Issue 30

Articles

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2018 Happy Hour Map

  Everyone loves happy hour and we’re no different here at Food & Spirits Magazine. We’ve created a map of some of the tops spots in the Omaha Metro to satisfy your happy hour cravings. We’ll see you there! Brickway

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The Great American CabSauv Review 2017

I had “The Library Club” over at my house again, everyone having chipped in a bit of money to taste through some older wines that none of us individually would be likely to splurge on. Not for the first time,

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Sage Student Bistro Hits All the Right Notes

Textbooks say multiple star fine dining restaurants have three defining qualities: Delicious and beautifully plated cuisine. A wait staff that provides top-notch service. A welcoming atmosphere and luxurious ambience. That is what the textbooks impart to every student going through

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Shifting Paradigms: Shake Out and Start Up

Closing one calendar year and transitioning into another seems to have a renewing effect on most of us.  Many people begin to focus on health and wellness changes for the New Year. Over the past year, I have been presenting

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The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a reputation for earning respect. He gave us the tools to succeed, and the personal room to fail; the choice was

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Sodas in Which You May Not Be Entirely Aware of: Triple Cola

This one really pisses me off. We are looking at Triple Cola this week. Oh, on the surface, it seems like a fine beverage out of Mukilteo, Washington. It proudly proclaims, “Drink it for Vim & Vigor.” Sure, buddy, like

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The Dumpster: Take a Load Off

Thanksgiving gluttony skidded right past Christmas indulgence and T-boned into New Year’s revelry. Cookies and cocktails everywhere every day. I can’t say no — that’d be rude. So here I am, as wide as I am tall, psyching myself up

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Seasonal Cravings: A recipe for blue cheese cherry tomatoes

I take my job as a food writer very seriously indeed, but I believe my calling is to help you not only produce deliciously crave-able food, but above all else to realize that food is the vehicle we use as

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“The Ostentatious Parlay”

“When I made this wine, I needed a creative outlet, and a financial outlet.  I needed to be independent. I needed to make my own mark, I needed to make my own wine.” ~Sam Smith I first met Sam Smith

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Destination Date Night: A month by month guide for an enjoyable night out for you and your significant other

It’s a brand new year full of optimism and opportunity. During that goal planning remember to take care of yourself and those around you as well. We are fortunate in Omaha to have so many magnificent eateries to choose from

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