Culinary Delights on Tahoe’s West Shore

| June 26, 2013 | 0 Comments

West Shore & Homewood continue to unveil exciting food news

Written by Kyle Magin

Earlier this year Homewood’s West Shore Café made a splash with two hires from Truckee’s Martis Camp, Executive Chef Mike Davis and GM Stacie Krenicki. The resort and restaurant are both bringing about some exciting culinary changes on Tahoe’s quiet West Shore.

Both bring experience to the positions and are already bringing it to bear at the Homewood landmark, directly across the street from the resort’s North Lodge and owned by JMA Ventures, the same firm which owns Homewood.

As TQ’s Food and Wine Editor, Susan D. Rock, pointed out in her TQ Summer Side Dish column, Davis, a New Orleans native, is expected to lighten the restaurant’s menu and introduce a greater focus on seafood.

West Shore Cafe’s fresh dungeness crab ‘salad.’ Photo courtesy Taryn Mills.

One of Davis’ first additions to the restaurant’s summer menu is a fresh dungeness crab ‘salad,’ complete with Pernod cream, fennel, avocado slices and home-made crackers.

Inspired by Julia Child, Davis began cooking in his late teens, going on to work in destination resorts in Colorado and eventually Seattle, where he became executive chef at The Dining Room. There his work of focusing on organic and all-natural products and pairing alongside one of the most extensive wine lists in the Pacific Northwest earned him the AAA 4-Diamond Award and the Wine Spectator Award of Excellence. After opening restaurants throughout Washington beginning in 2004, Davis hired on with Martis Camp, where he was responsible for foodservice to the development’s three main dining facilities. He hired on at West Shore Café in April.

Joining Davis was longtime Tahoe local Stacie Krenicki. Most recently, Krenicki worked as special events director at Martis Camp, organizing banquets and weddings for members. Prior to that, she worked in a variety of positions at The Resort at Squaw Creek, Tahoe Mountain Club and as the executive director of D’Lish Catering.

On top of the hires, Homewood recently announced the addition of its Farm to Peak Dinner Series, which will feature fine dining atop the mountain in a pair of lift-accessed special events. The first features Santa Cruz-based Breana Green on July 6.  “She specializes in farm to table dining and has spent many seasons working with the world renowned Outstanding in the Field farm dinners.  Her expertise in this unique dining style will connect guests to our local seasonal farm products and local food artisans. The evening’s menu will highlight her French culinary background with a slightly rustic farm feel.  We are thrilled to have Chef Breana join us for our first Farm to Peak dinner this season,” according to Homewood’s website.

Chairs board from the South Lodge for the dinner between 4-4:40 p.m., and it also features a glass of champagne while riding a chairlift to the top of Homewood Mountain. Guests will experience a five-course dinner and wine paring designed by Green featuring fresh, locally-sourced ingredients. Tickets are $150 and available here. 

Here are a few other highlights from West Shore’s summer menu:

The potato crusted Alaskan halibut is served with pickle ramps, roasted cauliflower, fava beans and asparagus puree.

The Aloha Margarita. Photo courtesy Taryn Mills.

The sweet corn bisque, with grilled corn and bacon lardons. Photo courtesy Taryn Mills.


Category: Wine & Dine

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