A culinary talent with more than two decades at Michelin-starred restaurants and luxury hotels around the world, Mark May, new Chef de Cuisine of the award-winning Lone Eagle Grille at Hyatt Regency Lake Tahoe Resort, Spa & Casino, is pleased to introduce a series of new dishes at the restaurant that define a new culinary style - High Sierra Cuisine.

Chef May, who brings a fresh creative energy as well as a rich and diverse culinary background to the renowned restaurant, launches a seasonally changing menu presenting a series of creative wild game and meats dishes evocative of the mountain destination combined with inspired fresh seafood preparations and the best regionally-sourced, seasonal produce.

"High Sierra Cuisine is a healthy yet hearty cooking style fitting of our alpine environment where active lifestyles and health consciousness are so important," says May. "Drawing from the vast growing regions of California, the foraged foods of the Cascades, as well as all of the fishing ports of the West Coast allows us to focus on sustainable, organic and wild foods."

Focusing sharply on the epicurean wealth afforded by the resort’s central positioning in the Pacific Northwest, Chef May’s High Sierra Cuisine expands on Lone Eagle Grille’s established emphasis on game birds and meats such as duck, elk and buffalo to include the freshest, in-season and often wild regionally-sourced fish and seafood.

Flown in daily from Alaskan waters, wild salmon and halibut are showcased in new dishes such as Grilled Wild King Salmon with Baby Lettuces, Chanterelles, and Jus de Poulet and Alaskan “Day Boat” Halibut, Cannellini Beans Mashed with Roasted Red Peppers and Parsley.

Under Chef May’s studied attention, traditionally overly-rich game dishes receive a lighter hand; creative preparations and frequent seasonal updates result in dishes that are distinctly flavorful, earthy, and hearty. As an appetizer, seared duck breast is light for the late summer season when presented with baby spinach, fresh pears and warm, aromatic spices.

Other menu highlights include Rack of Elk with Beet Puree Blended with Beurre Noisette and Crisp Red Onions and Poivrade and Rack of Colorado Lamb, Ratatouille, Chickpea Fries and Tomato Garlic Lamb Jus. Upcoming additions may include braised rabbit and fresh monkfish, turbot, corvine and swordfish.

Focus on seasonality
Inspired by the region’s abundance of exceptional seasonal produce, Chef May incorporates fresh, locally-sourced fruits and vegetables into his menu wherever possible. With the assistance of purveyors and foragers dotted along the Pacific Northwest, with whom he has developed solid relationships over a decade, Chef May has access to some of the season’s best picks.

Summer in the mountains means truffles and wild mushrooms, and Lone Eagle Grille promises new dishes featuring the edible gems. Sweet White Corn Soup is transcendent with the addition of fresh Oregon summer truffles and corn tempura, while wild local mushrooms are an earthy feature in Cavatelli with Ragout of Wild Cascade Mushrooms, Fresh Pesto, Vermouth and Thyme. Innovative autumn dishes may feature locally-gathered wild alpine herbs, such as thyme and sage; chards, root vegetables, and heartier grains.

“Chef May’s inventive approach to American cuisine is defining a new style in the region – High Sierra Cuisine,” notes David Lockard, Director of Food & Beverage at Hyatt Regency Lake Tahoe Resort, Spa & Casino. “Vacationing guests are eager to sample unusual items like elk and buffalo that are evocative of the region, while locals want seasonality and variety. Chef May’s new and constantly changing menu is a gratifying surprise for everyone.”

Enduring Favorites
By popular demand, some longtime menu favorites of visitors and locals alike, such as Slow Roasted Prime Rib with Garlic Mashed Potatoes and Whole Grain Mustard Red Wine Jus Lie and Pan Seared Scallops, Spinach, Belgian Endive, Saffron Pears, Toasted Pecans, Sun-Dried Cranberries, Gorgonzola, Port Wine and Basil Vinaigrette will remain constants on the menu. The preparation of some favorite cuts and combinations of meat, such as the Buffalo Tenderloin with Foie Gras, will receive creative updates with the changing seasons.

For reservations at Lone Eagle Grille, contact Hyatt Regency Lake Tahoe Resort at (775) 832-1234 or on the web at www.hyattregencylaketahoe.com