Savor the Sierra: Fall Recipes from the Hearts of Truckee Chefs
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Savor the Sierra: Fall Recipes from the Hearts of Truckee Chefs

November 7, 2024

Fall is a time of gathering over home-cooked meals. This season, impress your family and friends with restaurant-quality dishes that you can make at home! Truckee’s chefs bring a wealth of diverse backgrounds and expertise to their creations, and now you can serve them at your dinner table this fall. Replicate their favorite recipes, such as hearty Ribollita soup, delicate Ahi Poke Nachos, or the savory Yakiniku Grilled Beef with Donburi Rice Bowl. 

DRUNKEN MONKEY

Chef Pablo Martinez 

Chef Martinez was born and raised in Mexico City, where his mom taught him how to cook at an early age. He’s worked at 22 Bistro at Palisades Tahoe and learned to roll sushi at Mamasake Sushi. His passion for Japanese cuisine and sushi grew, and he continued to learn and grow into his craft. He has been the head chef at Drunken Monkey since 2021.

Yakiniku Grilled Beef with Donburi Rice Bowl 

Thin sliced beef tenderloin, wok-seared with vegetables over rice 

Serves 4 to 5

Ingredients:

Wok prepared items

  • 1lb beef tenderloin 
  • 1 yellow onion
  • 1 red onion
  • 1 head cabbage
  • 1 pack (5 oz) shitake mushrooms (or any kind)
  • 1 green bell pepper
  • 1 red bell pepper
  • 3 carrots 
  • Green onions to taste 
  • Mung bean sprouts (optional)
  • 16-20 oz white rice 

Sauce ingredients:

  • 3 cups tamari 
  • 1 1/3 cup sugar 
  • ¼ cup sesame oil
  • ¼ cup rice vinegar 
  • 3 tbs sesame paste 
  • ¾ cups sake (alcohol removed)
  • 1/3 cup sriracha 
  • 2 cup green onion, chopped 
  • 1 yellow onion, chopped
  • ½ cup minced garlic 
  • 4 serrano pepper, chopped
  • ½ cup minced ginger
  • ¾ cup white toasted sesame seeds 

How to make the sauce: 

  1. Sauté yellow onion, green onion, garlic, ginger, and serrano peppers until slightly charred.
  2. In a large container mix together tamari, sugar, sesame oil, vinegar, sesame paste, sake, and sriracha.
  3. Add cooked vegetables to sauce mixture.
  4. Blend with immersion blender until smooth. 
  5. Add ground sesame and mix well.

Instructions:

  1. Thinly slice beef tenderloin and marinate in sauce overnight for best flavor.
  2. Finely chop wok items listed above.
  3. Cook rice.
  4. Get your wok hot by placing over very high heat.
  5. Add oil of choice.
  6. Sauté white onion, shitake mushrooms.
  7. Add beef (4oz per serving or all together).
  8. Add finely chopped vegetables (cabbage, red onion, bell peppers, carrots).
  9. Mix all together in wok, add additional sauce (prepared from above recipe).
  10. When beef is cooked to liking, remove portion and serve over white rice.
  11. Add chopped green onion and mung bean sprouts as a garnish.

THE LODGE RESTAURANT & PUB

Chef John Menges

John Menges, the new Executive Head Chef at The Lodge Restaurant & Pub in Tahoe Donner, was born and raised in Reno. He moved to the Central Coast with his wife from Cayucos, working as a chef at La Cuvier Winery in Paso Robles and an assistant winemaker at Cayucos Cellars. Five years ago, he moved to Truckee and served as chef de cuisine and banquet chef at Martis Camp. His Italian roots and family heritage have significantly influenced his culinary passion and expertise.

Ahi Poke Nachos  

Crispy wonton chips topped with marinated ahi tuna, fresh avocado, and a spicy gochujang aioli.

Serves 4 

Ingredients:

  • 1 cup soy sauce
  • 3 oz rice wine vinegar
  • 3 oz sesame oil
  • 2 oranges, zested and juiced
  • 1 inch ginger cube, grated and juiced
  • 2 cloves of garlic
  • 6 oz ahi tuna, sashimi grade
  • 12 wonton wrappers cut in half on bias
  • 4 oz mayonnaise 
  • 2 oz gochujang paste
  • 1 green onion, sliced thin
  • 3 tbsp furikake seasoning 
  • 2 oz pickled jalapeño
  • ½ avocado, sliced

Instructions:

  1. Create the poke marinade by combining soy sauce, rice wine vinegar, sesame oil, orange zest, orange juice, ginger, and garlic in a blender. Mix well.
  2. Strain sauce and set aside.
  3. Cut ahi into small cubes and set aside.
  4. Fry wonton until golden.
  5. Combine mayonnaise and gochujang and mix until smooth.
  6. To plate, mix ahi with poke marinate.
  7. Layer wonton chips, ahi, jalapeño, gochujang aioli, green onion, and furikake in two layers.
  8. Top with any remaining ingredients and sliced avocado.

OLD TOWN TAP 

Chef Peter Schram 

Food has always been something of a love language for Peter Schram. Born in Chicago, he was always interested in food. That interest became a fascination with how food can bring people together, how it can bring joy, and how it can comfort. Though he had not planned on a culinary career, that is exactly where his path led him. Peter started at Old Town Tap in 2019. Previously, he was the banquet chef at Palisades Tahoe. He’s grateful to be the chef at Old Town Tap, and to be able to work with Luke Bill, Marlena John, and so many outstanding people.  

Ribollita

A hearty Italian vegetable soup brimming with beans, kale, and savory herbs

Serves about 8

Ingredients:

  • 6 tbsp olive oil
  • 4 leeks, white parts only, sliced 
  • 4 cloves garlic, minced
  • 6 carrots, peeled and diced
  • 4 celery stalks, diced
  • 4 yams, peeled and diced
  • 4 zucchinis, diced 
  • 3 bunches kale, cut into 2-inch strips
  • 2 heads savoy cabbage, cut into 2-inch strips
  • 1 tsp red pepper flakes
  • 4 cups whole peeled tomatoes, fresh or canned*
  • 4 quarts vegetable broth
  • 2 cups dry white wine
  • 4 cups cannellini beans, cooked, purée ½ of the beans
  • 2 bay leaves 
  • 2 sprigs thyme
  • Salt and pepper to taste
  • Ciabatta, focaccia, or Italian bread for garnish
  • Parmesan cheese to taste 

Instructions:

  1. Cut bread into 1-inch cubes and toast lightly in a 300° oven for 4 minutes, or until crisp. Let cool.
  2. Add olive oil, leeks, and garlic in a large pot over low heat. Stir.
  3. Cook, stirring regularly, until leeks and garlic are soft. Do not let them brown.
  4. Add carrots and celery and cook, stirring frequently, until the vegetables have softened. Again, do not brown.
  5. Add yam and zucchini. Cook until softened.
  6. Stir in kale and cabbage. Cook until the greens begin to wilt.
  7. Stir in red pepper flakes.
  8. Add tomato by crushing by hand.
  9. Add broth, wine, bay leaf, thyme, beans, and bean purée.
  10. Add salt and pepper to taste.
  11. Bring to a boil and reduce. Simmer about 35 – 40 minutes. Vegetables should be tender.
  12. Remove bay leaf.
  13. Add bread and simmer until the bread has softened and absorbed some of the liquid.
  14. Finish with a drizzle of extra virgin olive oil and grated Parmesan. Top with more bread cubes if you want a more crisp texture. 

*If using fresh tomatoes, remove skin before adding to soup

STELLA AT GRAVITY HAUS

Chef Jesse Frate

Born and raised in San Diego, Jesse Frate is inspired by the natural beauty of the California landscape. He finds motivation in the color, freshness, and diversity of the state’s farms and regional ingredients, and strives to bring the CA landscape to your table. Jesse takes pride in using most ingredients sourced within 100 miles of Truckee, and most of his sauces and spice combos are made in-house. Also inspired by his father, who had a restaurant, Jesse has been cooking in Truckee/Tahoe for eight years. 

Shrimp Cocktail

Argentinian red shrimp, house made Yuzu Siracusa cocktail sauce, local radish, and preserved lemon

Serves 6 

Ingredients:

Yuzu Sriracha cocktail sauce

  • 5 cups of Sir Kensington ketchup
  • 1/2 cup horseradish
  • 1/4 cup Sriracha 
  • 1 cup yuzu juice
  • Zest of 3 lemons
  • 2 lbs. fresh Argentinian red shrimp
  • Pea shoots
  • Bagel seasoning 
  • Preserved lemons
  • Daikon radish
  • Extra virgin olive oil

Instructions:

  1. Poach off shrimp in boiling water and shock in ice water
  2. Mix ketchup yuzu, horseradish, Sriracha, lemon zest in small bowl until evenly mixed set aside
  3. Chill serving bowl or plate in fridge
  4. Once plate is chilled, swish cocktail sauce on plate  
  5. Carefully place chilled shrimp on top
  6. Dress with extra virgin olive oil
  7. Season with bagel seasoning and preserved lemon
  8. Garnish with pea shoots and radish. Enjoy!

PIANETA RISTORANTE

Chef Bill Arnoff

Executive Chef Bill Arnoff started his culinary journey at a young age through a program at the French restaurant, Chez Louis, in Palo Alto. He is a French-trained chef with a love for Italian cuisine. Chef Bill has worked at top Bay Area restaurants with culinary greats like Chef Hubert at Sutter 500 and as a sous-chef for Chef Michael Wilde at Bay Wolfe. 

Chef Bill joined Pianeta in 2000 as the executive chef. He continues to bring his love for Italian cuisine and a commitment to bringing the freshest ingredients to every dish the restaurant shares with their guests. 

Pork Osso Bucco

Pianeta’s fall special, Pork Osso Bucco, is a simple-to-make recipe will take 3-5 hours to finish and will fill your home with a delicious aroma while you wait. 

4 Servings. 

Ingredients:

  • 4 bone-in pork shanks (1-1.5 lbs per shank)
  • 1 cup finely diced onions
  • ¾ cup finely diced carrots
  • ¾ cup finely diced celery
  • 3 cups white wine
  • 3 cups apple cider 
  • 2 tbsp of fresh chopped thyme
  • 2-3 tbsp of olive oil 
  • 4 tbsp butter

Instructions: 

Start by roasting your pork shanks until they are a nice golden brown, locking in the flavor. 

  1. Preheat your oven to 375 degrees.
  2. Season your pork shanks well with salt and pepper. 
  3. Add your pork to a sheet pan and roast until they are brown, approximately 1 hour. 

Once your pork is just about done roasting, you’ll want to quickly work on the rest. As Chef Bill says, the trick is to work efficiently and don’t let anything get cold before you put it in to braise.

  1. In a sauté pan, combine your onions, carrots, celery, and thyme with 2-3 tbsp of olive oil and a pinch of salt and pepper. 
  2. On medium heat, sauté your vegetables until the onions are translucent. 
  3. While your vegetables are cooking, in a separate saucepan, add the white wine and the apple cider and bring to a simmer over medium-high heat. 

With your vegetables sauteed, and your liquid still simmering, you’re going to assemble your ingredients in a roasting pan to braise. 

  1. In a deep roasting pan, spread your sauteed vegetables in an even layer across the bottom.
  2. Place your roasted pork shanks on top of the vegetables in your roasting pan. 
  3. Gently pour the simmering white wine and apple cider liquid into the roasting pan until it’s covering ¾ of the pork shank. Leave the top ¼ of the shank above the liquid. 
  4. Cover your roasting pan with aluminum foil and put in the oven to braise for 3 hours (4 hours for higher altitudes). You’ll know it’s done when a fork easily pulls the meat from the bone. 
  5. Remove the pork shanks from the pan. 
  6. On the stove top, using the roasting pan or a sauce pan, reduce the liquid and vegetables by half, over medium-high heat.
  7. When reduced, add your butter, mixing well to emulsify. The sauce will thicken slightly. 
  8. Serve your Osso Bucco with potatoes, risotto, or pasta, and enjoy. Buon Appetito!

This dish can be made ahead and reheated in the oven with the braising liquid at 375. From our Pianeta family to yours, we hope you enjoy one of our favorite fall specials.