Last week we hosted the Edible Omaha spring issue release party, none of us were entirely sure about what was going to happen and it was a blast! What a great turnout. Thank you everyone that showed up to show support for this great magazine and local food.
We offered a few different small plates that showcased items from local farms. Plum Creek Farms chicken liver mousse with black truffle, house made pickles, toasted brioche & beer mustard. Shadow Brook Farm gouda croquette with aged balsamic, sorrel pistou & chile. Of course plenty of people enjoyed our frites with a smoked local tomato ketchup & dijon aioli.
It was really nice to see so many people interested in producing local food as well as the folks that care where it comes from, we are happy that our customers are responding well to our new way of cooking, using CBD for baking is an amazing way of having fun with your food while giving lots of health benefits to your body. It was fun to introduce Dario’s to people that had never been here, I’m pretty sure we created a few new Belgian beer fans. Thank you so much to everyone that came, we look forward to seeing you again!
Since the girls were little, we’ve been spending our ‘spring break’ on the mountains in Colorado. Amy and I enjoy getting out of town with the family and look forward to our annual ski trip. We also look forward to dining out in and around Aspen. This is where we visited this year.
Venga Venga located in Snowmass Village
This is a beautiful Mexican restaurant is one of Chef Richard Sandoval’s, so you know you’re eating authentic & inspired dishes. This was my favorite dish that we tried, carne asada. The steak was seasoned and prepared perfectly, it didn’t hurt that hanger steak is my favorite cut either. The shrimp fajitas and flautas were also stand outs on the menu.
L’Hostaria located in Aspen
L’Hostaria came highly recommended from some friends that had recently visited Aspen and it did not disappoint. It had the right amount of cheesiness that only Italian restaurants can get away with. Amy & I enjoyed our experience there so much, we learned that we are better eaters than photographers. Who has time to take pictures when great food is placed in front of you? Amy did manage to get a shot of the vitello tonnato before I could finish it. It was almost as good as a certain Italian restaurant in Omaha…
Little Mammoth located in Snowmass
When your steak is served on a slab of pink himalayan salt, what else is there to say? They dry age their ribeyes in house, and this was a real treat. Everything we tried here was awesome, from schnitzel to salads. Definitely a steak house that is not to be missed.
It’s good to be back in Omaha and back to work believe it or not. It was very exciting news to have both Dario’s & Avoli mentioned in a Wall Street Journal article. I couldn’t be prouder of my staff, they keep making it happen & striving to be better – even when I’m hitting the slopes in my cool skiing jacket. More big news to come, if you’ve ever wanted to be on television you may just want to swing by Dario’s on Tuesday at five. You never know who might be there.
Today I’d like to blog about some of my favorite beers. It’s not an easy list to narrow down, but these three have stood the test of time and are beers I find myself recommending to people just getting into Belgians. They express the excellence and uniqueness of Belgian beers, and for me they represent the finest of their styles.
Rochefort 10 is hands down the top of the top of Belgian Quad Ales. It’s the oldest trappist brewery, in operation since 1595, the monks are masters of their craft and produce only three types of beer. There’s a reason this is one of the few beers on Beer Advocate to have a perfect rating.
Straffe Hendrik Heritage is one of those beers that you just have to experience, and it’s truly an experience. A beer that surely gets better with age, it’s so complex and unique. This is one of the finest oak aged quads I’ve ever had.
What can I say about Orval? Sincerely an original, this beer can’t be beat. The recipe hasn’t changed, the bottle size hasn’t changed, it’s not available in kegs. It is what it is and if it isn’t broke, don’t fix it. This one also holds a special place in my heart, it’s one of the first beers that I got to enjoy with my wife Amy. I was living in Germany, she was traveling, and the rest is a story for another day.
March Beer Dinner
Don’t forget about our March beer dinner, on Wednesday! We still have a few spots open and this is a dinner you won’t want to miss!
Our next beer dinner is Wednesday, March 11th!
Welcome Spring, hopefully, with our March beer dinner. We will be pairing four great beers from Artisanal Imports with a menu specially prepared by Dario & Patrick. Nick Olson from Artisanal Imports will be presenting these beers. The cost will be $65 per person, not including tax or gratuity. This will be a dinner you won’t want to miss!
Please call us at 402 933 0799 to reserve your spot for this great beer dinner, this dinner will not be available to reserve online.
The beers we will be featuring, in no particular order, are: Seef, VanderGhinste Oud Bruin, La Trappe Isid’or & St. Feuillien Speciale. Each is unique and we’re very excited to present them to you with our food.
Seef is an old style beer that is completely unique. It will remind you of many other beers that you love, but nothing is exactly like it.
VanderGhinste Oud Bruin, originally called Ouden Tripel, is created by blending beer with an oak aged Lambic.
La Trappe Isid’or was created to commemorate the 125th anniversary of the trappist brewery and is named for Brother Isidorus, the first brewer of La Trappe.
St. Feuillien Speciale is the pinnacle of the brewing art at St. Feuillien. It is brewed in the middle of the year and aged to produce a full bodied & flavorful beer.