Issue 26

Perfect Pour: A Craft Cocktail Competition

What comes to your mind when you envision a fundraiser? I’m used to charity events where there’s a silent auction, sometimes a live one, and a standard meal consisting of overcooked beef, steamed vegetables and a starch of some sort.

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Doing Things the Dario Way Nets Omaha Two of its Most Distinctive Restaurants

Half measures don’t cut it with Dario Schicke, the Bosnian chef-owner who bears a striking resemblance to Alec Baldwin. Schicke’s helped raise the Omaha culinary scene through a pair of Dundee restaurants dedicated to distinct, authentic European cuisines. His Dario’s

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The Answer is Yes… Unless the Answer is No

For many in hospitality, Danny Meyer is a legend. His book, Setting the Table, has become the equivalent of a syllabus for many aspiring restaurateurs. At the core of his philosophy on hospitality is a general commitment to the mantra,

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7 Habits of Highly Effective Wine Aficionados

On a recent flight home from Chicago my wife and I were seated next to a very nice, pretty young lady.  Hunched forward in her seat with highlighter pen in hand, she was completely absorbed in the pages of her

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My Newest Love: Tomato Slicer

Ok, so I’ve been working in the kitchen at B & G Tasty Foods for about 15 years now. I never had any culinary training before that, and have never worked in a different kitchen, so my experience is pretty

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The Supper Club: Baela Rose

Publisher’s Note: Omega Omega Omega (Tri Omega), the culinary fraternity at the Institute for the Culinary Arts at Metropolitan Community College, strives to provide students with opportunities to apply and develop their skills through unique experiences. One of these experiences

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The Dumpster: Hot Stuff

Mary Avery grew up on a prehistoric dome of salt in the middle of the Louisiana marsh. It was huge: six miles around and with caves 50,000 feet deep. It belonged to her parents, so naturally she wasted no time

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