Food & Dining
Happy New Year from Trumpet Blossom Café! PDF Print E-mail
News Releases - Food & Dining
Written by Katy Meyer   
Monday, 10 February 2014 10:36

We hope you had a warm and peaceful holiday season and that you’ve successfully braved the blustery winter we’ve had so far.  Thank you to everyone who made it down to Trumpet Blossom on the extra-cold days; we really appreciate it!  

Since this is our first official newsletter I thought I’d let you know of a couple general things that you may or may not be aware of:

We use organic produce 100% of the time.  One of the main reasons I wanted to continue in the restaurant business after The Red Avocado closed is that while I was an employee and co-owner at the Avocado I learned so much about the benefits of organics--for our planet and our bodies.  I felt it was vital to our community to have a place where the food, and the earth it lived in, is respected and treated with care.  We order our produce from local, regional, and national suppliers & growers who make the extra efforts to take care of our land and our food so it can take care of you.

We are constantly working towards using several local ingredients in the off-season.  There are a handful of local farmers and small companies that offer fresh produce & grains during the colder months and we are thankful for their work and try to use their ingredients as often as possible.  We also enjoy “putting up” as much as we can during peak harvest times.  This past summer & fall we were able to pickle and can dozens of jars of veggies; we dried herbs, fruits, and veggies; and we froze some too.  It’s quite the treat to be able to use these delicious foods during times like this when it’s sooo cold outside that the thought of something as special as local asparagus seems like a distant dream.

Be sure to like us on facebook to stay updated on all our events as we’ve got a great spring planned so far AND we are super excited about our Second Anniversary Party on Saturday April 19th!  We can’t believe it’s been almost two years since we opened and we are really looking forward to spending many more years here in Iowa City.

There’s so much more I’d like to share with you in this inaugural newsletter but since it’s best to keep them short & sweet, check out this interview that I did with Heidi from Little Village.  She was great & it’s full of stuff you’d hear me say if we were chatting since the whole interview was printed (fine with me!) and I also didn’t know there’d be a photo, so… if you want to know what an average day-in-my-restaurant-life looks & sounds like, read on:

-Free dessert on your birthday! Show us an ID and dessert is on us! 

Thanks again for your support from the whole crew at Trumpet Blossom Café.

Hope to see you soon and lots of love,
Katy Meyer, chef/owner

310 E. Prentiss St.
Iowa City IA 52240


News Releases - Food & Dining
Written by Deborah Davis   
Friday, 07 February 2014 16:59

Rock Island, IL. Bent River Brewing Co. began 2014 on an unexpected high note. Their Flagship Brew, the Uncommon Stout, was awarded a gold medal in the 2013 International Craft Awards Competition. General Manager, Nick Bowes, submitted the brewery in the summer of 2013 and was informed shortly after New Years of their achievement. This marks the beginning of what will undoubtedly be a successful year for the local company.

Bent River Brewing Co. started brewing for the Quad Cities in 1997 in downtown Moline and the beer was so popular that the demand grew and so did they. The second location was opened in early 2012 at 512 - 24th Street in Rock Island and is the main distribution hub, where all the bottled and kegged beer is packaged and sent out into now three states; Illinois, Iowa, and Wisconsin.

So much of their success is due to the Uncommon Stout; Bent River sells twice as much of the coffee-infused oatmeal stout over any of their other beers. This is why it was the one chosen to be submitted into the competition.

The brewery found out about the opportunity through an advertisement on the Brewer’s Association website – a page for those in the trade – and submitted the brew that has made Bent River a household name in the Quad Cities Area. Bent River is always looking for ways it could spread its name and great beers nationwide, welcoming creative avenues as well as the unexpected. Last year, for example, they sent out 45 pallets of product to a beer of the month club that then shipped its wares all over the country to participating members.

The International Craft Awards Competition, based out of Los Angeles, California, claims the upmost respect and standards for their judging process. In the email Bent River received, they were informed of their award and how it was decided:

“Our credible process is executed by two dozen respected and influential judges, ensuring competitive integrity in selecting beer to be awarded. Beers are scored on a 100 point scale, evaluated on dozens of characteristics (i.e., appearance, taste, aromatics, flavor, mouthfeel and finish) over a multilevel blind tasting procedure.”

The beloved, local brew that has taken on the Quad Cities by storm is already nearing regional status, if Bent River Brewing Co. keeps up the good work, the sky just may truly be the limit.

Expert Tips for Smart Snacking PDF Print E-mail
News Releases - Food & Dining
Written by Everyday Health   
Tuesday, 04 February 2014 13:23
Enjoying a healthy snack at least twice a day can help stabilize your blood sugar, curb hunger and fight cravings for unhealthy food. To avoid getting so famished that you'll be tempted to overeat at mealtime, plan to have a snack in the midmorning and again in the midafternoon. Make your snacks count by following these tips:

Choose a protein- and fiber-rich snack. Pairing vegetables or whole grains with lean protein can keep cravings at bay. Try a snack roll-up made with all-natural, lower-sodium turkey or ham slices, Dijon mustard, and a slice of reduced-fat Swiss cheese. Or enjoy hummus with celery sticks, bell pepper slices, or broccoli or cauliflower florets. Nonfat plain yogurt with fresh berries and nuts or whole grain crackers with almond butter are other healthy choices.

Read packaged snacks labels carefully. If you're on the go and don't have time to prepare a healthy snack, bars and smoothies can be a good option, but be sure to check the ingredients list to make sure they don't contain any artificial flavors or sweeteners. The South Beach Diet 100-Calorie Snack Bars and Smoothies are free of artificial sweeteners and flavors and they contain at least 6 grams of fiber and 6 grams of protein per serving to keep you satisfied.

Plan your snacks in advance. South Beach Diet calls this Strategic Snacking. If you invest in a lightweight, reusable lunch bag and stock it with small zip-seal bags filled with healthy snacks such as part-skim mozzarella cheese sticks, cut-up veggies, almonds or walnuts, or hard-boiled eggs, you can resist the urge to hit the vending machine.

Sticking to a healthy snacking routine will help you stay on track with your weight-loss goals, and the South Beach Diet provides nutritious and delicious options with snacks you'll love.

Cooking Classes at Whisk Away Cafe PDF Print E-mail
News Releases - Food & Dining
Written by Laura Prichard   
Monday, 03 February 2014 13:41

Make sure to join us for our Kid's Cooking Class from 2pm until 3:30pm on Sunday, February 9th. Also, our Couple's Cooking Class is from 6pm until 8pm on the same day.

Call 563-659-0770 for more details.

Louisiana First Lady Serves Donated Ham to Settle Outback Bowl Wager PDF Print E-mail
News Releases - Food & Dining
Written by Jen Sorenson   
Friday, 31 January 2014 16:21
Grace Place Ministries provides 150 meals with ham from Iowa Select Farms and its Foundation
Iowa Falls, Iowa — Jan. 31, 2014 — To conclude a friendly wager between Louisiana Gov. Bobby Jindal and Iowa Gov. Terry Branstad over the Outback Bowl, Louisiana First Lady Supriya Jindal today joined other volunteers serving ham donated by Iowa Select Farms for lunch at Grace Place Ministries in Monroe, La.
Each governor pledged to send 200 pounds of his state’s quintessential food — Iowa pork and Louisiana seafood — to charities in both states if his team lost. After the University of Iowa Hawkeyes lost 21-14 to the Louisiana State University Tigers, Iowa Select Farms and the Deb and Jeff Hansen Foundation stepped up to fulfill Gov. Branstad’s commitment, delivering 100 pounds of ham to Grace Place Ministries and 100 pounds of ham to the Food Bank of Iowa in Des Moines.
“This was a typical day at the soup kitchen, but more special because of Supriya Jindal,” says Rhonda Grace, Founder and CEO of Grace Place Ministries. “She was so genuine and gracious, the ham tasted great, and we would like to say thanks again to Iowa Select Farms.”
Approximately 150 people gathered at the Monroe soup kitchen today to enjoy sliced Iowa ham cooked in pineapple juice, along with green beans, mashed potatoes and gravy, fruit salad, rolls and cakes. Today, Grace Place Ministries served seven of the 12 hams donated by Iowa Select Farms and the Deb and Jeff Hansen Foundation, saving the other five hams for a future meal.
# # #
About Iowa Select Farms
Iowa Select Farms, based in Iowa Falls, is Iowa’s largest pork producer with nearly 1,000 employees and 300 producers in Iowa. The owners of Iowa Select established the Deb and Jeff Hansen Foundation in 2006. Providing hunger relief is one of the core missions of the Foundation, which to date has donated more than 1.5 million servings of pork to food banks, pantries and shelves across Iowa.

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