Story and photos by Claire McArthur

 

Though this winter did not bring the “Februburied” we hoped for, there is still hope for a Miracle March to dump more snow on Reno-Tahoe. For a peaceful alternative to groomers at the resort, strap on your snowshoes for a trek followed by a bite at a nearby eatery. It’s a recipe for a perfect winter’s day.

 

Fallen Leaf Lake + Sonney’s BBQ Shack Bar and Grill

Fallen Leaf Lake on Tahoe’s South Shore is gorgeous any time of year, but on a windless winter day, the still waters create a perfect reflection of the snow-capped peaks, including the iconic cross on Mount Tallac.

Fallen Leaf Lake is a picturesque location for snowshoeing - lake view with snowcapped mountains in background

Fallen Leaf Lake is a picturesque location for snowshoeing

 

It’s a short trek to the lake, then choose your own adventure on the roughly 8-mile loop. Afterwards, head a few minutes down the road to Sonny’s BBQ Shack Bar and Grill for deep fried mac ’n’ cheese and a half rack of baby back ribs slow roasted with a house-made signature rub and sauce.

Sonny’s BBQ Shack Bar and Grill, 787 Emerald Bay Road, South Lake Tahoe • 530-541-7427 • Sonneysbbqshack.com

 

Chickadee Ridge + T’s Mesquite Rotisserie

Chickadee Ridge near Incline Village is a popular snowshoeing trail for its sweeping views of Lake Tahoe and friendly birds that are its namesake. The two-mile, out-and-back trail will get you hungry for a stop at nearby T’s Mesquite Rotisserie, which has, in this humble writer’s opinion, the best burritos you will ever eat. Tri-tip and whole chickens turn slowly in the rotisserie behind the counter before getting stuffed into a flour tortilla with cheese, rice, and black beans. Opt for the slightly sweet green salsa.

T’s Mesquite Rotisserie, 901 Tahoe Blvd., Incline Village • 775-831-2832 • Tsrotisserie.com

 

Hope Valley Sno Park + Hope Valley Cafe and Market

Snowshoe along the West Fork of the Carson River in Hope Valley Sno Park near the intersection of State Routes 88 and 89. The valley has gorgeous views of the mountains and is an easy, flat trek that you can make as long or as short as you’d like (but don’t forget to purchase a permit online or in South Lake Tahoe or Meyers). After blazing a trail through the sno park, head to Hope Valley Cafe and Market for from-scratch sandwiches, homemade potato chips, and a unique selection of baked goods. The cozy, rustic café is known for its pies, so don’t skip dessert!

Hope Valley Cafe and Market, 14655 Hwy. 88, Hope Valley • 530-694-2323 • Find Hope Valley Cafe on Facebook

 

Spooner Lake + Tahoe Hot Pot

Snow covered trails with dog in foreground - The 2.5-mile trail around Spooner Lake is flat and is frequented by snowshoers and cross-country skiers alike

The 2.5-mile trail around Spooner Lake is flat and is frequented by snowshoers and cross-country skiers alike

Tackle the 2.5-mile loop around a (hopefully) frozen Spooner Lake on snowshoes before heading down U.S. 50 into Stateline to warm up at Tahoe Hot Pot. The restaurant mainly serves shabu-shabu, a Japanese soup prepared at the table by the diner. Choose two broth bases and add in thinly sliced meat, seafood, and vegetables to cook and eat alongside an array of dipping sauces. It’s a relaxing way to cap a brisk day in the backcountry.

Tahoe Hot Pot, 177 Hwy. 50, Stateline • 775-586-8883 • Find Tahoe Hot Pot on Facebook

 

Claire McArthur is a freelance writer and avid snowshoer who believes every outdoor activity should be complemented with an excellent meal.

Written by Claire McArthur 

Soba noodle stir fry with tempeh (stir fry sauce, shiitake mushrooms, sautéed onion, kale, bean sprouts, cashews, sesame seeds, scallions) from The Station in Truckee. Photo courtesy of Grace Burnes at The Station

Soba noodle stir fry with tempeh (stir fry sauce, shiitake mushrooms, sautéed onion, kale, bean sprouts, cashews, sesame seeds, scallions)
from The Station in Truckee. Photo courtesy of Grace Burnes at The Station

 

Chances are, your January was filled with sweeping declarations to live a healthier life — start exercising, cook more nutritious meals, consume less meat, or eat more veggies. For some, the idea of healthy eating is synonymous with deprivation, dieting, and skipping meals out. Not so!

Across Reno-Tahoe, eateries are embracing cuisines that can accommodate a wide variety of nutritional choices. Eating out does not have to be the entire-stick-of-butter restaurant meal written about by the late Anthony Bourdain. It can be flavorful yet nutritious, high quality but affordable.

Treat yourself — without derailing your wellness goals — with a trip to one of these Reno-Tahoe eateries for a colorful, nutritious meal.

 

Pola Poke Bowls | Reno

Pola's Hawaiian poke bowls are chock full of omega 3-rich fresh fish and vibrant vegetables, making it an easy, healthy meal to grab on the go. Photo courtesy of Pola Poke

Pola's Hawaiian poke bowls are chock full of omega 3-rich fresh fish and vibrant vegetables, making it an easy, healthy meal to grab on the go.
Photo courtesy of Pola Poke

 

Tucked in the Plum Tree Plaza, Pola Poke Bowls serves up delicious Hawaiian seafood bowls chock full of vegetables, fruits, and grains. You can build your own bowl or choose from a selection of favorites, all with incredibly fresh tuna, salmon, real crab, octopus, and more. From cucumbers and edamame to pineapple and beets, fill your bowl with vibrant, nutritious toppings to reach your recommended five a day.

 

594 W. Plumb Lane Suite A, Reno • 775-683-9901 • Polapokebowl.com

 

Sprouts Natural Foods Café | South Lake Tahoe

Sprouts Natural Foods Café is the health food hub on Lake Tahoe’s South Shore. Since 1990, the café has served up veggie-forward sandwiches, salads, soups, burritos, and bowls made with fresh ingredients, lean meats, and protein alternatives such as tempeh and tofu. Its huge selection of juices and smoothies should not be missed either.

3123 Harrison Ave., South Lake Tahoe • 530-541-6969 • Sproutscafetahoe.com

 

L.A. Bakery Cafe & Eatery | Carson City

At L.A. Bakery, choose from a selection of delectable baked goods, including vegan, gluten-free, sugar-free, and zero-trans-fat treats. For a heartier meal with Mediterranean influence, opt for panini, falafel pita, lettuce-wrapped grass-fed burger or a Buddhist plate brimming with veggies drizzled in a lemon olive oil dressing.

1280 N. Curry St., Carson City. • 775-885-2253 • Labakerycafe.com

 

Great Full Gardens | Reno and Sparks

Whether you want your tacos stuffed with wild Alaskan cod or jackfruit, or your grain bowl topped with organic chicken or tofu, at Great Full Gardens you can be sure that every dish is made from real, whole ingredients and full of colorful veggies. The restaurant’s healthy take on everything from benedicts to burgers never disappoints, and the vibrant atmosphere makes it a great place to enjoy a meal.

Several locations across Reno and Sparks • Greatfullgardens.com

 

Uncommon Kitchen | Tahoe City

Dubbed “Tahoe’s Ethnic Deli,” Uncommon Kitchen in Tahoe City serves sushi (with numerous vegan options), Vietnamese spring rolls, and unique sandwiches served up on freshly baked baguettes or gluten-free bread. Try unique nori maki rolls made with organic rice, including combinations such as ahi tuna, mango, basil, and toasted macadamia nuts. A rotating selection of hot dishes — falafel and pad thai, for example — also are available.

505 W North Lake Blvd., Tahoe City • 530-583-3663 • Uncommonkitchen.org

 

The Station | Truckee

Brickletown chicken (grilled chicken thigh, provolone, peppers, onion, olives, capers, pickled cabbage, and almond dressing) at The Station. Photo courtesy of Grace Burnes at The Station

Brickletown chicken (grilled chicken thigh, provolone, peppers, onion, olives, capers, pickled cabbage, and almond dressing) at The Station. Photo courtesy of Grace Burnes at The Station

From slow-cooked cheesesteak sandwiches with cashew “cheese” sauce to the Istan-bowl (crispy falafel, farro, cilantro-jalapeño slaw, harissa feta, and cucumber salad), The Station in Truckee doesn’t sacrifice flavor for nutritional value. The diverse menu has food for meat eaters, vegetarians, and vegans alike with a focus on using quality protein and ample veggies.

10130 West River St., Truckee • 530-563-5285 • Truckeestation.com

 

Claire McArthur is a freelance writer who is all about living a healthy-ish life. You can reach her at This email address is being protected from spambots. You need JavaScript enabled to view it..

Written by Claire McArthur 

 

Don’t let the weather fool you: There are still farms in the region churning out delicious local produce and goods using hoop houses, greenhouses, and indoor grows. And thanks to grocery stores and markets committed to selling local all year round — Great Basin Community Food Co-op, Fallon Food Hub, and Reno’s only winter market, Riverside Farmers Market, to name a few — it’s easy to support farmers year round.

In my home, winter is also known as soup season, which I usually enjoy at dinner with a platter of aged-white-cheddar grilled cheese or a simply dressed salad of leafy greens.

Any soup aficionado worth their salt knows that the secret to a good soup is layering in flavors starting from the very base. Since 1979, Peri & Sons has been growing white, red, yellow, sweet, and organic onions — an essential for almost any soup — in Yerington. The Peri family keeps its customers inspired by providing onion-forward recipes inspired by cuisines from around the world. One of their latest dishes is Augadito de Pollo, a hearty Peruvian chicken-and-rice soup with many opportunities to utilize local produce — and perhaps some of that summer produce that you smartly stored away in your cellar or freezer.

Peruvian Soup BowlAugatido de Pollos is a hearty Peruvian soup that you can make using locally sourced onions, carrots, chicken, and broth. Photo courtesy of Peri & Sons.

 

Augadito de Pollo

(courtesy of Peri & Sons in Yerington. Serves 8 to 10)

1 tablespoon olive oil

1 large poblano pepper, seeded, cored, and diced

1 small white onion, finely chopped

1 serrano or jalapeño pepper, seeded, cored, and minced

5 cloves garlic, minced

6 cups chicken stock, divided

2 cups cooked chicken, shredded or diced

1 pound Yukon gold potatoes, diced

2 large carrots, peeled and diced

½ cup white or brown rice

½ cup peas

2 teaspoons ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

Extra fresh cilantro leaves, chopped, and thinly sliced green onions, for garnish

Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in minced serrano/jalapeño pepper and garlic; cook 2 more minutes. Transfer entire mixture to a large blender, and set aside to cool.

Return stock pot to heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, and cumin; stir to combine. Bring mixture to a simmer, then reduce heat to medium-low so that soup maintains low simmer. Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and the rice is cooked.

Add cilantro leaves, lime, and remaining 1 cup chicken stock to blender along with pepper mixture. Purée 1 to 2 minutes or until the mixture is completely smooth. Stir purée into soup, garnish with cilantro and green onions, and serve warm.

 

Seasonal Produce in Reno-Tahoe

Here’s what’s fresh and available from local farms right now:

Peri & Sons (Yerington)

Variety of onions

Ital Farms (Reno)

Assortment of microgreens

Dayton Valley Aquaponics (Dayton)

Tomatoes

Cucumbers

Lattin Farms (Fallon)

Winter squash

Avanzino Farms (Reno)

Winter squash

Beef

Prema Farm (Loyalton)

Arugula

Tatsoi

Braising Mix

Turnips

Radishes

Carrots

MaryAlice’s Sprouts Farm (Reno)

Sprouts

Kennedy Ranch (Lamoille)

Chicken

Chicken broth

Bare Ranch (Gerlach)

Eggs

Palomino Valley Chicken and Eggs (Reno)

Eggs

 

sponsored content

Written by Jane K. Callahan 
Photos courtesy of Camp Richardson

 

JT Basque Bar & Dining Room in Gardnerville. Photo by Jeff Dow

JT Basque Bar & Dining Room in Gardnerville. Photo by Jeff Dow

 

Visitors and locals alike who want to dive into Nevada’s history on a full belly should consider beginning where it all started: Carson Valley. It’s the oldest region in the state, which includes the first town ever established here in 1851. Holding true to its wild, western roots, the area has evolved into a prime hub for epicurean adventures. And with its proximity to Tahoe, it’s the perfect place to get your calories back.

 

“Carson Valley has done an amazing job of bringing new and exciting dining options to life while also preserving the history of our buildings and the traditional ways of preparing food and drink,” says Jan Vandermade, executive director of Visit Carson Valley. “Travelers can go elsewhere for bells and whistles, but for history-loving foodies, it would be hard to argue there’s a better locale for an updated but old-town feel than Carson Valley ... and it’s really good!”

 

Here are just a few top spots for a unique blend of the old and new, whether you’re there for a day trip or the week:

 

Sips

Photo courtesy of Battle Born Wine & Whiskey

Photo courtesy of Battle Born Wine & Whiskey

Named after Nevada’s addition to the United States by way of the Union Army more than 150 years ago, Battle Born Wine & Whiskey is a decade-old business located in a historic residence, constructed in Virginia City in 1880 and moved by wagon. Despite its long history (and journey), this venue constantly is serving up new palate pleasers and boasts more than 2,000 labels on a weekly rotation. Run by sommelier Troy Philips — who always is happy to tell you what’s coming next — Battle Born carries locally made spirits, a roster of international wines and Champagnes, and more than 500 craft beers and ciders. And if you love what you taste, Troy offers a deep discount on crates.

 

1448 Hwy. 395, Gardnerville • 775-782-7684 • Battlebornwine.com

Open 11 a.m. – 6 p.m. Mon. – Sat.

 

If you’re making a day of it, add Bently Heritage Estate Distillery to the itinerary. Located in a 100-year-old flour mill, the building was remodeled after old public houses but as a LEED-certified structure. Here, grains are grown for distillation the old way — sustainably. Take a one-hour tour Thursday through Sunday between 10 a.m. and 5 p.m., and enjoy bespoke cocktails during tasting room hours, 10 a.m. – 9 p.m. Thurs. and Sun., 10 a.m. – 10 p.m. Fri. – Sat.

1601 Water St., Minden • 775 210-5097 • Bentlyheritage.com

More of a beer aficionado? Swing by Minden Meat and Deli, offering a huge selection of craft beers, with 31 varieties on tap. Wash down some burgers, which are made fresh daily using locally raised beef.

1595 Hwy. 395, Minden • 775-783-9999 • Mindenmeat.com

Open 9 a.m. – 3 p.m. Mon., 9 a.m. – 8 p.m. Tues. – Sun.

Photo courtesy of Genoa Bar and Saloon

Photo courtesy of Genoa Bar and Saloon

 

History buffs shouldn’t miss a stop at the state’s oldest watering hole, the Genoa Bar and Saloon. While patrons of yore may have tied their horses up outside, today the owners have found success in their outdoor porch parties.

 

2282 Main St., Genoa • 775-782-3870 • Genoabarandsaloon.com

Open 10 a.m. – midnight Fri. – Sat., -Sat from 10am to midnight, 10 a.m. – 10 p.m. Sun. – Thurs.

 

Bites
Genoa local Lois Wray decided to open a cheese and charcuterie outpost in the city’s landmark The Pink House, a gothic revival-style building that needed some TLC since its construction in 1855 (making it one of the first buildings to go up in the town). Wray offers a fresh take on food and drink, serving traditionally cured meats alongside goodies for modern tastes and specialty coffees. Much like eateries 100 years ago, its artisan menu is based on seasonal produce. Try the mushroom tart and cheesemonger’s grilled cheese.

193 Genoa Lane, Genoa • 775-392-4279 • Thepinkhousegenoa.com

Open 11 a.m. – 8 p.m. Tues. – Sat., 11 a.m. – 5 p.m. Sun.

Photo courtesy of J.T. Basque Bar & Dining Room

Photo courtesy of J.T. Basque Bar & Dining Room

 

If you’re looking for large portions of exotic food, consider venturing into J.T. Basque Bar & Dining Room, which serves up multi-course, family-style meals in the Basque tradition — a result of the significant population of the European region’s shepherds who immigrated to Nevada in the mid-1800s. Where else in Carson Valley can you share locally grown veggies, bottomless soup bowls, roasted rabbit, and pig’s feet, with a glass of picon punch? Only here.

 

1426 Hwy. 395, Gardnerville • 775-782-2074 • Jtbasquenv.com

Serving lunch 11:30 a.m. – 2 p.m. Mon. – Fri., 11:30 a.m. – 2 p.m. Sat. Dinner 5 p.m. – 9 p.m. Mon. – Fri., 4:30 – 9 p.m. Sat.

 

1862 Saloon and Bar at David Walley’s Resort marries rustic Nevada saloon culture with updated elegance in its dining room, serving three meals a day (and live entertainment most Friday and Saturday nights). Diners can enjoy aged steak or fresh salmon, to name just two of its mouthwatering menu items, amid the ambiance of a historic lodge. Digest with a dip in the nearby hot springs, which have been there for way longer than the town itself.

 

2001 Foothill Road, Genoa • 775-782-8155 • Davidwalleys1862.com

Open daily, 7:30 a.m. – 9 p.m., NV 89411..

 

Photo courtesy of 1862 Saloon & Bar

Photo courtesy of 1862 Saloon & Bar

If you desire a sweet ending to your day, stop into the Chocolate Shoppe, which carries traditional goods such as butter toffee alongside a more contemporary stash of CBD chocolates. With the goal of making sure that “it looks as good as it tastes,” this family-owned spot drums up images of an old-school candy store.

 

Mon. – Fri. 9am–5:30pm and Sat. 9:30am–5pm. 1363 Hwy. 395, “Sweet” 7. Gardnerville • 775-267-1002 • Chocolateshoppe.us

 

Jane Callahan

Jane K. Callahan is a freelance journalist and Nevada resident who insists on cooking very complicated recipes and messing them up — which is why she knows so much about local dining.

Tasty Tastings and Fine Presents Galore
The Flavor Studio brings gourmet to a whole new level this holiday.

Written by Heidi Bethel
Photos courtesy of The Flavor Studio

Curated food-and-drink experiences and luxurious gifts unite at The Flavor Studio in South Reno. Established by several local food lovers, this unique place brings expertly paired nosh to life with not-so-common wine and spirits for memorable public and private happenings, as well as special gifts this season.

 

Elegant Events

Sake, sushi, and soy sauce tastings. Italian wine with homemade pasta. Tequila alongside gourmet tacos complete with house-made tortillas. With space to accommodate up to 35 people, The Flavor Studio brings creative flair to fine foods, wine and spirits affairs. Celebrating themes that highlight various dishes and drinks makes each event special.

“The food always is something exceptional that you wouldn’t find any place in Reno,” explains Laurel Pine, chef and curator at The Flavor Studio. “What we’re offering is an experience not offered anywhere else in town. We have a great lineup of events coming up that focus on tastes of the season.”

Events rounding out the year include Bubbles and Luxury Appetizers on December 27, which promises to bring together delicious faire and can’t-miss drinks. Pine says The Flavor Studio also is available for private events, for which the team creates experiences specific to the host’s vision. While the calendar still is in the works for 2020, attendees can expect more memorable pairing events and winemaker dinners.

 

Tasteful Giving

Whether looking for an interesting bottle of wine or basket of delicious wares, Pine and others at The Flavor Studio marshal superb preferences in gift giving.  

“We taste everything before we carry it and don’t have anything here that we wouldn’t give to our loved ones,” Pine notes.

Opulent gifts include:

  • 2007 Vintage Cava from Spain in a beautiful gift box for $41.99
  • Penfold’s “Grandfather” Rare Tawny (minimum average blended age is 20 years), 92 points Robert Parker for $97.99

Penfolds Tawny in a bottle

A bottle of Penfolds Tawny

 

  • Highly rated Italian wine gift basket with three Italian olive oil bottles in blood orange, lemon, and basil for $90.97

Holiday Wine Gifts in a wooden basket

 

  • Black River Russian caviar, packed in house to order, price based on tin size.

oscietra caviar in an open dish with a spoon on ice

 

With the hustle of the season in full effect, book a tasting appointment to discover some amazing, exclusive foodstuffs and wow friends and family with special treats under the tree.

The Flavor Studio Logo 300x300

 

For private tastings and event tickets, visit Theflavorstudio.com, or call 775-525-5898 to make a reservation.

WRITTEN BY AMANDA BURDEN
PHOTOS COURTESY OF SHEA EVANS

TheVoyager02 fav 

If you like Nevada beer and spirits — and the people who make them — they REALLY need your help before April 10! AB-431 is a dangerous bill to their livelihoods and to our growing local beer and spirits culture. Please register your disapproval of this bill by visiting this link: https://www.leg.state.nv.us/App/Opinions/79th2017/A/ (add the bill number, fill out your info, and add a comment if you would like). To make it easy, you can use the below comment with your entry or some version of it: 

Read more: Take Action to Support Our Local Brewers and Distilleries

Fresh Fish

Morgan's Lobster Shack brings quality seafood to Reno-Tahoe

Written by Erin Meyering

Morgan's Lobster Shack, a Truckee favorite, just opened a location in Midtown Reno. Owners Shawn and Heather Whitney are originally from the East Coast. Having fallen in love with the Tahoe-area, though, they decided to bring fresh fish fare along with them. 

Beyond lobster, you'll find a variety of fresh fish such as Alaskan halibut, red snapper, and others delivered almost daily and never frozen. 

House specials and local favorites include the classic lobster roll, lobster mac and cheese, oyster po' boy, the king salmon burger, and so much more. 

In addition to offering an expansive dine-in menu, purchase fresh fish and lobster to prepare yourself at the Morgan's Lobster Shack Market. You'll find an updated listing of what's availible here

home lobster

 

Read more: Morgan's Lobster Shack

chocolate monkey drink

Recipes courtesy of Hyatt Regency Lake Tahoe

Photo by Jeff Ross

CHOCOLATE MONKEY
Hot chocolate, banana liqueur and brandy, with whipped cream

GROUNDED EAGLE
Chocolate liqueur, Irish cream, Grand Marnier,
and coffee, with whipped cream

ALMOND JOY
Hot chocolate with amaretto and coconut rum, with whipped cream

SNUGGLER
Peppermint schnapps and hot chocolate,
with whipped cream and chocolate

Steve and Marcia Litsinger

STEVE AND MARCIA LITSINGER
CULTIVATE A WAY OF LIFE.

Written by Mike Colpo
Photo by Mike Okimoto

What Steve and Marcia Litsinger have accomplished in their pursuit of a simple life of thoughtful stewardship defines what many would call the highest level of organic growing. Marcia –– who Steve will tell you is the “brains behind the operation” –– uses bio-intensive (also known as “French-intensive”) growing techniques. Nothing grows around their vegetable patch that doesn’t serve a multi-layered purpose. The produce that supplies their fiercely loyal CSA customers is surrounded by fortifications of beneficials –– lavender, calendula, marigolds, and the like –– all serving to either draw in helpful insects, enrich the soil, complement companion plants, or all of the above. In keeping with their growing style, these beneficials are likely to show up in the regular CSA delivery. They come accompanied by instructions and suggestions for how to use them in everything from salads to homeopathic remedies. It’s been this way since they started doing produce deliveries 10 years ago.

The Litsingers’ approach to farming goes well beyond the food-growing end of the business. Their commitment to self-sufficiency informs everything they do, from the bank of self-installed solar panels behind their home to the natural spring that supplies them with water. Their property is entirely off the grid, and their growing houses are able to supply year-round vegetables in Nevada’s rugged climate without any electricity, making them the only CSA in the region to provide fresh, locally grown produce throughout the year.

“We never set out to become a big farm,” Steve says. “We knew how we wanted to live and we just kept trying things and working on ideas until we got it figured out.”

Indeed, the Litsingers’ friendly, encouraging energy has helped shape their deep connections to Northern Nevada’s community of organic growers. In the 10-plus years since Steve and Marcia officially began their CSA deliveries, they’ve been a part of every major effort to establish a market for locally grown organic produce –– from instructing classes through the River School in Reno to helping establish area farmers’ markets and forming the Great Basin Community Food Co-op (Greatbasinfood.coop). They are among the rare breed of folks who believe that it makes good business sense to show people how to take care of themselves. It’s why one of their regular produce deliveries might include an impromptu inspection of a customer’s fruit tree, or detailed coaching on how to grow the very vegetables that were just delivered.

For details, visit www.greatbasinfood.coop/about-us/farmers/churchill-butte-organics/.

ice carver

Ice takes shape under Truckee sculptor’s care.

Written by Ann Lindemann
Photo by Court Leve

With age-old roots in the world’s chilliest locations, ice sculpture has experienced an exciting revival in recent years. While graceful swans are a perennial buffet table favorite, it’s the non-traditional pieces that are creating the real buzz among a whole new fan base.

Read more: CARVED CREATIONS

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