LETTER FROM THE PUBLISHER
W
“This issue of FSM is the ‘Cocktail
Issue’, and as you might suspect,
includes a great deal of information
on cocktails and where you can find
some of the best in town.”
Speaking of the pizza event, I wanted to take this opportunity to
thank all of those that have helped put it together over the last six
years. The event has become a much-anticipated showcase for local
pizza and it couldn’t happen without the help of many,
many people;
Jim Johnson and Marc Leibowitz, co-owners of The Waiting
Room, have provided a home for the event and excellent event
advice for me. Those two are truly the ‘event experts’ in town and
it’s been very helpful to be able to bend their ear. Brian O’Malley,
and all of the other fine instructors and students at the culinary
institute, have also lent their expertise to me over the years and the
event has been way better for it. I can’t tell you how many times
they have bailed me out when I forget to bring tablecloths.
Oh, wait – yeah, I can. That would be six times and counting.
Of course, without a bunch of solid pizza places in town it
wouldn’t even possible to do something like this one year, let alone
six. Many of the places have participated every year, but we add new
ones every year as well. If you weren’t there, I encourage taking a
look at the article and going to those restaurants. Not only do they
have some great food, but they are also tremendous supporters of
our community.
And finally, last, and certainly not least, are those that get excited
to attend every year. I would have quit doing it years ago
but it’s at a minimum, interesting and fun to watch you all
devour over 350 pizzas in less than two hours year after year.
So thank you everyone and if you weren’t there,
I’ll see you at next year’s event.
Erik Totten – Publisher
Food & Spirits Magazine
fsmomaha.com
elcome to the latest
issue of Food &
Spirits Magazine. This issue
of FSM is the ‘Cocktail
Issue’, and as you might
suspect, includes a great deal
of information on cockta