Eat Like a Nebraskan Pioneer

Farm-to-table is a huge trend right now in Omaha restaurants. People want to know what’s in their food, where it came from, and how long it’s been sitting around before it made it to their plate. It’s certainly smart to know more about your food before you shove it in your mouth, but what you may not realize is that Nebraskans from years past already had this idea in their head. Sustainable, real food was the name of the game for the people who farmed this land long before we all came along.

Christianna Reinhardt knows a lot about how the pioneer farmers in Nebraska ate. Her book “A Culinary History of the Nebraska Sand Hills: Recipes and Recollections from Prairie Kitchens” not only...

entered on 09/12/14 at 11:55 AM | read more »


Moveable Meal in Midtown

The first progressive dinner I attended was a more traditional one. Five different courses were served, each one at a different house, prepared by a different homeowner.

It was a lot of fun but since that time I had been wondering if there might be a contemporary spin I could put on the progressive dinner concept.

Then one day I thought, “Why couldn’t I invite some friends to join my husband and me on a three-course progressive dinner in a specific section of Omaha that had several restaurants located near one another?” So that’s what I did.

There are so many options from Dundee to the Old Market, but our foursome settled on Midtown. We would do Crave for appetizers, Black Oak Grill for...

entered on 09/01/14 at 07:36 PM | read more »


Omaha’s Community Gardens

As fast as fad diets come and go, faithful foodies, vegans, carnivores, and even the sometimes hard to understand world of raw consumers can all agree on one thing, and that is we should all be eating more fruits and vegetables. That should be easy enough, right? I mean, who doesn’t love fresh summer watermelon juice dripping off of their elbows, or a tomato so sweet and crisp you just sink your teeth into it like an apple?

A quick gander at a weekly circular indicates that an in-season, hydroponically grown, slightly waxy, chemically bathed hybrid tomato is on sale this week…and still incredibly expensive. Red bell peppers are $1.20 each. My favorite recipe for red peppers calls for six!...

entered on 08/13/14 at 03:57 PM | read more »


Food, Fun and Family at Piccolo Pete’s

When nervous teenage boys and their sparkling homecoming dates are ushered into seats beside men in jeans and ball caps this fall, they will not only sit down to a meal that will become a fond memory, but they will have become part of an Omaha tradition.
 
Purchased as a blacksmith shop in 1922 by Sicilian immigrant Joseph Piccolo, the venture took on life as a grocery store, a beer garden, and finally under the management of Joseph’s son Anthony, a restaurant and Omaha landmark.

Still run by family to this day 80 years later, Omaha’s second oldest steakhouse is proving that in a time of drive-thru dinners and burger dives, sitting down to a hot meal with loved ones is still where the...

entered on 08/11/14 at 01:24 PM | read more »


Hot Food Walking

If you’re sick of going to the same restaurants all the time, maybe it’s time to mix things up and try out a food truck – if you can catch it.

Diner Food, Twisted

“My dad suggested a food truck and I thought, ‘Yeah, that’s it.’ Three generations work on our family-owned truck,” said Scotty Johnson.

Scotty’s Go-Go Grill serves classic diner food with a twist, making it fun and different. Johnson said one of his biggest selling items is his Bacon Dog, a quarter pound Nathan’s hot dog wrapped in bacon and topped with sweet pepper relish.

“Another huge seller is my Barnyard Burger which is a third pound handcrafted burger, topped with fried chicken, bacon and cheese,” he said.

For Johnson,...

entered on 07/25/14 at 12:41 PM | read more »


The On Tap Experience

The evolution of alcohol consumption has changed dramatically over the last few years, particularly in the Midwest. Where Bud Light buckets once reigned, clear tulips of craft beer have taken the throne. Bland vodka has been replaced with choice whisky, and blended wines of impressive vintage have bumped Yellow Tail out of kitchens.

And it’s all about the presentation.

Any bartender will tell you the true essence of a spirit can be sought in the right vessel. Rocks glasses, carafes, and wine decanters help open the aromas of a beverage, creating a chemical reaction that can dramatically change the flavor. Attention to glassware and presentation also helps create an energy about the drink,...

entered on 07/21/14 at 10:53 AM | read more »


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