Dine Magazine Fall 2023

Marble Rye Loaf

Kaiser Bun

Cornmeal Kaiser Bun

Soft Potato Bun

Butter Brioche Bun

Rustic Hoagie

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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CONTACT US

(402) 587-2259

Carole@ DineNebraska.com

PO Box 620 Elkhorn, NE 68022

Elevating the Nebraska dining experience

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, Michael Meyer, and Andy Williams

DESIGNERS

Quentin Lueninghoener and Ben Vankat, Hanscom Park Studio

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

PHOTO STAFF

Christopher Tierney Photography // (402) 350-5699

SOCIAL MEDIA MANAGER

Nicole Buntgen

(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

Abby McLeay, owner, Zen Coffee Co.

VOLUME 5, ISSUE 1 FALL 2023

Cover photo by Christopher Tierney Photography

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!

TASTE

Letter from the editor

There’s just something about fall that delights the senses, and this issue of Dine Magazine was crafted with that notion in mind. From smooth sips to divine dining, each story showcases some of Nebraska’s unique flavors and experiences to tempt your taste buds this season.

Whether you like to drink it straight or in a cocktail, bourbon whiskey is a smooth spirit with a rich flavor. Nebraska-based Brickway Brewery & Distillery, Golden Sheaf Bourbon, and Loup River Distilling explain bourbon’s storied history and specific distilling process in this edition.

Butcher and charcutier Chad Lebo is an expert when it comes to sourcing local ingredients and delivering quality meats and products to his customers. Learn more about his passion in this issue and swing by his shop, Cure, to pick up an assortment of goodies for game days, holidays, or even your Pinterest-inspired charcuterie board.

The flatware hid on page 37 in the Community section of the summer issue.

Take advantage of autumn’s crisp weather and use this issue as a roadmap to explore some of Nebraska’s diverse dining and beverage scene. Enjoy a taste of elevated Midwestern food at downtown Omaha’s Burdock + Bitters (located inside Omaha Marriott Downtown at the Capitol District), take a day trip to Kearney to try an extensive menu at Nebraska Ale Works, or make a stop at one of the many establishments throughout the state that offer refreshing options from the Boulevard Brewing Co. portfolio. Bring out your creative side by visiting Red Path Gallery & Tasting Room, where regular wine and bourbon tastings take place. Indulge in art, local drinks, or attend one of the various classes offered.

Take in a marvelous view at Miletta Vista Winery, escape to a welcoming atmosphere at Lost Way Brewery, or

spend a cozy night in with a glass of Sandhills Elixir.

As we celebrate the 4th Anniversary of Dine Magazine and 10th Anniversary of Edge Magazine this October, I would like to extend my gratitude to our readers, advertising partners, and team for making these milestones possible.

Wherever the fall season takes you, we hope you’ll make it magical—and delicious.

Gabby Hellbusch Managing Editor

DINE AROUND NEBRASKA

Pepperoni cream cheese pizza on a cauliflower crust

Savor local flavors at NEBRASKA ALE WORKS

Ale needyou

STORY BY NICOLE BUNTGEN PHOTOS COURTESY OF

In the heart of Nebraska, Kearney is home to a small-town lifestyle that pairs urban amenities with local events and history. A leisurely road trip just off I-80, the city welcomes residents and travelers to an eclectic food scene bursting with international flavors. For those yearning for an upscale eatery with a touch of local flair, Nebraska Ale Works awaits.

Eager to bring a different taste to K-Town, co-owners Robby Yendra and Jim Gardner opened Nebraska Ale Works as a destination spot for unique eats and local sips. Pairing Gardner’s previous restaurant ownership with Yendra’s dream to own a food concept, Yendra said it simply “made sense” to bring their dream to Kearney.

Hence the name, the business houses more than 30 beers on tap to showcase Nebraska’s wide variety of breweries. Rather than brew its own beers, Yendra said Nebraska Ale Works’ goal is to highlight the state’s beer scene in an environment that leaves people returning for more. For those who prefer something more acidic, the pub also offers four different wines on tap, which Yendra said have been well received despite its primary focus on beer.

Beyond its extensive drink selection, the chef-inspired dishes bring original flavors to the small city of Kearney. Guests can stimulate their tastebuds with prosciutto-wrapped shrimp and jalapeño cream cheese. Alternatively, a burger with a custom ground sirloin and beef brisket blend may satisfy one’s senses as well. “That’s the beauty of having your own

place—we like that freedom to choose what’s on the menu,” Yendra said. “The culinary insight on food and our unique blend of ingredients shows we have something for everyone.”

Since May 2023, the co-owners have combined their backgrounds in the food industry to teach staff members about the importance of exceeding standards by taking care of people and delivering the highest quality of customer service. From staff members to guests, Yendra said the focus on people sets Nebraska Ale Works apart along with its combination of local tap beers and made-from-scratch food. Whether it’s a date night, family outing, or happy hour with friends, Yendra invites people to visit Kearney and experience all that Nebraska Ale Works offers.

NEBRASKA ALE WORKS

Lime margarita

Italian melt sandwich

FROM BARREL TO BOTTLE

Local brands bring bourbon to life

STORY BY ANNA HARTMAN

By law, the mixture of grains that are used to make bourbon must be at least 51% corn, and Nebraska is the third largest corn producer in the nation. The Cornhusker State and bourbon just might be the perfect pair.

Crafting bourbon is a relatively simple process: after at least 51% corn, any combination of rye, wheat, or barley can make up the remainder of a bourbon’s mash bill. The grains are milled and then combined with water in a mash tun where enzymes convert the starch

from grain into fermentable sugars. This liquid is strained (the solids are fed to grateful local livestock) and added to a brew kettle where yeast is introduced. The yeast transforms the fermentable sugar to alcohol and carbon dioxide, and the mixture finally makes its way to a still—an apparatus that heats, then subsequently cools liquid to condense vapor. Bourbon must be distilled at no higher than 160 proof and aged in new charred oak barrels for a minimum of two years.

Both Brickway Brewery & Distillery and Loup River Distilling distill bourbon

PHOTOS COURTESY OF BRICKWAY BREWERY & DISTILLERY, GOLDEN SHEAF BOURBON, AND LOUP RIVER DISTILLING

Golden Sheaf Bourbon

Brickway Brewery & Distillery

Loup River Distilling

▲ Brickway Brewery & Distillery barrels

in-house. Brickway head distiller Zac Triemert, located in Omaha, employs a copper pot still with an upward angled lyne arm (the piece that connects the head of a pot still to the condenser), which creates a lighter, more flavorful, well-balanced spirit. Brickway’s mash bill is 52% corn and a mix of malted barley, white wheat and rye, all sourced from the upper Midwest and Canada.

Loup River Distilling, located in St. Paul, NE, uses hybrid columnar stills and a mash bill with a higher representation of corn—closer to 80%. The corn is balanced with a smidgen of rye and barley, and all grains are grown by head distiller Eric Montemagni right in his hometown.

Literally field to bottle, Loup River’s Montemagni grows and harvests the grain, which is milled in small batches and placed in the mash tun. The grains are heated to just the right temperature (burnt corn isn’t delicious) and next the mash is pumped into a temperaturecontrolled fermenting tank to cool down to between 75 and 85 degrees Fahrenheit. According to Montemagni, the yeast used is fast-acting, so the fermenting period lasts a mere four to five days. The resultant liquid is then run through two hybrid columnar stills where the new make is distilled to between 140 and 150 proof and placed in new charred American oak barrels from Minnesota. Finally, the aging continues onsite in

Zac Triemert, president/head distiller at Brickway Brewery & Distillery

▲ Loup River Distilling

Loup River Distilling barrels

either the barrel room or the dedicated rickhouse. According to Montemagni, “Nebraska’s high humidity is perfect whiskey aging weather.”

David Mark Young of Golden Sheaf Bourbon is a passionate entrepreneur with a penchant for studying bourbon’s storied past. Years ago, he stumbled across a company that started in 1866, when Nebraska was a mere territory. Before long, his love for bourbon and intrigue about this historical spirit converged, leading him to revive the brand in 2020.

By 1875, years before the Federal government collected income taxes, Golden Sheaf was generating over 90 percent of Nebraska’s revenue. During prohibition, it was one of only eight distilleries in the country invited to continue distilling for “medicinal purposes.” Alas, the owners declined this opportunity and focused instead on supporting the notable Omaha

Owners of Loup River Distilling, left to right: Dirk and Jan Petersen, Lois and Terry Rasmussen, Andrew and Brenda McCarthy

Loup River Distilling

▲ Golden Sheaf selection

▲ Golden Sheaf Bourbon barrel

Stockyards.

Golden Sheaf does not source grain or distill spirits; rather, it sources quality spirits from other producers. Young relies on his trained palate to blend, crafting refined expressions for the luxury brand. “As a passionate bourbon guy, I spent a lot of time over the years familiarizing myself with bourbons and products,” recalled Young. With great proof comes great responsibility, and the visionary blender takes his job and palate very seriously, sourcing varied barrels from distillers across the country.

A batch of Golden Sheaf typically comprises three aged expressions, eight years and older. Striving for the most robust, flavorful blend, Young grades the whiskey out of the barrel at 120 proof, then grades again at 80 proof, and finally back up to cask strength before repeating the process blind. “The apex is where proof and flavor are maximized. Our bourbon is a more mature, high

flavor, high proof, luxury product,” he explained.

Triemert enjoys fostering whiskey interest and teaching patrons. “Starting with craft beer in the mid 90s, consumers became interested in the process and back stories,” he said. “They’ve now taken that interest and enthusiasm into brown spirits. Bourbon is accessible and affordable, and infinitely more complex than vodka. When people started on this adventure, the biggest thing people saw was Canadian Club their grandpa drank, and now people are like ‘oh wait it’s so much more than that!’”

Montemagni believes bourbon’s popularity is well-deserved and enjoys his bourbon straight up or in a traditional Old Fashioned or Manhattan cocktail. Triemert’s favored way to drink bourbon is with a single ice cube, but he doesn’t judge anyone’s preference. “I like to tell people ‘drink however you like it’ even a splash of coke is fine, start to learn

and you’ll grow and have fun doing it. Don’t be super pretentious, just enjoy it.” These thoughtfully crafted local bourbon bottles grace the shelves across the state at grocery and liquor stores, select bars and restaurants, and many are distributed throughout the country. “We can be found all over, from your average drinking hole to the nicer places,” shared Triemert. This fall, look for Golden Sheaf’s new brick and mortar spot near Oak View Mall, featuring a blending lab, bottling facility, education and retail center, as well as tasting room and venue space.

Nebraska’s affinity for all things local has proven positive for the smaller distilleries, and each of these award-winning Nebraska distillers is determined to continue learning and growing their brand. Interested whiskey drinkers can also find them wellrepresented at Omaha’s Whiskey Fest this October.

David Mark Young, president and master blender at Golden Sheaf Bourbon

JOSEPH SAAID

▲ Sandhills Elixir cocktails

Incorporating native flavors, SANDHILLS ELIXIR produces zero-proof spirits

Good influence

Trying to find something tasty and sans booze for Sober October? Local zero-proof spirit brand Sandhills Elixir has you covered. Inspired by the wild beauty and natural resources of the Nebraska Sandhills, Omaha food scientist Andrew Wassinger strives to provide a refreshing alternative for those desiring virgin cocktails.

To bring his vision to life, Wassinger collaborated with master brewer Chris Hernstrom and co-founder Kyle Arganbright of Bolo Beer Co. According to Wassinger, entering the alcohol-free spirit business made sense. “We looked at the trends in nonalcoholic spirits and discussed how we could complement what Kyle and Bolo were already doing but provide a different lens on different occasions. Maybe it’s a Tuesday night and you’re looking for something enjoyable to drink but have to get up early the next morning.”

Handmade at Bolo Beer Co. since 2021, naturally filtered water from the Ogallala Aquifer is infused with native botanical flavors of the region, including sage, elderberry, and chokecherry, to create a product that stands on its own, melds seamlessly with other ingredients, or adds dimension to cocktails that include alcohol.

Since its inception, the innovative company has added creative and

interesting elixir flavors not found in the Sandhills, such as jalapeño, ginger lemon, and cranberry, and collaborations with Omaha bartenders at craft cocktail spot Mercury have morphed into an annual presence at the popular Maha Music Festival.

The easiest way to find the unique spirit is to visit the website, but the product is also stocked behind the bar at restaurants and lounges around Omaha and Lincoln as well as Spirit World and Wine, Beer, and Spirits liquor stores. Sandhills Elixir, in the form of a premade cocktail, will also be available on tap at Bolo Beer Co. “Moving from beer to a nonalcoholic cocktail instead of water keeps the flavor experience going,” shared Arganbright. It’s a breeze to enjoy a refreshing beverage at home: serve it over ice with sparkling water and a slice of citrus, substitute it for the alcohol in your favorite drinks, peruse the website for easy cocktail recipes, or invent your own.

STORY BY ANNA HARTMAN

PHOTOS COURTESY OF SANDHILLS ELIXIR

Feel “at home” at LOST WAY BREWERY

Building deep community roots

Six years ago, life for two couples took a dramatic turn. Their internal compass told them it was time to find somewhere they could call home. Jason and Kimberly Hines grew up in Michigan, where they met in college. Mark Kraus, Kimberly Hines’s brother, was in the Marines and met his wife, Jessica Kraus. Jason Hines took a job in Holdrege, NE, and the Krauses would soon move there.

The couples enjoyed homebrewing and decided to take it to the next level. The former Sunglow Dairy building at 614 Third Avenue would become the home of Lost Way Brewery. During a soft opening in 2017, Mark Kraus said, “We were all lost, wandering the world before coming here. The compass (our logo) is broken now because we don’t plan on going anywhere. This is home.”

Since that opening, both couples have started families, had family members move to Holdrege, and have been active in the community. Jason Hines spent time on the city council, Kimberly Hines on the Holdrege Area Chamber of Commerce board of directors, Mark Kraus on the Veteran’s Memorial Board, and Jessica Kraus serves on the Phelps County Community Foundation and Grow Nebraska boards.

The brewery has been a focal community place where people come to enjoy craft beer and seltzers—along with each

other’s company. Jessica Kraus stated, “We love that we can give back to the community through various charitable organizations. In addition, we have helped people meet others in the community through events and groups such as our Run Club.”

Lost Way Brewery has introduced Holdrege to many different craft beer styles over the years, including:

Tres Corazones – In Spanish, it means “three hearts,” a tribute to the Krauses’ first daughter. This west coast style IPA has citrus notes, finishes with piney notes, and comes in at 6.5% ABV.

Ye Olde Creamery – This milk stout is roasty with chocolate notes. It’s slightly sweet and smooth coming in at 5.5% ABV.

As the winter holidays approach, Lost Way has special release bombers such as Baliente, an imperial Mexican hot chocolate stout with cinnamon and nutmeg. Make your way to Lost Way Brewery. Cheers!

STORY & PHOTO BY MICHAEL MEYER

Mark and Jessica Kraus and Kimberly and Jason Hines, co-owners of Lost Way Brewery

COURTESY OF LOST WAY BREWERY

Guests enjoying wine at Miletta Vista Winery

Find reds, whites, and a view at MILETTA VISTA WINERY

Wine in the 49

An entrepreneurial farm kid at heart, Mick McDowell was always looking for something to do, so when wine and grapes enjoyed a resurgence in Nebraska, he started dabbling in hobby wines. In 1999, a workshop on grape growing and winemaking sparked a future dream: owning a winery.

The dream became reality in 2007 when McDowell and his wife Loretta established Miletta Vista Winery, situated on a picturesque hilltop just north of St. Paul, NE, in Howard County. Years later, the endeavor still feeds the winemaker’s soul, “I enjoy the surprise of each vintage and the farming aspect of growing the grapes—it’s a constant challenge.”

Cold climate hybrid grape varietals such as Edelweiss and Brianna promoted development of the Nebraska wine industry, which currently requires that 60% of the grapes used must be grown in-state. “These grapes produce fruit-forward wines with a higher acidity,” explained McDowell. “Edelweiss is the Nebraska signature white, and Brianna, its close sister, is capable of dry whites that pair well with spicier foods.” Miletta Vista has enjoyed success with these grapes, including winning Best of Show in the US National Competition in Sonoma in 2012.

A beguiling new grape featured in the winery’s current offerings is Itasca, a dry white that is blended with Brianna. Another blend is top-selling Workhorse, which combines red varietals Marquette, Frontenac, St. Croix, and De Chaunac. The team has also dabbled in barrel aging with the Bourbon Barrel Aged Petite Pearl, a dry red with a lot of potential and a decent tannin structure, according to McDowell.

Their cleverly named wine club, comprising over 100 members, is dubbed the Miletta Vista Book Club, “because everyone knows book club is code for getting together to drink wine.” Membership benefits include complimentary wine and food, free tours, discounts, early event access, and more.

STORY BY ANNA HARTMAN PHOTOS COURTESY

The winery hosts many events, including autumnal sunset dinners, which begin with hors d’oeuvres and wine to be savored on the patio at sunset, followed by a 4-course farm-to-table meal with wine pairings. “Our motto is that our scenic beauty is second to customer care, culinary perfection, and wines of excellence.”

OF MILETTA VISTA WINERY

DINE

Miletta Vista Winery

Enjoy creative cuisine and cocktails at BURDOCK + BITTERS

AN ELEVATED EXPERIENCE

STORY BY ANDY WILLIAMS PHOTOS BY CHRISTOPHER TIERNEY PHOTOGRAPHY

Daniel Szucs, executive chef for Omaha Marriott Downtown at the Capitol District, and his culinary team are striving for a particular reaction when people sample the unique homemade cuisine at their downtown Omaha restaurant, Burdock + Bitters. “We want them to drop their fork and say, ‘Wow, that definitely wasn’t hotel food. That was amazing,’” said the six-year leader of the Marriott hotel’s culinary program.

Szucs and his dedicated chefs take that “not-hotel-food” mantra into account with every from-scratch seasonal menu they create. Burdock + Bitters is building a reputation among hotel guests and local patrons who delight in its regionally inspired, elevated Midwestern food with a fusion flair—delicacies such as an Omaha strip steak with a French black garlic bordelaise sauce, or a caramelized white chocolate brownie with sweet corn gelato and peppercorn basil caramel drizzle. Szucs even employs full-time pastry chef Natasha “Bird” Lulla—an extreme rarity for a hotel restaurant—and the full kitchen staff collaborates around

a whiteboard seasonally to create fresh, innovative food choices. “We want to push the bounds of cuisine,” said Szucs, who came to Omaha six years ago from Mason Street Grill in Milwaukee, WI. “It’s rare to see elevated food in a hotel, and we want to provide unexpected touches with every item on the menu.” Burdock + Bitters restaurant staff and bar mixologists are taking that same creative approach for Yelp special events such as barrel tastings of specially selected whiskey. The restaurant also hosts occasional high-end personal dining experiences with menus that reflect the ultra-fine dining of the east and west

coast. For a recent personal dining experience, Szucs and his culinary team created an exclusive night of “Memories,” with each handcrafted menu item inspired by the team’s recollections from their youth. “We bring out the big guns for these small, exclusive groups,” Szucs said. “Each course is interactive with the chef coming out to describe the course and explain their inspiration.”

Marriott’s location in the heart of downtown Omaha puts Burdock + Bitters in prime real estate to capture crowds from events such as the College World Series and Berkshire Hathaway’s annual Shareholder weekend. With proximity to concert venues such as the CHI Health Center Omaha, the Slowdown, and the new Steelhouse raising foot traffic around its location, the restaurant will sometimes offer speciality menus for concert nights. Recently, the restaurant also hosted a six-course dining experience crafted by Szucs and his culinary team, thoughtfully paired with multiple varieties of tequila. All of it is adding up to propel Burdock + Bitters to a consistent top-10 ranking among 330 Marriott food and beverage programs in North America. “We rank far and above hotels that have been around for a lot longer, and if you interact with anybody here, you will see why,” Szucs said. “You see it collectively from the entire staff—from housekeeping to the front desk to food and beverage. Everyone has very high expectations of our hotel, and every one of our employees recognizes that and wants to be the very best.”

Daniel Szucs, executive chef for Omaha Marriott Downtown at the Capitol District

Cheese and charcuterie

House smoked baby back ribs

CRAFTING EXCELLENCE

BOULEVARD

BREWING COMPANY steadily breaks new ground in industry

Thanks to a spirit of innovation infused by its founder, Boulevard Brewing Company continues to thrive as a 35-year-old Kansas City craft brewery evolving its product portfolio to stay ahead of trends in an ever-shifting industry.

STORY BY ANDY WILLIAMS

PHOTOS COURTESY OF BOULEVARD BREWING COMPANY

Cases in point would be Boulevard’s expansion from its flagship Unfiltered Wheat Beer that put the company on the map, to developing a line of ready-to-drink craft cocktails, taking a dominant position in the hard seltzer market, and planning forays into the emerging nonalcoholic scene. Boulevard also crafts barrel-aged beers such as Bourbon Barrel Quad, Whiskey Barrel Stout, and Rye on Rye, and has one of the largest barrel-aging facilities in the country. “Innovation is the name of the game in the craft beer industry,” said Boulevard Market Manager Chris Scimecca. “It’s very competitive and crowded and you have to stand out, and

sometimes that’s not even enough. You have to innovate beyond beer or you’ll get left behind.”

Boulevard founder John McDonald would most certainly approve of the brewery’s astute moves into other offerings. After touring the beer-brewing regions of Europe and falling in love with craft beer in the mid-1980s, McDonald found a dearth of brew options in the states, so he began to experiment with home brewing. A carpenter by trade, McDonald eventually asked his parents for early inheritance and convinced his wife to sell their home and moved into a turn-of-the-century brick building on Kansas City’s historic Southwest

Boulevard Brewing Co.

Boulevard. A vintage Bavarian brewhouse was installed with used equipment from a closed German brewery, and McDonald quickly became known as the guy in Kansas City who gave away beer on Southwest Boulevard. “He took his first keg to a Mexican restaurant and served it to some old guys who had been drinking domestics their whole life,” Scimecca said. “They told him not to quit his day job, but he sold out the first keg that night. He’s still a Kansas City legend.”

But he didn’t get there by resting on his laurels, and neither has Boulevard. McDonald morphed his first filtered wheat brew into an unfiltered variety, and Boulevard soon couldn’t keep up with the demand. “It became synonymous with Kansas City and was outselling national brands all over the city,” Scimecca said. “Now, one out of every three craft beers sold in KC is a Boulevard brew.”

Brewhouse #1 was running 24/7 to keep up with the Wheat demand when Boulevard expanded and built a second brewhouse with 100-barrel brewing capacity. Wheat production shifted there, leaving Brewhouse #1 open for McDonald to experiment and try his hand at some Belgian-inspired brews. That’s when Boulevard’s “Smokestack Series” of higher-alcohol content brews was born, with the dry-hopped Saison “Tank 7” becoming the flagship of the line. This crisp, dry, effervescent, and complex, straw-colored ale starts with a surge of fruity aromatics and big grapefruit hoppy notes, before tapering to a dry, peppery, lingering finish. Tank 7 has become the perfect pairing for just about

any type of food. “The high carbonation scrubs the palate and makes it pair beautifully with bar food to steaks, French cuisine to a hot dog,” Scimecca said.

McDonald retired after selling Boulevard to the family-owned Duvel Moortgat Brewery—a 150-year-old Belgian brewer that McDonald coincidentally favorited on his early European beer tour—but Boulevard hasn’t wavered from its trend-setting roots since the 2014 acquisition. Boulevard’s “Fling” line of ready-to-drink craft cocktails was ahead of its time in 2019 and holds a strong position. In 2020, Boulevard released its “Quirk” line of hard seltzer, which is outselling craft beers throughout the Midwest and holds the #1 slot in the Kansas City area ahead of national seltzer brands. Sixteen flavors of Quirk have been crafted in less than three years—all made with real fruit juice and a floral element, such as Cherry Blossom & Lime, Strawberry Lemon Basil, and Blackberry Sage. “We wanted to create the best-tasting drinks in that brand family and convert non-seltzer drinkers to seltzer drinkers,” Scimecca said. “We wanted to make sure the flavor was right, and it stands out because it tastes so good.”

Boulevard is a zero landfill facility, as sustainability has always been an important focus for the company. In fact, McDonald started Ripple Glass, a glass recycling company that gathers over 700 tons of glass every week from residents and businesses in the Kansas City area and surrounding region, and then processes it into usable materials.

Boulevard continues to strengthen its distribution in the “Midwestern bubble” of states that include Nebraska and Iowa—with deep roots in Nebraska mainstays such as the Crescent Moon and Maha Music Festival in Omaha—and is now sold in 42 states and 13 countries. True to its history, Boulevard brewers are working on the company’s next iteration: nonalcoholic brews to capture its share of what is expected to be double-digit growth in nonalcoholic drinkers in the next five to 10 years. For example, Boulevard’s “Flying Start” is a year-round nonalcoholic IPA that has kept joy in the category. “Sometimes you can get overly analytical about it all,” Scimecca said. “But at the end of the day, it’s beer and everyone should enjoy it and have fun with it.”

Unfiltered Wheat Beer

Chad Lebo, butcher and owner of Cure

Committed to local sourcing, Chad Lebo of CURE delivers quality products

For the love of food

Passionate butcher and charcutier Chad Lebo grew up near small butcher shops in the Pennsylvania countryside, where a passion for quality local products, heritage meats, and nostalgic food traditions was part of daily life. These early experiences planted a seed that would germinate and thrive in an unlikely place: Madagascar.

Lebo’s wife’s career beckoned the couple abroad for a year, but that year turned into several, and he found himself craving a taste of home in the form of cured meat. Referencing family recipes and the seminal book Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn, Lebo taught himself to cure bacon, ham, and sausage.

After returning to the states in late 2013, Lebo opened Cure, a tiny butcher shop in Fort Calhoun, NE. In this compact space, Lebo and butcher Beau Williams work in tandem to break down local animals and preserve them through traditional curing and smoking techniques that have fed folks for centuries.

In addition to fresh meat cuts and Faroe Island salmon, an extensive seasonal menu features traditional fresh sausage recipes from Europe, Africa, and South America; various European-style charcuterie; Italian dried meats and salamis; and various pâtés, terrines, and rillettes. To round out the larder, Lebo also offers fermented hot sauces, pickles, and sauerkraut. “The menu is seasonal—there are just two of us and a 16-page menu, so not all options are offered all the time,” explained Lebo.

Lebo sources Berkshire pigs, American Wagyu beef, and bison from small local purveyors such as TD Niche Pork, Little Mountain Ranch and Garden, Imperial American Wagyu Beef, Central Nebraska Buffalo, and Plum Creek Farms. Grits

and grains come from Miller Dohrmann Farms, honey comes from Fat Head Honey Farms, and other local farmers provide vegetables, mushrooms, and nuts. Lebo’s passion is evident in his love for local. “Everything we source is exceptional, and we know the farmers by name. Customers also get to know these farmers and the products start to mean more as the overall impact on the local food community goes farther.”

Along with the scientific precision and historical knowledge necessary to execute effective food preservation techniques, Lebo has learned how to run a small business and to balance his obligations. “I think it is important to know there will be long and hard hours, but you still have to be strong enough to take one day to maintain a family and personal life to avoid getting burned out—it’ll degrade your customer service.”

Cure has won seven National Good Food Awards, some for items offered just once a year. “I think we’ve won the most National Good Food Awards per square foot of shop in the country,” Lebo joked. He further explained, “One reason we are especially proud of the Good Food Awards is that they are judged blind—judges don’t even see the name of the product, the only way to win is to be delicious, and even then you still have to get vetted for farm and workplace practices.”

Lebo relishes the satisfaction that comes

STORY BY ANNA HARTMAN PHOTO COURTESY OF CURE

from making a quality product and enjoys hearing customer comments tinged with a nostalgia that surpasses the taste and quality of his handmade items. His heritage recipes are influenced by his own ancestors, including his great aunt Helen from Pennsylvania, who grew a huge garden, putting up over 500 quarts of pickles, fruits, and vegetables each fall. For dozens of years, she hosted huge weekly Sunday dinners for 30 people, making homemade ice cream and serving the preserved bounty from her garden.

After 10 years, Lebo is in the process of moving from the small store in Fort Calhoun to a larger venue in Omaha. He is excited about being a part of a neighborhood, teaching more classes, and spreading the word that good food matters and tastes better. “It’s satisfying to see people who have taken classes from us that are years later still making their own cured meats or continued their learning. They are curing and using techniques learned in our classes and saw a difference in making something themselves.”

Lebo is overflowing with gratitude for the Omaha community and customers who have supported these traditional foods and local farmers for 10 years. “We wouldn’t be able to exist if there weren’t regular customers who spread the word for us. It’s allowed us to grow slowly and steadily, gaining loyal followers and people we love to see, not just customers but friends.” The space is expanding, but the traditions remain the same: simple and delicious, let the flavors shine through. And that book that kicked things off in Madagascar? It remains a fixture in Lebo’s workspace—greasy, smudged, smoky, and well-traveled.

Red Path Gallery & Tasting Room promotes local art and sips

DOWN the path

STORY BY NICOLE BUNTGEN PHOTOS BY EMILY NIX PHOTOGRAPHY

Branded as the nation’s Fourth of July City, Seward, NE, offers a unique suburban feel in a quaint small town. As numerous businesses line the brick roads of the historic downtown district, one unassuming spot welcomes visitors down the “red path” to explore their senses, feed their curiosity, and appreciate everything Nebraska has to offer.

Dating back to 1886, the building’s history originates from a local financial institution formerly known as Cattle Bank. After a 60-year run, the bank switched gears and renovated into a law firm until two local artists stumbled upon the building. In 2013, Jeanne and Verle Wiemer transformed the space into what is known today as Red Path Gallery & Tasting Room.

The couple sought a place where local artists could display their art in a smaller community setting. Inspired by the idea of following one’s path, the concept was created for people to gather and appreciate local artists, wines, beers, and events. This

way, the local artisan scene wouldn’t be limited to larger cities like Omaha and Lincoln, offering more opportunities for those in more central or southeastern Nebraska.

Searching for a way to reinvest in their community, Seward natives Alison and Chase Koch took over ownership in 2018. From expanding its artist portfolio to launching an extensive tasting room, the Kochs continue to grow Red Path and showcase all that Nebraska offers in an environment that treats one’s tastebuds, sparks creativity, and brings the community together.

When people think of art galleries,

Chase and Alison Koch, owners of Red Path Gallery & Tasting Room

bright, open spaces neatly decorated with large art structures may come to mind. Often a quiet ambiance, galleries house many treasures ranging from paintings to sculptures to photographs—opening the mind to roam each room and discover new stories.

At first glance, the gallery may look like any other mom-and-pop shop with small trinkets posted in its window. Lined with deep, red trim, the gallery leads members of the public inside to explore their curiosity. From the original mosaic tile flooring to the marble lining the walls, the gallery combines past architectural elements with the present inside an inconspicuous, laid-back environment. In place of checking in at a reception desk, visitors will find a quaint guest book perched atop a console by the entryway, decorated with local business cards, travel

Wine and whiskey tasting

Gallery entrance

guides, and newspapers. A few more steps inside will welcome visitors to the bar, packed with everything from local craft beers to wine racks to vintage soda pops.

Rather than a space with soaring ceilings and an open-concept layout, Red Path invites guests inside what feels like a childhood home, from its close-quartered feeling between walls to ceramics and jewelry on wooden dressers. Red studio lights graze the ceiling tile, illuminating the wall art and lighting the way further down the path. Instead of generous space between items on display, many artwork pieces pose next to each other—similar to a Pinterest board—welcoming the mind to a visual discovery journey.

In the heart of Red Path, the original bank vault greets visitors with a cozy sitting space, carrying the “red” theme inside with its furniture and abstract flooring. “People can sit and unwind but still feel involved in the space,” said Alison Koch. “It’s a huge piece of history that’s the main focus of the gallery.” Ample seating spread throughout the building allows guests to gather and

entertain conversations that enrich the experience and encourage time to slow down.

For those interested in exploring a different avenue of art, Red Path offers various art classes and tasting events for the community. Celebrating its tenth anniversary this year, the gallery continues to bring awareness to Nebraska’s art scene, often surprising people along the way. From Alcohol Ink classes to bourbon and wine tastings, Red Path has become a designated spot for people to explore Nebraska art, indulge in local beverages, and gather for community events.

Art galleries comprise an eclectic mix of people from all walks of life. Whether inspired by art, thirsty for a beverage, or ready to explore a creative outlet, Red Path invites people on an unexpected journey to experience art in a different environment. What does Koch say to those interested in walking the Red Path? “Maybe they’ll find their own path when they come here or find artwork they never thought they’d love.”

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