Show 110, February 14, 2015: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Continues…

Umi Sushi and Oyster Bar at Pechanga Resort and CasinoChef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings.

Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. which launched after Thanksgiving in 2013. Umi means “sea” in Japanese. Sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and lots more are on the varied menu at Umi Sushi and Oyster Bar.

Three highly skilled Japanese sushi chefs (actually from Japan) are part of the culinary team. It’s an interactive and highly entertaining experience with the sushi chefs if you dine at the sushi bar.

There is a hint of the South on the menu, too. Look for gumbo and jambalaya. The specialty bouillabaisse has clams, fish, shrimp, scallop, and mussels in the hearty seafood broth.

A standout dish is the Bone Marrow Lobster with pear, tatsoi salad, celery root skordalia and black truffle vinaigrette.

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