Issue 29

2018 Happy Hour Map

  Everyone loves happy hour and we’re no different here at Food & Spirits Magazine. We’ve created a map of some of the tops spots in the Omaha Metro to satisfy your happy hour cravings. We’ll see you there! Brickway

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The Great American CabSauv Review 2017

I had “The Library Club” over at my house again, everyone having chipped in a bit of money to taste through some older wines that none of us individually would be likely to splurge on. Not for the first time,

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The Art of Hospitality

When I was 10 years old, I earned my first-degree black belt in Taekwondo. My instructor, Ken Brooks, had a reputation for earning respect. He gave us the tools to succeed, and the personal room to fail; the choice was

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Sodas in Which You May Not Be Entirely Aware of: Triple Cola

This one really pisses me off. We are looking at Triple Cola this week. Oh, on the surface, it seems like a fine beverage out of Mukilteo, Washington. It proudly proclaims, “Drink it for Vim & Vigor.” Sure, buddy, like

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“The Ostentatious Parlay”

“When I made this wine, I needed a creative outlet, and a financial outlet.  I needed to be independent. I needed to make my own mark, I needed to make my own wine.” ~Sam Smith I first met Sam Smith

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Little Wine Lies

For the most part the business of wine is an honest one, albeit not perfect. Over the course of its two thousand year history there has been a smattering of documented crimes. For example, there is the phony bottle of

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Go Big Rouge

When I was a kid growing up in Valentine, I used to relish the lengthy road-trips to Lincoln to visit my mom’s side of the family. We’d drive down Friday night, leaving right after I got out of school, stopping

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Introducing Jean Hoefliger and the JH Collection to Omaha

I returned home to a familiar sight: a UPS hang-tag on my back door. I’d been dutifully waiting on the package I knew was coming, but had decided to run a quick errand; the shipment had been not-delivered in a

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Bartender Portrait: Alex Jochim

This issue of Food & Spirits Magazine’s bartender portrait article spotlights someone that most of the bar-going crowd in Omaha has encountered at one time or another. Either as a bartender, one of the faces constantly attending to details at

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Defining Sustainable Success

The failure rate of entrepreneurship in hospitality is daunting. It is so daunting that it prevents many from realizing the opportunities that exist, as a result of both simple psychological deterrence, and the refusal of financial backing based on the

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