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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