Wilson and Friends

Sorry for the delay! We are back with a fun, first-time ever, interview at the end of service. You will get to hear a little bit of the closing noises as the four chat, laugh and share their history, how they all found themselves in Omaha, fond memories of Voltaire and that restaurant life, as well as sharing what they're thankful for. (With a little cameo for the sound mixer about what she's been reading) Enjoy and keep an eye out for the next episode. We promise it won't take us another 6 months!

Also, feel free to send us some interview suggestions!

Music by Praz Khanal from Pixabay

Sorry for the delay!

This time we sit down with a restaurant regular, Chad Carter. We discuss experiences around the world, unknown dishes we can't get enough of, wine from around the world, and will Chef Wilson train for a half marathon? Give it a listen!

Music by Praz Khanal from Pixabay

This episode is Chef Wilson and Laura chatting it up with the Dean of Culinary Arts at Metro Community College, Chef Brian O'Malley. chef Wilson and Laura learn about Chef O'Malley's background and road to Culinary Arts education.  Additionally they discuss Laura's really weird love of learning. What are their thoughts on the evolution of Omaha's food scene and where it may go. What are the best and worst questions to ask chefs? And at one point Chef O'Malley can't get over Laura's flavor combinations (they are weird). But ultimately importance of making people feel known. Get to know more about Wilson and friends on this episode. 

Music by Praz Khanal from Pixabay

Listen to a special episode with a different approach and sound. Minimal editing this time around so you don't miss a moment of this fun conversation amongst friends. 

They discuss John's endless attempts to order and enjoy Ratatouille, how to pronounce Calixte, possibly dedicating Chairs to the regulars, making an authentic podcast, dogs make life happier and corgi anomalies. Also, Laura might not know her boyfriend's (now fiancé's) ancestry, or the difference between polish and Swedish sausage, as well as John's daring Grandparents in the 1920s. Not to leave out the story of Jenn and John, and what John has in common with Stanley Tucci. Hear Laura fan girl over a stranger, John and Wilson offer up a future throw down of a macaroni and cheese battle royale, and so much more. 

Also learn about some beloved Sonoma vineyards: Zialena, Optima, L'Object, Vizlay, and Blue Rock.

With a surprise guest appearance by Jenn, and a new 

Chef Wilson and Laura sit down with Sarah, their co-worker to discussMyers Briggs, generations, working in restaurants, learning about wine, maybe a Le Voltaire band, karaoke nights and so much more! Lots of laughter and even more insight. 

Music by Praz Khanal from Pixabay

We have a new co-host! Nithya joins Chef Wilson to talk to restaurant regular, Jim Kapalis. You'll hear about all things "fusion," the truth that Chef Wilson has the biggest ego. Other topics covered are the reality of reviews, the power of Kpop for return customers, portion sizes, what makes Le Voltaire special, and how great our Creme Brulee is. Listen now!

Music by Praz Khanal from Pixabay

This is a big episode. Chef Wilson and Laura are joined by previous employees, Nic and Sean, as well as a restaurant regular, Dr. Ken Bird. We talk about positive thoughts on Omaha, lessons learned over time, and much more. Sorry for the wait, but we're back at it! 

Music by Praz Khanal from Pixabay

This week we're talking to Chef Jared Clarke, executive chef and co-owner in 3 (soon to be 4, if the rumors are true?) Omaha restaurants: Railcar, Timber Wood Fire Bistro, and Pasta Amore. 

Learn a little bit of Nebraska's history, and how small the restaurant world truly is, at least in the mid-west. And that's only part of the conversation. As always, laughs abound while we learn a little more about others from the Omaha community. 

Music by Praz Khanal from Pixabay

And we're live! 

This week, Chef Wilson, Abby and Laura hit the ground running by introducing themselves and chatting about the restaurant. Some laughter, some introspective, some honest, but all fun for the listen. 

Join us going forward as Wilson and host talk to Omaha legends and up-and-comers. 

Music by Praz Khanal from Pixabay