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OmahaNebraska.com interviewed Alec Woockman,Executive Chef at Levy Restaurants.<\/strong><\/em><\/p>\n What are the inspirations for this year\u2019s offerings for the College World Series?<\/strong><\/p>\n I try to stay updated on the trends as much as I can.<\/p>\n Also, these are flavors I personally like, and I think they fit well in the ballpark.<\/p>\n I take inspiration from a lot of things and Chris Myer. Everything from a sandwich with a lot of pickles on it to a vegetarian fried cauliflower curry aioli and sriracha. I think there is a broad spectrum of things that I like that I think also work well in a ballpark.<\/p>\n What are some of the items that you are most excited about?<\/strong><\/p>\n Right, so some of the things I am most excited about are first the fried chicken sandwich.<\/p>\n I really wanted to overwhelm it with pickle ingredients.<\/p>\n I think you either love pickles or love pickles<\/u> and I am the latter so . . . I took bread and butter pickles, aioli, a sweet and creamy aioli. Then we have fried pickles. We also have these really nice long crinkle-cut dill pickles that just hang over the bun.<\/p>\n I think one of the most fun items that we have is a shared item called The Slugger, an Italian beef sandwich.<\/p>\n So, it\u2019s pretty classic Italian beef. We braise it in house with beef stock, Italian seasonings, and pepperoncini.<\/p>\n We braise that, shred it, and save that braising liquid to make an au jus which we serve along with the sandwich.<\/p>\n A 14-inch, full loaf of bread that we cut open ourselves, put a pound of Italian beef in, and top with cheese and we toast it in our pizza oven.<\/p>\n Then we top that with giardiniera and grated Parmesan cheese and add a cup of au jus.<\/p>\n We cut the sandwich in three pieces. It comes in a nice box with a handle on it that you can carry.<\/p>\n I say it easily feeds three really hungry people, but I think probably you can feed four.<\/p>\n What is your inspiration for the shrimp po’ boy? I\u2019ve never seen that at a ballpark.<\/strong><\/p>\n So, a shrimp po’ boy . . . it\u2019s a very traditional shrimp po’ boy. We didn\u2019t do anything too crazy. It\u2019s fried shrimp on a hoagie with shredded lettuce and tomato and a remoulade.<\/p>\n It\u2019s just a flavor that I think should be at a ballpark. I think it will appeal to the masses. I think it is missing from this environment. You don\u2019t see shrimp po boys. Why not shrimp po’ boys?<\/p>\n Another very classic flavor this year is our Chicken Parm Sandwich . . . mozzarella, marina . . .I think it fills a slot that a lot of people will enjoy.<\/p>\n How did you become a chef?<\/strong><\/p>\n I\u2019ve loved cooking from a very young age. I\u2019ve been cooking since I was 16 years old.<\/p>\n \u2026<\/p>\n A few years went by and I went to culinary school and started cooking in restaurants.<\/p>\n I started with CHI, as well as the ballpark here. I\u2019ve been here with this company for about seven years now.<\/p>\n And so, I have been just climbing the ladder.<\/p>\n This week I\u2019ve been very excited. I\u2019ve been wanting to be here for a long time.<\/p>\n I can\u2019t imagine how hard this was, but amazing it is.<\/strong><\/p>\n Yes. It\u2019s absolutely amazing. Obviously, I love to cook, so getting to do this every day is dream come true.<\/p>\n I would say you are coming up with ideas and creating recipes.<\/p>\n I would say that it gets easier the more time you are doing it.<\/p>\n Starting at the beginning, it is a little harder to put this together, but I think we did a really good job this year in what we are offering. Yeah, it\u2019s a blast!<\/p>\n Thank you.<\/strong><\/p>\n Absolutely.<\/p>\n","protected":false},"excerpt":{"rendered":" OmahaNebraska.com interviewed Alec Woockman,Executive Chef at Levy Restaurants. What are the inspirations for this year\u2019s offerings for the College World Series? I try to stay updated on the trends as much as I can. Also, these are flavors I personally like, and I think they fit well in the ballpark. I take inspiration from a … Continue reading Omaha Interview: College World Series Media Tasting, Alec Woockman<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,36,500],"tags":[528,438,530,321,407,319,526,408,330,529],"class_list":["post-5074","post","type-post","status-publish","format-standard","hentry","category-omaha","category-omaha-interview","category-omaha-news","tag-alec-woockman","tag-baseball","tag-charles-schwab-field","tag-college-world-series","tag-college-world-series-food","tag-cws","tag-cws-2022","tag-cws-food","tag-levy-restaurants","tag-media-tasting"],"_links":{"self":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/5074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/comments?post=5074"}],"version-history":[{"count":11,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/5074\/revisions"}],"predecessor-version":[{"id":5106,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/5074\/revisions\/5106"}],"wp:attachment":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/media?parent=5074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/categories?post=5074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/tags?post=5074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}