Faturday Omaha

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!

Tessa Porter of Sprinkk and Norma’s Snacks

Often on this show we mention that we are doing the science in regards to a deeper level analysis of the food we are eating. Well on this episode we have a legit scientist who has knowledge of things chemical, physical, and tasty. This accomplished scientist is Tessa Porter of Sprinkk and Norma’s Snacks. She has worked with the Hershey company, Ferrera candy, and now has her own lab to bring sweet dreams into sweet reality as well as her own candy line based on her Grandmother’s holistic approach to food, oh yeah and burrito tape!
Hang on to your fork and listen if you’re hungry!

WD Cravings

Let’s imagine something amazing, handmade pasta dishes crafted by a knowledgeable and experienced chef, french patisserie desserts crafted by a chef with an eye for beauty and flavor. Then make all of that approachable and available for dine in, take out, or via drive through?! Yep, that is WD Cravings 7110 N 102nd Cir in Omaha where you can line up a menu favorite or your own creations to satisfy your palate. Oh, did I mention a giant parmesan cheese wheel where they will swirl your hot pasta to create cheesy goodness?
Hang on to your fork and listen if you’re hungry!

Get Real Sandwiches

What do a Cubano, carrots, and mushroom toast all have in common? Well, they are some of the tasty eats available at Get Real Sanwiches located at 3901 Farnam Street in Omaha. The sandwiches and accompaniments to the bread based bounty have chef level loadouts and purposeful presentation. TJ and I made a few trips here and also got some carryout for a nice cross-section of this multifaceted menu. Each time I was at a table at Get Real a new flavor canvas was created much to my delight. We’re about to get real tasty with Get Real sandwiches. 
Hang on to your fork and listen if you’re hungry!

Brady Hess and Evan Keelan-White of Lazy Buffalo

Over the life of Faturday Omaha I’ve been fortunate to follow the life and times of some wonderful people. One of those is Brady Hess who when we first met was running the bar program at the now closed Culprit Cafe, we then caught up with him at Site-1 Brewing where he introduced hungry tummies to his comfort driven BBQ and sides. Now is has partnered with Evan Keelan-White of Scriptown Brewing to bring their creation, Lazy Buffalo, to the world. This is a friendship that has blossomed into a popup and the goal is a brick and mortar location. 
Good people and good food, so hang on to your fork and listen if you’re hungry!

Food Safety with Chef Doug Chrisman of Metro Institute for the Culinary Arts

Chef Doug Chrisman of Metropolitan Community College Institute for the Culinary Arts has an awesome energy and some chef cred on his resume, but this episode we are talking about something a bit different than a recipe for a savory dish. We are talking about keeping yourself, your kitchen mates, and anyone picking up a fork safe. We get into the biological, chemical, and physical aspect of safety in regards to all things food. We talk temps, holds, cross contamination, and physical hazards. This is information anyone can use no matter your interaction with food. 
Hang on to your fork (and that sanitizer), stay right where you are and listen if you’re hungry!