Omaha Magazine - The 2021 Food Issue - June 2021

CURBSIDE PICKUP PICKS UP • HUSKER EXECUTIVE CHEF MIKE STEELE • BARBECUE IN OMAHA • BLACKSTONE’S BUTTERFISH

J U N E 2021 | U.S. $4.95

THE

2021

An Omaha Original

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FROM THE EDITOR // LETTER BY DAISY HUTZELL-RODMAN, MANAGING EDITOR

FOOD, FESTIVALS, AND FRIENDLY FACES J u n e I s s u e F e at u r e s S u m m e rt i m e F a r e

S

ummer brings with it many favorite foods. This past spring weekend, I thought of one of my favorite summer meals, Caprese salad, as Wade and I planted tomatoes and basil in our garden. I also eat treats, such as pancakes laden with chocolate candies, while camping with friends or at summer festivals.

That’s why this summer edition revolves entirely around food. Our main feature is a photo spread about some food items noted for their health benefits…while some of these have long been noted as healthy, such as asparagus, others have been controversial over the years. Eggs, for example, were considered bad in the 1970s and 1980s because they are high in cholesterol, but have made a comeback in recent years for their high protein content.

The second feature has to do with curbside dining. I know my husband and I ordered curbside a few times over this past year. We have a favorite pizza place from which we ordered pies and salads at the house and had them brought straight to my car instead of going inside to pay and pick up. It was convenient, and this pandemic-induced trend is here to stay.

My sister and I have summer birthdays, and we have fond memories of the parties our parents threw for us, whether intimate gatherings with a few close friends from school or larger gatherings of extended family. The larger gatherings were highlighted by my dad’s Texasstyle barbecue and my mom’s red velvet cake (in an era when such dishes were not commonplace in the Midwest). Other children, particularly those who are homeless, do not get such luxuries. Our giving profile subject, Robin Kern, volunteers her time to make sure children residing at the MICAH House in Council Bluffs are able to celebrate their birthdays with monthly parties that include home-baked goods.

Barbecue, of course, is also a traditional summertime meal. This month’s Obviously Omaha lists six barbecue places around the metro where diners can purchase, and eat, smoked meats and traditional side dishes. Those who enjoy a variety of barbecue styles will not be disappointed.

Many Midwesterners refer to barbecuing as a term for grilling.

Omaha is certainly a good place to find steaks and other meats for throwing on the grill on a lazy Saturday afternoon, and in this issue, we profiled one man who can help grillers create the perfect meal.

David Rose, executive chef at Omaha Steaks, is a passionate cook whose YouTube videos highlight great ideas for cooking the local company’s products.

June in Omaha is festival month—in the past I enjoyed walking down to the Riverfront for the Santa Lucia Festival and eating Italian fare.

We spoke with some of the people who have long been involved with organizing this festival for our 60-Plus feature.

This entire magazine has made me hungry…I’m going to sign off and head into my kitchen. I hope you enjoy all the articles in this issue. * Note: The hotel edition of Omaha Magazine has a different 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.

JUNE

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2021

TAB L E of CON T E N T S THE USUAL SUSPECTS 03

From the Editor Food, Festivals, and Friendly Faces

06

Between the Lines

08

Calendar of Events

038 History

Mount Fuji

065 Obviously Omaha

Six Barbecue Spots in Omaha

084 Explore!

087 Instagram 088 Not Funny

The Biggest Problem in the World

A R T S + C U LT U R E 014 Author

Angela Garbacz

016 Visual

Watie White

020 Music

Benn Sieff

022 Entertainment

Zach Ferguson, Brady Hess, and Emily Wichmann

026

F E AT U R E S

026 PRODUCING EXCELLENCE 032 KICKIN’ IT AT THE CURB A Visual Foodie Journey of Fuel for Life

Curbside Pickup is Increasingly Popular

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JUNE 2021

PE O P L E 040 Gen O

Austin Weyhrich

042 Profile

John Horvatinovich

050 Sports

Michael Steele

GIVING 044 Profile

Robin Kern

046 Calendar

153 trees have been reforested

due to the printing of our last round of publications.

Learn more at

.com

CURBSIDE PICKUP PICKS UP • HUSKER EXECUTIVE CHEF MIKE STEELE • BARBECUE IN OMAHA • BLACKSTONE’S BUTTERFISH

J U N E 2021 | U.S. $4.95

THE

2021

60PLUS IN OMAHA

016

FoodIssue A B O U T T HE COV ER

This bouquet of mushrooms was styled by Sarah Jane Hunt, who collaborated with photographer Bill Sitzmann at her studio in an old Omaha Fire Station.

054 Feature

Santa Lucia Festival

058 Active Living Will Lindgren

060 Nostalgia Diners

062 Profile

John Langwith and Dr. Laurel Prestridge

064 Prime Time Scott Peters

DINING 066 Profile

David Rose

068 Review

Butterfish

074 Feature

Barrel & Vine

078 Dining Guide

068

read online at omahamagazine.com

Between

THE LINES A LOOK AT FOUR OMAHA MAGAZINE TEAM MEMBERS

MEGAN BARTHOLOMEW—Digital Manager Bartholomew is a recent transplant to the Omaha area, and the newest member of the Omaha Magazine team. As digital manager, she handles all online production for the magazine, from social media to digital ad placement—she's the gal to see for all advertisements in the virtual market. Her few years in journalism have molded her into a professional magazine jump-starter, specializing in launching iconic local publications into the digital age. When not in cyberspace, Bartholomew can be found reading novels (paper ones), sniffing for new restaurants with her husband, Ben, or playing fetch with her cat-who-thinks-she’s-a-dog, Ophelia.

DAMIAN INGERSOLL—Distribution Manager Originally from California, Ingersoll and his wife, Samantha, moved to Omaha in 2013 and have enjoyed living here ever since. In 2017, the couple welcomed a baby boy named Hudson, who at age 4 is as rambunctious as ever. Damian taught preschool before he started working for Omaha Magazine and still enjoys helping out at the preschool from time to time. He is an avid collector of musicians’ autographs and hopes to be able to attend more concerts this year. In his down time, Ingersoll enjoys watching movies, playing classic video games, and doing outdoor projects.

JOSEFINA LOZA—Freelance Writer Longtime journalist Loza is a writer, editor, painter, and communication manager who highlights extraordinary people and events happening in her vibrant Latino and Black communities in Omaha. Her areas of interest are parent-child communication, biracial identity formation, and intrapersonal conflict both in the written and visual worlds. She has also written several food reviews. When she’s not creating, this Chicana mother of two is daydreaming about her next painting or adding a ridiculous amount of hashtags to her social media accounts: @lozafina.

TARA SPENCER—Senior Editor As a food industry veteran, Spencer especially enjoys her duties assigning and editing the dining stories for Omaha Magazine. When she’s not working at the magazine or the restaurant, she is likely snuggling with her dog, Jesus, son of Levon, while reading a book or watching Criminal Minds or anything Marvel. Though Spencer loves dining at restaurants, the pandemic put a damper on that. Now she and her partner, Mark, are looking forward to trying all the restaurants on their ever-expanding list and hopefully getting to take a true vacation again soon. (Jesus is not so excited about this.)

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JUNE 2021

JUNE 2021 VOLUME 39 // ISSUE 3

On Sale Now!

On Sale Now!

On Sale Now!

On Sale Now!

EDITORIAL Managing Editor

DAISY HUTZELL-RODMAN Senior Editor

TARA SPENCER Associate Editor

LINDA PERSIGEHL Contributing Writers

J.D. AVANT · KAMRIN BAKER · APOORVAA “APPS” BICHU CHRIS BOWLING · ANTHONY FLOTT · VIRGINIA KATHRYN GALLNER DAWN GONZALES · CHRIS HATCH · KATY SPRATTE JOYCE JEFF LACEY · SARA LOCKE · JOSEFINA LOZA · NICHOLAS MOORE NIZ PROSKOCIL · SEAN ROBINSON · SCOTT STEWART DOUGLAS “OTIS TWELVE” WESSELMANN

May 21–June 20

June 4–27

Hawks Mainstage Theatre

Howard Drew Theatre

CREATIVE Creative Director

MATT WIECZOREK Senior Graphic Designer

DEREK JOY Graphic Designer II

MADY BESCH Contributing Photographers

JUSTIN BARNES · KEITH BINDER · COLIN CONCES SCOTT DRICKEY · JOSHUA FOO · WILLIAM HESS · SARAH LEMKE

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ED COCHRAN Publisher’s Assistant & OmahaHome Contributing Editor

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ALICIA HOLLINS Branding Specialists

DAWN DENNIS · GEORGE IDELMAN Contributing Branding Specialists

JILLIAN DUNN · MARY HIATT · GWEN LEMKE

OPERATIONS Accounting/Operations Manager

KYLE FISHER Ad Traffic Manager

DAVID TROUBA Digital Manager

MEGAN BARTHOLOMEW Distribution Manager

DAMIAN INGERSOLL

EXECUTIVE

June 5–September 5, 2021

Executive Publisher

TODD LEMKE Vice President

GREG BRUNS Associate Publisher

BILL SITZMANN For Advertising & Subscription Information:

402.884.2000 Omaha Magazine Vol 39 Issue III, publishes monthly except February, April, August, November, December, totaling 8 issues by Omaha Magazine, LTD, 5921 S. 118 Circle, Omaha, NE 68137. Periodical postage at Omaha, NE, and additional offices and additional mailing offices.

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2200 Dodge St. | Omaha, NE | (402) 342-3300 | www.joslyn.org Major Sponsors: Fran and Rich Juro

Additional Support provided

by Wiesman Development

IMAGES (Left to Right): Indiana Glass Company, manufacturer (Dunkirk, Indiana, founded 1907), PYRAMID (No. 610) Ice Bucket, 1926–33, glass, Collection Kirkland Museum of Fine & Decorative Art, Denver, 2015.0236; Ripley & Gowan Company (Attleboro, Massachusetts, 1874–1968), Lady with Hound Pendant Compact, c. 1925, sterling silver and enamel, Collection Kirkland Museum of Fine & Decorative Art, Denver, 2006.0186; Amédée (Paris, France, founded 1851), Gold Sequined Dress, c. 1927–29, sequins over silk and net, Courtesy of the Kansas City Museum, Kansas City, MO, 1949.119

JUNE 2021

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C A L E N D A R 8

15

22

9

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of

EVENTS

» Museums « AMPLIFY ARTS

Located at 1419 S. 13th St., Suite 103 . Amplify

Arts promotes unity, innovation, and progress in the arts to build strong and vibrant communities.

They support works by local artists and span ideas from political to progressive. Admission: Free.

402.996.1092.

–amplifyarts.org

ANDERSON O’BRIEN FINE ART

Located at 3201 Farnam St., Suite 6109. New

works (sculptures, paintings, pottery, blown glass, jewelry, etc.) from Midwest regional artists are continuously on display. Admission: Free.

402.884.0911.

–aobfineart.com

ARTISTS’ COOPERATIVE GALLERY LTD.

Located at 405 S 11th St. Omaha’s original fine

art cooperative gallery, part of Omaha’s historic Old Market since 1975. Everything in the gallery is changed at the beginning of each month with a special rotating display in the “featured exhibit” area that highlights new or experimental work by the artists. Admission:Free. 402.342.9617.

–artistscoopomaha.com

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JUNE 2021

GARDEN OF THE ZODIAC

Located at 1024 Howard St. An art gallery and

sculpture garden containing the 22 bronze sculptures representing the signs of the zodiac and planets. The center of the small pool in the garden, which is filled with many flowers and plants in the summer, is the theoretical position of the earth in relation to the other celestial bodies. The Garden is maintained and made available to the public by the Old Omaha Association. Admission: Free.

402.341.1877.

–gardenofthezodiac.com

GERALD R. FORD BIRTHSITE AND GARDENS

Located at 3202 Woolworth Ave. The ornate

Victorian home was one of the finest in Omaha.

The three-story, 14-room house reflects the wealth of its occupants, the King family. Admission: Free.

402.444.5940.

–nebraskahistory.org

HOT SHOPS ART CENTER

Located at 1301 Nicholas St. A 92,000-square-foot

art center with four hot shops featuring working artists in glass blowing, pottery, bronze casting and blacksmithing. Artwork includes watercolors, oils, acrylics, fiber art, photography, pastels, jewelry, printmaking, stained glass, fused glass, metal and wood sculpture, furniture restoration, lampworking, ceramics, mixed media and more. Admission: Free. 402.342.6452.

–hotshopsartcenter.org

JOSLYN ART MUSEUM

Located at 2200 Dodge St. Joslyn Art Museum

has a vast array of exhibits and sculptures to explore including Claude Monet’s The Meadow (1879), The Maximilian Journals, the beautiful sculptures of Peter Kiewit Foundation Sculpture Garden, the interactive outdoor Discovery Garden, and other outdoor sculptures. Admission: Free. 402. 342.3300.

–joslyn.org

MAPLE ST. CONSTRUCT

Located at 5912 Maple St. This Benson area gal-

lery looks to bridge the discourse between artists from Los Angeles and the Midwest through local and West Coast exhibitions. 402.525.0330.

–maplestconstruct.com

MALCOLM X BIRTHSITE

Located at 3448 Evans St. The birthsite of one of

the most important figures in Civil Rights history.

The site includes stunning gardens and a greenhouse. Admission: Free. 800.645.9287.

–malcolmxfoundation.org

MODERN ARTS MIDTOWN

Located at 3615 Dodge St. Modern Arts Mid-

town has evolved from a tradition of museum style presentation to a studio-like mix of hanging and stacked art of inbound and outbound projects by artists: a “behind the scenes” approach to seeing more in an informal setting. Viewing is available by appointment. 402.502.8737 –modernartsmidtown.com

LANDLOCK GALLERY

Located at 4011 Farnam St. A new art gal-

lery and shop in the Blackstone District that focuses on supporting Nebraska creatives and features artwork that encourages interaction by new and emerging local artists. Admission: Free.

402.658.1332.

–landlockgallery.com

MUSEUM OF SHADOWS.

Located at 3615 Dodge St. Recently voted one

of the most haunted museums in the world, this museum hosts as many as 3,000 different haunted artifacts, from the US and multiple countries around the world. Admission: $15. 402.885.7557.

–museumofshadows.com

PASSAGEWAY GALLERY

Located at 417 S. 11th St. A cooperative arts

gallery established in 1981, featuring the works of 21 local artists. Oils, acrylics, watercolors, pastels, drawings, pottery, fused glass, blown glass, jewelry, photography, woodcarving and more. First Friday openings occur each month at the gallery featuring one of their artists. Admission: Free. 402.341.1910.

–passagewaygallery.com

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JUNE 2021

// 9 //

OMAHA MAGAZINE | EVENTS CALENDAR

PROJECT PROJECT

Located at 1818 Vinton St. Project Project is an

experimental space that focuses on promoting and enhancing the experience of art, music, and lectures in the Omaha community. 402.680.6737.

–projectprojectomaha.com

RBRG

Located at 1806 Vinton St. RBRG places an

emphasis on fine art prints, and aims to encourage and support the growth and understanding of fine art prints and fine crafts as vital contemporary art forms. Admission: free. 402.496.4797.

–rbrg.org

» Exhibitions « JUAN DE DIOS SÁNCHEZ

Through July 1 at K ANEKO, 1111 Jones St. The

Five venues, five unique celebration experiences. Hosting events for 100 - 1,000 guests, Omaha Event Group boasts 15 years of experience with over 300 events each year, including Omaha Fashion Week. Schedule a consultation with our team of experts today. hello@omahaeventgroup.com | 402.819.8792 | omahaeventgroup.com Omaha Design Center | The Downtown Club | Empire Room | Omaha Palazzo | Anderson O'Brien Fine Art Gallery

first American exhibit by Mexican ceramicist Juan de Dios Sánchez, featuring images and stories that live “in the blood of all Mexicans.” This collection represents the evolution of a Raku fire technique.

The exhibit is about a lost lesson: about the balance of nature and humanity in the universe, life and death, and how Sánchez believes this lesson is beginning to recover in the minds of his culture.

Admission: Free. 402-341-3800.

–thekaneko.org

SALVADOR DALÍ’S STAIRWAY TO HEAVEN

Through Aug 14 at El Museo Latino, 4701 S. 25th St. Curated by David S. Rubin, this exhibition

presents a comparative study of two of Salvador Dalí’s most celebrated portfolios, his book illustrations for the Comte de Lautréamont’s Les Chants de Maldoror (1868-69) and Dante Alighieri’s The Divine Comedy (c. 1308-20), and includes 143 prints signed by Salvador Dalí (43 prints for Les Chants de Maldoror, and 100 prints for The Divine Comedy).

Admission: $5 adults, $4 college students, $3.50 students and seniors, and free for members.

–elmuseolatino.org

JAMES CAMERON CHALLENGING THE DEEP

Through Sept. 12 at Durham Museum, 801 S. 10th St. The exhibition follows explorer and

filmmaker James Cameron’s achievements in deepocean science, engineering, and exploration and features his record-breaking dive to the bottom of the earth in his Deepsea Challenger submersible.

Admission: $11 adults, $8 seniors (62+), $7 children ages 3-12, and free for members and children ages 2 and under. 402.444.5071.

–durhammuseum.org

// 10 //

JUNE 2021

OMAHA MAGAZINE | EVENTS CALENDAR

GAME ON!

HAIRBALL

June 4 at Ralston Arena, 7300 Q St. Hairball

Through Dec. 31 at Omaha Children’s Museum, 500 S. 20th St. This interactive children’s exhibit

is a rock 'n' roll experience that creates a unique experience using lights, sound, video screens, and other props. Vocalists Bobby Jenson, Kris Vox, and Joe Dandy lead the band through a mind-blowing homage to some of the biggest arena acts in the world such as Van Halen, KISS, Motley Crue, Queen, Journey, and Aerosmith. Tickets: $25-$40.

7.30 p.m. 402.934.9966.

–ralstonarena.com

brings well-known board games and popular video games to real life adventures. Admission: $14 nonmembers, adults, and children ages 2-17, $13 seniors (60+), and free for members and children under 24 months. 402.342.6164.

–ocm.org

AMERICAN ART DECO: DESIGNING FOR THE PEOPLE (1918-1939)

RIVER RIOT 2021

June 5- Sept. 5 at Joslyn Art Museum, 2200 Dodge St. This ticketed exhibition investi-

June 5 at Westfair Amphitheater, 22984

June gates a dynamic period in American history US Highway 6, Council Bluffs. River Riot and culture, when the country and its citifeatures bands such as 10 Years, Yelawolf, zens went through political, economic, social, Through Fire, Venaculas, Royal Bliss, Screamand artistic transformation and revolution. ing for Silence, Discrepancies, Devil in the Details From stylish decorative art objects to products and more. Tickets: $35-$125. 12.30-4.30 p.m.

–westfairevents.com of industrial design, modern American paintings to compelling photographic images, the multimedia works of art in this exhibition reflect both TWO-YEAR ANNIVERSARY the glamour and optimism of the 1920s and the WITH TWO STORY ROAD! marginalization, devastation, and escapism of the June 5 at East of Omaha, 524 Main St. A hus1930s. Admission: $10 adults; $5 college students band/wife pop country vocal duo from Nashville with ID; free for Joslyn members and youth ages that got their start in country music as band mem17 and younger. 402.342.3300. bers for Carrie Underwood and Gretchen Wilson.

–joslyn.org For their live concerts, Brandon & Jamelle have taken popular songs recorded by their favorite artists and creatively mashed them up with their own » Concerts « original music. Tickets: $16-$22. 8-11:59 p.m.

–eastofomaha.com

5

13 FRIDAY’S

June 2 at Slowdown, 729 N. 14 St. 13 Friday’s,

a Canadian alternative rock band from Oakville, Ontario, will perform at Slowdown. Formed in 2019, the band is composed of Brendan Saunders, Pete Coombs, Josh Shea, Paul Luedke, and Jordyn Wallace. Tickets: $10 advance/$15 day of show. 8 p.m. 402.345.7569.

–theslowdown.com

RANDALL KING

June 3 at The Waiting Room Lounge, 6212 Maple St. Warner Music Nashville artist Ran-

dall King showcases his vocals and presents an organic, timeless sound loaded with steel guitar, and punchy, hard-rockin rhythms. Tickets: $17 advance/$20 day of show. 9 p.m. 402.884.5353.

–waitingroomlounge.com

RED NOT CHILI PEPPERS

June 3 at Slowdown, 729 N 14 St. Formed in

2009, The Red NOT Chili Peppers pay tribute to the funk rock quartet—Red Hot Chili Peppers, a band who has delivered three decades of chart-topping success as well as developed one of the largest die-hard followings in the world.

Having performed at many of the country’s most concert halls as well as tribute festivals, the Red Not’s sincere devotion to that classic Chili Pepper sound is filling venues round the US and abroad.

Tickets: $15 advance/ $20 day of show. 8 p.m.

402.345.7569.

–theslowdown.com

THE SAMPLES

June 5 at The Waiting Room Lounge, 6212 Maple St. Sean Kelly and The Samples continue

to delight fans with music that transcends genres and ages, and shatters the rules of the established music industry. The Samples are more than a band—they represent a culture of fans and music that go beyond who happens to be playing in the band at any given time. Tickets: $45-$65. 8 p.m.

402.884.5353.

–waitingroomlounge.com

TAB BENOIT

June 10 at Slowdown, 729 N 14 St. Tab Benoit

is a Grammy-nominated singer, songwriter and guitarist who has built a remarkable 30+ year career off Delta swamp blues music, acquiring a legion of fans along the way, as well as five Blues Music Awards, including BB King Entertainer of the Year (twice) and an induction into The Louisiana Music Hall of Fame. Tickets: $25-50.

402.345.7569.

–theslowdown.com

ADAM DOLEAC

June 10 at Barnato, 225 N 170 St. A perfor-

mance by singer Adam Doleac presented by JSP productions at Barnato. 21+ event. Tickets: $20.

8 p.m.-1 a.m. 402.964.2021.

–barnatolounge.com

MERE SHADOWS WITH THE BROKE LOOSE AND SOLID GOLDBERG

June 11 at Reverb Lounge, 6121 Military Ave.

Mere Shadows, a hardcore punk rock band based in Omaha, will be performing at the Reverb Lounge, with The Broke Loose, an Omaha band mixing power pop, punk, and Americana music and Solid Goldberg, a musical set-up that involves two keyboards, a battery of effects pedals and amplifiers, a digital projector and colored lights, and Omaha musician Dave Goldberg. Tickets: $8. 9 p.m. 402.884.5707.

–reverblounge.com

THE LAO TIZER QUINTET FEATURING ERIC MARIENTHAL

June 18 at The Jewell, 1030 Capitol Ave. “Jazz

Group of the Year” nominee, The Lao Tizer Quartet featuring Eric Marienthal debut at The Jewell, to showcase their new, Billboard Jazz Top 10 CD/DVD combo-pack release, Songs From The Swinghouse! Led by pianist, keyboardist, composer and former “Best New Jazz Artist” nominee, Lao Tizer, the group also features Grammy-winner and sax legend Eric Marienthal, Grammy-winning drummer Gene Coye, and Grammy-nominated bassist Ric Fierabracci. Tickets: $25. $5 credit for students upon showing the student I.D. 6:30 p.m. and 9 p.m. 917.748.4337.

–jewellomaha.com

DARIUS RUCKER

June 19 at Stir Concert Cove-Harrah’s Council Bluffs Casino & Hotel, 1 Harrah’s Blvd.

Lead singer and rhythm guitarist of Grammy award-winning Hootie & the Blowfish, Darius Rucker, will be performing in Council Bluff s.

His newest single “If I Told You” has gone on to become Rucker’s eighth number one on country radio. Tickets: $68-$187. 8 p.m. 712.329.6000.

–caesars.com

PETEY PABLO LIVE IN OMAHA

June 19 at South Omaha’s Finest Tequila Garage, 4971 Q St. Rapper Petey Pablo will

be performing his set live in Omaha this June.

18+ event. Tickets: $25-$60. 6.30 p.m.- 1 a.m.

402.609.0510.

NITTY GRITTY DIRT BAND

June 19 at Sumtur Amphitheater, 11691 S. 108th St. Acclaimed folk and country rock group known

for their Nashville-recorded 1972 album Will the Circle Be Unbroken? will be performing in Papillion. Tickets: $72-$193. 8 p.m. 402.597.2065.

–papillion.org

ELECTRIC SIX

June 22 at Reverb Lounge, 6121 Military Ave.

The band Electric Six will be performing their alternative music acts live at the Reverb Lounge.

Tickets: $15. 8 p.m. 402.884.5707.

–reverblounge.com

JUNE 2021

// 11 //

OMAHA MAGAZINE | EVENTS CALENDAR

THE CANDY PROJECT PRESENTS: GUTENBERG! THE MUSICAL!

GRIFFIN HOUSE

June 23 at Barnato, 225 N. 170 St. Musical artist

June 4-27 at Omaha Community Playhouse, 6915 Cass St Omaha, NE. The Candy Project,

Griffin House released his new album, So On and So Forth, on March 4, and will be performing his songs this June at the Barnato. Tickets: $15-$250.

8 p.m. 402.964.2021.

–barnatolounge.com

friends of OCP, display a special presentation of Gutenberg! The Musical! A pair of aspiring playwrights audition their newest work, a big, splashy musical about the inventor of the printing press for an audience of potential investors. Tickets: $30. Thursday-Saturday: 7:30 p.m. and Sunday: 2 p.m. 402.553.0800.

–omahaplayhouse.com

THE FLOOZIES

June 25 at Falconwood Park, 905 Allied Rd.

Electronic funk band The Floozies will be performing at Falconwood park this June. Following three distinct lead singles, “I Ain’t Home” BABY SHARK LIVE! featuring Dirt Monkey, “Till Gone Day” June 5 at Ralston Arena, 7300 Q St. The June featuring hip-hop staple Tech N9ne, and live show is based on Pinkfong’s viral music “Desert Flower” The Floozies have released and global dance phenomenon, Baby Shark. their 11-track studio album Dayglow Funk.

The concert experience is for fans of all ages Tickets:$37.25-$62.25. 8 p.m. 402.210.4747. and shows Baby Shark joining up with his friend –falconwoodpark.com Pinkfong to take an adventure into the sea, singing and dancing through new and classic songs including "Five Little Monkeys," "Wheels on the BARENAKED LADIES: LAST SUMMER ON EARTH TOUR Bus," "Jungle Boogie," "Monkey Banana Dance," and "Baby Shark." Tickets: $29.50 - $69.50. 2 June 25 at Stir Concert Cove-Harrah's Counp.m. 402.934.9966. cil Bluffs Casino & Hotel, 1 Harrah's Blvd.

–ralstonarena.com The band Barenaked Ladies will be performing in Council Bluffs as part of their Last Summer on Earth Tour. Tickets: $45-$69+. 7 p.m.

TEMPORARY INSANITY 712.329.6000.

June 11-27 at Bellevue Little Theatre, 203 W. –caesars.com Mission Ave. In this fast-paced farce, Collyn and Emerson run a marketing firm but haven’t landed a major account. A dinner invitation is extended » Performances « to a potentially lucrative client who’s in town for one night. However, Emerson’s husband, Ted, AIN’T MISBEHAVIN’ has been mistakenly hypnotized and now goes Through June 21 at Omaha Community Playthrough an entire gestation period every 24 hours. house, 6915 Cass St. This show features the music To ensure a smooth evening, Collyn’s husband, of legendary jazz musician and entertainer Fats Mike, takes Ted out for drinks. Emerson sequesters Waller in this wildly popular Tony Award-winher daughter, Rose, in her room and enlists her ning musical revue. Experience the contagious mother, Marie, to serve dinner. She hires an actor rhythms and electric energy that made Waller to play her husband. After a night of continuous an international icon. Stars five triple-threat mishaps, the question the plot raises is: will they actors and a slew of infectious jazz and swing still get the account? Tickets: $20 adults; $18 hits. Tickets start at $42. 7.30 p.m. and 2 p.m. seniors; and $10 students. Friday-Saturday 7:30 402.553.0800. p.m. and Sunday 2 p.m. 402.291.1554.

–omahaplayhouse.com –bellevuelittletheatre.weebly.com

5

MISUNDERSTOOD HEROES AND VILLAINS

June 4-20 at The Rose Theater, 2001 Farnam St. Directed by Katherine M. Carter, this bonus

musical performance features diabolical, yet delightful songs, in a musical journey of good and evil. Kids can rock out as their favorite hero or villain and enjoy renditions of popular songs from Taylor Swift, David Bowie, Katy Perry, Billie Eilish, Justin Timberlake, and more, performed by local artists on The Rose’s stage. Attendees are encouraged to come dressed as their favorite hero or villain. Tickets: $20 (Tickets purchased over the phone or online are subject to a $5 service fee).

2 p.m., 5 p.m. and 7 p.m. shows. 402.345.4849.

–rosetheater.org

// 12 //

JUNE 2021

OMAHA SYMPHONY WILKINS FINALE

June 11-12 at Holland Performing Arts Center, 1200 Douglas St. Maestro Thomas Wilkins

concludes the 2020/2021 Season with Mahler’s “Titan,” the first Mahler symphony he conducted with the Omaha Symphony, and the perfect conclusion for his tenure and the Omaha Symphony’s 100th anniversary. Wilkins will be joined by friend and saxophone virtuoso Branford Marsalis and acclaimed American composer Michael Daugherty. This program celebrates Omaha and its Symphony. Tickets: $20-81. 7.30 p.m. 402.345.0202.

–o-pa.org

TREVOR WALLACE

June 17-19 at Omaha Funny Bone, 17305 Davenport St. Standup comedian and L.A.-based actor

Trevor Wallace can be seen just about everywhere on the internet and has built a digital thumbprint of over 300 million views since 2018. Wallace is also an original cast member of the wildly popular YouTube channel, All Def Digital, and has been featured on Comedy Central, Buzzfeed, Unilad, Funny or Die, Super Deluxe, Fusion TV, IFC, Worldstar Hip Hop, 9GAG, Reddit & MTV2.

Wallace performs at comedy clubs and colleges all over the country. Tickets: $25. 7.30 p.m. Thursday, 7.30 p.m. and 9.45 p.m. Friday, and 7 p.m. and 9:15 p.m. Saturday. 402.493.8036.

–omaha.funnybone.com

DOO WOP PROJECT

June 18-19 at Holland Center Outdoors, 1200 Douglas St. Featuring the stars of Broadway

smash hits Jersey Boys and Motown: The Musical, the dynamic Doo Wop Project joins the orchestra for a high-energy journey from the origins of Doo Wop to their present songs. Tickets:$20-$89. 7.30 p.m. 402.345.0202.

–o-pa.org

A NIGHT AT THE MOVIES (OSMD 2021 DANCE RECITAL)

June 19 at Reality Church, 10695 Portal Rd.

Omaha School of Music and Dance presents a dance recital performance at Reality Church.

Tickets: $10 and free for children ages 3 and under.

8:30 a.m. Tickets: $10. 402.537.0419.

–reality.church

ROB LITTLE

June 25 and 26 at Omaha Funny Bone, 17305 Davenport St. A sketch comedy player on the

"The Best Damn Sports Show. Period.," and "Last Call with Carson Daly," Little uses his training from the world famous Second City Comedy Club to create routines that are inventive, funny, spontaneous, and completely unique. He has headlined clubs and colleges all over the country, and appeared in national television commercials and on such shows as “Strictly Sex with Dr. Drew,” Comedy Central's “Distraction,” Fox News and SiTV's “Latino Laugh Festival.” Tickets: $15. 7:30 p.m. and 9:45 p.m. Friday, 7 p.m. and 9:15 p.m.

Saturday. 402.493.8036.

–omaha.funnybone.com

CARRIBEAN NIGHT

June 26 at Orpheum Theatre, 409 S. 16th St.

The Holland Center is bringing the Caribbean shores to the banks of the Missouri. Cheeseburgers of paradise and jerk chicken will be served while calypso steel drums, soothing sambas and laid back music of Margaritaville plays in the background. 7 p.m. Tickets:$10-25. 402.661.8501.

–o-pa.org

OMAHA MAGAZINE | EVENTS CALENDAR

JEANNE ROBERTSON: THE ROCKING HUMOR TOUR

BENSON FIRST FRIDAY

June 27 at Holland Performing Arts Center, 1200 Douglas St. Jean Robertson shares witty

stories about life that appeal to all ages. Robertson tours nationally and appears regularly on the Grand ‘Ole Opry. Some of her most popular anecdotes include "Don't Go to Vegas Without A Baptist," "Don't Bungee Jump Naked" and "Don't Send a Man to the Grocery Store." Tickets: $20$42.50. 4 p.m. 402.345.0202.

–o-pa.org

» Family & More « FARMERS MARKETS

Farmers Markets are open. Here are the times and dates for the local markets. Attendees are encouraged to check with organizers for availability before attending any market.

Baxter Arena (67th and Center streets) 9 a.m.-1 p.m. Sundays Bellevue (Washington Park, 20th and Franklin streets) 9 a.m.-noon Saturdays (8-9 a.m. is reserved for pregnant mothers, senior citizens, and those with chronic health issues) Council Bluffs (Bayliss Park) 4:30-7:30 p.m. Thursdays Florence Mill (9102 N. 30th St.) 10 a.m.-3 p.m. Sundays Gifford Park Neighborhood Market (33rd and California streets) 5-8 p.m. Fridays Old Market (11th and Jackson streets) 8 a.m.-12:30 p.m. Saturdays Papillion (84th and Lincoln streets) 5-8 p.m. Wednesdays Village Pointe (168th and Dodge streets) 8:30 a.m.-12:30 p.m. Saturdays

June

June 4 in Benson, Military Avenue & 60th St.

A once-a-month gathering of the Benson neighborhood, community, artists, and businesses. Features hand maps, posters maps, and chalkboard signs to help visitors navigate the area as well as live performances, art shows, and food and drink specials. Admission: free. 5 p.m.-2 a.m.

–bffomaha.org

23RD ANNUAL TASTE OF OMAHA

June 4-6 at 6232 Pacific St. Omaha's largest

outdoor festival that showcases over 50 restaurants in the area, live entertainment and activities. Eat, watch cooking demonstrations, browse multiple displays, and enjoy music, amusement rides, and more. Admission: Free. 11a.m.-11p.m. Friday-Saturday, and 11 a.m.-8 p.m. Sunday. 402.346.8003.

–showofficeonline.com/TasteHome/

47TH ANNUAL OMAHA SUMMER ARTS FESTIVAL

June 4-6 at 1200 Mike Fahey St. The

Summer Arts Festival showcases 135 visual artists, a stage lineup of national, regional, and local multicultural music performances, hands-on children’s area with a kids-only art-buying experience, young artists’ exhibition, film fest, and more. Admission: Free. 402.345.5401.

–summerarts.org

4-6

COUNTRYSIDE VILLAGE ARTS FAIR

June 5-6 at Countryside Village Shopping Center, 8722 Countryside Plaza. The annual

arts fair showcases a mix of styles, perceptions, and media. The artwork selection inspires casual visitors to start art collections and connoisseurs to add to existing collections. Admission: free.

10 a.m.-6 p.m. Saturday: 10 a.m.-5 p.m. Sunday.

402.391.2200.

–countryside.village.com

CINCO DE MAYO OMAHA FESTIVAL

June 11-13 at Plaza de la Raza at 24 & N St.

The three day festival features live music/entertainment, carnival rides, food, exhibitors, health fair, MISS coronation, games and concerts. 5.3010.30 p.m.

–cincodemayoomaha.com

2020 US OLYMPICS TEAM TRIALSSWIMMING: WAVE 2

June 13-20 at CHI Health Center, 455 N. 10th St. The U.S. Swim Trials return to Omaha for the

fourth time. Swimmers compete to participate in the 2020 Summer Olympics to be held in Tokyo in July and August 2021. $484-$12,160. Preliminaries at 10 a.m. Finals at 7 p.m. 402.341.1500.

–chihealth.com

MIDWEST GOLDEN GLOVES

June 16-17 at Ralston Arena, 7300 Q St. The

Midwest Golden Gloves regional tournament will be hosted by Omaha at Ralston Arena.

Admission: $20-$30. Tables: $300-$400. 7 p.m.

402.934.9966.

–ralstonarena.com

BLACKSTONE BBQ BATTLE

June 18-19 at Blackstone District, 3920 Farnam St. The event starts Friday night, June 18th with

beer, bands, free entry, and barbecue teams getting ready. The main action will go down on Saturday, June 19th with bbq bites, celebrity judging, team prizes, family games, live music, a local makers market, and more. Admission:$10. Friday 4-9 p.m. and Saturday 12-6 p.m.

–bbqblackstone.com

FAMILY ADVENTURE DAYS AT NEALE WOODS

June 19 at Fontanelle Forests, 1111 Bellevue Blvd N. Spring styled-games and a hike for fam-

ilies to partake in. After the competition, join a naturalist and explore Neale Woods on a guided hike for an hour and a half, during which you will learn basic hiking, camping and survival tips.

Maximum of 18 participants allowed and social distancing guidelines will be enforced. Admission: $15. 1-4 p.m. 402.731.3140 –fontenelleforest.org

OMAHA JUNETEENTH PARADE AND FREEDOM FESTIVAL

June 19 at 3005 Lake St. The annual parade will

begin at 30th & Lake Streets and continue to 30th & Sprague Streets in Omaha. After the parade, there will be a celebration held at the Malcolm X Birthsite. Admission: Free. Concert is $25 for general admission and $50 VIP. 402.686.8316.

–omahafreedomfestival.com

2021 NCAA MEN’S COLLEGE WORLD CHAMPIONSHIP.

June 19-30 at TD Ameritrade Park, 1200 Mike Fahey St. The 2021 NCAA Men's College World

Series celebrates another historic year in Omaha.

Admission varies. 402.554.4404.

–cwsomaha.org

Event times and details are correct as of presstime, but are subject to change. Due to the COVID19 pandemic, many events are canceling and/or changing dates/time/places as needed.

Omaha Magazine encourages readers to visit venues' websites and/or calling ahead before attending an event or visiting a museum.

JUNE 2021

// 13 //

ngela Garbacz wasn’t raised on Rugrats or Powerpuff Girls, but rather a healthy television diet of the Food Network. Her favorite gift growing up was Emeril Lagasse’s cookbook Emeril’s New New Orleans Cooking, and in high school, she would camp out in the Barnes & Noble cooking section, copying recipes or ogling the beautiful images of cinnamon buns and cookie dough.

“Honestly, baking is the only thing I’ve ever wanted to do,” Garbacz said.

Garbacz has a bachelor's degree in food science from the University of NebraskaLincoln and received her grand diplôme in classic pastry arts from the French Culinary Institute. For a little over six years, she worked in marketing at a biotech company but felt drained creatively and needed to up the ante. In 2014, she developed a food-related blog, moving away from her classic training and focusing on a more casual approach: simple and satisfying recipes from home. By May 2015, she opened her fi rst storefront, specifically marketed to folks with food sensitivities, such as dairy, eggs, and gluten.

Her Lincoln, Nebraska, shop, Goldenrod Pastries, is popular and pretty, located on the corner of 48th Street and Prescott Avenue. Her second location, Goldenrod Coffee, is located inside The Bay near the university, attached to an indoor skate park and creative hub.

And, although Garbacz is proud of her Nebraska-grown gold, she knew she wanted her food in the hands of more people. After acquiring a literary agent in 2018, she released Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats in April 2020.

“With Goldenrod, I was making things that satisfied something for people who were often restricted in what they could eat. I was teaching myself that it didn’t have to be that complicated, and I wanted to teach others, too,” Garbacz said. “Making food should be for everybody, and I wanted to create something accessible for people in technique, supplies, ingredients…I want to feed as many people as possible.”

The creative process was lean. She worked with a small editorial team from New York, as well as her in-bakery brand manager Maggie Carlson, and Daniel Muller, a longtime friend-turned-photographer. The entire book took five days to photograph.

The pair have a dynamic creative energy and worked quickly and candidly to make the cookbook come to life, according to Muller.

“Food always has a story. Whether it’s the ingredients or method, someone has poured time and energy into creating something delicious. Food is one of the most challenging things to photograph because of that. Pastries and baked goods are particularly fun to shoot because they emit joy,” Muller said. “It’s amazing to have my work published. My 4-year-old and I made Angela’s chocolate cake recently, and it was pretty wild using a book with my name on it.”

Muller’s photos, combined with Garbacz’s knack for storytelling, bring together a bright, welcoming pot of gold at the end of a rainbow of floral arrangements, hot pink icing, and fluff y cinnamon buns.

“It came together really well,” Garbacz said. “We luckily have this picturesque space on the corner of a cute neighborhood. The whole shop is an open kitchen, we have a cute pastry case, just a fully idyllic pastry shop experience. I wanted the book to feel the same way; I didn’t want it to be pretentious or something for a certain kind of person.

It’s for everyone.”

When the book came out, COVID19 had hit the world like an incoming comet. Garbacz had to cancel a national book tour and work tirelessly just to keep her space and staff alive and well.

Eventually, she landed on virtual baking classes after some casual baking sessions on Instagram Live. She was able to generate some income baking from the book and in her last round of classes even welcomed attendees from Switzerland and Denmark.

“I thought April 2020 was going to be a hard time to release the book, but actually, everyone became this at-home, captive audience,” Garbacz said. “I had this new cookbook with pantry ingredients, and people were looking for something to make. I’ve heard so many stories where Perfectly Golden really became people’s fi rst time enjoying baking, and I’ve felt so many personal connections. I’ll still get messages on Instagram from people cooking out of the book saying ‘OK, what’s happening?’ and I’m like, ‘Send me a pic, I’ll help you.’”

Over the years, Garbacz has balanced her baking savvy with a heart for social issues, developing a campaign called Empower Th rough Flour that connects women bakers and food fans to fundraise for the nonprofit I Am Th at Girl. Like many business owners in 2020, Garbacz was challenged in trying to support her staff and business while mindfully participating in a global dialogue on social issues, amplifying her passions and inspirations in a way she never anticipated.

“These days, I’m just very inspired by my team, the resilience of my industry, and happy and pleased about the resilience of myself and my book, and the ways we’ve reached out to people at a time when they need something to take their minds off the world,” Garbacz said. “I want to encourage and be encouraged by people who are treating their communities well.”

Wielding a whisk and a come-one, come-all cookbook, Garbacz may just change the heartland’s culinary industry for good.

To learn more about “Perfectly Golden” or Goldenrod Pastries, visit goldenrodpastries.com.

G A R B A C Z ’ S

GOLDEN HOUR A+C AUTHOR

The Telling of a Food Story STORY BY KAMRIN BAKER PHOTOGRAPHY BY BILL SITZMANN DESIGN BY DEREK JOY

JUNE 2021 | PAGE 15

A+C VISUAL // STORY BY KATY SPRATTE JOYCE

WHERE ART

WatieWhite Set theTable

From left: Watie White, Celeste Butler, Camille Voorhees

MEETS APPETITE PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

JUNE 2021

// 17 //

A+C VISUAL //

S

ix figures. That was the budget for the artwork and curation for the Kimpton Cottonwood Hotel project. Six figures thoughtfully poured into the Nebraska art scene in 2020. Six-figures that are especially impactful in a year with an unprecedented global pandemic, which saw art sales dwindle as many curbed their discretionary spending.

Artist and curator Watie White was tapped by the local ownership group to curate the hotel’s entire art collection. What transpired was a labor of love that paid special attention to detail while honoring the historic property, and a billet doux of sorts to Nebraska artists. The redevelopment features artwork exclusively produced by artists from Omaha and Lincoln. White started working on this effort in October 2019, beginning with a tour of the Bemis Art Auction with local developer Jay Lund. On his collaboration with White, Lund joked in a phone interview that “he [White] did all the heavy lifting; my part was the fun part. We wanted all local art in this hotel, to authentically represent the uniqueness of Omaha and the Blackstone District.”

White, a well-known artist who has called Omaha home since 2006, has enjoyed many successes since his latest Midwest move. Recently, he was featured at KANEKO, in a solo exhibit combining works from his notable 100 People public art project with four new massive woodcutting pieces.

“Putting together the collection at the Cottonwood was an incredibly rewarding experience,” he said. “Serving as a connection and liaison between the hotel and the artists of Omaha and Lincoln allowed a great many people to be exhibited permanently and publicly in a context that they’d hadn’t been in before. To have the collection come together just as the world went into pandemic quarantine provided a spark of connection when it was needed vitally.”

The entire project consists of 71 different pieces from 20 individual artists and nine from the curator himself. Of note are the artworks chosen by White to adorn the Cottonwood’s three food and beverage spaces.

“Each of the spaces have very different presences…the spaces and architecture went a long way in setting the table for the artwork that was to happen in there,” White said.

The main floor features the combined Petit Orleans and The Orleans Room. “[It] feels so much a part of the public life of the hotel,” White said. “Like I want to meet someone there for an afternoon tea or a cocktail with lunch.”

On a tour of the property, White highlighted a piece by Camille Voorhees, located in the cafe. Voorhees, is a University of Nebraska at Omaha studio art teacher and an artist who focuses on fine art with printmaking and fibers. A 24” by 36” fabric and thread work, “Constellation,” was described by White as “really beautiful and really special.”

Another noteworthy item found here is a quilt-like piece by Celeste Butler, which, according to White, tied in architectural elements of the hotel. “She took patterns from both the rooftop drains and the decorative railing in the old marble staircase,” he said. “She also dyed the fabric with cottonwood leaves and iron.”

Butler, a 2017 fellow at The Union for Contemporary Art, contributed multiple works to the project. “A major part of my fiber art practice is to preserve history, capture the story and to bridge the past with the present,” she said.

"to have the collection come together just as the world went into pandemic quarantine provided a spark of connection when it was needed vitally." _Watie White // 18 //

JUNE 2021

The Cottonwood Bar provides a perfect canvas for two special commissioned projects, which is unique as most of the art picked for the property was sourced from existing works. White explained that this helps artists sell what they have already created and makes room for them to focus on new pieces.

Jamie Burmeister crafted a 3D wood-andmetal piece, which White shared was based on work Burmeister had made for a show in Mexico and was inspired by the architecture of the building. Roughly 48” by 48”, the mix of wood, paint, and cast bronze figures adorn a significant wall near the entrance to the bar bathrooms. In his original notes on the notion for the piece, White added that “the figures will be reacting to the wood construction,” which is obvious in the final slightly whimsical iteration, named “House 05012001.”

Another White favorite is a barcode portrait (known simply as “QR Code Bernard Schimmel”) by Scott Blake at the entrance to the Cottonwood; for those not familiar with Omaha sandwich lore, Schimmel has been credited as part of the team who brought the Reuben sandwich into existence at the original Blackstone Hotel.

“Scott had been working with barcodes and QR codes to make images with lots of embedded information in them. It was my suggestion to do one of Schimmel for the hotel, but it was very much in keeping with his previous work. The image of [Schimmel] from his cookbook is created with 40 different QR codes, each which, when scanned with your smartphone, take you to recipes, articles, and Reuben/Omaha stuff. There are also a few Easter eggs in there which bring up a coupon for a free drink or a free Reuben sandwich,” White explained.

The Committee Chophouse, a modern take on the steakhouses of old, also houses some lovely pieces. One of White’s own, and his personal favorite offering to the project, is ensconced within the eatery. “My work in the private dining room is called ‘Ganymede.’ It is the original carved woodcut, more unique than the limited-print edition I created which toured.” It is memorialized in print as part of the permanent collection at the Crystal Bridges Museum of American Art in Bentonville, Arkansas.

White encourages Omahans to experience the magic and the history for themselves and walk the public spaces of the building to soak in the local artwork.

Visit watiewhite.com to see the artist’s work and thecottonwoodhotel.com to learn more about the hotel.

A+C MUSIC // STORY BY VIRGINIA KATHRYN GALLNER // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY DEREK JOY hen Benn Sieff takes the stage, he has an unmistakable charisma.

“He had a rock god-like presence to a kid like me,” said MarQ Manner, store manager of Homer’s Music in the Old Market, reminiscing on his early experiences of live music.

Sieff started playing rock shows in the late 1980s with his band Nightmare, and has played in several other bands over the years, all serving different purposes in his life.

He started Nightmare after the murder of his older brother. “That band served as an outlet for emotions. [It] helped me get through that and move into other things.”

Each genre functions as a different outlet for him. Nightmare was a metal band that helped to process his grief, and Silicon Bomb served as a punk-rock outfit, with shows at iconic Omaha venues such as The Ranch Bowl. He has also performed as a singer-songwriter at smaller venues, including the beloved and recently closed Barley Street Tavern. Bennie and the Gents was created as an outlet for nostalgia. The name itself came about due to a misquote from a friend who told him "You've gotta do that song Bennie and the Gents," referring to the Elton John song "Bennie and the Jets."

Sieff started the group nine years ago as a tribute to David Bowie, Queen, Alice Cooper, and other heroes of ’70s glam rock, with MarQ Manner managing their first incarnation. At the time, Sieff didn’t know of anyone in the region doing a tribute with the makeup, the costumes, and the attitude.

Sieff’s sense of showmanship led him from glam rock into the world of theater—and the uniquely interactive musical experience of The Rocky Horror Picture Show.

Before Rocky Horror, Sieff had never done theater. He had only seen the movie version of The Rocky Horror Picture Show a handful of times. When he met his wife, Erika Hall Sieff, she told him that she did “a little bit of singing and dancing.” He was enchanted when he first saw her perform. She suggested he audition for a play called Calendar Girls with SNAP Productions at the former Shelterbelt Theatre in 2015. It ended up being his first role onstage, and it was alongside his “partner-in-crime,” Erika.

Now having worked in both worlds, Sieff wants to see more artists collaborating across these boundaries. “Whether it’s theater or music, there’s opportunity for art in everything you do.”

He takes that frame of mind into his day job as well. Sieff has been working in the restaurant industry for 10 years and is currently a manager at Jams Midtown.

Before that, he worked at M’s Pub for a number of years. Like the performing arts, the front and back of house cannot exist without each other.

“The kitchen [staff ] are creators and inventors and artists,” Sieff said. “[The] front of house has to sell and create an atmosphere…We all have a role.”

He compared the experience to audience engagement at a show. “When people come to our restaurant, from the moment they come in to the time they leave, we want them to feel like they’ve had a genuine experience. Our restaurant doesn’t survive without the customers. Bands don’t survive without the audience. We need each other.”

A key aspect of their approach is studying videos of live performances by the artists they cover—especially for those in the band who weren’t there to see the original bands interacting with their audiences.

Sieff said one of their most memorable shows was during the week of Bowie’s passing. They had booked the show a month before Bowie died. When the news broke that week, the show sold out quickly. “[It was] one of the hardest shows to do, to go in there and see people bawling,” Sieff said. “Some people didn’t go because they couldn’t handle it.” For others, it was a beautiful way to pay tribute to an era, and to an artist who shaped their lives. “That was a special night.”

That’s why you can love him and hate him,” he said. “He’s not the eye of the hurricane, he is the hurricane.”

Once the pandemic started, Sieff made the deliberate choice not to livestream Bennie and the Gents performances, instead waiting until they could safely bring the full experience to a live stage again.

Joining the well-established Omaha Community Playhouse, Sieff had some underlying assumptions about theater professionals, but he came away with a deep respect for the amount of work that goes into a theatrical production.

“I’ve been onstage for a large portion of my life,” he said of the transition from music to theater. “They’re similar, but a lot of work goes into a play, [especially] like Rocky Horror.”

Sieff’s depiction of Dr. Frank ‘N’ Furter was nominated for an Omaha Entertainment and Arts Award for Outstanding Actor, and Erika won Outstanding Supporting Actor for her depiction of Magenta. While preparing for the role, he thought about what that character means and what he represents.

“We need that audience,” he said. “The energy goes between the audience and us.

It’s an atmosphere. It’s electric.”

Bennie and the Gents is scheduled to perform at The Waiting Room Lounge in Benson in July, their first show since January 2020.

Manner is ready.

“I think [Sieff ] is one of those rare cats that might be pulling out his best work at this stage in his life,” he said. “I’m not sure we’ve seen his best yet.”

Visit facebook.com/bennieandthegents for more information.

“Frank is super feminine, super masculine, sweet and sour—all these opposing things at once, but never in the middle.

JUNE 2021

// 21 //

RESTAURANT TALES A+C ENTERTAINMENT // STORY BY SARA LOCKE

Fro m left: Za ch Fer gus on, Bra

dy He ss, and Emily Wi chm ann

Zach Ferguson, Brady Hess, and Emily Wichmann take an honest, heartfelt, and hilarious look Behind the Menu

T

here are more than 13.5 million restaurant workers in the United States right now, according to the National Restaurant Association. Despite that lofty number, many spend much of their industry experience feeling unseen.

Zach Ferguson, Brady Hess, and Emily Wichmann, the trio behind the Restaurant Tales and Behind the Menu podcasts, are helping change that. The hospitality veterans have created a platform connecting industry workers—sharing the good, the bad, and the absolutely hilarious.

The three met when working at Brix in Midtown Crossing, and remained close in spite of its closure, which caused a change in their working relationship.

“We’ve known each other for long enough that if we could hate each other, we would by now,” Wichmann said. “I had seen them both [Ferguson and Hess] be patient, compassionate— and they were always really funny. We just inherently got along, and soon we hit that level of camaraderie and were hanging out on purpose after work.

Eight years later, we’re still finding ways to hang out.”

The idea to launch a podcast began to germinate one evening over drinks.

Talk turned to the joys and frustrations they had experienced in their hospitality careers and how universal it had been in each of the restaurants they’d worked in.

// PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK JUNE 2021

// 23 //

A+C ENTERTAINMENT

“

T

he conversation came around to the fact that there wasn’t a podcast about the bar and restaurant industry that was really for or about service workers,” Hess said. “The industry podcasts that exist really focus on the business of restaurants, the technical or financial aspects. We started talking about what it would look like if we had one of our own. We would shine a light on the behind-the-scenes of it, and the funny, chaotic family dynamic restaurants tend to have. We wanted something industry people could listen to and relate to, the joy and the struggles.”

“Initially, we were planning for the show to be a series of listener stories, but switched to planned guests and interviews,” he explained.

“We obviously had to do something different for NPR, but we didn’t lose any of the integrity of what we were doing by doing it a little tamer,” Ferguson said.

Ferguson was optimistic, yet realistic, about what their audience would look like, saying “We decided to temper our expectations about how many listeners we would even have. Most podcasts get less than 100 consistent downloads, and we thought we’d be lucky if 10 of our friends listened regularly.”

Behind the Menu was intended to debut in the spring of 2020, but COVID-19 temporarily shut down production while everyone found their footing.

The first Restaurant Tales episode launched in February 2019 with guest chef A.J. Swanda, and within 24 hours hit 120 downloads. To Ferguson’s surprise, the listenership didn’t wane, and it wasn’t just friends of the trio tuning in.

“It still blows my mind that anyone is interested in our take, but it’s really resonated and rippled pretty far. Only about one-third of our audience is in Nebraska. We get thousands of downloads in New York, California, and Texas. The feedback we’re getting is that everyone is going through really similar experiences, the good and the bad.”

Their funny, poignant, and honest episodes were a hit among servers, bartenders, and chefs across the country, and they were making a meaningful impact in an industry with a high rate of burnout.

“Some of our favorite episodes have been our looks at the mental health aspect of restaurant work,” Ferguson said. “Getting resources to people, offering support, and just shedding light on the challenges.” To that end, they interviewed Katy Osuna of the James Beard Award-winning podcast Copper and Heat in January 2021. “[It] really focused on some of the more serious aspects. We tried to drive people toward her resources.”

Their compassion and humor weren’t only catching the ear of industry workers, but of KIOS broadcasting, and soon the trio launched Behind the Menu on Saturday afternoons.

“Todd Hatton, [program director] at KIOS, worked hard to help us work around the shutdown,” Ferguson recalled. “We pushed it back a little bit, but by March [2020] we were starting the conversations that turned into our first episodes.” In May, they released a fourpart series on Behind the Menu, and by June they were able to start working with people more closely. “We started telling their pandemic survival stories, sharing how COVID was affecting people.”

Hess takes pleasure in finding something to celebrate in even the challenging subjects their guests are sharing.

“It’s so fun to talk to people right now because we’ve gotten to have these conversations with people who have been doing things the same for years,” he said.

“They worked hard to find their system, and suddenly they are redesigning their menu, their work spaces, everything. It’s been exciting to see how creative people have been, adjusting their biggest dream completely on the fly, with no blueprint for how to operate under these circumstances.”

For Wichmann, the journey has been a blast, but it’s the light at the end of the tunnel that has her pushing through. “The joy and energy people have now that they’re able to get out again is really promising. And it’s not just the diners, chefs and servers have missed... most of their customers. We feel really lucky to have this platform where we could give these workers a voice when they were at risk of losing everything, and to be able to use that platform to celebrate as things start coming back to life.”

Visit restauranttales.podbean.com or tune in to Behind the Menu Saturdays at 2 p.m. at kios.org/programs/behind-menu

“It’s been exciting to see how creative people have been, adjusting their biggest dream completely on the fly, with no blueprint for how to operate under these circumstances.” -Brady Hess

// 24 //

JUNE 2021

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// 25 //

Feature // Story by Sara Locke Photography by Bill Sitzmann Styled by Sarah Jane Hunt Design by Matt Wieczorek

Producing A Visual Foodie Journey

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JUNE 2021

This edible feast contains a variety of mushrooms, eggs, and other healthy foods.

Excellence of Fuel for Life

JUNE 2021

// 27 //

Mushrooms, specifically, are renowned for their health benefits worldwide.

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JUNE 2021

W

Feature // Producing Excellence

+

hile it’s a welldocumented fact that people eat first with their eyes, readers have likely never feasted theirs on edible art such as was produced this month, shown on the following pages.

Food stylist Sarah Jane Hunt's well-trained eye constructed the shoot for photographer Bill Sitzmann, but the bold colors, deeply nourishing leaves and florets, and rich history are a credit to nature herself. This may not be the olivetoned steamed peas of one’s mother, but it might be enough to convince people to reconsider their relationship with roughage.

Feature // Producing Excellence

+ Oranges

Fit for a Diety.

Citrus fruits were said to be the dowry of Hera, presented upon her marriage to Zeus. Kumquats, blood oranges, and citrus leaves, specifically, are packed with vitamins and phytochemicals that can boost immunity, and even aid in the absorption of other nutrients. Brighten up your diet with any variety of this sweet, but low-glycemic load treat.

+ Peas

A Snappy Tradition.

Peas have been a dietary staple since as early as 3000 BCE and were among the first crops planted by the settlers in 1492. The French refer to sugar snap peas as mangetout, which translates to “eat it all,” referring to it’s less fibrous and fully edible pod.

+ Eggs

An Eggceptional Clutch.

Early Egyptians domesticated quail both for their ease of care, and for the consistently high nutrient content within their diminutive shells. Weighing just 9 grams, quail eggs manage to pack more iron, B12, fat, and folate than chicken eggs, which on their own are often touted as “the perfect food.”

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JUNE 2021

+ Mushrooms

Not to be Truffled With.

Mushrooms are not only among the most versatile ingredients available today, their cost, use, and nutritional benefits vary wildly. From humbly delicious and vitamin D-packed baby 'bellas and shiitake, to $300,000 white truffles and the incurably toxic death cap, mushrooms are a species to be respected.

+ Bananas

Bananas About This Berry.

High in potassium, B6, and tryptophan, bananas are considered the perfect pre-workout and mood booster. It’s no wonder more than 100 billion of them are eaten worldwide every year.

+ Radicchio (red lettuce)

Chicory Chic.

Radicchio may be a bitter beauty, but its mild spice and high nutrient content have seen it employed as both a delicate side dish on Italian tables and as a blood purifier by ancient elders and medicine men since no earlier than 23 AD.

+ Dragon Fruit

Cactus Flower.

Named for their spiny, scaly exterior, dragon fruit packs no fiery punch. Instead, each sweet bite delivers lycopene, vitamin C, iron, Omegas 3 and 6, and protein. The flavor is often likened to a cross between a kiwi and a pear, and is best eaten chilled.

+ Kohlrabi (greens)

Bold Brassica.

Kohlrabi may be the slightly spicy, somewhat sweet cousin of cabbage you didn’t know you needed. Low in calories and high in vitamins A, K, and B, this iron-rich root vegetable is excellent served raw in slaws or cooked in casseroles.

+ Asparagus

Stalked.

Served as a sacrifice to Aphrodite by ancient Greeks, hunted by Ceasar Augustus’s military, and revered as a symbol of fertility by cultures around the world, asparagus doesn’t produce edible fruit until its fourth year of flourish, but is always worth the wait.

JUNE 2021

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FEATURE // STORY BY NIZ PROSKOCIL

Kickin’ It at

SURVEYS OF 6,000 RESTAURANT OPERATORS AND 1,000 ADULT CONSUMERS. AMONG THE KEY FINDINGS: 68% OF ADULT CONSUMERS SAY THEY’RE MORE LIKELY TO PURCHASE TAKEOUT FOOD FROM A RESTAURANT THAN BEFORE THE PANDEMIC.

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JUNE 2021

the curb

ADAPTING TO INCREASINGLY POPULAR CURBSIDE PICKUP

PHOTOGRAPHY BY BILL SITZMANN DESIGN BY MATT WIECZOREK

FEATURE // CURBSIDE

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Like many who survived 2020, the word Amy Schicke used to sum up her experience as a restaurateur during the pandemic was pivot. Schicke and her husband, Dario, own and operate two Dundee restaurants: French-inspired Dario’s Brasserie and the northern Italian-focused Avoli Osteria. Like so many in the food service business this past year, the couple pivoted their offerings, adapted, were flexible, and stayed closely in tune with their customers.

The Schickes found that reinventing themselves to meet customers’ needs meant adjusting their dining rooms to allow for social distancing, redesigning business websites to handle online ordering, offering special to-go meals for the holidays, adding patio seating due to increased interest in outdoor dining, and providing services such as curbside pickup.

As concerns about COVID-19 exposure prompted some consumers to seek minimal-contact options, curbside takeout emerged as a popular alternative to on-premise dining. It’s a simple process: a customer calls in an order (or places it online), arrives at the restaurant, and an employee brings the food out to the car.

Several establishments have designated parking spots for curbside customers and will send a text message alerting them when their order is ready. Some restaurants added online ordering directly from their websites.

Online ordering at Dario’s and Avoli caught on with customers almost immediately after it was launched last fall, Schicke said. “They want to support local businesses, they’re tipping well. It’s just been a wonderful sense of community,” she said.

“CURBSIDE REQUIRES MORE STAFF, INTERIOR REMODELS, AND OPERATIONAL ADJUSTMENTS; WE ARE COMPLETELY THERE NOW, WITH RESPECT TO OPERATIONAL EXECUTION OF THIS PROGRAM.” - A N T H O N Y H I TC H C O C K

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JUNE 2021

Many people aren’t ready to return to dining in, so it’s important to provide alternative options. For those who prefer curbside pickup, an employee can run their order out to them, she said. Other customers have walked up and grabbed their food at the door. Whichever way they choose, Schicke wants guests to feel safe and comfortable and have a positive experience.

It’s unclear when people will make a full return to regularly dining indoors at restaurants. Comfort level varies for everyone. Some industry experts say curbside pickup is likely to stick around in a post-pandemic world.

Even with capacity restrictions lifted and vaccinations ramping up, some customers will continue to rely on curbside pickup to enjoy their favorite restaurant meals and support local businesses, said Zoe Olson, executive director of the Nebraska Restaurant Association, a nonprofit organization based in Lincoln.

“It’s been very important,” Olson said of curbside service. It’s helped many restaurants stay afloat during an uncertain year, she added, and most consumers by now are well adjusted to it.

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Along with other off-premise options such as delivery and drive-thru, curbside takeout will play a big role in the restaurant industry’s recovery. Although curbside offers enhanced convenience for customers, it can pose challenges for restaurants.

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In the early days of the pandemic, some supplies needed for off-premise dining such as takeout containers, disposable utensils, and other items were harder to find, Olson said. Flexibility was key to making it work—for example, using plastic instead of paper bags for to-go orders.

Other considerations include food presentation, ensuring orders are packaged in a way that maintains food quality and temperature, and preventing spills and other mishaps in the car.

Earlier this year, the National Restaurant Association released its 2021 State of the Restaurant Industry Report, based on analysis of economic data and extensive surveys of 6,000 restaurant operators and 1,000 adult consumers. Among the key findings: 68% of adult consumers say they’re more likely to purchase takeout food from a restaurant than before the pandemic.

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FEATURE // CURBSIDE

According to the report, here are the percentages of restaurant operators who say they added curbside takeout since the beginning of the coronavirus outbreak: family dining 78%, casual dining 73%, fine dining 81%, quick service 58%, fast casual 77%, coffee and snack foods 64%.

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Restaurants often need to make operational adjustments in order for curbside service to work.

Blue Sushi Sake Grill, which has three Omaha locations (Grayhawk Pointe, Old Market, and Shops of Legacy), implemented a few changes before rolling out curbside service, according to Anthony Hitchcock, chief operating officer and co-owner of Flagship Restaurant Group. The Omaha-based company owns Blue Sushi and several other dining establishments.

“We have made changes, internally, with the overall execution of the curbside program for Blue Sushi Sake Grill locations in Omaha,” Hitchcock said by email.

“Curbside requires more staff, interior remodels, and operational adjustments; we are completely there now, with respect to operational execution of this program.”

Customer feedback has been positive, he added, and many guests are drawn to the convenience, ease, and safety that curbside takeout provides. They can order, pay, and select their pickup time online.

There have been the occasional hiccups, including accurately timing when customers will arrive to pick up their order, and ensuring the food is ready as close to that time as possible. Despite issues that may arise, carryout and curbside orders have helped Flagship make it through a challenging year, Hitchcock noted, and the company is thankful for the community’s support.

Instead of adding curbside service, some local restaurants switched to a curbside-only format.

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JUNE 2021

About three months before the pandemic hit, Edward Alstatt and his wife, Amphayvanh, opened Khao Niao Thai-Lao Restaurant near 156th Street and West Maple Road. The small, family-run eatery serves a variety of Thai and Laotian dishes.

In spring 2020, the couple closed the restaurant’s dining room and shifted to curbside pickup as a way to help slow the spread of the coronavirus, Edward said.

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“It’s worked out well for us. I think it has a real value,” he said. “Customers really appreciate it. They can sit in the car and pay at the window.”

Although takeout sales, for the most part, have been good, said Edward, he doesn’t like having to turn away guests. “We are missing a good chunk of business from people wanting to dine in,” he said.

He and Amphayvanh plan to redo the restaurant’s dining room and hope to reopen to diners in late June. They’ll continue offering curbside pickup because customers have embraced it.

Pandemic or not, focusing on customers and understanding their needs is an integral part of any business’s success.

Longtime Omaha restaurant Lo Sole Mio, known for its big plates of pasta and other classic Italian fare, has had success with curbside pickup since offering it in May 2020. The restaurant, near 32nd Avenue and Oak Street, has dedicated staff to handle carryout orders, and demand continues to be strong, said co-owner Marie Losole.

“It’s a no-touch process,” Losole said.

“Everybody seems to like it.”

Customers can go inside to pick up their order, but most prefer to stay put in their cars. Although business isn’t back to where it was pre-COVID-19, and the restaurant stopped serving lunch, things are looking up. Takeout sales have doubled, Losole said.

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One of the main challenges now, though, is juggling customers inside and outside. Especially during busy hours on the weekends, she said, the number of dine-in guests and curbside orders can put a strain on the cooks.

Even so, curbside is here to stay. As Losole said, “This is the new normal.”

Visit dariosbrasserie.com, avoliosteria.com, flagshiprestaurantgroup.com, khao-niao.com, or losolemio.com for more information.

JUNE 2021

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Tai-ing one on at Mount Fuji RESTAURANT ON 72ND STREET HAS BEEN KITSCHY, COOL, AND UNIQUE

HISTORY // STORY BY ANTHONY FLOTT

W

ILLUSTRATION & DESIGN BY MATT WIECZOREK

hen does a restaurant go from being a place to eat to a place to be experienced?

The Porpoise Place tried to do that half a century ago in Omaha, but it flopped in just months.

Mount Fuji rose in its place and became an Omaha legend of sorts, along with its funky tiki lounge Mai Tai. For more than 40 years, Mount Fuji and Mai Tai were a feast as much for the eyes as for the palate.

The visual spectacle began with a neon sign jutting from its facade on the corner of 72nd and Blondo streets. Inside, the restaurant was dominated by a Mount Fuji panorama painted in 1974 by Omaha native and notable sci-fi author Terry Goodkind. There was 1970s deep reddish-brown carpet, vinyl-covered chairs, tea rooms with grass mats, rice-paper walls, and a rock garden with a pool full of koi.

Downstairs, the lounge featured bamboo light fixtures that cast just enough light to show off velvet paintings of near-naked women. There was metallic wallpaper with a palm-tree motif and fish tanks built into the walls.

“Super kitschy, cool, and unique,” recalled Deanna Mesch, who experienced nothing like it in her hometown of Stanton, Nebraska. She first visited the Mai Tai with fellow students from Creighton University.

Many visits would follow, leaving her with a certain taste for the kitschy.

“I traveled so much for my job that I would always try to seek out cool tiki bars and tiki lounges to see what was neat and how they were comparable,” said Mesch, who now lives in Grand Island. “Of course, some were much more elaborate, like the Tonga Room in San Francisco, but they are still not the Mai Tai.” And not the atmosphere expected, perhaps, by those who come to know the history of owners Jack and Alice Kaya.

The couple were both Japanese and U.S.born. Jack, though, spent his boyhood in Japan with relatives before returning to California as a teenager. The Kayas married,

but when World War II broke out, they were interred in a camp in Jerome, Arkansas, with other Japanese U.S. citizens.

After being released, they moved to Omaha, where Alice had a sister. Jack, a self-taught cook, got a job in the Blackstone Hotel kitchen.

In 1948 the Kayas struck out on their own, opening the Grass Shack Cafe at 3229 California St. It was a breakfast, lunch, and dinner hotspot for Creighton students, especially the Japanese-Americans from Hawaii and California. The family grew to one son and three daughters, and lived in quarters in the back of the cafe. There, Alice made dresses and altered clothes.

The Kayas made another big move in October 1965, purchasing what had been the Old English Inn in Countryside Village across from Westside High School. They opened it as Omaha’s first Japanese restaurant— Mount Fuji Inn. Exactly four years later, a three-alarm fire destroyed Mount Fuji and several other adjoining businesses.

The Kayas regrouped in five weeks, purchasing what had been the Porpoise Place at 72nd and Blondo streets. They opened the second Mount Fuji on Jan. 15, 1970—less than three months after the fire.

It’s likely the Kayas got a good deal from owner Mark Stevens, who was probably looking to cut his losses. Stevens had opened the Porpoise Place in December 1968. He had shelled out $17,000 to acquire his restaurant’s star attraction, Flopper, a 7-foot-long, 300pound bottle-nose porpoise flown in from Venice, Florida. Once tanked, Flopper swam with local high school girls, visible in the Submarine Lounge through glass windows.

Less than four months later, in April 1969, the Porpoise Place was closed.

In stepped the Kayas with Mount Fuji/ Mai Tai and a menu featuring Japanese and Cantonese fare. Jack did most of the cooking, but Alice’s egg rolls drew rave reviews.

DOWNSTAIRS, THE LOUNGE FEATURED BAMBOO LIGHT FIXTURES THAT CAST JUST ENOUGH LIGHT TO SHOW OFF VELVET PAINTINGS OF NEAR-NAKED WOMEN. THERE WAS METALLIC WALLPAPER WITH A PALM-TREE MOTIF AND FISH TANKS BUILT INTO THE WALLS. JUNE

// 39 //

2021

It was the Mai Tai, though, that seems to have generated the most memories—at least those that can be remembered—thanks to drinks that were wilder than the decor.

“Probably the first thing I noticed was the two-drink maximum,” Mesch recalled. “I’d never really seen that before, and so of course it makes you want to have more than two.”

There were more than two dozen concoctions, most strong and sweet, and all Alice’s recipes.

There was the Mai Tai, of course. You could get it with a branded green cup that looked like it came off the set of Gilligan’s Island.

A visitor to the Forgotten Omaha Facebook page found one in a Denver thrift store.

Other drinks included the XXX; the Zombie and Scorpion; Mount Fuji Snow, a frozen coffee liqueur; and Navy Grog, which was set on fire before serving.

“I would always either get a Mai Tai, Blue Hawaiian, or Scorpions,” Mesch said. “I know a lot of my friends would get the Zombies. All the drinks were pretty strong, so I guess I could see where the two-drink maximum was smart, even though I don’t think it was real because I know we usually had more than two drinks.”

She mentioned a friend who drank five Zombies once and woke the next morning on the floor of his living room apartment clutching all the swizzle sticks.

Alice, helped by daughter Jackie Shindo, kept the restaurant and lounge going for 27 years after Jack died in 1982. Alice worked her last shift in 2009 and died three months later.

Shindo continued to operate both places, but business slowed. Eventually, the restaurant opened only for larger parties or for catering.

It closed for good in 2013.

The Mai Tai kept going for another five years, until a liquidation auction in April 2018.

The space was most recently occupied by Kandi’s Gentlemen’s Club.

The loss of Mount Fuji and Mai Tai is a shame, said Mesch.

“I don’t know if there’s anything like it in Omaha now,” she said. “If there is, how could it compare to dirty lanterns and twodrink maximums. “I think the greatest loss is that a lot of younger people, and just people that have never been there, are never going to see it.”

Or experience it.

GEN O // STORY BY APOORVAA “APPS” BICHU PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

It’s 6 a.m., and Austin Weyhrich has entered Le Petit Paris French Bakery, eager to get down to business and start creating desserts. The bakery opens at 7 a.m., and he tries to come in at least half an hour to one hour earlier, depending on how much work is left from the day before.

Weyhrich performs various tasks, ranging from filling eclairs to portioning, icing, and decorating cakes. He then reviews the orders that need to be made. A 72-hour notice is usually needed before ordering because some of the cakes need between one and two days of preparation. After completing the in-house and to-go orders, he checks if he’s running low on any products, and, based on that inventory, plans his production of the cakes, eclairs, and tarts.

It’s different from his previous work at his father’s business, which entailed air conditioning installation and ventilation ductwork. “I didn’t have any previous experience in the trade so I helped with what I could,” Weyhrich said.

The young baker is from Fremont. He commuted to Omaha for a couple of years, but moved to the city full-time in February so he could work while taking classes at the same time. He started at Le Petit Paris at age 19 with no prior baking experience or culinary training besides home baking. He picked up skills on the job.

Weyhrich accepted the challenge, and learned quickly, becoming what Fichepain called “a big asset” to the bakery. “He was very serious, and meticulous, which is important because as a pastry chef, you need to be meticulous. You need to be patient and have good organizational skills.” Fichepain offered Weyhrich the position, a week after starting.

He is inspired by other pastry chefs such as Nathaniel Reid, a 2019 and 2020 semifinalist for the James Beard Outstanding Baker Award who owns Nathaniel Reid Bakery in St Louis.

Young Pastry Chef Works Wonders at Le Petit Paris

Weyhrich particularly enjoyed baking an order for a wedding in which he made three 50-piece croquembouches. This French dessert, often served at weddings, is composed of many small profiterole cream puffs towered one on top of the other and glued with caramel to create an impressive cone. Weyhrich was timebound to bake the order by noon, and he described the four-hour long baking process as “a lot of hard work.”

Fichepain, originally from France, has taken his staff to his homeland a couple of times to experience immersion in French culture and to taste French cuisine. He said many of his employees have worked with him for several years, and the trip to France serves to show them his roots and the recipes he grew up making and eating. “French cooking and baking has a long history, and so I’m very glad to offer the experience of traveling to the staff,” Fichepain said.

Austin Weyhrich Weyhrich works for Cedric Fichepain, a French chef and owner of Le Petit Paris Bakes a Career and Le Voltaire French Restaurant in West Omaha. Cedric married Desarae Weyhrich traveled with Fichepain and Mueller of Fremont in 1995, and they the other employees to the northeastern lived in France before moving to Omaha in 1997. He fulfilled parts of France, including Dijon and Paris, for two weeks his dream of opening French-themed restaurant Le Voltaire in in 2019. He saw French wineries, bakeries, and restaurants, 2001, and opened Le Petit Paris next to it in 2013. and caught France’s agricultural exposition, which took place at the same time and included culinary and farming exhi“French baking is very traditional, and based on precision, since bitions. Weyhrich described the time spent in France as an you have to weigh everything right down to the gram, as opposed “incredible” experience. to just weighing in cups,” he said. Weyhrich looked for a pastry chef position at a young age because of his love for baking and Weyhrich said he’s excited for the future. “I’d like to work, and French cuisine. gain as much experience as I can, in different areas of baking,” he said, mentioning he wants to expand into baking more bread, Le Petit Paris appealed to Wehyrich because he admired since he has more experience creating desserts.

Fichepain’s work. He sent Fichepain an email applying for the job, and followed that with a second email a week later. A phone He plans to pursue this expansion of his baking skills by enrolling call was placed around that same time. in the MCC culinary school this fall.

“I called him back, and said you know what? You’re going to come work here for two weeks if you want, and in two weeks, we’ll find out if you are ready to work,” Fichepain said.

Visit lepetitparisfrenchbakery.com for more information about Fichepain’s bakery, including Weyhrich’s work.

“French cooking and baking has a long history, and so I’m very glad to offer the experience of traveling to the staff.” -Cedric Fichepain JUNE

// 41 //

2021

“He’s been there, done that, so he knows what restauraters are looking for.” -Brandy Nielson // 42 //

JUNE 2021

PROFILE // STORY BY SEAN ROBINSON // ILLUSTRATION BY DEREK JOY // DESIGN BY MATT WIECZOREK

John Horvatinovich

Helping Many in the Food Industry Survive COVID-19 The phone eats first.

In the digital age, it’s increasingly common for diners to pose, snap, and post about their mouthwatering meals before digging in themselves. It’s proof that social media changed the way we consume food—and nobody knows that better than John Horvatinovich.

He’s even made a career out of it.

As the founder of Bread & Olive Social, a social media management and consulting firm for the food industry, Horvatinovich delivers practical solutions and profitable outcomes to restaurants in the Metro area.

He also services Washington D.C., where he currently resides. After a celebrated career as a local chef, there are few better suited to make eateries even more appetizing.

“My job isn’t to tell others how I would run their restaurants. It’s about being able to step back, think, and recommend specific things that will help them be successful,” Horvatinovich said. “What works in one restaurant won’t work in another.”

Horvatinovich’s career in the food industry began not in the kitchen but on the lawn. As a child, he mowed for a restaurant in the small coal-mining town where he grew up in Colorado. While doing so, he became transfixed with the atmosphere of the half-Mexican cuisine and half Italianfare establishment—the staff working in unison, the families flocking back weekend after weekend, Denver bands playing inside and putting a soundtrack to it all. So, he made the move from outside the restaurant to in, starting as a dishwasher.

“As a kid in eighth or ninth grade, to be around all that energy was amazing,” Horvatinovich said.

That energy he found so intoxicating has never left Horvatinovich. Since his time in that tiny town haunt, he’s received his culinary degree from the Colorado Institute of Arts and worked his way through the food industry. He served in managerial roles at Carrabba’s, California Pizza Kitchen, and Hiro 88; as a culinary instructor at Metropolitan Community College; and sat on the board of directors for the Omaha Restaurant Association.

From 2012 to 2017, Horvatinovich even founded and operated his own restaurant, Salt 88. The menu featured a mix of Mediterranean cuisine with modern American elements.

“What I was able to do with Salt 88 was build a business from the ground up,” Horvatinovich said. “I created an entire food menu, an award-winning wine list, and transferred years of previous opportunity into one area.”

He’s doing that again with Bread & Olive Social, using what he learned in all those previous roles and at Salt 88 to help other businesses grow. As a consultant, his services cover everything from concept development and service training to hiring guidelines and marketing strategies.

What he won’t do is come into a restaurant and change the entire dining room or processes from top to bottom. His approach is all about finding what’s working and what’s not. Bread & Olive Social is a one-man show and Horvatinovich works hard to find where he can further tap into existing successes and solve pain points.

“He’s been there, done that, so he knows what restauraters are looking for,” said Brandy Nielson, who served as the membership and marketing director of the Nebraska Restaurant Association when they hired Horvatinovich. “He’s very driven and has a true passion. That’s what makes him so good at what he does.”

Many in the food industry find the need for consulting has never been greater.

According to the National Restaurant Association, 110,000 eateries closed across the country in 2020 alone.

The industry is fighting to stay alive, and Horvatinovich is on the front lines. However, he said the two areas he serves—Omaha and Washington D.C.—couldn’t be performing more differently. With fewer restrictions, Omaha has been faring well throughout the pandemic while D.C. was hit much harder.

In this case, the old industry adage holds true: It’s location, location, location.

“There’s a lot to be said in the difference between the Midwest and the coast,” Horvatinovich said. “It reflects the community in Nebraska. It’s that community-first mentality in combination of differing governance that has made Omaha a small blurb instead of a major disruption.”

Throughout the pandemic, Horvatinovich’s expertise has helped restaurants survive. At the beginning when indoor dining was completely shut down, he directed clients to create popular dishes customers could take home and bake. As COVID-19 carried on, some of his advice focused on providing guests comfort and nostalgia. For some clients, that meant switching up the menu while others provided creative reasons to bring people back.

“It’s time to stop the excuses and move forward within whatever restrictions we have,” Horvatinovich said. “Space out reservations, evaluate your operations, keep food costs top of mind. No longer can we sit on the sidelines and say we’re going to lose because of COVID.” Horvatinovich does believe the industry will bounce back soon, but that may look differently depending on area once again. He’s also looking toward the future for his business.

Horvatinovich hopes to build Bread & Olive Social’s presence in the D.C. area and expand the team.

“The biggest impact I want on any restaurant is the connections I make,” Horvatinovich said. “It’s not just about numbers and seeing an increase in profitability. It’s the feeling I did good by the business too.”

Visit breadandolivesocial.com for more information.

JUNE 2021

// 43 //

GIVING PROFILE // STORY BY DAWN GONZALES PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

Baked With Love F O R M I CA H H O U S E

ROBIN KERN PROVIDES SLICES OF HAPPINESS FOR SPECIAL OCCASIONS

Q

uotes about love and food are plentiful. “Cooking is love made visible.” “The secret ingredient is always love.” “Food is symbolic of love when words are inadequate.” “Baking is an act of love.” And when the food is homemade, nothing can compare.

It does not matter who someone is or where they come from, a dessert made by someone who cares usually tastes better than any store-bought treat.

Robin Kern understands this as anyone who bakes does. She was 11 or 12 years old when she started baking. Her mom and grandmother were ba kers and Kern learned many skills from them that she has passed on to her own daughter. A family favorite is the Salted Caramel Cappuccino Cheesecake from a Taste of Home magazine that she makes a couple of times a year for birthdays and other celebrations, and she also takes requests.

“Everyone gets to choose what kind of dessert they get for their birthday,” Kern said. She finds joy in baking and has found a way to share her talent and spread joy to others by baking treats, especially birthday cupcakes, for residents of MICAH House, a homeless shelter in Council Bluffs. // 44 //

JUNE 2021

“I love what I do for MICAH House,” Kern exclaimed. The joy in her voice is audible as she talks about the cupcakes she makes for the monthly birthday parties held for the children who live at the shelter. Brownies, cookies, and banana bars are also part of the rotation of delectable delights that Kern enjoys making and giving away. Those who are lucky enough to sample her homemade treats can tell there is a difference.

“Everything that Robin makes is made with love,” said Angie Williams, program director at MICAH House. “Baking is just one small way that Robin has given back to MICAH House and we are all so grateful for her support. Staff and clients look forward to Robin’s treats and I do not really think that anyone has a favorite.”

Williams said that when the announcement comes that Kern has dropped off treats, everyone races to the kitchen to see what she brought. “It is a simple gesture that means a lot.”

That simple gesture means a lot to Kern, too. She calls it her therapy that helps to keep her healthy and her diabetes in check.

“I love to bake and take it someplace, and that helps limit what I do eat,” Kern said.

By baking for others, she gets her baking fix, as she calls it, which tops the list of things she likes to do as a volunteer.

“ROBIN HAS RECOGNIZED THAT BEING ABLE TO CELEBRATE SOMEONE’S LIFE OR A SPECIAL EVENT IS REALLY IMPORTANT AND HAS BECOME A SMALL WAY THAT SHE CAN GIVE BACK TO THE FAMILIES AND CHILDREN.” -KAYLA TERRILLION Kern credits the start of her volunteering at MICAH House five years ago to her husband, Jeff Kern, who serves on its board of directors. She felt compelled to get involved and since she loves to bake, she started volunteering in the MICAH House kitchen.

“I peeled potatoes, carrots, opened cans of vegetables, organized the pantry by sorting the food. Anything to help the kitchen staff prepare the meals for their residents,” she said. It was the monthly birthday parties that made her think more about how she could make a difference.

Celebrating birthdays is common even in a homeless shelter and Robin wanted those celebrations to be special. She

did not want to serve broken cookies or days-old cake. While fresh food donations of any kind to shelters are always appreciated, she wanted these monthly celebrations to be well-thought-out and planned. The events include cupcakes made for the occasion, ice cream, games with prizes for the children attending, and a present for the birthday child.

Kayla Terrillion, child program specialist at MICAH House, said that the children love birthday parties. “They all look for ward to that night ever y month. Robin brings in different games and activities to do each month, so we always do something different. It also

gives the children something ‘normal’ to look forward to,” she said.

with baked goods that they otherwise would not get if it wasn’t for Robin.”

Cakes are what make an occasion a special one, Williams said. “Being in a shelter environment, families don’t have the opportunity to provide cakes or cupcakes for these celebrations. Robin has recognized that being able to celebrate someone’s life or a special event is really important and this has become a small way that she can give back to the families and children. They are so grateful to see and enjoy Robin’s creations.”

Birthday parties, in particular, have become an exciting time for families, Williams said.

“They get to put the day’s stressors behind them and celebrate life and accomplishments

COVID-19 changed how Kern has engaged with MICAH House. To protect herself, the residents, and staff, the monthly birthday parties were canceled. What has not stopped is Kern bringing in the different food she has prepared for the MICAH House residents. “She still takes time every month to bring in a special birthday treat to serve to clients to celebrate birthdays for the month,” Terrillion said.

Visit themicahhouse.org for more information.

JUNE 2021

// 45 //

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June 1-30 CHARITY GOLF FUNDRAISER Benefiting: FITGirl, Inc. Location: Various, check online —fitgirlinc.com

June 5 GREATER OMAHA HEART & STROKE WALK (VIRTUAL) Benefiting: American Heart Association Location: Walker’s choice —2heart.org

June 7 GOLF FORE EAGLES Benefiting: Central High School Foundation Location: Field Club of Omaha —chsfomaha.org

June 1 GOLF INVITATIONAL Benefiting: Project Harmony Location: Indian Creek Golf Course —projectharmony.com

June 5 OMAHA TAKE STEPS Benefiting: Crohn’s and Colitis Foundation Location: Werner Park —cctakesteps.org

June 7 GOLF FORE GRANTS Benefiting: Elkhorn Public Schools Foundation Location: Champions Run Golf Course —elkhornfoundation.org

June 2 DJ’S HEROES AWARDS: TAKE ME OUT TO THE BALLPARK! Benefiting: Salvation Army Location: Werner Park —djshero.org June 4 SPICE DINNER Benefiting: Christ the King Educational Trust Location: Christ the King Parish Center —ctkomaha.org June 4-5 CATTLEMEN’S BALL Benefiting: Fred & Pamela Buffett Cancer Center Location: Columbus, Nebraska —cattlemensball.com

// 46 //

JUNE 2021

June

05

June 5 BIKE WITH MIKE Benefiting: Community Alliance Location: Wabash Trace Trail —bikewithmike2021.com

June 6 TEE OFF AND SUPPORT WHEELCHAIR SPORTS ANNUAL GOLF TOURNAMENT Benefiting: Paralyzed Veterans of America Great Plains Chapter Location: Tiburon Golf Club —greatplainspva.org June 6 OMAHA NORTH HIGH SCHOOL ANNUAL GOLF TOURNAMENT Benefiting: Omaha North High School Foundation Location: Shoreline Golf Course —omahanorthhighschoolfoundation.com

June 8 SCHOLARSHIP LUNCHEON (VIRTUAL) Benefiting: Boys & Girls Clubs of Omaha Location: Online —bgcomaha.org June 9 OHB GOLF CLASSIC Benefiting: Omaha Home for Boys Location: Tiburon Golf Club —ohb.org June 10 31ST ANNUAL GOLF CLASSIC Benefiting: Millard Public Schools Foundation Location: Tiburon Golf Club —mpsfoundation.org June 10 TEE IT UP FORE SIGHT Benefiting: Outlook NE Location: Indian Creek Golf Course —outlookne.org

// GIVING CALENDAR // June 10 CHANCE LUNCHEON Benefiting: Children’s Scholarship Fund of Omha Location: Embassy Suites La Vista —csfomaha.org June 11 DINING WITH DOGS (VIRTUAL AND IN-PERSON) Benefiting: Nebraska Humane Society Location: A View on State Street and Online —nehumanesociety.org

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June 11-12 LIVE FORWARD (VIRTUAL) Benefiting: Keep Kids Alive Drive 25 Location: Online —keepkidsalivedrive25.org June 11 ON BROADWAY—STRIKE A CHORD GALA (VIRTUAL) Benefiting: Heartland Family Service Location: Online —heartlandfamilyservice.org June 12 STRAWBERRY BRUNCH ONLINE BENEFITING: SOCIETY OF ST. VINCENT DE PAUL Benefitting: Society of St. Vincent de Paul Location: Online —svdpomaha.com June 13 MUNROE-MEYER GUILD GARDEN WALK Benefiting: Munroe-Meyer Institute Location: locations vary —unmc.edu/mmi June 14 OMAHA GOLF SCRAMBLE Benefiting: Fellowship of Christian Athletes Location: Quarry Oaks Golf Club —omahafca.org June 14 ANNUAL GOLF CLASSIC Benefiting: The Hope Center for Kids Location: Champions Run Omaha —hopecenterforkids.org June 15 THE TRIBUTE TO WOMEN LUNCHEON Benefiting: Women’s Center for Advancement Location: Marriott Downtown at the Capitol District —wcaomaha.org June 18 JACK YOUNG ROUND TO REMEMBER Benefiting: Jack Young Memorial Foundation Location: Dodge Riverside Golf Course, Council Bluffs —jackyoungmemorial.org

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June 19-20 RUNNING FOR REFUGEES (VIRTUAL) Benefiting: Refugee Empowerment Center Location: runner’s choice —refugeempowerment.org June 19 HERBEK HUSTLE MEMORIAL 5K FUN RUN Benefiting: Methodist Hospital Foundation Location: Zorinsky Lake —methodisthospitalfoundation.org June 19-20 SAC MUSEUM CAR SHOW Benefiting: Strategic Air Command & Space Museum Location: Strategic Air Command & Space Museum —sacmuseum.org

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June 20 (all day) THE LONGEST DAY, AN INDIVIDUALIZED FUNDRAISER Benefiting: Alzheimer’s Association Location: donor’s choice —act.alz.org June 21 CHIP IN FOR CHILDREN GOLF OUTING Benefiting: Children’s Square USA Location: Topgolf Omaha —childrenssquare.org June 21 FORE POTENTIAL GOLF OUTING Benefiting: Big Brothers Big Sisters of the Midlands Locations; Tiburon Golf Club —bbbsomaha.org June 24 HOLES FORE HEROES Benefiting: Heart Heroes Inc. Location: Indian Creek Golf Course —heartheroes.org June 26 RIDE 4 RESILIENCE & RECOVERY Benefiting: NAMI Southwest Iowa Location: Wabash Trace Nature Trail —namisouthwestiowa.com June 26 WHEELS OF COURAGE CAR SHOW Benefiting: Jennie Edmundson Foundation Location: Quarter Steak & Lube, Council Bluffs —jehfoundation.org Event times and details may change.

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// 49 //

Trying to Cook up

CHAMPIONS Husker Executive Chef Mike Steele sports // story by chris hatch

PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK JUNE

// 50 //

2021

This is a multi-million dollar part of the studentathlete experience and one that Nebraska Athletic Director Bill Moos has made sure is a big part of the overall fitness program of the athletes.

sports //

B

EING A CHEF IS LIKE WALKING ON A TIGHTROPE AND HOLDING THE SAFETY NET ALL AT ONCE. THERE’S FINDING THAT EQUILIBRIUM, THAT HARMONY THAT COMES FROM COORDINATING TASTES AND TEXTURES INTO THE ALCHEMY THAT TURNS TASTE BUDS TO SYMPHONIES, AND THEN THERE’S THE BASIC HUMAN NECESSITY OF OUR BODIES NEEDING FUEL IN THE PUREST SENSE.

Michael Steele starts his daily balancing act at 6:30 a.m.

That’s when the Huskers’ executive sports chef, and Fairbury native, begins his day at the University of Nebraska-Lincoln, prepping and planning and lining things up for the nearly 1,300 meals he’ll coordinate.

Part mentor, part coordinator, part artist, it doesn’t take a chef to realize that there are a lot of ingredients to success for the sports programs at Nebraska.

“Communication with the staff is critical early in the day to find out what everyone’s challenges are that day to be able to coordinate a team effort to make the meals happen to have the highest quality and flavor we can provide,” Steele said, sounding a lot like the coaches that his staff also keeps fueled throughout the day.

Growing up in his hometown about 70 miles away from Memorial Stadium, Steele spent his childhood with the trademark shade of Husker red in his veins and powdered sugar on his hands.

“My mom is an excellent cook and baker,” Steele said. “She had a side business making cakes, cupcakes, and cookies for weddings, graduations, and parties. I was curious about cooking at a young age and sometimes helped with recipes and cooked a little for myself.”

That culinary curiosity never fully left him, even when he enrolled at UNL as an architecture major, creativity lingering in his brain.

“I decided after my freshman year to get a job in a kitchen at a restaurant,” he said.

“Because I always wanted to see what it was like and wanted to be able to use my creative mind and see what the culinary world was like.”

// 52 //

JUNE 2021

Seeking a change of scenery, and swapping out lecture halls for rolling pins and hands-on learning, Steele began studying classic French cuisine and learning everything he could about the art of being a chef, at the New England Culinary Institute.

Once he graduated from the institute, he undertook the nomadic life of the working chef, his passion rising like yeast as he continued to hone his craft. Making food for a fine-dining establishment in California, he realized that his story was a circular one.

He wanted to head home.

That’s how he found himself operating on a bigger scale at a university, taking over as the executive chef at the University of Nebraska at Kearney.

“I decided to give UNK a try because it was a different experience for me in the college setting,” he said. “But I was able to use the training and creative aspects with large volume caterings on UNK's campus and in the community.”

After five years at UNK, he got a job working at the training table for the Nebraska athletic department, a state-of-the-art nutritional program/dining hall that the university uses for their athletes.

Make no mistake, this is not the kind of place where the coaches hand athletes a granola bar and a juice box and shuttle them out the door. This is a program that is precise, a place where the chef is cutting steak and on the cutting edge. This is a multi-million dollar part of the student-athlete experience and one that Nebraska Athletic Director Bill Moos has made sure is a big part of the overall fitness program of the athletes.

Steele, in his current role, knows that there is no ‘I’ in team. But there are two

in “delicious.” As such, he is quick to credit the people around him that have helped the recent successes in the department.

“My sous chef Bryce [Benes] and I work with Dave Ellis and three other full-time dietitians on a daily basis,” Steele said. “The dietitians work one-on-one with the athletes and coaches with their perspective sports.”

Ellis started Nebraska’s nutrition department in 1994. He provided a key component in Nebraska’s run to three national championships in his first eight years on staff, and when one former starting quarterback returned to Nebraska, so did Ellis.

“When Scott Frost was hired, Dave Ellis returned with his vision of performance nutrition and recognized a large need to do more for all the athletes on the nutrition front,” Steele continued. “I applaud our administration for recognizing the nutrition needs of the athletes. I feel that our performance nutrition department really focuses on the daily needs of the athletes and helps them get a leg up on the competition. In addition to the budget increase in the training table, we have several fueling stations at all of our training facilities that provides food, hydration, and approved supplements to help the athletes meet and exceed their training needs.”

In a world where a mere seconds can make a difference between winning and losing for the athletes, Steele is determined to make food so good that you’ll want to come back for thirds.

“Coordinating weekly menus [helps] to make sure the nutrition needs are met, but also keep a pulse on what the athletes want to eat to keep them interested, engaged and excited about the food in the training table,” Steele said.

Visit huskers.com for more information on University of Nebraska sports.

60 OMAHA plus

June 2021

Will Lindgren

My first three or four years, I thought it was a big birthday party.

Joe C aniglia

60+ Feature story by Scot t Stewart photography by Bill Sitzmann design by Derek Joy

// 54 //

60 PLUS • JUNE 2021

‘It’s a Community Effort’ Caniglia’s Roots Run Deep Wit h Santa Lucia Festival omatoes, onions, and garlic are sauteed and reduced to a perfect consistency. The sauce is seasoned, and roasted red peppers are marinated in the mixture. Freshly charred sausage is then covered with the peppers to create the iconic sandwich of Omaha’s Santa Lucia Festival.

The process of creating the sausage-and-pepper sandwich reflects the love, dedication, and togetherness that defines Omaha’s annual celebration of Italian heritage.

Joe Caniglia has grown up with the Santa Lucia Festival—in fact, he was born during the festivities in 1931.

“My first three or four years, I thought it was a big birthday party,” Caniglia said.

He’s been involved throughout his life, and at 89, he has seen two granddaughters crowned queen and been named the parade’s honorary president. Caniglia is currently giving back to his community as a trustee of the festival.

Omaha’s Santa Lucia Festival was founded by Grazia Bonafede Caniglia in 1925. The mother of six immigrated to Omaha from Carlentini, Sicily, in 1900. She made it her mission to recreate Carlentini’s annual festival honoring St. Lucy.

Those early immigrants commissioned a statue of the saint designed in Italy, which now resides in St. Frances Cabrini Church and is brought out for the festival each year.

Todd Procopio, president of the festival, said Omaha’s Italian population largely hails from Carlentini—about 70% of Omahans is their best estimate—and the vast majority of committee members and traditional Little Italy neighborhood residents have roots in Sicily.

“My grandparents came from Carlentini,” Caniglia said. “When you say Little Italy, you’re talking about a lot of very close people.”

At the festival, he said everyone greets each other with “hi, cuz,” since, in all likelihood, there is a family connection, even among strangers.

“Everyone is connected some way or another,” Caniglia said.

The parade can be heard from blocks away following Mass. People follow the statute of Santa Lucia, escorted by a group of women dressed in green, and they give money.

“The march with the saint to the arch is a big event for everybody,” Caniglia said. ► JUNE 2021 • 60 PLUS

// 55 //

// 60+ Feature // This year marks the 400th anniversary of Carlentini’s Santa Lucia Festival, and a few dozen Omahans are hoping to make the trip this August to be part of that celebration.

There’s also a crowning of a queen, which used to be based on raffle ticket sales, but now includes academic and community service components.

The festival is usually a weeklong affair, but this year it will be only four days— July 8 through 11. Besides traditional Italian food, the festival embraces the enchanting sound of Italian music.

“The music is wonderful,” said Josephine Lohmeier. “I always like to make sure that I get there early.”

Lucia Ferraguti St. Cyr, who is Lohmeier’s niece and Caniglia’s cousin, said that two musicians are writing special compositions that will be performed at the 2021 festival, recognizing a major milestone for original festival in Sicily.

This year marks the 400th anniversary of Carlentini’s Santa Lucia Festival, and a few dozen Omahans are hoping to make the trip this August to be part of that celebration.

“With COVID, we don’t know what’s going to happen with that,” Lohmeier said.

There’s also an effort to have Carlentini and Omaha recognize each other as sister cities, and a group from Carlentini are hoping to visit Omaha for its centennial festival in 2025. By then, the festival plans to return to the Lewis & Clark Landing, which will have finished its revitalization as part of the city’s RiverFront park project.

Mary Lou Cappellano Riley said that her fondest memory growing up was spending time with her family around the Santa Lucia Festival.

“It was something that brought our family together at my nana’s,” Riley said. “You would see your cousins throughout the year, but you would know for sure that you’d see them for the five days that was the festival. It was just, for us, it was magical.”

The festival’s sights, sounds and smells— like the sweetness of roasted red peppers—recalls those beloved memories.

“They always had sausage and pepper sandwiches—always,” Caniglia said.

The sandwiches have evolved over generations, as several family recipes have influenced the result—even if recipes aren’t exactly followed by the army of volunteers doing the cooking.

“We make all of our own food from scratch,” Riley said. “It’s a labor of love.”

There’s also, she admits, “a lot of tastetesting to make sure you have it perfect.”

The volunteers spend hours cooking sauce, slicing and roasting peppers and preparing a couple dozen 5-gallon buckets of peppers to be served. The peppers also have to cool before storage.

On two separate Saturdays, another group assembles with about 20 ice cream makers to make chocolate, lemon and strawberry gelato for the festival.

The construction along Omaha’s riverfront has displaced the festival this year, and last year’s festivities were disrupted by the coronavirus pandemic. The 2021 festival will be held at 10th and Williams streets in front of St. Frances Cabrini Catholic Church.

“It’s an all-day type of production,” Riley said, estimating about 20 to 30 people volunteer their time at the Santa Lucia Hall. “Nothing that we do that’s food related is just a few people. It takes a village to get it done.”

“We’re coming full circle back to the neighborhood,” Caniglia said.

That’s the point, though. Caniglia said people look forward to sharing that time together.

While this year’s event won’t have the carnival atmosphere, it will still feature a wide array of Italian food, including spaghetti, ravioli, pizza, cannoli and gelato—the Italian frozen dessert with the mouthfeel of dense, rich ice cream.

“In the old days, people would vend things off their front porches all along the street,” Caniglia said. // 56 //

60 PLUS • JUNE 2021

“They really look forward to gathering to prepare everything,” he said.

It used to be that people just walked down to the hall, but now most travel by car to spend a day cooking, Lohmeier said. Those prep days usually last 6 to 8 hours.

“It’s a community effort,” Caniglia said.

“It’s an awful lot of people involved.”

Procopio said the organization has about 200 members, and those that live in town will always come help with preparations. Omaha also has two other Italian heritage organizations: the American Italian Heritage Society, which sponsors La Festa Italiana each September, and the Sons of Italy.

The dedication shown by the Santa Lucia Festival organizers is obvious in the food they prepare and the care that goes into everything else about the annual event.

“In order for a dish to turn out fabulous takes a lot of love,” Riley said. “This organization puts a lot of love into whatever we do.”

That love comes from the many people like Caniglia who give time and passion to its success. Procopio said Caniglia’s been a long-time member of the organizing committee.

“He steps up to help—whatever’s needed,” Procopio said. “His passion is all about the saint and about the community and the comradery that this whole committee has. Joe’s a staple here.”

The festival means a lot to Omaha’s broader Italian community. It’s a place for coming together and for building connections. Many important milestones in life revolve around the festival.

“It’s truly centered around our devotion to our saint,” St. Cyr said.

“That’s what it’s all about,” Caniglia added.

For Riley, the Santa Lucia Festival tradition can be summed up succinctly.

“It’s faith, family and fellowship,” Riley said.

“And food,” Lohmeier added.

“And where there’s food, there’s wine,” Caniglia quipped.

More information is available at santaluciafestival.com or @ SantaLuciaFestival Facebook.

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// 57 //

60+ ACTIVE LIVING

FUELING HIS RUNNERS,

HIS LAND,

AND PEOPLE STORY BY DAISY HUTZELL-RODMAN PHOTOGRAPHY BY BILL SITZMANN DESIGN BY DEREK JOY

// 58 //

60 PLUS • JUNE 2021

ill Lindgren is constantly running. He started running at a young age, and by 1983 was running marathons.

Lindgren is the executive director at Nebraska Run Guru Elite, Inc. and has run over 80,000 miles in his 63 years. He is also a coach who trained Nebraskan James McGown to run in the Olympic Trials in 2004 and 2008. Lindgren was the head of USA Women’s Track and Field Long Distance Running National Championships Chair from 2002-2009, during which time Team Nebraska was included in the original list of 10 clubs of the USA Track and Field Elite Development Club program.

Lindgren still runs 10-15 miles, two to three times per week. As an athlete and coach, he knows that proper nutrition is as important to a runner as the proper pair of shoes. These days, however, Lindgren and his partner, Linda Kunasek, are running terraces more than marathons.

In 2013, Lindgren and Kunasek lived on a property in the Twin Rivers area of Waterloo, Nebraska. They wanted to live more of a down-to-earth lifestyle, pickling, canning, and freezing the food they grew. They sold food through their business, Bar None Produce, emphasizing locally grown organic produce, and free-range chicken eggs. They didn’t sell much honey, but they got their own honey from their bees, an important part of the process for the pollination that came from the insects. Much of their clientele was cancer survivors who were concerned about pesticides/herbicides in their already immunocompromised bodies and athletes who wanted to fuel their bodies in the best way possible.

Their location between the Platte and Elkhorn rivers gave them fertile soil, and Lindgren enjoys making his own potting soil. He learned from a noted organic gardener named Eliot Coleman, who creates organic soil from a mix of peat moss; lime; equal parts blood meal, colloidal phosphate, and greens; and other components. They only use organic waste from leaves, grass, or chicken manure to further enrich the soil.

They sold at Village Pointe Farmer’s Market for several years. Then Lindgren began to branch out. He had a fantastic crop of tomatoes, and he thought “someone must want these tomatoes, they are perfect.” So he drove down Dodge street, stopping in to every restaurant he could think of to hawk his wares.

Although he didn’t have much success on Dodge Street in Omaha at first, he made a friend of René Orduña (across the river) of Dixie Quicks. Lindgren became the main provider of collard greens and green tomatoes for Dixie Quicks until they closed in 2018. He also sold his tomatoes to Brushi—4,000 pounds worth of tomatoes in 2018, and 20-25 dozen eggs to Pitch that same year.

Then came the flood of March 2019.

Lindgren and Kunasek’s three-acre property was devastated. Although the owners could have returned to their property and continued to work the land, they did not feel right about it.

“We received guidance from UNL and Douglas County that we should not sell food produced off the ground,” Lindgren said. “I just lost confidence in being able to produce organic food.”

That was an important factor in Lindgren and Kunasek’s lifestyle as athletes and farmers. Without being able to grow organic food, the pair sold their farm and bought a camper. They spent that summer traveling around the country, visiting national parks and living a nomadic lifestyle.

Ultimately, the couple wanted someplace to call home where they could again grow organic food, and that led them to Wahoo, Nebraska.

The new property in Wahoo is on a hill, hopefully helping to protect their farm from future flooding. They terraced the hill on which they plant their vegetables. While their neighbors use farm implements such as tractors, Lindgren and Kunasek farm by hand, painstakingly putting seeds in the ground and pulling the weeds that threaten their plants’ survival.

“We’re marathoners and we can’t marathon anymore,” Lindgren said.

The couple do successional gardening, starting with hardy plants such as carrots, radishes, and beets, planting lots of greens such as parsley and kale, and moving into peppers and tomatoes as the weather warms throughout the summer.

Farming has exposed Lindgren to new produce, also. He had never eaten kohlrabi, a Martianesque vegetable in the same species as cabbage and broccoli, before a couple of years ago. The crisp, bulbous vegetable quickly became a favorite to eat and grow, and this year, Lindgren said he planned to devote 1,200 square feet to it.

Lindgren’s looking forward to the 2021 gardening season. His favorite part is seeing the tiny seeds he planted germinate.

“I love it when I start with something that hasn’t been developed, whether that’s runners or food, and I can give it fuel, water, and education or germination,” Lindgren said.

Along with plots dedicated to kohlrabi and other favorites such as several varieties of peppers, the couple are dedicating a 100-square-foot plot of land to the Native American crops known as the three sisters—corn, beans, and squash.

The seeds are put into the same mound of earth and allowed to support and feed off of one another.

“We are excited to do homage to those who have tended the land long before us,” Lindgren said.

The couple bought their one-acre property in August 2019, in what normally would have been the height of their farming season. They lived in their camper for the next three months while their home was being built, and began thinking about farming again.

JUNE 2021 • 60 PLUS

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60+ Nostalgia

STORY BY JEFF LACEY • PHOTO PROVIDED • DESIGN BY DEREK JOY

here are few species of eating establishT ments that echo American themes more than diners. Primarily independently

Historian Ryan Roenfeld, author of the book Secret Omaha, explained that “diners are an important but often unremarked-upon facet of our daily culture, and are powerful drivers of a sense of community.”

owned and run restaurants, diners are businesses that offer the huddled masses (whether yearning for a hamburger or a stack of pancakes) a clean booth, a cup of coffee, and an affordable meal. Not only are they encased in the amber of American literature (such as those in Steinbeck’s The Grapes of Wrath), they are celebrated in current popular culture, especially through Guy Fieri’s long-running show Diners, Drive-Ins and Dives.

Below is an incomplete list of diners in Omaha: some no longer serve customers, some currently thrive, but all help to weave the cultural fabric of Omaha.

Those still in business are marked with an asterisk (*).

Big Mama’s Kitchen* In 2007, at age 62, Patricia “Big Mama” Barron opened the doors of her first brick-and-mortar restaurant in the cafeteria of the building on 45th and Bedford streets that was formerly the Nebraska School for the Deaf. She previously ran a popular catering business. The next year, the restaurant was featured on Diners, Drive-Ins and Dives. Big Mama’s specializes in soul food, from the notable sweet potato pie to the more unusual pig’s ear sandwich.

In 2020, Big Mama’s moved to 2112 N. 30th St. in the Seventy-Five North Development’s Highlander Accelerator Building. The restaurant has been run

by Patricia’s daughter, Gladys Harrison, since Patricia died in 2018.

The Calumet Once located on 1411 Douglas St., The Calumet opened in the 1890s, and was open seven days a week, all year long.

The name was derived from the highly decorated peace pipes employed by the Illinois Native American tribe. The Calumet changed owners several times, but at one point was run by filmmaker Alexander Payne’s grandfather Nicholas, who changed its name to the Virginia Cafe. The restaurant burned down in November 1969.

Carter’s Cafe The current location of Love’s Jazz and Art Center at 24th and Lake streets is the former site of Carter’s Cafe. Run by businesswoman Lucy Carter, Carter’s Cafe was locally renowned for its owner’s good deeds as well as its food. According to northomahahistory.com, Carter was known for her outpouring of generosity to “community-driven campaigns, nonprofits, the church, and the business community of Omaha.” Carter passed away in 1983, but her legacy to the history of Omaha lives on.

The Diner Those who went to the Old Market in the last half of the 20th century (and the early part of the 21st), would have seen The Diner. Built in 1982, this independently run restaurant was located at 12th and Harney streets and was an architectural staple of the Old Market: a brightly colored, stand-alone diner that looked and felt as though it were straight out of an Elvis movie, complete with a red counter, chrome-backed swiveling counter seats, and a black-and-white checkered floor. The building was torn down in 2007, but the memories remain.

The Fair Deal Cafe The original Fair Deal Cafe wasn’t just an eating establishment. It was a gathering place for politicians and community leaders in Omaha for decades; so much so that it was occasionally referred to as “Black City Hall.” Opened in 1954 and located at 24th and Burdette streets, The Fair Deal was graced over the years by local figures such as Brenda Council and Ernie Chambers. Those who ate at the original restaurant might have ordered their famous sweet potatoes and a cup of coffee, and admired the art-deco decor.

The original Fair Deal closed in 2003, but was so vital to the history of Omaha that the North Omaha Village Revitalization Plan included a major project named after it: The Fair Deal Marketplace, located at 2118 N. 24th St. There one could find a new iteration of the Fair Deal, which was open from 2016 until 2018, with one Yelp reviewer declaring gladly that, at the Fair Deal, they enjoyed classics like, “catfish, spaghetti, baked beans, and peach pie with cinnamon ice cream.”

Nite Hawkes Cafe* The Nite Hawkes Cafe has been a staple of Omaha food culture since its establishment in 1942. Located on the corner of 16th Street and Carter Boulevard, it has been operated by the Hawkes family for four generations. Currently run by Tracy Hawkes, Nite Hawkes currently has classic diner fare, including The Stacker—biscuits smothered with hash browns, gravy, and two eggs.

One of the highlights of the menu at the Nite Hawkes is the Dan Special, created by founder Dan Hawkes. This is a ⅓ lb. hamburger patty ingeniously inserted into a grilled cheese sandwich, then topped with french dressing and tomatoes. A popular option is to add a side of onion rings.

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60+ PROFILE • STORY BY JEFF LACEY PHOTOGRAPHY BY BILL SITZMANN DESIGN BY DEREK JOY

he history of wine, like a vine’s delicate tendril, wraps around the histories of countless cultures and places. From the earliest known evidence of winemaking (reported to be jars from Georgia 8,000 years ago) to the latest box of Merlot on the local supermarket shelf, wine is a blend of cultures and landscapes that spans centuries.

the wines are fabulous, and the people were incredibly nice. We sat with the winemakers, and they will open up bottle after bottle for you to try.”

With every trip, Prestridge and Langwith reap a harvest of understanding, and this is what keeps them wanting more.

This truth is a major element of the appeal for oenophiles John Langwith and Dr. Laurel Prestridge. To these local wine experts, a glass of wine isn’t simply fermented grapes.

Langwith and Prestridge have spent over a decade exploring all the dimensions of the vintnerial arts, and the seed for their pursuit was planted in 2008 during a trip to Napa Valley. Not only did Langwith and Prestridge enjoy the flavors of great California wines, they appreciated the social nature of wine culture and the rich cultural history that comes with them as well.

The wine that really hooked them, however, was discovered in 2010, on a Labor Day trip to the Willamette Valley in Oregon. Traveling with another couple, they recall a single vineyard pinot noir at Domaine Serene Winery that, by all accounts, nearly stopped time.

“Two bars, absolutely poetry in a glass,” Langwith said.

“After that, I really started appreciating the differences between red wines,” Prestridge explained.

The two then became increasingly involved in learning viniculture, and the journey they have been on since then in pursuit of their passion is as literal as it is figurative. Not only have they been all over the United States, they have taken trips all over the world, often using wine as a lens through which to view cultures. They have been to several wine producing regions of France and Italy, as well as areas of Switzerland, Argentina, and New Zealand. The descriptions they give of their journeys are glimpses into fantastic adventures.

Describing a trip to France in fall 2018, Langwith said,“we were on a cruise down the Rhone, and before that we went to Burgundy for five days, and we also spent some time in Beaujolais.”

Describing a trip to New Zealand, he explained, “We were on a diving trip in Fiji, and we decided to try the wineries in New Zealand.” One of their favorite

YOU HAD ME AT MERLOT

dg e & Dr. Laurel Prestri xpl ore John Langwith E e th e World of Win

locations is the rolling mountains of the Stellenbosch region of South Africa, which they visited in 2018. According to winefolly.com, Stellenbosch is the South African equivalent of the Napa Valley, and is home to soils three times as old as those farmed in Napa. Dr. Prestridge explained, “The settings are beautiful,

Langwith said that people who develop a passion for wine become students of it. “You have to have a curiosity,” He explained. “You have to have an interest in understanding more about it. What defines an ongoing interest in wine is the drive, the curiosity to learn, and to try additional varietals. You have to be interested in wine as an experience; as experiences go, it is almost unlimited.”

Understanding how regions, soils, and climates affect wines grows infinitely when one actually walks the vineyards, and the amount of information is both breathtaking and humbling. Langwith reflected on his wine knowledge using a scale from 1 to 100, saying, “When we started, our wine knowledge was maybe at 18 to 20, and even after seven and a half years of learning, our knowledge has grown substantially...but is still only probably around 40.”

In 2013, Langwith and Prestridge decided to further engage their love of wines by investing in Vino Mas, a wine bar located near 144th Street and West Maple Road. The bar isn’t just an investment opportunity for Langwith and Prestridge—it is a means of sharing their passion with others. They love spending time in the store because it brings the friendly couple back to one of the things they love most about wine.

“Wine is really all about sharing,” Langwith explained. “It’s a great beverage to bond over.”

Deanna Albertson, their business partner at Vino Mas, explained that Langwith and Prestridge bring great enthusiasm to the business. “John and Laurel are adventurous, wine loving, friendly, personable and kind,” she said. “They love to travel and try wines. They want to venture outside the box when it comes to learning about the subject.”

Perhaps the best part of the story of these world traveling wine experts is the vintage of their relationship: Langwith, who retired from TD Ameritrade in April 2020, and Prestridge, a pediatric gastroenterologist at Boys Town Hospital, celebrated their 36th anniversary in March. It is safe to say that this year, when they raise glasses of champagne to toast their adventures together, they will be able to tell people all about what’s inside.

JUNE 2021 • 60 PLUS

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60+ e Prim e T im SCOTT PETERS // 71 STORY BY NICHOLAS MOORE PHOTO BY BILL SITZMANN

Only a handful of guys can pull off wearing a kilt or an ascot. Retired Council Bluffs attorney Scott Peters is one of them. He also understands the difference between dressing seasonally and occasionally, the latter giving him the confidence to wear a kilt for his annual scotch tasting, tweeds for shooting, or a tailored pinstripe suit to court.

He didn’t grow up in a fashion-conscious family and found his fashion stride as a young man. Peters fell in love with the “town and country” aesthetic and began amassing a wardrobe replete with the icons of that lifestyle: Hermès ties, Harris tweed, polished oxfords, and field-worn brogues.

His parents may not have taught him the appropriate attire for any season or occasion, but he attributes to them learning life’s most important lessons—kindness, compassion, and honesty.

Peters described two cases early in his career where he knew he could beat the defense, but the case was wrong. In the first, he fired the client well before the trial; and in the second, he did go to trial and won but regretted it. Peters grew from those early experiences because of those qualities instilled by his parents.

He’s certain that if they were alive today, they be prouder of his rectitude as a man than of his lengthy legal career or his wardrobe straight from the pages of GQ or Garden and Gun.

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OBVIOUSLY OMAHA // STORY BY LINDA PERSIGEHL // PHOTOGRAPHY CONTRIBUTED

01

SMOKIN’ HOT

BARBECUE IN OMAHA

Omaha may be best known for its prime steakhouses, but the metro should get more recognition for its quality barbecue joints serving beef brisket, burnt ends, and other savory smoked meats. Don’t forget all those scrumptious sides…warm cornbread, mmm.

Here’s a sampling of six of Omaha’s favorite barbecue spots. All six feature dine-in or carry out, and some have other options.

01. JIM’S RIB HAVEN 3801 Ames Ave. | 402.451.8061 facebook.com/jimsribhavenomaha Described online as an ‘unfussy counterserve eatery,’ Jim’s Rib Haven has been serving traditional barbecue in North Omaha since 1967. The family-owned joint serves baby back ribs, rib tips, potato salad, saucy baked beans, whole smoked chickens, and more. Jim’s is also known for its economical Boney Box—a sampling of rib varieties in a to-go box—and has a convenient drive-thru.

02. PORKY BUTTS BBQ 15475 Ruggles St., Suite 105 531.466.7343 porkybuttsbbq.com Pitmaster Blane Hunter opened his south Texas-style restaurant in northwest Omaha in June 2019. His culinary education and 27 years of experience have helped him win several titles, including Kansas City Barbeque Society’s national grand champion in 2016. Porky Butts serves Porky Platters, pit ham, smoked turkey sandwiches, and award-winning ribs, as well as blackeyed pea dip, apple slaw, blueberry bread, and loaded grits. Catering available.

03. SMOKIN BARREL BBQ 13508 Discovery Dr. | 402.598.4855 smokinbarrel.net Smokin Barrel is a Texas-style barbecue joint in southwest Omaha owned and operated by Air Force veteran Wayne Dinges and his wife, Karla. Smoked meats are sold by the half pound, as a sandwich, or loose, and include brisket, sausage links, pork spare ribs, and pulled pork. They also take pre-orders for whole turkey breasts, briskets, and pork butt, with meat priced by weight after cooking. Staples such as creamy slaw, potato salad, trail beans, and brisket chili are sold by the pint or quart.

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04. SMOKING JAY’S BBQ 2524 S. 13th St. | 402.763.9071 jayssmokinbbq.com Local chef Jackie Griffin owns and operates Smoking Jay’s in downtown Omaha. In addition to quality smoked meats, Jay’s offers a large sandwich menu, including a patty melt and Jay’s Philly sandwich with sautéed peppers and onions. Appetizers and sides include traditional fare, as well as pork nachos, gizzards, and smoked chicken wings. The store also offers family-style meals with large sides and muffins included. Catering available.

05. SWINE DINING BBQ 12120 West Dodge Road | 402.991.4744 204 E. Mission Ave., Bellevue | 402.292.7427 swinediningbbq.com Swine Dining’s original location is in Olde Towne Bellevue, but in 2017, this popular ’cue place opened a second in west Omaha. Swine’s Kansas Citystyle smoked meats include thinly sliced brisket, sausage links, chicken wings, spare ribs, and a mixed-meat sandwich called All in the Pool. It also has daily specials such as brisket chili, barbecue street tacos, or turkey legs.

Sides include smoked brisket mac ‘n’ cheese, corn mix (corn, sausage, peppers, onions), and bread pudding. Curbside, delivery, and catering available.

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06. TIRED TEXAN BBQ 4702 S. 108th St. | 402.991.9994 tiredtexanbbq.com Chip and Christine Holland opened Tired Texan in May 2017 in a former Perkins restaurant at 108th and L streets. The place is named after a barbecue joint Chip grew up visiting in Birmingham, Alabama, known for its inclusive vibe and killer smoked meats. Tired Texan’s menu lists Texas Tumbleweeds (deep-fried cheesy potato balls) and Navajo frybread sliders among its appetizers, and hickory smoked St. Louis-style spare ribs, Texas-style sliced brisket, and the Roadrunner fried chicken sandwich as main dishes.

Curbside and delivery available.

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06

DINING PROFILE // STORY BY CHRIS BOWLING

David Rose Takes Over as Executive Chef of Omaha Steaks

FAMILY, FOOD, AND A NEW FACE IN TOWN CORN AND LOBSTER SIZZLE IN BACON FAT ON THE STOVE AS A CASCADE OF SPICES FALL FROM THE CHEF’S FINGERS TO THE FILET MIGNON ON THE CUTTING BOARD.

If this were at a restaurant, the chef ’s eyes might dart around as they watch dishes in preparation, but David Rose is staring straight ahead. In a black apron and gray T-shirt pulled tight against thick muscles, the new executive chef for Omaha Steaks isn’t worried about a dinner rush. He’s looking right at his audience. // 66 //

JUNE 2021

In Omaha Steaks’ YouTube videos, his goal is to connect consumers with recipes that make the most out of their food. And of course, always push the brand, which is no problem for this 39-year-old with a bright smile, close-cropped beard, and tendency for big hand gestures.

“With surf and turf, we’re talking about luxury,” Rose said in one video, “and what’s more luxurious than this wild-caught Maine lobster? It’s shipped fresh to you, frozen day of, so you literally can taste the freshness, all the way from Maine to your mouth.”

C

That’s Rose’s personality coming through.

He’s a salesman who’s genuinely excited about his product, a celebrity chef who wants to use his platform to connect people to food, and, above all, a people person. He hopes to add to Omaha Steaks’ 113-year history a new, friendly face who can get more people in the kitchen and push the brand’s products to places they’ve never been.

“I want to bring you in my kitchen and show you how to make some amazing food,” he said.

PHOTOGRAPHY PROVIDED BY OMAHA STEAKS DESIGN BY MATT WIECZOREK

“Everybody would kind of bring their own flair and twist to the food,” he said.

From the time he got his first job at 13, he worked in hotels and restaurants. At the time it was just a job for him—he’d seen his parents make careers cooking for seniors and nuns, so a job in the service industry seemed natural.

In 2003, he moved to Atlanta, where he got a bartending job at Justin’s, a now-closed restaurant owned by P. Diddy, schmoozing and serving a diverse crowd every night.

His lightbulb moment occurred when he saw a commercial for Le Cordon Bleu, an international culinary institute that used to have branches across the U.S., including Atlanta.

He realized bringing people together through food, and having fun doing it, was something he could do as a career. He enrolled.

“Nobody would ever really call me, previous to that, a scholar, or an academic,” Rose said.

“But you know for me, it wasn’t really school.

Every day was something new, a new adventure, a chance to create with your hands and create and innovate and also learn the staples and classical technique of French training.”

He graduated summa cum laude, took a job with the Four Seasons hotel in Atlanta, realized the hours weren’t for him, and started catering to a network of high-profile friends he’d started building at Justin’s.

That led to bigger catering gigs, which led to brand ambassador deals with The Big Green Egg—a ceramic charcoal barbecue cooker that, as the name suggests, looks like a big green egg—which led to TV appearances, which led to facing off against Bobby Flay on Food Network Star.

On his couch hundreds of miles away, watching Rose furiously chop vegetables on TV in 2017, was Brian Fowler, vice president of procurement and product development at Omaha Steaks.

Food is inseparable from culture, identity, and family for Rose.

The son of Jamaican immigrants who settled in New Jersey, Rose grew up with eight brothers and sisters, and a cadre of aunts, uncles, and cousins who all lived nearby (his mom was one of 13 kids and his dad one of 10). Thanksgivings, birthdays, and summer barbecues meant upwards of 100 people eating jerk chicken and oxtails bursting with Carribbean flavors along with hot dogs and hamburgers with ketchup and mustard.

When it came time to look for a new executive chef a few years later, Fowler knew they had to get the chef with a big smile and engaging on-air personality.

“What I loved about what I saw on TV, is that that guy is exactly who he is. So no matter what he’s doing or he’s interacting with, he is genuinely himself,” Fowler said.

When Rose got the call from his agent, he thought it was a prank. Then it set in. He’d really be working with one of the biggest food brands in the country—a family-owned business that values accessibility as much as quality. In other words, people like him.

“It’s something that I’m very proud of and something I consider an honor,” Rose said of the position. “It’s something I don’t take very lightly.”

The opportunity came at a unique time.

Home cooking and food delivery became top of mind in 2020. Meanwhile, protests for racial justice across the country remind Rose why this position is an opportunity.

As the son of immigrants and a Black man, it means something to have representation in a very visual way, while also promoting recipes that connect with his training as a chef and his family.

In one video, he shows viewers how to make African Spice-Rubbed Porterhouse with Curried Shrimp Pearl Pasta & Collard Green Chimichurri. In another, it’s Philly Cheesesteak Sliders.

Any way you cut it, Rose just wants to make sure that people are learning, getting into the kitchen, and making something delicious.

“I want to see you win,” Rose said. “So even though something might look intimidating and you might have thought beforehand, ‘That looks delicious, but how am I gonna get from A to Z to execute it?’ I like to simplify things, break it down and make it easily digestible to where I can give you the skills you need to recreate something happy, delicious, and simple.”

Visit Omaha Steaks YouTube channel for more information.

FOOD IS INSEPARABLE FROM CULTURE, IDENTITY, AND FAMILY FOR ROSE. JUNE 2021

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DINING REVIEW // STORY BY JOSEFINA LOZA // PHOTOGRAPHY BY BILL SITZMANN // DESIGN BY MATT WIECZOREK

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h eth e r a di n e r li kes it raw, sas h imi-style, flas h - fri e d as part o f a ro ll, o r ch o ppe d u p i n a po ke-style bowl, sus h i has b ecom e a po pu lar d e licacy aro u n d th e g lo b e . I n fact, eve n Omaha’s sus h i sce n e has b ecom e quite com petitive .

Today, there are almost too many sushi restaurants to count, so offerings really have to stand out beyond the standard California roll if a restaurateur wants to be patronized.

Nestled in the Blackstone District, Butterfish guns to be one of the best high-end sushi spots in Omaha’s restaurant landscape, offering unusual fish choices and handcrafted cocktails.

Butterfish manager McKayla Olsen said the eatery opened in 2018 with the vision of offering sushi and Asian small plates. There are twists to sushi rolls with ingredients such as kimchi, caramelized pineapple, pickled shiitake mushrooms, lemongrass curry, and roasted cauliflower.

The restaurant also offers traditional items such as sashimi, // 70 //

JUNE 2021

nigiri, and classic sushi rolls like California, tuna maki, and rainbow.

While the menu changes seasonally, Butterfish has a minimalist, yet modern and trendy ambiance that diners find appealing. It is eco-friendly, serving farm-to-table, locally sourced ingredients with a robust wine selection.

Easily considered a contemporary casual restaurant for its offshoot of the fine dining concept, Butterfish caters mostly to young professionals who live and work somewhere between downtown, Blackstone, and Benson.

On a Thursday night in March, my family and I decided to focus almost entirely on sushi, as Butterfish brings some creativity with its 18 house rolls.

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T h e r e a r e t w i s t s to s u s h i r o l l s w it h i n g r e d i e n t s s u c h a s ki m c h i, c a r a m e li z e d p i n e a p p l e , p i c k l e d s h i ita k e m u s h r o o m s, l e m o n g r a s s c u r ry, a n d r oa s t e d c au li f low e r .

JUNE 2021

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DININGDINING REVIEWREVIEW // //

T h e s u s h i r o l l s h av e p l ay f u l va r i e t i e s , s u c h as th e G reen Worm an d t h e R o c k y B a l b oa ( m a n y B u t t e r f i s h r o l l s h av e f u n n a m e s) . W e o r d e r e d th e Crispy Gold Coast an d t h e S pi d e r M a ki . W e a l s o o r d e r e d t h e avo c a d o an d Califor nia rolls to s e e h o w t h e y s tac k e d against oth er locations.

The Crispy Gold Coast was hands down our favorite, consisting of crab mix, avocado, cucumber, tempura flakes, and sweet chili sauce. The Spider Maki had a crispy softshell crab, masago, avocado, red pepper, and spicy mayo.

The Rocky Balboa is made with smoked salmon, cream cheese, and avocado, with the cucumber, crispy garlic, and black and white sesame seeds lending just the right amount of crunch.

Offering a trio of seafood items, the Green Worm includes a crab mix with yellowtail hamachi and tuna with avocado, red pepper, masago, spicy mayo, and the cucumber wrap that likely gives it its name. Most of the sushi rolls cost between $13-$16, which is on the higher end for sushi.

Those who have never tried smoked eel before may be surprised at how rich and meaty this rather delicately textured fish can be. Butterfish did a superb job preparing the dish, which was soft, fluffy, and flaky, quite pleasant to consume without a fishy or earthy aftertaste. The Octopus sashimi that day was chewy, flavorless, and couldn’t compare to the smoked eel sashimi we had just tasted.

The Blood Orange Thai Mojito (rum, blood orange, Thai basil, mint, and lime) paired nicely with the smoky eel. It’s a drink I’ve now added to my list of favorites. However, on my next visit I might opt to try one of the eatery’s many Asian beers, from Asahi Super Dry to Chang and Tsingtao.

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Butterfish isn’t just about the sushi. The other dishes shine as well.

The Kimchi Fried Rice was a tasty meal spiked with spice—but in a balanced and flavorful way.

The dish consisted of braised pork shoulder, roasted carrot, scallion, pickled Asian pear, soft egg, and nori. OK, who am I kidding? It’s ridiculously flavorful, and the egg on top basically made it heavenly. The Brussels sprouts, caramelized onions, and sunflower seeds gave just enough crunch.

The egg drop and miso soups are two widely popular standbys, and both are made in-house.

Executive Sushi Chef Jose Vega said that Butterfish’s commitment to use local purveyors to provide the freshest ingredients remains the same.

“We use local,” Vega said. “We support as much as we possibly can. Everything is fresh daily.”

When asked how they thought Butterfish fit into Omaha’s sushi scene, Olsen said, “People in Omaha love sushi,” implying that there is definitely room to grow in this market.

“It’s so wonderful seeing everyone come back,” she added. “Commiserating with guests has been great.” Since the pandemic, many restaurants have experienced closures, limited hours of operation, and reduced specialty items. At Butterfish, the menu continues to grow. Not to mention there’s plentiful seating, including some comfortable patio spots for those beautiful summer nights.

Visit butterfishomaha.com for more information.

BUTTERFISH 3901 FARNAM ST. - 402.934.8979 FOOD SERVICE AMBIANCE PRICE OVERALL

$$$ 5 STARS POSSIBLE

JUNE 2021

// 73 //

a return DINING FEATURE // STORY BY J.D. AVANT

to the kitchen

Elkhorn Venue is Perfect Fit for Chef Karl Marsh

When Aaron McKeever, co-founder of Eat Fit Go, was looking for the right people for his latest endeavor, Barrel & Vine, he eagerly turned to seasoned chef Paul Militzer and former chief culinary officer at Eat Fit Go, Karl Marsh.

The restaurant and music venue near 204th and Pacific streets will be a true food destination spot in Elkhorn. A restaurant and venue with this selection demands culinary experts to craft a menu capable of satisfying guests from both sides of the Platte River.

Hence the hiring of Militzer and Marsh.

Photography by Scott Drickey // Design by Matt Wieczorek // 74 //

JUNE 2021

DINING FEATURE // “My first foray back, and I’m a little nervous,” Marsh said, referring to his absence from day-to-day restaurant work for the past 25 years.

The longtime chef had worked in restaurants since his early teens on the West Coast, graduating from the now-closed Century School of Culinary Arts in San Diego. Afterwards, he helped launch Southern California’s iconic George’s at the Cove restaurant as a line cook, eventually working his way up to night sous chef.

Marsh would continue his in-kitchen work throughout the years, managing upscale hotel restaurants such as the Hotel Finisterra in Cabo San Lucas and cooking for A-Listers at several Planet Hollywood locations. In the 1990s, he wanted to get out of the restaurant business and focus on computer programming.

Fortunately, a mentor suggested he continue utilizing his culinary skill set in a corporate environment. Marsh worked in corporate test kitchens over the next several years. He enjoyed being director of new product development at Chevys Fresh Mex, and found his dream job as corporate executive chef at Omaha Steaks after moving to Omaha with his wife in 2002.

The dedicated chef wasn’t interested in working day-to-day inside of a restaurant kitchen after he moved to Nebraska, but he could never turn down a chance for a great dining experience. He enjoys trying out new eateries around town and recognized the upsurge of quality restaurants as time progressed.

“The food scene in Omaha has gone forward with leaps and bounds since I moved here,” Marsh said.

While he tried to resist the urge of returning to the kitchen, Marsh admitted he was always open to going back if an opportunity arose that met his specific criteria.

“I always said I would never do it again unless it was the perfect concept, perfect location, perfect people I’d be working for, and the (restaurant’s) finances would be perfect,” Marsh said.

Once he realized McKeever’s Barrel & Vine met his prerequisites, the talented chef was ready to head back into the kitchen as executive chef and a business partner.

“Aaron McKeever’s vision is incredible,” Marsh said. “I’ve been around food and restaurants for over 40 years. I wanted to be a part of this project because it’s such an intriguing concept and amazing location. I hope Omaha residents enjoy it and think the same of it as I do. We want everyone to come out and give us a shot.” Located in a budding corridor, including the Dalmore Apartments and additional retail space, the exclusive spot is set to open soon.

This ambitious foray boasts five interconnected venues, including a charming dining room, formal bar, patio, upstairs poolside bar, and to-go food window. It will also feature live, onstage music provided by touring country western and rock ’n’ roll bands traveling along I-80.

Barrel & Vine’s atmosphere is ramping up to be a standout experience among the city’s food scene. Different sections of the restaurant will have different impressions, and guests will find food items at the upstairs poolside bar not found in the downstairs dining room.

Marsh assures guests will enjoy themselves whether they are wearing jeans or formal wear.

“We don’t ever want to exclude any type of guest. One person might want to eat at the downstairs patio, one might enjoy table service at the bar. Hopefully it will appeal to everyone,” Marsh said.

Co-executive chef Militzer looks forward to offering a variety of fare throughout the different venues. He foresees busy days and nights, and compares managing the kitchen in the unique venue to his time handling concurrent weddings and birthdays as executive chef at Happy Hollow Country Club.

“I think it’s going to be a lot of fun,” Militzer said. “Something that Omaha hasn’t seen before.”

Militzer has crafted a brunch menu equipped to please an assortment of appetites. Fans of traditional meals will enjoy his smoked specialties, including salmon, chicken, and baked potatoes. Those with more adventurous cravings will enjoy the superfood salad, chorizos, and strawberry French toast.

// 76 //

JUNE 2021

“We’re going to rotate things out quite a bit. We’ll be able to switch things up so it doesn’t get stagnated,” Militzer said.

One on-trend menu item is a tater tot poutine. “Once you eat it, you can’t stop,” Marsh said of the decadent Canadian-based dish with a twist.

The poutine features a delicious bourbon maple syrup gravy, cheese curds, and tater tots. The chefs plan to serve the poutine several different ways, including as a pizza, a side item, and an appetizer. They hope people will enjoy eating the food as much as they have enjoyed working on the dishes.

“I like everything to pack a wallop and be memorable,” Marsh said.

The list of delectable items on each venue’s menu persists with comfort foods and new favorites, including mac ‘n’ cheese, Nebraska steaks, artichoke pizza, and what Marsh hopes is the best burger in Omaha.

He said all dishes will be crafted with the highest quality ingredients in a dream kitchen for chefs, featuring an infrared finishing oven, hybrid steak broiler and grill that cooks the bottom and top of meat at the same time, and a pizza oven.

With everything in place, Militzer foresees multiple soft openings before opening day to help familiarize staff with the process. They’ll stick with an approved initial menu and limit specials throughout the primary phase.

“The biggest thing is patience,” he said. “[It] takes time to get something off the ground” Marsh credits McKeever’s vision and leadership for giving them the opportunity to give Barrel & Vine a first-class grand opening.

“Typically you never get to do them right,” Marsh said, referring to other restaurant launches. “I’ve never had this much time and the opportunity to put this much thought into what we’re going to be serving. Hopefully it will be a culmination of my entire career in this menu. I’m really excited about that.”

As it stands, Barrel & Vine is ready to give visitors an exclusive experience worthy of more than just a couple hours visit according to Militzer.

“I think it can be a place you can come and spend the whole day,” Militzer said when asked what he envisions a great night at Barrel & Vine will look like. “People can come to the pool in the afternoon and have snacks, [then] come back at night and have dinner or drinks in the bar and enjoy live music. There’s nothing like it.”

Visit bvomaha.com for more information.

“We don’t ever want to exclude any type of guest. One person might want to eat at the downstairs patio, one might enjoy table service at the bar. Hopefully it will appeal to everyone.” -Karl Marsh JUNE 2021

// 77 //

- Sponsored Content -

Omaha

DINING GUIDE AMERICAN BARREL & VINE- $$ 1311 South 203rd Street Omaha, NE 68130 Barrel and Vine’s restaurant is an elevated food experience that is made from scratch daily with love in our kitchen. Our menu combines a mixture of Chef driven creative dishes, crave-able comfort meals and premium Nebraska steaks. Barrel & Vine also doubles as a live music venue and offers a rooftop bar, outdoor patio with firepits, and dozens of high end bourbons, scotch, and over 100 wine selections. Come check out an experience that is like nothing else in Nebraska. Open 7 days a week.

Coming July 2021.

JAMS- $$ 7814 Dodge St. - 402.399.8300 17070 Wright Plz, Ste. 100 - 402.810.9600 1101 Harney St. in the OldMarket - 402.614.9333 Jams is an Omaha restaurant legacy, an “American Grill” that offers a melting pot of different styles and varieties. The dishes are made with high-quality ingredients that pair well with award-winning wines or creative cocktails. —jamseats.com

LE PEEP - $ 69th & Pacific - 402.933.2776 177th and Center streets - 402.934.9914 156th Street & W. Dodge Road - 402.408.1728 120th and Blondo streets - 402.991.8222 Le Peep puts a wholesome perspective on your favorite neighborhood breakfast and lunch spot. Fresh. Simple. Elegant. Inviting.

We put the emphasis on people, both patrons and staff. We focus on providing each of our guests the fresh food and friendly service that they have come to expect. Open daily 6:30 a.m.-2 p.m.

—lepeepomaha.com

DINING GUIDE LEGEND

$=$1-10 • $$=$10-20 • $$$=$20-30 • $$$$=$30+

// 78 //

JUNE 2021

LISA’S RADIAL CAFE - $ 817 N. 40th St. - 402-551-2176 American. Cafe. Diner. Vegetarianfriendly. Gluten-free options. This oldschool diner serves hearty portions of American comfort classics for breakfast and lunch. Family-owned and operated.

This business is a must if you’re in the area. People rave about our chicken-fried steak, stuffed French toast, coffee, and friendly staff. Monday-Friday 6 a.m.-2 p.m., Saturday and Sunday 7 a.m.-2 p.m.

STELLA’S - $ 106 S. Galvin Road, Bellevue - 402.291.6088 Since 1936, we’ve been making our world-famous Stella’s hamburgers the same way. The family secrets have been handed down to each owner, ensuring that your burger is the same as the one you fell in love with the first time you tried Stella’s. And if it ’s your first time, we know you’ll be back! Monday-Saturday 11 a.m.-9 p.m., closed Sunday.

—stellasbarandgrill.com

TED AND WALLY’S - $ 1120 Jackson St. - 402.341.5827 Come experience the true taste of homemade ice cream in the Old Market. Since 1986, we’ve created gourmet ice cream flavors in small batches using rock salt and ice. We offer your favorites, plus unique flavors like margarita, green tea, Guinness, and French toast. Special orders available. Mon.-Thurs. 11 a.m.10 p.m., Fri.- Sat. 11 a.m.-11 p.m., Sunday. Noon-10 p.m.

—tedandwallys.com

xican Dining Me

ichanga Chim

5 METRO Locations!

3 90th & Blondo 402.391.8870 3 146th & Center 402.330.4160 3 96th & L 402.331.5656 3 Galvin & Avery 402.292.2028 3 29th & Farnam 402.346.1110

www.romeosOMAHA.com

Omaha

DINING GUIDE

Get a Little Saucy. CHANGE Appetizers

yH Happ our

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an Dining Itali

SPEZIA SPECIALTIES WOOD FIRE STEAKS & SEAFOOD INNOVATIVE PASTA—RISOTTO—GNOCCHI FRESH SALMON DAILY

Open 7 Days a Week for Lunch & Dinner

NOW HIRING

ALL POSITIONS! Catering

Take Out & Curbside Pickup Available!

. Private Party Rooms . Walk-Ins Welcome 3125 South 72 nd Street

(Easy access off I-80, take 72nd Street Exit)

402.391.2950 . Call today to make your reservation

VARSITY SPORTS CAFE - $$ Ralston - 9735 Q St. - 402.339.1944 Bellevue - 3504 Samson Way - 402.932.1944 Millard - 14529 F St. - 402.505.6660 Dundee - 4900 Dodge St. - 402.934.9439 Ralston, Bellevue, Millard and Dundee. We are truly grateful to have been welcomed into each of these communities and welcome you in for good food, a cold drink and a comfy seat to enjoy the sport of your choosing!

Determined to bring only the freshest ingredients, homemade dough and our specialty sauces to the table, we have worked hard to perfect our craft for you. Our goal is to bring the best food service to the area and show the best sports events that you want to see. Pick up and Delivery availalble. Please check website for hours of operation.

—varsityromancoinpizza.com

I TA L I A N LA CASA PIZZARIA - $$ 45th and Leavenworth streets - 402.556.6464 La Casa Pizzaria has been serving Omaha its legendary Neapolitan-style pizza and pasta for 60 years. We offer dine-in, carry-out, party facilities, catering, and now pizza shipments to the 48 contiguous states. Open Tuesday-Saturday at 11 a.m. and Sunday at 4:30 p.m.

—lacasapizzaria.ne

CHEERS! 18 YEARS IN A ROW! LaMesaOmaha.com | 6 Locations JUNE 2021

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otella’s Italian Bakery has grown well beyond our forefather’s dream from his 1850 operation—a small brick oven in Italy. What’s more astonishing than our growth, however, is how much has remained the same. Industrial mixers have replaced the kneading we once muscled through. And wood-fired ovens are a thing of the past. But we continue to place our family’s values at the center of every decision.

The founder’s son, Louis Sr., guided the company through decades of expansion. Often using the salutation, “We wish you the very best, from the Rotella family,” he lived out that catchphrase, always putting customers’ best interest first. He passed down his steadfast commitment to quality and service to his son, Louis Jr., Rotella’s current CEO and President. Louis Jr. devoted his career to product and business development, propelling the bakery from local legend to a national leader.

rotellasbakery.com

Family Values The influence of family guarantees a robust sense of purpose. And as we fulfill our vision for growth, we continue to put the needs of our customers first. As Louis Rotella Sr. has said for years, we will always wish you the very best.

SINCE 1921

Omaha

DINING GUIDE Breakfast

LO SOLE MIO RISTORANTE ITALIANO - $$ 3001 S. 32nd Ave. - 402.345.5656

156th & Dodge • 408-1728 177th & Center • 934-9914 120th & Blondo • 991-8222 69th & Pacific • 933-2776

Thanks for Voting Us # BREAKFAST YEARS in a Row!

13

1

Drive-Thru Open (Center St. Only) Open Daily 6:30am-2:00pm Serving Breakfast & Lunch All Day!

LEPEEPOMAHA.COM | @LEPEEPOMAHA n Sandwi ube ch Re

Omaha’s largest selection of craft beers.

3578 Farnam St • 402-345-1708 www.beercornerusa.com

PASTA AMORE - $$ 11027 Prairie Brook Rd. - 402.391.2585 Pastas are made fresh daily, including tortellini, fettuccine, and capellini. Daily specials and menu items include a variety of fresh seafood and regional Italian dishes, such as linguini amore and calamari steak, penne Florentine, gnocchi, spaghetti puttanesca, and osso buco.

Filet mignon is also offered for those who appreciate nationally renowned Nebraska beef. To complement your dining experience, the restaurant offers a full bar and extensive wine list. Be sure to leave room for homemade desserts, like the tiramisu and cannoli. MondayThursday 9 p.m. and Friday-Saturday 10 p.m. Reservations recommended.

—pastaamore.com

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2 0 2 0 W i nn er

Try Omaha’s Favorite Reuben!

The restaurant is located in a residential neighborhood, surrounded by charming homes. Everyone is greeted with homemade bread, a bowl of fresh tomatoes and basil, a bowl of ovenroasted garlic cloves, specially seasoned olive oil, and (at night) a jug of Chianti!

The menu includes a large variety of pasta, chicken, veal, seafood, and even a delicious New York steak. Traditional dishes such as lasagna, tortellini, and eggplant parmigiana are also available.

Lunch offerings include panini, salads, and one of the best pizzas in town.

Patio seating, full bar, and a great wine list complete the atmosphere. No reservations, except for private rooms.

—losolemio.com

DINE-IN TAKE-OUT

4524 Farnam St. - 402-991-7724 FREE PARKING . LIVE MUSIC . BIER GARDEN

R AT H S K E L L E RO M A H A .C O M

STEAKS • CHOPS • SEAFOOD ITALIAN SPECIALTIES 7 private party rooms Seating up to 400 Lots of parking

1620 S. 10th Street

402-345-8313

SPEZIA - $$$ 3125 S. 72nd St. - 402.391.2950 Choose Spezia for lunch or dinner, where you’ll find a casual elegance that’s perfect for business guests, get-togethers, or any special occasion.

Exceptional food, wine, and service, with a delectable menu: fresh seafood, certified Angus steaks, innovative pasta, risotto, gnocchi, cioppino, lamb, entrée salads, Mediterranean chicken, flatbreads, and fresh salmon daily.

Enjoy a full bar, Italian and California wines, Anniversary/Lovers’ Booth (call to reserve), private dining rooms, and wood-fired grill. Open Monday-Sunday.

Cocktail hour 4-6 p.m., when all cocktails, glasses of wine, and beers are half price. Evening reservations recommended. —speziarestaurant.com

www.casciossteakhouse.com

JUNE 2021

// 81 //

Omaha

DINING GUIDE

MEXICAN FERNANDO’S - $ 7555 Pacific St. - 402.339.8006.

380 N. 114th St. - 402.330.5707

MODERN COCKTAILS MIXED WITH AMERICA’S MUSIC

Featuring Sonoran-style cooking made fresh daily. Catering and party rooms also available. Monday-Thursday 11 a.m.-10 p.m., Friday-Saturday 11 a.m.-11 p.m., Sunday 4-9 p.m.

—fernandosomaha.com

LA MESA - $$ 158th St. and W. Maple Road 402.557.6130 156th and Q streets - 402.763.2555 110th St. and W. Maple Road 402.496.1101 Fort Crook Road and Hwy 370 402.733.8754 84th Street and Tara Plaza 402.593.0983 Lake Manawa Exit - 712.256.2762

3825 N. 30 TH ST., OMAHA, NE @JOHNNYTSBARANDBLUES

“exactly like nothing else.”

Enjoy awesome enchiladas, fabulous fajitas, seafood specialties, mouthwatering margaritas, and more at La Mesa. Come see why La Mesa has been voted Omaha’s No. 1 Mexican restaurant 18 years in a row. SundayThursday 11 a.m.-9 p.m., Friday and Saturday 11 a.m.-10 p.m.

—lamesaomaha.com

ROMEO’S MEXICAN FOOD AND PIZZA - $ 90th and Blondo streets - 402.391.8870 146th St. and W. Center Road - 402.330.4160 96th and L streets - 402.331.5656 Galvin and Avery roads - 402.292.2028 29th and Farnam steets - 402.346.1110 Romeo’s is your friendly, family Mexican food and pizza restaurant.

We take real pride in serving our guests generous portions of the freshest, most flavorful dishes made with the finest ingredients available.

Zesty seasonings and the freshest ingredients combine to ensure the ultimate in flavor. Our savory taco meat is prepared every morning at each location. Make sure to try our chimichangas; they’re the best in town.

—romeosomaha.com

coming july 2021

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JUNE 2021

Oppty-790_Barrel&WineAd_OmahaMag_v2.indd 1

5/3/21 4:31 PM

SPECIAL DINING CRESCENT MOON ALE HOUSE - $ 3578 Farnam St. - 402.345.1708 Founded in 1996, we’ve grown into Beer Corner USA with the additions of The Huber Haus German Beer Hall, Max and Joe’s Belgian Beer Tavern, and Beertopia—Omaha’s Ultimate Beer Store. With more than 60 beers on tap and Omaha’s best Reuben sandwich, we are a Midtown beer-lover’s destination. Hours: Monday-Saturday 11 a.m.-2 a.m. Kitchen hours: MondayWednesday 11 a.m.-1 p.m., ThursdaySaturday 11 a.m.-midnight. Closed Sunday. —beercornerusa.com

FIRST WATCH - $ 1222 S. 71st St. - 402.932.5691 2855 S. 168th St. - 402.330.3444 3605 N. 147th St. - 402.965.3444 304 Olson Drive - 402.965.3444 18101 Chicago St. - 402.916.4109 2015 Pratt Ave., Bellevue - 402.991.3448 We begin each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins, and whipping up our French toast batter from scratch. Everything is made toorder here at First Watch. We use only the finest ingredients possible for the freshest taste around. —firstwatch.com

RATHSKELLER BIER HAUS-$$ 4524 Farnam Street - 402.991.7724 The focal point between Blackstone District and Dundee. The “Germarican” food offering including bratwurst, pretzels, sandwiches (fan favorite reuben), topped chips and assompanying sides all with a German twist enables our guests a varied culinary experience. Rathskeller features the largest patio in Midtown with live music, bar access, food. Our patio is family and pet friendly. Open daily 11 a.m.-Late.

—rathskelleromaha.com

Omaha

DINING GUIDE

GREEK ISLANDS - $ 3821 Center St. - 402.346.1528 Greek cuisine with specials every day at reasonable prices. We are well-known for our gyro sandwiches and salads. We cater and can accommodate a party for 65 guests.

Carry-out and delivery available.

Monday-Thursday 11 a.m.-9 p.m., Friday-Saturday 11 a.m.-10 p.m., Sunday 11 a.m.- 7 p.m.

—greekislandsomaha.com

STEAKHOUSES CASCIO’S - $$ 1620 S. 10th St. - 402-345-8313 Cascio’s is Omaha’s No. 1 steakhouse.

We have been serving Omaha for 69 years. We feature steaks, chops, seafood, and Italian specialties. We have seven private party rooms, seating for up to 400 people, and plenty of parking.

—casciossteakhouse.com

Take Out & Delivery Available Online Ordering Available at Bellevue, Millard & Dundee Locations

402.339.1944

402.505.6660

Sports Bar

Please Check Website for Hours of Operation

402.932.1944

402.934.9439

THE DROVER RESTAURANT & LOUNGE - $$$ 2121 S. 73rd St. - 402-391-7440 Famous for the original Whiskey Steak.

Truly a one-of-a-kind Midwestern experience. Excellent food, wine, service, and value. Rare...and very well done. Lunch Monday­- Friday 11 a.m.-2 p.m., cocktail hour 3-6 p.m., dinner nightly 5 p.m.

—droverrestaurant.com

varsityromancoinpizza.com h Steak ouse

@The Drover Restaurant & Lounge | Gift Cards Available 2121 S. 73 St. | (402) 391-7440 | DroverRestaurant.com Open Monday - Friday 11am - 2pm | Dinner nightly from 5pm

ek Dining Gre

Family Owned Since 1983 CATERING / PARTY ROOM AVAILABLE HOMEMADE, FRESH FOOD, ALWAYS.

3821 Center St. / 402.346.1528 GreekIslandsOmaha.com JUNE 2021

// 83 //

NEBRASKA POLISH DAYS June 4-6 in Loup City. This is a three-day celebration of all things Polish. There is a parade, street dance with live music, color run, a beer garden, and more. 308-745-0430.

—facebook.com/polishdays 2021 NIOBRARA RIVER FEST June 4-5 at the Berry Bridge Resort in Valentine. This

festival focuses on water activities like canoe and kayaking races, and including music and food. 402-376-3474.

—niobraracamping.com

ANNEVAR June 17-20 in Ravenna. This festival,

4-5

in Comstock. Nestled in a canyon near the community of Comstock, Nebraska (population 96) is the Home of 2nd Wind Ranch. Every year that canyon comes to life with the Windmill Festival and top national country acts. 308628-4107. —windmillfestival.com

NED LEDOUX June 12 at Royal Grove in Lincoln.

LeDoux is an American country music singer and songwriter. He is the son of singersongwriter Chris LeDoux, and has released two studio albums. info@theroyalgrove.com —theroyalgrove.com

10TH ANNUAL VETERANS FREEDOM MUSIC FESTIVAL June 13 at the Railyard in the Haymarket

in Lincoln. This festival was originally the brain child of Terry Gillispie. In 2011, Terry asked Dave Rusk, a local radio executive if he would play some music for the veterans at the Lincoln VA hospital.The annual music festival features local bands and celebrates veterans. 402-7706013. —vfmf.net

NEBRASKALAND DAYS June 16-26 at Wild West Arena in North Platte. This festival celebrates

Nebraska’s western heritage. The PRCA Buffalo Bill Rodeo features fan favorites such as bull riding and steer roping. The event also includes parades, an antique car show, quilt show, and tennis tournaments. Luke Combs and Toby Keith are the music headliners this year. 308532-7939. —nebraskalanddays.com

JUNE 2021

ANNUAL HOMESTEAD DAYS 2021 June 23-27 at Homestead National Monument near

which is Ravenna spelled backwards, is a community celebration that includes a midway, demo derby, two-day tractor pull, parade, sand volleyball, car show, fun June run/walk, and a three-man scramble golf tournament. 308-452-3133. — myravenna.com/annevar

COMSTOCK WINDMILL FESTIVAL June 10-12

// 84 //

DILLER PICNIC 2021 June 17-19 in Diller. The annual picnic is back for another year. Guests enjoy a day of family fun, food, and carnival rides. 402-793-5865. —dillerpicnic.net

TESTICLE FESTIVAL June 18-19 at Round the Bend Steakhouse in Ashland. This festival

Beatrice Visitors can see how people lived in the late 1800s through stage per for mances , demonstrations of traditional crafts and farm machinery, a re-enactment of a Civil War encampment, children’s festival, a car show, and more.

402-223-3514. —nps.gov/home

2021 FLATWATER MUSIC FESTIVAL June 25-26 at Prairie Loft Center in Hastings. The festival

will feature live music, jamming, family activities, workshops, art vendors, beer garden, food trucks, and much more. 402463-0565. —prairieloft.org

really has some…well, nevermind. Attendees can participate in a ball-eating contest and listen to live music. The event includes a fireworks display and more traditional June fair food (nachos, corn dogs, etc.) for those who prefer not to eat bull fries. 402944-9974. —roundthebendsteakhouse. com/festival

26

2019 SWEDISH FESTIVAL June 18-20 in Stromsburg.

SCOTTS BLUFF CELTIC FESTIVAL June 26 at

Five Rocks Amphitheater in Gering. This

year, Scotts Bluff Co, Nebraska will host their Fourth Celtic Gathering that will concentrate on family activities, heritage, history and music.

308-633-1808. —stayhappening.com/e/ scottsbluff-celtic-festival

The “Swede Capital of Nebraska” celebrates heritage and tradition during three days of Swedish festivities. Attractions include sports tournaments, traditional Swedish dances performed by children, a parade, and a car show. The chicken and pork chop BBQ on Friday night is a Stromsburg tradition. 402-764-5265.

—theswedishfestival.com

RIBFEST June 26-27 in Duncan. Rib lovers will enjoy this festival, which focuses on tasty barbecued ribs. A variety of award-winning barbecue vendors will be on hand to provide this summer staple, along with live music.

402-897-5285. —villageofduncan.com

FATHER’S DAY CAR SHOW June 19-20 at Strategic Air Command and Aerospace Museum in Ashland.

event includes high-ceiling gym juggling, a Friday supper, and juggling workshops. For more information email jimbre1@aol.com.

—underthecouch.com/flatland

Classic and vintage cars will be on display for the enjoyment and viewing of the public. Awards will be handed out Saturday. 402-944-3100.

—sacmuseum.org

CHICAGO June 23 at Pinewood Bowl Theater in Lincoln. Chicago is the first American

rock band to chart Top 40 albums in six consecutive decades. recently inducted into the 2016 Rock and Roll Hall of Fame. This was their first nomination. 402-904-4444.

—pinewoodbowltheater.com

2021 FLATLAND JUGGLING FESTIVAL June 30 at Abbot Sport Complex in Lincoln. This free

IOWA SUX PRIDE June 5 at Doxx Warehouse Bar in Sioux City. SUX Pride celebrates diversity

in Sioux City, featuring an equality march, drag shows, and more. This year marks the five-year anniversary of Siouxland’s Pride celebration. —facebook.com/SUXPride

OUTDOOR ADVENTURES, RECREATION & SUMMER FUN ALL IN ONE PLACE. THAT’S SARPY COUNTY. Tree Rush Adventures at Fontenelle Forest, Bellevue , La Vista

ing Kros Strain Brew

Werner Park, Papillion

Werner Park, Papillion

UPCOMING EVENTS JUNE 1-6 & 15-20 Omaha Stormchasers Home Games Werner Park, Papillion

Papillion Days 2021. June 17-18-19-20 Parade, Carnival, Vendor Fair and more!

Wildlife Safari

Shadow Lake Towne Center, Papillion

JUNE 12 & 26 Union Omaha Soccer Home Games Werner Park, Papillion JUNE 17-18-19-20 Papillion Days 2021 Downtown Papillion Union Omaha

Butterfly Bench Art Project & Self-guided tour, Papillion

Sarpy County will be awaiting with a wonderful mix of fun things to see and do. Catch a Union Omaha soccer game. Drop your canoe in the Platte at Schramm State Park. Spend the day at Fontenelle Forest or the evening at one of our many local breweries, distilleries and winery. We’ll have outdoor recreation, historical sites and seasonal fun you can only find here in Sarpy County. For the area’s most complete and up-to-date listing of restaurants, hotels, events and more, be sure to visit us online at GoSarpy.com!

BELLEVUE • GRETNA • LA VISTA • PAPILLION • SPRINGFIELD • OFFUTT AIR FORCE BASE • OMAHA METRO

// EXPLORE CALENDAR // MACNIDER ARTS FESTIVAL June 12 at Charles H. MacNider Art Museum in Mason City. The

Charles H. MacNider Art Museum is hoping to hold the 2021 MacNider Arts Festival as an in-person event, but everyone should be aware that this may change. 641-421-3666.

—macniderart.org

62ND ANNUAL ROSE FESTIVAL June 13-16 at the Lincoln Valley Golf Course in State Center. The

town of State Center is known as the “Rose Capital of Iowa” and their official flower will be in full bloom during this festival, the highlight of which is the aromatic rose garden that is open to the public. Activities include a parade, crowning of the “Rose Queen,” live music, and fireworks. —statecenterrosefestival.org

ICE CREAM DAYS June 16-19, Le Mars. Known

as the “Ice Cream Capital of the World,” Le Mars is the home of Blue Bunny Ice Cream.

This event includes a parade, a Grill-n-Chill Rib Rally, live music, and more. 712-546-8821.

—lemarsiowa.com

37TH ANNUAL ANTIQUE SHOW June 18-20 in Walnut.

Over 350 dealers of antiques and collectibles line the city of Walnut’s historic streets, during this spectacular display of community and tradition.

712-784-3443. —walnutantiqueshow.com

LAURA INGALLS WILDER DAYS June 26-27 in Burr Oak. Fans of the Little House on the Prairie

book series will enjoy this festival, which takes place in the town where Laura lived as a 9-yearold girl. The festival includes pioneer crafts, demonstrations, and children’s games; a skillet toss; a checkers tournament; a grand parade; a pie auction; and a greased pig contest. 563-7355916. —lauraingallswilder.us

KANSAS FLINT HILLS PRCA RODEO June 3-5 at Flint Hills

Rodeo in Strong City. The Flint Hills PRCA Rodeo, traditionally held on the first weekend of June, is the oldest consecutive rodeo in the state of Kansas. A parade, dances, and several other community activities round out these three days of rodeo fun. 620-341-1505.

—flinthillsrodeo.org

JUNE JAUNT June 4-6 in Great Bend. This annual event typically takes place on the first weekend in June. The family-friendly event brings several activities, live music, vendors, and jumbo yard games to Jack Kilby Square in downtown Great Bend. 620-793-4111.

—facebook.com/ExploreGreatBend 2021 BEEF EMPIRE DAYS June 4-12 in Garden City.

Guests can sample sausages from the area’s best sausage makers and sip on cold drinks, while listening to live music, playing games, and watching the second annual Dachshund Derby. 319-622-7622. —festivalsinamana.com

Beef Empire Days, Inc. was formed in 1967 to promote and educate people on the merits of beef and the cattle feeding industry. This year there are nearly 30 events geared to the cattle feeding industry, the arts and humanities, and the athletes of the High Plains area. 620-275-6807.

—beefempiredays.com

DES MOINES ARTS FESTIVAL June 25-27 at

PRAIRIESTA June 10-13 in Russell. This

WURST FESTIVAL June 19 in the Amana Colonies.

Western Gateway Park in Des Moines. This event

celebrates artists in the Des Moines area, and is one of the world’s most respected festivals, hosting 180 of the nation’s top artists. 515-2864950. —desmoinesartsfestival.org

TREKFEST June 25-26 in downtown Riverside. Star Trek fans from around the nation and world gather at this weekend-long festival, which takes place in the reported birthplace of Capt.

James T. Kirk. Events include an overnight softball tournament, Star Trek films projected in the park, guest speakers, water fights, and a parade, all with a Star-Trek theme. —trekfest.org CEDAR BASIN MUSIC FESTIVAL June 26-27 in Cedar Falls. Music from jazz to classic rock

will be played in two different parks over the course of three days. This event takes place in two venues, The Heritage Stage in Sturgis Park and The New Aldaya Jazz Stage, located at 7511 University Ave. —cedarbasinjazz.org

ARTFEST MIDWEST 2021 June 26-27 at Iowa

Events Center in Des Moines. This two-day event will feature over 250 artists and their artworks, food, activities, and more. 515-2432000. —artfestmidwest.com

// 86 //

JUNE 2021

celebration has been held every ten years, since 1941. This coming Prairiesta will be celebrating Russell County’s 150th Anniversary and the State of Kansas’ 160th Anniversary. There’s a talent show, parade, corhhole tournament, rodeo, and more. prairiesta2021@gmail.com —prairiesta2021.com

EDGERTON FRONTIER DAYS June 19-20 in Edgerton. The community of Edgerton Kansas

celebrates its heritage with their annual Frontier Days. Since 1971 this celebration has brought the town together through carnival, craft, sports, music and parade. —edgertonfrontierdays.com

LIGHTS ON THE LAKE June 26 at Osawatomie Lake in Osawatomie. Attendees can celebrate

the culture and history of Kansas at this event, which includes food trucks, live music, and fireworks over the lake. 913-755-2146. — ozlightsonthelake.com

25TH ANNIVERSARY KICKER COUNTRY STAMPEDE

June 24-26 at Heartland Motorsports Park in Topeka. This event will showcase over 50 artists

on four stages. Headlining artists include Luke Combs, Sam Hunt, and Riley Green, as well as other Top 40 recording artists, with an array of other bands and songwriters on the three additional stages located throughout the festival grounds. 785.539.2222. —countrystampede.com

MISSOURI THE OLD TIME, OZARK HERITAGE FESTIVAL June 5 in West Plains. This two-day festival seeks

to celebrate, preserve, pass on and nurture an appreciation of the old-time music and folk life traditions distinctive to the Ozark Highlands.

417-256-8835. —oldtimemusic.org

ALES WEST June 5 Coleman Hawkins Park at Felix Street Square in St. Joseph. This annual event is

Saint Joseph’s original craft beer festival. With more than 50 beers from 20-plus breweries, it promises a full day of the best libations from the region. 816-617-2108. —facebook.com/ alesweststjoe

RESOUND FEST 2021 June 11-12 at Miracle Hills Ranch in Bethany. Besides the plethora

of musicians attendees will get to see live in concert, this festival also has paintball, waterslide/swimming pool, paddle boats, canoes, sand volleyball, basketball & shopping.

660.425.2277. —resoundfest.org

10TH ANNUAL STOMP THE BLUES OUT OF HOMELESSNESS June 12 at Community Blood Center of the Ozarks in Springfield. This year’s

event features music from Samantha Fish, Jeremiah Johnson, Ben Miller Band, and The Sister Lucille Band. Bands start at 1.30 p.m. Local food trucks and vendors will be on hand and adult beverages are available as well. Contact: info@stompthebluesoutofhomelessness.com —stompthebluesoutofhomelessness.com

JUSTIN BIEBER June 16 at at T-Mobile Center in Kansas City. Bieber’s show originally scheduled

for Sept. 6 was rescheduled to June 16. The Canadian singer-songwriter’s Changes Tour continues. 816-949-7100. —t-mobilecenter.com

JUNETEENTHKC 2021 HERITAGE FESTIVAL June 19 in Kansas City. This free event is a celebration of

African American culture that features vendors, live entertainment, activities, and more.816673-0004. —juneteenth-kc.com

ROYAL COMEDY TOUR June 19 at T-Mobile Center in Kansas City. This show features comedians

Sommore, Lavell Crawford, Earthquake, Arnez J, and Tony Rock. See their hilarious comedy live and in-person. 816-949-7100. —t-mobilecenter.com

Event times and details may change.

Visit omahamagazine.com for complete listings.

Check with venue or event organizer to confirm.

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JUNE 2021

// 87 //

NOT FUNNY // COLUMN BY OTIS TWELVE // PHOTOGRAPH BY BILL SITZMANN

T HE BIG G E ST P RO BL E M I N TH E WO R L D

T

here are a lot of things wrong with the world—that’s something that everybody agrees with, though no one seems to agree on what the biggest problem might be.

Every individual seems to have their own particular concern, whether centered on controversial problems, such as, “There’s too much cilantro in this salsa,” or sources of instinctive human disgust such as, “There are too many T-shirts featuring the logos of teams I hate.”

Some folks, like me, see these problems as more of a categorical consideration and identify the problem as cilantro in and of itself, and any T-shirt with any logo or pithy quip like, “Hedgehogs: Why Can’t They Just Share the Hedge.”

Everyone feels a little tinge of anger when they suddenly realize they are reading a stranger’s chest. “I’m an Engineer. I’m Always Right.” Some chests are simply not worth staring at.

Everybody has their own list of global problems. Every list is dictated in many real ways by where we come from, how comfortable we are with complaining out loud, and our height. (Hey, tall people don’t think putting the little glass jars of pimentos on the top shelf in the pickle aisle at the Piggly Wiggly is an important problem. If you are a short olive stuffer, believe me, product placement is a major obstacle to happiness.) There are those who think that being left-handed determines one’s opinion on these matters, but I doubt that, unless you work in the Cubs’ bullpen.

There are many who think that certain major global problems should be agreed to be such by consensus. They say, “Surely we all agree that war is the biggest problem.” Well, as Lee Corso would say, “Not so fast, my friend.” Remember the old maxim, “One man’s war is another man’s stock option.” I am not belittling war as a problem, I’m just pointing out that the famous composer of “War, What is it Good For?” Edwin Starr, may not have considered its economic value to our beloved class of speculators.

I’ve been blessed with the opportunity to travel to many places, so I think I actually have a global perspective on what the biggest global problem is. For instance, if you are in the United States, finding a really good cup of coffee can be a big challenge. I mean, little shops with overstuffed chairs, good pastries, and beans flown in daily from Costa Rica on artisanal airplanes are not around every corner. But, as a traveler who has visited Italy, where great coffee flows from public fountains, I can tell you, bad coffee is a regional, not worldwide problem.

Many problems are local and not universal, such as excessively stiff overalls in the American Midwest, too much Spargel in Germany, useless street maps showing affordable noodle shops in London, all of Luxembourg, taxi drivers in Hong Kong who don’t speak Mandarin, obscenely rude iguanas in Nicaragua, stadium food in Russia, polka music in Switzerland, or mosquitos in the Yukon.

Every place has its own biggest problem.

Forget all those minor transitory, regional, irritations. Take it from me, the international traveler who has been nearly everywhere (except for that cool nude beach you found in Thailand)…I’ve seen it all. I know. Truth: The biggest problem in the world is hotel pillows!

Otis Twelve hosts the radio program Early Morning Classics with Otis Twelve on 90.7 KVNO, weekday mornings from 6-10 a.m. Visit kvno.org for more information.

JUNE

// 88 //

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