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Farm-Fresh Produce in Winter? You Bet
Riverside Farmers Market is Reno’s only local, year-round farmers’ market.
Written by Jessica Santina
Photos by Kasey Crispin
If you’re suffering from the winter blues this weekend, may I suggest you head outdoors to the farmers’ market? The bounty of locally grown tomatoes, vegetables, herbs, honey, and eggs is sure to lift you out of your winter funk.
Tomatoes in January? Yes, you read that right. Welcome to the Riverside Farmers Market, Reno’s own truly local, year-round farmers’ market, running outdoors throughout the winter — rain or shine — from 9 a.m. to 12 p.m. every Saturday morning in the south parking lot of McKinley Arts & Culture Center in Reno.
Thanks to Dayton Valley Aquaponics, local tomatoes actually are available throughout the winter in Reno
It was the brainchild of local farmers Kasey Crispin and Zach Cannady, owners of Reno’s Prema Farm, and folks behind Dayton Valley Aquaponics in Dayton, Nev.
“We decided at the end of summer that we wanted a marketplace in the area to sell our products year round, fully independent of the season,” Crispin explains.
Crispin worked hard at the end of the busy summer season to get the City of Reno to approve the year-round market, which would take place on city-owned property and therefore require the farmers to jump a few extra hurdles. The results were worth it, though: the Riverside Farmers Market is the city’s first truly local year-round farmers’ market, selling entirely organic, sustainably raised produce grown within a 125-mile radius of Downtown Reno.
"Eat Your Altitude" is the slogan of the new, year-round Riverside Farmers Market at McKinley Arts & Culture Center
“It’s about recognizing the need for a market focused on local producers,” Crispin says. “We’re experiencing a surge right now of local, urban, organic farms — three new ones have started in the past year. And once they figure out production methods and get their crops going, we wanted to have a place for them to sell their products.”
Why a Year-Round Market?
Crispin says that Prema Farm — which she and Cannady founded in 2016 and currently produces a fully organic bounty that includes lettuces and salad greens, herbs, carrots, peas, radishes, melons, tomatoes, and much more — has already developed a network of loyal customers who actively seek out locally produced, organic items. Even at many farmers’ markets, she says, this can be hard to find.
“Unfortunately, the reality is that it’s not uncommon for farms to operate more like wholesalers, to buy vegetables from as far away as Mexico, and they don’t have to say that they didn’t grow it themselves,” Crispin says. “You’ll end up buying it at a market in Reno and you don’t realize that. It’s a bit of a farce. So everyone at our market has to grow what they sell.”
The January sun still shines at the Riverside Farmers Market in Reno
This extends to the craftspeople, who sell items such as handmade soaps and jewelry, as well as the food artisans selling baked goods at booths or food trucks offering up freshly cooked snacks or meals; or even service providers and manufacturers who provide goods that contribute to the mission of local, sustainable, organic, and eco-conscious living and eating.
What You’ll Find
Crispin says that the vendor lineup varies each week during the winter months, but the following farms have items for sale at the market each week:
- Prema Farm: organic vegetables and herbs
- Dayton Valley Aquaponics: microgreens, tomatoes, peppers
- First Fruits Sustainable Farm (Fallon): pasture-raised pork and eggs, organic produce, honey
- Ital Farms (Reno): organic vegetables and microgreens
- High Desert Farming Initiative (at University of Nevada, Reno): organic vegetables, herbs, honey
- Hole-In-One Ranch (Janesville, Calif.): pasture-raised beef, lamb, pork (available every other Saturday)
- Great Basin Community Food Co-op (Reno): organic and gluten-free baked goods, juices, and coffee
- MwintSoph (Reno): organic baked goods and tamales
- Wedge on Wheels (Reno): food truck offering artisanal cheeses and condiments
- Thali (Reno): food truck offering organic and vegetarian North Indian food
- Down to Earth Compost (Reno): the bicycle-powered local composting service offers drop-off and pickup of compost materials to its customers at the market
- Black Rock Refill (Reno): eco-friendly products and single-stream recycling drop-off service
- Gwendolyn’s Garden (Reno): handcrafted and locally sourced bouquets, wreaths, and pots
As cold weather gives way to warm, look for additional vendors to join the lineup. Once the spring and summer farmers’ market season gets rolling in Reno, the Riverside Farmers Market will relocate to the north side of McKinley, along Riverside Drive, and it will move to a Thursday evening schedule, in order to avoid competing with the nearby California Avenue market on Saturdays.
Riverside Farmers Market
October – May
9 a.m. – 12 p.m. Saturdays
South parking lot, McKinley Arts & Culture Center
925 Riverside Drive, Reno
June – September
4 – 8 p.m. Thursdays
North side of McKinley Arts & Culture Center (next to Riverside Drive)
For details, visit Premafarm.com/riverside-farmers-market.
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Sweet ideas for wedding cakes
Written by Natasha Bourlin
Among the most memorable components of any wedding is the cake. Crowning the ceremony with a slice of sweetness sends guests off with a lovely taste reminiscent of the nuptials themselves.
What are betrothed couples seeking for their Big Day in 2019? Tap into the trends seen by local bakers and food purveyors to create a picture-perfect wedding cake presentation.
Wedding coordination by The Hytch in Reno. Styling by Lucky Burro Event Rentals. Flowers by Love & Lupines Floral Design in Truckee. Linens from Creative Coverings in Sparks. Cake by C's Mad Batter Cakery. Photo by Courtney Aaron Photography
In Carson City, L.A. Bakery has exponential wedding cake options. Cakes range from vanilla and chocolate to almond and red velvet. Filled with creative flavors such as tiramisu and cinnamon cream cheese, this bakery’s edible wedding creations are topped with delectable frostings, including salted caramel cream cheese and chocolate buttercream.
For 2019, L.A. Bakery Sales Manager Ali Arbabha says everyone wants simple cakes. Though the bakers here are capable of creating cakes in nearly any shape, the requests they receive are veering away from the piping and traditional designs seen for decades. Modest, birch-log-shaped cakes are popular, along with those dubbed “naked,” with such light frosting guests can see the cake underneath.
L.A. Bakery offers cake tastings for a $50 fee and can bake sweet showpieces for up to 150 people, if not more, with notice of one month in summertime, or two to three weeks for winter weddings.
Bundt cakes are renowned for their moist deliciousness, due to the shape of the pan, cooking method, and recipes. If the couple is clamoring for this type of cake, Nothing Bundt Cakes can craft just what they desire.
Four different sizes and 11 flavors are available, and some cakes can be ready with just a few-days’ notice, though a month is preferred. Owner of Reno’s Nothing Bundt Cakes Shele Faretto Silveira says the wedding trend she and her staff are seeing most often is a dessert bar. These can offer many different types of treats beloved by the betrothed.
Following a trend of natural décor for weddings, Nothing Bundt Cakes works with local florists to decorate cakes with beautiful, fresh flowers. It also features many other decorative options, along with a gluten-free chocolate chip cookie flavor. Ordering a few varieties — such as chocolate chocolate chip, white chocolate raspberry, confetti, or pecan praline — is a surefire way to please all guests.
Photo courtesy of: Nothing Bundt Cakes
For its in-house weddings, the Peppermill Resort Spa Casino in Reno is receiving more requests for small cakes made just for cutting on camera, supplemented by various other desserts, says Nicole Parker, catering and sales manager. Also among the requests are more cakes colored in earth tones, gold, and ivory; naked cakes with light icing; and ruffle cakes. The Peppermill’s team of bakers can make just about any cake the couple can conceptualize for resort weddings.
The big cheese for the Big Day
Not all wedding cakes need be on the sweet side of the spectrum. Try a savory cheese wheel cake from Wedge on Wheels based in Reno. Ideal for cheese lovers, guests, or a couple with paleo or keto dietary restrictions, for instance, these distinctive cakes are comprised of whole cheese wheels stacked on top of each other.
Dozens of types are available, and the towers can be decorated like traditional cakes — such as with ribbons, flowers, veggies, herbs, or fruit — by Wedge on Wheels, the wedding caterer, or florist.
“They are all the rage in Europe and are starting to become more and more popular here,” says Laura Conrow, Wedge on Wheels owner and certified cheese professional.
Prices start at about $4 to $7 per person, depending on the types of cheeses selected. Conrow conducts consultations and tastings to determine cheese preferences, and she suggests ordering at least six weeks ahead, as some cheeses are only available seasonally.
A bevy of organic bites
One of the most prevalent cake trends for 2019 is adding just a hint of nearly translucent frosting so the cake flavors really shine. Adding touches of greenery instead of flowers to the tiers is another.
Owner of Reno’s Batch Cupcakery Anne Archer uses only organic ingredients in her products. Since the shelf life is lessened using organics, she and her team bake all their wedding orders the same day, so they’re fresh from the oven upon arrival.
Photo courtesy of Batch Cupcakery
Paleo, vegan, or gluten-free orders are regular occurrences at Batch, and Archer says they can’t keep their pumpkin paleo with raw coconut and homemade vanilla bean extract on the shelves due to demand.
“The trend is going toward flavor combinations that please the palate,” Archer says. “A rosewater pistachio or a matcha green tea-infused cake with hints of sage or lavender is divine.”
Also popular for weddings are Batch’s small bites, including alcohol-tinged mini cupcakes in an array of flavors. Tier rentals are free, with various options to go with any décor, such as crystal, silver, and log tiers. Delivery and set-up are free throughout most of the region, and Batch just welcomed a new party bus limo into the family that can transport the wedding party in fun fashion.
Natasha Bourlin is a freelance-writing fan of cake in its many forms.
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Favors for the Big Day
Written by Natasha Bourlin
Photos by Courtney Aaron Photography
Offering favors to wedding guests and wedding parties has long been a tradition. Take-home tokens of appreciation for participating in a couple’s nuptials allow memories to flourish every time family and friends make use of the gifts. Here are some ideas from local experts on what wedding favors are trending for 2019 and how to present them.
Wedding coordination by Liane McCombs. Venue is West Shore Café & Inn in Homewood.
Wedding party wonders
Head to local distillery The Depot in Reno for bottles of locally crafted spirits for your bridal party and groomsmen. Several spirits ranging from bourbon to gin can be found in display-worthy bottles that serve as personal gifts based on a recipient’s taste. To send off the wedding parties with a bit of Nevada pride, try The Depot’s Amer Depot, an herb-, root-, and spice-infused libation that’s a tribute to Nevada’s Basque heritage and culture. Thanks to the distillers at The Depot, wedding parties can continue the celebration long after the couple is honeymoon bound.
Wink Lash Studio + Bath Bar in Reno carries four different colors of soft, lightweight robes and cozy towel wraps that make great, long-lasting keepsakes the wedding party also can use to get ready on the Big Day. Wink also offers gold, silver, and rose-gold jewelry that can serve as gifts for the mothers of the bride or groom or the bridal party. Giving a spa package filled with relaxing bubble bath, bath bombs, and salts is another option.
Gifts for the guests
Owners of Two Birds Coordination Chani Knight and Melia Shamblin share trending ideas for 2019, such as giving guests succulents that live on past the Big Day. Prepackaged desserts serve as tasty edible takeaways, and drink accessories such as wine stoppers that resemble cake toppers, or heart-shaped bottle openers are seeing a lot of favor among wedding guests lately.
For couples on tighter budgets, gift items may be used in the wedding. Monogrammed or artfully decorated glasses, wedding-themed coasters, and personalized candles are a few suggestions from the wedding-planning duo.
When packaging favors, less always is more, they also say. If bottle openers are the keepsakes, tie them onto a variety pack of beers, or wrap eye-catching bows around a set of coasters and incorporate them into the table display.
Sweets from the sweethearts
Dorinda’s Chocolates in Reno can prettily package and personalize truffles with names, initials, symbols, or dates. The chocolatiers also create two- or four-piece boxes filled with the personalized truffles, or with assorted flavors, such as Dorinda’s popular sea salt caramels, or heart-shaped toasty blonds. Also worth noting: Bigger orders get better price breaks.
Handmade confections from Crack’d Toffee can be presented in specially sized favor boxes that can be personalized for the couple. With mouthwatering varieties such as original semisweet, dark, white, and dark-chocolate-coffee toffee, guests can gobble up these goodies while reminiscing about the wedding.
In the market for favors? Visit these area entrepreneurs for a bounty of ideas to gift to friends and family on the Big Day.
Natasha Bourlin is a Reno-based freelance writer who loves a good wedding favor.
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Jewel tones and bold colors brighten the 2019 wedding season.
Wedding trends for 2019
WRITTEN BY NISHA HALLERT
PHOTOS BY COURTNEY AARON PHOTOGRAPHY
Zach and Morgan Watchous' wedding at Gansberg Ranch in Gardnerville. Design by Jenny and Julie Gansberg
Planning a wedding can often feel like a ride on the proverbial emotional rollercoaster. It comes with elation, exhaustion, excitement, confusion, frustration, and bliss. While no planning guide provides the perfect remedy for the planning madness, my hope is that by shedding light on what’s trending for 2019, I can help ignite your creativity.
Venue selection should be your first focus. What kind of experience do you aim to create for your guests? In what kind of setting do you imagine yourself saying “I do”? What kind of backdrop do you want for the photographs? Once you have solidified the venue, the rest of your vision can really begin to take shape.
While outdoor venues never go out of style, they are particularly hot for the 2019 wedding season. In Northern Nevada and Eastern California, we enjoy a preponderance of pleasant weather, especially in the summer. Given the unpredictable nature of spring, however, when selecting an outdoor venue, I recommend choosing a space that has indoor/outdoor capabilities. That way you have options if an unexpected storm decides to rain on your wedding parade.
Venues that have both significant architectural features and incredible views will help set the tone for a memorable experience for both you and your guests. Features such as wall murals, stone columns, and wooden beams are all the rage this season. The benefit of these features, though, is not their trendiness but rather their timelessness. Contemporary, design-focused venues have the panache to be stylish without you needing to be trendy.
Color and design
For this spring and summer, jewel-toned hues are everywhere. Ruby, sapphire, emerald, and amber appear in everything from table linens to tuxedo shirts. These tones are especially hot when complemented by cool colors such as dark teal, soft blue, off-white, and dove gray. Even if you lean toward conservative looks, you can contemporize your wedding-day feeling by using bright, bold accents with your traditional palette. Linen and floral splashes are a good way to go if you aren’t ready to make the jeweled or color wardrobe commitment.
Flowers and décor
This season is all about bold color combinations. Last year’s royal wedding sparked an appetite for lush floral arches featuring abundant, textured blossoms. If that’s not your style, not to worry: Round or geometric ceremony arches, such as triangles with asymmetrical floral arrangements, also are on trend. Suspended floral chandeliers with blossoms create a focal point and create an Instagrammable décor element. Add a neon accent and really show your personality! Velvet linen in jewel tones complemented by teal, ruby, or mustard will add a splash of class to your Big Day. Add velvet couches and love seats to create an unforgettably swanky party!
Say yes to boldly colored, mismatched bridesmaids’ dresses, sparkle and metallic accents, or geometric patterns. You can put crazy colors into simple and classic cuts, do a contemporary take on bows, add a puff to your sleeves, or play with sharp back cuts. For the princesses out there, ball gowns are back! For the rest of us, we take pleasure in a rather contemporary trend of wedding dress jumpsuits in lace or floral prints.
Bride Jenifer Merlyn at Round Hill Pines Beach Resort in South Lake Tahoe. Hair and makeup by Nancy Rice Artistry
Food and beverage
Ah, a favorite subject for us all! Bust out the local craft beer and distilled liquors; gin and whiskey still are hot. Interactive food stations and edible décor also are trendy. Think nitrogen ice cream stations or a pretzel wall with a chef making pretzels to order. For the main dish, lamb beats beef this year. Rather than a traditional sit-down dinner, consider pub-style table service with shared small plates, or a family-style meal. Multicultural fusion menus such as ramen beef burgers or falafel with garam masala stew will wow your guests. For the health and earth conscious, consider sourcing your food from a single farm. And always make sure to take care of your gluten-free/vegan guests.
Photographic experiences and online wedding identity
Finally, all the details are done and now you get to enjoy the party! How do you want to remember your Big Day? Consider an organic photo backdrop, such as a living succulent wall. For the quirky folks, Airstream trailers make a fun photo prop. Whatever element you choose, let your personality shine. Think of creating a space where guests can be entertained through interactive fun. They will want to share those wedding moments on Instagram, and then you can relive the party through their eyes on your honeymoon. Remember to create your unique wedding hashtag!
Nisha Hallert has more than 16 years’ industry experience planning 600-person galas, rooftop weddings, intimate exclusive dinners, events for VIPs such as Former President Bill Clinton, and more. She currently works as director of special events and sales at the Nevada Museum of Art and serves as immediate past president of the Reno/Tahoe chapter of the National Association for Catering and Events (NACE). In 2014, Hallert and her team were awarded a national NACE award for the Best Social Event Production of the Year.
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Edible Reno-Tahoe blog
Story and photos by Jennifer Rachel Baumer
Hearty Fare for Cold Winter Nights
Cold, snowy, winter days can use a pick-me-up of thick, hearty bread and a bowl of hot stew. When it's brisk — or downright cold — outside, here's a combination that should satisfy after a day playing in or shoveling off the snow.
Hearty Multigrain Bread
(courtesy of Jennifer Rachel Baumer. Makes 1 loaf)
2 cups unbleached, all-purpose flour
1½ cups whole wheat flour
2 teaspoons sea salt
1⅓ cups warm water
1 tablespoon honey
1 packet (or one yeast-measuring spoon, or 2¼ teaspoons) active dry yeast (not rapid rise)
1 cup sourdough starter (see recipe below)
2½ tablespoons dark rye flour
2½ tablespoons wheat germ
⅓ cup spelt
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
1 tablespoon golden or dark flax seeds
1 tablespoon roasted, unsalted pumpkin seeds
⅓ cup toasted, coarsely chopped almonds
⅓ cup toasted, coarsely chopped hazelnuts
Before starting, spread almonds and hazelnuts on cookie sheet and place in 325 degree F oven for 20 minutes, then let cool before coarsely chopping. (Alternatively, stirring them constantly in a hot cast-iron frying pan also will toast them.)
In small bowl, mix yeast and honey and add ½ of the warm water. Let sit for a few minutes, then stir to dissolve yeast completely.
Mix 2 cups unbleached flour and 1 cup of the whole wheat flour in a large mixing bowl; reserve ½ cup of the whole wheat flour. Mix in salt, seeds, rye, wheat germ, and spelt. Create a hole in the middle.
Mix the remainder of the warm water with the water/yeast/honey mixture and pour into the hole in dry ingredients. Add 1 cup of starter. Mix flour in from the edges, forming a sticky dough.
Turn dough out onto a floured board and knead 5 to 10 minutes, adding reserved wheat flour as needed. The dough should remain slightly sticky, not become dry or clumping. If it just sticks to your fingers as you knead but pulls back into itself, that's a good texture. If it sticks to you, add more flour, a sprinkle at a time (dusting your hands with it and then going back to kneading is a good way to avoid adding too much at once).
If the dough does get too dry, add water 1 tablespoon at a time. Before doing that, try kneading gently for a minute to see if the flour will incorporate. In our high desert climate, we have such low humidity it's easy to get too much flour in a bread recipe, but sometimes just kneading it will incorporate the flour and bring the texture back in line. Too much flour will create a dry, dense loaf.
Let the dough rest on the floured board while you clean the bowl of the sticky dough. Leave the kneaded dough in a warm, draft-free place, covered with a piece of wax paper, until doubled. At our high elevation, and depending on how active the starter is, this can take as little as 45 minutes or as long as an hour and a half.
When the dough is doubled, turn it out on a freshly cleaned and floured board and incorporate the nuts while "punching down" the dough. Don't overwork it; just knead in the hazelnuts and almonds. Shape the dough into one large, round loaf and place on an ungreased or parchment-paper-covered cookie sheet (it would probably do well on a baking stone, too). Let rise until doubled, 1 to 2 hours.
Preheat the oven to 425 degrees F partway through the rise. Bake for 35 minutes and cool on a wire rack. The bread is best the first day, or toasted after that.
For sourdough starter (prepare 24 to 48 hours before making the bread):
1 packet active dry yeast (or one yeast-measuring spoon, or 2¼ teaspoons yeast; not rapid rise)
2 cups all-purpose flour
2 cups warm water
Stir yeast into flour in a medium-sized mixing bowl. Stir in warm water and mix until it's a smooth, soupy paste. Cover loosely with a sheet of wax paper and leave undisturbed for 24 to 48 hours until actively bubbly. If it never bubbles or becomes active, start over. If, after using it for the bread, you want to keep it, feed it another cup of flour and 1 cup warm water, stir into a paste, and store in covered jar in refrigerator.
(courtesy of Jennifer Rachel Baumer. Serves 4)
There's a trend in some quest-type fantasy novels for characters who are on the road going from one part of the adventure to the next to stop at night and prepare stew. I'm impressed by their ability to either forage for root vegetables as well as flour, stock or bouillon, and salt, or to carry it in their packs — along with the cast-iron Dutch oven.
Provided you're not on the road but in your kitchen and finished with the foraging, this is a simple, fairly quick beef stew to warm up with on cold winter nights.
1¼ to 1½ pounds chuck roast
Unbleached, all-purpose flour
Freshly ground black pepper
2 tablespoons Crisco or other solid vegetable shortening
4 beef bouillon cubes or equivalent
4 to 6 fist-sized waxy white or yellow potatoes
Frozen petite peas (optional)
Wash and chop potatoes and carrots into bite-sized pieces. In a medium-sized pot, cover with cold water and bring to a boil, then let simmer until fork tender. Drain and reserve.
Cut roast into bite-sized pieces. In a container that can be closed (brown paper bag, plastic bag, storage container, or glass jar with lid) sprinkle in 2 to 3 tablespoons flour, a teaspoon of sea salt, and pepper to taste. Add the cut up roast, seal the container, and shake until the roast is coated.
Melt the Crisco in a Dutch oven over medium heat. Add flour-coated pieces of beef and brown until mostly cooked through.
Meat browning in Dutch oven
Add 4 cups boiling water to beef bouillon cubes. Add slowly to browned meat and flour, scraping bottom of pot to loosen fond and using liquid to deglaze. Add another teaspoon or 2 of flour until liquid forms a thick gravy. Add drained potatoes and carrots, and the frozen green peas if using. When mixture comes to a boil, add about 1 teaspoon of sea salt, stir and cover; turn heat to simmer until you're ready to serve.
Stew simmering on the stovetop
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The latest food and drink news from Tahoe and Truckee
Written by Suzie Dundas
After a busy summer of restaurant openings and summer food and beverage events, Tahoe’s entrepreneurs are hard at work with new offerings for the winter season and new year.
Gaining much attention is the newly opened Inclined Burgers and Brews in Incline Village, a joint venture from co-owners Scott Penning and Scott Beck. Penning, formerly of The Ritz-Carlton, Lake Tahoe, and Beck, who hails from a family of restaurateurs, opened Inclined in the former home of Barjay’s. It’s a space that Penning felt would be perfect for a burger joint, going so far as to try to lease it prior to 2018 — though the former owners beat him to the punch. He describes its menu as “simple and streamlined,” though he notes that the cooks are practicing several cooking techniques in the kitchen to elevate the tastes well beyond the standard burger joint fare. While the menu currently is limited to burgers, veggie burgers, salads, and fries, Penning says they’ll be adding a “sweet treats” menu in the near future.
Inclined Burgers and Brews
901 Tahoe Blvd., Unit 2, Incline Village
775-298-7909 • Inclinedrestaurant.com
In Truckee, DRINK COFFEE DO STUFF is gaining attention in the coffee world as it was recently nominated for a 2019 Good Food Award. The national award is given by the Good Food Foundation and recognizes food and beverage businesses that create sustainable, authentic — and, of course, appetizing — offerings. DRINK COFFEE DO STUFF is one of 25 nominees in the coffee category, alongside well-established brands such as Equator Coffees & Teas out of the Bay Area, which ended 2017 with revenues of $16 million. How does owner Nick Visconti feel about DCDS being nominated among such massive brands?
“We’re stoked,” he says.
Winners will be announced in January 2019.
DRINK COFFEE DO STUFF
12177 Business Park Drive, Truckee
In ski news, Alpine Meadows announced the opening of the new Hideaway Café, serving breakfast and lunch at the bottom of the resort’s Subway Chair Life. It’s the latest project from chef Carolyn Newman of the Tahoe Food Hub, and it opened on December 1, in time for the 2018-19 ski season.
Caption: Photo courtesy of Squaw Valley – Alpine Meadows
Hideaway Cafe at Alpine Meadows
2600 Alpine Meadows Road
800-403-0206 • Squawalpine.com
Northstar California has given a gourmet facelift to the Summit Smokehouse, a ski-in, ski-out restaurant situated 8,610 feet above sea level at the top of the Comstock Express lift. The newly refreshed space received an interior makeover and introduced a new menu that focuses on quality and sustainability. Sodas are offered without artificial flavoring or sweeteners, and no disposable cups are available. The culinary concept centers on smoked meats and cocktails infused with western flavors, such as a bacon Bloody Mary or bourbon-spiked sweet tea.
Caption: Photo courtesy of Northstar California
Summit Smokehouse at Northstar California
5001 Northstar Drive, Truckee
530-562-3679 • Northstarcalifornia.com
Other movers and shakers in the area include Alibi Ale Works, which will occupy the former home of Hacienda in Incline Village. The new facility is slated to open in April 2019 and will have 2,500 square feet of indoor space, plus an additional 800-square-foot deck. The current taproom will offer growlers and cans for sale, plus limited brewery tours.
Alibi Ale Works
204 E. Enterprise St. Incline Village
775-298-7001 • Alibialeworks.com
Incline residents will no doubt have noticed that Wildflower Café closed after 34 years of business, with its owners citing leasing difficulties as the main motivator to retire. In South Lake Tahoe, Refuge Coffee has opened a small café inside Blue Granite Climbing Gym under the direction of Refuge Coffee owner Jared Marquez. Though Marquez has been offering coffee-by-mail services for years, this is the first storefront for the young business.
Caption: Photo by Mikhaila Howard Photography
1259 Emerald Bay Road, South Lake Tahoe (inside Blue Granite Climbing Gym)
530-600-2761 • Refugecoffee.com/
And for skiers making the trek down to Kirkwood, The Cornice Pizza recently opened in the village, offering creative pies with an ’80s-inspired, neon vibe.
The Cornice Pizza
1501 Kirkwood Meadows Drive
209-258-6000/ • Kirkwood.com
Suzie Dundas is a Lake Tahoe-based freelance writer. She writes about everything from adventure travel to social media and inspired food and drink. You can find more of her work at Suziedundas.com.
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Written by Christina Nellemann
Photos courtesy of Ciara Ressel, Nevada Department of Agriculture
The cover of the Winter 2018 issue of edible Reno-Tahoe magazine features a sizzling steak synonymous with Nevada’s legacy ranchers and members of the Centennial Ranch and Farm award. Three more 100-year-old ranches were added to the award list during the Nevada Cattlemen’s Association’s Annual Convention Awards Banquet on November 16, 2018.
The Miller family of Miller Ranch in Paradise Valley
Miller Ranch is located in Paradise Valley and has been an operating ranch since 1914. The original owner, Gerhard Miller Sr., and his wife, Maria Gesina Miller, ran the 450-acre ranch where they raised cattle with their son, George, and his wife, Elizabeth. Gerhard’s grandson, Paul, later irrigated the ranch to produce alfalfa and grain. Paul’s son, Stacy Dean Miller, now owns and operates the ranch and grain farm.
The Moura Ranch milking barn in Lovelock
Located in the Upper Valley of Lovelock, Moura Ranch was founded in 1916. The original 80 acres were purchased by Manuel and Maria Moreira, and a portion of the land was dedicated to Fairview School, which their daughter, Virginia, attended. Virginia and her husband, Manuel Moura, purchased additional land to expand their livestock business. Virginia and Manuel’s son, Thomas, and his wife, Darlene, took over the ranch and have passed it down to their three children. Thomas and Darlene’s eldest son, Anthony, and his wife, Lisa, handle the daily care of Moura Ranch along with their children, Daralyn and Devin, raising calves and farming alfalfa and grains.
The Pursel family of Pursel Farms in Yerington
Pursel Farms has existed in Yerington since 1918. Henry Melvin Pursel purchased the original 160 acres and grew potatoes, alfalfa, and cattle. A milking barn, chickens, and a root cellar were added later, and the milking barn can still be seen today. Henry and his wife Rosa’s children, Ralph, Shirley, and Henry Ivy, inherited the farm after Henry’s death. In 1957, Ralph’s son, Melvin, and his wife, Phyllis, purchased the farm from his parents. Melvin’s son and Henry’s great-grandson, Darrell, and his wife, Suzanne, continue to farm alfalfa and raise cattle on the original site.
Hay bales at Pursel Farms
The Nevada Centennial Awards Programrecognizes agricultural families who have owned and operated the same land for 100 years or more. The program started in 2004 and there are currently 52 families on the list. The awards program is sponsored by the Nevada Agriculture Plate funds, Nevada Farm Bureau Federation, Nevada Agricultural Foundation, Nevada Department of Agriculture, Cattlemen’s Association and USDA Natural Resources Conservation Service.
To qualify as a centennial award recipient, an applicant’s ranch or farm must have belonged to his or her family for at least 100 years and must be a working ranch or farm with a minimum of 160 acres, or, if it is less than 160 acres, it must have gross yearly sales of at least $1,000.
Visit the Department of Agriculture website for a list of past award recipients.
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Story & Photos By Asa Gilmore
The Reuben sandwich is the best sandwich in the world, and never in a million years have I been accused of hyperbole. It is basic in design and complex in execution. At the core, things are simple. Rye bread. Corned beef. Swiss cheese. Dressing. Kraut. But each of those ingredients has subtleties apparent only to the true devotee. Corned beef? Pastrami?* Thick sliced? Thin sliced? Dark rye? Light rye? Marbled rye? Dressing? What type of sauerkraut? Red cabbage? Green cabbage? Spices?
Making the perfect Reuben is akin to conducting an orchestra. The details of each ingredient become increasingly noticeable as the composition builds to a crescendo and ends up hot to the touch, and the lingering notes of the finale echo the taste of glory.
Have I mentioned that I like Reuben sandwiches?
The Reuben has varying legends of origin, but we can agree that the tradition began in the early 1900s and that the recipe has stayed the same since. I will note that in this arena, I am a hardcore traditionalist, and my one concession to the changing of times is permitting pastrami to be considered as an ingredient.
Going beyond the basic qualifications, I divide true Reubens into three categories: delis, bars, and casino coffee shops. I have grown to appreciate each one at different times in my life and at different times of the day and night!
The deli Reuben, on which this article focuses, is characterized by a fresh flavor — lightly grilled bread, fresh kraut, a custom dressing, and a certain light finesse of presentation. The bar Reuben is a bit more reliant on the grill for flavor, a bit less reliant on the fresh dressing and kraut, but still a gourmet contender. The casino is the realm of such beautiful theatrics as the Manhattan Deli’s giant Reuben and the Peppermill’s triple decker Reuben.
For the purposes of this article, I will consider my favorite deli Reubens in the Reno area. Among these are three clear contenders: Dish Café & Catering, Michael’s Deli, and Yosh’s Unique Deli.
Let’s start with Dish.
Long ago, when I first was falling in love with the Reuben, Dish’s was one of the first deli Reubens that really impressed me. A decade later, I still think it’s among the best in town. On the menu, it’s called Megan’s Reuben, and I have always wondered who Megan was. Co-owner Joe Horn filled me in on the history.
“Megan was one of our first chefs when we started the business 15 years ago. We knew we wanted a Reuben, but our whole thing was never do what everyone else does, you know? So let’s not do a thousand island dressing, let’s do something different. She always had a lot of Asian influence in her cooking, and she used Sambal Oelek in her sauce, and that’s what changes it up a little bit.”
Mystery solved. I had always wondered what made Dish’s Russian dressing unique, and the subtle addition of garlic chili pepper paste provides that kick that keeps me coming back for more.
Megan’s Reuben at Dish Café & Catering
It’s truly a beautiful sandwich. The presentation is unequaled, with a gourmet green salad as a side providing a fresh balance to the main dish. And the sandwich itself is unique among Reubens, as most are grilled. Dish features only a small kitchen and does not have a griddle. Instead, cooks assemble the sandwiches open faced, and after some time in the oven, transfer them to a panini press. The result is something that can compete with any grilled sandwich, with a light bread flavor, crisp exterior, and a perfect melding of the interior ingredients.
Next, let’s visit Michael’s Deli.
The Michael’s Deli Reuben
It’s on South Virginia Street and is a bustling place with a friendly atmosphere and sports memorabilia lining the walls. Like Dish, it’s been in business for 15 years and is family owned. Michael’s Reuben is classic in every way: marbled rye, dressing made in house, fresh kraut, and a liberal helping of meat. The presentation is simple but satisfying — a gorgeous sandwich that fills the plate. You’ll also have the choice between corned beef and pastrami, so you can choose the traditional way (corned beef) or with the extra smoked flavor of pastrami.
And, finally, there’s Yosh’s Unique Deli.
Though its current location on Foothill Road in South Reno feels newer, this family business has been around for a long time. Josh Codding, the current owner, told me how his grandfather, Joe Castillo, started the original deli 20 years ago. Codding has been involved for six years and has built it into what it is today. Yosh’s has a wide range of menu options and is known for its smoked-in-house tri-tip and pork — and, of course, its Reuben. It’s perfectly grilled with a thick layer of pastrami chunks on marble rye with Yosh’s own dressing. Yosh’s gives you the option to order half a sandwich, but I personally could never be satisfied with half of such a good thing.
The Yosh's Unique Deli Reuben
If you’ve never had a Reuben before, any of the above delis is a great choice for that life-changing experience. For my fellow Reuben fanatics, if you haven’t tried all three of these, I would strongly advise that you do. I find it interesting that all of these classic delis have been in operation for 15 or more years. Reno’s current reputation as a food destination is well deserved, and these businesses are a big part of what began that trend.
The Reuben is the best sandwich in the world. Try any of those mentioned in this article and you’ll agree.
*For my fellow Reuben fanatics: Yes, I realize that a Reuben with pastrami is technically a Rachel. However, for the purposes, of this article I will refer to the sandwich as a Reuben for those uninitiated to our cult.
Asa Gilmore is a photographer and connoisseur of sandwiches. He is a Nevada native and prefers his steak rare and his beer cold. He dislikes biographies of himself, but approves this message.
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Autumn is the best time of year – pumpkin picking, cozy sweaters, hot apple cider, pie baking and pumpkin flavored everything! There are plenty of fun fall events in Northern Nevada that are great for you and your family.
Renner Farm Corn Maze and Pumpkin Patch - Smith, NV
This family farm has a corn maze and pumpkin patch every fall season that you and your kids can visit. They have fresh, homegrown produce for sale, a pumpkin patch, a corn maze, hayrides and a bounce house. Their corn maze is open from September 22 – November 4.
Lazy P Farm’s Fall Farm Festival – Winnemucca, NV
This family operation works to share their love of farming and agriculture with the Northern Nevada community. Their Fall Farm Festival is all about teaching children while they have fun. Children can put their knowledge into action while playing with live farm animals, exploring through the corn maze, and learning about growing corn and pumpkins.
Make sure to check out their website for all their fall events!
Andelin Family Farm Pumpkin Patch and Corn Maze – Sparks, NV
Andelin is all about family. There are plenty of events to take advantage of during the fall season. On top of their pumpkin patch where you can pick your own pumpkin, and their corn maze you can meander through, you can also participate in their zombie paintball, scarecrow paintball, corn creepers haunted attraction and more!
Their website explains all of their events and the dates you can go to enjoy.
Corley Ranch Pumpkin Patch – Gardnerville, NV
If you’re looking for the cutest ranch in Gardnerville, Corley Ranch is your spot. They are a real working ranch raising cattle, farming, hay and pumpkins. You and your family can enjoy the hay slide, kiddie land straw maze, farm animals, miniature golf, pig races, hay wagon rides and the corn maze. They also have a giant sling shot and train rides.
Lattin Farms Fall Festival – Fallon, NV
This amazing farm in Fallon, NV transforms into a fall wonderland. This year you can take advantage of the corn maze, the pumpkin patch, Kid’s Korner, the Scarecrow Factory, Crafters Marketing and the Pumpkin Tower. You won’t want to miss out on these events through the month on October!
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No tricks here: Halloween recipes easy to create and share.
Written by Tamara Berg
Halloween is in the air. Leaves are piling up on the ground, pumpkins are everywhere, and maybe you’re still searching for the perfect costume. If you need that costume for a party, you probably need to bring a treat with you. As my invites piled up, I wondered what kind of appetizer I could bring that’s easy yet shockingly good. If you’re like me and your costume requires plenty of makeup or assembly, you probably want to spend minimal time working in the kitchen. So I sat down with food stylist Patty Mastracco from Idofood.com as she picked out some of her simplest recipes for a sweet and savory Halloween.
Mastracco says Halloween is all about having fun in the kitchen. She has two items that are staples in her fridge for the holiday.
“I like to use chocolate and cheese. These items are easy to work with, and it’s all about keeping things simple, savory, and sweet,” Mastracco says.
All recipes courtesy of Patty Mastracco, recipe developer in Granite Bay.
Ranch Cheddar Pumpkin Sandwiches
(Serves 8 to 12)
1 package Alouette ranch cheddar spreadable cheese
12 slices thick-cut French bread
12 small pieces celery
1 chopped red bell pepper, or 3 to 4 mini peppers
1 can black olives
Spread cheese onto bread slices. Using edge of a knife, make curved lines from top to bottom to make pumpkin ridges. Place celery at the top to make stem. Cut red pepper into small, curved pieces, and place on pumpkin to make mouth. Cut olives into triangles or slices to make eyes and nose. Serve immediately.
(Serves 6 to 8)
1 bag large pretzel twists
8 chocolate-covered marshmallow cookies
1 package candy eyes
1 bar baking chocolate, melted
Break pretzels into 1½-inch curved pieces, using 4 for each spider. Carefully press into lower part of each cookie. Dab the back of candy eyes with a tiny bit of melted chocolate using a toothpick and press onto spider. Store in refrigerator or serve immediately.
(Serves 8 to 12)
8 ounces cream cheese
1 cup cheddar cheese, shredded
¼ cup green onions,chopped
¼ real bacon bits
24 small pretzel sticks
24 large candy eyes
Stir together equal amounts of cream cheese and cheddar cheese, then stir in a little green onion and bacon bits. Shape into 1½-inch balls and roll each in more shredded cheddar cheese. Place small amount of cream cheese on one end of pretzel sticks and use to glue on candy eyes. Press into cheese monsters.Serve chilled.
Note: Monsters may be prepared 1 day ahead, but add pretzel eyes at the last minute as they’ll become soggy if stored overnight.
You can find more recipes created by Mastracco at her website, Idofood.com. Mastracco is available for catering, recipe creation, and cooking segments.
You may recognize Tamara Berg’s name if you’re a local news viewer. Berg is the weekday morning meteorologist at KCRA 3. When she’s not tracking storms, Berg enjoys eating some of the best foods from around the region. She’s been writing restaurant reports around Northern California for more than five years. Berg loves being outdoors with her husband and attending food events across