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PODCAST

Restaurant Hoppen

Dan Hoppen breaks down the Nebraska cuisine scene one bite at a time. He talks to local chefs, media members, and just interesting people about what"s going on in the Cornhusker State when it comes to food, where people need to eat, and how food relates to Nebraska sports.

arts food

All Episodes

58:58

Juan Sanchez & Andrea Macias—Cumbia

Restaurant Hoppen ·

2025/09/04

When this couple opened Cumbia in 2021, they brought two relatively unknown concepts to Omaha: Latin American food and tapas (small shared plates). But the intent wasn't just to feed people. They wanted to educate guests on the various histories, cultures, and dishes that exist in Latin America. And though there were bumps in the road, they're definitely accomplishing their mission and bringing something special to Omaha now.References: Cumbia – https://www.cumbiarestaurant.com Hunger Block –

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65:03

Food Truck Panel w/ Javier Trujillo, Brian Sullivan,...

Restaurant Hoppen ·

2025/08/28

There's just something special about getting food from a truck, but the food truck life isn't quite as easy as it seems. The owners of 3 of Omaha's most popular food trucks (Javi's Tacos, Hyde's Slydes, and Sully's GastroBurgers) pull back the curtain and tell the good and the bad of what food truck life is really like and why we're seeing a growing trend of restaurants and concepts embracing the mobile life.Mouth Watering Yet? Check Out the Featured Food Trucks: Javi’s Tacos —

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71:05

Michelle Alfaro—Sauced by Alfaro and Food Network star

Restaurant Hoppen ·

2025/08/21

Let's pull back the curtain on Food Network cooking competitions! Michelle Alfaro, the chef/owner behind her beloved restaurant, Sauced by Alfaro, got the chance to compete on Food Network show Supermarket Stakeout. She takes us behind the wall to dish on what the experience was like, the clips that get left on the cutting room floor, and the parts of food TV that the average viewer has no idea about.This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production

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59:07

Hannah Sheffield—Sprinkle Joy

Restaurant Hoppen ·

2025/08/14

Outside of a high school job, Hannah had no experience in the custard/ice cream business. But her nostalgia, entrepreneurial drive, and love of frozen treats inspired her to learn the craft of custard making and opening her own business. Sprinkle Joy's story is inspiring as the custard is delicious, and you need to hear how this shop came to be!🔗 References: Sprinkle Joy Custard — https://www.facebook.com/p/Sprinkle-Joy-61575094022719/ 50 Mile March — https://www.50milemarch.org This is a

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65:40

Mia Matlock—Oso Good Kitchen & Panaderya

Restaurant Hoppen ·

2025/08/07

Mia Matlock always enjoyed baking, especially finding ways to inject her Pilipino heritage and ingredients into common desserts. But when COVID hit and she got the opportunity to turn her side hustle into a full-blown business, she took the leap. And now Oso Good Kitchen & Panaderya is thriving, introducing market customers to dishes and ingredients from the Philippines one cookie or cake at a time. Hear Mia's story and how she's using food to tell the stories of her people. 🌐 More from Oso

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63:57

Nicole & Glenn Wigodsky—The Gourmet Granola

Restaurant Hoppen ·

2025/07/31

Granola that actually tastes good?! Believe it. People are blown away by the flavor of the products that come from The Gourmet Granola, but they're even more in awe of Nicole and Glenn's story. This couple transformed one of the darkest periods of their lives into a line of granola products, farmers market sales, and a spot in Hy-Vee grocery stores. 🔗 Featured: Gourmet Granola – https://gourmetgranola.com This episode was sponsored by ⁠⁠⁠⁠⁠⁠⁠⁠⁠Semo Pasta⁠⁠⁠⁠⁠⁠⁠⁠⁠. Homemade pasta from local

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66:40

Bread & Baking Panel LIVE w/ Omaha Bagel Co., Via...

Restaurant Hoppen ·

2025/07/24

Bread is one of mankind's most universally beloved foods, and it just brings people together. But have you ever thought about how it's made, or what it would be like to be a professional baker? Aires Reis (Reis' Bakery), Hank Shields (Omaha Bagel Co.), and Sadie Paulsen (Via Farina) didn't start their careers as bakers, but they fell for the craft and now couldn't imagine life without it. These 3 bread experts gathered to discuss all things bread and baking on this live edition of Restaurant

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65:56

John Larson—Bluebird Bakery

Restaurant Hoppen ·

2025/07/17

John was a psychologist for much of his career, and now he operates a bakery selling some of the best bread in Nebraska. The road and experiences that led him here are winding, but they've created an extremely passionate baker obsessed with ensuring the traditions of baking aren't lost over time. John shares all kinds of bread knowledge, from hydration levels to how caring for a starter is like raising a pet, and details the lessons he learned from psychology, working in kitchens, becoming a pastry

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61:42

Clayton Chapman—Noble Hospitality

Restaurant Hoppen ·

2025/07/10

For a decade, Clayton was the chef/owner of The Grey Plume, one of Omaha's most progressive and nationally recognized restaurants, racking up five Beard nominations during that time. But The Grey Plume closed during the pandemic... so what is one of Omaha's most decorated chefs up to now? We walk through Clayton's career from his beginnings on the sandwich line at Subway to opening The Grey Plume to where he is today, discussing what family life looks like as a chef, the difficulties and thrills of

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69:01

LIVE Pizza Party w/ Dan Watts, Adam Flohr, and Joel...

Restaurant Hoppen ·

2025/07/03

Let's talk about the universally beloved food item: pizza! Dan (Backlot Taphouse; Backlot Pizza & Kitchen), Adam (Terrible Gerald's), and Joel (Noli's Pizzeria) talk about how they fell in love with pizza, the intricacies of the craft, how delicate and finicky dough can be, the upcoming trends in the pizza industry, and more!This episode was sponsored by ⁠⁠⁠⁠⁠⁠Semo Pasta⁠⁠⁠⁠⁠⁠. Homemade pasta from local ingredients and an unforgettable dining experience awaits. Buon appetito! This episode was

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62:11

Paul Urban (Block 16) Interviews Dan! (Live)

Restaurant Hoppen ·

2025/07/01

Dan gets the microphone turned on him in this one-of-a-kind live episode. Paul brings the heat, asking Dan the questions so many people ask: does he ever have a bad restaurant experience? Why is he so thin? How did he go from a lame food blogger to a podcast host? We cover all that and much, much more!🔗 Episode Reference: Block 16 – https://www.block16omaha.com This episode was sponsored by ⁠⁠⁠⁠⁠⁠⁠⁠Semo Pasta⁠⁠⁠⁠⁠⁠⁠⁠. Homemade pasta from local ingredients and an unforgettable dining

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70:32

Matt Owens—The Green Room

Restaurant Hoppen ·

2025/06/26

Matt blew my mind in this episode. Behind the craft of creating cocktails, making drinks based off of guests' moods and memories, and the insane in-the-moment balance of making and taking orders at a bar, this conversation gave me an entirely new respect for anyone in the bar industry. But what I'll remember most is how Matt emphasizes that it's not about what's in the cup; it's how the bar (and the person serving you) make you feel.This is one of my favorite episodes of the podcast in a long

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61:01

Djamil Bah-Traore—House of Bah

Restaurant Hoppen ·

2025/06/19

Chef Djamil doesn't just want to serve great food; he wants to change the way Omaha's food community interacts. In our deep, wide-ranging conversation, we discuss how Djamil and his foundation, which empowers and educates immigrants and refugees in the kitchen, is trying to change the conversation around food in Omaha in a way a restaurant couldn't do. We also remark on how, while there are different cuisines and cultures, all food is more similar than we often make it out to be.🌍 Learn more

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70:49

John Rea—Via Farina

Restaurant Hoppen ·

2025/06/12

John Rea had limited experience with pizza and pasta when he took over the Via Farina kitchen nearly a decade ago. The move was a game changer for both parties: Via reignited John's passion for cooking, and John's leadership and desire for knowledge (especially about pizza) have taken Via Farina to another level with a second location. We discuss that transition for both he and the restaurant, the art of pizza making and how the 2022 Pizza Expo in Las Veags changed his life, and more!🔗 Check

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67:11

Chris & Liz Alford—Frios Omaha

Restaurant Hoppen ·

2025/06/05

Frios pops combine the creamy consistency of ice cream with the convenience of a popsicle... but could the concept succeed in Omaha, where it's cold nearly half the year? That's the bet that local couple Chris & Liz, along with their 3 kids made, and after 1 year they're happy they did. We discuss social media strategies, the rise of mobile options in the food industry, the wild story that got this family into the food truck game, and more!💡 Try Frios: https://friospops.com This episode was

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71:35

Drew & Michelle Statz & Audrey Timm—Semo Pasta + Wine...

Restaurant Hoppen ·

2025/05/29

In less than 2 years, Semo Pasta + Wine has established itself as a restaurant Omahans are more than happy to drive to Fremont for. The chefs and owners describe how the restaurant came to be, the concept of serving "European-inspired Nebraska cuisine", hosting Guy Fieri and the wild experience that was, and so much more. This episode was sponsored by ⁠⁠⁠⁠Semo Pasta⁠⁠⁠⁠. Homemade pasta from local ingredients and an unforgettable dining experience awaits. Buon appetito! This episode was

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64:59

Paul Dullard—HomeGrown

Restaurant Hoppen ·

2025/05/22

How has HomeGrown, a restaurant group with 14 locations (including one that opened in Omaha in Feb. 2025) maintained its strong culture and its love for local products as it has expanded? Omaha General Manager Paul Dullard explains how HomeGrown's team looks to highlight local products (like Archetype Coffee and FatHead Honey) and how it identifies ideal partners in each city. We also chat about the reality on pricing for restaurants, epic coffee cake, what Omaha restaurants Paul has come to love,

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65:20

Andrew Roy—Mahogany Prime Steakhouse

Restaurant Hoppen ·

2025/05/15

If you're a wine aficionado, this is the episode for you! As the General Manager at one of Omaha's classic steakhouses, Andrew has a great depth of knowledge about wine, and he shares about sommelier tests, how to pair wine and food, and more. Plus, we talk about what it's like to work for a chain restaurant and how he was involved in the design process of Omaha's new Mahogany location.🔗 More About Mahogany Prime:https://www.mahoganyprime.com This episode was sponsored by ⁠Sully's

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62:36

Stacey Leick—Buttered Marshmallow

Restaurant Hoppen ·

2025/05/08

Why did a successful business woman leave a stable job to start a cake baking business in her home in 2019? She was tired of people saying no to her, so she said yes to her dream... and Omaha quickly developed a ravenous appetite for her cakes. We discuss Stacey's journey as a baker and entrepreneur, how she creates cakes from the base up, and why she's never looked back since starting this unique journey.Taste the sensation for yourself by visiting Buttered Marshmallow today! This episode

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65:33

Omaha Coffee Extravaganza (LIVE)

Restaurant Hoppen ·

2025/05/01

Omaha has never had a greater collection of coffee knowledge in one place. Autumn Pruitt (Hardy Coffee Co.), Isaiah Sheese (Archetype Coffee), and Abby McLeay (Zen Coffee Co.) dish on all things coffee, from how and where they source their beans to the coffee trends they can't stand, the link between coffee and community, and what it's like to move from being a coffee lover to owning their own shop.Sip for Yourself! Archetype Coffee: https://www.archetypecoffee.com Zen Coffee Company:

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