Buckbean Brewing Company
Buckbean Brewing Company is the only packaging brewery in the Reno area, the only brewery in Nevada producing beer in cans, and the only Nevada brewing distributing beer in California and Oregon. We opened in April of 2008, and have already won medals at the prestigious Great American Beer Festival and World Beer Cup. We are building a reputation for producing world class beer both in cans and on draft.
Our signature dish for the evening is savory pulled pork on a polenta round topped with chipotle slaw
Chef Kaimi Coonrad
From skiing in the morning to gardening in the afternoon – an evening concert and a morning hike – fine dining experience and a picnic at Sand Harbor. Reno provides the contrast of so many things that make it a great place to live.
Still going strong after 29 years!
We were the first to recycle on a major level, use local growers, and serve consistently delicious food along with a being named best caterer by Reno Magazine for 2010 .
Circus Circus Reno
Darrin Mckillip is a native of Reno, Nevada, 1992 Graduate of Western Culinary Institute in Portland Oregon and a 2009 Graduate of Western Governors University with a Bachelor’s Degree in Business Management. He has been with Circus Circus Reno for14 years. He has been married for 25 years with 6 grand-children and 2 great grand-children.
What is your signature dish? Slow smoked beef brisket sliders with Smokin' Gecko's medium BBQ sauce, caramelized onions and aged sharp cheddar cheese. Bundt cake
Name of Chef participating Darrin McKillip
Describe what you love about Reno. I love the variety of outdoor activities available to us. I love that Reno still maintains its small town feel but has many cultural and social events. Finally, it is still a good place for families
What makes your restaurant unique? The eclectic décor and great menu offerings make us different from down town restaurants
Claim to fame? The only BBQ/Pizza/Sushi restaurant in Nevada!
Nancy Horn is Chef Owner of award winning DISH Cafe & Catering Company, which she opened in 2002. She and her husband, Joe Horn, founded Slow Food Reno in 2009. Nancy has been an advocate and activist for local food systems for more than 20 years in Reno. She writes a blog about inspired seasonal eating at dishingup.wordpress.com. Nancy and DISH Cafe were featured on Food Network's "Diners, Drive-ins and Dives in Spring 2010 and will be featured in Food Network Magazine's "Fifty Best Breakfasts in America" in July 2010.
What is your signature dish? The Cowgirl Tri Tip Panini
Name of Chef participating Nancy Horn
Describe what you love about Reno. Reno is an ever-evolving place of adventure and thriving local food culture grounded in tradition. Reno is a close community of family, friends and the familiar feeling of home. Reno is a place where strangers feel welcomed and embraced by fresh mountain air, clean Truckee River water, open spaces and friendly faces.
What makes your restaurant unique? Walk into this homey, joyfully colored Reno café and chef-owner Nancy Horn will welcome you. She will point you to the specials board, pour you a cup of local Wood-fire Roasted Coffee, listen to your woes, crack a joke and tell you a bit about the fresh, local and seasonal products she carries. She may also tell you about the humanely-raised meats the restaurant proudly stocks, from Applegate Farms and Creekstone Farms. Responsible and healthy eating is the café’s mission, and what led Horn and her husband Joe to start a local chapter of Slow Food in 2009. Menu highlights include any of Horn’s baked goods, including crunchy granola, quiche and cupcakes that sell by the dozen. But sandwiches like The Cowgirl Tri Tip Panini and salads like The Funky Chicken produce lines out the door for lunch. DISH Cafe feels like home.
Claim to fame? DISH Cafe was featured on Food Network's Diners, Drive-ins and Dives in Spring 2010. Nancy is a chef, food writer and cooking teacher whose passion for local food made with love is contagious.
Although Chef Troy Cannan, Executive Chef at the Eldorado Hotel Casino, has no formal culinary school training, he has 26 years of on-the-job culinary training, working and supervising. Cannan’s culinary career began in Tonopah, Nevada where he ultimately became Executive Chef at Station Casino. Cannan has done it all, ranging from short order cook to high end chef at some of San Francisco’s notable restaurants including Bistro M, Bizou, Le Scene and Boulevard.
Here at the Eldorado our restaurants range from casual to special occasion, & the Carano family makes every effort make each restaurant special, by setting standards with products and preparation to creating great hospitality. With an Italian owned business our focus is creating the best Italian food anywhere.
Our signature beers we will be pouring are Ichthyosaur Pale Ale (Just say Gimme' an Icky!) Nevada's state fossil!!; Nevada Gold, a Kolsch-style ale; Jackpot Porter; and Wild Horse Ale, an amber Alt beer.
Owner and Brewmaster is Tom Young
We love Reno for the beautiful mountains and scenery. We also love the people that make up Reno. They are ready and willing to try new and innovative things.
We are Nevada's most award-winning brewery and restaurant and also Nevada's oldest brewery, having been established in 1993. We have been awarded 8 medals at the Great American Beer Festival and 5 medals at the World Beer Cup. Our emphasis is on great brews as well as the best Fish and Chips this side of the ocean!
We are the only brewery in Nevada to open and brew in 2 locations. Our Reno brewpub will be opening in June, 2010.
Chef Bio - Jeffrey Galick grew up in Simsbury, Connecticut and graduated from Johnson and Wales Culinary School in Providence, Rhode Island in 1986. Having worked in various restaurants and hotels throughout New England, he moved to West Palm Beach, Florida in 1987 and worked at The Breakers. In 1989 he moved to Reno, Nevada and started working at Harrah’s Hotel and Casino in the Steak House.
Two popular Steak House items being served - Caesar Salad and Cabo Prawns
Chef’s Name - Jeff Galick
Love about Reno. The outdoors is incredible for hiking, fishing, camping, skiing and anything that you love to do in the outdoors. Reno has all that the big cities offer but in a close and small town feel. Driving to many destinations, like San Francisco and Napa Valley, is only a few hours away from Reno.
Harrah’s Steak House is a very unique restaurant. We are one of the only restaurants the does tableside cooking and we have been awarded many notable awards including the Dirona, wine spectator, best of Reno, AAA 4 diamond and National Restaurant News, Hall of Fame.
My Claim to Fame - Keeping the food quality and incredible service very consistent. Making sure every guest gets VIP attention.
Nothing to It
Probably one of our most popular dishes - Bread Pudding with Whiskey Caramel Sauce
Name of Chef participating Lara Ritchie
Describe what you love about Reno What's not to love?! The people are open, friendly and adventurous, the colors are amazing and the weather allows us to enjoy all four seasons fully. What I also enjoy is that Reno continues to grow and change and become more interesting every year and that makes living here exciting.
What makes your restaurant unique? That we are also a cooking school.
Claim to fame? My personal claim to fame - my food styling & recipe was published in Art Culinaire and my brunch was rated #1 in the Atlanta Zagat Guide for the Four Seasons
Chef Colin Smith brings 25 years of culinary experience to the table. He started his career in the East Bay cooking his way through San Francisco Bay area for 15 years before landing in Reno in 1994. In 2007 he and his wife “MaryBeth” opened Roundabout Bistro. It quickly became a locals favorite in the Somersett Area! He enjoys putting a creative twist on what he calls his “Edgy Comfort Food”.
COLIN D SMITH is the proper spelling
"Pork Squared" Roasted Rack of Pork on Sausage bread pudding with Bacon- apple cabbage sauté whole grain mustard seed sauce(signature dish)
What I love about Reno- it has a great business climate and you get a big city feel with a home town attitude. I also love the local following that we have developed over the past 16 years.
Uniqueness- what makes our restaurant unique is we are what I call a scratch house. We make everything we serve from SCRATCH the pasta, bread, deserts and everything else under our roof
My clam to fame- I am father to 5 wonderful kids
Silver Legacy Resort Casino
There's so much to do here! It's a great place to live, play and raise a family. Living in Reno gives us a chance to get outside and be active during every season.
At Sterling's, we not only focus on the food, but also the folks eating it. We truly use the freshest ingredients and put a touch of love into every dish. Along with that, we put those same friendly, personal touches into our service. We're a family, and that creating that inviting, comfortable atmosphere is our passion.
Claim to fame - A world-class award winning restaurant that hasn't lost the feel of a local's favorite steakhouse.
Owners David Silverman and Trent Schmidt have been friends since high school and are proud to have not killed each other after being co-owners of the Silver Peak Restaurant and Brewery and the Silver Peak Grill and Taproom for over a decade. They still like one another enough to be opening Slice of the Peak across he Aces Stadium in July. They both grew up in Reno and are now lucky enough to be married to beautiful and wonderfully patient ladies.
Additional background info for Silver Peak, and bio information for David and Trent, is on our website www.silverpeakbrewery.com – it might be easier for you to glance at that and glean what you would like…
What do I/we love about Reno. Hmmm. I like to think Reno is a land of boundless opportunities, whether for personal relationships, business ventures, or outdoor adventuring. Reno is full of dynamic, down to earth people who tend to smile first and do business on the shake of a hand. Combine those people with a geographic location and climate that offer so many opportunities to go outside and play, and I think you have a pretty great place to stay a kid…
Our restaurants are unique mostly because of the people who work in them. We offer great quality for a great value in a unique atmosphere, and our outdoor dining areas are always popular, but our staff really makes a difference. I like to think our staff is a pretty good slice of what is good about Reno – we work hard and like to do things well, but we also love to have fun and don’t take ourselves too seriously.
Claim to fame? Surviving in the restaurant biz.
Squeeze In owner Chad Morris is responsible for all operations of both restaurants and handles everything from cooking and prepping, to guest service and ordering. With dozens of omelettes on the menu and combinations of 82 variants, the Squeeze In offers a whopping 107,338,340,350,157,118 statistical omelette choices (yes, that’s 107 quadrillion), the widest selection on the planet.
What is your signature dish? The Racy Tracy omelette. We served our 300,000th Racy Tracy to Bobby Flay himself when he challenged us to a Throwdown! Boasting freshly sliced button mushrooms and half an avocado sautéed in a special white wine sauce, folded in with hand grated Monterey Jack cheese and crisp premium bacon, the Racy Tracy is a foodie's delight.
Name of Chef participating - Chad Morris, owner, Squeeze In
Describe what you love about Reno. Reno is metropolitan and cosmopolitan in a sweet, hometown way. Big enough to do everything, small enough to get away from it all. It's a beautiful place with kind friendly people and tons of outdoor fun.
What makes your restaurant unique? Our food is incredibly fresh, most everything is prepared from scratch daily. We hand wash, chop, dice, shred, grate, cook and serve with love every day. Guests make the restaurant their own by signing the walls, tucking concert and movie tickets and dog and prom pictures under the glass on the tables. Kids that sat in high chairs as babies are now bringing their own children and grandchildren to the Squeeze!
Claim to fame? We're known for the "Best Omelettes on the Planet" not because we said so, but because our guests said so! We were recognized as "The Best of the Best" in a Throwdown with Bobby Flay!
Rick Halbardier, owner and winemaker for Tahoe Ridge Vineyards and Winery, is a graduate of the Kellogg School of Food Science Management certificate program at California State Polytechnic University, Pomona (1982), and the International Wine Academy, San Francisco, California (1994) and attended the UC Davis School of Fermentation Sciences were he studied Enology and Viticulture. In 1992, Rick and his wife developed the first experimental vitis vinifera (wine grape) vineyard in the State of Nevada.