Savor Fresh and Delicious Seasonal
Alaskan Halibut at The Pink Cabana
Thank you for learning more about our story beyond the bite.
Meet Chef Jason Niederkorn
Jason Niederkorn is an Award-Winning Executive Chef at The Pink Cabana.
THE SANDS HOTEL AND SPA IN INDIAN WELLS
Savor Fresh and Delicious Seasonal Alaskan Halibut at The Pink Cabana
On a dark desert highway, with cool wind in your hair, the best vacation for foodies awaits you at The Sands Hotel and Spa in Indian Wells near Palm Springs.
The Sands Hotel was built in the late 1950’s, but was totally remodeled in 2018 under the ownership of Los Angeles-based PRG Hospitality Group and designed by the world-famous architect Martyn Lawrence Bullard.
A Top Vacation Destination for Foodies in SoCal
The Public Market team recently headed to this beautiful Coachella Valley foodie vacation destination in Southern California for what turned out to be an incredible culinary experience.
Nestled in the back of the hotel near the gorgeous state-of-the-art swimming pool is the famous restaurant, The Pink Cabana. Built from the ground up in May 2018, this is a one-of-a-kind place you may never want to leave. It’s a foodie’s dream vacation come true.
The interior decor pays homage to the mid-century tennis and racquet clubs with old-school racquets mounted on the wall. There are pictures of the biggest stars in their heyday who loved to spend time in the Coachella Valley, such as Frank Sinatra, Catherine Hepburn, and Bob Hope.
A green and white leaf-patterned wallpaper and wicker-backed chairs give it a bit of Moroccan flair. And the brass bar stools and brass bar shelves further promote the retro aesthetic that is so popular in the desert.
The Pink Cabana debuted to much acclaim in June 2018 and has elevated the culinary landscape in the Coachella Valley community to new heights since its opening.
The Pink Cabana, a gem of the PRG Hospitality Group, has been heralded as one of the Coachella Valley’s best restaurants by Palm Springs Life, The Desert Sun, Eater and more. Plus, it has enjoyed consistent 5-star reviews from locals and hotel guests.
The menu is a homage to farm fresh ingredients centered around the four seasons.
We stopped by for a late afternoon snack before we met up with The Pink Cabana’s Award-Winning Executive Chef, Jason Niederkorn.
In addition to being the Executive Chef at The Pink Cabana, Jason was also appointed as Group Executive Chef overseeing PRG Group’s Collection of eight high-end boutique properties.
Chef Niederkorn is also known for his award-winning work at the Hotel Jerome Auberge in Aspen, Newport Beach’s Aubergine and the Michelin-starred Magazin in Salzburg, Austria. He has won numerous accolades from Forbes and Condé Nast Traveler.
When we first arrived at The Pink Cabana, we enjoyed a selection of three artisan cheeses, fig and date marmalade, marcona almonds, and grilled ciabatta. We also had a delightful salad made with young lettuces with toasted almonds, shaved manchego, and jerez vinaigrette.
Both are pictured below.
Then we met Chef Jason. He was welcoming, polite, and charming. We instantly knew he was the epitome of a professional chef.
He decided to create a seasonal dish of pan-roasted Alaskan Halibut with Coachella Valley corn and saffron emulsion, Tutti Frutti Farms pea tendrils and English peas, finished off with a prawn essence.
Whew…what a mouthful!
From Making Pie Crusts At Age Six to Culinary Stardom
At the tender age of six, Jason Niederkorn was already busy crafting pie crusts from scratch. The taste of great food was not unknown to him; his childhood memories are filled with experiences of dining at top-notch restaurants. These experiences, coupled with his deep interest in food, sparked a lifelong romance with the culinary arts.
His tale is a testament to his sheer determination and passion. There was a chance encounter with a chef that left an indelible mark on young Jason. His persistence won him a job, nudging him down the path to culinary stardom.
He dived into his chosen craft with fervor during his late teens, refining his skills in the revered San Francisco Culinary Academy.
Showcasing The Best Ingredients: Coachella Valley Corn, Tutti Frutti Farms Pea Tendrils, and Fresh Alaskan Halibut
Niederkorn’s philosophy is simple, yet profound: “Ingredients speak for themselves.” This respect for raw materials is evident in the dish: Alaskan Halibut with a Coachella Valley corn and saffron emulsion, accompanied by pea tendrils and English peas, and a tantalizing roasted prawn butter.
The prawn butter, Chef Jason explained, gives a wonderful “umami” to the dish. Umami means “essence of deliciousness” in Japanese, and its taste is often described as the savory deliciousness that deepens flavor.
The star of the dish, the Alaskan Halibut, is a testament to Niederkorn’s commitment to freshness and quality. Its firm, yet delicate texture, coupled with a sweet, subtle taste, He paired the halibut tender pea tendrils from Tutti Frutti Farms, a local producer known for their quality produce.
The dish is brought to life with the inclusion of a saffron-infused Coachella Valley corn emulsion.
Alaskan Halibut: A Seafood Lover’s Dream Come True
As diners take their first bite, they will be struck by the sensual delight of the dish—the halibut’s succulence, the pea tendrils’ crispness, and the warm, vibrant notes of the saffron corn emulsion, all accompanied by a wonderful prawn essence.
This season, as you find yourself yearning for one of Southern California’s best foodie vacations, remember The Pink Cabana. Because here, the Alaskan Halibut isn’t just cooked—it’s crafted with passion, precision, and a profound love for the culinary arts.
An Unforgettable Culinary Experience With Some Of The Best Alaskan Halibut Around
The Pink Cabana is an ingredient-driven restaurant featuring Mediterranean cuisine with a Moroccan influence.
The current hours are:
Breakfast: Monday-Friday 7:30am-10:00am
Lunch: Monday-Friday 11am-2:30pm
Dinner:Sunday-Thursday 5:30pm-9pm, Friday and Saturday 5:30pm-9:30pm
Brunch: Saturday + Sunday, 8am-2:30pm
Experience The Pink Cabana’s special Alaskan Halibut dish while supplies last.
Click to discover more about The Pink Cabana and the incredible dishes Chef Jason and his staff whip up.
"We like to do dishes with very few components but really showcasing great-quality ingredients. Let the food speak for itself."
– Chef Jason Niederkorn, Pink Cabana
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