Season’s Eatings: Summer in Omaha

Summertime is here and with it comes a great bounty of fresh, crunchy, sexy ingredients from area producers ranging from asparagus and turnips, beets, chives and gorgeous Midwest tomatoes. With hot days and sunny skies, Chef Strawhecker considers summer his most inspiring culinary season at Dante.

Recently Dante hosted a private Summer Menu Tasting event with well-known Omaha bloggers and influencers to introduce several new summer menu items that will be in rotation at the restaurant this season. The Summer Tasting Menu included locally sourced honey, spring pea shoots, edible flowers, sustainable cape cod mackerel, wild boar ravioli to name a few….and ended with raspberry gelato. Succulento!

Dante Sommelier and Italian Wine Professional Adam Weber paired five sustainable Italian wines to complement each course and showcased the flavors, qualities and history of each wine label. Our guests gave an exceptional response to the Summer Menu and wine selections and shared the experience on their blogs, social media and through stunning photography. Enjoy!

Hostess At Heart: “We enjoyed two Secondo courses. The first is a southern Italy inspired Seared Cape Cod Skate with Sunchoke, Carrots, Hazelnuts and Brown Butter. I’ve never had fish that tasted like this. It bordered on a buttery chicken flavor. And those carrots are one sexy tasting vegetable just like our vino, a 2015 Guado Al Melo “L’airone” Vermentino from Toscana.” Read the Full Article

Creme de la Creme: It goes without saying…the wine was paired to perfection.  I don’t know what was more fun: tasting the food or sipping the wine.” “Oh my gosh.  I could not stop eating this salad.  I was the last one to have my plate taken — I wanted to lick it clean.  The chives were amazing and the toasted bread crumbs on top had an addictive crunch.”  Read the Full Article

Moms Good Eats: “Chef Nick and his team prepared an unbelievable six course meal with five wine pairings for us. Each course was amazing and one I would return and order over and over again. It was perfect as I firmly believe that this is the best way to truly taste a restaurant menu and get to know the chef.”  Read the Full Article

SUMMER IN OMAHA MENU: 

Antipasti:
• wedge caesar with bottarga, breadcrumbs, chives and buttermilk
• chilled asparagus and green garlic soup with radish and tomato
Primo: 
• wild boar ravioli with sugo and turnips
Secondo:
• seared Cape Cod skate with sunchoke, carrots, hazelnuts and brown butter
• wood-roasted Cape Cod mackerel with ceci bean, blistered tomato and arugula
Dolce:
• raspberry gelato, lavender and crushed biscotti

WINES (tasting notes from Adam Weber, Dante Sommelier, IWP)
2015 bisson, glera vino frizzante marca trevigiana, i.g.t.   Notes: Declassified prosecco produced by one of the most innovative wine makers in all of Italy. Crisp, light, refreshing)

2016 perticaia, trebbiano spolentino  spoleto, d.o.c.  Notes: 100% organically produced. Rich with stone fruit, and great balance.

2013 randi “blu di burson” uva longanesi  ravenna, i.g.t.  Notes: Newest grape to be classified in Italy.  Lighter red, with forest berry undertones.

2015 guado al melo “l’airone” vermentino  toscana, i.g.t.  Notes: 100% organically produced, by a wine maker that will leave 0 carbon footprint.  So committed, his winery is built underground for constant temperature control, while using as little fossil fuel as possible) to heat or cool the place

2016 elena walch, schiava  alto adige, d.o.c.  Notes: One of the top wine producers in all of Italy. This is a very light red, meant to be served chilled, with great light berry flavors, and harmonious balance.

Special Thank You to all of our guests. We love doing these events with you and hearing your feedback! We invite everyone to read, like, follow, and interact socially with our friends at:

The Gastronom
Thinking Smaller
Creme de la Creme
Hostess at Heart
The Kitchenarium
The Beaspora
Moms Good Eats

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Summertime is here and with it comes a great bounty of fresh, crunchy, sexy ingredients from area producers ranging from asparagus and turnips, beets, chives and gorgeous Midwest tomatoes. With hot days and sunny skies, Chef Strawhecker considers summer his most inspiring cu [more]
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