Resort at Squaw Creek™ will be the site of the second annual Spring Wine Hop on Saturday, March 30, from 4:00 to 6:00 p.m.  Participants in the Spring Wine Hop will enjoy wine paired with gourmet treats at several locations around the resort.  Tickets are $30 in advance, and $35 the day of the event.  To reserve tickets call 530.581.6615.
Guests will find these pairing options:

SPA
Chilled Beet, Navel Orange, Cucumber Vinaigrette
Mumm Brut, Napa Valley
 
LOBBY
Duck Breast, Huckleberry, Manchego, Sourdough Crostini
Gimenez Riil, Malbec, 2011, Mendoza, Argentina
 
SWEET POTATOES DELI
Avocado Salad, Ahi Tuna, Lemon Oil, Cilantro, Wonton Crip
Bonny Doom Vineyard, Albarino, 2011 California
 
SANDY’S PUB
Brioche French Toast, Mascarpone Cream, Powdered Sugar, Blackberry Brandy Sauce
Ruffino, Moscato D’ Asti, 2011 Italy

Easter Sunday Festivities...

On Easter Sunday, Resort at Squaw Creek will offer an expansive gourmet Easter Brunch in Cascades Restaurant from 11 a.m. until 2 p.m.  Adults are $45, children 4 to 12 are $21, and kids 3-and-under are free.  Tax and gratuity are additional.  For reservations call 530.581.6615.
With options to please the entire family’s palate, highlights on Table One include smoked Scottish salmon, with diced tomato, capers, poached eggs, sliced onions and bagel chips, and a colorful beet salad with goat cheese mousseline and arugula with citrus vinaigrette. 
 
Table Two will feature items such as chocolate-dipped and butter mini croissants, fruit scones, and blueberry and raisin bran muffins.  Cinnamon raisin, cracked wheat and salt-crusted bagels served with chive, strawberry and cream cheese, house jams and thyme-infused honey, baguettes and other treats await as well. 
 
At Table Three guests will find lobster bisque mascarpone profiterole sturgeon caviar, anchoite shrimp cocktail shooter, peach and scallop ceviche spoon, avocado tuna martinis and crab salad bites.
 
At the Chef’s Table, diners will have the option of one item served a la carte.  Choices in dishes include sea bass with fingerling potatoes sauce béarnaise, top sirloin with country-fried sausage gravy, organic chicken with spinach and sweet onion masala, butternut squash ravioli with forest mushroom black truffle cream, and poached hen eggs with corned beef hash and tomato hollandaise.
 
From the hearth breakfast items include bourbon-glazed ham, local country sausage, and honey-pepper bacon, along with chocolate chip, blueberry and buttermilk pancakes, butter-cracked eggs and home-fried russet potatoes.
 
The grand finale is the Sweets Table, with assorted hand-made petit fours, chocolate fondue with strawberries and marshmallows, caramel banana upside-down cake, chocolate nut clusters, mini white bread pudding and white chocolate truffles, milk chocolate Easter bunnies and eggs.
 
Easter Brunch guests will also have access to the resort’s Easter egg hunt from 10:00 a.m. – 10:30 a.m. on the poolside lawn for children ages 8-and-under, and on the forest sled hill for ages 9-12.  Children can meet the Easter Bunny from 10:00 a.m. to 10:30 a.m. on the poolside lawn, or from 11:00 a.m. until 11:30 a.m. in Cascades Restaurant.  Additionally, live music will be featured in the lobby from 10:30 a.m. until 2:30 p.m.

For tickets and information call 530-583-6300