A Mexican father, a pioneer godmother and a staff of desert midwives brought the airport terminal’s new “baby” into existence.
The Gabors are to Palm Springs what fancy desserts are to a good meal: We could get by without them but they do add such a luscious finishing touch.
Tramway General manager and restaurateur O.L. McKenney shares a menu of customer favorites from the Firepit restaurant.
Gary Sappington, free-lance chef, extraordinaire, prepares and serves divinely elegant fare for some of our most celebrated desert residents.
Stuffed roast turkey, plum pudding, fruit cake — these are the traditional food for Christmas dinner and whose delightful odors emanate from every kitchen about this time of year.
They are the true royalty of Palm Springs. Each Tuesday morning they emerge from the desert dawn, dressed in tailored riding pants and the customary — and not incidentally, custom-made — cambray shirts, set off by heavy silver collar points.
It has been said that “the important thing is not so much that everyone should be taught, but that everyone should be given the wish to learn.” For more than 15 years, the Palm Springs Desert Museum has given that gift of inspiration.
The founding of Palm Springs might be placed at that moment in time when the educated son of an industrious Scottish farmer stood near the Indian Village of Agua Caliente at the base of the San Jacinto Mountains.
Howard Hughes was a frequent visitor to the Palm Springs area for more than 30 years beginning around 1925. He stayed in a leased house or suites at the Racquet Club or Ingleside Inn, usually in the company of a young Hollywood starlet.
Coble put up some impressive buildings — buildings like Alan Ladd’s, Saks Fifth Avenue, Las Casuelas Nuevas in Rancho Mirage, Ocotillo Plaza, Prickly Pear Square, Sinatra Medical Education Center, Canyon Hotel Racquet and Golf Resort and the Palm Springs Airport fountain and buildings.