Executive Chef Jimmy Schmidt talks about Morgan's in the desert's most recent Food Festival Menu, infusing Meyer Lemons. Watch to learn more about the incredible dishes featured in this menu, and click here to read his bio.
Morgan's in the desert incorporates the freshest ingredients found on the planet. Morgan’s uses Ultra Prime Angus beef from Nebraska, grazed on micronutrient-rich grasses and dry-aged for four weeks. This tenderly delivers incredibly rich beef flavor.
Morgan's in the desert
Walter H. Morgan understood that the heart of hacienda-style hospitality is the opportunity to gather for an exceptional, freshly prepared meal. That’s why he took special care to create an ambiance of comfort in his original dining room. That same spirit has been captured at Morgan’s in the desert.
Three-time James Beard award-winning chef and pioneer of the farm-to-table movement, Jimmy Schmidt draws inspiration from the bounty of the Coachella Valley to produce contemporary American cuisine. Using traditional cooking methods, Chef Schmidt has created a menu of bold-flavored, straightforward dishes, highlighting the finest local ingredients, grown and raised responsibly. Morgan's in the desert incorporates the freshest ingredients from the rich bounty of the Coachella and surrounding valleys. (Click here to read Chef Jimmy Schmidt's full bio.)
Morgan's in the desert is open for dinner seven days a week from 5:30 – 10 p.m. The bar is open Sunday through Thursday from 5 – 11 p.m., Friday and Saturday 5 p.m. to 12 a.m.
Enjoy live music at Morgan's with pianist and singer Ron Pass every Sunday, Wednesday and Thursday from 7 to 11 p.m.; and Friday & Saturday from 7:30 to 11:30 p.m.
2014 Winemaker's Dinner Series
Ampelos Cellars with Peter and Rebecca Work
Friday, March 14
6 - 10 p.m.
In 1999, Peter and Rebecca Work purchased 82 acres in what would later become the Santa Rita Hills appellation, and named it “Ampelos,” which is the Greek word for vine. Ampelos Cellars’ mission is to present the essence of each varietal in its purest form. Their winemaking processes are low-intervention, which means no added yeast, no artificial tannins, no artificial malolactic bacteria, and no added color. Every sip evokes cool ocean breezes and sunny afternoons marveling at the beauty of the rolling Sta. Rita Hills. Ampelos is Chef Jimmy Schmidt’s favorite vineyard in this area. The wines have become more refined with rich deep fruit and an incredible balance perfect for creatively pairing with food. Join Rebecca and Peter to explore these New World Classic varietals at their best! More information»
RSVP to (760) 564-7600 or online.
Justin Vineyards & Winery with Justin Baldwin
Friday, April 4
Swanson Vineyards with Shelly Eichner
Friday, May 2
Special Festival Menus
Blue Mussel Festival
March 3 to 16
Harvested from the icy, mystic waters of Puget Sound, the Blue Mussels featured on this Festival Menu are at their rich flavor peak during the frigid winter temperatures. Their black to navy-blue shells yield inner meat ranging from a deep amber (females) to white (males). Mussels are great with crisp white wines and Pilsner Beer. Full menu and details»
Smoked Salmon Festival March 17 to March 30
Asparagus Festival April 1 to April 13
Vidalia Onion Festival April 14 to April 27
Special Events at Morgan's in the desert
To host your group or special occasion, please contact Michele Frechette at (760) 777-5821 or email@example.com
AWARDS & ACCOLADES
Best Al Fresco Dining, FSR Magazine
Wine Spectator Award of Excellence
Best Restaurant with Private Dining, Readers’ Choice Award, Southern California Meetings + Events