Chef Chat

Television networks still have a long way to go when it comes to developing great food programming in my mind, but I applaud them with a light 2-finger golf clap. If your favorite food shows include phrases like “y’all” or “E.V.O.O.” then don’t bother reading the rest of this article.

It is easy to be passionate about food in a perfectly decorated, Alice in Wonderland test kitchen, nestled in a spacious sound stage, with little culinary elves gathering your ingredients for every show. However, one chef in particular has dared to be original and his winning recipe is taking on the impossible. 

Whether it is impossible dinners or impossible restaurants, Chef Robert Irvine and his team...

entered on 12/12/11 at 12:01 AM | read more »


How to Use Celeriac

In case you haven’t noticed grocery stores are working diligently to be beautiful. I, for one, can hardly enter the whirring doors of a supermarket without being mesmerized by the glistening stacks of blushing pink ladies and rounded columns of orange carrots with green fronds flowing. And somewhere, usually tucked between green and white ribbed fennel and red orbs of radish sits Celeriac, the ugly stepchild of root vegetables, gnarled, rough, brown and easily passed over. Visually it’s a wart on the unblemished skin of the produce isle. But vegetables are like people and beauty is only skin deep, a little work with this humble tuber can yield great rewards.

Celeriac, also known as...

entered on 11/30/11 at 06:32 AM | read more »


A gorging we shall go

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...

entered on 11/18/11 at 03:17 PM | read more »


Bar Chat:  Meet a Mixologist

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...

entered on 10/29/11 at 12:31 PM | read more »


SNAP Benefits Success at Farmer’s Markets

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...

entered on 10/26/11 at 05:48 AM | read more »


<p>  Building Front Final Caption </p> <p>  The building, roughly 100 years old, will be able to seat about 90 people, roughly double the size of Dixie Quick's former location at 19th and Leavenworth.</p> Bluffs Bound

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,"...

entered on 10/14/11 at 06:27 PM | read more »


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