Amid the verdant Sierra Valley, a solitary acre produces joy for hundreds of people each October. Going into its sixth year, Li’l Meg’s Pumpkin Patch brings a festive air to fall with games, baked goods, artist booths, and a plethora of pumpkins.
Located about an hour north of Reno, the family-run, 500-acre ranch hugs the north end of Honey Lake near the small towns of Janesville and Buntingville in Lassen County, Calif. The ranch has sweeping views of Honey Lake Valley and Thompson Peak, and itโs filled with the sounds of birds and the bleating of young lambs.
Each day, a bustling, pasta-producing shop deep within the Eldorado Resort Casino โ with executive chef and Northern Italy native Ivano Centemeri at the helm โ makes all of the needed pasta for nine restaurants at The Row, a conglomeration of three Downtown Reno casino resorts.
Garrett Menghini was living in Los Angeles and โdrinking the CrossFit Kool-Aidโ when he had a revelation: If he really wanted to take charge of his health and know his food, eating organic, seasonal produce from farmersโ markets was not going to cut it.
Ever wonder where your favorite bartenders go after their shifts, when their pockets are full but their stomachs are empty? Hereโs the inside scoop.
Beer is a well-used secret ingredient employed by everyone from celebrity chefs to backyard grill masters. But it is never utilized more than by the men of the Ancient and Honorable Order of E Clampus Vitus.
Itโs a sublime summer evening at Centro Bar & Kitchen in Reno, and the garage-door-style windows are rolled up, urging a breeze to lightly linger among patrons enjoying craft cocktails and modern, American-style tapas.
How does a restaurant owner keep creativity thriving while continuing to grow and maintain stability at the same time? The answer is an innovative and reliable chef. Unfortunately, the culinary world, here in Reno-Tahoe and around the country, is facing what some have called a chef crisis.
When we dine out, a battalion is involved in getting the food we eat from the farm fields to the plates set down before us.ย The people behind our food include farmers and ranchers, truck drivers, purveyors, the day chefs who prepped for the night shift, and the line cooks working the timed rhythm of their stations to assemble a tableโs order.
Having grown up in the restaurant business, Jay Rathmann always has had a fondness for both delicious food and the hard work that goes into its preparation.