Local Boy Makes Good

<!--smart_paging_filter--><small><b>From SAVEUR Issue #158</b></small><br>This past December at the Grey Plume in Omaha, chef-owner Clayton Chapman set his <em>mise en place</em> in front of me. It was a thing to behold. Diverse and vibrant with all sorts of Midwest fruits and vegetables, it contained the building blocks for the dishes I would eat for dinner: delicate buttermilk gnocchi topped with caramelized Bartlett pears, preserved lemon peel, micro basil, and tart tomato powder; a pizzette chockablock with shiitake mushrooms, cold-smoked cauliflower, pickled ramps, persimmons, and local honey; and a colorful salad of finely shaved beets, watermelon radishes, turnips, and carrot and celery curls. Fantastic. <em><a href="http://www.saveur.com/article/travels/Grey-Plume-Omaha">Keep reading &raquo;</a></em>