Food & Spirits Magazine | Matt Biggins

Issue 30

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- - Spotlight
    
    Seasons Change
    
    How a Dundee anchor and Countryside newcomer keep their menus dynamic and their guests coming back
    
    A New Beginning: The Barrett Family Breaks New Ground With “The B”
    
    Barrett’s Barleycorn recently celebrated their 30th Anniversary at 4330 Leavenworth Street. Barrett’s has built a very
    
    Anthony Kueper Dedicated to Creating Memories at Dolce
    
    In four-and-a-half years, Anthony Kueper has gone from sous chef to executive chef to chef-owner at
  - Featured
    
    Our Favorite Patios Around Omaha in 2018
    
    With the break in the cold temperatures and spring making its appearance, patio season is
    
    Harvesting Food and Friends at Florence Mill Farmers Market, Where Agriculture, History and Art Meet
    
    The ‘Mill Lady’ is hard to miss at the Florence Mill Farmers Market on summer Sundays.
    
    2018 Happy Hour Map
    
    Everyone loves happy hour and we’re no different here at Food & Spirits Magazine. We’ve
  - Food
    
    The Dumpster: The Slow Cooker
    
    Millions rushed out to buy an Instant Pot, this year’s hot kitchen gadget. Many were disappointed
    
    Seasons Change
    
    How a Dundee anchor and Countryside newcomer keep their menus dynamic and their guests coming back
    
    Supper Club: Chaima’s African Cuisine
    
    The Supper Club is a part of Metropolitan Community College’s TriOmega Chapter at the Institute for
  - Spirits
    
    Menu Development 101
    
    I often write about the importance of understanding the gears of business. Of knowing, fundamentally, how
    
    The Myth of Fume’ Blanc
    
    Pouilly-Fume’: Noun: An AOC established in France in 1937, composed of around 1,200 hectacres, and best
    
    Our Favorite Patios Around Omaha in 2018
    
    With the break in the cold temperatures and spring making its appearance, patio season is
  - Columns
    
    The Ultimate Guide to Holiday Fun in Omaha – 2018 Edition
    
    The holiday season is here and that means it’s time to celebrate! There’s a lot to
    
    The Dumpster: The Slow Cooker
    
    Millions rushed out to buy an Instant Pot, this year’s hot kitchen gadget. Many were disappointed
    
    Supper Club: Chaima’s African Cuisine
    
    The Supper Club is a part of Metropolitan Community College’s TriOmega Chapter at the Institute for
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Matt Biggins

Matt Biggins may have discovered his love for cheeses working the rice paddies in western China. He could have learned to write during his stay on MIR. If so, he's certainly happy to be living comfortably in the US and working with FSM Omaha.

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London Calling

Matt Biggins October 1, 2013

Arriving in London on a perfectly overcast, rainy day, I had been warned by fellow travelers not to get my hopes up too high for British cooking. For decades, the Brits had been the world leader in boiled meats, puddings

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The Blues

Matt Biggins September 1, 2010

Nothing depressing about intense flavors found in blue cheeses. As the legend goes, a young man was enjoying a simple lunch of bread and sheep’s milk cheese. Capturing his attention was a beautiful woman off in the distance. Stashing his

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Parmiggiano-Reggiano: The Meaning Behind the Name

Parmiggiano-Reggiano: The Meaning Behind the Name

Matt Biggins June 1, 2010

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 Power of Cheese

The Power of Cheese

Matt Biggins March 1, 2010

I was raised on mild Cheddar cheese. It was omni-present. On burgers, sandwiches, nachos, salads, on damn near every meal. Now, there’s really nothing wrong with mild cheddar. It’s the Swiss army knife of cheeses. You can use it anywhere.