Chef Gutierrez brings much experience to The Peak

Memorial Day weekend marked the opening of Tahquitz Pines’ restaurant, the Peak, with a Santa Maria style BBQ buffet. For many locals it was their first look at the changes at what was always a church camp, but is now a resort destination with varied lodging options, event venues, and recreation facilities for guests and day-pass purchasers.

Friday was opening night for the Peak, and there we met Chef Amaro Gutierrez. He was executive chef for the last five years at the Empire Polo Grounds in Indio, which hosts Coachella Fest and Stagecoach. His work there put him in contact with many celebrity chefs. There and at Indian Ridge Country Club he got a sense of what a clubhouse can be, and says about the Peak, “it’s going to be a club house for the community.” It has two decks, one facing the entry and one in back, elevated and facing the forest. The restaurant and full bar are in a pine paneled dining room out of Idyllwild’s past. There is a large hall upstairs for ballroom dancing, karaoke, small shows and banquets.

Amaro called the weekend “the beginning of the future” for the Peak, and the restaurant “the opportunity I’ve been waiting for my entire career, to come up here and partner with people who want to make things happen.” The full bar includes wines and a “killer” selection of whiskeys and scotches, “up to the 21-year marks.” “We’re going to have fun with this. This isn’t your standard sit down, same menu, one special a day. It’s going to be lot more fun.”

When he first looked at the existing dining hall, Amaro thought some of the cafeteria’s style would get in the way, but then began to think outside the box, turning what might seem weaknesses at first into strengths. During the opening weekend, diners still picked up old-fashioned trays and went down a buffet line, but in the future table service will be the norm. The salad bar will stay, abut the chef has already rolled out a small dinner and lunch menu, and is dreaming of some BBQ specials, entrees like “Tomahawk” rib feasts, 18 oz bone-in ribeye steaks and more. The lunch menu includes sandwiches and lighter fair and dinner, starting at 3 p.m, includes bone in ribeye, skirt steak with an herb chimichurri, a “Kiss of Smoke” NY steak, steer steak with shiitake charred onion Demi glaze, and Norwiegan Salmon, also with a chimichurri. Expect the menu to change seasonally.

“On the day-to-day menu I might bring some things I’ve learned cooking with Argentinian chefs.” Amaro loves to cook outdoors, and the grills and smoker will stay for the season, appearing on the deck at the Peak and at events on the lawn and around the premises. He pointed out the selection available that weekend: eight meats and as many vegan options available on request. “This is my jam. It’s showtime baby.”

The Peak at Tahquitz Pines Retreat, 55252 South Circle Dr. Open daily 11 a.m. to 9 p.m.