How Roundabout Business Grew From a Small Market/Bistro to a Multi-Million-Dollar Full-Service Food & Beverage Company Is it possible to grow a catering company into a multi-million-dollar business without any debt? Husband and wife, Colin and MaryBeth Smith, did just that and continue to grow their empire by being liquid…
Healthy Holiday Food Swaps By: Morgan Vitti It’s that time of year again. The Christmas lights are going up around town, the weather is getting colder, people seem to be smiling a little more, and your pants might be feeling a little tighter than usual. Welcome to the holiday season!
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A nice winter fish for you to consider is salmon. Chef Colin seared the salmon and took a cranberry chutney that he had from Thanksgiving, and whipped in some raspberry vinegar, extra virgin olive oil, thyme and parsley. This makes for a nice vinaigrette, because it’s acidic and tart. He
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Soups should be simple. Chef Colin shares some ideas for tasty, filling soups. He made a tomato bisque, using chicken stock, garlic, onion and then pureed the ingredients all together, and topped the soup with a puff pastry and mozzarella. He also made Thai butternut squash soup, which is also
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It’s getting a bit colder, so Chef Colin shares a comforting risotto recipe with roasted butternut squash, smoked bacon, peas and spinach. There’s really no myth to risotto. It’s really just rice. You use a different kind of rice (Carnaroli) and you put the water in gradually. It’s a little
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By Johnathan L. Wright, Reno Gazette-Journal Rancharrah, you have a chef. Colin Smith, co-owner of Roundabout Grill in Whitney Peak Hotel and Roundabout Catering & Party Rentals, recently was named consulting chef and food and beverage director for the Club at Rancharrah. Smith shared his appointment exclusively with @RGJTaste. The
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Here is a delightful recipe for an easy and delicious cream of asparagus soup. 2 pounds green asparagus 1 large onion, chopped 2 tablespoons unsalted butter 5 to 6 cups chicken broth ½ cup heavy cream ¼ teaspoon fresh lemon juice, or to taste ½ teaspoon white vinegar 1 teaspoon
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By: Bridget Henderson, Registered Dietitian (to be) With all the nutrition and health tips on the web these days, it’s hard not to get sucked in. Everyday it seems there’s a new food fad or fad diet being talked about. But dieter beware-those lose weight quick schemes are not what
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Chef Colin was feeling “fall-ish,” so he brought an herb roasted chicken to the studios. He added caramelized vegetables such as fennel, onions, herbs and zucchini. He brined it for an hour (in salted water) and roasted it hot at 410 degrees, for 45 minutes to an hour, to keep
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By: Shanti Wolfe, Registered Dietitian Lab work and annual check-ups with your primary care physician are an important part of keeping us healthy by keeping us informed. Our bodies are very complicated and should get annual check-ups from a medical professional at least once a year utilizing lab tests.
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