Issue 30

Articles

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Cook Before You Leap? A recipe for sweet chili caramelized scallops and shrimp

One of my favorite cooking idioms is “you eat first with your eyes first” and I always want my food to be as beautiful as it is delectable. My background is in culinary education at Metro’s Institute for the Culinary

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Continental Drift: Lessons learned and unlearned from my time in the Eurozone

Every little boy has his first romantic crush. Don’t tell anyone, but mine was with food: mashed potatoes and gravy, to be specific. Mom used to tell the story of when the family was dining at the precursor of Mr.

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Letter From the Publisher: Issue 14

As I hope you’ve come to expect, this issue of Food & Spirits Magazine, our 14th, is loaded with some excellent articles and accompanying photographs from our regular contributors. Some of our former writers are also making a timely reappearance,

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The Dumpster: Something Fishy Going On

My favorite place to go for seafood was a box of Mrs. Paul’s. Fish sticks were my favorite. Throughout my life I thought I loved seafood. It turns out what I love is tartar sauce and wine vinegar. Tartar sauce

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Barolo – a Place, a Wine, a Book

My wife, Karen, and I were at the Council Bluffs Public Library taking down an exhibit we curated, “Sixty Years of Iowa Jewish Cookbooks,” (22 volumes), now on display at UNO’s Criss Library, and traveling to Des Moines in the

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Wine Memories

It never fails. The holiday season always makes me count my blessings. And tops on my list are family and friends, and the many great times spent with them. One near-constant on such special occasions has been good wine. I

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Beer Chat: Magical Moments with Beer

Even on its own, beer is a magical thing. The best beer moments happen when the company, circumstances and environment come together to make something supremely enjoyable. If I think about it hard enough, I can think of dozens of

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Bar Chat: Bygone Days of Omaha’s Bar Scene

Those interested in dining or enjoying cocktails out in Omaha pursue these interests within a bar and restaurant environment that is in a state of constant evolution. Today’s bars and restaurants, and the customers that frequent them, bring fragments of

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Share our Strength’s Rebecca Beaudoin

Share our Strength’s Cooking Matters empowers families at risk of hunger with the skills, knowledge and confidence to make healthy and affordable meals. With the help of our volunteer culinary and nutrition educators, course participants learn how to select nutritious,

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A Foodie is Born: Recipe for Pepper Crusted New York Strips with Cognac Morel Cream Sauce

Many of my most cherished food memories all come together at a restaurant situated in the heart of the Old Market. Most, if not all, of my involvement in the Omaha area culinary landscape emanates from a fortuitous job opportunity

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