© Copyright 2019 Four Count Concepts 

TASTE

​Dinner is served. We will walk the guests through the courses,  giving brief explanations of the fare, while the winemaker follows up with their choices and reasoning for the pairings.


"We sat down to a fabulous five-course dinner, served with stories and wine pairings, and then gathered for an evening of laughter, song, entertainment, and wonderful camaraderie." - Mabel Neys

RESERVATIONS

Phone:  888.407.6198
Email: 
info@acousticgourmet.com

Ike Marr

EXECUTIVE CHEF

Ike has been cooking since he was a kid in South Mississippi. He started working in Creole first, then moved on to haute Southern cuisine, training under Monte Smith from Dean Fearing's Mansion on Turtle Creek.

He moved out west and continued his training as Sous Chef under Chef David Miller at The House of Tricks in Tempe AZ, and the Fine Host/Marriot Corp. 

 

After graduating from culinary school in 1994, Ike moved to Telluride, CO where he worked with Chef Jake Linzinmeir of The Excelsior Cafe, The Blue Point and Chair 8 restaurants. There, Ike built an impressive client list as a private chef.



Ike's cooking philosophy is "Find the freshest local ingredients available, then don't f@$% with them. Have a deeper connection to your food." 



 

Martin Shears

SOUS CHEF

Martin has been cooking since he was a boy in London. He was first fascinated by the wonderful cheeses in the outdoor markets in Salisbury, which created an early love of bold flavors and silky textures.

Martin has cooked in kitchens from the USA, England, Germany, and Fiji just to name a few.

Martin's cooking philosophy is "I've never met a cheese I didn't like...." But seriously...Martin is a whiz in the kitchen and a joy to be around. 

David Lofgren



GUEST CHEF

David was born and raised in Oakland, CA, but people seem to really like him anyway.

 

He lived and breathed San Francisco cuisine for 12 years, cooking at renowned eateries such as Spoon and Hawthorne Lane.

 

Upon moving to Lake Tahoe, David expanded his resume in the kitchens of Evan's and Edgewood, two of the most awarded restaurants in Northern California. He is currently the Executive Chef at The Landing in South Lake Tahoe.

 

David is well versed in all major cuisines and has over 20 years of professional kitchen experience. His knowledge is surpassed only by his passion.

 

David loves skateboarding, heavy metal and his family.