Greetings from Trumpet Blossom Café--

We hope this finds you well and that you're enjoying what promises to be the most anticipated Spring in recent memory. Time to get those seeds started; time to go back to wearing one pair of socks; time to smile a little bit wider when you walk out the front door in the morning!

We can barely put into words how excited we are about the great thaw of 2014...

So what's going on these days? Well, we have some pretty great events planned for this Spring and I'm here to tell you that I am really looking forward to seeing everyone out & about!

Check out the calendar on our website:
http://trumpetblossom.com/?page_id=25

Or on our Facebook page:
https://www.facebook.com/TrumpetBlossomCafe/events

I want to make sure to tell you about the new menu too!! We're getting ready to head into the best part of the year for local veggies and it's time to make some changes to our menus so that we can get the best out of what our home has to offer. (Don't worry, the reuben will always be on the menu.) I want to keep most of it a surprise but I will say that we're working on an amazing (and gluten-free) baked mac & cheese for the dinner menu, made with a creamy cashew-roasted winter squash sauce that'll be topped with crispy cornbread and lightly-dressed fresh veggies. We acquired a few hundred pounds of winter squash last year and diligently roasted, peeled, pureed, and froze it so we can enjoy it all summer 'til it comes around again! There are tons of other new items in the works so make sure to come by and get the last taste of your favorites from the winter menus and leave room for your new favorites come Spring. We're aiming for the new menu to debut when April begins.

JOIN US IN MARCH:

Yoga Dinner -- Event I
We are bringing back the Spring Yoga Dinner series, which will start this Sunday March 9^th at 5:30 pm. The lovely & talented Sarah Driscoll will lead a one-hour hatha yoga class after which I will make you a delicious organic vegan 3-course meal! Beginners (to yoga & vegan food) are always welcome & encouraged to participate. Please bring a yoga mat & any props you normally use but do let us know if you need to borrow a mat?no worries! Please email me if you have any questions about our Yoga Dinners. My email is trumpetblossom@gmail.com

Wine Dinner -- Event II
We're also hosting our first Wine Dinner in partnership with Okoboji Wines. Our wine rep, Brandon, will be guiding you through four courses of wine we've selected, each paired with some tasty dishes we'll prepare especially for the evening. Our good friend, Pete Balestrieri, will also be joining us to lend a delightful saxophone soundtrack to the evening. It promises to be a cozy and informative night so make your reservations soon. (Call 319-248-0077 or email me!)

March Concerts --
We have a couple great shows this month (Low Forms from Duluth on March 14 and Speedy Ortiz from Massachusetts on March 20) and we're planning our first ever Drink & Draw night on Thursday March 27^th. Drink & Draw is basically just what it sounds like and we're in the process of figuring out a theme for the night and some fun prizes and maybe some live music to draw by as well. Stay tuned and please be sure to check out our Facebook page for more details about upcoming shows.

APRIL 2014

Iowa Ingredients -- Event III
As some of you may know, I was lucky enough to be asked to be a part of Iowa Public Television's Iowa Ingredient last year. The crew came here to tape some segments and I traveled to Des Moines for the studio portion of the show. It was quite the time and I had to get over some silly-ish fears about being on television and being made the center of attention, if only for a minute. The whole experience was a blast and everyone was so, so kind. The episode is set to air on Friday April 11^th at 6:30 pm on IPTV. You can learn more about the show at their website: http://www.iptv.org/iowaingredient/

I'll make sure to remind you again soon because self-promotion is another thing I've had to wrap my head around since this whole adventure began! (That whole modest Midwesterner thing is quite true.)

Second Anniversary Party -- Event IV
And lastly, mark your calendars now for our Second Anniversary Party on Saturday April 19^th!! Details to follow but plan for a full day and night of food, drinks, music, friends, and FUN! Thank you to each & every one of you who has helped us along the way the past two years. I can't believe it's been that long already! It's been amazing and is only getting better!

Don't forget?join us on your birthday for a free dessert! Just show your server your ID and the birthday dessert is on us! If you're not into sweets, you can always enjoy a fresh-squeezed juice or a fruit smoothie.

Thanks for hangin' in there this winter, Iowa City (and beyond), and we'll see you soon!

Take care & thanks for reading,

Davenport, Iowa (February 24, 2014) - It may be cold here in the Quad Cities, but the Figge Art Museum will turn up the heat with the Mardi Gras Rajun Cajun Fest on Fat Tuesday, March 4.

Chefs from the Figge, Machine Shed, Crow Valley Country Club, Sippi's, Select Specialty Hospital, Johnny's Italian Steakhouse, Paddle Wheel, Thunder Bay and Gramma's Kitchen will be set up in the lobby of the museum from 5:30-7:30 p.m. and will cook Cajun-inspired dishes for guests to sample.

The dishes of the evening will include crawfish tacos, Cajun seasoned pork tenderloin topped with candied bacon, Cajun catfish sliders with Creole slaw, slow cooked beef cheek with a Cajun crawfish celery root remoulade, Creole shrimp, spicy deep fried oysters with corn bread casserole, alligator gumbo, Louisiana stuffed jalapeno peppers with Cajun bacon, Café Du Monde liquid nitrogen ice cream, chicken and sausage etouffee and more.

Guests are invited to get into the Mardi Gras spirit by tasting all the flavorful dishes, participating in a make-your-own Mardi Gras mask art activity, enjoying a Mardi Gras themed photo area, partaking in a cash bar and casting votes for their favorite chef of the evening. The winning chef will receive a People's Choice plaque and bragging rights.

This is the second year the Figge has hosted this event and all proceeds will benefit the museum's art education outreach programs to thousands of area students. Visit www.figgeartmuseum.org to purchase advance tickets for $25. Tickets at the door will be $30.

About the Figge Art Museum

The Figge Art Museum is located on the riverfront in downtown Davenport at 225 West Second Street. Hours are from 10 a.m. to 5 p.m., Tuesday through Saturday and Sundays 12-5 p.m. Thursdays the museum is open until 9 p.m. Admission to the museum and tour is $7. Admission is free to Figge members and institutional members and free to all on Thursday evenings from 5 p.m. - 9 p.m. To contact the museum, please call 563.326.7804, or visit www.figgeartmuseum.org.

Mardi Gras will be in full swing on Fat Tuesday, March 4th. The event is open to the public from 5-8pm.

Executive Chef Andy Wildermuth will prepare a New Orleans-style Cajun buffet, featuring authentic home-made Louisiana favorites: Alligator Gumbo, Chicken & Andouille Jambalaya, Creole Fried Chicken, Blackened Fish, Crispy Catfish, Whole Boiled Crawfish, Red Beans & Rice, Mac & Cheese, Cold Salads and Fruit, Cornbread, Rolls, Flaming Bananas Foster. Price is $16.99 Adults & $6.99 kids 5-10, Kids 4 & under free (Prices do not include tax, gratuity, or beverage). For more information or to make reservations (recommended) call the restaurant at 563-386-2722.

Thunder Bay is located at 6511 Brady St, Davenport.

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CARPINTERIA, Calif. - Feb. 19, 2014 - Carl's Jr.® and Hardee's® announce two ways to savor the delicious flavor of Charbroiled Atlantic Cod with the Charbroiled Atlantic Cod Fish Sandwich and new Charbroiled Atlantic Cod Fish Taco. The premium fish sandwich is available today at all participating Hardee's and Carl's Jr. locations. The Charbroiled Atlantic Cod Fish Taco is also available today at all participating Carl's Jr. locations and at all participating dual-branded Hardee's/Red Burrito locations.

Making another splash fresh from her first appearance on the cover of the Sports Illustrated swimsuit issue, model Nina Agdal returns to the beach for Carl's Jr. and Hardee's to promote Charbroiled Atlantic Cod. Filmed last year, the never-before-seen ad campaign was created by Los Angeles- and Amsterdam-based creative agency 72andSunny. View the new ad later this week on the brand YouTube channels (www.youtube.com/carlsjr and www.youtube.com/hardees) and on television starting on Monday.

Originally launched last year in time for Lent, Carl's Jr.'s and Hardee's' Charbroiled Atlantic Cod Fish Sandwich became, and is still today, the first charbroiled, never fried, fish sandwich from a major fast-food chain. The Charbroiled Atlantic Cod Fish Sandwich, at only 420 calories, offers guests a meal option that doesn't scrimp on flavor while the spicier Charbroiled Atlantic Cod Fish Taco has only 340 calories.

"Last year when we introduced the industry's first charbroiled fish sandwich, we completely broke away from the old fast-food paradigm which held that fish had to be battered-and-fried. Instead, we offered a lower-calorie fish option that tasted great because we charbroil the Atlantic cod fillets the same way we do our famous burgers. Our guests loved them so much last year that they're back again this year," said Brad Haley, chief marketing officer for Carl's Jr. and Hardee's. "For this year's Lenten season, we're also offering another way to enjoy Atlantic cod, with the Charbroiled Atlantic Cod Fish Taco. We spice it up with creamy Santa Fe sauce and serve it in a flour tortilla with shredded cheese, fresh salsa and lettuce. For those looking for lighter fare with a south-of-the-border flair, it's another great option that delivers big on flavor.

"Having Nina Agdal back in a never-before-seen ad is a great way to let the world know that Carl's Jr. and Hardee's are the only major fast-food chains that offer charbroiled Atlantic cod for Lent again this year," Haley continued. "And, we couldn't be happier for Nina landing this year's Sports Illustrated swimsuit issue cover. Her career continues to skyrocket so we're thrilled to be able to work with her again this year."

A mainstay on the Carl's Jr. menu and returning this month to Hardee's, the Charbroiled Atlantic Cod Fish Sandwich features a premium, charbroiled Atlantic cod fillet with creamy tartar sauce, sliced tomato and lettuce, served on a honey wheat bun. The Charbroiled Atlantic Cod Fish Taco features the charbroiled cod fillet served on a flour tortilla and topped with spicy Santa Fe sauce, fresh salsa, shredded cheese and lettuce. The Charbroiled Atlantic Cod Fish Sandwich is available for $3.99 or as a combo meal with fries and a drink for $6.49. The Charbroiled Atlantic Cod Fish Taco is available for $2.39. 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. Download the Super Star Rewards app from the iTunes Store and Google Play and check in to redeem Carl's Jr. and Hardee's products on the spot, save points for a high-value reward, check out the full menu and use the store locator to find any Hardee's or Carl's Jr. in the U.S.

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 3,441 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 Nov. 4, 2013, the company's third fiscal quarter, CKE's annual system-wide sales were up 15 percent and the number of franchised and company-operated restaurants increased 8 percent worldwide, driven by 2 percent domestic growth and 53 percent growth outside the U.S. The Carl's Jr./Hardee's system is now 74 percent franchised, with international restaurants representing 17 percent 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.