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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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

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

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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

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

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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

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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!

🌐 Learn more about Sprink:
https://www.sprinkk.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

00:00:58 – Candy Science!

00:08:02 – Two Sides to Sprink

00:15:56 – Success Stories in Candy

00:23:49 – Sprink’s Show & Tell

00:31:56 – Find the Product!

00:36:51 – Working at Hershey

00:39:37 – Coming Back to Omaha

00:47:20 – Husker Gummies & the Future

00:51:53 – Wrap-Up

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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

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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!

📍 V. Mertz

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, Witney!

00:08:51 – Special Dishes

00:13:47 – What Does a Sous Chef Do?

00:23:15 – Culinary Arts Championships

00:35:30 – Dandelion Project

00:44:42 – The Supper Club Dinner

00:49:54 – Final Questions & Wrap-Up

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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

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

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