Dine Magazine Summer 2022

Elevating the Nebraska dining experience

SUMMER 2022

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Elevating the Nebraska dining experience VOLUME 3, ISSUE 4 SUMMER 2022

PUBLISHER AND OWNER Carole Sprunk (402) 587-2259 // Carole@DineNebraska.com CO-OWNER Michael Meyer (402) 517-0350 // Michael@DineNebraska.com EXECUTIVE EDITOR Kathy Rygg (402) 490-3213 // Kathy@DineNebraska.com DINE is published quarterly.

Content copyright © 2022 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

MANAGING EDITOR Gabby Hellbusch (402) 320-7080 // Gabby@DineNebraska.com CONTRIBUTING WRITERS Nicole Buntgen, Anna Hartman, Holly McAtee, and Michael Meyer DESIGNERS Quentin Lueninghoener and Ben Vankat, Hanscom Park Studio (402) 517-1228 // Contact@HanscomPark.com PHOTO STAFF Christopher Tierney Photography (402) 350-5699 ADVERTISING ACCOUNT EXECUTIVE Nicole Buntgen

CONTACT US (402) 587-2259 Carole@ DineNebraska.com PO Box 620 Elkhorn, NE 68022 2 DI N E M AGA Z I N E

(402) 367-2526 // Nicole@DineNebraska.com ADVISORY BOARD Brian O’Malley, Metropolitan Community College Institute for the Culinary Arts Matthew Brown, Advanced Sommelier, V. Mertz

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Table of Contents SMOKIN BARREL BBQ, BBQ MANN, BOYD AND CHARLIES BBQ

THE BOHEMIAN DUCK

8

MIDWEST BARREL CO.

10

24

Fine dining in rural America

Low & slow

One barrel at a time

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DAIRY CHEF

34 The story behind Stories 4 DI N E M AGA Z I N E

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40 It started with a Moscow mule

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Letter from the editor If there’s one thing Nebraska’s dining scene is known for, it’s passion—especially in regard to community. In fact, spirited business owners throughout the state support and enrich the culture of their communities every day. We happen to tell many of their stories in this issue.

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 @dinenebraskamagazine.

If you are the first one, you will win a $50 gift card to Zen Coffee Co. One entry per issue, please.

Let’s share the love!

DINE SUPPLIER

40-pound blocks of cheese being cut into 8-oz blocks to be packaged

David, John and Dave Jisa

Milk is transferred from the dairy, pasteurized, and put into vats to begin the cheese making process 32 DINE MAGAZINE

Dairy Chef, an ice cream shop in Elkhorn, has been a staple for the town since the ’60s. A few pages ahead, we share how the Ozmun family offers a nostalgic setting for memories to be made.

Many will agree that one of the main ingredients to success is indeed passion. Through their devotion, local experts at BBQ Mann, Smokin Barrel BBQ, and Boyd and Charlies BBQ have successfully mastered the art of barbecue brisket. In this edition, we hone in on the unique techniques used by each business.

Located in Lincoln, Midwest Barrel Co. not only offers premium used wine and bourbon barrels, but also authentic barrel BBQ smoking wood. Even though the company has expanded to all 50 states and international markets, it still focuses on embracing and serving its local community, which we talk more about later.

In the small community of West Point, The Bohemian Duck offers locals a fine dining experience, in which many of its ingredients are sourced within 80 miles of the restaurant. We take readers on a trip to visit the establishment in our Dine Around Nebraska feature.

Also in this issue, we hear from the zealous owners of Prairie Creek Vineyard & Winery, Jukes Ale Works, Zipline Brewing Co., and Handlebend in our Beverage section. We also have the privilege of taking an in-depth look at the makings of Stories Coffee Co. and we shine a light on award-winning chef Rachel McGill in our Expert profile.

On the topics of passion and community, the Dine Magazine team was incredibly saddened by the passing of Greg Cutchall—founder of several local restaurants and franchises—who has been an influential leader in the restaurant industry for decades. Without a doubt, Cutchall left a lasting impression on the Nebraska dining community and he will be deeply missed.

As always, it is our hope that the following stories will inspire, educate and entertain our readers as we do our part to elevate the Nebraska dining experience.

Gabby Hellbusch Managing Editor

practice of cheese making. Twice a day the “ladies” are milked and the Grade A whole milk is taken a short mile down the road to the cheese plant, where it is pasteurized and placed in a large vat.

Cultures and enzymes are added based on the type of cheese they plan to make, the milk is warmed, pH tested, and the mixture stirred. Curds develop, the whey is drained, flavors are added, and curds are either pressed into 40-pound blocks or remain as they are for the popular fresh curd product offerings. The blocks are aged and cut into 8-ounce portions that are attractively and accurately labelled and packaged for sale.

Jisa Farmstead whole milk cheese is high in nutritious Omega-3, providing a wholesome, tasty treat for consumers.

Their cheese curds are featured on the menus of several area bars and restaurants; so much so that the team is now developing and testing a pre-breaded curd targeted for release this spring.

Jisa shared how they come up with the unique and interesting flavors, “We make whatever sounds good or what we think is popular.” One example is the collaborative Boulevard Tank7 Farmhouse Ale Cheddar, a tangy, nutty delight born of a challenge from a friend who claimed Jisa couldn’t make a good beer cheese. The Havarti Bell, a Havarti cheese with red bell peppers, is a one-of-kind offering, as well.

The UNL Dairy Store carries several varieties, including the sassy California Garlic Pepper Nuggets, zingy Aged New York Cheddar, and the award-winning Rosy’s Cheese Curd Snack Pack.

Working closely with the Nebraska Winery and Grape Growers Association, the Jisa family knows local wineries are keen to serve other local products, so wine and cider lovers will find Jisa Farmstead Cheese on tasting room charcuterie boards and tucked into picnic baskets.

Several small farm stands and area grocery stores, some as far as Kansas City, carry the products, and recently the team participated as a vendor for local brewer Divots Brewery at the Divots Big Chill Beer & Cheese Festival in Norfolk, NE. Farmer’s market season is a busy one for the operation, staffing multiple stands across the eastern part of the state selling small-batch flavors and interacting with customers. Periodically, they offer an open house at the homestead farm stand where folks can observe cheese making in action through a large observation DI N E NE BRASKA .COM 33

The flatware hid on page 32 in the Supplier section of the spring issue.

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DINE AROUND NEBRASKA

Cobia collar, shrimp and mussels, gochujang broth, potatoes, chorizo, chive foam micros

8 DI N E M AGA Z I N E

THE BOHEMIAN DUCK offers fresh concept

Fine dining in rural America STORY BY HOLLY McATEE PHOTOS COURTESY OF THE BOHEMIAN DUCK In the small town of West Point, NE, there lies a culinary treasure by the name of The Bohemian Duck. Opened in February 2020, the restaurant presents an intimate setting with a European inspired menu featuring many local ingredients.

Owner and Chef Robert Knobbe first experienced the Bohemian way of life as a child when he visited his great grandma Adella Kulhanek. “My Great Grandma Kulhanek was 100 percent Bohemian (Czech). She spoke fluent Czech. The Bohemian’s were generally poor, so they lived off the land, canned their own goods, and harvested eggs from their chickens.

She was doing farm-to-table before it was cool.”

It was her early influence that drove Knobbe to become a chef. In his early twenties, Knobbe accepted a cooking job at a bar and grill and loved the pace. He continued working and learning as a chef at the Kinkaider Brewery in Broken Bow, The Hilton Garden Inn in Sioux Falls, and the Bonfire Grill and Pub in Broken Bow. Eventually, Knobbe and his wife decided to move back home to West Point to raise their family. In October 2019, he bought the old Bud’s Tap building, formerly a diner and now The Bohemian Duck. Soon after Knobbe purchased the building, he learned that his great grandpa had once operated a café in the building. His grandfather’s family even lived in an apartment above the restaurant. Knobbe said being back in the building is a full circle moment for his family.

Paying homage to Knobbe’s great grandma Adella, the Duck and Dumplings is a

staple dish that offer a comforting blend of finger dumplings, pickled cabbage, vegetables, and duck breast with a bourbon blueberry sauce.

Burgers like the Boho Burger—which is topped with tomatoes, Milton creamery cheddar, bacon, and slaw made of iceberg lettuce tossed with a lemon remoulade—

are especially popular at The Bohemian Duck. Also a favorite, the Poppin’ Burger is topped with lettuce, tomato, chives, and cream cheese bacon and grilled jalapeño.

Through his business, Knobbe hopes to prove that rural America can offer food found in larger cities. “I’m competitive and I want to outdo myself every day.”

DINENE BRASK A .COM 9

DINE DISCOVER

LOW

Smokin Barrel BBQ

The beef state’s take on BARBECUE BRISKET

STORY BY NICOLE BUNTGEN PHOTOS BY CHRISTOPHER TIERNEY PHOTOGRAPHY 10 DI N E M AGA Z I N E

&

SLOW

BBQ Mann

Boyd and Charlies BBQ

hey say that good things take time and patience is a virtue.

The art of smoking meats is a hobby, way of life, and adventure among barbecue lovers galore. Residing in the beef state, Nebraskans are no strangers to agriculture and using natural resources – after all, the state ranks as one of the top five with the most beef cows. A desirable piece of meat comes in many forms, but one cut reigns king and continues to dominate the barbecue industry across the state.

Packed with flavor and tender to the touch, smoked brisket is a beautiful concept that keeps people coming back

again and again. Take it from Wayne Dinges, owner and cook at Smokin Barrel BBQ in Omaha. Previously residing in Texas, Dinges took his passion for barbecue and launched a food trailer in 2014 to give people the experience of a different region’s barbecue without traveling the distance. Seven years later, Dinges continues to smoke his meats inside the trailer, only now it sits behind Smokin Barrel’s brick-and-mortar location.

Dinges said he credits his love for brisket as the only reason he started the company. “I felt there was a niche that people needed my brisket,” he said. “I wanted brisket, I couldn’t find any I liked,

T

Sliced brisket at Smokin Barrel BBQ DINENE BRASK A .COM 11

DINE DISCOVER so I made it myself.” Taking a simplistic approach, Smokin Barrel only uses salt and pepper to ensure each bite of brisket finishes with a smoky beef flavor. With many wood types to choose from, Dinges started his meat-smoking journey with mesquite before moving into hickory.

Now, the establishment only operates on oak wood, as Dinges’ love for the flavor overrules the previous ones.

With numerous barbecue options available, beef brisket remains king at Smokin Barrel. While these smoked meats can be sliced, chopped, plain, or sauced, Dinges said he is a strong believer in not using sauces. Smoking his briskets for 16 to 18 hours, Dinges said his goal is to give his customers the best dining experience possible to guarantee every flavor and texture is retained. “It is a craft; that’s what it all comes down to,” he said.

“Take pride in what you do and do it to the best of your ability.”

In small-town Nebraska lies BBQ Mann: one of four eateries in Yutan that was born after a catering concept turned into a restaurant to serve barbecue lovers everywhere. Running a restaurant was a new escapade for Owner Scott Mann, who purchased an old café in a building over 100 years old. Creating a unique atmosphere for customers to indulge in quality food was crucial for Mann when opening his restaurant. “The environment you’re eating in and who you’re having it with plays a great part in how good you think the food is,” he said. “If you’re out with friends and having a great time, meals taste better.”

The restaurant’s approach consists of three straightforward ingredients: salt, pepper, and garlic. Mann said he feels these seasonings accentuate the already strong flavor that brisket offers. As the establishment’s most popular menu item, Mann said he requires his brisket to be on the smoker for a minimum of 12 hours to ensure connective tissues are broken down, the product is tender, and natural juices are retained. “No piece of meat is going to act the same; you just have to trust the process,” he said. “Because it’s such an expensive and difficult piece of meat to cook, we pay a lot of attention to it.”

Mann said living in an agriculturebased scene causes people to feel that beef is the premium product, especially brisket. “Every piece of brisket that comes out of here has had an awful lot of time, 12 DI N E M AGA Z I N E

Half salt and half pepper rub at Smokin Barrel BBQ

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DINE DISCOVER

Wayne Dinges, owner of Smokin Barrel BBQ

14 DI N E M AGA Z I N E

Karla and Wayne Dinges of Smokin Barrel BBQ

Brisket sandwich with a side of trail beans and coleslaw at Smokin Barrel BBQ

Brisket and sausage plate at Smokin Barrel BBQ DINENE BRASK A .COM 15

DINE DISCOVER

On the smoker at BBQ Mann

16 DI N E M AGA Z I N E

Burnt ends at BBQ Mann

Brisket sandwich at BBQ Mann

Scott Mann, owner of BBQ Mann

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DINE DISCOVER

Slicing brisket at BBQ Mann

18 DI N E M AGA Z I N E

Brisket sandwich with a side of cheese potatoes and baked beans at BBQ Mann

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DINE DISCOVER

Brisket with a side of beans and corn pie at Boyd and Charlies BBQ

On the smoker at Boyd and Charlies BBQ

20 DI N E M AGA Z I N E

Nate Ruffino, co- owner of Boyd and Charlies BBQ DINENE BRASK A .COM 21

DINE DISCOVER

Applying the rub at Boyd and Charlies BBQ

Slicing brisket at Boyd and Charlies BBQ 22 DI N E M AGA Z I N E

Award for Boyd and Charlies BBQ

effort, and attention given to it,” he said. “I think low and slow is the best approach, and we really care a lot about what we’re doing here.”

Nearly 20 years ago, a dream to open a restaurant turned into a reality when Perry Viers founded Boyd and Charlies BBQ. Named after his sons, Viers purchased the rustic space in historic downtown Elkhorn with former manager Nate Ruffino by his side. Now co-owners, the business partners have turned Boyd and Charlies into a destination spot for Olde Towne Elkhorn residents and barbecue fanatics by the dozen.

What started as a limited menu has now turned into a wide variety of meat cuts, mouthwatering sandwiches, and barbecue specialties straight from the smoker. Boyd and Charlies is no stranger to brisket as it incorporates this delicacy into Philly sandwiches, French dips, and even beans. “We like our meat to be the hero,” Ruffino said. “Brisket has been our staple throughout the years because it goes so well with so many different things.” Known for its sauceless meat, the restaurant places sauce on the side to allow customers to choose how they would like to enhance their flavor – if at all. “We want to show our product and not cover it,” Ruffino added.

Always looking to improve its offerings, Boyd and Charlies has upgraded its smokers five times to land on the “homerun” rotisserie smoker used today.

With brisket, Ruffino said a nice bark on the outside and a red smoke ring will signify its juiciness and level of smoke.

Dubbing brisket as “the toughest thing to master,” Ruffino and Viers ventured into the world of barbecue together through trial and error and a willingness to learn. Through the support from his family, customers, and staff, Ruffino said his livelihood will always be barbecue.

“You don’t have to go to Kansas City to get good barbecue; there is a lot of great barbecue in Nebraska,” Ruffino said. “We are family to the extreme. What goes better with family than barbecue?”

It’s no wonder brisket is one of the most popular cuts of meat among barbecue. The smoky smell that emerges from the smoker allows for an indulgent experience. Trusting and not rushing the process is key, but the incomparable and flavorful result will always leave folks hungry for more.

DINENE BRASK A .COM 23

DINE SUPPLIER

ONE BARREL AT A TIME MIDWEST BARREL CO. paves the way for the industry

STORY BY NICOLE BUNTGEN PHOTOS COURTESY OF MIDWEST BARREL CO.

24 DI N E M AGA Z I N E

G

arage sales can be gold mines full of amazing things.

Whether one’s looking to get rid of unwanted items or hunting for their next hidden gem, it’s safe to say the items sold at these sales can easily delight the curious-minded. While it’s common to stumble upon antiques, furniture, and electronics, one savvy individual’s unique purchase led to the creation of a Lincoln-based company that now retails across the nation and even internationally.

The thought of purchasing used wine barrels was one that didn’t cross Ben Loseke’s mind. Co-founder of Midwest Barrel Co., the creative self-starter began his business after learning about the world of barrel aging beer. Previously under the name Loseke Trade, he quickly sold his first barrel which escalated to his next 40 sold shortly after. As business began to pick up, Loseke invested in storage units to contain his growing

collection of barrels.

Initially reaching out to local breweries such as Kros Strain Brewing Co., Zipline Brewing Co., Boiler Brewing Co., White Elm Brewing Co., and Nebraska Brewing Co., Loseke shifted his marketing focus and began shipping barrels to longer-distance customers. Moving from storage units to warehouses, Loseke was balancing his growing business with a full-time job at the University of

Ben Loseke, co-founder of Midwest Barrel Co. DINENE BRASK A .COM 25

DINE SUPPLIER

26 DI N E M AGA Z I N E

In the warehouse at Midwest Barrel Co.

DINENE BRASK A .COM 27

DINE SUPPLIER

Jessica Loseke, CEO/co-founder of Midwest Barrel Co. 28 DI N E M AGA Z I N E

Unloading the Willett truck at Midwest Barrel Co. DINENE BRASK A .COM 29

DINE SUPPLIER

Chunks vs. Chips

Midwest Barrel Co. team

30 DI N E M AGA Z I N E

Nebraska-Lincoln (UNL). Working toward his Ph.D as a research technologist in the university’s viticulture program, Loseke dedicated his mornings to barrel work and afternoons to UNL studies.

What started as auction items sold under Loseke Trade’s Facebook page transformed into barrels sold online by Midwest Barrel Co. When building his website, Loseke said there was a lot of uncertainty surrounding his business name. Browsing available names online, Loseke concluded Midwest Barrel Co. would best suit his business to imply the “Midwest nice” trust factor it possesses. “At this point, we had only sold 40 to 50 barrels, so I didn’t think this would be a real thing,” Loseke said. “I didn’t know if there would be a market for selling barrels.”

Loseke said while the demand for online barrel purchases shocked him, taking the time to invest in his website has served him well by providing ease of transaction for his customers.

“We’re taking the friction out of buying barrels, which has made us stand out big time,” Loseke said. Once shipping is integrated, real-time freight quotes are provided to customers to ensure an effortless online barrel-shopping experience.

Now supplying to every state across the nation and shipping to over 20 countries internationally, Loseke said his wife and co-founder of the company, Jess Loseke, has been a true visionary for Midwest Barrel Co. since taking over as Chief Executive Officer in 2017. “She’s really the person that drives the company forward,” Ben Loseke said. While he focuses on sales to national and international customers, his wife uses her optimism and creative ideas to move the company forward. “It blows my mind it turned into this,” Ben Loseke said. “Stress levels have gone up, but it’s given Jess and I some pretty amazing opportunities.”

Since taking on the position as CEO, Jess Loseke has seized her role as an entrepreneur. Between her active involvement in organizations and the continued growth of her networking connections, she strives to take Midwest Barrel Co. to the next level to best benefit the team and its customers. Through this, she has set Midwest Barrel Co. apart by bringing, what Ben Loseke calls, a “cool factor” into the world of barrels. Pushing out new blog posts, capturing creative content online, and showcasing the barrel-buying process in a unique way has helped Midwest Barrel Co. showcase itself beyond a simple barrel company.

Jess Loseke has used her leadership and entrepreneurial mindset to further her involvement in the community. While the company is recognized globally, its retail store in Lincoln provides opportunities for her to speak about her road to entrepreneurship and discuss her business-growth mindset. Sharing her stories and words of wisdom has not only helped get Midwest Barrel Co.’s name further into the community, but it has also shined a light on the personal side of the business to allow for deeper connections and make for a memorable experience.

Suppliers play a vital role in the food and beverage industry.

When a purveyor goes beyond simply providing its goods, it not only shows passion but also what it’s doing for the community to best deliver value. When the Losekes landed their space in Lincoln, they didn’t realize the impact they would have on their community on top of supplying barrels to customers across the globe. Through collaboration, education, and innovation, Midwest Barrel Co. ensures a memorable experience and that the team will always stand by its mission statement: “providing damn good barrels.”

DINENE BRASK A .COM 31

Rachel McGill, executive chef and co-owner of Dish Restaurant 32 DI N E M AGA Z I N E

DINE EXPERT

Award-winning executive chef RACHEL MCGILL presents upscale American cuisine with sustainable focus

Self-taught and innovative Rachel McGill, executive chef and co-owner of Dish Restaurant in Lincoln, NE, is not classically trained. Rather, she learned through time on the line, watching cooking competitions and online instructional videos, and devouring her self-professed literature of choice, cookbooks, from her impressive collection.

Along with co-owner and wife, Marypat Heineman, McGill took an audacious leap in 2016 to purchase the 25-year-old eatery from mentor Travis Green. The ambitious couple spent the latter part of their early careers under Green, McGill as sous chef and Heineman managing front of house with a keen eye and a beguiling sense of hospitality.

The pair hasn’t regretted the decision (though they admit to working a ridiculous number of hours) and continue to unlock diners’ curiosity through innovative, often whimsical, dishes. According to McGill, “There’s nothing quite like it in Lincoln, and it’s a great stop for people traveling between Chicago and Denver.”

Amid running a restaurant during an unprecedented pandemic, McGill was nominated for a James Beard Award for Best Midwest Chef and months later, learned she was selected as a semifinalist–a first for the town of Lincoln. “I am so proud and humbled to be in the midst of such a group, especially as a self-taught chef.”

The accolades are welcome, but McGill prefers to keep pushing, continuously challenging herself to find delicious, modern interpretations of classic dishes.

She is inspired by seasonal produce and relishes getting her own hands dirty, whether its growing herbs and vegetables on the restaurant patio or in the home garden she shares with Heineman.

Back in the kitchen, the chef is constantly conjuring new and unique ways to eke flavor out of the treasures the terroir

provides. This approach is how McGill plans the menus for Dish. “I get so excited for the seasonal change, to first get spring asparagus and peas, and then summer vegetables like corn and tomatoes.” She is adamant about using local ingredients, which sometimes means waiting patiently until a product appears at the market.

The bounty of nature mirrors McGill’s bountiful imagination, but she doesn’t take herself too seriously when developing new recipes. “Food does not have to be derivative. Different combinations, though unexpected, can work if they are delicious.” McGill strives to be more adept at the science side of the culinary industry and is currently learning all she can about preservation techniques, such as fermentation and curing.

This industry isn’t for the faint of heart, but McGill has internalized the lessons learned from mentors such as Green along the way. “Travis had a calming way about him, even when things got stormy. I try to model that behavior, adapt, and just go with what’s happening in the moment.”

Adaptability is paramount—intended dishes are occasionally limited by time, space, and staff, but ultimately these situations prove to be a boon for the team, who get a chance to shine when the time is right.

Many staff members hail from the local culinary program at Southeast Community College, but everyone typically starts with a stagiaire shift to see how they’ll fit in to the culture. They are a small team working in a small space, so collaboration

STORY BY ANNA HARTMAN PHOTO BY NIKKI MOORE PHOTOGRAPHY RACHEL McGILL’S

PA S S I O N

DISH 1100 E. O St., Lincoln (402) 475-9475 www.dishdowntown.com

is encouraged.

According to McGill, a truly great dish hits all the right notes, and she has carefully trained her palate to recognize when the balance is even slightly askew.

“Because nothing is made to order, it’s all fresh, nothing goes out without everyone tasting, often more than once.”

The co-owners feel strongly about workplace culture and strive to treat their staff fairly. Tipping, a somewhat polarizing concept around the world, is a practice they’d like to see come to an end. Two percent is added to every diner’s bill so the servers can be paid a larger wage, and tips are shared across the entire team according to clear guidelines. It’s a concept that’s been successful thus far.

At the end of a long day, this disciplined chef manages to find a wee space for herself with a daily yoga practice, running, or just enjoying a hike or travel with Heineman. Fans of McGill’s food need not worry, though—not one to rest for long, the Beard semifinalist will be back in the kitchen continuing the work she loves.

DINENE BRASK A .COM 33

PARTNER SPOT LIGHT

From early-morning coffees to live music

THE STORY BEHIND

STORIES STORY BY NICOLE BUNTGEN PHOTOS BY NUVISIONCREATIVES

People. Love. Coffee.

Maybe it’s the flavor of a freshly brewed cup of Joe to kick-start the day.

Perhaps it’s the aroma that fills the room or delicate conversations exchanged to make for a memorable experience. What is there to say about an establishment that helps people not only gather but simply enjoy life beyond a great cup of coffee?

When Dan and Brooke Loutzenhiser first took over Stories Coffeehouse in 2017 and morphed it into what is now Stories Coffee Co., they didn’t realize it would be their calling. Growing up in families focused on community, the Loutzenhisers have used their strong marriage to create a space dedicated to bringing people together to feel energized and connected.

The two share a background in the medical field: Dan Loutzenhiser was previously a health care professional and Brooke Loutzenhiser is currently a nurse practitioner at the Children’s Hospital & Medical Center in Omaha. With a focus on bringing value to their community, the Loutzenhisers seized the opportunity of Stories not knowing what the future held.

34 DI N E M AGA Z I N E

Fast forward five years and the brand has expanded to three locations in Omaha, a mobile coffee cart, a Gretna location opening soon, and a Lincoln partnership in the works. Whether it’s an early-morning business meeting, midday specialty coffee, afternoon craft beer, or local live music on the weekends, the extensive coffee shop and roastery continue to serve as an all-day destination for its community.

“We didn’t know it [Stories] was going to be this big. Our story has been full of ups and downs, but I think most people have their own story,” Dan Loutzenhiser said. “We created a space for people to do that in a welcoming environment, and that’s the most rewarding piece of this.”

A dynamic destination like Stories wouldn’t be possible without a hardworking team and supportive community investing in everything the establishment has to offer. Dan Loutzenhiser said bringing inspiration, love, and acceptance is the key to success on top of creating a collaborative culture that sells quality products.

“The customers are creating the environment just as much as we are,” Dan Loutzenhiser said. “We are just one small piece of the story; this place is their place just as much as it’s Brooke’s and mine. There’s a lot of life in here and the customers’ stories are just as critical to the overall picture of where we’re going.”

Holding faith, family, and community close to their hearts, the Loutzenhisers said when deciding to embark on this journey, they would rather take a chance versus sit on an opportunity. “Brooke and I work really well together—she complements me, and I complement her. When your spouse is 100 percent supportive, you can literally accomplish anything. If we weren’t so committed to each other and this vision, I think it could have gone down a bad path,” Dan Loutzenhiser said. “There wasn’t one moment where I questioned it.”

Life is full of ups and downs, and a person’s community can impact the way they view and do things. For the Loutzenhisers, raising their family, taking care of their team, and providing value to their community are the key components to how they live their lives. Pouring their passion into what they do today, Stories continues to serve as not only a coffee shop but a place to feel whole.

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The Harvester Saison

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DINE BEER

A perfect pairing

Beer & brisket Many people love summertime for enjoying barbecue, especially brisket. There are many different components to brisket, from the burnt ends to the rich fatty point.

When you consider all of the flavors present in a brisket, how do you choose which craft beers to drink with it? When this question was posed to a couple of local brewers, Kyle and Brad Jukes with Jukes Ale Works in Elkhorn had several styles to recommend.

“Our Merlin’s Cream Ale is a light, slightly sweet beer that would bring out the richness of the brisket,” Brad Jukes said.

Kyle Jukes stated, “When I think of pairing, I look for items that balance each other. Our Harvester Saison is crisp and dry, providing the perfect balance to the fatty richness of brisket. If you are going to have some barbecue sauce with the meat, then I would recommend our Ninja Juice IPA. Ninja Juice has great citrus notes that enhance the sauce’s tanginess.”

Tom Wilmoth is one of the founders of Zipline Brewing Co. in Lincoln, and he remarked, “Copper Alt is the perfect beer to pair with grilled or smoked meats.

That’s not just our opinion—it’s science.

A Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies, biscuits, bread, toasted marshmallows, and many other foods undergo this reaction.

The specialty malts used in Copper Alt also benefit from this magic and, therefore, complement the browned (and burnt) ends of a great brisket.”

This summer, try some of these suggestions, experiment with others, and reach out to us with some of your favorite brisket and craft beer pairings.

Cheers!

STORY AND PHOTOS BY MICHAEL MEYER

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Prairie Creek Vineyard & Winery’s Berry Dazed

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DINE WINE

PRAIRIE CREEK VINEYARD & WINERY offers refreshing taste with new wine

Summer sippin’

The hazy, lazy days of summer are prime time for festivals, concerts in the park, and relaxing on the patio with a glass of summery goodness. Whether drinking wine on a blanket while enjoying Jazz in June or sharing a glass or two with good friends on a porch or patio, delightful options abound.

For the ultimate in convenience when on the go, consider the portable canned wines currently available, but be aware that one can packs a punch – a single can contains about half a bottle.

Nebraska is home to several popular wineries and tasting rooms, including Prairie Creek Vineyard & Winery in Central City, NE. The tasting room has a popular restaurant and is frequented by locals and city dwellers, but also takes its wines on the road to wine festivals and other events and is available in myriad locations across the state.

Mike McDonnell, general manager of the restaurant, confirms that recent offering Berry Dazed is a popular summer sipper. Served bracingly cold straight up, on the rocks, or as a slushy, the blushhued wine is refreshingly tart and well balanced, not cloyingly sweet as many fruit wines can be.

For the most refreshing sips, look for

grapes that grow in cool climates. These grapes produce fruity, bright, acidic wines with low tannins and a light body (light body = lower ABV because sun and alcohol don’t always mix). You don’t need to give up your favorite reds, either.

A chilled Beaujolais or a zippy Pinot Noir both sip nicely on the patio and pair well with summer fare.

Indulge your European proclivities and try a white that’s new to you such as a refreshing Txakoli or Grüner Veltliner.

Can’t decide? Keep it light and breezy and pour a glass of joyful rose’.

For those with a penchant for bubbly, branch out and consider a spritz. From the ever popular aperitivo Aperol Spritz to a classic white wine spritzer, these beverages are iced, refreshing, and keep you cool for hours.

Summer won’t last long, so get outside and enjoy.

STORY BY ANNA HARTMAN PHOTOS COURTESY OF PRAIRIE CREEK VINEYARD AND WINERY

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Moscow mule at Handlebend

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DINE SPIRITS

HANDLEBEND becomes hub for community

It started with a Moscow mule The Moscow mule is a simple, tasty drink of vodka, ginger beer, and lime served in a drinking vessel designed to keep the beverage cold. The concoction was developed in the early 1940s by an unlikely collaboration: a vodka salesman with a product no one yet liked, a Cock ‘n’ Bull bar owner with too much ginger beer involved with a girlfriend with copper connections, and a bartender trying to tidy up the joint by cleaning up the basement.

Michael Stepp and Matt Dennis were college buddies when this classic libation enjoyed a resurgence. As the story goes, Stepp ordered mugs online so he could properly serve and enjoy the cocktail, but upon arrival, they proved disappointingly chintzy. He crafted his own mug from scrap copper on a trip back home, showed it off to his friends, and was immediately inundated with requests. Stepp talked Dennis into building a proper set, and Handlebend was born.

Handlebend hand-built copper mugs are well-crafted, giftable vessels that simply make drinks taste better. These storied mugs are the result of a masterful application of few materials and the melding of many great minds.

The partners work well together, creating not just unique products but jobs and a sense of collaboration and community in

STORY BY ANNA HARTMAN PHOTOS COURTESY OF HANDLEBEND

the north-central Nebraska town of O’Neill.

Recently, the entrepreneurs purchased and moved into the historic Shelhamer building on Main Street. It’s now a copper shop and a hub for the community, serving local beers and libations to grateful customers.

Hometown pride matters to these young business owners. “I am proud of the feedback and support we’ve gotten from Nebraska; it’s really helped legitimize the company from our perspective,” shared Stepp.

So yes, a Moscow mule is a simple drink — but when you begin to swap out components, it becomes something else. Replace the vodka with local whiskey, the lime with orange, and the subpar glassware with an artisan copper mug lovingly handcrafted in your home state home state. You’ll have an expression of community, pride, and hard work.

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DINE SCENE

The Ozmun family

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DAIRY CHEF scoops up summertime fun

Elkhorn’s sweet spot STORY BY GABBY HELLBUSCH PHOTOS COURTESY OF DAIRY CHEF

On a hot summer’s day in Elkhorn, there’s a business in town that has crowds literally lining up outside for its soft serve ice cream, fresh burgers, and hand cut fries. Yet, the food is only half of the draw for customers who flock to Dairy Chef for its nostalgic, timeless atmosphere that takes them back in time.

Originally established in 1969 as “The Dairy Sweet,” the ice cream and burger shop has undergone an expansion and other changes over the years but has remained a faithful community staple.

Today, the business is family-owned and operated by the Ozmun family who purchased the property in 2013.

Known for its quarter-pound burgers, Dairy Chef serves up hand-pattied beef that is never frozen. A fan favorite is the Big Mike, which is a bacon cheeseburger piled high with roast beef and soft cheddar cheese. Other popular choices that have kept regulars coming back for years include the Garbage Burger, the Pork Tenderloin sandwich, and the Original Pizza Burger. To dish out its own private mix of soft serve ice cream, Dairy Chef teamed up with a local company to craft a recipe that perfectly pairs with its other menu items. Each week, the business also introduces a dairy-free, gluten-free, and nut-free option as a Flavor of the Week to ensure everyone can enjoy a dessert at

Dairy Chef.

After ordering from the walk-up window, customers are welcome to find a spot in the parking lot to enjoy their food.

Whether in their cars, on their tailgates, in lawn chairs, or on a blanket, folks can be spotted indulging in signature sweets like the The Break-Up, which combines chocolate ice cream, Oreo, brownie bites, and fudge, all summer long.

Aside from its promise of tasty treats, Dairy Chef gives the community much more—a place to create memories with friends and family. For decades, the shop’s relaxed environment has been a popular “hang out spot” for students to grab a bite to eat and meet up with their peers after school. According to Michael Ozmun Jr., manager of Dairy Chef and son of owners Michael and Cheryl Ozmun, past graduates often visit to share stories of their youth that took place at Dairy Chef.

“People enjoy being able to come hang outside,” Ozmun Jr. said. “People are generally happy when they are going to

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DINE SCENE

Turtle Storm at Dairy Chef

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Dairy Chef, originally the “Dairy Sweet”

15825 W. Maple Road tel (402) 359-1555

get ice cream so we have a very positive crowd. Lines do get very long, especially on warmer days. Sometimes, there’s a longer wait, but we have been blown away by how patient our customers are. Overall, it’s really fun to walk around outside and see all of the people hanging out and just chatting with one another. It’s a unique environment that you don’t get to see a lot of anymore.”

Above all, Ozmun Jr. said the business aims to be communityfocused, which means supporting the schools, families, and businesses in Elkhorn through various fundraisers and activities.

Through a partnership with Relevant Community Church in Elkhorn, Dairy Chef also hosts Flicks with the Chef—a series of movie nights held on the second Saturday of June, July, August, and September. With lawn chairs and blankets in hand, hundreds of community members regularly gather to watch the outdoor movie screening, which has become a piece of summertime culture in Elkhorn.

Ozmun Jr., who grew up in Elkhorn and regularly enjoyed Dairy Chef, said his family feels privileged to be able to continue a tradition. “Everyone in our family works to some extent at Dairy Chef. My mom and dad are very active, as well as my sister, brother-in-law, and my wife. One of my best friends who I grew up with also works here. Not a lot of families get to work together all the time and it’s really cool that we’ve been able to do that for as long as we have.”

Over the past decade, Ozmun Jr. said the business has been busier than ever, which is a blessing, even on long days. “We are so grateful for our customers. It’s fun to see and connect with everyone who comes out. It’s always exciting to have new customers come in and try it, too. We try to make Dairy Chef as family-friendly and inviting as possible. We just want everyone to be happy and enjoy their experience.”

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Dine Magazine hosted its first Spotlight Event of 2022 at Zen Coffee Co. - West location on April 21. Attendees enjoyed a morning of free coffee and networking. We look forward to our next Spotlight Event so we can continue to connect more with our community. Stay up-todate on our latest events on our Facebook page @DineNebraskaMagazine.

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DOWNTOWN OMAHA'S DESTINATION FOR BREAKFAST & BRUNCH WITH A MEXICAN TWIST

902 DODGE ST. LULABSOMAHA.COM

CAFFEINATED BY

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1022 Howard St. Omaha, NE 68102 (402) 345-8980 www.vmertz.com

restaurant and wine bar 48 DI N E M AGA Z I N E

Tuesday - Sunday, open for dinner at 5:30 p.m.

EDGE M A G A Z I N E

FEB RUA RY 202 0

OCTOBER 2019

M A G A Z I N E

OMAH A ENTRE 'S SAVVY PRENE UR JAMES MANS KE

Bringing our community together with Daily Yaymaker

M

Meet the teen entrepreneurA behind Bianchi Candle Co. A revolutionary way to strengthen your core: AllCore360

Nebra sk Collab a Tech or brings ative jobs to the Heart land Enjoy a dele ctable dining e at J. C xperience oco

PROOF WHISKEY BAR

Building better cocktails

N E W

I S S U E

A T

E D G E M A G A Z I N E . C O M

G A Z I N E

PRSRT STD US POSTAGE PAID OMAHA NE PERMIT NO 776

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

LEARN TO LEAD Amanda Sheeler

MCC Culinary Arts and Management ‘14

Executive chef V. Mertz

MCC alumni serve, cook 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.

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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.