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Fantasy Springs culinary team competes for sweet spot on dessert menu

10 October 2012

INDIO, California -- (PRESS RELEASE) -- From brioche layers with peanut butter, chocolate and jelly to Italian doughnuts filled with orange marmalade and chocolate, the dessert competition at Fantasy Springs Resort Casino was more mouth watering than fierce. This week dozens of chefs from the resort whipped up their best dessert to compete for a sweet spot on the menu at Bistro restaurant.

This is the second time the resort has held a little friendly inter-kitchen competition. In July chefs put their own creative spins on a traditional steakhouse staple, the Wedge Salad. These challenges, geared toward team building, are open to all culinary employees at the casino, from the Executive Sous Chef to line cooks in any of the eight restaurants.

This time, 18 employees submitted their desserts, which were judged on presentation and taste by members of the Cabazon Band of Mission Indians. First place went to Richard Montez, a cook in the main kitchen who made a Belgian waffle ice cream stack. Second place was awarded to the resort’s pastry chef Martin Rendon, who made a chocolate oasis cake with black currant syrup and almond tuile. Irma Morales, a prep cook from the main kitchen, took third place with her Choco Flan, smothered in fresh strawberries and chocolate caramel.

Because the top three desserts were all deliciously different, it was decided that all three will be added to the menu in both Bistro and POM restaurants.

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