Heading to Tahoe: Fuel up on Sustainable Food

With snow dumping on the mountains, ski season is in full swing. And so in honor of the wonderful sport, Jillian and I have officially deemed this week “Ski Week”. Since we now know that taking a ski trip does not have to translate into boxed mac-n-cheese or Costco snacks, we will share our tried-and-true recipes and tips that keep us committed to local and sustainable eating while not sacrificing the comfort food we associate with hitting the slopes. First off, a few suggestions for eating on the road and where to grab a bite on the mountain!

• On the Road: Ikedas California Country Market – Auburn, CA.
  Since the 1970s, Ikedas has been known for their scrumptious burgers and out-of-this world pies. A rustic market, café and bakery, Ikedas is one-stop-shopping for a seriously stomach-satisfying ski trip. You can enjoy lunch there – think burgers, fries, teriyaki bowls – and load up on snacks and meals for the slopes. They feature a range of organic fruits and veggies, locally-sourced jams, jellies, olives, spreads and more, homemade chicken pot pies (reheat for a tasty dinner after skiing), fresh baked breads, and fruit pies that boast fruit from their nearby orchard.

• As You Arrive into Town: Pacific Crest Grill – Truckee, CA.
  Owner Ed Coleman has two requirements for his restaurant: quality and environmental impact. PCG – which features “upscale comfort food” such as wood fired pizzas, homemade ravioli and Fulton Valley chicken breast with bread salad – boasts a wine list of biodynamic, sustainable and organic wines, organic vegetables from the Sierra foothills and Central Valley, and sustainable seafood from the California and Oregon coasts. Beef comes from the historic Trimmer Ranch just 50 miles away in Genoa and olive oil comes from California Olive Ranch in nearby Oroville. Plus, all take-out containers and utensils are compostable, and all the cooking oil used is recycled into biodiesel. ( Tahoe Quarterly).

• On the Slopes (and on the Way out!): Baxter’s Bistro at the Village at Northstar (Tahoe) and Moody’s Bistro & Lounge (Truckee)
  Famed chef Mark Estee has close ties with a host of local growers, ranchers, dairymen and fishmongers as he believes his patrons benefit from knowing the source of their food. He follows the mantra “Fresh. Seasonal. Simple. Local”.  At recently opened Baxter’s Bistro, Chef de Cuisine Michael Plapp and Estee whip up contemporary American cuisine that is simple and flavorful, following Estee’s mantra. Looking for an après ski drink? The bar serves up creative concoctions using the season’s available produce. At if you’re headed back down the mountain, stop at Moody’s Bistro and Lounge, where you can enjoy live jazz music while you chow down on duck breast from Maple Leaf Farm and enjoy bevvies with fresh ingredients from Sierra Valley Farms (but only if you’re not the DD!).

Let us know if you have any additions to the list…and see you on the slopes!

Tagged as: Auburn, Baxter's Bistro, dinner, Ed Coleman, food, Ikedas, Lake Tahoe, Moody's Bistro, Northstar, Pacific Crest Grill, pie, restaurant, seasonal, sustainable, Truckee