Edible Reno-Tahoe Magazine

Shake up your summer with cocktail classes at High Mark Distillery in Reno! From Watermelon Moonshine to Rosemary Mezcal Fizz and Bourbon Mint Lemonades, these hands-on cocktail classes are a fun way to learn new recipes, sharpen your bartending skills, and sip something delicious along the way.

Classes are $50 per person and include expert instruction and plenty of inspiration for your next gathering.

Reserve your spot at https://highmarkdistillery.com/collections/cocktail-spirit-making-classes

This kid's culinary camp is sure to be amazing! Sierra Chef

Growing up helping tend crops inspired Jeannie Damonte to begin a career in farming 14 years ago. Part of the Farm2Food Accelerator program and the owner of Sterling Farms in Smith Valley, Damonte went on to gain international recognition as the United States representative at the International Year of the Woman Farmer event in Rome in 2024, in preparation for designating 2026 the International Year of the Woman Farmer.

Read Jeannie's full story in our Cooks! Issue, written by Nora Heston Tarte, here: https://ediblerenotahoe.com/magazine/cooks-2026/reaping-what-she-sows/

Photos by Olga Miller

We're proud to recognize these culinary scholarship recipients and applaud the Nevada Dairy Farmers & Dairy Council of Nevada for investing in Nevada's future culinary professionals.

Hidden behind an unmarked door inside Cranberry Cottage's C&C Social Club is a speakeasy experience that feels like stepping straight into the Roaring Twenties. From the moment you pass through a bookcase-style hidden entrance, you'll find dim lighting, vintage furnishings, and classic cocktails that lean into the nostalgia and mystery of Prohibition-era nightlife.

Starting June 10, the bar will debut a recurring bartender battle series with themed spirit challenges, original cocktails, and live judging that highlights technique, personality, and presentation behind the bar.

Visit C&C Social Club at 143 S. Maine Street in Fallon

Photos by C&C Social Club

Shirley's Farmers' Markets are back for their 34th season, with weekly Saturday morning markets in both North and South Reno. More than half of the market is dedicated to farm-fresh fruits and vegetables from certified growers, alongside baked goods, honey, sauces, olive oils, meats, seafood, and locally made products. The markets run through September at The Village Shops (CVS on California Ave. parking lot) and Tamarack Junction.

Share this with someone who would love a Saturday morning at the market!

Photo by Shelley Pauls

The Cheese Board American Bistro & Catering Company has been part of Reno’s dining scene since 1981, with locations on California Avenue and in South Reno. Originally opened as Reno’s first specialty cheese and wine shop, this longtime local favorite is known for fresh soups, sandwiches, salads, quiche, and charcuterie boards in a relaxed setting.

We love menu staples such as tomato basil soup, grilled cheese, and focaccia sandwiches. It’s an easy go-to for a casual lunch or elevated takeout. What's your favorite dish at the Cheese Board? 🍷🧀

In a feature in our latest issue, we look at how food is becoming part of health care across Reno. At Renown Health, patients are being connected with community programs such as Urban Roots that provide fresh produce, nutrition education, and simple cooking support, making healthy eating more accessible. We’re also sharing about the Prescription Pantry Program created by the Food Bank of Northern Nevada, which connects doctors’ clinical assessments with community-based solutions.

https://ediblerenotahoe.com/magazine/cooks-2026/prescription-kale/

Article by David Rodriguez
Photos by Brooke Reyes, Dreampilot Films

Since 2013, Anthony Miller has been raising bison in Eureka, Nev., initially as a hobby alongside his hay operation. Today, Miller Bison is home to more than 130 bison grazing across 320 acres. The ranch officially began commercial meat sales in 2020.

“Bison is naturally lean. It is considered a heart-healthy meat,” Miller notes. “It’s higher in protein, lower in cholesterol, higher in vitamins, and also has a richer flavor to it than beef does.”

Learn more about bison and how to cook it in our article, written by Claire McArthur, here: https://ediblerenotahoe.com/magazine/cooks-2026/a-leaner-red/

Photos courtesy of Miller Bison

Today, we enjoyed a wonderful lunch at Brasserie Saint James. We gobbled up the fish and chips (plump juicy shrimp and fish and slightly spicy fries) and a fresh gyro with chicken).