Issue 30

One Bourbon, One Scotch & One Beer: Barrel Aging

Quercus Alba, white American Oak, is booze’s best friend. All brown liquors spend some amount of time resting in wood barrels, and the results are fascinating and varied. If properly accomplished it’s a journey from harsh, raw, grainy jet fuel

Read More

Babysitting After Midnight: Questions About the Moscow Mule

Well dear readers, I’m back! In this issue I’ll be (hopefully) helping out a few of our readers that came to me with some questions about spirits. The first of which is the history of the Moscow mule, which I

Read More

Bites & Sips: Issue 18

MCC’s Sage Student Bistro Sage is now open during the College’s fall quarter. Lunch hours are Monday-Thursday, 11am-1:30pm, and dinner hours are Monday-Thursday 6-8pm, with last seating at 8pm. Sage operates as a customer focused classroom providing students with an

Read More

Build a Better Bar 0

Vodka, gin, bourbon, rye, Irish, scotch, brandy, tequila, rum, dry vermouth, sweet vermouth, olives, cherries, Collins glasses, ice trays, coke and beer. That’s just to name a few of the items we need in our home bars to say we

Read More

Craving Sushi? Omaha’s Got You Covered

It’s late in the afternoon on a lazy summer Sunday, that time of day between lunch and dinner that’s typically a lull at most restaurants. A time to clean up after the lunch crowd has dissipated and get ready for

Read More

Finding the Food: A Visit to the Black Crow Restaurant & Bar

Recently, I found myself helping a friend out on a photo shoot near Beatrice, Nebraska. The models were cows, tractors, golf greens, and fields of beans and corn. Not the most glamorous shoot and not the most glamorous area. I

Read More

Foodies Don’t Fear the Freezer

“If you love something, let it freeze. If it thaws out, eat it. ” – Ice Age Proverb Freezing can be a deep subject, in terms of cubic feet and philosophy. If something is frozen, like a baby mammoth or

Read More

Fus-Asian: Spicing Up Autumn Afternoons with Asian-Inspired Fusions

Peruse this collection of infusions inspired by the cuisines of several well-known Asian countries. Some are complex, some simple and elegant, all are delicious. Let their spices and savory notes transport you into autumn. Masala Chai Rye The delicious and

Read More

Globally First: Whiskey Dispensing Makes Mark in Omaha

Imagine creating an appeal to a global company whose business plan is, metaphorically, carved in stone. Picture the change is accepted. The result? An exclusive bar in the middle of the Midwest, complete with a dispensary system that is unlike

Read More

I Amphoreal

Throughout brewing history there have been many advancements in the beer-making process. The idea of making a beer in homage of the old techniques is something we are proud to explore at the Benson Brewery. Beginning with our first ancient

Read More