The Roundabout Market and Bistro is a labor of love, in more ways than one. The owners, Colin and Marybeth Smith, actually met and married in the making of this “everyday gourmet” market and restaurant.
“I was opening the market, and I hired Colin as a consultant to help set our menu and interview chefs. He never left,” Marybeth says with a smile.
The Roundabout Market opened in July 2007, and the couple married three months later. Dinner orders at the market quickly escalated, and the Smiths decided to open their restaurant right next door to focus on serving guests, as well as catering events big and small. The Roundabout Bistro officially opened its doors in August 2008.

Send your favorite recipes with photos to editor@nvhome.biz.

Leftovers—the morning-after reminder of the night-before party. It’s a distasteful word in some households, as in, “What are we going to do with ALL that turkey?” Yet, other holiday revelers prefer it to the big meal. My own guilty pleasure is the turkey sandwiches that follow. Turkey potpie, biscuits with turkey, turkey tetrazzini—yum!

If you’d like “Dishing Up Dinner” to ring your doorbell, contact Editor Lisa Ericson at editor@nvhome.biz. You could be next!


Falling leaves, the sharp smell of wood smoke and cuddly sweaters….the holidays are coming — time for a little comfort food. What could be better than a cozy pot pie, warm spiced custard, and maple apples? When we Dished Up Dinner at the Spanish Springs home of the Fraczeks we had a little help from pint-sized Taylor, who donned a bright apron as soon as we walked in. We decided to make individual dinners and desserts, perfect portions for sharing the season with grown-ups or kids. The best thing about this meal is it all can be made ahead and stowed in the fridge, served right away, or frozen as you never know who will drop in! J

We drove up to the Old Southwest apartment of Rebecca Wikler to find all the fixings for a Hanukkah-themed dinner, to celebrate the Festival of Lights. We quickly assembled the essential ingredients for a Jewish meal, and wanted to share a bit of background with you on why these dishes are traditional (or in this case, traDISHional!).

Aah, apples! Who can resist the fragrance of the McIntosh, the round redness of the Rome, the mellow sweetness of a Golden Delicious, and the juicy tang of the Granny Smith? My mouth is watering for this abundant fall fruit. There are more than 7,500 apple varieties grown worldwide, more varieties than any other food. Of the 2,500 varieties grown here in the United States, a paltry dozen or so usually make it to the local supermarket.

One of the first times I tried to impress a guy it was with a peach pie. I still shudder when I remember the chewy, gummy crust that could not be sawed through and was filled with runny, over-cooked, over-spiced peaches. While that pie was a good indicator of where that relationship was headed, I am more than thankful I did not stop trying to make a good pie.

There is a reason we all remember Willy Wonka—CHOCOLATE! For years we have tantalized our taste buds with cocoa. Each holiday is another excuse to indulge in heart-shaped boxes, caramel-filled chocolate eggs, dark cocoa Santas, and sugar-shelled chocolate jack-o-lanterns. However, we don’t need these special occasions as a reason to pamper. We can succumb to our cravings more regularly….that way, holidays aren’t an excuse to go hog wild. Deprivation never got any of us anywhere!

It is a world all its own! Bavarian World lives in the walls of the first grocery store in Washoe County. It is a huge historical building with unique character and many tucked-away rooms. Its strong persona is clearly attributed to the owner Klaus Ginschel. He and his wife Lura enjoy the world they have created and welcome their regulars daily. When asked what he is known for, Klaus says his mouth. It is clear why as we tour the 35-year-old restaurant/bakery. He is full of stories, philosophies, and life lessons. Born in Berlin and a native to Munich, his many perspectives are understandable…he has seen a lot.

Instead of getting on a jet and flying to Northern Italy, we drove down South Virginia where Alberto Gazzola and ten-year-old son Luca welcomed us into La Vecchia, his long-time Italian restaurant. La Vecchia Verese (the old Varese) is where Alberto was born and raised. He started his cooking escapades with his father in the kitchen. “Mom was the head cook of the household,” he explained, but his father was the risotto specialist. Alberto was his little sous chef at age 5, and was put to work diligently stirring the rich rice until perfectly al dente. Thus began his deep passion for food and his career as an Italian chef.