Food & Dining
News Releases - Food & Dining
Written by Angie Taylor   
Tuesday, 27 August 2013 09:00

Spicy new burgers for both brands, plus Buffalo Chicken Tenders at Hardee’s, feature iconic Frank’s® RedHot® Buffalo Wings Sauce


CARPINTERIA, Calif. – Aug. 20, 2013 – Just in time for the start of football season, Carl’s Jr.® and Hardee’s® today announce new menu items featuring the bold flavors of spicy Buffalo wings. The Buffalo Blue Cheese Burgers at Carl’s Jr. and Hardee’s feature authentic Frank’s RedHot Buffalo Wings Sauce, blue cheese crumbles, Swiss cheese, mayo, red onion, tomato and lettuce atop a charbroiled beef patty and served on a sesame seed bun. In addition, Hardee’s is offering Buffalo Chicken Tenders dipped in Frank’s RedHot Buffalo Wings Sauce with buttermilk ranch dipping sauce. The new burger and chicken tenders are available now at all Hardee’s locations. The Buffalo Blue Cheese Burger will be available at Carl’s Jr. starting tomorrow, Aug. 21.

“For most guys, football season isn’t football season without Buffalo wings and burgers,” said Brad Haley, chief marketing officer of Carl’s Jr. and Hardee’s. “So, since we’re in the burger business, we began playing around with the unique flavors of Buffalo wings on a burger and found that the combination tasted great. The spicy, vinegar kick of authentic Frank’s RedHot sauce is cooled down by the fresh produce and the creaminess of the blue cheese crumbles and Swiss cheese. It really is the best of both all-American classics coming together for the first time.”

For those who want their Buffalo wings on the more traditional side, Haley said, “At Hardee’s, we’re also dipping our popular Hand-Breaded Chicken Tenders in Frank’s RedHot Buffalo Wings Sauce and serving them with a side of creamy buttermilk ranch dipping sauce to make really good boneless Buffalo wings. So, we’ve pretty much got your Buffalo wings cravings covered.”

To capture the authentic taste of true Buffalo wings, Carl’s Jr. and Hardee’s turned to iconic hot sauce Frank’s RedHot. Made with full-bodied cayenne peppers, vinegar, garlic and other spices, Frank’s Original RedHot Sauce became a culinary legend when it was used on the very first buffalo wings created in Buffalo, N.Y., in 1964.

The Buffalo Blue Cheese Burger is available for purchase as a single, double or Six Dollar Burger or Thickburger starting at $2.89 for the single and can also be ordered as a combo meal with fries and a drink. The Buffalo Chicken Tenders are available at Hardee’s in three-piece and five-piece servings starting at $3.49. Prices may vary by location.

The football-themed ad for the Buffalo Blue Cheese Burger, featuring the theme music from Monday Night Football, can be viewed on the brands’ YouTube channels ( and and will start airing nationally at the end of August.

Stay tuned to Facebook and Twitter ( and for the latest on the flavor of the football season.

About CKE Restaurants Holdings, Inc.

CKE Restaurants Holdings, Inc. is a privately held company headquartered in Carpinteria, Calif. As of the end of the first quarter of fiscal 2014, the company, through its subsidiaries, had a total of 3,347 franchised or company-operated restaurants in 42 states and 28 foreign countries and U.S. territories worldwide, including 1,391 Carl’s Jr.® restaurants and 1,951 Hardee’s® restaurants. For more information about CKE Restaurants Holdings, please visit or its brand sites at and

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Parks and Recreation Nature Programs Presents: PDF Print E-mail
News Releases - Food & Dining
Written by Davenport Parks & Recreation   
Tuesday, 20 August 2013 14:09
fall harvest

This Week at the Freight House Farmers' Market PDF Print E-mail
News Releases - Food & Dining
Written by Freight House Farmers' Market   
Friday, 16 August 2013 15:27

The Market Can Save You Cash

Here are some tips to making the most of the market.

Buy what's in season. For example sweet corn is now widely available from many vendors. Prices generally are affected by the availability.  

Buy in bulk, many vendors will sell you a box, a bushel or by the dozen for less.

Some vendors have blemished items that are great for canning, freezing or putting in your favorite recipes often at a great discount.

Some vendors sell ripe and ready to eat for that day.  At the end of the day they often will bundle those items at a better price.

Watch the prices.  In the store you generally pay by the pound and at the market often items are priced by the pint, quart or each.  A pound of peaches is generally only one xlarge peach in the store and  might be $2.49 per pound so 5 peaches might be $12.45 in the store. Compare to a quart that has 5 peaches at the Market  at $4.00 makes them only 80 cents each a savings of $8.00!

When it comes to your health and family knowing what you eat and where it comes from is PRICELESS!

Don't want to carry all of your items to the car?  We have both shopping carts and produce wagons to help you shop and transport them to your car.  Be sure to leave them at the market for others to use.

Plenty of parking available!

Parking during the Market.

The Freight House west parking lots can be accessed by taking River Drive to Western, or Gains from either the east or west, or you may also park directly North of the Freight House in the Community Health lot.

News Releases - Food & Dining
Written by Andrew Wheeler   
Wednesday, 14 August 2013 11:35

WEST DES MOINES, IOWA – Aug. 13, 2013– Justin Palmer of Winterset was crowned the 2013 Iowa Farm Bureau Cookout Contest winner.  Palmer beat out 51 other grillers, representing counties from around the state, to win the 50th annual competition.  The annual Iowa Farm Bureau-sponsored contest featured outdoor chefs using their best grilling, roasting and smoking techniques.  “Every year, we are amazed at the competitiveness and creativity of Iowa’s grillers. Each recipe has been tested and tasted and each one brings out the different qualities and traits of each type of meat,” said Iowa Farm Bureau President Craig Hill.  “Iowa’s livestock producers are so proud to raise healthy livestock that provide important sources of protein and inspiration for cooks like the ones at our annual contest.”

Cookout Contest champion, Palmer, won first place in the beef category before being selected by the judges as the overall winner.  He received $200, a crown and a permanent trophy as the 2013 Iowa Farm Bureau Cookout Contest Champion.

Other first place winners and their categories were: Helen Schubert of Clarion, lamb; Luke Spencer of Logan, pork; Ashley Hanson of Kamrar, poultry; Sara Cronk of Toledo, turkey; and Gene Petersen of Vinton, combo/speciality.  All winners received $75.

Second place winners and their categories were: Andy Grein of Wesley, beef; Bruce Campbell of Marshalltown, lamb; Andy Wilson of Salem, pork; Tracy Christeson of Exira, poultry; Nate Miller of Davenport, turkey; and Mary Weisinger of Ft. Madison, combo/specialty.  All second place winners received $50.

Winners in special categories were youth first place – Trenton McDonald of Hamilton and youth second place – Andrea Greve of Harlan; showmanship – Bruce Campbell of Marshalltown; and team – John Sellman of Alburnett, Chad Meyer of Cedar Rapids and Scott Bahmann of Vinton.  The youth winner received a gas grill and $75 and second place received $50 as prizes from the Iowa Propane Association.  The showmanship winner received $100.  The team winners received $150.

Prize sponsors for the Cookout Contest include: the Iowa Farm Bureau Federation, Farm Bureau Financial Services, GROWMARK, Inc., Iowa Propane Gas Association, Iowa Pork Producers Association, the Iowa Beef Industry Council, the Iowa Turkey Federation and the Iowa Poultry Association, and the Iowa Sheep and Wool Promotion Board.


Shrimp Corndog Wins Iowa State Fair New Food Contest PDF Print E-mail
News Releases - Food & Dining
Written by Lori Chappell   
Tuesday, 13 August 2013 12:12

DES MOINES, IA (08/13/2013)(readMedia)-- The Shrimp Corndog took top honors in the New Food Contest at the 2013 Iowa State Fair. The tasty new treat bested two other finalists after receiving over 75 percent of the votes. The winning dish will be available throughout the Fair, August 8-18.

The champion corndog offers a new twist on a Fair classic with three fresh shrimp dipped in corndog batter, fried to golden perfection and topped with a sweet jalapeno glaze. Fairgoers can find the savory snack at the Po Boy Stand on Rock Island Avenue.

Leslie Soukup will receive an official Iowa State Fair plaque and a year's worth of bragging rights for her winning entry.

The two other finalists, the Strawberry Smoothie On-a-stick and Bacon Wrapped Riblet, will also be available throughout the Fair at Turkey Time Concessions and Doc's Bud Tent, respectively.

Entries in the New Food Contest were open to all Fair concessionaires. Prior to the start of the Fair, the three finalists were chosen based on taste/flavor, presentation/appearance, creativity/originality and value. Fairgoers were invited to vote for their favorite finalist during the first four days of the Fair.

"Nothing Compares" to the 2013 Iowa State Fair, August 8-18. The Fairgrounds are located at East 30th and East University Avenue, just 10 minutes east of downtown Des Moines, and are open 7 a.m. to 1 a.m. each day of the Fair. Exhibit hours may vary. For more information, call 800/545-FAIR or visit

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