Whether it be real estate updates, restaurant reviews, events, or highlights of unique homes in Palm Springs, follow Sheri as she covers all that Palm Springs and the surrounding area has to offer.
This official PGA event (held, at PGA West in La Quinta) blends the excitement of a professional golf showdown with the energy of a desert music fest. Separate concerts by Stevie Nicks and Luke Bryan follow gameplay on Friday and Saturday.
Visit theamexgolf.com for more information.
I promised you back in August that when the Palm Desert Eddie V’s opened, we’d do a review, and we are so happy to report that this much-anticipated addition to the desert dining scene does not disappoint.
Michael and I were invited to the soft opening a couple of days prior to Thanksgiving, and everything from the greeting from the hostess to the wait staff to the food and wine was top-notch. As this was the staff basically practicing on us, I’d say the training is excellent, which is not something you can say these days about too many restaurants.
We both started with the Crab and Corn Chowder featuring Lump Crab, Smoked Bacon and Sweet Corn. I could honestly eat that chowder every day, it was that good. Michael had one of their special Smoked Manhattan’s which was an excellent cocktail, with an impressive presentation to boot.
Michael enjoyed the 22 OZ USDA Prime Bone-In Ribeye, and I had the Georges Bank Scallops, Sautéed with Citrus Fruit, Roasted Almonds and Brown Butter. As a side, we had the Crab Fried Rice with Mushrooms and Scallions. Dessert was the Dark Chocolate and Crushed Toffee S’Mores with Toasted Homemade Marshmallow.
In talking to a lot of friends that have also been in the past month, everyone has reported an excellent experience. We look forward to making it one of our regular stops.
73040 El Paseo
Palm Desert, CA 92260
(760) 340-9455
RD RNNR is the newest restaurant to open in Old Town La Quinta. Located in the old Solano’s space, which has been opened up a bit, brightened up a lot, and televisions added to the main dining room, it’s a nice addition to La Quinta.
I was greeted at the door by the host Chris, who I know from Melange, The Grill, and AC3. Turns out his wife is the owner of RD RNNR.
My friend Leslie and I sat at a high-top in the bar which is my preferred place to be. That seems to be the case with a lot of patrons, but the bar is pretty small. That’s the reason for the televisions and more casual feel to the dining room now.
The menu has a good variety of items ranging from Lamb Chili, Ahi Tuna Nachos, Huevos Diablos, Cali Toast and Cooked Dirty Fries for starters amongst others.
There are eight different salads from Watermelon & Tomato Caprese to Pavo Taco Salad. They all sound interesting.
Under GRAZING ALL DAY you’ll find Black & Blue Fin Tuna, Charcoal Angus RD Burger, Shrimp & Grits, to Grilled Cheese.
You’ll also find Scallops & Prawns, Brick Chicken, Flat Iron Steak and Atlantic Salmon.
Prices range from $6 - $25.
We enjoyed the MAC & WHAAAT as a starter. It’s jalapeño and cauliflower mac & cheese featuring smoked gouda, white cheddar, parmesan, and RNNR Dust. I expected it to be a pasta made of cauliflower, but instead it was actually cauliflower chunks covered in the delicious sauce. We finished off every drop.
Leslie had a BUILD YOUR OWN meal where she picked Grilled Salmon with Roasted Mixed Vegetables and Quinoa. It was a generous portion and she took half home.
I enjoyed THE CHEESY DATE salad under the FORAGING FOR GREENS. Made of Burrata cheese, Coachella dates, organic arugula, tomatoes, fresh basil, and a date vinaigrette dressing.
I didn’t see any desserts, but next time I’ll be asking about that.
RD RNNR has a nice selection of beer, wine, hard cider, mocktails, and specialty cocktails.
Leslie and I stuck to a rose and red wine. Both were nice and priced well.
Unfortunately, I didn’t take any photos, so you’ll have to wait til I go back again for that. Or better yet, go on by and check it out for yourself.
Monday - Friday 11:30 am to 9 pm and Saturday, Sunday 10 am to 9 pm
*HAPPY HOUR*
Everyday 2 - 6
https://www.facebook.com/roadrunnerlq/
78075 MAIN ST, Unit 105
La Quinta, California 92253-8961
The desert lifestyle isn’t right for everyone, but if it’s right for you, we can help you make the perfect real estate investment in the Palm Springs area. Don’t get left high and dry. Whether buying or selling, contact Sheri Dettman & Associates or visit YourResortHome.com.
On a recent weekend in October, Michael and I stayed at the Rowan Hotel and enjoyed several meals and cocktails. As the Coachella Valley’s only rooftop venue, 4 Saints offers a variety of different atmospheres, from the intimate lounge to the outdoor patio bar.
The highlight was dinner at 4 Saints, the fine dining option at the hotel.
As the highest restaurant in Palm Springs, 4 Saints raises the bar — literally — on desert dining. Perched on the seventh floor of the Kimpton Rowan Hotel, the rooftop restaurant showcases clever cocktails and the global cuisine, set against a backdrop of 270-degree valley views.
4 Saints’ beverage menu, with its creative cocktails, local brews and thoughtfully curated wine list, is designed to complement their seasonal menus of snacks, small plates and shareable entrees.
We started with the Pristine Oysters on the Half Shell with a Shallot Vinaigrette which were delicate and delicious. I then had the Seared Firecracker Tuna with Springtime Sprouts, Black Garlic and Chili Oil and the Crispy Spanish Octopus with Minted Peas, Blue Potato Salad, Yuzu, and Greens. The tuna was like butter, flavorful, spicy and perfectly seared. My favorite was the Octopus. Cooked to perfection, and the peas were like a taste of Spring.
Michael had the Fish in the Forest which was Steelhead Salmon, Spring Vegetables, Cedar, and Smoking Wild Juniper. He said that it was some of the best salmon he’d ever had.
I tried to resist, but Michael ordered The Four Sinners for dessert which is a Chocolate Cake with Ganache, Espresso Cream, and Mascarpone Mousse. Even with all that chocolate, it wasn’t too sweet and was wonderfully moist and decadent.
We enjoyed the hotel’s spacious guest rooms, gym, poolside lounge and the eating venues. All in all it’s a great addition to the Coachella Valley.
Dinner: Sunday-Thursday 5:30pm - 10pm
Friday-Saturday 5:30pm - 11pm
Brunch: Saturday-Sunday 9am - 3pm
Bar: Sunday-Thursday 3pm - 11pm
Friday-Saturday 3pm - 12am
100 W Tahquitz Canyon Way, Palm Springs, CA 92262
MAP & DIRECTIONS
Phone: 760.392.2020
MAKE A RESERVATION
Courtesy of WINSTON GIESEKE OCTOBER 15, 2019 CURRENT DIGITAL, VISION
Futurist Alvin Toffler’s 1970 book Future Shock described an evolution to a transient society,” says Palm Desert resident Anna Miller, the visionary behind ValueRays Heated Computer Accessories. “It left quite an impression on me and actually molded my future.” Miller is referring to her relocation from the “rat race” of Los Angeles to the peace and tranquility of the Coachella Valley.
Inspired by Toffler, and with many thanks to advances in technology, the ingenious Miller — who has a master’s degree in business education and once worked as a Playboy Bunny in Lake Geneva, Wisconsin — has been happily self-employed and working from home in the field of ecommerce for more than two decades. In 2007, she left the hustle and bustle of L.A. and moved her home and business to the historic B Bar H Ranch outside Palm Springs. “I feel like I’m on vacation every day,” she says of her life now. “This area is a slice of heaven on earth: peaceful, tranquil, and with just the right amount of solitude to wake up every day feeling grateful and ready to take on whatever life offers. Plus, there is access to everything you need here, spiritually, physically, and intellectually.”
Read the rest of the article here…
Owned by the City of La Quinta and Managed by Landmark Golf Management, SilverRock Resort's Arnold Palmer Classic Course is a challenging 7,239 yards sprawling over 200 acres with massive native bunkers and stunning water features. Set against the backdrop and natural beauty of the Santa Rosa Mountains, SilverRock is a former home course of the PGA Tour’s Bob Hope Classic from 2008-2011.
The City, in conjunction with SilverRock Development Company, LLC, has created a development program for SilverRock Resort. The program includes a luxury hotel with branded luxury residential, a lifestyle hotel with branded lifestyle residential, a conference and shared services facility, a mixed-use village, resort residential village, renovation of the existing Ahmanson Ranch House, construction of a permanent golf clubhouse, and associated road and utility infrastructure. This $420 million dollar project specifically encompasses:
A 140-room, 5-star quality luxury hotel and spa and a 200-room, 4-star quality lifestyle hotel;
A 71,000 square foot conference center and shared services facility shared by the luxury and lifestyle hotels;
A resort village with 150,000 square feet of resort residential units and up to 40,000 square feet of retail space with recreation areas;
35 luxury and 60 lifestyle branded residential homes that are associated with their respective hotels;
160 resort style homes for private ownership with the option for owners to offer as short-term rentals;
Renovation of the Ahmanson Ranch House facility as a public event center and to serve as an amenity to the resort; and
5,000 square feet of temperature controlled space with large outdoor patios and event lawn.
To keep up to date visit:
http://www.laquintaca.gov/our-city/city-departments/facilities/silverrock-golf/silverrock-frequently-asked-questions
On a recent weekend trip to Austin, Texas, Michael and I had the pleasure of dining at Eddie V’s, a high-end chain with locations from Newport Beach to Boston to Orlando. I was especially interested as we are getting our own Eddie V’s soon in Palm Desert.
I’ve heard of Eddie V’s described as “The Mastro’s of seafood”, and I’d say that’s an apt description.
This quote from their website gives you an idea:
Seafood is what we’re known for, but our specialty is excellence. Fish arrive daily from pristine waters around the world including Swordfish from Block Island, Scallops from George Banks, and YellowFin Tuna from the Caribbean. USDA Prime steaks are hand cut and specially aged for more than 28 days to ensure peak flavor. Devotion to excellence is the guiding principle in all that we do. From making fresh tortillas by hand daily for our lobster tacos to including a full half-pound of Jumbo Lump crab meat in our crab cakes, we strive to go above and beyond in every step of preparation. Our intent: to prepare the finest meal you’ve ever had.
Michael and I enjoyed a glass of champagne along with Kung Pao Calamari with Wok-Fried Vegetables and Roasted Cashews, and an Heirloom Tomato Salad with Italian Burrata Cheese, Basil, EV Olive Oil and Aged Balsamic Vinegar. It was one of the best Calamari dishes either one of us had ever had.
Moving on to entree’s, I had Gnocchi with Shiitake Mushrooms, Asparagus, and Sundried Tomato Pesto, which was melt in your mouth delicious.
Michael enjoyed the Texas Redfish with Sautéed Jumbo Lump Crab, Meunière Style.
We also couldn’t resist the Brussels Sprouts and Truffled Mac and Cheese.
We topped it all off with Creme Brûlée but next time we’re looking forward to the Dark Chocolate and Crushed Toffee S’Mores with Toasted Homemade Marshmallow.
We were seated next to the piano at a high-top booth and were fortunate to be up close and personal with the trio providing classics along with the great atmosphere.
The service was outstanding, the vibe was fun and happening, and overall it was a great experience. We are looking forward to having our very own Eddie V’s this coming season.
Experts explain why turning off your A/C system could be detrimental to your home.
USA TODAY
2:12 p.m. PDT July 26, 2019