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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 MoreBuild 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
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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
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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
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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
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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
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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
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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
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In the Business: B & G Tasty Foods
Publisher’s Note: This is the beginning of a new column called ‘In the Business’ that will let business owners, in their own words, tell us about the history of their place, how they came to be involved with it and
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Let’s Drink Sake Everyone!
I imagine a lot of you clods are mostly familiar with sake as that stuff you drop into your beer at the sushi joint, but there is much more enjoyment to be gleaned from this wonderfully unique booze. If it
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