Newspaper Archive of
Feather River Bulletin
Quincy, California
December 5, 2001     Feather River Bulletin
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December 5, 2001

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4. Wednesday, Dec. 5, 2001 Go|d Mountain Countr7 Bulletin. Times. Progressive. Amcnctics The Nakoma Trading Post offers a wide variety both the golfer and non-golfer. For birthdays or hol can be sure of finding the right gift. High above Trading Post are arrow-shaped stained glass toward the sky. Chimney worth respecting When you enter the Wigwam Room, space expands dramatically upwards. In the center of the room, a magnificent sculptured- stone fireplace, which Wright called the "campfire," rises to a height of 45 feet above the flagstone floor. Centinued fiem page lean Indian, as each spire on the clubhouse is remi- niscent of a wigwam and the series of spires is rem- iniscent of an Indian en- campment. This clubhouse design has been described as hav- ing "originality and digni- ty [and a] feeling of a truly outdoor country club [that should] encourage a spirit of democracy and good fel- lowship among the mem- bership." The building is made up of a series of contrasting shapes: octagonal, square, and rectangular. Its three-dimensional character is equally var- ied, consisting of a2oosely connected series of com- plex masses separated and accentuated by a variety of roof shapes. The large octagon, 50 feet across, is the focus of the design. Above its walls, a pyra- midal roof 50 feet high gives the outward appear- ance of an immense Indi- an teepee. There was no doubt that Wright had this image in mind, when he inscribed "wigwam" on the plan. The Indian symbolism is continued in the gigantic "campfire" fireplace, which opens on four sides and rises up through the open interior of the room as a central core, again reminiscent of a central fire in a teepee. The remaining spires or "wigwams" are exquisite variations of the Indian theme, some topped with masts that reach skyward. Use of natural rock and wood, and roofs trimmed with a decorative beading, accentuate the Indian theme. The Garners searched for months, making sure they had the right chef to do the job--and that's just what they found in execu- tive chef Ben Kenny. Kenny had already built an impressive resume on Lake Tahoe's north shore and brought with him an expertise unmatched in the area. Beginning with break- fast, served daily until noon, diners can enjoy everything from a fruit plate, cold or hot cereal, and gourmet coffee to stuffed French toast, and a variety of omelets, includ- ing the Sierra Omelet with smoked trout, pine nuts, The fireplace is the focal green onion, tomatoes and point of the Nakoma's. Sonoma dry jack cheese. Wigwam Restaurant, the ultimate in dining plea- sure with prices that fit just about everyone's bud- get. The Wigwam and Loggia Room are open to the pub- lic and prices range from about $14 to $25 for dinner. All fine restaurants have three things in com- mon: good food, good ser- vice, and good atmos- phere-andthe Wigwam Restaurant is rated with the best. The California Omelet features lump crab, avoca- do and Sonoma jack cheese, while the popular Mexican omelet is filled with chorizo, jalapenos and Sonoma dry jack cheese, topped with avoca- do and sour cream. One of the most popular breakfast entrees is the Nakoma's Fresh Berry Blintz, light crepes filled with Marscapone and Ri- cotta, topped with fresh berry compote. Kenny offers three types of Eggs Benedict and eggs with a lO-ounce oak-fired rib eye steak or smoked trout. For late risers, or those who spend their morning playing The Dragon, lunch is served in the Wigwam from 11:30 a.m. to 3:30 p.m., with a menu which is sure to please any palate. Included on the lunch menu are Pacific North- west salmon cakes, Mary- land crab cakes, trout, oak-fired rib eye or New York steak, baby veg- etable fettuccine, grilled Ahi tuna steak and tequila lime rotisserie free-range chicken. Going further, there are a choice of four salads or appetizers and several sandwiches. Among the most noted are: the Nakoma Burger, served with Vermont cheddar, apple smoked ba- con and barbecue sauce; the Nakoma Melt with roast beef, turkey, bacon and caramelized onions served open-faced with dry Jack cheese; the hot lobster and crab salad sandwich with asparagus and melted Gruyere; and Dine in style The Loggia Room offers a smaller, cozier setting than1 the Wigwam Room. The stone columns, lit from rhythm to the room. The entry to the Loggia closes in you and the rustic hardwood floors remind you of old." the Santa Fe Barbecue Chicken served with avo- cado and chipotle aioli. In the evening, from 5:30 to 9 p.m., the Wigwam is the perfect place to relax with friends and enjoy a diverse selection of en- trees, all served with your choice of Sicilian water- cress salad, spring salad, traditional Caesar salad or soup du jour. But, before you dive into the main entree of the evening, relax over appe- tizers such as elk and duck brochettes or salmon and crab cakes. Whether you try the fresh Maine lobster; baked prawns stuffed with crab, scallops and bread crumbs and drizzled with lemon beurre blanc, rice pilaf and haricot verts; roasted maple leaf duck breast with sour cherry sauce served with Nakoma rice pilaf; potato crusted hal- ibut with wild ragout; braised with a warm vinaigrette; doul roasted pork apple shallot ed elk tendq blueberry rib eye with gorgonzola, you wrong with kitchen. With more bottles of wine to from, ranging -from $18 to $40 a $600 at the u the friendly staff ma can help you the right wine to ment any meal. If you can't what you're ny will honor any special rec cluding desserts. All the bread tries are made premises by Nicole Yoacham. Heating Oils~Bulk Fuels WE STWOO[, 3rd &Ash St, 256--3216 (;IUINCY 188 Crescent St. "- 83-108C I.( )YALTO q 610 Second St. f 600 Glendale Ave Sparks, NV 89431 775-358-5111 800 937-2326