Food & Dining
Local Winery Wins Big at Illinois State Fair Wine Competition PDF Print E-mail
News Releases - Food & Dining
Written by Jennifer Mital   
Wednesday, 17 July 2013 14:53

2013 Illinois State Fair Wine Competition Winners Announced

SPRINGFIELD – Nearly 400 local wines were presented to twelve judges at the Illinois State Fair Wine Competition, June 17-19, 2013 held at Lincoln Land Community College.

Quad Cities’ own Creekside Vineyards Winery in Preemption, IL brought home 5 medals for its artisan wines, including:

  • Moonbeam 2012 La Crescent- GOLD (Best in Category)

  • Sweet Retreat 2012 Vignoles- SILVER

  • Blossom 2012 Vidal Blanc- SILVER

  • Rock Island Red 2011 Frontenac- BRONZE

  • Front Porch 2012 Traminette- BRONZE


Creekside Vineyards wines are available at its seasonal Wine Terrace in Coal Valley, its year round Tasting Room in Preemption IL, and various retail locations. “We’re honored our wines scored so well at this year’s competition; we pride ourselves in creating flavorful, high quality vintages. It is our hope that these results encourage people to explore not only our offerings, but those from other Illinois wineries as well,” commented Creekside Vineyards’ winemaker and owner John Mital.

A world-class panel of wine experts and enthusiasts judged the wines including:

  • Sarah Bowman, Southern Illinois University

  • Mel Runge, Indiana

  • Daniel Becker, Viticulturist

  • Jeffery Pankow, Blue Star Vineyard

  • Eric Da Costa, Rouge Wine Cellar, Inc.

  • August Mrozowski, Augie’s Front Burner and American Harvest Restaurant

  • Mary Lynn Gietl-Deloney, The Corkscrew Wine Emporium

  • Lindsay Record, Illinois Stewardship Alliance

  • Steve Somermeyer, Chateau Thomas Winery, Indiana

  • Jeffery Wheeler, University of Kentucky

  • Gordon Rouse, Minnesota

  • Dr. Bradley Taylor, Southern Illinois University


Judges were divided into three panels designed to provide a tremendous depth and variety of experience, with special emphasis on hybrid wine styles and sensory characteristics. Judging was based on color, balance, aroma, clarity, taste and finish. Entries were judged using a 20-point score card. All wines with a panel majority score of 17 and above received a gold medal, 15 and above received a silver medal and wines 12 and higher were awarded a bronze medal. All gold medal winners competed for the “Best of Class” and the “Best of Show” designations. The special recognition of “Governor’s Cup” was awarded to the best red, white, rosé, fruit, and dessert/sparkling wines produced from Illinois-grown fruit.

Best of Show went to Blue Sky Vineyard in Makanda, Illinois for their Chambourcin Reserve 2005. Made exclusively from estate grown Chambourcin, the Reserve is a full-bodied dry red Illinois wine with a smooth roasted oak character and hints of bright cherry and vanilla.

The Illinois Wine Competition awards Governor’s Cups for the top Illinois-grown grape or fruit wines. This year’s winners are:


Red Table: AcquaViva Winery Frontenac

White Table: Alto Vineyards Vidal Blanc

Blush/Rosé: Illinois Sparkling Co. Bride of Freak of Nature Sec

Fruit: Hedman Vineyards Peach Dessert

Dessert: Illinois Sparkling Co. Franken's French Hybrid Brut


Other awarded categories included Wines from any Appellation, Best of Show – Amateur Competition, and Label & Packaging. A complete list of results can be found at

A ceremony and public tasting of the award-winning wines will be held Tuesday, August 13th at the Illinois Wine Experience during the Illinois State Fair in Springfield, Illinois. The Illinois Wine Experience is housed in the Twilight Ballroom located on Central Avenue between the U.S. Cellular High Dive Show and the Coliseum.

When asked to comment on the significance of this year’s competition, Bradley Beam, the Illinois state enologist, and organizer of the contest, said, “The primary goal is to recognize the many outstanding wines produced in the state of Illinois. The number of medals awarded this year indicates that we, as an industry, are maintaining a very high degree of quality. For those entries that do not receive medals, the judges provide comments and feedback. While there are several wineries that produce wines of excellent quality year in and year out, it’s important to remember that many of the vineyards and wineries in Illinois are relatively inexperienced. This feedback should help winemakers avoid repeating mistakes, and ultimately help our industry continue to improve.”

The Illinois State Fair Wine Competition is sponsored and coordinated by the Illinois Grape Growers and Vintners Association (IGGVA). For the third year, the competition was held at Lincoln Land Community College further cementing its strong partnership with IGGVA.

IGGVA established in 1992, is a non-profit organization dedicated to developing the viticulture and enology interests of Illinois through information exchange and cooperation among Illinois grape producers and vintners.

The Illinois wine industry has exploded in recent years, growing from just 12 wineries in 1997 to over 100 today. During this time, the acreage devoted to grape production has grown at a tremendous rate, and today Illinois is consistently among the top 12 wine-producing states.

Today the Illinois wine industry creates a direct economic impact of more than $600 million annually on the Illinois economy.

Iowa-made BBQ and Beer PDF Print E-mail
News Releases - Food & Dining
Written by NewBo City Market   
Wednesday, 17 July 2013 08:18

Come to NewBo City Market this Saturday

Our first annual BBQ & Brew event is almost here! General admission to this great event is free (and you can buy all the barbecue you want), including live music from 12:00pm-8:00pm.

If you haven't already, be sure to buy your beer tasting tickets ahead of time. For just $25, you get to taste nearly 20 great home brewed and Iowa-made commercial craft beers. (Don't want that much beer? You can buy a pint or two of Iowa-made commercial beer for just $5 a pint.)


10 Iowa-based home brewers will be giving samples of styles ranging from IPAs, to porters, to stouts.

In addition to our home brewers, we're pleased to have samples from Great River Brewery, Peace Tree Brewing Co., and Van Houzen Brewing.


We have ten great barbecue vendors coming this Saturday — and they're all from the great state of Iowa. 

We'll have vendors slinging the finest barbecue styles from throughout the U.S., as well as international styles. Yum, yum, yum!
Betty Calling is a dynamic six piece band specializing in an eclectic mix of music from the 60's to the present.

They'll be playing from 12:00pm-4:00pm.

The Significance Of Simon is a small ensemble that delivers intelligent and emotional lyrics built around detailed, acoustic guitar work.

They're playing from 5:00-8:00pm.
Come to BBQ & Brew as a beer tasting VIP.

For $50, you get in 30 minutes early, get a free t-shirt, a free stein, and an extra people's choice vote.
Copyright © 2013 NewBo City Market, All rights reserved.
At one point or another, you signed up to receive updates about NewBo City Market.
Our mailing address is:
NewBo City Market
1100 3rd Street Southeast
Cedar Rapids, IA 52401

It's that time of year again and it's all fresh at the market! PDF Print E-mail
News Releases - Food & Dining
Written by Freight House Farmers Market   
Monday, 15 July 2013 13:37

Visit us on Tuesday and then start your Weekend at the Market!

Loads of fun and fresh fruits and vegetables at the market this week.  Whether you are going to an event, the ball park or just enjoying the day off, start out at the market.  Bring a friend and a basket and pick up everything you need for a picnic or a great meal at home.  Early birds can have breakfast (try the homemade donuts, breakfast pizza or bakery items) while you shop, and stay for lunch  too (great kabobs, ribeye sandwiches, brats and more)! 

Kids love the playground and bounce house, and the clowns love to meke them smile.

Lots of parking available!

Market hours are 8am until 1pm on Saturdays, 3pm until 6pm on Tuesdays.

Parking will be available  across the street from the Market.

The Freight House parking lots can be accessed by taking second street to Western, or Ripley, or you may park directly North of the Freight House in the Community Health lot.

Bix Bistro Repeats Repeats Wine Spectator Award of Excellence PDF Print E-mail
News Releases - Food & Dining
Written by Glenn Kass   
Wednesday, 10 July 2013 14:08
Davenport hotel restaurant earns recognition from leading publication

DAVENPORT, IA – Hotel Blackhawk management is pleased to announce that its on-premises restaurant Bix Bistro has received a 2013 Wine Spectator Award of Excellence – the second consecutive year it has earned the honor.

To qualify for the Award of Excellence, a restaurant, “must offer 400 or more selections, along with superior presentation and display either vintage depth with several vertical offerings of top wines or excellent breadth across several wine regions.”

Award information is available at The full results will be in the August issue of Wine Spectator which is released July 23rd. They are also listed at

“Our company is pleased to again receive accolades from the preeminent voice of the wine industry,” said Tim Heim, VP – Marketing, Innkeeper Hospitality Services, corporate parent of Hotel Blackhawk. “Repeating recognition such as this is the true sign of our team’s dedication to provide our guests with a memorable stay at our properties.”

Hotel Blackhawk re-opened December 15th, 2010. The hotel retains its 98-year-old historic character while featuring modern conveniences throughout the 130 guestrooms and extended-stay suites, six meeting rooms and up to 300-person banquet capacity in the signature Gold Room.

Other features include wireless internet, a fitness center, business center, swimming pool, hot tub, Spa Luce (lu-CHAY), Milan Flower Shop, the Bix Bistro restaurant, the Beignet (been-YAY) Done That coffee shop and Blackhawk Bowl & Martini Lounge. The hotel is a AAA Four Diamond Hotel and is part of the Autograph Collection ( and the Historic Hotels of America network ( For more, visit or find us on (Search: Hotel Blackhawk).


Thinking about Juicing? What You Should Know Before You Start PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Tuesday, 09 July 2013 09:52
Juicing Icon Offers 5 Tips for Beginners and Veterans Alike; Happiness &
Well-Being a Key Ingredient

It’s no longer just celebrities, world-class athletes and alternative-lifestyle hippies turning to green smoothies and freshly juiced vegetable and fruits for improved health, says nutritionist and juicing pioneer Cherie Calbom, MS. (“The Juice Lady”).

“People from all walks of life are looking for proven ways to lose weight, energize, sleep better, strengthen their immune systems, and have brighter skin and a younger appearance. They’re also juicing to help their bodies heal from a variety of ailments,” says Calbom, author of a new book full of juicing tips, tricks and recipes, “The Juice Lady's Big Book of Juices and Green Smoothies,” (

“No matter your diet, juicing offers a shot of goodness – nutrition, minerals, phytonutrients and more – that you might not otherwise get,” Calbom says.

Whether you’re just getting started or you’ve been juicing awhile and want to optimize the experience, Calbom shares some important pointers that will help.

• Fruits & veggies happiness studies: Plenty of new research shows that adding more produce to your daily diet can benefit your mental health and sense of well-being. In one analysis of the eating habits and moods of 80,000 British adults, researchers at Dartmouth and the University of Warwick found that those who consumed the most fruit and vegetables every day rated themselves as significantly happier and more satisfied with their lives than those who ate lesser amounts. Research shows that the well-being score for people who ate seven to eight servings of vegetables and fruits per day was consistently three points higher than for those who ate little or none.

• More studies ... Researchers at the Harvard School of Public Health concluded from a study of 982 Americans that those who exhibited the most optimistic outlooks on life also had the highest blood levels of carotene, a key antioxidant that’s delivered by a colorful array of produce: dark green spinach and kale, carrots, and sweet potatoes, and vibrant yellow or orange fruits like peaches, papayas and cantaloupe, among others. And “juicers” should consider starting at a young age. A study of 281 adults with a mean age of 20, conducted at the University of Otago, New Zealand, showed that those who reported the highest daily intake of fruits and veggies also declared they were happier, calmer and more energetic than those who ate less.

• “Do I need to juice; can’t I just eat produce?”: This is a common response, but the reality is that most people in today’s society – especially those who are booked from morning to evening with a busy lifestyle – rarely get an optimal amount of produce throughout the day. A half-cup of veggies is a serving and ¾ of a cup of juice equals one serving; chewing seven to eight servings of produce every day requires much more effort and time than drinking fresh juice for some of the servings. That makes people much more likely to benefit from juice, she says.

• Flavor diversification: Some people soon fall into creative ruts because they stick to the same basic ingredients, and that can be a disincentive for sticking with juicing. Diversify! Try gourmet and exotic juice blends, or even plant-based ingredients you simply haven’t yet considered, some of which may include: butternut squash, one-inch ginger chunks, beets with leaves and stems, Brussels sprouts, and fennel bulbs with fronds. “Juicing is not about just using common fruit ingredients – spice it up and experiment with healthy vegetables; it works!” Calbom says.

• An exotic example: A fennel-watercress-cucumber blend juice is an excellent way to mix up your typical cocktail. It includes: 1 handful of watercress; 1 dark green lettuce leaf; 1 cucumber, peeled if not organic; ½ fennel bulb and fronds; 1 lemon, peeled if not organic. Cut produce to fit your juicer’s feed tube. Wrap watercress in lettuce leaf and push through the juicer slowly. Juice all remaining ingredients. Drink immediately; this portion serves one.

About Cherie Calbom, MS

Cherie Calbom, MS is the author of 21 books, including the best-seller “Juicing for Life,” with 2 million copies sold in the United States and published in 23 countries. Known as “The Juice Lady” for her work with juicing and health, her juice therapy and cleansing programs have been popular for more than a decade. She holds a Master of Science degree in nutrition from Bastyr University. She has practiced as a clinical nutritionist at St. Luke Medical Center, Bellevue, Wash., and as a celebrity nutritionist for George Foreman and Richard Simmons.

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