Amelia Richmond, PR Director at Squaw Valley, said today that Squaw will offer a pretty special dining experience over three Saturday evenings, beginning August 2.
Billed as Farm to Table Dinners, it is yet another Squaw Valley offering for guests that should prove to be a wonderful addition to the summer fun at Squaw.
With an already impressive line-up of places to take care of your appetite, these dinners make it a must do over the summer. They will take place outdoors.
Cushing Pond is one setting, at the bottom of KT-22, the other is “…in the resort’s newly landscaped garden setting at Olympic Valley Lodge, surrounded by aspen trees and stunning views of the mountain,” according to Richmond.
The family style dinners begin at 6:00 p.m. The three Saturdays of these Farm to Table Dinners are August 2, August 16, and August 30. The cost is $35 per person.
Richmond said that the “upscale picnic” dinners will feature “locally and sustainably sourced food prepared with a creative twist.” Count on peach and arugula salads, wild salmon, summer veggies, and grilled local flank steak. The Mtn Roots Food Truck will be handling the hors d’oevres.
Diners will be able to purchase specially paired wines and beer for each meal. Non-alcoholic drinks will also be available. Plan on enjoying Sierra wildflowers at your table too, along with fantastic deserts.
Richmond points out that “The new Farm to Table Dinners are the latest addition to Squaw Valley’s growing list of regionally and sustainably sourced meal options at the resort. In addition to collaborating on dishes for the Farm to Table Dinners, Squaw has worked closely with the Tahoe Food Hub to create dishes for Rocker@Squaw, the Mtn Roots Food Trucks, KT Base Bar and The Arc (winter only). Tahoe Food Hub is a local non-profit organization committed to increasing the availability of nutritious, ecologically grown food by connecting small-scale, regional food producers with schools, restaurants and resorts like Squaw Valley and Alpine Meadows.”
Not surprisingly, reservations are required for these Farm to Table Dinners. Make your reservation by calling Chef Tiffany Swan, 530.452.6081, or by email at firstname.lastname@example.org
You could spend quite a few days at Squaw just hopping from one great place to eat to the next. Adding this to the mix just makes it easier to head up there for a bite to eat.
It’s likely that these will be very popular. Reserving your spot early is probably a pretty good idea.