Don't Miss Out On Cheeky's Grab n' Go!

Don't miss out on our Cheeky's Grab n' Go pop up for Modernism Week!  Located next to Modernism Camp at 515 North Palm Canyon Drive, Cheeky's Grab n' Go has you covered all day long!  With freshly juiced smoothies and croissants in the morning to salads, light sandwiches, cocktails and more in the afternoon, there is a little something for everyone!  Here are the details!

When - Thursday February 12th - Sunday February 22nd 
What Time - 830am - 7pm
Happy Hour - 4pm - 7pm

Where - 515 N Palm Canyon Dr, Palm Springs, CA (next to Modernism Camp!)

We know Modernism Week can be grueling, between the heat, parties and home tours, so come relax and recharge with us at the Grab n' Go or swing by for a quick bite on the way to your next event!  With happy hour from 4-7pm, it is the perfect spot to get your afternoon buzz on before heading out for the evening!

I hope everyone has been enjoying their time at Modernism Week because I know I have!  If you are need of a morning espresso before you hit up the town our coffee cart is now located in the Birba gardens and will be open all weekend from 8am-2pm!  Serving delicious Vittoria coffee, it's the perfect place to relax while waiting for your table at Cheeky's or to grab a cup of joe on your way by!  If you are looking for more information click here! Have a fantastically Modern weekend everyone!! xo sarah

A Look Into Birba's New Pasta Menu

Making pasta by hand is a time honored Italian tradition, one that is lost in most modern day households as it is so readily available and inexpensive to purchase.  In an effort to honor their Italian routes and pay homage to this tradition, Birba launched a new pasta menu a few weeks ago featuring a variety of hand made pasta dishes!  I had the pleasure of going into their kitchen and photographing a little bit of the process of how their ricotta and mint raviolis are made.  I've never been to Italy, but chatting with Joe, Birba's sous chef about life and our roots, as he rolled out the dough and formed each little square by hand, made me feel as if I was in Italy chatting with an old friend around the kitchen table.  You can truly taste the time, love and care that goes into each of these dishes.  For me, knowing that someone took the time to fill each of the raviolis on my plate individually, really made me sit down and not only taste but appreciate each of the components in the dish, out of respect for the food and for the person who made them!  Well?  What are you waiting for!  Head on over to Birba with some friends and try out a few (personally I love the raviolis and the pappardelle but they are all great!) xx sarah


I know most of you probably think I'm ludicrous for posting a cookie recipe directly after the holidays, but for those of us who decided to not add, "get in shape," to our list of resolutions this one is a must!  Gingersnaps are one of my favorite cookies!  They are spiced, simple, and are so perfectly dunkable it borders on not humanely ok (my fave is with a cup of coffee.)  So if you are like me and have solemnly sworn to avoid the gym then I invite you to join me in devouring this deliciousness!  And for those of you who are trying your hardest to avoid stuff like this remember life is all about moderation!!!! ;) ;) xx sarah

Yield 50 thin cookies
2oz unsalted butter
3/4 tsp baking soda
1/3 tsp salt
.65 oz ground ginger
1.25 oz fresh ginger
1.5 tsp cinnamon
3/4 tsp black pepper
1/4-1/2 tsp nutmeg
1/4-1/2 tsp cloves
8 oz sugar
1 oz brown sugar
1 1/4 oz molasses
4.8 oz all purpose flour
4 oz pastry flour
1.5 egg whites


1. Place butter, baking soda, salt, ground ginger, fresh ginger, cinnamon, black pepper, nutmeg, cloves, sugar, brown sugar and molasses in mixer, using the paddle attachment cream together.
2. Add all purpose flour and pastry flour and mix again. 
3. Add egg whites and mix one more time. Place in refrigerator and chill over night
4. Roll out the dough using a generous amount of flour on the work surface, roll out to ¼ inch. 
5. Use cookie cutter to make cookies and place on a baking sheet covered with parchment paper.
6. Bake at 350 degrees in a standard oven or 325 degrees in a convection oven for 12 minutes.
7. Let cool for 10 minutes and lightly dust top of cookies with an extra fine sugar let cool for another 20 minutes and serve.

No time to make your own? Order a dozen from Cheeky’s for a delicious treat!!!

Mezcal Hot Toddy - YES, Please!

Simple, smoky, delicious.  This mezcal hot toddy is a great twist on an old classic!  Using mezcal instead of whiskey adds a surprisingly delicious and unexpected smokiness to the wintery cocktail.  It may be starting to warm up here in Palm Springs but there's no way I was going to deprive the rest of you who are still living in snowy wonderlands of this drink.  This bevvie was first brought to my attention when I asked my good friend Michael, who is a bartender at Birba and of whom many of you may know as Lutke, for a warm beverage on a rather chilly Palm Springs night, but I wanted it to be different, obv.  And it was EXACTLY the perfect mix of familiar and unexpected.  It warmed me right up and gave me a nice buzz!  I hope you love it as much as I do!  xx sarah

yields 1 cocktail

1.5 oz mezcal (we like Vida Organic)
1/2 oz lemon juice
3/4 oz honey
4 oz hot water
1 lemon wedge
1 orange wedge

In a snifter mix honey and hot water until honey is dissolved.
Stir in mezcal and lemon juice.
Squeeze lemon wedge and orange wedge over beverage and garnish with fresh fruit or place the squeezed fruit directly into glass!

F10 Supports the PS Animal Shelter!

This month F10 is super excited to support the Palm Springs Animal Shelter!  For the whole month of November proceeds of our vegan "PERFECT PITTie" pizza will go directly to the Palm Springs Animal Shelter! The PS Animal Shelter is the only municipal no-kill animal shelter in the Coachella Valley, in a town that is so animal friendly we think it's incredibly important to show our support, raise awareness, and give back to establishments that share in our same values and protect our furry friends.  The shelter cares for between 400-600 animals every day, and depends on donations to continue to be there for the animals that depend on them.  All you need to do is stop in, enjoy a PERFECT PITTie pizza and grab some cocktails with friends! What else could be better than that?

More info at
Volunteer at

Salmon Breakfast Cakelets

Happy Weekend ya'll!!  You know what that means, brunch, brunch, brunch and more brunch.  They say that my generation does brunch better then most and I would hole heartedly agree.  If you don't believe me, check out this Time's article here, if it's in the Times then it must be true, right?  There is something about a nice early afternoon eggs benny and a mimosa that really just feels right in the soul.  Whether you tend to make it at home with friends or head to your favorite weekend eatery, these salmon breakfast cakelets are something I whole heartedly encourage you to try.  Salmon, potatoes, DILL, eggs, eat, sleep, brunch, repeat.  Cheers! xo sarah

yield 6 cakelets
1 scallion, chopped
1/2 red onion, diced
3 garlic cloves, minced
1 large potato, baked
1 lb salmon, poached
2 oz dill
1 lemon, zest

Saute, dill, garlic, onion, and scallions over medium low heat.
Lightly mash the baked potato so that it is soft but still has texture.
In a medium size bowl combine potato, scallions, onions, garlic, lemon zest, a few dashes of tabasco, a pinch of salt and pepper. (more to taste if you prefer it spicier!)
Using a fork, gently pull apart poached salmon until it is in chunks.
Add salmon to bowl and mix thoroughly.
Using your hands create small cakelet patties until mixture is finished.
Place patties in a saute pan that has previously been heated with olive oil over medium - high heat.
The olive oil and pan should be hot enough to lightly brown and crisp the cakelet.  Flip over and repeat on other side until both sides are evenly browned.  
*Be careful not to overflip cakelet as they can break apart.
Repeat until all cakelets are cooked.
Top with your favorite kind of eggs and garnish with some hollandaise sauce, a few of the sauteed dill sprigs and some salt and pepper.

*Recipe for hollandaise sauce can be found here!

photography by Sarah Dickenson

F10 in the News!

We've been receiving a lot of great press lately! Here are some of the highlights!

Food and Wine Travel - Avalon Hotel & Chi Chi
Food and Wine features Chi Chi and the Avalon! We all know that Palm Springs no longer really has an "off season," and it's great to see! I think it's safe to say that Avalon with it's relaxed and modern vibes and Chi Chi with its health forward latin inspired plates is going to become one of the must visit places to stay and eat in PS!

Bodie On the Road - "Your Guide to Tail-Wagging Travels"
Bodie On the Road is the dog friendly travel blog of Belinda Jones, a British magazine journalist and travel author and her adorable pup Bodie!  The purpose of the blog is to share the best places to travel, dine, and stay with your favorite four legged companion in tow!  Recently Belinda and Bodie traveled to Palm Springs and named our very own Cheeky's and Birba as two of their favorite dog friendly places to dine and Chi Chi as one of their favorite poolside eateries!  Find out more about Belinda and Bodie by visiting their blog and checking out the full feature here! Thanks for dining with us Belinda and Bodie!

The Australian - Palm Springs, the Capital of Desert Cool
According the Australian, Palm Springs is one of the hippest places to visit these days, and we couldn't agree more!  With our dry air, sunshine filled days and poolside lifestyle it's no wonder it's the hottest place (literally) to be seen! Thanks for naming Cheeky's as one of your "treats in the heat!"  Read the full article for more Aussie goodness here!

Social Highlights
And last but certainly not least, instagram! I feel like there's been an explosion of fun grams all over my newsfeed, here is a round up of a few of my favorites!

Summer Heirloom Gazpacho Recipe - Memorial Day Weekend

Looking for the perfect dish to bring to that Memorial Day bbq?  Look no further!  This gazpacho is so delicious I don't even know where to begin!  It's got great zesty flavors, a little spice, it's pretty darn healthy for ya AND it's chilled!  You can serve it in mini glasses for gazpacho shooter appetizers or in larger bowls for a side dish!

Don't forget, tonight is our very last Local 622 live music showcase for the season at Birba! The music is from 730-9pm tonight and features the talented Phil Kaylor (he is also the man behind the tasty pastries at Cheeky's if you didn't know!)  So come on by with your friends and hang out with us!  Great tunes, great pizza, fresh cocktails..what could be better?  Cheers! xo sarah

*read on for the recipe!

yield 4-6 people

4 heirloom tomatoes
1 red onion
1 garlic clove
1 serrano chile pepper
1.5 cucumbers
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup red wine vinegar
1/2 cup olive oil
1 green onion, finely chopped

For Gazpacho
- In a blender combine, 2 heirloom tomatoes, 1/2 cucumber, the center of both peppers, 1/2 onion, 1 garlic clove, and 1/2 serrano chile pepper, red wine vinegar and olive oil.
- Add salt and pepper to taste, starting with a pinch.

For Garnish
- Dice 2 heirloom tomatoes, 1/2 onion, 1/2 serrano pepper, 1 red pepper, 1 yellow pepper and 1 cucumber.

To Serve
- Gazpacho can be served immediately, but we prefer it chilled!
- When you are ready to serve combine garnish and gazpacho as you are serving or in pre portioned containers.
- Sprinkle with green onion.