Formerly known as the Blackstone Hotel, the Kimpton Cottonwood stands the test of time as an Omaha showcase in the heart of the Blackstone district.
Somehow, I never got around to trying the reimagined Reuben sandwich at the Orleans Room in Omaha’s Kimpton Cottonwood Hotel.
I blame that on the pandemic. But no matter the reason, I remedied the situation a couple of weeks ago during a lunch that introduced the restaurant’s new lunch menu to the media.
Legend has it that the Reuben was introduced sometime in the early 1900s at the Blackstone Hotel, which was renovated, remodeled and expanded into the Cottonwood. A chef at the new hotel introduced his own take on the sandwich in honor of the property’s longtime legacy.
Though the menu has plenty of new and exciting offerings, I knew I had to go with history. It was the right choice. The Reuben — brisket brined for more than a week, house-made sauerkraut, gruyere Swiss cheese and Thousand Island dressing on ultra-dark pumpernickel — was among the best I’d ever tried.
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I loved the way the ample meat was cut into small pieces, almost shredded, and then tucked into the sandwich so securely that little fell out when I ate it. The sauerkraut was subtly sour, unlike some too-sour versions you find on grocery store shelves. The gruyere was incredible — my only wish was for twice that much.
My only quibble was that the dressing wasn’t as sweet as I like it, but that was far from a deal-breaker. I knew I had to eat a piece of fried chicken in a few hours (another work project — is this a great job or what?) and I was trying to pace myself, but I ate more Reuben than I had planned.
The rest of the holiday menu also was a delight. With a co-worker, I shared truffle fries with ricotta salada, chives, truffle oil and lemon aioli. The combination was amazing and I now want that aioli on everything I eat. And we also tried Mitchell’s Bacon, an innovative starter that combined lean bacon slices with celery root puree, pickled apple relish and horseradish. I had no idea what I was getting, but the result was super-cravable. I’d definitely order it again.
Other items on the new menu include beef tartare, a whiskey strip French dip, a smoked chicken sandwich (my colleague had it and was impressed) and a vegan sloppy joe.
The Kimpton Cottonwood staff loves special events. Right before Halloween, a friend and I attended a hunter’s harvest dinner that was designed to showcase executive chef Jason Sirois and his staff. I was apprehensive; the menu featured a lot of wild game and other ingredients (egg yolks, for one) that I usually eschew.
I gave it a shot, however, and found lots to love. My favorite was the upper Missouri river sturgeon, breaded and served with pumpkin puree, pickled pear and a juniper pear gastrique. I also really liked the venison Wellington, a bison short rib and the duck cassoulet. It was educational — I learned that it’s good to go on a culinary adventure every now and then and, because every course featured a different varietal, I learned a lot about wine. And how to pace myself.
My friend and I agreed that we probably will never forget that meal.
The hotel also has created a popup bar in its pool area. The Holiday Hut is open from 4 to 10 p.m. Thursdays and Sundays; and from 4 p.m. to midnight Fridays and Saturdays.
It’s decorated for the holidays and is offering fun seasonal cocktails.
The Omaha World-Herald 12 days of holiday cookies
On the first day of the OWH cookie countdown: Peppermint Bark Fudge
If you crave the flavor of peppermint bark — that quintessential Christmas candy you can only seem to find this time of year — then you are going to love this Peppermint Bark Fudge.
It is super simple to put together, it doesn't even require a candy thermometer. In 15 minutes you can whip up some fudge that will be a tasty addition to a cookie tray or make a great edible Christmas gift.
Peppermint Bark Fudge
Chocolate Layer
½ cup + 1 tablespoon sweetened condensed milk (half of a can)
1½ cups semi-sweet chocolate chips
2 tablespoons marshmallow creme
½ teaspoon pure vanilla extract
¼ teaspoon peppermint extract
White Chocolate Layer
½ cup + 1 tablespoon sweetened condensed milk (half of a can)
1½ cups white chocolate chips
2 tablespoons marshmallow creme
½ teaspoon pure vanilla extract
¼ teaspoon peppermint extract
1/3 cup crushed candy canes, plus 1 extra tablespoon for garnish (about 4-5 regular candy canes)
1. Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
2. Chocolate layer: Combine ½ cup + 1 tablespoon of sweetened condensed milk (half of the can), chocolate chips, and marshmallow creme in a double boiler over medium-low heat. Stir constantly until the chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla and peppermint extracts. Spread chocolate layer into the prepared pan. A small offset spatula is helpful for this.
3. Wash and thoroughly dry the double boiler insert — careful, it’s likely still warm.
4. White chocolate layer: Combine ½ cup + 1 tablespoon of sweetened condensed milk (the rest of the can), white chocolate chips, and marshmallow creme in a double boiler over medium-low heat. Stir constantly until the white chocolate chips have melted. Once the mixture is smooth, remove from heat and stir in the vanilla, peppermint extract, and 1/3 cup crushed candy canes.
5. Pour over chocolate layer and spread into an even layer. If desired, sprinkle with extra crushed candy canes, gently pressing them into the fudge so they stick.
6. Cover and refrigerate for 4 hours or overnight until completely set. Once set, remove the fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into 1-inch squares.
7. Fudge stays fresh covered at room temperature for 1 week or in the refrigerator for 2-3 weeks. Stack between layers of parchment paper so the fudge squares don't stick together.
Adapted from sallysbakingaddiction.com
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December 12, 2022 at 05:50PM
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Dining Notes: Reuben's tasty legacy lives on at the Kimpton Cottonwood Hotel - Omaha World-Herald
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