By Paula Peterson
SOUTH LAKE TAHOE, Calif. - Revive Coffee & Wine has been a popular spot in South Lake Tahoe for coffee, food, wine, and ambiance since opening in June of 2016, and now there is a new addition to the Al Tahoe business.
The Barrel Room is opening adjacent to Revive and celebrates Tahoe s history along with a full line-up of wines, six local area beers on tap, and a small plate menu. Months in the making, The Barrel has been hand-crafted as nicely as its extensive wine and beer list.
The sleek bar is from a tree that was possibly used on the Pony Express route that came through South Lake Tahoe 1861-62. Local contractor John Tomaselli was hired to cut the tree and saw the beauty of it and learned about its possible history. Cut as a four-inch slap, the tree is now the bar after hours of finishing and resin applied by Jared Brackett.
The Port got its liquor license renewed, but its entertainment license and allegations of violation COVID-19 rules was postponed to a hearing next week.
HARWICH Selectmen voted Monday night to renew the liquor and entertainment licenses for one of two Harwich Port restaurants that faced allegations they had violated state rules intended to slow the spread of COVID-19.
The board issued a written warning to Ember restaurant and rescheduled the hearing for The Port to 5:30 p.m. May 4. Both restaurants are owned by brothers Justin and Jared Brackett.
In a long and contentious hearing that lasted over three hours and tested the limits of video-conferencing technology and the patience of some board members, selectmen heard from attorneys representing Ember, from Harwich town counsel, Police Chief David Guillemette, patrons and employees of the restaurant and neighborhood residents.
Sustainable Beef Pt 3 I’m Bob Larson. The beef industry wants to tell its story, the REAL story about all the great things they’ve been doing over the past several decades to improve the way beef is produced and to clear up the false information being pushed in the media.
The fact the U.S. is producing 60% more beef with 60% fewer head of cattle, Cattlemen’s Beef Board Chair Jared Brackett says is only part of the story …
BRACKETT … “Well, it’s not just more production it’s better product. I mean, it you look at what that product was 50 years ago compared to what that product is today, it’s a higher percentage of choice and prime, it’s less select. It’s just a better product all the way around and that’s what our consumers are demanding.”
Sustainable Beef Pt 3 I’m Bob Larson. The beef industry wants to tell its story, the REAL story about all the great things they’ve been doing over the past several decades to improve the way beef is produced and to clear up the false information being pushed in the media.
The fact the U.S. is producing 60% more beef with 60% fewer head of cattle, Cattlemen’s Beef Board Chair Jared Brackett says is only part of the story …
BRACKETT … “Well, it’s not just more production it’s better product. I mean, it you look at what that product was 50 years ago compared to what that product is today, it’s a higher percentage of choice and prime, it’s less select. It’s just a better product all the way around and that’s what our consumers are demanding.”