Crumbs 8.31.11

-- Westside Community Schools hired Sharon Schaefer as the new Culinary Manager for Westside High School. Schaefer is a graduate of the Culinary Institute of America in Hyde Park, N.Y. and interned at the Food Network. She hopes to further incorporate from-scratch cooking and local foods into Westside's menus.

-- Lincoln-based ShadowBrook Farm was awarded nearly $32,000 from the Nebraska Rural Development Commission and the Nebraska Department of Economic Development to help increase production of its processing facility. ShadowBrook farm will collaborate with other small dairy farms in eastern Nebraska to increase the production of specialty cheeses. ShadowBrook cheeses can be found at...

entered on 08/31/11 at 05:40 PM | read more »


Crumbs 8/4: Dickey’s Barbecue Pit opens its first Nebraska location

The record attempt is now official, John C. Fremont Days planning committee now holds the Guinness World Record for largest open-face sandwich.  Earlier this month, at the 25th annual John C. Fremont Days in Fremont, event organizers and volunteers attempted the world record. The 1,652-pound SPAM sandwich topped the previous Guinness record holder by 315 pounds. The previous record was a barbecue pork bun weighing 1,337 pounds.

Speaking of barbecue, Dickey's Barbecue Pit opens its first Nebraska location in Lincoln at 2662 Cornhusker Hwy. This is the first location for Dickey's in Nebraska and the first franchise for Robert Carter who plans to open three more in the area. The first...

entered on 08/03/11 at 06:05 PM | read more »


It’s Official! It’s spelled “barbecue,” NOT “barbeque”

*Those of you waiting for a proper ruling on whether it’s spelled “barbecue” or “barbeque” can finally exhale. The 2011 edition of the AP Stylebook includes 16 pages of food-related entries for terms like “locavore,” “farmstead” and “blind bake,” as well as the definitive spelling of the term for slowly cooking meat: “barbecue.” And for those keeping track, you don’t need to capitalize “bloody mary” but you should always capitalize “Sloppy Joe.” Whew. *One of the most impressive ways to dress up a dish (or slyly cover up a bad one) is through the careful addition of a complementary sauce. If your go-to sauces are ketchup, barbecue sauce and ranch...

entered on 05/25/11 at 09:30 PM | read more »


“LudoBites” coming to Big Mama’s

Chef Ludo Lefebvre has gained some notoriety for his "LudoBites" events, offering culinary wizardry for a short amount of time. Now he's taking the show on the road. For one night only, he'll join forces with the folks at Big Mama's, 3223 N. 45th St., for a one-off French Soul Food meal this Saturday. The dinner begins at 5:30 pm and you'll need to make reservations. Which you can do after 2pm on Friday by phone: (402) 455-MAMA (6262).

entered on 05/20/11 at 04:41 PM | read more »


Daily Grub closing its doors

* Loyal followers of the vegan restaurant Daily Grub are sad to hear it is closing. The restaurant located at 1054 S. 20th St., in Omaha will serve its last bowl of black bean soup tomorrow, April 29. Elle Lien, restaurant owner and chef, made the announcement this week via Facebook. She sighted a major construction project that severely impacts access to the diner as a primary reason for closing only a week after celebrating its 1-year anniversary. In a note to fans Lien thanked patrons for supporting her and the restaurant, “You changed our lives! You changed the face of food in Omaha,” she wrote. “Having the opportunity to see your faces each week is thing we will miss the...

entered on 04/28/11 at 10:47 PM | read more »


Crumbs: Morels!

* Pizzeria Dante will be serving a three course-dinner featuring seasonal ingredients including morel mushrooms, soft-shell crabs, English peas and more this Thursday, April 28. Some ingredients, such as the morels, peas and salad greens are locally sourced, and even if you can’t make it to the dinner, they’ll be showing up on the menu. The dinner runs $35 per person, with an additional $20 per person if you’d like to add wine pairings. To make sure you’ve got a place at the table, make a reservation via email (jgilmore@dantepizzeria.com) or call 402.932.3078. * Those of you thinking you can eat those SnackWells to your heart’s content (they’re low fat, right? What could go...

entered on 04/27/11 at 04:37 PM | read more »


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