Squaw Valley Farm to Table Dinner
We dined as a guest of the venue
When planning our coming family vacation to Squaw Valley in Lake Tahoe, we wanted to have a unique dining experience. We had heard a lot of buzz about the intimate Farm to Table dinner experience, and the talented Executive Chef Tiffany Swan, so we made reservations to go on an epicurean adventure at the Olympic Village Lodge Garden in Squaw Valley.
The dinner featured a three-course family style dinner using fresh, local ingredients. The Executive Chef has partnered with the Tahoe Food Hub to assist her in creating a dining experience using ingredients grown from local farmers.
I couldn’t wait for the night to come when we were going to experience the dinner. There is something special about having dinner with your family and friends in a garden with fresh food grown from the earth surrounding us. Our kids put on their fancy shirts, and we walked to the Olympic Village Lodge Garden where a beautiful long white table was awaiting us.
We were greeted by servers with unique crostinis creations, pickled fruit and vegetables, and watermelon. Our children frolicked around on the grass while we sipped on a glass of wine before finding our seat at the table. Our meal began with freshly baked bread and creamy homemade whipped honey butter that our children devoured within minutes. Once every family was seated comfortably at the table, Chef Swan came out to greet us all and talk a little about the passion behind her creating intimate dining experiences with high-quality, delicious dishes.
Then the dishes began to arrive. Our first course featured a farm fresh salad with heirloom tomatoes and a sweet sherry vinaigrette dressing. The salad was simple, delicious and the perfect beginning to our dinner.
Following the salad, was a large plate of fresh vegetables featuring roasted haricot vert, sweet peppers, and carrots from Foothill Roots Farm and Plum Possum Farm. The vegetables were seasoned to perfection, and even my picky eater couldn’t resist asking for seconds.
Just when we thought it couldn’t get any better the servers brought out a beautiful plate with grilled corn on the cob with a herbed aioli from Simoni and Mossoni Farms and roasted Hasselback potatoes from Super Tuber Farms.
For the main course, the chef brined and roasted local chicken from Mary’s Chicken and Towani Organic Farm. The chicken was juicy and flavored with fresh herbs. The chicken was paired to perfection with a 2014 Sonoma-Cutrer Chardonnay.
The chef saved the best for last with her incredibly delicious pavlova of crisp meringue, blackberries, peaches and whipped cream with ingredients from Brenner Ranch and Greg’s Organics. It was the perfect ending to a perfect evening in Squaw Valley.
When planning your upcoming family vacation to Squaw Valley in the Spring or Summer, make reservations to have dinner in the garden. Pricing is $54 (adults) including three 2oz. pours of wine for pairing, $29 (children 4-12), and complimentary for children under the age of 3. Tax is not included, and a cash bar is available for additional cocktails or nonalcoholic beverages. (Event normally takes place at the KT Base Bar)
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