January, February

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Here is the magic formula: liquor, fruit, sweet, sour ... that's it. It's just like life because you can't have the sweet without the sour. Find the right combo that works for you and go from there. Bottom line, don't be afraid to explore your own tastes, and, most importantly, have fun with the experience!"
- Shawn Plunket, owner of 1864 Tavern in Reno, says about crafting the perfect cocktail

 

 

 

FROM THE EDITOR

EDIBLE NOTABLES

Making a Mark
Ice, Ice baby
Stoneware Sustainability
Edible Updates
Gaining Ground

EDIBLE EVENTS
Seasonal, food-related happenings.

EDIBLE ENDEAVORS
Milking it at the prison dairy.

COVER
Wow-worthy tips for a better drink.

COVER
Five essential cocktail tools.

COVER
The truth about bitters.

COVER
Shrubs’ sweet-tart goodness.

COVER
Ice, ice, baby.

COVER
Great cocktail garnishes.

COVER
Limoncello’s citrus punch.

TOAST OF THE TOWN
Three friends mix creativity, craft, and caring.

FEATURE
Backyard vineyard tenders turn Reno-Tahoe into Grapezilla.

EDIBLE TRAVEL
Savoring the Sierra foothills’ golden county.

EDIBLE UNCORKED
Area sommeliers share their mastery of wine.

EDIBLE GUIDE
Sweetheart sips for Valentine’s Day.

EDIBLE TRADITIONS
Historic cocktail refreshed divorcées.

FARMER'S MARKET GUIDE
An updated Reno-Tahoe listing.

EAT LOCAL GUIDE
Delicious and healthy dining choices.

ADVERTISER DIRECTORY
Support these local businesses.

THE LAST BITE

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