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Dining

  • Housemade goodness at Wildflour Baking

    By Priya Hutner on February 25, 2015
    By Priya Hutner ·   Wildflour Baking Co. Susan Lopez of Wildflour Baking Co. probably never thought that she’d host an underground cult following when she opened her bakery 32 years ago. One of the more animated and fun restaurateurs I’ve met, Susan is all about her customers and their stories. She’s watched many young children grow up skiing at […]
  • Restaurant Trokay sets a high bar

    By Lou Phillips on February 25, 2015
    By Lou Phillips · What do The French Laundry, Alinea and a little ol’ restaurant in Truckee have in common? Multicourse tasting menus of renown, and executive chef-owners with world-class resumes. John and Nina Weatherson started Trokay in 2011 with a vision “To offer cuisine characterized by esoteric ingredients, deep and soulful flavors, textural complexity, and the constant pursuit of […]
  • Chuck’s Chicken in Phyllo Dough

    By Chef David “Smitty” Smith on February 25, 2015
    The last time I worked in Stowe, Vt., was the summer of 1997. I was passing through town saying hi to friends on the way to Cape Cod to find my summer job. When I stopped by the Mountain Company to see friends, management asked me if I would stay for the summer and run their fine dining restaurant at […]
  • Tasty Tidbits

    By The Weekly on February 25, 2015
    Courtesy Diamond Peak ·   Enjoy Last Tracks Wine Tasting Series Enjoy beautiful views of Lake Tahoe from Snowflake Lodge at Diamond Peak while tasting fine wines or craft brews paired with tasty appetizers during Last Tracks every Saturday until April 11 from 2 to 4 p.m. Upcoming events feature Rodney Strong Wintery on Feb. 28, Joel Gott Wines on […]
  • Old Range: Tahoe Vista landmark

    By Priya Hutner on February 11, 2015
    By Priya Hutner ·  The tangy and sweet Shrimp Cocktail  ·  The Old Range has been serving Midwestern fare that entices the most committed of carnivores for 19 years. “We are a vintage steakhouse,” the owner, George Booras explains. I had dinner with Eric Petlock to catch up on his recent heli-skiing adventure and needed a steak lover to join […]
  • Another side of Moody’s

    By Lou Phillips on February 11, 2015
    By Lou Phillips · Server extraordinaire Giancarlo “GC” Pelligrino · Moody’s in Truckee has always lived up to its tagline of Bistro, Bar and Beats and all three are delivered with a side of panache. We will leave the Bar and Beats for another time, and focus on the much deserving Bistro and its wine program. Venture through the velvet […]
  • Quinoa Salad with sweet potatoes and apples

    By Chef David “Smitty” Smith on February 11, 2015
    By Chef David “Smitty” Smith ·  It’s Super Bowl Sunday and I’m writing this article before going out to find a quiet seat. I mention this because when you think of Super Bowl Sunday and food, what comes to mind is fried chicken wings, big plates of nachos, and lots of other greasy appetizers that are great in moderation but […]
  • Cedar House Pub at Granlibakken

    By Priya Hutner on January 28, 2015
     By Priya Hutner ·  The rustic, old school vibe at the Cedar House Pub is what gives this restaurant its charm. The dining room is woody and warm with a high, vaulted ceiling and a massive fireplace. I ventured out with Eric Petlock for this Tastes adventure. Always happy to highlight favorites of the establishment I write about, manager Chelsea […]
  • Wines paired with American tapas

    By Lou Phillips on January 28, 2015
    By Lou Phillips  ·  Bite American Tapas in Incline Village · Since 2007, locals and in-the-know visitors have made Bite! in Incline Village one of the most popular spots on the North Shore. It has the décor, atmosphere, small plates, and, yes, the vino that attracts people looking for a night out. Enter through the red velvet curtain and you […]
  • Cream Soup

    By Chef David “Smitty” Smith on January 28, 2015
    By Chef David “Smitty” ·  In my last article, I talked about broth soups and chowder (visit TheTahoeWeekly.com to read the article). With the cream soups, the group that I didn’t get to in the last edition, there can be room to add to the menu, such as a grilled cheese sandwich. This group is the most versatile because it […]