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  • Tasty pizza at Steamers

    By Priya Hutner on September 10, 2014
    By Priya Hutner ·  Cheese pizza .  I am on the search for pizza again. It is an unusually rainy day when I drive to Kings Beach. My first choice of pizza places is closed, so I drive down the road to Steamers on the Beach, known for its hand-thrown pizza and calzones. I slide into a booth. The restaurant […]
  • Top reasons to decant wine

    By Lou Phillips on September 10, 2014
    By Lou Phillips ·   OK, so I wasn’t completely focused during my humanities classes. I don’t remember the reason for the Japanese Tea Ceremony, but I’d bet that a big part of it is that it’s just plain fun. Although I have no evidence of this other than my own experiences and conversations with other wine lovers, I do […]
  • Choosing the right cut of steak

    By Chef David “Smitty” Smith on September 10, 2014
    By Chef David “Smitty” Smith ·  After talking about knives for a couple of weeks (I’ve gotten some more questions and I’ll e-mail some thoughts on those directly to you), it’s time to get back to food. Summer is quickly coming to a close, but grilling season, however, still has a long way to go. This article isn’t necessarily just […]
  • Tasty Tidbits

    By The Weekly on September 10, 2014
    Courtesy Tahoe SAFE Alliance ·  Tickets to Chocolate & Wine Festival on sale The 26th Annual Tahoe Chocolate & Wine Festival returns on Nov. 8 at the Hyatt Regency Lake Tahoe Grand Ballroom from 5:30 to 10 p.m. to benefit Tahoe SAFE Alliance. This year’s event features the addition of a wine walk and tableside chocolate tasting. Ten boutique wineries […]
  • Eclectic world cuisine at 22 Bistro

    By Priya Hutner on September 3, 2014
    By Priya Hutner ·  Alaskan Halibut, one of 22 Bistro’s signature dishes The 22 Bistro is clearly unique. The atmosphere is casual and elegant, but the food is anything but casual. Chef Scott Taucher chats about food: “I love spicy, eclectic world cuisine.” “We use local sustainable products whenever possible,” he explains. The restaurant purchases from The Tahoe Food Hub […]
  • The beauty of aged wines

    By Lou Phillips on September 3, 2014
    By Lou Phillips ·  If almost all wines are enjoyed the day they are purchased, then why do most serious wine lovers espouse the joys of aged wines? Well, for one, they are rare and different, which attracts aficionados in any field. When made with grapes and winemaking techniques designed to create wines that develop in good and, hopefully, great […]
  • How to choose a knife

    By Chef David “Smitty” Smith on September 3, 2014
    Last week, I talked about knives and why that if I was buying one knife I would chose a French knife. Basically, I would make that choice because, overall, the French knife is probably the most versatile knife out there. So, if you are now going to go out and get a knife for yourself, what do you look for? […]
  • 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 […]