Go to main contentsGo to search barGo to main menu
Saturday, July 26, 2025 at 11:33 AM

High Desert Grange Offers Techniques in Cooking Classes

High Desert Grange Offers Techniques in Cooking Classes
Grange Chef Randy Wilson making pasta. Photo provided by Suzann Gilliland Peterson.

Ugh!  Another meal to prepare.  Is there no end in sight?  Ah …. no.  There may be no end, but there are certainly new twists on old recipes.  High Desert Grange feels your pain and is taking steps to alleviate it by offering Techniques in Cooking Classes with Chef Randy Wilson.  

Born in Lovelock, Chef Randy spent time in California where he loved his work as a restaurant chef and where his passion for cooking blossomed.  When asked why he found working as a restaurant chef to be interesting and rewarding, he said, “Not only did I get to learn a trade, but I also learned other languages.”  His cooking passion was ignited by meeting chefs with different culinary specialties whose work ethic and talents were gathered from their travels around the world.  Their techniques have been used forever to make great food.  He wanted to learn everything he could from them.  “The discipline these men and women mastered and shared with me has forever influenced how I will shop for and prepare food,”  he said.  Culinary school beckoned and off he went.

Wanting to ground his family of 7 and establish some roots, Chef Randy moved to Fallon 5 years ago.  “The residents in this town really want the best for their neighbors.  We were drawn to the sense of community everyone has and the steadfast presence of God.  Too many communities lose sight of that and take each other for granted.”

Chef Randy has been diagnosed with a rare stomach issue known as "Eosiniphilic Esophogitis" or E.O.E, which simply means that he has an extra filter for his food.  It is similar to GERD.  His sons have other health issues related to dyes in foods.  This has made eating to support a healthy family a full-time challenge.  They cut out foods that Chef Randy couldn’t pronounce and now eat only organic foods, many grown in his yard.  “If I can’t identify what’s in the food or the ingredient on a box, I don’t buy it.”  They went through the process of elimination, one food at a time, until they discovered what their bodies would tolerate.  He said, “What my family and I learned from that experience is God didn’t want us to eat all these bad things.  Changing our mindsets from want to need was a start.  Then doing a lot of processing, raising, and growing of our own foods.”  Most people he has talked with who have health related issues have one thing in common … the closer to the source of their food, the better their health is.  For Chef Randy, that reinforces the saying, “You are what you eat.”

The price of food inspires him.  He looks for the best quality ingredient for the most reasonable price and how to cook it efficiently and quickly for his family with little to no waste.

“You would be surprised how many classical recipes came from scraps and bits to make a meal for a big family.  In Italian, it’s called ‘cucina povera,’ poor kitchen.”  His biggest challenge is his health and finding ways to cook that don’t result in allergic reactions.  This has made him focus on what he does.  “I have to have cooks and chefs around me that can effectively communicate what flavor needs to be produced for the customer.  This challenge has made me stronger personally and has broadened my perspective on food and life,” he said.  

Chef Randy’s next class is Sunday, April 11, at 3:00 PM at The Running Iron Café, 2055 Trento Lane, located in the Fallon Livestock yard.  Students will learn how to make raviolis and other pasta shapes and how to make food dyes from natural products.  Be sure to bring at least 1 cup of a ravioli filling of your choice.  Space is limited to 15 people, so please RSVP to the High Desert Grange at [email protected] by Friday, April 9.  

Most upcoming classes are TBD.  Classes will be held on Sundays around 3:00 at a location to be announced.  The fee for each class is to be Grange member.  Making puff pastry and creating Chicago-style cast iron pizza are two classes to be offered in the near future.  Each class will be announced 2 weeks in advance.  Among other items, Chef Randy is working on pictures or videos leading up to each class.  For more information on the Techniques in Cooking classes, please contact the High Desert Grange at their email address above or call 775-427-8210.

Be sure to check out the High Desert Grange Facebook page for more information on all classes taught by Chef Randy as well as other classes offered by the Grange:  https://www.facebook.com/highdesertgrange22.
 

 


Share
Rate

Comment

Comments

COMMENTS
Comment author: Mike HinzComment text: I knew Sam as a member of our church growing up. He always had a warm smile, a kind word, and a great sense of humor! He will be great missed!Comment publication date: 7/2/25, 11:57 AMComment source: Obituary -- Samuel Bruce WickizerComment author: Mike HinzComment text: Great teacher, great coach, but even a better person!!! Rest in peace Mr. BeachComment publication date: 7/2/25, 11:53 AMComment source: Obituary -- Jack Victor Beach, Jr.Comment author: Mike HinzComment text: I had Mrs Hedges for First Grade at Northside Elementary in 1969. I still, to this day, remember her as a wonderful teacher…one of my favorites!!Comment publication date: 7/2/25, 11:29 AMComment source: Obituary - Nancy Marie Hedges C Comment author: Carl C. HagenComment text: What are MFNs and PBMs ?? ............................ From the editor: This is a very good question and we apologize for not catching that wasn't in there. We reached out to the writer/submitter and got this info back...hope it's helpful. PBM: Pharmacy Benefit Managers are pharmacies that are owned by insurance companies. (CVS is one.) They negotiate with drug makers to get reduced pricing for medications, but they historically have not passed along those savings to patients. https://www.ftc.gov/system/files/ftc_gov/pdf/pharmacy-benefit-managers-staff-report.pdf MFN: Most Favored Nation pricing is a policy that means a country agrees to offer the same trade concessions (like tariffs or price reductions) to all member nations of the World Trade Organization (WTO). When applied to pharmaceuticals, it could disrupt global access, deter innovation, and obscure the deeper systemic issues in American health care. https://petrieflom.law.harvard.edu/2025/05/22/the-global-risks-of-americas-most-favored-nation-drug-pricing-policy/Comment publication date: 6/23/25, 7:47 AMComment source: L E T T E R TO THE EDITOR
SUPPORT OUR WORK