Issuu

Garden TO

Table F O O D + B E V E R AG E

THE TASTY TRADITION BEHIND RENO'S MIDDLE EASTERN CUISINE WH ERE WIN E GROWS M IDDLE E A STERN KITCH EN TR AV E L

DIN IN G OUT (O F TOWN) O C TO B E R 2 02 6

THE PREMIER PRACTICE IN NORTHERN NEVADA FOR AESTHETIC ENHANCEMENT Dedicated to exceptional patient care, personalized treatment, and outstanding results. Winner in the categories of “Best Cosmetic Surgery,” “Best Breast Augmentation,” and “Best Liposuction” for the Best of Sierra Nevada Awards, published by the Las Vegas Review-Journal Named “Best Plastic Surgeon,” “Best Medical Spa,” and “Best Surgery Center” for the Best of Reno Awards, published by the Reno Gazette-Journal, and recognized as a Best of Reno Community Choice Awards winner for five consecutive years Named “Best Plastic Surgeon” by Reno News & Review; recipient of the Compassionate Doctor Award and Patients’ Choice Award from Vitals Named “Plastic Surgeon of the Year” by MyFaceMyBody and recognized as one of the Top 10 National Providers by Hydrafacial and a “Top Beauty Doctor” in NewBeauty® magazine

QUAD A-Accredited On-Site Surgical Facility

M Spa: Non-Surgical Aesthetics

Reno Tahoe Plastic Surgery is an award-winning, QUAD A-accredited practice setting the standard for aesthetic surgery in Nevada. Led by acclaimed plastic surgeons and Medical Directors Dr. Tiffany McCormack and Dr. Kaylee Scott, we deliver exceptional results through advanced expertise and a recognized commitment to excellence.

M Spa sets the standard for non-surgical aesthetics in Nevada. Led by top-rated board-certified plastic surgeon Dr. Tiffany McCormack, we offer advanced minimally invasive treatments including injectables, laser skin resurfacing, body contouring, skin rejuvenation, physiciansupervised weight loss, and cutting-edge aesthetic technology designed to deliver exceptional results.

Welcoming Our Newest Plastic Surgeon — Kaylee Scott, MD Dr. Kaylee Scott joins Reno Tahoe Plastic Surgery as a highly trained aesthetic and reconstructive surgeon dedicated to delivering exceptional results for Nevada patients. Her elite background includes an integrated plastic surgery residency, experience at the renowned Huntsman Cancer Hospital, and membership in the prestigious Alpha Omega Alpha Honor Medical Society. With advanced surgical expertise and a patientfirst approach, Dr. Scott delivers refined, confidence-building results.

Reno Tahoe Plastic Surgery & MSpa | 5530 Kietzke Ln | Reno, NV 89511 | (775) 284-2020 plasticsurgeryrenotahoe.com

775.504.5044

G L E N H AV E N N V . C O M

ONE OF A KIND. ONE OF 24. The vision for this expansive residence was inspired by the unique character of the Nevada highlands, inviting the spirit of the native landscape to inform the design. Spaces are thoughtfully orchestrated, allowing the home to live inside/out, with a harmonious connection to nature and grand vistas beyond.

Reno’s newest and most exciting luxury community. An exclusive enclave of just 24 expansive homesites with privacy and views, all just moments away from city life. Please be in touch to schedule your private tour to explore our homesites, completed homes, or Buy & Build packages.

I NFO @G LENHAVEN N V.COM | GLEN HAV EN N V.COM | 7 75 . 5 0 4 . 5 0 4 4

ROT EM “ R O” A Z U LAY, C C IM | N V S.0 1 9 3 0 1 2 LESLIE DAV IDS ON | N V S.0 1 9 4 873

LIFESTYLE LETTER

Food for Thought

October 2026 PUBLISHER

Mike McCarthy | mike.mccarthy@citylifestyle.com

Food has an incredible way of anchoring us to a specific time and place. It tells the story of where we are, who we're with, and how deeply we're rooted in the place we call home. In this issue, we're taking a close look at what it means to eat and drink locally, starting right in our own backyards. We take you inside a local farm-to-table garden that proves you don't need hundreds of acres to grow exceptional, fresh ingredients. It's a powerful reminder that the best meals often start with just a little dirt, sunshine, and patience. We're also shining a light on the rich, vibrant flavors of Middle Eastern cuisine right here in Reno. It's a culinary tradition built on community, warm hospitality, and recipes passed down through generations. In a city as fast-growing as ours, these are the flavors that push our palates, expand our horizons, and make our local food scene so remarkably dynamic. And finally, we couldn't celebrate local flavor without writing about Nevada's wine scene, which is quietly coming into its own, proving that our high desert soil has a few surprises up its sleeve. The passionate winemakers featured in these pages are crafting bottles that deserve a spot on any local table. Whether you're picking fresh herbs from your own garden, exploring new cultures through spice, or uncorking a bottle produced right here in the Battle Born state, I hope this issue inspires you to pull up a chair, try something new, and savor the incredible talent feeding our community. Here's to great meals, local flavor, and the people who make it all happen. Eat well, drink local, and enjoy every bite. I don't know about you, but I'm hungry! M I K E M C C A R T H Y, P U B L I S H E R @CITYLIFESTYLERENO

M AN AG I N G E D I TO R

Nora Tarte | nora.tarte@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Kasey Christensen | kasey.christensen@citylifestyle.com CONTRIBUTING WRITERS

Liza Belka, Erin Hanna-Butros Meyering, Brianna Soloski, Nora Heston Tarte C O N T R I B U T I N G P H OTO G R AP H E R S

Eric Marks, Melody Ricketts

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Amanda Schilling QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 City Lifestyle™ Reno is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Reno area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

Visit our Instagram CITYLIFESTYLE.COM/RENO

L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in City Lifestyle™ Reno is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

14 Featured

14 18

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Reno’s Middle Eastern Cuisine

From shawarma to baklava, savor comforting flavors, traditions, and stories

Middle Eastern Kitchen

Lifestyle Letter

Chef ’s Selection FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Local Limelight LIFE + CULTURE

Local’s Choice TRAVEL

Happy Hour FOOD + BEVERAGE

Events

From our kitchen to yours, recipes that celebrate the people and flavors we love

Dining Out (Of Town)

Realize your foodie dreams in San Francisco

On the Cover Dr. Chelsea Dean shows off her home garden, and all of the bounty it provides. Photography: Melody Ricketts, Melody Jane Photo

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

6 ERs.

You’re never far from quality emergency care.

24/7 Care.

Always open, always ready.

1 Priority.

Getting you back to good health.

We’re ready around the clock! Scan or visit NNHS.COM/ER to find a location near you.

In an emergency, call 911 or go to the nearest emergency room. Physicians are independent practitioners who are not employees or agents of Northern Nevada Health System. The System shall not be liable for actions or treatments provided by physicians. For language assistance, disability accommodations and the nondiscrimination notice, visit our website. 265047305-5156686 2/26

G A R DE N TO TA BL E

Dr. Chelsea Dean f inds serenit y in her home garden ARTICLE BY LIZA BELKA PHOTOGRAPHY BY MELODY RICKETTS

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

For local dentist Dr. Chelsea Dean, growing food at home began with a childhood memory. As a little girl, Dean often stayed with her Aunt Gayle, whose backyard held the kind of garden childhood memories are

“Only grow what you will eat. If your plant is successful, you will get a lot, so you better like it!” made of. Each evening, her aunt would hand her a bowl and send her to gather ingredients for dinner. “I would walk through the cutest picket fence to a beautifully overgrown garden,” Dean recalls. “I always thought to myself, ‘I want this one day! I want to grow what I eat.’” Her grandmother was an avid gardener, too, and Dean spent hours as a child admiring the flowers in her backyard. About six years ago, she began creating a garden of her own. Fast forward to today, and the garden Dean imagined as a little girl has come to life. This year alone, Dean is growing 25 varieties of tomatoes, eggplant, jalapeños, green beans, cucumbers, herbs, raspberries, blackberries, apples, cherries, nectarines, peaches, cantaloupes, strawberries, zucchini, and squash.

Her favorites? Black Krim and Sun Sugar tomatoes, cucumbers, and golden raspberries, which she describes as simply “to die for.” Just steps from the family’s back door, the garden is also where Dean goes to unwind. After a day at her dental practice, Dean often grabs a sparkling water or pours a glass of wine and heads outside. “This [gardening] is such a moment of decompression for me,” she says. “The kids always know where to find me.” And they often join her. Whether watering plants, picking tomatoes, or hunting for squash bugs, her kids are by her side. What they harvest eventually makes its way to the family table in salads, pasta sauces, salsas, jams, cobblers, applesauce, and more. Of course, growing that bounty in Northern Nevada takes a bit of strategy. Dean recommends CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

“I always thought to myself, ‘I want this one day! I want to grow what I eat.’”

using organic garden straw as mulch to retain moisture and keep soil temperatures down. She also uses movable umbrellas to shade her plants during the hottest part of summer. For those inspired to grow something of their own, Dean suggests choosing a crop suited for Northern Nevada weather and, perhaps more importantly, something you’ll actually want to eat on repeat. “Try tomatoes first because they really grow easy here,” she says. Her profession gives Dean another reason to appreciate all those fruits and vegetables. She calls the mouth “the gateway to your overall

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

health,” noting that healthy eating, paired with proper brushing, can support healthier gum tissue and reduce inflammation. But for Dean, gardening is as much about joy as health. She makes time for it, often heading outside early on days off to work in the yard before the day heats up. And just as her aunt and grandmother once introduced her to the pleasure of growing things, Dean now gets to share that experience with her own children. “They can help plant, help weed, help harvest, and learn about pruning,” she says. “It really can be a learning experience from start to finish.”

DESIGNED FOR THE WAY YOU LIVE. CRAFTED FOR A LIFETIME. BATHROOM•KITCHEN•INTERIOR

schedule your complementary consultation today. 740 Del Monte Ln. Suite 8 Reno, NV 89511

775.993.2400 DREAMMAKER-REMODEL.COM/RENO

Treat Your Home Like a Hotel This is a handy tip to reframe how you see your home. All too often the spaces we occupy regularly become a blur, and we lose sight of the details, clutter, or functions of our homes. The next time you walk into any room of your house, act as if you’re walking into a hotel room and ask yourself what’s missing? Cozy bathrobes, a handy empty drawer, easy access to supplies, a relaxing space to recharge, ample lighting. Our homes are our sanctuaries; you deserve to have yours be a space that feels welcoming luxurious, and functional. A new home can be a great clean slate to create the space of your dreams. Contact us to further the conversation, 775-850-5910. SHAUNA GANES | BREANNA BURSELL REALTORS® | PROPERTY MANAGERS NV S.78638 | NV S.194578 sganes@chaseinternational.com

bbursell@chaseinternational.com ganesrealestategroup.com 775 850 5910

THE TASTY TRADITION BEHIND RENO’S Middle Eastern Cuisine Aladdin’s Market & Kitchen

FROM SHAWARMA TO BAKLAVA, SAVOR COMFORTING FLAVORS, TRADITIONS, AND STORIES ARTICLE BY ERIN HANNA-BUTROS MEYERING | PHOTOGRAPHY BY ERIC MARKS

M UST SE E | FO O D + BEVERAGE

Aladdin’s Market & Kitchen

Mediterranean Bae

Fall has a way of making us crave food that feels like a hug: warm spices, hearty flavors, pillowy bread, perhaps something savory tucked into a pita. Whether Middle Eastern food is already part of your comfort-food rotation or you are feeling brave enough to order something unfamiliar, Reno has plenty of delicious places to start exploring. And it is worth remembering that “Middle Eastern” is an umbrella, not a single cuisine; recipes shift across countries, families, and generations, which is part of the charm.

START WITH SHAWARMA

For Radi Rejoub, owner of Aladdin’s Market & Kitchen, sharing Middle Eastern flavors is personal. Rejoub grew up in Jordan before moving to Reno in 1987. He and his wife, Naaz, opened Aladdin’s to fill a gap they saw in the community: a place where specialty ingredients and familiar family recipes could live side by side. “We saw a need in our community for something that didn’t exist yet,” Rejoub says. That spirit is evident at his shop, Aladdin’s - a market and full-service kitchen offering Middle Eastern and Mediterranean groceries alongside made-to-order food. For an easy introduction: Rejoub recommends the chicken shawarma sandwich, layered with lettuce, tomatoes, pickles, homemade garlic, and tahini sauce, or the Aladdin’s sampler, which brings together rice, chicken kabob, beef kofta, hummus, and pita. His personal favorite? The falafel sandwich, which he calls “super nostalgic.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

The story behind the food matters, too. After Aladdin's opened in 2014, the business steadily grew through community support, while Rejoub and his wife refined family recipes until each seasoning and ingredient tasted the way they remembered.

SAVE ROOM FOR BAKLAVA

At Mediterranean Bae, the connection to home is just as strong, though the journey is different. Bugrahan and his brother Can grew up in Turkey and came to Reno four years ago. Neither came from the restaurant industry—Can is a computer engineer, while Bugrahan is a lawyer. But, as Bugrahan puts it, “in Turkey food is not just food. It is how family comes together, how we celebrate, how we show love.” Their first restaurant, Mediterranean Bae, opened at Reno Public Market in July 2023. Their next chapter arrives this fall with Bora Mediterranean, planned for 960 S. Virginia Street in Midtown. Bora will expand on the brothers’ Aegean and Mediterranean roots with a full bar and bread baked in-house daily. For a first visit to Mediterranean Bae, Bugrahan suggests beef and lamb gyro, chicken shish, and baklava. The gyro requires patience; the shish gets its character from marinade and fire. And for dessert? Baklava. “It

represents so much of our culture,” he says. “The tradition of sharing something special with people you care about.” At the table, hummus, grilled meats, falafel, salads, breads, and sweets are meant to mingle. Bugrahan describes a Turkish tradition in which neighbors exchange plates of food, and the plate always returns filled with something else.

For a more polished, modern experience, Claio Rotisserie brings its own Mediterraneanadjacent sensibility to the table, including a silky-smooth hummus worth ordering alongside its rotisserie-focused menu. For something casual, Suri’s Mediterranean is a longtime Reno favorite for a classic gyro, shawarma, falafel, and hearty platters. And SilkRoad International Market is worth a stop when you want to browse specialty groceries while sampling Afghan, Persian, and Turkish flavors, including kebabs and qabuli palaw. The beauty of Reno’s Middle Eastern food scene is that there is no single doorway in. Start with a familiar ingredient. Try the yogurt (laban) sauce. Indulge in the falafel. Let someone at the next table convince you to try the (lahmacun) lahma bi'ajeen. Then order something for the table.

“I wanted to share the flavors and traditions I grew up with," — Radi Rejoub

M UST SE E | FO O D + BEVERAGE

YOUR NEXT BITE

CHRISTINE KAPLAN COACHING ADHD & ANXIETY LIFE COACHING HIGH SCHOOL

COLLEGE

ADULT

FIND CALM AND PEACE WITH ADHD Gain strategies and mindset for a happier life

Schedule a free call and let’s chat! christine@christinekaplancoaching.com www.christinekaplancoaching.com

Keystone Integrated Services. More than numbers — a complete team on your side: Keystone CPAs, Keystone Business Brokerage & Keystone Wealth Advisors.

Elevated.

"Elevated style and creating memories encompasses who we are and what we do. Our vintage FJ Land Cruiser mobile bar is a signature piece of any event. There is just no other experience like it!" -Cj Johnson Owner Bubbles & Brews Reno Tahoe

CPAS | BUSINESS BROKERS | WEALTH ADVISORS

Free No Obligation Consultation 888-591-4905 keystone.cpa

Mobile Bar Services - Private & Public Events Beer- Wine- Prosecco - Cocktails - Mocktails

Advisory services are offered through Keystone Wealth Advisors, an Investment Advisor in the State of Nevada.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

MIDDLE Eastern KITCHEN

From our kitchen to yours, these recipes celebrate the people and flavors that bring us together The best recipes often begin with someone standing beside you in the kitchen, teaching you how much garlic is enough, when the onions are perfectly golden, or what the finished dish should look like. For my husband, Michael Hanna-Butros Meyering, those lessons came from his mother and grandmother in Egypt. These recipes are more than instructions; they are edible reminders of home. And then there is the hummus. Our friend Tony Tayour’s homemade version, inspired by his Lebanese background, has become a party favorite and a staple at our gatherings. Together, these recipes offer a taste of what makes Middle Eastern food so special: simple ingredients, bold flavors, and, most importantly, sharing.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

ARTICLE BY ERIN HANNA-BUTROS MEYERING PHOTOGRAPHY BY ERIC MARKS

EGYPTIAN KOSHARI

Koshari is one of Egypt’s most recognizable street foods. Rice, lentils, pasta, and chickpeas are layered with tomato sauce, garlic, vinegar, and crispy fried onions. It is inexpensive, filling, and gloriously carb-heavy—a combination that somehow works beautifully. Michael’s favorite koshari spot was Tomm wa Basle, Arabic for “garlic and onion.” His strongest memory, however, is of his Tata (grandmother) Amal.He remembers watching her place a colander over a large bowl, pour in blended tomatoes, and press the mixture through with a large wooden spoon. The smooth tomato sauce passed through while the heavier pulp, skins, and seeds remained behind. It is a small kitchen memory, but those are often the ones that stay with us. The next five recipes make up the various parts of Egyptian Koshari.

CHICKPEAS

PASTA

INGREDIENTS: • 1 cup dried chickpeas or two 15-ounce cans • 2 teaspoons ground cumin • Juice of 1/2 lime

INGREDIENTS: • 8 ounces elbow pasta • 8 ounces dried spaghetti • Salt, for pasta water

DIRECTIONS: If using dried chickpeas, soak for three hours. Drain and boil for 45 to 60 minutes, until partially cooked. Drain, add fresh water and cumin, and boil another 30 minutes, or until tender. Drain and add lime juice. For canned chickpeas, rinse and drain. Warm with cumin and add lime juice.

DIRECTIONS: Bring a large pot of salted water to a boil. Break spaghetti into short pieces. Add spaghetti and elbow pasta and cook until desired firmness. Drain.

Full Middle Eastern spread.

CRISPY FRIED ONIONS INGREDIENTS: • 1 1/2 pounds onions, about 2 large onions • 6 tablespoons flour • Sunflower or other neutral frying oil • Salt, to taste DIRECTIONS: Slice onions into thin circles. Toss with flour and let rest for 30 minutes. Fry in batches until golden and crisp. Transfer to paper towels and season with salt. Reserve 5 tablespoons frying oil. Easily swap for bagged, crispy onions.

LENTIL RICE INGREDIENTS: • 1 cup dried brown lentils, soaked and drained • 2 cups short-grain rice • 1 1/4 pounds onions, about 1 1/2 large onions • 4 tablespoons reserved onion oil • 4 cups water • Salt and black pepper, to taste DIRECTIONS: Blend onions in a food processor. Heat reserved oil in a deep pot. Add onions and cook over low heat for about 10 minutes. Add lentils and water. Bring to a boil, cover, and simmer for 10 minutes, or until lentils begin to soften. Reduce heat to medium-low and add rice, salt, and pepper. Cover and cook for 12 to 15 minutes, until rice is tender. Remove from heat and let rest, covered, for 5 minutes. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

TRADITIONAL VINEGARTOMATO SAUCE INGREDIENTS: • 2 1/4 pounds tomatoes • 2 tablespoons ghee • 1 teaspoon chili flakes or cayenne pepper, optional • 9 garlic cloves, minced • 3 tablespoons tomato paste • 3 tablespoons white vinegar • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1/2 teaspoon sugar • 1 teaspoon salt • 1 teaspoon black pepper DIRECTIONS: Blend tomatoes. Set a colander over a large bowl and pour in tomatoes. Press and stir tomatoes against colander with wooden spoon until the smooth liquid passes through and the heavier pulp, skins, and seeds remain behind. Melt ghee in a saucepan. Add chili flakes and cook for about 30 seconds. Add garlic and cook until fragrant. Add tomato paste and vinegar and cook for another 30 seconds. Add strained tomatoes, cumin, coriander, sugar, salt, and pepper. Simmer for about 10 minutes. ASSEMBLE Layer lentil rice, pasta, tomato-vinegar sauce and chickpeas. Finish with crispy onions. Serve fresh red sauce on the side.

Ingredients for Koshari.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

KOFTA Kofta is familiar throughout Egypt and the broader Middle Eastern region, traditionally made with seasoned ground beef or lamb and shaped into long cylinders before grilling. This version can be made with ground beef or plant-based meat and served with flatbread, hummus, tomatoes, and salatet zabadi (recipe below). INGREDIENTS: • 16 ounces ground beef or plant-based meat • 1/2 red onion, grated • 4 garlic cloves, grated • 1 tablespoon fresh dill, chopped • 1 tablespoon fresh mint, chopped • 1 teaspoon ground cumin • 1 teaspoon oregano • 1/2 teaspoon cinnamon • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 6 wooden skewers, soaked in water DIRECTIONS: Preheat oven to 400 F. Combine meat, onion, garlic, herbs, and seasonings. Divide into six equal portions. Form each around a soaked skewer, shaping into even cylinders. Place on parchment-lined or lightly greased baking sheet. Bake for 10 to 12 minutes, until firm. For additional browning, finish on a grill or grill pan for 1 to 2 minutes per side.

SALATET ZABADI In Egypt, this cucumber, yogurt, garlic, and herb mixture is called salatet zabadi, or yogurt salad. It is essentially the same family of ingredients as tzatziki, but with its own Egyptian identity. INGREDIENTS: • 1 cup Greek-style yogurt • 1 cup grated cucumber • 1 tablespoon fresh dill • 1 tablespoon fresh mint • 2 garlic cloves, grated • 1 tablespoon lemon juice • 1/2 teaspoon lemon zest • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 teaspoon za’atar, optional DIRECTIONS: Squeeze excess water from cucumber. Combine all ingredients in a medium bowl. Refrigerate until ready to serve. Assembling Koshari, layer by layer.

Homemade hummus.

HUMMUS Our friend Tony Tayour’s hummus is a way of connecting to his heritage, with his father coming from Lebanon. And now, it’s a party favorite; it is the kind of dish that disappears while everyone is still asking who made it. The secret is simple: good chickpeas, tahini, fresh lemon, garlic, and enough reserved cooking water to create a smooth consistency. INGREDIENTS: • 1 15-ounce can chickpeas or 1 cup dried chickpeas, soaked overnight and rinsed • 1 garlic clove • 1 lemon • 1 tablespoon extra-virgin olive oil, plus more for serving • 1 tablespoon tahini, stirred • Salt, to taste • Fresh herbs, red pepper, sumac, or toasted pine nuts, for garnish DIRECTIONS: If using dried chickpeas, soak overnight, rinse and cook until tender. If using canned chickpeas, rinse and drain. Boil chickpeas with additional water for 5 to 10 minutes. Strain, reserving the cooking water. Using a mortar and pestle, crush garlic with a layer of salt until it forms a paste. Squeeze in 1/2 lemon. Place chickpeas in a blender or food processor and add olive oil. Blend until smooth. Add garlic-lemon paste and blend again. Add tahini and blend until smooth. Add reserved cooking water, 1 tablespoon at a time, until desired consistency is reached. Taste and add additional salt or lemon juice, if desired. Transfer to a serving dish and create a well in the center. Drizzle with olive oil and garnish with herbs, red pepper, sumac, or toasted pine nuts. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

There's a reason we have over 300 five star reviews. AT WESTSIDE DENTAL STUDIO, WE BELIEVE THAT THE TINIEST DETAILS TRULY MAKE THE BIGGEST IMPACT WHEN IT COMES TO CREATING AND MAINTAINING STELLAR SMILES. THAT’S WHY IT’S OUR MISSION TO PLACE EACH PATIENT AT THE CENTER OF THEIR ORAL HEALTH BY LOOKING AFTER EVERY DETAIL. THROUGH TAILORED CARE, CONTINUED EDUCATION, AND INDUSTRYLEADING TECHNOLOGY, WE STRIVE TO BUILD LIFELONG, MEANINGFUL RELATIONSHIPS WITH OUR PATIENT FAMILY.

westsidedentalstudionv.com | (775) 686-6029 | 620 HUMBOLDT ST.

OCTOBER 2025 PIONEERCENTER.COM

EXPERIENCE THE MAGIC OF THE FILM WITH A LIVE ORCHESTRA

OCTOBER 30 & 31ST 2026 GRAND THEATRE AT GSR CONDUCTED BY BENJAMIN P HELPS

PART OF THE HARRY POTTER™ FILM CONCERT SERIES All characters and elements © & ™ Warner Bros. Entertainment Inc. Publishing Rights © JKR.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

R E NO’S R E S T L E S S PA S T INSIDE THE LEGENDS, LANDMARKS, AND LIVES SHAPING THE CITY’S HISTORY Reno’s history is woven tightly into the city’s identity. A quick Google search will reveal a community shaped by restless pioneers, geothermal energy beneath our feet, and decades of tales told of the mansions along the Truckee River.

ARTICLE BY BRIANNA SOLOSKI

LOCA L LIM E LIGH T | L I FE + CU LT U RE

Whether you believe in ghosts or simply love a good story, Reno’s supernatural lore offers a unique entry into understanding the Biggest Little City’s past. The historic mansions, hotels, and buildings dotting downtown and midtown Reno illuminate the cultural memory where frontier grit, Wild West legends, and modern curiosity collide, inviting visitors and locals alike to explore Reno with fresh eyes and to let their imaginations run wild. Ted Moore, the host of the show Paranormal NV, which airs on KTVN 2, says, “I think the city is slowly embracing its [supposed] haunted past. Paranormal tourism is booming and we have a lot of out-of-state groups coming in for tours.”

“WHETHER YOU BELIE VE IN GHOSTS O R S I M P LY L O V E A G O O D S T O R Y, R E N O ’ S S U P E R N AT U R A L LORE OFFERS A UNIQUE ENTRY INTO U N D E R S TA N D I N G THE BIGGEST LIT TLE C I T Y ’ S P A S T.”

MYRON LAKE: RENO’S CONTROVERSIAL FOUNDER

Myron Lake arrived in California from Illinois in 1852 to try his hand at gold mining. In 1857, he settled at Honey Lake, near Susanville trading a horse and $50 for two acres of land. By 1861, he’d purchased holdings on the Truckee River, operating a bridge and toll road. He married and had one child, all while continuing to build his investments in the Truckee Meadows, including a lake house with stables and a barn. Myron had a reputation of being unkind and a shrewd businessman. His actions toward Reno’s early citizens hurt and angered people, causing many to turn against Lake. In the 1870s, his greed led to issues with the Washoe County Commission, who challenged his Truckee River franchise. After more than ten years of unhappiness, the Lakes divorced in 1879. He ended up with Lake Mansion, which was built in 1877, and purchased by Lake in 1879 for $5,000. Originally built at the corner of California Avenue and Virginia Street, Lake’s ex-wife and son inherited the house upon Myron’s death in 1884. In 1971, Lake Mansion was moved near the Convention Center and in 2004 it landed in its final resting place at the corner of Court Street and Arlington Avenue.

ROY FRISCH: RENO’S MOST ENDURING UNSOLVED MYSTERY

Perhaps even more alluring is the mystery of Roy Frisch. Raised in Reno, Frisch served in World War I before becoming a Reno city councilman and Washoe County Assessor. When he

vanished without a trace in March 1934, he was head cashier at Riverside Bank. Many allege his disappearance is connected to his planned testimony against William Graham and James McKay, who were known as the overlords of Reno’s underworld. The night Frisch disappeared, after leaving home to see a movie, notorious bank robber Baby Face Nelson was in town. Frisch never came home, although it’s believed his mother heard the front door open and heavy footsteps going upstairs about the time he should have arrived. There was the soft flicker of the porch light at the old Frisch house, said to glow as if guiding him in. The grounds were never searched before the house burned down, leaving Frisch’s fate— and possible resting place—forever unresolved.

BEYOND LAKE AND FRISCH: GHOSTS OF FOUNDERS & FRONTIER FIGURES

It wasn’t just Myron and Frisch who left his mark on the Biggest Little City. Moore doesn’t hesitate when asked which figures still turn up. “It’s the Peckhams.” Their family history touches everything from the former Silver Peak location on Wonder Street, to ranch land, to a single-family home within city limits. These stories aren’t just ghost tales—they’re windows into Reno’s political and social evolution. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

Historic neighborhoods reflect that evolution, too. The mansions of the Old Southwest carry echoes of political power, while the Powning District and Commercial Row pulse with the energy of Reno’s working-class past. The Brewery District, established in 1903, remains one of the city’s oldest industrial corridors. According to Moore, the Washoe County Courthouse also belongs on this list. “The old jail used to be located behind the courthouse,” he says. He recalls the story of Elizabeth Potts, who was a wife, mother, and homemaker in Elko in the 1800s. Elizabeth and her husband, Josiah, have been connected to the disappearance of Miles Faucett in 1888. He was a miner and rancher who stayed with the Potts family when he passed through Carlin. One day, he was seen hitching his horses to his wagon before going back inside the house—after which he was never seen again. At the time, Carlin was very transient so nobody paid his absence much mind. Josiah told anyone who asked that Faucett had sold the Potts all his worldly possessions, and Josiah possessed the bill of sale. Not long after, the Potts family relocated to Wyoming, while George and Amelia Brewer rented the Potts’ home. Amelia was spooked by odd

LOCA L LIM E LIGH T | L I FE + CU LT U RE

occurrences in the house and an investigation led to the discovery of a pocketknife engraved with Faucett’s name in the basement.

THE EERIE WATERWAYS OF NORTHERN NEVADA

Courtney Meredith, chief creative officer at Design on Edge, told the story of the Stone Mother out at Pyramid Lake. In Northern Paiute tradition, Stone Mother is the grieving mother of the Paiute people. After journeying north to find the father of all Indian people, she married him and raised many children. When their eldest son caused so much conflict that the father separated the siblings—sending some west and leaving the peaceful children with their mother—her heart broke. She sat facing the Pitt River country, crying day after day

for the children she lost. Her tears formed Pyramid Lake, and she eventually turned to stone. Today, she remains on the lake’s eastern shore with her basket beside her, a sacred reminder of origin, love, and enduring sorrow. Another myth about Pyramid Lake that persist is that of the water babies. As Meredith tells it, “According to traditional legend, a great chief experienced the birth of a child who faced significant physical challenges and [didn’t survive]... It is said that when the moon rises and the desert falls silent, travelers may hear the distant sounds of cries across the water. Those who follow these sounds are said to disappear mysteriously, becoming part of the lake's enduring mystery.”

PERSONAL ENCOUNTERS & LOCAL ANECDOTES

Moore spoke of having vivid dreams about a deceased undercover detective from Verdi in the early 1980s. He says, “a Detective Hoyt was kidnapped during an undercover sting. The kidnappers took him out to a barn in Verdi [and he was never seen again]. I’ve dreamt about being the detective and knowing [what happened to him].” Other destinations Moore and Meredith cite for fanatics include Louis’ Basque Corner, Morrill Hall on the UNR campus, Lincoln Hall (a former Civil War Barracks), The Brewer’s Cabinet, Ross Manor, and the former Granite Street Eatery. Each have their own accounts of what goes on inside these walls, but for interested parties it’s perhaps better to experience it yourself.

TOURISM, STORYTELLING & PRESERVATION

Nevadans are increasingly beginning to recognize this history as both a tourism asset and a cultural resource. Reno’s stories are rich with Wild West grit, mob intrigue,

Hollywood glamour, and frontier resilience. Marilyn Monroe, Frank Sinatra, Mädchen Amick, and Sammy Davis Jr. all left their marks on the city’s narrative. Balancing folklore with historical accuracy is part of the work. “Paranormal brings an interest to the history,” Moore says. “It opens the door for younger generations to learn.” In a transient city like Reno, official records tell only part of the story. Personal experiences—those whispered tales passed down through families—fill in the gaps. For those who are interested in exploring some of Reno’s sordid history themselves, the Riverwalk Haunts map will guide visitors to ten of the city’s most notable spots. If you’re interested in a guided tour, US Ghost Adventures offers nightly ventures in Reno. However, Reno’s eerie history isn’t just about its rumored ghosts. It’s about connection—to the land, to the people who came before, and to the stories that shaped the city. These tales invite visitors to explore Reno with curiosity and openness. Meredith hopes these stories inspire people to dive deeper into Reno’s rich and vibrant history. “Our city is filled with tales from the Wild West, groundbreaking inventions, the Comstock era, and countless mysteries and legends. It’s these stories that drew people here and continue to draw visitors today.” “We need to do a better job of preserving our history,” Moore says. Meredith notes, “it would be great to draw attention to these historical locations.” Brewer's Cabinet even made their own beer, Apparition Double IPA, named after one of four ghosts who supposedly haunt the location. And depending who serves you, you may get regaled with stories of what staff alleges they experience on site. All you have to do is ask.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

ON EXHIBIT THROUGH

JANUARY 17, 2027

490 S. CENTER STREET DOWNTOWN RENO

MAJOR SUPPORT FROM

CALL

775.786.1000

LEARN MORE AT

thediscovery.org

Reno

NOT YOUR TYPICAL BODY SCULPTING EXPERIENCE.

BOOK NOW

6405 S VIRGINIA ST, SUITE 1, RENO, NEVADA, 89511 PLEASE NOTE THIS STUDIO IS INDEPENDENTLY OWNED. INQUIRE PRIOR TO BOOKING IF YOU SUFFER FROM ANY MEDICAL CONDITIONS. OUR SERVICE IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE. WE ALWAYS RECOMMEND CONSULTING YOUR DOCTOR PRIOR TO GETTING ANY BODY SERVICES DONE. BY BOOKING YOUR APPOINTMENT, YOU ACKNOWLEDGE YOU ARE RESPONSIBLE FOR YOUR OWN HEALTH DECISIONS AND THAT THE TOX TECHNIQUE IS NOT A MEDICAL TREATMENT NOR MASSAGE TECHNIQUE.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

Arquet, Photo By Joseph Weaver

R ealize your foodie dr eams in San Franc i s co

DINING OUT (OF TOWN) ARTICLE BY NORA HESTON TARTE

Filled with Michelin-starred restaurants, ethnic cuisine, and ballpark favorites, San Francisco is overflowing with restaurants worth our time. And while the city has plenty to offer across interests, you could reasonably enjoy an entire weekend (or more) focused solely on food.

ITALIAN DINING

If you favor Italian, you won’t be disappointed in San Francisco’s offerings. While North Beach is obviously revered for its Italian cuisine, it’s not the only neighborhood boasting Italy’s best.

LOCA L’S CH OICE | TRAV E L

Inside the Presidio, Piccino feels worlds away from the hustle and bustle of the city, existing instead in the forested national park closest to the Golden Gate Bridge. At Piccino, you can dine on pastas far from your typical fettuccini alfredo and spaghetti bolognese like al dente radiatori and chiccolie made with fragrant pork fennel sausage and braised kale. For an appetizer, don’t skip the corn arancini. For dessert, the options may change but if a stone fruit crostata is offered, don’t overlook it. The ripe plum flavors are served in a delicate puff pastry, creating just the right blend of sweet and tart. In the Financial District, Palio is popular both for late night dinners and work lunches. The restaurant has a long history in San Francisco, with many of the workers (including the woman making the tiramisu) offering decades of service to the modern Italian trattoria. The Rotolo con Ragu is lasagna-esque. Made in a pizza oven, it’s not a typical presentation, offering something unique but still rooted in Italian cooking. It’s perfected using a spinach pasta and served with crusty, melty cheese blanketing the top and making every bite a symphony of flavors and textures. Or take advantage of your proximity to the ocean with the Tagliolini con Grancio, a spaghettini topped with luscious Dungeness crab. Any meal here should start with burrata—fresh mozzarella cheese finished with marinated cherry tomatoes, basil, and olive oil and served with house-made focaccia bread—and end with the kitchen’s famous tiramisu. However,the sorbet is also to die for. And if you want all of that Italian goodness without the gluten, Clementina offers surprisingly gluten-free food in a quaint storefront that looks like it could be grandma’s kitchen. The atmosphere itself is decidedly charming, but it’s the food that will blow you away. Sandwiches made on thick, housemade focaccia are so decadent, I find it hard to believe there’s no gluten in the recipe. And the same can be said for the fluffy pizza crust. The namesake Clementina Pizza is topped with broccolini and strattecilia (stringy cheese).

Piccino, Photo By Matthew Stewart, juicypear.co

“If you want all of that Italian goodness without the gluten, Clementina offers surprisingly gluten-free food in a quaint storefront that looks like it could be grandma’s kitchen.” Arquet, Photo By Joseph Weaver

MEDITERRANEAN FAVORITE

In the lush Presidio sits Dalida, an Eastern Mediterranean restaurant that is equal parts plush and authentic. The atmosphere is elevated without being stuffy and the food is an impressive collection of regional favorites with a modern touch. You can start any meal with a collection of oysters made with CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

a local Presidio blossom mignonette before diving into the tender Duroc Pork Cheek Souvlaki (served skewered alongside crispy potatoes and dressed in a mustard crème fraiche) and Stone fruit Kebab (a surprising combination of peaches and lamb served on a skewer over charred yogurt with a pine nut relish). Finishing a meal without baklava would be a crime here. The Layered Baklava is a Napoleon-style dessert made with a pistachio Cremieux and raspberry sauce, for a combination that is both nutty and fruity. If you have room for more than one, consider the Chocolate Hazelnut Tart or Marash Style Ice Creams.

MICHELIN-STARRED AND ADJACENT GEMS

Many SF restaurants landed on North America’s 50 best restaurants list published in The New York Times: Saison, Benu, Atelier Crenn, and Sons & Daughters— all excellent menus with impressive accolades. Arquet, a new outpost in the Ferry Building, offers more than panoramic views of the Bay Bridge. Chef Alex Hong already holds a Michelin Star for Sorrel and Arquet is his newest venture. Regardless of what you order, Hong’s team has perfected an effortless air that betrays just how much preparation goes into each menu item. Ready your palate with Fire Roasted Olives boasting flavors of burnt citrus and thyme and Scallion Fry Bread made with buffalo ricotta, honeycomb, and grilled figs. Then, dig into luscious bone marrow served with house rolls and a carrot top chimichurri or dine on BBQ red snapper finished with vermouth and elderflower sauce. The Australian Wagyu is so tender it practically melts in your mouth, topped with grilled citrus and bone marrow bordelaise. Every dish is a masterpiece on the plate. While the dinner menu is obviously curated from start to finish to show off the team’s best skills with interesting flavors like huckleberry and miso, it’s imperative that you leave room for dessert. It’s even better if you create your own sampler.

LOCA L’S CH OICE | TRAV E L

The Ube Basque Cheesecake is made from salted cream and topped with blackberries for a less saccharine finale while the Wood-Fired Stone Fruit is served on a parachute croissant crust with vanilla custard. The soft serve comes with sobacha, olive oil jam, and sea salt for another savory creation and the sorbets are served in a quartet of flavors—prickly pear, mango, raspberry, and guava.

AT THE BALLGAME

If you’re lucky enough to catch a late season game, you’ll have to forgo your usual hot dog and cracker jacks to enjoy the bounty only found at Oracle Park. The seaside ballpark serves up some seriously delicious ocean favorites including a crab sandwich from the Crazy Crab’z stand served with Dungeness crab on grilled San Francisco sourdough bread. Or dig into a Stadium Baked Potato, an overstuffed BBQ meat and cheese creation with all of the fixings, served at the Carvery Cart and Baked Potato Bar.

SPORTS-THEMED BARS AND CELEBRITY-OWNED RESTAURANTS

For a truly decadent meal, look no further than Bourbon Steak, a Michael Mina creation. San Francisco’s Union Square gem is famous for it’s Eighth Rule speakeasy on site, co-owned by Steph Curry of the Golden State Warriors. The restaurant inside of The Westin Saint Francis serves West Coast Oysters, Ora King Salmon, fresh sashimi, and large steaks and chops. Of course, caviar menus are hard to pass up with a large collection of delicious offerings including traditional caviar service. Mina often draws attention with his elevated versions of comfort foods including caviar-topped “twinkies” made with cornbread and cream fraiche and Steak Tartare “Pizza” boasting sundried tomatoes, capers, Calabrian chili, lemon oil, and parmesan.

Draymond Green is tied to SF eatery Meski, a fusion of Ethiopian and Dominican cuisine alongside chef Nelson German and restauranteur Guma Fassil. The chic Tenderloin hotspot gives fine dining an urban edge, pumping tunes throughout the two-story establishment as you dine on steaks rubbed with Ethiopian spiced coffee and bone marrow served with a collared green chimichurri and topped with caviar and crème fraiche. For a more casual dining experience, stop into one of 2026’s new restaurants. In the up-and-coming SoMa neighborhood, SoMa Social plays with its food to create an unexpected dining experience with a traditional sports bar atmosphere. Start with black garlic cauliflower before ordering chef’s version of a Crunchwrap Supreme, a bacon-wrapped burrito, and raspberry-dusted Basque cheesecake.

DRINKS TAKE CENTER STAGE

In Union Square you enjoy nostalgic live jazz and tall glasses of inky red wine in a wood-paneled room inside The Clift Hotel—The Redwood Room. Shareable snacks are large enough to replace dinner if you please, including Chipotle Caramel Popcorn that is equal parts sweet and spicy and a signature grilled cheese accented with apricot mostarda. Just down the street, Starlite sits on San Francisco’s Martini Trail, a collection of 25 spaces (and growing) that honor the martini, which originated in the city. Sip yours extra dirty from the 21st floor of the Beacon Grand hotel while bopping along to vinyls spun by

Dalida, Photo By Isabel Baer

visiting DJs. Downstairs, you can cheers with ultrasexy negronis and old fashioneds overlooking the hotel’s opulent lobby at The Post Room.

ON THE WATER

Pier 39 is one of the most touristy spots inside San Francisco and as such the food is often chains that fit the vibe—think Bubba Gump Shrimp Co. and Hard Rock Café. But views of the water are best at Fog Harbor Fish House (another official Martini Trail stop), an old school steak and seafood joint boasting views of the Golden Gate Bridge, Alcatraz, and barking sea lions in the bay. Slurp oysters, slice into tender cuts of filet mignon, and get your fill of fresh lobster and clam chowder soup all without leaving Fisherman’s Wharf.

BRUNCH BEFORE YOU BOUNCE

A final meal in the heart of the city is one way to bid San Francisco farewell. Toast with mimosas before departing at the InterContinental’s Bistro 888, a lobby restaurant boasting a killer brioche French toast smothered in berry compote, fluffy eggs Benedict served on a sourdough English muffin, and a savory croque madame oozing gruyere cheese and Bechamel sauce. For breakfast, lunch, and dinner there’s plenty to savor in the city. So, book a short flight and eat your way through San Francisco with our expertise as your guide.

SoMa Social, Photo By Lori Eanes

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

> edwardjones.com | Member SIPC

Financial goals aren’t achieved overnight. At Edward Jones, we want to know what you want out of life on a personal level. Then, we want to help you achieve it by creating a financial strategy that’s unique to your specific needs. Contact us today to start creating a financial strategy tailored to your specific needs.

Jim Morman, AAMS® Financial Advisor

689 Sierra Rose Drive, Suite A1 Reno, NV 89511 775-353-1039 EFA-23677-A-E-AD AECSPAD 29698671

IF YOU A RE RE A DING TH IS ... S O IS YOU R BE ST C L IE N T.

2 OUT OF 3 of our readers regularly purchase from our ads.

ADVERTISE WITH CITy LIfESTyLE™ REno L E A R N M O R E A T C I T Y L I F E S T Y L E . C O M / R E N O

Jason Candler & Associates Hosted by e Mead – Sierra Sotheby’s i k c a J d an

Coffee fee ay FREE

Scan to see the next FCF location!

d i r F

3rd Friday of Each Month at Different Local Coffee Shops 8:00 - 10:00 AM

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

ARTICLE BY LIZA BELKA

WHERE WINE GROWS

Palamino Vines

H AP PY H OU R | FO O D + BE VE RAGE

N E V A D A' S N E X T A G R I C U LT U R A L C H A P T E R C O M E S F R O M T H E V I N E S

Palamino Vines

Nevada Sunset Winery

When most people picture wine country, Nevada probably isn't the first place that comes to mind. Our state is known for sagebrush, high desert, and endless stretches of open land, not necessarily rolling vineyards. Yet across Northern Nevada, researchers, growers, and winemakers are proving that wine grapes don't just survive here. They have potential to thrive. "Wine grapes are an incredibly sustainable crop," says Kate MacDonald, owner and winemaker of Nevada Sunset Winery, Reno’s only full production winery. Unlike many traditional agricultural crops, she notes, grapevines require relatively little water and actually benefit from Nevada's dry climate. "The rare rainfall throughout the growing season makes an arid desert climate ideal because we don't have to deal with mildew." That same climate has inspired decades of research at the University of Nevada, Reno. According to Jill Moe, program manager for the University of Nevada, Reno's Desert Farming Initiative, the university planted its first experimental vineyard in the late 1990s to determine

which grape varieties could withstand Northern Nevada's high desert climate. After more than 25 years of research, the work continues through the Desert Farming Initiative and its partnership with the Nevada Grape Growers & Winemakers, which is studying how grapes perform across different microclimates throughout the state. "There is no one-size-fits-all varietal here in Northern Nevada," MacDonald says. While UNR's current research focuses on riesling, growers across the state continue experimenting with a variety of grapes as they learn how elevation, soil, and local weather patterns influence each vineyard. The greatest challenge isn't growing the vines. "It's often achieving the chemistry and flavor profile needed for quality wines," says MacDonald. Nevada's growing season is short, with the constant possibility of late spring freezes or early autumn cold snaps. Grapes may appear ripe weeks before they've developed the balance of sugar and acidity needed for exceptional wine, making harvest timing one of the most important decisions growers face. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

Silver State Vineyard and Winery

“I LIKE TO POUR A TASTE AND THEN WAIT FOR THE GUEST’S EXPRESSION” Moe says spring freezes remain one of the industry's biggest environmental hurdles. At the same time, UNR's research has shown that careful irrigation management can significantly improve grape production in Nevada's high desert conditions. In fact, the very conditions many people assume would make grape growing impossible are often advantages. According to MacDonald, Nevada's low humidity helps reduce mildew pressure, while frequent winds improve air circulation around the vines. Grapevines are also remarkably drought-tolerant, requiring only a fraction of the water used by many traditional crops. Earlier university research found premium wine grapes could be grown using substantially less irrigation than crops such as alfalfa, making them an increasingly attractive option in the state's arid climate.

H AP PY H OU R | FO O D + BE VE RAGE

And the results are already changing minds. MacDonald jokingly refers to her Nevada-grown wines as "eyebrow wines." "I like to pour a taste and then wait for the guest's expression," she says. "People come in with pretty low expectations, and then you see their eyebrows go up." Those reactions have become increasingly common inside Nevada Sunset Winery, Reno's only full-production winery, where MacDonald crafts wines from both California fruit and grapes grown across Northern Nevada, including Reno and Silver Springs. Behind the scenes, research continues to help shape the industry's future. According to Moe, the Desert Farming Initiative's current project, supported by the Nevada Department of Agriculture, will continue through 2027 and is expected to provide growers with new guidance on vineyard site selection, production, and management across Nevada. For MacDonald, that future is filled with possibility. "I have only scratched the surface," she says. "Now I have undertaken an entirely new region, a new state, new relationships to be built, and new wine challenges to conquer." As Northern Nevada's wine community continues to grow, so does the opportunity to experience something uniquely local. Whether it's visiting a vineyard, stopping into a tasting room, or simply choosing a bottle made with Nevada-grown grapes, every glass tells the story of the people helping shape the state's next agricultural chapter.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

Your future’s counting on the right financial advice now. James Sande Financial Advisor Sande Financial Group A financial advisory practice of Ameriprise Financial Services, LLC

775.683.3555

4747 Caughlin Pkwy, Reno, NV 89519 james.sande@ampf.com | ameripriseadvisors.com/james.sande

CA Insurance #0K41757 Ameriprise Financial cannot guarantee future financial results. Securities offered by Ameriprise Financial Services, LLC. Member FINRA and SIPC. © 2025 Ameriprise Financial, Inc. All rights reserved.

9728 S. VIRGINIA ST. SUITE E RENO, NV. 775 507 4153

TAHOE’S ADVENTURE OUTFITTER

CARGO BOXES BIKE RACKS ROOF TOP TENTS SKI RACKS OVERLANDING CAMPERS TRUCK ACCESSORIES INSTALLATIONS

Premier Property & Model Unit Staging Christopher Demers MD, FAANS



EXCEPTIONAL NEUROSURGICAL CARE Complex & Minimally Invasive Spine Procedures

Robotic Spine Surgery

Brain Tumor Treatments

Discectomy

Motion Preservation Surgery

46     UNIT 908, LAKE TAHOE, STATELINE, NV

Laminectomy Trauma Surgery

775-789-4949 SNG.Health

L I ST E D BY J E A N M E R K E L BAC H N V B . 0 0 1 2 9 3 4 . L LC C A D R E # 0 1 1 2 9 3 0 1

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / R E N O

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 3 RD

Downtown Truckee Wine, Walk & Shop Historic Downtown Truckee | 12:00 PM Sip your way through downtown Truckee while shopping the local storefronts. There will be 25+ venues serving sips of wine and bitesized food samples from local restaurants while ticket holders shop till they drop. Proceeds benefit the Tahoe Food Hub. O C TOBE R 1 6T H

"Student For A Night" Boosted Diplomas’ 2026 Annual Fundraiser Nevada Museum of Art | 6:00 PM Guests will enjoy food, drinks, engaging activities, raffle prizes, and inspiring student stories overlooking downtown Reno. Proceeds directly support free one-on-one tutoring and educational advocacy for foster and at-risk youth across northern Nevada. O C TOBE R 2 0 T H - 2 5T H

Water for Elephants Pioneer Center for the Performing Arts The Broadway spectacular “Water for Elephants,” based on the novel by Sara Gruen, is hitting the stage in Reno for the very first time. Get immersed in a world that feels both a million miles and a million years away, experiencing the characters of a Depression-era traveling circus.

EVE N TS