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 Sierra Sun Review in PDF

Las Vegas Review Journal, July 2010, A Tahoe charmer where food -- not views -- is the point

Download LVRJ Review in PDF

Events

September 11, 2010 Blazing Pans Mountain Chef Cook-Off - David Lutz Wins 2009 & 2010

November 20, 2009 Elegant Affair

May 2009 Best Of Tahoe chefs

'An Elegant Affair', November 2008

Cobblestone October Fest, October 11th, 2008

Truckee Wine Walk, October 4th, 2008

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