Chat with Corner Creperie

by Rachel Grace

There are a few places in town to order crepes, but none as dedicated to the French-style stuffed pancake as this brand new space near the Creighton campus. Over my caramel latte – crafted with house-made syrup and beans from Omaha roasters A Hill of Beans – I spoke with Head Chef Chase Grove and owners Didi and Derek Olsen for the scoop.

Tell us a bit about your culinary background. How did you get started in the restaurant industry? 

Chase: I went to the Institute for Culinary Arts at Metro Community College, straight out of high school. I was able to travel a lot doing what we call stagiaire, which is going around to different places, in the city or regionally, and spending some...

Cook It In 2013

by Summer Miller

I’m going to break the myth that cooking from scratch, at home is faster or less expensive than snagging some takeout. In some cases, it absolutely is, in others it probably isn’t.

Cooking, like any new skill, takes time to learn. As you do more, you know more, once you know more you can do “it” faster – cut it, find it, prepare it and put it together in a snap. Once you build a foundation of basic knife skills and reserve a little space in your mind for making dinner at home sans the box or bag or plastic container you will make dinner faster. Once you know three ways to cook chicken breasts, then you may remember that bird came with a set of thighs, you will cook those a time or two...

Crumbs

by Krista O'Malley

Lovers of Food and Music Unite!
Benefit dinners are pretty common these days but few are as cool as those that support Hear Nebraska. The nonprofit organization dedicated to making the cornhusker state a place for great music and creative talent partnered with Vegan Super Chef Isa Chandra Moskowitz of Post Punk Kitchen (http://www.theppk.com) and musical talent, The Mynabirds, for a one-night gourmet dinner and musical performance. The event will take place Sunday, Nov. 18 at 7 p.m. in Benson. Only 20 tickets are available at $100 per ticket. The money you spend is tax deductable, which means you get to feed your soul and your stomach at the same time. For complete details check out:...

Where’s Your Beef?

by Tamsen Butler

You would be hard-pressed to catch my friend Stacy Darnold perusing the meat counter at a grocery store. She has enough beef at home in her freezer to last her family for a year. “I don’t know when the last time I bought beef from a store was,” she says. “I’d never buy beef from a grocery store unless for some weird reason I’m out of beef.” Of course, with a freezer full of beef at home, this never happens.

Stacy is just one of the many people who have joined the growing trend of buying quarter or half portions of cows directly from farms. Granted, as a self-proclaimed “farm kid,” this is not a new practice for her. “We always did this growing up. We bought beef from our neighbor.”...

Food News Round-Up

by Summer Miller

Benefit to Support Bread and Cup Co-Owner Karen Shinn

Upon walking into Bread and Cup in Lincoln nothing particularly screams local – at least not in the typical Lincoln, Nebraska sense. No bright Husker-red walls or football memorabilia, but in a way it represents everything that local should be – a place for community and conversation.

The capital city restaurant turned five this year while one of the co-owners, Karen Shinn, battled reoccurring stage IV ovarian cancer. She was first diagnosed in 2010. She and her husband, Chef Kevin Shinn, are revered members of the regional culinary scene. A benefit dinner to help offset Karen’s medical costs will be held in her honor on Sunday,...

Meet Dr. Amy Yaroch from the Gretchen Swanson Center of Nutrition

by Krista O'Malley

Just recently, I had an opportunity to speak with Dr. Amy Yaroch, the Executive Director at the Gretchen Swanson Center for Nutrition, about her role as Executive Director and the role The Center of Nutrition plays in the Omaha food system and how the Center of Nutrition is connected to Food Day Omaha. 

As an independent non-profit nutrition center, which began in 1973, The Gretchen Swanson Center for Nutrition has been taking a new direction ever since Dr. Amy Yaroch began in March of 2009. She was offered the task of refocusing the Center of Nutrition to specific areas that fit within her own passion wheelhouse such as farm-to-school programs, childhood obesity, and safer food systems...