Lucky Bucket Brewery and Solas Distillery

On a recent trip to Omaha for a meeting with our equipment supply and kitchen design company for Single Barrel, Ross, Craig (the beverage manager) and myself stopped by the Lucky Bucket Brewery and Solas Distillery for a visit and tour. Lucky Bucket had contacted us about selling their beer at Single Barrel and we wanted to see what they were all about and visit with them a bit. I've been drinking their beers for quite a while. Actually, when I was first getting re-excited about beer Lucky Bucket Pre-Prohibition style lager was one of the first that I started drinking regularly. I've always liked their beer and when I tried their winter snowsuit it was my favorite winter seasonal of the year so I knew the product was good. I'm actually really excited about the beer list at Single Barrel since I'm getting quite a bit of say on what is going to be listed.

The first thing that impressed me about these guys was that when we showed up a bit early and were waiting for the sales rep that we set the appointment up with to get there the president of the company came over and started chatting with us about what we were doing at Single Barrel and while talking with us he opened us each a bottle of their brand new just released that actual day Heartland Wheat. Know I was already impressed that the president of the company was interested enough to come over to talk with us and then giving me beer is also another great way to butter me up.

After Chris the sales rep showed up we started to learn more about the short but prosperous growth of the company and started to sample some of their single batch and seasonal beers. I was very impressed by several of them. They had a black IPA called the Raven which is one of the best of that style of beer that I've ever had and black IPA's are one of my favorite styles. They also had a saison that was incredible.

After several samples we started on the brewery tour to see what was happening behind the scenes. Very cool small but very busy brewery. While we were on the tour we also got to taste their Zomb Bomb which is a 17% Imperial IPA monster of a beer. We all just tried a sip since we already had done quite a bit of tasting. It was a beast but really good. Easily a beer that could get you in trouble fast.

We also talked with them about the Solas Distillery which is also doing some very cool things, like making the first single malt whiskey in Nebraska. Kinda perfect for a place called Single Barrel right? It won't be done until next year but we can't wait and will be highlighting at Single Barrel. They also produce Joss vodka which will be offered at Single Barrel as well.

The view from right inside the door.

Barrels with whiskey and some other secret projects

The copper stills imported from Scotland

The tanks

Chris our sales rep giving us the up close tour of the brewery.

The barrels aging their best (and my favorite they offer) regular offered beer: Certified Evil

Overall I was very impressed with the brewery, people and beers. I can't wait to do some really cool stuff with them in the future. We are already talking about a Food and Beer dinner with them.

Beer drank while writing this post: Heartland Wheat by Lucky Bucket Brewery out of La Vista, NE

My $.02 on Pink Slime

I've had several people ask me about what I think about Pink Slime or lean finely textured beef. When I read about it and learned what it was my first reaction was that I think it is horrible and not good. The more that I read about it and thought about it I started to have some mixed feelings.

Some part of me wants to think that it is ok. I'm a firm believer in using the whole animal. When I say the whole animal I mean everything inside and out, which I would guess would also mean the lean meat that is processed out of fat and turned into "pink slime". It is a way to utilize something for food that would get thrown away. It is supposedly safe and keeps the price of some ground meat low which for some people would probably just fine.

The other part of me thinks that it is wrong. Ground beef should be labeled if it has a product in it like that. For me I would rather not eat it. I think it really becomes a quality issue. I don't think the quality of meat with finely textured lean beef in it is doesn't have the same quality standards as pure ground beef. I know that in my restaurants we will not be using it in the beef that we grind and I won't use it in the beef that I buy for my family. I feel there are probably other things that it could be used for.

A big part of the problem is the closed doors and windows of the places like meat packing plants etc. people would have a better idea of what there food is, looks like and were it comes from.

I guess in the end what do you want to eat:

This?

lean finely textured beef

Or This?

pure ground chuck

In my final opinion it comes down to a personal choice. For me, quality always wins out and I don't want it in my ground meat and I'm willing to pay a bit more for it (but I also grind my own so it doesn't matter). If you want cheap meat and the quality is second to you than fine, by all means buy it. My biggest thing though is that it should be labeled. If it is in it it should be labeled pure ground meat and lean finely textured beef, even in restaurants that are going to use beef that is a mix of the 2. I would rather not eat anything that has been sprayed with ammonia, no matter how little or insignificant it is.

Here's a video of Jamie Oliver that I liked explaining it. Most of it I agree with and a couple of things I don't but its still pretty good.:

Beer drank while writing this post: Fallen Angel Sweet Stout by Empyrean Brewing Company out of Lincoln, NE

Blue Valley Aquaculture

Another producer tour I was fortunate enough this week to get to go visit Blue Valley Aquaculture in Sutton, NE.

Blue Valley raises Steelhead Trout that we will be using at Single Barrel. We are going to offer the Trout a couple of different ways.

The Trout are raised in converted Hog barns that have been modified to hold the several thousand Trout that are being raised. All of the water that is used in the tanks for the fish is fresh ground water from the Ogallala Aquafier. It was really interesting to see the fish being raised. The farm has several very good practices that it uses to sustaibably raise the fish in ways that are good for both the fish and surrounding lands.

I'm really looking forward to getting some of the fish in and start testing out some menu items to see exactly how it is going to fit onto our menu.

I also like that when I check Steelhead Trout on the Monterey Bay Seafood watch program that Farm raised Steelhead Trout is a Good Choice. Which is something that is extremely important to me since it is the only fish option we will offer and it is important to us that it is a sustainable product.

One of several long runways for the fish to swim in.

The young fish jumping into a feeding frenzy when their feed was added to the water.


Up close shot of a few of the fish.

Lots of little Steelheads

Beer drank while writing this post: Lucky Bucket IPA by Lucket Bucket Brewing Co. out of La Vista, NE.

Nebraska Bison

This week I've been on spring break from the college so that means full steam ahead on work for Single Barrel. We have been working on finding our local suppliers and meeting with them.

When I think of Nebraska cuisine I always have to think about Bison. Since it is native to Nebraska it only makes sense for us to utilize it on our menu since we are trying to define what Nebraska cuisine is and can be. Serving Bison would be something that my grandfather would have loved since he really embraced his native american heritage and bison was a such a large part of that culture.

So with that being said the first of our producer we met with this week was Nebraska Bison. They are located in Adams, NE which is about 20 minutes from Lincoln which is perfect for us since we want to try to stay as local as possible with as many of our suppliers as we can.

Ross and I were joined by Rob who is also off from the college. We drove up and met with the owners of the ranch Randy and Jane Miller as well as Stacey who is the marketing director that I set everything up with. Everyone was very friendly and welcoming which is always comforting when you meet someone for the first time.

After we sat and talked for a few minutes it was time to go see the Bison. We hopped in the back of a truck and they drove us right into the pasture with all of the pregnant cows. It was great to see these amazing animals up close as they followed the truck around that was dumping alfalfa pellets that they seemed to love. After we finished in the pasture with the cows we went up to check out some of the Bison that are being finished and getting close to harvesting. Again we went right into the pen and were able to see how they are finished and what they are fed. Its always nice when dealing with good ranchers that are producing a great product because they have nothing to hide and take you right up to the animals.

After finishing up looking at all of the magnificant Bison we went back up to talk more about the restaurant and what we would like to see to put on the menu. We got some product to take back with us as we test the menu and see exactly what parts of the Bison we are going to use on our menu. Of course with our style we will really be highlighting some of the more under utilized cuts. I can't wait to start using this amazing product that is being raised right in our backyard.

Here are some pictures and a quick video from when we were at the ranch:

Bison in the finishing lot
One of the Bulls used for breeding

Cow feeding

Pregnant cows following the truck for the Alfalfa pellets

ACF Professional Chefs & Apprentices of NE Annual Fundraiser

On Sunday,October 23rd of the ACF Professional Chefs and Apprentices of Nebraska had our annual fundrasing dinner. This is something that I have been a part of since 1999 and have hosted it at the places I work a few times and have always cooked for. This years I was a bit bigger part of the planning and execution than I had been in years past.

Earlier in the year I offered to do a educational presentation on the difference and benefits between heritage breeds and conventionally raised pork and whole hog butchery and utilization. Building on that idea we decided to base our dinner and the menu around the heritage breed hog we would be purchasing for the presentation and showing how to use different parts of the animal throughout the meal.

We were able to get a beautiful big Red Wattle from Travis at TD Niche Pork and on the Tuesday before the dinner at the college and I gave the presentation and several members of the chapter and myself butchered the pig and compared it to the convetionally raised Yorkshire-Cross pig I purchased from our Southeast Community College Agriculture Program. The Red Wattle shined compared to the Yorskshire-Cross which is still a exceptional product.

Here's are some pictures from the butchery and the dinner.

This is the Amazing Red Wattle Hog that we got from TD Niche Pork. This picture was taken right before it went in for harvesting.

This is of me preaching the gospel of heritage breeds

Still talking

Removing the Ham

Talking about the kidney.

Demoing the seperation of the belly and loin

This was really cool for me. Teaching my former instructor about whole hog fabrication.

No Comment

Several Chefs working on finishing up the work

The Dinner Menu

The First Course. My Course. Slow Roasted Pork Belly with a Cocoa Rubbed Smoked Pork Ravioli, Candied Bacon and Bacon Emulision. This dish was over the top in pork fat goodness. Couple more tweeks and it could be a perfect dish.

Wild Rice and Mushroom Soup utilizing the Pork stock from our Red Wattle

Maple Leaf Farms Smoked Duck Breast Salad with Wisconsin Camembert Cheese Beignets & Caramelized Walnuts

Slow Roasted Dried Fruit Sausage Stuffed Red Wattle Loin with Robert Sauce, Butternut Squash Risotto and Fresh Greens Beans and Bacon

Trio of Desserts: Mocha-Pecan Torte, Pumpkin Cheesecake and Fresh Berry Tart utilizing the Lard from our Red Wattle in the crust

Beer Drank while writing this post: Mountain Standard by Odell Brewing Co out of Fort Collins, CO.

Blue Blood Brewing Co.

I'm not one to really think much about or set new years resolutions because typically I just find that they get thrown off to the side people really don't really see them through but this year I'm making some changes and one of them is to try and keep up on this blog more. I want to really use this as a journal of what is going on in world of food and beverage. I've done this on one of my other blogs and it has really helped me to go back and reccount what I've done. So this is the first of many to come of me trying to catch up on what has been happening.

On December 7th I was excited to go to the opening party for the newest brewery to open in Lincoln, Blue Blood Brewing Co. Its always exciting for me to have a new local brewery opening especially one that is only about a 3 minute drive from my house. I met up with a fellow beer enthusiast (or as I typically put it "brew geek") to check out the brewery. I first heard about this brewery a few months ago and had been swinging by on my bike occassionaly to see what was happening.

The brewery is featuring two beers to start and both were available for tasting at the party. They have 1327 Pod's ESB that I thought was a nice and refreshing brew that will be great in the summer and paired with lighter foods. They also have 834 Happy As Ale which I thought was a really good american pale ale. I can't wait to drink more of it.

Right now since the brewery is still growing they are only set up to offer beer in kegs and will be soon offering the two beers in cans which I can't wait for. I have been able to get to have the beers again while I've been out at a couple of local restaurants and bars. I've also heard rumors that they will be working on some new offerings including a porter which I'm really happy to hear since it is my favorite style.

Here's a couple of pics I took at they brewery:

They gave all of their tanks a name which I thought was clever.

Here are a couple of images of what their cans will look like:

I really like the design on both of the cans. Look forward to seeing them in my fridge and cooler soon.

Beer drank while writing this post: Single Wide IPA by Boulevard Brewing Co. out of Kansas City, MO.

Catching Up.

I've been behind on posting lately. Lots going on in my butchery and beer world that I would like to blog about just haven't had a chance.

My pig came in so here is a short video I took on the day I went out to pick it out. Later.