Chef Jimmy Schmidt is responsible for creating the farm-to-table at Morgan’s in the Desert, one of the onsite restaurants at the La Quinta Resort and Spa. The James Beard-award winning chef creates seasonal menus incorporating fresh produce from the Coachella Valley and beyond, including local artichokes and Temecula olives. Sample menu items include pan-roasted maple leaf duck breast, two peach salad and beef carpaccio. If you’re in the mood for steak, you’re in luck–Morgan’s is renowned for its succulent beef cuts. Plus, with the extensive wine menu, its easy to find the perfect wine to match with your dinner choice.