Valentine’s Day is the poet’s holiday and it’s your turn to play the bard. You can dazzle your significant other with sonnets, but we suggest you compose an ode in the form of a dreamy distraction at the Ridge Tahoe. Your sweetie will be swooning when you reveal a romantic retreat at the top of Tahoe just for the two of you!
Play the bard this Valentine’s Day at the Ridge Tahoe.
Valentine’s Day at the Ridge is unique – not only are you privy to vibrant views but also an intimate dinner at The Hungry Bear Restaurant. The special Valentine’s Day Menu will remind you of the early days of your romance with each course named after different stages of courtship; you’ll begin with “The First Impression,” which consists of a lobster salad, blood orange segments, shaved fennel and lemon vinaigrette before moving onto the main course, “The Longing.” This course includes your choice of grilled filet of beef with blue cheese bacon-topped cognac demi-glaze, seared halibut with red pepper harissa or honey glazed half rack of lamb with pomegranate relish all served with market seasonal medley and white bean, sweet garlic pancetta ragu. Finish off this culinary journey with “The Forever Remembering,” a chocolate espresso panna cotta with raspberry coulis. As Charles Schulz once said, “All you need is love. But a little chocolate now and then doesn’t hurt.”
Make your reservations for Valentine’s Day at The Hungry Bear Restaurant now. Dinner is $60 per person, 6-8:30 p.m. on Valentine’s Day. Call 775-588-3553, ext. 3150 for reservations.
Pamper yourself and your sweetheart with Valentine’s Day spa specials.
Valentine’s Day is made even more spectacular with February specials for Elevation Spa at the Ridge Tahoe! Elevation Spa offers in-rooms couple massages. These custom designed massages are conducted in the privacy of your room for complete relaxation. Choose from Swedish, deep tissue, sports and aroma-bliss massages to make your night even more special. When you book any 60-minute or longer spa appointment, the spa guest will have all-day use of our amenities including: Indoor/Outdoor Heated Pool (open year round), Eucalyptus Steam Room, Roman Soaking Tub and Fitness Facility. Talk about pampering!
Purchase a $150 gift certificate for any Spa Treatment and receive a Dermalogica “Rescue Me!” Skin Care Kit valued at $41.00 absolutely free. Gift certificates may be purchased over the phone and instantly emailed directly to you for your convenience. Please Reference Special #ValFeb150.
For more information, contact Elevation Spa at 775-588-3553 ext. 6000.
The scene’s set for a wondrous welcome to 2016 with a slew of activities in Tahoe South, including a gourmet dinner and musical entertainment at The Ridge Tahoe.
The champagne will be flowing this New Year’s Eve.
Join us for the festivities on Dec. 31 to bid a fond farewell to 2015. Starting at 6 p.m. on New Year’s Eve, The Hungry Bear Restaurant will host a three-course meal accompanied by live music. Come hungry to enjoy a mouthwatering three-course meal prepared by Executive Chef Stephen Moise. Chef Stephen’s unique pairings and marvelous flavors will surely leave you in high spirits for the night ahead of you.
An organic baby green salad topped with poached pears, candied pecans, brie cheese and a raspberry vinaigrette acts as a precursor to a fantastic duet of herb crusted filet of beef and butter poached Maine lobster tail. Chef Stephen concludes this symphony of flavors with a chocolate pavlova and champagne pastry cream.
After dinner, raise your complimentary glass of champagne as we celebrate the East Coast Ball Drop Celebration at 9 p.m.
Dinner is $70 per person. A children’s menu is available. Contact the Concierge at (775) 588-3553, extension 3105 for reservations and more information.
The night doesn’t have to end there: keep the party going at one of several celebrations, including an exclusive VIP celebration at The Loft that includes drinks, party favors and music from San Diego-based DJ Abe Lemus until 2 a.m. Experience the latest in electronica with the Sierra as your backdrop during the finale of SnowGlobe at Lake Tahoe Community College. Among SnowGlobe’s headliners are favorites Jack Ü, Kaskade, Chet Faker and Dillon Francis. And if you’re feeling extra adventurous, head to the casinos for parties at MontBleu Resort Casino & Spa, Peek Nightclub and Hard Rock Hotel & Casino.
Regardless of how you end the night, start yours at The Ridge Tahoe and The Hungry Bear Restaurant.
The stockings are hung by the chimney with care in hopes that St. Nick might soon be there. We’re in the Christmas spirit at The Ridge Tahoe. Our decorations are out and our Christmas dinner is planned.
The Ridge Tahoe is ready for the holidays. How about you?
Spend the day on the slopes or exploring Tahoe South and finish with a homemade holiday dinner where you don’t even have to lift a finger.
Here’s what we’re serving that is sure to get you drooling.
Our Christmas dinner is Friday, Dec. 25 from 3 – 7 p.m.
Start with our first course of crab salad profiterole with micro greens and a pomegranate vinaigrette.
Our second course is your choice of honey maple glazed roast turkey with cornbread sausage stuffing, mushroom gravy, mashed potatoes, Brussel sprouts and a citrus cranberry relish; pan roasted Chilean sea bass with tarragon parsnip puree, sauteed wild mushrooms and artichoke hearts, and charred tomato fennel fondant; or slow roasted prime rib with a twice baked potato, asparagus and cauliflower with au jus and creamy horseradish.
Don’t forget about dessert! Give in to your sweet tooth with our yuletide log served with eggnog pastry cream and peppermint bark.
Call the concierge at ext. 3150 to make your reservation.
Thank you for spending your holidays with us!
There’s a lot to be thankful for. Let’s start with the early snow allowing the mountains to open early. Then there’s the beautiful place where we’re located. If you’re visiting us, you’re probably pretty thankful for that too.
Thanksgiving at The Ridge Tahoe is definitely a to do this holiday season. Make your reservation now and join us for a delicious Thanksgiving dinner in The Hungry Bear Restaurant. Dinner will be served from 3 – 7 p.m. and reservations are recommended.
Enjoy pumpkin pie and other Thanksgiving favorites at The Hungry Bear Restaurant this year.
Start with a first course of roasted butternut squash soup with a toasted walnut cream served in a baby pumpkin. It’s every bit as cute as it is delicious.
The second course features your choice of honey maple glazed roast turkey with cornbread sausage stuffing, mushroom gravy, creamy whipped potatoes, Brussel sprouts and a citrus cranberry relish; pan seared Alaskan halibut with grilled shrimp, root vegetables, asparagus, and a wild mushroom jus; or slow roasted prime rib with grilled asparagus, twice baked potato cake, au jus and creamy horseradish.
Save a little room for dessert of homemade pumpkin pie with caramel sauce, vanilla scented whipped cream and seasonal berries.
After you’ve got your fill, cozy up next to one of our fireplaces or go explore Tahoe South. The mountains are open and waiting for you to visit them.
We’re thankful for all of our guests year round. What are you thankful for?
The summer to fall season always seems to be such a fast transition, sometimes it feels like it happens overnight. Summer food for me is always so abundant with amazing variety of flavors and textures.
Fall food is a change of the way I cook food, richness that seems to have to be coaxed out with slower more patient cooking techniques. Braising or stewing with root vegetables with deeper stocks tends to bring more of a comfort or authentic flavors to fall dishes.
You will see this soup served many times in the coming months at the Mountain side Eatery and the Hungry Bear restaurant. Enjoy!
Roasted Butternut Squash Soup
- 3 ½ to 4 pounds Butternut squash
- 2 cups medium diced yellow onion
- 2 cups medium diced celery
- 1 cup medium diced peeled carrots
- 1 quart chicken or vegetable stock
- 1 Tablespoon chopped fresh thyme
- Sea salt / fresh ground Black pepper
- 4 tablespoons sour cream
- 1 Tablespoon chopped chives
- Pre-heat convection oven to 350
- Split squash lengthwise and coat flesh with olive oil, salt and pepper, leave seeds in
- Place flesh side down on a baking pan lined with aluminum foil and cook for 45 minutes or till flesh is tender to touch (think baby food mush)
- In a medium pan on medium heat cook onions, celery and carrots in 2 Tablespoons of olive oil till tender and set aside
- In a blender or food processor place 2 cups of stock and half vegetables and puree, when smooth and the rest of the mix and add stock when needed
- Remove seeds from cooked squash, scoop out with spoon and blend with vegetables in batches, adding liquid as needed
- Adjust seasonings to taste and add thyme
- Top hot soup with chive sour cream and serve
There’s nothing better than a warm soup on a chilly autumn day.
Mountain Side Eatery
Breakfast with Chef Jim is a great way to start your day at The Ridge Tahoe. The Mountain Side Eatery offers fresh baked quiche, muffins and danish and seasonal fresh fruit. Don’t miss the awesome breakfast burrito, egg sandwiches or bistro dishes for those who are looking for a familiar way to start your day. Organic fresh orange juice, and Peets coffee and specialty drinks are always ready for you. Daily lunch specials along with Sandwiches and salads are far from ordinary, and homemade soups and chile will warm you on the crisp autumn day.
The Omelet Bar appears Saturday and Sunday, and a Taco bar on Saturday night, all house made and made to order.
Bear Trap Lounge
Tapas are the new light meal that are being met with great success. Check The Ridge guide for the day of service. Tropical Tuesday, Margarita madness Wednesday and on Thursday don’t forget to see Jim at the wine tasting. Happy hour every day from 4:00 to 8:00 pm, ask Jim or David for the daily drink special.
Hungry Bear Restaurant
Choice grilled steaks, fresh seafood and seasonal pasta dishes with a focus on creative and distinctive flavors are the cornerstone of our signature restaurant. Chef Paul’s daily early bird special and entre specials are not to be missed. Your pastry chef Heather always has a sweet ending to your meal, warm fall cobblers and a pumpkin cheese cake that is to die for! Check The Ride guide for open days and make reservations during your stay.
Cooking demonstration on Thursdays in the Valley View room at 3:00 p.m. are a free offering to see, feel and taste how we prepare your food and give insight about how we do what we do.
Please make your reservations ahead of time for Thanksgiving, Christmas and New Year’s Eve, we book up fast.
On behalf of Simon and my staff, I want thank you for all your comments and support and we look forward to seeing you this coming season.
Chef Stephen Moise
Come hungry. Leave happy.
So you’re coming to Tahoe South for Labor Day. There’s certainly no shortage of activities for what most consider the last weekend of summer, and one in particular you won’t want to miss. Sample the Sierra. This event highlights the talent of the Sierra Nevada through food, wine, beer, spirits and arts.
Sunday, Sept. 6 head over to Bijou Community Park in South Lake Tahoe, Calif. and treat your taste buds to local goodness. We recommend getting there early so you can try everything. Twice.
The best in wine and food the area has to offer will be featured at the Fifth Annual Sample the Sierra.
Photo: Tiara Wasner.
Here are a few names you might recognize that are participating in the 2015 Sample the Sierra: Wineries, Breweries and Distilleries: Boeger Winery, Cold Water Brewery & Grill, Great Basin Brewing Co., Lava Cap Winery, Madrona Vineyrds, Sierra Nevada Brewing Company, Tahoe Blue Vodka and Tahoe Moonshine Distillery. Restaurants & Chefs: Beach Hut Deli, Blue Angel Café, Boathouse on the Pier, Coldwater Brewery & Grill, Echo Lounge at Lake Tahoe Resort Hotel, Kalani’s, MacDuffs Pub, Primo’s Italian Bistro, Riva Grill, Sierra Pizza and The Getaway Café.
There will be no shortage of deliciousness. But we know it’s not all about the food. Sample the Sierra brings some of the best local entertainment to the party. In addition to live music throughout the event, Joanne Neft, starter of the first PlacerGROWN Farmers Market over 25 years ago, will be putting on cooking demonstrations at the Sierra Chef Stage.
Speaking of the Sierra Chef Stage, make sure you find your way back there for the 4th Annual Sierra Chef Challenge. Four competing chefs will be given mystery boxes filled with local ingredients. They’ll have 45 minutes to come up with a delicious, creative and confident dish where presentation matters. This year’s contenders include: Chef Peter Brinckerhoff, Riva Grill; Chef Salvador Delgado, Echo Lounge at Lake Tahoe Resort Hotel; Chef Glenn Simpson, Blue Angel Café; and Chef Justin Kaplan, Cold Water Brewery & Grill.
The festival marketplace includes locally made goods such as jam, soap, honey and olive oil along with specialty products.
Tickets can be purchased online or at the event and are $40 or $30 if someone is under 21. Cash and all major credit cards are accepted at the event and by the majority of the vendors.