Issuu

a special supplement to the reno news & review

Welcome To The 2014 dining guide

ood. Food. Food. I’m starving as I’m writing this, waiting for lunchtime to come, and fantasizing about the many things I may eat, and this dining guide is definitely not helping. Food is what keeps us going, literally—it’s where we get our energy. We structure everything in life around eating and food— school, work, parties, etc. And there’s no better way to get people to show up to pretty much anything than offering up some grub. Well, we might not be feeding you, but we’re talking all about it in this guide, so that’s kind of close, right? At the very least it’ll get you salivating and help you decide some places to eat next. Eight RN&R staffers and contributors have chosen the very best soup we’ve had in the area and written a bit about it to get you all ready for warming up with a bowl by the fire. We’ve also collected and condensed a selection of the best dining reviews in the last year from our food critics so you can learn about some of the great places to eat in town. And our survey to restaurants

in the area went out again this year, so turn to page 16 to start hearing from the people behind your meals. Everybody loves to eat, so have some fun reading through this guide while planning out and dreaming about your future meals at some of our area’s best establishments. Thanks, Sage Leehey

Editor D. Brian Burghart Project Editor Sage Leehey News Editor Dennis Myers Arts Editor Brad Bynum Designer Hayley Doshay Contributors Anneliese Hucal, Melissa McMorran, Erin Meyering, Dave Preston, Riley Snyder, Todd South, K.J. Sullivan Advertising Sales Joey Davis, Gina Odegard, Bev Savage, Jessica Wilson Office Manager/Ad Coordinator Karen Brooke

Exec. Assistant Operations Coordinator Nanette Harker Distribution Manager Anthony Clarke Distribution Drivers Sandra Chhina, Steve Finlayson, Debbi Frenzi,Vicky Jewell, Joe Medeiros, Christian Shearer, Martin Troye, Warren Tucker, Margaret Underwood, Gary White, Joseph White General Manager John D. Murphy President/CEO Jeff vonKaenel Chief Operations Officer Deborah Redmond Director of Human Resources Tanja Poley Business Manager Grant Rosenquist Business Kortnee Angel, Nicole

Jackson Systems Manager Jonathan Schultz Systems Support Specialist Joe Kakacek Web Developer/Support Specialist John Bisignano

405 Marsh Ave., Reno, NV 89509 Phone (775) 324-4440 Fax (775) 324-4572 Web site www.newsreview.com Printed by Paradise Post

The RN&R is printed using recycled newsprint whenever available.

TAble of conTenTs

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oup makes you feel comfortable and at home. It’s the kind of thing you probably grew up eating on rainy days while watching movies inside—or when you were sick and it’s all that sounded good. Fall is prime time for soup, and staffers and contributors here at the RN&R have picked their favorites in the Reno area.

S 14

’14

Bangkok Cuisine 55 MT. ROSE ST., RENO

Bangkok Cuisine South

(2 BLOCKS NORTH OF PLUMB)

5851 S. VIRGINIA ST.

322-0299

(BY MEADOWOOD MALL)

284-3802

NOVEMBER 13, 2014

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Gino “The Soup Man” and Juli Scala own Grateful Gardens.

photo/allison young

BangkOk CUiSinE MidtOwn 55 Mount Rose st., 322-0299 Somebody says, “Let’s do soup,” and my mind reels. While I enjoy soup the way mom used to make it, you know, in the red and white Andy Warhol can, when somebody says soup, I immediately think ethnically. This time, I was torn among the three treats of albondigas, menudo and chicken coconut soup. I went with the Thai at Bangkok Cuisine ($8). God, I love this stuff. Like Fat Bastard, I could slather myself in the silky coconut milk with the floating straw mushrooms and tenderly

cooked chicken bits. That lemony flavor with the coconut milk is so light yet so filling, I can eat a large bowl at lunch and be satisfied until dinner.

—D. BRian BuRghaRt

gOldEn FlOwER 205 W. FiFth stReet, 323-1628 I’ve been really sick for about a week. It’s just a nasty cold, so don’t get too worried. Or too excited. But I’ve had a near constant headache, partially from dehydration. So, let’s talk about food. I love pho, the Vietnamese beef noodle

soup that’s become nearly as ubiquitous as pizza in the last few years, and it’s especially good at this time of year when the weather’s all nipply, and my body is a sore, cold, tired snot factory. One of my favorite places for pho is Golden Flower because the pho ($6.25 for a large combo bowl) is really tasty, hot and restorative. The delicious grub, late hours, special nighttime menu and central location near downtown has made Golden Flower a favorite spot for drinkers, smokers, gamblers and other night prowlers. But it’s also a favorite place for me when I’m sick. That pho isn’t a miraculous cure-all tonic, but it helped a bit, and after I blasted it with

noVeMBeR 13, 2014

enough Sirarcha hot sauce to kill a small child, it tasted really good even with all that mucus clogging up my taste buds.

—BRaD BynuM

BRaSSERiE St. JaMES 901 s. CenteR stReet, 348-8888 My dad taught me that soup was healing. As a child, I remember watching his calloused hands slice and sauté “SUPER and stir the basic SOUPS” ingredients to

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6 5

“Super SoupS” continued on pAge

5 photo/Sage Leehey

make something magical. The French onion soup at Brasserie St. James is the only soup that has ever had that same effect on me. As the bowl is placed in front of you, tendrils of fragrant steam rise up and embrace you like a silent peace offering to your soul. It’s served in a traditional fashion, with a layer of oven-melted cheese and a piece of crunchy bread soaking in the broth directly under it. It is warm and sweet, a sharp contrast to the tanginess of the cheese. The bread adds texture and complexity, forcing the diner to experience the complex flavors of the buttery beef broth and stringy onions. It tastes like quiet afternoons in front of warm fireplaces as the storm rages outside. It feels like home.

—Anneliese HucAl

Sup

Gino “the Soup Man”

669 s. VirginiA street, 324-4787 Süp has the best soup in town, not only because of its name, but it’s also well-known for serving up some great cups, bowls, quarts and bread bowls full of the warm and yummy stuff. I love it here because it’s a laid back environment, pretty inexpensively priced, and it’s easy to grab some to go—just a cup, a big bowl or even a quart of the stuff. The patio is great for relaxing with a friend and a big ol’ bowl when the weather allows it. There are vegetarian and vegan options, too, for those that like that kind of thing. I’m more a meat eater myself. They’ve also got various salads, sandwiches and such to pair with your soup. There really isn’t a poor choice to be made here.

Found At WHole Foods MArket, grAteFul gArdens cAFé, greAt BAsin coMMunity Food co-op And grAteFul gArdens express. For More inForMAtion, Visit ginotHesoupMAn.coM. Winter should just be translated into the season of soup. It means bitter cold weather can be alleviated by savory broths, tender vegetables, and for some, hearty flavorful meats. For Gino “The Soup Man,” both the brand, and the soup savior’s title, winter soup means rich, vegan, well-rounded flavors. The company strives to source ingredients responsibly and locally—when possible—that way you can connect to mother earth, without braving the chilling, wintry outdoors. Although there is quite a variety, my favorite is the Luscious Lemon & Artichoke. It’s everything you want in a soup and more. Plus, I haven’t met a dish with artichoke that I haven’t liked.

—erin Meyering

—sAge leeHey

india Kabab & Curry reStaurant 1091 s. VirginiA street, 348-6222 I first went to the India Kabab & Curry Restaurant in Midtown because I heard their lunch buffet was decently priced, and the food was dream-inducing. I return again and again because of my deep love for their coconut and tomato soup. I long ago stopped picking up my spoon and instead use the garlic naan as a vehicle for the creamy cardamom-flavored soup. This soup only sometimes makes an appearance at the lunch buffet, but it always feels like it’s my birthday when it happens to be there. If you don’t like the gamble, you can also just order it during their dinner hours.

—MelissA McMorrAn

MiChael’S deli 628 s. VirginiA street, 322-2323 My tastes in soup have always been very simple, probably because my mother made great soups that she learned growing up in

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photo/Riley SnydeR

Cold ramen bowl from Momji Ramen in Sparks.

a small Pennsylvania town, instructed by my grandmother and whatever other influences were around her, including the Pennsylvania State Grange Cook Book, a 1920s publication that gave me real respect for cooks in the era before electric stoves and regulated temperatures. Imagine trying to get the instruction “Bake for one hour in a hot oven” just right. My mother’s potato soup was marvelous. There is nothing simpler in soups, and growing up I heard guests praise this concoction endlessly. It was carefully seasoned and simmered in a pressure cooker for hours, sometimes all night.

So when I tried the potato soup at Michael’s, I wasn’t expecting much. But it was terrific, with subtle tastes that blended well with the potato. It was not overwhelmed by salt as so many soups are. The texture and consistency of the soup was very good, not too thin but not afflicted with the overthickness of many restaurant soups. It serves as a meal on its own, but when eaten with one of the café’s delicious sandwiches, it’s that much better.

—Dennis Myers

MoMji RaMen 820 HolMan Way, sparks It’s easy to proclaim Momiji Ramen the best ramen house in Northern Nevada, considering it’s the one of the only ramen houses north of Clark County. But that shouldn’t deter any selfrespecting foodie, as this Sparks hole-inthe-wall offers a soup dish unattainable anywhere else locally. To be clear, Momiji doesn’t serve the instant ramen popularized by broke college students—rather, the noodles are handmade and the broths are incredibly

noVeMBer 13, 2014

flavorful, using ingredients like pork bone or miso as a base. I ordered the cold ramen, and a friend got a pork-based bowl—both entrees came with generous helpings of noodles, plenty of broth, as well as tea and a delicious green tea flavored quasi-cheesecake. Momiji has a pleasant, Japanese-style interior with a relatively Spartan menu— about seven or eight different ramens. Prices are reasonable; all entrées run from $6 to $8.

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LocaL pLaces with good food

e have a lot of restaurants and food establishments all over the Reno area, and it can be a daunting task to try to figure out where to eat when you want to try something new, or even what to eat at a new place. We’ve served up some of the last year’s prime cuts from our food critics, Dave Preston, K.J. Sullivan and Todd South, and trimmed off the fat for you.

AnnA’s MexicAn Grill 9570 s. Mccarran ave., 384-1675

Contradictions can be a good thing. For instance, Mexican food can be simple and hearty, or a complex mix of flavor and technique. The fare at Anna’s Mexican Grill manages to be both, sometimes simultaneously on the same plate. When you sit down for Mexican cuisine, your first expectation is to be served chips and salsa picante. Instead, within a minute or two of being seated, we were served warm gorditas—crispy-yet-soft pillows of corn flour—topped with sour cream and grated Cotija cheese. I love good chips and salsa, but those gorditas are a brilliant introduction to a memorable meal. When we first discovered Anna’s a couple of years ago, I ordered a pork enchilada and chile relleno combo ($7.99) with a ceviche tostada on the side ($4.99), while my wife ordered chicken fajitas ($12.25) with corn tortillas. Both dinners were served with guacamole, sour cream, rice and refried beans. The fajitas were flavorful, the enchilada and relleno were tasty, and the extras were all quite good. However, the ceviche was a knock-out. I’ve made ceviche at home, ordered plenty

of it at restaurants, but was blown away by Anna’s tasty, crisp tostada tortilla holding up well under the perfectly-cured fish, avocado and seasonings. It was really, really good. Among the “Dinner for Two” menu selections is the molcajete ($21.99). A molcajete is a carved lava-rock mortar (i.e. mortar and pestle, sans pestle), traditionally used by pre-Hispanic Mexican cultures for both preparing foods as well as serving them. As with cast iron, the molcajete does a great job of keeping Anna’s special concoction of chicken, steak, chorizo, shrimp, onion, peppers, melted cheese and “special sauce” piping hot at the table, perfect for filling warm corn tortillas with guacamole, sour cream, rice, beans, and a choice of house-made salsa picante. The shrimp was a standout item within the symphony—perfectly cooked, plenty of flavor, not too tough. This is tricky to accomplish in this kind of dish, and a testament to the chefs’ skill. As if to say, “thanks so much for visiting us,” a complimentary slice of tres leche cake arrived along with the check. The cake was moist, not too sweet and the perfect ending to a delicious meal.

-Todd SouTh

AsiAn PArAdise 1131 steaMboat parkway, 870-1788

Off Steamboat Parkway, next to the Starbucks, is a paradise for Asian cuisine, including Thai, Chinese, Japanese and Korean food. This upscale eatery is the creation of Tony and Amanda Chang, who moved to the U.S. from Taiwan in 2008 and relocated from northern California to Reno, opening Asian Paradise in November 2012. There’s a lot on the menu ($9-$19), including standard Chinese fare, but there’s also a very creative and original special menu

Anna’s Mexican Grill owners Marco and Laura Perez show off a molcajete.

Corona beer batter and both had plenty of flavor savory with a hint of sweet. The real treat came with the traditional Salvadoran pupusas ($1 each). A pupusa is a dish made of a thick, handmade corn tortilla using masa de maíz, corn dough made from hominy. These were about six inches in diameter with your choice of fillings such as pork, bean, cheese, zucchini, spinach or Loroco flower. Loroco flower has a distinctive taste, a highly aromatic, earthy, artichoke-like flavor with overtones of nuts. Pupusas are traditionally served with curtido, a pickled cabbage relish, analogous to German sauerkraut and Korean kimchi that comes in mild and spicy varieties, this was a bit spicy, since jalapenos were used. These are served all day. I went with rebuelta (pork, beans and rice) and queso con calabaza (cheese and zucchini). There is a tomato sauce for dipping, and again, not over powering in flavor rather a slightly acidic complement. Attention foodies, put this on your “must try” list. They were delicious, with exceptional savory flavor profiles true to the stuffing ingredients. This is more than a story about food; it’s a story of one immigrant’s belief that America is the land of opportunity. Pull up a chair and prove him right.

-Dave Preston

photo/allison young

that caught my eye. Under the appetizers, a moon shrimp cake ($8) was a combination of shrimp, pork and cilantro in an egg roll skin sliced like a small pizza. I dipped it in a very elegant plum sauce and got a savory, minty sweet mouth full of tastebud pleasure. Another special menu item I tried was the spicy fish fillet ($16). It was a Basa fish from the Mekong Delta of Vietnam, and it was a firm but flaky morsel that was coated with an amazing hot sauce. Besides red, yellow and green peppers, it was cooked in hot oil and the fish was dusted with black peppercorns. Ginger and those little crimson peppers about the size of the end of your pinky added a kick that made your mouth take notice. I can’t get over how well the fish held that savory hot flavor, and the consistency was really a treat for the palate—a black peppery satisfying sizzle for the saliva glands. Changing direction on that special menu, I went for the Peking sauce pork ($13) because it was a sweet dish. The pork was firm and very moist, with a slightly sweet glaze that does not overwhelm the tenderness of the pork. You put the meat and some onions in rice flour pancakes and eat it mu-shu style. It was mildly sweet and savory and very satisfying. Tony Chang takes pride in the fact that many of the items on his menu are unique to his restaurant. Just when you’re bored of Chinese restaurants that are all chow mien and fried rice with no substance, this place might be your remedy. You’ll definitely find some razzle-dazzle on your plate.

-Dave Preston

BaBe Matteri’s 7665 Town Square, reno, 622-9945

For whatever reason, I believed that Babe Matteri’s was an Italian restaurant—my age catching up to me, I guess. The menu offers many more choices than simply Italian. Fish and chips, burgers, seafood and pork chops were just a few options available. I was in the mood for Italian food, so I went with the mushroom and spinach raviolis ($14.95), which were listed as being house-made. I also decided to start with a Caesar salad ($6.25) and asked them to split it between Brett and me. He chose to go with the Black Angus steak ($21.95). On our waiter’s recommendation, we decided to go with a bottle of Tre Done Barbera ($32). The wine was excellent. The flavor was smooth and rich, and it took a lot to not finish the entire thing off before the food arrived. Luckily, the Caesar arrived along with a plate of toasted sourdough bread. There was oil and balsamic on the table for dipping, but why bother when Babe Matteri’s serves the bread with garlic parmesan butter? The butter was creamy and garlicky, and I basically started eyeing everything to see what I could spread on it. When our entrees arrived, I was pleased with the large raviolis placed in front of me. They were stuffed with Portobello mushrooms, spinach and cheese and lay in a bath of brown butter. I loved the flavor of the raviolis, but I felt there was actually too much butter in the dish because it masked the flavor of the pasta a bit. Brett’s humongous Angus steak (12 ounces) was perfectly cooked and tasted amazing. This was probably one of the best steaks I’ve had.

He added sautéed mushrooms that were tender and plentiful.

-K. J. sullivan

Bistro HaBanero 1196 S. rock Blvd., 857-3550

Not many of us can imagine leaving the place of our birth because a civil war threatened our very existence; David Arevalo can. He fled Sonsonate, El Salvador, in 1990 and landed in Reno. Now he’s living the American dream, owning this small eatery and cherishing every moment. Everything is made when ordered. The recipes are original, and everything is housemade, something Arevalo assured with proud enthusiasm. Tortilla soup ($2.99 cup-$4.99) caught my eye. With a fish stock, fresh vegetables, chicken pieces and crisp corn strips, it was subtle with a slightly savory-spicy flavor that make me think “mm-mm good” but not too bold for my taste buds. I’m always looking for a good fish taco ($1.99 each), and I tried both deep fried and grilled. My standard-of-measure is based on what I get on the docks in Cabo, a must when off the tip of Baja. Both were served with a mango salsa on doubled, six-inch soft corn taco shells. The mango salsa, with a little cilantro, red onion, lime juice and chopped tomato, was mildly spiced. Most Salvadoran dished are not heavily spiced, and many seasoning profiles have a slight sweetness. I’ll take the grilled fish, just my preference, but the deep fried had a

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Brickie’s tavern 706 w. Second ST., 322-8298

I’ve heard good things about their burgers and chili dogs, but our visit was all about the breakfast menu. Served only on weekend mornings, the menu is short and simple (ranging between $8-$11 a plate) with four-egg omelets, huevos rancheros, breakfast sandwiches, and the classic plate of eggs with meat of your choice (ham, bacon, sausage, hamburger steak), fried potatoes and toast. However, my eyes were immediately drawn to the large print on the menu declaring, “Ask about our breakfast specials,” which is where the real action is. My wife ordered the biscuits, and I got the chicken-fried steak, which are two dishes we often order to evaluate a new breakfast experience. We shared a nibble of each other’s meal, then shared a momentary sense of, “I should have ordered what you did.” The eggs were cooked perfectly over-medium, the cubed and seasoned fried potatoes were far better than most I’ve been served (crispy outside, fluffy inside), the bacon was thick-cut and crispy without being overcooked, but, holy moly, those biscuits were a real surprise. Huge, fluffy, delicious. The country gravy was pretty good, if a bit blander than I’d like, but that’s what the salt and pepper shakers are for, right? The chickenfried steak had great flavor, but required a little more effort to cut with a fork than the “LocaL PLaces” best examples of this diner conTInued on PaGe

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Peluso’s brings their great food to Reno

“LocaL PLaces” CoNtiNUeD FRoM PAGe

classic. Still, it’s among my current list of Top Five chicken-fried steaks available in Reno, and it’s not like I had to resort to using a knife. Or left a single bite on my plate. I’ve heard good things about their hash as well as the chili-cheese omelet, so a return visit—or 12—is definitely in the cards. Brickie’s is the kind of place that just exudes an “only in Nevada” vibe. I know there are plenty of great “greasy spoons” across the country, but not with a 24-7 bar culture where you can party all night, then get a stick-to-your-ribs hangover-curing breakfast the next morning in the same place you got hammered. Even if you’re a teetotaller who never sets foot in a saloon, you’re going to love your breakfast at Brickie’s.

Napoletana-Style Pizza Toasted Subs and Grinders Salads ~ Take-N-Bake 1201 California Ave. 775-737-9731 ~ www.pelusoapizza.com

We’re here to complete your Turkey Dinner Celebrate it with the most traditional Desserts and Breads from our bakery! Creamy Pumpkin • Nutty Pecan • Harvest Apple KeyLime Pie • Spiced Pumpkin Cheesecake That’s just our pies.....we also bake our Pumpkin Walnut Teabread, Brightly sugared Pumpkin and Turkey sugar cookies, our special Thanksgiving rolls, and our most popular Pumpkin Cheesecake. Place your order today!

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November 28th, 9am to 3pm

-Todd SouTh

Brothers BarBecue

Voted Reno’s Best for many years! 933 West Moana Lane, Reno • 775-825-0451 • www.josefsvienna.com

Black Friday Sale

N o V e M b e R 1 3 , 2 0 1 4 A s P e C i A L s U P P L e M e N t t o t h e R e N o N e W s & R e V i e W

There are literally hundreds—if not thousands—of barbecue styles and methods in practice around the globe, and just within the U.S., there are dozens of regional varieties. Brothers Barbecue claims to be serving “Texas style,” and I’d say it’s akin to that of Central Texas—dry-rub spice blends (with finishing sauce on the side), plenty of hardwood smoke, chopped rather than sliced meats, and simple, minimal, side dishes. I’m a big fan of Deep South sides—collard greens, fried okra, hush puppies, oh my!—but Central Texas is all about the meat. Not that there’s anything wrong with that. Brothers Barbecue is a family affair, drawing on two generations of grilling and smoking expertise. Having operated a catering and food truck business for several years, the family recently decided to take the plunge and open a sit-down smoke shack. Sandwiches and mixed bowls are available, but my wife and I went with a couple of plate meals ($7-$13, including two sides and a roll), as well as a couple of orders of “barbecue by the pound” ($5$24) to sample and take home. Brothers’ beef brisket is among the best I’ve had from a Reno smokehouse. Chopped and moist, with just enough bark to add flavored texture, and plenty of smoke. The pulled pork was less dramatic, with little bark and less smoke, yet perfectly pulled, moist, and with plenty of porky goodness. The St. Louis-cut pork ribs were just plain perfect, at least in my book. Great dry-rub bark, and though totally tender had just enough hang-on-the-bone to provide nice “bite and pull” action. Some folks think ribs should slide off the bone, but

I think they’re best when they have just a bit of fight left in them. All three of the meats we sampled were perfectly delicious as-is, but the two house-made finishing sauces sent them over the top. The milder sauce was tangy without being too sweet, full of flavor, yet the habanero sauce was something special. I’ve been told my homemade barbecue sauce is pretty good, but Brothers’ spicy sauce is damned near perfect. Hot, but not too hot. Complex flavors that match just right with the dry spice rub cooked into the meat. If Brothers’ bottles and sells that sauce retail, I may quit making my own.

-Todd SouTh

chez Louie 160 W. LibeRty st., 284-2921

Don’t let the name fool you. It’s a very imaginative menu with a petite French flair. A small, simple eatery with seating inside for 40 but adding the foyer of the Nevada Museum of Art, there’s room for another 80. They offer a small spirits bar and a small, but well thought out, wine and beer list. Chez also has a quartet of unique cocktails like French ’75 ($9): gin, lemon juice, Prosecco served over ice, or the Rue de la Liberte ($9) brandy, lemon juice, Elderberry liqueur, orange liqueur, sugar rim served up. Old Pal ($10) is bourbon, Campari, dry vermouth served up, and I decided to try the Ginger City ($9) vodka, ginger liqueur, lime juice, cranberry juice served up ($9). It was pink and tart with a little bite from the ginger and like the others, meant to be fun. The big thrust is lunch, and it’s tailored more toward a lot of flavors and textures, and not over-served portions. There are also a few starters ($9-$15), soups ($8), salads ($7-$14); a kids menu ($8) and the main courses ($10-$16), painting a mental picture of tantalizing morsels with descriptive adjectives foodies will appreciate. The chef eagerly presented me with the Parisian gnocchi ($13), and the aroma alone was sublime before the first bite. Not the traditional potato pillows, rather a puree of pumpkin and butternut squash-type pasta, poached and served atop some blanched, finely shaved Brussels sprouts, with fresh bacon bits, pumpkin seeds and some crisped Brussels sprout leaves surrounded by a Sherry gastrique. The savory from the gourd dumplings, the texture and flavor of the delicate vegetables accented with the bacon treated my palate to a creamy medley of hearty yet delicate tastes. T h e menu will “LocaL PLaces” change w i t h CoNtiNUeD oN PAGe

GREAT BBQ 775.359.1109 | cbqsparks.com

The Outlets at Sparks (Second story above Nike)

775.359.1209 | oclearyssparks.com

775.786.9613

600 S. Virginia St. • Reno, NV, 89501

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spinach pie served with stuffed grape leaves & for a complimentary dessert try our baklava

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photo/allison young

Waiters Sarah Gillespie and Jake Shepherd toast to the success of Brothers Barbecue’s restaurant.

the seasons, and specials are at the chef’s discretion and imagination. Choosing a wine from a simple list was easy; most are by-the-glass ($8-$12). The bottle list covers a spectrum ($31-$230). I went with the 2012 Domaine St. Rose Rousanne-Marsanne-Viognier white blend, all elegant grapes. These grapes from southern France were picked at night to protect the juice. The nose is white melon, pear drops and sweet vanilla. In your mouth good acidity and balance up front is followed by rich, caramel flavors and a lush, almost creamy mouth feel.

-Dave Preston

Dorinda’s Chocolates 727 Riverside Drive, 432-2024

When she was just 12 years old, Dorinda Vance mastered the art of making chocolatecovered cherries. Now her childhood passion has become her life-long dream. She handcrafts everything. Her cherries are Maraschino cherries (five for $10) rolled in butter cream and dipped in Belgian Chocolate. This cocktail condiment never tasted so good, with a texture that congeals perfectly with the chocolate—four chomps and its goodness pleases your palate and delights your stomach. Sea salt caramel truffle—every piece of candy is about $1.80—is an awardingwinning bite. Honey undertones pop from this smooth, light and non-sticky caramel. A light layer of Malden sea salt tops the Valrhona dark chocolate. Valrhona is French luxury

chocolate manufacturer based in the small town in Hermitage, a wine-growing district near Lyon—this is Vance’s source of dark, milk, white and dolce chocolate. The sea salt balances the sweetness of the honey caramel with a saltier tang. “Mint Melt Away” (12 for $22), creamy and smooth, is made of milk chocolate and peppermint oil, creating a melt-in-your-mouth experience—no chewing required. This is a close-your-eyes-and-smile experience. Then there’s the “Hub Espresso Truffle” (12 for $22) if you want a caffeine fix, look no further. Made of dark chocolate and an Ethiopian roast espresso bean provided by Hub Coffee Roasters right next door. The “Kraken” (12 for $22) is a crunchy yet smooth European-style chocolate that envelops a hazelnut praline biscotti crunch. It melts in your mouth on the first bite, complementing the light snap of the biscotti. Texture that teases the taste buds with divine goodness. Do you remember the first time you had a really good piece of chocolate? I mean the good stuff, not the sort you steal from your kid’s Halloween stash. I’m talking about the kind of chocolate that melts slowly on your tongue, and tastes like berries or citrus, maybe even with a hint of coffee at the end. Learning to distinguish between candy chocolate and fine chocolate isn’t as hard as you might think, but it does involve all five senses, and by the time you had this adventure, you’ll have developed a sixth sense for understanding, appreciating and tasting

chocolate. Dorinda’s is the place for this memorable, mouth-watering enlightenment.

-Dave Preston

Homage Bakery 519 Ralston St., 323-8952

Trained as a classical musician, Nicholle Alumbaugh opened her bakery in December 2011, and has been able to make a symphony of classical, nouveau, and original delight with discipline, concentration and passion. Her compositions began with 100-percentfrom-scratch small batch fine pastries and espresso. The repertoire has moved to 49 varieties of cream, meringue, chiffon and fruit pies; cakes referred to as “entremets” (serves 6 to 10, $42) that have names like Mogador, 24-Karat, Chanel and Cherise. These plaisirs célestes have ingredients like passion fruit gelee, cassis mousse, espresso-soaked vanilla cake and caramel corn. Lunch is a new amenity at Homage. I had an opus: sprouted mung bean salad ($11) photo/allison young filled with snap peas, shaved carrots, radish, cabbage, celery, red peppers and cucumber with a honey-ginger vinaigrette. Mung beans are light yellow in color native to the Indian subcontinent about the size of a young sweet peas and have a fairly dense structure. Healthy, crunchy, earthy fiber with a nice hint of sweet ginger—a vegan delight Then, I had a black bean burger ($12), with sprouts, pickled onions, avocado, yellow pepper, ketchup, cilantro, and lime on a house-made Kaiser roll. This was a fugue

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worthy of Bach, a big composition in flavor. The reoccurring flavor of the bean married with so many other tastes and texture and the crescendo of the sauce created the perfect chord—music in my mouth. The ginger pumpkin soup ($3), with rich, distinct orange gourd flavor and a ginger accent, ended this movement gracefully. The second movement of this food symphony came as Croque Madame ($12), a waffle made from croissant dough, Black Forest ham, Swiss cheese with an egg sunnyside up and a Mornay sauce—simple but fortissimo in flavor. I had two encores. The first was a strawberrybasil pot de créme ($5), a loose French dessert custard dating to the 17th century. It was sweet and creamy, with fresh-cut berries and the accent of the basil gave it a minty, almost aromatic finish, something I wasn’t expecting, but it created a “wow” factor. Encore two was a lemon posset ($3.25), which refers to an old English drink similar to a simple pudding. This was rich and just tart enough, with lemon notes that left my taste buds satisfied and not puckered. Alumbaugh’s inspiration for this bakery is her love of life, baking and cooking for friends, old and new, producing beautiful food and pastry. Her compositions are melodic artistry for the taste buds and her homage to food and life.

-Dave Preston

a s p e c i a l s upp l e m e n t t o t h e r e n o n e w s & r e v i e w

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14 13

“LOCaL PLaCEs” ConTinueD froM Page

12 Lanna Thai Caf é Chef and owner Pim Marshall presents a plate of garlic salmon at Lanna Thai.

4786 Caughlin Parkway, 284-1080

Chef Pim Marshall’s passion comes from growing up cooking with her mother in Chiang Mai, in the northern part of Thailand (Lanna means people of the north). She cooks every dish to order, making sure that each bite has the traditional taste. Lanna has a good variety on its menu, with traditional appetizers ($6-$8), salads ($10$15), curry ($11.95-$15), and soup ($10-$15), and a good selection of traditional entrees ($10-$15). A noodle salad ($10), just coming on the menu, was my first adventure—thin rice noodles with fresh ginger, Thai chilies, green and red bell peppers, green onions, a little tofu and chicken, and a light brown sauce that was a bit tart but also finished savory—these are signature Thai flavors. Goong Opp Woon Sen ($15) is a traditional dish: bean noodles with shrimp, scallions, peppercorn, garlic, green onions, ginger and cilantro root. It’s a medley of textures and flavors, defining the elegance and flavors of this food. It congealed with aromatic tastes and textures ranging from smooth to chewy, satisfying as well as intriguing to the palate. Salmon bites ($12) were next and the most unique dish I tried. Little morsels of salmon rolled in corn starch, pan fried and steamed and served with Pim’s homemade Thai teriyaki sauce, Korean mushrooms, garlic and ginger. Again, aromatic flavors with a hint of sweet caused these salmon bites to almost melt in my mouth, turning somewhat cream-like with the thick sauce. Since I like heat, curry was the next obvious choice, and I went for the “five star”—the hottest. Panang beef ($11.95) carries with it flavors and aromas of Malaysia, India and Burma. Death Valley in mid-July is cool by comparison. For dessert, mango sticky rice ($6) is a popular dish in Southeast Asia in countries such as Thailand, Laos, Cambodia and Vietnam. It’s a dessert dish where sticky rice is cooked by steaming, and sweetened with coconut milk and sugar. Slices of mango are put on the plate, and then you enjoy. For anyone with a sweet tooth, this is nirvana. Thai food is harmony. It is a blend between centuries-old Western and Eastern influences that make it into something unique.

-Dave Preston

MarTy’s Café 10115 Donner Pass roaD, TruCkee, Calif., (530) 550-8208

There are a lot of places to eat in old Truckee and when a friend suggested I try this place because it was an “original,” I grabbed a buddy and made the trek on a beautiful fall Saturday. Sitting next to the train station, at the end of a long, green building, is this little 28-seat, plank-floored, funky, hodge-podge of

photo/allison young

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tables eatery. People were waiting for a table since it’s first-come, first-served. In all my years of tucking a napkin in to chow down, people waiting has always been a good indicator of the food to come, especially since there are so many restaurants within a stone’s throw—why wait? Marty’s Cafe is a breakfast-lunch joint, and the menu for breakfast ($3-$14) has some standards, some classics and some originals. Lunch ($9-$16) has a sandwich theme— hoagies, sandwiches, burgers and hot dogs— covering the gambit of classics, up-scale, themed and originals. All items are served all day, and the sandwiches have a choice of sides of potato salad, Italian macaroni salad, mixed green salad or kettle chips. If you’re looking for stick-to-your-ribs, plentiful food, this is the place. I studied the hoagies ($12 half, $16 whole). Katie’s was a leading contender. It was built with mortadella, Genoa salami, pepperoni, fresh mozzarella, and house-made sun-dried tomato spread on a Truckee sourdough roll, but then my eye wondered and beheld a housemade meatloaf sandwich ($14), which got the call. It was loaded with caramelized onions, chipotle ketchup, topped with cheddar cheese, lettuce and tomato on a nice, long house roll. It was my grandmother’s meatloaf all over again, with the added touch of the caramelized onions that gave it a nice touch of sweet with the southwest flair of the chipotle pulled together by the cheese. My buddy went for the green chili and chorizo breakfast burrito ($14), a Mt. Rose of a meal. Two eggs, Spanish rice, tomatillo salsa, guacamole, sour cream and green chilies rolled into a 12-inch flour tortilla. Everything was very fresh, and the flavors were tart with the savory acidity of the tomatoes smooth out by the avocado and sour cream. The green chilies definitely tantalized the taste buds. The ladies of the wait staff are super nice and very accommodating. Things like brie are used in omelets, there’s a house-made Granola ($9), Israeli couscous ($9), and Chicago-style hot dogs ($12). Chef Marty Carlton reveals that the secret of cooking at Marty’s Cafe is about “simplicity at its finest—using common ingredients that the everyday customer can recognize, while still trying to be innovative.”

-Dave Preston

OxbOw Caf é & bisTrO 2365 DiCkerson roaD, 453-1160

Follow Second Street west beyond Keystone Avenue past the Chism Mansion, and it turns into Dickerson Road. It’s a mostly industrial area that’s developing into an artsy neighborhood, and that’s what attracted Kathleen Austin and her husband, Greg. They were landlords in the area, and their 30year tenant with an auto mechanic shop said

enough. That was Kathleen’s ah-ha moment. She always wanted to own a restaurant. Oxbow eggs Benedict ($7.95) was up first. What stood out was the more-than-aHollandaise sauce atop the two eggs. This had a velvety texture with a savory finish in a rich creamy-buttery glaze—it will get your attention. The chef’s home fries are generous and have a crisp, hearty/savory outside texture not too salty or greasy. Soup ($3.95- $5.95) is always good at this time of year, and three were offered. The vegetarian French onion had a savory broth with plenty of caramelized onions and toasted Provolone capping a generous serving. The clam chowder was creamy, with nice fresh clam meat and not too many potatoes. I could have made a meal of it. The third soup was a chicken vegetable with generous pieces of white meat and fresh veggies in a hearty, almost buttery stock.

Thai food is harmony. it is a blend between centuries-old western and eastern influences that make it into something unique. I focused on lunch, and the Reuben ($8.95) was my first nosh. Thinly sliced fresh corned beef on a marbled rye, piping hot under the slab of melted Swiss cheese and a homemade coleslaw that was tangy and savory—and they didn’t forget the pickles. It was also served with fresh-made-daily homemade chips—not at all greasy, crispy perfection in every bite. The hefty barbecue bacon cheddar burger ($8.95) with fries had a sweet-smokey-tangy sauce that worked with the cheese and didn’t overwhelm the meat. There’s also flat bread pizzas ($7.95-$8.95). Four beers on tap and eight bottled-beer selections. This place is a nice fit in the artsy-crafty environment where it’s located, and the idea of keeping it simple and sculpting food created to complement and support the neighborhood can become a work of art.

-Dave Preston

PlumPJack café 1920 Squaw Valley Road, Squaw Valley, Calif., (530)583-1578

A wanderlust to discover a new and intriguing menu took me to the iconic Squaw Valley. Executive chef Ben “Wyatt” Dufresne has exceptional credentials, double degrees

in biology and environmental studies. After interning with an organic vegetable farm, he spent a year developing his cooking skills in restaurants in Colorado and Vermont. An enthusiastic skier, he moved to Tahoe in 2002 as sous chef at PlumpJack. After cooking at West Shore Cafe and LuLou’s Restaurant, in 2010, he came back to PlumpJack as the executive chef. His team includes sous chefs Shawn Arney and Jack Connell. It’s an astute menu with two courses. First, starters ($12-$19) like white gazpacho ($16), and I had the diver scallop “BLT” ($19) with crispy pancetta, tatsoi (a green with a sweet aroma) atop heirloom tomatoes, and drizzled with Balsamic and a roasted red pepper sauce. The mollusks were silver dollar sized and about an inch thick. They were rich and elegant with a myriad of flavors from savory to a lightly sweet-tart and textures. And those fresh tomatoes were delicious. The second course ($25-$46) includes the likes of Mt. Lassen trout ($35), Creekstone Ranch ribeye ($46), and my choice, the Ellensburg lamb chop “Nicoise” ($44). This Pacific Coast grass fed lamb was cooked medium rare and seared in a broiler and then finished on a grill using Almond wood, perfectly moist with a nutty, sweet flavor. Red potatoes were nicely seasoned, par boiled and finished in the oven. Haricot Verts (French green beans) sautéed in butter with simple seasoning added the finishing touches to the dish. There’s an uptown wine list with just north of 500 varietals covering the world and a very proper set of California wines with impressive offerings. Desserts ($8-$15) are another level of palate joy. Mine, a chai crème brulée with Blueberry compote ($8) from pastry chef Jon Howard, was nirvana. The Olympic rings still greet you when you enter the valley. It’s a home of champions, and the team at PlumpJack Café has embraced that legacy victorious on every plate.

-Dave Preston

Rigo’s mexican cuisine 1450 e. PRateR way, SPaRkS, 331-4200

They have one of the best chips and salsas I’ve had. The chips are made fresh, and so is the salsa. Roasted tomatoes, caramelized onions, roasted jalapeños and habanera, some homemade tomatillo (a slightly sweet, citrus flavor) and cilantro are all puréed. This was addictive from the first bite. Salmon in Sedano’s “Adovo” sauce topped with sautéed prawns ($17) caught my eye, something unusual for a Mexican restaurant menu. A generous piece of Atlantic salmon came served atop a corn husk covered in the adovo sauce made with red peppers, cilantro, canella (white cinnamon, lighter in flavor) and cloves producing a slightly sweet with a gentile spiciness and very aromatic with the

cloves adding a woodiness on the nose. The prawns were covered in a delicate, citrus white sauce made with lime, tequila, and garlic—a nice marriage in presentation and flavors. Chef offered up the steak and shrimp caliente ($17), asking how spicy I wanted it— to which I said, “mucho caliente.” I like spicy food. A New York strip, medium rare, topped with a half dozen large shrimp and covered in a red sauce—with one whiff, I knew my sinus would be opened with the first bite. In the sauce were sautéed mushrooms and onions bathed in a combination of sauces— enchilada, habanera and adovo. This ran the gambit of tastes: savory, spicy heat, slightly sweet, and slightly tart. If you’re into hot food, ¡ay Chihuahua! This produced a lasting hotflash from head to toe. Know that Rigo will spice anything to anyone’s palate. Deep fried ice cream ($4) for dessert and then roll me out. As one of the most versatile and varied cuisines, the cultural aspect of Mexican cuisine takes on a personality of its own; at Rigo’s a new personality comes across with every dish—con mucho gusto.

-Dave Preston

Rounds BakeRy 294 e. Moana lane, 329-0800

When new owners Anton Novak and Sean Cary took over this established bakehouse in March, they popped their ovens into bakezilla mode. Hybrid pastries like the Cronut—half croissant, half doughnut—and a cookie crawler, a square, chocolate covered doughnut, complete with gummy worm, are the new dimensions of Rounds. Bearing the looks of a doughnut and the inner workings of a croissant, the cronut is a confectionary hybrid that has become a near-global sensation since its creator, Dominique Ansel, debuted it at his New York City pastry shop about a year ago. This is the only place in town I know serving that trendy Manhattan marvel. I had to go right for the cronut ($3-$4.25), and went with the triple dark chocolate with mini chocolate cookies, raspberry filling drizzled with granche and sprinkled with Mexican chocolate powder and cinnamon. It’s dense and very rich with the top of your mouth experiencing the flaky croissant and the bottom filling with the doughnut texture. The flavors are what you would imagine with the berry and chocolate mating perfectly with the pastry giving you a mouth-full of palate nirvana. There are nice breakfast ($2.49-$4.99) and lunch ($5.99-$7.69) menus using bagels as the sandwich’s foundation. For breakfast, you can choose anything from peanut butter and jam ($2.49) to a classic egg, cheese with ham, bacon or sausage ($4.99). The lunch offerings are more diverse. There’s the ultimate veggie ($5.99), with fresh cucumbers, ripe avocado, pine nuts, lettuce, tomatoes, red onions, and

black olives on a bagel of your choice. I found their rye bagel most excellent and went with the Tahoe cado ($6.49) roasted turkey, crisp bacon, and ripe avocado and added a jalapeño artichoke smear. Everything was fresh and from the savory to the tangy to the spicy, sandwiched together with the light malty flavor of the bagel and a hint of tart from the baked in caraway seeds in the bagel, this nosh really came together with very satisfying flavors. A visit here is a “what-the-hell-moment,” where you’ll leave with a full belly and a warm heart. As Ben Franklin said, “everything in moderation, nothing in excess”; but then again, he never had a cronut.

-Dave Preston

Two chicks 752 S. ViRginia St., 323-0600

People of lesser ambition might be content to let the good times roll, but not Jessie Watnes and Haley Wood of the GourMelt food truck. Two of Reno’s favorite road chefs have parked their wheels and opened Two Chicks, a brunch restaurant located in the heart of Midtown. The locally-roasted coffee, a special blend created just for this restaurant, was very smooth and low acid ($2.29, free refills). As a true “only in Reno” brunch joint with full bar, they offer draft beers from local breweries and a cocktail menu full of interesting selections. If you were a fan of GourMelt, you’ll be happy to hear all your favorite cheesy sandwiches are included on the new menu, along with some new goodies. I ordered the Two Chicks Burger ($10.99) and was delighted with the dish. A fresh-ground beef patty was joined by melted cheddar cheese, avocado, grilled red onion and fried egg on toasted “Icky bread” from Great Basin Brewing. I ordered the meat medium rare and the egg over medium, adding plenty of gooey goodness to the flavor collective. The meat had just enough pink to be perfect, and although the bottom of the toast got a little soggy, it didn’t last long enough for me to care. I chose their signature garlic-parmesan fries and basil aioli—a favorite from the old menu—and it was like greeting an old friend you haven’t seen in a while. Brings a tear to my eye just thinking about it. Rounding out our meal was a wellexecuted plate of eggs Benedict ($10.49), including veggie fritters that resembled hash browns, yet crispier and with more flavor. The usual suspects were in the mix, including thick-cut ham on an English muffin topped with perfectly-poached eggs and a very light, creamy Hollandaise sauce. Classic and satisfying, yet I look forward to trying all the other variations the menu has to offer. In a town full of brunch options, these two chicks have just started their climb to the top of the pecking order.

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-toDD south

More about the people at local restaurants

t’s not often that you go to a restaurant and really find out anything about the people who make that food magically appear in front of you. We sent out a survey to area restaurants to find out a little bit more about the people behind the scenes of the food that lands on our plates and reaches our bellies.

“FACES BEHIND THE FOOD” contInueD on paGe

noVeMber 13, 2014

a specIal suppleMent to the reno news & reVIew

NOVEMBER 13, 2014

a spEcial supplEMENt tO thE RENO NEws & REViEw

*For 37 Years*

1555 S. Wells Ave. Reno, NV

www.Rapscallion.com

Open Mon–Fri at 11:30am • Sat at 5pm

MidTown, Reno

RN&R

701 S. Virginia St Open 7 Days a Week 7am–7pm 322–8040

UNR Virginia St

McCarran Blvd

I–80

din

4th Street Mayberry Dr Truckee River California Ave Ma ybe

rry

Lan

★

Buenos Grill

50 N. Sierra St #106 • Reno, NV 89501

(775) 800-1388

w w w. n e w s r e v i e w.c o m

You Come To DINE

Gift certificates to local merchants for up to 50% off

You Don’t Come To Rapscallion For Dinner

“FaCes BehInD The FooD” CONTINUED FROM PAGE

Joshua Berreman ChEF AT hERITAGE REsTAURANT, 255 N. VIRGINIA sT., 398-5455 TIME sPENT ThERE: Six months EDUCATIONAl bACkGROUND: North Valleys High School, Regional Technical Institute, Truckee Meadows Community College: Associates of Applied Sciences in Culinary Arts FAVORITE FAll DIsh: Salade Lyonnaise: wilted frisee, bacon, croutons, poached egg, sherry vinaigrette.

Wash two heads of frisee (a.k.a. curly endive), spin dry. Chop 4 pieces of crispy bacon. Make a vinaigrette of 1 oz sherry vinegar, 1/2 oz red wine vinegar, 1 teaspoon dijon mustard, and 4 oz of olive oil. Toast some cubed bread in the oven at 350, just enough for two salads. Set a pot of water on to poach two eggs—a low simmer, about 180 degrees. Drop the eggs in the water to poach. Place a large stainless steel bowl—a saute pan would also work—over a medium flame and get the bacon heated up. Add 1 oz of vinaigrette, and as soon as it starts to pop, add the frisee and a pinch of salt. Move it around in the pan until thoroughly coated. Add your croutons. Once the frisee is warmed, remove it to two plates. Top each salad with a poached egg and a crack of fresh black pepper. Feel free to add any embellishments, but this is the salad at it’s most simple.

NExT TO ThE ChEF, whO Is ThE MOsT IMPORTANT wORkER AT ThIs REsTAURANT?

It’s a toss up between the dishwasher and the hostess. The dishwasher keeps the pace of the whole restaurant and makes sure everything is ready to go to the floor or to the cooks who need clean plates and pans. The hostess has the first opportunity to make guests feel welcome and set the tone for the night. It’s impossible to run a restaurant without any of our staff, but I think that the dishwasher and hostess are most important, and also most often taken for granted.

“FaCes BehInD The FooD” CONTINUED ON PAGE

photo/allison young

NOVEMbER 13, 2014

A sPECIAl sUPPlEMENT TO ThE RENO NEws & REVIEw

Thanksgiving 2014 RNR 4.9x11.5 12-20.pdf

11/4/14

10:54 AM

Happy Thanksgiving!

Come Try Our Yumm A Roo Fun Breakfast Menu

Open for Breakfast, Lunch & Dinner, 7 days a week 14 Breakfast 8-11:30am (2:30pm on weekends) Lunch 11:30-2:30pm Pizza & salads - 2:30-5pm Dinner 5-9pm, Sundays 4-8pm

Holiday Dining

’14

Americana Café

Thursday, November 27 | Noon - 9:00 p.m. 14

November 27, 28 and 29 Breakfast 8:00 a.m. - 10:00 a.m. Adults $9.99 | Kids 4-11 $5.99 Lunch 10:00 a.m. - 2:00 p.m. Adults $12.99 | Kids 4-11 $6.99 Thanksgiving Menu 2:00 p.m. - Closing Adults $19.99 | Kids 4-11 $10.99 Please visit www.circusreno.com to see holiday menus.

775.329.0711

CIRCUSRENO.COM

1112 North Carson Street, Carson City • 775.882.3353 www.adelesrestaurantandlounge.com • Reservations Recommended 14

The Courtyard Buffet

The Steakhouse at Circus

Thursday, November 27 | 5:00 p.m. - 9:00 p.m. $29.95 Early Bird Special 5-6:30 p.m.

Recycle this paper

16034 Mkt

“FaCeS BeHind tHe Food” COntinued frOm page

Mike Blide Owner at COttOnwOOd restaurant and Bar, 10142 rue HilltOp, truCkee, Calif., (530)587-5711 time spent tHere: 18 years eduCatiOnal BaCkgrOund: BS in

Psychology, MA in Parks Management

favOrite fall disH: Cottonwood’s Killer Caesar: Cottonwood Caesar Salad

One large bowl for mixing 1 head romaine, rinsed with end cut off 2 anchovy fillets 1-2 tsp mashed garlic (to taste) juice of 1/2 lemon 1 egg yolk 1/3 cup olive oil 1/2 cup finely grated Romano cheese (plus extra for sprinkling on top) salt and pepper Blend anchovy and garlic with a fork to make a paste. Transfer to bowl and whisk in lemon juice and egg yolk, then olive oil until blended, then most of cheese and a pinch of salt and pepper. Separate romaine leaves and toss in the bowl using your hands until leaves are coated. Lick your fingers. Arrange like a fan in bowl and sprinkle with Romano cheese. Lick your fingers again. Upon realizing it is not quite like ours, call (530)587-5711 for reservations or take out.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

Alicia McCann is our floor manager and is responsible for hiring and training the unique individuals who understand that while great food is an essential component of a dining experience, other components play a major role as well. We focus on the history and character of our building and its place in Truckee’s storied past, and try hard to give our guests a window into that very important legacy.

dave Bogart Owner at BistrO 7, 7111 s. virginia st., 851-9463 time spent tHere: Some time every day eduCatiOnal BaCkgrOund: BS from Arizona State University

favOrite fall disH: Cabernet braised

short ribs with sweet potatoes and roasted vegetables.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant? Casey Riley, our Manager.

greg Butler managing memBer at BuenOs grill, 3892 mayBerry drive, 787-8226 time spent tHere: 15 years eduCatiOnal BaCkgrOund: University of

Nevada, Reno and in the kitchen

favOrite fall disH: Pumpkin Bisque Soup with Southwestern Spices (Vegetarian)

3 1/2 quarts of vegetable broth 4 cups half and half cream Three 15-ounce cans pure pumpkin 12 Tablespoons (packed) brown sugar 3 Tablespoons cumin 1 Tablespoon chili powder 1 Tablespoon nutmeg 1 Tablespoon Jack/cheddar cheesegarnish 1-2 Tablespoons chopped fresh cilantro-garnish Bring veggie broth and cream to boil in heavy pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend—about 15 minutes. To serve: Ladle soup into soup bowl. Garnish each bowl with shredded jack/ cheddar cheese and cilantro and spices.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

My wife, Mimi, and our dedicated, hardworking and loyal employees.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant? Next to me, Stevie Borghesi, my assistant.

lead line CHef at Brew BrOtHers, inside eldOradO HOtel and CasinO, 345 n. virginia st., 786-5700

PatriCk dalton

time spent tHere: 40 to 45 hours per week

general manager at rapsCalliOn seafOOd HOuse and Bar, 1555 s. wells ave., 323-1211

eduCatiOnal BaCkgrOund: 30 years of

time spent tHere: Nine years

favOrite fall disH: Turkey dish along

eduCatiOnal BaCkgrOund: Bachelor’s

Degree in Journalism from University of Nevada, Reno with an emphasis in advertising

favOrite fall disH: My mom’s beef

stroganoff on fried potatoes. It is an allday affair, but the house smells amazing and even my kids clean their plates.

time spent tHere: 12 hours per day

Nothing beats it on a powder day.

eduCatiOnal BaCkgrOund: Culinary

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

beets salad, pickled red onions, gorgonzola and candied walnuts. First course: Kabocha squash tortelli, sweet Italian sausage, brown butter-sage, parmigiano. Main course: Roasted veal shank and fall roots and vegetables.

with all goodies that come with it, which I love to prepare at the restaurant I work for.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant? Fernando Ochoa, lead line cook, who takes care to make sure the food is correctly presented to our customers.

-mike Blide, owner at Cottonwood restaurant and Bar

rOOm CHef at la strada, inside eldOradO HOtel and CasinO, 345 n. virginia st., 348-9297

favOrite fall disH: Appetizer: Roasted

experience in the cooking field

“We focus on the history and character of our building and its place in truckee’s storied past, and try hard to give our guests a window into that very important legacy.”

ivano CenteMeri

Institute in Milano, Italy

luCio goMez

Cuco Martinez, our prep chef. Cuco has been making everything here since 1984. If you had a dessert or appetizer in this place in the last 30 years, Cuco made it. That is not an exaggeration. Everything from coconut prawns to cheesecake, bacon wrapped scallops, etc. When he is on vacation, he is sorely missed.

nOvemBer 13, 2014

tiM Healion Big CHef at laugHing planet Cafe, 650 taHOe st., 360-2592 time spent tHere: Since inception, five months eduCatiOnal BaCkgrOund: School

of hard knocks. Attended: University

a speCial supplement tO tHe renO news & review

“FaCeS BeHind tHe Food” COntinued On page

23 21

sweetdeals for the whole family rN&r readers caN PUrchase Gift cards for UP to 60% off! Junkee Clothing Exchange: Get used and vintage clothing for the perfect Halloween costume at 60% off ! $10.00 gift certificate for just $4.00! National Automobile Museum Over 200 eye-popping cars and four authentic street scenes representing each quarter of the 20th century! $10 adult admission for just $5.00. $8.00 senior admission for just $4.00! Need 2 Speed Reno’s ultimate arena of adventure challenge and competition. Burn some rubber and compete against your friends, family or coworkers! $23.00 race Pass for just $11.50!

Noble Pie Parlor Award-winning pizza, wings, large craft beer selection and specialty cocktails. Noble Pie Parlor has won 1st Place Peoples Choice Award 3 years running at the 3rd largest wing competition in the world! $10.00 Gift card for just $5.00! Ryan’s Saloon & Broiler Serving Reno for over 40 years, Ryan’s brings you quality drink & food at a reasonable price with a welcoming atmosphere. $10.00 Gift card for only $5.00!

RN&R

w w w. n e w s r e v i e w. c o m

“FaceS behind the Food” coNtiNued From page

of Massachusettes - Amherst, University of Nevada, Reno, TMCC, but no degree.

Favorite Fall dish: Braise lamb shanks

Favorite Fall dish: Our new L.A.M.B. bowl.

Next to the cheF, who is the most importaNt worker at this restauraNt?

So new I don’t have a specific break down on the recipe to serve just four alone—we make a lot. The basic: Maple masala delicata squash, fresh spinach, locally raised lamb meatballs, cilantro yogurt chutney, roasted beet, pear, and mint salad, and french lentils. Bam!

Next to the cheF, who is the most importaNt worker at this restauraNt?

The dishwasher. The dishwasher is the glue. When it’s going off, with a great dishwasher, a big part of the operation is handled without thought or worry.

Fernando Martinez room cheF at roxy’s Bar aNd louNge, iNside eldorado hotel aNd casiNo, 345 N. virgiNia st., 786-5700 time speNt there: One year and three months

educatioNal BackgrouNd: On-the-job training, worked at various restaurants in San Francisco. Worked my way up.

with root vegetables

Every single person is important at this restaurant.

Johnny Mccabe lead cheF at campo restauraNt, 50 N. sierra st., 737-9555 time speNt there: Two and a half years educatioNal BackgrouNd: Trained at

the Culinary Institute of America in St. Helena. Cheffed at many different Reno/ Tahoe restaurants.

Favorite Fall dish: Fall is my favorite time

of year for creating dishes. It’s the time we can start bringing heartier autumnal dishes to our guests. Dishes like osso buco and beef bourguignon always help bring a sense of comfort to the change in seasons. It also ushers in a change in our soups. Working with classic fall spices and deep, rich flavor profiles is very exciting. Seafood bisques are an absolute favorite of mine at this time of year, and I have included the recipe for my

signature Lobster Pan Roast with Chipotle Creme Fraiche 1 lb. lobster tail meat, cut into 1 ½-inch chunks 1 Meyer lemon, juiced, plus zest of half 4 cloves garlic, finely minced 1/2 cup dry white wine 1/4 cup chili sauce 1 tablespoon tomato paste 1 cup lobster stock 1 tablespoon Worcestershire sauce 1/2 tablespoon Tabasco sauce 1/2 teaspoon celery salt 2 + 2 tablespoons unsalted butter 1 cup heavy cream 2 tablespoons creme fraiche with chipotle powder, mixed thoroughly smoked paprika & black pepper to taste In large wok pan over medium-high heat, melt 2 tablespoons butter. Add lemon and garlic. Saute until fragrant, about 3 minutes. Add wine, bring to boil and reduce by half. Add chili sauce, tomato paste, lobster stock, Worcestershire, Tabasco and celery salt. Bring to boil and cook, stirring occasionally, for about 4-5 minutes. Add cream, remaining butter, lobster meat and simmer until just cooked through, about 3-4 minutes. Adjust seasoning to taste. Ladle into bowls and garnish with chipotle creme fraiche, paprika and black pepper.

Next to the cheF, who is the most importaNt worker at this restauraNt?

I couldn’t single out a specific worker. At Campo we are a team, a complete entity that strives to create the best customer experience possible.

toM MccorMick maNager at the isles, 809 s. ceNter street, 184-1804 time speNt there: Four and a half years educatioNal BackgrouNd: MBA Favorite Fall dish: Pumpkin scones Next to the cheF, who is the most importaNt worker at this restauraNt?

Kendra, the head waitress

“FaceS behind the Food” 26 coNtiNued oN page

Laughing Planet Cafe staff pose after winning Best New Restaurant in our 2014 BONN contest.

photo/allison young

NovemBer 13, 2014

a special supplemeNt to the reNo News & review

PAID ADVERTISING AmERIcAN

tasted so good. open Mon-Thurs 7:00am9:00pm, Fir-sat 7:00am-10:00pm.

The Brew BroThers

our BAr

Inside the eldorado hotel Casino 345 N. Virginia st. reno, NV 89501 775-786-5700 www.eldoradoreno.com/renorestaurants

211 w. 1st street reno, NV 89501 775-329-2684 www.ourbarreno.com

The brewpub offers eight custom microbrews and a creative menu featuring gourmet wood-fired pizza, salads, burgers, ribs, sandwiches, tacos, homemade soups and The 14 ’14 Brew Brothers signature hog wings. Mid-week happy hour specials and live music nightly. open 11:30am Mon-Fri and 11am-sat and sun. 14

herITAge

255 N. Virginia st. (Inside the whitney Peak hotel) reno, NV 89501 14 775-398-5454 www.renoheritage.com 14

Cultivate. Congregate. Celebrate. At heritage restaurant, Chef Mark estee brings the freshest and finest in American Cuisine to whitney Peak. Prepared, not processed, heritage restaurant offers a naturally inspired menu of extraordinary seafood, poultry and beef dishes that change daily. At heritage, whether you’re there for a full-course meal or a festive evening of small plates, never has anything so good for you

A place to meet, eat and drink, it’s all here at PJ & Company. A classic American cafe, we’ll serve you great tasting food made from scratch all day with our extensive breakfast, lunch & dinner menu.

reNo ProVIsIoNs

100 N. sierra street reno, NV 89501 775-336-1091 www.renoprovisions.com

1112 North Carson street Carson City, NV 89701 775-882-3353 www.adelesrestaurantandlounge.com

1590 wells Ave reno, NV 89502 775-323-6366 www.pjandco.net

reno’s most historic restaurant. Featuring forty-five varieties of hand-crafted beers and premium only spirits! Visit us for lunch or dinner and sample new, taste-tempting fare from the grill or smoker. we offer delicious half-pound burgers, slow-smoked Nevada Bar-B-Que, crisp salads and world famous pizza. open daily 11am-2am. Come be a part of tradition – backing the pack since 1922!

CAFe AT ADele’s

1661 N. Virginia street reno, NV 89503 775-337-9255 www.lilwal.com

1330 scheels Dr., 2nd Floor sparks, NV 89434 775-359-1109 www.cbqsparks.com

with a focus on organic, sustainable and local ingredients, Adele’s offers a varied menu of fresh seafood, steaks and pasta. Adele’s is 14 ’14 open for breakfast, lunch and dinner and has an award winning-wine list. reservations recommended.

reD’s lITTle wAlDorF

CBQ CowBoy BAr & ‘Que & o’CleAry’s IrIsh PuB-sPorTs-BowlINg

CBQ is a family-friendly casual dining restaurant that creates an authentic Kansas City and Texas style barbecue experience. o’Cleary’s is an Irish pub with a sports bar twist featuring six lanes of bowling and Irish specialties.

PJ & Co. resTAurANT & sAlooN

All natural and family-owned burger joint in 2 locations (reno & Truckee). open daily 11am-9pm.

Burger Me

6280 sharlands Ave reno, NV 89523 775-737-9409 www.realfreshburger.com

our Bar specializes in providing a welcoming atmosphere for everyone! with some of the best burgers and tacos in town, we strive to be fresh and homemade. our kitchen is open daily at 11am until midnight during the week and from 11am until 2am on Friday and saturday.

This multifaceted property is the first of its kind in reno, grab-n-go menu items maintain Mark estee’s standard of simple, fresh, seasonal and local. From 7am-7pm, 7 days a week, guests can dine-in or take-home packaged restaurant staples along with new and craveable additions, each integrating whole animal butchery and root to stalk philosophies. 14 house specials are featured daily along with deli sandwiches, gelato and coldpressed juice. 14

ryAN’s sAlooN & BroIler 14

924 s. wells Ave. reno, NV 89502 775-323-4142 www.ryanssaloon.com 14

half pound burger with fries. All sandwiches super-sized! Appetizers and Big screen TVs. Join us sundays and Mondays for the big games. New complete breakfast menu sundays 9:30am-1pm. $5 Bloody Mary sundays!

The TwIsTeD ForK

1191 steamboat Pkwy, suite 1400 reno, NV 89521 775-853-6033 www.twistedforkreno.com

NOVEMBER 13, 2014

The Twisted Fork is a modern American cuisine with a twist. we create our dishes with various influences such as Californian and latin. Come on down and enjoy some amazing food, boutique wines, twisted libations and craft beers. Patio seating is available. we offer daily specials and happy hour from 4-6pm. open 11:00am-10:00pm.

DreAMer’s CoFFee house & DelI

locally owned and operated. Try one of our specialties, coffees, blended drinks, milk shakes, fruit smoothies, teas or kids beverages. we make our bagel sandwiches to order and our pastries come from local bakeries. Check out our locals art displays.

650 Tahoe street reno, NV 89509 775-360-2592 www.laughingplanetcafe.com 14

My FAVorITe MuFFIN & BAgel CAFe

4925 Kietzke lane reno, NV 89509 775-826-rIBs (7427) www.FamousDaves.com our passion for BBQ is famous! we’re honored to be consistently chosen as America’s favorite BBQ restaurant. we also like heading out to competitions and putting our BBQ up against what the other elite pitmasters are cooking. To date, we’ve won more than 700 awards, including the 2013 Best in the west rib Cook off and “Best 14 BBQ restaurant” in ’14 the rN&r’s “Best of Northern Nevada” reader poll for the last four years! we serve amazing BBQ to friends and fellow food lovers. grab a seat, get your order to go, or 14 have us cater your event! 14

The award-winning bistro has been voted 14 “best place to take a date” by locals as the and is listed on the prestigious Distinguished restaurants of North America awards list. At roxy, chefs hand-select top cuts of meats, poultry and fish to create exquisite entrees prepared in a specialty wood-fired oven. roxy’s wait staff has vast knowledge of fine wines and 14 ’14 liquors and expert pastry chefs create scrumptious breads, souffles, tarts, sorbets and more, in an exhibition bakery. roxy’s Bar & lounge is famous for its 102 martinis and nightly entertainment. open at 5pm daily. 14 14

Cafe Deluxe is committed to using organic products and produce whenever possible. we truly believe that sustainable practices directly affect the flavors that come out of our kitchen. our food is unique and delicious, with an emphasis on nurturing you on your path to health.

CrèMe

18 saint lawrence Ave. reno, NV 89509 775-348-0571 www.cremecafereno.com New, larger location. serving breakfast, crepes, light lunches and pastries. seasonal specials. Blind Dog coffee served French Press style. small event space and off-site catering. open Tuesday through sunday, 8am-2pm.

259 e. Plumb lane reno, NV 89502 775-333-6536 342 California Ave reno, NV 89509 775-333-1025 2868 Vista Blvd. sparks, NV 89434 775-351-2868 www.myfavoritemuffin.com/reno

we bake fresh daily 20 kinds of bagels & muffins! Also serving great breakfast/lunch sandwiches, gourmet coffee and espresso, 14 real fruit smoothies, soups, salads and catering with 3 locations to serve you. 14

JoseF’s VIeNNA BAKery & CAFe 933 w. Moana lane reno, NV 89509 775-825-0451 www.josefsviennabakery.com 14

DElI/SANDwIchES DelI TowNe u.s.A.

3650 lakeside Drive reno, NV 89509 775-826-4466 www.delitowneusa.com

“Best of” winner for 10 years. Choose one of our unique 14 ’14 breads that are baked fresh daily. Combine with premium meats, cheeses and garden fresh condiments and you’ve just built a Deli Towne usA Monster sandwich! 14

located in the historic riverside along the picturesque Truckee river in downtown reno, our diverse menu features nouveau American14 ’14 Cuisine, innovative comfort foods, and enticing hand-crafted cocktails. serving lunch and dinner starting at 11am daily. 14

fRENch

160 w. liberty st. (inside Nevada Museum of Art) reno, NV 89501 775-329-3333 www.chez-louie.com

Fun, modern and affordable, bringing high-class cuisine to a comfortable, friendly and truly unique setting. gifted Tastemaker & owner, Mark estee, complements the cultural fabric of the museum by highlighting seasonal ingredients and treating guests, volunteers, donors and members alike as family. 14

Chez louIe

17 s. Virginia st. reno, NV 89501 775-284-7455 www.wildrivergrille.com

A reno tradition for 34 years. Josef’s on Moana lane is still busy preparing the best cafe food and baking sweets for you. we serve breakfast and lunch 7 days a week. Cakes, morning buns, cookies and more, are baked daily.

wIlD rIVer grIlle

1690 s. wells Avenue #12 reno, NV 89502 775-737-9735 www.cafedeluxereno.com

a spEcial supplEMENt tO thE RENO NEws & REViEw

Inside the eldorado hotel Casino 345 N. Virginia st. reno, NV 89501 775-786-5700 www.eldoradoreno.com/renorestaurants

FAMous DAVe’s

CAFe Deluxe

roxy

Voted Best New restaurant for 2014, laughing Planet Cafe believes in the principles of a more environmentally conscious, 14 ’14 community-driven world. Come visit us for lunch or dinner, and bring the whole family! open 11am-10pm everyday.

BARBEquE

This small and quaint greek Deli has delicious greek & American food. you will feel comfortable eating here and you won’t leave hungry. our food really hits the spot!

fINE DINING

lAughINg PlANeT CAFe

what makes woody’s different? simply put...we’re better. our food is prepared by an accomplished chef who has created a unique, delicious menu to rival many of reno’s local favorites. with over thirty hDTVs, including one in every booth, you can come in and watch your favorite sports team, play one of our ten video poker machines or just enjoy an outstanding meal. Come find out what everyone is talking about!! open 11:00am-10:00pm.

coffEE ShoP/cAfE

600 s. Virginia street reno, NV 89501 (on the corner of s. Virginia st and Moran) 775-786-9613

701 s. Virginia st. reno, NV 89509 775-322-8040

wooDy’s grIlle & sPIrITs

960 s. McCarran Blvd #108 sparks, NV 89431 775-351-1010 www.woodysgrilleandspirits.com

NICK’s greeK DelI

fRozEN YoGuRT 14

yogurT BeACh

Nw reno - 3882 Mayberry Drive suite B reno, NV 89519 775-787-2024 sparks-113 los Altos Pkwy, suite 100 sparks, NV 89436 775-626-0884 south reno-748 s. Meadows Pkwy,

PaId adVertIsInG Suite A-5 Reno, NV 89521 775-853-2761 Grand Sierra Resort-2500 East 2nd Street Reno, NV 89595 775-322-4413 South Reno-7695 S. Virginia Street Reno, NV 89511 775-853-6204 www.yogurtbeach.com Enjoy a “10 minute vacation” at our five locations where we offer 30+ flavors of frozen yogurt, custard & gelato and over 50 toppings that include fresh cut fruit, nuts candy and sauces.

doS GECkoS CANTINA

From traditional mexican favorites to delicious twists on classics, dos Geckos Cantina is a true fiesta of flavors! Try the best happy hour in town with 2-for-1 drinks and appetizers starting at 99 cents daily.

A tasting experience, on the cutting edge, and just downright delicious, Black Rock pizza Co. presents to you a fine grain crust, savory homemade sauces, specialty cheeses and the finest produce. We offer gourmet pizza (including vegan and gluten free options), pasta, salads, appetizers, sandwiches and desserts. open Sun-Thurs 11:00am-9:00pm, Fri-Sat 11:00am-10:00pm.

sushI kokopEllI’S SuShI

500 North Sierra Street Reno, NV 89503 www.circusreno.com/restaurants

pFp Co’S NoBlE pIE pARloR

kokopelli’s has a solid reputation for their outstanding signature rolls such as the Gecko roll and the Ceviche roll. Enjoy the freshly made sushi staples as well, like the California Roll and Crystal Shrimp!

23 W. 2nd St. Reno, NV 89501 775-622-9222 www.noblepieparlor.com

ItalIan CAmpo

located in the underbelly of the historic El Cortez hotel, Noble pie parlor has come together as a collective idea to uphold the principles of incredible pizza & craft beers shared in the company of friends and family.

50 W. Sierra St. Reno, NV 89501 775-737-9555 www.camporeno.com local, fresh, seasonal, rustic neighborhood restaurant. pizza, pasta, whole hog. Riverfront patio dining, brunch, lunch, dinner 14 ’14 cocktails. Call for reservations. handcrafted menu. Support local Food – do you know where your food comes from? 14

1201 California Ave. Reno, NV 89509 775-737-9731 14

A New haven-style pizzeria offering over 18 varieties of apizza, sub sandwiches, grinders, chicken wings, bruschetta, salads and home-made 14 ’14 cannoli. open mon – Thurs 10:30am9:30pm, Fri-Sat 10:30am-10:00pm. dine-in and Take-out available. 14

Inside the Eldorado hotel Casino 345 N. Virginia St. Reno, NV 89501 775-786-5700 www.Eldoradoreno.com/renorestaurants

50 N. Sierra St. Suite 106 Reno, NV 89501 775-800-1388 www.reefsushi,com

lA STRAdA

REEF SuShI & SAkE

pEluSo’S ApIzzA

Reno’s favorite fish tacos! We take pride in serving you fresh and unique mexican fare. Enjoy huge burritos, healthy salads, a salsa bar and ice-cold beer. A family friendly and locally-owned restaurant for 15 years.

thaI BANGkok CuISINE

With a daily changing lunch 14 menu, half-off bottles ’14 of wine on mondays, live entertainment on Fridays and an exceptional service staff, it is easy to see why Rapscallion is always voted Reno’s Best. 14

14 14

Experience delicious sushi recipes with a twist of lemon, avocado and cream cheese or more traditional flavors in a relaxing environment with friendly service and great prices. All you can eat lunch and dinner served every day!

MexIcan/southwest

1555 S. Wells Ave. Reno, NV 89502 775-323-1211 www.rapscallion.com 14

RN&R ReadeRs Receive up to 50% off Gift ceRtificates to local meRchaNts

294 E. moana lane #1 14 Reno, NV 89502 775-828-7311

RApSCAllIoN SEAFood houSE 14 & BAR 14

seafood 14

We offer a unique blend of Japanese cuisine influenced by contemporary energy and hawaiian style & spirit. Reef Sushi combines the artful creation of sushi, Japanese fare and savory libations to deliver a truly distinctive experience. happy hour mon-Fri 3pm -5pm.

SuShI CluB

See why the Eldorado’s signature restaurant was named one of the best Italian restaurants in the nation. You’ll find delicious, authentic Northern Italian cuisine. Try pastas made fresh daily in the Eldorado pasta shop, outstanding 14 ’14 entrees and delectable desserts. don’t miss the famous mushroom ravioli. Buon appetito! open at 5pm Fri -Tues.

3892 mayberry dr. Reno, NV 89509 775-787-8226 www.buenosgrill.com

We take pride in using only the freshest seasonal ingredients from local producers. our menu features everything from mouthwatering steaks & chops to seafood, pasta and the best burgers in town. We provide a relaxed & comfortable atmosphere with a touch of neighborhood warmth, perfect for any occasion.

2855 N. mcCarran Blvd # 106 Sparks, NV 89431 (Sparks mercantile) 775-356-1771 www.blackrockpizza.com

809 S. Center Street Reno, NV 89501 775-384-1804 www.theislesonline.com

BuENoS GRIll

4201 W. Fourth St. Reno, NV 89523 775-786-1323 www.washoesteakhouse.com

BlACk RoCk pIzzA

ThE ISlES

shop local aNd save

WAShoE STEAkhouSE

PIzza

IrIsh

Reno’s own Celtic home with the latest products of artisans, artists and jewelers from Ireland, England, Scotland and Wales. Gifts, grocery items and the perfect spot for lunch Wed-Sat. high Tea Fri, Sat and Sunday!

Find out why this steakhouse is recommended on Trip Advisor. You’ll discover delicious food, amazing service and sophisticated ambiance. Enjoy succulent steaks to fresh seafood and everything in between. open at 5pm, Thurs-mon.

500 North Sierra Street Reno, NV 89503 775-329-0711 www.circusreno.com/restaurants

5851 S. Virginia St. Reno, NV 89502 (by meadowood mall) 775-284-3802 5514mt. Rose St. Reno, NV 89509 775-322-0299 www.bangkokcuisinereno.com 14

Voted “best Thai food” in Reno since 1999. We focus on a great product with amazing service at14 ’14 an affordable price! Come and enjoy a lunch or evening out with my family at Bangkok Cuisine midtown or South. 14

steakhouse ThE STEAkhouSE AT CIRCuS 500 North Sierra Street Reno, NV 89503 775-329-0711 www.circusreno.com/steakhouse

RN&R

w w w. n e w s r e v i e w.c o m

NOVEMBER 13, 2014 14

a spEcial supplEMENt tO thE RENO NEws & REViEw 14

“FaceS BehinD The FooD” cOntinueD frOM page

Dee Moore Owner/pastry chef at Dee’s Bakery & cafe, 970 Mccarran BlvD., suite 102, sparks, 351-2253 tiMe spent there: 14 years eDucatiOnal BackgrOunD: I studied at St. Helena Culinary Institute of America, Greystone. After graduation, I worked for Vinnea Pastries under Michael Rodoziqe and Josephs Vienna Pastries, under Joseph Pasa. During my work career I came to find that I enjoyed doing custom cakes and wedding cakes. Since this I have focused highly on those two areas. I have continued to study through International Cake Exploration Society since 1992 and have a great passion for doing wedding cakes and custom design cakes that are hard to find in the Reno/Sparks area. favOrite fall Dish: My favorite fall dish has to be the turkey. My mother played a big role in teaching me how to cook and the love for food. She was born and raised in the south and my father was Italian, so we learned a lot of different

dishes growing up. Thanksgiving was always a favorite time for my family. Smoked Bacon Turkey: 1.5 to 8 lb. Turkey Kosher Salt Smoked Bacon GarlicSalt and Pepper Whole white onion Bring the turkey in two to three gallons of water with the kosher salt for eight to 12 hours. This will make the turkey very moist. Don’t brin for more than 24 hours. When ready to roast, pour off the brin and rinse well. Pat dry with paper towels. Place the turkey in a large roasting pan and put one whole onion in the cavity of the turkey. Sprinkle with salt and pepper and cover the entire turkey with smoked bacon or your choice of bacon. We like the smoked as we use it to make our gravy after the turkey is cooked. Bake in the oven at 350 degrees until the turkey hits the safe cooking temperature. When the turkey is done baking remove from the roasting pan to a nice dish and let rest. Don’t cut into it right away as you will loose all those delicious juices. After turkey has cooled, take some of the bacon

off and put it in the roasting pan with the onion that you removed from the turkey. Add about 6 tablespoons of flour and cook slowly. We also add butter. When the gravy starts to thicken, add about a quart of 1/2 & 1/2 and continue cooking for about 20 minutes. After gravy has cooled down, put in a blender and blend for a few minutes until smooth. Serve over turkey and mashed potatoes!

next tO the chef, whO is the MOst iMpOrtant wOrker at this restaurant?

My husband, Dillon. He does all the baking, and a lot of cooking. He has been with me in the kitchen for eight years now. He is for sure my right hand man. He never had formal training but loves to bake and cook, and it shows.

Shakka Moore executive chef at chez lOuie, insiDe nevaDa MuseuM Of art, 160 w. liBerty st., 284-2921 tiMe spent there: Six months

Happy Hour Every Day 3-6

“ 27 years & Cooking!”

1590 S. WELLS AVE 775-323-6366 WWW.PJANDCO.NET a special suppleMent tO the renO news & review

rich SelDen Owner at cafe Deluxe, 1690 s. wells ave., 737-9735 tiMe spent there: A lot! eDucatiOnal BackgrOunD: Bachelor’s

degree from University of Nevada, Reno in political science

favOrite fall Dish: Hot Lemon Ginger

drink. Half a teaspoon of grated ginger, a hearty squeeze of fresh lemon juice, a tablespoon of honey, and a dash of cayenne. So simple and so good!

knocks!

Now Serving Dinner!

nOveMBer 13, 2014

All of our staff is equally important to the success of our establishment and our guests satisfaction. We succeed as a team or fail as a team.

eDucatiOnal BackgrOunD: School of hard

SINCE 1987!

favOrite fall Dish: Chicken pot pie next tO the chef, whO is the MOst iMpOrtant wOrker at this restaurant?

THINK

FREE.

haley Wood

Next to the chef, who is the most importaNt worker at this restauraNt?

co-owNer at two chicks, 752 s. virGiNia st., 323-0600

Here’s a generic answer: everyone! The staff here are so passionate and multi-talented. Everyone is cross trained to some extent. They literally do it all! Their willingness to be creative and try new things is something to behold. It really helps the evolution of our menu that they are so hungry to try out new recipes.

time speNt there: six years

Educational background: in Greece

favorite fall dish: Gyro Next to the chef, who is the most importaNt worker at this restauraNt?

Jessie Watnes, left, and Haley Wood used to own the Gourmelt Truck, but now have the Two Chicks restaurant.

time speNt there: LIFE educatioNal backGrouNd: My

background is in food and beverage. I hold a degree in graphic communication, but I only spent three years in that industry.

Nikos TheologiTis owNer/presideNt at Niko’s Greek kitcheN, 148 west st., 284-3678

photo/allison young

favorite fall dish: Harvest Cobb

Salad: Chicken, goat cheese, avocado, butternut squash, sunflower seeds and dried cranberries on mixed greens with creamy herb dressing.

Next to the chef, who is the most importaNt worker at this restauraNt?

Most definitely the prep cooks. Most of our menu consists of recipes made from scratch that need to be prepared on a daily basis!

Michael Lagunsad

FREE Lunch ENTRÉE With the purchase

Free small house sake with any all you can eat sushi purchase when you like us on Facebook

Warm Bread Pudding

of a lunch entrée

with any purchase. Expires 1/15/15.

Available Monday-Friday until 3PM

Free lunch of equal or lesser value. Not to be combined with any other oﬀer. No Cash Value. Expires December 31, 2014. • BOGO1231

$5 off

775.359.1109 | cbqsparks.com

Monday & Tuesday nights

775.359.1209 | oclearyssparks.com 1330 Scheels Dr. | Ste 250 | Sparks, NV 89434

2855 N. McCarran Blvd. Sparks, NV 89431 www.blackrockpizza.com • 775-356-1771

2 for 1 mexican beer coke or

margarita. 1 coupon per person. expires 3/31/14.

mayberry Landing at W. mccarran 775-787-taco (8226)

FREE

{Dine-In only}

50 N. Sierra St., Ste. 106 On The Truckee River (775) 800-1388 www.reefsushi.com

BUY 2 LUNCH COMBOS SPECIALS & 2 DRINKS RECEIVE 2ND LUNCH COMBO FREE. VALID MT. ROSE ST. & VIRGINIA ST LOCATIONS. EXPIRES 12/31/14. NOT VALID WITH ANY OTHER COUPON OFFERS.

50% OFF 2ND ENTREE WITH PURCHASE OF 1 ENTREE & 2 DRINKS.

10% OFF 14

’14

ANY PARTY TRAY

3650 Lakeside Dr. | ph: 826.4466 fx: 826.6161 Open 5am - 9pm, 7 days a week | www.delitownusa.com

VALID MT. ROSE ST. & VIRGINIA ST LOCATIONS. EXPIRES 12/31/14. NOT VALID WITH ANY OTHER COUPON OFFERS.

BREAKFAST • LUNCH • DINNER • PARTY PLATTERS 14

November 13, 2014

a special supplemeNt to the reNo News & review 14

WIN WITH THE PROS MORE THAN 200,000 $

UP FOR GRABS!

NOW THROUGH DECEMBER 28TH

20,000 Win with the Pros Contest – Free entry! Win your share of $500 in weekly cash prizes. Swipe your Club Paradise card at the Sports Kiosk every week and pick the winners of the Sunday and Monday pro football games.

10,000 End of Season Grand Giveaway The top 150 guests with the most correct picks will win a share of $10,000 in cash and prizes. Grand prize is $5,000 cash!

Perfect Pick and Zero Win Bonuses Win $50 in Free Slot Play if you pick all the week’s games correctly. Win $100 in Free Slot Play if you pick all the week’s games incorrectly. Must be 21. Management reserves all rights. Visit Club Paradise for details. Must be present to win.

Food & Drink Specials Happy hour food specials during pro football games t Enjoy 50% off select food! Sunday Night Games t $2 Coors Light draft t $10 Bucket of Domestic Beer Or Grab a bottle of Blue Moon anytime in our Sports Bar & Lounge!

every player’s paradise.

3800 S. Virginia Street | Reno NV 89502 | 775.825.4700 | atlantiscasino.com |