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 »


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 »


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