Issue 30
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Our Current Issue

Front Cover:
Issue 30
Pasta Carbonara

Features Include:
- Season's Change
- Chaima's African Cuisine
- Pasta Carbonara Recipe
- Farine + Four

Spotlight

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A New Beginning: The Barrett family breaks new ground in a familiar space with the new bar “The B” 0

Barrett’s Barleycorn recently celebrated their 30th Anniversary at 4330 Leavenworth Street.  Barrett’s has built a very successful enterprise thanks to excellent pub fare and as a gathering place for soccer fans and LSU and other baseball fans during the College

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Featured

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2018 Happy Hour Map

  Everyone loves happy hour and we’re no different here at Food & Spirits Magazine. We’ve created a map of

The Great American CabSauv Review 2017

I had “The Library Club” over at my house again, everyone having chipped in a bit of money to taste

Sage Student Bistro Hits All the Right Notes

Textbooks say multiple star fine dining restaurants have three defining qualities: Delicious and beautifully plated cuisine. A wait staff that

The Latest

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The Great American CabSauv Review 2017

I had “The Library Club” over at my house again, everyone having chipped in a bit of money to taste

Sage Student Bistro Hits All the Right Notes

Textbooks say multiple star fine dining restaurants have three defining qualities: Delicious and beautifully plated cuisine. A wait staff that

Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people

The Good Old Days: A Recipe for Goulash

Once again friends we’re getting ready to enter into that mystical time of the year, between summer and fall, where

Holy Smokes – Look at It Go

So, the deal here is that we are looking back on a whole decade in this issue of Food &

The Magic of Risotto and Where to Find It

Risotto is an easy to make meal that will impress everyone that you cook for.  It originates from northern Italy

Industry

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Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people

The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a

Welcome to VivinOmaha!

I wouldn’t have thought anything could get much better than a vertical of high-end Napa Cabernet dating back to 2006,

Spirits

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2018 Happy Hour Map

  Everyone loves happy hour and we’re no different here at Food & Spirits Magazine. We’ve created a map of

The Great American CabSauv Review 2017

I had “The Library Club” over at my house again, everyone having chipped in a bit of money to taste

The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a

Columns

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Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people

The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a

Sodas in Which You May Not Be Entirely Aware of: Triple Cola

This one really pisses me off. We are looking at Triple Cola this week. Oh, on the surface, it seems

Recipes

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Seasonal Cravings: A recipe for blue cheese cherry tomatoes

I take my job as a food writer very seriously indeed, but I believe my calling is to help you

The Good Old Days: A Recipe for Goulash

Once again friends we’re getting ready to enter into that mystical time of the year, between summer and fall, where

The Magic of Risotto and Where to Find It

Risotto is an easy to make meal that will impress everyone that you cook for.  It originates from northern Italy