Posts From Brian O'Malley
Back to homepage
Brian O'Malley
20 Questions: Steve Villamonte
MR: Chef, tell us about your family history in culinary arts and how it has influenced your career choices. SV: I don’t know a lot about my family history if I’m honest. I could (and most likely will at some
Read More
On the Menu: Pickles
Homemade condiments give food at several restaurants an extra kick. Here are some restaurants that offer homemade pickles on their menus: Dundee Dell (Omaha, Nebraska) Item: Fried Pickles While the pickles themselves are not made in house, the batter is.
Read More
Bitter Little Fella
I frequently swear that I could never be a vegetarian. It is the “taking an oath” kind of swearing rather than the “embarrassing your mother” kind, but I am still pretty belligerent as it is happening. I do all sorts
Read More
Omaha Standard : M’s Pub’s Lahvosh
There is a history of civilization that is only discoverable through the dogged and deft perusal of restaurant menus. The forgone lists of the things we once served each other for lunch are supreme fodder for the culinary anthropologist. I
Read More
Start to Finish: One Bird
Chicken may be the most democratic of all foods. It transcends ethnicity, enjoys a rare liberty from most religious taboos, is inoffensively mild flavored, is available year-round in almost every corner of the world and, quite frankly, can be downright
Read More
Omaha Standard: Bronco’s Fries
My wife sometimes calls me a food whore. She means it in the nicest possible way. I hope. I hope she means that I am a fast friend of something that is agreeable to me upon first blush, no matter
Read More
The Joy of Mayonnaise
If cuisine1 is the coming together of traditional food ways in the presence of a regional larder, then no diatribe on local food could pretend to breach the subject without focusing at least a little bit on technique. To say
Read More
Local Food
Over the past three decades (since about the Carter-era energy crisis) there has been a swirling whisper in this country about the safety, sustainability and quality of our conventional food supply. Myriad experts have pontificated differing views. Scientists blame the
Read More