Wednesday, June 22nd at 6:00pm

Thunder Bay will host a Merchant Du Vin Beer Dinner on Wednesday, June 22nd at 6:00 p.m. Whether you are an experienced beer connoisseur or a novice, this dinner will celebrate fine beers and the culinary talents of Chef Andy Wildermuth. Guests will enjoy a five-course meal, with each course paired with a sample from Merchant DuVin's line of brews. Chef Andy Wildermuth will be preparing exquisite dishes including Strawberries with Mascarpone, Citrus Salad with Mandarin Orange Vinaigrette, Bison Meatballs in a Smokey Tomato Sauce, Braised Short Ribs with Chipotle BBQ Prawns, Rosemary Yukon Potatoes and Roasted Brussel Sprouts, Banana Fosters Crepes with Sweet Cream Filling. Beer pairings will include the following Merchant DuVin beers: Framboise, Zatec, Oatmeal Stout, Celebrator, Ayinger Braq Weiss.

The cost per guest is $50 and includes food, beer, tax and gratuity. If you have any questions or to make your reservation please call Thunder Bay at (563) 386.2722. Visit www.thunderbaygrille.com for a full beer dinner menu. Thunder Bay is located at 6511 Brady Street, Davenport, IA.
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As the summer approaches, I always look forward to enjoying the many delicious fresh fruits and vegetables that can be found across Iowa.  From sweet corn at a roadside stand to Iowa melons and ripe tomatoes at a farmers market, our state truly has some of the best produce anywhere. And while we have a bit of time until peak harvest season, June is National Fresh Fruit & Vegetable Month, and a time to remind ourselves about the importance of eating fruits and veggies all year round as part of a balanced and varied diet.

In order to encourage more Americans to eat fresh fruits and vegetables, I have introduced measures in Congress aimed at making fruits and vegetables easier to get.  For example, as Chairman of the Senate Committee on Agriculture, Nutrition and Forestry, I successfully worked to make free fresh fruits and vegetables available to millions of children across the country by authoring a historic expansion of the Fresh Fruit and Vegetable Program, which I first initiated in the 2002 farm bill.  The program has to been a tremendous success.  Both teachers and parents notice a change in student behavior and attentiveness, and kids love the great-tasting snacks.  At the same time, we are reducing long-term national and state health care costs by raising a generation of children less likely to get sick or develop a chronic illness such as diabetes.

I have also been proud to promote efforts to expand farmers' markets.  Over the past ten years, farmers' markets grew at a tremendous pace across the country.   Iowa is no exception to this trend.  As a farmers' market shopper myself, it makes me feel proud to know that I'm helping to support local farmers and the rural Iowa economies they depend upon to make a living, all while bringing delicious and nutritious fresh fruits and vegetables to people.  Our state consistently ranks at the top nationally in per-capita farmers' markets, a testament to Iowans' strong support for farmers, good food and their communities.

According to the Centers for Disease Control and Prevention (CDC), most fruits and vegetables are naturally low in calories and provide essential nutrients and dietary fiber.  They may also play a role in preventing certain chronic diseases.  When compared to people who eat only small amounts of fruits and vegetables, those who eat more generous amounts, as part of a healthy diet, tend to have reduced risk of chronic diseases.  These diseases include stroke, type 2 diabetes, some types of cancer and even cardiovascular disease and hypertension.

Everyone needs different amounts of fruits and veggies based on age, gender and amount of activity but unfortunately, the vast majority of Americans are not eating enough fruits and vegetables.  To see if you are getting your recommended amount, please visit the CDC's website dedicated to this subject at www.fruitsandveggiesmatter.gov/ .

So this summer - and all year long - I encourage Iowans to plant a vegetable garden, visit a local farmers market or roadside stand, or just go to their local grocery store to stock up on fruits and vegetables. They make a delicious snack or meal and can be so important to improving your health. For more information on other health initiatives, please feel free to contact my office or visit my website at harkin.senate.gov.

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Noodles & Company Introduces 'Grown Up' Mac & Cheese Flavors- Available for a Limited Time

BROOMFIELD, Colo. (February 28, 2011) ? Don't feel guilty. We all do it. We can't help but take just one delectable bite from our kid's Mac & Cheese. But you don't have to feel guilty anymore. Noodles & Company in Davenport has just introduced three special Mac & Cheese dishes for grownups...or kids destined to be food critics.

Noodles & Company has always dominated the 'Mac market' with its top-selling Wisconsin Mac & Cheese - a delectable blend of Wisconsin cheeses and fresh cream served over tender elbow macaroni. Now, the fast-casual restaurant is offering three new gourmet versions of the dish that allow adults to feel like a kid again:

Bacon, Mac & Cheeseburger: This hearty dish is a deconstructed version of another classic American comfort food ? the bacon cheeseburger. Think crumbled oven-roasted meatballs, crispy chopped bacon, diced Roma tomatoes and chopped green onions mixed into Noodles' famous Mac & Cheese and topped with house-made toasted breadcrumbs and cheddar-jack cheese.

Truffle Mac with Baby Portabellas: Fine-dining restaurants have recently been featuring upscale versions of Mac & Cheese dishes with a variety of high-end ingredients. Noodles & Company's Truffle Mac with Baby Portabellas rivals what you'd enjoy at any fine-dining restaurant at one-third the price tag. The dish is made with Noodles' signature Wisconsin cheese sauce spiked with white truffle oil, sautéed baby portabella mushrooms, and topped off with shredded parmesan cheese house-made toasted breadcrumbs and parsley.

Southwestern Chili Mac: Take a trip southwest and give your taste buds a little fiesta. It starts with Mac & Cheese smothered in spicy red chili, crumbled oven-roasted meatballs and topped with diced green onion and shredded cheddar-jack cheese. Olé!

"Wisconsin Mac & Cheese has been a menu favorite of kids and adults since the beginning. In fact, last year we sold more than 7 million bowls of Mac & Cheese," said Tessa Stamper, Noodles & Company's chef and Mac creator. "Our guests have already been adding veggies, meatballs and even hot sauce to their Mac dishes, so we figured it was time to give them some new flavors to enjoy."

These limited-time Mac & Cheese dishes are $7.95 for a regular or $6.95 for a small - a side salad or soup can be added for $1. They're now available at all Noodles & Company restaurants. To find a restaurant near you, please visit www.noodles.com. Noodles & Company is open seven days a week and offers convenient carry out, phone-in or fax-in orders.

Secrets of a Johnny's Chef with Chef Steve Hall

Culinary Class Wednesday, February 23rd at 6:30

Johnny's Italian Steakhouse opens additional culinary class date due to over-whelming interest. Secrets of a Johnny's Chef, will be held on Wednesday, February 23rd at 6:30pm. Whether you're a beginner or an expert, Chef Steve Hall will reveal concise, easy to master techniques in a fun and relaxed atmosphere. By showcasing professional secrets to preparing full flavor food, Chef Steve Hall translates your favorite Johnny's foods into amazing at-home meals.

The culinary class is $40 per participant and the fee is all inclusive: two glasses of wine, generous samples of each course, recipe cards, class fee, tax and gratuity (or 2 martinis for $45). Class fills quickly. Please make reservations early. For more information or to sign up, please call Johnny's Italian Steakhouse at 309.736.0100.

February 23^rd

Wine and Dine

Deluxe Bruschetta

Goat Cheese Salad

Beef Wellington

Strawberry Shortcake