• 3-day food and wine event at Harrah’s

    3-day food and wine event at Harrah’s

    The eighth annual South Lake Tahoe Food and Wine Festival will be at Harrah’s Lake Tahoe Oct. 27-29. Events for this year’s festival include dining and tasting experiences, plus a performance by trumpeter extraordinaire Chris Botti.  Food and wine are the biggest stars and a spectacular Grand Market Expo – featuring dishes from Harrah’s, Harveys […]

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  • Hope as vintners assess long-term impact of fires

    Hope as vintners assess long-term impact of fires

    By Esther Mobley, San Francisco Chronicle Many of the most powerful images coming out of the Wine Country fires last week depicted the wine industry as charred, its future threatened. A generations-old winery engulfed in flames and reduced to rubble. Symmetrical rows of grapevines, backlit by a bright line of approaching fire. Uncertainty and anxiety […]

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  • Sage Room – old school dining with modern flare

    Sage Room – old school dining with modern flare

    By Jessie Marchesseau STATELINE – Frog legs sautéed with tomatoes, onion, garlic, basil, Kalamata olives and white wine; mushroom raviolis with a portabella-black truffle Marsala sauce; Steak Dianne, flambéed tableside with filet mignon, mushrooms, demi glaze and flaming brandy. These are just a few of the everyday delicacies served at the Sage Room inside Harvey’s […]

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  • Popcorn sales explode despite shrinking movie attendance

    Popcorn sales explode despite shrinking movie attendance

    By Charlie Heller, Food & Wine Fewer people may be going to the movies, but popcorn sales are exploding like, well, popcorn. Between February 2016 and 2017, sales of ready-to-eat popcorn and caramel corn rose 16.9 percent, in what expert corn-poppers are calling a potential “third golden age” of popcorn. While popcorn is still the […]

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  • K’s Kitchen: Versatile quinoa shines through

    K’s Kitchen: Versatile quinoa shines through

    By Kathryn Reed Quinoa is one those wonderful foods, especially for vegetarians because it’s another source of protein. This is one of those recipes that can be made year-round. The vegetables involved can change based on what you like. I had fresh corn, so I used that. Frozen veggies in the off-season would work, or […]

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  • Literacy was key ingredient for culinary revolution

    Literacy was key ingredient for culinary revolution

    By Helen Zoe Veit The first edition of the “Boston Cooking-School Cook Book”—now known as “The Fannie Farmer Cookbook”—reads like a road map for 20th-century American cuisine. Published in 1896, it was filled with recipes for such familiar 19th-century dishes as Potted Pigeons, Creamed Vegetables, and Mock Turtle Soup. But it added a forward-looking bent […]

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  • Non-alcoholic drinks part of cocktail fundraiser

    Non-alcoholic drinks part of cocktail fundraiser

    Twice as many drinks will be available at the eighth annual Cocktails for a Cause fundraiser on Oct. 4 compared to previous years. This is because each mixologist will be crafting a mocktail and a cocktail.   Non-alcoholic options are being created to encourage attendance by people who choose not to drink alcohol, but want […]

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  • 2017’s extreme weather will affect wine globally

    2017’s extreme weather will affect wine globally

    By Elin McCoy, Bloomberg Earlier in the summer, the Napa Valley was on track to be one of the world’s luckiest wine regions this year, having escaped everything from hail to fires to grape-gobbling wild boar.  Then a scorching, record-breaking heat wave with temperatures up to 117 degrees swept in and stuck around over Labor […]

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  • K’s Kitchen: Tomato, corn, basil salad

    K’s Kitchen: Tomato, corn, basil salad

    By Kathryn Reed With farmers’ markets getting ready to call it a season in the Lake Tahoe area and summer produce soon to be thing of the past, this recipe needs to be made soon. While the ingredients can be found year-round, I try not to buy tomatoes out of season. They don’t have any […]

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  • Buffets a huge culprit of food waste

    Buffets a huge culprit of food waste

    By Linda Himelstein, New York Times Lawrence Eells, the executive chef at the Hyatt Regency Orlando, in Florida, would like his kitchen, or at least its operations, to be as lean as his roast beef. So in April, he welcomed a team of researchers looking at ways to reduce food waste, especially around the abundant […]

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