ftp image table-to-lake-2 originalsize copyYou’ve probably had cuisine that can be considered elevated — but not like this.

Homewood Mountain Ski Resort sits atop 7,880 feet and spans 1,260 acres of spectacular mountain terrain. While skiing or boarding the slopes is likely the first thing you think of when Homewood crosses your mind, it is no one-trick-pony. On the contrary — Homewood is just as much a summer destination as a winter one. Summers are filled with paddle boarding, biking, hiking, lakefront yoga (talk about relaxing), a Tuesday night cornhole league — we digress.

Of all the summer activities that may “peak” one’s interest, we are most excited about the Farm-to-Peak dinner program. (Obviously.) This Saturday should prove to be over-the-top in every sense.

Homewood has invited Chef Kellan Hori of Kellan's Kitchen to prepare our meal, a personal chef hailing from the Bay Area and Tahoe whose reputation for crafting experiences — not merely good food — precedes him.

After drooling over the menu for a few minutes (it was truly difficult to stop), it became clear that Chef Kellan has his head in the clouds and keeps his feet on the ground in the best way possible. From the amuse, duck fat and truffle popcorn, to the final course of “s’mores” re-imagined with bittersweet chocolate mousse and a brûléed vanilla marshmallow, his cuisine is friendly. You don’t have to put on airs to approach it. It’s an ally, not a pretentious enemy. But it will certainly challenge you to think of the most comforting culinary stand-bys in a new light. You may be comfortable eating your popcorn out of a bag, but Chef Kellan will show you it can also be dressed up for a night on the town. His menu is an old, familiar friend who suddenly transforms when they put on that suit or that little black dress. Suddenly, you can’t help but see them differently. (In a good way.) Plus, his menu celebrates all our favorite hometown heroes — it’s sourced and inspired by the best seasonal ingredients our region offers.

Don’t even get us started on the wine program for this event. Chef Kellan has partnered with Alderbrook Winery to provide us with perfect pairings for each course (including their award-winning Pinot). Resident sommelier Regina Sanz is slated to share her expert guidance throughout the evening, also.

We couldn’t be more excited for this elevated dining experience. We hope you’ll join us. 

It's been a busy summer; but it's also been a beautiful one. This year, we had the honor of partnering with several local restaurants, artists and bars to host two Artown events in Reno. We love seeing people come together around a good meal, a tasty beverage and a common goal — and we hope to enjoy many more summers like this one.

Here are some highlights from these two events: Edible ART (July 9 - with Bowl Restaurant, Cepage Selections. Featured charity: NEO Artspace) and Art of the Cocktail (July 17 - with Chapel Tavern. Featured charity: Urban Roots Garden Classrooms). 

To see more pictures, visit our Facebook page. 

Edible ART

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ART OF THE COCKTAIL

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Grow With Us

as an Advertising Sales Representative

Our local food culture is growing like crazy and we want to grow with it. We are currently looking to expand our team and need all the help we can get! 

As a mission-based, quarterly publication that focuses on local and sustainable food, our goal is to educate and encourage the purchase and consumption of locally produced food and beverages. This is not only a fast-growing niche market segment, but a reflection of the ways our region is growing toward a more sustainable future. We can all agree this is a worthy cause—and we need more hands and hearts to join us on this mission. 

We are looking for a motivated and qualified Advertising Sales Representative with at least 3 years of outside ad sales experience to join our sales team for print and online. While it is a commission-only position, the commission plan is very generous. Developing new business is a priority! This is a way we can ensure our ability to highlight, stimulate and celebrate new local restaurants and businesses. 
A successful candidate will need to do the heavy lifting of cold calls and pursuing sales opportunities; and have a proven track record of success. Much like our colleagues and friends who bring goods from farm to table, the right candidate for this position must be able to bring a sale from the initial call to a successful close (and everything beyond and in between). 

Here's a description of the kind of person we're looking for:

            • at least 3 years of advertising sales experience (a must)

           • must live a healthy lifestyle and have a passion for the local food movement

            • cold calling experience and solid presentation skills

            • must be self-starter and be entrepreneurial in spirit

            • the ability to build relationships effectively

            • must be able to work independently in a home office

            • be computer proficient with a broadband internet connection

            • complete reports to update sales management on account activity and emerging new opportunities

            • might involve regional travel

Interested? Please send your resumé and cover letter to This email address is being protected from spambots. You need JavaScript enabled to view it.

Please help us spread the word on Facebook and Twitter, too! Thanks for growing with us. 

 

Reno Street Food is tonight! Reno Street Food will feature Dish Truck, Roundabout Truck, Red Truck, St. Lawerence Pizza, Men Wielding Fire, Java Sushi, Brothers BBQ, Hot and Healthy Crepes (Savory and Sweet), Burger Me, Full Belly Deli and One World Coffee and the Beer Garden by Great Basin Brewery! More trucks and Trailers each week. Trucks that will be coming in will be Mamasake Truck, Tahoe Creamery Truck, Battle Born Truck, Lazy Sundae Truck and more! Great Basin Brewery will be serving wine and beer. Reno-Street-Food

Saint Patrick's Day traditionally is celebrated by drinking green beer, wearing green, pinching people who aren't wearing green, and claiming some kind of Irish heritage for the benefit of kisses and hugs. But from 6 to 9 p.m. on March 17 this year, Art Food & Roots at Café de Thai in Reno brings a refreshing change of pace from clovers and leprechauns. The event offers a chance for community members to celebrate and support urban gardening and education for local youths.

Read more: Art Food & Roots Event

chocolate monkey drink

Recipes courtesy of Hyatt Regency Lake Tahoe

Photo by Jeff Ross

CHOCOLATE MONKEY
Hot chocolate, banana liqueur and brandy, with whipped cream

GROUNDED EAGLE
Chocolate liqueur, Irish cream, Grand Marnier,
and coffee, with whipped cream

ALMOND JOY
Hot chocolate with amaretto and coconut rum, with whipped cream

SNUGGLER
Peppermint schnapps and hot chocolate,
with whipped cream and chocolate

Warm Caramelized Apple Tart
Warm Caramelized Apple Tart

LA FERME DELIGHTS THE SENSES.

Written by Sandra Macias
Photos by Chris Stowell

La Ferme draws food aficionados from as far away as New York and from as near as Reno, Lake Tahoe, and Carson City. Its reputation for fine French country-style food budded in Incline Village, its first home in 1992. The buzz didn’t fade when Owner Gilles La Gourge, who is French-Basque, moved it to Genoa six years later.

Read more: FARM CHARM

Steve and Marcia Litsinger

STEVE AND MARCIA LITSINGER
CULTIVATE A WAY OF LIFE.

Written by Mike Colpo
Photo by Mike Okimoto

What Steve and Marcia Litsinger have accomplished in their pursuit of a simple life of thoughtful stewardship defines what many would call the highest level of organic growing. Marcia –– who Steve will tell you is the “brains behind the operation” –– uses bio-intensive (also known as “French-intensive”) growing techniques. Nothing grows around their vegetable patch that doesn’t serve a multi-layered purpose. The produce that supplies their fiercely loyal CSA customers is surrounded by fortifications of beneficials –– lavender, calendula, marigolds, and the like –– all serving to either draw in helpful insects, enrich the soil, complement companion plants, or all of the above. In keeping with their growing style, these beneficials are likely to show up in the regular CSA delivery. They come accompanied by instructions and suggestions for how to use them in everything from salads to homeopathic remedies. It’s been this way since they started doing produce deliveries 10 years ago.

The Litsingers’ approach to farming goes well beyond the food-growing end of the business. Their commitment to self-sufficiency informs everything they do, from the bank of self-installed solar panels behind their home to the natural spring that supplies them with water. Their property is entirely off the grid, and their growing houses are able to supply year-round vegetables in Nevada’s rugged climate without any electricity, making them the only CSA in the region to provide fresh, locally grown produce throughout the year.

“We never set out to become a big farm,” Steve says. “We knew how we wanted to live and we just kept trying things and working on ideas until we got it figured out.”

Indeed, the Litsingers’ friendly, encouraging energy has helped shape their deep connections to Northern Nevada’s community of organic growers. In the 10-plus years since Steve and Marcia officially began their CSA deliveries, they’ve been a part of every major effort to establish a market for locally grown organic produce –– from instructing classes through the River School in Reno to helping establish area farmers’ markets and forming the Great Basin Community Food Co-op (Greatbasinfood.coop). They are among the rare breed of folks who believe that it makes good business sense to show people how to take care of themselves. It’s why one of their regular produce deliveries might include an impromptu inspection of a customer’s fruit tree, or detailed coaching on how to grow the very vegetables that were just delivered.

For details, visit www.greatbasinfood.coop/about-us/farmers/churchill-butte-organics/.

ice carver

Ice takes shape under Truckee sculptor’s care.

Written by Ann Lindemann
Photo by Court Leve

With age-old roots in the world’s chilliest locations, ice sculpture has experienced an exciting revival in recent years. While graceful swans are a perennial buffet table favorite, it’s the non-traditional pieces that are creating the real buzz among a whole new fan base.

Read more: CARVED CREATIONS

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