Faturday Omaha

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…

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!

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/