Celebrating the Local Food Culture, Season by Season

 

Chef's Table

West Street Market

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Latest Issue

Winter 2017

Winter 2017

Read the latest issue of edible Reno-Tahoe

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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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recipes-crayfish

 

(Crayfish boil recipe courtesy of Dr. Charles R. Goldman, noted limnologist who established the science-based program to save Lake Tahoe in the 1950s)
10 liters water
1 liter dry white wine (Sauvignon Blanc or muscadet)
2 large onions, chopped
4 lemons (juice plus 2 to 3 whole squeezed fruits)
1 cup fresh parsley
1 tablespoon salt
1 tablespoon black peppercorns
½ ounce dill weed
4 pounds whole crayfish Bring the water to a boil before adding all ingredients except the crayfish. Boil until the onions are soft, then add the crayfish and maintain at a boil for about 10 minutes or until crayfish are bright red. Remove from heat and let the crayfish cool in the water. The longer the crayfish soak, the more flavorful they will be. Goldman has even recommended letting the crayfish steep overnight for maximum flavor. Whenever you're ready, simply peel and enjoy!

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