Think organic, sustainable, healthy and delicious to the last bite |

Think organic, sustainable, healthy and delicious to the last bite

Chef NickDeMagistris
For the Nevada Appeal
Cathleen Allison/Nevada Appeal

We are living in a time when health is becoming an ever more important subject in our day-to-day lives. Over the last few years the term “organic” has been thrown around in relation to produce, agriculture and meats.

The term organic simply means: Foods that are produced without the use of chemicals, including pesticides and fertilizers commonly used in cultivation, and drugs such as antibiotics and growth hormones in livestock.

During the last five years the organic food market has grown 17 percent to 20 percent a year, every year. This trend has become a way of life for many families and individuals as well. It is a healthy lifestyle that improves overall health and well being.

In previous years only small farms produced true organic crops and livestock due to the fact the market was so small. Within the last five to 10 years the market has surged with a demand for organic products. Many large farms around the country and around the world now have begun producing larger quantities of organic crops to keep up with the rising demand.

For a farm or livestock producer to become certified organic they must follow a strict set of guidelines established by the particular country in which the farm is located. There are numerous agencies that verify the farm is producing a true organic product. The particular farm must adhere to the guidelines to be deemed “organic” and also so they can market their product as a true organic item. The idea behind organic farming is that consumers want a product that is healthy, grown without chemicals or hormones, and has little to no negative effect on the environment.

Now this is not to say that foods that are not organic are bad for us, quite the opposite. Farmers introduced certain chemicals, hormones, and fertilizers into the crops and livestock to enrich and help better the products they produced. For instance, the farmers would give their livestock antibiotics and hormones to help the livestock live healthier and have a better living condition. Farmers also introduced genetic modifications into commonly grown produce such as tomatoes and corn, which helps the plants’ ability to reproduce healthy tomatoes and corn consistently and frequently over the course of years, making it a sustainable resource. The benefit of these genetic alterations also means a vitamin-rich product that is healthy for us.

The Carson Nugget Steakhouse will host the first ever, all organic and sustainably grown winemakers dinner in Northern Nevada at 5 p.m. Jan. 25. It will be a five-course meal paired with wines that are from the Magnanimous Wine Group portfolio. The wines are all organic and sustainably farmed as well. We will feature items such as farm-raised bass with honey-fried bananas, and organic, grass-fed beef from Estancia farms.

To make reservations, call 775-882-1626 ext. 209. Seating is extremely limited and this engagement will sell out fast.

• Nick DeMagistris is the chef/food & beverage manager at the Carson Nugget.

Organically produced wine from the Magnanimous Wine Group is the featured winery at the Carson Nugget wine pairings dinner at 5 p.m. Jan. 25. Organically grown foods will be paired with the wines.

To make reservations, call 775-882-1626 ext. 209. Seating is extremely limited and this engagement will sell out fast.

• First Course 2008 Talmage Vineyards “Marsanne;” farm-raised bass with honey-fried bananas, shiitake mushrooms, tri-color potato “chips,” caramelized ginger-citrus sauce, fried parsnips, organic micros

• Second Course: 2005 Ukiah Cellars “Cabernet Sauvignon;” pan-seared duck breast with caramelized vadalia onions, grilled honey-dew melon, pave’ potatoes, foie gras butter and port reduction

• Third Course: 2008 Ukiah Vineyards “Chardonnay:” Idaho rainbow trout with organic greens, hearts of palm, avocado, smoked apple wood bacon, sea salt, fresh cut grapefruit, lime & cilantro vinaigrette

• Fourth Course: 2004 Mendocino Farms “Red Vine Series;” Estancia farm raised tri-tip, marinated & grilled, apple cider marinated fennel, fresh tarragon, chocolate-basil sauce, grilled orange segments

• Fifth Course: 2005 Old River Road “Cabernet Sauvignon;” butterscotch angel cake with Aloft Old River Road Cabernet Sauvignon, vanilla & gin mousse, macerated berries, chocolate ganache, candied basil