The Coachella Valley is one of California’s great farming regions, and that makes it a wonderful place to cook seasonally. Chef Tien Tran builds Modern California menus with Vietnamese roots around what is fresh, and the valley gives him plenty to work with.
Dates
The valley produces most of the dates grown in the United States, especially around Indio, Coachella, Thermal and Mecca. Medjool and other varieties add natural sweetness to salads, glazes, sauces and desserts, and pair beautifully with salty cheeses and herbs.
Citrus
Winter brings grapefruit, oranges, lemons and limes. Bright citrus shows up in crudo, dressings, marinades and Vietnamese-inspired dipping sauces that balance sweet, sour, salty and spicy.
Peppers, greens and vegetables
Cooler months are prime growing season in the desert, with peppers, leafy greens and a wide range of vegetables. They anchor colorful vegan and vegetarian dishes that stand on their own.
Herbs
Fresh herbs such as mint, cilantro and basil are central to Vietnamese cooking and to a lighter, desert-friendly style of eating.
Why seasonal matters at your table
Seasonal ingredients simply taste better, and they make every menu different. That is why no two Tien’s Table menus are the same.
Want a menu built around the season? Explore in-home private dining or a hands-on Cook Together night, available across the valley from Coachella to Palm Springs. Call or text 916-479-0287.