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.

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.

Did someone say THREE scoops of Baskin-Robbins® ice cream for UNDER $1?

AND proceeds benefit a great cause! Sign me up!

Just in time for dinner tonight, Baskin-Robbins® is featuring their 31 Cent Scoop Night (limit three scoops per person) and the Baskin-Robbins Community Foundation is donating $100,000 to the National Fallen Firefighters Foundation™(NFFF).  The National Fallen Firefighters Foundation remembers America’s fallen heroes and assists their families. The organization provides firefighters with training to prevent deaths in the line of duty and offers the public information to prevent fires in our communities. At some locations, you may also have an opportunity to make a donation to your local fire charities.

The event runs from 5:00 p.m. to 10:00 p.m. on Wednesday, April 28, 2010.

Here is a list of our local Baskin-Robbins®

2875 Northtowne Lane
Reno, NV 89512

5150 Mae Anne Ave
Reno, NV 89523

1145 N. McCarran Blvd
Sparks, NV 89431

18120 Wedge Pkwy
Reno, NV 89511

3947 South Carson Street

Carson City, NV 89701

11260 Donner Pass Road

Truckee, CA‎ 96161

Squaw Valley is known worldwide as a bastion of athletic extremism. On Friday, April 23rd, extremists of another sort showcase their talents at the Mamasake Sushi and Wasabi Eating Nationals.

Mamasake, the hip, popular Squaw Valley eatery located at Fountain Court in the heart of the Village at Squaw Valley, is known for its daily $5 happy hour special “Beer and a Hand Roll.”  They also offers a fantastic sushi menu and a large variety of beers on tap as well as 15 different types of sake, and innovative sake cocktails. Serving modern and traditional sushi, sashimi, and hand rolls, nigri, and cold and cooked tapas. This is a popular spot for local’s and visitors alike.

The restaurant’s annual spring competition consists of two categories. The sushi-eating contest pits the contestant against the clock and a lot of sushi. The competitor who devours the most handrolls within five minutes running time claims the top podium.

During the wasabi eating event competitors go head to head chewing increasing amounts of wasabi until a winner has left his opponent crying in their sake.

Celebrity judges have not been announced yet but usually consist of very notable Ski, and Snowboard personalities add to the festivities.

The event starts at 4:20 p.m. on the Mamasake patio. Registration begins at 3:30 p.m. Entries are limited in each category. Prizes are awarded to finalists. The public is invited to attend this eye-watering competition. All ages are welcome. Libations and food are available, including an all-day $5 beer and hand roll and other specials.

Mamasake opens daily at 11:30 p.m. For more information call Mamasake at (530) 584-0110

The popular Food Network show Diners, Drive-ins and Dives will feature Reno’s very own DISH café this Monday, March 29 at 10:00PM ET/PT. (That’s 7PM Pacific Time for those of you still doing the math.)

Food Network Host Guy Fieri’s perpetual search for the best fresh and funky restaurants in the country, landed him in three Reno restaurants in January; DISH Café, The Gold ‘N Silver Inn and Louis’ Basque Corner.

Monday’s episode will feature one of Fieri’s favorite San Francisco spots, a diner in North Carolina serving up whole turkeys and DISH Café in Reno, making home-made granola.

DISH Café’s road to national TV started way back in 2008, when show producers began their search for candidates. A DISH Café employee happened to be near the production headquarters in Minnesota at the time, and delivered samples of granola and baked goods. It wasn’t until January of 2010 that Guy Fieri waltzed into the café and spent two days filming.

“It took a lot of preparation. I wanted it to be perfect, but once they were here, even though they were on a tight schedule, it was easy to relax because the crew was so laid back,” said Nancy Horn, owner of DISH Café. “It was definitely a dream come true. I’ve known that I wanted a restaurant since I was six years old. Cooking is my passion and my dream is to teach on TV and write cookbooks. This was a very informative and exciting experience.”

DISH Café & Catering is known for its upscale comfort food made from fresh, local organic ingredients. They are open for breakfast, lunch and dinner. See why Fieri thought they were worthy of the national spotlight and check them out at 855 Mill Street, Monday through Friday.

Lake Tahoe’s first-ever Restaurant Week showcases High Sierra fine dining, giving local food aficionados and visitors an opportunity to enjoy the best in mountain cuisine Sunday, September 5 (Labor Day weekend) through Sunday, September 12.

There are no passes, tickets or coupons needed to take part in Lake Tahoe Restaurant Week. Instead guests simply visit their favorite participating restaurants – both new and established eateries and bistros are taking part – offering three-course, prix-fixe menus throughout the Tahoe-Truckee region for $20, $30 and $40 per person.

“Lake Tahoe Restaurant Week was designed to put the spotlight on the stellar chefs and charming restaurants that make up the Tahoe-Truckee dining scene,” said Lake Tahoe Restaurant Week Event Producer Pettit Gilwee. “Many of which are located in historic venues and provide menus based on local, organic and seasonal cuisine. But the event is also geared to hit home Lake Tahoe’s idyllic fall season, with its spectacular foliage and warm weather that makes for fantastic hiking, kayaking, mountain biking and other outdoor activities.”

According to Gilwee,  “The visitor doesn’t know state lines and they sure don’t know county lines. And if they do, they don’t care. They know Lake Tahoe, and Lake Tahoe Restaurant Week is intended to give them another reason to extend their vacation plans or visit during a non-traditional time of year to take part in something we all love to do – eat fantastic food!”
“Special events sell a destination,” said Executive Director Carol Chaplin of the Lake Tahoe Visitors Authority. “It motivates potential guests who might be thinking about booking Tahoe to actually take that next step and do it.”

Lake Tahoe officially got on the foodie map 25 years ago with the inception of the Lake Tahoe Autumn Food and Wine Festival, a three-day event that provides cooking seminars with celebrity chefs, private wine tastings and a gourmet marketplace. This year, the annual event is scheduled for the later part of Lake Tahoe Restaurant Week, September 10-12, outside at the Village at Northstar. The food fare continues into October with the Truckee Wine, Walk & Shop (October 2), Passport to Dining (October 7) in Kings Beach and the Tahoe Chocolate Festival (November) in Crystal Bay.

To learn more about Lake Tahoe Restaurant Week, a list of participating dining establishments and menus, sponsorship opportunities, and how to take part, visit www.TahoeRestaurantWeek.com or call Pettit Gilwee at 530-583-2138.

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