The Ridge Tahoe is pleased to present the Northern Nevada Gingerbread House Competition. This event will be open to all ages and will be divided into several class levels; Class 1 (Ages 8-12), Class 2 (Ages 13-17), and Class 3 (Ages 18 and older). The third class for adults and will be split into sub levels of Novice and Professional.
The competition will be held on Saturday, December 3rd and Sunday December 4th, 2011 at the resort, located at 400 Ridge Club Drive, Stateline, Nevada. All of the entries are to be assembled on Saturday, followed by the judgment on Sunday morning. Prizes such as cash, free room stays at the resort, and Apple electronics will be awarded to the first, second, and third prize winners of each category.
Entry fees to participate in the competition are $20.00 for child class levels 1 & 2, $50.00 for adult class level(s). Fees will be accepted in the form of cash, check or credit card either in advance, or upon check-in on the day of the event. Entry space is limited so participants are encouraged to sign up in advance if possible. Net proceeds for the event will be donated to the Boys and Girls Club of South Lake Tahoe, California and Carson Valley, located in Gardnerville, Nevada. Entry Forms, Rules and Procedures can be downloaded by going to www.ridgetahoeresort.com, and clicking on the Meetings and Events page.
The Ridge Tahoe is very excited to bring this competition to the Northern Nevada region as it will surely kick off the holiday season in grand style. We are hoping to receive a wide variety of entrants from professional chefs to novice enthusiasts. In addition to this enjoyable holiday event, the Ridge Tahoe is honored to give back to the local community, by donating the net proceeds to our local Boys & Girls Clubs.
Discounted room rates are also being offered to the entrants who would like to stay at the resort during the competition. Online and call-in reservation instructions and driving directions to the resort are provided on the Rules and Procedures document that can be found on the website, www.ridgetahoeresort.com, on the Meetings and Events page. Information about the event can also be found by going to Facebook.com and typing in the search box, “Northern Nevada Gingerbread Competition”, or by going to The Ridge Tahoe Facebook page, and clicking on this event located on that page. For questions relating to the event, you can contact the resort directly by calling the Executive Chef, Stephen Moise at 775-588-3553 ex. 4195 or email email@example.com.
Work on our state of the art Skier Express Chair Lift is progressing nicely. This new Express Chair Lift will take our guests directly from the resort down to Heavenlys Stagecoach Lodge. The Lift will hold 8 riders and equipment and will be operated by guest room keys. The Lift is scheduled to be completed in December 2011, once complete this Lift will be the only one of it’s kind in the area.
Here are some really great artist renderings to give everyone an idea how the completed Lift loading platform will look.
We have some Winter promotions available at www.RidgeTahoeResort.com or call us at 800.334.1600 and make your reservations today so you can be one of the first to ride our new Skier Express Chair Lift.
The work on our Skier Express Chair Lift (Hillside Elevator) is underway. We are excited around here and can’t wait for it to be completed at the end of December 2011. Once complete this state of the art Hillside Elevator will take our guests from the Resort directly down to the Heavenly Stagecoach Lodge. It’s going to be amazing! We have made a short video (below) so you can see the progress so far.
Be one of the first guests to ride on our Hillside Elevator go to www.RidgeTahoeResort.com or call us at 800-334-1600 to book your reservation today.
To show you all the great things you can see and do while you are here at the Ridge Resorts we have made our first Ridge Resort Tour Video. We hope you enjoy this video tour and be sure to check back with us soon for more tour videos and updates.
We have also just added some great specials for the Fall and Winter seasons check them out at www.RidgeTahoeResort.com or call us at 800-334-1600 to make your reservation.
We thought it would be nice to give everyone a visual guide showing how to reach the Ridge Resorts from Kingsbury Grade. In this video we began our tour at the corner of Kingsbury Grade State Route 207 and Tramway Drive and ended it at the entrance to the Ridge Tahoe Resort. Along the way we also stopped at the Ridge View, the Ridge Crest and the Ridge Pointe.
We have just added some great room specials so be sure to visit us at www.ridgetahoeresort.com or call us at 800.334.1600 to find out about all of our great deals.
Here is a fantastic cooking demonstration from our Head Chef Stephen Moise for New York Pepper Steak with Brandy Cream sauce a favorite at our Hungry Bear restaurant. He makes it look so easy I can’t wait to try it.
To give you a little bit of Chef Stephen’s background he started cooking at age 12 and got his first Chef’s job at age 21. Chef Stephen worked at the world famous Tavern on the Green in New York for renowned Chef Patrick Clark where he became the primary coordinator for several of their largest haute cuisine dinners. Chef Stephen was also food stylist for the Patrick Clark cookbook and one of the featured Chef’s in the book. So to say that Chef Stephen is an asset to the Resort is an understatement.
We hope that you will enjoy this easy how to cooking demonstration. Come visit us soon and enjoy more of the Chef’s amazing cooking while you are here at the Resort. The recipe for New York Pepper Steak with Brandy Cream sauce is listed below.
New York Pepper Steak
With Brandy Cream
Executive Chef; Stephen J Moise
2 – 8oz. New York Steaks
4 tablespoons Canola Oil
1 cup cracked Pepper
1 cup beef stock
1 tablespoon chopped shallots
2 tablespoons brandy
¼ cup heavy cream
½ teaspoon Dijon mustard
1 teaspoon salted butter
1 teaspoon chopped flat leaf parsley
Take steaks out of the refrigerator 15-20 minutes prior to cooking to allow them to come to room temp. Rub steaks with a little of the Canola oil. Pour cracked pepper on to a plate or shallow dish. Lay steaks down on cracked pepper make sure both sides of the steaks are evenly covered with the cracked pepper. In a hot pan add the beef stock and shallots; bring to a boil stirring occasionally. In another hot pan add 1 tablespoon of canola oil, add steaks. Cook steaks on high heat to seal in the juices until each side has a dark brown cracked pepper crust. Remove steaks from the pan and put on a baking sheet and put in the oven. The temperature of the oven will depend on how you prefer your steaks cooked, for example set your oven temp at 110 – 120 and cook for another 5 minutes for rare steak, move temp higher if you prefer your meat more well done. Once sauce has come to a boil reduce heat to medium. Add Dijon mustard, stir, add cream continue stirring until mixed well. Simmer sauce stirring occasionally until it becomes a glossy brown color (about 5 minutes). Turn heat up to high add brandy stir, add butter and continue stirring until mixed. Remove from heat and add parsley. Drizzle sauce over steaks and serve