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Issue 18

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Features:

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Our Current Issue

Front Cover:
Charles Schlussel’s recipe for
Thai coconut seafood soup

Features Include:
- Pizza Pie Guys
- Craving Sushi?
- An Interview with Terry Alexander
- Globally First
- One Bourbon, One Scotch, One Beer
- I Amphoreal
- The Formal Wine Tasting

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Spotlight

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On a Mission: The Pizza Pie Guys Bring Omaha Something New and Unusally Delicious 0

In a city dominated by chain pizzerias and run-of-the-mill catering businesses, The Pizza Pie Guys are on a mission to bring the Omaha area something new, fun and unusually delicious. Dan Reid, one of the owners and proprietors of The

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Featured

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Foodies Don’t Fear the Freezer

“If you love something, let it freeze. If it thaws out, eat it. “ – Ice Age Proverb   Freezing

In the Business: B & G Tasty Foods

Publisher’s Note: This is the beginning of a new column called ‘In the Business’ that will let business owners, in

An Interview with Restauranteur Terry Alexander

In my world (as someone who works for a magazine covering the food and spirits industry), if you mention that

The Latest

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Babysitting After Midnight: Questions About the Moscow Mule

Well dear readers, I’m back! In this issue I’ll be (hopefully) helping out a few of our readers that came

Bites & Sips: Issue 18

MCC’s Sage Student Bistro Sage is now open during the College’s fall quarter. Lunch hours are Monday-Thursday, 11am-1:30pm, and dinner

Build a Better Bar

Vodka, gin, bourbon, rye, Irish, scotch, brandy, tequila, rum, dry vermouth, sweet vermouth, olives, cherries, Collins glasses, ice trays, coke

An Interview with Restauranteur Terry Alexander

In my world (as someone who works for a magazine covering the food and spirits industry), if you mention that

The Nebraska Tailgate Challenge

Mother Nature has given us a cooler than expected summer, and with every north breeze the excitement of the fall

Time for Thai: Thai Coconut Seafood Soup Recipe

Exotically delectable and wonderfully satisfying aromas of lemongrass, galangal and black licorice slowly waft through the air filling my nostrils

Industry

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The Industry Choice: Provide Service or Be Servile

The professional bartender of the Pre-Prohibition era was a respected and skilled tradesman, working only with preferred spirits, hand-cut (or

Support Your Local USBG Chapter

For the past year, I have been working with many of my beloved industry comrades to establish the Omaha-Lincoln chapter

The Craft of the Bar

Cocktails have always been big. Maybe not as big as beer or wine, but bartenders have never been short of

Spirits

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One Bourbon, One Scotch & One Beer: Barrel Aging

Quercus Alba, white American Oak, is booze’s best friend. All brown liquors spend some amount of time resting in wood

Babysitting After Midnight: Questions About the Moscow Mule

Well dear readers, I’m back! In this issue I’ll be (hopefully) helping out a few of our readers that came

Build a Better Bar

Vodka, gin, bourbon, rye, Irish, scotch, brandy, tequila, rum, dry vermouth, sweet vermouth, olives, cherries, Collins glasses, ice trays, coke

Columns

View all posts

One Bourbon, One Scotch & One Beer: Barrel Aging

Quercus Alba, white American Oak, is booze’s best friend. All brown liquors spend some amount of time resting in wood

Babysitting After Midnight: Questions About the Moscow Mule

Well dear readers, I’m back! In this issue I’ll be (hopefully) helping out a few of our readers that came

Bites & Sips: Issue 18

MCC’s Sage Student Bistro Sage is now open during the College’s fall quarter. Lunch hours are Monday-Thursday, 11am-1:30pm, and dinner