edible updates
THE LATEST SCOOP
Keeping you informed of local food and drink news.
WRITTEN BY MICHAEL TRAGASH
ILLUSTRATION BY GREG BRADY
In five years, a lot has changed. When edible Reno-Tahoe first began printing its pages, we could proudly call the local food movement burgeoning, with local farmers gaining the recognition they deserve, and chefs and home cooks beginning to favor local products.
Fast forward to the present, and we now can excitedly say our local food movement is thriving. It’s truly a great time to be a food fan(atic) in this community.
On a daily basis, I connect people to great local businesses as Yelp.com’s Reno community manager, and in this column I’ll keep you connected to all the exciting activity and progress happening in our local food community. We’ll cover everything from new business openings to legislative updates, new dishes causing a stir around town, the fantastic awards garnered by local producers and their products, and much more.
Speaking of awards, in March, Sparks-based Common Cider Co. was named Cidermaker of the Year — and won a gold medal for its Hibiscus Saison — at the New York International Beer Competition, a highly coveted distinction awarded by a panel of esteemed members of the trade, including representatives of the world’s largest retailers, distributors, and importers. Following that win, in April, Common Cider brought home five medals at the Great Lakes International Cider and Perry Competition. In late June, Hibiscus Saison received a medal (unknown which one at press time) at the California State Fair, where the Blood Orange flavor won gold last year. And, just in time for summer, cans of its Blood Orange Tangerine and Hibiscus Saison will be released in four-packs that will feature a special recipe from local chef Mark Estee.
In regards to Estee, his contributions to our local food scene were on the national stage again in a great story on MSNBC at the beginning of May. The story focused on how Reno Provisions helped to vertically integrate his operation while increasing the accessibility and availability of the best locally grown and produced foods for residents and restaurateurs alike. This is just another example of Estee’s unwavering support of the local food community. He’s always willing to share tips and shine the spotlight on up-and-comers, and Reno Provisions offers demos and classes regularly. Everything in the culinary realm is fair game, from pastry to, as we saw in May, pickles. Nevada Brining Co. joined Estee for a weekday evening class that taught youths how to make their own pickles.
By the way, Nevada Brining Co. is winning fans left and right with its perfectly pickled products such as Stagecoach Carrots and Pickled Cauliflower, sold at specialty retailers throughout the Reno-Sparks area. Recently, its signature Boozy Pickle, originally made with a special brine combining Las Vegas Distillery’s 7 Grain Whiskey and smoky Fresno chili peppers, became a series with the addition of a recipe incorporating Seven Troughs Distilling’s Recession Proof Moonshine. Word on the street is that Nevada Brining Co. owners are speaking with other local distillers, too.
And in case you missed the news, the owners of Seven Troughs partnered with the Reno Rodeo to create Reno Rodeo Legacy Vodka, which uses a grain base of corn grown in Winnemucca. Partial proceeds from each bottle sold benefits the Reno Rodeo Legacy Foundation. Seven Troughs’ owners are committed to honoring the distilling traditions of Nevada, and are in the process of distilling their Old Commissary Whiskey, a reproduction of the first whiskey ever produced in Nevada.
Speaking of whiskey, The Depot Craft Brewery Distillery in Reno recently released its first bottles of Biggest Little Bourbon to an excited audience of friends and fans during its Derby Day celebration in May. This bourbon was aged for about five months in small-format barrels, which speeds up the aging process. In Fallon, Frey Ranch Distillery laid its final batch of bourbon to rest before beginning the farming season. This bourbon will age in large-format, charred American Oak barrels for a minimum of four years, allowing the flavors to mature and develop.
I look forward to bringing you new updates in the next issue, publishing Oct. 3. In the meantime, don’t forget to eat, drink, and buy local!
Michael Tragash is a senior community manager with http://www.Yelp.com He’s passionate about connecting people to all the useful, funky, and cool businesses and happenings in the Reno-Tahoe region. You usually can find him exploring the local food and drink scene or the natural beauty that surrounds us.
