Faturday Omaha

Alfie Cascio of Cascio’s Steakhouse

Omaha is known as a steak town, but many of those long time staples that made up the pantheon of protein power have departed our landscape. However, one that remains a strong anchor in the area is Cascio’s Steakhouse at 1620 South 10th Street and on this show we have the Cascio himself, Alfie Cascio! Alfie has worked in back of house and front of house and has seen Cascio through times both good and challenging. He took his time to talk about history and the present of this Omaha classic.  
Hang on to your fork and listen if you’re hungry!

Special Episode: Visiting Nurses Association Art and Soup April 16th 2023

This is a special podcast only episode regarding a community event 4/16/23 at 2pm the 26th Annual Visiting Nurses Association Art and Soup. We have Carole Patrick of the VNA and Chef Ken Vahlenkamp of the Open Door Mission that are helping to bring this event to help the VNA's mission of supporting relief for domestic violence, homelessness, and more through food. 
There is a power house of local restaurants that will be at this event from Ono Pinay Kitchen, Herbe Sainte, Kitchen Table, Stirnella, Big Mama's and more!There will be artists on hand as well with 50% of the profits going to the VNA's mission. 
In this episode Chef Vahlenkamp discusses his challenges with drug addiction and how the Open Door Mission helped him thrive again and Carole brings details of the VNA's event that Chef will be cooking for. 

Pizza Class Part 2

It’s Part 2 of Pizza Class on this episode with Matt Frampton of Urban Slicer! If you were with us for Part 1 you learned about making, mixing, and fermenting dough and if you missed it don’t worry just check our episodes. In Part 2 we talk about the cook, different ovens, and pan versus hearth pizzas. We’ve got a French Dip long pan pizza and I take the reigns on a real time super hot pizza cook.  Let my education become your knowledge and join in our pizza making fun. We had a great time putting this together and I look forward to sharing that fun with you. 
Hang on to your fork and listen if you’re hungry!

Pizza Class Part 1

Learn to make pizza! On this episode we have a great topic, pizza, but even better is this is a pizza making class via audio. You are going to learn about making pizza dough right along with me. My pizza coach is Matt Frampton of Urban Slicer and you may remember him from a prior episode, but I asked Matt if he would teach me the ways of pizza.
This episode was the pizza 101 class for me and since this recording I’ve learned so much and still use the education I received from Matt. Soon you will know the ways of Matt Frampton as well.
Hang on to your fork and listen if you’re hungry!

Tony Vacanti of La Cass Pizzeria

Cast your mind back to 1953, ok that may be tough for some, I wasn’t there but La Casa Pizzeria was and ever since then Tony Vacanti’s family has been producing a signature Omaha pizza focusing on quality ingredients created with consistency. My family has been enjoying those pizzas for almost as long and sitting down to talk with Tony was an opportunity to talk about that history as well as new developments at La Casa. My usual recommendation for first timers or if it’s been a while is a pepperoni with mozz pizza, and my recommendation right now is…  Hang on to your fork and listen if you’re hungry!

Elie’s Chinchorro

Mofongo, be about it, know about it, and find out about it on our episode at Elie’s Chinchorro located at 3020 S. 32nd Ave in Omaha. Outside the walls is a giant chair painted like the Puerto Rican flag which makes a great landmark and inside the walls is a small Puerto Rican town with charm and color while the tables feature flavor, presentation, and fun. We encountered appetizers and main dishes that all bring great presentation and great flavors and one of the biggest sandwiches to ever grace my plate, so hang onto your fork and listen if you’re hungry!

Jared Uecker of O’tillie Meats

Encountered many months ago in a burrito was delicious chorizo from O’tillie Meats in Lincoln, NE. This show has allowed me to learn and to connect and here today on Faturday Omaha’s Food Recognize food we are connecting with the maker of that very chorizo and many other meaty treats it's Jared Uecker of O’tillie Meats. His original career pursuit was not in the culinary craft, but a different road traveled led him to his true life passion. We’re going to take conversation and food and put them in the casing of this episode, so...
Hang on to your fork and listen if you’re hungry!

Faturday Omaha At Acadian Grille

Ya know, I like flavor, food that makes you feel comfortable, and I do have a heart for mac and cheese. Acadian Grille at 725 N 114th St sure has a menu that fits that bill. It’s been a bit since we’ve stepped into the Miracle Hills quarter for Acadian Grille and TJ and I did so several times for this episode and traveled the menu from Tasso Ham to Maple Cinnamon Ice Cream. There’s a lot of care and flavor being put into these dishes and one thing I ordered may have caused another table to happily ask about my choice. So..
Hang on to your fork and listen if you’re hungry !

Liam Smith and Michaela O’Connor of Modern Love

We’ve been around a burger a time or two, and had lots of BBQ, but this time we’re focusing on something new for you on food recognize food and that is the vegan eats created by Modern Love and Head Chef Liam Smith and Kitchen Manager Michaela O’Conner. We had a great talk about Modern Love’s creative and punny menu and this has given me an opportunity to do something I’ve wanted to do for a while so…
 Hang on to your fork and listen if you’re hungry.!
 

Elizabeth Pooley Of Square Donut

What does a person who is an entrepreneur, former pumpkin patch owner, author, and not fan of sweets need decide to do? Why they open a donut shop that’s what and in my opinion they knocked it out of the park. We have that driven motivated doughnut maker on the show and she is Elizabeth Pooley of Square Donut! She makes square donuts that are anything but the squares at the doughnut dance. We got to talk about all things donut, bond over some shared family foods, and address a mathematical improbability…
Hang on to your fork and listen if you’re hungry!