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Winter 2017

Winter 2017

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From the Blog

Granlibakken's Wellness Weekend 2017

Granlibakken's Wellness Weekend 2017

How do you get inspired? Do you spend time with family, friends, and like-minded people? Do you head out into nature, finding inspiration in the beauty that surrounds us? Do you educate yourself — learn something new to keep your mind fresh and active?

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Recipes

Let's Cook and Shake!

Let's Cook and Shake!

Browse our extensive online recipe book.

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Weddings

Wedding Guide

Wedding Guide

Our favorite vendors will make your wedding experience timeless and flawless.

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Farmers' Market Guide

Support Local Farmers

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

A Taste of History

A Taste of History

Restoring local heritage apple groves.

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Beef Tartare

(courtesy of Erick Caballero, Brasserie Saint James, in Reno. Serves 1)

2 egg yolks

2 tablespoons lemon juice

¼ cup Dijon mustard

8 anchovies, minced

1½ tablespoons ketchup

2 teaspoons Worcestershire sauce

½ teaspoon Tabasco sauce

Fresh black pepper, to taste

2 teaspoons canola oil

¼ cup rye whiskey

4 ounces cornichons, minced

4 ounces capers, minced

¼ cup parsley, chopped

¼ cup shallots, finely chopped

3 ounces beef heart

Arugula

4 pieces rye toast

Combine egg yolk, lemon juice, Dijon mustard, and anchovies, and whisk together. Add ketchup, Worcestershire sauce, Tabasco sauce, and pepper. Mix well. Add rye whiskey and remaining ingredients. Keep cold.

Finely mince beef heart and add 1 ounce of dressing mixture and a generous pinch of salt, and mix well. Form into disk and garnish with arugula dressed with lemon juice and triangles of rye toast.

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