Food & Dining
Easter Brunch at the Figge Art Museum PDF Print E-mail
News Releases - Food & Dining
Written by Anne Coffman   
Friday, 23 March 2012 12:54

Sunday, April 8, 2011 -  Seatings: 10:30am and 1pm

On Sunday, April 8th, The Figge Art Museum is hosting the Easter Brunch prepared by Heart of America chef Dave Mickelwright. The brunch will take place in the elegant dining area with river views.

Reserved seating is required with two seating times to choose from: 10:30AM and 1PM.

Enjoy an elegant Easter brunch buffet with chef carved prime rib, ham, classic breakfast favorites, pastries, desserts and much, much more.

Prices for the brunch are $19.99 per person for museum members, $22.99 per person for non-members, $10.99 children age 4-10 and under 4 free.

Museum admission included with brunch and guided tours available at 12:30 and 1:30. Call Dave Mickelwright to make your reservations at 563.726.2087.

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Easter Brunch Thunder Bay Restaurant PDF Print E-mail
News Releases - Food & Dining
Written by Anne Coffman   
Friday, 23 March 2012 12:52

On Sunday, April 8th, Thunder Bay, will host Easter Brunch from 9am-3pm. Reserved seating is recommended.

Enjoy an elegant Easter brunch buffet with smoked salmon, turkey and dressing, carved ham, omelet bar, peel and eat shrimp, fried shrimp, home made waffles with all the toppings, pasties, salad bar, chocolate and champagne fountains much more.

Prices for the brunch are $20.99 per person, $ 7.99 children age 5-10 and under 4 free. Make your reservations today by calling the restaurant at 563-386-2722.

Thunder Bay, 6511 Brady Street, Davenport, Phone 563-386-2722, thunderbaygrille.com

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MARCH COOKING CLASSES AT THE WHISK AWAY CAFE PDF Print E-mail
News Releases - Food & Dining
Written by Laura   
Tuesday, 20 March 2012 12:18

 

 

ADULT CLASSES TASTE OF SPRING

Friday, March 23, 2012 – 7-9 P.M. • $25 per person

Celebrate the fresh, vibrant flavors of spring in this cooking class! This class demonstrates recipes for delicious salad and pasta dishes as well as desserts.

 

ELEGANT BRUNCHES

Thursday, March 29, 2012 – 7-9 P.M. • $25 per person

We will teach you how to put an elegant spin on brunch dishes, making them truly extraordinary. Brunch is a great way to entertain and you’ll be ready to host your own party after sampling the array of dishes offered in this class. Many of the recipes include make-ahead options so you can easily plan brunches for Easter, Mother’s Day, graduation or just weekend get-together with friends and family.

 

JUNIOR CHEFS (AGES 9-14)
SPRING BREAK-FAST

Monday, March 26, 2012 – 6-8 P.M. • $15 per person

With spring showers comes delicious foods full of flavor and color that will start your morning off right! In this class we will be making spring-inspired breakfast dishes and even a few Easter treats!

 

TINY CHEFS (AGES 3-8)
THE VERY HUNGRY CATERPILLAR

Sunday, March 25, 2012 - 3-5 P.M. • $10 per person

This class offers hands-on fun with recipes inspired by the classic children’s book The Very Hungry Caterpillar. Kids will learn how to make healthy snacks that are too cute not to eat!

 


 

 

Location:

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

 

Find us on Facebook!

Facebook.com/whiskaway

 
Green Eggs & Ham Pizza for Dr. Seuss’ Birthday & St. Patrick’s Day! PDF Print E-mail
News Releases - Food & Dining
Written by Kristel Ersan   
Monday, 27 February 2012 16:36
Yes, it’s a pizza and yes, it is green! Kids, teachers, schools and anyone who wants to have a little fun celebrating Dr. Seuss’ birthday on March 2nd, you have got to try this pizza!

Happy Joe's Green Eggs & Ham pizza is a fun way to celebrate both Dr. Seuss’ birthday and St. Patrick’s Day. It’s made with 100% real cheese, delicious Canadian bacon, and scrambled eggs. “Our omelet pizzas are becoming extremely popular. Businesses and groups love the fact that we deliver these pizzas along with our awesome cinnamon rolls, and they are ordering them for their morning meetings. The omelet pizzas are made just like an omelet with your choice of toppings. The Green Eggs and Ham is just one of many variations of our omelet pizzas that we thought would be a fun twist on a pizza and it’s getting a lot of attention!” stated Kristel Whitty-Ersan, Happy Joe's Marketing Director. If you would like to try the Green Eggs & Ham pizza, feel free to contact your local Happy Joe's (available at participating locations only). The toppings on the Green Eggs & Ham pizza can be modified to whatever you like. So far the guests who have tried it have loved it, and kids in particular are thrilled to see that it’s green!

Try Happy Joe’s omelet pizzas any time. They are available all day long!

Remember, Happy Joe's also offers meatless pizzas and pastas for Lent! Try our meatless Taco, Vegetarian, and Seafood varieties!

If any media would like to come out and try Happy Joe's new Green Eggs & Ham pizza, please contact Kristel Whitty-Ersan at 563-650-4680 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Happy Birthday, Dr. Seuss, and Happy St. Patrick’s Day from Happy Joe's!

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Retiree Squashes the Competition in Recipe Challenge PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Monday, 27 February 2012 16:29
Curried Butternut Squash Dip to Join Dave’s Gourmet Lineup

A retired recipe developer who never stopped playing with her food won the national Dave’s Gourmet Recipe Challenge and a potential $1 million in royalties.

Pat Dugan’s Curried Butternut Squash Dip was among the finalists sampled by about 400 food professionals at the Winter Fancy Food Show, Jan. 15-17 in San Francisco, said Dave Hirschkop, owner of Dave’s Gourmet (www.davesgourmet.com), which produces award-winning hot sauces, pasta sauces, salsas and dips.

“It was clear cut who the winner was,” Hirschkop said of the foodies’ votes. “It’s a very tasty dip, an unusual combination of flavors with a little kick.”

Dugan, 66, got an immediate $2,000 advance on the royalties to be paid when her creation becomes part of the Dave Gourmet line-up later this year. Distribution might be limited, Hirschkop said, because the dip requires store refrigeration, unlike his other products.

That doesn’t bother the former newspaper food columnist who worked as a chef and recipe developer for Corning Inc., the company best known for Pyrex casserole dishes. (It now manufactures glass and ceramics for high-tech applications.)

“I love, love, love butternut squash,” said Dugan, who teaches cooking and recipe development, and plans to publish a cookbook, “VeggieTizers,” featuring her creations.

“It’s available ‘most all over the United States; home gardeners can grow it; it’s affordable. It’s low in calories, high in fiber; it has vitamins B and A, beta keratin, and it has a lovely taste.”

Dugan puts butternut squash in macaroni and cheese, chili stew and on pizza, the recipe for which came with a jar of Dugan’s favorite Dave’s Gourmet product: Butternut Squash Pasta Sauce. It’s also his best seller.

She had already developed her Curried Butternut Squash Recipe, and got raves from her chief critic, husband Roy Ernst, when she learned of Dave’s contest.

“I started going through my A-to-Z files of recipes,” she said. “I came to an Artichoke Roasted Red Pepper Salsa that could be a replacement for tomato salsa. Then I got to the end of the B’s and I found this recipe that we loved.

“When I made it, I stirred in some Greek yogurt because we live (most of the year) in Tarpon Springs, Fla., which is a Greek town. And I used Dave’s chipotle powder sauce, so it has a little zip in there."

She submitted both recipes.

Though this is Dugan’s eighth contest win since she retired in 2002, the thrill never gets old, she said.

“It’s exciting. This is a passion for me; a creative outlet.”

Hirschkop says recipe contests will become either an annual event for his company or an on-going “cash bounty” opportunity. His business is all about innovation and great flavor, and the best place to find both, he said, is in America’s kitchens.

“We have thousands of great cooks out there who can come up with some incredible dishes.”

About Dave’s Gourmet

San Francisco-based Dave’s Gourmet was founded by Dave Hirschkop. After graduating from Boston University in the 1980s, he opened a mom-and-pop restaurant called Burrito Madness. There, he began experimenting with hot sauces and later moved into pasta sauces. He started Dave’s Gourmet 18 years ago, and has products in major retailers including Safeway, Williams-Sonoma, Whole Foods and Costco.

 
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