Campo Kale Salad

Ingredients: Julienne Dino Kale (Lacinto Kale, Calvalo Nero) Poached Egg Parmesan Crumble Kosher Salt Fresh Pepper Lemon Garlic Dressing 1.5 oz. fresh lemon juice 1.5 oz. champagne vinegar 4 oz. grape seed oil 4 oz. extra virgin olive oil 2 T chopped garlic Kosher salt For the crumble: 1. Heat oven to 300 degrees, line […]

Old Italian food is “new again”

“ALL THOSE old Italian chestnuts, from meatballs to eggplant parm, are getting new focus,” observes Baum & Whiteman in Brooklyn N.Y., the preeminent food and restaurant consultant. “Fancy sandwich shops are nostalgically meaning them as hero sandwiches with social aspirations. Also growing: Consumer recognition of ancient and regional Italian grapes: bonarda, aglianico and negroarmaro.” We […]

New video: Campo Chef-Owner Mark Estee shares his “whole hog” culinary philosophy

Mark Estee is driven by a love for authentic ingredients that create true connections between land, farmer, food and diner. Whether it is hand-choosing his restaurant’s produce or meat from a local organic farm or developing new dishes based on his “Whole Hog Philosophy,” Estee believes in building full-flavored food using every portion of every […]

Stella Restaurant’s Jacob Burton a finalist for “Best New Chef” honor

For years, Sierra FoodWineArt magazine has chronicled Truckee’s budding food scene and the top-notch cuisine prepared at Stella Restaurant at The Cedar House Sport Hotel by its chef, Jacob Burton. “Several years ago, we discovered a Tahoe-Truckee retreat that combines a passion for food and wine with European-style lodging and a love of the outdoors […]