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Heart of Spain: Little Espana
Memories of Old España My love of tapas and Spanish cooking began when I went to my first Spanish restaurant in a large city about 20 years ago. When I moved to Omaha, I found España, a much-loved Spanish restaurant
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Sodas in Which You May Not Be Entirely Aware of: Moxie Soda
Moxie Soda proudly boasts that it is ‘Distinctively Different.’ This is probably true, unless you drink dirt a lot. Then it is probably a normal flavor for you. One time, while playing soccer in elementary school, I was curious about
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It’s Just Natural: Nebraska’s Craft Beer Breweries are on the Rise, Part 2
Part two of our story on Nebraska’s burgeoning craft beer culture will give us a sneak peek into a couple more of the current breweries in planning that happen to share a common starting point. It’s official, for the first
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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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