Celebrating the Local Food Culture, Season by Season

 

Chef's Table

West Street Market

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Latest Issue

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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Vegan Mushroom Bisque

(courtesy of Josh Berreman, chef of Heritage restaurant, at Whitney Peak Hotel, in Reno)

"Keep it simple!" he says. "I make wonderful soups, and they never have more than a couple ingredients. That's it! The beauty lies in the texture and honoring the integrity of the vegetable."

Bunch of mushroom scraps

½ onion

½ cup Olive oil

Splash water

Splash sherry vinegar

1 Butternut squash

1 lemon

Pinch salt

Dash of Tabasco

Roast mushroom scraps and onion with some olive oil, blended them in the Vitamix with water, and seasoned with salt, a dash of Tabasco, and a splash of sherry vinegar. In winter, when butternut squash is around, I do butternut squash, onions, squash, lemon, and salt.

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