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LAKE TAHOE — One of the great things about a resort town is that with everybody vying to be the best of the best you are left with, well, the best. Visitors who have traveled for hours to reach their destination will not keep paying to ski at a substandard hill — so the slopes are groomed, the lifts are running and the employees are friendly and knowledgeable. Hotels will not book rooms if the accommodations are below par. Retail shops better have trendy, unique to the area and useful inventory. And the restaurants, ahhhh … the restaurants. Here the competition really weeds out the men from the boys. Not only do Tahoe restaurants have to go head-to-head with each other — they are competing with dining memories and expectations firmly established in visitors' cosmopolitan hometowns.
Face it, the Bay Area might not have Squaw or Heavenly, but they do have a surplus of great restaurants. Our Tahoe restaurateurs need to go the extra mile to impress. Resort crowds are a hard gig, the ultimate taste test. The good news? The proof, as they say, is in the pudding. Lake Tahoe is a Mecca for world-class travelers, which means it is also a Mecca for world-class dining.
Some of our most famous local chefs first sharpened their knives in swank flatland eateries before setting up shop in the Sierra. Sam Okamoto, executive chef and co-owner of Drunken Monkey Sushi, Tapas and Sake Lounge in Truckee (www.drunkenmonkeysushi.com) is a 28-year veteran of the culinary arts. Born in Japan and trained as both a French chef and in the fine art of sushi, Okamoto gave up the lucrative drama-filled life of a corporate chef in Seattle to accept a master chef position in Truckee. He then ventured out on his own, opening a restaurant where he “would want to eat.” His dining standards have set new ones in the community. Drunken Monkey's answer to Sushi in the Sierra? Fresh, seasonal fish delivered six days a week. Chefs trained by the man himself. A menu with weather-appropriate, daily specials that may or may not become a part of the permanent menu — depending on appeal. Or, in Sam's case, raves. Mere geography has not held him back: The 120 sauces he created rely on fresh ingredients that stand up and give notice.
Likewise, Moody's Bistro and Lounge in the 19th century old Truckee Hotel (www.moodysbistro.com) does not find Tahoe too remote to score first-class, fresh off-the-farm product. They turn to Sierra Valley Farms for produce and California Olive Ranch in Oroville for olive oil. The tomatoes come from Watanabe's in Sacramento. Fresh fish arrives daily via FedEx. Says co-owner JJ Morgan, “The seasonality is tricky. We have three different customers bases: the full-time residents, the visitors and the second homeowners. We have to offer value and a memorable dining experience. We change about 30 percent of our menu daily to keep it interesting, creative and seasonal. It's a challenge.” Why accept it? “I like I here. I'm raising my son here.”
Tahoe likes them here too. Moody's executive chef and co-owner Mark Estee left his east coast roots and prestigious posts at New York's Pot au Feu, Café Luigi and James Beard House when Hyatt Hotels in Boston offered him a position in Lake Tahoe. Their loss is out gain. Even Sir Paul McCartney, who has played in Moody's lounge on several occasions, hunts down Estee's culinary wizardry when he comes to town.
Melodie Ulman, owner of Freshies Restaurant & Bar in South Lake Tahoe concedes doing business in the High Sierra can be daunting, “Give us a sidewalk and we'll really be world class!” she says. But lack of pedestrian foot-traffic hasn't slowed the restaurant down. They do the right thing, the next right thing and then the next, and word of mouth fills them to capacity. (Of course the talents of “genius chef” Erik Ulman might have something to do with this.) Much of what the Freshies does is behind the scenes. They take care of their employees first and that respect is reflected in the front of the house. The service, like the food, is first rate. They even have a web-cam overlooking their massive outdoor, lakefront deck so customers can check out the crowd before deciding if they want to join the party.
And face it: One of the reasons people come to Tahoe is to party. It is, again, a resort area. It is celebratory, not industrial. Our industry is recreation. Enter the food festivals. For those of you mixing culinary tourism in with outdoor activities, you're in luck. The summer and fall months in Tahoe host several, impressive dining extravaganzas (people book rooms around them) and a few charming ones in between. s
Face it, the Bay Area might not have Squaw or Heavenly, but they do have a surplus of great restaurants. Our Tahoe restaurateurs need to go the extra mile to impress. Resort crowds are a hard gig, the ultimate taste test. The good news? The proof, as they say, is in the pudding. Lake Tahoe is a Mecca for world-class travelers, which means it is also a Mecca for world-class dining.
Some of our most famous local chefs first sharpened their knives in swank flatland eateries before setting up shop in the Sierra. Sam Okamoto, executive chef and co-owner of Drunken Monkey Sushi, Tapas and Sake Lounge in Truckee (www.drunkenmonkeysushi.com) is a 28-year veteran of the culinary arts. Born in Japan and trained as both a French chef and in the fine art of sushi, Okamoto gave up the lucrative drama-filled life of a corporate chef in Seattle to accept a master chef position in Truckee. He then ventured out on his own, opening a restaurant where he “would want to eat.” His dining standards have set new ones in the community. Drunken Monkey's answer to Sushi in the Sierra? Fresh, seasonal fish delivered six days a week. Chefs trained by the man himself. A menu with weather-appropriate, daily specials that may or may not become a part of the permanent menu — depending on appeal. Or, in Sam's case, raves. Mere geography has not held him back: The 120 sauces he created rely on fresh ingredients that stand up and give notice.
Likewise, Moody's Bistro and Lounge in the 19th century old Truckee Hotel (www.moodysbistro.com) does not find Tahoe too remote to score first-class, fresh off-the-farm product. They turn to Sierra Valley Farms for produce and California Olive Ranch in Oroville for olive oil. The tomatoes come from Watanabe's in Sacramento. Fresh fish arrives daily via FedEx. Says co-owner JJ Morgan, “The seasonality is tricky. We have three different customers bases: the full-time residents, the visitors and the second homeowners. We have to offer value and a memorable dining experience. We change about 30 percent of our menu daily to keep it interesting, creative and seasonal. It's a challenge.” Why accept it? “I like I here. I'm raising my son here.”
Tahoe likes them here too. Moody's executive chef and co-owner Mark Estee left his east coast roots and prestigious posts at New York's Pot au Feu, Café Luigi and James Beard House when Hyatt Hotels in Boston offered him a position in Lake Tahoe. Their loss is out gain. Even Sir Paul McCartney, who has played in Moody's lounge on several occasions, hunts down Estee's culinary wizardry when he comes to town.
Melodie Ulman, owner of Freshies Restaurant & Bar in South Lake Tahoe concedes doing business in the High Sierra can be daunting, “Give us a sidewalk and we'll really be world class!” she says. But lack of pedestrian foot-traffic hasn't slowed the restaurant down. They do the right thing, the next right thing and then the next, and word of mouth fills them to capacity. (Of course the talents of “genius chef” Erik Ulman might have something to do with this.) Much of what the Freshies does is behind the scenes. They take care of their employees first and that respect is reflected in the front of the house. The service, like the food, is first rate. They even have a web-cam overlooking their massive outdoor, lakefront deck so customers can check out the crowd before deciding if they want to join the party.
And face it: One of the reasons people come to Tahoe is to party. It is, again, a resort area. It is celebratory, not industrial. Our industry is recreation. Enter the food festivals. For those of you mixing culinary tourism in with outdoor activities, you're in luck. The summer and fall months in Tahoe host several, impressive dining extravaganzas (people book rooms around them) and a few charming ones in between. s
Summer Food & Wine Events
Downtown Truckee Wine, Walk & Shop
The Downtown Truckee Wine, Walk & Shop has gained momentum in each successive year, donating proceeds to local non-profit organizations. Help support Girls on the Run by planning to attend the eighth annual Downtown Truckee Wine, Walk & Shop set for Oct. 1, from noon – 4 p.m. In addition to helping young girls, attendees will have an opportunity to shop and stroll in historic Truckee while indulging in some of the finest vintages paired with food samples from the best restaurants and caterers in the region. The Downtown Truckee Wine, Walk & Shop is a fundraising event produced by Switchback Public Relations + Marketing, Inc. Visit www.TruckeeWineWalk.com. Lake Tahoe restaurant week Lake Tahoe Restaurant Week, Oct. 2 to Oct. 9, pulls together the full spectrum of Lake Tahoe's best culinary offerings — from wine bars to fine dining — all providing three-course, prix-fixe menus at price points of $20, $30 or $40 per person. Chefs will serve up some of their most popular menu selections. A great, affordable way to visit those restaurants you've been wanting to try. There are no passes, coupons or tickets. Patrons are encouraged to peruse the menus offered by participating restaurants at www.TahoeRestaurantWeek.com. Last year more than 30 restaurants were part of the event. Lake Tahoe Autumn Food & Wine Festival The Lake Tahoe Autumn Food and Wine Festival, Sept. 9-11, coinciding with Tahoe Restaurant Week, will turn anyone into a foodie. This culinary extravaganza will fill the Village at Northstar with live music, a grape stomp, cooking demonstrations from some of North America's most celebrated chefs, food and wine pairing seminars and the Grand Tasting at the Village at Northstar. The fabulous Ritz-Carlton, Lake Tahoe will host several of the festival's events, including the popular three-course wine-paring luncheon, with proceeds benefiting Project MANA, the local hunger relief agency. For up-to-date information visit www.ritzcarlton.com, www.gotahoenorht.com or www.northstarattahoe.com. South Lake Tahoe Food & Wine Festival Not to be outdone, South Lake Tahoe will showcase its wares at the South Lake Tahoe Food and Wine Festival at Harrah's and Harveys, Sept. 30 – Oct. 3. Past events have included (you got it!) lots of food and wine, plus discussions, presentations and demonstrations by industry experts including Gary Vaynerchuk, author and host of the video blog Wine Library TV, Elizabeth Faulkner, master chef and owner of Citizen Cake patisserie and Orson restaurant in San Francisco, and Anthony Bourdain author of the bestseller, No Reservations. Don't miss the spectacular “Epicurean Expo” featuring sumptuous dishes from Harrah's best restaurants from across the country and the finest wines of Napa Valley and beyond. Visit www.caesars.com/ltfoodandwine/index.html#page=home.com for more information. sample the Sierra Also on the south shore, the second annual Sample the Sierra festival is set for the afternoon of Sept. 4. Sample the Sierra features regional artisans, music, food, beer and wine. The festival will take place on Ski Run Boulevard. This event is one of several taking place over the Labor Day weekend on the South Shore culminating in a fireworks extravaganza on Sunday night. Truckee's Ribfest For fun food on a more kickback scale, there is Truckee's Second annual RibFest to be held on (appropriately) Father's Day, June 19, at Citizen Bank Plaza on Donner Pass Road, from 1-6 p.m. Some of the area's finest restaurants will be serve up their spin on ribs. There's also music, kids activities, a beer garden and nearby Donner Lake — because it will be hot in June (Fingers crossed!). Truckee Chili Cookoff As the summer heats up, so do the events. Check out the Truckee Chili Cookoff at Truckee Regional Park on June 26 from 11 a.m.- 5 p.m. The community fundraiser pits nonprofits, families and restaurants to compete with creative chili recipes for day-long chili tasting, non-stop entertainment, food and beverages and activities for adults and children. Proceeds benefit Truckee-North Tahoe programs. Sponsored by The Truckee Sunrise Rotary Club (www.TruckeeChiliCookoff.org). Truckee Thursdays Another don't miss: Truckee Thursdays, held every (you got it) Thursday, June 16- Aug. 18, 5-9 p.m. Donner Pass Road is be closed to vehicles to accommodate foot traffic and dozens of great booths showcasing an assortment of local artists, venders and restaurants. There's a Farmer's Market, live entertainment, and a generally colorful, fun crowd. Tahoe city Wine Walk “Discover the Charm … Cherish the View” sums up the Tahoe City Wine Walk, June 18, noon - 4 p.m., rain or shine. Meander through Tahoe City on its scenic, lakeside sidewalks while tasting wines and sampling delicious morsels from acclaimed Tahoe restaurants and caterers (tahoecitywinewalk.com). Tahoe City Wine Walk is flagship event for Heart and Solstice Festival, including a raffle and special events. Bottom line: You will live and eat well in Tahoe this spring, summer and fall. Don't even get me started on winter (fondue … baked bread … soups …) |
