Stella Pop-Up Dinners at the Cedar House Sport Hotel



Stella Pop-Up Dinners are a scene to behold – and taste – as some of North Lake Tahoe’s top chefs create one-of-a-kind presentations for one night only; save for a few recipes that have been repeated thanks to public demand.

On any given pop-up event Downing says the dishes are crafted with a global inspiration, meaning guests could be enjoying flavors from France, Italy, the Middle East and China all in the same evening.



So how did Stella’s chef Alex Downing come to create such innovative dishes? During his childhood when other kids were tuning in to early morning cartoons and super heroes, a young Alex Downing was watching two of his personal idols on the television screen, Jacques Pépin and Julia Child, soaking up all that they had to teach about food and cooking technique.

“When I was a little older I wanted to be a scientist, but I got a kitchen job to pay the bills and really liked the fast-paced environment of the kitchen,” the chef said.

Thanks to his keen taste for balanced flavor and bravery in marrying ingredients across cultures, one could say that he did reach his original dream in a new perspective, as a flavor-scientist.

Six years ago he says he moved to Tahoe “to flip burgers and ski,” and his role with Stella in the Cedar House Sport Hotel has grown into so much more than his original prep cook job.

Now chef Downing masterfully creates high-end cuisine based on comfort food classics.

“What our style comes down to is derivative of comfort food but not specifically French or Italian, for example. We take anything that evokes the feelings or flavors of comfort food, break it down, and come up with something entirely new,” he said.

Chef Downing takes inspiration from Indian, Middle Eastern, French and Italian cuisine but says he is obsessed with Asian cuisine. In fact, if he had to eat only one thing for the rest of his life, he chose, “probably be Dim Sum. Or taco truck tacos.”

For other home cooks challenging themselves in the kitchen, the chef says to pay attention to flavor balance.

“If it’s too sweet add acid. If it’s too acidic, add sweet. If it’s too rich add acid. Too acidic, add fat…and no one uses enough salt,” he added.

For inquiring minds: Downing measures the right amount of salt as “just under too much”.



Lightning Round

Sweet or Savory?:

Savory

Favorite Fruit?:

Lychee

Favorite Protein?:

Pork

Favorite Healthy Snack?:

Miso Soup. It has probiotics like yogurt and protein in the tofu and is what I usually have for breakfast.

Favorite Indulgence?:

Foie Gras. It’s cliché, but it’s true.

What’s one dish you could make blindfolded, with one arm tied behind your back?:

I make a mean gumbo. Or carnitas.

Can you tell us about a cooking disaster in your career?:

When I was 14 I decided I wanted to try and make Al Pastor. I marinated the meat in pineapple juice, which has enzymes, for too long. It was completely mush.

What is something you hate to cook?:

Beets. I used to love them, but over my career I’ve prepared thousands of pounds of beets. They stain and they smell and I just can’t do it anymore.

What is one flavor you are not a fan of?:

Campari.



The Menu:

Stella describes itself as not a nightly dinner restaurant. Rather, their chefs specialize in unique, custom dishes, which are part of a bigger dining experience.



“The dinners are more than the sum of their parts. Between the welcome hour before dinner, community seating which makes for conversation, and the explanation before each dish, it’s more of a dinner party. You’ve got the mingling, the four courses, the hot towels in between, tea afterward, it really is an experience,” chef Downing said.

If you’re looking for a luxurious food experience in Truckee, Stella Pop-Up Dinners are sure to satisfy your craving, leaving you satiated and inspired.

“We don’t use recipes in general,” the chef said.

That’s right, each weekend the expert culinary team features a different menu and never repeats dishes.

“We only repeat dishes because of the overwhelming response our guests have to them, then we’ll bring them back,” he said with a smile.

View Stella’s Pop-Up Dinner Schedule

The Atmosphere:

Stella’s chefs have been cooking together for the past five to seven years and chef Downing says they consider each other family.

“I think the guests can feel how much we care about each other, and I think that adds to the experience we’re trying to create for them,” he said.

Stella curates the perfect atmosphere for a romantic, upscale night out. The beautiful dining room is set with dim lighting, candles, simple and elegant décor to let the food shine.

Guests are seated in a communal table arrangement, which makes for great conversation and networking among foodies savoring one delectable bite after another.

The evening includes a welcome hour with Champagne and mingling, followed by four extraordinary courses, and of course all of the after-dinner extras your heart desires – perfect for celebrating a milestone or treating yourself and those you love to a meal you won’t soon forget.