Salad creations on display Saturday at Cedar House |

Salad creations on display Saturday at Cedar House

Provided by Jacob Burton Hereand#8217;s a butter lettuce salad with toasted pine nuts, orange supremes, fresh taragon and sherry-shallot vinaigrette. Composed Salad Demonstrations will be held Saturday at Stella Restaurant in Truckeeand#8217;s Cedar House Hotel.

TRUCKEE, Calif. and#8212; Knock, knock.

Whoand#8217;s there?


Lettuce who?

Lettuce us begin the salad demonstration.

A diversity of greens and other ingredients Saturday in Truckee will be transformed into culinary creations that tempt all the senses.

Lead by Cedar House Hoteland#8217;s Stella Restaurant Executive Chef Jacob Burton, the event will allow attendees to discover what cookbooks and television shows leave out.

And anyone who hears and#8220;saladand#8221; and immediately thinks of rabbit food will find their palate pleasantly surprised.

A native of El Dorado County, Burton was a young enthusiast to cooking due in part to the magic that occurred in his great grandmotherand#8217;s kitchen.

Similar to building with wooden blocks Burton began constructing visually appealing taste structures and textures which melded together to achieve the most from each ingredient.

While attending San Franciscoand#8217;s California Culinary Academy he solidified his career choice by taking a job at the cityand#8217;s contemporary French restaurant, La Folie. Then he turned to Lake Tahoe where his skills developed with each stop. His chefand#8217;s whites have resided at Stella for the last 18 months.

He speaks effortlessly of how fat emulsion, like mayonnaise and oils, must have some presence in a salad or its dressing. Along with vinegars each has molecules that extract aromatics. Those aromatics in turn tickle the human sense of smell that gives a wake-up call to the taste buds.

Olive oil, like that from Spain or Italy, often offers a fresh grassy scent with hits of minerals.

When was the last time you heard that on the Food Network?

Burton feels such programsand#8217; range of information and that found in cookbooks usually fall short of fully assisting those interested in cooking.

and#8220;I like to teach technique,and#8221; he said. and#8220;You donand#8217;t need a recipe for that.and#8221;

He feels most cookbook publishers print under the mantra that readers are idiots and dummy down the recipes. This, he says, makes it nearly impossible for an inexperienced cook to succeed.

He faults the lack of teaching basic skills first is a detriment.

and#8220;There is a disconnect between knowing how to create with the desire,and#8221; he said.

If the desire is continually met with disappointment, eventually it is lost.

Building confidence is a key component to his culinary classes both live and online at

Where some culinary greats refrain from sharing their secrets, Burton is on the other end of the spectrum.

and#8220;It impassions me to share freely,and#8221; he said.

Once the basics are conquered, he finds an enthusiasm in his students. Another by-product is a better informed consumer.

Armed with the knowledge of the expertise needed to create a dish he feels more diners are excited to try different taste combinations.

On Saturday heirloom tomatoes, butter lettuce along with mixed organic greens and herbs along with compound salads and#8212; those without greens, like macaroni and tuna and#8212; will be discussed and demonstrated.

Due to the four continent poured wine pairings, the class is open to adults only.

A few hours with Chef Jacob and Stella will leave you sated and smarter.

If you go

What: Composed Salad Demonstrations

Where: Stella Restuarant at the Cedar Sport Hotel

When: 11 a.m. to 1:30 p.m. Saturday, Aug. 20

Contact: 530-582-5655

Tickets: $55 plus tax and gratuity

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