Show 124, May 30, 2015: Pechanga Resort & Casino’s Executive Sous Chef, Damian Stanley

Danian StanleyWe’re previewing the 7th Annual Pechanga Microbrew Festival and Chili Cookoff.

On June 6th microbreweries, craft beer makers and brew pubs from throughout Southern California and beyond will descend on Pechanga Resort & Casino in Temecula for the 7th Annual Pechanga Microbrew Festival and Chili Cookoff from 1 to 5:00 p.m. in the Pechanga Grand Ballroom.

Microbrew Festival tickets are $50.00. Guests receive a two ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30.00. Both ticket levels let attendees taste all chili and other gourmet food samples, take in live music by two bands including iconic bassist Lee Rocker of The Stray Cats, and an extensive silent auction. Guests must be 21 or older to attend. For tickets or more information, visit www.Pechanga.com or call 877.711.2946.

In addition to the craft beer samples the talented Pechanga chefs are preparing eight varieties of their crowd-pleasing, house-made chili for all the guests to enjoy. The chefs are all competing for the coveted fan favorite award.

Damian Stanley the Executive Sous Chef at the Pechanga Resort & Casino is our guest providing all the tasty and thirst-satisfying details.

He’ll also talk about his own signature recipe for Black Bean Chili con Carne, Poblano Rajas with crispy pork and Shishito peppers. He’s the esteemed defending Pechanga Chili Cookoff champ.

Chef Damien has graciously shared his award-winning chili recipe with us. It’s posted on the SoCal Restaurant Show’s website.

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