Archive | Spring 2015

Advertiser Directory Spring 2015


Thirteen Moons Acupuncture
1002 N 72nd St.
Omaha, NE


Slate Architecture
3624 Farnam St.
Omaha, NE


Joslyn Art Museum
2200 Dodge St.
Omaha, NE


Kimmel Orchard & Vineyard
5995 G Rd.
Nebraska City, NE

Minne Lusa Historic District
6919 Minne Lusa Blvd.
Omaha, NE


Buy Fresh Buy Local Nebraska
130H Miller Hall
Lincoln, NE

Metropolitan Community College
PO Box 3777
Omaha, NE


Omaha Beer Fest
Stinson Park at Aksarben Village
67th & Center St.

Omaha Crush
Stinson Park at Aksarben Village
67th & Center St.

Omaha Restaurant Week
Urban Events, Inc.


Branched Oak Farm
17015 NW 70th St.
Raymond, NE

Grain Place Foods
1904 N Hwy. 14
Marquette, NE

Iowana Farm
17749 Badger Ave.
Crescent, IA

Plum Creek Farms
60687 712 Rd.
Burchard, NE

Straight Arrow Bison
79330 Sumner Rd.
Broken Bow, NE


Florence Mill Farmers Market
9102 N 30th St.
Omaha, NE

Omaha Farmers’ Market
The Old Market
11th & Jackson St.
Aksarben Village
67th & Center St.
Omaha, … Read More

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A Culinary Destination

Roux’s Restaurant

Woodbine, Iowa’s prodigal sons Ross Clark and Todd Waite recently opened the doors of a new locally sourced restaurant, Roux’s.

The highly anticipated Modern American restaurant will feature craft beer from Woodbine’s own Brick Street Brewery, with a scratch kitchen serving lunch and dinner five days a week and brunch on Sunday.

Ross, the restaurant’s owner and executive chef, spent the last six years in Italian and French fine dining, most recently in the Twin Cities. Todd, the bar manager and a lifelong friend of Ross, recently relocated from St. Paul. In addition to growing up together, the men continued their friendship while attending the University of Northern Iowa in Cedar Falls. Ross knew he wanted to work in kitchens, which led him down the path toward culinary school, while Todd joined the Peace Corps. Eventually the friends both ended up in Minnesota. When the chance arose for Ross and his wife, Jennifer, to take over a restaurant space in his hometown, the opportunity marked the beginning of a dream come true.

“I love food. I decided to return to my hometown to open Roux’s because I want to share my love of food with the people who … Read More

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Mexican-Style Street Food


“We serve the type of food you’d find if you traveled throughout Mexico, where people purchase food on the streets, off carts, trailers and sometimes out of the side of someone’s home. Here at Mula we wanted to represent food from a variety of regions in Mexico,” says Michael Sanchez, owner of Mula restaurant.

He describes the food as being approachable, and able to be eaten with your hands. It can be taken on the go, or shared with others. According to Michael, Mula has fun, creative dishes that take Mexican traditions and put a “little spin” on them.

One of the most popular dishes is the grilled sweet corn cob, where the corn is cooked right in the husk. The sweet corn dish is popular throughout the year, and when corn is in season in Nebraska, the restaurant purchases the corn from within the state.

“Sourcing ingredients locally is important to us. Mexican street food is heavily focused on community, so we feel like it’s important to purchase ingredients from the community when we can,” explains Michael.

Vendors change constantly based on availability, but one vendor who remains constant with Mula is local Nietos Panaderia. From them, Michael … Read More

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From Scratch Cocktails

Nite Owl

When Noah Mock, owner of Nite Owl, moved back to Omaha from Texas a few years ago, he recognized a need for those coming off late-night shifts to have somewhere to get a craft cocktail and a good meal. “I wanted to create a great place where people could get late-night food and craft cocktails in a fun atmosphere,” says Noah.

The menu at Nite Owl boasts only 10 items; each dish is something that Noah likes to eat when he is drinking. “There’s some Texas-inspired food options like the Tot-Chos (tater tots with cheese and nacho fixings) and the Chile Verde Fries. Then I’ve got the Big Frita—Cuban in origin with half chorizo and half beef with a fried egg on top—which was inspired by a burger I used to get in Miami,” explains Noah.

Noah and his staff refurbished all the furniture to create a vibe that reads dark, cozy basement because that’s always been Noah’s favorite kind of bar—comfortable and not cramped. He found the booths near Lincoln and fixed them up. Customers may recognize a big table at the end of the bar, since it came from the Ranch Bowl, a bowling alley, radio … Read More

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CSA Pickup at Hy-Vee

Tomāto Tomäto joins forces with Hy-Vee

Tomāto Tomäto, a West Omaha group community-supported agriculture (CSA) program and local food outlet, has partnered with Omaha metro area Hy-Vee stores as a pickup location for its CSA members.

“Now our CSA members can pick up their local vegetables, bread and eggs shares inside their local Hy-Vee store then swing around and grab their other necessities like toilet paper and soap in one quick trip,” explains Jody Fritz, Tomāto Tomäto owner and operator.

Tomāto Tomäto includes both organic and conventional local growers in its CSA. Ryan Pekarek, who grows about 100 varieties of 20 different vegetable crops on 12 acres at his farm near Dwight, has been a CSA supplier with Tomāto Tomäto for the past five years. He also sells produce at the Lincoln and Seward farmers markets and runs his own 50- to 60-member CSA.

“This will be our sixth season with Jody,” says Ryan. “She is one of our two biggest accounts that we deal with, and we always come back with an empty truck after seeing her. That’s not the case on football Saturdays or if it rains at the farmers market.” According to Frank Woodward, store director at … Read More

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Share a Little or Share a Lot

Heritage Food & Wine

Heritage Food & Wine is a restaurant built on the concept of shared-plate family-style dining.

Chef Jacob Newton explains that some dishes on the menu may be split among three or four people, and others are served much smaller, so customers can sample a little of everything.

Heritage is very proud of their commitment to homemade and local food. Jacob says, “We do everything in house, including crackers, biscuits and cinnamon rolls. The majority of our meat butchering is also done in house.” Additionally, the restaurant uses local meats and vegetables when available.

The restaurant focuses extensively on wines, and many of their bottles, which come from several regions, including the local area, are moderately priced. “We offer a polished wine service in a casual environment. We make it a point to be precise and focused but also friendly and warm,” says Chris Walter, general manager and sommelier.

Jacob has a long history with Omaha and leveraged his relationships with other chefs to help him establish connections with nearby farmers, ranchers and growers. Jacob is always excited to showcase these vendors through the restaurant’s menu.

The menu undergoes changes every few months to ensure that what … Read More

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Taking Pride in the Pour

Beansmith Coffee Roasters

“We encourage people to explore and celebrate flavors,” says Aaron Rauch, coffee program director at Beansmith Coffee Roasters, a newly opened retail store Downtown. According to Aaron, the business chose the location because they wanted to become closer with the Omaha community. The company also has a small retail space in La Vista, but that location is used primarily for wholesale roasting.

“It [opening a Downtown retail space] felt like the natural next step. It allows us to give Beansmith greater exposure to a market that’s going to really understand and value it, especially in the Old Market with lots of independently owned restaurants and local craft people and artists,” says Aaron.

The newly renovated Downtown space offers a full coffee bar, complete with a full range of traditional espresso beverages, including lattes, cappuccinos, macchiatos, flat whites and the Gibraltar.

“A Gibraltar, named after the glass it’s served in, is any double shot of espresso, two ounces of steamed milk and a light layer of foam,” Aaron explains, describing it as a short and sweet espresso drink. It is one of their most popular drinks.

Beansmith only imports and serves high-grade specialty coffee that they trust comes … Read More

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Asparagus, Mushroom and Onion Tart

Photo by Janelle Shank

Yield: 8 servings

4 tablespoons unsalted butter
1 medium yellow onion, cut into 2-inch wedges
1 medium red onion, cut into 2-inch wedges
1½ cups mushrooms (any kind), chopped
2 cups asparagus cut into 1-inch thick pieces
Salt and pepper, to taste
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
3 tablespoons balsamic vinegar
Pie crust, prepared (see following recipe)
½ cup shredded cheese, Gruyère, Swiss or other flavor (optional)

Preheat oven 350°.

In a heavy sauté pan over low heat, melt the butter. Add onions to butter, increase heat to medium and sauté for 5 minutes, stirring frequently. Once translucent, remove onions and set aside. Add mushrooms to pan and cook for 2 minutes, stirring frequently. Add asparagus and cook for an additional 2 minutes. Sprinkle with salt, pepper, oregano and thyme and if needed, add more butter by tablespoon, to lightly brown the vegetables. Once brown, remove from heat and add balsamic vinegar; stir to coat. Pour into prepared crust, top with onions and, if using, cheese.

Bake for 25 minutes.

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald


Pie Crust

Use this recipe for the Asparagus, Mushroom … Read More

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Photo by Trisha Hughes

Roasted Strawberry and Rhubarb Pie Ice Cream

Photo by Trisha Hughes

Yield: 1 quart

Pie Crust Pieces
Pie crust scraps from Asparagus Mushroom Onion Tart,
or 1½ cups pie crust, uncooked and crumbled
1 tablespoon whole milk
1 tablespoon sugar

Fruit Purée
1 pint fresh strawberries, hulled and halved
2 cups rhubarb chopped into 2-inch pieces
⅓ cup sugar

Ice Cream Base
2 tablespoons cornstarch
1½ cups whole milk, divided
4 ounces cream cheese, softened
⅛ teaspoon sea salt
1⅓ cups heavy cream
⅔ cup sugar

For the Pie Crust Pieces:
Preheat oven to 375°.

Assemble scraps of pie crust on baking sheet lined with parchment paper. Brush with 1 tablespoon whole milk and sprinkle with 1 tablespoon sugar. Bake until golden brown. Set aside.

For Fruit Purée:

Combine strawberries and rhubarb with ⅓ cup sugar in an 8-inch glass dish (do not spray or oil the dish) and place in preheated oven. Roast for 8 minutes, or just until soft. Remove from oven, cool slightly, and then purée in a blender. Measure ½ cup of the fruit purée and set aside. Remaining purée can be stored in the refrigerator and used to top the ice cream just prior to serving.

For the Ice Cream Base:Read More

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