Party at Pechanga!
With more than 200 spacious RV sites, including deluxe back-ins and pull-throughs, presidential sites with a gazebo and barbecue, as well as buddy sites, RVers are sure to find just the right campsite setup at Pechanga RV Resort and Casino in Temecula, California. There is Wi-Fi throughout the park, a grill area, a dog play area, a clubhouse, horseshoe pits, laundry facilities, a heated pool, and two hot tubs. A free shuttle runs between the resort and the massive casino nearby, picking you up and returning to your RV as needed. Next to the resort is a gas station and a mini-mart with a Baja Express.
Pechanga’s resort casino is one of the largest in the US, with 200,000 square feet of gaming space, 4,500 slot machines, more than 150 table games, and a sizeable high-limit gaming area. To catch some rays, head to the resort’s 4.5-acre tropical oasis, The Cove (opens mid-March for the season), with adults-only and family-friendly pools, cabanas, a swim-up bar, and a waterslide.
Photo Credit: Pechanga RV Resort and Casino
Every level of golfer will enjoy Journey, Pechanga’s picturesque par-72, links-style course, surrounded by the rolling hills of Temecula’s wine country. Dozens of wineries are close to the resort, as are companies offering sunrise hot-air balloon rides.
In addition to achieving a perfect 10/10*/10 rating from the Good Sam North American Campground Guide for the facility, overall cleanliness, and visual appeal, Pechanga RV Resort and Casino has entertainment and events throughout the year. Those include rock, jazz, country music, and stand-up comedians. The site also hosts gourmet food and beverage festivals like its Microbrew Festival & Chili Cook-Off, Wine Festival & Chocolate Decadence, and Sushi & Sake Festival.
Tickets can be purchased in person at the Pechanga box office, online, or by calling 877-711-2946. Each of these festivals benefits a charity. Scroll down for details on upcoming events, plus a delicious chili recipe straight from the kitchen of a Pechanga chef.
Photo Credit: Pechanga RV Resort and Casino
Wine and Chocolate Festival—March 4, 2023
Do you love chocolate and wine? Pechanga’s 13th Annual Wine Festival & Chocolate Decadence benefits Habitat for Humanity Inland Valley, is set for March 4, 2023. If you like this sweet combination, plus gourmet food and helping others, mark your calendar for the event, which is held in the resort’s Summit Room from 1–5 PM. VIP entry is at 11 AM.
The event offers festivalgoers (21 and older) hundreds of wine varieties, sweet and savory chocolate confections, gourmet food samples, live music, and a silent auction, all while helping out a good cause.
Photo Credit: Pechanga RV Resort and Casino
General admission tickets ($100) include a souvenir wine glass, unlimited two-ounce samples of wine and spirits, gourmet dessert and cuisine samples from Pechanga’s acclaimed pastry and restaurant chefs, live music, and a silent auction. VIP ticket holders ($150) receive early entry, which includes an upgraded souvenir wine glass, fruit, and cheese, and passed hors d’oeuvres. Designated driver tickets ($75/$125) are also available.
Proceeds from Pechanga’s Wine Festival & Chocolate Decadence support Habitat for Humanity Inland Valley’s programs that provide housing needs to deserving families and home repairs for senior citizens and those who are no longer able to do such work themselves.
Photo Credit: Pechanga RV Resort and Casino
Sushi & Sake Festival—April 8, 2023
Guests will enjoy an afternoon filled with premium Japanese sake and beer, house-made sushi by Pechanga’s master chefs, a silent auction, and live music at the 3rd Annual Sushi & Sake Festival on Saturday, April 8. With one ticket, guests can taste more than 40 premium sakes (Daiginjo, Ginjo, Junmai, and sparkling), including many award-winning brands and styles from all over Japan and around the world.
Pechanga chefs create artful and tasty cuisine as they prepare thousands of fresh pieces of sushi to pair with the sake selections. Chefs Kiyo Ikeda, head chef of Pechanga’s Umi Sushi & Oyster Bar, Kok Che, executive sous chef of Pechanga’s Asian restaurants, and Andre Pinto, Pechanga executive chef, will be on hand to meet with guests. These talented culinary artists will present fresh, made-on-site sushi and share their expert suggestions for matching sushi with sake. As a sidebar, the Umi Sushi & Oyster Bar was recognized by USA Today as one of best casino restaurants in the country, so guests are definitely in for a treat!
Photo Credit: Pechanga RV Resort and Casino
A traditional Japanese Taiko drummer, a Japanese guitarist, and a “Koto”—a Japanese harpist—will set the mood for the festival’s musical interludes. A silent auction features sought-after gifts such as art, vacation packages, and more. General admission ($120) is from 1–4 PM, VIP admission ($160) is from 12–4, and designated driver tickets are $75.
Proceeds from the event benefit Habitat for Humanity Inland Valley, which provides housing needs to deserving families and home repairs to senior citizens and those who can no longer do such work themselves.
Photo Credit: Pechanga RV Resort and Casino
Microbrew Festival & Chili Cook-Off—JUNE 18, 2023
Pechanga’s Microbrew Festival & Chili Cook-Off fires up on Sunday, June 18, which also happens to be Father’s Day. Why not treat Dad to a day of gourmet chili, unlimited beer sampling, and entertainment?
Beer enthusiasts can taste samples of craft and small-production brews from hundreds of breweries across California, the Midwest, and even the East Coast. Ticket holders will enjoy limitless bites of eight varieties of homemade chili, fired up by the award-winning chefs at Pechanga Resort Casino. Also on tap is live music and an extensive silent auction with valuable items on which to bid. Pechanga chefs go head-to-head each year to determine the AAA Four Diamond property’s best chili maker.
The event gets underway inside the Pechanga Summit event center from 1–5 PM for general admission ticket holders ($60) and 12–5 PM for VIP pass holders ($80). Designated driver tickets are $40.
Photo Credit: Pechanga RV Resort and Casino
The festival offers the perfect opportunity to try craft brews from Southern California and around the country, as well as international beers, all under one roof. Guests can also enjoy live music and tasty chili, all while contributing to charity. The festival and cook-off feature a silent auction with prizes that include getaway stays, golf outings, sports memorabilia, fine wine and beer gift baskets, and more.
Proceeds from the event support Habitat for Humanity Inland Valley programs, including home-building, free Healthy Homes and Financial Wellness workshops, neighborhood revitalization, home improvement on behalf of veterans, and the organization’s two ReStore locations.
Photo Credit: bhofack2/Getty
Slow-Cooked Hearty Chili
To prepare your tastebuds for Pechanga’s Microbrew Festival & Chili Cook-Off, Pechanga Chef Joshua Temple shares his recipe for this delicious and mild chili.
“This is a flavorful and hearty chili that will last for about a week in your fridge (for leftovers) and for several months if you’d rather freeze it. Substitute the ground beef for meatless crumbles or pinto and kidney beans, and you’ll have an amazingly hearty and healthy vegetarian chili. This is perfect for cooking on the road, any time of the year.” — Joshua Temple, head chef of Pechanga’s production kitchen.
- 5 lbs ground chuck
- 2 medium red onions, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 2 (14 1/2-ounce) cans diced green Ortega tomatoes, undrained
- 4 (8-ounce) cans of tomato sauce
- 1 (6-ounce) can of tomato paste
- 1/4 cup chili powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- ½ tsp smoked paprika
- ½ tsp red pepper flakes
- bay leaf
- 2 (16-ounce) cans of light red kidney beans, rinsed and drained (optional) Garnish: Sour cream, shredded cheddar cheese, chopped green onions, chopped white onions.
Directions
- Cook ground chuck, in batches, in a large skillet over medium-high heat for about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker. Stir in onions, then the following 12 ingredients, and, if desired, beans. Cook, covered, at HIGH for 5–6 hours or at LOW for 6–8 hours. Remove and discard the bay leaf. Serve with desired toppings.
- Cooktop preparation: Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, the next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer for 4–6 hours. Remove and discard the bay leaf. Serve with desired toppings.
- To freeze: Let chili stand for 30 minutes. Evenly divide the chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in the freezer. Freeze for up to 1 month. Thaw frozen chili overnight in the refrigerator or defrost it in the microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH for 6–7 minutes or until bubbly, stirring after 3 1/2 minutes.
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