 |
 |
 |
Morgan's presents its Earth Dinner Menu, featuring the Vidalia Onion.
|
|
Morgan's Celebrates Earth Day
April 22, 2014
To celebrate Earth Day on Tuesday, April 22, Morgan's in the desert is proud to host an "Earth Dinner" promoting local, sustainable and organic ingredients. While Earth Day is a once-a-year event, Executive Chef Jimmy Schmidt is a year-round proponent of sustainably grown, palate-pleasing foods.
"It's about sourcing the best products, produced sustainably, fulfilling demand from a educated public who have a growing awareness of where their food comes from," Chef Jimmy says. "Who is the farmer? How have the animals or crops been grown, raised, fed and treated? These are common questions from my diners."
To answer these concerns, he searches for ingredients from eco-friendly suppliers to create the dishes served at Morgan's. The result is a farm-fresh, sustainably sourced menu that meets Chef Jimmy's standards.
So this Earth Day—or any day of the year—join us at Morgan's in the desert for hearty fare that supports healthy communities and helps preserve the health of the planet.
|
|
|
Starter
Shaved Al Fresco Vidalia Onion, Artichoke, Serrano Ham Stack
Layered with Mache, Parmigiano Reggiano & Sweet Peppers
Vidalia Confit & Smoked Paprika Oil Emulsion
2012 Ampelos Viognier, Santa Rita Hills
Main
Vidalia Seed Crusted Pastrami Cured JD Wagyu Beef Rib Eye Blade
Shroud of Caramel Roasted Vidalia Onion Hearts & Starts
Rye Crisp Fontinella Tart Foundation
2011 Neyers Mourvèdre, Rossi Ranch, Sonoma Valley
Dessert
Red Spiced Toasted Peanut Butter Pie
Peanut Flour Crust floating with Toasted Peanut Brûlée
$55 per person, exclusive of tax and gratuity. Wine pairing available for $19 per person
plus tax and gratuity, for two glasses of wine.
CLICK HERE TO BOOK WITH OPENTABLE
or CALL 760-564-7600
What’s New at Morgan's
SWANSON VINEYARDS WINEMAKER'S DINNER
Friday, May 2, 2014
Our next Winemaker's Dinner highlights a selection of wines from Swanson Vineyards of Napa Valley. Swanson produces wine of wonderful aromas, flavors and complexities, due in large part to the alluvial soil of its 100-acre vineyard. Chris Phelps, who will represent the vineyard at our dinner, joined the Swanson team in 2003 as their winemaker. Chris has contributed a fresh, cutting-edge perspective to all phases of winemaking with a style that can be summarized as minimalist, in respect of excellent grapes. You can taste the fruits of his labor, along with a special menu created by Chef Jimmy Schmidt, on Friday, May 2, at 6 p.m.
Upcoming Events
Morel Mushroom Festival Menu
April 28 - May 10
Artichoke & Soft-Shell Crab Festival Menu
|
|
| |
 |
© 2014 La Quinta Resort & Club
|
|
|
|
|
|
