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Letter From the Publisher: Issue 18
Welcome to the 18th issue of Food & Spirits Magazine. As always, we’ve got some great articles and photos that you are sure to enjoy. Many of your favorite writers are back and we’ve also made a few additions to
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On a Mission: The Pizza Pie Guys Bring Omaha Something New and Unusally Delicious
In a city dominated by chain pizzerias and run-of-the-mill catering businesses, The Pizza Pie Guys are on a mission to bring the Omaha area something new, fun and unusually delicious. Dan Reid, one of the owners and proprietors of The
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An Interview with Restauranteur Terry Alexander
In my world (as someone who works for a magazine covering the food and spirits industry), if you mention that you’re going to Chicago and you’re looking for places to go and things to do, there are a few givens.
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The Dumpster: Party Time
“OOOOH, mints mints mints-mints-mints!” squealed the 40-ish lady in the frilly lavender dress. “I just love these wedding mints! I can’t stop eating them!” That was the truth. She devoured all the sugary green mints which had been carefully placed
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The Formal Wine Tasting
Previously I had written a rather playful article on the lighter side of casual wine tastings and the characters we meet at such fun-loving events. This time around, let’s address the more serious side of formal tastings. Before we dive
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The Industry Choice: Provide Service or Be Servile
The professional bartender of the Pre-Prohibition era was a respected and skilled tradesman, working only with preferred spirits, hand-cut (or hand-crushed) ice, fresh ingredients, house-made tonics, syrups, and tinctures. He was a manager, a bookkeeper, a quasi-psychologist, a storyteller and
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The Nebraska Tailgate Challenge
Mother Nature has given us a cooler than expected summer, and with every north breeze the excitement of the fall tailgating season in Nebraska gets stronger. When most people think of Nebraska tailgating, they think of a sea of red
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Time for Thai: Thai Coconut Seafood Soup Recipe
Exotically delectable and wonderfully satisfying aromas of lemongrass, galangal and black licorice slowly waft through the air filling my nostrils with memories. I inhale deeply again and revel in the Kodachromatic mind movies as I watch more than a decade
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The Supper Club: Old Market Progressive Dinner
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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Tasting Pals
Everyone loves a wine tasting. After all, what’s not to like when it comes to sipping vino with your friends. While the wines may highlight the event’s marquis, it is truly the cast of characters assembled that make a wine
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