WRITTEN BY MARISA GANCZ 

In Northern Nevada, barely a day passes without news of an exciting new restaurant, a sensational up-and-coming chef, a must-try dish, and an event that celebrates all of this. The Nevada Restaurant Association has created an edible experience that makes it easy for the community to dine out for a cause this upcoming July 24 – 30. During its inaugural Nevada Breakfast Week, many participating restaurants will turn your dining experiences into philanthropic ones as we celebrate this year’s National Culinary Arts Month. 

creme

Read more: Nevada Breakfast Week Sets Students Up For Success

WRITTEN BY ASHLEY JEPPSON
PHOTOS COURTESY OF NEVADA DEPARTMENT OF AGRICULTURE

Summertime is synonymous with local food here in Reno-Tahoe — or at least it should be. There’s nothing better than biting into a perfectly ripe cherry tomato from Fallon, slicing up a Yerington onion for your gazpacho (because it’s too hot to cook anything), or sweetening your iced tea with Reno honey … or is there? What if you could meet your farmer — and learn about where and how that tomato was grown —– right from the grocery store or restaurant menu?

hidden valley honey farmers market copy

Read more: Meeting the People Growing Your Food Has Never Been Easier

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

SHAW FAMILY FARM

Feast in the Field

Written by Amanda Burden • Photos by Jaci Goodman

Guests gathered at the Shaw Family Farm in Truckee on Saturday, Aug. 21, 2010 for a Feast in the Field.

Before dinner, participants walked around the 40-acre property to enjoy the Shaws’ bountiful outdoor gardens and beautiful greenhouse stocked with leafy greens. A large enclosure housed roaming chickens and a coop brimming with fresh eggs. Another enclosure housed two fat pigs, Mr. and Mrs. Bacon, who will be slaughtered this fall. Guests gathered around a large outdoor oven and counter for Northern Sierra wines and freshly baked pizza piled with Barbara Shaw’s basil pesto, Super Sweet 100 tomatoes, and shaved American, Parmesan, Asiago, and Romano cheeses, as well as a pizza of Brie and prosciutto with Nevada’s Hearts of Gold melon and Shaw arugula salad.

Read more: DINNER IN THE FIELD

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