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

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.

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

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.

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 Team of Atlantis Casino Resort Spa’s Culinary Artists have just opened the all new Atlantis Steakhouse! Meticulous design of the Atlantis Steakhouse is rivaled only by the love poured into the preparation of it’s menu, nurtured to bloom as a vast selection of single servings, compositions and three-course Prix Fixe selections.

Oysters Rockefeller to start? Would you like them ‘Classic Rock’ or ‘Progressive Rock,’ with Tasso Ham, scallions and a fresh mornay sauce? Fruits, vegetables and seafood are hand-picked for freshness, and arrive from various seasonal locations, while fine steak and chops are prepared to your specification after aging for 4 weeks.

The Atlantis Steakhouse seats 160, and offers all dining options whether you’re sitting around the 1,100 gallon aquarium in the lounge or in the private Cove.

Looking for a great place to have that “special occasion”?  Give them a call, they aim to please, and I have never heard them say no to a special request.

Atlantis Steakhouse
To Make A Reservation Today, call 775.824.4430

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

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