The Desert Dish

TEE UP FOR 6 BUCKS!

Palmer's — Mon, 13 Apr 2009 17:36:01 +0000

Arnie's Happy Hour Every Day

$6 Drinks
$6 Well Cocktails $6 House Wine $6 Specialty Drinks

$4 Domestic Bottled Beer

$6 Bar & Patio Menu

Double BogeySmoked Bacon Cheeseburger & Fries

Ahi Sashimi Salad

Chicken Fajita Quesadilla

BBQ Beef Ribs

Beer Battered Shrimp Tacos

Thin Crust Three Meat Pizza

Palmer's Chopped Chicken BLT Salad

Chips and Salsa with Homemade Guacamole

Tempura Calamari with Sesame Yuzu Dressing

Meatloaf with Mashed Potatoes

4:00pm-7:00pm
Every Day in Arnie's Pub

St. Paddy's Day at Palmer's

Palmer's — Wed, 11 Mar 2009 01:27:55 +0000

Head on over to Arnold Palmer's Restaurant on March 17th

for traditional Corned Beef & Cabbage served with Rosted Potatoes

Also

Enjoy Happy Hour Pricing on beer, wine, cocktails and the Pub Menu

in Arnie's Pub from 3:00-5:00pm

Mushroom Raviolis with Prosciutto, Italian Black Truffles, and Parmesan Cream Sauce

Chef Brett — Sat, 07 Mar 2009 05:05:37 +0000

I added a Mushroom Ravioli to our appetizer menu, this is very easy to do at home with two pots to wash when you are done!

Recipe for 2

6 Mushroom Raviolis (can buy at any specialty grocery store)

2 Thin slices Prosciutto, diced

2 Tablespoons shaved parmesan

4 ounces heavy cream

Black truffles

1 Brussel sprout, leaves separated

salt and white pepper to your taste

Get a pot of hot water boiling for your pasta and a saute pan hot with a little olive oil. Add your prosciutto and cook until it just starts to brown, then drop your pasta into the boiling water. Add your cream to the ham and reduce to half, add the parmesan.

Add the cooked pasta to the cream and toss, on a plate lay them in a line and spoon the sauce on each one. Add the brussel sprouts to the hot water for 2 seconds and place on the pasta. Shave fresh truffles on top.

Now if you don't want to pay the high $$ for truffles you can drizzle with truffle oil.

Enjoy!

Brett Maddock

The King Himself Hosted the 50th Bob Hope Classic

Chef Brett — Thu, 29 Jan 2009 23:30:51 +0000

Palmer's Restaurant was packed with celeberties, athletes, politicians and a host of pro golfers during this year's annual Bob Hope Classic. If you are planning to see this great golf event next year and want to join us at Palmer's, then I suggest that you make your reservation now!

Some of the familiar faces seen were Anthony Kim, Dave Barr, Scott Verplank, Steve Stricker, Gary McCord, Nick Thompson, Justin Leonard, Rich Beam, Jason Bone, Corey Pavin, Scott McCarron, D.J. Trahan, Alex Cjecka, Steve Elkington, Bo Jackson, Andy Williams, Yogi Berra, Pat Perez, Dan Quail, and of course, the one and only Arnold Palmer.

Brett Maddock

JAM SESSIONS IN ARNIE'S PUB DURING THE BOB HOPE CLASSIC

Palmer's — Sat, 17 Jan 2009 17:25:37 +0000

Arnold Palmer is the official host of this year's 50th Annual Bob Hope Chrysler Classic, and we'll be jamming in Arnie's Pub! Be sure to come in a check out the special "Jam Sessions" during the Classic as Kevin Henry and a host of local talent will be playing some great music from 3:00pm-6:00pm on Wednesday, Thursdayand Friday afternoon. Also, we'll be opening up early for all you golfers coming off the course...Palmer's will open at 2:30pm Monday Jan. 19th - Sunday, Jan 25th during the Classic

How to Make a Rub

Chef Brett — Wed, 10 Dec 2008 23:49:37 +0000

Rubs are easy to make and can be stored for weeks. Everything goes in a bowl and just make sure to mix all the ingredients well. I have a couple easy ones here, and you probably have all the items at home already.

Spicy Rub

Chili Powder 1 cup

Ground Cumin 1/2 cup

Garlic Powder 1/4 cup

Dried Oregeno Leaves 2 Tablespoons

Red Ground Pepper 1 Tablespoon

This would be great with chicken wings or a pork tenderloin, for the chicken wings I would let marinate in the rub for a couple hours but the pork I would add it to the meat just before i seared it in a hot pan.

West Indian Rub

Curry Powder 1/2 cup

Garlic Powder 1/4 cup

Black Ground Pepper 1/4 cup

Salt 1/4 cup

Ground Ginger 3 Tablespoons

Red Ground Pepper 1 Tablespoon

This rub would be ideal for Shrimp, Chicken, Salmon or Lamb.

Brett Maddock

New Years Eve at Palmer's

Chef Brett — Wed, 10 Dec 2008 23:19:33 +0000

Every year for New Years we are closed to the public and do two dinner seatings. First one is 6pm and is a 3 course for $65, and the last one is 9pm until the new year has started! We have generated a lot of the same guests every year but have a few slots still open. Call us at 760 771 GOLF

My managers Sondra and Carlie do a great job every year decorating the restaurant.

Happy New Years 2008

First Course

Chilled Blue Point Oysters with Champagne Gelee and Caviar

Shrimp Cocktail with Spicy Cocktail Sauce

Parmesan Crusted Artichoke with Provencal Sauce

House Smoked Salmon and Goat Cheese Pissaladiere with Dill and Balsamic Syrup

Duck Terrine with Asparagus, Chanterelles, Golden Beets and Port Sauce

Second Course

Lobster Bisque with Chive Crème Fraiche

Beef Carpaccio with Mâche Greens, Peruvian Chips, Tear Drop Tomatoes Bocconcini Mozzarella

Warm Shallot and Bacon Spinach Salad with Fried Goat Cheese

Baby Romaine Hearts with Caesar Dressing and Parmesan Cracklin

Third Course

Pan Seared Sea Scallops with Sun Choke Puree, Corn Relish and Corn Coulis

Chilean Sea Bass with Crab Wonton, Wheat Noodles, Bok Choy Chinese Mushroom Ragout

New Zealand Lamb Loin with Lemon Polenta, Artichoke Barigoule, Olive Tapenade Lamb Jus

10 Ounce Cut Prime Rib with Sour Cream Horseradish, Herb Cheese and Onion Gratin

Pan Seared Filet Mignon with Lobster Risotto Cake, Smoked Tomatoes

Sambal Sauce

Fourth Course

Bittersweet Chocolate Mousse Bomb with Raspberry Crème Brulée

Warm Deep Dish Brownie with Vanilla Ice Cream

Passion Fruit Crème Brulèe

Pound Cake with Champagne Sorbet, Strawberries and Chocolate Sauce

Tiramisu

Brett Maddock

Executive Chef

Palmer's Celebrates 5 Years!

Palmer's — Thu, 06 Nov 2008 18:39:20 +0000

On Wednesday, November 5, 2003, Arnold Palmer's Restaurant opened for business in La Quinta, California to a crowd of curious and hungry guests waiting for a chance to taste some of Arnie's signature dishes. Five years later, we continue to thrive, and want to express our sincere appreiciation to our guests, staff members and supppliers for their support as partners in our growth. We look forward to the next five years as we take the menu, service and atmosphere to a new level each season.

Happy Birthday Arnold

Chef Brett — Fri, 12 Sep 2008 01:06:07 +0000

Arnold Palmer's Birthday was September, 10th he turned 79! We celebrated without him here at the restaurant. We had over 200 people show up for dinner, dancing, and of course cake and ice cream.

I had Samantha Ward who is the Pastry Chef and owner of Exquisite Dessets create the cake. I am bieng honest in saying her bithday cake she made for us was the best cake I have ever had. My staff agreed with me on that!

Brett Maddock

Family Style Sunday Dinner at Palmer's

Chef Brett — Tue, 22 Jul 2008 20:21:10 +0000

This summer on Sunday nights you can bring your friends and family here and have the option to enjoy our family style dinner for $29 per person. This is a 3 course dinner with side dishes as well included.

Some of last weeks selections were Caesar Salad, Fried Chicken, Pot Roast, Pan Fried Sanddabs, Buttered Peas, Cream Corn, Mashed Potatoes, and a Dessert Platter. You will leave Palmer's with leftovers!

Brett Maddockl