Food & Dining
Southern Style Farm to Table Dinner featuring Smokin Butt BBQ PDF Print E-mail
News Releases - Food & Dining
Written by Quad Cities Food Hub   
Wednesday, 11 March 2015 08:14
Chef Chad Cushman, “The Crepe Guy” and Mrs. D of the Quad Cities Food Hub Community Kitchen will present a Farm to Table Dinner featuring Smokin’ Butt BBQ on Tuesday, March 24, 2015 at 6pm. Proceeds from the event will benefit the Quad Cities Food Hub. Dinner tickets are $40 each, are only sold in advance, and are available at the Quad Cities Food Hub, 421 W. River Drive Davenport. For more information, call 563-265-2455

The menu:

Southern Small Bites
  • Cheddar Waffle, with chow-chow relish and bourbon syrup
  • House-made pimento cheese, grilled bread and fresh herbs
  • Assorted deviled eggs
Main Course
  • Smokin Butt’s pulled pork and BBQ sauce
  • Homestyle truckle mack and cheese with bay leaf panko crumb
  • Collard greens with lemon, contija cheese and brown butter
  • Hoppin’ John
  • Sweet corn pudding
  • Rosemary smashed potatoes
  • Cucumber and onions with dill and buttermilk
  • Carolina root vegetable slaw
  • Red and yellow beet salad with balsamic and goat cheese
  • Corn bread and biscuits with local jams and jellies
  • Sweet potato bread pudding with butter rum sauce
  • Amaretto peaches with sabayon and spiced cake crumb
  • Hummingbird cake with pineapple bananas pecans and cream cheese frosting
Please join us for an amazing evening of culinary adventure featuring some of the best locally-sourced food. We hope to see all of you there!

Raise A Glass To St. Patrick With 5 New Drinks PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Wednesday, 11 March 2015 08:11

Teach Your Favorite Bartender A New Recipe, Or Enjoy At Home With Friends

Even on a Tuesday – this year’s March 17 – St. Patrick’s Day can tempt infrequent drinkers to get out and enjoy the festivities. But you don’t have to drink dyed-green beer to tap into the spirit of the holiday, says Steven Earles, CEO of Portland-based Eastside Distilling (

“With each successive year, consumers are getting more sophisticated in their beverage choices – they want quality and variety,” says Earles, whose company experiments with a variety of flavors in its drinks, such as Cherry Bomb Whiskey and Below Deck Coffee Rum.

“These days, women, for example, make up a much greater share of the whiskey market, which experienced an increase in sales by half a billion dollars from 2013 to 2014. Much of this new market is looking for a new direction.”

Whether St. Patty’s Day merrymakers prefer to be a part of their town’s celebrations, or they prefer keeping it intimate with close friends and family, Earles offers new drink ideas for drink connoisseurs in search of a new tradition.

•  Dropkick Murphy Coffee: Inspired from the popular Celtic punk band, this feisty coffee has the buzz and kick many enjoy in kicking off an extended night of celebration.

1 ½ oz. Burnside Bourbon
½ oz. Below Deck Coffee Rum
2 tsp. vanilla simple syrup
Whip Cream
Ground cinnamon

In a coffee glass add Burnside Bourbon, Coffee Rum, and vanilla simple syrup. Fill glass with coffee leaving about 1/4 room. Top with whip cream and then a few dashes of ground cinnamon. You can garnish with lucky clovers!

•  Blarney Stone Kiss: A popular attraction in Ireland, the Blarney Stone gives those who kiss it – which requires an acrobatic, back-bending approach – the gift of the gab. The following shooter gives you the same …

1 oz. Burnside Bourbon
½ oz. Cherry Bomb
2 tsp. lime juice 
Lime wedge

Add all ingredients to a shaker, chill hard, and serve in a shot glass. Garnish with lime wedge. Since most people won't be able to kiss the Blarney Stone on St. Patrick's day, make sure to take this shot and then “kiss” (bite) the lime wedge after.

•  Adult Shamrock Shake: Many of us have fond memories as a child enjoying the McDonald’s Shamrock shake on St. Patty’s Day. Consider an adult version.

1.5 oz. Portland Potato Vodka
1 oz. Peppermint Bark Liqueur 
.5 oz. Irish Cream
½ scoop vanilla ice cream
1 scoop mint chocolate chip ice cream

Add all ingredients in a blender a cup of ice. Blend for 10 seconds and serve immediately.

•  Irish Mule: There’s a Moscow mule, made with vodka, and a Mexican mule, made with Tequila – now, here’s an Irish take …

1 ¼ oz. Burnside Bouron
2 tsp. mint simple syrup
Ginger beer
Lime juice
Mint leaves

In a tumbler over ice add Burnside Bourbon, mint simple syrup, a splash of lime juice, then fill with ginger beer. Stir together and garnish with mint leaves.

•  Emerald Elixir: Who says you need a thick and heavy Guinness to raise a glass to St. Patrick? Why not something light, green and refreshing to attract the luck of the Irish?

1 ¼ oz. Portland Potato Vodka
½ oz. Midori
Soda water

In a tumbler over ice add Portland Potato Vodka and Midori. Fill to the top with half lemonade and half soda water.

About Steven Earles

Steven Earles is the CEO of Portland-based Eastside Distilling, (, a producer of handcrafted spirits created from local ingredients and focused in small batches to ensure unparalleled quality. He is responsible for Eastside’s day-to-day operations as well as overseeing the company’s brand development and financial strategy. Earles, who joined Eastside in 2009, has more than two decades of executive experience and orchestrated the development and building of one of the largest land-development companies in southern California.

New Items on Nho's Menu PDF Print E-mail
News Releases - Food & Dining
Written by Nho's Cafe   
Tuesday, 10 March 2015 13:10
We now have Glass Noodle, Thai Tea and Vietnamese Coffee on the menu.
Glass Noodle is the cellophane noodle, (extremely thin noodle). It is made from starch and water, that's it. Like our other noodle dishes, you can choose your choice of protein or just vegetables (mushroom, cabbage, carrot, scallion).
Thai Iced Tea (sweet and creamy) and Vietnamese Iced Coffee (dark coffee with condensed milk) are so heavenly delicious stepping into Spring Season.
Our Special Dinner Menu will be updated very soon with Spring Season Produce, and we will update the entrees as well.  Stay Tuned :)
Nho's Cafe-3801 Rockingham Road, Davenport IA 52802.  Find us on Facebook or give us a call: 563-275-8905.

Big Quad Cities Brands Join For A Unique Partnership PDF Print E-mail
News Releases - Food & Dining
Written by Ryan Burchett   
Wednesday, 04 March 2015 16:02
Rock Island, IL, March 4, 2015 – There are not many flavors more quintessential to the Quad Cities than Boetje’s Mustard.  Now with the help of a local distillery, this classic is getting a new twist.  This Friday, Boetje’s and Mississippi River Distilling Company will take the wraps off of their new collaboration.  “Boetje’s Bourbon Barrel Aged Mustard” has soaked for over a month in used Cody Road Bourbon casks.

“We were looking for ways to put a new twist on an old favorite.”  said Boetje’s production manager Harrison Kropp.  “We saw some interesting barrel aged mustards at the World-Wide Mustard Competition in Wisconsin last year.  So we thought it would be great to give it a try with Boetje’s.”

Ryan Burchett, owner and distiller at Mississippi River Distilling Company, said he didn’t have to think twice about the project.  “It was a total no-brainer for us.  We were humbled to have such an established brand like Boetje’s reach out to us for something like this.  It’s an honor to have our name on the same label as one of our all time favorites.”

The distillery gave Kropp some oak whiskey casks that had been used to age Cody Road Bourbon Whiskey.  After soaking for more than 30 days in the barrel, the mustard is ground and prepared for sale.  “It brings a unique sweetness to our mustard along with the signature Boetje’s punch.” added Kropp.  “I think this one is going to be a big hit once the grills start firing up.”

“Our brand is all about being local.” said Burchett.  “Cody Road Bourbon is made from grain sourced directly from local farmers within 25 miles of our distillery.  So to find a new local partner to do something totally different like this is a ton of fun for us.”

The mustard is being made in small batches.  Initially it will only be available at the gift shops at Boetje’s and Mississippi River Distilling Company.  Boetje’s representatives will be at the distillery Friday night from 5:30 to 8 PM for the monthly “First Friday” celebration in LeClaire.  They will have the mustard for sale along with free samples of the new spicy treat.

Mississippi River Distilling will also be introducing a new limited edition whiskey collaboration with Great River Brewing in Davenport that evening.  Farmer Brown Whiskey was made by distilling the alcohol out of over 3,000 gallons of Farmer Brown Ale from the local brewery.  This whiskey will be available for a short time at the distillery and through local retailers around Iowa and Illinois.


NOTE:  Distillery representatives will be at Boetje’s 2736 12th St. in Rock Island on Thursday, March 5 at 10:30 AM to help bottle the mustard.  Please contact Boetje’s if you would like to attend.

Enjoy Vietnamese Caramelized Salmon PDF Print E-mail
News Releases - Food & Dining
Written by Nho's Cafe   
Tuesday, 03 March 2015 14:44
We don't know how many times you enjoy our specials with Salmon, but we just can't have enough :)
This week's special is Vietnamese Caramelized Salmon, serves with rice and pickled carrot & daikon. A very authentic comfort dish with a authentic salty & sweet fish sauce.
Plus we're working on adding Glass Noodle Dish to the menu, plus Vietnamese Coffee and Thai Tea. We can't wait!
Nho's Cafe-3801 Rockingham Road, Davenport IA 52802. Phone: 563-275-8905

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