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 Current
https://www.facebook.com/againstthecurrent/

Tradish(Ish) Facebook
https://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

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

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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!

🥧 Learn more about Carter & Rye:
https://carterandrye.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: The Hand Pie Revolution

00:01:02 – What Exactly Is a Hand Pie?

00:02:20 – How Hand Pies Compare to Empanadas & Samosas

00:03:15 – Why Hand Pies Feel So Nostalgic

00:04:10 – Watching Customers Get Emotional Over Food

00:05:00 – Kate’s Childhood Pie Memories

00:06:20 – The Brown Sugar Cinnamon Connection

00:07:10 – How Carter & Rye’s Menu Changes Every Week

00:09:05 – Keeping the Business Simple & Seasonal

00:10:05 – Creativity Through Constantly Changing Flavors

00:11:40 – Why Customers Follow Every Weekly Menu Drop

00:12:20 – The Science (and Chaos) of Pie Dough

00:13:40 – Power Outages & Extra-Flaky Dough

00:14:10 – Best Selling Hand Pie Flavors

00:15:00 – Announcing the “Brekkie Cubano” Hand Pie

00:16:15 – How Dan Inspired a New Flavor

00:17:10 – Kate’s Favorite Story Behind a Hand Pie

00:18:10 – Collaborating with Lazy Buffalo & Local Farmers

00:19:15 – Why Carter & Rye Loves Collaborations

00:20:00 – Creating Community Through Food Pop-Ups

00:21:30 – The Dream Hand Pie Kate Wants to Make

00:22:30 – Inspired by Ramen: Pork Belly Hand Pie Ideas

00:24:00 – “We’ll Never Make All the Hand Pies We Want To”

00:25:05 – Why Carter & Rye Still Loves the Farmers Market

00:27:10 – The Labor Behind Every Hand Pie

00:29:00 – Scaling Without Sacrificing Quality

00:30:05 – The Rise of Small Specialty Bakeries

00:31:10 – Why Scarcity Created Massive FOMO

00:32:20 – The Origins of Carter & Rye

00:33:15 – Starting as a Side Hustle at No More Empty Pots

00:34:10 – Why Hand Pies Became the Perfect Business

00:35:30 – The Convenience of Frozen Hand Pies

00:36:30 – Their First Ever Pop-Up in 2019

00:37:45 – Losing a Business Partner & Going All In

00:39:30 – Taking the Leap Into Full-Time Entrepreneurship

00:41:00 – The Uncertainty of Running a Business During COVID

00:43:00 – Comfort Food During the Pandemic

00:45:20 – Opening the Carter & Rye Storefront

00:47:00 – Why Their Tiny Shop Actually Works

00:48:15 – What’s Next for Carter & Rye?

00:49:40 – The Power of Organic Business Growth

00:51:10 – Why Bigger Isn’t Always Better

00:52:20 – “I Still Love Making Hand Pies”

00:53:20 – The Joy of Making Food for People

00:55:00 – Dan on Why Carter & Rye Is So Special

#RestaurantHoppen #CarterAndRye #HandPies #OmahaFood #FarmersMarket

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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.

🌐 Learn more:

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: The Reality of Restaurant Life

00:01:00 – Meet the Panel (Omaha’s Restaurant Leaders)

00:03:00 – Why This Conversation Matters

00:04:00 – When They First Wanted to Open a Restaurant

00:05:00 – Reality Check: It’s Not About Cooking Anymore

00:06:30 – Wearing Every Hat (Owner, Boss, Therapist…)

00:08:30 – “Don’t Do It” – The Industry Joke Explained

00:10:00 – When the Job Becomes About People, Not Food

00:12:30 – Mentorship & Building a Team Culture

00:14:30 – Why They Still Open New Restaurants Anyway

00:15:00 – The Breaking Point: “Why Am I Doing This?”

00:18:00 – 18-Hour Days & The Reality of Burnout

00:20:00 – Restaurant Life = A Roller Coaster

00:22:00 – Myths About Restaurant Life (Food TV vs Reality)

00:25:00 – Chain Restaurants vs Local Restaurants

00:27:30 – Why Local Ingredients Cost More (And Matter More)

00:30:00 – The Truth About Customer Reviews

00:32:30 – Why Restaurants Just Want You to Be Happy

00:35:00 – Taking Risks in Food (And Why It Matters)

00:37:30 – “The Customer Is Always Right?” Debate

00:40:00 – How Restaurant Life Changes You as a Person

00:42:30 – Staffing Challenges & Post-COVID Reality

00:45:00 – The Next Generation of Chefs

00:47:30 – What Success Looks Like in Restaurants Today

00:49:00 – How Diners Can Have a Better Experience

00:52:00 – Why Omaha’s Food Scene Is Special

00:54:30 – Final Thoughts: What Restaurants Want You to Know

#RestaurantHoppen #RestaurantLife #ChefLife #OmahaEats #Hospitality

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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.

🌐 Learn more:
https://veryimportantpizzaomaha.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: The Bold Name “Very Important Pizza”

00:01:15 – The Meaning Behind the Name (Playful vs Serious)

00:05:00 – If You Don’t Like the Name… Try the Pizza

00:06:00 – Why Pizza Became His Life’s Work

00:08:30 – Culture, Community & Why It Matters

00:10:00 – The Obsession: Getting 1% Better Every Day

00:12:30 – Why Dough Is Never “Mastered”

00:15:00 – Innovation vs Tradition (The Perfect Wheel)

00:18:30 – Why He Doesn’t Reinvent Pizza

00:20:00 – Why New York Pizza Just Feels Right

00:23:00 – Why a Cheese Slice Tells You Everything

00:25:00 – The “3 Legs” of Great Pizza (Dough, Sauce, Cheese)

00:27:00 – Why Simple Food Is the Hardest to Execute

00:30:00 – How He Got Started Cooking (Post-Katrina Story)

00:33:00 – Discovering Pizza & Finding His Path

00:36:00 – The Reality of Restaurant Life (No Glamour)

00:38:30 – Learning Culture & Leadership from Mentors

00:40:00 – What Makes Great Restaurant Culture

00:42:30 – Respect vs Fear in Kitchens

00:45:00 – The Unexpected Yakitori Chapter

00:48:30 – When It Was Finally Time to Open His Own Shop

00:50:00 – The Long Road to Opening Day

00:52:00 – Soft Opening Night (Line Out the Door)

00:54:30 – The Best Night of His Life

00:56:00 – Gratitude, Risk & Taking the Shot

00:58:30 – Final Thoughts: Why It All Matters

#RestaurantHoppen #Pizza #OmahaEats #ChefLife #Entrepreneurship

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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!

🌐 Check out Chef’s Cut Podcast:
https://chefscutpodcast.com/

https://podcasts.apple.com/us/podcast/the-chefs-cut/id1820686169

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: Top Chef Legends Join the Show

00:01:00 – The Most Brutal Top Chef Challenge Ever 😂

00:03:30 – What It’s Really Like Being on Top Chef

00:05:00 – What Does “Chef” Even Mean Today?

00:08:30 – Why the Word Chef Has Changed Over Time

00:10:00 – How Their Friendship Started (Top Chef Season 15)

00:12:30 – Why They Became Close Friends

00:15:00 – The Origin of the Chef’s Cut Podcast

00:18:30 – Why Their Podcast Resonates With Chefs & Fans

00:20:30 – Talking About the Hard Stuff in Restaurants

00:23:30 – How the Podcast Has Evolved Over Time

00:25:00 – Favorite Guests & Lessons Learned

00:30:00 – Padma vs Tom Colicchio (Who Would You Choose?)

00:35:00 – Food Network Shows & Competition Strategy

00:38:30 – Why They Don’t Chase TV Fame

00:40:00 – Restaurants vs Media (What Matters More?)

00:42:00 – Becoming a “Chef Personality”

00:45:00 – Why Representation in Kitchens Matters

00:48:00 – Behind the Scenes of Starting a Podcast

00:50:00 – What Guests Don’t Understand About Restaurants

00:53:30 – The Right Way to Treat Restaurant Staff

00:55:00 – Why Chefs Love the Industry (Final Thoughts)

#RestaurantHoppen #TopChef #ChefLife #FoodPodcast #Hospitality

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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.

🌐 Learn more about Au Courant:
https://www.aucourantrestaurant.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 – Meet Chef Collin Werner (Au Courant)

00:00:57 – What Makes Au Courant Unique (New Menu Every Week)

00:02:30 – How the Team Creates Dishes Together

00:03:30 – What a Chef de Cuisine Actually Does

00:04:30 – Learning from Chef Ben Maides

00:05:00 – Inside the Weekly Tasting Menu Process

00:07:00 – Why Menu Structure Matters in Fine Dining

00:08:30 – A Dish He’s Most Proud Of

00:09:30 – Why Fine Dining Is Addicting

00:10:00 – How Hospitality Changes Your Perspective

00:11:30 – Staying Organized in a High-Pressure Kitchen

00:13:00 – Mentors Who Shaped His Career

00:14:00 – Should Chefs Read Reviews?

00:15:00 – How He Fell in Love with Cooking

00:16:30 – When Cooking Became a Career Path

00:17:30 – Starting Culinary School at Metro

00:18:30 – Culinary School vs Restaurant Experience

00:20:00 – From Dishwasher to Sous Chef

00:21:30 – What a “Stage” (Kitchen Tryout) Is Like

00:23:00 – Taking the Leap to V. Mertz

00:24:30 – “Comfortability Kills” Explained

00:25:30 – Why Au Courant Never Gets Comfortable

00:27:00 – Balancing Creativity with Weekly Menus

00:28:30 – Transitioning to Clean Slate (Work-Life Balance)

00:30:00 – Returning to Fine Dining (Au Courant)

00:31:30 – Becoming Chef de Cuisine at 27

00:33:00 – Managing People vs Cooking Food

00:34:30 – Cooking with Local Farms (On-Site Experience)

00:36:00 – Culinary Competitions & Staying Calm

00:37:30 – Always Saying Yes to New Opportunities

00:38:30 – Future Goals: Michelin-Star Kitchens

00:39:30 – What Guests Don’t Understand About Restaurants

00:40:30 – Why He Loves the Industry

#RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity

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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!

🌐 Learn more about Le Bouillon:
https://www.lebouillonomaha.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 – One of Omaha’s Most Influential Restaurateurs

00:01:05 – How the Food Scene Has Changed Since 2020

00:03:30 – The “Anthony Bourdain Era” Explained

00:06:00 – Work-Life Balance vs Restaurant Reality

00:08:45 – Why Staffing Became So Difficult After COVID

00:10:05 – Why Restaurants Are NOT Profitable (Reality Check)

00:12:10 – Do Restaurants Even Matter? (Big Question)

00:14:30 – Hospitality vs Service (Game-Changing Concept)

00:17:30 – Why Some Restaurants Feel Special

00:20:10 – “Everything Is Falling Apart” Behind the Scenes

00:22:30 – Chain Restaurants vs Independent Restaurants

00:25:00 – Why Perfection Is Impossible in Restaurants

00:28:00 – What Makes a Restaurant Experience Memorable

00:30:00 – Why You Trust Some Restaurants Instantly

00:32:30 – When a Meal Disappoints (And Why It Still Matters)

00:35:10 – The Right vs Wrong Way to Handle Mistakes

00:37:45 – The Problem with Google Reviews & Yelp

00:40:10 – Why Reviews Don’t Work (And What Should Replace Them)

00:43:30 – What “Good Taste” Actually Means

00:46:00 – James Beard Recognition & Career Reflection

00:48:30 – The Philosophy Behind Le Bouillon

00:50:10 – Making Wine Accessible (Without the Snobbery)

00:53:10 – How to Have a Better Dining Experience

00:56:00 – Final Thoughts: Trust the Experience

#RestaurantHoppen #LeBouillon #OmahaEats #FoodPodcast #Hospitality

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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.

🌐 Learn more about Ellsworth Crossing:
https://ellsworthcrossing.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: The Local Food Market Changing Omaha

00:00:57 – Meet Tony Ellsworth (Ellsworth Crossing)

00:02:30 – What Is Ellsworth Crossing? (100+ Farmers Under One Roof)

00:06:45 – From Personal Health Journey to Business Mission

00:11:30 – What “Farm-to-Fork” Actually Means (And Why It’s Misused)

00:16:20 – Why Meeting Your Farmer Matters

00:21:45 – How They Vet Every Product (No Buzzwords Allowed)

00:27:10 – Helping Small Farmers Survive & Thrive

00:32:40 – Buying Whole Animals (And Why It Changes Everything)

00:38:30 – The Functional Medicine Wake-Up Call

00:45:15 – How Clean Eating Transformed Tony’s Health

00:52:00 – Grocery Bills vs Medical Bills (Eye-Opening Perspective)

00:58:30 – Why Food Quality Matters More Than Price

#RestaurantHoppen #SupportLocal #FarmToFork #OmahaEats #CleanEating

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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.

🌐 Learn more about Cibo Vino:
https://www.cibovinoomaha.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: The Italian Restaurant Omaha Needed

00:00:57 – The Rome Meal That Inspired Cibo Vino

00:04:30 – Why Simplicity Creates the Best Italian Food

00:08:45 – No Shortcuts: House-Made Pasta, Bread & Sauces

00:13:30 – Why Consistency Is the Key to Restaurant Success

00:18:20 – 25-Year Friendship → Business Partnership

00:23:00 – Opening a Restaurant During Uncertainty

00:27:30 – Front vs Back of House (And Why It Usually Clashes)

00:32:45 – How They Built a Positive Restaurant Culture

00:38:40 – Leading a Team Without Toxic Kitchen Culture

00:44:30 – Why Italian Food? Passion + Simplicity

00:48:00 – The Story Behind the Name “Cibo Vino”

00:52:10 – The Focaccia Everyone Talks About

00:56:30 – Family Involvement & Building a Legacy

01:02:15 – Why Teamwork Beats Hierarchy in the Kitchen

01:07:30 – Starter Pastas Explained (A Better Dining Experience)

01:13:45 – Best Non-Pasta Dishes You Need to Try

01:19:30 – Fresh vs Dry Pasta (When Each Is Better)

01:25:10 – How Chefs Pair Pasta with Sauces

01:31:00 – From Corporate Career to Self-Taught Chef

01:38:30 – Opening Day Chaos (And What They Learned)

01:45:00 – How to Handle Stress in a Busy Restaurant

01:51:30 – How Cibo Vino Has Grown Since Opening

01:57:00 – What Guests Don’t Understand About Restaurants

02:02:00 – Why They Love the Restaurant Industry

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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!

🌐 Learn more about Cattle Call:
https://www.cattlecallomaha.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: Omaha’s Rising Chef at Just 23

00:00:57 – Meet Abe Vidaurre (Executive Chef at 23)

00:03:30 – What Makes Cattle Call So Unique? (4 Concepts in One)

00:07:45 – Why Momos Are the Heart of the Menu

00:11:30 – Share Plates & the Power of Dining Together

00:16:20 – Why the Menu Changes Constantly

00:20:10 – How Great Dishes Are Created (Inspiration Process)

00:25:40 – The Momo Burger Story 🍔

00:31:15 – Why Omaha Needs Better Late-Night Food

00:36:50 – Turning Ideas Into Real Menu Items

00:42:30 – Why a Chef’s Brain Never Turns Off

00:47:10 – Why Desserts Are a Hidden Strength

00:52:45 – “Do Less” Philosophy Explained

00:58:30 – Building the Perfect Ribeye Dish

01:05:10 – Learning from Omaha’s Best Restaurants

01:12:40 – Why Fine Dining Changed His Career

01:18:20 – Culinary School vs Restaurant Experience

01:23:30 – Becoming Executive Chef (The Leap)

01:29:10 – Leading a Team at a Young Age

01:35:00 – The Future of Cattle Call & Omaha Dining

#RestaurantHoppen #OmahaEats #YoungChef #ChefLife #RestaurantCulture

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