Rock Island, IL. Bent River Brewing Co. began 2014 on an unexpected high note. Their Flagship Brew, the Uncommon Stout, was awarded a gold medal in the 2013 International Craft Awards Competition. General Manager, Nick Bowes, submitted the brewery in the summer of 2013 and was informed shortly after New Years of their achievement. This marks the beginning of what will undoubtedly be a successful year for the local company.

Bent River Brewing Co. started brewing for the Quad Cities in 1997 in downtown Moline and the beer was so popular that the demand grew and so did they. The second location was opened in early 2012 at 512 - 24th Street in Rock Island and is the main distribution hub, where all the bottled and kegged beer is packaged and sent out into now three states; Illinois, Iowa, and Wisconsin.

So much of their success is due to the Uncommon Stout; Bent River sells twice as much of the coffee-infused oatmeal stout over any of their other beers. This is why it was the one chosen to be submitted into the competition.

The brewery found out about the opportunity through an advertisement on the Brewer's Association website - a page for those in the trade - and submitted the brew that has made Bent River a household name in the Quad Cities Area. Bent River is always looking for ways it could spread its name and great beers nationwide, welcoming creative avenues as well as the unexpected. Last year, for example, they sent out 45 pallets of product to a beer of the month club that then shipped its wares all over the country to participating members.

The International Craft Awards Competition, based out of Los Angeles, California, claims the upmost respect and standards for their judging process. In the email Bent River received, they were informed of their award and how it was decided:

"Our credible process is executed by two dozen respected and influential judges, ensuring competitive integrity in selecting beer to be awarded. Beers are scored on a 100 point scale, evaluated on dozens of characteristics (i.e., appearance, taste, aromatics, flavor, mouthfeel and finish) over a multilevel blind tasting procedure."

The beloved, local brew that has taken on the Quad Cities by storm is already nearing regional status, if Bent River Brewing Co. keeps up the good work, the sky just may truly be the limit.

Make sure to join us for our Kid's Cooking Class from 2pm until 3:30pm on Sunday, February 9th. Also, our Couple's Cooking Class is from 6pm until 8pm on the same day.

Call 563-659-0770 for more details.

It's hard to stick to a low-calorie diet day after day to lose weight, but new research shows you don't have to, says Dr. Susie Rockway, a veteran nutritional and biochemical expert in the U.S. health industry.

"Recent studies show you can lose 10 to 30 pounds in eight weeks through alternate-day fasting," she says. "Every other day, dieters in the study ate only lunch - no breakfast or dinner - between noon and 2 p.m. The following day, they could eat whatever they wanted. Not only did they not 'gorge' as expected on the feed days, most had an easier time sticking with it."

Dieting is as much about the mind as it is about the body, and most people have a difficult time staying with any sort of very strict regimen, says Sebastien Hebbelinck, a 20-year-plus veteran of the nutraceutical industry.

In the alternate day fast studies conducted by Dr. Krista Varady of the University of Illinois at Chicago, participants on average consumed only 110 percent of their energy needs on feed days, Rockway says. Lunch on fast days was 400 to 500 calories for women and 500 to 600 calories for men.

Hebbelinck, the CEO of Apax Business Development, which produces the water-soluble fat-binding supplement Lineatabs (sold at GNC and www.lineatabs.com), offers these other suggestions for indulging your taste buds while losing weight or maintaining a healthy weight.

• Eat your bigger meals earlier in the day. Avoiding large meals at dinnertime is effective in helping to lose weight, particularly abdominal fat. In fact, another fasting study -- presented at this year's American Diabetes Association conference - showed that dieters who ate big meals at breakfast and lunch and skipped dinner lost more weight than participants who ate six small meals a day.

• Don't belly up to the buffet bar. Whether it's a cheat meal or a cheat day, throw all those studies out the window if you gorge on huge quantities of food. Eat controlled portions of healthy, nutritious foods. You can enjoy a nice lunch with a glass of wine and even a dessert, but don't go back for seconds and don't order the Decadent Chocolate-for-Four if you have no plans to share!

Rockway adds the following tips based on her nutritional and biochemical expertise.

• Include plenty of fiber and water (stay hydrated!). Unlike most nutrients in foods, we don't absorb fiber. It passes through our digestive tract, and if it's soluble fiber, it can help us feel full since it forms viscous gels. High-fiber foods include legumes, beans, avocadoes, nuts, whole fruits (versus juice), and whole-grain foods such as whole wheat spaghetti. On a cheat day, you may splurge on    a higher fat hamburger or fries, which case this is the perfect time to take a fiber-rich fat-binding supplement such as Lineatabs before the meal to help prevent some of the excess fats from being absorbed. Rockway likes Lineatabs because, unlike other fat-binding supplements, it dissolves in water and is consumed as a beverage, making the fiber soluble in the stomach and immediately available to bind to fats. It then forms a viscous fiber in the small intestines to form a barrier to reduce absorption. AND you get the fluid your body needs!!

• Healthy eating: Plan meals that are higher in lean protein and lower in simple carbohydrates. This will help you avoid a sugar spike that will leave you feeling hungry soon afterward. It also stabilizes your insulin levels, and protein foods are the most satiating.  If you are satisfied after you eat, you will be less likely to snack later. Some great high-protein choices include turkey or chicken breast, pork loin chop, tuna and salmon and whey protein shakes. Avoid foods high in simple carbs, such as syrups, soft drinks and jams.

About Dr. Susie Rockway, Ph.D., C.N.S. & Sebastien Hebbelinck: Dr. Susie Rockway, Ph.D., C.N.S., is a veteran nutritional and biochemical expert and decades-long health industry expert. Rockway has worked for multiple companies in executive capacities, including as an executive director of product development, a director of research, and a manager for science developing health and wellness products, where she communicated nutrition and new science updates to consumers. She has also designed testing strategies for clinical efficacy studies.

Sebastien Hebbelinck is an internationally recognized business entrepreneur who has been active in the nutraceutical industry for more than two decades. He is the founder and CEO of Apax Business Development, a 21-year-old company that has experienced major success in Europe with the dietary supplement Lineatabs.

INTRODUCING A SOUTH CAROLINA FAVORITE; FROGMORE STEW

Food Tasting To Be Held At Miss Mamie's

MOLINE, IL/ January 17, 2014 - Miss Mamie's Restaurant and Bar in Moline is hosting a food tasting on Monday, January 27th beginning at 6:00pm. Miss Mamie's will be introducing the South Carolina Favorite; Frogmore Stew to their menu.  The stew features succulent jumbo shrimp, spicy sausage, corn on the cob, and Yukon gold potatoes simmered in a rich, savory broth (frogs not included).

In addition to Frogmore Stew, Miss Mamie's will feature several appetizers, an array of locally and regionally brewed beer, as well as a variety enticing wines currently on their wine list 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 our other selections"

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

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

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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.