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 »


Comeback Café

Imagine an old friend had plastic surgery and moved to a new neighborhood. She would still be the same person, but things would be different. Would your friendship survive? That’s the question for fans of Délice European Bakery and Café. The new Délice in Midtown Crossing feels different in this incarnation, but the food has mostly been preserved. I first visited Délice for a Thursday afternoon lunch with my mother. We ordered at the counter from the Savories portion of the menu, which emphasizes comfort food and cream sauces. Most items are displayed, so you can examine your options before ordering. Mom had Turkey & Sweet Potato Pie ($6.95), featuring turkey, onions and sweet...

entered on 11/10/10 at 06:03 PM | read more »


Defining Delicious

MCC Chef-Instructor Brian O’Malley celebrates regional food Brian O’Malley ate out six times last week. This may seem strange for a former President (he served 2005-2007) and current publication chair for the Heartland Chapter of the American Culinary Federation — as well as Chef-Instructor who’s been at the Institute for the Culinary Arts at Metropolitan Community College since 2003. If anyone were capable of setting a saliva-inspiring table or packing a brown bag full of flavor, it would be this man. For O’Malley, the case for dining out is simple. “In one day a chef probably makes more dishes than a person makes in their whole life,” O’Malley says. “It is the same...

entered on 11/03/10 at 07:52 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 »


Thai Love

Laos Thai Restaurant serves homemade fare, made with love Love is one of the secret ingredients in Darunee Watkins’ dishes. “I like to cook,” she says. “Some people say my food tastes good; I put my love in there. When you love something, you put more attention in it.” Watkins owns, cooks and loves at Laos Thai Restaurant on S. 24th St. between J and K. Ten years ago an ethnic grocery selling specialty Thai and Lao foods opened in the space. Three years ago, Watkins’ friend expanded the grocery to include the current restaurant. Watkins worked in the restaurant, learning to cook from her friend who turned the operation over to Watkins when she had to relocate to New...

entered on 10/27/10 at 07:30 PM | read more »


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