Category Archives: PlumpJack Squaw Valley Inn

The People of PlumpJack: Rob McCormick

This week on The People of PlumpJack, we feature Rob McCormick. He is the Director of Sales at PlumpJack Squaw Valley Inn for the past 19 years. On his free time, Rob enjoys exploring Truckee and North Lake Tahoe. He often opens a map, looks for a region he has yet to explore and ventures out there to hike, ski or 4 wheel. When he isn’t skiing at the resort with his wife and son, he goes backcountry skiing. Another passion of Rob’s is music, he has been djing as a hobby for 15 years.

 “When I go into the backcountry I have a fairly selective rotation of ski partners.  Who you choose to travel with in the wilderness is very important because you want to make sure your partners have similar attitudes toward goal flexibility and risk tolerance.  Getting into adventures with the right people is so much fun in so many ways, but most of all just being away from the constant distractions of everyday life.”

In 2011 Rob was lucky enough to fly around the mountains outside of Truckee in his friends Cessna 180, where they discovered an amazing couloir (a steep, narrow gully on a mountainside). Two years later when conditions were just right, they navigated their way into the location and skied it in perfect conditions. Rob describes it as an unforgettable experience and found it rewarding to put in the time researching maps and weather conditions and getting to eventually go.

1. What would your last meal be?
Maine Lobster

2. What is the best advice you’ve ever received? 
It’s better to under promise and over deliver than the other way around.

3. What is your top bucket list item?
Trip to Europe with my wife and son.

4. If you could travel back to any one point in time when would it be?
February through May 2011 – I’d really like to relive that ski season.

5. If they made a film of your life what star would you like to play you?
John C. Reilly

6. What is your personal mantra?
Good judgment comes from experience. Experience comes from poor judgment.

7. If today was the last day of your life, how would you spend it? 
A backcountry ski adventure followed by a BBQ on Donner Lake with my friends and family.

8. What is the last thing you Googled?
Ski conditions at Grand Targhee, WY.

Check out Rob’s Ski blog here

Rob’s enthusiasm for all things outdoors & Lake Tahoe in general transfers into his day to day interaction with all of our Clients. Rob is always sharing favorite activities and his passion for Squaw Valley with corporate groups and wedding couples to add to their experience during a stay at PlumpJack. It is always fun catching up with Rob after the weekend or a day off. Rob takes full advantage of living in Lake Tahoe and is often plotting a fun camping trip, BBQ with friends, bike ride or backcountry ski trip. Other places you may find Rob .. a ski movie, a DJ party, or his favorite vacation destination .. Mexico.

Ilana Heyne
Catering & Sales Manager at PlumpJack Squaw Valley Inn

#ToastTheSnow with Veuve Clicquot in the Snow

 

 

 

 

 

 

 

Join us at PlumpJack Squaw Valley as we raise a glass and toast all of the new snow this winter season with Clicquot In the Snow, featuring Veuve Clicquot Yellow Label and Rosè NV. The Veuve team will be there to play snow games with guests, while a DJ spins on the patio in the snow;  plus, champagne specials, photo booth fun, giveaways of Veuve Clicquot items and more.The Clicquot In the Snow event kick-off party is December 20th from 2-5pm, and the series continues every third Saturday during January, February and March. Click HERE for details.

Instagrammers have an opportunity to win a one-night stay at PlumpJack Squaw Valley Inn  when you follow @pjsquawvalleyinn #Toastthesnow and #ClicquotInTheSnow. We’ll feature our favorites on social media and pick a winner in mid-January. This is just the first of four opportunities to win; the contest will run each month with more chances to win great prizes from Veuve Clicquot. Make sure to join us at the Inn for some bubbly and fun in the snow.

How to enter:
1. Follow @pjsquawvalleyinn on Instagram
2. Tag your photos #toastthesnow #clicquotinthesnow
3. Winner chosen January 15th

Sara’s Top Five: Falling in Love with Fall Fashion

The beginning of fall in Lake Tahoe is one of the most beautiful times of year.  The traffic has started to slow down, the beaches are less crowded, and the trails are quiet. I love taking my cruiser down the bike path along the West shore, while enjoying the arrival of fall – the aspen leaves are starting to turn yellow and the air is just a little more crisp. Pair the bike ride or hike with a light salad and a glass Sauvignon Blanc on the patio at PlumpJack Café, and I am in heaven.
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Here is a list of my closet staples for this fall in Tahoe:
< 1.)  JBrand Retro Zip Skinny in clean rinse wash

As it gets cooler in Tahoe, a good pair of jeans from JBrand is a must.  I recommend the JBrand Retro Zip Skinny in clean rinse. They don’t stretch out and lose their form, and the dark wash is versatile.

2.)   Jane Strappy Boots in dark brown from Frye ($398)

I absolutely love my Jane Strappy Boots in dark brown paired with my skinny jeans or skirts.  The slight heel on the back dresses up the boot and the dark brown color is easy to pair with my light or dark wash jeans.

3.)   Red 23 Belted cardigan in both white & black

With it getting cooler at night and during the days, I always bring along a lightweight cardigan.  I love Red 23’s belted cardigan in black or white paired with jeans or cutoff shorts.

4.)    Amesha Cotton Twill Vest ($139)

Currently my favorite piece in my wardrobe is my Velvet twill cargo vest in forest – this vest ties all my outfits together.  It looks great over my Tart Collections Romy Top in charcoal.

5.)   Tart Collections Romy Top in charcoal ($88)

(Seen below in striped)

This top is about the most comfortable and stylish top. The fit is perfect and the fabric is soft and cozy.

All of this and more can be found at PlumpJack Sport Squaw Valley.  Our inventory is changing from fashion to ski over the next few months to get ready for a BIG winter here at Squaw Valley, but stop in to shop and save on these fashions, summer clearance & left over winter ski apparel for men, women & kids from 2014 season.

 

5 Ways Snakeskin Works for All Seasons

“Slithering” into fashion last spring,the reptile print stays strong going into fall/winter 2014.  If you are still wary about trying out this trend, start with a minimalist approach; stick with accessories or small pieces and use the snake print as an accent.  Even on the mountain, we have some apres snakeskin trends, like these fashionable and cozy boots from Ugg Australia.

1. We like to take a minimalist approach and add the snakeskin as an accent, like a pair of shoes or an oversized clutch. Ugg Alloway Reptile Calf Hair Flats (Retail 120.00)

2. Tone down brighter colors with a nice neutral snakeskin patterned tank or tights.

3. Keep it classic and add a nice snakeskin patterned blouse with a pencil skirt and some basic stilettos. Tart Mariana Top (92.00)

4. Add a touch of snakeskin to your ensemble in the form of a chic belt in a bright color.


5. Add an actual snake if you’re going to keep it real on the streets. We don’t recommend buying a snake for this trend, but it sure would make an impressive statement.

All of these styles and more available at our boutique, PlumpJackSport at the edge of the Village at Squaw Valley, right across the street from PlumpJack Squaw Valley Inn.

 

Q&A with Vegan Chef Tal Ronnen

Vegan Crab Cakes

Chef Tal’s crabless cakes

PlumpJack Cafe teams up with Wanderlust Festival and one
of the most celebrated vegan 
chefs Tal Ronnen for the first ever “Vegan Farm To Table Dinner” presented by Gardein. Join us on the patio Thursday July 17th at Plumpjack Squaw Valley Inn. Diners will experience a delectable four-course vegan dinner featuring plant-based proteins and locally sourced organic fruits and vegetables. The menu will also include a delectable assortment of artisanal nut milk-based cheeses from Kite Hill. Tal is a partner in the company, whose cheese was the first non-dairy cheese sold in Whole Foods’ esteemed cheese department, as opposed to the processed cheese or vegan cheese section, where all non-dairy cheese had lived prior to Kite Hill’s arrival. Pretty impressive! We caught up with Tal for a quick Q&A before he graces the PlumpJack patio next week. Hey, we’re not Ellen, but we are so excited to host such a renowned culinary figure and learn more about being vegan. Bon appétit!

What’s your go-to vegan comfort food/dish?
Peanut butter and jelly.

What are some of your pantry staples?

  • nutritional yeast flakes are great for texture and have a rich, nutty flavor. They’re good on anything from pasta to popcorn.
  • black garlic is available everywhere now and it has a great soft, sweet taste. I toss it with broccoli or make a vinaigrette with it.
  • white balsamic vinegar is light and makes nice light vinaigrettes.

What kind of advice do you have for someone who is thinking about transitioning to a vegan diet?
Take it slow – start with a day or two a week and progress from there. Check out ethnic restaurants that inherently have vegan cuisine like Indian, Thai, Chinese, or convert your favorite recipes using non-animal alternatives.

What are your favorite seasonal ingredients?
Summer: stonefruitcranberry beans
Fall: applesbeetsartichokes
Winter: root vegetables
Spring: english peasfava beans

Was there a defining moment when you decided to become a chef? Were you always a vegan chef?
Yes – when I crossed over to becoming a vegetarian, I was frustrated by being served the side dishes as main plates at restaurants I used to go to.

What’s your favorite vegan-friendly travel destination?
San Francisco has a lot of wonderful restaurants. Even the non-vegan restaurants have great vegan food.

How did you get involved with Wanderlust? Tell us about the vegan dinner you’re presenting on July 17th with PlumpJack Café?
My good friend Yves, the founder of Gardein, asked me to be a part of it.

What do you love most about living in Los Angeles?
Sunny weather! I love waking up to sunshine.

Tal Ronnen CookbookIncluded in Thursday’s dinner ticket price are two glasses of wine and a complimentary copy of Chef Tal’s award-winning cookbook The Conscious Cook. Busting notorious vegan myths including “You won’t get enough protein” and “It’s boring to eat vegan,” this cookbook encourages all to sample a taste of healthy, ethical, environmentally-friendly eating, without pushing an agenda. “It’s easy to be convincing when the food is delicious,” Chef Tal states, backed by his success at opening minds and menus to vegan options. “It doesn’t feel like a sacrifice—it feels like a step up.”  

Sara's Top Five Fashion for Spring

When choosing my picks, I have to think about the mountain climate of Lake Tahoe. One minute it’s sunny and beautiful and the next minute it can turn on you and bring cool
temps and afternoon thunder. That’s why my picks are are versatile and suitable for all-weather.

  1. Reina Bootie from Frye (retail 288.00) – These boots are so easy to slip on with a great pair of skinny jeans, but also look great with a long and short skirt or dress. They are casual, but very stylish. Reina Bootie (2)
  2. Justin Sunglasses from Ray Ban (retail 115.00) – These are always in my purse as my go-to pair of shades. They are comfortable and very cool – they definitely add a bit of edge to your style.RAy Ban Justin 115 (2)
  3. Long Sleeve Raw Big Back Slant Tee from Wilt (retail $138) – A cool basic black tee that is lightweight and comfortable. Looks great with everything.
    WILT-WS504_V1 (2)
  4. Henley Maxi from Tart (retail $200.00) – If there ever was a summer dress to add to your wardrobe, this is it. The jersey is so soft, it’s like wearing a stylish nightgown on the town. Tart_Maxi
  5. Mid-rise skinny jean in graphite from JBrand (retail $231.00) – This jean’s contoured fit is great for a night out with a pair of heels or stylish booties. I love the graphite color, too – a nice addition to my collection of “blue” jeans.

All of these styles and more are available at our boutique, PlumpJackSport at the edge of the Village at Squaw Valley, right across the street from PlumpJack Squaw Valley Inn. Come by and ask for me and I can show you my favorites and help you find your favorites! Find your style and get out and play!

Sara DeDeo is the Director of Retail Operations for the PlumpJack Group and is in charge of both PlumpJackSport boutiques in Squaw Valley and Napa Valley. She is a Truckee local and is frequently seen on the mountain with her adorable twins.

Valentine’s Day Five Ways from PlumpJack

5Valentines
Valentine’s Day, it’s almost here. Whether you LOVE this holiday or IGNORE this holiday, it’s here to stay thanks to Hallmark. PlumpJack thinks that no matter how you feel about it, you can make it fun and an excuse to do something different than the average dinner and red rose. Here are some ideas:

  1. Tasting By Candlelight at Odette Estate – Indulge in Odette’s award-winning reds while delighting in artisan chocolates that complement the robust nature

    of the wines. Available through the 18th of February with advanced reservations – call (707) 224-7533 ($50/person).
    Why we heart this? How many opportunities do you have to do a wine and chocolate tasting by candlelight in one of the most beautiful wineries on the Silverado Trail

    in the truly romantic Napa Valley? We think this one is a winner.

  2. Get your heart racing on the slopes at Squaw and then settle in for a romantic dinner at PlumpJack Cafe. View Valentine’s Day Menu
    Why we heart this? Squaw Valley recently picked up a boat load of snow and new terrain is opening up every day. What better way to bond on Valentine’s Day than to share some chair lift rides, steal some kisses and then head down the mountain for Apres Ski by the fire? To top it off, a prix fixe Valentine’s Day menu by Chef Wyatt Dufresne at PlumpJack Cafe. This one gets our hearts

    racing just thinking about it.

  3. Celebrate Romance Package at The Carneros Inn, includes two-nights accommodations, sparkling wine at check-in, and dinner. Book Now
    Why we heart this? A stay at The Carneros Inn is the most romantic, no matter what time of year it is and the Celebrate Romance Package is available year round. Some things we think you and yours will love is the outdoor shower, couples spa treatments,

    a romantic dinner at FARM and picnic goodies from MARKET that you can take back to your cottage and curl up in front of your own crackling fireplace.

  4. Champagne & Caviar or a Valentine’s Day Gift Box – both available at PlumpJack Wine & Spirits – Marina. View Gift Ideas
    Why we heart this? Need we say more, Champagne and Caviar. Just two things that embody love and indulgence. Splurge on these two things and, well, enough said.
  5. Chocolate is the way to anyone’s heart – get the recipe for Pastry Chef Jon Howard’s Chocolate Torte.
    Why we heart this? If you’re going to shun the outside world this Valentine’s Day and stay in with your true love, there is nothing that says I LOVE YOU more than baking for that someone special. This chocolate torte is rich, chocolatey and can be enhanced with liqueur and fruit.

Happy Valentine’s Day from everyone at PlumpJack. May your heart be filled with love, wine, chocolate, Napa Valley getaways, caviar and romance!

Recipe for Chocolate Torte: The Little Black Dress of Desserts

Chocolate Torte by Jon Howard
Yield: Makes 1-8” Cake

Chocolate Torte
I was attracted to this recipe when someone said it was “The little black dress” of desserts. I tried it and was pleasantly surprised at its simplicity and its diversity.

For Valentines Day you can serve this with a simple sauce and fresh Strawberries and a dusting of powdered sugar or cocoa powder. Enjoy!

Equipment & Supplies:
Standing mixer with the whisk attachment (if you don’t have a standing mixer, use a handheld mixer)
8 inch cake pan
Double boiler or steel mixing bowl placed inside pan
Parchment paper
Non-stick cooking spray

Preheat oven to 325 F

Ingredients:
1 Stick of butter
4 oz 70% chocolate
4 Eggs at room temperature
1/2 Cup sugar
1/4 Teaspoon salt
1/4 teaspoon Creme de Cocoa*
1/4 All purpose flour (sifted)

Step One:
Break up chocolate and combine butter in double boiler until smooth, then turn off heat.

Step Two:
Whip eggs for 8 minutes on high until eggs start to foam. While this is happening mix sugar, salt and liquor together and then add to eggs. Don’t add while mixer is on high, turn mixer off and add and then turn the mixer back on high.
Chocolate Torte StepStep Three:
Fold melted chocolate into egg and sugar mixture and then fold in sifted flour. Make sure to wipe off water from bottom of mixing bowl with chocolate so as to not have any residual water join the cake batter mixture. Mix all ingredients on medium until well combined.

Step Four:
Pour chocolate mixture into a sprayed, floured 8″ pan lined with parchment paper on the bottom.

Step Five:
Place in a 325 F oven for 24 minutes or until the sides start to pull away from the cake and the cake will spring back slightly when touched.

Notes:
* You can add any liquor you’d like, and then pair with best topping. I suggest Kirsch with cherries, Brandy with pears or apples, and Rum with coconut.

Jon Howard head shot (2)Recipe by Pastry Chef Jon Howard of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn.

Vegetarian Corn Pudding from Chef Wyatt

corn-pudding-su-1622434-l
This dish is a standout at any holiday table and also happens to be a great vegetarian option. The recipe is derived from Betty Dufresne, PlumpJack Cafe’s Chef Wyatt’s mother. Chef Wyatt looks forward to this dish every year and when he’s not back east enjoying his mother’s, he makes it himself for family and friends for the holidays. Let us know what you think!

Equipment:
Mixing bowl & two casserole dishes

Ingredients
2 eggs
3 Tbs. flour
½ cup cream (you can substitute milk)
1 cup milk
½ tsp. salt
¼ tsp. white pepper
1 Tbs. sugar
1½ cups fresh-scraped corn or 8oz frozen corn
1 cup sharp cheddar cheese, grated
¼ cup finely chopped green chilies

Step One:
Preheat oven to 350 degrees

Step Two:
Beat the eggs and flour together to make a smooth paste, then beat in the cream, milk, salt,
pepper and sugar. Add
the corn, cheese and chopped chilies and stir the mixture together
thoroughly.

Step Three:
Pour the mixture into a buttered medium sized casserole, and place the casserole
in a pan or larger casserole which is about ½ full of water.

Step Four:
Bake the pudding for 50 to 55 minutes in a preheated oven at 350 degrees.

Notes:
It should be slightly puffed and golden on top. Serve hot. Add your favorite hot sauce for an added kick.

Recipe by Chef Wyatt Dufresne of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn. The recipe is derived from Wyatt’s mother, Betty Dufresne.

Conversations with Hilary: Olympic Gold Medalist Jonny Moseley

moseley_jonny

With winter quickly approaching and ski season on the horizon, I thought it would be relevant to feature my favorite hometown Olympic Gold medalist and friend, Jonny Moseley. His home mountain, Squaw, is also my home mountain, although I don’t usually “see” him “on” the mountain. If you stay and
play at PlumpJack Squaw Valley Inn this winter, chances are you may run into Jonny as he is Squaw Valley’s Chief Mountain Host.

What do you believe to be your greatest accomplishment?
Choosing the right partner. My wife, Malia, and I work together and not only is she a great mother but we share the same goals and keep each other on track.

If you could be anything other than what you currently are, what would it be?
An inventor/engineer

What’s the first thing you do when you wake up?
Make the coffee

What’s your favorite thing to do on a Friday night?
Pick-up baseball with the neighborhood kids

What do you like most about what you do for a living/career?
Spending time on the mountain
jonny moseley
What were you passionate about when you were a kid?
As a kid I was passionate about competing/winning and fixing/building things.

What are you passionate about now?
The same things I was passionate about as a kid.

What’s your favorite season? Why?
You would think winter, but I love spring skiing.

If you were stranded on a desert island, what three items would you want to have with you?
o Sunscreen
o Fishing rod
o Satellite phone so I could call for rescue

Do you have any regrets?
Regret is my worst vice. I’m trying to quit.

Define Freedom.
Being out of cell range

What are your personal core values?
honesty, respect, compassion