When it comes to farm-fresh cuisine, it doesn't get much fresher than ingredients handpicked from the restaurant's onsite garden. With that in mind, Chef Vince Cultaro at La Spiga Restorante serves one of the freshest menus in Palm Desert. He creates his menu from whatever is ready to be picked in his backyard garden, and with more than 5,000 feet of groves and vegetable gardens, there is a large variety of farm-to-table options at La Spiga. This Tuscan-inspired Italian restaurant serves dishes like veal with porcini mushrooms, burrata salad and authentic tiramisu. Aside from the onsite garden, La Spiga uses fresh produce and meats from local farms.
A Parisian escape is just around the corner in Palm Desert. Chez Pierre is a charming French bistro that uses locally sourced, seasonal ingredients to create authentic French cuisine in one of the most intimate settings in the city. Chef Pierre Pelech works with local farms in the neighboring cities of Hemet and Mecca to source only the freshest seasonal ingredients for his menu. Summer offerings include paellas and pomme frites, while winter brings the return of Chef Pierre's popular cassoulet. A prix fixe menu is also available, allowing you to sample Chef Pierre's freshest appetizers, entrees and desserts. Cooking classes are offered for guests who would like to recreate the farm fresh experience at home.
Founded on a farm-to-table principal before it became the latest restaurant trend, Luscious Lorraine's is committed to serving organic, wholesome foods while supporting sustainable agriculture. Executive Chef and owner Lorraine Ornelas draws menu inspiration from her own quarter-acre farm and local farmers' markets. With an emphasis on serving fresh and organic ingredients, Luscious Lorraine's specializes in wholesome breakfast and lunch options. The menu revolves around four S's: Smoothies, salads, soups and sandwiches. Among the popular options are "green drink," which is fresh kale, celery, cucumber, green apple and lemon juice, and the chicken wrap sandwich. Luscious Lorraine's is located inside Harvest Health Food Store, where you can buy fresh ingredients to recreate your Luscious Lorraine's experience.
Locals love Cheeky's, an uptown Palm Springs restaurant specializing in breakfast, brunch and light lunch fare. And locals and visitors alike find themselves braving the lines and returning week after week to sample Chef Tara Lazar's continually rotating breakfast and lunch menu. Every Wednesday, a new menu debuts at Cheeky's, incorporating the freshest local produce and seasonal ingredients into its contemporary dishes. Dishes include fresh eggs scrambled with seasonal vegetables, sandwiches and salads featuring fresh fish and French toast with fresh fruit and cr?me fraiche. Enjoy your locally sourced breakfast at Cheeky's with a cup of organic coffee or fresh squeezed juice.
The Uptown Palm Springs district is known for its modernist architecture, retro art and chic decor. Now, a farm-to-table restaurant is blending the modern architecture that made the city famous with a menu inspired by locally sourced ingredients. After much anticipation, Workshop Kitchen + Bar opened in the historic El Paseo building on Palm Canyon Drive. Chefs and owners Michael Beckman and Joseph Mourani work with roughly a dozen local farms, many within an hour of the Coachella Valley, to source fresh ingredients for their rotating menu. Menu items include market veggie enchiladas, a huevos rancheros bowl and slow-roasted lamb tajine. A farmhouse-style table and a selection of large format plates allow patrons to meet new friends over a shared ribeye or grilled chicken. Combined with an alcoholic punch bowl that can serve up to 12 people, you're not likely to dine alone at Workshop.
Located in the relaxing Miramonte Resort and Spa in Indian Wells, Grove Artisan Kitchen is known in the Coachella Valley for its use of local and homegrown produce. Chef Robert Nyerick uses citrus from the resort's groves and fresh produce from his onsite herb and vegetable garden to create artisan dishes like golden tomato gazpacho, fattoush salad, cannelloni florentine and free-range roasted chicken served with roasted root vegetables. Chef Nyerick works with local growers to source fresh ingredients, including local ranch-raised meats and Pacific seafood. Combined with Chef Nyerick's passion for using traditional, time-honored preparation techniques, the farm-to-table menu at Grove Artisan Kitchen is a study in simple, locally sourced elegance.
Chef Jimmy Schmidt is responsible for creating the farm-to-table at Morgan's in the Desert, one of the onsite restaurants at the La Quinta Resort and Spa. The James Beard-award winning chef creates seasonal menus incorporating fresh produce from the Coachella Valley and beyond, including local artichokes and Temecula olives. Sample menu items include pan-roasted maple leaf duck breast, two peach salad and beef carpaccio. If you're in the mood for steak, you're in luck--Morgan's is renowned for its succulent beef cuts. Plus, with the extensive wine menu, its easy to find the perfect wine to match with your dinner choice.