Meet Your Neighbor: Mike Trombetta
The Sierra Sun’s Amy Edgett caught up with neighbor Mike Trombetta at Bite, a tapas-style restaurant in Incline Village, Nev.
What kind of training do you have as a chef? I’ve always loved cooking. I took classes in high school and attended the New England Culinary Institute in Montpelier, Vt.
How long have you been in the Tahoe area?
I’ve been here 10 years, worked as assistant banquet chef at the Resort at Squaw Creek, Moody’s for the first five years it was open, about two to three years as sous chef there. I also was executive chef at Christy Hill.
What culinary endeavors are you in presently?
In June I opened Farm to Belly, a personal chef catering business. I do everything from a candlelight dinner for two, a pig roast for 200, or hors d’ouevres for 2,000.
What’s in the name?
I built the business by friendships and relationships with local farmers, ranchers and fishermen. It supports quality of product and the quality of life for animals and farmers. Using sustainable items also helps support small family farmers make a living.
What are a few of your favorite things?
I love seafood and shellfish, since I was a child visiting my grandparents in Rhode Island. I love to cook it, I love to eat it. My favorite quote is by Jasper White ” “It’s all about eating.” Cooking is about what you like and enjoy.
What do you enjoy about this area?
As much as food, I have a deep love for the snow and the mountains. I snowboard, snowmobile and backcountry ski.
And who do you play with?
A close circle of friends, my wife. We’ve known each other since we were 1- year-old.
We’ve been together for nine years, but we’ve actually know each other since we were one. Our parents were buddies.
Tell me about life in Floriston.
It’s really quiet and the dogs run the town. I love that. We have a 2-and-a half-year-old Rottweiler named Auger. We also have a great garden ” apple, pear and plum trees, Heirloom tomatoes, green beans, eggplant, onion, potatoes, peppers, strawberries and asparagus like mad.
You have a green thumb as well as philosophy.
I get starters, set them out on the porch in the daytime and bring them in every night until about mid-June. Then I put them in the ground.
You are consulting here at Bite?
Bite recently celebrated their year anniversary serving American-style tapas, a Spanish way of cooking. I consult one day a week with menu development, staff training and create the weekly feature menu, depending on the season.
What’s happening on the local fresh scene right now?
Pink Lady apples from the foothills and a fantastic local lamb from Fly Mule Farm in Auburn. We’ll get California spiny lobsters soon. Coming up, prosciutto-wrapped mandarins.
Describe the tapas style.
It is small plates, a la carte. The advantage is being able to taste three to four items. It broadens the flavor spectrum. With a traditional appetizer and entree, you’d get about two tastes.
Do you have other jobs?
I work with Frank and David at Pacific Crest Snowcats, guiding outback ski tours. We are working on big plans with food, right now we serve a simple style deli lunch, which is still fantastic.
Are you thinking organic?
Absolutely we are tending toward organic.
What’s good about guiding at Pacific Crest Snowcats?
Good friends, deep in the mountains, with nobody else around. It doesn’t get much better than that.
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