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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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.