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“I don’t care about how well you get along. All I care about is the food”

Seems like a statement like this gets made on Top Chef each season. There is usually one or two very gifted chefs in every group that know how to cook exceptionally well, but have one distinct problem; they don’t know how to work with people.

It might make sense to some, that if you are looking for the best food that you would simply follow the trail back to the chef that prepared it. But eventually that trail will be hard to find if … more »

Market Meal for Saturday, June 21

The surprise this morning was a batch of mulberries a young boy had picked from the trees on his parents farm. Our dessert is a salute to this budding entrepreneur.

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Starter
Bruschetta with Fresh Mozzarella and Herbs
$8

Salad Course
Spring Greens & Sprouts with Strawberry Vinaigrette
$6
Add 4 oz chilled Strawberry & Honey Glazed Tenderloin
$8

Main Course
Strawberry & Honey Glazed Beef Tenderloin with New Potatoes and Snap Peas
$18

Dessert
Pavlova with Fresh Mulberries
$8

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Serving from 6pm 9pm at
bread&cup
at the corner of 8th & S
in Lincoln’s Historic Haymarket
402-438-2255
Reservations … more »

Thank you, Dad

Sipping coffee out under the patio and enjoying the pleasant sound and smell of rain at dawn, I remembered today is Father’s Day. I had an impulse to call my dad and wish him well, but in a similar way a phantom pain strikes an amputee, I knew I would not have that joy since Dad has since passed on nearly three years now.

I’ve repeated it many times, and posted it here a few, but good stories can be retold over again, and I do so once more today. I feel that sharing it is a way I can … more »

Market Meal for Saturday, June 14

Today’s Market Meal
Saturday, June 14, 2008

Starter
Fresh Camembert with Rhubarb and Balsamic Reduction
Cheese from Branched Oak Farm, Raymond, NE
Princeton Produce, Princeton NE
$8

Salad Course
Radish & Brassica Salad with Honey & Rosewater Vinaigrette
Sanders Country Kitchen, Dwight, NE
$7


Course
Stuffed Chicken Breast with Root Vegetables
Sanders Country Kitchen, Dwight, NE
Princeton Produce, Princeton, NE
G&L Produce, Bruno, NE
$16

Dessert
Pavlova with Fresh Strawberries
Princeton Produce, Princeton, NE
$8

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served at:

bread&cup
at the corner of 8th & S Street in Lincoln’s Historic Haymarket
402-438-2255

www.breadandcup.com

more »

Place the 6 and 8 and give me all the hardways

“How did you do it?”

“It” being the decision to make a drastic career and lifestyle change at my age.

In the midst of your own circumstances, they become normal to you. I forget that an onlooker will have a completely different take on the decisions we’ve made. Opening bread&cup has felt like the right thing for us to do, but not to someone else our age trying to imagine being in our shoes.

We all take risks everyday. Just getting in a car and driving anywhere is a gamble on the belief that everyone that day will follow the … more »

Tonight’s Market Meal

Saturday, June 07, 2008

Starter
Fresh Camembert Cheese with Rhubarb and Balsamic Reduction
Cheese produced by Branched Oak Farm, Raymond, NE
Rhubarb from Princeton Produce, Princeton, NE
$8

Soup
Creamy Broccoli
Broccoli from Naber’s Produce, York, NE
$4

Main Course
Coffee crusted Beef Tenderloin with Roasted Beets and Beet Greens
Beef from Moening Farms, Battle Creek, NE
Coffee from Cultiva Coffee Co, Lincoln, NE
Beets from Naber’s Produce, York, NE
Beet Greens from Sanders Country Kitchen, Dwight, NE
$17

Dessert
Pavlova with Strawberries and Whipped Cream
Strawberries from Princeton Produce, Princeton, NE
Eggs from Sanders Country Kitchen, Dwight, NE
$8… more »

Saturday Market Meal

In the flurry of yesterday’s business, I realized afterward that I failed to post our Market Meal menu this week. Not that it does much good now, but maybe seeing it will draw you back next week. I’ve added a few prep notes below.

Salad Course

Radish & Beet Top Salad with Rosewater Vinaigrette
Sanders Country Kitchen, Dwight, NE

I was especially impressed by the freshness of these greens, and did not want to add a dressing that would mask or destroy the tender, springlike flavor they possessed. So I made a simple vinaigrette with white vinegar, honey and rosewater, … more »