The Ritz-Carlton, Lake Tahoe’s Manzanita has launched a new “BBQ Brunch” concept that utilizes its top-notch meat smoker on the property. The new brunch menu will offer two barbecue items with plans to incorporate more barbecue-inspired brunch dishes in the months to come.
The first dish making its brunch debut is Green Chili Smoked Brisket Hash, served with poached eggs, wood-fired beans and jalapeño cornbread. The second dish is the chef’s “smoked watermelon” salad, which includes Bob’s Truckee Heirloom Tomatoes, Purple Haze goat cheese, fennel pollen, house-grown micro-basil and lavender, Minus 8 vinegar and blood orange oil. Upcoming barbecue offerings include the “Whole Hog Experience” and other staples, such as Texas-Style Brisket, Green Chili-Smoked Quail and Burnt Ends.
These new dishes are introduced as the new executive chef, Dwayne Edwards, recently came on board. Edwards holds more than 16 years of experience as a chef and specializes in many different types of cuisine.