Restaurant Hoppen

Hurrdat ONE
Hurrdat ONE
  • 4.8 (84)
  • Food
  • Weekly

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.

  1. 5d ago

    Behind Omaha's Newest Sandwich Sensation w/ Nathan Ma (Mercredi Market)

    Mercredi Market has been busy from the moment it opened in Omaha in early June despite a minimal social media presence. What's led to its instant success? How about baking its own bread, carefully curating its small sandwich menu, and being created with community at its core? Owner Nathan Ma joined me to discuss all that and more, chatting about sandwiches, service, and how Mercredi brings something the Old Market has long needed. Find Mercredi Market:https://www.instagram.com/mercredimrkt/ Restaurant Hoppen is hosted by Dan Hoppen. This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 - What Makes Mercredi Market Different? 01:19 - A Sandwich Shop Built Around Downtown Walkability 05:27 - Why Nathan Wanted to Create a Neighborhood Market 09:52 - Why Focaccia Is the Foundation of the Menu 13:58 - Why Mercredi Market Keeps Its Menu Small 17:40 - How Nathan Built a Menu of Sandwich Classics 24:25 - Bringing Breakfast to the Old Market 26:18 - The Family Recipe Behind Mercredi's Milk Bread 29:23 - How Music Influences Nathan's Approach to Food 37:03 - Growing Up Around Family Restaurants 42:22 - Opening Day, Early Sellouts & Learning on the Fly 46:28 - Why Mercredi Doesn't Chase Social Media Trends 51:26 - The People Behind the Food & the Power of Community #RestaurantHoppen #MercrediMarket #OmahaSandwiches #OmahaFood #OldMarketOmaha #SandwichShop #Focaccia #DowntownOmaha #OmahaEats #DanHoppen

  2. Oct 22

    The Start of a Gluten-Free Bread Empire w/ Bella Henry (Bella Bread)

    Bella never set out to start a business. She just wanted a gluten-free bread that tasted and felt like traditional bread and didn't upset her body. So she made it herself, and her gluten-free sourdough bread is all the rage now. You'll not only find it in local coffee shops, but in Hy-Vee grocery stores all over the Midwest! Hear how Bella unlocked the code to gluten-free bread and what her journey to get to this point has been like! Shop Bella Bread and find retailers:https://bellabread.co/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – Why Bella Couldn't Find the Bread She Wanted 00:37 – What Makes Bella Bread Different From Other Gluten-Free Bread? 02:36 – Why 24-Hour Fermentation Is Her Secret 04:51 – How Bella Uses Her Bread at Home 06:00 – Why She Chose to Focus on Sourdough 09:30 – How Gluten-Free Sourdough Became a Business 10:38 – Bella's Journey Into Gluten-Free Baking 11:35 – Why Bella Went Gluten-Free 12:25 – A Year of Experimenting to Make the Perfect Loaf 14:44 – She Even Grew Her Own Gluten-Free Sourdough Starter 16:21 – How Bella Kept Going After Failed Batches 19:09 – Who Tried Bella's First Loaf? 19:57 – The Moment Bella Realized People Wanted Her Bread 22:49 – Bella Bread's First Farmers Market 23:45 – “I'm So Glad I Can Finally Have Bread Again” 27:02 – Why Gluten-Free Sourdough Costs More 28:29 – How Kitchen Council Helped Bella Grow 31:26 – The Business Skills You Need Beyond Baking 33:39 – How Bella Bread Got Into Omaha Coffee Shops 37:25 – How Bella Got Her Bread Into Hy-Vee 40:27 – The Big Shift to Commercial Production 42:14 – What It Felt Like to Stop Baking Every Loaf Herself 43:32 – What Building Bella Bread Taught Bella 46:22 – Bella's Goal: The Gluten-Free Bread People Choose 48:07 – Dan's Final Pitch for Bella Bread #RestaurantHoppen #BellaBread #GlutenFree #GlutenFreeBread #GlutenFreeSourdough #OmahaFood #OmahaBusiness #SourdoughBread #HyVee #DanHoppen

  3. Oct 15

    The Chef Who Sees Vegetables Differently | Rachel McGill of Dish

    Chef Rachel McGill of Dish in Lincoln, Nebraska joins Dan Hoppen for an in-depth conversation about creative cooking, vegetable-forward cuisine, restaurant ownership, young chefs, the Lincoln dining scene and her experience competing on Food Network's Chopped. Rachel explains why vegetables are at the center of her cooking, how her backyard garden supplies produce for Dish, how she works with local Nebraska farmers, and how she develops dishes around seasonal ingredients. She also breaks down her signature Carrots, Carrots, Carrots dish, her approach to minimizing food waste, the evolution of Dish over the past decade, the challenge of changing an established restaurant, and what it took to convince Lincoln diners to embrace a different kind of upscale dining. The conversation also covers Rachel's James Beard Best Chef Midwest nomination, her self-taught path into cooking, learning to work on a line, mentoring young cooks and the lessons she learned from Dish's original owner, Travis Green. Then Rachel goes behind the scenes of Chopped, including the stress of cooking for cameras, creating dishes from mystery ingredients, judging, the differences between television competition and restaurant cooking, and how the experience made her more confident as a chef. Dish Lincolnhttps://www.dishdowntown.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – Why Dan Finally Made the Drive to Dish in Lincoln01:28 – What Makes Dish Different From Other Restaurants?04:03 – Why Vegetables Became Rachel's Passion12:12 – Inside Rachel McGill's Rapid-Fire Culinary Brain19:03 – Why Lincoln Needs More Independent Restaurants31:10 – How a 21-Year-Old Became a Chef38:33 – How Rachel Ended Up Buying Dish42:52 – What Really Happens on Food Network's Chopped51:22 – Rachel's Second Business: The Sitch55:16 – Rachel's One Rule for Dining at Dish #RestaurantHoppen #DishLincoln #RachelMcGill #LincolnRestaurants #LincolnNebraska #NebraskaFood #OmahaFood #Chopped #VegetableForward #FarmToTable

  4. Oct 8

    Family, Fusion, & Flavor: Exploring Indian Cuisine w/ Little India

    The Antony family has been bringing Indian Cuisine to Omaha for more than a decade at several locations and restaurants, and now they've landed at Little India in Blackstone. Joshy, Agnes, and Christian discuss what it's like to work with family, the wonders of Indian cuisine, how they're surviving the streetcar construction, and more! Visit Little India: https://littleindiaomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – What Little India Wants You to Experience About Indian Culture03:21 – From Indian Grocery Store to Omaha Restaurant04:48 – Why Little India's New Kitchen Changed Everything08:07 – The Kerala Dishes They Still Want to Bring to Omaha10:49 – The Indian Sandwiches Coming to Little India19:20 – How Taj Kebab & Curry Became Part of Their Story21:44 – The Chef Who Taught Joshy Indian Cooking29:19 – How a Bigger Kitchen Changed the Menu32:13 – Little India's Secret Menu34:10 – Why Christian Learned the History Behind Every Dish37:07 – Exploring the Different Regions of Indian Cuisine39:08 – Spiced, Not Spicy: The Biggest Indian Food Misconception41:35 – Why Little India's Handmade Samosas Are So Special52:34 – Why Little India Still Doesn't Serve Dosa59:39 – Dan's Little India Recommendations #RestaurantHoppen #LittleIndiaOmaha #IndianFood #OmahaFood #OmahaRestaurants #IndianCuisine #OmahaEats #IndianFoodOmaha #BlackstoneOmaha #DanHoppen

  5. Oct 1

    The Ins & Outs of Cottage Baking (Live Panel)

    What is it like to start a bakery business out of your home? How do you balance being a parent and having a family when your work takes over your home kitchen? Three of Omaha's favorite cottage bakers—Kelsay Cosgrove (KCC Bakery), Hailey Vinter (crumb coat & chill), & Corinne Honan (Sweet Earth Delights) joined Restaurant Hoppen for a panel discussion on the highs, lows, and everything in between when it comes to cottage baking! Guests: Kelsay Cosgrove — KCC Bakeryhttps://www.kccbakery.com/ Hailey Vinter — crumb coat & chillhttps://www.crumbcoatomaha.com/ Corinne Honan — Sweet Earth Delightshttps://sweetearthdelights.com/ Restaurant Hoppen — Hosted by Dan Hoppen This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – What Does It Actually Take to Become a Cottage Baker?03:13 – When Cottage Baking Turns Into a Brick-and-Mortar Bakery11:06 – The Reality of 4 AM Wakeups & 20-Hour Workdays13:32 – Nebraska Cottage Baking Rules Explained16:35 – What a Home Bakery Really Looks Like22:18 – What Happens When Baking Becomes Your Job33:34 – Cottage Baking Disaster Stories37:21 – The Best Advice for Starting a Cottage Bakery38:57 – Why You Should Grow Your Baking Business Slowly41:38 – Becoming a Business Owner, Not Just a Baker56:59 – Quick Hits: What Should You Try First?59:49 – “Organized Chaos” at Midnight #RestaurantHoppen #OmahaFood #CottageBaking #OmahaBakers #OmahaBakery #KCCBakery #CrumbCoatAndChill #SweetEarthDelights #OmahaEats #Hurrdat

  6. Sep 24

    Pizza Science and the Evolution of Restaurant Hospitality w/ Tim Maides (Dolomiti)

    Few people in Omaha's restaurant scene are more fun to chat with than Tim Maides, the co-owner of Dolomiti, and unpacking his brain on pizza is a true delight. We nerd out on ovens a dough a bit, but we also talk a lot about Dolomiti's approach to treating guests and how expectations, from both restaurant and guest, can affect a dining experience. This is a fun one, and very educational! 🍕 Dolomiti Pizza 🌐 https://www.pizzadolomiti.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00 – What Makes a Great Restaurant? Tim's Three-Pillar Philosophy 01:38 – Why Dolomiti Doesn't Follow Traditional Pizza Rules 10:45 – Inside Dolomiti's Giant Italian Pizza Oven 14:03 – The Sourdough & Semolina Dough That Makes Dolomiti Different 16:08 – Why There Isn't One "Right" Kind of Pizza 18:55 – The Panuzzo: Pizza Dough Gets a Whole New Life 23:52 – The Biggest Lesson Hospitality Taught Tim 31:51 – The Little Hospitality Moments Customers Never Expect 34:19 – Has Restaurant Hospitality Become Too Complicated? 42:37 – How Dolomiti Built Its Famous Cubano Pizza 50:05 – The Part of Restaurant Ownership Nobody Warns You About 59:40 – "In Crust We Trust" & Final Thoughts #RestaurantHoppen #DolomitiPizza #OmahaPizza #OmahaRestaurants #Hospitality #OmahaFood #MillworkCommons

  7. Sep 21 ·  Bonus

    How Lola's Became One of Omaha's Favorite All-Day Cafés

    What happens when you stop trying to make food more complicated—and start letting great ingredients speak for themselves? In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with Clare Bartolomei, owner and operator of Lola's and Fig, to talk about the ideas behind both restaurants. Lola's began seven years ago as an espresso bar and coffee shop before evolving into an all-day café, sourdough bakery and wine bar. Clare describes the philosophy simply: simple, beautiful food made from scratch, with fresh, local and organic ingredients whenever possible. That same philosophy inspired Fig, the "little sister" to Lola's located inside the Kiewit Luminarium. When the opportunity arose, Clare didn't want to simply open another Lola's. Instead, Fig became its own concept, with a broader menu that includes burgers, fries and other dishes while maintaining the same commitment to scratch-made sourdough. Clare also explains why sourdough has become so central to both businesses, including the flavor and structure that can come from local grains and long fermentation. And looking ahead, she's already dreaming about taking Lola's beyond Omaha through culinary and wine experiences. It's a conversation about food, community, creativity and what it means to build restaurants around a set of values. 🍞 Lola's 🌐 https://lolasomaha.com/ 🌿 Fig 🌐 https://www.figomaha.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠!  #RestaurantHoppen #LolasOmaha #FigOmaha #OmahaFood #OmahaRestaurants #Sourdough #OmahaEats

  8. Sep 21 ·  Bonus

    People Loved Her Toffee So Much, She Had to Start a Business

    What happens when a family recipe is so good that people refuse to stop asking for it? For Katie Becker, it turned into a business. In this special Restaurant Hoppen segment from Hurrdat and Yelp's Omaha food event at the Kiewit Luminarium, Dan Hoppen sits down with the owner of Tasty Good Toffee to hear how her grandmother's holiday recipe grew from a family tradition into a full-time candy company. Katie inherited the recipe from her grandmother Louise 24 years ago. She originally made the toffee for the holidays, shared leftovers with coworkers and gave it to friends. Then people started asking for the recipe. Then they started asking to buy it. Eventually, that seasonal tradition became a hobby business, which became a full-time operation producing toffee in Crete, Nebraska and supplying more than 50 business partners around the country. Today, Tasty Good Toffee offers a growing lineup of flavors, from classic milk chocolate pecan and dark chocolate sea salt to churro, s'mores, peanut butter, ghost pepper and seasonal creations. Katie says her mind is constantly spinning with new toffee ideas. The story gets even more special when Katie talks about her children, who have grown up around the business and now help with deliveries, packaging, marketing and selling at events. This isn't just a candy company. It's a family legacy. 🍬 Tasty Good Toffee 🌐 https://tastygoodtoffee.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠!  #RestaurantHoppen #TastyGoodToffee #OmahaFood #NebraskaMade #Toffee #SmallBusiness #FoodEntrepreneur

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4.8
out of 5
84 Ratings

About

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.

Information

  • Channel
    Hurrdat ONE
  • Creator
    Hurrdat Media
  • Years Active
    2019 - 2026
  • Episodes
    387
  • Rating
    Clean
  • Copyright
    © Hurrdat Media
  • Show Website
    Restaurant Hoppen

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