Issue 28

Fry Me A Liver

With the trend toward what has been called “nutritionalism,” or the tendency to eat only for nutritional purposes, why would we ever want to fry anything? Well, I’ll tell you. Because it tastes darn good. And I don’t know about

Read More

Omaha Dining: A 50 Year Retrospective

I have lived in Omaha for half a century. And as it turns out, this city and I have a lot in common. Both of us have grown up…and, um…out, in the past 50 years. And just as you probably

Read More

Reviewed: Anthony’s Steakhouse

For Food & Spirits Magazine’s latest round table review we ventured to an Omaha standard – Anthony’s Steakhouse located at 7220 F Street. Anthony’s Steakhouse has been an Omaha mainstay for over 40 years. In it’s early days Anthony’s seated

Read More

Fall Beers to Consider

Soon we will be in the last gasps of the hot and humid summer, a time I loathe – mainly because I can’t stand very many of the light summer seasonal beers that are released during this time. I like

Read More

Gotta Have It! You’re so Sili Edition

Turn your kitchen into a fun place to create the meals you enjoy with friends and family with some of my tried & true gadgets. Double-Edged Mandoline Thin Slicer This handy mandoline slicer easily produces twice the thin slices (just

Read More

Bar Chat: Blue Orchid in Lincoln

Bartending is a difficult, challenging and sometimes thankless job. Still, at least in my opinion, it’s one of the coolest jobs out there. Here’s why; Bartending has been a staple of American culture from this country’s inception. Given that America

Read More

Grilling for a Cause

Seven Omaha-area chefs will be firing up their grills in competition for the best gourmet burger at the second annual Ted E. Bear Hollow Comfort Food Classic on Sunday, October 5 at the Happy Hollow Country Club. The fund-raising event

Read More

In Like Zin

Zinfandel is a Vinifera grape that is grown almost exclusively in California. The major other producer is from Italy where the wine is called Primitivo, a good wine, but most consider the varietal from California superior. Other vintners are also

Read More

Calculated Cuisine

I’m a 24-year-old writer, not trained as a culinary chef. I’ve had experience as a server in the food industry and consider cooking as one of my hobbies. Since I’ve lived on my own, my favorite activity is finding new

Read More

Food Service Warrior: Rules to Live By

When arriving at the restaurant you have chosen, the perfect scenario would be to walk in the door and be greeted immediately, have a table ready for you and your favorite spirit in your hand within five minutes. Well, we

Read More