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The Dumpster: In the Raw
On a recent jaunt to Hawaii’s Big Island, I was introduced to the traditional bowl of raw ahi stirred up with soy sauce and sesame seeds, called poke. Although it looked like an exposed brain, I fell instantly in love
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A Rose is a Rose is a Rose’
You know her. High school – the girl that didn’t say much, that kept to herself, preferring to mind her own business. Let’s call her Rose. She wasn’t one of the cool kids, but she definitely wasn’t a dork. She
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Wine(ry) Recommendation: Smith-Madrone
Charles, Stu, and Sam Smith have one hell of a good thing going high up in the Spring Mountain District of California’s Napa Valley. Last month my friend Zach, who manages Corkscrew, and I had the opportunity to visit them
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Suck it, Sideways! Making a case for a case of merlot.
The current political “scene” (read: shit show) in the United States has made it abundantly clear that stereotypes and sweeping generalizations remain the preferred currency of communication for the ignorant and uneducated in this country, and around the world. Candidates
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Portrait of a Bartender: Linda Lichtenwalter
I sat down with Linda Lichtenwalter for this issue’s bartender portrait. Linda has written for Food & Spirits Magazine in the past, mostly in her capacity as a pastry chef for Modern Love, but she can turn an outstanding cocktail
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It’s Just Natural: Nebraska’s Craft Beer Breweries are on the Rise
This is part one in a two part series. With the explosion of craft beer and the dozens of new breweries in the great state of Nebraska, it’s starting to feel like our natural way of life. As the number
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Sodas Which You May Not be Entirely Aware of: Ski Soda
Hey folks, here we are again at your favorite quarterly vintage soda review feature. This time I’m going to take a look at Ski Soda. Or I should say WE are going to take a look at Ski Soda. I
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Bar Managers Get with the Program
I hate the term ‘bar program’. It is meaningless. You either have a bar, or you don’t. You either have a bar manager, or you don’t. The addition of the word ‘program’ simply communicates that your bar is a specific
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Omaha’s 8th Annual Pizza Review
Food & Spirits Magazine hosted the 8th Annual Omaha Pizza Review at The Waiting Room Lounge and Reverb Lounge on June 7th at 6:30 pm. Musicians John Finocchiaro and Sarah Benck Tardy performed. Those attending voted for their top three
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Sous Vide, Not Paleo but Prehistoric
Sous-vide, or just unhyphenated sous vide cooking is cooking under vacuum. Say, “soo-veed.” Don’t pronounce the terminal S or the final E and you’ll be square with any waiter. Rhyme the first word with grouse and say, “souse viday” and
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