Granlibakken’s Chef Ron Eber once again put his signature creative flair and culinary skills to work by winning the coveted Judges’ Award for “Best Marriage of Food and Wine” at the 27th Annual Lake Tahoe Autumn Food & Wine Festival recently.
The winning combination of stuffed portobello mushrooms with red lentil hash, chevre, duck and red currant paired with a 2010 Morgan Pinot Noir had the judges’ attention right away. And it’s no wonder; Chef Eber has been doing it for years. Whether it is the elaborate theme dinners with dishes like Mahi Mahi Sauté, Top Sirloin with Maitre D’Hotel Butter, Petite Filet Mignon and Shrimp Sauté, or something as simple as “build your own soup and sandwich” lunch buffet, Granlibakken has something for everyone.
Guests will experience Chef Eber’s creative flair and skilled culinary cast, dedicated to pleasing every guest’s palate. In addition to mouthwatering hors d’oeuvres, main courses, and deserts, Granlibakken offers a complete wine and beer list, as well as a full bar.
Granlibakken’s full American plan offers maximum flexibility with a variety of menu choices. Breakfast and lunch are served buffet style; at dinner choose from buffet or banquet service. Special arrangements can be made for private “sit-down” lunches or dinners.
And no Granlibakken food write-up is complete without a mention of its epic early morning menu. Chef Eber well known throughout the state for dishing up the resort’s famous and hearty breakfast buffets, complimentary for every guest. These rise and shine fuel-for-the day offerings feature homemade muffins, quiches, blintzes, eggs, and the daily chef’s special, plus all the accompaniments.
Who’s hungry now?