Welcome Chef Sean O’Connell as our guest author for today’s post!
I wanted to take a moment to outline some of the exciting changes happening this fall at the resort as we continue to refine and expand our food and beverage offerings. Since my arrival seven months ago, I’ve enjoyed meeting and listening to hundreds of guests and locals alike, and we’ve set about making improvements based on the feedback we’ve received. What you’ll see starting this fall is a sophisticated approach to our menus and service, with the ultimate goal of being the Valley leader in innovative local cuisine.
Beginning October 1st, R Bar, that great intimate space tucked into the corner of the lobby, will be re-imagined as a gastro-pub with traditional speakeasy touches. Think “Boardwalk Empire” meets the 21st century with a Palm Springs twist. A relaxed, come as you are approach with seven craft style beers from local brewers and traditional cocktails such as a Moscow Mule in a copper cup, all combined with small plates of deliciously satisfying pub fare will offer an additional dining venue to complement our signature restaurant, bluEmber.
We’ve begun refining our adult pool concept as well, infusing a lively, outdoor entertainment series on weekends with a revamped approach to modern mixology, meaning fresher, healthier selections, including signature sangrias, frozen classics and much more. In early 2012 we will unveil a new adult pool bar bringing a contemporary feel to the space with revamped seating, refined pool bites and an elevated level of service and attention.
bluEmber will feature several changes as we look at how our offerings complement each other. An expanded outdoor patio space on both sides is planned as we combine the energy of our great live music into the vibrancy of the plaza. We’ll continue to focus on fresh, locally sourced products on our menu, coupled with new artisan beverage offerings.
The proposed rendering of the Sunrise Terrace/bluEmber Patio.
Stay tuned for an announcement on a series of unique wine and beer dinners, mixology classes and tastings, guest chefs, and much more. And of course, above all else, we understand that exceptional service is key and what we will ultimately be measured on.
Thank you for your continued support and we look forward to seeing you soon!
