Campo December 2014 Newsletter

Coming up at Campo!

December 6
Kids and Chefs Cook for Success: Chef Mark Estee will be taking on the role as sous chef to Grace Keating, winner of the Healthy Lunchtime Challenge for Kids and Chefs Cook for Success. Grace and Mark will be the first to use the new demonstration kitchen at Reno Provisions. Join them on Saturday, December 6 at 11am. This free event is open to the public. We look forward to seeing you there!

December 11
Greets and Eats with Nevada Grown: Come join us for the Nevada Grown Greets & Eats event! An evening of great food and great company. Chef Mark Estée will serve tantalizing appetizers, sourced from local purveyors, including Alpine Ranch, Glorious Garlic, and Mewaldt Organics. Meet and mingle with farmers, ranchers, chefs, restaurateurs, institutional buyers, food entrepreneurs and community members, and learn how you can source and benefit from locally grown food.

Time: 6pm
Cost: $10
Location: Reno Provisions

December 24 & 25
Happy Holidays! Campo will be closed on Christmas Eve and Christmas Day. We will resume normal business hours on December 26.

On the Plate

Shrimp Saffron Fettuccine: The jumbo shrimp used in this pasta dish are caught wild off the Mexican coast and have no additives or chemical processing. Paired with our handcrafted saffron fettuccine, gently braised fennel, and in-house pickled Fresno chiles, each bite leaves you wanting more. The simplicity of this dish is matched only by the sweetness from fennel and subtle heat of the chiles. The fettuccine is kissed with saffron, bloomed in wine and compliments the briny shrimp perfectly. We invite you to stop by and enjoy this dish with your favorite glass of wine!

In the Glass

One of the most recent additions to Campo’s wine by the glass list is the Vigne Surrau Cannonau. This vibrant red wine hails from Sardegna, which is the second largest island in the Mediterranean Sea.

In Sardegna, Cannonau is the local name for the Grenache grape. Locals claim that the grape originated on the island and spread to other regions in Spain and France.

Vigne Surrau’s Cannonau di Sardegna is a juicy wine with aromas of raspberry and ripe cherry. The Cannonau does not see oak aging, and the fresh fruit really shines. Notes of baking spice and herbs mingle with bright red fruit on the palate. Enjoy a glass of the Vigne Surrau Cannonau with a wood-fired Campo pizza, which features housemade pancetta, salami, sausage, tomato & mozzarella.

Get to Know Us

Meet Melissa Ulloa. Mel has been a bartender with Campo for over a year. When she is not running circles around the bar you will find her running the trails of Reno. The campo running club wouldn’t exist without her.

Why Campo?
I have never met someone so zealous and passionate as Mark Estee. Working for someone like that makes you enjoy coming to work.

Favorite Dish?
The Bee Sting pizza, gluten free

Favorite Cocktail/Wine?
Row 11 Pinot Noir

Favorite locally grown ingredient?
Shishito peppers

In one word, describe Campo’s restaurant culture:

Know Your Farmer

The River School Farm is a venue for year-round farming, special events, and educational opportunities that demonstrate a holistic approach to sustainable living, bioregional design, and creative expression. They specialize in growing greens and root crops year-round in hoop houses, low tunnels, and row covers.

From the Blog

Check out my latest column, Table 33, in the Reno Gazette Journal!

Share the joy