Finally a little slower in the dining room for this last hour and a half of prep. Greens are washed, rhubarb is cooked down, the gimlet tastes perfect, the meatloaf is going in the smoker, radishes shaved. Still need to make Caesar dressing, rosewater vinaigrette, and rhubarb crisp still needs to go in the oven. Hoping the pork shoulder breaks down adequately in the next two hours. It’s my favorite dish, one that put us on the map with the Omaha paper.

The Road to Market to Table