Chains expand robust morning menu with a classic American flavor for fall

CARPINTERIA, Calif. - October 9, 2013 - The leaves of the maple tree will soon be ablaze in seasonal colors, and the cooler weather is the perfect time to enjoy the flavors of the tree's syrup at breakfast. With hundreds of years of delicious history, maple epitomizes fall ... and America. After early settlers to the New World learned of maple syrup from Native Americans in the 17th century, they had to work long hours just to harvest one sweet taste. Starting today, Carl's Jr. customers can experience that same maple goodness far more easily. And starting Monday, Oct. 14, Hardee's customers get their chance. Both brands are introducing the new Maple Sausage, Egg and Cheese Biscuit, infusing the flavors of maple and sausage for a sweet and savory breakfast combination epic enough for the history books.

Made with three maple sausage links, a slice of American cheese and egg, all piled inside a famous Hardee's Made from Scratch Biscuit™, it is a culinary ode to fall.

"The combination of sweet and savory tastes has been part of a great breakfast at least since maple syrup became commercially available to the mass public at affordable prices in the early 20th century," said Brad Haley, chief marketing officer for CKE Restaurants Holdings, Inc., the parent company of Carl's Jr. and Hardee's. "Our new Maple Sausage, Egg and Cheese Biscuit continues that tradition by combining the sweetness of maple with the savoryness of breakfast sausage. Pile that with cheese and egg inside one of our famous Made from Scratch buttermilk biscuits and it's not surprising that it was a hit with our guests when we tested it earlier this year. While the fall season may be the time people start to think more about maple syrup, this biscuit would be great any time of year."

The Maple Sausage, Egg and Cheese Biscuit is available at participating Carl's Jr. and Hardee's locations for $2.69 as an entrée and $4.39 as a small combo. Prices may vary by location.

About Carl's Jr.
Carl's Jr. ® is celebrating more than 70 years in the quick-service industry. What began as a lone hot dog cart in Los Angeles, Calif., in 1941 is today a wholly owned subsidiary of CKE Restaurants Holdings, Inc. of Carpinteria, Calif. As of the end of the second quarter of fiscal 2014, the Company, through its subsidiaries, had a total of 3,373 franchised or company-operated restaurants in 42 states and 28 foreign countries and U.S. territories worldwide, including 1,403 Carl's Jr.® restaurants and 1,965 Hardee's® restaurants. For more information, or to find a Carl's Jr. near you, go to www.carlsjr.com. Carl's Jr. social media sites include www.facebook.com/carlsjr, www.twitter.com/carlsjr and www.youtube.com/carlsjr.

About Hardee's
Celebrating more than 50 years in the quick-service industry, Hardee's® Food Systems is a wholly owned subsidiary of CKE Restaurants Holdings, Inc. of Carpinteria, Calif. As of the end of the second quarter of fiscal 2014, the Company, through its subsidiaries, had a total of 3,373 franchised or company-operated restaurants in 42 states and 28 foreign countries and U.S. territories worldwide, including 1,403 Carl's Jr.® restaurants and 1,965 Hardee's® restaurants. For more information, or to find a Hardee's near you, go to www.hardees.com. Hardee's social media sites include www.facebook.com/hardees, www.twitter.com/hardees and www.youtube.com/hardees.

Beer ranks at #13 across our country's beer consumption across all states which upsets their livers mostly:).  With most of the locals preferring a bottle of Templeton Rye among other brands, they also love a good glass of wine or two, with Iowa citizens celebrating their fondness for these two drinks in festivals such as Clear Lake Harvest Festival scheduled this fall.

Beer and wine have definitely stood out among other choice of drinks, and you can see how much it has been embedded in our history as seen in the infographic: http://financesonline.com/beer-vs-wine/.

The infographic is also rich with other wine and beer related facts, figures and trivia that every enthusiast of these drinks will find interesting, or even surprising:

  • Did you know that no one enjoys wine more than the folks in the Vatican City? They are considered to be the world's biggest consumers of wine with 365 bottles a year per capita (which makes exactly one bottle a day!).
  • Those who favor wine will be thrilled to learn that California wines dominate the list of top wine brands in 2012
  • Beer fans can always boast the immense popularity of their favorite beverage as they discover that beer sells nearly 8,000 times more than wine and some archaeologists claim it may have even contributed to making our entire civilization possible!

Ham, Sausage, Bacon, Chops, Ribs, Tenderloin. No wonder we are excited to celebrate National Pork Month at the Shed! Although we are serving up delicious pork dishes all year long, we are planning some exciting additions for the month of October. Over the years The Machine Shed has won many awards for our pork dishes. This October we will be featuring award winning pork dishes and customer favorites from our past including The Smoke House Pork Chop, The Pioneer, and The Tangy Tenderloin. Be sure to try our new favorite, The Caramel Apple Bacon Pork Loin. When you stop in make sure you sign up for our Pork Giveaway packages compliments of the Iowa, Illinois, Wisconsin, and Minnesota Pork Producers. We will draw winners at the end of the month.

Check out our Machine Shed Blog to get our Fall Harvest eBook featuring delicious Pork Recipes as well as our Facebook page for more Pork Month fun. The Machine Shed is located at Northwest Blvd and I-80 in Davenport, IA.

What's Cookin'

Food

Are Fresh Fruits and Vegetables Better than Canned or Frozen Produce?

Check out the blog and our new video that explores this question.

Food

Why are Chemicals Used in Poultry Processing?

More importantly, are they safe?

Food

Smarter Snacking at School: New Standards for Vending Machines

What do these changes mean for your kids?

Food

Should Olive Oil Freeze When Placed in the Freezer?

And has your olive oil been diluted with another variety?

Food

What Do Food Experts Eat? Organic or GMO Foods?

You may be surprised!

Food

How It's Made: Ice Cream Treats

See just how this sweet treat comes to be!

Washington, D.C. - Congressman Dave Loebsack released the following statement today after the House voted on the separate nutrition section of the farm bill. Breaking with decades of precedence, House Republicans separated the agriculture and nutrition portions of the farm bill, which threatens its chance at being signed into law. The nutrition-only section put before the House today contained $40 billion in cuts to nutrition assistance programs. The splitting of the two sections was opposed by hundreds of agriculture groups, including the Iowa Farm Bureau.

"As someone raised by a single mother who relied in part on food stamps to put food on the table, I know first-hand that the cuts included in this legislation would have a draconian impact on many families who are still trying to recover. We cannot pull the rug out from under working families, children, seniors and veterans.

"Now that the latest political theater directed by the Tea Party wing of the Republican Party is over, it is long past time for Speaker Boehner to get serious about getting a farm bill done and go to conference with the Senate. I strongly opposed splitting the agriculture and nutrition sections of the farm bill because it threatens the chances of getting a farm bill signed into law. Our farmers, rural communities and economy are depending on a commonsense, practical farm bill. The farm bill helps keep our economy strong and creates jobs far beyond the farm. We must pass the farm bill without further delay."

Loebsack has consistently fought to move a farm bill forward that can be signed into law. In July, he joined the Iowa delegation, and was one of only 24 Democrats to support the complete House version of the farm bill, which was voted down. He also introduced in the House the bipartisan Senate farm bill which was supported by both Senators Harkin and Grassley.

###
MONTICELLO, IA --The annual Camp Courageous of Iowa Pancake Breakfast and Open House is set for Sunday, September 29, 2013 from 7:00 A.M. to 1:00 P.M.

Camp Courageous began serving individuals with disabilities during the summer of 1974 with campers totaling 211. Camp Courageous of Iowa is run on donations, without government support, without paid fund raisers, and without formal sponsorship. Today the camp is open year-round and the campers number is over 6,500!

Camp Courageous is celebrating their 39th anniversary. A DVD presentation about the camp, as well as new camp merchandise can be found in the camp's main office. Leo Greco CDs and DVDs also available.

A hot breakfast that includes pancakes, sausage, and more. The cost is $5.00 for adults and $3.00 for children under 12. After your breakfast enjoy a Live WMT Broadcast from the camp's main lodge. Live Reenactment Train Robbery by Red Cedar Regulators at the Train Depot at 9:00 AM, 9:45 AM, 10:45 AM, and 11:45 AM. Live! In the Sill barn performing free will be Dixie-Notes-Plus at 10:00, 11:00, 12:00.

See the new entrance to Camp Courageous, new curb / gutter, new parking surface, and location of future caboose.

The camp is located five miles southeast of Monticello off Highway 38 and 151-Exit 65.


The Pancake Breakfast is also kick-off for sales of the Camp Courageous Fruitcakes. The fresh baked Fruitcakes are $10.00 each with no purchase limit.


## END
Iowa State University Extension and Outreach will offer a ServSafe© certification class on Monday, October 14, 2013 from 9:00 AM to 5:00 PM at CASI, 1035 West Kimberly Road, Davenport, Iowa. The class will be taught by nutrition and health specialist, Vera Stokes, a certified ServSafe© instructor and proctor.  

The registration deadline is October 7, 2013.  Please call the Clinton County Extension Office 563-659-5125 to have a form mailed to you.  

The $135 registration fee includes eight hours of instruction, a course book and a same day exam.

ServSafe© Food Safety Training was created by the National Restaurant Association to educate restaurant owners, supervisors, managers and employees about the dangers of foodborne illnesses and how to avoid them.  The course focuses on the foodservice leader's role in measuring risks, setting policies and training and supervising employees.

For more information call Vera Stokes, 563/210-0587 or email vstokes@iastate.edu

-30-
Interested in learning more about canning in a pressure canner and getting hands-on experience?  

ISU Extension and Outreach Nutrition and Health Specialists, Vera Stokes and Rachel Wall will host a workshop on Monday, October 21, 2013 from 1-5PM at Edwards Congregational United Church of Christ, 3432 Jersey Ridge Road, Davenport, Iowa.

To participate in this hands-on workshop you will need to:

1. Enroll in "Preserve the Taste of Summer" online classes at: www.ucs.iastate.edu/mnet/preservation/home.html (scroll down to register)

2. Enroll at the "Silver" level or above and pay appropriate fee

3. Complete the four required online lessons, as described after enrolling

4. Contact Clinton County Extension to register for the workshop at least one week prior at: (563) 659-5125.

For more information contact Vera Stokes, 563-659-5152 or vstokes@iastate.edu

-30-

Everything You Never Knew You Wanted To Know About Hominy

MOLINE, IL/ September 16 2013 - Miss Mamie's Restaurant and Bar in Moline is hosting a food tasting on Thursday, September 26th beginning at 6:00pm. Miss Mamie's will be introducing a quintessential Costal dish to their menu; Polenta with Sautéed Shrimp Fra Diavolo, better known as Shrimp & Grits.

In addition to Shrimp & Grits, Miss Mamie's will feature several appetizers, cocktails, and desserts 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 several other selections. Our launch party will highlight a Southern specialty with a Midwestern base." Grits are small, broken grains of corn, and Iowa and Illinois have produced the largest corn crop for almost two decades.

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

The Food Tasting event is a piece of their new, fresh look that was introduced earlier this year. Miss Mamie's has made some dramatic renovations to their restaurant, as well as incorporating their 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.

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.

###
What started out as a bit of joke for some fishing and hunting friends, has blossomed into a cottage industry for author Tim Murphy.

"I wrote 'Flannel John's Hunting & Fishing Camp Cookbook' for my friends. They would show up at deer camp or fishing with beef jerky, cheese and a case of beer. Aside from the olfactory assault, the camp needed something a bit more substantial. The guys needed ishes that were easy to make that wouldn't take long to prepare. Let's be honest, we (men) can lack patience and focus."

Since October 2012, Murphy has written seven "Cookbooks for Guys." The two latest titles are "Flannel John's Tailgating Grub & Couch Potato Cookbook" ($9.95) and "Flannel John's Single Guy Cookbook" ($7.95).

"The Tailgating book is for the football fanatic. It's great food for the parking lot at the stadium or the recliner in the man cave. It's also the biggest I've written in terms of recipes. The Single Guy Cookbook is aimed at recent grads, single dads or guys just kicked out of their parents' basement. Every recipe in that book is six ingredients or less.  It's perfect for the beginning cook," said Murphy.

But is Flannel John the co-author?

"Flannel John is a character based on a few old hunters I knew. I wanted to honor their spirit and what they taught me. He is also part Babe Winkelman, Ted Nugent, Red Green, Grizzly Adams and crusty mountain man. I have written six Flannel John books with another four planned.  The next one, "Flannel John's Hearty Bowl Cookbook - Soup, Stew, Chili & Chowder" will be out the first week of October.

The first book, Flannel John's Hunting & Fishing Camp Cookbook, cracked Amazon.com's "Top 1%" Sales category within a month of release.

Three more Flannel John titles followed the debut including Flannel John's Woods and Water Cookbook - Critters, Fritters, Chili and Beer in February 2013, Flannel John's Pirate Galley Cookbook - Coastal Cuisine and Maritime Meals from Oceans, Lakes and Rivers in April 2013 and for the backwoods, rustic soul there was Flannel John's Mountain Man Cookbook - Frontier Food from the Hills, Country and Backwoods in May 2013.

He also released his first "non-Flannel John title this summer called "The Tube Steak Boogie Cookbook - A Celebration of Hot Dogs, Sausage, Brats & Kielbasa."

"That book paid tribute to the hot dog stand of my youth, and adulthood, that I visited frequented for over 30 years.  It was in the south suburbs of Chicago. The comparable dining spot I've found  is a fish & chips spot in Astoria, Oregon called the Bowpicker," said Murphy.

"Willie's Wee Nee Wagon was always my first stop when I came home from college or returned for the holidays to see family. In 2009, Willie's acquired a new owner, a new name and a different brand of hot dogs. I went there once and it just wasn't the same.  But I have some great memories. Willie's had been around since 1955, first a metal food trailer, then they constructed a building in the late 1970's.  I am a bit of a fanatic about the place. I still have two of the paper bags from old orders. They must be ten to fifteen years old. One is framed and hangs in my kitchen, proudly emblazoned with Willie's motto  - We Relish Your Bun."

Why cookbooks for guys?

"I didn't see anything written for men, especially beginner and novice cooks," said Murphy.

"The first book covered comfort food for breakfast, lunch, dinner, snacks, deserts and drinks. It was aimed at hunters and anglers but it's great for campers and RVers."

Future releases include "Flannel John's Winter Cabin Cookbook" in late October and a rock and roll themed title, his tenth book, called "You Cook Me All Night Long" in November.

Tim Murphy is a graduate of Western Michigan University. This 23-year radio veteran spent 17-years hosting morning radio shows in several Michigan cities including Holland, Muskegon, Traverse City, Saginaw and Houghton plus Fargo, North Dakota, Stevens Point, Wisconsin and Ketchikan, Alaska. 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 seven of his books can be found at Amazon.com and at www.flanneljohn.com. They are $7.95 except for the Tailgating book which is $9.95. For additional information on the books or to inquire about wholesale book pricing, contact Tim Murphy at (701) 238-1775 or at shamrockarrow@gmail.com or like him on facebook.

# # #

Pages