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Food & Wine

  • The art of the craft cocktail

    By Priya Hutner on February 8, 2017
    Ryan Dierks, co-owner of the Truckee Tavern & Grill, has a reputation. If you want a cocktail in Truckee, he is one of the masters of the art of craft cocktails. The bar features all manner of unique bottles of spirits and Dierks knows his stuff. Watch the video on how Truckee Tavern makes ice cubes with a chain saw […]
  • Pianeta Ristorante

    By Lou Phillips on February 8, 2017
    Nestled in the heart of Truckee’s historic downtown is Pianeta Ristorante with a cozy atmosphere, excellent Northern Italian cuisine, unique wine and cocktail program and an amazing staff. Pianeta has been a welcome respite for dining aficionados since 1998. Elegance, Pianeta style. | Courtesy Pianeta Co-owners and operators Nicole and Tom Beckering greet you at the door or from behind […]
  • Stir Fry

    By Chef David “Smitty” Smith on February 8, 2017
    While writing this week’s article, I wondered if I should be doing a stir fry. We are getting into the heart of the winter season, which is usually the time for the comfort foods, such as meatloaf, casseroles and stew, possibly the most popular of all the comfort foods. All of these dishes are hearty, which is great for a […]
  • Winery takeovers

    By The Weekly on February 8, 2017
    Sunnyside Restaurant and Lodge presents Ox’s Picks Winemaker’s Dinners that include the expertise of a winery representative in house, as well as a specialty paired entrée with a glass of wine from the featured winery of the week. Prices range from $30 to $35. Schramsberg Vineyards and J. Davies Vineyards on Feb. 23, Mauritson Wines/Rockpile Wines on March 9, St. […]
  • Cooking when the power is out

    By Priya Hutner on January 25, 2017
    Story by Priya Hutner  ·   The recent series of winter storms that dumped a ton of snow on Tahoe found many residents with downed trees, power outages and an enormous amount of shoveling to undertake. After three years of living here, I deem this my first real Tahoe winter. Those with gas stoves or fireplaces might not have found […]
  • A New York State of Wine, Part II

    By Lou Phillips on January 25, 2017
    Story by Lou Phillips  ·   New York Wines, Part I, in our previous issue (available at TheTahoeWeekly.com) covered the sometimes frigid Finger Lakes Region where Riesling is queen. Now we’re heading south to the coast to visit the Empire State’s other wine mecca – Long Island. Read Part I of New York State of Wine Courtesy Wölffer Estate Vineyard […]
  • Carbohydrates for cross-country skiing

    By Chef David “Smitty” Smith on January 25, 2017
    Story by Chef David “Smitty” Smith  ·   This is the time for many of us to click into our cross-country skis, slip into the woods and enjoy peaceful solitude. Cross-country skiing is a great way to catch up on exercise missed during the busy work period. It also is a great way to burn off extra calories that accumulated […]
  • Fresh mountain dining

    By The Weekly on January 25, 2017
    The Mountain Table Dinner Series 2017 offers a dining experience in Northstar’s Zephyr Lodge. Each dinner will feature a winery or brewery complemented by a menu featuring locally and regionally sourced produce and proteins prepared by Zephyr Lodge executive chef Aramis Torres. Seating for all dinners will be family style. Chris Bartowski | Northstar California Northstar will support Tahoe Food Hub […]
  • Wine film company finds a home in Tahoe

    By Kayla Anderson on January 12, 2017
    International filmmaker Colin West came to North Lake Tahoe in the winter of 2014 to shoot a wine-focused adventure TV episode and fell in love with the mountains prompting him to move his filmmaking business to Tahoe. Rupert Critchley, left, and Colin West, right, flying a drone in Piedmonte, Northern Italy. West has had to travel across the world and […]
  • A New York State of Wine, Part I

    By Lou Phillips on January 12, 2017
    In the 1970s, when Frank Sinatra sang, “Start spreadin’ the news,” he sure wasn’t touting New York wines. Now, we are spreadin’ the news that New York state is making some mighty fine wine. It has always made a lot as the third largest U.S. producer, but until recently the wines were mostly funky jug versions from hybrid and native […]