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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West Shore Café Signature Crab and Avocado Summer Salad
(courtesy of West Shore Café, Homewood, Calif. Serves 1) Salads-West Shore Cafe-ChrisStowell ½ peeled avocado per person
2 ounces Dungeness crab meat
1/3 cup frisée
4 – 5 grapefruit sections, peeled

Citrus Vinaigrette 1 tablespoon fresh lemon juice
1/3 cup grapefruit juice
2 cups orange juice
Zest of 1 lemon
Zest of 1 orange
¼ cup honey
¼ cup sugar
4 cloves garlic
2 shallots, minced
3 tablespoons dry mustard
1 cup red wine vinegar
4 cups extra-virgin olive oil
Several pinches salt and pepper Blend all items except oil together for 1 minute. Slowly drizzle oil into blending mixture until incorporated. Salt and pepper to taste. Toss crab in vinaigrette dressing and fill avocado half. Top with frisée and drizzle with additional vinaigrette. Garnish with 4 or 5 peeled grapefruit sections. Make the salad at home or enjoy at West Shore Café, 5160 W. Lake Blvd., Homewood, Calif. For details, call 530-525-5200 or visit www.Westshorecafe.com.