Palm Springs and the surrounding Coachella Valley are an agricultural hotspot, ripe with fertile soil and optimal farming weather nine months out of the year. It’s no surprise, then, that a sizeable number of farmers call the desert home, raising fresh produce and livestock in the Coachella Valley. It is surprising, however, that the farm-to-table movement only recently reached Palm Springs, allowing locals and visitors alike to sample the local flavors grown in the desert’s backyard.
Today, dozens of Palm Springs restaurants have embraced the farm-to-table movement, opting to source their ingredients locally and create dynamic menus based on seasonal availability. Two of the Coachella Valley’s original farm-to-table restaurants are Morgan’s in the Desert at the La Quinta Resort and Grove Artisan Kitchen at the Miramonte Resort, both of which use seasonal ingredients to influence their menus of California cuisine. Another noteworthy farm-to-table restaurant in the Palm Springs dining scene is Workshop Kitchen + Bar, a modern dining experience in the heart of uptown Palm Springs. Housed in the historic El Paseo building, Chef Michael Beckman uses seasonal produce to create contemporary American cuisine, served both individually and communal-style. Nearby, brunch hotspot Cheeky’s also incorporates local produce into its constantly changing menu.
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