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Resort Blog

Welcome to the Miramonte Resort & Spa Blog. Our California resort provides you with a place to share your favorite Miramonte Resort memory or experience in Palm Desert. Read, post, share and become part of the community.

January
09
2014

Simply the Best Wines Featured at 90+ Rated Wine Diner

Posted by Laura Hunt Little  |  January 09, 2014

Miramonte Resort & Spa in Indian Wells presents the first 2014 event of “Le Serate di Vino,” an extraordinary wine series.  Guests will have their palates immersed in some of the world’s finest wines, complemented by the culinary specialties of Miramonte’s new Executive Chef, Adam Votaw.

On January 24th at 6:30 pm, the Palm Springs area dining event will be simply the best! Exceptional wines rated 90+ will be paired with the finest cuisine in this incredible, uncompromising five-course dinner.

Just two of the spectacular wines featured on the menu will be Antica Napa Valley 2011 Chardonnay and Stag’s Leap Wine Cellars 2010 Fay Cabernet Sauvignon.

 

 


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September
25
2013

Lift Your Spirits: Think pink to support cancer research

Posted by Laura Hunt Little  |  September 25, 2013

by Lynn Lieu, Desert Sun

 

In high school, breast cancer awareness was something I wholeheartedly supported, sporting the little pink ribbon and rattling off facts. But it wasn’t until I  met real-life survivors and sat by a friend while she struggled to deal with her mother’s cancer that I really began to understand that breast cancer awareness was more than percentages. And the strength that so many have displayed throughout the fight against an incurable disease was something made for the movies.

For breast cancer awareness month, Miramonte Resort and Spa will put on a “Think Pink” celebration  in partnership with the Desert Cancer Foundation. Starting Thursday, the Vineyard Lounge will offer cocktails including this refreshing mojito.

 


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May
29
2013

FARM FACTOR: Caponata

Posted by Robert Nyerick  |  May 29, 2013

Italians first encountered eggplant through trading with the Arabs about the 13th century and it became part of the agriculture of Sicily. The egg-shaped fruits were either purple, white, or yellow and were grown only for their appealing ornamental qualities. Eggplant made its way into culinary acceptance and is now incorporated into many Mediterranean dishes.

The Sicilian dish, Caponata, is an eggplant stew or relish that can be used in a variety of ways.  It makes a great vegetarian main dish, but it is usually served as a side dish, especially for fish. It is particularly good spread on crusty bread.

Caponata has that Sicilian affinity for “agrodolce” - sweet and sour.  It is made with vinegar and sugar.  It is a flavor explosion but can be made to suit your own particular tastes.  You can adjust the vinegar to your liking and the sugar to your taste.


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April
08
2013

Grilled Salmon Pot Au Feu

Posted by Robert Nyerick  |  April 08, 2013

Join us to celebrate the ingredients that allow us to create brilliant dishes to delight and inspire as the Grove Artisan Kitchen participates in Destination Hotels and Resorts “The Study of...” culinary series.

First up....Salmon!

“Salmon is one of the most versatile proteins to work with. It tastes delicious and it is very nutritious. It is also relatively easy to prepare and even finicky eaters enjoy it”, states Executive Chef Robert Nyerick. 

Try this easily-adjustable recipe at home for a dinner for two – or to please the whole family.

GRILLED SALMON POT AU FEU

 


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February
18
2013

FARM FACTOR: Micro Greens

Posted by Robert Nyerick, Chef  |  February 18, 2013

Micro-greens are often thought of as sprouts or shoots but in fact are an entirely individual crop of their own. Micro-greens are filament-thin, immature plants, grown for the smallest possible incarnation of salad greens, herbs, edible flowers, and leafy vegetables. Almost any seed can be grown as a micro-green, but there are some tried and true varieties that are more sought out for their unique color, shape and flavor at the micro size. Arugula, beet, chard, asian greens and specialty greens are commonly used.


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August
03
2012

Farm Factor: Peach Salsa Recipe

Posted by Robert Nyerick, Chef  |  August 03, 2012

This salsa is a great way to enjoy summer peaches. It is fresh and full of flavor and I recommend it served with grilled fish. It is also a great appetizer when served with warm tortilla chips.


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July
04
2012

Farm Factor: Roasted Jalapeno Corn Salsa Recipe

Posted by Robert Nyerick  |  July 04, 2012

Looking to spice up your side dish? This corn recipe is well-suited to accompany the bold flavors of barbecue. We incorporate parsley and cilantro that is grown here at the resort and serve it with specials for lunch and dinner.  Personally, I like this dish because the roasted flavor is more complex and stands up to grilled foods. Roasting the jalapeno adds flavor and makes the heat less harsh. It’s much more than just a mixed cold-style salsa.


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May
07
2012

Farm Factor: Raspberries for Mom

Posted by Robert Nyerick  |  May 07, 2012

Mom has probably seen you “blow raspberries,” but we’re not talking about that kind. We’re talking about berries that are a fantastic ingredient that you can serve up in a tasty Mother’s Day meal.

Wonderfully delicious and rich red colored raspberry among the most popular berries grown all over the world. They are rich source of many health promoting plant-derived nutrients, minerals, and vitamins that are essential for optimum health.

Raspberries can be incorporated into breakfast, lunch, dinner or dessert. A simple way to serve up a Mother’s Day treat is to make Mom to breakfast in bed with a healthy twist: yogurt and raspberries! If you’re more ambitious, a fresh berry compote served over pancakes is wonderful.

Any time of day is perfect for a smoothie. Try raspberry and peach! It is refreshing and delicious – and very easy to make. Do you want to really impress Mom? A raspberry cobbler as a dessert will be a real hit.

Happy Mother’s Day!


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March
29
2012

Farm Factor: Blood Orange - a Favorite Ingredient

Posted by Robert Nyerick  |  March 29, 2012

Blood orange is a favorite ingredient for Mimosa, citrus dressing, beurre blanc sauce for fish, sorbet, marinates and juice drinks. The color and flavor profile are good for everything from a beverage to salad to marinate, sauce and dessert.

There are many health benefits of blood oranges. Like all citrus, they are an excellent source of vitamin C and dietary fiber. Additionally, the red pigment from blood oranges is called anthocyanin and is an antioxidant. It contains more antioxidants than other oranges.


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February
03
2012

What Are Tapas?

Posted by Laura Hunt Little  |  February 03, 2012

Tapas Thursday at Miramonte Resort & Spa has all the ingredients of a perfect evening. Start with a gorgeous mountainside view and a comfortable lounge, add Latin guitar music, Sangria and great drink prices and top it off with tapas to make it a night to remember.  

If you’ve guessed by now that tapas are some kind of food, you’re right. Tapas are a wide variety of appetizers that originated in Spanish cuisine. They can be served cold or hot.

According to one legend, the tradition of tapas began when King Alfonso X of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa."

Tapas have evolved through Spanish history, incorporating ingredients and influences from many different cultures and countries. They have become their own sophisticated cuisine.


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January
01
2012

Roasted Duck Breast, Poached White Asparagus and Kumquat Salad

Posted by Robert Nyerick, Executive Chef  |  January 01, 2012

 

When I was in Hong Kong during Chinese New Year I was exposed to Kumquats. The way they were given out and cared for in their use set an impression on me to this day. Whenever is see the Kumquat trees beginning to ripen here on property, it is a sign of the coming holiday season. My Destination Dish for the month of January is a Roasted Duck Breast, Poached White Asparagus and Kumquat Salad. Create this dish at home using the below recipe or visit The Grove Artisan Kitchen at Miramonte Resort & Spa in Palm Springs.


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November
09
2011

Palm Springs Executive Chef, Robert Nyerick, Stirs Up Support For Great Cause

Posted by Ashleigh Tripp  |  November 09, 2011

Grove Artisan Kitchen & Miramonte Resort & Spa are pleased to host this year's Chef's Auction. This fundraising event benefits the Pendleton Foundation, which supports Coachella Valley families who are dealing with cancers of all kinds. Read more below for information on how you can help, and some of the great prizes you can win!


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August
11
2011

Thursday Nights are Tapas Nights at Miramonte Resort & Spa in Palm Springs

Posted by Ashleigh Tripp  |  August 11, 2011

Tonight is Thursday Tapas. Thirsty and hot? Come check out our new lounge furniture, and grab a bite and a glass. Thursday Tapas Night is the time to do it! We’ll be featuring live guitar music, Sangria for $5, and an extensive Tapas menu for only $6 a plate. We hope to see you there!

Here's a link to our Tapas menu. Yum, don't those Lobester Quesadillas sound good!

August
08
2011

Palm Springs Luxury Resort Chef Cools Down the Kitchen with a No-Heat Summer Dish

Posted by Ashleigh Tripp  |  August 08, 2011

We are SO. HOT. And we should be. C’mon, we live in the desert here at Miramonte Resort and Spa. Summer temps rise and all we want to do is grab a water bottle and crank the A/C.

Today Chef Robert had an idea. Why don’t we feature a dish that is simple, full of flavor, light, and doesn't require the use of an oven?! We thought (and we often think) he had a brilliant suggestion. We can’t wait to run by the market on our way home tonight, and after a quick bit of chopping and stirring…viola. Dinner will be served.

For the Ahi Tuna Tartar Salad recipe and method, see below.


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June
08
2011

Palm Springs Chef, Robert Nyerick, helps you create a memorable Father's Day for Dad from an original Miramonte recipe

Posted by Ashleigh Tripp  |  June 08, 2011

Miramonte's Executive Chef, Robert Nyerick, has been busy in the Grove Artisan Kitchen developing a simple and easy recipe for you to re-create in your kitchen at home for Father's Day.


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May
10
2011

Miramonte to host 4th Annual Slow Food Desert Cities Fundraiser for local schools

Posted by Ashleigh Tripp  |  May 10, 2011

If you're local and would like to support a great cause this Sunday, May 15, please visit Miramonte Resort & Spa for the 4th Annual Slow Food Desert Cities "Farm to Table" fundraiser to build community school gardens. For more information, or to purchase tickets, please read more below.


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August
17
2010

Dreams of Poolside Cocktails, Spa & Romance Come True

Posted by Kristin Yantis  |  August 17, 2010

"My dreams of poolside cocktails, spa indulgence and romantic fine dining all came true during my latest visit to Miramonte Resort & Spa."  A great compliment after a memorable visit by DiscoverSD.com reporter Michelle Guerin who recently visited the resort for a romantic getaway.


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July
12
2010

Cooking in Palm Springs~ Pan Seared Jumbo Scallops

Posted by Nicole Wesner  |  July 12, 2010

Watch Chef Robert Nyerick prepare one of his favorite dishes, Pan Seared Scallops. Pair this with a bottle of your favorite Sauvignon Blanc and it’s a perfect light summer meal!

 

Ingredients

  • 4 Jumbo Sea Scallops
  • Organic Spring Mix (Frisée, Radicchio, Escarole, Endive)
  • Oven Tomatoes
  • Baby Artichokes
  • Saffron Essence
  • 1 pinch kosher salt and pepper to taste
  • 2 tablespoon olive oil

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add the sea scallops, and cook without moving the scallops for 1 minute.
  2. Meanwhile, place salad mix, oven tomatoes, and baby artichokes on a plate.
  3. Sprinkle pepper and salt onto the scallops, and continue cooking another minute until the scallops have browned on one side. Flip the scallops over, add more salt and pepper, and continue cooking until the scallops have browned on the other side, 1 to 2 minutes.
  4. Place scallops in a preheated oven for about a minute.
  5. Remove from oven and place on top of salad and pour saffron essence over the top and serve.


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