Dine Magazine Spring 2023

DINE is published quarterly. Content copyright © 2023 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.

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(402) 587-2259

Carole@ DineNebraska.com

PO Box 620 Elkhorn, NE 68022

Elevating the Nebraska dining experience

VOLUME 4, ISSUE 3 SPRING 2023

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

Gabby Hellbusch

(402) 320-7080 // Gabby@DineNebraska.com

CONTRIBUTING WRITERS

Nicole Buntgen, Anna Hartman, and Michael Meyer

DESIGNERS

Quentin Lueninghoener and Ben Vankat, Hanscom Park Studio

(402) 517-1228 // Contact@HanscomPark.com

PHOTO STAFF

Christopher Tierney Photography // (402) 350-5699

ADVERTISING ACCOUNT EXECUTIVE

Nicole Buntgen

(402) 367-2526 // Nicole@DineNebraska.com

DIGITAL MEDIA SPECIALIST

Amy Nieman

(402) 709-1774 // Amy@DineNebraska.com

ADVISORY BOARD

Brian O’Malley, Metropolitan Community College Institute for the Culinary Arts

Matthew Brown, Advanced Sommelier, V. Mertz

Abby McLeay, owner, Zen Coffee Co.

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 $25 gift card to Square Donut. One entry per issue, please. Let’s share the love!

Letter from the editor

We’ve officially made it to spring, and the reward is a fresh new issue of Dine Magazine.

Words like “crisp,” “clean,” and “colorful” are often associated with springtime, and it just so happens that the focus of our cover story—salad—could be described as all of these adjectives. Although this leafy dish is known for its health benefits, there are numerous ways to add flavor and texture, as told by local businesses Clever Greens, Foodies, and Modern Love.

Some might say a salad is incomplete without a proper salad dressing, and the folks at Dorothy Lynch would have to agree. Later in this issue, dive into a behind-the-scenes look at the Nebraska-made salad dressing that has stolen the hearts of people both near and far.

The season of spring invites the reemergence of many outdoor activities—including the beloved pastime of picnicking. Omaha Pop-Up Picnics shares its unique concept with readers in this edition.

Now that winter weather is disappearing in the rearview mirror, head to our Dine Around Nebraska section to read all about why it’s the perfect time to venture off the beaten track and plan a stop at The Speakeasy in Sacramento, NE.

A new season also calls for trying new things, and our Beverage section features refreshing sips from a few local picks: James Arthur Vineyards, Loup River Distilling, and Heavy Brewing.

Larissa Codr, owner of local bakery The Finicky Cookie, has not only shared her passion with the Omaha community but has now reached the homes of people throughout the nation by recently participating in a cookie competition on the Food Network. Learn more about her blossoming journey in this issue’s Expert profile.

Spring is about awakening your senses. Luckily, Omaha is home to many restaurants serving up delectable dishes and drinks, and V. Mertz is no exception. We are fortunate to hone in on its elegance and charm a few pages ahead.

The flatware hid on page 27 in the Scene section of the winter issue.

We hope this issue helps guide our readers to delicious food and drinks as well as unique experiences from local businesses throughout the state. Thank you for following along as we unearth the remarkable food industry in Nebraska.

Gabby Hellbusch Managing Editor

USDA High Choice Ribeye

THE SPEAKEASY takes guests on a nostalgic journey

A family tradition

STORY BY ANNA HARTMAN

PHOTOS COURTESY OF THE SPEAKEASY

Speakeasies came about during prohibition, providing hidden spots to enjoy libations outside the prying eyes of the law. But to those who’ve visited, it’s no secret that Chef Ryan Puls is weaving magic in his family’s steakhouse located in unincorporated Sacramento, Nebraska. Housed in a red brick building emerging from surrounding cornfields, the longtime establishment beckons both locals and curious visitors.

The space is dim, utterly nostalgic, and cozy. White tablecloths and seamless service collide with a friendly Cheers vibe where “everybody knows your name.” A private back room accommodates around 80 and is in frequent use for graduations, holidays, and other events.

Puls worked at the restaurant (previously owned by his father) during his teen years but headed to Seattle to pursue an audio recording career. Missing the industry, he began an internship at a high-end French bistro, learning the art of charcuterie. The native Nebraskan found his way home in 2012, took over the eatery in 2013, and hasn’t looked back.

“The Speakeasy is very meat forward, what we’re known for is our steaks,” explained Puls. The accomplished chef sources beef from local farmers and treats it with the utmost care. Unique cuts are dry aged before kissing the flat top to get that craveable, old-school sear.

Along with beef, the restaurant features house-cured and smoked pork belly, sourced from Jon’s Naturals in Iowa. “My father taught me how to cut meats, his grandpa was a butcher…Dad talked about eating tongue and head cheese for breakfast, they really used everything.”

Puls and his wife enjoy traveling and

trying cuisines from Omaha to Montreal. Hamburgers are a favorite, hearkening from a time at his father’s carhop burger and shake joint. Burgers at The Speakeasy are ground from quality steak trimmings and finished with creative toppings. Fresh seafood features include Faroe Islands salmon, Canadian walleye, and Puls hopes to soon introduce a catfish entrée.

Puls is effusive in his praise for Erica Fitzgerald, front-of-house manager. “She’s amazing, over the top taking care of

people, and mixes the best dirty martinis around.” The two collaborate on The Speakeasy style craft cocktail menu, including a barrel-aged Manhattan.

Most weekday customers hail from Phelps County, but weekend visitors come from afar, including fast-food weary travelers just off the interstate looking for delicious food and a spot to relax. “I’m proud of how well we’ve done,” shared Puls.

USDA High Choice New York Strip

TOSSING UP TASTE

Clever Greens

Omaha’s refreshing take on salad

STORY BY NICOLE BUNTGEN

The word “greens” is associated with many things such as plants, health, and food. A bountiful blend of vegetables and fruits coupled with an irresistible crunch factor, salad makes for a satisfying meal with the freshest blend of flavors.

Salads don’t have to be bland, nor do they have to serve as a post-holiday guilt meal. Housed inside Flagship Commons at Westroads Mall, Clever Greens lives by its slogan, “What salad could be. What salad should be.” Anthony Hitchcock, chief operating officer of Flagship Restaurant

Group, said the expression promotes salad exploration and encourages customers to create their favorite salad. With a desire to offer a lighter option for people searching for something healthy, the fast-casual concept solely focuses on salads and serves guests by simply having them go through a line, build their salad, and watch as it’s tossed to order. Hitchcock said this ensures that all ingredients are mixed accordingly and dressing is spread evenly. To avoid an over-dressed salad, the Clever Greens team is trained on the appropriate amount of dressing through a simple process: taste, refine, rework, repeat. “Not tossing it will

Modern Love Foodies

Cobb Story salad at Clever Greens

leave you with a more boring bite, but the right toss will make each bite scrumptious,” Hitchcock said.

Whether you dip your greens, add a drizzle on top, or mix in all the goods, there is no wrong way to savor a salad. Based on his experience with customers at Foodies, Owner and Chef Brian Hilger found that many people were ordering their dressings on the side. While the restaurant previously trickled the condiment on top, it now finishes all orders to serve dressings on the side so people can dress salads to their liking. Adding dressing too early can result in watered-down greens that lack their crisp, textured nature, and using too much dressing can create a flood at the bottom of the dish, which Hilger said simply “ruins the salad.” Hilger said the dressing on the side approach allows for dippers, mixers, and even those who prefer a naked salad to enjoy it how they like. “It’s all in the flavor profile,” Hilger added. “When you taste different salads, you know what goes with it.”

It’s true that eating foods that align with your values can sometimes make the food itself taste better. No matter your lifestyle, the diverse flavors that radiate from salads should carry through to every diet.

Poached Salmon salad at Foodies

Adding BBQ sauce at Foodies

Brian Hilger, owner of Foodies

Catering to the vegan clientele, Modern Love focuses on flavor and enhances the taste experience through plant-based products. The restaurant dishes its salads with dressing massaged into the greens or served on the side—depending on which salad is served. Head Chef and General Manager Liam Smith dubbed dressing as the base of most of the flavor but said not all salads require it. He mentioned that the heavy flavors of Modern Love’s Kale Caesar salad pair best with a heavier-based dressing, while a lighter one suits the fresh herbs, lemon juice, and oils used in its gluten-free Greek Salad.

The word “salad” derives from the ancient Latin word “sal” for salt. Both salt

and pepper play important roles in salad for different reasons. Salt is considered a flavor enhancer whereas pepper adds flavor. Hitchcock said that pepper pairs well with salads alongside vegetables, but a pinch of salt is a critical component of a seasoned salad to help bring out all flavors. “It doesn’t have the flavor explosion if it’s missing salt and pepper,” Hitchcock said. On the contrary, Foodies takes a different approach. Though its salads still use pepper and spices, Hilger believes that salt isn’t needed when there are enough original flavors that come together. He credits people’s distaste for the sodium content in salt as another reason his restaurant skips this step. Whereas Modern

Love believes in using more salt than pepper, Smith said the salty flavors should come from salt itself or something else. Though the restaurant doesn’t season its salads directly, Smith said if the dressing lacks a salty component, it should be made up for in the ingredients to balance the flavors.

Many integral elements make up the perfect salad, whether it’s the crisp, leafy greens or the crunchy slivers of almonds lightly cascaded in a creamy dressing. As a restaurant solely focusing on salads, Clever Greens credits the health movement for its salad concept. Describing the restaurant’s offerings as an “elevated salad experience,” Hitchcock said his

Greek salad at Modern Love

Modern Love Sous Chef Ryleigh Kaiser, Head Chef Liam Smith, and Kitchen Manager Michaela O’Connor

Kale Caesar salad at Modern Love

DINE DISCOVER

Baha Moment salad, Super Caesar salad, and Cobb Story salad at Clever Greens

Creamy Caesar dressing at Clever Greens

Cobb Story salad at Clever Greens

John Frans, regional operations director at Clever Greens

goal is to leave people feeling energized, nourished, and ready to take on the day. For Foodies, freshness is king in a salad’s presentation and ingredients. Hilger noted that a salad should travel beyond simply dumping a bag of lettuce onto a plate; rather, the aroma of freshly cut produce and captivating colors should entice one for a crisp bite. “You should never feel like you have to eat a salad—you should enjoy it.” Hilger said. Whereas Smith agreed that it’s important to dress your salad, the Modern Love chef also emphasized the importance of balancing flavors and using quality ingredients. Despite the restaurant only having two salad offerings on its menu, Smith noted that it takes more than one ingredient to craft a salad, and each component plays a significant role in dishing the most delectable salad.

Surely, salads can offer a variety of health benefits and serve as a satisfying starter or side dish. But the endless options of toppings and dressings coupled with the freshest flavors are what make these mixed medleys an enticing experience. Often mischaracterized, the sought-after salad travels beyond a bowl of greens and tomatoes and offers sensational taste explosions with every crunch, color, and tasty bite.

Harvesting grapes at James Arthur Vineyards

JAMES ARTHUR VINEYARDS delivers unique tasting experiences

Flights of fancy

James Arthur Vineyards opened its doors in 1997, just the second winery in Nebraska, and co-owner Jim Ballard hasn’t looked back since. The thriving business, including an expansive tasting room, vineyard, and production facility, is located on 400 bucolic acres just outside Lincoln. Serving customers from all fifty states and, last Ballard checked, over fifty foreign nations is a marvel to the co-owner who shared, “I have made friends literally all over the world.”

As a native Nebraskan, Ballard is proud to offer products that are 100 percent Nebraska grown, produced, and raised, especially when visitors declare it’s the best wine they’ve tasted. Customer service is paramount, and Ballard tells staff, “When someone walks through that front door, they are really visiting our home.”

The grapes grown in the vineyard are French-American hybrids and American varietals well-suited to the unique climate in the Midwest, which means they do not taste like bold Napa Cabernets or Willamette Valley Pinot Noirs. However, when oenophiles leave their preconceived notions and experiences at the door and indulge in a flight, many find themselves beguiled by Edelweiss, the most popular and award-winning offering at James Arthur.

In recent years the establishment has branched out into hard cider, and the

team relishes stretching their creative muscles brainstorming monikers for the unique flavors. An ardent baseball fan, Ballard named the line Curve Ball. In keeping with the theme, variations include Sweet Spot (cherry vanilla), Grand Slam, and Double Play (rosé).

Everyone’s taste is different, but Ballard encourages customers to expand their palates and try something new, noting that the tasting room is an ideal spot to try flights without committing to an entire bottle. “I truly believe our wines are great food wines, very fruit forward. The acidity is higher, especially in our reds.”

Unique events such as a junk food and wine pairing take place every March, tantalizing customers with combos such as Blush wine and Hot Tamales or the semi-sweet blush Kira with Cool Ranch Doritos. Check the website for upcoming events and treat yourself to something new.

STORY BY ANNA HARTMAN PHOTOS COURTESY OF JAMES ARTHUR VINEYARDS

HEAVY BREWING brings Gretna community together

A bright spot

Imagine walking in the front door of a building and arriving at a vast space of colorful murals, tables, and chairs. People are conversing as they walk around the establishment. Kids are having fun in the arcade and playing various board games and bags. It might be hard to believe that this community space is a brewery, but it’s true.

Heavy Brewing was founded by Jeff Gude and Randy Fredericks, Jr., who believed that Gretna was a prime area for such an establishment. The two gentlemen searched for a warehouse space that could accommodate their vision and found a 10,000 sq. ft. building at 20333 Patton Street in Gretna. The buildout occurred in 2021, and Heavy Brewing officially opened on November 9 that same year.

Gude said, “Our goal was to have a brewery that would also serve food. The space was designed to be a family-friendly gathering place for the community.”

Audra Gude, Jeff’s wife and kitchen manager, added, “The seating in the brewery is arranged in different configurations that include tables that can hold up to 12 individuals. We want this space to be an inviting social experience where you can sit and meet new people.”

Heavy Brewing covers a broad spectrum of craft beer, including hazy IPAs,

sessionable ales, and stouts. Fredericks stated, “We have spent a tremendous amount of time ensuring we have a good product to offer. Jeff and I are constantly making small tweaks to have the flavorful beers people are looking for.” The two have developed several new beers for patrons to try this spring and summer.

What food goes great with beer? Many might say pizza. Heavy Brewing wanted to serve made-from-scratch pizza, including the dough. The dough takes 72 hours to prepare for the specialty NeoNeapolitan pizzas that come out of the big red oven at Heavy Brewing. Like the beer, only high-quality ingredients are used in the pizza.

Heavy Brewing plans to use its outdoor space for seating and events, and the owners said they have many fun ideas in the works for all to enjoy.

Even on a cloudy day, it is always bright at Heavy Brewing.

Cheers!

STORY & PHOTOS BY MICHAEL MEYER

Good Life Gin

by Loup River Distilling

Find an array of spirits at LOUP RIVER DISTILLING

Howard County hooch

Eric and Maria Montemagni, founders of Loup River Distilling, make their home in St. Paul, a quaint town located in central Nebraska’s Howard County. Born of a fascination with chemistry and a desire to use crops in different ways, the couple started crafting spirits in 2016 and opened a brick-and-mortar tasting room to serve the libations on St. Patrick’s Day of 2018.

The distillery currently offers five types of spirits: bourbon, corn whiskey, rye whiskey, vodka, and gin. The distillation process is similar, but the grain, yeast, number of times the resultant liquid passes through the still, and aging process differ. Eric Montemagni currently grows the field corn, rye, and barley used in the mash, and the new American oak barrels used for aging colored spirits are procured from The Barrel Mill in Minnesota.

In a nod to their hometown, the spirits are not only crafted from local grains but also named after local landmarks. To wit, Howard Hooch is christened for the county in which this unaged white whiskey is distilled, and Spring Creek barrel-aged American-style whiskey received its moniker from the creek running through the creator’s farmland. The corn-based, aromatic Good Life Gin is a nod to the former Nebraska state motto, and the clean-tasting Loup

Valley vodka is reminiscent of the Loup River running through the verdant central Nebraska valley. Bourbon is Eric Montemagni’s drink of choice, and Nebraska Straight Bourbon Whiskey is exactly that—a simple, straightforward Bourbon made from corn and rye and aged in barrels.

The Montemagnis are pleased with the warm reception for their products, noting that outside sales have boomed in recent months. The establishment has fielded requests for a hand-crafted rum, but it’s difficult to grow sugarcane in central Nebraska, so for now the craft distiller prefers to stick with locally grown ingredients.

Patrons can rent the 300-square-foot Barrel Room for events or pop in during regular business hours for a taste or a tour. Spirit lovers throughout the state can purchase bottles in local grocery stores and bottle shops such as Hy-Vee, or Wine, Beer, and Spirits.

STORY BY ANNA HARTMAN

PHOTOS COURTESY OF LOUP RIVER DISTILLING

V. MERTZ redefines the customer experience

MEMORABLE HOSPITALITY

STORY BY NICOLE BUNTGEN PHOTOS BY CHRISTOPHER TIERNEY PHOTOGRAPHY

Beyond the cobbled streets of downtown Omaha lies V. Mertz: a refined restaurant tucked inside the Old Market Passageway. The family-owned business is recognized for its contemporary cuisine, intimate ambiance, and extensive wine selection. From white table linens to the soft glow of candle lights, guests are welcomed into the world of fine dining in a relaxed atmosphere built on elegance and personalized service.

Fine dining establishments offer the opportunity for guests to indulge in luxurious cuisine with the highest standard of service. Embracing his knowledge of the food and beverage industry, Head Server and Sommelier David Eckler understands the importance of providing the highest level of hospitality to elevate the guest experience. “It’s a platform for us to showcase what’s on the menu and guide guests on the best thing to order,” Eckler said. Since 1999, the seasoned Chef de salle has

leveraged his skills to deliver an experience that is tailored to guests’ needs. “We have to make each experience better than the last one. It’s not easy, but it’s unique and fun to provide that for guests. We want them to come back for more.”

V. Mertz boasts an old-world appeal through its décor and intricate design, most notably the brick walls and racks of wine that encircle the inviting dining room. The underground architecture exudes European influences, which Eckler

said attracted him to the restaurant. “It’s chic in time yet romantic,” he said. Before his career in the service industry, Eckler attained his culinary degree in France. After discovering the hospitality industry, Eckler said he knew he wanted to be a server and has always been drawn to fine dining. “It’s the feeling of serving something beautiful where everything is neat and clean,” he said. From the folding of napkins to the curvature of flatware, each detail serves a purpose in the V. Mertz experience.

The restaurant attracts people from around the world and exhibits its own personality through carefully crafted courses and an ever-changing menu. Whereas signature dishes like the 8 oz. New York Strip remain mainstay menu items, Eckler said the rotation among other dishes allows the opportunity to astonish guests with something different each time. When comparing the food scene between France and the United States, Eckler said both countries are unique in their own ways with varying ingredients and techniques. “Here [V. Mertz], we try to do some recipes from Europe, but the flavor is different,” he said. “We always push ourselves to constantly adapt and bring in new ideas.”

The team strives to deliver memorable experiences in a welcoming environment. At V. Mertz, there is no rush when it comes to relaxation and refinement—because the evening belongs to you.

David Eckler

Intimate table setting

V. Mertz, located in the Old Market Passageway

DOROTHY LYNCH becomes household name over the years

STORY BY ANNA HARTMAN

PHOTOS COURTESY OF DOROTHY LYNCH

Dorothy Lynch Home Style salad dressing has been a Midwestern staple since the 1940s, when Dorothy and Arthur Lynch managed the St. Paul, Nebraska, Legion Club and Dorothy began zinging up dinner salads with her homemade, sweet and spicy concoction. The tomato-based dressing was such a hit with customers, the Lynchs’ entrepreneurial son Neal soon began bottling and selling it out of his car.

Recognizing that demand exceeded production capacity, in 1964 the Lynch family sold the recipe to Gordon “Mac” Hull, a recent law school graduate from Columbus, Nebraska. Hull formed Tasty-Toppings, Inc. and expanded production and manufacturing, distributing the popular condiment across the region to grocers and restaurants.

The headquarters began and remain in Columbus, but in 1978, the factory expanded and moved just down the road to Duncan, where it stands today.

Currently employing 25 people, the family company continues to produce the cult favorite orange-hued dressing (affectionately referred to as “Dottie” by ardent fans) in those instantly recognizable curvy bottles.

Marilea Hull took over CEO duties nearly two years ago after several years in finance, most notably at Motorola. As the daughter of the company’s founder, Hull is no stranger to the business, standing at her father’s hip while he mixed the spices, working various jobs

Goat cheese and tomato tart

Dottie Dinner with

Grilled fruit with Dorothy Lynch glaze

Thai pasta salad

in the factory during her teen years, and accompanying the late Mr. Hull on sales calls during family vacations.

Hull, a Columbus High graduate, cherishes fond memories of those vacations, in which the back of the family van was stuffed with boxes of dressing. “My sister and I would make furniture out of the boxes, building chairs and couches,” she reminisced. Unfortunately, those sales calls ceased over the years as brokers became the standard way for grocers to purchase goods from producers, and today Dorothy Lynch is sold from standard warehouses through known distribution chains.

In her tenure at Motorola, Hull became skilled at adaptability, working in environments rife with change and rolling with modifications in business practices. One recent challenge Hull faced is the change in focus for soybean producers: they are more likely to sell soybeans to fuel makers rather than soybean oil producers (the fuel business is more profitable). As a result, the company is researching alternatives to keep costs reasonable. “With every business comes surprises,” she said.

The thick, creamy tomato-based dressing contains no MSG, cholesterol, or trans fats and is naturally gluten-free. Hull described it as “not French, sweet, spicy… just Dorothy Lynch.” The production process starts when a long-time employee—who has been there since the company’s inception—mixes a huge batch of the secret spice blend. Throughout the production cycle, tomato soup, vinegar, sugar, and other ingredients (all listed on the label per regulations) are blended. Next, the oil and mix are emulsified, and the final product is bottled, labeled, packaged, and shipped.

The company does not have a test kitchen—recipes shared on its social media channels and printed in its cookbooks come from fans who use the dressing in their own kitchens. “It’s great in dips, as a sauce for chicken wings, a marinade, dipping burgers and sandwiches, or even stirred into soups,” Hull elaborated.

Hull is proud of the brand’s quality and loves hearing stories from consumers who profess their love for “Dottie.” “Everywhere I go, someone knows of Dorothy Lynch—it’s part of the fabric of their lives,” she shared. Recently, an enthusiastic fan of the brand contacted Hull to rave about the product, what it’s meant

Taco salad with Dorothy Lynch dressing

Dorothy Lynch bottles without sleeves

Pallet wrapper

MICHAEL HENNINGS

MICHAEL HENNINGS

to their family, and to ask if they sold any swag (Hull was thrilled to mail them a package of goodies).

According to Hull, Tasty-Toppings, Inc. values being a part of the Columbus community, often donating bottles of product to worthy causes. The company supports the annual Columbus Community Hospital fundraiser and recently donated 3,000 bottles to the Cattleman’s Ball, an event that raises millions of dollars each year for critical cancer research. Collaborations don’t stop with the com-

munity—recently the factory hosted a team of students from the University of Nebraska-Lincoln to facilitate a study on energy efficiency.

Currently, the company offers just two products, mainly distributed through broker marketplaces, but a few local restaurants do buy directly. Hull and her team are also investigating new product development to meet consumer preferences. For example, modern consumers are cognizant of their sugar intake, so the team is exploring sugar-free options.

Other ideas include healthier fat-free or low-fat options, spicier flavor profiles, or premixing the dressing with other products such as Sriracha sauce or ranch spices.

Hull is thrilled that Dorothy Lynch is part of so many family stories and strives to continue providing quality salad dressings for decades to come. “We want customers to be satisfied and happy with their purchase, enjoying it while creating memories around the dinner table with their families.”

Pizza with Dorothy Lynch dipping sauce

▲ Larissa Codr

Larissa Codr of THE FINICKY COOKIE hones techniques through creativity

Larissa Codr spent her formative years in Sitka, Alaska, watching artisans sell their wares to throngs of tourists emerging from docked cruise ships. The young woman stoked her own artistic tendencies by attending local fine arts camps and music festivals but didn’t explore baking until several years later.

Adulthood found Codr in Nebraska, where she excelled in managing successful sales teams. In recent years, feeling overwhelmed and overworked, the businesswoman took a step back from management and refocused on sales. In her newfound free time, she began tinkering with a new art medium: royal icing. Soon, crafting meticulously decorated cookies as thank you gifts for clients bloomed into a full-blown business, and The Finicky Cookie was born.

Alluding to the business name’s inspiration, Codr shared, “I’m a huge perfectionist, very particular to my own detriment.” The most minor imperfections aggravate the cookie artist, but that only benefits her discerning customers.

Mastering the new medium while working full time wasn’t easy, but Codr doesn’t do anything halfway. She spent hundreds of hours absorbed in YouTube videos, learning and practicing new techniques.

Her penchant for perfection led to a vanilla sugar cookie made with organic, high-quality ingredients. According to Codr, the key to a great sugar cookie base is not just taste and flavor but the way the resultant cookie behaves after cutting and baking. “It doesn’t crack at all—people ask if I file the edges, those things don’t move in the oven.” That said, taste is critical and not something the baker is willing to compromise.

Codr cherishes stories from customers who appreciate her hard work and attention to detail. Some have gone so far as to save one or two cookies to admire but not eat. “I want customers to feel elated when they first see my cookies. It brings me joy to bring other people joy.”

In December 2021, Codr was browsing Facebook messages when one stood out: a query from a headhunter asking if she was familiar with and interested in interviewing for the popular Christmas Cookie Challenge on the Food Network. “I thought I was getting punked!” she exclaimed. Despite her healthy skepticism, she agreed to the interview process and was not only cast in the show but emerged victorious.

Codr is constantly learning and searching for ways to improve and finds inspiration everywhere. A strong marketing background melds with her self-described “if it looks pretty I’ll buy it” consumer approach to take her packaging to the next level. She studies new techniques and ideas, striving to become more efficient at every step.

In a sea of many cookie makers, Codr knows the smallest of details matter. She strives to set her products apart by seeking out unique cutter vendors and taking liberties with the design. For example, she adds layered dimension by further embellishing a Santa toy bag

STORY BY ANNA HARTMAN PHOTO COURTESY OF THE FINICKY COOKIE

Pebble Cir., Omaha

with gingerbread men, presents, and candy canes created from icing transfers.

Codr is also no slouch in the savory kitchen and savors the preparation (and eating) of a home-cooked meal with her school-aged sons. In addition to cooking, she finds peace in a good workout. “I work out every day to relieve stress and take off the cookie pounds,” she shared.

In late 2022, Codr joined a womenowned cooperative that provides kitchen and retail space, collaboration opportunities, and support. Future expansion ideas include gluten-free cookie development, more flavor options, and teaching classes in the new space. Despite feeling occasionally overextended, she remains grateful and enthusiastic. “With any passion or hobby, don’t be afraid to go out on a limb and believe in yourself. If it makes you happy, do it,” she said.

With limited time, Codr doesn’t personally mentor other local bakers or designers, but she records instructional videos. Her advice to budding cookiers? “Practice, practice, practice. Be ready for late nights and long hours. It’s not a glamorous life, but the joy is worth it.”

THE FINICKY COOKIE

LARISSA’S PASSION

A passion for perfection

From proposals to parties, OMAHA POP-UP PICNICS creates meaningful experiences

SETTING THE SCENE

STORY BY NICOLE BUNTGEN PHOTOS COURTESY OF OMAHA POP-UP PICNICS

As the cold temperatures of winter begin to fade away, Nebraskans slowly welcome the early blooms of spring. Warmer weather offers more opportunities to spend time outdoors before the height of summer. To elevate these instances, Omaha Pop-Up Picnics offers a luxury approach to outdoor dining and brings the experience to you—so you can enjoy the moment.

From finger foods to scenic surroundings, there are many factors that play into hosting a classic picnic. No matter the occasion, these outdoor excursions provide an excuse to bask in warmer weather and dine alongside nature. Picnic prep typically involves finding a location, exploring various food options, and packing all the essentials— like a blanket and cooler. The setup alone can entail plenty of work, which is why the business handles all arrangements so attendees can simply show up and enjoy without worry.

Honing in on their love for decorating, co-owners Wendy Huynh and Alyson Taylor said most people wouldn’t go to the lengths to host a Pinterest-worthy picnic like they do. “That’s where we come in,” Taylor said. From start to finish, the two offer what they call a “luxury picnic experience” without the hassle. Whether it’s a date night, holiday picnic, or girls’ night out, Huynh said their services go “beyond a basic picnic” to ensure that no matter what the occasion may be, the experience is always memorable and effortless.

Despite its name, Omaha Pop-Up Picnics extends past an outdoor dining experience—proposals, baby showers, and bachelorette parties also contribute to the company’s portfolio. To ensure each event is most memorable, Huynh and Taylor customize each occasion with everything from fresh flower petals for proposals to festive décor for holiday parties. The co-owners said this allows them to set the scene and fit the vibe for whichever event takes place.

Rather than having people approach these experiences blindly, Omaha PopUp Picnics applies a pick-and-choose process that allows for convenient ease of booking from start to finish. Picnic-goers select a package, choose desired add-ons (if applicable), and pick a location and refreshments. From there, Huynh and Taylor handle the rest. “We take down a lot of noise that could typically be put in setup so it [the picnic] can have that minimalistic feel that people enjoy,” Huynh said.

Birthday party

Picnic setup ▼

Whereas warmer weather may increase bookings during the springtime, colder temperatures don’t stand in the company’s way. Incorporating spooky refreshments for Halloween and speciality décor for holiday parties help the business to host celebratory events year-round. The fall and winter seasons also open opportunities for in-home picnics and parties, decked with everything from aesthetic balloon arches to grazing tables for any occasion. Huynh and Taylor said this allows them to deliver an intimate experience despite being indoors.

Taking a luxury approach to classic picnic foods, Omaha Pop-Up Picnics trades sandwiches and potato salad for customized charcuterie and sparkling beverages to elevate its picnic scene.

Staple items like salami, brie, and various nuts make up the boards, but Huynh said the time of year factors into what’s included as food items. Whereas fresh berries are often used in the summertime, Huynh mentioned that crisp fall weather calls for caramel, apple slices, and grapefruit—all items she said play into an “autumn” color scheme for décor.

Recently, the business expanded into its first venue in Benson, Sundee Event Venue, to allow for larger parties inside a brick-and-mortar location. From west Omaha’s Zorinsky Lake to Lake Manawa in western Iowa, Omaha Pop-Up Picnics goes beyond the blanket to bring a refined approach to outdoor experiences—no matter the occasion. To book a picnic or inquire about gift cards, visit www.omahapopuppicnics.com.

MARASCO PHOTOGRAPHY

Picnic food and decorations

FEBRUARY 2020

OMAHA'S ENTREPRENEURSAVVYJAMES MANSKE

MAGAZINE