Winter Issue 2014

coverWinter 2014

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Eat Local Guide

Looking for a place to dine out or wet your whistle? Our eat local guide will help you find the perfect meal and keep it local. The guide features restaurants, farmers, wine shops and many businesses you wouldn't expect to find just around the corner.
Eat Local Guide

Farmers' Markets

In the Reno-Tahoe region we have an abundance of seasonal farmers' markets where you can find fresh veggies, fruits, and even meats and baked goods. Check out our local farmers' market guide by clicking below!
Farmers' Market Guide

Celebrating the Local Food Culture, Season by Season



Growing protein hydroponically.

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Edible Notables

Elegance Amid The Elements

Ski, snowshoe, or trek to a cozy, rustic dinner.

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Drinkable Reno-Tahoe

Hot Toddy Time

Imbibe new twists on the age-old cocktail.

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We are pleased to announce  edible Reno-Tahoe Cooks! This annual edition offers everything for the home cook, including helpful cooking tips and tricks, enticing and healthy recipes, the hottest cooking essentials, wine and cocktail advice, and profiles on Reno-Tahoe chefs and personalities. Click the cover photo on the left to open our digital flip-book edition.

The special issue publishes in July. For details, call 775-746-3299.


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Digital Edition


Click here to open the Edible Reno-Tahoe digital edition flip book, also compatible on iPhone and iPad. Click here to open the mobile version. Click here to view our archive of past digital editions.

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Beet, Apple and Feta Curd Salad
Posted on October 01, 2014
Beet, Apple, and Feta Curd Salad (courtesy of executive chef Maria Elia from her cookbook, Smashing Plates: Greek Ingredients Redefined. It's a signature dish at Jimmy's Restaurant in South Lake Taho ..
Zucchini, Caper and Herb Linguine
Posted on October 01, 2014
Zucchini, Caper, and Herb Linguine (courtesy of executive chef Maria Elia at Jimmy's Restaurant in South Lake Tahoe. Serves 4 to 6) Maria Elia says this dish is "full of flavors and takes no time to ..
Blackened Venison Tacos
Posted on October 01, 2014
Blackened Venison Tacos (courtesy of Remi Warren. Makes 4 tacos) 1 pound venison steak 2 tablespoons olive oil ½ teaspoon crushed coriander seeds (measure before crushing) 1 clove garlic, crushe ..



edible Reno-Tahoe Magazine
316 California Ave, No. 258
Reno, NV 89509
T (775) 746 3299
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I just wanted to drop a short note to let you know how much I've loved discovering your magazine! Having been an art director for trade publications for nearly 15 years, I have a pretty critical eye for print media and yours is really great. The photography is engaging and I think you really pull the reader into every subject you cover. I found myself interested in articles I normally wouldn't be, and I think that says a lot for your design and format.
– Kippy Spilker


The winter issue is many good things to eat!
– Marnie McArthur


I am so impressed with the spring issue of edible! There are so many great resources and articles in this edition. It always kicks a** but you gals continue to ramp it up to the next level! Thank you for highlighting women in ag and working with the food co-op, too! So, after you dropped off the magazine, they were all gone in about two hours.
– Nicole Sallaberry

Valerie Marquis

I was at Nothing To It the evening you were talking about the launch of this new read. I thought, 'a fresh, forward publication for Reno. Sounds appealing.' When it arrived, I fell in love. The pages were crisp with the new food mindset, chock full of inspiration to eat and shop locally.
– Valerie Marquis


CONGRATS on your year plus in business! Edible Reno-Tahoe is such a great addition to the growing foodie scene. I love your magazine!
– Nicole Cheslock


Picked up a copy of edible Reno-Tahoe at the Brooklyn Museum Egyptian Art event at the Nevada Art Museum ... love the mag, keep up the great job!
– R. Keith Rugg


I just picked up the latest edition at Whole Foods. Wow! You have done an amazing job. I am going to hang onto this magazine and consult it frequently. I imagine my copy will be dog-eared and tattered by the time your next edition comes out. You have a real dynamic going and I hope to see the magazine for years to come. I can't wait to tell my friends and family about it.
– Yvonne Reese


Your magazine just keeps getting better and better! Loved this issue! My 12-year-old son picked it up and was fascinated by the solar cookers. He wants to build one.
– Mark Kattleman


Our company made a commitment a year ago to advertise in edible Reno-Tahoe magazine to reach our target market of home gardeners and those who appreciate knowing how to produce their own food using quality gardening ingredients. With their help, we have grown our commitment to eight other Edible communities in the Western states.
– Mike McLain, Kellogg Garden Products

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