2014 Campo Media Placements

2014 Media Placements The Abbi Agency

Campo

Table Of Contents

Date

Publication

12/10/2014

RGJ - Online

12/9/2014

The Globe And Mail

12/8/2014

The Globe And Mail

12/4/2014

Nevada Business Magazine

12/1/2014

Restaurant Hospitality

11/26/2014

RGJ - Online

11/18/2014

The Sacramento Bee

11/29/2014 11/18/2014

Design Sponge Food & Wine

What's Cooking In 2015?

Table 33: Mark Estee's Holiday Leg Of Lamb Recipe For Thanksgiving, Pour What You, Your Guests Will Like Greetings From Reno 5 Excellent Places To Eat In Reno

11/13/2014

EcoCentric

Our Heroes: Chef Mark Estee of Campo

11/11/2014

KTVN 2 News

11/6/2014

CarsonNow.org

11/6/2014

Santa Cruz Sentinel

11/5/2014

Nevada Appeal

11/4/2014 11/4/2014 11/4/2014 11/4/2014 11/4/2014

Contra Costa Times Inside Bay Area News Marin Independent Journal San Jose Mercury News Silicon Valley News

11/3/2014

Tahoe Daily Tribune

11/1/2014

Southwest Magazine

11/1/2014

Cooking Light

11/1/2014

Reno Magazine

10/24/2014

Luxury Travel Advisor

10/16/2014 10/16/2014

The Cooking Channel Bitchin Lifestyle

Title Mark Estee Unites Culinary Empire With Reno Provisions Reno's Road To Salvation Reno's Incredible Revamp (Have You Seen What's Changed?)

Greets & Eats Food System Networking Events Continue At Reno Provisions

Northern Nevada HOPES Hosts Warm Blanket, Beanie Drive CafĂŠ At Adele's Hosts Fifth Celebrity Chef And Harvest Dinner Monday To Benefit The Greenhouse Project 15 Ways to Play At Tahoe This Winter Dinner to Benefit Greenhouse Project Monday In Carson City 15 Ways to Play At Tahoe This Winter 15 Ways to Play At Tahoe This Winter 15 Ways to Play At Tahoe This Winter 15 Ways to Play At Tahoe This Winter 15 Ways to Play At Tahoe This Winter Mark Estee's Newest Culinary Creation Opening Soon In Reno Spirit Of Reno Tahoe Today's Special: Lamb with Shaved Fall Vegetables by Mark Estee of Campo Butcher, Baker, Restaurant Maker Tesla's Gigafactory Drives Reno Luxury Boom Reno, Nevada Bite This Bite This Season Finale

Campo

Table Of Contents

Date 10/5/2014 10/1/2014 10/1/2014 9/23/2014 9/17/2014

Publication Reno Gazette Journal Virgin Australia ACRES Nevada Grown Blog KOLO 8 News

8/22/2014

Santa Barbara Independent

8/9/2014

NBC Los Angeles

8/1/2014 7/29/2014 7/2/2014 7/1/2014 7/1/2014 6/16/2014 6/2/2014 5/1/2014 5/1/2014

Mountain Living Mountain Living Online Women's Movement Sunset Magazine Reno Magazine VIA Magazine - Online KTVN Avid Golfer Reno Magazine

4/24/2014

Drinkable Reno

4/1/2014 4/1/2014 3/30/2014 3/23/2014

Kiaora Magazine- Air New Zealand Galena & Arrowcreek Life RGJ RGJ

Reno: Home to Choice Food, Spas, and Art Vino on the Mountain: Mammoth Wine Weekend Rediscovering Reno Rediscovering Reno Good Eats: Kale Salad Recipe Discover Reno Big Deal Reno Weekender: A Winning Scene Local Businesses Anticipate Artown In the Pure Air Up There Butcher, Baker, Restaurant Maker Campo Reno Joins Tahoe Mountain Brewing for 5-course Beer Dinner Big Little City Mark Estee Fresh Meat From Kitchen to Community

3/18/2014

RGJ

Campo Chef Teams with Whitney Peak

3/17/2014

RGJ

3/14/2014

Serious Eats

3/14/2014

Truckee Meadows Tomorrow

Briefs: Campo a 'Hot Spot' Grilles: Mark Estee of Burger Me! In Reno, NV Quality of Life Indicators

3/5/2014

KOLO 8 News

40 Days between Fat Tuesday and Easter

2/5/2014

Reno Gazette Journal

2/4/2014

Visit Reno Tahoe

Valentine's Day: Celebrating Cupid Out on the Town Valentine's Day Dining in Reno Tahoe

2/4/2014

RGJ - Online

Options for dining out on Valentine's Day

1/30/2014

KRNV - TV - Online

1/12/2014

Reno Gazette Journal

1/12/2014

RGJ - Online

Title Downtown The Dark Horse Bridging the Sustainable Meat Gap Know Your Farmer, Know Your Food

Valentine's Day Weekend at Campo People you should get to know: Mark Estee People you should get to know: Mark Estee

Campo

Table Of Contents

Date

Publication

1/10/2014

The Travel Channel

Title

Things to Do in Lake Tahoe

Mark Estee unites culinary empire with Reno Provisions December 10, 2014 Mark Estee is nervous. He admits it with the cheerful candor that's one of his hallmarks.

"I'm breaking out in stress zits," he said, laughing, though there's nothing visibly tarnishing his broad, handsome face, one that unites suaveness with a bit of mischief.

Yes, Estee is nervous, as well he might be. It's Nov. 29, three days before the Dec. 2 opening of Reno Provisions, the culinary complex that's the newest patch in Estee's growing food fiefdom. At 15,000 square feet and nearly $2 million, it's by far the largest and most expensive project (as in double the cost of Campo) the chef has ever undertaken.

Reno Provisions combines a bar; cafeteria; ranks of hot, cold, deli and pastry cases; a grocer selling Reno Provisions brand goods, prepared foods and local products; and a cooking demonstration area. And that's just upstairs. Downstairs, there's a commercial bakery, a pasta shop and a butcher shop.

One day before its Dec. 2 opening, chef-owner Mark Estee gives RGJ Taste a sneak peek inside Reno Provisions, his new culinary complex on North Sierra Street. Johnathan L. Wright

"The kitchen feeds the cafeteria and the food cases upstairs, as well as all our other restaurants," Estee said. For instance, "we're doing all our burger grinds and all our buns here."

As if on cue, a baker pushes by a rack of breads: standard loaves, bullet-shaped beauties, crusty boules and golden buns. Back upstairs, Estee takes a moment to look at the controlled chaos that attends the opening of nearly all food establishments — at gleaming equipment and three dozen new staffers and workmen wiring and the blackand-white tile and custom wallpaper featuring artistically smudged arabesques.

Can the success of Campo be duplicated just a block north? Will enough people drop in to dine and shop? And what's the market, say, for hormone-free Baker Ranch short ribs or Calabrian aĂŻoli?

"You know what?" Estee said. "I'd better sell a lot of bread."

Single investor It's a rainy Dec. 2, and the grand opening party of Reno Provisions is about to begin.

Somehow, what looked a few hours earlier like a business that couldn't possibly be ready to open has coalesced into a business whose ribbon is about to be cut. The bar is stocked, the cases filled. Southern Wine & Spirits and Vin Sauvage are offering pours.

Pork belly, a Mark Estee essential, is set out in skewered blocks. Nearly 700 guests are expected, to skewer and otherwise.

The $2 million that has been spent to get to this evening, this opening, includes about $800,000 in tenant improvements. Estee raised the remaining $1.2 million, he said, from a single investor: Chuck Mathewson, former CEO of IGT and a onetime investor in Campo (the Campo investors have now been repaid).

"He knows restaurants really well," Estee said of Mathewson, "and he believes in Reno the same way we do."

Estee owns, operates or has an interest in eight restaurants spread among Reno, Truckee and Mammoth Lakes, Calif. The idea for Reno Provisions sprang, in part, from the chef's desire to bring efficiencies (especially in the supply chain) to a restaurant group that serves everything from lamb burgers to French omelets with Gruyère to house-cured meats and gemelli with broccolini.

"We needed to figure out a way to integrate our companies," Estee explained. "I thought, 'How can we grow our margins?' " Instead of eight separate kitchens creating, say, their own breads or desserts, the Reno Provisions kitchen now is the central supplier.

That said, Estee emphasized he wanted Reno Provisions to retain a fundamental flexibility that restaurants (all of his other businesses) don't typically possess.

"In restaurants, everything is about capturing that service window. 'We're in service!

We're in service!' But Reno Provisions isn't a typical restaurant. I want this place to be a blank canvas for whatever we want to do at a particular time. I want to figure out what local people want in food beyond just dining out," he said.

On trays It's around noon on Dec. 3, the day after the opening bash (in which a crowd crammed into the space, even on a drenched night). It's the first full day of business at Reno Provisions. The black-and-white tile plays foil to red-backed chairs in the cafeteria and to strips of blond, black and red wood that face the bar. Some of the larger tables, Estee said, "are maple beds from the old Parr jail that were cut in half and stained."

The food cases are showcasing soups like butternut squash studded with candied pepitas, vegetarian and Cubano panini and an Italian meat grinder sandwich (hot sopressata, mortadella, provolone and jabs of lemon aïoli). The $9 cafeteria lunch and dinner features mixed greens, roasted vegetables, fruit salad and farro salad on the cold side, and chicken and pancetta rigatoni, pork meatballs spiked with sea salt, and chubby-grained Israeli couscous for the hot option.

Downstairs, a lamb from local Albaugh Ranch awaits butchering and housemade cavatappi (to be packaged and sold upstairs) dry on racks. Up top, stuffed lamb breast and hormone-free Baker Ranch chuck roast tempt among the meats. In the dry goods and grocery areas, there are local lip balms (who knew?), chi-chi kitchen towels, tubs of housemade truffled mascarpone, and local Hadji Pauls eggs.

The lunchtime crowd is growing, a mix of Millennials, office workers, downtown retirees, suits from nearby law firms and folks who looked like they were walking by, came in and decided that, yes, some farro sounded grand this afternoon. The customer mix (and the look and feel of Reno Provisions) is hip — but without any taint of hipster "exclusiveness."

Folks try to decide what lunch line they're in (that's something Reno Provisions still has to settle). Others take their trays to the cafeteria. One woman fingers a baguette and decides to purchase it (thank goodness). For Estee, that's one loaf down — and a whole lot more to go.

RENO PROVISIONS Address: 100 N. Sierra St. Phone: 775-336-1091 Hours: 7 a.m. to 7 p.m. Monday through Friday; 9 a.m. to 7 p.m. Saturday and Sunday

Reno's incredible revamp (have you seen what's changed?)

December 8, 2014 It’s a Saturday night, and thousands of zombies are dancing to Michael Jackson’s Thriller on Virginia Avenue, Reno’s main drag, right next to my hotel. They’re assembled under an arch emblazoned with Reno’s long-time motto – “the Biggest Little City in the World” – and are about to go on a city-wide drinking spree.

Each season in Reno has its costumed pub crawl: Santas ho-ho-ho in December; leprechauns assemble here on St. Patrick’s Day; and pirates yo-ho-ho in the summer. But somehow the zombies – which hit the streets the weekend before Halloween – seem the best fit, any time of year. Reno is at once spooky and cheery – like the old Addams Family, or certain episodes ofSix Feet Under.

Its slogan speaks to a long-time penchant for offering big-city vices in a relatively small place (population: 230,000). What’s less discussed elsewhere has long been front-and-centre here, in Nevada’s second city. Not one but two local cabbies decide to recommend strip clubs to me. “It’s raw,” Courtney Meredith, a local graphic designer, says with approval in her voice. “Reno’s always been raw.”

But it’s also midway through an intriguing transformation. With quick divorces and legalized gambling no longer the draws they once were, Reno’s lately worked hard to find new ways of attracting crowds.

Many creative types are settling here, and the city’s even cleaning up its act – a little.

My hotel opened in June, and is the first one on the downtown strip without a casino occupying its main floor (it was Fitzgeralds Hotel Casino, before its recent renovation). But it does boast the world’s tallest climbing wall (50 metres), which overlooks Virginia Avenue. And downstairs, where the casino used to be, is Cargo, a cavernous music venue – Wayne Newton just would not work in this cool space – and Heritage, a vast, casual-chic restaurant from Mark Estee.

The Whitney Peak hotel climbing wall.

With Heritage, and his flagship restaurant Campo, this Boston-born chef-entrepreneur has almost single-handedly pushed Reno’s culinary scene beyond the traditional all-you-can-eat buffet. “I worked at Chez Panisse in Berkeley when they were starting that move toward working with farmers and foragers,” he says. “I wanted to be a part of getting that system going here.” To that end, he’s soon to open Reno Provisions, a food emporium in part of a long-shuttered J.C. Penney.

It’s just one example of entrepreneurs trying to bring life back to the downtown, hit hard by the 2008 crash.

I meet with Meredith for dinner at Wild River Grille, in the downstairs of a former hotel that thrived during Reno’s divorce era (heiress Gloria Vanderbilt stayed here while awaiting her decree). Its upstairs suites have recently been converted to artists’ live-work lofts. From the restaurant’s windows, we can see the Truckee, the river for which the restaurant is named. Kayakers often navigate its midcity rapids, she tells me, but we don’t spot any this evening.

“We had a huge turnout for a recent river cleanup,” Meredith says, “but that’s partly because some of the recently divorced used to come right from the courthouse and throw their wedding rings into the river. Some volunteers probably hoped they might find a diamond ring or two.”

Kayakers often navigate Truckee river's mid-city rapids.

This spot is essentially Ground Zero for Reno. It’s at roughly this part of the river where a Missouri man built a toll bridge in the mid-19th century, and around that crossing grew up a mining town, named for a Civil War general. Three of Reno’s most stately buildings stand here: a neoclassical courthouse (where playwright Arthur Miller famously got the divorce that enabled him to marry starlet Marilyn Monroe), an art deco former post office (empty now, but soon to host a bunch of microretailers) and this vaguely Gothic Revival former hotel. But Reno’s downtown isn’t the area drawing the most attention at present; its newly bohemian Midtown was the subject of a glowing New York Times piece last year. Sophisticated galleries (the Stremmel is the leading one), congenial beanroasting cafes (the Hub), and cozy gastropubs (Midtown Eats) and wine bars (Craft) line its leafy streets.

Reno’s distinctive perky-macabre mix is all over Midtown, with a hearse parked out front of Death and Taxes (a bar painted black), and religious steelwork in another drinking hole, the Chapel. (The bartender at the latter tells me eerie stories of an abandoned mine up in the hills above Reno.) A strange and stylish boutique, Natural Selection, has just opened: It offers stuffed reptiles, iridescent Indonesian beetles, fossils, and glossy succulents and airplants – the dead and the undead, coexisting, on its shelves.

The nearby Nevada Museum of Art also happens to have an exhibit featuring much taxidermy (on display until Jan. 15), along with traditional landscape painting and contemporary wildlife photography. It’s just one of this institution’s continuing explorations of the place where art and the natural world meet. The dark grey building with tall, protruding chunks was completed in 2003 by architect Will Bruder, and itself riffs on a natural feature near Reno: the tall black rocks in the desert near where the annual Burning Man festival occurs. (As the nearest city to Burning Man, Reno has filled its parks with some of the massive industrial sculptures that feature centrally in that hallucinogenic desert arts festival.)

The enormous National Bowling Stadium also has a museum. (RSCVA) Reno never bores: Its attractions are diverse – if a little random. I take a bowling lesson one day at the ginormous National Bowling Stadium, and visit a former casino owner’s vintage car collection another. We drive to where the electric car company Tesla is building a new factory – it’ll be among the world’s largest buildings – and see wild horses galloping through the industrial park. I walk through the ivy-covered buildings of the main quad at the University of Nevada, Reno.

“No one thinks of this as a college town,” historian Alicia Barber says, over lunch on my last day in Reno at Noble Pie Parlor, which has won national awards for its pizzas. The restaurant is at the foot of the El Cortez, a once glamorous but now beat-up hotel; Trevor Leppek, the restaurant proprietor, hopes to revive its old ballroom, once a Rat-Pack hangout. He and a partner have also just finished renovating an old Victorian house, adding barbecues to one of its many patios and decks. The place looks a bit like the Addams Family’s mansion. “The idea is people will come, drink, purchase meats that are already marinading, and grill them up on our barbecues. We hope it’ll take – Pignic is a new idea for a gathering place.”

After lunch, Barber shows me old silver baron mansions on the Truckee, and speaks of her adopted city in general terms. “Reno’s the kid who’s saying, ‘Like me, like me, like me.’ The city knows what it is to be popular, and it’d like to be so again. Many creatives are flocking here, but it’s hard to say what will stick of everything that’s being tried right now.”

IF YOU GO If flying to Reno from Canada, expect at least one connection through a western U.S. city such as Los Angeles, Denver or Seattle.

WHERE TO STAY The Whitney Peak Hotel is the only major hotel on the strip not attached to a casino. Rooms from $110 (U.S.). 255 N. Virginia St.,whitneypeakhotel.com WHERE TO EAT & DRINK Chef Mark Estee’s flagship restaurant Campo does tasty thin-crust pizza and house-made pasta in a rock ’n’ roll room overlooking the river. 50 N. Sierra St., camporeno.com

Midtown Eats has a certain out-of-Portland feel, with its casual ambience, quirky menu and intricate cocktails. 719 S. Virginia St.,midtowneatsreno.com The attractions at Noble Pie Parlor are threefold: its location in an old Deco hotel, its pizzas and its wings, both of which have won prestigious national tasting competitions. 239 W. 2nd St., noblepieparlor.com The Wild River Grille boldly started up in 2007, when the downtown still felt to many locals like a nogo area. 17 S. Virginia St.,bestrenorestaurant.com The Chapel Tavern is where the Midtown bohemians go to carouse in a setting made rough and attractive with bespoke steel fixtures. 1099 S. Virginia St., chapeltavern.com The Hub is the city’s premiere coffee roaster and café, and has two attractive locations, one in a tight space in Midtown, the other in an airy one by the Truckee. 32 Cheney St. & 727 Riverside Dr., hubcoffeeroasters.com WHAT TO SEE The suites at the Morris Burner Hotel have been made trippy by Burning Man artists, while the massive steel sculptures that are common at that desert festival fill its backyard. 400 E. 4th St., morrisburnerhotel.com The bulk of the cars in the National Automobile Museum were collected by the ebullient, moviestar-dating casino owner Bill Harrah (1911-1978) from the mid-20th century on – and include yesteryear cars from Bugatti, Duesenberg and Pierce-Arrow, as well as Elvis Presley’s Cadillac Eldorado. 10 S. Lake St., automuseum.org The National Bowling Stadium has a huge silver ball poking out of its roof, and is the Churchill Downs of the bowling world, with well-oiled, state-of-the-art 10-pin lanes and a museum, telling, among other things, the story of Richard Nixon’s attachment to the sport. 300 N. Center St., gobowlreno.com Exhibitions at the Nevada Museum of Art often examine human interaction with the environment – and it has a great brunch place, Chez Louie. 160 W. Liberty St., nevadaart.org WHERE TO SHOP Natural Selection has a curiosity-inducing, slightly disturbing miscellany of goods derived from nature. 39 St. Lawrence Ave., naturalselectionstore.com Parts of the writer’s trip were subsidized by Visit Reno-Tahoe, the Whitney Peak and other local businesses. They did not review or approve this story.

Greets & Eats Food System Networking Events Continue At Reno Provisions DECEMBER 4, 2014 BY ABBI WHITAKER RENO, Nev. –In partnership with local chefs and businesses, NevadaGrown continues monthly networking events every second Thursday from 6-8 p.m. to strengthen and increase awareness of northern Nevada’s local food system.

The next mixer is Dec. 11 at Reno Provisions, Mark Estee’s newest establishment that is part cafeteria, part locally sourced market + retail, and part bakery, pasta + bread production and butcher shop. The space also includes a demonstration kitchen for recipe testing and education. Food system professionals and advocates are encouraged to attend, including farmers, ranchers, chefs, restaurateurs, institutional buyers, food entrepreneurs and community members. Cost is $10 per person and includes appetizers and one drink. Online registration and payment is available at www.nevadagrown.com.

Every mixer is held at a business that supports Nevada agriculture and highlights stars of the local food system. The casual networking environment will create opportunity for food service professionals and community members to collaborate and develop a stronger and economically sustainable local food system.

The Dec. mixer at Reno Provisions features appetizers made with local food from Alpine Ranch, Glorious Garlic and Mewaldt Organics.

“This event helps bring the sustainable food movement to the forefront of the community,” said Estee. “We are connecting local food with local business, and an event like Greets & Eats is a great opportunity to bring more Reno food in to Reno businesses.”

For event details, consideration of being a host location, or sponsorship information, contact Maggie Cowee, 775-600-2852. For information on the NevadaGrown program, contact Ann Louhela, 775-250-1339 or visit www.NevadaGrown.com.

For more information about Reno Provisions visit www.RenoProvisions.com.

About NevadaGrown NevadaGrown is a nonprofit Nevada corporation focused on promoting Nevada agricultural producers and the many benefits of locally grown food.

About Cowee Consulting Cowee Consulting, LLC is an applied economic development firm that promotes food system development through networking, education, and economic analysis.

About Mark Estee Mark Estee is driven by a love for authentic ingredients that create true connections between land, farmer, food and diner. Whether it is hand-choosing his restaurant’s produce or meat from a local farm or developing new dishes based on his “Whole Hog Philosophy,” Estee believes in building full-flavored food using every portion of every ingredient. Estee is the current chef/owner of Campo Reno, Campo Mammoth, chez louie, Heritage, Glenbrook Club and two Burger Me! restaurants. His eighth establishment, Reno Provisions, will open in November 2014. Estee’s reputation for supporting local farmers and food suppliers is ingrained into each restaurant concept and used as an example within the slow food movement. Estee emphasizes passion, energy and learning in all he does. He is a staple among the food community and his business practices are recognized as progressive, thoughtful and direct.

Table 33: Mark Estee's holiday leg of lamb recipe November 26, 2014 Thanksgiving is upon us, good people.

I love a traditional Thanksgiving dinner. Brined roasted turkey, a smaller funky bird to deep fry, and of course, all the fixings: mashed potatoes, sweet potatoes, stewed green beans, braised cabbage, Swiss chard, stuffing, gravy and cranberry sauce.

When I started cooking professionally in 1993, my first job was at the Hyatt in Cambridge, Mass. To my surprise, we offered meal service in all our restaurants and banquet halls on Thanksgiving. I was floored. Who goes out to eat on Thanksgiving?

What in the name of tom turkey? Not only were we open, but we did almost 3,000 covers!

I will spare you the details of the amount of food we prepped and plated, but each year I was at the Hyatt, we improved our systems so that the food got better. I also learned that hotels in general were open every holiday. Wow. My parents would not even have taken me and my brother to a rock fight on a holiday, never mind to a fancy hotel.

In Reno, we close all of our restaurants on holidays. We could be open and make money, and although I am sure some staff would not mind working, I think being closed is the right thing to do. I have been known to cook up a turkey or two, but this year, if you are anything like me, you're thinking turkey tacos and a few Cadillac margaritas (that is, margaritas made with Grand Marnier).

I have read so many great posts and recipes for turkey dinners, so for something different, I wanted to share a flavorful and healthful roasted lamb recipe. Growing up, before I worked holidays, we always had holiday turkey and lamb. My mother's side of the family is Greek, so I have a thing for lamb. I think my great-grandmother Laura Vallery smiles down from heaven as she watches me make the lamb.

The dish is being served through December at my downtown Reno restaurants: Campo on North Sierra Street and Heritage in the Whitney Peak Hotel. The dish also appears in the November 2014 issue of Cooking Light magazine; you also can find it online athttp://simmerandboil.cookinglight.com/2014/10/31.

Happy Thanksgiving and to the beginning of the holidays to you all.

"Table 33" is an occasional column from celebrated local chef Mark Estee, owner of Campo and Burger Me, operator of Chez Louie in the Nevada Museum of Art and Heritage in Whitney Peak Hotel, and owner of Reno Provisions, a culinary complex opening Dec. 2 at 100 N. Sierra St. in downtown Reno.

LEG OF LAMB WITH SHAVED FALL VEGETABLES Cook's notes: Hands-on time: 1 hour and 30 minutes. Total time: 27 hours and 45 minutes. Harissa is a North African red chili paste. Look for it at Whole Foods Market, some Raley's or Williams-Sonoma. Hot chili sauce, as noted below, can be substituted.

For marinade: 3 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons cumin seeds, toasted 1 tablespoon coriander seeds, toasted 1 tablespoon sweet paprika 1 tablespoon ground cinnamon

2 tablespoons harissa or hot chili sauce 2 teaspoons fennel seeds, toasted 1 teaspoon kosher salt 1 (5-pound) boneless leg of lamb, trimmed Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb.

Re-roll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6-24 hours.

For roasting and jus: 4 cups water Preheat oven to 375 F. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375 F for 1 hour and 45 minutes or until food thermometer registers 130 F. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.

Meanwhile, place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.

For onion-mint mixture: 1/2 cup finely diced sweet onion 1/2 cup chopped fresh mint leaves 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons minced fresh garlic 1/2 teaspoon freshly ground black pepper 1 teaspoon kosher salt, divided Combine onion and next 5 ingredients (through 1/2 teaspoon pepper) in a small bowl. Stir in 1/2 teaspoon salt.

For vegetables and serving: 2 cups shaved peeled parsnips 2 cups shaved peeled carrots 2 cups shaved peeled butternut squash 1 cup shaved peeled turnips 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Combine remaining 1/2 teaspoon salt, parsnips, and remaining 5 ingredients (through lemon juice) in a bowl; toss to coat.

Serve vegetables with lamb. Top lamb with onion-mint mixture; drizzle with reduced jus. Makes 16 servings, each consisting of about 3 ounces lamb, 1/2 cup vegetables, 2 teaspoons herb mixture and 1 tablespoon jus.

Nutrition information per serving: calories: 311; fat: 16.8 g (saturated 5.5 g, monounsaturated 8.4 g, polyunsaturated 1.4 g); protein: 30 g: carbohydrates: 9 g; fiber: 3 g; cholesterol: 96 mg: iron: 3 mg; sodium: 329 mg; calcium: 57 mg.

Recipe provided by chef Mark Estee, as appearing in the November 2014 issue of Cooking Light. Recipe edited for house style by Food & Drink.

For Thanksgiving, pour what you, your guests will like November 18, 2014 Summer wasn’t even over before the most popular wine question of fall popped up: What wine do you serve at the Thanksgiving feast? Judy Laverty asked this as she moderated the Blazing Pans cooking competition in early September at the Lake Tahoe Autumn Food and Wine Festival in the Village at Northstar just outside Truckee.

This is a cook-off in which two of the Tahoe area’s more celebrated chefs go head-to-head in a format and with an intensity akin to the popular TV series “Iron Chef.”

This year’s contestants were defending champ Mark Estee ofCampo in Reno and challenger Ben “Wyatt” Dufresne ofPlumpjack Café in Squaw Valley, the ultimate winner.

Within 75 minutes, the chefs were to prepare four courses featuring an ingredient they learned of only as the clock started its countdown. This year, that was a whole organic free-range turkey, out of which they created such dishes as a colorful and vibrant salad of heirloom tomatoes and grilled peaches with crispy shreds of smoked turkey wings as an accent, a crostini topped with a focused turkey-liver pâté, robust sausage of turkey giblets and liver finished with brown butter and sage, slices of traditionally roasted turkey sweetened with a fig compote, turkey with tomatoes and cauliflower on pasta finished with Asiago cheese, and turkey with a blackberry bacon compote on sautéed arugula.

In other words, the standard range of Thanksgiving dishes, at least when two exceptionally creative and quick professional chefs do the cooking.

Thus Laverty’s question to the five judges, one of whom was myself. I was more-or-less ready with my usual answer: Set the table with whatever wine you like and whatever you expect your guests will like. If it’s a big gathering, almost surely someone about the table will expect chardonnay. Another will be looking forward to cabernet sauvignon. Not my first choices, but go ahead, be the most hospitable of hosts.

One complication of the Thanksgiving table is that no one varietal or style of wine will fit either the range of dishes or the diversity of the guest list.

However … my Thanksgiving table won’t likely be set without a bottle of pinot noir, a bottle of riesling and a bottle of zinfandel. The first two are the most adaptable and appropriate varietals for just about any meal. Zinfandel is there out of sentiment. It’s the varietal most closely identified historically with the United States, so it should be present at this most American of holidays. As a bonus, it customarily has the fruit, spice and structure to stand up to just the sort of varied dishes served judges at Northstar, where, incidentally, no wine was served during the competition.

At any rate, for Thanksgiving you’re on your own for chardonnay, cabernet sauvignon and so on, but for riesling, pinot noir and zinfandel, here are my suggestions. For the most part, these suggestions have been gleaned from judging at a dozen wine competitions this year, narrowed down by a pretty good hunch that they are available locally:

Riesling Handley Cellars 2012 Anderson Valley Riesling ($20): If it didn’t get a gold medal on the competition circuit over the past year, it almost invariably won a silver medal, and that kind of consistency speaks to the wine’s clarity and equilibrium. Even as we hit the wall while judging 69 rieslings at the San Francisco Chronicle Wine Competition in January, this entry stood out for its vital fruit and reviving acidity, just the kind of rescue that would be welcome at the Thanksgiving table.

Ravines Wine Cellars 2012 Finger Lakes Dry Riesling ($18): Not to pick a fight, especially at the Thanksgiving table, but New York’s Finger Lakes district is turning out not only the freshest and crispest rieslings in the nation but the interpretations that offer the most value, as this assertive, layered and lengthy take bears out. About this time a year ago, the Wine Spectator named this wine the 33rd-best in the world in its roundup of the top 100 wines of 2013. Not many Finger Lakes rieslings can be found in Sacramento, but this one is on the shelf at Corti Brothers.

Smith-Madrone 2012 Spring Mountain District Riesling ($30):Here’s the California counterpart to the Ravines, a producer that can be relied upon year after year to turn out riesling of character and balance. The Spring Mountain is heftier than the Finger Lakes, but carries its .41 percent residual sugar with aplomb, coming off tasting dry thanks to its bracing acidity. Its flavors of tropical fruits, peaches and apples will be right at home with the rich range of the Thanksgiving meal.

Pinot Noir Baileyana 2012 Edna Valley Firepeak Pinot Noir ($22/$30):While San Luis Obispo County is identified with warm-climate varietals such as cabernet sauvignon and syrah, the small and chilly Edna Valley yields masterful cool-climate wines like gruner veltliner and pinot noir. The Firepeak is one of several pinot noirs in the Baileyana portfolio, and the wine that delivers the most agility and finesse. It’s quiet enough to not interrupt the Thanksgiving chatter for the first pour or two, but after that guests will start asking about the origin of this exquisite and vital take on the varietal.

Domaine Drouhin Oregon 2010 Dundee Hills Laurene Pinot Noir ($65/$70): Vintage after vintage, Domaine Drouhin Oregon is one of the more reliable of the Willamette Valley’s pinot-noir produces, and it has a lot of competition up there. The 2010 Laurene is a sturdy yet silken rendition of the varietal. Its beguiling herbalness and resonating earthiness brings a European gravitas to the wine’s bright and nervy New World cherry fruit. This is a lot to pay for a wine, but Thanksgiving comes around but once a year.

Francis Ford Coppola Winery 2012 Russian River Valley Director’s Cut Pinot Noir ($27): As I said back in a column here this spring, this pinot noir doesn’t rely on any special effects for its seduction.

It’s a straight-forward interpretation, with raspberry-accented fruit that it fragrant and floral, a texture that is fleshy without being heavy, and a finish that lingers pleasantly.

Zinfandel Artezin 2012 Mendocino County Zinfandel ($13): The best red wine at the Mendocino County Fair commercial wine competition in August, the Artezin is lean yet exuberant, a zinfandel that speaks clearly to the variety’s juicy raspberry and blackberry aroma and flavor, in a construct that while sturdy with tannins isn’t at all intimidating.

Sobon Estate 2012 Amador County Old Vines Zinfandel ($12): If you find yourself shy of spices like nutmeg and clove while assembling the pumpkin pie, just toss in a splash of this zinfandel; it tastes as if it’s been sprinkled liberally with them, though they don’t outshine the vibrancy of the wine’s raspberry core.

Alexander Valley Vineyards 2012 Alexander Valley Sin Zin ($20): The 2012 version of Sin Zin marks the 35th anniversary of the wine, which early on drew attention for its spicy name and risqué label, from a mid-19th century German etching. Beyond that, Sin Zin over the vintages has shown itself to

be a consistent interpretation of the jammy, peppery and saturating style of zinfandel. The 2012, a seamless integration of fruit and wood, is all that, again. This summer it won a gold medal at the Long Beach Grand Cru.

November 19, 2014 The Biggest Little City has had quite the Renaissance since we last posted a guide (2010!). As more businesses flock to the area to start their restaurants, retail stores and more, the area has become a bustling desert city and local artist and photographer Sarah Stevenson knows all about it. She spent most of her professional life as an interior designer, working in Chicago for large corporate clients. But now, Sarah calles Reno home, where she facilitates an annual women’s art retreat called create.explore.discover, while also creating and selling her own work through Redline Design. Today she gives us a glimpse into blossoming Reno with her updated guide. -Stephanie Read the full guide after the jump…

When many people think of Nevada, they instantly think of Las Vegas, and when you say Reno chances are most people think that Reno is a suburb of Las Vegas. Reno actually sits eight hours to the north on the border of California and Nevada and is the gateway to Lake Tahoe. There is a large Basque and Italian influence in the area and it is not unusual to find families that have 4th and 5th generations here. Our climate is high desert and Reno sits at approximately 4,500+ feet in elevation. We are definitely an outdoor city and boast world class skiing, biking, hiking, kayaking, golf and mountain climbing. What most people don’t know about Reno is its current rebirth in the areas of food, art and design. Young entrepreneurs are flourishing and new shops and restaurants are opening regularly, providing the region with a bustling and lively downtown and outlying neighborhoods. …

EAT Campo, owned by Mark Estee, is a favorite for both its intimate interior and its prime outdoor seating along the Truckee River. The menu has just been revamped, but all food is made with local ingredients. Fresh homemade pasta and pizza are menu favorites. The atmosphere makes it a great outing with friends and family. Mark Estee has received numerous awards and accolades and has several other restaurants in the area.

If you really want a taste of pasta, then La Famiglia is the place to go. Family owned and operated by Paolo and Teresa Gaspari, La Famiglia offers classic and contemporary Italian cuisine. It is also located directly across the street from the Pioneer Center, which makes it a great location for a night at the theater.

A relatively new option for downtown is Heritage, located in the Whitney Peak Hotel and curated by Mark Estees. The “heritage” of the Northern Nevada region is what makes this restaurant special. Local ranches and farms provide products for dishes that are created with the founding fathers of our region in mind.

Old Granite Street Eatery provides a new take on comfort food, and a rotating craft beer and homemade cocktail selection makes this a great weekend dining spot for anyone who likes good comfort food.

In the far north corner of downtown sits Homage Bakery. Yummy coffee, tea, baked goods, salads and desserts in an old house with local art. This a great place to stop for lunch or an afternoon snack.

… http://www.designsponge.com/2014/11/reno-nevada-guide.html

5 Excellent Places to Eat in Reno

BY CHEL SEA MO RSE | PO STED NO VEMBER 1 8 , 2 0 1 4 AT 1 : 3 0 PM EST

Chef Mark Estee of Campo is a devout defender of Reno's food scene—even in the casinos. "Some locals hate on the casinos, but they are key to Reno making a comeback. I embrace them." Here, he shares his top picks for a full day of eating both inside and outside of the gambling spots.

Lunch "SĂźp in the MidTown district is the best. The food is delicious and from the heart. I always get a cup of crawfish gumbo and the Reno Deli Sandwich, which is loaded with pesto, salami, tomato, aioli, spinach, provolone and hot peppers on toasted sourdough bread." stockpotinc.com Rustic "La Ferme in Genoa, Nevada is a favorite getaway outside of Reno, where the French-inspired country food is always spot on. I love to order any of the chef's soups: a parsnip one I had recently had a perfect velvety texture. I always end a meal there with cheese plate and some sticky wine. And I like to stop by the Genoa Bar and Saloon - one of Nevada's oldest bars - for a drink before dinner." lafermegenoa.com, genoabarandsaloon.com Upscale "I think 4th Street Bistro is one of the spots that put Reno on the map. It's spendy and worth it. Chef Natalie Sellers has her way with Niman Ranch pork belly confit for a starter, and I always go for the wild king salmon entree, caught by our mutual friend Ernie Camilleri." 4thstbistro.com Steakhouse "The Steak House in the Western Village casino in Sparks, Nevada is a throwback steakhouse with all the bells and whistles. It's the best place in the city to hold a celebration, and the attentive service is fantastic. I love the escargot, tableside-tossed Caesar salad and the dry aged, bone in New York sirloin. And then a slab of cheesecake, to put me over the top." westernvillagesparks.com Late night "Reno is a late night town, so we have some amazing diners, like Awful Awful, a burger joint open 24 hours a day. But like many others in the know, I head to Golden Flower for a large combo bowl pho (#1 on the menu): Vietnamese noodle soup full of tripe, beef ball and rare steak. They have a killer Chinese menu served after 9 pm too. It's always crowded, delicious and very, very affordable." goldenflowerreno.com

Our Heroes: Chef Mark Estee at Campo

By Ecocentric | 11.13.2014 |

Many chefs work hand in hand with local food producers, leading the way toward a more sustainable food system. We are thrilled to support these chefs and the good work they do through the Eat Well Guide, our curated directory of 25,000+ farms, restaurants, markets and other retail outlets of locally grown and sustainably produced food throughout the US. We are currently hard at work on a new and improved Guide, which will take your sustainable food search to the next level. Join our newsletter to be among the first to visit the new website!

Over the next few months, Our Heroes will feature chefs from Eat Well Guide-approved restaurants. This week we have Mark Estee owner and chef at Campo in Reno, NV. I met Mark at the Chefs Collaborative conference this year and knew right away that he was doing something special. Be sure to check out Campo in the Eat Well Guide.

Mark was also featured in the current issue (and on the cover!) of Reno Magazine, talking about opening his 9th culinary endeavor and how he got there. We are happy to share our conversation with Mark and look forward to keeping up with him as he continues to share sustainability in his community and beyond.

What type of cuisine do you serve at your restaurant, and how do local and sustainable ingredients factor into your menu?

We are blessed here in Reno NV. I know every farmer we use. They come to eat here and we visit them on their farms.

Rustic Italian Cuisine. We don’t live in Italy, so we do as the Italians would, we source as many items as possible right here in our own region. These ingredients are the back bone of what we do here at Campo and all our places. We get the best tasting, most local, super seasonal delicious food and try not to f*ck it up!

About how many meals do you serve a day? How big is your staff?

We serve lunch and dinner 7 days a week and on average do about $70K a week in sales. We have a staff of about 45 people.

How often do you visit your favorite farms and farmers markets?

We are blessed here in Reno NV. I know every farmer we use. They come to eat here and we visit them on their farms. We work with many ranchers also and all our chefs come to a slaughter at least once to see

where their food comes from. There is a program that we champion called the DROPP (Distributor of Regional and Organic Produce and Produces) and it is thru the Great Basin Food Coop.

How do you communicate your commitment to sustainability to your customers and the community?

We have created some of own marketing materials for the community. The Know Your Farmer Know Your Food infograph (shown on the right side of this post) and the Farmer Index are part of what we try to educate people about. We also host a few meet the farmer/rancher dinners a year. We have them stop by our pre-shifts and meet the staff too!

Describe your local food community in four words.

Passionate. Dedicated. Growing. Determined.

How did you get your start in the business? Did you start with a sustainable focus, or did that come along later?

I met Alice Waters about 15 years ago and she asked me where my food came from in Reno and Lake Tahoe area. I had just finished a long stage at Chez Panisse. I did not know the answers. So I came home and set about finding them. That is how I came to seasonal, sustainable and local principals.

Do you change your menu with the seasons? What’s the best and hardest part about your dedication to local, seasonal ingredients?

We change our menu every day and that is what allows us to be this way. It costs more in product, labor and training, but I am willing to sacrifice some profits to do the right thing.

Northern Nevada HOPES Hosts Warm Blanket, Beanie Drive Posted: Nov 11, 2014 11:33 AM PST Northern Nevada HOPES is hosting a warm blanket and beanie drive in partnership with Interim Healthcare and many of its Dining Out For Life (DOFL) partners.

Blankets can be donated until Dec. 12 during business hours at the HOPES administrative building at 467 Ralston Street and at Interim Healthcare in Carson City at 1950 College Parkway, Ste 101. Participating DOFL restaurants are also holding weeklong drives and will donate the blankets they collect to HOPES. “We at Campo have a passion for both food and our community,” said Mark Estee, owner of Campo, one of HOPES' DOFL partners. “If we have an opportunity to make an impact in the lives of these people and our community, we want to jump all over that. We think participating in the blanket and hat drive is a great way to do just that.”

Blankets and beanies will go the homeless and impoverished populations in the Reno downtown area. The blankets will be handed out on Dec. 16, which coincides with one of the Food Bank of Northern Nevada's food drop-off days on the HOPES campus.

There are 3,000 homeless people in the immediate vicinity, according to a 2012 needs assessment HOPES conducted of its 89503 area code. Many of those homeless already access HOPES' medical services. The poverty rate in HOPES' service area is 43% as well, which underscores the need for these types of services.

This warm blanket drive follows HOPES' successful Street Store clothing drive, which was held Oct 6. The clothing drive allowed people to come to HOPES and pick out warm clothing for the winter months.

HOPES is committed to serving the homeless population in downtown Reno. The clinic also started a medical respite program, called HOPES Helping Our Homeless, which helps homeless people better recover after emergency medical intervention by providing motel rooms for them to recover in.

The dates of when restaurants are participating in the drive are listed below. An updated list of participating restaurants can also be found at www.nnhopes.org/blanketdrive.

Dec. 1-7: Campo at 50 N. Sierra Street Whispering Vine (south Reno) at 85 Foothill Road

Café at Adele's hosts fifth Celebrity Chef and Harvest Dinner Monday to benefit the Greenhouse Project November 6, 2014

Lucky attendants at the fifth annual Celebrity Chef & Harvest Dinner, Nov. 10, will enjoy six courses created by chefs Charlie Abowd and Mark Estee.

The event, hosted the first time as a fundrasier for The Greenhouse Project and a tribute dinner to Paul Abowd, restaurateur and Charlie’s father, has grown into a benefit for The Greenhouse Project on site at Carson High School.

The reception begins with hors d’oeuvres at 5 p.m., followed by dinner.

“This is a great honor to do this for The Greenhouse Project and with our partner Mark,” said Charlie Abowd, co-owner of Cafe at Adele’s where the dinner takes place. “In addition to being a wonderful chef, Mark has been one of The Greenhouse’s greatest supporters and it is especially exciting to be able to work with him.

Estee, who owns Campo Reno and Heritage restaurants is expanding as he prepares to open Reno Provisions, which will include a cafe, retail, market and cooking demo space as well as a butcher shop, baker and production area.

“Mark is non-stop and Provisions will be a great experience for everyone,” Abowd said, adding Estee donated a third of his winnings from his appearance on (television show) ‘Guy’s Groceries’ to The Greenhouse Project, as well as to Urban Roots, with whom the Project is partnered and to Northern Nevada Food Bank.

The mission of The Greenhouse Project is to educate children elementary through high school, including those with special needs, about the how, why and where of their food. It connects them with an opportunity to be involved with growing beginning with planting, through to harvest and in the case of Carson High School’s culinary arts program, preparing the food.

Since its formal inception in October 2010, the agriculture program at CHS, which had been defunct many years is now thriving, as is the Capital Chapter FFA. Produce is shared with outreach programs that serve those in need in the community.

“I am passionate about such a cool project, and I just try to help where I can,” Estee said. Charlie and Karen (Abowd) are heroes to the whole restaurant industry, so it has been my honor to cook with him and at Adele’s and I see the farm to table (way of thinking) becoming second nature to many, but what I want to focus on is the younger generation.

“The kids and The Greenhouse Project really allows us to do this.”

The menu, as in years past, showcases a variety of culinary delights sourced by local growers and produced through the collaborative efforts of Campo and Cafe at Adele’s talented staff.

Sponsors for this year include Abowd and Rose Financial Group, Angela Bullentini, Barbara and Paul D'Anneo, Draper Strategies, Nature's Bakery and Carson City Toyota.

Local growers include Nancy’s Green Barn Farm Glorious Garlic Farm, Hadji Paul Farm, Sandhill Farms, and Alpine Ranch. Churchill Frey Ranch Distillery in Fallon are underwriting the wines for the evening and their vodka and brandy are featured ingredients in two of the dishes.

Capital City FFA pork and pork belly are also featured.

In addition to dishes such as New Bedford scallop ceviche spoon with kale chip and grass-fed filet mignon chop (bone-in) topped with a pork butter-infused hollandaise and pork belly, created by Cafe at Adele’s and Truffle Custard with shaved Bottarga and Pumpkin Gnochi in sage brown butter with ricotta salata, created

by Campo, there will also be collaborative dishes, including Black Bottom Pumpkin panacotta with a chocolate dipped cookie for dessert.

Each course is paired with appropriate wines.

“This menu is a wonderful representation of regional foods presented in the finest way and for a wonderful cause,” Abowd said. “The benefits are many in that the work we do in preparation of this evening and through the generosity of those who attend, more children will be able to continue a hands-on experience and have ownership in how things grow and why it is important to their personal diet decisions and to their futures.”

Tickets for The Celebrity Chef & Harvest Dinner, cost $200 each, available at Cafe at Adele’s, 1112 N. Carson St., Carson City. Tickets go fast, so early purchase is recommended. For more information, call (775) 882-3353.

Celebrity Chef & Harvest Dinner Menu Reception

By Cafe at Adele’s: Buttered braised white beans with FFA house-made Polish sausage half moon spoon New Bedford scallop ceviche spoon with kale chip Campo: Alpine Ranch Berkshire pork mortadella hot dog with Calabrian chile mustard Hadji Paul Farm truffle custard with shaved Bottarga Second Course

By Cafe at Adele’s Sweet Kabocha squash and pumpkin bisque with Churchill Vineyards brandy, accents of Sandhill Farms whole milk and ginger; pumpkin and squash from Nancy’s Green Barn Farm and Glorious Garlic Farm Third Course

By Campo Glorious Garlic Farm Pumpkin gnocchi in sage brown butter with ricotta salata Intermezzo

By Cafe at Adele’s Fresh pomegranate shrub sorbet featuring Churchill Vineyards Frey Ranch vodka

Entree

By Cafe at Adele’s Regional grass-fed filet mignon hop (bone-in filet) topped with a pork utter-infused hollandaise and pork belly (FFA) Grilled Fall veggies

By Campo Glorious Garlic Farm potatoes a la chez louie Dessert Collaborative Glorious Garlic Farm Black bottom pumpkin panacotta with a chocolate-dipped cookie

This Article:

15 ways to play at Tahoe this winter Also Featured In: November 6, 2014

Dinner to benefit Greenhouse project Monday in Carson City November 5, 2014 Lucky attendants at the fifth annual Celebrity Chef & Harvest Dinner on Monday will enjoy six courses created by chefs Charlie Abowd and Mark Estee.

The event, hosted the first time as a fundrasier for The Greenhouse Project and a tribute dinner to Paul Abowd, restaurateur and Charlie’s father, has grown into a benefit for The Greenhouse Project, on-site at Carson High School.

The reception begins with hors d’oeuvres at 5 p.m., followed by dinner.

“This is a great honor to do this for The Greenhouse Project and with our partner Mark,” said Charlie Abowd, co-owner of Cafe at Adele’s where the dinner takes place. “In addition to being a wonderful chef, Mark has been one of The Greenhouse’s greatest supporters and it is especially exciting to be able to work with him.

Estee, who owns Campo Reno and Heritage restaurants, is expanding as he prepares to open Reno Provisions, which will include a cafe, retail, market and cooking demo space as well as a butcher shop, baker and production area .

“Mark is non-stop and Provisions will be a great experience for everyone,” Abowd said, adding Estee donated a third of his winnings from his appearance on the TV show “Guy’s Groceries” to The Greenhouse Project, as well as to Urban Roots, which is partnered with the Project, and to Northern Nevada Food Bank.

The mission of The Greenhouse Project is to educate children elementary through high school, including those with special needs, about the how, why and where of their food. It connects them with an opportunity to be involved with growing beginning with planting, through to harvest and in the case of Carson High School’s culinary arts program, preparing the food.

Since its formal inception in October 2010, the agriculture program at CHS, which had been defunct many years is now thriving, as is the Capital Chapter FFA. Produce is shared with outreach programs that serve those in need in the community.

“I am passionate about such a cool project, and I just try to help where I can,” Estee said. “Charlie and Karen are heroes to the whole restaurant industry, so it has been my honor to cook with him and at Adele’s and I see farm-to-table becoming second nature to many, but what I want to focus on is the younger generation. The kids and The Greenhouse Project really allows us to do this.”

The menu, as in years past, showcases a variety of culinary delights sourced by local growers and produced through the collaborative efforts of Campo and Cafe at Adele’s talented staff.

Sponsors for this year include: Abowd and Rose Financial Group, Angela Bullentini, Barbara and Paul D’Anneo, Draper Strategies, Nature’s Bakery and Carson City Toyota.

Local growers include: Nancy’s Green Barn Farm, Glorious Garlic Farm, Hadji Paul Farm, Sandhill Farms, and Alpine Ranch. Churchill Frey Ranch Distillery in Fallon is underwriting the wines for the evening and its vodka and brandy are featured ingredients in two of the dishes. Capital City FFA pork and pork belly are also featured.

In addition to dishes such as New Bedford scallop ceviche spoon with kale chip and grass-fed filet mignon chop (bone-in) topped with a pork butter-infused hollandaise and pork belly, created by Cafe at Adele’s, and truffle custard with shaved botargo and pumpkin gnochi in sage brown butter with ricotta salata, created by Campo, there will also be collaborative dishes, including black bottom pumpkin panna cotta with a chocolate-dipped cookie for dessert. Each course is paired with appropriate wines.

“This menu is a wonderful representation of regional foods presented in the finest way and for a wonderful cause,” Abowd said. “The benefits are many in that the work we do in preparation of this evening and through the generosity of those who attend, more children will be able to continue a hands-on experience and have ownership in how things grow and why it is important to their personal diet decisions and to their futures.”

Tickets for the Celebrity Chef & Harvest Dinner cost $200 each and are available at Cafe at Adele’s, 1112 N. Carson St. Tickets go fast, so early purchase is recommended. For more information, call 775882-3353.

15 ways to play at Tahoe this winter 11.4.2014

There's no doubt about Tahoe's fame as a winter playground. Luxurious resorts offer ski-in, skiout access. Chair lifts and gondolas soar above the fresh powder, and colorfully clad skiers and snowboarders schuss and shred their way down the slopes.

But Tahoe and the northern Sierra offer more than just ski fun during the winter months. You'll find a full complement of ski slope news and resort maps on this site. But here's just a sampling of all the new and delicious ways to eat, drink and play this season -- 15 snowy amusements, including two that bring Tahoe to you.

12. Estee eateries Most people go to Tahoe to ski, not dine in dazzling fashion. But the Sierra dining scene has changed dramatically in the last few years. British chef Maria Elia landed at South Shore earlier this year. Florida's Stanley Miller moved to the Ritz last year. And James Beard nominee and former Bay Area chef Mark Estee has built a small restaurant empire that stretches from Truckee to Reno.

What began a decade ago with Moody's Bistro and Lounge, a Truckee landmark, has led to half a dozen other Estee iterations, including Burger Me! in Truckee and Reno; Chez Louie at the Nevada Museum of Art; and Campo, an Italian bistro in Mammoth Lakes and Reno. Esquire dubbed Reno's Campo one of the nation's best new restaurants when it opened in 2012. Estee launched the Heritage Restaurant at Reno's new Whitney Peak Hotel earlier this year and in a matter of weeks, he'll open Reno Provisions, a market hall with a cafeteria, butcher shop, bakery, demonstration kitchen and a shop that stocks sauces, handmade pasta and pizza dough from Campo, as well as other artisanal food products and cookbooks.

Stop by Burger Me! at 10418 Donner Pass Road in Truckee or 6280 Sharlands Ave. in Reno; www.realfreshburger.com. Find Campo at 50 N. Sierra St., Reno; camporeno.com. Peek inside the Whitney Peak Hotel to find Heritage, 255 N. Virginia St., Reno; renoheritage.com. Find Chez Louie at 160 W. Liberty St., Reno; www.chez-louie.com. The new Reno Provisions is slated to open this month at 100 N. Sierra St. in Reno.

This Article:

15 Ways To Play At Tahoe This Winter Also Featured In:

Mark Estee’s newest culinary creation opening soon in Reno 11.3.2014 RENO, Nev. — Mark Estee’s latest culinary venture is set to open Dec. 1.

Reno Provisions, a combination restaurant, market and private dining space as well as a food production facility to supply his other eateries, is going in at 100 N. Sierra St., in the old J.C. Penney store a block north from Estee’s popular Campo restaurant.

Estee says he had been looking for a way to stabilize and support his growing roster of restaurants.

“In restaurants you make two cents on the dollar and that’s if you’re really good. We’re busy every night,” says Estee, referring to Campo. “If you’re in the restaurant business, you want more control over what you make. It saves in labor costs and you get better ingredients.”

After doing some research, Estee found a model for what he wanted to do: Publican Quality Meats in Chicago, a butcher shop/café/bakery/gourmet market that serves as a private dining room and caterer for The Publican restaurant.

In 6,500 square feet on the street level, Reno Provisions will feature seating for 140 and various foods, such as hot and cold sandwiches, healthy snacks, gelato, pastries and drinks at point of sale and charged by the plate, in cafeteria-like dining.

The space will also feature a bar and private dining room for 40. A small market will sell produce from Great Basin Food Co-op and fresh pasta and feature a retail area for Esteeapproved items such as Big Horn olive oil, giving downtown residents another option for some basic groceries.

A cooking demonstration area will be available for lease after 7 p.m. each night for cooking classes or parties as will be the private dining room for catered dinners.

The upstairs will have an Art Deco design. Larry Henry Architecture in Reno is designing the space.

For Estee, though, the 10,000 square feet below the street is Reno Provisions’ real purpose.

“Upstairs is there for what we want to do downstairs,” says Estee.

Downstairs will house a butcher and bakery, featuring a 12-foot-by-24-foot refrigerator, the largest Estee says he’s ever seen, and three large ovens.

Martin Van Kruyssen, former pastry chef for The Ritz-Carlton, Lake Tahoe and former owner of the Flying Dutchman in Incline Village, will be managing the baking operation.

“We’ll increase (bread) production tenfold,” says Estee. “It will service all the restaurants that need bread, pastries, meat.”

Estee owns Campo in Mammoth Lakes, Calif., Burger Me! in Reno and Truckee, Chez Louie at the Nevada Museum of Art, Glenbrook Club at Lake Tahoe and Heritage at the Whitney Peak Hotel in Reno in addition to Campo in Reno and the soon-to-open Reno Provisions.

He also is former owner of Moody’s Bistro and Lounge (now called Moody’s Bistro, Bar & Beats) in Truckee.

Estee expects Reno Provisions to employ 35 people.

Today’s Special: Lamb with Shaved Fall Vegetables by Mark Estee of Campo October 31, 2014 | By Tim Cebula | Comments (1)

If you think of parsnips as a sweeter, more complexly flavored carrot, you’ll understand why it’s an integral part of any root veggie medley. Of course, most folks don’t think of parsnips at all. “It’s one of the most underrated vegetables, maybe in part because it looks like a carrot that went funny,” says Mark Estee, chef-owner of Campo, a modern Italian mecca in Reno, Nevada, that has earned raves nationwide. “They have an earthy sugariness and carry flavors really well.”

Raw, shaved root veggies make this recipe shine: You expect them to be roasted in this context, but the uncooked ribbons lend toothy textural contrast to the tender, succulent lamb. Try Estee’s original version of the dish in November at Campo.

Photo: Whitney Ott LEG OF LAMB WITH SHAVED FALL VEGETABLES Hands-on: 1 hr. 30 min.

Total: 27 hr. 45 min.

3 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons cumin seeds, toasted 1 tablespoon coriander seeds, toasted 1 tablespoon sweet paprika 1 tablespoon ground cinnamon 2 tablespoons harissa or hot chile sauce 2 teaspoons fennel seeds, toasted 2 teaspoons kosher salt, divided 1 (5-pound) boneless leg of lamb, trimmed 4 cups water ½ cup finely diced sweet onion ½ cup chopped fresh mint leaves 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons minced fresh garlic ½ teaspoon freshly ground black pepper 2 cups shaved peeled parsnips 2 cups shaved peeled carrots 2 cups shaved peeled butternut squash 1 cup shaved peeled turnips 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1. Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb. Reroll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6 to 24 hours.

2. Preheat oven to 375°.

3. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375° for 1 hour and 45 minutes or until thermometer registers 130°. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.

4. Place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.

5. Combine onion and next 5 ingredients (through ½ teaspoon pepper) in a small bowl. Stir in ½ teaspoon salt.

6. Combine remaining salt, parsnips, and remaining ingredients in a bowl; toss to coat. Serve with lamb. Top lamb with herb mixture; drizzle with jus.

SERVES 16 (serving size: about 3 ounces lamb, ? cup vegetables, 2 teaspoons herb mixture, and 1 tablespoon jus) CALORIES 311; FAT 16.8g (sat 5.5g, mono 8.4g, poly 1.4g); PROTEIN 30g; CARB 9g; FIBER 3g; CHOL 96mg; IRON 3mg; SODIUM 329mg; CALC 57mg - See more at: http://simmerandboil.cookinglight.com/2014/10/31/todays-special-lamb-with-shaved-fall-vegetables-bymark-estee-of-campo/#sthash.uzBNWkII.dpuf

Tesla’s Gigafactory Drives Reno Luxury Boom October 24, 2014By: Adam Leposa While it may have made its name as a family-friendly resort destination, a wave of new investment by the tech industry has sparked a burgeoning luxury scene in Reno, Nevada, we learned in a conversation with Christopher Baum, president and CEO of the Reno-Sparks Convention and Visitors Authority.

Recently Reno secured the contract to host Tesla’s new “gigafactory,” a massive facility aimed at producing batteries for electric cars. Additionally, the city is host to one of Apple’s server farms, and it is one of only six areas in the country that hosts unmanned vehicle research, Baum said.

Those new initiatives have brought a host of new tech jobs, and with them a new crowd of young, hip professionals that are in turn driving the city’s hotel and bar scene.

Luxury Hotels The recently opened Whitney Peak Hotel is a Millennial-focused brand that channels an active vibe, designed to highlight the many outdoor activities in the area around Reno. (Only a threehour drive from San Francisco, Reno has a relatively cool, high-desert climate.) The hotel’s “Base Camp” has the tallest outdoor climbing wall in the world, as well as climbing boulders and a workout facility. An entire floor of the hotel is reserved for its Concierge Level guests, and offers additional amenities like a continuous stream of complimentary snacks, a private lounge and personalized service from dedicated staff.

The Cal Neva Resort on North Lake Tahoe (so named for its position on the California-Nevada border) is now under new ownership and is currently closed for renovation, Baum said. The resort will reopen as a luxury getaway that draws on the property’s Rat Pack history – Frank Sinatra and the Kennedy brothers are among the old resort’s notable guests.

Finally, the Hyatt Regency Lake Tahoe is a perennial favorite. The property’s Lone Eagle Grill is a popular local spot, Baum said, as it provides views out over the lake and Sierra Nevada mountains.

Foodie Scene Recently rated the “#1 Undiscovered Food Town in America” by Epicurious, Reno is also home to an up-and-coming local food scene that draws on the 200 small ranches and farms in the surrounding countryside.

Mark Estee, who was a semi-finalist for the 2013 James Beard Award, has four restaurants in the city, and is currently working on a new project that will occupy a former J.C. Penny in the downtown area. His current portfolio includes CAMPO on the Reno Riverwalk in downtown; Heritage, the Whitney Peak Hotel’s signature restaurant; Chez Louie at the Nevada Museum of Art; and Burger Me, a hamburger diner with two locations.

Estee’s new project, Provisions, is imagined as a culinary destination, with a “luxury cafeteria,” private dining area on-site butcher shop and a demo kitchen.

The city is also home to a number of notable spots to grab a drink. Some standouts: the Brasserie St. James (“Mid-Size Brewpub of the Year” at the 2014 Great American Beer Festival) and, opening within the next two months, The Depot on 4th Street, the first distillery in Reno.

10/16/2014

BITE THIS SEASON FINALE October 16, 2014 We know, we know. You’re not ready to say goodbye to season one of Bite This, but the time has come to shkoff like it’s the last stop on the grub train! And Nadia and her misfit crew are in Reno, Nev., to shkoff hard!

Finally, Nadia heads over to Campo for a taste of their Rigatoni with Merguez Wild Boar Sausage and Broccoli Rabe.

Nadia G & Chef Mark Estee Tune in for the finale tonight at 10pm ET on Cooking Channel!

KNOW YOUR FARMER, KNOW YOUR FOOD By admin at September 23, 2014 | 2:12 pm | 0 Comment

Here at NevadaGrown, we not only love local farmers and ranchers, but also the chefs that cook using local produce!

Northern Nevada restaurants like 4th Street Bistro, J.T. Basque Bar & Dining Room and Yosh’s Unique Deli & Catering have great relationships with local growers.

Check out Campo’s infographic about why you should get to know your farmer!

Introduce yourself and get to know some local farmers this Thursday as Nevada’s harvest season is ripe for the picking! Great Basin Brewing Co. hosts the final Local Nevada Farmers Market, 846 Victorian Avenue in Sparks, September 25 from 3:30-7:30 p.m.

Come down for an evening featuring Nevada farmers, free live music, handcrafted local brews and signature dishes using local produce. There’s not much we love more than local beer and Nevada farmers. See you there!

Smoke From California Fires Affecting Local Businesses Updated: Wed 8:35 PM, Sep 17, 2014

RENO, NV -- As the thick nasty smoke moves into our community, it's affecting local businesses like Campo, known for its food but also its patio overlooking the Truckee River.

"Nobody wanted to sit outside; everybody wanted to sit inside,” said Justin Jensick, general manager .

Forcing customers to a specific section chokes off some of their business. "Well, its hard because the inside fills up much quicker and as a result we get a wait list running and nobody wants to wait for a table so they find somewhere else to eat, unfortunately," said Jensick.

That is exactly what tourist Shannon Ross did. "Well, last night it was really smoky, so we just ended up staying in our hotel and eating there as opposed to going out and walking outside," Ross said.

Not only is the smoke affecting restaurants, but outside businesses as well, such as Franktown Car Wash. "I believe that it has lowered our business,” said Mayra Sotelo, manager. “I noticed there are not that many cars coming in."

The smoke is causing the car wash to take preventive measures for its employees' health. "If the smoke gets really bad we have masks,” Sotelo said.

Local businesses are hoping the charm of our cities can overcome any irritants the smoke might bring.

"Unfortunately it put a damper on our plans but it is still nice to be in Reno,” Ross said.

Reno: Home to Choice Food, Spas, and Art Friday, August 22, 2014 B Y

R AY NAVI S

I’ll bet it has been a long time since you have been to Reno. It was for me, but recently I had the good fortune to revisit this Nevada gem that lies on the eastern edge of the Sierra Nevada range. Things are good here, and it shows in the opulent new casinos and restaurants that now adorn the old silver mining hub.

The Setting Reno is a place you can get your arms around, unlike its large and sometimes unfriendly competitor to the south. It is also perhaps the most family friendly of Nevada’s gaming cities. Great skiing is less than an hour away along with white water rafting. The grandeur of Lake Tahoe is available with an even shorter drive of just 40 minutes.

Most of the hotels and casinos congregate in the downtown area on or near Virginia Street. One of the town’s most upscale properties is just a few minutes away, and that is where we stayed on this visit. The Peppermill Resort and Casino has the spectacular design features of a top Las Vegas hotel but provided a much more “guest friendly” experience.

The Resort The ambience at the Peppermill is more like what Vegas used to be. They appreciate their guests. This is not a corporate-owned casino but instead the crowning jewel of a small group of longtime investors. From the car valet to check-in, the employees went out of their way to make me comfortable in a way that is long gone from Vegas.

Many of their employees are students at nearby University of Nevada, Reno, and they have been handpicked to excel in customer service.

As we checked in, I was captivated by the scenes playing out on large video screens throughout the Peppermill. This video art is the creation of Joe Ness, the director of the resort’s Entertainment Electronics and Media Department. Hundreds of screens

throughout the resort capture high-definition videos of exotic lands, nature, and wildlife along with local scenery. From the Great Wall of China to the beaches in Australia, the only movement is within the scene, and the results are entrancing. You will want more of this, and you can have it on several in-house TV channels in your room.

Our room was on one of the top floors in the newer Tuscany Tower, where old-world sophistication meets contemporary hotel comforts. For example, rich, thick curtains open electronically with just a slight touch, giving way to panoramic views across Reno toward the nearby mountains. Italian marble floors adorn the oversized bathrooms with Jacuzzi tubs and large showers. Did I forget to mention the LCD wall-mounted TVs encased in gold-lined picture frames? I think I could get used to this. Hand-painted Italian art and private foyers complete the experience.

VisitPeppermillReno.com for complete details.

The Pool and Spa Hearst Castle’s Neptune Pool came immediately to mind upon gazing at the resort’s Tuscany-inspired pool area. The two geothermally heated pools are open year-round and feature a waterfall and private cabanas. You will want to spend some time here, and maybe a lot of time if you have little ones in tow.

Spa Toscana encompasses 33,000 square feet and three stories of luxury pools and treatment rooms equal to the Golden Door or Canyon Ranch. The spa menu is extensive, including the increasingly popular “Oxygen Facial” which had a soothing and long-lasting effect.

The Food On our first night we choose to dine at Chi, the resort’s Asian-themed restaurant, and the result was a feast for all palates involved. The Peking duck was outstanding, as were the pot stickers and fried shrimp dumplings starter. The exotic Chinese decor included live fish tanks, home to the freshest menu choices.

For lunch the next day we visited the River Walk section of downtown and dined at Campo, a Mark Estee creation. Estee hails from a Greek-Italian background, and this has inspired his menu. I choose “The Swimmer” entrée, which was red snapper that day, and it was excellent. For starters we had the warm Castelvetrano olives and a kale salad. Both were very good. The restaurant has a large outdoor patio overlooking the Truckee River in this newly redeveloped section of Reno. For further information go to CampoReno.com.

Later that evening we had the pleasure of experiencing another Mark Estee establishment when we dined at Heritage Reno on the ground floor at the Whitney Peak Hotel. This trendy downtown restaurant has the feel of New York or Chicago with a large, enticing bar area framing the open seating and exhibition kitchen. My Pacific Northwest salmon entrĂŠe was perhaps the best I have ever tasted, and the heirloom tomatoes on the side were a perfect match. Estee has a line on the freshest ingredients for all his restaurants, and you will taste this right away. Go to RenoHeritage.com to prepare for this memorable feast.

Vino on the Mountain: Mammoth Wine Weekend A Village Wine Walk and a Tour of California Wine Dinner are two tasty highlights.

By Alysia Gray Painter | Saturday, Aug 9, 2014 | Updated 9:27 AM PDT

HIGH-ELEVATION BEVERAGES: If you were to sip something delicious above, say, 7,000 feet, what would you guess the beverage in your hand to be? Your first answer might be a foamy-headed craft brew, a sip that's long been associated with mountain living, fresh streams, and the perfectly crisp air (to go with the crisp beer). Or maybe you're picturing yourself drinking a hot toddy, by a fireplace, something with warm rum or warm whiskey.

Perhaps you alighted on that classic cold place libation, cocoa, something that people pretty much of every age welcome, especially after an icy-mitten'd run down a long slope. But wine? It's absolutely a favorite at lodge restaurants and snowy resorts, but we'll stand on the opinion that beer can still dominate the mountain markets, at least in many minds.

Which is why when a wine party lands in a Sierra town, it is worth taking notice and experiencing a libation that doesn't always grab the headlines over hot drinks and craft beers. And there's one to take notice of now: Mammoth Wine Weekend, which will set out the primo vino at two local restaurants from Thursday, Aug. 14 through Sunday, Aug. 17.

WINE WALKS AND GONDOLA RIDES: The mountains typically mean getting active, and the Mammoth Wine Weekend will observe that tradition. Look for a gondola ride up to Parallax Restaurant for a sunset and supper whipped up by Mark Estee ("the winner of Guy's Grocery Games," yep). That's on Friday, Aug. 15, and the next day? A Village Wine Walk invites strollers to move about Mammoth while trying bites and sps and talking abut both(and also soaking in all of that pure Sierra-o-sity the village delivers). A Mineral Wines Winemaker Dinner and a Campo Brunch bookend the long, libation-y weekend. So, ready to unhand the mug -- both the toddy mug and the beer mug -- and go for wine in the mountains? Yep, crisp air and a crisp Riesling are as perfect a pairing as fresh breezes and an IPA.

Rediscovering Reno

Author: Christine DeOrio Tuesday, 7/29/2014

You don’t have to scratch far beneath the surface to find there’s a lot more than just gambling going on in this desert town at the foot of the Sierra Nevada. Turns out, Reno has become a mini-mecca for creative types. A few key factors, from its affordability to its proximity to the Silicon Valley and Lake Tahoe’s beaches and ski slopes, have made Reno an entrepreneurial hotspot, home base for top tech companies, destination for kayakers and mountain bikers— and home to a thriving arts and culture scene rivaling that of much larger cities.

How did fine art find its way to Reno? With the help of a few pioneers who recognized the creative talent that’s always been in the region—and knew just how to showcase it. Here’s what we can thank them for: STREMMEL GALLERY One of the finest contemporary art galleries in the West—founded in 1969 by husband and wife, Turkey and Peter Stremmel—can be found right in Reno’s Midtown district. It’s worth a stop just to marvel at the building’s award-winning architecture, but what’s inside the 6,500-square-foot space is equally impressive: paintings, drawings and sculptures by a broad range of mid-career and established artists from America and Europe. This fall, check out shows featuring Roger Berry’s graceful yet industrial metal sculptures, and remarkably realistic watercolor cityscapes by John Salminen. 1400 S. Virginia St., stremmelgallery.com

ARTOWN RENO owes its reputation as a vibrant arts community in large part to Artown, a month-long festival held each July that showcases artists and performers from around the region and around the world. With more than 500 events to choose from (most of them free) in nearly 100 locations around town, there’s something to do every day, from art exhibitions and workshops to theatrical and musical performances to movies and dancing in the park. Not visiting in July? Get a taste of the festivities by strolling the Truckee River Arts District, where you can enjoy galleries, public art installations and events ranging from wine walks to street fairs any time of year. renoisartown.com NEVADA MUSEUM OF ART Inspired by the geologic formations of the nearby Black Rock Desert, this dramatic structure (by Phoenix-based Will Bruder Architects) encloses 15,337 square feet of gallery space—plus a rooftop sculpture garden—showcasing contemporary works, landscape photography, Western art and more, with special exhibitions highlighting an exciting array of artists and media. While you’re there, stop for a bite at Chez Louie, where menu items are often inspired by current exhibitions.160 W. Liberty St., nevadaart.org PIONEER CENTER FOR THE PERFORMING ARTS Known for its gold geodesic dome roof that nearly touches the ground, this 1,500-seat venue—completed in 1967—is on the Nevada State Register of Historic Places and the National Register of Historic Places. Home to the Reno Philharmonic Orchestra and the A.V.A. Ballet Theatre, the “Golden Turtle” hosts more than 100 live performances each year, including the popular “Broadway Comes to Reno” series—this fall, catch Blue Man Group, “Flashdance” and “Jersey Boys.” 100 S. Virginia St., pioneercenter.com GRIMES POINT ROCK ART Some of the area’s most fascinating art can be found not in galleries or museums, but outside, at one of the country’s most accessible petroglyph sites.

At Grimes Point (about 75 miles from Reno) you’ll find hundreds of chocolate-brown boulders inscribed with circles, lines, and human and animal figures—all estimated to be about 6,000 years old. Visit on your own and view the petroglyphs from a short, self-guided interpretive trail, or join a free educational tour led by the Nevada Rock Art Foundation this August 16 or October 18. nvrockart.org LAKE TAHOE SHAKESPEARE FESTIVAL The drama of Lake Tahoe’s spectacular scenery meets the drama of live theater at this annual festival at Sand Harbor State Park, not far from Incline Village. Each summer, more than 20,000 patrons gather at the outdoor amphitheater to enjoy professional productions of Shakespeare’s works as he intended them to be seen—outdoors, under the stars. This year, gorgeous sets and costumes will transform the lakeshore into the Forest of Arden six nights a week from July 11 to August 24, in a production of Shakespeare’s comedy “As You Like It.”laketahoeshakespeare.com RIVERSIDE ARTIST LOFTS Rising above the Truckee River, the Late Gothic Revival-style Riverside building has been converted from a historic hotel to a unique art space. The top five floors offer affordable live/work studios to artists—occasionally open to the public during the annual Artown festival—while the ground level houses the Sierra Arts Gallery, where you can browse contemporary artwork by new, mid-career and established artists, as well as University of Nevada students. 17 S. Virginia St.,sierra-arts.org

When in Reno STAY The Peppermill Resort Spa Casino is Reno’s poshest place to stay, with luxe guest rooms, a three-story, 33,000-square-foot spa, and a “Caldarium” complete with indoor pool, sun deck and “secret garden.” peppermillreno.com EAT Unfussy, locally sourced, delicious Italian food is the focus at Campo, where chef/owner (and James Beard Award semifinalist) Mark Estee ensures that just about everything—from pizzas to salumi—is made in-house. camporeno.com

Good Eats: Kale Salad Recipe

JULY 2ND, 2014 • BY WM

Good Eats: Kale Salad Recipe JULY 2ND, 2014 • BY WM

As far as we’re concerned, pop a poached egg on top of pretty much anything and you’ve got a winning dish. Which is why we’re partial to this healthy recipe for kale salad shared by celeb Chef Mark Estee from Campo Reno, a community eatery focusing on farm-fresh ingredients that’s located just down the hill from Lake Tahoe. Bon appetit!

Kale Salad Recipe Julienne Dino Kale (Lacinto Kale, Calvalo Nero) Poached Egg Parmesan Crumble Lemon Garlic Dressing Kosher Salt Fresh Pepper For the crumble: Heat oven to 300, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form a thin layer. Bake in oven until cheese melts and browns. Remove from oven and let cool. Break up as needed.

For the dressing: 1.5 oz fresh lemon juice

1.5 oz champagne vinegar 4 oz Grape seed oil 4 oz Extra Virgin Olive Oil 2 T chopped garlic Kosher salt Fresh black pepper Whisk well.

In bowl toss julienne kale with salt and pepper. Add dressing and toss well. Add the parmesan crumble and toss again. Place in bowl and top with poached egg.

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Reno Weekender: A Winning Scene The Biggest Little City in the World delivers great restaurants and shops.

By Ethan Fletcher June 16, 2014

The joint's jumping at Brasserie St. James, located in the historic Crystal Springs building.

IF YOU'RE GOING...

Take advantage of the area’s local amenities and services:

Best known for the flashing neon lure of its casinos, this city has experienced a quiet makeover of its downtown Truckee Riverwalk and its shopping, art, and dining scenes. Today, Reno offers plenty of action beyond the green felt blackjack tables. Area code is 775 unless noted.

Start the day off with a creamy cappuccino at Hub Coffee Roaster’s newest café, located between a French bistro and artisan chocolatier on the banks of the scenic Truckee River. 4531191, hubcoffeeroasters.com.

The 24-karat gold–plated DeLorean DMC-12, one of three ever made, greets visitors in the lobby of the National Automobile Museum’s and sets the tone for the rest of the 200-car collection of sparkling, classic rides. Visitors can also peek into the working garage, where friendly mechanics are more than happy to set their tools aside to talk shop. 333-9300, automuseum.org.

Reno’s dining scene is thriving and Campo, on the city’s redeveloped Riverwalk, leads the pack, offering made-from-scratch Italian fare and a lively, convivial atmosphere. Standouts include the housemade salumi and burrata, and the wild boar bolognese tagliatelle. 737-9555, camporeno.com.

At Sundance Bookstore, recently relocated into a 1906 classical revival mansion on California Avenue in the up-and-coming Midtown district, shoppers can find new and used books as well as music and Nevada-themed gifts. 786-1188, sundancebookstore.com.

Midtown Eats has captured local hearts and palates with its menu of upscale comfort food. Try one of its juicy burgers made from elk, lamb, or bison. 324-3287, midtowneatsreno.com.

There’s something irresistible about the golden glimmer of downtown’s El Dorado, which also houses local eateries, such as Brew Brothers brewpub, and some of the best shows in town. This summer, look for Dance Inferno, a production featuring 20 dancers and singers that celebrates the 1970s disco era. (800) 879-8879, eldoradoreno.com.

On warm evenings, nothing beats a seat on the roof deck at Brasserie St. James and a refreshing pint of the gastropub’s own white steam ale. The excellent vegetarian poutine—fries with mushroom gravy and cheese curds—makes for a satisfying late-night bite. 348-8888, brasseriesaintjames.com

Local Businesses Anticipate Artown June 2, 2014Â Â

The 19th annual Artown festival is less than two months away and on Wednesday, organizers unveiled the more than 500 events offered through the month of July.

It's not just art enthusiasts who are eager for Artown, local businesses are also looking forward to it.

"We know the arts make you feel good, but they're really good for business," said Beth Macmillan, Artown's Executive Director. "At Artown, we know that if you speak to anybody in downtown Reno, July is their Christmas."

It's an estimated $15 million impact to our area, and local businesses like the Wild River Grille and Campo can't wait for Artown to start.

"Oh, we love Artown," said Travis Wright, Wild River Grill Manager. "It's a great event for the whole community. It really benefits everybody, and the arts are great for the area."

"The great thing about it is it's seven nights a week, all month long," said Mark Estee, Campo Reno Chef and Owner. "We see a great stream of business of people coming down to see all the great events. It brings a lot of interest to Reno, and it shows that, really, there's a great culture going on down here."

Both of these restaurants see how much the festival impacts them.

"We definitely do see an increase in our numbers," Wright said. "I think everybody across the board does along the river front, and they have great

events down there at the (Wingfield) park. It's a wonderful event for all of us."

"We might be able to look at somewhere about how does it directly affect us," Estee said. "I think we make about $6,000 to $7,000 a week more in sales that we do during Artown."

Macmillan says the festival has brought in many tourists over the past 19 years.

Through a survey, she says an estimated 48,000 from out of town checked out Artown events last year.

"Artown was started for our community to enjoy their own backyard," she said.

"But, tourism follows where it's something good, where the locals hang out."

This year, there's different events over the course of 32 days that people of all ages can get into.

"Lots of stuff in many genres and disciplines of arts," Macmillan said. "Music, and dance, and theater, and film, and historical stuff, and walking tours, and architecture and cultural celebrations."

Several of these events are going to be sponsored by KTVN Channel 2 News like the Rollin' On The River concert series at Wingfield Park. The music will continue with some big names coming to our area.

"Out at Bartley Ranch, we have many events too with Los Lonely Boys, and Jesse Cook, and Judy Collins and Don McLean," Macmillan said. "It's endless!"

For more information on Artown events: http://renoisartown.com/

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Air Up There Searching for a long weekend getaway? Head out to the m o u n t a i n s o f R e n o / L a k e Ta h o e .

BY MICHAEL HILLER

You don't need a reason. Grab your clubs, a sleeve of balls, a bottle of sunscreen, maybe

a golf hat (the blue one with the frayed brim and sweat stains is probably in your car trunk).

Empty your gym bag. In go four shirts, three boxers, two shorts and a pair of jeans. The mountains don't care how you look. The bears don't care that you smell. You, on the other hand, are about to feel liberated. You're heading up and to the west.

W W W. M YAV I D G O L F E R . C O M

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A golf trip to Reno and Lake Tahoe is that rarest of summer escapes, a long weekend that unspools like a miie of kite string tugged by the wind. You'll have to spend a few minutes filing a flight plan - where to stay, who to take - but if its any more tax ing than calling Avis and Uber, you're building a rocket instead of a glider.

The best kind of air is mountain air. The best mountain air?

That's easy. It puffs up from Lake Tahoe (elevation 6,224 feet), where it buffs the sky into deep hues of blue and purple and makes the last five holes on Edgewood Tahoe Golf Course look like a jar of crayons. You tell yourself the cobalt sky, the indigo water, the emerald fairways and the lanky sugar pines can't be real. But they are real. And they're spectacular. This is why you take the long weekend.

George Fazio designed Edgewood Tahoe in 1968. Except for some conditioning issues (probably remnants from Charles Barkley's instructional rounds here with Hank Haney), the site of the American Century Celebrity Golf Championship each July hasn't lost a bit of its sheen. My favorite hole, the 547-yard 16th, runs down to the lake. Fazio placed bunkers in just the right places (right and left of the landing zones, plus guarding the green), a solitary pine in the wrong place (the middle of the fairway) and the dance floor in the best place of all (adjacent to the lake).

Not a lot has changed since the course was built a half-century ago. Nephew Tom Fazio has tweaked the course since then, improving sightlines of the lake and the Sierra Nevada Mountains, but the layout remains the area's best.

The town of Edgewood, on the other hand, seems content to remain relatively unchanged since its 1960s heydays. If you're into $12.95 casino buffets, food truck breakfast burritos and grocery store doughnuts, you'll find plenty to like.

That time warp has been a drawback for the golf course, whose $240 peak season green fee doesn't jibe with laid-back Edgewood and its drab hotels. To combat that, a new 150-room luxury lodge

is set for construction on the golf course property this season, which means hole Nos. 3 and 9 will have to find new homes.

When you've had your fill of Harvey's and Harrah's casinos, weave your way to the north side of the lake to Incline Village.

Where Edgewood Tahoe is all about the lake, the Championship Course at Incline Village is all about the foothills. The air is no less rarifled on the north shore, but the vibe is decidedly more

upscale. So while you might not be smacked by one of Charles Barkley's errant shots, Incline Village resident Annika Sorenstam might give you a tip or two.

Robert Trent Jones built Incline Village's Championship Course in the early 1960s, about the same time he was working on Mauna W W W. M YAV I D G O L F E R . C O M

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Keas golf course on the Big Island of Hawaii. Both courses share a number of design elements, from flat, saucer bunkers to narrow fair ways to tricky greens that conspire to create l40-plus slope ratings.

As good as Edgewood Tahoe and Incline Village are, you'll find more top shelf golf at a bakers dozen of courses less than a half-days drive away. Truckee, a blur of a drive across the Cali fornia border on Interstate 80, has a full plate of good golf. For my money, though, I like to head up to Reno, the "biggest little city in the world," and to Somersett Golf and Country Club, in the nearby foothills. The Tom Kite-designed course is worth any trouble it takes to secure a tee time (have your club pro call the pro at Somersett to set it up). Kite found his rhythm on the back nine, but a few holes on the front will leave you scratching your head.

Surveying No. 7 from the tee box, for e.xample, you'll wonder if 500 bunkers arc too many for a single fairway. I'll bet Kite looked back from the green and wondered the same thing, too. OK, so maybe there aren't 500, but you'll get the point when your ball lands in one of them. Zephyr winds pop up from nowhere on the 7,252-yard par-72 course, but the lakes, waterfalls, wooden 86

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bridges and those crazy white sand bunkers make Somersett a whole lot of fun.

Limp comparisons between Reno and early Las Vegas arc inevi table, though Reno, which sits at a higher altitude, offers cooler summer temperatures and a jackpot of remarkable quality at mod est costs. If casinos are your thing, head downtown and try your luck at the Pcppermill, fresh from a $400 million expansion, or beeline to the Grand Sierra Resort and its Charlie Palmer Steak,

Reno's first celebrity restaurant.

If you're into the whole locavore thing, you won't do better than lunch or dinner on the patio at Campo, on the riverfront down town. At Campo, chef-owner Mark Estee and chef Arturo Mos-

coso take rustic, Italian-American cooking to a new level, roasting whole hogs, hand-cranking salamis and sausages, rolling pastas a mano, and turning out blistery, bubbly pizzas from a wood-burningoven. For my money, Campo is the best restaurant in town.

So give yourself a break this summer. Plan a long weekend in Reno and Lake Tahoe. They'll renew your spirit without break ing your bank. And since the mountain air is lighter and thinner

(and clcaner), you'll finally hie those 340-yard drives youVe been dreaming about all winter. Even if Charles Barkley couldn't.

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Two local companies partner to offer 4th Campo Brewer’s Dinner April 24, 2014 Truckee’s Tahoe Mountain Brewing Company and Campo partner to offer the fourth Campo Brewer’s Dinner. The five course menu features favorites like a spring vegetable garden and new dishes like Suckling Pig cocoa spaetzle.

“It’s not too much of a challenge pairing food with their beer,” wrote Campo manager,Justin Jensick in an email. “(Tahoe Mountain) beers really lend themselves to complimenting food.

The only challenge we faced was creating a menu that still represents our style of food while being unique and memorable for the guests. We are creating an unusual dining experience by pairing exciting food with unique beer.”

Full Menu 1st course Spring vegetable garden salad Provisions light, rustic, golden farmhouse ale, 6.2% abv 2nd course Agnolotti piedmontese classic union of cacio e pepe Ritual union rustic saison, dry hopped with sorachi ace hops, 5.6% abv 3rd Course Squab Duo rare breast, croquette, cauliflower mousseline, porcini-liver sauce Bright Moments citrus-mango pale ale, 6.5% abv 4th course Suckling Pig cocoa spaetzle, balsamic chicharones Smoked Baltic Porter lightly smoked dark lager, 5.5% 5th Course Almond & Mascarpone cheesecake apricot sorbet, recolte du bois syrup R ecolte du bois barrel aged saison with brettanomyces, 6.2% abv What: Five course dinner featuring paired appetizers, entrees and locally brewed beer When: Tuesday, April 29, 6:30 p.m.

Where: Campo, 50 N Sierra St. Reno, NV 89501 Price: The meal is $65 per person and reservations are required. Call: 775-737-9555 Â

+Reno

travel

Reno exists in the shadow of its Nevada neighbour, Las Vegas, but is well worth a visit in its own right â&#x20AC;&#x201C; in a small package, it has all the goods to keep even big-city folk going for weeks.

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et’s begin by getting the elephant out of the room right away: Reno is not Las Vegas, and nor does it want to be. While both towns have definitely benefited from Nevada’s lax laws on avarice and cheap electricity, Reno differs from the power-guzzling bling-bling machine of Vegas. It has moved on from being a party town reliant on gambling and quickie divorce, reinventing itself as a city teeming with vibrant arts and cultural scenes, fine restaurants and wine bars, endless sports and outdoor activities, a city packed with a multitude of different events and live performances all year round. Even better, it has gambling.

PLAY

Thanks to its location at the foothills of the snowcapped Sierra Nevada Mountains and the surrounding alpine lakes like Lake Tahoe, it’s possible in winter to snowboard in the morning and water-ski in the afternoon, experience some living history, eat like a king, and then gamble the night away. When summer rolls around, Reno has adrenaline pouring out of every pore, hosting events like the classic car convention Hot August Nights, the Street Vibrations motorcycle rally, the Great Reno Balloon Race, the Reno Rodeo, the Best in the West Nugget Rib Cookoff, and the Reno Air Races.

Being something of a sports mecca, it moves from season to season without a hitch. Apart from nearby Lake Tahoe’s world-class skiing, snowboarding, snowmobiling, snowshoeing and cross-country skiing, visitors can also take advantage of white-water rafting and kayaking in the Truckee River, which passes right through downtown Reno. There are more than 50 golf courses, and endless trails for mountain biking, hiking, rock climbing and hunting, as well as skydiving and all manner of water sports on the surrounding lakes.

Downtown Reno also has the highest man-made

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climbing wall in the world, built on the side of a casino.

The city is also slap-bang in the middle of historically rich cowboy country, and a few miles out of downtown is the old gold- and silver-mining town of Virginia City, a living ghost town that stands as a tribute to its Victorian-era history complete with actors in cowboy garb, old saloons, boardwalks, shops, candy stores, antique stores, museums, churches and restaurants lining its streets. It takes about 30 minutes to make the drive up through the sun-scorched landscape, and really helps put the Wild West, and the United States itself, into perspective.

To fully savour Reno’s exciting urban renaissance, look no further than the Riverwalk District along the Truckee River. It’s a celebration of all the wonderful things that Reno has done to reinvent itself in the past two decades, and here you will find countless shops, bars, restaurants, lodgings, cafes, art galleries, museums and a white-water park in a safe, fun, friendly area that celebrates Reno’s arts, culture, and history all year round. It’s especially popular on the long summer nights with many bar-centric events like the Reno Santa Crawl, Super Hero Crawl, and monthly wine walks before a late-night visit to the gaming tables.

EAT

Riverwalk is also the best bet when it comes to wining and dining and the scene here is as good as anywhere in the world. You will find everything from French country cuisine to Spanish-style tapas, gourmet pizzas, Thai, sushi, and several wine bars and brew pubs; you name it, it’s here and the whole neighbourhood is abuzz with people having a good time. One place not to miss is Campo (camporeno.com), a popular casual urban-chic eatery that is jumping every night of the week. Named one of the “Best New Restaurants in America” in 2012

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Terrace Lounge

by Esquire magazine, the chefs use only humanely treated meats and organic, seasonal and locally sourced ingredients.

For more traditional casino-style dining, check out the Pearl Oyster Bar and Grill up on the first floor of the Silver Legacy Resort Casino (silverlegacyreno.com). Here you will find a great selection of fresh seafood and a wide selection of oysters from Japan and the USA. It’s open to the sights and sounds of the casino so you should take a seat at the bar, order a dozen freshly shucked with a couple of their trademark Bloody Marys, and let the night unfold.

Across the road at the Eldorado Casino is the Brew Brothers, a microbrewery that produces eight distinct beers on site (eldoradoreno.com). Named best brewpub

by Nightclub & Bar magazine, they also have great comfort food in the form of steaks, pizza and the biggest tower of onion rings you’ve ever seen. It brings in a lively crowd of locals after hours for the live rock music on stage, and when the dancing stops and the band leaves the building, head across the floor to Roxy’s Lounge for some gin-based relaxation. The bar is famous for its 102 different types of Martini – the best accompaniment for lounge lizards since piano and smooth vocals.

SLEEP

Reno spent its formative years wallowing in gold prospecting and then gaming, and it would be a tragedy if you came here and didn’t enter the belly of the beast and stay in a casino resort. This is where America dresses up in all its gaudy finery and comes to life, showcasing its opulence and wealth. Casinos are never short of cash and they lavish it on their guests with grandiose designs, massive hotel rooms, bars, restaurants, an endless run of shows by topnotch performing artists, and of course the ceaseless excitement of neon lights, slot machines and dice.

Downtown, the big three would have to be the Eldorado Hotel Casino, Silver Legacy and the massive Circus Circus Hotel and Casino. These places are events, not hotels, and you need to let yourself be

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Clockwise from Way top right: The It Was Museum ; in Virginia City l Eldorado Hote in po m Casino; Ca ; downtown Reno o. sin Ca Peppermill

picked up by their tides of fantasy and go with the flow.

They are starting to show their age, however, so if you want something a bit fresher and grander, the safe money is about 10 minutes back up the main road at the Peppermill Resort Spa Casino (peppermillreno.com).

It has more than 1600 rooms and suites and is packed with restaurants, bars, marble, mirrors, swimming pools and slot machines, all wrapped in a faux Tuscan décor that – with its abundance of Italian frescoes, marble Romanesque statues, fountains and Corinthian columns – would make Liberace himself blush.

Like the gold- and silver-rich hills surrounding the town that made the city’s name and filled its coffers in the first place, Reno is nothing if not resourceful.

Its renaissance has turned a once-struggling city into a must-visit destination brimming with energy and excitement, and a place where people live their dreams rather than chasing them on the spin of a wheel.

STORY mICHAEL tRAVERS

Contact visitrenotahoe.com

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Reno Additional photographs Getty Images, Corbis

Air New Zealand offers non-stop flights to Los Angeles and San Francisco from Auckland, with onward connections to Reno.

Childrenâ&#x20AC;&#x2122;s Theater and More

Library Week Winters Ranch

Open Space Spring Adoption Events

Rescue pups

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14 April 20

Giving Back For Tea Company and Others, Charity Is Business as Usual

Promoting Safe Travel One longtime resort works to ensure the safety of back country skiers and snowboarders.

Forecasting nature, preventing disaster The giving isn’t just limited to those on the valley floor.

Sugar Bowl Resort, the first major ski resort founded at Lake Tahoe, has long supported philanthropic efforts in the community ranging from the environment to education and the arts.

In addition, Sugar Bowl’s management and staff provide financial support for numerous community endeavors and serve as leaders on multiple nonprofit boards.

Veterans Guest House is one of the organizations to which Q&D Construction and Nature’s Bakery contribute.

Photo courtesy Betsy McDonald

Campo Reno chef-owner Mark Estee recently assisted with the fourth annual Celebrity Chef and Harvest Dinner.

Photo courtesy Betsy McDonald

Continued from previous page injury — an all-too-frequent occurrence in northern Nevada thanks to its abundance of adventure sports and recreation opportunities. SNG physician Dr. Lali Sekhon founded the RenoTahoe area chapter of the ThinkFirst National Injury Prevention Foundation in 2011 and joins Doctors Christopher Demers and Jay Morgan on its board of directors.

ThinkFirst is dedicated to helping prevent head and spinal cord injuries among children and teens by providing high-quality, impactful programs throughout the community such as free

Fair Trade

1994

Davidson’s Organic Teas has been supporting fair trade since the inception of the ‘Fairtrade mark’ in 1994.

16 April 2014

concussion education seminars for parents of student athletes.

In addition, SNG partners with Sky Tavern Junior Ski Program to provide helmets to children who are otherwise unable to purchase them. During warm weather months the practice donates bicycle helmets to hundreds of local children, hosting this year’s giveaway April 26 at Kids on Big Rigs (Facebook. com/KidsOnBigRigs).

Q&D Construction Q&D Construction has long been known for its corporate philanthropy. Since founding Q&D in 1964, Norm Dianda has been committed to making the Sierra Nevada and Truckee Meadows “a great place to work, live and play” by helping build many of the institutions and recreational venues that make our region strong.

In addition, the company, now celebrating 50 years in northern Nevada, regularly contributes to causes such as the Boys & Girls Club of Truckee Meadows, Bishop Manogue High School, March of Dimes, the American Cancer Society, American Red Cross, Children’s Cabinet, Special Olympics, Veteran’s Guest House, Moms on the Run, University of Nevada Athletics and many more.

Awareness Month, for example, the restaurant partnered with Adele’s and Bistro Napa to offer a special prix fixe menu with a portion of the proceeds benefitting the Juvenile Diabetes Research Foundation.

Most recently, Estee assisted with the fourth annual Celebrity Chef and Harvest Dinner, benefitting The Greenhouse at Carson High School, a project designed to teach students how to sustainably grow produce which is then distributed to lowincome residents in Carson City.

The farm-to-table dinner features local produce and meat prepared by Estee and Chef Charlie Abowd that are then paired with top-shelf wines.

While the resort is known for serving up some epic back country terrain, it also wants to make sure that skiers and boarders arrive home safely.

It helps make this happen by hosting the Back Country Ball, an annual fundraiser for the SAC that helps provide funding to employ the SAC’s two professional avalanche forecasters. —Betsy McDonald

Sand’s Regency The Sand’s Regency’s 15th Annual EuroFest brings together free live entertainment, an array of European cuisine and beer, and much more this June, all to raise money for the Shriners Hospitals for Children.

The downtown Reno event is free and open to the public and a portion of all proceeds raised through the sale of food and beverage benefits the network of 22 non-profit hospitals across North America.

Campo Reno Campo Reno, the riverside eatery owned by local chef Mark Estee, participates in a variety of charitable activities ranging from donating services to hosting events. In honor of Diabetes

One cause in particular that lies close to Sugar Bowl’s heart is the Sierra Avalanche Center (SAC), a non-profit organization dedicated to promoting safe back country travel.

Like this story? Tell us why.

Sugar Bowl Resort hosts theannual Back Country Ball fundraiser for the Sierra Avalanche Center.

Photo courtesy of Betsy McDonald

hibumagazine.com/survey April 2014 17

Grilled: Mark Estee of Burger Me! in Reno, Nevada MAR 14, 2014 Editor's note: Grilled is our interview series where we get to know more about our favorite burger makers and burger lovers. The column has been dormant for too longâ&#x20AC;&#x201D;it's time for us to ramp it up! If there you have any suggestions for people we should grill, drop us a line at burger@seriouseats.com.

Burger Me! founder and partner Mark Estee says he's motivated to serve authentic ingredients that reinforce the connection between land, farmers, food, and diners. To that end, some of his efforts include purchasing produce and buns locally and sourcing sustainably raised beef and bison from Durham Ranch.

The menu at Burger Me! is pretty diverse. You can order everything from a classic cheeseburger to more exotic creations, like a Gyro Burger (a lamb patty with feta and tzatziki) or an Italian Stallion, a bison burger/Italian sandwich mashup that was recently named one of the "Top 10 Burgers of All Time" by Diners, Drive-ins and Dives viewers.

Now that you've got some background info, let's talk burgers.

Name: Mark Estee Occupation: Founder and Partner in Burger Me!, plus chef and owner ofCampo and chez louie Location: Reno NV, Truckee CA, and on the road with The Burger Me! Truck What makes Burger Me! unique?

Burger Me! is unique because we source local ingredients, provide fresh food fast and pride ourselves on great service.

How did you first come up with the idea for a restaurant like this?

The restaurant concept was born from a non profit I was on the board of for many years.

We needed a space in downtown Truckee and a space became available, so I grabbed it and we made Burger Me! What's the most popular specialty burger? Which one is your favorite?

Most popular are the rotating daily specials, the bison burger and the bacon cheese burger. My favorite is the Italian Stallion because it is spicy and has mortadella and salami on it!

How often per week do you eat a burger?

Once a week.

Would you do us the favor of describing your perfect burger?

Toasted wheat bun, all natural meat from Durham Ranch in Idaho (cut and ground fresh), special sauce, lettuce, tomato, pickle, and a little ketchup and I am good to go. I add an egg if I am extra hungry!

What topping or condiment, in your opinion, should never grace a burger?

There is no item that cannot go on a burger; it just has to make sense...meaning the rest of the items need to work together. If you build it properly, you could even have a burger with marshmallows!

Anything on the side? (ie: fries, rings, or other?)

I am half and half guy: fries and rings with yellow mustard to dip.

The hamburger is a food item with which most Americans have strong childhood associations. Do you remember your earliest encounter with this delicious dish?

I remember hockey puck burgers on the hibachi. My dad would burn the shit out of them back home in Boston! But we still ate them, I just did not know better back then.

What's your favorite fast-food burger?

I am a fan of In-N-Out Burger and the fries at 5 Guys. I also love Gott's Roadside.

Got any burger making tips to share?

Grind the meat yourself. Form a nice 8-ounce patty, but do not over pack it. Season the patty well on both sides before you cook, and also season as you are cooking.

Thanks, Mark!

About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax

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quality of life indicators Thank You to Our Indicator Sponsors: CAMPO

Category Name: development that encourages healthy lifestyles & neighborhood livability data Acres dedicated for public recreation vs. new development and new housing units, in conjunction with surveying access to public parks, multi-use trails and pedestrian-friendliness indicates planning for active healthy lifestyles. This is a new indicator identified by the community in the 2006 update process.

indicator data: access to healthy foods -- new 6/12/11 pedestrian & bicycle friendliness -- updated 1/21/13 acres of parklands -- updated 1/7/14 access to parks -- updated 1/7/14

access to healthy foods -- new 6/12/11

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The physical infrastructure and environment matter to resident’s health, as well as the economy. The greater the access to healthy foods, the more likely people will make healthy choices. The 2010, County Health Rankings defined access to healthy foods based on the percentage of Zip codes in a county with a grocery store with more than 4-employees or a produce stand/farmer’s market (as defined by NAICS codes); the 2011 rankings were based on the percentage of residential Zip codes with a healthy food outlet. The data is from the US Census Bureau’s Zip Code Business Partners.

Washoe County is developing a planning framework for food system policy design within the Truckee Meadows Regional Plan, to ensure residents have access to affordable, available and appetizing healthful food, with the target of overall community health. A food system includes all processes and infrastructure involved in feeding the community (growing, harvesting, processing, packaging, transporting, marketing and the consumption of food–related items. Future data collection and tracking will be required. The draft documents cites 6-community gardens and 14-school gardens currently in Washoe County. The number of farmers markets has increased to 9-sites in the Reno/Sparks area in 2010. There are 6Community Supported Agriculture providers (locally grown or raised) and 115-local growers supplying the county.

Not having transportation, or even a driver's license, limits access to healthy foods. The USDA, Economic Research Service, Food Atlas, cites 1.1% of Washoe County households without a car and more than 1-mile to a grocery store in 2006; and 5.6% low-income the same distance.

pedestrian & bicycle friendliness -- updated 1/21/13

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Bikeways and sidewalks add to a healthy lifestyle while reducing neighborhood congestion, improving air quality and energy conservation, not to mention fuel cost savings. The Rails-toTrails, Active Transportation for America, 2008 study found that that more than half of current car-trips could be completed within a 20-minute bicycle ride, and 25% of trips within a 20minute walk. The Brookings-Rockefeller "Next Economy" project reported17.5% of Reno-Sparks commuters via modes other than driving alone, 2005-2009.

According to the 2030 Regional Transportation Plan, sidewalks are part of the design standards for roadways built using the Regional Road Impact Fee Program (RRIF). Pedestrian travel is an important part of the total travel in Washoe County and is particularly important in the Central Business Districts (CBD’s) of Reno and Sparks. While the volume of pedestrian travel is much lower in the suburban and rural portions of Washoe County, it is still an important mode of travel, particularly for children going to and from school and recreation facilities. In addition to transit, the short-range RTIP includes bicycle and pedestrian projects. RTC works in cooperation with local governments to determine pedestrian networks near public-transit, with safety being a key component. Pedestrian access to public transit from daily living activity areas (food stores, healthcare, schools, shopping areas, etc.) are also important. Uniform standards and policies for location and installation of sidewalks must be adopted by local governments by 2013. RTC has also implemented the complete road or “road diet” concept to reduce the number of traffic lanes to a three-lane configuration, with a center turn lane, plus bicycle and parking lanes. Improved visibility increases safety for drivers, bicyclist and pedestrians. For more information related to bike infrastructure and the bicycling market, visit:

 

Atlantic Monthly article TR News A Reno/Sparks Regional Bikeway Master Plan is also underway to map all regional bikeways and sidewalks, in order to develop consistent design standards and secure funding for proposed projects. The RTC review process for 2040 is

Truckee Meadows Bicycle Map and for help with your bicycle from the Reno Bike Project.

acres of parklands -- updated 1/7/14

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The Truckee Meadows Regional Plan, adopted July 2007 and last amended August 2010, promotes an integrated open space and greenways network linked to parks, bike- and pedestrian-ways, trails and neighborhood facilities. According to documents prepared for the City of Renoâ&#x20AC;&#x2122;s open space planning efforts several years ago, the National Recreation Planning Association recommends a total of 6.25 to 10.50 acres of parkland be available for every 1,000 residents. Development acres dedicated for parks on an ongoing basis are needed to maintain adequate parklands. Augmenting the neighborhoodcommunity parkland inventory are small parks, special purpose parks, public golf courses, undeveloped parkland, and open space. These lands provide recreational opportunities, contribute our outdoor experience and quality of life, and should be recognized in park planning. They do not, however, provide unlimited public use and access, nor do they always offer the traditional amenities of a neighborhood and community park. They are therefore handled separately in the inventory.

Additional information can also be found in the City of Reno, Open Space & Greenways Plan, March 2007.

Active Living Research, November 2011 article on active living and childhood obesityâ&#x20AC;&#x201D;where you live makes a difference.

For more information that parks can increase exercise, while providing economic benefits to communities, visit the Active Living infographic.

City of Renoâ&#x20AC;&#x201D;open space planning

access to parks -- updated 1/7/14

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Access to parks provides opportunities for outside activities and healthy living during all seasons. The Humana Foundation sponsors Playful Cities USA to recognize cities investing in children through local policies directed at increasing play opportunities. As of 2013, Henderson, NV is the only participating city in the state.

Updated: Wed 8:13 AM, Mar 05, 2014RENO, NV - In the 40 days between Fat Tuesday and Easter, many people give up consuming unhealthy foods, like sugar, processed food, and alcohol.

But eating healthy doesn't have to be difficult, especially in Nevada.

Mark Estee, owner of Campo restaurant in downtown Reno, is known for buying mainly Nevada grown products for his restaurant.

"We have a lot of local farmers here who grow fresh foods all year round," he said.

He says there is a perception that eating healthy food can be costly, but there are ways to save when you buy locally.

"We're getting into the Farmers' Market season and the local Food Co-Op always has fresh, locally grown food."

And that is why Estee partners with Nevada Grown, a local movement aimed at promoting Nevada's farmers.

"We're trying to make them the next rock stars," Estee said.

Buying what's in season and knowing your local farmers is the best way to save money while eating healthy. Estee says he likes to talk to the farmers directly when he goes to farmers' markets since they know what products are the best that day. You can also find a list of local farmers, as well as places to buy Nevada grown products including eggs, honey and milk, by visiting www.nevadagrown.com.

Estee has created four healthy dishes for you using Nevada-grown food. The recipes are below.

Local Vegetable Moasic: Sunchokes Shishito peppers Pea Greens Sea salt Extra Virgin Olive Oil Wash items in cold water. Slice thinly with mandolin or knife. Layer on plate with EVOO and salt.

Add any other vegetable you love. Drizzle with some balsamic for an extra kick.

Reno Toast: 3 local Eggs 1 cup local milk ½ t Cinnamon

2 T Local honey ½ t Vanilla 6 slices your favorite bread Whisk eggs, milk, cinnamon, vanilla and honey in a bowl. Heat Pan on stove to medium. Add butter or non stick spray. Dredge bread through batter and cook toast on each side about 3 minutes. Top with more honey and a sunny side egg.

Local Snack: 2 pieces your favorite bread toasted Local Honey Sandhill Dairy Queso Fresco Âź inch thick sliced Heat grill or Pan and warm cheese a minute on each side Lay on Top of toasted bread and top with honey Add a sprinkle of Hot sauce or cayenne pepper for an extra kick Kale Salad: Julienne Dino Kale (Lacinto Kale, Calvalo Nero) Poached Egg Parmesan Crumble Lemon Garlic Dressing Kosher Salt Fresh Pepper For the crumble: Heat oven to 300, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form a thin layer. Bake in oven until cheese melts and browns. Remove from oven and let cool. Break up as needed.

For the dressing: 1.5 oz fresh lemon juice 1.5 oz champagne vinegar 4 oz Grape seed oil 4 oz Extra Virgin Olive Oil 2 T chopped garlic Kosher salt Fresh black pepper Whisk well.

In bowl toss julienne kale with salt and pepper. Add dressing and toss well. Add the parmesan crumble and toss again. Place in bowl and top with poached egg.

RENO, NV - In the 40 days between Fat Tuesday and Easter, many people give up consuming unhealthy foods, like sugar, processed food, and alcohol. But eating healthy doesn't have to be difficult, especially in Nevada.

Mark Estee, owner of Campo restaurant in downtown Reno, is known for buying mainly Nevada grown products for his restaurant.

"We have a lot of local farmers here who grow fresh foods all year round," he said.

He says there is a perception that eating healthy food can be costly, but there are ways to save when you buy locally.

"We're getting into the Farmers' Market season and the local Food Co-Op always has fresh, locally grown food."

And that is why Estee partners with Nevada Grown, a local movement aimed at promoting Nevada's farmers.

"We're trying to make them the next rock stars," Estee said.

Buying what's in season and knowing your local farmers is the best way to save money while eating healthy. Estee says he likes to talk to the farmers directly when he goes to farmers' markets since they know what products are the best that day. You can also find a list of local farmers, as well as places to buy Nevada grown products including eggs, honey and milk, by visiting www.nevadagrown.com.

Estee has created four healthy dishes for you using Nevada-grown food. The recipes are below.

Local Vegetable Moasic: Sunchokes Shishito peppers Pea Greens Sea salt Extra Virgin Olive Oil Wash items in cold water. Slice thinly with mandolin or knife. Layer on plate with EVOO and salt.

Add any other vegetable you love. Drizzle with some balsamic for an extra kick.

Reno Toast: 3 local Eggs 1 cup local milk ½ t Cinnamon 2 T Local honey ½ t Vanilla 6 slices your favorite bread Whisk eggs, milk, cinnamon, vanilla and honey in a bowl. Heat Pan on stove to medium. Add butter or non stick spray. Dredge bread through batter and cook toast on each side about 3 minutes. Top with more honey and a sunny side egg.

Local Snack:

2 pieces your favorite bread toasted Local Honey Sandhill Dairy Queso Fresco Âź inch thick sliced Heat grill or Pan and warm cheese a minute on each side Lay on Top of toasted bread and top with honey Add a sprinkle of Hot sauce or cayenne pepper for an extra kick Kale Salad: Julienne Dino Kale (Lacinto Kale, Calvalo Nero) Poached Egg Parmesan Crumble Lemon Garlic Dressing Kosher Salt Fresh Pepper For the crumble: Heat oven to 300, line a cookie sheet with parchment or nonstick pad. Sprinkle with grated Parmesan cheese. Form a thin layer. Bake in oven until cheese melts and browns. Remove from oven and let cool. Break up as needed.

For the dressing: 1.5 oz fresh lemon juice 1.5 oz champagne vinegar 4 oz Grape seed oil 4 oz Extra Virgin Olive Oil 2 T chopped garlic Kosher salt Fresh black pepper Whisk well.

In bowl toss julienne kale with salt and pepper. Add dressing and toss well. Add the parmesan crumble and toss again. Place in bowl and top with poached egg.

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RENO TAHOE Previous Post: The Countdown Ticks on Trader Dick’s

VALENTINE’S DAY DINING IN RENO TAHOE If you’re looking for that special restaurant or experience to make your Valentine’s Day more memorable this year, these offers from some of Reno Tahoe’s finest hotels and dining establishments are right up your alley!

Peppermill Resort andCasino At the Peppermill, many of the restaurants are offering special one-night only Valentine’s Day menus, including Biscotti’s, Café Milano, CHI, Oceano and Romanza Ristorante. The Bimini Steakhouse is also offering a unique menu and has chosen special wines to accompany the various courses. All of the restaurants will also be serving their regular menus as well.

Eldorado Hotel and Casino Guests at the Eldorado will find culinary passion on the menus at Roxy, La Strada and The Prime Rib Grill this Valentine’s day.

At the Eldorado’s award winning bistro, Roxy, guests can indulge in a divine three course Valentine’s Day menu featuring a main course of beef Wellington and Canadian lobster tail served with the baker’s potato and Béarnaise sauce. This indulgent culinary adventure is $60 per person with seating beginning at 5 p.m.

At the Eldorado’s signature restaurant, La Strada, a four course meal is served for $100 per couple. For the main course, diners will savor clams casino style crusted Hawaiian snapper with smashed potatoes and broccolini as well as roasted lamb loin with farro grain and butternut squash, drizzled with a pinot noir reduction.

Guests can treat themselves to a classic spread at The Prime Rib Grill this Valentine’s for just $50 per person.

Chateaubriand and lobster is the featured entrée. Sliced Chateaubriand with port demi glace is served alongside a buttered half-lobster tail accompanied by truffled potatoes.

Silver Legacy Resort Casino Enjoy fine, casual and intimate dining options and special pricing on the loveliest rooms in Reno for the perfect Valentine’s celebration! And celebrate Friday, Saturday and Sunday with strawberries for two! For just $9.95, enjoy a bottle of Korbel Chardonnay sparkling wine and strawberries for two in Drinx Lounge and Silver Baron Lounge.

Sterling’s Seafood and Steakhouse is offering a special Valentine’s Day menu, and the entrée includes Fresh Wild Pacific Salmon Coulibiac filled with Lobster, Mushrooms, Spinach, Rice and Egg Wrapped in Flaky Puff Pastry, Baked till Golden Brown and Served with a Selection of Baby Vegetables and a Black Truffle Lobster Sauce.

J.A. Nugget Join in on the festivities and celebrate Valentine’s Day at The Nugget!

There are special menus available at Restaurante Orozko, The Oyster Bar, Rosie’s Café and the Steakhouse Grill.

Restaurante Orozko is highlighting some very tasty seafood specialties, but also has their famous Salt Roasted Beef Prime Rib on the menu! The dinners range in price from $40 to $50 per person.

The Steakhouse Grill’s special menu features a choice of either Filet Mignon and King Crab Legs Duet or Roasted Maine Lobster Tail as entrees, and the cost is $60 per person.

Hyatt Regency Lake Tahoe Resort, Spa and Casino For a unique dining experience the Lone Eagle Grille located right on the north shore of Lake Tahoe is a wonderful place to share with your special valentine! Renowned throughout northern Nevada and California for its cuisine, the restaurant has put together a special three course meal for Valentine’s Day. Each course has a wine carefully chosen to accompany the different courses, and the entrée is Prosciutto Wrapped Veal Loin with Sunchoke Puree, Braised Swiss Chard and Espresso Demi-Glace.

Atlantis Casino Resort Spa Atlantis Casino Resort Spa invites romance on Friday, February 14, 2014 and offers four-course set menus guaranteed to define the love of food. At Atlantis Steakhouse, choose from a King Crab Crusted Chilean Sea Bass or American Kobe Beet Short Rib. Bistro Napa is serving a Wood-Fired Baquetta Sea Bass and Colossal Prawn dish, or up the romance by sharing a Chateaubriand for two!

Campo The Valentine’s Day Menu (available February 13-16) features four courses at $80 (per couple) and includes pizza , pasta, entrée and dessert. For an additional $20 (per person), enjoy a wine pairing with each delectable course. Specialities on this menu include braised beef short ribs, seared scallop and a pizza topped with alfredo sauce, wild mushrooms, grana padano, hadoj paul farm egg and truffle oil.

Also, join Campo for the Valentine’s Day Wine Walk between 2pm and 5pm on Saturday, February 15 and receive an order of Spaghetti and a half carafe of Petite Syrah for $20. Post your best “Lady and the Tramp” picture on Facebook, tag Campo, and show your server to receive a free mini budino.

Chez Louie

This Valentineâ&#x20AC;&#x2122;s Day menu features five courses for $50 without wine pairings and $75 with wine pairings (per person). Four of the courses boast three choices including choices like Pacific oysters topped with ginger tigereye roe and mignonette gelee, cauliflower soup with crispy Parmesan and rack of lamb garnished with pommes anna, brocooli rabe and olive lamb jus. Available February 13-16.

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Options for dining out on Valentine's Day Feb. 4, 2014

Valentine’s Day ranks behind only Mother’s Day among popular holidays for dining out, and about one-quarter of adult Americans will celebrate at a restaurant this Feb. 14, according to the National Restaurant Association. So cue the reservations along with the flowers and chocolate.

If you have a favorite restaurant or one you’ve tried a few times and liked or one you’d like to try, it’s likely to be open on Valentine’s Day, even more so because the holiday falls on a Friday this year. Below are some dining options that came over the transom at Food & Drink. Prices are per person unless otherwise indicated.

THE BLUE PLATE, 236 California Ave., 775-786-3463 • Four-course prix fixe menu (choice of lamb chops or baked cod), 6 to 9 p.m., $40.

BONANZA CASINO , 4720 N. Virginia St.,www.bonanzacasino.com, 775-323-2724 • Cactus Creek Prime Steakhouse, four-course prix fixe menu (Maine lobster tail with filet mignon), from 4 p.m., $68.

CAMPO, 50 N. Sierra St., www.camporeno.com, 775-737-9555 • Four-course prix fixe menu (braised short ribs) served from Feb. 13-16, from 5 p.m., $80, $100 with wine pairings.

CENTER COURT GRILL, in the Lakeridge Tennis Club, 6000 Plumas St., www.lakeridgetennisclub.com, 775-827-3300 • All-you-can-enjoy hors d’oeuvres and dinner buffet (crab-stuffed wild salmon, filet mignon) with live jazz and dancing, 6 p.m. cocktails and hors d’oeuvres, 7 p.m. dinner, $39.95 plus required 20 percent gratuity.

THE CHEESE BOARD AMERICAN BISTRO, 247 California Ave.,www.cheeseboardcatering.com, 775-332-1848

• Four-course prix fixe menu (choice of roast salmon, braised short ribs or quinoa spinach cakes), 5:30 to 7:45 p.m., $50.

ELDORADO HOTEL CASINO , 345 N. Virginia St.,www.eldoradoreno.com, 775-7865700 • Roxy, three-course prix fixe menu (beef Wellington and lobster tail), from 5 p.m., $60.

• La Strada, four-course prix fixe menu (Hawaiian snapper and lamb loin), from 5 p.m., $100 per couple.

GRAND SIERRA RESORT AND CASINO , 2500 E. Second St.,www.grandsierraresort.com, 775-789-2000 • Briscola, special dishes (among them lobster fra diavolo and stuffed veal breast), 5:30 to 10 p.m., $6-42.

• Charlie Palmer Steak, special dishes (among them Maine lobster Wellington and New York strip for two), 5:30 to 10:30 p.m., $6-68.

WILD RIVER GRILLE and RIVER ROOM, 17 S. Virginia St.,www.wildrivergrille.com, 775-284-7455 • Four-course prix fixe menu (choice of filet mignon, grilled salmon or pan-seared duck breast), with sparkling wine toast, from 5 p.m., $109 per couple.

ZOZO’S RISTORANTE, 3446 Lakeside Drive, www.zozosreno.com, 775-829-9449 • Three-course prix fixe menu (choice of lobster medallions or rack of lamb), 5 to 9 p.m., $49.95.

Valentine's Day Weekend at Campo User: connie Submitted: Thursday, January 30, 2014 2:27 PM Share Join Campo for the Valentine’s Day Wine Walk between 2pm and 5pm on Saturday, February 15th and receive an order of Spaghetti and a half carafe of Petite Syrah for $20. Post your best "Lady and the Tramp" picture on Facebook, tag Campo, and show your server to receive a free mini budino.

Our Valentine’s Day Menu features four courses at $80 (per couple) and includes pizza , pasta, entrée and dessert.

For an additional $20 (per person), enjoy a wine pairing with each delectable course. This special will run Thursday – Sunday, along with regular menu options, to ensure each couple gets an opportunity to celebrate.

For more information visit camporeno.com

People you should get to know: Mark Estee MARK ESTEE Jan. 12, 2014

BACKGROUND Being the owner and chef of Campo is a dream come true. The team we have here continues to push me to be better every day. Our other spots, Campo Mammoth, Burger Me! in Truckee and Reno and chez louie at the Nevada Museum of Art, are the fruits of working with talented people and partners.

WHY DO I DO WHAT I DO I do what I do because I am one of the lucky ones who wakes up each day and cannot wait to get going to see what the day and night brings. Being a chef and restaurateur is a blessing. I love every aspect of my job . It is not fun all the time, but the challenges make the things I love that much sweeter.

WHAT BROUGHT ME TO RENO OR WHY I STAY IN RENO Coming to Reno has been the best move I could have ever made. I had a great run in Tahoe/Truckee from 1996 to 2010 with Hyatt, Lahontan and Moodyâ&#x20AC;&#x2122;s, but as an owner I was looking for a steady, year-round business environment. Reno is the place. The food community here is off the charts. People care about where their food comes from. There are so many farmers and ranchers to work with here. The city is awesome to work with and helps businesses navigate the path to getting set up.

WHAT I DO TO LEAVE WORK AT THE OFFICE I go really hard at work, so when I leave I have no problem relaxing with my wife and our baby boy, Enzo. At this point in my life, though, most of what I do revolves around work.

HOW I GIVE BACK TO MY COMMUNITY I try to give back as much as possible, both of my time and resources. Someone smart told me it only counts if no one knows, so we try to stay under the radar.

BEST BUSINESS BOOK I'VE READ LATELY I just relistened to “The E-Myth” and just reread “Zingerman’s Guide to Good Leading, Part 1: A Lapsed Anarchist’s Approach to Building a Great Business.”

BEST PLACE IN RENO TO MEET WITH CLIENTS OR COLLEAGUES Hands down: Anatomie, early a.m. workouts. All the cool people are there! Otherwise, I frequent as many of the awesome coffee places we have here in Reno.

MY LEADERSHIP PHILOSOPHY I lead by example; I don’t ask anyone to do something I would not do myself, but with having so many spaces, I really rely on the people we hire to do what they do. I support them and do my best to give them the tools they need to be successful.

NOTABLE ACHIEVEMENTS 2012 Top 20 New Restaurants in America by Esquire Magazine, 2013 James Beard Semi Finalist Best Chef West, Guy Fieri Diner, Drive In and Dive’s Top 10 Burgers of all time: the Italian Stallion.

IF I COULD DO SOMETHING ELSE, I WOULD ...

Love thinking of this question. For me, a four-way tie: firefighter, butler, football coach or Marine sergeant.

United States January 10, 2014

Things to Do in Lake Tahoe Tucked between California and Nevada, Lake Tahoe has it all. On the North Shore enjoy world-class skiing; in South Tahoe try your luck at a casino. By the time this trip’s over, everyone’s happy.

Royal Gorge Cross Country Ski Resort Hit the slopes at Royal Gorge Cross Country Ski Resort. With 65 trails, and 121 miles of skiable terrain, the property is the largest cross-country ski resort in all of North America. Find it in Soda Springs, CA, roughly 45 minutes from Lake Tahoe.

MontBleu Resort Casino & Spa For a little gambling fun, head to MontBleu Resort Casino & Spa. Nestled on the Nevada side of South Lake Tahoe, the resort doubles as a casino and health spa, where you can indulge in saunas, whirlpools and eucalyptus steam rooms. The resort is also a great place to catch a live show

Diamond Peak Ski Resort

Diamond Peak Ski Resort Find more epic views of Lake Tahoe at Diamond Peak. The resort, on the north shore of Lake Tahoe, boasts family-friendly packages that won't break the bank: Families can save on rental equipment, transfer season passes from other ski resorts at a discounted rate and, for the adults, enjoy wine or craft beers paired with appetizers. Slopes range from mild to extreme.

Paddle Boarding on Lake Tahoe Come summer, rent a stand up paddleboard and paddle around the perimeter of Lake Tahoe. Youâ&#x20AC;&#x2122;ll get in some good exercise: The lake is the 27th largest lake (by volume) in the world, with a perimeter that stretches 72 miles long.

Burger Me Grab a burger and onion rings at Burger Me. This family-owned-and-operated burger joint in nearby Truckee, CA, serves everything fresh and made to order. Hearty options include the â&#x20AC;&#x153;Dirty Birdâ&#x20AC;? (made with 5-oz. free-range chicken) and a good ole hamburger, except this one grass-fed, with no antibiotics. Fast food just got a little healthier.

Hiking (Tahoe Rim Trail) Lace up your boots for a hike along Tahoe Rim Trail, a 165-mile-long hiking trail that forms a loop around Lake Tahoe. Other great hikes include Bayview Trail, a 4- to 5-mile-long trail for experienced hikers, southwest of Lake Tahoe; and Eagle Falls Trail, a family-friendly, 1.5-mile hike in Tahoma, CA, located right by Lake Tahoe.

Vikingsholm Find this 38-room mansion on the shore of Emerald Bay in South Lake Tahoe. Built in 1929, Vikingsholm is one of the best examples of Scandinavian architecture not just in America but in the entire Western Hemisphere; among its striking features are round granite boulders fixed in mortar, something commonly found in stone churches and castles built in the 11th century in southern Sweden.

Resort at Squaw Creek The kids will love the Resort at Squaw Creek. This luxury ski resort in Lake Tahoe offers a host of family activities, from snowshoeing and sledding to ice skating in the resort’s outdoor exhibition rink, where you’ll find the Sierra Nevada mountain range just beyond. Ask about Mountain Buddies, a supervised outdoors program for kids 4 to 12.

Hyatt Regency Lake Tahoe Bed down for the night at Hyatt Regency Lake Tahoe Resort. With a spa, casino and 500 feet of private lakefront beach, this AAA Four Diamond-property is on the pricier side, but if it’s alpine lodge luxury you seek, you’ll find it here. The 421 guestrooms, including 24 lakeside cottages, come decorated with natural pine, distressed wood and leather furnishings.

Franciscan Lakeside Lodge For something a bit more on the budget-friendly side, try the Franciscan Lakeside Lodge. Located on Lake Tahoe’s north shore, the property is home to lakefront and lakeside cottages, in a relaxed setting. Stroll along the nearby beach and take in the Tahoe sunset, or kick back in an Adirondack chair on your very own deck or porch.

Homewood Mountain Ski Resort Enjoy ski runs with epic views of Lake Tahoe at Homewood Mountain Ski Resort. This ski area, on the west shore of Lake Tahoe, comprises 1,260 acres of skiable terrain and 8 lifts. Among

Homewood’s 64 runs, experienced skiers will want to try “Rainbow Ridge” -- at 2 miles long, it’s the resort’s longest run.

Emerald Bay Located on the southwest corner of Lake Tahoe, Emerald Bay State Park features the Scandinavian-style Vikingsholm mansion; California’s first underwater shipwreck park (scuba-dive to see this final resting place of many boats, launches and barges, used in the lake before the turn of the century); and Fannette Island, the only island in all of Lake Tahoe. Get here by boat; spots 6 and 21 are the best places to dock.

Gar Woods Grill and Pier Dig into the daily seafood special at Gar Woods Grill and Pier. The waterfront restaurant, nestled in Carnelian Bay in North Lake Tahoe, features a menu of hand-cut steaks, fresh Pacific seafood and the famous “Wet Woody” (ask the waiter). The restaurant’s large deck and balconies, meanwhile, offer great views of Lake Tahoe and the Sierras.

M.S. Dixie Sunset Cruise On the Nevada side of the river, hop aboard the 520-passenger, M.S. Dixie II -- the largest cruising vessel in South Lake Tahoe that’s been voted the “Best Cruise in Nevada” by localNevada Magazine. In North Lake Tahoe, hop aboard Tahoe Gal for a leisurely ride to Emerald Bay.