Food & Dining
Now Booking Reservations PDF Print E-mail
News Releases - Food & Dining
Written by Nho's Cafe   
Monday, 02 February 2015 15:07

Our Exclusive Private Chef Dinner Menu is ready! Now Dining Out with Your Vegetarian and Gluten Free Peeps won't be so hard!

Menu
Exotic Vegetables
Sexy Ginger Tofu
Pretty Basil Salmon
Bossy Saigon Steak
Stubborn Citrus Scallop
Romantic Cheesecake Bites
We can make all these dishes gluten free except dessert (for now)!

Don't forget to book your Valentine's Dinner

We only have 14 seats, Our Dinner Menu is only served by reservation and reservation is first come first serve. We will make our menu public on Wednesday, so make sure you call early to get your spot.
As always, thank you for being a part of Nho's Cafe!
Nho's Cafe
3801 Rockingham Road
Davenport IA 52802
563-275-8905

 

 
Nho's Cafe Introduces Banh Mi PDF Print E-mail
News Releases - Food & Dining
Written by Nho's Cafe   
Tuesday, 20 January 2015 11:28
We apologize we let you wait too long!
When we talk about popular Vietnamese Food, Pho (Noodle Soup) is number 1 popular dish, Banh Mi is number 2 in rank. We rearranged our kitchen just so we can make Banh Mi Sandwich!
For those who has not had Banh Mi Sandwich, it is a great balance of savory, sweet, sour, hot and cool. It is best when served just out of the oven, the sandwich is crispy, the vegetables are crunchy, it is very addictive.
We will have Grilled Pork Banh Mi and Vegetarian Banh Mi.
We're looking forward to make Banh Mi Sandwich for you :)
Nho's Cafe: 3801 Rockingham Road, Davenport, IA 52802 563-275-8905

 
Food Hub Celebrates 3rd Anniversary PDF Print E-mail
News Releases - Food & Dining
Written by QC Food Hub   
Friday, 16 January 2015 11:37

Celebrate the Food Hub Local Market starting year three at the Freight House on Saturday January 17th with complimentary delectable mini cupcakes, fresh hot coffee and other bakery samplings from our kitchen and store.

We will be launching our first Hot Soup Saturday featuring two options – Tuscan Soup and a Vegetarian Carrot Soup.

We'll have a store full of special activities, demos and samplers throughout the day.

Also at the Freight House, award-winning ice-sculptor Dawson List returns to Davenport from 11 a.m. to 4 p.m. for IceStravaganza to amaze attendees with hand-made ice sculptures carved live on site with pieces that celebrate our QC and river heritage.

 
Reserve a Valentine's Day Dinner at Modern Woodmen Park Feb. 13 & 14 PDF Print E-mail
News Releases - Food & Dining
Written by River Bandits   
Friday, 16 January 2015 09:46
For the fifth year in a row, Quad Cities-area couples seeking a uniquely romantic setting and dining experience this Valentine's Day weekend can make their reservations for a Valentine's Day Dinner in the private luxury suites or Budweiser Champions Club at the award-winning Modern Woodmen Park. Click for the 2015 Valentine's Day Dinner order form.

 
Cocktail Recipes Give Whiskey An Added Twist PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Thursday, 15 January 2015 15:08
Consumers Help Spark Sales as They Find More Ways to Enjoy a Favorite Drink

With whiskey sales on the rise, more people are discovering there are plenty of ways to drink the distilled spirit than just straight on the rocks.

Drink mixologists enjoy finding more and more ways to complement the whiskey flavor with a plethora of other ingredients, whether its syrups, fruit juices, vermouth or even tea.

A growing willingness to experiment with whiskey and bourbon as the primary ingredient in a variety of cocktails is just one of several ways consumer habits have been changing, says Steven Earles, CEO of Portland-based Eastside Distilling (www.EastsideDistilling.com).

“People are drinking less wine and more whiskey, and women have become more inclined to give whiskey a try,” says Earles, whose company already experiments with a variety of flavors in its drinks, such as Cherry Bomb Whiskey and Oregon Marionberry Whiskey.

The trend of finding more ways to include whiskey in cocktails also may be just one of several factors helping to add to the bump in whiskey sales. As of November 2014, Whiskey sales were near $4 billion, in contrast to $3.5 billion in 2013, according Nielsen research.

For distilleries, those numbers may mean a toast is in order. For consumers, that toast may involve a mix of flavors made just to their liking – but definitely is still on the rocks.

Recipes For Mixing It Up Yourself

Perhaps the classic whiskey cocktail is the Old-Fashioned, around since the late 19th Century. But for those looking to add even more variety to their whiskey and bourbon selections, Eastside Distilling offers these cocktail recipes:

• Earl’s Demise
25 oz. Cherry Bomb Whiskey (one 750ML bottle)
12.5 oz. Burnside Bourbon
75 oz. Smith Teamaker Earl Grey Tea (chilled)
25 oz. Orange juice
25 oz. Simple syrup
12.5 oz. Sweet vermouth
5 tablespoons Peychaud’s Bitters

Mix all the ingredients in a large punch bowl, then add ice or ice ring. Serve in small punch glasses. The mixture serves 10-12 people.

• The Sideburn
1 ½ oz. Burnside Whiskey
¾ oz. Aperol
½ oz. Solerno Blood Orange Liqueur
1 oz. Fresh lemon juice
½ oz. lavender simple syrup
13 oz. Old Fashioned glass over ice

Fill a 14 oz. rocks glass with ice, add all the other ingredients and stir.

• Eastside Civil War
1 ½ oz. Burnside Bourbon
½ oz. Cocchi Torino Sweet Vermouth
½ oz. Cynar
2 dashes Fee Brothers Old Fashion Bitters
Amarena cherry

Add all the ingredients, except the cherry, to a 16 oz. mixing glass (pint glass). Fill to within 1 inch of the top with ice. Stir until chilled and strain into a martini glass. Garnish with an Amarena cherry.

• Marionberry Beret
1.5 oz. Marionberry Whiskey
.5 oz. Dry Curacao
2 oz. Fresh Grapefruit juice
Served on the rocks

Fill glass with ice, add Burnside Bourbon and recipe ingredients.

About Steven Earles

Steven Earles is the CEO of Portland-based Eastside Distilling, (www.EastsideDistilling.com), 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.

 
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