Reno-Tahoe

Drink one Picon Punch, and you might be alright. Drink two and they’ll call you a cab. Drink three and they might have to call the paramedics.

The famous Basque drink is ubiquitous in Northern Nevada, brought to the region by Basque immigrants who came to virgin land to herd sheep. Today, the connection to Basque tradition remains alive in the many local descendents of the first settlers, the Basque restaurants that serve their famous food, and the festivals that celebrate Basque heritage.

One such establishment is Louis’ Basque Corner, located just outside of the downtown Reno corridor. Since the late 1960s, locals and visitors have made Louis’ one of the mainstays of the Northern Nevada culinary mix. Here, hearty Basque food is served in a family style setting. And when you come, you are among old friends. At the bar, the Picons start flowing in the afternoon, and well into the evening. And the party gets a little louder – and a lot more fun – as the evening moves on.

The next time you hit Northern Nevada, hit Louis’, or any of our fine Basque restaurants, and experience the unique Basque culture and flavor. But be sure to pace yourself with the Picon Punches.

Video: Making a Picon Punch:

Basque in Northern Nevada:

• Louis’ Basque Corner: 301 E. 4th Street, Reno, NV 89512. (775) 323-7203
• Santa Fe Hotel: 235 N. Lake Street, Reno, NV 89501. (775) 323-1891
• JT Bar and Dining Room: 1426 Hwy 395 N., Gardnerville, NV 89410. (775) 782-2074
• Overland Hotel: 691 Main, Gardnerville, NV 89410. (775) 782-2138
• Villa Basque Deli: 730 Basque Way, Carson City, NV 89706. (775) 884-4451
• Reno Basque Festival: Held each July in Downtown Reno’s Wingfield Park

Basque Picon Punch Recipe:

• fill glass with ice
• 1 teaspoon grenadine
• 1 ½ ounces of Picon or Torani Brand Amer
• Shot of seltzer water
• Top with a splash of Brandy
• Add a lemon twist (peel only)
• Serve and enjoy

Legendary master noodle chef Yongdong Wu will display his culinary flair and gourmet expertise at the Carvings Buffet inside Harrah’s Reno, Oct. 15-17.  Chef Wu will demonstrate ancient techniques of Chinese hand-pulled noodle making for all patrons who dine in the buffet.

The performance will be a feast for the eyes as Chef Wu’s one of a kind style is second to none. Signature noodle dishes, prepared by chef Wu, will be offered in the buffet only on these special nights.

• What: Master Noodle Chef Yongdong Wu
• Where: Carvings Buffet at Harrah’s Reno
• When: Thursday, Oct. 15 from 5 p.m. to 9 p.m., Friday, Oct.16 from 11:30 a.m. to 2 p.m. as well as 5 p.m. to 9 p.m., and Saturday, Oct.17 from 11:30 a.m. to 2 p.m. Demonstrations will occurevery half hour during these hours.
• Web: HarrahsReno.com

Chef Wu’s talent will be on display at no additional charge for all guests who purchase a buffet meal.  The Carvings Buffet is open for breakfast, lunch and dinner.  Friday lunch is $10.99 for adults and $6.99 for children.  Saturday champagne Brunch is $12.99 for adults and $6.99 for children.  Thursday dinner is $15.99 for adults and $8.99 for children.  Friday steak and seafood dinner is $20.99 for adults and 10.99 for children.

Sterling’s Seafood Steakhouse at the Silver Legacy Resort Casino presents a Ferrari-Carano Jazz Dinner featuring music from CeCe Gable on Thursday, July 9 at 6 p.m.

Chef Neil Campbell will pair the five-course meal with selections from Ferrari-Carano vineyards. The inclusive meal is $99 per person.

The first course is a Lollipop Colorado Lamb Chop surrounded in blueberry, a balsamic butter sauce (PreVail, West Face, ’04.) The second course is a Chilled Leek, Chive and Potato with English Clotted Cream (Fume Blanc, ’06,) followed by a Butter Lettuce and Double Cream Roquefort Cheese Salad (Alexander Valley, Chardonnay ’06.)

For the main course, guests will enjoy a Filet of Fresh Chilean Sea Bass with Lobster Crust, Butternut Squash Risotto and Caviar Sauce (Tre Terre, Chardonnay. ’06.)

Dessert is an Apricot Chocolate Ganache, Almond Pecan Nougatin and Chocolate Mascarpone Cream in a Hazelnut Sweet Dough Shell (Eldorado Noir, ’06.)

For reservations, guests can call Silver Legacy at (775) 329-4777.

Where the Truckee River meets Reno in the Eastern Sierra, water isn’t the only thing that flows. Here, a lively community of breweries and pubs has sprung up, offering visitors to the gateway to the Nevada desert a place to quench their thirst with microbrew beers, listen to a few tunes and get a taste of fun.

For years, downtown Reno has been enjoying the handcrafted goodness of the beers at Silver Peak Brewery, where at any given time there beer aficionados will find brews like Red Roadster, XXX Blonde, Baileywheat Hefeweizen, Peavine Porter and Silver Peak IPA while enjoying a great dinner menu as well as kicked back social scene.

Down the road in Sparks at Victorian Square, the brewers at Great Basin Brewing Co. are busy with batches of the famous “Icky” IPA (Ichthyosaur IPA, which seems to be the favorite among locals and visitors alike), or any one of a dozen or so craft beers with names like Jackpot Porter, Katie’s Cream Ale, Mollie’s Irish Stout, Nevada Gold, Old Fitz Bourbon Stout, Risky Biscuit Barley Wine, Rock Mai Bock, Stone Mother Marzen, Truckee River Red, Wheeler Peak Wheat and Whoop-Ass Witbier.

Nevada’s oldest and most decorated brewery serves it all with a hearty helping of live music, great pub-house fare and local flavor.

The area’s newest brewery, Buckbean, has quickly gained a following, as much for the tastiness of their signature beers like Orange Blossom Ale and Black Noddy, to their unique packaging – tall (16 ounce) cans. Or visitors are welcome to step into the brewery’s tasting room to get it straight from the tap.

Dozens of bars, nightclubs and restaurants support Nevada’s homegrown beers. So if you’re in town, hit up the favorites – Silver Peak, Great Basin, Brew Brothers, BJs – or just order something local. Your tastebuds will thank you.

Resources:

• Silver Peak
• Great Basin Brewing Company
• Buckbean
• Brew Brothers
• BJs
• Fifty Fifty

By LJ Bottjer

We’ve all been here.

One wants Italian, the other Chinese and the recurrent dieter desires nothing but salad bar fixings.

Such edible diversities can often cause strife and discord, and destroy a vacation’s harmony unless, while in Reno, your hungry horde heads for the Buffet at the Eldorado.

Read the complete article Here

By LJ Bottjer

Freshness tops the list of descriptive phrases in this tiny eatery at 719 S.Virginia St in the downtown section of Reno.

Owners Christian and Kasey Christensen, along with amiable staff, create a bistro experience similar to thousands of others across Europe. Colorful posters announcing upcoming local events surround the entrance. Small tables, inside and out, welcome not only diners but often conversation as the sharing of tables is encouraged. Small placards announcing “I will share my table” are found at a basket near the register.

Read the whole article Here

By LJ Bottjer

A good breakfast assures the day is filled with promise.

Fortify the promise by dining at Reno’s Peg’s Glorified Ham n Eggs, on 420 S. Sierra Street.

Everyone is greeted warmly whether it is the 1st or 101st time they cross the threshold. Some opt for tables or booths while others settle in at the counter. Here strangers swap conversation while the counter man generously shares a picture book and colorful insights of Guanajuato, his Mexican birthplace.

From 6:30 am – 2:00 pm daily, except for Thanksgiving and Christmas Day, Peg’s offers breakfast standards with a flavorful twists. Over 40 items, in addition to daily specials, fill the menu. Diners overwhelmed by the choices should know longtime local favorites include fresh salmon and eggs served blackened, and grilled, or Peg’s namesake – ham steak and eggs.

Read the whole article Here

Last night I needed to pay back my wife for all the late hours at work and at home, so I recommended we try a localfondue establishment called The Melting Pot.

We arranged for a babysitter and headed out.  Upon arriving, I was first amazed at the scale of the restaurant – from outside The Melting Pot looks pretty modest, but it’s actually quite large; two stories with tables that were set for two to 10. We also noticed a large contingent of high school kids … apparently it was prom night.

After being escorted around a great bar and wine cellar, we sat in a comfortable booth near the back. Drinks were ordered and we reviewed the menu. Our waitress walked us through the menu, and made a few suggestions about her favorites. We decided to try the “Big Night Out” which includes your choice of a cheese fondue, any salad, choice from three different selections of meats and, of course, a desert fondue.

We chose the Spinach & Artichoke Cheese Fondue, which includes: Fontina and Butterkäse cheeses, spinach, artichoke hearts and garlic.  It was accompanied by three different breads, Grannysmith apples and a selection of different raw vegetables.

As we started to finish the cheese fondue, a busboy named Pablo quickly cleared our plates and refilled our drink order.  Our waitress brought or next course, two Insalata Caprese salads, and helped us decide how to cook our meats. We chose to use oil so that we could also tempura a few items, but other options include infused broths.

Meats and vegetables included lobster, teriyaki-marinated sirloin, white shrimp, marinated pork tenderloin, filet mignon, breast of chicken, potstickers, mushrooms, a spinach cheese filling, two types of tempura batter, melted garlic butter, and a variety of sauces – bleu cheese, spicy cocktail, light mustard sauce, plumb sweet-and-sour and teriyaki. For desert we indulged in fondue called the Flaming Turtle, made mostly of milk chocolate, caramel and chopped pecans, which were flambéed tableside, accompanied by several types of cake, brownies, fruits and marshmallows.

All in all the meal took a little over two hours to complete, so make sure you plan accordingly. For what we received, in both ambience and food, the price was within what I would expect.  The service was wonderful – everyone was helpful and knowledgeable about the establishment.  I would also note that this is not necessarily family friendly … not due to the restaurant, but having hot oils and broths with skewers can’t be a safe option for smaller children. I would suggest you try out this if not for dinner, then for at least a special dessert for you and your significant other.  Also I would suggest making reservations, especially if it is a special day for you.

The Melting Pot
6950 S McCarran Blvd, Reno 89509
(775) 827-6500
www.meltingpot.com

Lunch Hours
Daily 11 AM to 2 PM

Dinner Hours
Sundays 4 PM to 9 PM
Monday to Thursday 5 PM to 10 PM
Friday and Saturday 4 PM to 11 PM

A new donut shop just opened up in Reno, and it deserves to be talked up, not just because they make donuts, but that their donuts are made with the best ingredients and oils, and some are over a foot long.  Something also to note is that you can get a fresh cup of Joe and a glazed for only $2.

This family run business got its start in Camarillo, Ca, where they have been making donuts for over 30 years at the sister store “Rolling Pin Donuts”.  DoughBoys is run by Bob, Marge and Jay (whom you may remember from his UNR baseball days) Kenny, and every once in a while you can find even younger generations behind the donut case.   DoughBoys gets its name from the Army enlisted soldiers and non-commissioned officers in World War 1.

One thing to note is the donuts and pastries at DoughBoys are not small, even the donut holes are larger than the fist of most children.  The Tigertail is over a foot long and the Bearclaws could really fit on a bear.  They even have specialty donuts like; the Wolf Pack Paw (a smaller claw dipped in frosting and either chocolate chips or sprinkles – just right for kids), the Chocolate Chip Roll (just like a cinnamon roll, but topped and filled with chocolate chips and chocolate frosting) and even 8 different filled croissants.  Also don’t forget their good coffee and colder options of juices, milk and sodas.

Make sure you stop by when the urge arises and try one or a dozen.  You won’t be sorry!

DoughBoys Donuts
57 Damonte Ranch Parkway
Reno, Nevada 89521
775-85DOUGH (36844)

Open daily from 5am to 10pm

“Donuts. Is there anything they can’t do?” – Homer Simpson

By Andrea Smith, reno.com