Campo January 2015 Newsletter

Coming Up @ Campo

January 26th – Tres Sabores Wine Dinner
On January 26th at 6:30 p.m., Campo will present a wine dinner with Tres Sabores Winery. Tres Sabores means “Three Flavors” in Spanish, and the winery focuses on growing certified organic Cabernet Sauvignon, Zinfandel, and Petite Sirah at the ranch in Rutherford, Napa Valley. A blend of Zinfandel, Petite Sirah, Cabernet Sauvignon, and Petite Verdot called Por Que No? will be featured at the dinner. Cost is $75 per person, tax and gratuity are not included. The wine dinner will be held in the back of the restaurant, reservations are required.

February 14 – Valentine’s Day
It’s never too early to start booking Valentine’s Day reservations! Menu details will be outlined in our February newsletter, but get a head start and make a reservation at Campo by calling (775) 737-9555. We fill up quickly!

On the Plate

Duck Pappardelle
We start by breaking down whole ducks and then we season and roast the legs and thighs to crispy perfection. The skin is removed and deep-fried, while the leg meat is removed from the bones. Duck bones are then roasted again before they are boiled down into a rich, dark duck stock. We then focus our attention to the sugo process. Leeks are caramelized and deglazed with orange juice, and then the duck meat is added. We spend the next few hours perfecting the duck sugo with fried skin, mandarin orange simple syrup and a few other special ingredients. At the end of our two-day adventure, we toss the rich, bright sugo with our handcrafted pappardelle pasta, which is finished with candied mandarin orange zest. It is the perfect dish for a cold, winter evening.

In the Glass

Por Que No? From Tres Sabores
The Por Que No? is a rich and spicy Zinfandel blend with notes of blackberry, raspberry, and cinnamon. This winsome blend will leave you asking: “Why Not?” Dark fruit flavors pair well with roasted meats, game, and grilled steak. Campo will be featuring the Por Que No? at our Tres Sabores Wine Dinner on January 26th. For more information please call (775) 737-9555.

Get to Know Us

Meet John Lang. John is the man behind all of those delicious Campo pizzas you have been loving. John has been with Campo for a little over a year and if you ask him what his favorite pizza is, he will tell you he hasn’t met one he doesn’t like.

Why Campo?
Mainly because of Mark Estee. I heard about who he is and how he works. He likes to get things done, use great ingredients, and make things taste great. So, mainly because of Marko.
Favorite Dish?
Favorite Cocktail/ Wine?
A dark ale
Favorite locally grown ingredient?
Oyster mushrooms
In one word, describe Campo’s restaurant culture:

Know your Farmer

Located near the intersection of Rock Blvd and Mill St. Avanzino Farms has been providing produce to the Reno-Sparks area since 1925. The original 42 acres were purchased by Jack and Mina Avanzino and planted in a variety of vegetables. Starting in the early 1950′s, their son George grew the important crops of the time – potatoes and onions. Currently farmed by Doug Avanzino, the remaining 30 acres has returned to growing a variety of row crop vegetables for the local market. These include corn, squash, beets, carrots, cucumbers, potatoes and pumpkins. As the last remaining vegetable farm in Reno, Avanzino Farms stands as a reminder of the areas agricultural past.

From the Blog

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