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Understanding Beer Fests
For many of you, the universe of beer spans about 20 feet and is contained within your local grocery store. This isn’t necessarily a bad thing I guess but given the simple fact that there are nearly 1,500 breweries in
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Beer Chat: Favorites
Belgian Tripel (or Trippel): The Belgian Tripel style was originally brewed by Trappist monks at the Westmalle brewery. Examples of this style are golden in color and pack a high ABV, usually from 7.5 to 9.5 percent. Known for being
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Smoking-Hot Summer Tobacco Legislation
Unbeknownst to many local tobacco lovers, two new tobacco laws have come from the Nebraska Legislature this summer. One of them, LB 355, affects the statewide smoking ban. Introduced by Senator Scott Lautenbaugh and passed by a 27-22 vote on
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The Great Corn Debate
If you’ve ever read anything by Michael Pollan, you might exhibit a certain nervousness when talking about corn. (Thou shalt try to eat no corn?) But let’s just come out and admit it: as you strolled through the farmers market
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20 Questions with Chef Alfred Hiltbrunner
This Interview is with Chef Alfred Hiltbrunner, retired Executive Chef of more than 35 years at Le Café de Paris in Omaha, Nebraska. The restaurant decided to shut its doors following the departure of Chef Hiltbrunner. The interview was conducted
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Omaha Standard: Jam’s Coconut Chicken Salad
Fried coconut chicken salad – coconut coated chicken, artichoke hearts, avocado, swiss, tomato, red onions, croutons and almonds with field greens, creamy herb mustard dressing and raspberry sauce – $11.25 Jam’s has given Omaha more gifts than can be aptly
Read MoreThe Last of the Great Bear Men: Scott Schreiner 0
On June 21st 2009, Scott Schreiner lost his battle with brain cancer and passed away. He was a mentor to me and many other young chefs over the years. He was also a great friend and a great human being.
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Industry Recycling
In this age of green it is not easy to practice what is being preached, or at least on the surface it isn’t. Each green step we take requires change, time and funding. Of course, disposing garbage via the traditional
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Restaurant Technology Trends and the Customer
As this year’s figures continue to come in from restaurant accounting figures during 2009, we will continue to see a year of contraction in total restaurant industry sales. Nevertheless, we as consumers will continue to eat out and rely on
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Food Service Warrior: How the Industry has Shaped My Life
When I sit back and reflect upon my life in the restaurant world I often wonder if I made the right choices. Maybe I should have gone to college or pursued my love for extreme sports. I think about what
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