If you know me, you know that I love good food. You may not also know that I’m a huge fan of all things dairy, especially cheese. (Also, ice cream.)
So, I was thrilled to be a part of National Dairy Month in June, organized by the Nevada Dairymen & Dairy Council of Nevada®. Who wouldn’t love a chance to taste a variety of dishes created by local chefs especially for Nevada Dairy Month?
My wing woman Jorja and I visited four different restaurants last month, each offering a unique dish that was only available for Nevada Dairy Month. Spoiler alert: those dishes are no longer on the menu; you can find the recipes for them at the end of this post.
We began at Sassafras Eclectic Food Joint with the Cheezeno Burger, which included grilled paella cheese on a potato bun with mixed artisan greens and a homemade chipotle crème. Owner and Chef Anthony Fish said he was inspired to participate in National Dairy Month to support his favorite Dairy, Sand Hill in Fallon.
Next, we headed to Liberty Food & Wine Exchange, where we sampled a delicious and unusual dessert, the Perla di Zafferano. Chef Katie said she was inspired to participate in National Dairy Month to showcase her creativity using spices that are not usually found in desserts. The Perla was a delicious and light dessert that’s perfect for summer. Chef Katie won’t give everything away, but she did tell me that ingredients include milk, along with cardamom and saffron, which give it a surprising flavor.
After that, we visited Two Chicks in Midtown for breakfast. But not just any breakfast, mind you. We got to try their special Green Eggs and Ham Breakfast Quesadilla!
Haley (Red Chick) and Jessie (Yellow Chick) and I go way back. They both made sure they spoiled my dad, Papa Tony, and me during every visit. Both are Nevada natives and Reno enthusiasts. Best friends and co-workers for over a decade, they’re more like sisters.
They’ve been in the cheese business since they were kids, so it made sense to capitalize on what they know best! The Green Eggs and Ham Breakfast quesadillas featured Sand Hill Dairy serrano white cheddar, scrambled eggs, ham, salsa verde, and avocado. Check out my interview with them below!
My final stop for National Dairy Month was The Slanted Porch, where Jorja and I enjoyed chatting with Chef Steve Hernandez and Owner Dawn Whitten. Oh my goodness, the Sand Hill Dairy Mac and Cheese was the BEST! The creamy freshness brought back memories of being on my family’s farm in Nebraska. This is the perfect down-home, farm fresh, locally sourced mac and cheese made with Sand Hill whole milk, cream, and three kinds of Sand Hill cheese!
If you didn’t have a chance to try these dishes last month, you can in the comfort of your own home, since the chefs kindly shared them. Let me know how the dishes turn out, and which one was your favorite!