Dine at Morgan’s in the desert. and you will find grass-fed, pastured beef on the menu because happy cows taste better, and a grass-fed diet contains micronutrients that diners consume when they order a top-end steak.
Executive Chef Jimmy Schmidt, a three-time James Beard winner, uses his knowledge of food science and nutrition to plan and source the menu at Morgan’s in the desert.
Menu selections that are not heavy in grains or seeds are designed to highlight vegetables and plant-based ingredients that promote lower blood-sugar. He extends this science-based culinary philosophy to include oils used for food preparation, using red palm fruit oil to fry potatoes into French fries. Even dairy ingredients are scrutinized and milk containing healthier casein profiles is sourced to reduce auto-immune response.
VIDEO: Hear Morgan’s in the desert Executive Chef Jimmy Schmidt talk about the changes to the menu.
As a passionate advocate of taking the farm-to-chef-to-table flow to its next logical step, he is one of the creators of FoodShedExchange.com, a web-based tracking and fulfillment system connecting sustainable farmers, ranchers, fishermen and other artisan food purveyors to chefs.
A chef wanting grass-fed, humanely raised Wagyu beef can track the cattle down to the level of where it is raised, what it is fed, how is it is treated, and how it is butchered. If that isn’t food-tastical enough, the fat and bones can be rendered to make artisan Wagyu oil and flavored salts to complement the seriously-sourced steak on your dinner plate.
Roasted Baby Beet Salad features farm-fresh ingredients and sustainably-sourced chevre.
Beets and baby arugula from local farms are featured in this salad. Walnuts containing healthful omega fats and fresh, farm-to-table ingredients shine with beautiful presentation on the plate.
Ahi tuna is a sustainable choice for a-fish-ianodos.
Charred Yellowfin tuna (also known as Ahi) has regulatory controls placed upon fishing both in the U.S. and international waters. Preparation features chargrilled tuna and braised fennel. Pomegranate juice is used for a reduction and pomegranate arils provide brightness as a pink accent for this dish.
A visit to Morgan’s in the desert is recommended at La Quinta Resort.
You can relax and indulge in a high-end dining experience secure in the knowledge that Morgan’s has your best culinary interests at heart.
Morgan's in the desert at La Quinta Resort, 49-499 Eisenhower Drive, La Quinta, 760-564-7600. www.laquintaresort.com/dine/morgans-desert/
Lori Cohen-Sanford is a private/personal chef, cooking class instructor and owner of Nourishfoods Organic Meal Services www.nourishfoods.biz. Her food column, Tastes Around Town, will appear weekly on Wednesdays. Have a story idea? You can contact Lori at email@example.com or follow her on Twitter @nourishfoodsps.