A gorging we shall go

by Leo Adam Biga

The annual Renaissance Madrigal Christmas Feast at the Omaha Marriott is equal parts Tony and Tina's Wedding, Shakespeare, Knights of the Round Table and Food Network theme show. That is if the theme is a Saxon bacchanal. A food orgy all wrapped up in a fancy dinner theater bow.

For four nights in December the ballroom is transformed into an old English castle hosting a seasonal holiday celebration, circa 1600. Royals, attendants, escorts, a court jester, a kitchen wench and carolers are among the costumed characters greeting guests December 6-9 at the Marriott, 10220 Regency Circle.

More than 20 years in the running, this recreation of Christmas past is one of the metro’s...

Bar Chat:  Meet a Mixologist

by John Horvatinovich

Although fist pumping and vodka red bulls seem to be all the rage on television and in “ultra” clubs in the area, there is a growing population of those who require a little more thought and care into their cocktails. Over the past few years bars and restaurants have begun to incorporate challenging and unique beverage programs. Liquors and ingredients like yellow chartreuse, Alvear Fino and Lavender-Honey, were unfamiliar to most in Omaha a few years ago, but now the trend is catching on and guests are taking note. Two of the area’s premier mixologists sit down with us to chat about drinks, trends and advice; in this installment of bar chat.

Since the Boiler Room opened a few years...

SNAP Benefits Success at Farmer’s Markets

by Summer Miller

The end of farmers market season marked the beginning of a food revolution in Omaha. For the first time people receiving SNAP benefits, formerly known as Food Stamps, could use those benefits to purchase fresh, local food at three Omaha Farmers Markets.

“We didn’t have any numbers in mind when we started the program, but we definitely exceeded our expectations,” said Heidi Walz co-project manager for the Omaha Farmers Market. “Our vendors were very pleased with it. They felt like it increased sales, brought in new customers and they were very happy simply from the mission perspective of getting fresh food those who need it most.”

Approximately 70,000 people per month in Douglas and...

Bluffs Bound

by Sean McCarthy

The last Sunday brunch at Dixie Quick's "blink and you'll miss it" location at 19th and Leavenworth felt mostly nostalgia-free. Overheard conversations focused more on movies and irritating co-workers and less on how this would be the last time people would be eating French toast with sexual chocolate in Nebraska. A father ordered his son to sit in his chair. And when a few customers were paying their bills, they said they would see the wait staff at their new location, as if the restaurant would be a few blocks away.

Todd and Mimi Buswell walked outside  after breakfast and both expressed indifference at having to go to a new location for brunch.

"As long as it's open, I'm there,"...

Flour Power

by Summer Miller

In a world where reality television shows portray 20-somethings with as much depth as a flip-flop and compassion that rarely goes beyond a mirror someone like Steve Kelly is a refreshing beam of hope.

The 24-year-old’s potpie business turned cookie business turned non-profit baking classroom is something worthy of envy, replication and support nationwide.

Fresh out of college along with two others, Kelly founded The Educated Baker, a company with a social mission to help teach at-risk youth about business through baking. Originally the company intended to sell cookies and scones through retail and grocer outlets such as Hy-Vee, then use that money to support the mentoring program. But...

Fall Food Fundraisers

by John Horvatinovich

Last week I was storming around the house looking for something, but could not quite remember where to look.  I opened this door and that door, gazing between here and there, but no luck.  I then asked my wife and of course, she knew.  “It’s upstairs, in the board game closet,” she said with confidence. The search for my jacket was an abrupt reminder that summer is officially ending.

The weather is changing, the temperature in the metro is falling, but there are some indoor fundraisers, centered on my favorite friend, food.

Comfort Food Classic
The fifth annual Comfort Food Classic, a chef competition to benefit Ted E. Bear Hollow, will pit eight chefs against each other to make...