chef drew davis

Drew Davis Goes Whole Hog

While roast pig is the centerpiece at this chef’s alfresco feast, 
it’s friends and family who steal the spotlight.

Lizbeth Scordo 111 East, Restaurants

FOOD Chef Drew Davis is the first to admit he has little time to throw dinner parties. “Honestly, I don’t really have time to do anything, owning my own restaurant,” the 39-year-old says, referring to Catalan Mediterranean Cuisine, the Spanish-influenced Mediterranean eatery he owns in Rancho Mirage with his wife, Cynthia, and parents, Mark and Lecie Davis. So when he

dr. steven gundry

Holy Biotics

Take care of your microbes and they’ll take care of you.

Emily Chavous Health & Wellness

Optimal health begins with optimal nutrition. But with so many fad diets populating the modern sustenance scene, the world of wellness can be rather tricky to navigate. One doctor set his sights on mapping the most alimentary plan. His research indicates foods we’re taught are healthful may be the real root of our problems. When he wasn’t shedding weight, despite

palm desert food & wine

Palm Desert Food & Wine Rewind

Too bad we can’t experience every sip and bite all over again.

Raoul Hausmann Restaurants

When I finally caught up to my cousin Chris midmorning Saturday, the first official day of the Palm Desert Food & Wine festival, he was hanging out near a small crowd that had gathered around Mike Grgich, the Croatian-born Napa Valley winemaker (world renowned for his 1973 Chateau Montelena chardonnay that bested all other whites at a competition in Paris)

fresh agave

Culinary Escapades

Fresh Agave in Palm Desert is among the newcomers to Greater Palm Springs Restaurant Week.

Erin Peters Restaurants, Watch & Listen - Restaurants

Greater Palm Springs Restaurant Week celebrates the Coachella Valley’s dining scene, spotlighting new culinary styles and mouthwatering desert dishes, June 2–11. Specialty prix-fixe menus with lower price points make this a popular time to dine out for visitors and locals hungry to try a new restaurant (or an old favorite). Enjoy coursed lunches for $15, $20, or $25 per person,



It's the ultimate alfresco.

Lizbeth Scordo Restaurants

FOOD With picnic season upon us, the idea of heading outside (before the temps shoot up, as they always do) for an afternoon of gourmet noshing sounds enticing, until we end up with soggy sandwiches, crushed cookies, and boring bottled water and wonder why we just didn’t go out to lunch instead. This year’s going to be different. We’ve enlisted

brooke williamson

Top Chef, Literally

Chef Brooke Williamson walked away with the coveted title of Season 14 Top Chef winner after making a comeback through Last Chance Kitchen.

Erin Peters Attractions

Trust Brooke Williamson with a secret. Anyone who can sit on the results of winning Top Chef for months is worth her weight in gold. Or maybe dough is a better word. Williamson, who is coming to Palm Desert Food & Wine starting March 24, was judged to be the best after a four-course cook-off with Shirley Chung. After being

Palm Springs Chefs

Chef Engin Dreams of Day Off

What do our favorite 
chefs like to do when they get together? It involves sharp knives, fire, wine, beer, and moscow mules. What could possibly 
go wrong?

Maggie Downs Restaurants

At a sleek house in the Historic Tennis Club neighborhood of Palm Springs, the chefs are introduced through other senses instead. It’s all about scent and sound. Walk up the driveway, and you already know who’s inside. There’s the discordant clang of pans pulled from shelves. The shimmy and whistle of a simmering pot. Knives making contact with cutting boards.

Coachella Valley Culinary Invitational

Coachella Valley Culinary Invitational

Charity event supports culinary education programs for local high school students.

Site Staff Restaurants

Veteran and emerging chefs will tantalize taste buds at the inaugural Coachella Valley Culinary Invitational, a charity event that supports culinary education programs for local high school students. The evening unfolds with an eclectic tasting menu created by celebrated chefs from around the country, as well as small plates prepared by valley students and a silent auction to fund scholarship