Reliable, Trustworthy Reporting, Capturing The Heartbeat Of Our Community
Reliable, Trustworthy Reporting, Capturing The Heartbeat Of Our Community
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Under the warm lights of the Casa Bovina dining room, a round of Certified Piedmontese rib cap glows red, like a rare jewel. A selection of house-cured charcuterie made from Nebraska-raised Mangalitsa pork is served artfully arranged on a slab of reclaimed wood. Beef Wellington - a dish chef Zach Midgett, who came to Lincoln from Napa Valley's famed French Laundry, says he's still perfecting - arrives beautifully plated, with a piece of fork-tender Piedmontese meat at its center, surrounded by...
