Trader’s Joe’s Arrives in Omaha

Health foodies, lift your reusable shopping bags and unite! Nebraska’s first Trader Joe’s has arrived. As of Nov. 12, Omaha’s new trendy grocery chain is open for business at One Pacific Place (103rd and Pacific). Gone are the wasted hours at supermarkets pining over ingredient lists and nutritional information in search of allergen-free items or foods rather than chemical cocktails. For those used to the sticker shock that usually accompanies eating well, the real surprise might come at the check out counter. That’s because Trader Joe’s carries the business model of its parent company, a huge German discount-grocery chain best known in the U.S. for the Aldi stores. That’s...

entered on 11/17/10 at 08:56 PM | read more »


Dario’s unveils fall/winter menu, Legend of McRib ...

* Dario’s Brasserie at 4920 Underwood Ave. in Dundee recently updated its menu with a few fall and winter offerings including cider-braised rabbit, a smoked salmon latke and a duck shepherd’s pie. New seasonal beers are on their way as well. * Even though Halloween’s over, the scares keep coming. Andrew Cuomo was elected governor of New York last week, making his eerie, can-opening, broom-riding girlfriend Sandra Lee of Food Network fame New York’s First Lady. Her power grows … * Last week we told you about the return of the McRib, McDonald’s iconic, eerily boneless barbecue pork sandwich that’s only available for a short time. Mickey D’s isn’t offering much in the way...

entered on 11/10/10 at 10:28 PM | read more »


Shucks goes green, Kobe on the move ...

* Last week’s Dish feature “Defining Delicious” profiled Metropolitan Community College Institute for Culinary Arts’ Chef Brian O’Malley. He was incorrectly identified as the current president of the Heartland Chapter of the American Culinary Federation. O’Malley was president from 2005-2007 and is currently publication chair. The organization’s current president is Chef Kevin Newlin of the Kroc Center. We regret the error. * Local fishmongers and seafood savants, the folks at Shucks Fish House & Oyster Bar — with locations at 168th and Center, and 119th and Pacific — are going green. They’ve replaced most of their disposable utensils with silverware and flatware that...

entered on 11/10/10 at 10:27 PM | read more »


Kokumi

Those crazy Japanese scientists keep discovering new flavors. First it was umami, the detection of savory, and now it’s kokumi. Unlike salty, sweet and bitter, the compounds that make up kokumi don’t have a distinct flavor. Rather, kokumi acts as a sort of amplifier for flavors, making salty foods saltier, savory foods more savory and sweet foods more sweet. While that won’t affect your dinner plans, it’s good news for food scientists, as this creates the potential to create better tasting, more healthful options. By upping the kokumi in, say, potato chips, they could make a low-fat version as satisfying as its greasy, salty cousin.   Can’t put down starchy food? It might be in...

entered on 11/03/10 at 07:51 PM | read more »


Daily Grub

Your local vegan restaurant, Daily Grub, is now serving dinner Tuesday through Saturday from 5:30-9 p.m. The restaurant, at 20th and Pierce, used to be exclusively a lunch spot, serving sopes, soups and fresh juice to diners on weekdays. Check out dailygrubomaha.com. Shawn Robinson, of Urban Wine Co. origins, and his partner Lila Anderson are opening another wine-focused restaurant called Nosh Wine Lounge about five blocks due north of UWC (at 10th and Dodge). The menu will focus on appetizers and feature up to 80 wines by the glass, plus bottle service. The restaurant is slated to open in February. Visit noshwine.com. — Lainey Seyler Comments? Questions? Want more? Check out our...

entered on 11/03/10 at 07:47 PM | read more »


Crumbs

Last week Wal-Mart announced it’s launching a global initiative to up its commitment to sustainable agriculture by including more local meat and produce in its stores. “Grocery is more than half of Wal-Mart’s business,” Michael T. Duke, president and chief executive told The New York Times. “Yet only four of our 39 public sustainability goals address food.” Some of the initiatives include selling $1 billion in food sourced from 1 million small and medium farmers, sourcing only beef that doesn’t contribute to the deforestation of the Amazon, and asking suppliers to divulge the amount of water, energy, fertilizer and pesticides used per unit of food...

entered on 10/27/10 at 07:27 PM | read more »


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