Nov. 13, 2014

Letters............................ 3 Opinion/Streetalk............ 5 Sheila.Leslie.................... 6 Brendan.Trainor.............. 7 News.............................. 8 Green............................ 11 Feature......................... 13 Arts&Culture................ 16 Art.of.the.State............. 19

Foodfinds..................... 20 Film.............................. 22 Musicbeat.....................25 Nightclubs/Casinos........27 This.Week..................... 31 Advice.Goddess........... 32 Free.Will.Astrology....... 34 15.Minutes.....................35 Bruce.Van.Dyke............35

A perfect storm See Left Foot Forward, page 6.

there’s something about harry See News, page 8.

the unusuAl Businesses on Dickerson roAD seem off the BeAten pAth, even though they’re neAr the center of town

CLaSSiCaL maNoeuvreS iN the dark See arts&Culture, page 16.

Bite this See Nibbles, inside.

RENo’s NEws & ENtERtaiNmENt wEEkly

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RN&R

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NOVEMBER 13, 2014

Send letters to renoletters@newsreview.com

The pain will pass

The choice is yours

Welcome to this week’s Reno News & Review.

One of the great joys of being the editor of this newspaper is that I get to communicate with all types of people. Usually, they initiate communication because I’ve written something that they disagree with, and it’s usually the straw that breaks the camel’s back.

This whole newspaper is a pox on the community because I expressed a not particularly radical opinion, and their team lost the election ... or whatever.

The opinion that I expressed that piqued at least one reader’s interest was that people who don’t vote have every right to complain about the results of the election. We have all kinds of rights in the country, and none of them are required.

If something is mandatory, it’s not a right. I don’t lose my right to carry a gun just because I choose not to exercise my right to a speedy trial.

I’m glad this election is over.

I look forward to what’s going to come. I truly believe it’s become a race to the bottom for Democrats and Republicans in this country, and things are going to get worse before they get better. Do I believe this country is going to collapse? No. Have we been through this before? Yes. There are so many great things that have happened in this country in this century.

We’ve recognized the individual right to have relationships with whom we choose almost across the country. We carry access to all the known information on the planet in our pockets. Some deaf people are able to hear. We’re healing people in ways that could barely be imagined in 1998.

You know who thinks politics matter? People who are hurt by politics. But it takes people being hurt by politics in order for them to get involved in politics.

And that means this country is going to lurch to the right and the left like a drunken senator, as business and individuals pull the country this way and the other. But you know what I see in the future? A progressive period that will make the one in the early part of the 20th century look like the ’50s.

Earlier this year a political science study found that ordinary Americans have virtually no influence over what the federal government does in the U.S. This is validated with the fact that 100 million registered voters sat out the 2012 presidential elections, discouraged and disheartened.

Who decides what kind of country America should be? Washington, D.C., thinks they get to decide, which means they’ve forgotten who they work for and as such deserve nothing less than a pink slip. While politicians and their ilk are lining their pockets with power and money, two-thirds of our country sits at the edge of extinction vs. exceptionalism.

Article V provides the path back to exceptionalism through cultivating a grassroots army of Americans fed up with The People vs. Capitol Hill mentality. Article V, Section 2 compels that Americans through the states have a way to rein in the federal government when it oversteps its bounds.

Me vs. DC? I decide the America that I want. I choose Article V and the re-founding of Constitutional self-governance for all Americans.

Tamara Colbert Dallas, Texas

—D. Brian Burghart

2012, the figure was just one. Even after adjusting for the smaller size of Britain’s population, British citizens are around 1,000 times less likely to be shot by a police officer than Americans. Between 2010 and 2014, the police force of one small American city, Albuquerque in New Mexico, shot and killed 23 civilians; seven times more than the number of Brits killed by all of England and Wales’s 43 forces during the same period. The explanation for this gap is simple. In Britain, guns are rare.

Only specialist firearms officers carry them; and criminals rarely have access to them.”

Yes there are bad cops like there are bad people in any other profession, but I think the ever greater availability of guns in the U.S., and willingness to use them likely is the main reason for increasing police violence. Years ago, I was stopped on I-80 late at night in Oakland for speeding. It had been a long frustrating day at work, and I was pissed off. The officer asked me to step out of the car. I noticed there were several police vehicles around my car, and four officers with guns pulled. Pissed off and still thinking about work I kind of absentmindedly thought, “What the hell is wrong with these guys?” The officer asked for my registration. I reached in, pulled it from the glove box and without turning around whipped it out behind my back for him to take. All four officers recoiled and pointed their guns at me.

It was then I finally thought, “This is Oakland, you idiot. These guys get shot at. Cool it!” If you think you may well get shot and killed, you act as quickly and defensively as they did.

Tom Wicker Reno

Hair triggers Re “Eyes wide open” (Feature story, Oct. 16): I read your last article on police violence and thank you for publishing it, but I think there was something missing (perhaps discussed in an earlier article in the series). I think it is presented well in this article in The Economist: www.economist.com/blogs/ democracyinamerica/2014/08/ armed-police.

This excerpt from the article might be surprising to your readers: “Last year, in total, British police officers actually fired their weapons three times. The number of people fatally shot was zero. In

Our Mission To publish great newspapers that are successful and enduring. To create a quality work environment that encourages people to grow professionally while respecting personal welfare. To have a positive impact on our communities and make them better places to live.

The more things change I suspect that Reno News & Review readers are some of the people who have benefited the most from the Obama administration’s policies but are least likely to take the time to vote. Don’t let this happen.

Unemployment, the annual federal deficit, the number of uninsured

Editor/Publisher D. Brian Burghart News Editor Dennis Myers Arts Editor Brad Bynum Calendar Editor Kelley Lang Staff writer Sage Leehey Contributors Amy Alkon, Woody Barlettani, Bob Grimm, Ashley Hennefer, Sheila Leslie, Eric Marks, Dave Preston, Jessica Santina, Todd South, Brendan Trainor, Bruce Van Dyke, Allison Young

Creative Director Priscilla Garcia Art Director Hayley Doshay Junior Art Director Brian Breneman Production Coordinator Skyler Smith Design Melissa Bernard, Brad Coates, Kyle Shine Advertising Consultants Joseph “Joey” Davis, Gina Odegard, Bev Savage, Jessica Wilson Senior Classified Advertising Consultant Olla Ubay Office Manager/Ad Coordinator Karen Brooke Executive Assistant/Operations Coordinator Nanette Harker

brianb@ ne wsreview . com

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Americans, the number of U.S. combat deaths in the Middle East, the price of gasoline, and the number of domestic deaths from foreign terrorists have all fallen dramatically since President Obama was elected. So much more—like raising the minimum wage, increasing the number of construction jobs, and lowering student loan interest rates—could have happened if Republicans had not conspired to, and succeeded in, blocking legislation that would have helped millions of ordinary Americans. Despite the unrelenting noise from the right wing, corporate noise machine, the state of the nation has improved dramatically since Bush and the Republicans left the nation’s economy in a state of free fall in 2008.

Ronald Schoenherr Reno

America isn’t the evil imperialtype nation that Mr. Highton tries to project it as. It’s a nation that understands the importance of promoting free societies which historically have a higher regard for human rights and rarely, if ever, go to war against one another. That’s the way to a better world for future generations, but we’ll never get there if were to afraid to jump through the ring of fire that is instability.

David Flynt Reno

If we only had a brain Re “Election Endorsements (Again)” (Editorial, Oct. 30): I agreed with most of your endorsements. With a historically low approval-rated, do-nothing Congress, fresh blood could revitalize the living fossils in the halls of Congress. The senators not facing reelection will see if they don’t start doing their jobs they could find themselves being chased by a mob of angry voters or, as they call it, leading the pack. If giving the voters a choice of being chased through a graveyard at midnight on Halloween by a pack of zombies or approving how well Congress did this year, I think the zombie option would win.

Remove the incumbents and let the political parties know there are no safe zones, and if they want to win elections they have to actually work to earn it. At least Zombies know what they want—brains—which is lacking in Congress.

Dewey Quong Reno

Peace through war Re “Age of Empire” (Feature story, Oct. 9): This article could turn a headache into a migraine. It reads like a droll list of one-sided generalizations of America’s history in intervening in world affairs that was aiming more toward reaffirming the author’s already established views than trying to educate or enlighten anyone else.

A common theme in the noninterventionist ideology, is that when America intervenes in other parts of the world, it creates instability, and often this is true.

What the non-interventionist ideologue seems conveniently oblivious of, though, is that many of these places attained stability through ruthless tyranny. When you kill, torture, mutilate, or imprison people who might speak out against the human atrocities projected on them, well that does create stability for those in power; it’s a stability that sits firmly on a foundation of fear. You cannot move from that state of being to a better one without first upsetting the status quo, which of course will create instability.

Distribution Director Greg Erwin Distribution Manager Anthony Clarke Distribution Drivers Sandra Chhina, Steve Finlayson, Debbi Frenzi, Vicky Jewell, Joe Medeiros, Ron Neill, Christian Shearer, Marty Troye, Warren Tucker, Gary White, Joseph White, Margaret Underwood General Manager/Publisher John D. Murphy President/CEO Jeff vonKaenel Chief Operations Officer Deborah Redmond Human Resource Manager Tanja Poley Business Manager Grant Rosenquist

NIGHTCLUBS/CASINOS

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THIS WEEK

Clarification Re “Emancipation gesture” (Upfront, Nov. 6): The Nevada Museum of Art’s exhibit “The 36th Star/ Nevada’s Journey from Territory to State” closed on Nov. 2.

Business Nicole Jackson

Sweetdeals Coordinator Alicia Brimhall Nuts & Bolts Ninja Christina Wukmir

Lead Technology Synthesist Jonathan Schultz Senior Support Tech Joe Kakacek Developer John Bisignano System Support Specialist Kalinn Jenkins 405 Marsh Ave., Third Floor Reno, NV 89509 Phone (775) 324-4440 Fax (775) 324-4572 Classified Fax (916) 498-7940 Mail Classifieds to classifieds@newsreview.com

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MISCELLANY

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Web site www.newsreview.com Printed by Paradise Post The RN&R is printed using recycled newsprint whenever available.

Editorial Policies Opinions expressed in the RN&R are those of the authors and not of Chico Community Publishing, Inc. Contact the editor for permission to reprint articles, cartoons or other portions of the paper. The RN&R is not responsible for unsolicited manuscripts. All letters received become the property of the publisher. We reserve the right to print letters in condensed form.

Cover and feature story design: Brian Breneman Cover photo: Eric Marks

NOVEMBER 13, 2014

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NOVEMBER 13, 2014

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by Marina Palmieri

ThiS ModErn World

by tom tomorrow

What is your favorite neighborhood?

Asked on Dickerson Road Grace Greenspan Server

Old southwest Reno. It is newer and by the river. It’s very clean and family oriented, too.

Isabel Preciado Cook

South Meadows. It’s a relatively new place. It has beautiful street designs, and I love the technology.

Karen Bates Business owner

Positive vibration invented it—and things will continue to not get accomplished because each side benefits in the next election by nothing getting accomplished.

We looked around our own state for a clue as to what it all might mean. What did we see? Ira Hansen has been elected Assembly Speaker. Again, all the talking heads predict dire consequences, but the very fact of Hansen’s iron-clad convictions make forward momentum less probable, even within the Republican Party. The only thing many of those people who won last Tuesday have in common is the color of their ties.

There are about 2.8 million people in Nevada. Only 552,380 voted. Forget registered voters, this is supposed to be a democracy: One person, one vote. Around 11 percent of the people in Nevada made the decision to vote the way the corporations told them to vote, and that tiny fraction won by doing so. And make no mistake, it was money that was doing all the talking, using the speech that the U.S. Supreme Court has for decades handed over to corporations, going as far as to bequeath peoplehood, with its unalienable rights, to businesses.

The thing that makes progressive types so distraught about this election is the thing that should encourage them: Corporations benefit by stability, by having things not change politically. Expect the results of this election to be very similar to the results of the last two dozen elections: Increased influence of money on politics, decreased action by way of governance, decreased interest on the part of citizens. Ω

There’s got to be a way to put Election 2014 to bed—the voting part of it—and to move resolutely forward into an era of Republican governance for the Silver State.

Many progressives found this year’s rout a worst-case scenario, but that old chestnut, “We get the kind of democracy we deserve” has never been more true. But apparently, everyone’s going to continue to act surprised and hope somebody’s going tell the citizens of Nevada what it all means.

We’ve become a country whose leaders no longer care about the common good, but only about political one-upmanship. After the ass-kicking, many looked to Capitol Hill for some kind of signal as to what the future might hold on a national level. At the very least, they looked for what synonym Barack Obama could possibly come up with for “shellacking,” but it took less than 48 hours for the “Sure, we’ll work to overcome Congress’ inertia” to disappear and for each side to start threatening the other and making symbolic statements that can’t possibly influence reality. Obama’s proclamation in favor of net neutrality is a great example of this. But corporations buy these elections to make sure these sorts of questions, like equality for all on the internet, don’t get decided by the citizens of this country. The politicians will dance on the strings their corporate managers pull.

It’s all such a disappointing, repetitive and familiar theme, with each party’s Pyrrhic victories seemingly final and catastrophic, but we’ve seen time and time again that they mean nothing. This game of mail-in filibusters will continue—hell, Harry Reid practically

OPINION

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ARTS&CULTURE

Mogul. The view is amazing, with mountains all around you. It’s far enough away from the city to make you feel like you are in the country without actually being in the countryside.

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ART OF THE STATE

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NIGHTCLUBS/CASINOS

Brian Logan Electrical installer

Northwest. I moved from the California coast, and it was my favorite area. It had contouring hills and evergreen trees. It was the best fit for what I was looking for, coming from California.

Rob Bates Business owner

Dickerson Road. It is close to the river and has an artist presence. It’s changing from the backwater street of body shops and meth labs into something that people respect as [an] artist and trendy place.

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Nevada went red. That sucks.

If only the Democrats had recruited a top-tier candidate for governor.

If only Question 2 had been on the ballot in 2012 instead of 2014.

If only working people had shown up at the polls and voted their interests.

As I walked into Hunter Lake Elementary School to vote last week, by I was as apathetic about my choices as Sheila Leslie I’ve ever been. I left five races blank and voted for “none of these candidates” where I could, not willing to cross over to any Republican candidate this year. I wasn’t surprised when I woke up the next day to the tsunami of Republican wins, but I felt sick as I surveyed the damage.

We lost some of the best progressives in elected office.

Steven Horsford, well on his way to becoming one of the best members of Congress Nevada has ever had, lost to a Cliven Bundy supporter who will set Nevada’s image back a century or two in the nation’s capital. Horsford lost because Democrats in North Las Vegas didn’t vote, and Republicans in rural Nevada did.

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The state Assembly flipped to the Republicans for the first time since 1986, and we lost some of our best people and future leaders. Skip Daly, Jason Frierson, Andy Eisen, Steve Yeager, James Healey were defeated.

The state Senate went Republican, too, as did every single constitutional office. All red.

One of the biggest disappointments of the election was the defeat of Question 2, the constitutional amendment to remove the special tax protections of the mining industry. The measure had bi-partisan support but failed when urban voters didn’t show up to vote while rural voters made a point of it.

Elections have consequences, and Nevada will suffer or benefit from these results. We’ll know soon enough.

As Democrats in the Legislature move into painfully smaller offices and grapple with losing all their committee chairmanships, maybe they’ll decide to become an opposition party instead of a Sandoval cheering section. Hopefully, they’ll listen more

to their progressive base and stop blindly following their professional consultants down the losing path of complacency and lobbyist cash.

As Republicans giddily start exercising their power, they’ll try to push through all the proposals they insist have been stymied by the Democrats for years—eliminating prevailing wage, construction defects reforms, voter ID. They’ll work to promote vouchers and charter schools and do all they can to weaken collective bargaining and the state pension system.

There will be scant excuse for failure since they now control both houses of the Legislature and have the governor in their corner. Sandoval made an election season promise to reform Nevada’s antiquated tax system and better fund education, but it’s hard to see how that will happen unless he plans to further tax citizens while letting corporations continue to have a free ride.

Republicans will discover it’s hard work to effectively govern, especially if the Democrats drop their “pat each

other on the back/we all get along so well,” demeanor and engage in real political debate again.

There’s plenty of potential for the Republicans to disintegrate into a public intra-party feud as the Tea Party faction becomes vocal and demanding.

Leadership understands they won by successfully hiding their more radical versions of themselves and will want a more practical approach to governing for the long term.

The surprising small spark of Democratic success last week came in the Reno City Council elections where Democrats now hold a majority of four seats and a solid voting bloc when aligned with non-partisan Hillary Schieve who won the mayor’s race.

Maybe growing the party’s elected officials from the ground up and establishing a progressive track record at the local level is the best approach to 2016.

It might be the only one. Ω

Welcome to the new Nevada: http://bit. ly/1AcwDLX

Nevada went red. That rocks.

A red tide has washed over Nevada larger than any since before FDR. Nevada went from purple to red overnight as the GOP now controls the executive branch, the state Senate and most remarkably the state Assembly. The Democrats lost a congressional seat as well, as Crescent Hardy defeated by Brendan Trainor Democrat Steven Horsford. He could join Sen. Heller and Rep. Amodei as willing to “Stand With Rand” in reassessing our role as policeman of the world. Unfortunately, with the possible exception of Dave Brat of Virginia, all the other Republican congressional insurgents appear to be neocon hawks.

The overwhelming defeat of the “deeply flawed” margin tax would normally result in a well organized push by a Democratic Assembly to raise taxes. With the Republicans in control, that may well happen anyway, with moderate Gov. Sandoval expected to propose an overhaul of the Nevada tax system.

We can only wait for his State of the State address, but he will likely meet opposition from the more conservative members of his own party if he pushes too hard. Will school choice options increase, and will the legislature rethink Common Core and mandatory high school mental health screening?

With recreational marijuana now legal from Barrow to Salem, will medical marijuana states California and Nevada jump on the growing bandwagon? If so, will public consumption be allowed in our wide open casino atmosphere?

The election of Republicans in Clark County makes our new Sagebrush Rebellion even more likely to result in Nevada joining Utah in a demand for full statehood.

Rep.-elect Hardy had kind words for Cliven Bundy who was being harassed by retiring Clark County Sheriff Gillespie. Hopefully, Sheriffelect Lombardo will read the tea leaves and leave Bundy alone.

The crushing defeat of Lucy Flores for lieutenant governor is mirrored by the defeats of Sen. Mark Udall of Colorado and Texas gubernatorial candidate Wendy Davis, who all tried to portray Republicans as anti-women and, like Sandra Fluke, demanded that everyone pay for “access” to birth control. Unlike 2012 when Republicans talked about “legitimate rape,” this year’s candidates were silent or evasive on abortion. The two “personhood” initiatives in Colorado and North Dakota went down to defeat, which should signal Republicans that the voters don’t want them to squander their new political capital on abortion, flag burning, drug wars or gay bashing as they have in the past.

Americans want economic liberty restored first and are increasingly impatient with the social platforms of both the left and the right. A special shout-out to Jill Dickman who won her Assembly 31 race and, I believe, will present a fresh new image for conservative women in Nevada.

The Republican victory showed that millennials, women, Hispanics and blacks will vote Republican in greater numbers if they have good reason to. Republicans must not take this election as a mandate but rather humbly accept that it was a vote against the Democrats rather than for them. Now they must prove they can govern with Democrats and get a few good things accomplished.

Immigration reform, corporate tax reform, reforms of Obamacare are important for Nevada. Nevada’s disastrous exchange website will have to be addressed as we will be on the federal exchange for at least this year. Our embrace of Medicaid expansion could overwhelm budgetary reforms in a few years.

Don’t forget our Public Employee Retirement System is on the brink of disaster as well. Republicans will have to show they have solutions for these problems, or they could easily lose all the gains accomplished in this election as early as 2016. Ω

Family Ties was Ronald Reagan’s favorite sitcom: http://slate. me/1x7LVD4

All-wheel drive available on MINI Cooper S Countryman ALL4. © 2012 MINI USA, a division of BMW of North America, LLC. The MINI name, model names and logo are registered trademarks.

OPINION

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NIGHTCLUBS/CASINOS

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THIS WEEK

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Photo/Dennis Myers

On Aug. 28, U.S. Sen. Harry Reid was briefed by press aide Kristin Orthman at his Reno office.

Hotbed of concern Election turnout in Nevada dropped sharply compared with the last midterm election. In 2010, 723,515 Nevadans voted. This year, that figure fell by a whopping 171,135 to 552,380.

This year’s primary turnout also fell dramatically, from 320,648 in 2010 to 222,240 this year, a drop-off of 98,408.

Gov. Brian Sandoval’s effort to avoid being seen as a Latino candidate seems to be working well, according to a survey by Latino Decisions. Even running virtually unopposed, Latinos voted against him 52 to 47 percent. Democrat Bob Goodman, a virtual unknown with little money who barely campaigned, outpaced the governor in that demographic.

Latino Decisions is a survey firm that polled elections in Arizona, California, Colorado, Florida, Georgia, Illinois, Kansas, Nevada, Texas and North Carolina.

Scofflaw skates?

The Southern Poverty Law Center is asking why no arrests have been made six months after the Cliven Bundy faceoff.

“Government officials promised accountability for those who broke the law by taking up arms against federal agents,” the SPLC said in a prepared statement. “It seems unfathomable, in fact, that the U.S. Department of Justice would allow a mob of antigovernment zealots to get away with using the threat of violence to block the enforcement of the law. But, as the months have dragged on, there has been no response. Not an arrest. Not an indictment. Nothing.”

In April, the Bureau of Land Management began gathering Bundy’s cattle in payment of his unpaid bills. Bundy, an organic rancher, summoned followers to the scene with his blog (“Range war begins tomorrow at Bundy ranch at 9:30 a.m.”) and they arrived from around the nation, many of them armed. Some were photographed on an overpass aiming weapons at crowds that included people from both sides.

The BLM finally called it quits and withdrew to avoid bloodshed.

The Clark County Sheriff’s Office and the FBI have both been conducting investigations but nothing has been announced, so far. This raises concern because it was federal inertia that created the problem in the first place. The BLM allowed Bundy’s unpaid fees to pile up for two decades, a delay that has never been explained.

The SPLC monitors activities of hate groups around the United States. In a July report, it said that extremists emboldened by the Bundy incident had been involved in a number of dangerous incidents, including a gunman allegedly pointing a handgun at a Utah BLM worker while holding a sign reading, “You need to die,” a BLM ranger and a California Highway Patrol officer shot and wounded near Nevada City, and two police officers and a bystander killed in Las Vegas by Bundy supporters.

Since the standoff, Bundy has been speaking to right wing groups and left the Republican Party to join Nevada’s Independent American Party, formed in 1968 as a vehicle for George Wallace’s presidential candidacy.

Mining keeps cushy berth Businesspeople in the state were so intent on defeating Question 3, which would have provided for a business tax, that they overlooked Question 2, which would have relieved pressure for new business taxes.

Question 2 would have removed a cap on mining taxes in the Nevada Constitution, a privilege enjoyed by no other industry.

Most mining corporations operating in Nevada are not only outof-state but out-of-country companies.

The financial disclosure filed by Nevadans for Mining Fairness shows only one business contribution—$20,000 from Wynn Hotel Casino in Las Vegas—to help with the campaign to repeal the loophole, which failed by just 0.06 percent of the vote.

—Dennis Myers 8 | RN&R |

NOVEMBER 13, 2014

Was it Reid’s fault?

Critics and commentators unload on Nevada senator The diminished standing of U.S. Sen. Harry Reid of Nevada was on display on the state’s newsstands last week, with by photographs of President Obama Dennis Myers alongside Sen. Mitch McConnell instead of Reid dominating the postelection edition of USA Today. Even its occasional placement alongside a Reno Gazette-Journal home state assessment (“Reid still a force”) couldn’t take the edge off Reid’s reduced stature.

Many Harry Reid critics seemed to feel terrible for the badly beaten Democratic Party and offered advice to help it come back.

“Clearly, he’s going to have some power.”

John Boehner U.s. house speaker On a Fox network program, former George W. Bush press aide Dana Perino said, “My point on Harry Reid is well known. ... He’s an absolutely poisonous person in the United States Senate and politics and the entire country ... and Democrats would be much better off if he were to move on.

But I think he’s extremely powerful and has a big reelection coming up in Nevada, and that’s going to be a tough race for him, and they are not going to want to diminish him in any way. If they take away his leadership position, he probably will lose.”

“He’s raised millions of dollars for his colleagues, served as the public face of GOP disgust and tried, though failed, to protect some of his colleagues by blocking legislation from votes in the past year,” wrote Ed O’Keefe in the Washington Post. “But the loss of as many as nine seats has only intensified the anger and frustration that’s been brewing among a small band of Senate Democrats, who suggested Wednesday that they might withhold support for their leader.”

Other conservative commentators who emoted for the poor Democrats claimed Reid had blocked so many votes that his members were unable to show their Republican sides.

Coal lobbyist Scott Segal (Reid is a coal critic) at the D.C. law firm of Bracewell & Guiliani told the San Francisco Chronicle that Obama had a defacto veto in the Senate in the form of Reid, who could block politically risky legislation from advancing in the chamber, thus keeping it away from Obama’s desk.

“What this really did is deprive business-oriented Democrats of the ability even to be relevant, thus devaluing, for example, the chairmanships of Mary Landrieu and Mark Begich,” Segal said. “Political advertisements literally from coast to coast were able to characterize these moderate Democrats as having 100 percent agreement with President Obama.”

Washington Post conservative columnist Jennifer Rubin: “Not only

did [Reid’s] party lose the majority and sustain massive losses, but his strategy of preventing votes was the downfall of many Democrats. The reason Republicans could claim truthfully that their opponents had sided with the president 97 (or whatever) percent of the time was that Reid didn’t take many votes, and he shut down the amendment process. That left red state Democrats precious few times to demonstrate their independence ...”

But such figures seemed to be defending Democratic senators from floor strategies those senators themselves wanted. Senate Democratic whip Richard Durbin of Illinois told the Los Angeles Times, “Privately, I’ve had people call me—beg me—not to vote,” Durbin said. “He’s [Reid’s] done what he thought was in the best interest of the caucus.”

Besides, with Republicans stealing the Democrats’ one-time economic populism—by criticizing poverty, the drug war and its impact on minorities, unfair taxation, corporate unaccountability, wage stagnation—it appeared that the last thing the Democrats needed was more chances to show their conservative side. Nevada columnist and editor of NevadaLabor. com Andrew Barbano, a former professional campaign consultant, said the ongoing recession D.C. doesn’t recognize was an omnipresent factor.

“To the contrary, Reid blocked votes on a lot of Republican-laid land mines, where a recorded vote would have had no use other than as campaign commercial prop,” Barbano said. “Andrea Mitchell of NBC News got it right: The Democrats failed to seize the economic issue. For millions, Great Depression II has never ended.

So the guy with three jobs either had not time to vote or has given up on the political process as offering any surcease from sorrow. Businessoriented Democrat, definition: Somebody who wants to cut corporate taxes.”

What Andrea Mitchell said was, “I’m not echoing [Republican National chair] Reince Priebus, because he is obviously partisan, and that’s his job, but if you look at the Wall Street Journal, the Washington Post, the New York Times, the Financial Times, all the reporting on the jobs data from Friday reported that participation rate is at historic lows, decade lows.

Fifty-nine percent are ... in the labor force. That’s just not a sustainable recovery. We have two Americas. We really do.”

One of the odder attacks on Reid came in Los Angeles where Wilshire

Mormon Ward bishop Mark Peredes posted a blistering attack on a website devoted to exploring relations between Jews and Mormons: “Of all of yesterday’s election results, the one that made me dance a jig was the ousting of Harry Reid as Senate Majority Leader. ... [T]he Senate’s most powerful perch will no longer be occupied by a Mormon who does not take his religion seriously. ... My disgust with Reid’s political prostitution comes from my weekly counseling sessions with Mormons who are serious about their religion, ordinary people who struggle with pornography and other addictions, relationship issues, crises of faith, etc.

These are people who know what God wants them to do, and strive mightily to do it. They may fail at times, as we all do, but at least they are trying to adhere to their church’s teachings.

Sadly, Harry Reid apparently believes that the church’s teachings on the evils of gambling, abortion, and same-sex marriage don’t apply to opportunistic politicians.”

The reaction in Salt Lake City was swift and sharp. LDS church members took to social media to express their disagreement, and a church spokeperson, Dale Jones, chastised Peredes for using the church to market his views.

Although Peredes wrote that he was not speaking for the church, he also wrote that part of his job as bishop is

“His strategy of preventing votes was the downfall of many Democrats.”

Jennifer Rubin Washington Post to judge “whose teachings or practices are contrary to or oppose” church teachings.

In spite of all the attacks, there was also considerable recognition that the political highway, both in Nevada and D.C., is littered with the bodies of those who have underestimated Reid. House Speaker John Boehner said of Reid: “Clearly, he’s going to have some power.” If no longer minority leader, Reid will remain the Democratic floor leader, and some of his most effective years were 2005 to 2007, when he was minority leader, which he will again become in January.

Among questions now being asked is whether he will “be able to partner with incoming Majority Leader Mitch McConnell and House Speaker John A. Boehner as they take control of a new Republican-led Congress? Or will he resort to the very obstinacy he has derided in Republicans over the last six years in order to protect Democratic priorities?” That was political writer Lisa Mascaro at the Los Angeles Times. Ω

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On Guy Fawkes Day, a group of Fawkes-masked demonstrators at the corner of First and Virginia protested information gathering activities of the National Security Agency. The U.S. Court of Appeals in D.C. last week heard an appeal from federal District Judge Richard Leon’s ruling that the NSA’s indiscriminate collection of bulk metadata is likely unconstitutional, allowing legal action against the NSA to go forward. Leon’s decision read in part, “I cannot imagine a more ‘indiscriminate’ and ‘arbitrary invasion’ than this systematic and high tech collection and retention of personal data on virtually every single citizen for purposes of querying and analyzing it without prior judicial approval. Surely, such a program infringes on ‘that degree of privacy’ that the founders enshrined in the Fourth Amendment.”

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Celebrate the holidays with

The Department of Theatre & Dance

A Christmas Carol: The Musical

Based on the story by Charles Dickens Music by Alan Menken

Lyrics by Lynn Ahrens

Book by Mike Ockrent & Lynn Ahrens

Nov. 21-23 & Dec. 2-7, 2014 Redfield Proscenium Theatre University of Nevada, Reno www.mynevadatickets.com or Lawlor Events Center Box Office 10

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THANK YOU!

We have two words for you: Thank You. Thanks to your conservation efforts, we saved nearly 350 million gallons of water since August! All that water will be held in upstream reservoirs and will be available next year should we need to use it.

F R O M T H E WAT E R L O V E R S AT:

Students watch as Solar Rollers race by during the 2014 Solar Rollers Trophy Race at Glenwood Springs High School in Colorado.

Solar-based race High school teams needed for Solar Rollers program Noah Davis was trying to teach high school students about solar energy when he figured out an exciting way to grab their attention. Instead of a light bulb or a fan consuming the electricity, how about a remote control car? by Sage Leehey From that idea later came Solar Rollers, the flagship program of Colorado-based non-profit organization Energetics Education, which has s age l@ students design, build and race solar-powered remote control cars. news review.c om “Two years ago, we trialed, and we had like four high school teams,” Davis said. “We all prototyped different solar-powered remote control cars and when we had our final race ... the cars were just so much faster than anybody had ever hoped. They were absolutely flying. They were banging into each other and drifting around the corners.”

And with the help of local non-profit Envirolution and interest from local high schools, Solar Rollers will have a Reno competition in June.

Right now, there’s about five teams who have signed up, and Davis says that he needs about five more for this to become a reality. The leagues typically consist of about 10 to 12 teams.

The program costs $1,000 for each team, but the cost can be offset by scholarships or donations from various sources. For that $1,000, the team receives a materials kit—worth about $2,000—and access to an online course that teaches the team members everything they need to know about how to make a Solar Roller. Davis said the cost of this program is much cheaper than robotics programs that some schools are currently involved in.

“And in addition to that, it’s an energy-based competition,” Davis said.

“It’s not just the technology and the fabrication of parts and the engineering that goes into it; it’s actually an energy management program the whole race.”

Davis said that Energetics Education leaves the program open when For more information it comes to the logistics of the teams because high schools typically have or to sign up, visit little flexibility in their curriculums for programs like this. Some schools solarrollers.org. run it as an after-school club, some run it with a community member or parent at the helm, and others run it as part of a class. That part is up to the schools. Energetics Education just sets up the competition at the end of the school year and helps along the way.

And the response from students involved in the program has been incredible, according to Davis, with some participants going “completely down the rabbit hole” and putting “endless hours into perfecting the [Solar Roller] and fabricating every little part in carbon fiber themselves.” Others with less confidence or time can just follow the template in the online course and have a car that works very well, too.

“We’ve just been astounded with the way students have reacted to it,” Davis said. “We have some students who are saying that they’re not just going to become a solar engineer of some kind, but they’re going to devote their career to solar rollers racing. It’s just so funny. It’s like a two-year-old program, but I have this vision of this being a big national competition and I think it will very quickly. We already have kids who are making websites offering their services as consultants to other teams. It’s hilarious. They’re hooked. It’s pretty remarkable. … They learn a lot about nuts and bolts engineering and testing and what actually works and what breaks, and that’s very valuable.” Ω OPINION

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November 16 & 18, 2014 Pioneer Center for the Performing Arts

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the unusual businesses on dickerson road seem off the beaten path, even though they’re near the center of town

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“It used to be a lot of automotive type businesses, carpenters, contractors, that type of thing,” said Devine about the road.

“Now there’s still the automotive, but the contractors have left, and the artist types have moved in.”

After Caravan Campers, there’s Tint Doctor & Auto, one of several automotive shops on the street, Fiori Produce, and across the road, the American National Insurance Company.

“Some of the people who come over here and live over here—they feel like it’s a little niche that a lot of people don’t know about,” said Kelly Westmoreland, an insurance salesman with American National. “There are things on this street that people would never know about, maybe, like the water gardens, the homebrewer, and the live theater company down the street.”

In recent years, Dickerson Road has developed something of a reputation as a miniature hub for the arts. This is partly because of the presence of Reno Art Works, a small gallery and set of artists’ studios on the road. They moved into the neighborhood in 2012 and currently operate two different spaces of studios, housing work areas for over 20 artists. They’re in the process of renovating a second gallery, called New Kid Gallery, focused on young artists, and achieving nonprofit status. They also operate the Potentialist Workshop, an alternative theater space that houses classes and performances by the improv comedy troupe Up & Atom, video shoots for stand-up comedians, and live theatrical performances. Their next production, Ali, has performances from Nov. 15 through Dec. 6.

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“People have been working really hard here for a while, but PR wasn’t a big part of their mission,” said Aric Shapiro, the executive director of Reno Art Works. “And they didn’t need it as much. And we’re also the tipping point. The Wedge has been here for three or four years now, and [Infinity] Forge has been here for eight years. And Candace Nicol was here with Oxbow Press for years, so there was something kind of going, but didn’t quite reach a larger awareness.”

Shapiro said that attracting attention to the neighborhood and the creative community there has been part of the mission of Reno Art Works.

“In order for us to survive and thrive and be true to our mission, we had to make a really big deal about what we were doing to find the other artists to rent the space,” he said. “For us to make it we really needed to make a large production out of it, so we had to talk about: ‘Here’s Dickerson Road. Here’s Reno Art Works. We’re out here. We exist.

Look at it! Look at it! Look at it!’”

Shapiro said that, for artists, part of the appeal of Dickerson Road is that it’s safe without being gentrified. It’s cheap to rent space, but the small-town atmosphere makes the area seem secure.

“You can work ’til 2 or 3 in the morning, and you don’t have to worry about who’s milling around your car,” he said. “And that makes it more accessible for a larger portion of the population. … Everybody’s kind of chill, everybody’s relaxed and wants to make it look good. It’s that in-between phase where it’s still beautiful and approachable and nice and worth looking at, but not so much that it’s restrictive.” |

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He gestured to the projects-inprogress and random assortment of detritus in front of the gallery.

“If we were in Midtown with a church pew, a couple of pieces of plywood, and a desk in our parking lot, people would be like, ‘What are you doing?’”

Community colleagues At the beginning of the 20th century, there was a dump where the park is now. In the 1930s, there was a garlic farm in the area. Some local business owners mentioned rumors that, at some point, there was a brothel on the road. In the 1970s, there was a hippie commune called Truckee River Risin, that used to host Greenpeace “Save the Whales” rallies and music festivals.

Buz Rhodes lived on the commune in the ’70s. Now he owns Rhodesigns, a shop on the road where he makes handpainted signs, airbrush paintings, and does custom automobile pinstriping.

“A lot of people have come and gone,” said Rhodes. “A lot of people who lived in Reno for years never knew about Dickerson Road—back then and now too. … It’s been a great place to have a shop.”

Infinity Forge, a blacksmith shop, has been on the road for eight years. The shop hosts open

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c o n t i n u e d on pa g e 1 3

ickerson Road is only a mile and a half from the Reno arch, only a five-minute drive from the heart of downtown, and yet it feels worlds removed. Tucked in a narrow metaphorical peninsula between the Truckee River and the railroad tracks, with only one way in and out, the road itself is just over half a mile. It ends with a cul-de-sac at Oxbow Nature Park, one of the city’s great, untrammeled parks.

Along the road, there’s a constant hum of welding, drilling, grinding and other power tools at work, punctuated by the rumble and whistle of trains rolling by at close proximity.

The neighborhood is close to the urban core, but feels small and rural, the kind of place where everybody knows each other. Local businesspeople are as likely to be out in front of their stores mingling with one another as they are to be inside minding the shop. And the businesses there are unique—no national chains or stores with broad commercial appeal. Instead it’s all misfit niche businesses: supply stores for unusual hobbies, artists’ studios, and specialty manufacturers.

The road is also home to a few hundred people who live in standalone houses and apartment complexes along the river.

The road begins west of Keystone Avenue, where Second Street merges with Chism Street. Heading west from the beginning of the road, the first business on the street is Caravan Campers, a company that manufactures camper shells and is celebrating 60 years in business. Mike Devine, the current owner, has worked there for 38 years. His father was one of the company’s original partners.

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forge community nights on Mondays and Wednesdays.

“It’s becoming more of an art presence,” said Tony Olsen, who works at the forge. “In midtown and what they’re trying to do with Fourth Street, there’s no parking and too many people. It’s too much of a hassle to go down there and do anything. Down here, you feel like you’re stepping out of the city on to artists’ row.”

Dennis Cochran is a jeweler whose shop, DC Trader, has been in business locally for 35 years. It was downtown on Second Street between West and Sierra streets for 18 years before moving up the street to Dickerson Road six months ago. He shares space with Infinity Forge, where he has been taking blacksmithing lessons for almost two years and has collaborated with Infinity Forge owner Brett Moten on some custom pieces of jewelry.

“Dickerson Road is just a kick,” said Cochran. “All my clients love it. They don’t have to worry about parking or being accosted. They just love this area.

It’s really turning into an artists’ row, I feel.”

Cochran said there was less walk-in traffic and window shoppers on Dickerson Road compared to his previous location closer to downtown. Customers who patronize businesses on the road tend to be more dedicated clientele with specific interests.

Sutter and Samantha Stremmel own Sierra Water Gardens, a boutique nursery that sells koi, plants, pond supplies, and Wedge Ceramics Studio. Sierra Water Gardens recently closed for the season, but the Stremmels also live on the scenic property, just across the river from Idlewild Park. In the summer, they host live music events there on Saturday nights.

“It’s small-town feeling,” said Samantha. “We know almost everybody on the street. And they’re all characters.

Once you meet everybody—I swear they’re like characters from a book. It’s bizarre.”

She said that when she’s leaving to run errands, she’ll sometimes say to her husband, “I’m going into town,” and he’ll gently remind her, “We live in town.”

But the Dickerson neighborhood does feel oddly isolated, especially on the

Buz Rhodes does pinstriping and handpainted signs at his shop, Rhodesigns.

gorgeous property of Sierra Water Gardens.

She described the ceramic studio as “a gym membership for potters.”

Members can pay for a monthly membership or get a punchcard in exchange for use of the studio’s equipment, like wheels and kilns. Additionally, they regularly bring in artists for workshops to teach various skills and techniques, and there’s a small gallery where members can sell their work.

She said there’s a collaborative spirit among many of the business on the road.

One example is the upcoming Chilly Cash and Carry event on Dec. 13 and 14, participants can buy bowls made at the Wedge, alongside spoons made at Infinity Forge sold together with specially made chili.

Brothers Vinnie and Anthony Lucido own CoAuto, an auto repair shop on the road. Vinnie said that some of the other businesses in the neighborhood, like Reno Art Works and the Wedge, inspired the brothers to include a “community component” in their business.

“Initially, what we wanted to do was open up to the public so they could come in and work on their own vehicles, but insurance right now is just outrageous, so we’re working toward that,” he said.

In the meantime, they offer free instructional classes on car repair on the third Friday of every month. The next one is on Nov. 21 from 5:30 to 7 p.m.

“We want to educate the public and empower them with knowledge,” he said.

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Sierra Enterprises is a multifaceted business owned by Bob Dodson, who’s been working on the road for 42 years.

He used to be the co-owner and manager of buildings along the river. His business now does industrial screen printing and labels, and in recent years has shifted toward selling credit card machine parts.

He recalls an earlier era of the road when it was an industrial manufacturing row for the casino industry.

“We did nothing but slot glass for 20 years for slot machines—designed the art and lettering,” he said. “We had most of the accounts around here and did it in Atlantic City and did it in Vegas. Matter of fact, when they were starting out in Atlantic City, one of the big high-roller types who helped all the casinos get their stuff together came in. He had a list. He had to come to Reno because that’s where you had to go to get everything. He said, ‘It blows my mind. I have to see the [playing] card company, the dice manufacturer, the screen printer who makes the glass, and the felt guy who makes the felt for the 21 tables. I’m looking at the addresses, and they’re all on Dickerson Road.’ That’s the way it was at one time.”

He said he liked the energy and sense of community around the street in recent years.

“It’s really changed,” he said.” About a year or so ago, this was a pretty desolate street. There were a lot of vacancies. Not NOVEMBER 13, 2014

much going on. It’s really come alive, and I really like it, having all the people here and this much activity. A cop told me once a few years ago, ‘Dickerson Road is unique because right next to Dickerson Road is Fourth Street, where there’s so much crime. But Dickerson Road hardly has any. I think partly because it’s a dead end.’”

“I love it down here,” said Rudy Hill, the owner of Majestic Neon and Signs, another specialty shop on the road.

“Everybody’s pretty cool. You’ve got a little bit of everything and I like all my neighbors. It’s a like a little family around here.”

Also on the road is a warehouse called simply West Dick, which also hosts arts events. Like Reno Art Works, it’s a work space for artists and musicians, who have used it for video shoots and occasional live performances.

“This street is full of totally rad, unique characters,” said the unique character known as Mike Mechanic. He’s a big guy with a massive beard, an artist who builds custom pieces, like bike racks, for local businesses, and musician who plays in a variety of bands, ranging from doom metal to hobo folk.

“Everybody shares,” he said.

“Everybody helps each other.

Everybody’s got each others’ backs.

Dickerson’s the shit.”

Earl Hecklin, a retired carpenter who lives on the street, flashes a mischievous grin when asked about the neighborhood.

“It’s fairly good,” he said. “I had a truck stolen here”—he made it sound like a perk—“I mean, I like the people. They’re honest thieves. You know what I mean?

No, it’s cool. I like the area.”

Hecklin said that living in close proximity to Oxbow Park meant that a lot of wildlife showed up around the neighborhood—more than one might expect on a road less than five minutes from downtown.

“I’ve had bears,” he said. “I’ve had deer. I had to run the deer out because they were eating my tomato plants. There are skunks and raccoons.”

With all that wildlife on the road, it might not be too surprising that another specialty business on the road is Trophy Takers Taxidermy. And right next to that is Ridin’ High Rims, an automotive shop that specializes in rims and tires, and custom wheels.

“There’s a lot of real high quality, moral people around here,” said Cedric Jones, the owner of Ridin’ High Rims. “I wouldn’t leave Dickerson Road. There’s a nice diversity. It’s like America on this street. We’re a melting pot.”

In a quintessentially Nevadan twist, the road that a few locals referred to as “artists’ row” also includes a couple of shops in the gun industry. L.A.G. Tactical is a gun holster company. And Fetchum’s Thundersticks is a gunsmith.

“Just good people down here,” said Jim Willis, the owner of Fetchum’s. He also owns Sunset Drilling Seals, next door to Fetchum’s, which manufactures and sells mining equipment across the country.

“Everybody kind of looks out for each

other. Most everybody who does business on the street or lives on the street knows everybody. The only exception to that is the people who live in the apartments.

They’re kind of transient. … If you’ve got business on the street or you live here, then you’re here.”

Otherwise, you’re probably not showing up on the road, because, it being a cul-desac, there’s no passing through.

“It’s a good location to have a specialty business,” said Rob Bates, the owner of Reno Homebrewer, a shop that sells supplies for amateur beer brewing. He’s been in business for more than two decades and on Dickerson Road for 19 years. “There’s not a lot of traffic here to deal with. Plenty of parking. The people that work and live here always help each other out. We’re not going to compete with each other. We’re all in the same deal here. I need welding done, or someone to run a forklift, or I need a part for something, and they’re on it right now. We just take care of each other. You don’t see that in the shopping mall or even a strip mall. Everyone’s at each other’s necks.

We’ll survive. We don’t need to beat each other up. It’s the whole small town ethos.

No Walmart big boxes down here. They wouldn’t. We don’t have the traffic.”

One recent addition to the road is Oxbow Café & Bistro, an eatery with good coffee and grub. Café owners Kathleen and Greg Austin also own several of the buildings on the road.

“It feels like it’s off the beaten path, but it’s not,” said Kathleen of the neighborhood. “It’s right smack dab in the middle

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of town. Which is cool, because everybody likes a little hideaway.”

Originally from San Francisco, she first came to Reno decades ago to work on the grandiose stage show Hello, Hollywood, Hello!, but like several others, she’s worked on Dickerson Road for decades. She said that the recent increase in the arts presence in the area

inspired her that it was time for a coffee shop in the neighborhood.

Other businesses on the road include Freeborn Woodworking, Sherman Loehr Custom Tilework, Castle Foods, Crafty’s Auto Body Repair, All Star Storage and Lombardo’s Appliances. And of course the road ends at Oxbow Park, with hiking trails, birds and beasts, and lookouts over

the river. Some of the residences near the park have cows and chickens milling about.

“Everybody on Dickerson Road has always collaborated with one another,” said Kathleen. “This has always been a place—a little more progressive. It’s always been like this. It’s always been a little renegade down here.” Ω

Grace Greenspan and Tawna Fayette of Oxbow Café

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It’s

late at night, and in the corner of the bar are musicians: violinists, violists and cellists, playing a string concerto by Bach. They’re intensely focused, even more than usual, struggling to hear each other over the din of the bar. In the concert halls where their music is usually heard, they rely on respectful silence.

Out here, anything can happen, so their concentration on the sheet music in front of them, as well as listening to each other, is proving especially challenging.

To the musicians, it’s hard to tell how they’re coming across. But the audience can feel a sense of stillness and mastery in the music that draws them out of the environment. It’s unlikely that most are listening too critically to what’s being played.

Some are just trying to figure out what exactly that big violin is between the cellist’s knees, or how a person learns to do that wavy thing with their fingers on the strings. The others, those who have done their homework, are just enjoying the show. Any mistakes only enhance the intimacy of the experience.

These tense, uncertain, often chaotic moments are what characterize the performances of the collective known as Classical Revolution.

For these accomplished string musicians, playing chamber music in bars, outdoors, and open mic settings is an exciting way to get out of their comfort zones.

“The booze helps,” laughs Dustin Budish.

Professionally, Budish is section leader of viola in the Reno Chamber Orchestra. He’s comfortable on a big stage in front of quiet people. To a rock band or a DJ, a drink ticket at a venue is spent without much thought.

But to Budish and his comrades, the novel concept of drinking and playing adds a new layer of uncertainty to how the performance will take flight. Plus, the drinks help take the edge off.

“I have seen moments when musicians are talking from the stage to the audience and laughing and joking—unthinkable at the symphony,” says Michael MacMillan, who hosted Classical Revolution at Studio on 4th. “When was the last time you saw a cello player with a beer at their side?”

“The lack of structure is part of what makes Classical Revolution great,” says member Heather Gallagher. “Without the freedom to take risks and make mistakes, classical music becomes clinical and unapproachable.”

Gallagher stands beside her comrades in stressing that Classical Revolution isn’t about compromising the source material to keep it relevant or hip, but to strip the pretense and the localization of their art and take it to new ears.

“In classical music, we’re not totally concerned with giving people what they want,” says Budish. “We’re more about getting you to sit alone with yourself for two hours and experience something that can give you goosebumps.”

“We don’t have to be cool,” adds violinist Jessica Escobar. “As classical musicians, we have our own culture. We provide an element of class and formality that people really respond to.”

While Classical Revolution performances request a degree of compromise from their audiences, the feeling is mutual for the performers, who are often flung

far out of their element just to meet their listeners halfway. Instead of being meticulously rehearsed, performances are sight-read live in front of the audience. Often, it’s anyone’s guess which instruments or performers will arrive, so they bring extra sheet music just in case. Once it’s time to start, they burn forward, whether they have enough musicians or audience members.

Escobar likes to think of the movement as a “classical jam session.” As a result of the freewheeling attitude they express, they often occupy themselves with the same trials and tribulations that an indie rock band might face on a daily basis: posting flyers, wondering if there’s going to be a turn-out, trying to find out if they’re going to get paid.

Pa s s Ing notes For some members who harbor career aspirations, the fear of being seen in such a casual setting can sometimes dampen their excitement.

A cellist once had to track down an audience member who had been

filming the show with a cell phone, to try and keep his less-than-perfect performance from getting posted online. The cellist was auditioning for some serious outfits, and didn’t fancy the idea of a video of his slipups out in the world.

Through these issues, the element that persists is a passion for the music.

“It’s truly amazing how complex our brains have to be to even respond to music at all,” says Escobar. “A lot of anthropologists believe that our capacity for music predates even our capacity for language.”

As ingrained in our consciousness as rhythm and melody may be, the ways we have created it are in constant flux. Music wasn’t always performed in acoustically engineered concert halls for people in tuxedos.

Considering this, Budish and others see Classical Revolution as a catalyst for change.

“It has to evolve,” says Budish.

“Like everything else.”

The concept of Classical Revolution started in San Francisco in 2006. Violist Charith Premawardhana founded the group in an unassuming Mission District location called Revolution Cafe, with

STORY AND PHOTO

BY KENT IRWIN

Jessica Escobar enjoys playing classical music in nontraditional settings and heads the Reno chapter of Classical Revolution.

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NOVEMBER 13, 2014

a desire to breathe new life into the Bay Area. His idea to take chamber music into unconventional places took off, leading to the creation of over thirty chapters across the United States, Canada, and Europe.

While living in Wildflower Village, recently relocated from the Bay Area, Jessica Escobar had the idea to bring a version of Classical Revolution to Reno. When she started asking around, she found out someone had J essica already beat her to the punch.

In 2010, Kati Dayner had officially formed Reno’s chapter.

These days, Escobar is at the helm of the ship, and is always open to new ideas for where to perform.

She says Classical Revolution has been successful in Reno, with one impromptu session pulling over eighty heads at Wildflower Village.

But other times, her comrades

lament the shoddy turn-out. In San Francisco, they will say, the Revolution Cafe is always packed on a Monday night.

“Yeah,” says Escobar, “But that’s San Francisco.”

While Classical Revolution has faced difficulty drawing a crowd in Reno, they’ve also experienced the other side of the city’s music scene: its diversity, as well as its amount of disparate musicians collaborating together. esco bar At Wildflower Village, Classical Revolution shared a line-up with country singer Tex Weir, and a performer calling himself Limerick Larry. To an unsuspecting audience, the chamber musicians come no further out of left field than anyone else with an instrument and the desire to put notes together. Ω

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11/10/14 1:36 PM

Downtown Victorian Square Tree Lighting Ceremony Friday, December 5th, 6:30pm Gather ‘round the tree as Mayor Martini turns on the glorious lights on our new Living Christmas Tree.

The Event includes great entertainment and treats for the kids.

Hometowne Christmas Parade Saturday, December 6th, 1pm - 2pm

Come down early and get a good spot. Enjoy a hot chocolate and check in on Santa at the Schoolhouse, the elves Enjoy great Christmas shopping (and get out of the cold) at the Hometowne Cra� Faire in the Heritage Museum and Cultural Center. Give back this Christmas you can donate a toy for City of Sparks toy drive (See website for drop off locations) or check in with local non-profit organizations at the Community Faire.

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The right notes

Kirk Gardner as Henry Higgins and Hannah Eckert as Eliza Doolittle in My Fair Lady.

My Fair Lady There is nothing new in the way Western Nevada Musical Theatre Company presents Lerner by and Loewe’s Broadway musical My Fair Jessica Santina Lady. With a classic like this, packed with well-loved hits and memorable lines, it would be easy to disappoint fans.

Fortunately, this production’s lush settings, gorgeous costumes, impressive choreography and talented performers all combine for a show that does everything right.

The story is based on George Bernard Shaw’s Pygmalion, which was named for Western Nevada the character in Greek mythology who fell Musical theatre in love with one of his own statues. It’s a company presents classic tale of misogyny and female objectiMy Fair Lady at fication—quite a sad tale. the Bob Boldrick When unemotional phonetics professor theatre, carson city community center, Henry Higgins meets the “deliciously low” 851 E. William st., flower girl, Eliza Doolittle, on the streets of carson city, on Nov. England’s Covent Garden, he is compelled 14, 15, 21, 22 at 7:30 by a colleague’s challenge to snatch her p.m.; Nov. 16 and 23 at 2 p.m. $25/$28. For up, reform her street urchin ways, and try tickets or more info, to pull one over on British high society by visit www.wnmtc.com presenting her as a “lady.” The story offers or call 866-977-6849. plenty of nasty thematic threads for pulling: Does changing one’s outsides change her

5

insides, too? What constitutes class? Can such a relationship ever be one of equal respect, trust and love? What happens when the roles are reversed and the “sculptor” begins to need the “sculpture”? And what will become of poor Eliza when she no longer fits into her old world, but can never truly fit into the new one either?

Talent abounds in this production, starting with the moment the curtain rises on the “guttersnipes” of Covent Garden.

Here, the cast must show its chops with that devil of a cockney accent—clearly no mean feat—and from her first moments onstage as a poor flower girl, Hannah Eckert makes a loverly Eliza Doolittle. Her powerful voice masterfully ranges from operatic in “I Could Have Danced All Night” to nailson-a-chalkboard-irritating during Higgins’ late night drills of “The rain in Spain stays mainly on the plain.” Eckert gives the character great depth, cleverly masking deep pain and disillusionment with pluck and street smarts.

Kirk Gardner is actually quite funny as the humorless Higgins, and alongside

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Eckert the pair are strongly reminiscent of Rex Harrison and Audrey Hepburn, who, let’s face it, are never far from this audience’s mind or hearts.

Also worthy of special note is Brad Fitch as Freddy Eynsford-Hill, whose knockout voice, I overheard someone behind me say, induces chills with one of the show’s most beloved tunes, “On the Street Where You Live.”

While I’m at it, there are plenty of musicals out there that force you to sit through numerous dreary, unmemorable tunes in order to get to the tiny handfuls of hits. My Fair Lady isn’t one of these—it’s packed with hits, and this cast delivers the goods.

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They’re executed with splashy, often challenging choreography by Gina Kaskie Davis. I particularly enjoyed Alfie Doolittle’s number, “Get Me to the Church on Time,” a rousing, high-kicking number with a huge chorus.

The sets are spectacular. Take, for example, Higgins’ study. A large picture window in the center of the room features a stunning park view; it’s so pretty it’s sort of distracting, actually. Such opulence carries through into Hollywoodworthy costuming, complete with resplendent gowns, sparkling jewels and enormous hats.

Any problems I have with the show have nothing to do with the production.

It’s long—maybe too long, with some scenes that seem to offer little to the story.

And then there’s the ending, which I find puzzling and maddening.

Regardless, in sheer production scale as well as marvelously remaining true to the beloved original, this Fair Lady shines. Ω

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Atlantis Casino Resort Spa, 3800 S. Virginia St., 335-3114

When dining out, I prefer to support the investment, hard work and passion for food that a good “mom and pop” by Todd South shop exemplifies. With so many great family-owned restaurants to choose from, it takes a lot to draw me in across the twin perils of parking lot and smoke-filled casino floor for a meal at a Reno hotel resort. Having said that, the Manhattan Deli inside the Atlantis Casino Resort Spa is doing a fantastic job presenting its mash-up of traditional kosher deli and downtown diner fare. It's definitely worth the trek.

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Like most restaurants in the Atlantis, there are no walls separating the deli’s dining area from the adjacent sports book and bar. You’re likely to notice if someone betting on the ponies fires up a stogie, but the ventilation system does a pretty good job keeping that to a minimum.

The decor is pretty standard for a modern casino cafe—clean, comfortable, nothing fancy but not dowdy.

However, the food is way above my expectations. It’s not fair to compare stand-alone cafes with something that is essentially a component of a larger, multi-room food service operation.

However, if the Manhattan Deli was on a street corner with four walls of its own, it would easily be one of the hottest lunch and “comfort food” joints in town.

A bowl of zesty, complimentary giardiniera (a spicy, pickled mix of carrots, cauliflower, pepperoncini, celery and whole kosher dills) was served almost as soon as we’d been seated, a delicious alternative to chips

or bread. The staff was courteous and efficient; we’d barely finished the appetizer before our sandwiches arrived. There are plenty of kosher deli items on the menu I’d like to return for, including latkes, knishes, blintzes, chopped chicken liver, matzo ball soup, and so on. There are also lots of non-deli items more akin to diner fare, such as burgers, wings, fish and chips, liver with bacon and onions, etc. But it’s the hot deli sandwiches that really stand out.

My wife chose vinegar coleslaw with her pastrami reuben on rye ($15) and really enjoyed her sandwich, though she found the slaw a bit plain and wished she’d chosen its creamier cousin. I went with potato salad and the beef tongue & corned beef double-decker on rye ($15). The salad was mustard-based and reminiscent of the salad made by my Czech grandmother, which is definitely a compliment.

The sandwich was enormous, with three thick slices of Jewish rye supporting a bottom stack of corned beef and a top stack of thin-sliced, unbelievably tender and savory beef tongue. It’s been years since I’ve had deli-style tongue; I haven’t found it anywhere else in town. Sure, you can get lengua at taquerias and Basque restaurants (both delicious), but it’s just not the same. An added side of grilled sauerkraut ($3), melted Swiss cheese and spicy brown mustard completed a sandwich seemingly bigger than my head. Worth every penny and then some.

A long, refrigerated display case shows off an impressive assortment of bakery and delicatessen goodies, all available for in-house dining or take-out. The skyscraper tall, firm-yet-creamy New York-style cheesecake was impossible to ignore, lightly dusted with powdered sugar and supported by a semi-sweet, crumbly graham cracker crust. I intended to buy three slices ($7 each) with either blueberry or strawberry topping (an extra 50 cents), but the server talked me into saving money by taking home a whole cake (10 slices, $32). My friends and family were pretty happy with that decision, though we agreed the more-syrupthan-fruit toppings were unnecessary.

I enjoyed a plain slice with coffee the next morning, an outstanding way to start a lazy Sunday while daydreaming about the next tongue-tacular sandwich. Ω

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Batman vs. the Hulk.

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Keaton plays Riggan, an actor on his last legs. In his heyday, Riggan made millions as the title character in the superhero blockbuster Birdman and its sequels. At the height of his popularity, he walked away in hopes of finding more creatively fulfilling projects.

His other film pursuits have not panned out, and he finds himself in previews for a Broadway play, a stage adaptation of a Raymond Carver story that he’s financing, directing, and starring in. The stakes are high, and Riggan is showing signs of coming apart in the head.

When one of his actors takes a falling stage light to the melon in what may or may not have been an accident, Riggan casts hotshot actor Mike (Norton) in a crucial leading role beside him. Mike is certified box office gold, and this should help him make the play a hit.

Problem is, Mike is also a method actor who

uses real booze on stage and isn’t afraid to break character and challenge Riggan before an audience.

The whole situation causes Riggan to have breaks from reality, often conversing with his superhero alter ego (also played by Keaton), who is not at all pleased at the state of Riggan’s existence. The ego has taken some hits, the money has dried up, and the place where he lives “smell like balls.” Riggan has moments when he believes he might have telekinetic powers in moving things around in his dressing room, but the reality is he’s probably just throwing crap around in a rage.

The scenes when Keaton and Norton square off are the best-acted scenes, pound for pound, you will see in a movie this year. Obviously, Keaton’s role is semiautobiographical, in that he was once Batman and ruler of the box office. Norton’s role seems to be somewhat based in his own history, in that he is a notorious perfectionist and method man.

This contributes to making their clashes seem quite authentic, and even a little scary. You get a true sense that Keaton and Norton are really pissed at one another, and any punches thrown are the real thing. Both actors should be solid contenders in the Oscar race.

As Riggan’s rehabbing drug addict daughter, Emma Stone makes her own bid for Oscar contention with compelling, intense work.

She has a speech in this movie when she eviscerates Keaton’s character, and it’s a real stunner. Zach Galifianakis has shown major dramatic chops in the past to go with his usual forays into comic lunacy. As Riggan’s agent and lawyer, he shows he’s far more than a laugh-getter. There’s also Naomi Watts and Amy Ryan in small but important roles, so this is basically the best cast of ’14.

The movie works on so many levels. It’s an intense drama, but it’s very funny and satiric. It’s also an interesting take on one man going insane, while being a scathing indictment of celebrity culture. It’s even a pitch perfect depiction of the rigors of putting on a play.

You’ve never seen anything like Birdman, and I doubt you will ever see anything like it again. Ω

5

Gone Girl

David Fincher set out to make the nastiest, most poisonous movie about marriages gone bad ever made, and I think he succeeded. Fincher and Gillian Flynn, the author of the novel and screenplay, came up with a toxic cocktail, laced with dark humor, scabrous satire and blistering performances. On the day of his fifth anniversary, Nick Dunne (Ben Affleck) returns to his home after sulking at the bar he owns with his sister (a funny Carrie Coon) to discover his wife, Amy (Rosamund Pike), is missing. Nick calls the police and the in-laws, and quickly finds himself sucked up in a media circus that leaves him dazed and confused. His demeanor in public is a strange combination of a malaise and ill-timed smiles. Yeah … he’s a suspect. Through a series of narrated flashbacks, we hear the story of the Flynne marriage from Amy’s perspective, chronicled in her diary. Then, at about the halfway point, the movie goes completely, wonderfully insane.

For those unaware of the plot twist, my best advice to you is that you should accept it— even though it’s totally bug nuts—sit back, and enjoy the rest of this messed-up ride. Anybody who goes to this movie thinking they’re going to see something grounded in reality will be setting themselves up for disappointment.

Gone Girl is nightmarish fantasy, a hypersensationalized “what-if” that thrives on its implausibility. Had this movie tried to stick closer to reality, it would’ve killed too much of the fun. Pike, a British actress perhaps known best for Jack Reacher, gets the role of a lifetime with Amy, and she devours it. Affleck shows what’s been true all along in his career: He’s a fine actor capable of great nuance and a movie star of the highest order.

4

John Wick

The latest Keanu Reeves vehicle is a true stunner. It boasts a high body count, and offers cinematic proof that you shouldn’t mess with a man’s best friend. In the film’s opening moments, we learn that the title character (Reeves) has lost his wife, and he’s taking it justifiably hard. After a member of the Russian mob kills his dog and steals his car, we find out that Wick is a former assassin with guns and gold buried in his floor. The loss of his ride and canine friend are enough to make him spring back into action, and he does so in spectacular fashion thanks to Reeves and directors David Leitch and Chad Stahelski, both making their debuts. Stahelski has actually been a Reeves stunt double many times, including the Matrix films, Constantine and Point Break. The familiarity with each other pays off, because the stunt sequences and choreography are flawless. In the pantheon of action movie directing debuts, this one stands very tall. Willem Dafoe makes a nice mark in a few scenes as a double-crossing hitman. Adrianne Palicki, the actress who was supposed to be Wonder Woman until NBC saw the pilot and puked, shows action movie chops as another gun-for-hire that can’t be trusted. This is a great-looking movie that mixes in some strong emotions with its awesome set pieces. It’s nice to see Keanu Reeves back in the saddle. Now, with the success of this film, perhaps somebody will finally greenlight Bill and Ted 3.

5

Interstellar

The latest from writer-director Christopher Nolan is a triumphant piece of moviemaking, a science fiction film that dares to go outside the lines and actually create things and hypothesize. In the future, Earth is getting swallowed up by dust, all the crops are dying, and the Yankees really suck (wait … that’s true now!). Cooper (Matthew McConaughey), a farmer and former test pilot, is raising his two children after the death of his wife. He and his young daughter Murph (Mackenzie Foy) discover a strange site that just happens to be the remnants of NASA, where an old scientist (Michael Caine) is in the middle of a plan to save the human race.

Cooper eventually winds up flying a mission to enter a wormhole and explore distant planets for their ability to sustain life. The major drawback being that time gets all warped during space travel, and the slightest delay can cost him many years back on Earth. The movie gets a little crazy, farfetched, and possesses more than its share of plot holes. I don’t care.

It’s a terrific viewing experience that made me think, an all-time great science fiction film, even if it is a little crazy. Nolan wrote the film with his brother Jonathan, and they come up

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with some ideas that seem quite impossible, perhaps illogical. Yet, within the context of this sprawling, great movie, it all works just fine. The movie offers many great surprises, performances and brain teasing concepts. It’s also weird and insane, and I love it for that.

1

Ouija

Hasbro gets another movie touting one of its products (along with Transformers and Battleship), and this is by far the worst, if that is even possible. Laine and Debbie (Olivia Cooke and Shelley Hennig) have been playing with a Ouija board since they were kids. Debbie plays solo in her house alone when they get older, and winds up dead, hanging herself with a string of plugged in Christmas lights that, mysteriously, don’t unplug under the stress of her weight pulling on them, but we won’t go into that right now.

Laine and her friends start playing with the Ouija after Debbie’s death, and they discover that there are spirits living in Debbie’s house, and they had something to do with Debbie’s death. Maybe one of them pulled on the middle of the strand of Christmas lights while she was hanging herself, thus relieving some of the tension and preventing them from becoming unplugged? Oh wait, I’m sorry, I pledged not to go into that. The wannabe scares in the PG-13 outing consist of fakeouts and people behind doors, the kind of stuff you will see coming if you’ve seen, say, one horror movie in your lifetime. If that is in fact true, don’t make this your second one, for you will wind up disappointed.

4

Nightcrawler

3

St. Vincent

Jake Gyllenhaal is the very definition of serpentine in this scathing look at TV news and the lengths producers and stringers will go to for ratings and a payday. When Louis Bloom (Gyllenhaal), a desperately unemployed man, happens upon a car accident in L.A., he notices men filming the incident and selling the footage to news outlets. He procures his own camera and proceeds to do the same, eventually forming an alliance with a struggling news director (Rene Russo) and proving there is really nothing he won’t do to get his footage on the news. Gyllenhaal lost a bunch of weight to play the greasy Louis, and he achieves a physical creepiness to go with his character’s infected soul. Louis is sinister and deeply scary in a very Travis Bickle/Taxi Driver sort of way. Gyllenhaal is excellent here, his second great 2014 performance after playing twins in Enemy. The guy is really stretching out. According to Nightcrawler, gone are the days of dignified anchormen and heroic news gatherers. The tie-wearing talking heads and scrappy field reporters have been replaced by bloodsuckers and sycophants, with the likes of Louis Bloom leading the sick charge. The baser instincts that may’ve been a small part of an intrepid news reporter’s makeup have taken over and, unfortunately, they appear to be delivering what the people want.

Vincent (Bill Murray), a reclusive, crotchety old guy, reluctantly finds himself interacting with his new neighbor, Maggie (Melissa McCarthy), and her son, Oliver (Jaeden Lieberher), after her movers break his fence, tree and car. Vincent eventually winds up babysitting Oliver, which leads to them bonding at the racetrack and inside bars, and hanging out with a “lady of the night” (Naomi Watts), much to the eventual chagrin of Maggie. Murray and Lieberher are great together, which allows you to forgive the sometimes schmaltzy direction and writing from Theodore Melfi. Vincent is the meatiest role Murray has gotten in almost a decade, and it’s exciting to see him firing on all cylinders. Recently, I have been complaining about McCarthy getting stuck in mostly insulting slapstick roles. This movie gives her a chance to show off the fact that she can really act, and she makes the most of it. Lieberher is one of those child actors who seems like he’s been acting for 30 years, well beyond the amount of time he has spent on this Earth. Watts takes the pregnant Russian prostitute role and runs with it, getting some good laughs through a wildly overdone accent. They all put this one over the top with their performances.

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ARTS&CULTURE

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ART OF THE STATE

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FOODFINDS

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FILM

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MUSICBEAT

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NIGHTCLUBS/CASINOS

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THIS WEEK

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MISCELLANY

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NOVEMBER 13, 2014

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RN&R

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23

dollar

Sunday

nov 22 9–5

nov 23 9–3

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admission to the November Show

For more information call dan Clements at 775-741-9524

FrEE PArking Magic of Santa Show coMing DecMeber 6 & 7

For Several ItemS!

Some Items up to $1.29 600 S. Virginia Street Reno, NV, 89501

vi nyl worshi p • Vinyl, CDs, DVDs, Tapes,VHS • In or out of print, we’ll order for cost + a few bucks • Buy, sell, trade (Selling? Call 1st!)

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NOVEMBER 13, 2014

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Youth Strings Symphonia (YSS), Youth Concert Orchestra (YCO), and Youth Symphony Orchestra (YSO) perform a wide variety of music from “Let It Go” from Frozen to Tchaikovsky’s “Romeo and Juliet”

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In paradise Marion Walker Marion Walker is the catchall name that artist/musician/dancers Jessie Marion Smith and Kyle Walker by Brad Bynum Akins use for all their creative collaborations. When last we bradb@ checked in with them, they newsre view.c om were curating a festival and workshop on dance films for the Holland Project, the all-ages arts organization (“Moving pictures,” Musicbeat, June 13, 2013).

Photo/Brad Bynum

members say that’s just a working title, now it’s in print, so they’re stuck with it.

“I like to describe the music as a subway yank,” said Akins.

You’re standing on a subway platform, and you’re a little too close to the edge, checking out the train, and someone yanks you behind the collar to save your life. There are moments in music like that.”

Because Akins and Smith have backgrounds in other creative disciplines—art and dance—they do things commonly done in those fields but often overlooked by musicians—like applying for grants and residencies.

They wrote and recorded many of their songs during an artists’ residency in Seattle, and procured a grant from New Music USA to produce a video for their song, “We Won’t be in Love Much Longer.” They made the video in Florida in a foggy, Spanish moss-rich forest at night. The artists appear in spectral dance motion and burn a wooden piano to the ground.

The Reno video premiere is at The Loving Cup—formerly the Biggest Little City Club—on Dec. 12. It will be the group’s first show in a long time and Demeritt’s live debut with the band.

The song title “We Won’t be in Love Much Longer” sums up Akins and Smith’s cheeky perspective on romance quite well.

Although the duo have been a couple for two and a half years, they see their open-ended interdisciplinary creative collaboration as far more important than their identity as romantic partners.

“I don’t like being pigeonholed as a couple band,” said Smith. “We changed the way we were writing songs, because people were always trying to book us with these cutecouple country duos. That is not what we’re about at all.”

“If you ask us what’s more important in our lives, it’s the creative pursuit more than being in love,” said Akins. Ω

Jessie Marion Smith, Clark Demeritt, Donovan Williams and Kyle Walker Akins kick out the jams in Marion Walker's practice space.

Since then, they’ve shifted their focus toward writing songs and performing music. They’ve recruited a crackerjack rhythm section, drummer Donovan Williams and bassist Clark Demeritt, two of the busier players in the Reno rock scene. With that lineup solidified, Akins says, Marion Walker is now a “real band.” Smith and Walker both sing and play guitar, although Smith often switches to keyboards.

Akins, somewhat facetiously, describes the band’s sound as “a volcano in an ice storm.” It’s fuzzed-out psych rock, with lovely, twinned male-and-female vocals buried in reverb and noise over country-like chord progressions.

Demeritt jokingly described the band’s sound as Sonic Youth playing the Jimmy Buffett song “Cheeseburger in Paradise.” In other words, it sounds a lot like Neil Young & Crazy Horse.

With delicious, intentional irony, one of the band’s newest songs is an epic, three-part suite about not taking yourself too seriously. It’s musically ambitious while it lyrically skewers selfimportance. It’s called “Serious Picnic,” and although the band

the reno video premiere for “We Won’t be in Love much Longer” is dec. 12 at the Loving Cup, 188 California ave., with Plastic Caves. For more information, visit marionwalker.org.

OPINION

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NEWS

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GREEN

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FEATURE STORY

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ARTS&CULTURE

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ART OF THE STATE

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FOODFINDS

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FILM

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MUSICBEAT

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NIGHTCLUBS/CASINOS

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THIS WEEK

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MISCELLANY

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NOVEMBER 13, 2014

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25

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RN&R

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NOVEMBER 13, 2014

BUY LOCAL

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THURSDAY THURSDAY 11/13 11/13 THURSDAY 11/13 Blues jam THURSDAY 11/13Haven, 3RD STREET Blues jam w/Blue w/Blue Haven, 3RD STREET 9:30pm, no cover 125 W. Third St., (775) 323-5005 Blues jam w/Blue 9:30pm, no cover 3RD STREET 125 W. STREET Third St., (775) 323-5005 Blues jam w/Blue Haven, Haven, 3RD 9:30pm, 125 W. St., 9:30pm, no no cover cover 125 W. Third ThirdSALOON St., (775) (775) 323-5005 323-5005 55 STAR Karaoke, 10pm, no cover STAR SALOON Karaoke, 10pm, no cover 132 West (775) 5132 SALOON West St., St., (775) 329-2878 329-2878 Karaoke, 5 STAR STAR SALOON Karaoke, 10pm, 10pm, no no cover cover 132 West St., (775) 329-2878 132 WestZEN St., (775) 329-2878 AA TO GIFTS & TO ZEN GIFTS & THRIFT THRIFT 1801 N. Carson St., Carson City; (775) 461-3311 A1801 TO ZEN GIFTS & THRIFT CarsonGIFTS St., Carson City; (775) 461-3311 A TON. ZEN & THRIFT 1801 N. Carson 1801 Carson St., St., Carson Carson City; City; (775) (775) 461-3311 461-3311 THE THEN.ALLEY ALLEY 906 Victorian Ave., Sparks; (775) THE ALLEY 906 358-8891 THEVictorian ALLEYAve., Sparks; (775) 358-8891 906 Victorian 906 Victorian Ave., Ave., Sparks; Sparks; (775) (775) 358-8891 358-8891 BAR-M-BAR BAR-M-BAR 816 Highway 40 West, Verdi; BAR-M-BAR 816 Highway 40 West, Verdi; (775) (775) 351-3206 351-3206 BAR-M-BAR 816 Highway Verdi; 816 Highway 40 40 West, West, Verdi; (775) (775) 351-3206 351-3206 BRASSERIE ST. BRASSERIE ST. JAMES JAMES 901 S. Center St., (775) 348-8888 BRASSERIE ST. JAMES 901 S. Center St., (775) 348-8888 BRASSERIE ST. JAMES 901 S. St., (775) 901 S. Center Center (775) 348-8888 348-8888 CARGO AT WHITNEY PEAK Buckcherry, Seasons Seasons of of Insanity, Insanity, CARGO ATSt., WHITNEY PEAK HOTEL HOTEL Buckcherry, Up 8pm, 255 N. Virginia St., (775) 398-5400 Buckcherry, of Up Against Against It, It,Seasons 8pm, $22.50-$26 $22.50-$26 CARGO AT WHITNEY PEAK HOTEL 255 N. Virginia St., (775) 398-5400 Buckcherry, Seasons of Insanity, Insanity, CARGO AT WHITNEY PEAK HOTEL Up Against It, 8pm, $22.50-$26 255 N. Virginia St., (775) 398-5400 Up Against It, 8pm, $22.50-$26 255 CBQ CBQN. Virginia St., (775) 398-5400 1330 CBQ 1330 Scheels Dr., Dr., Sparks; Sparks; (775) (775) 359-1109 359-1109 CBQScheels 1330 Scheels Dr., Sparks; 1330 Scheels Dr., PUB Sparks; (775) (775) 359-1109 359-1109 CEOL IRISH Pub CEOL IRISH PUB Pub Quiz Quiz Trivia Trivia Night, Night, 8pm, 8pm, no no cover cover 538 S. (775) CEOL IRISH 538 S. Virginia Virginia St.,PUB (775) 329-5558 329-5558 Pub Quiz Trivia Night, 8pm, CEOL IRISHSt., PUB Pub Quiz Trivia Night, 8pm, no no cover cover 538 S. Virginia St., (775) 329-5558 Sonic 538 S. Virginia St., (775) 329-5558 CHAPEL TAVERN Sonic Mass Mass w/DJ w/DJ Tigerbunny, Tigerbunny, CHAPEL TAVERN 7pm, no cover 1099 S. Virginia St., (775) 324-2244 Sonic Mass w/DJ Tigerbunny, 7pm, no cover CHAPEL TAVERN 1099 S. Virginia St., (775) 324-2244 Sonic Mass w/DJ Tigerbunny, CHAPEL TAVERN 7pm, 1099 S. St., 7pm, no no cover cover 1099 S. Virginia Virginia St., (775) (775) 324-2244 324-2244 COMMA COFFEE COMMA COFFEE 312 S. Carson St., Carson City; (775) 883-2662 COMMA COFFEE 312 S. CarsonCOFFEE St., Carson City; (775) 883-2662 COMMA 312 S. City; 312 S. Carson Carson St., St., Carson Carson City; (775) (775) 883-2662 883-2662 COTTONWOOD RESTAURANT & COTTONWOOD RESTAURANT & BAR BAR Ann Ann Marie Marie Sheridan, Sheridan, 7pm, 7pm, no no cover cover 10142 Rue Hilltop, Truckee; (530) COTTONWOOD RESTAURANT & 10142 Rue Hilltop, Truckee; (530) 587-5711 587-5711 Marie Sheridan, 7pm, no COTTONWOOD RESTAURANT & BAR BAR Ann Ann Marie Sheridan, 7pm, no cover cover 10142 Rue (530) 10142 Rue Hilltop, Hilltop, Truckee; Truckee; (530) 587-5711 587-5711 DAVIDSON’S DISTILLERY DAVIDSON’S DISTILLERY 275 E. Fourth St., (775) 324-1917 DAVIDSON’S DISTILLERY 275 E. Fourth St., (775) 324-1917 DAVIDSON’S DISTILLERY 275 E. Fourth (775) 275 Fourth St., St.,LOUNGE (775) 324-1917 324-1917 EL Karaoke EL E.CORTEZ CORTEZ LOUNGE Karaoke with with Lisa Lisa Lisa, Lisa, 9pm, 9pm, no no cover cover 235 W. Second St., (775) 324-4255 EL CORTEZ LOUNGE 235 W. Second St., (775) 324-4255 Karaoke with Lisa Lisa, 9pm, no EL CORTEZ LOUNGE Karaoke with Lisa Lisa, 9pm, no cover cover 235 W. Second St., (775) 324-4255 235 W. Second St., (775) 324-4255 FUEGO FUEGO 170 S. FUEGO 170 S. Virginia Virginia St., St., (775) (775) 322-1800 322-1800 FUEGO 170 S. Virginia St., 322-1800 170 S. GRID Virginia BAR St., (775) (775) THE & GRILL THE GRID BAR & 322-1800 GRILL 8545 N. Lake Blvd., Kings Beach; THE GRID BAR & 8545 N. Lake Blvd., Kings Beach; (530) (530) 546-0300 546-0300 THE GRID BAR & GRILL GRILL 8545 N. Lake Blvd., Kings (530) 546-0300 8545 N. Lake SPORTS Blvd., Kings Beach; Beach; (530) 546-0300 HARRY’S BAR & GRILL HARRY’S SPORTS BAR & GRILL 1100 E. Plumb Ln., (775) 828-7665 HARRY’S SPORTS BAR & GRILL 1100 E. PlumbSPORTS Ln., (775) 828-7665 HARRY’S BAR & GRILL 1100 E. Ln., 1100 E. Plumb Plumb SALOON Ln., (775) (775) 828-7665 828-7665 HELLFIRE HELLFIRE SALOON 9825 S. Virginia St., HELLFIRE SALOON 9825 S. VirginiaSALOON St., (775) (775) 622-8878 622-8878 HELLFIRE

FRIDAY FRIDAY 11/14 11/14 FRIDAY 11/14

FRIDAY 11/14 Deep Deep house house DJs, DJs, 10pm, 10pm, no no cover cover Deep house Deep house DJs, DJs, 10pm, 10pm, no no cover cover DJ Boogi, Boogi, 10pm, 10pm, no no cover cover before before 10pm, DJ 10pm, $5 after DJ Boogi, $5 DJ after Boogi, 10pm, 10pm, no no cover cover before before 10pm, 10pm, $5 after after $5 Open Mic Mic Night, Night, 7pm, 7pm, no no cover cover Open Open Open Mic Mic Night, Night, 7pm, 7pm, no no cover cover

10th 10th Annual Annual Pink Pink Party Party w/The w/The Scumfrog, Scumfrog, The others, 9pm, $10-$20 10th Rhino, Annual Pink Scumfrog, The Rhino, 9pm,w/The $10-$20 10th Annualothers, Pink Party Party w/The Scumfrog, The Rhino, others, 9pm, $10-$20 The Rhino, others, 9pm, $10-$20

The The Clarke Clarke Brothers, Brothers, 9pm, 9pm, no no cover cover The Clarke Brothers, 9pm, The Clarke Brothers, 9pm, no no cover cover Good Friday Friday with with rotating rotating DJs, DJs, Good 10pm, no cover Good Friday with rotating DJs, 10pm, no cover Good Friday with rotating DJs, 10pm, 10pm, no no cover cover

Moon Moon Gravy, Gravy, 7pm, 7pm, no no cover cover Moon Moon Gravy, Gravy, 7pm, 7pm, no no cover cover VooDoo VooDoo Dogz, Dogz, 9:30pm, 9:30pm, no no cover cover VooDoo VooDoo Dogz, Dogz, 9:30pm, 9:30pm, no no cover cover Karaoke Karaoke with with Lisa Lisa Lisa, Lisa, 9pm, 9pm, no no cover cover Karaoke Karaoke with with Lisa Lisa Lisa, Lisa, 9pm, 9pm, no no cover cover Live flamenco guitar music, Live flamenco guitar music, 5:30pm, no cover Live flamenco flamenco guitar music, music, 5:30pm, no cover Live guitar 5:30pm, 5:30pm, no no cover cover

Rick Rick Hammond Hammond Blues Blues Band, Band, 8:30pm, no cover cover Rick Blues 8:30pm, no Rick Hammond Hammond Blues Band, Band, 8:30pm, 8:30pm, no no cover cover

9825 9825 S. S. Virginia Virginia St., St., (775) (775) 622-8878 622-8878

SATURDAY SATURDAY 11/15 11/15 SATURDAY 11/15

SATURDAYClowns, 11/15 Drinking Drinking with with Clowns, 9pm, 9pm, no no cover cover Drinking with Drinking with Clowns, Clowns, 9pm, 9pm, no no cover cover DJ Boogi, Boogi, 10pm, 10pm, no no cover cover before before 10pm, 10pm, DJ $5 after DJ Boogi, $5 DJ after Boogi, 10pm, 10pm, no no cover cover before before 10pm, 10pm, $5 after after $5

SUNDAY SUNDAY 11/16 11/16 SUNDAY SUNDAY 11/16 11/16

MONDAY-WEDNESDAY MONDAY-WEDNESDAY 11/17-11/19 11/17-11/19 MONDAY-WEDNESDAY 11/17-11/19

MONDAY-WEDNESDAY 11/17-11/19 DG DG Kicks, Kicks, 9pm, 9pm, Tu, Tu, no no cover cover DG Kicks, DG Kicks, 9pm, 9pm, Tu, Tu, no no cover cover Open Mic Mic w/Steve w/Steve Elegant, Elegant, 7pm, 7pm, Tu, Tu, no no cover cover Open Karaoke, 10pm, Tu, W, Open w/Steve 7pm, Karaoke, Tu,Elegant, W, no no cover cover Open Mic Mic10pm, w/Steve Elegant, 7pm, Tu, Tu, no no cover cover Karaoke, 10pm, 10pm, Tu, Tu, W, W, no no cover cover Karaoke,

P Po ost st sh sho ow ws so on nlin P line eb re by sh y Po is o og w st re s shri o gst iste g on lin te a w e s ri ottn b n n g lin a e re by y g w is wgw te rew w ri n w is.n g ew te a sr t rinsr .new ev g ev atie w .c o m ie w w w .c /r w o .n e m n w ew o.n sr /rw e ev enwo ew d .. D w D .c eie ea eve asr dlin ieis th lin w.c /r oe is e m n Fr tho em /rid D e eay a no Fr efo d o..b id fo lin ay D re e e b a is e d th lin re e e is Fr th id e p ay b b lic e fo a pFru re ti uid o bay b n licati efo .. onre p pu ub blic lica ati tio on n..

Anders Anders Osborne, Osborne, Marc Marc Broussard, Broussard, JJ Grey, Luther 9pm, Anders Osborne, Marc JJ Grey,Osborne, Luther Dickinson, Dickinson, 9pm, $30-$50 $30-$50 Anders Marc Broussard, Broussard, JJ Grey, Luther Dickinson, JJ Grey, Luther Dickinson, 9pm, 9pm, $30-$50 $30-$50 Live music, 9pm, no cover Live Live music, 9pm, no cover Live music, music, 3pm, 3pm, no no cover cover Live music, music, 9pm, 9pm, no no cover cover Live 3pm, no Live Live music, music, 3pm, no cover cover Rob & & Tony Tony with with Jimmy, Jimmy, Rob 9pm, no cover Rob with 9pm, cover Rob & &noTony Tony with Jimmy, Jimmy, 9pm, no no cover cover 9pm,

¡Mayday!, ¡Mayday!, MURS, MURS, Ces Ces Cru, Cru, Traj Traj Hardie, Hardie, 8:30pm, Tu, Tu, $15 $15 ¡Mayday!, 8:30pm, ¡Mayday!, MURS, MURS, Ces Ces Cru, Cru, Traj Traj Hardie, Hardie, 8:30pm, Tu, $15 8:30pm, Night Tu, $15 Monday Monday Night Open Open Mic, Mic, 8pm, no Monday Open 8pm, M, M, Night no cover cover Monday Night Open Mic, Mic, 8pm, 8pm, M, M, no no cover cover Strange on the Range, Strange on the Range, 7pm, 7pm, W, W, no no cover cover Strange Strange on on the the Range, Range, 7pm, 7pm, W, W, no no cover cover

Polyrhythmics Polyrhythmics Polyrhythmics Nov. Polyrhythmics Nov. 14, 14, 10 10 p.m. p.m.

Traditional Traditional Irish Irish Tune Tune Session, Session, 7pm, Tu, cover Traditional Tune 7pm, Tu, no noIrish cover Traditional Irish Tune Session, Session, 7pm, Tu, Tu, no no cover cover 7pm,

Comedy Comedy

World World Dance Dance Open Open Floor, Floor, 8pm, no no cover cover World 8pm, World Dance Dance Open Open Floor, Floor, 8pm, no cover 8pm, no cover

CW CW and and Mr. Mr. Spoons, Spoons, noon, noon, M, M, no no cover cover CW CW and and Mr. Mr. Spoons, Spoons, noon, noon, M, M, no no cover cover

Determined, Determined, 9:30pm, 9:30pm, no no cover cover Determined, Determined, 9:30pm, 9:30pm, no no cover cover Karaoke with Miss Amanda, Karaoke with Miss Amanda, 9pm, no cover Karaoke with Miss Miss Amanda, Amanda, 9pm, no cover Karaoke with 9pm, 9pm, no no cover cover

Karaoke Karaoke with with Lisa Lisa Lisa, Lisa, 9pm, no Karaoke with 9pm, no cover cover Karaoke with Lisa Lisa Lisa, Lisa, 9pm, no cover 9pm, no cover

Karaoke Karaoke w/Nitesong w/Nitesong Productions, Productions, 9pm, 9pm, Tu, Tu, Open Night, 8:30pm, no Karaoke w/Nitesong Productions, Tu, Open Mic/Ladies Mic/Ladies Night, 8:30pm, W, W,9pm, no cover cover Karaoke w/Nitesong Productions, 9pm, Tu, Open Mic/Ladies Night, 8:30pm, W, no cover Open Mic/Ladies Night, 8:30pm, W, noSophie, cover Karaoke w/Lisa Lisa, 9pm, M, w/Miss Karaoke w/Lisa Lisa, 9pm, M, w/Miss Sophie, 9pm, w/Miss Amanda, 9pm, W, cover Karaoke 9pm, M, 9pm, Tu, Tu, w/Lisa w/MissLisa, Amanda, W, no noSophie, cover Karaoke w/Lisa Lisa, 9pm,9pm, M, w/Miss w/Miss Sophie, 9pm, 9pm, Tu, Tu, w/Miss w/Miss Amanda, Amanda, 9pm, 9pm, W, W, no no cover cover

Karaoke Karaoke w/Andrew, w/Andrew, 9pm, 9pm, no no cover cover Karaoke w/Andrew, Karaoke w/Andrew, 9pm, 9pm, no no cover cover

Bass Bass Heavy, Heavy, 9pm, 9pm, W, W, $TBA $TBA Bass Heavy, Bass Heavy, 9pm, 9pm, W, W, $TBA $TBA

DJ DJ and and karaoke, karaoke, 9pm, 9pm, no no cover cover DJ DJ and and karaoke, karaoke, 9pm, 9pm, no no cover cover

Open Open mic, mic, 7pm, 7pm, no no cover cover Open Open mic, mic, 7pm, 7pm, no no cover cover

Billy Billy Sidwell, Sidwell, 9pm, 9pm, no no cover cover Billy Billy Sidwell, Sidwell, 9pm, 9pm, no no cover cover

Crystal Bay Club Nov. 14, p.m.

Crystal Bay Club Nov. 14, 10 10 p.m.

14 Highway Crystal Bay28 Club 14 Highway 28 Crystal Bay Club Crystal Bay 14 Highway 28 Crystal Bay28 14 Highway 833-6333 Crystal Bay 833-6333Bay Crystal 833-6333 833-6333

3rd 3rd Street, Street, 125 125 W. W. Third Third St., St., 323-5005: 323-5005: Comedy Night & Improv w/Patrick Shillito, 3rd Street, 125 W. Third 323-5005: Comedy Night & Improv w/Patrick Shillito, 3rd W, Street, 125 W. Third St., St., 323-5005: 9pm, no cover Comedy Night & Improv Improv w/Patrick w/Patrick Shillito, Shillito, W, 9pm, Night no cover Comedy & W, 9pm, 9pm, no cover cover Catch aa Rising Star, W, no Catch Rising Star, Silver Silver Legacy, Legacy, 407 407 N. N. Virginia St., 329-4777: Sam Morril, Th, Catch aa Rising Silver Legacy, Virginia St.,Star, 329-4777: Sam Morril,407 Th,N. Catch Rising Star, Silver Legacy, 407 N. Su, 7:30pm, $15.95; F, 7:30pm, 9:30pm, Virginia St., 329-4777: Sam Morril, Th, Su, 7:30pm, $15.95; F, 7:30pm, 9:30pm, Virginia St., 329-4777: Sam Morril, Th, $15.95; Sa, 7:30pm, 9:30pm, $17.95; Su, 7:30pm, $15.95; F, 7:30pm, 9:30pm, $15.95; Sa, 7:30pm, 9:30pm, $17.95; Su, 7:30pm, $15.95; F, 7:30pm, 9:30pm, Mitchell Walters, Tu-W, 7:30pm, $15.95 $15.95; 7:30pm, 9:30pm, $17.95; Mitchell Walters, Tu-W, 7:30pm, $15.95 $15.95; Sa, Sa, 7:30pm, 9:30pm, $17.95; Mitchell Walters, Tu-W, 7:30pm, The Improv at Harveys Cabaret, Harveys Tu-W, Cabaret, 7:30pm, $15.95 $15.95 The Mitchell ImprovWalters, at Harveys Harveys Lake Tahoe, Stateline, (800) The Improv at Harveys Cabaret, Harveys Tahoe, Stateline, (800) 553-1022: 553-1022: The Lake Improv at Harveys Cabaret, Harveys Ahmed Ahmed, Feral Ozel, Th, Th-F, Su, Lake Tahoe, Stateline, (800) 553-1022: AhmedTahoe, Ahmed,Stateline, Feral Ozel, Th, Th-F,553-1022: Su, 9pm, 9pm, Lake (800) $25; Sa, 8pm, 10pm, $30, Mark Pitta, Ahmed Ahmed, Feral Ozel, Th, Th-F, Su, $25; Sa,Ahmed, 8pm, 10pm, $30, Mark Pitta, Ahmed Feral Ozel, Th, Th-F, Su, 9pm, 9pm, Annie Lederman, W, 9pm, $25 $25; Sa, 8pm, 10pm, $30, Mark Pitta, AnnieSa, Lederman, W, 9pm, $25; 8pm, 10pm, $30, $25 Mark Pitta, Annie Lederman, W, 9pm, $25 Reno-Tahoe Comedy at Annie Lederman, W, 9pm, $25 Reno-Tahoe Comedy at Pioneer Pioneer Underground, 100 S. Virginia Reno-Tahoe Comedy Underground, 100at Virginia St., St., Reno-Tahoe Comedy atS.Pioneer Pioneer 686-6600: Sean Peabody, F,F, 8:30pm; Underground, S. St., 686-6600: Sean100 Peabody, 8:30pm; Underground, 100 S. Virginia Virginia St., Sa, 6:30pm, 9:30pm, $12-$15 686-6600: Sean Sa, 6:30pm, 9:30pm, $12-$15F,F, 8:30pm; 686-6600: Sean Peabody, Peabody, 8:30pm; Sa, Sa, 6:30pm, 6:30pm, 9:30pm, 9:30pm, $12-$15 $12-$15

Goin Goin Country, Country, 8pm, 8pm, W, W, no no cover cover Goin Goin Country, Country, 8pm, 8pm, W, W, no no cover cover

775.324.1917

THESE DON’T

MIX

Think you know your limits?

Think again.

If you drink, don’t drive.

Period.

GET GREAT HAIR!

OPINION OPINION OPINION OPINION

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GREEN GREEN GREEN GREEN

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FEATURE STORY FEATURE STORY FEATURE FEATURE STORY STORY

SATURDAY, NOV 15 9:30PM - 1:30 AM

FRIDAY, NOV 14 9:30PM - 1:30 AM

• Jodi & staff can do it • You can afford it

american & latin music for all occasions 775.412.8873 info@josethedj.com www.josethedj.com

DETERMINED

THE VOODOO DOGZ

20

$

EXPRESS CUTS

EVERY TUESDAY

Jodi Allard , stylist/own er

salon renova || ||

294 E Moana Lane • Independence Square 775.825.8228

ARTS&CULTURE ARTS&CULTURE ARTS&CULTURE ARTS&CULTURE

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IN IN ROTATION ROTATION IN IN ROTATION ROTATION

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ART OF THE ART OF THE STATE STATE ART ART OF OF THE THE STATE STATE

EVERY WEDNESDAY OPEN-MIC WITH

KAROAKE WITH NITESONG PRODUCTIONS

FRAZZLED

STARTING AT 9PM

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FILM FILM FILM FILM

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MUSICBEAT MUSICBEAT MUSICBEAT MUSICBEAT

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8:30PM - 11:30 PM

275 E. 4th St. | Reno, NV | 89501 | THIS WEEK | MISCELLANY | NOVEMBER 13, 2014 | RN&R |

NIGHTCLUBS/CASINOS NIGHTCLUBS/CASINOS NIGHTCLUBS/CASINOS NIGHTCLUBS/CASINOS

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THIS WEEK THIS THIS WEEK WEEK

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MISCELLANY MISCELLANY MISCELLANY

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NOVEMBER 13, 2014 NOVEMBER NOVEMBER 13, 13, 2014 2014

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RN&R RN&R RN&R

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27 27 27 27

THURSDAY THURSDAY 11/13 11/13

HIMMEL HIMMEL HAUS HAUS

FRIDAY FRIDAY 11/14 11/14

SATURDAY SATURDAY 11/15 11/15

SUNDAY SUNDAY 11/16 11/16

MONDAY-WEDNESDAY MONDAY-WEDNESDAY 11/17-11/19 11/17-11/19 Open Mic Night, 9pm, M, no cover Open Night, Mic Night, no cover Trivia 9pm,9pm, W, noM,cover Trivia Night, 9pm, W, no cover

3819 Saddle Rd., South Lake Tahoe; (530) 314-7665 3819 Saddle Rd., South Lake Tahoe; (530) 314-7665

THE THE HOLLAND HOLLAND PROJECT PROJECT

The World is a Beautiful Place, I Am No The World is aToBeautiful Place, I Am No Longer Afraid Die, 7pm, $5-$8 Longer Afraid To Die, 7pm, $5-$8

140 Vesta St., (775) 742-1858 140 Vesta St., (775) 742-1858

Wild Ones, Rigorous Proof, Pompeiio, Wild Ones, 7:30pm, $5 Rigorous Proof, Pompeiio, 7:30pm, $5

JAVA JAVA JUNGLE JUNGLE

Outspoken: Open Mic Night, Outspoken: Open Mic Night, 7pm, M, no cover 7pm, M, no cover

246 W. First St., (775) 329-4484 246 W. First St., (775) 329-4484

JUB JUB JUB’S JUB’S THIRST THIRST PARLOR PARLOR

Yellowcard Yellowcard

1) Twisted Insane, Godz, Toc N’ Face, 1) Twisted Insane, Godz, TocZPN’Ratik, Face, Abernasty, Illtrix, Momatik, Abernasty, 7pm, $12 Illtrix, Momatik, ZP Ratik, 7pm, $12

71 S. Wells Ave., (775) 384-1652 71 S. Wells Ave., (775) 384-1652 1) Showroom 2) Main Bar 1) Showroom 2) Main Bar

Nov. 14, 8 p.m.

Nov. 14, 8 p.m.

Knitting Factory Knitting Factory 211 N. Virginia St, 211 N. Virginia St, 323-5648 323-5648

2) Blazin Mics!, 10pm, M, no cover 2) Blazin Mics!, 10pm, M, no cover

KNITTING KNITTING FACTORY FACTORY CONCERT CONCERT HOUSE HOUSE

Deltron 3030, Kid Koala, 8pm, $20-$40 Deltron 3030, Kid Koala, 8pm, $20-$40

Yellowcard, Memphis May Fire, Yellowcard, Memphis May Fire, Emarosa, 8pm, $24-$40 Emarosa, 8pm, $24-$40

Hoodie Allen, Chiddy Bang, Max, 8pm, Hoodie Allen, Chiddy Bang, Max, 8pm, $29.50-$50 $29.50-$50

MOODY’S MOODY’S BISTRO BISTRO BAR BAR & & BEATS BEATS

Live music, 8:30pm, no cover Live music, 8:30pm, no cover

Live music, 8:30pm, no cover Live music, 8:30pm, no cover

Live music, 8:30pm, no cover Live music, 8:30pm, no cover

Acoustic Wonderland, Acoustic Wonderland, 7pm, no cover 7pm, no cover

DJ Razz, 9pm, no cover DJ Razz, 9pm, no cover

211 N. Virginia St., (775) 323-5648 211 N. Virginia St., (775) 323-5648

10007 Bridge St., Truckee; (530) 587-8688 10007 Bridge St., Truckee; (530) 587-8688

PADDY PADDY & & IRENE’S IRENE’S IRISH IRISH PUB PUB

906-A Victorian Ave., Sparks; (775) 358-5484 906-A Victorian Ave., Sparks; (775) 358-5484

POLO POLO LOUNGE LOUNGE

Gemini, 9pm, no cover Gemini, 9pm, no cover

1559 S. Virginia St., (775) 322-8864 1559 S. Virginia St., (775) 322-8864

Deep Groove, 5pm, no cover Deep Groove, 5pm, no cover

76 N. C St., Virginia City; (775) 847-7474 76 N. C St., Virginia City; (775) 847-7474

Nov. 18, 8:30 p.m.

Nov. 18, 8:30 p.m.

The Alley The Alley 906 Victorian Ave. 906 Victorian Ave. Sparks Sparks 358-8891 358-8891

RUBEN’S RUBEN’S CANTINA CANTINA

1483 E. Fourth St., (775) 622-9424 1483 E. Fourth St., (775) 622-9424

Boogie Madeoff, Sean Pierre, Boogie Madeoff, Sean Pierre, 9pm, $5-$7 9pm, $5-$7

Karaoke, 8pm, no cover Karaoke, 8pm, no cover

Live jazz, 7:30pm, W, no cover Live jazz, 7:30pm, W, no cover

924 S. Wells Ave., (775) 323-4142 924 S. Wells Ave., (775) 323-4142 148 West St., (775) 284-3363 148 West St., (775) 284-3363

Bluegrass/Americana Open Bluegrass/Americana Open Performance Jam, 7pm, no cover Performance Jam, 7pm, no cover

ST. ST. JAMES JAMES INFIRMARY INFIRMARY

Local Music Night w/locals bands Local or localMusic DJs,Night 9pm, w/locals no coverbands or local DJs, 9pm, no cover

445 California Ave., (775) 657-8484 445 California Ave., (775) 657-8484

Tuesday Night Trivia, 8pm, Tu, Reno Beer Tuesday Night Trivia, 8pm,9pm, Tu, Reno and Record Club w/DJs, W, noBeer cover and Record Club w/DJs, 9pm, W, no cover

Dance party, 9pm, no cover Dance party, 9pm, no cover

WILD WILD RIVER RIVER GRILLE GRILLE

Sunday Jazz, 2pm, no cover Sunday Jazz, 2pm, no cover

17 S. Virginia St., (775) 284-7455 17 S. Virginia St., (775) 284-7455

WILDFLOWER WILDFLOWER VILLAGE VILLAGE

1) The Writer’s Block Open Mic,

4275-4395 W. Fourth St., (775) 787-3769 1) ThenoWriter’s 7pm, cover Block Open Mic, 4275-4395 W. Fourth St., (775) 787-3769 1) Golden Rose Cafe 2) Green Fairy Pub 3) Cabaret 7pm, no cover 1) Golden Rose Cafe 2) Green Fairy Pub 3) Cabaret

RENO SUBARU

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‘09 CHEVROLET COBALT LT CD/MP3/Satellite Radio, Keyless Entry!

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‘07 CHRYSLER ASPEN LIMITED, Rear Air, 3rd Row, Steering Wheel Controls! #7F543751

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Fall in love with our Great Selection of Certified Pre-Owned Subaru.

‘10 SUBARU TRD Sport, Tonneau Cover, Pre-Owned.

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‘14 FORD FIESTA TITANIUM Heated Leather Seats, Bluetooth, Alloy Wheels! #EM212550

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SHOP: LITHIARENOSUBARU.COM

SALES HOURS Monday-Saturday 9:00am-8:00pm | Sunday 10:00am-6:00pm

See dealer for limited warranty details. Price does not include $345 dealer doc fee, taxes and license fees. Offers expire 11/19/14.

RN&R | NOVEMBER 13, 2014 RN&R | NOVEMBER 2014 RN&R | 13, NOVEMBER 13, 2014

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‘12 HYUNDAI SONATA HYBRID SEDAN Keyless Start, iPod/MP3 Input, Alloys $ #CA030619

1) Wildflower Comedy Power Hour Open 1) Wildflower Comedy Power HourDiOpen Mic, 8:30pm Tu, no cover 3) Jack Mic, 8:30pm Tu, no6pm, cover Di Carlo, Red Dawn, W,3)noJack cover Carlo, Red Dawn, 6pm, W, no cover

1) Reno Music Project Open Mic, 1) Reno Music Project Open Mic, 6:30pm, no cover 6:30pm, no cover

WE’LL PAY CASH

‘05 FORD EXPLORER LIMITED 4.6L 4X4 Heated Leather Seats, Trailer Hitch! $ #5ZA47387

Open Mic Night, 7pm, M, W, no cover Open Mic Night, 7pm, M, W, no cover Hip Hop Open Mic, 10pm, W, no cover Hip Hop Open Mic, 10pm, W, no cover

RYAN’S RYAN’S SALOON SALOON

SE7EN SE7EN TEAHOUSE/BAR TEAHOUSE/BAR

#97144919

Steel Panther, 8pm, M, $23.50-$40 Steel Panther, 8pm, M, $23.50-$40

Gemini, 9pm, no cover Gemini, 9pm, no cover

RED RED DOG DOG SALOON SALOON

¡Mayday! ¡Mayday!

Run with the Hunted, Hollow Earth, Run with theMeHunted, Earth, Exalt, Drag Under,Hollow 7pm, M, $10 Exalt, Drag Me Under, 7pm, M, $10

19,998

‘11 FORD ESCAPE LIMITED 4X4 Heated Leather Seats, CD/MP3! $ #BKC65098

15,998

‘11 CHEVY AVALANCHE LT1 4X4, LOW MILES, Remote Engine Start! #BG376257

29,998

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ATLANTIS CASINO RESORT SPA 3800 S. VirginiaCASINO St., (775) RESORT 825-4700 SPA ATLANTIS

1) Grand Ballroom Cabaret 3800 S. Virginia St.,Stage (775)2)825-4700 1) Grand Ballroom Stage 2) CARSON VALLEY INNCabaret 1627 Hwy. 395, Minden; INN (775) 782-9711 CARSON VALLEY 1) Valley 2) Cabaret 3) TJ’s Corral 1627 Hwy.Ballroom 395, Minden; (775)Lounge 782-9711 1) Valley Ballroom Cabaret Lounge 3) TJ’s Corral CRYSTAL BAY2) CLUB 14 Hwy. 28, Crystal Bay; (775) 833-6333 CRYSTAL BAY CLUB 1) Room 2) Red 14 Crown Hwy. 28, Crystal Bay;Room (775) 833-6333 1) Crown Room 2)RESORT Red RoomCASINO ELDORADO 345 N. Virginia St., (775) 786-5700 ELDORADO RESORT CASINO 1) Brew Brothers 345Showroom N. Virginia2)St., (775) 786-5700 3) Showroom BuBinga Live Stadium Bar 1) 2) 4) Brew Brothers 3) BuBingaSIERRA Live 4) Stadium Bar GRAND RESORT 2500 E. Second St., (775) 789-2000 GRAND SIERRA RESORT 1) Grand TheaterSt., 2) (775) Lex Nightclub 2500 E. Second 789-2000 3) SportsTheater Book 4)2)Cantina 1) Grand Lex Nightclub 3) Sports Book LAKE 4) Cantina HARRAH’S TAHOE 15 Hwy. 50, Stateline; 588-6611 HARRAH’S LAKE(775) TAHOE 1) South Shore Room 2) Peek588-6611 Nightclub 15 Hwy. 50, Stateline; (775) 3) CenterShore StageRoom Lounge 1) South 2) Peek Nightclub 3) Center StageRENO Lounge HARRAH’S 219 N. Center St., (775) 788-2900 HARRAH’S RENO 1) The Zone 219Sammy’s N. CenterShowroom St., (775)2)788-2900 3) Sammy’s Sapphire Lounge 4) Plaza 5) Convention Center 1) Showroom 2) The Zone 3) Sapphire Lounge 4) Plaza 5) Convention Center HARVEYS LAKE TAHOE 18 Hwy. 50, Stateline; 588-6611 HARVEYS LAKE (775) TAHOE 1) Outdoor 2) Cabo Cantina Lounge 18 Hwy. 50,Arena Stateline; (775)Wabo 588-6611 1) Arena 2) Cabo Wabo Cantina Lounge JAOutdoor NUGGET 1100 NUGGET Nugget Ave., Sparks; (775) 356-3300 JA 1) Celebrity 2) Rose 3) Gilley’s 1100 NuggetShowroom Ave., Sparks; (775)Ballroom 356-3300 1) Celebrity Showroom 2) Rose Ballroom 3) Gilley’s MONTBLEU RESORT 55 Hwy. 50, Stateline; (800) 648-3353 MONTBLEU RESORT 1) Opal 3) Blu 4) The Zone 55Theatre Hwy. 50,2)Stateline; (800) 648-3353 1) Theatre 2) Opal 3) Blu 4) The Zone CASINO PEPPERMILL RESORT SPA 2707 S. Virginia St.,RESORT (775) 826-2121 PEPPERMILL SPA CASINO 1) Tuscany Ballroom 2) Terrace Lounge 3) Edge 2707 S. Virginia St., (775) 826-2121 1) Tuscany LEGACY Ballroom 2) Terrace Lounge 3) Edge SILVER 407 N. Virginia St., (775) 325-7401 SILVER LEGACY 1) Exposition Rum Bullions Island Bar 407Grand N. Virginia St., Hall (775)2)325-7401 3) Grand Aura Ultra Lounge 1) Exposition Hall4)2)Silver Rum Baron BullionsLounge Island Bar 3) Aura Ultra Lounge 4) Silver Baron Lounge

OPINION OPINION

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NEWS NEWS

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GREEN GREEN

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THURSDAY 11/13 THURSDAY 11/13

FRIDAY 11/14 FRIDAY 11/14

SATURDAY 11/15 SATURDAY 11/15

SUNDAY 11/16 SUNDAY 11/16

MONDAY-WEDNESDAY 11/17-11/19 MONDAY-WEDNESDAY 11/17-11/19

2) Palmore Brothers, 8pm, no cover 2) Palmore Brothers, 8pm, no cover

2) Palmore Brothers, 4pm, no cover Atomika, 10pm, no cover 2) Palmore Brothers, 4pm, no cover Atomika, 10pm, no cover

2) Palmore Brothers, 4pm, no cover Atomika, 10pm, no cover 2) Palmore Brothers, 4pm, no cover Atomika, 10pm, no cover

2) Atomika, 8pm, no cover 2) Atomika, 8pm, no cover

2) Steppen Stonz, 8pm, M, Tu, Stonz, W, no cover 2) Steppen 8pm, M, Tu, W, no cover

2) After Dark, 8pm, no cover 2) After Dark, 8pm, no cover

2) After Dark, 8pm, no cover 2) After Dark, 8pm, no cover

2) After Dark, 8pm, no cover 2) After Dark, 8pm, no cover

2) George Pickard, 6pm, Tu, W, no cover 2) George Pickard, 6pm, Tu, W, no cover

1) Polyrhythmics, 10pm, no cover 1) Polyrhythmics, 10pm, no cover

1) Metal Shop, 9pm, no cover 2) Metal DJ Lucky, Blue Whiting, 1) Shop, 9pm, no cover 11:30pm, no cover 2) DJ Lucky, Blue Whiting, 11:30pm, no cover

1) Elayne Boosler, 8:30pm, W, $17-$20 1) Elayne Boosler, 8:30pm, W, $17-$20

2) Left of Centre, 10:30pm, no cover 2) Left of Centre, 10:30pm, no cover

2) Left of Centre, 10:30pm, no cover 2) Left of Centre, 10:30pm, no cover

2) Locals Night w/DJ 2Wice, 10pm, no cover w/local ID; $15 after 2) Locals Night w/DJ 2Wice, midnight Honky Tonk Thursdays 10pm, no 3) cover w/local ID; $15 after w/DJ Jamie G, 10pm, noThursdays cover midnight 3) Honky Tonk w/DJ Jamie G, 10pm, no cover

3) Boots & Daisy Dukes /DJ Jamie G, 10pm, no & cover 3) Boots Daisy Dukes /DJ Jamie G, 10pm, no cover 2) DJ Louie Giovanni, 10pm, $20 3) the Party, 9pm, no cover 2) Arty DJ Louie Giovanni, 10pm, $20 3) Arty the Party, 9pm, no cover

2) Left of Centre, 10:30pm, no cover 2) Left of Centre, 10:30pm, no cover

DJ Spryte DJ Spryte Nov. 15, 10 p.m.

Peppermill Nov. 15, 10 p.m.

2707 S. Virginia St. Peppermill 826-2121 2707 S. Virginia St. 826-2121

1) Christmas Wonderland, 7pm, Tu, W, $19.95 -$25.95Wonderland 2) Live Band Karaoke, , 7pm, Tu, W, 1) Christmas 10pm, DJ Chris English, Tu, $19.95 M, -$25.95 2) Live Band10pm, Karaoke, Alias, 10:30pm, W, no cover 10pm, M, DJ Chris English, 10pm, Tu, Alias, 10:30pm, W, no cover

2) Left of Centre, 10:30pm, no cover 2) Left of Centre, 10:30pm, no cover

1) A Journey Through Pop Culture w/Jeff Tracta,Through 8pm, $22-$60 2) DJ PeetiPop Culture 1) A Journey V, 10pm, $30 3)8pm, County Social2)Saturdays w/Jeff Tracta, $22-$60 DJ Peetiw/DJ Jamie noSocial coverSaturdays V, 10pm, $30G,3)10pm, County w/DJ Jamie G, 10pm, no cover 1) The Spinners, 7:30pm, $49.50 2) DJ Rockwell, Rick Gee, DJ SN1, 1) The Spinners,DJ 7:30pm, $49.50 10pm, $20 2) DJ Rockwell, DJ Rick Gee, DJ SN1, 3) Arty$20 the Party, 9pm, no cover 10pm, 3) Arty the Party, 9pm, no cover 1) Two Kings, 8pm, $29.50-$40.50 3) Jackie Landrum, 8pm, no cover Kings , 8pm, $29.50-$40.50 1) Two 1) Two Kings, 8pm, $29.50-$40.50 5) Vicki Mama, 3) JackieLawrence Landrum,&8pm, no cover 1) Two Kings, 8pm, $29.50-$40.50 7pm, $40.50-$51.50 5) Vicki Lawrence & Mama, 7pm, $40.50-$51.50

Karaoke Karaoke

1) Two Kings, 8pm, $29.50-$40.50 1) Two Kings, 8pm, $29.50-$40.50

1) Two Kings, 8pm, $29.50-$40.50 3) Jackie Landrum, 8pm, no cover 1) Two Kings , 8pm, $29.50-$40.50 3) Jackie DJ/dancing, 10pm,8pm, no cover 3) Landrum, no cover 3) DJ/dancing, 10pm, no cover

2) Audioboxx, 9:30pm, no cover 2) Audioboxx, 9:30pm, no cover

2) Audioboxx, 10pm, no cover 2) Audioboxx, 10pm, no cover

2) Audioboxx, 10pm, no cover 2) Audioboxx, 10pm, no cover

2) DJ Chris English, 10pm, no cover 2) DJ Chris English, 10pm, no cover

2) Cash Only, 9:30pm, M, Reggie Hall, 9:30pm, Tu, Jesse Acoustic, 9:30pm, 2) Cash Only, 9:30pm, M, Reggie Hall,W, no coverTu, Jesse Acoustic, 9:30pm, W, 9:30pm, no cover

3) DJ/dancing, 5pm, no cover 73)Days Gone, 8pm, DJ/dancing, 5pm,nonocover cover 7 Days Gone, 8pm, no cover

3) DJ/dancing, 5pm, 11pm, no cover 73)Days Gone, 8pm, cover DJ/dancing, 5pm,no11pm, no cover 7 Days Gone, 8pm, no cover

3) DJ/dancing, 5pm, 11pm, no cover 73)Days Gone, 8pm, cover DJ/dancing, 5pm,no11pm, no cover 7 Days Gone, 8pm, no cover

3) DJ/dancing, 5pm, Bikini Bull Riding Competition, cover 3) DJ/dancing,9pm, 5pm,noBikini Bull Riding Competition, 9pm, no cover

3) DJ Trey, 6pm W, no cover 3) DJ Trey, 6pm W, no cover

3) Boogie Nights, 9pm, $10 4) 9pm, 9pm, no cover 3) Karaoke, Boogie Nights, $10 4) Karaoke, 9pm, no cover

3) Boogie Nights, 9pm, $10 4) 9pm, 9pm, no cover 3) Karaoke, Boogie Nights, $10 4) Karaoke, 9pm, no cover

2) Ike & Martin, 8pm, no cover 3) Ike Fixx&Fridays, after 8pm 2) Martin,7:30pm, 8pm, no$10 cover 3) Fixx Fridays, 7:30pm, $10 after 8pm 1) Jim Jefferies, 8pm, $32.50-$45.50 2) Jim Superlicious, cover 1) Jefferies, 9pm, 8pm, no $32.50-$45.50 3) Friday,9pm, 9pm,nonocover cover 2) Fashion Superlicious, 4) Freeze Frame, 9pm, no 3) Fashion Friday, 9pm, no cover cover 4) Freeze Frame, 9pm, no cover

2) Ike & Martin, 8pm, no cover 3) Ike DJ Spryte, 10pm, 2) & Martin, 8pm,$20 no cover 3) DJ Spryte, 10pm, $20

2) Ike & Martin, 7pm, no cover 2) Ike & Martin, 7pm, no cover 2) Bonzai Thursdays w/DJ Trivia, 8pm, no cover 2) Bonzai Thursdays w/DJ Trivia, 3) University 8pm, no coverof Aura, 9pm, no cover 3) University of Aura, 9pm, no cover

FEATURE STORY FEATURE STORY

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ARTS&CULTURE ARTS&CULTURE

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IN ROTATION IN ROTATION

| |

ART OF THE STATE ART OF THE STATE

3) Boogie Nights, 9pm M, $10 3) Boogie Nights, 9pm M, $10

2) Superlicious, 9pm, no cover 3) Superlicious, Seduction Saturdays, 2) 9pm, no 9pm, cover$5 4) Frame, 9pm, no9pm, cover 3) Freeze Seduction Saturdays, $5 4) Freeze Frame, 9pm, no cover

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FOODFINDS FOODFINDS

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FILM FILM

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1) Legends of MMA, 6pm, $25-$75 2) Legends RecoveryofSundays, 10pm, no cover 1) MMA, 6pm, $25-$75 3) 9pm,10pm, no cover 2) Industry RecoveryNight, Sundays, no cover 3) Industry Night, 9pm, no cover

MUSICBEAT MUSICBEAT

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NIGHTCLUBS/CASINOS NIGHTCLUBS/CASINOS

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Elbow Room Bar, 2002 Victorian Ave., Sparks, 359-3526: Th, 7pm, cover Ave., Sparks, Elbow Room Bar, 2002noVictorian 359-3526: Th, 7pm, no Blvd., cover Stead, Hangar Bar, 10603 Stead 677-7088: Kat, Blvd., Sa, 9pm, no cover Hangar Bar, Karaoke 10603 Stead Stead, 677-7088: Karaoke no cover Murphy’s Law Irish Kat, Pub,Sa, 1809pm, W. Peckham Lane, Ste. 1070, 823-9977: Starr Murphy’s Law Irish Pub, 180Steve W. Peckham Karaoke, 9pm,823-9977: no cover Steve Starr Lane, Ste.F,1070, Karaoke, Saloon, F, 9pm, no106cover Ponderosa South C St., Virginia City, 847-7210: Steel Rockin’ Ponderosa Saloon, 106 South C St., Karaoke, F, 7:30pm, no Steel coverRockin’ Virginia City, 847-7210: Karaoke, F, 7:30pm, cover 1475 E. Prater Spiro’s Sports Bar &noGrille, Way, Sports Ste. 103,Bar Sparks, 356-6000: Spiro’s & Grille, 1475 F-Sa, E. Prater 9pm, Ste. no cover Way, 103, Sparks, 356-6000: F-Sa, no cover West9pm, Second Street Bar, 118 W. Second St., 8pm,Bar, no cover West384-7976: SecondDaily, Street 118 W. Second St., 384-7976: Daily, 8pm, no cover

2) Gong Show Karaoke, 8pm, Tu, Show no cover 2) Gong Karaoke, Country-Rock Bingo w/Jeff Gregg, 8pm, Tu, no cover 9pm, W, no cover Country-Rock Bingo w/Jeff Gregg, 9pm, W, no cover

THIS WEEK THIS WEEK

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SPECIAL ADVERTISING SECTION

SPECIAL ADVERTISING SECTION

!

Itʼs happen ing in

ACTIVITIES

6:30PM through 12/9, free. Scheels, 1200 Scheels Dr. (775) 331-2700

SCHEELS TURKEY TROT

A Thanksgiving tradition in the Truckee Meadows. It’s a great place to spend time with family and friends, and a healthy way to start a day usually filled with a whole lot of eating.

Starts and finishes in the Scheels parking lot . Choose from a 10K (6.2 miles, timed) run or a a 2-mile walk or run (not timed). Courses are user-friendly for both runners and walkers. The 10K race begins at 8:30AM. The 2-mile run/walk starts at Scheels and circles around the Sparks Marina Park. Register online at active.com Cost: $25 by 11/20, $30 online only 11/21 -23 or $40 11/24-26 at pre-packet pick up only (9AM-9PM). $60 registration on race day. Participants receive commemorative sweatshirt, fruit and refreshments. Proceeds benefit Keep Truckee Meadows Beautiful and the City of Sparks Youth Scholarship Fund. Th, 11/27 8:30AM. Scheels, 1200 Scheels Dr. (775) 331-2700

HOLIDAY OPEN HOUSE

Come stroll through our holiday wonderland and enjoy snacks and great in-store specials! Sa, 11/22, 10AM-5PM and Su, 11/23, 10AM-5PM, free. Rail City Garden Center, 1720 Brierley Way (775) 355-1551

SCHEELS KIDS KLUB: MAKE AN ORNAMENT Join us in the Scheels Training Rooms to create your very own Christmas Ornament to take home to hang on your tree! The Scheels Training Rooms are located on the 2nd floor, by Archery, in the hallway next to the restrooms. All kids will receive a FREE ride on the Scheels Ferris Wheel.

M,11/24, 6PM, free! Scheels, 1200 Scheels Dr. (775) 331-2700

SCHEELS RUNNING CLUB

Run with expert pacers and enjoy running in a group. Tu,

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CROCHET CONNECTION

Learn to crochet or share tips with other crochet enthusiasts. Th, 4-5:45PM, free. Spanish Springs Library, 7100A Pyramid Lake Highway. (775) 424-1800

FOUR SEASONS BOOK CLUB

The book club meets the first Saturday of each month. Call to find out each month’s book title. First Sa of every month, 1-2PM, free. Sparks Library, 1125 12th St. (775) 352-3200

CONVERSATION CAFE

The drop-in conversation program meets on the first Saturday of each month, 2-4PM, free. Sparks Library, 1125 12th St. (775) 352-3200

CLICKETS KNITTING GROUP

This class is for knitters of all ages and levels. Yarn and needles are available. First and Third Su of every month, 1:30-3PM, free. Spanish Springs Library, 7100A Pyramid Lake Highway, Spanish Springs (775) 424-1800

PERFORMANCE AND MUSIC 3RD ANNIVERSARY OF ACOUSTIC WONDERLAND

This is going to be an extravaganza. All your local favorite players and The November birthday celebration. Just bring you, your instrument and your song. We look forward to seeing and hearing you play! Th, 11/13, 7PM. Paddy & Irene’s Irish Pub, 906-A Victorian Ave. (775) 358-5484

7 DAYS GONE

F, 11/14, 8PM, Sa, 11/15, 8PM and Su, 11/16, 8PM, no cover. JA Nugget, 1100 Nugget Ave. (775) 356-3300

LIVE MUSIC

Sa, 9PM and Su, 3PM, no cover. CBQ, 1330 Scheels Dr. (775) 359-1109

LINE DANCING LESSONS

Line dancing lessons from the Gilley’s Girls from 6PM-8PM. Enjoy DJ Trey from 6PM-mid. W, 6PM through 12/31. Opens 11/5, no cover. JA Nugget, 1100 Nugget Ave. (775) 3563300

DJ RAZZ

A SINGERS-SONGWRITERS SHOWCASE

Originals encouraged, Covers ok. Bring you, your instrument and your song. See you there! Th, 8PM through 11/27, no cover. Paddy & Irene’s Irish Pub, 906-A Victorian Ave. (775) 358-5484

LIVE MUSIC & LATE NIGHT DJ Live music with late-night DJ. F, 5PM-2AM & 7-11PM through 12/26, no cover. John Ascuaga’s Nugget, 1100 Nugget Ave. (775) 356-3300

Come dance the night away to DJ RAZZ! You can even karaoke if you like. Ladies Night every Friday night. Drink Specials all night. F, 9PM. Paddy & Irene’s Irish Pub, 906-A Victorian Ave. (775) 358-5484

LIVE MUSIC & LATE NIGHT DJ

BIKINI BULL RIDING

KARAOKE

DJ and Bikini Bull Riding Competition. Su, 5 & 9PM through 12/28, no cover. John Ascuaga’s Nugget, 1100 Nugget Ave. (775) 356-3300

LOCALS NIGHT

Locals Night, DJ. M, 5PM through 12/29, no cover. John Ascuaga’s Nugget, 1100 Nugget Ave. (775) 356-3300

CLASSIC ROCK NIGHT

Classic rock night with DJ. Tu, 5PM through 12/30, no cover.

John Ascuaga’s Nugget, 1100 Nugget Ave. (775) 356-3300

LADIES NIGHT & TOUGHEST COWBOY

Ladies Night w/live music and Toughest Cowboy Competition. DJ breaks until midnight. W, 7 & 9PM through 12/31, no cover. John Ascuaga’s Nugget, 1100 Nugget Ave. (775) 356-3300

Live music with late-night DJ. Sa, 5PM-2AM & 7PM-midnight through 12/27, no cover.

John Ascuaga’s Nugget, 1100 Nugget Ave. (775) 356-3300

KARAOKE WITH BOBBY DEE

Tu, 8PM, no cover. Morelli’s G Street Saloon, 2285 G St. (775) 355-8281

KARAOKE

Th-Sa, 9PM, no cover. Bottom’s Up Saloon, 1923 Prater Way (775) 359-3677

For a complete listing of this week’s events, visit newsreview.com/reno C l a ssiCal musiC Co n C erts Classical music and opera lovers will have several shows to choose from this week, starting with the Nevada Chamber Opera’s Fall Opera Presentation. The Nevada Chamber Opera will perform scenes from Wolfgang Amadeus Mozart’s The Magic Flute, Richard Strauss’ Der Rosenkavalier, Johann Strauss II’s Die Fledermaus, Giuseppe Verdi’s La Traviata and other selections. The shows begin at 7:30 p.m. on Friday, Nov. 14, and 2 p.m. On Sunday, Nov. 16. Tickets are $5-$15.

Call 784-4278. The Reno Philharmonic will present several concerts over the week, including its Free Family Concert on Saturday, Nov. 15. The free performance will honor the state of Nevada with a presentation of “Home Means Nevada” performed by the Reno Philharmonic Orchestra and the Washoe County School District Sixth Grade Honor Choir. Additional music will include “Desert Garden”

by Reno native Sean Shepherd and “The Thrill of the Orchestra” by Russell Peck. Special guests include Nathan Chan on cello and KTVN Channel 2 meteorologist Mike Alger as narrator. The show begins at 10 a.m. at the Pioneer Center for the Performing Arts, 100 S. Virginia St. The Reno Philharmonic Youth Orchestras will present their Fall 2014 Showcase concert later that evening at the Pioneer Center.

The program will feature the Youth Symphony Orchestra, Youth Concert Orchestra and Youth Strings Symphonia performing the works of Edward Elgar, Peter Tchaikovksy and other composers.

The show starts at 7 p.m. Tickets are $5-$10. The Reno Philharmonic will present the third installment of its 2014-2015 Classix season. The evening’s concert begins with Richard Wagner’s "Die Meistersinger Overture" and concludes with Jean Sibelius’ "Symphony No. 2 in D major, op. 43." Cellist Nathan Chan will perform his interpretation of Elgar’s "Cello Concerto in E minor, op. 85." The shows begin at 4 p.m. on Sunday, Nov. 16, and 7:30 p.m. on Tuesday, Nov. 18, at the Pioneer Center. Tickets are $27-$82. Call 323-6393 or visit www.renophil.com.

Better living through Chemistry

rel ay fo r life fo o d events This weekend marks the start of the fund-raising season for the American Cancer Society’s Relay for Life, which concludes with the annual Relay for Life Walk in May. Numerous restaurants, eateries, food trucks and chefs will support the cause by participating in several events over the weekend to raise money for the local chapter of the cancer-fighting organization. Breweries & Bites will feature two local breweries and local chefs who will pair beers with culinary creations. Under The Rose Brewing Company, 559 E. Fourth St., will host Dough Catering. Pigeon Head Brewery, 840 E. Fifth St., will host Chef David Stern. The Yelp Reno “Cash Cab” will shuttle guests between breweries. Both breweries and chefs will give a portion of the proceeds to the Reno/Sparks Relay For Life. The event takes place on Friday, Nov. 14, from 5 p.m. to 9 p.m. The 2nd Annual Food Truck Iron Chef will feature 13 local food trucks that will compete for this year’s title. Each truck is given the secret ingredient in advance to create a dish that is brand new to their menu. Customers will get to vote for their favorite dish with a cash donation that will directly benefit the Reno/Sparks Relay For Life. The truck that collects the most donations will win “People’s Choice.” There will also be four food-industry professionals on hand to declare a “Judge’s Choice.”

The event includes Bubba The Love Sponge’s Unsigned Band Review in which five local bands will be competing for a chance to have their band played on 104.1 KRZQ, as well as the nationally syndicated Bubba The Love Sponge Show. The event takes place from 11 a.m. to 3 p.m. on Saturday, Nov. 15, at Wingfield Park, between First Street and Arlington Avenue. Finally, Brunch for the Cure will take place on Sunday, Nov. 16, at several local restaurants that will donate a portion of each check to the Reno/Sparks Relay For Life. Visit www. facebook.com/RFLRenoSparksNV.

C h em istry of th e CoC k tail The third annual culinary and mixology event is a hands-on look at the science behind the craft of cocktails.

Members of the Reno chapter of the U.S. Bartender’s Guild will help guests mix the ingredients as they learn about some of their favorite cocktails. There will also be food from local eateries, live and silent auctions and a chance to explore the Discovery Museum. The adults-only event begins at 6 p.m. on Friday, Nov. 14, at the Terry Lee Wells Nevada Discovery Museum, 490 S. Center St. Tickets are $75 per person. Call 786-1000 or visit www.nvdm.org.

—Kelley Lang

4x4x48: musiC video C hallen ge an d sC reen in g Reno filmmakers are paired with local bands and given 48 hours to film and edit a music video as part of The Holland Project’s music video challenge. Each video needs to have special elements chosen by last year’s filmmakers. This year’s participants are filmmakers Tucker Rash, Anna Sofie Kernecker, Jeannie Macdonald, Jon Shown and Brandon Shirey with bands/musicians Beyond Repair, Elspeth Summers, Plastic Caves, Casino Hearts and Budz. The screening begins at 6 p.m. on Thursday, Nov. 13, at the Nevada Museum of Art, 160 W. Liberty St. Admission is $5. Visit www.hollandproject.org or www.nevadaart.org.

OPINION

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NEWS

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GREEN

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ARTS&CULTURE

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FOODFINDS

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SCF

sparkschristianfellowship

A Church For Everybody Learn more in next week’s Reno News & Review!

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NOVEMBER 13, 2014

Along came polygraph I’m an aspiring comedian—seriously aspiring—so I’m out most nights doing stand-up. My girlfriend gets upset about all the time I put into this and expects my nights off to be spent with her. Recently, I was going to an open mic, when a friend called and invited me to a birthday party. I ended up blowing off stand-up for the party, but later, my girlfriend asked me how stand-up went and I just said “fine.” I don’t normally lie, but looking back, I was just tired and not up for a drawn-out conversation.

The next morning, I said something about the party, and she realized that I’d lied. Now she is upset and says that if I’d lie about something so insignificant, maybe I’m lying about bigger things.

You’re an aspiring comedian but a failed sociopath— telling a lie about your whereabouts at night but going all “whoopsy” about maintaining it the morning after.

Still, yours was not a white lie—a lie to spare another person’s feelings—but more of a beige lie: a lie to spare your own feelings (allowing you to get into bed instead of into a three-hour parole hearing). Obviously, lies are not Miracle-Gro for a relationship. Even small lies gnaw away at trust and can destroy your bond. But seeing as there’s no evidence you’re a serial liar, what’s important is why you told this lie. Maybe you’re generally conflictavoidant. But chances are, you’re specifically conflictavoidant—comedy conflict-avoidant—probably because your girlfriend sees your devotion to your comedy as a crime against the relationship.

This is probably what led her to believe that all of your non-comedy nights belong to her—which amounts to your being an indentured boyfriend, working off all your stand-up nights with romantic evenings out. When you love somebody, no, spending time with them isn’t the worst thing in the world. But you also need time to goof off and be a person—to cut out of comedy some night to hang with a friend at a party or just sit in your underwear and stare at a can of beer.

As you’ve seen, avoiding conflict doesn’t make it go away. It just goes away and sharpens its fangs. You and your girlfriend need to discuss whether she’s on board with your doing comedy and all that it entails, including your need for some unapproved lone fun. If, for her, this isn’t so much about time as it is about feeling important to you, you could pledge to be extra-affectionate when you’re together—hug her, kiss her, sweetie-talk her—and set aside a designated day every week to spend together (as a number of comedy couples do). If she can opt for quality over quantity, you should be able to retire from your brief career as a failed liar. Ω

Got a problem? Write Amy Alkon, 171 Pier Ave., No. 280, Santa Monica,CA 90405, or email AdviceAmy@aol.com (www.advicegoddess.com).

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Gift certificates to local merchants for up to 50% off

Gift certificates to local merchants for up to 50% off

ARIES (March 21-April 19): We all have

LIBRA (Sept. 23-Oct. 22): “To improve

TAURUS (April 20-May 20): Our planet’s

SCORPIO (Oct. 23-Nov. 21): “Sex is like

addictive and obsessive tendencies. They are fundamental to being human. So the challenge is not to eliminate them—that’s not possible—but rather to harness them.

If you hope to keep them from dragging you down, you must work hard to channel them into activities that enhance your life. How are you doing on this score, Aries? Are you chronically dependent on drugs, gambling, sugar, or chaotic relationships? Or are you, instead, hooked on the courage you summon when you face your fears and the willpower you invoke as you free yourself from your limitations? Now is an excellent time to upgrade your addictive and obsessive tendencies.

most abundant mineral is called bridgmanite. It’s an amalgam of iron, magnesium, silicon and oxygen. Until recently, no one had actually seen it because it lies so deep underground it can’t be reached by digging tools. Scientists have only known about it from studying how earthquake waves moved through it. That changed in the last few years, when two mineralogists found bridgmanite in an ancient meteorite. They were able to analyze the nuances of this basic mineral for the first time. I predict a comparable development for you, Taurus.

In the coming months, you will become more familiar with a core part of you that has always been a mystery. The revelations may occur with the help of an influence that resembles a meteorite.

GEMINI (May 21-June 20): Some con-

spiracy theorists are paranoid that aliens or government agencies use radio waves to try to control their minds. They wear tin foil hats to protect themselves from the evil transmissions. But a recent study shows that this protective head gear has an effect that’s opposite to what it’s supposed to.

In fact, it actually amplifies the intensity of radio frequencies, making it even more likely that mind-control signals would work their dastardly magic. This problem probably does not apply to you, but I suspect you are suffering from a comparable glitch. An approach you’re pursuing or an attitude you’re cultivating is having an impact contrary to what you imagine. Now is an excellent time to make adjustments.

CANCER (June 21-July 22): I can’t

remember the last time you’ve had as much artistic freedom as you have now. It’s as if life has given you a slew of wild cards and X-factors to play with. You don’t have to answer to the past as much as you usually do. You are less beholden to the demands of duty and the constraints of karma. Here’s the best perk: You have been authorized by both the higher powers and lower powers of the cosmos to fall in love. With whom? With what? Everyone! Everything!

LEO (July 23-Aug. 22): For much of its his-

RN&R

by rob brezsny

tory, the United States claimed ownership of the ocean within three miles of its coasts.

That changed in 1988, when the federal government declared that hereafter it would have sovereignty over the ocean as far as 12 miles from land. With that action, American territory increased dramatically. I invite you to consider a comparable expansion in the coming months, Leo. Seize more space. Seek further privileges. Ask for a bigger piece of everything.

VIRGO (Aug. 23-Sept. 22): Poland’s most

renowned ghost hunter is frustrated. Having invested a fortune in spectral detection equipment, Piotr Shalkevitz finds that there are fewer and fewer spooks to investigate as the years go by. I’m not qualified to speak about whether or not the whole world is experiencing a decline in the ghost population. But I’m confident that this is exactly what is happening for you, Virgos. Recently, the haunted elements of your life have begun to dissipate. And in the next eight months, I expect that you will be freed from most, maybe all, of the ghosts and pesky demons that attached themselves to you once upon a time.

is to change, so to be perfect is to have changed often.” Winston Churchill said that, and now I’m passing it along to you—with one caveat. I don’t expect you to be perfect, and never will. To shoot for perfection is risky. It may set up unrealistic expectations that lead to bad mental hygiene. It tempts you to avoid messy experiences, some of which might be essential to your growth. So I will offer a revised version of Churchill’s maxim for your use: If you want to improve, you must change. If you want to keep improving, you must change often.

And the coming months will be prime time for you to keep improving and improving and improving. pizza,” said comedian Mel Brooks. “Even when it’s bad, it’s still pretty good.” That’s a generalization, of course. I’m sure you can think of times in your past when mediocre pizza and mediocre sex were just plain mediocre. But work with me on the overarching principle, Scorpio: Some of the finer things in life just can’t be spoiled. They are always at least moderately pleasurable and interesting and lucky—and usually more than just moderately so. According to my reading of the astrological omens, your immediate future will be filled to the brim with these finer things.

SAGITTARIUS (Nov. 22-Dec. 21):

Ancient people knew about Mercury, Venus, Mars, Jupiter and Saturn because all of those planets are visible to the naked eye.

From the second millennium B.C. until the late 20th century, only three additional planets were found: Uranus, Neptune, and Pluto.

(Pluto was later reclassified as a dwarf planet, however.) Then in 1992, astronomers began to locate planets orbiting other stars.

On one spectacular day in February of 2014, NASA announced it had identified 715 new planets. I foresee a similar uptick for you in the next seven months, Sagittarius. Your rate of discoveries is about to zoom.

CAPRICORN (Dec. 22-Jan. 19): When

Evan Lattimer’s 92-year-old father died in 2007, she inherited his large collection of odd relics. It included a cigar smoked by W. C. Fields, Greta Garbo’s driver’s license, Abraham Lincoln’s shaving mirror, a bearskin coat owned by General George Custer, and Napoleon Bonaparte’s penis. Many items turned out to be quite valuable to collectors.

One eager bidder offered to buy the famous genitalia for $100,000. I suspect that in the coming months, you will experience events that have some resemblances to this story.

For example, the legacy you receive may not be what you expected, but could turn out to be more useful than you imagined.

AQUARIUS (Jan. 20-Feb. 18): Here’s

your assignment: Get more organized and purposeful about having fun. Think harder about what makes you feel good, and plan more aggressively to bring those feel-good experiences into your life. In offering these prescriptions, I’m not advocating irresponsible hedonism. Not at all. In my view, you will become a better servant of those you care about by boosting your commitment to pleasure. You will carry out your duties with more aplomb and effectiveness. Raising your joy quotient is actually a formula for becoming a better human being.

PISCES (Feb. 19-March 20): The Ap-

palachian Mountains span 1,500 miles from Newfoundland to Alabama. They are the seventh longest range in the world. And yet they have shrunk over the eons. Their average height is 3,000 feet, but when they were young they were probably twice that high.

What happened? There has been constant erosion caused by rivers, glaciers, wind, tree roots, lichens, and oxidation. Rain and condensation have also played a role because when water freezes, it expands, creating a wedging force. I propose that we make what has happened to the Appalachians a symbol of what’s possible for you in the next eight months, Pisces. Through steady, small actions, you can significantly grind down a mountainous obstacle.

Go to RealAstrology.com to check out Rob Brezsny’s expanded weekly audio horoscopes and daily text message horoscopes. The audio horoscopes are also available by phone at (877) 873-4888 or (900) 950-7700.

34 | RN&R |

NOVEMBER 13, 2014

by Marina Palmieri PHOTO/MARINA PALMIERI

Sixty is but a number Elizabeth Purtee, 61, Reno, was first runner-up in this year’s state Senior Nevada Pageant. She was encouraged to consider representing another state that was looking for a talented contestant. She then competed as Ms. Washington and finished top 10 out of 42 contestants in the national Ms. Senior America Pageant.

How was this pageant different from the one you did in 1983?

How many women participated in the pageant?

because I was competing against women who had been singers for 30 years.

It was 42 women this year. There were a few of the smaller states but because of the expenses they aren’t able to hold a pageant.

That’s why they encourage more states to have at-large candidates. This is where they assign someone to represent their state for them. That was the privilege I got to do with Washington.

What were other talents?

What was your favorite part about doing this pageant?

My talent. I was excited to present it and worked really hard on it. I’m a ballroom dancer, but I couldn’t have my husband up there leading me. I had to do it on my own.

My ballroom teacher helped me put together a jazz dance to Christiana Aguilera’s “I’m a Good Girl.” My pageant director said I needed to add something to it, like singing. So my husband paid for a voice trainer for the first time in my life. So I had two months of voice training only twice a week. I sang and danced to the song, and I was very proud

Singing and dancing was very popular.

For singing, there was a lot of opera. These older women are amazing with their opera abilities. We had some comedians just doing comedy skits. They were great. An unusual one, Ms. Wisconsin did a baton-twirling thing.

Another women did a kind of ventriloquist thing with a male and a female.

OPINION

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NEWS

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GREEN

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FEATURE STORY

Does Nevada have a pageant?

We have a huge pageant in Nevada, but when I participated in it back in August I was the only one from Northern Nevada. All of

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ART OF THE STATE

The dog was the first thing that got to me. The former yapper lay on his side, panting, rolling his eyes, tongue lolled out like a pink banana slug. A fly flitted off the moist, brown stain and landed on my hazmat suit. I brushed away the maybe not imaginary stain. I shuffled through the house. The flashlight cast eerie shadows, giving the illusion of motion in the evening gloom, and heightened my discomfort. The sound of my suit ripping as the oversized potted cactus snagged it was the second thing that caught my attention.

Look at that: 95 words on the nose (excluding title).

It’s 95-word fiction time! We, the editors of the Reno News & Review, ask you, the readers of the Reno News & Review, to send us your short fiction. We like stories that have a beginning, middle and end, and include setting, conflict, dialogue, character, point of view, and theme.

We’re not into poetry for this contest. Just keep the story to exactly 95 words (as counted by LibreOffice or Microsoft Word and excluding title).

Your published story and your employer’s undying respect will be your rewards.

∫y Bruce Van Dye

you please take the previous two paragraphs and begin pounding that stuff into the ever-thickening skulls of Americans for the next four months?”

The Dems, as you now know, avoided this advice the same way the Koch Brothers avoid reggae albums.

Honestly, it ain’t rocket surgery to figure that, during your campaign to gain office, you go ahead and dare to tout the positive accomplishments of your party. Jon Stewart, Dave Letterman, and many others brilliantly lampooned this “We’re embarassed by Obama” stance, hilariously pointing out its disastrous shortcomings in the days after Election Day. Democratic voters who didn’t show up at the polls also deserve a fair chunk of blame for Democalypse ’14. This jive about how there were no “hot button issues” to get minority and student and indifferent white voters out to the polls could not be more impotent, lame and pitiful. What the hell do you mean, you need a “hot issue” to drag your ass to the goddamn poll for all of what ... six minutes? Isn’t that about what it takes these days ARTS&CULTURE

WORDS.

It’s just so much fun. You meet talented, accomplished women from around the United States. It was amazing. Sometimes you hear, with all these new reality shows, about cattiness among women. There was no such thing in this national pageant.

Everyone was so beautiful and helpful.

Plus your eyes really get opened to what the “new” senior women look like. They are talented, beautiful, accomplished women. They are not the grandparents I grew up with, believe me. You can see we aren’t diminished or less because we are older. We are of a whole new time and energy. We still have new adventures and new creations we can be a part of, and that is exciting. Ω

It was a one-time deal. I’m going to be very involved in helping in Washington. I’ll help promote and find the beautiful women I know Washington has. So I’m going to be traveling around up there and recruit senior women.

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The age is one big difference. The pageant in ’83 didn’t have a talent portion. We had swimsuits. I actually think this one was more substantial because back then it was just judging in your evening gown, swimsuit and the interview portion. There was no philosophy of life, there was no talent, and it was all about the looks.

Do you have any advice for women thinking about doing a pageant?

Has this sparked a new interest for more pageants?

They shoulda listened to me In July, I gave the Democratic Party the campaign plan they needed to stave off a complete hosing in the election. Obviously, they chose a different path. Here are various lines from that column (July 17): “In ’09, things weren’t real good.

Unemployment was in the 9s. The Dow had been gutted, falling to below 7,000, thereby chopping many middleclass 401k and retirement accounts in half. The real estate market was hemorrhaging. We were still fighting a crummy war in Iraq, and things weren’t getting any better in Afghanistan. It was time to suck it up and get back on track.

“Cut to now, July ’14. Latest unemployment number is 6.1 percent. ... The Dow has rebounded heroically, now at about 17,000. ... This is a major positive, the hugeness of which simply can’t be overestimated or overvalued or overappreciated. One crummy crapfest of a war is over, and by the end of this year, the other will be finished, too. Interest rates remain microscopic. Amazingly enough, so is inflation. Democrats—would

EXACTLY

the other contestants were from Las Vegas and the surrounding areas. So I want to use my influence here and traveling around to encourage the beautiful women of Northern Nevada to participate. It’s like anything—win or lose, it doesn’t matter. I know it sounds cliché that everyone is a winner, but you are because you learn and grow. ...

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to vote? Six minutes? Hell, it takes longer to walk into the polling place than it does to actually vote.

So when registered Dems decline to vote because they “can’t be bothered” since it’s an “off year” and there are no “hot issues” like the legalization of heroin or nationalized phone sex or whatever, well, they’re forgetting that they always have a very important job to do in every election and that’s to keep the goddamn Republicans out of the goddamn government. Yes, the current Dems are stumps, lumps and humps, but they do have one attribute—they’re not Republicans! Therefore, they need to be fervently supported. This blasé and casual “I-don’t-give-ashit-about-midterm-voting” attitude is best critiqued by the late Lyndon Johnson, who would have said the day after the election, “Just what exactly were you fuckin’ idiots fuckin’ thinkin’?” Ω FOODFINDS

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FILM

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MUSICBEAT

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NIGHTCLUBS/CASINOS

For those who’ve never seen the contest, last year’s winners can be found at http://bit.ly/1xBbusG. Email to renofiction@newsreview.com and put Fiction 2014 in the subject line. All entries must be received by 9 a.m. on Dec. 10. Selected entries will be published on Dec. 25. Include contact information, including name, address and telephone number.

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THIS WEEK

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MISCELLANY

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NOVEMBER 13, 2014

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RN&R

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a special supplement to the reno news & review

Welcome To The 2014 dining guide

F

ood. Food. Food. I’m starving as I’m writing this, waiting for lunchtime to come, and fantasizing about the many things I may eat, and this dining guide is definitely not helping. Food is what keeps us going, literally—it’s where we get our energy. We structure everything in life around eating and food— school, work, parties, etc. And there’s no better way to get people to show up to pretty much anything than offering up some grub. Well, we might not be feeding you, but we’re talking all about it in this guide, so that’s kind of close, right? At the very least it’ll get you salivating and help you decide some places to eat next.

Eight RN&R staffers and contributors have chosen the very best soup we’ve had in the area and written a bit about it to get you all ready for warming up with a bowl by the fire. We’ve also collected and condensed a selection of the best dining reviews in the last year from our food critics so you can learn about some of the great places to eat in town. And our survey to restaurants

in the area went out again this year, so turn to page 16 to start hearing from the people behind your meals.

Everybody loves to eat, so have some fun reading through this guide while planning out and dreaming about your future meals at some of our area’s best establishments.

Thanks, Sage Leehey

Editor D. Brian Burghart Project Editor Sage Leehey News Editor Dennis Myers Arts Editor Brad Bynum Designer Hayley Doshay Contributors Anneliese Hucal, Melissa McMorran, Erin Meyering, Dave Preston, Riley Snyder, Todd South, K.J. Sullivan Advertising Sales Joey Davis, Gina Odegard, Bev Savage, Jessica Wilson Office Manager/Ad Coordinator Karen Brooke

Exec. Assistant Operations Coordinator Nanette Harker Distribution Manager Anthony Clarke Distribution Drivers Sandra Chhina, Steve Finlayson, Debbi Frenzi,Vicky Jewell, Joe Medeiros, Christian Shearer, Martin Troye, Warren Tucker, Margaret Underwood, Gary White, Joseph White General Manager John D. Murphy President/CEO Jeff vonKaenel Chief Operations Officer Deborah Redmond Director of Human Resources Tanja Poley Business Manager Grant Rosenquist Business Kortnee Angel, Nicole

Jackson Systems Manager Jonathan Schultz Systems Support Specialist Joe Kakacek Web Developer/Support Specialist John Bisignano

405 Marsh Ave., Reno, NV 89509 Phone (775) 324-4440 Fax (775) 324-4572 Web site www.newsreview.com Printed by Paradise Post

The RN&R is printed using recycled newsprint whenever available.

TAble of conTenTs

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RESTAURANTS TO RAVE ABOUT noVembeR 13, 2014

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oup makes you feel comfortable and at home. It’s the kind of thing you probably grew up eating on rainy days while watching movies inside—or when you were sick and it’s all that sounded good. Fall is prime time for soup, and staffers and contributors here at the RN&R have picked their favorites in the Reno area.

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Bangkok Cuisine 55 MT. ROSE ST., RENO

Bangkok Cuisine South

(2 BLOCKS NORTH OF PLUMB)

5851 S. VIRGINIA ST.

322-0299

(BY MEADOWOOD MALL)

284-3802

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A SPEcIAl SUPPlEMENT TO THE RENO NEwS & REVIEw

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Gino “The Soup Man” and Juli Scala own Grateful Gardens.

photo/allison young

BangkOk CUiSinE MidtOwn 55 Mount Rose st., 322-0299 Somebody says, “Let’s do soup,” and my mind reels. While I enjoy soup the way mom used to make it, you know, in the red and white Andy Warhol can, when somebody says soup, I immediately think ethnically. This time, I was torn among the three treats of albondigas, menudo and chicken coconut soup. I went with the Thai at Bangkok Cuisine ($8). God, I love this stuff. Like Fat Bastard, I could slather myself in the silky coconut milk with the floating straw mushrooms and tenderly

cooked chicken bits. That lemony flavor with the coconut milk is so light yet so filling, I can eat a large bowl at lunch and be satisfied until dinner.

—D. BRian BuRghaRt

gOldEn FlOwER 205 W. FiFth stReet, 323-1628 I’ve been really sick for about a week.

It’s just a nasty cold, so don’t get too worried. Or too excited. But I’ve had a near constant headache, partially from dehydration. So, let’s talk about food.

I love pho, the Vietnamese beef noodle

soup that’s become nearly as ubiquitous as pizza in the last few years, and it’s especially good at this time of year when the weather’s all nipply, and my body is a sore, cold, tired snot factory.

One of my favorite places for pho is Golden Flower because the pho ($6.25 for a large combo bowl) is really tasty, hot and restorative. The delicious grub, late hours, special nighttime menu and central location near downtown has made Golden Flower a favorite spot for drinkers, smokers, gamblers and other night prowlers. But it’s also a favorite place for me when I’m sick. That pho isn’t a miraculous cure-all tonic, but it helped a bit, and after I blasted it with

noVeMBeR 13, 2014

enough Sirarcha hot sauce to kill a small child, it tasted really good even with all that mucus clogging up my taste buds.

—BRaD BynuM

BRaSSERiE St. JaMES 901 s. CenteR stReet, 348-8888 My dad taught me that soup was healing. As a child, I remember watching his calloused hands slice and sauté “SUPER and stir the basic SOUPS” ingredients to

a sPeCial suPPleMent to the Reno neWs & ReVieW

ContinueD on Page

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“Super SoupS” continued on pAge

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make something magical.

The French onion soup at Brasserie St. James is the only soup that has ever had that same effect on me. As the bowl is placed in front of you, tendrils of fragrant steam rise up and embrace you like a silent peace offering to your soul. It’s served in a traditional fashion, with a layer of oven-melted cheese and a piece of crunchy bread soaking in the broth directly under it. It is warm and sweet, a sharp contrast to the tanginess of the cheese. The bread adds texture and complexity, forcing the diner to experience the complex flavors of the buttery beef broth and stringy onions.

It tastes like quiet afternoons in front of warm fireplaces as the storm rages outside. It feels like home.

—Anneliese HucAl

Sup

Gino “the Soup Man”

669 s. VirginiA street, 324-4787 Süp has the best soup in town, not only because of its name, but it’s also well-known for serving up some great cups, bowls, quarts and bread bowls full of the warm and yummy stuff. I love it here because it’s a laid back environment, pretty inexpensively priced, and it’s easy to grab some to go—just a cup, a big bowl or even a quart of the stuff.

The patio is great for relaxing with a friend and a big ol’ bowl when the weather allows it. There are vegetarian and vegan options, too, for those that like that kind of thing. I’m more a meat eater myself. They’ve also got various salads, sandwiches and such to pair with your soup. There really isn’t a poor choice to be made here.

Found At WHole Foods MArket, grAteFul gArdens cAFé, greAt BAsin coMMunity Food co-op And grAteFul gArdens express. For More inForMAtion, Visit ginotHesoupMAn.coM. Winter should just be translated into the season of soup. It means bitter cold weather can be alleviated by savory broths, tender vegetables, and for some, hearty flavorful meats.

For Gino “The Soup Man,” both the brand, and the soup savior’s title, winter soup means rich, vegan, well-rounded flavors. The company strives to source ingredients responsibly and locally—when possible—that way you can connect to mother earth, without braving the chilling, wintry outdoors.

Although there is quite a variety, my favorite is the Luscious Lemon & Artichoke.

It’s everything you want in a soup and more.

Plus, I haven’t met a dish with artichoke that I haven’t liked.

—erin Meyering

—sAge leeHey

india Kabab & Curry reStaurant 1091 s. VirginiA street, 348-6222 I first went to the India Kabab & Curry Restaurant in Midtown because I heard their lunch buffet was decently priced, and the food was dream-inducing. I return again and again because of my deep love for their coconut and tomato soup. I long ago stopped picking up my spoon and instead use the garlic naan as a vehicle for the creamy cardamom-flavored soup. This soup only sometimes makes an appearance at the lunch buffet, but it always feels like it’s my birthday when it happens to be there. If you don’t like the gamble, you can also just order it during their dinner hours.

—MelissA McMorrAn

MiChael’S deli 628 s. VirginiA street, 322-2323 My tastes in soup have always been very simple, probably because my mother made great soups that she learned growing up in

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photo/Riley SnydeR

Cold ramen bowl from Momji Ramen in Sparks.

a small Pennsylvania town, instructed by my grandmother and whatever other influences were around her, including the Pennsylvania State Grange Cook Book, a 1920s publication that gave me real respect for cooks in the era before electric stoves and regulated temperatures. Imagine trying to get the instruction “Bake for one hour in a hot oven” just right.

My mother’s potato soup was marvelous. There is nothing simpler in soups, and growing up I heard guests praise this concoction endlessly. It was carefully seasoned and simmered in a pressure cooker for hours, sometimes all night.

So when I tried the potato soup at Michael’s, I wasn’t expecting much.

But it was terrific, with subtle tastes that blended well with the potato. It was not overwhelmed by salt as so many soups are. The texture and consistency of the soup was very good, not too thin but not afflicted with the overthickness of many restaurant soups.

It serves as a meal on its own, but when eaten with one of the café’s delicious sandwiches, it’s that much better.

—Dennis Myers

MoMji RaMen 820 HolMan Way, sparks It’s easy to proclaim Momiji Ramen the best ramen house in Northern Nevada, considering it’s the one of the only ramen houses north of Clark County.

But that shouldn’t deter any selfrespecting foodie, as this Sparks hole-inthe-wall offers a soup dish unattainable anywhere else locally.

To be clear, Momiji doesn’t serve the instant ramen popularized by broke college students—rather, the noodles are handmade and the broths are incredibly

noVeMBer 13, 2014

flavorful, using ingredients like pork bone or miso as a base.

I ordered the cold ramen, and a friend got a pork-based bowl—both entrees came with generous helpings of noodles, plenty of broth, as well as tea and a delicious green tea flavored quasi-cheesecake.

Momiji has a pleasant, Japanese-style interior with a relatively Spartan menu— about seven or eight different ramens.

Prices are reasonable; all entrées run from $6 to $8.

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—riley snyDer

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LocaL pLaces with good food

e have a lot of restaurants and food establishments all over the Reno area, and it can be a daunting task to try to figure out where to eat when you want to try something new, or even what to eat at a new place. We’ve served up some of the last year’s prime cuts from our food critics, Dave Preston, K.J. Sullivan and Todd South, and trimmed off the fat for you.

W

AnnA’s MexicAn Grill 9570 s. Mccarran ave., 384-1675

Contradictions can be a good thing. For instance, Mexican food can be simple and hearty, or a complex mix of flavor and technique. The fare at Anna’s Mexican Grill manages to be both, sometimes simultaneously on the same plate.

When you sit down for Mexican cuisine, your first expectation is to be served chips and salsa picante. Instead, within a minute or two of being seated, we were served warm gorditas—crispy-yet-soft pillows of corn flour—topped with sour cream and grated Cotija cheese. I love good chips and salsa, but those gorditas are a brilliant introduction to a memorable meal.

When we first discovered Anna’s a couple of years ago, I ordered a pork enchilada and chile relleno combo ($7.99) with a ceviche tostada on the side ($4.99), while my wife ordered chicken fajitas ($12.25) with corn tortillas. Both dinners were served with guacamole, sour cream, rice and refried beans.

The fajitas were flavorful, the enchilada and relleno were tasty, and the extras were all quite good. However, the ceviche was a knock-out.

I’ve made ceviche at home, ordered plenty

of it at restaurants, but was blown away by Anna’s tasty, crisp tostada tortilla holding up well under the perfectly-cured fish, avocado and seasonings. It was really, really good.

Among the “Dinner for Two” menu selections is the molcajete ($21.99). A molcajete is a carved lava-rock mortar (i.e. mortar and pestle, sans pestle), traditionally used by pre-Hispanic Mexican cultures for both preparing foods as well as serving them.

As with cast iron, the molcajete does a great job of keeping Anna’s special concoction of chicken, steak, chorizo, shrimp, onion, peppers, melted cheese and “special sauce” piping hot at the table, perfect for filling warm corn tortillas with guacamole, sour cream, rice, beans, and a choice of house-made salsa picante. The shrimp was a standout item within the symphony—perfectly cooked, plenty of flavor, not too tough. This is tricky to accomplish in this kind of dish, and a testament to the chefs’ skill.

As if to say, “thanks so much for visiting us,” a complimentary slice of tres leche cake arrived along with the check. The cake was moist, not too sweet and the perfect ending to a delicious meal.

-Todd SouTh

AsiAn PArAdise 1131 steaMboat parkway, 870-1788

Off Steamboat Parkway, next to the Starbucks, is a paradise for Asian cuisine, including Thai, Chinese, Japanese and Korean food. This upscale eatery is the creation of Tony and Amanda Chang, who moved to the U.S. from Taiwan in 2008 and relocated from northern California to Reno, opening Asian Paradise in November 2012.

There’s a lot on the menu ($9-$19), including standard Chinese fare, but there’s also a very creative and original special menu

Anna’s Mexican Grill owners Marco and Laura Perez show off a molcajete.

Corona beer batter and both had plenty of flavor savory with a hint of sweet.

The real treat came with the traditional Salvadoran pupusas ($1 each). A pupusa is a dish made of a thick, handmade corn tortilla using masa de maíz, corn dough made from hominy. These were about six inches in diameter with your choice of fillings such as pork, bean, cheese, zucchini, spinach or Loroco flower. Loroco flower has a distinctive taste, a highly aromatic, earthy, artichoke-like flavor with overtones of nuts.

Pupusas are traditionally served with curtido, a pickled cabbage relish, analogous to German sauerkraut and Korean kimchi that comes in mild and spicy varieties, this was a bit spicy, since jalapenos were used. These are served all day. I went with rebuelta (pork, beans and rice) and queso con calabaza (cheese and zucchini). There is a tomato sauce for dipping, and again, not over powering in flavor rather a slightly acidic complement. Attention foodies, put this on your “must try” list. They were delicious, with exceptional savory flavor profiles true to the stuffing ingredients.

This is more than a story about food; it’s a story of one immigrant’s belief that America is the land of opportunity. Pull up a chair and prove him right.

-Dave Preston

photo/allison young

that caught my eye. Under the appetizers, a moon shrimp cake ($8) was a combination of shrimp, pork and cilantro in an egg roll skin sliced like a small pizza. I dipped it in a very elegant plum sauce and got a savory, minty sweet mouth full of tastebud pleasure.

Another special menu item I tried was the spicy fish fillet ($16). It was a Basa fish from the Mekong Delta of Vietnam, and it was a firm but flaky morsel that was coated with an amazing hot sauce. Besides red, yellow and green peppers, it was cooked in hot oil and the fish was dusted with black peppercorns. Ginger and those little crimson peppers about the size of the end of your pinky added a kick that made your mouth take notice. I can’t get over how well the fish held that savory hot flavor, and the consistency was really a treat for the palate—a black peppery satisfying sizzle for the saliva glands.

Changing direction on that special menu, I went for the Peking sauce pork ($13) because it was a sweet dish. The pork was firm and very moist, with a slightly sweet glaze that does not overwhelm the tenderness of the pork. You put the meat and some onions in rice flour pancakes and eat it mu-shu style. It was mildly sweet and savory and very satisfying. Tony Chang takes pride in the fact that many of the items on his menu are unique to his restaurant.

Just when you’re bored of Chinese restaurants that are all chow mien and fried rice with no substance, this place might be your remedy. You’ll definitely find some razzle-dazzle on your plate.

-Dave Preston

BaBe Matteri’s 7665 Town Square, reno, 622-9945

For whatever reason, I believed that Babe Matteri’s was an Italian restaurant—my age catching up to me, I guess. The menu offers many more choices than simply Italian. Fish and chips, burgers, seafood and pork chops were just a few options available. I was in the mood for Italian food, so I went with the mushroom and spinach raviolis ($14.95), which were listed as being house-made. I also decided to start with a Caesar salad ($6.25) and asked them to split it between Brett and me. He chose to go with the Black Angus steak ($21.95).

On our waiter’s recommendation, we decided to go with a bottle of Tre Done Barbera ($32). The wine was excellent. The flavor was smooth and rich, and it took a lot to not finish the entire thing off before the food arrived. Luckily, the Caesar arrived along with a plate of toasted sourdough bread. There was oil and balsamic on the table for dipping, but why bother when Babe Matteri’s serves the bread with garlic parmesan butter? The butter was creamy and garlicky, and I basically started eyeing everything to see what I could spread on it.

When our entrees arrived, I was pleased with the large raviolis placed in front of me.

They were stuffed with Portobello mushrooms, spinach and cheese and lay in a bath of brown butter. I loved the flavor of the raviolis, but I felt there was actually too much butter in the dish because it masked the flavor of the pasta a bit.

Brett’s humongous Angus steak (12 ounces) was perfectly cooked and tasted amazing. This was probably one of the best steaks I’ve had.

He added sautéed mushrooms that were tender and plentiful.

-K. J. sullivan

Bistro HaBanero 1196 S. rock Blvd., 857-3550

Not many of us can imagine leaving the place of our birth because a civil war threatened our very existence; David Arevalo can. He fled Sonsonate, El Salvador, in 1990 and landed in Reno. Now he’s living the American dream, owning this small eatery and cherishing every moment.

Everything is made when ordered. The recipes are original, and everything is housemade, something Arevalo assured with proud enthusiasm. Tortilla soup ($2.99 cup-$4.99) caught my eye. With a fish stock, fresh vegetables, chicken pieces and crisp corn strips, it was subtle with a slightly savory-spicy flavor that make me think “mm-mm good” but not too bold for my taste buds.

I’m always looking for a good fish taco ($1.99 each), and I tried both deep fried and grilled. My standard-of-measure is based on what I get on the docks in Cabo, a must when off the tip of Baja. Both were served with a mango salsa on doubled, six-inch soft corn taco shells.

The mango salsa, with a little cilantro, red onion, lime juice and chopped tomato, was mildly spiced. Most Salvadoran dished are not heavily spiced, and many seasoning profiles have a slight sweetness. I’ll take the grilled fish, just my preference, but the deep fried had a

noveMBer 13, 2014

Brickie’s tavern 706 w. Second ST., 322-8298

I’ve heard good things about their burgers and chili dogs, but our visit was all about the breakfast menu. Served only on weekend mornings, the menu is short and simple (ranging between $8-$11 a plate) with four-egg omelets, huevos rancheros, breakfast sandwiches, and the classic plate of eggs with meat of your choice (ham, bacon, sausage, hamburger steak), fried potatoes and toast. However, my eyes were immediately drawn to the large print on the menu declaring, “Ask about our breakfast specials,” which is where the real action is.

My wife ordered the biscuits, and I got the chicken-fried steak, which are two dishes we often order to evaluate a new breakfast experience. We shared a nibble of each other’s meal, then shared a momentary sense of, “I should have ordered what you did.” The eggs were cooked perfectly over-medium, the cubed and seasoned fried potatoes were far better than most I’ve been served (crispy outside, fluffy inside), the bacon was thick-cut and crispy without being overcooked, but, holy moly, those biscuits were a real surprise. Huge, fluffy, delicious. The country gravy was pretty good, if a bit blander than I’d like, but that’s what the salt and pepper shakers are for, right? The chickenfried steak had great flavor, but required a little more effort to cut with a fork than the “LocaL PLaces” best examples of this diner conTInued on PaGe

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Peluso’s brings their great food to Reno

“LocaL PLaces” CoNtiNUeD FRoM PAGe

classic. Still, it’s among my current list of Top Five chicken-fried steaks available in Reno, and it’s not like I had to resort to using a knife. Or left a single bite on my plate.

I’ve heard good things about their hash as well as the chili-cheese omelet, so a return visit—or 12—is definitely in the cards. Brickie’s is the kind of place that just exudes an “only in Nevada” vibe. I know there are plenty of great “greasy spoons” across the country, but not with a 24-7 bar culture where you can party all night, then get a stick-to-your-ribs hangover-curing breakfast the next morning in the same place you got hammered. Even if you’re a teetotaller who never sets foot in a saloon, you’re going to love your breakfast at Brickie’s.

Napoletana-Style Pizza Toasted Subs and Grinders Salads ~ Take-N-Bake 1201 California Ave. 775-737-9731 ~ www.pelusoapizza.com

We’re here to complete your Turkey Dinner Celebrate it with the most traditional Desserts and Breads from our bakery!

Creamy Pumpkin • Nutty Pecan • Harvest Apple KeyLime Pie • Spiced Pumpkin Cheesecake That’s just our pies.....we also bake our Pumpkin Walnut Teabread, Brightly sugared Pumpkin and Turkey sugar cookies, our special Thanksgiving rolls, and our most popular Pumpkin Cheesecake. Place your order today!

-Todd SouTh

Brothers BarBecue 463 RobeRts st., 384-3547

November 28th, 9am to 3pm Shop for Christmas!

20% OFF ALL:

Jewelry, Books, Cd’s, Celtic Ornaments & Santas, Apparel, Housewares

809 south center st, reno

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www.theislesonline.com

Recycle this paper

Voted Reno’s Best for many years!

933 West Moana Lane, Reno • 775-825-0451 • www.josefsvienna.com

Black Friday Sale

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A sPeCiAL sUPPLeMeNt to the ReNo NeWs & ReVieW

There are literally hundreds—if not thousands—of barbecue styles and methods in practice around the globe, and just within the U.S., there are dozens of regional varieties. Brothers Barbecue claims to be serving “Texas style,” and I’d say it’s akin to that of Central Texas—dry-rub spice blends (with finishing sauce on the side), plenty of hardwood smoke, chopped rather than sliced meats, and simple, minimal, side dishes. I’m a big fan of Deep South sides—collard greens, fried okra, hush puppies, oh my!—but Central Texas is all about the meat. Not that there’s anything wrong with that.

Brothers Barbecue is a family affair, drawing on two generations of grilling and smoking expertise. Having operated a catering and food truck business for several years, the family recently decided to take the plunge and open a sit-down smoke shack.

Sandwiches and mixed bowls are available, but my wife and I went with a couple of plate meals ($7-$13, including two sides and a roll), as well as a couple of orders of “barbecue by the pound” ($5$24) to sample and take home. Brothers’ beef brisket is among the best I’ve had from a Reno smokehouse. Chopped and moist, with just enough bark to add flavored texture, and plenty of smoke.

The pulled pork was less dramatic, with little bark and less smoke, yet perfectly pulled, moist, and with plenty of porky goodness. The St. Louis-cut pork ribs were just plain perfect, at least in my book. Great dry-rub bark, and though totally tender had just enough hang-on-the-bone to provide nice “bite and pull” action. Some folks think ribs should slide off the bone, but

I think they’re best when they have just a bit of fight left in them. All three of the meats we sampled were perfectly delicious as-is, but the two house-made finishing sauces sent them over the top. The milder sauce was tangy without being too sweet, full of flavor, yet the habanero sauce was something special. I’ve been told my homemade barbecue sauce is pretty good, but Brothers’ spicy sauce is damned near perfect. Hot, but not too hot. Complex flavors that match just right with the dry spice rub cooked into the meat. If Brothers’ bottles and sells that sauce retail, I may quit making my own.

-Todd SouTh

chez Louie 160 W. LibeRty st., 284-2921

Don’t let the name fool you. It’s a very imaginative menu with a petite French flair. A small, simple eatery with seating inside for 40 but adding the foyer of the Nevada Museum of Art, there’s room for another 80. They offer a small spirits bar and a small, but well thought out, wine and beer list.

Chez also has a quartet of unique cocktails like French ’75 ($9): gin, lemon juice, Prosecco served over ice, or the Rue de la Liberte ($9) brandy, lemon juice, Elderberry liqueur, orange liqueur, sugar rim served up. Old Pal ($10) is bourbon, Campari, dry vermouth served up, and I decided to try the Ginger City ($9) vodka, ginger liqueur, lime juice, cranberry juice served up ($9). It was pink and tart with a little bite from the ginger and like the others, meant to be fun.

The big thrust is lunch, and it’s tailored more toward a lot of flavors and textures, and not over-served portions. There are also a few starters ($9-$15), soups ($8), salads ($7-$14); a kids menu ($8) and the main courses ($10-$16), painting a mental picture of tantalizing morsels with descriptive adjectives foodies will appreciate.

The chef eagerly presented me with the Parisian gnocchi ($13), and the aroma alone was sublime before the first bite. Not the traditional potato pillows, rather a puree of pumpkin and butternut squash-type pasta, poached and served atop some blanched, finely shaved Brussels sprouts, with fresh bacon bits, pumpkin seeds and some crisped Brussels sprout leaves surrounded by a Sherry gastrique. The savory from the gourd dumplings, the texture and flavor of the delicate vegetables accented with the bacon treated my palate to a creamy medley of hearty yet delicate tastes.

T h e menu will “LocaL PLaces” change w i t h CoNtiNUeD oN PAGe

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GREAT BBQ 775.359.1109 | cbqsparks.com

The Outlets at Sparks (Second story above Nike)

775.359.1209 | oclearyssparks.com

775.786.9613

600 S. Virginia St. • Reno, NV, 89501

w w w. n e w s r e v i e w. c o m

spinach pie served with stuffed grape leaves & for a complimentary dessert try our baklava

RN&R

Shop local and Save greek & american food • gyro meat • greek salad

Gift certificateS to local merchantS for up to 50% off

Ask about our meeting room for work luncheons and small parties!

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photo/allison young

Waiters Sarah Gillespie and Jake Shepherd toast to the success of Brothers Barbecue’s restaurant.

the seasons, and specials are at the chef’s discretion and imagination.

Choosing a wine from a simple list was easy; most are by-the-glass ($8-$12). The bottle list covers a spectrum ($31-$230).

I went with the 2012 Domaine St. Rose Rousanne-Marsanne-Viognier white blend, all elegant grapes. These grapes from southern France were picked at night to protect the juice. The nose is white melon, pear drops and sweet vanilla. In your mouth good acidity and balance up front is followed by rich, caramel flavors and a lush, almost creamy mouth feel.

-Dave Preston

Dorinda’s Chocolates 727 Riverside Drive, 432-2024

When she was just 12 years old, Dorinda Vance mastered the art of making chocolatecovered cherries. Now her childhood passion has become her life-long dream.

She handcrafts everything. Her cherries are Maraschino cherries (five for $10) rolled in butter cream and dipped in Belgian Chocolate.

This cocktail condiment never tasted so good, with a texture that congeals perfectly with the chocolate—four chomps and its goodness pleases your palate and delights your stomach.

Sea salt caramel truffle—every piece of candy is about $1.80—is an awardingwinning bite. Honey undertones pop from this smooth, light and non-sticky caramel. A light layer of Malden sea salt tops the Valrhona dark chocolate. Valrhona is French luxury

chocolate manufacturer based in the small town in Hermitage, a wine-growing district near Lyon—this is Vance’s source of dark, milk, white and dolce chocolate. The sea salt balances the sweetness of the honey caramel with a saltier tang.

“Mint Melt Away” (12 for $22), creamy and smooth, is made of milk chocolate and peppermint oil, creating a melt-in-your-mouth experience—no chewing required. This is a close-your-eyes-and-smile experience. Then there’s the “Hub Espresso Truffle” (12 for $22) if you want a caffeine fix, look no further.

Made of dark chocolate and an Ethiopian roast espresso bean provided by Hub Coffee Roasters right next door.

The “Kraken” (12 for $22) is a crunchy yet smooth European-style chocolate that envelops a hazelnut praline biscotti crunch.

It melts in your mouth on the first bite, complementing the light snap of the biscotti.

Texture that teases the taste buds with divine goodness.

Do you remember the first time you had a really good piece of chocolate? I mean the good stuff, not the sort you steal from your kid’s Halloween stash. I’m talking about the kind of chocolate that melts slowly on your tongue, and tastes like berries or citrus, maybe even with a hint of coffee at the end.

Learning to distinguish between candy chocolate and fine chocolate isn’t as hard as you might think, but it does involve all five senses, and by the time you had this adventure, you’ll have developed a sixth sense for understanding, appreciating and tasting

chocolate. Dorinda’s is the place for this memorable, mouth-watering enlightenment.

-Dave Preston

Homage Bakery 519 Ralston St., 323-8952

Trained as a classical musician, Nicholle Alumbaugh opened her bakery in December 2011, and has been able to make a symphony of classical, nouveau, and original delight with discipline, concentration and passion.

Her compositions began with 100-percentfrom-scratch small batch fine pastries and espresso. The repertoire has moved to 49 varieties of cream, meringue, chiffon and fruit pies; cakes referred to as “entremets” (serves 6 to 10, $42) that have names like Mogador, 24-Karat, Chanel and Cherise. These plaisirs célestes have ingredients like passion fruit gelee, cassis mousse, espresso-soaked vanilla cake and caramel corn.

Lunch is a new amenity at Homage. I had an opus: sprouted mung bean salad ($11) photo/allison young filled with snap peas, shaved carrots, radish, cabbage, celery, red peppers and cucumber with a honey-ginger vinaigrette. Mung beans are light yellow in color native to the Indian subcontinent about the size of a young sweet peas and have a fairly dense structure. Healthy, crunchy, earthy fiber with a nice hint of sweet ginger—a vegan delight Then, I had a black bean burger ($12), with sprouts, pickled onions, avocado, yellow pepper, ketchup, cilantro, and lime on a house-made Kaiser roll. This was a fugue

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worthy of Bach, a big composition in flavor.

The reoccurring flavor of the bean married with so many other tastes and texture and the crescendo of the sauce created the perfect chord—music in my mouth. The ginger pumpkin soup ($3), with rich, distinct orange gourd flavor and a ginger accent, ended this movement gracefully.

The second movement of this food symphony came as Croque Madame ($12), a waffle made from croissant dough, Black Forest ham, Swiss cheese with an egg sunnyside up and a Mornay sauce—simple but fortissimo in flavor.

I had two encores. The first was a strawberrybasil pot de créme ($5), a loose French dessert custard dating to the 17th century. It was sweet and creamy, with fresh-cut berries and the accent of the basil gave it a minty, almost aromatic finish, something I wasn’t expecting, but it created a “wow” factor.

Encore two was a lemon posset ($3.25), which refers to an old English drink similar to a simple pudding. This was rich and just tart enough, with lemon notes that left my taste buds satisfied and not puckered.

Alumbaugh’s inspiration for this bakery is her love of life, baking and cooking for friends, old and new, producing beautiful food and pastry. Her compositions are melodic artistry for the taste buds and her homage to food and life.

-Dave Preston

a s p e c i a l s upp l e m e n t t o t h e r e n o n e w s & r e v i e w

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“LOCaL PLaCEs” ConTinueD froM Page

12 Lanna Thai Caf é Chef and owner Pim Marshall presents a plate of garlic salmon at Lanna Thai.

4786 Caughlin Parkway, 284-1080

Chef Pim Marshall’s passion comes from growing up cooking with her mother in Chiang Mai, in the northern part of Thailand (Lanna means people of the north). She cooks every dish to order, making sure that each bite has the traditional taste.

Lanna has a good variety on its menu, with traditional appetizers ($6-$8), salads ($10$15), curry ($11.95-$15), and soup ($10-$15), and a good selection of traditional entrees ($10-$15).

A noodle salad ($10), just coming on the menu, was my first adventure—thin rice noodles with fresh ginger, Thai chilies, green and red bell peppers, green onions, a little tofu and chicken, and a light brown sauce that was a bit tart but also finished savory—these are signature Thai flavors.

Goong Opp Woon Sen ($15) is a traditional dish: bean noodles with shrimp, scallions, peppercorn, garlic, green onions, ginger and cilantro root. It’s a medley of textures and flavors, defining the elegance and flavors of this food. It congealed with aromatic tastes and textures ranging from smooth to chewy, satisfying as well as intriguing to the palate.

Salmon bites ($12) were next and the most unique dish I tried. Little morsels of salmon rolled in corn starch, pan fried and steamed and served with Pim’s homemade Thai teriyaki sauce, Korean mushrooms, garlic and ginger.

Again, aromatic flavors with a hint of sweet caused these salmon bites to almost melt in my mouth, turning somewhat cream-like with the thick sauce.

Since I like heat, curry was the next obvious choice, and I went for the “five star”—the hottest. Panang beef ($11.95) carries with it flavors and aromas of Malaysia, India and Burma. Death Valley in mid-July is cool by comparison.

For dessert, mango sticky rice ($6) is a popular dish in Southeast Asia in countries such as Thailand, Laos, Cambodia and Vietnam. It’s a dessert dish where sticky rice is cooked by steaming, and sweetened with coconut milk and sugar. Slices of mango are put on the plate, and then you enjoy. For anyone with a sweet tooth, this is nirvana.

Thai food is harmony. It is a blend between centuries-old Western and Eastern influences that make it into something unique.

-Dave Preston

MarTy’s Café 10115 Donner Pass roaD, TruCkee, Calif., (530) 550-8208

There are a lot of places to eat in old Truckee and when a friend suggested I try this place because it was an “original,” I grabbed a buddy and made the trek on a beautiful fall Saturday. Sitting next to the train station, at the end of a long, green building, is this little 28-seat, plank-floored, funky, hodge-podge of

photo/allison young

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a sPeCial suPPleMenT To The reno news & reView

tables eatery. People were waiting for a table since it’s first-come, first-served. In all my years of tucking a napkin in to chow down, people waiting has always been a good indicator of the food to come, especially since there are so many restaurants within a stone’s throw—why wait?

Marty’s Cafe is a breakfast-lunch joint, and the menu for breakfast ($3-$14) has some standards, some classics and some originals.

Lunch ($9-$16) has a sandwich theme— hoagies, sandwiches, burgers and hot dogs— covering the gambit of classics, up-scale, themed and originals. All items are served all day, and the sandwiches have a choice of sides of potato salad, Italian macaroni salad, mixed green salad or kettle chips.

If you’re looking for stick-to-your-ribs, plentiful food, this is the place. I studied the hoagies ($12 half, $16 whole).

Katie’s was a leading contender. It was built with mortadella, Genoa salami, pepperoni, fresh mozzarella, and house-made sun-dried tomato spread on a Truckee sourdough roll, but then my eye wondered and beheld a housemade meatloaf sandwich ($14), which got the call. It was loaded with caramelized onions, chipotle ketchup, topped with cheddar cheese, lettuce and tomato on a nice, long house roll.

It was my grandmother’s meatloaf all over again, with the added touch of the caramelized onions that gave it a nice touch of sweet with the southwest flair of the chipotle pulled together by the cheese.

My buddy went for the green chili and chorizo breakfast burrito ($14), a Mt. Rose of a meal. Two eggs, Spanish rice, tomatillo salsa, guacamole, sour cream and green chilies rolled into a 12-inch flour tortilla. Everything was very fresh, and the flavors were tart with the savory acidity of the tomatoes smooth out by the avocado and sour cream. The green chilies definitely tantalized the taste buds.

The ladies of the wait staff are super nice and very accommodating. Things like brie are used in omelets, there’s a house-made Granola ($9), Israeli couscous ($9), and Chicago-style hot dogs ($12).

Chef Marty Carlton reveals that the secret of cooking at Marty’s Cafe is about “simplicity at its finest—using common ingredients that the everyday customer can recognize, while still trying to be innovative.”

-Dave Preston

OxbOw Caf é & bisTrO 2365 DiCkerson roaD, 453-1160

Follow Second Street west beyond Keystone Avenue past the Chism Mansion, and it turns into Dickerson Road. It’s a mostly industrial area that’s developing into an artsy neighborhood, and that’s what attracted Kathleen Austin and her husband, Greg.

They were landlords in the area, and their 30year tenant with an auto mechanic shop said

enough. That was Kathleen’s ah-ha moment.

She always wanted to own a restaurant.

Oxbow eggs Benedict ($7.95) was up first. What stood out was the more-than-aHollandaise sauce atop the two eggs. This had a velvety texture with a savory finish in a rich creamy-buttery glaze—it will get your attention. The chef’s home fries are generous and have a crisp, hearty/savory outside texture not too salty or greasy.

Soup ($3.95- $5.95) is always good at this time of year, and three were offered. The vegetarian French onion had a savory broth with plenty of caramelized onions and toasted Provolone capping a generous serving. The clam chowder was creamy, with nice fresh clam meat and not too many potatoes. I could have made a meal of it. The third soup was a chicken vegetable with generous pieces of white meat and fresh veggies in a hearty, almost buttery stock.

Thai food is harmony. it is a blend between centuries-old western and eastern influences that make it into something unique.

I focused on lunch, and the Reuben ($8.95) was my first nosh. Thinly sliced fresh corned beef on a marbled rye, piping hot under the slab of melted Swiss cheese and a homemade coleslaw that was tangy and savory—and they didn’t forget the pickles. It was also served with fresh-made-daily homemade chips—not at all greasy, crispy perfection in every bite.

The hefty barbecue bacon cheddar burger ($8.95) with fries had a sweet-smokey-tangy sauce that worked with the cheese and didn’t overwhelm the meat. There’s also flat bread pizzas ($7.95-$8.95). Four beers on tap and eight bottled-beer selections.

This place is a nice fit in the artsy-crafty environment where it’s located, and the idea of keeping it simple and sculpting food created to complement and support the neighborhood can become a work of art.

-Dave Preston

PlumPJack café 1920 Squaw Valley Road, Squaw Valley, Calif., (530)583-1578

A wanderlust to discover a new and intriguing menu took me to the iconic Squaw Valley.

Executive chef Ben “Wyatt” Dufresne has exceptional credentials, double degrees

in biology and environmental studies. After interning with an organic vegetable farm, he spent a year developing his cooking skills in restaurants in Colorado and Vermont.

An enthusiastic skier, he moved to Tahoe in 2002 as sous chef at PlumpJack. After cooking at West Shore Cafe and LuLou’s Restaurant, in 2010, he came back to PlumpJack as the executive chef. His team includes sous chefs Shawn Arney and Jack Connell.

It’s an astute menu with two courses. First, starters ($12-$19) like white gazpacho ($16), and I had the diver scallop “BLT” ($19) with crispy pancetta, tatsoi (a green with a sweet aroma) atop heirloom tomatoes, and drizzled with Balsamic and a roasted red pepper sauce. The mollusks were silver dollar sized and about an inch thick. They were rich and elegant with a myriad of flavors from savory to a lightly sweet-tart and textures. And those fresh tomatoes were delicious.

The second course ($25-$46) includes the likes of Mt. Lassen trout ($35), Creekstone Ranch ribeye ($46), and my choice, the Ellensburg lamb chop “Nicoise” ($44). This Pacific Coast grass fed lamb was cooked medium rare and seared in a broiler and then finished on a grill using Almond wood, perfectly moist with a nutty, sweet flavor. Red potatoes were nicely seasoned, par boiled and finished in the oven.

Haricot Verts (French green beans) sautéed in butter with simple seasoning added the finishing touches to the dish.

There’s an uptown wine list with just north of 500 varietals covering the world and a very proper set of California wines with impressive offerings.

Desserts ($8-$15) are another level of palate joy. Mine, a chai crème brulée with Blueberry compote ($8) from pastry chef Jon Howard, was nirvana. The Olympic rings still greet you when you enter the valley.

It’s a home of champions, and the team at PlumpJack Café has embraced that legacy victorious on every plate.

-Dave Preston

Rigo’s mexican cuisine 1450 e. PRateR way, SPaRkS, 331-4200

They have one of the best chips and salsas I’ve had. The chips are made fresh, and so is the salsa. Roasted tomatoes, caramelized onions, roasted jalapeños and habanera, some homemade tomatillo (a slightly sweet, citrus flavor) and cilantro are all puréed. This was addictive from the first bite.

Salmon in Sedano’s “Adovo” sauce topped with sautéed prawns ($17) caught my eye, something unusual for a Mexican restaurant menu. A generous piece of Atlantic salmon came served atop a corn husk covered in the adovo sauce made with red peppers, cilantro, canella (white cinnamon, lighter in flavor) and cloves producing a slightly sweet with a gentile spiciness and very aromatic with the

cloves adding a woodiness on the nose. The prawns were covered in a delicate, citrus white sauce made with lime, tequila, and garlic—a nice marriage in presentation and flavors.

Chef offered up the steak and shrimp caliente ($17), asking how spicy I wanted it— to which I said, “mucho caliente.” I like spicy food. A New York strip, medium rare, topped with a half dozen large shrimp and covered in a red sauce—with one whiff, I knew my sinus would be opened with the first bite.

In the sauce were sautéed mushrooms and onions bathed in a combination of sauces— enchilada, habanera and adovo. This ran the gambit of tastes: savory, spicy heat, slightly sweet, and slightly tart. If you’re into hot food, ¡ay Chihuahua! This produced a lasting hotflash from head to toe. Know that Rigo will spice anything to anyone’s palate.

Deep fried ice cream ($4) for dessert and then roll me out. As one of the most versatile and varied cuisines, the cultural aspect of Mexican cuisine takes on a personality of its own; at Rigo’s a new personality comes across with every dish—con mucho gusto.

-Dave Preston

Rounds BakeRy 294 e. Moana lane, 329-0800

When new owners Anton Novak and Sean Cary took over this established bakehouse in March, they popped their ovens into bakezilla mode. Hybrid pastries like the Cronut—half croissant, half doughnut—and a cookie crawler, a square, chocolate covered doughnut, complete with gummy worm, are the new dimensions of Rounds.

Bearing the looks of a doughnut and the inner workings of a croissant, the cronut is a confectionary hybrid that has become a near-global sensation since its creator, Dominique Ansel, debuted it at his New York City pastry shop about a year ago. This is the only place in town I know serving that trendy Manhattan marvel.

I had to go right for the cronut ($3-$4.25), and went with the triple dark chocolate with mini chocolate cookies, raspberry filling drizzled with granche and sprinkled with Mexican chocolate powder and cinnamon. It’s dense and very rich with the top of your mouth experiencing the flaky croissant and the bottom filling with the doughnut texture. The flavors are what you would imagine with the berry and chocolate mating perfectly with the pastry giving you a mouth-full of palate nirvana.

There are nice breakfast ($2.49-$4.99) and lunch ($5.99-$7.69) menus using bagels as the sandwich’s foundation. For breakfast, you can choose anything from peanut butter and jam ($2.49) to a classic egg, cheese with ham, bacon or sausage ($4.99). The lunch offerings are more diverse. There’s the ultimate veggie ($5.99), with fresh cucumbers, ripe avocado, pine nuts, lettuce, tomatoes, red onions, and

noVeMBeR 13, 2014

black olives on a bagel of your choice.

I found their rye bagel most excellent and went with the Tahoe cado ($6.49) roasted turkey, crisp bacon, and ripe avocado and added a jalapeño artichoke smear. Everything was fresh and from the savory to the tangy to the spicy, sandwiched together with the light malty flavor of the bagel and a hint of tart from the baked in caraway seeds in the bagel, this nosh really came together with very satisfying flavors.

A visit here is a “what-the-hell-moment,” where you’ll leave with a full belly and a warm heart. As Ben Franklin said, “everything in moderation, nothing in excess”; but then again, he never had a cronut.

-Dave Preston

Two chicks 752 S. ViRginia St., 323-0600

People of lesser ambition might be content to let the good times roll, but not Jessie Watnes and Haley Wood of the GourMelt food truck.

Two of Reno’s favorite road chefs have parked their wheels and opened Two Chicks, a brunch restaurant located in the heart of Midtown.

The locally-roasted coffee, a special blend created just for this restaurant, was very smooth and low acid ($2.29, free refills). As a true “only in Reno” brunch joint with full bar, they offer draft beers from local breweries and a cocktail menu full of interesting selections.

If you were a fan of GourMelt, you’ll be happy to hear all your favorite cheesy sandwiches are included on the new menu, along with some new goodies. I ordered the Two Chicks Burger ($10.99) and was delighted with the dish. A fresh-ground beef patty was joined by melted cheddar cheese, avocado, grilled red onion and fried egg on toasted “Icky bread” from Great Basin Brewing. I ordered the meat medium rare and the egg over medium, adding plenty of gooey goodness to the flavor collective. The meat had just enough pink to be perfect, and although the bottom of the toast got a little soggy, it didn’t last long enough for me to care. I chose their signature garlic-parmesan fries and basil aioli—a favorite from the old menu—and it was like greeting an old friend you haven’t seen in a while. Brings a tear to my eye just thinking about it.

Rounding out our meal was a wellexecuted plate of eggs Benedict ($10.49), including veggie fritters that resembled hash browns, yet crispier and with more flavor.

The usual suspects were in the mix, including thick-cut ham on an English muffin topped with perfectly-poached eggs and a very light, creamy Hollandaise sauce. Classic and satisfying, yet I look forward to trying all the other variations the menu has to offer. In a town full of brunch options, these two chicks have just started their climb to the top of the pecking order.

a SPeCial SuPPleMent to the Reno newS & ReView

-toDD south

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More about the people at local restaurants

I

t’s not often that you go to a restaurant and really find out anything about the people who make that food magically appear in front of you. We sent out a survey to area restaurants to find out a little bit more about the people behind the scenes of the food that lands on our plates and reaches our bellies.

“FACES BEHIND THE FOOD” contInueD on paGe

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a specIal suppleMent to the reno news & reVIew

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NOVEMBER 13, 2014

a spEcial supplEMENt tO thE RENO NEws & REViEw

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*For 37 Years*

1555 S. Wells Ave. Reno, NV

www.Rapscallion.com

Open Mon–Fri at 11:30am • Sat at 5pm

MidTown, Reno

RN&R

701 S. Virginia St Open 7 Days a Week 7am–7pm 322–8040

UNR Virginia St

McCarran Blvd

I–80

din

g

4th Street Mayberry Dr Truckee River California Ave Ma ybe

rry

Lan

★

Buenos Grill

50 N. Sierra St #106 • Reno, NV 89501

(775) 800-1388

w w w. n e w s r e v i e w.c o m

You Come To DINE

Gift certificates to local merchants for up to 50% off

You Don’t Come To Rapscallion For Dinner

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Joshua Berreman ChEF AT hERITAGE REsTAURANT, 255 N. VIRGINIA sT., 398-5455 TIME sPENT ThERE: Six months EDUCATIONAl bACkGROUND: North Valleys High School, Regional Technical Institute, Truckee Meadows Community College: Associates of Applied Sciences in Culinary Arts FAVORITE FAll DIsh: Salade Lyonnaise: wilted frisee, bacon, croutons, poached egg, sherry vinaigrette.

Wash two heads of frisee (a.k.a. curly endive), spin dry. Chop 4 pieces of crispy bacon. Make a vinaigrette of 1 oz sherry vinegar, 1/2 oz red wine vinegar, 1 teaspoon dijon mustard, and 4 oz of olive oil. Toast some cubed bread in the oven at 350, just enough for two salads. Set a pot of water on to poach two eggs—a low simmer, about 180 degrees. Drop the eggs in the water to poach. Place a large stainless steel bowl—a saute pan would also work—over a medium flame and get the bacon heated up.

Add 1 oz of vinaigrette, and as soon as it starts to pop, add the frisee and a pinch of salt. Move it around in the pan until thoroughly coated.

Add your croutons. Once the frisee is warmed, remove it to two plates. Top each salad with a poached egg and a crack of fresh black pepper.

Feel free to add any embellishments, but this is the salad at it’s most simple.

NExT TO ThE ChEF, whO Is ThE MOsT IMPORTANT wORkER AT ThIs REsTAURANT?

It’s a toss up between the dishwasher and the hostess. The dishwasher keeps the pace of the whole restaurant and makes sure everything is ready to go to the floor or to the cooks who need clean plates and pans. The hostess has the first opportunity to make guests feel welcome and set the tone for the night. It’s impossible to run a restaurant without any of our staff, but I think that the dishwasher and hostess are most important, and also most often taken for granted.

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photo/allison young

NOVEMbER 13, 2014

A sPECIAl sUPPlEMENT TO ThE RENO NEws & REVIEw

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Thanksgiving 2014 RNR 4.9x11.5 12-20.pdf

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11/4/14

10:54 AM

Happy Thanksgiving!

Come Try Our Yumm A Roo Fun Breakfast Menu

Open for Breakfast, Lunch & Dinner, 7 days a week 14 Breakfast 8-11:30am (2:30pm on weekends) Lunch 11:30-2:30pm Pizza & salads - 2:30-5pm Dinner 5-9pm, Sundays 4-8pm

Holiday Dining

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Americana Café

Thursday, November 27 | Noon - 9:00 p.m.

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November 27, 28 and 29 Breakfast 8:00 a.m. - 10:00 a.m.

Adults $9.99 | Kids 4-11 $5.99 Lunch 10:00 a.m. - 2:00 p.m.

Adults $12.99 | Kids 4-11 $6.99 Thanksgiving Menu 2:00 p.m. - Closing Adults $19.99 | Kids 4-11 $10.99 Please visit www.circusreno.com to see holiday menus.

775.329.0711

CIRCUSRENO.COM

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1112 North Carson Street, Carson City • 775.882.3353 www.adelesrestaurantandlounge.com • Reservations Recommended 14

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The Courtyard Buffet

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The Steakhouse at Circus

Thursday, November 27 | 5:00 p.m. - 9:00 p.m. $29.95 Early Bird Special 5-6:30 p.m.

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Recycle this paper

16034 Mkt

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“FaCeS BeHind tHe Food” COntinued frOm page

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Mike Blide Owner at COttOnwOOd restaurant and Bar, 10142 rue HilltOp, truCkee, Calif., (530)587-5711 time spent tHere: 18 years eduCatiOnal BaCkgrOund: BS in

Psychology, MA in Parks Management

favOrite fall disH: Cottonwood’s Killer Caesar: Cottonwood Caesar Salad

One large bowl for mixing 1 head romaine, rinsed with end cut off 2 anchovy fillets 1-2 tsp mashed garlic (to taste) juice of 1/2 lemon 1 egg yolk 1/3 cup olive oil 1/2 cup finely grated Romano cheese (plus extra for sprinkling on top) salt and pepper Blend anchovy and garlic with a fork to make a paste. Transfer to bowl and whisk in lemon juice and egg yolk, then olive oil until blended, then most of cheese and a pinch of salt and pepper. Separate romaine leaves and toss in the bowl using your hands until leaves are coated. Lick your fingers.

Arrange like a fan in bowl and sprinkle with Romano cheese. Lick your fingers again. Upon realizing it is not quite like ours, call (530)587-5711 for reservations or take out.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

Alicia McCann is our floor manager and is responsible for hiring and training the unique individuals who understand that while great food is an essential component of a dining experience, other components play a major role as well. We focus on the history and character of our building and its place in Truckee’s storied past, and try hard to give our guests a window into that very important legacy.

dave Bogart Owner at BistrO 7, 7111 s. virginia st., 851-9463 time spent tHere: Some time every day eduCatiOnal BaCkgrOund: BS from Arizona State University

favOrite fall disH: Cabernet braised

short ribs with sweet potatoes and roasted vegetables.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

Casey Riley, our Manager.

greg Butler managing memBer at BuenOs grill, 3892 mayBerry drive, 787-8226 time spent tHere: 15 years eduCatiOnal BaCkgrOund: University of

Nevada, Reno and in the kitchen

favOrite fall disH: Pumpkin Bisque Soup with Southwestern Spices (Vegetarian)

3 1/2 quarts of vegetable broth 4 cups half and half cream Three 15-ounce cans pure pumpkin 12 Tablespoons (packed) brown sugar 3 Tablespoons cumin 1 Tablespoon chili powder 1 Tablespoon nutmeg 1 Tablespoon Jack/cheddar cheesegarnish 1-2 Tablespoons chopped fresh cilantro-garnish Bring veggie broth and cream to boil in heavy pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend—about 15 minutes.

To serve: Ladle soup into soup bowl.

Garnish each bowl with shredded jack/ cheddar cheese and cilantro and spices.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

My wife, Mimi, and our dedicated, hardworking and loyal employees.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

Next to me, Stevie Borghesi, my assistant.

lead line CHef at Brew BrOtHers, inside eldOradO HOtel and CasinO, 345 n. virginia st., 786-5700

PatriCk dalton

time spent tHere: 40 to 45 hours per week

general manager at rapsCalliOn seafOOd HOuse and Bar, 1555 s. wells ave., 323-1211

eduCatiOnal BaCkgrOund: 30 years of

time spent tHere: Nine years

favOrite fall disH: Turkey dish along

eduCatiOnal BaCkgrOund: Bachelor’s

Degree in Journalism from University of Nevada, Reno with an emphasis in advertising

favOrite fall disH: My mom’s beef

stroganoff on fried potatoes. It is an allday affair, but the house smells amazing and even my kids clean their plates.

time spent tHere: 12 hours per day

Nothing beats it on a powder day.

eduCatiOnal BaCkgrOund: Culinary

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

beets salad, pickled red onions, gorgonzola and candied walnuts. First course: Kabocha squash tortelli, sweet Italian sausage, brown butter-sage, parmigiano. Main course: Roasted veal shank and fall roots and vegetables.

with all goodies that come with it, which I love to prepare at the restaurant I work for.

next tO tHe CHef, wHO is tHe mOst impOrtant wOrker at tHis restaurant?

Fernando Ochoa, lead line cook, who takes care to make sure the food is correctly presented to our customers.

-mike Blide, owner at Cottonwood restaurant and Bar

rOOm CHef at la strada, inside eldOradO HOtel and CasinO, 345 n. virginia st., 348-9297

favOrite fall disH: Appetizer: Roasted

experience in the cooking field

“We focus on the history and character of our building and its place in truckee’s storied past, and try hard to give our guests a window into that very important legacy.”

ivano CenteMeri

Institute in Milano, Italy

luCio goMez

Cuco Martinez, our prep chef. Cuco has been making everything here since 1984. If you had a dessert or appetizer in this place in the last 30 years, Cuco made it. That is not an exaggeration. Everything from coconut prawns to cheesecake, bacon wrapped scallops, etc. When he is on vacation, he is sorely missed.

nOvemBer 13, 2014

tiM Healion Big CHef at laugHing planet Cafe, 650 taHOe st., 360-2592 time spent tHere: Since inception, five months eduCatiOnal BaCkgrOund: School

of hard knocks.

Attended: University

a speCial supplement tO tHe renO news & review

“FaCeS BeHind tHe Food” COntinued On page

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sweetdeals for the whole family rN&r readers caN PUrchase Gift cards for UP to 60% off!

Junkee Clothing Exchange: Get used and vintage clothing for the perfect Halloween costume at 60% off ! $10.00 gift certificate for just $4.00!

National Automobile Museum Over 200 eye-popping cars and four authentic street scenes representing each quarter of the 20th century! $10 adult admission for just $5.00. $8.00 senior admission for just $4.00!

Need 2 Speed Reno’s ultimate arena of adventure challenge and competition. Burn some rubber and compete against your friends, family or coworkers! $23.00 race Pass for just $11.50!

Noble Pie Parlor Award-winning pizza, wings, large craft beer selection and specialty cocktails. Noble Pie Parlor has won 1st Place Peoples Choice Award 3 years running at the 3rd largest wing competition in the world! $10.00 Gift card for just $5.00!

Ryan’s Saloon & Broiler Serving Reno for over 40 years, Ryan’s brings you quality drink & food at a reasonable price with a welcoming atmosphere. $10.00 Gift card for only $5.00!

RN&R

w w w. n e w s r e v i e w. c o m

“FaceS behind the Food” coNtiNued From page

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of Massachusettes - Amherst, University of Nevada, Reno, TMCC, but no degree.

Favorite Fall dish: Braise lamb shanks

Favorite Fall dish: Our new L.A.M.B. bowl.

Next to the cheF, who is the most importaNt worker at this restauraNt?

So new I don’t have a specific break down on the recipe to serve just four alone—we make a lot. The basic: Maple masala delicata squash, fresh spinach, locally raised lamb meatballs, cilantro yogurt chutney, roasted beet, pear, and mint salad, and french lentils. Bam!

Next to the cheF, who is the most importaNt worker at this restauraNt?

The dishwasher. The dishwasher is the glue. When it’s going off, with a great dishwasher, a big part of the operation is handled without thought or worry.

Fernando Martinez room cheF at roxy’s Bar aNd louNge, iNside eldorado hotel aNd casiNo, 345 N. virgiNia st., 786-5700 time speNt there: One year and three months

educatioNal BackgrouNd: On-the-job training, worked at various restaurants in San Francisco. Worked my way up.

with root vegetables

Every single person is important at this restaurant.

Johnny Mccabe lead cheF at campo restauraNt, 50 N. sierra st., 737-9555 time speNt there: Two and a half years educatioNal BackgrouNd: Trained at

the Culinary Institute of America in St. Helena. Cheffed at many different Reno/ Tahoe restaurants.

Favorite Fall dish: Fall is my favorite time

of year for creating dishes. It’s the time we can start bringing heartier autumnal dishes to our guests. Dishes like osso buco and beef bourguignon always help bring a sense of comfort to the change in seasons. It also ushers in a change in our soups. Working with classic fall spices and deep, rich flavor profiles is very exciting. Seafood bisques are an absolute favorite of mine at this time of year, and I have included the recipe for my

signature Lobster Pan Roast with Chipotle Creme Fraiche 1 lb. lobster tail meat, cut into 1 ½-inch chunks 1 Meyer lemon, juiced, plus zest of half 4 cloves garlic, finely minced 1/2 cup dry white wine 1/4 cup chili sauce 1 tablespoon tomato paste 1 cup lobster stock 1 tablespoon Worcestershire sauce 1/2 tablespoon Tabasco sauce 1/2 teaspoon celery salt 2 + 2 tablespoons unsalted butter 1 cup heavy cream 2 tablespoons creme fraiche with chipotle powder, mixed thoroughly smoked paprika & black pepper to taste In large wok pan over medium-high heat, melt 2 tablespoons butter. Add lemon and garlic. Saute until fragrant, about 3 minutes.

Add wine, bring to boil and reduce by half.

Add chili sauce, tomato paste, lobster stock, Worcestershire, Tabasco and celery salt.

Bring to boil and cook, stirring occasionally, for about 4-5 minutes. Add cream, remaining butter, lobster meat and simmer until just cooked through, about 3-4 minutes.

Adjust seasoning to taste. Ladle into bowls and garnish with chipotle creme fraiche, paprika and black pepper.

Next to the cheF, who is the most importaNt worker at this restauraNt?

I couldn’t single out a specific worker. At Campo we are a team, a complete entity that strives to create the best customer experience possible.

toM MccorMick maNager at the isles, 809 s. ceNter street, 184-1804 time speNt there: Four and a half years educatioNal BackgrouNd: MBA Favorite Fall dish: Pumpkin scones Next to the cheF, who is the most importaNt worker at this restauraNt?

Kendra, the head waitress

“FaceS behind the Food” 26 coNtiNued oN page

Laughing Planet Cafe staff pose after winning Best New Restaurant in our 2014 BONN contest.

photo/allison young

NovemBer 13, 2014

a special supplemeNt to the reNo News & review

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PAID ADVERTISING AmERIcAN

tasted so good. open Mon-Thurs 7:00am9:00pm, Fir-sat 7:00am-10:00pm.

The Brew BroThers

our BAr

Inside the eldorado hotel Casino 345 N. Virginia st. reno, NV 89501 775-786-5700 www.eldoradoreno.com/renorestaurants

211 w. 1st street reno, NV 89501 775-329-2684 www.ourbarreno.com

The brewpub offers eight custom microbrews and a creative menu featuring gourmet wood-fired pizza, salads, burgers, ribs, sandwiches, tacos, homemade soups and The 14 ’14 Brew Brothers signature hog wings. Mid-week happy hour specials and live music nightly. open 11:30am Mon-Fri and 11am-sat and sun.

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herITAge

255 N. Virginia st. (Inside the whitney Peak hotel) reno, NV 89501 14 775-398-5454 www.renoheritage.com 14

Cultivate. Congregate. Celebrate. At heritage restaurant, Chef Mark estee brings the freshest and finest in American Cuisine to whitney Peak. Prepared, not processed, heritage restaurant offers a naturally inspired menu of extraordinary seafood, poultry and beef dishes that change daily.

At heritage, whether you’re there for a full-course meal or a festive evening of small plates, never has anything so good for you

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A place to meet, eat and drink, it’s all here at PJ & Company. A classic American cafe, we’ll serve you great tasting food made from scratch all day with our extensive breakfast, lunch & dinner menu.

reNo ProVIsIoNs

100 N. sierra street reno, NV 89501 775-336-1091 www.renoprovisions.com

1112 North Carson street Carson City, NV 89701 775-882-3353 www.adelesrestaurantandlounge.com

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1590 wells Ave reno, NV 89502 775-323-6366 www.pjandco.net

reno’s most historic restaurant. Featuring forty-five varieties of hand-crafted beers and premium only spirits! Visit us for lunch or dinner and sample new, taste-tempting fare from the grill or smoker. we offer delicious half-pound burgers, slow-smoked Nevada Bar-B-Que, crisp salads and world famous pizza. open daily 11am-2am. Come be a part of tradition – backing the pack since 1922!

CAFe AT ADele’s

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1661 N. Virginia street reno, NV 89503 775-337-9255 www.lilwal.com

1330 scheels Dr., 2nd Floor sparks, NV 89434 775-359-1109 www.cbqsparks.com

with a focus on organic, sustainable and local ingredients, Adele’s offers a varied menu of fresh seafood, steaks and pasta. Adele’s is 14 ’14 open for breakfast, lunch and dinner and has an award winning-wine list. reservations recommended.

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reD’s lITTle wAlDorF

CBQ CowBoy BAr & ‘Que & o’CleAry’s IrIsh PuB-sPorTs-BowlINg

CBQ is a family-friendly casual dining restaurant that creates an authentic Kansas City and Texas style barbecue experience. o’Cleary’s is an Irish pub with a sports bar twist featuring six lanes of bowling and Irish specialties.

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PJ & Co. resTAurANT & sAlooN

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All natural and family-owned burger joint in 2 locations (reno & Truckee). open daily 11am-9pm.

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Burger Me

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6280 sharlands Ave reno, NV 89523 775-737-9409 www.realfreshburger.com

our Bar specializes in providing a welcoming atmosphere for everyone! with some of the best burgers and tacos in town, we strive to be fresh and homemade. our kitchen is open daily at 11am until midnight during the week and from 11am until 2am on Friday and saturday.

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This multifaceted property is the first of its kind in reno, grab-n-go menu items maintain Mark estee’s standard of simple, fresh, seasonal and local. From 7am-7pm, 7 days a week, guests can dine-in or take-home packaged restaurant staples along with new and craveable additions, each integrating whole animal butchery and root to stalk philosophies.

14 house specials are featured daily along with deli sandwiches, gelato and coldpressed juice.

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ryAN’s sAlooN & BroIler 14

924 s. wells Ave. reno, NV 89502 775-323-4142 www.ryanssaloon.com 14

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half pound burger with fries. All sandwiches super-sized! Appetizers and Big screen TVs. Join us sundays and Mondays for the big games. New complete breakfast menu sundays 9:30am-1pm. $5 Bloody Mary sundays!

The TwIsTeD ForK

1191 steamboat Pkwy, suite 1400 reno, NV 89521 775-853-6033 www.twistedforkreno.com

NOVEMBER 13, 2014

The Twisted Fork is a modern American cuisine with a twist. we create our dishes with various influences such as Californian and latin. Come on down and enjoy some amazing food, boutique wines, twisted libations and craft beers. Patio seating is available. we offer daily specials and happy hour from 4-6pm. open 11:00am-10:00pm.

DreAMer’s CoFFee house & DelI

locally owned and operated. Try one of our specialties, coffees, blended drinks, milk shakes, fruit smoothies, teas or kids beverages. we make our bagel sandwiches to order and our pastries come from local bakeries. Check out our locals art displays.

650 Tahoe street reno, NV 89509 775-360-2592 www.laughingplanetcafe.com 14

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My FAVorITe MuFFIN & BAgel CAFe

4925 Kietzke lane reno, NV 89509 775-826-rIBs (7427) www.FamousDaves.com our passion for BBQ is famous! we’re honored to be consistently chosen as America’s favorite BBQ restaurant. we also like heading out to competitions and putting our BBQ up against what the other elite pitmasters are cooking. To date, we’ve won more than 700 awards, including the 2013 Best in the west rib Cook off and “Best 14 BBQ restaurant” in ’14 the rN&r’s “Best of Northern Nevada” reader poll for the last four years! we serve amazing BBQ to friends and fellow food lovers. grab a seat, get your order to go, or 14 have us cater your event!

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The award-winning bistro has been voted 14 “best place to take a date” by locals as the and is listed on the prestigious Distinguished restaurants of North America awards list. At roxy, chefs hand-select top cuts of meats, poultry and fish to create exquisite entrees prepared in a specialty wood-fired oven. roxy’s wait staff has vast knowledge of fine wines and 14 ’14 liquors and expert pastry chefs create scrumptious breads, souffles, tarts, sorbets and more, in an exhibition bakery. roxy’s Bar & lounge is famous for its 102 martinis and nightly entertainment. open at 5pm daily. 14 14

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Cafe Deluxe is committed to using organic products and produce whenever possible. we truly believe that sustainable practices directly affect the flavors that come out of our kitchen. our food is unique and delicious, with an emphasis on nurturing you on your path to health.

CrèMe

18 saint lawrence Ave. reno, NV 89509 775-348-0571 www.cremecafereno.com New, larger location. serving breakfast, crepes, light lunches and pastries. seasonal specials. Blind Dog coffee served French Press style. small event space and off-site catering. open Tuesday through sunday, 8am-2pm.

259 e. Plumb lane reno, NV 89502 775-333-6536 342 California Ave reno, NV 89509 775-333-1025 2868 Vista Blvd. sparks, NV 89434 775-351-2868 www.myfavoritemuffin.com/reno

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we bake fresh daily 20 kinds of bagels & muffins! Also serving great breakfast/lunch sandwiches, gourmet coffee and espresso, 14 real fruit smoothies, soups, salads and catering with 3 locations to serve you.

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JoseF’s VIeNNA BAKery & CAFe 933 w. Moana lane reno, NV 89509 775-825-0451 www.josefsviennabakery.com 14

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DElI/SANDwIchES DelI TowNe u.s.A.

3650 lakeside Drive reno, NV 89509 775-826-4466 www.delitowneusa.com

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“Best of” winner for 10 years. Choose one of our unique 14 ’14 breads that are baked fresh daily.

Combine with premium meats, cheeses and garden fresh condiments and you’ve just built a Deli Towne usA Monster sandwich!

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located in the historic riverside along the picturesque Truckee river in downtown reno, our diverse menu features nouveau American14 ’14 Cuisine, innovative comfort foods, and enticing hand-crafted cocktails. serving lunch and dinner starting at 11am daily.

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fRENch

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160 w. liberty st. (inside Nevada Museum of Art) reno, NV 89501 775-329-3333 www.chez-louie.com

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Fun, modern and affordable, bringing high-class cuisine to a comfortable, friendly and truly unique setting. gifted Tastemaker & owner, Mark estee, complements the cultural fabric of the museum by highlighting seasonal ingredients and treating guests, volunteers, donors and members alike as family.

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Chez louIe

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17 s. Virginia st. reno, NV 89501 775-284-7455 www.wildrivergrille.com

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A reno tradition for 34 years. Josef’s on Moana lane is still busy preparing the best cafe food and baking sweets for you. we serve breakfast and lunch 7 days a week.

Cakes, morning buns, cookies and more, are baked daily.

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wIlD rIVer grIlle

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1690 s. wells Avenue #12 reno, NV 89502 775-737-9735 www.cafedeluxereno.com

a spEcial supplEMENt tO thE RENO NEws & REViEw

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Inside the eldorado hotel Casino 345 N. Virginia st. reno, NV 89501 775-786-5700 www.eldoradoreno.com/renorestaurants

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FAMous DAVe’s

CAFe Deluxe

roxy

Voted Best New restaurant for 2014, laughing Planet Cafe believes in the principles of a more environmentally conscious, 14 ’14 community-driven world. Come visit us for lunch or dinner, and bring the whole family! open 11am-10pm everyday.

BARBEquE

This small and quaint greek Deli has delicious greek & American food. you will feel comfortable eating here and you won’t leave hungry. our food really hits the spot!

fINE DINING

lAughINg PlANeT CAFe

what makes woody’s different? simply put...we’re better. our food is prepared by an accomplished chef who has created a unique, delicious menu to rival many of reno’s local favorites. with over thirty hDTVs, including one in every booth, you can come in and watch your favorite sports team, play one of our ten video poker machines or just enjoy an outstanding meal.

Come find out what everyone is talking about!! open 11:00am-10:00pm.

coffEE ShoP/cAfE

600 s. Virginia street reno, NV 89501 (on the corner of s. Virginia st and Moran) 775-786-9613

701 s. Virginia st. reno, NV 89509 775-322-8040

wooDy’s grIlle & sPIrITs

960 s. McCarran Blvd #108 sparks, NV 89431 775-351-1010 www.woodysgrilleandspirits.com

NICK’s greeK DelI

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fRozEN YoGuRT 14

yogurT BeACh

Nw reno - 3882 Mayberry Drive suite B reno, NV 89519 775-787-2024 sparks-113 los Altos Pkwy, suite 100 sparks, NV 89436 775-626-0884 south reno-748 s. Meadows Pkwy,

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PaId adVertIsInG Suite A-5 Reno, NV 89521 775-853-2761 Grand Sierra Resort-2500 East 2nd Street Reno, NV 89595 775-322-4413 South Reno-7695 S. Virginia Street Reno, NV 89511 775-853-6204 www.yogurtbeach.com Enjoy a “10 minute vacation” at our five locations where we offer 30+ flavors of frozen yogurt, custard & gelato and over 50 toppings that include fresh cut fruit, nuts candy and sauces.

doS GECkoS CANTINA

From traditional mexican favorites to delicious twists on classics, dos Geckos Cantina is a true fiesta of flavors! Try the best happy hour in town with 2-for-1 drinks and appetizers starting at 99 cents daily.

A tasting experience, on the cutting edge, and just downright delicious, Black Rock pizza Co. presents to you a fine grain crust, savory homemade sauces, specialty cheeses and the finest produce. We offer gourmet pizza (including vegan and gluten free options), pasta, salads, appetizers, sandwiches and desserts. open Sun-Thurs 11:00am-9:00pm, Fri-Sat 11:00am-10:00pm.

sushI kokopEllI’S SuShI

500 North Sierra Street Reno, NV 89503 www.circusreno.com/restaurants

pFp Co’S NoBlE pIE pARloR

kokopelli’s has a solid reputation for their outstanding signature rolls such as the Gecko roll and the Ceviche roll. Enjoy the freshly made sushi staples as well, like the California Roll and Crystal Shrimp!

23 W. 2nd St. Reno, NV 89501 775-622-9222 www.noblepieparlor.com

ItalIan CAmpo

located in the underbelly of the historic El Cortez hotel, Noble pie parlor has come together as a collective idea to uphold the principles of incredible pizza & craft beers shared in the company of friends and family.

50 W. Sierra St. Reno, NV 89501 775-737-9555 www.camporeno.com local, fresh, seasonal, rustic neighborhood restaurant. pizza, pasta, whole hog.

Riverfront patio dining, brunch, lunch, dinner 14 ’14 cocktails. Call for reservations. handcrafted menu. Support local Food – do you know where your food comes from?

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1201 California Ave. Reno, NV 89509 775-737-9731 14

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A New haven-style pizzeria offering over 18 varieties of apizza, sub sandwiches, grinders, chicken wings, bruschetta, salads and home-made 14 ’14 cannoli. open mon – Thurs 10:30am9:30pm, Fri-Sat 10:30am-10:00pm. dine-in and Take-out available.

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Inside the Eldorado hotel Casino 345 N. Virginia St. Reno, NV 89501 775-786-5700 www.Eldoradoreno.com/renorestaurants

50 N. Sierra St. Suite 106 Reno, NV 89501 775-800-1388 www.reefsushi,com

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lA STRAdA

REEF SuShI & SAkE

pEluSo’S ApIzzA

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Reno’s favorite fish tacos! We take pride in serving you fresh and unique mexican fare.

Enjoy huge burritos, healthy salads, a salsa bar and ice-cold beer. A family friendly and locally-owned restaurant for 15 years.

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thaI BANGkok CuISINE

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With a daily changing lunch 14 menu, half-off bottles ’14 of wine on mondays, live entertainment on Fridays and an exceptional service staff, it is easy to see why Rapscallion is always voted Reno’s Best.

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Experience delicious sushi recipes with a twist of lemon, avocado and cream cheese or more traditional flavors in a relaxing environment with friendly service and great prices. All you can eat lunch and dinner served every day!

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MexIcan/southwest

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1555 S. Wells Ave. Reno, NV 89502 775-323-1211 www.rapscallion.com 14

RN&R ReadeRs Receive up to 50% off Gift ceRtificates to local meRchaNts

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294 E. moana lane #1 14 Reno, NV 89502 775-828-7311

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RApSCAllIoN SEAFood houSE 14 & BAR 14

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seafood 14

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We offer a unique blend of Japanese cuisine influenced by contemporary energy and hawaiian style & spirit. Reef Sushi combines the artful creation of sushi, Japanese fare and savory libations to deliver a truly distinctive experience. happy hour mon-Fri 3pm -5pm.

SuShI CluB

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See why the Eldorado’s signature restaurant was named one of the best Italian restaurants in the nation. You’ll find delicious, authentic Northern Italian cuisine. Try pastas made fresh daily in the Eldorado pasta shop, outstanding 14 ’14 entrees and delectable desserts. don’t miss the famous mushroom ravioli.

Buon appetito! open at 5pm Fri -Tues.

3892 mayberry dr.

Reno, NV 89509 775-787-8226 www.buenosgrill.com

We take pride in using only the freshest seasonal ingredients from local producers. our menu features everything from mouthwatering steaks & chops to seafood, pasta and the best burgers in town. We provide a relaxed & comfortable atmosphere with a touch of neighborhood warmth, perfect for any occasion.

2855 N. mcCarran Blvd # 106 Sparks, NV 89431 (Sparks mercantile) 775-356-1771 www.blackrockpizza.com

809 S. Center Street Reno, NV 89501 775-384-1804 www.theislesonline.com

BuENoS GRIll

4201 W. Fourth St. Reno, NV 89523 775-786-1323 www.washoesteakhouse.com

BlACk RoCk pIzzA

ThE ISlES

shop local aNd save

WAShoE STEAkhouSE

PIzza

IrIsh

Reno’s own Celtic home with the latest products of artisans, artists and jewelers from Ireland, England, Scotland and Wales. Gifts, grocery items and the perfect spot for lunch Wed-Sat. high Tea Fri, Sat and Sunday!

Find out why this steakhouse is recommended on Trip Advisor. You’ll discover delicious food, amazing service and sophisticated ambiance. Enjoy succulent steaks to fresh seafood and everything in between. open at 5pm, Thurs-mon.

500 North Sierra Street Reno, NV 89503 775-329-0711 www.circusreno.com/restaurants

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5851 S. Virginia St. Reno, NV 89502 (by meadowood mall) 775-284-3802 5514mt. Rose St. Reno, NV 89509 775-322-0299 www.bangkokcuisinereno.com 14

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Voted “best Thai food” in Reno since 1999.

We focus on a great product with amazing service at14 ’14 an affordable price!

Come and enjoy a lunch or evening out with my family at Bangkok Cuisine midtown or South.

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steakhouse ThE STEAkhouSE AT CIRCuS 500 North Sierra Street Reno, NV 89503 775-329-0711 www.circusreno.com/steakhouse

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RN&R

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w w w. n e w s r e v i e w.c o m

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NOVEMBER 13, 2014 14

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a spEcial supplEMENt tO thE RENO NEws & REViEw 14

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“FaceS BehinD The FooD” cOntinueD frOM page

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Dee Moore Owner/pastry chef at Dee’s Bakery & cafe, 970 Mccarran BlvD., suite 102, sparks, 351-2253 tiMe spent there: 14 years eDucatiOnal BackgrOunD: I studied at St. Helena Culinary Institute of America, Greystone. After graduation, I worked for Vinnea Pastries under Michael Rodoziqe and Josephs Vienna Pastries, under Joseph Pasa. During my work career I came to find that I enjoyed doing custom cakes and wedding cakes. Since this I have focused highly on those two areas. I have continued to study through International Cake Exploration Society since 1992 and have a great passion for doing wedding cakes and custom design cakes that are hard to find in the Reno/Sparks area. favOrite fall Dish: My favorite fall dish has to be the turkey. My mother played a big role in teaching me how to cook and the love for food. She was born and raised in the south and my father was Italian, so we learned a lot of different

dishes growing up. Thanksgiving was always a favorite time for my family.

Smoked Bacon Turkey: 1.5 to 8 lb.

Turkey Kosher Salt Smoked Bacon GarlicSalt and Pepper Whole white onion Bring the turkey in two to three gallons of water with the kosher salt for eight to 12 hours. This will make the turkey very moist. Don’t brin for more than 24 hours.

When ready to roast, pour off the brin and rinse well. Pat dry with paper towels.

Place the turkey in a large roasting pan and put one whole onion in the cavity of the turkey. Sprinkle with salt and pepper and cover the entire turkey with smoked bacon or your choice of bacon. We like the smoked as we use it to make our gravy after the turkey is cooked. Bake in the oven at 350 degrees until the turkey hits the safe cooking temperature. When the turkey is done baking remove from the roasting pan to a nice dish and let rest. Don’t cut into it right away as you will loose all those delicious juices. After turkey has cooled, take some of the bacon

off and put it in the roasting pan with the onion that you removed from the turkey.

Add about 6 tablespoons of flour and cook slowly. We also add butter. When the gravy starts to thicken, add about a quart of 1/2 & 1/2 and continue cooking for about 20 minutes. After gravy has cooled down, put in a blender and blend for a few minutes until smooth. Serve over turkey and mashed potatoes!

next tO the chef, whO is the MOst iMpOrtant wOrker at this restaurant?

My husband, Dillon. He does all the baking, and a lot of cooking. He has been with me in the kitchen for eight years now. He is for sure my right hand man.

He never had formal training but loves to bake and cook, and it shows.

Shakka Moore executive chef at chez lOuie, insiDe nevaDa MuseuM Of art, 160 w. liBerty st., 284-2921 tiMe spent there: Six months

Happy Hour Every Day 3-6

“ 27 years & Cooking!”

1590 S. WELLS AVE 775-323-6366 WWW.PJANDCO.NET a special suppleMent tO the renO news & review

rich SelDen Owner at cafe Deluxe, 1690 s. wells ave., 737-9735 tiMe spent there: A lot! eDucatiOnal BackgrOunD: Bachelor’s

degree from University of Nevada, Reno in political science

favOrite fall Dish: Hot Lemon Ginger

drink. Half a teaspoon of grated ginger, a hearty squeeze of fresh lemon juice, a tablespoon of honey, and a dash of cayenne. So simple and so good!

knocks!

Now Serving Dinner!

nOveMBer 13, 2014

All of our staff is equally important to the success of our establishment and our guests satisfaction. We succeed as a team or fail as a team.

eDucatiOnal BackgrOunD: School of hard

SINCE 1987!

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favOrite fall Dish: Chicken pot pie next tO the chef, whO is the MOst iMpOrtant wOrker at this restaurant?

THINK

FREE.

haley Wood

Next to the chef, who is the most importaNt worker at this restauraNt?

co-owNer at two chicks, 752 s. virGiNia st., 323-0600

Here’s a generic answer: everyone!

The staff here are so passionate and multi-talented. Everyone is cross trained to some extent. They literally do it all! Their willingness to be creative and try new things is something to behold. It really helps the evolution of our menu that they are so hungry to try out new recipes.

time speNt there: six years

Educational background: in Greece

favorite fall dish: Gyro Next to the chef, who is the most importaNt worker at this restauraNt?

Jessie Watnes, left, and Haley Wood used to own the Gourmelt Truck, but now have the Two Chicks restaurant.

time speNt there: LIFE educatioNal backGrouNd: My

background is in food and beverage. I hold a degree in graphic communication, but I only spent three years in that industry.

Nikos TheologiTis owNer/presideNt at Niko’s Greek kitcheN, 148 west st., 284-3678

photo/allison young

favorite fall dish: Harvest Cobb

Salad: Chicken, goat cheese, avocado, butternut squash, sunflower seeds and dried cranberries on mixed greens with creamy herb dressing.

Next to the chef, who is the most importaNt worker at this restauraNt?

Most definitely the prep cooks. Most of our menu consists of recipes made from scratch that need to be prepared on a daily basis!

Michael Lagunsad

FREE Lunch ENTRÉE With the purchase

Free small house sake with any all you can eat sushi purchase when you like us on Facebook

Warm Bread Pudding

of a lunch entrée

with any purchase. Expires 1/15/15.

Available Monday-Friday until 3PM

Free lunch of equal or lesser value. Not to be combined with any other offer. No Cash Value. Expires December 31, 2014. • BOGO1231

$5 off

775.359.1109 | cbqsparks.com

Monday & Tuesday nights

775.359.1209 | oclearyssparks.com 1330 Scheels Dr. | Ste 250 | Sparks, NV 89434

2855 N. McCarran Blvd.

Sparks, NV 89431 www.blackrockpizza.com • 775-356-1771

2 for 1 mexican beer coke or

margarita.

1 coupon per person. expires 3/31/14.

mayberry Landing at W. mccarran 775-787-taco (8226)

FREE

{Dine-In only}

50 N. Sierra St., Ste. 106 On The Truckee River (775) 800-1388 www.reefsushi.com

BUY 2 LUNCH COMBOS SPECIALS & 2 DRINKS RECEIVE 2ND LUNCH COMBO FREE. VALID MT. ROSE ST. & VIRGINIA ST LOCATIONS. EXPIRES 12/31/14. NOT VALID WITH ANY OTHER COUPON OFFERS.

50% OFF 2ND ENTREE WITH PURCHASE OF 1 ENTREE & 2 DRINKS.

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10% OFF 14

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ANY PARTY TRAY

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3650 Lakeside Dr. | ph: 826.4466 fx: 826.6161 Open 5am - 9pm, 7 days a week | www.delitownusa.com

VALID MT. ROSE ST. & VIRGINIA ST LOCATIONS. EXPIRES 12/31/14. NOT VALID WITH ANY OTHER COUPON OFFERS.

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BREAKFAST • LUNCH • DINNER • PARTY PLATTERS 14

November 13, 2014

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a special supplemeNt to the reNo News & review 14

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WIN WITH THE PROS MORE THAN 200,000 $

UP FOR GRABS!

NOW THROUGH DECEMBER 28TH

$

20,000 Win with the Pros Contest – Free entry!

Win your share of $500 in weekly cash prizes. Swipe your Club Paradise card at the Sports Kiosk every week and pick the winners of the Sunday and Monday pro football games.

$

10,000 End of Season Grand Giveaway The top 150 guests with the most correct picks will win a share of $10,000 in cash and prizes. Grand prize is $5,000 cash!

Perfect Pick and Zero Win Bonuses Win $50 in Free Slot Play if you pick all the week’s games correctly. Win $100 in Free Slot Play if you pick all the week’s games incorrectly.

Must be 21. Management reserves all rights. Visit Club Paradise for details. Must be present to win.

Food & Drink Specials Happy hour food specials during pro football games t Enjoy 50% off select food!

Sunday Night Games t $2 Coors Light draft t $10 Bucket of Domestic Beer Or Grab a bottle of Blue Moon anytime in our Sports Bar & Lounge!

every player’s paradise.

SM

3800 S. Virginia Street | Reno NV 89502 | 775.825.4700 | atlantiscasino.com |