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  • Farm to Table celebrates summer’s bounty

    By Jenn Sheridan on August 27, 2014
    By Jenn Sheridan  ·   Photos courtesy Squaw Valley  · Farm to table dinners have been growing in popularity and for good reason. It’s the perfect opportunity to meet other members of the community, often in a beautiful setting while enjoying some of the region’s best meat and produce sourced from local farms and ranches. I recently enjoyed a dinner […]
  • Wine flights span globe at Spindleshanks

    By Lou Phillips on August 27, 2014
    By Lou Phillips  ·   Having spent many years in a rustic cabin in Tahoe Vista, taking over the log-cabin dining setting at the Brockway Golf Course seems like a natural progression for the Spindleshank’s crew. The space is lighter and brighter making for a great new experience for guests. These folks have always offered exciting wine flights that provide […]
  • Selecting the best knife

    By Chef David “Smitty” Smith on August 27, 2014
    By Chef David “Smitty” Smith ·  Selecting a knife Cleaver | Designed for breaking down meats Serrated | Ideal for breads & cakes Slicer | Allows for cleaner cuts; not good for chopping Boning | Ideal for deboning cuts of meat French chef’s knife | Good for slicing, chopping, splitting & dicing   Every week, I get a lot of […]
  • Tasty Tidbits

    By The Weekly on August 27, 2014
    Chef Douglas Dale with Tony Denison, who plays Sal Sartini in “Trattoria.” | Courtesy “Trattoria”    Enjoy Dinner and A Movie at Art Haus Wolfdale’s Restaurant and Tahoe Art Haus & Cinema have teamed up to bring a night of food and film on Sept. 5. The new Tahoe Art Haus & Cinema will be opening its doors by co-hosting with […]
  • Electric Blue Elephant: Vegan kitchen on wheels

    By Priya Hutner on August 20, 2014
    By Priya Hutner ·    Rich Sheldon, owner of Electric Blue Elephant ·    The Incline Village-based Electric Blue Elephant is always on the move. So, I went on a quest to seek them out. Summer for this eclectic mobile kitchen is a busy time. I found them under the Keystone Bridge in Reno. Owner Rich Sheldon is set up […]
  • PlumpJack features adventurous collection

    By Lou Phillips on August 20, 2014
    By Lou Phillips ·  Boasting world-class mountain views and an elegant dining atmosphere, PlumpJack Café and Bar in Olympic Valley offers a unique wine and dine experience. Holding a Wine Spectator Best of Award of Excellence, it is a true wine destination. The 2013 CADE Sauvignon Blanc ($12 for the glass) is a fuller-bodied version of SB that offers great […]
  • Enjoy summer’s bounty of tomatoes

    By Chef David “Smitty” Smith on August 20, 2014
    By Chef David “Smitty” Smith · Caprese Salad Fresh tomatoes of your choice Fresh mozzarella Basil, chopped Extra virgin olive oil Layer a few different types of tomatoes with the fresh mozzarella, sprinkle with fresh, chopped basil and drizzle with extra virgin olive oil.   The crowd had gathered early in raptured anticipation of the event that was about to […]
  •  Moe’s Original Bar B Que

    By Tim Hauserman on August 13, 2014
    By Tim Hauserman ·  For several months as I walked along the lake in Tahoe City, I’ve been noticing a coming soon banner for Moe’s Original Bar B Que. It’s always exciting to see a new restaurant come to our little town, but especially when it sits in the same location as the once popular Lakehouse Pizza and equally popular […]
  •  Superb pairings at Jake’s on the Lake

    By Lou Phillips on August 13, 2014
    By Lou Phillips ·  Regardless of the season, walking through the huge teak doors and experiencing the waterfall bar and inspirational views of Jake’s on the Lake introduces you to the nautical vibe that has kept patrons coming back for decades. Whether you are enjoying the legendary oyster bar or any of the indoor or deck dining areas, Jake’s is […]
  • Tandoori Chicken

    By Chef David “Smitty” Smith on August 13, 2014
    By Chef David “Smitty” Smith  ·   After last week’s venture into yogurt-based marinades for beef (visit TheTahoeWeekly.com for recipe), I thought I would go with one more recipe that I think is a lot more common to anyone familiar with Indian cuisine. This was in fact, the first Indian dish I made way back during my apprenticeship program. Unfortunately, […]