Champagne and a view riding to the Farm to Peak dinner ·
I hope Homewood Mountain Resort makes its Farm to Peak dinner series a regular summer offering after attending its first foray into an on-mountain dinner in July. The only other Farm to Peak dinner being offered this year is on Aug. 31, and seats are limited, so book now.
The evening started off with a champagne welcome (or a brew for beer lovers) at the South Lodge before loading onto Quail Chair for a leisurely ride to the top for dinner. Be sure to take in the views during the ride.
Long tables with white linens await diners at the top of Quail, perfectly positioned with panoramic views of Lake Tahoe.
When we arrived at the top, Guest Chef Breana Greene from Root Foods in Santa Cruz was busily preparing the first course – an Amuse of Cauliflower Couscous with an organic Breakfast Radish and Anchovy Butter. While Chef Greene and her staff were busy plating dishes as guests arrived one by one on the chair lift, she said that she had been preparing the evening’s dish for days. Quite a feat in a tent located at the top of ski run.
Guests mingled and introduced themselves for the meal, which was served family style after the Amuse. Wine flowed with pairings for each course, and some groups opened their own bottles with a birthday celebration under way at one table.
The Charcuterie Platter was served on a wood round (how apropos for Tahoe) with a delicately seasoned Country Style Pate, Spring Onion Jam and Beetroot Jam (both delicious), a housemade Whole Grain Mustard, and fresh Chevre served with a housemade crostini. The platter was accompanied by Curried Cauliflower and Pickled carrots.
The Beet Salad was next with golden beats served on a bed of butter lettuce with organic pickled red onions and almonds topped with a curried carrot vinaigrette for a wonderful flavor combination.
A crispy Duck Confit was the entrée for the night served with haricot vert and a garlic parsley pesto. For the few vegetarians in attendance like myself, we enjoyed a special treat with a White Bean Soup with peanuts and grapes that I devoured (who knew white beans could taste so good?), and a sauté of garlic greens and white beans served over the housemade crostini.
The evening was capped with a Rosemary Panna Cotta served in mini Mason jars served with an oat crisp and stewed berries that was the perfect end to a perfect evening.
The next Farm to Peak dinner features the creations of Chef Kellan Hori, a personal chef in Lake Tahoe and the Bay Area, on Aug. 31 from 4 to 8 p.m. Space is limited and dinner is $150 per person. To make a reservation, call (530) 584-6840 or skihomewood.com. Vegetarian options are available and must be requested when making reservations.
By Katherine E. Hill