Omaha tourism!

Chestnut mushrooms roasting in a wood-fire! Love what Kevin is doing at flavor country farms. ⁦Dante.Omaha⁩

On the menu tonight...

Monday Funday.

Oh yeah, the boy likes his soup.

Did you know that #Neapolitan pizza has to be cooked in a wood-burning oven at about 800 degrees? It's a must in order to obtain that amazing flavor. When it comes to our pizza, it's all about the oven! 🔥 What's your favorite wood-fired pizza? #danteblackstone 🍕

Christmas is coming.

It’s all about fine wine and pasta on a duck hunt in the Sandhills. #franciacorta

Cooking outside & roasted pig action in Valentine, Nebraska Run The Jewels

Popped a pheasant or two... sendero Pheasant Bonanza

“You catch ‘em all clean ‘em and fry ‘em .” Goose and Maverick of Top Gun fame. On the@menu tonight Seattle Fish Company Top Gun @Artful_Eater Eater

Dean and family at Plum Creek Farm raise the most delicious chicken that I have ever had the pleasure of working with. We have been partnering with Plum Creek Farm since 2009 and I have never looked back. Hard to beat a wood-roasted chicken. Wood Fired Ovens

Pretty excited for this one. First truffle dinner for Dante in 2 years, it will be Chef Jake from v.mertz menu and we are bringing in $3k of the sexy little nuggets. V. Mertz

Today was a good day. #whitetruffles Foods In Season

Yes please. #piocesare #barolo #1979

...and the Gulf Stream waters, this land was made for you and me! #americanredsnapper Sea to Table

It's so sad to see these businesses having to close. Forno.Omaha is such a wonderfully creative restaurant. I hope Nick Strawhecker can bring it back when normal returns. In the meantime please support Dante.Omaha. So many of these chefs have put everything into these places.

You're self-quarantined. You're bored. You need something to do. How about a podcast? I listen to a lot of food podcasts, and I haven't heard many with guests as open and honest about COVID-19's effects as Nick Strawhecker of Dante was with me. This is a really good one.

Check it out: Chef Nick Strawhecker is the featured Chef on Sea to Table ! As one of the only James Beard Foundation #SmartCatch Leader Restaurants in the Midwest, this is only possible with the help of a great partner, Sea to Table. Read more here: sea2table.com/chefs/ #eatbetterfish