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Order Alaska Select's wild-caught, quality catch from home
Written by Jenna Talbott and Le‘a Gleason
Strange times indeed leave many small businesses shuffling to consider not only how they can stay afloat, but also how they can adjust to serve their local communities, if possible. The COVID-19 pandemic has fallen on the Reno-Tahoe area like an invisible fog, presenting the social paradox of isolation and unity. Personal and economic sacrifices are being made for the greater health of our communities as we try to navigate uncertain times. Social distancing and quarantining make food and shelter our collective priorities as all non-essential businesses are closed until further notice.
Alaska Select Seafood representative Jenna Talbott was born and raised in Reno, and says the company’s sea-to-table business is on track to distribute its flash-frozen, sustainably caught, wild Alaskan seafood to its club members in the Reno and Truckee areas in May.
“Hopefully things will be back to normal by then,” Talbott says. “But either way, we are going to keep on track taking seafood orders and providing a convenient and quality source of omega-3s and protein for households.”
Alaska Select Seafood traditionally distributes bulk orders of premium, sustainably caught seafood to individuals in Reno and Truckee twice a year, in May and again in October/November. Club members (join for free here) generally pick up their orders at designated times and locations in the area.
Sockeye salmon fisherman Captain Nick Lee, owner of Alaska Select Seafood, says that due to the present circumstances, the small company is offering home deliveries to those who are immunocompromised or under quarantine.
“We will encourage those who are able to please come and pick up their orders while still practicing social distancing as necessary,” he says. “We will do our best to responsibly manage the distributions. We are taking this opportunity to maintain services for our customers very seriously.”
Talbott says that, in general, if Alaska Select Seafood is about anything (besides quality, she notes), it would be responsibility. The company uses its income and resources to fund educational projects about the seafood industry so that consumers can make responsible choices, whether it’s with Alaska Select Seafood or in the seafood aisles of their local markets.
The Story of Alaska Select
“I first got involved with Nick Lee on his passion-project side of things,” Talbott says. “We put together a presentation that sort of decoded the intentionally misleading language used in the seafood industry, so that consumers can understand what story they are buying into. Nick is very passionate about empowering people to make responsible choices because he really understands what is at stake with our oceans.”
Lee has fished in Bristol Bay (the world’s largest and most sustainable wild sockeye salmon run) for more than 35 years, and over time he began growing his personal distributions of sockeye salmon from family and friends to create Alaska Select Seafood in 2013. He began networking with other responsibly sourcing fishermen and small fisheries in Alaska to provide a variety of wild-caught options for seafood lovers to order in bulk.
Arial shot of Captain Nick Lee's fishing vessel, the Anasazi.
Its name was written in the muddy delta by crew members.
Photo by Austin Breckinridge
Lee’s sockeye salmon is available for order in 10- or 20-pound boxes of flash-frozen filets or portions. Alaska Select Seafood also offers black cod, Pacific cod, lingcod, king salmon, smoked sockeye salmon, halibut, spot prawns, and bairdi snow crab — some available in five-pound boxes. The Alaska Select Seafood website has detailed information on the background and sourcing of each product.
After getting involved with Alaska Select, Talbott is heading into her third season working in Bristol Bay. As a quality control personnel, she saw firsthand how the fishery has upped its standards to produce the quality products Alaska Select proudly offers. Lee and Talbott also are working on a book that delves into how these practices revolutionized and saved the Bristol Bay industry, which now provides more than half the world’s sockeye salmon.
Lee hangs his captain hat all but six weeks of the year, yet his whole life is dedicated to sharing his insights into the seafood industry.
Nick Lee, owner of Alaska Select Seafood, barbecues black cod. Photo courtesy of Alaska Select Seafood
“I began fishing in Alaska 37 years ago. Over that time, I’ve worn many hats and become all too familiar with the inner workings of the fishing industry and its battles over sustainability, safety, and quality. I’ve harvested sockeye, silvers, kings, cohos, halibut, black cod, herring, Pacific cod, and even sea monkeys, in a variety of regions with different gear types,” he says, referring to the equipment used for fishing.
“At age 18, I worked my way up from the ‘slime line’ in a processing plant to the first line of quality control,” Lee continues. “My first job out of college was inspecting for a seafood trader. I served as the logistics coordinator for a shipping company, where I oversaw union labor. I was a founding board member for the Bristol Bay Regional Seafood Development, which helped delegate funds for scientific research, quality programs, and management for the largest sockeye salmon run in the world. I’ve now worn a captain’s hat for 25 years and, most recently, started Alaska Select. The common thread through all my endeavors in the industry has been the pursuit of quality. My goal now is to share some of my knowledge with seafood lovers — to give them the tools to pursue sustainable quality for themselves and to take the story of seafood for Americans back.”
Talbott says Alaska Select Seafood’s mission is two-fold.
“We aim to provide responsibly sourced, quality products from select fisheries that fund projects through which Nick can share his insight and story,” she says.
The following video showcases Lee’s passion for his work.
At the forefront of Alaska Select Seafood’s projects is a documentary on the importance of wild salmon as it relates to the Pebble Mine project.
Lee has been hard at work year round with a team gathering footage and interviews to spread awareness about a myriad of issues including the imposing threat of the Pebble Mine, which will put the world’s largest, most sustainable sockeye salmon run at risk of devastation.
Reno geologist Ann Carpenter disagrees with the anti-Pebble Mine movement, but she has become a big supporter of Alaska Select Seafood because of the quality of the fish.
Carpenter initially tried some of Alaska Select Seafood’s offerings at a dinner party hosted by Talbott and placed an order the next day.
“I got smoked salmon and prawns and it was lovely,” Carpenter says. “I (liked) both the freshness and the sustainability aspect. I’m concerned about overfishing the ocean. I’m landlocked here in Nevada so I really haven’t had a lot of great luck with fresh fish. I noticed the flavor differences. You get farmed salmon and it’s got no character.”
Carpenter also was impressed by Alaska Select’s treatment of its products.
“The company freezes them and puts together a product that’s frozen once, not 700 times by the time it makes it to Reno,” she says. “I think that makes a difference — you freeze and thaw anything enough and you affect the quality of the food or even the flavor of it.”
Reno locals gather at a private residence for a dinner presentation on the seafood industry hosted by Alaska Select.
Photo courtesy of Alaska Select Seafood
After ordering once last year, Carpenter made a bigger order this fall, which included salmon, smoked salmon, black cod, and prawns. She is especially fond of the black cod.
“Once I started eating the cod, everything was going to come up second to it. The cod just speaks for itself. I either pan fry it or bake it and use very little butter or oil because the flavor is so incredible,” she says.
The Alaska Select Seafood website provides an array of recipes to guide and inspire home cooking — something it seems we are all becoming more accustomed to lately.
To join a Reno or Truckee club, go to Alaskaselectseafood.com and sign up for free. Club members will be notified when orders open in April and distribution hits in May.
“Hot tip: The black cod goes fast!” Talbott says.
- Category: Blog
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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.
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.
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.
Free home delivery to all residents in the Somersett/Del Webb/Sierra Canyon/Northgate/Robb Drive neighborhoods, plus a drive-through window is available.
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.
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).
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
Offering to-go items. Place and pay for your orders online, by calling 775-324-4787, or in person.
**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.
Meal sites expected to start Tuesday, March 17.
C.C Meneley Elementary School
Aspire Academy High School
Delivering meals via the bus route from 9 to 10 a.m. starting March 16.
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 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
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
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.
- Parent Category: Blog
- Category: Eat Local
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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
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
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.
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- Category: Eat Local
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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
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
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
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
- Parent Category: Blog
- Category: Eat Local
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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.
Augatido 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)
Lattin Farms (Fallon)
Avanzino Farms (Reno)
Prema Farm (Loyalton)
MaryAlice’s Sprouts Farm (Reno)
Kennedy Ranch (Lamoille)
Bare Ranch (Gerlach)
Palomino Valley Chicken and Eggs (Reno)
- Parent Category: Blog
- Category: Eat Local
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Written by Jane K. Callahan
Photos courtesy of Camp Richardson
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:
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
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.
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
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
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 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.
- Parent Category: Blog
- Category: Eat Local
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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.
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.
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
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
- Black River Russian caviar, packed in house to order, price based on tin size.
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.
For private tastings and event tickets, visit Theflavorstudio.com, or call 775-525-5898 to make a reservation.
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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.
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.”
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.
Vegan and vegetarian options are available at Stella, such as these tacos made with salsa cruda and seasonal vegetables
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
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.
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
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Supper in the woods
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.”
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.
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.
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.
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.”
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.
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.
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.
Tahoe Food Hub organizes several events throughout the year
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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.
Here is just a sampling of what’s happening at this year’s event on Fri., Nov. 8:
Sample expertly crafted 1920s-era ”giggle water,” including the sidecar, Manhattan, classic gin and tonic, and more.
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.
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.
Snap a commemorative photo of your 1920s self wearing a selection of high-end “ice,” on loan from BVW Jewelers.
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.