Issue 28

The Supper Club: Mouth of the South

The Supper Club: Mouth of the South

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 is the Supper Club. The Supper Club selects a restaurant once a quarter and works with the chef of the restaurant to provide a unique dining experience to challenge the palate and minds of the students with the unique ingredients and techniques found in that chef’s kitchen. The article and photography for this article are also done by students.

 

Spring quarter found Tri Omega dining at The Mouth of the South in North Omaha. Walking up to the brick building that houses the restaurant, you notice the windows that run along the entire front of the space, which allows the sun to shine in, casting light and shadows into the dining room.

Inside, the atmosphere is warm, and eclectic with barrels, wood tables and modern art hanging on the brick walls. With a tag line of “Southern Grub,” you would expect nothing less than food that is made from scratch and service that is attentive and friendly, which is exactly what their mission for their customer is. The bar is a nice size and the specialty cocktails are refreshing. One delicious example is their version of a Kentucky mule made with Bulleit bourbon, ginger beer and blood orange liqueur, served in the requisite copper mug. It was a perfect way to start the evening.

After drinks, the meal started with appetizers of deep fried boudin balls and gizzards served buffet style. The boudin balls are made with house made boudin, a Cajun sausage made from rice, smoked pork, liver and seasonings, served with tangy remoulade sauce. The breaded gizzards were plump and tender, deep fried and tossed in a mouthwatering pepper glaze.

Next up was a play on soup and salad with an offering of southern salad and gumbo. The mixed green salad was studded with toasted pecans, tomatoes, bell pepper and cheddar cheese, and dressed with a house made blackened ranch. The gumbo, a Cajun stew served with rice, had tender chicken, sausage kissed with smoke and was perfectly spiced.

Following soup and salad was a short rib etouffée entrée course – a special dish that is not on the menu, but should be. This dish halted conversation while everyone experienced the divine texture and flavors. The melt-in-your-mouth beef ribs were smothered in etouffée sauce, nestled on top of creamy stone-ground grits and served with a luscious slice of cornbread.

Sugar dusted beignets with a duo of chocolate and plum sauces ended the meal. The warm, comforting fritters were crunchy on the outside and soft on the inside. The tangy plum sauce was a perfect complement to the rich chocolate and sugar.

As the evening came to an end, the promise of good, hearty southern cuisine was more than fulfilled. The students and their guests lingered about, talking with each other and the staff about the wonderful experience, and the passion that brings them all together – delicious food.


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