2024 Too Many Cooks Images

Au Courant Regional Kitchen | 6064 Maple St, Omaha, NE 68104 | Phone: (402) 505-9917

CHOVY CANIGLIA

Chef Anthony “Chovy” Caniglia was born in Omaha with deep Sicilian and Italian American roots. He grew up in the famous Omaha Caniglia familly restaurants,Caniglia’s Bakery, Mr C’s, Caniglia’s, Venice Inn, Royal Boy, Cani-glia’s top of the world, Caniglia’s Tavern, Piccolo Pete’s, and more through the past 100 years. His mother is from Vicenza, northern Italy, and the Caniglia side from Carlentini, Sicily. Cooking from homegrown garden produce and learning from a young age his parents instilled quality principles, perfection, and work ethics. Cooking with family as a child and working for family created his drive for cuisine and respect for small businesses. Working for a Sicilian family he is lucky to be alive to this day. Lots of words were exchanged is the past 17 years, as well as a lot of Italian hands knocking over wine glasses during arguments. Chovy has worked in numerous restaurants including Avoli Osteria, Mula, Salt 88, Market house, and Espana. He started as a protege for chef Benjamin Maides in 2014 at Avoli, and for Carlos Mendez at Espana in 2015 and has been with them ever since. In 2016 Au Courant opened and he became sus chef, followed by becoming the chef de cuisine in 2019. Chovy loves to work a lot and be surrounded by co-workers that share a passion for excellence, creativity, and a having fun at work attitude. In his free time he enjoys being in the outdoors, a good frozen pizza, and driving motorcycles.

2024 DINER’S MENU Images

AMUSE BOUCHE
Osentoskis Bierock – Cabbage | beef | onion | malt vinegar

FIRST COURSE
Pasqualina – Spinach | egg | ricotta | puffed pastry

SECOND COURSE
Mari e monti – Grilled octopus | beef heart fricassee | orange | ramp salsa verde

THIRD COURSE
Culurgiones – Smoked chicken | pomodoro | pecorino | anchovy

FOURTH COURSE
Bistecca – Arugula | beef fat | focaccia | potato | sunflower

DESSERT
Olive oil cake – Rhubarb | strawberry | grapefruit | Angelica

Backlot Pizza + Kitchen | 6200 South 205th Street I Elkhorn, NE 68022 | 402-227-4726

PAT RATIGAN

Chef Pat Ratigan’s culinary journey took an unconventional turn when he enrolled in culinary school at the age of 28, driven by a lifelong passion for food and flavor. Under the guidance of mentors like Jon Rea, Joel Mahr, Jose Dionicio, Paul Kulik, and Glenn Wheeler, Pat quickly made a name for himself in the industry.
His early career included attending and graduation from The ICC at Metropolitan Community College where, notably, Pat led his collegiate competition culinary team to victory at the National Championships. Pat then thrived in the kitchens of acclaimed establishments such as Brix, Taita, and Le Bouillon, where he absorbed knowledge and refined his skills.
Pat’s culinary adventures continued as he navigated through diverse culinary landscapes, from the elegance of V-Mertz to the bustling energy of Ika Ramen and Izakaya. His culinary prowess even earned him a coveted spot cooking at the James Beard House during his tenure at Lot 2 working with Joel Mahr. With each new endeavor, Pat’s culinary repertoire expanded, from the sophistication of Via Farina to the mastery of Spencer’s Steaks and Chops. His talents also graced the kitchen of Lost Rail Golf Club before he assumed the role of head chef at Backlot Pizza and Kitchen.
Beyond his culinary achievements, Pat finds fulfillment in fatherhood, cherishing moments with his two-year-old son, Julien. As he continues to push culinary boundaries, Pat remains committed to his craft, infusing every dish with passion, creativity, and a touch of his unique culinary flair.

DINER’S MENU

AMUSE BOUCHE – SMOKED BEEF TOUNGE

potato + rye crumb | cherry mostarda

dill creme fraiche | beluga caviar

-champagne-

1ST- BEEF TARTARE

caper + shallot | pickled red onion | frisee + raspberry vinaigrette

quail egg yolk | sourdough points

-2022 Foris Pinot Noir-

2ND- SHRIMP PASTA

shrimp + scallop tortellini | sweet corn brodo

corn + red pepper salpicon | herb oil + calabrian chili oil

-2021 Crowded House Sauvignon Blanc-

3RD- CHICKEN ROULADE

croquette + mousse + jus | cipollini + chestnut mushroom

pickled peach + gastrique | rainbow chard

-2022 Chalk Hill Chardonnay-

4TH- BRAISED PORK BELLY

madeira glaze | chevre potato tots | beluga lentils

celeriac + apple | lemon herb aioli

-2018 Buena Vista Cabernet Sauvignon-

D- PISTACHIO TIRAMISU

pistachio gelato | ladyfinger crumb

TO VIEW DINNER IMAGE GALLERY 

 Cibo Vino | 1101 Jackson Street | Omaha, NE 68102 | (402) 505-5322

DON DOTY

Chef Don has been in the Omaha food scene for over 25 years now. He is a self- taught chef, starting his career as a personal chef with his boutique catering company. Since this modest beginning he has been a chef/owner of three restaurants in Omaha. In May 2023 chef Don opened Cibo Vino in the Old Market (11th and Jackson) with Wendy Becker who is co-owner and handles operations. Cibo Vino serves Italian inspired food and wine in a relaxing atmosphere, where he encourages everyone to celebrate life one meal at a time.

DINER’S DINNER MENU

FENNEL AND ORANGE SALAD Kalamata olives | goat cheese| arugula finished with red wine vinaigrette

CIOPPINO Bay scallops | shrimp | mussels in a tomato broth with toasted focaccia

PAN SEARED TROUT Atop wild mushroom ragu

BRAISED BEEF SHORT RIBS Three root puree and red wine reduction

CANNOLI Filled with lemon ricotta and topped with caramel and raspberry sauce

TO VIEW DINNER IMAGE GALLERY 

 Dynamite Woodfire Grill | 1299 Farnam Street I Omaha, NE 68102 | 402-915-4900

ANDY RIBELIN

Chef Andy was born in Germany and traveled extensively with his family at a young age. His formative years were spent on the Texas border giving him a true appreciation for diverse culture and cuisine. After a few years in New Mexico as a Blacksmith, he moved to Colorado and found his passion for cooking. His first position was working in a small Moroccan restaurant where he developed a palette for flavor. From there, Chef Andy embarked on what would ultimately be his true passion, fine dining. Chef Andy has worked for some of the top restaurants and resorts in Colorado, as well as a short stint abroad in London. Chef Andy believes whether it is a vegetable, herb, or animal it is smart enough to drink water and grow to the sun, and we are lucky enough to play with these quality ingredients. It is Chef’s belief that gathering ingredients as close to the source as possible allows minimal effort in creative, quality menus. Currently Chef Andy is the Executive Chef at The Farnam Hotel in Omaha, Nebraska!

DINER’S DINNER MENU

AMUSE  -Country Pate Terrine- Duroc Pork Shoulder | Fois Gras | Niman Ranch Bacon | Dried Cherries served with House Brioche | Pickles | Wholegrain Mustard

1ST COURSE  -Compressed Watermelon- Calypso Feta (Dutch Girl Creamery) | Fried Basil (Gather Farms) Baby | Arugula | Blue Borage Flowers | Yuzu Gel

2ND COURSE  -AK Weathervane Scallop- English Peas | Asparagus Tips | Celery Root Puree | Pea Shoots | Black Grapes | Verjus Gel

3RD COURSE  -The Game Course- Venison Cheeks | Lamb Merguez Sausage | Pomme Puree | Candy Stripe Beets | Ramps | Blackberry Bordelaise

4TH COURSE  -Baileys Crème Brulee- Cappuccino Crunch Ice Cream | Bada Bing Cherry

TO VIEW DINNER IMAGE GALLERY 

Clean Slate Food Co. | 1233 Millwork Avenue I Omaha, NE | 402-276-5107

COLLIN WERNER

Born and raised in Omaha, I started my culinary career by taking dual enrollment classes through the Institute for Culinary Arts at MCC (ICA), while in high school and quickly gained a love for food. After high school, in 2018, I attended the ICA and was part of Culinary Team Nebraska. I’ve worked in a number of different types of restaurants from pizza to breweries to fine dining. Hard work and dedication has paid off and I have met some good people through the years. I’ve worked at Clean Slate for just over a year and recently became the Executive Chef. Being able to focus on a work life balance while cooking good food with good people has been a great change of pace.

DINER’S DINNER MENU

STRAWBERRIES  Stewed strawberries | rhubarb pickles | sorrel | black pepper

TARTARE  Beef Picanha | ramps | mustard oil pickled mustard seed | cured egg yolk | cracker

RAINBOW TROUT Lemon beurre blanc | asparagus | English peas | salmon roe

CRISPY PORK BELLY  Logal grits | sherry agrodolce glaze molasses poached fennel | honey | fennel almonds

SPRING BOURGUIGNON  Mushroom agnolotti | green garlic cream sauce braised chuck flap | mushrooms, parmesan | chive

RHUBARB TART  Strawberry semifreddo | malted white chocolate crumb

TO VIEW DINNER IMAGE GALLERY 

 Committee Chophouse | 302 South 36th Street | Kimpton Cottonwood Hotel I 402-810-9500

BRANDON NYBERG

My name is Brandon Nyberg. I’ve been cooking professionally for ten years now. I am currently the sous chef at the Committee Chophouse in the Cottonwood Hotel. I’ve worked in Lincoln and Omaha during my career at a lot of high-end places, and learned under some of the best chefs in the state. My technique is French-based but enjoy trying new styles.

DINER’S DINNER MENU

AMUSE  pickled romanesco | purple cauliflower purée | goat cheese | honey | chili oil

STARTER  smoked trout rillette | lemon, pickled corn | radish | apple | rye

SALAD  compressed melon | cantaloupe | honeydew | watermelon | goat cheese | juniper

PASTA  sweet potato cappellacci | port salute | sweet peppers | garlic

ENTREE  top sirloin | butternut squash | gnocchi | cauliflower

DESSERT  thousand layer cake | chocolate | strawberry | marscapone

TO VIEW DINNER IMAGE GALLERY

 Happy Hollow Club | 1701 South 105th Street | Omaha, NE 68124 I 402-391-2341

SHAWN LAHOOD

Shawn has never been far from a kitchen for his entire working life and shows no signs of slowing down well into his second decade of his cooking career. A veteran of many styles and levels of kitchen and currently the Chef de Cuisine at Happy Hollow Club, Shawn absolutely loves the versatility of cuisine that the club allows him to be a part of, as well as being able to work with so many great people! An ever-developing professional, when not in the kitchen Shawn actively pursues wine and spirits education to bridge the gap between the front and back of house, and is currently an active board member of the Omaha Restaurant Association, donating his time and skills when possible. When not in the kitchen, Shawn enjoys spending time with his wife Alicia, playing a variety of instruments, reading a good book and lap swimming at the pool.

DINER’S DINNER MENU

1ST Lobster  Petite Lobster Claw | Mango Coulis | Kiwi Gel | Tarragon

2ND Smoked Rainbow Trout | Panna Cotta | Royal Ossetra Caviar | Chive | Aleppo

3RD Mosiac of Leeks | Coconut Mlk Vichyssoise | Rhubarb | Nori | Pickled Mustard Seed | Sorrel

4TH Plum Creek Farms Chicken Agnolotti | Wild Mushroom | Nettle Pesto | Fava Beans | Sunchoke | Parmesan

5TH Cabernet Marinated Connealy Steak | Berrichonne Potato | Cauliflower Puree | Asparagus Tip | Black Currant Bordelaise

6TH Pears, Amaretto and Pistachio | Pistachio Two Ways | Amaretto Pear Gelato | Black Mission Fig

TO VIEW DINNER IMAGE GALLERY 

Mola Yido Catering 203-909-3531

JAMIL BAH-TRAORE

Chef Jamil Djibril Bah-Traore is a West African immigrant from Togo. He is a tenacious chef and entrepreneur who aims to cast fresh and diversified light on Africa’s rich culinary history. Chef Jamil Bah-Traore is the founder of House of Bah Food Group and House of Bah Foundation formally known as Eat N’ Talk Africa. These organizations’ goal is to enhance equitable employment access and cultural diversity in the community through food education and credentialed culinary training. They also create learning forums that promote the intercultural exchange of BIPOC culinary heritage, sparking meaningful conversations about inclusion toward building equitable and sustainable communities for people of color. Chef Jamil Bah-Traore spent over a decade working for corporate America in management capacities in numerous industries with organizations such as PacifiCare, AT&T, Citibank, PayPal, and TPG before pursuing his love for becoming a chef and making a career transition in 2013. Chef Jamil continued his culinary apprenticeship at Dante, Brandeis Catering, the Omaha Marriott Regency, the Hilton Omaha, and the Omaha Marriott in the Capitol District, where he held positions ranging from line cook to banquet chef, culinary supervisor, and purchasing and receiving manager. Chef Jamil Bah-Traore holds an associate’s degree in culinary arts from Metropolitan Community College, a bachelor’s degree in business from Bellevue University, a master’s degree in hospitality and restaurant management from the University of Houston’s Conrad Hilton College of Hotel and Restaurant Management, an IT project management certificate from the University of Illinois in Springfield, and a digital marketing certificate from Metropolitan Community College. When he is not hustling and bustling in the kitchen or building bridges to fill the social gap in our community, chef Jamil likes historical books and documentaries, as well as spending time with his family on road trips. You can read more about the work Chef Jamil is doing at www.houseofbah.com and www.eatntalkafrica.org.

DINER’S DINNER MENU

NODÉ DUMPLING Beef| Onion | Carrot | Leeks | Cashew |Saffron

BOUILLABAISSE DE FUFU  Egussi | Spinach | Mackerel | Crawfish |Mussels | Shrimp

KUMASHI RED RED  Black Eye Peas | Plantain| Mafe (tomato sauce) | Pikliz | Trout

THE JOLLOF EXPERIENCE  Jasmine | Plantain | Chakalaka | Avocado| Suya Beef

KHASH KHASH  Cracker | Cream | Milk |Vermicelli |Pistachio

TO VIEW DINNER IMAGE GALLERY 

LET IT FLY BAR | 1080 Capitol Ave, Omaha, NE 68102 |  (402) 504-1082

JEFF EVVERROAD

Chef Jeff Evverroad 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 two 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 four 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 two years. After Pitch he moved on to the Upstream Brewing Co. He was the Executive Chef for nine years. Chef Jeff is the former Chef at Timber Wood Fire Bistro. Currently he is the Executive Chef at Let It Fly Sports Bar. Outside of work he enjoys riding motorcycles and watching his two sons play their sports.

DINER’S DINNER MENU

AMUSE  yellow fi n tuna | nam jim jaew | wonton | firecracker slaw

CHICKEN DUMPLING  ginger lemon grass broth | shitake mushroom | baby bok-choy

TROUT  candied bacon | pave potato | beurre blanc | pea shoots | carrot | watermelon radish

PORK BELLY  Ginger anise glace | Chinese long bean | jasmine rice | black garlic molasses | sesame seed

BRAISED SHORTRIB  black currant sauce | brussel sprouts | dried cherry | dolce gorganzola | potato puree | black ash salt

CHOCOLATE BOMB CAKE  orange anglaise | caramel

TO VIEW DINNER IMAGE GALLERY 

LeVOLTAIRE | 569 N 155th Plaza | Omaha, NE, 68154 | (402) 934-9374

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.

DINER’S DINNER MENU

Salade De Fruits De Mer Grilles Au Jus De Fraise. (Grilled seafood salad w/ strawberry jus)

Saumon Glacé Asiatique Aux Lentilles Et Ail Confit. (Asian glaze salmon w/ lentils and garlic confit)

Boeuf Braise Et Purée De Legumes-racines. (Braised Nebraska beef w/root vegetable mash)

TROU NORMAND
Caille Farcie Au Faisan Avec Salade De Chou Et Gastrique De Goyave
(Pheasant stuffed quail w/ cabbage slaw and guava gastrique)

DESSERT:
Pouding Au Pain Croissant Avec reduction | Du poive Et Glacé Au Poivre Noir
(Croissant bread pudding w/ pear reduction and black pepper ice cream)

TO VIEW DINNER IMAGE GALLERY 

 M’s Pub | 422 S 11th St, Omaha, NE 68102 | (402) 342-2550

JARED COMBS

His entire life, Jared was always drawn to the kitchen. Cooking his entire youth, he decided to follow his passion and graduated from Le Cordon Bleu Culinary School in Pasadena, California in 2004. Earning his degree in Culinary Arts and Certification as a Le Cordon Bleu Chef, he went abroad and did his externship to the Grand Hotel La Florida in Barcelona, Spain. After graduation, he owned his own catering company, Mobius Catering. He has opened many restaurants up and down the West Coast from Los Angeles to Palo Alto. Chef Jared has worked with Michelin Star and James Beard award winning Chefs. He also worked for first class In-Flight Catering that prepares fine-dining meals for major high-class airlines. He moved to Omaha in 2018. Worked as Chef De Cuisine at The Marriott in the Capital district-helping win #1 Food and Beverage out of all Marriott’s in the nation. By joining M’s Pub, he is able to share his classical French Asian Fusion Cuisine and his passion of cooking with Omaha. Driven by the love of his wife Maggie and children Haley and Jackson, Jared makes everything from scratch with a little extra love and elbow grease.

DINER’S DINNER MENU

AMUSE BOUCHE  Kalamata Olive Sphere | Kalamata Olive Sphere | Candied Lemon Zest | Parsley Oil | Kalamata Olive Powder

FIRST COURSE  Ahi Cucumber Melon Salad | Ahi Crudo | Cucumber | Watermelon | Feta | Balsamic Glaze | Avocado Lime Mint Crema

SECOND COURSE  Crispy Braised Pork Belly | Crispy Braised Pork Belly | Parsnip Puree | Pickled Red Onion | Roasted Chicken Jus

THIRD COURSE  Brown Butter Ravioli | Squid Ink Pasta | Flavor Country Wild Mushrooms | Garlic Confit | Brown Butter | Fried Sage

FOURTH COURSE  Citrus Chicken | Citrus Brined Plum Creek Chicken | Breast Butter Braised Sunchokes | Sautéed Ramps | Bone Marrow Foie Gras Bordelaise

FIFTH COURSE  Cabernet Braised Short Rib | Classic Braised Short Rib | Citrus Roasted Beets | Fiddlehead Ferns | Truffle Fingerling Potatoes | Onion Foie Gras Butter

SIXTH COURSE  Creamsicle Pot de Crème | Vanilla Custard | Orange Custard | Candied Orange Zest | Wafer Cookie

TO VIEW DINNER IMAGE GALLERY 

 Pasta Amore Ristorante & Trattoria | 11027 Prairie Brook Road | Omaha, NE | 402-391-2585

VINCENT ORMSBY

Chef Vincent grew up in New Jersey and attended The Restaurant School in Philadelphia until 2007, when he began his culinary career working mostly at farm-to-table restaurants. He moved to Omaha in 2017, running various local restaurants, including his current location at Pasta Amore in Rockbrook Village. Chef Vincent’s style can be described as familiar but elevated. When he is not in the kitchen he can be found with his wife and two pups going on adventures around Omaha and neighboring areas.

DINER’S DINNER MENU

COURSE ONE  Spiedini Alla Roma | Fresh Mozzarella | Capers | Anchovy | Fresh Herbs | Focaccia  Chalk Hill Chardonnay

COURSE TWO  Chilled Oregano Shrimp | Lemon | Olive Oil | Arugula Pesto  Crowded House Sauvignon Blanc

COURSE THREE  Coulotte | Asparagus | Cream | Calabrian Peppers | Crispy Potatoes  Foris Pinot Noir

COURSE FOUR  Braised Short Rib | Zucchini Polenta | Sharp Provolone | Jus   Buena Vista Cabernet Sauvignon

COURSE FIVE  Chocolate Cake | Blood Orange Ganache | Apricot Buttercream | Roasted Pistachios  Francesca Moscato D’Asti

TO VIEW DINNER IMAGE GALLERY

MEMOIR | 930 Harney St, Omaha, NE 68102 | (402) 513-7055

ALEX TOMES

I Started cooking at 14 and never looked back. I worked for a couple local restaurants until I started working for Flagship back when the first Roja opened. In my 8-year tenor I worked from hourly cook to executive chef. Working side by side with Tony, He trained me how to be a humble leader and to teach people instead of demanding from them. In my pursuit of knowledge, I did stages at Charlie Trotter, Herb Farm, Grey Plume and maintained a part time job at Blue Stem in Kansas City. After opening the second Roja location I decided to sharpen my management skills by not only learning different cuisines, but also expanding my knowledge of people by relocating to another state. I moved to Washington state where I was executive chef of an Italian restaurant. After two years and a family issue, I wanted to be closer to home, so I relocated to Kansas City becoming the Kitchen Manager of Q39 working under the chef/ owner Rob McGee. I later had a calling back to Mexican food where I joined the Port Fonda team as Chef De Cuisine. I opened their second location in Lawrence Kansas. Despite glowing reviews, we could not get the sales we needed and had to close the restaurant. Desiring to hone my management skills I moved into a more corporate setting, joining North Italia as Executive chef. While running their Kansas City store, I had the opportunity to help open their downtown Austin location and their Vegas location. After growing professionally and personally at North I started to evaluate the time I sacrificed to a job differently. I wanted the time I took away from my family to not only go to someone I respected but that I also knew truly cared about their people. The one company that kept coming to mind was Flagship. After multiple conversations with Tony, I decided on moving back to Omaha as the executive chef of Memoir.

DINER’S DINNER MENU

AMUSE BOUCHE  Blini | Herb Labneh | Caviar, Chervil

ASPARAGUS  Morel | Poached Egg | Potato Crumble | Parmesan Cream | Chive

STRACCIATELLA AGNOLOTTI  Burro Fusso | Fava | Spring Garlic | Basil, Pecorino

STRIPED BASS  Mushrooms | Hazelnut Chili Pesto | Lemon Basil Vinaigrette

A5 WAGYU  Ponzu Glaze | Pommes Maxine | Brown Butter and Miso Sweet Potato | Spring Onion | Fresh Wasabi

CHOCOLATE TORTE  Hazelnut Crumble | Raspberry Coulis | Crème Fraiche Ice Cream | Sea Salt

Performance Foodservice | 6720 N 9th St | Omaha, NE 68112 | (402) 457-3600

BRIAN EVERMAN

Chef Brian Everman is leading the Performance Foodservice team tonight. He brings decades of experience and expertise to your table. His career reflects a keen interest in gastronomy and culinary artistry, as well as a desire to contribute to the growth and development of the foodservice industry.

Chef Everman has travelled extensively around the globe, having spent several years living in East and Southeast Asia, and several stints traveling to the European continent, always with the objective of learning about local food ways and culinary traditions. He is versed in several languages, but it is the language of food in which he is most fluent.

DINER’S DINNER MENU

APERITIF – Kir Royale – (Blanc De Blancs, Crème De Cassis)

AMUSE BOUCHE – Gougeres Bourguignon | Tartare De Boeuf | Croustade De Seigle – (Burgundy Cheese Choux, Beef Tartare on Rye Crisp)

ENTRÉE – Truite Sautée | Sauce Vierge | Crème d’Anethe – (Sautéed Trout with Provençal Vinaigrette, Dill Crème )

PREMIER PLAT – Poitrine de Porc |Lentilles Braises | Jus au Thym – (Sous-vide Pork Belly, Braised Green Lentils, Thyme Jus)

PLAT DE RESISTANCE – Medallions de Boeuf, Contrefi let avec sa purée – Champignon s Sauvages, Jus de Madere – (Manhattan of Beef, Wild Mushroom Sauté, Madeira Jus)

SALADE – Petite Salade et Selection Des Fromages – (Small Salad with Artisanal Cheeses)

ENTREMETS – Panna Cotta A La Vanille| Macedoine Des Fruits de Printemps – Praline des Noisettes – (Vanilla Bean Panna Cotta with Spring Fruits, Hazelnut Crumble)

TO VIEW DINNER IMAGE GALLERY

Pitch | 5021 Underwood Avenue I Omaha, NE | 402-590-2625

MANNY CARINO

Chef Carino is supported in the company with some talented Executive Sous Chefs. Executive Sous Chef James Bedha, Executive Sous Chef Felipe Carino, Executive Sous Chef Jaime “Chino” Guzman, Executive Sous Chef Ruben Santiago, Executive Sous Chef Luis Santos and Executive Sous Chef Alejandro Vaszquez.

The PITCH Executive Chef team has over 40 years of combined experience at PITCH alone. The talent our chef team brings to the table, literally, is an unbelievable culinary experience. When you come visit, you will always find one of the Executive Chefs in the restaurant, working side by side with the team, creating some unique flavors. Chef MC and his Chef Team have elevated PITCH’s cuisine so much, we opened our fourth location in North Scottsdale, Arizona in the fall of 2022. The chef teams consistently deliver at all four locations under Chef MC’s direction.

DINER’S DINNER MENU

Tonight’s menu is inspired by Oaxacan cuisine where I am from, very traditional dishes.

COURSE ONE  Amuse Bouche

CHILEATOLE   Sweet corn soup | crema | queso | epazote

COURSE TWO

MEMELA  Black beans stuffed tortilla | queso fresco, crema | pickled red onions

COURSE THREE

HALIBUT  Tortilla encrusted | Pipian, radish | watercress

COURSE FOUR

OAXACAN MOLE NEGRO  Tequila braised pork belly | maduritos

COURSE FIVE

CHURROS  Chocolate sauce | Chantilly cream

TO VIEW DINNER IMAGE GALLERY

Railcar | 1814 North 144th Street I Omaha, NE 68154 | 402-493-4743

ROLANDO SAVVERDA

Rolando Saaverda started working in the restaurant industry when he was fourteen years old as a dishwasher at Old Chicago in Omaha, Nebraska. Rolando always knew he had a love for cooking so he took his passion to The Farmhouse Café where he learned many different cooking techniques, specifically interested in the many options you can prepare eggs. He then took his experience to Roja Mexican Grill where he stared as a busser, but felt more drawn to the kitchen and began working in the enchilada station. Rolando’s skills did not go unnoticed and he was quickly asked to be a Manager. A few years later Rolando took his expertise to Blue Sushi Sake Grill where he was a Sushi Chef. He then moved to Pitch Pizzeria where he started in the pizza station and was promptly taught all the kitchen stations and promoted to Manager. You can now find Rolando at Railcar Modern American Kitchen as their Kitchen Manager, cooking alongside his young cousin Victor. He loves showing off his creativity through all types of dishes, as well as working alongside his friends and family. He is grateful or all his experience throughout the years in the industry and hopes you enjoy what he has prepared for the night!

DINER’S DINNER MENU

AMUSE BOUCHE
SALMON & SHRIMP CRUDO  Mango | Avocado, Jalapeno | Salmon | Red Onion | Lime

MAIN
PORKBELLY A LA DURANZO  Crème Fraiche | Broccolini | Mango Puree | Brown Sugar Pork Belly

TACOS DE LENGUA  Tricolor Tortillas | Tongue | Guacamole, Radishes | Pickled Red Onion

COULOTTE PICANHA  Roasted Al Pastor Potatoes | Pico de Gallo | Cilantro Chimichurri

DESSERT
CAFÉ CARAMELO  Espresso | Egg Whites | Caramel, Bread | Whip Cream

TO VIEW DINNER IMAGE GALLERY

 Sage Student Bistro | 5730 North 30th Street I Omaha, NE | 531-622-2328

DOUG CHRISMAN

Born and raised in Columbia, Missouri, Doug Chrisman has always had a deep love for food and hospitality. That love of cooking and making people feel welcome propelled Doug into getting involved in a culinary arts program at a high school level career and technical school. Having a great mentor who pushed him to compete in high school competitions allowed him to gain a scholarship to attend the Culinary Institute of America, in Hyde Park, New York where he earned his Bachelor in Professional Studies degree. Upon graduation, Chrisman worked for The Ritz Carlton Hotel in St. Louis, MO where he rotated through stations in the banquet kitchen. From St. Louis, he moved to Washington DC where he accepted a position managing the ceviche bar at Jose Andres, Mexican antojitos restaurant, Oyamel. Working for Andres fueled the desire to experience a variety of different roles in foodservice and hospitality. Chrisman was approached with the opportunity to begin working for another restaurant group in the DC area that was expanding, He jumped at the opportunity to open a new restaurant for Presidential Restaurant Group as the Sous Chef. Eventually Chrisman made the move into the private sector. He accepted employment as a personal chef, working for an executive family in Washington DC. Through this position he got to travel, manage kitchens for his clients, events, and daily meals for his clients, who became family. Doug and his wife Leah, moved to Omaha when Leah accepted a position at Creighton University and Doug began working as a food operations manager in healthcare, managing multiple food outlets for a leading hospital system in Nebraska. In August of 2022, an opportunity came up to join the team of full-time faculty instructors at the Institute for Culinary Arts at MCC. At the ICA he is teaching a variety of courses and has found a passion for working with students to help them discover the possibilities that lie in front of them.

DINER’S DINNER MENU

CRAB  shiso|citrus|celeriac

TROUT  amaranth| allium|herbs

DUCK  celery|blueberry|buttermilk

VEAL  morel|sunchoke| beet|truffl e

LAMB  asparagus| turnips|cabbage|corn

CHOCOLATE  milk stout|peanut

TO VIEW DINNER IMAGE GALLERY

Spencer’s For Steaks & Chops | 102 S 10th St, Omaha, NE 68102 | Phone: (402) 280-8888

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 five years. 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 three-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 in the culinary world. Certified Angus Beef Brand Steakhouse of the Year 2021.

DINER’S DINNER MENU

“THE FINALE “

SCALLOP CRUDO  green apple | fennel |radish

CAESER SALAD  baby Tuscan Romaine | grilled shrimp | parmesan frico brown butter croutons

APPLEWOOD SMOKED IBERICO PORK TENDERLOIN  black walnut bbq glaze | chorizo – sweet potato hash.

CERTIFIED ANGUS BEEF TOMAHAWK RIBEYE  (Tableside Presentation) CAB beef demi-glace | black truffle mac & cheese grilled asparagus | GW potatoes

CHEESECAKE CREPE  fresh Florida Strawberries | candied orange peel | Grand Marnier whipped cream.

TO VIEW DINNER IMAGE GALLERY

Talus Spirits & Sustenance | 10914 Cumberland Drive I Papillion, NE | 531-721-2121

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 many 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.

DINER’S DINNER MENU

AMUSE

PYRENEES CRAB CAKE  Crab | Onion | Herbs de Provence | Saffron Aioli

DINNER

ATLAS MOUNTAIN SALAD  Plum Creek Chicken | Tomato | Cucumber | Roasted Pepper | Couscous

YELLOWSTONE TROUT  Seared Trout | Herbed Butter | Wild Rice | Bacon Wrapped Asparagus

QINLING MOUNTAIN PORK  Red Braised Pork Belly | Soba | Cabbage | Radish Scallion | Water Chestnut

MOUNT COROVACDO PICANHA  Seared Sirloin | Potato Puree | Chimichurri | Squash

DESSERT

Black Forest Gateau

TO VIEW DINNER IMAGE GALLERY

 Food Fanatic Chef | 6315 John Pershing Drive | Omaha, Nebraska 68110 | 402-813.2086

TIMOTHY GALLIGHER

FOCUS: As a Food Fanatic Chef for US Foods, Tim serves the One Nebraska market and is focused on providing profitable menu ideation/solutions, best practices, and product solutions for customers. Credentials: Prior to US Foods Tim completed the Chef’s Apprentice program at Metro Community Culinary Institute Omaha Nebraska from 2004/07, after that he spent his time has the Sous Chef at the Doubletree Downtown hotel 2005/07. Then Executive Chef at the Doubletree Downtown hotel till 2007/10. He then became the Executive Chef Aura restaurant to 2012 and went off to Sodexo USA for 2012/19, Executive Chef for BCBS of Nebraska/Area Chef and Campus Executive Chef/Director of Culinary of Creighton University. In 2019 he joined the US Foods team as a Center of the Plate specialist and was promoted to Food Fanatic Chef in the beginning of 2020. Since then, he has accomplished the recognition of the company by winning the Matt Fishbein award and attending the Culinary Institute of America at Hyde’s Park in NY to receive he’s Pro Chef certification.

DINER’S DINNER MENU

“THE CLASH OF CULTURES”

Two Irish Chefs explore

the Cuisine of Japan…

Your menu tonight will include

the underbelly of street foods

and the formal settings

we experienced on

our recent adventure…

TO VIEW DINNER IMAGE GALLERY

VMertz |1022 Howard St | Omaha, NE 68102 | (402) 345-8980

JOHN 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.

DINER’S DINNER MENU

AMUSE BOUCHE

COURSE 1  Smoked rainbow trout | Tomato consumme | Fiddlehead fern |Potato crumble

COURSE 2  Beef and ricotta ravioli | Nettles | Morel mushroom | Wild onion

COURSE 3  Marinated lion’s mane mushroom | Pork belly | Ramp soubise | Enoki mushroom

INTERMEZZO

COURSE 4  Morgan Ranch tenderloin | Squash sofrito | Green chili | Beef jus

COURSE 5  Orange and lavender tiramisu

PETIT FOURS

TO VIEW DINNER IMAGE GALLERY