Food & Dining
Easter Brunch Thunder Bay Restaurant PDF Print E-mail
News Releases - Food & Dining
Written by Anne Coffman   
Friday, 23 March 2012 12:52

On Sunday, April 8th, Thunder Bay, will host Easter Brunch from 9am-3pm. Reserved seating is recommended.

Enjoy an elegant Easter brunch buffet with smoked salmon, turkey and dressing, carved ham, omelet bar, peel and eat shrimp, fried shrimp, home made waffles with all the toppings, pasties, salad bar, chocolate and champagne fountains much more.

Prices for the brunch are $20.99 per person, $ 7.99 children age 5-10 and under 4 free. Make your reservations today by calling the restaurant at 563-386-2722.

Thunder Bay, 6511 Brady Street, Davenport, Phone 563-386-2722,


News Releases - Food & Dining
Written by Laura   
Tuesday, 20 March 2012 12:18




Friday, March 23, 2012 – 7-9 P.M. • $25 per person

Celebrate the fresh, vibrant flavors of spring in this cooking class! This class demonstrates recipes for delicious salad and pasta dishes as well as desserts.



Thursday, March 29, 2012 – 7-9 P.M. • $25 per person

We will teach you how to put an elegant spin on brunch dishes, making them truly extraordinary. Brunch is a great way to entertain and you’ll be ready to host your own party after sampling the array of dishes offered in this class. Many of the recipes include make-ahead options so you can easily plan brunches for Easter, Mother’s Day, graduation or just weekend get-together with friends and family.



Monday, March 26, 2012 – 6-8 P.M. • $15 per person

With spring showers comes delicious foods full of flavor and color that will start your morning off right! In this class we will be making spring-inspired breakfast dishes and even a few Easter treats!



Sunday, March 25, 2012 - 3-5 P.M. • $10 per person

This class offers hands-on fun with recipes inspired by the classic children’s book The Very Hungry Caterpillar. Kids will learn how to make healthy snacks that are too cute not to eat!





919 6th Avenue, DeWitt, Iowa 52742 (MAP IT)


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Green Eggs & Ham Pizza for Dr. Seuss’ Birthday & St. Patrick’s Day! PDF Print E-mail
News Releases - Food & Dining
Written by Kristel Ersan   
Monday, 27 February 2012 16:36
Yes, it’s a pizza and yes, it is green! Kids, teachers, schools and anyone who wants to have a little fun celebrating Dr. Seuss’ birthday on March 2nd, you have got to try this pizza!

Happy Joe's Green Eggs & Ham pizza is a fun way to celebrate both Dr. Seuss’ birthday and St. Patrick’s Day. It’s made with 100% real cheese, delicious Canadian bacon, and scrambled eggs. “Our omelet pizzas are becoming extremely popular. Businesses and groups love the fact that we deliver these pizzas along with our awesome cinnamon rolls, and they are ordering them for their morning meetings. The omelet pizzas are made just like an omelet with your choice of toppings. The Green Eggs and Ham is just one of many variations of our omelet pizzas that we thought would be a fun twist on a pizza and it’s getting a lot of attention!” stated Kristel Whitty-Ersan, Happy Joe's Marketing Director. If you would like to try the Green Eggs & Ham pizza, feel free to contact your local Happy Joe's (available at participating locations only). The toppings on the Green Eggs & Ham pizza can be modified to whatever you like. So far the guests who have tried it have loved it, and kids in particular are thrilled to see that it’s green!

Try Happy Joe’s omelet pizzas any time. They are available all day long!

Remember, Happy Joe's also offers meatless pizzas and pastas for Lent! Try our meatless Taco, Vegetarian, and Seafood varieties!

If any media would like to come out and try Happy Joe's new Green Eggs & Ham pizza, please contact Kristel Whitty-Ersan at 563-650-4680 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Happy Birthday, Dr. Seuss, and Happy St. Patrick’s Day from Happy Joe's!


Retiree Squashes the Competition in Recipe Challenge PDF Print E-mail
News Releases - Food & Dining
Written by Ginny Grimsley   
Monday, 27 February 2012 16:29
Curried Butternut Squash Dip to Join Dave’s Gourmet Lineup

A retired recipe developer who never stopped playing with her food won the national Dave’s Gourmet Recipe Challenge and a potential $1 million in royalties.

Pat Dugan’s Curried Butternut Squash Dip was among the finalists sampled by about 400 food professionals at the Winter Fancy Food Show, Jan. 15-17 in San Francisco, said Dave Hirschkop, owner of Dave’s Gourmet (, which produces award-winning hot sauces, pasta sauces, salsas and dips.

“It was clear cut who the winner was,” Hirschkop said of the foodies’ votes. “It’s a very tasty dip, an unusual combination of flavors with a little kick.”

Dugan, 66, got an immediate $2,000 advance on the royalties to be paid when her creation becomes part of the Dave Gourmet line-up later this year. Distribution might be limited, Hirschkop said, because the dip requires store refrigeration, unlike his other products.

That doesn’t bother the former newspaper food columnist who worked as a chef and recipe developer for Corning Inc., the company best known for Pyrex casserole dishes. (It now manufactures glass and ceramics for high-tech applications.)

“I love, love, love butternut squash,” said Dugan, who teaches cooking and recipe development, and plans to publish a cookbook, “VeggieTizers,” featuring her creations.

“It’s available ‘most all over the United States; home gardeners can grow it; it’s affordable. It’s low in calories, high in fiber; it has vitamins B and A, beta keratin, and it has a lovely taste.”

Dugan puts butternut squash in macaroni and cheese, chili stew and on pizza, the recipe for which came with a jar of Dugan’s favorite Dave’s Gourmet product: Butternut Squash Pasta Sauce. It’s also his best seller.

She had already developed her Curried Butternut Squash Recipe, and got raves from her chief critic, husband Roy Ernst, when she learned of Dave’s contest.

“I started going through my A-to-Z files of recipes,” she said. “I came to an Artichoke Roasted Red Pepper Salsa that could be a replacement for tomato salsa. Then I got to the end of the B’s and I found this recipe that we loved.

“When I made it, I stirred in some Greek yogurt because we live (most of the year) in Tarpon Springs, Fla., which is a Greek town. And I used Dave’s chipotle powder sauce, so it has a little zip in there."

She submitted both recipes.

Though this is Dugan’s eighth contest win since she retired in 2002, the thrill never gets old, she said.

“It’s exciting. This is a passion for me; a creative outlet.”

Hirschkop says recipe contests will become either an annual event for his company or an on-going “cash bounty” opportunity. His business is all about innovation and great flavor, and the best place to find both, he said, is in America’s kitchens.

“We have thousands of great cooks out there who can come up with some incredible dishes.”

About Dave’s Gourmet

San Francisco-based Dave’s Gourmet was founded by Dave Hirschkop. After graduating from Boston University in the 1980s, he opened a mom-and-pop restaurant called Burrito Madness. There, he began experimenting with hot sauces and later moved into pasta sauces. He started Dave’s Gourmet 18 years ago, and has products in major retailers including Safeway, Williams-Sonoma, Whole Foods and Costco.

Cody Road Bourbon Makes Highly Anticipated Second Release PDF Print E-mail
News Releases - Food & Dining
Written by Ryan Burchett   
Monday, 27 February 2012 15:53
LeClaire, Iowa, February 24, 2012 – Mississippi River Distilling Company is ready to release their second batch of Cody Road Bourbon Whiskey on Friday, March 2, 2012.

When the first batch released in December, the whiskey sold out across Iowa in Illinois in only three days with 120 bottles selling out at the distillery in less than four hours.  There are 899 bottles in this second batch.  MRDC’s retail shop in Le Claire will have 90 bottles for sale starting at 10 a.m. Friday.   Due to the high demand, sales at the distillery will be limited to one bottle per person.  The Iowa Alcohol Beverage Division is limiting retailers to six bottles per store, per week to help spread the supply.

Owner and distiller Ryan Burchett says to expect another quick sale.  “Last time we released bourbon, people were lined up down the street waiting for us to open.  We were sold out in four hours,” said Ryan.  “I’m not sure a day has gone by since that someone hasn’t stopped in or called to see if we have any more.  Unfortunately, this batch likely won’t last much longer than the first.”

While the supply is tight now, distillers say supplies will grow later this year.  “It’s so hard to tell our fans that we’re out.  But we’re working on that.  When we were first opening, our vodka was selling as fast as we could make it.  So we didn’t have much time to make bourbon to set aside for aging,” said owner/distiller Garrett Burchett.  “The good news is that our production has improved immensely over the past year.  What used to take us a month to make, we are cranking out in a week.  We are putting a lot more bourbon in barrels so by late 2012 it will be an easier bottle to find.”

To help increase production, Cody Road fans now have the unique opportunity to “adopt” a bourbon barrel.  For $400, bourbon fans can pick out a barrel, put their name on it or decorate it as they wish.  Distillers then fill it with Cody Road Bourbon.  After a year of aging, the bourbon will come out of the barrel and the purchaser is invited back to assist in bottling the bourbon from the barrel.  The purchaser then gets six bottles of finished Cody Road Bourbon and gets to keep the empty barrel.  Distillers are making 100 barrels available for adoption starting this week.

Distillers will also be celebrating the second release of Cody Road Bourbon at their monthly First Friday.  This open house social will be held March 2 from 5:30 – 8 p.m. at the distillery in LeClaire.  While the bourbon is expected to sell out during the day at the distillery, there will be some available for tasting during the First Friday event.  MRDC’s “spirited chef” Stephanie Godke is preparing two fabulous fondue pots – one with caramel fondue and the other with chocolate fudge, both prepared using River Baron Artisan Spirit.  She’ll also be featuring Cody Road Bourbon in a maple pork and beans recipe.  There will also be two signature drinks for the evening, Cucumber Mint Press and the Baron Breakfast Tini.  The Cucumber Mint Press features River Baron Artisan Spirit with a refreshing blend of cucumber, mint, Rose’s Lime, sugar and a splash of Sprite.  It’s a refreshing drink perfect for thinking Spring!  River Baron Artisan Spirit also takes center stage in the Baron Breakfast-Tini.  It’s then mixed with Woodchuck Hard Cider, amaretto and a hint of maple syrup.  Free samples of both food and drink will be served and the complete recipes can be found at our website       

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.

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