ICA High School Culinary Invitational Friday, February 20 at Metropolitan Community College, Omaha State ProStart Competition Saturday, February 28 at Southeast Community College, Lincoln National ProStart Invitational April 18-20 in Anaheim, California Taste of Nebraska Monday, April 20, Embassy Suites, LaVista

Click here for updates on events!

Kealan O’Boyle ProStart Alumni, Kansas, New England Culinary Institute Astonished at his jump start into the industry, O’Boyle admits, “If you told me a year ago I’d work under Chef Anthony Martin, winner of Chicago Tribune’s Best Chef Award of 2010, in an internship at TRU Restaurant, I never would’ve believed it.” Kealan was on the first-place culinary team at the 2010 National ProStart Invitational. Through scholarship and networking opportunities at the start and national competition, Kealan secured the scholarships he needed to attend his dream school – New England Culinary Institute. Kealan is on track to graduate from NECI in June, and has made the most of his time at the school. Through their bachelors programs, Kealan was able to set up three internships for next year, including one in Hawaii this summer. “It’s all so amazing and I have to say that if not for ProStart, none of this would’ve been possible.

Issue 7, February 17, 2015

OPEN HOUSE Sunday, March 1

st | 1:00 – 4:00 pm

Chef^2 3157 Farnam St., Omaha

You can park for free in the Midtown Crossing parking garage. The entrance to the garage is just ½ block to the

west of the store.

“Liberty Love” at the Liberty Tavern The Liberty Tavern will feature a special menu from mid-February through mid-March. Ask for the “Liberty Love” menu & 20% of the sales from this

menu will go to support the Hospitality Education Foundation and the ProStart program.

Menu will be developed by Chef de Cuisine, Kimbler Harrold, a former ProStart student and current team mentor.

 

Featured Monthly Recipe

Nebraska Restaurant Association Hospitality Education Foundation 1610 S. 70th Street, Ste. 101 | Lincoln, NE 68516 | 402.488.3999 | fax 402.488.4014 www.nebraska-dining.org | dineout@nebraska-dining.org | Like us on FACEBOOK!

Hospitality Education Foundation

2014 – 2016 Officers President: Chuck Parker, Pepsi Board of Directors John Benton, Venue Restaurant & Lounge John Coffey, Flatwater Bistro Kevin Mandigo, Greta’s Gourmet Adam Wagner, Nebraska Beef Council Lane Rosenberry, Sysco Lincoln Michelle Daize, World Eats Denise Smith, CWD Lincoln Jim McKain, Acosta Sales & Marketing Ron Burke, UNL Dining Services Jane Stone, Nebraska Pork Producers Chip Hawkins, Omaha Hilton Dena Ramos, Omaha Doubletree Tim Gobber, NBE Solutions Shawn Engberg, Alley Rose Jim Trebbien, Metro Community College Advisory Board Rhonda Herrington, Central Community College Beth Augustyn, Metro Community College Jo Taylor, Southeast Community College

GRASSHOPPER TORTE 9 X 9 PAN INGREDIENTS: Oreos 24 Butter, Melted ¼ Cup Marshmellow Crème 17 Ounces Milk ¼ Cup Green Food Coloring 1/8 Teaspoon Peppermint Extract ½ Teaspoon Whipping Cream 2 Cups PROCEDURE: 1. Place oreos in plastic bag. Use rolling pin to crush oreos. 2. Place oreos and melted butter in bottom of 9 X 9 pan. Stir to combine. Press into bottom of pan. 3. Place marshmallow creme in mixing bowl. Stir in milk, food coloring and extract. 4. In another bowl, whip cream until stiff. 5. Fold whipped cream into marshmallow cream. Pour over oreos. 6. Place in freezer until service.

Describe your position with Nebraska Pork Producers. To promote pork in 5 key areas: Foodservice, Retail, Health Care, Media and Consumer Information/Education With what other groups or organizations are you involved? Nebraska Pork Producers Association is involved with MANY different organizations and groups, and personally I am involved with our local Methodist Church, Development Corporation and our school’s Booster Club. Why are you involved in the ProStart Program? ProStart is just a super program overall and from our perspective, it’s an effective way to introduce pork in general and educate future culinary professionals about our product at the earliest stages of their careers. What are your favorite things to do on a day off? Well, I have a 14-year old son so most of my days off involve some sort of ball; football, basketball or baseball. What are you most proud of (personally or professionally)? Personally, my son Will. So far, so good!!! Professionally I would have to say all of the programs NPPA funds that not only meet their marketing goals BUT also fulfill a philanthropic need are near and dear to my heart. For example, our Taste of Elegance culinary competition (in conjunction with Pinot, Pigs and Poets) in Omaha helped to raise nearly $250,000 last year for the Completely Kids after school food program. What is the most unique or interesting thing about you that most people probably don’t know? Maybe that I actually grew up on a 4th-generation farm between Giltner and Harvard, Nebraska. My Dad made certain we got to do all the fun jobs; chop sunflowers, detassle, irrigate, etc. Hard work but I sure wouldn’t trade it for the world. I hope someday my son Will becomes the 5th generation.

Jane Stone Nebraska Pork Producers