CARVED CREATIONS
Ice takes shape under Truckee sculptor’s care.
Written by Ann Lindemann
Photo by Court Leve
With age-old roots in the world’s chilliest locations, ice sculpture has experienced an exciting revival in recent years. While graceful swans are a perennial buffet table favorite, it’s the non-traditional pieces that are creating the real buzz among a whole new fan base.
Homegrown Gastropub
Homegrown Gastropub Locally sourced catering for your big day. Homegrown Gastropub prides itself in using only the finest, locally sourced, seasonal, and organic ingredients. The Shea family and the Homegrown […]
MANGOES
Quick Mango Sorbet
Reprinted with permission from
The Wheat-Free Cook, Gluten-Free Recipes for Everyone
by Jacqueline Mallorca
MANZANITA RESTAURANT
BERKSHIRE PORK CHOP from Manzanita restaurant at The Ritz-Carlton Highlands, Lake Tahoe 4 each pork chops, bone-in ½ pound polenta 3 tablespoons mascarpone cheese 1 pint whole milk 2 medium […]
CATTLE RANCHING
The Skinny on Alternative Beef
Written by Barbara Twitchell
COST
It takes nearly twice as long to raise beef without hormones and the bulking properties of grain. That adds to the rancher’s expense. Be prepared to pay more.
CONVENIENCE
Although the market continues to grow as demand increases, it’s still not readily available in most stores.
DINNER IN THE FIELD
SHAW FAMILY FARM
Feast in the Field
Written by Amanda Burden • Photos by Jaci Goodman
Guests gathered at the Shaw Family Farm in Truckee on Saturday, Aug. 21, 2010 for a Feast in the Field.
Before dinner, participants walked around the 40-acre property to enjoy the Shaws’ bountiful outdoor gardens and beautiful greenhouse stocked with leafy greens. A large enclosure housed roaming chickens and a coop brimming with fresh eggs. Another enclosure housed two fat pigs, Mr. and Mrs. Bacon, who will be slaughtered this fall. Guests gathered around a large outdoor oven and counter for Northern Sierra wines and freshly baked pizza piled with Barbara Shaw’s basil pesto, Super Sweet 100 tomatoes, and shaved American, Parmesan, Asiago, and Romano cheeses, as well as a pizza of Brie and prosciutto with Nevada’s Hearts of Gold melon and Shaw arugula salad.
4th STREET BISTRO
RATATOUILLE
from 4th Street Bistro in Reno
SAY CHEESE
Recipes for Adventures in Cheesemaking Written by Mike Colpo COMPLETELY-FROM-SCRATCH PIZZA Few things are more empowering than creating a full meal from the simplest ingredients. Cheese making vastly expands the […]
DUTCH OVEN RECIPES FROM DENNIS GOLDEN
By Dennis Golden
Golden is a cowboy poet, PBS TV subject,
Reno resident, and master Dutch-oven chef.
Manzanita Red Wine Braised Short Ribs
Red Wine Braised Short Ribs with Buttery Mashed Potatoes (Serves 6) 1 bunch of leeks 1 white onion 3 carrots ½ bunch of celery 6 short ribs 1 bay leaf […]