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Oak Aging and its Effect on Wine
Aging a wine in oak barrels can complement and contribute to the character of a wine. Oak enriches a wine and makes it smoother, richer, and sweeter. If used judiciously, it adds to the complexity of wine and imparts a
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Understanding Burgundy: A Wine Primer
My desire to have a career in wine began over ten years ago. I impulsively headed to Napa Valley to work the harvest and then a tasting room. Afterwards, I foolishly felt like I knew everything there was to know
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The Sommelier: Your Tour Guide to the World of Wine
As a cliché and a rule, men have an aversion to asking for directions. We are willful creatures, near-malicious in our callous disregard for help when it is clearly and most urgently needed. Signs along the road, yes, these objective
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The Aviation Cocktail
The Aviation Cocktail. The name possesses many of the qualities I love in a good cocktail moniker. It says everything and nothing at the same time. It provides intrigue and fuel for the imagination. It conjures images in the head
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Bar Chat: The Dundee Dell
The Dundee Dell, a true Omaha institution, is celebrating its 75th anniversary this year. I sat down recently with Monique Huston, general manager of The Dell, for a peek behind the curtain of this legendary pub. FSM: Describe the restaurant.
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Beers Reviewed
Lucky Bucket Lager ABV: 4.5% Average Rating: B Lucky Bucket is the newest brand taking to the local market, and upon sampling their Lager I have nothing but high hopes for their next batch. The Lager features a copper hue,
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Beer & Food Pairings: Delighting the Senses
For some of you, the perfect food to pair up with a can of your favorite suds would likely be something in the realm of a hotdog at the ballpark. To be honest, I started out thinking that I was
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What’s In a Name?
Macanudo, Punch, Romeo y Julieta, Hoyo de Monterrey, Partagas, Montecristo, Cohiba. If you’ve ever smoked a premium cigar in your day, you’ve probably tried one of these brands. Unless you frequent cigar shops, these might be the only brands you’ve
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A Day in The Life of a US Foodservice Territory Manager and The Chef
We all know when we walk into a restaurant that we will get seated at a table, be given a menu, select what we want to eat and ultimately pay our dining bill. However, many of us do not realize
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Metro Culinary Competition 2009
The timer starts as the students hustle around to get all of their supplies out. Banging and clanging can be heard all around as the pots, pans, dishes, and utensils are being drug out from their moving containers. Then it
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