Celebrating the Local Food Culture, Season by Season


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Drinks 2018

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From the Blog

Behind The Cellar Door

A Look Behind the Cellar Door

Winter provides a bit of a lull for those of us in the wine industry. Vines fall into a dormant state, conserving energy and resources for the long winter days.

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Browse our extensive online recipe book.

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Farmers' Market Guide

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Support Local Farmers

Visit edible Reno-Tahoe Farmers' Market Guide! to discover the area's markets where you can purchase from local producers, too!

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Meet the Farmer

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A Taste of History

Restoring local heritage apple groves.

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Challah French Toast with Lemon Curd and Blueberry-Elderflower Sauce

(courtesy of Shelly Curt. Serves 4)

1 loaf raisin challah bread, cut into 1½-inch slices (can be purchased from the bakery at Atlantis Casino Resort Spa in Reno; House of Bread in Reno bakes plain, poppy seed, and sesame seed challah every Friday)


6 ounces lemon curd

6 ounces mascarpone cheese


3 large eggs

1 cup whole milk (use half & half if feeling decadent)

1 teaspoon vanilla

½ teaspoon cinnamon


12 ounces fresh blueberries

½ cup water

⅓ cup St-Germain Elderflower Liqueur

Sugar, to taste

Pinch salt

Make the sauce first and keep it warm while preparing the French toast. Place blueberries and water in a heavy-bottomed pan and bring to boil over medium-high heat, stirring occasionally. When berries start to break down, lower the heat, add the liqueur, and simmer until the sauce reduces to desired consistency. If sauce is too thick, add a bit of water. The liqueur will provide the sweetness, but taste the sauce toward the end of the cooking process and adjust the sweetness to personal preference, if desired.

Combine lemon curd and mascarpone cheese and set aside. Cut a 1-inch slit in the bottom of each slice of challah. Use the knife or your finger to make a pocket in the middle of each slice that will hold a heaping tablespoon of the lemon curd/mascarpone filling. After filling the slices, set them aside. Combine the ingredients for the custard. Heat a heavy skillet over medium-high heat. Dip the stuffed slices in the custard and place in the heated skillet. Cook until golden brown, turning once. Serve immediately with warm blueberry-elderflower sauce.