From Our Chef: A Fall Recipe

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

Ingredients

  • 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

Garnish

  • 4 tablespoons sour cream
  • 1 Tablespoon chopped chives

Method

  • 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.
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

 
 
 
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