FORE Magazine

Top Menu

  • About Me
  • Contact Us
  • Home

Main Menu

  • Current Issue
  • Profiles
  • Sustainability
  • Travel
  • 19th Hole
  • Classic Course
  • FORE Her
  • More
    • Know the Rules
    • Handicap Hints
    • SCGA Junior
    • Where Are They Now?
    • News
    • Public Affairs
  • scga.org
Sign in / Join

Login

Welcome! Login in to your account
Lost your password?

Lost Password

Back to login

logo

FORE Magazine

  • Current Issue
  • Profiles
  • Sustainability
  • Travel
  • 19th Hole
  • Classic Course
  • FORE Her
  • More
    • Know the Rules
    • Handicap Hints
    • SCGA Junior
    • Where Are They Now?
    • News
    • Public Affairs
  • scga.org
19th Hole
Home›19th Hole›Heck of a VUE: Culinary Excitement at Indian Wells Golf Resort

Heck of a VUE: Culinary Excitement at Indian Wells Golf Resort

By Judd Spicer
July 1, 2014
4609
0
Share:
Indian Wells VUE

At Indian Wells Golf Resort, innovation and renovation are the name of the game. Over the past several years, the two courses have been rebuilt into powerhouse experiences, an impressive new clubhouse was built, and now the new VUE Grill & Bar restaurant has become the “it” destination for visitors and Coachella Valley residents with its creative menu, come-hither promotions and effervescent ambience.

First opened as the IW Club in 2008, a recent multi-million dollar makeover includes a new outdoor pavilion, updated patio (with retractable awning) and a menu that combines favorite foods with seasonal influences. “It was time for a change,” says Executive Chef Cale Falk. “This place was pretty old school with the cuisine and décor. Our new concept reflects current trends and seasonal changes. And we’re keeping it fun, interesting and artistic with flavors and pairings of food. We’re just keeping it really fresh.”

That freshness can be found across an expansive lounge, casual dining room and sushi bar, all of which contributes to a more informal, gastropub atmosphere that extends across the menus.

For imbibers: Conclude your round or precede a meal with a host of craft cocktails and regional beer selections. Those playing from the red tees will especially enjoy the Tiki-style rum and fruit juice Painkiller cocktail, while the brew selection is highlighted by a refreshing Blonde Ale and potent (9.0% ABV) 111 Pale Ale from nearby La Quinta Brewing Company. A six-page wine list highlights a verdant selection of California cabs and an exceptional whiskey menu offers nearly 100 choices of aged affection.

On the lunch and lounge menus, Falk presents 19th hole standards with player appease in his purview. “When I write my menus, I always keep the golfers in mind,” he says.

VUE SushiVUE SteakVUE Fish DinnerVUE Dining RoomVUE cocktails

Examples include Fried Mary’s Chicken & Doughnuts or Bacon Mac n Cheese (with lobster option) and five-cheese sauce made in-house. For a standard gone artisan, don’t miss the killer BLT-A which excels with Niman Ranch bacon.

Complimenting Falk’s creativity is the sushi bar, open Tuesdays – Saturdays from 3 p.m. – 9 p.m. Akin to the executive chef’s elevated conventions, veteran sushi chef Akio Naito couples a menu of rolls with inventive options such as the Buehler’s Day Off with spicy tuna in crushed Cool Ranch Doritos and the new Rasta Roll, topped with ahi, mango and avocado. A thorough sake menu is furnished and all-you-can-eat sushi is offered for $25, with choice of any one roll at a time and yellowtail, salmon and tuna nigiri.

Mirroring the restaurant reshape, Falk’s farm-to-table philosophy can now be found across the platings. An impressive abundance of local and California-sourced ingredients are dotted throughout in accord with the menu’s seasonal changes. “That’s what keeps it fun for me,” Falk says. “That’s why I’m a chef; to be able to create.”

Meats are selectively culled from choice California providers such as Brandt Farms, California Kurobuta Pork, Jidori Chicken and Mary’s Free Range Chicken. The agricultural plentitude of the Coachella Valley is also well represented with fruits and vegetables ranging from grapefruit, peppers, cauliflower, kale and the valley’s world-renowned Medjool dates.

On the small plates menu for both lunch and dinner, the dates excel as a perfect starter. One appetizer that Cale points to specifically is the Medjool date stuffed with goat cheese, pine nuts, golden raisins a little honey and wrapped with Serrano ham.

For entrées, both the U10 Diver Scallops and Scottish Salmon come highly-recommended and pair perfectly with a glass of Sauvignon Blanc. Additionally, the carnivorous will enjoy a filet (with parmesan creamed spinach and roasted garlic) matched with a Napa Cabernet.

For the new summer menu, Falk foresees lighter fare to assuage the desert heat while keeping his own inventive juices aflame. Summer diners can anticipate such dishes as Baby Squid Stuffed with Chorizo & Crab, Ricotta Gnocchi with Red Beet Borscht as a vegetarian option and a Kurobuta Pork Chop with marinated mushrooms, roasted parsnip and a chipotle glaze.

“The seasonal changes are keeping it fresh and keeping me on my toes,” Falk says.

At VUE Grill & Bar, it’s in diners’ best interest to watch him dance.

Previous Article

Poppy Hills Redux: A complete redesign by ...

Next Article

Helping Handles: Get a Grip on Your ...

0
Shares
  • 0
  • +
  • 0
  • 0
  • 0
  • 0

Judd Spicer

Judd Spicer is an award-winning writer, radio host, columnist for The Desert Sun newspaper and an Associate Member of the Golf Writers Association of America.  A Minnesota native, he relocated to the Palm Springs region in 2011 to pursue his Champions Tour dream.  Sporting wayward accuracy off the tee, Judd refers to his 56-degree as his magic wand.  Visit www.juddspicer.com and @JuddSpicer for more.

Related articles More from author

  • 19th HoleFall 2016

    Tri-Tip Terrific: Grab a Meal at the Sandpiper Grill, Where Steak and Views Highlight the Experience

    October 24, 2016
    By Julia Pine
  • Pelican Grill Terrace by Day
    19th Hole

    Take It All In at Pelican Grill

    January 1, 2015
    By Julia Pine
  • 19th HoleSummer 2019

    Lively Luxury at Pelican Grill

    July 25, 2019
    By Scott Kramer
  • 19th HoleSpring 2019

    Ernie’s at PGA WEST: In With The In Crowd

    April 26, 2019
    By Matt McKay
  • 19th Hole
    19th HoleSummer 2015

    Tapping in to Tasty: New Craft Brew Focus Leads the Way at St. Mark Executive Golf Course

    July 1, 2015
    By Julia Pine
  • 19th HoleSummer 2021

    Desert Delight at Desert Willow

    July 22, 2021
    By Ken Van Vechten

Leave a reply Cancel reply

Recent Posts

  • FeaturedProfilesWinter 2023

    Unbreakable Spirit: The Amazing Journey of Tracy Drake

  • FeaturedProfilesWinter 2023

    A Modern Throwback: Cole Young Calls his Own Shots

  • FeaturedPublic AffairsWinter 2023

    Grass by Design: Pure Research Yields New Strains of Drought-Tolerant Grass

  • 19th HoleFeaturedWinter 2023

    Best Ball Bar & Grill: Woodley Lakes GC Gets a Big Culinary Upgrade

  • Classic CourseFeaturedWinter 2023

    A Return to SoCal: The U.S. Open at LACC is the Start of Something Big

FOLLOW US

Facebook 0Fans
Twitter 0Followers
Instagram 0Followers
Youtube 0Subscriber
  • Recent

  • Popular

  • Comments

  • Changing of the Guard: New Galleri Classic Set to Debut in the Desert

    By Judd Spicer
    February 7, 2023
  • New Year’s Daze: Looking Forward and Looking Back at your Handicap

    By Kevin O'Connor
    February 7, 2023
  • Grass by Design: Pure Research Yields New Strains of Drought-Tolerant Grass

    By Craig Kessler
    February 7, 2023
  • Best Ball Bar & Grill: Woodley Lakes GC Gets a Big Culinary Upgrade

    By David Weiss
    February 7, 2023
  • Making a Future in Golf a Reality: Skylar Graham and the Pathways Internship

    By Ken Van Vechten
    February 7, 2023
  • The Diva Golfer

    By Azucena Maldonado
    January 31, 2017
  • The USGA’s Major Proposed Changes to the Rules of Golf

    By admin
    December 14, 2017
  • Stand By Me: Temecula Native Joe Skovron On Life As Rickie Fowler’s Caddie

    By Jonathan Coe
    October 26, 2016
  • Watching the Tiger Watchers

    By Andy Brumer
    February 20, 2018
  • Remembering Jim Murray: Best of the Best

    By Bill Dwyre
    February 14, 2017
  • Julie
    on
    November 13, 2022

    The Single Life: The Simple Pleasures of Being “That Guy”

    Thanks for this. I ...
  • free proxy list
    on
    December 5, 2018

    Top 4 College Golf Names You Need To Know

    Hello,I log on to ...
  • Adela C. Garcia
    on
    November 17, 2018

    Revolutionizing the “Ladies Club”

    Azucena Maldonado is a ...
  • Rose Sauceda
    on
    November 15, 2018

    Revolutionizing the “Ladies Club”

    Congratulations my lovely Amiga ...
  • Judy Carls
    on
    November 15, 2018

    The Gilded One: Eldorado CC

    Excellent magazine..thank you Judy Carls LPGA ...

RECENT COMMENTS

  • Julie on The Single Life: The Simple Pleasures of Being “That Guy”
  • free proxy list on Top 4 College Golf Names You Need To Know
  • Adela C. Garcia on Revolutionizing the “Ladies Club”
  • Rose Sauceda on Revolutionizing the “Ladies Club”
  • Judy Carls on The Gilded One: Eldorado CC
© 2016 FORE Magazine About Us | Contact Us | Advertise