Food & Dining
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.

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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

 
QC Restaurant Week March 2-8 PDF Print E-mail
News Releases - Food & Dining
Written by QCCVB   
Wednesday, 25 February 2015 16:57
Visit QCRestaurantWeek.com for details

 
What is Congee? PDF Print E-mail
News Releases - Food & Dining
Written by Nho's Cafe   
Tuesday, 24 February 2015 12:49
Congee is a type of rice porridge. It is cooked with a water/broth for an extended amount of time until the texture is desired (where the broth is cooked for at least a few hours). Like Pho (Beef Noodle Soup), Congee is packed with healthy flavors such as herbs, meat bones and vegetables. Then when eaten, Congee is served with meat and vegetables.
Congee must serve hot like Pho and it definitely give you the feel-good food on a cold day or feeling under the weather . Congee is one of the most favorite dish in Asia, it is eaten for breakfast, lunch, dinner and midnight snack. If you have been to Dim Sum Restaurant, (where you get to eat all different kind of bite-sized buns/dumplings served in a small steamer baskets), Congee is served there as well.
We're making Duck Congee this week, come in and try a cup of Congee on us :)
Nho's Cafe-3801 rockingham road, Davenport IA 52802-563-275-8905. Find us on Facebook.

 
What do bacon-wrapped potatoes, garlic & rosemary encrusted sawyer beef, and apple cobbler with Chantilly cream have in common? PDF Print E-mail
News Releases - Food & Dining
Written by Quad Cities Food Hub   
Tuesday, 24 February 2015 10:45

Farm to Table Dinner

Chef Chad Cushman, “The Crepe Guy” and the Quad Cities Food Hub Community Kitchen present our first Farm to Table Dinner on Tuesday, February 24, 2015 at 6pm. This fundraiser will benefit the Quad Cities Food Hub. Dinner tickets are $35 each and are available at the Quad Cities Food Hub, 421 W. River Drive, Davenport. For more information, call 563-265-2455.

The menu:

Lemon, Pomegranate, and Chickpea Dip with Crispy Pita Chips 
Bacon Wrapped Potatoes with Apple - Cinnamon BBQ Sauce 
Garlic Rosemary Encrusted Sawyer Beef with Horseradish Cream Sauce & Red Pepper Relish
Roasted Root Vegetable & Winter Squash with Chili Honey Sauce 
Assorted Local Sausages & Local Cheeses with Mustards and House-Made Condiments
Fresh Greens with Dried Fruits. Pecans, White Cheddar, and Bourbon-Vanilla Vinaigrette
Apple Cobbler with Berries and Chantilly Cream 

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!

About Chef Chad Cushman

Chef Chad Cushman began his long and diverse career in the kitchen at the young age of 15. For the past 25 years, he has worked as a senior executive chef at a variety of notable locations, spent time in restaurant management and hospitality, helped develop menus, and served as a consultant for a variety of restaurant concepts from fast casual to fine dining. In 2010, the seasoned chef developed his hugely popular pop-up restaurant under the guise of The Crepe Guy and has since been serving sweet and savory crepes to delighted diners at various locations throughout Eastern Iowa and Western Illinois, as well as catering private events both large and small.

Always one to experiment, Chef Cushman approaches cooking as a creative act and passionately utilizes his unique ideas and instincts to come up with memorable flavors. Though he appreciates the appeal of classic cooking, he enjoys encouraging young chefs to embrace outside-of-the-box ideas. Chef Cushman serves on the board of the Freight House Farmers’ Market and on the Quad Cities Food Hub’s kitchen committee where he has been an integral advocate working towards the development of a community shared-use kitchen. He lives in Davenport and enjoys traveling near and far to experience great restaurants and gather inspiration. Learn more about Chef Cushman at www.thecrepeguy.com.

 
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