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  • 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 […]
  • Tasty Tidbits

    By The Weekly on March 11, 2015
    Courtesy River Ranch · River Ranch offers winter specials Wild Winter Wednesdays take place every week at River Ranch until March 25. Starting at 3:30 p.m., enjoy happy hour all night with DJ Chapin, raffle prizes and discounted drinks and appetizers Happy Hour takes place in the bar from 3:30 to 6:30 every Sunday through Thursday with $3 craft beers, […]
  • 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 […]
  • 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 […]
  • 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 […]