Faturday Omaha

Virtuoso Pizza

TJ and I have had this food many times, we’ve even had the owner on the show, but somehow we haven’t had a food overview of Virtuoso Pizza yet. Let’s fix that right now. Virtuoso is found at 6056 Maple St. and we are talking pizza of course, topping load outs, eating strategies as there are many ways to plan your visit or don’t plan at all and choose your own adventure.
Speaking of that I created quite the curated single slice eating move. Come along with us to the slice, pasta, and Italian beef shop that is Virtuoso and of course...
Hang on to your fork and listen if you’re hungry!

Eidref Laxa of the What’s Good Dough? podcast

We've got Eidref Laxa from the What's Good Dough? podcast on the show!
He has taken on a journey focusing on his own gathering of knowledge of all things round, rectangle, flat, puffy, stretched, and panned. More than that Eidref, has created something that has contributed beyond himself sharing, as he says, Pizza. Business. Life. with the world.
There is exclusive content for our podcast listeners and we thank you for subscribing and sharing. 
Like Faturday Omaha, he is connecting with food and there is a lot more here than just a tasty pizza. This is a fantastic conversion so, hang on to your fork and listen if you’re hungry!Find more about us on social (FB, Instagram, X, TikTok, Threads) or at https://www.faturdayomaha.com/
 
Find Eidref on social as well as https://www.whatsgooddough.com/  and subscribe to his podcast for great conversation.

Mi-Ya Mata of Dry Spokes

Ice, ingredients, cocktail shaker, then that sound of my na-cktail at Dry Spokes being shaken my Mi-Ya Mata. She along with Leah Wright own this bar at 1901 Leavenworth in Omaha serving up a full suite of non alcoholic drinks or na-cktails as they are known at Dry Spokes.
We are at the bar and we are going to get into how these drinks are created, mixed, and throw back three right on the show and you are right there with us!
Hang on to your fork (and your glass) and keep listening if you’re hungry!

Faturday Omaha at Lincoln’s Pub

We’ve got a tasty stop to bring to you today located in Council Bluffs and that is the wood fired goodness that is Lincoln’s Pub 157 W Broadway, Council Bluffs.
Having enjoyed the food at Lincoln’s numerous times from dining in early on, then parking lot dining during tougher times, it was nice to step back in and experience the food within.
Lincoln's, has a fun vibe with interest at every table, attention to ingredients, and that living breathing oven in the back. TJ and I are going to get into apps, pizza, and sandwiches and I look forward to you joining us.
 
Hang on to your fork and listen if you’re hungry!

Jamil Bah-Traore House Of Bah Foundation

I first encountered Chef Jamil Bah-Traore when I read his kind words about fellow Omaha Chef Wilson Calixte of Le Voltaire . This episode and conversation reveals Jamil’s heart, connection to his family, and sincere passion for helping raise awareness of African food in addition to helping immigrants succeed in finding a career in food and hospitality. Not only that, but in our hub of food excellence that is Omaha, Chef Bah-Traore’s House of Bah foundation has received a grant from the Jacques Pepin foundation in recognition of his mission of helping others. I learned so much and I’m happy to bring our talk to you. 
Hang on to your fork and listen if you’re hungry!

David Losole of Virtuoso Pizza

David Losole with his focus on pizza and experience, has been slinging slices from Virtuoso Pizza’s ovens to tables and out the window to walk up customers in the Benson area of Omaha for a while now. More recently he has worked to uplift the pizza community by forming the Metro Omaha Pizza Alliance which is a forum for local pizza business to collaborate on all things. David and I collaborated on this episode and we are talking pizza and we’ll even introduce you to a little known celebrity in the Omaha community with a bubbly personality simply known as Frank. 
Hang on to your fork and listen if you’re hungry!

Lahaina Maui and Jacksons Fair Deal Cafe

It’s a two part episode, grab your plane ticket, and travel with me to Lahaina, Maui. My heart goes out to this community due to the horrible fires affecting them. Part 2 is Danell and I talking about Omaha’s Jackson’s Fair Deal Cafe. This episode brings variety, flavor, heart, and I thank you for sharing this with me.
 
Hang on to your fork and listen if you’re hungry!

Brett Geiger of Izzy’s Pizza Bus

It’s fitting that we are talking to Brett Geiger of Izzy’s Pizza Bus, because we have a bus load of pizza content. We’re getting knead deep into this mix with hydrations, temperatures, mixers, and adjustments needed for various challenges a baker encounters.
Add to that that Brett is doing this on a bus that has to adapt to just about anything on the road. Izzy’s pizza serves up Detroit style pizza with a fluffy interior and cheese frico edge. How many pizzas can a bus crank out it a day…we answer the hard hitting and tasty questions!   
Hang on to your fork and listen if you’re hungry!

Nick Maestas of Muchachos and CTRL

We’ve got Nick Maestas on the show of Muchachos! His Lincoln and Omaha restaurants serve New Mexican BBQ fusion ranging from smoked brisket bowls to chicken nachos and giant pipeline burritos.
Nick does this with heart and and a sense of fun. Since my last check in, Nick has grown from a restaurant in Lincoln to a spot in Omaha and his wife Jenny has opened CTRL with Nick as well.
We talk about growth, changes, and even helping the food truck industry in Lincoln. Nick is ever moving forward, overcoming challenges, and my day is always better when I see him, you’ll enjoy his energy too.
Hang on to your fork and listen if you’re hungry!

Piero Cotrina Talks Kitchen Life

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