Art of Culinary Series

Nothing is more important than ingredients. Where an ingredient comes from, how it was grown, harvested and delivered to the kitchen, can all be tasted in the final dish.

Edgewood’s chefs put in the miles to meet and build relationships with the finest producers across the region, assuring that each ingredient served up at an Edgewood Tahoe table is local, sustainable and at its absolute peak of freshness and flavor. It’s a dedication to the ingredient that can be tasted every night at Edgewood Tahoe.

Desserts are so much more than just sweet. They can be a remarkably memorable end to a great dining experience, blending contrasting temperatures — like cold ice cream and warm, oven-fresh brownie — into the epitome of decadent delight. Some of the best desserts can even elicit an emotion. Edgewood’s culinary creatives dish up bold, flavorful and surprising dessert dishes without straying too far from the best parts of what makes certain desserts time-honored favorites. It’s an art we take seriously, so that each sweet, sweet bite brings a smile to your face.

Diners eat with their eyes before ever lifting a fork. And plating is an expression of artistic freedom that puts every piece of a delicious meal in its perfect place. Arranging textures, colors and streaks of sauce into a composition that delights diners is the final creative touch before a dish reaches the table. Edgewood Tahoe chefs will pull out all the stops to make a dish as visually stunning as it is delicious. Tweezers, brushes, spoons, combs — they all arrange ingredients into the artistic finished product. And often, the chef will add his own final flourish to the plate, something that expresses his in-the-moment feeling — a final, personal and artistic message to the Edgewood diner.

The art of baking starts with a little bit of science. Temperature, ingredients, fermentation — it all has to be carefully calibrated to make for consistently delicious baked goods. But at the foundation of baking is simplicity — water and flour, two ingredients with almost unlimited potential. The type of flour, the manipulation of the dough, the calibration of temperature and fermentation, can make these two simple ingredients unfold in unforgettable hearty breads and delicate treats. Edgewood Tahoe’s bakers craft remarkable baked goods, each grounded in science but created with a healthy dose of art, and a lot of heart.

Dining is about more than taste. Texture plays a powerful part in how we enjoy the most carefully crafted dishes. Building complementing and contrasting textures is a delicate art. Edgewood chefs develop these unique presentations, adding mouth-watering surprises and appealing new dimensions to each dish, showcasing how crisp, crunchy and smooth textures can elevate a delicious dish into a masterpiece. Creating and assembling textures into a cohesive and compelling dish is a careful honed art that Edgewood takes deep pride in perfecting.

Long before a steak makes it to the kitchen, artful decisions are made on the butcher block, knife in hand. Prized cuts of meat are delicately sliced. Secondary cuts are made with the utmost potential of each final dish in mind. Everything, down to the bones that are used for rich bone stock, is used to craft the full flavor of an Edgewood Tahoe meal. Our chefs hand butcher meat to set the table for crafting the finest dishes. It all starts on the butcher block with a sharp knife, a steady hand, and the eye for the full potential of each cut.

Chocolate is a dream ingredient. Sweet, complex, and endlessly moldable, chocolate can take almost any form. It is a show-stopping ingredient in flavor and presentation. And in the hands of Edgewood’s talented pastry chefs, chocolate takes on a life of its own. Sourced from the finest chocolatiers in France, Edgewood Tahoe’s chocolate creations are stunning, whimsical, but most of all, delicious. Learn how art, imagination and delicate craftsmanship shapes this all-star ingredient into flavors and creations that delight Edgewood’s guests.