Celebrating the Local Food Culture, Season by Season

 

Spring2018

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Spring 2018

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From the Blog

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Celebrate Earth Day 

Earth Day is quickly approaching, and edible Reno-Tahoe has the scoop on how Northern Nevadans can celebrate our pale blue dot at three different events.

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Recipes

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Let's Cook and Shake!

Browse our extensive online recipe book.

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Weddings

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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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Food Forest

Loping Coyote Farms grows food forests.

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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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