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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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