Attendees at this Sunday’s “Elevate” event in Omaha will have the chance to sample dishes titled “Sunny Side Ham,” “Prairie Fire” and “Chicken or the Egg,” as well as edible soil, all prepared by Lied Lodge & Conference Center Executive Chef Matthew Taylor.
The location – the 36th Street bridge over I-80 – is also worth noting. The bridge overlooks a series of transformed grain elevators (pictured below), representing the event’s focus on food, transportation and design.
Elevate is sponsored by the Omaha-based research and design non-profit Emerging Terrain.
Chef Taylor is participating in a team with two designers during the Sunday event, which aims to highlight the connection between what we eat, how it gets there and the infrastructure that supports the process. Each team is constructing its own menu and station, and more than 100 people are expected to attend.
He is working with designers Bob Trempe of Philadelphia and Brian Hamilton of Omaha. Hamilton also produced one of the six pieces selected for this year’s Art in the Woods, launching Saturday, June 9 at Arbor Day Farm.
The title of the team’s contribution is “To Grow.”
A number of known quantities in the area will also be on teams. Grey Plume, Pitch and Nebraska Brewing Company are among the Omaha eateries represented at the event. Lincoln-based GUP Kitchen and Bread & Cup are also participating.
We’ll have photographs and a recap of the event early next week.