Crumbs

by Krista O'Malley

Dishcrawl, a San Jose-based start-up that is rapidly gaining national recognition for its unique culinary events, will enter the Omaha market this month. The events, called Dishcrawls, typically take participants to four different restaurants in the same neighborhood over the course of one evening. The company was founded on the premise that communities can be brought together through good food and good company. Omaha’s inaugural Dishcrawl will take place in the Old Market, an area known for its diverse restaurant selection. Dishcrawlers will utilize the opportunity to mingle with new people while helping local restaurants gain exposure. Groups, couples, and singles are welcome. Dishcrawl...

The Scooter’s Guy

by Tamsen Butler

There’s a good chance that you don’t think you know Bill Kipper. He’s a fairly low-key guy and doesn’t really spend any time seeking out the limelight, so it’s a fair assumption. On the other hand, there’s an excellent chance that he’s affected you in one way or another – at least, he’s affected you if you’ve ever had a coffee from any Scooter’s anywhere.

Bill’s “the guy.” More specifically, he’s the one and only roaster for Scooter’s. Every coffee bean that comes through Scooter’s does so because Bill has researched it, ordered it, blended it and roasted it. “I’m the guy,” Bill admits. “I’m the green coffee buyer. I’m the quality control. I’m the roaster. I’m the maintenance guy. I’m...

Crumbs

by Krista O'Malley

The Nebraska Restaurant Association has set the date for the 2013 Taste of Nebraska to April 29th at the Strategic Air and Space Museum in Ashland. This year’s theme will be “Up, Up, and Away!” Tim Miles, UNL Men’s Head Basketball Coach, will be the featured speaker. This year the event will offer a Nebraska Beer Tasting from over twelve different Nebraska Breweries during the cocktail hour. Guests will also be introduced to Qtego – a mobile text bidding service which will allow the guests instant real-time bidding from anywhere within the event. Tickets and sponsorships are available and can be reserved by contacting the Nebraska Restaurant Association office at 402.488.3999.

The Dish...

The French Bulldog: Setting the Stage for Charcuterie

by Krista O'Malley

There is no hiding the simple truth of a skilled craftsman at work. The vintage vibe of The French Bulldog creates a stage to showcase the culinary craft of charcuterie where until now few have had the pleasure of eating. In a time of industrialized and hyper-contrived food chains, The French Bulldog feels like the exact opposite. Collaborators Phil Anania and Anne Cavanaugh along with charcuterie chef, Bryce Coulton gallantly bring forth straightforward artisan fare to the Omaha food scene. 

Entering into the quaint space, you feel a sense of anticipation. The space is crowded, not even an empty seat at the bar. There are people waiting. Could it be as good as all this?  Isn’t this...

Crumbs

by Krista O'Malley

On Friday March 29th, The 2013 Culinary Team Nebraska is having a Showcase and Benefit Open House. Team Nebraska will be competing at the American Culinary Federation’s Central Regional Competition in Little Rock Arkansas in April. With success in Little Rock, Team Nebraska could be on the road to compete on the national level in Las Vegas in July. The Benefit helps pay expenses for the student team and offers the public a chance to see and taste the culinary talents of the team.

“We are really excited to get the chance to present our food in this format, so we can get feedback on our dishes from real hungry people,” says Team Pastry Chef  Becca Bauermeister. 

The Showcase runs from...

Omaha Restaurant Association: The Not-So-Secretive Society You Probably Didn’t Know Existed

by Tamsen Butler

The Omaha Restaurant Association is watching you.

Actually, they’re watching out for you. They’re doing this by making sure that Omaha area restaurants have all the tools they need in order to provide the best dining experience possible to patrons. “The ORA is a group of local restaurants that work together while at the same time allowing us to get to know like-minded folks within the industry,” explains John Wade, ORA President. “We look at how we can learn from each other. We learn to take care of our customers. We look at the best hospitality experience possible and we work on it together.”

Started in 1944, one of the main goals of the ORA has always been to keep an eye on what the...