My ‘Libation Conversation’ column for Food & Spirits Magazine took 2nd place in the Best Magazine Column division at the recent Omaha Press Club ‘Excellence in Journalism’ awards. The magazine as a whole won seven awards in all. Details are below.
Food & Spirits Magazine Releases Scratch ‘N Sniff Sixth Issue, Wins Seven Awards
Food and Spirits Magazine, ‘The Omaha Metro’s Best Guide for Food, Dining, Spirits and Wine’, provides thousands of readers in the metro area with rich, engrossing and informative articles on the food and dining scene in Omaha.
Since 2007, FSM has been recognized by local industry professionals for the publication’s quality of both editorial and design, winning numerous awards in the past year alone.
This past June, FSM added to its already impressive awards list. During the Omaha Press Club’s ‘Excellence in Journalism’ Awards Competition, held June 6th and judged by the Denver Press Club, FSM was granted seven of ten possible awards for magazines, including first and second place finishes in the categories of ‘Best Magazine Column’ and ‘Best Magazine Feature Story’. FSM also finished first in ‘Best Magazine Layout’ and ‘Best Blog’ while taking second place in ‘Best Magazine Cover’.
Now, with the recent release of their sixth issue, Food and Spirits Magazine continues to raise the bar, presenting a magazine that smells as good as it looks.
That’s right: scratch or rub the cover of their latest issue to fill your nose with the scent of buttered popcorn. Such a feature has arguably never been done by other local publications and is sure to bring a smile to your face.
“Before this magazine came out, we had no real idea what it (using scented ink) would turn out like but we couldn’t resist... and we couldn’t be more pleased with the results,” says Erik Totten, owner and publisher of Food & Spirits Magazine.
This latest issue can be found free of charge at well-known venues throughout the Metro area from now until early August. You can also purchase a copy or subscription online. Those who are hungry for more can visit http://www.fsmomaha.com/ for additional content, including editorial from past issues and a chance to participate in their active, award-winning blog. You can reach Erik Totten directly by calling 402-203-6145.
Individual ‘Excellence in Journalism’ Food & Spirits Magazine Award winners:
Best Magazine Feature Story – 1st Bill McKenzie, 2nd Brian O’Malley
Best Magazine Column – 1st John Fischer, 2nd Dan Crowell
Best Magazine Layout – 1st Food & Spirits Magazine (designed by Chris Kolberg, Matt Goddard)
Best Blog – 1st Food & Spirits Magazine
Best Magazine Cover – 2nd Food & Spirits Magazine (photo by David Ahlquist and designed by Chris Kolberg and Matt Goddard
Wednesday, June 24, 2009
Omaha Press Club Excellence in Journalism Awards
Thursday, June 11, 2009
Bar Chat
LIV Lounge, located at
F&S: Describe the concept behind Liv Lounge.
LIV: Back to the Basics. Good drinks, excellent service and a home away from home.
F&S: What is your philosophy in terms of the overall bar & cocktail profile?
LIV: Meet and exceed people’s expectations. Of course we’d love people to try classic cocktails or at least a new cocktail based on classic principals but at the end of the day if someone really wants blue vodka with a chemically treated liquor then that is their prerogative.
F&S: What is your goal with the bar?
LIV: Create a long lasting establishment that stands the test of time by being neither trendy nor too literal in our approach.
F&S: What is your background?
LIV: JD. MBA, Former HR executive, currently lead a non-profit organization. My husband is a business and real estate atty. We both put ourselves through college working in the service industry
F&S: From where do you draw inspiration?
LIV: Periodicals and experiences – we’re always game as long as it’s legal and leaves our limbs in tact.
F&S: Name some challenges associated with your approach.
LIV: Good drinks take time to make. We don’t have a sour button on the gun.
F&S:
LIV: Aksarben is going to continue adding new elements over the next 5-10 years. This is exciting. Each new addition brings a new set to the community and therefore a new group of people to serve. We don’t see ourselves changing from our core principles. Listening to what people want helps us to seamlessly greet each new influx of people.
F&S: Describe your customer base. Who is coming to Liv?
LIV: All types and that has been the most fun. Old ladies, business people, hipsters, Junior Leaguers, the gay community, bikers, small town visitors - we’ve seen it all in a very short amount of time. The best part is they all keep coming back.
F&S: Describe the response you’ve received from customers.
LIV: Tremendous. We continue to receive enormous compliments from first time visitors as well as regulars. #1 compliment is on the friendly staff, #2 on the décor, #3 on the cleanliness which we absolutely won’t compromise on.
F&S: How do you approach bar staff training? What about floor staff?
LIV: All staff members receive the same training. We want our doormen to know as much about scotch as our bartenders. We do a lot of training. In the month that we have been open our staff has all had over 10 hours of training not including the four soft openings. Knowledge equals power. If our staff is knowledgeable then they have the power to sell.
F&S: How do you approach product consistency and quality control?
LIV: It’s a constant battle, especially when we are busy. But because of the training our staff receives, they understand the importance of this element. As managers we are constantly working to give the staff what they need so that quality doesn’t fall to efficiency or vice versa. Also, we listen to our clients. They are only too happy to tell us if a drink isn’t right. If we know it’s right, we take the time to educate them but always mindful of pleasing them. If, we didn’t do it right, we fully own up to it and correct the situation.
F&S: What do you have in the works for the near future?
LIV: We will be expanding our menu with Wohlners (Grocery Store, next door). We are looking forward to the growth of the area from events held at
F&S; Are you using social networking sites to promote Liv? If so, which sites do you use and how do you use them?
LIV: Currently we have a website and a Facebook page and MySpace page. We will be entering the world of Twitter soon. We have a strong following on Facebook. People really look forward to our posts.
F&S: What’s your favorite drink / liqueur / spirit?
LIV: It’s ever changing. Right now I’m really into sidecars. They are so delicious without being sweet. My husband pretty much sticks with draft beers. I’m also on a personal mission to get people to understand gin, its complexities, variances and use in cocktails. It’s frustrating though because we simply can’t get the wide variety of gins that exist in the market to
F&S: What’s the most recent product or development that has inspired you?
LIV: At the bar we are doing a lot with St-Germain. If we can get people to try it, they are hooked. We have created a number of amazing cocktails with it.
F&S: What do you drink when you go out?
LIV: Unfortunately, we keep it simple because we have had some pretty bad experiences.
F&S: Is there a cocktail / product / category you wish every customer would try?
LIV: See comments under gin.
F&S: What’s your best-selling cocktail?
LIV: Our signature LIV Frei made with St-Germain and the
F&S: Do you use a cocktail list? Does the content change regularly?
LIV: We currently have 108 drinks on our cocktail menu. We don’t foresee changing it yet but of course it will continue to evolve. And just wait until we can actually get our hands on a bottle of Chartreuse or Maraschino Liqueur
F&S: What would you like to tell the folks at home?
LIV: Stick to your guns. If we had a nickel for every piece of advice we got along the way that would have bastardized our vision, we’d actually be making money but not as a bar. Create a vision. Believe in yourself. Don’t waiver. And most importantly, continue to listen to that advice even if you don’t follow it. Because if you are smart, it will either confirm your instincts or let you know when the vision isn’t working.
