MaryBeth and Colin Smith, local business owners of Roundabout Catering, Smith and River, Tannenbaum Events Center and The Meadows at Fernley, have announced the acquisition of The Virgil. The Virgil is one of Reno’s landmark event, party and wedding venues with space for boardroom meetings and corporate gatherings. The Virgil’s…
Start your next cookout off right with this light and healthy grilled appetizer! Roundabout Catering’s Executive Chef Chris Nealon shares an easy and healthy appetizer or snack option, perfect for the summer barbecue season. See the segment here. Get ready to amaze your guests with your grilling skills preparing these
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It’s time to break out the grill and get ready for those summertime nights with the family! Chef Colin shares one of his favorite fun summertime appetizers. See the segment here. The seared scallops on grilled veggies are not only tasty but are quick and easy to make, perfect for
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Roundabout Grill has joined the Reno Vegan Chef Challenge. The mission of Vegan Chef Challenge is, “Bringing Vegan Dining into the Mainstream.” Local chefs are challenged to create new healthy, tasty and satisfying vegan dishes which can appeal to all diners, not only vegan diners. Chef Colin talks about this
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As part of the new dinner menu at Roundabout Grill, Chef Colin prepares a roasted pork with miso butter (yummy umami flavor!), served with sesame ginger fried rice and sautéed baby bok choy, which they blanch. The culinary team brines and roasts a whole rack of pork. They pull it
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It’s the new year, and a great way to get your eating back on track is to have healthier eating alternatives. Pastry chef Jamie Maxfield prepared these oatmeal muffins on Fox in the Morning. She used oatmeal instead of flour and honey instead of sugar. The muffins also have some
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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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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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