Indian Wells Golf Resort

Indian Wells Insider - October 2016

Indian Wells Golf Resort

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IN THE NEWS > C L I C K H E R E T O P U R C H A S E T I C K E T S T O AT T E N D W I N E ' D U P F O R T H E S E A S O N T he annual "Wine'd Up for the Season" is more than just an ordinary event at Indian Wells Golf Resort. For wine lovers, it's the Super Bowl. More than 20 wineries serving in excess of 80 varietals will be present at the event on Wednesday, Nov. 9 from 5-7 p.m., and guests will have the opportunity to taste and purchase bottles at drastically reduced prices. Chateau Ste. Michelle, Stags Leap, Joseph Phelps Vineyards, Wente Vine- yards and Francis Ford Coppola are just a few of the wineries that will be on hand that evening. "This is an event every wine lover will want to be a part of," said Scott Winant, Director of Food and Bever- age at Indian Wells Golf Resort. "Par- ticipants can taste as much as they want and purchase some wines that are only available at the vineyards." And with the holidays fast ap- proaching, the Wine'd Up for the Sea- son event is a great opportunity to stock up on some of your favorite va- rietals and to get a jumpstart on your shopping in a relaxed and pleasant atmosphere. "It's a good time to start thinking about gifts for friends, family mem- bers, co-workers and neighbors," Winant said. "It's also not too early to start gathering the essentials as you start planning your seasonal party." Entry into Wine'd Up for the Season is $45 per person in advance, and $60 per person at the door. That includes a full buffet dinner, "so guests can take their time enjoying a pleasant meal while perusing the wine selections," Winant said. Q&A MEET vuE'S  NEw TOp chEf W hat began as a hobby soon turned into a passion and has blossomed into a 20-year career for Executive Chef James Wallace, who took over the post at Vue Grille & Bar in late September. We caught up with the longtime gourmet to find out what he enjoys about being in the kitchen. what's the best thing about being a chef? Knowing we have sent peo- ple home full and happy. Best part of the new job so far? The F&B team is a terrific group of people! what's special about vue? Quality products and people producing the highest level of dining experience. what are your plans for the menu? Keep moving forward. greatest strength as a chef? Working with people at all levels. favorite dish to prepare? It depends on the day … I like them all. greatest strength in the kitchen? Helping the team suc- ceed. favorite go-to ingredient? Day boat scallops. No. 1 rule in the kitchen? Work clean, work safe. Best cooking tip you've ever re- ceived? "Fresh herbs." gETTINg wINE'D up! Annual event offers plenty of varietals to sample and savor << Wente Vineyards will be one of the wineries featured at Wine'd Up for the Season. BOOK  A TEE TIME

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