AUTHORS See all authors »
Brian O'Malley
Brian O’Malley is a chef-instructor at the Institute for the Culinary Arts at Metropolitan Community College. As President of the Heartland Chapter of the American Culinary Federation, Coach of the Junior Culinary Competition Team, Board Member of the Nebraska Food Cooperative and the Nebraska Sustainable Agriculture Society, Father of two, and Muse Extraordinaire for Sage student bistro O’Malley spreads his passion for local and sustainable cuisine liberally throughout the community.
The Worth of a Recipe
October 13, 2009 · Published in the Fall 2009 issueA recipe is defined as a set of directions accompanied by a list of ingredients that describe how to prepare something.Great cooks consider themselves great because they have a deep repertoire of recipes they have either created or mastered. ... Read Article >
Omaha Standard:
October 13, 2009 · Published in the Fall 2009 issueFried coconut chicken salad - coconut coated chicken, artichoke hearts, avocado, swiss, tomato, red onions, croutons and almonds with field greens, creamy herb mustard dressing and raspberry sauce$11.25Jam’s has given Omaha more gifts than can be aptly ... Read Article >
Omaha Standard:
April 20, 2009 · Published in the Spring 2009 issueThere are only a few places in the world that get to lay claim to being the spiritual home of an entire beverage segment. Kentucky has bourbon, France has wine, Atlanta has Coca-Cola—heck, Hastings even has Kool-... Read Article >
Popcorn:
April 13, 2009 · Published in the Spring 2009 issueI grew up in the 80’s. My sister had hair that would hit the doorframe if she didn’t duck, my brother bought me a Loverboy cassette tape for my 12th birthday, and all photos ... Read Article >
On the Menu: Pickles
February 18, 2009 · Published in the Winter 2008 issueHomemade condiments give food at several restaurants an extra kick. Here are some restaurants that offer homemade pickles on their menus: Dundee Dell (Omaha, Nebraska) Item: Fried Pickles While the pickles themselves are not made in house, the batter is. ... Read Article >
20 Questions:
February 18, 2009 · Published in the Winter 2008 issueMR: Chef, tell us about your family history in culinary arts and how it has influenced your career choices. SV: My father Luis Villamonte was Peruvian born and came to the US to go to med school. He never showed ... Read Article >
Omaha Standard:
February 18, 2009 · Published in the Winter 2008 issueOrsi’s Italian Bakery on 6th and Pacific is a cult icon-slightly unknown and perhaps a bit over-appreciated by its true believers. Nonetheless, Orsi’s is an institution. It is a rustic bakery on the rumbly ... Read Article >
Bitter Little Fella
September 4, 2008 · Published in the Fall 2008 issueI frequently swear that I could never be a vegetarian. It is the “taking an oath” kind of swearing rather than the “embarrassing your mother” kind, but I am still pretty belligerent as it is happening. ... Read Article >
Omaha Standard: Bronco’s Fries
September 3, 2008 · Published in the Summer 2008 issueMy wife sometimes calls me a food whore. She means it in the nicest possible way. I hope. I hope she means that I am a fast friend of something that is agreeable to me upon first blush, no matter ... Read Article >
Omaha Standard : M’s Lahvosh
September 3, 2008 · Published in the Fall 2008 issueThere is a history of civilization that is only discoverable through the dogged and deft perusal of restaurant menus. The forgone lists of the things we once served each other for lunch are supreme fodder for the culinary anthropologist. I ... Read Article >