Food & Dining
ISU Extension Plans Food Preservation Workshop and Pressure Canner Testing PDF Print E-mail
News Releases - Food & Dining
Written by Joy Venhorst   
Thursday, 16 June 2011 12:54
Preserving the bounty of your garden harvest each fall can lead to enjoying the fruitsof your labor all winter long. It’s important to keep food safety in mind every step of the way. Home food preservation is not difficult but it does require following specific directions exactly. Always use tested recipes and directions from a reliable source. Ignoring recommended procedures can result in home canned products that will makeyou and your family very ill.

Vera Stokes, ISU Extension Nutrition and Health Program Specialist, 563-210-0587, This e-mail address is being protected from spambots. You need JavaScript enabled to view it is offering a workshop, Home Food Preservation 101, Friday, June 24, 10:30am – Noon at the Davenport Public Library on Eastern Avenue.

The workshop is intended for those wanting to learn how to safely preserve food and will also serve as a good refresher for those who have experience preserving food. The workshop is free and will cover canning, freezing, drying, pickling and making jams and jellies.

Pressure canner gauge testing will be from Noon – 2 p.m. at the same location. Pressure canners with a dial-type pressure gauge should be tested each year for accuracy. To have a dial-gauge tested, bring the canner lid only – the entire canneris not needed. It is not necessary to test weighted or rocker-type pressure regulators because they cannot be adjusted and will usually remain accurate.

Participants will receive current ISUE food preservation publications and additional research based resources will be on display.
To register for the Home Food Preservation workshop only, call the ISU Scott County Extension office at 359-7577 by June 23, 2011.


Noodles & Company Gives You Two New Ways to ‘Veg Out’ This Summer PDF Print E-mail
News Releases - Food & Dining
Written by Darlene Murphy   
Tuesday, 07 June 2011 13:55

Backyard-inspired salads available for a limited time

(June 7, 2011) - Wish you could mix up all the delicious tastes of summer in a single serving? Well, thanks to Noodles & Company, you can now get the unforgettable flavors of vegetable gardens, juicy strawberries and backyard barbecues in two wholesome, tasty salads. For a limited time, your neighborhood Noodles & Company is offering a summer twist to its salad line-up that features fresh ingredients and big flavor.

“Along with our noodles and soups, our new summertime salads represent the ‘& Company’ side of the Noodles & Company menu. They feature ingredients that appeal to big eaters and little nibblers,” says Tessa Stamper, Noodles & Company’s chef and registered dietitian. “Our guests have also been asking for new salads to complement the three we already offer on the menu. We listened – and we’re excited for them to taste all the flavor we packed in.”

Noodles & Company guests have two delicious new ways to get their veggies this summer:

Backyard Barbecue Chicken Salad with fresh-cut corn is a hearty, nutritious salad featuring marinated pulled chicken breast with fresh-cut summer corn, ripe Roma tomatoes and chopped red cabbage served over mixed greens and tossed with a smoky coleslaw dressing. This “perfect picnic plate” is a leafier version of a backyard barbeque.

Very Berry Spinach Salad is a wholesome meal that includes fresh strawberries, pecans, crispy bacon and house-made croutons atop tender spinach leaves finished off with blue cheese crumbles and a balsamic fig glaze. It’s “berry” good, if we say so ourselves (and yes, we said “berry”).

Guests can customize the salads, as with any Noodles dish, to meet their dietary needs or taste preferences.  This could include adding one of 14 fresh veggies or protein-rich foods, including meats, shrimp or organic tofu, or removing or swapping an ingredient. 

These limited-time summer salads are available at all Noodles & Company restaurants through the end of August.  Noodles & Company is open seven days a week and offers convenient carry-out, phone-in and fax-in orders.  Our full menu, nutritional information, restaurant hours, events and more can be found at

About Noodles & Company

Noodles & Company is about serving real food, real quick. Our menu features made-to-order noodles, salads and sandwiches that are inspired by classic dishes from around the world and that make everyone happy, from kids to adults. Think Mac & Cheese, Pad Thai, Chinese Chop Salad, and Pesto Cavatappi all under one roof. Within minutes of ordering, a fresh, made-to-order dish will be delivered to the table on real china with real silverware. Nothing fake here. You also don’t have to clear your table or leave a tip. We just aim to please.

Noodles & Company is a collection of more than 260 neighborhood restaurants in 20 states and growing. Please visit to find a restaurant near you. If you’re craving more, please follow us on Facebook, YouTube, Flickr or on our Noodles & Company blog, affectionately called “& Company.”


Thunder Bay Hosts Merchant DuVin Beer Dinner PDF Print E-mail
News Releases - Food & Dining
Written by Katrina Padron   
Monday, 06 June 2011 15:09

Wednesday, June 22nd at 6:00pm

Thunder Bay will host a Merchant Du Vin Beer Dinner on Wednesday, June 22nd at 6:00 p.m. Whether you are an experienced beer connoisseur or a novice, this dinner will celebrate fine beers and the culinary talents of Chef Andy Wildermuth. Guests will enjoy a five-course meal, with each course paired with a sample from Merchant DuVin’s line of brews. Chef Andy Wildermuth will be preparing exquisite dishes including Strawberries with Mascarpone, Citrus Salad with Mandarin Orange Vinaigrette, Bison Meatballs in a Smokey Tomato Sauce, Braised Short Ribs with Chipotle BBQ Prawns, Rosemary Yukon Potatoes and Roasted Brussel Sprouts, Banana Fosters Crepes with Sweet Cream Filling. Beer pairings will include the following Merchant DuVin beers: Framboise, Zatec, Oatmeal Stout, Celebrator, Ayinger Braq Weiss.

The cost per guest is $50 and includes food, beer, tax and gratuity. If you have any questions or to make your reservation please call Thunder Bay at (563) 386.2722. Visit for a full beer dinner menu. Thunder Bay is located at 6511 Brady Street, Davenport, IA.

Thunder Bay Announces NEW Culinary Class PDF Print E-mail
News Releases - Food & Dining
Written by Katrina Padron   
Monday, 06 June 2011 14:56

Eat, Drink and Entertain Better than Everyone Else!
Culinary Class Tuesday, June 21st at 6:30

Thunder Bay will host a NEW culinary class, Eat, Drink and Entertain Better than Everyone Else, on Tuesday, June 21st at 6:30pm. Thunder Bay throws parties every night; Chef Andy Wildermuth and Party Planner Nick Cox are revealing their secrets to make your social events memorable. Each class is designed to teach guests how to throw a party that will ‘Wow’ theirs friends and will include food, drink and décor elements in a fun, interactive setting.

The culinary class is $40 per participant and the fee is all inclusive: two glasses of sangria, generous samples of each course, recipe cards, class fee, tax and gratuity (substitute 2 martinis or glasses of wine for $45). Space is limited; for more information or to sign up, please call Thunder Bay at 563.386.2722.

The class will be held the third Tuesday of every month in June, July and August. Below is a complete schedule.

  • June 21st Laid Back Party Planner: Slider Trio – Crab Cake, Kobe and Black and Blue Bison, Sangria, Lemonade Shake-ups, Décor
  • July 19th Urban Garden Entertaining: Goat Cheese Salad, Hot Tomato Flatbread (on the grill), Pick Up Sticks, Watermelon Martinis, Décor
  • August 16th Spur of the Moment Parties: Shrimp Tostada, Queso Fundido, Micro Brew Sampling, Décor

In Iowa’s Interest: Eating More Fresh Fruits and Veggies PDF Print E-mail
News Releases - Food & Dining
Written by Sen. Tom Harkin   
Tuesday, 31 May 2011 13:56
by Senator Tom Harkin

As the summer approaches, I always look forward to enjoying the many delicious fresh fruits and vegetables that can be found across Iowa.  From sweet corn at a roadside stand to Iowa melons and ripe tomatoes at a farmers market, our state truly has some of the best produce anywhere. And while we have a bit of time until peak harvest season, June is National Fresh Fruit & Vegetable Month, and a time to remind ourselves about the importance of eating fruits and veggies all year round as part of a balanced and varied diet.

In order to encourage more Americans to eat fresh fruits and vegetables, I have introduced measures in Congress aimed at making fruits and vegetables easier to get.  For example, as Chairman of the Senate Committee on Agriculture, Nutrition and Forestry, I successfully worked to make free fresh fruits and vegetables available to millions of children across the country by authoring a historic expansion of the Fresh Fruit and Vegetable Program, which I first initiated in the 2002 farm bill.  The program has to been a tremendous success.  Both teachers and parents notice a change in student behavior and attentiveness, and kids love the great-tasting snacks.  At the same time, we are reducing long-term national and state health care costs by raising a generation of children less likely to get sick or develop a chronic illness such as diabetes.

I have also been proud to promote efforts to expand farmers’ markets.  Over the past ten years, farmers’ markets grew at a tremendous pace across the country.   Iowa is no exception to this trend.  As a farmers’ market shopper myself, it makes me feel proud to know that I’m helping to support local farmers and the rural Iowa economies they depend upon to make a living, all while bringing delicious and nutritious fresh fruits and vegetables to people.  Our state consistently ranks at the top nationally in per-capita farmers’ markets, a testament to Iowans’ strong support for farmers, good food and their communities.

According to the Centers for Disease Control and Prevention (CDC), most fruits and vegetables are naturally low in calories and provide essential nutrients and dietary fiber.  They may also play a role in preventing certain chronic diseases.  When compared to people who eat only small amounts of fruits and vegetables, those who eat more generous amounts, as part of a healthy diet, tend to have reduced risk of chronic diseases.  These diseases include stroke, type 2 diabetes, some types of cancer and even cardiovascular disease and hypertension.

Everyone needs different amounts of fruits and veggies based on age, gender and amount of activity but unfortunately, the vast majority of Americans are not eating enough fruits and vegetables.  To see if you are getting your recommended amount, please visit the CDC’s website dedicated to this subject at .

So this summer – and all year long – I encourage Iowans to plant a vegetable garden, visit a local farmers market or roadside stand, or just go to their local grocery store to stock up on fruits and vegetables. They make a delicious snack or meal and can be so important to improving your health. For more information on other health initiatives, please feel free to contact my office or visit my website at


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