WINE DINNER

with Special Guest

Meg Abdallah

Benefiting

MONDAY, DECEMBER 8, 2025

5:00 PM to 9:00 PM

72990 El Paseo #3, Palm Desert, CA

(In the Palms to Pines West Shopping Center)

Tickets 

$125.00 per person - Winewomen psp Members

$135.00 per person - Non-Members

Bring your friends or your favorite date!

Attire

Holiday Evening

TO RSVP AND PURCHASE TICKETS CALL

Kathleen at 760.880.5010

or inquire at

Kathleen@winewomenpsp.com

  PREPAID RESERVATIONS ARE REQUIRED

         Please Reserve by

Tuesday December 2nd

       Check out our website

        www.winewomenpsp.com

Reception | Passed Appetizers

Caviar Potato Coin

Petite potato crisp crowned with crème fraîche and

Tsar Nicoulai White Sturgeon caviar

Brie & Fig Crostini

Toasted baguette topped with

creamy brie and house-made fig compote

King Trumpet Mushroom Calamari

Crisp, golden mushrooms with a zesty tomato sauce

and wasabi aioli

French Style Raw Radishes with Butter & Sea Salt

Crisp, chilled radishes served simply with creamy butter

and flakes of sea salt -- a classic French amuse-bouche

Wine Pairing ~ Opera Prima Brut (NV) – Spain

Bright and lively with notes of pear, citrus, and a hint of lychee.

WINE DINNER

First Course

Wild Rocket Salad with Capers & Lemon Vinaigrette

Wild baby arugula tossed with lemon vinaigrette, topped with “Parmesan snow,”

briny capers, and a silky drizzle of extra virgin olive oil.

Wine Pairing ~ 2023 Provenance North Coast Sauvignon Blanc

Vibrant aromas of lemongrass, pineapple, and guava with bright citrus acidity.

Second Course

Pan-Seared Bristol Wild Scallops

Served over parsnip purée with crispy leeks, charred grapes,

and a drizzle of pomegranate molasses.

Wine Pairing ~ 2024 Provenance Monterey Chardonnay

Aromas of pineapple and baked apple with soft notes of brioche and a sumptuous mouthfeel

Entrée Course

Herb-Crusted New Zealand Rack of Venison

with Blackberry Bordelaise

Grass-fed New Zealand venison paired with golden fingerling potatoes

and truffle-kissed California sweet corn, finished with a luscious blackberry bordelaise.

Wine Pairing ~ 2022, Provenance Merlot ~ Napa Valley

Black cherry, raspberry, and milk chocolate with hints of graham cracker and baking spice.

Dessert of Course!

Brie and Orange Plate

Triple-cream brie paired with a fresh orange segment and touch of citrus zest — a simple, elegant finish.

Wine Pairing ~ 2023 "P" by Provenance Napa Valley Cabernet Sauvignon

Dark cherry, cassis, espresso, and bittersweet chocolate with a velvety finish.

freshly brewed coffee and assorted hot tea

Executive Chef Trilby Tatro

Manager & Sommelier Farouk Chaabi

OUR EVENING' S WINES HOSTED BY

Classic Family Roots with Italian Style

Provenance Vineyards began in 1999 and quickly earned a stellar reputation as the Napa Valley Cabernet house. Over the years, Provenance expanded into also producing tasting-room only regional exclusives and single-vineyard wine for other red, Bordeaux-style blends and white wine. Its founding family had the vision to produce fine wines that were true works of art of unique “provenance” or authentic origin.

Over the years, the brand has passed through the hands of two corporate owners. And in November 2021, the Allen Lombardi family acquired Provenance Vineyards. Attracted to its rich history, timeless style and strong growth potential, the Lombardis are committed to building the next chapter of the brand – increasing domestic distribution (and expanding globally) in fine wine shops and restaurants. The goal is make Provenance Vineyards wine more accessible to Napa wine lovers throughout the world.

Their head of winemaking is Noel Basso, who brings 20+ years of experience with California vineyards and grapes. A true cellarman, Noel is bringing the brand back to its purist philosophy of founding winemaker Tom Rinaldi, focusing on working in the vineyards and taking an unwavering grape-quality approach to each varietal.

MEET OUR EVENING'S SPECIAL GUEST



Meg Abdallah first became interested in wine while studying at UC Berkeley, where a History of Wine course opened her eyes to the balance of heritage and innovation within the industry. She began her career with Bogle Family Wine Collection, building a foundation in the California wine world, and today serves as Director of Sales & Marketing and is a part owner of Resurrection Brands— a company dedicated to supporting family-owned wineries and developing thoughtful, distinctive wine brands for new audiences. Meg resides in San Diego, California, and enjoys good food, good company, and any opportunity to bring people together over a shared glass of wine. 

W I L D E S T

Restaurant + Bar

Meet Our Hosts

Charissa Farley-Hay & Bill Hay

This sleek restaurant and bar is the spot of your wildest dreams if you are seeking a dining experience that strikes a balance between healthy and haute.

Self-descibed "chef groupies," owners Charissa Farley-Hay and Bill Hay have traveled the world seeking innovative cuisine and set out to create a destination restaurant. Helmed by one of Southern Califorinia's hottest female chefs Gladis Lizarraga, this innovative El Paseo spot offers health-consious casual fine dining in a sleek and sexy surrounding.

Dedicated to food that nourishes the body as much as it delights the senses, Wildest's menu celebrates grass-fed meats, wild-caught seafood, and creative plant-based dishes made in house. Guests can pair plates like Wagyu beef or turmeric-glazed cauliflower with selections from Wildest's Wine-Spectator Award-winning wine list and enjoy it all sitting under the stars and listening to live entertainment.

The restaurant's moniker functions on multiple levels, referring to the hip, social environment as well as the commitment to close-to-the-earth cuisine. "We wanted to make good-for-you fabulous and fun" Charissa explains. Wildest's health-conscious casual fine dining concept places the restaurant at the forefront of a growing trend in the culinary world.

Meet Wildest Executive Chef & Partner Trilby Tatro

Executive Chef Trilby Tatro grew up in the West Hollywood food scene around Wolfgang Puck, Mark Peele, and Nancy Silverton during her mother’s career as a restaurant and celebrity publicist and a maître d’ of the original Spago.

Trilby first discovered her passion cooking plants, but her broad range of culinary skills brought her to the Viceroy Hotel in Palm Springs. 

She was thrilled to be the Executive Chef at the Purple Palm in The Colony Palms, designed by world famous architect Martin Lawrence Ballard where she worked with esteemed chefs Greg Stillman, Brian Keiper, and Jeff Armstrong.

The Arrive Hotel, the first ground up hotel built in Palm Springs in over 30 years, recruited Trilby to oversee the build and development of the restaurant from the ground up including kitchen design, cost analysis, and menu development with the owner, Ezra Callahan (the 6th employee ever with Facebook.)

She spent three years running one of the largest banquet kitchens in the desert, the Waldorf Astoria La Quinta where she executed high-capacity events such as Ted Talks, Marine Balls, weddings for high net-worth individuals, and constant corporate events. During the pandemic The Waldorf became a movie and TV production set, and Chef Tatro executed all of the catering for entire seasons of The Bachelorette and Chopped, as well as, multiple movies including the Olivia Wilde and Harry Styles movie, “Don’t Worry Darling”.

Chef Tatro has also been an executive banquet chef at one of the most historic hotels in the US, The Omni Mount Washington in New Hampshire as well as the Omni Rancho Las Palmas. She has assisted Task Force Kitchen Management for both Hilton and Omni Hotel Group at the Mandalay Beach Resort Ventura.

Chef Tatro is excited to bring her experience, and passion to the award-winning Wildest Restaurant.

Meet Wildest Manager & Sommelier Farouk Chaabi

Born and raised in France’s Rhône Valley, and beloved in the Coachella Valley, Farouk Chaabi grew up surrounded by the vineyards of Hermitage, Cornas, and Saint-Joseph. His career has taken him from European apprenticeships to the American fine dining scene, where he developed a reputation for approachability, insight, and passion. Now at the helm of Wildest’s beverage program, Farouk aims to bring the joy of discovery back to wine — connecting guests to both the land and the moment.

OUR DECEMBER 2025 WINEWOMEN PSP DINNER

BENEFITS AND CELEBRATES

The Mended Hearts Mission

To inspire hope and improve the quality of life of heart patients and their families through ongoing peer-to-peer support, education, and advocacy.

Mended Hearts of Coachella Valley® was formally chartered in 2001 with operations at Eisenhower Medical Center. They are one of many Chapters of The Mended Hearts Inc, the World's largest peer to peer support group for heart patients and families. Initially, they focused only on open heart surgery patients. In 2007, they enriched their program to include all types of heart patients. Recognizing that they were missing efforts in the West Valley, operations were expanded in 2011 to include Desert Regional Medical Center. Their support through a group of accredited visitors, all of which have had some type of heart event, go around both hospitals visiting with heart patients and their families. They provide Hope, Encouragement and Education. In addition, Mended Hearts hold monthly educational lectures October-June in partnership with Eisenhower Health, followed by their support group meeting. Lectures are in person and virtually on ZOOM. A quarterly newsletter is published showing events, synopsis of the lectures and personal stories. Mended Hearts special activity is raising funds to offer scholarships to cardiac nurses enrolled in a Bachelors, Masters or continuing education program at both hospitals.



www.mendedhearts.org

SPECIAL THANKS TO

AND