Dine Magazine Winter 2023

1022 Howard

restaurant and wine bar

Tuesday - Sunday, open for dinner at 5:30 p.m.

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.

POSTMASTER: Send address changes to DINE Magazine, PO Box 620, Elkhorn, NE 68022

Elevating the Nebraska dining experience

VOLUME 4, ISSUE 2 WINTER 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 Tendenza Food Styling & Photography

ADVERTISING ACCOUNT EXECUTIVE

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

CONTACT US (402) 587-2259 Carole@ DineNebraska.com PO Box 620 Elkhorn, NE 68022

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.

compost

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

As we make our way into 2023, I can’t help but take a moment to reflect on 2022. Looking back at this previous year, I am extremely proud of the stories we were able to share in Dine Magazine. Of course, we couldn’t have done so without the support of our incredible advertising partners and diligent team. We look forward to all that 2023 has in store, which includes continuing to shine a light on Nebraska’s inspiring food industry.

In this issue’s cover story, we take pleasure in the pie-making process. A wintertime classic, this dessert comes in many flavors, shapes, and sizes. The owners of Busy Bee Baking Co., The Pie Whole, and Carter & Rye prove this to be true and share their own unique takes on pie with us.

Omaha-based Lunch Box Foods is changing the “grab and go” convenience food industry with its fresh and ready-to-eat selections, and we take readers through the entire process in this issue. We also have the privilege of sharing another unique business concept in the metro: CTRL Coffee & Cereal Bar, which provides patrons with a retro experience designed with fun for all ages in mind.

Food connoisseurs will surely want to check out this issue’s Expert profile on Oscar Hernandez, owner of Corner Kitchen, a new restaurant that marries Mexican street foods with Asian flavors. Also in this edition, we explore the offerings of The Potter Sundry, home of the famous Tin Roof Sundae, in Potter, NE for our Dine Around Nebraska feature.

bins

The flatware hid on page 26 in the Supplier section of the fall issue.

Our beverage section is chock-full of tasty indulgences from Main Street Cellar, Long Dogs Distilling, and Roc Hopper Brewing Company. Plus, there’s much to be said about a good cup of coffee in a “good vibes” only environment, and we have the honor of telling Zen Coffee Co.’s story in this issue.

We hope these heartfelt tales of good food and drinks, community, and passion will warm you up this winter season.

Gabby Hellbusch Managing Editor

Monte Cristo sandwich with house-made tomato soup

Locals and visitors enjoy classic cuisine, nostalgic setting at THE POTTER SUNDRY

Famous smalltown diner

STORY BY ANNA HARTMAN PHOTOS COURTESY OF THE POTTER SUNDRY

The Potter Sundry is a small-town diner with a historic drugstore soda fountain famous for its Tin Roof Sundae, a decadent combination of vanilla ice cream topped with rich fudge sauce, chocolate ice cream drizzled with marshmallow crème, and generously topped with salted peanuts. The original creator found the sound of the peanuts raining down on the plate reminiscent of rain on the building’s tin roof, and thus the dish’s moniker was born.

Missy Marsh, current owner, grew up in nearby Peetz, Colorado, but spent the last 20 years managing restaurants and event planning at hotels in Denver, Washington D.C., and Miami. Marsh returned home to start her own catering business, The Farmer’s Daughter, but soon found herself in a position to purchase the Sundry from her sister-in-law Molly Marsh (owners purchase the business, the brick-and-mortar building is owned by the local historical foundation).

In addition to delectable ice cream treats, Marsh serves daily breakfast, lunch, and supper specials to friendly locals and hungry sojourners. Popular menu items include blueberry pancakes with housemade blueberry syrup, hand-breaded chicken-fried steak, lasagna, and Hawaiian burgers served with pineapple and teriyaki sauce.

It’s a family affair at the Sundry, where Marsh’s mother is a frequent fixture and her sister handles pastry chef duties—baking pies, pastries, and desserts. The new owner is grateful and happy to serve the community, “I want folks to feel like they can come in and get a delicious homecooked meal where I do all the cleanup.”

Relationships are important in small

towns, so Marsh uses local products where possible. Sonny’s Super Foods in Sydney hand cuts the chicken for the chicken-fried steaks, and beef is sourced from a farmer in nearby Peetz. Next summer, the creative cook intends to take advantage of local produce. Marsh also lauds the collaborative community, marveling that “businesses in town support each other, going so far as to ensure daily specials are unique.”

Potter, with a population of less than

400, is a quaint day trip destination located between Kimball and Sydney, about 15 minutes in either direction. The Potter Sundry isn’t the only thriving business in town. Chuckaboo Station, a Victorian-themed coffee and candle shop, opened last year in a historic 1920s gas station, and Flyover Brewing from Scottsbluff recently opened Hangar 39 in the original garage space, incorporating the original Model A tire rack and a vintage car lift into the bar.

Missy Marsh, owner of The Potter Sundry

PASTRY PERFECTION

Rolling

STORY BY NICOLE BUNTGEN

No matter the time of year, one delectable dessert can provide pleasure with every bite. There is always room for this heavenly pastry known as pie.

Each pie element serves its purpose, but dough lays the foundation for these beloved baked goods. A robust pie crust is buttery, tender, and uniformly browned. Founded by best friends Kate “Carter” Anderson and Sarah “Rye” Ryan, Carter & Rye specializes in hand pies that resemble small, golden pop tarts that fit in the palm of a hand. To Anderson, the dough is simple, but the

buttery and flaky crust is where the pie truly shines. No matter how delectable a pie’s filling is, Anderson said one must “trust the crust,” as a poorly made crust can ruin the entire experience.

Jodi Jefferson, owner of Busy Bee Baking Company, said cold butter, water, and quality ingredients make all the difference in crafting the perfect crust. “It’s something that can’t be rushed,” she said when discussing her process. She also noted that cold ingredients prevent mushiness and make rolling out dough easier, as a soggy crust makes it challenging to hold filling. Kati Smith,

The Pie Whole Carter & Rye

Elvis Presley Pie at Busy Bee Baking Co.

Southern Bourbon Pecan Pie served with vanilla ice cream at Busy Bee Baking Co.

Banana Coconut Cream Pie at Busy Bee Baking Co.

Butterscotch Pie at Busy Bee Baking Co.

Ingredients for the Southern Bourbon Pecan Pie at Busy Bee Baking Co.

Jodi Jefferson, owner of Busy Bee Baking Co.

owner of The Pie Whole, emphasized the importance of her crust and deemed it as the “vessel” of a good pie. If too much liquid is used, the dough can’t be rolled out. If too little fat is used, the crust will lack its crumble. While typical pies measure about 9 inches, Smith used inspiration from cupcakes to create the specialty her shop is most known for— miniature pies. “Why not a small version of pie so you’re not committed to a huge version?” she said.

Not only is this pastry a filling food, but the filling itself binds the pie together. Whether cooked on a stovetop or mixed in a bowl, a good pie filling delivers a contrast of textures and flavors. Beyond the beloved crust, the delectable filling buried inside is where a pie’s authentic flavor shines. At The Pie Whole, Smith said she likes to use natural thickening agents to help keep the integrity of the fruit used in the filling. Ingredient ratios play a vital role in the success of any pie, and bakeries like Busy Bee strive to master this delicate balance. From classic custards like coconut creme to unique specialties like bourbon pecan, the combinations

Gingered Pear Pie at The Pie Whole

Kati Smith, owner of The Pie Whole

created at Busy Bee provide a distinct pastry experience. Whether it’s a classic apple pie or a pastry filled with chicken tikka masala, Carter & Rye invites people on a flavorful journey through its variety of sweet, savory, and vegetarian options each week. “I want people to feel something when they eat it,” Anderson said.

Although recipes can be simple, each pie embarks on a unique journey before entering the oven. While some pies call for pre-baked crusts, others use a blind-bake method, which is when a pie partially bakes before filling is added. Pie weights are used to weigh down the pie crust so it keeps its shape in the pan while baking, and the crust is pricked with a fork to help prevent air bubbles from sneaking under the crust.

Because of the uniquely shaped hand pies, technique is crucial in the baking process for Carter & Rye, and fillings must be set before they bake.

“It’s a different take on the classic pie,” Anderson said. While a typical pie bakes for an hour, Carter & Rye’s hand pies take a mere 20 minutes, which helps the shop produce more products—many of which are frozen and sold with reheating instructions. Also working with a more miniature-sized pastry, The Pie Whole varies its baking times depending on the type of oven used. The bakery uses seasonal fruit from local stands, and Smith said fruit moisture can affect a pie’s crust due to its break-down times.

“You have to really watch it on the stove, but it makes me feel better knowing where the fruit comes from,” she said.

A notable element of pie is its presentation, whether it’s a geometric crust design or a delightful garnish sprinkled on top. With Busy Bee’s key lime pies, Jefferson said she often pairs these with lime embellishments, whereas her bourbon pecan pies are garnished with large pecans. She said that even the beads of moisture that dance atop her chocolate silk meringue pies are aesthetically pleasing to the eye. “In our minds, if a food looks good, it’s going to taste better,” she said.

Although quaint and convenient, Anderson admitted that she struggled to make Carter & Rye’s pies look appealing when the shop first opened. To bring life to these pastries, Carter & Rye’s presentation focuses on bright and vibrant photography as the hand

Kate Anderson, owner of Carter & Rye, Ariana Saffold, and Missy Nissen

Packaging a hand pie

pies can’t be topped with anything extravagant. Because the pies can be served hot and ready or frozen to munch on later, the on-the-go pastry offers a unique homemade feel without any fuss. Already unique in its minuscule nature, Smith dresses up The Pie Whole’s pastries with cut-out pastry shapes. From rustic autumn leaves to peach emojis, Smith said these unique decorations serve as a communication platform with her customers to showcase her personality. “Pie is my love language,” she said. “You can really make anything shine through your creations.”

The comfort that pie provides travels beyond its flavor—it brings people together and restores core memories. Whether served by itself, with a scoop of ice cream, or topped with mountains of whipped cream, there is no wrong way to indulge in this delightful dessert. Cold, snowy weather may be ahead for Nebraskans this winter, but thankfully a sweet slice of pie can warm up any day.

White Cheddar Salami Scramble with pickled peppers hand pie at Carter & Rye

Hand pies served with coffee at Carter & Rye

Oscar Hernandez, owner of Corner Kitchen

Oscar Hernandez opens CORNER KITCHEN, blending Mexican and

Asian flavors

A fascinating fusion

Oscar Hernandez didn’t intend to make the hospitality industry his life, but sometimes life surprises you. A job slinging pizzas at longtime Omaha spot Zio’s Pizzeria sparked a flame that was further fanned by stints at Vivace, The French Café, and The Market House. To further hone his skills, he burned the candle at both ends by taking classes at Metropolitan Community College’s Institute for the Culinary Arts while serving as sous chef of Old Market mainstay M’s Pub.

In these and other lauded local spots, the voracious learner found no shortage of mentors, including John Rea (Via Farina), Matt Moser (Stirnella), and Brian Langbehn (Coneflower Creamery). Hernandez shared, “I learned a lot from those guys about being creative and how to be on top of things when running a kitchen, making lists, and staying consistent.”

After years of toiling in others’ kitchens, the instinctive cook recently opened his own place: Corner Kitchen. It’s both his biggest source of pride and his biggest challenge. As Hernandez tells it, “There was always someone else to help before, but now the responsibilities fall on me, including leveling up business skills such as accounting and management.”

The idea for Corner Kitchen circled his mind for years, and when a suitable space was offered for sale, Hernandez and his wife Maira jumped on the opportunity. The concept was to marry street foods from his native Mexican culture with Asian flavors (Hernandez hails from

Hidalgo, about an hour from Mexico City).

“We are trying to do traditional Mexican food with Asian influences, so the carnitas are Korean carnitas, the japchae [sweet potato noodle stir fry] or Dan Dan noodles, instead of spicy ground pork, we use the same carnitas, chile de arbol, and another peanut sauce to incorporate Asian flavors.” Hernandez senses and highlights the similarities between Mexican birria broth and Vietnamese pho as well as gochujang and Mexican chile pastes.

When it comes to recipe development, Hernandez advises cooks to “just be playful.” The chef/owner and his brother collaborated on the intriguing caramelpopcorn inspired elote flan, a corn custard served with caramel ice cream. Another tempting creation is the Korean esquites (corn off the cob), mixed with cheese and gratinéed in the oven.

After years in the industry, Hernandez knows how critical it is to support local purveyors and form strong relationships when working from a scratch kitchen.

STORY BY ANNA HARTMAN PORTRAIT BY TENDENZA FOOD STYLING & PHOTOGRAPHY

OSCAR’S PASSION

CORNER KITCHEN

4218 S 50th St., Omaha (531) 213-2489

Corner Kitchen sources chicken from Plum Creek Farms; Terra Firma Fungi and Flavor Country Farms supply earthy mushrooms and microgreens; and Jen Miller from Miller-Dohrmann Farm provides authentic masa.

Relationships aren’t limited to food— the beguiling paintings of corn and pork lining the walls of the restaurant, as well as the compelling logo, were done by a friend Hernandez met when working at 801 Chophouse.

What advice would Hernandez give to others expressing a desire to open their own joint? “I don’t think there’s good advice, just try it to see what it will be. Start small, try popups first. Omaha is great for popups, there’s a little more good food here nowadays and it’s getting better each year.”

CTRL COFFEE & CEREAL BAR offers a crunch of childhood nostalgia

CEREAL CRAZE

STORY BY NICOLE BUNTGEN PHOTOS COURTESY OF CTRL COFFEE & CEREAL BAR

Picture this: it’s a Saturday morning, your favorite cartoon is on TV, and a bowl of cereal greets you at the kitchen table. The infamous Mario jump and “waka waka” Pac-Man sounds dance around your head, exciting you for the video games that await after breakfast. With a stomach full of deliciousness, you set foot onto your next adventure in the living room to beat Bowser’s Castle before your post-breakfast food coma hits. Ah, life is good.

Coffee and cereal may arguably be the perfect pairing to jumpstart the morning. The feeling of comfort and relaxation that coffee provides combined with the fun and ease of a bowl of cereal make for a breakfast built on happiness. After Nick Maestas launched Muchachos—a restaurant and food truck in Lincoln—he and his wife, Jenny, began their next adventure.

Striving to elevate the coffee scene in downtown Omaha, the two brainstormed how they could offer a unique establishment for any generation to enjoy.

Pairing inspiration from global cereal bars with nostalgia from their childhoods, the Maestas created a retro eatery complete with Ruth Bader Ginsburg coffee, 33 varieties of cereal, and 18 different toppings. Ready to make every day feel like a Saturday morning, CTRL Coffee & Cereal Bar was born.

Creating a concept solely built on cereal is challenging, so to stand out in the industry, the Maestas knew they needed to offer Omaha something that couldn’t be replicated. CTRL manifests a free-forall arcade decked with everything from

Jenny Maestas, co-owner of CTRL Coffee & Cereal Bar

Game controllers

Cereal options

Records and record player in front of the “idol wall”

Guitar Hero on Play Stations to Mario Kart on mini consoles to bring back childhood nostalgia. This means that while kids play games after their Saturday morning cereal, adults can enjoy their coffees—some of which are inspired by the team’s favorite idols printed on lattes.

When Nick Maestas discovered a

ripple maker that allows graphics to print on coffee, it was no question that CTRL needed it in its shop. As the only place in Omaha that offers this unique concept, the bar depicts celebrities who have impacted staff members, like Betty White and Prince, atop lattes. “Most people don’t go to local coffee shops just for coffee,” Jenny

Maestas said. Along with these staple offerings, portraits of these individuals are hung along the shop’s idol wall. “It’s people who used their craft with excellence, and that’s what we want to do,” she said.

The colorful coffee shop has become well known on social media platforms like Instagram, playing into the owners’

Latte with a printed design

Customized cereal orders with milk

Princess Peach drink

Menu at CTRL Coffee & Cereal Bar

vision. From a graffiti wall plastered with the word “love” to a wall strung with thrifted furniture, the shop’s savvy aesthetic not only creates satisfying photo opportunities but also offers employees an opportunity to rearrange shop items so the vibe is constantly changing. “We wanted our staff to be a part of it,” Jenny Maestas said. Many employees put their own spin on CTRL by bringing in their own furniture, such as grass rugs and coffee table books. “It’s not just a place to work,” she said. “This is their place, too.”

The possibilities are endless at CTRL, allowing customers to pick up to three kinds of cereal, two toppings, and milk of their choice. Maestas said this gives people the freedom to create their own concoctions that they love. Along with a wide variety of cereal choices, the toppings range from bananas to gummy bears so people can control what they want. “It’s a lot of sugar, but this is a place to let loose and do something out of the ordinary than what you would normally do,” she said. “You can decide if you want to be healthy or go wild.”

Since May 2022, CTRL has become a hot spot for Omahans and cereal lovers galore. While the retro vibes and colorful aesthetic draw people in, the passion for inclusivity and partnerships with local shops and nonprofits are what the Maestas are most proud of. Whether you’re craving a cup of coffee and a bountiful bowl of cereal or ready to get your gaming on, CTRL awaits.

odysseyd o w n town.com explore hasting

flavor

s , n ebraska

make reservations on

The vision of ZEN COFFEE CO.

COFFEE & COMMUNITY

STORY BY NICOLE BUNTGEN PHOTOS BY CHRISTOPHER TIERNEY PHOTOGRAPHY

To be “zen” means to feel peaceful, calm, and collected. When job burnout left Abby McLeay run down, she knew she needed some zen in her life. Finding inspiration from a quaint coffee shop in Cannon Beach, Oregon, the aspiring entrepreneur and her husband, Ryan, began their next adventure and launched what’s known today as Zen Coffee Co.

The Cannon Beach shop proved to be more than a fun memory for McLeay. Between its delicate details and recycled furniture, the sustainable design inspired the vibe and “green” focus behind Zen— shown through thrifted furniture and various recycled goods. At the time, few shops in Omaha carried anything outside of commercial coffee. Through her family’s travel adventures, McLeay learned about the world of specialty coffee and committed to sharing her knowledge with everyone she knows.

Menu items like coffee flights and double cups have made Zen well known in the community, but the shop is more than what its specialties have to offer. The journey one coffee bean takes to transform into a zesty cup of coffee is far from nothing, and McLeay will often spark these conversations with customers. From the farmers who grow the coffee beans used for Zen’s espresso to the distributors who deliver orders, Zen hones in on the details to ensure each item served is crafted with care. “You

open these doors, and you’re meeting farmers and distributors,” she said. “It’s such a cool industry that we have expanded into.”

Along with creating memorable customer experiences, McLeay knew she wanted to give more to her staff, customers, and community. She said the ongoing events Zen holds serve as an opportunity to bring people into one place and gather. Recently, she began teaching entrepreneur classes at local schools to help people grow their businesses. McLeay said these opportunities have given her a sense of purpose alongside running Zen. “It’s always short interactions with people every day, but it’s nice to pour myself into something and work one-on-one with people.”

Whether it’s a staff member serving a Belgian Waffle Latte, a customer creating conversations over coffee flights, or a farmer harvesting coffee beans, countless people play prominent roles within Zen. Perhaps stopping into the shop for a hot Americano is the highlight of your day, but the connections the McLeays have formed and the behind-the-scenes work done are what they pride themselves on the most. Excited to share Zen’s craft with the community, the people behind the business continue to bring others together and leave them with a feeling of closeness, inner peace, and acceptance— one sip of coffee at a time.

Ryan and Abby McLeay, owners of Zen Coffee Co.

latte art

Zen’s west Omaha location

MAIN STREET CELLAR welcomes

wine enthusiasts in downtown Elkhorn

Wine out west

Main Street Cellar in Olde Town Elkhorn is a cozy shop providing high-quality wine at accessible price points. From social outings to tastings and classes, the spot is a welcome addition to the west Omaha wine landscape.

Co-owner Chuck Olson gravitates toward bold wines for his own enjoyment, but his love of wine extends beyond the taste. Once he started studying the process, he became enamored with what true artisans can do with grapes to make compelling wine.

According to Olson, price is not the best indicator of well-crafted wine. “Ultimately, the source of the grapes is extremely important,” he elaborated. Terroir, the place in which grapes grow and mature, matters.

Main Street Cellar focuses on west coast wines with a heavy emphasis on Napa and Sonoma but offers a wide range of bottles from $15 selections to highly collectible bottles destined for the cellar.

The shop offers a biweekly selection of flights, typically a pair of whites and a pair of reds, as well as frequent tasting events highlighting featured wineries, appellations, or varietals. The cost of these tastings is typically waived with bottle purchase, making them an excellent opportunity to try something new. Wine club members enjoy benefits such as special events, monthly bottles, and wine locker rental.

A well-curated selection of small plates and dessert items are offered as a nosh to pair with the wines. For purchased bottles

opened onsite, a nominal $10 corkage fee is collected and distributed among service staff.

The team at Main Street Cellar is pleased to serve a loyal group of established patrons as well as those popping in for the first time. Future plans include expanded tastings with boutique wine makers, as well as a private label, Main

Street, on a Napa blend available only at Main Street Cellar and its sister store Pacific Cellars.

Olson expressed great pride in his staff as he looks forward to the coming months. “We are so excited for the response we’ve had from the community, the support from individuals has been tremendous, and we’re having a lot of fun.”

STORY BY ANNA HARTMAN PHOTOS COURTESY OF MAIN STREET CELLAR

Beer and art intersect at

ROC HOPPER BREWING CO.

Blending two crafts

The community of Syracuse in southeast Nebraska is very much like other towns its size. With a population of roughly 2,000 people, there is farmland, a hospital, and small businesses.

Over the past couple of years, the building that was once occupied by Town & Country Pharmacy on Fifth Street has transformed into a popular gathering place with unique art and craft beer. Owners Ben and Katy Biehl of Roc Hopper Brewing Co. spent two years renovating the building. Formerly an 1880s opera house, this building has a rustic charm that the Biehls wanted to maintain, while also enhancing the space with a modern look of contrasting black and white colors.

The atmosphere grabs guests as they walk into the taproom and see the walls covered in artwork with paintings of rock music icons. The bar has an elegant white top that is front and center. Ben Biehl said, “We wanted people to feel welcomed as they walk in, and our staff does a wonderful job of greeting everyone.”

Seeing the Biehls take their hobbies and turn them into a business has been fun for the community to witness. Katy expresses her creativity through painting, while Ben enjoys crafting innovative beers. Over the fall and winter months, visitors can expect to see tempting brews

like the ones listed below.

· The Beet Go Zahn Gose is a salty sour made with beet puree and coriander. The bright red color stands out in this unique 4.8% ABV beer.

· Mint Chocolate Stout is a sweet milk stout made with oats for that soft mouth feel that wraps in the chocolate and mint notes. This 6% ABV stout finishes with roastiness that balances this beer nicely.

· Honu Turtle Porter lives up to its name with chocolate, caramel, and pecan notes. This 6.9% ABV beer is a nice warmer on a cold winter’s day.

· Polar Bear White Coffee Stout blends a snickerdoodle coffee and Mexican vanilla beans in a blonde ale that is reminiscent of the roastiness of a dark stout. Take the plunge on this 6.6% ABV beer.

This winter, stimulate your senses by making a trip to Roc Hopper Brewing Co. Cheers!

STORY & PHOTOS BY MICHAEL MEYER

DINE SPIRITS

LONG DOGS DISTILLING crafts

signature brandies using local fruits

Spirits of Nebraska

Behind the Shady Rest Motel in Arapahoe, Nebraska, Master Distiller Ryan Hanzlick is working magic with native Nebraska fruits and grains. The award-winning spirits crafted at Long Dogs Distilling (named because the owners all have dachshunds or greyhounds) include local bourbon, vodka, and a slate of rare brandies that recalls simpler times.

Hanzlick and the owners enjoy tinkering with homemade wine and beer, so distillation was a comfortable progression. The distiller’s personal experience with surprisingly tasty homemade wine (in this case, mulberry) made him suspect that crafting brandy from local wild fruits would prove successful.

Judges at the 2021 Craft Distillers Spirit competition agreed, awarding Yote Yip Chokecherry Brandy a silver medal. Reminiscent of picking chokecherries for grandma’s jelly, this clean, crisp brandy has no added sugar or flavorings.

The process for making brandy is simple: crush fruit, add yeast, and ferment. The resultant fermented juice is then distilled in small batch hybrid pot stills—fabricated by Hanzlick himself— and placed in barrels to age.

Procuring enough wild plums, chokecherries, and pie cherries can be challenging, but Hanzlick remains adamant about sourcing local, even when it means hiring neighbors to harvest

and gather the fruit. Nearby, Old Cellar Vineyard provides Brianna, Frontenac, and Verona grape varietals used in the vodka and Badger Hound Eau de Vie.

Hanzlick, eager to hear about local growers, shared one such story, “A truck driver who stopped in for a taste told us about a local farmer growing blue organic corn for tortilla chips near Gothenburg.” That corn became the base mash for Old Blue corn whiskey, delivering complex, earthy notes not commonly found in that spirit.

According to Hanzlick, the tasting room has been popular, drawing curious bourbon-loving travelers who see the sign and pull in for a peek. “I love the reception we get from serious bourbon drinkers, especially those who come in expecting another bourbon from a young distillery to be subpar.”

For this local craft distiller, using wild fruit to craft age-old spirits is quintessential Nebraska. Bottles are available for purchase in the tasting room or on the website: www.longdogsdistilling.com.

STORY BY ANNA HARTMAN

PHOTOS COURTESY OF LONG DOGS DISTILLING

FAST & FRESH

LUNCH BOX FOODS

elevates the grab-and-go convenience food industry

Embarking on a road trip, most travelers eventually stop en route at a convenience store for fuel and tasty car snacks, perhaps peckish enough to try a prepackaged salad or sandwich. Omaha-based Lunch Box Foods has been providing sandwiches, salads, snacks, and desserts to area convenience stores and vending companies since 2013, surprising even the most discerning road-warrior palates with its ready-to-eat selections.

STORY BY ANNA HARTMAN

PHOTOS COURTESY OF LUNCH BOX FOODS

Company president David E. Burr has been in the food business for most of his life, from bagging grocery items as a teen to cutting meat at local Wohlner’s Neighborhood Grocery and Deli, where he relished the opportunity to learn butchery fundamentals from experts in the craft. Restaurant gigs helped pay the bills in college, where Burr pursued and earned a business degree.

In late 2011, the popular local food truck he was involved in found itself in

need of commercial food preparation space, so Burr acquired a small company called Laurie’s Lunch Box (started in 2001). After Localmotive ended, the entrepreneur focused his attention on a more upscale approach to convenience food, taking the original Lunch Box idea to the next level.

“Food manufacturing is at the heart of what we do, we just happen to specialize in grab-and-go convenience food items,” explained Burr. Over the years, the team has refined processes,

phasing out heating of ingredients and focusing on processing produce and cold mixing, including crafting their own salad dressings and sandwich binders.

The establishment, which employs over 50 people, is a dual jurisdiction facility, which means one part follows U.S. Food and Drug Administration (FDA) and the other U.S. Department of Agriculture (USDA) rules. The facility is raw-meat free, meaning all proteins and meats are USDA inspected and fully cooked upon arrival.

All products are made to order—prepared on day one, assembled on day two, and shipped on day three. The preparation department is responsible for ingredient fabrication such as slicing and dicing, but occasionally when it makes fiscal sense, prefabricated products are used. Becoming a USDA inspected facility in January 2021 made it possible for the company to expand its offerings to include salads with certain allowable meat products, which enabled production of entrée-sized chef, steak, and chicken Caesar salads as well as a new line of wraps.

Local bakery Rotella’s is the exclusive bread supplier for items produced (Rotella’s does not produce croissants and biscuits). According to Burr, “There is a noticeable difference in the quality because they deliver daily. We order bread today for tomorrow’s production.”

New recipes are developed according to customer demand, but most research and development surrounds shelf-life testing, labelling requirements, and improved process development, including the complicated but necessary HACCP (hazard analysis critical control point) plans.

The meatball sandwich is a popular option, always finding a place in the company’s top three selling items. Burr attributes that success to quality ingredients, including a precooked meatball and delectable sauce. Rounding out the top three are a club deluxe and a Reuben, something quite unique in the grab-andgo convenience food industry.

Lunch Box Foods offers both fresh (produce) and extended shelf-life product lines (no produce). The modified atmosphere packaging used in the fresh line (five-day shelf-life) is sealed with non-forming film under vacuum at less than one percent residual oxygen. A bit of food grade CO2 (for freshness and

Sandwiches, salads, and fruit

color retention) and nitrogen is added, with the goal of reducing oxygen, because oxidation rapidly ages food.

The advent of modified atmosphere packaging has made short shelf-life foods such as entree salads and snack trays with fresh fruit, diced cheeses, and club crackers fly off the shelves. Another benefit of the improved packaging is the ability to add fresh lettuce and tomato to sandwiches.

Burr described the preparation process, “The tomatoes are sliced and placed in perforated pans to reduce moisture, which greatly reduces residual sogginess.”

Lunch Box Foods offers three sales plans: direct wholesale, distributor discount, and direct store delivery. Direct wholesale most often involves vending operators, while distributor partners handle case pack and palletized products that are resold by regional food distribution companies such as Farner-Bocken (Carroll, Iowa) and Vistar (Kansas City).

Direct store delivery is provided by route sales representatives who perform inventory management and merchandising at the point of sale. This option includes a guaranteed sale program which

gives store credit for any expired items (the items are under dated by about nine days). These still-edible goods are then donated to local nonprofit Saving Grace.

Over the years, Burr has seen consumer trends change, but store owners still buy what sells, and that means a fresher, better-quality product on the shelves of local convenience stores in the Omaha area. “We pride ourselves on quality, not just product but customer service. We believe in Midwestern values, working with integrity, honesty, and transparency.”

Production

Production facility

Passion for Quality

From our humble beginnings, the hallmark of our company has been an unwavering commitment to quality.

By taking the utmost care through each and every step of the grape growing and winemaking process, we are able to consistently deliver world-class wines, spirits, and other alcoholic beverages for every occasion.

www.gallo.com