CM
Interview by Jorge Perezchica
Truss & Twine is a sophisticated mix between desert and city vibe. Step inside and be transported into a stylish urban atmosphere, but take in the view from the massive windows and you’ll be reminded that you’re still in downtown Palm Springs. Located in the historic El Paseo building, Truss & Twine sits adjacent to the team’s first venture, Workshop Kitchen + Bar from celebrated Executive Chef/Owner Michael Beckman. Truss & Twine specializes in classic cocktails broken down by era, alongside a desert-inspired menu using ingredients from the Coachella Valley. When I visited, it was the first Thursday of the month which means: Pizza & Pinot. I made it a date night with beautiful company at my table. The special menu includes 2 glasses of pinot, salad, pizza and tiramisu. Service all around was friendly, the atmosphere was trendy and the food was délicieux. While enjoying my stay, I took a moment to chat with Michael for the Coachella Magazine interview.
Coachella Magazine: Can you tell us about your background as a chef?
Michael Beckman: I started working in restaurants, Italian restaurants in San Francisco. I was a student and fell in love with the culture. It’s kind of a lifestyle and passion about wine and food. I learned a lot and I decided it was something I wanted to pursue. I’m originally from Long Beach and Laguna, in Southern California. But I went to school at the University of SF. It’ll be 11 years I’m here…on and off punctuated by three years in Los Angeles and a year in Vegas. I went to culinary school in France and stayed there for about six years.
CM: What did you enjoy most about your education?
Michael: I loved living in Lyon, France. That’s where the culinary school was – the Paul Bocuse Institute, who just passed away. It’s a very monumental passing. He’s probably the greatest influence of the culinary world in the last hundred years. I did my apprenticeship at a 3 Michelin-starred restaurant in Burgundy. Very amazing. It was a 70-seat restaurant that had 30 chefs in the kitchen, and 30 servers in the front of the house. Super iconic and amazing experience.
CM: How did you come up with the name “Truss & Twine,” what was the inspiration?
Michael: We found those architectural trusses that were already here when we found the space. I thought it was a very important design feature, as we’re known for our design next door at Workshop. I wanted a word that represents the design, and one that represents culinary—you have twines and charcuterie butcher and butchering technique. So, I thought it went well together. That’s how the name came into being.
CM: Tell us about your monthly events?
Michael: First Thursday of the month is Pizza & Pinot. Second Thursday is Luau. We roast a whole pig and offer some really great Tiki drinks with it. Third Thursday of the month is throwback Thursday. We bring back a lot of the classic dishes from Workshop back, so that’s really the focus that we’re trying to drive—getting more people involved to do something fun on a Thursday that’s super reasonable.
CM: What is the key to pairing wine and food?
Michael: There’s a couple different approaches – you can go either with the food or to contrast the food. If you have a rich, fatty dish, you can find a wine that has the same kind of intensity, or you can find something with acid to balance that. But I think of that as sort of volume. If you have flavor in a dish that’s more or less intense, you’ll look for that style of wine – something that’s big and bold, you’ll look for that type character in the wine as well. But it helps to know where certain foods or specialties come from. For example, if you’re making an oxtail ragu, knowing the wines of that same region help you to prepare. Usually the wines in the region go with that food.
CM: Do you source ingredients locally?
Michael: We worked closely with County Line Farms for salads. They set up shop in Coachella Valley, but we go from Hemet, Redlands, Yucaipa, Temecula, Coachella. We’ll get a variety of different produces throughout the year as well.
CM: What is your DJ program like on weekends?
Michael: She (Rachel) formerly did all the bookings for the Ace Hotel and Standard Hotel here and in Los Angeles. So, we plugged her in to take over the music program. We told her the vibe we’re going for. There’s no dance floor, but we want you moving in your seat. They spin everything, and all the DJs bring strictly vinyl. So, it’s old school R&B to contemporary and indie.
CM: You also own Workshop + Kitchen. How do you balance both?
Michael: It’s pretty easy because it’s next door and lets us grow in an organic way.
CM: How do you feel about the downtown redevelopment project. What kind of impact has it had on your business?
Michael: The Rowan was definitely a big win for Palm Springs, with a major brand like Kimpton. It brought a lot of people who specialize in food, beverage, hospitality to the desert. I think we’re right in that same mode and will benefit from all of that.
The Details
What: Curated Cocktails • Craft Wine & Beer • Elevated Bar Food • DJs & More
Where: 800 N Palm Canyon Dr Suite F, Palm Springs, CA 92262
Hours: Sun-Thurs 4pm – 12:30am, Fri & Sat 4pm – 1:30am
Web: trussandtwine.com
Instagram: @trussandtwine
Contact: 760-699-7294