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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.

February
05
2014

Miramonte’s Aphrodisiac Cooking Class: The Intersection of the Art of Love and the Art of Food

Posted by Laura Hunt Little  |  February 05, 2014

Cooking and seduction are arts that involve the hand, the heart and the head. Both thrive on passion.  What, then, could be better for Valentine’s Day than to prepare a romantic dinner laden with aphrodisiac ingredients for the one you love?

If you enjoy cooking but aren’t sure where to start on the challenge of preparing a tantalizing meal for your sweetheart, look no further. Miramonte Resort & Spa in Indian Wells, CA is offering a flirty, fun and instructional class taught by Diane Savahge Brown, author of “The Seduction Cookbook.” Just in time for Valentine’s Day, this class will take place at the resort on Saturday, February 8, 2014 from 3 to 5 pm.

 


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January
22
2014

When Life Hands You Lemons....

Posted by Adam Votaw  |  January 22, 2014

Here in Southern California the winter months bring an abundance of citrus fruit. It seems that lemons are everywhere. Since life is sending us lemons, we’re making lemon bars!

 


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November
06
2013

How to Make A Classic Mojito: Instructions, Ingredients and Video Demo

Posted by Laura Hunt Little  |  November 06, 2013

by Lisa Keating, Encino Mom TV

This recipe for a Classic Mojito comes to us courtesy of Award Winning Mixologist, Natasha Garcia. We caught up with Natasha on a recent sunny afternoon (108˚), outside of Palm Springs, California at the Miramonte Resort & Spa. This refreshing cocktail was the perfect pick for the paint peeling temperatures outside. You can easily make this beverage non-alcoholic by omitting the rum and increasing the amount of lime juice, simple syrup and club soda proportionately. The muddled mint and fresh lime juice make this drink a hit either way.

 


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October
23
2013

Fresh Grown Ingredients Featured in Miramonte Cuisine

Posted by Laura Hunt Little  |  October 23, 2013

Lisa Keating stayed at Miramonte Resort & Spa on her visit to Palm Springs and interviewed Chef Robert Nyerick about the ingredients grown on property that are used in recipes at the resort's Grove Artisan Kitchen.


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October
04
2013

The Study of Braising & Osso Buco

Posted by Robert Nyerick  |  October 04, 2013

Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting.

 

Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are also forms of braising.

 

Familiar braised dishes include pot roast, Swiss steak, chicken cacciatore, goulash, Carbonade Flamande, coq au vin, sauerbraten, beef bourguignon and Moroccan tajines, among others. Braising is also used extensively in the cuisines of Asia, particularly Chinese cuisine and Vietnamese cuisine, where soy sauce (or in Vietnam, soy sauce and fish sauce) is often the braising liquid.

 

Braising is a favorite method for me. It allows the Chef to add and enhance flavors through slow cooking. This method can be used for not only meat, but fish, vegetables, legumes and any other type of food that needs a longer cooking process.

 

Our Osso Buco, a favorite dish of guests at the Grove Artisan Kitchen, is prepared with a braising method. Enjoy!

 

 


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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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December
06
2012

FARM FACTOR: Black Lentil and Couscous Salad

Posted by Robert Nyerick  |  December 06, 2012

Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings.

Black beluga lentils are one of the smallest of the lentil family. They are shiny black in color and easy to cook. Black Beluga lentils make a beautiful garnish, also great in soups and salads. They look like caviar after cooking.

 

Black Belugas

 


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November
14
2012

FARM FACTOR: Cranberry Tea Bread

Posted by Robert Nyerick  |  November 14, 2012

How did the cranberry become such an important part of American holiday traditions? In North America, Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, wound medicine and dye. Cranberries were an important ingredient in pemmican, the pounded dried meat and fat food that would keep forever.  Calling the red berries Sassamanash, natives most likely introduced cranberries to starving English settlers in Massachusetts who then incorporated the berries into traditional Thanksgiving feasts. However, the first Thanksgiving feast most likely included only cranberries, not cranberry sauce. Although the berries were plentiful, the sugar required to make cranberry sauce was not. 

With plentiful complimentary ingredients available, try a different cranberry recipe this holiday season: Cranberry Tea Bread.

Cranberry Tea Bread

 


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November
14
2012

FARM FACTOR: Cranberry Tea Bread

Posted by Robert Nyerick  |  November 14, 2012

How did the cranberry become such an important part of American holiday traditions? In North America, Native Americans were the first to use cranberries as food. Native Americans used cranberries in a variety of foods, wound medicine and dye. Cranberries were an important ingredient in pemmican, the pounded dried meat and fat food that would keep forever.  Calling the red berries Sassamanash, natives most likely introduced cranberries to starving English settlers in Massachusetts who then incorporated the berries into traditional Thanksgiving feasts. However, the first Thanksgiving feast most likely included only cranberries, not cranberry sauce. Although the berries were plentiful, the sugar required to make cranberry sauce was not. 

With plentiful complimentary ingredients available, try a different cranberry recipe this holiday season: Cranberry Tea Bread.

Cranberry Tea Bread

 


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August
31
2012

Farm Factor: Wild Mushroom Risotto Recipe

Posted by Robert Nyerick, Executive Chef  |  August 31, 2012

Wild Mushroom Risotto is a signature item at The Grove Artisan Kitchen. The mere mention of this dish to those who are familiar invariably draws positive exclamations! In support of September’s Destination Dish ingredient, “mushroom,” I've shared my recipe.

 


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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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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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October
04
2011

Desert Luxury Resort, Miramonte, Offers Free Wellness Classes during October

Posted by Ashleigh Tripp  |  October 04, 2011

Miramonte Resort & Spa recently unveiled the inagurual October Wellness Inspired Month. Join us at our Palm Springs resort as we celebrate October as a month to focus on health and wellness. The Wellness Inspired program embraces healthy living by offering guests and locals complimentary classes and seminars on spa and beauty, healthy eating and emotional well being. Daily classes and activities are completely complimentary and we invite all to participate!


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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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May
03
2011

Grove Artisan Kitchen featured in The Desert Entertainer

Posted by Ashleigh Tripp  |  May 03, 2011

Last night, after a long and prodcutive day at our property, we decided to retire downstairs and try the summery Gazpacho at Grove Artistan Kitchen, after we read this article by Dale McKinney in The Desert Entertainer. All conflicts of interest aside, we were bowled over (pun intended) by the quality and flavor of the Gazpacho. One of the co-workers commented that she had never been a huge fan of Gazpacho, but this experience has changed her mind. Everyone at the table agreed!

We'd love to know how you feel about our Gazpacho or any of our other culinary delights. Visit us at Grove Artisan Kitchen, order it, and let us know your thoughts. Click here to visit our main page and check out our menus, and click here to make a reservation at Grove Artisan Kitchen through OpenTable.com.

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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