FOOD: Palm Desert Food & Wine 2025

The Palm Desert Food & Wine 2025 took place March 20-23, 2025 at the picturesque Gardens on El Paseo, attending the Palm Desert Food & Wine 2025 event presented by Agua Caliente Casinos.

On Saturday, March 22, Behind the Scenes took our cameras to the Grand Tastings feature delectable bites from various Coachella Valley restaurants, celebrity chef demonstrations, and Vinters, presenting unlimited samples of premium wine, beers, and spirits.

WATCH the BEHIND THE CURTAIN News Video:

Pictured: Chef Curtis Stone’s Stuffed Crêpes with Mascarpone and Suzette Sauce

Stuffed Crêpes with Mascarpone and Suzette Sauce and Citrus Martini

By Michelin-Starred Chef, Restaurateur, Author and Culinary Entrepreneur Chef Curtis Stone

Serves 6 (makes about 12 crêpes)

Make-Ahead: Crêpe batter can be made up to one day ahead, covered and refrigerated.

INGREDIENTS

1 c. all-purpose flour

1 1/4 c. whole milk

1/2 c. heavy cream

2 large eggs

4 tsp. sugar

2 T. unsalted butter

WHIPPED MASCARPONE:

8 oz. mascarpone cheese, chilled

1 c. heavy cream, chilled

2 oranges, zested (save oranges for juicing)

SUZETTE SAUCE:

1 c. fresh orange juice, from about 5 oranges

2/3 c. sugar

1/3 c. Grand Marnier, or other orange liqueur

8 T. (1 stick) unsalted butter, diced

1/2 tsp. kosher salt

6 oranges, peeled, segmented

METHOD

To Make Crêpes

1. In blender, combine flour, milk, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.
2. Heat an 8-inch sauté pan over medium-low heat. Melt 1 tsp. butter in pan.
3. Pour 3 T. batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crêpe are light brown.
4. Loosen edges gently with thin spatula and carefully turn crêpe over. Continue cooking 1 minute, or until bottom begins to brown in spots.
5. Transfer crêpe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming 12 crêpes in total. Clean pan.

Meanwhile, to make whipped mascarpone and suzette sauce:

1. In a medium bowl, using a whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.
2. In a large sauté pan over medium heat, bring juice, sugar, and liqueur to simmer, stirring until sugar is dissolved. Add butter one piece at a time, whisking until incorporated before adding more. Stir in salt and continue simmering 5 minutes, or until sauce thickens to syrup consistency. Stir orange slices into warm sauce. Keep sauce warm.

To assemble ans serve crepes:

1. Lay one crêpe flat on work surface and spread some whipped mascarpone over crêpe in a thin layer. Fold crêpe and place on platter. Repeat to assemble remaining crêpes.
2. Spoon warm suzette sauce over crêpes and serve immediately.

CITRUS MARTINI By Chef Curtis Stone

INGREDIENTS

2 oz. vodka

2 oz. fresh squeezed tangerine juice

1 oz. fresh squeezed lime juce

1 oz. Cointreau

1 oz. Yuzu Liqueur

METHOD:

1. Crack ice into serving glass and stir until chilled
2. In a cocktail strainer add ice
3. Pour over the vodka, tangerine juice, lime juice, Cointreau and Yuzu Liqueur
4. Shake 10-12 times
5. Strain into chilled martini glass
6. Garnish with lemon twist

Visit: PalmDesertFoodandWine.com