ADULT CLASSES TASTE OF SPRING

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.

 

ELEGANT BRUNCHES

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.

 

JUNIOR CHEFS (AGES 9-14)
SPRING BREAK-FAST

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!

 

TINY CHEFS (AGES 3-8)
THE VERY HUNGRY CATERPILLAR

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!

 


 

 

Location:

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

 

Find us on Facebook!

Facebook.com/whiskaway

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 kristele@happyjoes.com.

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

###
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 (www.davesgourmet.com), 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.

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 www.mrdistilling.com.       

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.

Come unwind with us!

-  Well's Banana Bread Beer  $6 per 16.9oz bottle

-  Young's Double Chocolate Stout  $6 per 16.9oz bottle

Proudly serving bottles of Sprecher Beers for $4 per 16oz bottle:

-  Special Amber Lager

-  Hefe Weiss Wheat Ale

-  Black Bavarian Lager

-  Pub Brown Ale

Our current wine selection (prices by the glass; also available in bottle carry-out):

Casal Thaulero Pinot Grigio $7

Lismore Range Chardonnay $7

Dreyer Sonoma Chardonnay $9

Carl Reh Reisling $7

Brovida Cordara Moscato D'Asti $8

Silver Ridge Pinot Noir $8

Anakena Merlot $7

The Climber Red Blend $9

Chateau Julien Cabernet Sauvignon $9

Laberinto Malbec $8.50

Delta Luna Zinfandel $8

Elitaio Montepulciano D'Ambruzzo $8

 

Get special offers direct to you.

To ensure you get the most relevant offer
update your profile now.
Thunder Bay will celebrate Mardi Gras with a Fat Tuesday Feast on February 21st from 5-8pm.

Fat Tuesday Feast will include a New Orleans style Cajun buffet including Alligator Gumbo, New Orleans tossed salad, Layfayette Farfalle Salad, Southern Slaw, Cajun Smoked Brisket, Baton Rouge Fried Chicken, Blackened Fish, Red Beans and Rice, Fried Shrimp and Crawfish, Tabasco wings and more! Don't miss out on your chance to taste some the best Cajun creations around prepared Chef Andy.

The event is open to the public. Adults are $16.99, kids 5-10 are $6.99 and under 4 eat free.

Reservations are recommended. For more information please contact Thunder Bay Grille at (563) 386-2722, located at I-80 & Brady St, Davenport, IA.

# # #

This Food Blasts Your Body With Up to 180 Times the Fluoride in Drinking Water

A Primary Source of Fluoride: Your Food!

While toothpaste and drinking water would appear to be the leading sources of fluoride exposure, probably the most common source of exposure is actually non-organic foods!


Full story and video here:  http://articles.mercola.com/sites/articles/archive/2012/02/04/jeff-green-on-fluoride-toxins-part-2.aspx?e_cid=20120204_DNL_art_1
SUPER BOWL SUNDAY!

Whether you are cheering for New England or New York this Sunday, we have the treats that will make your Super Bowl party a winner! Stop in this week to get Patriot and Giants frosted sugar cookies. They are $1.50 each or $12 per dozen. Sunday Feb. 5th only the Super Bowl cookies are buy 6, get 6 free until supplies last. We also have football cupcakes and cookies! Special orders are accepted to guarantee availability.

VALENTINE'S DAY!

We also have the perfect gifts for all of your Valentine sweethearts, whether it be students, teachers, husbands, wives, boyfriends or girlfriends! You can pre-order Valentine's Day cookie bouquets, heart-shaped cakes and cookies, chocolate-covered strawberries and more! Stop in for a complete list of available items. As always, we would be happy to customize anything your heart desires!

COOKING CLASSES

We are happy to announce that we will begin holding cooking classes this month! Call or stop by to reserve your spot for any of the offered classes. Here is a list of available classes:

 

JUNIOR CHEFS (Ages 9-14)

Sunday, Feb. 5 3-5 p.m. • $15 per person

Young chefs will learn how to bake and decorate fun and delicious desserts for Valentine's Day!

 

TINY CHEFS (Ages 3-8)

Sunday, Feb. 19, 3-5 p.m. • $10 per person

The Mystery of the Missing Banana
Kids will learn how to follow instructions as they crack an egg, mash bananas with their hands, and stir the batter. They will also learn how rewarding it is to eat something they've made with their own two hands!

 

ADULT CLASSES


SWEETS FOR YOUR SWEETIE
Monday, Feb. 6 7-9 p.m. • $25 per person
Get unique dessert ideas that will make your
Valentine's Day special.

MARDI GRAS
Thursday, Feb. 16 7-9 p.m. • $25 per person
If you can't make it to New Orleans for Mardi Gras,
bring Mardi Gras to your home!

SOUPS AND STEWS
Thursday, Feb. 23 7-9 p.m.

 

 


 

WHISK AWAY CAFE

Location:

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

 

Find us on Facebook!

Facebook.com/whiskaway

Cafe d'Marie, located at 614 West 5th Street where downtown Davenport meets the Gold Coast neighborhood, has expanded their hours.  They are now serving guests from 8:30am until 4pm seven days a week. 

Support a local business! The charming Cafe d'Marie is serving up breakfast, lunch, gourmet coffees, salads & more in a gorgeous historic building. Located on 5th Street behind the Scott County Admin building at the foot of the Gold Coast. Recently voted one of the Best New Restaurants in the Reader's Best of the Quad Cities readers' poll.

Call 563-323-3293 or visit them on Facebook® for more information.

Chef Shares Secrets for Enjoying the Sensuality of Food

Thanks to the proliferation of outrageously popular TV food shows, Americans have grown to appreciate the aesthetics of a meal almost as much as its flavor. We've discovered our chefs are artists as well as cooks and bakers, and their colorful salads and abstract chocolate sculptures are works of art as well as good things to eat.

But there is yet another dimension to food to be explored, says Italian-born Chef Tiberio Simone, a James Beard Award winner and author of a provocative new coffee table book, La Figa: Visions of Food and Form (www.LaFigaProject.com). Shot by Matt Freedman, it features full-color, artistically rendered portraits of the naked human body decorated with fresh ingredients.

Incorporate food in your love life, he says, and you'll discover the sublime.

• Choose fresh, natural, organic foods. Sexy food still has the taste nature gave it, and there's no better choice than organic food because it's grown with love. A farmer's market is a great place to shop because you can touch and smell the produce.

• Watch out for food allergies - even if you don't plan to eat the food. If you're planning a sensual meal for your lover as a surprise, be aware of any food allergies or sensitivities he or she may have. Also, foods can cause irritation, burning or rashes when placed on the skin, if a person has a sensitivity. This can be especially true for certain delicate body parts.

• Bring your lover on your food-shopping excursion. View it as a bit of sensual foreplay. You can have a lot of fun caressing and gently squeezing the foods, and inhaling their aromas. The conversation should be entertaining, too.

• Taste the sensuality of the food while you and your partner eat. This sounds obvious, but it's not. Seduce your senses by breathing in the aroma of the dish. Close your eyes and inhale slowly so you can analyze and take in the ingredients. Take a small bite, roll the food around your tongue and in your mouth and make small sounds of pleasure. You might feel ridiculous, but it's fun, especially on a romantic date.

"Food and touch are truly the basic ingredients of life. If done properly, they will not only provide pleasure, but also engage and delight the senses," says Simone.

Adds photographer Freedman: "Any food can be beautiful and sensual if it has qualities that appeal to what you and your lover find sexy and enticing."

Take a peach, for example.

"Start by looking at its shape and colors," Simone says. "Press it just hard enough to feel the firmness and the touch of velvety skin, just like when you touch the skin of another person. I believe that fruits and vegetables respond to touch by releasing beautiful aromas for us to breathe in."

Simone says his Italian heritage and his culinary fluency heightened his awareness of the sensual similarities between fresh, organic foods and the human body. Like the human body, every food in its natural state has beauty in its lines, shape, color and texture. And like the human body, food gives us exquisite pleasure on a primal level.

"Spend a little time looking for the sensual aspects of food, and I guarantee you will become a pro at enjoying the sensual side of life," he says.

About Tiberio Simone

Born in southern Italy, Tiberio Simone is a James Beard Award-winning chef.  He has been cooking for as long as he can remember, beginning in his mother's kitchen. Tiberio started his career at an Italian restaurant in Seattle. He eventually became the pastry chef at Seattle's Four Seasons Olympic Hotel. He now runs his own company, La Figa Catering.

About Matt Freedman

Matt Freedman is a professional freelance photographer and technologist who combined his photography, writing and technical talents to produce the first iPhone app about the Burning Man festival. He is also the former staff photographer and director of technology for the bi-monthly magazine JUST CAUSE. His photographs have been published in "Trekking Nepal: A Traveler's Guide" and the French book, "Artivisme: Art, Action Politique et Résistance Culturelle."

Pages