Dine Magazine Spring 2020

H. OLAFSSON INTERNATIONAL FOODS MEET CHOCOLATIER TINA TWEEDY PINT NINE • WHISKEY FEST • VIS MAJOR ELEVEN ELEVEN • AVOLI OSTERIA

Elevating the Nebraska dining experience

Local chefs share secrets to perfect pasta SPRING 2020

EDGE M A G A Z I N E

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Elevating the Nebraska dining experience VOLUME 1, ISSUE 3 SPRING 2020

PUBLISHER AND OWNER Carole Sprunk (402) 587-2259 // Carole@DineNebraska.com MANAGING EDITOR Kathy Rygg (402) 490-3213 // Kathy@DineNebraska.com CONTRIBUTING WRITERS Anna Hartman, Michael Meyer and Vera Lynn Petersen DESIGNERS Quentin Lueninghoener and Ben Vankat, Hanscom Park Studio (402) 517-1228 // Contact@HanscomPark.com PHOTO STAFF Christopher Tierney Photography (402) 350-5699 Joshua Foo Photography (402) 905-1907 ADVERTISING ACCOUNT EXECUTIVES Gabby Christensen (402) 320-7080 // Gabby@DineNebraska.com Tom Patton (402) 214-5070 // Tom@DineNebraska.com CONTACT US (402) 587-2259 Carole@ DineNebraska.com PO Box 620 Elkhorn, NE 68022

Liz Rease (402) 639-6622 // Liz@DineNebraska.com ADVISORY BOARD Brian O’Malley, Metropolitan Community College Institute for the Culinary Arts Matthew Brown, Advanced Sommelier, V. Mertz

DINE is published quarterly. Content copyright © 2020 DINE Magazine. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, including photocopy, without permission in writing from the publisher, Carole Sprunk. Although care has been taken to ensure the accuracy, completeness and reliability of the information provided, DINE assumes no responsibility therefore.

POSTMASTER: Send address changes to DINE Magazine, PO Box 620, Elkhorn, NE 68022 2 DI N E M A GA ZIN E

Table of Contents PRIX FIXE, POKE AND ETIQUETTE

AVOLI OSTERIA, DANTE, VIA FARINA

6

8

CHOCOLAT ABEILLE

22

Dear Dine

Pasta made perfect

Queen bee of chocolate

INAUGURAL WHISKEY FEST

GASTRONOM COCKTAILS

H. OLAFSSON INTERATIONAL SPECIALTY FOODS

24 A world of whiskey

34 Wine, spirits, and beer

40 A global mission to support local DINENE B RASKA . CO M 3

Letter from the publisher W

elcome to the third issue of Dine Magazine! Spring is finally here, and we are excited to share the latest trends, events, and expert knowledge from the best in Omaha’s food and beverage industry.

The staff at Edge Publishing, including Edge Magazine and Dine Magazine, understand that with recent news regarding the Coronavirus, the safety of the public is a primary concern. We value our advertising partnerships because without them, we couldn’t bring these stories to you through a print publication.

If you have a way to support your local businesses through gift cards or carry out and delivery, please consider supporting them during this time. It is no doubt, our economy will be impacted by this virus, but Omaha is a strong community that will bounce back stronger than ever. I’m proud to live in a city that goes to great lengths to support one another.

Did you make it to the first Omaha Whiskey Fest? My other business, Clout Coffee, was one of the many vendors there, and it was an exciting time. You can read about Omaha Whiskey Fest (OWF) in our Scene story in this issue.

What happens when three chefs get together and make pasta? Our Discover feature shares the secrets to making perfect pasta from Jordan Reed of Avoli Osteria, Dave Smyrk of Dante, and

Left to right: Kathy Rygg, Ben Vankat, Christopher Tierney, Melissa Minassian, Carole Sprunk, Tom Patton, Anna Hartman, Liz Rease, Quentin Lueninghoener Cameron Lee of Via Farina. Their shared expertise will amaze and inspire you.

We’ve got some fun lined up for you!

Hidden in this issue is an image of a fork and spoon that look just like the ones on this page. Be the first to snap a photo of the flatware and share on Facebook and/ or Instagram and tag @DineMagazine. If you are the first one, you will win a $50 gift card to Meadowlark Management (Stirnella, Red Lion Lounge, Butterfish).

One entry per issue please. Let’s share the love!

As always, we appreciate the feedback, love on social media, ideas, and Dear Dine questions. Be sure to keep up on Facebook and Instagram to see extra photos that aren’t in the print edition and event details for our Dine Spotlight events.

Carole Sprunk, Publisher

FIND THE FLATWARE! Hidden in this issue is the image of a fork and spoon. Be the first to snap a photo of the flatware and share on Facebook and/or Instagram and tag @DineMagazine. If you are the first one, you will win a $50 gift card to Meadowlark Management (Stirnella, Red Lion Lounge, Butterfish). One entry per issue, please. Let’s share the love!

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DEAR DINE: What is poke?

Pronounced “POH-keh,� the trendy fastcasual bowls from Hawaii are filled with raw, marinated tuna or other fish, rice, vegetables and splashed with sauce.

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In an effort to help elevate the Nebraska Dining experience, we answer the questions you’ve always wanted to ask while dining out.

Dear DINE Dear Dine, What if I don’t like a dish I am trying for the first time?

—Kevin Dear Kevin, Whether due to taste preferences or lack of cohesion within a dish, this is a dilemma everyone has reached at some point in their dining experiences.

Chef Oscar Hernandez of 712 Eat + Drink had great feedback as both an industry professional and as a diner. He said, “As an individual working in this industry, I would never send a dish back to a kitchen, because I know everybody has different taste buds. But I would probably ask more about the dish to understand the flavor profiles it’s intended to deliver. However, as a cook, I always ask for feedback on our food and service in order to improve it.”

Any time you don’t care for the food, let the server know why and allow them the opportunity to suggest another item on the menu.

Dear Dine, Should I expect different service if I am sitting at the bar rather than at a table?

—Brady Dear Brady, This question is a great one for debate as many diners have reported their best dining experiences sitting at the bar of a restaurant, while other times they have felt like a burden to the bartender.

Tasting menus give patrons a chance to sample a range of a chef ’s talent, for a fixed cost.

Herbe Sainte has been successful in offering full service anywhere in its restaurant, whether the bar, tables, booths, or even the couch seating areas. As for a more casual spot, Andrew Miller, the General Manager at Barchen Beer Garden confirmed, “No, you should not get different service at a table versus the bar.”

Overall, expect the same service anywhere in each restaurant, and as always, if you have issues during your dinner, reach out to a manager and let them know your concerns.

Dear Dine, What is the appeal of trying a prix fixe or chef ’s tasting menu?

—Rachael Dear Rachel, The concept of a prix fixe or “fixed price” tasting menu has slow-

HAVE A RESTAURANTRELATED QUESTION? Email Dine Magazine and we’ll answer in an upcoming issue!

ly trickled into our Midwest restaurant culture and is becoming a more common feature on both local and chain restaurant menus.

“I wanted the tasting to be more approachable and casual, as well as affordable,” said Benjamin Maides, Chef and Co-Owner of Au Courant Regional Kitchen. At the price of $60.00 for six courses and the fact that Au Courant offers a new menu every week, this tasting menu is a great deal for those who are adventurous and willing to try something new. “Omaha has embraced it, and it means people are becoming more adventurous, which is very encouraging in the culinary world,” said Maides.

Sage Student Bistro at Metropolitan Community College’s Institute for the Culinary Arts also offers a unique prix fixe menu that changes each week when classes are in session. For $30, guests enjoy a five-course meal that includes dessert prepared by student chefs. Prix fixe menus are not only affordable, but they often allow diners to try a good portion of the full menu.

DINENE B RASKA . CO M 7

DINE DISCOVER

Pasta made

PERFECT

F STORY BY ANNA HARTMAN PHOTOS BY JOSHUA FOO PHOTOGRAPHY 8 DI N E M A GA ZIN E

resh pasta is made with very few, simple ingredients: flour, water, and sometimes eggs.

Varying these ingredients (type of flour, size of eggs, adding a little oil) enables you to create heartier or softer versions of the combination. Pasta dough is very forgiving. The basic ratios and workflow—mix, knead, rest, roll, cut, boil—allow patient cooks to achieve springy, light, al dente pasta nearly every time.

Omaha diners are fortunate to have access to fresh, handmade pasta at several Omaha restaurants. Recently, three local

pasta makers met on a brisk morning at Avoli Osteria in Dundee to roll pasta, plate dishes, and share experiences.

The pasta bench at Avoli is clean, inviting, and rustic, adorned with gorgeous Italian tools and cookbooks.

Each chef took a turn rolling out premade doughs into traditional shapes designed to make the most of accompanying sauces.

“It’s incredible how something simple like flour and water becomes pasta,” remarked Jordan Reed of Avoli Osteria.

Reed didn’t know how passionate he would feel about pasta until he watched others do it. He started showing up early, off the clock, to learn and experiment.

Jordan Reed of Avoli Osteria DINENE B RASKA . CO M 9

DINE DISCOVER

Garganelli with speck and blistered tomato

“Chef [Dario] Schicke opened my eyes to new ways to think about pasta.” It took Reed several months to really get a “feel” for the pasta—hydration of flour is key and weather can be a contributing factor.

Tweaking the formula to adjust for ambient temperature and humidity changes is a fun challenge for an analytical brain, and developing fresh colors, flavors, and researching interesting shapes feeds a creative mind. Cameron Lee, the pastaiolo from Via Farina, shared, “The math needed to craft pasta dough fits my brain well: all hydration and ratios.” Onsite at the restaurant, the hot oven also affects air temperature and humidity, adding additional variables.

You can make pasta with nothing but a counter, your hands, a rolling pin, and a knife, but some tools make it easier. Pasta sheeters such as countertop hand-crank units, or the ubiquitous Kitchen Aid attachment, make even rolling a breeze, and different pasta cutters encourage creative, yet even sizes.

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DINE DISCOVER

Tagliatelle with bolognese and burrata

12 DI N E M A GA ZIN E

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DINE DISCOVER

Dave Smyrk of Dante

Shapes are not just for visual effect; they are traditionally designed to make the most of accompanying sauces.

Heavier noodles with ridges stand up to hearty sauces, and light noodles perfectly accentuate lighter fare. Varying dough formula according to desired shape can also provide the necessary resilience and texture for extruded (think macaroni) or intricately folded shapes.

Garganelli is a shaped pasta that resembles penne but is formed from flat squares rolled around a thin dowel and pressed down a ridged board to make 14 DI N E M A GA ZIN E

Jordan Reed of Avoli Osteria

perpendicular indentations. This makes the shape perfect for trapping meatier sauce such as the speck, blistered tomato, parmesan, and garlic sauce presented by Reed.

Corzetti is an ancient pasta shape hailing from medieval times. Pasta dough is hand-rolled, then cut and embossed by wooden stamps, often depicting coats of arms. The flat, mildly ridged shapes are wonderful with basic sauces such as brown butter parmesan. In this case Reed paired the shapes with a salumi ragu tossed with fresh arugula and sprinkled

with raisins and toasted pine nuts.

Dave Smyrk of Dante started making dough in the very early days of the restaurant, rolling a basic egg yolk dough with a simple hand roller, then cutting pappardelle and tagliatelle noodles by hand. Smyrk recommends yolk dough for beginners because it is forgiving, soft, and pliable, and works beautifully with a home hand crank sheeter.

Smyrk rolled a perfectly thin dough sheet, then folded, filled, shaped, pinched, and cut beautiful agnolotti with a braised meat filling. When asked how long it

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DINE DISCOVER

Spaghetti with clams in white wine

16 DI N E M A GA ZIN E

took him to achieve this level of ease, he shared, “I learn best by doing, and after a few weeks, I got very comfortable with this fold.� In the end, a little flap is created at the top, providing the perfect little grabber for the savory sauce.

Basic tagliatelle noodles were quickly created by rolling and cutting using the sheeter, then dropped in the boiling water bath before finishing in Bolognese and resting under a dollop of burrata.

Inspired by the Slow Food movement (driven by a group whose mission is to protect diverse culinary traditions before they are lost forever) to preserve historical pasta shapes, Lee carefully braided and shaped delicate lorighittas, named after the iron rings used to hitch horses and oxen in Sardinia, and served them en brodo (in broth) with octopus, speck, and Grana Padano. For a second dish, Lee served trofie, a short, twisted pasta hailing from Genoa with a bright and earthy pesto.

Lee also demonstrated the effect of rolling multicolored dough by putting two strips (one colored with beet juice) through the sheeter, cutting squares, and forming farfalle (butterfly) shapes.

The same squares could be folded in another way to make sopressini (little surprises).

Simple ingredients, prepared with care, often make the best dishes. Try fresh pasta at home, register for a pasta making class, or visit one of the local eateries that take the time to craft beautiful, tender pasta highlighted by flavorful sauces using the best ingredients. Buon appetito!

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DINE DISCOVER

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DINENE B RASKA . CO M 19

DINE DISCOVER

Corzetti in salami ragu

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I N S P I R E D T O T R Y Y O U R H A N D A T C R A F T I N G F R E S H PA S T A? T R Y T H I S S I M P L E R E C I P E AT H O M E .

Basic pasta dough

Yield: 1 pound fresh pasta 4 large eggs 2 ½ cups flour (you can use all-purpose or 00 flour) 1 teaspoon salt (optional) 1.

Measure flour (and salt if using), and mound on a large cutting board (or your counter) with a hole in the middle.

2. Crack eggs into separate container and lightly beat with fork. Pour eggs into the hole.

3. Use a fork or your fingers to round the center, slowly adding flour until it is all moistened.

4. Knead until the dough is supple and flour is fully hydrated (dough should feel soft like baby skin).

5. Wrap in plastic wrap and let rest at least 30 minutes on the counter.

6. Divide into 4 pieces (keep 3 covered with plastic wrap), roll by hand or through sheeter.

7. Cut into desired shapes.

8. Bring a pot of well-salted (should taste like the sea) water to boil.

9. Gently drop in the pasta and cook to al dente (about 2 – 3 minutes).

10. Toss with your favorite sauce and enjoy!

DINENE B RASKA . CO M 21

DINE EXPERT

22 DI N E M A GA ZIN E

In the aftermath of the M’s Pub fire four years ago, TINA TWEEDY spotted an opportunity to follow her dream

Queen bee of chocolate In the heart of the Old Market lies Chocolat Abeille, a chocolate shop with an aroma sweet enough to taste in the air. The shop is owned by Tina Tweedy, a chocolatier with a culinary background working in Omaha’s restaurant industry.

“During my 26 years in the restaurant industry, I was fortunate enough to work in both the front and back of the house in some of Omaha’s classic fine dining establishments; as well as worked with some of the most fantastic chefs and restaurant owners in the industry,” said Tweedy. “I gained valuable experience that prepared me to be a business owner.”

Her keys to success included consistency, passion, the art of hospitality, gratitude, and making sure family always comes first.

Before her business adventure, Tweedy was the pastry chef at M’s Pub and Vivace for 5 years leading up to the day of the M’s Pub fire in January 2016. “I left an hour before the explosion,” she said. While waiting for its reopening, she noticed a space across the street come available.

“It was the perfect location, with a great community I already knew. I love the historic architecture and being attached to the Passageway as it attracts tons of locals and visitors from all over the country and world.”

Two weeks before Christmas in December 2017, Chocolat Abeille opened its doors. “Everyday was busy, and I was tempering our chocolate by hand as we had no tempering machine yet. I was making chocolate all night, which was very intense, but good because our customers loved it.” To keep up with demand, Tweedy was able to purchase a tempering machine right before the Easter holiday in 2018. Having her

workspace within the retail space, the tempering machine allowed her to help customers while keeping up with the 75-100 pounds of chocolate the store goes through in a week.

Chocolat Abeille or “Chocolate Honeybee” in French perfectly entwines Tweedy’s love for French style, chocolate, and honey bees, as she keeps several of her own bee hives. Many of her chocolates include her own honey as part of their ingredients, and throughout the shop can be found hand painted honeycomb patterns and mini golden bees.

A majority of her chocolate pieces are made using molds painted with colored cocoa butter and filled with high quality chocolate. Tweedy also uses natural ingredients such as lavender for infused flavorings. “Chocolate has intrigued humans for thousands of years, so has beauty. I believe the popularity of artisan chocolates can be attributed to the ability to capture amazing flavor and artistry in something bite sized.

“Trends in the industry that excite me most are those where chefs are highlighting a specific ingredient and focusing on its origin, exploring all of its dimensions and how it can be presented.

I also love seeing the collaboration of so many chefs locally. They are combining talents, products and vision to give diners a well-rounded experience.”

Tweedy recently opened her own pastry shop called Vitale Omaha, only a few

STORY BY VERA LYNN PETERSEN PORTRAIT BY CHRISTOPHER TIERNEY PHOTOGRAPHY TWEEDY’S PA S S I O N S

CHOCOLAT ABEILLE 421 S 11th St. (402) 315-9006 chocolatabeille.com VITALE OMAHA 501 S 11th St. (402) 885-8980 vitaleomaha.com

doors down from her chocolate shop. “I have a very talented staff who have been with me for years. My son started baking rolls with me at M’s Pub, and now he is helping in the new bakery,” she said.

Her next big plans include expanding the chocolate shop to the bay next door in order to make Chocolat Abeille a chocolate shop & dessert parlor.

In continuing to support local in the Old Market, Tweedy said, “Word of mouth is the best adver-tising, especially giving boxes of chocolates to others. We would like Omaha to continue to come in, visit us, and share the joy.”

DINENE B RASKA . CO M 23

DINE SCENE

A WORLD OF WHISKEY

At Omaha’s inaugural Whiskey Fest

OMAHA WHISKEY FEST omahawhiskeyfest.com

L

aurie Hellbusch has always harbored an affinity for food and drink, motivating the former attorney to purchase Spirit World in 2008 and then move the establishment to its current Aksarben location in 2014.

After her first “aha!” moment with Scotch Whisky (a sampling of Kilchoman Machir Bay), she began to take note of the growing desire for the spirit in the local market, sponsoring tastings and other events at the store, and most recently joining the founding board of the inaugural Omaha Whiskey Fest. Eager to put the Omaha area on the whiskey map, the founders set out to develop an event that would bring distillers and distributors together with the local whisky-loving community.

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Story by ANNA HARTMAN Photos by JOSH FOO PHOTOGRAPHY

DINENE B RASKA . CO M 25

DINE SCENE

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DINE SCENE

28 DI N E M A GA ZIN E

The festival was not just about whiskey, however. Hellbusch is passionate about giving back, helping those in need, and reducing food waste. A member of the Saving Grace Perishable Food Rescue board, she brainstormed creative ways to marry the two. In 2018, this manifested as a Brickway beer brewed from excess bread. In 2020, a portion of the proceeds from the Whiskey Fest event also went toward this noble cause.

The sheer volume of the event was massive, and Hellbusch explained the vendor selection process. “The board took a holistic approach to vendor selection, first determining must-haves based on area consumption patterns, and second by contacting wholesalers to gauge interest.”

Ultimately, vendors were eager to join the party.

Whiskey Fest kicked off the night before with a speakeasy event for those involved as a way to say thanks and to give time to network and enjoy some of the offerings and cocktails crafted specifically for the weekend.

VIP ticket holders gained early access, which enabled them to navigate fewer people, affording opportunities to really

engage with distillers and vendors.

Other benefits for VIPs included a large, exclusive room with spots to sit and nosh or enjoy a signature cocktail served up by Spirit World.

Omaha Pipes and Drums provided the soundtrack for the day, eliciting a celebratory mood when the doors opened. The lines were long, but everyone was kind, generous, and happy. (One wide-eyed attendee mentioned it was more crowded than Chicago’s whiskey festival). Another attendee was overheard reminding himself, “It’s a marathon, not a sprint.”

Servers, volunteer pourers, and staff were patient and helpful, weaving their way among revelers with trays held aloft, patiently waiting to clear areas and run to and fro with additional supplies.

Designated drivers could attend for just $15, sporting clever tags that instructed others not to “feed them whiskey.”

Local chefs crafted delectable, whiskey-inspired bites, served in the main ballroom along two central tables.

Highlights included brisket soft tacos with kimchi slaw, pork rillettes with apple mostarda, and pancake with salmon roe.

“The board took a holistic approach to vendor selection, first determining must-haves based on area consumption patterns, and second by contacting wholesalers to gauge interest.”

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DINE SCENE

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DINE SCENE

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Gastronom Cocktails set up in a booth next to Brickway, pouring concoctions using locally-distilled spirits. One in particular featured Brickway Cinnamon Whiskey, Bourbon and Ginger Beer, which tasted exactly as Gastronom coowner Jay Hall described “like Fireball grew up.”

For attendees in the know, “special” bottles were pulled out from under counters – it was like old home week for local whiskey lovers. Special releases, such as Redbreast 21, were advertised at specific times, with interested parties lining up at vendor booths well in advance of service.

Whiskey and cigars have a natural affinity, and event planners combined the two in a creative and fun manner. Handrolled cigars were available just outside a door leading to an outdoor tent, which was decorated as a Tiki lounge, boasting rum shots, leis, and island-themed drinks.

A representative from Southern Glazer Wine and Spirits shared interesting stories about the founders of Bulleit, and then relayed his favorite way to enjoy whiskey in the summer: Bulleit bourbon, lemon, and tonic. This exchange was a perfect microcosm of the day—shared passion for whiskey-inspired stories, recipe ideas, and genuine conversation.

Next year’s Whiskey Fest is scheduled for February 13, 2021. Even if you’re not a fan of whiskey, it’s an incredible place to try several offerings to determine what you like, to engage with distillers to find flavor profiles that match your palate, and to compare offerings side-by-side. When your taste buds grow tired of whiskey, there are several other options: cocktails, barrel-aged beers, coffee, and of course, water. You don’t want to miss it.

DINENE B RASKA . CO M 33

Loire Valley 34 DI N E M A GA ZIN E

DINE WINE

With a change in the weather, ELEVEN ELEVEN manager Jeffrey Bell suggests a few

Spring sippers It is time to shed your sweaters and full-bodied red wines and stock the fridge with aromatic, crisp, fruity spring wines. Local wine shop proprietors are eager to help you discover unique wine regions in different countries.

Jeffrey Bell, General Manager of the retail shop and wine bar Eleven Eleven in Benson, prefers to focus on unique varietals from small producers offered by boutique distributors. Decisions are made by tasting the wines and talking with the producers. “I like to work with people and family winemakers,” he said. “There is nothing on my shelves that I don’t think is a great representation of both grape and terroir.”

Featured wines are reasonably-priced and often eclectic. Bell will recommend a wine when asked, but his philosophy is to “drink what you like”. For example, if you normally enjoy rosé, try something a little fuller bodied or drier. If you like Sauvignon Blanc, try an interesting French Sancerre. Grown in the limestone hills of the Loire Valley, the grapes express zingy minerality balanced with a bit of savory smoke. This combination makes a beautiful pairing with an herbed, whipped

goat cheese spread on slices of toasted baguette.

Pair warm patio breezes with a PouillyFuisse’ from the Burgundy region in France. Made from chardonnay grapes, the aroma and flavor are crisper, lighter, and more distinctive than California chards. Due to the different soils, wines from this region express more fruity, citrus, and acidic notes.

Eleven Eleven was designed to look like an effortlessly cool half-finished basement.

Thrifted couches, eclectic chairs, and mid-century lamps line the floor while macramé plant hangers line exposed stud walls. The effect draws you in, and before you know it you’ve ordered a glass of wine and nibbles from nearby Yoshitomo.

This season, make time to visit Eleven Eleven for a tasting, learn more about its wine club, or simply browse and enjoy a glass or two with friends in this cozy Benson spot.

Loire Valley

Burgundy

FRANCE

STORY BY ANNA HARTMAN

DINENE B RASKA . CO M 35

Spring is Here cocktail

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DINE SPIRITS

The couple behind GASTRONOM COCKTAILS, Jay and Leah Hall, celebrate spring with color and brightness you can make in your own kitchen

Home-crafted cocktails Looking for a simple and delicious way to celebrate spring? Try a fresh, herbaceous cocktail while sitting on the patio next to fragrant pots of herbs and cocktail-worthy vegetables. Making your own cocktails at home can be surprisingly easy—especially with just a little guidance.

Jay and Leah Hall are the creative geniuses behind the online presence that is Gastronom Libations and Spirited Travel. Originally designed as a food blog, the content focused heavily on spirits after a recipe for Brandied Cherries found popularity.

Self-professed spirit guides, the couple said, “Our primary goal is to help people elevate their home cocktail experience.”

In the spring, the Halls’ favorite place to enjoy a cocktail is their own home.

A few years ago, they remodeled an unused formal sitting room, sourcing reclaimed northeastern Nebraska cedar to craft a gorgeous bar and stocked it with interesting spirits, several from local distillers.

Wary of taking the plunge at home?

“You can make something taste fancy without a lot of effort,” said Leah. “There is a reason the classics are classic.” A well-balanced cocktail appeals to the senses, and most follow a general 2:1:1 ratio of spirit, sweet, and sour. One of their secret ingredients? Vinegar. It sounds odd but is a perfect addition to

both food and drink for acidic balance.

For those who do not yet have a cocktail-loving palate, the Halls recommend sours, which are excellent entry-level libations. Recently, the couple served a well-balanced sour at Omaha Whiskey Fest using local Brickway Single-Malt Whiskey infused with cherries and vanilla.

If you prefer to stretch your cocktail palate further, try visiting a spot during an off night and sit at the bar. A good bartender will listen to your likes and dislikes and deliver a delicious drink.

Consider planting a cocktail garden of fresh herbs and produce with an eye toward unique creations. If gardening is not your thing, browse the Farmer’s Market for inspiration. Consider what’s in season and layer from there.

Gastronom offers cocktail classes, signature cocktail development, food photography, and a wealth of inspirational pictures and accompanying, well-tested recipes to try at home. www.gastronomblog.com.

Carrot ginger mimosas

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DINE BEER

Omaha brewers like Tom Clements of VIS MAJOR know how to create distinct beer. Here’s a guide on how to describe them.

It’s all about flavor Craft beer’s popularity can be attributed to one major factor—flavor. The resurgence of the industry that started back in mid-1990s was predicated on consumers wanting more than just American Light Lagers. With more than 7,000 craft beer breweries in the United States, creative brewers have taken four simple ingredients: malt, hops, yeast, and water and turned them into countless beers. What makes all the different flavors come through with just these four ingredients?

It starts with malt, which typically is malted barley but can be other grains.

Flavors will vary depending on how much the malt has been roasted: • Light – bread, biscuit, honey, caramel • Medium – nuts, toffee • Dark – chocolate, coffee Once the base flavor is established with the malt, then hops are added. Hops are most recognizable in IPAs. They are used in other styles, including stouts, to help balance a beer to not be too sweet.

Hops are used for both aroma and flavor.

A great deal of our sense of taste comes from our sense of smell, so hops can play a major role in the overall flavor of a beer.

Here are some of the notes that hops provide: • Fruity – citrus, tropical fruit (pineapple), stone fruit (apricot, mango, peach) • Grassy, piney, herbal • Floral • Spicy Yeast is used to metabolize the sugars from the grain in the malt during the

fermentation process to produce alcohol.

Different varieties of yeast can also produce flavors such as: • Fruity (apple, apricot, banana) • Spicy (pepper, clove) The last ingredient is water. It is the minerals in water that have the most impact on the taste of a beer. A couple of key factors are the pH levels and the sulfate-to-chloride ratio. Tom Clements, head brewer and co-owner of Vis Major Brewing, explained that water can make a significant difference in our perception of dryness and sweetness in a beer. It is about removing all the minerals out of the water and then adding the key ones like chloride back in to accentuate the flavors of the beer.

Clements creates some of the most flavorful beers. He said, “It is truly about getting to the heart of each ingredient and understanding what it brings to a beer. If you want to get the true flavor of a hop, then only use one type in a style like a Brut IPA where the hop will be on center stage.”

Another brewery that knows how

to dial in flavorful beers is Pint Nine Brewing Company. I asked James Watson, brewer and co-owner of Pint Nine, about his approach. “Once that style of beer is determined, the first thing is to pick the yeast strain to use.

The key is deciding if you are looking for flavor additions or just a robust yeast to metabolize the sugar.” Watson went on to explain that next comes the malt, which is significant, especially in dark beers.

There are so many choices, from your English dark malts to specialty chocolate wheats that create such immense flavor.

Lastly, hops provide that x-factor where each kind and combination add so many possibilities.

Cheers!

STORY BY MICHAEL MEYER DINENE B RASKA . CO M 39

DINE SOURCE

A GLOBAL MISSION TO SUPPORT LOCAL From Iceland to Omaha, Jim and Bjorg Olafsson bring quality foods to the Midwest

H. STORY BY VERA LYNN PETERSEN PHOTOS BY JOSHUA FOO PHOTOGRAPHY 40 DI N E M A GA ZIN E

Olafsson International Specialty Foods was started by Haukur “Jim” Olafsson and his wife, Bjorg, in 1996 when they noticed a void in Omaha for specialty food products. They began their business by meeting delivery trucks and customers in parking lots, peddling imported foods out of a cooler in their car. They caught a break in 2001, when they moved into their current building at 29th and Harney, which was formerly an old gas station. “It was completely empty,” Jim said. “We brought in a folding table for an office, and then had to build all of the shelves and purchase the walk in cooler and freezer.”

Jim Olafsson

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DINE SOURCE Olafsson was born and raised in Iceland. After his mother applied for him to become a foreign exchange student in high school, he moved to Paullina, Iowa, and finished his high school degree in Sioux City, Iowa. From there he traveled back and forth between the Midwest and his original home in Iceland until he settled in Omaha. Instead of attending college, he chose to work, which is where he met Bjorg. They have been together for 46 years and have two daughters.

Putting in 10-12 hour days most of the week is fairly normal for Olafsson.

“We go out of our way to service our customers as much as possible. It is not just the products we are bringing in. It is the relationships we are building with the chefs. They are always on the hunt for something,” he said.

While managing daily orders and deliveries, Olafsson often consults with chefs to build their menus. He believes educating is part of his sales, introducing new items or flavors to clients. “There is nothing really new in the food business, but rather it is that they are doing something new,” he said. For example, he explained that snail caviar is earthy and only used for specific applications. “It isn’t that we are getting second or third quality, we are getting the best quality. That is what impresses the chefs.”

Other products Olafsson typically carries include fresh truffles from Italy, France, and Australia depending on the season. He also sells several types of caviar and carries a large selection of cheese from local farmers surrounding Omaha and from around the world. He does not carry common cheeses such as cheddar or Havarti, but rather he strives for high quality and unique variety. Other popular items he sells include pastry shells, French fruit purees, edible gold sheets, glazes, grains, beans, rice, oils, vinegars, pastas, par-baked breads, cured meats, fish products such as anchovy fillets, octopus from the Mediterranean, and smoked salmon from Ireland. He has recently begun exploring importing vegan cheese and gluten-free pastas as well.

Olafsson often travels to food showcases within the United States and Europe. This helps him stay knowledgable about how food is being used in new ways. To support the local community, he invites vendors to showcase their goods at his shop or at Metropolitan Community College’s Institute for the Culinary Arts.

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“I remember when I started introducing cheese and telling people about my travels to other cities and countries. I started talking to the chefs in Omaha about charcuterie boards 15-18 years ago,” said Olafsson. As chefs began to trust his wealth of knowledge, relationships were built to help one another create what they wanted in the Omaha food scene.

Expansion is not part of Olafsson’s goals. Instead, he wants to continue working harder to provide the best services he can for his customers in the Omaha and Lincoln areas. He enjoys having a business that can be managed by two people. “I am proud of the fact that business has done so well for us. We have been able to work our way from the beginning to own a house and pay off this

“Good customers and friends of ours will just come in to visit Copper.

He is a well-known entity.”

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DINE SOURCE

parmigiano reggiano

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DINE SOURCE

black winter truffles from Perigord, France

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Copper

building. We are blessed with what we have been able to achieve, and we have seen a lot of progress in the last 10 years,” he said.

One special part of those last 10 years is Copper, a 10-year-old Bernese Mountain dog. Copper greets every customer, including the delivery drivers who carry extra treats in their pockets specially for him. Olafsson said, “Good customers and friends of ours will just come in to visit Copper. He is a wellknown entity.” Copper is also Jim’s companion when Bjorg travels to visit family in Iceland.

Community has played a large part in helping Olafsson find his midwestern home. “Omaha been welcoming and very good to us, mainly through our business,” he said. “Some of the first customers that I had were M’s Pub and Glenn Wheeler.

We talk every week, 2-3 times a week.”

Jim and Bjorg enjoy dining at many of their customers’ restaurants to make sure their products are meeting expectations as well as promoting the dreams of people they have grown to love.

Strength. Stability. Service.

And me.

That’s what you can count on. Give me a call today to schedule a SuperCheck® and I’ll help protect what’s most important in your world.

Carole Sprunk

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3614 N 163rd Plaza Omaha (402) 991-8200 Agent Info https://carolesprunk.fbfsagents.com

Insurance | Investments | Financial Planning Securities & services offered through FBL Marketing Services, LLC,+ 5400 University Ave., West Des Moines, IA 50266, 877/860-2904, Member SIPC. Advisory services offered through FBL Wealth Management, LLC.+ Farm Bureau Property & Casualty Insurance Company,+* Western Agricultural Insurance Company,+* Farm Bureau Life Insurance Company+*/West Des Moines, IA. Individual must be a registered representative of FBL Marketing Services, LLC or an investment adviser representative with FBL Wealth Management, LLC to discuss securities products. Individual must be released by FBL Wealth Management, LLC to offer advisory services.

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DINENE B RASKA . CO M 47

To celebrate the second issue of Dine, we turned the spotlight on Flatiron Café.

More than 75 guests enjoyed a variety of delectable passed hors d’oeuvres and a signature cocktail—the Aviator.

The food and beverages were accompanied by the outstanding hospitality of Kathleen and Joe Jamrozy and the entire Flatiron Café team. Thank you for the wonderful event! To find out about the next Dine Spotlight, sign up at DineNebraska.com.

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M A G A Z I N E PO Box 620 Elkhorn, NE 68022

LOVE YOUR JOB.

Trained HERE. Seasoned EVERYWHERE. Kimbler Harrold, MCC 2009 alum Job lover and banquet chef Scott Conference Center

Alumni cook, serve and lead in venues of all kinds, including restaurants, bakeries, hotels, event centers, pastry shops, wineries, resorts and food trucks.

To learn more, visit mccneb.edu/culinary.

Metropolitan Community College affirms a policy of equal education, employment opportunities and nondiscrimination in providing services to the public.To read our full policy statement, visit mccneb.edu/nondiscrimination.