DINING
T
EAT, DRINK AND BE MERRY
The IW Club provides a hot spot for great food and entertainment
BOOK
A TEE
TIME
CHEF CHRIS' CORNER
here's no shortage of live music and seasonal fare this summer at Indian Wells Golf
items on the IW Club
Bar & Dinner Menu
Resort's IW Club. The restaurant and bar has added lighter items with fresh organic
that Sous Chef Cale Falk and I
produce from local farmers such as gazpacho and more salads. v "We're going to
have added – perfect for
kick off the summer with new menu changes but there will be some tried-and-true fathe summer heat that's
vorites that will remain, like the all-natural beef and chicken, flatbreads, shrimp and
CLICK
on the way. Make it
halibut," says IW Club Executive Chef Chris Olson. v Live entertainment is on tap
HERE TO FIND on your own or
5 to 8 p.m. with Latin jazz from The Inka Kings on Fridays and a rotating selection
MORE RECIPES come see us and
sample one of
of acoustic and vocal musicians on Saturdays. Sunday's bottomless champagne
AT CHEF CHRIS' new Flatbreadsour
brunch buffet features Hawaiian music from 10 a.m. to 1 p.m. Brunch is 9 a.m. to 2
CORNER.
along with a refreshing Berry Mojito or Cup.m.; cost is $24.95 per person. v In addition to daily Happy Hour from 3 to 6 p.m.
cumber Margarita from our
with drink and appetizer specials, various groups can save 25 percent off food purchases
new bar menu.
from 3 to 10 p.m. On Mondays it's IndusRoasted Duck-Coachella
try Night for resort hospitality and
Date Flatbread
restaurant employees; Tuesday is Hero
INGREDIENTS
Night for fire, police, active duty military,
• 2 – Cracker dough sheet,
medical professionals and educators; and
roughly 5'' x 10''
Wednesday it's Money Night for banking,
• ½ Tbl – Truffle Oil
• 4 oz – Pitted rough cut dates
investment, and real estate professionals.
• 5 oz – Roasted pulled
v The resort also has expanded its dining
seasoned duck meat
hours to include lunch 11 a.m. to 3 p.m.
• 6 oz – Grated Havarti
and dinner 5:30 to 9:30 p.n. everyday.
Cheese
H
ere is one of the new
• 1 – Small bunch Hydrocress
or Watercress greens-washed
and dried
• 1 oz – Light Vinaigrette of
your choice
DIRECTIONS
• Preheat pizza stone or
bricks in oven to 450 degrees.
• Lay cracker bread on pizza
pan and brush with truffle
oil, making sure to get as
close to the edge as possible
• Divide cheese, dates and
duck evenly between the
two sheets.
• Place bread onto bricks.
• Cook for 3-5 minutes;
watch closely so bread
doesn't burn. Once edges become crisp and crunchy, remove and let cool. Cut into
8-10 pieces each.
• Transfer to serving platter
and top with the cress that
was slightly dressed in your
favorite vinaigrette.
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