Gary and Misty Young’s Squeeze In eatery is the talk of the town in Reno, NV and Truckee, CA. This popular breakfast spot has people crossing state lines for a taste of one of Misty’s world-class omelets. Misty’s four-egg omelets are eggstra special and have quirky names like: Racy Tracy, Hot Sweaty Busboy, Katastrophy, Benson Burner and Hot Weed. All of their dishes are packed with farm fresh ingredients and made to order.

Weekdays you can get in without a horrendous wait, but on the weekends, come early, or late, or wait. Loyal customers who frequent the joint are just as die-hard as the chef who owns it!

When Misty decided to throw a Love-In party at her Squeeze In, in Reno, NV, she’s in for a wild ride when Chef Flay crashes and is fired up to go head to head in a classic, all-American Omelet Throwdown! 107 quadrillion omelette possibilities didn’t seem to scare away Food Network’s “Throwdown with Bobby Flay”.  Misty took Flay’s challenge whipping up the Squeeze In’s 300,000th #37 Racy Tracy, the most popular omelette on the Squeeze In menu, packed with avocados and mushrooms sautéed in a white wine sauce and folded in with crisp bacon and Monterey Jack cheese. Flay’s creation is top secret until the program airs, but the Squeeze In has created a tribute omelette dubbed the “Spanish Flay” that debuts on the menu March 4.

Watch the results of this throwdown on the Food Network; March 03 @ 9:30 PM – March 04 @ 12:30 AM – March 14 @ 11:00 PM

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.

Where: Nothing To It! Cooking School – 225 Crummer Lane Reno, NV 89502
When: Saturday, March 6 at 10 am
Contact: (775) 826-2628
http://www.nothingtoit.com

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

Lounge
Monday to Sunday: 5:00pm to 12:00am

Phone: 775.789.2456
Reservations: OpenTable.com (recommended)

Video: Pasta Making in Briscola’s Kitchen
Briscola sous chef Rocky Woods demonstrates fresh pasta making techniques

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.