REVEL IN WHITENESS

edible travel

REVEL IN WHITENESS

Relax and embrace winter at Sorensen’s Resort.

WRITTEN BY ANN LINDEMANN
PHOTOS COURTESY OF SORENSEN’S

Wintertime at Sorensen’s Resort, Hope Valley is like a wondrous snow globe hamlet come to life.

Jiggle the orb and the glittering snowflakes settle upon the rooftops of a charming clutch of snug cabins where woodstoves glow warmly and cushy down bedding beckons guests to snuggle in for just a few more minutes. Then gaze as exuberant children swoosh down the sledding hill and snowshoers and cross-country skiers explore the miles of trails surrounding the resort. And finally – between snowflakes — glimpse the cozy café where rosy-cheeked diners are enjoying an evening repast of classic beef burgundy stew and fine California wine.

Located on Highway 88 just east of Pickett’s Junction, Sorensen’s receives about 300 inches of snow annually, although some years (such as 2011) the tally piles up to 500 inches or more. The resort is just 20 minutes from South Lake Tahoe and a little more than an hour from Reno, so it’s an easy getaway.

Still, it seems much farther away; like when you are strolling quietly back to your cabin after dinner and the deep indigo night sky is punctuated with so many dazzling stars that your neck aches from gazing up for so long. It’s not overstating it to say that Sorensen’s has the power to transform its guests.

“We give awards for stressed out guests who make the biggest transformation during their stay,” explains innkeeper John Brissenden, who co-owns the idyllic resort with his wife Patty.

Happily, the metamorphosis happens quickly for most folks who — once they wrap their brains around the area’s extremely limited cell service — find their list of priorities honed down considerably.

PASSIONATE CUISINE

High on that reordered to-do list is determining which of the delicious dozen or so entrées to have for dinner.

In fact, the food is so good at the tiny café that people from outlying areas visit the resort only with dining in mind.

“There are many people who get to know us by our food and end up staying with us later on,” Brissenden says.

Besides the famous beef stew (served morning, noon, and night!), the dinner menu includes a bevy of thoughtfully prepared entrées ranging from seasonal fish to New York steaks. The café offers a small, but thoughtful, selection of California wines, many from the foothills. And for dessert, regulars know to go straight for the luscious mixed berry cobbler. The breakfast features egg specialties, pancakes, and waffles whose calories will surely be burned off by some sort of ensuing snow play. Sorensen’s lunches are all about homemade soups, hearty sandwiches, and tasty salads.

SHEEPHERDING ROOTS

Sorensen’s dates back to 1926 when an ambitious sheepherder from Denmark (the resort’s namesake) purchased a former sheepherding camp with a few simple cabins. Here on the West Fork of the Carson River, he added a gas station, a store, and an open-air dance floor. Some time later, an “eccentric, but well-meaning” gentleman took over ownership with dreams of a Norwegian-style village.

Transplants from Santa Cruz, Calif., the Brissendens purchased the property in 1982 and slowly, but surely, renovated the cabins, adding modern amenities. Today, most of the 30 cabins include kitchens, private baths, and wood-burning stoves. No telephones, no televisions, just a small boom box with a nice selection of perfect hang-out-in-your-cabin CDs. The ambiance is the epitome of cozy without going overboard on cutesy cabin tchotchkes.

The Brissendens have succeeded in creating a resort that anticipates guests’ needs and clears the decks for relaxation. Step inside this sublime virtual snow globe for a few days and revel in whiteness.

Writer Ann Lindemann believes the world would be a better place if everyone spent at least one night in Sorensen’s magical snow globe.

 

RECIPE

Sorensen’s Classic Beef Burgundy Stew

(Serves 6 to 8 people)

INGREDIENTS

2 pounds stew meat, trim and cut to bite-size

2 tablespoons fresh garlic, chopped

2 tablespoons olive oil

2 tablespoons coarse black pepper

2 tablespoons butter

2 bay leaves

5 cups beef consommé

2 tablespoons dry parsley

3 cups burgundy wine

2 tablespoons dry basil

1 medium yellow or white onion (cut into about ¾-inch cubes)

½ teaspoon cornstarch

3 medium red potatoes

½ cup water (cut into about ¾-inch cubes)

1 tablespoon Knorr beef base (optional)

3 carrots, cut crosswise

1 pinch salt or to taste

1 small bunch of celery, cut crosswise (about ¼-inch angle slices)

3 cups sliced mushrooms

DIRECTIONS

In a medium fry pan, over medium-high heat, combine olive oil and melt butter. Add stew meat, 1 tablespoon black pepper, 1 tablespoon garlic, pinch of salt, and sauté until nicely browned.

Combine beef consommé and wine in a large stew pot. Add bay leaves, onions, and potatoes. Bring to a boil. Add celery and carrots. Then slowly add the cooked stew meat to the pot. Turn down heat and simmer until the vegetables are tender. Add the remaining ingredients. Cook about 20 minutes on a low boil. Add Knorr beef base to taste, stir to blend.

Combine cornstarch and water and stir until smooth. Add mixture slowly to stew while stirring. Simmer about 5 minutes. Serve hot with warmed rustic-style French bread and fresh green salad with simple vinaigrette. Enjoy!