Issue 26

Industry

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No Bubble Trouble

I am coming up on my 20-year anniversary as a bartender/hospitality professional, which has caused me to reflect on how much the beverage industry has changed in the Midwest during that time. Like many who enter the industry, I began

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Paradigm Shifts

Paradigm Gardens is a family owned local business that is dedicated to providing superior horticultural and progressive gardening products and technologies available in today’s growing marketplace.  A paradigm is a set of assumptions, concepts, values and practices that constitutes a

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Omaha Native and Chicago Restaurateur Keeps Pushing

Omaha native and Chicago restaurateur Terry Alexander recently opened two more of his farmer and fishermen homage Publican locations, with Publican Anker and Publican Tavern at O’Hare going live in the last several months. The original Publican and the location

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Portrait of a Bartender: Mary K. Gross

I sat down with Mary K. Gross for this issue’s bartender portrait. I’ve known Mary for a while and have always appreciated her cozy ‘bar-side’ manner. She also makes some great cocktails (or in my case, pours some great shots).

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Food & Spirits Magazine Announces 2017 Event Schedule

2016 was a great year for events at Food & Spirits Magazine. Along with the 8th Annual Omaha’s Largest Pizza Review continuing its streak of being sold out every year, we also kicked off the inaugural Omaha Doughnut Shootout and

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The Answer is Yes… Unless the Answer is No

For many in hospitality, Danny Meyer is a legend. His book, Setting the Table, has become the equivalent of a syllabus for many aspiring restaurateurs. At the core of his philosophy on hospitality is a general commitment to the mantra,

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My Newest Love: Tomato Slicer

Ok, so I’ve been working in the kitchen at B & G Tasty Foods for about 15 years now. I never had any culinary training before that, and have never worked in a different kitchen, so my experience is pretty

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Portrait of a Bartender: Linda Lichtenwalter

I sat down with Linda Lichtenwalter for this issue’s bartender portrait. Linda has written for Food & Spirits Magazine in the past, mostly in her capacity as a pastry chef for Modern Love, but she can turn an outstanding cocktail

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Bar Managers Get with the Program

I hate the term ‘bar program’. It is meaningless. You either have a bar, or you don’t. You either have a bar manager, or you don’t. The addition of the word ‘program’ simply communicates that your bar is a specific

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Sous Vide, Not Paleo but Prehistoric

Sous-vide, or just unhyphenated sous vide cooking is cooking under vacuum. Say, “soo-veed.” Don’t pronounce the terminal S or the final E and you’ll be square with any waiter. Rhyme the first word with grouse and say, “souse viday” and

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