MaryBeth and Colin Smith, local business owners of Roundabout Catering, Smith and River, Tannenbaum Events Center and The Meadows events venue, have announced the acquisition of Franco Baking Company. For more than 50 years, Franco Baking Company has been producing freshly baked bread at its facility in Sparks, Nevada. With…
Naturally grazed, pin-raised off of Chilean Patagonia Verlasso Salmon is such a tasty, fresh choice for spring and summer barbecuing. Located deep in the southern hemisphere, Chilean Patagonia offers the perfect environment for sustainable aquaculture. Featuring vast stretches of clean, cold, crystal clear water and strong ocean currents, the region is
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Chef Colin shares some practical tips on preparing asparagus. If you’re not going to cut off the ends of the asparagus and use the whole stem, peel down the asparagus at the bottom like an apple Cook your asparagus in a lot of salty boiling water (you will trap the
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By Beth Bach After this winter (especially in Reno-Tahoe), everyone is anxious to get out! It’s a great reason to celebrate your company or organization’s long first quarter of the year with a fun-filled gathering. However, northern Nevada can be tricky in spring. If you are planning a spring event,
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Pastry Chef Kevin Futamachi from Roundabout Grill and Roundabout Catering & Party Rentals joined Fox 11 in the studio to make a lovely brioche tart and pavlova, which can be pretty easy to make in your own kitchen!
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Colin Smith, Chef-Owner of Reno-based Roundabout Catering & Party Rentals, Gym Rat and Caveman Meal Programs and Roundabout Grill inside the Whitney Peak Hotel, will attempt to put the smack down on Bobby Flay on Season 12 of Beat Bobby Flay on the Food Network. Set to premiere on April 20th,
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It’s fun, it’s fresh, it’s fishy! Here are some new ways to fancy up your fish with Chef Colin. Here are 3 new dishes available at Roundabout Grill: Brown butter petrale sole with fresh herb spaetzel with hazelnuts, green beens and cured lemon. You can bake, poach or sauté it. Monkfish
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Here is an amazing cocktail to enjoy as the weather warms up, courtesy of Sarah McElroy, beverage manager of Roundabout Grill. You can also ask for this at the restaurant or request at your next catering event with Roundabout Catering & Party Rentals. 1.5 oz Tahoe Blue vodka 3/4 oz
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It’s likely that the Midwestern values that MaryBeth Smith brings to Roundabout are at the core of the company. MaryBeth is the heart of operations at both Roundabout Catering and Roundabout Grill – and the reason why she and Chef Colin Smith have had a dedicated, committed and inspired team
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Asparagus, shiitake mushrooms, morel mushrooms. artichokes, peas, carrots, cabbages… These are all the fresh produce you can put to work in a spring tart. Go to the freezer section in your grocery store and get puff pastry, and put it in your ‘fridge for two days to let it defrost and
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