“This is my favorite dining room in California,” Curtis Stone revealed to the crowd gathered inside the moody Mister Parker’s restaurant for an exclusive dinner prepared by the affable Australian chef. “I absolutely love it in here. It’s got such a beautiful energy.” Surrounded by ornate mirrors and eclectic artwork, creating an air of sophisticated, slightly rebellious indulgence, the evocative space proved to be the perfect setting for his Palm Desert Food & Wine event: An Intimate Evening With Curtis Stone.
This ticketed multicourse extravaganza at the Parker Palm Springs resort offered gourmands a chance to experience the Michelin-starred chef’s culinary artistry firsthand, accompanied by fine wines and conversation. Throughout the evening, Stone charismatically engaged with attendees, sharing insights into his culinary philosophy and the inspiration behind his menu, which he described as a love letter to California’s vibrant flavors.
The dinner commenced with a Champagne reception featuring flutes of Louis Roederer Collection 245 passed in the lobby of the Jonathan Adler–designed property. As well-dressed guests mingled, a palpable sense of anticipation filled the air, heightened by the allure of Stone’s celebrated farm-to-table ethos. Clad in a tan apron adorned with the logo of his L.A. restaurant Gwen, Stone welcomed guests with a bright smile, making small talk and posing for photos. “I love the Parker,” he said at one point. “This is my home when I visit Palm Springs.” The effervescence set the tone for the gastronomic adventure that awaited.
After guests took their seats for Stone’s formal welcome, the first course arrived: a zippy Pacific hamachi crudo with aguachile, cilantro oil, cucumber, radish sprouts, and a “secret ingredient” from Stone’s native Australia — finger limes. “When you eat it, they pop like caviar,” he explained, his eyes gleaming with the thrill of discovery. An accompanying 2023 sauvignon blanc from Napa Valley’s ZD Wines, a family-owned venture whose founders have roots in aerospace engineering, provided a crisp, elegant counterpoint to the delightful exploration of flavor and texture.
The main course was a study in beef as diners savored dual cuts: New York strip steak topped with a green peppercorn sauce alongside a slow-cooked beef rib croquette accompanied by citrus-braised endive and smoked artichoke purée. Stone said he sourced the beef from Creekstone Farms and aged the steak just over 30 days at Gwen’s butcher shop, an example of the care and craftsmanship he gives to each element. (As a vegetarian alternative, Stone made a sumptuous spring vegetable risotto with Parmesan espuma and vegetable chips.)
Adding another layer of intrigue to the evening’s gastronomic narrative, the main course was paired with a 2022 Bouchaine Estate Selection Calera Clone Pinot Noir. The wine’s delicate floral notes provided an aromatic lift to the savoriness of the dish, preventing diners’ palates from becoming overwhelmed by the intensity of the meat. Scott Stowe of Bouchaine Vineyards explained that the wine was crafted from the famed calera pinot noir clone developed by the late Josh Jensen, a visionary vintner who pioneered the search for and utilization of limestone-rich terroir in California to elevate the landscape of American pinot noir.
The menu ended with the dazzling New Way Creme Brûlée, a reimagined classic from Stone’s executive pastry chef, Mitzi Reyes, who detailed the process of caramelizing sugar directly into the custard and crafting a lime namelaka — a velvety, slightly firm style of ganache. The dish was topped with a sugar leaf to provide spoon-equipped diners with a satisfying creme brûlée crack.
Curtis Stone and guests.
Reyes’ dessert paired with T’Marrakech Moroccan Macha Carajillo, a concoction by chef Elizabeth Falkner that relied on her date-sweetened T’Maro suite of spirits. “It tastes very much like a trip around California,” Falkner described of the drink, inspired by the popularity of the espresso martini and crafted with the amaro and cacao nib liqueur from T’Maro as well as coffee, oat milk, date-infused simple syrup, and hints of cinnamon and orange blossom.
In addition to quality time with Stone and insight into his menu, attendees received a signed copy of his cookbook Good Food, Good Life: 30 Simple Recipes You’ll Love to Make and Eat. As the night drew to a close, and Stone wished a fond farewell to those gathered, it was evident that this Intimate Evening With Curtis Stone was more than simply a meal. The two-hour experience was a celebration of the bounty of California, a testament to the culinary artistry of Stone his colleagues, and a reminder of the power of food to create lasting memories.
Stone’s executive pastry chef, Mitzi Reyes.
Hamachi crudo.
New York strip steak.
New Way Creme Brûlée, prepared by Reyes.
