Tag Archives: gluten-free

Contemporary Pub Fare

May 20, 2016 by
Photography by Bill Sitzmann

Jackson Street Tavern offers contemporary American cuisine in a casual atmosphere. Chef and co-owner Deke Reichardt is hesitant to label it “fine dining.” He explained, “People have a lot of options in this neighborhood and city, so we pride ourselves in not being pretentious.”

Reichardt also explained that the inclusion of the word “tavern” in the name was never meant to imply a bar-like atmosphere. “The name of the place was meant to imply that it’s a relaxed tavern-esque atmosphere that serves good quality food.” He is proud of the menu options and the quality of the cuisine. “We source as much as we can when the season is right. It’s good stuff. We don’t even have much in the way of freezer space, which is by design because of physical limitations.”

Jackson-St.-2Of note is the extensive gluten-free menu options available. “My wife eats gluten-free and my mother-in-law has Celiac,” he explained. “We wanted to not just offer a couple items but have something a little more extensive for people with special dietary needs.” Though the specific menu items frequently change and evolve, gluten-free options range from appetizers, to entrée salads, to bunless burgers, desserts, and more.

One of the most popular items—the duck tacos—landed on the menu as a result of Reichardt’s ingenuity. He explains, “The irony is that when I put the original menu together I definitely wanted to have duck on the menu. Roast duck was my first preference, so the only issue was what am I going to do with the leftover duck?…So we started to break it down and pull the meat and make little tacos with fresh tomatillo salsa. Honestly, we roast more ducks for duck tacos than we do for roast duck.”

Jackson Street Tavern is also known for its Sunday brunch. “It was just going to be Easter, Mother’s Day, and those popular brunch days, but it was so well received we decided to keep doing it,” said Reichardt. “We do brunch every Sunday from 10 to 2. It’s not a brunch buffet; it’s a la carte table service. It’s one of the most consistent meal periods that we have.” Reichardt added that reservations are encouraged; however, “generally speaking, there’s going to be space for walk-ins.The exception would usually be on those special occasions.”


Beyond the menu, the casual atmosphere of Jackson Street Tavern is one of the most appealing aspects for regulars. FITGirl founder Cheri Dickmeyer says, “I love the ambiance. The dark wood and low key lighting make the entire space comfortable and relaxing. The menu is unique and fresh, and I was pleasantly surprised at how affordable the items were on the menu. Very upscale restaurant with Midwest pricing—I love it!”

Jackson Street Tavern recently added a private dining room to accommodate large groups and opened a patio space that Reichardt calls “a nice addition.” He’s proud of the solid reputation Jackson Street Tavern has built and foresees a bright future. “We recognize that we’re only as good as the last meal we serve or glass of wine we pour, and we don’t take that for granted.”  Encounter

Visit jacksonstreettavern.com for more info.


Raspberry Sorbet

June 26, 2015 by

Here’s a gluten-free dessert that everyone will love. Forget high-fat, high-calorie ice cream. This sweet, delicious frozen treat is only about 100 calories per serving.

Find more great recipes at HealthyKohlsKids.com. The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness. 


3 cups fresh raspberries or peeled and chopped mango

1 Tbsp lime juice

1/4 tsp salt

2 large egg whites, room temperature

1/2 cup sugar

1/2 tsp cream of tartar

Mint leaves, for garnish


In a blender or food processor, purée raspberries, lime juice, and salt until smooth.

Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard the seeds.

In a large saucepan, bring 1 inch of water to a simmer.

In a large stainless steel bowl, combine the egg whites, granulated sugar, and cream of tartar. Beat with an electric mixer on medium speed until foamy.

Set the bowl over the simmering water and continue to beat on medium speed until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high and continue beating over the simmering water until mixture becomes very stiff and glossy, about 3 1/2 minutes.

Remove from heat and continue beating on medium speed until room temperature, 3 to 5 minutes.

Fold the raspberry purée into the egg whites until combined. Transfer to a freezer-safe container and freeze, covered, until solid, at least six hours. To serve, let the sorbet stand at room temperature until softened slightly, about 10 minutes. Garnish with mint leaves, if desired. Sorbet can be kept covered and frozen for up to three weeks.

Yield: 6 servings
Serving Size: About 1/2 cup, Calories: 102, Fat: 0, Saturated Fat: 0, Cholesterol: 0, Sodium: 118mg, Carbohydrates: 23g, Fiber: 4g, Protein: 3g

Raspberry Sorbet

Gluten-Free Brownies

September 24, 2013 by

These brownies are a delicious treat that should please almost everyone in the family. Fudgy and rich, they’re also gluten-free!

Ingredients (yield 12 servings)

  • ½ cup reduced calorie trans fat-free margarine
  • 5 oz dark chocolate chips
  • 2 eggs
  • 1 cup packed light brown sugar
  • ¼ cup brown rice flour
  • ½ cup almonds, processed into a fine meal/flour
  • ½ tsp salt
  • ¼ tsp baking soda
  • 2 tsp vanilla extract
  • ½ cup chopped pecans or walnuts, optional
  • ½ cup semisweet chocolate chips, optional


  • Preheat the oven to 350°. Line an 8 x 8-inch baking pan with foil and lightly coat with nonstick cooking spray.
  • In the microwave, melt margarine and dark chocolate chips in a large, microwave-safe measuring cup, in 20-second intervals, until melted. Stir until smooth. Set aside.
  • In a mixing bowl, whisk eggs until frothy.
  • Add brown sugar and whisk for 1 minute, or until the mixture is smooth.
  • Gradually add the melted chocolate mixture into the egg-sugar mixture, and mix well for 1 minute, or until the chocolate is smooth and glossy.
  • In a bowl, combine rice flour, almond meal, salt, and baking soda; whisk together. Add to the chocolate mixture and mix well for 1 minute. Add vanilla and mix for 30 seconds.
  • Pour the batter into the prepared baking pan. Tap the pan on the counter to even out the batter.
  • If desired, layer nuts and/or semisweet chocolate chips over the top of the batter and press them in slightly.
  • Bake for 33 to 35 minutes or until the brownies are set. Cool on a wire rack; remove the brownies from the pan by gripping the foil edges. Chill before cutting.

Nutrition Facts
Serving Size: 1 brownie
Calories: 235
Fat: 12g
Saturated Fat: 4g
Cholesterol: 29mg
Sodium: 234mg
Carbohydrates: 31g
Fiber: 2g
Protein: 4g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content.

For more healthy recipes, visit HealthyKohlsKids.com. The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness. 

Railcar Modern American Kitchen

June 20, 2013 by
Photography by Bill Sitzmann

Jared Clarke can just as likely tell you how to make a great-tasting vinaigrette as he can the science behind why the mixture is called an emulsion and why oil floats on top of vinegar.

An experienced restaurant chef, Clarke has degrees in both culinary arts and culinology. The latter field focuses on the science of food, and culinologists are equally familiar with beakers and test tubes as they are with pots and pans. While many culinologists work in food-product development, research, quality control, and other roles in laboratories and government agencies, Clarke chose restaurants because of his passion for food and love of cooking.20130517_bs_6706_web

The 34-year-old Fairbury, Neb., native is chef-owner of Railcar Modern American Kitchen, which opened in December near 144th and Blondo streets. Its name and railcar era-inspired decor is a nod to the railroads that were key to Omaha’s growth and development.

Clarke envisioned a restaurant inspired by the dining cars prevalent during the golden age of rail travel. The result is a cozy yet elegant space with wood accents, warm paint colors, vintage chandeliers, and a variety of train memorabilia. Industrial elements such as open ceilings with exposed ductwork lend a modern touch to the dining room.20130517_bs_6709_web

The restaurant sources several products from local food producers, including Little Red Barn Beef, Jisa Farmstead Cheese, Truebridge Foods, and Le Quartier Baking Company. Railcar’s eclectic menu features fresh takes on classics.

“What I try to do is modern comfort food,” Clarke says. “Everything’s from scratch.”

Though hearty meat-and-potato entrees like the Woodford Reserve Tenderloin Medallions and Stout Braised Short Ribs are popular, there are several dishes for fans of lighter fare. When creating the menu, Clarke wanted to include options for a wide variety of guests, from vegetarians to gluten-free customers. A vegetarian-friendly cauliflower hash features cauliflower instead of potatoes, which means it’s also suitable for people watching their carbs.20130517_bs_6699_web

Customer satisfaction has been a part of Clarke’s mission since his first restaurant job at Chili’s in 1998. Just six weeks into the job, he was asked to help train new employees how to cook. In 2005, he moved to Chicago and worked as an executive chef for five years.

“It was pretty awesome,” he says. “I love Chicago. I’m a huge Cubs fan, and the dining scene is really amazing.”20130517_bs_6685_web

Expecting their second child, he and his wife returned to Nebraska to be closer to family. Clarke was a partner in the locally owned Blue Agave, where he developed the menu and headed up the kitchen. A few months after Blue Agave closed in summer 2012, he launched Railcar. With Omaha home to Union Pacific headquarters, he thought his concept would be a perfect fit.

What hasn’t been ideal, however, is a road-widening project at the intersection near his restaurant. Traffic on portions of Blondo Street has been detoured while crews move utilities and do other work.20130517_bs_6672_web

“It’s hard to say if it’s hurting us,” Clarke said, “but it has slowed down our growth.”

Despite inconveniences caused by construction work, which is expected to continue into fall, Clarke plans to keep chugging away and welcoming diners all aboard at Railcar.

Railcar Modern American Kitchen
1814 N. 144th St.