Food & Dining
Local Crepe Chefs serving up deliciousness at Dunn Bros. PDF Print E-mail
News Releases - Food & Dining
Written by Rick Martin   
Tuesday, 01 November 2011 12:01

Sunday mornings, treat yourself to something sweet.  Or something savory.  Treat yourself to La Lou Crepes!

Serving from 9am until 1pm inside Dunn Brothers Coffee at 787 Middle Road in Bettendorf, Lou and Chad create delicious crepes for you to enjoy.  The menu changes each Sunday, and some of the most recent flavors have been Banana Split, Chicken & Waffles, Nutella & Banana, Green Eggs & Ham, and Very Berry Banana.  There is at least one sweet selection and one savory selection each Sunday.

Add a Dunn Bros. coffee or tea beverage and you have yourself an nice breakfast or brunch.

Visit La Lou Crepes at their Facebook page: www.facebook.com/laloucrepes

 
MRDC Releases New Coffee Liqueur at November First Friday PDF Print E-mail
News Releases - Food & Dining
Written by Ryan Burchett   
Tuesday, 01 November 2011 11:27

Le Claire, Iowa, October 31, 2011 – Mississippi River Distilling Company is excited to announce the release of their second seasonal product, Iowa Coffee Company Liqueur, on November 4, 2011.  MRDC is once again partnering with an Iowa business on this product, this time Iowa Coffee Company from the Des Moines area.  The new spirit will be perfect for holiday gatherings and as a unique gift.

“The whole idea of the seasonal spirits is to bring some unique products to the market and also partner with other local businesses,” Ryan Burchett, MRDC owner and distiller, says.  “We were really excited that we knew someone in Iowa who was an experienced artisan coffee roaster.”

MRDC takes Iowa Coffee Company’s hand roasted Peruvian blend and infuses it into River Pilot Vodka.  Along the process, fresh cinnamon sticks and vanilla beans are added.  As a seasonal product, this is a limited, one time bottling with approximately 4,000 bottles for distribution.

MRDC features two signature cocktails at each First Friday.  This month we’ll have Mississippi Night for visitors to try, which is iced coffee with Iowa Coffee Company Liqueur (ICCL) and River Baron Vodka.  The second cocktail will be a Stone Post, a wonderful fall concoction.  It’s a mixture of apple cider, ginger simple syrup and River Pilot Vodka topped off with ginger beer.  Chef Stephanie Godke has also come up with three new recipes using MRDC products.  We’ll give samples of ICCL grilled skirt steak with a coffee dry rub, ICCL brownies with cappuccino frosting and River Rose Gin pear cake.

Iowa Coffee Company (ICC) owner Tom Sibbernsen has been roasting coffee for over 20 years.  Sibbernsen originally got started in the coffee business with a friend in Omaha and then moved back to his roots in Iowa to start ICC.  He had a coffee shop inside of Des Moines’ Mercy Hospital for 11 years and now sells his sought after beans through his website and at the popular downtown Des Moines farmer’s market.

“I thought the collaboration was a great idea,” Sibbernsen remarks.  “The reason I named my business ‘Iowa Coffee Company’ was not only because Iowa is where it was founded, but also because my business mission is to represent the core values of hard work, honesty, and friendliness that are characteristic of our state.  I know that Ryan and his team at MRDC share those values as well.”

Burchett says there aren’t many local artisan coffee roasters in Iowa and he was really excited about what Sibbernsen was bringing to the market.  “We thought it would be a great partnership to take fresh, locally roasted beans and combine them with our local farm fresh spirits.”

“This was a great opportunity to collaborate with another locally focused Iowa business and combine our products to create something completely new,” Sibbernsen says.  “It’s very satisfying to see ICC’s name not only on a coffee bag, but teamed with MRDC on a bottle.  Partnerships like this are a great way to help two quality businesses producing local artisan products expand their customer base within the state of Iowa.”

Mississippi River Distilling Company is open from 10 AM to 5 PM Monday through Saturday and from 12 to 5 PM Sundays.  Free tours are offered to the public daily on the hour from 12 to 4 PM or by appointment.  The tour takes visitors through the entire distilling process.  Tours end in the Grand Tasting Room with free samples of products for those patrons over 21 years of age.  Mississippi River Distilling Company’s next product, Cody Road Whiskey, will be released in December 2011.

 
USDA Cooking Guidance For Pork, Red Meats PDF Print E-mail
News Releases - Food & Dining
Written by USDA Communications Office   
Monday, 31 October 2011 14:40
A new TV feature is available on the USDA FTP site. The new feature can also be seen on USDA's YouTube channel and downloaded as a video podcast. See below for details.

FTP Download instructions:

The host: ftp://ocbmtcmedia.download.akamai.com

User name: usdanews

Password:  Newscontent1

Filename: Pork Prep English

The new file is in QuickTime Movie (H.264 ), MPEG 4, MPEG2 and HDV.

YouTubehttp://www.youtube.com/watch?v=JCrKpYpSLFM&feature=channel_video_title

video podcasthttp://itunes.apple.com/us/podcast/usda-down-to-earth-video-podcast/id461819504?uo=4

RSS feed: http://downtoearth.usda.libsynpro.com/rss

Please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it if you have problems or suggestions.

Also, use this free ftp client if you have problems.

http://filezilla-project.org/download.php?type+client

FEATURE – USDA COOKING GUIDANCE FOR PORK, RED MEATS

 

INTRO: The U.S. Department of Agriculture has lowered its recommended cooking temperature for pork cuts and other meats. USDA’s Patrick O’Leary has more from Washington, D.C. (1:57)

 

THERE’S A NEW RECOMMENDED TEMPERATURE AND PROCEDURE FOR COOKING PORK. THE U.S. DEPARTMENT OF AGRICULTURE SAYS THE NEW TWO-STEP PROCESS IS DESIGNED TO PREVENT FOODBORNE ILLNESS:FIRST, PORK ROASTS AND CHOPS SHOULD REACH A SAFE MINIMUM INTERNAL TEMPERATURE OF 145 DEGREES FARENHEIT, BEFORE REMOVING FROM THE HEAT SOURCE AND AS MEASURED WITH A FOOD THERMOMETER. SECOND, CONSUMERS SHOULD ALLOW A THREE-MINUTE REST TIME BEFORE CARVING OR CONSUMING PORK CUTS.

 

Dr. Elisabeth Hagen, Under Secretary Food Safety: So USDA’s Food Safety and Inspection Service has determined that it is just as safe to cook pork, whole cuts of pork and other red meats to 145 º with a 3-minute rest time as it is to cook them to 160 º with no rest time. And this combination is sufficient to protect against pathogens such as Salmonella that could be found in those cuts of meat.

 

DURING THE 3 MINUTES AFTER MEAT IS REMOVED FROM THE HEAT SOURCE, ITS TEMPERATURE REMAINS CONSTANT OR CONTINUES TO RISE, WHICH WILL DESTROY ANY PATHOGENS.

 

Hagen: And so lowering the cooking temperature of raw pork, steaks, roasts, and chops by 15 degrees with the addition of that 3-minute rest time will provide consumers with a product that is both microbiologically safe and at its best quality: juicy and tender.

 

THE USDA SAYS THE SAME GUIDANCE APPLIES FOR ALL MEATS, INCLUDING BEEF, VEAL AND LAMB. THEY SAY THE SAFE MINIMUM INTERNAL TEMPERATURE OF 145 DEGREES SHOULD BE VERIFIED WITH A FOOD THERMOMETER.


Hagen: That’s right, a food thermometer is really the only way to determine if meat has reached an internal temperature that ensures the product is safe to eat.

 

THERE IS NO CHANGE TO THE RECOMMENDED SAFE COOKING TEMPERATURES FOR GROUND MEATS, INCLUDING BEEF, VEAL, LAMB AND PORK, WHICH REMAINS 16O DEGREES FARENHEIT, OR FOR POULTRY PRODUCTS, INCLUDING GROUND CHICKEN AND TURKEY. THAT REMAINS AT 165 DEGREES FARENHEIT.

 

Hagen: To learn more, you can ask a food safety question at AskKaren either on-line or on your smart phone, or call the USDA’s Meat & Poultry Hotline at 1-888-MPhotline.

 

IN WASHINGTON, FOR THE U.S. DEPARTMENT OF AGRICULTURE, I’M PAT O’LEARY.

 
Free Thanksgiving Dinner PDF Print E-mail
News Releases - Food & Dining
Written by Pastor David Revelle   
Monday, 31 October 2011 14:00
Free Thanksgiving Dinner

Everyone Welcome!

When: Nov. 24/Thanksgiving Day

Where: Christian Center Church, 2103 West Third Street, Davenport, IA

Time: Noon-2:00 p.m.

We’ll serve a traditional Thanksgiving meal with all the fixin’s!

Please call 563-322-2959 to reserve your spot!

 
Big $5.99 Breakfast Blowout at Rock Island Happy Joe’s! PDF Print E-mail
News Releases - Food & Dining
Written by Johanna Smith   
Tuesday, 25 October 2011 11:51
In honor of National Pizza Month, The Rock Island Happy Joe’s will be offering a breakfast blowout bash on Thursday, October 20 from 7am – 11am.  This deal will happen no more than once a year and is available for dine in and carryout only on large omelet pizzas for just $5.99 + tax on October 20th. A large omelet pizza serves five people and is the perfect item to buy for your staff or group breakfast.  Be a super hero at a super price!

“The breakfast blowout is an excellent opportunity for people to try our wonderful breakfast products at a fraction of the cost,” says Rock Island franchisee Mick Mapes.  Happy Joe’s omelet pizza is served on a pan-style crust with eggs, cheese, and your favorite toppings. What a great day to try something new!”

The Rock Island Happy Joe's also offers home-style cinnamon rolls that are baked daily, breakfast burritos, Happy Joe's Scramblers (similar to a breakfast skillet), and gourmet coffee.

“We’ve had tremendous success with our new breakfast products and are thrilled to offer an opportunity for the whole town to come in and try the omelet pizza at a ridiculous price! We want to make sure everyone gets a taste of the omelet pizza as we are confident that once they try it they’ll come back for more!” stated Kristel Whitty-Ersan, Marketing Director for the company.

The omelet pizzas and cinnamon rolls are an excellent choice for business meetings and morning get-togethers. Happy Joe's breakfast items have been very popular with businesses, but the chain wants to ensure the general public knows that these products can be delivered to their homes, schools, organizations, and clubs as well. The products are offered all day long. The restaurant is available for business meetings and provides free space to groups that may want to come in for a morning meeting.

The $5.99 price point on a large omelet pizza will last from just 7am - 11am, October 20th, so wake up and smell the omelet pizza, Rock Island! Come on over to Happy Joe's!

If you would like more information, please contact Johanna Smith at 760-458-1218 or via e-mail at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

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