Dining Under the Misters: Palm Springs Restaurant Week, May 31st- June 9th, 2019

Now in its 13th year, the upcoming Greater Palm Springs Area Restaurant Week shines a sunny spotlight on the delicacies of over 100 participating restaurants as it celebrates the Coachella Valley food scene.   This year’s theme, “’TREAT’ your heart out” brings out the best in foodie finds to indulge, without breaking the bank.  Participating eateries are offering a valued selection included in a 3 Course prix fixe menu for $29 (a $45 value). Don’t miss this opportunity to feast, and feel good too, by making a reservation to give back to our community.

According to the Greater Palm Springs Convention & Visitors Bureau (CVB), the organization is Restaurant Week’s producing partner in collaboration with Sysco ™

and Agua Caliente Casinos.  For every reservation booked via the dineGPS.com website, $1 will be donated to the FIND Food Bank, The Desert’s Regional Food Bank.   FIND Food Bank assists approximately 85,000 Coachella Valley individuals each month. A $1 donation will provide 7 meals.

Our Koolfog “Taste Team” thinks you need to “TREAT” yourself at this year’s GPSA Restaurant Week, with an immersive sensory extravaganza at TRIO Restaurant.  Visit TRIO to indulge in a unique experience that delights with aromas from the kitchen, visually stimulating and colorful décor, lively conversation, and amazing flavors designed to satiate.  TRIO is a desert hot spot known for its welcoming atmosphere and top-notch hospitality.   This friendly venue sets the mood with great food, music, and a quintessential Palm Springs vibe.

Want to feel cool, at this local favorite? Dine on the patio under the misters!   Fresh air meets California sidewalk style as Trio serves up dishes infusing traditional Midwest Comfort Food al fresco.  And the patio, well, of course, we are partial to this fun outdoor setting sporting a miraculous misting system.  Koolfog cool water mist provides comfort and cooling to create a relaxing ambiance for customers to enjoy their meal and the view. Sitting under the patio misters at TRIO is the perfect place for people watching while seated along one of the most popular destinations to witness “what’s hip?” in Palm Springs famed Uptown Design District.

 

 TRIO Restaurant offers a diverse and mouth-watering menu. 

 

May We Suggest?

 

First Course

 Coachella Valley Bacon Wrapped Dates

Bleu Cheese Stuffed, Applewood Smoked Bacon Wrapped

 

Second Course

Butternut Squash Ravioli

Brown Butter, Crispy Sage, Bread Crumbs

 

Third Course

House-made Pudding

This sounds so good, the Koolfog “Taste Team” says, “This!”

 

For complete Restaurant Week menu and details, vegetarian and gluten-free options, as well as regular priced menu selections, go to TrioPalmSprings.com.

 

Find your Foodie Fix and “’TREAT’ your heart out” at:

Trio , Where Palm Springs Eats
707 N Palm Canyon, Uptown design district
Palm Springs, CA 92262

760-534-2851

www.triopalmsprings.com

 

 

Behind the Scenes at Koolfog: Meet Adriana!

Koolfog has been delivering cool mist systems and developing interesting fogscape designs for over 30 years in the Coachella Valley.   We are proud of our growth and the innovative misting and fog atmospheric applications that have evolved over the years.  We are also aware of the impact our amazing employees have had on serving our Greater Palm Springs community and our desert customers.  We wouldn’t be where we are today without the Koolfog team that work hard behind the scenes and we want to give you a glimpse of these contributors that make our team shine!

 

Meet Adriana:

Adriana has been with Koolfog for over 13 years and has witnessed how our outdoor cooling systems and our fog systems have provided comfort and great visual effects for an international clientele.   As our human resources liaison, Adriana has been instrumental in growing our team and building our corporate culture.  She handles this responsibility with ease while, also, taking charge of Koolfog’s invoices as well as A/R and A/P accounting needs.  She administers contracts, works with our insurance requirements, and keeps our front office on track.  Adriana loves a challenge and thrives in keeping on top of her work during our fast-paced busy season.

 

 

Adriana is a desert native, born and raised in Mecca, California.  She enjoys our Coachella Valley hiking trails, the mountain scenery, and of course, our colorful desert sunsets. While she loves the weather most of the year, she appreciates the value of Koolfog’s outdoor misting and fog systems as the temperatures heat up.

 

Adriana is a mother of two children who she says, “inspire her to be a role model”.    She likes to take her children to the Palm Springs Art Museum followed by a trip to Crazy Mel’s restaurant.  You’ll find Adriana and her family on the outside dining area cooling off under the misters while feasting on the eateries’ delicious burgers.

 

The La Quinta Cliffhouse is another one of Adriana’s favorite haunts.   She loves this destination location offering al fresco dining set among the rocks where you can take in a sunset dinner while relaxing comfortably under the venue’s patio mist systems. Adriana loves the diverse menu options and the amazing seafood appetizer selections.

 

Adriana loves seafood, especially, shrimp ceviche. A natural cook, she uses her senses to take over the kitchen.  Typically, she usually prepares her dishes using visual and tasting cues. In sharing her favorite shrimp ceviche recipe (below), she encourages the gourmet chef within to put your own spin on it. 

 

Adriana’s “Chill Mist” Shrimp Ceviche

 

2lbs – raw shrimp (peeled, deveined & chopped) 

2 to 3 tomatoes (finely diced) 

1 white onion (finely diced) 

½ cup of cilantro (finely chopped) 

¼ orange juice 

Salt to taste 

Black pepper (ground) to taste 

2 – finely diced serrano chiles (seeded)

 

A lot of lemon juice (fresh lemons) enough to cover entire ingredients

*Avocado wedges for garnish. 

Mixed all the above ingredients using the lemon juice to thoroughly “mist” the contents of the bowl. “Chill” in the fridge overnight. (5 – 8 hours) 

Serve on a tostada and garnish with avocado wedges!

 

 

 

 

 

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