Food & Dining
Sliders & Suds PDF Print E-mail
News Releases - Food & Dining
Written by LeClaire Chamber   
Sunday, 09 November 2014 17:08

The Crane & Pelican will be featuring a special Sliders & Suds menu on Thursday nights from 5pm-9pm. Every Thursday night you can come get 3 gourmet sliders and hand-cut chips for $10 and 3 8oz sample pours of our delicious beers for $5.The menu will change monthly and will be posted at

Jones Street Java House - Ribbon Cutting 11/7 PDF Print E-mail
News Releases - Food & Dining
Written by LeClaire Chamber of Commerce   
Thursday, 06 November 2014 16:49
Please join the LeClaire Chamber of Commerce for a Ribbon Cutting as we celebrate the opening of Jones Street Java House, 204 Jones Street, LeClaire, Friday, November 7, 9:00 a.m.  The Java House features a variety of fresh pastries, coffees, lattes and teas.  Watch for breakfast items and boxed lunches, soon. Please come help us celebrate!

Local Distillery Celebrates Iowa Burlesque Festival with Limited Edition Whiskey PDF Print E-mail
News Releases - Food & Dining
Written by Ryan Burchett   
Thursday, 23 October 2014 08:00
LECLAIRE, IOWA. Dannie Diesel's American Whiskey hits the shelves this week as a special collaboration between Danielle Colby and Mississippi River Distilling Company in LeClaire, Iowa. Colby of American Pickers fame is the producer of this weekend's Iowa Burlesque Festival in Davenport and will perform as her onstage persona named Dannie Diesel.

The whiskey is made from a Chinatown of four local grains: corn, wheat, rye and barley. The whiskey is sweet, spicy, smooth and bold all at the same time. Just like Dannie!

Dannie Diesel is the founder, owner and producer of Burlesque le'Moustache as well as the woman responsible for bringing the art of burlesque to our fair Quad Cities. Dannie has had a love affair with history her entire life. Burlesque being the bulk of her knowledge, she is preserving the memories of peelers of the past.

This limited release whiskey will be available only in Iowa to commemorate the Iowa Burlesque Festival at the Adler Theatre October 25-26, 2014. It is available to retailers through the Iowa Alcoholic Beverages Division with order number 27673.

A special bottle signing will be held at Mississippi River Distilling Company, 303 North Cody Road in LeClaire, on Thursday, October 23, 2014 from 4-6 pm.  Whiskey will be available for purchase and Danielle will be signing bottles. Discounted tickets for the Iowa Burlesque Festival will be available for purchase as well.


Go on a Wine Adventure this Holiday Season PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Monday, 20 October 2014 10:04
Stuck on the Same Old Starter Wines? Aficionado Shares Advice for a Maturing Palate

There’s nothing wrong with liking what you like, but you can’t discover new favorites unless you try new things, says wine enthusiast Howard Kleinfeld.

While recovering from throat cancer, Kleinfeld, an award-winning commercial music producer, lost his sense of taste for a few years. When it came back, he decided to embrace some of the finest tastes life had to offer and has since traveled the world to satisfy his obsession with wine.

“I became someone who decided to say ‘yes’ to many of the things I used to say ‘no’ to, which has enriched my life tremendously with adventure,” says Kleinfeld, author (as Howard K) of “Dial M for Merlot,”, a lighthearted novel imbued with its character’s passion for wine.

“But you don’t have to book a trip to Napa or the Bordeaux region of France. You just have to be willing to try a new type of wine.”

Wine has grown increasingly popular in America in recent decades. The preference of just one in four in 1992, it’s now the alcoholic beverage of choice for 35 percent of us, which is just one percent less than beer, according to a 2013 Gallup poll.

“With all the holiday parties and family gatherings, it’s a great time of year to expand one’s ‘Wine-Q’,” says Kleinfeld, who offers the following suggestions.

•  If you like white zinfandel, consider a Riesling.
White zin is the “Kool-Aid of wine.” It can be a good introduction to the wonderful world of wine because it’s sweet, and everybody likes sugar. But there are a number of wines at many price points that are also sweet and carry a much more interesting profile -- a fuller body, honey and pear or apple notes and much more. Riesling and Gewürztraminer wines are a great place to start.

Fun fact: red zinfandel hails from the same grape as white zinfandel, except the red variety includes the grape’s skin – white does not. The skin gives the wine a more robust flavor and color than its popular cousin, deep, rich and full of zest. It’s quite different from white zin, but worth investigating with a curious palate.

•  If your go-to white wine is strictly Chardonnay, try a bottle of white from the Côtes du Rhône or a sauvignon blanc from just about anywhere.
Wine can be confusing because varieties may refer to a grape, a region or both. Chardonnay refers to a specific green-skinned grape and is grown all over the world, most notably in Burgundy, France. Côtes du Rhône is from the region of France of the same name and is usually made from a blend of grapes, none of which, by the way, are chardonnay.

Chardonnay is very popular and, it is said, a rite-of-passage grape for wineries. While Chardonnay is a relatively straightforward selection, Côtes du Rhône offers white and red varieties that will be fun crowd-pleasers at parties, and it’s inexpensive. An export grape from the region is Syrah, remarkable for its now-global prevalence, from Washington state to South America to South Africa to Australia, where it’s called Shiraz. For something completely different and light, try sauvignon blanc, which can be herbal and tart , with good acidity and complexity.

“Sauvignon blanc can be like drinking passion fruit – not quite orange, cherry or lemon – just passion fruit,” he says. “I’ll never forget one time I had it with tuna sashimi. It was such a perfect pairing…These are the things that make life great

•  If you like Moscato before dinner, try Sauternes or port wine with dessert.
Again, sweet wines are popular, but Sauternes from the region of Bordeaux with the same name, has a distinct flavor because of a unique geographical attribute. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by a fungus that usually causes souring. But, thanks to the weather in the Sauternes region, the fungus instead adds sweetness and complexity to wine. Varieties range from very sweet to dry as a bone. Port, Portuguese fortified wine, and Sauternes are amazing with nuts, blue cheese and foie gras, or goose liver pâté, slathered on baguette, Kleinfeld says.

•  If you think it’s time to outgrow merlot … try another merlot.
Ever since the movie “Sideways,” merlot has gotten a bad rap. Yes, some varieties can be fruit bombs (and there’s nothing wrong with that!), but others are deep, rich and structured. On a wide range of levels, merlot can provide  a nuanced and rewarding experience.

“Don’t be afraid to drink merlot just because you may have heard it’s not hip,” says Kleinfeld. “It can stand on its own and is also a big-time blending grape in some of the world’s most famous wines. It’s the king of the ‘right bank’ region of Bordeaux.”

About Howard Kleinfeld (Howard K)

Howard Kleinfeld is a full-time wine enthusiast, part-time foodie, and first-time author. His new novel, “Dial M for Merlot,”, written under the pen name Howard K, follows a 30-year-old math whiz’s intoxicating journey of wine discovery. Kleinfeld is a longtime singer-songwriter whose compositions/productions for advertising, TV shows and indie films have earned him Emmy, Telly and Addy awards.

Physician Advises: Skip the Grains But Not the Treats This Holiday Season PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Thursday, 16 October 2014 08:09
Cardiologist, Best-Selling Author Shares
2 Grain-Free Recipes

At a time when we most want to look and feel our best, we seem to do everything possible to ensure we don’t, says cardiologist Dr. William Davis.

“The weather starts to change and we reach for the pumpkin-spice cookies, cider doughnuts and beer, which launches us into processed carbohydrates season,” says Dr. Davis, author of “Wheat Belly Total Health,” (, the latest in his bestselling “Wheat Belly” series.

“They make us tired and sluggish when we especially need energy as we prepare for all the fun stuff and preparation that lead up to Thanksgiving, Christmas and Hannukah, and they cause us to gain weight, which we immediately pledge to shed come New Year’s.”

People have been taught that the refined, processed carbohydrates in foods like white rice, white bread and traditionally baked goods are “bad carbs.” We’re told we’ll be healthier, happier and slimmer if we get stick to the “good carbs” in fruits, nuts and whole grains.

Not true, Dr. Davis says – at least in the case of grains.

“Grasses and grains like wheat are a great food source for goats, cows and the like,” he says. “But humans have a different digestive process and different nutritional needs. Grasses are not only responsible for unwanted weight gain, but also more serious conditions, including Crohn’s disease and other autoimmune and inflammatory conditions. We just weren’t meant to eat them.”

That doesn’t mean you have to do without your favorite treats during the holidays. Just make them a different way.

He offers these recipes:

•  Pumpkin Spice Muffins (makes 12):
2 cups ground almonds
1 cup chopped walnuts
1/4 cup ground golden flaxseed
Sweetener such as Truvia or stevia extract equivalent to 3/4 cup sucrose
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon baking powder
Dash of fine sea salt
1 can (15 ounces) unsweetened pumpkin puree
1/2 cup sour cream or canned coconut milk
2 large eggs
1/4 cup walnut oil
melted coconut oil or extra-light olive oil.

Preheat the oven to 325 degrees F. Grease a 12-cup muffin tin. Stir together the almond meal, walnuts, flaxseed, sweetener, cinnamon, allspice, nutmeg, baking powder, and salt in a large bowl. Stir together the pumpkin, sour cream or coconut milk, eggs, and oil in another large bowl. Stir the pumpkin mixture into the almond meal mixture and mix thoroughly. Spoon the batter into the muffin cups, filling them about half full. Bake until a toothpick inserted in a muffin comes out dry, about 45 minutes. Cool the muffins in the pans 10 to 15 minutes, then turn out onto a rack to cool completely.

•  Wheat-free Cauliflower Mushroom Dressing:
1 ounce dried porcini mushrooms
1 pound loose ground pork sausage
3 tablespoons olive oil, divided
2 stalks celery, chopped
1 medium onion, diced
1 head cauliflower
1 green pepper, chopped
4-ounce can/jar roasted red peppers
8 ounces Portabella mushrooms, sliced
2 tablespoons ground golden flaxseed
1 teaspoon onion powder
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon ground tarragon
Sea salt and freshly ground black pepper.

Preheat oven to 350 degrees F. Bring approximately 12 ounces water to a boil in sauce pan. Toss in porcini mushrooms and turn heat down to maintain below boiling. Stir every couple of minutes for 20 minutes. In deep sauce pan, sauté sausage in 1 tablespoon olive oil, along with celery and onions, until sausage is cooked. Drain excess oil. Place saucepan back on low heat. Break cauliflower into small florets and add to sausage mix. Toss in drained porcini mushrooms along with approximately 4 ounces of the porcini broth, remainder of olive oil, green pepper, roasted red peppers, Portabella mushrooms and flaxseed. Add onion powder, sage, thyme, tarragon, salt and black pepper and stir. Transfer to baking dish and place in oven. Bake for 45 minutes.

About Dr. William Davis

William Davis, MD is a cardiologist and author of several books that have sold more than 2 million copies, including the No.1 New York Times bestseller “Wheat Belly.” He has appeared on major national media including the Dr. Oz Show, CBS This Morning, National Public Radio, and Live! with Kelly.. Davis has built a substantial online presence on his Wheat Belly Blog, (, with more than 300,000 visits per month. He is a graduate of the St. Louis University School of Medicine, with training in internal medicine and cardiovascular disease at the Ohio State University Hospitals. A Case Western Reserve University Hospitals, he served as Director of the Cardiovascular Fellowship and Assistant Professor of Medicine.

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