Food & Dining
Local Distiller Awarded Iowa Homebrewer of the Year PDF Print E-mail
News Releases - Food & Dining
Written by Ryan Burchett   
Wednesday, 08 January 2014 13:04

Le Claire, Iowa, January 8, 2014 – While he distills whiskey for a living, Mississippi River Distilling Company’s distiller Scot Schaar is big into fermenting brew at home as well.  Schaar was recently honored as the 2013 Iowa Homebrewer of the Year.

 

 

To be eligible for this distinction, a homebrewer must enter and place in three of four competitions throughout the year in the state.  The competitions are held all over Iowa with 26 different categories and sub categories.  Each entry in the various categories earns points.  Schaar entered multiple brews in each competition.

 

Schaar was also honored as the runner up in the 2013 Midwest Homebrewer of the Year (MWHBOY) competition.  This competition encompasses 13 Midwest states and 15 competitions throughout the year.  Points are accumulated by winning first, second or third place in any of the homebrew competitions in the MWHBOY Circuit.  A brewer's accumulated points are multiplied by his winning percentage (his ratio of medals to entries) to calculate his net score, upon which the competition's rankings are based.  In 2013, Schaar medaled with 26 of his entries.

 

“I’ve been entering competitions for 10 years, a little more serious in the last three to four years and then sending samples out to farther competitions,” Schaar says.  “The competitions really help with brewing by reading the judges’ feedback as well as talking to other homebrewers and hearing other techniques.  Craft beer has gotten huge in the past five to ten years.  My equipment and craft has also grown over that time starting with just a pot on the kitchen stove to now having a fairly extensive system in my garage.”

 

In addition to entering homebrew competitions, Schaar also judges similar homebrew competitions.  He says judging is another good way to expand your palate and learn things to incorporate into his own beers.

 

Schaar has one more prestigious competition to go.  He has two beers qualified for the Master’s Championship of Amateur Brewing competition (MCAB).  This is an annual national championship competition for homebrewers.  Brewers qualify for this event by competing in various qualifying events.  Placing first in any MCAB recognized category qualifies the entrant for admission into the MCAB championship competition, known as a “champions’ championship” in the homebrew circuit.

 

Schaar started at Mississippi River Distilling Company in October 2012.  He had watched the business from the ground up and often helped during bottling nights and other events.  His knowledge of brewing naturally translated into distilling.  “His brewing background has been a huge asset to Scot and to our company.”  said owner Ryan Burchett.  “Until it goes into the still, making whiskey is a brewing process.  So we’ve definitely learned from him. He has a real passion that shows in his beers and in the spirits he makes here.  We’re really excited that he is getting some formal recognition for it.”

 
Chipotle’s stealth move into pizza PDF Print E-mail
News Releases - Food & Dining
Written by Peter Romeo, Restaurant Business newsletter Vice President & Editorial Director   
Thursday, 19 December 2013 14:58

It could be the biggest Duh! in restaurant history. Entrepreneurs of all stripes and levels of capitalization are jockeying to become the Chipotle of the pizza market.  Why wouldn’t Chipotle make a run at becoming the Chipotle of pies and sauce? Turns out it’s doing exactly that.

The burrito chain issued a statement Wednesday that confirmed reports of a quiet entry into the so-called better pizza market. Since May, it’s been running a pizzeria in Denver in collaboration with local restaurateurs Bobby Stuckey and Lachlan Mackinnon-Patterson. Chipotle said a search is already underway elsewhere in the city for second and third units of Pizza Locale.

The fast-casual concept could be a Chipotle without the rice and beans. Customers move along a prep line, specifying what toppings they want on their pie to a pizza maker on the other side of the glass.

True to the set-up of virtually all better-pizza start-ups, Pizza Locale features a high-temp oven that bakes the pies in a flash. Chipotle said the cook time is less than two minutes.

The concept also hews to the emerging segment’s model for serving wine. Red and white selections will be sold from a tap, eliminating the need for servers to uncork a bottle.

The press release notes that Stuckey is a master sommelier. Business partner Mackinnon-Patterson is a chef. The two collaborated on Fesca Food and Wine.

They make no mystery as to where they drew inspiration for Pizza Locale. The press release specified that the concept is a fast-casual reduction of a full-service restaurant in Boulder, Colo., that also operates under the name Pizza Locale.

Confirmation of Chipotle’s venture, apparently triggered by a Denver-area blog post and a story in The Wall Street Journal, is the second announcement this week of an entry into the pizza market by a dominant player in another quick-service segment. A Subway franchisee has disclosed plans to open a pizza version of the sandwich concept on the campus of the University of Nebraska.

 
Creekside Vineyards Wants You to Make Merry With Them PDF Print E-mail
News Releases - Food & Dining
Written by Jen Mital   
Thursday, 19 December 2013 14:20
Top 5 Reasons to Make Merry with Us
There is a bit of fantastic inside every bottle & breakfast...
#5. We Live Local
Winemaker John Mital & Neighborhood D'Vine Vineyard Owner Dick Ghys unload La Crescent Grapes at the Winery

* working with Illinois vineyards, 5 within the greater QCA

  • * purchasing ONLY wine bottles MADE IN THE USA

* supporting local artists & carrying their products  (cards, jewelry, paintings, hand turned bowls, even CV keychains)

 

* Embracing our partnerships with Indigo Wellness, Ski Snowstar Winter Sports Park, Oakwod Country Club, Two Rivers Massage, Pinnacle Country Club, & DeBord Catering & Cafe

 

#4. Quality over Quantity

Every vintage is unique, and we seem to be on a roll... 2011-2012 vintages earned a total of 17 MEDALS, including 2 GOLDS! (& we haven't even released all of 2012!)
October-December Releases
2012 Sundaze Seyval
2012 Rock Island Red Frontenac
2012 Blushing Bonnie Chambourcin
2012 Country Road Chambourcin Limited Reserve

Try them all at the Preemption Tasting Room, Tuesday-Sunday, 1-6pm
(Closed Christmas Eve, Christmas Day, New Year's Eve, & New Year's Day)
#3. We Give Back
Kellsey McGuire signing a bottle of Hope
to be auctioned off for Candy Bar Bingo in February at the Stern Center. Photo taken September, 2013 @ CV Wine Terrace at the Hope in a Bottle Kick Off.
Creekside Vineyards Supports:
Ribbons for Kellsey: $4 from every bottle of Hope supports children with epilepsy in the QCA

River Music Experience


Rock Island Broadway Historic District

Sherrard Academic Foundation


Sherrard Pumpkin Fest


Arrowhead Ranch


American Red Cross, Time for Tots Daycare, Sherrard Library, National Wild Turkey Federation, BiState Awareness Ride, & Others

#2: Our Inn Packages are Priceless
reviews from bedandbreakfast.com

winter-clothing-couple.jpg
Heaven on a Hill, 5 stars on June 30, 2013

"My husband and I stayed for our anniversary. We could not have been happier, Bev and Don have a wonderful place. Relaxing, quiet and peaceful. Great food!"

 

Absolutely the best B & B, 5 stars on August 06, 2013
"Don't miss this place! When looking online for a place to spend a girls weekend
... It was the most wonderful trip I have had in years!"

Quiet country inn close to the Quad Cities, 5 stars on November 02, 2013

"My husband and I recently spent 3 nights at Creekside and we couldn't have been more pleased. Owners Bev and Don are very welcoming and extra accommodating. Food was superb - we never had room for lunch and hardly needed dinner after Bev's wonderfully prepared breakfasts. We would highly recommend this beautiful, off-the-beaten-path gem of a B &B."


For more information on the Inn, click HERE
#1. We Celebrate You!

Gift Baskets Available
As a THANK YOU, we now have MONTHLY DRAWINGS at the Tasting Room.  This is December you could win a $40 gift certificate to Ski Snowstar!
We offer volume discounts (5% off 6 bottles, 10% of a case)

Every Veteran's Day we give away a night's stay at the Inn to honor a veteran (thank you for your service!)

We offer a Case Club Membership with automatic enrollment; read about this HERE!
Enjoy the Holidays!
John & Jennifer, Don & Bev Mital
Creekside Vineyards Winery & Inn
Join Our Mailing List!
Catch Us Around Town...
Sat. Dec. 20th, 3-5pm:
Wine Tasting at Ski Snowstar Lodge (Andalusia, IL)

Mon. Jan. 6th, 6:30-7:30pm:
Hobby Wine Making & Vineyard Planning with John Mital ( Sherrard Public Library; RSVP appreciated)

Sun. Jan 12th: 3-5pm:
Wine Tasting at Ski Snowstar Lodge (Andalusia, IL)

Jan 13-17: CBS4 WHBF Weather Trivia:
Watch for a chance to win Creekside Vineyards Gift Certificates!

Sat. Jan 18th:
River Music Experience Winter Wine Festival (samples galore) @ the Stern Center (enjoy a glass of Creekside Vineyards wine in partnership with DeBord Catering)

 
Six Tips for Quick and Convenient Healthy Eating During the Holidays from a Holistic Chef PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Wednesday, 18 December 2013 13:19
For many people, the holidays involve indulging in buffet tables loaded with lots of fattening, processed foods and sugary sweets.

For those of us who strive the rest of the year to eat a healthy diet while leading busy lives, it can be a challenging time. Not only are we busier than ever, we know that all those foods we usually try to avoid are going to give us indigestion, sap our energy, and pile on the pounds.

“It really isn’t hard to give yourself, your family and friends the gift of delicious, nutrient-rich meals over the holidays,” says holistic chef and certified healing foods specialist Shelley Alexander, author of “Deliciously Holistic,” (www.aharmonyhealing.com), a new, full-color cookbook featuring more than 154 of her favorite healing foods recipes and 50 pages of holistic lifestyle tips to increase energy and immunity.

“Instead of heading to the local supermarket, visit a farmers’ market, where you can buy fresh, local, seasonal and organic produce, along with other nutritious foods created by farmers and local food artisans,” she says. “You’ll have a much more enjoyable experience in addition to stocking up on all the ingredients you need to have handy. You can also find excellent choices at natural and health food stores.”

Nutrient-rich, whole foods that don’t have unnatural fillers and other additives, including seasonal, organic vegetables and fruits, wild-caught seafood, and pasture-raised, organic chicken and meats that come from well-fed, unadulterated, healthy animals, will completely nourish your body, make you feel better and ramp up your energy, she says. And you’ll find you won’t overeat, so it’s much easier to maintain your weight without counting calories.

Alexander offers six tips for quick and convenient healthy eating during the holidays.

• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.)

• Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers. Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes. Clean and marinate enough meat or poultry for dinners over the next few days.

• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that’s already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.

• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are pasture-raised, wild turkey with sage and garlic, baked wild salmon with lemon and herbs, steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and healthy sweeteners like coconut sugar or raw honey.

• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you’ll have plenty of on-the-go snacks with a long shelf life. Dehydrators are convenient and easy to use; Alexander recommends Excalibur.

• Make batches of fermented vegetables twice a month. Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They’re loaded with probiotics – the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.

“Stick to whole, healthy foods this holiday season, and you’ll feel so good, you won’t want to go near the buffet table at your office party,” Alexander says.

About Shelley Alexander, CHFS: Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef’s training at The Los Angeles Culinary Institute. Alexander is a holistic chef, certified healing foods specialist, cookbook author, and owner of the holistic health company, A Harmony Healing, in Los Angeles.

 
CARL’S JR. AND HARDEE’S TEAM UP WITH TERRELL OWENS IN ODE TO PHILLY’S MOST FAMOUS FOOD PDF Print E-mail
News Releases - Food & Dining
Written by Angie Taylor   
Tuesday, 17 December 2013 17:03

Former Philadelphia wide receiver helps chains reintroduce Philly Cheesesteak Thickburger on new Fresh Baked Buns

 

CARPINTERIA, Calif. – Dec. 17, 2013 – Former Philadelphia pro wide receiver Terrell Owens will soon share the love for Philly’s most famous food item, the iconic Philly Cheesesteak, in a new ad for the return of the Carl’s Jr.® and Hardee’s® Philly Cheesesteak Thickburger® – the chains’ tribute to, and twist on, Philadelphia’s classic cheesesteak sandwich. Premiering later this month, the humorous new spot titled “Philly Love” will follow Owens down memory lane as he lightheartedly reflects on his hot-and-cold relationship with the City of Brotherly Love. The Philly Cheesesteak Thickburger is available now at all Hardee’s locations and will be available at Carl’s Jr. locations starting tomorrow.

Back by popular demand, the meat-on-meat Philly Cheesesteak Thickburger features flavorful, thinly sliced steak, grilled onions and green peppers, melting Swiss and American cheeses and mayonnaise atop a charbroiled, 100 percent Black Angus Beef Thickburger patty, all served on a Fresh Baked Bun that’s baked fresh inside the restaurants every day. The meaty guest-favorite was last featured on the Carl’s Jr. menu in 2010 and at Hardee’s in 2008.

“We pioneered the idea of putting great American sandwiches on a burger – or using ‘meat as a condiment’ as Jay Leno riffed about the practice on The Tonight Show with Jay Leno – and the Philly Cheesesteak Thickburger has been our most popular creation,” said Brad Haley, chief marketing officer for Carl’s Jr. and Hardee’s. “This time around, the Philly Cheesesteak Thickburger is better than ever because we serve it on our new Fresh Baked Buns. The slightly sweeter, denser buns that are baked fresh in our restaurants really bring out the flavor of the charbroiled 100% Black Angus beef patty, the thinly sliced steak and the grilled onions and peppers.”

“And, who better to help us promote the best-ever Philly Cheesesteak Thickburger than former Philadelphia pro wide receiver Terrell Owens? Terrell had sort of a love-hate relationship with Philly fans and we make the most of that in the humorous ad campaign for the burger. I think the world will see that he has pretty good acting chops and doesn’t mind poking fun at himself.”

“I really liked the idea for the ad on this one,” said Owens. “It was a great way to tie into my career and it was fun to try my hand at acting.”

Created by Los Angeles- and Amsterdam-based creative agency 72andSunny, the new Philly Cheesesteak Thickburger commercial will begin airing nationally on Dec. 30 and will also be featured on the Carl’s Jr. and Hardee’s YouTube channels (www.youtube.com/carlsjr and www.youtube.com/hardees).

“When you have a great product like this, an in-your-face sports town like Philly, a controversial elite athlete like Terrell Owens, and an audience of young, hungry guys, our job is to get out of the way and let them do what they do best,” said Glenn Cole, chief creative officer at 72andSunny.

The Philly Cheesesteak Thickburger is available as a single, double or Six Dollar or 1/3lb. Thickburger starting at $3.69 for the single and can also be ordered as a combo meal with fries and a drink. Prices may vary by location.

Stay tuned to Facebook (www.facebook.com/carlsjr and www.facebook.com/hardees) and Twitter (www.twitter.com/carlsjr and www.twitter.com/hardees) for the latest product news.

About CKE Restaurants Holdings, Inc.

CKE Restaurants Holdings, Inc. (“CKE”) is a privately held company headquartered in Carpinteria, Calif. Through its subsidiaries, CKE owns and licenses Carl’s Jr.® and Hardee’s® quick-service restaurants.  CKE operates Carl’s Jr. and Hardee’s as one brand under two names acknowledging the regional heritage of both banners.  CKE has a total of 3,410 franchised or company-operated restaurants in 42 states and 30 foreign countries and U.S. territories.  Known for its one-of-a-kind premium menu items such as 100 percent Black Angus Six Dollar Thickburgers®, Made from Scratch Biscuits™, Hand-Breaded Chicken Tenders™ and Fresh Baked Buns, as well as an award-winning marketing approach, the Carl’s Jr./Hardee’s brand continues to deliver substantial and consistent growth in the U.S. and overseas.  Since the end of Fiscal Year 2011 and through November 4, 2013, our most recently completed fiscal quarter, CKE’s annual system-wide sales were up 15% and the number of franchised and company-operated restaurants increased 8% worldwide, driven by 2% domestic growth and 53% growth outside the U.S.   The Carl’s Jr./Hardee’s system is now 74% franchised, with international restaurants representing 16% of the system.  For more information about CKE, please visit www.ckr.com or its brand sites at www.carlsjr.com and www.hardees.com.

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