Curated Food & Drink Experiences

  Meals-to-Go, Unique Wines, Spirits & Sake and Gourmet Cheese, Charcuterie & Accompaniments

Happening in the next week...

Call 775-525-5898 to reserve or for more information.

 

Thursday, March 25th, 2021 

Wagyu Beef Bone Marrow with Toast, Cauliflower Soup with Foie Gras Curls and Asparagus Salad with Nuts & Herbs

Pick up times: 4:30 – 6:00 pm

Delicious Mishima Reserve Wagyu Beef Bone Marrow served with shallots, capers and parsley and sour dough toast, flavorful and refreshing asparagus salad with pistachios, herbs, and Idazabal, and a cold cauliflower soup with shaved lavender foie gras. Add caviar for only $10!

 

Friday, March 26th, 2021

Fromage Friday: We are featuring Pata Cabra & Dashe Zinfandel

Pick up times: 3:00 – 6:00 pm 

Pata Cabra is a unique Spanish goat’s milk cheese with a washed rind and a smooth, pungent flavor. Paired with Dashe Zinfandel is black-purple color, with aromas of Blackberry, black currant, hints of plum, cherry, and chocolate, with an underlying floral component of violets.

We are also sampling Roquefort and offering a full glass of wine for $12.

Friday, April 2nd, 2021

Easter Feast: Lamb Shank; Potatoes Au Gratin; Asparagus with Olives, Red Pepper, Celery, Shallots and Toasted Walnuts; Fresh Pea and Mint Soup; Chocolate Egg Truffles - Easy to reheat at home.

Pick up times: 3:00 – 6:00 pm

Save the Date! More details to come...

ON THE HORIZON


Tuesday, March 9: Vietnamese Chicken and Broccolini Mushroom Stir Fry
Thursday, March 11: Piedmontese Beef with Chimichuri, Sweet Potatoes in "Salsa"
Friday, March 12: Fromage Friday - Chällerhocker and Luna Vineyards Reserve Chardonnay
Wednesday, March 17: Irish Whiskey tasting with Saint Patrick's Day Dinner
Friday, March 19: Fromage Friday - Idiazabal & Cava; Previewing PataCabra
Tuesday, March 23: Cassoulet with Spring Salad
Thursday, March 26: Wagyu Beef Bone Marrow with Toast and Asparagus Salad with Nuts and Herbs
See our complete list of luxury foods available for purchase and local pick up at The Flavor Studio.

• Caviar
• Truffles
• Foie Gras
• Iberico ham
• Wagyu Beef and more

Laurel Pine Living Luxury

Filet Mignon with seared greens
The Flavor Studio dining area
Scotch Tasting with Food Pairings

A culinary collaboration between...

Laurel Pine, Chef and Curator

Mark Anderson, Director of Wine and Liquor, VP of Yummy

Laura Conrow, Queen Brie

The Flavor Studio
5303 Louie Lane, Suite 1
Reno, NV 89511