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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.
Kicking things off on Sunday, June 4, is the 7th annual Best of Tahoe Chefs Dinner at the Resort at Squaw Creek in Olympic Valley. This one-day celebration of food and the local chefs who prepare it is a fundraiser for the Tahoe Forest Hospital District’s cancer prevention programs.
Bringing together many of the most creative minds in food throughout the region, the evening will feature a unique five-course menu and appetizers prepared by all of the chefs participating in the event. In addition to the food, guests will be entertained with music and the always amusing “live chef auction” in which participating chefs will be auctioned off to prepare a gourmet in-home dinner for up to six people.
In the past the bidding has heated up as guests compete to get the chef they want, with some chefs “selling” for over $3,000.
Tickets for the Best of Tahoe Chefs Dinner are $100 per person, or $125 for the special “behind the scenes” Chef Tour. This special ticket will allow guests to meet the chefs, get a glimpse of them in action and take part in an exclusive tasting. Portions of the ticket price may be tax deductible.
All proceeds benefit Tahoe Forest Hospital District’s cancer prevention programs. For more information or to purchase tickets, please call the Center for Health and Sports Performance at 530-587-3769.
Participating chefs:
Gary Bulmer (Savory Personal Chef Service)
Master of Ceremonies
Creator of Best of Tahoe Chef’s Dinner
Chef, founder, former owner of Earthly Delights
Culinary expert for Williams-Sonoma at Union Square in San Francisco
Bulmer has worked 25 years as a self-taught chef.
Lew Orlady (The Lodge)
Presenting the First Course with Scott Yorkey
A graduate of the Culinary Institute of America in New York
Over the years, Chef Orlady has worked in such metropolitan areas as New York, San Francisco and Sacramento before settling in Lake Tahoe. For eight years, Chef worked to refine his own style of Seasonal American Bistro cuisine as the Executive Chef and Partner of Sunsets on the Lake.
Scott Yorkey (Jake’s on the Lake)
Presenting the First Course with Lew Orlady
Classic waterfront grill menu showcases Californian Cuisine with infused flavors, innovative ingredients and exciting presentations.
Billy McCullough (Dragonfly)
Presenting Second Course with Johny Alamilla
Celebrating its fifth anniversary, Dragonfly has delighted the region for five years with its Cal-Asian cuisine, a blend of fresh California products with flavors of Asia
He studied at the Western Culinary Institute, Portland Oregon, has been a chef for 18 years.
Is a local-bred chef who is also inspired by the skill and creativity of the area’s top local chefs. Interned with Jean Pierre Boignon at Le Bistro and worked several years as sous chef for Wolfdale’s Cuisine Unique in Tahoe City.
Dragonfly’s unique Cal-Asian cuisine is popular with locals and tourists alike, and its popularity continues to grow.
Johny Alamilla (Sol y Lago)
Presenting Second Course with Billy McCullough
Featuring “Sierra Latino” cuisine focusing on the undiscovered foods, flavors and cultures of the mountainous regions of Spain and Latin American.
Bringing 20 years of culinary experience, Johny was previously the chef and owner of San Francisco’s acclaimed Alma and prior to that was executive chef and partner of Che.
He was also the executive sous chef at Both Farallon and Boulevard and worked with Chef Anne Gingrass at Postrio
Jacques Cornelis (Resort at Squaw Creek)
Presenting the Third Course with Charlie Soule
Executive Chef Jacques Cornelis joined the Resort at Squaw Creek in 2000, overseeing all food operations, including five restaurants.
Has 40 years experience in food preparation in the United States, France, and his native Belgium.
Jacques began his career serving a four year apprenticeship at De Watermolen in Belgium, a one-star Michelin property. He subsequently worked in the finest restaurants in Brussels and France before coming to the United States after 14 years experience in Europe.
Jacques became the Chef de Cuisine for Le Cordon Bleu in Dania, Florida before coming west to San Diego, where he stayed for 21 years with the same company overseeing the Food and Beverage Operations for three hotels.
Jacques has served on the National Board of Directors of the American Institute of Wine and Food, while being the Chairman of the San Diego Chapter.
Charlie Soule (The Soule Domain)
Presenting Third Course with Jacques Cornelis
The Soule Domain restaurant specializes in Creative American.
He has 20 years experience as a chef/owner.
The restaurant has be voted “Best place to take a date”
Charlie was inspired to pursue the culinary arts since it complemented the Tahoe lifestyle of winter and summer sports.
Mark Estee (Moody’s Bistro)
Presenting the Entrée with Jakon Tolhurst
Began his culinary career at the prestigious Johnson and Wales University in Providence, R.I.
Culinary credo is “fresh, simple, local and seasonal.”
Was the executive chef at Lahontan Golf Club and the Lone Eagle Grille and was Executive Sous Chef at the Hyatt Regency Resort and Casino.
Has also worked briefly at Lespinasse in the St. Regis Hotel in both Washington D.C. and New York City; V at Orchard Park Hotel in San Francisco; Gary Danko in San Francisco; and Chez Panisse in Berkeley.
Jakon Tolhurst (Big Water Grille)
Presenting the Entrée with Mark Estee
One of Lake Tahoe’s favorite restaurants because of the spectacular view, the comfortable atmosphere and the great food. Seasonal menus offer only the freshest and finest foods in the area.
Jakon is a graduate from the California Culinary Academy in 2001.
He has worked under Chef Chirstopher Fernandez at Stars Restaurant in San Francisco, George Marrone and Laurent Gras at The Fifth Floor in San Francisco, and John Tesar at The Wild Goose.
Tolhurts’ young and creative edge is apparent in his dishes; each plate is unique in design with both artistic appeal and incredible flavor.
Bill Arnoff (Pianeta)
Presenting Dessert with Trish Friedman
The restaurant features Ialian Mediterranean cuisine.
He was an apprentice for three years under Michael Veron Protégé of Roger Verjes and spent one year working under Hubert Keller.
Bill pursed a career in the culinary arts because of his love of food and the creativity it brings.
He started at 17 years old and has continued perfecting his craft over the last 22 years.
Trish Friedman (Wedding Belle Confections)
Presenting Dessert with Bill Arnoff
Has worked as pastry chef over the last 30 years.
Has trained under well-known California Chefs such as Alice Waters, Joyce Goldstein, Mark Miller, and Jeremiah Towers.
Completed her pastry training with Diane Dexter of Chezpanisse.
Also Worked in Paris at various restaurants for five years.
Florian’s Fine Wines & Specialty Foods
Presenting the Paired Wines for the evening
Specializing in fine wines, specialty foods and gourmet gift baskets.
Features the best and most popular varietal wines from California, Europe, and Australia, dessert and specialty wines, and the most popular micro-brews. Florian’s also features cheese, proscuitto, pate, bread, garlic specialties, and other delicacies from France, Switzerland, Italy and Germany.
Lisa’s Central Market
Presenting the Produce for the evening
Lisa’s Central Market is an urban farmers’ market offering a full assortment of fresh seasonal foods, including daily arrivals of produce and meats direct from the farm, including specialty cheeses, wines and quality private label products.
Founders Mark Griffin, who was most recently a Senior Buyer with Trader Joe’s Company and Lisa Boudreau, who was the Regional Produce Manager for Wild Oats Market, combined their skills in direct procurement, retail and distribution to develop this innovative, local favorite.
An e-mail interview with Gary Bulmer, event founder:
TW: What was your original inspiration for the Best of Tahoe Chefs dinner?
Bulmer: I read an article in the local paper about some local women who were going to climb Mt. Fuji in Japan to support breast cancer programs and raise consciousness about breast cancer. I knew some of them and I was moved by the article. I had lost both of my parents to some form of cancer and I wanted to do something pro-active to support other people who had to deal with cancer.
I thought I had some talent to give as a chef and caterer to this group of women involved with Tahoe Forest Hospital. I knew I could help them raise money by donating my talent. I was on the verge of selling my business, Earthly Delights, and knew I would have time to work on this project. I wanted to give something back to the community who had supported me for so many years I felt that there were other
chefs in Tahoe would support this project by donating their talents. I promised them lots of hard work and some good publicity. My hope was that this common goal would help build community, a chef network, a group of hard-working chefs who would create a closer bond by working idealistically toward a common goal.
TW: And has that changed at all in the seven years since the original event?
Bulmer: Yes. It has only gotten better. A couple of years ago Billy McCullough of Dragonfly in Truckee said to me "You know that the vision you originally had of this event has been realized. It really has come together!" Billy is a great friend and was the first up-and-coming star chef who I recruited. Since then the event has become a first class event which has involved many, many sectors of the community.
TW: Why do all the participating chefs take part?
Bulmer: Because they care. Because they want to make a difference. Because they have the talent, the passion, the comittment, and the dedication to give their best for a common good.
TW: Is it fun being in the kitchen with all these other great Tahoe/Truckee chefs? Are there ever any creative conflicts?
Bulmer: Yes, it is great fun being in the kitchen with the other chefs. When a group of talented, creative individuals focus on coming together to create something beautiful and delicious, it is a wonderful experience. I t doesn't get much better than that. Every chef strives each day to create great food and when that is mulitplied by the collective talent of many chefs from many restaurants the result can be incredible.
TW: What do you expect the top price paid for a chef in the chef auction will be this year? Any guesses as to who will fetch the best price?
Bulmer: I think it was around $2500 last year, maybe times two since some of the chefs offered their service to two parties. Last year Mark Estee, Billy McCullough, Douglas Dale and Jacques Cornelis brought in the big bucks. Hard to say who has the most juice this year since there are lots of bright, young, new players in the field. Ultimately, It's not a beauty pagent or a popularity contest, but a chance for the chefs and their community to stand up and show support for something that they believe in.
Top photo by Paul Raymore; bottom photo courtesy of Best of Tahoe Chefs' Dinner organizers
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Last Updated ( Thursday, 01 June 2006 )
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