Beyond 10-foot-tall black gates in Palm Springs’ lush Indian Canyons neighborhood, hundreds of attendees of Palm Desert Food & Wine’s Celebrity Chef Reception left the real world behind and entered a star-studded culinary fantasyland for an evening of good food, drink, and design. Held at the Hal Lacy–built home of renowned interior designer Christopher Kennedy, the 2025 edition of the soirée was a total feast for the senses.
As they entered the 3,200-square-foot house, partygoers were met by chef Elizabeth Falkner and her partner, Heather Freyer, mixing up drinks behind the striking living space’s black marble bar. The Top Chef and Iron Chef America alum welcomed guests with a cocktail she calls “T’Maro Is Nearest,” made with T’Maro, their newly released spirit line made with dates from the Coachella Valley. Falkner used their date Eau de Vie and the date-sweetened T’Maro Amaro in the mix with Uncle Nearest overproofed whiskey, Yuzuco yuzu juice, and sour cherry juice finished with a splash of soda. “We added the whiskey,” she said between pouring, “just to give it a little extra kick.” With sumptuous layers of sweetness and smokiness, the unique cocktail was the perfect way to initiate a lively gathering of gourmands in the Coachella Valley.
Homeowners David Clark and interior designer Christopher Kennedy.
Across the property, which overlooks the 15th tee of Indian Canyons’ North Course, servers passed hors d’oeuvres crafted by several celebrity chefs in attendance, such as Gale Gand’s potato latkes decadently topped with goat cheese and caviar. “I think I might look forward to this event the most because we can just relax and mingle,” said the James Beard Award–winning pastry chef and host of the Food Network’s Sweet Dreams who has been participating in Palm Desert Food & Wine for over a decade.
Other celebrity chefs in attendance included Stephanie Boswell, Jamie Gwen, Afrim Pristine, Aarti Sequeira, Brooke Williamson, Zac Young, and Antonia Lofaso, whose steak tartare with crispy rice was among the most popular creations, according to the friendly servers. Another fave? Williamson’s plump arepas with caramelized onion, mozzarella, ham, and a salsa macha with such an addictive kick that many attendees were seen going back for seconds. A relaxed vibe reverberated throughout the reception on the eve of Saturday’s Grand Tastings at The Gardens at El Paseo.
The Oyster Cartel, a chic mobile cart manned by On the Mark owners Brix and Bubba Espejo, was also a hit. The umbrella-covered station drew a line for most of the evening. Bubba served jumbo Gulf shrimp and freshly shucked Ninigret Nectar oysters on ice alongside DIY condiments like horseradish, cocktail sauce, lemon juice, and mignonette. Meanwhile, Brix poured “cartinis,” a vodka-based, oyster-infused rendition of a martini in adorable itty-bitty glasses garnished with an olive. “We wanted something to pull the experience together,” Brix said, “and not just be your typical martini.”
Between bites, guests chatted, admired Kennedy’s immaculate décor, and posed for photos with the chefs. (Dressed in a golden knit polo, Young stood out in particular from the well-dressed crowd as he held court next to the lava stone fire pit.) A couple of bars — one in the backyard and another near the illuminated pool — dispensing wine and cocktails helped keep the mood jovial even as the sun began to set behind the San Jacinto Mountains, a beautiful conclusion to a trip down the gastronomic rabbit hole.
