This project's funding goal was not reached on August 25, 2014.
About this project
dish Creative Cuisine
At dish, we pride ourselves in creating new and exciting contemporary/modern American cuisine with an emphasis and focus on flavor. We use exceptional ingredients including the best available local and organic products whenever possible. Of primary importance to us is the dining experience of our guests. They are, after all, the reason we exist. At dish, we believe that food should nurture not only the body, but the mind and spirit as well. Eating at dish is not just dinner, it is an experience!
One unique aspect of dish is our use of a myriad of modernist techniques, sometimes referred to as molecular gastronomy or modernist cuisine. We also offer multiple amuse bouche’ throughout the evening to enhance the dining experience, providing our guests with delicious, unique and small bursts of flavor. This sets dish apart from all competitors both in Palm Springs and in the Coachella Valley as a whole. Few, if any restaurants in the area offer any amuse bouche’, much less the number and quality of those offered at dish.
dish will be open for dinner 5 days a week, Tuesday – Saturday and will offer Sunday Brunch in the high season. We hope to add Lunch service eventually on Thursday, Friday and Saturdays during the busy season.
dish will offer well-executed dishes, using relatively simple transformations of the finest available ingredients, and will have a full bar, linen napkins, nice tables in the main dining room, a full bar with seating, and a separate bar menu that will feature food that is as delicious and as well executed as that served in the main dining room, but with a more casual feel. dish will also offer broad by-the-glass wine selections, select craft beers, and specially crafted cocktails. We are constantly working to achieve excellence, both in the food we serve and the service we provide
One of the truly exciting features of our new location will be a Chef's Room where small, intimate, tasting dinners will occasionaly be offered for a pre- fixe price. This private dining room will be right off the kitchen and will feature a large window where the diners can watch the kitchen in action, have accessibility to the chefs, and experience multi-course tasting menus. For example, a recent tasting dinner at our old location titled "All About the Pig" featured a tasting menu where each item served featured some element of pork, included 5 wine pairings, 7 amuse bouche, and 6 courses including dessert.
The chefs, Joane Garcia-Colson and Michelle Heinrich, bring their vision, talent, creativity and experience to the restaurant. Both attended and graduated from culinary school with honors, are passionate about food and wine, continually expand their knowledge about each, stay abreast of the latest developments and techniques, and devote their entire energy to dish. They are both in the restaurant every day cooking, creating new imaginative dishes, managing and training the staff, and operation in general.
Core Values of dish Creative Cuisine
• Excellent, innovative and creative food characterized by great taste and attractive presentation.
• Guest centric – meaning we focus on the guest in all aspects, food and service.
• Always striving to provide an enjoyable, exciting and fun dining experience for all guests.
• Integrity, honesty, and fairness in all our dealings.
• Incremental improvement each and every day.
dish will use the finest ingredients available with local and organic preferred. Nearly all items will be made in-house, but some items of high quality -- bread for example -- may be purchased. The goal is exceptionally good tasting, beautifully presented food. To the chefs, food is their art and they strive for beautiful plates with bold, bright flavors.
The chefs also plan to introduce and incorporate more modernist techniques to their offerings. For example, Joane and Michelle plan on utilizing liquid nitrogen in cocktails and other items to provide a new, unique and innovative dining experience for their guests. There are very few other chefs, if any, in the Coachella Valley who are constantly striving to incorporate the latest techniques, methods, equipment, and ingredients in their offerings.
In summary, the goal of dish is delicious, beautiful food that tastes great and is straightforward with at least 80% of the guests wanting to try -- and having difficulty deciding between -- most of the menu items. Significant menu changes (replacing about half of the items) are planned 4-6 times a year with specials changing daily.
Joane Garcia-Colson – Co-Executive Chef/Co-Chef de Cuisine - Joane graduated with honors with a JD from the University of Denver is 1990. She started her legal career at Gibson, Dunn & Crtucher in New York, NY after being actively recruited by several large law firms in New York, Chicago and Denver. In late 1990 she left New York to practice in Palm Springs with Best, Best & Krieger where the lifestyle was more suited to raising an active son. She eventually left BB&K when Tom Slovak and David Baron, former partners at BB&K, left to open their own firm. In 1996 she became a partner in Slovak & Baron, where she continued to practice until May 2000, when she left to take the helm as Executive Director of the Trial Lawyers College, a non-profit educational organization that provides continuing legal education to Trial Lawyers. Under her leadership, TLC grew from a small, limited number of program offerings with only $200,000 in its endowment, to an offering of nearly 14 programs and over $2M in its endowment fund. She also ran her own consulting business. After leaving TLC in July of 2009, she co-authored a book for trial lawyers, started a new training organization with two colleagues, and continued consulting with lawyers across the United States. She was also a sought after speaker at several trial lawyer associations across the country.
Cooking from a very young age, Joane longed for an opportunity to follow her passion and enrolled at the Arizona Culinary Institute where she graduated with both honors and distinction. Joane interned with Chef Kevin Binkley at Binkley’s in Cave Creek, AZ. Chef Binkley has been nominated multiple years in a row for the prestigious James Beard Award of Best Chef Southwest and was most recently a finalist.
In October 2012 Joane opened dish Creative Cuisine in Cathedral City, CA in a small (9 table) strip mall location. Given the volatility of the restaurant business, she took steps to ensure her venture was a success, chose a location that was in close proximity to Palm Springs, was economically viable, and equipped as a restaurant. The first location was entirely self-funded. Since opening, dish has garnered a significant amount of media attention and accolades and has received several open table diner awards. Joane was invited to participate in the 2013 Food & Wine Festival in Palm Desert and was selected to provide the food to pair with Ironhorse Vineyards Sparkling Wines at a symposium presented by Michael Green.
Joane is dedicated to excellence and has a passion for food and wine. She continually strives to increase her knowledge, skills, and to improve, and understands that satisfied guests are the key to success. She is committed to excellence.
Michelle Heinrich - Co-Executive Chef/Co-Chef de Cuisine – Michelle received a JD from the University of Washington in 1993 and graduated with honors from Le Cordon Bleu Paris in 1996. She began her career as the chef de cuisine at the since-closed Vessel Fish House restaurant at the Seattle waterfront. It was during her tenure there that she discovered a respect for the Northwest’s bounty, developing a palate for pristine, seasonal ingredients. Her time in Seattle planted the roots of her commitment to sustainable agriculture. In 1997, she became the executive chef at Vessel Fish House and was named by Food & Wine Magazine as one of America’s Best New Chefs of 1997. The following year Michelle was nominated by the prestigious James Beard Foundation for its “Rising Star Chef” award. In 2005 she took the reins as F&B Director at the famous Market House in Boston and went on the win further accolades in a multitude of wine publications. Prior to her departure from Seattle Michelle spearheaded a comprehensive sustainability campaign that has poured more than $1.4 million into the local agricultural economy. She is a member of Les Dames d’Escoffier, Slow Food, Women Chefs & Restaurateurs, and Wine America. Michelle joined dish in February 2013.
Together with Joane, they create innovative, creative, delicious food utilizing the best ingredients available.
The original dish location (in a strip mall, with only 9 tables) was the perfect starting point for dish. It gave us the opportunity to test our concept and develop it. But we have reached our maximum potential in this small storefront location and have outgrown it. We realize that we cannot continue to develop and cannot serve the type and quality of food or provide the caliber of service we are passionate about, and that our guests deserve and desire, in such a small space. The time has come for us to grow and to stretch the limits of our creativity.
Risks and challenges
The failure rate of restaurants is very high because of a combination of factors including undercapitalization, location, competition, poor service, poor food, and failure to control the many elements of cost.
Undercapitalization: Many restaurant consultants cite undercapitalization as the #1 cause of failure. We keep a constant and vigilant eye on costs and are working to ensure we have sufficient capital to operate.
Location: We believe the location is outstanding since it is highly visible from Palm Canyon/111 and is located in the up and coming uptown design district North of downtown Palm Springs. Ernest Coffee and two fabulous art galleries occupy the spaces directly to the south of dish. We are also directly adjacent to the Las Palmas neighborhood. The building in which dish will be located has a rich history and was the original location of Don The Beachcomber’s which was a local dining establishment and watering hole for the rat pack.
Competition, Service, and Food: We believe our proven track record in Cathedral City and the name recognition we enjoy will give dish in Palm Springs a jump-start. The addition of the bar with it’s own menu is appealing to many of dish’s current customers and will bring in a large volume of new customers who would like an “everyday” or more casual option in addition to the fine-dining experience they have enjoyed at dish. The bar with its more casual menu will meet this need. There is also pent up demand for our food and a significant number of our regular guests live in Palm Springs proper, many in the prestigious Las Palmas neighborhood adjacent to the restaurant site. Service is an area that requires constant management attention, which it will receive. Our Front of the House staff receives continued training and we are constantly working to provide exemplary, professional and personal service. We are extremely confident that the food quality will be outstanding and offer exceptional value to our guests.
Cost Control: We understand the importance of stringent cost control and have demonstrated the ability to control cost at our previous location in Cathedral City.
We are taking prudent and positive actions to minimize all risk factors over which we have control, and these actions should maximize our probability of success. We are, thus, confident of success, but we realize that there are no guarantees. We are dedicated to doing what is necessary to take dish to the next level and succeed in our new location.Learn about accountability on Kickstarter
Have a question? If the info above doesn't help, you can ask the project creator directly.
- (44 days)