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Food Service Warrior: What’s a ‘Real’ Job?
I have been working in the restaurant industry for about the past five years now and I currently bartend at M’s Pub. I’m very grateful to be working with great people and doing something I enjoy very much. I’m writing
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Omaha’s Largest Pizza Review, Ever – Part 2
For our food review this issue we revisited an event we held last year, appropriately named “Omaha’s Largest Pizza Review, Ever.” We gathered nearly 20 of Omaha’s pizza places and invited the public to share in the pizza extravaganza. The
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Eulogy, Last Supper and Resurrection
When you hear about the death of a friend or acquaintance following a long illness, you wonder how you lost contact and did not know about the health problems. Had you known you would have visited, given support, schmoozed about
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Something New is Cooking at España
España has a new menu filled with exiting and delicious tapas as well as the old favorites that we all love. Let me start by talking about what tapas are. Tapas are also known as the “little dishes of Spain.”
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Finding the Food: Between Lincoln and Omaha
Having grown up in a small town in Northern Minnesota, I always remember going out to eat as getting in the car with the family and ending up at a steak house or a bar and grill up to forty
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Counting Calories
Diners who frequent Panera Bread restaurants may have noticed something new on the menu in recent months. No, it’s not a new sandwich or salad. It’s the calorie count of each item and it may surprise you. That Sierra Turkey
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Parmiggiano-Reggiano: The Meaning Behind the Name
What’s in a name? There are many names in the cheese world from names that describe a general type of cheese, to very specific styles of cheese, to recognized brand names. When you see the name “Cheddar” on a package
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The Logos of Cooking
If there is an ethos in cooking, we project it through our own creativity, passion and respect for what we make. Most home cooks would probably just as soon leave it at that. But to really cook, as the immortal
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Letter From the Publisher: Issue 9
While preparing this issue of Food & Spirits Magazine, our ninth, I had the opportunity to sit down and reread the original business plan for FSM. I stumbled across it while unpacking a number of boxes that had been in
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The Ethos of Cooking
Often when we cook, we think only of ingredients, number of diners, seasonality, or cost, but rarely do we consider the attitude we have to muster in order to pull certain kinds of dishes off. One may say, “I don’t
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