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A Taste of Tuscany
"This is the best part of the whole meal," swoons Julie Mottes between spoonfuls of honey and brittle semifreddo atop Guanaia chocolate fondue. "You should write your story starting with dessert and work backwards."
Considering the out-of-this-world-delicious meal we've been enjoying this particular February evening, Mottes' assertion is a bold one, but our dinner companions—Mottes' friend Shari Weinberger and Editor Matthew B. Brown—and I agree: This ranks among the best desserts we've ever tasted.
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License to Distill
Like many Nevadans, George Racz came to the Silver State in pursuit of the American Dream. The Hungarian-born immigrant saw opportunity in the Las Vegas Valley, though it wasn't gold or a huge jackpot he was after; it was a good cocktail. A fine drink wasn't hard to come by in Sin City, but one made with locally distilled spirits was.
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Tahoe Lobster Company
The story of the Tahoe Lobster Company begins with the first written introduction of signal crayfish in 1895: 19 males and 31 females in Marlette Lake. Since Marlette feeds into Lake Tahoe, the crayfish had no problem getting well established in both Nevada lakes.