If you could carve out a little dream for yourself, a romanticized life that revolved around beautiful food, a small town, an unhurried pace and simmering fanfare for the work you do, wouldnt it be nice to have it look something like this?
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Redwood Hill Farm chevre, baby heirloom beets, candied walnut vinaigrette and rosemary bavaois at Trokay.
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Diners in Tokay’s first-floor dining room, where there’s a tasteful decor combination. The only drawback is that it can get a bit loud.
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Chef Earl James Reynolds delivers a plate of heirloom tomatoes to a party dining on the second floor recently at Trokay in Truckee.
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Black-pepper creme friache, parmigiano crisp, powdered proscuitto butter and a soup of wild sylvetta offer a nuanced combination.
