Edible Omaha Dutch Girl Creamery’s Rosa Maria Cheese Dutch Girl Creamery just won a Good Food Award for their Rosa Maria cheese, making it a two-time champion, having won a first-place American Cheese Society award last year. Owner Charuth Loth says the dairy entered themselves into the Good Food competition, one of about three they enter each … Read moreGood Food Award Goes to the Happy Goats
From the story The Roundness of Life by Matt Low , Photography by Linda Gentry Yield: 21 individual ebelskivers ¼ cup butter, melted, plus another 1 tablespoon unmelted for the pan 2 eggs, separated 1¾ cups milk (or buttermilk) 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons granulated sugar Powdered … Read moreEbelskivers
American Midwest’s Hybrid wine Grapes A Primer By Mark Gudgel | Photography by Carole Topalian On a Wednesday in early February, snow rapidly descended from the dark morning sky to blanket the earth, making Omaha’s roads slow going and treacherous to navigate, if not entirely impassable. Two days later, on Friday, it broke 60 degrees … Read moreLiquid Assets
Marrow Market & Meats For Tom Clutter, cooking evokes memories of the annual family gatherings he enjoyed growing up in Kansas. Now, food and cooking are forever wedded in his memory as a vehicle to bring others together, and Tom is seeking to re-create the joy he feels from food with Marrow Market & Meats. … Read moreLocal Food Delivered to Your Door
By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge 1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise) 1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar) Salt and pepper to taste 1 teaspoon whole coriander seeds ¼ cup honey … Read moreHoney Roasted Carrots with Coriander
Lulubee Chocolates Gaylene Steinbach, chocolatier of Lincoln’s Lulubee Artisanal Chocolates, wasn’t always into candy making. But one year, her mother sent her a box of delicious, beautifully decorated chocolates and her interest was piqued. She began devouring––figuratively and literally––everything she could that was chocolate confectionary. She began experimenting on her friends and family and soon … Read moreSmall Batch Confections
By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria Yield: 3–4 servings 1 pound young potatoes, cut as desired 1 tablespoon extra-virgin olive oil Chopped chives and fresh parsley to taste Salt and pepper to taste 1 tablespoon unsalted butter 6 ounces broccolini, trimmed Toasted hazelnuts Preheat oven to 375°. Toss potatoes in a bowl … Read moreRoasted Young Potatoes with Broccolini
By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center Yield: 4 servings 1 pound fingerling potatoes, cut into even-size pieces ½ pint grape tomatoes 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil Salt and pepper to taste Mint Gremolata Dressing 3 ounces goat cheese (Place goat cheese in the freezer before starting the … Read moreRoasted Fingerling Potato Salad
In both our personal and professional lives, milestones are all around us. While some pass without much thought or recognition, when we take time to stop and recognize them, we create the space to reflect upon the passage of time, the accomplishments achieved, and most importantly, we can share and celebrate with those who love … Read moreFood for Thought