Join us for an elevated dining experience like no other - mountaintop outdoor dining with a breathtaking view of Lake Tahoe.
Sip a glass of bubbly while riding a chairlift to the top of Homewood Mountain, then dine on exquisite seasonal cuisine. Guests will experience an exclusive five-course dinner and wine pairing designed by our guest chef Grog Verbeck (of Hey Chef!) that incorporates the freshest seasonal and locally-sourced ingredients. As a bonus, the Aug. 9 dinner will feature wine pairings from tjhe Schug Carneros Estate Winery of Sonoma.
Chef Grog has prepared a five-course feast utilizing the freshest seasonal products available, with sourcing help from the Tahoe Food Hub. Click here to preview the menu!
- Saturday, Aug. 9, 2014
- Duration: 4-8 p.m. - Chairlift begins loading promptly at 4 p.m.
- Cost: $150 per person
- Vegetarian options available upon request two weeks prior to event.
- Advanced reservations required and seating limited to 120 people
- Group pricing available for 10 or more guests.
- Call 530-584-6849 for details and handicap accessibility options
- Directions: Guests park and meet at Homewood's South Lodge. See map below:
View Homewood Mountain Resort in a larger map
About Chef Grog Verbeck
Originally from Hyde Park, New York, Chef Grog Verbeck trained at the original Culinary Institute of America as well as Le Cordon Bleu and La Verenne culinary academies in France. He served as a private chef in distinguished homes in Manhattan for over 20 years creating delicious menus for notable personalities and their guests. In 1996 he landed in Truckee, working at Le Petit Pier and opening Pacific Crest Bar and Grill before he and his wife started HeyChef! – a private chef and kitchen staffing service for personal, distinctive and effortless home entertaining. Grog is traditional, gregarious, warm and skilled at high-end entertaining featuring cuisine from around the world.
Grog enjoys flavor profiles that are simple and clean. He believes that the best food isn’t pretentious or complicated. His philosophy: “Just start with the finest ingredients, don’t over handle it, and combine the proper flavors in the right proportions and it’s hard to go wrong.”
Simple statements for a chef who’s been studying the art of cooking for over four decades. In Paris he studied pastries and revels in classic French cuisine, priding himself on all hand-made dishes as well as the subtleties of a properly prepared dish, which, when placed against those prepared by others, stands out because of its balance, color, texture and distinguishing flavors.
He even calls himself a “cook” rather than a chef, in respect to the truly accomplished culinary experts who’ve dedicated their lives to the kitchen. (Chef translate to “chief” and literally is a term held by only one person in a kitchen, rather than by every person who’s a graduate of a cooking program.) His humility for his craft is evident in the delicious and simple flavors of his classic preparations. Nothing overly contrived or lavishly presented. No show boating. It’s not the chef, it’s the good food, made with great care and attention to details, that is meant to be the center of attention at his Farm to Peak dinner.
About Schug Carneros Estate Winery
Founded in 1980, Schug Carneros Estate Winery is the showcase and life-long dream of one of California's most celebrated winemakers. Walter Schug's reputation blossomed during his tenure as Founding Winemaker for Joseph Phelps Vineyards in the 1970s, where he made California’s first proprietary Bordeaux-Style blend (Insignia), America’s first Syrah and legendary vineyard designated Cabernets (Backus and Eisele Vineyards).
Drawing on his long experience in the production of fine wines in both Europe and California, Walter founded his own label in 1980 and set up his winery in the cool, marine climate of the Carneros Appellation 10 years later. Here he could focus on the Pinot Noir and Chardonnay varietals that had always been close to his heart.
In 1995 Sonoma-born winemaker Michael Cox came on board at Schug. Trained in Enology at UC Davis, Mike worked in several Californian wineries before he was lured from Napa Valley to Carneros - Sonoma, to work with Walter Schug as his assistant winemaker. Soon he was promoted to Winemaker and placed in charge of the day-to-day winemaking duties, where he remains today. Currently, winemaker Michael Cox and managing partner Axel Schug carry on the tradition of excellence set by Walter, who retired in 2007 after a career spanning over 50 vintages in both Europe and California.
In 2010 Schug celebrated its 30th year anniversary and Schug’s 20th year at the current Estate in Sonoma. In addition, winemaker Michael cox’s 15th year at Schug. In late 2010 Schug also went 100% solar, with a solar array capable of producing enough KwH to offset our yearly electrical usage. The Schug brand has matured to 45,000 case annual production with nationwide distribution across all market channels.
Schug Carneros Estate Winery combines old world understanding and tradition with modern winemaking techniques. By using only the finest grapes available, and maintaining the best winemaking values, these wines have gained acceptance worldwide as true contemporary classics.
Please note that the weather in the mountains can sometimes become unpredictable. In the event of foul weather or other acts of nature (fires, snow, flooding, thunder storms, etc.) that prohibit us from safely transporting guests via chairlift to our outdoor dining area, we will either reimburse your entire ticket price or invite you back for an alternate date. If a guest wishes to cancel for any reason, our refund policy is as follows: For cancellation 14 days or more in advance of the event date, we will refund 100 percent of your ticket price. Cancellations within 7-13 days of the event will receive a 50 percent refund. Cancellations within 6 days of the event will not result in a refund. Cancellations must be made by phone by calling 530-584-6849. The Farm to Peak dinner takes an exceptional amount of pre-planning to execute, so we thank you for understanding.