Posted inFeatures & Profiles Culture and Cuisine: Persimmon Bistro and Wine Bar Reopens With a New Pizza Oven and a Renewed Focus on Freshness by Andrew Smith November 18th, 2020December 16th, 2020
Posted inFeatures & Profiles End of an Era: Remembering the Legendary Lord Fletcher’s—a Favorite of Frank Sinatra, and a Classic Prime Rib Destination by Andrew Smith September 17th, 2020December 16th, 2020
Posted inFeatures & Profiles The Pandemic Pivot: Chef Andie Hubka Rethinks Her Four Food Concepts in Indio and La Quinta—and Even Starts a New ‘Shadow’ Restaurant by Andrew Smith August 19th, 2020December 16th, 2020
Posted inFeatures & Profiles Great Plates Indeed: More Than 1,000 Local Seniors Are Receiving Three Meals Each Day, From 28 Restaurants, Thanks to the Great Plates Delivered Program by Charles Drabkin July 10th, 2020December 16th, 2020
Posted inFeatures & Profiles Pandemic Stories: One Dish at a Time—How Three Coachella Valley Restaurateurs Are Coping With the COVID-19 Crisis by Kevin Allman April 27th, 2020December 16th, 2020
Posted inFeatures & Profiles Rot Not: Minimize Food Waste—and Maximize Deliciousness—by Making Stock, Pickles or Sauerkraut Before Veggies Go Bad by Kevin Carlow April 15th, 2020December 16th, 2020
Posted inFeatures & Profiles Medical Care Via Wine: The WineLover’s Auction Supports Coachella Valley Volunteers in Medicine by Dwight Hendricks January 10th, 2019December 16th, 2020
Posted inFeatures & Profiles Flash in the Pan: A Million Little Fibers—Reasons Why You Should Eat Kale, That Most-Hated Vegetable by Ari LeVaux August 2nd, 2018December 16th, 2020
Posted inFeatures & Profiles The Bean Boss: Cliff Young Shares His Passion for the Perfect Roast Via His Coachella Valley Coffee Co. by Jimmy Boegle June 13th, 2018December 16th, 2020
Posted inFeatures & Profiles Elevating a Classic: Jennifer Town, the New Executive Chef at Melvyn’s, Says She’s Keeping the Restaurant Old-School—but Better by Jimmy Boegle September 25th, 2017December 16th, 2020
