Conference participants and guests of Granlibakken Tahoe are able to enjoy Granlibakken’s delicious meals, from the hot buffet breakfast served daily to catered dinners for special events, but it is not often that Granlibakken’s Executive Chef, Ron Eber, and his kitchen staff get the chance to show off their handiwork to the public. At the annual Autumn Food and Wine Festival held at Northstar this year, Granlibakken impressed the public and the judges with their bouillabaisse, a delightful fish stew made from fresh shellfish in a tomato and seafood broth reduction. The wine served by Granlibakken, Esprit Gassier’s “Gassier Spirit,” paired perfectly with the bouillabaisse, and stole the show on its own. Esprit Gassier’s Gassier Spirit was chosen by the judge as the gold medal wine in this year’s Autumn Food and Wine Festival. This delightful rosé from the Sainte-Victoire region in the Côtes de Provence AOC features floral aromas with hints of grapefruit and peach, with a dry finish. This wine pairs perfectly with light desserts, sauteed vegetables, and seafood dishes.
Executive Chef Ron Eber’s knowledge and passion for food and wine pairings allows him to not
only impress with quality of food served at Granlibakken, but also to win recognition at the Autumn Food and Wine Festival. His extensive experience as Executive Chef helps him to understand flavor profiles and pairing to create winning meals no matter the occasion. Granlibakken’s kitchen staff consistently creates flavorful, innovative, and delicious meals, sure to impress everyone, from wedding guests to families enjoying the hot breakfast served daily.
The care and hard work that Granlibakken’s kitchen staff puts into each meal is impressive. They easily work with any dietary restrictions or requests, create customized menus, and deliver old favorites with panache. It is just the icing on the cake that Granlibakken was a winner at this year’s Autumn Food and Wine Festival this year.
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