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Dining

  • Mexican with a view at Hacienda

    By Priya Hutner on September 2, 2015
    By Priya Hutner ·    The Shrimp Ceviche and guacamole ·         Hacienda Del Lago in Tahoe City serves up delicious Mexican fare with a fantastic view. General Manager Rhonda Gramanz and Chef Chaco became partners at the Hacienda this past July. They served up myself and colleague and friend Alyssa Ganong, art director of Tahoe Weekly, […]
  • Great summer sippers

    By Lou Phillips on September 2, 2015
    By Lou Phillips ·    Wine crew member Vanessa Von Twistern enjoying a summer favorite.     A recent trip to the beach had the Good Times Wine Crew firing up the barbecue, throwing Frisbees and ruminating over just what makes a great summer sipper aka a GSS. So bursting with liquid muse, we decided to specify what qualifies as […]
  • Demi glace uestions answered

    By Chef David “Smitty” Smith on September 2, 2015
      By Chef David “Smitty” Smith ·        Hanging out with a few of my friends recently, I was asked about articles and what was coming out, as well as some recent ones already published. When the demi article came up (visit TheTahoeWeekly.com for the recipe), we started talking about it and one of the guys, who is […]
  • Tasty Tidbits

    By The Weekly on September 2, 2015
    Enjoy Autumn Food & Wine Festival  The 30th Annual Lake Tahoe Autumn Food & Wine Festival at Northstar will pair epicurean adventures with Northern California’s regional food and wine. Master chefs and winemakers invite foodies to enjoy three days of cooking seminars and demonstrations, culinary competitions, wine-tastings and food-themed experiences from Sept. 11 to 13 in The Village and at […]
  • 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 […]
  • 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 […]