Bistro Escondido

Winter Feast February 25th

2012-02-08T16:49:00.000-08:00

I'm very happy to announce that Bistro Escondido will be serving a very special, celebratory winter dinner on Saturday, February 25th in Joshua Tree.

The evening will start with a cocktail, the Northwood II, a delicious aperatif which is comprised of Dark rum, Brandy, Apple cider and Maple syrup served alongside a Galette of Fig, Pancetta and Gorgonzola.

First course will be a Composed Salad of shaved Brussels sprouts, Radicchio, Cranberries and Blood orange.

Next, the main course will include Prosciutto wrapped Pork Loin stuffed with Apples, Kale and Chestnuts served with Wild Mushroom Ravioli with herbed brown butter.

And finally, Espresso Creme Brulée with Almond and Cacao Nib Biscotti for desert.

Vegetarians can opt for an entrée serving of ravioli served with the kale, apple and chestnut stuffing, cooked separately from the meat, of course. A special non-alcoholic cocktail will also be available.

Vegetarian and non-alcoholic meals are $35 and the full dinner is $40.
Bring your own wine or try our wine pairings for only $5 per glass.

This dinner will take place at boxoHOUSE, where an installation by Gosia Wlodarczak is currently on display. Pre-payment is not required but reservations are. Directions will be provided when your reservation is confirmed. Please RSVP to chandoyle@mac.com with your choice of pork or vegetarian dinner.

We look forward to seeing you!

www.bistroescondido.com
www.boxoprojects.com

Spring equinox brunch March 20th

2011-03-19T11:30:00.001-07:00

Here is the menu for the brunch at Le Haut Desert Aerie on Sunday, March 20th. Brunch is served from 11-2 pm, no reservations are required. Please email chandoyle@mac.com for directions.

Baked organic eggs with organic cherry tomatoes, feta cheese, thyme and caramelized onion. $6
Potato and leek pancakes with herb cream $3
Side of lox, onions and capers $4
Side of Niman ranch bacon $2
Side of creamy polenta with fava beans and parmesan cheese $2
Puff pastry tart with asparagus and ricotta cheese $4
Bagel with chive cream cheese, lox, capers and red onion $8
Side of organic savoy spinach salad with mandarin orange slices and red onion $3
Steel cut oats with bananas, walnuts, dates and maple syrup. $6
Flourless chocolate espresso cake with salted caramel sauce $4
Pomegranate mimosa $5
Chipotle Bloody Mary $5
Bottomless cup of coffee $2.50
Jasmine iced tea $2

Bistro Escondido catering

2010-09-19T14:03:00.000-07:00

The Bistro Escondido dinner party club has now branched out into more and more catering so I thought I would post some photos of some events we have catered. If you have an event coming up, please feel free to email chandoyle@mac.com with any questions.

Wine & Cheese Party June 5th

2010-06-03T15:23:00.000-07:00

This is going to be so much fun! Bistro Escondido is hosting a wine and cheese tasting at the Starlite Courtyard in Joshua Tree on Saturday, June 5th. Tickets are $25 per person and include lots of different cheeses and other snacks and a tasting flight of four different wines. Starts at 6pm. No reservations are required.

Dinner at the itHouse May 22nd

2010-05-15T15:40:00.000-07:00

Bistro Escondido is bringing you a very special event next Saturday, May 22nd. Dinner will be served at the Talmaan Koch itHouse in Pioneertown.

This house has been featured in Dwell Magazine, the LA and NY times and many other publications, now this is your chance to hang out and eat a fantastic meal there.

The menu is not yet fully formed but I can tell you that it will include creamy polenta with a choice of either organic duck and sausage with port wine cherry sauce, halibut with organic cherry tomato saffron sauce or wild mushrooms with butter, sage and pecorino, all served with spicy broccolini.

Appetizer course will be a buffet offering of cheeses, meats and other goodies. Dessert? Cocktail? Not sure yet, but they will definitely be there! Cost is $40 per person for the duck and the halibut and $35 for the vegetarian option. Reservations are required and can be made by emailing reserve@bistroescondido.com, please be sure to note if you will be having meat, fish or vegetarian. Cocktails and appetizers will be served at 6:30, dinner at 7:30.

After reserving you will receive a confirmation email with directions. If you need to cancel, 48 hours notice is required and it would really help if you can find someone to take your place. Thanks everyone! See you soon!

Click here to go to the itHouse website.

Spring Fiesta Pictures

2010-04-25T12:18:00.000-07:00

Check out some of the pics from the Spring Fiesta dinner in the Starlite courtyard. A fantastic time, in fantastic company. It could not have been a better night! Click here to see pics.

Brunch on May 2nd in Pioneertown

2010-04-12T21:07:00.000-07:00

On Sunday, May 2nd I will be serving Brunch at Le Haut Desert Aerie in Pioneertown. This will be an event not to be missed! If you have never been to the Aerie then you won't believe how beautiful a setting this is. There will be a Yoga class from 10-11 and an art market from 11-3. Brunch will be served from 11-2. There is a $10 admission fee per vehicle, unless you are coming for the yoga class.

Menu:
Mediterranean (organic) Eggs with thyme, cherry tomatoes and Feta cheese, served with toast. $5

Nicoise Pizza with tuna, tomatoes, olives and red onion.
$6

Side of Niman Ranch bacon $2

Side of organic green salad. $2

Side of Rosemary roasted potatoes. $2

House made granola with almonds and dates
served with organic almond milk or yogurt. $5

Citrus currant scone with butter. $3

Bottomless cup of coffee. $2.50

Blood orange and tangerine mimosa $5

Chipotle Bloody Mary $5

Jasmine iced tea $2

Spring Feast Saturday, April 24th

2010-04-08T18:54:00.000-07:00

Here is the menu for a spring feast to be served at the Starlite courtyard in Joshua Tree on Saturday, April 24th.
$35 per person. Please RSVP to reserve@bistroescondido.com

Cocktail:
Grey goose martini served
With a selection of pickles and olives.

First course:
Creamy blue cheese and grape crostini

Main course:
Grilled wild Alaskan salmon with citrus caraway glaze,
Grilled asparagus served with truffle aioli,
Coleslaw of red cabbage, beets, fennel and carrot.

Dessert:
Fresh organic strawberries with vanilla cream
and a meyer lemon macaron

Wedding Season

2010-04-08T13:03:00.000-07:00

Wedding season seems to be upon us in the high desert so I thought I would post some of the wedding menus I created for past and future weddings.

For Ivan and Michele's Fall Wedding we served:

Antipasto plates with dry cured salami, humboldt fog cheese, manchego cheese, mixed olives and quince paste served with house made rosemary foccacia bread.

Grilled Snapper Meunière with almonds and capers.
Roasted Butternut Squash ravioli with sage brown butter and truffle salt.
Grilled market vegetables including zucchini, peppers, fennel and asparagus.
Organic baby spinach salad with pomegranates and persimmons.

The cost of this was $50 per person, not including rentals.

For Tim and Katie's Spanish themed Fall wedding we served:
Passed appetizers of mini ceviche tostadas, puff pastry squares with caramelized onion and goat cheese and Spanish tortilla bites.

Antipasto plates with serrano ham, manchego cheese, mixed olives and olive oil served with house made rosemary foccacia bread.

Spanish Paella with a choice of grilled market vegetables, grilled chicken and grilled Andouille sausage with organic spinach salad with lemon and fennel dressing.

The cost of this was $45 per person, not including rentals.

And next, for Alex and Elinor's BBQ themed spring wedding we are serving:

Pulled pork Sandwiches on crusty rolls, grilled chicken with citrus glaze,
mac & cheese with aged cheddar and pecorino, collard greens with garlic, vegetarian red beans,
red cabbage, beet and carrot coleslaw, organic green salad with heirloom tomatoes.

We'll be serving Whiskey sours made with Bulleit bourbon during cocktail hour.

The cost of this will be $40 per person, not including rentals.

If you are getting married in the high desert contact us at chandoyle@mac.com We'd be happy to discuss menu options and help you plan something unforgettable.

Cioppino Encore!

2010-03-20T14:55:00.000-07:00

It was so much fun last time, we are doing it again!
This time we will be converging on Section Six land in Joshua Tree. We will be serving the same hearty, delicious Cioppino that we served last time except that it will be prepared by Sunny Hallmark and the proceeds will go to getting her a new vehicle. $20 per person. March 22nd, bring your own spoon, bowl, flashlight, blanket, chair and drinks. Email chandoyle@mac.com for reservations and directions.

Cioppino in the Park!

2010-02-06T11:50:00.000-08:00

On October 22nd twenty people gathered around a steaming pot of rich and hearty tomato broth in Joshua Tree National Park. From a cooler full of crab, prawns, mussels, clams and cod we kept throwing more and more seafood into the pot. This was served with bread from Teacakes Bakery in Joshua Tree. Donation was $20 per person. When I'm back on my feet we'll do another one in the spring.

Japanese Dinner September 26th, 2009

2009-09-12T11:24:00.000-07:00

Oooh...This is the one I have been waiting to do! Since I just returned from Japan it's time to do a Japanese dinner using all the special ingredients I brought back with me. Reservations are required.

Here is the menu:

Cocktail Hour 6:30 pm:
Ume-Shu (Plum Saké) Spritzers garnished with plum salt and candied cherry blossoms.
served with crunchy rice and nori crackers.
(Iced green tea for non-alcoholic choice)

First course:
Lightly Seared Albacore tuna with sesame black pepper crust served on a salad of organic greens,
shiso leaf and shredded daikon radish with a ginger citrus dressing.

Second Course:
Tenzaru Soba.
Chilled buckwheat noodles with prawn and vegetable Tempura and dipping sauce.

Hijiki Seaweed salad, Omelet topped with Unagi (grilled freshwater eel) and Tsukemono (Pickles).

Miso Soup and Brown Rice.

Dessert:
Matcha (Green Tea) Ice Cream.

Japanese Beer and Saké will be available for purchase too.

Time: 6:30 pm
Location: The Starlite in Joshua Tree
Cost: $35 per person

Menu subject to change according to availability and creative whims.

Email chandoyle@mac.com to make reservations.

Spanish Gypsy Tapas January 21st

2009-01-07T18:00:00.000-08:00

Here is the complete menu for Dinner on January 21st at Water Canyon in Yucca Valley. No reservations are necessary. Dinner is served a la carte or as a prix fixe tasting menu which includes one selection from each category PLUS a dish of mixed olives and Spanish Tortilla, all for $36. I hope you can come, these might turn into a semi-regular thing if this goes well! Click here for a link to more information.

Salads:
Butter lettuce salad $5
Roasted fennel and beet salad $5
Asparagus salad $5
Marinated artichoke hearts $5

Tapas:
Spanish style tortilla with spinach and sage $4.00
Cheese plate $6 (add salami for $2)
Mixed olives $3.50
Roasted Garlic $3.50
Roasted Vegetable Ravioli with Black Truffle $5
Garlic Mushrooms $5

Crostini (toasted baguette with topping, served 4 to a plate):
Wild Mushroom and leek crostini $5
Tomato and artichoke crostini $5
Anchovy crostini $5
Tuna and olive crostini $5
Goat Cheese and caramelized onion crostini $5

Meats:
Grilled andouille sausage on a bed of roasted fennel $5
Serrano Ham served with hot mustard $5
Grilled Chicken brochettes with spicy aioli $5

Fish:
House smoked salmon served with caper berries and lemon aioli $6
Pickled shrimp with fennel and red onion $6
Ahi Tuna ceviche with orange and celery $6

Dessert:
Olive oil cake with Fig and Meyer lemon compote $5
Flourless chocolate cake $5
Salted caramel Flan $5

VICTORY DINNER!

2009-01-07T17:43:00.000-08:00

Our Bistro Escondido post-election all American victory dinner chez Bobby Furst was a fun and fabulous time! Click here to see a pic of the deep fried mac'n'cheese balls and some happy voters. Sorry I always get too busy to take pics. Any volunteers for next dinner?

All American Dinner November 5th

2008-10-30T10:04:00.000-07:00

On Wednesday, November 5th Bistro Escondido and artist Bobby Furst will host an All American Dinner at Bobby's studio in Joshua Tree. We would like this to remain accessible to as many people as possible so a la carte burgers, drinks and dessert will be available. Tickets for the full dinner, which includes a cocktail, appetizers, dinner, dessert and a glass of bubbly are $30. Please purchase advance tickets at http://bistroescondido511.eventbrite.com

If you just want to come for drinks or a burger please choose the "pay at the door option" and then just let us know what you plan to order. If you are just coming for a drink please come between 8 and 10 pm. Yes, we are hoping that this is going to become an Obama victory party.

Here is the full menu:

Cocktail Hour 6-7 pm

Shot of Bulleit Boubon and a bottle of beer

Whiskey Sour

Deviled eggs with Saffron Aioli

Mac & Cheese croquettes

Dinner:

Choice of Hamburger made with All Natural Beef

House made wild mushroom Veggie Burger

choice of toppings include:

American Cheddar

Gorgonzola Cheese

Pickled Dill Tomatoes

Caramelized Onions

Bacon

Organic Greens

served with Freedom Fries and Salad

Dessert:

Apple Pie with Vanilla Ice Cream

All this plus a glass of bubbly for only $30! It's a tiny salve in tough economic times.

Please come so we can all be together to celebrate Hope and Change.

Brunch!

2008-10-14T11:38:00.000-07:00

Eric and Liz have been hosting regular brunches at Le Haut Desert Aerie in Pioneertown and the locals are starting to catch on. Here's the menu from our last brunch:

Quiche with Leeks and Comté cheese $5

Banana Walnut Pancakes with Organic Maple Syrup $6

Side Salad of Organic Greens $3

Side of Roasted Rosemary Potatoes $2

Lemon Currant Scone with Butter and Jam $3

Chipotle Bloody Mary $5

Fresh Squeezed Grapefruit Mimosa $5

Ginger Hibiscus Sparkling Iced Tea $1

Bottomless Cup of Coffee $2.50

Tandoori in the Desert

2008-06-02T07:48:00.000-07:00

Our Indian dinner was a huge success and with food and fun in excess. I hear there were a few post-dinner food comas, as evidenced by the fact that everyone except for a few hearty locals were headed home by 11 pm.

The no. 209 Gin and Junipero Gin from the Anchor Steam Brewery were immensely popular, as were the pakoras and chutney. I learned a very important lesson in the kitchen which is that you cannot deep-fy on an electric stove. Thanks to Kris for bringing her deep fryer. After some difficulty in that department dinner was served to much enthusiasm. I hear the coconut ice cream was very popular. Thanks everyone for coming and hope to see you next time!

Indian Dinner Saturday, May 31st

2008-05-21T12:40:00.000-07:00

Here is the menu for our upcoming Indian Dinner at Rattler Ranch in Joshua Tree:

Bistro Escondido
Dinner Menu Saturday, May 31st 2008

We use all organic ingredients when available.

Cocktail Hour 6:30-8:00
No. 209 Gin and Tonic with Lime
or
Homemade Ginger Ale sweetened with Agave Nectar

Acorn Squash and Zucchini Pakoras
made with Chickpea Flour

served with:
Tomato and Fennel Chutney
Apricot and Currant Chutney
Coconut and Mint Chutney
Date and Cashew Raita

Pappadum

Main Courses

Choice of:
Mesquite Grilled Tandoori Grass-Fed Lamb
from Fox Fire Farms
or
Grilled Prawns
or
Grilled Market Vegetables

served with:
Sprouted Mung Bean, Jicama and Kumquat salad
with Lemon-Cilantro dressing

Chickpea, Spinach, Eggplant and Tomato Curry (Mild)

Vindaloo Curry with Potato and Vegetable (Spicy)

Grilled Naan Bread

Cucumber-Mint Raita

Yellow Rice

Dessert:
Mango Cardamom Sorbet
or
Chai Masala Coconut Ice Cream

Menu subject to change according to availability and creative whims.
Thirty to Forty Dollars per Person

Click here for reservations.

Italian Dinner Thursday, May 8th 2008

2008-05-21T09:58:00.000-07:00

Our first dinner at Rimrock Ranch was a huge success thanks to Jim and Nikki who hosted and Kate and Charley who helped in the kitchen. The complete menu and link to photos follows. Thanks everyone, we all had a blast! Next dinner is Saturday, May 31st at Rattler Ranch in Joshua Tree, we are serving Indian food with a choice of lamb, shrimp or vegetarian. Click here for reservations.

Bistro Escondido
Menu Thursday May 8th, 2008
We use all organically grown ingredients when available.

6 pm Cocktail hour:
Limoncello with sparkling water and a splash of Campari
Thin crust Pizza Bianca with rosemary and Asiago Cheese
Deep fried olives

7 pm Insalata:
Grilled Portabello Mushrooms and Asparagus with olive oil, balsamic vinegar and
shaved Pecorino Romano cheese

Main Course:
Roasted Heirloom Tomato Tart with Herbed Crust
Potato Gnocchi with Gorgonzola and Radicchio

Dolci:
Olive oil cake with Mission Fig and Meyer Lemon compote

Click here to see photos.

Brunch Coming Soon!

2008-05-20T13:47:00.000-07:00

Our first brunch has been rescheduled for June 22nd and will take place at Eric Mueller's beautiful house in Pioneertown. More information will be available soon. This will be open seating, no reservation required and served a la carte. Here is the menu:

A&A Farm Huevos Rancheros with Black Beans 7

Homemade Sugar Free Granola with Organic Fruit
and choice of Yogurt or Homemade rice milk 7

Side of Quinoa Cornbread stuffed with
Queso Fresco and chiles 3
Or dairyless version with squash and chilies

Small salad 3

Bottomless cup of Coffee 2.50

Bottomless Jamaica Iced Tea
sweetened with Agave Nectar 2.50

Spicy Bloody Mary with Chipotle Pepper 5

Fine Dining in the High Desert

2008-04-30T07:21:00.000-07:00

Bistro Escondido is a private supper club that meets at rotating locations in the high desert near Joshua Tree. Each guest makes a voluntary contribution towards the cost of food and drinks. Tickets must be purchased in advance.

We meet three times per month for a mid-week dinner, a Saturday dinner and a Sunday brunch. Mid-week dinners are more informal, serving four courses including cocktails and snacks to get the appetite whetted, appetizer or salad, main course and desert. Main course is served family style.

Saturday dinners are a bit more formal and elaborate and move at a slightly more relaxed pace. We start with cocktails and snacks, then appetizer or salad, one or possibly two main courses, then desert or a cheese plate.

Brunch features farm fresh eggs, homemade sausage, homemade baked goods with homemade jam or marmalade, homemade granola, fresh fruit and a giant salad in the form of a chipotle Bloody Mary!

Naturally we strive to serve only the freshest, locally grown ingredients. We do not usually serve meat unless we have a guest chef who wants to cook some but we do serve fish and always have vegetarian options. Vegans can be accommodated with advance notice, as can people with food allergies or other concerns.

There are twenty tickets available for each dinner and brunch is open seating. Members may buy as many tickets as they like but cannot refer others to come on their own, they must be brought to their first meal and then can be added to our email list.

Each dinner is a bring your wine affair and we do provide non-alcoholic cocktails.

Tickets must be purchased by the day preceding the dinner and cancellations are accepted with at least twenty-four hours notice.

Hope to eat with you soon!