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Farm to Fork Across America: Artisan Parmesan, Vertical Tasting, and Food Culture in Reno | Julie Ann Fineman

Photo: Julie Ann Fineman

Photo: Julie Ann Fineman

South Carolina, Nevada, Parmigiano-Reggiano… must have more than one thing in common, but for today Chef Natalie Sellers of 4th Street Bistro in Reno makes the connection. I met Natalie at the recent Chef\’s Collaborative Summit in Charleston. The Parmesan part, courtesy of her specialty cheese purveyor, Wedge, together they\’re committed to a food education program as promoted by the Chef\’s Collaborative.

Lee and I are in Natalie\’s restaurant, snuggled in a 1930s bungalow, hiding from the roadway behind a curtain of vibrant yellow reeds on the edge of downtown. Awareness of finer, fresher foods is coming to Natalie\’s customers through a vertical tasting of specialty parmesan Parmigiano-Reggiano, accompanied by a four-course meal featuring local sustainable farm fare and wine pairings. Wedge owners Laura Conrow and Peter Burge are walking the diners through the nuances of parmesan making, aging and tasting.

via Farm to Fork Across America: Artisan Parmesan, Vertical Tasting, and Food Culture in Reno | Julie Ann Fineman.


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