After a weekend full of hot weather and hotter wings, the 10^th Annual Great International Chicken Wing Society Cook-off and Street Faire has packed up for another year.  Circus Circus Hotel & Casino Reno, Eldorado Hotel Casino, Harrah’s Reno Hotel Casino and Silver Legacy Resort Casino are proud to announce the Wing Cook-off winners in four categories.

Out of nearly 20 cookers from as far away as Texas, a new hometown favorite and cook-off rookie took the Championship Trophy home for Best in Show.  Judges voted Pie Face Pizza Co. of Reno’s wing sauce the most flavorful of the weekend.  Coming in second was another popular pizza joint, Reno’s own Pizza Plus.  After winning the annual event for several years, Havin’ an Affair of Las Vegas fell to third place, but did take home the People’s Choice Award.  Redneck BBQ of Reno and Famous Dave’s rounded out the list of favorites, placing fourth and fifth at the 10^th Annual Cook-off.

Each of the Downtown Reno casinos also challenged each other to a cook-off of their own at this 4^th of July weekend affair.  Winning for the second year straight was Silver Legacy, whose secret sauce was chosen over Club Cal-Neva and Harrah’s, who tied for second place honors.

In a special judging Friday afternoon, members of the local media tasted wings prepared by featured cookers.  The 2011 Media Choice Award was given to Circus Circus for a unique and tangy mango habanera sauce that pleased the most palates.

With so many winners, you’ll just have to try all the top picks to determine your favorites.

Congrats to everyone who participated in the 10^th Annual Great International Chicken Wing Society Cook-off and Street Faire, see you next year!

Friends, Farmers, Food, Fun – “F”s have never sounded so good. Start your weekends early this summer at the 19^th annual Sparks Whole Foods Hometowne Farmer’s Market every Thursday from 4-8 p.m. in downtown Sparks Victorian Square Plaza, across from John Ascuaga’s Nugget. Fill your evenings, and your stomach, with a wide variety of seasonal items, produce, live musical performances, art/crafts and more.

With all of the mouthwatering food and treats offered, you might want to undo the top button of your pants to make room. But please, don’t take it any further. To complement the abundance of fresh seasonal items, a number of local vendors are joining the market with customer favorites.  At BJ’s Nevada Barbeque Co., indulge in some of the best barbeque in the county with their famous finger lickin’ ribs and barbeque pork and brisket sandwiches. We know you’ll get thirsty walking around on a warm summer night, so quench your thirst with iced, fresh squeezed lemonade from Goodie’s. Or, If you really want to cool down, stop by Sierra Swirl to satisfy your sweet tooth with a bubbly ice-cream float or decadent sundae to share (or not!). No matter what flavors you fancy, you’ll find them at the market.

Want to know where your food is coming from? Meet the growers:

Amber Oaks Raspberries

D&K Ranch

Dwelley Farms

Fruit Factory

Hidden Valley Honey

K& J Orchards

Lattin Farms

Minton Family Farms

Paine Orchards

Rodriquez Farms

V & M Farms

Workman Farms

Rain, snow or shine, a trip to Lake Tahoe is a guaranteed good time. I knew regardless of my dining experience, I would at the very least enjoy my drive up to the Lake. Working in the tourism industry and social media world, I couldn’t escape the buzz surrounding the new West Share Cafe - the newest indulgence along the shores of Lake Tahoe, directly across the street from Homewood Ski Resort.

 The setting is elegant, rustic, warm and inviting, and the view is absolutely breathtaking. You feel as if you’re sitting on the clear blue waters of Tahoe. The lunch menu has a nice variety of burgers, fish & chips, salads, wings, sandwiches and soups, and the kids don’t get skimped either! We ordered the chicken strips platter for our toddler, and requested a side of fruit in lieu of the fries. Her meal was hands down the best one on the table, and the healthiest kids entree I’ve ever seen - at a great price! Lunch ranges anywhere between $10 – $18, with dinner entrees starting as low as $12.

 The room was a blend of families, skiers fresh off the slopes, business meetings and a few romantic couples at the bar. With a setting this beautiful, it’s the perfect setting for any group or occassion.

After our meals, we went upstairs to tour the Inn portion of the West Shore. If you’re looking for prime lodging with a more intimate feel, this is the place for you. All suites are approximately 500sq ft and feature fireplaces, flat-screen TVs, down comforters, soy bamboo micro fiber robes, and most importantly, a deck overlooking Lake Tahoe.

For more information on the West Shore Cafe and Inn, check out their website: http://www.skihomewood.com/westshorecafe.

You will find yourself asking that when you walk into Smokin’ Gecko’s inside the Circus Circus Reno for the new ginormous Ultimate BBQ Platter. When we say “ginormous”, we mean it! For only $12.99,  you’ll receive a platter filled with a variety of  rubbed, marinated and slow-cooked BBQ, all of which can’t possibly fit into even an over sized platter! 

The Ultimate BBQ platter includes BBQ spare ribs, BBQ pulled pork and BBQ chicken, French fries, coleslaw,  and cornbread with a full selection of house-made BBQ sauces so you can add more or taste test all four!

 The Ultimate BBQ Platter is available seven days a week for lunch from 11:30 am – 2 p.m. and dinner starting at 5 p.m. Warning: upon tasting the mouthwatering platter, you will likely seek BBQ for both lunch and dinner on a regular basis! 

The chefs of Smokin’ Gecko’s put their creative talents to task to offer four deliciously different sauces, all with Sierra Nevada Pale Ale as a base. Honey BBQ is the basic mild and sweet sauce, Kansas City choice is a mild Kansas City-style sauce, Memphis Medium is a tangier Memphis-style flavor, and Smokin’ Gecko’s HOT has a kick to it with molasses and cayenne pepper blended with Pale Ale to create the hottest of the four. 

For more information visit the Circus Circus website, www.circusreno.com, or call 775.329.0711.

Reno’s newest Deli and Bakery, Krumblz, boasts freshly baked bread, French pastries and a delicious array of breakfast and lunch entrees that are bursting with flavor and presented in a way that is both intuitive and unexpected.

Executive Chef and co-owner Juan Villa, a native Nevadan, has been in the culinary field since 1992, working every station in the kitchen from prep cook to Chef de Cuisine. Villa graduated with honors from Western Culinary Institute-Le Cordon Bleu in 2004.

Since graduation, Villa’s innovation, style and culinary mastery has delighted guests in several restaurants, lending him the well-deserved title of Executive Chef, most recently at Lexie’s on the River at the Siena Hotel Spa & Casino.

“We built Krumblz to bake bread for our neighbors and the Reno community. We use only the freshest ingredients and offer original, innovative flavors through traditional baked goods. Our breads are used to provide one-of-a-kind sandwiches and our pastries are created with ingenuity and simplicity and are beautiful to behold, but even better to eat!” said Chef Juan Villa.

Lead Pastry Chef and business partner Eduardo Quevedo is excited and optimistic at the recent opening of the new restaurant. Over the past 10 years Quevedo has gained the knowledge and techniques necessary for Krumblz to succeed in this competitive market. Quevedo creates tasty pieces of art such as lemon tortes, Petite Fours, specialty filled mousses and danishes, taking time in the presentation. Quevedo personally approves every item displayed within the bakery case. Prior to opening Krumblz, Quevedo was lead Pastry Chef of Lexie’s on the River.

Krumblz’s menu features both breakfast and lunch entrees ranging from $4.95 to $9.00 with pastries ranging from $1.00 to $2.95, and also has an extensive organic tea and Italian coffee menu.

Join us at the grand opening on Sunday, November 7^th! Enjoy free pastries and complimentary Lavazza Italian coffees starting at 6:00 a.m., as well as discounted menu items and 25% off any custom cake orders.

Krumblz Deli and Bakery is located at 80 Giroux Street, on the corner of 2nd Street across from Renown Medical Center.

It’s a typical scenario: you arrive in Reno, your stomach is yelling at you, but you don’t want to make a rash decision that will make your taste buds unhappy. If you’re like the rest of us and want to experience the truly authentic and unique side of the Biggest Little City - the side only the locals can show you –  take a look below. The Food Network has stopped by some of Reno’s most loved and mouth-watering restaurants, and they know a thing or two about a good meal! Bon appetit!

Louis’ Basque Corner: Beware of the Picon Punch ! (1 picon, 2 picon, 3 picon – floor.)

The Gold N’ Silver Inn: Where you can bet on being called “honey” at least once.

Dish Café: Fresh, organic and fun!

The Squeeze In: Who says size matters?!

As I read through the reviews on Yelp, there’s definitely a recurring theme for those who have dared to step inside one of the newer international restaurants in Reno. The reviewers write that they were “unsure of what to expect” and “resistant” to the idea of eating at Naan & Kabab etc. Much to everyone’s surprise, it seems, their taste buds were pleased.

Since it’s opening on Valentine’s Day 2009, Naan & Kabab etc. has captured the hearts of its customers – 85% of which are repeat visitors.

Owner Chef Maurice describes his menu as a “journey of flavors” through authentic Mediterranean cuisine, the kind he grew up eating with his family in Tehran. The Mediterranean steak, for example, includes a wide array of flavors like saffron, cinnamon and coffee.

Chef Maurice was born to a Jewish family that had fled Bolshevik Russia and later Azerbaijan. When he was 17, he left for California, taking a job in a roadside steakhouse for 95 cents an hour. The story goes that one day, the hard-drinking head chef was too intoxicated to cook, so Maurice stepped up and prepared a steak and eggs breakfast for one of the most critical customers. Chef Maurice says the customer said it was the best breakfast he’d ever had, leaving a 25 cent tip. ”A 20 percent tip, huge for those days!’ Maurice recalled. ”That’s when I knew cooking was my passion.”

While Chef Maurice’s career took him throughout California, he was no stranger to Reno. He had a vacation home in Reno that he visited several times a year. He had always dreamed of opening his own restaurant, so when he “retired” in 2009 from restaurant operations in Northern California, he opened Naan & Kabab etc. in Reno.

Chef Maurice (always donning his chef hat) is a friendly man who takes much pride in his food, his culture and his establishment. Each night he makes the rounds and greets every one of his customers. He’s filled with colorful stories from his childhood, describing elaborate potluck dinners with the families with whom he shared his apartment building in Tehran.

Chef Maurice boasts healthy, fresh meals with all natural ingredients. Perhaps one of the most appealing aspects of the menu is the ability to get a delicious, three-course meal for only $8.95! (This offer is available every day from 11:30 a.m. to 6:00 p.m.) The dining room of Naan & Kabab etc. is cozy and friendly, and the staff hasn’t changed since it opened over one year ago.

Check it out for yourself at 2740 S. Virginia St. Reno, Nevada 89502 or take a virtual tour on their Web site. 

Friday and Saturday nights you can enjoy a belly dancing show, and be sure to try their signature dessert, the “Awesome Dude Baklava”; a saffron ice cream with pistachios, vanilla, rose water and pieces of cream topped with baklava chunks.

Sitting on the exact location where Reno began in 1859, the newly renovated River Room in the historical Riverside Hotel is now open for business. Chuck and Jan Shapiro, owners of the thriving Wild River Grille, expanded their business into the space previously occupied by “Dreamers Coffee”.

The River Room has now doubled the size of the Wild River Grille, known for its creative cuisine, extensive wine list and picturesque spot along the Truckee River.

The River Room will continue the Grille’s tradition of live music, entertainment and exceptional hospitality. The new operation will employ up to 50 people during peak season, creating 20 new jobs. The new venue features vibrant décor that celebrates the history and significance of the site. Oversized images from the Nevada Historical Society frame the windows and an enormous image of the old Reno Arch covers the back wall. A fresh and creative menu accompanies the new space.

In the evening you can expect classic infused cocktails, martinis and the new “Ring Toss”, the River Rooms Signature Drink. (Homage to the Reno legend of newly-divorced women tossing their rings into the Truckee River from the Virginia Street Bridge.)

The menu also showcases a tempting array of small plate options and desserts such as brie potstickers, short ribs, and espresso mousse. “In the coming months we will also include a daytime cafe offering fresh sandwiches, salads, pastries and espresso.” said Chuck Shapiro, Owner of Wild River Grille and the River Room.

“Since 2007, we have been a proud part of the urban renewal going on in Reno,” said owner Chuck Shapiro.  “Our patrons enjoy a restaurant where they can meet up with friends to enjoy great food and drink, while celebrating the art and music renaissance of the Riverwalk. We are very excited to offer an additional space for dining, entertainment and relaxation.”

The building, a Frederick DeLongchamps design and on the National Historic Register, was saved from demolition and renovated in 2000 by the City of Reno and Artspace Projects of Minneapolis to create live/workspace for local artists. “We are delighted that the Wild River Grille has decided to expand into the space,” said Will Law, Chief Executive Officer of Artspace. “It is a successful example of a local business that strives to serve the needs of the community within and around the Artists Lofts.”

Check out the River Room at 17 S. Virginia Street or call 775-284-7224.

Greg Hoch, Founder and President of Tahoe Creamery, has been making ice cream his entire life. His father started The Shady Glen of Manchester family creamery in Connecticut in 1952, and Hoch says he never missed a day of work in 21 years. When Hoch started his own family, he decided it was time to branch out and take a stab at making ice cream on his own.

Hoch credits the Northern Nevada Development Authority for convincing him to move his family across the country and make a home in Nevada. Hoch had been considering three states with “an extended ice cream season” and says “they made the best approach”. With over 300 days of sunshine in Northern Nevada, it certainly seemed like a safe bet. “In 2000, we moved out here [Minden] and by June 14, 2002 we made our first batch of Tahoe Creamery ice cream,” Hoch said.

While Hoch grew up in New England, he was no stranger to Reno Tahoe. “I was a ski freak. I started skiing at 16. When most kids were dumping their money on hot rods, I was saving all of my money to go on a ski strip out West. I knew Tahoe was going to be it, it had everything I wanted,” Hoch said.

Tahoe Creamery officially opened in 2004 and has been picking up major steam since then. From Memorial Day to Labor Day, the creamery operates for 109 days straight. Tahoe Creamery boasts all natural ingredients with recipes older than 60 years. Having grown up in an era when ice cream was celebrated for being smooth, rich and creamy, Hoch says Tahoe Creamery strives to create a palate pleasing ice cream that would make your grandmother proud.

In a small warehouse in Minden, Nevada, Tahoe Creamery has six full-time employees and nine part-time, and produces up to 2,000 pints of ice cream per week. There are 120 total flavors, with 8 signature flavors in rotation year-round. The seasonal specials include peach in the spring, pumpkin in the fall and peppermint in the winter.

You can find Tahoe Creamery in Northern Nevada convenience stores, 7 Eleven, Save Mart, Raley’s, Sak ‘n Save, Smith’s, Scolari’s, Whole Foods and even in Trader Joe’s and Whole Foods in Northern California.

For the old fashioned experience, check out Tahoe Creamery scoop shops inside Grandma’s Fudge Factory in Virginia City, the Gear & Grind Café in Tahoe City and Klunkers at 15 Eagle Canyon Dr Sparks, Nevada.

For more information, visit Tahoe Creamery’s Web site.

Tour of Tahoe Creamery: Reno Tahoe YouTube Channel

Are you looking for a way to unwind this weekend? Grand Sierra Resort (GSR) and Charlie Palmer are hosting the first Napa’s Backyard May 14 – 15, a culinary event celebrating Sierra Nevada’s access to the country’s most abundant growing regions. In other words, it’s an event filled with great local food and wine.

Reno is just a short drive from the heart of wine country and also home to Tahoe Ridge Winery, a Nevada born and bred winery. The weekend’s event will feature 20 wineries from Northern California (T-W-E-N-T-Y!) and several events and competitions that will provide behind-the-scenes access for guests to toast and taste their way through Napa’s Backyard. Proceeds from the event and silent auction will benefit C*A*R*E Chest of Sierra Nevada, a northern Nevada nonprofit agency serving individuals in need by providing medical resources, free of charge.

Schedule:            Backyard Brawl

6 – 9 p.m. Friday May 14 in the Summit Pavilion at GSR

Tickets are $60 per person; VIP tables available by calling 1.829.CARE, prices vary.

The Backyard Brawl is a tasting match-up to award the best food and wine pairing. Sixty of the finest wineries from Northern California will be paired with 20 different dishes created by Charlie Palmer chefs. Join the brawl to see who wins “top pairing” in the People’s Choice and media categories. 

Backyard Crawl

11 a.m. – 2 p.m. Saturday May 15, poolside at The Beach at Grand Sierra

Tickets are $30

Fifteen local mixologists will blend their favorite libations for the Backyard Crawl competition sponsored by Tito’s “All American” Vodka. Rain or shine, guests will sample Hog Island Oysters, BBQ favorites and try their hand at mastering the art of the perfect cocktail with a build-your-own fresh-market Bloody Mary bar.