Being Reno’s next big chef might be thirsty work, as the saying goes, but if Jolly has his way, it will never be just another job. Johnathan L. Wright is the food and drink editor of RGJ Media.

On Dec. 27, 2017, chef Clint Jolly left Reno for a culinary trip around the world. He’ll travel to Mexico, South America, Europe, Northern Africa and South Africa.

Wed, 26 Mar 2025 23:08:46 GMT (1743030526674) Story Infinite Scroll - News3 v1.0.0 (common) 71a5ca19ba9a101ca533e9800c6efcfa5de5b9d5 ...

1/2 teaspoon ground cloves. 1/2 cup raisins, optional. Combine all ingredients in a heavy-bottomed 4-quart saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until grated ...

RENO, Nev., April 26, 2017 /PRNewswire/ -- Chef Clint Jolly is pleased to announce his marketing partnership with Rancho Llano Seco, a family farm in Chico, California. Jolly will be working with ...

Donald Hardin and Ian & Diane Trenwith of Jolly Brothers Catering Paul Wellman. Tenure: In 1978, Ian and Diane Trenwith founded Jolly Brothers Catering and started nearly four decades of serving to ...

Chef Clint Jolly, the 2016 Food Network Chopped: Restaurant Impossible Challenge champion, prepared this recipe when he kicked off a six-month program of healthy cooking classes Sept. 20 at the Boys & ...

Chris Jolly’s po-boys aren’t your traditional roast beef or fried shrimp sandwiches. The Buffy is made with Buffalo tofu, pepper Jack macaroni and cheese, candied date “bacon” bits and ...