Issue 26

The Mustache on the Mona Lisa

The wine industry is steeped in tradition. Old world wines of western Europe (think Italy, France, Spain, and Germany) have perfected and preserved the practices of generations of winemakers that preceded them. An attitude of reverence is upheld for those

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Bar Chat: An Interview with Sam Bloomer at The Side Door

Bar Chat represents my ongoing efforts to shed some well-deserved light on the creative, innovative work being done by some of the area’s top bartenders & mixologists. The following is taken from an interview I conducted recently with The Side

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Libation Conversation – A Beer Cocktails Creation Session at Dario’s Brasserie

I’ve been intrigued (and maybe a little intimidated) for some time by the possibilities that are represented in the term ‘beer cocktails’. So in the spirit of creativity, I decided to explore some of those possibilities recently with the help

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Beer Chat: Session Beers

Squatters Pub Brewery- Full Suspension Pale Ale (Salt Lake City, UT) – 4.0% ABV Okay sure, I might be a tad biased about this one (I’m from Salt Lake and have been drinking this beer since I turned 21), but

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Pairing Cigars… with Beer

The classic image of cigar chomping aficionados has never been without a glass of whiskey or cognac far off. Sure, great bourbon can manifest a timeless experience for a smoker, but with the rise of craft beer it is time

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Gluten-Free Beers That Don’t Suck

I have Celiac Disease. It’s an auto-immune disorder that causes the body’s immune system to identify gluten as an interloper and attack it. When I found out I had it a little over a year ago, I was told that

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Creativity as a Spiritual Business Practice

“It is not change that is painful, it is the resistance to change that is painful” – Anonymous Everything changes; That is perhaps the only constant in life, but to a business, change must be part of a plan, and

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Cooking Matters Spotlight: Chef Rebecca Coatney

Share Our Strength’s Cooking Matters™ empowers families at risk of hunger with the skills, knowledge and confidence to make healthy and affordable meals. With the help of volunteer culinary and nutrition experts, course participants learn to select nutritious, low-cost ingredients

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Still We Rise: Celebrating Omaha’s Food Scene

Creativity is an act of problem solving, defined by how well the immutable constraints of the problem are met, mitigated or massaged. Innovation – real innovation – is different; it is the ability to change the parameters altogether. Omaha’s restaurant

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Food Service Warrior: What’s a ‘Fried’ Egg?

Editor’s note – Our guest columnist for this issue’s Food Service Warrior is a short-order cook – a guy in the trenches, making your food with pride and grumbling at the same time. Oh yeah, he also makes your eggs.

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