#BoardingpassBougie: Discovering The Wonders Of Reno, NV With Curators Of Cool Collective

February 8, 2018 No Comments

Back in January, I was fortunate enough to link up with a group of amazing influencers and content creators for a ski trip to Lake Tahoe. But before trekking up the mountain, we had a chance to check out Reno, Nevada as well.

I visited Reno once back in 2016 over Halloween weekend and fell in love with the scenery, food, and lost quite a bit of cash attempting to gamble.

Naturally, I had to take a trip back and spend more time soaking up what the city had to offer before hitting the slopes with my Tahoe team.

We kicked off our time in Reno with an organic pizza dinner and craft cocktails at Pignic Pub and Patio, a converted house that boasts an extensive menu of original top-shelf drink concoctions, pool tables and grills open for BYOBBQ cooking out.

After debating the virtues of Whole Foods vs. Trader Joes over drinks on the patio, our sponsors brought in pizzas from the bar owner’s other venture, Noble Pie Parlor. With pizzas made with local organic non-GMO produce and meats and some vegan options, all served on in-house made dough and sauce. Needless to say, we were happy and full…and a bit tipsy. We capped all that off with a private comedy show for Reno mayor Hillary Schieve and a few more drinks at Grand Sierra’s LEX Nightclub bar.

After some much-needed rest, we set out the next day for Fallon, NV. We stopped for a quick brunch on the way in Carson City, before driving down the tree-lined, picturesque setting of Frey Ranch Estate Distillery.

While there, owner and operator Colby Frey taught us the ins and outs of growing wheat, barley and corn, distilling it into whiskey, aging it in barrels, and — the fun part — DRINKING IT.

After we were properly educated and buzzed, we headed back to Reno to have an all-black dinner at The Depot Craft Brewery and Distillery. Located inside a renovated train depot, The Depot boasts house-made beers and whiskeys, and a menu filled with gourmet burgers, lamb, pork, and gluten-free and vegetarian options that were ALL absolutely delicious.

We dined with owner Brandon Wright, who gave us a tour of their brewing and distilling facilities behind the restaurant and gave us even more detail on the brewing and distilling process.

After this, we were all tipsy, properly exhausted, and excited about our impending ski adventures at Diamond Peak the next day. After heading back to the resort and trying our hands on the slot machines for a few quick minutes, it was off to rest up for the slopes.

Stay tuned for more from our ski adventure!

Photos: Joe Chea

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