BATTLE OF THE CHEFS SHOWCASES OMAHA'S CULINARY TALENT
In the summer of 2024, Long Walk Farm did something no one had previously dared to try: create a bracket-style cooking competition with Omaha’s best chefs. They transformed their ground by building a kitchen, two grilling stations, and a giant wood-fired oven to host this clash of the culinary titans.
And as great as the idea was on paper, it came out even better in execution.
The farm, located in Council Bluffs, supplies many of Omaha’s best restaurants with produce, pork, eggs, and other products, and has developed relationships with some of Omaha’s top culinary talent. And in the summer of 2024, it brought 8 of the best together for a head-to-head bracket—The Battle of the Chefs.
Each chef was instructed to create two dishes, and had to incorporate the day’s two mandatory ingredients. Ticketed guests then sampled each dish and voted on who they believe wins the matchup.
While the chefs cooked and utilized Long Walk Farm’s commercial kitchen, Santa Maria grills, and wood-fired pizza oven, guests were free to roam the grounds and see the farm’s animals, watch and converse with the chefs, or chat underneath the shaded dining area.
The fellowship was nearly as fun as the food, as the people who attend these dinners have a shared deep-seeded love for food, and Long Walk Farm’s beautiful yet humble location provided an ideal casual setting for sharing a meal.
Long Walk Farm’s culinary team also provided a grazing table with cured meats, cheeses, vegetables, and bread, not to mention housemade pesto and hummus. Dessert was also provided by a local baker.
Long story short: no one went home hungry.
Ultimately, team Mealbox and Chef Will Birge took home the title by a narrow margin over Michelle Alfaro and Sauced by Alfaro on Sept. 8. But every chef that competed put in some incredible work, and given the incredible quality of the meals served, the diners were the true winners.
BATTLE 7 (CHAMPIONSHP)
Will Birge (Mealbox) vs. Michelle Alfaro (Sauced by Alfaro)
Mandatory Ingredients: Pork & Mushrooms
Victor: Birge
COURSE 1
Birge: Pork Sope w/ mushroom chorizo & green chili pork, apple slaw, & ahi verde sauce
- This was a near perfect bite of food, with salt, fat, richness, spice, sweetness… it all came together beautifully. The crispy masa bowl was a delightful vessel for the mushrooms (cooked down in pork fat) and tangy pork, and the ahi verde added a bright creaminess. It was one of the best bites of the tournament.
Alfaro: Smoked Pork Street Taco w/ street corn salad
- The succulent pork reached a new level when combined with the bourbon BBQ sauce and handmade tortilla, and the sweet corn salad was like elote on steroids.
COURSE 2
Birge: Pork Souvlaki w/ lions mane baba ganoush, marinated tomato, & pickled red onion
- An elevated take on a gyro, the tender roasted pork played wonderfully with the tangy, creamy tzatziki and the earthy, smoky baba ganoush. Throw in homemade pitas that were grilled to order and you have a dish any Greek spot would be proud to serve.
Alfaro: Chipotle Honey Pork Slider w/ mushroom couscous salad and hot honey orange vinaigrette
- This might’ve been the best pulled pork I’ve ever eaten. Smoked for more than 20 hours, the pork was fall-apart tender, and the chipotle honey sauce gave it an amazing combination of sweet and heat. The creamy couscous salad offered a cooling side dish.
DESSERT
Who on earth would think of taking four different kinds of beets and making them into a dessert? Such a move would require someone incredibly bold and maybe a little crazy.
And to pull it off would require some incredible talent, which Brie White of Breeze Bakery has in spades.
The dessert was a chocolate beet cake with blackberry mousse, orange-scented badger flame beets, milk chocolate ganache, candy striped beet meriengie, and white beet whipped cream. It was a lot of components, but it just worked, combining the earthy nature of beets with the sweet, rich chocolate.
BATTLE 6
Will Birge (Mealbox) vs. Oscar Hernandez (Corner Kitchen)
Mandatory Ingredients: Salmon & Black Garlic
Victor: Birge
COURSE 1
Birge: Hot Honey Salmon Burnt Ends w/ cornbread pancake, cowboy candy, and crispy garlic and shallots
- The salmon had a wonderful caramelization and pleasant fattiness, and the hot honey glaze added a nice sweetness. The cornbread pancake added a nice texture, while the candied peppers added a sweet heat. Overall, the dish ate a bit sweet, but the fried garlic added a nice savory relief.
Herandez: Roasted Salmon w/ warm potato salad, brussels sprouts, and black garlic chipotle mayo
- Cooked to a brilliant tender, flaky consistency, the fish was the star. The black garlic chipotle mayo added a nice sweet funk to the potato salad.
COURSE 2
Birge: Salmon Enchiladas w/quark cheese, salsa amarillo, and black garlic creme
- This dish won the day for Will. The salmon was a bit muted, but the quark cheese, with its creamy consistency and milky flavor, paired very well with the vibrant, thick salsa amarillo and fat of the black garlic creme. The roasted tomatoes added a fresh juiciness that brought everything together.
Herandez: Mexican Traditional Salmon Tom Yum Soup
- The broth had some serious spice, and the noodles were slippy, tender, and slurpable, as one would delight in a ramen dish. The salmon itself was cooked well but lacked much flavor.
DESSERT
Oso Good Kitchen & Panaderya specializes in Filipino and Pan-Asian desserts that celebrate the legacy of Asian-American immigrants in the United States, and this cake perfectly summed up that mission.
The dense cake carried the nutty, vanilla flavor that has made ube such a trendy ingredient in recent years, and it was balanced by the sweet flavor of the rich coconut ermine buttercream. The sweet corn kernels added pops of sugar, while the fried coconut curds brought some needed texture to the dish.
BATTLE 5
Michelle Alfaro (Sauced by Alfaro) vs. Drew Statz (Semo Pasta + Wine)
Mandatory Ingredients: Mushrooms & Shisito Peppers
Victor: Alfaro
COURSE 1
Alfaro: Mushroom ceviche w / creamy white bean hummus, triple citrus hot honey, corn & zested wonton chips
- Between the crunch of the chips, the meatiness of the mushrooms, the velvety hummus, and the fresh pops of the corn kernels, the variety of textures made this dish stand out. It was chips and dip, but chef’d up.
Statz: Basil Trottole
- The twirly, thick noodles willingly absorbed the gooey brie fonduta, giving upscale mac & cheese vibes. The roasted mushrooms gave the dish some bite, while pickled shishitos added just a touch of spice. I give Drew some serious props for bringing pasta to the farm, and the Semo team successfully pulled it off.
COURSE 2
Alfaro: Vegetarian tamale stuffed with mushrooms and homemade refried beans with a corn puree and a red pepper coulis
- This dish won the competition for Michelle. The masa gave the tamale a tender, moist package, while the mushrooms and creamy beans burst forth with flavor. The corn puree brought a wonderful sweetness that was balanced by the rich red pepper coulis.
Statz: Lion’s Mane Steak
- When cooked well, mushrooms take on a hearty, meaty texture, and Drew achieved that here. The roasted and pickled mushrooms gave his plate plenty of earthy, unami goodness, but it was the underlying carrot puree that brought a nice sweetness and great balance to the dish.
DESSERT
Stacey Leick, the confection queen behind Buttered Marshmallow, has made a name for herself with cake, but this dessert—which she titled “Summer Dream”—proved she’s no one-trick pony. The star of the show was a blackberry pavlova that was firm on the outside, yet soft, sticky, and chewy in the middle.
Atop it sat a strawberry rhubarb angel food good so light it nearly lifted off the plate, and it burst with summery, fruity flavor. Then balsamic “caviar” pearls added pops of rich, sweet, sour notes. It was a fascinating, beautiful dessert that required a great deal of skill and creativity, and Stacey pulled it off.
BATTLE 4
Colin Duggan (Kitchen Table) vs. Will Birge (Mealbox)
Mandatory Ingredients: Beef & Spicy Mustard Microgreens
Victor: Birge
Date: August 4
Date: July 21
The Matchup: Omaha’s microwaved meal wizard vs. the ultimate made-from-scratch savant
COURSE 1
Birge: Garlic roasted meatball w/ marinated tomatoes & basil aioli
- The meatball was rich and juicy, and the aioli added a fresh creaminess. But the tomatoes, which popped with wondrous sweetness upon every bite, stole the show on this appetizer.
Duggan: Offal Dim Sum
- Colin swung for the fences on this course, offering four preparations of cow organs. The most successful were the miso-braised tongue bao with Chinese BBQ, which was one of the best bites of the day, and the Liver & Kidney Siu Mai, a tender dumpling with sweet fermented beets and pickled corn.
COURSE 2
Birge: Seasons of Beef
- In one of the most ambitious courses of the competition, Will serve four preparations of beef, one to represent each season: beef tenderloin with honey-glazed carrots; smoked strip loin with potato salad; short rib with caramelized onion puree; beef consomme with vegetable brunoise. The short rib was incredible, and the beefy, savory nature of the strip loin played well with the creamy salad.
Duggan: Five Spice Eye of Rib with Chili Crisp Brisket & Gochujang Broth
- The brisket was the star of the plate, with a nice crunchy spice from the chili crisp. The eye of rib wasn’t quite as flavorful, although the spiced bark was delicious, and the broth add a rich, sweet flavor.
DESSERT
Brie White of Breeze Bakery is the breakout star of Battle of the Chefs. Her desserts wowed in the first two rounds, and this Honey Goat Cheese Cheesecake was no different.
The crust is the consistent star in her desserts, moist, crumbly, and with just the right amount of sweetness. And Brie’s cheesecakes tend to be more creamy than dense and heavy, allowing her to combine the tart, mildly sweet goat cheese with tangy sour cream for a delicious filling.
Add in some sweetness from honey and the tart sweetness from fresh, plump blueberries, and you have a great dessert.
BATTLE 3
Michelle Alfaro (Sauced by Alfaro) vs. Jonathan Miller (V. Mertz)
Mandatory Ingredients: Bison & Nettles
Victor: Alfaro
Date: July 7
The Matchup: Omaha’s sauce savant vs. the quiet assassin behind one of Omaha’s most revered and beloved kitchens
COURSE 1
Alfaro: Bison short rib taco w/ bourbon BBQ sauce & farm fresh succotash
- The lean, tender bison was a perfect complement to the smoky, tangy BBQ sauce. Along with the acid from the pickled red onion and the pop of salt from cotija, this was one of the best bites of the competition.
Miller: Teres major tartare w/ nettle aioli & nettle tortilla chips
- Bison has a wonderful natural sweetness to it, and the chimichurri marinade added that extra touch of bright, garlickly flavor. My only complaint was I wanted more of the crunchy nettle chips, which were perfect for scooping up the delicate, tender tartare.
COURSE 2
Alfaro: Coffee & chili rubbed bison tenderloin w/ corn & nettle purée, nettle chimichurri, & French potato salad
- The tenderloin could’ve been more tender, but the accompanying sauces were so fantastic it didn’t matter. The chimichurri in particular played perfectly with the bold, bitter flavors of the coffee crust, and the corn puree slid a subtle sweetness in as well.
Miller:Braised bison short rib w/ creamy polenta & roasted corn and heirloom tomato salsa
- Bison has such a rich, clean flavor, and chef Miller highlighted that brilliantly in this dish. The polenta was creamy and decadent, lightened by pops of fresh sweetness from the corn and tomatoes.
DESSERT
Great as all the food was, it was the dessert that everyone left the farm raving about. Meghan McLarney, the owner of Gravy Train & Lemon Tree Cafe, was tasked with employing carrots, and she pulled out all the stops in this showstopper.
The brown sugar carrot cornbread was brilliant, with a crumbly consistency and a wonderful honey-like flavor. That melded wonderfully with the carrot/strawberry ice cream, which melted its goodness into every pore of the cake, and the rich, decadent salted caramel sauce.
A sweet pickled carrot and fried, candied carrot stem topped it all off. Take it from someone who normally doesn’t like carrot cake, this was one of the best desserts I’ve ever eaten.
BATTLE 2
Drew Statz (Semo Pasta + Wine) vs. Tim Nicholson (The Boiler Room)
Mandatory Ingredients: Lamb & Kohlrabi
Victor: Statz
Date: June 23
The Matchup: Fremont’s prince of pasta vs. four-time James Beard nominated chef and one of just two finalists in Omaha’s history
COURSE 1
Statz: Smoked beets w/ lamb belly & pickled strawberry
- The beats were tender, meaty, and sweet, but the lamb was the star. Though there wasn’t a lot of it, it added a rich fattiness that accented all the fresh elements.
Nicholson: Grilled lamb sausage w/ beet, cucumber salad, & lamb bacon
- The casing on the sausage had nice snap, and the heavy gaminess of the lamb was balanced by a cooling kohlrabi cream. Roasted beets and kohlrabi added freshness that lightened the dish.
COURSE 2
Statz: Roasted lamb presse w/ kohlrabi cream, roasted kohlrabi, herb salad
- Semo’s team roasted a whole lamb, pulled it apart, then pressed it into a block and cooked it. Seared before service, it gave off a delicious carnitas vibe, and the accompanying kohlrabi cream was sweet and peppery.
Nicholson: Harissa braised lamb w/ polenta, braised greens, lamb loin, fennel & kohlrabi slaw
- The braised lamb was incredibly tender, almost like pulled pork, and it teamed perfectly with the creamy, cheesy grits. And the roasted lamb loin on the side was delicious and delicate.
DESSERT
Breeze Bellevue is best known for cheesecakes and pies, but if this dessert is any indication, chef Brie White is more than welcome to experiment more with cakes.
The cake itself was moist and tender with a present but not overwhelming vanilla flavor. The strawberry puree brought a pleasant fresh strawberry flavor on the inside of the cake, while the whipped, light-as-air buttercream was creamy, fresh, and just the slightest bit tart.
BATTLE 1
Anthony Caniglia (Au Courant) vs. Oscar Hernandez (Corner Kitchen)
Mandatory Ingredients: Pork & Fennel
Victor: Hernandez
Date: June 9
The Matchup: Creative head chef who creates new 6-course tasting menus every week vs. fusion wizard who combines Mexican food with global flavors, especially Korean
COURSE 1
Caniglia: Grilled broccoli & yellow squash w/ asparagus basil oregano vinaigrette & focaccia croutons
- The broccoli and squash were grilled brilliantly, giving the vegetables a tender consistency and a slightly smoky flavor, and the vinaigrette added a fresh, herbaceous pop. The croutons were both crispy and pleasantly chewy, with all the buttery goodness that makes focaccia great.
Hernandez: Gochujang pork loin w/ confit ribs and pork belly on top of cashew jasmine rice & fennel kimchi
- The pork loin, with its sweet, sticky gochujang glaze, was fantastic, as was the floral, slightly sweet jasmine rice. The kimchi got a bit lost and the pork belly, though fatty by nature, was very heavy, but it was a delicious dish.
COURSE 2
Caniglia: Cubano braised pork over Miller Dohrmann polenta & turnips
- The pork was tender as one could wish for, and it combined a rich flavor with citrusy notes from the marinade. But it was the polenta—cheesy, creamy, and sinfully luscious— that stole the show on this plate.
Hernandez: Braised pork taco on homemade tortilla with beet mole
- The homemade tortilla, grilled on-site on the Santa Maria grill, was delightful. The beet mole was a bit divisive: some found it too sweet, while others (hand raised) loved how the deep, rich flavors of the mole melded with the earthy, subtle sweetness of the beet.
DESSERT
Great as all the food was, the best course of the day might’ve been the Sweet Potato Tart from Breeze Bakery.
This was basically an elevated version of pumpkin pie. The sweet potato topping had just the right amount of sugar and a luscious, creamy consistency. The base, which blended together crushed gingersnap cookies, butter, and sugar, was incredible, and the texture contrast between it and the silky sweet potato was spot on.
Combined with the sweet cream and fresh berries, this dessert ate like a chewy yet firm cookie with a wonderfully sweet, creamy topping. Like everything Breeze offers, it was a pure delight.