Issue 28

Cake Decorating: An Art Form All Its Own

You eat with your eyes first. It is no secret that a professionally designed cake looks more appetizing than a plain frosted cake. I myself am a baker and I think that I make some pretty delicious sweets and treats.

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Supper Club: V. Mertz

Members of the Institute for Culinary Arts’ culinary student organization, Omega Omega Omega periodically gather to share a meal – this is Supper Club. But it’s not just about eating. They seek out and share engaging, meaningful, delicious food experiences

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Localmotive Food Truck: Changing late nights in the Old Market

On any given Friday or Saturday night, you’re likely to find a group of hungry people congregating on the corner of 11th & Jackson in the Old Market. Until recently, there weren’t many options for late night food in the

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Finding the Food: Bob’s Bar & Grill

The holy grail of Nebraska food trips has always eluded me. I spend a lot of time up in the Wayne and Sioux City area, either going to shows or visiting friends, and Bob’s Bar & Grill in Martinsburg, Nebraska

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Mushrooms: Nature’s Wonder Food

Mushrooms are one of nature’s healthiest foods. They are low in fat and calories and high in protein and fiber. They are known to enhance the immune system and provide essential vitamins and minerals. As well, they are one of

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Cheese as Art

The Art of Cheese making is a long standing, artisanal, creative process, full of culture, legacy and ideas on how to engage and thrill the senses. “An artisan is a person engaged in or occupied by the practice of a

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Rock, Paper, ‘Dinermite’ Eating On the Road

Editor’s Note: Omaha has developed a reputation as a ‘music town’ around the nation so we figured a good way to visit some of the food our community encounters was to talk to one of the finer bands in Omaha

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O Flavor, Where Art Thou?

Our flavor seeking odyssey begins with The Odyssey, as we find our freshly bathed hero, Odysseus, rubbing himself with olive oil before approaching a beautiful princess. But the ancient world had been using olive oil for lots of wonderful things

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Dining in Lincoln at the Metropolitan Hotel on Saturday, May 24, 1873

The first printed American restaurant menus appeared in the 1830s at Delmonico, the New York pioneer of haute cuisine and wine. “Bill of Fare” popular for much of the 19th century was by1900 eclipsed by “menu.” French and Chinese restaurants

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Cook Before You Leap? A recipe for sweet chili caramelized scallops and shrimp

One of my favorite cooking idioms is “you eat first with your eyes first” and I always want my food to be as beautiful as it is delectable. My background is in culinary education at Metro’s Institute for the Culinary

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