R-2012-11-15

Letters . . . . . . . . . . . . . . . .3 Opinion/Streetalk . . . . . . .5 News . . . . . . . . . . . . . . . . .6 Green . . . . . . . . . . . . . . . .8 Feature . . . . . . . . . . . . . .11 Arts&Culture . . . . . . . . .14 In Rotation . . . . . . . . . . .16 Art of the State . . . . . . .17

Foodfinds . . . . . . . . . . . .18 Film . . . . . . . . . . . . . . . . .20 Musicbeat . . . . . . . . . . .23 Nightclubs/Casinos . . . .24 This Week . . . . . . . . . . . .29 Free Will Astrology . . . .34 15 Minutes . . . . . . . . . . .35 Bruce Van Dyke . . . . . . .35

WILL DEMS

SELL OUT? See News, page 6.

POWER

TO THE PEOPLE See Green, page 8.

D’LUX INTERIOR See Arts&Culture, page 14.

JUST WHEN YOU THOUGHT IT WAS SAFE TO LIFT YOUR HEAD, OUR FAVORITE RADICAL, JAKE HIGHTON, TAKES ON FREE ENTERPRISE RENO’S NEWS & ENTERTAINMENT WEEKLY

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VOLUME 18, ISSUE 39

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NOVEMBER 15–21, 2012

SO EAT SOMETHING! See Nibbles, inside.

When Wounds Won’t Heal Cuts and scrapes seem to heal naturally when we’re young and healthy. But as we get older, circulatory problems, diabetes and other conditions can hinder the healing process. When that happens, even a small sore can become a complex medical problem requiring specialized care.

The wound may become “stuck” in the healing process and become a chronic wound. Warning signs may include the following: ƌɄ ) $'$/4Ʉ/*Ʉ# 'Ʉ!*-ɄŨ1 Ʉ 4.Ʉ*-Ʉ(*ƌɄ 2 ''$)"Ʉ/# /Ʉ * .Ʉ)*/Ʉ"*Ʉ 2 4 ƌɄ *)/$)0*0.Ʉ+ $) ƌɄ '0$ Ʉ/# /Ʉ - $).Ʉ!-*(Ʉ/# Ʉ2*0) ƌɄ # Ʉ2*0) Ʉ- ++ -.Ʉ !/ -Ʉ$/Ʉ# .Ʉ# '

Many Factors Can Hamper Healing The wound may be too large for the body to regenerate enough tissue to repair it, or it may become infected. Certain illnesses, like diabetes and heart disease, can inhibit the body’s ability to get enough blood and nutrients to the wound for healing.

Warning Signs !Ʉ4*0Ʉ 3+ -$ ) Ʉ )4Ʉ*!Ʉ/# . Ʉ2 -)$)"Ʉ.$").ƇɄ *)/ /Ʉ 4*0-Ʉ * /*-Ʉ*-Ʉ ''Ʉ Ʉ2*0) Ʉ - Ʉ )/ -ƆɄ + $ '/4Ʉ/- /( )/Ʉ options may include: ƌɄ 4+ - -$ Ʉ*34" )Ʉ/# - +4 ƌɄ -$ ( )/Ʉ/*Ʉ- (*1 Ʉ0)# '/#4Ʉ/$..0 ƌɄ . Ʉ*!Ʉ 1 ) Ʉ2*0) Ʉ - Ʉ - ..$)".Ʉ ) Ʉ/*+$ 'Ʉ+-* 0 /.

ƌɄ *(+- ..$*)Ʉ/# - +4 ƌɄɄ 0 /$*)Ʉ/*Ʉ/ #Ʉ+ /$ )/.Ʉ#*2Ʉ/*Ʉ+- 1 )/Ʉ ) Ʉ/ & Ʉ care of wounds ƌɄɄ ! -- '.Ʉ/*Ʉ.+ $ '$./.Ʉ!*-Ʉ/- /( )/Ʉ*!Ʉ0) -'4$)"Ʉ medical conditions that hinder the healing process, including blocked or narrowed blood vessels 4+ - -$ Ʉ*34" )Ʉ/# - +4Ʉ$.Ʉ )Ʉ 1 ) Ʉ/- /( )/Ʉ/# /Ʉ can be very effective. Oxygen is delivered at higher than normal atmospheric pressure. While the air that we normally breathe contains 21 percent oxygen, a hyperbaric oxygen chamber can deliver up to 100 percent oxygen. This enhances /# Ʉ * 4Ɩ.Ʉ $'$/4Ʉ/*ɄŨ"#/Ʉ$)! /$*)ƇɄ- 0 .Ʉ.2 ''$)"Ʉ ) Ʉ promotes new blood vessel growth. Patients usually Ũ) Ʉ/# Ʉ/- /( )/.Ʉ1 -4Ʉ- ' 3$)"ƆɄ

Remember… It’s important to seek treatment for nonhealing wounds.

And if you have diabetes or reduced sensation in your feet, check for wounds every time you bathe or shower.

ƌɄ )! /$*)Ʉ/# - +4

Todd Inman, MD is a board-certified, family medicine physician at the Northern Nevada Medical Group.

He is Medical Director for the Wound Care Center® at Northern Nevada Medical Center. Dr. Inman earned his medical degree and completed his residency from the University of Nevada School of Medicine in Reno.

To schedule a consultation, call 775-352-5353.

Medicare and most of the area’s health plans are accepted.

Todd Inman, MD, CWS, WCC Board Certified, Family Medicine and Wound Care

Exceptional People. Exceptional Quality. Experience the Difference.

2345 E. Prater Way, Suite 100 | Sparks, NV | 352-5353 | NNMC.com

Information is provided for educational purposes only, and is not intended to constitute medical advice or to be relied upon for the treatment of any particular condition. If you have concerns or questions about specific symptoms that may affect your health, please contact your healthcare provider.

2 | RN&R | NOVEMBER 15, 2012

EDITOR’S NOTE

LETTERS

Four more years

Support Israel

Welcome to this week’s Reno News & Review.

I can hardly not refer to the presidential election just past, now that I know the results. I won’t be a big “victory lap” kind of guy, mainly because I didn’t see a big victory for the American people. I did not unreservedly favor a single person who was running for the office, and I voted for—and we endorsed— Barack Obama primarily to ensure the future of Obamacare. I personally wanted Libertarian Gary Johnson to receive 5 percent of the vote in order to get public funding in 2016, but I was not convinced Obama could make it without my vote so I didn’t vote for the one guy I could vote for.

But if you think this election was a bloodbath, I’ll tell you something: You ain’t seen nothin’ yet. Look four years down the road. We already have an idea what the Republican field will probably look like: Rep. Paul Ryan, New Jersey Gov. Chris Christie, former Florida Gov. Jeb Bush and Florida Sen. Marco Rubio among others. On the Dem side, Biden will be 73—seems possible; Reagan was 73 when he won reelection in 1984.

Hilary Clinton will be 69, easily within the realm. And then there are those third parties.

Former New Mexico Gov. Gary Johnson is going to lead that field, siphoning off from the fiscal conservatives. That means, while we had eight or nine battleground states this year; in four years, we’ll likely have 30 battleground states.

And unless Citizen’s United is legislated against, the $4.2 billion that was spent this year will seem like chicken feed.

People are already creating the mythic narrative that will become the “truth” of this election. The one thing I think became clear is that the Christian right and the Republican Party must divorce, or the GOP will go the way of the Whigs. The CR must form its own socially conservative party—looking at elections 20 years down the road.

And the beat goes on.

Israeli citizens have been and are being continually attacked by Hamas militants.

Israel’s military has been patient, and yet Arab militants still fire rockets into Israel.

Israel has every right to protect herself and her citizens from these attacks, and when Israel does defend herself and her citizens, it should be reported as such: Israel is defending her citizens against unprovoked attacks by Arab militants who want to destroy Israel.

The Arab militants should be condemned—not Israel!

The international community should revise all funding of Hamas, money should not be allowed to funnel to the militant Hamas for weapons and rockets. The international community should start questioning Hamas, Hezbollah and Iran about why their EU money is being spent to buy weapons, instead of developing the infrastructure necessary for trade and civilian prosperity.

Until the Arabs in Gaza and the rest of the world recognize Israel’s national existence, there should be no consideration of an additional Arab state in the region.

I do not understand why nothing about Israel appears in our local news that actually reflects an accurate viewpoint of the current events happening on the ground in Israel.

Jonathon Levy Reno

Mandate this Republicans are now claiming that this election didn’t really mean anything because, I guess, they didn’t get their fannies kicked hard enough.

Yeah, they kept the House, but they lost seats and would have lost even more had it not been for creative redistricting and lots and lots of money. And if we’re not buying that,

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they’ll claim that somehow Obama’s victory is a clear signal that Obama had better start cooperating with Republicans, and not the other way around. Y’all may want to believe that a sweep of the so-called swing states coupled with winning the popular vote is not a mandate. Fine, call it what you will, but you had better recognize this election at a minimum as a definite shot across the bow. If you want to completely lose the House and everything else, keep playing your numbers games, spinning yourselves into pretzels, and clinging to your denials of all that is real. Republicans have demonstrated a consistent unwillingness to govern and there are simply too many things that need to get done. Two years isn’t that far off and if necessary, our side will relish another opportunity to redefine the word “mandate” for you.

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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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Miss the artist Re “Wayne Burke 1974-2012” (Upfront, Nov. 8): We have one of Wayne’s paintings at our home. He liked the hats I knitted, so we made a trade. I created a customized hat of the colors he liked, and he gave us one of his awesome paintings. The native warrior’s eyes follows us. There is this slight sad smile on his face and strong colors of the clothing he wears.

We will miss Wayne terribly.

Karen Ingraham Sutcliffe

The judges were wrong or lied

It’s all good

Re “95 word fiction” (Feature story, Nov. 8): You, the reader, could easily consult the most avid fiction fans you know—the more avid the better, and the larger the sampling, the better— [to determine] which of these stories hold the most merit, whether in traditional parameters, or merely the ones declared explicitly by RN&R. In light of the glaring incongruity between the stated criteria of the contest, and the “emperor’s new clothes” style results of the alleged selection process, the reader may at the very least surmise there was considerably more reliance upon darts and blindfolds than is typically summoned for such decisions.

The opening statement to the article claimed there was a much more elaborate process involved, and while I personally am not about to reveal whether or not I was fooled by that claim, the very fact that the con-

Editor/Publisher D. Brian Burghart News Editor Dennis Myers Arts Editor Brad Bynum Special Projects Editor Ashley Hennefer Calendar Editor Kelley Lang Editorial Intern Bethany Deines Contributors Amy Alkon, Amy Beck, Megan Berner, Matthew Craggs, Mark Dunagan, Marvin Gonzalez, Bob Grimm, Michael Grimm, Dave Preston, Jessica Santina, K.J. Sullivan, Bruce Van Dyke

FILET OF SOUL

Flombaye Krishnabob Ellison Sacramento

Michel Rottmann Virginia City Highlands

—D. Brian Burghart brianb@newsreview.com OPINION

test administrators chose to view the selections through that lens, bears rather obvious semantic weight. The medium is the message, and these results are primarily an open invitation to the reader to wonder about what formal process (if any) really did transpire.

ART OF THE STATE

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Well, it’s been a fine week.

To supplement and enhance that, I am writing to Sen. Heller and Rep. Amodei, to urge them to work with President Obama, and to stop being obstructionist. We have too many problems to solve to allow them to continue to be partisan. Heller won by a sliver, and he must hear our voices so that he can transcend “partyism” and help move us forward.

We need to develop solar energy, cut unnecessary defense, stop the abuses of the TSA, and end outsourcing of essential services to for-profit-only corporate interests.

I want my Obamacare, and the assurance that my Social Security will not be given to Wall Street to porcinely profit from. We need FEMA, food stamps for the hungry and jobless, and an end to banking abuses and usurious interest rates and fees. The people want medical marijuana, and even legalizing of industrial hemp and smokable pot in some states. Let’s stop pot from

Executive Assistant/Operations Coordinator Nanette Harker Assistant Distribution Manager Ron Neill Distribution Drivers Sandra Chhina, Gil Egeland, Neil Lemerise, John Miller, Russell Moore, Jesse Pike, David Richards, Martin Troye, Warren Tucker, Matthew Veach General Manager/Publisher John D. Murphy President/CEO Jeff vonKaenel Chief Operations Officer Deborah Redmond Human Resource Manager Tanja Poley

Design Manager Kate Murphy Art Director Priscilla Garcia Associate Art Director Hayley Doshay Design Melissa Arendt , Brian Breneman, Mary Key, Marianne Mancina, Skyler Smith, Advertising Consultants Gina Odegard, Matt Odegard, Bev Savage Senior Classified Advertising Consultant Olla Ubay Office/Distribution Manager/ Ad Coordinator Karen Brooke Business Manager Grant Ronsenquist

FOODFINDS

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FILM

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NIGHTCLUBS/CASINOS

being a class 1 narcotic, and start to fight the real war on drugs instead of the insane one.

We need a postal system without punitive constraints.

We need a lot of stuff.

It’s time for our Congress to climb out of the dark ages, and work toward our good rather than special interests.

Please, won’t you write them also?

You know you want to, and it will be a good thing.

Craig Bergland Reno

Those rascals Re “Do it straight” (Notes from the Neon Babylon, Oct. 25): Hurray! At last, a point-by-point view of what has been done for Americans and America is the last three-plus years despite a stubborn effort by those rascals who call themselves Republican. A Republican is a man who should stand for the Republic, and this bunch of guys has done everything but that. I’m 80 years old, and I have never seen such disrespect for the presidency (except maybe a little during the first months of Truman’s terms). One thing missing above is the new respect and cooperation we are getting from—for the most part—leaders of the other major countries of the world. We’ll stick with Isreal because we know how dire their country is but, gee, I wish they would stop poking the tigers with a stick.

Four more years of Obama will surely mean a tremendous bonus to our country. We need Obama’s calm strength and leadership.

Marjorie Fowler Copperopolis, Calif.

That hurts Re “America: What went wrong, and how do we fix it?”

(Feature story, Nov. 1): Bob Fulkerson has it spot on.

Nevada? No, it’s Neva-DUH! Chris Longstaff San Francisco

Credit and Collections Manager Renee Briscoe Business Zahida Mehirdel, Shannon McKenna Systems Manager Jonathan Schultz Systems Support Specialist Joe Kakacek Web Developer/Support Specialist John Bisignano 708 North Center Street Reno, NV 89501 Phone (775) 324-4440 Fax (775) 324-4572 Classified Fax (916) 498-7940 Mail Classifieds & Talking Personals to N&R Classifieds, Reno Edition, 1015 20th Street, Sacramento, CA 95814 or e-mail 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 illustration: Hayley Doshay Feature story design: Hayley Doshay

NOVEMBER 15, 2012

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RN&R

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#1 – Reno News & Review – 11/15/12

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Must be 21 or older to gamble. Know When To Stop Before You Start.® Gambling Problem? Call 1-800-522-4700. ©2012, Caesars License Company, LLC. #1600-12-98

4 | RN&R | NOVEMBER 15, 2012 V2_83922.1_10x11.5_4c_Ad.indd 1

11/12/12 4:13 PM

BIG HE A food?SMALL H

by Dennis Myers

THIS MODERN WORLD

BY TOM TOMORROW

BIG HE ADERS GIZA 25pt 25kYour favorite SMALL HEADERS GIZA 15pt 55k (60% OF BIG HE AD)

Asked at Michael’s Deli, 628 S. Virginia St.

Esmeralda Aguilar Family service specialist

Italian, and I think it’s because I took a trip to Italy once, and I really, really, really loved Italian food after that. I found out that fettuccine isn’t really an Italian thing, which was a little bit upsetting because that was my favorite Italian food.

Mischelle Bain School principal

Pizza, because it has a lot of food groups on it. My favorite is pepperoni, cheese and veggies. I don’t have a favorite place here yet. Actually, my very favorite place is Moose’s Tooth in Anchorage, Alaska.

Dan Smith

Forget politics. Govern.

Retiree

Puttanesca pasta. I like the flavors of northern Italian—Greek olives, capers, anchovies, fresh tomatoes and pasta.

For those who had high hopes that the great minds in owners for the last 20 years—possibly as much as a bilthe editorial department of the Reno News & Review lion dollars over the years. And then there are the things would let Election Rejection 2012 pass without offering we were promised but were not delivered—like useful final thoughts, well, sorry. amenities across the street from City Hall and on the First thought: good riddance. Good riddance to all train-trench caps. And now what? those woman-hating Neanderthals who got their asses Across the country, we saw many signs of hope, but handed to them. Think you’ll hear the word “Feminazi” even those signs of hope illustrate how Nevada has in polite conversation anytime soon? We’d like to point chosen to continue to brood over its 1980s eggs of hatred out that you never did. and fear. Why couldn’t Nevada have been on the forefront It would certainly be in better taste to let the majority of recreational marijuana legalization? Nevada had plenty of the Reno City Council leave and of opportunities, but business couldn’t simply thank them for their service, see that our traditional flouting of conand we would certainly have done that vention—like with easy divorce, legal Tolerance is a if one of their last official acts hadn’t prostitution and the gambling explobeen to vote a million dollars a year in capitalist value. sion—could have been our salvation. corporate welfare for 30 years to the Instead, the conservative values of billionaire owner of the baseball stagovernment intrusion and fear over dium. So, let’s get this straight, a million a year for the innovation has left Nevada with the worst economy in the life of the stadium and then Reno taxpayers own it for the nation. “Oh, we can’t tax multinational gold miners. They pleasure of paying to demolish it? Thanks. At least there’s might leave.” We should be kicking their asses out of this political cover for the people who appear to think they’d state and digging our own gold with an eye toward devellike to be mayor. Awesome. oping local economies and tax bases.

Let’s add that to the millions upon millions given to Yes, congratulations to Maine, Maryland, Minnesota corporate interests at the expense of quality of life for the and Washington where marriage equality ballot initiatives people who actually own and fund the Reno city governpassed. Nevada voters had our chance, but we chose disment: The Mapes; the Riverside theaters (seems likely crimination. A coma victim can sense that tolerance is as we’ll discover how much that “incentive” to Oliver much a capitalist value as it is an American one.

McMillan cost the taxpayers now); the giveaways of city But to paraphrase a corporate hack who can best streets and airspace to business interests, the parking “staremain nameless: “The United States, and Nevada, cannot dium,” special assessment districts, STAR bonds, afford four more years of the same. The change promised downtown redevelopment effort numbers two and three, four years ago is needed right now.” the freaking train trench, secret dealings with Apple, and Change, Nevada. Change. Ω taxpayer frottaging at the hands of developers and casino OPINION

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GREEN

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FEATURE STORY

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ARTS&CULTURE

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IN ROTATION

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ART OF THE STATE

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FOODFINDS

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FILM

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Gavin Jarvis Administrative assistant

I love a good sandwich. This [Michael’s Deli] is the best place to be. I love eating meatball, pastrami, anything like that. It’s awesome. Newman’s, Michael’s, all the local places in the area—I love eating there.

Francisco Rojo Food preparer

The gyro, like a Greek taco. The flavor, the sauce, cucumbers—it’s really good.

NIGHTCLUBS/CASINOS

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MISCELLANY

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NOVEMBER 15, 2012

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PHOTO/DENNIS MYERS

The election defeat of Sheila Leslie has thrown into doubt the future of one of her major pieces of legislation, a measure removing privileged status from the mining industry.

Smoke free in Maryland After MGM Resorts CEO Jim Murren promised—four days before the election—to build a new casino in Maryland if Maryland voters approved expanded legal gambling, and after his company spent $90 million on a campaign to win that approval, he got his way.

Maryland Ballot Question Seven was approved by 52-48 percent statewide and 59-41 percent in Prince Georges County, where the structure will be built. Both state and local voter approvals were needed.

The corporation promised the casino will not look like a casino, that it will fit into the environment and won’t be a big box. “There would be zero neon, and no marquee sign. … not something that is garish or flamboyant,” Murren said.

The Nevada office of Smoke Free Gaming of America quickly issued a statement pointing out that MGM apparently believes it can thrive in Maryland even though smoking is banned from gambling establishments there.

“This MGM Resorts property will be smoke free!” said a statement from the group. “All gaming in Maryland and any expansion of gaming must be smoke free.”

The group has long argued that the gambling industry’s claims that smoking bans hurt their businesses are inflated.

Ghost voting claim repeated On Nov. 1 a lawyer for the Republican National Committee sent a letter to Nevada Secretary of State Ross Miller and the secretaries of state of five other states asking that voting machines be recalibrated because in early voting they were registering votes cast for Mitt Romney as votes for Barack Obama.

The lawyer, John Phillippe Jr., gave no substantiation for the charge. This is the same attorney who earlier this year threatened to overturn the delegate results of Nevada’s Republican state convention.

Phillippe wrote that there were “media and citizen reports of voting machine errors taking place in your states,” but did not provide them. One such incident in Washoe County was reported by voting officials and was solved by recalibrating the machine.

A similar claim was made about the 2010 Nevada U.S. Senate election but went similarly unsourced and unsubstantiated, and a joint state/FBI probe turned up nothing.

Late game hit Two years ago, Las Vegas real estate man Danny Tarkanian entered the race against U.S. Sen. Harry Reid, but lost the Republican primary to Sharron Angle. Tarkanian came in third.

Tarkanian’s mother Lois had supported her son in the primary but then switched to Reid. At one news conference she criticized Angle for her views on stay-at-home parents. “I was not a better mother when I stayed home full time,” Tarkanian said.

So she was taken aback at the end of the campaing when Reid tore into her son Danny, then running for the U.S. House.

The Federal Deposit Insurance Corp. is trying to seize assets from the Tarkanian family against a $17 million judgment in a failed land deal of Danny Tarkanian, who led in polls for the House seat against Democrat Steven Horsford at the end of the campaign.

Reid called a news teleconference to tell reporters, “The question is how can voters trust him to tackle major issues in Congress—our nation’s debt is an example—if he can’t handle his own finances?”

Lois Tarkanian decided to respond herself, saying that she had once urged her son to seek counsel from Reid on the case.

“He [Danny] felt that Harry would try and hurt us,” she said. “And I was the one who said Harry wouldn’t do that.”

Lois Tarkanian, sometimes considered the “real” Tarkanian, has an education doctorate and has been a teacher and speech pathologist. She was elected to three terms on the Clark County School Board and now serves on the Las Vegas City Council.

—Dennis Myers 6

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Golden loophole Amendment to level tax playing field could die Whether the mining industry’s tax loophole can be pried out of the Nevada Constitution now that its principal by Dennis Myers advocate, Sheila Leslie, has been defeated in her state senate race is very much on the minds of mining lobbyists.

The industry poured money into the campaign of her opponent, Greg Brower, and other legislators of both parties.

Among the contributors to Brower were Coeur d’Alene Mines, Barrick Goldstrike Mines Inc., Kinross Gold U.S.A., Inc., Newmont Mining Corporation, Nevada Mineral Exploration Coalition, the Nevada Mining Association Inc. Political Action Committee, Nevada Mineral Exploration Coalition. Newmont is the only U.S.-based mining corporation on the list.

Other funds also flowed indirectly from the mining corporations, such as $50,000 two of them gave to Gov. Brian Sandoval, who then contributed Information on to legislative candidates from his own S.J.R. 15 can be campaign fund. Brower received at found at least two $5,000 payments from http://tinyurl.com/ b7y3yvn Sandoval. And there are a number of contributions from anti-environmental groups like the Conservancy Trust.

Leslie worries her defeat will serve as “a warning to other legislators that if you take on the mining industry you are courting defeat.”

Whether the effort for repeal of the loophole will have the same momentum without Leslie to push it is causing concern for its supporters. She said, “That’s a good question.

Without Steven Horsford or me there, I’m not sure, frankly.”

Horsford, the Senate Democratic floor leader, was elected to the U.S. House.

Mining is the only industry with a tax loophole written into the state constitution. Laundries, restaurants, and auto repair shops all do without such protection.

This tax break is a product of Nevada’s second constitutional convention, which met in 1864 and included language that prohibited taxation of the gross proceeds of mines, limiting such taxation to net. The section reads in part, “The legislature shall provide by law for a tax upon the net proceeds of all minerals, including oil, gas and other hydrocarbons, extracted in this state, at a rate not to exceed 5 percent of the net proceeds.

No other tax may be imposed upon a mineral or its proceeds…” Only one other state—Alaska—shields mining corporations from taxes that way.

Since most mining companies, both then and now, are based outside Nevada—and now are mostly based outside the United States—that constitutional language sent tens of millions of dollars in capital out of the state, and continue to do so. For decades Nevadans have groused that Comstock Lode riches built San Francisco.

Even with that loophole, the mining corporations considered themselves overtaxed. In the 1870s major mining companies flatly refused to pay their state taxes. The state had to take them to court, and the scofflaw corpo-

rations took the case all the way to the U.S. Supreme Court (Forbes v.

Gracey, Consolidated Virginia, Mackay and Fair) before finally being forced to pay. Then they refused to pay the penalties, prompting another court battle. In the end, however, they triumphed because they pushed legislation through a malleable Nevada Legislature giving them new deductions for mining expenses—the amount of which suddenly rose sharply, at least on paper. Those deductions, poorly audited, cost the state millions over the decades.

In addition, until relatively recently, mining was not held accountable for the environmental damage it caused. It was legal for corporations to walk away from exhausted mining sites.

The state is pockmarked with nasty ecological hazards that became the responsibility of federal, state and local governments when the mining companies shut down and departed. In 1999, under the sponsorship of Washoe Assemblymember Vivian Freeman, the state finally enacted a law regulating mining in the environmental field.

Efforts to change the protective laws for industry always came to nothing until 2011, when Leslie won enactment of Senate Joint Resolution 15, which would repeal the loophole from the Constitution. Brower voted against repeal.

At the same time, lawmakers limited deductions and imposed greater oversight and auditing of the industry’s sometimes scandalous deductions, and revoked the power of mining corporations to condemn private property.

Repealing the constitutional loophole must go through two legislatures before the public votes on it, so it must be approved again in 2013. It would then go to voters in 2014.

After lawmakers went home in 2011, the mining lobby went to work trying to undercut A.J.R. 15 in the minds of legislators. They claimed that if the constitutional language was repealed, that would leave the state without any mining taxes coming in until the 2015 legislature met and reinstated.

That argument seemed to be having an impact. In October, for instance, Democratic senate candidate Justin Jones of Las Vegas, was quoted telling the Las Vegas Sun, “My visceral reaction is, ‘Why is mining deserving protection in the constitution?’ But if we simply took the provision out of the constitution, mining companies would pay less in taxes. That’s not the result that we’re looking for.” Jones was elected.

In fact, the problem is easily remedied. The 2013 legislature can—and, if it approved S.J.R. 15, presumably

2.5x12 that would instantly reinstate the taxes if the loophole was repealed by voters.

The power of the Legislature to enact legislation that does not take effect until a later date is well established.

Even if the lawmakers did not provide that kind of backup, repeal of the loophole would only leave the industry untaxed for a few weeks.

Perhaps more influential in affecting legislative votes has been mining money going into campaign treasuries.

Democrats are no different than Republicans when it comes to political contributions making them weak in the knees, and the industry has had a year and a half since the first-round enactment of S.J.R. 15 to work on lawmakers.

If the Democrats hold firm on A.J.R 15, it will likely pass. In 2011, two Senate Republicans joined all the Democrats to provide a 13-8 vote in the 21-member house. In the Assembly every Democrat and one Republican voted for the measure, producing a 27-15 vote in the 42member house.

“I’m sure the mining lobby is determined to kill it,” Leslie said.

“There is enormous pressure from the mining industry.”

Moreover, advocates of repeal have had trouble keeping the issue defined as they would like—on whether mining should have a privilege in the state constitution that other businesses do not enjoy. The industry prefers to make it a taxation issue.

Nevada Mining Association president Tim Crowley, in a letter to the editor to the Reno Gazette-Journal during the campaign, wrote, “During her recent debate with State Sen. Greg

Brower, Sheila Leslie repeated her campaign cry that Nevada mines aren’t paying their fair share. … She knows that despite mining providing only 1 percent of the state’s workforce and 4.4 percent of Nevada’s economic output, the industry contributes a disproportionately large 8.3 percent of the general fund. … Yet, Leslie’s drive for office trumps the use of facts or a focus on growing the economy.”

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“Mining put huge amounts of money into campaigns on both sides of the aisle.”

Sheila Leslie Washoe County Democrat Former state archives administrator Guy Louis Rocha responded with his own letter, arguing that the issue is not whether mining pays or how much, but whether one industry should have privilege that other industries do not: “Nevadans are hard-pressed to put the issue on the table when mining enjoys a tax policy that is outlined in the state Constitution. … Most other businesses in Nevada don’t enjoy a constitutional buffer when it comes to tax policy.”

The industry describes itself as important to the Nevada economy.

Economists have said that though it is important to the economies of some small counties, it is a blip on the radar of the state economy, particularly when so much of the capital realized goes out of the country. Its importance is enhanced in hard times when the price of minerals rise, but that is not the normal situation. Ω

Dicey PHOTO/DENNIS MYERS

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GIFT CERTIFICATES FROM RESTAURANTS, BARS, CLUBS, TATTOO, RETAIL, THEATER, SALONS, SPAS, GOLF, VACATIONS & MORE

During a storm last week, dozens of tractor trailers pulled to the side of Interstate 80 between Colfax and Blue Canyon on the eastern slope of the Sierra to chain up. Smaller vehicles could avoid chains if they had four-wheel drive but were limited to 30 miles per hour on the freeway.

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GREEN

Hope and climate change President Obama’s mention of climate change during his victory speech last week caught many off guard, including environmentalists who had been dismayed at his ignoring the issue during the campaign season. Obama said he wants “An America not threatened by the destructive power of a warming planet.”

But environmentalists won’t let him slide this term if he doesn’t follow through with concrete efforts to encourage sustainable energy and practices in the U.S. An opinion piece by Bill McKibben in the Washington Post discussed several measures Obama will need to take to prevent further environmental damage, including stopping the Keystone XL pipeline, which is currently under construction despite several minor setbacks (“Pipe blockage,” Oct. 25).

If progress on the pipeline continues, “it will mean the president doesn’t understand that his legacy requires dealing with climate change—and that dealing with climate change requires leaving carbon in the ground,” McKibben wrote. “There are lots of other actions that will be necessary, too: A serious tax on carbon, for instance, has long been the sine qua non of real progress. … The truth is, we’ve got to do it all, and it will be hard, harder than anything else the administration is considering, since it runs straight up against the richest industry on Earth.”

Despite Obama’s recent regulations on the auto industry to encourage fuel-efficient cars—a standard of 54.5 mpg by 2025—McKibben notes that any reduced emissions would be canceled out by the fuel used from the Keystone XL pipeline.

McKibben also writes that climate change is not such a taboo topic with major publications anymore, citing Bloomberg Businessweek’s recent cover, which read “It’s Global Warming, Stupid” in large, underlined letters above a photo of a flooded Manhattan street. While many climate scientists acknowledge that Hurricane Sandy alone is not indicative of global warming, more frequent hurricanes and natural disasters are some of the many consequences of climate change.

Sunspots Many school facilities in Nevada—including several higher education institutions such as Truckee Meadows Community College, Western Nevada College and Desert Research Institute—are now producing power from solar arrays. Recently, Black Rock Solar, a nonprofit solar power organization that helps to outfit local facilities with solar resources, installed a new solar array at Rite of Passage Silver State Academy in Yerington.

Around 2.5 megawatts of power is produced by solar power throughout the state, including half a megawatt generated for the Pyramid Lake Paiute Tribe. Nevada State College in Henderson and Hillside Elementary School in Lockwood are next on the list to receive arrays from Black Rock Solar.

—Ashley Hennefer ashleyh@newsreview.com

ECO-EVENT The Reno Bike Project will hold a Freewheels for the Kids work party to fix up bicycles to be donated to Children’s Cabinet and Fireman’s Homeless Kids Christmas Party. Work parties will be held on Dec. 1 and Dec. 5, 11 a.m.-4 p.m. Reno Bike Project, 541 E. Fourth St. For more information, visit www.renobikeproject.com.

Got an eco-event? Contact ashleyh@newsreview.com. Visit www.facebook.com/RNRGreen for more.

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PHOTO/ASHLEY HENNEFER

GREENSPACE

This charging station, located next to a gas station in the parking lot of Einstein Bros Bagels on South McCarran Boulevard, is one of several throughout the city.

Plugging along Reno’s infrastructure for electric vehicles is steadily improving As of last week, Reno has two more electric vehicle supply equipment stations (EVSEs), making the total public EVSEs for the region—10.

The new EVSEs, located on East Ninth Street, are part of Washoe by Ashley County’s Clean Air Campaign, according to Kevin Dick, director of the Hennefer air quality management.

“The gasoline powered motors and diesel powered motors are a probashleyh@ newsreview.com lem for us,” he said at the ribbon cutting for the new charging stations.

“That’s something everyone is driving around in, and it’s difficult to regulate. We do have the smog check program that helps keep their vehicles tuned, but we also recognize that we have to have better solutions in our community.”

It’s been a tumultuous year for electric vehicles (EVs). On one hand, most responses to EVs have been positive.

“Here is the second true launch year, and the [Chevrolet] Volt is now selling better than half the cars on the market,” says Travis Johnson, manager of emerging technologies and electric transportation. “Just under 3,000 a month [nationally]. That’s what GM wanted to see, the sales signifying success. ... There are over 57,000 new plug-in vehicles in the To find charging country. There’s certainly a lot of good news out there.” stations throughout Here in Nevada, 358 plug-in vehicles are registered by the Department the region, visit of Motor Vehicles, including 122 Volts, 60 Nissan LEAFs, 11 Fisker www.nevadaeva.org.

Karmas and 16 Tesla Roadsters, among others.

On the other hand, Johnson says the political climate targeted EV manufacturers negatively, most notably luxury car companies like Fisker and Tesla. And the prices of EVs—generally a minimum of $25,000— aren’t exactly affordable for car buyers in a struggling economy, although the $7,500 rebate is often considered worth the investment.

But footage of the long lines in front of gas stations during the aftermath of Hurricane Sandy brought EVs into the spotlight again as part of a larger look at alternative transportation. Locally, Johnson is part of a task force—formerly called the Electric Vehicle Infrastructure Readiness Task Force, but now just the Nevada Electric Vehicle Accelerator—working on developing infrastructure for EVs, and last year referred to 2012 as the “year of the electric vehicle.” He says many of the goals have been met, through opening new charging stations and holding a local celebration for National Plug In Day (“Switching gears,” Sept. 20).

And it’s not just the charging station that’s important, he says, but also the location. Currently the 10 EVSEs are located throughout the city in high traffic areas, and can be found on a map of Reno at Nevada EVA’s website, www.nevadaeva.org.

He says the move to integrating more charging stations throughout the region, including Truckee, Tahoe and Carson City, will hopefully give consumers confidence in making longer journeys with EVs. “Having one in Carson City gives you that extra insurance that you can try to make it up to South Lake,” he says. Johnson notes that he has taken his family on trips to Truckee and Tahoe City in a Nissan LEAF. More charging stations and programs are slated for 2013, Johnson says. Ω

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JAKE HIGHTON IS AN EMERITUS JOURNALISM PROFESSOR AT THE UNIVERSITY OF NEVADA, RENO.

by Jake Highton

JUST WHEN YOU THOUGHT IT WAS SAFE TO LIFT YOUR HEAD, OUR FAVORITE RADICAL, JAKE HIGHTON, TAKES ON FREE ENTERPRISE For justice thunders condemnation a better world’s in place. The international party shall be the human race.

Solzhenitsyn, the classic Walden by Thoreau and stories of “unimportant” people in Working by Studs Terkel.

It was the beginning of a long march to socialism.

After graduating from Penn State in 1953, I spent two years in the army. One guy in my barracks said of me: “That cat’s always reading!”

Indeed I was. Red Badge of Courage by Crane, Candide by Voltaire, Sons and Lovers by D.H. Lawrence and Devils of Loudon and Antic Hay by Aldous Huxley.

And many, many more.

I voted for the first time in 1956, choosing the Democratic Stevenson over the Republican Eisenhower. I long ago had liberal genes. Then I read such books as Steinbeck’s The Grapes of Wrath, which portrayed the injustices suffered by migrant workers. Its vividness turns any sensitive reader to socialism. Likewise with Germinal

by Zola, showing French coal miners suffering the exploitation of capitalism, and Hugo’s Les Misérables, portraying the gross injustices of life.

Harrington’s The Other America depicts poverty in this land of plenty. The reform-minded Dickens cried out against child labor in David Copperfield. Orwell revealed poverty in Down and Out in Paris and London. The

—“L’Internationale,” leftist fight song

Socialism has inspired almost every gain in human freedom in modern times.

—Michael Harrington, “Socialism Past and Future”

T

he poet Alexander Pope advised that “a little learning” is a dangerous thing, so we should “drink deep or taste not the Pierian spring” (mythological Macedonian site of knowledge).

I determined as a young man to “drink deep,” to rout my ignorance. So I read works on a list of “the most important 100 books.” Included were the great Ulysses by Joyce, an ode to human survival in One Day in the Life of Ivan Denisovich by

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Wretched of the Earth by Frantz Fanon is a savage indictment of colonialism.

Native Son and Black Boy by Richard Wright and The Autobiography of Malcolm X portray the horror of being black in apartheid America. The Second Sex by Simone de Beauvoir, an educational feminist book before the word was commonly used. Joseph Heller’s Catch-22 shows the stupidity and butchery of war.

Reading inculcated in me a deep feeling for the downtrodden, the outcast, the despised, the put-upon and the victims of discrimination. Adelle Davis, food faddist, said you are what you eat. No, we are what we read, as journalism teacher Deidre Pike once noted in an RN&R column.

Socialism means social justice. It means equality. It means brotherhood, what the Germans call bruderschaft. It means cooperation rather than competition. It means that the qualities of economic life are central to the quality of life.

L’Humanité, French Communist Party newspaper, is well named: humanity.

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Capitalism is crass. It considers making money the most important thing in life. It stresses profits rather than human needs. It is an unholy pursuit of “filthy lucre.” It is obscene.

Capitalism is selfish. It means plutocracy.

One Percenters rule. It is unfettered and unregulated. It means outsourcing and union-breaking.

Capitalism can never have a human face. In stark contrast, Russia’s Gorbachev showed us communism with a human face.

Cato the Elder of ancient Rome decried Carthage, declaring it must be destroyed. If America is ever to have true egalitarianism, it must destroy capitalism.

Plato was the first writer to mention utopia.

In The Republic (4th century B.C.) he wrote of the perfect city requiring either that “kings be philosophers or philosophers be kings.” He urged justice in a just state.

IT DOESN’T GET ANY BETTER THAN THIS Utopia by Thomas More (1516) revealed a passionate concern for the human condition.

He was dedicated to the improvement of society. More declared that the function of government was to serve the people, surely the most utopian concept in all history!

“A map of the world that does not include Utopia is not worth even glancing at,” Oscar Wilde wrote in “The Soul of Man Under Socialism.”

The Communist Manifesto (1848) by Karl Marx and Friedrich Engels is the socialist bible (the most famous and influential pamphlet ever written). It sums up the Marx oeuvre, history’s most savage criticism of capitalism. Marx remains the world’s greatest economist, dwarfing the puny conservative economists in American business schools today.

Engels, in a preface to the 1888 English edition of the Manifesto wrote: “It is undoubtedly the most widespread, the most international production of all socialist literature, the common platform acknowledged by millions of workingmen from Siberia to California.”

The first section of the Manifesto opens with, “The history of all hitherto existing society is the history of class struggle.” Still true in America today. Another truth in America today is in the Manifesto: “jurisprudence is but the will of your class (bourgeois) made the law for all.” Section three of the Manifesto speaks of “the crying inequalities in the distribution of wealth.” Still true in America.

Eugene McCarraher, Villanova professor, wrote a marvelous précis of the Marx thesis in a Nation article: • Capitalism is pernicious and incorrigibly avaricious.

• Capitalism is “a giant vortex of accumulation.”

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• Capitalism is unjust, amoral and rapacious.

• “Capitalism compels us to be greedy, callous and petty.”

• “The rage to accumulate remains the predatory heart and soul of capitalism.”

Thoreau complained 150 years ago that all Americans do is “work, work, work.”

Columnist Robert Reich comes to the same conclusion today. He offers what he calls “a bold proposal”: three weeks of paid vacation every year for every worker.

“Most Americans get only two weeks vacation,” Reich writes. “One in four gets no paid vacation, not even holidays.”

True. But to civilized nations there’s nothing bold about his proposal.

France has six-week vacations. The European Union requires a four-week vacation. Europe has more paid holidays than America does. France has long mandated a 35-hour week.

That’s socialism—hardly to be despised in socially backward America.

Roughly 40 million U.S. workers in the private sector don’t get paid for sick days.

The federal minimum wage is a paltry $7.25 an hour. It was passed by Congress in 2007 but since ravaged by inflation. Millions of Americans make less than $7.25 an hour.

Many workers fall below the poverty line.

A new book by Christopher Hayes, Twilight of the Elites, provides a damning insight: “The 1 percent and the nation’s governing class are the same.”

MEET THE NEW BOSS America boasts of its one person-one vote democracy, but government favors the One Percent. The system begins with presidential advisers.

“To replace the multimillionaire Rahm Emanuel, the multimillionaire President Obama (net worth $5 million) named multimillionaire William Daley. Daley was replaced by Jack Lew, who spent four years with Citigroup where he got a bonus of $950,000 in 2009.”

Obama’s economic advisers pass through a revolving door from the private sector to the public service, rich white men getting huge consulting fees and flying in private jets.

Power attorneys make $10 million a year manipulating the loophole-ridden tax code to enable plutocrats to keep scores of billions from the IRS. In 2007, the richest 400 taxpayers had more money than 150 million Americans put together. America’s 10 most profitable corporations paid an average tax of 9 percent in 2011. ExxonMobil got away with paying 2 percent.

Mitt Romney, GOP presidential nominee, paid just 13 percent for decades on an annual income of $20 million. Even Adam Smith, apostle of the free market and exponent of the “hidden hand” that supposedly benefits everyone in society, advocated a graduated income tax.

Nearly one-half of the 535 members of Congress are millionaires. The Bush tax cuts handed $82 billion to the One Percenters.

Obama, a gutless wonder, extended them.

The “cult of smartness” is an obsession of the elites, author Hayes points out. Justice Scalia of the Supreme Court is more “intelligent” than

SOCIALISM MEANS SOCIAL JUSTICE. IT MEANS EQUALITY. IT MEANS COOPERATION RATHER THAN COMPETITION. IT MEANS THAT THE QUALITIES OF ECONOMIC LIFE ARE CENTRAL TO THE QUALITY OF LIFE. THE MUCKRAKING ERA, AS WONDERFUL AS IT WAS, DID NOT GO FAR ENOUGH. IT WAS NOT RADICAL BY DEFINITION: GOING TO THE ROOT OF THE CAPITALIST EVIL.

Justices Sotomayor and Kagan. Yet his judicial views are narrow and inhumane.

Sotomayor and Kagan are worth more than 100 Scalias.

The 99 percent believe that government does not and will not work for them. They are right.

The Manifesto urges people to “rescue education from the influence of the ruling class.”

Because of that ruling class many Americans derive U.S. exceptionalism from their high school history. The notion is absurd if you read Howard Zinn’s A People’s History of the United States or James Loewen’s Lies My Teacher Told Me. America so often supports worldwide dictators because they are on “our side.” It does not practice what it preaches. It overthrows “disobedient” worldwide governments.

In 1953, Britain and America overthrew Iranian prime minister Mossadegh because he dared nationalize the Anglo-Iranian oil company. In his place the unholy alliance reinstated the Shah, who had been ousted in the Iranian revolution. During the 1980s, America armed the rebels in Nicaragua to defeat the leftist Sandinistas. America destabilized the economy and supported death squads.

Americans revile communist Cuba. Yet those “godless commies” have universal health care, free college education, free day care and 12-week paid maternity leave. That’s humane socialism.

America’s heartless capitalism has none of those civilized measures. Yet the United States has invaded and tried to overthrow the Cuban government because it is alien to the capitalist credo.

The democratically elected Allende embarked on a socialist agenda to lift the living standards of Chileans. But an angry President Nixon launched an economic blockade. The most cynical of the Nixon gang, Secretary of State Henry Kissinger, told the CIA station chief in Santiago that U.S. policy

demands that “Allende be overthrown in a coup.” He was.

Kissinger arrogantly declared that America had to act because “the Chilean people did not know what was good for them.”

(Allende was murdered in the 1973 coup.) No wonder comedian Tom Lehrer cracked: “Satire died the day they gave the Nobel Peace Prize to Kissinger.”

Wilde wrote in “The Soul of Man Under Socialism”: “The most tragic fact in the French Revolution is not that Marie Antoinette was killed for being a queen but that starved peasants of the Vendée died for the hideous cause of feudalism.”

Still today many Americans vote against their own economic interests, as Thomas Frank notes in his book, What’s the Matter with Kansas? An example of such blinders occurred in the recall election of Wisconsin’s Republican Gov. Scott Walker earlier this year.

Thirty-eight percent of union workers voted to retain the union-busting governor.

No union member should ever vote Republican. People should never vote Republican unless they are One Percenters.

In art you have two unforgettable “socialist” works.

One is the photo “Migrant Mother” (1936) taken by Dorothea Lange. The mother’s face is grim, weather-beaten, worried. Two children hide their heads behind her shoulders. An infant is swaddled on her lap. Sensitive souls cannot look at that picture without becoming a socialist.

Neither can you gaze at van Gogh’s “The Potato Eaters” without becoming a socialist.

The gnarled faces. The humble repast. The picture reminds you of the Edwin Markham lines in “The Man With the Hoe”: “stolid and stunned, a brother to the ox.”

THE MORE YOU KNOW Privatization? Canadian law mandates free airtime on radio and TV for political parties during election campaigns. In privatized America politicians pay for broadcast political advertising. The cost is enormous, amounting to $3 billion this presidential election year. Broadcasters should not profit for providing an essential service to society.

Another tragedy of history is that social revolutions get sold out: Stalin in Russia, Napoleon in France and Mao Zedong in China. (The United States, unfortunately, has never had a social revolution.) Stalin’s crimes have few parallels in history: murders, purges, gulags, show trials, persecutions and assassination of dissidents like Trotsky.

But look at what the Bolshevik Revolution did do: established full citizenship for women including the right to vote, set labor laws that provided equal pay, introduced civil marriage, allowed divorce and legalized abortion.

Lincoln gave off a whiff of socialism in his message to Congress 1861: “Labor is prior to and independent of capital. Capital is only the fruit of labor and could never have existed if labor had not first existed. Labor is the superior of capital and deserves much the higher consideration.”

At the end of the 19th century the People’s Party (populists) promulgated the most radical political platform that America has ever seen.

At its 1892 founding convention in Omaha, Neb., these were some of its planks: • Women’s suffrage. (Women did not get the right to vote until ratification of the 19th Amendment in 1920.)

• Eight-hour day. (Then considered utopia carried to absurdity.)

• Graduated income tax. (The 16th Amendment ratified in 1913 provided for an income tax.)

• Demanded labor’s right to organize 44 years before the Wagner Act did so.

Henry Demarest Lloyd declared at a populist rally in 1894: “The People’s Party is more than the organized discontent of the people. It is the organized aspiration of the people for a fuller, nobler, richer, kinder life for every man, woman and child in the ranks of humanity.”

The populist party, despite its mass appeal, made the fatal mistake of merging with the Democrats.

The Muckraking Age, roughly from 1902 to 1912, was the most glorious era in U.S. journalism. Some of the most famous muckrakers were Upton Sinclair, Lincoln Steffens and Ida Tarbell.

Sinclair’s The Jungle (1906) exposed the beef trust, “the incarnation of blind and insensate greed, the spirit of capitalism made flesh.”

Sinclair wrote that he “aimed at the public’s heart and by accident hit it in the stomach.”

His book led to the Pure Food and Drug Act and the Meat Inspection Act in 1906.

Tarbell wrote a series of articles in McClure’s muckraking magazine blasting Standard Oil, the epitome of Gilded Age robber barons. It was turned into a book called the most important business book ever written.

Steffens excoriated municipal corruption in “The Shame of the Cities.”

C.C. Regier, muckraker historian, noted the effect of specific muckraking articles: “Child labor was abolished, the Newlands Act of 1902 made reclamation of millions of acres of land possible [Francis Newlands was then a U.S. representative from Nevada], eight-hour laws for women were passed, and workmen’s compensation laws were enacted.”

But the muckraking era, as wonderful as it was, did not go far enough. It was not radical by definition: going to the root of the capitalist evil.

Seymour Lipset and Gary Marks explain in It Didn’t Happen Here (2000) the reasons socialism failed in America: • Third-party presidential candidates are doomed by the stranglehold of the two major parties, candidates with mere pluralities win without a runoff as in French presidential elections, and the Electoral College makes it impossible for a third-party candidate to win.

(The third-party campaign of Ralph Nader in 2000—to the everlasting shame of his huge ego—cost the election of a liberal president.)

• Americans lack working-class consciousness because they mistakenly think they already live in a classless society.

• Many immigrants were Catholics. As a Milwaukee archbishop said: “You can’t be a Catholic and a socialist.” (Theologian Paul Tillich disagreed. “Any serious Christian must be a socialist,” he pointed out.)

attract intellectuals, college professors and university graduates—but not many voters. (Just five of us belonged to the late Reno communist cell. Three had doctorates, and two had master’s degrees.)

Newspapers and magazines nibble around the edges of capitalism, attacking its excesses and wrong-doings but never confronting its evil. (Similarly, the Establishment press never prints articles questioning the existence of God.) Some bankers argue that they are doing “God’s work” by sustaining the free-market system. Yet Matthew 6:24 is anti-capitalist to the core: “Ye cannot serve God and mammon.”

Ayn Rand became the high priestess of capitalism after her novel, Atlas Shrugged, was published in 1957. Her philosophy was expressed in a collection of essays in 1964 titled The Virtue of Selfishness.

She exemplified unfettered capitalism, wearing a brooch shaped like a dollar sign.

When she died in 1982 a six-foot dollar sign stood beside her coffin.

Lenin asked in his 1902 book: What Is To Be Done? He answered 15 years later with the Russian Revolution. Reform is not enough.

Socialism is the only answer.

Capitalism has no soul. America will be soulless until it is wise enough to adopt socialism. Ω

• Socialism is associated with atheism, abhorrent to so many Americans.

• Socialists, like Unitarians in religion,

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In Rotation 16 | Art of the State 17 | Foodfinds 18 | Fi¬m 20 PHOTO/ALLISON YOUNG

the cts are in e it h c r a uildings o local g dy ing b These tw in iv v e r of business DAV IS

BY LAURA

Driving past the former laundry on Wells Ave., built in 1950 and standing vacant since 2006, may have brought many words to mind—decrepit, abandoned, eyesore—all likely terms found in the word bank. But artistic, modern, livable? Probably not. Unless, of course, you were delving into the creative brain waves of local developers Pamela Haberman and Kelly Rae, of HabeRae Properties.

The malnourished property, once known as Deluxe Laundry, was in need of a hefty diet of love, time and investment capital—none of which it seemed likely to be fed anytime soon. Lucky for both it and the neighborhood, HabeRae saw through the desolate to the potential.

As a stray dog chooses its new owner, the laundry got under the skin of the ambitious couple and ate away for five whole years, before the dream of it becoming their newest housing renovation could become a reality.

For more information, visit haberae.com.

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“It spoke to us,” Rae says, perched upon a bright orange sofa situated inside one of 10 newly remodeled artist lofts of which the building is now comprised. “I called every 90 days, over the past five years.” She slowly convinced the former property owner to sign over the building.

“It kept getting vandalized and was never able to reopen,” Rae says. “Just more graffiti and more broken windows.”

But where many would shy away from the seemingly hopeless structure, HabeRae saw fulfillment in the challenge. They used their business philosophy, that if you take an old building and spoon-feed it some life and light, the vandals will move along to the next victim.

“It’s seeing a building deteriorate that drives us,” Haberman says, while stressing their commitment to the community in which they grew up. “These old buildings that are just rotting away, they have to be

resurrected and kept. Otherwise, it’s like not having your senior citizens around.”

The remodeled laundry, which had its grand opening the beginning of the month, now bears the name Dozen @ the DeLuxe, and is one of more than 100 properties HabeRae has worked its recycled craft on.

With its original brick walls cleaned (a process which took 10 days in the building’s attached art gallery alone), a 24-feet domed roof, exposed wood plank ceilings, and polished cement floors, its two-story lofts can now be called home by the residents quick enough to snatch them up.

HabeRae has developed a reputation among its average tenant demographic, that being the young artist professionals seeking a unique living space. For them, the HabeRae formula is just what the doctor ordered.

BIG HE ADERS GIZA 25pt 25k SMALL HEADERS GIZA 15pt 55k (60% OF BIG HE AD)

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Kelly Rae and Pamela Haberman stand in front of Dozen @ the DeLuxe.

“When people come in, they say, ‘Look at the cool brick, the cracks in the cement floor, the old ceiling, they don’t say, ‘Wow, look at that light fixture from Home Depot.’ That’s not what people want,” says Rae. Six of the 10 units were rented before the grand opening, and three before the groundwork had even begun. The remaining four were claimed within 24 hours of being posted on Craigslist.

The property will also soon see the opening of a restaurant, Café DeLuxe, in Spring 2013.

Lofty Lofty ambitions ambitions

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The art of mixing both living spaces and functional businesses into the same redeveloped building isn’t a novelty for Haberman and Rae. By integrating other prospects into their housing structures, they aim to ensure a fresh start for the revived neighborhoods with a constant hustle and bustle.

They first saw the marriage when they undertook the reconstruction of one of their more famous properties—11 @ the FireHouse, located at Fifth and Morrill.

Completed in 2009, 11 @ the FireHouse is comprised of not only 11 living units, which still contain the original laddered firehouse sleeping lofts, but also hosts Salon 7, a trendy urban hair salon.

While the FireHouse has since gained respect among architects and artists alike, as well as having been recognized for its adaptive reuse, the building—which had a second life as a homeless shelter prior to its functional firehouse days—had many baffled in the beginning.

“People thought we were nuts,” Rae says of initially buying the property. And with the kind of shape the building was in, it’s no wonder.

Neglect and a poor area of town were the least of its issues, thanks to its former life. It hadn’t been cleaned since the shelter closed.

“There were needles, human feces and trash everywhere … it was disgusting,” Haberman recalls.

While it may have been more cost efficient to let the firehouse lay in its own filth and build a new property on a fresh spot of land, as Rae says: “Where’s the fun in that?”

“It’s never been about the money.

People ask us, ‘Why are you doing it?’ But we’re more concerned about bringing life to dead areas of town, and creating a cool place for people to live,” Rae says. “We’re not losing money.”

Despite the original derelict state of the firehouse, 11@ the Firehouse still doesn’t earn the spot of biggest undertaking on HabeRae’s totem pole. That belongs to 8 on Center.

Recognized for its urban infill accomplishments—the contemporary 8 on Center was the first building HaberRae designed from the ground up, replacing the space formerly occupied by the skeletal Fresco Pizza building and overrun by vagrants.

“It was the biggest in all aspects,” Rae reminisces of the 2007 project. “It cost the most and required the most amount of time … it’s very high end.”

Adding to the obstacles was Rae’s personal fight with breast cancer, for which she began treatment as soon as they broke ground on construction. It’s a battle she has since won, along with winning the fight of reclaiming Center Street as a place people can call home.

8 on Center, now the only property HabeRae has sold and doesn’t personally manage, reminded the couple they prefer to focus on adaptive reuse, for which their passion has been recognized on both a local and national scale.

In 2007, HabeRae was honored with the Mayor’s Choice Award for 8 on Center for community improvement, the City of Reno’s Green Building Award for 8 on Center’s environmentally sound project elements, and in 2009, the Historic Preservation Award for SoDo 4— four 100 year old brick houses formerly used as sleeping quarters for workers on the V&T railroad.

SoDo 4 is the prime example for another market HabeRae has down—compact living spaces.

“Small, affordable housing has been our mantra for 10 years,” says Haberman. Their interest in minimalism was first sparked by their own experience of living in a tiny one bedroom apartment downtown.

“It was so liberating getting rid of stuff that didn’t fit … Then the economy went bad, and people had a need for simple and affordable.”

With the completion of Dozen @ the DeLuxe, HabeRae already has plans to further develop the property area. They may have a full plate, but their appetite is unsated.

“I don’t think we’ll ever be done.” Haberman assures. “You rest, you rust.” Ω

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Run, gadget, run

In this edition of our monthly Gadget column, we examine fitness apps.

MyFitnessPal

Workout Trainer

Zombies, Run!

With the holidays come calories, and to stay fit and healthy, let’s ignore miracle weight loss pills and Shake Weights in favor of something that actually works— diet and exercise. MyFitnessPal—a calorie-tracking app that tallies your daily caloric intake and calories burned through exercise—is certainly not the only app of its kind, but it contains a few great features that make it stand out. MyFitnessPal boasts a database with more than 2 million foods covering everything from fruit to restaurant menus. You can scan UPC codes to pull nutritional facts, and the process is quick, easy and surprisingly accurate.

It’s nice that the app breaks down nutritional facts beyond fat and calories, integrates with popular fitness apps, and offers social networking features, but the massive database can be unwieldy.

Something as simple as a banana included an entry for “Banana 165g X .89 Cf” because, surely, that’s how we all identify the size of a banana. Android and iOS; Free.

Workout Trainer includes exercises of various intensities for burning fat, increasing flexibility, and toning and building muscles, as well as exercises that target specific parts of the body. Each program leads you through a series of movements with a slideshow pictorial and audio guide. Unless you pay for the Pro version, your audio guide sounds akin to Max Headroom’s cousin, which can become obnoxious but bearable. While there are plenty of free exercises, paid content is behind every corner. Whole programs, non-robotic audio files, and month-long sessions created by fitness professionals are all going to cost a pretty penny—though the one-time purchases are still cheaper than many gym memberships. Plus, the forums and social networking features give you the support and camaraderie of working out at a gym without the dank smell of body odor and cleaning products. Android and iOS; Free with optional paid content and features. $10–$15 per workout or $25 per year for Pro access.

Zombies, Run! is an audio experience that uses your phone’s GPS or accelerometer to track your walk, jog or run and overlay a series of missions and audio clips that simulate a world overrun by zombies. The story progresses with each mission, featuring a cast of reoccurring characters and a funny script.

Users can upload a music playlist and, on occasion, the script introduces the music as if you were listening to a real radio station. When zombies approach, you hear their moans in the distance, and they grow louder as they gain on you. To outrun them you, well, outrun them. Along the way you collect random items to upgrade your compound after the workout, adding a mini-game. The game isn’t very polished, and the controls are touchy, but it’s a great way to cool down. Whether it’s a motivational tool or training for the inevitable, real-world zombie apocalypse, Zombies, Run! adds a lot of fun to an activity most people fear. Android and iOS; $7.99.

—Matthew Craggs

OUR HEALTH. OUR COMMUNITY. US. Social Focus Empowerment Gay Positive Sex Positive Something powerful is taking hold...a movement that we are creating. An environment where it Community is acceptable to be us and be safer, healthier, and sexier. Check out Mpowerment Reno (MR) at facebook.com/MpowermentReno Building or call (775) 328-3647 for more info.

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PHOTO/ALLISON YOUNG

Reeling in the years

Candace Nicol and her print for 1833, "Tears in Exchange for Territory."

U.S. History Portfolios I and II Printmaker and Truckee Meadows Community College instructor Candace Nicol admits she was by stumped when asked to create artwork for Nora Heston the U.S. History Portfolio I, II exhibits.

The exhibits, currently on display at the TMCC’s Meadowood Galleries, were created through a print exchange. One artist, Brandon Gardner, organized the exhibit and asked other artists to participate by creating a print. Each participating artist was assigned a year in U.S. history and asked to create a piece of printmaking artwork that embodied the year while also encompassing elements that made it unique.

Nicol participated in both exhibits, and U.S. History Portfolios I and II are on display at created works for two different years—but the TMCC Meadowood the second time around was her favorite.

Center Galleries, 5270 “It’s just like homework,” Nicol says Neil Road. For more information, visit of the experience. “He assigned the date, www.tmcc.edu/ and I was like ‘What the crap, 1833?’ Like artgalleries. why can’t I get a date that has to do with women’s rights?”

Admittedly not a history buff herself, Nicol struggled to find meaning in her “random” year through extensive research.

“None of us were invited because of history,” says Nicol, adding that the portfolio was an effort to get printmakers together.

It ended up taking her four months of research before she found an image that inspired her: a coin from the year that she used as the “head” of a man’s silhouette in the piece.

The references in Nicol’s artwork for the second portfolio include the dated coin, a Colt revolver, which was invented in 1833, imagery to showcase the trail of tears, an American eagle image out of a student’s geography book that referenced the shape of American territory at the time and a background of asteroids.

“The whole thing was about territory and about how we kind of, like, kill people,” says Nicol. “I came up with this man that was the figurehead of taking over the territories, you know, and killing people—and inventions.”

Some of the artists incorporated even more references, creating complex pieces full of historical context that Nicol likened to a historical Where’s Waldo?

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The prints were all created almost three years ago but were hung as part of TMCC’s recent Mixed Blessings Symposium, exploring cultural identity.

Nicol, who owns a collection of the portfolios, decided it was a perfect time to use the prints, because, as Americans, she says they explore everyone’s identities through the exploration of our history.

Artwork for the symposium is hung throughout TMCC’s multiple campuses.

Her pieces for both portfolios use fourcolor etching, a medium Nicol gravitates toward because of its complexity. Nicol says she enjoys the process of etching

mediums because it allows her to be systematic in the creation of her artwork.

“There’s magic with the printing ’cause, you know, you don’t really know exactly what you’re going to get … that’s what I love about it,” she says.

Because of the historical context of the prints, the pieces reach an audience outside of art enthusiasts. History nerds are also enthusiastic about the works, but that doesn’t mean the artistic ability is lost in translation.

“The techniques are very complex and beautiful and well done and so artwise people will appreciate it,” Nicol says. Nicol says she wouldn’t describe her pieces in the exhibit—instead people should check them out.

“It’s super fun to just go see if you can figure out what the history is in the year,” she says. “It’s almost like a scavenger hunt—like how much history do you really know?” Ω

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Bogey’s waitress and Thoughts of “snack bar” perbartender CeeCee meated my head, but I kept in Perialas with the charbroiled chicken mind they had a bar, so how bad n e w s & r esandwich v i e w and b u as bloody i n e s s could u s e oitnreally ly be? Turns out, it’s Mary. just fine. Bogey’s is not a snack

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My friend Brett—who will go anywhere if I promise to buy—and I decided to sit at the bar and joined the line of polo-shirted golfers. I noticed that the kitchen area separates the bar from the snack bar area Nancie mentioned, but since we weren’t getting our food to go out on the course, there seemed little reason to leave the bar.

Brett and I ordered a Bud Light ($3.25) and Sierra Nevada ($4.25) from the friendly bartender, CeeCee. The menu has limited choices, offering mainly sandwiches, salads and burgers, and even, of course, a hot dog, but what do you really need after a game of golf? I went with the charbroiled chicken sandwich ($8.50), which came with a decently sized side of crispy fries. The chicken was cooked perfectly but there was a lot of mayonnaise on the sandwich, though it was easy enough to scrape off the excess. The sandwich was supposed to have a special sauce but I only noticed the mayonnaise. The sandwich had a thick slice of tomato and lettuce, and the bun was soft. This chicken sandwich was nothing fancy, but it was cooked well and tasted good.

Brett went with the Juicy Lucy burger ($10), which also came with fries. The Juicy Lucy can be stuffed with a variety of choices such as Gorgonzola, jalapeños and cheese, or just cheddar. Brett went with the jalapeños and cheese, and was offered a choice of nacho cheese or cheddar. He decided to go with the nacho cheese. It tasted pretty darned good. The burger was large and messy, but CeeCee was on it, and extra napkins were at the ready before they were even needed.

Service throughout was very attentive with even the cook coming out to ask how everything was. I might have come in with snack bar expectations, but instead, I had a decent meal with a great view and relaxed atmosphere. Ω PHOTO/ALLISON YOUNG

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s e i p y a d i l o h r u o y Get ! y a d o t s ’ e at De

Word is Bond Skyfall

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Skyfall is now officially my all-time favorite Bond movie.

Mind you, this is coming from a guy who didn’t really get it when it came to James Bond. I’ve warmed up to him over the years, but I used to hate him. The first time I witnessed Bond in action was as a boy, seeing Sean Connery use a woman’s bikini top to strangle her in Diamonds are Forever.

This act scared the shit out of me, and made me think Bond was some sort of bad by guy. (I had a similar child-brain confusion Bob Grimm with Robert Shaw’s Quint in Jaws. He was bgrimm@ just so mean.) newsreview.com Then, when I was “coming of age,” so to speak, Bond got real silly with Roger Moore and stuff like Moonraker and Octopussy. I turned my adolescent attention to the likes of Star Wars, Rocky and The Pink Panther movies. It wasn’t until Pierce Brosnan took over the franchise that I started to think the whole enterprise was OK. Then I went back and watched the Sean Connery ones, and realized those were actually a lot of fun.

Connery’s Bond was some sort of misogynist, but he wasn’t a total bad guy.

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Which brings me to Daniel Craig (after obviously skipping over George Lazenby and Timothy Dalton—hey, I have a limited amount of words for these things). Craig is James Bond to me at this point. He’s made three Bonds in a row that I can tolerate, and Skyfall is all kinds of showstopper.

It has a villain I count as the most memorable since, say, the goofy Jaws guy with the teeth from the Moore era. Javier Bardem plays

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1

2

3

POOR

FAIR

GOOD

4 VERY GOOD

5 EXCELLENT

Silva, a former agent who has a major bug up his ass in regards to M (awesome Judi Dench).

His first meeting with a tied-up Bond is perhaps Bond’s best meeting ever with one of his adversaries. Also perhaps the most erotic, which took me a bit by surprise.

Skyfall has stunts and chases that had me fully engaged. When Bond faces off with an assassin atop a moving train crossing over a series of bridges and through tunnels, it amounts to the year’s best action sequence— and that’s before the opening credits, which feature a nice title track delivered by Adele.

This flick comes courtesy of director Sam Mendes (American Beauty, Revolutionary Road) and it’s clear that he has a tremendous amount of love and respect for the icon.

While the movie definitely gives us an older, arguably dated Bond when it comes to cyber wars and terrorist plots, it also shows us that a man who is good with a gun and popular with the ladies might win out over megabytes after all.

As for the ladies, there are a few, and they actually don’t register as much as past Bond women. Naomie Harris is on hand as Eve, a fellow agent and sharpshooter. Harris is fine, and she shares an interesting shaving sequence with Bond, but she doesn’t make an indelible impression on the brain. Maybe she should’ve been called Serenity Bottoms, or some other naughty name.

Those tend to stick.

Berenice Marlohe plays Severine, another Bond girl outside of the agency with a tough past and even tougher future. She’s fine, but again doesn’t truly register like past Bond ladies.

Mendes mixes some great odes to past Bonds into the action, including a sweet Aston Martin and some funny wordplay. By the time Bond faces off with Silva in the film’s rustic finale, we get a true sense of vintage Bond as much as future Bond.

This dark, brooding and somewhat deep Bond is a Bond I’m more interested in as a moviegoer. No more strangling a girl with a bikini top unless she’s brandishing a broken bottle as a weapon or something.

Bond has evolved over the years, while staying true to some of his origins. In Skyfall, he’s actually at his most mature—and most seriously badass. Ω

Argo

4

4

Ben Affleck makes another meaty movie with this spellbinding recreation of the late ’70s/early ’80s Iran hostage crisis, and the strange CIA mission that helped to extricate six American citizens from Iran at a most inopportune time. Affleck directs and stars as Tony Mendez, who hatches an elaborate plan to pose as a Canadian film director scouting Iran for shooting locations, with the six Americans posing as his Canadian film crew. The whole scenario seems ridiculous, yet it actually happened. Having lived through this period of American history, I can tell you that Affleck does a terrific job of capturing the look and mood of the time. The late ’70s were sort of humiliating both in terms of our status overseas and the way folks were wearing their hair.

Bryan Cranston, John Goodman and Alan Arkin are all superb in supporting roles. This one will be in the running for some Oscars.

Writer Stephen Chbosky makes an impressive directing debut with this adaptation of his semi-autobiographical novel about high school kids in the early ’90s. Logan Lerman plays Charlie, a shy freshman looking to make friends who eventually winds up hanging out with a fringe group of students including Patrick (Ezra Miller) and Sam (Emma Watson).

The new friends help Charlie come out of his shell, and he ultimately realizes things about himself that need to be examined. Lerman is especially good here as the film’s anchor, while Miller continues to exhibit the great talents he showed in We Need to Talk About Kevin. Watson gets to step away from her Hermione role, and she does so successfully, making Sam a complex, real kid. One of the better films about high school to come along in quite some time.

5

Denzel Washington stars and Robert Zemeckis directs this uneven film about an airline pilot with mad flying skills and a mad problem with alcohol and drugs. Washington is Whip Whitaker, a man who ties one on the night before a flight that first requires him to pilot through a horrible storm and then results in a spectacular crash. Whip performs miraculous feats as the plane goes down despite an alcohol level off the charts. Washington is typically great in the role, keeping the movie worth watching even when it gets a bit trite. The first half hour of this movie is a powerhouse. The remaining nearly two hours are OK, but nothing like the punch of that flight sequence. Sure to score Washington on Oscar nomination. A decent return to live action for Zemeckis, who had gotten all caught up in those creepy motion capture animation films like The Polar Express.

Hotel Transylvania

Silent Hill: Revelation 3D

2

1

This animated take on Dracula (Adam Sandler) and other big monsters like Frankenstein’s monster (Kevin James) and the Werewolf (Steve Buscemi) has a fun setup and some great gags. But its overall feeling is that of total mania in that it barely slows down long enough for you to take it in. It’s often unnecessarily spastic in telling the tale of a nervous Dracula dealing with his daughter on her 118th birthday—young in vampire years). A human (Andy Samberg) shows up at the title place, a building Dracula created to keep dangerous humans away, and his daughter (Selena Gomez) falls for him. The overall story is hard to digest, but there are some great moments, such as every time the vampires turn into bats (cute) and a werewolf baby knowing what plane flight somebody is taking by smelling his shirt (unbelievably cute). Even with the cute moments, there were too many times when I just wanted to look away because the animation was far too frantic.

Another wasteful scary movie attempt, and a sequel to a movie that didn’t need one. The first Silent Hill movie was a banal, loud mess, and this one follows suit. Sean Bean returns as the confused dad trying to save his daughter Heather (Adelaide Clemens) from the horrors of Silent Hill, where her mother (Radha Mitchell) still resides. Silent Hill is a cursed city that looks a lot like a cheap video game, strewn with strange stitched-up monsters and totally lousy amusement parks. (Stay off the merrygo-round!) The movie is an incomprehensible mess that’s a task to watch. It’s also hard to see the likes of Malcolm McDowell and CarrieAnne Moss wasting away in junk like this. Their parts are small, but they’re parts all the same.

The first movie happened six years ago, so I thought we were safe from getting a sequel.

Such was not the case. I will say there is a spider monster thing in the movie that is almost scary, and the little girl with the white face and black eyes sort of freaked me out. That amounts for about two minutes of this otherwise dreadful movie.

Paranormal Activity 4

1

In my humble opinion, the Paranormal Activity franchise peaked in the final two minutes of the first installment. That would be when a rather boring movie about bed sheets moving by themselves actually became recommendable based on its startling ending. Since that moment, the series has been one scene after another of rooms where something—be it a sound, a shadowy figure strolling through, or a basketball coming down the stairs by itself— is going to happen. Or sometimes it doesn’t happen, and the director fakes you out. (The directors of this installment are big fans of the open refrigerator door fake-out.) Kathryn Newton plays a teenager living in a house where a mysterious kid moves across the street. Lots of strange things start happening when she Skypes her boyfriend, and you know the drill.

There isn’t one legitimate scare this time around. This thing is played out, yet a fifth chapter is already in the works. It’s not going to stop anytime soon.

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Sinister

3

Ethan Hawke, who did a great job looking scared in movies like Before the Devil Knows You’re Dead and Training Day, gets to put his awesome hyperventilating on display in this sometimes very spooky demon-in-thehouse yarn. Hawke plays a nonfiction writer long past his last hit who moves his family into a house where the prior family met their death hanging from their necks in the backyard. He finds some home movies in the attic, which turn out to be snuff films, and, rather than calling the cops, watches them as research. He soon discovers an evil force is after his family’s children, and he perhaps should’ve chosen a house where people didn’t die in the backyard or leave snuff films in the attic. And, like most horror movie idiots, he sticks around while very bad things happen. The movie has some bad performances from supporting players, but Hawke anchors it well. Much, much scarier than any Paranormal Activity movie.

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This is a wildly engaging movie from Martin McDonagh, the man who brought us the brilliant In Bruges, my pick for the year’s best movie in 2008. Like Quentin Tarantino, Paul Thomas Anderson and Wes Anderson, McDonagh creates movies that transcend genres. Colin Farrell stars as Martin, a character modeled after the director. Martin is trying to write a screenplay called Seven Psychopaths, and he’s wracking his brain for seven characters with distinctive killing methods. The way these characters appear to him is part of this film’s unending fun. Sam Rockwell plays Billy, Martin’s best bud, a struggling actor who makes money on the side kidnapping dogs with Hans (a scene-stealing Christopher Walken).

When they kidnap the beloved dog of a psychopath (Woody Harrelson) very funny and violent things happen. Martin is trying for depth and beauty with his screenplay, while Billy screams for shootouts.

3

Century Park Lane 16, 210 Plumb Lane: 824-3300 Century Riverside 12, 11 N. Sierra St.: 786-1743 Century Summit Sierra 13965 S. Virginia St.: 851-4347 www.centurytheaters.com

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22 | RN&R | NOVEMBER 15, 2012

Looper Oh Gnosis!

What does a musician do after his band breaks up? The cliché response is that he focuses on his solo project. But just by Brad Bynum because something’s a cliché, doesn’t mean it’s not a good idea. Carson bradb@ Cessna is a keyboard player who’s newsreview.com played with a bunch of Northern Nevada rock bands, including Beard the Lion and Blunderbusst. His main group was Nancy Plays Nurse, a band that pleasantly, and accidentally, combined contemporary Canadian indie rock and ’70s style Southern rock. But Nancy Plays Nurse broke up, as bands do.

PHOTO/BRAD BYNUM

Carson Cessna is electronic music producer Oh Gnosis!

Oh Gnosis! will perform at Marianarchy Winter Ball on Friday, Dec. 7, at Jub Jub’s Thirst Parlor, 71 S. Wells Ave. For more information, visit http://soundcloud.com/ oh-gnosis.

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So Cessna started focusing on his solo project, Oh Gnosis!, which, despite the egregious exclamation mark in the name, is a thoughtful musical exploration. Cessna uses the name for a variety of interconnected personal projects: his DJ sets, instrumental hip-hop productions, solo noise music improvisations, and his collaborations with other musicians.

“It’s kind of like an umbrella name for anything that I do,” he says.

The eclectic nature of Oh Gnosis! was partly a reaction against playing in a rock band. Nancy Plays Nurse was a good and innovative band, but a traditional rock band nonetheless.

“I didn’t want to stop working,” says Cessna. “I’d been playing rock music for nine years, but I’m a keyboard player. I work more in electronic textures and things like that, and so, before I could move on a keep doing the rock band thing, I had to prove to myself that I could hold a project down, and write music that I think is interesting.”

Cessna’s primary instruments are a synthesizer, a sampler and an iPad, and these tools have innumerable applications in different settings.

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For his DJ sets, plays different sampled sound loops against one another, altering them and mixing in a lot of ambient and post-rock music “I’m definitely not a dance floor DJ,” he says.

He’s also a regular performer at the Reno Noise Night events at Reno Art Works. Those sets are improvised.

“I’ll come up with a general idea while I’m setting up my equipment, but I don’t actually know what the fuck I’m playing,” he says. “I found that I work really well when I’m thinking on my feet, when I don’t exactly know what’s going to happen. I like to record what I’m doing throughout the night, and I always find really cool stuff during playback that I use later.”

Cessna will occasionally collaborate with other musicians for the improvisational performances, including bassist Eric Foreman, guitarist Jen Scaffidi, violinist Samantha Gates, drummer Bryan Cowell, and the members of Memory Motel, a band with whom he collaborates regularly and shares a rehearsal space.

Along with improvisation, collaboration is one of his core musical values.

“Working with people keeps me on my feet and yields the most interesting results,” he says. “What I like to do as a producer is get really into the bass and the drums of a track and let other people just go crazy for a while, just roll tape and let other musicians record whatever their idea is, and I’ll take it home and spend a lot of time chopping it up, altering it, and manipulating it.”

These improvisations and collaborations then become the basis of his instrumental hip-hop compositions.

“I follow the hip-hop philosophy … piecing things together, making a song from elements of other songs, other pieces of music, but rather than sampling other people’s shit, I like to sample improvisations from musicians I know,” he says.

Cessna’s approach to music is so multifaceted that it can be difficult to define, but he calls himself an electronic music producer “I think a lot of people over-think music, and I think that’s where a lot of the stale, boring not-so-great musical ideas come from—thinking too much about it,” he says. “I think when you’re freed up, and it’s coming from your spirit or whatever rather than your brain, not only does it create really interesting things, it separates the musician from, like, the person who can play guitar.” Ω

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NOVEMBER 15, 2012

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23

THURSDAY 11/15 1UP

FRIDAY 11/16

214 W. Commercial Row. www.facebook.com/1upBarReno

EDM Thursdays, 10pm, no cover

Knight Riderz, Black Rock City Allstars, 10pm, $5 before 11pm, $10 after

Del Tha Funky Homosapien, 10pm, $15

3RD STREET

Blues jam w/Blue Haven, 9:30pm, no cover

Bazooka Zoo, 9:30pm, no cover

Jam Stain, 9:30pm, no cover

THE ALLEY

The Oscillators, Driven by Astronauts, Last to Leave, Fynatics, 8pm, no cover

Hoods, Havenside, Melvin Makes Machineguns, Let It Burn, 8pm, $10

Rock The Animals Benefit w/Attic Rats, Ostracized, Up Against It, 6:30pm, $7

125 W. Third St., (775) 323-5005 906 Victorian Ave., Sparks; (775) 358-8891

BAR-M-BAR

816 Highway 40 West, Verdi; (775) 351-3206

Spiral Arms

BIGGEST LITTLE CITY CLUB

Nov. 15, 9 p.m.

Jub Jub’s Thirst Parlor 71 S. Wells Ave. 384-1652

188 California Ave., (775) 322-2480

THE BLACK TANGERINE

3rd Street, 125 W. Third St., 323-5005: Comedy Night & Improv w/Wayne Walsh, W, 9pm, no cover

CEOL IRISH PUB

Pub Quiz Trivia Night, 8pm, no cover

Blarney Band, 9pm, no cover

The Clarke Brothers, 9pm, no cover

Sonic Mass w/DJ Tigerbunny, 7pm, no cover

Good Friday with rotating DJs, 10pm, no cover

255 N. Virginia St., (775) 398-5400 1) Cargo 2) Centric 3) Main Floor

DG Kicks, Jakki Ford, 9pm, Tu, no cover Warner Drive, 7pm Tu, $7, Thanksgiving Throwdown, 7:30pm, W, no cover

1) Forbidden Fridays w/Amplified DJs, 10:30pm, $10; no cover for 21+ 2) DJ Double B, 10pm, no cover (21+)

1) RAWards w/Knowledge, Moondog Matinee, Mark Sexton Band, Jenna Talbot, 7pm, $15, $20

Catch a Rising Star, Silver Legacy, 407 N. Virginia St., 329-4777: Jackie Kashian, COTTONWOOD RESTAURANT & BAR Austin Quattlebaum, 7pm, no cover Th, Su, 7:30pm, $15.95; F, 7:30pm, 9:30pm, 10142 Rue Hilltop, Truckee; (530) 587-5711 $15.95; Sa, 7:30pm, 9:30pm, $17.95; DAVIDSON’S DISTILLERY Robert Duchaine, Tu, W, 7:30pm, $15.95 275 E. Fourth St., (775) 324-1917 Centric at CommRow, 255 N. Virginia St., 398-5400: Marc Yaffee, Adam Stone, F, FRESH KETCH 8pm, $14.95 2435 Venice Dr., South Lake Tahoe; (530) 541-5683 The Improv at Harveys Cabaret, Harveys FUEGO Lake Tahoe, Stateline, (800) 553-1022: 170 S. Virginia St., (775) 322-1800 Will Durst, Maureen Langham, Th-F, Su, 9pm, $25; Sa, 8pm, 10pm, $30; The Stagebenders, GREAT BASIN BREWING CO. Gary Cannon, W, 9pm, $25 846 Victorian Ave., Sparks; (775) 355-7711 Reno-Tahoe Comedy at Pioneer Tre and Chango Hip Hop Experience, THE GRID BAR & GRILL Underground, 100 S. Virginia St., 9pm, no cover 686-6600: Justin Rupple, 7pm, 9:30pm, F, 8545 N. Lake Blvd., Kings Beach; (530) 546-0300 $13, $16 THE HOLLAND PROJECT 140 Vesta St., (775) 742-1858

DENNIS MILLER

Large Bills Accepted, noon, M, no cover 1) Project 86, I Am Empire, 9pm, $8, $10 2) DJ Double B, 10pm, no cover (21+)

2) Blues Jam Wednesdays, 7pm, W, no cover

Green Weather, 7pm, no cover Karaoke, 9pm, Tu, no cover Open mic, 9pm, W, no cover New World Jazz Project, 7pm, no cover Live flamenco guitar music, 5:30pm, no cover Wild Horse Drive, 8pm, no cover Karaoke w/Andrew, 9pm, no cover

Monday Funday w/Gurbtron, 9pm, M, Bass Heavy, 9pm, W, $TBA

Crush, Stereo Killers, Phasmo, 7pm, $5

RODNEY CARRINGTON

NOVEMBER 17

Monday Night Open Mic, 8pm, M, no cover

Celtic Sessiuns, 7pm, Tu, no cover

World Dance Open Floor Night, 8pm, no cover

312 S. Carson St., Carson City; (775) 883-2662

COMMROW

Moon Gravy, 8pm, no cover

Open mic comedy night, 9pm, no cover VooDoo Dogz, 9:30pm, $5

COMMA COFFEE

1up Wednesdays, 10pm, W, no cover

Movember Trivia with Chris Payne, 9pm, no cover Seeing Eye Dogs, DJ Billy the Kidd, 9:30pm, $5

1099 S. Virginia St., (775) 324-2244

MONDAY-WEDNESDAY 11/19-11/21

Sunday Night Acoustics/Open Mic, 8pm, no cover

Bike Night Blues Jam w/live music, 7pm, no cover

CHAPEL TAVERN

SUNDAY 11/18

Freestyle firespinning, 9pm, no cover

9825 S. Virginia St., (775) 853-5003 538 S. Virginia St., (775) 329-5558

Comedy

SATURDAY 11/17

RANDY TRAVIS

NOVEMBER 24

DECEMBER 1

DANIEL TOSH

DECEMBER 14

Thursday, November 22 Silver Baron Ballroom

Sterling’s

FLAVORS!

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3 pm – 9 pm Adults $20.49 Children (6-12) $9.99

Seating at 4 pm $ 46 per person

11 am – 10 pm Adults $20.49 Children (6-12) $9.99

11 am – 10 pm $12.95 per person

Five Star FABULOUS

text LEGACY to 71266

325-7401 • 1-800-MUST-SEE (687-8733) • SILVERLEGACY.COM 24

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RN&R

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NOVEMBER 15, 2012

THURSDAY 11/15

FRIDAY 11/16

SATURDAY 11/17

SUNDAY 11/18

JAVA JUNGLE

MONDAY-WEDNESDAY 11/19-11/21

Sunday Music Showcase, 4pm, no cover

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

JAZZ, A LOUISIANA KITCHEN

1180 Scheels Dr., Sparks; (775) 657-8659

Jazz Jam w/First Take featuring Rick Metz, 6pm, no cover

JUB JUB’S THIRST PARLOR

Zed, Swerver, Spiral Arms, 9pm, $3

71 S. Wells Ave., (775) 384-1652

KNITTING FACTORY CONCERT HOUSE 211 N. Virginia St., (775) 323-5648 1) Main Stage 2) Top Shelf Lounge

Live jazz w/First Take featuring Rick Metz, 6pm, no cover Acoustic Jams food drive, 7pm, M, $5 and canned food donation 1) Pandemonium Electro Glow Party, 10pm, $10-$100 2) Erik Lobe, 11:30pm, no cover

1) Reno Hip Hop Showcase, 7pm, $6 2) Mike Madnuss, 11:30pm, no cover

2) Boggan, 11:30pm, no cover

NEW OASIS

2) Halestorm, In This Moment, Eve to Adam, 7:30pm, $17-$39.50

Fruition

Oscar Garcia, 9pm, $10

2100 Victorian Ave., Sparks; (775) 359-4020

PIZZA BARON

Java Jungle Open Mic, 7:30pm, M, no cover

Acoustic Open Mic hosted by Roger Scime, 8pm, no cover

1155 W. Fourth St., (775) 329-4481

Steve Starr Karaoke, 9pm, W, no cover

POLO LOUNGE

Gemini, 9pm, no cover

Gemini, 9pm, no cover

PONDEROSA SALOON

Karaoke w/Rockin’ Steel, 7:30pm, no cover

The Cutters, 8pm, no cover

Student Night, 10pm, $10, $5 w/college student ID after 11pm

Rise Culture Night, 10pm, $10

1559 S. Virginia St., (775) 322-8864 106 S. C St., Virginia City; (775) 847-7210

RISE NIGHTCLUB

Comedy Night, 9pm, $10

RUBEN’S CANTINA

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

Hip Hop and R&B Night, 10pm, $5, no cover charge for women before midnight

RYAN’S SALOON

Hillbilly Bandits, 9pm, no cover

210 N. Sierra St., (775) 786-0833

924 S. Wells Ave., (775) 323-4142

SIDELINES BAR & NIGHTCLUB 1237 Baring Blvd., Sparks; (775) 355-1030

Corky Bennett, 7pm, W, no cover

Karaoke w/DJ Hustler, 9pm, Tu, no cover Hip Hop Open Mic, 9pm, W, no cover Karaoke, 9pm, no cover

Pinky Polanski, 9pm, no cover

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

Wicked Hicks, 9:30pm, no cover

Uncle Frank’s Closet, 9:30pm, no cover

Black and Blues Jam, 8:30pm, Tu, no cover

ST. JAMES INFIRMARY

Strange on the Range, 7pm, M, no cover Tuesday Night Trivia, 8pm, Tu, no cover

445 California Ave., (775) 657-8484

STREGA BAR

Spontaneous Groove Party, 9pm, no cover

310 S. Arlington Ave., (775) 348-9911

STUDIO ON 4TH

VASSAR LOUNGE

Rick Hammond Band, 8pm, no cover

Rock’N J Entertainment, 8pm, no cover

WALDEN’S COFFEEHOUSE

Tovah Goodman, Halfway West, 7pm, no cover

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

1545 Vassar St., (775) 348-7197 3940 Mayberry Dr., (775) 787-3307

WILD RIVER GRILLE

Halestorm Nov. 18, 7:30 p.m.

Knitting Factory 211 N. Virginia St. 323-5648

Sunday Night Strega Mic, 9pm, no cover

Adopt a Singer/Songwriter w/Todd Ballowe, The Sexy Party w/The Filthy One, Sophie Bondage & Babes, 9pm, $3 John Frederick, Spike McGuire, 8pm, $5 Rae, C_Note, Mike Mason, 8pm, $TBA

432 E. Fourth St., (775) 410-5993

Nov. 16, 9 p.m.

Crystal Bay Club 14 Highway 18 Crystal Bay 833-6333

Sunday Jazz, 2pm, no cover

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

opEns fRiDAY at BRÜKA THEATER

presents

novEmBER 16, 17, 23, 24, 29, 30

Try a new tradition this Thanksgiving

DEcEmBER 1, 6, 7, 8, 13, 14, 15, 19, 20, 21 8pm

matinee • nov 25th & DEc. 9TH AT 2pm

Dine with us

TicKETs (in ADvAncE) $18 - sTuDEnTs/sEnioRs $20 - gEnERAl ADmission

Open Thanksgiving

(AT THE DooR) $25 - All TicKETs noT REcommEnDED foR BAllET puRisTs oR THosE wiTH TigHT slippERs. AgEs 12 & up

Call for Reservations

1555 S. Wells Ave. Reno, NV

www.Rapscallion.com

BRÜKA THEATER 99 n. viRginiA sT. REno 775.323.3221 www.Bruka.org OPINION

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ARTS&CULTURE

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IN ROTATION

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ART OF THE STATE

775-323-1211 • 1-877-932-3700 Open Monday - Friday at 11:30am Saturday at 5pm Sunday Brunch from 10am to 2pm

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NOVEMBER 15, 2012

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RN&R

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25

ATLANTIS CASINO RESORT SPA 3800 S. Virginia St., (775) 825-4700 1) Grand Ballroom Stage 2) Cabaret

CRYSTAL BAY CLUB

14 Hwy. 28, Crystal Bay; (775) 833-6333 1) Crown Room 2) Red Room

ELDORADO HOTEL CASINO

Joan Jett & The Blackhearts Nov. 17, 9 p.m.

Montbleu Resort 55 Highway 50 648-3353

345 N. Virginia St., (775) 786-5700 1) Showroom 2) Brew Brothers 3) BuBinga Lounge 4) Roxy’s Bar & Lounge

SUNDAY 11/18

MONDAY-WEDNESDAY 11/19-11/21

2) Midnight Riders, 8pm, no cover

2) Midnight Riders, 4pm, Doctor Rock-It, 10pm, no cover

2) Midnight Riders, 4pm, Doctor Rock-It, 10pm, no cover

2) Doctor Rock-It, 8pm, no cover

2) Steppenstonz, 8pm, M, Tu, W, no cover

1) The Original Wailers, 10pm, $20, $23

1) Fruition, Low Flying Birds, 9pm, no cover

1) Mustache Harbor, 10pm, no cover 2) Mancub, 11:59pm, no cover

2) Left of Centre, 10pm, no cover 4) Live piano, jazz, 4:30pm, no cover

2) Left of Centre, 10:30pm, no cover 3) Skyy High Fridays w/Roni Romance, DJ Dragon, 9pm, $10 4) Live piano, jazz, 4:30pm, no cover

2) Left of Centre, 10:30pm, no cover 3) Addiction Saturdays w/Roni Romance,(((xm fredie))), 9pm, $10 4) Live piano, jazz, 4:30pm, no cover

2) Left of Centre, 10pm, no cover 4) Live piano, jazz, 4:30pm, no cover

1) Aladdin, 7pm, M, Tu, W, $19.95-$24.95 2) Karaoke, 10pm, M, Chris English, 10pm, Tu, Audioboxx, 10pm, W, no cover 3) Thanksgiving Eve Bash, 10pm W, $10

1) Anthony Cools, 9pm, $10 4) Seven Days Gone, 9pm, no cover

4) Seven Days Gone, 9pm, no cover

3) DJ/dancing, 10:30pm, $20

1) Average White Band, 7:30pm, $33 3) DJ/dancing, 10:30pm, $20

1) The Magic of Eli Kerr, 8pm, $25, $35 2) Live local bands, 10pm, no cover 3) Club Sapphire w/DJ I, 9pm, no cover

1) The Magic of Eli Kerr, 8pm, $25, $35 2) Live local bands, 10pm, no cover 3) Club Sapphire w/DJ I, 9pm, no cover

2) Escalade, 7pm, no cover 3) Bobby 2) Escalade, 8pm, no cover 3) Bobby Adams, 5:30pm, no cover 4) Washoe Adams, 6pm, no cover 5) Lehua & The County School District Honor Orchestra, Island Breeze Band, 6pm, no cover 7pm, $6 5) Ladies ’80s, 7pm, no cover

2) Escalade, 8pm, no cover 3) Bobby Adams, 6pm, no cover 5) Lehua & The Island Breeze Band, 6pm, no cover

GRAND SIERRA RESORT

2500 E. Second St., (775) 789-2000 4) Seven Days Gone, 9pm, no cover 1) Grand Theater 2) WET Ultra Lounge 3) Xtreme Sports Bar 4) Mustangs 5) 2500 East 6) The Beach 7) Summit Pavilion

HARRAH’S RENO

Elbow Room Bar, 2002 Victorian Ave., Sparks, 359-3526: F, Tu, 7pm; Su, 2pm, no cover

219 N. Center St., (775) 788-2900 1) Sammy’s Showroom 2) The Zone 3) Sapphire Lounge 4) Plaza 5) Convention Center

JOHN ASCUAGA’S NUGGET

Flowing Tide Pub, 465 S. Meadows Pkwy., Ste. 5, 284-7707; 4690 Longley Lane, Ste. 30, (775) 284-7610: Karaoke, Sa, 9pm, no cover

1100 Nugget Ave., Sparks; (775) 356-3300 1) Showroom 2) Cabaret 3) Orozko 4) Rose Ballroom 5) Trader Dick’s

Red’s Golden Eagle Grill, 5800 Home Run Drive, Spanish Springs, (775) 626-6551: Karaoke w/Manny, F, 8pm, no cover Sneakers Bar & Grill, 3923 S. McCarran Blvd., 829-8770: Karaoke w/Mark, Sa, 8:30pm, no cover

55 Hwy. 50, Stateline; (800) 648-3353 1) Theatre 2) Opal 3) Blu 4) Onsen Beach & Nightclub 5) Convention Center 6) Outdoor Event Center

Spiro’s Sports Bar & Grille, 1475 E. Prater Way, Sparks, 356-6000: Music & Karaoke, F, 9pm; Lovely Karaoke, Sa, 9pm, no cover Washoe Club, 112 S. C St., Virginia City, 8474467: Gothic Productions Karaoke, Sa, Tu, 8pm, no cover

RN&R

SATURDAY 11/17

15 Hwy. 50, Stateline; (775) 588-6611 1) South Shore Room 2) Casino Center Stage 3) VEX

Bottoms Up Saloon, 1923 Prater Way, Sparks, 359-3677: Th-Sa, 9pm, no cover

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FRIDAY 11/16

HARRAH’S LAKE TAHOE

Karaoke

26

THURSDAY 11/15

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The RN&R no longer a ccepts emailed or phoned-in listings.

Post show s online by registering at www.ne wsreview.c om/reno.

Deadline is the Friday b efore publication .

2) Escalade, 7pm, no cover 5) Lehua & The Island Breeze Band, 6pm, no cover

3) Bobby Adams, 6pm, W, no cover

MONTBLEU RESORT

PEPPERMILL RESORT SPA CASINO 2707 S. Virginia St., (775) 826-2121 1) Tuscany Ballroom 2) Terrace Lounge 3) Edge

1) Joan Jett & The Blackhearts, 9pm, $50

2) Milton Merlos, 7pm, no cover 3) Bad Girl Thursdays, 10pm, no cover charge for women

2) Gary Douglas, 9pm, no cover 3) Salsa dancing, 7pm, $10 after 8pm, DJ Chris English, 10pm, $20

2) Gary Douglas, 9pm, no cover 3) DJ Max, 10pm, $20

2) Kyle Williams, 7pm, no cover

2) Kyle Williams, 7pm, M, Tu, W, no cover

3) Ladies Night & Karaoke, 7pm, no cover

2) Superbad, 9pm, no cover

1) Dennis Miller, 8pm, $39.50-$59.50 2) Superbad, 9pm, no cover 3) Dance party w/DJ Teddy P, 9pm, no cover

2) Recovery Sundays, 10pm, no cover 3) Midnight Mass, 9pm, no cover

2) Gong Show Karaoke, 8pm, Tu, no cover 3) Sin Biggest Little Locals Night, 4pm, M, no cover

SILVER LEGACY

407 N. Virginia St., (775) 325-7401 1) Grand Exposition Hall 2) Rum Bullions 3) Aura Ultra Lounge 4) Silver Baron Ballroom 5) Drinx Lounge

NOVEMBER 15, 2012

Adopt a Pet This Holiday Season Adult Cats $10 • Adult Dogs $45 Kittens $30 All pets spayed/neutered, vaccinated and microchipped

Adoption Hours: Sun–Fri. 11am–6:30pm Sat. 10am–6:30pm 775.856-2000 • 2825 Longley Ln. NevadaHumaneSociety.org

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For Thursday, November 15 to Wednesday, November 21 EWOMENNETWORK HOLIDAY EXTRAVAGANZA: The local chapter of eWomenNetwork celebrates the season with gift shopping from local vendors, fine dining and networking. The Holiday Extravaganza also will feature raffle prizes benefiting the eWomenNetwork Foundation supporting local women’s and children’s charities and some special holiday surprises. F, 11/16, 6-9:30pm. $40-$60. Harrah’s Reno, 219 N. Center St., (775) 525-5284, www.ewomennetwork.com/chapter/reno.

To post events to our online calendar and have them considered for the print edition, visit our website at www.newsreview.com/reno and post your events by registering in the box in the upper right of the page. Once registered, you can log in to post. Events you create will be viewable by the public almost immediately and will be considered for the print calendar in the Reno News & Review.

Listings are free, but not guaranteed.

HOLIDAY CRAFT FAIR: The craft fair will fea-

The deadline for entries in the issue of Thurs., Nov. 29, is Wednesday, Nov. 21. Listings are free, but not guaranteed.

ture a variety of local vendors selling handcrafted art, jewelry and many pet-related gifts and pet supplies.

Artists who participate will contribute a percentage of their sales to Nevada Humane Society. Sa, 11/17, 10am-4pm.

Nevada Humane Society, 2825 Longley Lane, Ste. B, (775) 856-2000, www.nevadahumanesociety.org.

Events CHEMISTRY OF THE COCKTAIL: Hands-on

HOLIDAY FARMERS’ MARKET: The market will

mixology demonstrations pair with food, art projects, a raffle and live auction at this benefit for the Discovery.

Sa, 11/17, 6-10pm. $50 members; $65 non-members. Terry Lee Wells Nevada Discovery Museum, 490 S. Center St., (775) 398-5940, www.nvdm.org.

be inside the former Ambercrombie and Fitch store. Citrus, pomegranates, persimmons, potatoes, onions, garlic, packaged and specialty food items, honey, frozen chickens, fudge and candied apples are some of the items that are expected to be sold. Available produce will depend on the weather. Other

items include soaps, crafts, jewelry and holiday decorations. Chef Jacob Gordon from Tuscan Tomato will give cooking demonstrations. Galena and McQueen high school choirs will be caroling throughout the event. Bring the kids to visit Santa and have pictures taken. Sa,

11/17, 10am-6pm; Su, 11/18, 10am-6pm; F, 11/23, 10am-6pm; Sa, 11/24, 10am-6pm; Su, 11/25, 10am-6pm; Sa, 12/1, 10am-6pm; Su, 12/2, 10am-6pm. The Summit, 13925 S. Virginia St., (775) 746-5024, www.shirleysfarmersmarkets.com.

HOLIDAY JINGLES ART BOUTIQUE AND VINTAGE LINEN SALE: The event features handmade crafts and fine art created by local artists, plus vintage linens including tablecloths, table runners, aprons, and doilies. Th, 11/15, 9am-5pm; F, 11/16, 9am-5pm; Sa, 11/17, 10am-2pm. Free admission. VSA Nevada, 250 Court St., (775) 826-6100 ext. 3, www.vsanevada.org.

KNIT FOR CHARITY NIGHT: Knit, crochet and/or sew for charity. Enter to win three different drawings and get a sneak preview of Operation Turkey Trot. Th, 11/15, 6-8pm.

Free. Jimmy Beans Wool, 1312 Capital Blvd., Ste. 103, (775) 827-9276, www.jimmybeanswool.com.

LAKE MANSION JINGLES WITH ART & HISTORY: The annual holiday event features eight art creation-stations, photos with Santa (bring your camera), tours of the Lake Mansion and other activities. Sa, 11/17, 10am-2pm. Free. VSA Nevada, 250 Court St., (775) 826-6100 ext. 3, www.vsanevada.org.

RAISE YOUR CALIBER CHARITY EVENT: Raise

The holiday season hasn’t officially begun, but you wouldn’t know that from all the sale ads on TV and decorations going up in retail centers in the past few weeks. But if you’re ready for some holiday cheer, you’ll be happy to know that the city of Reno kicks off the season with its holiday tree lighting on Tuesday, Nov. 20, at Reno City Plaza, 10 N. Virginia St. The free event begins at 4:30 p.m. with carols and holiday tunes sung by the Billinghurst Middle School Choir, followed by the lighting of the tree at 5:15 p.m. Call 334-2414 for details. The festivities also mark the season opening of the Rink on the River, which is also located on the plaza. The outdoor ice skating rink will be open through Feb. 3, provided we don’t have another warm, dry winter like we did this past year. Due to the variable temperatures and weather conditions we can get during the winter, it’s best to call the rink’s hotline prior to your visit to ensure operating hours. Admission is $7.50 for people ages 13-54 and $5.50 for seniors age 55 and older and kids ages 3-12. Ice skate rentals are $2.50. Call 334-6268.

Your Caliber is a new local charity that awards money to people who want to take a class, workshop or buy a product that will raise their caliber. This night of intrigue, laughter and entertainment is set in the year 1933. Register online to attend. Sa, 11/17, 6:30pm. $75-$100 in advance; no ticket sales at the door.

McKinley Arts & Culture Center, 925 Riverside Drive, (775) 544-6612, http://raiseyourcaliber.org.

RAWARDS: RAW:natural born artists is an independent arts organization, for artists, by artists. For this month’s RAW event, the top three to five nominees in each craft showcase in their city (54

shows across the nation on the same night). The local community casts a live vote. Three local judges, invited by RAW, will also cast their vote. Winners will be announced at the show. Th, 11/15, 7pm. $15, $20. CommRow, 255 N. Virginia St., (775) 398-5400, www.commrow.com.

RIVERWALK DISTRICT WINE WALK: Visit any Riverwalk District Merchant on Wine Walk day to get a map of participating Wine Walk merchants. Go to the participating merchant of your choice, and, with a valid photo ID, you’ll receive a wine glass and an ID bracelet that allows you to sample wine at any participating merchant. Every month offers a different theme and part of all proceeds are donated to a local charity. Third Sa of every month, 2-5pm. $20.

The Riverwalk District, downtown Reno along the Riverwalk, (775) 825-9255, www.renoriver.org.

All Ages BARNES & NOBLE STORYTIMES: Staff members and guest readers tell stories to children. Sa, 10am. Free. Barnes & Noble, 5555 S. Virginia St., (775) 826-8882.

R.I.S.E. AND DINE: PEOPLE FEEDING PEOPLE: Each week Reno activists and volunteers shop, prepare and cook for local persons and families without a home. On Saturdays at 5pm, volunteers meet outside of the Community Assistance Center and serve about 250 or more of Reno’s most poverty-stricken until 6pm. All assistance and donations are appreciated. Sa, 5-6pm through 12/29. Free. Community Assistance Center, 335 Record St., (775) 322-7143, www.renoinitiative.org.

SMALL WONDER WEDNESDAY: Families with children 5 years old and younger are invited to play, explore and listen to stories read by the museum’s educators.

Only children age 5 and younger are admitted to Small Wonder Wednesdays, which start at 9am, an hour before the museum opens. Older siblings may join at 10am. Third W of every month, 9am. $8 per person; free for members and babies under age 1. Terry Lee Wells Nevada Discovery Museum, 490 S. Center St., (775) 786-1000, www.nvdm.org.

SUPER SATURDAY SCIENCE: Children’s Museum of Northern Nevada presents Super Saturday Science. Geology will be taught by visitors from the Mackay School of Earth Science and Engineering at the University of Nevada, Reno. Reservations are required. Sa, 11/17, 10am-noon. Free with $3-$5 admission. Children’s Museum of Northern Nevada, 813 N. Carson St., Carson City, (775) 884-2226, www.cmnn.org.

TREE LIGHTING PARTY: This night of tree lighting features a jazz band, a DJ and Santa.

Sa, 11/17, 5-7pm. Free. Outlets at Legends,

1310 Scheels Drive, Sparks, (775) 358-3800, www.experiencelegends.com.

Art ARTISTS CO-OP OF RENO GALLERY: I’m Dreaming of a Reno Christmas. An opening reception on Nov. 18 will be the start of the annual Christmas show and sale.

Meet the artists as you check out the one-of-a-kind original and affordable gift and decorating items. The gallery is open daily except Thanksgiving and Christmas. 11/18-12/27, 11am-4pm. Free.

627 Mill St., (775) 322-8896, www.artistsco-opgalleryreno.com.

HOLLAND PROJECT GALLERY: In Other Worlds.

Merging the lines of myth, reality and the creation of memories, In Other Worlds pairs out-of-town artists Kate Csillagi (Austin, Tex.), Andy Le (Mukilteo, Wash.) and Lucie van der Elst (Paris, France). Together the three artists work provides an exploration of the fantastical and the everyday through a variety of mediums from fabric collage to painting to paper-cutting. Tu-F through 11/30. Free. 140 Vesta St., (775) 742-1858, www.hollandreno.org.

LIBERTY FINE ART: Advent. Painting, photography and jewelry. Opening reception, Dec. 6. M-Su through 12/30. Opens 11/15; Th, 12/6, 6-9pm. 100 W. Liberty St., (775) 232-8079.

NEVER ENDER: Art As Quilts. The show will feature quilts made by Summer SloanSwanson of her interpretation of

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—Kelley Lang

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abstract paintings by famous artists. M-Su through 11/30. 119 Thoma St., (775) 348-9440, http://myneverender.com.

NORTH TAHOE ARTS CENTER: Holly Arts, a Winter Celebration. North Tahoe Arts presents its Holly Arts exhibit featuring original winterthemed art, cards, decorated trees, hand-crafted wreaths, felted goods, leather goods, wood-carved and glass ornaments, as well as jewelry, organic botanical potions and homemade soaps and creams. All are made by local artists. All proceeds benefit North Tahoe Arts. M-Su, 11am-4pm through 12/31. Art Gallery & Gift Shop, 380 North Lake Blvd., Tahoe City, (530) 581-2787, www.northtahoearts.com.

OXS GALLERY, NEVADA ARTS COUNCIL: A Study of Human. Eunkang Koh uses intaglio printmaking to depict creatures that are part human and part animal. Through 11/16, 8am-5pm. Free. 716 N. Carson St., Ste. A, Carson City, (775) 6876680.

SHEPPARD FINE ARTS GALLERY, CHURCH FINE ARTS BUILDING, UNIVERSITY OF NEVADA, RENO: Amy Sacksteder Exhibition. Sacksteder is an associate professor of art at Eastern Michigan University. She has been featured in solo and group exhibitions nationally and internationally, and she attended artist residencies in Illinois, Newfoundland, Southern France, Philadelphia, Budapest and Reykjavik. M-Th, 11am-5pm through 12/14; F, 11am-2pm through 12/14; Artist Reception, Th, 11/15, 5:30-8pm. Free. 1664 N. Virginia St., (775) 784-6658.

SIERRA ARTS GALLERY: Mid-Way Exhibitions: Claire Stephens. An exhibition by Claire Stephens, a master of fine arts candidate at University of Nevada, Reno. M-F, 10am-5pm through 11/16. Free. 17 S. Virginia St., Ste. 120, (775) 329-2787, www.sierra-arts.org.

STREMMEL GALLERY: Configurations, Contemporary abstract artists Tim Bavington, John Belingheri, Kris Cox and Nicholas Wilton use a variety of color, texture, images,and symbols in order to achieve vivid compositions. Natural forms are juxtaposed with representational and spontaneous marks. The exhibition envelops the aural, emotive, conceptual and optical perceptions.

M-Sa through 12/8. Free. 1400 S. Virginia St., (775) 786-0558, www.stremmelgallery.com.

WILBUR D. MAY MUSEUM, RANCHO SAN RAFAEL REGIONAL PARK: Beyond Wild Art Show & Sale.

The Wild Women Artists explore the edge of the unknown in their fall 2012 art show and sale. he event showcases a variety of artisan creations including metal sculpture, basketry, paintings, jewelry and ceramics. F, 11/16, 128pm; Sa, 11/17, 10am-5pm; Su, 11/18, 11am-4pm.

Free. 1595 N. Sierra St., (775) 785-5961.

The way of the nail gun My boyfriend of four years is a wonderful man. He was there for me throughout my breast cancer, making me feel sexy, beautiful and loved. I’m 43, divorced five years. He’s 41, never married, and his longest relationship was with a train wreck of an alcoholic on house arrest. Six months ago, he moved in with his dad, 45 minutes away, after his dad asked him to help renovate a house he bought to flip. We text daily and sometimes talk on the phone, but I only see him every two weeks for a weekend. I’m lonely. I miss the day-to-day of coming home to the person who loves you, cooking together, working through life together. Realizing the renovation will take more than another two years, I asked him whether he’d ever consider moving in with me. He said he’s already unpacked, and it would be a pain to move again. Couples marry and have babies in the time we’ve been dating! He says they’ll all be divorced in five years, and we’ll still be together, which could be true. I don’t know how to get past wanting more.

You’re experiencing an unbreakup—a breakup where you don’t quite break up. Your boyfriend has managed to get out of your relationship, but without the wrenching breakup conversation or the bummer of no longer having you in his life. And although it’s been six months since he had himself downgraded from boyfriend to biweekly houseguest, you’re still referring to him as a “wonderful man.” In fact, you bubble over with the language of joy: “I’m lonely” and “I don’t know how to get past wanting more.”

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Wanting the man you love to be around to cook dinner with you isn’t exactly a freakish sexual fetish. Still, he isn’t a bad person if he doesn’t want that—just a bad person for you. But, consider that his relocation to Home Sweet Home Depot might stem from some emotional itchiness on his part. Maybe it’s overwhelming when a woman just needs him because she loves him and not because she can’t get to the liquor store herself while wearing her state-supplied ankle jewelry or because she’s too weak to hitchhike to chemo.

Whatever your boyfriend’s problem, it’s making your happiness come a distant second to his dad’s need to reface the cabinets. This isn’t entirely his fault. It might be worth it to him to work through his commitment heebie-jeebies or whatever, but you can’t just hint at what’s bothering you. You need to tell him flat-out that you’re miserable without somebody there day to day. This tells him he’d better come through, or he’ll lose you. Spell that out if it needs spelling.

Got a problem? Write Amy Alkon, 171 Pier Ave. #280, Santa Monica, CA 90405, or email AdviceAmy@aol.com (www.advicegoddess.com).

Onstage

Classes

CASH ON DELIVERY: Reno Little Theater presents

BANKRUPTCY EDUCATION CLINIC: Nevada Legal

this fast-paced British farce by Michael Cooney. Th, 11/15, 7:30pm; F, 11/16, 7:30pm; Sa, 11/17, 7:30pm; Su, 11/18, 2pm. $16 general; $13 students, seniors, military. Reno Little Theater, 147 E. Pueblo St., (775) 813-8900, www.renolittletheater.org.

Services Inc. and Washoe Legal Services host this legal education clinic. Pre-registration requested to ensure the availability of materials. Third Th of every month, 1:30-3:30pm.

Free. Nevada Legal Services, 654 Tahoe St., (775) 284-3491 ext. 214.

A CHRISTMAS MEMORY: Good Luck MacBeth

BREAST-FEEDING SUPPORT: Breast-feeding moth-

Theater’s readers’ theater presentation brings to life Truman Capote’s heartwarming memoir of his life as a young boy in the rural South. 11/15-11/18, 8pm. $15. Good Luck MacBeth Theater, 713 S. Virginia St., (775) 232-6736.

ers are invited to join Breastfeeding Cafe.

Mothers exchange their experiences and discuss concerns such as milk supply, pumping, going back to work, sleeping or lack of sleep, etc. Tu, 4-5pm through 12/18. $10 drop in; free for first-time attendees.

Renown South Meadows Medical Center, 10101 Double R Blvd., (775) 240-9916, www.wellnourishedbaby.com.

FALL DANCE FESTIVAL: The dance concert show-

Museums

11/20, 7-10pm. $7 general; $5 members, bicyclists, students. Midtown Good Luck Macbeth, 713 S. Virginia St., (775) 337-9111, www.artemisiamovies.org.

NEVADA HISTORICAL SOCIETY: Latimer Art Club’s Miniature Show. More than 100 paintings, including water media, oils and acrylics, pastels, graphite and mixed media will be for sale during this show of miniature paintings, hosted by the Latimer Art Club. This year’s theme is “Nevada: Heart of the West.” W-Sa, 10am-5pm through 12/8. Free. 1650 N. Virginia St., (775) 688-1190.

PERFECT LITTLE PLANET: This full-dome digital show by Clark Planetarium Productions takes viewers over Pluto, through the rings of Saturn, across the storms of Jupiter and other destinations. Sa, Su, 11am through 12/2. $7 adults; $5 kids ages 3-12, seniors age 60 and older. Fleischmann Planetarium and Science Center, 1650 N. Virginia St., (775) 784-4812, www.planetarium.unr.edu.

NEVADA MUSEUM OF ART: Ciel Bergman: Sea of Clouds What Can I Do, W-Su through 2/10; Hoor Al Qasimi: Off Road, W-Su through 1/27;

PINK FLOYD’S DARK SIDE OF THE MOON: This full-

The Way We Live: American Indian Art of the Great Basin and the Sierra Nevada, W-Su through 3/3; Rebeca Méndez: At Any Given Moment, W-Su through 1/20; Jorinde Voigt: Systematic Notations, W-Su through 1/6; The Book of the Lagoons: Helen Mayer and Newton Harrison, W-Su through 1/6; The Light Circus: Art of Nevada Neon Signs, W-Su through 2/10; Jacob Hashimoto: Here in Sleep, a World, Muted to a Whisper, W-Su through 1/1; Bovey Lee: Undercurrents, W-Su through 1/2; Juvenile-In-Justice: Photographs by Richard Ross, W-Su through 1/13. $1-$10. 160 W. Liberty St., (775) 329-3333, www.nevadaart.org.

dome music and light show by Starlight Productions presents the rock masterpiece in immersive HD animation and surroundsound. F, Sa, 8pm through 12/1. $7 adults; $5 kids age 3-12, seniors age 60 and older.

Fleischmann Planetarium and Science Center, 1650 N. Virginia St., (775) 784-4812, www.planetarium.unr.edu.

SOLAR MAX: This full-dome digital feature film

by John Weiley explores the vastness and power of our closest star using footage of the Earth’s sun captured from international sites, including the European Space Agency/NASA Solar Heliospheric Observatory (SOHO). F, Sa, 7pm through 12/1; M-Su, 1, 3 & 5pm through 12/3. $7 adults, $5 children ages 3-12, seniors age 60 and older.

Fleischmann Planetarium and Science Center, 1650 N. Virginia St., (775) 784-4812.

SPARKS HERITAGE MUSEUM: A Salute to Our Military, Tu-Su through 11/17. $5 adults; free for children under age 12, museum members, active duty military. 814 Victorian Ave., Sparks, (775) 355-1144, www.sparksmuseum.org.

TALES OF THE MAYA SKIES: Travel to the jungles of Mexico and learn about the Mayan city of Chichén Itzá in this full-dome digital planetarium show by Chabot Space & Science Center. Spanish language showing at 6pm on Wednesday. M-F, 2 & 6pm through 12/3. $7 adults, $5 children ages 3-12, seniors 60 and older. Fleischmann Planetarium and Science Center, 1650 N. Virginia St., (775) 784-4812.

Film DAM CALIFORNIA MOVIE PREMIERE: Reno Tahoe Comedy presents the premiere of Dam California. When Michael Rodriguez (Josh Reyes) returns home after eight years of combat to discover his home town on the brink of collapse he quickly enlists in the battle for sustainability. Meanwhile environmentalist Dr. Meghan Connors (Sarah Poynter) struggles to expose the corruption behind the global water crisis. Sa, 11/17, 5pm; Sa, 11/17, 8:30pm. $20 in advance, $25 the day of the show. Pioneer Underground, 100 S. Virginia St., (775) 322-5233, www.renotahoecomedy.com.

WARREN MILLER’S FLOW STATE: Warren Miller Entertainment presents its 63rd annual ski and snowboard film that takes viewers on a journey across the globe to Norway, Austria, California, Switzerland and other locations.

The film is hosted by Jonny Moseley and features athletes Colby West, Chris Davenport, Jess McMillan and David Wise, among others. F, 11/16, 6pm. $12. Reno Events Center, 400 N. Center St., (775) 335-8800.

IMPACT EARTH: Learn from recent NASA explorations how asteroid hunters seek new objects in the solar system, how groundpenetrating radar finds meteorites embedded in the Earth and how these sky fliers can pose potential dangers to life on Earth in this full-dome digital show by Houston Museum of Natural Science. M-F,

Poetry/Literature MAGGY ANTHONY LECTURE AND BOOKSIGNING: Local author Maggy Anthony has recently published her book in paperback called Death is a Crapshoot that’s set in Reno during the 1950s.

She will talk about Reno during the 1950s and select readings from her book. Afterward, she will be available to sign her book. This program is part of the Society’s Unearthing Nevada’s Past Lecture series. Free temporary parking permits are available. Sa, 11/17, 2-3:30pm. Free.

Nevada Historical Society, 1650 N. Virginia St., (775) 688-1190, www.nevadaculture.org.

4pm through 12/3; Sa, Su, noon through 12/2. $7 adults; $5 kids ages 3-12; seniors age 60 and older. Fleischmann Planetarium and Science Center, 1650 N. Virginia St., (775) 784-4812, www.planetarium.unr.edu.

LONG LIFE, HAPPINESS AND PROSPERITY: Artemisia Moviehouse presents a screening of this Canadian family comedy that shows the consequences of a 12-year-old girl’s attempts to use magic to fix her single mother’s (Sandra Oh) financial situation and seemingly hopeless romantic prospects. Tu,

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cases dance students in new choreographic works by faculty, guest artists and selected student choreographers. This program includes works by Cari Cunningham, Barbara Land and student work selected by adjudication. Th, 11/15, 8pm; F, 11/16, 8pm; Sa, 11/17, 8pm; Su, 11/18, 2pm. $15 general; $12 seniors; $10 general students and UNR staff; $5 UNR students. Redfield Proscenium Theatre, Church Fine Arts Building, University of Nevada, Reno, 1664 N. Virginia St., (775) 784-4278, www.unr.edu/arts.

Music

DEFERRED ACTION INFORMATION SESSION: This is an information session for undocumented youth and their families to understand and apply for Deferred Action. The event is open to the public. Accredited immigration lawyers will be present. Th, 11/15, 7-9pm. Free. Joe Crowley Student Union, University of Nevada, Reno, 1664 N. Virginia St., next to Lawlor Events Center, (775) 784-4010, www.unr.edu/studentunion.

HELLO, DOLLY!: Western Nevada Musical Theatre

COFFEE, TEA AND HARP: The Valley Harpers play Celtic, classical, popular and even ragtime music. Su, 11/18, 12-2pm. Free. Swill Coffee and Wine, 3366 Lakeside Court, (775) 823-9876.

THE FRESH BEAT BAND: The stars of Nick Jr.’s TV show for preschoolers perform. Th, 11/15, 6pm. $35, $45.75. Reno Events Center, 400 N. Center St., (775) 335-8800.

GENTLE YOGA: This class is for those who are

Company presents Jerry Herman’s beloved Broadway musical featuring the fast-talking, lovable matchmaker Dolly Levi. F, 11/16,

seeking a slower-paced, gentle practice as well as those living with or recovering from illness or injury. M, 11/19, 4-5:15pm. Free. Yoga Loka, 6135 Lakeside Drive, Ste. 121, (775) 337-2990, www.yogalokareno.com.

7:30pm; Sa, 11/17, 2 & 7:30pm; Su, 11/18, 2pm.

$25-$28. Carson City Community Center, 851 E. William St., Carson City, (775) 445-4249, www.wnmtc.com.

HEARTSAVER CPR AED: The Heartsaver AED

NEVADA CHAMBER OPERA: This program is built

JAKE SHIMABUKURO: The ukulele player performs.

Sa, 11/17, 8-10pm. $25-$45. Pioneer Center for the Performing Arts, 100 S. Virginia St., (775) 686-6600, www.pioneercenter.com.

Course teaches one-rescuer CPR, Automated External Defibrillator use and relief of choking in adults, children and infants. The use of barrier devices for all ages will also be covered. Sa, 11/17, 9am-1pm; W, 12/12, 5:30-9:30pm; Sa, 12/15, 9am-1pm. $45. REMSA Education & Training Center, 230 S. Rock Blvd., Ste. 23, (775) 858-5700, www.remsaeducation.com.

around European opera favorites, including scenes from Fidelio, Cosi Fan Tutte, Carmen, Rigoletto, Hansel & Gretel and La Traviata. F,

11/16, 7:30pm; Sa, 11/17, 7:30pm; Su, 11/18, 2 & 7:30pm. $15 general, $5 UNR students.

PIPES ON THE RIVER: The Friday lunchtime concert series features guest artists performing on the church’s Casavant pipe organ. F, noon.

Free. Trinity Episcopal Church, 200 Island Ave., (775) 329-4279, www.trinityreno.org.

Nightingale Concert Hall, Church Fine Arts Complex, University of Nevada, Reno, 1664 N. Virginia St., (775) 784-3555, www.unr.edu/arts.

HEARTSAVER FIRST AID: The Heartsaver First Aid Course teaches how to manage illness and injuries in the first few minutes until professional help arrives. Th, 11/15, 5:30-8:30pm; Th, 12/13, 5:30-8:30pm. $45. REMSA Education & Training Center, 230 S. Rock Blvd., Ste. 23,

UNIVERSITY SYMPHONY ORCHESTRA: The symphony performs four concerts during the academic year with the mission to explore great orchestral repertoire. Tu, 11/20, 7:30pm. $5 general; free for UNR students. Nightingale Concert Hall, Church Fine Arts Complex, University of Nevada, Reno, 1664 N. Virginia St., (775) 784-3555, www.unr.edu/arts.

Sports & Fitness RINK ON THE RIVER: The ice skating rink opens for the season. Operation of the Rink on the River is dependent on weather and ice conditions. Call the Rink on the River Hotline prior to visiting the rink to ensure that it is open and operating. The rink will close at 6pm on Dec. 2 and 9. Holiday hours may vary. M-Su through 2/3. Opens 11/20. $7.50 ages 13-54; $5.50 kids ages 3-12, seniors age 55+. Reno City Plaza, 10 N. Virginia St., (775) 334-6268, www.reno.gov.

SCHEELS RUNNING AND WALKING CLUB: Runners and walkers are invited to join this Tuesday night group run. Water and snacks will be available after the runs. Meet in the men’s sport shoe shop. Tu, 6:30pm through 11/27.

Free. Scheels, 1200 Scheels Drive, Sparks, (775) 331-2700, www.scheels.com/events.

WORLD VISION CLASSIC: The University of Nevada, Reno men’s basketball team plays Cal State Fullerton at 6pm on Nov. 16, followed by the Southern Utah vs. Green Bay game at 8:30pm. UNR will play Green Bay at 6pm on Nov. 17, followed by the Southern Utah vs. Cal State Fullerton game at 8:30pm. Green Bay plays Cal State Fullerton at 1pm on Nov. 18, followed by the UNR vs. Southern Utah game at 3:30pm. F, 11/16, 6 & 8:30pm; Sa, 11/17, 6 & 8:30pm; Su, 11/18, 1 & 3:30pm. Call for ticket info. Lawlor Events Center, 1500 N. Virginia St., (775) 348-7225, www.nevadawolfpack.com.

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ARIES (March 21-April 19): In old Christian

and Islamic lore, the dove was a symbol of the holy spirit. The bird was considered so pure and sacred that the devil, who was an expert shapeshifter, could not take on its form. The dove had a different meaning in other traditions, however. Among the ancient Greeks, it had a special relationship with Aphrodite, the goddess of love. In Rome, its eggs were regarded as aphrodisiacs.

Drawing on all these meanings, I’m nominating the dove to be your power animal in the coming week. You will have an excellent chance to intensify your connection with divine truths through the power of love and eros—and vice versa.

TAURUS (April 20-May 20): Your next

assignment is to deepen and refine your relationship with your temptations. That doesn’t mean you should shed all caution and simply give in to them. Rather, I’m suggesting you escape the bind that makes you feel like you have to either ruthlessly repress your complicated longings or else thoroughly express them. Is there an inbetween position you can find? A way you can appreciate the mysterious gift that the temptations confer and not be miserably obsessed by them? A perspective in which you’re neither tormented by guilt nor driven to compromise your integrity?

GEMINI (May 21-June 20): You’re a bit

like a professional jet pilot who is operating the pirate ship ride at an amusement park.

You have resemblances to a top chef who’s shopping for gourmet ingredients in a seedy convenience store. In other words, Gemini, you may feel slightly off-kilter or dispossessed, even though you have a lot going for you. Here’s the best possible thing you could do while you wait for the fates to show you how to make a correction: Make it your intention to feel centered, poised and at peace exactly as you are right now.

CANCER (June 21-July 22): Contrary to

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conventional wisdom, there is currently enough food available to feed everyone on the planet. The problem is, it’s not distributed efficiently. Some people get far more food than they need, and even waste a lot of it, while less fortunate folks go hungry. I invite you to think about whether you might have a metaphorically comparable situation in your own life, Cancerian. Is there a part of your psyche that’s well-nurtured but a different part that receives meager shares of love and support? Are you overstuffed in one way but starved in another? The coming weeks would be an excellent time to correct such an imbalance. (More on food: http://tinyurl.com/HungryWorld.)

LEO (July 23-Aug. 22): This horoscope is not

an advertisement for ceremonial shovels. I am receiving no payment from a ceremonial-shovel company for suggesting that you procure a customized engraved gold digging tool for your own personal use. And I will feel fine if you don’t actually get a real one, but instead merely imagine yourself wielding a pretend version. The fact is, Leo, the coming weeks will be an excellent time to do a groundbreaking ritual: to dig up the first scoop of metaphorical dirt in the place where you will build your future dream house, masterpiece or labor of love.

VIRGO (Aug. 23-Sept. 22): I don’t think

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you’re fully aware of the game you’ve been immersed in. You may even be in denial that you’re playing it. If I’m right about this, please make it a priority to acknowledge what’s going on and identify the exact nature of the game. You can’t afford to be innocent about the subterranean forces that are in motion. It’s especially important not to be too nice and polite to see the complicated truth. Please note: There’s no need to be a cynical shark—that would be as inappropriate a response as being a sweet little lamb. But you should definitely activate your jungle senses.

serious offerings were: “What is love?”; “What is magic?”; “Why is there something as opposed to nothing?”; and “What is the meaning of life?” Then there were more avant-garde possibilities: “Where do squirrels go during hurricanes?”; “Could Jesus microwave a burrito so hot that he himself could not eat it?”; and “If I asked you to sleep with me, would your answer be the same as the answer to this question?” After evaluating the current astrological omens, Libra, I urge you to pose your own best riddle—a query that will provide maximum stimulation as you meditate on it during the next four months.

SCORPIO (Oct. 23-Nov. 21): An environ-

mental organization in New Zealand found that the local fishing industry wastes about 70 percent of its haul. In contrast, Iceland manages to use 96 percent of every fish caught. For example, New Zealand companies throw away most of the liver, roe and heads of the fish, while Iceland has come up with ways to take advantage of all that stuff.

Judging from your current astrological omens, Scorpio, I conclude that it’s crucial for you to take your cue from Iceland rather than New Zealand in the coming weeks. Be inventive, efficient and thorough in harnessing the power of all your raw materials.

SAGITTARIUS (Nov. 22-Dec. 21):

“They will say you are on the wrong road,” said poet Antonio Porchia, “if it is your own.”

I suspect you may have to deal with wrongheaded badgering like that in the coming weeks, Sagittarius. In fact, you could experience a surge of discouraging words and bad advice that tries to shoo you away from the path with heart. Some of the push may come from enemies, some from friends or loved ones, and some from deluded little voices in your own head. I hope you won’t be demoralized by the onslaught, but will instead respond like a brave hero who uses adversity as a motivating force.

CAPRICORN (Dec. 22-Jan. 19): I’m

sure you’ve got thousands of practical details to attend to. Your schedule may be as busy as it has been in months. But I hope you will find time to do what I consider essential to your well-being, and that is to wander and wonder. In fact, let’s make that your motto: to wander and wonder. Even if it’s just for a few stolen moments between your serious appointments, allow yourself to meander off into the unknown and marvel at all the curious things you find. Be on the lookout for high strangeness that thrills your imagination, for exotic pleasures that titillate your lust for novelty, and for fertile chaos that blows your mind in all the right ways.

AQUARIUS (Jan. 20-Feb. 18): James

Joyce was a great novelist but not much of a fighter. He picked a more imposing and athletic buddy to go drinking with, though: Ernest Hemingway. If the two men encountered any alcohol-induced trouble, Joyce would slink behind his friend and yell, “Deal with him, Hemingway, deal with him!” I don’t anticipate that you’ll be in the vicinity of any bar scuffles in the coming week, Aquarius.

But I do think you would benefit from having a potent and persuasive ally on your side.

It’s time to add some heft and clout to your arsenal of resources.

PISCES (Feb. 19-March 20): Is it possible

that you have been too receptive and empathetic for your own good lately? I mean, I love how attuned you are to the ebb and flow of subtle energies—it’s one of your most winsome and powerful qualities—but I fear you may be going too far. As heroic as it might seem to be the most sensitive and responsive person in a 10-mile radius, I’d rather see you work on being more self-contained right now. That’s why, for a limited time only, I’m recommending that you turn the full force of your touchy-feely solicitude on yourself.

LIBRA (Sept. 23-Oct. 22): On Reddit,

someone asked members of the community the following: “What is your best ‘unanswerable’ question, Reddit?” Among the more

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.

by Brad Bynum PHOTO/BRAD BYNUM

NORML man Mike Meacham

The National Organization for the Reform of Marijuana Laws was founded in 1970. Mike Meacham is the executive director of the Northern Nevada NORML. For more information, visit http://norml.org/nv/ item/northernnevada-norml.

Tell me about NORML. NORML is an organization that works to provide information to the public about marijuana and its current laws. We also work to reform laws to make them more citizen friendly. NORML stands for the National Organization for the Reform of Marijuana Law, and that’s what we work to we do. … There’s all kinds of propaganda about how marijuana makes you go crazy. As it is now, it’s classified as a class-one felony, which puts it up there with cocaine, methamphetamine and heroin. … It doesn’t makes sense to be classified with those drugs. You can’t overdose on it. You can’t really hurt yourself on it. The worst side effects are hunger and laziness, things that don’t really affect anybody but the user. You don’t see anybody wanting to get in a fight on marijuana. You don’t see people having ill will just because they’ve smoked. .. It should’ve been legal years and years ago. Actually, it was. Right now, what’s going on is exactly the same as what happened with alcohol. Alcohol went through a period of prohibition, and was still used widely in the underground.

Same thing is happening now. People have been using marijuana in the underground for years and years, and it’s starting to become mainstream because all the propaganda is becoming dissolved.

What’s your reaction to the decriminalization of marijuana in Colorado and Washington?

Well, they should’ve done it 20 years ago.

It should have never been illegal in the first place. But I’m very happy that it’s been accepted in Colorado and Washington, and the way that it is in California. I think that Nevada as a whole could benefit from it, by legalizing it and taxing it. We could do a lot with it. With the right information and the right control, it could lead us to being a much healthier nation.

Washington and Colorado are supposedly going to get a big boost in tourism. Do you think Nevada has missed the boat?

OPINION

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Right now, as of 2001, medical marijuana in Nevada is something that you have to go through the health department for. …

There’s been a lot of trouble with people finding doctors to discuss their illnesses.

And there’s no way, once you obtain your medical card, for you to purchase or obtain it legally. Right now, Nevada is a grow-your-own state, and it’s caused huge problems for people trying to safely obtain their medicine. Ω

brucev@newsreview.com

the exasperation of the Rovians in terms of their inability to make off with the election via their blitzkriegs of ads was palpable, we do have to take note—the media countryside is bombed out, strafed, and stinking.

Our elections have become abominations of excess. In the aftermath of 2012 (especially here in swing state Nevada), I would just like to quietly remind—it doesn’t have to be this way.

It’s time for us to look at the French, admit they know better, copy them.

The sheer length of our campaigns has become daunting. Basically, candidates have to declare way more than a year out from their national conventions, then get cracking with their feasibility studies, desirability surveys, and five-digit barbecue dinners. In France the campaign for the election that took place on May 6, 2007, officially began on April 9, meaning a month for the voters to do research, figure it out, and make a choice.

This year, we pumped millions and millions of dollars into the media |

How does Nevada’s medical marijuana work now? And what are the problems with it?

∫y Bruce Van Dye

Une longue campagne Back in my column from August 2, you’ll find these quasi-prescient snippets: “This election will be the most expensive, money-gagging in the history of Humanity. ... The super-PACs of the Republicans are getting turbocharged with Dumpsters full of cash. ... The Repubs, following well-established Rovian media strategies, will completely assault the airwaves. ... The Dems will fire back in kind. … We, the hapless citizens, will be caught in this merciless crossfire.”

I certainly didn’t have to have one strand of Nostradamian DNA in my chromosomes to make those “predictions.” October was indeed out of control. Phone calls coming in for another twenty bucks to help this guy running for a seat in Iowa, robo-surveys on a daily basis, email appeals to help, help, help because dad blast it we can’t allow ourselves to get outspent because the fate of America hangs in the bloody balance!

Now, the frenzy is over. And while the schaudenfreude factor involving

I wouldn’t say that we missed the boat, but we should … talk about making the West Coast the place to be. … I think if we legalized it outright, we’d still have plenty of tourism in Vegas and in Reno of people close by [in California] who weren’t able to smoke or weren’t willing to lie and say that they needed it [for medical reasons]. I think we should still take the opportunity to legalize it.

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machine. While television and radio station owners won’t like the idea at all, as they wallow in their gigantic stacks of Benjamins, the French are smart enough to cap the money a candidate can spend on his campaign. In ’07, French candidates couldn’t spend more than 16 million Euros before the first vote, and no more than 21 million Euros in the second election. (The French have two elections, with the first being like our primaries/caucuses, where the field gets honed to two finalists.) Contrast this reality to the current orgy of spending that’s becoming the ugly norm here. This year’s tab for both parties—$2 billion.

Finally, in France, there are no political ads on television. Zero. In the aftermath of the snarling digital spitwad fight that just splattered upon our idiot boxes, I’d have to say, I’m OK with that. Way, way OK. Ω

ART OF THE STATE

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eeling eelinga abit bitpeckish? peckish?It’sIt’sprobably probablythetheweather. weather.I don’t I don’tknow knowabout aboutyou, you,but butcold coldweathweatherermakes makesmemehungry. hungry.I guess I guessit’sit’sallallthat thatsitting sittingaround aroundunder underwarm warmblankets blanketsthat thatexerts exertssoso much muchofofmymymental mentalenergy. energy.It’sIt’sthethetime timeofofyear yearwhere wherefood foodis isononeveryone’s everyone’sminds mindsallallthethe time—what time—whatwe’re we’regoing goingtotoeateatforforThanksgiving ThanksgivingororChristmas Christmasand andallallthetheweeks weeksininbetween. between.

We’re We’reapproaching approachingour ourfood foodsupplement supplementa alittle littledifferently differentlythis thisyear, year,making makingit itjust justthat—supplethat—supplemental mentalinformation informationthat thatyou youcan canreference referencenext nexttime timeyou’re you’reout outononthethetown townand andunsure unsurewhere wheretoto go,go,ororif ifyou’re you’reseeking seekingsomething somethingvery veryspecific. specific.WeWelove lovebreakfast breakfasthere hereatatthetheRN&R, RN&R,sosowewe shared sharedsome someofofour ourgo-to go-toplaces placesand andbreakfast breakfasttraditions. traditions.If Ifyou youread readthis thispaper paperregularly, regularly,you’re you’re familiar familiarwith withour ourweekly weeklyrestaurant restaurantreviews reviewsininFoodFinds, FoodFinds,sosowe’ve we’vecompiled compiledrestaurant restaurantrecomrecommendations mendationsforforyour yourreference. reference.And Andwewealso alsochatted chattedwith withsome somelocal localchefs, chefs,who whogave gaveusussome some insight insightinto intothetheinspiration inspirationforfortheir theirmenus. menus.

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Bon BonappĂŠtit, appĂŠtit, Ashley AshleyHennefer, Hennefer,RN&R RN&Rspecial specialprojects projectseditor editor

Table Table ofof contents contents Scrambled: 0404 Scrambled: Fast foods: foods: 0808 Fast From the the kitchen: kitchen: 1616 From The TheRN&R RN&Rstaff staffdishes dishesononbreakfast breakfastininReno Reno

The Thehighlights highlightsofofRN&R RN&Rfood foodreviews reviewsfrom fromthe thepast pastyear year

12 12

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Local Localchefs chefsshare sharetheir theirexperience experienceand andinspiration inspiration

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| November | November 15,15,2012 2012A AS PSE PC EI CA IL A SL USP UP PL PE LME EMN ET N T O T OT H TE H ER E RN EON ON E NWE SW S& &R E RV EI VE IWE W

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Editor Editor D. D. Brian Brian Burghart Burghart Special Special Projects Projects Editor Editor Ashley Ashley Hennefer Hennefer News News Editor Editor Dennis Dennis Myers Myers Arts Arts Editor Editor Brad Brad Bynum Bynum Editorial Editorial Intern Intern Bethany Bethany Deines Deines Designer Designer Hayley Hayley Doshay Doshay Contributors Contributors Dave Dave Preston, Preston, K.J.K.J. Sullivan Sullivan Design Design Manager Manager Kate Kate Murphy Murphy Production Production Coordinator Coordinator Sharon Sharon Wisecarver Wisecarver Advertising Advertising Sales Sales Gina Gina Odegard, Odegard, Matt Matt Odegard, Odegard, Bev Bev Savage Savage Office/Distribution Office/Distribution Manager Manager Karen Karen Brooke Brooke Exec.

Exec.

Assistant Assistant Operations Operations Coordinator Coordinator Nanette Nanette Harker Harker Assistant Assistant Distribution Distribution Manager Manager Ron Ron Neill Neill Distribution Distribution Drivers Drivers Sandra Sandra Chhina, Chhina, GilGil Egeland, Egeland, John John Miller, Miller, Russell Russell Moore, Moore, Andy Odegard, Odegard, Jesse Jesse Pike, Pike, David David Richards, Richards, 12 Andy Martin Martin Troye, Troye, Matthew Matthew Veach Veach

12

General General Manager Manager John John D. D. Murphy Murphy President/CEO President/CEO Jeff Jeff vonKaenel vonKaenel Chief Chief Operations Operations Officer Officer Deborah Deborah Redmond Redmond Director Director of of Human Human Resources Resources Tanja Tanja Poley Poley Business Business Manager Manager Grant Grant Rosenquist Rosenquist Credit Credit and and Collections Collections Manager Manager Renee Renee Briscoe Briscoe Business Business Jane Jane Corbett, Corbett, Shannon Shannon McKenna, McKenna, Zahida Zahida Mehirdel Mehirdel Systems Systems Manager Manager Jonathan Jonathan Schultz Schultz Systems Systems Support Support Specialist Specialist JoeJoe Kakacek Kakacek Web Web Developer/Support Developer/Support Specialist Specialist John John Bisignano Bisignano 708708 North North Center Center Street Street Reno, Reno, NVNV 89501 89501 (775) (775) 324-4440 324-4440 Phone Phone FaxFax (775) (775) 324-4572 324-4572 Web Web site site www.newsreview.com www.newsreview.com Printed Printed byby Paradise Paradise Post Post TheThe RN&R RN&R is printed is printed using using recycled recycled newsprint newsprint whenever whenever available. available.

The popular Morning Cuban dish at the 5th Street Bakehouse.

the perfect r e c ip e fo r s ion e v e ry o c c a

Scrambled

Scrambled

PHOTO/ALLISON YOUNG

PHOTO/ALLISON YOUNG

The popular Morning Cuban dish at the 5th Street Bakehouse.

. Cu isi ne .

Cr ea tiv e. Ca su al

THE RN&R STAFF DISHES ABOUT BREAKFAST by

D. Br ian Burghart, Brad Bynum Bethany Deines, Ashley Hennefer and Dennis Myers

W

e all know breakfast is the most important meal of the day and all that, but we working folk aren’t always up to making elaborate dishes at the crack of dawn. Except for our editor, D. Brian Burghart, who makes some epic breakfasts on a regular basis, but he’s weird. But that doesn’t mean we don’t like breakfast, because if we had our way, we’d probably eat it for every meal. And hey, we live in Reno, so the best time to eat breakfast is, well, whenever— preferably after a long night of hard drinking.

Luckily, Reno has no shortage of establishments to try, so we highlighted our favorite breakfast rituals.

“Scrambled” continued on page 12

A S P E C I A L S U P P 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 | November 15, 2012

THE RN&R STAFF DISHES ABOUT BREAKFAST by

D. Br ian Burghart, Brad Bynum Bethany Deines, Ashley Hennefer and Dennis Myers

W

e all know breakfast is the mostus Gar Woods thanks the Reno News & Review readers in naming

important meal of the day and all Reno’s #1 Lake Tahoe Restaurant that, but we workingAGAIN! folk aren’t

always up to making elaborate dishes at the crack of dawn. Except for our editor, D. Brian Burghart, who makes some epic breakfasts on a regular basis, but he’s weird. But that doesn’t mean we don’t like breakfast, because if we had our way, we’d probably eat it for every meal. And hey, we live in Reno, so the best time to eat breakfast is, well, whenever— preferably after a long night of hard drinking.

Luckily, Reno has no shortage of establishments to try, so we highlighted our favorite breakfast rituals.

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A S P E C I A L S U P P 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 | November 15, 2012

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is open Tues-Sat for Lunch & Dinner.

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LUNCH, DINNER, BREAKFAST (WEEKENDS) 100% Sparks • 100% Family Owned 50% Polish • 50% Irish LIKE US ON FACEBOOK

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The Arroyo

The Hash Stacker at BJ’s, with a fresh biscuit and homemade applesauce.

04 NIBBLES

| November 15, 2012 A S P E C I A L S U P P 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

PHOTO/ALLISON YOUNG

breakfast is important.

life goes on, but

Squeeze In. general manager Steve Hatcher with two popular breakfast dishes.

“Fast Foods” continued from page 3

Keep your pants on

My girl and I have a tradition: If I stay at her house, she makes breakfast. If she stays at mine, I make breakfast.

My breakfasts always include one egg for her, two for me, a half a piece of fruit each, a half an avocado for me, a quarter for her. Sometimes, there are sautéed mushrooms.

And then there’s the meat. At my house, it’s almost always whole meat—like a pork chop, salmon fillet, beef steak, lamb or ham. She’s just as likely to serve sausage or burnt bacon. I don’t know why she always burns the bacon. And the eggs.

That’s a long way of saying breakfast is my biggest and favorite meal of the day. It’s always better than anything I can buy anywhere else. Let’s be real, your typical breakfast has about $3 worth of ingredients, and if the chef has the patience to cook it on low heat, it’s always going to be perfect. My coffee comes from Guatemala—I’ve been grinding and brewing it to my taste for 30 years.

So, why in the world would I consider eating breakfast in a restaurant? It’s roughly six times as expensive, and I often have to put on pants. I’m never satisfied with the amount of salt, the quality of the coffee, or the robustness of the cocktails. Inevitably, I walk out of the place, $50 broker and feeling screwed. As opposed to having breakfast at home.

That being said, if I can’t make it, I have no problem spending for it. And I can tell you, I can’t do kioke coffee and buckwheat pancakes like they can do them over at PJ & Company, 1590 S. Wells Ave. They open at 8 a.m. on Saturday and Sundays, and 6:30 a.m. week-

days. I have no idea what time they close because if I’m going to start drinking at breakfast, I can say for a fact that what time a bar closes is irrelevant. I do know that on Saturday, they stop serving breakfast at noon.

But anyway, buckwheat pancakes at PJs. I can tell you they have a full breakfast menu, with fancy omelets, a spinach quiche that my girl quite enjoys, all the staples. This is, of course, a classic American café.

The service is always great. The light is great. In fact, I’d be there all the time if it weren’t for my peculiar sensibility about breakfast.

However, I’ve never made buckwheat pancakes in my life, but I’m sure you’re far better having buckwheat pancakes with your kahlua, brandy and coffee than with a processed wheat pancake. It’s simply a matter of good health. A short-stack goes for $5.95 and a full, since I’m inevitably sharing with my baby, $7.95.

The problem with PJs is that my girlfriend or I will always see someone we know. Usually, I’m shabby enough that I can pass unnoticed, but if we’re wearing the same clothes as we wore the night previous ... well, you can see how that could raise questions of our professional competencies. Her’s, anyway.

And for those mornings, there’s Big Ed’s Alley Inn, 1036 E. Fourth St. I’ve been going in that place since they hung beer-can airplanes from the ceiling, and I’ve never run into a single person who would question the suitability of my attire or my choice of breakfast beverage. The service is often surly as the patronage, but the delicious food is always amiable. The Bloody Marys, $4.50, are the best. I’ll be honest, I’m generally going to get chicken-fried steak and eggs $9.95, three eggs,

a fantastic English muffin, home-style potatoes and peppery gravy. Again, I don’t keep most of this stuff at home, and even if I did, I could not prepare it like this. It’s almost reason enough to catch a hangover and put pants on in the morning. In fact, I’m resolved.

—D. Brian Burghart

Party in the U.S.A.

I’m hung over this morning. Last night got pretty wild.

My head aches. My brain is rolling forward with all the efficiency of a paraplegic driving a Flintstones car. My skin is coated in a thin layer of mucous-like sweat-slime.

Of course, I’d be in much worse shape if the fine folks over at 5th Street Bakehouse, 953 W. Fifth St., didn’t offer up a hearty hangover-curing breakfast within walking distance of my place. (I live west of the university, so it’s just a quick jaunt over the Vine Street overpass.) I’ve never been much of one for Bloody Marys or other hair-of-the-dog type hangover solutions. I battle the demons of Sunday morning, which I myself summoned by some bizarre ritual the night before, with the exorcist’s most powerful weapons: strong coffee and fluffy eggs.

The shopping center that 5th Street Bakehouse occupies is one of those bad economy-ravished places, with many closed, shuttered and abandoned businesses, which is too bad because the Bakehouse itself is

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fairly cozy inside. It’s a casual, laidback spot, with old magazines to thumb and lots of solo diners— though it occurred to me after I got there that I probably should have showered before heading out into public. I met my wife there. She was on her lunch break—it was 11 a.m.—and she looked very pretty and professional, which contrasted nicely with my slovenly zombie fashion.

Anyway, in addition to their breakfast and lunch menus, 5th Street Bakehouse bakes their own bread and makes their own ice cream. It’s a unique little neighborhood joint. But, yeah, we were there for breakfast. They’ve got a bunch of appealing breakfast options, like “the morning Cuban,” ($6.95), a pulled pork and egg sandwich, but today I went with green eggs and ham ($6.95), because Sam I am not. … Oh, hell. That joke was terrible. But seriously, how could I order green eggs and ham and not reference Dr. Seuss?

The Bakehouse’s version of the dish is a hamand-cheese quesadilla, a couple of over-easy eggs, and some very tasty and not-that-spicy green salsa.

It went down easy, made me happy, and coupled with three or four cups of their potent coffee, gave me just enough strength and focus to put some words on this page.

No other meal attracts as many clichés as breakfast. It’s “the most important meal of the day.”

When I was a kid, my dad used to say, “eat breakfast like a king, lunch like a prince, and dinner like a pauper.” To me, that paternal, and somewhat medieval, advice has always been a great excuse to pig-out first thing in the morning.

And perhaps no other restaurant I’ve ever encountered encourages that impulse quite as explicitly as BJ’s Hog Wild Café, 80 E. Victorian Ave., Sparks. Their signature breakfast platter is actually called “the trough” ($10.95) The dish is like a parody of the traditional all-American breakfast:

eggs, bacon, sausage, ham, potatoes, biscuits, onions, bell peppers and cheese all piled onto a giant platter and covered with gravy. And—it gets better—you can order the dish “wild style,” and for an extra three bucks, they throw in a chicken-fried steak. Bam! It’s an atomic gut bomb.

The grub’s all pretty good, comparable to a half dozen such places in the valley and millions of others all across the U.S. of A. The service and the place itself are similarly down-home and old-fashioned, the kind of place that, if you don’t like, you might as well move to Russia. It’s a baseball, grandmothers and Chevrolet joint.

So the major appeal of Hog Wild Café is the quantity. You get a lot of food at a good bargain. I stuffed myself silly and still had enough left over for dinner that night. The bacon deserves a special mention.

It’s above average, meaty and juicy, not the pieces of burnt cardboard that a lot of places serve.

Hog Wild Café is owned by the same family that own BJ’s Barbeque, a Sparks meat-eating institution, and the two businesses recently combined locations, which is good news for America.

—Brad Bynum

“Ginger Mary,” made with ginger vodka and wasabi for an extra kick. Can’t get enough spice in your drink? Find reprieve in the “Stone Wall Mary” with an extra spicy base mix and an added punch of drizzled wasabi. Yearn for a drink that will fill you up? Take the “Bloody Bull,” a deliciously different bloody mary, made with Citroen vodka, A1 and Worcestershire sauce. Though I’ve tried and loved them all, I usually opt for the standard recipe Bloody Mary—spiced to perfection, thick in consistency, and with the perfect vodka-to-tomato-juice ratio.

The main event at the Stone House is truly the amazing variety of eggs benedict. Of course, there’s the classic preparation with Canadian bacon. But my two personal favorites are the chorizo eggs benedict, served with a spicy chipotle hollandaise, and the melt-in-your-mouth crab cake benedict. Try as I might, I simply can’t go to the Stone House for breakfast and not order a benedicts. There’s just something about poached eggs and hollandaise that I just can’t quit. No one feeds my addiction quite like the Stone House Café.

—Bethany Deines

This old house

Good food, good company

I look for two things in a breakfast spot: a killer Bloody Mary and a creative take on my favorite morning dish, eggs benedict. Fortunately, my favorite breakfast items are two that restaurants don’t mind getting imaginative with. And among the Reno breakfast scene, no one steps out of the box better than The Stone House Café, 1907 S. Arlington Ave. Those with taste palettes that beg for variety will find solace at the Stone House. Not only do they a great Bloody Mary, they make four great Bloody Marys, each one distinct and flavorful. Want a Mary with a bit of a twist? The Stone House stirs up a

Best: Pizza, Wings, New Business, Late Night and many more

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| November 15, 2012 A S P E C I A L S U P P 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

Since my boyfriend and I don’t go to church, we made a tradition to get breakfast on Sundays and have meaningful conversations. Most recently we spent a couple of hours analyzing Bane in the latest Batman film over plates of biscuits and gravy.

That’s about as spiritual as we get, so the breakfast we eat while dissecting pop culture has to be good enough to fuel our conversation.

I have a hard time with breakfast places that only stay open until 2 p.m. or so because it means that on weekends, after I’ve been up all night playing video games, I have to be up and

showered by noon so we don’t get there right before they close. This means that two of Reno’s most popular breakfast haunts—Peg’s Glorified Ham and Eggs and Squeeze In, both of which close at 2 p.m.—aren’t always our go-to places.

But when we are up early enough, we go to Peg’s, where we know we’ll always have a hearty and satisfying meal. The two locations I’ve visited—420 S. Sierra St. and 720 S. Meadows Pkwy.—are great places to have nerdy discussions because the restaurants are always busy and bustling. I love sitting at the counter because I feel like I’m in a hip indie film or something. I usually order the spinach omelette ($9.99), which comes layered with tons of spinach, a side of hash browns, and sourdough toast. They never scrimp on the coffee refills, so by the time I leave, I’m always a little jittery.

But since we moved a few months ago, Squeeze In at 5020 Las Brisas Blvd. is closer to use than Peg’s.

This place was on the Food Network, so naturally, it’s one of those places that could either be overrated or deserving of the attention. It’s a bit of both, but overall I like this place quite a bit. My biggest problem is the pricing of the items, most of which are over $10, with breakfast foods averaging at around $12. I think more than $10 for an omelet is too much, especially since my boyfriend makes the best omelets in the entire world, so my standards are really high. And $30 for a breakfast for two people hits my measly journalist income pretty hard. But that aside, Squeeze In has some damn good food.

Since I was a kid, I’ve had a really strange anxiety that arises at restaurants that have silly names for the items on the menu. Even though I don’t pick the names for the meals, I always feel like I have to justify the silliness. Most notably, Denny’s has an item called Eggs Over My-Hammy that gets me every time. I fear that the waiter is going to laugh in my face. It’s pretty irrational, admitted-

PHOTO/ALLISON YOUNG

A breakfast burrito at PJ’s.

the best time to eat breakfast is, well, whenever.

ly. Sometimes the Squeeze In omelet names set off my odd social anxiety. Dirty Dick, Randi Chandi and Sgt. Sponaugle are among a few that are hard for me to order, but the items have numbers next to them so it’s not that bad. My favorite omelet is the Patti Cake ($12.49)—number 16— which has thick pieces of turkey, avocado and swiss cheese. The home-style fried potatoes are great with the optional cheese and onions. I only get through a third this plate before I feel full, and this is the only omelet I’ve ever had that tastes good reheated several hours later. In that sense, I suppose the price is justified since one meal will hold me over all day.

The menu at Squeeze In is huge and a bit overwhelming, but the nice waitresses are good at helping me select a dish. I’ve only visited the location on McCarran, and I love the eclectic décor, including the writing and odd artwork all over the walls. But I always forget to bring a Sharpie so I can contribute to the wall art. It’s just hard thinking straight so early in the afternoon.

—Ashley Hennefer

“We don’t do ambience,”

Miss Patty on Gilmore Girls said, “Food without ambience isn’t really food, is it?”

Actually, it is. In fact, food with ambience tends to be pretty bad, as a rule, and that’s particularly true of breakfast places. Upscale breakfast restaurants are like those eighth-grade essays that need to be written in colored ink and placed inside a plastic cover to make up for their shortcomings.

Can ambience and quality food combine? Sure. But it’s rare. The Spartan places are the ones with the good food.

Besides, there is ambience and there is ambience. As the Gilmore Girls’ Luke would say, “This

is a diner. We don’t do ambience.” Go to the Gold ’N’ Silver, 790 W. Fourth St., and Jack’s Coffee Shop, 2200 Victorian Ave., Sparks and the ambience is community. These are the kind of places where running into friends is common, where high school teams stop in the morning on the way to an out-of-town tourney, where on-duty police eat.

In fact, at the Gold ’N’ Silver the first people I saw when I looked for a table (no “Please wait to be seated” here except during busy times) were police officers. I stopped to chat, then found a table near the kitchen doors. I used to be a waiter so I like to reduce traveling time for the staff.

I ordered eggs benedict ($9.85). Even on the platter, ambience is lacking—the only garnish was an orange slice. But the dish itself was terrific. The weak point was the home fries, which I chose over hashed browns. They were undercooked so that a disconcerting raw taste made itself known. But the muffin was toasted just to the right point, the eggs were perfect, the ham tasty and the hollandaise smooth and light.

I always think of Jack’s as the only place I know of in this valley that has a fried egg sandwich on the menu. That alone makes it special. Just for comparison, I ordered the same thing at Jack’s—Eggs Benedict ($8.99). I ordered home fries again, though they were a different dish—home fries seem to be any breakfast café’s special way of preparing potatoes that isn’t hash browns. They were cooked well, even too much. The Benedict was delicious, a bit better even than the Gold ‘N’ Silver. My guess would be that the ingredients were better, because the flavors of eggs and ham were a bit more pungent.

Lunch and dinner can be a disappointment and life goes on, but breakfast is important. A day goes well or badly from there and no one will be disappointed at the Gold ’N’ Silver or Jack’s.

—Dennis Myers

A S P E C I A L S U P P 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 | November 15, 2012

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PHOTO/MEGAN BERNER

Fast

THE HIGHLIGHTS FROM THIS YEAR’S FOOD REVIEWS

I

t happens all the time—that discussion with friends or a significant other where no one can decide where to eat.

To help you out on your next date night or evening out with the guys or girls, we’ve condensed the best reviews published in our FoodFinds section this year. Featured here are a variety of restaurants throughout Northern Nevada that our food writers, K.J. Sullivan and Dave Preston, enjoyed the most.

green onions that exploded with flavor in my mouth. The ribs arrived next, and we were both impressed by the large plate of ribs sprinkled with sesame seeds. The ribs had a lot of sauce, but it had a nice tangy flavor, so I didn’t mind the mess. The chicken curry arrived next along with some white sticky rice.

The curry had a ton of chicken in it along with some red and green peppers, onions and bamboo shoots.

—K.J. Sullivan

168 CAFÉ

2303 S. Virginia St., 622-3098 168 Café is in a strip mall just south of Plumb Lane. The décor is simple but nice and clean, with bright white walls and some Asian inspired decorations. Our waitress, Maryan, was very friendly and made suggestions as to what we should get and tried to steer us away from ordering too many similar dishes, which I really appreciated. She brought out some hot tea and sweet and sour soup to start. The soup was wonderful, with large slices of vegetables and a sweet, tangy finish.

For entrées, we went with dry fried beef Ho Fun ($7.95) and chicken curry ($8.95). We also decided to order from the Chef’s specialties and went with the Shanghai sweet and sour ribs ($10.95). The food took a while to arrive, which made me happy because I knew it was actually being cooked instead of shoveled out of pre-made pans, plus Maryan had warned us that the ribs would take about 20 minutes.

The dry fried beef Ho Fun arrived first, and was the favorite of the night. It had thick noodles, lots of tender beef, and

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ABEL’S MEXICAN RESTAURANT

2905 U.S. Highway 40 W., Verdi, 345-2235 Abel Del Real is a cantina-style restaurant. The staff is polite and fast. Breakfast ($4.50-$11.96), lunch ($9.95-$12.95) and dinner ($6.95-$13.95) are served, with a kid’s menu and a variety of American dishes as well.

Fresh chips and two salsas are immediately brought to the table. The red is flavorful with a hint of clove on the nose making it savory with a touch of sweet and mild heat. The green smacks of earthy peppers and the bite will open your sinus. There’s a full bar and happy hour from 2 p.m. to 6 p.m. daily. There are several domestic and imported beers ($3.00-$3.50), wine-by-the-glass ($5), and a variety of soft drinks including Jarritos.

Abel’s masterpiece ($12.95), the Apalancate plate, is the chile relleno, a shrimp enchilada and a carnitas taco. There’s a choice of black, pinto or refried beans, and the dish is served

Several of the dishes from the Composition Cafe, including the Wailua burger.

foods compiled by Ashley Hennefer

with a fresh Spanish rice dotted with flecks of red and green peppers.

The chile relleno was lightly breaded and pan-fried with Monterey Jack and cheddar cheese melted inside an Anaheim pepper. It had a mild taste, with the cheeses accenting the green chili flavor nicely.

The shrimp enchilada had plenty of shrimp in a tomatillo sauce, wrapped in a corn tortilla covered with a light green chile sauce and some Jack cheese. The carnitas taco was outstanding in the soft, corn tortilla. The slow-roasted pork was seasoned with just the right amount of oregano, onion and red pepper.

The fried ice cream ($5.25) for dessert is a large scoop of vanilla coated with corn flakes, quickly deep-fried and placed in a fried white flour tortilla covered with whipped cream and drizzled with chocolate sauce. It was simple, elegant and fun.

—Dave Preston

ACES BALLPARK 250 Evans Ave., 775-4700

Food prices at the Aces Ballpark range from $4.75 to $29. A great assortment of domestic, premium, and microbrews are priced at $6.25 to $9.59.

My first time up, I chose the Wild Horse Ale-braised Cheddar Bratwurst with jalapeño-apple slaw and horseradish mustard ($10). This one was out of the park. A perfect casing holds in the brat’s natural juices. It’s from the Sausage Factory in Carson City. Executive Chef Billy Deaver said he uses as much local product as possible. The bratwurst was pork and beef braised with the brew from Great Basin Brewing Co., infused with natural California cheddar, has just the right amount of garlic and pepper, and was developed exclusively for the Aces.

ashleyh@newsreview.com

My second trip to the plate was for a grilled-cheese Smasher ($7.50).

It’s a panini-type sandwich with provolone, good, sharp cheddar, tomatoes and homemade pesto without pine nuts on thick bread grilled to a golden brown. It’s simple, but the two cheeses and pesto gave it a rich flavor, very satisfying and ample for a manwich. I decided to hydrate with an Epic IPA from Mammoth Brewery ($7.25). Not too hoppy for an IPA and a darker color because they double roast the hops, letting the malt bring a little more to the flavor.

For my clean-up spot, I went to the plate for a Smores Smasher ($7.50). a Belgian waffle broken in half, and now comes the triple play: Spread with Nutella, melted marshmallow, sprinkle crushed graham crackers.

Decadent, sweet, a hint of hazelnut, coco, and the flavor carried this smack so far, it almost hit the pop-up baseball in right field that sings “Take Me Out to the Ball Game” during the seventh inning stretch.

—Dave Preston

ANGELICA’S ITALIAN AND MEXICAN RESTAURANT 683 N. McCarran Blvd., Sparks, 351-1750

When the hostess brought the menus, I was impressed by the options.

The menu at Angelica’s is divided into sections offering traditional Italian and Mexican dishes ranging from cioppino to chimichangas. A very friendly waitress—who ended up being Beatriz Pico, the owner of Angelica’s—brought us a basket of warm chips and spicy salsa, and took our drink orders. Brett went with Pacifico ($3.50) and I went with a glass of the house Cab ($5).

For entrées, I ordered the gnocchi a la gorgonzola ($11.99). The large serving came with slices of chicken and lots of flavorful mushrooms. The potato gnocchi was soft and filling, covered with a nice layer of rich gorgonzola cream sauce that didn’t overwhelm the flavor of the dish.

Brett ordered the chili verde ($9.99), which arrived with a large serving of pork covered in tomatillo sauce, rice and beans, and a side of tortillas.

The sauce had a nice tang and wasn’t overly spicy and the chunks of pork were fairly tender. While the beans were tasty, the rice was undercooked and still crunchy. Still, it was a good dish overall.

We ended the meal with a piece of the flourless chocolate cake ($4.50).

The cake was amazingly rich and chocolaty, with a raspberry sauce cascading over the sides. Midway through our meal, the friendly owner came back over and brought more wine for me and another beer for Brett with apologies that the meal had taken so long to come out. I thought it showed how much the owner cared about keeping customers happy.

—K.J. Sullivan

ART ISAN CAFÉ

701 S. Carson St., Carson City, (775) 283-0164 Artisan Café is a cozy space with windows facing onto Carson Street, the main drag through Carson City. My parents went with quiche and a side of Aztec chicken chowder. My dad got the bacon quiche, while my mom went with spinach. The quiches were very pretty and had a layer of toppings on them, but I noticed that the spinach was only on the top

“Fast Foods”

continued on page 10

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Authentic & Tasty

continued from page 9

2nd Entree*

*Regular Menu Only. Cash only.

No lunch specials. Minimum $20 purchase.

Dine in or carry out. Expires 12-31-12

6170 Mae Anne Ave #5 • Reno • 775-747-9999 Mon – Sat • 11am – 9pm

WEEKDAY BREAKFAST SPECIAL

25% OFF any Breakfast

DINNER SPECIAL

order of $10 or more

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Valid Mon-Fri from 6:30am to 11am. Exp 11-30-12

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JOIN OU R PJ ’S R E WAR D S CL U B 1590 S. Wells • 775.323.6366 • www.pjandco.net

Come Try Our Yumm A Roo New Fun Breakfast Menu

and not mixed into the quiche itself. This wasn’t a problem with my dad’s bacon quiche, as it was stuffed and topped with lots of bacon and cheddar cheese. The large serving of chowder had flecks of carrots and whole corn kernels. It was really filling and perfect for a cold day.

I went for the Albany panini and an Aztec chicken salad. The panini was crammed full of chunks of chicken, avocado, tomato and basil spread on a focaccia roll.

Everything on the panini tasted fresh and they didn’t scrimp on anything. Despite this being half a sandwich, there was more than enough to fill me up, not to mention the large salad that accompanied it. The Aztec salad was filled with black beans, tortilla strips, cucumbers, tomatoes, lettuce and cheese served with a side of cilantro ranch. I liked the bright green color of the dressing and the cilantro hints in the ranch were nice touches.

—K.J. Sullivan

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

Atlantis Hotel Casino, 3800 S. Virginia St., 825-4700 The room is elegant with comfortable seating, proper linens, exceptional and personal service, and it always welcomes a casual diner. With an extensive menu, you get a remarkable selection of sea foods including oysters ($2.25 ea.), ceviche ($10), king crab legs ($22), Manila clams ($13), and what I had to try, lobster escargot ($17), with Maine lobster, shallot, and Pernod butter. Pernod is the brand name of a liqueur called a pastis. The leading characteristic is the licorice flavor or anise.

The base was a citrus beurre blanc with lemon thyme, parsley and sage. Add the Pernod, chopped garlic and shallots, Myer lemon juice and this sauce coating the meaty lobster bits would bring Neptune to tears of palate ecstasy. Lobster, characteristically, is a sweet meat, so adding the citrus conglomerate, salty herbs and anise creates an unforgettable flavor profile.

For my entrée, I had Colorado lamb chops ($42), pistachio dusted, with a pomegranate port wine reduction.

While one of the more expensive items on the menu, it’s worth it. First marinated in fresh garlic and grape seed oil, the chops were coated with the nuts and wood fired to a perfect medium rare. The wine reduction light syrup, with a hint of sweet, complements the woodsmoked flavor and the succulent meat, with a little crunch from the pistachios melting in the mouth.

I had a polenta cake mixed with a little lemon, thyme and rosemary dribbled with a lingonberry, pomegranate port wine gastric for my starch and wood-fired baby carrots, parsnips, beets and turnips as seasonable vegetables fresh with natural flavors.

—Dave Preston

BOWL

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1112 North Carson Street, Carson City • 775.882.3353 • Reservations Recommended www.adelesrestaurantandlounge.com 10 NIBBLES

| November 15, 2012 A S P E C I A L S U P P 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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Bronx Pizzeria owner Dave Nicol with a personal-size cheeze pizza.

BISTRO NAPA

148 West St., 327-4443

Open for Breakfast, Lunch & Dinner, 7 days a week

PHOTO/ALLISON YOUNG

“Fast Foods”

Bowl is owned by the previous owner of Sezmu. It’s a self-service kind of place, where orders are placed at the counter at which time you are given mason jars for water glasses. Megan and I took a minute to sit down at a table and go over the chalkboard menu. We decided to start with some pickled vegetables ($4) and a bottle of Zestos Malvar ($20), a Spanish white wine. The vegetables arrived in a small bowl, filled with things like jicama, green beans and cauliflower. They were crunchy with a light vinegar tang and sweet finish. The green beans stood out the most too both of us. The wine was crisp and fruity but had a dry finish.

For entrées, I went with the barramundi ($15), which was served over lentils and topped with asparagus and prosciutto. Barramundi is a white fish that is amazingly buttery and sweet. The serving was large and had an olive tapenade on top that was rich without being oily.

The prosciutto was surprisingly tender and flavorful. My favorite12part of this dish was12the asparagus, which was firm and had a smoky taste.

My friend Megan went with the Mediterranean style “stew” ($11), which was a vegetarian dish. The stew was a bowl of couscous, butternut squash, chickpeas and almonds, with more of that great asparagus on 12top.

12 12 This was a great dish with so many layers of flavor. At first it started off rich, but then spiciness crept in. All of the ingredients in both dishes tasted really fresh, which was what stood out the most.

—K.J. Sullivan

12

BRISCOLA

Grand Sierra Resort & Casino, 2500 E. Second St., 789-2456 You wouldn’t think of antipasti ($26) unless you were in the mood to take your time and enjoy, and that’s the approach at Briscola—a singular eatery created by celebrity chef Charlie Palmer, known for his steaks—in the Grand Sierra Resort. Four little divots in the plate are filled with a myriad of flavors and textures designed to complement this grande starter. Greek olives are marinated in a sautéed preparation of garlic, shallots, chili flakes, bay leaves, rosemary, thyme and lemon zest. The infused flavors are a first bite of this Vesuvian experience and are a bit salty, with an ever-so-slight lift, which starts the mouth watering for more. Next comes the red bell peppers—grilled, skinned, Julienned, and soaked in a bath of bay leaves, capers, honey, red wine vinegar and chopped parsley—robust with a sweet-tart hit.

Then there’s the pickled mushroom in shallots, garlic, basil and white wine vinegar—chewy with a tart, minty, slightly clove-spice taste. And for something sweet, a black raisin jam, with hints of current, port wine, sugar and cinnamon, keeps the flavor-rama going. These are all toppers for the meats and cheese.

The delicate, individual flavors of these meats, including prosciutto, coppa and salami, were astounding when married with the toppers on a crostini. A little black pepper and coriander, giving it a spicy, somewhat nutty and citrus flavor, with a hint of lemon zest—it’s a wower.

Chef Johnson made a crispy Burrata ($14) with beautiful vine-ripened tomatoes. (They use heirlooms in-season.) This Buffalo mozzarella and mascarpone ball is crusted and quick fried, served hot, and drizzled with a little aged balsamic and olive oil.

—Dave Preston

BRONX PIZZERIA 7698 S. Virginia St., 853-1111

The place offers pastas and sandwiches, but I was there for one thing: Neapolitan-style pie. Pizza is Greek in origin, but modern pizza originated in Italy as the Neapolitan pie with tomato and herbs. Cheese was added in 1889, the same year Queen Margherita of Italy visited Naples and was served a pizza resembling the colors of the Italian flag: red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen, as Margherita pizza, and is one of the most common types of pizza served today.

Service at Bronx is very good, and all pies are made to order, on-the-spot. These are 18-inch pies, the way it’s supposed to be, and from 11 a.m. to 2 p.m., you can get slices

‘‘

service at bronx is very good since all pies are made to order on the spot.

for $2. A full pie starts at $18 and each topping is $1.50.

Their specialty pies run up to $25. This dough is made fresh every day, but is then cold-fermented for 24 hours. Retarding dough is the act of placing it in a cold environment in order to slow down the activity of the yeast. At cool fridge temperatures, yeast behaves differently, producing more of the desirable flavor and texture.

The sauce is also simple, with tasty, homemade ingredients. The tomatoes come from a small, family run farm in Stanislaus, Calif. The garlic is sweated—a sweat is similar to a sauté in that the goal is to cook small, uniform pieces in an open pan at a low heat to preserve the garlic flavor, not making it bitter.

—Dave Preston

BUENOS GRILL

3892 Mayberry Landing, 787-8226 Greg and Mimi Butler have owned Buenos Grill for the past 13 years, and they have created a fish tacofresh Mexcomedor that’s authentic with some flair.

Cement floors, wood tables and chairs, and outdoor dining make this a casual place for all seasons, seating 120.

You order at the counter, and the wait isn’t long. The menu is creative: appetizers ($1-$8.25), soups and salads ($3-$5.75), tacos and burritos ($4.50-$8.60), wraps ($6.95$$8.60), and children’s plates ($2.25-$4.75) make a costeffective place for the whole family. Simple desserts with a Mexican flair ($2.25-$5), a salsa bar and breakfast on weekends from 11 a.m. to 3 p.m., make up the wellrounded menu.

They offer 30 beers, mostly Mexican (Modelo and Negra Modelo on tap) and micro brews ($3.25-$4.25), Horchata and Jarritos ($1.85), simple wine list by-the-glass and home made Sangria ($4) and Margaritas ($4.75).

I had to try that Brie and mango quesadilla ($6.95). The mango combined with the Brie was an elegant, slightly sweet, rich and savory flavor—a great summer starter.

My fish taco was the Baja San Felipe-style with sour cream chili sauce ($4.95). Beer-battered with tempura, rice flour and paprika and quick fired in vegetable oil making it crisp on the outside, moist on the inside. Then it’s topped with a mixture of lettuce, red and green cabbage, tossed with cilantro, lime juice, honey, purple onion, Buffalo hot sauce, and dill, wrapped in a flour tortilla.

Then I had the Del Mar Caesar Wrap ($8.60). It was huge, and what a combination: start with a blackened salmon, add in some Spanish-style rice, toss a Caesar salad with house-made dressing, and wrap it all in a huge flour tortilla. This combination was a fiesta of flavors.

—Dave Preston

BURGER ME

6280 Sharlands Ave., No. 101, 737-9404 The interior of Burger Me reminded me of a modern cabin, with stained concrete floors, wooden pillars, wooden furniture and a large window in the back with a great view of Reno. I decided to order a hamburger ($6.50) and add mushrooms and cheddar cheese ($.50 each). Jared was feeling slightly more daring, so he went with the bison burger ($10.95). We decided to share an order of fries ($2 for the regular) and onion rings ($2.50 for the regular). We sat at a high-top table by the large window and enjoyed the view.

The burgers seemed large and the “regular” size order of onion rings was huge, with the pile of onion rings spilling out of the paper container. On my burger, there was a nice layer of cheddar though, and they did not scrimp on the mushrooms. It was topped with shredded lettuce, large slices of tomatoes, and some kind of sauce that seemed to have a Thousand Island base. The tomatoes and lettuce tasted fresh. Burger Me offers a choice of wheat, white or gluten-free buns, and I went with the wheat. The bun was large and soft, but I think it would have been better toasted.

Jared’s bison burger had a rich flavor and was cooked perfectly. Jared didn’t opt for any extras, but the lettuce, tomatoes and sauce did fine on this one. The meat was the standout and was really able to shine.

The onion rings were very tasty: large onion slices that were well cooked, with a good crisp flavor and just the right amount of grease. The fries were thick and crispy but Jared and I scarfed down the onion rings, which didn’t leave a lot of room for fries.

—K.J. Sullivan

CAFÉ ALFRESCO

Atlantis Casino, 3800 S. Virginia St., 825-4700 Executive chef Bob Katausky of Café Alfresco is a master of the menu, and room chef Telma Calderon oversees preparation. The offerings take you around the world in 80 ways from spicy Thai crunch salad ($10.99) to Southwest Santa Fe chicken ($10.99) to Cajun pasta ($14.99) to brick oven pizzas, and then there is plenty of Italian mangiari.

I started with chicken Parmesan sliders ($9.99). Three two-inch-round breasts, lightly breaded and fried, were topped with a house-made Southern Italian-style marinara and mozzarella cheese on fresh buns. Piping hot, the taste of the Roma tomatoes used in the sauce with the usual Italian seasoning suspects defined the bites, and the cheese was the kicker, but it wasn’t overwhelming. The breast was moist with a notable ever so slightly sweet tomato flavor.

The Atlantis Classico ($15.99) is simple but elegant. It’s spaghetti embedded with 50-cent-size shrimp and nickel-size scallop, and they were plentiful. The sauce was white wine, butter, garlic, parsley and was finished with some cream.

Wines-by-the-glass range from $4.50 to $15.50, and one of the best wine guys in this town, Atlantis Sommelier Christian O’Kuinghttons, makes this a fun list with good prices. I went Italian with the Alois Legeder “Riff” Pinot grigio ($11.50).

This Pinot grigio reflects the expertise of acclaimed winegrower Alois Lageder and the wines from vineyards in the northern part of the country. It had a brilliant, straw-yellow color with a subtle green tint, a very fine, fruity nose with apples and peaches aroma, a clean, elegant, grape flavor, a light to medium body and a fresh, mouthwatering finish.

If you’d like a beer, there are 20 to choose from— domestic, microbrews and imported ($4.75 to $5.25)—and a fun selection of Alfresco coolers ($4.00), Italian-inspired cocktails ($8.00) and espresso coffees galore ($2.99-$4.49).

—Dave Preston

CJ PALACE

129 Los Altos Parkway, 626-8878 All in the family, Chef Dau Ngu masterfully wields the wok in the kitchen while wife, Kelly Leing, watches the front-ofthe-house, and her brother Donne rules the rolls at the sushi bar. CJ’s offers a Chinese menu as long as the Great Wall.

First, the Hunan-style, General Chicken ($10.95) named after General Tso Tsung-tang of the Qing Dynasty, the last dynasty of China, ruling to 1912. Out came a generous portion of boneless, white meat chicken pieces marinated in soy sauce, lightly battered and deep-fried to a crispy, golden brown before being coated with a sweet-hot sauce made with dried chilies, more soy, honey, vinegar, a hint of orange, and a little hoisin sauce.

From the Mandarin region came Mongolian beef ($10.95), a thinly sliced “steak-cut,” stir-fried with vegetables in a savory brown sauce, made with hoisin sauce, soy sauce and chili peppers. The beef was paired with scallions and served over steamed rice. The meat was tender and the flavors of the sauce complemented the beef with a garlic, mild heat, back-of-the-mouth, slightly sweet finish.

Lastly, triple delight ($15.25), a Cantonese dish with shrimp, scallops and chicken with traditional, steamed vegetables, in a light, garlic-lemon sauce then masterfully stirfired. The vegetables were thoroughly cooked yet firm and full of flavor defined by the sauce and the shrimp, scallops and chicken, not over-cooked and generous on the plate.

They also snuck in a sushi long roll, the Tiger ($9.50): shrimp tempura, crab, avocado, cooked shrimp, two special sauces, and scallions. Lunch prices run from $6.50-$8.95 and dinner run from $6.95-$13.95 for a la carte. There are complete meal lunches ($6.50-$8.75) and dinner specials ($12.99-$15.99 per person). You can get a whole duck for $25.50 and a whole flounder for $20.95.

—Dave Preston

’’

COMPOSIT ION CAFÉ 160 W. Liberty St., 329-3323

Composition Café is a small, simple bistro with seating inside for 40 but, adding the atrium of the museum, there’s room for another 80. They offer a small spirits bar and a nice wine and beer list. Everything is house-made, fresh daily, and a cheerful staff and efficient service adds to the overall experience.

My first canvas was the duck consomme ($8): duck confit dumplings, shiitake mushrooms and micro chives floated in a warm, brown broth. Like Gauguin’s still life paintings with thick brushstrokes, the savory dumplings— moist and rich, with broad flavors and soft colors—and the warm broth—serene, tantalizing in your mouth—this is food art. Next, the lobster wonton pouch ($8), red curry coconut soup, blood orange olive oil: the explosion of van Gogh’s “Starry Night” in the mouth best describes this work. Rich, brilliant flavors of spice and subtle coconut burst in your palate with a memorable Milky Way finish.

The zucchini cannoli ($6) is a fine example of Rubens’ Baroque artistic style—exaggerated motion and clear, easily interpreted detail producing exuberance and grandeur.

The zucchini is hollowed, ricotta and buffalo mozzarella stuffed inside. Then, it’s lightly battered, quickly deep fried, and a pomodoro sauce with shaved asiago cheese brings grandeur to this canvas.

It’s challenging to find a wine to complement these small plates. There’s pairing suggestions on the menu.

But a rosé from Southern France, a 2011 Chateau de Campuget, caught my eye. Intense peony pink color, its bouquet is very aromatic, exhaling scents of small red fruits such as raspberries or black currants. The final taste is very long, leaving a delicate impression of fruitiness.

—Dave Preston

DUKE’S STEAK HOUSE Casino Fandango, 3800 S. Carson St., Carson City, (775) 885-7000

Executive Chef Patrick Nelson and room Chef Matt Tipton pay a lot of attention to the food they turn out. Starting with the Caesar salad ($8), fresh Romaine with a classic dressing and extra anchovies, per my request, this unique offering was served in a molded bowl of Parmesan cheese. Not only was the garlic subtle but breaking the bowl added a crunchy texture with a slight bite from the cheese.

My appetizer was a mini beef Wellington ($10). Flaky crust with medium rare filet inside topped with a classic Bordelaise sauce. A French sauce, made with dry red

“Fast Foods” continued on page 13

A S P E C I A L S U P P 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 | November 15, 2012

NIBBLES 11

AMERICAN BAR OF AMERICA 10040 DONNER PASS ROAD, TRUCKEE, CA 530-587-2626 WWW.BAROFAMERICA.COM Enjoy an inviting atmosphere that serves delicious meals from sustainable harvests, provides friendly and embracing service, and offers an irresistibly fun music and special events calendar. Open for lunch and dinner and serving breakfast on the weekends.

BISTRO 7 711 S. VIRGINIA STREET, RENO 775-851-9463 WWW.B7RENO.COM Fresh, delicious and innovative American cuisine in a hip and comfortable setting.

Open for lunch M-F, Dinner M-S. Happy Hour M-F 3-6:30. Reservations accepted. Large parties – No Problem!

C A F E AT A D E L E ' S

PAID ADVERTISING O L D G R A N I T E S T. E AT E RY 243 S. SIERRA ST., RENO 775-622-3222 WWW.OLDGRANITESTREETEATERY.COM Familiar, comforting dishes with an emphasis on quality ingredients. We are constantly rotating craft beer selections, focused wine options and hand-crafted cocktails. Casual, affordable everyday option to share great food and drink. Brunch Sat-Sun.

PJ & C O M PA N Y R E S TAU R A N T A N D SA LO O N 1590 S. WELLS AVE., RENO 775-323-6366 WWW.PJANDCO.NET We have it all at PJ's! Breakfast, lunch, dinner, drinks and Bike Night too! Full plates of homemade goodness served with a friendly smile—come meet your old and new best friends at PJ & Company.

1112 NORTH CARSON STREET, CARSON CITY 775-882-3353 WWW.ADELESRESTAURANTANDLOUNGE.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 open for breakfast, lunch and dinner and has an award-winning wine list.

Reservations recommended.

R I VA G R I L L

G A R WO O D S

THE NUGGET

5000 N. LAKE BLVD, CARNELIAN BAY (TAHOE), CA 530-546-3366 WWW.GARWOODS.COM A comfortable dining environment that captures the nostalgic and classic atmosphere of the wooden boat era. We are open for lunch and dinner and serve breakfast on the weekends. Come try a famous “Wet Woody” and enjoy the beautiful lakeside view.

GREAT BASIN BREWING CO. 846 VICTORIAN AVE, SPARKS 775-355-7711 55525 S. VIRGINIA STREET, RENO 775-284-7711 WWW.GREATBASINBREWINGCO.COM The premier place for those serious about real beer! Amazing variety of beers with 4 to 6 seasonal brewmaster specials.

Salads, homemade soups, burgers, sandwiches, steak and world-famous fish & chips. Live music, open-mic night, outdoor seating.

I M P E R I A L B A R & LO U N G E 150 N. ARLINGTON ST., RENO 775-324-6399 IMPERIALBARANDLOUNGE.COM A community-oriented spot. Imperial has a full menu and a full bar served in a casual atmosphere not burdened by highbrow pretensions or scummy diviness. The perfect place for a date or for just hanging out.

12 NIBBLES

900 SKI RUN BLVD, STE #3, SOUTH LAKE TAHOE, CA 530-542-2600 WWW.RIVAGRILL.COM Riva Grill, on the shore of South Lake Tahoe, features year-round lakefront dining.

Enjoy a Sierra Sunset or a cooling specialty drink like our famous Wet Woody(R) on our large deck. We offer floor-to-ceiling views and have a varied and exciting brunch, lunch and dinner menu.

B U RG E R S 233 N. VIRGINIA ST., RENO 775-323-0716 Home of the World-Famous Awful Awful! Winner Travel Network's Food Wars and 10 years running Best of Northern Nevada!

Awful Big, Awful Good! Open 24/7 with great food, big drinks and cold, cheap beer.

T H E WO L F D E N 1305 N. VIRGINIA ST., RENO 775-324-9652 WWW.RENOWOLFDEN.COM Great food and beverages, morning, noon and night. Priced to fit a college student's budget. The place to be for students, alumni and everyone who has “Nevada Blue” in their hearts. GO PACK!

CHINESE CHI ASIAN CUISINE INSIDE THE PEPPERMILL 2707 S. VIRGINIA STREET, RENO 866-821-9996 WWW.PEPPERMILLRENO.COM/DINING Seafood treasures, tender meats and crisp vegetables harmonize in delicate and hearty sauces and soups to create a memorable feast. Try the Peking Duck, Live Maine Lobster with Ginger and Scallions or Kung Pao Chicken.

COFFEE SHOP/CAFE B I S C OT T I ' S I N S I D E T H E PEPPERMILL 2707 S. VIRGINIA STREET, RENO 866-821-9996 WWW.PEPPERMILLRENO.COM/DINING Combining unique flavors with the familiarity of old favorites to bring you delec-

| November 15, 2012 A S P E C I A L S U P P 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

table dishes for breakfast, lunch and dinner as well as our Sunday Brunch Toscana.

CAFE MIL ANO INSIDE THE PEPPERMILL 2707 S. VIRGINIA STREET, RENO 866-821-9996 WWW.PEPPERMILLRENO.COM/DINING Try a mouth-watering selection from our Burger Bar, sample pulled pork sliders from our Small Plates section, wrap yourself in our Comfort Food or dig into your favorite flavors from the Far East.

All served 24/7.

H O M AG E B A K E RY 519 RALSTON ST., RENO 775-323-8952 (INSERT BEST OF 2012 LOGO) A 100% scratch bakery using no preservatives or fillers, and we use only farm fresh local eggs. It’s the right way and should be the only way. Enjoy a fresh made coffee or espresso with your order.

M Y FAVO R I T E M U F F I N & B AG E L C A F E 259 E. PLUMB LANE, RENO 775-333-6536 342 CALIFORNIA AVENUE, RENO 775-333-1025 2868 VISTA BLVD, SPARKS 775-351-2868 WWW.MYFAVORITEMUFFIN.COM/RENO We bake fresh daily 20 kinds of bagels & muffins! Also serving great breakfast/lunch sandwiches, gourmet coffee and espresso, real fruit smoothies, soups, salads and catering with three locations to serve you.

DELI/SANDWICHES BLIMPIE 155 DAMONTE RANCH PKWY., RENO (INSIDE WALMART) 775-851-3306 WWW.BLIMPIE.COM We stack the finest quality meats, cheeses and toppings on freshly baked bread for our guests. The tradition of serving the best sub sandwiches anywhere continues at your neighborhood Blimpie today.

Taste the Blimpie difference.

D E L I TOW N E U . S . A .

3650 LAKESIDE DR., RENO 775-826-4466 WWW.DELITOWNEUSA.COM “Best of ” winner for 8 years. Choose one of our unique breads that are baked fresh daily. Combined with premium meats, cheeses and garden fresh condiments and you've just built a Deli Towne USA Monster Sandwich!

WEDGE – A CHEESE SHOP 16 ST. LAWRENCE AVE., RENO 775-737-4078 WWW.WEDGECHEESESHOP.COM Located in the heart of Midtown, we offer lunch Tues-Sun, starting at 11am.

Three different gourmet sandwiches to choose from daily, including a vegetarian item. We also offer cheese plates, charcuterie plates, wines by the glass and more. See our website for available cheese classes.

FINE DINING BIMINI STEAKHOUSE INSIDE THE PEPPERMILL 2707 S. VIRGINIA STREET, RENO 866-821-9996 WWW.PEPPERMILLRENO.COM/DINING

The romance of the tropics sets the stage to enjoy your favorite Certified Angus Beef, chops and seafood, accompanied by small plates, sides, soups, salads and wine pairings to bring you culinary nirvana!

Bertha Miranda's Mexican Restaurant is the original face of Mexican cuisine in Nevada. We continue to serve some of the best food in our community. Fresh flour & corn tortillas are made daily. Call for daily specials.

WILD RIVER GRILLE

BUENOS GRILL

17 S. VIRGINIA ST., RENO 775-284-7455 WWW.WILDRIVERGRILLE.COM Located inside the Historical Riverside in Downtown Reno. Our dining menu features both traditional and innovative cuisine and incredible hand-crafted cocktails.

Serving lunch and dinner 7 days a week starting at 11:00AM.

3892 MAYBERRY DR., RENO 775-787-8226 WWW.BUENOSGRILL.COM Enjoy Reno's favorite fish tacos in a clean, coastal environment. Quick lunch or dinner service every day, weekend breakfasts, daily happy hour, refreshing margaritas, mouth-watering appetizers, signature salads and huge burritos! Stop in today!

FRENCH B E AU J O L A I S 130 WEST ST., RENO 775-323-2227 WWW.BEAUJOLAIS.COM Charming French style bistro serving authentic French cooking as well as creative interpretations of French cuisine. Casual and cozy atmosphere leaving you feeling like you have just been transported to France. Open for lunch and dinner.

F RO Z E N YO G U RT YO G U R T B E AC H 3882 MAYBERRY DR. STE B, RENO 775-787-2024 113 LOS ALTOS PKWY STE 100, SPARKS 775-626-0884 748 S. MEADOWS PKWY, STE A-5, RENO 775-853-2761 Enjoy a 10 minute vacation at Yogurt Beach! Three locations in Northwest Reno, Sparks and South Reno.

Offering delicious, low-fat frozen yogurt and custard as well as shakes and floats. Come in and see us!

IRISH O'SKI'S PUB & GRILLE 840 VICTORIAN AVENUE, SPARKS 775-359SKIS (7547) WWW.FACEBOOK/O'SKI'S A local's favorite since 2001. Serving the highest quality food 7 days a week.

Breakfast is a MUST on weekends with our bottomless mimosas. Enjoy our authentic warm pub atmosphere along with pool, darts and slots.

MEXICAN AND SOUTHWEST A R R OYO M E X I C A N G R I L L 250 EVANS AVE., (AT ACES BALLPARK) RENO 775-334-7092 Winner of “Best Tequila Selection” and “Best Salsa Bar” in the Reno News & Review, enjoy a full bar and fine dining seating for dinner.

Only the freshest ingredients and cooked to order. Enjoy hand-made tortillas and guacamole made table-side.

BERTHA MIRANDA'S 336 MILL ST., RENO 775-786-9697 WWW.BERTHAMIRANDAS.COM

CALIENTE 8791 N. LAKE BLVD, KINGS BEACH (LAKE TAHOE) 530-546-1000 WWW.CALIENTETAHOE.COM Caliente boasts an extensive tequila menu and specializes in the flavors of the American Southwest and beyond. We offer an unequaled and unique variety of quality fun, food and beverage at affordable prices. Try our famous signature drink-The Chupacabra!

PIZZA PFP CO'S NOBLE PIE PA R LO R 23 W. 2ND STREET, RENO 775-622-9222 WWW.NOBLEPIEPARLOR.COM 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, sandwiches & craft beers shared in the company of friends.

SEAFOOD AND SUSHI OCEANO SEAFOOD AND SUSHI 2707 S. VIRGINIA STREET, RENO 866-821-9996 WWW.PEPPERMILLRENO.COM/DINING Enjoy all you can eat sushi, your favorite fish, oysters and shrimp. Flavorful pastas, steaks, soups, salads and sandwiches round out this hearty menu with something for everyone.

I TA L I A N CAMPO 50 N. SIERRA STREET, RENO 775-737-9555 WWW.CAMPORENO.COM Local, fresh, seasonal, rustic neighborhood restaurant.

Pizza, pasta, whole hog. Riverfront patio dining, brunch, lunch, dinner, cocktails. Call for reservations. Handcrafted menu. Support Local Food - do you know where your food comes from?

R O M A N Z A R I S TO R A N T E I TA L I A N O I N S I D E T H E PEPPERMILL 2707 S. VIRGINIA STREET, RENO 866-821-9996 WWW.PEPPERMILLRENO.COM/DINING Experience inspired cuisine complemented by breathtaking Italian ambiance. Savor Pan-roasted Sea Bass and Lobster fra Diavolo from the River and Sea; and Italian Mixed Grill or Romanza Meatballs from the Land and Field. Aggettivo magnifico!

PHOTO/ALLISON YOUNG

ried through with every bite, and this ranks as one of the best chile relleno I’ve had in the area.

Next Esquivel recommended the bistek ranchero ($8.99), a generous portion of thinly sliced top sirloin in a sauce of serrano peppers, onions, cilantro with a tomato base. The heat in this got the attention of my sinuses, and I wasn’t objecting. I like it hot.

—Dave Preston

Come for the girls, stay for the food. Manager Tara Cann and executive chef Jeff Probus invite us to take a gander at the Malibu chicken sandwich.

FRANZ’S BACKSTUBE AUSTRIAN BAKERY CAFÉ 3882 Mayberry Drive, 624-2921

It’s a cozy little place. The inside is warm with wood tables seating about 18, and there’s outside seating for warm weather. You order, and the nice ladies will serve your food at the table. A simple menu that focuses on pastries and coffee or lunch sandwiches ($4.95-$7.25), salads ($3.25), quiches ($4.25) and soups ($4.50-$5.75).

Everything is made from scratch daily.

Curiosity about the Austrian goulash (cup, $4.50) got the best of me. While goulash is a Hungarian dish, several central European countries have created their own iterations, and this one proved to be exceptional. Top round in a rich, tomato-based sauce with four Hungarian spices not revealed—it’s a secret recipe. The meat melts in your mouth, and the savory flavor of the thick broth hints of paprika and perhaps cinnamon, and left my sleuth palate rewarded but still curious.

The chicken salad sandwich ($7.25) with berries on a croissant was a simple but elegant delight. Culinary evidence—old cookbooks, menus, etc.—confirms minced cooked meat and mayonnaise-type salads were popular in America beginning in colonial times. These culinary traditions were brought to our shores by European, especially German, settlers.

Apples, celery and blackberries are served on a housebaked, butter-flaked croissant layered with flavors and texture. The berries balanced tartness to the sweetness of the apples and the celery bound the white-meat chicken bites to the fruit all painted with a simple mayonnaise dressing. It was succulent, rich and extremely satisfying, well complementing the goulash. This place has extraordinary pastries, petit fours, streusel, tortes and cakes.

—Dave Preston

THE GAS LAMP CAFÉ & BAR 101 E. Pueblo St., Reno, 329-5267

“Fast Foods” continued from page 11

wine, bone marrow, butter and shallots. It added a savory, rich flavor with a hint of red wine taste throughout your mouth.

My entrée was a steak with a choice of nine different cuts. I chose the six ounce ($22) medium rare. The meat is corn-fed, all natural, Angus Prime dry-aged for 28 days in Duke’s own dry-aging room. Grilled over real wood, a combination of hickory, oak and mesquite, it doesn’t get any better if you’re a carnivore.

All entrées are served with soup or salad, vegetable and starch, but Cardinal pointed me to a couple of epicurean sides—gorgonzola stuffed potato ($4) and Jay’s Iowa sweet corn ($4). The potato was whipped with veined Italian blue cheese made from un-skimmed cow’s and goat’s milk. The flavor profile was buttery and a bit salty, with a “bite” from its blue veining complementing the meat perfectly.

—Dave Preston

EL VOLCAN TAQUERÍA 1351 Prater Way, Sparks, 354-0404

A simple but roomy space with tile floors and woodtopped tables, the stand-up order menu offers a nice fare.

Traditional breakfasts ($4.99-$5.99), lunch specials ($5.99), and dinners ($7.99-$11.99) come complete with rice, beans and corn tortillas. Seafood from octopus to fish tacos ($2.99- $11.99), and everything from wet burritos to enchiladas to menudo is offered. The meals start with fresh, house-made chips and salsa and the bite of the salsa was just enough, not too much, to get your taste buds going.

I had to try one of my favorites and a true litmus test for me of Mexican restaurant food: a chile relleno ($3.50).

This Pasilla chile, larger and less pungent than the typical Anaheim used, was lightly breaded and pan-fried with firm, Cotija cheese inside, not something gooey. Cotija is an artisan cow’s milk cheese made by hand, and is a bit salty, but truly complements this pepper making it a step above the typical relleno. The flavors of the cheese and the lightly Mexican-spiced—common flavors are Mexican oregano, cumin and chili powder—tart tomato sauce car-

It’s not a big menu, and Chef Danny Augello changes it to highlight seasonal foods. It lists first, second and third to separate appetizers ($5-$9.50) from soup and salads ($5$16), and entrées ($10-$23). The offerings are a la carte. To start, I went with the ahi tuna tartare served over a molded, chopped avocados with wonton crisps ($9.50).

Augello dribbles it with a sauce of red pepper oil, black and white sesame seeds and a touch of Hoi Son. Just enough spice in the sauce to congeal the creamy avocado with the subtle, fresh fish and create a flavor profile satisfying with every bite. And delivered on the crisp, it adds another texture and a bit of salt to this perfect marriage of land and sea.

Now comes the 14-ounce, grilled, center-cut pork chop ($19). Easily three inches thick and grilled to a moist, it’s a succulent, savory piece of the “other white meat” etched with grill marks and topped with a honey dijon. The skill it takes to keep a thick piece of meat moist and lined with that sweet-tart nuisance mustard atop the cooked-to-perfection loin from a smoky grill is Augello’s art. This simple cut of meat with a simple preparation delivers amazing flavor and is a commentary on the elegance of simplicity. The chef allows the food to be the focus. Gelato, sorbet and granite ($3/scoop), all house-made, are part of the sublime experience you can expect. I went for the mocha toffee, and it was rich and creamy with a nice balance of coffee and chocolate.

—Dave Preston

HI POINT COFFEE AND CAFÉ 1655 Robb Drive, 787-2477

We started by ordering some coffee at the counter. I chose a latte with an extra shot ($2.90 for the small) and my friend Tim ordered a mocha ($4 for the medium). The coffees arrived fairly quickly, and two of the friendly staff members encouraged us to have a seat and take our time with the menu. I really liked my latte—it had just the right amount of foam but Tim felt his mocha was a little sweet. I think

mochas, in general, are too sweet, so I had little sympathy.

I ordered the pumpkin pancakes ($10), which came with goat cheese maple drizzle, a side of bacon and a cup of fruit salad. My pancakes arrived a little cold, but were thin, numerous and flavored with pumpkin, without being too sweet. The maple and goat cheese topping was interesting, but there was something off-putting about the combination.

It almost tasted “powdery.” I think this would have been better with maple and crème fraîche. The fruit salad had kiwis, grapes and melon with chopped up mint, and was really good.

Tim ordered the Eggs on En Cocette ($11), which are eggs baked in a zucchini and ragout sauce with mozzarella.

The dish came with a side of bacon, focaccia toast and a cup of fruit salad. Tim hates eating with me because I always like his meal more than mine and thus end up slowly eating his entire plate. This visit was no exception. The dish reminded me of zucchini lasagna with eggs instead of noodles. The dish was steaming hot, and the sauce was excellent. The focaccia toast had a nice crunch and a light layer of butter.

—K.J. Sullivan

THE ISLES

809 S. Center St., 384-1804 The Isles seats 24 inside. It has high tables and a room with high-back chairs and tea tables. The patio holds 24. It’s an eclectic hodge-podge of furniture giving the place its cozy character. On Sunday, there’s a High Tea menu ($14.95; children, $10) with assorted traditional tea sandwiches, cakes and a “bottomless” pot of tea.

During the week, a menu with sausage rolls ($3), curry chips ($2.75), pasties ($8.25), cucumber and watercress sandwich, of course ($6.50), corned beef ($7), roast beef ($7), and apple and cream cheese sandwich ($6.50). I wanted to try the Ploughman’s Lunch: pork pie, cheese, Branston pickle, piccalilli, pickled onions and coleslaw ($9.25).

I got a half pie that was moist, savory and filled with nice chucks of pork from The English Pork Pie Company. A side of House of Parliament sauce—HP sauce—added a tangysweet taste. It has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.

Dubliner is a sweet mature cheese, aged over 12 months, and named after the city of Dublin, although it’s made in County Cork. It combines the sharpness of mature cheddar, the nuttiness of Swiss cheese, and the bite of Parmesan.

And the tea, Barry’s Gold Blend Loose Leaf Tea, has a bright, golden color made by blending some of the finest teas from the high mountain slopes of Kenya and the Assam Valley of India. It’s a luscious, proper cup of tea.

—Dave Preston

JAZMINE

9333 Double R Blvd., Reno, 851-3808 It’s a comfortable, upscale room with linen napkins, a full bar, 36 beers, a proper wine list, and servers with ties and great manners. My palate’s Far East adventure began with three Shrimp and Pork Sui Mai Dumplings ($18). Chef Kwok makes these to order, lightly steamed and gently spiced to marry land and sea in a savory yet delicate starter. Soy sauce and chili oil, not too hot but noticeable, were presented alongside, and this added a gentle sweet-salt taste and mild lift to these morsels. All the sauces are homemade.

Next arrived the Lamb with Black Pepper Sauce ($14). It was stir-fried with onion, bell pepper and carrots. “Hong Kong” is the preparation style for all Jazmine’s dishes. That means stir-fried, baked, steamed … always preserving natural flavors rather than controlling the taste primarily with spices. The lamb was extremely tender and had a touch of honey added to offer a sweet, smoky, savory taste, and every bite literally melts in your mouth.

Sea bass ($23) is one of my favorite fish, and this preparation was over the top. The fish was marinated in Mei Kuei Lu wine—a very potent, high-alcohol wine, distilled from sorghum, wheat, rose petals and cane sugar. The sea bass was then baked and served with a side of house-made sauce, a honey aioli with a hint of lemon and orange. A crab fried rice ($17) was presented—with the consistency of feathers, this was an amazing dish. Made with only the whites-of-eggs, white crab meat, and stir-fried with the whites-of-scallions, this rice was an experience for the palate, not the expected side dish served with a Chinese meal. Elegantly rich in flavor, yet light in the mouth—remarkable.

—Dave Preston

“Fast Foods” continued on page 14

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“Foods”

continued from page 15

KITZMO

3335 Keitzke Lane, 826-6789 KitzMo is the fusion of the streets Kietzke and Moana, currently under construction. KitzMo is near the southwest corner and open for business. The restaurant combines Japanese sushi and Korean cuisine, a fusion, with a flair. It’s an all-you-can-eat menu with nigiri sushi ($2-$5), raw and cooked rolls ($4-$10), vegetarian rolls ($3-$7) and a kid’s menu ($5.95-$6.95), lunches $10 and dinner $15. The extensive menu also offers noodles ($8.95-$11.95), chicken and pork katsu ($12.95)—fried cutlet—and bento boxes ($12.95$14.95). “Bento” originates from a Southern Song Dynasty slang term, meaning “convenient”—food served in a box.

With the bento and katsu, diners get a California roll, salad, edamame, veggie tempura and miso soup.

So much to choose from. I wanted a little bit of everything and with my chopsticks at the ready, it was bonsai! A miso soup came first with tofu—simple and elegant. A spicy pork bento ($12.95) was next. The soup, edamame— steamed soy beans—a salad, and a sushi roll came in a red and black rectangular box.

Usually a California roll is served with the Bento, but I opted for a half a KitzMo roll ($10); Tempura shrimp, cucumber, kaiware (radish sprouts), seared tuna, avocado, cilantro and teriyaki. After dipping this in my soy sauce and wasabi, it was a dragon dance of flavors through my mouth: the crunch of the salty tempura, a hint of savory with the seared tuna, surrounded by creamy avocado and a dash of teriyaki sweet finished with cilantro and a bit of tart citrus.

—Dave Preston

THE LAKE BAR AND GRILL 9716 Pyramid Highway, Sparks, 424-5253

PHOTO/ALLISON YOUNG

The Lake is actually a bar and a restaurant, separated by a glass wall. We ordered some Sierra Nevada beers ($4.75 for the large) while we perused the menu, which was huge, with Mexican food, steak, sandwiches, pasta and typical bar food. We decided to start with some wings (six for $6.95 during happy hour). They were super meaty and tender, and the hot sauce had the perfect amount of heat. We polished the wings off in no time, but our entrées arrived shortly after. I ordered the grilled roast beef sandwich with a side of house-made chips ($8.75). The sandwich arrived on toasted sourdough and a large pile of tender roast beef and jack cheese. The Ortega chili on it gave it a little spicy sweetness. There was a side of au jus that was really flavorful and not overwhelmingly salty. The homemade chips were large and crispy.

Brett ordered the Pyramid burger ($8.95), which is an open faced burger topped with chili. The chili was piled on the large burger, and it was like a beautiful heart attack

14 NIBBLES

waiting to happen. The chili had chunks of ground meat and whole beans. On top was a pile of chopped onions and shredded melted cheese. The burger was thick and moist, and the chili soaked into the double bun beneath so each bite was really flavorful. Brett got fries, which were crispy and hot and tasted really good dipped in the chili.

In fact, next time I think I’m going to order the chili fries.

—K.J. Sullivan

LA PARADA RESTAURANT 301 Kietzke Lane, 786-6359

In its fifth year, this el comedor is simple and serves breakfast, lunch and dinner ($2.99-$10.95), and has Mexican and American dishes throughout the extensive menu.

The chorizo in the enchiladas was ground and had a savory flavor with a hint of cinnamon. And the sauce on top included tomatillos—a green fruit with a husk skin grown by the Aztecs—as well as yellow and jalapeño peppers, garlic, onion, black pepper, and bay leaf. The sauce married to the chorizo made the eggs regal.

The unique savory, robust tastes of roasted peppers with a slight lift and the cinnamon in the chorizo gave thisrancheros an aromatic finish defining this dish and giving it an original culinary signature.

Beer is best with this food, and I was feeling a little frisky and went for a Michelada ($4.99), a cerveza preparada made with beer, lime juice and tomato juice, and served in a chilled, salt-rimmed glass and a large shrimp hanging on the rim—again, Cabrera’s special touch.

There’s a new menu coming in April, and Cabrera will add salads, soups and sandwiches to his already extensive offerings. His chips, salsas, rice and beans are all made from scratch. His red sauce is a blend of habaneras and puya peppers, and the green is made with habanera, serrano and jalapeño peppers. The salsa have exceptional flavors with the right degree of bite for the blends. On Saturday and Sunday, they serve menudos ($6.45) and birria de chivo, (goat soup, $9.99) with tortillas, all homemade.

—Dave Preston

LA RIOJA

185 E. Glendale Ave., Sparks, 358-5454 At La Rioja, we started with some chips and salsa ($1.50).

The chips arrived quickly and were warm, crisp and thick.

The salsa had a ton of cilantro and onions and a creeping spice. We had to stop ourselves from finishing the bowl of chips in order to save room, but I would recommend these to anyone coming here.

For the main dish, I ordered the ultimate hangover food, chilaquiles ($5.99). Chilaquiles are tortilla chips simmered in green chili sauce topped with eggs, onions and cheese.

The green sauce was thick and spicy, and coated the chips perfectly. Because La Rioja’s chips are so thick, they didn’t get all soggy from the green sauce. The eggs were

The Tuscan Tomato burger, with sweet potato fries, is large and delicious.

| November 15, 2012 A S P E C I A L S U P P 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

fried so the runny yolk broke onto the chips and blended well with the green sauce. This dish had some serious heat, which was exactly what I needed.

My friend Brett ordered the three taco combo plate ($4.99) and went with one each of asada, carnitas and al pastor. Both of our dishes came with a side of rice and beans. The rice had peas and carrots in it, which I liked, and the beans had a nice sweet flavor.

I also ordered a chicken burrito ($5.99) to go. The burrito weighed at least two pounds and was crammed full of rice, beans and shredded chicken.

The bottom line is La Rioja has good, authentic Mexican food that will cure a hangover and fill you up, so I might find myself returning to industrial Sparks for food instead of car repair.

—K.J. Sullivan

LA VECCHIA RISTORANTE ITALIAN BISTRO 3005 Skyline Blvd., 825-1113

The dinner menu ($16 - $18) is a la carte and well appointed with classic Northern Italian offerings.

Simplistically, the difference between Northern and Southern Italian food is that in the North, butter and cream are common, with more of a European influence. In the South, it’s olive oil, tomatoes and seafood, with a Mediterranean flair.

My insalata tiepida (hot salad, $8) was an excellent example of the European influence. It was full leaves of Romaine lettuce formed into a six-inch boat filled with Gorgonzola cheese and topped with whole walnuts, then put under a broiler to melt the cheese into a cream filling with attitude. The salty bite of the warm Gorgonzola, accented with a nut crunch held together with the noble leaf was a texture trifecta with mouth-watering appeal.

For the entrée, it was the pappardelle al ragu d’anatra ($17). It was prepared by salting the duck, cooking it slowly in its own natural juices, removing the meat, adding porcini mushrooms and some Chianti, a little rosemary, a dash of heavy cream, and then letting this all reduce before tossing with the noodles. The egg noodles were moist and not too al dente—over-cooking pasta will ruin all the flavors in a dish.

The by-the-glass list is fair ($5-$11). I chose the Zenato Valpolicella ($9), a grape that is arguably the most famous red wine to come out of the Veneto wine region in Northeastern Italy. Good mouth texture with good acidity and medium tannins. Cherries and oak on the palate that holds to the finish. And yes, there are traditional desserts, like tiramisu ($6), and panna cotta ($6), but I was happy and smart enough to stop.

—Dave Preston

THE LODGE AT GALENA 17025 Mount Rose Highway, 849-2100

The Lodge is split into two sections, with a large bar in front and a more formal dining area toward the back. We spent some time perusing the lunch menu, which offered a lot of great-looking burgers and sandwiches. Brett and I decided to start with the Polynesian poke ($8), which is an ahi salad with soy sauce, tomatoes and green onions. There was a side of wonton crisps to load the salad on. The ahi was flavorful, and I was impressed by the amount of tuna served. The soy sauce was slightly spicy, and the tomatoes absorbed it well. After polishing off the appetizer, Brett and I decided it was time to switch from wine to beer, so I went with the Deschutes Twilight ($6.75 for the large), and Brett got the Eel River organic blend ($6.75 for the large). Since the appetizer was larger and more filling than expected, we decided to just split the Kobe-style meatloaf sandwich with a side salad ($10) and a cup of French onion soup ($5). The soup and salad arrived first, and while the salad was basic, it was fresh and decent-sized. The soup was packed with cheese, and the broth had a nice flavor.

When the sandwich arrived, I was excited to see that the meatloaf was wrapped in a piece of bacon, because who doesn’t love beef and bacon? The meatloaf was tender, flavorful and covered in a thick demi-glace that had a rich mushroom flavor.

—K.J. Sullivan

LOS COMPADRES 1490 E. Fourth St., 786-9966

Los Compadres is not in the best part of town, but we were there early enough that I wasn’t concerned. We were seated immediately, and chips and salsa were delivered without delay. The chips were crisp but cold. Two salsas were brought out, one medium and one spicier. The salsas were flavorful but lacked sufficient bite. We started off with some Margaritas on the rocks ($6.25). They arrived quickly, and I was pleased with the large size. Los Compadres doesn’t scrimp on the tequila, which also made me happy, and the Margaritas didn’t have that syrupy sugar taste of a mix.

Our friendly waiter quickly appeared again to take our order. I went with the carnitas ($11.99), and MG ordered the three-meat-combo fajitas ($13.49). The waiter told me that carnitas are the restaurant’s specialty so I was excited.

The carnitas plate arrived with a huge pile of shredded pork with rice, refried beans, and a generous serving of sour cream and guacamole. I chose corn tortillas, which arrived hot and soft. The carnitas were flavorful and cooked well, not too dry and not greasy. I made large tacos with the rice, which had a really nice spicy flavor to it. The guacamole was excellent and tasted fresh. A large bowl of flavorful salsa verde was brought out, too. It had some kick, and I wish it had been brought out earlier with the chips.

—K.J. Sullivan

MARIO’S PORTOFINO RISTORANTE ITALIANO 1505 S. Virginia St., 825-7779

It’s a traditional Italian menu with plenty of originals. The stuffed fig ($10.95) caught my eye almost immediately, and what a good start it was. This fresh fruit, the size of an egg, is as old as time and was used through the centuries as a sweetener. The fruit was pealed, opened like a flower, and stuffed with a blend of Mascarpone cheese, lemon zest, a little salt and pepper then wrapped with prosciutto and served with a kalamata olive, tomato, and glazed with a balsamic reduction.

For the main course, I had the 10-ounce fillet with another balsamic reduction ($26.95). Balsamic vinegar is made from the Trebbiano grape, the second most widely planted grape in the world. This grape has high acidity and is also used in cognac production, but for the vinegar, it’s aged in wood casks for up to 20 years yielding a dark, sweet-tart flavor.

Sides inclyde house-made fusilli pasta (corkscrew) with a simple pesto sauce and seasonal vegetables topped with fresh, grated-at-your-table Parmesan cheese. They wouldn’t let me pass up dessert, so I had Dolce al Cocco ($6), a creamy, New York-style cheese cake laced with coconut, a Mona Lisa finish if there ever was one.

Portofino has a decent by-the-glass selection. Since there was so much going on with the food, I wanted something to stand up to the meat but not overwhelm the myriad of flavors this meal offered.

—Dave Preston

MIDTOWN EATS

719 S. Virginia St., 324-3287 When my friend Megan arrived, we started with some tacos ($2), one snapper and one tri-tip. The tacos were fantastic, with a double layer of thin, fresh corn tortillas and tender meat piled inside with a spicy guacamole/tomato combination on top. Megan ordered a bowl of mushroom soup ($6). The soup was like frothy mushroom heaven, with undertones of pepper and olive oil with a few large delicious mushrooms floating on top.

For entrées, I ordered the crispy pork belly ($18), which came with a side of Granny Smith apple gratin. The pork belly was good, although the middle was a little fatty, but the ends were super crispy and dissolved in my mouth.

The apple gratin was an interesting combination of potatoes and apples, with an apple cider vinegar glaze that gave it a tang. This was all over some purple cabbage, which went well with the apple cider. Megan ordered the lamb burger ($12), which came with a side of some of the best sweet potato fries I’ve ever had. They were slightly sweet and perfectly crispy. The lamb burger was cooked well and had hints of pepper and mint. A slice of grilled

‘‘

eggplant topped the burger. However, the olive spread overwhelmed the burger and completely masked the eggplant. The bottom line here is Midtown Eats has great décor and amazing food and drinks that makes me want to come back to try nearly everything on the menu.

—K.J. Sullivan

QUARTER MILE CORN DOG 2900 Clear Acre Lane, 786-7623

The menu at Quarter Mile Corn Dog is on display by the ordering counter, where a friendly young woman took our order. I ordered the Roper, which is the spicy corn dog ($3.75) along with a fried pickle ($1), Tim ordered the little smokies burnouts combo, which came with fries and a drink ($6) and a Bad Brad, the jalapeño corn dog ($3.75). Brett went with the Lawson prostock combo with fries and a drink ($7.35). Prostock is the term Quarter Mile Corn Dog uses for sauerkraut, and the Lawson is the quarter-pound Polish dog. Our food was delivered quickly to our table, which unfortunately seemed to have a sticky layer of grime extending to the condiments on the table.

The food looked great and taking that first bite of my spicy corn dog did not disappoint. The batter on the corn dogs is amazing—slightly sweet with just the right amount of dough and a crispy outer layerBrett’s dog was piled high with sauerkraut, and his fries were brought in a separate basket. This was a lot of food for the price.

The fries were good but needed salt.

Tim’s little smokies combo was my favorite. The little smokies had been turned into little corn dogs, and I thought they were really fun. Tim went with the garlic fries, and they put a ton of real garlic chunks on these bad boys, so I had to be careful to not eat too many since I had to talk to people later in the day. I scored a bite of the Bad Brad, which was the jalapeño corn dog and found this was the spicy flavor I had been looking for.

—K.J. Sullivan

ROSCOE’S JOINT

3220 S. Virginia St., 323-7427 The menu at Roscoe’s offers lots of meat choices. My friends Justin, Tim and I placed our huge order, and the owner’s daughter, who was quite friendly and willing to answer lots of questions, told us to have a seat, and she would bring the food out to us. Justin went with the beef ribs and a side of cornbread ($12.99). The ribs were so big I wondered if they had actually come from a dinosaur.

Roscoe’s has these ribs down because they were incredibly tender and flavorful. The ribs arrived dry so Justin was able to choose his barbecue sauce, and he went with the hot, which had a nice tang and some serious creeping heat.

Tim went with the brisket and beef links with two sides ($14.99), and he chose macaroni and cheese and baked beans. The brisket was good, with a light smoky taste and crispy ends. The beef links, which are handmade, were the winner, with a rich, spicy flavor. If you’ve never had handmade links, do yourself a favor and try these. The baked beans had a nice sweet flavor with hunks of meat in them which I enjoyed. The macaroni and cheese did not fare as well, as it was lukewarm, gummy and lacked any kind of real flavor.

I went with the pulled pork and chicken with a side of collard greens and coleslaw ($14.99). The pulled pork was tender, flavorful and not greasy. As if we hadn’t ordered enough food, we also got a side of sweet potato fries ($2.99). They were crinkle cut, crispy and coated with cinnamon and sugar.

—K.J. Sullivan

SALETT I’S RESTAURANT & BAR

1623 Highway 395, Minden, (775) 782-2500

Both the lunch ($5.75-$13.95), with a kid’s menu ($3.75$6.50), and dinner ($12.99-$34.99) menus are filled with traditional dishes as well as steaks and chops. There’s early-bird dining ($10.99-$22.99), happy hour (4 p.m.-6:30 p.m.), and nightly specials. There’s a very friendly staff, seating in the bar and three other rooms for a total of over 200 seats, a simple, but pleasant décor, and linen napkins—that touch of class.

From the extensive menu, the basil prosciutto prawns ($11.99) charbroiled and served with a dijon vinaigrette sauce was my first amazement. Juicy, salty, herbaceous, sweet, minty, chard tastes delighted my mouth—what flavor! It was only the beginning and from Neptune’s bounty came a plentiful bowl of cioppino, a half order to boot ($24.99).

This Italian seafood masterpiece was filled with delicately cooked clams, mussels, shrimp, scallops, prawns, king crab legs, salmon and halibut floating in a broth erupting with Vesuvian flavors. It was an explosion of Roma tomatoes, garlic, chile flakes, a dash of cayenne and a nice touch, a spiced Sambal chile sauce from southeastern Asia.

Before my Mediterranean repast ended, I had a piece of carrot cake ($7) with cream cheese frosting appeared, and I was at peace. Superb, unique, no nuts—just melt-in-your mouth sumptuous flavors of sweet cream and spice.

—Dave Preston

SASQUATCH TAVERN AND GRILL

covered in apricots to prime rib to stir fry. The call of the Yeti must have awakened the carnivores inside us, because both Tim and I opted for a burger. I got the Black and Blue Burger ($9.50) while Tim went with the Mushroom Burger ($9.50).

When the burgers arrived, I was astounded by the size of the plates that were filled with a giant burger and a giant serving of french fries. I had actually ordered onion rings, but when I saw how good the fries looked, nice and crispy, I didn’t bother to say anything. My burger was large and cooked perfectly, still pink inside just the way I requested it. The meat had a nice fresh flavor, and I liked the blue cheese on top. The menu indicated that the burger was pan fried in Cajun spices, but I didn’t taste any heat. The bun was soft, and the lettuce and tomatoes on the side were crisp.

Tim’s burger was frigging amazing. Not just a typical mushroom burger, this was a mushroom Swiss teriyaki burger with sautéed mushrooms and onions that brought out the flavor of the meat so well, I knew right then and there that I would drive back out to Verdi for this hamburger anytime.

—K.J. Sullivan

SCAMPI PASTA HOUSE AND BAR

425 S. Virginia St., 284-0660

The vibe in Scampi makes you want to have cocktails, so that’s exactly what my friend Brett and I decided to do.

The bar has an extensive cocktail menu with unique drinks created by the bartender. Brett went with a martini ($8), and I went with a Scampi Smash ($8) which had bourbon, lavender bitters and ginger beer. We decided to have the scampi appetizer ($12), which arrived quickly with five decently sized scampi. They had a nice lemon and garlic flavor, but I felt they were a little plain, a little chewy and a little overpriced.

We decided to start with the Tuscana salad ($9). I don’t tend to get all excited about salad, but this was so excellent, I would come back just to have another. The arugula was fresh and went well the cherry tomatoes, mozzarella and cucumbers. The herb vinaigrette had a perfect tang and didn’t drown the lettuce.

For entrées, Brett went with the clam and mussel linguini ($18), while I went with the filet mignon ($25). Brett liked his dish and commented that they didn’t scrimp on the clams or the mussels. My filet was large and so tender I didn’t even need a steak knife to eat it, as the fork passed through like butter. It was topped with delicious porcini mushrooms and there was almost a cocoa flavor to the filet. The filet was accompanied by a side of zucchini and sundried tomatoes that were excellent as well.

—K.J. Sullivan

775 Highway 40, Verdi, 657-9207

The menu was so varied at the Sasquatch Tavern and Grill that I was kind of shocked. Choices ranged from a brie plate

i probably should have stopped there, but I forged on.

SIMPLY THAI

15 Eagle Canyon Drive, Sparks, 425-5000 We started with an appetizer, the salad rolls ($5.95). The salad rolls were basically spring rolls and are filled with carrots, lettuce, cucumber, tofu, basil and rice noodles.

The carrots and cucumber gave this a nice crunch, and the basil was sweet. They were served with a rich peanut sauce and a sweet and sour sauce.

For entrées, we ordered the seafood curry ($15.95) and the spicy noodles with chicken ($9.95). The seafood curry arrived with mussels, scallops, shrimps, calamari and crab among a bed of sweet curry with just a hint of spice.

When we ordered the spicy noodles, we were given a choice of spiciness on a scale from one to five. Dang, they really bring the heat at Simply Thai! The flattened noodles soaked up the spice and left my lips tingling. This dish was amazing, but if you don’t like spicy dishes, go with a one or two. The chicken was tender, and the noodles were laced with green beans, red peppers, basil and onions.

—K.J. Sullivan

A S P E C I A L S U P P 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 | November 15, 2012

NIBBLES 15

PHOTOS/ALLISON YOUNG

Clay Slieff, Chef de Cuisine of Bistro Napa.

From the

kitchen LOCAL CHEFS SHARE THEIR INSPIRATION

16 NIBBLES

| November 15, 2012 A S P E C I A L S U P P 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

compiled by Ashley Hennefer

ashleyh@newsreview.com

I

t’s easy enough for us to eat and comment on food prepared at local establishments, but let’s face it—our expertise only goes so far. A lot happens in the kitchens that most of us don’t get to see. So we sent a survey to chefs throughout the region to let them weigh in on what inspires their menus. Here’s what they said.

KEVIN ASHTON

Zozo’s Ristorante, 3446 Lakeside Drive, 829-9449 Time at Zozo’s Ristorante: Eight years Educational background: Graduate of Western Culinary Institute, class of 1992.

Where do you find inspiration for your menu?: I am surrounded by people who inspire me. They show me pictures or talk about a meal they had, and I’m inspired to to make my version of it. My kids are a big inspiration as well as my customers. Most of my inspiration comes from a life long dream of being a chef. As a kid, my friends were outside playing with Tonkas while I was inside playing with Tupperware!

ADAM BRONSON

Old Granite Street Eatery, 3065 W. Fourth St., 622-3222 Time spent at Old Granite: Almost two years.

Educational background: Johnson County Community College/ Culinary Apprenticeship program; USA Olympic Apprentice Culinary Team Member, Germany 2000; ACF Junior Culinary Team National Champion, Chicago 1999; International “Scot Hot” Student Team Champion, Scotland 1999.

Where do you find inspiration for your menu?: Always trying to do better today than yesterday.

My sous chef Brandan Bryan, Modernism, Classicism, the region, the history, the tradition, breaking the rules, the heart ... the seasons, local farmers, ranchers, harvesters, foragers and most importantly ... giving my guests what they deserve, not expect.

WILL BURNS

Moody’s Bistro, Bar & Beats, 10007 Bridge St., Truckee, Calif., (530) 587-5911 Time spent at Moody’s: Two years.

Educational background: [I graduated from] the French Culinary Institute in New York City in 2007. While in culinary school, I staged at multiple restaurants in New York City.

Where do you find inspiration for your menu?: My brother—he’s the one who got me in the kitchen.

MARK ESTEE

Campo, 50 N. Sierra St., 737-9555 Time spent at Campo: One year.

Educational background: AOS Culinary Arts from Johnson and Wales in Providence, Rhode Island.

Where do you find inspiration for your menu?: I read a ton. I have cooked in many places, and I have always taken working vacations. I pay attention to what is going on around me, in the area, in the cities that are up and coming, in the cities that are the world’s best. I read reviews, I try to see what is working out there, and then I always put my own twist or spin on what I see or interpret.

BARB GIACOMINI

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Daughters Café, 97 Bell St., 324-3447 Time spent at Daughters: Six years.

Educational background: Masters degree in Anthropology. Archaeologist for 20 years. My cooking love/experience began on a stool in the kitchen, beside my mother, aunts and grandmothers.

Where do you find inspiration for your menu?: My inspiration comes from favorite family meals, where every day was a holiday! Also from my world travels for pleasure and work—next to amazing architecture and geology, food is a splendid travel adventure.

Ingredients and lovely meal presentations are my most vivid travel memories. One that is particularly poignant right now is of my children and I boarding an early morning bus in Hama, Syria—we purchased lush, moist cinnamon rolls for breakfast. They were black pepper rolls, though...

RYAN GOLDHAMMER

PFPCo’s Noble Pie Parlor, 239 W. Second St., 622-9222 Time spent at PFPCo.: Opened restaurant with Trevor J. Lappek in August 2010.

Educational background: Marketing degree from the University of Nevada, Reno. In 2004, [I] took over sole responsibility for providing the entertainment for Reno’s most successful music venue, Satellite Cocktail Lounge.

While in this position as Director of Programming, Satellite Cocktail Lounge went on the win Best Bar in Reno and Best Live Music Venue for five straight years.

With the guidance and mentoring from some of the Pacific Northwest’s finest young chefs, [I] bring this same passion to the kitchen with PFPCo.’s Noble Pie Parlor.

Where do you find inspiration for your menu?: Same philosophy as Trevor—using seasonal foods and looking everywhere for inspiration.

LEONARD CURT IS

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3650 Lakeside Dr.

ph: 826.4466 • fx: 826.6161 • Deli Open 5am-9pm • 7 days a week www.delitowneusa.com • Follow Us on 12 Breakfast - Lunch - Dinner - party pLatters

Go to your App store & download Deli towne usa

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The NuggeT

dowNTowN reNo

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The Gold ‘N’ Silver Inn, 790 W. Fourth St., 323-2696 Time spent at Gold ‘N’ Silver Inn: 18 years.

Educational background: 28 years in the restaurant business.

Where do you find inspiration for your menu?: From customers. From observing new trends.

From old-school traditional items that tend to be timeless and remain customer favorites as a lot of our “comfort foods” are. An example for the Gold ‘N’ Silver would be our biscuits and gravy. Come up with a great homemade buttermilk biscuit recipe, and make the best scratch recipe country gravy, and you have an instant classic that sells like crazy.

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DON HAMILTON

Executive Chef, Peppermill Resort Spa Casino, 2707 S. Virginia St., 689-7114 Time spent at the Peppermill: 15+ years.

Educational background: Not provided.

Where do you find inspiration for your menu?: Everywhere. I try to travel at least 3 or 4 times a year, seeking out new flavors, trying new restaurants, visiting with chefs.

Home of the world famous

AWFUL AWFUL

NANCY HORN ADAM DANIELS

Bimini Steakhouse, Peppermill Resort Spa Casino, 2707 S. Virginia St., 689-7114 Time spent at the Peppermill: Five+ years.

Where do you find inspiration for your menu?: Some of my favorite recipes have come from home, cooking with my daughter. Bimini is a traditional steak house, but with our seasonal menus I am really able to give our guests an experience, step outside of the traditional steakhouse mold.

DISH Café, 855 Mill St., 348-8264 Time spent at DISH: Founder and owner since November 2002.

Educational background: Attended UNR’s Visual Art and Print Journalism Departments. I’m a self taught cook and baker, starting at a very early age in the professional and home kitchen.

Where do you find inspiration for your menu?: Ingredients inspire me. Seasonal ingredients REALLY inspire me. I can have a dinner menu planned out completely then hit the farmers’ market or take a giant delivery from a local farmer for winter squash and

“Kitchen” continued on page 18

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Winner Tavel network’s Food Wars 12 #1 besT burger 10 years running. Thank you Reno!

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Served at 2 Locations

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the nUgget

the WoLF’s den

doWntoWn reno

1305 N. Virginia st 775.324.9652 sun-wed 10a-12a Thur-sat 10a-2a

233 N. Virginia st 775.323.0716 open 24/7

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PHOTO/AMY BECK

Mark Estee. Campo restaurant located at 50 N. Sierra St.

“Kitchen” continued from page 17 go left where I thought I was making a right. The taste, smells, memories, sounds and textures of being at home, in the kitchen, feeling well cared for, inspires me.

BOB KATAUSKY

Executive Chef, Atlantis Casino Resort and Spa, 855 Mill St., 824-4411 Time spent at Atlantis: 23 years.

Educational background: Started career in Los Angeles in the 1970s and later moved to Reno working under top European chefs for Harrah’s Reno.

Where do you find inspiration for your menu?: [I] strive for greatness and continue to improve the quality and variety of Atlantis’ food products and offering to meet guests’ needs.

STEVE KRIZMAN

Executive Pastry Chef, Peppermill Resort Spa Casino, 2707 S. Virginia St., 689-7114 Time spent at the Peppermill: 10+ years.

Where do you find inspiration for your menu?: Reading and traveling, conferring with chefs who are on the cutting edge. Many recipes come from trial and error.

Some great confections have been born of errors!

TREVOR J. LEPPEK

PFPCo’s Noble Pie Parlor, 239 W. Second St., 622-9222 Time spent at PFPCo.: Opened restaurant with Ryan Goldhammer in August 2010.

Educational background: A marketing degree from the University of Nevada, Reno. [My] background consists of [my] former role as brand manager and an expertise in the development of Timepieces and consumer products from the initial concept to production

grade product. [My] passion of development crosses over to [a] love for food and wine. Having worked at multiple taverns and fine dining establishments over the years, [I] have gained knowledge of the restaurant business through observation and hands on experience. These experiences have also ignited his insatiable hunger to learn classical training in his home kitchen as well as the latest techniques the culinary world has to offer.

Where do you find inspiration for your menu?: Through experimentation with different flavor combinations, traveling to lands near and far, the changing of the seasons and finding ingredients that are fresh and as local as possible.

ROGER MORRIS

Romanza, Peppermill Resort Spa Casino, 2707 S. Virginia St., 689-7114 Time spent at the Peppermill: 10+ years.

Educational background: Not provided.

Where do you find inspiration for your menu?: I enjoy experimenting with older recipes, making them fresh again. I want ingredients to stand for themselves, not be masked but enhanced by the layering of spices and flavors.

GUILLERMO PLASENCIA Great Basin Brewing Co., 846 Victorian Ave., Sparks, 355-7711

Time spent at Great Basin Brewing Co.: 15 years.

Educational background: Self-taught.

Where do you find inspiration for your menu?: Beer and food go wonderful together—many people always think of wine in cooking, but different beer styles offer so much in flavoring and complementing different foods. Beer is where it’s at when it comes to Great Basin Brewing Co. We like to showcase what we can do with it besides using it as a beverage, and we have accomplished this by using our beer in many of the offerings we have on our menu, as well as in daily specials.

traditional northern mexican cuisine

Bertha Miranda, the original face for Mexican Cuisine in Northern Nevada Since 1984

Happy Hour specials 5-7 daily Reno’s Family Mexican Restaurant Live Music on Weekends Catering Service Available - Take Out Full Bar - Gift Certificates Available

Order your holiday tamales now beef, pork, chicken, veggie or sweetened. $20/dozen

Bertha Miranda’s Mexican restaurant 775.737.9555 t camporeno.com 50 n. sierra street t reno, nv 85901 18 NIBBLES

| November 15, 2012 A S P E C I A L S U P P 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

336 Mill st. in Downtown Reno

(775) 786-9697

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786-2525 fax

berthamirandas.com

Men Wielding Fire, 180 E. First St., 250-4956 Time spent at Men Wielding Fire: 12 years.

Educational background: Graduated from Reno High school in 1980.

Where do you find inspiration for your menu?: When it comes to my food and the recipes that I use, the inspiration comes from the want and need to prepare delusions food. I look to my fellow workers, other cooks who cook delicious foods. I eat at a lot of other restaurants to find inspiration for cooking methods and different types of foods. I read a tremendous amount of cook books and watch as many cooking shows as I can. My wife is also a chef with a vast background in Asian foods specializing in Japanese and Korean foods. Owning a barbecue joint and Sushi bar makes for great experimentation with Asian and American fusion. When people love your food and express it with fanatic delight that is the best inspiration of all. All food is attached with memories and experiences. If you can tap into peoples’ emotions and leave a positive reaction with your food it is a great feeling of accomplishment. Food is the number that effects people so deeply. Second only to the opposite sex. To quote Gael Greene, “Great food is like great sex—the more you have, the more you want.”

PHOTO/ALLISON YOUNG

JOSH POLON

Atlantis Executive Chef Bob Katausky in the Atlantis Steakhouse.

NATALIE J. SELLERS

4th St. Bistro, 3065 W. Fourth St., 323-3200 Time spent at 4th St. Bistro: 12.5 years.

Educational background: Culinary school graduate, [from] the California Culinary Academy, in 1989.

Where do you find inspiration for your menu?: Classics, cookbooks, internet, previous chefs, customers.

DAVID SILVERMAN

Silver Peak Restaurant and Brewery, 124 Wonder St., 324-1864 Time spent at Silver Peak: 14 years.

Educational background: AOS degree from the Culinary Institute of America in Hyde Park, New York.

Where do you find inspiration for your menu?: Eating, reading, experimenting [and getting] input from my staff and guests.

CLAY SLIEFF

Bistro Napa, Atlantis Casino Resort Spa, 124 Wonder St., 324-1864 Time spent at Bistro Napa: 10+ years.

Educational background: Graduate and guest instructor of CIA and certified Executive Chef. [My] career has taken [me] around the world as a chef at the America’s Cup, Equestrian Olympics and for the military in Dubai.

Where do you find inspiration for your menu?: Inspiration comes from diverse cultures and trends.

FRANK STAGNARO

Edgewood Restaurant, 100 Lake Parkway, Stateline, 588-2787 Time spent at Edgewood: 20 years Educational background: Merritt College in Oakland, Calif.

Where do you find inspiration for your menu?: I like to travel and find inspiration from dining out, reading industry magazines and online research. Overall, I believe that all inspiration for my menu comes from within.

ALYSSA STARR

Great Basin Brewing Co., 5525 S. Virginia St., 355-7711 Time spent at Great Basin Brewing Co.: 2.5 years.

Educational background: Self-taught.

Where do you find inspiration for your menu?: Same philosophy as Guillermo Plasencia (chef at Great Basin Brewing Co., Sparks). Beer is a great complement to food.

BENNY TSANG

Chi, Peppermill Resort Spa Casino, 2707 S. Virginia St., 689-7114 Time spent at Chi: 10+ years.

Where do you find inspiration for your menu?: Chi features traditional high-style Hong Kong cuisine, a place to fuse ancient recipes with modern palates.

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