Foodie news | Engage your mind, hands and taste buds at Stella
TRUCKEE, Calif. and#8212; Stella, Cedar House Sport Hoteland#8217;s on-site restaurant run by Executive Chef Jacob Burton in Truckee is offering culinary adventures, including classes and topics to engage the mind, hands and taste buds.
and#8220;We are committed to offering interesting, high quality programming to residents and visitors and are fortunate to have a chef Jacob Burton. Expect more classes to be added to the series,and#8221; said Patty Baird, owner of Cedar House Sport Hotel. Details are available on the Cedar House Sport Hotel event calendar at http://www.cedarhousesporthotel.com/eventcalendar. A sample of upcoming experiences follows.
Wednesday, April 25, 6 p.m.
The Evolution of Pizza: A Tasty History
Follow pizzaand#8217;s infancy from its Sicilian and Neapolitan routes to modern day Neo-Neapolitan pies, from New York style to Chicago, to California and beyond. The Evolution of Pizza covers authentic Neapolitan style pizzas baked in Stellaand#8217;s 800° F degree wood-fire oven, Sicilian pizzas, New York style (for the homesick east coasters) as well as creative Californian style. Learn how to properly stretch dough for different styles of pizzas and there will be a sauce making demonstration. Recipes are included in this hands-on cooking class taught by Chef Jacob, and he promises you will learn how to recreate incredible pizzas in your home oven.
Each attendee will have the opportunity to make at least one custom pizza and dinner will include pizzas created by the class, a seasonal salad and classic tiramisu. Cost is $75 per person. Beer and wine available with dinner at an additional charge. Limited to 16 participants.
Wednesday, May 16, 6 p.m.
Whole Roasted Chicken: The Sunday Supper Cornerstone
and#8220;As modern living continues to demand more of our time and attention, an art form is being lost. The Sunday Supper class will give you the tools and know-how to entice family and friends to your Sunday Super table with a whole roasted chicken dinner complete with mashed potatoes and gravy, roasted vegetables, garden salad and a tasty dessert,and#8221; said Chef Jacob. and#8220;With the advent of the farmerand#8217;s market and many supermarkets carrying high quality meats and organic vegetables, it is no longer the sourcing of ingredients that separates the home cook from the professional chef. The only barrier left is knowledge and technique. This class provides the tools necessary to crush through that barrier.and#8221; Receive a recipe handout, prepare a portion of the dinner and enjoy dinner. The cost for this hands-on class is $75 per person. Beer and wine are available at an additional charge. Limited to 16 participants.
The and#8220;Dishing with Stellaand#8221; series offers intriguing lectures by Chef Jacob Burton and appetizers at an affordable price point. These presentations will take place across the patio from Stella in the Cervino event room.
Wednesday, May 30, Salt of the Earth
Learn about the types, usage and science of sea salt while sampling with Chef Jacob. Doors open 5:30 p.m. Lecture begins at 6 p.m. and ends at 7:30 p.m. Cost is $25 per person.
June 26, Vinegar 101
Learn about different types of vinegar and the science behind cooking with vinegar. Guests will take home a and#8220;Mother of Vinegar,and#8221; the culture that allows you to make your own vinegar. Doors open at 5:30 p.m. Lecture begins at 6 p.m. Ends at 7:30 p.m. Cost is $25 per person.
For reservations, call 530-582-5655.
and#8212; Nicole Cheslock runs NC Communications, a boutique PR agency serving businesses and nonprofit corporations. She can be reached at 530-548-5010.
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