Omaha Magazine
September 1st, 2005 | Press
I Wish I Was In Dixie
(Dixie Quicks Magnolia Room, That Is)
Story by Judy Horan
Orduna is not your typical chef.
How many chefs eschew printed menus? Or decide what to serve only hours before customers arrive? Orduna shops the market early in the morning, to see what’s fresh and good.
Only then does he decide what to cook that day. He writes the menu on a chalkboard – pasta, salad and soup choices along with six specials.
