The Desert Dish

Arnold Palmer’s Restaurant

Welcomes You To

Rombauer Wine Dinner

May 29th, 7 p.m.

Kona Kampachi Tartar with Celeriac Couscous, Soya Beans and Nori Marinate

Chardonnay

Bronzed Texas Redfish with Southwestern Corn Relish and Truffle Polenta

Merlot

Roasted Guinea Hen with Tomato Chutney, Olive Tapenade Raviolis and Thyme Jus

Zinfandel

Mishima Ranch Wagyu New York Strip with Lyonnaise Potatoes, Morels and Bordelaise Sauce

Cabernet Sauvignon “Diamond Selection”

Dessert

Tahitian Vanilla Bean Soufflé with Grand Manier Sauce

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653

Sunday April 27th the annual California Date Chef Competition will be held at the Fantasy Springs Resort Casino. I spent a few hours working with J.C. (my Sous Chef) this week on the dish we will be creating. It is a Scallop Rockefeller with Smoked Bacon and Date Cannelloni.

Dates, bacon, spinach and cheese are a great combination, so with dish I can use them all together.

Brett Maddock

Our local guests have been inquiring if we are doing a brunch this year for Easter. Since our Thanksgiving Brunch was a success last year we will be doing the same for Easter. Reservations are filling up fast and Easter is early this year!

Easter Brunch

Sunday, March 23^rd, 2008

12:00 pm to 6:30 pm

Adults-$72 Children-$39

Soup Station

Chilled Shrimp and Tomato Gazpacho

Cream of Wild Mushroom Soup

Salad Station

Caesar Salad with Parmesan Cracklin

Grilled Vegetables with Bocconcini Mozzarella and Pesto

Chicken Wild Rice Salad

Orecchiette with Scallops and Southwestern Corn Relish

Egg Station

Quiche Lorraine

Omelette Creations

Display & Presentations

Chilled Shrimp Cocktail with Spicy Cocktail Sauce

Pacific Northwest Oysters on the Half Shell

Imported and Domestic Cheese Tray

Smoked Salmon with Traditional Garnishes

Seasonal Fruit Display

Chafing Dishes

Scalloped Potatoes

Eggplant and Squash Ratatouille

Maple-Soy Glazed Atlantic Salmon

Lobster Raviolis with Mushroom Cognac Sauce

Chef’s Carving Station

Double Smoked Ham

Roasted Leg of Lamb with Rosemary Jus

Slowly Cooked Prime Rib with Ajus and Sour Cream Horseradish

Dessert Station

Vanilla Crème Brulee

Chocolate Mousse with Strawberry Coulis

Coachella Date Bread Pudding with Bourbon Crème Anglaise

Bananas Foster

Tiramisu

Miniature Fruit Tartlets

760-771-golf for reservations

Brett Maddock

On January 9th Santa Monica Seafood Company approached me to do a lunch for 25 Chef's in the valley. A company called Clean Fish wanted to promote there farm raised product. This company is trying to reverse the so called myth of farm raised product being unhealthy and poor farming methods.

Some of the ways they are doing this is by not over stocking the waters with fish, and correct feeding methods to ensure healthy fish. Also preserving our ecosystem for the future.

I was very happy to finish this lunch, talk about a hard crowd to please. Us Chef's can be very critical when it comes to food.

* Arnold Palmer’s Restaurant
Welcomes
Clean Fish and Santa Monica Seafood
*

Kona Kampachi Tartar with Cauliflower Florets, Soya and Nori Marinade
2007 Kim Crawford, Marlborough
Sauvignon Blanc

Toasted Angel Hair with Caribbean White Shrimp, Snow Peas and Lobster-Curry Sauce
2005 Ferrari-Carano, Alexander Valley
Chardonnay

Slowly Cooked Loch Duart Scottish Salmon with Tomato Lasagna and Tomato Thai Broth
2006 Luna, Napa Valley
Pinot Grigio

Honey-Soy Glazed Gigha Island Atlantic Halibut with Clam Shell Mushrooms and Chinese Long Beans
2005 Joel Gott, Napa Valley
Sauvignon Blanc

Bronzed Texas Redfish with Creamy Polenta, Southwestern Corn Relish and Wild Sonora Shrimp
2005 Robert Stemmler, Carneros
Pinot Noir

State Fair Mini Doughnuts with Mocha Ice Cream and Coffee Sauce

Brett Maddock

The Bob Hope Classic is a jam packed week here at Arnold Palmer's, especially having all the courses being played just a few miles away from the Restaurant.

Recently there has been a lot of golfer's dining here such as Scott McCarron, Steve Elkington, JJ. Henry, Scott Verplank, Bob Tway, Ben Crane and Julie Inkster. A few other familiar faces seen have been Andy Williams, Frankie Avalon and George Lopez (who is hosting the 2008 Bob Hope Classic).

Brett Maddock

Last week Arnold Palmer's Restaurant and Luna Vineyards came together to showcase there creations they bottled the past couple years. Mike Moone (president) of Luna Vineyards and Mike Henghold (West Coast Regional Manager) flew down to give 20 restaurateurs a private tasting of these great wines.

Luna "Freak Out" White Blend
Luna Pinot Grigio
Luna Sangiovese
Luna Reserve Sangiovese
Luna Merlot
Luna Reserve Merlot "Howell Mountain", 91 Point Wine Spectator
Luna Napa Cabernet 2004, 92 Point Wine Spectator
Luna Reserve Cabernet, 93 Point Wine Spectator
Arnold Palmer Cabernet, Napa Valley
Arnold Palmer Chardonnay, Santa Barbara
Arnold Palmer Reserve, Napa Valley

All the wines are drinking great, it is nice to see a winery that is known to make great Pinot Grigio and Sangiovese put their best foot forward in the area of Cabernet and Merlot. Cheers to Mike Drash who has been the wine maker at Luna

If you have not tried any of the current releases you are missing out.

Chef Brett Maddock had some of his own creations that he made to go along with this big line up of wines; such as his Coachella Date and Bacon Skewers, Salmon and goat Cheese Pissaladiere, Kobe Beef Sliders with Olive-Truffle Tapenade, Carpaccio with Violet Mustard that is made with the skins of red grapes,and an array of Cheeses. The 10 year aged Cheddar from Carr Valley, Wisconsin was a hit.

For those of you who love the Phelps Family, The best has arrived, Joseph Phelps "Backus" 1.5 liter. Only three establishments in Southern California got this wine and Arnold Palmers was one of them.

Please dine at the restaurant to experience Great wine and food!!!

A New Years Eve at Palmer's is one you will never forget. We have created a 6:00 seating witch is a three course menu for $65, and 9:00 seating for $135 with four courses and a Champagne toast to start the New Year off right!

As usual Kevin Henry will be playing piano all night long, the seating is filling up so call Dodi to hold your spot.

Happy New Years 2007
Starters

Fanny Bay Oysters on the Half Shell with Caviar and Cucumber Gelee

Chilled Shrimp Cocktail with Spicy Cocktail Sauce

Porcini Raviolis with Duck Confit and Cognac Sauce

Coachella Date and Smoked Bacon Skewers with Wilted Spinach and Parmesan Sauce

Tomato Pissaladiere with Artichokes, Feta Cheese and Olive-Truffle Tapenade

Soup or Salads

Crab and Sherry Bisque with Chive Cream

Butternut Squash Soup with Candied Walnuts

Caesar Salad with Parmesan Crackling

Mache with Artichokes, Tear Drop Tomatoes, Bocconcini, Balsamic Syrup and Pesto Vinaigrette

Baby Spinach with Golden Beets, Red Onion Chutney, Fried Goat Cheese and Passion Fruit Dressing

Main Course Selection

Seared Sea Scallops with Sun Choke Puree, Olive Rissole and Chicken Jus

Honey-Soy Glazed Chilean Sea Bass with Lobster Wontons, Petit Bok Choy and Crispy Rice

Prime Dry Aged New York Strip with Potato Puree, Herb Cheese and Onion Gratin, Green Peppercorn Sauce

10-Ounce Prime Rib with Sweet Potato Planks and Sour Cream Horseradish

Pesto Crusted Australian Lamb Chops with Rosti Potato, Vegetable Barigoule and Lamb Jus

Seared Pork Tenderloin with Winter White Bean Ragout and Violet Mustard Sauce

Desserts

Bittersweet Chocolate Mousse Bomb with Raspberry Crème Brulee

Date Bread Pudding with Vanilla Crème Anglaise

Coffee and Vanilla Bean Crème Brulee

Sorbet Trio of Mango, Coconut and Raspberry

Brett Maddock

**

I have had a Traditional Chicken Pot Pie on our menu since we opened, and with the weather finally cooling down our Pot Pies have been selling like hot cakes.

Of course being a Chef we have to play a little in the kitchen, so for daily features I have recreated the Pot Pie such as a Goulash Pot Pie, Lobster Pot Pie, Chili Pot Pie with Jalapeno Cornbread, Southwestern Chicken Pot Pie,Tuna Casserole Pot Pie, Ham and Scallop Potato Pot Pie, Pepper Steak and Mushroom Pot Pie, and of course since Thanks Giving just past a Turkey and Stuffing Pot Pie.

This is a really easy dish to make and can be made a day ahead,just make sure to cool down your chicken mixture in the bowls before you place the puff pastry on top.

Chicken and Vegetable Pot Pie
By Chef Brett Maddock

Four Servings

Ingredients
4- 6 ounce chicken Breasts cooked and diced
1 Cup Onions Small Diced
1 Cup Carrots Small Diced
1 Cup Celery Small Diced
¼ Cup Red Bell Peppers Small Diced
¼ Cup Frozen Peas
4 Ounces Whole Butter
4 Ounces flour
1-Quart Chicken Stock Hot
1-Cup Heavy Cream
4 Puff Pastry Rounds

Directions
• Pre heat oven to 350 degrees, In a sauce pan with the butter sauté the onions, carrots, celery and peppers. Cook about 7 minutes until the vegetables are tender. Add the flour and whisk until the flour has no lumps, about 4 minutes.
• Add the chicken stock and cream, continue to whisk and get to simmer. The stock should thicken up and then add your peas and diced chicken simmer for 5 minutes.
• Pour Chicken into 4 ovenware cups top with your puff pastry rounds.
• Brush the top of the puff pastry with egg wash and bake in an oven at 350 degrees until the internal temperature is 160 degrees.

**

Please Join Us this year for our first Annual Thanksgiving Buffet.

Please be sure to make Reservations as soon as possible, seating is filling up very quickly.

Please Call for Reservations

(760)-771-4653

Arnold Palmer’s Thanksgiving Buffet

November 22, 2007

12pm to 5pm

Champagne Toast

Starters

Chilled Oysters on the Half Shell

Shrimp Cocktail with Spicy Cocktail Sauce

Smoked Salmon with Cucumber and Dill Cream Cheese

Quiche Lorraine

Imported Cheese Selection

Tropical Fruit and Assorted Berries

Cesar Salad with Parmesan Cracklin

Grilled Scallops with Asparagus, Mandarin Orange and Grapefruit Vinaigrette

Main Course

Traditional Turkey with Gravy

Prime Rib Carving Station with Sour Cream Horseradish

Smoked Ham Carving Station with Pineapple Glaze

Maple-Soy Glazed Salmon

Homemade Stuffing

Green Bean Casserole

Vegetable Medley

Creamy Mashed Potatoes

Penne Pasta with Sun Dried Tomatoes and Pesto Cream

Side Dishes

Sweet Potato Brulee

Homemade Cranberry Sauce

Dessert Station

Pumpkin Pie Ala Mode

Pecan Pie Ala Mode

Bananas Foster

Coachella Date Bread Pudding

Pumpkin Cheesecake

Adults- $59 Children- $25

The fire pit has been a great success for us already, I don't know how we went 4 years without it. Speaking of 4 years we will be having our 4 year Anniversary Sunday November 4th. We will be celebrating outside with complimentary appetizers from 5pm to 6:30pm on the outside patio. I hope to see you all there!

Brett Maddock

This dish I prepared for our Pine Ridge Dinner on October 18th. It was the first course paired with Pine Ridge 2006 Chenin Blanc, Voigner.

The smoked salmon I small diced and added olive oil, pepper, shallot, lemon zest and chive. I fried some peruvian potatoes and made the sauce with heavy cream, horseradish and a little red wine vinegar.
Then finished it with diced cucumber and a dollop of caviar.

This is an easy dish to prepare at home with little trouble and has a nice presentation.

Brett Maddock

I have to admit cooking on my day off is not on the top of my priorities, especially when I don't have any help. So when my brother Kris and good friend Chef Mark Rigano (Chef of Toscana Country Club) and I got together we decided to have an unusual BBQ in my backyard.

We decided to spark up my wood burning pizza oven that has been collecting dust all summer. Mark having a strong background in Italian food was in charge of making his secret pizza dough recipe and getting all the condiments he was going to use, while I started the fire, filled the coolers and made the phone calls to friends. It was very easy to fill up my backyard with friends once they knew two chef's were in the kitchen.

Mark showed up with his dough all ready to cut and roll. I tried to get his super secret dough recipe but had no luck, the only thing I go out of him was "ferment the dough slow". By Mark not adding so much yeast and letting the dough rise slow he ended up with a thin crust that had great texture and flavor.

Once all the fixings were cut and in hands reach the BBQ started! By the time the kitchen closed we counted at least 30 pizzas have been created. Everyone had a great time creating there own pizzas, a few of the creations were:

BBQ Chicken with Red Onion, Blue Cheese and cilantro
Pepperoni, Sopressata, Sweet Peppers, Italian Parsley and Parmesan
Smoked Salmon with Dill, Provelone and Goat Cheese
Chicken with Mushrooms, Parmesan and Alfredo Sauce
Pepperoni, Sausage and Tuscan Pepper Calzone

The BBQ was fun and we will be having another one soon. The only thing we forgot was who's in charge of clean up?

Brett Maddock

Arnold Palmer’s Restaurant

Welcomes You To

Pine Ridge Wine Dinner

October 18^th 7:15p.m.

Smoked Salmon With Cucumber Gelee Caviar and Horseradish Cream

Pine Ridge

2006 Chenin Blanc - Voigner

Seared Sea Scallop with Date Ravioli, Double Smoked Bacon, Baby Spinach and Parmesean Sauce

Pine Ridge

2005 “Dijon Clones” Carneros – Napa Valley Chardonnay

Crispy Duck Breast with Potato Hash, Butternut Squash Tapenade and Huckleberry Sauce

Pine Ridge

2004 “Crimson Creek” Napa Valley Merlot

Dry-Aged Ribeye with White Truffle Potato Puree, Artichoke Barigoule and Cabernet Sauce

Pine Ridge

2004 “ Oakville ”, Napa Valley Cabernet Sauvignon

Dessert

Pumpkin Clafouti with Vanilla Bean Ice Cream

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653

It is my tradition every year to take the manager's out for an evening out on the town where we can relax and be pampered. Together with a glass of Champagne toast to our fifth season that is around the corner.

The group started at Sullivans for a Martini and dinner at Cuistos, we then made our way to Dodies old stomping ground The Nest. She worked there 18 years before Arnold got hold of her to open Palmer's.

From the bottom left corner of the table is Caroline Schermer-Controller, Dodi Henry-Assistant GM, Kevin Henry-Musican, J.C. Valdez-Sous Chef, Pricilla Romero- Bar Manager, Sondra Mexia- Restaurant Manager, Bo Moore-Wine Steward, Anna Moore-Bo's Wife, and Brett Maddock-Chef/GM.

I could not ask for a better crew to run such a succesful restaurant.

Brett Maddock

This is an appetizer I put on the menu. My purpose of this dish is I love Sushi and love to start my dinner with a Crispy Rice and Spicy Tuna.

So when I created this dish I decided to put a spin on it using small Risotto Cakes, and making a Lobster and Crab Salad with a little Mayo, Chive and lemon. The sauce is made with Sambal Chili and a lemon butter sauce

So far it is a hit and will remain on the menu.

Brett Maddock

This dish I did a couple of weeks ago for my weekend feature. I call every Thursday to my purveyors so I can create the specials for the weekend. It all depends on what's in season and price they are selling it for. Being a Chef knowing your prices is very important, you could be finding yourself paying a lot more than you should for product. Also having great relationships with other Chefs can keep you in the loop of what they are paying.

With having great relations with my purveyors they are good at calling me before it is sold to the other restaurants.

In this dish I filet the Trout, remove the bones and cut in a 5 ounce portion. I removed the shells from the live cold water Shrimp and wrapped them in basil and wonton wrap. I then boiled the califlower and then cooked it in a little cream until thick and I could puree. I washed the Lobster Mushrooms and cut in bite size pieces. I made my sauce with Sake,honey,soy and garlic.

One important step I do with the Trout is cook it with the skin on and then remove it before I present it on the plate. This will keep very moist.

Brett Maddock

Frankie Avalon was enjoying dinner at Palmer's last weekend, he comes a few times a year. He heard all the fun going on in the bar and decided to join our Desert legend Kevin Henry in a couple songs. The crowd was having a blast with this rare experience.

You never know who is going to walk in the front door.

Brett Maddock

The cool weather has been showing its signs here in the desert.Season is right around the corner; with that in mind I have made some slight changes on the menu. I have put our Home Made Chicken Pot Pie back on along with our Braised Beef Short Rib with Caramalized Shallots and Potato Puree.

I have finished working on a dish I think everyone will like, it will be on the menu this weekend. It's a Seared Catfish with Crawfish, Peruvian Potatoes and Chorizo Stew. I will be flying in live Crawfish twice a week.

The fire pit is finished and is a great addition for the guests,it's a must to come and see. We will be finishing our summer Wednesday Happy Hour at the end of September. It was our first time with the Happy Hour and was a great success, thanks to all of our local guests who tough out those 120 degree days.

See you soon,
Brett Maddock

Arnold Palmer’s Restaurant

Welcomes You To

Stags’ Leap Winery Wine Dinner

September 13^th 7:15p.m.

Chefs Little Creations

Stags’ Leap Winery

2006 Viogner, Napa Valley

Poached Maine Lobster with Tomato Ravioli and Tomato Thai Broth

Stags’ Leap Winery

2006 Chardonnay, Napa Valley

Potato Crusted Petrole Sole with Buttered Leeks and red wine sauce

Stags’ Leap Winery

2004 Merlot, Napa Valley

Roasted Quail with Foie Gras, Sweet Potato Jam and Natural Jus

Stags’ Leap Winery

2004 Petite Sirah, Napa Valley

Beef Short Rib Risotto with English Peas and Italian Black Summer Truffles

Stags’ Leap Winery

2004 Cabernet Sauvignon, Napa Valley

Dessert

White Chocolate Mousse with Pineapple Consomme

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653