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Food Service Warrior: What’s a ‘Fried’ Egg?
Editor’s note – Our guest columnist for this issue’s Food Service Warrior is a short-order cook – a guy in the trenches, making your food with pride and grumbling at the same time. Oh yeah, he also makes your eggs.
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Bar Chat: An Interview with Binoy Fernandez
The following is an interview I conducted recently with Binoy Fernandez, whose new bar concept, IO Speak, is now open in the lower level of the Indian Oven. FSM: Describe IO Speak and its relationship to the Indian Oven BF:
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Cooking Matters: Chef Robert Q&A
Share Our Strength’s Cooking Matters, nationally sponsored by the ConAgra Foods and Walmart Foundations, is a groundbreaking nutrition-education program that connects families with food by teaching them how to prepare healthy, tasty meals on a limited budget. Professional chefs and nutritionists
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Bar Chat: An Interview with Steve Jamrozy of Side Door Lounge
Steve Jamrozy, the creative force behind the Flatiron Café since its inception in 1995, has earned a reputation for doing things differently than pretty much everyone else out there. His unorthodox approach seems to me to be fueled by a
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Food Service Warrior: Why Serving Groups is Cool
If you’ve read this article at all for the last few years, you would notice that the writers were always, men. Not to say that I don’t want to hear what they have to say about serving or bartending, or
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Bar Chat: The Intoxicologist
I first met Cheri Loughlin (a.k.a. The Intoxicologist) a few years ago at a cocktails class we both attended. At that time, she was just beginning to post on the web the results of some of her research into distilled
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Fighting Hunger with Strength
A typical day in the office for Share Our Strength’s Operation Frontline Omaha Coordinator Kathleen Upton is nothing short of a trip to the grocery store and coordinating cooking classes for over 50 participants a week. In between classes, she
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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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Libation Conversation: Maurice Hennessy
Maurice Hennessy, eighth-generation descendent of Hennessy Cognac founder Richard Hennessy, paid a visit to Omaha recently. I was fortunate enough to spend some time with Maurice learning more about his family and about Hennessy Cognac, and he was kind enough
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Bar Chat: The Boiler Room
I had an opportunity recently to sit down with Chris Engles, lead bartender at The Boiler Room in the Old Market. Chris’s dedication to the craft of bartending and the art of creating truly amazing cocktails is remarkable and must
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