<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 »


Flour Power

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...

entered on 10/05/11 at 06:00 AM | read more »


What’s Popping

Something new popping with Orville Redenbacher's Popping Corn
Orville Redenbacher's Popping Corn, a brand of ConAgra Foods, is shaking up microwave popcorn by adding a flavorful twist to one of America's favorite snack foods. The popcorn brand has introduced Orville Redenbacher's Flavors, individually wrapped bags of microwave popcorn that come with separate seasoning packets, allowing users to sprinkle on just the right amount of flavor – in White Cheddar, Extra Cheese, or Sea Salt and Vinegar. The popcorn giant has even turned to beverages to pair the flavorful twists. Beverages like old-fashion lemonade, red wine and even root beer floats are recommended. Orville Redenbacher's®...

entered on 09/23/11 at 10:49 PM | read more »


Fall Food Fundraisers

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...

entered on 09/22/11 at 09:49 AM | read more »


Fast Fall Flavors

My garden met an untimely demise this year. The squash beetles killed my zucchini, and well, all my squash. The early rain and overly hot summer nearly destroyed my tomatoes. I have five beautiful plants loaded with green tomatoes and nary a red one in sight. The movie may have made green tomatoes famous, but my desire to be relatively healthy prohibits me from frying so many of the odd-shaped orbs. I, along with many seasonal eaters and gardeners this year, have found myself in a bit of a fall-flavor pickle. However, necessity being the mother of invention, a seasonal eater can turn a troubled year for produce into a delicious fall and winter.

Ripening Green Tomatoes
Years ago I had...

entered on 09/13/11 at 12:58 PM | read more »


Crumbs - Salt and Cookbooks

If it seems like the food you’re getting at restaurants is all about salt, you’re not imagining it. The folks at Technomic checked the menus of 2,000 restaurants (everyone from chains to independent operators) and found that salt mentions on major chain and independent restaurant menus have increased by 144 percent over the last five years.

“Salt and pepper has always been prevalent on the menu,” Technomic EVP Darren Tristano said in a press release.  “However, we are seeing more artisan, spice blended and designer finishing salts being introduced broadly across appetizers, entrees and dessert menus. Although the roots of this trend originate in fine dining establishments, it’s catching...

entered on 09/09/11 at 07:05 AM | read more »


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Crumbs • 02/25/2014 »


Crumbs: NYE Hot Spots • 12/20/2013 »


Crumbs • 12/17/2013 »



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