Acclaimed baker and teacher Peter Reinhart; author of 8 cook books, winner of 4 James Beard awards on bread and world renowned baking instructor and author from Johnson & Wales University in Charlotte, NC, will be visiting Reno for his first time, to teach a class based on his new, best selling book.
The new book, Artisan Breads Every Day, features classic artisian breads, but in an easy to make method using what Reinhart calls his “delayed (refrigerated) fermentation technique,” which process which allows you to make the dough on one day and then use it over an extended period of days at your own convenience.
During this special class he will make 9 different products from four distinct doughs: Lean dough (French bread); multi-purpose sweet dough (3 different types of sticky buns, cinnamon buns, crumb cake, and fruit filled thumb print rolls); braided challah and chocolate-cinnamon babka.
Come hungry as there will be lots of tasting going on.
The spirit of abbondanza prevails at Briscola, Charlie Palmer’s newest restaurant at Grand Sierra Resort. Under the direction of Executive Chef Dave Holman, small plate offerings, including Parmigiano rice cakes, and hand-cut fresh pastas accompany main course dishes that take a light approach to classical Italian cooking, from grilled lamb chops with eggplant caponata and creamy polenta to crispy barramundi with fennel and tomato stuffing.
Briscola, a traditional Italian card game, inspired the club-like comfortable decor. A creamy, off-white paint palette softens rustic exposed brick walls, and scattered lighting diffused through linen shades creates a warm, welcoming ambiance. In characteristic Roman-style, the dining room with vaulted ceiling is almost like eating in a wine cave, where an over-sized wooden table used as meat station takes center stage. The fire-truck red replica of a vintage manual Berkel meat slicer guarantees that salume and prosciutto are hand-cut and arranged to order.
Palmer, known for his support of small label wine makers, carries out the la dolce vita theme with a selection of Italian wines as well as California bottlings of grapes with Italian descent.
Bricola’s menu includes Italian favorites at affordable family prices. Pastas start at $7 and entrees at only $15. Kids will love the spaghetti and three-cheese lasagna, while you enjoy a glass of classic Chianti with your Crispy Chicken or Veal Parmesan.
House Specialties:
Antipasti including a house salad (mixed baby greens and Balsamico), arugula (asparagus, tomato and Parmigianino), caprese burrata, heirloom tomato, basil and 18-year Balsamico and Caesar (romaine, marinated tomatoes and white anchovies).
Hand-cut fresh Pasta dishes include pappardelle (braised rabbit and apricots), chitarra (shrimp, scallops, mussels and clams glazed in a spicy lobster broth) and fettuccini.
Main Course options take a light approach to classical Italian cooking, like grilled lamb chops (eggplant caponata and creamy polenta), crispy barramundi (fennel and tomato stuffing) and a Florentine-style sirloin.
Hours: Dinner
Sunday to Thursday: 5:30pm to 9:30pm
Friday to Saturday: 5:30pm to 10:30pm
Acclaimed baker and teacher Peter Reinhart; author of 8 cook books, winner of 4 James Beard awards on bread and world renowned baking instructor and author from Johnson & Wales University in Charlotte, NC, will be visiting Reno for his first time, to teach a class based on his new, best selling book.
