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Suggested wines for each entree listed in italics.įourteen-ounce Grilled Beef topped with White Truffle Herb Butter, served with Black Garlic Whipped Potatoes & Fresh Vegetable Mélange fifty- two Rabble Cabernet Sauvignon (Paso Robles)Įight-ounce Center Cut Grilled Beef with a Morel Demi-Glace, served with Black Garlic Whipped Potatoes & Fresh Vegetable Mélange fifty Robert Hall Merlot (Paso Robles)

Mixed Field Greens, Heirloom Tomato, English Cucumber, Red Onion, and Choice of Dressing twelve Entrees Gruyere & Parmesan served with warm Pub Pita Chips seventeen Soup & SaladsĬrisp Romaine Wedge topped with Croutons, Shaved Parmesan & House Caesar Dressing sixteen Add Anchovies fiveīaby Leaf Spinach, Strawberries, Chevre, Red Onion, Roasted Pine Nuts, Pancetta and Heirloom Cherry Tomatoes served with Fig Balsamic Vinaigrette sixteenįeta, Toasted Pistachio, Golden Raisins, Avocado, Heirloom Tomato, served with Blueberry Vinaigrette sixteen

Grilled Octopus served with a Black Garlic Aioli nineteen Heirloom Tomato Confetti & Gruyere drizzled with Aged Balsamic & Chive Oil fourteen Served with Honey Mustard and Tomato Bacon Jam. fifteenĭouble Cream Brie Puff Pastry topped with a Bacon/Tomato Chutney sixteenįilet and Ribeye Breaded and Deep Fried to Perfection. She always brings her cooking back to her guests.Pan Seared Salmon Cakes served with Avocado Cilantro Crema. When the head buffet chef position presented itself in the summer of 2019, Krystle saw an opportunity to again expand her culinary prowess. She worked in restaurants in the Palm Springs area then traded in the desert heat to work at Pechanga.

“It was the only thing I was ever really interested in.” Krystle enrolled in the Art Institute of California in Orange County and began working toward her culinary degree. She took Introduction to Cooking classes in high school, but her decision to follow her culinary passion came long before. She fondly remembers spending time with her mom and sisters making holiday dishes during family get togethers. Chef Krystle Schenk describes herself as always feeling completely comfortable in the kitchen. They’re all there to enjoy the international array of foods Chef Krystle Schenk and her team prepares around the clock for the popular restaurant. As many as 1,400 people can come through the Pechanga Buffet doors each day.

Valley view casino buffet price thanksgiving