Get Excited for the New Fall Edi-Bōl Menu

Get Excited for the New Fall Edi-Bōl Menu

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The Edi-Bōl series is a creative way to enjoy old favorites with a new spin. They have been fun and well received. I look forward to introducing some new recipes that are a nod to fall comfort foods.” – Chef David Smith.

David Smith is a self-trained chef who began his cooking career while in college in Saratoga, NY. When he made his way to the Tahoe area he worked at various food and beverage establishments including a large catering kitchen around the big lake. In 1996 he found a home at Cottonwood, where he remained for 22 years and worked as the Executive Chef. Two years ago, he joined the crew at Alder Creek Cafe and Trailside Bar. His Edi-bōls at Alder Creek Cafe are inspired by common recipes that are presented in a new fashion – in a bowl and topped with fresh ingredients that are in line with the season.

POKE BOWL RECIPE (SERVES 4-6)

2 lbs. grade #2+ or sushi grade
ahi tuna (substitute frozen ahi
if fresh is not available)
¼ cup sesame oil
¼ cup soy sauce
¼ cup honey
¼ cup rice wine vinegar
2 tbs. Dijon mustard
1 bunch green onion
1 tbs. sesame seeds
2 cups sushi rice
1 bunch cilantro (optional)
2 avocados
1 English cucumber

Dice tuna into ¼ inch cubes and place in a stainless steel bowl. Combine soy, honey, rice vinegar and mustard and blend on high while slowly adding oil. Blend until it is emulsified. Pour the mixture over the tuna until coated (you may have some left over). Add ¾ of the diced green onions and sesame seeds to finish. If you make this in advance, you may want to toss more dressing in before serving. For the bowl, cook 2 cups of sushi rice per directions. Cool to room temperature. Place rice in individual bowls, top with ahi, sliced avocado and sliced English cucumber. Top with a few green onions and fresh cilantro if you like.

FALL EDI-BOL MENU

SEPTEMBER 5
Chilled Miso Peanut Ramen Bowl

SEPTEMBER 12
Cheese Burger (or Veggie Burger) Bowl

SEPTEMBER 19
Pork Fried Rice Bowl

SEPTEMBER 26
Shrimp Burrito Bowl

OCTOBER 3
Roasted Butternut Squash Tostada Bowl

OCTOBER 10
Ahi Poke Bowl

OCTOBER 17
Chicken and Waffles Bowl

OCTOBER 24
Fall Pho Bowl

All Edi-bōls can be made vegetarian upon request. A limited menu will be offered in addition to the Edi-bōls on Thursday evenings.

Additional limited menu items include A.C.C. Burger, Veggie Burger, Roasted Beet Salad, Super Food Salad, Grilled Cheese and Chicken Tenders.

When: Thursdays | 5-8PM
Cost: $14 per bowl
Location: Alder Creek Cafe | 15275 Alder Creek Rd.
More info: Visit tahoedonner.com/edi-bol

*Please note: Incorrect dates were published in the September issue of Tahoe Donner News Magazine.