Labor Day with a Side of Fall

Mother Nature apparently heard we were celebrating the unofficial end of summer and decided to make her presence known. A little wind, a definite chill in the air, and suddenly Labor Day weekend felt a lot more like fall. Did it change the plans? Maybe a little. Did it stop the fun? Not even close.

The weekend kicked off with cocktails and a few specialty creations mixed just for the occasion. As temperatures dropped, nightly s’mores went from a fun addition to exactly what everyone wanted. Turns out a warm fire and something sweet taste even better when Tahoe decides to skip ahead a season.

But the weekend’s biggest conversation happened around the brunch table.

Renowned culinary king Mark Estee joined us as guest chef, and saying Members were excited about the menu would be an understatement. Dutch babies came piping hot from the pizza oven topped with yuzu curd and fresh fruit, which were every bit as good as they sound. Then came the green eggs and ham.

Forget everything the name might bring to mind. We’re talking brown butter biscuits topped with fresh egg and ham, then covered in poblano cream sauce. Plates were practically licked clean. Literally.

Having a chef of Mark Estee’s caliber in the kitchen made an already memorable holiday weekend feel even more special. Summer may not have gotten the sunny sendoff we expected, but Labor Day weekend gave us something better: a very Tahoe reminder that sometimes the best weekends are the ones that don’t go quite according to plan.