Eaten in 2010

Things come and go in the food business just about as regularly as in fashion. That fondue sensation? Defunct. Asian fusion isn’t as enticing as it once was. And let’s not even start on which restaurants shuffled through which strip malls in Omaha’s suburbs. 2010 saw the same closings and openings (notably the near completion of the Midtown Crossing development and Metropolitan Community College’s new building for the Institute for Culinary Arts) but also signs of fads now nearly fully integrated into daily life. Some folks thought the green, local and organic movement would go the way of the 8-track, passed over by something more user friendly. But it looks like it may be here to...

entered on 12/29/10 at 07:31 PM | read more »


Sandra Lee’s Godawful Kwanzaa Cake

* Gluttons for punishment and those with an affinity for culinary traffic accidents are likely familiar with Food Network personality Sandra Lee’s godawful Kwanzaa cake, an unholy adulteration of angel food cake that Anthony Bourdain claimed would make unlucky viewers’ “eyeballs burst into flames.” Turns out America’s favorite can-opening sweetheart didn’t even come up with the recipe — or any of her “recipes,” from the sound of veteran food writer, food stylist and recipe developer Denise Vivaldo’s article on Huffington Post last week. In it, she takes responsibility for that monstrosity as well as Lee’s Hanukkah Cake, begging forgiveness from readers. The story’s...

entered on 12/29/10 at 07:28 PM | read more »


Rockin’ Moroccan

Almost as difficult to get to as its namesake, Marrakech Gourmet is a tidy restaurant tucked away in the corner of the Brandeis Food Court at 16th and Douglas. The cafeteria for downtown Omaha’s daytime employees (chiefly those at the First National Tower) has choices for a quick lunch: Subway, Mexican, pizza, gyros and now the only place to get Moroccan cuisine in Omaha. Co-owner and chef Moussa Drissi adjusts Moroccan ingredients, herbs and spices to fit inside grilled paninis to service busy business lunchers. The cost is $7-$8 or $8.50 for a sandwich, chips and drink. He sells two kinds of soup: saffron tomato and vegetable and red lentil and ginger puree ($3.95) and recently...

entered on 12/22/10 at 05:56 PM | read more »


Think Yourself Thin?

* Worried about gaining 20 pounds over the holidays? Imagine yourself eating as much as you want instead of actually doing it and you might be able to keep the pounds off. Researchers at Carnegie Mellon University in Pittsburgh discovered that repeated exposure to a certain food decreases your desire to eat more, even if you’re not eating anything, according to the latest issue of Science magazine. In one experiment, researchers asked half their participants to imagine eating 30 M&Ms and inserting three quarters into the slot of a laundry machine. The other half was told to envision themselves eating three M&Ms and inserting 30 quarters. Then, all the subjects were allowed to eat as...

entered on 12/22/10 at 05:54 PM | read more »


Sampler Platters

Let's say it’s Friday, and the sun has gone down. A wearisome set of days and a skipped lunch have you communicating with words like “I don’t know, what sounds good to you?” If this has or will hit somewhere close to your gut, you might consider adding the eclectic CRAVE to your mental register of last-minute haunts. CRAVE is situated in the center of Midtown Crossing’s ambitious cul-de-sac of small chain and start-up eateries. The glass V-adorned door opens to pleasant gold and red hues that descend steeply off a chandelier into the lounge below. One brilliant booth, beneath the entry, and plenty of bar tables are situated about the center for libations. Lofty windows offer a...

entered on 12/15/10 at 08:23 PM | read more »


Grey Plume is Green!

* The Grey Plume, which opened Dec. 10 at Midtown Crossing, was recently awarded three stars in sustainable building by the Green Restaurant Association, the organization's highest honor. In fact, The Grey Plume is the first restaurant in the country to receive such a rating. The restaurant is considered the greenest and most sustainable in the country and is the first in the world to meet SustainaBuild standards set out by the Green Restaurant Association. It's interior was built and furnished with repurposed and recycled materials, including salvaged wood and post-consumer recycled materials. It also recycles glass, paper, aluminum and plastic and uses recyclable and/or compostable...

entered on 12/15/10 at 08:21 PM | read more »


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