Celebrating the Local Food Culture, Season by Season

 

Spring2018

Latest Issue

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Spring 2018

Read the latest issue of edible Reno-Tahoe

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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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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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