Earlier this fall, Matthew and I took a day trip down to Nebraska City. (Read about what else we did.) I’d interviewed Lied Lodge Chef Matthew Taylor once before, for a story I wrote about TD Niche Pork, and I really wanted to try his cooking. And if you couldn’t tell by my review, I was impressed.
Top, trout with local peach sauce. Above, Plum Creek chicken with toasted quinoa and beet sauce with lemongrass oil.
I went back a second time, with a friend who knows a lot about food, to make sure I was right. She’s one of my toughest dining partners, and she loved it too.
The short form: It’s worth an hour’s drive from Omaha to check Taylor out. He’s got a smart philosophy when it comes to food, and he’s living it through what comes out of his kitchen.
http://omaha.com/article/20120914/GO/709149982
TD Niche Pork with Cherries and Grains
Pasta with tomatoes and broccoli grown on site
Bison with a house made tater tot
Wagyu beef with green beans and duck fat frites
An impressive spread of house made desserts
TD Niche Pork with house-made peach barbecue sauce, served with green beans and duck fat potato chips
Fried chicken with buttermilk mashed potatoes and green beans
Old Fashioned cocktail
