While it seems like it was just yesterday when Lake Tahoe was digging out of a record-breaking winter, we're already about to head into another Lake Tahoe ski season. This weekend marks Opening Day for a number of Lake Tahoe ski resorts, including Northstar California, which is mere days from opening. And with a new ski season comes new food and drink offerings. Hello, mountaintop pop-ups and fireside après-ski!
So with a new Lake Tahoe ski season taking off, we asked Northstar's very own executive chef, Chef Steve Anderson, to share what’s new in dining at Northstar California this winter, along with his take on must-order dishes.
This season's must-try dishes:
Mesquite-smoked tri-tip at Summit Smokehouse
The new Epic burger at the Lodge at Big Springs
Ancho chile mahi tacos at Tavern 6330'
New and improved menu at Summit Smokehouse
Summit Smokehouse goes center of the plate! This is perhaps what I’m most excited about this winter, with Summit Smokehouse getting a true smokehouse menu, highlighted by slow-smoked St. Louis-style pork ribs, mesquite smoked tri-tip, hickory-smoked turkey breast, and cherrywood-smoked portobellas. All of these will come with a choice of two to three sides, such as our house-baked mac ‘n cheese, ranch beans, green chile cornbread, pineapple-jalapeno slaw, roasted Brussels sprouts, and braised greens. Additionally, we’ve handcrafted three signature sauces: A robust Kansas City-style BBQ sauce, a mustard-based North Carolina-style sauce and a specialty teriyaki BBQ sauce. Meanwhile, the outdoors bar will feature craft brews and our popular Philly cheesesteaks. Summit Smokehouse is a can't-miss destination atop Northstar this winter.
Renovated dining experience at the Lodge at Big Springs
Located mid-mountain, the Lodge at Big Springs has long served as basecamp for on-mountain dining. So for this winter we gave the interior a facelift, and added some new menu items. If you order one thing, make it the new and improved Epic burger, featuring a one-third pound Angus beef patty topped with Tillamook Cheddar, applewood-smoked bacon, our new Epic sauce, shredded lettuce, and beefsteak tomatoes on a locally-baked challah roll. Some other favorites of mine include the 12-hour slow-cooked Asian pork sandwich, seared ahi salad, and flatbread pizzas.
New menu at Tavern 6330’
With Tavern 6330’ such a staple in the Village at Northstar, I’m excited for the new menu that Chef Chad Shrewsbury has crafted for this winter, characterized by fresh California mountain cuisine, like duck confit with root vegetables, and his spin on chophouse classics, including Wagyu New York Strip. Pair your favorite cut of steak with sides like lobster mac ‘n cheese, creamed spinach, and scalloped potatoes. Lastly, some must-haves on the après menu include the ancho chile mahi tacos and the Spanish sausage with manchego and romesco grilled flatbread.
New chef and menu at TC’s Pub
Just steps from Tavern 6330’, on the lower level of the Village, TC’s Pub will have a completely new, revamped menu, thanks to one of our newest team members, Chef Colin Andrews. TC’s Pub will continue to feature a wide-range of gourmet burgers (and shakes to pair it with), but a few of my entrée recommendations include the Korean BBQ beef short ribs, chicken and waffles, and beer-brined pork chops.
The return of the Mountain Table Dinner Series
Last, but certainly not least, our Mountain Table Dinner Series is back! And it’s better than ever. This year, our multi-course pop-up dinner series will take place four evenings during the winter on January 12, February 2, February 16, and March 9, all mountaintop at Zephyr Lodge. For each dinner we’ve partnered with four great California wineries, Simi (Healdsburg), The Prisoner (Paso Robles), Charles Krug (Healdsburg), and Rodney Strong (Healdsburg). Additionally, a portion of the proceeds will go to support Project Mana, a great local non-profit that combats hunger. A five-course food and wine pairing, mountaintop beneath the cover of Lake Tahoe’s big night sky, to the sound of local music—there’s nothing better.