La Quinta, CA 92253
IT’S RED HOT ROMANCE AT MORGAN’S IN THE DESERT AS LA QUINTA RESORT & CLUB’S
TRIPLE JAMES BEARD RECIPIENT, JIMMY SCHMIDT, ROLLS OUT APHRODISIAC MENU
– Famed Waldorf Astoria Resort’s Peak Harvest Festival SpotlightsWagyu Beef, Blue Mussels, Meyer Lemon and Asparagus –
Honoring the goddess of love and all things ethereal, La Quinta Resort & Club’s signature restaurant – Morgan’s in the desert – uncorks a culinary celebration this February followed by an annual Peak Harvest Festival spotlighting the season’s top stars. From Washington’s famed blue lip mussels to marvelously-marbled Wagyu beef and California’s fragrant Meyer lemon, the Peak Harvest Festival delivers a delectable round-up of bi-weekly repasts offered as a three-course prix fixe with optional wine pairing. Menus rangefrom $59.00 to $69.00 per person, excluding tax and gratuity. Also included in this year’s line-up are three winemaker events spotlighting such award-winning wineries as Neyers and B Side. Info: 760.564.7600; www.morgansinthedesert.com.
Fan the flames this February as Morgan’s new “Love is in the Air” celebration salutes all things Aphrodite. From seductive to sublime, the February 9 -15 menu delivers a rousing round-up of amorous edibles climaxing with a special five-course Valentine’s repast. The menu kicks off with a prelude of Vanilla Butter Poached Maine Lobster Tail riding on a Ginger Glazed Asparagus Raft, Magenta Crispy Ginger Salad and Froth perfectly paired with a J Winery Cuvee Brut. Cupid cuts in on round two, an entree of Dark Spice Infused Slow Braised AZ Ranch Wagyu Beef Short Rib with a Caramelized Fingerling Potato foil and Crimson Beet and Golden Chanterelle Gratin Essence of Forbidden Exotic Mushrooms.
The love fest culminates with a sinful Nocturne Dark Chocolate Sticky Truffle Tart enveloped in a Cinnamon Smoked Almond Crust with a silky Acai and Goji Berry Sorbet and Port Wine Salted Caramel crown. Three-course menu, $59.00 per person excluding tax and gratuity; $19.00 per person wine pairing. A la carte available.
For lovers on the fast track, the special Valentine’s Menu — available February 13-15– kicks up the love quotient with the addition of Fanny Bay Oysters Poached in Champagne Sauce and Pan Seared Hazelnut Crusted Giant Sea Scallop resting on a Comice Pear and Burrata Ravioli with a Telecherry Infused Emulsion and Red Anjou Pear Cilantro Salad. The five-course food and wine paring is $145.00 per person, excluding tax and gratuity. Four wines are served.
PEAK HARVEST FESTIVAL
With an eye to purity of ingredients presented at their zenith, James Beard triple award-winning Executive Chef Jimmy Schmidt and Chef du Cuisine Brian Recor usher in the season with a vibrant new line-up. Pull up a chair for a delectable repast focused on Meyer Lemon and Blood Oranges (February 16-28), Washington State Blue Lip Mussels (March 1-15) and Puget Sound Smoked Salmon and Corned Spiced Wagyu Beef (March 16-29). Spring delivers a beautiful menu spotlighting Heirloom Lamb paired with a sidebar of the season’s first Asparagus (March 30-April 12).
PEAK HARVEST FESTIVAL/2015
All menus are three-course prix fixe with optional wine pairing set at $19/person. Items are also available a la carte and exclude tax and gratuity.
February 16-28: Meyer Lemon & Blood Orange Festival
March 1-15: Blue Mussel Festival
March 16-29: Smoked Salmon & Corned Spiced Wagyu Festival
March 30-April 12: Spring Heirloom Lamb & Asparagus Festival