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  • Mountainside dining at Fireside

    By Priya Hutner on August 26, 2015
    By Priya Hutner ·    The Food Hub salad was a Caprese-style salad made with in season produce ·    Fireside Pizza located in the Village at Squaw Valley is not only about pizza. The menu offers a variety of appetizers, salads and pasta entrees along with some enticing gourmet pizza choices. Fireside also offers a wide selection of beer […]
  • Fun With Pinot

    By Lou Phillips on August 26, 2015
    By Lou Phillips · The Mysterious Dr. Vin with the Romanée-Conti priced around $30,000 ·  For more than a century, the title of World’s Most Coveted and expensive wine was held by the revered reds of Bordeaux. But a new sheriff has rolled into town by the name of Pinot Noir. Hailing from Burgundy, top Pinots command more than $10,000 […]
  • Smoked Chicken with Sesame Noodles

    By Chef David “Smitty” Smith on August 26, 2015
      By Chef David “Smitty” Smith ·  A few issues ago, I used chicken thighs in the recipe for BBQ Pulled Chicken Sandwich (visit TheTahoeWeekly.com for the recipe), so since I didn’t want to leave you hanging on what to do with the breasts, I thought this week I’d use them in another recipe. As a matter of fact, you […]
  • Tasty Tidbits

    By The Weekly on August 26, 2015
    Garwoods Seared Diver Scallops · Save with Dining for Schools card The Dining for Schools card goes on sale on Sept. 1 to benefit the Excellence in Education Foundation. The card entitles the bearer to 50 percent off an individual dinner entree at 45 participating restaurants. The card is non-transferable, but may be used an unlimited number of times at any […]
  • Down home dining at The Summit

    By Alyssa Ganong on August 19, 2015
    By Priya Hutner ·    The Chambord Lemon Drop & the Bloody Mary ·  Have you ever driven passed a place time and again, but because you had somewhere to go you never stopped in? Up on Donner Summit in Soda Springs there is a building I’ve driven by numerous times on my way to Sugar Bowl Ski Resort. This […]
  • Creative wines at The Lodge

    By Lou Phillips on August 19, 2015
      By Lou Phillips · The Lodge at Tahoe Donner ·  The Lodge Restaurant and Pub offers floor-to-ceiling views of the High Sierra paired with Chef Lew Orlady’s flavorful and beautiful food, featuring organic meats, local produce and a wine program to impress. All can be enjoyed in the fire-lit dining room, scenic deck or the boisterous pub. The Lodge, […]
  • Demi Glace

    By Chef David “Smitty” Smith on August 19, 2015
    By Chef David “Smitty” Smith · A few weeks ago, I wrote a recipe for raspberry pork tenderloin (visit TheTahoeWeekly.com for the recipe). In that recipe, one of the main ingredients for the sauce was demi glace. I mentioned that I have never found a decent beef base or store bought beef sauce or demi glace, but I did say […]
  • Dining Farm to Table

    By Priya Hutner on August 12, 2015
    By Priya Hutner ·  Farm to table dinners have gained enormous popularity in the area and summer into fall there are many fabulous dinners to choose from with local chefs focusing on quality, organic, farm-grown, fresh ingredients. Farm to Table | Squaw Valley presents its Farm to Table Series featuring creative gourmet menus from Chef Tiffany Swan, who creates a […]
  • Adventurous pairings at Christy Hill

    By Lou Phillips on August 12, 2015
      By Lou Phillips · Nestled on the North Shore sits Zagat-rated Tahoe treasure Christy Hill. Owners and bon vivants Robyn Sills and Ed Coleman have a mission of delivering “modern American dining that is locally sourced and crafted with love.” This is executed in the kitchen by Chef Andrew Shimer, who except for his years working some of the […]
  • BBQ Pulled Chicken Sandwich

    By Chef David “Smitty” Smith on August 12, 2015
    By Chef David “Smitty” Smith ·  Last year, I won a fire pit at a golf tournament. No, winning the pit had nothing to do with me hitting a great round of golf. As a matter of fact, my group, with Steve K, was so slow that the awards ceremony was all but over by the time we got in. […]