July is the month of celebrations for Tastee-Freez! In addition to kicking off its 60th anniversary this month, Tastee-Freez will also be celebrating National Ice Cream Day on Sunday, July 18In 1984, dessert-lover President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.


Tastee-Freez commemorates this special day and its 60th anniversary with two delectable Celebration Sundaes - the "Chocolate Oreo Blast Sundae" and the "Strawberry Cheesecake Sundae" - available at all Tastee-Freez LLC locations now!

The delectable dessert chain kicks off its anniversary this July with

Chocolate Oreo Blast and Strawberry Cheesecake Celebration Sundaes

IRVINE, Calif. - Tastee-Freez, America's favorite establishment for soft-serve treats and high-quality quick service food, kicks off its 60th anniversary in July 2010, which is fittingly also National Ice Cream Month. One of the longest-lived franchise operations in the United States, there are currently 54 Tastee-Freez LLC restaurants located in 18 states across the country. Tastee-Freez will celebrate its anniversary with two delectable Celebration Sundaes - the "Chocolate Oreo Blast Sundae" and the "Strawberry Cheesecake Sundae" - available at all Tastee-Freez LLC locations until August 31, 2010.

"For 60 years, Tastee-Freez has been providing frozen treats that bring back fond memories of cool, creamy soft-serve and an era gone by," said Tim Mulks, general manager of Tastee-Freez. "The Chocolate Oreo Blast and Strawberry Cheesecake Celebration Sundaes are some of the most popular flavors in our delicious dessert lineup, and mark the beginning of another All-American summer at Tastee-Freez."

The "Chocolate Oreo Blast Sundae" is a combination of Oreo chunks, vanilla soft-serve, chocolate syrup and a cherry, and the "Strawberry Cheesecake Sundae" is a mixture of cheesecake chunks, strawberry topping, vanilla soft-serve and a cherry. Each sundae is available at $2.99 each (prices may vary by location).

In 1950, Leo Moranz, an inventor, and Harry Axene, an entrepreneur, came together to create what would later become one of America's favorite establishments for delicious soft-serve treats and high-quality quick service food. The two men formed a partnership to market a revolutionary new soft-serve pump and freezer which far exceeded the technology of any existing equipment, allowing for faster service and a higher quality, great-tasting product.  Within five years after the first freezer was sold, walk-up stands bearing the Tastee-Freez name opened across the country to sell cones and sundaes to an eager public.  Moranz and Axene allowed stands to use the Tastee-Freez name in exchange for rent paid on the ice cream pump needed to operate each freezer.

Since franchising first gained popularity in the early 1950s, the food service industry has seen many chains come and go.  Tastee-Freez has strived to meet the ever-changing needs of its franchisees and their customers, and has increased its menu offerings over the years to include a wide variety of options.  The majority of Tastee-Freez locations have evolved to become full quick service operations, offering a variety of lunch and dinner options in addition to the famous soft-serve treats. The signature restaurants are located in Alaska, Arizona, California, Colorado, Delaware, Florida, Illinois, Iowa, Maryland, Minnesota, Missouri, North Carolina, North Dakota, Oklahoma, Ohio, South Carolina, Vermont and Virginia.

Menu offerings in all Tastee-Freez LLC locations include Old Fashioned Sundaes available in hot fudge, chocolate, strawberry and caramel; Shakes and Floats, including chocolate, vanilla and strawberry; Oreo, Butterfinger, Reese's Peanut Butter Cup and M&M Freezees; and the traditional vanilla soft-serve cone, which can be dipped in the signature Tastee-Freez chocolate. Tastee-Freez LLC locations also offer a wide variety of food. Menu options vary, with many locations serving regional favorites, but typical offerings include signature hamburgers and hot dogs, a variety of sandwiches, fries and onion rings.

About Tastee-Freez LLC

With 54 units located throughout the United States, Tastee-Freez LLC is a chain of quick-service restaurants specializing in soft-serve dessert treats. Celebrating its 60th anniversary in 2010, Tastee-Freez LLC was acquired by Galardi Group, Inc., based in Irvine, Calif., in June, 2003. For more information, visit www.tastee-freez.com.

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Secrets of a Johnny's Chef with Chef Steve Hall

Culinary Class Tuesday July 13th at 6:30

Johnny's Italian Steakhouse in Moline will host a culinary class, Secrets of a Johnny's Chef, on Tuesday July 13th 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 or 2 infused vodka martinis, generous samples of each course, recipe cards, class fee, tax and gratuity. Space is limited; for more information or to sign up, please call Johnny's Italian Steakhouse at 309.736.0100.

 

Everyday Italian with Local Produce

July 13 at 6:30

Betta Bruschetta

Warm Goat Cheese Salad

Chicken Piccata

 

VIP Access - Johnny's Signatures

Aug 10 at 6:30

Supperclub Spinach Salad

Steak DeBurgo

Tiramisu

 

Ace Autumn Harvest

Sept 14 at 6:30

Zucchini Fries

Tortellini Portabella

Turtle Cheesecake

 

Hollywood at Home

Oct 12 at 6:30

Lobster Frangelico Salad

Chanel No. 5

Gran Marnier Mousse

 

Dinner Party 101

Nov 9 at 6:30

Crab Stuffed Shrimp

Sausage Bread

Steak Toppers

Healthiest schools, organizations, leaders to be honored

DES MOINES, IA (06/14/2010)(readMedia)-- Nominations are sought for the healthiest schools, organizations and individuals in Iowa. Last year was the inaugural Healthy Iowa Awards event. This year's banquet will be September 23, 5-9 p.m., at the Hy-Vee Conference Center in West Des Moines, Iowa.

"Everyone wants to be the best and this is the true designation for Iowans and their schools and communities for the overall healthiest," explained Jenny Weber, executive director of the Wellness Council of Iowa (WCI).

The Healthy Iowa Awards are presented by the Academy for a Healthy Iowa, a collaboration between the Iowa Department of Public Health, Governor's Council on Physical Fitness and Nutrition and WCI. Award winners are selected based on providing access to wellness, programming, financial commitment, measurability and sustainability. Winners retain the "Healthy Iowa" designation for three years at which point they must reapply.

The healthiest K-12 school, college or university, community and visionary leader will be honored. This year, two new categories are open: the emerging community award will celebrate small, grass-roots groups or communities and the emerging leader award will recognize youth leaders.

Application forms are available at www.wellnessiowa.org (click the top banner) and must be received by June 30.

The annual WCI Well Workplace award will also be presented at the Healthy Iowa event.

Cooking Class Wednesday, May 26th at 6PM

The Machine Shed in Davenport will be hosting a kids cooking class at the restaurant on Wednesday, May 26th from 6PM to 7PM.  Chef Bryan Tyler will lead a cooking class in which the parents/guardians and the children will be making kid friendly recipes. This class is a fun opportunity for kids to learn how to measure and mix ingredients, use kitchen gadgets, follow recipes, learn etiquette, kitchen safety, and nutrition!  Each participant receives a certificate of excellence at the end of class.  This is a great idea for play groups, scouts, and church activities.

The cooking class is free to the public and an adult must attend with their child. This class will be offered monthly, the last Wednesday of each month at 6pm. The next class will be offered June 23rd. For more information or to sign up, please stop in The Machine Shed located at 7250 Northwest Blvd (I-80 - Exit 292) or call 563-391-2427 for more information.

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This Mother's Day, pamper mom with a delicious breakfast in bed.  Our recipes are simple (she'll think you slaved for hours), healthy (so delicious she'll swear you're ruining a diet) and since you're getting all the ingredients from ALDI...she'll think you spent twice as much.  After saving up to 50 percent on the perfect brunch for mom, you'll have money to spend on a beautiful bouquet (or two!) of flowers, too!

We recommend:

· Apple Raisin Pancakes

· Cantaloupe and Blueberries with Vanilla Sauce

· Vegetarian Frittata

Vegetarian Frittata - 6 servings

Preparation: 10 min.   Cooking: 15 min.   Total: 25 min.

· 2 tbsp. unsalted butter

· 4 scallions, trimmed and minced

· 4 cans green chilies, drained, seeded and chopped (wear rubber gloves)

· 3 tomatoes, seeded and chopped

· 8 Goldhen grade A large eggs, lightly beaten

· 6 oz. Happy Farms mild cheddar cheese, shredded

· 1/3 cup cilantro, or parsley, chopped

· 1/4 tsp. salt to taste (optional)

· 1/2 cup salsa

Turn on broiler. Melt butter in a heavy ovenproof skillet over medium heat. Sauté scallions 4-5 minutes, or until tender. Stir in chilies and tomatoes and simmer about 3 minutes, stirring occasionally, until tomatoes are softened. Stir in beaten eggs, cheese and cilantro. Season with salt and pepper to taste. Cook over medium-low heat 5-6 minutes until eggs are almost set in the center. Place skillet under broiler about 1 minute, or until eggs are just set. Do not overcook. Serve frittata cut into wedges with salsa.  Wake mom up with breakfast and a beautiful floral bouquet.

From farm to table - local farmers produce are served at the Shed

The Machine Shed Restaurant is serving fresh Asparagus and making fresh Strawberry Rhubarb pie with fresh produce from area farmers.

Asparagus is hand picked at Barten Hagen Produce in Muscatine, Iowa.  It is at the Machine Shed in less than an hour after picking - never frozen or canned.  At the Machine Shed, the asparagus is grilled to order and crisp.

Chef Jeff Grunder has been busy making a Strawberry Rhubarb pie with the Rhubarb from Carl Carpenter's farm in the Quad Cities.  A popular request this time of year is for Chef Jeff's Rhubarb Crisp, below is his special family recipe.

The Machine Shed plans to be serving fresh Asparagus and Rhubarb through the end of May.

For more information, please call the Machine Shed Restaurant at (563) 391-2427 or visit www.machineshed.com. The Machine Shed is located at I-80 and Northwest Blvd in Davenport, IA.

Rhubarb Crisp

Fruit Filling Ingredients

1 gallon chopped fresh rhubarb

4 cups of sugar

1 cups of flour

    Combine ingredients.  Place in a 9x13 grease dish.

Crumb Topping Ingredients

1/4 lb melted margarine

1 cups brown sugar

1 cups of flour

1 cups oatmeal

Mix all ingredients and top the crisp. Bake @ 300 degrees for 1 hour.

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Davenport, IA, April 28th, 2010: Garlic Mustard is an invasive, noxious plant that threatens our native woodlands, natural areas and wildlife habitat. Help us control it in our community by participating in the Challenge between the Quad Cities and Johnson County.

    All volunteers are invited to a hot dog roast at Black Hawk State Park after the event.

    Date: Saturday, May 8th, 2010

    Time: 9:00am-Noon

    Location: Sunderbruch Park, 4675 Telegraph Rd. Davenport, IA

 

Initial Contributions to Leverage Additional Donor Support from Around the World, Public and Private Sectors

WASHINGTON, April 22, 2010 - Today, a core group of finance ministers from the United States, Canada, Spain and South Korea, as well as the leadership of the Bill & Melinda Gates Foundation, met at the U.S. Department of the Treasury to announce an initial contribution of $880 million for a new fund to tackle global hunger and poverty and to discuss ways to foster additional contributions from the public and private sectors around the world.

The new fund, the Global Agriculture and Food Security Program, will include a U.S. commitment of $475 million, a key element of the Obama Administration's initiative to enhance food security in poor countries. As fellow inaugural fund contributors, Canada pledged $230 million, Spain $95 million, South Korea $50 million and the Bill & Melinda Gates Foundation $30 million.

"As we work to build a stronger, more stable and balanced global economy, we must renew our commitment to tackle global hunger and poverty," said Treasury Secretary Tim Geithner. "A global economy where more than one billion people suffer from hunger is not a sustainable one. At a time of limited resources and large global challenges, this fund will leverage support from around the world to achieve lasting progress against hunger and bolster agricultural productivity and growth."

The fund was created in response to a call by G-20 leaders in Pittsburgh last year for the World Bank Group to work with interested donors to set up a multi-donor trust fund to help implement some of the $22 billion in pledges made by G-8 leaders at their meeting in L'Aquila.

The United States has already contributed $67 million to the fund and has requested $408 million in President Obama's FY 2011 budget, which is subject to Congressional appropriation. This investment is a key element of the Administration's initiative to enhance food security, raise rural incomes and promote stability in poor countries and will complement the bilateral food security activities of U.S. Agency for International Development (USAID) and the U.S. Department of Agriculture.

"With the global number of chronically hungry reaching 1 billion, working together to put an end to the status quo and improve on past efforts is both a moral and economic imperative," said Agriculture Secretary Tom Vilsack. "The financial commitments to the Global Agriculture and Food Security Program announced today will help address this critical issue in a meaningful and comprehensive way."

With the aim of boosting agricultural assistance to poor countries, the fund will have both public and private sector accounts to provide financing to countries that have robust agriculture strategies. The public sector account will provide aid for better irrigation systems, linking farmers to markets and building post-harvest storage infrastructure. The private sector account will provide innovative financing to increase the commercial value of small and medium-sized agri-businesses and farmers.

"Investing in small farmers is an incredibly effective way to combat hunger and extreme poverty - history has proved it many times," said Gates, co-chair of the Gates Foundation, which has committed $1.5 billion to date to agricultural development. "The launch of this fund is an important step forward, but only a first step. Other countries meeting at the European, G-8 and G-20 summits in June and at the U.N. Summit in September should join the four founding partners and make good on their pledges. If we all sustain focus until the job is done, hundreds of millions of people will lead better lives."

The fund aims to improve the income and food security of poor people in developing countries. It is estimated that the sudden increase in food prices in 2008 drove 100 million people into poverty. Even before the food price spikes, 850 million people in poor countries were chronically malnourished. Agriculture, seen as vital for development, has also been affected by low levels of investment over the past few decades and issues like climate change.

"At a time when practical and effective solutions are required, Canada is pleased to be among the first to help fund such a valuable program," said Jim Flaherty, Canada's Minister of Finance. "Our $230 million contribution builds on Canada's ongoing efforts to improve sustainable agriculture for the world's poorest. It also ensures international institutions have the resources they need to help countries tackle increasingly difficult challenges. None are as basic, as urgent or as unacceptable as global hunger."

"We have to maintain our degree of commitment with the poor," said Elena Salgado, Second Vice-President and Minister of Economy and Finance of Spain. "We cannot forget the 75 percent of the world's poor that live in rural areas. Sustaining food security requires a comprehensive approach that encompasses increasing agriculture productivity, fostering rural development and guaranteeing access to markets, especially for small farmers. Vulnerable populations would benefit from surpluses thus generated, through food safety nets."

"Korea experienced a severe food shortage and poverty at the initial stages of its economic development in the 1960s," said Korean Finance Minister Yoon Jeung-Hyun. "The experiences made Korea recognize the importance of food security. In this regard, we will spare no effort in supporting developing countries' economic development and helping to strengthen their agriculture sector with empathy rather than sympathy, deep down in the heart."

Hosted by the World Bank Group, a number of agencies, including the African Development Bank, the World Bank and the International Fund for Agricultural Development, will implement the projects financed by the fund. The fund will embrace a transparent governance structure by ensuring that recipient countries and civil society organizations, as well as donors, have a voice in the operation of the fund.

"Malnutrition and hunger afflicts millions of vulnerable people in Africa who cannot afford to grow and buy sufficient food," said Jean Ping, the Chairman of the African Union Commission. "Last year, the international community pledged resources to help the world's poorest farmers. The establishment of this fund is an important signal that donors intend to meet their commitments and help African countries implement their comprehensive agriculture strategies. We urge other countries to come forward and make good on their promises."

"With a sixth of the world's people going hungry every day, the crisis in food remains very real, posing a severe economic burden on developing countries, especially in Sub-Saharan Africa," said World Bank Group President, Robert B. Zoellick. "Co-operation and coordination are vital to boost agricultural productivity and connect farmers to markets, as agriculture is the main lifeline today for about 75 percent of the world's poor."

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Funding Will Aid Emergency Food Organizations and Americans in Need

WASHINGTON, April 1, 2010 - Agriculture Secretary Tom Vilsack today announced the availability of resources to strengthen the capacity of the Nation's emergency feeding network to meet the needs of the increasing numbers of people who are turning to food pantries and soup kitchens to feed their families. Up to $6 million in grants is available for food banks, food pantries, and soup kitchens to improve and expand the infrastructure.

"The Obama Administration has proposed important measures to combat hunger in America and to assist food insecure households - especially food insecure children," said Vilsack. "These grants will help to ensure that food banks, food pantries, and soup kitchens have the equipment and infrastructure necessary to provide healthy, safe food to America's families in need during challenging economic times."

USDA's Food and Nutrition Service (FNS) plans to award up to $6 million to emergency feeding organizations, such as food banks, food pantries, and soup kitchens, participating in the Emergency Food Assistance Program (TEFAP). At least $3 million is expected to be awarded for projects that improve the emergency feeding infrastructure in rural communities. Projects that benefit or serve Native American communities will receive priority consideration.

Among other activities, grantees can use funds to improve the tracking, collection, storage, distribution and transport of time-sensitive and perishable foods; develop or maintain computerized systems for tracking foods; improving the provision of recovered foods to food banks; and repairing and expanding facilities, equipment or appliances to support hunger relief. Funds can also be used to identify new donors and emergency food providers or to provide outreach to persons in need of food assistance.

TEFAP, administered by FNS, provides USDA-purchased food and administrative funds to States for further distribution to organizations such as food banks, food pantries, and soup kitchens. These organizations provide food assistance to needy families across the country in the form of prepared meals or as a bag of groceries that families take home and prepare themselves.

The solicitations can be found online at www.grants.gov or at the FNS website at http://www.fns.usda.gov/fdd/programs/ tefap/TEFAP_Rural_InfraGrant.htm (TEFAP Rural Infrastructure Grant) or http://www.fns.usda.gov/fdd/programs/ tefap/TEFAP_General_InfraGrant.htm (TEFAP General Infrastructure Grant).


 

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