2012Media Placements ~ Abbi Public Relations, Inc.

CampoTable Of Contents

Date Publication Title

12/31/2012 KOLO New Year's Eve In Northern Nevada

12/30/2012 2 News KTVN New Year's Eve Preparations In Reno

12/30/2012 2 News KTVN New Year's Eve Preparations

12/30/2012 About.com Reno/Tahoe Reno New Year's Eve Holiday Activities Guide

12/27/2012 Los Angeles TimesChef Mark Estee Opens Campo Mammoth At The Ski

Resort

12/19/2012 Marinij.comBread & Butter: Something's Brewing In Novato --

Beltane Brewing

12/6/2012 Reno Gazette Journal Campo Rings It In

11/12/2012 Fox Reno Movember At Campo, Reno

11/1/2012 Full Service Restaurant Going Whole Hog

11/1/2012 Esquire Magazine Best New Restaurants of 2012

10/24/2012 Forbes.com Top 10 Food Trends For 2012

10/24/2012 Reno Gazette Journal Try But Wait

10/17/2012 Reno Gazette Journal Reno Bites!

10/15/2012 Northern Nevada Business Weekly Food-Festival Backers Hope To Create Large Yearly Event

10/12/2012 Forbes.comCan Apple, Indie Music And Gourmet Pizza Reinvent

Reno?

10/10/2012 Reno Gazette Journal Kudos, Campo

10/7/2012 Reno Gazette Journal Campo Holds Benefit For Family Injured In Crash

10/6/2012 KRNV News 4 Holley Family Benefit Dinner

10/6/2012 Reno Gazette Journal Campo Among Esquire's 20 Best New Restaurants

9/1/2012 Fallon Visitor Guide Arts & Agriculture Event

8/19/2012 Virtual Gourmet Staying Put In Reno

8/9/2012 RN&R: Best of Reno Awards Food & Drink Reader's Choice Best Of: Campo

8/1/2012 CAMPO Newsletter Certified Pizza

8/1/2012 Sacramento Magazine Reno Travel

8/1/2012 Reno Magazine Food Issue

7/30/2012 KOLO Art Town

7/18/2012 RGJ Food & Drink Artown Chefs: Culinary Arts at Campo

7/3/2012 KOLO Cares Vote For Local Chef In Magazine Contest

7/1/2012 Northern Nevada Life Campo Chef Is Contest Finalist

7/1/2012 Restaurant Hospitality Raise Your Social Status : Campo

7/1/2012 Spirit Oven-Roasted Cauliflower

7/1/2012 Examiner A Meatball To Remember At Campo

7/1/2012 Campo Campo July 2012 Newsletter

6/27/2012 Restaurant Hospitality Raise Your Social Status

6/27/2012 Bleacher ReportReno-Tahoe Open at Montreux, a Unique Event on the

PGA Tour

6/26/2012 KTVN 2 News Campo Restaurant Finalist In National Contest

6/26/2012 RGJ.comEating News & Notes: Mark Estee Of Campo Is Cooking

Light Contest Finalist

6/25/2012 KRNV News 4 Cooking Light-Mark Estee

6/25/2012 KOLO 8 Cooking Light-Mark Estee

CampoTable Of Contents

Date Publication Title

6/24/2012 RGJ My Meals Campo Is Artown

6/19/2012 The Atlantic City Reno Just Wants To Be Normal: Campo

6/13/2012 CAMPO Newsletter Burgers For Boobies

6/11/2012 About.com Reno/Tahoe Top Places For Outside Dining In Downtown Reno

6/9/2012 KOLO 8 A Sold Out Crowd Downtown Reno

6/9/2012 KTVN 2 News Downtown Reno's Dine the District

6/6/2012 Meetings And Conventions Group Venue: Campo

6/5/2012 Table Hopper Picking Up John Waters

6/1/2012 Campo Campo Newsletter

May/June 12 Nevada Magazine CAMPO

May/June 12 prevue Four-Diamond Reno: Campo

5/29/2012 Esquire.com Eat Like a Man Blog Cocktail Of The Week: The Darcy Farrow

5/17/2012 BESTBETS Monday: Monday Meatballs

5/13/2012 Northern Nevada Life Movie And Meatballs

5/2/2012 RGJ Food John Mariani In Reno

5/2/2012 Restaurant Hospitality The Patio Is Open: Campo

5/1/2012 CAMPO Monthly Newsletter

4/30/2012 RGJ Local Life Campo Offers Free Dish

4/28/2012 Adam T. Searcy Mark Estee-Gets It

4/24/2012 Restaurant Hospitality The Patio Is Open

4/22/2012 RGJ My Meals No Ni Night

4/21/2012 Holistic Marketing Concepts The Socilaization Of The Restaurant Experience

4/20/2012 RGJ My Week Epicurean Duel

4/18/2012 KTVN 2 News Cooking Tips With Jennifer Bushman

4/12/2012 Best Bets Quick picks Monday Movie And Meatballs

4/4/2012 RGJ Food & Drink Restaurants Welcome Diners With Special Menus

4/4/2012 RGJ Food & Drink At Campo, A Star Turn For Mom's Potato Pancakes

4/2/2012 RGJ Local Life Campo Dishes Free Meatballs

4/2/2012 Edible Newsletter Features: CAMPO

4/1/2012 CAMPO Campo's Monthly Newsletter

March/Apr 12 Reno Magazine Campo Opening

3/29/2012 FoxReno.com Campo makes Open Table's Hottest Restaurants List

3/29/2012 KOLO 8 Campo Makes Open Table's Hottest Restaurants List

3/8/2012 Best Bets Monday Meatball Night

3/28/2012 Huffington Post OpenTable Hottest Restaurants List

Spring 2012 Edible Reno-Tahoe River Walk Splash

2/25/2012 Examiner.com Nutrisystem's New Celebrity Chef Culinary Council

2/23/2012 BestBets Monday Movie And Meatballs

2/23/2012 RGJ Local Life Restaurant Offers Date Night Special

2/19/2012 RGJ My Meals Chef Estee At Nothing To It

2/15/2012 Nevada Business What Life Lesson Did You Learn The Hard Way?

2/15/2012 KRNV News 4 Night Out On News 4

CampoTable Of Contents

Date Publication Title

2/13/2012 RGJ Local Life Free Meatballs At Campo With Stub

2/9/2012 Reno Tahoe Best Bets Best New Restaurant: Campo

2/8/2012 RGJ Food And Drink Valentine's Contest Winner

2/3/2012 MercuryNews.com Monday, Movie And Meatballs

2/3/2012 MercuryNews.com Cocktail Night

2/3/2012 MercuryNews.com Date Night

2/3/2012 Eventful Campo's Event Listings

2/3/2012 Yahoo Upcoming Events Campo's Event Listings

2/1/2012 RGJ Food And Drink On The town

2/1/2012 Reno Gazette-Journal To Celebrate Cupid's Sting, A Quiverful Of Dining Options

2/1/2012 Association News Regional Focus Nevada

2/1/2012 Campo Campo Newsletter

2/1/2012 Nevada Business Mark Estee

1/25/2012 RGJ Food And Drink Campo Meets Cupid

1/18/2012 RGJ Food And Drink Win Campo Valentine's Day Dinner For 2

1/17/2012 KTVN 2 News Farmer Food And Friends

1/17/2012 KRNV News 4 No-Night At Campo

1/16/2012 Northern Nevada Business Weekly Mark Estee

1/16/2012 metromix reno Best New Restaurant: Campo

1/15/2012 KNPB No Ni Night

1/13/2012 Moonshine Ink. Moody's Revitalized, Campo Established

1/13/2012 Moonshine Ink. Soul Kitchen From Field To Fork

1/11/2012 RGJ Food & Drink Campo Weekly Special Nights

1/8/2012 KRNV News 4 Mark Estee Chef And Owner of Campo

1/8/2012 KTVN 2 News No Ni Night

1/7/2012 The Buzz On Air With Marnie Brennan And Mark Estee

1/1/2012 RGJ My Week No Ni Is Grandmother In Italian

1/1/2012 RGJ My Week Heads Up On Healthy Eats & Beer Pairing Dinner

Jan. 2012 Edible Reno-Tahoe Hot Events

New Year’s Eve In Northern Nevada

RENO, Nev. -- Monday is New Year's Eve and many people across the state are planning special

events to celebrate the arrival of 2013.

If you are going out to celebrate in Reno, remember, RTC wants to be your designated driver.

They are offering free rides from 7pm to 2am. It's part of an effort to keep Nevada roadways safe

and ensure no one drives drunk. RTC officials encourage everyone to support the Zero Fatalities

Drive Safe Nevada initiative.

For those of you celebrating the New Years near Tahoe, be prepared for a big crowd.

About 60,000 people are expected in the area of Stateline.

US Highway 50 may be closed to vehicle traffic in the evening for public safety. Therefore,

traffic will be divered around the Stateline casino area on to Upper and Lower Lake Parkway

Drive.

Traffic in that area is going to be pretty heavy, so it may take about 15 minutes longer to get

where you're going, and always be prepared for slick roads.

In this story, we are simply listing a number of events occurring Monday. We will update the list

as needed:

* Downtown Reno: New Year’s Eve celebration and

fireworks display

* Boomtown Noon-Year's Eve party starting at 11:00

a.m. with champagne and dessert.

* Campo, Reno: 4 Course Menu, Champagne Toast,

Live Music & Dancing (Dinner Seating at 8 p.m., $125

per person excluding tax, tip)

* Gold Canyon Steakhouse, Dayton: Live Music &

Dancing

* Bodega Night Club Grand Opening 9 p.m. 555 East 4th Street, Reno, NV 89512

* Party at EDGE nightspot. Doors Open 8 pm, tickets are $55 in advance, $60 at the door.

There is always plenty to do on New Year's Eve, and there are going to be thousands hitting the

streets of downtown Reno.

Campo had only been open a few weeks when New Year's Eve rolled around last year. To ring in

2013 though, they're expecting big crowds for its New Year's Eve meal and champagne toast.

"It's very festive," says Campo's general manager Giancarlo Pellegrino. "Especially this year,

downtown is fully booked. Everyone is here to have a great new year."

On Sunday afternoon, workers were still preparing for the feast.

"She was cutting up some brioche, which is going to be part of the dessert part of the dessert

menu," says Pellegrino.

Locals are also gearing up for the celebrations, whether it's an evening downtown or something

low-key.

"As a rule, we try to avoid downtown because it's a little too busy for us," says Barbie Marcoe.

"We kind of like the little bit more quiet."

And, as most of us know, downtown is bustling on New Year's Eve. We found some families

from the Sacramento area here to join in on the fun.

"We came up a couple days ago, did a day of skiing and now we're just checking out Reno," says

Tammie McKenna.

One of the biggest draws for many New Year's Eve revelers is the downtown fireworks display.

"I myself have actually never liked the sound of it, but I really think they're cool, the way how

you can get them to go in different shapes and patterns," says 11-year-old Collin McKenna.

The casinos are booked up with people ready to ring in the new year with a little gambling.

"We enjoy it here," says Vernon Smith, visiting from Canada. "The casinos are closer together

than Vegas."

Written by Adam Rasmussen

New Year’s Eve Preperations 12/30/2012

12/30/2012

Bring in 2013 with these New Year's Eve holiday activities, events, and shows in Reno and

Sparks. Activities include parties at casinos and nightclubs across the Truckee Meadows, plus

dining specials and fireworks at midnight in downtown Reno. If you are going to be up at Lake

Tahoe, check out these Lake Tahoe New Year's activities for your partying pleasure.

New Year's Fireworks in Downtown Reno

Reno's New Year's fireworks show is sponsored by the downtown hotel casinos and the City of

Reno. Be downtown at midnight for a spectacular fireworks display and fun street party to bring

in 2013 with lots of big bangs. The fireworks street party centers around the Reno Arch and runs

from 10 p.m. to 1 a.m.

New Year's Eve Events and Parties at Casinos and Restaurants

Rockin' the Dome Dance Party at the Silver Legacy - Count down to 2013 at the best party in

Downtown Reno. We are Rockin' the Dome on New Year's Eve with live entertainment, dance

parties, and a spectacular midnight countdown and fireworks show at midnight. The 21+ party

starts at 10 p.m. and tickets are $40. Admission gets you one drink, party favors, and a

champagne toast at midnight. The Silver Legacy is at 407 N. Virginia Street in Reno.

Outside on Virginia Street, celebrate New Year's with the downtown Reno fireworks spectacular

at midnight. Silver Legacy and other Reno casinos will be rocketing hundreds of pyrotechnics

from the rooftops to ring in 2013.

New Year's Eve at the Eldorado - BuBinga Lounge will host a special New Year's Eve

Midnight Masquerade featuring Roni Romance and DJ Dragon spinning well into the New Year.

General admission is $35. The Brew Brothers New Year's Eve features The Crashers playing

today's hits and DJ D.Rek rockin' the beats well into 2013. One $15 cover includes entry to The

Brew Brothers and Roxy's Bar and Lounge and includes party favors plus a countdown and

midnight shot. Roxy's Bar and Lounge mixes it up this New Year's Eve. Gil, Stam and Bobby

play at the piano bar starting at 4:30 p.m., with DJ Freeze stepping in to turn it up into the wee

hours of the morning. A $15 cover gets you party favors and midnight toast plus entry into The

Brew Brothers. For a quieter evening, try Cin Cin Bar and Lounge, with no cover charge. The

Eldorado is at 345 N. Virginia Street in Reno.

New Year's Eve at John Ascuaga's Nugget in Sparks - The FIXX plays on New Year's Eve at

the Nugget, starting at 10 p.m. There will be free entertainment, cash and free play, and

restaurant specials throughout the casino. Enjoy two free champagne toasts, at 9 p.m. and

midnight. Call (800) 648-1177 or (775) 356-3300 for details. The Nugget is at 1100 Nugget

Avenue in Sparks.

New Year's Eve at the Peppermill Hotel Casino - The Peppermill will have two options to ring

in the New Year. The Capri Ballroom Bash, from 9:30 p.m. to 2:30 a.m., will feature an evening

of dancing, mingling, cocktails and party favors. Tickets are $60 per person and can be

12/30/2012

purchased online. Admission includes three drink tickets, party favors, and a champagne toast.

On the casino floor, enjoy free champagne and music by Chocolate Martini in the Terrace

Lounge from 9 p.m. to 1 a.m. At midnight, there will be a big balloon drop and champagne toast

infromt of the Cabaret Lounge. The Peppermill is at 2707 S. Virginia Street in Reno.

New Year's Eve at the Grand Sierra Resort - Hit the hottest New Years Eve party in Reno and

join Grand Sierra for Frozen in Time: the celebration of all time in WET Ultra Lounge and Bar.

Dress in costume from your favorite era – 50s sock hop, 30s flapper girl, 90s parachute pants, or

whatever time you are frozen in. There will be prizes for the best dressed. Toast to the New Year

with a casino - wide countdown, special New Years dining menus, and great cocktails. The

Grand Sierra is at 2500 E. 2nd Street in Reno.

New Year's Eve at Harrah's Reno - Harrah's Reno, downtown next to the Reno Arch, is

offering two New Year's Eve parties. At The State @ The Zone, there's no cover before 10 p.m.,

$10 after. The party will feature live music with AudioBoxx, party favors, dancers, and on-air

personalities from Rock 104.5 FM. The Sapphire Lounge party starts at 9 p.m. and there is no

cover. This party will include a DJ playing the hits, go-go dancers, and drink specials. At

midnight, step outside for the fireworks show.

New Year's Eve at Boomtown in Reno - Boomtown Casino Hotel will host a noon Year's Eve

party starting at 11 a.m. You are invited to come enjoy champagne and dessert. On New Year's

night, Rebekah Chase will be performing the most rocking hits around. The party features drinks,

dancing, a complimentary champagne toast at midnight and a live band. Boomtown is next to

I80, just west of Reno at exit 4. For more information, call (800) 648-3790.

New Year's Eve at The Knit - On New Year's Eve, the Knitting Factory will present NYE 2013

: Pandemonium with Chuck La Vida, H- Mazz, Ultraviolet Riot, DJ Kronyak, and DJ 530. The

show is for 18+ and starts at 9 p.m. Tickets range from $10 to $200 and can be purchased online.

Call (775) 323-5648 for information. The Knitting Factory is at 211 N. Virginia Street, just south

of the Reno Arch.

New Year's Eve Party at Great Basin Brewing Company - Great Basin's annual New Year's

Eve party / concert will be on two nights. On Sunday, December 30, Dead Winter Carpenters

play with Moondog Matinee. Cover is $20. On New Year's Eve, Dead Winter Carpenters get

down with Buster Blue for $30. Both shows are $40. The shows will be at Great Basin's original

location at 846 Victorian Avenue in Sparks. For tickets and more information, call (775) 355-

7711.

New Year's Eve at Campo Reno - Enjoy New Year's at Campo with a four course menu,

champagne toast, party favors, live band and dancing. Dinner service starts at 8 p.m. and the cost

is $125 per person excluding tax and tip. Campo is at 50 N. Sierra Street, on the ground floor of

the Palladio condo building, facing the Truckee River. For reservations and more information,

call (775) 737-9555.

New Year's Eve at The Wild River Grille in Reno - New Year's Eve at the Wild River Grille

will feature a four course gourmet dinner and complimentary glass of champagne. There will be

live music with Erika Paul Carlson in the River Room. Dinner is $65 per person (tax and gratuity

not included), with seatings from 5 p.m. to 10:30 p.m. Reservations are recommended - call

(775) 284-7455. Wild River Grille is at 17 S. Virginia Street, on the Riverwalk next to the

Truckee River.

12/30/2012

Free New Year's Eve Safe Ride Home Program

Between 7 p.m. New Year's Eve and 2 a.m. New Year's Day, RTC will be offering free rides on

RTC RIDE, RTC RAPID, and RTC RAPIDCONNECT around the Reno / Sparks area. Just hop

on board - no ticket required. The 4th Street Station in Reno is at the corner of Lake and 4th

Streets. RTC Centennial Plaza in Sparks is at the west end of Victorian Square in Sparks. Reno's

downtown bus system, RTC SIERRA SPIRIT, is always free and will be running its regular

schedule on New Year's Eve. Call (775) 348-RIDE (348-7433) for assistance and more

information.

"Tipsy Tow" from AAA

AAA will be offering "Tipsy Tow" from 6 p.m. Monday through 6 a.m. Tuesday. Call (800)

222-4357 and tell the operator "I need a Tipsy Tow," and your vehicle will be towed up to 10

miles free of charge. You do not need to be a AAA member to use this service.

Keep going for more New Year's Eve activities at Lake Tahoe and New Year's activities for kids,

teens, and families.

Last year we wrote about the

first public offering of local

homebrewer Alan Atha and his

aspirations to start a

microbrewery with a tasting

room. On Dec. 15, Atha's dream

was realized with the grand

opening of Beltane Brewing in

Novato's Bel Marin Keys.

Beltane Brewing's small tasting

room features reclaimed

redwood furniture that will sit

about 12 — more if the crowd is

more neighborly, he says.

"The vision of the place is all camaraderie, no TVs," Atha says. And his brew is "mostly

Belgian-style and West Coast kinds of beer."

The tasting room is serving eight Beltane brews with a guest brew that will rotate. Prices range

from $3.75 to $6 for a half-pint. Four-ounce pour tasting boards are available for $8 for four

pours and $15 for eight.

Initial hours are Monday through Thursday 3-9 p.m., Friday 2-10 p.m., Saturday 1-10 p.m. and

Sunday 3-8 p.m. Hours will be adjusted in the future in tune with community demand.

Beltane Brewing is at 401-B Bel Marin Keys Blvd. in Novato. Call 328-1373 or go to

www.beltanebrewing.com.

Mexican holiday

Copita Tequileria y Comida in Sausalito is celebrating Las Posadas, the pilgrimage, in traditional

Mexican style. There's a special menu each night through Dec. 24. On Dec. 21, it will feature

California yellowtail zarandeado (coal-roasted guajillo and arbol-rubbed fish), grilled onions,

Mexican rice, and fennel with a citrus and anise seed vinaigrette for $24.

Drop by on New Year's Day for a Hangover Brunch, from a civilized 10 a.m. to 4 p.m., for a

choice of three brunch entrees, including chilaquiles divorciados — two fried eggs, salsa

ranchera, roasted tomatillo salsa, house-made tortilla chips, sour cream and Zalazar Farms queso

cotija ($15) with choice of the hair of dog, Micheladas, Mexican Beer Bloody Mary or Bloody

Sangrias.

Copita Tequileria y Comida is at 739 Bridgeway in Sausalito. Call 331-7400 or go to

www.copitarestaurant.com.

Ahwahnee chefs

The Ahwahnee in Yosemite is again offering its popular Chefs' Holidays series, and Cowgirl

Creamery's Peg Smith and Sue Conley will be participating. The 28th annual event, from Jan. 5

through 31, features a "Meet the Chefs" reception with three educational cooking demonstrations

and tastings, a kitchen tour and five-course gala dinner prepared by the chefs and paired with

four wines.

Point Reyes' Smith and Conley will be demonstrating for the Jan. 16 and 17 session along with

chef Mark Estee of Campo in Reno. Tickets for the gala dinner are $199.

For a full list of participating chefs, call 801-559-4903 or go to www.yosemitepark.com.

Kids get cooking

Wondering what to do with the kids ovr the winter break? Get them cooking with ITK Culinary's

Holiday Break Cooking Camp.

The Culinary Dude, aka Scott Davis, will lead children 4 to 14 to cook in the style of their

favorite cooking shows. They'll learn cooking techniques, prepare lunch from scratch each day

learning kitchen and food safety, professional kitchen behavior, measuring and prep skills, and

table etiquette along the way.

The camp is from 10 a.m. to 2 p.m. Dec. 26 through 28; cost is $225 or $85 for one session.

ITK Culinary is at 300 Turney St. in Sausalito. Call 331-8766 or go to www.itkculinary.com.

Movember At Campo, Reno

11/12/2012

Restaurants Embrace Snout To Tail Practices

The two halves of an Ossabaw Island hog are splayed across the wooden kitchen counter of

Arlington, Virginia’s Green Pig Bistro. Chef-owner Scot Harlan looks over the American

heritage breed pig and breaks it down verbally.

“I’m going to make two hams, bacon, and Canadian bacon,” he says. “I’ll cook the tenderloins

for the staff, the bones will go to stock, and the ribs will be cured. Then I’ll make scrapple with

the head and country terrine with the shoulder. I’m not sure what I’ll do with the liver. And we’ll

have a ton of fatback to play around with.”

Though Harlan’s restaurant has only been open since early April, it has already earned a

reputation for its highly creative snout-to-tail cuisine. The menu showcases such offal-oriented

dishes as ox heart Reuben sandwiches, Kung Pao lamb sweetbreads, pig ear tacos, Southern-style

chopped chicken livers glazed with maple and bourbon, steak frites with marrow butter, and

poutine topped with foie gras and cubes of duck liver. A menu like this proves that you can go

snout-to-tail with pretty much any animal—pig, cow, lamb, or fowl.

All across the country—from Portland, Oregon’s Country Cat Dinner House and Bar, Los

Angeles’ Animal, and San Francisco’s Incanto to Philadelphia’s Alla Spina and New York City’s

Sauce—whole-beast-focused restaurants are proving they’re a cut above the rest. The primal

philosophy has found a home in international eateries as well, including St. John in London,

which is led by snout-to-tail standard-bearer Fergus Henderson, and The Black Hoof and Parts &

Labour, both in Toronto.

Overcoming the fear factor

Convincing diners to try off-cuts can be a tough job for a chef. There’s a fear factor associated

with parts like the brain, cheek, and trotters (feet), which are not commonly served in many

mainstream American restaurants. What will it taste like? Will the texture be weird? Does it

smell funny? Is it unhealthy to consume vital organs or bone?

Jennifer McLagan, author of Odd Bits: How to Cook the Rest of the Animal, believes this

hesitance mostly comes from unfamiliarity. “We’ve lost touch with where our food comes from,

and how a cow isn’t just steaks and chops,” she says. “It’s got a head, feet, a tail, a heart, a liver,

lungs, and all these other parts.”

Harlan thinks that the key to winning over diners to offal is putting it in the right context. “Put it

in a dish that doesn’t scare them,” he says. “You do poached ox heart salad and you’re not going

to sell any. But if you put Thousand Island dressing, Swiss cheese, and sauerkraut on most

things, it’ll taste like a Reuben.”

McLagan confirms that the love of a familiar dish can overcome the hesitance to try a new

ingredient. “You don’t fry up the brains or serve them a crispy testicle salad,” she says. “Instead,

try heart ground up into a burger; brain ravioli; put tongue in a pasta sauce; or make blood ice

cream.”

Yes, you read that correctly: Blood ice cream. This sanguine sweet is already popular at

restaurants like The Pig in Washington, D.C., which serves a chocolate-blood ice cream in its

Sundae Bloody Sundae topped with brandied cherries, bacon-peanut brittle, and gingery whipped

cream. It goes to show that offal can even be used for the dessert course—if a creative approach

is taken.

On this year’s Cochon 555 tour—a porcine competition celebrating snout-to-tail philosophy—

some of founder Brady Lowe’s favorite dishes were the sweet finales. He was particularly

impressed with Naomi Pomeroy’s porky chocolate blood pudding topped with cinnamony

chicharrones (fried pork rinds) and a dollop of whipped vanilla bean lardo for Portland, Oregon’s

Beast. He also liked Kelly English’s doughnut ball filled with blood chocolate ganache, for

Memphis, Tennessee’s Restaurant Iris.

For Lowe, creating memorable flavors and winning dishes simply comes down to technique.

“It’s the chef’s job to maximize textures, flavors, and products that consumers will enjoy,” he

says.

Sometimes, incorporating unfamiliar cuts into familiar dishes isn’t enough. Mark Estee, the chef-

owner of Reno, Nevada’s Campo believes chefs need to ease first-time diners into the offal

experience.

“Introduce it in small portions at a small price,” he says. “Let people try it and get excited about

it.” One of the easiest ways he does this is by offering a board of house-made charcuterie that

might include salami, mortadella (cured pork sausage flecked with fat cubes), terrines (coarse

pâté), and rillettes (a style of pâté). Off-cuts are also unobtrusively ground into the hamburger

patties and meatballs, and incorporated into the slow-cooked sugo (pasta sauce often made with

pork cheeks).

Estee cautions that there can be offal overkill. “I can’t put 11 different off-cuts on the menu at

once,” he admits. “That would freak people out.”

There’s also the matter of language. “I know one chef in New York who makes amazing head

cheese, but he couldn’t get anyone to eat it,” says Marissa Guggiana, author of Primal Cuts:

Cooking with America’s Best Butchers. “Then he changed the name to pâté, and suddenly it was

getting ordered every night. I’m not advocating being shady, but sometimes giving it a great

name helps.”

At Green Pig Bistro, you won’t see any mention of pig ears in the description for the tacos—

they’re just crispy pig tacos. “There have been plenty of people who have had them and were

told afterwards,” Harlan says. “I don’t feel bad about that. No one has freaked out.”

There’s also a practical reason for his description. “My ambiguity is also so that I can put in pork

belly if I’m out of ears,” he says. “That way they’re still crispy pig tacos.”

Bulk savings

Chefs are embracing this primal philosophy for a number of reasons. Estee had an epiphany 12

years ago when he was taking a class on how to break down a pig. “I was looking at a pork

tenderloin, which weighs about two pounds, and realizing that it came out of a 100-pound half

pig,” he says. “That made me realize there are so many more parts.” His kitchen goes through

three pig halves a week and a half cow every other week.

Of course, no matter why chefs started doing it, they all know that there’s one universal upside to

snout-to-tail usage: It saves money. Guggiana goes one step further.

“If you have the fortitude and you don’t make too many expensive mistakes, buying whole

animal is profitable,” she says.

Or, as Estee puts it: “It’s a lot less expensive to buy half an animal than it is to buy muscles.”

Harlan concurs, since he pays about $4 a pound for American-heritage pigs sourced from Bev

Eggleston’s Ecofriendly Foods in nearby Virginia. Though he’s paying the same amount for the

eyes as he is the tenderloin, there are plenty of ways to maximize his profits if he can sell every

last bit.

When it comes to sourcing whole animals for restaurants, everyone interviewed for this article

recommended getting in touch with local farmers directly. To find producers nearby, consult

online directories like Eatwild, onlyGrassfed, and Farmer’s Pal.

Tools of the trade

Though more farmers and purveyors are offering off-cuts, the best way to do snout-to-tail cuisine

will always be to do your own butchery in-house. However, the staff will have to be adept at

breaking down animals and have the proper tools on hand. A good starter kit would include a

few well-sharpened knives (both Guggiana and Harlan recommend Victorinox), a bone saw, a

meat grinder, and a sausage stuffer. “And some brute strength,” Estee adds.

Guggiana stresses that it’s not about fancy equipment. “You need a game plan,” she says. “So, if

you get a lamb in, you have to figure out how you’re going to use it. Day one, you’re going to

cut it into primals, then get the loin and rib chop out onto the plate as specials. Day two, you’re

going to make a sauce, get the bones in stock, and smoke the belly to make lamb bacon. You

have to know how you’re going to use every part and when.”

Once the animals are broken down, it’s important to empower your front-of-house staff. “Get

your servers on board and let them try things,” Guggiana says. “If you’re making salumi by hand

or spending time and money forming relationships with local farmers, you’re going to want to

get some return on that. Servers need to know how to share that information with customers.”

Staff should be ready to answer commonly asked questions about texture, flavor, smell, and

health concerns. The chef can prep them with answers for the first three questions. As far as the

latter goes, there’s little to suggest that there are adverse affects from eating offal in moderation,

as long as the meat is high quality and properly prepared.

Pushing boundaries

Not every offal dish can be renamed or reconfigured to appeal to middle-of-the-road diners. One

of the most memorable dishes Lowe ever enjoyed at Cochon 555 was Chris Cosentino’s fricola

made with stomach, spleen, lung, uterus, and other types of offal. “It was these ribbons of flesh

that were dried out and reconstituted to be like noodles,” Lowe remembers. “It was finished with

brown butter sauce and a mayonnaise made with brain—brainnaise.”

At Campo, Estee sometimes offers an Offal Offal Burger—modeled after Reno’s signature

Awful Awful Burger—made with headcheese, trotters, cow testicles, beef liver, and beef heart.

And Harlan recently purchased some blood, so he is thinking of recreating Fergus Henderson’s

famous recipe for blood cake. “Other people at the restaurant are a little wary about putting it on

the menu,” he admits, “but I’m going to do it because I want people to try new things, and I

know it’s delicious.”

When working with unorthodox ingredients, sometimes chefs will take diners out of their

comfort zones. That’s the point, though, McLagan says. “The customer isn’t always right,” she

says. “They need to be challenged a little.”

Top 10 Food Trends For 2012 10/24/2012 Once again, on National Food Day, we present the year’s leading trends in American food and restaurants. The pickings are as diverse as they are meaningful and (well, mostly) good for you and the environment. Just a taste: bison bitters, infused pastas, the Peruvian boom and – just possibly – the beginning of the end of bacon dominance. Wash them all down with water purified and bottled in house, and served for free.

Out west, Reno is often seen as something akin to Detroit: a city that depended on a single industry for far too long. Or in Reno’s case, industries: first gold mining, then divorces, and for the past half-century, gambling (or as the industry now likes to call itself, gaming).

Lately, there’s been a lot of angst in Reno about what the city’s next steps will be. Should it try to chase big technology names? Emphasize its proximity to Lake Tahoe and California? Or create a cool Reno that attracts young, hip residents to whom Reno’s notorious history is simply a matter of the past?

Last month, a group of journalism students at the University of Nevada, Reno, tackled all the issues facing the community on a blog called Reinventing Reno. Under my direction, the team — whose members were Cambria Roth, Zach Yeager, Zachary Volkert, Sage Leehey, Chanelle Bessette, Melissa McMorran, Nick Rattigan, Katherine Sawicki and Laney Olson — fanned out across Reno to find stories that look at Reno’s future.

Reno’s revival, according to the team, looks like it will rely on a collection of ideas and efforts, touching every level of the city‘s economy. They include:

Big name businesses. Reno officials were ecstatic in late June when Apple announced a $1 billion, 10-year investment, writes Yeager. Apple is building offices in downtown Reno and a data center next door in Sparks, Nev. In exchange, Nevada gave the company $89 million in a special tax abatement.

Writes Yeager: “While some claim that Nevada is the latest to overpay for the Apple brand name, critics were assured that attracting Apple as the first mover will spark additional investment in the region. William Eadignton, a professor of economics at the University of Nevada, Reno, said, “They have the potential to act as a catalyst.”

But some fear that Reno is getting only a slice of investment, when what it needs is an entire orchard of Apples. “…All Reno has proven able to attract is their support functions: the back-of-the-house operations that just need to get done. Where and by whom isn’t important, so companies pick wherever they can do them the cheapest. Fortunately or unfortunately, when people think of doing business cheaply, Reno is at the top of their list.”

Indie music. It’s a safe bet you wouldn’t put Reno on a list of the nation’s liveliest indie music capitols. But, Rattigan writes there’s an effort underway at creating a haven for indie artists, part of a bid to retain and attract more young people under age 21. He profiles the non-profit Holland Project, whose motto is, “Art. Music. Culture. By young people, for young people.”

The name Holland is a nod to the Vera Project, a similar all ages project based in Seattle, which is named after the Vera Club in Holland (aka The Netherlands). The organization’s music director, Clark Demeritt, says, “Reno has always had a pretty crazy Do-It-Yourself culture … it is a good fit for Reno, because if you want to see something you have to do it yourself.”

Hip new business district. Ask anyone who lives in Reno about its most up and coming neighborhood, and you’re likely to hear about Midtown, which sits across the Truckee River a few blocks south of downtown Reno.

Bessette writes, “The movers and shakers of Midtown have created a cultural center that they compare to the styles of San Luis Obispo, Austin, and Portland, especially within the last two years. In this time, the area that was previously known for hosting rundown and abandoned buildings has exploded with newfound dining, shopping and cultural delights.”

Take a walking tour of Midtown Reno here. Along with Midtown, small businesses have popped up all over Reno, captured in this slideshow by Sawicki.

Downtown movement. Visitors to Reno may not venture out to these places, but they are discovering some of the city’s new restaurants, bars, and developments along the riverfront, where a much-photographed attraction is the bridge where freshly minted divorcees threw their wedding rings into the Truckee.

One leader of the downtown revival is Mark Estee, a well-known California chef who once worked for Paul McCartney and whose Reno restaurant, Campo, bustles all day long with customers. Many come in for the gourmet pizzas he fires in a wood-fueled oven, others simply for an espresso.

Estee told Leehey, ““I want all the businesses looking (for locations) to know that there is opportunity available,” Estee said. “The more the merrier in my book. There is a hunger and a thirst for these things down here. There is clientele available. You just have to come in. You have to engage them.”

Deeper problems. One challenge, however, will be finding solutions for Reno’s abandoned casinos. As Olson reported, some have been converted into condos, while one development, CommRow, is taking a different approach. “Open for a year, it is providing entertainment with a rock climbing wall, restaurants, bars, and a club. General Manager Dean Hanson is hoping a hotel portion will be open in 2013.” Olson writes.

Another, more deep-rooted issue for Reno is its steep unemployment, which has led to homelessness for some, and hurdles for others in remaking their lives. The “no vacancy” signs at some of the city’s motels camouflage who actually lives there: a number of welfare recipients, including their children.

Roth spoke with two teens who are determined to overcome their difficult start, and to area activists helping low-income recidents, addicts and alcoholics. She also profiles Chuck Grimm, a leader in the Pathfinders Children Ministry, whose organization has about 150 children in grades K-12 that attend Pathfinders on Friday nights. Many families live in the rooms of Wonder Lodge Motel.

“The children are fed a meal, play games, do a bible study, and we counsel,” Grimm said. “Kids will do anything to come because one, they enjoy it and two, it gets them out of their home environment.”

What do Reno residents think of all this? Some are concerned that Reno’s less-than-savory image might hold the city back in its revival efforts, writes Volkert. A number of city dwellers talked to McMorran about what they think the world thinks of Reno.

Take a read through all the Reinventing Reno stories, explore the photos, and decide for yourself. Can Reno be reinvented?

THIS WEEK

Staying Put in Reno Part Two

by John Mariani

Everyone Has a Julia Child Moment by John Mariani

NEW YORK CORNER

Moti Mahal by John Mariani

Staying Put in Reno

Part Two

by John Mariani

That's a nostalgic 1950 postcard above of Reno's Virginia Street, at a time when its principal

draw was its casinos, where the restaurants served up an amalgam of American and continental

food at prices low enough to keep people fueled up and ready to gamble the night away. But

as in Las Vegas and Atlantic City, Reno is making strides to become a destination for all manner

on non-casino activities, and that includes some excellent restaurants, both large and small,

attracting locals and visitors alike for their variety and quality, from sushi bars and Thai

restaurants to grand Italian places and steakhouses.

At Campo, owner-chef Mark Estee and chef

de cuisine Arturo Moscoso have given Reno

its first, unmistakably modern Italian

restaurant, from antipasti to zuppa, and done

it with enormous brio, from first-rate pizzas

that are impeccably charred and blistered to

housemade charcuterie and freshly made

pastas. Not only has Campo energized the

local dining community but it is starting to

get noticed throughout the West for its

formula of true hospitality, sumptuous food, and moderate prices, all within a big, open

atmosphere of good times. Plan to eat a lot and share everything.

Of course, as in so many Italian restaurants, the

appetizers and pastas are the show-off dishes, and

the charcuterie (below) at Campo is outstanding, as

are the peppers al forno with a lemon-lime sea salt,

the white polenta with roasted mushrooms and egg,

and, most of all, the crispy pork plate lavished with

ear-and-jowl skin that crunches when you bite into it

like tortilla chips. The pizzas come from a custom-

builtoven that makes them textbook perfect in

texture, and the quick cooking guarantees they are

very hot and the dough just starting to subside under the toppings.

The housemade pastas are difficult to choose among—tagliatelle with wild boar bolognese

ragù and aged pecorino cheese; risotto with roasted pork, zucchini, spring onion, and

chicharones; and potato gnocchi with truffled-mascarpone and grana padano cream sauce. And

if you have room, by all means order the roasted baby pig, porchetta, with purple mashed

potatoes or the stuffed pig's trotter called zampone (Campo goes through several whole Niman

Ranch pigs per week).

Desserts are good--creamy budino and cheesecake--and the wine list is highly admirable for

having so many well-chosen bottlings under $50.

Campo is a major player in town, and I wouldn't be surprised to see Estee branch it out to

Lake Tahoe. That city could use it.

Dinner starters $4-$11, pizzas $12-$15, pastas (half portions available) $22-$28, main courses

$13-$50.

KOLO 8: Art Town July 30, 2012

Recently, the Riverwalk Dining District sponsored Dining the District tour, a tour of downtown

Reno restaurants that featured tastes of over 20 different restaurants in the Riverwalk area, and

we were lucky enough to be invited to attend. Our next stop was the Italian eatery Campo, which

was quite popular with diners on the tour. Campo had their tasting set up on their charming patio,

set with an eclectic blend of Victorian settees and bistro tables where guests can linger before

entering the dining room. It was a warm day, and there was a long line waiting to taste the bite,

but everyone was friendly and patient as we waited our turn.

Campo is an elegant space located in the same building as JB Mapes, across from the Riverside

Theater, and it offers lunch, brunch, and dinner menus, which change seasonally. Campo makes

everything in-house, from their pastas to their pizzas, and they pride themselves on their fresh,

local ingredients.

They served a taste of their homemade meatball, which was heavenly. It was soft, juicy, and

tasted fresh, seasoned perfectly, and was the ideal size. The only thing wrong, it was cold, I

would have preferred it hot, but because of the crowd of people, and being served outside, I

suppose that was impossible. I wish that the tasting was served inside, so we could have seen the

inside of the restaurant, as well, but that probably would have been unwieldy with the size of the

crowd. That taste of meatball would certainly bring me back to try another taste of Campo on a

different evening.

Campo offers quite a wide variety of choices on their menus, so diners can try many types of

Italian dishes, and they offer many different brunch choices for a special Sunday brunch. Located

right on the Truckee River, the patio is a great way to spend an evening over cocktails and an

appetizer. Campo is 50 North Sierra Street, Suite 104, 775-737-9555.

Golf Writer Andy Reistetter continues his exclusive "Play-Write" series

playing his first round of golf on a High Sierra golf trip at a course you have

undoubtedly seen on television and wondered what it would be like to play.

Montreux Golf and Country Club is a private gated community located

between Reno and Lake Tahoe and soon will be hosting the PGA TOUR's Reno-

Tahoe Open for the 14th time. Join Reistetter as he flies into Reno-Tahoe,

plays the exclusive Montreux and gets the inside story to this year's Reno-

Tahoe Open.

There I was sitting in my window seat flying up from the south to the Reno-Tahoe International

Airport (RNO). I can't tell you what seat I was in because I was aboard a Southwest flight. There

are seat numbers, but who looks on Southwest? I found a window seat with a "C" boarding pass,

so I knew this was going to be a good trip. When l first saw the High Sierra Mountains, I entered

into some sort of mesmerizing meditation knowing I was coming to play Montreux Golf &

Country Club where the PGA TOUR pros will be playing in exactly five weeks on August 2 in

the Reno-Tahoe Open (RTO).

The High Sierras start 100 miles or so north of Los Angeles and progressively crescendo through

the Sequoia and Yosemite national parks to the magnetic magnificence of Lake Tahoe. Once you

see Lake Tahoe from above—and you cannot miss it—as it is the largest alpine lake in North

America you know you are getting close to landing in what is unequivocally known as the living,

working and playing paradise of Reno-Tahoe.

With golf on my mind, I looked out the window to see green footprints of the golfing god of my

golfing heritage. She walked with care though leaving her imprints of golf courses on the

beautiful terrain. One course safely nestled in the foothills of a valley below, another on the

barren terrace along the ridge northeast of Reno, and a third I could see in the Ponderosa pine

trees on the gentle eastern slopes of snow-capped Mt. Rose-Montreux!

Montreux's 16th hole from the tee... a fun

foursome- (L to R) Palm Springs' Matt

McKay host of the Elevated Tee, the

desert's original golf talk show;

Sacramento's Vince Mastrucco, producer

and host of Golf Talk; yours truly; and Texas

golf writer Steve Habel.

Once landed, the hypnotic state inverts

itself. Instead of looking down on the

glorious mountains and lakes, you are in

the flatness of a high desert valley

looking up to the peaks of what must be

one of God's greatest creations.

The view from the ground is a montage of stunning beauty in all directions. I missed

experiencing Reno when I came to the Fire Science Academy at the University of Nevada Reno

almost 30 years ago. Fighting fires all day requires sleep at night. Now my eyes seemed to be

open to a dynamic community in a majestic setting.

From RNO, I headed south 15 miles towards Lake Tahoe on an expressway. It seemed as though

I was standing on the tee of the opening hole at Montreux quicker than Kevin Na waggling his

way to fame at The PLAYERS or Jason Dufner waggling his way to two PGA TOUR wins!

With only a 9-iron approach and an easy 2-putt par on the first, I was thinking my game is in the

best shape ever. On the second, I am reminded I am playing a Jack Nicklaus creation as the

forecaddie notes its 267 yards to the gigantic Ponderosa pine in the middle of the fairway. I blew

it by the tree into the left fairway. Feeling really good about my game, a thought came to mind of

getting to the last Q-School before the PGA TOUR makes the Nationwide Tour the only ticket to

the BIG tour. Not a realistic thought, mind you, like freshman Jordan Spieth of the National

NCAA Champion UT Longhorns golf team. After all, I meet the age requirement for the

Champions Tour!

A better view from the tee of the 16th at

Montreux. Photograph courtesy of Rod Hanna,

Golf the High Sierra.

Then it dawned on me in the middle of the

afternoon when I flew my wedge 20 yards

over the green on the fourth hole. There's a

reason "High" is in High Sierra. I was

playing high altitude golf and didn't even

know it. I guess golfing in the Reno-Tahoe

area has one very special advantage—

added length.

The playing experience of Montreux is

incredible—views of snow-capped

mountains, crystal clear lakes and the

majestic pines lining the fairways. The

most dramatic elevation change presents

itself on the tee of the 421-yard par-4 17th

hole (Montreux tees are a short 6,539 yards).

The adjective "picturesque" does not do it justice. The criss-cross mowing pattern of the flat

fairway 138 feet below attracts your eye and hopefully your golf ball. You need to be in this

fairway to find the smallish green tightly tucked into a side hill accented with tall pines and

guarded by a gushing creek short and right. Sadly, I still had not learned to judge my distances

and my ball came to rest over yet another green.

After the round, I joined the full contingent of golf travel writers for a reception at the Chocolate

Bar and dinner at Campo's in downtown Reno. On a Sunday night, the activity level was bustling

for "The Biggest Little City in the World." Reno really isn't that little as it is the largest Nevada

city excluding that other gambling and entertainment mecca. I highly recommend the chocolate

shake at its namesake bar and the Dover Sole/Prince Edward Island Mussel Sauce entrée at

Campo's. Travel golf writers tend to be a sociable sort of people especially when intermingled

with local public relations and sales and marketing folks.

Author with Jana Smoley the Executive

Director of the Reno-Tahoe Open at a

reception at The Chocolate Bar in

downtown Reno, Nevada. Note the

chocolate shake... hmmm very tasty!

I had the remarkable pleasure to meet

Jana Smoley, the Executive Director

of the Reno-Tahoe Open (RTO).

Since becoming the skipper of a

rising boat in lowering economic

times, she, her team and partners have

made changes in the RTO as dramatic

as the Montreux golfing experience.

In our ten minute conversation my thoughts were not about adding a women's touch to

professional golf. My thoughts were simply that getting a natural leader and someone who really

cares into the right position is a tremendous catalyst for change probably anywhere on this

planet.

The RTO will become the only PGA TOUR event using a Modified Stableford scoring system

starting with their 14th rendition in August. Weighted heavily towards sub-par scoring on each

hole, the format encourages a "go-for-it" attitude which makes for exciting golf on an inspiring

golf course!

Jana, the mother of two young children and an obvious adventure athlete is bringing Annika

Sorenstam to the RTO for the second year in a row with a Women's Day leading into the

tournament on Sunday, July 29th

. She is also switching the

playing of the nines at Montreux to showcase the mountain

views of the closing holes for the millions of golfers

around the world watching on TV.

The Reno-Tahoe Open and Montreux Golf & Country

Club are making their imprint on the PGA TOUR no

different than the golfing god's golf course footprints on

the High Sierra landscape. Both are inspirational.

This is the RTO gopher who is very excited about the new

Modified Stableford scoring format for the 2013 Reno-Tahoe Open... catch all the excitement on the

Golf Channel beginning on Thursday, August 2nd.

Want a tip on where to schedule your next golfing vacation?

My tip is head for RNO, watch the RTO at Montreux and golf, golf, golf- there are over 50 golf

courses in the Reno-Tahoe area. You may not remember your seat number but I bet you will

remember every golf hole you played.