Indian Wells Golf Resort

VUE GRILLE & BAR > C L I C K H E R E F O R V U E G R I L L E & B A R H O U R S , M E N U S A N D R E S E R V AT I O N S , O R C A L L ' 7 6 0 ( 8 3 4 & 3 8 0 0 S pring has sprung in the Coachella Valley, and all hands are on deck to usher in a new season of tournaments, holidays, and events. Vue Grille & Bar is no exception, with festive happenings already in the works for the month of March. Here's a look at two of Vue's most anticipated annual events: GOING GREEN ON ST. PATTY'S DAY Vue is hosting an all-you- can-eat St. Patrick's Day- themed buffet on Thursday, March 17, with corned beef, cabbage, root vegetables, beef stroganoff, shepherd's pie, mint chip cheesecake, and assorted desserts. Held from 4-9 p.m., the festive dinner will be $27 a person. And no St. Patty's Day cele- bration would be complete without a host of tasty libations, so Vue is offering drink specials all night to accompany the tradi- tional Irish feast. FAMILYAFRIENDLY FUN FOR EASTER On Easter Sunday, March 27, Vue is throwing its annual Bottomless Champagne Brunch that in- cludes all-you-can-eat breakfast selections, an array of chilled and hot items, a carving station, and an Easter-themed dessert display. Highlights of the menu range from the omelet station, fruit crepes, chilaquiles, and candied pep- per bacon to assorted salads, sushi, snow crab legs, the chef's pasta collection, sea bass, house smoked salmon, and bone-in ham, among many other choices. The dessert display will include caramel bread pudding, citrus tarts, mousse cake, and shooters. And as a special treat for the kids, Easter eggs will be available for decorating. The brunch runs from 9 a.m.-3 p.m. and is $55 for adults and $22.95 for kids ages 6–11 (kids under 6 eat free). SECRET RECIPE HERE'S HOW TO MAKE THAT VUE BLOODY MARY B artender Cheryl McCullough has be- come widely known for her stand-out Bloody Mary recipe at Vue Grille & Bar. She makes the Bloody Mary mix by the gallon, and it tends to go just as fast! She's kept mum about the perfect mix of ingredients until now, but she's sharing the recipe as a special treat for Indian Wells Insider readers. This recipe makes a large batch, but it can be re- frigerated and enjoyed over several days. INGREDIENTS • Bloody Mary Mix • 2 TB. celery salt • 2 TB. lemon pepper • 1/3 cup horseradish • 2/3 cup lemon juice • 5 oz. Demitri's Bloody Mary seasoning • 120 oz. tomato juice Mix all ingredients and refriger- ate. To make the drink, pour 2 ounces of your favorite vodka into a highball glass. Add Bloody Mary mix all the way to the top of the glass, and garnish with a lime wedge, large shrimp, green onion spear, bacon, cucumber or celery stick, ring of red pep- per, and a pickled asparagus spear. SPRINGTIME CELEBRATIONS Vue kicks off the season with special St. Patrick's Day and easter events A Bloody Mary to behold.

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