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. 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 table’s 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.
Welcome to the Fall 2018 edition of edible Reno-Tahoe.
Welcome to the Cooks 2018 edition of edible Reno-Tahoe.
Welcome to the Spring 2018 edition of edible Reno-Tahoe.
Tim Magee, a third-generation Nevadan, returned not too long ago to his hometown after spending 15 years in Italy — Tuscany, to be exact — studying its cuisine. The tasty fruition of all those years is Calafuria, the Reno restaurant Magee opened in March 2016, seven months after returning home.
Welcome to the Drinks 2018 edition of edible Reno-Tahoe.
It’s 2 p.m. on a beautiful Friday afternoon, and Laughing Planet Café in Midtown is packed — no room on the patio and only two tables available inside. If you didn’t know better, you’d think it was the noon-hour rush.
Welcome to the Summer 2016 edition of edible Reno-Tahoe.