The Evergreen philosophy

Plan the menu around seasonal produce
Use local ingredients, organic when possible
Use sustainable seafood and fresh, high-quality meats
No trans-fats: feature heart healthy fats from olive, nuts, avocado, and fish
Serve ample but not excessive portions
Create indulgent meals that still provide health benefits
Recycle, conserve resources and energy
Be an affordable, friendly restaurant

Press

Summer 2009, Tahoe Quarterly magazine, Editors List of "Top Tahoe Chefs"

July 2009, Sunset Magazine, Sunset readers, "Favorite roadsisde meals"

Tahoe World, September 3, '2008 Chow'

Autumn Food and Wine, September 7, 2008

Tahoe Quarterly, Fall 2008

Sierra Sun Review, February 2009, Brewer Dinners at Evergreen restaurant offer elevated experience

Download Article in PDF

Events

November 20, 2009 Elegant Affair

September 12, 2009 Blazing Pans Mountain Chef Cook-Off - David Lutz Wins!

May 2009 Best Of Tahoe chefs

'An Elegant Affair', November 2008

Cobblestone October Fest, October 11th, 2008

Truckee Wine Walk, October 4th, 2008

Gordon Biersch Brew Master's Dinner, Friday, April 3, 2009

Sample food and beer pairings of Evergreen Chef/Owner David Lutz and
Gordon Biersch Brew Master Dan Gordon
Four Course Tasting Menu, $60 plus tip and tax
Space is limited, call 530-581-1401 for reservations

Gordon Biersch Brew Master's Dinner Info
Gordon Biersch Brew Master's Dinner Menu