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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Season’s Change 0

How a Dundee anchor and Countryside newcomer keep their menus dynamic and their guests coming back for more. The Christmas tree is down, the New Year’s ball has dropped and the Valentine’s roses are no more.  The big holidays are

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Featured

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Our Favorite Patios Around Omaha in 2018

  With the break in the cold temperatures and spring making its appearance, patio season is now in full effect.

Harvesting Food and Friends at Florence Mill Farmers Market, Where Agriculture, History and Art Meet

The ‘Mill Lady’ is hard to miss at the Florence Mill Farmers Market on summer Sundays. She’s the beaming, bespectacled

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 Latest

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The Dumpster: The Slow Cooker

Millions rushed out to buy an Instant Pot, this year’s hot kitchen gadget. Many were disappointed to discover the Instant

Season’s Change

How a Dundee anchor and Countryside newcomer keep their menus dynamic and their guests coming back for more. The Christmas

Spring is in the Air: A Recipe for Carbonara

I don’t know about you, but one of the things I absolutely love about living in the Midwest is the

The 1939 Nazi Diet at the Fontenelle Hotel Amber Room

The Fontenelle Hotel opened in 1915, the Blackstone in 1916. The two hotels and their restaurants competed as Omaha’s iconic

Farine + Four Opens Its Doors

The sun rises over Leavenworth Street every morning, streaming through Farine + Four, a daytime restaurant and bakery. Arriving at

Nebraska Journalist-Author Genoways Takes Micro and Macro Look at the U.S. Food System

It should come as no surprise that a writer, who chronicled a year in the life of a Nebraska farm

Industry

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Menu Development 101

I often write about the importance of understanding the gears of business. Of knowing, fundamentally, how the gears of profitability

Supper Club: Chaima’s African Cuisine

The Supper Club is a part of Metropolitan Community College’s TriOmega Chapter at the Institute for the Culinary Arts. Each

The 1939 Nazi Diet at the Fontenelle Hotel Amber Room

The Fontenelle Hotel opened in 1915, the Blackstone in 1916. The two hotels and their restaurants competed as Omaha’s iconic

Spirits

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Menu Development 101

I often write about the importance of understanding the gears of business. Of knowing, fundamentally, how the gears of profitability

The Myth of Fume’ Blanc

Pouilly-Fume’: Noun: An AOC established in France in 1937, composed of around 1,200 hectacres, and best known for producing Sauvignon

Our Favorite Patios Around Omaha in 2018

  With the break in the cold temperatures and spring making its appearance, patio season is now in full effect.

Columns

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The Dumpster: The Slow Cooker

Millions rushed out to buy an Instant Pot, this year’s hot kitchen gadget. Many were disappointed to discover the Instant

Supper Club: Chaima’s African Cuisine

The Supper Club is a part of Metropolitan Community College’s TriOmega Chapter at the Institute for the Culinary Arts. Each

Sodas in Which You Were Not Entirely Aware of: NuGrape

Ahh, Grape Soda. It is one of the flavors that everyone has a special memory about. Maybe you had your

Recipes

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Spring is in the Air: A Recipe for Carbonara

I don’t know about you, but one of the things I absolutely love about living in the Midwest is the

The 1939 Nazi Diet at the Fontenelle Hotel Amber Room

The Fontenelle Hotel opened in 1915, the Blackstone in 1916. The two hotels and their restaurants competed as Omaha’s iconic

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