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As we talk, the cooks and serving staff are staging the fine dining for Saturday night. The SOZO menu features a cuisine reflective of food sourced regionally. Our conversation quickly veers into an engrossing dialogue on food and the innovations that Chef Travis and his wife, Chef Sara, are developing as they tap into regionally sourced foods. Few chefs commit their budgets and precious time to sourcing local and regional food, and I ask the chef why he takes on this challenge.
His response surprises me. All the proteins and vegetables had a purpose on the ranch, and we were practicing farm to table and hoof to mouth before it was popularized by the famous chefs. We milked a cow so we had our Free casual dating in axtell ne 68924 milk, rendered pork fat, grew our own vegetables. I grew up learning about food from growing, butchering, preserving and eating.
Following his graduation from Southeast Community College in Lincoln, Nebraska, with an associate degree in business management, he was offered a job with a marketing firm. The vision stuck with him, and he soon was working in his first corporate kitchen, Free casual dating in axtell ne 68924 in Southeast Community College Culinary School and then employed at various fine restaurants in Omaha and Lincoln including the Venue in Lincoln. Travis moved up the ranks at Venue quickly and in transferred with Venue to Kearney, Nebraska.
While in Kearney, he learned that Sara had broken up with the gentleman she was dating. The two chefs collaborate on nearly all aspects of leading, managing and creating fine food at SOZO. The Rural Foodies recommend the surprising flavors and textures and mouth appeal of the grape pizza — light and fresh in the mouth, creamy, interesting herbal undertones, with a sweet pop of juice in every bite.
Our vegetarian in the family thought it was designed especially for her. Curiosity leads to testing The two chefs are always curious about foods grown in Nebraska. When Nebraska Star Beef approached them about testing their products, they quickly agreed. Below is a partial listing of the sources for food grown, raised and processed in Nebraska and served at SOZO. SOZO also offers a wide variety of beers, bourbons and fine Scotch, along with Nebraska vodkas and whiskeys.
Hiring and training quality staff is very important but also a challenge. Being in central Nebraska makes it hard to find trained chefs and wait staff so SOZO is diligent in training servers and cooks. But he added it is hard to compete with the many job openings in Kearney for hourly workers. And setting the price point for each menu requires a careful balance. But even with the challenges, there are many opportunities ahead for Chefs Travis and Sara.
By partnering with Younes, they plan to open a burger and shake shop nearby in the hotel complex. Nebraska Star Beef and Angus beef will take center stage there. We recently hired a baker from Denver to bake the buns. And plans are coming together to offer patrons a wine and dinner each month where the chefs will offer five courses with five different wines or beers.
An expert will talk about selecting and tasting the wines and the chef will talk about cooking techniques used to prepare the dishes on the menu. Wagyu burger — fresh ground Wagyu beef ptty, brioche bun, bernaise sauce, photo by Michelle McCormick The two-chef family will be serving travelers and local citizens delectable regional foods in flavorful ways many years into the future. See the delectable photos of our dinner plates and know that at SOZO, Chefs Travis and Sara build layers of flavor into fresh, regional dishes.
Chef Travis left us with this cherry salsa recipe sure to delight. Ingredients Fresh cherries, pitted and chopped — grams Red onion, minced — 80 grams Fresh garlic, minced — 16 grams Chipotle in adobo, pureed — 20 grams Fresh lime juice — 30 grams Fresh cilantro, minced — 10 grams Balsamic vinegar — 10 grams Salt and pepper to taste Mix all ingredients in a bowl and let sit over night.