Tahoe Arts and Mountain Culture
Tahoe Arts and Mountain Culture

Stella Pop Up Dinners for 2015-16

Posted on November 26, 2015
Filed Under Lake Tahoe Hot Spots

Stella announces dates and menus for its popular “pop up” winter dinner series. Stella Pop Ups are creative dining experiences held in the open kitchen mere steps from the entrance to the award-wining hotel.

There is one menu, one seating (6 to 8:30 p.m.), and each course includes interesting information from Stella’s welcoming and knowledgeable kitchen team.


Farewell to Fall, Dec. 11 and 12

Featuring autumn before winter officially beckons, this Stella Pop Up includes a sparkling aperitif, a variety of welcome snacks, French onion soup with apple and gruyere, seared foie gras and quince tart, veal medallion with crab toast and top off the evening with a caribou-poached pear, maple ice cream with white rum caramel. $97 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).

Aprés Ski, Dec. 27, 28, 29 and Jan, 1, 2

Cedar House Stella Pop Up Dinner Tahoe CultureAfter a day on the slopes, warm your belly and spirits. Begin with a mug of hot mulled spiced wine while enjoying mission fig with triple cream brie crostini and duck confit tea sandwiches, among other delicacies. A warm chicken broth with gnocchi dumpling follows. Sourdough crusted baked sardine, lemon, charred romaine salad with grilled citrus, parsley dressing will be the starter followed by Calvados braised beef cheek, marble potatoes and baby carrots. Relish in dessert: dark chocolate Pavlova with pomegranate sauce, caramel marshmallow and broken shortbread. $97 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).

New Year’s Eve, Dec. 31

Begin an exquisite prix fixe menu prepared by the Stella Kitchen chefs with champagne. Canapes include deviled eggs, smoked Branzino, oyster bar, mignonette classic steak tartare and cheese fondue bar with house baked breads and fruit. The first course is an unforgettable golden beet panna cotta, roasted red beet, citrus emulsion, chevre, pistachio, mixed petite green salad with brown butter-herb vinaigrette followed by delicious lobster “newberg” soup with cognac, truffle and toasted english muffin. Next, savor duck and herb manicotti, chestnut pesto, arugula, castelvestrano, grana padano. The fourth course is beef wellington. For dessert, savor the unforgettable NYE Trio: samoa cake with vanilla crème anglaise, banana walnut cheesecake with raspberry coulis and strawberry crème brulee with dark chocolate tuile. Delicious. $227 pp plus tax and 18 percent service charge (Bottles of wine and beer available for purchase).

South for the Winter, Jan. 15 and 16

Taste bud pleasing home cooking inspires tonight’s Stella Pop Up Dinner. Crab cake, prawns, crayfish pate for starters. Braised pork belly, maple praline gastrique, toasted pecan and sautéed kale salad follow. Bite into deep fried soft-shell crab, gumbo demi and pickled okra and then blackened catfish, cream of trinity soup, smoked paprika brown butter and a crawfish hush puppy. A beignet duo with Dr. Pepper ice cream and peanut brittle top off the southern feast for the eyes and stomach. $97 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).

Cabin Fever, Jan. 22 and 23

Welcome treats with a sparkling apertif include stuffed pretzel bites, mini “pigs in a blanket”, banger sausage, roasted apple with cinnamon-peanut creme fraiche and braised beans. First course is a poached duck egg, prosciutto san danielle, caviar, crème fraiche, chive, grilled ciabatta followed by a decadent second course comprised of monte cristo, house cured ham, dijon, vermont maple syrup, duck confit and frisee salad and third course: Achiote braised duck. Beat any winter blues when your tongue touches the chocolate trifle dessert. $97 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).

Stella’s English Winter, Jan. 29 and 30

Tonight’s featured flavours will bring warmth and cheer to all. Three courses, following canapés, include crispy sage potato gnocchi with veal-apple sausage chanterelle and deconstructed Euro pub-style stout-steak and kidney pie, puff pastry, morel mushroom, petite amaranth. Dessert will be a French meringue, crushed strawberries, lemon whipped cream and vanilla ice cream. $97 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).

Chinese New Year, Feb. 5 and 6

No where in Tahoe can you celebrate the New Year like you can at Stella’s Pop Up. Blue crab rangoon, house made sweet and sour, lo bak gow; cantonese steamed seafood dumpling, xo sauce
char siu bao, honey walnut prawns plus crispy anchovies fried with chilis and stuffed scallion pancake are starters. Courses include Xiao long bao; dumpling stuffed with pork sausage and broth, lobster in black bean sauce,with grilled bok choy and a whole roast duckling served with spouts, mushrooms, cabbage, house made fermented plum sauce. What’s a night without dessert? Enjoy coconut pudding, macerated mango, sweet puffed rice and Lychee sauce. $107 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).

Valentine’s Dinner, Feb. 13 and 14

Calling all sweethearts! Celebrate your love in style with exquisite courses made from the right ingredients. The mood is set when you step into Stella and have your first – passionfruit aperitif and bite into the canapés: fresh shucked oysters, champagne migonette; smoked salmon, herbed cream cheese profiteroles with caviar; split marble potatoes, chive, butter, creme fraiche, crispy pancetta duck liver and foie gras mousse, lingonberry jam, sourdough crostini. Enjoy three courses followed by desser golden beet and chevre napoleans, petite green salad with pistachio-mascapone crepe, seared squab breast with fava beans sautéed with foie gras and hedgehog mushrooms, cauliflower puree and porcini jus, then a pan-roasted rack of lamb, truffle-herb parisienne gnocchi, quinoa, cognac butter sauce and brussels leaf. Dessert will be strawberry-dragonfruit gelatin, kiwi jam, champagne sabayon, almond tuille and dark chocolate covered strawberries. Lodging at The Cedar House (extra) is highly recommended to make this night the most magnificent Valentine’s Day. $125 pp plus tax and 18 percent service charge (wine and beer available for purchase or BYO, $25/bottle corkage fee).


Stella, located at the award winning Cedar House Sport Hotel at 10918 Brockway Road in Truckee, CA, offers outstanding Pop Up dinners. Stella Pop Ups take place from 6 to 8:30 p.m.

For reservations, call Cedar House Sport Hotel at (530) 582-5655.

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