I love the savory pairing of Miso and Pork Belly. The combination of the two creates a perfect umami flavor that is balanced perfectly by the acidity and sweetness of fresh local persimmons. – Conor Ball, Martis Camp Executive Chef.…
This dish was the recipient of two Gold Medals at the 2017 Tahoe Autumn Food and Wine Festival for Best Food as well as Best Food and Wine Pairing. The flavors in the dish are a fusion of Northwest American…
Ceviche: A Summer Favorite from Martis Camp Executive Chef Conor Ball. Ceviche is my favorite appetizer in the summertime! Pickled peaches and grilled corn give it that refreshing flavor that pairs great with summer cocktails whether your relaxing at the…
A summer dessert that is one of my favorites is a fruit Betty. I chose to use strawberries for this because nothing says summer like a fresh, perfectly ripe strawberry. You need to do very little to them to make…
We selected these five wines with winter food and holiday meals in mind. You’ll be able to find them at reputable local wine stores, online retailers, and on the Camp Lodge wine list. For the reds, consider decanting them hours…
This soup is one of my favorites, especially during the winter, and it is easy to prepare so I thought I would share with you and your family. Enjoy. Martis Camp Lodge Chef de Cuisine - Cameron Atkinson 2 each…
Crispy Brussels Sprouts with Bacon and Candied Pecans, from Martis Camp Executive Chef Brett Moseley. Brussels sprouts are my favorite winter vegetable. They are so diverse and taste great in many different preparations. Many of my friends who hated Brussels…
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