Chef Piero Cotrina has been on our show before and we’ve talked places he likes to eat and all about his restaurant WD Cravings and he’s even taught TJ and I how to make pasta. This is the first time we’ve had him in studio and our conversation surrounds what it’s really like in a high end kitchen situation and we then get into the mix regarding pasta and pizza. Piero always brings his heart and expertise to the conversation and is a great teacher and is also willing to learn. 

Often on this show we mention that we are doing the science in regards to a deeper level analysis of the food we are eating. Well on this episode we have a legit scientist who has knowledge of things chemical, physical, and tasty. This accomplished scientist is Tessa Porter of Sprinkk and Norma’s Snacks. She has worked with the Hershey company, Ferrera candy, and now has her own lab to bring sweet dreams into sweet reality as well as her own candy line based on her Grandmother’s holistic approach to food, oh yeah and burrito tape!

Hang on to your fork and listen if you’re hungry!

Let’s imagine something amazing, handmade pasta dishes crafted by a knowledgeable and experienced chef, french patisserie desserts crafted by a chef with an eye for beauty and flavor. Then make all of that approachable and available for dine in, take out, or via drive through?! Yep, that is WD Cravings 7110 N 102nd Cir in Omaha where you can line up a menu favorite or your own creations to satisfy your palate. Oh, did I mention a giant parmesan cheese wheel where they will swirl your hot pasta to create cheesy goodness?

Hang on to your fork and listen if you’re hungry!

What do a Cubano, carrots, and mushroom toast all have in common? Well, they are some of the tasty eats available at Get Real Sanwiches located at 3901 Farnam Street in Omaha. The sandwiches and accompaniments to the bread based bounty have chef level loadouts and purposeful presentation. TJ and I made a few trips here and also got some carryout for a nice cross-section of this multifaceted menu. Each time I was at a table at Get Real a new flavor canvas was created much to my delight. We’re about to get real tasty with Get Real sandwiches. 

Hang on to your fork and listen if you’re hungry!

Over the life of Faturday Omaha I’ve been fortunate to follow the life and times of some wonderful people. One of those is Brady Hess who when we first met was running the bar program at the now closed Culprit Cafe, we then caught up with him at Site-1 Brewing where he introduced hungry tummies to his comfort driven BBQ and sides. Now is has partnered with Evan Keelan-White of Scriptown Brewing to bring their creation, Lazy Buffalo, to the world. This is a friendship that has blossomed into a popup and the goal is a brick and mortar location. 

Good people and good food, so hang on to your fork and listen if you’re hungry!

Chef Doug Chrisman of Metropolitan Community College Institute for the Culinary Arts has an awesome energy and some chef cred on his resume, but this episode we are talking about something a bit different than a recipe for a savory dish. We are talking about keeping yourself, your kitchen mates, and anyone picking up a fork safe. We get into the biological, chemical, and physical aspect of safety in regards to all things food. We talk temps, holds, cross contamination, and physical hazards. This is information anyone can use no matter your interaction with food. 

Hang on to your fork (and that sanitizer), stay right where you are and listen if you’re hungry!

James Beard nominee Paul Urban of Block 16 is on the show!

Way back in 2020, I talked with Jess and Paul Urban of Block 16, a restaurant that is a favorite of both Omaha and elsewhere. Jess and Paul were some of the first guests on the show and we had a wonderful conversation about Block, the menu, memories, oh and Paul stepping in a bowl of menudo. My day is always brighter when I see the Urban’s or their food and I had asked if we could get together again to talk about their new geothermal greenhouse and Paul saddled up to the mic and we got to talk about that and much more. 

Hang on to your fork and listen if you’re hungry!

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In our several visits leading up to our Elie’s Chinchorro episode we were not only fortunate to have delicious Puerto Rican dishes like Monfongo grace our table, but we were able to meet the chef herself, Elie Berchal.

Since that time Chef Berchal graciously took her time along with daughter Miny Minoshka to grace the microphones with their stories and knowledge. Often where you find good food you find good hearts preparing, cooking, and serving and Chef Elie Berchal and her family are doing just that so..

Hang on to your fork and listen if you’re hungry!

We dig in to pitas, tzatziki, souvlakis, and so much more as we head to the islands, Greek Islands that is. They're are located 3821 Center Street and have been filling tables with delicious food since 1983. The available options range from alpha to omega and we made several visits canvassing the menu and trying standby favorites in new forms and dishes that were new to us, Greeks Sausage pizza you say and street tacos meet the Gyro and a dish that blew TJ’s béchamel right off. Hang onto your fork and listen if you’re hungry!