Author: Eric Wadlund

Eric joined Toscana in 2014 after his six years as Executive Chef and Director of Operations at Spencer’s Restaurant in Palm Springs, CA. His goal is to ensure that Members and their guests have an inspired and enjoyable dining experience. Eric was just four when he whipped up his first culinary delight: doughnuts, at his father’s bakery. At the age of 18, he began his formal training, serving as apprentice at the highly acclaimed Madison Club in Wisconsin. After Madison, Eric worked under James Beard Award winning Chef Buben in Washington's prestigious Occidental Restaurant. Eric’s passion led him to work in some of America’s finest four star restaurants including Azur by Le Bernardin, The Occidental, The Rattlesnake and Terra Cotta. He has had the honor of cooking at the James Beard House three times. Eric and his family live in La Quinta and have called the desert their home since 2002. He and his family enjoy traveling and golf.

Chef’s Eric Berry Coconut No Bake Cheesecake Recipe

Berry Coconut No Bake Cheesecake FOR THE CRUST ¾ cup of  Shredded unsweetened coconut 1 3/4 cups of  Graham cracker crumbs 1 tbsp. of  Light brown sugar 6 tbsp. of Butter, unsalted, melted and cooled 1 tsp. of Kosher salt FOR THE FILLING 2 (14-oz.) cans of  Coconut milk, full-fat, chilled in the refrigerator overnight […]

Chef Eric’s Chilled Spring Asparagus Salad

Chilled Spring Asparagus Salad Ingredients 2 each Asparagus bunches 2 cups Couscous (uncooked) ½ cup Kalamata olives (pitted, sliced) ½ cup Feta cheese ¼ cup Pine nuts (toasted) ¼ cup Mint (chiffonade) 1 Lemon zest (use juice for dressing) 1 tsp Salt ½ tsp Black pepper Dressing ⅓ cup Extra Virgin olive oil 3 tbsp […]

Toscana Iron Chef – Mary Kallusky’s Pork Chops With A Twist!

We would like to thank our contestants who attended the second Iron Chef Competition. Chef Eric’s team comprised of Tandy Bowers, Tim Haidinger & Barbara Hanna battled it out in our Kitchen Stadium with Chef Jake’s team comprised of Sally Schreter, Lisa Katsman & Christine Maginn – Goguen. It was a fierce battle but the […]

Toscana Iron Chef – Hope’s Corn Dish Recipe

Many thanks to our contestants at our first ever Iron Chef Competition. Chef Eric’s team comprised of Patti Estrabook, Mary Kallusky, Sharon King Peterson, Hope Pettinger and Chef Jake’s team of Roula Younes, Marcy Tonkin, Victoria McCurley, Judy Diamond and Nhu Forrest. They battled it out in our Kitchen Stadium and it was a fierce […]

Chef Eric’s Asian Style Halibut Recipe

Asian Style Alaskan Halibut in Parchment Ingredients 1 Bok choy (thickly sliced) or 4 Baby Bok choy (ends trimmed) 1 Red bell pepper (thinly sliced lengthwise) 4 Alaskan halibut fillets (6-ounce) ½ tsp black pepper 3 Scallions (white and green parts), thinly sliced on a diagonal 1 Lemongrass, thinly sliced on a diagonal ½ Orange […]

Waffle Styles and the Toppings

Have you tried our Liège-style waffle or Belgian style waffle? Did you know that in Belgium, there’s not just one style of a Belgian waffle? While there are many variations, the two most popular are the Liège (gaufre de Liège) and the Brussels (gaufre de Bruxelles). Named after the city in Wallonia where it originated, […]

Tour around Desert Regional Medical Center NICU

On Tuesday, November 11, Julie Bloom and I went to Desert Regional Medical Center and met with Ricki Hill from The March of Dimes Foundation. Julie, Ricki and I, along with Angelina Castteberry, who is the executive director of Made for a Miracle, were lucky enough to get to tour the hospital NICU. The NICU […]