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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Bagna Càuda

(courtesy of Charleen Marini. Serves 5 to 8)

¾ cup olive oil

6 tablespoons (¾ stick) butter

12 anchovy fillets (start with 6 and add to taste)

6 large garlic cloves, minced

Assorted fresh vegetables, cut into bite-size pieces

1 large loaf crusty Italian or French bread, cut into 2-inch cubes

Cubes of Swiss or Monterey Jack cheese, as desired

Meat of choice (beef, chicken, shrimp), cut into cubes

Add olive oil, butter, and minced garlic to electric frying pan or large, heavy sauté pan. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Sauce will separate. Add whole anchovies. Cook until the garlic becomes brown and anchovies dissolve. Once everything is dissolved and hot, use a fondue fork to dip food of choice.