Shucks goes green, Kobe on the move …

* Last week’s Dish feature “Defining Delicious” profiled Metropolitan Community College Institute for Culinary Arts’ Chef Brian O’Malley. He was incorrectly identified as the current president of the Heartland Chapter of the American Culinary Federation. O’Malley was president from 2005-2007 and is currently publication chair. The organization’s current president is Chef Kevin Newlin of the […]

Read More…

Comeback Café

Imagine an old friend had plastic surgery and moved to a new neighborhood. She would still be the same person, but things would be different. Would your friendship survive? That’s the question for fans of Délice European Bakery and Café. The new Délice in Midtown Crossing feels different in this incarnation, but the food has […]

Read More…

Defining Delicious

MCC Chef-Instructor Brian O’Malley celebrates regional food Brian O’Malley ate out six times last week. This may seem strange for a former President (he served 2005-2007) and current publication chair for the Heartland Chapter of the American Culinary Federation — as well as Chef-Instructor who’s been at the Institute for the Culinary Arts at Metropolitan […]

Read More…

Kokumi

Those crazy Japanese scientists keep discovering new flavors. First it was umami, the detection of savory, and now it’s kokumi. Unlike salty, sweet and bitter, the compounds that make up kokumi don’t have a distinct flavor. Rather, kokumi acts as a sort of amplifier for flavors, making salty foods saltier, savory foods more savory and […]

Read More…

Daily Grub

Your local vegan restaurant, Daily Grub, is now serving dinner Tuesday through Saturday from 5:30-9 p.m. The restaurant, at 20th and Pierce, used to be exclusively a lunch spot, serving sopes, soups and fresh juice to diners on weekdays. Check out dailygrubomaha.com. Shawn Robinson, of Urban Wine Co. origins, and his partner Lila Anderson are opening […]

Read More…

Thai Love

Laos Thai Restaurant serves homemade fare, made with love Love is one of the secret ingredients in Darunee Watkins’ dishes. “I like to cook,” she says. “Some people say my food tastes good; I put my love in there. When you love something, you put more attention in it.” Watkins owns, cooks and loves at […]

Read More…

Crumbs

Last week Wal-Mart announced it’s launching a global initiative to up its commitment to sustainable agriculture by including more local meat and produce in its stores. “Grocery is more than half of Wal-Mart’s business,” Michael T. Duke, president and chief executive told The New York Times. “Yet only four of our 39 public sustainability goals address food.” Some of the initiatives include selling $1 billion […]

Read More…

Monkeys and Mojitos

A conversation with Zane Lamprey Comedian Zane Lamprey has what many would call a dream job: for years he’s traveled to far-flung locations to throw back a few (or more than a few) drinks with the locals for his television show “Three Sheets.” His enthusiasm and good humor earned him the nickname “The Indiana Jones […]

Read More…

Crumbs

Author Katherine Leiner will be at the Novel Idea Bookstore, 118 N. 14th St. in Lincoln, this Wednesday, Oct. 27, to promote her new book GROWING ROOTS: The New Generation of Sustainable Farmers, Cooks and Food Activists. The book is a collection of interviews, color photographs and recipes from young people nationwide who are committed to edible sustainability. […]

Read More…