Show 179, July 9, 2016: Chef Cesar Gutierrez, Café Boulud, New York, ment’or BKB’s Young Chef Competition

Cesar GutierrezMent’or BKB Foundation Chef Founders, Daniel Boulud, Thomas Keller and Jerome Bocuse hosted the 2016 Young Chef Competition at the Institute of Culinary Education (ICE) in New York on June 8th to identify up-and-coming culinary leaders and provide them with the opportunity to work alongside Team USA 2017.

Cesar Gutierrez, Executive Sous Chef, Café Boulud, NY (and a C-CAP graduate) finished in Second Place. His assistant was Esther Ha also of Café Boulud. We’ll meet Chef Guitierrez.

The Young Chef competitors prepared one dish that featured one Veal Rack and Veal Sweetbreads and/or Veal Osso provided by Marcho Farms.

Chef Guitierrez will be going to Lyon, France in February of next year to stage with Team USA (Chef Mathew Peters (Per Se, NYC) and Commis Harrison Turone) competing in the Bocuse d’Or international culinary competition.

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Show 175, June 11, 2016: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino

Danian StanleyChef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. He’s responsible for creating the initial menu for the newest, full-service restaurant at Pechanga, the well-received Umi Sushi & Oyster Bar.

With his promotion Chef Stanley turned the sushi mat and chopsticks at Umi over to Kiyokuni Ikeda (ex-Morimoto.)

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Chef Stanley will also give us a hint about the two new full-service restaurants which will be part of the current, in-the-works expansion. One will be a poolside bar and grill adjacent to the new Las Vegas-style resort pool deck.

 

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Show 130, July 11, 2015: Chef Marlene Moore, Temptations Food Court, Pechanga Resort & Casino, Temecula

Marlene MooreChef Marlene Moore of the Temptations Food Court at Pechanga Resort & Casino is no stranger to the show. At the recent Pechanga Microbrew Festival and Chili Cookoff on June 6th she wowed the crowd with her creation and unseated two-time Chili Champ, Chef Damian Stanley the Executive Sous Chef at the Pechanga Resort.

A new chili champion has been crowned by the people at the annual Pechanga Microbrew Festival and Chili Cookoff at Pechanga Resort & Casino. Temptations Food Court chef, Marlene Moore, tantalized the sold-out crowd with her original creation of Temptation” Hearty Southern Style Chili. She edged out seven other Pechanga chefs’ chili varieties which included Texas style chili with a trio of meat, steak chili mac, and black bean chili con carne, with poblano rajas, crispy pork and shishito peppers.

Chef Marlene’s winning chili recipe is now posted on our Website. Go to the “Blog” file tab and then click on “Recipes.”

Southwest Syle Chili Recipe by Marlene Moore of Temptation Food Court at Pechanga Casino ResortWith 219 votes out of a total of 914 from Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley who had held the chili throne for two years.

Now in its seventh year, 1,695 people came to enjoy brews, chili and music at the 2015 Festival, making it the most well-attended to date. Proceeds from the event benefited Habitat for Humanity Inland Valley.

Chef Marlene joins us to stir the slow-simmering chili pot.

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

Danian StanleyChef 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.

Chef Damian will also preview the upcoming 2-day, Chocolate Decadence and Pechanga Wine Festival where fine chocolate and premium wines come together on February 27th and 28th.

Hundreds of wine varieties, sweet and savory chocolate confections, food samples from acclaimed Pechanga Resort & Casino Restaurants, live music, silent auction and helping out a good cause are all on the agenda for the two days of events inside the Pechanga Resort & Casino Grand Ballroom in Temecula, CA.

Chocolate Decadence on Friday, February 27th features more than 30 wine varietals that have been shown to masterfully partner with chocolate and other sweet desserts. The event runs from 7:00 p.m. to 10:00 p.m. and is $50 per guest.

The 7th annual Pechanga Wine Festival goes from 1:00 p.m. to 5:00 p.m. on Saturday, February 28th. Tickets for this unforgettable event are $65.00. Combo tickets for entry into both events are available for $100.00. Proceeds from both events benefit Habitat for Humanity Inland Valley.

Attendees on Saturday will get to partake in wine varietals from the Temecula Valley, Central California, Napa/Sonoma, the Pacific Northwest, as well as international winemaking regions. Pechanga Resort & Casino’s chefs will prepare delectable tastes for guests to savor with their favorite wines. Country/pop live music will be performed by singer Alaina Blair and her band.

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