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Paul Kitagaki / pkitagaki@sacbee.com

On Sunday, the “Ultimate Tailgate” party will feature barbecued chicken, ribs and brisket, along with beer and live blues music.

Tastes and sips at South Lake Tahoe Food & Wine Fest

Published: Tuesday, Oct. 15, 2013 - 3:18 pm

Harrah's and Harveys hotel-casinos at Stateline at Lake Tahoe have had plenty of practice throwing parties. This time around they’re prepping the fourth annual South Lake Tahoe Food and Wine Festival, Nov. 9-10, a weekend of sipping and tasting for foodies and the culinarily curious.

Look for food-and-wine pairings, special dinners, cooking and winemaking demonstrations, discussions and educational seminars.

Saturday will be packed with highlights, with the Grand Market as the centerpiece. Picture a convention center filled with tasting stations staffed by chefs from the best restaurants in the Harrah’s chain, serving four-star dishes. Plus, beverage stations will serve top-shelf spirits and Napa Valley wines, as entertainment continues in the background.

Seminar-wise, “Wine 101” is an introduction to wine basics and winemaking; “Wines That Rock” is a tasting of rare wines, set to the tunes of classic rock music; and “Mixology 101” offers demonstrations in the art of making classic cocktails.

This year’s celebrity chef-cookbook author will be Robert Irvine, start of the Food Network’s “Dinner: Impossible,” “Restaurant: Impossible” and “Worst Cooks in America.” Irvine will star in two events on Saturday: “Chef in the Kitchen,” a three-course dinner at which he will share some of his culinary secrets; and “Chef on Stage,” a presentation in the South Shore Room.

On Sunday, Irvine will host the “Ultimate Tailgate” party, featuring barbecued chicken, ribs and brisket, with lots of beer to wash them down and live blues music to set the mood.

For more information and to buy tickets, go to www.ltfoodandwine.com, www.ticketmaster.com (or 800-745-3000) or the Harrah’s and Harveys box offices.


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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