mycityeveryday palm springs fall issue

INTOTHELIGHTDawn of a NEW PALM SPRINGS

WORKSHOP KITCHEN+BARHARD ROCK HOTEL & MORE

301 NORTH PALM CANYON DR. (NORTH OF THE HYATT)

Productsfor thePalm SpringsLifestyle

Products available at Raymond|LawRence,

Visitor’s center, Select Hotels, VillageFest and online at

www.DestinationPSP.com

EDITOR’S NOTE | OCTOBER 2013

BarBarren, desolate, and unforgiving, the desert is one of the world’s harshest climates. The city of Palm Springs has challenged those stereotypes for decades, and now as never before, our desert oasis is vibrant, welcoming, and fertile ground for new businesses and ideas. It’s an exciting time to be living in Palm Springs, and we’re thrilled to be a part of it.

Whether heWhether here in the pages of MyCityEveryday , on MyCityEveryday.com, or in episodes of MyCityEveryday TV, we’ll curate the best of our exciting local culture and share it with you. From the most intriguing local personalities to the hottest restaurants and coolest events, we’ll give you the information you need to make your everyday life in Palm Springs exceptional. Thanks for reading!

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MELISSA CRONIN

STEAKHOUSE

HALF 2 PAGE SPREAD

AUTHENTIC THAI

396 N Palm Canyon Dr. Palm Springs760.322.1259 I PeppersThai.com

Open Daily 11:30am - 3pm & 5 - 10pm

PeppersThaiCuisine

HALF 2 PAGE SPREAD

TheOld Fashioned Cocktail from Bar

Pilates Plus Palm Springs

The AstroFire by ModFire at

Just Modern

The Body Deli

FALL ESSENTIALS

TheOld Fashioned Cocktail from Bar

Pilates Plus Palm Springs

The AstroFire by ModFire at

Just Modern

The Body Deli

FALL ESSENTIALS

The Realization of a Dream

Chef/Owner Michael Beckman Brings Imagination to Life at Workshop Kitchen + Bar

One recent menu featured Pan-Roasted U-10 Scallops in a 5-saveurs sauce with roasted spaghetti squash ($31), and a Lobster, Shaved Brussels Sprout and Fennel Salad with stone fruit, volcano rice, pepitas and herbs ($22). The cocktail menu is equally varied and engaging. Beckman explains, "I feel that if you're not looking at what's going on in the drink world, as a restaurateur, you're outdating yourself beyourself before you open your doors."

Instead, everything at Workshop is of-the-moment, from the fresh herbs sitting on the bar to the ultra-modern, welcoming design, and Beckman's innovative energy ensures it'll stay that way. In sum, he admits, "It's the realization of a dream."

Indeed, a frequently changing menu of food and craft cocktails gives locals reason to stop in to Workshop as often as their diets and wallets allow. Beckman explains,explains, "We change a few dishes each month, but make sure the inflections are all updated with the season more often."

Creativity and craftsmanship come together at Workshop Kitchen + Bar in the Uptown Design District. Serving up food that is "playful, seasonal, and fresh," Chef/Owner Michael Beckman has tapped into the spirit of the new Palm Springs, simultaneously finding inspiration in and adding to the vibrant energy that has recently awakened in our city.

"It"It started with wanting to make things we enjoy," Beckman says of the restaurant, which recently celebrated its first anniversary. "The food, cocktails, wine. I suppose I've developed a style for them over time. I shopped the farmer's market in Santa Monica and Hollywood for a few years and found them really inspiring. Many people don't realize that Southern California has some of the best produce in the world."

And Beckman would know. His young but already impressive career has included stops at the fourneaux of the 3-star Michelin Lameloise in Burgundy, and the Ritz-Carlton's Vitrium in Berlin, where he worked under renowned ChefChef Thomas Kellermann, among other places.

After training in Europe, he decided to head back to his home state of California. "As much as I love Berlin," he says, "winters were cold and long, and I became nostalgic for California and my extended family."

BackBack in the U.S., in Rancho Mirage, a private chef gig gave Beckman the opportunity to let his imagination run wild in the kitchen. "I had 18 kitchens to play with, and really enjoyed the creativity," he says. "I'd cook different menus everyday: from Italian to Thai, Latin, French, Spa, American classics, everything. It's also the first place I worked closely with a nutritionist and I think to this day, my style of cooking is still formed by this. Our guests should be able to eat our food every day, enjoy it, and feel great.