January 27, 7:00 P.M. Dinner: A Preview of Palm Desert Food & Wine
January 27, 2024 07:00 PM
Featuring Chefs Angelo Sosa, Juan Morales, Michael Hung, Jeremy Loomis, and Chantal Thornton
25 11th Ave, New York, NY 10011, USA
Celebrated chefs from Palm Desert Food & Wine festival will be heading to New York City for what will surely be an epic evening. The dinner will be hosted by Top Chef alum Chef Angelo Sosa who will be joined by a team of the Coachella Valley’s most notable chefs—Chef Juan Morales (Aqua Caliente Hotel and Spa), Chef Michael Hung (Steve Hermann Hotels), Chef Jeremy Loomis (Trio Restaurant) and Pastry Chef Chantal Thornton (The Parker Palm Springs). Together they have designed a menu that includes everything from the sunny SoCal region’s local dates to its wines. In addition to a wonderful meal, all guests will receive a giftbag filled with goodies from Palm Desert Food & Wine.
Dining Table $150 | Internal Counter $165 | External Counter $120
Hors d’Oeuvre
Tri-Tip Kebab with Sesame Leaf, Pickled Onions, Serrano Chile, and Thai Basil
Ember-Roasted Purple Yam with Queso Sauce and 26-Month Aged Tepary Bean Mole Negro
Alaskan King Crab with Burnt Leek Aïoli and Miso Salsa Macha
MENU
Chef Angelo Sosa
Tuna Crudo with Chilled Coconut Broth, Smoked Chile Oil, Dill, and Jicama 
Contains fish and alliums
Bailly Lapierre Crémant de Bourgogne Brut Pinot Noir NV
Chef Michael Hung
Roasted Bone Marrow Tartine with Aspen Mills Black Rye, Coachella Valley Date Emulsion, Sunflower Seed Crunch, and Tsar Nicoulai Caviar
Contains gluten, fish, and dairy
Laetitia Ducroux Sancerre 2022
Chef Jeremy Loomis
Wild Boar Pappardelle> Coachella Valley Egg Pappardelle with Wild Board Ragu, Aziz Farms Swiss Chard, Canyon Creek Mushrooms, Aziz Farms Fermented Date Syrup, Parmigiano Reggiano Stravecchio, Italian White Truffle, and Extra Virgin Olive Oil
Contains gluten, dairy, and alliums
Bouchaine Estate Calera Clone Pinot Noir 2021
Chef Juan Morales
A5 Kobe Beef Tenderloin with Brown Beech Mushroom, Roasted Garlic–Balsamic Reduction, and Blistered Shishito Peppers
Contains alliums
Bella Union Cabernet Sauvignon 2021
Chef Chantal Thornton
Sticky Apple–Date Cake with California Citrus and Green Apple
Contains gluten and dairy
Graham’s 20 Year Old Tawny Port
About Angela Sosa:
A protege of Jean-Georges Vongerichten, acclaimed chef Angelo Sosa has worked with some of the industry's most renowned restaurateurs, including Alain Ducasse, Stephen Starr and Masaharu Morimoto, serving as a senior or consulting chef for diverse restaurants including Jean-Georges, Spice Market, Buddakan, and Morimoto NYC. In 2009, he opened his first restaurant Xie Xie, a fast-casual Asian concept, quickly earning StarChefs’ New York’s Rising Star award for “Best New Restaurant Concept.” In 2010, Angelo competed on season 7 of Bravo’s hit show, “Top Chef,” and later “Top Chef All-Stars.” Most recently, Angelo teamed up with seasoned restaurant developer Mark Stone to open two new projects at the luxury property JW Marriott Phoenix Desert Ridge Resort + Spa: Tía Carmen, an homage to his aunt that also celebrates the local landscape, farmers and community of the Southwest; and Kembara, inspired by Asia’s street food culture that reflects Angelo’s personal journey cooking, traveling and tasting through the broad continent.
About Juan Morales:
Chef Morales was fortunate to begin his culinary journey as a chef with the Patina Group, where he learned from well-known chefs Joachim Splichal and Octavio Becerra. Following Patina, he ventured to Las Vegas and Green Valley Ranch where he brought new and exciting flavors and food concepts such as Kobe beef and Japanese A5 to various restaurants. Chef Juan enjoys introducing new flavors and textures to entrees using only the freshest produce and proteins, and there’s no better place to do that than right here in California. He is looking forward to further establishing that concept at Agua Caliente.
About Michael Hung:
Chef Michael Hung began his culinary career in New York City, where he staged at acclaimed restaurants Daniel and Aquavit. Michael followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere. His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. In 2013, Michael left San Francisco for Los Angeles to open Faith & Flower, where under his leadership the restaurant was honored Best New Restaurant by Esquire magazine’s. In 2015, he opened Viviane in the Avalon Hotel in Beverly Hills, earning a superlative review from LA Times’s Jonathan Gold and other accolades. Chef Michael is currently the Executive Chef for Steve Hermann Hotels in Palm Springs where he oversees the kitchens for The Colony Palms Hotel and L’Horizon Resort and Spa.
About Jeremy Loomis:
A Michigan native, Jeremy moved to San Diego in 2011, where he has spent the past eleven years. He worked with Chef Brian Malarkey (Seersucker, Herb & Wood), at Top of The Market Seafood Restaurant, and then as a Corporate Chef for Fish Market Restaurants Inc. A transplant to the Coachella Valley in 2022, Jeremy’s cooking is focused on locality and seasonality to showcase the amazing array of high-quality ingredients gleaned from California’s great ranchers, farmers, and fishermen.
About Chantal Thornton:
After graduating from Le Cordon Bleu in Pasadena in 2005, Chantal interned at the two Michelin star Providence in Los Angeles. She worked her way up the ranks with stints at various hotels in southern California including the iconic Mission Inn in Riverside and Hotel del Coronado in San Diego. The Parker Palm Springs has been her home for years now, and she delights in the ability to personalize each guest's experience. With close to 20 years in the pastry kitchen, she has created cakes for celebrity weddings and A-list events, dessert spreads for books and magazine articles, and made many sweet dreams come true.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.