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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Bone Marrow with Bacon Jam

(courtesy of Erick Caballero, Brasserie Saint James, in Reno. Serves 2 – 4)

Bacon Jam

1 pound bacon end pieces, finely diced

½ cup yellow onion, finely diced

½ cup red wine vinegar

¼ cup whole grain mustard

1 cup sugar

Place bacon and yellow onion in small saucepan and cook on medium heat for 5-10 minutes. Deglaze with red wine vinegar, add sugar and whole grain mustard. Allow the mixture to simmer for 30-45 minutes until it reaches a marmalade consistency. Add salt and pepper to taste.

Bone Marrow

8 pieces bone marrow cut canoe style

Preheat the oven to 450 degrees F. Place bones on a baking pan. Salt and pepper lightly. Cook for 10-12 minutes. Once the bone marrow is cooked, plate with a side of bacon jam and toasted bread.