The Grey Plume, Omaha, NE

[SuperdavE]

For all you people who live in Omaha, Ne or happen to find yourself in Omaha any time after October 2010 wondering what the heck to do around there, I would highly recommend eating at The Grey Plume which will be opening around that time.

Chef Clayton Chapman graduated from the Art Institute in Chicago and was the executive chef at V.Mertz and Spencer's here in downtown Omaha. He also teaches Protien Fabrication part time at Metropolitan Community College's culinary facility. After being tied down by corporate rules and restrictions for so long, Clayton has finally decided to open his own place at age 24.

The way Clayton describes the food he is going to be doing is, it's going to be upscale fine dining like you get in Chicago and New York but without all the snootiness that comes with it. His aim is to produce delicous food using produce and meats that are grown and raised by local farmers. Interacting personally with these growers on a daily basis, he will make a new menu for lunch and dinner everyday which will include a couple tasting menus. The restaurant will be very green, housing a compost machine to separate bio- and non-biodegradable substances. Things like foie gras and sous vide will be used all the time by the kitchen staff, which will most likely comprise of some extremely talented and young cooks plus students coming to stage from Metro's culinary program.

The Grey Plume will be opening in the Midtown Crossing center sometime in October of this year. Reservations will probably be taken around a month or two before then. If this type of restaurant peeks your interest, there are a couple links posted below where you can find more information.

http://omaha.com/article/20100331/LIVING/703319837/-1

http://www.ketv.com/video/23040096/