PHOTO/ISTOCK: On National Chicken Wing Day, July 29, it's important to clean it to the bone.

To celebrate National Chicken Wing Day on July 29, both Noble Pie Parlor locations are offering Wing-A-Ding Dinners: a half-pound of wings, small salad and selected draft ($17.99) or a half-pound of wings, small plate of garlic-Parmesan fries and selected draft ($15.99).

The Wang Thang pizza (signature burg sauce base; rotisserie chicken-stuffed crust) and 21-and-older Wing Chelada (Depot Islander Pineapple IPA; burg sauce and garnishes) are specials for the day. The national food blog Eat This, Not That! named Noble Pie wings the best in Nevada earlier this year.

Noble Pie is at 777 S. Center St., 775-323-1494, and 13979 S. Virginia St., in the Summit center, 775-298-1261. This way to the sticky fingers and more.

Expert bread baking instruction from Perenn Bakery

Perenn Bakery offers its Level II Perenn After Hours bread baking class from 5 to 9 p.m. Aug. 13 or 20 at Perenn Rancharrah in the Village at Rancharrah, 7700 Rancharrah Parkway, suite 110. The class explores inoculation timing (starter-flour ratio), enriched doughs and advanced bread baking.

Cost of $350 covers instruction, question-and-answer session, beverages, snacks and dinner. Registration/details.

Sliced, minced, crushed, roasted: Reno Garlic Fest

Reno Garlic Fest runs 3 to 8 p.m. Aug. 18 at McKinley Arts & Culture Center, 925 Riverside Drive. The event features sales of garlic and produce from local farmers and backyard growers, garlic gardening tips, garlic dishes, garlic medicinals and more. Visit the festival on Facebook for details.

Register now for September food classes from TMCC

Truckee Meadows Community College is presenting food and drink classes in September through its Educational Programs Inspiring the Community (EPIC). Visit here for EPIC class registration/locations/details.

•  Authentic Thai Vegetarian Cuisine runs 6 to 8 p.m. Sept 13 and 20 and features hands-on cooking of dishes like tofu satays, Buddha fried rice and wok-steamed desserts. Cost: $69 plus $35 materials fee. Register by Sept. 6.

•  Peculiar Produce runs 6 to 9 p.m. Sept. 14 and features hands-on cooking of produce from around the world. Cost: $59 plus $20 materials fee. Register by Sept. 7.

•  Keto Diet: Let’s Get Started runs 6 to 9 p.m. Sept. 15 and features ketosis, nutrition basics, healthful eating and a take-home meal plan. Cost: $59. Register by Sept. 8.

•  Basque Country Cooking runs 5:30 to 8:30 p.m. Sept. 20 and 21 and features hands-on cooking of dishes like sopa de ajo (garlic soup), tortilla de patatas (Spanish omelet) and arroz con pollo (chicken with rice). Cost: $79 plus $35 materials fee. Register by Sept. 13.

•  Fermented Foods runs 6 to 9 p.m. Sept. 23 and features hands-on creation of kombucha, kefir milk drink and sauerkraut. Cost: $59 plus $25 materials fee. Register by Sept. 16.

•  Italian Cooking runs 5 to 7 p.m. Sept. 27 and Oct. 4 and features hands-on cooking of six dishes, including squash gnocchi, spezzatino beef stew and tiramisù. Cost: $89 plus $15 materials fee. Register by Sept. 20.

•  Art of Chinese Stir-Fry runs 6 to 9 p.m. Sept. 28 and features knife skills, marinating and hands-on cooking of stir-frys. Cost: $59 plus $20 materials fee. Register by Sept. 21.

Mountain flavor: Sample the Sierra Festival returns

Sample the Sierra Festival is again an in-person event, running 3 to 7 p.m. Sept. 18 at Bijou Community Park, 1201 Al Tahoe Blvd., South Lake Tahoe.

The festival brings together Tahoe-area chefs and restaurants with area growers and producers to create sample dishes paired with beer, wine or spirits. Tickets: $65-80. Visit the event website for ticket purchase and details.

Johnathan L. Wright is the food and drink writer for Reno News & Review. Follow him on Twitter at @ItsJLW or on Facebook personally or at @FoodNevada. Sign up here for the Reno News & Review free weekly newsletter.

Johnathan L. Wright

Johnathan L. Wright is the former food and drink editor of Reno News & Review. During his career, Johnathan has won numerous awards for his work, including several Association of Food Journalists Awards...

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