Last Update

2007-01-06T00:00:00.000Z

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Wrong Daniel Warfe?

Daniel Warfe

Head Chef

Pachanga Casino

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Pachanga Casino

Background Information

Employment History

Warehouse Manager

Pechanga.Net

Maint. Supervisor

Pechanga.Net

Web References (8 Total References)


FAIRPLEX - Newsroom - WINNERS ANNOUNCED FOR WEBER BARBECUE COOK OFF AT 2003

www.fairplex.com [cached]

Among the panel of judges were: Daniel Warfe, head chef of Pachanga Casino; Vern Lanegrasse, known as "The Hollywood Chef"; Neill Foster, restaurant critic; Jackie Olden, cookbook author and radio/television host; Bob Gorley, food critic; and Steve Knight, radio host.


FAIRPLEX - Newsroom - WINNERS ANNOUNCED FOR WEBER BARBECUE COOK OFF AT 2003

www.fairplex.org [cached]

Among the panel of judges were: Daniel Warfe, head chef of Pachanga Casino; Vern Lanegrasse, known as "The Hollywood Chef"; Neill Foster, restaurant critic; Jackie Olden, cookbook author and radio/television host; Bob Gorley, food critic; and Steve Knight, radio host.


FAIRPLEX - About us - Press Release - WINNERS ANNOUNCED FOR WEBER BARBECUE COOK OFF AT 2003

www.lacountyfair.com [cached]

Among the panel of judges were: Daniel Warfe, head chef of Pachanga Casino; Vern Lanegrasse, known as "The Hollywood Chef"; Neill Foster, restaurant critic; Jackie Olden, cookbook author and radio/television host; Bob Gorley, food critic; and Steve Knight, radio host.


What's Happening | The San Diego Union-Tribune

ww.uniontrib.com [cached]

"Backyard Aromas" with sous chef Daniel Warfe of Pechanga Resort & Casino, 11:30 a.m. June 11 in the resort's Hummingbird Hall, Temecula. $37.50.Reservations: (877) 711-2WIN.


PE.com | Inland Southern California | Lifestyles

www.pe.com [cached]

Daniel Warfe, a sous chef at Pechanga Resort & Casino, likes his corn with a bit of a bite.

"I like the corn when it's still a little bit crunchy," he said.
When it comes to cooking corn, there are plenty of choices: steaming, boiling, , even microwaving will do the trick.
Warfe likes to barbecue, soaking corn in the husks overnight, then grilling until the husks are brown or black on all sides, depending on your taste.

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