Written by Christina Nellemann
Photos courtesy of Ciara Ressel, Nevada Department of Agriculture

The cover of the Winter 2018 issue of edible Reno-Tahoe magazine features a sizzling steak synonymous with Nevada’s legacy ranchers and members of the Centennial Ranch and Farm award. Three more 100-year-old ranches were added to the award list during the Nevada Cattlemen’s Association’s Annual Convention Awards Banquet on November 16, 2018.

Miller Ranch

The Miller family of Miller Ranch in Paradise Valley

Miller Ranch is located in Paradise Valley and has been an operating ranch since 1914. The original owner, Gerhard Miller Sr., and his wife, Maria Gesina Miller, ran the 450-acre ranch where they raised cattle with their son, George, and his wife, Elizabeth. Gerhard’s grandson, Paul, later irrigated the ranch to produce alfalfa and grain. Paul’s son, Stacy Dean Miller, now owns and operates the ranch and grain farm.

Moura Ranch

The Moura Ranch milking barn in Lovelock

Located in the Upper Valley of Lovelock, Moura Ranch was founded in 1916. The original 80 acres were purchased by Manuel and Maria Moreira, and a portion of the land was dedicated to Fairview School, which their daughter, Virginia, attended. Virginia and her husband, Manuel Moura, purchased additional land to expand their livestock business. Virginia and Manuel’s son, Thomas, and his wife, Darlene, took over the ranch and have passed it down to their three children. Thomas and Darlene’s eldest son, Anthony, and his wife, Lisa, handle the daily care of Moura Ranch along with their children, Daralyn and Devin, raising calves and farming alfalfa and grains.

Pursel Farms

The Pursel family of Pursel Farms in Yerington

Pursel Farms has existed in Yerington since 1918. Henry Melvin Pursel purchased the original 160 acres and grew potatoes, alfalfa, and cattle. A milking barn, chickens, and a root cellar were added later, and the milking barn can still be seen today. Henry and his wife Rosa’s children, Ralph, Shirley, and Henry Ivy, inherited the farm after Henry’s death. In 1957, Ralph’s son, Melvin, and his wife, Phyllis, purchased the farm from his parents. Melvin’s son and Henry’s great-grandson, Darrell, and his wife, Suzanne, continue to farm alfalfa and raise cattle on the original site.

Hay bales at Pursel Farms

The Nevada Centennial Awards Programrecognizes agricultural families who have owned and operated the same land for 100 years or more. The program started in 2004 and there are currently 52 families on the list. The awards program is sponsored by the Nevada Agriculture Plate funds, Nevada Farm Bureau Federation, Nevada Agricultural Foundation, Nevada Department of Agriculture, Cattlemen’s Association and USDA Natural Resources Conservation Service.

To qualify as a centennial award recipient, an applicant’s ranch or farm must have belonged to his or her family for at least 100 years and must be a working ranch or farm with a minimum of 160 acres, or, if it is less than 160 acres, it must have gross yearly sales of at least $1,000.

Visit the Department of Agriculture website for a list of past award recipients.

Story & Photos By Asa Gilmore

Dish Cafe

The Reuben sandwich is the best sandwich in the world, and never in a million years have I been accused of hyperbole. It is basic in design and complex in execution. At the core, things are simple. Rye bread. Corned beef. Swiss cheese. Dressing. Kraut. But each of those ingredients has subtleties apparent only to the true devotee. Corned beef? Pastrami?* Thick sliced? Thin sliced? Dark rye? Light rye? Marbled rye? Dressing? What type of sauerkraut? Red cabbage? Green cabbage? Spices?

Making the perfect Reuben is akin to conducting an orchestra. The details of each ingredient become increasingly noticeable as the composition builds to a crescendo and ends up hot to the touch, and the lingering notes of the finale echo the taste of glory.

Have I mentioned that I like Reuben sandwiches?

The Reuben has varying legends of origin, but we can agree that the tradition began in the early 1900s and that the recipe has stayed the same since. I will note that in this arena, I am a hardcore traditionalist, and my one concession to the changing of times is permitting pastrami to be considered as an ingredient.

Going beyond the basic qualifications, I divide true Reubens into three categories: delis, bars, and casino coffee shops. I have grown to appreciate each one at different times in my life and at different times of the day and night!

The deli Reuben, on which this article focuses, is characterized by a fresh flavor — lightly grilled bread, fresh kraut, a custom dressing, and a certain light finesse of presentation. The bar Reuben is a bit more reliant on the grill for flavor, a bit less reliant on the fresh dressing and kraut, but still a gourmet contender. The casino is the realm of such beautiful theatrics as the Manhattan Deli’s giant Reuben and the Peppermill’s triple decker Reuben.

For the purposes of this article, I will consider my favorite deli Reubens in the Reno area. Among these are three clear contenders: Dish Café & Catering, Michael’s Deli, and Yosh’s Unique Deli.

Let’s start with Dish.

Dish Cafe

Long ago, when I first was falling in love with the Reuben, Dish’s was one of the first deli Reubens that really impressed me. A decade later, I still think it’s among the best in town. On the menu, it’s called Megan’s Reuben, and I have always wondered who Megan was. Co-owner Joe Horn filled me in on the history.

“Megan was one of our first chefs when we started the business 15 years ago. We knew we wanted a Reuben, but our whole thing was never do what everyone else does, you know? So let’s not do a thousand island dressing, let’s do something different. She always had a lot of Asian influence in her cooking, and she used Sambal Oelek in her sauce, and that’s what changes it up a little bit.”

Mystery solved. I had always wondered what made Dish’s Russian dressing unique, and the subtle addition of garlic chili pepper paste provides that kick that keeps me coming back for more.

Megan’s Reuben at Dish Café & Catering

It’s truly a beautiful sandwich. The presentation is unequaled, with a gourmet green salad as a side providing a fresh balance to the main dish. And the sandwich itself is unique among Reubens, as most are grilled. Dish features only a small kitchen and does not have a griddle. Instead, cooks assemble the sandwiches open faced, and after some time in the oven, transfer them to a panini press. The result is something that can compete with any grilled sandwich, with a light bread flavor, crisp exterior, and a perfect melding of the interior ingredients.

Next, let’s visit Michael’s Deli.

The Michael’s Deli Reuben

It’s on South Virginia Street and is a bustling place with a friendly atmosphere and sports memorabilia lining the walls. Like Dish, it’s been in business for 15 years and is family owned. Michael’s Reuben is classic in every way: marbled rye, dressing made in house, fresh kraut, and a liberal helping of meat. The presentation is simple but satisfying — a gorgeous sandwich that fills the plate. You’ll also have the choice between corned beef and pastrami, so you can choose the traditional way (corned beef) or with the extra smoked flavor of pastrami.

And, finally, there’s Yosh’s Unique Deli.

Though its current location on Foothill Road in South Reno feels newer, this family business has been around for a long time. Josh Codding, the current owner, told me how his grandfather, Joe Castillo, started the original deli 20 years ago. Codding has been involved for six years and has built it into what it is today. Yosh’s has a wide range of menu options and is known for its smoked-in-house tri-tip and pork — and, of course, its Reuben. It’s perfectly grilled with a thick layer of pastrami chunks on marble rye with Yosh’s own dressing. Yosh’s gives you the option to order half a sandwich, but I personally could never be satisfied with half of such a good thing.

The Yosh's Unique Deli Reuben

If you’ve never had a Reuben before, any of the above delis is a great choice for that life-changing experience. For my fellow Reuben fanatics, if you haven’t tried all three of these, I would strongly advise that you do. I find it interesting that all of these classic delis have been in operation for 15 or more years. Reno’s current reputation as a food destination is well deserved, and these businesses are a big part of what began that trend.

The Reuben is the best sandwich in the world. Try any of those mentioned in this article and you’ll agree.

*For my fellow Reuben fanatics: Yes, I realize that a Reuben with pastrami is technically a Rachel. However, for the purposes, of this article I will refer to the sandwich as a Reuben for those uninitiated to our cult.

Asa Gilmore is a photographer and connoisseur of sandwiches. He is a Nevada native and prefers his steak rare and his beer cold. He dislikes biographies of himself, but approves this message.

Autumn is the best time of year – pumpkin picking, cozy sweaters, hot apple cider, pie baking and pumpkin flavored everything! There are plenty of fun fall events in Northern Nevada that are great for you and your family.

Renner Farm Corn Maze and Pumpkin Patch - Smith, NV

This family farm has a corn maze and pumpkin patch every fall season that you and your kids can visit. They have fresh, homegrown produce for sale, a pumpkin patch, a corn maze, hayrides and a bounce house. Their corn maze is open from September 22 – November 4.

Lazy P Farm’s Fall Farm Festival – Winnemucca, NV

This family operation works to share their love of farming and agriculture with the Northern Nevada community. Their Fall Farm Festival is all about teaching children while they have fun. Children can put their knowledge into action while playing with live farm animals, exploring through the corn maze, and learning about growing corn and pumpkins.

Make sure to check out their website for all their fall events!

Andelin Family Farm Pumpkin Patch and Corn Maze – Sparks, NV

Andelin is all about family. There are plenty of events to take advantage of during the fall season. On top of their pumpkin patch where you can pick your own pumpkin, and their corn maze you can meander through, you can also participate in their zombie paintball, scarecrow paintball, corn creepers haunted attraction and more!

Their website explains all of their events and the dates you can go to enjoy.

Corley Ranch Pumpkin Patch – Gardnerville, NV

If you’re looking for the cutest ranch in Gardnerville, Corley Ranch is your spot. They are a real working ranch raising cattle, farming, hay and pumpkins. You and your family can enjoy the hay slide, kiddie land straw maze, farm animals, miniature golf, pig races, hay wagon rides and the corn maze. They also have a giant sling shot and train rides.

Lattin Farms Fall Festival – Fallon, NV

This amazing farm in Fallon, NV transforms into a fall wonderland. This year you can take advantage of the corn maze, the pumpkin patch, Kid’s Korner, the Scarecrow Factory, Crafters Marketing and the Pumpkin Tower. You won’t want to miss out on these events through the month on October!

No tricks here: Halloween recipes easy to create and share.

Written by Tamara Berg

Halloween is in the air. Leaves are piling up on the ground, pumpkins are everywhere, and maybe you’re still searching for the perfect costume. If you need that costume for a party, you probably need to bring a treat with you. As my invites piled up, I wondered what kind of appetizer I could bring that’s easy yet shockingly good. If you’re like me and your costume requires plenty of makeup or assembly, you probably want to spend minimal time working in the kitchen. So I sat down with food stylist Patty Mastracco from Idofood.com as she picked out some of her simplest recipes for a sweet and savory Halloween.

Mastracco says Halloween is all about having fun in the kitchen. She has two items that are staples in her fridge for the holiday.

“I like to use chocolate and cheese. These items are easy to work with, and it’s all about keeping things simple, savory, and sweet,” Mastracco says.

All recipes courtesy of Patty Mastracco, recipe developer in Granite Bay.

Ranch Cheddar Pumpkin Sandwiches

(Serves 8 to 12)

1 package Alouette ranch cheddar spreadable cheese
12 slices thick-cut French bread
12 small pieces celery
1 chopped red bell pepper, or 3 to 4 mini peppers
1 can black olives

Spread cheese onto bread slices. Using edge of a knife, make curved lines from top to bottom to make pumpkin ridges. Place celery at the top to make stem. Cut red pepper into small, curved pieces, and place on pumpkin to make mouth. Cut olives into triangles or slices to make eyes and nose. Serve immediately.

Chocolate Spiders

(Serves 6 to 8)

1 bag large pretzel twists
8 chocolate-covered marshmallow cookies

1 package candy eyes

1 bar baking chocolate, melted

Break pretzels into 1½-inch curved pieces, using 4 for each spider. Carefully press into lower part of each cookie. Dab the back of candy eyes with a tiny bit of melted chocolate using a toothpick and press onto spider. Store in refrigerator or serve immediately.

Cheesy Monsters

(Serves 8 to 12)

8 ounces cream cheese
1 cup cheddar cheese, shredded
¼ cup green onions,chopped
¼ real bacon bits
24 small pretzel sticks
24 large candy eyes

Stir together equal amounts of cream cheese and cheddar cheese, then stir in a little green onion and bacon bits. Shape into 1½-inch balls and roll each in more shredded cheddar cheese. Place small amount of cream cheese on one end of pretzel sticks and use to glue on candy eyes. Press into cheese monsters.Serve chilled.

Note: Monsters may be prepared 1 day ahead, but add pretzel eyes at the last minute as they’ll become soggy if stored overnight.

You can find more recipes created by Mastracco at her website, Idofood.com. Mastracco is available for catering, recipe creation, and cooking segments.

You may recognize Tamara Berg’s name if you’re a local news viewer. Berg is the weekday morning meteorologist at KCRA 3. When she’s not tracking storms, Berg enjoys eating some of the best foods from around the region. She’s been writing restaurant reports around Northern California for more than five years. Berg loves being outdoors with her husband and attending food events across

Raise A Glass To 150 Years Of Martinelli’s Ciders & Juices

Sponsored By: Visit Santa Cruz

(Photo by Garrick Ramirez)

Beloved sparkling cider and apple juice producer S. Martinelli & Company is celebrating its 150th anniversary in 2018, and we’re bubbling over with excitement! Founded in Watsonville in 1868 — the same year Ulysses S. Grant was elected president — the effervescent company is still family owned, locally based, and making juice the way it always has: fresh and 100 percent natural. We’ve got the inside scoop below, and trust us, it gets juicy!

(Photo by Garrick Ramirez)

It’s likely you were introduced to Martinelli’s via the iconic, coveted, apple-shaped glass bottle you begged your mom to buy on trips to the market. Then at Thanksgiving, you felt so cool filling your child’s cup with sparkling cider from a Champagne-style bottle … pinky up! You weren’t alone. It’s believed that Dean Martin would swig Martinelli’s — not martinis — onstage, and Martinelli’s cider doubled as Champagne in Hollywood movies during Prohibition.

(Photo courtesy of S. Martinelli's & Co.)

But before the Rat Pack and the 18th amendment, there were the Swiss-born brothers, Stephano and Luigi Martinelli, who immigrated to the U.S. during the Gold Rush years and started farming apples in present-day Watsonville, just south of Santa Cruz, Calif. They introduced a fermented, or “hard,” cider in 1868, and by 1885, they were churning out 15,000 gallons a year (fast forward to 2017, Martinelli’s produced that much in less than two hours). The brothers began racking up gold medals for their cider at state fairs, which explains the medals you see on the labels today. In anticipation of Prohibition, Martinelli’s bottled its first unfermented — alcohol-free — apple juice in 1917. In 1933, the brand introduced its famous apple-shaped glass bottle with the slogan “Drink Your Apple a Day,” and the rest is history.

(Photo by Garrick Ramirez)

Turns out, Martinelli’s was way ahead of its time, doing the local-artisan, farm-to-bottle thing. To this day, Martinelli’s produces fresh juices without any preservatives or sweeteners. Go ahead, pick up a bottle and count the ingredients: It’s just juice. No mystery ingredients or unpronounceable words. It’s why mom let you drink your apple a day.

(Photo courtesy of S. Martinelli's & Co.)

During the early 20th century, that juice was hauled around in a classy 1932 Ford Model B truck with a giant cider bottle attached. In celebration of its 150th anniversary, Martinelli’s completely restored the truck for public appearances at local events throughout Northern California.

“This truck dates back to my grandfather’s era and was originally used for hauling apples and delivering juice to customers,” says John Martinelli, CEO and fourth-generation family member. “Using old photos as our guide, we restored the truck to look like it did 86 years ago.”

(Photo by Garrick Ramirez)

Martinelli’s also slapped a special edition label on its sparkling cider, which you can nab at the memorabilia-filled Martinelli Company Store in Watsonville. Grab a stool at the wooden bar, where you’ll be treated to complimentary samples and introduced to the company’s many other tantalizing flavors, including sparkling juice blends of mango, marionberry, and pomegranate.

(Photo by Garrick Ramirez)

Fun fact: It takes two apples to make one 10-ounce bottle of apple juice, but Martinelli’s juice actually is a blend of freshly pressed, locally grown apples, including Newtown Pippin, Gala, Fuji, Granny Smith, Jonagold, Mutsu, and Honeycrisp. After being pasteurized, the juice is allowed to cool in the bottle to retain its naturally fresh flavor.

(Photo courtesy of S. Martinelli's & Co.)

And because we know you’re dying to ask, what about the hard stuff? To commemorate its 150th year, Martinelli’s launched a brand-new hard cider that, like its prized juice, is made from fresh apples. For now, you can find it exclusively at Northern California Costco stores. So who’s ready to start drinking more apples?

Giveaway Alert: Two lucky winners will receive one weekend pass each to Wellness Weekend, November 9-11, 2018. Sweepstakes to be held October 13-27, 2018.

WRITTEN BY ANNORA MCGARRY

PHOTOS COURTESY OF GRANLIBAKKEN LAKE TAHOE

It’s easy to get into a rut as we approach the winter season. Less sunlight, cooler temperatures, and a busy holiday season around the corner make it easy to relax your well-being goals. It may happen slowly — now you’re only going to the gym once per week, rather than the three times per week that you were maintaining earlier in the summer. You might be eating more, snacking in front of the TV long after the sun has gone down … but wait, it’s only 8 p.m.!

Don’t let this season get you down — use it as a time before the rush of the holidays to reset your wellness goals and connect with like-minded people. The seventh annual Lake Tahoe Wellness Weekend features three days of mindfulness in the Sierra Nevada, Nov. 9-11. Immerse yourself in an educational seminar, or grow in your practice with a movement workshop. Wellness Weekend features two tracks of classes, movement and lecture-based, creating a unique fusion that is designed to rejuvenate your mind, body, and spirit.

It has become incredibly important to focus on the foods that you eat and to make sure that you are only putting good things into your body. Every year the United States Department of Agriculture releases a list of 12 fruits and vegetables, which have tested positive for numerous pesticides and herbicides. In this article, we will be taking a look at the dirty dozen and the fifteen cleanest foods that you should be eating. If your health is a priority for you, you should click here for more about the latest health news and trends.

WRITTEN BY SUZIE DUNDAS

While tourists and locals alike have been hiking, mountain biking, and hopefully getting one or two beach days in, the professionals who keep Tahoe’s food scene lively have been hard at work. This summer, we saw a variety of restaurant openings, including some rather creative grassroots options run by longtime Tahoe locals.

In Truckee, it's been an active summer for restaurant openings and expansions, and several new offerings away from the main downtown area are drawing attention, including Drink Coffee, Do Stuff and Truckee Brewing Co. on Pioneer Trail. DCDS is the new endeavor from retired pro snowboarder Nick Visconti, who developed a love for coffee while sampling Swiss cappuccinos, espressos, artisan coffees, and more on a ski trip to the Alps. He spent five years on roasting apprenticeships with various Pacific Northwest coffee roasters, determined to roast his own coffee in his hometown. Now, DCDS brews seven various light and dark offerings, as well as a decaf, and is open for visits every day from 9 a.m. – 5 p.m., Monday through Friday.

Nick Visconti, owner of Drink Coffee, Do Stuff. Courtesy photo

STORY AND PHOTOS BY SUZIE DUNDAS 

Edible Reno-Tahoe readers know there’s no shortage of wine-centric destinations in Northern California. Napa, Sonoma, and the burgeoning wine areas of Placerville and Apple Hill are popular destinations for Reno and Tahoe oenophiles, but there’s an even closer, albeit occasional, destination for trying the latest rosé that’s all the rage or Beaujolais du jour: Squaw Valley.

WRITTEN BY CHRISTINA NELLEMANN 

PHOTOS BY JOLENE COOK 

You may love the local food movement, but not everyone has the time to visit or tour their favorite farms and ranches. During the month of September, many locally grown foods are coming to several Reno restaurants as well as a special event at West Street Market on Sept. 13 in Downtown Reno. But first, you can brush up on the Northern Nevada farmers by watching a few videos.

Avanzino Farms video from Meet Your Farmer