Celebrating the Local Food Culture, Season by Season


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Latest Issue

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Drinks 2018

Read the latest issue of edible Reno-Tahoe

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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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Let's Cook and Shake!

Browse our extensive online recipe book.

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Wedding Guide

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

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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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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


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.