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CONTENTS DEB GEISSLER PUBLISHER dgeissler@desertentertainer.com ADVERTISING SALES KIMBERLY BRUCKS ADVERTISING MANAGER kbrucks@desertentertainer.com JUDY TELANDER MARKETING SPECIALIST jtelander@desertentertainer.com LAYOUT & GRAPHICS JOSE DE LA CRUZ ART DIRECTOR ads@desertentertainer.com SANDRA BARONI GRAPHIC DESIGNER & LAYOUT ads@dmhnews.com

DISTRIBUTION All delivery inquiries should be directed to Desert Fox Distribution at 760-989-0882 or DesertFoxDist007@aol.com.

Office is located at: 41-995 Boardwalk, Suite L2 Palm Desert, CA 92211 Office Hours: 8:30 a.m. to 5 p.m.

Monday - Friday. Closed Major Holidays Phone: 760-776-5181 Fax: 760-776-5733

P. 3 Recipe: Heat up the Bar and Grill

4-5

Tortillas Mexican Food

16-17

Al Dente Trattoria Toscana

6-7

King’s Highway

18-19

Woody’s Palm House

8-9

Fortun’s Kitchen + Bar

20-21

Trio Restaurant

10-11

Schnitzelhaus

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Recipe: Devilled eggs with avocado

23-24

Fresh Agave Mexican Bar & Grill

12-13 The Roost Café at Hawk’s Landing 14-15

Lavender Bistro

News, photos, editorial submissions or story ideas should be sent to news@desertentertainer.com desertentertainer.com desertmobilehomenews.com canadasouthmagazine.com

Titles registered and all contents copyright 2017 by the Hi-Desert Publishing Co. All rights reserved.

P. 8 Fortun’s Kitchen + Bar

OCTOBER 2017

P. 20 Trio Restaurant

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Tortillas Mexican Food Authentic Recipes with a Family Style Welcome

By Lucinda Sue Crosby Alfonso Gutierrez is a highly regarded and talented chef who has honed his considerable culinary skills over decades at a series of noted Coachella Valley eateries. Not a man to wave his own flag, Alfonso seems more than content to allow his inspired cooking to speak for him.

When he whisks a plate of fluffy and subtly seasoned chile relleno on the table in front of you, he has confidence that you will enjoy it. His food speaks volumes.

He and brother Ernesto are the owner/operator/entrepreneurs of Tortillas, a brightly colored diner-style restaurant in Cathedral City with an outdoor paint job in the festive red and yellow of chile peppers. The price-friendly menu, inspired by their mother Guadalupe, owes many of its flavors and flourishes to the cultural traditions of Jalisco, Mexico, the birthplace of the thriving Gutierrez family.

As soon as you walk in the door, breathe in the alluring aroma and feel the amiability. No wonder new customers often become regulars in record time.

This is the kind of place where repeat customers are treated more like honored relatives

than guests, an attitude that springs from the Mexican tradition called “cenadurias”—a type of restaurant-next-door located in a neighbor’s home where customers wine and dine in the host family’s living room or on their patio and pay for the privilege.

Tortillas’ extensive menu offers a great variety of dishes, many with delicious combinations of taste, often with unexpected yet welcome flourishes. Chef Alfonso insists you take a turn at the chilled salsa bar. Tortillas has a number of entrees and appetizers that compliment the salsa’s like: chilaquiles (fried tortillas, eggs, a crumbly cheese called doble crema and onions); scrambled eggs and cactus; pozole (hominy with pork chunks, cabbage and radish topped with a lemon and onion garnish); sopes (thickened tortilla patties, deep fried beans, choice of meat, lettuce and Mexican sour cream); carne asada (they use the most expensive cuts of meat available); and their renowned menudo, a new pot of which is prepared each evening and then simmered all night until the meat has surrendered itself to fork-cutting tenderness.

Along with the usual soft drinks, Tortillas offers beer, wine and wine Margaritas in an assortment of fruit-laced flavors. The Pinot Grigio is

dry and surprisingly mellow with a soft finish.

On Wine Wednesday, every meal comes with a $2 glass of house Pinot Grigio, Merlot, White Zinfandel, Chardonnay or Cabernet Sauvignon. Imported beer options include Corona, Negra Modelo and Dos XX. Tortillas Restaurant is open seven days a week from 7 a.m. to 9:30 p.m. and is located at 32123 Cathedral Canyon Drive in Cathedral City. After sampling the ambience, the menu and the amicable feel of this eatery, it’s easy to see why the clientele is so faithful: the ingredients are fresh and of the highest quality; the welcome is warm; the authentic food, cooked and served with pride, is delicioso! Sometimes, a taste of Old Mexico is the only thing that will suffice. So, if you hunger for recipes handed down through the Gutierrez family for generations, consider giving Tortillas a try. Ernesto and Alfonso are looking forward to meeting you.

Opening Hours: Monday-Sunday 7 am - 9:30 pm

32123 Cathedral Canyon Way, Cathedral City | 760.324.8070 | tortillasrestaurant.us 4|

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OCTOBER 2017

Fortun’s Kitchen + Bar The Freshest New Restaurant in Old Town La Quinta

At Fortun’s Kitchen + Bar, we turn everyday events into celebrations! From our delicious cuisine to the fun and festive atmosphere, we know how to make your lunch, dinner, or event exceptional.

Join us for Happy Hour, where our 50 foot frost rail will assure you have the coldest drink in the desert. Fortun’s Kitchen + Bar features an array of dishes such as House Smoked BBQ, Fresh Salads, Prime Steaks,

Gourmet Burgers, Rotisserie Chicken, Brick Oven Pizzas, Fresh Fish, Unique Pastas and more! Enjoy your meal at the restaurant or take it to go! In addition to the full menu and pizza hot from the brick oven, you can choose from a variety of packaged gourmet soups and sauces alongside our new takeout menu. At Fortun’s Kitchen + Bar we can accommodate any affair - so sit back, relax, and enjoy the occasion.

Happy Hour: Monday-Saturday 3pm-6pm (Bar only) Dinner: Monday-Saturday 3pm-9pm (Kitchen closes) Sunday CLOSED

78085 Avenida La Fonda, La Quinta | 760.564.8744 | fortunskitchen.com

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OCTOBER 2017

Schnitzelhaus A warm welcome to all our guests, friends and food lovers!

Eating means pleasure – a pure lust of life.

Naturally we also eat because we are hungry, but taking the time to savor something particularly delicious can be truly satisfying. It’s important for us, therefore, to satisfy you by serving our favourite dishes as well as our selected specialities.

Depending on the time of the year, we will create and implement seasonal main courses.

“Taste the new Bavarian Food Experience in the Coachella Valley!”

Authentic fine food from Bavaria and other parts of the Old World, likes to be discovered now in Palm Desert. On original, 60 years old Bavarian furniture - the wood was born around 1810 - 1820 - you will feel the authenticity of the Old World.

We hope you enjoy it !

Good food needs time! We try hard to minimize the waiting time but not on limitation of quality.

We are delighted, if our current food concept –offering exceptional variety, balance and quality– would be highly valued by our guests, to let us work on a successful, motivated and enjoyable level.

Have a wonderful time and feel the original Bavarian “Gemütlichkeit” (coziness) in our Schnitzelhaus.

Opening Hours: Monday-Saturday 11:30am-8:30pm Sunday only dinner: 4:30pm-8:30pm

77932 Country Club Drive, Palm Desert | 760.200.2331 | schnitzelhouse-palmdesert.com

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Appetizers Oktoberfest Pretzl Good for two, 14 oz, butter and chives and mustard or only natural.

Bayerischer Wurstsalat A Bavarian sausage salad with strips of cheese, Bavarian Leberkäs, onions and pickled cucumbers. Served with small pretzl.

Bratwurst Appetizer (sausage) Nuernberger sausage pieces, mustard and a garnish of mild sauerkraut.

Kartoffel - Speck - Salat A slightly warm potatoe salad with glazed onions and roasted diced smoked ham on romaine lettuce.

Soups & Salad Sauerkraut – Soup A creamy soup of mild Sauerkraut with bacon bits, bellpepper, onions, together with a touch of white wine and cream.

Greek Salad A combination of sunripened tomatoes, fresh cucumber on romaine salad, accompanied by original Greek Feta cheese, olives, onions and pepperonis and Mediterranean herbs.

Bavarian Burgers Taste the little difference!

Leberkäs Semmel (a burger) A slice from Bavarian meatloaf topped with bacon bits on German Coleslaw in a bun, served with slightly warm Potato salad. *Mention this ad code “Bavarian Food.”

10% Off Entire bill. *Not to be combined with any other offer

Würstl Burger Nuernberger brats on Bavarian sauerkraut and mustard cream in a bun, together with slightly warm potato salad.

Spätzle Veggie Style (vegetarian) Homemade Spätzle noodles, with spring onions, red bell pepper, zucchini, cherry tomatoes, accompanied by a side salad.

Bavarian Favorites

Spätzle with Mushrooms (mostly vegetarian) With mushrooms, onions, spring onions and mushroom sauce, served in a cast iron pan and accompanied by a side salad.

Beef Goulash Slow cooked beef Goulash with vegetables in red wine gravy.

Served with homemade Swabian noodles - Spätzle - and a side salad.

Cod Fillet or Smoked Salmon

Sauerbraten (seasonal)

Schnitzel

Bavarian Schweinsbraten (pork roast) Roasted fine, loin of pork together with a deep brown gravy, red cabbage and roasted potatoes (wedges).

Schnitzel “Vienna Style” Bread battered pork Schnitzel, original Vienna style with lemon accompanied by French fries.

Nuernberger Brats Nuernberger Brats on mild sauerkraut with roasted potatoes and mustard.

Currywurst (currysausages) Spicy hot link curry sausage with curry ketchup sauce, French fries and garnish of Krautsalat.

Vegetarian & Fish Käs-Spätzle (vegetarian) Homemade Spätzle noodles, sautéed in a creamy cheese sauce, topped with roasted onions and accompanied by a side salad Dessert – Famous Applestrudel or Kaiserschmarrn

Well known & loved in Palm Desert! all schnitzel are available in pork chicken or veal

Schnitzel “Hunter style” Bread battered slice of thin pork, crunchy pan fried with hunter sauce, containing cream sauce, mushrooms, onions and smoked bacon. Served with pan fried potatoes - Bratkartoffeln.

Schnitzel “Holstein” Bread battered pork Schnitzel, topped with fried eggs and served together with pan fried potatoes Bratkartoffeln.

Schnitzel “Hawaii” Bread battered pork Schnitzel, crunchy Pan fried and topped with pineapples under melted cheese, together with sweet potato fries or french fries.

Schnitzels “Cognac Cream” Natural tenderloin pork Schnitzels in a mild creamy cognac sauce served with homemade Spätzle and a grilled tomato.

The Roost Café at Hawk’s Landing A Lovely Day Trip and a Lovely Meal

By Lucinda Sue Crosby A dream come true for developers Bill and Mona Brehm, Hawk’s Landing Golf Club and The Roost Café are now managed by their daughter Cindy Melland. Cindy credits her parents, who have both passed now, for the vision and unique design of the course.

“My dad understood how and why certain regions developed and what trends to watch.”

Cindy explained. “He was the visionary and mom was the organized planner.”

In 2015, Bill, Mona and their newspaper publishing family, opened the 12 hole golf course nestled amid the hills of the hi-desert as well as a tasteful and modern clubhouse featuring an ambitious restaurant.

The dining room exemplifies California’s indoor-outdoor lifestyle as picture windows invite the eye and the guest to a patio fitted out with comfy overstuffed furniture and a bluegravel fire pit.

Breakfast is served 7 days but on weekends, word is out about a dish called Grandpa Bill’s Famous Waffles. It features seasonal fruits, frothy just-whipped cream and crisp bacon accompanied by farm fresh eggs cooked any way you like.

Food and Beverage Manager Tim Smith, whose years in the hospitality biz helped make him well-known in his own right, has some recommendations from the lunch menu. He’s partial to the Turkey Avocado Ortega Panini – and so am I. Moist oven-roasted turkey on fragrant sourdough with melted pepper jack cheese. (Note: all side salads, dressings, salsas and sauces are hand crafted on site.) Tim also

swears by the French Dip, a special offering from time to time (sliced Silver Star prime rib with sautéed onions and mushrooms on a toasted deli roll, topped with a generous helping of Swiss cheese).

But his favorite mid-day meal is the Atlantic Salmon Burger (the salmon is baked with red peppers, onion and celery, sprinkled with toasted panko crumbs and topped with a garlic/dill mayo all atop a toasted roll.)

The Roost serves dinner from 4 pm until closing on Thursday, Friday and Saturday nights. Some customer favorites: the Fresh Atlantic Salmon (grilled to pink perfection accompanied by the potato of your choosing and seasonal veggies); the Flat Iron Steak (tender Silver Star beef smothered in mushrooms and onions and delivered with potato and veggies); and the Chicken Marsala (sautéed chicken breast chunks awash in a mushroom and Marsala wine sauce, served over your choice of pasta or alongside a baked potato and veggies).

On Friday only, The Roost offers Prime Rib (slow roasted and accompanied with au jus and a creamy, tangy horseradish). Actually, Fridays at Hawk’s Landing is gaining a rep as something of a happening spot because it features live music beginning at 5:30. You’ll enjoy either supper club jazz or folk/rock guitar depending on the date and you might consider making reservations.

This restaurant has a full bar and signature cocktails – try the Sandy’s Trap (Squirt and Amaretto) or many other guest favorites. Now carrying “Buzz Box” – all organic cocktails with several delish flavors!

If you’ve never experienced The Roost Café,

the drive is scenic and the setting and hospitality first rate.

Tim and his crew deliver excellent food and the view from the patio is breathtaking.

Sound inviting? Maybe it is time to explore. I think you’ll become a fan.

At 3500 feet, Yucca Valley is substantially cooler than Palm Springs and environs. You might consider a day trip and enjoy the beautiful weather with golf in the morning and take a drive through the Joshua Tree National Park in the afternoon. Then make it back to The Roost for dinner – Fridays and Saturdays feature live music and finish your day with homemade cobbler or cheese cake after dinner.

The course at Hawk’s Landing boasts bent grass greens and a unique layout of 12 holes – meaning you opt for exactly the amount of golf that feels comfortable on any given day.

From Thursday through Saturday evenings, after your round is finished, take advantage of the wallet friendly Happy Hour and Bar Menu.

Or, on Fridays, stay and enjoy live music with your dinner. As Cindy likes to say, “Enjoy the experience your way!”

The Roost is also a stunning venue for private parties – weddings, anniversaries, corporate and charitable events of all sizes – with enough menu and set-up options to ensure your guests have an excellent experience.

NEW hours: Sunday – Wednesday 7 am to 6 pm for breakfast and lunch.

Thurs – Saturday 7 am to 9 pm, breakfast, lunch and dinner.

55100 Martinez Trail, Yucca Valley | 760.365.0033 | hawkslandinggolf.com 12

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Lavender Bistro A feast for your eyes, new american cuisine and not just for special occasions!

Nicolas Despras has crafted ten years of awardwinning service and food at Lavender Bistro.

In La Quinta, he has come by his considerable skills through both DNA and hard work.

His father, Michel, has been involved since the mid-1970s with high-end So-Cal eateries like Chez Francois and Le St. Germaine and Canyon Bistro, St. Germaine Indian Wells and Le Vallauris.

Nicolas Despras began his hospitality career about 20 years ago in the St. Germaine kitchen as a line cook and has pretty much filled every position since then. And it doesn’t hurt to have one of the most charming venues in California!

Picture an artistically designed house circa 1948 nestled among fragrant bushes and flowering trees in a garden-like setting complete with fountains. All the tables sport crisp linens and substantial cutlery while California’s indoor-outdoor lifestyle is on display as the dining room makes way for an expansive patio surrounded by cabanas with privacy curtains (seating 6-10) and strings of fairy lights. The

ambiance is warm and definitely upscale but guests are welcome to dine comfortably.

Nicolas is a firm believer in farm-to-table, local sourcing and farmers’ markets. Fish arrive still scented by the ocean; their Scottish salmon is house-smoked; and most desserts are hand-made daily in-house from scratch.

The menu is ambitious, representing the best of New American Cuisine with some European inspiration artfully combined with more exotic influences like Asian curry and Mexicaninspired spices on a shrimp entrée. As Michel likes to say, “Our menu is fluid.”

The following are best-selling foodie favorites: Honey Brine Roasted Pork Chop, Maine Lobster Ravioli to name a few. The Fresh Baked Apple Tart and the warm chocolate ‘Smores’cake (aaahhhh!).

Lavender’s Happy Hour offers a wide variety of incredible choices and the best prices in town for their cocktails in the Bar and Fireside Lounge. There are two menu items that are particular favorites of mine and I heartily recommend trying them together: Lavender

Signature French Fries (Parmesan and Truffle Oil – rich and delish, the potatoes are perfectly crisp) and the House Smoked King Salmon (dill crème fraiche and toast points). An extensive wine list has thoughtful additions from California, France and Spain. And do try the bar’s signature Lavender Botanical cocktail !

You’ll find live music both indoors and out seven nights a week “We take pride in what we do,” Michel said, “and we want to give our guests a unique experience. Maybe that’s why they so often come back – with the next generation.”

Side Bar: Lavender Bistro offers some specials*: Tuesdays/half price bottle of wine (exclusions apply) Thursday is Prime Rib day Sunday no corkage fee (patio or dining room only) except all major Holidays Lavender Bistro also provides complete banquet services on-site and catering services off site.

78073 Calle Barcelona, La Quinta | 760.564.5353 | lavenderbistro.com 14 |

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OCTOBER 2017

Al Dente Trattoria Toscana This relaxed trattoria with a cozy patio serves traditional Italian meals & many wines by the glass

Al dente Trattoria Toscana - A quaint cucina with a decidedly European atmosphere, has served Palm Springs and an international clientele for over 25 years.

Proprietor Kendra Riccio, General Manager Edgar Rodriguez and Executive Chef Oscar Cardenas present an extensive menu of beef, veal, pasta and fresh seafood entrées for lunch and dinner in a casual atmosphere. Located on historic Palm Canyon Drive, downtown in the Village of Palm Springs, within walking distance to major hotels and casinos.

A cozy patio with twinkling lights is great for people-watching. Everything is homemade with the freshest of ingredients beginning with flavorful antipasti, salads and a variety of soups. Your pasta course features an incredible array of sauces with a Tuscan flair, such as a simple Aglio e Olio - fresh garlic and olive oil - to the succulent Frutti di Mare

- calamari, shrimp, clams and mussels in tomato sauce, or Quatro Formaggi, a four-cheese sauce to die for! Entrées are carefully prepared and beautifully presented with nightly specials to augment menu items, such as Pollo Funghi - chicken breast sautéed with fresh mushrooms, Bistecca di Manzo - grilled steak, or Gamberone Griglia - jumbo shrimp on grill.

The award-winning wine list and a large selection of wines by the glass enhance your dining experience. Then, La Dolce Vita!

Homemade desserts to tempt you include the traditional Tiramisú, Cannoli and White Chocolate or Cappuccino Gelato. An espresso, cappuccino or cafe latte is the perfect finale.

This gem of a restaurant with nominal prices has won the Golden Fork Award for five consecutive years and, in 1993, was named “Best New Restaurant” by the Southern California Restaurant Writers Association.

Opening Hours: Monday-Sunday 11:30 am-10 pm

491 N Palm Canyon Dr, Palm Springs | 760.325.1160 | aldentepalmsprings.com

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OCTOBER 2017

Antipasti E Insalata (Starters)

Mista Italiana 7 Assorted baby greens tossed in italian dressing Tricolore 8 Baby arugula, radicchio and belgium endive Caesar 9 Romaine lettuce, homemade caesar dressing, croutons and parmesan cheese Caesar Con Pollo 13 Caesar salad topped with grilled chicken breast

Risotto Risotto Primavera 17 Fresh garden vegetables and tomato and basil sauce Risotto Frutti Di Mare 22 Calamari, shrimp, clams and mussels Risotto Di Gamberoni 22 Our famous “pink sauce,” a blend of tomato, cream and brandy with jumbo shrimp Risotto Verde 19 Chicken, fontina cheese and spinach in extra virgin olive oil and garlic

Caprese 12 Sliced buffalo mozzarella, tomato and fresh basil

Le Paste

Pepperoni Arrostiti 12 Roasted bell peppers served with gorgonzola or goat cheese

Aglio E Olio 10 Fresh sliced garlic and olive oil sauce

Antipasti Di Gamberoni 14 Jumbo shrimp on the grill braised in garlic and olive oil served with lemon wedges

Arrabbiata, Alla ”Angry Style” 14 Tomato, garlic and crushed red pepper sauce

Choice of linguine, spaghetti, angel hair, fettuccini or penne

Zuppe

Bolognese 16 Tomato and meat sauce

Zuppa Del Giorno 7 Soup of the day

Pomodoro E Basilico 13 Fresh tomato and basil sauce

Minestrone 8 Garden vegetable medley in tomato broth

Checca 14 Fresh chopped tomato, basil, olive oil and garlic

Pasta E Fagioli 8 Seasonal. Pasta, pancetta and cannellini bean soup

Primavera 15 Fresh garden vegetables in tomato and basil sauce

Zuppa Cozze Vongole 13 Steamed clams and mussels in a tomato sauce

Al Salmone 16 Smoked salmon in a creamy cognac sauce

Cacciucco 14 Mussels, clams, shrimp and calamari in a light tomato broth

Alle Vongole 20 Fresh clams, garlic and olive oil with red or white sauce

Frutti Di Mare 23 Calamari, shrimp, clams and mussels in tomato sauce caprese Caprese 15 Fresh chopped tomatoes, buffalo mozzarella and basil Pesto 16 Fresh basil, garlic, olive oil, pingnoli nuts and parmesan cheese Porcini 18 Fresh porcini mushrooms sautéed with garlic, olive oil and parmesan cheese Quattro Formaggio 18 Gorgonzola, romano, fontina and parmesan cheese blended in a creamy sauce

Secondi

All entrees served with fresh vegetables and roasted rosemary potatoes Pollo Limone 19 Chicken breast sautéed with lemon sauce Pollo Funghi 19 Chicken breast sautéed with fresh mushrooms Pollo Pizzaiola 19 Chicken breast sautéed in tomato garlic and oregano sauce Bisteca Di Manzo 25 Grilled new york steak Scallopini Vino Bianco 23 Veal sautéed in white wine sauce Scallopini Marsala 23 Veal sauteed in marsala wine sauce Scallopini Limone 23 Veal sauteed with lemon butter sauce Gamberoni Griglia 24 Jumbo shrimp on the grill

Prices subject to change

Woody’s Palm House Stands out with its diverse mix of entertainment

By Alison Elsner When it comes to nightlife, Woody’s Palm House covers the bases with food, drink, a spirited atmosphere and, of course, live music. Now at the south end of downtown Palm Springs, having relocated from North Indian Canyon Drive, the restaurant’s bright red awning beckons all to enter and enjoy. So, let’s take a peek: The inviting happy hour kicks off from 3-6 p.m. daily, and it often keeps people staying around, or returning for the nightlife later in the evening. Consider a lemon drop, martini or mojito ($5). Or, maybe a bottled and draft beers ($4-$5), and well drinks and house wines ($5). Appetizers are just as tempting,

with Tomato-Basil Bruschetta, Onion Rings, Fish & Chips and other tasty choices.

Woody’s burgers are all made with 100 percent Angus beef, and variations include Western, Bleu, Jalapeno and Slider Sampler, among other menu selections like fresh salads and soups, steaks, seafood and chops.

Here comes the fun: “Woody’s After Dark” boasts an impressive calendar of entertainment. On the docket (from 6-10 p.m.) is Barney McClure jazz on Thursdays, Rose Mallett singing jazz, R& B and pop on Fridays. Check the website and look for dates when Stanley Butler Band performs jazz, blues and dance music or the contemporary sounds from Jay Lewis and Friends. Always memorable.

But don’t let the workweek stop you from

continued excitement. Mondays are typically reserved for Motown night, and other acts pepper the remainder or the week.

The world-class live music, which takes place every single night, is what really sets Woody’s apart, and this unique blend of nightclub/neighborhood lounge with toprated cuisine establishes Woody’s as one of the area’s best nightlife destinations.

Hours: 11:00 am – 11:00 pm Daily Happy Hour: 3:00 pm – 6:00 pm Daily Live Music: 6:00 pm – 10:00 pm Daily Weekend Brunch: 11:00 am – 2:00 pm

450 S. Palm Canyon Dr., Palm Springs | 760.230.0188 | woodyspalmhouse.com 18 |

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Trio Restaurant Where Palm Springs eats

Located in an historic midcentury building in Palm Springs sophisticated Uptown Design District, Trio is lively and up beat all year round. Locals (Trio’s regulars) love its varied menu, combining traditional Midwest comfort food with a California contemporary edge. Like Yankee Pot Roast, Calamari with Thai dipping sauce, Braised Lamb Shank and Roasted Baby Beet Salad.

Trio’s décor matches the mood with vibrant splashes of color, creative lighting and an amazing art collection.

Since opening in 2009, Trio has generated recognition as one of Palm Springs top Restaurants and hot spots by numerous websites, lifestyle & travel publications. The key to our popularity is our food is consistent.

We are priced right, servers are friendly and knowledgeable and there’s a warming energy in the room. We believe in giving back to our community by working with local charities.

Trio draws a diverse crowd all day long from country club groups at lunch to folks of

all ages in the evening. Trio hosts corporate events, wedding rehearsal dinners, bachelor and bachelorette parties. It’s one big party at Trio! Come on in, feel at home, relax & enjoy!

You can enjoy Trio Family style catering from our house to yours…pick it up and serve.

Trio offers a Three Course Prix Fixe menu $19.99 (11am to 6pm). Happy Hour includes $3 Well $5 Call, $8 Premium and $5 Bar Bites at the Bar and Patio daily (11am to 7pm).

Lunch begins weekdays at 11am. Brunch Saturday and Sundays 10am to 3pm with unlimited Champagne and Bloody Mary specials.

Hours: Monday - Thursday: 11 am to 10 pm Friday: 11 am to 11 pm Saturday: 10 am to 11 pm Sunday: 10 am to 10 pm Daily Happy Hour: 11 am to 7 pm

707 N Palm Canyon Dr, Palm Springs | 760.864.8746 | triopalmsprings.com 20 |

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OCTOBER 2017

Devilled eggs with avocado Your guests will go nuts for these heavenly devilled eggs! As delicious as they are nutritious, they’ll add the perfect festive touch to your table setting

INGREDIENTS

(Makes 24 hors d’oeuvres) • 12 large eggs • 4 slices of bacon • 2 ripe avocadoes • 2 tablespoons lime juice • 1 tablespoon Tabasco or Sriracha sauce • 1 teaspoon salt • A few sprigs of fresh Italian parsley

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PREPARATION

1. Place the eggs in a large casserole, cover with cold water and boil over high heat for 12 minutes.

2. While the eggs are boiling, prepare a large bowl of very cold water — make sure to add ice!

3. Cook bacon in the microwave until crispy, and chop into thick pieces.

4. After 12 minutes, plunge eggs in the cold water. Once nice and cold,

peel off the shell, cut the eggs in half (lengthwise) and remove the yolks.

5. Mix the egg yolks, peeled avocadoes, lime juice, hot sauce and salt in a food processor until smooth and creamy.

6. Use a small spoon or pastry bag to stuff the egg halves. You should have enough stuffing to make 24 nice mounds. Finish by topping with bacon bits and Italian parsley.

OCTOBER 2017

Fresh Agave Mexican Bar & Grill Great Food, great happy hour

By Lucinda Sue Crosby No doubt about it, Cecilia and Rigo Garcia know how to throw a party. If you’ve been to their restaurant, Fresh Agave, and tried some of their entrees, appetizers or expansive Happy Hour menus, you’ll know exactly what I mean. If you’ve never been there, maybe it’s time you dropped by.

Cecilia and Rigo both come from families with extensive restaurant experience and became involved in their family enterprises as teenagers. Cecilia worked as a hostess and server while Rigo held every position imaginable, starting with dishwasher. They met while working at Don Diego’s and their partnership – both romantic and business – began almost immediately.

Standing in their restaurant’s entryway, you’ll see a cantina full of high top tables on your right and an airy dining room on your left. Aqua-hued walls feature artistic renditions of the agave plant alongside colorful metal sculptures highlighted by wall sconces reminiscent of Old Mexico. And believe me, the moment you arrive, you’ll be welcomed by one of the friendliest crews in town.

Manager Regina is an animated woman with a warm smile. She has a clear philosophy of her business and what they all hope to achieve every single day with every single patron: great food and a friendly atmosphere.

Regina tells me that when Cecilia was trying to come up with a memorable restaurant name, it occurred to her that the blue agave plant and Mexican food have enjoyed a long and mutually enhancing relationship. Interestingly, Tequila has been made in Jalisco since 1519 and agave nectar is used as an in-

gredient in many dishes and drinks.

“So it makes sense that we have a number of signature Margaritas,” Regina said, “and we try to make each one unique.” The Skinny Margarita is a #1 seller and is crafted with agave nectar instead of sweet and sour mix, giving it a milder taste. A line of fruit based Margaritas are also popular with my favorites being the Mango (what a gorgeous color) and the Tamarindo. The glass comes rimmed with tajin, a combination of chili powder, lemon and salt – I can’t tell you what a lovely juxtaposition of tastes this combo generates.

(Note: Tajin would also make a great accent on the rim of a Bloody Maria.)

Happy Hour at Fresh Agave is well attended seven days a week by fans who like the exclusive dishes and the attractive prices. My favorite appetizers are the Sopes (like fat tortillas with pinched sides that is only fried until crispy on the outside). You can choose grilled chicken, chorizo or carne asada accompanied by crisp shredded lettuce, tomatoes, avocado, sour cream and Cotija cheese. On the lighter side, Regina recommends the cucumber wedges (hollowed out like a shell and filled with shrimp or fish ceviche and topped with avocado and slivered onions).

During lunch, I have enjoyed the Guacamole Fiesta which is made tableside. Chunky and rich with diced onions, tomato, cilantro and spices, this pleaser comes with chips that are made fresh on site daily – as are all of Fresh Agave’s sauces and salsas. I can also tout the Fajita salads (marinated grilled chicken with onions and peppers tossed across fresh, crisp greens). Salad dressing is truly unnecessary but a squeeze of lemon or lime adds zest.

On the dinner menu, one tasty value would

be a “sharable” – easily enough for a party of two. The Taco Fiesta fits the bill perfectly with an array of lively proteins including carne asada, pollo Asado, carnitas and chorizo served with fixings like pico de gallo, sour cream, jalapenos and cheese. This dish also includes two portions of rice, beans and tortillas.

And if you like chile rellenos, these are made from light and fluffy poblano peppers stuffed with Monterrey Jack cheese, Salsa Ranchera and Cotija cheese. For dessert, try the sopapillas (light pastries filled with honey and cinnamon served with a rich vanilla ice cream). And the cheesecake nugget squares?

Served with bananas, cinnamon and ice cream, they are as sinfully delicious as they sound.

Of course, Fresh Agave offers a full bar, a nice selection of wine (the house Pinot Grigio is lovely with an easy finish) and a representative selection of Mexican and American beers.

Really good Mexican food is as much a part of the California scene as surfing or skiing. The folks at Fresh Agave understand the importance of the freshest ingredients and careful preparation of food. So the next time you visit, Cecilia and Rigo’s employees will do their best to keep the meal excellent, the environment neighborly and the ambience lively – including harp music on Friday and Saturday evenings from 6 pm till closing! Muy bien!

Side Bar: If YOU are throwing a party large or small in the near future, consider catering

by Fresh Agave Mexican Grill and Bar. Set-ups are available for off-site events from gatherings to galas serving from 8 to 80 people. For more information, please call 760 836-9028.

73325 Highway 111, Palm Desert | 760.836.9028 | freshagavemexicanbarandgrill.com 23

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RESTAURANT MENU MAGAZINE

OCTOBER 2017