Show 255, January 6, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Continues…

Duane Owen of Pechanga Casino and ResortLaunching on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza.

Pechanga Buffet guests can now satiate their fill of all you can enjoy, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 10PM on Thursdays, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. The adult price is $44.99 per guest.

Chef Duane forecasts cooking & putting out 300 to 400 lobsters every 45 minutes on Thursday evenings starting at 4:00 p.m. He vows to never run out.

Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

The Pechanga Buffet offers the hungry a wide-ranging and mouthwatering menu featuring over 250 fresh items and interactive action stations for custom-ordered pastas, sushi, seafood, BBQ and grilled meats, pizza and flatbreads, as well Asian food, Mexican and Latin specialties, and Italian and Mediterranean options.

Pechanga sources the lobsters from ecologically responsible purveyors in Maine. Their products are fully inspected and certified. Fisheries they work with use sustainable methods and practices. The lobsters coming to Pechanga are caught one day, refrigerated, packaged, and shipped live across the country where they land at LAX overnight. They are immediately put onto a delivery truck and brought to Pechanga in Temecula. Pechanga’s buffet chefs cook small batches at a time and remaining lobsters are put into tanks.



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