By Crystal Harrell

POM at Fantasy Springs Resort Casino in Indio is dishing out an assortment of delectable Sunday brunch options for guests to enjoy this summer. Every Sunday from 10 a.m. to 4 p.m., these delicious dishes are prepared with the freshest and healthiest ingredients and are creatively crafted and beautifully presented.

Executive Chef Freddy Rieger has fused traditional California Cuisine with tastes from Latin America and Italy, offering a global feast for every palate. Chef Freddy leads the culinary team at Fantasy Springs Resort Casino, emphasizing using the finest ingredients, empowering passionate professionals, and treating everyone like honored guests. His popular long-running “Chef Freddy’s Tip of the Week” remains a favorite segment on KESQ News Channel 3, where he shares recipes and tips on how to make his favorite dishes.

“The ingredients we use are locally sourced. I use two different produce companies that specialize in local California farms in the Inland Empire, as well as the East Valley,” shared Chef Freddy.


Guests can enjoy a casual, yet elegant culinary experience in POM’s modern and comfortable dining room featuring an open and airy feel. The featured brunch menu items range from homestyle favorites to latin-infused creations that will leave you feeling full and satisfied.

The popular Sweet Potato Smash consists of avocado, pickled red onion, asparagus, mushrooms, poached egg, thai chili maple syrup, and toasted hemp seeds. The Creole Shrimp Frittata is another flavorful fusion with cajun spice-grilled shrimp, onions, peppers, celery, gruyere, cheddar, creole sauce, hash browns, and toast.

POM’s Sunday brunch offerings also consist of traditional staples that reflect back-to-basics breakfast classics. The Beef Short Rib Benedict dazzles with poached eggs, braised potato pedestal, béarnaise sauce, and asparagus. The Crispy French Toast is made with a corn flake crust, caramel whiskey sauce, strawberries, and whipped cream. The Croque Madame consists of grilled sourdough bread, gruyere cheese, country ham, crisp bacon, garlic mornay, sunny-side up egg, and petite salad.

Shareable plates for the whole table also include the delectable Deviled Eggs “Two Ways” with truffle with candied bacon and panko-fired with jalapeño and chives. The Roasted Cauliflower Gratin is also a popular choice made with gruyere-parmesan mornay sauce, white cheddar-panko-herb crust, with an option to add crispy bacon.

To learn more about the Sunday brunch menu items, visit