DISHDario’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 03:28 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 03:27 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 12:51 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 12:47 PM | read more »
Crumbs
Last week Wal-Mart announced it’s launching a global initiative to up its commitment to sustainable agriculture by including more local meat and produce in its stores. “Grocery is more than half of Wal-Mart’s business,” Michael T. Duke, president and chief executive told The New York Times. “Yet only four of our 39 public sustainability goals address food.” Some of the initiatives include selling $1 billion in food sourced from 1 million small and medium farmers, sourcing only beef that doesn’t contribute to the deforestation of the Amazon, and asking suppliers to divulge the amount of water, energy, fertilizer and pesticides used per unit of food...
entered on 10/27/10 at 11:27 AM | read more »
Crumbs
Author Katherine Leiner will be at the Novel Idea Bookstore, 118 N. 14th St. in Lincoln, this Wednesday, Oct. 27, to promote her new book GROWING ROOTS: The New Generation of Sustainable Farmers, Cooks and Food Activists. The book is a collection of interviews, color photographs and recipes from young people nationwide who are committed to edible sustainability. The free event starts at 7 p.m. — Kyle Tonniges
entered on 10/20/10 at 11:57 AM | read more »
I heard mixed reviews from friends who tried Baxter’s shortly after their December 2012 opening. As Benson’s newest pizza place, I ... more »
The French Bulldog: Setting the Stage for Charcuterie
There is no hiding the simple truth of a skilled craftsman at work. The vintage vibe of The French Bulldog creates a stage to ... more »
Omaha Restaurant Association: The Not-So-Secretive Society You Probably Didn’t Know Existed
The Omaha Restaurant Association is watching you.
Actually, they’re watching out for you. They’re doing this by making sure that ... more »
When I first approached this coffeehouse/tea room/wine bar at Shadow Lake in Papillion I noticed that it’s adjacent to a ... more »
