Monarch Prime & Bar

Chef Shawn LaHood

Shawn first started to learn about cooking inhigh school, both through taking every cooking class he could take and through his first job in fast food at Wendy’s. With each glimpse of truly professional kitchens, his desire to improve led to him seeking out the best chefs to learn from, knocking on everyone’s back kitchen door & soaking up knowledge like a sponge. Shawn spent a collective 6 years at Happy Hollow Club, amidst a slew of restaurants such as Mama’s Pizza, Brix, Hook & Lime, & Avoli Osteria. To take it further, Shawn successfully completed internships through the Alinea Group working at world class restaurants Alinea and Next in Chicago. In reopening Monarch at Hotel Deco, Shawn has been instrumental in developing the culinary team from the ground up, and his dedication to bringing Monarch to it’s full potential has led to his promotion to Chef De Cuisine. What is most important to Shawn is that no matter what, treat people kindly, and to strive to improve every day. When Shawn is not in the kitchen, he spends his time playing guitar & mandolin, swimming, and \ spending quality time with friends and family.

ULTIMATE BLT Duroc Pork Belly | Cured Egg Yolk | Tomato Fluid Gel Avocado Emulsion | Focaccia FAROE ISLAND SALMON PASTRAMI House Rye Bread | Whipped Ricotta | Pickled Shallot | Greens Wine Pairing-Matua Sauvignon Blanc MILLER DOHRMANN FARMS TOMATO SALAD Tomato Many Ways | Crispy Prosciutto Strawberry | Cucumber | Basil Sauce HANDMADE SHRIMP TORTELLINI Red Pepper Polenta | Lemon Zest | Ver Jus | Chili Oil BALSAMIC BRAISED SHORT RIB Chanterelle Mushroom | Roasted Carrot | Shaved Truffle Radish | Red Wine Demi Glace | Chives GO BANANAS Banana Mousse | Chocolate Walnut ‘Edible Dirt’ | Banana Bread Caramelized Banana | Grand Marnier Sauce

The Boiler Room Restaurant

Chef Andrew Novak

Andrew is the sous chef of the multiple time James Beard nominated Boiler Room Restaurant under Chef Tim Nicholson, and earned the status of student Culinarian of the Year in 2017 upon completion of his Metro culinary degree. His Hospitality veteran status spans many different avenues; from country clubs, hotels, corporate kitchens, to the fine dining kitchen he calls home. Despite any fatigue or demands the field may have, Andrew finds that when people have a memorable dining experience with him behind the stove, the joy he feels is ultimately worth it & serves as constant motivation. When not at the Boiler Room, you can find Andrew around live music, adding to his vinyl collection, frisbee golfing, hiking in the woods, and bringing together friends and family for a meal once a month.

ULTIMATE BLT Duroc Pork Belly | Cured Egg Yolk | Tomato Fluid Gel Avocado Emulsion | Focaccia FAROE ISLAND SALMON PASTRAMI House Rye Bread | Whipped Ricotta | Pickled Shallot | Greens Wine Pairing-Matua Sauvignon Blanc MILLER DOHRMANN FARMS TOMATO SALAD Tomato Many Ways | Crispy Prosciutto Strawberry | Cucumber | Basil Sauce HANDMADE SHRIMP TORTELLINI Red Pepper Polenta | Lemon Zest | Ver Jus | Chili Oil BALSAMIC BRAISED SHORT RIB Chanterelle Mushroom | Roasted Carrot | Shaved Truffle Radish | Red Wine Demi Glace | Chives GO BANANAS Banana Mousse | Chocolate Walnut ‘Edible Dirt’ | Banana Bread Caramelized Banana | Grand Marnier Sauce

801 Chophouse

Chef Eddie Vasquez

Chef Eddie was raised in San Antonio, Texas. He was inspired to go to cooking school by his grandfather who was a great cook. While attending Le Cordon Bleu he understood the meaning of technique and mise en place. Everything has a place and a purpose. After graduating from culinary school he met his mentor Mark Morton at Oceanaire Seafood Room. He had worked under Julia Childs and Eddie attributes his career success to him. After working at Abacus, Bolsa, Foundation Room, and Trulucks in Texas, he landed a job at Capital Grille where he really fell in love with fabricating red meat and the process of dry aged meat. Family is a big part of Eddie’s life and he along with his son moved to his wife’s hometown of Omaha, Nebraska so that they could be with her nieces and nephews as they grow up. After working at Butterfish in Blackstone Eddie wanted to get back to his love of fine dining steak houses which led him to the position of Executive Chef at 801 Chophouse.

AMUSE BOUCHE Scallop | Potato Leek Puree | Crouton | Caviar

TUNA TARTARE Avocado Mousse | Orange-Soy Glaze | Crispy Wonton

ROASTED GRAPE SALAD MIxed Greens | Honeycrisp Apple | Goat Gouda | Sherry Vinaigrette | Toasted Almonds

DOMESTIC LAMB CHOPS Tabbouleh | Eggplant Yogurt

FILET MIGNON Pommes Purée | Cipollini | Shiitake | Bordelaise Sauce

NY STYLE CHEESECAKE Blueberry Sauce | Fresh Berries

ALTO Kitchen and Bar

Chef Logan Kesselring

After studying culinary arts at MCC, Chef Logan Kesselring began his culinary career as a sushi chef, during which time he trained for 9+ years throughout Omaha. He went on to open his own food truck, Bomb Digs. He then trained at the Boiler Roomunder Chef Tim Nicholson. He is currently the Executive Chef and Owner at Alto Kitchen and Bar in Fremont, Nebraska, specializing in handmade pasta and handcrafted cocktails.

AMUSE BOUCHE Shrimp Tempura Maki With Chile Crab Sauce | Chinese Eggplant And Shredded Pork | Green Papaya | Salsa Verde | And Pickled Fresnos

NIGIRI FLIGHT Hirame Crudo | Tuna Crudo | Lomi Lomi Salmon | Aged Yellowfin

PASTA Duck Confit Ravioli | Beech Mushroom | Buffalo Sweat Stout Jus | Lemon Herb Ricotta | Micro Basil | Parmesan Mousse | And Truffle

SALMON Grilled Salmon With Farro | Sweet Corn Elote | Fermented Enoki Mushroom And Bamboo Shoots | Butter-Braised Radish | And Chive Oil

STEAK & POTATOES Tenderloin Kushyaki | Fried Yukons | Fermented Mung Bean Salt | Buttermilk Vinaigrette | Tonkatsu Smithfield Bacon | Gorgonzola | And Chives

DESSERT Basque Cheesecake Scallops With Elderflower Syrup | Grilled White Peaches | And Edible Flowers

Clean Slate Food Co. -

Chef Dylan Thompson

Chef Dylan is a 2015 culinary grand from Metro. During his culinary journey, he has worked both front and back of house throughout Lincoln and Omaha, obtaining his certified sommelier accreditation in 2017. Currently, Dylan is growing Clean Slate Food Co., which offers a home-delivered, prepared meal set weekly. Clean Slate also caters events from In-home wine dinners, to full sized corporate lunches. They are contracted to serve lunch weekly for Hudl and WP Engine, amongst other corporations in Nebraska.

AMUSE BOUCHE Salmon | Dashi | Thai Flavors |

FIRST COURSE Gnochetti | Truffle | Shallot Anchovy Sauce | Mushroom

SECOND COURSE Smoked Sausage Corn Succotash | Smoked Corn Purée | Pork Ribeye

THIRD COURSE Braised Beef Short Rib | Potato Pave | Broccolini

DESSERT Rhubarb Pavlova | Pistachio Pastry Cream

LeVoltaire Restaurant Francais

Chef Wilson Calixte

Life is a journey and right now, I feel blessed and optimistic. My journey began in 1979 in Port Au Prince, Haiti. In 1990, my family and I relocated to New York City, where I spent the formative years of my life. In my youth, I aspired to become a mechanical engineer, but due to circumstances beyond my control, the only kind of employment I was able to obtain was in a restaurant kitchen. Twenty-three years later and the hard work paid off when I, Wilson Calixte, became chef/owner of Le Voltaire French Bistro. At eighteen years old I started out humbly, as a dishwasher and over several years worked my way up the line. I discovered my passion: cooking, and embarked on a career in the restaurant industry. Through hard work and perseverance, I was made manager of two restaurants in New York City. Despite working six days a week, I also found time to start a catering business, Travel Chef Catering. Despite all the successes, Omaha beckoned and I listened. In 2010, I relocated to Omaha and quickly found work in the city’s food service industry. My first position was at V Mertz. That spring I interviewed and was hired as a sous chef at Le Voltaire. Once again, I had the opportunity to work my way up to chef de cuisine, a position I have held for the past four years. I couldn’t have asked for a more supportive and loving group of people than the Fichepain family, the staff at LeVoltaire and Le Petite Bakeries. Another part of my cooking journey is the work I do with Cooking Matters, a non-profit organization that provides elementary students with hands-on experiences cooking and preparing healthy meals. The proudest moment has been the ability to share this experience with my own eight-year-old son, Brendan. My journey is far from over and I would like to thank some of the people who are accompanying me. I owe a thank you to my wife of nine years, Tonya Calixte. I would also like to extend gratitude to my three children, Justin, Brendan and Brooklynn.

DUO DE FOIE GRAS Brioche Toastee, confiture Prunean a L’ Armagnac Foie Gras Duo w/seared foie, foie terrine, brioche toast point and plum armagnac marmalade

ROULEAN DE PRINTEMPS AU SAUMON ET CAVIAR Faro island salmon spring roll w/blood orange beurre blanc and caviar

FILET DE PORC YAZI SALADE D’ HARICOTS, SAUCE BBQ MANGUE Yazi crusted pork tenderloin w/black eye pea, mango bbq sauce and pikliz

TRU NORMAND

BOEUF WELLINGTON Tournee De Pomme De Terre, sauce Chasseur Truffee Beef Wellington w/tourne potato, veggies and black truffle hunter sauce

GATEAU AU FROMAGE Goat cheese cheesecake w/glaze apricot and creme chantelly

Pasta Amore Ristorante & Trattoria

Chef Nate Crawford

I grew up in Kearney, Nebraska, where I first started working in kitchens as a dishwasher, just over 11 years ago now. I’ve been in Omaha for 8 years. I started at Upstream Brewery, at their Downtown location, and then was hired at Railcar Modern American Kitchen 6 years ago almost to the day. With Jared Clarke’s guidance, I was really able to start growing into my role as his Chef de Cuisine at Railcar. When Jared asked if I was willing to take on a new challenge at Pasta Amore, I jumped at the opportunity to help continue its storied history, and made the move full time a year and a half ago. I’m excited to participate in my 2nd year of Too Many Cooks in the Kitchen!

BURATTA Micro Arugula | Roasted Beets | Calabrian White Balsamic Vinaigrette | Focaccia

CARPACCIO Sicilian Olive Oil | 35 Day Dry Aged Beef | Baby Kale | Truffle

RABBIT BRODO White Wine | Leeks | Fingerling Potato

SACCHETTONI Housemade Pasta |Truffle Ricotta | Brasied Beef Shank |Porcini Demi Glaze

AMARONE CHERRY MERINGUE

Performance Foodservice

Chef Brian Everman

Pitch

Chef Manuel Carino Acevedo

Manuel is supported in the company of executive sous chef James Bedha, executive sous chef Pat Maher, executive sous chef Jaime “Chino” Guzman. Our four Chefs have over 30 years of experience working together at PITCH. The talent our chef team brings to the table is unbelievable and you will find both executive sous chefs in both Omaha locations and Scottsdale, every day. Chef MC and his Chef Team have leveled up PITCH’s cuisine so much, we opened our third and soon to be fourth location in North Scottsdale, Arizona in the fall of 2022. The chef teams consistently deliver at all three locations, and soon to be four, under the direction of Chef Manuel Cariño.

AMUSE BOUCHE Smoked Salmon Roulade | Crème Fraiche | Salmon Roe | Cucumber

PHEASANT Oaxacan Mole Negro | Baby Beets | Butternut Squash

VEAL TENDERLOIN Truffle Sweet Potatoe Croquette | Veal Jus | Crispy Leeks

BISON SLIDER Candied Bacon | Piquillo Remoulade | Micro Arugula House-Made Squid Ink Brioche | Fontina

COAL FIRED OCTOPUS Carrot Puree | Confit Purple Fingerling Potatoe | Squid Ink Aioli | Lemon Pesto

PANNA COTTA Matcha Layered Cake | Covered In White Chocolate | Raspberry Coulis | Pecan Tuile

Sage Student Bistro | Institute for the Culinary Arts

Chef James Davis

Born and raised in Omaha, James Davis has been in the kitchen for most of his life, starting at the Happy Hollow Club at the age of 15. After graduating from Creighton Preparatory in 1998, he attended UNO with the desire to study architecture and engineering. While working his way through college at Happy Hollow, he had the realization that his passion was for creativity in the kitchen and not at the desk. After researching culinary schools across the nation, he settled on a little-known Cordon Bleu program in Scottsdale, Arizona. After years in the Southwest he eventually moved back to Omaha to be closer to his family. He began working at the Upstream Brewing Company under Executive Chef Gary Hoffman. He worked at the Upstream for 9 years in various roles, all the while keeping his eyes set on the goal of executive chef by the age of 30. At 27, he met his goal with the opening of the west Omaha Legacy location of the Upstream. Chef Hoffman encouraged James to get involved with MCC and eventually he accepted a part-time role as an adjunct chef instructor. In the years since James has had multiple experiences with opening restaurants in Omaha, including Rock Bottom Brewing Co. in the Old Market and Crave in midtown in the fall of 2010. During his years spent opening these establishments, he was afforded the opportunities to live and work in Minneapolis, MN and Denver, CO, where he met his wife, Bonnie. In the winter of 2013, James joined the group at Marks Bistro and became the 4th operating partner. In the winter of 2018, James joined the Institute for the Culinary Arts at Metropolitan Community College as a full-time chef instructor, and currently teaches coursework that supports the ICA’s live, open-to-the-public restaurant, Sage Student Bistro.

SEARED FOIE GRAS Black Truffle Scone | Pickled Plums

BEET SALAD Alliums | Fermented Strawberries | Beetroot Tuille | Sesame + Pepita | Granola | Chive Blossom Yogurt

CARAMELIZED LEEK POTAGE Pickled Shiitake Mushrooms | Frisee | Toasted Furikake | Fresno Chilies

ROASTED BUTTERFISH Miso + Maitake Sabayon | Port Wine Barberries | Cress Salad

SHORT RIB Herbed Mole Verde | Kimchi + Carrot Puree | Smoked Garum Mushrooms Sesame + Cucumber Salad Charred Shishitos

CHOCOLATE PAVLOVA Diplomat Crème | “Frangipane” | Caramel Paper | Whiskey Sauce | Pulled Hazelnut

Spencer's for Steaks and Chops

Chef Glenn Wheeler

Chef Glenn has been a part of the Omaha restaurant scene since 1994. Having manned the kitchens of some of Omaha’s best restaurants like Maxine’s, opening chef for both Omaha Prime and Passport restaurants and the ground breaking Bomba Dia restaurant and Chef Glenn’s namesake Wheeler’s. In 2004 Chef Wheeler participated in the opening of Liberty Tavern located in the 4 Diamond Hilton Omaha and stayed on for 5 yrs. Chef Glenn has been Executive Chef of Spencer’s for Steaks and Chops since 2010 and supports many local farmers and growers such as Plumcreek Farms , Bluff Valley Farms Truebridge Farms, Shadow brook Farms and Squeaky Greens Organics. Chef Wheeler is active in many charitable organizations and lends his hand in many ways to helping the community. He is also 3 time “Taste of Elegance’ winner for the Nebraska Pork Producers. Chef Wheeler has held many positions on the board of the Omaha Restaurant Association. Chef Wheeler was inducted into the Omaha Hospitality Hall of Fame in 2015. Chef Wheeler is always learning and travels to keep up on the very latest n the culinary world. Certified Angus Beef Brand Steakhouse of the Year 2021.

SNACKS Chicharron | House Made Jerky

GULF SHRIMP AGUACHILE Cucumber / Lime / Serrano / Baby Roma Tomato / Cilantro

SCOTTISH SALMON AL PASTOR Pineapple Glazed Baby Carrots

LABELLE FARMS DUCK CARNITAS Local Miller-Dohrmann Farms Oaxacan Green Corn Grits | Mole Colorado / Brussel Sprouts

ESPRESSO – CHILI RUBBED SMOKED PRIME CAB BRISKET Ancho Chili Bbq Sauce / Poblano Pepper Relleno

CHOCOLATE CHILI TORTE Cajeta ( Goat Milk Caramel )

Stokes Bold Southwest Grill

Victor Cabriales – Stokes West

Chef Victor Cabriales began his career training in a full service hotels then onto restaurants and country clubs.Victor joined the United States Army as a Combat medic and Air Defense Artillery. After his years of service, he studied Culinary Arts. Cabriales has held other positions during his tenure in the Culinary World, to include steward, cook, Sous Chef, Executive Sous Chef and Executive Chef. He has assisted with new hotel, restaurant openings. After working as Executive Chef at Stoke’s for five years, Cabriales recently moved into a hybrid role of Executive Chef and General Manager. Chef/GM Cabriales has made Omaha his home and truly enjoys creating new dishes and adding flare to traditional classics. He has shared his knowledge by training new Chefs in Omaha. Victor is passionate about his involvement with the Omaha Restaurant Association, Hunger Relief, Share Our Strength and Open Door Mission.

AGUACHILE “Ceviche” Style Shrimp | Vegetables

CREPES Wild Mushrooms | Mexican Truffle Purée

PASTA DE SALCHICHA Spicy Pork Sausage | Gnocchi | Green Onions

CONFIT “CARNE ASADA” Slow Cooked Salsa Macha | Corn Tortillas

ABUELITAS CHOCOLATE Chocolate 3 Ways

Stokes Bold Southwest Grill

Chef Marcos Mata Escudero

Marcos was born and grew up in Mexico City where he started as a boy working in his Great Uncle’s Tacoria restaurant. He and his siblings helped where ever they were needed, dish washing and bussing tables. His father taught him to prep the various salsas and other recipes. Marcos moved to the United States in 2010 coming to Omaha and getting introduced to its culinary scene at Firebirds Wood Fired Grill. There he met his mentor who took him under his wing and really started to teach him to cook. He followed his mentor to Blue Sushi where he worked his way up to the Chef position in 2015. After becoming the Chef at Baby Blue, they eventually moved Marcos to the Lincoln location where he was Chef for two years before coming back to Omaha. In 2022 Marcos was hired by Restaurants Inc, training and running the kitchen at the Stokes in the Old Market. Marcos loves the culinary freedom to experiment with new recipes at Stokes and will really be able to show off his talents as the Chef of Restaurants Inc.’s brand new concept opening in West Omaha in the winter of 2022/2023 along with Executive Chef Brian Howard of Taxi’s!

AGUACHILE “Ceviche” Style Shrimp | Vegetables

CREPES Wild Mushrooms | Mexican Truffle Purée

PASTA DE SALCHICHA Spicy Pork Sausage | Gnocchi | Green Onions

CONFIT “CARNE ASADA” Slow Cooked Salsa Macha | Corn Tortillas

ABUELITAS CHOCOLATE Chocolate 3 Ways

Stokin' Goat - A Casual Eating & Drinking Establishment

Chef Andrew Loughrey

Born and raised in Australia, Chef Andrew studied at the Australian School of Hotel Management & Tourism in culinary arts. On completion of his apprenticeship, Chef Andrew worked in various locations around Western Australia before embarking on his international culinary journey. He has worked in Canada, and throughout Europe, Vietnam, London and now Omaha! Upon arriving in Omaha, Chef Andrew worked for Caesars entertainment at Jack Binion’s Steakhouse at the Horseshoe Casino as a Sous Chef and then went onto run 360 Steakhouse at Harrah’s Casino for 4 years. He joined the Restaurants Inc. in 2016 and created the Stokin’ Goat which is a playful and spirited concept with a modern, rustic décor and a comfortable, casual atmosphere. Chef Andrew’s scratch kitchen has a variety of affordable, delicious dishes with intense flavors and satisfying textures. It has an affordable, creative wine list, seasonal craft cocktails and food driven beer selections. Chef Andrew is excited to be back supporting this event. He also loves to support March of Dimes and Completely Kid’s Pinot & Pigs.

HEIRLOOM TOMATO CAPRESE SALAD Aged Balsamic | EVO | Micro Purple Basil | Mozzarella

RAMP PESTO LINGUINI Parmesan Dust

HALIBUT Beet puree | Baby Spinach | Avocado puree | Almond

HANGER STEAK Pave potato | Asparagus | Port wine demi-glace | Garlic chip

GOAT CHEESE CHEESECAKE Lemon Honey | Fresh berries

Sysco Lincoln - Wholesale Restaurant Food Supplies

Chef Michael Rhoades

Michael Rhoades has an Associate degree in Culinary Arts from El Centro school of Culinary Arts where he also received the W. Price Jr. Memorial scholarship from the Texas Restaurant Association. Michael developed his own culinary style in Dallas while still a student there. He worked under local Dallas chefs Dwight Webb at La Cima and University Clubs, and also under Stephen Pyles as a part of the opening staff for the acclaimed Star Canyon Restaurant. A Certified Culinarian of the American Culinary Federation (ACF), Michael has Executive Chef experience with the Holiday Inn Convention Center, Doubletree Hotel, Buca di Beppo, Donia Restaurant, Champions Country Club & Flatiron Café. Michael also enjoys giving back and does that in many ways, primarily through his participation in many local fund raisers and through mentoring and teaching. He is an Adjunct faculty member at Metro Community College in the Culinary Arts Department where he is committed to “molding the young minds of future chefs.” His proudest accomplishments come from the graduation and further advancement of the apprentices that he has had the opportunity to train. He has mentored High School Pro-start culinary teams and helped guide his team to a first place win regionally. He has also taught many Continuing Education cooking classes just to share his love and passion of food with other local “foodies.” Michael is enjoying his new position at Sysco as Culinary Consultant.

FOIE GRAS MOUSSE Brioche | Arugula | Brandied Cherry

DUCK BREAST Japanese 5 Spice | Forbidden Rice | Beet Kim Chi

SMOKED SHORT RIB Espresso BBQ | Herb Roasted Butternut Squash

SCALLOP Apple Compote | Coralflower | Prosciutto

DESSERT Supplied By Culprit Café And Bakery

Sysco Lincoln - Wholesale Restaurant Food Supplies

Chef Michael Boisseree

Chef Michael Boisseree began his culinary career in 2008. He went to culinary school at Metropolitan Community College for the Culinary Arts in Omaha, NE and worked in various sects of the industry. He began in chain fast casual and independent local concepts and moved on to hospitality and banquets with Embassy Suites followed by fine dining at Omaha’s premier prime steakhouse Spencer’s for Steaks and Chops and corporate dining at Guckenheimer in Union Pacific and Google. He stepped away from operations to have more time with his family by accepting a sales position with Reinhart/PFG for 6 years as a Sales Consultant and Division Chef. He has moved to Sysco to further his career and continue growing his relationships with Restaurateurs and Culinarians as a Sales Consultant. He continues to create and get inspiration from traveling as his career develops and he incorporates the flavors and techniques from where he has been in his dishes and in his consultations with his clients.

FOIE GRAS MOUSSE Brioche | Arugula | Brandied Cherry

DUCK BREAST Japanese 5 Spice | Forbidden Rice | Beet Kim Chi

SMOKED SHORT RIB Espresso BBQ | Herb Roasted Butternut Squash

SCALLOP Apple Compote | Coralflower | Prosciutto

DESSERT Supplied By Culprit Café And Bakery

Talus Spirits and Sustenance

Chef Aron Mackevicius

Chef Aron began his career with the family business, the Lithuanian Bakery. Growing up in the bakery with his grandmother and cooking along side her and his father. Being taught how to make bread and the Napoleonas Torte. Aron’s passion for cooking started. During High School and College years, Aron grew his experience and passion for the culinary arts. Working with a Chef in college and became his apprentice. Working with him for a couple years Aron went on to work in several kitchens throughout Omaha. Wheatfields, M’s Pub, Upstream, 7M Grill, Twisted Fork, Railcar Modern American Kitchen, and now Talus Spirits and Sustenance. Chef Aron has participated in Too Many Cooks for several years and his passion for the event is led by his daughter Taylor Tylkowski. Taylor and Aron have participated in many fundraising events and even this very event several years ago. Taylor was a Graduate of ICA at Metro Community College but unfortunately had passed away right before graduation. Chef Aron continues to participate in this event and others to help raise money for ICA and other scholarship programs.

CEVICHE Whitefish | Citrus | Peppers | Mango | Cilantro

TALUS TOTS Roasted Fingerlings | Fondue | Mustard Drizzle

CRISPY BRUSSELS CAESAR SALAD Crispy Brussels | Romaine | House Made Caesar | Tomato | Parmesan Cheese

SHRIMP AND CASHEW PASTA Sweet Chili Alfredo | Shrimp | Cashews | Broccoli | Carrot

TALUS TENDERLOIN Beef Filet | Curry Potatoes | Vegetables | Balsamic Sesame Glaze

TALUS CHOCOLATE DIP Chocolates | Strawberry | Chocolate Crisps

Timber Wood Fire Bistro

Chef Jeff Everroad

Chef Jeff Everroad is a native of Omaha. He has been in the restaurant industry for almost 30 years. He graduated from the Culinary Institute of America in 2000. Prior to going to culinary school, he worked at Jams, Upstream Brewing Co., DoubleTree Hotel downtown, Raddison Hotel where the Monarch resides and Breckenridge Brewery. After graduating Jeff stayed in New York for 2 more years and worked for James Beard Award winning Chef Giovanni Scappin at Gigi. He then moved on to San Diego, California and worked as the Executive Sous Chef at Bertrand@Mister A ‘s for Alsatian chef, Stephane Voitzwinkler. He continued to work there for 4 years. In 2008 he had his first son and family became more important than the beach. It was time to leave California and return to Omaha. He then got the opportunity to help develop and be the Executive chef at Pitch in Dundee. Jeff was the Chef for 2 years. After Pitch he moved on to the Upstream Brewing Co. He was the Executive Chef for 9 years. Chef Jeff is now the current Chef at Timber Wood Fire Bistro. Outside of work he enjoys riding motorcycles, watching his two sons play their sports and he plays in a punk rock band called Mere Shadows.

AMUSE BOUCHE Artichoke And Lobster Crema | Mint Pesto | Aleppo | Crostini

YELLOWTAIL CRUDO Golden Gooseberries | Blood Orange | Olive Oil | Shallots | Calabrese Emulsion | Colatura

SEARED SALMON Orange Beet Emulsion | Beluga Lentils | Grain Mustard | Pancetta

PORK RAGU Pappardelle Pasta | Calabrian Sugo | Whipped Ricotta | Sweet Peas

BRAISED BEEF SHORT RIB Red Wine Reduction | Whipped Celery Root And Potato | Petite Carrot | Cipollini Onion

CHOCOLATE AND HAZELNUT TORTE Strawberry Compote

US Foods

Chef Tim Gallagher

Chef Tim Galligher’s culinary career began at the age of 13 when he worked at Trovato’s Restaurant bussing tables. He then worked at other various restaurants until he was 18, when he headed off to study photography and work for as a press photographer. Tim Studied at Metro Community College where he completed a Chefs Apprentice Program. He then worked his way up through the system until he became the Executive Chef at the Doubletree Downtown hotel in 2007. In 2010, Chef Galligher helped design and build Aura restaurant in Lincoln, NE before joining Sodexo USA for8 years as the Executive Chef for BCBS of Nebraska and the Campus Executive Chef of Creighton University. From there he made the move to US Foods as the Center of the Plate Specialist, assisting the sales team in the Omaha market. In 2020, Tim became the Food Fanatic Chef for the One Nebraska market for US Foods. He also does many charity events locally and in the Midwest region that benefit the hungry through the Food Bank for the Heartland and raise money for culinary scholarships. Tim was the winner of United Fresh, for produce, for business and industry, in 2016.

LOBSTER CHIPS Citrus | Jalapeno | Cilantro | Avocado | spicy Mayo | and Tokyo sauce

FOIE GRAS Chive Oil | Apple | Ginger Sugar | Pepper Corn | and Japanese Whisky

DUCK RAMEN Duck | Tonkatsu | Noodles | Smoked Baby Bok choy | Carrot oil | Pickle Enoki | and Crispy Shishito Pepper

TUNA TARTARE Lemon | Anchovy | Egg yolk | and Panko

BEEF SHORT RIB Beef Short rib | Wonton | King Mushrooms | Shaved Roasted Golden beets | Thyme Demi | Purple Potatoes | and Soft Egg Yolk

LYCHEE SORBET

V Mertz

Chef Jonathan Miller

John Miller is no stranger to celebrating happiness through the form of food; something he considers of utmost importance when discussing his relationship with dining. Starting in kitchens 12 years ago, he has worked with many chefs, cuisines, and culinary styles. He believes the key to being a good chef is to deliver a unique, creative experience, and most importantly, making people happy. A Nebraska native, John got his start in the Omaha area at the age of 16. He later spent five years honing his skills in downtown Denver. John joined V. Mertz upon returning to Omaha in 2019 and took over as Executive Chef in August of 2022. He notes the change of pace and focus on the fine details of food preparation and plate presentation as pivotal in his culinary journey. John is uniquely inspired by utilizing a wide array of culinary influence and flavors, recognizing citrus, spice, and umami as key concepts he likes to work with in his own dish creation.

AMUSE BOUCH Cucumber | pepper kimchi | micro kohlrabi

COURSE 1 Smoked eggplant hummus | Fingerling potato chips |Micro mustard

COURSE 2 Jerked salmon | Jasmine rice | Lemongrass broth | Cilantro

COURSE 3 Lemon sorbet | Champagne | Herb oil

COURSE 4 Morgan ranch strip loin | Mushroom gnocchi | Baby carrot | Cascabel chili sauce

COURSE 5 Chocolate tart | Passion fruit curd |Chocolate chanily | Olive oil jam | Candied cocoa nibs

PETITS FOURS