HOME SWEET OMAHA:

C ho C olate -D ippe D an D S prinkle D with G enero S ity

It’s little secret that the metro’s food scene is among the nation’s best especially after Wine and Food Magazine listed Omaha in its inaugural “Next Great Food Cities” issue last year. In this editor’s humble opinion, and as droves of College World Series visitors are likely to attest a few weeks from now, Omaha is a great food city, bu t I digress…

While variety is a hallmark of the metro’s culinary appeal with Chef Ashish Satyhan serving up Kerala-style meals at Kinaara in Regency, to the old-world delights of St. John’s Greek Orthodox Church helmed by kitchen matriarchs, ‘the Helens’ our main feature is for the sweet tooth, or perhaps even the intrepid dieter who wants to test their resolve (we won’t tel l, promise!)

Like a box of chocolates, we’ve managed to fit 18 of the metro’s sweet spots into six pages of luscious eye candy, from the Old Market to Papillion and everywhere in between. The list not only features Omaha staples like Ted & Wally’s and their “ultra-premium” ice cream, but also newer favorites like Melissa Stephens’ Cordial Cherry out west. But don’t worry, once the sugar high wears off, there’s plenty more to indulge in.

Omaha isn’t just rich in sugar content, it’s rich in heart and its food-based nonprofits are the perfect palate (and conscience) cleanser. Community garden projects like North Omaha’s Healing Roots and Sacred Seed at the Tri-Faith Initiative not only preserve heritage, but bring citizens together. Meanwhile, the Omaha chapter of nonprofit Lasagna Love provides warm meals to those in need, one baking pan at a time.

Additionally, our June ‘Food Issue’ features a number of zesty personalities, including: Dan Hoppen of the “Restaurant Hoppen” podcast, the implacable Grant Triplett of taxi diver notoriety, and Guinness World Record holder Duane Hansen, who braved 38 miles of the Mighty Mo paddling a giant, home-gr own pumpkin.

If you’ve made it this far, I’m impressed. Personally, I’ve worked up quite the appetite just writing this letter. I thank you on behalf of the Omaha Magazine staff, and also the fine chefs, bakers, and cooks of all backgrounds for making this issue and Omaha’s culinary scene so vibrant. Without further adieu, feast your eyes on the pages to follow and dig in. Bo n Appétit!

*Note: The hotel edition of Omaha Magazine cover and does not include all of the editorial content included in the magazine’s full city edition. For more information on our city edition, visit OmahaMagazine.com.