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Doing Things the Dario Way Nets Omaha Two of its Most Distinctive Restaurants
Half measures don’t cut it with Dario Schicke, the Bosnian chef-owner who bears a striking resemblance to Alec Baldwin. Schicke’s helped raise the Omaha culinary scene through a pair of Dundee restaurants dedicated to distinct, authentic European cuisines. His Dario’s
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The Supper Club: Baela Rose
Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community College, strives to provide students with opportunities to apply and develop their skills through unique experiences. One of these experiences
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The Dumpster: Hot Stuff
Mary Avery grew up on a prehistoric dome of salt in the middle of the Louisiana marsh. It was huge: six miles around and with caves 50,000 feet deep. It belonged to her parents, so naturally she wasted no time
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The Dumpster: In the Raw
On a recent jaunt to Hawaii’s Big Island, I was introduced to the traditional bowl of raw ahi stirred up with soy sauce and sesame seeds, called poke. Although it looked like an exposed brain, I fell instantly in love
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Omaha’s 8th Annual Pizza Review
Food & Spirits Magazine hosted the 8th Annual Omaha Pizza Review at The Waiting Room Lounge and Reverb Lounge on June 7th at 6:30 pm. Musicians John Finocchiaro and Sarah Benck Tardy performed. Those attending voted for their top three
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Sous Vide, Not Paleo but Prehistoric
Sous-vide, or just unhyphenated sous vide cooking is cooking under vacuum. Say, “soo-veed.” Don’t pronounce the terminal S or the final E and you’ll be square with any waiter. Rhyme the first word with grouse and say, “souse viday” and
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Summertime Goodness: Gazpacho Recipe
Another season is upon us and with it comes the sunny and sweltering hot days of summer. What better way to refresh and recharge than a quiet warm evening on the patio sipping chilled white wine or maybe a deliciously
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Bayou Bonanza: An exploration of Omaha’s expanding Cajun, creole, and soul food scene.
It was a warm and windy Wednesday morning in Mid-June. My girlfriend Melissa and I were driving down Interstate 77 from Charlotte to Charleston. It was our first visit and we had heard first hand from friends that their food
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The Supper Club: Mexique|Chicago
Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community College, strives to provide students with opportunities to apply and develop their skills through unique experiences. One of these experiences
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A Midsummer’s Picnic with Salt 88
Mostly people enjoy picnics, and I believe Omahans are no exception. This is the thought that woke me up sweating in the night – having a picnic adventure (or many) was inevitable. Where to start though? Oh, oh, I know.
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