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Fixin’ for Chicken
I decided to go on a quest for the Best fried chicken on a cold Saturday morning while driving around listening to the country oldies show on a small town AM station out of Iowa. I had hit a couple
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Steakation: Where to Find a Great Steak When Out of Town
We Midwesterners are spoiled by the options abounding when it comes to finding a thick, juicy cut of beef right here in our backyard. Throw a stone standing on nearly any busy street here in Omaha and you’re bound to
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Omaha Standard: Upstream Root Beer
There are only a few places in the world that get to lay claim to being the spiritual home of an entire beverage segment. Kentucky has bourbon, France has wine, Atlanta has Coca-Cola—heck, Hastings even has Kool-Aid. We here in
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The Joy of Cold
Following in the style of his classic masters, Antonin Carême was famous for his grand banquet displays, highlighting his love for architecture and art and enhancing culinary finesse with his new variety of symmetry and order. His magnificent pièces monteés—pastries
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Omaha’s Largest Pizza Review, Ever
We decided to change up our food review for this issue of Food & Spirits Magazine. Rather than our normal, round-table style restaurant review, we wanted to do something a little bit bigger so that we could try food from
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Top Chef Junior: MCC Style
Chef knives flashing, sauté pans sizzling, and whisks whipping in a frenzied blur will all be a part of the action when teen chefs-in-training hit the competition floor at the Institute for Culinary Arts High School Invitational at Metropolitan Community
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Popcorn: The American Snack Food
I grew up in the 80’s. My sister had hair that would hit the doorframe if she didn’t duck, my brother bought me a Loverboy cassette tape for my 12th birthday, and all photos of me from this era include
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Artichokes
When I was ten, we used to rush home from school to watch Spanky and Our Gang. Buckwheat and Spanky were sitting on a curb rummaging through a bag of groceries looking for something to eat. Buckwheat pulls out something
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The Dumpster: Molding Opinions
Before the dawn of refrigerators, back when humans made ice cubes by banging chunks of glacier against their foreheads, food storage options for leftovers were simpler. You either 1) ate it, 2) it rotted, or 3) it rotted and you
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