F&S Articles - All

The Ethos of Cooking

Thu, 28 Feb 2013 15:27:39 -0600

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Buying Fresh and Local

Tue, 13 Oct 2009 13:01:45 -0500

I went to a documentary recently called “Food Fight.” It’s a film about the U.S. food market and how we Americans have moved away ...

The Worth of a Recipe

Tue, 13 Oct 2009 13:03:43 -0500

A recipe is defined as a set of directions accompanied by a list of ingredients that describe how to prepare something.
Great cooks consider themselves great because they ...

A Verbal Herbal

Tue, 13 Oct 2009 13:06:24 -0500

Whether you pronounce “herbs” with a silent H like normal people or make a point of pronouncing it like Martha Stewart, herbs are one of the good ...

Organic:

Tue, 13 Oct 2009 13:08:07 -0500

Organic, local, biodynamic, ethical, free range, natural, grassfed, and GMO free. Confused? You should be. With so many food buzzwords, so many talking heads in the media using them, ...

Point and Eat:

Tue, 13 Oct 2009 13:09:03 -0500

Many readers of this magazine are new to Omaha and looking for a little culinary fun. Maybe you are a recent transplant or are here on business. Or maybe ...

Lobster for the Land-Locked

Tue, 13 Oct 2009 13:10:51 -0500

It can be fairly stated that the lobster has endured many injustices in its culinary history. Originally used as fertilizer by the Native Americans, lobster was first fed en ...

Carolina on my Mind

Tue, 13 Oct 2009 13:12:13 -0500

Second Empire is truly one of North Carolina's finest dining experiences. The restaurants setting takes place in an beautiful old Southern Mansion that was most likely built around ...

Food Service Warrior:

Tue, 13 Oct 2009 13:13:11 -0500

When I sit back and reflect upon my life in the restaurant world I often wonder if I made the right choices. Maybe I should have gone to college ...

Restaurant Technology Trends and the Customer

Tue, 13 Oct 2009 13:14:13 -0500

As this year’s figures continue to come in from restaurants during 2009, we will continue to see a year of contraction in total restaurant industry sales. Nevertheless, ...

Industry Recycling

Tue, 13 Oct 2009 13:17:38 -0500

In this age of green it is not easy to practice what is being preached, or at least on the surface it isn’t. Each green step we ...

Omaha Standard:

Tue, 13 Oct 2009 13:38:45 -0500

Fried coconut chicken salad - coconut coated chicken, artichoke hearts, avocado, swiss, tomato, red onions, croutons and almonds with field greens, creamy herb mustard dressing and raspberry sauce
$11....

20 Questions with Chef Alfred Hiltbrunner

Tue, 13 Oct 2009 13:42:41 -0500

This Interview is with Chef Alfred Hiltbrunner, retired Executive Chef of more than 35 years at Le Café de Paris in Omaha, Nebraska. The restaurant decided to shut ...

The Great Corn Debate

Tue, 13 Oct 2009 13:43:47 -0500

If you've ever read anything by Michael Pollan, you might exhibit a certain nervousness when talking about corn. (Thou shalt try to eat no corn?) But let’...

Smoking-Hot Summer Tobacco Legislation

Tue, 13 Oct 2009 13:45:12 -0500

Unbeknownst to many local tobacco lovers, two new tobacco laws have come from the Nebraska Legislature this summer. One of them, LB 355, affects the statewide smoking ban. Introduced ...

Yeast Inspection:

Tue, 13 Oct 2009 13:46:12 -0500

Belgian Tripel (or Trippel): The Belgian Tripel style was originally brewed by Trappist monks at the Westmalle brewery. Examples of this style are golden in color and pack a ...

Understanding Beer Fests

Tue, 13 Oct 2009 13:47:06 -0500

For many of you, the universe of beer spans about 20 feet and is contained within your local grocery store. This isn’t necessarily a bad thing ...

Local Spotlight:

Tue, 13 Oct 2009 13:48:00 -0500

Lucky Bucket Pre-Prohibition Lager

Appearance: 3/3
Pours a very attractive golden copper color, and is brilliantly clear. Large creamy white ...

Five Places to get Bombed - Sake Bombed!

Tue, 13 Oct 2009 13:49:17 -0500

The simple yet effective combination of dropping a shot of sake into an imported Japanese beer creates a wonderful shooter known as a sake bomb. While many restaurants, bars ...

Bar Chat:

Tue, 13 Oct 2009 14:03:42 -0500

LIV Lounge, located at 2279 S. 67th St. in Aksarben Village, is Omaha’s new “classic cocktails” lounge. I sat down recently with proprietor Sam Hohman ...

Libation Conversation:

Tue, 13 Oct 2009 14:05:05 -0500

Classic cocktails have become classic for a very compelling reason. When made properly, they’re delicious. However, the average cocktail consumer is subjected to a broad continuum of &...

Is Bigger Better?

Tue, 13 Oct 2009 14:06:05 -0500

We are Americans. We like big things—big cars, big houses, big food portions, big shopping malls with big stores in big cities with big skyscrapers. ...

Gruner Veltliner has Arrived...

Tue, 13 Oct 2009 14:07:16 -0500

Summer grilling and a garden salad is great with a cold Coors “Banquet Beer” but is transcendent with Berger Grüner Veltliner.

<...

Wines from Abroad:

Tue, 13 Oct 2009 14:10:07 -0500

It wasn’t until the 1970s that winemakers in New Zealand paid serious attention to viniculture and the art of making quality wines. But by the 1980s, New ...

Food & Wine Pairings and the WineToMatch for the iPhone

Tue, 13 Oct 2009 14:11:56 -0500

After five months of work, WineToMatch, my iPhone App for food and wine pairing, is finally out and available at the iTunes Store for $2.99. For ...

The Dumpster:

Tue, 13 Oct 2009 14:13:17 -0500

Recipes used to be simpler:
    1. Hit pigeon with rock;
    2. Pull off feathers;
  &...

The Art of Baking Casually

Mon, 20 Apr 2009 09:34:01 -0500

I am an eater who loves to cook, not vice versa. But it’s time to ’fess up. I am a lousy baker. You want a rack ...

Food Service Warrior

Mon, 20 Apr 2009 09:41:28 -0500

How many people go to the bar because they know they are going to be over-poured on the drinks they buy? From the people I have talked ...

Metro Culinary Competition 2009

Mon, 20 Apr 2009 09:45:54 -0500

The timer starts as the students hustle around to get all of their supplies out. Banging and clanging can be heard all around as the pots, pans, dishes, and ...

A Day in The Life of a US Foodservice Territory Manager and The Chef

Mon, 20 Apr 2009 09:51:20 -0500

We all know when we walk into a restaurant that we will get seated at a table, be given a menu, select what we want to eat and ultimately ...

What's In a Name?

Mon, 20 Apr 2009 09:56:44 -0500

Macanudo, Punch, Romeo y Julieta, Hoyo de Monterrey, Partagas, Montecristo, Cohiba. If you’ve ever smoked a premium cigar in your day, you’ve probably tried one ...

Beer & Food Pairings:

Mon, 20 Apr 2009 10:01:52 -0500

For some of you, the perfect food to pair up with a can of your favorite suds would likely be something in the realm of a hotdog at the ...

Yeast Inspection: Beers Reviewed

Mon, 20 Apr 2009 10:11:45 -0500

Lucky Bucket Lager

ABV: 4.5%

Average Rating: B

Lucky Bucket is the newest brand taking ...

Bar Chat:

Mon, 20 Apr 2009 10:21:49 -0500

The Dundee Dell, a true Omaha institution, is celebrating its 75th anniversary this year. I sat down recently with Monique Huston, general manager of The Dell, for a peek ...

The Aviation Cocktail

Mon, 20 Apr 2009 10:33:31 -0500

The Aviation Cocktail. The name possesses many of the qualities I love in a good cocktail moniker. It says everything and nothing at the same time. It provides intrigue ...

The Sommelier:

Mon, 20 Apr 2009 10:54:06 -0500

As a cliché and a rule, men have an aversion to asking for directions. We are willful creatures, near-malicious in our callous disregard for help when it ...

Understanding Burgundy:

Mon, 20 Apr 2009 10:59:46 -0500

My desire to have a career in wine began over ten years ago. I impulsively headed to Napa Valley to work the harvest and then a tasting room. Afterwards, ...

Oak Aging and its Effect on Wine

Mon, 20 Apr 2009 11:09:40 -0500

Aging a wine in oak barrels can complement and contribute to the character of a wine. Oak enriches a wine and makes it smoother, richer, and sweeter. If used ...

The Dumpster:

Mon, 20 Apr 2009 11:13:29 -0500

Before the dawn of refrigerators, back when humans made ice cubes by banging chunks of glacier against their foreheads, food storage options for leftovers were simpler. You either 1) ...

Artichokes

Mon, 20 Apr 2009 12:56:22 -0500

When I was ten, we used to rush home from school to watch Spanky and Our Gang. Buckwheat and Spanky were sitting on a curb rummaging through a bag ...

Top Chef Junior:

Mon, 20 Apr 2009 13:00:51 -0500

Chef knives flashing, sauté pans sizzling, and whisks whipping in a frenzied blur will all be a part of the action when teen chefs-in-training hit the ...

The Joy of Cold

Mon, 20 Apr 2009 13:05:22 -0500

Following in the style of his classic masters, Antonin Carême was famous for his grand banquet displays, highlighting his love for architecture and art and enhancing culinary ...

Omaha Standard:

Mon, 20 Apr 2009 13:09:31 -0500

There are only a few places in the world that get to lay claim to being the spiritual home of an entire beverage segment. Kentucky has bourbon, France has ...

In•teg•ri•ty:

Mon, 20 Apr 2009 13:13:15 -0500

Integrity? As the Merriam-Webster Dictionary puts it, “firm adherence to a code of especially moral or artistic values; the quality or state ...

Popcorn:

Mon, 13 Apr 2009 12:57:44 -0500

I grew up in the 80’s. My sister had hair that would hit the doorframe if she didn’t duck, my brother bought me ...

Omaha's Largest Pizza Review, Ever

Mon, 13 Apr 2009 13:05:42 -0500

We decided to change up our food review for this issue of Food & Spirits Magazine. Rather than our normal, round-table style restaurant review, we wanted to do ...

Steakation:

Mon, 13 Apr 2009 13:14:53 -0500

We Midwesterners are spoiled by the options abounding when it comes to finding a thick, juicy cut of beef right here in our backyard. Throw a stone standing on ...

Fixin' for Chicken

Mon, 13 Apr 2009 13:18:29 -0500

I decided to go on a quest for some good fried chicken on a cold Saturday morning while driving around listening to the country oldies show on a small ...

Wild Food

Mon, 13 Apr 2009 13:48:07 -0500

The magic of Spring
Is in the resurrection of the Earth.
Green life spouts
From under a crust of winter dormancy
While we wait ...

Barrel Aged Beer:

Fri, 20 Feb 2009 08:39:06 -0600

It’s an unfortunate circumstance, but when forced to think of an image related to beer, I’m betting the images that most often come to mind ...

The Omaha Restaurant Association;

Wed, 18 Feb 2009 12:37:06 -0600

Walk into any restaurant here in Omaha, and you will probably experience the same sensory condition wherever you go. A smiling greeter with a Midwestern flare will ask, “...

More Bang for Your Buck

Wed, 18 Feb 2009 12:45:55 -0600

With people these days moving away from the generic and cozying up to the unique with just about all consumer products, I thought that I’d deviate ...

Saying It With Meat

Wed, 18 Feb 2009 12:54:04 -0600

At Christmas we often show our love with a salami. I don't know how Hillshire Farms survives the rest of the year, but during the Christmas season business ...

Resources Beyond the Ordinary

Wed, 18 Feb 2009 12:57:50 -0600

Being the president of the one of the largest local foodservice distribution companies means that I am often asked about the industry and economy by colleagues, customers and ...

On the Menu: Pickles

Wed, 18 Feb 2009 13:14:31 -0600

Homemade condiments give food at several restaurants an extra kick. Here are some restaurants that offer homemade pickles on their menus:

Dundee Dell (Omaha, Nebraska)

20 Questions:

Wed, 18 Feb 2009 13:22:58 -0600

MR: Chef, tell us about your family history in culinary arts and how it has influenced your career choices.
SV: My father Luis Villamonte was Peruvian ...

Omaha Standard:

Wed, 18 Feb 2009 13:29:16 -0600

Orsi’s Italian Bakery on 6th and Pacific is a cult icon-slightly unknown and perhaps a bit over-appreciated by its true believers. Nonetheless, Orsi’s ...

24th Street: The Longest Street In The World

Tue, 17 Feb 2009 13:47:04 -0600

Where’s the buzz that should be surrounding 24th Street? Where’s the “24th Street has a lot to offer”, or the “Hey ...

Eating Fresh Locally

Tue, 17 Feb 2009 14:12:31 -0600

Anyone who has read books by Michael Pollan, Joel Salatin or Barbara Kingsolver has heard the same advice: eat fresh foods grown in your area by local farmers. It ...

The Comfort of Veggies

Tue, 17 Feb 2009 14:17:28 -0600

Are you the sort of eater who can plow through fresh tomatoes for breakfast, a bunch of radishes (salt only) and a nuked beet (salt and lemon juice) for ...

I Want Some Taquitos!

Tue, 17 Feb 2009 14:24:09 -0600

From childhood, learning to ride a bicycle with training wheels in the driveway, parallel parking with pops in an empty parking lot. Eating spaghetti and the Twirling Fork. And ...

Home-Made Marshmallows

Tue, 17 Feb 2009 14:34:07 -0600

Hot sugar syrup, tricky gelatin and a moving whisk…the stuff of nightmare for beginning culinary students. Why risk burning your hands, splattering hot sugar all over ...

Omaha's Thunderbird Salad

Tue, 17 Feb 2009 14:40:12 -0600

The Thunderbird Salad date’s back to the 1960’s when Executive Chef Luis Villamonte at the Happy Hollow country club served the salad to his patrons. ...

Food Service Warrior

Tue, 17 Feb 2009 14:43:42 -0600

How many people that have never worked in the kitchen think they have what it takes? I am going to guess maybe 1 out of 10 people actually ...

Outside Looking In

Tue, 17 Feb 2009 14:48:45 -0600

I confess: I was hesitant leaving Portland for Omaha. When the big moving day finally arrived, the experience was solidified when my wife and I packed all our belongings ...

Beer Review

Tue, 17 Feb 2009 15:03:22 -0600

St. Peters India Pale Ale (United Kingdom)

ABV 5.5% Rating: C

This was served from ...

Red Wine And The Healthly Lifestyle

Tue, 17 Feb 2009 15:11:55 -0600

The salutary benefits obtained by drinking red wine come from two different mechanisms. One is from alcohol; the other is from health-giving compounds, called polyphenols. Polyphenols are found ...

Wine Your Friends And Influence People

Tue, 17 Feb 2009 15:17:59 -0600

You are an avid wine drinker. You have been imbibing for years and have amassed a small arsenal of memorable wines. You have visited a winery or two, done ...

Cuthills Vineyards

Tue, 17 Feb 2009 15:24:47 -0600

While all of Nebraska's Vineyards and Wineries give us something different on the wine shelf than the norm, Cuthills has given the wine world wines that can found ...

Popping Your Cork:

Tue, 17 Feb 2009 15:42:39 -0600

"Wine is sunlight, held together by water." Galileo Galilei (1564-1642)

"Wine is bottled poetry.?" Robert Louis Stevenson

<...

Libation Conversation:

Tue, 17 Feb 2009 15:50:19 -0600

It seems in many cases that the simpler a drink appears to be at first glance, the more complicated it actually is when examined more fully. Consider the Old-...

The State of the Cocktail:

Tue, 17 Feb 2009 15:56:45 -0600

In my continuing quest to evaluate the state of the cocktail art here in Nebraska, I have discovered some applications of this art form that are truly unique in ...

Taxi's Grille & Bar:

Tue, 17 Feb 2009 16:23:27 -0600

For Food & Spirits Magazine’s quarterly review we hit an Omaha classic at Taxi’s Grill & Bar at 120th and Blondo (1822 N 120th Street). ...

Bring on the Farmer's Markets

Thu, 28 Feb 2013 15:48:35 -0600



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The Logos of Cooking

Thu, 28 Feb 2013 16:04:17 -0600

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Off the Eaten Path: Sweetbreads

Fri, 05 Sep 2008 15:18:14 -0500

Turn on, tune in, eat out. Much as Timothy Leary put in words the driving idea of the 60’s LSD culture, today we must adapt this to ...

Taxi Trouble

Thu, 04 Sep 2008 14:04:19 -0500

It was just after midnight on one of those unbearably hot and humid summer nights and my friends and I were ready to drift to the next ...

Laos Thai Kitchen

Thu, 04 Sep 2008 14:41:10 -0500

Following along the lines of last issue’s Publisher’s Pick, picking the place that I hear the most about during the span of a ...

Bitter Little Fella

Thu, 04 Sep 2008 15:25:55 -0500

I frequently swear that I could never be a vegetarian. It is the “taking an oath” kind of swearing rather than the “embarrassing your mother” ...

Grilling for a Cause

Thu, 04 Sep 2008 16:09:15 -0500

Seven Omaha-area chefs will be firing up their grills in competition for the best gourmet burger at the second annual Ted E. Bear Hollow Comfort Food Classic on ...

Reviewed: Anthony's Steakhouse

Thu, 04 Sep 2008 16:33:08 -0500

For Food & Spirits Magazine’s latest round table review we ventured to an Omaha standard - Anthony’s Steakhouse located at 7220 F Street. Anthony&...

Omaha Dining

Thu, 04 Sep 2008 17:12:01 -0500

I have lived in Omaha for half a century. And as it turns out, this city and I have a lot in common. Both of us have ...

Fry Me A Liver

Thu, 04 Sep 2008 17:28:31 -0500

With the trend toward what has been called “nutritionalism,” or the tendency to eat only for nutritional purposes, why would we ever want to fry ...

Off the Eaten Path: Blood Sausage

Wed, 03 Sep 2008 02:16:19 -0500

Food is a divine pleasure in life, to be hedonistically consumed without regard to its previous state of existence, allowing one to fully enjoy the wide range ...

Spring BBQ Review

Wed, 03 Sep 2008 02:45:24 -0500

Considering that the summer is nearly upon us and nothing speaks to the summer like the smell and taste of kick ass barbecue, we thought the next ...

Microbrews Hit the Metro

Wed, 03 Sep 2008 02:55:31 -0500

The American micro-brew phenomenon that came to roost here in the 1980’s has increasingly grabbed the attention of beer drinkers across the country. ...

Under the Radar

Wed, 03 Sep 2008 03:02:06 -0500

Following our weekly routine, we delve straight to the section of the newspaper and magazine to read that day’s Culinary Review. The article is filled ...

Exploring Your Feelings (about beer)

Wed, 03 Sep 2008 03:05:41 -0500

This column will be an exploration of Beer & Brewing. To be clear, soon we’ll begin to dive more deeply into various beer styles but ...

Smoking 101

Wed, 03 Sep 2008 03:06:38 -0500

Last issue I wrote about some of the basics of cigar etiquette including cutting, lighting, ashing and extinguishing your cigar. Now that we’ve gotten the ...

The Regulation Fixation

Wed, 03 Sep 2008 03:29:01 -0500

Rugged individualists. Mavericks. Working class capitalists. These are some of the phrases that describe one of America’s last great hopes, the small business person.
<...

Under the Radar - Culinary Kudos

Wed, 03 Sep 2008 03:37:04 -0500

Following our weekly routine, we delve straight to the section of the newspaper and magazine to read that day’s Culinary Review. The article is filled ...

The Beginnings of Bourbon

Wed, 03 Sep 2008 10:43:01 -0500

There are lots of reasons to be proud of America. One of my favorites is Bourbon. Bourbon encompasses the great elements of American history in ...

Omaha Standard: Bronco’s Fries

Wed, 03 Sep 2008 11:30:22 -0500

My wife sometimes calls me a food whore. She means it in the nicest possible way. I hope. I hope she means that I am a ...

Food Service Warrior

Wed, 03 Sep 2008 11:37:59 -0500

Perspectives from the host stand.

In the first article I talked about what people liked and disliked about being in the food service industry. ...

7 Places Your Grandparents Ate

Wed, 03 Sep 2008 11:49:34 -0500

Although a lot gets said about the great restaurants that Omaha has to offer, what often gets lost are the original establishments that paved the way for ...

Slower Food Less Work

Wed, 03 Sep 2008 14:07:35 -0500

“Three hours is good, but four is better.” That’s the rule my mother taught me for pot roast. Now, think about the last ...

Letter from the Publisher

Wed, 03 Sep 2008 14:22:02 -0500

Welcome to the third issue of Food & Spirits Magazine. The last quarter has been an exciting time for us, and for Omaha, and a lot has ...

Omaha Standard : M’s Lahvosh

Wed, 03 Sep 2008 15:23:40 -0500

There is a history of civilization that is only discoverable through the dogged and deft perusal of restaurant menus. The forgone lists of the things we once ...

Food Service Warrior

Wed, 03 Sep 2008 15:29:27 -0500

When arriving at the restaurant you have chosen, the perfect scenario would be to walk in the door and be greeted immediately, have a table ready for ...

Calculating Cuisine

Wed, 03 Sep 2008 15:47:59 -0500

I’m a 24-year-old writer, not trained as a culinary chef. I’ve had experience as a server in the food industry ...

The Publisher's Pick: Market Basket

Tue, 02 Sep 2008 20:33:52 -0500

Every day, in the course of putting the magazine together, I get the opportunity to go in and out of so many of the wonderful restaurants Omaha ...

In Like Zin

Thu, 11 Sep 2008 15:56:26 -0500

Zinfandel is a Vinifera grape that is grown almost exclusively in California. The major other producer is from Italy where the wine is called Primitivo, a good ...

Bar Chat

Thu, 11 Sep 2008 16:09:23 -0500

Bartending is a difficult, challenging and sometimes thankless job. Still, at least in my opinion, it’s one of the coolest jobs out there. Here’...

Fall Beers to Consider

Thu, 11 Sep 2008 16:32:16 -0500

Soon we will be in the last gasps of the hot and humid summer, a time I loathe – mainly because I can’t stand very ...

The Perfect Wine

Tue, 23 Sep 2008 20:24:45 -0500

Recently spotted wine review: “Voluptuous and powerful....reminds me of Angelina Jolie (substitute Brad Pitt or George Clooney).”

Now, if that description doesn&...

Deconstructing a Classic – ‘Corpse Reviver’

Tue, 23 Sep 2008 20:37:50 -0500

Classic cocktails and their permutations are alive and well, making appearances on an ever-increasing number of cocktail lists.

This necessitates, in my opinion, an ...

Smokes and Stuff

Tue, 23 Sep 2008 20:51:23 -0500

Having spent my first two articles talking about general cigar smoking and purchasing knowledge I figured it was about time to touch on all stogies brothers in ...

5 of Our Favorite Summer Decks and Patios

Tue, 23 Sep 2008 21:01:24 -0500

It’s the breeze on your face and a cool glass with condensation dripping down your fingers that makes outdoor dining unbeatable, and a number of ...

Basement Brewing

Tue, 23 Sep 2008 21:11:13 -0500

Home brewing – two simple words that can spark the interest of beer expert and novice alike. Every time I mention I am a home brewer, I ...

Beer Concoctions?

Tue, 23 Sep 2008 21:21:38 -0500

Heretic. I guess to be branded one, depends upon which religion you subscribe to. For the zealots among us, and when it pertains to beer, the word ...

5 of Our Favorite Salads

Wed, 03 Sep 2008 02:24:09 -0500

Summer is here and the time for light lunches has arrived. Whether you are a year-round salad enthusiast or one who sways with the seasons you ...

How Italians Drink Wine

Wed, 03 Sep 2008 12:11:44 -0500

As I sat next to my father at the dinner table and stared at his glass of wine, I mustered up the courage to finally pop the question:
<...

Le Drunken Frog

Wed, 03 Sep 2008 12:30:45 -0500

I’ve had many brilliant ideas in my day. Like how I always think it’s a good idea to ease my tension from ...

Start to Finish: One Bird

Wed, 03 Sep 2008 12:44:47 -0500

Chicken may be the most democratic of all foods. It transcends ethnicity, enjoys a rare liberty from most religious taboos, is inoffensively mild flavored, is available ...

Crafting the Perfect Cocktail

Wed, 03 Sep 2008 13:25:22 -0500

Let me just start by saying that I think wine is terrific, and for that matter so is beer.

There are a nearly infinite number ...

Pinot Noir

Wed, 03 Sep 2008 14:00:08 -0500

Pinot Noir is the celebrated grape varietal that produces the spectacular red Burgundy wines from the Côte D’Or region of France. At ...

F&S Articles - All

The Ethos of Cooking

Buying Fresh and Local

The Worth of a Recipe

A Verbal Herbal

Organic:

Point and Eat:

Lobster for the Land-Locked

Carolina on my Mind

Food Service Warrior:

Restaurant Technology Trends and the Customer

Industry Recycling

Omaha Standard:

20 Questions with Chef Alfred Hiltbrunner

The Great Corn Debate

Smoking-Hot Summer Tobacco Legislation

Yeast Inspection:

Understanding Beer Fests

Local Spotlight:

Lucky Bucket Pre-Prohibition Lager

Five Places to get Bombed - Sake Bombed!

Bar Chat:

Libation Conversation:

Is Bigger Better?

Gruner Veltliner has Arrived...

Wines from Abroad:

Food & Wine Pairings and the WineToMatch for the iPhone

The Dumpster:

The Art of Baking Casually

Food Service Warrior

Metro Culinary Competition 2009

A Day in The Life of a US Foodservice Territory Manager and The Chef

What's In a Name?

Beer & Food Pairings:

Yeast Inspection: Beers Reviewed

Lucky Bucket Lager

ABV: 4.5%

Average Rating: B

Bar Chat:

The Aviation Cocktail

The Sommelier:

Understanding Burgundy:

Oak Aging and its Effect on Wine

The Dumpster:

Artichokes

Top Chef Junior:

The Joy of Cold

Omaha Standard:

In•teg•ri•ty:

Popcorn:

Omaha's Largest Pizza Review, Ever

Steakation:

Fixin' for Chicken

Wild Food

Barrel Aged Beer:

The Omaha Restaurant Association;

More Bang for Your Buck

Saying It With Meat

Resources Beyond the Ordinary

On the Menu: Pickles

20 Questions:

Omaha Standard:

24th Street: The Longest Street In The World

Eating Fresh Locally

The Comfort of Veggies

I Want Some Taquitos!

Home-Made Marshmallows

Omaha's Thunderbird Salad

Food Service Warrior

Outside Looking In

Beer Review

St. Peters India Pale Ale (United Kingdom)

Red Wine And The Healthly Lifestyle

Wine Your Friends And Influence People

Cuthills Vineyards

Popping Your Cork:

"Wine is sunlight, held together by water." Galileo Galilei (1564-1642)

"Wine is bottled poetry.?" Robert Louis Stevenson

<...

Libation Conversation: