I love Thanksgiving. It’s a holiday that delivers what is promised. Prepared for in advance with hours spent laboring in warm, aromatic kitchens over food devoured in minutes, it’s a day that celebrates the sensuality and richness of life — the smells and colors and tastes, the sounds of family laughing and arguing, the intangible satisfaction of good conversation. It’s an entire day dedicated to creating an atmosphere of restfulness that gives you the space to reflect on what you are thankful for. And it is the one day a year that we all give thanks, first and foremost, for the food on our plates. 

I have so much to give thanks for this year. Namely, the opportunity to share CLEAN PLATE and to know you — reader, eater, friend.

While so many doors opened this year, a few where shut. Most recently, the Vinton Street restaurant location. Two weeks ago I was writing this…

“Its been too long. The new space is a bit time consuming. (Which might be the understatement of the year.) We’re through with most of the demo and should be starting in on the putting-it-all-together stuff, soon. I’ve posted lots of demo dirty work photos below.

Maybe I should back up…CLEAN PLATE has a new home! The new location is at 18^th and Vinton (just caddy corner from Louie M’s Burger Lust). My friend Dave, who is the most enthusiastic construction volunteer, refers to the place in his English steel town accent as “a diamond just waitin’ for a polishin’.” Which is to say, it’s rough. But it’s amazing what a broom and a coat of paint have already done. And the potential! Big open space, high ceilings, wood floors, lots of storefront windows, a kitchen that will open out to my garden side yard!

The Vinton Street neighborhood was also a huge part of my attraction to this building — great architecture, great people and a great history. Originally (and pardon me while I do my history geek bit here), because of the natural ridge created by its geography, Vinton Street was a trail used by the Native Americans. Later it was a cattle trail connecting the market and the stockyards. The CLEAN PLATE building was originally a grain store. Most people now recognize it as the Schneider Hardware building because of its big blue neon sign. It’s exciting to be here and the welcome from the community has been overwhelming.”

Shortly after writing this I found out that the building wasn’t going to be suitable for a restaurant. Bummer. Yeah, maybe THAT is the understatement of the year. But, I’m rolling with the punches. I’m keeping my eyes and ears open for other location ideas. And in the meantime I’m beginning work in earnest on a CLEAN PLATE mentorship program which, come this spring, should have kids in gardens planting veg. 

This delay of game also means BRUNCHES WILL RESUME. Soon. I’ll be making announcements here. I’ll also be making more regular posts. I cook everyday. I write everyday. It seems silly that I haven’t been sharing my culinary musings and misadventures. I’d love your comments and feedback, so make me a bookmark!

I wish you all scrumptious, nap inducing Thanksgivings surrounded by food, family and friends!

Love and green bean casserole,

elle

There’s no better Sunday morning “hair of the dog” treatment than a big juicy burrito. The menu…

Make your own burrito from: grilled corn and flour tortillas, green chile, spicy squash hash, stewed vegetables, beans, rice, soyiso scramble, cactus and potato saute, migas, grilled sweet potatoes in cilantro lime vinaigrette, pineapple salad, fresh guac, salsas and hot sauces…and waffles. AYE!

I put this menu together to the rumbling accompaniment of hunger pains.

October 4, noon to 3pm @ the CLEAN PLATE brunch house, 1312 S 6th St. The price is now $5/plate.

This brunch is also a celebration of the new CLEAN PLATE location! There is a lot of work to do before the spot is up and running, but expect the grand opening sometime later this fall. If you know ANYONE that would be interested in helping me get it done, please put them in touch. I need plumbing and electrical advice, hand me down commercial kitchen equipment, moral support, hungry people, INVESTORS and everything in between.

Hope to see you!
Love and waffles,
elle

Brunch is back!

September 20, visit the CLEAN PLATE brunch house from 12 to 2pm. $5.

This week, southern comfort…corn bread pancakes, sweet potato hash, blueberry biscuit cobbler, roasted vegetables, ode to Johnny Cash breakfast beans, cheese grit souffle, collards and………..waffles! There ain’t a raw thing on the menu. The chic technique? It’s all made with love, baby.

coming this September

Three weeks wasn’t long enough.

In three weeks I was just gaining my footing and finding rhythms in the day-to-day tasks. I was beginning to make improvement notes — move this there, I need a such-and-such for this space, sort out that leaking, find a way to make more food! At the beginning of the third week I was reflexively making plans for the fourth week’s menu, a menu that was gradually improving. Gradually. I learned so much from this experience, but the most direct and tangible lessons were in the limitations of raw food, brunches and the Empty Room being a crash course in its successes and failures.

I never intended for CLEAN PLATE to be a real restaurant, but that is what it became. The original motivation for creating CLEAN PLATE was to spark a conversation. I hoped that in creating an experience with food that was all handmade and locally grown, without the environment of typical restaurant pretense and shared over a communal table, visitors would consider where of the rest of their food comes from and ask why, or if not why, how. How did this onion bread happen? How did you do that? How did this tomato end up so perfect and delicious and tasting nothing like any tomato I’ve ever had. Fascination, curiosity, enthusiasm for food; that was the original thing I was going for.

And that happened! This is no miracle. I knew Omaha had a world of food curious, flavor and health conscious people. If only the local restaurants were reflective of that. Which is exactly how CLEAN PLATE happened to become a restaurant. It’s what was wanted most.

I want to thank everyone who joined me for lunch, everyone who attended one of the special events or asked how things were going when you saw me around. The Empty Room would have stayed empty if it wasn’t for your love and support.

Hope to see you soon.

Much love,

elle

Lunch this afternoon. Informal adios party this evening. 9pm.

THANK YOU to everyone who participated in this experience!

WEEK THREE MENU

PLATES

raw nut loaf with heirloom tomato sauce along with cashew ricotta filled squash blossoms*

$10

ol’ fashioned bread and cheese sandwich: onion bread, macadamia nut feta, red peppers and orange heirloom tomatoes along with a bib lettuce salad in caesar dressing

$8

cauliflower and pea samosas with mint chutney and curry roasted beets**

$10

SALADS

zucchini risotto with basil pesto and heirloom cherry tomatoes

$6

dave’s slaw in mustard dressing salad

$5

SOUPS

curried carrot and coconut

$5

gazpacho

$4

DESSERT

carrot cake pudding with candied pumpkin seeds

$6

chocolate truffle box

$5

SMOOTHIE

watermelon mint

$4

*baked, not raw

**contains wheat gluten

Chilled Curried Carrot and Coconut soup

I love this soup cold in the summer, but it is also a delicious, warming treat in the winter if served hot. It’s especially comforting served as an accompaniment to a plate of sauteed greens or some roasted beets and yams…

3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons olive oil
1 tablespoon curry powder
1 1/2 pounds carrots, peeled and sliced thin (about 4 cups)
2 1/2 cups low-salt Imagine No Chicken Chicken broth
1 to 1 1/2 cups canned unsweetened coconut milk*
1 tablespoon fresh lime juice plus additional to taste
ice water for thinning soup

In a large saucepan cook chopped scallion, onion, and gingerroot in olive oil with curry powder and salt and pepper to taste over moderately low heat until softened. Add the carrots and the broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.

In a blender purée mixture in batches with coconut milk until very smooth, transferring as puréed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hour or overnight.

Thin soup with ice water and season with additional lime juice and salt and pepper.

At the Toyota event I garnished the soup with diced carrots,cilantro and a macadamia nut feta, but feel free to garnish with whatever you like – a touch of cayenne, cumin, curry, a splash of lime, cilantro, a sliver of scallion…

…all for the love of a hybrid.

Instead of brunch this weekend, I’ll be making two-bite samplings for 400 of your fellow farmers market shoppers. As part of the Toyota Farm to Table Tour, area chefs have been paired with farmer’s market vendors to present tastings of local produce. My time slot is 10:15AM.

Great event, but unfortunately prep for it has cut out time for brunch. (And the Health Department wasn’t too keen on the buffet brunch idea to begin with.) I WILL resume brunches at my house after the Empty Room stint. Hope to see you there!

Experimental eating with Carnal Torpor.

Carnal Torpor is an artist collective based in Kansas City. Carnal Torpor is…music, food, art, philosophy, ritual, experience, a celebration of the innate relationship between cultures and environments.

There will be food. There will be music. There will be a $5 cover.