The COVID-19 pandemic has taken a toll on individuals, businesses and nonprofits, leaving many in critical need of support. Truckee was hit especially hard because our economy depends on visitors and the ski industry, shut down mid-season. So many have stepped up to help out – donating, volunteering, caring for higher risk and senior neighbors, and feeding those in need and on the front lines.
There’s a big idea in this small mountain town that’s bringing local businesses and restaurant goers together to cut down on waste destined for landfills. It’s a program launched by Keep Truckee Green that replaces single-use takeout containers with reusable to-go boxes at several restaurants in Truckee.
We all know that single-use products generate tons of waste. There are plastic bags, utensils, paper napkins,
Big Life Local Patty Baird believes that no great meal should be eaten alone. But instead, shared amongst family and friends as you unwind and exchange stories from the day. This is dinner as it should be. A repast with soul, heart and nourishment. Stella restaurant at the Cedar House Sport Hotel highlights a focused menu shaped by creative imagination that combines familiarity with innovation.
Larry Abney grew up cooking alongside his mother in the kitchen, but he didn’t consider becoming a professional chef until after college.
“Growing up I worked on a ranch and we would all go to a nice restaurant with the owner. It was the nicest restaurant in town, an Italian place,” chef Abney said.
In the kitchen of the fanciest restaurant in his small hometown,
Nothing quite satisfies the palette on a warm summer day like the taste of watermelon. Moody’s Bistro chef William Burns shares with us a delicious salad recipe that takes the experience of eating watermelon to the next level. In this recipe, Chef Burns combines delectable ingredients of pea shoots, pea pesto, Marcona almonds, feta, and mint. Try this combination at home for a family and friends summer barbecue gathering.