Person Of The Year
Story Of The Year
A man on a mission
City has a food boom
CHAD NATION News Editor cnation@nonpareilonline.com (712) 325-5738
The call came in at 2:22 on the morning of Sept. 20. A fire call at 705 Hillcrest Ave. There would be injuries; there would be a fatality. A father lost a son. No one in the home saw or heard a smoke detector before the fire ripped through the two-family residence. Firefighters arrived within five minutes of the first 9-1-1 call. When they arrived, the fire was so hot the first fire captain on the scene was concerned that the fire truck was too close to the structure. The grass was starting to burn around the house, and most of the home’s windows were blown out. It took crews 45 minutes to put out the blaze. They were too late to save 7-yearold Alex Buzzetta. The fire caused Council Bluffs Fire Chief Alan Byers, a professional firefighter for more than 30 years, to question everything. There has to be a better way. Byers was angry as he sat his desk the day after the fire. In the past, the Council Bluffs Fire Department had a program to give away and install free smoke detectors for anyone in the city who was interested, but that was several years ago. He sat down and wrote a letter to Ameristar and Harrah’s casinos that said, “Here’s where we’re at.” That morning the Alex Project was born. Because of his need to turn the tragedy into a proactive movement, Byers has been named The Daily Nonpareil’s Person of the Year for 2010. “I didn’t get into this business for personal accolades,” Byers said upon finding out about his selection. “But if it will help to get the word out about this project, I will accept it. “I have been in the fire service since 1975, and I have always been passionate about it, but I have never been this emotional about an issue.” “A project like this will only succeed if there is a voice out in the wilderness calling out,” said Tom Schmitt, publisher of The Daily Nonpareil. “Alan is that voice.” Mayor Tom Hanafan said Byers came into his office the morning following the fatal fire. “Alan said that in this case, (the fatality) shouldn’t have happened,” Hanafan said. “When you serve in the department as long as he has, you know when things shouldn’t happen. He took this on personally.” Byers said that while a smoke detector wouldn’t have saved the house, he is almost certain it would have saved the life of the 7-year-old.
Staff photo/Cindy Christensen
Council Bluffs Fire Chief Alan Byers has been named The Daily Nonpareil’s Person of the Year for 2010. “Property is all replaceable; it’s the people we are worried about,” he said. Hanafan said Byers has been able to keep the issue at the forefront of the community. “He has gotten the department and people excited about it,” he said. “He’s always been a firemen’s fireman. He believes in the department, and it has been his life.” When the casinos received Byers’ letter, they immediately donated money to the project. They were followed by donations from Woodmen of the World and Wal-Mart. Menard’s came forward to offer discount prices on the purchase of smoke detectors. Interstate Batteries donated batteries and vowed to help on cost with future purchases. Energizer also stepped up with a battery donation. Individuals began donating as well. Gabe Sullivan wanted to honor his father, Mike Sullivan, who worked at the Council Bluffs Fire Department for 27 years, before retiring in 2001. Unfortunately, Mike Sullivan died in January after a battle with cancer. To honor his father and raise money for the Alex Project, Gabe Sullivan hosted a community event in October. “Basically, I wanted to do something in my dad’s name,” Gabe said. “This would have been something I know he would of done if he were still here.” Byers said anonymous donations have also come to the department, and some not so anonymous. As part of the project, Council Bluffs firefighters are checking homes BYERS/See Page 4C
JON LEU Managing Editor jleu@nonpareilonline.com (712) 325-5728
The buffet of options available to those who like dining out in Council Bluffs grew far more sumptuous in 2010. New dining options include everything from pasta to pizza, from tacos to egg rolls and from steak to chicken. While there were, as always, a number of interesting and important stories in the year now ending, the substantial growth of the smorgasbord of dining options in the city – when added to the host of options that already existed – made it our odds-on pick for the story of the year. Despite a winter for the record books, Culver’s, a national chain famous for its frozen custard and the freshly cooked butter burgers, opened its doors Feb. 21 at 3245 S. 24th St. in its stand-alone section of the Market Place shopping center. As the restaurant opened for business, general manager Cole Richardson said the restaurant, which seats 89 inside and also offers a number of outside tables with umbrellas for those days when the weather cooperates, would be open seven days a week from 10 a.m. to 10 p.m. Culver’s butter burgers – the crown of the bun is lightly buttered and toasted – are a staple. But there are also three different melts, the Reuben, the Wisconsin with Swiss cheese and the sourdough, that features cheddar. Culver’s is also known for its fried chicken as well as for cod from the north Atlantic. Walleye is available during Lent. Other dinner entrées include shrimp, beef pot roast and chopped steak. Sandwich favorites, in addition to the butter burgers, include chicken tenders, pork tenderloin, grilled ham and Swiss on rye and hot dogs. French fries, mashed potatoes, coleslaw and onion rings help round out the menu. Known for its frozen custards, Culver’s offers chocolate and vanilla on a daily basis along with the flavor of the day. For those who enjoy Asian dishes, China Wok restaurant opened this year at 2412 W. Broadway, for years the home of Kentucky Fried Chicken. China Wok, owned by Randy Gao, features a wide variety of appetizers, soups, fried rice, chow mein or chop suey, egg foo young, noodles, pork, chicken, beef, seafood, Szechwan- and Hunan-style menu, and numerous house specialties and combination platters. Among the most popular items are sweet and sour chicken and General Tso’s chicken, which Gao described as crispy, sweet and spicy. Other favorites include roast pork egg roll, crab Rangoon, hot and sour soup and walnut chicken. Mark Shamblen and Jack Neff, opened the Hog Stop BBQ, 3621 Ninth Ave., May 1 in a building that had long housed the Red Onion nightclub. But while “BBQ” is an integral part of the business name, the menu goes far beyond barbecue food, with
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Shamblen commenting that the menu will stretch to the far side of 250 items in the near future. “We do things differently,” Shamblen said. “That’s what we try to do – be unique.” And “unique” includes smoked macaroni and cheese as well as breaded pepper rings. The Hog Stop’s BBQ sandwich and dinner list features pork, beef or turkey, and the barbecue list also includes chicken and smoked sausage. Steak lovers can enjoy them in three sizes, including a 16-ounce rib eye for those with large appetites. Rather than wings, the Hog Stop’s appetizers are thighs, along with pepperjack cheese sticks and pepper rings. The restaurant, which seats 175 and also offers a meeting room, serves breakfast all day long. Cafeino’s Bakery Café, which opened May 26 at 3424 W. Broadway, specializes in kolaches, an authentic Czech sweet roll that is offered with a variety of fillings, including meat and cheese. Cafeino’s even offers the feeling of old-world Europe with murals of Prague’s historic buildings by Omaha artist Richard Harrison gracefully adorning the walls of the breakfast and lunch deli. Before opening, owner Tim Nelson and his son spent two weeks learning about creating the best possible kolaches from an expert chef in Texas, where the pastries are a favorite. In addition to the signature kolaches, Cafeino’s also offers cinnamon rolls and twists, lemon bars, zebra brownies and peppermint pinwheels, among other sweet treats.
For lunch, the menu includes Rueben sandwiches along with Philly cheese steak, Cajun chicken, turkey and pastrami, barbecue pulled pork, grilled cheese, turkey and Swiss, club and tuna sandwiches. Then, there’s the coffee. Patrons can select from cappuccino, Americano, mochas, lattes, the flavor of the day and the special house secret blend that owners plan to keep secret. There are nine tables seating 24, and there’s room to expand as the business grows. The Tuscan farmhouse-design Olive Garden located at 3707 Denmark Drive in Council Bluffs’ Metro Crossing shopping center opened in late October with Carla Barry as general manager. The Olive Garden focuses on classic Italian cuisine, plus chicken, beef, pork and seafood in a home-like Italian setting. Barry is one of more than 1,000 managers who have trained at Olive Garden’s Culinary Institute of Tuscany and visited its Riserva di Fizzano restaurant, which serves as the source of inspiration for many dishes on Olive Garden’s menu. Every year, 100 managers spend a week in Tuscany learning the timehonored traditions of Italian cooking and working side by side with Olive Garden Executive Chef Romana Neri as part of the restaurant’s ongoing culinary training program. While not a restaurant in the traditional sense, Hy-Vee’s new $15 million West Broadway facility, which
FOOD/See Page 4C
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