Faturday Omaha

My heavens get ready, we have a multi-topping hand tossed artisan episode for you. I was fortunate to attend International Pizza Expo 2025 in March and through this was able to connect, learn, have fun, and recap in Vegas to bring expo to you. Additionally I was able to interview Eidref Laxa of the What's Good Dough podcast who competed this year at Expo and is just an all around nice person to slice it up with. This episode also features a new segment from Danell Taylor aka the Omaha Fattie as he reports in from a new opening of Wild Chicken. Hang onto your fork, listen if you're hungry, and get ready to connect with food!

Brady Hess of Lazy Buffalo BBQ located 3924 1/2 Farnam St in Omaha, a half you say? Well it's a small place, but there are plenty of seats next door where you take your BBQ at Scriptown brewing, but anyway. At the time of this conversation Lazy Buffalo is right about 1 year old and longtime listeners will remember Brady's voice as we have followed his food journey from 2021 and now have caught up to present day where he now has his own brick and mortar serving up his food his way from dill potato salad to a stacked sandwich named after his father, Alan Earl.     Hang onto your fork listen if you're hungry and get ready to connect with food!  

The doors unlocked at Bohemian Gardens after hours to allow Chef Jamil Bah Traore and Chef Fatima El Qasby to teach you and I all about North African Dolma. Chef Jamil and I have been talking about cooking together for a while and the timing was just right as the House of Bah's upcoming Indigo Table event at Bohemian gardens is coming up April 26th and 27th and this dish is a candidate for the plate.  Listen in on how to get this recipe so you can give it a try! House of Bah Foundation is a non-profit providing a path for immigrant chefs to establish their footing in Omaha and more than that is making far from Omaha flavors familiar to our city's palate.       Hang onto your fork listen if you're hungry and get ready to connect with food!

2025 James Beard Nominee David Utterback of Yoshitomo is on the mic! Heart, craft, attention to detail, David shows all of this on the plates he serves. He's also a busy guy, ya know running three restaurants, traveling to Japan to keep up to date and learn from other Chefs, bringing in the top tier seafood to Nebraska, oh and also cooking to benefit charity. Dave took time out from his day to talk with me about all of these things after we had a chance to connect at the Foodbank for the Heartland Celebrity Chef Gala.  We talk Japanese steel, core memories, and also what he might like to do with those big sushi boats….so Hang onto your fork, then set it down we're talking sushi, keep listening if you're hungry and connect with food!  

Art and Soup March 9th, 2025! How does food help? It nourishes the heart, mind, and body. Art has its impact to the senses and mind as well. Combine the two and you get Art and Soup! This is the "VNA's 28th annual event supporting nursing services in domestic violence shelters, homeless shelters, and maternity homes.” On the show is Carole Patrick who heads up Art and Soup and Chef Brian O'Malley of MCC who leads the culinary side of the roughly 20 restaurants that bring soup for a cause that the public can experience. Oh, I bug Chef for some cooking tips while we're at it. Hang onto your fork, listen if you're hungry, and connect with food!

If you're a person that knows me well then you know that a cup of coffee is not far from my hand. We have great coffee shops around our area and I am thankful for small shops from Hawaii to Lebanon right back to Omaha. Our guest is Autumn Pruitt owner of Hardy coffee which of course started as a bakery….. um what, yep bakery to coffee, cake to cup, and on the show we will talk about all of those things. Pour yourself a cup of whatever delicious you dig and then... Hang onto your fork and get ready to connect with food!

There is a lot packed in this episode, get ready to get an overview of Rotisserie Urban Bistro from chicken to empanada, saffron rice, plantains and more. We are going to talk about one of my favorite cookbooks and two of my preferred recipes therein. I'm going to get personal * GASP * with my cooking journey and I would love to hear about yours as well and we will close out our show with a quick note regarding an event at MCC Institute for the Culinary Arts that resulted in an award winning Chef and a heartfelt evening of family.  Hang onto your fork listen if you're hungry and connect with food!

It's a new season and with a new season comes growth and as you know farmers make things grow. Growing is what Tim Fonfara of Omaha Urban Farmer does be that in the outdoors in his city surrounded ¾ acres or inside where microgreens pop up all year. We're checking in on how the farm weathered the …um...weather. We talk a bit about how a person would get going on growing these greens and I learn about the difference between microgreens and sprouts and taste some carrot and cilantro micros on the mic.  Hang onto your fork stay , listen if you're hungry, and connect with food!

Ok, ok, I may have been a bit greedy when seeking our guests on the show today. I've become quite curious on how cottage food production and pop-ups differ with rules and certifications etc. Additionally, our local food trucks and industry folks brought No More Empty Pots to my attention. We've had CEO Talia McGill on the show before to give us an overview of No More Empty pots. This episode also features Alisha Waugh who is the Kitchen Coordinator of No More Empty Pots' commissary kitchen. She so kindly addressed all of my questions and I look forward to you listening to our conversation and adding new knowledge to your repertoire.      Hang on to your fork, stay right where you are and Faturday will be right back. Get ready to connect with food!

Cups Cafe is BACK and No More Empty Pots is here to stay! Taila McGill is the President and CEO of No More Empty Pots a non-profit that provides an array of food based services to our community. Rayn Tot heads up an extension of No More Empty Pots with the newly relaunched Cups Cafe. Talia and Rayn joined in studio to talk education, assistance and opportunity as well as what the brand new launch of Cups Cafe will entail. We had a great conversation and I look forward to you enjoying and learning as I did.     Hang on to your fork, stay right where you are and Faturday will be right back. Get ready to connect with food!

Shaheen's Afghan Cuisine brings the flavors of Afghanistan to Omaha, Nebraska and they now have two locations serving up Mantu (ground beef dumplings), Kabobs, Kabuli Pulao with its basmati rice and lamb shanks and more. Shahen Shah leads this family centered restaurant and grocery. His two sons Omed and Waheed joined me in studio to talk about this flavorful cuisine and about Shaheen's approach to serving its customers in a way to help them feel welcomed like they would be in Shahen's home country. I absolutely love our wide variety of cuisines available right here in Omaha, and right here on our show you are in for great conversation so hang on to your fork and listen if you're hungry!

Sarah Baker Hansen recently wrote an article for the Flat Water Free Press titled “As food costs rise, local restaurants — and diners who support them — adjust to paying more” At a time when we've seen a lot of restaurant closures, this article might just ring true with a lot of owners and diners. Coincidentally, just hours before we went in studio a noted local restaurant that was even featured on Food Network announced it was closing.  We talked about the article, the varied factors affecting restaurants, and more including a local spot serving soup dumplings.  Hang on to your fork and listen if you're hungry. !

When you hear Jordan Caniglia you might think that there is a good chance he has worked at or owns a restaurant in Omaha and you would be right! Caniglias A Mano has been serving up a thin crust style pizza for about 5 years and made a move to a larger location close to 72nd and highway 370 since their initial start. Jordan joined us in studio to talk about pizza of course, but also challenges, and some of his influences. I like that you can try out the pizza a slice at a time to experience all of the toppings and I hope that you…  Hang on to your fork and listen if you're hungry.   You can find Caniglia's A Mano info here https://www.canigliasamano.com/   

How do you pack all of Naples Italy into a food truck? Well, you can start with a motivated Brazilian with Italian parents who found food was his passion, cooked at several restaurants, moved to the US to learn English then went over to Italy to study VPN pizza. That person is John Anthony St. Patrick and that food truck is Spacca Naploi. I encountered this hot and fresh pizza and John Anthony when I went out for dinner and we connected afterward to talk all things pizza. Oh and he does handmade Mozzarella and brought some in studio! Hang on to your fork and listen if you're hungry!

Cake! Stacey Leick of Buttered Marshmallow has reached quite a milestone for her bakery and for anyone in the restaurant/food industry and that is 5 years! She joined us in studio and per usual there were delicious treats in tow and an as of yet brand new item for a taste test. We are going to talk about her progress, and maybe profiterole, oh and Paris too as Stacey took vacation but rolled that into learning about pastry. Stavcy has a lot of heart and that energy definitely comes through in her cakes, so… Hang on to your fork, stay right where you are and Faturday Omaha will be right back. Keep listening if you're hungry!

You thought Candy Land was cool, well on this episode we're heading to the candy lab! That candy lab is Sprinkk and the person that created Sprinkk is Tessa Porter and she is a candy scientist, engineer, business owner and she took time out of her day to allow the microphones in the lab. This episode was a ton of fun to make as I really love to learn and each room of the lab offered that opportunity. This is a sweet episode indeed and you're going to enjoy where candy and science collide…or smoosh.    Hang on to your fork and listen if you're hungry! More Sprinkk here https://www.sprinkk.com/ 

When Chef Jamil Bah-Traore reaches out and says something is happening you know it's something good. Something good that somehow I was not aware of but we fixed that right up quick and that is Afro Fest! Afro Fest 2024 was held Labor Day weekend and brought food, culture, connection, and happiness to downtown Omaha. To give you the inside info about the start of Afro Fest and where the future is headed we have Chef Jamil of the House of Bah Foundation and Joubel Folly Teko of Afro Omaha.   So… Hang on to your fork and listen if you're hungry!

Take a moment and envision what you imagine you would see on the menu of a cafe in a car dealership…and then throw that right out the window the ‘63 split window. The Corvette Cafe, yes it's located inside of a car dealership, but the menu is anything but stock. This more like the ZR1 customized version of as it travels the roads from scratch bread, and pizza, to in house made enchilada sauce as well as breakfast. We have Chef Ryan Eckhert and Chef Dan Hoffman on to grant us a license to drive.  So… Hang on to your fork and listen if you're hungry!

It's a karate studio, it's a legion, no it's a BBQ brick and mortar serving brisket, ribs, sausage, mac and cheese, and more. We've got James Hawk, owner operator for J's Smokehouse that you can find at 4725 S 96th street in Omaha on the show. I've been following along with J's journey for a while, but this is the first time we've had James on the show.  We learn how he seasons his brisket and ribs, how long it takes to make one of those barked brisket beauties and talk about the progression from tent to permanent BBQ location.  Hang on to your fork and listen if you're hungry!

Momo, the delicious Nepali dumpling, where's a person to find one….or 12 in Omaha. That's Kathmandu Momo station and on the show we have Sagar Gurung the man behind the momo in the Innerrail food hall and now a new location at 16th and Farnam downtown that is co-located with Cattle Call kitchen and cocktails . Additionally Sagar is a partner in Saffron Indian kitchen which has a beautiful interior paired with tasty food. We are going to talk about where Sagar got his restaurant start in Omaha, where his newest venture is going, and of course a whole lot about momo! Hang on to your fork and listen if you're hungry!

We have two wonderful guests on the show today from an equally wonderful restaurant. The guests are Usevia and Maricela Bustamante and that restaurant is Tixteco located at 2203 S 16th St in Omaha. The restaurant is a neat building in its own right and there are giant painted golf balls outside which make good landmarks when you tee up a trip there. Inside you will likely fine Usevia making everything from the quesadilla masa, to juices, to the deeply flavored mole that coats chicken and inspires a persons taste buds. Let's go to Tixteco all you need to do is… Hang on to your fork and listen if you're hungry!

It's not the X factor nor the It factor, no indeed it is Crunch Factor. We have owner operator Isaiah Renner on the show to talk about this new ever menu changing food truck that also has an outlet for new pop ups to get their start. You may remember Isaiah from our past Dire Lion episode. Well Crunch Factor is his newest venture to serve as a conduit for culinary creations to satisfy his chef's creativity then deliver them to you plate. You can typically find Crunch Factor parked at Trucks and Taps and you can find out more about this concept parked by your speaker for the conversation. Hang on to your fork and listen if you're hungry!

Have you ever had a really good scoop of ice cream that just put a smile in your tummy. That might something simple yet refined like a really good scoop of lightweight vanilla or a straightforward decadent round of chocolate or maybe you got something whose flavors floored you due to the taste that resulted in a WOW how'd they do that? Well on this episode we are at Ted and Wally's with co-owner Jeanne Pittack and ice cream specialist Holly Kerr as they show me how to stuff an entire carrot cake into an ice cream cone! Hang on to your fork and listen if you're hungry! Find more Ted and Wally's at  https://www.tedandwallys.com/  

Heavens it's a restaurant overview this week of the noodley delicious bun based Hip Bao! You as the listener get a couple of twofers this week as we have dual hosts, myself Dave, and guest Nat Ogura of Yum Omaha as we wax poetic about all things noodle from Beijing to Beef and steamed to fried Bao Buns. Then at the latter section of the show we have a BBQ spot that has reentered the smokey atmosphere as BBQ Bros Cafe is back and now located in Council Bluffs. Two hosts, two restaurants and it's all ready to be served up, download and listen if you're hungry! Find Hip Bao here https://www.hipbaoomaha.com/ Find BBQ Bros Cafe here https://bbqbrotherscafe.com/  

I first became very acquainted with Amateur Coffee during the pandemic when they were doing curbside coffee drop off. They have an approach to coffee that includes a reusable jar program for to-go beverages and they are a vegan coffee shop. You get to meet owners Jacob and Jasmyn Wichart on the show as we talk about the science of coffee from a roasting and bean perspective as well as the Amateur Coffee art that is inspired by these flavor packed beans. Get your favorite cup of cold brew or hot oat milk latte and listen if you're hungry!   Find Amateur Coffee https://www.amateurcoffee.com/ and 3913 Cuming St. Omaha, Nebraska 68131

Aaron Filipi became a single father with four hungry mouths to feed. He has traversed the trials of what to do as an amateur cook and navigated the emotions and strain that come about as a single parent. He decided to write a cookbook to help other single parents feel safe with making simple dishes. Then he takes it from no cooking to a bit more advanced, but manageable dishes. He makes it clear that he is not a chef and he is there to help the amateur.  Aaron also punctuates the book with wisdom and heart that might tug at your emotions or energize your day.  So… Hang on to your fork and listen if you're hungry! Find Aaron and his book One Cook Many Mouths: An Amateur Cookbook for Single Parents (who hate cookbooks) at https://www.aaronfilipi.com/   

Kate Anderson is the Carter in "Carter and Rye" a farmers market pastry purveyor that grew into a brick and mortar shop serving golden flakey pastry of the sweet and the savory. Kate stopped on studio and we had a conversation about all things Carter. From cinnamon and sugar to kimchi, Carter and Rye puts fun in hand, hand pie that is. Please join our conversation and tune in if you're hungry and find Carter and Rye at https://carterandrye.com/ 

You've heard it, you've felt it, the love that is put into a good plate of food. 4 The Love of BBQ is doing just that in creating a free event for anyone in need of help, love, and food. This is the 2nd year of the event where Pit Master Jackie Robbins of Rib Shack is assembling many BBQ businesses and community organizations to feed hearts and tummies for free at Miller Park 2707 Redick in Omaha May 5th. Jackie and Malcom joined us along with Corey Fuller of Pulled BBQ Omaha to talk about this event to help anyone that's hungry  So… Hang on to your fork and listen if you're hungry! Find more at https://4theloveofbbq.org/

Well shoots, pea shoots oh and red radish and broccoli micro greens and more. That is what Tim Fonfara and The Omaha Urban Farmer are sprouting up on their electrically charged regenerative farm. They grow outside and they grow inside, provide farm to fork furrows for restaurants and residential alike. The farm is gently handled, well…by hand and Tim is providing locally produced produce and even brought some in studio for a taste test. In and around the restaurant industry we're there and so are you when you listen in. So… Hang on to your fork and listen if you're hungry!  

I like a good burger, I like innovation, and I like a good story of growth. Nick Hyde of Hydes Slydes, was the kid with an entrepreneurial spirit with and knew what his restaurant was going to be called at 15 years old. He went to culinary school, had a food truck…with a few transport issues, a shared kitchen, managed a ghost kitchen, and more recently his own brick and mortar location the the name he decided on as a teenager. I met Nick at Hyde Slydes and learned a lot about his journey and you will too    So… Hang on to your fork and listen if you're hungry! Find more of Nick's restaurant here https://www.hydesslydes.com

We've mentioned the phase hyper local a few times on this show. That philosophy is certainly on display at Ellsworth Crossing a mid sized market located just outside of Omaha at 26902 W Center Road. If my food memory serves, the first time I went out to Ellsworth Crossing was in search of extra tasty chicken of which Plum Creek Farms raises and provides to places like Block 16. The environment is friendly and the options plentiful. I met owners Tony and Amber Ellsworth there, Tony took me on a tour, and I found out that Nebraska produces some goods I didn't know about, maple syrup anyone? To join the tour just press play on that podcast and listen if you're hungry. Find more from Tony and Amber at https://ellsworthcrossing.com/  

Our guest started as a Subway Sandwich artist and been talked about by Bon Appetit. He's been a dishwasher and a multi-time James Beard nominee. And he calls Nebraska his home. Clayton Chapman was the chef of Omaha's former Grey Plume and has now brought chef driven cuisine and fine dining expertise to a healthy and fast casual model in Downtown Omaha called Untamed Kitchen. I had eaten here multiple times before and have enjoyed the layered and flavorful salads as well as the real fruit and veggie smoothies. We are going to talk about how Untamed Kitchen was released into the wild and spark a little food memory  So… Hang on to your fork and listen if you're hungry! Find Untamed Kitchen at https://www.untamedkitchen.com/

Forgotton restaurants, menus and recipes, where do they go? Some disappear and are only stored in food memories, but thankfully people like Amy Mather and Martha Grenzeback from the Omaha Public Library seek out these tasty treasures and both archive and digitize these artifacts so that we can benefit for years to come. Menus from the 1800's, an early Omaha cooking school, and a menu shaped like a clam?! We've got that and more and Matha and Amy brought history to the studio share with you and I  so... Hang on to your fork and listen if you're hungry!

Way back in the mists of time in 2020, I had the chance to interview a startup restaurant owner about his small location serving to-go burgers with fun details that made them deliciously adaptable to many palates. That restaurant is Best Burger and on this episode we are checking in three years later with owner, operator, and cook Universal. We are talking about how he has grown into a location next to Big Mama's in the Highlander building and even a food trailer. His focus and heart are still there in his sincere conversation.   Find Best Burger on social or at https://www.bestburgeromaha.com/ or 2112N 30th (30th & Patrick) Omaha, Ne 68112 Hang on to your fork and listen if you're hungry! Find more Faturday Omaha on FB, Insta, X, Threads, TikTok and FaturdayOmaha.com

Art and Soup are on the menu today, this is an annual event where the local restaurant community comes together with local artists to support a mission of the Visiting Nurses Association which is to “ensure that VNA nurses continue to provide public health nursing services to individuals and families in local group maternity homes, domestic violence shelters, and homeless shelters.”  On the show we have Carole Patrick of the VNA and Chef Robert Wilson of the Stephen Center to talk about what goes into preparing for the event, how it affects the community, and we hear Chef Wilson's story starting from dark times to how he is now able to give back and support others.  Hang on to your fork and if you're hungry! Find us on FB, Instagram, X, TikTok, YouTube, Threads, and FaturdayOmaha.com and find the VNA's Art And Soup at https://www.vnatoday.org/events/art-soup/ 

Part 2 of our conversation about connecting chef and diner through food is on the plate for today. The House of Bah Foundation is a non-profit providing a path for immigrant chefs to establish their footing in Omaha and more than that is making far from Omaha flavors familiar to our city's palate. We have Chef Jamil Bah-Traore on the show who is the creator of House of Bah and culinary capstone MC Chef Brian O'Malley on the mics. I was the thankful recipient of plates from 10 chefs who put their hearts into their cuisine and connected people through food. At the same time these Chefs grew in knowledge and maintained tradition while adapting to the mindset of a Chef.  Remember delicious wins so… Hang on to your fork and listen if you're hungry!  Find us @faturdayomaha on FB, Instagram, X, Threads, TikTok and FaturdayOmaha.com Find the House of Bah Foundation at https://www.houseofbahfoundation.org/ as well as FB and Instagram

Delicious Wins. That's phrase from Chef Brian O'Malley of MCC Culinary Institute and that embodies what Chef Jamil Bah-Traore of House of Bah Foundation's Culinary Capstone dinner accomplished. We talked to Chef Jamil on a prior episode about his non-profit that helps immigrant chefs get their start in Omaha and also helps to normalize food that may be unfamiliar to the American palate. This capstone dinner showcased food from Syria, Morocco, Benin and other countries, but more importantly connected the diners to Chef's behind the meal. Chef Brian was the MC of the event and I was a lucky participant through plate and table. This is Part 1 of a great conversation so... Hang on to your fork and listen if you're hungry!

Smokin' Barrel makes some of the best Texas style brisket around. This tiny spot produces savory slices of well barked barbecue for its hungry patrons. Wayne Dinges is the pit master behind the meats and on this episode he is going to teach you and I how to prep and season brisket the Smokin Barrel way! He opened up his kitchen to our microphones and spent time with me to bring you some how to. Also, Wayne let's loose the recipe for his brisket rub so that you can try it at home! Hang on to your fork and listen if you're hungry! Find Smokin' Barrel at 13508 Discovery Drive in Omaha, NE  Find Faturday Omaha on FB, Insta, TikTok, X, Threads and FaturdayOmaha.com

We met the voices of Andrew and Alejandra Miller a while back on this show when their butcher shop, Casanova's was still in the figurative paint drying stage. Their approach to connecting with the people that walked in their doors has continued as they have recently grown to add new things onto the tiny original shop. I love seeing our local places grow and succeed and I got the chance to sit down with them after hours once again at a white linen table to talk about how they have grown and how their philosophy of heart and good things has grown to match the expansion.  Hang on to your fork and listen if you're hungry! Find Casanova's at https://www.casanovasbutchery.com/

Chef James Davis is an instructor at Omaha's wonderful Metropolitan Community College Culinary Institute, has been a Chef at restaurants and country clubs and he also loves analyzing numbers when it comes to food costs. Our conversation is focused there, on how to determine menu cost at a restaurant and tips for costing at home. We talk about guidelines on how much the food you eat on the plate costs, what a PNL sheet is for, and even the Q cost. Oh and we'll talk about the defining moment where Chef Davis knew he wanted to cook as a career. Hang on to your fork and listen if you're hungry!

I've been a longtime fan of Big Mama's Kitchen since they were located in a retired school house and I've continued to enjoy the hot and fresh food from their kitchen, but this is a special conversation because we have Gladys Harrison and Mariah Russell of Big Mama's on our show. Gladys is daughter of Patricia Barron, who is Big Mama. We're going to talk food and the amazing accomplishments of Big Mama herself, and who's legacy continues through Gladys and her family. You can find Big Mamas at 2112 N 30th St and you can find our conversion right here. Hang on to your fork and listen if you're hungry!

We are talking mid-town Omaha food as we give you an overview of the eats at Sofra Kitchen located at 220 S 31st. We canvassed the menu which ranges from extremely juicy cheeseburgers, eggs benedict, Greek salads, to spaghetti and meatballs. TJ was happy to find a place where he can get lunch and dinner fare at breakfast time and others may be happy they can get breakfast fare in the afternoon because they serve their entire menu from open to close. The environment is great, the staff helpful, and the food delicious so... Hang on to your fork and listen if you're hungry!

We have a specialized tour guide on the show. Ryan Cooper, otherwise known as The BBQ Tourist focuses his adventures on all things smokey and meaty. I had reached out to Ryan on social media to bring his BBQ knowledge to the microphones to talk all about some great BBQ spots in Omaha for an overview, but Ryan brought his A Game and gave us a list to try in KC and we get into places found elsewhere in the US expanse. Hop on the tour, hang on to your fork, and listen if you're hungry!

It's a two for one episode! The start of the episode is an overview of the wonderful Mexican food available at Mexitli 1620 Harney St. They have moved from their little yellow food trailer making their signature homemade tortillas to this fun little brick and mortar spot making their signature homemade tortillas and horchata. Then we are going to move into a quick gift guide for 2023 to get you through the holidays whether that be a gift exchange, a party at your own location or some spots in case you got invited to a friend's for a get together.  Hang on to your fork and listen if you're hungry!   

Eat your veggies and eat them well, with options. That is what Veg Edible works to bring to you and we are bringing owners Stacie Van Cleave and Matt Hyde to you! Stacie moved to a vegan diet to address health concerns and then moved to provide that food to others. They now have a brick and mortar location which has been the next step in the evolution of their efforts to provide a gluten free, nut free, meat free, dairy free menu that tastes delicious to Omaha. I can tell you this, the s'mores cake they have…..whoa.  Hang on to your fork and listen if you're hungry!    

We've got founding Dirty Birds chefs Moses Moseley and Dan "Debo" Whalen on the show to talk about chicken, tofu, temps, and technique as we sit in the Dirty Birds space and talk turkey…uh chicken. DB has been on Diner's Drive-Ins and Dives and makes one of the finest chicken sandwiches anywhere. Oh...and we even have a musical number from world traveled competitive beatbox Kut Masta Skutt ?! Listen if you're hungry!   You can find Dirty Birds on their social or https://www.dirtybirds69.com/ Please leave us a positive review if you like what you hear, we really appreciate it!

What's it like to be in a live lunch service and cook pizza on Izzy's Pizza bus? You're about to find out as we complete our adventure from dough to customer with head pizza dude Brett Geiger on Vincent the Bus. In the process you'll learn the inside the bus details on ingredients, topping methods, and experience a day in the life of a food bus owner. You're about to hang with Cherish, Marcus, Lauren, Steve, Brett, and me as we make things happen, oh… and I got to create my own pizza the Redline!   Hang on to your fork and listen if you're hungry!

Hyper-local, this is a word that I heard on National Hot Dog Day back in 2022 and that term was heard from the voice of Ryan Barry of Willie Dogs. At that time Wille Dogs was a cart/popup concept focusing on creating a hot dog to represent Omaha. Since that time Ryan has gone to culinary school, kept the cart going, and more recently opened a brick and mortar location. He has continued to focus on using local ingredients to make his food embracing his concept of hyperlocal and love for his city of Omaha and he's on our show! Hang on to your fork and listen if you're hungry! Find more info after you listen at https://www.williedogs.com/ 

Do you like pizza, cheese, a crispy edge, fluffy inside, and want to know how Detroit style pizza dough is made? You're in luck because on this episode you are in the kitchen with myself and Izzy's Pizza Bus owner Brett Geiger as we put together his signature dough. Brett's dough is an open book, literally, his notebook with the recipe was open the whole time and he shared details, ingredients, and technique with me and therefore with you! Step into where the magic starts for this crafted crust featured on Diners Drive-Ins and Dives and now on our podcast.   Hang on to your fork and listen if you're hungry!

Learn how to make pancit with me! Let's say you enjoy Filipino food like I do, but you don't have a Filipino friend or relative to help you learn how to make this delicious food. Don't worry, you and I are going to learn how to make pancit, the filipino noodle dish, with Maria Villegas the owner and chef at Ono Pinay Kitchen located at 2221 Madison St, Bellevue, NE.  Maria, provided her time and expertise to help you and I learn how to make pancit. She trusted me with her traditional style wok and offset spatula in hand, so... Hang on to your fork and listen if you're hungry!

We are making donuts! We took the mics to Square Donut located at 15825 W Maple in Omaha to learn from owner Elizabeth Pooley, son Jack Pooley, and the Square Donut crew of AJ and Victor for behind the scenes on how they make that signature glazed, raised square. You're right there with us from mix to mouth, because you know I got one fresh off the line, and learn with me along the way. There's a lot of work by many people in the night time hours to make sure you have a fresh sweet with your coffee in the morning.     Hang on to your fork and listen if you're hungry!