BIG MAMA’S KITCHEN • SITE-1 BREWING SIN CITY GRILL • OLLIE THE TROLLEY JISA FARMSTEAD CHEESE • CASA BOVINA BRICKWAY BREWERY & DISTILLERY
Elevating the Nebraska dining experience
A TASTE OF TACOS the timeless Mexican cuisine
SPRING 2022
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Elevating the Nebraska dining experience VOLUME 3, ISSUE 3 SPRING 2022
PUBLISHER AND OWNER Carole Sprunk (402) 587-2259 // Carole@DineNebraska.com CO-OWNER Michael Meyer (402) 517-0350 // Michael@DineNebraska.com EXECUTIVE EDITOR Kathy Rygg (402) 490-3213 // Kathy@DineNebraska.com MANAGING EDITOR DINE is published quarterly. Content copyright © 2022 DINE Magazine. No part of this publication may be reproduced in any form or by any means, electronic or mechanical, including photocopy, without permission in writing from the publisher, Carole Sprunk. Although care has been taken to ensure the accuracy, completeness and reliability of the information provided, DINE assumes no responsibility therefore. POSTMASTER: Send address changes to DINE Magazine, PO Box 620, Elkhorn, NE 68022
Gabby Hellbusch (402) 320-7080 // Gabby@DineNebraska.com CONTRIBUTING WRITERS Nicole Buntgen, Anna Hartman, Holly McAtee, and Michael Meyer DESIGNERS Quentin Lueninghoener and Ben Vankat, Hanscom Park Studio (402) 517-1228 // Contact@HanscomPark.com PHOTO STAFF Christopher Tierney Photography (402) 350-5699 Tendenza Food Styling & Photography ADVERTISING ACCOUNT EXECUTIVE Nicole Buntgen
CONTACT US (402) 587-2259 Carole@ DineNebraska.com PO Box 620 Elkhorn, NE 68022 2 DI N E M AGA Z I N E
(402) 367-2526 // Nicole@DineNebraska.com ADVISORY BOARD Brian O’Malley, Metropolitan Community College Institute for the Culinary Arts Matthew Brown, Advanced Sommelier, V. Mertz
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Table of Contents JAVI’S TACOS, LA POBLANITA AND TRINI’S MEXICAN RESTAURANT
SIN CITY GRILL
8
BIG MAMA’S KITCHEN & CATERING
10
28
Viva Las Vegas in Grand Island
Inside the tortilla
Dare to dream
JISA FARMSTEAD CHEESE
SITE-1 BREWING, CASA BOVINA AND BRICKWAY BREWERY & DISTILLERY
OLLIE THE TROLLEY
30 Milk, time, and temperature 4 DI N E M AGA Z I N E
42
36 Beer, wine and spirits
Trolley to a good time
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Letter from the editor Welcome to the Spring 2022 issue of Dine Magazine! Inside, you’ll find another edition chock-full of charming pieces about our state’s diverse dining scene. Whether you’re a new or seasoned reader of the magazine, we think you’ll agree that this lineup of businesses is worthy of exploring.
FIND THE FLATWARE! Hidden in this issue is the image of a fork and spoon. Be the first to snap a photo of the flatware and share on Facebook and/ or Instagram and tag @dinenebraskamagazine. If you are the first one, you will win a $50 gift card to Zen Coffee Co. One entry per issue, please. Let’s share the love! DINE SPIRITS
Non-alcoholic options for DRY JANUARY and beyond
Make it a mocktail When one is not drinking for any reason, they no longer need to settle for a club soda with lime, a Shirley Temple, or fruit juice parading as a “virgin” cocktail. Mocktails, simply described as nonalcoholic mixed drinks, have burst on the scene as creative, delicious, and interesting beverages, often featuring house-made components that tantalize and please all manner of palates. Many fine restaurants and bars in Omaha have one or two craft mocktails on the menu, and nearly all mixologists are pleased to create a special drink upon request based on customer desires. However, there also exists an entire establishment dedicated to sober clientele who intend to keep it that way. Detox Sober Lounge, located at 7215 Blondo, was recently opened by Alexis Lawson. The celebratory spot serves craft bartender-designed mocktails and snacks on Friday and Saturday evenings, providing patrons with entertainment options like pool tables, dart boards, karaoke, drag shows, and board games. Beverages such as The Detox, a tropical-flavored treat, or the Skinny Fauxjito are both tasty and popular, providing a little something special for a night out. To celebrate Dry January, the Continuing Education department at Metropolitan Community College is offering a 5-course mocktail pairing studio at Sage Bistro, the student-led restaurant
of The Institute for the Culinary Arts on January 21 and 22. Each course is carefully paired with complementary mocktails, and patrons will leave with a recipe or two to add to their home mocktail arsenal. At many establishments, the mocktail list also features nonalcoholic wines, beers, and spirits, all of which are more flavorful and nuanced than in earlier iterations. A wide variety of choices, including alcohol-removed wines, beverages infused with CBD or hemp, or zero-proof spirits, are readily available to wet one’s whistle. Finally, it’s not necessary to imbibe to enjoy locally-produced spirits: Sandhills Elixir is a zero-proof nonalcoholic spirit distilled in Valentine, Nebraska with Ogallala Aquifer water. Flavors such as Sage, Chokecherry, and Cranberry are delicious on their own, but shine bright as components in the wide range of mocktail recipes provided on their social media channels. Sandhills Elixir is available via mail order or from local shops across the state.
22 DINE MAGAZINE
As seen on our colorful cover, we take on tacos in the Omaha metro. It turns out, reading about tacos is just as tantalizing as gazing at the photos of tacos that grace our pages. Flip ahead to find favorite dishes from Trini’s Mexican Restaurant, Javi’s Tacos, and La Poblanita. We are fortunate to feature Gladys Harrison, president and owner of Big Mama’s Kitchen & Catering, as an expert in this edition. She shares some of her unique techniques and speciality menu items in this profile, showcasing her talent that has been passed down to her from generations before. In this issue, Jisa Farmstead Cheese in Brainard shares a bit of their family farm with us and a Las Vegas themed burger joint — appropriately named Sin City Grill — in Grand Island tells all about their unique concept. For those who have yet to experience a Bloody Mary tour via Ollie the Trolley, our Scene story offers a chance to see what all of the hype is about. On the pages ahead, tastefully written tales featuring Site-1 Brewing, Brickway Brewery & Distillery, and Casa Bovina will leave readers thirsting for more. Read on for flavorful content that will surely entice you to venture throughout our great state to support local dining establishments. Gabby Hellbusch Managing Editor
STORY BY ANNA HARTMAN
DI N E NE BRASKA .COM 23
The flatware hid on page 22 in the Spirits section of the winter issue.
6 DI N E M AGA Z I N E
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DINE AROUND NEBRASKA Ultimate Sparky’s Burger: blue cheese crumbles and habanero wing sauce with red onion and jalapeño bacon
8 DI N E M AGA Z I N E
SIN CITY GRILL takes patrons back in time
Viva Las Vegas in Grand Island STORY BY HOLLY McATEE PHOTOS COURTESY OF SIN CITY GRILL Friends and restaurateurs Brent Lindner and Brian Paustian were fascinated with Las Vegas in the 50s and mid-60s. Lindner said it was a time when the mob was involved, men and women dressed up to go out, and there was a hint of danger. In November 2010, Lindner and Paustian combined their love of Vegas and gourmet burgers to establish their own burger joint, Sin City Grill, in Grand Island. Lindner called their story the “Quest of Two Boys and a Burger.” The bar at Sin City is made of slot machines and roulette wheels. Vintage menus from Vegas purchased from private collectors are displayed throughout. The walls have pictures of the Flamingo and other well-known casinos. All of the food served is Vegas-themed. Lindner said, “Sin City is a good joint. It’s not a fancy place. It’s good grub and it’s fun. We have 60 toppings and let people have fun with coming up with their burger. The premise is to have the best food we can buy because at the end of the day, if people don’t like your food they will not come back.” The burgers are made with a custom grind of ground beef then cooked on a flat grill, so the burgers cook in the fat and stay flavorful. The Texas Hold ‘Em is served on Texas toast with onion rings, barbeque sauce, and cheddar cheese. Other menu favorites are the Lounge Lizard, The Sammy, and the Ol’ Blue Eyes. The burgers are all paired with handmade fries or handmade chips. Guests can sip on a classic cocktail like the Harvey Wall-
Texas Hold ‘Em: bbq, cheddar cheese, applewood smoked bacon, and homemade onion ring on Texas toast
banger, Singapore Sling, Grasshopper, or Pink Squirrel. Breakfast is served on Saturday and Sunday, which includes Eggs Benedict, Captain Crunch French toast, hand-breaded chicken fried steak, and handmade biscuits, paired with Bloody Marys with
infused jalapeño vodka or mimosas. Lindner and Paustian also own Wave Pizza Co., The Glass Bar, and J. Alfred Prufrock’s, all located in Grand Island. While there’s no need to dress up to eat at Sin City, a lot of charm can be found from the swinging era of the Rat Pack.
DINENE BRASK A .COM 9
DINE DISCOVER
INSIDE THE TORTILLA
Javi’s Tacos
La Poblanita
Trini’s
A tale of the trailblazing TACO SCENE in Omaha
nions and pico and limes, oh my! To say an authentic Mexican taco would be complete without any of these ingredients would be a mistake. These brilliant, juicy delicacies are marinated and packed with flavor from the warm, corn tortilla to the assorted meats resting inside. Dating back to the 18th century, the word “taco” originated from Mexican silver miners who wrapped gunpowder in paper; similar to a “taquito.” Today, this staple Mexican meal item has branched out anywhere from shrimp tacos to chorizo, to barbacoa and carnitas.
Trini’s Mexican Restaurant can vouch for this. Locally owned for over 45 years, this Omaha Old Market gem takes a twist on modern tacos and specializes in its “puffy” fish tacos, consisting of spring mix, lemon juice, and olive oil. Frying its flour shells for a crispy texture, these specialty tacos consist of grilled fish and homemade chipotle sauce. Infused with specialty seasonings, these zesty tacos are topped with avocados to give customers an elevated experience. Serving the most popular menu item for 20 years, Owner Rich Anderson knew the restaurant could take its cuisine to the next level. For those who aren’t fans of fish, Trini’s takes its prestige puffy tacos
STORY BY NICOLE BUNTGEN PHOTOS BY CHRISTOPHER TIERNEY PHOTOGRAPHY 10 DI N E M AGA Z I N E
O
Beef taco at Trini’s Mexican Restaurant DINENE BRASK A .COM 11
DINE DISCOVER
Steak and shrimp puffy tacos at Trini’s Mexican Restaurant
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DOWNTOWN OMAHA'S DESTINATION FOR BREAKFAST & BRUNCH WITH A MEXICAN TWIST
Chicken fajita taco at Trini’s Mexican Restaurant
and alters the filling to best accommodate its customers. Always looking to one up its tacos, Anderson said he appreciates people’s responses to new menu items so the restaurant can continue to improve and satisfy customer needs. “If we can grill fish, why can’t we grill chicken and steak and make more boujee tacos?” he said. When thinking of Mexican cuisine, Anderson said it’s important to visualize a juicy, flavorful taco. With few Mexican restaurants specializing in puffy tacos, especially for how long Trini’s has, Anderson said he feels his restaurant has blazed the way for fish tacos. With a focus on consistency to ensure the same taco is delivered to each customer, Trini’s takes pride in the level of care and attention to detail its staff takes. With a history tracing back to 1977, Trini’s carries its Mexican cuisine credibility through each dish served, one puffy taco at a time. Opening its first location in late 2020 and second in March 2021, another Omaha establishment leading the Mexican cuisine category is none other than Javi’s Tacos. Founded and owned by Javier Trujillo Villa, the expert entrepreneur takes a more pick-and-choose approach to his services. Starting with a handmade tortilla, customers first choose what protein they’d
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DINE DISCOVER
Rich Anderson, owner of Trini’s Mexican Restaurant
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Variety of tacos at Trini’s Mexican Restaurant
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DINE DISCOVER
Margarita at Trini’s Mexican Restaurant
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Javi Steak Taco (Javi’s style) at Javi’s Tacos
like then continue down a line to hand pick toppings to garnish their tacos. The Chipotle-style concept came one week before the first location opened when neither a recipe nor menu existed. “I knew what I wanted to do, but I didn’t know how we were going to execute it,” Trujillo Villa said. “I figured, let’s just let customers pick their tacos! It became a hit, and it’s our own unique way of doing things.” Aside from basic street tacos, the restaurant staple “Javi’s Taco” consists of a handmade corn tortilla coupled with unlimited toppings. With a focus on cooking fresh, quality tortillas, delivering a taco with all-inclusive flavor ties back with Trujillo Villa’s Hispanic culture. From the amount of oil that is laid on the grill to how quickly a tortilla is flipped, Trujillo Villa said there is an art to how one cooks a tortilla. Fresh, handmade tortillas are traditional in Mexico, which is why Javi’s takes pride in all its flavors from the basis of the tortilla through the freshly cooked vegetables accompanied. With a vision comes a goal, and Trujillo Villa’s passion for building his brand has garnered the many supporters he has today. Preparing to open his third location, Trujillo Villa said his restaurant is doing something right by taking care of the community. The humble restaurateur said his parents taught him to fight for everything he wants, and thus, Javi’s was born. “If you do something, you do it from the heart,” he said. “It’s all about how well I do my job and how far I can take this brand. That’s what I’m focused on.” Whether it’s love at first sight or bite, La Poblanita can attest to this famous saying. Nestled in downtown Omaha, the restaurant prioritizes customers and how they experience the satisfaction, taste, and quality cooked in its food. With each piece of meat hand cut daily, 22-yearold Owner Indalecio Penaloza said he believes everything from the quality of the restaurant’s seasoning to the number of tortillas used for each taco make all the difference. “The first bite you take is with your eyes,” he said. “When you bite into a taco, you want the full satisfaction of wanting to reach for more.” Why travel to Mexico for authentic cuisine when you can find a piece of it at La Poblanita? This was Penaloza’s goal when opening his restaurant: to share his culture and allow people to taste the quality and difference in Mexican food. DINENE BRASK A .COM 17
DINE DISCOVER
Al Pastor street tacos at Javi’s Tacos
Loaded breakfast taco at Javi’s Tacos
Nachos at Javi’s Tacos
Javier Trujillo Villa, owner of Javi’s Tacos 18 DI N E M AGA Z I N E
Street steak taco at Javi’s Tacos DINENE BRASK A .COM 19
DINE DISCOVER
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Breakfast ingredients on the grill
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DINE DISCOVER
La Poblanita Owner Indalecio Penaloza (right), with mother and main chef Elizabeth Martinez
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Fuego Tacos at La Poblanita DINENE BRASK A .COM 23
DINE DISCOVER
On the grill
Steak tacos at La Poblanita
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Simmering
Indalecio Penaloza, owner of La Poblanita, in the kitchen
Al Pastor tacos at La Poblanita
Indalecio Penaloza, owner of La Poblanita DINENE BRASK A .COM 25
DINE DISCOVER
Steak tacos at La Poblanita La Poblanita strives to offer a sense of a small taqueria while providing alternative options and building on Mexico’s most traditional dish: tacos. The restaurant’s “Fuego Taco” serves as its most popular menu item – held by not one, but two tortillas – and packed with birria, cheese, onions, cilantro, and accompanied by consommé. Furthering his knowledge and teaching others his techniques, Penaloza said he hopes to inspire people to chase after 26 DI N E M AGA Z I N E
their dreams and continue to go above and beyond. With a passion to represent his culture in the Omaha community and afar, the young entrepreneur said he is genuinely happy to do what he does every day. “Why not proudly represent our culture the way it should? That’s why we carry so much love and care into our foods,” he said. “That’s what makes our tacos different.” Versatile yet simple, the culture behind this iconic dish continues to serve as a
staple in the Mexican cuisine category. Whether on the go, out for a weekend dinner, or it’s Taco Tuesday, it’s safe to say that any time is taco time. When taking a bite into the deliciousness of these folded pieces of perfection, people should think back to the history behind what they are eating and how it got to where it is today. From Mexican silver miners to restaurants and food trucks today, cheers to celebrating the history behind the beautiful brilliance of tacos.
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Gladys Harrison, president and owner of Big Mama’s Kitchen & Catering
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DINE EXPERT
Gladys Harrison of BIG MAMA’S KITCHEN & CATERING continues legacy
Dare to dream
Like her mother Patricia “Big Mama” Barron, Gladys Harrison is a bold dreamer with a strong work ethic and unparalleled business savvy. The restaurant owner and operator fondly shared memories of the early days of her Mom’s first catering business, “In addition to cleaning up and serving food, I clearly remember washing out piping bags – my mother was a masterful cake decorator.” According to her daughter, Barron was a passionate go-getter. “She had a bucket list and did nearly every single thing on it.” From a missionary trip to Africa in her late 50s to opening a restaurant at the tender age of 65, her zest for life proved infectious to all who were fortunate to know her. Grandmother Lillie viewed cooking as a loving gift to her family and friends, laying out spreads of scratch-made delights on bursting tables at holidays and occasions. “As far as the eye could see there was food,” Harrison reminisced. “A beautiful spirit of happiness and family togetherness was present at every meal.” Growing up eating that incredible soul food led Harrison to believe everybody’s mom knew how to make donuts, biscuits, and head cheese from scratch, but the more she ventured outside her world, the more she realized that simply wasn’t true. The relatively new location of Big Mama’s in the Highlander Accelerator building is ideal for the family business because it’s smack in the middle of the community Harrison knows and loves. Relocating just before the pandemic shut down brought challenges, as did
the glaring light that shone on strained community relationships when the tragedy of George Floyd inspired many to stand up for what they believed. During tumultuous times, the team dove in to help families in the community in myriad ways – developing a line of affordable take and bake meals, cooking meals for the fine young men and their families of North Star, and hiring those for whom second chances mean everything. Harrison credited the Omaha Small Business Network for providing invaluable advice and support but ultimately finds the establishment’s lifelong partners are the customers who eat the lovingly prepared food. “No business makes it by themselves, and no person achieves dreams alone.” Seeing the joy on customer’s faces, hearing how great the food is, and leaving a legacy are just a few of the things that keep Harrison inspired to come to work every day. She is especially proud of being able to leave an entrepreneurial legacy to her grandson Braden in a community where opportunities to do so have been historically slim.
STORY BY ANNA HARTMAN PHOTO BY TENDENZA FOOD STYLING & PHOTOGRAPHY GLADYS HARRISON’S
PA S S I O N
BIG MAMA’S KITCHEN & CATERING 2112 North 30th St. (402) 455-6262 bigmamaskitchen.com
Learning and innovation are keys to a sharp mind and Harrison is constantly striving to grow and learn by finding ways that new technology can save time and money or bring new products to market. The savvy businesswoman is excited to announce the spectacular oven-fried chicken seasoning, based on Grandma Lillie’s recipe, will be available in local stores and on Amazon soon. “You do the best work of your life at age 60 or older,” claimed Harrison (who’s not yet reached that milestone). “My mother taught me about what makes good food good – it’s not just the food, it’s the whole experience. Her main priority was giving people great food and making them feel like they were eating a meal in her own kitchen.”
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DINE SUPPLIER
MILK, TIME, AND TEMPERATURE The magic behind JISA FARMSTEAD CHEESE
STORY BY ANNA HARTMAN PHOTOS COURTESY JISA FARMSTEAD CHEESE
30 DI N E M AGA Z I N E
D
ave Jisa of Jisa Farmstead Cheese is a farmer through and through. After earning a degree in agronomy, Jisa returned to the family farm to join his father Lad’s dairy operation near Brainard, Nebraska. There he continued refining the lessons he learned growing up and honing new production practices and techniques that enabled them to increase cropland for feed and slowly grow the dairy herd. In the early 2000s, after milk prices dropped, Jisa began researching value added ways to use the milk, such as crafting ice cream or artisan cheese. Relying on the expertise and experience of other cheese makers in the extended family and food technologists at the University of Nebraska-Lincoln’s (UNL) pilot cheese plant, Jisa invested in building a 6,000 square foot plant and thus began making cheese as a hobby, eventually turning it into a viable business. The Holstein dairy cows residing on
the Jisa farm enjoy a total mixed ration prescribed by a nutritionist primarily composed of grains grown on their own farm: corn, corn silage, hay, alfalfa hay, and trace minerals. The 350-head herd produces milk 305 days a year, taking a “60-day vacation” in calving season. “It’s a seed to cheese operation,” shared Rod Johnson, Marketing Director, “The operation buys seed, raises dairy cows, and sells the resulting cheese.” Milk, time, and temperature are key factors in the simple but meticulous
David with children in the barn with the cow herd DINENE BRASK A .COM 31
DINE SUPPLIER
Milk is transferred from the dairy, pasteurized, and put into vats to begin the cheese making process 32 DI N E M AGA Z I N E
40-pound blocks of cheese being cut into 8-oz blocks to be packaged
David, John and Dave Jisa
practice of cheese making. Twice a day the “ladies” are milked and the Grade A whole milk is taken a short mile down the road to the cheese plant, where it is pasteurized and placed in a large vat. Cultures and enzymes are added based on the type of cheese they plan to make, the milk is warmed, pH tested, and the mixture stirred. Curds develop, the whey is drained, flavors are added, and curds are either pressed into 40-pound blocks or remain as they are for the popular fresh curd product offerings. The blocks are aged and cut into 8-ounce portions that are attractively and accurately labelled and packaged for sale. Jisa Farmstead whole milk cheese is high in nutritious Omega-3, providing a wholesome, tasty treat for consumers. Their cheese curds are featured on the menus of several area bars and restaurants; so much so that the team is now developing and testing a pre-breaded curd targeted for release this spring. Jisa shared how they come up with the unique and interesting flavors, “We make whatever sounds good or what we think is popular.” One example is the collaborative Boulevard Tank7 Farmhouse Ale Cheddar, a tangy, nutty delight born of a challenge from a friend who claimed Jisa couldn’t make a good beer cheese. The Havarti Bell, a Havarti cheese with red bell peppers, is a one-of-kind offering, as well. The UNL Dairy Store carries several varieties, including the sassy California Garlic Pepper Nuggets, zingy Aged New York Cheddar, and the award-winning Rosy’s Cheese Curd Snack Pack. Working closely with the Nebraska Winery and Grape Growers Association, the Jisa family knows local wineries are keen to serve other local products, so wine and cider lovers will find Jisa Farmstead Cheese on tasting room charcuterie boards and tucked into picnic baskets. Several small farm stands and area grocery stores, some as far as Kansas City, carry the products, and recently the team participated as a vendor for local brewer Divots Brewery at the Divots Big Chill Beer & Cheese Festival in Norfolk, NE. Farmer’s market season is a busy one for the operation, staffing multiple stands across the eastern part of the state selling small-batch flavors and interacting with customers. Periodically, they offer an open house at the homestead farm stand where folks can observe cheese making in action through a large observation DINENE BRASK A .COM 33
DINE SUPPLIER Cheese curds in large vat, ready to be flavored and packaged
34 DI N E M AGA Z I N E
Eclectic Dining Downtown Omaha
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SEE OUR ON-SITE FARM True farm-to-table
Cheese curds are pressed into 40-pound blocks and aged prior to cutting and packaging window (check website before you go for availability and hours of operation). The farm is naturally sustainable – it makes fiscal sense to produce minimal waste and reuse where possible. To wit, the whey drained off the cheese vats is fed to the young cattle, and the crops naturally fertilized with animal waste. It’s truly a family affair for the Jisas, as sons David and John are both heavily involved in the farm and dairy and cheese plant operations. David’s son loves to be around animals, giving hope that the farm will endure to become a fourth or even fifth generation endeavor. The team at Jisa Farmstead Cheese strives to provide their consumers with a full-flavored, whole milk farmstead cheese and is proud to share a piece of their farm with customers. Using natural resources, they are able to feed people, create jobs, and care for the land. “This is our way of life and what we get excited about – the cheese business is an opportunity to share a little bit of our farm with customers.”
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Site-1 Brewing
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DINE BEER
SITE-1 BREWING embraces community while bringing new recipes to life
Savor the experience Finding breweries, taking in the taproom experience, and seeing the owners and brewers delight in what they have created is priceless. Site-1 Brewing opened in December 2020 in the Farnam Hill neighborhood around 25th and Farnam in Omaha. Owners Melanie Phelan, Mike Peter, and Ben Katt had the vision to start a brewery incubator for brewers who could use some help financially to get the business started. Matt Huntley and Dave Link became the first brewers. Huntley and Link had previous professional brewing experience that was beneficial to launch Site-1. The duo hit the ground running, and 2021 was a busy year with close to 450 barrels of beer produced. When the two head brewers were asked what it was like to start a brewery, they responded, “It has been rewarding to see our recipes come to life and enjoyed in the taproom. Just as important is the support of the neighborhood, local businesses, and customers that make it a pleasure to be part of the community.” They also talked about the collaborative theme still being an essential part of who they are. Brewing recipes with local homebrewer groups is something the brewers look forward to doing. Partnering with local hop growers, coffee shops, and others on using local ingredients has been a passion of theirs. Site-1 has an extensive selection of styles of beer. Huntley and Link will tell guests that Lagers are one of their favorites to create. Site-1 has recently been accepted to participate in Savor in Washington, D.C. This American craft beer and food experience event takes place in June and showcases breweries across the nation, including names like Boulevard Brewing Co., COOP Ale Works, and many others. The two beers Site-1 will be taking are:
STORY AND PHOTOS BY MICHAEL MEYER
Dave Link and Matt Huntley, head brewers of Site-1 Brewing
LEICHT SPEED PILSNER is a clean, crisp Lager with floral and light champagne-like grape notes. CERNA DIRA DARK CZECH LAGER is a light-bodied Lager with just a hint of roastiness. Site-1 will be expanding its operation by opening a second taproom in Elkhorn in the late spring. Patrons will now have two locations to savor the Site-1 Brewing experience of excellent craft beer and food. Cheers! DINENE BRASK A .COM 37
Wine selection at Casa Bovina
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DINE WINE
CASA BOVINA boasts comfortable wine tasting and culinary atmosphere
Sip back and relax
When people think of Lincoln, Nebraska, the roar of Husker football fans may dominate the mind. Perhaps the capital city holds a special place in hearts, with a history and culture incomparable to others. As the second largest city in the state, it’s safe to say this metro has a handful of staple attractions. But, where do Lincolnites go for a taste of upscale dining without having to leave town? Look no further than Casa Bovina: a refined take on dining introducing guests to premier cuisine, Italian-inspired wine and an unforgettable culinary adventure Lincoln hasn’t seen before. Established right above The Mercato – its retail and butcher shop – the Italian steakhouse presents an unmatched atmosphere aimed to inspire, educate, and surpass any eating experience. In September 2020, Beverage Director Bennet Riley and Manager Jordan Reed recognized it was time for something new to come to town. Before Riley came on board, Reed had already crafted a wine list for Casa Bovina’s beverage program. Derived from Certified Piedmontese Beef, its exquisite tasting menu appropriately pairs wines focused on the Piedmont region with signature Piedmontese dishes. “It’s fun because we’re in a wine region; the way we drink wine in this country is on its own, which is great,” Riley said. “Some people gravitate toward Napa, but Piedmont is great with food. Most people
STORY BY NICOLE BUNTGEN PHOTOS COURTESY OF CASA BOVINA
aren’t familiar with it and are surprised to see it on our tasting menu.” From the beginning, the thoughtfully curated list of wines offered by Casa Bovina has always been the focus for Riley and Reed. With a goal to exceed their own expectations and see how far they can take their wine program, the partnership with the restaurant’s parent company Certified Piedmontese proves powerful, as most of the restaurant’s wines are paired with its food. As the first tasting room in town, Casa Bovina has proved a warm welcome to the Lincoln culinary scene. Between an exceptional variety of wines and a unique location on Certified Piedmontese campus, the rustic restaurant is certainly a destination for a comfortable, unforgettable, and educational dining and wine tasting adventure. Right off the interstate on 84th and Havelock, Casa Bovina’s expertise leaves a lasting impression with every guest from start to finish.
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Brickway Brewery & Distillery
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DINE SPIRITS
BRICKWAY charms with smooth American single malts
Malt madness Scotch Whisky is made only in Scotland, but in recent years American distilling trailblazers are giving the Scots a run for their money by creating exquisitely crafted spirits from local barley. The parameters for single malt whiskey are simple – it must be produced at a single distillery using 100 percent malted barley. Add “American” to the definition, and a whole new category is born. Omaha is fortunate to be home to distiller Zac Triemert of Brickway Brewery & Distillery. After finding his chosen microbiology and chemistry profession to be unfulfilling, he travelled to Scotland where he earned a master’s degree in brewing and distilling. Bucking tradition in an effort to honor his teachers, Triemert favors the traditional Scottish spelling (dropping the ‘e’) on Brickway bottle labels. The local distillery boasts several award-winning options, but the Brickway American Single Malt Whisky, made with malt from nearby Colorado, remains a favorite with fragrant hints of caramel and vanilla, and the delightful Sherry-Cask Aged Single Malt has enchanted many a whisky skeptic with its smooth, sweet easy-drinking profile. This year saw the release of a 5-year aged American Single Malt Whisky so smooth it belies the 100-proof bottling. Distilling whisky takes time, so when a product is released, it’s special.
STORY BY ANNA HARTMAN PHOTO COURTESY OF BRICKWAY BREWERY & DISTILLERY
Producers can differentiate their whiskey through aging materials, water, and distilling methods such as Omaha’s Cut Spike Single Malt Whiskey – made from limestone-filtered water sourced from the Nebraska Sandhills, Clear Creek Distillery’s McCarthy’s Oregon Single Malt, or the unique and flavorful Courage and Conviction offering out of the great state of Virginia. The best way to learn about whiskey is to taste whiskey, and a great place to do so is at Omaha’s own Whiskey Fest held at Hilton Omaha in the historic Old Market. Postponed to September 24 of this year, the event attracts hundreds of vendors, many offering high quality American single malts. Triemert is optimistic about the future of American single malts and predicts the category will see tremendous growth soon. His personal wish, “I can’t wait until whiskey drinkers talk about whiskey in the way they talk about Bourbon.” Cheers!
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Group poses during Ollie the Trolley Bloody Mary Tour 42 DI N E M AGA Z I N E
OLLIE THE TROLLEY offers food and drink tours in Omaha
Trolley to a good time STORY BY HOLLY McATEE PHOTOS COURTESY OF OLLIE THE TROLLEY
There’s something about being on a trolley that can take passengers back to another era when the pace was a little slower — a time before cell phones and emails. It’s the rattle and hum, the feel of the wood seats, and the open air. George Davis and Deb Skinner, owners of Ollie the Trolley in Omaha, have a true love for each other and their business. Davis and Skinner met at the Ozone during a Smooth Jazz Enthusiasts event. According to Davis, they met at the Autumn of their life. Skinner said, “God put us together. And now we get to work together at a business we love. When you first set foot on that trolley something magical happens. We sell fun, memories and traditions.” Eight years ago, Davis and Skinner were looking for a transportation business to purchase together. Davis has a transportation background that
included a Presidential appointee in the George H. Bush Administration at the Federal Department of Transportation. He also spent time with the Union Pacific Railroad learning railroading and trucking. Skinner has a marketing and tourism background. She previously worked as a Tourism Marketing Consultant for the State of Wisconsin and worked at the Omaha Convention & Visitors Bureau. Ollie the Trolley is known for weddings and special event private tours. The business books about 350 weddings a year. Many families come back year after year for the tours and request drivers or
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DINE SCENE
certain trolleys. All the trolleys are a little different with a unique name for each — Ollie, Polly, LuLu, Guacamollie, Pumpkin, Porkchop, Buttercup, and Trolley Brown. Aside from the private tours, the business also accommodates public tours where customers can purchase a ticket 44 DI N E M AGA Z I N E
to join a group for holiday lights tours, haunted cemetery tours, or a new Wild West themed tour to highlight some of the Wild West history in Omaha. There are also food related tours such as the Bloody Mary Tours, Taco Tequila Tuesdays, and the Beer, Bourbon &
Barbeque tour. On the Taco Tequila Tuesdays, the tour starts off at the GI Forum for margaritas and famous tacos. Then, the tour heads to Howard’s for more tacos and margaritas and finishes off at Lula B’s. The tacos at Lula B’s are made with family recipes of
1022 Howard St. Omaha, NE 68102 (402) 345-8980 www.vmertz.com
restaurant and wine bar Tuesday - Sunday, open for dinner at 5:30 p.m.
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Chef/Owner Joe Becerra. They are made with pork, chicken, or beef, topped with fresh cilantro and raw onion and served on corn tortillas, which are made in house by the Chef ’s wife, Maria. The margaritas at Lula B’s are served on taps along with several other homemade, batched cocktails. The Bloody Mary tour begins at the Report In Pub, winner of Best of Omaha’s Best Bloody Mary in Omaha. This famous drink has a fried pickle, two chicken wings, onion rings, and a quarter-pound cheeseburger, in addition to the normal Bloody Mary garnishes. At the Report In Pub, guests also feast on a hearty buffet with eggs, hash browns, sausage, biscuits and gravy, and waffles. Then, the group travels to Lula B’s for a second Bloody Mary, and the final stop of the Bloody Mary tour is the Green Onion Lounge. The Beer, Barbeque & Bourbon tour will be making stops at Nebraska Brewing for Beer & BBQ. Then, the tour heads to Beyond Golf, where passengers have the option to sample craft beers. The group finishes at Soldier Valley Spirits at Patriarch Distillers for a flight of All American Vodka, Whiskey and Bourbon. Davis said what he loves most about his job is that they are “creating fun memories that will last a lifetime.” Skinner added, “Life is so short. It can get really serious. If you can just pull yourself out of that seriousness and have a good time, then that is our goal.” 46 DI N E M AGA Z I N E
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F O R YO U R N E X T C E L E B R AT I O N AT MAHOGANY PRIME STEAKHOUSE Let us provide an unforgettable evening, our dedicated private dining coordinator is available to assist in creating a handcrafted experience.
13665 California St., Omaha, NE 68154 | (402) 445-4380 48 DI N E M AGA Z I N E
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Photo by Ariel Panowitz