home cooks
BONZAI STYLE
Famed ski racer Daron Rahlves shows fine form in the kitchen.
WRITTEN BY SUE EDMONDSON
PHOTOS BY CHRIS HOLLOMAN
Daron Rahlves claims he doesn’t exercise much, at least not the way he did during the 15 years he was on the U.S. Ski Team. Then he casually mentions that yesterday, he rode his dirt bike in the backcountry near his Truckee home for seven hours. And, yes, first thing in the morning, he’ll usually hop on the stationary bike for 45 minutes to warm up. Then he might work out at wife Michelle’s exercise studio, The Bar Effect, or lift weights with students at the Sugar Bowl Academy. Absolutely, he still competes — the most recent a freeride skiing competition, the Swatch Freeride World Tour in Switzerland.
It’s no wonder he’s always hungry.
Athlete eats
“I really prefer eating to cooking,” he says. “So when I cook, I keep it quick and simple. I make breakfast for the kids (7-year-old twins Dreyson and Miley). They like my egg scrambles and pancakes. At night, I’ll barbecue. I’m really not that much of a cook.”
He makes the disclaimer before starting the night’s dinner. Prep is done on a wooden cutting board, a gift to Michelle for their first Christmas together 17 years ago.
“I was 23, and he came back from Austria with a cutting board,” Michelle says. “I was not impressed!”
“I had her name burned into it, and I thought it was pretty great,” Daron says with a laugh. “You can tell that food is always on my mind.”
Tonight’s dinner menu includes ribeye steaks and Gorgonzola-stuffed Anaheim chili peppers for the barbecue. Heirloom tomatoes topped with mozzarella, basil, a drizzle of olive oil, and balsamic vinegar, then sprinkled with sea salt and pepper will serve as a refreshing side dish.
In about five minutes, Daron has expertly stuffed the peppers and wrapped them in foil. In another five, the tomatoes are sliced, all of equal thickness. He arranges the slices in a circle on a plate — purple in the center, surrounded by the yellow. When he’s done placing the cheese and basil, the dish looks as if it came out of a restaurant kitchen.
“It’s easy,” he says. “Plus, it’s organic and healthy. We eat healthy foods because it helps keep us in shape for our active lifestyle. Our kids eat the same way. Sure, they have candy once in a while, but, basically, they have no interest in fast food.”
A family affair
The twins are athletes like their parents (Michelle was a competitive snowboarder), but there’s no pressure to race like their dad, who remains the most award-winning American male downhill and Super Giant Slalom skier in history.
“I’d like them to have the opportunities I had,” Daron says. “Then they can make up their minds.”
Days are busy for Daron. He’s Sugar Bowl’s ambassador and a spokesperson for ski products; he skis in freeride ski movies, competes, and runs his Rahlves’ Banzai Tour, a local ski and snowboard race that puts male and female athletes to the test. Most nights, he’s happy to turn over cooking duties to Michelle.
“I bought her a [slow cooker] last Christmas,” he says. “I think she really liked it.”
Freelance writer Sue Edmondson has written for various Nevada and California publications. She’s amazed that anyone can create a beautiful, healthy dish in five minutes flat.
Tantrum Jimmy’s Anaheim Peppers
(courtesy of Daron Rahlves. Serves up to 5)
“I adapted this recipe from a friend, Jimmy Moran, who made them on a campout,” Rahlves says. “His nickname is Tantrum, so that’s what we named the dish.”
5 Anaheim chili peppers
3 to 4 ounces Gorgonzola or feta cheese
1 habanero chili pepper or other hot pepper
Cut top off Anaheim peppers and remove seeds. Slice habanero and mix with cheese. Stuff Anaheim peppers with cheese mixture, wrap in foil, and grill for seven to eight minutes. Turn twice while cooking.
Note: The capsaicin in habanero and other hot chilis can burn. Hold by the stem or skin, or wear plastic gloves. Avoid touching seeds.
