03 Nov 2011

Johnny's Italian Steakhouse is having a Thanksgiving Buffet

By Rick Martin
The Johnny's Italian Steakhouse in Moline is having a traditional Thanksgiving Buffet on November 24th Thanksgiving Day from 11am-3pm. Serving all of your Thanksgiving favorites with all the trimmings. Adults-$20, Children-$10, high chair age: Free. Make your reservations today by calling 309-736-0100 or online at johnnysitaliansteakhouse.com
01 Nov 2011

Local Crepe Chefs serving up deliciousness at Dunn Bros.

By Rick Martin

Sunday mornings, treat yourself to something sweet.  Or something savory.  Treat yourself to La Lou Crepes!

Serving from 9am until 1pm inside Dunn Brothers Coffee at 787 Middle Road in Bettendorf, Lou and Chad create delicious crepes for you to enjoy.  The menu changes each Sunday, and some of the most recent flavors have been Banana Split, Chicken & Waffles, Nutella & Banana, Green Eggs & Ham, and Very Berry Banana.  There is at least one sweet selection and one savory selection each Sunday.

Add a Dunn Bros. coffee or tea beverage and you have yourself an nice breakfast or brunch.

Visit La Lou Crepes at their Facebook page: www.facebook.com/laloucrepes

01 Nov 2011

MRDC Releases New Coffee Liqueur at November First Friday

By Ryan Burchett

Le Claire, Iowa, October 31, 2011 - Mississippi River Distilling Company is excited to announce the release of their second seasonal product, Iowa Coffee Company Liqueur, on November 4, 2011.  MRDC is once again partnering with an Iowa business on this product, this time Iowa Coffee Company from the Des Moines area.  The new spirit will be perfect for holiday gatherings and as a unique gift.

"The whole idea of the seasonal spirits is to bring some unique products to the market and also partner with other local businesses," Ryan Burchett, MRDC owner and distiller, says.  "We were really excited that we knew someone in Iowa who was an experienced artisan coffee roaster."

MRDC takes Iowa Coffee Company's hand roasted Peruvian blend and infuses it into River Pilot Vodka.  Along the process, fresh cinnamon sticks and vanilla beans are added.  As a seasonal product, this is a limited, one time bottling with approximately 4,000 bottles for distribution.

MRDC features two signature cocktails at each First Friday.  This month we'll have Mississippi Night for visitors to try, which is iced coffee with Iowa Coffee Company Liqueur (ICCL) and River Baron Vodka.  The second cocktail will be a Stone Post, a wonderful fall concoction.  It's a mixture of apple cider, ginger simple syrup and River Pilot Vodka topped off with ginger beer.  Chef Stephanie Godke has also come up with three new recipes using MRDC products.  We'll give samples of ICCL grilled skirt steak with a coffee dry rub, ICCL brownies with cappuccino frosting and River Rose Gin pear cake.

Iowa Coffee Company (ICC) owner Tom Sibbernsen has been roasting coffee for over 20 years.  Sibbernsen originally got started in the coffee business with a friend in Omaha and then moved back to his roots in Iowa to start ICC.  He had a coffee shop inside of Des Moines' Mercy Hospital for 11 years and now sells his sought after beans through his website and at the popular downtown Des Moines farmer's market.

"I thought the collaboration was a great idea," Sibbernsen remarks.  "The reason I named my business 'Iowa Coffee Company' was not only because Iowa is where it was founded, but also because my business mission is to represent the core values of hard work, honesty, and friendliness that are characteristic of our state.  I know that Ryan and his team at MRDC share those values as well."

Burchett says there aren't many local artisan coffee roasters in Iowa and he was really excited about what Sibbernsen was bringing to the market.  "We thought it would be a great partnership to take fresh, locally roasted beans and combine them with our local farm fresh spirits."

"This was a great opportunity to collaborate with another locally focused Iowa business and combine our products to create something completely new," Sibbernsen says.  "It's very satisfying to see ICC's name not only on a coffee bag, but teamed with MRDC on a bottle.  Partnerships like this are a great way to help two quality businesses producing local artisan products expand their customer base within the state of Iowa."

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.  Mississippi River Distilling Company's next product, Cody Road Whiskey, will be released in December 2011.

31 Oct 2011

USDA Cooking Guidance For Pork, Red Meats

By USDA Communications Office
A new TV feature is available on the USDA FTP site. The new feature can also be seen on USDA's YouTube channel and downloaded as a video podcast. See below for details.

FTP Download instructions:

The host: ftp://ocbmtcmedia.download.akamai.com

User name: usdanews

Password:  Newscontent1

Filename: Pork Prep English

The new file is in QuickTime Movie (H.264 ), MPEG 4, MPEG2 and HDV.

YouTube: http://www.youtube.com/watch?v=JCrKpYpSLFM&feature=channel_video_title

video podcast: http://itunes.apple.com/us/podcast/usda-down-to-earth-video-podcast/id461819504?uo=4

RSS feed: http://downtoearth.usda.libsynpro.com/rss

Please email bob.ellison@usda.gov if you have problems or suggestions.

Also, use this free ftp client if you have problems.

http://filezilla-project.org/download.php?type+client

FEATURE - USDA COOKING GUIDANCE FOR PORK, RED MEATS

 

INTRO: The U.S. Department of Agriculture has lowered its recommended cooking temperature for pork cuts and other meats. USDA's Patrick O'Leary has more from Washington, D.C. (1:57)

 

THERE'S A NEW RECOMMENDED TEMPERATURE AND PROCEDURE FOR COOKING PORK. THE U.S. DEPARTMENT OF AGRICULTURE SAYS THE NEW TWO-STEP PROCESS IS DESIGNED TO PREVENT FOODBORNE ILLNESS:FIRST, PORK ROASTS AND CHOPS SHOULD REACH A SAFE MINIMUM INTERNAL TEMPERATURE OF 145 DEGREES FARENHEIT, BEFORE REMOVING FROM THE HEAT SOURCE AND AS MEASURED WITH A FOOD THERMOMETER. SECOND, CONSUMERS SHOULD ALLOW A THREE-MINUTE REST TIME BEFORE CARVING OR CONSUMING PORK CUTS.

 

Dr. Elisabeth Hagen, Under Secretary Food Safety: So USDA's Food Safety and Inspection Service has determined that it is just as safe to cook pork, whole cuts of pork and other red meats to 145 º with a 3-minute rest time as it is to cook them to 160 º with no rest time. And this combination is sufficient to protect against pathogens such as Salmonella that could be found in those cuts of meat.

 

DURING THE 3 MINUTES AFTER MEAT IS REMOVED FROM THE HEAT SOURCE, ITS TEMPERATURE REMAINS CONSTANT OR CONTINUES TO RISE, WHICH WILL DESTROY ANY PATHOGENS.

 

Hagen: And so lowering the cooking temperature of raw pork, steaks, roasts, and chops by 15 degrees with the addition of that 3-minute rest time will provide consumers with a product that is both microbiologically safe and at its best quality: juicy and tender.

 

THE USDA SAYS THE SAME GUIDANCE APPLIES FOR ALL MEATS, INCLUDING BEEF, VEAL AND LAMB. THEY SAY THE SAFE MINIMUM INTERNAL TEMPERATURE OF 145 DEGREES SHOULD BE VERIFIED WITH A FOOD THERMOMETER.


Hagen: That's right, a food thermometer is really the only way to determine if meat has reached an internal temperature that ensures the product is safe to eat.

 

THERE IS NO CHANGE TO THE RECOMMENDED SAFE COOKING TEMPERATURES FOR GROUND MEATS, INCLUDING BEEF, VEAL, LAMB AND PORK, WHICH REMAINS 16O DEGREES FARENHEIT, OR FOR POULTRY PRODUCTS, INCLUDING GROUND CHICKEN AND TURKEY. THAT REMAINS AT 165 DEGREES FARENHEIT.

 

Hagen: To learn more, you can ask a food safety question at AskKaren either on-line or on your smart phone, or call the USDA's Meat & Poultry Hotline at 1-888-MPhotline.

 

IN WASHINGTON, FOR THE U.S. DEPARTMENT OF AGRICULTURE, I'M PAT O'LEARY.

31 Oct 2011

Free Thanksgiving Dinner

By Rev. David Revelle
Free Thanksgiving Dinner

Everyone Welcome!

When: Nov. 24/Thanksgiving Day

Where: Christian Center Church, 2103 West Third Street, Davenport, IA

Time: Noon-2:00 p.m.

We'll serve a traditional Thanksgiving meal with all the fixin's!

Please call 563-322-2959 to reserve your spot!
25 Oct 2011

Big $5.99 Breakfast Blowout at Rock Island Happy Joe's!

By Rick Martin
In honor of National Pizza Month, The Rock Island Happy Joe's will be offering a breakfast blowout bash on Thursday, October 20 from 7am - 11am.  This deal will happen no more than once a year and is available for dine in and carryout only on large omelet pizzas for just $5.99 + tax on October 20th. A large omelet pizza serves five people and is the perfect item to buy for your staff or group breakfast.  Be a super hero at a super price!

"The breakfast blowout is an excellent opportunity for people to try our wonderful breakfast products at a fraction of the cost," says Rock Island franchisee Mick Mapes.  Happy Joe's omelet pizza is served on a pan-style crust with eggs, cheese, and your favorite toppings. What a great day to try something new!"

The Rock Island Happy Joe's also offers home-style cinnamon rolls that are baked daily, breakfast burritos, Happy Joe's Scramblers (similar to a breakfast skillet), and gourmet coffee.

"We've had tremendous success with our new breakfast products and are thrilled to offer an opportunity for the whole town to come in and try the omelet pizza at a ridiculous price! We want to make sure everyone gets a taste of the omelet pizza as we are confident that once they try it they'll come back for more!" stated Kristel Whitty-Ersan, Marketing Director for the company.

The omelet pizzas and cinnamon rolls are an excellent choice for business meetings and morning get-togethers. Happy Joe's breakfast items have been very popular with businesses, but the chain wants to ensure the general public knows that these products can be delivered to their homes, schools, organizations, and clubs as well. The products are offered all day long. The restaurant is available for business meetings and provides free space to groups that may want to come in for a morning meeting.

The $5.99 price point on a large omelet pizza will last from just 7am - 11am, October 20th, so wake up and smell the omelet pizza, Rock Island! Come on over to Happy Joe's!

If you would like more information, please contact Johanna Smith at 760-458-1218 or via e-mail at Johanna_M_Smith@hotmail.com.

###

19 Oct 2011

Bayside Smoothies - Quick Stop for the On-the-go Person

By Bayside Smoothies

Bayside Smoothies & More, located at 2730 West Locust Street in Davenport encourages you to use our drive-up window for your breakfast, lunch, snacks, even dinner items as you head from point A to point B. 

Located right across the street from the Mississippi Valley Fairgrounds, Bayside Smoothies & More features many varieties of fresh fruit smoothies plus breakfast items, sandwiches, paninis and wraps.  Looking for something lighter?  We have four different salads to which you can add either chicken or tuna for a bit more.  Several different sides, including fruit parfait or chips with hummus dip are also on the menu.

In addition to the smoothies, Bayside also offers fresh lemonade, flavored Italian sodas, frappes, hot chocolate and coffees.

Visit us on the web at www.baysidesmoothiesandmore.com or call us at 563-391-6360 to place your order and have it ready for you when you pull up to our window.

11 Oct 2011

October 13th Big $5.99 Breakfast Blowout at Bettendorf Happy Joe's!

By Rick Martin
In honor of National Pizza Month, The Bettendorf Happy Joe's will be offering a breakfast blowout bash for ONE DAY ONLY on Thursday, October 13 from 7am - 9pm.  This deal will happen no more than once a year and is available for dine in and carryout only on large omelet pizzas for just $5.99 + tax on October 13th. A large omelet pizza serves five people and is the perfect item to buy for your staff or group breakfast.  Be a super hero at a super price!

"This is an excellent opportunity for people to try our wonderful breakfast products at a fraction of the cost," says Bettendorf head coach, Adam Berntgen.  Our omelet pizza is served on a pan-style crust with eggs, cheese, and your favorite toppings. What a great day to try something new!"

The Bettendorf Happy Joe's also offers home-style cinnamon rolls that are baked daily, breakfast burritos, Happy Joe's Scramblers (similar to a breakfast skillet), and gourmet coffee.

"We've had tremendous success with our new breakfast products and are thrilled to offer an opportunity for the whole town to come in and try the omelet pizza at a ridiculous price! We want to make sure everyone gets a taste of the omelet pizza as we are confident that once they try it they'll come back for more!" stated Kristel Whitty-Ersan, Marketing Director for the company.

The omelet pizzas and cinnamon rolls are an excellent choice for business meetings and morning get-togethers. Happy Joe's breakfast items have been very popular with businesses, but the chain wants to ensure the general public knows that these products can be delivered to their homes, schools, organizations, and clubs as well. The products are offered all day long. The restaurant is available for business meetings and provides free space to groups that may want to come in for a morning meeting.

The $5.99 price point on a large omelet pizza will last for just one day, October 13th, so wake up and smell the omelet pizza, Bettendorf! Come on over to Happy Joe's!


###
11 Oct 2011

Gramma's Kitchen Awarded "Best Breaded Pork Tenderloin" in Iowa

By Rick Martin

Iowa Pork Producers will present restaurant with award on Wed. 10/12 at 11:45AM

Gramma's Kitchen selected the winner of IPPA's Best Breaded Pork Tenderloin Contest for 2011.

Gramma's Kitchen in Walcott has received this year's honor from IPPA for its breaded pork tenderloin sandwich and will receive a check for $500 and a plaque. The eatery is located near the World's Largest Truck Stop on Interstate 80 at the Walcott exit.

Gramma's Kitchen has been in business since 1980 and serves about 150 tenderloin sandwiches per week. The loins are bought from Reinhart  Foodservice and are tenderized and battered at the restaurant.

"We are absolutely excited about winning this award and it's so great that we are receiving such accolades for all of our hard work that we have put in these last several years," said Aaron Tuftee, one of the managers of Gramma's Kitchen.

Country House in Colo placed second and will receive a plaque and $250 from IPPA. Legal Limit Pub & Grill in Boone, The Rusty Duck in Dexter, and Newton's Paradise Café in Waterloo received honorable mention awards and each will receive a plaque.

Joe Golinghorst from Walcott nominated Gramma's Kitchen and will receive $100.

A total of 327 nominations were submitted for this year's contest and 34 received the required three or more nominations and became finalists. Judging by committee members was completed last month. The committee judges the pork tenderloin sandwiches on taste, physical characteristics and appearance.

All restaurants, cafes and taverns that serve breaded pork tenderloin sandwiches can be nominated for the award each year. Previous contest winners also are eligible, but are prohibited from winning two consecutive years.

Gramma's Kitchen is open daily from 6 a.m. to 10 p.m. and is a member of the Heart of America group. You can find them on the web at www.heartofamericagroup.com. Gramma's Kitchen also has a Facebook page.
10 Oct 2011

October Marks the First National Farm to School Month

By Elisha Smith

Farmers, chefs to visit classrooms across the country


Lyons, NE - The first ever National Farm to School Month is taking place this October.

In 2010, Congress designated October as National Farm to School Month, which demonstrates the growing importance and role of Farm to School programs as a means to improve child nutrition, support local farming and ranching economies, spur job growth and educate children about agriculture and the origins of their food.

"Farm to School programs are a win-win.  They provide our kids with fresh, healthy food that actually tastes like food and benefits our farmers and communities as well," said Kathie Starkweather with the Center for Rural Affairs, a member of the National Farm to School Network and a partner organization of the 2011 National Farm to School Month. "These programs are widely recognized as an effective way to encourage healthy eating and boost local agriculture sales by bringing local vegetables, fruit, and other products into schools."  

According to Starkweather, a focus on farm-to-school local food programs is overdue.  Two-thirds of school children eat a National School Lunch Program lunch and consume about one-third of their total calories from that meal. Unfortunately that food travels between 2500 and 4000 miles before reaching their plates.

To celebrate the first National Farm to School Month, schools across the country will be inviting farmers and chefs to visit their school during the month of October. Food service professionals, teachers, parents, farmers and ranchers can visit farmtoschoolmonth.org for assistance organizing an event.

Over the past decade, the Farm to School movement has exploded across the United States. There are now more than 2,300 Farm to School programs in schools across all 50 states, according to the National Farm to School Network.

For example Joyce Rice, who served as Food Service Director for a small central Nebraska community, was dissatisfied with the food the students were eating and made it her personal mission to get locally grown fresh food into the schools. Joyce wanted to feed students at the elementary, middle and preschool (500 students) delicious, healthy and fresh food. Rice started the Farm to School program by identifying local farmers who could supply food for school lunches. She has also gotten them involved in giving presentations at school. This teaches the children more about how food is grown, where it comes from, and the importance of supporting local growers.

"One local grower who raises asparagus, actually came to the school, donned a hair net, and helped cook and serve the asparagus," commented Starkweather.

According to Rice, "Most of the kids had never even SEEN an asparagus, but they cleaned their plates and are now asking their parents to buy the vegetable." The farmer now sees the students and their parents regularly at his stand at the local Farmers Market.

Rice continued saying the children love eating the fresh food and their consumption of fruits and vegetables increased by nearly 200 percent since she started buying locally according to data that she has tracked since starting this program.

United States Department of Agriculture is preparing to announce the availability of competitive Farm to School grants worth up to $100,000 for planning and implementing Farm to School programs - including supporting staff salaries, purchasing equipment, developing school gardens and other activities. For more information on these grants and about the National Farm to School Network, visit www.farmtoschool.org

The National Farm to School Network has established contacts in every state to help connect schools with local farmers. To find one in your state http://www.farmtoschool.org/states.php

For additional information on how schools and farmers can take advantage of Farm to School programs visit http://www.cfra.org/renewrural/farmtoschool for a host of ideas. Or contact Kathie Starkweather at the Center for Rural Affairs at kathies@cfra.org or (402) 617-7946.

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