April 24, 2018 The art is up, Paul Glaviano www.paulglaviano.com is our featured artist for the opening, He is an artist, chef, and educator and has been active in fine art, the culinary arts, and education for over thirty years. Paul holds a bachelor’s and master’s degrees in fine art from the San Francisco Art Institute. For the past five years, he was the Executive Chef/Educator at Thunder Road Youth Adolescent Treatment Center in Oakland and taught youth at risk the culinary arts as part of their high school curriculum. In addition, he is an adjunct professor at The Art Institutes of California-San Francisco, art and culinary departments, and teaches senior level management classes. Paul is currently a contracted Chef for Rainbow Chefs in the Bay Area and has taught fine art to kindergarten through 5th grade at Bay Language Academy in Alameda. Chef Glaviano also managed the Café at the San Francisco Art Institute and taught students the culinary arts as part of the work study program there.
We are opening with a few private parties to train up the crew, finalize the standard recipes and make sure all systems are go during the week of May 1st. Jody Fiston, the former Banquet Manager at the Hard Rock Hotel & Casino Lake Tahoe, is heading up the operation as Café Manager. She is in the process of setting up a Breakfast Social on May 2nd, a lunch menu and wine tasting on May 3rd, and a small plates and wine party Friday, May 4th. We close (had we really opened?) for the weekend for further training and systems analysis, and reopen (soft and smoothly) on May 7th with Alpen Sierra coffee, local danish and bagels, and our breakfast menu featuring signature items such as Pourhouse Quiche with Pepper Bacon, Portobella Mushroom, Kale, Caramelized Onion, and Gruyere Cheese, Sunrise Bagel Panini with Sunrise Bagel Panini, Boiled Egg, Deli Ham, Smoked Gouda Cheese, Caramelized Onion and Green Chili Butter, and Avocado Sourdough Toast, Caramelized Onion, Tomato Relish, and Dill Sour Cream, with or without Smoked Salmon.
Lunch items include a vegetarian Mushroom Reuben with Mixed Wild Mushroom Blend, Swiss, Sauerkraut, Russian Dressing or a BBQ Brisket with Caramelized Onion, Provolone, Cherry Peppers, Coleslaw or perhaps you’d like to try the Chimichurri Roasted Chicken Salad with Red and White Quinoa, Toasted Pumpkin Seeds,Honey Infused Watermelon, Cotija Cheese, Mixed Greens, Choice of Dressing or the Three Peaks Salad consisting of Mixed Greens with Chicken, Tuna and Egg Salad, Avocado, Grape Tomato, Cucumber, Pickled Red Onion, Carrot, Cherry Peppers, Choice of Dressing.
All lunch and salad items are available for you to make a picnic of the evening hours while you enjoy your self tapped wine, and Chef Edwin will be pulling out the stops on local sustainable and elegantly simple small plates menu which will change daily.
Please look for our announcement for Mother’s Day Brunch May 13th from 10am to 2pm, reservations required.
Come and try it out at the TAHOE POURHOUSE soon!