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!

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/

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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!