Expand Your Cooking Horizons with The Ridge Tahoe Executive Chef Moise

Many chefs keep their cooking traditions a secret. The Ridge Tahoe Executive Chef Stephen Moise prefers to share them freely with guests.

Part demonstration, part cooking lesson, The Ridge Tahoe guests are invited to sit in with him and the staff every Tuesday from 4 to 9 p.m. to learn how to prepare a three-course meal Sierra-style.

Join Exectuive Chef Stephen Moise in his setting from 4 - 9 p.m. every Tuesday.

Join Exectuive Chef Stephen Moise in his setting from 4 – 9 p.m. every Tuesday.

 

It is often said talent begins at an early age. Moise began cooking at the age of 12 among some of the greatest chefs in the world, first at his father’s New York restaurant and then later at the famed Tavern on The Green, where he hosted hundreds of guests at different New York City area events.

Chef Moise has a passion for food and an ability to share his love of food with everyone. His strategy for great cooking: start off simple and use the best ingredients.

“There’s no shortcut for success and the basics are simple – first, identify what the highest standards are and always strive to achieve them,” said Moise. “Second, use only the best quality products because you can’t make champagne out of vinegar. Oh and let’s not forget cook with reckless abandon and have fun doing it.”

Experience the chef’s cooking philosophies and when you’re at The Ridge by signing up for the class. There are 10 spaces available each Tuesday night and they fill fast. The cost is $99 per guest. Call the Concierge Desk at 775-588-3553 ext. 3150 to reserve your spot.

Guests who sign up will learn some of the chef’s techniques while preparing a Tahoe-style three course meal. At the end, guests can enjoy their creations and sample wines from around the region in a family-style, sit-down gathering with fellow classmates and Chef Moise.

Ridge guests have had plenty to say about the class. Guest Peg writes: “Took the cooking class and love it! I learned so much about thinking (of) the food itself, the textures, the smells, the blending of flavors. I especially loved Chef Stephen’s passion, it is infectious! I can’t wait for my next dinner party.”

Here’s what Ridge guest Nancy had to say: “The cooking class was different than I expected, in a good way! Less fancy knife techniques and more of a philosophy of food, flavor and artful presentation. A holistic approach to cooking, ingredients, mindfulness and entertaining. Overall, an excellent experience with so much to think about, it will stay with me for a long time and inspire me to seek to be a calm and thoughtful host/cook for my family and friends.”

Dining is an important component to The Ridge Tahoe experience. On site there is the Hungry Bear Restaurant, the recently renamed Mountain Side Eatery and the Bear Trap Lounge. The Hungry Bear offers seasonal menus with true Sierra cuisine – simple food prepared perfectly with locally-fresh ingredients to complement the resort’s peaceful and homey vibe.

Open evenings for dinner, the restaurant, led by Executive Chef Stephen Moise, serves steak, seafood, chicken, pasta and lots of appetizer and beverage choices. For  the bear cubs there’s a children’s menu, plus a full array of desserts, coffees, and port wines and cognacs.

Will your stay at The Ridge Tahoe include a lesson from Executive Chef Moise?

What do you think?