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.