Issue 29

Food Service Warrior: The Regulars

“Some times you want to go where everybody knows your name, and they’re always glad you came.” How many people remember the show Cheers? It was a show about a little tavern in Boston that revolved around their regulars. Everyone

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Steak Diane Recipe

Accumulated from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck as well as re-catching some of Julia’s shows on youtube.com that bore out some of the specific details. I love 2010. This recipe exemplifies

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Classic Dishes are the Devil

As a young(er) chef, I hated the classics. I found that things that had been done before should never be done again. I ran roughshod through the menu writing experiments in those days, putting awkwardly named and rarely tested concoctions

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It’s Getting Butter All the Time

“You’re not really from the South, are you?” was my sister-in-law’s accusation when I once again reminded her that I don’t do butter. Yes, I am from the South, from Arkansas and anyone who has heard Bill Clinton talk (most

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Finding the Food: Bellevue, Nebraska

When driving through Bellevue, whether up on Cornhusker or heading down Galvin Road to Offutt AFB, one will see a mind-numbing array of fast food chains, followed by national sit down chains, followed by more fast food chains and so

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Burgers or Bust: 5 Omaha Favorites Reviewed

I am a man who loves a good burger. I’m here to give you a tour of five locations in Omaha that have those delicious beef patties with all the good stuff on top. Now, don’t get me wrong, I

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The Advent of Social Media and the “New Restaurant”

Gourmet.com, the online wing of the newsstand magazine, acclaims six “must go” food blogs. And though the slideshow remains, a cursory glance betrays a rather awkward confession. Gourmet will no longer exist as a magazine, online or otherwise. So the

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Eating Fresh: So Easy, Even a Caveman Could Do It

Grow Your Own Ever been called a “food snob?” It hurt, didn’t it? After you cried in your vichyssoise (which made it a touch too salty), you probably considered taking refuge in a plate of tiramisu, but the chef soaks

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Gotta Have It Gadgets

Microplane 34007 Cut Resistant Glove This glove is a must, you just need to remember to put it on before you start using a greater or Microplane…you will thank me for this one! The Microplane Cut Resistant Glove protects your

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The Power of Cheese

I was raised on mild Cheddar cheese. It was omni-present. On burgers, sandwiches, nachos, salads, on damn near every meal. Now, there’s really nothing wrong with mild cheddar. It’s the Swiss army knife of cheeses. You can use it anywhere.

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