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Resort at Squaw Creek Brings Chef's Feast to Six Peaks Grille

Event Part of Lake Tahoe Autumn Food & Wine Festival

Olympic Valley, Calif. - In conjunction with the Lake Tahoe Autumn Food & Wine Festival, AAA Four-Diamond Resort at Squaw Creek will assemble the property's lead chefs in one kitchen for Resort at Squaw Creek's Chef's Feast on Saturday, September 6, 2008.  Taking place in their signature restaurant, Six Peaks Grille, the feast will be preceded by a reception, which begins 6:30 PM, followed by dinner in the private dining room with the chefs personally serving entrees to guests.  Seating is very limited, with the exclusive table holding a maximum of 22 people.    

With many dishes served family-style, gourmands will appreciate the vast menu.  The evening reception begins with a ceviche bar, cured gravlax, blinis with caviar, and Kona kampachi, yellow tail and ahi sashimi.  The first course presents dishes hand-served by the chefs including roasted colossal shrimp, seared diver scallops, seared John Dory, and grilled Loch Duart salmon from Scotland.  Additionally, in family-style bowls, dishes such as fennel and lobster risotto, saffron and mushroom risotto, and leek fondue will be served with a variety of other freshly-prepared dishes. 

Filet mignon, seared venison loin, grilled Colorado lamb chop, sautéed veal tenderloin and roasted squab breast will be delivered in skillets by the chefs to the dinner guests, while a bevy of side dishes including grilled green asparagus, roasted baby beets, and sautéed fingerling potatoes will be served in bowls, family-style.    

The evening finishes with Croque en broche (small cream puffs in a cone) with a variety of toppings as a complement. 

"In addition to the tremendous list of gourmet dishes we have on the menu, what will be truly entertaining is the dynamism and culinary expertise that our chefs will share with guests," said Heimo Brandstatter, assistant manager at Resort at Squaw Creek.  "This will be like Fourth of July for the palate, and the chefs are a show in their own right." 

Executive Chef Jacques Cornelis, last year's Blazing Pans Champion at the Autumn Food & Wine Festival, born in Belgium and trained in Europe, with over 40 years of experience, leads the team that includes Executive Sous Chef Jason Friendy, Chef Chad Shrewsbury of Six Peaks Grille and Joe Hardwick from Ristorante Montagne and Wine Bar.

Gold Note wines from Fairplay, California, will be served throughout the dinner.  Gold Note owner and winemaker Kevin Foley will attend the event and share his insights into the varietals.  Awards for Gold Note include Gold Best of Class and Double Gold at the San Francisco Chronicle Wine Tasting Competition, Double Gold at the San Francisco International Wine Competition, and Gold at the Orange County Fair Commercial Wine Competition and Best of the Bay National Zin Challenge.

Tickets for the event run $125 per person, excluding tax and tip. 

For reservations or further information call 530.581.6621, or visit http://www.visitsquawcreek.com/.  Online dinner reservations for Six Peaks Grille are available on the Website.  For accommodation reservations call 800.401.9501.

Recently recognized as one of Condé Nast Traveler's "Top 50 Ski Hotels" in North America, the 405-room and suite Resort at Squaw Creek, a Destination Hotels & Resorts-managed property, offers a myriad of year-round recreational activities, including an on-property fly fishing center and Robert Trent Jones, Jr. Audubon certified golf course.  The property also features diverse dining options, a full-service spa, and a year-round pool complex with seasonal waterslide.  During the summer months, guests can enjoy river rafting on the nearby Truckee River, and miles of bike trails and variety of water activities at Lake Tahoe. 

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