Compiled by Jessica Santina

We are in a time that is new for each of us, with so many unknowns, and navigating through this takes a village.

To help you access needed food, products, and services, and also to provide critical support to local businesses who cannot afford to lose their incomes, we’ve compiled the following list of resources, which we’ll update as we are able.

Support Local#SupportLocal

Gift cards, delivery, drive-through or curbside pickup, free or low-cost shipping… all are ways we can support each other in our Reno-Tahoe community. If you can commit to supporting some of these businesses or even purchasing gift cards online, it can make the difference between someone staying open or closing permanently.

Please call restaurants directly to inquire about their takeout and delivery services, before using services such as Grub Hub, Door Dash, and Uber Eats, which all take portions of profits. Calling businesses directly helps ensure that local businesses receive the maximum level of support in this time of crisis.

Many delivery services are booking days out, so be patient! And remember to over-tip your delivery drivers. Please make sure to follow us on social media @ediblerenotahoe or subscribe to our newsletter on our home page for updates.

If you or someone you know has a local offering you do not see here, please let us know. Please post it on our Facebook page, or email Publisher/Editor Amanda Burden at This email address is being protected from spambots. You need JavaScript enabled to view it..

Publisher/Advertising Director Jaci Goodman has compiled an alphabetized list of restaurants, bakeries, and breweries offering pick-up, delivery, online ordering, and curbside service. And edible Reno-Tahoe contributor Michael Tragash, a local community director with Yelp.com, has provided this list of restaurants in Reno-Tahoe offering curbside/takeout/delivery/online ordering.

Additionally, here’s the latest information we’ve received — we’ll do our best to keep this list updated.

Peavine Taphouse

Free home delivery to all residents in the Somersett/Del Webb/Sierra Canyon/Northgate/Robb Drive neighborhoods, plus a drive-through window is available.

Peavinetaphouse.com

Wild River Grille

Wild River Grille and Sierra Arts Foundation are launching a gift card offer to help support the economic health of several regional arts organizations. For every gift card sold for the restaurant, Wild River Grille will donate 50 percent of sales to Sierra Arts Foundation, a nonprofit that focuses on advocating for arts and artists, to allocate to four performance-based entities: Good Luck Macbeth, Reno Little Theater, the Brüka Theatre and the Pioneer Center for the Performing Arts. 

The gift card effort is designed to help support the local arts community during the social distancing efforts designed to mitigate the spread of COVID-19. Chuck Shapiro, owner of Wild River Grille indicated operations will be suspended for the time being. 

Sierra Arts Foundation supports artists through advocacy, opportunity and the cultivation of skill and promotions. They will act as a fiscal agent for this collection effort and will not retain any dollars raised. The organization’s March Senior Care Concert events were recently cancelled in an effort to protect the senior citizens at high risk for infection. In order to ensure the performance artists receive grant dollars, Sierra Arts Foundation is asking them to perform solo in the nonprofit’s gallery and will live stream for all to enjoy on its Facebook page

To purchase a gift card, call Wild River Grille at 775-284-7455.

Wildrivergrille.com.

The Urban Deli

Offering a free sandwich with the purchase of any $50 gift card, and available for deliveries placed over the phone from 11 a.m. – 3 p.m., with porch drop-off to eliminate contact. You can also ask that one of our staff members walk any pickup orders out to your vehicle. Using all delivery partners (UberEats, GrubHub, and DoorDash). 

Theurbandelireno.com

Food + Drink

Pizzas and liege waffle available via online ordering. Pull up and the staff will slide your pizza through the window! Get 20 percent off the first order with the coupon code FUCKCORONA. Foodanddrinkreno.com

Süp

Offering to-go items. Place and pay for your orders online, by calling 775-324-4787, or in person.

Sup.restaurant

**Out-of-School Access to Food

In light of Governor Sisolak’s announcement to close all K-12 schools in Nevada, the Nevada Department of Agriculture (NDA) is implementing the first of a two-tier strategy to mitigate National School Lunch Program (NSLP) and School Breakfast Program interruptions. Programs used to serve school children during the summer months will be used to provide food while schools are closed in response to the threat of COVID-19 (coronavirus). The food, which will still meet federal nutrition standards, will be served in a grab-and-go style to minimize contamination potential and avoid delays.

“We understand the importance of preventative closures to protect students, faculty and members of the community, and we are doing everything we can to help minimize the impact to students and families that rely on school meals and ensure they have access to nutritious meals,” NDA Director Jennifer Ott says. “We are strongly urging all meal site sponsors to practice social distancing by using drive-thru service where possible and by requiring six feet of space between all individuals, should lines start to form.”

If widespread school closures result in reduced capacity of school central kitchens to provide grab-and-go meals, the second-tier strategy uses USDA Foods through the Emergency Food Assistance program (TEFAP). TEFAP resources can supply household food, not prepared meals.

NDA has received waivers from USDA that will allow more flexibility to provide emergency food response to affected communities with reduced risk through temporarily eliminating signature requirements and reducing and contact.

Food distribution sites and times confirmed so far

**This list will be updated as sites are confirmed – please visit the NDA’s Facebook page for any updates.

Douglas County

Meal sites expected to start Tuesday, March 17.

C.C Meneley Elementary School

Aspire Academy High School

Lyon County

Delivering meals via the bus route from 9 to 10 a.m. starting March 16.

Nye County

Two options starting Wednesday 03/18/20:

Option 1: Walk-up meals 10 to 11 a.m. provided at Round Mountain, Gabbs Elementary, Tonopah Elementary, and Tonopah Middle and High.

Option 2: Bus Routes will be operating their normal route with meals staring at 10 a.m.

Churchill County

Churchill County grab-and-go meal sites (breakfast and lunch) are expected start on Wednesday, March 18, 7:30 a.m. to 12:30 p.m.:

Churchill County High School

Numa Elementary School

Northside Early Learning

Carson City

Meal sites expected to start Tuesday, March 17, 11:30 a.m. to 1 p.m.

Empire Elementary School

Mark Twain Elementary School

Seeliger Elementary School

Carson High School

Lander County

Drive-thru breakfast and lunch starting Tuesday, March 17.

Battle Mountain Elementary School 10 to 11 a.m.

For updates, please visit Nevada Department of Agriculture.

Story and photos by Claire McArthur

 

Though this winter did not bring the “Februburied” we hoped for, there is still hope for a Miracle March to dump more snow on Reno-Tahoe. For a peaceful alternative to groomers at the resort, strap on your snowshoes for a trek followed by a bite at a nearby eatery. It’s a recipe for a perfect winter’s day.

 

Fallen Leaf Lake + Sonney’s BBQ Shack Bar and Grill

Fallen Leaf Lake on Tahoe’s South Shore is gorgeous any time of year, but on a windless winter day, the still waters create a perfect reflection of the snow-capped peaks, including the iconic cross on Mount Tallac.

Fallen Leaf Lake is a picturesque location for snowshoeing - lake view with snowcapped mountains in background

Fallen Leaf Lake is a picturesque location for snowshoeing

 

It’s a short trek to the lake, then choose your own adventure on the roughly 8-mile loop. Afterwards, head a few minutes down the road to Sonny’s BBQ Shack Bar and Grill for deep fried mac ’n’ cheese and a half rack of baby back ribs slow roasted with a house-made signature rub and sauce.

Sonny’s BBQ Shack Bar and Grill, 787 Emerald Bay Road, South Lake Tahoe • 530-541-7427 • Sonneysbbqshack.com

 

Chickadee Ridge + T’s Mesquite Rotisserie

Chickadee Ridge near Incline Village is a popular snowshoeing trail for its sweeping views of Lake Tahoe and friendly birds that are its namesake. The two-mile, out-and-back trail will get you hungry for a stop at nearby T’s Mesquite Rotisserie, which has, in this humble writer’s opinion, the best burritos you will ever eat. Tri-tip and whole chickens turn slowly in the rotisserie behind the counter before getting stuffed into a flour tortilla with cheese, rice, and black beans. Opt for the slightly sweet green salsa.

T’s Mesquite Rotisserie, 901 Tahoe Blvd., Incline Village • 775-831-2832 • Tsrotisserie.com

 

Hope Valley Sno Park + Hope Valley Cafe and Market

Snowshoe along the West Fork of the Carson River in Hope Valley Sno Park near the intersection of State Routes 88 and 89. The valley has gorgeous views of the mountains and is an easy, flat trek that you can make as long or as short as you’d like (but don’t forget to purchase a permit online or in South Lake Tahoe or Meyers). After blazing a trail through the sno park, head to Hope Valley Cafe and Market for from-scratch sandwiches, homemade potato chips, and a unique selection of baked goods. The cozy, rustic café is known for its pies, so don’t skip dessert!

Hope Valley Cafe and Market, 14655 Hwy. 88, Hope Valley • 530-694-2323 • Find Hope Valley Cafe on Facebook

 

Spooner Lake + Tahoe Hot Pot

Snow covered trails with dog in foreground - The 2.5-mile trail around Spooner Lake is flat and is frequented by snowshoers and cross-country skiers alike

The 2.5-mile trail around Spooner Lake is flat and is frequented by snowshoers and cross-country skiers alike

Tackle the 2.5-mile loop around a (hopefully) frozen Spooner Lake on snowshoes before heading down U.S. 50 into Stateline to warm up at Tahoe Hot Pot. The restaurant mainly serves shabu-shabu, a Japanese soup prepared at the table by the diner. Choose two broth bases and add in thinly sliced meat, seafood, and vegetables to cook and eat alongside an array of dipping sauces. It’s a relaxing way to cap a brisk day in the backcountry.

Tahoe Hot Pot, 177 Hwy. 50, Stateline • 775-586-8883 • Find Tahoe Hot Pot on Facebook

 

Claire McArthur is a freelance writer and avid snowshoer who believes every outdoor activity should be complemented with an excellent meal.

Written by Claire McArthur 

Soba noodle stir fry with tempeh (stir fry sauce, shiitake mushrooms, sautéed onion, kale, bean sprouts, cashews, sesame seeds, scallions) from The Station in Truckee. Photo courtesy of Grace Burnes at The Station

Soba noodle stir fry with tempeh (stir fry sauce, shiitake mushrooms, sautéed onion, kale, bean sprouts, cashews, sesame seeds, scallions)
from The Station in Truckee. Photo courtesy of Grace Burnes at The Station

 

Chances are, your January was filled with sweeping declarations to live a healthier life — start exercising, cook more nutritious meals, consume less meat, or eat more veggies. For some, the idea of healthy eating is synonymous with deprivation, dieting, and skipping meals out. Not so!

Across Reno-Tahoe, eateries are embracing cuisines that can accommodate a wide variety of nutritional choices. Eating out does not have to be the entire-stick-of-butter restaurant meal written about by the late Anthony Bourdain. It can be flavorful yet nutritious, high quality but affordable.

Treat yourself — without derailing your wellness goals — with a trip to one of these Reno-Tahoe eateries for a colorful, nutritious meal.

 

Pola Poke Bowls | Reno

Pola's Hawaiian poke bowls are chock full of omega 3-rich fresh fish and vibrant vegetables, making it an easy, healthy meal to grab on the go. Photo courtesy of Pola Poke

Pola's Hawaiian poke bowls are chock full of omega 3-rich fresh fish and vibrant vegetables, making it an easy, healthy meal to grab on the go.
Photo courtesy of Pola Poke

 

Tucked in the Plum Tree Plaza, Pola Poke Bowls serves up delicious Hawaiian seafood bowls chock full of vegetables, fruits, and grains. You can build your own bowl or choose from a selection of favorites, all with incredibly fresh tuna, salmon, real crab, octopus, and more. From cucumbers and edamame to pineapple and beets, fill your bowl with vibrant, nutritious toppings to reach your recommended five a day.

 

594 W. Plumb Lane Suite A, Reno • 775-683-9901 • Polapokebowl.com

 

Sprouts Natural Foods Café | South Lake Tahoe

Sprouts Natural Foods Café is the health food hub on Lake Tahoe’s South Shore. Since 1990, the café has served up veggie-forward sandwiches, salads, soups, burritos, and bowls made with fresh ingredients, lean meats, and protein alternatives such as tempeh and tofu. Its huge selection of juices and smoothies should not be missed either.

3123 Harrison Ave., South Lake Tahoe • 530-541-6969 • Sproutscafetahoe.com

 

L.A. Bakery Cafe & Eatery | Carson City

At L.A. Bakery, choose from a selection of delectable baked goods, including vegan, gluten-free, sugar-free, and zero-trans-fat treats. For a heartier meal with Mediterranean influence, opt for panini, falafel pita, lettuce-wrapped grass-fed burger or a Buddhist plate brimming with veggies drizzled in a lemon olive oil dressing.

1280 N. Curry St., Carson City. • 775-885-2253 • Labakerycafe.com

 

Great Full Gardens | Reno and Sparks

Whether you want your tacos stuffed with wild Alaskan cod or jackfruit, or your grain bowl topped with organic chicken or tofu, at Great Full Gardens you can be sure that every dish is made from real, whole ingredients and full of colorful veggies. The restaurant’s healthy take on everything from benedicts to burgers never disappoints, and the vibrant atmosphere makes it a great place to enjoy a meal.

Several locations across Reno and Sparks • Greatfullgardens.com

 

Uncommon Kitchen | Tahoe City

Dubbed “Tahoe’s Ethnic Deli,” Uncommon Kitchen in Tahoe City serves sushi (with numerous vegan options), Vietnamese spring rolls, and unique sandwiches served up on freshly baked baguettes or gluten-free bread. Try unique nori maki rolls made with organic rice, including combinations such as ahi tuna, mango, basil, and toasted macadamia nuts. A rotating selection of hot dishes — falafel and pad thai, for example — also are available.

505 W North Lake Blvd., Tahoe City • 530-583-3663 • Uncommonkitchen.org

 

The Station | Truckee

Brickletown chicken (grilled chicken thigh, provolone, peppers, onion, olives, capers, pickled cabbage, and almond dressing) at The Station. Photo courtesy of Grace Burnes at The Station

Brickletown chicken (grilled chicken thigh, provolone, peppers, onion, olives, capers, pickled cabbage, and almond dressing) at The Station. Photo courtesy of Grace Burnes at The Station

From slow-cooked cheesesteak sandwiches with cashew “cheese” sauce to the Istan-bowl (crispy falafel, farro, cilantro-jalapeño slaw, harissa feta, and cucumber salad), The Station in Truckee doesn’t sacrifice flavor for nutritional value. The diverse menu has food for meat eaters, vegetarians, and vegans alike with a focus on using quality protein and ample veggies.

10130 West River St., Truckee • 530-563-5285 • Truckeestation.com

 

Claire McArthur is a freelance writer who is all about living a healthy-ish life. You can reach her at This email address is being protected from spambots. You need JavaScript enabled to view it..

Written by Claire McArthur 

 

Don’t let the weather fool you: There are still farms in the region churning out delicious local produce and goods using hoop houses, greenhouses, and indoor grows. And thanks to grocery stores and markets committed to selling local all year round — Great Basin Community Food Co-op, Fallon Food Hub, and Reno’s only winter market, Riverside Farmers Market, to name a few — it’s easy to support farmers year round.

In my home, winter is also known as soup season, which I usually enjoy at dinner with a platter of aged-white-cheddar grilled cheese or a simply dressed salad of leafy greens.

Any soup aficionado worth their salt knows that the secret to a good soup is layering in flavors starting from the very base. Since 1979, Peri & Sons has been growing white, red, yellow, sweet, and organic onions — an essential for almost any soup — in Yerington. The Peri family keeps its customers inspired by providing onion-forward recipes inspired by cuisines from around the world. One of their latest dishes is Augadito de Pollo, a hearty Peruvian chicken-and-rice soup with many opportunities to utilize local produce — and perhaps some of that summer produce that you smartly stored away in your cellar or freezer.

Peruvian Soup BowlAugatido de Pollos is a hearty Peruvian soup that you can make using locally sourced onions, carrots, chicken, and broth. Photo courtesy of Peri & Sons.

 

Augadito de Pollo

(courtesy of Peri & Sons in Yerington. Serves 8 to 10)

1 tablespoon olive oil

1 large poblano pepper, seeded, cored, and diced

1 small white onion, finely chopped

1 serrano or jalapeño pepper, seeded, cored, and minced

5 cloves garlic, minced

6 cups chicken stock, divided

2 cups cooked chicken, shredded or diced

1 pound Yukon gold potatoes, diced

2 large carrots, peeled and diced

½ cup white or brown rice

½ cup peas

2 teaspoons ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

Extra fresh cilantro leaves, chopped, and thinly sliced green onions, for garnish

Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in minced serrano/jalapeño pepper and garlic; cook 2 more minutes. Transfer entire mixture to a large blender, and set aside to cool.

Return stock pot to heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, and cumin; stir to combine. Bring mixture to a simmer, then reduce heat to medium-low so that soup maintains low simmer. Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork tender and the rice is cooked.

Add cilantro leaves, lime, and remaining 1 cup chicken stock to blender along with pepper mixture. Purée 1 to 2 minutes or until the mixture is completely smooth. Stir purée into soup, garnish with cilantro and green onions, and serve warm.

 

Seasonal Produce in Reno-Tahoe

Here’s what’s fresh and available from local farms right now:

Peri & Sons (Yerington)

Variety of onions

Ital Farms (Reno)

Assortment of microgreens

Dayton Valley Aquaponics (Dayton)

Tomatoes

Cucumbers

Lattin Farms (Fallon)

Winter squash

Avanzino Farms (Reno)

Winter squash

Beef

Prema Farm (Loyalton)

Arugula

Tatsoi

Braising Mix

Turnips

Radishes

Carrots

MaryAlice’s Sprouts Farm (Reno)

Sprouts

Kennedy Ranch (Lamoille)

Chicken

Chicken broth

Bare Ranch (Gerlach)

Eggs

Palomino Valley Chicken and Eggs (Reno)

Eggs

 

sponsored content

Written by Jane K. Callahan 
Photos courtesy of Camp Richardson

 

JT Basque Bar & Dining Room in Gardnerville. Photo by Jeff Dow

JT Basque Bar & Dining Room in Gardnerville. Photo by Jeff Dow

 

Visitors and locals alike who want to dive into Nevada’s history on a full belly should consider beginning where it all started: Carson Valley. It’s the oldest region in the state, which includes the first town ever established here in 1851. Holding true to its wild, western roots, the area has evolved into a prime hub for epicurean adventures. And with its proximity to Tahoe, it’s the perfect place to get your calories back.

 

“Carson Valley has done an amazing job of bringing new and exciting dining options to life while also preserving the history of our buildings and the traditional ways of preparing food and drink,” says Jan Vandermade, executive director of Visit Carson Valley. “Travelers can go elsewhere for bells and whistles, but for history-loving foodies, it would be hard to argue there’s a better locale for an updated but old-town feel than Carson Valley ... and it’s really good!”

 

Here are just a few top spots for a unique blend of the old and new, whether you’re there for a day trip or the week:

 

Sips

Photo courtesy of Battle Born Wine & Whiskey

Photo courtesy of Battle Born Wine & Whiskey

Named after Nevada’s addition to the United States by way of the Union Army more than 150 years ago, Battle Born Wine & Whiskey is a decade-old business located in a historic residence, constructed in Virginia City in 1880 and moved by wagon. Despite its long history (and journey), this venue constantly is serving up new palate pleasers and boasts more than 2,000 labels on a weekly rotation. Run by sommelier Troy Philips — who always is happy to tell you what’s coming next — Battle Born carries locally made spirits, a roster of international wines and Champagnes, and more than 500 craft beers and ciders. And if you love what you taste, Troy offers a deep discount on crates.

 

1448 Hwy. 395, Gardnerville • 775-782-7684 • Battlebornwine.com

Open 11 a.m. – 6 p.m. Mon. – Sat.

 

If you’re making a day of it, add Bently Heritage Estate Distillery to the itinerary. Located in a 100-year-old flour mill, the building was remodeled after old public houses but as a LEED-certified structure. Here, grains are grown for distillation the old way — sustainably. Take a one-hour tour Thursday through Sunday between 10 a.m. and 5 p.m., and enjoy bespoke cocktails during tasting room hours, 10 a.m. – 9 p.m. Thurs. and Sun., 10 a.m. – 10 p.m. Fri. – Sat.

1601 Water St., Minden • 775 210-5097 • Bentlyheritage.com

More of a beer aficionado? Swing by Minden Meat and Deli, offering a huge selection of craft beers, with 31 varieties on tap. Wash down some burgers, which are made fresh daily using locally raised beef.

1595 Hwy. 395, Minden • 775-783-9999 • Mindenmeat.com

Open 9 a.m. – 3 p.m. Mon., 9 a.m. – 8 p.m. Tues. – Sun.

Photo courtesy of Genoa Bar and Saloon

Photo courtesy of Genoa Bar and Saloon

 

History buffs shouldn’t miss a stop at the state’s oldest watering hole, the Genoa Bar and Saloon. While patrons of yore may have tied their horses up outside, today the owners have found success in their outdoor porch parties.

 

2282 Main St., Genoa • 775-782-3870 • Genoabarandsaloon.com

Open 10 a.m. – midnight Fri. – Sat., -Sat from 10am to midnight, 10 a.m. – 10 p.m. Sun. – Thurs.

 

Bites
Genoa local Lois Wray decided to open a cheese and charcuterie outpost in the city’s landmark The Pink House, a gothic revival-style building that needed some TLC since its construction in 1855 (making it one of the first buildings to go up in the town). Wray offers a fresh take on food and drink, serving traditionally cured meats alongside goodies for modern tastes and specialty coffees. Much like eateries 100 years ago, its artisan menu is based on seasonal produce. Try the mushroom tart and cheesemonger’s grilled cheese.

193 Genoa Lane, Genoa • 775-392-4279 • Thepinkhousegenoa.com

Open 11 a.m. – 8 p.m. Tues. – Sat., 11 a.m. – 5 p.m. Sun.

Photo courtesy of J.T. Basque Bar & Dining Room

Photo courtesy of J.T. Basque Bar & Dining Room

 

If you’re looking for large portions of exotic food, consider venturing into J.T. Basque Bar & Dining Room, which serves up multi-course, family-style meals in the Basque tradition — a result of the significant population of the European region’s shepherds who immigrated to Nevada in the mid-1800s. Where else in Carson Valley can you share locally grown veggies, bottomless soup bowls, roasted rabbit, and pig’s feet, with a glass of picon punch? Only here.

 

1426 Hwy. 395, Gardnerville • 775-782-2074 • Jtbasquenv.com

Serving lunch 11:30 a.m. – 2 p.m. Mon. – Fri., 11:30 a.m. – 2 p.m. Sat. Dinner 5 p.m. – 9 p.m. Mon. – Fri., 4:30 – 9 p.m. Sat.

 

1862 Saloon and Bar at David Walley’s Resort marries rustic Nevada saloon culture with updated elegance in its dining room, serving three meals a day (and live entertainment most Friday and Saturday nights). Diners can enjoy aged steak or fresh salmon, to name just two of its mouthwatering menu items, amid the ambiance of a historic lodge. Digest with a dip in the nearby hot springs, which have been there for way longer than the town itself.

 

2001 Foothill Road, Genoa • 775-782-8155 • Davidwalleys1862.com

Open daily, 7:30 a.m. – 9 p.m., NV 89411..

 

Photo courtesy of 1862 Saloon & Bar

Photo courtesy of 1862 Saloon & Bar

If you desire a sweet ending to your day, stop into the Chocolate Shoppe, which carries traditional goods such as butter toffee alongside a more contemporary stash of CBD chocolates. With the goal of making sure that “it looks as good as it tastes,” this family-owned spot drums up images of an old-school candy store.

 

Mon. – Fri. 9am–5:30pm and Sat. 9:30am–5pm. 1363 Hwy. 395, “Sweet” 7. Gardnerville • 775-267-1002 • Chocolateshoppe.us

 

Jane Callahan

Jane K. Callahan is a freelance journalist and Nevada resident who insists on cooking very complicated recipes and messing them up — which is why she knows so much about local dining.

Tasty Tastings and Fine Presents Galore
The Flavor Studio brings gourmet to a whole new level this holiday.

Written by Heidi Bethel
Photos courtesy of The Flavor Studio

Curated food-and-drink experiences and luxurious gifts unite at The Flavor Studio in South Reno. Established by several local food lovers, this unique place brings expertly paired nosh to life with not-so-common wine and spirits for memorable public and private happenings, as well as special gifts this season.

 

Elegant Events

Sake, sushi, and soy sauce tastings. Italian wine with homemade pasta. Tequila alongside gourmet tacos complete with house-made tortillas. With space to accommodate up to 35 people, The Flavor Studio brings creative flair to fine foods, wine and spirits affairs. Celebrating themes that highlight various dishes and drinks makes each event special.

“The food always is something exceptional that you wouldn’t find any place in Reno,” explains Laurel Pine, chef and curator at The Flavor Studio. “What we’re offering is an experience not offered anywhere else in town. We have a great lineup of events coming up that focus on tastes of the season.”

Events rounding out the year include Bubbles and Luxury Appetizers on December 27, which promises to bring together delicious faire and can’t-miss drinks. Pine says The Flavor Studio also is available for private events, for which the team creates experiences specific to the host’s vision. While the calendar still is in the works for 2020, attendees can expect more memorable pairing events and winemaker dinners.

 

Tasteful Giving

Whether looking for an interesting bottle of wine or basket of delicious wares, Pine and others at The Flavor Studio marshal superb preferences in gift giving.  

“We taste everything before we carry it and don’t have anything here that we wouldn’t give to our loved ones,” Pine notes.

Opulent gifts include:

  • 2007 Vintage Cava from Spain in a beautiful gift box for $41.99
  • Penfold’s “Grandfather” Rare Tawny (minimum average blended age is 20 years), 92 points Robert Parker for $97.99

Penfolds Tawny in a bottle

A bottle of Penfolds Tawny

 

  • Highly rated Italian wine gift basket with three Italian olive oil bottles in blood orange, lemon, and basil for $90.97

Holiday Wine Gifts in a wooden basket

 

  • Black River Russian caviar, packed in house to order, price based on tin size.

oscietra caviar in an open dish with a spoon on ice

 

With the hustle of the season in full effect, book a tasting appointment to discover some amazing, exclusive foodstuffs and wow friends and family with special treats under the tree.

The Flavor Studio Logo 300x300

 

For private tastings and event tickets, visit Theflavorstudio.com, or call 775-525-5898 to make a reservation.

Story and Photos by Suzie Dundas

Tahoe may be known more for its outdoor recreation than as a culinary destination, but it’s only a matter of time until word gets out that Tahoe is home to a growing restaurant scene. A variety of new restaurants have opened across the North and South shores, ranging from a locally owned ramen restaurant in Truckee to an affordable burger chain in South Lake Tahoe. We recommend heading to the lake for dinner or drinks this month while it’s still easy to get a table before ski season kicks into high gear.

North Shore News

This year, Truckee waved goodbye to Marg’s Taco Bistro, which closed its doors in May 2019. Hope isn’t lost for fans of creative tacos on the North Shore, however, as ROCO opened in the space in early September. Roco is the latest venture from West River Hospitality Group, which also operates Truckee Tavern, and it’s co-owned by Chris St. Martin and Tavern bartender Ryan Dierks. 

web IMG 1717web IMG 1720
The interior of the new ROCO in Truckee

 

St. Martin says the new space is actually two restaurants with a shared menu: ROCO, focused on ramen and Japanese spirits, and COMO, which features a menu of Mexican influences. St. Martin says the most popular items to date have been the pork tonkatsu ramen and guacamole topped with pomegranate seeds, both of which are made in-house from scratch. St. Martin and Dierks want both ROCO and COMO to be affordable, which they accomplish by sticking to simple and flavorful ingredients. 

“My father always spent money on good ingredients for every dish,” St. Martin says. “He taught me that the meal can only be as good as the ingredients you put in it, and if you use the freshest products, you don’t need to mask the flavor of it with a lot of other things.”

ROCO
10164 Donner Pass Road, Truckee
530-587-6274Rocotruckee.com 

Stella at the Cedar House Sport Hotel has long been known as one of Truckee’s best dining options, so long-time fans of the restaurant may be surprised to learn that there’s been a major shift behind the counter. Going in an entirely new direction, the restaurant now offers fast-casual Californian and Middle Eastern-inspired bites under the leadership of chef Lupe Solis. As with Stella’s previous iteration, the culinary team aims to source from within a 100-mile radius whenever possible. Chef Solis plans to open for dinner on select evenings though the fall, switching to a five-day-a-week model by ski season. The schedule of hours is online. 

web IMG 0246
Vegan and vegetarian options are available at Stella, such as these tacos made with salsa cruda and seasonal vegetables

web IMG 0252
Several desserts are on the menu, including a cheesecake made with labneh with a graham cracker crust

 

Stella at the Cedar House Sport Hotel
10918 Brockway Road, Truckee 
530-582-5655 • Cedarhousesporthotel.com/stella

South Shore Happenings

Everyone who lives along the shore knows how lucky we are to have such a plethora of dining options, but there’s good news out of South Lake for home chefs. The nearly 30,000-square-foot Whole Foods Market will be opening on November 6 in South Lake Tahoe. The opening begins at 9 a.m. with refreshments, complimentary tote bags for the first customers, and giveaways of “mystery” gift cards valued up to $100. Readers in Truckee won’t have to wait too long for their chance to buy higher-end groceries, however: A Raley’s is scheduled to open near the Truckee Airport in mid-2020. 

Whole Foods Market
3600 Lake Tahoe Blvd., South Lake Tahoe
Wholefoodsmarket.com/stores/southlaketahoe

Not every meal has to be gourmet to be tasty, and there’s proof of that at Five Guys in South Lake Tahoe. The opening of the burgers-and-fries chain location was announced in September 2019, and there are plans for a Chipotle to open later this year in the same shopping center. The new Five Guys is just a short walk from the Heavenly Mountain Base Lodge; no doubt the new owners are hoping to capture more than a few hungry skiers headed home after a day of skiing. 

Five Guys
3640B Lake Tahoe Blvd., South Lake Tahoe
530-494-9031 • Fiveguys.com/Locations

__________________

Suzie Dundas is a Truckee-based freelance writer. Her work has appeared in Forbes, Fodors, TripSavvy, Playboy, Lonely Planet, SkyLife Magazine, and many more. When not writing about Tahoe, you can find her doing the usual Tahoe activities, like biking, skiing and hiking. Check out more of her work at suziedundas.com

Supper in the woods
Dinners raise money for Tahoe Food Huband highlight local food and drink.
Written by Amanda Burden

Tahoe Food Hub leaders organized the second of three Supper Clubs on Sept. 10 at the beautiful Dancing Pines private property near Jackson Meadows, 20 minutes north of Truckee. The well-attended evening was chilly, a little rainy, and by event’s end guests’ breath was visible, proving that locals truly are “Tahoe tough.” 

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Supper Club Menu

Bundled in jackets and scarves, participants initially wandered around the property, sitting by the tranquil creek, huddling around a fire pit, and mingling in the mobile bar area while sipping local beer and wine.

The party then moved to the giant, long, wooden table surrounded by a pine canopy. 

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A large group attended the second Supper Club dinner to benefit Tahoe Food Hub

The four-course dinner was prepared by Alex Tolger, co-owner of Mogrog Rotisserie food truck and Kitchen Collab in Truckee. He has worked with the Tahoe Food Hub for five years. 

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From the Farm: Kasha Cabbage Rolls with Preserved Lemon Sweet Pepper Sauce

Tolger crafted a menu that highlighted grass-fed lamb from Hole in One Ranch in Janesville and organic produce from Stone’s Throw Farm in Colfax. The farmers, Steven and Bryanna Eisenhut, and ranchers, Joe and Teri Bertotti, joined the table and offered a short talk about their operations.

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From the Ranch: Braised leg of lamb ragout with spaetzle grun and sage oil

“There’s a story behind every meal you eat,” Joe said. “Family farmers often are a part of that story. The business is challenging and we are looking for your support.”

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Joe and Teri Bertotti of Hole in One Ranch in Janesville

Almost all of the food and drink served at the Supper Club events were locally sourced. Butter, bread, and FiftyFifty beer came from Truckee, to name a few additions.

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FiftyFifty Brewing Co.’s beers were featured at the event

The Tahoe Food Hub started six years ago and now runs three trucks for pickup and delivery, a 4,000-square-foot warehouse for storage, and a well-curated farm shop in Truckee. The hub also just launched an online farmers’ market for the public.

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Tahoe Food Hub runs three trucks for local food pickups and deliveries

The Supper Club events are finished for the season, but you can sign up for a dinner taking place as part of WinterWonderGrass at Tahoe Food Hub on Oct. 17. In addition, the hub will present community soup nights beginning Oct. 22. For details, visit www.tahoefoodhub.org.

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Tahoe Food Hub organizes several events throughout the year

Sponsored Content

Drink Like It’s the 1920s at the 8th Annual Chemistry of the Cocktail!
Written by Patrick Turner

The board and staff of the Terry Lee Wells Nevada Discovery Museum invite you to join us for the 8th annual Chemistry of the Cocktail — the museum’s premier fundraising event. Come as a flapper, gangster, or silent film star, or come as you are and explore 1920s-style libations, enjoy delicious food from local culinary purveyors, and provide support for the museum’s mission in our community.

2019 Chemistry edible R T Blog 800x400

Here is just a sampling of what’s happening at this year’s event on Fri., Nov. 8:

Classic Cocktails
Sample expertly crafted 1920s-era ”giggle water,” including the sidecar, Manhattan, classic gin and tonic, and more.

Delectable Fare
Enjoy tasty bites from more than 12 of your favorite culinary purveyors including Cherry Bomb Catering, Liberty Food & Wine Exchange, Blend Catering, Washoe Public House, Food Evolution, Fig Tree Catering, Hash House a Go Go, Men Wielding Fire, Bibo Freddo, Mindful Cupcakes, DoughBoys Donuts, and Kimmie Candy.

Break the Vault
Try your luck at breaking the vault and win big. For either a $50 or $100 donation, you’ll have the chance to punch one of 100 compartments containing prizes such as wine, alcohol, food, experiences, and even travel. Participants are guaranteed prizes equal to the value of their donations or greater.

Password Please
Be sure to visit the Secret Speakeasy, presented by Dolan Automotive Group, where you’ll experiment with botanicals and their use in gin while sampling a French 75. All you’ll need is the secret password.

Selfie Bling
Snap a commemorative photo of your 1920s self wearing a selection of high-end “ice,” on loan from BVW Jewelers.

Impressive Grifter
Prepare to marvel at the mystical and magical talents of Justin Impossible. But keep an eye on your “cabbage”! 

Proceeds from Chemistry of the Cocktail support The Discovery's efforts to offer enriching educational programs and host engaging exhibitions focused on science, technology, engineering, art, and math.

Chemistry of the Cocktail tickets are available at Chemistryofthecocktail.org, by calling 775-786-1000, or at the museum’s admissions desk. We hope to see you here!

Patrick Turner is vice president of marketing & communications for the Terry Lee Wells Nevada Discovery Museum in Downtown Reno.

Sponsored Blog

One Sweet Family
Chocolate and ice cream dreams help the Vance family build a hempire. 

Written by Natasha Bourlin
Photos courtesy of Vance family


First, there was chocolate. Then came specialized ice cream. Now, expertise in those realms has branched into a totally new endeavor for Dorinda Vance and her sons: LiveKAYA

Chocolate has been treasured since around 2,000 BCE, when the Mayans in Central America first discovered cacao and its deliciously invigorating benefits when ingested. In the millennia to follow, it’s morphed into many a pleasurable delicacy, from potable to edible. 

display of handmade artisan chocolates from Dorinda’s Chocolates

In 2008, Dorinda Vance turned her passion and experience working with chocolate into a Truckee-based business, Dorinda’s Chocolates. Five years later, in 2013, she moved her business to Reno, along the Truckee River, with her son, Dustin

From left, Dillon, Dorinda, and Dustin Vance, the three family members behind Dorinda’s Chocolates, Rolled Mountain Creamery, and, most recently, LiveKAYAFrom left, Dillon, Dorinda, and Dustin Vance, the three family members behind Dorinda’s Chocolates, Rolled Mountain Creamery, and, most recently, LiveKAYA

Today, her two bustling retail stores drive demand that’s met in a large locale where her chocolates are crafted. That demand can’t be met with machinery alone, however. Today, with a team of chocolatiers, customer-service specialists, and two more businesses under the Dorinda’s umbrella, it’s become a full-fledged family affair. 

Fresh from the U.S Marines, Dillon Vance joined his mother and brother by forming Rolled Mountain Creamery in 2016. Reflecting on freshly crafted ice creams he read about while in Asia, where power grid issues often necessitated á la minute ice cream creation, he brought the technique to Dorinda’s Chocolates, and a new business was born. 

Dillon Vance produces ice cream on the spot at Rolled Mountain Creamery in Reno
Dillon Vance produces ice cream on the spot at Rolled Mountain Creamery in Reno

At Rolled Mountain Creamery, the Vances and their team make ice cream to order using fresh, raw cream combined with Dorinda’s high-quality ingredients. A stainless-steel plate serves as a freezing mechanism, then the solid cream is rolled and served to salivating customers. Vegan options also are available, and all varieties are made with mostly locally sourced ingredients. The ice creams are available at both Dorinda’s Chocolates locations in Reno (the second is in the SouthCreek shopping center in South Reno). 

spatula crossing cold plate and creating strawberry ice cream rollscup of rolled strawberry ice cream with chocolate syrup and whipped cream topping, including chop sticks

Capitalizing on Cannabinoids

Blending business savvy with health benefits, the family just launched a new venture in April 2019. The Vances already knew of the positive effects that the high-grade, 70-plus-percent chocolate they used had on people’s well-being. 

“The amount of cocoa solids in dark chocolate is important because it can be an indicator of the amount of dietary flavonoids, which are antioxidants found in fruits, vegetables, and certain drinks. Research suggests consuming more dietary flavonoids is linked to a lower risk of coronary heart disease,” states an American Heart Association article entitled “Are there health benefits from chocolate?” 

“Most dark chocolate is high in flavonoids, particularly a subtype called flavanols that is associated with a lower risk of heart disease. Some studies suggest chocolate or cocoa consumption is associated with a lower risk of insulin resistance and high blood pressure in adults,” the article continues.

While white-labeling chocolates for local dispensaries upon marijuana legalization, Dustin learned distillation and math equations necessary to dose chocolates with desired amounts of cannabidiol (CBD), removing the psychoactive tetrahydrocannabinol (THC) compounds. The Vances began experimenting on their own, adding CBD to high-quality MCT coconut oil and, of course, flavoring it with French chocolate. 

“In humans, CBD exhibits no effects indicative of any abuse or dependence potential. CBD has been demonstrated as an effective treatment of epilepsy in several clinical trials … There is also preliminary evidence that CBD may be a useful treatment for a number of other medical conditions,” says a 2017 World Health Organization report. “There is unsanctioned medical use of CBD-based products with oils, supplements, gums, and high concentration extracts available online for the treatment of many ailments. CBD is generally well tolerated with a good safety profile.”

With the advent of a federal bill legalizing hemp, the plant from which CBD is derived, as an agricultural product in 2018 in all 50 states, it could now be added to a plethora of products. 

A New and Delectable Enterprise

During their efforts with the dispensaries, Dorinda began trying CBD. She wanted something that could help with pain and inflammation but without the high. Dorinda discovered firsthand that it helped dramatically with both aching from her bone-on-bone knees and difficulty breathing that resulted from a broken nose. 

After personal validation of its efficacy, much recipe experimentation, focus groups, shared therapeutic effects by those testing the products, and, finally, enormous demand, the family launched LiveKAYA

bottle of organic CBD hemp oil infusion from LiveKAYA surrounded by cacao nibs
Organic CBD infusion from LiveKAYA

After their peers and focus group members tried samples, they began knocking on Dorinda’s door for more. They began sharing their notable improvements in everything from gout to the pains of chemotherapy after regularly ingesting the chocolates, which inspired the Vances further. 

As a network marketing veteran, Dorinda wanted to create a business model outside of the usual retail realm for the vegan, keto-friendly products they make from Valrhona chocolate and organic, U.S.-sourced hemp. 

“I wanted to be able to help other parents. I was always able to be there for my kids, and wanted to be able to help our community and others unlock more time with their families,” says Dorinda, co-CEO and founder of LiveKAYA.  “Here, we can control the product. When you take our products, you know exactly how many milligrams of hemp are in there.” 

In fact, the Vances guarantee the contents, thanks to the third-party testing they do — the results of which they provide to the team of brand partners they’ve built for LiveKAYA. To get the CBD chocolates, a customer must purchase from one of the brand partners or become one him or herself. But it’s not your mother’s multilevel marketing biz. They joined forces with a network marketing expert, Marc Schenkel, to create a model in which everyone thrives and there is no income pyramid involved. 

It’s the biggest endeavor the family has ever undertaken. The very CBD products they were working to bring to market helped them get through the process in a calm, anxiety-free fashion, they say.

“We’ve created a superior product and a superior compensation plan,” Dorinda says. “It helps so many people, and that’s one of the fun reasons we’re in this business. It’s changing people’s lives, one bite at a time.” 

“I believe we can actually make a difference to people’s well-being,” asserts Dustin Vance, chief operating officer of Dorinda’s Chocolates and vice president of product development for LiveKAYA. “The opioid crisis is terrible, so we created a product that’s natural, organic, tastes good, and is of the same quality as Dorinda’s chocolates.

From left, Dillon, Thom (Dorinda’s husband and father to their three boys), Austin (the Vances’ third son), and Dustin Vance outside of the Riverside Dorinda’s Chocolates location north of the Truckee River in downtown Reno
From left, Dillon, Thom (Dorinda’s husband and father to their three boys), Austin (the Vances’ third son), and Dustin Vance outside of the Riverside Dorinda’s Chocolates location. 

A one-month supply of 30 CBD-infused MCT oil runs close to $100. To become a brand partner, it’s a $24.95 annual fee.

In LiveKAYA’s first week of operations, people were already getting checks, and the Vances have been cutting them ever since. Dorinda has been doing presentations on the business across the U.S. since its launch and now has brand partners in 38 states. 

With goals of expanding LiveKAYA while keeping Dorinda’s Chocolates and Rolled Mountain Creamery thriving, the family businesses are set to get sweeter by the day. 

Click to watch their story:

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Dorinda’s Chocolates and Rolled Mountain Creamery
727 Riverside Drive, Ste. E, Reno
75 Foothill Road, Reno
775-432-2024
Dorindaschocolates.comRolledmountaincreamery.com 

For details about LiveKAYA, visit Livekaya.com.

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