Category: Wine & Dine
The Sunnyside of Life
New chef adds flair, keeps classics in this favorite summer spot Written by Susan D. Rock Fish tacos and zucchini sticks, margaritas and mai tais, all served on a hopping lakeside deck on a Tahoe summer day. Sunnyside Restaurant is all that, and lately, a lot more. A West Shore fixture since 1987, Sunnyside is […]
Chef Jacob Burton on the Chopping Block
Q&A with Jacob Burton, executive chef at Truckee’s Stella Interview by Susan D. Rock A native of Cool, California, and graduate of California Culinary Academy, Chef Jacob Burton began his cooking career at Michelin-starred La Folie in San Francisco. A small-town guy at heart, he moved to North Lake Tahoe seven years ago, honing his […]
Sweet Spots for Chef Sightings
Best bets for rubbing elbows with local culinary luminaries Written by Susan D. Rock It’s a bit of a celebrity sighting, catching a glimpse of the man or woman wielding the cleaver behind the culinary curtain of a well-known restaurant kitchen. One way to see several local chefs in action, all in one tasty go, […]
Tahoe’s Best Boat-Up Bars
Tie up and tie one on Written by Susan D. Rock In the warmth of summer, a boat on The Lake equals a drink in the hand. Here we take you on a brief tour of the best dockable destinations to point your bow for a cold adult beverage (which likely contains rum and possibly […]
Tahoe’s Best Bloodies: Bloody Good
Northstar California styles classic cocktail Written by Susan D. Rock Stories tracing the origins of the Bloody Mary (Queen Mary I, Mary Pickford, a waitress named Mary) are as varied and colorful as the beloved cocktail itself. And while vodka and tomato juice are where the drink started, bartenders the world over tinker with alcohol, […]
Culinary Tour de France at Stella Restaurant
Chef Jacob Burton serves up lessons in the kitchen, geography at Stella culinary lunch lectures Written by Kristin Close Jacob Burton, 30, is the executive chef of The Cedar House Sport Hotel and Stella Restaurant. After graduating from culinary school in San Francisco, Chef Jacob volunteered on the staff of La Folie, an award-winning French […]
The Buzz About Fermentation
DIY fermentation creates helpful, nourishing foods Written by Julia Mueller There is a buzz around fermentation in every sense of the word, and it goes beyond bread, beer and cheese. Have you noticed an upsurge in people hovering around the kombucha display at the grocery store? Perhaps you have even pickled your own […]
West Shore Cafe Recipe: Crisp Duck Breast
From Mike Davis, executive chef at the West Shore Café and Inn Makes 3 to 4 servings Ingredients 2 large duck breasts, trimmed of excess fat 3 tablespoons olive oil 1 tablespoon fresh garlic, finely chopped ½–¾ pounds fresh chanterelle mushrooms, cleaned ¼ cup dry white wine ₁⁄₃ cup low-sodium chicken broth ½ stick unsalted butter […]
Chopping Block: Mike Davis
Q&A with Mike Davis, executive chef of the West Shore Café and Inn Written by Susan D. Rock As a boy growing up in New Orleans, Mike Davis wrote a letter to Julia Child telling her he wanted to be a cook. Since then, the peripatetic chef has plied his trade in Breckenridge (The Lodge […]
Gunbarrel: Packing Heat
This Heavenly Village destination may be named for a famous bump run, but dining here is nothing but smooth Written by Susan D. Rock • Photography by Jen Schmidt Gunbarrel Tavern & Eatery has nothing to do with firearms, and everything to do with slaying the profound hunger that strikes after a day shredding the slopes. […]
