35.4 F
Tahoe City, CA
Thursday, December 14, 2017

Grilled Stuffed Mushrooms

It’s summer time. It’s grilling season. Put those two together and you get burgers and dogs, kebobs, salmon and corn on the cob and,...

Kitchen pranks

A lot has been said and recorded that shows chefs to be extremely temperamental, serious and even downright mean. Just watch “Kitchen Nightmares,” or...

The evolution of Douglas Dale · Memoir, cookbook released

“Cuisine unique” is how chef Douglas Dale of Wolfdale’s describes his culinary fare and his restaurant. It is also the title of his new...

From Sea to Table in 24 Hours

It’s pretty exciting when unexpected food adventures occur around town. As the Food and Entertainment editor for the Tahoe Weekly and a personal chef...

Béchamel Sauce for Macaroni & Cheese

  I was sitting in a bar one day with a bunch of my friends celebrating a 70th birthday party when the conversation turned to...

Apple Strudel

By Chef David “Smitty” Smith ·   While I was doing my apprenticeship, the resort I was working at had not only Master Chef Anton Flory,...

Easter Ham

Incredible. I woke up this morning, turned on my computer to write this article and realized; Wow, I must need another cup of coffee....

Bounty of dandelions

Many homeowners generally frown upon the forsaken dandelion but this wildflower has a number of virtues. They are both edible and medicinal. Considered a...

Zabaglione

Recently, I gave you the recipe for a quick and easy napoleon (available at TheTahoeWeekly.com). Here is another dessert that most people would never...