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Every year, during the second weekend of August, California Four Wheel Drive Association holds their annual Sierra Trek event, in the beautiful Sierra Nevada mountains northwest of Truckee, CA. The event features four days of awesome four wheeing, entertainment, rustic camping, live music, an amazing snack bar, a saloon... AND... the Sierra Trek Restaurant! As with all of reviews that I publish, I have no affiliation with the restaurant reviewed, and there is no monetary gain on my part, as I am simply a person who likes to eat, and I love to write-up, and publish my dining experiences.
Photo: It's 08:00 AM, Sunday morning, August 13, 2023, and we're lined up to enjoy breakfast at the 56th Sierra Trek, with breakfast prepared by the talented staff of Rubicon Trail Foundation. This was to be our last meal at this amazing four wheel drive event.
Photo: When you purchase meals for Sierra Trek, inside your registration package you find... literally... your meal ticket, which you wear around your neck on a lanyard. As you enter the serving area, you'll be greeted by a friendly greeter, who will punch your ticket, and hand you a paper plate, along with a packet of plastic utensils. Obviously, this meal ticket was photographed before I had enjoyed any meals. This concept is new to 2023 and it worked out well. Between meal times, if you're hungry or if you simply want to enjoy some of the best cuisine in Nevada County, head over to the Hi Landers Snack Bar, located on "Main Street" at the Sierra Trek event.
Photo: After his helping of scrambled have been placed on top of his biscuits and gravy, Steve adds melted cheese to his plate before moving to the meat station. The delicious food at Sierra Trek is served cafeteria style.
Photo: You have the choice between bacon or sausage, and I went for bacon today. Each of the selections is served from a big stainless steel covered pan, hot from the kitchen, which is located behind the serving line. The young man next to the bacon lady is serving sausage. Scroll down through this article and you'll see many photos of the well-equipped outdoor kitchen, and the amazing food preparation at this event.
Photo: Here's a look at the serving line, with hungry diners lined up and waiting to be served. You are handed a paper plate and a package of plastic utensils, and you go through the line and are served by the friendly staff. Note the sliced cantaloupe and the fruit salad for those who prefer healthy dining.
Photo: I'm a happy guy, as I have a full breakfast plate and a cup of coffee. Note the "meal ticket" around my neck, with all of the holes punched, as I never miss out on a meal at Sierra Trek Restaurant!
Photo: Tom, Robert and I are enjoying breakfast this Sunday morning. Dining is outdoors, using folding tables to create rows on long tables, and folding chairs for seating. Sierra Trek serves hundreds of diners, and all of the tables and chairs are brought to the event in a large U-Haul truck. Thanks, Steve, for taking the photo.
Photo: Sunday breakfast was bacon, biscuits and gravy, pancake, scrambled eggs and shredded cheese. Oh my! The fine staff at Rubicon Trail Foundation served a delicious breakfast! Sunday morning breakfasts at Sierra Trek are normally leftovers - I'm good with that - but not today, as this breakfast was top shelf in every way. The breakfast started out with two biscuits and lots of sausage gravy. Next stop was the scrambled eggs, which were placed on top of the biscuits and gravy. If you were interested, there was shredded cheese to top your eggs with. A pancake was added, along with your choice of bacon or sausage, and I was pleased to see the bacon was perfectly cooked, just the way I like it, and not hard and well-done, as is common with outdoor, cafeteria style dining. Fresh, sliced attaché was available, but I wasn't in the mood for fruit. A nice touch was a big bottle of Tabasco sauce for your eggs. Beverages choices were orange and apple juice, hot chocolate, milk chocolate milk, and, naturally coffee. Of course I went with coffee, but I did take a couple of the little cups of orange back to camp, to enjoy on the way home. This breakfast was well-prepared and simply delicious! The biscuits were freshly baked in the bank of vintage M59 military field ranges, the gravy was hot and delicious, the pancakes were fresh off the griddle, and the scrambled eggs were delicious. The friendly staff at Rubicon Trail Foundation know how to prepare a delicious breakfast!
Photo: It's around 3:00 PM on Saturday, August 12, 2023, and the talented grill chefs of Just 4 Fun are grilling tri tip roasts for tonight's dinner. Traditionally at Sierra Trek, Saturday night is the most lavish of all dinners, but all dinners served at Sierra Trek Restaurant are simply amazing. The chefs are using a trailer grill, which is a fixture at every Sierra Trek.
Photo: Half of the tri tip being grilled, as the pitmasters were gracious to open the pit for me to photograph. They were grilling enough tri tip to keep an Army battalion in action!
Photo: One hour before dinner, the salad bar is ready to go. It's a serve-yourself buffet, so you get to choose whatever you want. The salad and condiments are fresh and delicious, and you can go back for seconds.
Photo: These two ladies are preparing a vast array of several varieties of cake and cheesecake for dessert. I lusted for a piece of cheesecake - particularly the cherry variety - but after I finished my dinner, I was simply too full.
Photo: It's "show time," as it's 5 o'clock and time for dinner. Steve and Tom chat about today's trail run as all of us wait in the dinner line. The line for dinner was long, but it moved at a steady pace. The staff at Sierra Trek had the event well organized! After Saturday night dinner, it was "party time" as the evening started with the raffle, and... like last night, the Sacramento-area band Diva Rox plated "old school" rock music until midnight. Such an amazing evening at 56th Sierra Trek!
Photo: The line is directed toward the salad bar, where it splits into two sides to speed up the process. The first thing you do is to grab one of the little paper trays to put your salad into, and then the fun begins, as you get to choose anything that's offered. You begin by choosing between a mixture of iceberg lettuce, diced purple cabbage and shredded carrot. You can mix and match your lettuce if that's your forté.
Photo: After you've dished up your lettuce, this is your next stop, which includes kidney and garbanzo beans, diced cucumber, shredded lettuce and small tomatoes.
Photo: The end of the salad bar line is the fun part, as it included shredded cheese, croutons and packages of ranch, 1000 Island and Italian salad dressing.
Photo: After you leave the salad bar, you'll be given a paper plate, and a package of plastic dining utensils. Then, it's on the main attraction, the tri tip guy, where you'll be served some of the best grilled tri tip in the high Sierras. My host served me two slices and asked me if I wanted a third... YES!
Photo: "Darlin'" was serving the baked potatoes with a smile as fast as she could, as the young gentleman next to her was unwrapping the potatoes from the aluminum foil and splitting them open with a knife, and transferring them to "Darlin's" serving tray. The tall gentleman on the right was scooping butter onto the open potatoes, upon your request. I asked for, and I received a second scoop of butter.
Photo: This charming lady was adding scoops our sour cream to your potato for added dining pleasure. She seemed quite amused that I was taking her photo, which is no easy task when you're going through a serving line and holding a paper plate full of food. You may be wondering... how do I maneuver my salad tray, hold a sturdy paper plate full of food and take photos at the same time? Simple, as I made a request to the gal that was handing out paper plates if I could set my salad down on the table next to her and pick it up after I'd seated myself with my friends. She graciously accepted.
Photo: This gentleman was adding diced green onion to top off your potato, if you so desired. Yes sir! I LOVE diced green onion on my baked potato! If you look past the watermelon server, you can see the vast array of desserts offered as the last stop on the food line. Alas, I couldn't make room in my stomach for dessert.
Photo: At the end of the food line, the watermelon lady was handing out slices of juicy seedless watermelon. I never resist watermelon, as it's one of my favorite foods.
Photo: I'm a happy guy, as it's about 6:30 on Saturday night at 56th Sierra Trek, and I'm ready to enjoy this gala dinner. Note the yellow wrist band I'm wearing, which allows me to enjoy "adult beverages" at Summit City Saloon, located on "Main Street," in the heart of the event. CA4WDC is serious about underage drinking, as in order to enjoy the saloon, upon registration you must show ID. to prove you're over 21, and it you are, you'll receive a wrist band. After that, it's no questions asked, as long as you have enough "Sierra Trek Bucks."
Photo: At Sierra Trek, Saturday night is traditionally the most lavish when it comes to dinner, and this Saturday night was no exception, as tri-tip, along with baked potato was the main course.
Photo: From the salad bar, I went with mixed lettuce, purple cabbage and shredded carrot for my base, and I added diced cucumber, cherry tomatoes, croutons, and topped it with shredded cheese. There's a package or ranch dressing behind the salad, that I added after I took the photo. Everything was fresh, chilled and first class in every respect! The salad bar is simply an amazing addition to the fine main course, and has become a fixture on Friday and Saturday nights at The in recent years.
Photo: The main event of tonight's dinner was three slices of grilled tri tip steak, along with a baked potato. The normal serving of trip tip is two generous slices, but I was offered a third slice and I eagerly accepted the offer. The fresh slice of watermelon rounded out the main course and gave my delicious dinner a sweet touch. The three slabs of trip tip were grilled perfectly on the large trailer grill, located in back of the serving line, by the talented chefs of the Just 4 Fun four wheel drive club. Each slab of trip tip was juicy, fork-tender, and simply melted in your mouth. The two chefs who grilled the meat tonight have talent! The baked potatoes were special, as they were baked in the bank of WW2-era M59 Field Ovens, located out back, near the trailer grill and kitchen. Each potato was perfectly baked which was a good thing... but... how hard is it to correctly bake a poato? The young man that split the potato on the serving line did a fine job, and the butter, sour cream, along with the chopped green onion made for an excellent baked potato. The slice of fresh, juicy watermelon added a sweet taste this amazing dinner. After enjoying the salad, trip tip, potato and the watermelon slice, I was simply too full to enjoy a slice of cheesecake, which I'd been lusting forever since I saw the staff place it on the table. Tonight's Saturday night dinner at Meadow Lake was a dinner to remember! Oh... between the amazing food you enjoy at Sierra Trek Restaurant... if you're thirsty, you can always head over to "Main Street" and enjoy a beer or your favorite adult beverage at Summit City Saloon, where the friendly staff will treat you like royalty. I enjoyed a great week mostly hangling around Sierra Trek Base Camp, and amusing myself, as I'm easily entertained and I keep a low provile. Click on the hyperlink to check out my camp, Sierra Trek base camp, the great "old school rock" band Diva Rock, and other camp activities.
Photo: Good morning! It's a little past 07:00 in the morning on Saturday, August12, 2023 and it's time to enjoy breakfast before we hit the trail. Today's breakfast was from the friendly and talented staff of Railtown Off Road, ad dedicated four wheel drive club located in the central valley town of Tracy, in the heart of California. It's interesting to note that unlike previous Sierra Trek events, this was only one of two meals where the menu was posted on the white board at the beginning of the serving line. It was pleasant to be greeted with a cherry "good morining." It's interesting to note that unlike previous events, this was the only one of two meals that were presented on the white board at the beginning of the serving line. It was nice to be greeted with a cheery "good morning."
Photo: We arrived at the restaurant around 06:30 in the morning to find absolutely no line at all. Most likely it was because Saturday is the busiest day on the trail, and many diners skipped breakfast and were treated to coffee and donuts at the trailhead before beginning their run.
Photo: Steve gets his meal ticket "punched" before he picks up his plate and utensils.
Photo: The crew of Railtown Off Road have devised a simple, but ingenious way to heat the gravy. Gravy comes in #10 size cans - which are really BIG - and the staff peels off the labels, immerses the cans into a big industrial size pot of boiling water, and after a few minutes, the gravy is hot in the can. They simply lift the cans out of the water, using the basket, bring it over to the serving counter, open the can, and then they're in business. If you're interested in kitchens set up on an industrial scale, the kitchen at Sierra Trek Restaurant is simply fascinating.
Photo: Sierra Trek Restaurant features a bank of M59 military field ranges, and Railtown Off Road, along with other clubs, put the ranges to good use to bake biscuits, potatoes and just about everything else. These stoves are of WW2 vintage and were originally fired by gasoline, but the Sierra Trek staff has converted the to propane, which is much safer.
Photo: The first stop in the chow line was the biscuit lady who placed two freshly baked biscuits on my plate.
Photo: She opens up the stainless steel tray to show the freshly-baked biscuits inside. Delicious! Next to me, my friend Steve holds out his plate, as he gets his biscuits covered with gravy.
Photo: My biscuits are getting labeled with gravy! When I asked for seconds of gravy, the friendly lady was happy to give me seconds. Man... how much do I love gravy! The tall gentleman next to her was handing out sausage.
Photo: Next stop was the egg server, who scooped a generous portion of scrambled eggs on my plate to make my breakfast complete.
Photo: A friendly 4-wheeler saw that I was taking photos and offered to take a photo of all of us. Left to right, Tom, Robert, Steve and yours truly. We're ready to enjoy breakfast before we hit the trail today.
Photo: Saturday breakfast of three sausage, two biscuits, sausage gravy, along with scrambled eggs. I enhanced my scrambled eggs with a couple dashes of Tabasco sauce, which is a great way to begin a Saturday morning before you hit the trail The three sausage links were grilled to perfection on the griddle, behind the serving line, and were solidly good, juicy and... well... exactly what you'd expect from quality sausage. The eggs could be described as "military style," as they reminded me of the thousands of scrambled eggs I ate during the time I served in the U.S. Navy. No worries, just in the Navy, a dash or two of Tabasco sauce worked wonders! The star of the breakfast were the two biscuits, covered in sausage gravy. The biscuits were fresh, made from scratch and baked in the WW2-era Army ovens located near the griddle and preparation trailer. They were baked perfectly to a rich, light golden brown on the outside and chewy and delicious on the inside. The sausage gravy came from a can, but it was hot, and when it topped the biscuits, it was simply flavorful and delicious! This meal was on the simple side, as Saturday is THE big day to run the trails, but it was well prepared by the talented and friendly staff, delicious, and kept us happy all day, as we ran the "Outer Limits Trail."
Photo: It's Friday evening, August 11, 2023, and tonight, the Sierra Treasure Hunters four wheel drive club, a local Sacramento group, are preparing dinner. Here's the menu, which looks amazing.
Photo: An hour or so before the 5:00 PM start of dinner, the talented grill chefs are hard at work, preparing some of the best chicken and ribs in the high Sierra Nevada mountains. They used the propane-fired grill, mounted on a trailer, as they prepared enough chicken and ribs to feed a military battalion.
Photo: Chicken breasts are ready to be taken off the grill, while other pieces are cooking on the other side. The grill chefs used a continual process of cooking chicken, and alternated chicken with ribs, and began delivering the product to the serving line in large aluminum pans, and the meat was placed in the stainless steel warming pans. It reminded me of the process of preparing the great food that I enjoyed during my days in the Navy.
Photo: Pork ribs, cooking on the grill, with lots of smoke. Shortly before the ribs were finished, the chefs added barbecue sauce and allowed it to caramelize, but not burn, to add great flavor to the ribs.
Photo: The talented grill staff show their "stuff" for my camera! These guys were not only talented but were very friendly and they know their way around a grill in the mountains.
Photo: After the ribs were grilled, each rack was brought to a table and stacked, ready to be cut, and placed in a stainless serving tray to deliver to the serving line.
Photo: The racks of grilled ribs were brought to this gentleman, who cut them into slabs of three bones and placed them in a serving tray, ready to deliver to the restaurant line.
Photo: Dinner opened at 5:00 PM, and I arrived around 06:00 in the evening to a long line, but the line moved at a reasonable pace, especially considering the logistics at Meadow Lake the staff faced.
Photo: As with all meals at Sierra Trek, you're fed "cafeteria style," where you hold out your plate and you're given your portion of what's on the menu. It's like a Navy chow line... no worries on my part as I'm Navy and I loved the food that I enjoyed as I was serving Our Country!
Photo: After getting my "meal ticket" punched, I was greeted by this friendly lady, who gave me a heavy duty paper plate, a salad tray, and a package of plastic utensils.
Photo: The fist stop was the salad bar, and the fist stop at the salad bar was lettuce, where you could choose iceberg lettuce, mixed with purple cabbage and diced carrot, or take the high road, and go with fancy lettuce. I chose the mixed iceberg lettuce. You can mix and match anything at the salad bar if that works for you.
Photo: After you select your favorite lettuce, you proceed to the "enhancement station" which offers red kidney beans, garbanzo beans, tomatoes, diced cucumber and shredded carrot. Then, it's on to shredded cheese, croutons and your choice of salad dressing. Such a great salad bar at the 56th Sierra Trek!
Photo: After you fill your tray with your favorite salad, you'll work your way over to the serving line, with the first stop to be grilled chicken.
Photo: I received two pieces of chicken with a smile, and the second chicken server is ready to give me a third piece. No wonder I didn't have room for dessert!
Photo: The second chicken server in the line offered me an optional third piece, which I gladly accepted. This gentleman also asked me if I wanted coleslaw - duh - which, like the third piece of chicken, I eagerly accepted.
Photo: After the chicken, this lovely lady placed a 3-bone slab of ribs on my plate with a smile.
Photo: Last in line, before the dessert, it was time to get a large spoonful of baked beans, which rounded out the meal and made for an excellent side dish.
Photo: At the end of the line, the cake table tempted me, but I though I'd pass until I finished my dinner, and if I was up to it, return to grab a piece. It didn't happen, as after I chowed-down on my meal, I didn't have any room for cake.
Photo: Dining at Sierra Trek is in the great outdoors, at the beautiful 7300-foot elevation at Meadow Lake, northwest of Truckee, CA. Dining furniture is folding tables, pushed together in long, parallel rows and folding chairs. All of the dining room furniture arrived in the big U-Haul truck to the left of the photo and was put together by volunteers. Each row of tables enjoyed a plastic table cloth, which was changed before every meal.
Photo: I'm a happy guy, as I'm ready to enjoy a delicious Friday night dinner at the 56th Sierra Trek event, hosted by CA4WDC.
Photo: Such an amazing dinner of grilled ribs, chicken, coleslaw and a delicious helping of fresh veggies, topped with cheese, from the salad bar. The menu advertised a dinner roll, but there none to be found, and it seemed to be substituted with coleslaw, which wasn't on the menu. No worries on my part, as I prefer coleslaw over a dinner roll any day, especially at Sierra Trek! Sierra Treasure Hunters will feed you well, and you won't go hungry when they're running the restaurant. The showcase of the meal was the grilled chicken and pork, with the meat seasoned, marinated, with barbecue sauce - I think Sweet Baby Ray's - added at the end to add tangy flavor, but only allowed to caramelize and not burn. That's talent! Both the ribs were simply delicious, as they were tender, juicy and perfectly grilled. The plate included lots of meat... two large boneless chicken breast and three bones of ribs! The salad came from the salad bar, and you got to choose what you wanted for your salad. In my case, I chose the mixed lettuce, purple cabbage and shredded carrot, diced cucumber, croutons and shredded cheese. My choice of dressing tonight was Ranch, but you could choose between 1000 Island or Italian as well. The salad was simply amazing, as it was chilled, fresh and made for a welcome addition to this delicious dinner. Both the baked beans and the coleslaw were delicious, and made for great sides, but I suspect they came from a can, delivered by the Sysco truck on Wednesday. I love it all and I simply loved the coleslaw and the beans! Sierra Treasure Hunters know how to operate Sierra Trek Restaurant, as they've been doing it for a number of years, and the meal I enjoyed on this Friday evening was simply delicious, as the meat was perfectly grilled, the salad was fresh and crisp, and the beans and coleslaw were just right. My only regret was that I was to full to enjoy a piece of cake for dessert!
Photo: My amazing dinner of fresh salad, coleslaw, baked beans, along with grilled chicken and ribs. The beans are hidden under the slab of ribs, but I can assure you they were on the plate and made for a delicious side dish. This Friday evening dinner was simply delicious!
Photo: Friday morning breakfast at Sierra Trek began at 06:00 on the dot, as the trail runs begin around seven, so hungry 4-wheelers need breakfast before heading out on the trail. Today's breakfast was an "individual" effort, as it was teamwork between individuals, rather than a club. We actually hit breakfast around 06:30 this morning, as we were running the "Outer Limits" run, which is actually the Bear Valley Loop trail in the Tahoe National Forest.
Photo: Pancake batter is made on site, by one of the talented kitchen staff.
Photo: Pancakes are cooked on the griddle, which is on a large trailer, and a central part to Sierra Trek Restaurant's kitchen. When the pancakes are ready, they're delivered to the serving, ready for diners to enjoy.
Photo: Ham is cooked on the griddle, just like the pancakes.
Photo: After my meal ticket was "punched," the first stop in the serving line on this Friday morning was a couple scoops of scrambled eggs.
Photo: After the eggs, it was time for a slice of ham. This fine gentleman asked me if I wanted a second slice, and I enthusiastically replied with a firm YES!
Photo: You can't enjoy a breakfast of ham, scrambled eggs all by themselves, so I was rewarded with a pancake at the next stop in the chow line. At Sierra Trek, meals are served cafeteria style, which is very similar to a Navy "chow line" when you're out at sea.
Photo: Next in line was the gal who put butter on to my warm pancake. I'm not a fan of syrup, so I asked for an extra scoop of butter and I was truly rewarded with it.
Photo: A view of the Friday morning serving line, which was surprisingly light at this hour.
Photo: I'm a happy guy as I display my amazing breakfast of ham, eggs, pancake and sliced watermelon. My breakfast today wasn't pressing, as I wasn't planning on any runs until the next day, and I simply planned to bum around base camp all day. Sierra Trek 56 set up an amazing camp, with a "Main Street" along with all of the attractions, especially the Summit City Saloon, and the Hi Landers Snack Bar. Click on the links to check it all out.
Photo: Friday morning breakfast of grilled ham, scrambled eggs, pancake and watermelon slices. Such a great way to begin a Friday morning at the 56th Sierra Trek! I was both dazzled and amazed to see the pancake batter was made from scratch, on-site, so I knew the pancakes would be both fresh and delicious. I wasn't disappointed, as the large pancake was light, fluffy, grilled perfectly and simply delicious. I loved the large serving of butter; I asked for seconds on the butter - I do not "do" syrup - and she cheerfully obliged. I rarely eat pancakes, but I made an exception on this early Friday morning at Sierra Trek. I enjoyed two slices of ham, which were perfectly grilled on the trailer in back of the serving line. What more can I say about the ham? It was perfectly grilled, juicy, tender and delicious, and made for the perfect main entrée for this amazing breakfast. The scrambled eggs were... scrambled eggs, but with a little help from a handy bottle of Tabasco sauce, they complimented the breakfast perfectly. Leftover watermelon slices from last night added a sweet touch, and a bit of fiber to this great breakfast.
Photo: It's a little past 06:00 in the evening, Thursday, August 10, 2023, and the dinner line has formed for the first amazing dinner at Sierra Trek, hosted by the Sacramento-area four wheel drive club, Grim Creepers.
Photo: Sierra Trek Restaurant is staffed by volunteers, and all share the great kitchen, and the array of giant cooking pots and the bank of WW2-era M59 field kitchen ovens. The restaurant produces enough food to feed a military battalion or maybe even a brigade!
Photo: Robert gets his "meal ticket" punched by the friendly hostess. When you register for the Sierra Trek event, and you opt for meals - I recommend you do if you plan to attend the event - you'll receive a small card, which you wear around your neck, and each meal will be punched to show that you received your menu. The "meal ticket" was new to this year's event and it worked flawlessly.
Photo: After I got my meal ticket "punched," I was greeted by friendly members of the Grim Creepers team, who were preparing tonight's delicious dinner.
Photo: Tonight's serving line, showcasing the friendly staff and the great food. The staff, and everybody are enjoying themselves, as Thursday night dinner at Sierra Trek is a great occasion! Any way you look at it, it's fine dining at the 7300-foot level in the Sierra Nevada mountains.
Photo: The first stop in tonight's line was pulled pork - hot and juicy - and this friendly lady served me with a smile.
Photo: Macaroni and cheese - yes sir! - was next, as this gentleman is ready to serve me with a smile.
Photo: Last in line, but not least, were the coleslaw guru and the watermelon hostess. Like all the staff of the Grim Creepers, these folks were super friendly and treated me like royalty.
Photo: Last in tonight's food line, but not the least... Mr. "Dill Pickle" shows his trademark with pride to my digital camera. The half dill pickle was the reward at the end of the meal, which I think was better than any sweet desert. At the end of the meal there were ample pickles leftover, so I after asking, I was treated to seconds, and as it turned out... fifths. I LOVE dill pickles!
Photo: I'm a happy guy, as I've received my dill pickle half and I'm ready to enjoy a fantastic dinner at the first official evening of 56th Sierra Trek!
Photo: Thursday night dinner was pulled pork, macaroni and cheese, coleslaw, a dill pickle half, and a slice of watermelon for desert. Actually the dinner was a pulled pork sandwich, but in my haste to take photos, I set the bun aside, as I only have two hands, and photos always come before eating. The friendly folks at Grim Creepers certainly know how to cook pulled pork, as it was simply delicious! The pulled pork was the highlight of this Thursday night dinner, and it worked perfectly with the sides. The pulled pork was seasoned, cooked perfectly tender, complete with a thick, delicious broth, and pulled... yep... sliced into small pieces which made the for the perfect sandwich, or if you wanted to forget the bun, the perfect main dish. The macaroni and cheese, along with the coleslaw, I suspect were out of the Sysco can, but they were simply delicious and made for great sides to this delicious meal. The macaroni and cheese were hot, cheesy and delicious, and the coleslaw was tangy, chilled and served to order. What more could you want for? Just before the end of the line, you were treated to a half slice of dill pickle, by the friendliest dill pickle guy on the planet. Wow! What a way to accent a perfect dinner of a pulled pork sandwich, with all the condiments! The watermelon was seedless - yeah! - and cut to a great size for eating with your hands, and added a truly sweet touch to this delicious dinner.
Photo: My meal is now complete after I went back to the serving line to grab a bun, to make my Thursday evening dinner complete, with a pulled pork sandwich. I piled some coleslaw on to the bun, added half the pulled pork and I was truly in business to enjoy an delicious sandwich at Sierra Trek. Every meal served at the Sierra Trek Restaurant was simply delicious, the staff were helpful and friendly, the price was right, and you didn't have to prepare your meal, or clean up, so that left you more time to enjoy four wheeling, camping and lots of time to enjoy the whole event. When you're attending the largest four wheel drive event of the year in Northern California, Sierra Trek Restaurant is a must-do for anybody who enjoys delicious foot and fine dining at CA4WDC's annual Sierra Trek! Sierra Trek Restaurant Copyright(c) 2023 eRench Productions. All rights reserved. We've been on the web since December 22, 2002.
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