Dario's Brasserie / Avoli Osteria
Chef Dario Schicke
Dario Schicke is the owner and chef of Dario’s Brasserie and Avoli Osteria. Dario grew up in Sarajevo, Bosnia. He comes from a restaurant family, his grandmother was a chef at a hotel and his father owned a restaurant. Dario left Sarajevo for Germany when the civil war broke out in Bosnia. He found odd jobs and learned to speak German. He met his wife Amy in Munich, where they married. They found their way to NYC where they bought a deli in Greenwich Village. The Deli sold 400 kinds of beer from all over the world. That is where Dario found his passion for Beer and desire to learn to cook. Dario graduated from the French Culinary Institute in NYC. Dario decided with his culinary training to turn the deli into a Parisian style Creperie. After 9/11 Dario and Amy decided to sell the deli and move to Omaha to start over. Dario worked at The French Cafe and was the chef at the Market Basket before opening Dario’s Brasserie. Dario’s Brasserie has just celebrated its 10th year in business. Avoli Osteria has been open for nearly 4 years. Both restaurants were voted “Best Restaurant in Omaha” by the Omaha World Herald. Dario was also a James Beard semifinalist for “Best Chef: Midwest”.
LOBSTER burrata | tomato | basil seeds
RISOTTO nettle pesto | english peas | parmigiano-reggiano
POTATO GNOCCHI lamb ragu | mint salsa verde | feta crema
HAY ROASTED LEG OF HAM spring vegetable | natural juice | garden herbs
BROWN BUTTER CAKE fresh berries | crème fraiche | chocolate gelato
Chef Anthony Kueper
Anthony grew up in a military family. His exposure to different culture and their cuisine started at an early age. His first favorite food was pommes frites in the Netherland where he was born. As a teenager he learned to love to experience different types of food both out of necessity and curiosity. After a couple of basic cooking classes during a summer program in high school and many jobs in the fast food industry. Anthony finally landed his first real gig at the Bistro at the Market in downtown Omaha. After learning some chops from Chef Kenneth Hughes, he decided to go to Culinary School which led to a turn with the Ritz Carlton Company. After four years with the Ritz Anthony got a position in Aspen, Colorado where he met his wife. He followed her to Hamburg, Germany. There he cooked at the Claasenhof which was a one-star Michelin upon his arrival and was awarded a second star during his time in the kitchen. Upon returning to the U.S. he got married and decided to reside in Beaver Creek, Colorado. Where he and his new family spent the better part of nine years.
With the arrival of his twins he moved his family back to Omaha. He kept himself busy with a few odd jobs and then spend a better part of a year working with Jon Seymour at V. Mertz. Anthony was originally hired as the Sous Chef of Dolce under then Owner Gina Sterns but shortly thereafter was assigned the position of Executive Chef. Anthony remained the Chef when Gina sold the business to a new owner and then was given the opportunity to buy Dolce in December 2016 finally closing the deal on March 1st, 2017. Anthony will continue to run Dolce with a classic temperance and locavore mentality.
SMOKED SCALLOP allium chawanmuschi |chicken skin| chive
HOUSE CHARCUTERIE cheeses | pickled vegetables | baüernsénf | rye
DUCK barley | bulgogi | miso | carrot | furikake | baby mustard
BISON ash | cellerie puree | shallot | brussels
KLÂDKAKKE mango | chocolate | green curry | fruit | tuille
Chef Jason Sorois
Jason is an Omaha native, who began his culinary career in Steamboat Springs, Colorado where he was raised. He graduated from the Le Cordon Bleu College of Culinary Arts in Las Vegas in 2006. An avid snowboarder and outdoorsman, Jason eagerly brought his talents back to the Rocky Mountains, where he honed his skills and discovered his craft. In 2012, he returned to his roots in Omaha hoping to engage in the rapidly progressive, local culinary scene. Since then, he has helmed the kitchens of Dolce, Brix, and Avoli. In 2018, Jason was approached by longtime friend and colleague Jose Dionicio about opening big sister restaurant to Ika Ramen and Izakaya, in a rough industrial space in an Old Market alleyway. A year later, Ika San was born. When Jason isn’t driving the culinary team at Ika San, he enjoys spending time with his closest friends and family, anything outdoors, and bellying up for a proper cocktail.
NIKKEI CUISINE – PERUVIAN JAPANESE FUSION
TIRADITO hamachi | aji amarillo | peruvian sweet potatoleche de tigre | puffed quinoa
ANTICUCHO tako | aji panca | ponzu | yuzu kosho | fried garlic | negi
POKE seared scallop | daikon | corn puree | shiro miso | shiitake bacon
PISCO SOUR orange bitters | egg white | yuzu
PATO gyoza | smoked breast | umeboshi gastrique | dashi
WHITE CHOCOLATE PAVE yuzu coulis | sesame crumble | compressed melon
Chef Jimmy Masters
Jimmy’s culinary career started at Bristol Seafood Grill in downtown Kansas City. While there, he learned all aspects of the kitchen and restaurant industry, eventually working his way to a promotion as Sous Chef. When expecting his first child, Jimmy moved to Omaha to be closer to his wife’s family. After working as an Executive Chef in the Old Market, Jimmy was thrilled to hear that J. Gilbert’s was coming to town, and knew it was where he was meant to be. He’s ready to bring a dining experience like no other found in the Omaha area. He prides himself in making sure every guest leaves with a 5-star dining experience. Jimmy is known for his special pairing dinners with wineries and breweries.
When he’s not working, Jimmy takes every second to spend with his wife, son and daughter. They visit family in Kansas City often and stay busy with summers full of coach pitch baseball and swimming.
SEARED SCALLOP pickled jalapeno | cucumber | orange zest
SHRIMP BISQUE avocado | scallion | cajun
ESPRESSO CRUSTED AUSTRALIAN LAMB blackberry sauce | poblano au gratin
SMOKED BEEF TENDERLOIN roasted wild mushrooms | sweet potato puree | rosemary demi
RED VELVET CHEESECAKE chocolate ganache | crème anglaise
Kith & Kin
Chef Erik Rickard
My career started when I was 16 as a bus boy in a steakhouse. I never knew that would spark something that has led to what is now my career. After high school I began my schooling at Le Cordon Bleu in Austin, Texas. Upon graduating with honors from culinary school I came back to the city of Omaha, where I grew up. I worked in a few restaurants as a line cook, including The Underwood Café.
I crossed the river to pursue my culinary career in the casino business, with Caesar’s Entertainment. I spent some time traveling with the company and helped open multiple restaurant concepts, including buffets and celebrity concepts. It was with the casino to which I was made an Executive Chef, at 23 in St. Louis.
After a couple years in St. Louis I came back to Council Bluffs, to operate their multiple restaurants within the two Iowa properties.
I left the casinos to assist in the growth of Brix in Omaha, as their Executive Chef. During this time with Brix I helped open their Midtown Crossing location and whiskey dispensary known as Grane.
More recently in my career, I was made Executive Chef of Horseshoe Casino. I operated all food and beverage outlets on the Horseshoe property, as well as acting Faculty Pastry Instructor at Iowa Western Community College, and Chef de Cuisine at Metropolitan Community College.
I have been happy to lend my talents in the operation of Cutchall Management’s concept of Kith & Kin, invoking southern hospitality into the Midwest region.
BEET CARPACCIO pimento | okra | bleu cheese
BLACKENED SHRIMP & GRITS crema | pickled peppers | collard greens
CAULIFLOWER SOUP ham hocks | potlikker | micro greens
COFFEE SPICED CHICKEN ROULADE creamed corn | sweet potato puree | lemon zest
PECAN PIE bourbon caramel | cinnamon chantilly
Le Voltaire Restaurant Francais
Chef Wilson Calixte
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 have had the opportunity to work my way up to my current position as chef de cuisine, a position I have held for the past three years. I couldn’t have asked for a more supportive and loving group of people than the Fichpaine 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 seven-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 eight years, Tonya Calixte. I would also like to extend gratitude to my three children, Justin, Brendan and Brooklynn..
TERRINE DE FOIE GRAS DE CANARD CONFITURE D’ABRICOT ET SA COUENNE – Foie Gras Terrine | Apricot Marmalade | Duck Chicharon
SOUPE DE LEGUMES ET BOEUF HAITIENNE – Haitian Soup Joumou | Vegetables and Beef
CAILLE FOURRÉE AU POULET CRÉOLE GRATIN DE BANANA | SAUCE À LA GOYAVE – Creole Chicken Stuff Georgia Quail | Plaintain Gratin | Guava Bbq Sauce
COTELETTES D’AGNEAU – New Zealand Lamb Chops | Truffle Sauteed Pot | Ginger-blueberry Jam
FROMAGE | CONFITURES ET NOIX SUCRÉES – Cheese Napoleon | Blueberry & Cranberry Jam | Candied Walnut
GATEAU AU CHOCOLAT CRÈME ANGLAISE À LA MANGUE – Flourless Chocolate Cake | Mango English Cream
Chef Dawn Spinharney
Dawn Spinharney, formerly Cisney, was born in Omaha but grew up in Texas. She attended high school and the ICA at MCC here in town. Dawn took a couple years out of school, as she had never worked in a professional kitchen. After applying for 20ish jobs and being offered many FOH positions based on her experience, finally landed a job in a bar. She went on to become kitchen manager very quickly. She then finished culinary school and volunteered for any events she could, including TMCK. She worked her way through some very respectable fine dining restaurants in town, before transitioning to hospitality. Today marks day 3 of Chef Dawn’s career at Hilton representing Liberty Tavern. She loves to cook, garden, eat, and is confident that you will enjoy her style of cookery tonight. Bon Appetit!
OMAHA STEAKS BEEF TARTARE shallot | caper | dijon | cornichon | parleylemon | egg yolk | crostini
BIBB LETTUCE pear | avocado | grapes | red onion | pecangoat cheese vinaigrette
SCALLOPS pan seared | brown butter cauliflower pureeroasted seasonal vegetables
BRAISED SHORT RIBS celery root and potato mashed | roasted brussel sproutslemon | parmesan
BERRY BREAD PUDDING rotella’s bread | almonds | fresh berries, vanilla crème anglaise | lemon tuille
Chef Bobby Mekiney
An Omaha native, Chef Bobby has been in the hospitality industry for over 20 years. Sixteen of the best years were spent with M’s Pub and former sister restaurant Vivace. He fell in love with the culture of M’s as well as the freedom to create M’s well known dishes using all ingredients, techniques and cuisines available.
While completing his associate degree in culinary arts and hospitality management he met his wife and M’s Pub pastry chef, Preslie Mekiney. Both were awarded the James Beard Award of Excellence in their graduating year. Bobby then continued on to get his bachelors in organizational leadership.
Bobby and Preslie along with their three young daughters will be found gardening, especially fishing and generally outdoors while away from the restaurant.
AROUND THE WORLD WITH M’S PUB
SPANISH scallop ceviche | blood orange | pickled red onion | compressed cucumber | avocado | chili oil
AFRICA harissa | preserved lemon | ras al hanout | crispy chicken skin | cilantro
FRANCE duck consomme | gold leaf | quail egg | poached tomato | charred pork belly
ASIA tuna | ponzu | broccoli puree | bok choy | tabiko | jasmine rice
AMERICA old fashioned sorbet | bulleit bourbon
ITALY carbonara: crispy pork trotter | taglatelli | egg yolk | caramelized onion | spring pea | truffle | pecorino
FUSION pistachio | pecan ice cream | pretzel | cream cheese | ganache
Chef Shawn Phifer
Shawn Phifer has been everything in the hospitality industry from dishwasher and prep cook, to Executive Chef and proprietor of a handful of critically acclaimed restaurants and catering companies in Chicago, Los Angeles and here in Omaha. His training began in Chicago in the late 80’s with such culinary luminaries as Jean Banchet, Roland Liccioni, Rick Bayliss and the late Charlie Trotter. He went on to become Executive Chef at Chicago’s legendary Star Top Café, where he was recognized as one of the Best New Chefs by the Chicago Tribune in 1992. He finished out his time in Chicago as Executive Sous Chef at Les Nomades with his former Chef, Roland Liccioni. His career then took him to Los Angeles where he opened Ibiza Tapas Bar and Bora Bora Polynesian Steak House, both well received by critics and celebrities alike. Shawn returned to Omaha in 2001 to bring his culinary experience back home. He worked as Sous Chef at The French Café and Executive Chef at Vivace (with long-time friend Ron Samuelson) until opening his own catering company, DogSpot in 2004. Shawn reunited with Ron to open Della Costa Mediterranean Grill in May of 2017. In 2018 he opened Mode de Vie, which was acclaimed by critics and adored by patrons. After leaving Mode de Vie in October of 2019, he consulted for the newest Jams location at Legacy until February when Covid-19 provided an opportunity to launch Star Top, his newest catering endeavor (named after the restaurant owned by his mentors, Bill Ammons and Michael Short). In May of this year Shawn became a new owner of Prairie Gold Pretzels, Omaha’s premier gourmet pretzel manufacturer.
In his spare (ha!) time, Shawn likes to paint and play music.
CRISPY PORK BELLY CONFIT – Sweet Potato-Chèvre Purée | Leek Ribbons | Roasted Lemon Vinaigrette
ROASTED BEETS – Torched Chèvre | Pickled Celery | Popcorn Shoots | Pulverized Cashew | Aged Sherry Vinegar Syrup
SEARED SCALLOP – Smoked Peach Broth | Black-Eyed Smash | Fried Sage | Pickled Sweet Corn
MUSTARD CONFIT LAMB LEG – Soft Polenta | Zucchini Straw | Brown Butter Vinaigrette | Harissa Marmalade
GOOEY BUTTER CAKE
Monarch Prime and Bar
Chef Patrick Micheels
Chef Patrick Micheels grew up in Scottsbluff Nebraska, at a young age he was always curious about hunting with his father, and using there families bountiful garden to cook up whatever he could imagine. He went to Culinary school At MCC Institute for the Culinary Arts, and graduated with a degree in Food Science. After graduating Patrick started working in some of Omaha’s kitchens and fell in love with french cuisine and the art of Hospitality. He opened up Monarch Prime and Bar, a modern steakhouse that features a unique dry aging program featuring the animals of our grasslands and prairies, Located inside of Hotel Deco. Patrick lives in Omaha with his wife Jessica and 2 year old son Nolan.
SMOKED CHICKEN LIVER MOUSSE ramp | pink peppercorn | house bread
BABY SPINACH radish | milk bread | marcona almond
CAVATELLI NERO smoked trout | aruguala aleppo
30 DAY DRY AGED SIRLOIN spring vegetables | demi
MAPLE POT DE CREME
Chef Michael Boisseree
Chef Michael Boisseree began his culinary career in 2008. He went to culinary school at Metropolitan Community College’s Institute for the Culinary Arts and worked in various sects of the industry. He began in chain and fast casual and independent local concepts then moved on to hospitality and banquets at Embassy Suites followed by fine dining at 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 and accepted a sales position at Reinhart Foodservice-Omaha. As the company has grown over the past 4 years, Reinhart created a Division Chef role for Chef Boisseree. 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.
SCALLOP king oyster mushroom | terragon oil | cantaloupe
STRIPED BASS smoked duck breast | miso dashi | green bean | shitake
CAMEL MEATBALL green garlic | chickpea | pickled grape | challahpomegranate gastrique
CHURRASCO chimichurri | purple potato | asparagus | sweet corn | quinoa
ELVIS banana bread | peanut butter | local honey | chocolatebanana whip
Sage Student Bistro @ MCC/Fort Omaha Campus
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.
BEET SALAD – Honey Vinaigrette | Fermented Strawberry | Pickled Shallot | Chevre | Pepita | Mint
PARISIAN GNOCCHI – Pancetta | Peas | Verjus | Burnt Onion | Sorrel
SCALLOP CRUDO – Buttermilk Whey | Marigold Oil | Cured Cucumber | Radish | Dill | Citrus Sea Salt
RIBEYE – Bordelaise | Herb Aioli | Broccoli | King Trumpet | Cipollini Onion | Pickled Piquillo Pepper | Sorrel
PUMPKIN TORTE – Maple Syrup | Spiced Cookie | White Chocolate | Buttermilk Ice Cream | Pecan Oat Crumble | Caramel
Chef John Engler
As one of Omaha’s culinary leaders, John Engler seeks to provide the comfort foods of the Heartland combined with classical French techniques. As a three time James Beard Nominee for the Best Chef-Midwest, Chef John seeks to create inventive dishes while promoting local and sustainable products that inspire the palate for locals and travelers alike and make Society 1854 a shining light in the Omaha food scene.
BORSCHT house mayonnaise | sour apple | golden beetswalnut/beet greens
BABY KALE SALAD confit chicken | fried egg | smoked chili vinaigretteeaster egg radish
MORGAN RANCH WAGYU STRIPLOIN baby carrot | grilled ramps | curly endive | seared scallopbraised huckleberry
LEMON CURD basil sorbet | brown butter crumb | micro basil
Spencer's for Steaks and Chops
Chef Glenn Wheeler
Chef Glenn has been a part of the Omaha restaurant scene since 1994.Havingmanned 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 is the current Post Past President 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.
PRIME BEEF TARTARE – Pimento Cheese Egg Salad
SHRIMP & GRITS CROQUETTES – Creole Remoulade
CREAMY COLLARD GREEN SOUP – Potato | Bacon Scented Croutons
APPLEWOOD SMOKED VENISON CHOPS – Cranberry BBQ Essence | Honeynut Squash
CHICKEN FRIED STEAK – Prime Striploin | Black Truffle Gravy | Dirty Risotto | Brussels
BUTTERMILK PIE – Vanilla Whipped Cream | Blueberry Syrup | Caramel | Pecan Tuile
STOKES BOLD SOUTHWEST GRILL AND WINE BAR
Chef Rey Chavez
Rey Chavez grew up in Detroit. His mother is from Mexico and was a talented cook giving Rey the foundation of his rich culinary knowledge. He started his restaurant career at 14 learning the culture of that world from the bottom up. Rey moved to Mexico City for two years working at a Marriott Resort. He progressed his career later in Tampa, Florida when he was 25 as a Sous Chef working at venues that ranged from a seafood grill, VIP club and even with Tampa Sports Authority at the Buccaneer’s stadium during the 2001 Super Bowl 35.
Rey spent some time in New Orleans, learning to love Creole food and the energy of the city there. Eventually Rey settled down in Sioux Falls, SD raising five kids. Last year they moved to Omaha and he began working for Restaurants Inc. as the Chef at Stokes Old Market. Rey’s passion continues to be seafood which you will see in a lot of the weekly specials he creates at Stokes.
LARDON SPINACH SALAD – Tomatoes | Shallots | Smoked Shoulder Bacon | Feta | Almonds | Blood Orange | Blackberry Dressing
FAROE ISLAND SALMON – Black Bean Crusted Salmon | Coarse Hominy Grits | Yellow Corn Mole
BEEF TENDERLOIN CRIOLLO – Habanero Marinated Filet | Basmati Rice | Spice Molasses Vinaigrette
MEXICAN CHOCOLATE TOFFEE CAKE
Old Market Phone;:402-408-9000
West Omaha Phone; :402-498-0804
Sysco Lincoln - Two Presenting Chefs
Chef Brian Everman
Brian Everman is a native of Lincoln, Nebraska, where he currently serves as a Corporate Chef for Lincoln Sysco.
Sysco Corporate Chef Brian Everman has worked as a culinary professional for nearly 20 years. He has spent many of his adult years living and traveling abroad, after receiving his BA in Fine Arts, with minors in French and Classical Studies in 1986. His interests and wanderlust took him first to Thailand, where he spent two years in refugee services and on to Taiwan for an additional five years working as a language teacher and culinary instructor. Through a great interest in travel and international cuisines, Brian has also spent time in several other countries, such as India, Nepal,The UK, France, Malaysia, Indonesia, Turkey, Hong Kong, Macao, Montenegro, Canada and Mexico, fulfilling his desire to learn local cooking techniques and foodways.
Brian began his first work as a chef working for Sodexho- Marriott at Nebraska Wesleyan University, heading a culinary team serving daily meals to an on-campus group of 500 students. In addition to daily meal service, Chef Brian also performed special duties for the President’s Office for the university, offering executive dining and catering services in the president’s private residence.
From student dining services, Brian moved on to become founder and owner of Everchef Personal Chef Services. For upwards of five years, he worked with clients in their homes providing weekly meals and dinners for special occasions and events. Along with personal chef services, Brian also extended his skills into catering and culinary consulting.
Chef Brian speaks several languages, including French, Italian, Mandarin Chinese and Thai. While versed in the spoken words of these tongues, his culinary languages are far more diverse. In his travels, he has acquired skills in the many cuisines of Mexico, India, Turkey and the Mediterranean, Korea, Japan, Malaysia, Central Europe, the Caribbean, and American regional styles such as Cajun, Creole, and Southwestern.
Chef Dan Watts
Born and raised in Council Bluffs, Iowa, I was always around my mother and grandmothers in their kitchens watching them cook. My first experience in a kitchen was at the age of 15 washing dishes and slowly worked my way up to cooking. I have spent time at Spencer’s for Steaks and Chops, V. Mertz, Le Bouillon, and Dante Ristorante Pizzeria. I moved to Phoenix Arizona in January of 2017 to open Liberty Station American Tavern and Smokehouse, and was featured on the first season of the Food Networks Eat/Sleep/BBQ. I am currently a Culinary Consultant for Sysco Lincoln, a position that I began in November of 2017. I am recently engaged to Beth Anderson, and we have 2 twin boys, Jake and Charlie (age 5).
CEVICHE OF GULF SHRIMP tomato | spices | heirloom citrus
DUCK RILLETES mustard | grape | olive foccacia
RED BIRD FARMS CHICKEN TORCHON gnocchi | crème fraiche | mushroom
SLOW ROASTED OCEAN TROUT crab | orange | farro | calabrian chili
BRISKET AND RIBS fixin’s | snake river farms
DESSERT FEATURING CULPRIT CAFÉ AND BAKERY
TIMBER WOOD FIRE BISTRO
Chef Jared Clarke
Jared Clarke has worked in the restaurant industry for 19 years. He started his career in Lincoln Nebraska working for various restaurants including Sous Chef at The Rococo Theatre and Executive Chef at Misty’s Steak House and Brewery in Downtown Lincoln. While working in Lincoln he went to Culinary School at Southeast Community College and graduated as a Certified Chef with the American Culinary Federation. Jared continued his education at the University of Nebraska with a bachelor’s in Culinology (Food Science). After school he traveled to Chicago and became a chef with Lettuce Entertain You, in their upscale Wildfire division. Honing his skills with American, French and Asian Techniques. After 3 years he left to join upcoming National Restaurant Association Concept of the Year, Cooper’s Hawk Winery and Restaurant where he became R & D Chef, developing wine dinners, menu concepts and working with the Celiac Foundation to help develop more effective dining options for Allergen sensitive diners.
After almost 6 years in Chicago Jared and his family moved back to their roots (Nebraska). Jared worked for Blue Sushi as an Executive Chef and Blue Agave Mexican Restaurant before developing Railcar Modern American Kitchen. Railcar Modern American Kitchen has now been open for almost 5 years. Jared continued adding to the Omaha restaurant seen with Timber Wood Fire Bistro, which opened this January. After 7 years of contributing to the community Jared was awarded restaurateur of the year in Omaha in 2015, nominated for restaurateur of the yearfor the state of Nebraska for 2016. Our restaurant group was excited to add PastaAmore this spring!
COQUILLE ST. JACQUES – Baja Rock Shrimp | Wine | Butter | Raclette Cheese | Leeks
WAGYU TARTARE – Green Onion | Truffle | Quail Egg | Greens
PAN SEARED DUCK – Savory Creamed Acorn Squash | Cranberry Gastrique | Hazelnut Gremolata
WELLINGTON Puff Pastry | Duxelles | Foie Gras | Red Wine Demi | Beurre Blanc | Baked Aligot Potato | Buttered Caulini
CLASSIC CARROT CAKE – Pineapple Gelato | Caramel | Cream Cheese Frosting
Railcar Modern American Kitchen
Chef Aron Mackevicius
Chef Aron Started his 23 year career in the family business at the Lithuanian Bakery. Working with his grandmother and father making breads and the Famous Napoleon Torte. He still even helps out when he can. While a young high school graduate the knack for culinary arts really hit him when he was a freshman in college. While at Dana College Aron met an Executive Chef while working in the cafeteria. He took Aron under his wing and started to train him. Later that year he came back to Omaha with the Chef and started working at a hotel. There Aron learned all the basics and started his journey as a chef. Over the years Chef Aron has worked at many local restaurants defining his technique. It wasn’t until 12 years ago he had the chance to showcase his talents and cooking technique, known as comfort fusion, at 7M Grill. After five years Aron had moved on to the Old Market again and brought a new approach to the area. Now Chef Aron is bringing his skills back to northwest Omaha at Railcar. He has been given the opportunity to use his skills and techniques to create new dishes and revitalize the menu.
Chef Aron had two daughters, Taylor and Hannah. Taylor graduated from the Institute for the Culinary Arts at MCC and Hannah has just recently graduated high school. Both of his daughters have helped Chef Aron at many events throughout the years. Two years ago, Taylor passed away unexpectedly. He has set up scholarships at MCC in her name and continues to raise money for them. Two years ago at this event, Chef was able to raise money through an auction package that went directly to her scholarship.
GREEN CHILE VERDE POZOLE – Anaheim And Poblano Chilies | Roasted Corn | Pulled Pork | Pickled Onions
THAI CHICKEN SKEWERS – Thai Chili Marinade | Cilantro Basmati Rice | Roasted Shishito | Sriracha Honey Glaze
HABANERO SNAPPER – Peruvian Seasoned Snapper | Sweet Potato Montage | Habanero Mojo | Mango Salsa
CAROLINA REAPER STEAK – Grilled Medallions | Creamy Mac-N-Cheese | Southern Fried Cabbage | Carolina Reaper Demi
TOMATO SORBET – Juliet Tomato Sorbet | Orange Sorbet | Panna Cotta | Dark Chocolate Balsamic Reduction
Team Sysco - Three Presenting Chefs
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.
Chef Dan Watts
Born and raised in Council Bluffs, Iowa, I was always around my mother and grandmothers in their kitchens watching them cook. My first experience in a kitchen was at the age of 15 washing dishes and slowly worked my way up to cooking. I have spent time at Spencers for Steaks and Chops (2 stints, the 2nd as Chef de Cuisine) V. Mertz, Le Bouillon as Chef de Cuisine, and Dante Ristorante Pizzeria (2 stints). I moved to Phoenix Arizona in January of 2017 to open Liberty Station American Tavern and Smokehouse, and was featured on the first season of the Food Networks Eat/Sleep/BBQ. I am currently a Culinary Consultant for Sysco Lincoln, a position that I began in November 2017. My wife Beth and I and we have twin boys, Jake and Charlie.
Chef Michael Boisseree
Chef Michael Boisseree began his culinary career in 2008. He went to culinary school at Metropolitan Community College’s Institute for the Culinary Arts and worked in various sectors of the industry. He began in chain and fast casual and independent local concepts then moved on to hospitality and banquets at Embassy Suites followed by fine dining at 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 and accepted a sales position at Reinhart Foodservice-Omaha. Reinhart later created a Division Chef role for Chef Boisseree. This May, he joined Sysco Lincoln, Inc. 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.
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
Chef Oscar Herandez
Oscar Hernandez was born and raised in Mexico City, Mexico. Shortly after he arrived in Omaha, at the age of 15, he was hired as a cook at Zio’s Pizza, downtown. After working at a couple different restaurants, he fell in love with food and enrolled at the Institute for the Culinary Arts at Metropolitan Community College in 2011. While in school Oscar worked his way up from a line cook to a Sous Chef at M’s Pub. From M’s, Oscar went to 801 Chop House and eventually was Sous Chef at Pig and Finch.
With a goal to further his knowledge and training, Oscar began working at the Market House until it unfortunately burned in the Old Market explosion in January of 2016. Soon after he was given his opportunity as Executive Chef at 712 eat + drink in Council Bluffs, which opened February 2017.
His hard work and passion for cooking has given him the opportunity to be part of the Rogers’ family new project in Omaha, 402 eat + drink, opening later this summer at Village Pointe.
Having a Mexican heritage, Oscar was inspired early on by the dishes and flavors of his culture. A growing interest in different cultures and cuisines now shows through his dishes. Recently Oscar has focused on South Asian flavors and combining elements of different culinary traditions on his plates.
Oscar still considers himself a young cook working every day to learn something about food, technique, wine or craft cocktails. When Oscar is not working, he likes to spend time with his family, travel and check out new restaurants.
SCALLOP AGUACHILE passion fruit | cucumber | red onion | avocadoradish | serrano chili
BEETS beets | jicama | peanuts | orange | apple | yogurt
SQUID INK TAGLIOLINI squid ink pasta | lobster | pancetta | roasted cherry tomatoleeks | chili de arbol | cashew | garlic chips
TOGARASHI RIBEYE sous vide ribeye | edamame beans | zucchini | cornbock choy | soy-avocado sauce
PORK CHEEK mezcal braised pork cheek | smoked beet mole | corn succotash
SWEET CORN TAMALE corn ice cream | salted caramel crumbs | sorghum | sea salt