with the richness of the mozzarella and balanced by the touch of fruit from the vinaigrette. The next salad we were treated to wasThe Cave Caprese. I know the basil came from The Cave’s own herb garden but after taking a bite of the beautiful heirloom tomatoes, I would have sworn that they had their own vegetable garden, as well. So incredibly fresh. At this point we’d had a beautifulSobon Estate
Viognier, Randy Dunn’sColumbia Valley Cab- ernet Sauvignon and were about to experience the main event. Our table became the most epic version of surf and turf that I’ve ever experienced. Whole Roasted Snapper in a delicate ginger sauce with scallions, rice and touch of soy. A most choice cut of18 oz. Classic Ribeye Steak with garlic mashed potatoes. Shrimp and Lobster Linguini with a hint of garlic, dressed in an inventive tomato martini vermouth sauce. Holy taste bud overload. One of the most memorable and special touches
came when we met The Cave’s Room Chef, Anila Kurti, with her charming Albanian accent, warm disposition and masterful use of flavor. She was an extremely gracious host and made us feel like we were sitting at a dining room table inside her kitchen. This kind of warm, heartfelt service is hard to come by and what truly sets any dining experience apart. Our savory food inspired euphoria was not to
Not to be outdone, many of the classic wines from outstanding regions around the world are also represented. The only problem with this list? The amount of time it would take to drink through it. Executive Chef, Robert Camerota and the Pala
Food and Beverage team have truly put together a wonderful balance of fresh Mediterranean fare with just the right amount of Italian touches creating a wonderfully engaging menu. When the food began to arrive, it was a veritable embarrassment of riches, beginning the dining experience with some of the freshest seafood and produce any restaurant would be proud to serve. The Grilled Calamari served in a light garlic broth was perfectly seasoned and wonderfully tender. Alongside this dish was
a Pistachio-Crusted Seared Ahi Tuna with parsley pesto. The ahi’s inherent umami character combined with the fresh, slightly bitter green burst from the parsley pesto was so much yum! As we progressed through the meal, it became apparent that there was something special going on at The Cave. The din and excitement of the casino floor became imperceptible and the food, service and wine seemed to engross our senses. Eventually, the first course was cleared and two beautiful salads made an appearance. First, a fresh Spring Mix adorned with prosciut-
to, mozzarella and lightly dressed in a pomegranate vinaigrette. There’s nothing more charming than the slightly salty taste of the prosciutto mingling
be the end of the experience. As a former pastry chef, I am always interested in what restaurants are doing for dessert. Often, the last course becomes overlooked by the chefs and sometimes marginal- ized. This was not the case at The Cave. The pastry team is obviously as well-versed in their craft, as the chefs that focus on hot savory fare. Cheesecake, Homemade Ice Cream, Chocolate Lava Cake, Deconstructed Key Lime, Orange Infused Donuts with Nutella, “Oh my.” If it didn’t already feel like I was sitting in the chef’s kitchen at home this would have taken me there. Classic desserts done well is a thing of beauty. Come for the evening or stay for a weekend,
Pala Casino has many things to offer for a quick getaway. Like they say, “So many ways to win” and dining at The CAVE is one of the best ways to guarantee a winning jackpot.
The CAVE at Pala Casino 11154 Highway 76 Pala, CA. For more information or to make reservations, call 877.946.7252 or go
topalacasino.com/home.
NOVEMBER 2016 | RAGE monthly 47
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64