GET THE MAGAZINE

Subscribe today and save up to 66%*, plus get free access to the iPad and iPhone editions.

Subscribe

White Truffles and Celebrity Chefs Head to La Quinta Resort & Club

This December, the resort’s James Beard Weekend will celebrate Alba white truffles...

La Quinta Resort & Club’s signature restaurant, Morgan’s in the desert, dials up the heat this December with two culinary events certain to pique palates. Set for December 4-6, 2015, the James Beard Weekend at La Quinta Resort showcases the culinary genius of triple James Beard award recipient and Morgan’s executive chef Jimmy Schmidt and team paired with Larry Forgione (The Culinary Institute of America at Greystone, St Helena), Mary Sue Milliken (Border Grill; Los Angeles and Las Vegas), Suzanne Tracht (Jar, Los Angeles) and Richard Blais (Juniper & Ivy, San Diego; The Spence, Flip Burger, Atlanta) for a celebrity studded field-to-fork experience focused on sustainability and transparency among purveyors.

Also set for an extended run December 1 through 30, 2015 at Morgan’s in the desert, the Alba White Truffle Festival celebrates the highly prized tuber – and gastronomical object of desire for its famous aroma, taste and aphrodisiac qualities – with a three course menu showcasing the coveted “diamond of the culinary world.”  

James Beard Weekend Tickets: $120 – $325; http://www.jamesbeard.org/events/la-quinta-ca-0

White Alba Truffle Festival: $99 per person, excluding tax and gratuity.

For restaurant information, visit www.morgansinthedesert.com; +1 760 564 7600. For information on resort reservations, visit www.laquintaresort.com.

James Beard Weekend at La Quinta Resort – a Study in Sustainability

Focused on top products seasonally and sustainably sourced, Foodshed Exchange alumni Jimmy Schmidt rolls out a star studded weekend spotlighting partners in the food and wine chain who share his field-to-fork ethos.  Joining Morgan’s host chef Brian Recor and guest chefs are Pete Eshelman of Joseph Decuis Wagyu Farm, Marco Pinchot of Taylor Shellfish Farms, Mike Grgich of Grgich Hills Estate Winery and Barbara and Bruce Neyers of Neyers Winery, both based in St. Helena, California.   Saluting a creative combination of environmentally sound and economically viable farming, this team will deliver a variety of signature events including:

  • Friday, December 4, 2015:  Rustic Dinner in the Palm Grove, 6 to 10:30 p.m., includes wine and gratuity.  $120  Enjoy a lazy evening La Quinta style set among the magnificent palm and citrus groves.
  • Saturday, December 5, 2015:  Celebrity Chef Gala staged at Morgan’s in the desert, 6 to 10:30 p.m., includes wine and gratuity.  $195.  Sure to be a sell-out event, the three-course repast and lively discussion will mark this as an event to remember.
  • VIP Weekend Pass and Kitchen Experience:  Pull out a chair to both events, plus a behind-the-scenes kitchen tour and pop with the chefs.  $325.

White Alba Truffle Festival

Long a seasonal showpiece of top toques, nowhere is the trifola d’Alba more treasured than chef Schmidt’s kitchen at La Quinta.  Set for an extended 30-day stay, The Alba White Truffle Festival puts Italy’s prized gem front and center with a repast fit for a king.   The three-course prix-fixe includes a rich Celery Root Risotto with Shaved White Alba Truffles and Infused Sea Salt followed by savory Pan Roasted Pheasant coddled in a Roasted Golden Chanterelle and Tigernut Gnudi Nest (crafted from Buratta cheese and tiger nut flour to enhance the earthy, nutty flavor combination) foiled with a light Truffle Emulsion Foam and Shaved White Alba Truffles.  Nirvana hits a high note with a delicate White Truffle Honey Epoisse Brulee Fired Almond Tart finished with Sea Salt Caramel Comice Pear Sorbet.  Prix-fixe $99 per person, excludes alcohol and gratuity. Dishes are available a la carte ($49; $55, $12 respectively), wine pairing $19 per person.

More Dining

Comments