Wildest Restaurant+ Bar, Palm Desert, with Executive Chef Trilby Tatro. Participant in Greater Palm Springs Restaurant Week Part 1

About this episode

Executive Chef Trilby Tatro discusses the offerings of Wildest Restaurant + Bar during Greater Palm Springs Restaurant Week.

It’s the last Weekend of Greater Palm Springs Restaurant Week and Wildest Restaurant + Bar in Palm Desert is participating. Co-Proprietress & Executive Chef Trilby Tatro takes a break from her busy kitchen to join us. For Greater Palm Springs Restaurant Week Wildest Restaurant is showcasing a three-course, prix fixe dining experience (with options for each course) for $49.95. Entrée options are the guest’s choice of English Pea and Black Truffle Ravioli, Crispy Skin Market Fish or Braised Short Ribs. “Wildest Restaurant & Bar is a chef-driven, award-winning dining destination on El Paseo. Led by Chef Trilby Tatro, Owner Charissa Farley-Hay, and Manager/Sommelier Farouk Chaabi, Wildest showcases some of the most unique cuisine in the Coachella Valley. Signature dishes include grass-fed, pasture-raised rack of venison, Texas quail, Santa Barbara uni pasta, caviar service, and their cult-favorite trumpet mushroom “calamari.”” “Wildest prioritizes exceptional sourcing—wild-caught fish, local and pasture-raised meats, pristine seasonal produce, and plant-based options crafted with equal creativity. The atmosphere blends striking design with nightly live entertainment…

People in this episode

Hosts: Andrew Harris, Andrew Gruel

Guest: Trilby Tatro

Topics covered

• restaurant week
• fine dining
• chef interview
• culinary experience
• Palm Desert

Keywords

• Wildest Restaurant
• Trilby Tatro
• Palm Desert
• restaurant week
• prix fixe
• fine dining
• culinary

Mentioned in this episode

Organizations: Wildest Restaurant + Bar, Greater Palm Springs Restaurant Week

Places: Palm Desert, Coachella Valley, El Paseo

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