Restaurant Hoppen

What if you could send someone a pint of Omaha's best ice cream no matter where they live? In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Abby Jordan, co-founder of eCreamery, to talk about nearly 20 years of ice cream, creativity and entrepreneurship. eCreamery began in 2007 and has evolved from an ice cream shop into a business that blends gelato-style ice cream, sorbets, seasonal flavors and a nationwide gift-giving operation. Customers can customize pint labels with photos or messages and send eCreamery ice cream anywhere in the country. Abby also talks about how the team comes up with creative new flavors, including a lemon drop melon sorbet inspired by a local farmers market, and why she believes almost any flavor can work when you can imagine it with sweetness. Dan and Abby also discuss what it takes to stay in business with the same partner for nearly two decades, how they learned to work with completely opposite personalities, and why a little "sugar and grit" has helped keep eCreamery going through the ups and downs. And yes... Dan absolutely gets Abby to talk about his favorite seasonal flavor.

What happens when you stop trying to make food more complicated—and start letting great ingredients speak for themselves? In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Clare Bartolomei, owner and operator of Lola's and Fig, to talk about the ideas behind both restaurants. Lola's began seven years ago as an espresso bar and coffee shop before evolving into an all-day café, sourdough bakery and wine bar. Clare describes the philosophy simply: simple, beautiful food made from scratch, with fresh, local and organic ingredients whenever possible. That same philosophy inspired Fig, the "little sister" to Lola's located inside the Kiewit Luminarium. When the opportunity arose, Clare didn't want to simply open another Lola's. Instead, Fig became its own concept, with a broader menu that includes burgers, fries and other dishes while maintaining the same commitment to scratch-made sourdough. Clare also explains why sourdough has become so central to both businesses, including the flavor and structure that can come from local grains and long fermentation. And looking ahead, she's already dreaming about taking Lola's beyond Omaha through culinary and wine experiences. It's a conversation about food, community, creativity and what it means to build restaurants around a set of values.

Ten years of Sweet Magnolia's. Three-plus years of Know Good. And another restaurant project already on the way. Katina Talley is one of Omaha's busiest—and most relentlessly creative—food entrepreneurs. In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen catches up with Katina to talk about Sweet Magnolia's Bake Shop, the evolution of Know Good, and the brand-new European-style all-day café she's preparing to open. Katina describes Sweet Magnolia's as an American-style bakery where everything is made from scratch and where the team pours an enormous amount of love and labor into handmade pastries. She also explains why the bakery embraces both sweet and savory baking, including her personal favorite: pesto twisties. Then there's Know Good, which started almost accidentally. What began as an opportunity during a slow period in Millwork eventually became a full-fledged bagel and breakfast sandwich concept after Katina realized they couldn't keep up with demand for their bagels. And somehow... she's still not finished. Katina teases her next project: a European-style all-day café serving espresso, pastries, breakfast plates, sandwiches, salads and handmade pasta from morning through late evening. It's a short conversation, but it captures something really fun about Katina: She's not building food businesses because she has to. She's building them because she can't stop being curious about food.

What if culinary school let you learn in a real restaurant—with real guests, real service, and real feedback? In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Emma Oblender, outreach specialist and outreach chef for Metro Community College's Culinary Arts & Horticulture programs, to explore how Metro is preparing the next generation of chefs and hospitality professionals. At the center of Metro's culinary program is Sage Student Bistro, a public-facing restaurant where students experience both front-of-house and back-of-house operations while serving real guests. Emma explains why that hands-on environment gives students something a traditional classroom simply can't: the opportunity to learn from real service, real feedback and real-world mistakes. Metro has also revamped its culinary program around cohort learning, cross-training, and internship and job-site opportunities that connect students directly with Omaha's restaurant community. And you don't even have to be pursuing a culinary career to get involved. Metro offers community education classes covering everything from sushi and knife skills to bread and macarons. Whether you're an aspiring chef, a longtime food lover, or just curious about how Omaha's culinary talent is being developed, this is a fascinating look inside one of the region's most hands-on culinary programs.

Most people know Smash Park for the activities. Pickleball. Duckpin bowling. Darts. Karaoke. Shuffleboard. Arcade games. But Todd Lindberg wants you to know there's another reason to visit: the food. In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Todd, Executive Vice President of Expansion for Smash Park, to talk about the kitchen behind the entertainment. Smash Park focuses on scratch cooking, including Wagyu burgers, smoked chicken wings, and a dedicated gluten-free fryer. The goal isn't simply to provide something to eat between activities—it's to make food that genuinely surprises people who may not have come expecting a restaurant experience. Todd also shares his own path into the culinary world, which started with his first kitchen job at 14 years old and eventually led him to culinary school at the Culinary Institute of America in New York. And if you're wondering what Todd would order first? The answer is the 24-hour-brined, smoked and flash-fried chicken wings. Because apparently even at Smash Park, the wings are serious business.

For more than 70 years, La Casa Pizzaria has been serving Omaha with a pizza recipe that's become part of the city's history. In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Nicole Jesse, owner of La Casa Pizzaria, to talk about the family history behind one of Omaha's most iconic pizza restaurants. Nicole explains why La Casa's pizza doesn't look—or taste—like the typical pizza many people grew up with. The crust is thin and made without yeast, the pizza is finished directly on the oven rack for a unique grilled texture, and the restaurant makes its ingredients from scratch. Then there's the Romano cheese: a signature ingredient that has been part of La Casa's identity since the family's roots in Sicily. Dan and Nicole also talk about what happens when someone tries La Casa for the first time, why some customers become lifelong fans after just a few visits, and what it means to operate a family restaurant that has welcomed multiple generations of Omaha diners. This is a quick conversation with a big story behind it: 70 years. Multiple generations. One unmistakable pizza.

What happens when you put more than 25 Omaha food and drink businesses under one roof? Omaha shows up. In this special Restaurant Hoppen segment from Hurrdat and Yelp's food event at the Kiewit Luminarium, Dan Hoppen sits down with Meg Bauer, Yelp Omaha's Community Manager, to talk about the event, the local businesses that helped make it happen, and why collaboration is such an important part of Omaha's food culture. Meg explains why Yelp wanted to create a sampling-style food event where guests could experience a huge variety of local flavors in one night while also supporting the Kiewit Luminarium. The event brought together more than 25 food and drink vendors, representing different cuisines, neighborhoods and types of businesses. She also talks about how Yelp and other local organizations built the vendor lineup, why giving smaller or less-visible businesses a chance to participate matters, and how Omaha's food community continues to support one another. And there's a special moment for Restaurant Hoppen: Meg talks about the importance of Dan's role in amplifying local restaurants and calls his participation in the event a huge get for Yelp and its participating businesses.

What happens when a family recipe is so good that people refuse to stop asking for it? For Katie Becker, it turned into a business. In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with the owner of Tasty Good Toffee to hear how her grandmother's holiday recipe grew from a family tradition into a full-time candy company. Katie inherited the recipe from her grandmother Louise 24 years ago. She originally made the toffee for the holidays, shared leftovers with coworkers and gave it to friends. Then people started asking for the recipe. Then they started asking to buy it. Eventually, that seasonal tradition became a hobby business, which became a full-time operation producing toffee in Crete, Nebraska and supplying more than 50 business partners around the country. Today, Tasty Good Toffee offers a growing lineup of flavors, from classic milk chocolate pecan and dark chocolate sea salt to churro, s'mores, peanut butter, ghost pepper and seasonal creations. Katie says her mind is constantly spinning with new toffee ideas. The story gets even more special when Katie talks about her children, who have grown up around the business and now help with deliveries, packaging, marketing and selling at events. This isn't just a candy company. It's a family legacy.

What happens when a childhood love of baking turns into a career, then a business, then a bakery of your own? In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Elana Crum, owner of Crum Cakes Bakery, to hear the story behind her journey from childhood baking dreams to one of Omaha's growing bakery businesses. Elana says she was helping in the kitchen and asking to bake cookies from a young age. After high school, she followed that passion to Metro Community College, where she earned degrees in baking and pastry and business management. But owning a bakery wasn't always part of the plan. Crum Cakes grew organically through farmers markets, pop-ups, word-of-mouth and baking from home before Elana spent several years working out of the No More Empty Pots kitchen. Eventually, she took the leap into her own storefront in 2022. Along the way, she learned that running a bakery takes more than loving to bake. It means managing demand, navigating Omaha's constantly changing weather, maintaining extremely high standards, leading a team, and finding the energy to keep going when the day-to-day pressure gets heavy. And somehow, it all started with a pretty simple idea: Her husband was named Crum. She was in culinary school. So why not Crum Cakes?

Star Indian Cuisine prioritizes treating every customer like a guest in their home, even remembering specific customers' favorite dishes so they don't even need to order! That's why the restaurant has no social media; its loyal customers create plenty of buzz all on their own. Owners Rakesh Sahu and Sipra Sahoo joined me on the podcast to talk about how they created that culture, the background of the restaurant, and how their relationship survived for years with them being in different countries.

Nicole Izquierdo has deep memories of her grandmother making empanadas in Colombia for the family before moving to the United States, and that recipe is so great that, just a few months into dating, Julio De Silva encouraged her to start a business! That has evolved into the Latin Bites food truck that Nicole and Julio now operate together, introducing Omaha to the brilliance of Colombian cuisine. Hear their story and learn more about the realities of food truck life in our great conversation! If you've never tried Colombian food, this episode might be your sign. And if you've never tried Latin Bites? Dan has a few recommendations: empanadas, salchipapas, and those massive arepas.

Hope Ngamalue picked up a love for cooking and serving others from her grandmother in Cameroon, and that desire to feed people continued when she came to America. But it wasn't until she met partner Ebrima Minteh that she was encouraged to start her food truck, Chuanjui, and bring traditional African cuisine to Omaha. We discussed how Omaha has taken to the food, how Hope presents African food in an approachable way to Omahans, and the long journey that brought her from Cameroon to food truck ownership. Whether you've never tried African food before or you're already a fan, this conversation is full of warmth, inspiration, and unforgettable stories. If you enjoy learning about the incredible people behind Omaha's food scene, don't forget to Like, Subscribe, and share this episode! Try the sensation for yourself today! https://www.facebook.com/p/Chuanjui-LLC-61553802771595/ https://www.chuanjui.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠Hurrdat ONE Website⁠⁠⁠ or visit ⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠!  Follow Restaurant Hoppen for more conversations with the chefs, restaurateurs and food creators shaping Omaha's incredible dining scene. Timestamps: 00:00 Meet the Family Bringing African Food to Omaha 01:42 How a Love of Feeding People Started in Cameroon 05:58 Why African Hospitality Begins With Food 10:46 Making African Cuisine Feel Familiar to Midwesterners 15:52 The Dishes Everyone Should Try First 21:18 Building Chuanjui From the Ground Up 27:30 Bringing African Culture to Omaha—One Meal at a Time 33:18 The Challenges of Starting a Food Truck 39:02 Family, Faith & Never Giving Up 45:10 Why Food Is Meant to Bring People Together 50:26 What's Next for Chuanjui? Learn more about your ad choices. Visit megaphone.fm/adchoices

Jon's Naturals is the connector between local beef and pork producers and restaurants, helping chefs get their creative hands on a cleaner, more delicious product. But Jon's journey to thriving butcher shop was a very curvy one with lots of turns. Through perseverance and a crazy impressive DIY attitude, Jon is helping local farms and restaurants thrill diners with incredible dishes.

Bronco's Hamburgers, Barrett's Barleycorn Pub & Grill, and La Casa Pizzaria have all thrilled Omaha guests for decades. What's the secret to their families' success? How have their restaurants not only survived, but thrived for decades? And how have they seen the attitudes and actions of diners (in Omaha, in particular) change over time? Blake Barnes, Jack Jeffrey Barrett, and Tony Vacanti joined me on an informative, hilarious podcast panel to discuss all of that and more! Check out these legendary restaurants: Broncos: https://broncoburgers.com/ Barrett's: https://order.toasttab.com/online/barretts-barleycorn-4322-leavenworth-street La Casa Pizzaria: https://lacasapizzaria.net/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠Hurrdat ONE Website⁠ or visit ⁠Hurrdat ONE YouTube Channel⁠!  Follow Restaurant Hoppen for more conversations with the chefs, restaurateurs and food creators shaping Omaha's incredible dining scene. Timestamps: 00:00 Omaha's Restaurant Legends Take the Stage01:18 Meet the Families Behind Three Local Icons04:15 The Secret to Surviving for Decades08:05 Staying Relevant Without Chasing Trends13:00 Why Community Matters More Than Marketing15:02 The Employees Who Built These Restaurants20:18 Advice for Anyone Opening a Restaurant Today25:18 How Legacy Restaurants Continue to Evolve31:35 Why They Came Back to Save the Family Business37:05 Is Omaha's Restaurant Scene Too Competitive?43:45 Creating Customers Who Keep Coming Back49:30 Audience Q&A & Closing Thoughts Learn more about your ad choices. Visit megaphone.fm/adchoices

Bennington wouldn't be the same without Cup & Cone, the custard/coffee shop that has become a community hub since it opened in 2023. But getting the shop up and running wasn't easy; in fact, owners Amber and Jeremy Tkaczuk knew almost nothing about ice cream and coffee when they started it! The couple, along with their oldest daughter, Thea, discuss the difficulties and joys of opening and operating the shop, the R&D process behind their inventive lattes and coffees, and how the family dynamic has evolved now that they're in business together. Restaurant: Cup & Cone

Nichole created a brilliant gluten-free cookie/donut mash-up in 2020, but the business was on the brink of collapsing earlier this year. Now it's thriving inside a brand new brick and mortar location! Hear how Nichole and her son, Vincent, created and built the brand and ultimately saved it when it appeared they might be done.

After nearly 20 years in restaurant kitchens, Christian has transitioned to life as a media and social media chef. We discuss what the term "chef" means in this age and how, for some, it brings more balance. We also go deep into his experience competing on FOX's Next Level Chef and what it's really like to be a part of those crazy competition TV shows. References Restaurant Hoppen – Hosted by Dan Hoppen First We Feast – First We Feast Bastos Sauce – Follow for updates on this all-purpose sauce at @certifiedbastos This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to Hurrdat ONE Website or visit Hurrdat ONE YouTube Channel! #RestaurantHoppen #ChristianAlciza #NextLevelChef #FirstWeFeast #FilipinoCuisine #CulinaryJourney Learn more about your ad choices. Visit megaphone.fm/adchoices

Fariner Bakery is a magical space, a cafe with a gravitational pull that makes you want to stay for hours. That's because of the love people like Damie put into it and every bread and pastry that comes out of the kitchen. You won't believe the crazy road that brought Damie from Lincoln hospital to Fariner in Ashland or the struggles she and her husband endured to get here, but their perseverance has helped create one of the most special spaces in the greater Omaha area.

Shava Jackson left her home of Jamaica to attend medical school with no thoughts of entering the hospitality industry, but her food truck has become one of the hotspots in Omaha. It's incredibly meaningful for Shava to share her food and culture with Omaha, and customers love it so much that some have said they've booked trips to Jamaica after visiting Jerk Makin Shack! Hear Shava's story and better understand the beauty of this cuisine.

As the Executive Chef at Marcus Samuelsson's Washington DC restaurant and a contestant on the most recent Top Chef season, Anthony Jones is one of America's rising culinary stars. His success comes from his humility and the unique way in which he's able to connect his food with culture and memories. We discuss his restaurant goals now compared to when he started cooking and get into all kinds of fun Top Chef discussion. References Restaurant Hoppen – Hosted by Dan Hoppen Marcus Samuelsson's Restaurant – ⁠Marcus Samuelsson⁠ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! #RestaurantHoppen #TopChef #OmahaFood #CulinaryJourney #AnthonyJones Learn more about your ad choices. Visit megaphone.fm/adchoices

We hear about how important it is to shop and eat locally produce meats and vegetables, but do we really know why? Three local producers—Tiff Clifton (Long Walk Farms), Roger Morgan (Morgan Ranch), and Kevin Novak (Flavor Country Farms)—joined me to discuss the benefits of eating and buying local products, both for the individual and the economy. We also discussed the need for farming education, what types of conversations they have with restaurant chefs, and so much more! References Tiff Clifton - https://www.longwalkfarm.com/ Roger Morgan - https://morganranchinc.com/ Kevin Novak - https://flavorcountryfarms.com https://www.facebook.com/p/Flavor-Country-Farms-100063458495359/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠ or visit ⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

Daniel worked in some of America's most well-known restaurants in San Francisco and now brings those unique experiences and what he learned to Koji. We talk through his career and unpack the different levels of service he's overseen. From Michelin stars to mismatched forks, personalized tasting menus, and more, Daniel's had a fascinating career, and I learned a lot from retracing his steps. If you've ever wondered what happens behind the scenes at great restaurants, this episode offers a fascinating look into the mindset, philosophy, and passion that drive exceptional dining experiences. References Restaurant Hoppen – Hosted by Dan Hoppen Koji Omaha – Koji Omaha This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – Introduction to Daniel Bello & Koji 01:15 – How Daniel describes Koji 03:10 – Falling in love with wine 05:00 – Mentorship, hospitality & wine education 07:15 – What wine certification exams are really like 10:05 – Moving from California to Omaha 11:45 – Working at Town Hall in San Francisco 14:15 – Michael Mina & the Michelin-star experience 18:00 – State Bird Provisions and redefining hospitality 21:15 – Creating approachable tasting menu experiences 25:00 – Adapting to new restaurants and leadership roles 29:00 – What made Omaha's food scene stand out 34:30 – Michelin stars, awards, and staying grounded 38:00 – Why Daniel moved to Omaha 40:10 – Omaha's restaurant scene exceeds expectations 42:20 – Why restaurants are competing with fast food 46:00 – Hospitality vs. service 49:00 – Leading Koji without changing its identity 52:00 – What Daniel wishes every diner understood 54:15 – His favorite part of the restaurant industry Learn more about your ad choices. Visit megaphone.fm/adchoices

Margartia Gonzalez's food has always thrilled her family; so much so that it became a goal to open a food truck since they came to the United States from Jalisco in 2010. That dream was finally realized in 2023, and Omaha has absolutely fallen in love with the tacos, tortas, tamales, and especially the vampiro tacos coming off this truck! Hear the story of this family-run business and how they're using the food truck to share their culture with Omaha.

He was born in China and grew up in Hawaii, so Peter has a great desire to bring those cuisines to Omaha. But it was actually his wife and their shared love of food that got him into the restaurant industry! The owner of Bobo's Noodles & Dumplings, Blue Hawaii, and Bo Bo China tells his story and what inspired him to open 3 restaurants, all of which bring something very unique to the Omaha restaurant scene. If you love Omaha food, restaurant stories, dumplings, Hawaiian cuisine, or hearing how entrepreneurs chase the American Dream — this is an episode you won't want to miss.

For all the great food Omaha has, indigenous and Native American cuisine wasn't really available... until this food truck/pop-up arose! Cassie Hinman started baking and cooking with Against the Current because she enjoyed it, but she and Quentin realized Omaha deserved to experience the brilliance of Indian tacos, bison ribs, and other indigenous foods. Hear their story on this episode! Check them out today!! Tradish(Ish)https://tradishish.square.site/?location_id=LNEPVHX9545VZ&fulfillment=PICKUP Against the Currenthttps://www.facebook.com/againstthecurrent/ Tradish(Ish) Facebookhttps://www.facebook.com/tradishish/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – Omaha's Indigenous Food Scene Needs This 01:10 – What Is Against the Current? 03:00 – How Shared Meals Helped Heal Families 05:12 – Why Food Became Their Love Language 07:05 – The Inspiration Behind Tradish Ish 09:20 – The Real History of Fry Bread 11:35 – Dan's First Experience with Indigenous Cuisine 13:00 – How Cassie & Quentin Met 15:00 – Helping More Than 70 Youth Through Boys Town 18:20 – Cassie's Journey Into Cooking & Baking 22:05 – From Birthday Cakes to Catering 24:40 – Why They Rebranded to Against the Current 27:10 – The First Indian Taco Pop-Up 30:25 – The Dream of Indigenous Food in Omaha 33:00 – Why Ingredients & Sourcing Matter 36:45 – The Grand Opening Chaos at Bushwhackers 39:20 – Creating the Omaha Cheesesteak 43:10 – Omaha's Reaction to Fry Bread & Native Cuisine 47:05 – The Bigger Vision for Tradish (Ish) 52:10 – Why Indigenous Food Belongs in Omaha 57:00 – Final Thoughts & Where to Find Tradish(Ish) If you love Omaha restaurants, chef interviews, food culture, entrepreneurship stories, or discovering hidden gems in the Midwest food scene — this episode is for you. #RestaurantHoppen #TradishIsh #OmahaFood #NativeAmericanCuisine #FoodTruck #IndigenousCuisine #FryBread #IndianTaco #OmahaRestaurants #FoodPodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Kate has seen customers tear up while eating her hand pies, and the warm, nostalgic feelings tied with that buttery, flaky crust are indeed powerful. Stuffed with either sweet or savory fillings, her hand pies have transformative powers. Kate and I talked about how she's constantly coming up with new variations, how Carter & Rye grew from a side hustle in her full-time gig, the value of growing a business slowly versus rapid expansion, and more!

We hear consistently that life as a restaurant owner is so hard... but as diners, we can't fully understand what that reality is really like. On this panel, Ben Maides (Au Courant), Paul Urban (Block 16), and Katina Talley (Sweet Magnolias Bake Shop; Know Good) pull back the curtain, tell stories, and lay bare why the restaurant industry is so hard... and why they love it so much that they keep coming back! This episode is raw, honest, and deeply human—giving you a new perspective on the people behind your favorite restaurants.

Pizza culture embedded itself in Dylan's DNA around 2009, and he always dreamed of opening a pizzeria. That dream finally came to fruition in 2006 with Very Important Pizza, a NY style slice shop that has quickly gotten Omaha's attention. Dylan and I discuss what makes pizza culture different, why a cheese slice defines a pizzeria, and what it was like to finally realize his lifelong pizza dream. This episode is about more than food—it's about doing something the right way, every single day.

Top Chef alums and restaurant veterans Joe and Adrienne started a podcast to bring the conversations inside kitchens to the world, and the Chef's Cut has blown up! Check out my conversation with these beloved chefs as we discuss the podcast's origins, what the term "chef" means today, Top Chef memories, and whether Padma Laksmi or Tom Collichio would be a better podcast guest!

Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen.

Understanding and reacting to guest expectations. Reacting to and engaging with shifting staff expectations. Crafting experiences different from those found at chain restaurants. These are but a few of the obstacles restaurateurs juggle, and few are better to talk to them about than Paul Kulik, the James Beard-nominated chef at Le Bouillon and one of the most interesting men I've met. Paul and I have a fascinating smorgasbord of a conversation about how COVID changed food, the ideal restaurant review system, and so, so much more!

Tony and Amber Ellsworth are farmers, store owners, and give Omahans so many ways to support local. Their store, Ellsworth Crossing, features meat, vegetables, and more from more than 100 farmers and ranches, giving Omahans easy access to great products. This isn't just great for the taste of the food, but also for the health benefits it has for customers. Tony goes into detail on all that and the origins of the store in our great discussion! This is more than a food episode—it's about where your food comes from, who you're supporting, and how it impacts your life.

Don Doty and Wendy Becker were both comfortable in their culinary positions, but memories of a trip to Rome inspired Don to make a bold move—open a new restaurant late in his career. The gamble paid off as Cibo Vino is thriving and supplying downtown Omaha with a welcoming, down-home Italian experience.

Abe began the Executive Chef at Cattle Call at age 22, but don't think this youngster is over his head. He's creating a wide variety of amazing culinary experiences at this downtown Omaha restaurant, from exquisite fine dining plates to incredible desserts and one of the weirdest (and most delicious!) burgers in the city. This is one of Omaha's next star chefs, and he's ready for his introduction. Get to know him on this fascinating episode!

There are a lot of debates about the state of culinary school in America, and as Metro CC's Dean of Hospitality & Horticulture,  Brian O'Malley has heard them all. In a wide-ranging conversation, we discuss the debate of attending culinary school versus learning solely in professional kitchens, the state of leadership in modern kitchens and avoiding toxicity, the importance of Metro's on-site restaurant, and so much more. References: Metro Community College – https://www.metro.edu Sage Student Bistro – https://www.metro.edu/sage-student-bistro ProStart Competition – https://www.prostart.americanculinaryfoundation.org This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro: One of Omaha's Most Influential Culinary Leaders 00:00:57 – Meet Brian O'Malley (Metro Community College) 00:03:57 – Culinary School vs Restaurant Experience (The Real Answer) 00:08:45 – Why “Learning How to Learn” Changes Everything 00:13:30 – How Chefs Actually Improve (The Scallop Example) 00:18:20 – Why Metro's Culinary Program Stands Out 00:23:00 – Why Guests Matter More Than Grades in Restaurants 00:27:30 – Inside Sage Student Bistro (Student-Run Restaurant) 00:32:45 – Bridging the Gap: Classroom vs Real Kitchen Pressure 00:38:40 – Toxic Kitchen Culture & Leadership Problems 00:45:30 – What Makes a Great Chef (Hint: It's Not Cooking) 00:50:00 – Building Better Kitchens Through Leadership 00:54:30 – What Every Culinary Graduate Should Know 01:00:00 – Final Thoughts: The Future of Restaurants Learn more about your ad choices. Visit megaphone.fm/adchoices

3 chefs from beloved Omaha sandwich restaurants joined me to discuss why sandwiches are so universally loved. Paul Urban (Block 16), Chloe Tran-Thompson (The Banh Mi Shop), and Andrew Novak (All In Thyme Bakery & Cafe) discuss why sandwiches are so closely tied to memory, the art of sandwich construction, choosing the right bread for a particular sandwich, the craziest sandwiches they've created, and more! References All In Thyme – https://www.allintimerestaurant.com Banh Mi Shop – https://www.banhmishopomaha.com Block 16 – https://www.block16.com This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:01:44 – What is a Sandwich? 00:08:22 – Passion for Sandwiches 00:16:46 – Signature Sandwiches 00:23:31 – The Key to an Elite Sandwich 00:27:15 – Sandwich Construction 00:40:36 – Longevity & Legacy 00:47:32 – Let's Talk Bread 00:53:05 – The Right Sauce 00:55:32 – Quick Hitters & Wrap-up Learn more about your ad choices. Visit megaphone.fm/adchoices

If Omaha had a hospitality Mount Rushmore, Matt Brown's face would be chiseled onto it. The GM of V. Mertz joined me to discuss how he and his team customize the restaurant experience for each individual guest, how he's helped keep a beloved, classic Omaha restaurant modern and current without alienating original customers, what an advanced sommelier wine exam entails, and so much more. If you want to understand what goes into a restaurant experience beyond the food (we talk plenty of food, too!), this is a must-listen episode. Learn more about V. Mertz:https://www.vmertz.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:00:57 – Welcome to the Show, Matt! 00:03:57 – “Reading the Guests” 00:11:15 – V. Mertz, Then & Now 00:17:45 – Restaurant Collaboration 00:23:49 – Turnover Learning Curve 00:23:49 – Wine Exams 00:31:57 – Kitchen & Front of House Communication 00:44:15 – General Manager at 21 00:50:24 – Tips to Become a Better Diner 00:53:51 – Wrap-Up Learn more about your ad choices. Visit megaphone.fm/adchoices

Candy may seem simple, but nailing the textures and flavors of your favorite gummies and chews is actually a deeply scientific process. That's where people like Tessa come in, as her company, Sprinkk, not only helps brands bring their candy dreams to life, but has also started producing its own gummy products. The knowledge she drops in this conversation will blow your mind; you'll never look at candy the same way again!

Ken Ota has a goal of bringing traditional Japanese ramen to America and, after years of teaching ramen school and consulting, he's opened his own shop in Omaha. Everything from the soups to the noodles and oils is made in house, and Omaha can't get enough of this new restaurant! Ken & Aki describe what those first few weeks in Omaha were like and what makes them so passionate about spreading legit ramen in America. Learn more about Mi So La Do:https://www.facebook.com/p/Misolado-61584155314599/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:01:07 – Welcome to the Show 00:05:54 – Homemade Everything & Stellar Hospitality 00:13:38 – A Menu Focused on Flavor 00:22:26 – Pop-Ups & Special Events 00:30:11 – Coming to America 00:44:16 – Coming to Omaha 00:51:28 – The Future of Crafted Ramen Learn more about your ad choices. Visit megaphone.fm/adchoices

Just a few years out of culinary school and already the sous chef at one of Omaha's most beloved fine dining restaurants, Witney has a passion for cooking, hospitality, and mentoring that few can match. We talked about cooking competitions and how they shaped Witney's career, how a dish comes together at V. Mertz's, how Witney found her culinary voice, and so much more!

Omaha's culinary landscape has changed drastically in the last 15-20 years. Jenny Coco, Glenn Wheeler, and Paul Kulik have managed Omaha restaurants through it all, and they joined me to discuss the pain points when they got into the industry, how they helped guests get out of their comfort zones, and how Omaha's restaurants have evolved.  References Paul Kulik – https://www.libuyan.com Jenny Coco – https://www.lindenhouseomaha.com Glenn Wheeler – https://www.spencerssteaks.com James Beard Foundation – https://www.jamesbeard.org Metro Community College – https://www.mccneb.edu This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠Hurrdat ONE Website⁠⁠⁠ or visit ⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠!  Timestamps: 00:00:00 – Intro & Teaser 00:01:47 – Let's Meet the Chefs! 00:05:04 – Last 15 Years of Omaha's Food Scene 00:12:47 – Bringing Chefs to Omaha 00:34:27 – James Beard Nominees 00:41:43 – Omaha's National Recognition 00:51:45 – Leadership in Restaurants 00:57:27 – The Future of Omaha Dining Learn more about your ad choices. Visit megaphone.fm/adchoices

Table Grace Cafe doesn't exist solely to feed people; it exists to empower them and nourish their souls. That's why there are no prices on the menu. Matt & Simone encourage guests to pay whatever they can or volunteer at the cafe. We talked through the whole journey and how the Webers created this unique concept, how music is intertwined with the cafe's DNA, and the relationships and community that have formed inside its walls.