By Priya Hutner ·
Pan Roasted California Black California Cod.
I recently had the pleasure of dining at Christy Hill in Tahoe City. It was my first time here and it will not be the last. Elizabeth Brotz, owner of Nox Boutique in Truckee, joined me for this Taste’s journey.
Owner Robin Sills greeted us and seated us at a table overlooking the lake. The view was magnificent. Executive Chef Andrew Shimer came to our table to discuss the menu; we agreed to let him take charge of our dining experience.
Chef Andrew is passionate about food and it was apparent in everything we tasted. He buys locally sourced, seasonal, sustainable and organic products whenever possible. He works closely with the Tahoe Food Hub and the menu is contingent on what is available. Andrew can tell you where every menu item was sourced from.
Terrine of Pork & Foie Gras wrapped in house-cured bacon.
The first dish brought out was Terrine of Pork & Foie Gras prepared with pistachios and wrapped in house-cured bacon, the appetizer was served with housemade pickles and pickled vegetables and brioche toast.
“Charcuterie is my passion. We purchase all of our meats from sources that exercise humane animal practices,” Andrew explained. And his passion was evident; this appetizer was delicious.
Hamachi Tartare with celeriac, apple cucumbers, pine nuts and avocado.
Chef Andrew took care to bring each dish to the table while server Karyn Erickson attended to our table. The Hamachi Tartare was the next appetizer we tried. Made with fresh Hamachi, celeriac, apple cucumbers, pine nuts and avocado, topped with a quail egg, the dish was served with truffle powder and Juk Crackers made with Korean Porridge. It was summery, fresh and melt-in-your-mouth fabulous. Don’t miss out on this delectable dish.
Grilled Baby Octopus with a smoky hazelnut romesco sauce.
Liz and I shared a number of other dishes, including the Grilled Baby Octopus, served with fregola pasta, fresh fava and frisee with a smoky hazelnut romesco sauce. We also tried the Pan Roasted Gnocchi with some of the best Duck Confit I’ve ever tasted. The morel mushrooms harvested on the West Shore were out of this world. Both appetizers were divine.
Pan Roasted Gnocchi with morel mushrooms harvested on the West Shore.
For our entrée we had the Pan Roasted California Black Cod, served with Kauai Prawn and Manila Clams and a beautiful array of spring vegetables. Everything was prepared to perfection.
We finished off with the English Sticky Toffee Cake, made with bourbon-soaked dates, topped with salted caramel ice cream and a pecan bacon brittle. This was a perfect dessert to end our dining adventure.
The cuisine at Christy Hill is some of the best in the Tahoe area. Chef Andrew and his team prepare food that is inspirational, creative and delicious. Make sure to add Christy Hill to your foodie adventures.
“This is not a dinner, this is an experience,” Liz said.
And, she was correct, as the food was amazing.
Christy Hill is located 115 Grove St., Tahoe City. For information and reservations, call (530) 583-8551 or visit christyhill.com.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more Tastes columns.
