bill anderson cmo pechanga casino contact

The new year will bring a new hotel and other amenities for Viejas guests. One new, 80-minute treatment will be a white sage aromatherapy massage.Īnd one of the more unique spa offerings will be the Spicy & Icy Facial, which takes you through stark contrasts: It’s relaxing and invigorating, intensely hot and cold (thanks to warming cinnamon and a cooling ionic mask).Ĥ5000 Pechanga Parkway, Temecula. White sage, in particular, will be used for its cleansing and purifying properties. Several of the signature spa treatments will incorporate plants and flowers that are considered integral to healing by Pechanga tribal members. Three relaxation rooms - a men’s, women’s and coed - will allow for chilling before and after treatments. There will be two indoor hydrotherapy pools, plus a hair and nail salon that will offer make-up and barbering services. The Spa: The two-story luxury spa and fitness studio was still too much of a construction zone to visit but we did learn that in addition to 17 treatment rooms, there will be a private pool with cabana massage services and a hot tub. A green roof meeting and zen garden sits atop the ballroom and has been designed with native species plants, water features and Native American art installations. We can’t even venture how much the giant center chandelier weighs.Ī second-floor meeting room overlooks the ballroom and can be used as VIP seating for concerts. The main ballroom has 40,000 square feet that can be divided into five sections (one at 18,257 square feet, four at 5,987 square feet each). Pechanga Summit event center: The cavernous convention/wedding/trade show/concert hall has been doubled in size and feels like all of Comic-Con could fit in there.

The delicate but not dainty vanilla cream-filled raspberry macaron could easily be shared by three. The truly standout dishes included a flavorful organic beet salad with a manchego mousse, granola and watercress, a creative sesame cone filled with tuna poke and yuzu aioli, a perfectly sous-vide-then-grilled medium rare hangar steak, with homemade French fries, plump scallops on a parmesan-Brussels sprout purée, with roasted enoki and oyster mushrooms and fennel pickled in apple juice. Lobby Bar: Chef Jose Mendoza cooked up samples from the farm-to-table bistro’s menu to whet people’s appetite. (Alejandro Tamayo / The San Diego Union-Tribune )

Bill anderson cmo pechanga casino contact