Food & Dining
Bacon – The Next Health Craze? PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Friday, 01 March 2013 10:52
… And 4 More Unlikely Good-for-You Foods
Recommended by Celebrity Dietician

Bacon has always been popular, but now it’s the standard by which many express affection with the ubiquitous online meme: I love you more than bacon.

It’s considered by many to be the ultimate food indulgence, but according to Dr. John Salerno, a protégé of “Atkins Diet” creator Dr. Robert Atkins, bacon is one of the healthiest foods you can eat.

“Many think of bacon as one of the guiltiest pleasures possible, but it has also been shown to alleviate the effects of diabetes, heart disease and strokes,” says Dr. Salerno, author of “The Silver Cloud Diet,” ( “Nitrate-free bacon is an excellent source of high protein, low-carbohydrate energy that helps to reset the metabolism, and it’s filled with amino acids delivered without the risk of dangerous levels of mercury, which can be found in many fish.”

Need more reasons to love bacon?

• It has a 4:1 ratio of protein to fat;
• It contains choline, which boosts memory and healthy brain function;
• It’s composed of monounsaturated fats, the kind that contains lots of healthy fat-soluble vitamins and minerals
• It’s a potent source of oleic acid and saturated fats, which help reduce levels of low density lipoprotein (LDL), lower triglycerides, and raise HDL – commonly referred to as the good form of cholesterol.

Dr. Salerno says there are other indulgent-yet-healthy foods out there, including:

• Butter: Butter contains the highest amount of butyric acid found in a natural food source. Butyric acid is recognized for its roles in cellular health, antioxidant protection and metabolic properties; it also increases energy and may prevent cancer. Butter derived from natural, grass-fed animals is recommended.

• Barbecue: Add sauces and condiments and this American favorite will have more starch and sugar than Salerno recommends. But the main ingredient – meat – speaks to the heart of a low-carb, high-protein diet. Grass-fed hamburger meat and organic, hormone-free chicken provides the nutrients your body needs. Stay away from the buns, sugary condiments, sauces and marinades, and you can enjoy a healthy barbecue.

• Omelets: Eggs contain lots of cholesterol and saturated fats, which have been demonized throughout the latter half of the 20th century. Fortunately, we know there is such a thing as good cholesterol and fat. Packed with vitamins, minerals and one of the best-absorbed proteins we can feed our body, any negatives associated with eggs are far outweighed by the benefits. Natural, unprocessed cheeses and cream add to the nutritional value of an omelet.

• Chocolate ice cream: Ice cream made with organic egg yolks, heavy cream and a small amount of stevia herb for taste, instead of sugar, is actually a healthy dessert. Fats are fine, with the exception of trans fats, so long as dieters control their carbohydrate intake. Humankind did not evolve with the vast amount of foods today that contain complex carbs and hidden sugar. Our bodies are used to high amounts of natural fat and a limited amount of unprocessed carbs.

About Dr. John Salerno

A board-certified family physician, Dr. John Salerno has been pioneering complementary medicine for more than 20 years. Best known for his Silver Cloud Diet nutrition program, anti-aging supplements, and natural therapies, Dr. Salerno has crafted original treatment plans to restore human health. His publications and professional studies have made him a popular expert on the physiology and assessment of many complex medical conditions. Dr. Salerno was a protégé and colleague of prestigious Dr. Robert Atkins and served as a clinical preceptor at the Yale University School of Medicine for three years. He has worked with Hollywood actress/author Suzanne Somers (bioidentical hormone replacement therapy pioneer); actor Steven Cannell; and president of the International Congress of Integrative Medicine, Dr. Hiroyuki Abe M.D.

Response to October 2012 NOSB Recommendations PDF Print E-mail
News Releases - Food & Dining
Written by USDA National Organic Program   
Friday, 01 March 2013 10:47

At its October 2012 meeting, the National Organic Standards Board (NOSB) recommended that the National Organic Program (NOP) take several actions.

In advance of the April 2013 NOSB meeting, the NOP has published a response to these recommendations.

October 2012 NOSB Recommendations

The NOSB recommended that the NOP:
  1. Allow synthetic biodegradable biobased mulch film in organic crop production with restrictions.
  2. Prohibit rotenone, a natural substance, in organic crop production.
  3. Take multiple actions related to the use and review of inert ingredients.
  4. Allow L-Methionine in organic handling with restrictions.
  5. Encourage USDA research agencies to prioritize funding for emerging organic research needs as recommended by NOSB on an annual basis.
  6. Amend the NOSB Policy and Procedures Manual regarding the policy on public comments at NOSB meetings.

View NOP Response

About the NOSB

The 15-member National Organic Standards Board is made up of organic farmers and growers, handlers and processors, retailers, environmentalists and conservationists, consumer and public interest advocates, a scientist, and a USDA-accredited certifying agent. The NOSB advises the Secretary of Agriculture on allowed and prohibited substances in organic production and handling and other issues related to the implementation of the Organic Foods Production Act.


About the National Organic Program (NOP)

The NOP facilitates trade and ensures integrity of organic agricultural products by consistently implementing organic standards and enforcing compliance with the regulations throughout the world. Learn more.

Where are you going for lunch today? Have lunch the FAMOUS way! PDF Print E-mail
News Releases - Food & Dining
Written by Famous Dave's   
Thursday, 28 February 2013 10:53
We offer a wide variety of taste with our EARLY BIRD LUNCH menu with entrees starting at $6.99! Daily from 11:00am-5:30pm we offer our finger lickin' good BBQ for a savory discount. From Soups, Salads and Baked Potato combos to Real Que Sandwiches to Combo & Platter specials our lunch menu has something for everyone! Grab your co-workers, family and friends and head on over to Famous Dave's!

Don't have time to dine in? No worries, our Early Bird Lunch menu is available for carry out too! You can phone ahead (563) 388-8555 and we'll have it all ready for you to pick up!

WE CATER TOO! No group is too large or small, we've catered for 6-6,000! For more information call (563) 388-8555!!

Davenport, Iowa
1110 East Kimberly Road
Davenport, IA 52806

Iowa City Top Chef-Featuring Mississippi River Distilling Company PDF Print E-mail
News Releases - Food & Dining
Written by Betsy Potter   
Tuesday, 26 February 2013 15:32
The Iowa City Downtown District (ICDD) is hosting the 3rd Annual Top Chef on Tuesday, March 26h at hotelVetro from 5:00 p.m. – 7:00p.m. This highly anticipated event showcases the culinary creativity and artistic cocktails of our Downtown District restaurants. Tickets for the event are $35 and are available online at Attendance is limited, so those interested in purchasing tickets are encouraged to act quickly!

Participating Chefs will face off and compete to wow both judges and guests with one signature dish from their restaurant. New to the event this year is the addition of a Pastry Chef Category that compliments the showcased entrees. Mixologists from Downtown District bars and restaurants will compete for the title of Top Bartender by serving their most creative cocktail. Showcasing their local Iowa brews will be a number of breweries and distilleries.

A People’s Choice award, voted on by all guests in attendance, will be presented to the showcased participants upon the conclusion of the event. Who will join David Wiesenek (2011) of the Motley Cow and Juan Casco (2012) of Mondo’s Saloon as a Top Chef:  Downtown Iowa City winner?

For more information on the ICDD’s premier Top Chef event, please contact Betsy Potter at 354-0863 or via email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Pepperjack's Restaurant in Davenport PDF Print E-mail
News Releases - Food & Dining
Written by Danny A Holmes   
Friday, 15 February 2013 13:19
After months of construction, Pepperjack's Restaurant and Lounge opened for business Monday, October 22nd, on the site of the former Cheddar's Casual Cafe at 1225 East Kimberly Road in Davenport.

The building sat vacant for over 6 years after the closing of Cheddar's Casual Cafe, and has been almost completely rebuilt including new windows and doors, a new roof, new drains, an entirely new interior, new décor, and all new heating and air conditioning equipment, kitchen equipment, and furniture. A new semi-private dining room is available by reservation for groups up to 50 people.

The business is locally owned by Danny Holmes, former long-time general manager of Radisson Quad City Plaza Hotel, and Wesley Ludloff, the opening general manager of the new Hotel Blackhawk. Pepperjack's is the first joint venture for these partners and is not affiliated with any other restaurant of similar name.

Pepperjack's serves a varied casual American menu for both lunch and dinner, featuring a number of roasted specialties in addition to unique appetizers and soups, and a variety of entrees including steaks, salads, ribs, seafoods, pastas, salads, and sandwiches. All soups, sauces, and dressings are homemade daily from recipes developed by the restaurant’s culinary staff. Special items are featured every meal - sometimes appetizers, sometimes entrees, sometimes soups or desserts. Pepperjack’s is tentatively planning to eventually introduce a Sunday Brunch featuring several brunch-appropriate plated dinners.

All of the restaurant's specialty roasted dinners - including Savory Herb Roasted Chicken, Roasted Prime Rib, and Baby Back Ribs are available for takeout, as well as its signature Savory Chicken Pie and most items on the menu.

Other unique and popular Dinner menu selections include Seafood Quesadilla, Jambalaya Pasta, Braised Beef Short Ribs, Steak Frites, Chicken Piccata, Porterhouse Pork Chop, Blackened Grouper, Barbequed Shrimp, and Tenderloin Tips en Casserole. Mouth-watering steaks include the 12 oz. Ribeye Steak, 8 oz Top Sirloin, and 8 oz Filet Mignon.

Luncheon choices feature a selection of 6 oz. and 12 oz. burgers, including a challenging Quadruple Stacked Burger with Bacon and Cheese. “Just for Lunch Sandwiches” include, among others, the Pastrami Melt, Iowa Pork Tenderloin, Roasted Prime Rib Sandwich, Chicken Club on a Buttery Croissant, Grilled Ahi Tuna, Vegetarian Monte Cristo and Cold Veggie Wrap, Tuna Salad Melt, and the Wisconsin Cheese Melt.

Appetizers common to both menus include Blackened Ahi Tuna, Crab and Artichoke Casserole, Roasted Chicken Wings, Beef and Chicken Nachos, and several samplers. The signature soups are Mandatory Cheese Soup, Peggy’s Thick and Hearty Bean and Sausage Soup, and Roasted Chicken and Noodle Soup. A choice of roasted, baked and grilled vegetables are offered each meal as side orders, in addition to seasonal fruit, wild rice, and fettucine.

The lounge has been fully remodeled, and features a colorful back bar display of top shelf liquors and 6 big screen TVs for comfortable viewing of sports and other events. Food service is also available in the lounge along with a broad selection of unique martinis, margaritas, and specialty beverages, several local beers, and affordable wines by the glass, most not available in local supermarkets. Happy Hour is celebrated every day from 2 pm – 6 pm, and features half price appetizers, discounted prices for draft beers, well drinks, and wines. At least one $5.00 martini is offered all day, every day.

The restaurant and lounge employ about 45 people and are open 7 days a week for lunch and dinner. Reservations are gladly accepted. Gift cards are available in any denomination.

Pepperjack's Restaurant and Lounge, 1225 East Kimberly Road, Davenport, Iowa 52807    563.324-9525

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