Food & Dining
A Culinary Tour of Iowa in One Room! PDF Print E-mail
News Releases - Food & Dining
Written by Iowa Restaurant Association   
Thursday, 11 September 2014 16:23
Grand Tasting Gala Tickets On Sale Now!

Our travelling team of judges has tasted the first competition dish of the
Dine Iowa Culinary Competition, and they can't wait for you to try it too!

Join us at the 2014 Grand Tasting Gala and taste Rastrelli's Restaurant Chefs Mike and Tristan's dish for yourself! In fact, try all 10 dishes from top chefs across the state then vote for your favorite dish to win People's Choice award. This is your chance to truly "Dine Iowa"
without even leaving the room.

2014 Dine Iowa Grand Tasting Gala
Capital Square - The Atrium
400 Locust St.
Des Moines, IA 50309
6:00 - 8:00 p.m.
$50 per person

Click here, visit
or call 515-276-1454 to reserve your tickets today!

Quad Cities Food Hub PDF Print E-mail
News Releases - Food & Dining
Written by Quad Cities Food Hub   
Tuesday, 02 September 2014 09:34

Quad Cities Food Hub at the Freight House in Davenport Iowa supports DOZENS of farmers from both Illinois and Iowa. Visit us for all of your fresh, LOCAL produce and much, much more!

LOCAL melons, cucumbers, tomatoes, peppers, lettuce, onions, beets, carrots, turnips, chard, kale, potatoes, green beans, squash, sweet corn, grains, eggs, honey, cheese, jam, bread, salsa, tortilla chips, beef, pork, chicken, fish, and much, MUCH MORE!

Take a break from the heat this weekend and stop in to the QCFH's Local Market for your grocery needs. Buy fresh, buy local Quad Cities and support your local farmers and small businesses.

Fall For Iowa's Local Eats PDF Print E-mail
News Releases - Food & Dining
Written by Teresa Bjork   
Friday, 29 August 2014 08:59

With such a cool summer this year, August feels like an early kick off to fall. In a few short weeks, the first of the early season apples will arrive at Iowa farmers markets and orchards.

I like to visit local orchards almost every weekend in the fall so I can stock up on apples. Once I bring those beauties home, I whip up batches of applesauce, apple butter, dried apples (using a food dehydrator) and, of course, apple pies. There's something blissful about slowly stirring a pot of applesauce over the stove, while watching my favorite football team score a touchdown on TV.

Speaking of football, I saw a group of high school athletes walking to an early morning football practice while I was driving to the office today, which definitely means that back-to-school time is here.

In this issue of the Iowa Dish, we offer tips for packing a safe and healthy school lunch that even picky eaters will enjoy. And even though summer temperatures have been mild, we'll take a closer look at how Iowa farmers keep their livestock cool and comfortable in hot and humid weather.

In addition, we will show how several Iowa farmers are extending their growing seasons past the first fall frost by growing tomatoes indoors. Plus, we will share the results from the latest Iowa Farm Bureau Food and Farm Index ™, which covers what influences Iowa grocery shoppers.

So take advantage of these mild fall days and plan a trip to an Iowa apple orchard or farmers market. To find an orchard near you, visit the Iowa Fruit and Vegetable Growers Association's website.

Stay Cool: How To Pack a Safe School Lunch for your Kids

Now that summer is winding down, Iowa students are returning to class, but they might not always like what's on the school cafeteria menu.  If you regularly pack lunches for your kids at school, or if you pack a lunch for yourself at work, remember to follow safe food-handling practices to prevent the potential for food-borne illness.  Read more.

Extending the Tomato Season

Iowans crave the taste of fresh-picked tomatoes all year long, not just in the summer. But while tomatoes thrive in Iowa's hot summer weather, they can't survive past the first frost of fall.  So farmers are adopting new technology to extend the growing season in Iowa for tomatoes and other fresh produce, such as lettuce, cucumbers and herbs. Read more.

GMO Benefits Win Over Iowa Grocery Shoppers

Nearly nine out of 10 Iowa grocery shoppers say their purchasing decisions would be influenced by knowing that crops developed with genetically modified organisms (GMOs) can produce foods with improved nutritional content, according to the recently released Iowa Farm Bureau Food and Farm Index™.  The scientific survey, which was conducted online by Harris Poll, also showed that a large majority, 84 percent, of Iowa grocery shoppers would be influenced to buy foods made with GMO crops when they learn that the technology allows farmers to reduce pesticide use. Read more.

Mori-nu Silken Tofu Declared a Winner at State Fair Soy Salad Dressing Competition PDF Print E-mail
News Releases - Food & Dining
Written by Katelyn Kostek   
Monday, 25 August 2014 13:50
August 22, 2014 – West Des Moines, IA – Fried food was not the only fan favorite at this year’s Iowa State Fair.  Hundreds of people took the time to stop by the Ag Building and sample original Mori-nu Silken Tofu-based salad dressings presented by four professional chefs as part of The Soyfoods Council and Iowa Restaurant Association’s 2nd Annual Soy Salad Dressing Competition. The Professional Chef’s Competition took place Monday, August 11 at the Agriculture Building. Some of the area’s top chefs were invited to showcase their artistry in this delicious and healthy competition.

Top Chefs Wow the Crowd
The competitors included: 
· Chef Michael Kelley of the Great Caterers of Iowa, Pleasant Hill
· Chef Eric McDowell of Prairie Meadows, Altoona
· Chef Brian Pomerenk of the Iowa Machine Shed , Urbandale 
· Chef Robert Sanda of Tally’s, Beaverdale

The Chefs were challenged to make salad dressing recipes which were consumer friendly, used Mori-nu Soft Silken Tofu as the base of the dressing and were delicious enough to put on their own menu.  Each chef demonstrated the process of making the dressing, then served five judges as well as a crowd of fair-goers who then cast their vote for People’s Choice award winner. 

Contest judges included Tom and Susanne Oswald of the Iowa Soybean Association, Liz Cox of the Iowa Healthiest State Initiative, Wini Moranville of KCWI’s Great Day segment Great Foods, and certified culinary instructor Phil Carey of the Iowa Culinary Institute.

Sanda Wins, McDowell is People’s Choice
Chef Robert Sanda won first place with a refreshing Walnut Silken Tofu Vinaigrette dressing. He received a $250 prize. Chef Kelley received second place for his Tofu Miso Soy Salad dressing and Chef McDowell received third place with a Summer Beef and Broccoli Salad with Miso Blue Cheese Vinaigrette dressing. Chef McDowell impressed the crowed with his elaborate recipes and received People’s Choice award.

All of the chefs’ recipes are available for download on both the Iowa Restaurant Association and The Soyfoods Council websites. 


Iowa Restaurant Association
The Iowa Restaurant Association is an advocacy organization supporting Iowa’s industry with educational and promotional programs across the state.

The Soyfoods Council
The Soyfoods Council is an affiliate of the Iowa Soybean Association.  The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. .

News from the Quad Cities Food Hub - Aug 23 PDF Print E-mail
News Releases - Food & Dining
Written by Quad Cities Food Hub   
Monday, 25 August 2014 09:25

The Quad City Food Forest has a chance to win a $7500 Wellmark grant to purchase trees and tree guards for our food forest. Vote for our project from 108 grant submissions. The 10 projects that get the most votes receive $7500 to use toward their project.  VOTE DAILY

We need your help! You are able to vote once per day until September 7th so please vote for the Quad City Food Forest project every day! Please share this link with all your friends and on Facebook so that they can vote and help us to win this grant! The Quad City Food Forest thanks you! VOTE DAILY

Canning Tomatoes: Thu, Aug 28: 6-9PM

QCFH will provide everything you need, including party coordinators to assist those who have never canned before. Due to our 6PM start, please feel free to bring along your dinner or stop by Fresh Deli for carryout.

WHEN: Thursday, August 28: 6-9PM
WHERE: QC Food Hub
COST: $15.00
REGISTER online or at QCFH Local Market Store

Visit the Veggie Mobile at a location near you!

The Veggie Mobile is made possible by the Wellmark Foundation, Genesis Health System, and the Riverboat Development Authority. Additional support from the City of Davenport, Levee Improvement Commission and Radish Magazine.

How to Make Freezer Pickles and Coleslaw

Tuesday, August 26
6:00pm - 8:00pm
Join University of Illinois Nutrition Educator, Kristin Bogdonas, and local, organic farmer Cindy Heilmann as they demonstrate how to make freezer pickles and coleslaw!

Freezer pickles and coleslaw are delicious, and an easy method for those not ready to take the steps to making and canning the tastes of summer the old-fashioned way to have tasty homemade pickles and coleslaw all year round!

Cost: $15
*Pre-registration is not required for this class.

Culinary Ride: Sun, Sept 14

Culinary Ride is coming to the
Quad Cities September 14!!
culinary ride bike - an exciting route with fun stops and delicious cuisine with the ride beginning and ending at the Davenport Freight House Local Marketplace.

Ticket price is set at $30 for early registration by August 31 and $40 regular price after September 1.

The mission of the Culinary Ride is to engender greater appreciation for local agrarian economies and encourage people to choose bicycling as their primary form of transportation. We believe that if local farmers and those businesses that support them succeed, our communities will be vibrant and healthy. We hope to link community members and local businesses with local food suppliers. The most fun way to do this, in our opinion, is by bicycle.

The Culinary Ride’s vision is to produce intimate, community-oriented bicycle events across the country and contribute momentum to the bicycle and local food movements.

These bicycle tours feature local farms, food and the Chefs that utilize these ingredients. As we marry local food and bicycle movements riders savor food prepared fresh by local chefs, and enjoy handcrafted beverages while roaming the farms and environmental designations in the company of friends.​

A portion of the proceeds benefit local organizations dedicated to ensuring communities enjoy a nutritious helping of fresh food and a connection to the natural world.

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