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 Eric’s Gluten-Free Pumpkin-Almond Pancakes

Ingredients 2.1 oz. of Tapioca flour (about 1/2 cup) 1.3 oz. of White rice flour (about 1/4 cup) 1 oz. of Stone-ground whole-grain corn flour (about 1/4 cup) 2 tbsp. of Organic brown sugar 1 tsp. of Baking powder 1/2 tsp. of Ground ginger 1/4 tsp. of Ground cinnamon 1/4 tsp. of Ground allspice 1/2 cup of Organic pumpkin puree 1/4 cup of […]

Chef Eric Wadlund’s Hasselback Apples Recipe

Ingredients 2 Apples (large, peeled and cored, then halved vertically) 1 Cooking spray 4 tbsp. of Brown sugar (divided) 2 1/2 tbsp. of Butter (melted and divided) 3/4 tsp. of Cinnamon (ground, divided) 2 tbsp. of Old-fashioned rolled oats 1 tsp. of All-purpose flour 1/4 tsp. of Kosher salt 1 1/2 cups of Vanilla ice cream Preparation 1. Preheat oven to 400°. […]