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Dining

  • Coffeebar: Community, coffee & conversation

    By Priya Hutner on April 8, 2015
    By Priya Hutner · Jillian Culver & Ashley Shine are among the friendly faces at Coffeebar ·  Community, coffee and conversation are the culture of the Coffee-bar in Truckee. Owner Greg Buchheister opened the European-style café four years ago and has created a place for people to enjoy some of the best coffee in town. “I provide a skeleton of […]
  • California wines shine at Gar Woods

    By Lou Phillips on April 8, 2015
    By Lou Phillips · Enjoy great food, gracious service and amazing vistas at Gar Woods · On the shore of Carnelian Bay stands an icon that pays respect to a history of marinas, boat races and the grand resort that was the Cornelian Bay Hotel (original spelling), of the 1800s. This area is also known for one Mr. Garfield Woods, […]
  • Welsh Rarebit

    By Chef David “Smitty” Smith on April 8, 2015
    By Chef David “Smitty” Smith ·  Not being able to ski this year has been a pretty tough thing for me. It is the first time I’ve missed a year since I first started skiing at 15. Recently, I took the Funitel up to Gold Coast at Squaw to check out the top of the mountain for some of my […]
  • Tasty Tidbits

    By The Weekly on April 8, 2015
    Albert Lewis | Mulbery Photography ·  Stella shifts focus to classes, dinner parties Chef Jacob Burton of Stella and Stella Culinary, located at the Cedar House Sport Hotel will be shifting the focus of the renowned local eatery to focus on cooking classes, underground dinner parties, and developing new recipes for his podcast series in mid April. “For months I’ve […]
  • Drunken Monkey: Enlightened cuisine

    By Priya Hutner on March 11, 2015
    By Priya Hutner ·   This week’s Tastes adventure was one of my favorite dining experiences. I was definitely feeling the love at the Drunken Monkey. I met with owner Andy Barr, Chef extraordinaire Sam Okamoto and the bright and fabulous manager, Katie Livingstone, to discuss their love of Japanese cuisine. There was one thing they all agreed on, they […]
  • New tricks up Charlie’s sleeves

    By Lou Phillips on March 11, 2015
    By Lou Phillips ·   Charlie Soule’s story: Lifelong Tahoe resident kicks around local restaurants to make some cake as a kid. Leaves for college, but realizes his heart will always be at the North Shore. Returns home, resumes restaurant work, and then something funny happens. He puts together Mom’s 50th birthday gala and his uncle has an epiphany, “This […]
  • Blueberry Pecan Strudel

    By Chef David “Smitty” Smith on March 11, 2015
    By Chef David “Smitty” ·   The last article I wrote was the Chicken wrapped in Phyllo dough and I have received a few questions about the dough. I was asked about ideas regarding the leftover dough. Of course, as long as you wrap it well, it can be refrozen and used at a later date. I’ve had luck using […]
  • Apple Strudel

    By Chef David “Smitty” Smith on March 11, 2015
    By Chef David “Smitty” Smith ·   While I was doing my apprenticeship, the resort I was working at had not only Master Chef Anton Flory, but for six months had one of the top pastry chefs from New York City working there. It was a great opportunity to learn as much about pastries and desserts as I could, so […]
  • 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 […]