Issue 26

Pesach Sameach! (Happy Passover!)

I remember vividly my first Passover Seder. I had been invited by dear friends, Lou and Rose Leviticus, into their home for this special Jewish celebration.  It wasn’t terribly unlike many of the other nights I had spent with the

Read More

Wine, a Melodrama: How They Got it All Wrong, but it Turned Out All Right

Act 1, Scene 1 It is a cool, foggy evening circa late 1970’s or early ‘80’s. The curtain rises. Mandolin music plays softly in the background. Somewhere in the back room of a secluded local restaurant in Napa, California sit

Read More

Wine Recommendation: Varozza Vineyards

Every year, twice a year, I make it a point to attend the bi-annual fall and spring open house events at the Omaha Wine Company, in order to reunite with old friends in the industry, make new connections and, of

Read More

Portrait of a Bartender: Aaron Halbert

This issue of Food & Spirits Magazine’s bartender profile features Aaron Halbert. Aaron has worked at a variety of places around Omaha and, most recently, is one of the co-owners of SamFam, LLC (along with his uncle, Ron Samuelson, and

Read More

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

Read More

2017 Omaha Happy Hour Map

  Happy hour is a tradition and an excellent way to treat yourself after a long, hard day at work or to take it easy on a Saturday or Sunday. Omaha has a bar, restaurant or pub to suit every

Read More

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).

Read More

Perfect Pour: A Craft Cocktail Competition

What comes to your mind when you envision a fundraiser? I’m used to charity events where there’s a silent auction, sometimes a live one, and a standard meal consisting of overcooked beef, steamed vegetables and a starch of some sort.

Read More

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,

Read More

A Rose is a Rose is a Rose’

You know her. High school – the girl that didn’t say much, that kept to herself, preferring to mind her own business. Let’s call her Rose. She wasn’t one of the cool kids, but she definitely wasn’t a dork. She

Read More