DINNER & DRINKS AT THE WESLEY PALM SPRINGS

 

During each Palm Springs Modernism Week, a group of creatives serves as the “Mod Squad,” helping to document the event via social media. Last year’s Modernism Week Fall Preview Weekend’s Mod Squad-ers teamed up to create a dinner party concept that took full advantage of the gorgeous pool area at the Wesley Palm Springs – a restored midcentury “micro resort” featuring nine vacation rental flats with full kitchens.

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Event industry superstars Jesi Haack of Jesi Haack Design and Carissa Jones of JL Designs teamed up to create table décor and surrounding ambiance for a midcentury-meets-this-century vibe, using items sourced at stores including West Elm and Anthropologie. Palm Springs hotspot Mr. Lyons divulged their recipes for a delicious wedge salad and their ultra-popular prime rib, and retro cocktails helped round out the theme, with photographer Darren Bradley on hand to capture all of the details.

RECIPES:

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WEDGE SALAD

Ingredients (per individual serving): 
1/3 wedge iceberg lettuce
3 each blistered red cherry tomatoes, quartered
2 oz. crispy applewood smoked bacon bits
2 oz. ranch dressing
½ hard boiled egg, shaved
Salt and pepper to taste

Directions:
Season lettuce wedge with salt and pepper and place in center of plate. Arrange cherry tomatoes around lettuce wedge. Pour dressing directly over lettuce. Add bacon bits on top of dressing.  Use a fine grater to shave egg on top of bacon bits and dressing.

 

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MR. LYONS’ PRIME RIB

Ingredients: 
1 beef rib export (prime rib)
1 cup chopped garlic
roasted garlic oil
fresh thyme sprigs
Salt and pepper to taste

Directions:
Remove beef rib export from wrapping; clean and separate beef rib rack from rib roast (if you do not know how, it’s best to ask your local butcher to do it for you).  Preheat oven to 325 degrees. Season roast with salt and pepper. Rub chopped garlic on top of roast. Add garlic oil to coat roast. It is best to use a wire rack and metal sheet pan when cooking prime rib; place beef ribs on top of wire rack and then put some sprigs of thyme on top of ribs. Sear roast in a large skillet if possible to caramelized flavor (approximately five minutes on each side until browned), then place on top of ribs with the fat cap pointing up. Place in oven and cook until center reaches 110 degrees or desired temperature (it takes about two hours for a 16 pound roast to reach an internal temperature of 110 degrees). When finished cooking, pull roast out and let the juices rest for about 20 minutes before serving.

COCKTAILS:

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BEE’S KNEES

2 oz. gin
.75 oz. fresh lemon juice
.75 oz. honey simple syrup
lemon twist garnish

Add all ingredients but garnish to a shaker and fill with ice. Shake, then strain into a chilled cocktail glass. Garnish with a lemon twist.

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EL PRESIDENTE

1.5 oz. gold or white rum
.75 oz. dry vermouth
.5 oz. orange curaçao or Grand Marnier
.5 tsp. grenadine
orange or lemon peel garnish

Add all ingredients but garnish to a shaker and fill with ice. Shake, then strain into a chilled cocktail glass. Add orange or lemon peel garnish.

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Location: The Wesley Palm Springs

Photography: Darren Bradley

Décor: Jesi Haack / Jesi Haack Design & Carissa Jones / JL Designs

Recipes: Mr. Lyons / F10 Creative

 

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