Issue 28

Posts From Brian O'Malley

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Brian O'Malley

Brian O'Malley

Brian O'Malley is a chef instructor at Metropolitan Community College's Institute for the Culinary Arts. A graduate from New England Culinary Institute and a member of the American Culinary Federation, O'Malley worked as the chef/owner of Spread. He was a manager/instructor at the New England Culinary Institute, head chef at Vanilia in Santorini, Greece, and BackNine Grille, assistant food and beverage manager at the Champion's Club and opening chef at BOJO. Brian O'Malley can usually be found in MCC's kitchens, teaching, creating works of culinary genius or debating the perils of out of season tomatoes.

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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Still We Rise: Celebrating Omaha’s Food Scene

Creativity is an act of problem solving, defined by how well the immutable constraints of the problem are met, mitigated or massaged. Innovation – real innovation – is different; it is the ability to change the parameters altogether. Omaha’s restaurant

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Omaha Standard: The Dundee Dell’s Fish ‘n’ Chips

Three-Piece Fish ‘N’ Chips – $10.95 I am no aficionado. Throughout my youth I had consumed perhaps a dozen pieces or fish prepared in the style suitable for them to be called “English Fish-n-Chips”. Most of those were either at

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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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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

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The Worth of a Recipe

A recipe is defined as a set of directions accompanied by a list of ingredients that describe how to prepare something. Great cooks consider themselves great because they have a deep repertoire of recipes they have either created or mastered.

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Omaha Standard: Upstream Root Beer

There are only a few places in the world that get to lay claim to being the spiritual home of an entire beverage segment. Kentucky has bourbon, France has wine, Atlanta has Coca-Cola—heck, Hastings even has Kool-Aid. We here in

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Popcorn: The American Snack Food

I  grew up in the 80’s. My sister had hair that would hit the doorframe if she didn’t duck, my brother bought me a Loverboy cassette tape for my 12th birthday, and all photos of me from this era include

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Omaha Standard: Orsi’s Breadcrumbs

Orsi’s Italian Bakery on 6th and Pacific is a cult icon-slightly unknown and perhaps a bit over-appreciated by its true believers. Nonetheless, Orsi’s is an institution. It is a rustic bakery on the rumbly side of Omaha’s just-now-being defined-as-classic Little

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