Lily Doolin graduated from the culinary program at Johnson and Wales University in Rhode Island in 2018. She then worked in a fine-dining restaurant in Melbourne, Australia, and as a sports nutritionist for University of Alabama athletics. In 2021, she established Faded Apron, a private-chef and catering service based in Minden that mostly serves clients in South Lake Tahoe. Her goal is to create “meaningful food”—rustic cuisine made using as much local produce and meat as possible. Doolin’s cooking is sometimes inspired by life in the Sierra. For example, she loves to ski, so her menus might include apres-ski classics like fondue or charcuterie. You can learn more at www.fadedapron.co.
What’s the best thing you’ve eaten locally in the last month?
The Royce burger with fries at The Royce in Reno. It simply is the best burger in town.
Your kitchen is on fire. (Metaphorically!) What are you cooking?
Salad! It gets such a bad rap, but I find that the creativity is endless. I make it a full meal with lots of textures and flavors.
Who is/was your strongest culinary influence?
Growing up, it was Giada De Laurentiis. I loved her warm personality, style and simple yet flavorful Italian dishes. Now it is Erin French of The Lost Kitchen. She makes rustic, seasonal and beautiful food.
What is your go-to midnight snack?
A bowl of cereal with cold milk, probably Chex or corn flakes.
Which local restaurant deserves more attention, and why?
Tangerine Bistro in Truckee and Smoke Door in Kings Beach. I love that they are bringing cultural cuisine to Lake Tahoe, and they both have delicious food and a cozy, inviting atmosphere.
How does food contribute to our community?
Food has the ability to bring people together. When you share a meal with someone, you foster a connection. This “breaking of bread” allows for a deeper understanding of people, and one of my favorite parts about being a private chef is watching people’s walls come down after cooking them a meal.
What is the most unusual thing in your refrigerator right now?
Duck fat. It makes the best crispy potatoes!
Please share your favorite food memory from growing up.
It’s from our family cottage in Ontario, Canada. We always had an open door, and friends would stroll up on their bikes and join in for dinner. Whether it was freshly caught perch or buttered sweet summer corn, there was always something seasonal and delicious on the table.
What is the one kitchen tool you can’t live without?
A Microplane. I love it for fresh zest, grating garlic, or a light dusting of cheese.
If you could have dinner at any restaurant in the world tonight, where would it be and why there?
I’ve always wanted to try Rolo’s in New York City. I love a neighborhood restaurant with a woodfire grill, and Rolo’s seems like amazing food!