A PROPER SALMON DISH
For the salmon dish the bean puree was placed on the plate first. Visually this creates a nice foundation for the dish while adding moisture to the beans and a layer of texture and flavor.
The corona beans beans were placed on the dish second and they serve several purposes. On the simplest level they visually create height to the dish and provide a stage for the star ingredient, the salmon. But more importantly the corona beans were chosen specifically do make the dish heartier by adding richness in taste. They also so a great job at creating balance for the strong flavor of the salmon.
The wild salmon is the star ingredient of which the entire dish is based around and it was chosen purely on the fact that it was wild salmon season and therefor incredibly fresh (never frozen). Using fresh ingredients is the starting point for an great dish. Fresh = fuller flavor, brightness in color, and textural integrity.
Next the Mediterranean salsa was placed on top of the salmon. It's positioning adds height to the dish and garnishes the fish. The salsa includes 3 different kinds of cherry tomatoes, olives, fresh herbs, olive oil, a touch of vinegar, salt and pepper. The tomatoes in the salsa add sweetness and acid to cut the richness of whole dish, along with adding another layer of color and texture, juiciness. The olives add a salty element, texture, and another contrast of color which creates depth and spectrum. Olive oil adds moisture. Vinegar adds acidity. Salt and pepper create seasoning and pull out the flavor of the ingredients.
Basil oil was added to the dish last as a finishing touch and yet another layer to the color and overall flavor of the dish. It also adds an herbaceous element.
LONE EAGLE GRILL
Celebrates New Chef and Vegetarian Menu
By Erin Meyering, edible Reno-Tahoe editorial assistant
My boyfriend and I recently had the opportunity to dine at @Hyatt Regency Lake Tahoe's Lone Eagle Grille in Incline Village. The reason for our visit is the restaurant has just debuted a new vegetarian menu.
We shared the Butternut Squash Risotto, the Living Butter Salad and fought forks for each bite. The risotto was creamy and we were both wishing the bowl was never-ending.
I, being a full-time vegetarian, notice it's been difficult at times to find a restaurant that serves a thoughtfully planned vegetarian meal, not just an array of side dishes you hope taste well together.
For my main dish, I ordered the Stuffed Roasted Bell Pepper with a potato purée, braised kale, Boursin cheese, and juniper mustard cream and my mind was changed. Despite feeling full, I found myself digging for more potato purée far after it was gone.
This area has several options for vegetarians, but for a night out with a view overlooking the lake and absolutely delectable, filling food, Lone Eagle Grille with Chef De Cuisine Shane Hammett is a fantastic choice.
All menus, including Lone Eagle Grille's comprehensive vegetarian menu, can be found at http://loneeaglegrille.com
I provided the recipe for the Butternut Squash Risotto below because it was simply too good not to share.
Butternut Squash Risotto with Black Garlic, Parmesan and Roasted Mushrooms
Serves: 4 (entrée portions) or 4 (appetizer portions)
One butternut squash, peeled and cut into one-inch cubes
2 cups cream
2 ounces black garlic, minced
2 and a 1/4 cup white wine
1 cup cream
1 tablespoon sherry vinegar
3 cloves garlic, minced
1 shallot, minced
4 ounces olive oil
Two cups Arborio rice
One bay leaf
1/2 pound maitake and chanterelle mushrooms, cut into bite-sized pieces
3 teaspoons kosher salt
4 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Salt (to taste)
Steam butternut squash in a medium-sized pot until soft enough to mash easily with a fork. Remove from heat and set aside to cool.
Once the squash is cool, place in a blender with two cups of cream and purée until smooth. Set aside.
For black garlic sauce:
Place two ounces black garlic in a sauce pot with 1/4 cup white wine and 1 cup of cream.
Simmer the black garlic in the cream for 20 minutes on low heat. Add 1 tablespoon of sherry vinegar and remove from heat.
Add black garlic mixture and cream into a blender and purée. Set aside.
Combine 3 cloves minced garlic, one minced shallot, and 2 ounces olive oil in a large saucepot and sauté over medium heat for two minutes.
Add two cups of arborio rice and sauté for another two minutes.
Add two cups white wine, three cups of water, and one bay leaf, stirring constantly until the liquid is almost completely absorbed.
While the rice is cooking, toss the mushroom pieces with two ounces olive oil and three teaspoons kosher salt.
Preheat oven to 350 degrees F. Place tossed mushrooms on a baking sheet and roast for 20 minutes. Remove from oven.
Add roasted mushrooms, butternut squash purée, four tablespoons butter and 1/2 cup freshly grated Parmesan cheese to risotto. Combine and salt to taste. Remove risotto from heat.
Place risotto in a bowl and garnish with a drizzle of black garlic sauce to serve
As I’ve mentioned before, dinners featuring a special menu built around a selection of beers, often a full line-up from one brewery, are popping up more and more in our region. From the Bonanza Casino to 775 Gastropub, you can find multiple beer dinners to attend throughout the year. I’d previously attended a Mammoth Brewing dinner at Bistro Napa and simply gushed over the food menu and attentiveness that went into pairing each course with a particular beer selection.
The Unibroue dinner continued that tradition and did not disappoint one bit. From the Ahi Carpaccio served with La Fin du Monde (a golden Triple style ale) to the Elk Sauerbraten served with the Grande Reserve 17, an oak-aged dark ale, each round of beer and food made me feel like European royalty.
Bistro Napa’s “Spirited Dining Series” of beverage-paired dinners continues in late October with a seasonal special evening of food and drink, followed by a Schramsberg Wine dinner in December.
You’ve probably had cuisine that can be considered elevated — but not like this.
Homewood Mountain Ski Resort sits atop 7,880 feet and spans 1,260 acres of spectacular mountain terrain. While skiing or boarding the slopes is likely the first thing you think of when Homewood crosses your mind, it is no one-trick-pony. On the contrary — Homewood is just as much a summer destination as a winter one. Summers are filled with paddle boarding, biking, hiking, lakefront yoga (talk about relaxing), a Tuesday night cornhole league — we digress.
Of all the summer activities that may “peak” one’s interest, we are most excited about the Farm-to-Peak dinner program. (Obviously.) This Saturday should prove to be over-the-top in every sense.
Homewood has invited Chef Kellan Hori of Kellan's Kitchen to prepare our meal, a personal chef hailing from the Bay Area and Tahoe whose reputation for crafting experiences — not merely good food — precedes him.
After drooling over the menu for a few minutes (it was truly difficult to stop), it became clear that Chef Kellan has his head in the clouds and keeps his feet on the ground in the best way possible. From the amuse, duck fat and truffle popcorn, to the final course of “s’mores” re-imagined with bittersweet chocolate mousse and a brûléed vanilla marshmallow, his cuisine is friendly. You don’t have to put on airs to approach it. It’s an ally, not a pretentious enemy. But it will certainly challenge you to think of the most comforting culinary stand-bys in a new light. You may be comfortable eating your popcorn out of a bag, but Chef Kellan will show you it can also be dressed up for a night on the town. His menu is an old, familiar friend who suddenly transforms when they put on that suit or that little black dress. Suddenly, you can’t help but see them differently. (In a good way.) Plus, his menu celebrates all our favorite hometown heroes — it’s sourced and inspired by the best seasonal ingredients our region offers.
Don’t even get us started on the wine program for this event. Chef Kellan has partnered with Alderbrook Winery to provide us with perfect pairings for each course (including their award-winning Pinot). Resident sommelier Regina Sanz is slated to share her expert guidance throughout the evening, also.
We couldn’t be more excited for this elevated dining experience. We hope you’ll join us.
It's been a busy summer; but it's also been a beautiful one. This year, we had the honor of partnering with several local restaurants, artists and bars to host two Artown events in Reno. We love seeing people come together around a good meal, a tasty beverage and a common goal — and we hope to enjoy many more summers like this one.
Here are some highlights from these two events: Edible ART (July 9 - with Bowl Restaurant, Cepage Selections. Featured charity: NEO Artspace) and Art of the Cocktail (July 17 - with Chapel Tavern. Featured charity: Urban Roots Garden Classrooms).
To see more pictures, visit our Facebook page.
ART OF THE COCKTAIL
Grow With Us
as an Advertising Sales Representative
Our local food culture is growing like crazy and we want to grow with it. We are currently looking to expand our team and need all the help we can get!
As a mission-based, quarterly publication that focuses on local and sustainable food, our goal is to educate and encourage the purchase and consumption of locally produced food and beverages. This is not only a fast-growing niche market segment, but a reflection of the ways our region is growing toward a more sustainable future. We can all agree this is a worthy cause—and we need more hands and hearts to join us on this mission.
We are looking for a motivated and qualified Advertising Sales Representative with at least 3 years of outside ad sales experience to join our sales team for print and online. While it is a commission-only position, the commission plan is very generous. Developing new business is a priority! This is a way we can ensure our ability to highlight, stimulate and celebrate new local restaurants and businesses. A successful candidate will need to do the heavy lifting of cold calls and pursuing sales opportunities; and have a proven track record of success. Much like our colleagues and friends who bring goods from farm to table, the right candidate for this position must be able to bring a sale from the initial call to a successful close (and everything beyond and in between).
Here's a description of the kind of person we're looking for:
• at least 3 years of advertising sales experience (a must)
• must live a healthy lifestyle and have a passion for the local food movement
• cold calling experience and solid presentation skills
• must be self-starter and be entrepreneurial in spirit
• the ability to build relationships effectively
• must be able to work independently in a home office
• be computer proficient with a broadband internet connection
• complete reports to update sales management on account activity and emerging new opportunities
• might involve regional travel
Please help us spread the word on Facebook and Twitter, too! Thanks for growing with us.
Reno Street Food is tonight! Reno Street Food will feature Dish Truck, Roundabout Truck, Red Truck, St. Lawerence Pizza, Men Wielding Fire, Java Sushi, Brothers BBQ, Hot and Healthy Crepes (Savory and Sweet), Burger Me, Full Belly Deli and One World Coffee and the Beer Garden by Great Basin Brewery! More trucks and Trailers each week. Trucks that will be coming in will be Mamasake Truck, Tahoe Creamery Truck, Battle Born Truck, Lazy Sundae Truck and more! Great Basin Brewery will be serving wine and beer.
Saint Patrick's Day traditionally is celebrated by drinking green beer, wearing green, pinching people who aren't wearing green, and claiming some kind of Irish heritage for the benefit of kisses and hugs. But from 6 to 9 p.m. on March 17 this year, Art Food & Roots at Café de Thai in Reno brings a refreshing change of pace from clovers and leprechauns. The event offers a chance for community members to celebrate and support urban gardening and education for local youths.
The Skinny on Alternative Beef
Written by Barbara Twitchell
It takes nearly twice as long to raise beef without hormones and the bulking properties of grain. That adds to the rancher’s expense. Be prepared to pay more.
Although the market continues to grow as demand increases, it’s still not readily available in most stores.