Food & Dining
French-inspired Nouveau wine tradition becomes a 28-year tradition in Galena, Illinois PDF Print E-mail
News Releases - Food & Dining
Written by Janelle Keeffer   
Monday, 01 October 2012 13:12

GALENA, Ill. – “Le Beaujolais nouveau est arrivé!” Simply translated, “Wine lovers: get ready, get set, go!” The third Thursday of November marks the annual release of Beaujolais Nouveau and the opportunity to be among the first to sample the new, shortly fermented wine, previewing the current year’s fall harvest.

In France, this tradition began more than a century ago. In Galena, Illinois, it kicked off at the hands of Galena Cellars Vineyard & Winery in 1985. Today, it’s grown to be a full-blown community celebration inviting epicureans of all levels to enjoy all things wine.

The weekend officially kicks off at noon on Friday, November 16 with traditional French stew and wine-inspired lunches at many area restaurants. At 2:30 pm, the familiar “clip clop” of horse hooves will be heard throughout Galena’s downtown. On board the horse-drawn wagons sporting revelers is a celebrated guest that will have the entire town in merriment all weekend—Galena Cellars’ 2012 Nouveau wine. The specially commissioned Nouveau wine label and collector’s poster by Galena artist Dwight Walles will also be unveiled.

Local restaurants continue the celebration with live music, wine tasting, dinner specials and receptions. Throughout the weekend, wine lovers can also enjoy vineyard tours (Galena boasts three area vineyards open to the public), winemaker dinners, wine-inspired pampering such as spa and shopping specials and lodging packages.

Raise your glass, and let the adventure begin! A complete list of weekend happenings is available online at www.nouveauweekend.com. Additional area offerings and visitor information may be found at the Galena/Jo Daviess County Convention and Visitors Bureau at www.galena.org or by calling 877.464.2536. While in town, visit the CVB’s Old Train Depot Visitor Information Center at 101 Bouthillier St. (corner of Park Avenue) in Galena for on-site assistance and countywide information.

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Get ready for fall with one of our upcoming cooking classes! PDF Print E-mail
News Releases - Food & Dining
Written by Laura Prichard   
Friday, 28 September 2012 14:57



Fall is officially here and our plates are full of all the wonderful, warm, and comforting flavors the season brings. My personal favorite is the new Apple Streusel Cheesecake Bar which is an oatmeal cookie crust covered with a creamy cheesecake layer and topped with cinnamon apples and an oatmeal cookie crumble. We also have pumpkin bars, baked sweet potato donuts with maple glaze and more! Need something to warm your day? Try our new Caramel Apple Cider or Mexican Spice Hot Chocolate!

COOKING CLASSES

Call (563) 659-0770 or stop by to reserve your place in any of our cooking classes.

ADULT CLASSES

Football Feeding Frenzy
Sunday, OCT. 7, 2012 — 4-6PM • $25
Tired of plain old chips and dip while watching the game? We will share recipes and ideas for the ultimate football-watching appetizers and entrees that will win over your guests.

Baking and Decorating Cupcakes
Sunday, OCT. 14, 2012 — 6:30-8:30PM • $25
In this hands-on class learn decorating techniques including the use of modeling chocolate and fondant. We will also explore how to make your favorite dessert flavors into unique cupcakes.

Young Chefs (3-14)

Too Many Pumpkins
Sunday, OCT. 14, 2012 — 4-5:30PM • $15
Based on the children’s book Too Many Pumpkins, by Linda White, this class will teach kids that pumpkins are for more than just carving!

Mummy and Me — Halloween Goodies
Sunday, OCT. 28, 2012 — 4-6PM • $35 (per pair)
This class is designed for kids of all ages and their moms, dads, grandparents, aunts or uncles to share special time together creating lots of Halloween treats.


Location:

919 6th Avenue, DeWitt, Iowa 52742 (MAP IT)

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Loebsack Announces $100,000 to City of Davenport for Farmers Market Improvements PDF Print E-mail
News Releases - Food & Dining
Written by Joe Hand   
Tuesday, 25 September 2012 14:14

Washington, D.C. – Congressman Dave Loebsack today announced that the City of Davenport will receive a $100,000 grant to establish a year round farmers market.  The funding comes from the United States Department of Agriculture (USDA) Farmers Market Promotion Program.

“This funding will help to connect local farmers to the local community and consumers,” said Loebsack.  “In addition to promoting new economic opportunities and growth in the area, the expanded farmers market season will provide new opportunities for farmers and increased access to fresh and healthy products for consumers.”

The funding will be used to improve infrastructure at the Freight House Farmers Market that will facilitate a year round market for local and regional foods, including refrigerated storage and value added processing and packaging equipment, infrastructure for electronic purchasing, and a certified kitchen incubator for educational training and classes for producers and consumers.

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JUST IN TIME FOR FALL, POPPASNEB’S GOURMET POPCORN JOINS SOUTHPARK MALL PDF Print E-mail
News Releases - Food & Dining
Written by Aleisha Chiesa   
Tuesday, 25 September 2012 09:09

Local Owner Takes Popcorn to the Next Level

Poppasneb’s Gourmet Popcorn in known for offering over 12 flavors of hand popped popcorn. Spicy, sweet and everything in between can be found at Poppasneb’s in various portions.

Poppasneb’s is a local owner who is ready to work with customers to create a delightful and memorable popcorn experience. Popcorn makes the perfect gift for even the pickiest on your holiday gift list.

Stop by Poppasneb’s today to start a new family tradition at SouthPark Mall. Prices start at $1.79, perfect for tailgating and Halloween treats.

Poppasneb’s Gourmet Popcorn, located next to Dairy Queen and Orange Julius is at SouthPark Mall, 4500 16th Street, Moline, IL 61265

 

 
Are Organics more nutritious? PDF Print E-mail
News Releases - Food & Dining
Written by Farmers Feed US   
Friday, 21 September 2012 14:22

September 2012 Edition

Cast your vote!

Who determines what’s for dinner at your house?

Take the poll!

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What's Cookin'?

Recently we’ve talked with University-based food experts/researchers about the topics below.

Why Popeye REALLY Ate Spinach
Vitamin K is essential, but you don’t have to ONLY eat spinach to reap the benefits. Dr. Wendy Dahl explains.

Good Diet for Gout?
A reader’s question prompts advice from Dr. H. Ralph Schumacher, Jr., on what to avoid if you have gout.

GMOs in Our Food - Consumers Ask All
Best Food Facts has been busy with five video shoots exploring GMOs in our food with experts and consumers around the country.

BMO Crops?
“Bioelectric Magnetism” may sound like something your car runs on – but it actually has to do with crops. Dr. Wayne Parrott and Dr. Martina Newell-McGloughlin share their thoughts.

Study Confirms: Organic is not more nutritious
A new Stanford study may change your mind about eating organic.

Just Eat It (In Moderation) - Expert SINGS!
Sing along with Dr. Carl Winter about food safety and nutrition!

Is eating eggs as bad for you as smoking?
Dr. Maria Luz Fernandez responds to a new study claiming eggs are as bad as cigarettes.

Is GM feed linked to poor fertility in farm animals?
Dr. Wayne Parrot and Dr. Bruce Chassy answer a reader's question about feeding genetically-modified grain to livestock.

Check out all the Food for Thought posts!

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Meet Our Featured Expert!

Steve Taylor, Ph.D., currently serves as Professor in the Department of Food Science & Technology and Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska. Dr. Taylor maintains an active research program in the area of food allergies.

Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California-Davis. He received additional training in environmental toxicology and nutrition through postdoctoral training programs at the University of California-Davis. Before coming to the University of Nebraska in 1987 to assume his present position, Dr. Taylor served for three years as Chief of the Food Toxicology Laboratory at Letterman Army Institute of Research in San Francisco and nine years as a faculty member with the Food Research Institute at the University of Wisconsin.

Dr. Taylor’s primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. He has published research on peanut, soybean, Brazil nut, almond, cashew, pistachio, walnut, sesame seed, mustard, buckwheat, fish, egg, and cows’ milk allergies among a total of over 300 publications.

Dr. Taylor is involved in a variety of other professional activities including serving as a member of several task forces of the International Life Sciences Institute-Europe, as a member of the Adverse Reactions to Foods Committee of the American Academy of Allergy, Asthma, & Immunology, as a member of the Medical Advisory Board of the Food Allergy & Anaphylaxis Network, and as a scientific advisor to the Celiac Sprue Association.

Dr. Taylor helped Best Food Facts answer the question, Why has there been an increase in food allergies?

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Coming Right Up!

Best Food Facts readers asked questions – and our experts will be providing answers! Look for these topics to be covered soon!

  • Are genetically-modified foods safe?

  • Will water shortages affect food production?

  • Should we be worried about pesticides on our fresh produce?

Have a food question you'd like answered? Click here to ask our experts!

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Food experts tell it like it is on Best Food Facts

Best Food Facts gives you the opportunity to connect with food experts from around the country who have done the research, checked their work and want to share the results. Through blog posts, experts provide answers to your questions about food. Best Food Facts encourages open discussion - please send us your questions.

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