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Written by Leah Greenstein/special to the World
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Monday, 05 June 2006 |
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It would not be an exaggeration to say that rosé is like the redheaded stepchild of American wine — or, at least, like the Manic Panic New Rose — colored belle at a Republican ball. White Zinfandel, the ubiquitous, saccharine pink wine that dominated tables (not to mention the cardboard industry) in the 1980s, is what most people think of when they hear rosé, and is largely responsible for the wine’s less-than-stellar reputation.Write Comment (0 Comments) |
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Last Updated ( Friday, 09 June 2006 )
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Good eats and a whole lot of greenbacks at the Best of Tahoe Chefs |
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Written by Paul Raymore
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Monday, 05 June 2006 |
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 With 10 of Tahoe’s top chefs working feverishly in the kitchens of the Resort at Squaw Creek, and almost 250 Tahoe VIPs waiting anxiously in the Grand Ballroom for the culinary masterpieces that would be coming from those kitchens, the Seventh Annual Best of Tahoe Chefs Dinner kicked off what promises to be a jam-packed season of food and wine events in the region.Write Comment (0 Comments) |
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Last Updated ( Tuesday, 13 June 2006 )
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Farm fresh in the mountains |
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Written by Jason Dobbs/special to the World
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Monday, 29 May 2006 |
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 You should go to the Farmers’ Markets this summer. That’s it — simple — you could stop reading here, and go see the colors, feel the connection and taste the flavors yourself.Write Comment (0 Comments) |
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Last Updated ( Monday, 29 May 2006 )
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A gathering of gustatory geniuses |
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Written by Paul Raymore
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Monday, 29 May 2006 |
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 Memorial Day weekend has come and gone, and for foodies in the Tahoe/Truckee area, that means the start of a busy season of events celebrating gourmet food, wine, beer and everything gustatory.Write Comment (0 Comments) |
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Last Updated ( Thursday, 01 June 2006 )
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Grape appreciation at The Lodge |
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Written by Alex Close/Tahoe World
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Monday, 29 May 2006 |
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 Tucked away amongst the tall pines of Tahoe Donner is a rather small and cozy little spot called The Lodge. Specializing in what food and beverage director Tommy Cortopassi calls “contemporary seasonal American Cuisine,” the food at The Lodge most always fits the season, as well as being delicious.Write Comment (0 Comments) |
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Last Updated ( Monday, 29 May 2006 )
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