Chef Michael Hogan

02/17/2025

Ok giving you advance notice. Chef Michael Hogan Will be supplying the Corned Beef and Cabbage at the BrickHouse sports bar on Saint Patrick's Day On March 17th make your plans to be there. Corned Beef and Cabbage made by an Irish Guy.
The Brickhouse Sportsbar

02/14/2025

The taste of America has started as a qualifier for The World Food Championships. I am working on 2 dishes that will be killer if they turn out the way I want them to, IMO.

I have been through a lot in the last couple years from being diagnosed with a low Grade Prostate Cancer, which I am still dealing with, in 2022 to having my GI bleed and developing a rare syndrome that still affects the nerves in my left shoulder, arm and hand in 2023 to having surgery on my Left hand to repair carpal tunnel and tendons in my hand this January.

I want no sympathy!!! Sure I struggle in many ways, but there are people that deal with a lot worse than anything I have dealt with. Especially a couple people that are very close to me.

Cooking for people and competing at the World Food Championships has given me so much. WFC has created a whole new family and friends for me. Competing in 2025 is very important to me. It gives me strength, support, love and friendship. So many wonderful people. It's almost like a homecoming or a reunion every year but also a chance to create new relationships. If you haven't been there I can't explain, but I will find a way to Indianapolis in the fall. Look for me because I am manifesting the return to WFC 2025

02/10/2025

02/09/2025

Well let the research and planning begin. What to make, what to create.
Marcel's modern pantry World Food Championships Nebraska Pork Producers BILL E's SMALL BATCH BACON Mie Radici The Black Garlic Market inc Dr. Bill’s Cane & Maple Syrup Hard Truth Distilling Co. Walk-In Talk Media: Food Entertainment Natural Tableware Empyrean Brewing Co DoughEZ Erica B Roby Sunny Lynn Meat+Poultry Chef Damaris Phillips Old Bones Chilli Co USA

02/08/2025

Well we left WFC last November not being qualified for 2025. This is the first time since 2019 that we weren't qualified when we headed home. So this year we have to requalify in order to return back to the World Food Championships in the fall. I can't imagine not being there after 8 straight years of competing.

So here's a chance to requalify. Time to put on my thinking cap, reach inside myself, and create a dish that is truly spectacular.

Hands Down Never Surrender

02/07/2025

I have had questions about when I was going to start Posting food again? Just getting past the surgery and then back at it. We are still available for Private Parties, Cooking Classes, and other events.

02/07/2025

The Papillon South Culinary Students went to Lincoln today to compete in the Regionals. Unfortunately I wasn't able to go as my daughter came down with some kind of bug and was really sick last night and today. My Father duties came first. I was in contact with Miss Dunn all day and except for a few minor things, I was informed the Culinary Team did well and their next stop is the State competition. I can't tell you how proud I am of these Culinarians and what they and Miss Dunn have accomplished.

If you would like to support the team, I know their funds are low and are low every year as there is only so much in the school budget for the Competition Team and the Pro Start Program in general. I'm sure they would welcome support. The Nebraska Pork Producers has provided Pork for several of their practices and other events.

Once again I am extremely proud of this team and look forward to helping them prepare for State

02/04/2025

Last year at this time, I started mentoring the Pro Start Culinary Team at Papillon South High School. I have been doing it now since School started last fall.
These High School young adults, have come a long way since last year. The maturity of these students is incredible. In a few short months they have come so far. Their Teacher, Miss Jennifer Dunn, has done a tremendous job teaching them.
It is day and night difference since this time last year and this year. Both the teacher and the students have come a long way.
Miss Dunn and Culinary Students will be competing in a regional contest this Thursday at Southwest Community College in Lincoln. I know they will do well.
It doesn't matter where they finish, they are number one in my heart.
Good Luck Team you got this.

I will post their dishes after Thursday

01/29/2025

Attention SYSCO Foodservice Friends......BILL-E's BACON is now available through Sysco Marketplace by using this link in SYSCO SHOP https://shop.sysco.com/app/catalog?q=Billes+bacon
#

01/29/2025

For those interested, update on my hand. The scabs from the stitching are almost gone. Still stiffness in my hand but making progress with the Physical Therapy twice awake. There is still swelling around the incision on the back of my hand where the tendons were repaired but has been decreasing with the use of a compression sleeve over the hand and wrist area. After PT, the nerves seem to be more irritated and causing increased pain in my shoulder arm and hand. It's not so bad until night time when the pain increases and disturbs sleep. But getting through it.
I am looking forward to trying to requalify for the World Food Championships when they open for Taste of America soon. I just can't imagine not being there after 8 straight years.

Thank you all for your support, prayers, and well wishes. I appreciate you all

01/26/2025

I worked with the Awesome team from Casanovas Rockbrock Butchery to create a 4 course menu for a Private Dinner Party at the Store Friday Night. With the help of the team ( and Aria) this is the menu I created and we served for dinner. The guests had their choice of Fish or Beef. I am very proud how all this came out, the Team, and compliments from the guests

Caesar Salad with House made Caesar Dressing

House made French Onion soup, Gruyere Cheese

Prime Strip Steak, House made Roasted Garlic Mashed with Cream and Butter, Sauteed Spinach, Reduced Beef Bone Broth, House Onion Straws

Pan Tossed Asparagus, Pan Seared Halibut in Lemon Butter Sauce, Cilantro Lime Rice

Tiramisu (not pictured) Dessert
Casanova's Butchery Rockbrook

01/16/2025

Long time ago when I was the Scout Master of Troop 88. My son would eventually become an Eagle Scout.

01/12/2025

Pain Heals, Women Love Scars, Glory Lasts Forever

01/04/2025

What fuels my fire to cook? That's a question I get asked a lot. Truth is, I don't like cooking..... For myself. My reason for cooking is because I like to nourish people with food. I want people to enjoy the sensuality of food and the different flavors that awaken people's taste buds. My story is spoken through what I serve. My pride comes from how much pleasure people get from eating food.

Food should be an adventure, an experience, a love, a sensation. So many people eat to eat in this fast paced world. It's time to stop!!! Slow down!!!! Enjoy the explosion and exploration that great food can bring to your palette.

Chef Michael Hogan (an award winning Chef) can bring passionate life to your food in the form of Catering, Private Classes, Date Night, Dinner Parties, and your Main Event.

Climb aboard and sail away with me to your Private Food Island.

01/03/2025

Red Wine, Chicken Stock, and Black Garlic Paste Braised Pork Cheek, over Brown Rice and Quinoa. The Sauce was made from the Braising Liquid. Seasoned with Mie Radici Sicilian Blend
Mie Radici The Black Garlic Market inc Nebraska Pork Producers Amelia Does Dinner Walk-In Talk Media: Food Entertainment World Food Championships Casanova's Butchery Rockbrook Erin Hartley Hard Truth Distilling Co. BILL E's SMALL BATCH BACON Empyrean Brewing Co Dr. Bill’s Cane & Maple Syrup

12/21/2024

With Sunny Lynn – I'm on a streak! I've been a top fan for 6 months in a row. 🎉

12/21/2024

With Emily Roehler – I'm on a streak! I've been a top fan for 4 months in a row. 🎉

12/20/2024

I call this Mini Brisket. Short ribs from Casanova's Butchery Rockbrook smoked for 2 hours at 300°.
Cut through like a hot knife through butter.