Food & Dining
Frogmore Stew at Miss Mamie's Food Tasting PDF Print E-mail
News Releases - Food & Dining
Written by Laura Van Barg   
Friday, 17 January 2014 15:35

INTRODUCING A SOUTH CAROLINA FAVORITE; FROGMORE STEW

Food Tasting To Be Held At Miss Mamie’s

MOLINE, IL/ January 17, 2014 – Miss Mamie’s Restaurant and Bar in Moline is hosting a food tasting on Monday, January 27th beginning at 6:00pm. Miss Mamie’s will be introducing the South Carolina Favorite; Frogmore Stew to their menu.  The stew features succulent jumbo shrimp, spicy sausage, corn on the cob, and Yukon gold potatoes simmered in a rich, savory broth (frogs not included).

In addition to Frogmore Stew, Miss Mamie’s will feature several appetizers, an array of locally and regionally brewed beer, as well as a variety enticing wines currently on their wine list to give guests a feel for the possibilities of what could go with this exciting new entrée.

Reservations are limited to 50 people and the cost is just $30.00 per person. All proceeds and donations from this event will go to a scholarship for the Scott Community College Chef Apprentice Program.

Miss Mamie’s’ Chef and Owner, Mike Osborn, wants to bring this fresh, new Costal Cuisine to the Quad Cities, “This event offers local foodies a chance to be the first to taste a new entrée, as well as our other selections”

To reserve your spot at Miss Mamie’s Food Tasting, call 309-762-8336.  Again, reservations are limited.

The Food Tasting event is a piece of their new, fresh look introduced earlier this year. Miss Mamie’s has made some dramatic renovations to their restaurant, as well as incorporating this new look. These changes compliment the rich tradition of entrees this restaurant has been known for throughout the area, while adding an upbeat and relaxed flair to your experience.

About Miss Mamie’s: Miss Mamie’s Restaurant and Bar is located it Moline, Illinois.  We define fresh as locally sourced steaks, cut in our kitchen. The best seafood we can buy. Crisp salads with house-made dressings. Original entrees crafted by a culinary chef and offered at a good value in an established, locally owned Quad Cities restaurant. Our restaurant and menu embody a casual coastal flair you won’t find anywhere else in the area. There’s something for every food mood and flavor lover, so let us take care of your current craving, whether it’s salad or steak, sandwiches or seafood.

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About Mike Osborn: Miss Mamie’s’ Chef/Owner, Mike Osborn, is a Quad Cities native who has been in the restaurant field his entire professional career.  Mike trained at the most prestigious culinary school in the U.S., the Culinary Institute of America, and he has cooked in private clubs throughout the Country and owned a bagel chain. In 1995, Mike became the head chef at Miss Mamie’s. He helped open another location in Davenport, which is now Mo Brady’s Steakhouse, and in 2007, he purchased Miss Mamie’s Restaurant & Bar and Mo Brady’s Steakhouse. Mike has always been serious about food. He takes care to select just the right ingredients, cook them properly and create excitement on the plate.

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The Essential Super Bowl Party Food Book is "Flannel John's Tailgating Grub & Couch Potato Cookbook" PDF Print E-mail
News Releases - Food & Dining
Written by Tim Murphy   
Monday, 13 January 2014 10:59

Are You Ready for Some Football Food? Fire Up Your Super Bowl Party with “Flannel John’s Tailgating Grub & Couch Potato Cookbook”

Football and food go hand and hand, or rather hand and mouth. Author Tim Murphy understands the connection between the national obsession and gastronomic perfection. That is why he has penned another in his series of “cookbooks for guys” with “Flannel John’s Tailgating Grub and Couch Potato Cookbook – Food for the Football Fanatic.” ($9.95)

“Whether you’re in the parking lot of the stadium, hunkered-down in the man cave with friends or flying solo in that old recliner, the right food makes the game that much better,” says Murphy.

The 140+ recipes for snacks, drinks, desserts and main munchies in the book are definitely infused with the spirit of the gridiron, past and present.

“This is football food for football fans,” says Murphy. “You’ll find items like Cheesehead Straws, Long Bomb Nachos, World League Wings, Frozen Tundra Chili, Razorbacks in a Blanket, Woody’s Buckeyes, Gang Green Punch and Seven Blocks of Granite Dip.”

 

Does Murphy have a favorite?

“Two actually,” he says. “I grew up in Chicago so I had to give a nod to Mr. Ditka with ‘Da Coach’s Pork Chops’. I also named a dessert for one of the greatest football monikers of all time, Emerson Boozer. That is just a rock solid, tough, snot-knocking name and player. He played for the Jets in the seventies. So I’ve named the ‘Emerson Booze Balls’ after him. Perhaps I should have named a side of beef dish after him.”

Tim Murphy has written ten “cookbooks for guys” with another dozen planned over the next two years. He has focused on hunters, campers, single guys, mountain men, the kitchen-challenged, hot dog lovers and wild game enthusiasts. His “Cookbooks for Guys” series started out as a bit of a joke for deer camp friends, but has blossomed into a cottage industry.

“I wrote the first one for friends. They would show up at deer camp or the fishing cabin with beef jerky, a block of cheese and a case of beer. Aside from the olfactory assault and possible heart-stopping properties, the camp needed food with substance. They needed dishes that were easy and quick to prepare from breakfast and lunch, to dinner, snacks and sides. The first one sold so well, I know I was on to something. Cookbooks aimed at guys, their lifestyles and tastes.”

Murphy’s second “Non-Flannel John” book, The Tube Steak Boogie being the first, will be out January 31st, 2014. It’s called “The Rock & Roll Cookbook - You Cook Me All Night Long” followed in March by “Flannel John’s Bacon and Burgers Cookbook.”

 

His other titles include:

Flannel John’s Woods and Water Cookbook

Critters, Fritters, Chili and Beer”

($7.95)

 

Flannel John’s Pirate Galley Cookbook

Coastal Cuisine and Maritime Meals from Oceans, Lakes and Rivers”

($7.95)

 

Flannel John’s Mountain Man Cookbook

Frontier Food from the Hills, Country and Backwoods”

($7.95)

 

Flannel John’s Hearty Bowl Cookbook

Soup, Stew, Chili and Chowder”

($7.95)

 

Flannel John’s Single Guy Cookbook

Simple Recipes with Six Ingredients or Less”

($7.95)

 

The Tube Steak Boogie Cookbook

A Celebration of Hot Dogs, Sausage, Brats & Kielbasa”

($7.95)

 

Flannel John’s Hunting Cabin Cookbook “Venison, Fowl & Wild Game”

($7.95)

 

Flannel John’s Cookbooks for Guys Anthology

Selected Recipes from the First Eight Books in the Series”

(Double-Sized $12.95)

 

Who is Flannel John? “Flannel John is based on a few old hunters I knew from Michigan’s upper peninsula,” says Murphy. “I wanted to honor their spirit and what they taught me. He is part Babe Winkelman, Ted Nugent, Red Green, Grizzly Adams and crusty mountain man.”

Who is Flannel John? “Flannel John is based on a few old hunters I knew from Michigan’s u

Tim Murphy is a graduate of Western Michigan University. This 24-year radio veteran spent

17-years hosting morning radio shows in Alaska, Wisconsin, North Dakota, and Wyoming plus several Michigan cities including Holland, Muskegon, Traverse City, Saginaw and Houghton. Murphy has had a long career as a freelance and comedy writer. His work has appeared in dozens of outlets including Backwoods Home Magazine, The Porcupine Press U.P. Magazine, National Lampoon, The Traverse City Record Eagle and ABC Radio Network. He lives in Seaside, Oregon with his wife LisaMarie Costanzo.

All ten books can be found at Amazon.com and at www.flanneljohn.com. For additional information on the books, to interview the author, request photos and graphics contact Tim Murphy at (701) 238-1775 or at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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IOWA GROCERY SHOPPERS MOST INTERESTED IN TASTE, PRICE WHEN THEY BUY MEAT, POULTRY AND DAIRY: New Iowa Farm Bureau Food & Farm Index Also Highlights Importance of Food Labels PDF Print E-mail
News Releases - Food & Dining
Written by Andrew Wheeler   
Monday, 13 January 2014 10:14

WEST DES MOINES, IOWA – January 10, 2014 – When it comes to meat, poultry and dairy products, “price” and “taste” drive most purchasing decisions of Iowa grocery shoppers, according to new research from the Iowa Farm Bureau Food and Farm IndexSM, conducted online by Harris Interactive® in November and December of 2013.  Nearly 8 in 10 Iowa grocery shoppers cited price (79% for meat/poultry; 80% for dairy) and taste (76% for meat/poultry; 77% for dairy) among the most important factors to them when buying meat, poultry and dairy products.  That finding on price was consistent, even among higher income Iowa grocery shoppers (those who make $75,000 or more).

The next most important considerations for Iowa grocery shoppers are “food safety” (39% for meat/poultry; 40% for dairy) and “nutrition” (41% for meat/poultry; 37% for dairy).

The Iowa Farm Bureau Food & Farm IndexSM surveys Iowa residents between 20 and 60 years old who have primary or shared responsibility for household grocery shopping; 502 such respondents were interviewed for this wave of research. It is the first in a semi-annual survey of Iowans to study the factors driving their food purchases.

Iowa grocery shoppers read labels

While the survey points to the common sense food priorities of Iowa shoppers, it also shows they’re hungry for more information about how or where their food is grown or raised.  About two-thirds of Iowa grocery shoppers (68%) pay attention to such labels on their food.  Among those who do, the highest percentages say labels indicating that the food was raised in the U.S. (50%) give them the information they are seeking, followed by raised locally (43%), hormone free (36%) or antibiotic free (32%).

“This survey shows us there is an opportunity for farmers to share how they raise farm animals

or use antibiotics to protect the animals’ health and that’s an important issue because here in Iowa, where we lead the nation in several types of meat production, there are too many Iowans who don’t understand the ‘big picture’ of antibiotic use on the farm,” said Dr. Scott Hurd, DVM, PhD and Associate Professor, Iowa State University College of Veterinary Medicine.

Hurd, who served as Deputy Undersecretary for Food Safety at the USDA in 2008, directing all federal meat and poultry inspection, says advances in feed, housing and veterinary medicine guide the care of all food chain animals and by law, there are strict withdrawal guidelines.  “That means no animals are on antibiotics when they go into the food chain, so there are zero antibiotics in meat.  Furthermore, Iowa farmers are also subject to standards of care on the farm which require regular supervision, ongoing research and certification programs to make sure animals raised in Iowa are kept safe, well-fed and pain-free,” he said.

Farmers agree the Iowa Farm Bureau Food and Farm IndexSM shows a need for conversations to continue with consumers. “This shows us that Iowans believe their food is safe, but they want information about their food, so this is an opportunity for all farmers to connect with them and clarify a few things.  Since many Iowa shoppers pay attention to labels that claim the food is ‘raised hormone free’, they need to know that all foods come from living organisms and all living organisms have hormones.  In fact, science has long documented (http://www.usmef.org/growth-hormones-in-cattle/) that meat or dairy products have a fraction of the amount of hormones that cabbage contains.  This is an opportunity for critical food safety dialogue,” said Craig Hill, Iowa livestock farmer and president of IFBF.

Farmers more trusted than doctors regarding food safety questions (Click here for Infographic)

The Iowa Farm Bureau Food and Farm IndexSM also showed that when it comes to the most trusted sources about food safety information, farmers (26%) ranked higher than dietitians/nutritionists (16%), medical professionals (11%), the government (7%), food companies (5%) or chefs/cooks (2%).

Additionally, 50 percent of Iowa grocery shoppers ranked farmers in their top three – the highest

percentage for this status – followed by dietitians/nutritionists (46%).

Methodology

Harris Interactive conducted the survey online on behalf of the Iowa Farm Bureau, within the United States from November 21-December 2, 2013.  A total of 502 Iowa residents aged 20-60 were surveyed, who have primary or shared responsibility for grocery shopping for their household.  For a complete methodology, including weighting variables, please contact Laurie Johns at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

About Harris Interactive

Harris Interactive is one of the world’s leading market research firms, leveraging research, technology and business acumen to transform relevant insight into actionable foresight.  Known widely for the Harris Poll, Harris offers proprietary solutions in the areas of market and customer insight, corporate brand and reputation strategy and marketing, advertising, public relations and communications research across a wide range of industries.  For more information, please visit www.harrisinteractive.com.

For more information on the Iowa Farm Bureau Food and Farm IndexSM, please visit Iowa Farm Bureau at www.iowafarmbureau.com.

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About Iowa Farm Bureau

The Iowa Farm Bureau Federation is a grassroots, statewide organization dedicated to enhancing the People, Progress and Pride of Iowa.  More than 153,000 families in Iowa are Farm Bureau members, working together to achieve farm and rural prosperity.  For more information about Farm Bureau and agriculture, visit the online media center at www.iowafarmbureau.com.

 
BANDITS TAKING VALENTINE’S DAY DINNER RESERVATIONS PDF Print E-mail
News Releases - Food & Dining
Written by Marco LaNave   
Friday, 10 January 2014 13:58

Private luxury suites, Suite Level, and Sky Deck seating available for two nights Valentine’s Day weekend

DAVENPORT, Iowa (JAN. 9, 2014) – Quad Cities-area couples seeking a uniquely romantic setting and dining experience this Valentine’s Day weekend can now make their reservations for a Valentine’s Day Dinner in the private luxury suites, Suite Level or Sky Deck at the award-winning Modern Woodmen Park.

Couples can choose either of two nights this Valentine’s Day weekend to enjoy a four-course gourmet meal at the venue voted the Best Minor League Ballpark in a nationwide vote by 10Best.com and USA TODAY. Couples may choose to rent a private luxury suite, a table on the stadium suite level or take in the spectacular view of the ballpark, Centennial Bridge, Mississippi River and downtown Davenport from a table in the glass-enclosed, climate-controlled Sky Deck.

“The Valentine’s Day Dinner treats couples to an wonderful atmosphere, delicious meal and delightful evening at Modern Woodmen Park,” said River Bandits co-owner Dave Heller. “The unique setting, first-rate service and fantastic dining experience at this unique venue provides Quad Cities couples a truly memorable way to celebrate Valentine’s Day.”

Dinner reservations are available for Valentine’s Day, Friday, Feb. 14 (5-9 p.m.) or Saturday, Feb. 15 (5-9 p.m.). Couples can choose a table on the Suite Level for just $80 per couple, Sky Deck for just $90 per couple, or a private, candle-lit luxury suite for $100 per couple. A group of four may share a suite for $200, a group of six for $275, and a group of eight for $350. With each dinner, the couple will also receive a complimentary pair of tickets to any 2014 River Bandits home game.

Every meal includes a shared appetizer, in addition to a a soup or salad, and an entrée with two sides, followed by a shared dessert. Couples may also add to their evening with a bottle of champagne or wine.

Reservations can be made by calling Taylor Satterly or Alli Costello at 563-324-3000 or by emailing This e-mail address is being protected from spambots. You need JavaScript enabled to view it or This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Reservations must be made by 5 p.m. on Thursday, Feb. 6.

“The Valentine’s Day Dinner is one of the most popular special events at the ballpark, and it is a splendid opportunity to experience the most premium areas of a year-round venue,” said General Manager Andrew Chesser. “We look forward to hosting each couple that celebrates this Valentine’s Day at Modern Woodmen Park.”

UP NEXT: Season-ticket holders can still guarantee their same seats for the upcoming season, but time is running short! Ticket-plan holders must renew their plans with a $50 deposit per seat by Jan. 31, in order to keep the same seats as last season. Contact your account representative or call 563-324-3000 today to renew your ticket plan. To order ticket plans - with new lower prices - for next season, call the River Bandits box office at 563-324-3000 or visit www.riverbandits.com to download the season ticket order form. Season ticket and mini-plan packages start at just seven games and begin at less than $40. Call a River Bandits account representative today to choose your seats and get the details of our various mini-plan packages.

ABOUT THE BANDITS: Having just been named Ballpark Digest's winner of Best Ballpark Improvement in America under $1 million, the River Bandits ownership is making one of the biggest improvements to Modern Woodmen Park since the ballpark was first built back in 1931! A new Ferris wheel, standing 112 feet over the playing field, is opening this spring, along with a carousel, a new ride called a "Drop and Twist," an expanded zip line, and many other new games and attractions. In 2013, the team unveiled a new 220-foot long dual zip line, a rock climbing wall, and a number of new bounce houses. The team's major league affiliate, the Houston Astros, just saw all six of its affiliates reach the playoffs - the first time in a decade any MLB team can claim such success. The River Bandits were one of three affiliates to reach the championship round and one of two to win their league championship.

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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.”

 
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