Coffee That Cares

As long as it is chocked full of caffeine and practically lukewarm, for many the best part of waking up tastes, well, something like Folgers. Bitter, earthy to the point of dirt, and a mix of bland and burnt comprise the flavor notes for most morning, grocery-aisle blends. On the other hand, the brews from many java drive-thrus call themselves good because they wallow in sweets. For a drink consumed so regularly, it can be strange to think of how far our coffee comes from its original plant. It’s easy to forget a bean coming before the grounds and easier yet to forget a cherry coming before the bean. Chris Smith of Beansmith, Omaha’s latest (and one of the few) artisan coffee roaster,...

entered on 01/12/11 at 08:32 PM | read more »


Soup’s On!

* Soup is on for this chilly time of year. Soup Revolution’s truck is serving it indoors and Blue Planet Grill is serving it all-you-can-eat. The green restaurant at Aksarben Village is serving bottomless soup each Wednesday through April for $7.29. It rotates its offerings weekly but always serving something for the vegetarians. Visit blueplanetnaturalgrill.com or call 218.4555 for more information. * January is a rough month in the restaurant biz, and 2011 has clocked in its first official restaurant closing. Husker-themed bar/restaurant 94/95 (named to commemorate National Championship years for the football team) closed the first week of the year and its equipment and furniture was...

entered on 01/12/11 at 08:31 PM | read more »


Stay Sharp!

You’ve probably heard that it’s better to cut yourself with a dull knife than a sharp one. The reason for that is that when you’re using a dull knife, you usually have to press down with greater force to make your cuts. Therefore, if you cut yourself with a dull knife, the wound is usually much worse. It’s not that hard to keep your knives sharp, and you don’t have to have top-of-the-line knives or sharpening equipment. If you’re the DIY type, there are many sharpening tools on the market. If you’re not, many grocery stores will offer knife sharpening once or twice a month. If you're not good with calendars, you can always take your knives to a retailer, such as Sur La...

entered on 01/12/11 at 08:30 PM | read more »


Chocre Blue!

When Chris Blue decided to pursue a career in the culinary field, his mother told him to focus on what he liked most to eat. We should all be thankful that it’s chocolate. After graduating from the French Pastry School in Chicago and working at the Windy City’s Charlie Trotter’s as chocolatier for several years, and as a pastry chef in Florida, Blue opened his first Chocolatier Blue in Utah. Soon after, he and his wife relocated to the Bay area and have opened two shops in Berkeley, Calif., with two more California locations on the way in 2011. In August 2010, Blue’s brother, Sean Blue, opened a Chocolatier Blue location in their hometown of Lincoln, at 41st and Pioneer Woods...

entered on 01/05/11 at 07:03 PM | read more »


Top five food predictions for 2011:

Tipplers will be able to order a proper cocktail. Instead of reaching for a jug of neon green liquid when making a daiquiri, bartenders will instead opt for fresh lime juice, rum and simple syrup. We’ll see more from-scratch cocktails and less reliance on mixes and pre-made drinks. Keep it close. We’ll continue to see locally sourced ingredients on menus, from meat and vegetables to beers, spirits and cocktails. I have a coupon for that … Sites like Groupon and Restaurant.com enable diners to try restaurants outside their comfort zone at a discount, giving them a reason to try a new place or dish they’ve been curious about. More and more eaters will be stretching their palates...

entered on 01/05/11 at 07:01 PM | read more »


Eaten in 2010

Things come and go in the food business just about as regularly as in fashion. That fondue sensation? Defunct. Asian fusion isn’t as enticing as it once was. And let’s not even start on which restaurants shuffled through which strip malls in Omaha’s suburbs. 2010 saw the same closings and openings (notably the near completion of the Midtown Crossing development and Metropolitan Community College’s new building for the Institute for Culinary Arts) but also signs of fads now nearly fully integrated into daily life. Some folks thought the green, local and organic movement would go the way of the 8-track, passed over by something more user friendly. But it looks like it may be here to...

entered on 12/29/10 at 07:31 PM | read more »


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