Carson City live entertainment for June 13-19 | NevadaAppeal.com

Carson City live entertainment for June 13-19

CW and Dr. Spitmore from noon to 2 p.m. today at Comma Coffee, 312 S. Carson St.

The Denver Saunders Duo at 6 p.m. today and at 7 p.m. Thursday at the Carson Valley Inn in Minden.

DJ Trivia from 7 to 9 p.m. today at Bella Fiore Wines, 224 S. Carson St., Suite 8, and 5-7 p.m. Saturday at Living the Good Life, 1480 N. Carson St.

Ev Musselman from 5:30 to 7 p.m. Friday, Sunday and Monday in the Reno Rodeo Branding Room, 1350 N. Wells Ave. in Reno.

An open mic night at 7 p.m. Friday at A to Zen, 1803 N. Carson St.

Blues Night from 6:30 to 9:30 p.m. Friday at Living the Good Life, 1480 N. Carson St.

Caravanserai, a tribute to Carlos Santana, in the free GE Family Concert Series at 6 p.m. Friday in Minden Park.

Mo'z Motley Blues Band from 8 p.m. to midnight Friday and Saturday Max Casino, 900 S. Carson St.

Live music from 8 p.m. to midnight Friday and Saturday at the Casino Fandango, 3800 S. Carson St.

Elizabeth Tully from noon to 2 p.m. Friday at Comma Coffee, 312 S. Carson St.

One Way Street from 8:30 p.m. to midnight Saturday at Living the Good Life, 1480 N. Carson St.

The Carson City Off-Road will host the Desert Rhythm Project and MarchFourth Marching Band at 6 p.m. Saturday in downtown Carson City. The Lique will precede the performance at 3 p.m. in McFadden Plaza.

Granger Smith featuring Earl Dibbles Jr. at 8 p.m. Saturday at the Carson Valley Inn's TJ's Corral. Tickets range from $29 to $39.

Musicole with Michael C. at 8 p.m. Saturday at the Red Dog Saloon in Virginia City.

Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Reckless Envy from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St.

Randy Ide from 8:30 a.m. to 1 p.m. Saturday at the 3rd & Curry St. Farmers Market.

Noon music at A to Zen, 1803 N. Carson St., on Friday, Saturday and Monday. Local musicians — Dave Leather on Friday, CW Bayer on Saturday, and The Hoboes on Monday — will play until 2 p.m.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

The John Dawson Band at 8 p.m. Friday and Saturday at the Carson Valley Inn in Minden.

Stand-up comedy by Daniel Dugar at 8 p.m. Friday and Saturday at the Carson Nugget, 507 N. Carson St. Doors open at 7:15 p.m. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

All music genres and styles from musicians of all ages are welcome at Music Jam Sundays, hosted weekly from 2 to 4 p.m. at A to Zen, 1803 N. Carson St.

Under the Radar at 1 p.m. Sunday at Genoa Bar, 2282 Main St., Genoa.

Patrick Major at 6 p.m. Sunday and Monday at the Carson Valley Inn in Minden.

Cliff and Dave at 6 p.m. Tuesday at the Carson Valley Inn in Minden.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Recipe: Adele’s Pea Salad and Pork Chops with Marmalade, Apple, Cherry, Cranberry Sauce by Charlie Abowd

We're in June and here in our capital city, event season is underway!

It's time to mark your calendars and get your tickets for our 10th annual Concert Under the Stars, A Benefit for The Greenhouse Project, taking place July 11 at the Brewery Arts Center.

Over the years, we have welcomed amazing talent to the stage and this year TGP presents Jefferson Starship, Rock and Roll Hall of Fame inductees and music legends.

Those of you who know me, know my love of the Grateful Dead, so you can imagine how excited I am that Midnight North, Terrapin Crossroads' house band fronted by Grahame Lesh, son of Phil Lesh, opens the concert beginning at 6:30 p.m. Doors open at 5:30 p.m.

This event is TGP's biggest annual fundraiser, with all funds supporting the organization's mission of agricultural education and growing fresh produce for those in our community who otherwise wouldn't have access. The Greenhouse continues to expand its footprint, collaborating last year on the Foothill Garden located at Carson Tahoe Medical Center's campus, and now plans to implement a community garden at Mills Park are taking shape.

The concert evening features a live auction, and there will be several food vendors and bars open offering a variety of food and beverage options.

Tickets, starting at $30, are available at http://www.carsoncitygreenhouse.org.

The Carson City Fair takes place July 25-29, with the Youth Livestock Auction featured Saturday, July 28, 5-7 p.m. The youth who are there selling their livestock projects are either affiliated with 4-H, FFA, or Grange, or are independent of any organization. Any youth in the state of Nevada, as well as any state that has a county that borders Nevada, may participate.

The community's support by purchasing an animal at auction is priceless. Many of these young people use the proceeds to put in their college savings accounts and to purchase things they need. Others use the money to purchase breeding animals, becoming small-scale producers and business folks in their own right. Even more importantly, community support and participation encourages young people engaged in positive pursuits that foster qualities of responsibility, groundedness, leadership and connectedness to the environment and one another, all needed in a productive society.

Many of the dishes featured at Cafe at Adele's feature product we've purchased at the auction, of which we're proud supporters. Anyone can participate in the auction, either as an individual or as a group.

To register to buy an animal, simply arrive a few minutes early to get a buyer's number. Those who know ahead of time that they're looking for a certain species or want to represent a certain area, are asked to contact Lindsay Chichester, fair organizer, at 775-887-2252 or chichesterl@unce.unr.edu. She can connect buyers with growers so relationships can be established in advance. Fuji Park is located at 601 Old Clear Creek Road, Carson City.

This column is special because it features the most requested recipe in the history of the restaurant, Adele's Pea Salad. Yep, I'm finally spilling the beans on this long-held family recipe and pairing it with tasty Pork Chops with Marmalade, Apple, Cherry, Cranberry Sauce. These recipes can be easily doubled or tripled to accommodate either an intimate dinner or a larger summer gathering.

I hope you find as much joy in creating these dishes as I. Now, let's get cooking!

Adele's Pea Salad

4-6 servings

2 cups frozen peas, thawed and rinsed (I recommend Trader Joe's brand)

1/3 cup sweet red onion, chopped

1/3 cup Roma tomatoes, ripe but firm and deseeded (meaning gently squeeze the seeds and use only the tomato meat), chopped

1/3 cup crispy bacon bits (fresh, not pre-fab)

1 1/4 cup sour cream, drained

1 tablespoon lemon pepper

1 tablespoon fresh squeezed lemon

Sea salt to taste

To drain sour cream, pour into a fine strainer. I line my strainer with cheese cloth and then place in the sour cream. Allow excess liquid to drain off for approximately 30 minutes.

Place all ingredients except the sour cream in a bowl and gently but thoroughly combine, as we want to avoid mashing the peas. Finally, gently fold in the sour cream. Place in the refrigerator until ready to serve.

Pork Chops with Marmalade, Apple, Cherry, Cranberry Sauce

Serves 4

Season 4 pork chops, cut 1-1 1/2 inches thick (hopefully from the pig you and/or your co-op bought at the auction!), with a rub of sea salt, fresh cracked pepper and a touch of cinnamon. Place on a pre-heated medium-to-medium-high barbecue. Be sure it's not too hot. Grill for approximately eight minutes per side. Don't over cook!

In an 8-inch saucepan place the following ingredients:

2 tablespoons butter, unsalted

2 tablespoons orange marmalade

1/4 teaspoon cinnamon

2 tablespoons pure maple syrup

1 1/2 cups apples (Granny Smith is best this time of year), peeled and diced

1/4 cup dried cherries or cranberries

1/2 cup apple juice, unfiltered

Over medium-low heat, let ingredients simmer until reduced by 50 percent, approximately 10-15 minutes. Be sure to keep an eye on it, stirring frequently as the sugars from the marmalade and syrup may cause it to burn.

When done, set aside in a serving bowl while you finish up the chops. The sauce can be served hot or room temperature. I don't recommend cooking this the day before as it will become too coagulated.

Once the chops are grilled, plate individually and serve sauce on top or on the side, per preference. Of course, add a side of Adele's Pea Salad and for a finishing touch, Cafe at Adele's Somaliere Steve Sanchez recommends the Bonterra Chardonnay. This wine is created from 100 percent organic fruit, delivering crisp apple, cream and a touch of sweet spice followed by a clean lemon minerality (www.bonterra.com/winecategories/chardonnay/).

Chef Charlie Abowd co-owns Café at Adele's with his wife Karen Abowd. At 1112 N. Carson St., Café at Adele's is open daily at 8 a.m. for breakfast. Lunch is served from 11:30 a.m. to 3 p.m. and dinner from 5 to 9 p.m. For information or to makes reservations, call 775-882-3353, or visit adelesrestaurantandlounge.com. For a growing compilation of Chef Charlie's recipes, published at Adele's website and in the Nevada Appeal, visit http://www.CharliesRecipes.com.

Ramos Brothers Circus is in Carson City

The Circus is in town.

The Ramos Brothers Circus is in Carson City and will be presenting shows every night beginning today through June 18. Shows will be held at 7:30 p.m. every night, with the exception of Saturday nights.

In addition, there will be three shows on Sunday and June 17 at 2, 5 and 7:30 p.m. There will be two shows on Saturday and June 16 at 5 and 8 p.m.

The circus will be held at the Carson Mall on the site of the former Copeland Lumber building. The circus will feature acrobats, jugglers, clowns, motorcycles and the human cannon ball.

Tickets are $25 for general admission, $30 for front row, $35 for VIP and $15 for ages 2-11. General admission tickets for $20 are available at ramoscircus.com, using the promo code CIRCUS2018.

Senior citizens who present this article at the circus will receive admission for only $5.

Recipe: Dry rub and wet marinade for perfect pork chops by David Theiss

We've all cooked that dry pork chop and wondered what went wrong. Today I'm offering a surefire way to enjoy that tasty pork chop without having to choke down dry meat.

Pork has changed over the years; what was once a sketchy food that most definitely needed to be overcooked in order to be eaten safely is now a great protein many enjoy. With the refinement in growing and processing techniques along with reliable refrigeration, you no longer need to cremate it to enjoy it.

Food habits are hard to change, (like overcooking pork), but with solid research and lots of development of pork, they have come up with suggestions as to how to cook it properly and still enjoy a moist, tender pork chop for any meal.

I really like grilled pork chops for the wonderful flavor; my cooking suggestion today is two different ways to prepare pork chops before grilling to help with the process: one is a wet marinade and the other a dry marinade.

Wet marinade, as it sounds, has a liquid feature (not always water) and includes seasoning, juices, vinegars, etc., that are blended and introduced to the pork for a period of time to embellish flavor, tenderness and juiciness. Key ingredients to a wet marinade include an acid (citrus, vinegar, and wine work well), an oil (olive and avocado oils work great), spices, and herbs for flavor. The idea is the acid in the citrus or vinegars help break down the tissue while the oil and seasonings infuse the meat with flavor while absorbing moisture. These ingredients and the time put into it will reward you with tender and juicy pork chops.

The other option is a dry marinade, which is a dry rub that's applied to the pork before setting for at least an hour as to impart its flavor into the meat. This can be your favorite dry rub or a number of seasonings that go with pork. The favorites are cumin, garlic, rosemary, thyme, onion, mustards, and peppers (black, white, cayenne, and chili). Dry marinade helps flavor the pork and creates a nice crusty exterior when cooked perfectly with a bit higher heat. They're delicious!

Now for the most critical part: cooking. Your grill can be gas or charcoal, but either way, be prepared to spend some time there. Pour yourself some wine and enjoy the aromas coming off your grill while tending to the meat. Make sure you have a decent meat thermometer handy as this is the best way to tell when they're finished.

After turning your meat several times, be sure to check the internal temperature in the thickest portion of the meat. Wait about 30 seconds for the most accurate reading.

Cooked pork temperatures have also changed over the years; the U.S.D.A. now recommends finished pork is 145 degrees with a three-minute rest. This new recommended temperature is a significant 15 degrees less than what was previously recommended and typically will yield a finished product that's pinker in color than most home cooks are accustomed to … but they're much more delicious, tender and juicy. I personally recommend a five-minute rest under a foil cover after bringing them off of the grill when they hit 145 degrees. Resting is a really important step in cooking meat. Steak, chicken roast, turkey, and pork all are generally tastier, more tender and juicer, when rested after cooking. With a little preparation and attention to times and temperatures, you too can have a delicious, tender, juicy pork chop for dinner!

Simple rules for marinating effectively

Beef, chicken and pork should be marinated for no less than one hour and no more than 24 hours.

Use plastic or glass containers. Plastic storage bags work great also.

Make sure to refrigerate while marinating.

Don't reuse marinades once it has been in contact with your protein. You may use it to baste while cooking, but it must be discarded afterwards.

David's Dry Rub

This rub works well with all kinds of meat, so use a little and save the rest for another meal! It's also great on steaks!

Ingredients:

1 tablespoon garlic salt

1 tablespoon onion salt

1 tablespoon celery salt

1/2 teaspoon paprika

1 teaspoon brown sugar

1/2 teaspoon chili powder

1/2 teaspoon ground thyme

1/4 teaspoon dry mustard

1/2 teaspoon black pepper

Directions:

Combine all ingredients and mix well. Rub on pork chops and place on a rack so both sides can be open to the air in your refrigerator. Let sit for a half an hour in the refrigerator, then let sit at room temperature for 15 minutes. Cook on grill approximately 400 degrees, pour that wine, and watch them cook. After turning several times, test the temperature and remove at 145 degrees. Let rest for five minutes covered, and then serve.

Wet Marinade for a tangy pork chop

Makes enough for 4 pork chops

Ingredients:

3/4 cup apple cider vinegar

3 tablespoons soy sauce

Pinch black pepper

1/4 cup brown sugar

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1 chopped scallion

1/2 teaspoon mustard

Directions:

Combine all ingredients, mix thoroughly and pour marinade over the chops. Seal the top and make sure all ingredients cover the pork. Retire to refrigerator for at least an hour. I prefer two hours.

Cook on grill at about 350 degrees turning several times. With wet marinade, slower is better. Test with thermometer, remove at 145 degrees, rest for five minutes with a foil cover and serve. Enjoy!

David Theiss is owner of Butler Gourmet Meats, serving Carson City for over 45 years.

Carson City live entertainment for June 6-12

More than a 20 bands and other entertainers are slated to perform at the Nevada State Fair, which runs 11 a.m.-10 p.m. Thursday-Sunday in Mills Parks, 1111 E. William St.

The celebration of Nevadan culture will include carnival rides, Civil War reenactments and other revelry, including the following entertainment lineup:

Thursday — Aerial dancers at 3 p.m.; Magdalena Alvarez La Voz del Sentimiento at 4 p.m.; Mystic Moon Belly Dancers at 5 p.m.; South Bound Train at 6 p.m. and Asylum Sideshow at 8 p.m.

Friday — Canyon White at noon; Frankly Fictitious at 1 p.m.; Miss Pleasant Valley 2018 at 2:45 p.m.; Greg Austin at 3:30 p.m.; Rhino Fish at 5 p.m.; Southern Cut at 6:15 p.m. and Leaving Town at 8:30 p.m.

Saturday — Makayla Taylor at 11:30 a.m.; Taylor Rennee at noon; Frankly Fictitious 1 p.m.; Rhino Fish at 3 p.m.; Ambush at 5 p.m.; Super Natural Heroes at 7:15 p.m. and Dead Letter Disciple at 8:30 p.m.

Sunday — Big Heart at noon; Rhino Fish at 1 p.m.; Frankly Fictitious and 2 p.m.; One Way Street at 3 p.m.; Makayla Taylor at 5 p.m.; Kris Rodriguez at 5:45 p.m.; Delemi at 7:15 p.m.; and Superkiller at 8:30 p.m.

Other performances planned this week include the following:

CW and Dr. Spitmore from noon to 2 p.m. today at Comma Coffee, 312 S. Carson St.

Tyler Stafford at 6 p.m. today at the Carson Valley Inn in Minden.

Ev Musselman from 6:30 to 8:30 p.m. Thursday at The Feisty Goat, 1881 E. Long St.

Thirsty Thursday Karaoke at 7 p.m. Thursday at Bella Vita Bistro, 1304 S. Stewart St.

The Vegas Road Show at 7 p.m. Thursday and 8 p.m. Friday and Saturday at the Carson Valley Inn in Minden.

Doublecross at 6:30 p.m. Friday at Bella Vita Bistro, 1304 S. Stewart St.

RichyRich from 1 to 4 p.m. Saturday at the Delta Saloon, 18 S. C St., Virginia City.

Space Kamp at 7 p.m. Saturday at Rockin' Ricky's Headspace, 1506 Highway 395 N., Gardnerville.

Trippin' King Snakes from 8 p.m. to midnight Friday at Lampe Park, 1324 Waterloo Lane, as part of the Carson Valley Days celebration.

An open mic night at 7 p.m. Friday at A to Zen, 1803 N. Carson St.

Live music from 8 p.m. to midnight Friday and Saturday Max Casino, 900 S. Carson St., and the Casino Fandango, 3800 S. Carson St.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

The Soul Persuaders from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St.

Hick'ry Switch from 8:30 a.m. to 1 p.m. Saturday at the 3rd & Curry St. Farmers Market.

Road Daddy during Capital City Brewfest from 4 to 9 p.m. Saturday. The Rotary Club's annual fundraiser will have the band play in McFadden Plaza.

Noon music at A to Zen, 1803 N. Carson St., on Friday, Saturday and Monday. Local musicians — Dave Leather on Friday, CW Bayer on Saturday, and The Hoboes on Monday — will play until 2 p.m.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Stand-up comedy by Bob Zany at 8 p.m. Friday and Saturday at the Carson Nugget, 507 N. Carson St. Doors open at 7:15 p.m. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

Carson City Symphony's 34th annual Pops Party concert at 6 p.m. Sunday at the Capital Amphitheater, between the Capitol and Legislative buildings. Admission is free.

Bill Wharton at 6 p.m. Sunday and Monday at the Carson Valley Inn in Minden.

All music genres and styles from musicians of all ages are welcome at Music Jam Sundays, hosted weekly from 2 to 4 p.m. at A to Zen, 1803 N. Carson St.

The Mile High Jazz Band and poetry with Jackie Ford and June Joplin from 7:30 to 10 p.m. Tuesday at Comma Coffee, 312 S. Carson St.

The Denver Saunders Duo at 6 p.m. Tuesday at the Carson Valley Inn in Minden.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

‘New’ art form comes to Carson City

Pop artist Tom Zotos and Modern VideoArt artist Cory Skyler Drouillard are on a journey to capture images for Drouillard's yet-to-be named Modern VideoArt form that has been commissioned by Zotos.

The two were filming on Tuesday at the grand entrance of the Nevada Capitol as part of Drouillard's project to recognize the history of Kit Carson and his fourth great uncle George Drouillard, who helped guide, interpret and scout on the Lewis and Clark 1802 expedition.

Zotos published the commemorative collectible art piece "Speechless," an iconic visual tribute to famed voice actor Mel Blanc. "Speechless" depicts the Looney Tunes characters with bowed heads in front of an empty microphone, and it became the highest grossing lithograph in animation history, with The Wall Street Journal reporting sales in excess of $20 million.

Zotos also convinced Walt Disney Studios to allow him to change the treasured image of Mickey Mouse and comic book writer Bob Kane gave his approval for Zotos to change the look of Batman.

Zotos said about Drouillard "Cory is at the new art intersection utilizing digital imagery, electronic tools, video, audio and natural phenomena; water, light, color and physical objects. When Cory puts the ingredients together hence, 'Modern VideoArt,' he then delivers it in a modernistic way 'digitally' to video screens."

Zotos and Drouillard are guests of Carson City photographer Charles Adams.

3rd & Curry St. Farmers Market kicks off Saturday in Carson City

Say goodbye to May and hello June and that means the 3rd & Curry St. Farmers Market is right around the corner, Saturday from 8:30 a.m. to 1 p.m.

This season marks the beginning of our 11th year. There have been a lot of changes over the years and we always mourn those who leave the market and welcome our new vendors.

The Early Spring Farmers Market was a great way for everyone to be in the groove and get their veggies on. The farmers sold out of lettuce, greens, sprouts, tomatoes and eggs every week.

We're fortunate we have 14 Nevada farms and ranches selling produce, beef, pork, chicken, bison, eggs, honey, flowers, fruit and lavender. That number represents more than any other farmers market in the state.

A couple of important reminders. If you show up early, we ask you don't walk around the market until all the vendors have their vehicles out. Please sit at the tables and wait. It's dangerous to walk around when everyone is pulling in and out.

There's a no dogs policy at the market. Real service dogs only, therapy and emotional support dogs no. This is a safety and health issue. Please be considerate of others and your dogs and leave them home.

We will continue to have handicap parking on Curry Street and some end spaces in the parking lot right next to the south of the farmers market.

With our local businesses, music to enjoy and food to eat, the 3rd & Curry St. Farmers Market continues as the place to be on Saturday morning.

This recipe I'm going to share with you today comes from Italy and our wonderful trip we took there in May. We booked it with the Chamber and I highly recommend any of their trips with Collette Travel.

Traveling with my friend Donna Teixeria and her merry band of travelers made the trip over the top. Is there such a thing as too much fun?

One of our tours on the trip was at a family-run "frantoio" (olive-presser) in Umbria. They were bottling our olive oil as we purchased it.

This recipe is simple and a keeper. It's delicious and they eat it as an appetizer or for dessert. You simply slice the peel off your oranges, I used both navel and blood red oranges, then slice them in circles and then in half. Sprinkle with about a teaspoon of sugar and drizzle with a good extra virgin olive oil. You really have to give this a try.

Linda Marrone is a longtime Carson resident, manages the 3rd & Curry Street Farmers Market and is the director of Nevada Certified Farmers Market Association.

Carson City live entertainment for May 30-June 6

Sarah Summer from 7 to 9 p.m. Thursday at Comma Coffee, 312 S. Carson St.

Thirsty Thursday Karaoke at 7 p.m. Thursday at Bella Vita Bistro, 1304 S. Stewart St.

Noon music at A to Zen, 1803 N. Carson St., on Friday, Saturday and Monday. Local musicians — Dave Leather on Friday, CW Bayer on Saturday, and The Hoboes on Monday — will play until 2 p.m.

The Shane Dwight Band at 8 p.m. Friday at McFadden Plaza, 223 W. Third St.

Doublecross at 5 p.m. Friday and Saturday at David Walley's Resort, 2001 Old Foothill Road, Genoa.

An open mic night at 7 p.m. Friday at A to Zen, 1803 N. Carson St.

Shane Dwight at 8 p.m. Friday at The Fox Brewpub, 310 S. Carson St.

Elizabeth Tully from noon to 2 p.m. Friday at Comma Coffee, 312 S. Carson St.

Songwriters in the Round from 6 to 9 p.m. Friday at Comma Coffee, 312 S. Carson St.

Ricky D from 8:30 a.m. to 1 p.m. Saturday at the 3rd & Curry St. Farmers Market.

RichyRich from 1 to 4 p.m. Saturday at the Delta Saloon, 18 S. C St., Virginia City.

Soul Kiss from 8:30 p.m. to 12:30 a.m. Saturday at Living the Good Life, 1480 N. Carson St.

Mudd Bonz and Dennis McMasters at 5 p.m. Saturday at Battle Born Harley Davidson, 2900 Research Way.

A Night of Blues with Robert Bellman at 7 p.m. Saturday at A to Zen, 1803 N. Carson St.

Live music from 8 p.m. to midnight Friday and Saturday Max Casino, 900 S. Carson St., and the Casino Fandango, 3800 S. Carson St.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Live music from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St., and guitarists from 9 p.m. to midnight Friday at the casino's Alatte Coffee and Wine Bar.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Stand-up comedy by BJ Johnson at 8 p.m. Friday and Saturday at the Carson Nugget, 507 N. Carson St. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

All music genres and styles from musicians of all ages are welcome at Music Jam Sundays, hosted weekly from 2 to 4 p.m. at A to Zen, 1803 N. Carson St.

CW and Dr. Spitmore from noon to 2 p.m. Tuesday at Comma Coffee, 312 S. Carson St.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Landscape art show up through June 15 at Brewery Arts Center

Nancy Clarke of Carson City is one of two Nevada Artists Association members whose art is being featured in the NAA Gallery at the Brewery Arts Center.

The NAA's Landscape Show opened May 5 and will run through June 15.

Clarke's art works are perfectly themed for this show as her creations are unique in capturing Northern Nevada's mountains, lakes and rivers. Her paintings are done in oil on canvas.

Susan Christopher, of Reno, is also featured, exhibiting large paintings in her own abstract style.

The NAA is made up of more than 100 local and regional artists, many are also exhibiting in this exhibit.

The gallery is at 449 W. King St., in the BAC complex. It's open Tuesday-Sunday, 10 a.m. to 4 p.m. Admission is free and all art is for sale.

Recipes: Pasta primavera by Cynthia Ferris-Bennett

The Italians have a wonderful word, "primavera," which means "in the style of springtime."

This timeless term is perfect when describing what you will find at all of the local farmers markets in our area … Tuesday from 4 to 8 p.m. in Minden, Wednesday from 9 a.m. to 1 p.m. at Lampe Park in Gardnerville, Saturday from 8 a.m. to 1 p.m. in the Genoa Town Park and also on Saturday, the 3rd and Curry St. Farmers Market from 9 a.m. to 1 p.m. in Carson City.

All of the market managers work hard to bring quality, weekly markets to our area … we also thank our fabulous ranchers, farmers and vendors for making the markets the success they are!

The term "primavera" also invokes images of fresh vegetables in the classic Italian dish. Everyone has their own twist on pasta primavera, and it should be a recipe that flows and changes during the season based on what's found at farmers markets.

Here's our version of this Italian classic utilizing only the freshest ingredients from Saturday's Sierra Chef Farmers Market in Genoa.

Pasta Primavera

Serves 4

Ingredients:

1 cup fresh peas

2 bell peppers, seeded and thinly sliced

1 spring onion, thinly sliced

4 garlic cloves, minced

1 shallot, thinly sliced

6 mushrooms, thinly sliced

8 tricolor heirloom carrots, sliced in half lengthwise

1 tablespoon fresh oregano, minced

1 tablespoon fresh thyme, minced

4 boneless, skinless chicken breasts, thinly sliced

Pasta of your choice (we chose a four cheese tortellini)

1/2 cup shredded Parmesan cheese

2 tablespoons butter

Extra virgin olive oil

Smoked sea salt or your favorite salt

Fresh ground pepper to taste

Directions:

In a large skillet over medium heat, place carrots cut-side down and sauté in butter and olive oil until they become tender and begin to caramelize. Turn several times to caramelize both sides. Remove from pan and set aside.

Bring water to a boil and cook pasta. Once the pasta is cooked, drain and set aside.

In the same skillet, sauté the onions, garlic and shallots until they begin to wilt a bit. You may need to add a little more extra virgin olive oil.

Add chicken and sauté until slightly browned. Add bell peppers, peas, oregano, and thyme … sauté for two minutes. Add mushrooms and stir thoroughly. Add drained pasta, stir and add Parmesan.

Season finished dish with salt and pepper to taste.

You could also add fresh tomatoes, zucchini, fava beans, green beans … anything you like! Serve with a nice fresh loaf of Italian bread with some extra virgin olive oil for dipping.

Mangia!

Cynthia Ferris-Bennett is a Nevada native, owner of the Sierra Chef Culinary Center in Genoa, which specializes in weekly cooking classes, gourmet culinary pantry and market, Italian desserts and pastries. She manages the Sierra Chef Farmers Market at Lampe Park on Wednesdays and the Sierra Chef Farmers Market at Genoa Town Park on Saturdays. Cynthia is also the event manager for East Fork Ranch where Sierra Chef hosts monthly Barn Club Dinners on the last Thursday.