SECENI EAT BYWAYS & DRINK Left: Smoked chicken, brisket and carnitas slider trio at The Mixing Bowl. Right: Fresh-grown veggies at Prairie Plate Restaurant. freshest produce and the finest meats, like the Chairman’s Reserve Double Bone farm-to-table restaurant, Prairie Plate’s menus change weekly; you might catch something like Grassfed Bison Meatloaf with sweet corn spoonbread and roasted brussel sprouts. Inspired by Midwest German cuisine, Chef Jamie Meisner of The Mixing Bowl in Gering offers a menu specializing in home-cooked food just like Grandma used to make, in a casual setting using as many local ingredients as she can get. Mouths water at the Pulled Pork Benedict: poached eggs, toasted English muffin, smoked pulled pork, hollandaise and hash browns. Local produce and livestock are the stars at The Grey Plume in Omaha, often called the best restaurant in the state. Judge for yourself with a dish like Plum Pork Chop —a smoked chop with seasonal fruit compote, garlic potatoes and honey-glazed carrots. Fine food and excellent service meet in a classy yet casual atmosphere at The Black Crow in Beatrice. From appetizers to dessert, you won’t be disappointed with your choice—maybe the Choice Nebraska Creek Farm’s Chicken Roulade, but hurry–the menu changes based on what’s fresh. Using seasonally inspired menus, native Nebraskan owners Michael and Amber of Black Cow Fat Pig Pub & Steak in Norfolk put a special emphasis on local. The pork comes from Kuper Farms, the beef from North Country Farms Beef and produce from local farmers’ markets. All come together in farm-fresh dishes like Roasted Rosemary Pork Tenderloin with house potato, seasonal vegetable, Cornstalker Dark Wheat ale and rosemary demi sauce. Prime Rib of Beef with au jus, horseradish, vegetable and potato. Located on a rural lakefront, Prairie Plate Restaurant in Waverly is inspired by the area’s farmers and artisan food producers to serve you a dish worthy of the ingredients the farmers produce. A true Blue-Collar Gourmet: THE HISTORY OF BAKER’S CANDIES In 1987, Kevin Baker revolutionized gourmet chocolate by using his knowledge of automated production technologies to lower the cost of chocolate-making. He used the money saved to purchase the best ingredients, creating chocolates so affordable and so good they were dubbed “Blue Collar Gourmet” by Candy Industry Magazine. Baker’s Candies melt-in-your-mouth chocolates, twist-wrapped in signature foil, were an instant hit. Today, Baker’s Candies remains 100% family-owned and is based in Greenwood. The plant produces more than half a million pounds of chocolate each year. VisitNebraska.com 29
Nebraska Official State Travel Guide 2018 Nebraska Official State Travel Guide: Page 29
