{"id":6840,"date":"2024-06-16T18:57:45","date_gmt":"2024-06-16T23:57:45","guid":{"rendered":"https:\/\/www.omahanebraska.com\/blog\/?p=6840"},"modified":"2024-06-17T10:13:13","modified_gmt":"2024-06-17T15:13:13","slug":"omaha-interview-alec-woockman","status":"publish","type":"post","link":"https:\/\/www.omahanebraska.com\/blog\/omaha-interview-alec-woockman\/","title":{"rendered":"Omaha Interview: Alec Woockman, the Executive Sous Chef at Levy Restaurants"},"content":{"rendered":"
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Alec Woockman with a table in the foreground at Charles Schwab Field Omaha<\/figcaption><\/figure>\n

Please tell us a little bit about your creations and your favorite ones. And I notice they’re very inspired by different ethnic cultures, which is a lot of fun this year.<\/strong><\/p>\n

Yeah, absolutely. We have, I think 12 new concessions items this year, which is a decent amount for us. It’s more than maybe in years prior. But yeah, we like to feature a lot of different flavors and a lot of different\u2026you know, our favorite types of foods. So there’s some Middle Eastern items out there. There’s kind of some Mediterranean things with our gyro and our Mediterranean brat. We have some\u2026definitely some southwestern flavors. That’s very normal for us\u2026 jalapeno jack cheese sauce everywhere and jalapenos and things like that. And then we definitely have some breakfast items this year that we’re\u2026you know, we’re big fans of breakfast flavors. Bacon’s great, that type of thing. So we tried to include that in a couple items this year.<\/p>\n

I would say my favorite items\u2026 probably the Walk-Off Burger, which is a burger that is nestled between French toast. It has bourbon, bacon, onion jam which has some maple in there as well. Cranberry compote, just to add some acidity and some sweetness. And like I said, it’s nestled between two pieces of French toast. So it kind of covers a lot of breakfast slots there.<\/p>\n

One I feel like we need to touch on is the Stealing Home Colossal Pretzel. We love having shareable options that you can buy and feed a few people. Maybe, you know, you and a couple of kids and your friends? Whatever. So it’s a giant pretzel\u2014I mean, probably 12 inches wide type of thing. And it has three different types of meat. So we have pork carnitas, chicken tinga, taco beef, cheese sauce, poblano crema, pico de gallo, so southwestern flavors, but just on a huge pretzel that is very shareable, very filling.<\/p>\n

And I think I should touch on a hot dog. I mean, we got a lot of great hot dog options this year. We’re doing Footlong Frank and Bean Dog with baked beans on it, bacon bits, mustard BBQ sauce. And then we also have\u2026 in that Mediterranean kind of realm, we have a loaded brat with tzatziki, lettuce, tomato, feta cheese. Just have a nice fresh take on a brat. And then the Dinger Dog is a fun one as well. So that’s also more southwestern flavors. There’s avocado, poblano crema, lettuce, tomato, bacon, stuff like that.<\/p>\n

So those are probably the ones that are my favorite this year. I can touch on any of them if you want more specifics, but those are the few that I could think of.<\/p>\n

You told me before how you could share inspiration, but I always find it interesting. And then each year’s got to be just a little bit different.<\/p>\n

Yeah. You know that that is the thing. Every year, there’s maybe one or two things that stick around from the previous year’s menu. And then this year we’ve got 12 new things. So it is a group effort. We have a group of chefs that all work together on these things. We couldn’t do it with just one person. It always helps to have a lot of minds thinking on it. And we have people from different cultures and backgrounds who have some great flavor profiles to work with, so\u2026 the Big Kahuna Burger\u2019s got the Asian Hawaiian influence. And we’ve got, obviously, lots of southwestern flavors. But it\u2019s really a group effort. It takes a lot of people to come up with these different types of\u2026<\/p>\n

\u00a0Of the returning ones, which one is your favorite?<\/strong><\/p>\n

Of the returning ones, I think everyone’s favorite is usually the Grounds Crew Tatch. That’s come back for years and years now, so that one’s great. The Nacho Omaha has been a big hit for a few years now. We’ve got like an Italian Meatball Slider and a Home Plate Box that’s been popular for us. So those are the big three, I would say, that are returning. Yeah.<\/p>\n

\u00a0Thank you. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Please tell us a little bit about your creations and your favorite ones. And I notice they’re very inspired by different ethnic cultures, which is a lot of fun this year. Yeah, absolutely. We have, I think 12 new concessions items this year, which is a decent amount for us. It’s more than maybe in … Continue reading Omaha Interview: Alec Woockman, the Executive Sous Chef at Levy Restaurants<\/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],"tags":[528,546,506,321,320,319,601,599,257,600,35],"class_list":["post-6840","post","type-post","status-publish","format-standard","hentry","category-omaha","tag-alec-woockman","tag-amy-hornocker","tag-anthony-holman","tag-college-world-series","tag-college-world-series-of-omaha-inc","tag-cws","tag-cws-food-tasting","tag-cws2024","tag-omaha","tag-omaha-event","tag-omaha-interview"],"_links":{"self":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/6840","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=6840"}],"version-history":[{"count":5,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/6840\/revisions"}],"predecessor-version":[{"id":6855,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/posts\/6840\/revisions\/6855"}],"wp:attachment":[{"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/media?parent=6840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/categories?post=6840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.omahanebraska.com\/blog\/wp-json\/wp\/v2\/tags?post=6840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}