After sipping the Chardonnay, Riesling, Cabernet and Shiraz, I determined the tobacco and blueberry-inflected 2006 Reserve Cab to be the most food friendly wine of the night. My decision was strongly influenced after tasting the incredibly tender braised short ribs with onion straws and mushroom risotto from Mr. Parker's. The meat was a great match for the Cab's smooth tannins, and I encountered more of the same with the Riviera's roasted lamb loin (cooked sous vide), which brought out the wine's subtle fruit.
FOOD SIDEBAR BY GUEST BLOG STAR UNORTHODOX FOODIE
Taste of Palm Springs Highlighs Tried and True Gems and Newbies to the Scene
The Greek-owned restaurant JOHN’S has been a local favorite forever with its cheap food, no nonsense diner style atmosphere and an eclectic menu of things that never go out of style like huevos rancheros for breakfast and fried zucchini for late night appetites. What makes John’s different than the traditional diner are the customized special items like the spaghetti with the clove-spiked sauce and an amazing saltibonca chicken entrée that begs to make the restaurant a top of mind awareness spot for quick and easy comfort food dinners when you want to dine in jeans with no pretension.
On Arenas Road across from the bars where the boys come out to play, the old pizzeria Just Pizza used to sit where you would go after dancing for hours to refill the carbs with some greasy slices. Now, it’s a new place called Café Palette and they still serve pizza, but it is much better than it used to be and comes in thin crust versions with savory toppings like spicy, crumbled sausage. Could become a new, favorite stop in place on the way home on Sunday afternoons.
SISTERS CUPCAKES were doling out miniature versions of cupcakes in all flavors like cherry chocolate, red velvet and peanut butter but it was the crème brulee version that took the cake.
NEW LEAF CATERING served samples of their big fat pan seared scallop with coconut beurre blanc served atop a creamy polenta gory with cheese.
RIVIERA RESORT dished out slices of lamb with an ancho raspberry sauce that was so perfectly cooked it made me want to actually dine at the restaurant at least once to overspend on this fine meat dish.
But the highlight of the night was the molecular gastronomy experiment being orchestrated on hand at the PEAKS TOP OF THE TRAM RESTAURANT booth. Each visitor was handed a push up pop type ice cream contraption that contained brown sugar bacon and cinnamon ice cream. Sounds bizarre yes, and created an equally surreal experience in the mouth when the spicy cold cinnamon and vanilla melted on the tongue to produce remaining bits of crispy sweet bacon. I will definitely be trekking up to the tram to try this again.