2025 BATTLE OF THE CHEFS
RUNNING DIARY
There is nothing in the Midwest, much less Omaha, like Battle of the Chefs.
Launched in 2024 by Long Walk Farm, Battle of the Chefs puts the chefs from 8 of Omaha’s best restaurants into a bracket-style competition. Each week, two chefs cook an appetizer and an entree on the farm, which is outfitted with cooking stations and a wood-burning pizza oven, for cooking supremacy.
About 100 guests purchase tickets and try each course then vote for which dish they think was most delicious and best embraced the mandatory ingredients (which are assigned to chefs the week prior). Whichever gets the most votes advances.
The event would be special if it were only for the food. Between four courses of chef-created food, a grazing table, salad, and dessert (from a local baker), guests get a literal feast each week. But even better than the food is the community that Battle of the Chefs creates. This is a group of people who don’t know each other but come together and share a meal together. Week after week people who might never meet if not for the competition spend hours together and get to know each other.
But let’s be honest; having the great food doesn’t hurt.
As the emcee of Battle of the Chefs, I attend every battle and taste every dish. As a way to celebrate the event and keep you up to date with everything that’s transpiring, I created this running diary.
CHAMPIONSHIP
Tim Nicholson (The Boiler Room) vs. Meghan McLarney (Lemon Tree Cafe)
Mandatory Ingredients: Whole Hog, Black Garlic, Daikon Radish
Victor: Nicholson
Date: Sept. 28
The Matchup: James Beard-nominated Executive Chef vs. Omaha’s queen of brunch
COURSE 1
Nicholson: Pork Rilletes Tartine & Slow Roasted Pork Belly
- The pork belly, perfectly tender and with crispy, crackly edges, might’ve been some of the best you’ll have in Omaha, and the black garlic soy sauce amped it up with a salty, umami sticky glaze. And the house sourdough bread slathered with salty pork rillette and topped with pickled mustard seeds and black garlic, was crunchy, creamy, and completely craveable. This dish could be served in The Boiler Room tomorrow and it would fit perfectly.
McLarney: Beer Fondue Cheese Plate
- The slider, with a soft hot honey pretzel bun and tender slow-roasted pork, was fantastic. The deep fried pierogi, stuffed with dill sour cream and bacon, was a bit under-fried and doughy, and the beer cheese was clumpy.
COURSE 2
Nicholson: Garlic/Basil Smoked Sausage & Smoked Pork Loin
- The pork loin was a tad tough, but the rest of the dish sang. The sausage had a tremendous snap and erupted with juicy, savory flavor, and the mix of creamy polenta and sweet roasted peppers provided the perfect base.
McLarney: Stuffed Baked Apple w/ Spiced Pork
- One of the most complex dishes we’ve seen in the Battle of the Chefs arena, this one just worked. The baked apple was soft and sweet, accenting the savory pork stuffed within. But the star of the dish was the hearty black garlic cornbread and the bacon ice cream, which acted as a creamy, savory sauce to accent the sweetness of the bread.
DESSERT
Brie White of Breeze Bakery cannot be stopped when it comes to turned unexpected ingredients into desserts. She’s crafted sweets out of black garlic, beets, and radishes, but her masterpiece might be this play on caprese salad.
The cheesecake, a combination of mozzarella and ricotta, was silky and still had enough sugar to qualify as a dessert. And the basil whipped cream added a peppery/sweet flavor in a light form.
But the hero was the bacon-tomato jam, a sticky, sweet/salty concoction that brilliantly blended all that’s great about bacon with just the right amount of sugar and the natural sweetness of tomato.
BATTLE 6
Tim Nicholson (The Boiler Room) vs. Luke Staver & Wyatt Kosalka (Block 16)
Mandatory Ingredients: Beef Bacon & Chorizo & Butterpin Squash
Victor: Nicholson
Date: Sept. 14
The Matchup: James Beard-nominated Executive Chef vs. Block 16 creative dynamos
COURSE 1
Nicholson: Butterpin Squash Soup w/ Beef Bacon Jam & Sage/Pistachio Crumble
- For all the great dishes served on this day, the soup was the one no one could stop raving about. The thick soup has a pleasant sweetness and a creamy consistency, and the bacon jam brought a nice balance of salt/sugar. But the kicker was the pistachio crumble, which added necessary texture.
Kosalka/Staver: Squash-Stuffed Polish Dumpling
- The dumpling dough had a very pleasant chew, and the squash filling has a sweetness that was balanced wonderfully by the spice in the beef chorizo, the tang of sour cream, and richness of the pepper cream.
COURSE 2
Nicholson: Summer Vegetable Hash Gordita
- The chunky, hearty vegetables got a salty, spicy kick from oily chorizo and crispy beef bacon. Along with cotija cheese, it would’ve been a wonderful dish on its own. But Nicholson crafted a flaky gordita shell to stuff the hash into, sending this dish over the top.
Kosalka/Staver: Summer Chowder
- Creamy and hearty, this soup made great use of all kinds of summer produce: squash, kale, chives, potatoes, and more, and the beef chorizo and bacon added to the richness of the dish.
DESSERT
Long Walk Farms chef Seth Jonas wanted to playfully present a new version of cookies and cream, and while this is nothing like one might expect, it worked brilliantly.
The shortbread cookies were sweet and crumbly, and the chantilly cream added a light, airy consistency to match their rich, buttery flavor. Marinated strawberries and raspberries brought freshness to the dish, but the basil syrup is what tied it all together.
Sweet, earthy, and slightly peppery, these green dollops provided a flavor that anchored the other elements together.
BATTLE 5
Dan Whalen & Moses Moseley (Dirty Birds) vs. Meghan McLarney (Lemon Tree Cafe)
Mandatory Ingredients: Bison Brisket & Sweet Italian Peppers
Victor: McLarney
Date: Sept. 6
The Matchup: Omaha’s self-made fried chicken kings vs. the homemade brunch sensation
COURSE 1
Dirty Birds: Bison Brisket Sausage Sandwich
- The sausage was brilliant, as it had a wonderful snap and a pleasant fattiness to complement the lean bison. The pickled Italian peppers added sweetness and acid, but the best part was the soft, toasted shokupan bun, made in house (just like just about everything from Dirty Birds’ kitchen).
McLarney: Reuben Benedict
- McLarney and her husband own a biscuit business (Gravy Train) that serves biscuits and gravy at farmers markets, so it was no surprise to see this lean into the biscuit lane. What was impressive was McLarney’s decision to turn the bison brisket into corned beef and combine it with sauerkraut and caraway biscuits into a cheeky but successful play on the Reuben sandwich.
COURSE 2
Dirty Birds: Braised Bison & Pappardelle Goulash
- The house made pappardelle was silky trials of pasta ribbons that grabbed onto the hearty tomato sauce and rich creme fraiche. The braised bison was so tender it disintegrated in one’s mouth, and freshly picked dill added a fresh, grassy note.
McLarney: Bison Birria Taco
- With all respect to Omaha’s Mexican restaurants, they could take some notes from this taco. The bison was rich, savory, and warmly spiced, and the homemade tortilla had a nice chewy consistency. Dunking the taco in the rich consomme tied it all together.
DESSERT
Seth Jonas, the chef at Long Walk Farm, is best known for his savory creations, as he crafts the grazing board and salad course for the competition each week. But he’s progressively stepped up his game throughout the season and decided to try his hand on the sweet side of things, to great results.
His root beer bundt cake tasted just like a root beer float, complete with the rush of nostalgia. The cake was a bit dense but had wonderful spiced flavor, and the smooth buttercream added necessary moisture to the crumb.
The cake was accompanied by a delicious vanilla bean ice cream that was topped with a root beer ice, which played together nicely as a cool treat on a warm day.
BATTLE 4
Tim Nicholson (The Boiler Room) vs. Doug Case (Ooh De Lally)
Mandatory Ingredients: Mushrooms & Patty Pan Squash
Victor: Nicholson
Date: June 29
The Matchup: genius James Beard award finalist vs. Omaha’s philanthropic king of elevated comfort food
COURSE 1
Nicholson: Wood Roasted Oyster Mushrooms
- Nicholson put both mandatory ingredients front and center, and they shone beautifully. The mushrooms had a delightfully chewy texture and a subtle smoky flavor that was balanced brilliantly by the smooth, slightly sweet hummus. Puffed rice brought crunch, and a madeira syrup added the sweetness to bring it all together.
Case: Mushroom Samosa
- The samosa dough was tender and flaky, and the mushroom duxelles inside was so rich and flavorful you could’ve sold me that it was ground beef. The mint chutney accented the pastry with a fresh, sharpness. And the goat cheese-stuffed squash blossom was a bomb of creamy richness.
COURSE 2
Nicholson: Lion’s Mane Katsu
- Tender and meat-like on the inside with a crunchy crust on the exterior, this was the dish that won the battle for Nicholson. The soy glaze added a sweet, sticky mix of sweet and savory, while the napa cabbage brought some crunch.
Case: Patty Pan Tostada
- The mushroom “asada” was both tender and well-seasoned, and the crispy tostada added a welcome saltiness to the mushrooms and acidic lime slaw. The dish was a bit dry, and a crema would’ve made this an excellent dish.
DESSERT
Brie White, the owner of Breeze Bakery, is a master at making desserts out of unexpected vegetables and fruits, and this Strawberry Thyme Upside Down Cake was the latest example. A cross between cornbread and cake, it was a bit dense, but the fruity flavors and the honey goat cheese whipped cream lightened it.
The cake itself was brilliant, as the squash combined with cornmeal to produce a crumb that was creamy and sweet, but also had the crumbliness of cornbread. The strawberries were bright and tart, and the tanginess of the goat cheese added a necessary savory note.
The lesson, as always: Brie can do no wrong when it comes to dessert.
BATTLE 3
Wyatt Kosalka & Luke Staver (Block 16) vs. Shelley Elson-Roza (Heirloom Fine Foods)
Mandatory Ingredients: Lamb, mushrooms, garlic scapes
Victor: Block 16
Date: June 15
The Matchup: Block 16’s sous chefs and burger ballers vs. one of Omaha’s titans of catering
COURSE 1
Block 16: Lamb Mushroom Burger
- The lamb patty, which had chopped mushrooms mixed into it, was smashed and grilled to perfection, giving it a caramelized exterior and wonderfully crispy edges. Without a sauce, it ate a bit dry, but the goat choose added some moisture and the fried mushrooms brought great crunch.
Heirloom: Mushroom-Stuffed Gourgere “Runza”
- A playful take on Nebraska’s favorite fast item, the flaky, cheesy dough played well with the earthy mushroom interior, and mustard green and sweet tomato jam added the mustard/ketchup vibe. Overall, the dish lacked a bit of texture, but it was nonetheless delicious.
COURSE 2
Block 16:Braised Lamb and Wood-Fired Potatoes
- The lamb was cooked to perfection, with a rich, earthy, and mildly gamey flavor and a wonderfully shredded consistency. But it was the creamy, smoky potatoes, tender mushrooms, and herbaceous pesto that gave this dish the win.
Heirloom: Taste of Morocco
- The lamb again was excellent, and the Moroccan spices gave it a savory sweetness that evolved into a spicy after taste. The sweet potato puree was creamy and sweet, a perfect pairing with the meat, but the khobz (a Moroccan flatbread) was tough.
DESSERT
Buttered Marshmallow may be best known for its cakes, and with good reason; no one bakes a cake like owner Stacey Leick. But Stacey has expanded her baking repertoire in recent years, and this bright, citrus-forward tart was the perfect end to a heavy meal.
The crust was nearly perfect—buttery and tender, yet solid enough to hold together and add a nice textural contrast to the silky, acidic filling. The strawberry balsamic mint sauce was a fascinating accompaniment that added fruity sweetness and a jammy consistency. But what really made this dessert sing were the candied garlic scapes (a cross between scallions and traditional garlic). They added an unexpected but perfectly welcome sweet/savory component to the dish.
BATTLE 2
Drew Statz (Semo Pasta + Wine) vs. Meghan McLarney (Gravy Train; Lemon Tree Cafe)
Mandatory Ingredients: Chicken, Mushrooms, & Kohlrabi
Victor: McLarney
Date: June 1
The Matchup: Fremont’s pasta prince vs. Omaha’s biscuit queen
COURSE 1
Statz: Chicken & Mushroom Tortellini w/ green garlic & kale pesto
- Transporting a filled pasta is difficult, but Semo’s team did it perfectly, The tortellini was a chewy, tender shell for the mix of savory chicken and earthy mushrooms. The pesto had a pleasant sourness that added an interesting punch and awoke the palate.
McLarney: Chicken Drummies w/ Midwest mole & kohlrabi crema
- Spicy and sweet, the Midwest mole added an unique zing that ultimately won the round for McLarney. The team employed the technique of “frenching” in which the skin is cut loose from the bone end, creating a dramatic presentation to go along with juicy meat and a crispy skin.
COURSE 2
Statz: Chicken Lollipop w/green goddess dressing, picklds oyster mushrooms, & kohlrabi & turnip purée
- As good as McLarney’s chicken lollipop was, Statz’ version was somehow even more juicy, and the blistered skin added texture and flavor. The green goddess dressing was tangy and herbaceous while adding a bit of umami.
McLarney: Crispy Chicken Biscuit w/ green garlic chimichurri, pickled kohlrabi, fried mushroom “magic”
- The chicken thigh had a thick, salty breading that added wonderful savory flavor to the fatty cut. The homemade biscuit was ridiculously buttery and layered. The green garlic chimichurri added a bright, creamy condiment to tie it all together. It was messy as all get out, but if this were served in a restaurant, it would be one of Omaha’s better fried chicken sandwiches.
DESSERT
Mia Matlock, the owner/baker of Oso Good Kitchen & Panaderya, has a tattoo of a croissant on her arm and wore croissant earrings to the event, so it’s no surprise she made a killer croissant for dessert. This Strawberry Rhubarb Pinwheel started with a vegan butter croissant that was flaky, layered, and practically oozing butter. It would’ve been delicious if served completely naked.
But Malock balanced the savory croissant with a strawberry rhubarb jam and a sticky, sweet peony-infused oat pastry cream, along with fresh strawberries. It was an impressive balance of richness and freshness, and a beautiful display of how Matlock fuses Filipino and Pan-Asian flavors to craft incredible desserts.
BATTLE 1
Dan Whalen & Moses Moseley (Dirty Birds) vs. Will Birge (Mealbox)
Mandatory Ingredients: Pork & Sweet Potatoes
Victor: Dirty Birds
Date: May 18
The Matchup: Omaha’s fried chicken kings who specialize in scratch cooking versus Omaha’s master of the microwaveable meal
COURSE 1
Dirty Birds: Sweet Potato Fritter stuffed w/ house made Italian sausage atop a hot honey cream fraiche
- The creme fraiche cooled off the heat from the hot honey while adding a richness to the sweet, crispy fritter. The dish ate very light, making it a great appetizer to an otherwise heavy meal.
Birge: Cornbread Fritter stuffed with pulled pork and salted pork belly along with slaw and hot honey mustard sauce
- The richness of the pork played perfectly inside the deep fried cornbread, which had a nice sweetness and a brilliantly crispy crust. The slaw added a refreshing element to play with the heavy fritter.
COURSE 2
Dirty Birds: Whole Hog Andouille Sandwich on house made sweet potato shokupan buns with hot honey mustard and pickled vegetables
- This dish, which Dirty Birds made every layer of, ultimately won them the competition. The sausage has as strong a snap as it did spice, and the sweet mustard balanced the heat. But the showstopper was the pillow-y, slightly sweet bun, which tied everything together beautifully.
Birge: South American Porchetta with aji verde sauce, roasted vegetables, and sweet potato puree
- The porchetta was rich and salty, though maybe a tad tough. It was amplified by the smooth, buttery sweet potato puree and tangy, herbaceous aji verde.
DESSERT
For all the great food that was served at the inaugural Battle of the Chefs in 2024, the breakout star might’ve been Brie White, the baker and owner behind Breeze Bakery. He ability to incorporate wild ingredients into cohesive desserts—beets in a cake? black garlic in a cheesecake?!—is truly mind-bending.
That was the case again when she unveiled her Turnip Pie. Eaten raw, turnips can be peppery and bitter, but roasting them brings out a soft sweetness, which Brie paired with a zesty whipped lemon cream and a toasted meringue reminiscent of a s’more.
And the crust was so flaky you could practically feel your bite pass through each buttery layer.