Category Archives: Reno Weddings

35 Years, 35 Memories #13/14: Engagements


Lori Bullard writes: “My husband and I met for the first time at the Cheese Board. It was twenty years ago on the Monday following the Thanksgiving holiday. At that time, they were open for breakfast and we both stopped in for respective business meetings. At the end of his meeting he came over to our table and said, “How do you guys rate? You got to have breakfast with this pretty lady and I had to have breakfast with these two ugly guys” (referring to his clients). Everyone laughed and he walked out the door. As he was passing by the big window in front of the restaurant, I actually thought to myself, “There could be my future husband just walking away…”. I asked the staff working that day if anyone knew who he was. They came up empty, no clue.

Two weeks later I bumped into one of the staff members while Christmas shopping at Meadowood. She told me the guy I asked about the other morning stopped in recently and left his business card. He requested, “If you see her come in again, please give her my card and have her call me.” I did and the rest is history.

Eighteen months later we were engaged. It took about a week to get my engagement ring setting back from the jeweler. When it was ready, Rich suggested he present it to me at the place we met. Attached is a token photo taken that very happy special day. I have been a loyal customer all these years. I would have had them cater our wedding, but we were married out of town. The Cheese Board has impeccable service and I always leave with a happy belly. This place will continue to have a sentimental place in my heart. Congratulations on 35 Years!!”

Jamie Krahne writes: “My favorite memory … meeting my soon-to-be husband, Joe Kulikowski, at The Cheese Board. We were both having lunch (separately) and noticed each other. Almost five years later, we eat there at least once a week (usually more) and are getting married next month.”

Such a great memories and we love being a part of their lives. Love the photo of Lori and Rich!

Lights, Camera, Action: The Cheese Board’s new “DIY” catering and dining room captured by the talented Jeff Dow

Amazing photographer and longtime friend Jeff Dow came over recently to photograph The Cheese Board’s new DIY (“do-it-yourself”) catering, a program we developed because brides were calling us for affordable drop-off reception food, and we wanted to raise the bar by offering a beautiful presentation to compliment our tasty food. We had discovered some amazing eco-friendly platters at a national catering conference that fit into almost any decor. Jeff & Co. also captured our wonderful dining room, which is available after 5 p.m. for your private events, such as pharmaceutical dinners, sales presentations, board of directors meetings, or wedding rehearsal dinners for 20-50 guests. We think it’s the prettiest dining room in Reno…don’t you agree?

Beautiful Fall Weddings Start With Summer Planning

Fall Wedding

For one Reno couple, the decision to have a fall wedding reception outdoors turned into a dream come true, thanks to a little cooperation from Mother Nature and a little help from the wedding catering staff at The Cheese Board.

For Krista Kintop-Phillips, wedding catering manager, and Debbie Branby, owner of The Cheese Board, it was another happy outcome, thanks to careful planning and flawless execution. The two veteran wedding planners began by carefully considering the couple’s vision for sharing their October 16th outdoor wedding reception with 180 guests. Then, they got to work putting together a fabulous menu, a top-notch kitchen and service team, handling the countless details, and praying for great weather to make this fall wedding a memorable one.

The wedding was set on the lovely grounds of one of Reno’s most notable early homes, and the lucky couple created a simple yet elegant tone with their choices of white linens and gorgeous floral arrangements lovingly made by family members and friends.

“It was just beautiful. Everything came together perfectly,” Krista said. “And, because you never know about weather in Nevada, we had all the food and beverage stations tented just in case.”

The Cheese Board’s chefs and service staff set up a discreet “al fresco” kitchen, where they prepared a post-ceremony passed hors d’oeuvre of a Zinfandel-Poached Pear on a brown butter cracker with blue cheese and candied walnut; a selection of passed hors d’oeuvres, including Petite Artichoke Tartlets with Kalamata olives and goat cheese topped with roasted artichoke heart; a Petite Soup and Sandwich consisting of a sippable tomato basil soup with a petite grilled cheese sandwich with port salut and black forest ham; and a Sesame Tuna Tartare served in a wonton chip with wasabi roe and ginger aioli. As the guests strolled the gorgeous grounds of this landmark property, The Cheese Board staff set up six stationary hors d’oeuvres stations, where guests could nibble on a Mediterranean Platter with fresh vegetables, olives, grilled pita bread and house-made hummus; a Grilled Spiced Prawn drizzled with lemongrass curry; an Asian Noodle Salad served in mini to-go boxes with chopsticks; Lamb Lollipops consisting of grilled marinated petite lamb chops served with a tomato chutney; Wild Mushroom Tarts topped with crumbled blue cheese and toasted pecans; and Truffled Mac-n-Cheese baked and served in a petite ramekin.

At the end of the lovely afternoon and evening, “the client was just thrilled.” Krista enthused. A few days later, a lovely note from the bride’s mother arrived with her reflections on the event.

“Thanks to both of you for ensuring that the wedding reception was perfect! Working with both of you before the occasion inspired confidence, and we were thrilled with all the details.  We have many “foodie” friends, and we received nothing but glowing reports about your creations and service. I knew you’d impress all those guests from New York City to Los Angeles.”