The Grille at the Chateau's Executive Chef Bill Vandenburg's new entrée, the Pan Seared Sea Bass, was featured in the Tahoe Daily Tribune's "EAT This Week" column on July 16. Publisher Rob Galloway had the opportunity to come try the dish and speak with Chef Bill about what went into creating it. A couple excerpts from that article are below, with a link to the full write up at the bottom. 

To try and decide each week where and what to eat around the basin can be a challenge — there are so many amazing choices. In this feature we’ll dive into dishes that will surely satisfy those hunger pangs and leave you wondering where to go next. If you’re one who has always kept fish at arms length for whatever reason, and you’ve never ventured into the realm of sea bass, I encourage you to dive in head fist starting with this dish...

The fish is cooked perfectly and melts in your mouth. Each bite, no matter which components you gather, teeter totter between sweet and salty for a great balance. If you manage to grab all the elements into a single bite, it sings. And I’m not talking some “American Idol” contestant; I’m talking belting it out like Pavarotti.

Click here to read the full review...