The Desert Dish

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.

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.

**

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

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

It is amazing the two weeks are almost over, the time has gone faster than those vacation days do.
We have had a lot of projects to accomplish; a fire pit, resurface the bar top, painting, new drapes, and of course menu revisions.

Tomorrow JC (my Sous Chef) and I are going to be in the kitchen working on a few of the new menu items that will be added. A few of the dishes are a Crab and Chilie Relleno with Black Bean Succotash, Lobster Salad with Crispy Risotto and Sambal Sauce, and a Chocolate Crepes with Banannas Foster.

There are a few dishes I have done for features in the past that are also added; Beef Short Ribs(requested many times by our regular guests), Market Cod with Peruvian Potatoes, Mussels, Clams and Lobster Curry Sauce,and a Tagliatelle Pasta with Smoked tomatoes, Spinach, Lobster Mushrooms (in season right now), Garlic Butter and Romano Cheese.

We will be open Tuesday, August 28th for you to try my new dishes.

Brett Maddock

Yields 4 people

You will find various recipes for this classic dish, I like to use a tender cut of beef. Instead of white wine I prefer Sherry wine, it off sets the mustard and Worcestershire.

1 lb Beef Tenderloin tips, cut in strips
1 small onion, small diced
½ lb white mushrooms, sliced
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons all-purpose flour
½ can beef broth. (5 ½ ounces)
2 ounces butter
1 teaspoon prepared mustard
1 tablespoon Worcestershire
¼ cup sour cream
¼ cup Sherry wine
1 pound cooked egg noodles
4 scallions, sliced thin

DIRECTIONS:

Season the meat with the salt and pepper. In a skillet on medium heat brown the meat in the butter until browned. Remove from pan when cooked medium.

Add the onions to the skillet and cook for about 3 minutes; add the mushrooms and cook for another 3 minutes. Add the meat back to the pan along with the flour.

Deglaze the pan with the Sherry. Pour the beef broth in and get to a simmer. Add the mustard, Worcestershire, sour cream and a little more pepper if needed. Stir and reduce until a stew consistency.

In 4 pasta bowls add the egg noodles, top with the beef mixture. Garnish with the scallions and a dollop of more sour cream on top.

Brett Maddock

Starting August 13th through August 27 the restaurant will be closed for some remodeling. One of the projects I have going is a large fire pit built along side the putting green. This is going to be a great place for all of you to relax and enjoy the beautiful evenings.

We will be open for dinner on Tuesday August 28th. I hope to see you all soon.

Brett Maddock 

Don't let that French word scare you! For most of those home cooks out there "Coffee Creme Brulee" may sound like a great dessert to have a Pastry Chef prepare, but this is very easy to do and will be rewarding for you to accomplish at home.

The translation of this word is "burnt cream." It is a chilled custard that is caramelized before serving. The burnt cream on top gives a brittle texture, and the inside is rich and creamy.

In the past I have changed the flavors of this recipe by removing the coffee and replacing it with different flavored tea bags.

Four Servings

Ingredients

16 Ounces Milk

16 Ounces Cream

½ Vanilla Bean – split

6 Espresso Pods

8 Ounces Egg Yolks

¾ Cup Sugar

Directions

v In a sauce pot bring milk, cream, vanilla bean and espresso pods to a simmer and let infuse for 10 minutes.

v Meanwhile, whisk the egg yolks and sugar for about 1 minute in a mixing bowl.

v Strain the milk and cream and slowly whisk into the egg yolks. Not to fast or you will cook the egg yolks.

v Once the two are incorporated, strain again and pour the mixture in shallow cookware.

v Place the dishes in pans that have at least a one inch side and add water to the half way mark on your dishes.

v Place in a 250 degree oven until the cream has set in the middle.(every oven is different so check frequently.)  

Presentation

v Let the custard cool to room temperature, Sprinkle the top with sugar; use a torch to burn the top.

v Garnish with small slices of fruit. 

Brett Maddock

**Billy Joel wasn't exaggerating when he sang about his consuming need to get back to New York City. I feel that way now. I finally made it out to the Big Apple and it was everything I imagined it to be. The most amazing thing I found about New York is the sheer energy in the streets. At all hours of the day and night there are people in the streets, bright lights and action.

A long weekend in the City is definitely not enough time to explore all it has to offer. Central Park, the Hudson River, Soho, Downtown...there are so many different areas with its own unique characteristics. My favorite neighborhood was the West Village. The little tree-shaded streets crowded with brownstones, snug corner cafes where you can sit and waste the day away people-watching, and the little boutiques (my girl-friend's favorite).

A few of the things I enjoyed was taking a walk through Central Park, shopping in Soho, hanging out in Greenwich, taking a boat tour to see the Status of Liberty and the New York skyline from the Hudson to the East River.

Of course, top of my agenda was to sample a wide variety of the NY fare - from award-winning restaurants to ethnic cuisines in neighborhood eateries. On my first full day, my girlfriend took me to all her favorite spots - La Boqueria on 6th and 19th for early cocktails and spanish tapas, then Sushi Samba in the West Village for brazilian and japanese fusion. Both places are very scene-y but the food was also very good.

The second day was my day and I was eager to try out some of the best cuisine in the City and drop some serious coin! For lunch we went to Joel Robuchon's L'Atelier in the Four Seasons hotel. The food was great, I had the Tomato Gazpacho which had great flavor and vibrant red color, Rib Eye Steak that was very tender along with a Potato Puree that had more butter than Potato. I could only get about three bites down of the potatoes, but I loved every bite. For Dessert I had there trio of Sorbet which were home made and refreshing. For dinner, we went to the high-brow Le Bernadin in mid-town. This was a nice relaxing dinner with tons of courses,and each plate was 10 for presentations. The Pastry Chef of this restaurant is superb, the Chocolate Tart was the best I have had. If you like fish and Desserts you have to check this place out. But make reservations now because it's not easy getting in.

We also explored the maze of little streets in Chinatown. Everything single exotic food item you can think of was sold in little sidewalk storefronts in Chinatown. We also had delicious dim sum for breakfast. We tried to grab a cupcake at Magnolia, but the line that snaked all the way around the corner was daunting (I thank Anne for accepting that I can't wait in lines). At night, we strolled through St. Mark's in the East Village, which was a little bit more of a younger, grungier crowd, but still alot of fun. We had dinner there at a corner Italian restaurant with french doors that opened up into the sidewalk patio.

P.Ong is a tiny little asian fusion restaurant we stumbled upon in the West Village. There we met Fernando, the Master Mixologist. A Mixologist is not just a mere bartender, but a Chef Bartender - the highest order. Fernando's creations went well beyond the usual bar fare. My apple martini was made of 100% organic apples squeezed in a juicer and my girlfriend's champagne concoction smelled and tasted like sweet roses, he had crushed rose pedals to garnish the drink. If you are ever in New York, stop by. You might just find me there.

Chef Brett

Hudson River boat ride
Central Park on a sunny day
China towns array of goodies