07.28.09
Dish it Out has moved!
The Gazette’s food blog, Dish it Out, has moved to GazetteOnline. Please go to: http://gazetteonline.com/blogs/dish-it-out/
07.23.09
Mr. Beans is back downtown
Mr. Beans employee Stephanie Arndt talks to Jim Hines as he orders sandwiches for his coworkers at Alliant Energy.
CEDAR RAPIDS - Mr. Beans has returned downtown in the Alliant Tower, at the corner of Third Avenue and First Street SE.
After losing everything at their Town Centre location in the June 2008 flood, Curt and Amy Bean made the decision to come back downtown.
The breakfast pizza at Mr. Beans was piping hot this morning.
They continued to operate their location at 1080 East Post Rd. in Marion after the flood and many of their customers asked when they would reopen downtown.
“It was a difficult business decision to make,” Amy Bean said.
But downtown is their home base and as difficult as the decision was, Amy said she always knew they would return.
Curt Bean wasn’t so sure they would return downtown, but he was “asked so many times if we were coming back. So here we are. It’s nice to be wanted.”
The new space at Alliant Tower is larger than the Town Centre location and is all on one level. They also have a conference area for meetings at the Alliant Tower.
The coffee is freshly brewed at Mr. Beans' new downtown Cedar Rapids location, 200 First St. SE.
They still have their breakfast specialties, sandwiches, salads and baked goods that have made them so popular. And, oh yes, there’s still plenty of coffee.
Mr. Beans is open from 7 a.m. to 4 p.m. Monday through Friday. To place an order, call (319) 363-2998.
Mr. Beans carries its signature cookies and baked goods at its new downtown location.
07.14.09
Sunkist charity program searches for creative lemonade stands
SHERMAN OAKS, Calif. – This year, in a “twist” to their annual Sunkist Take a Stand®program, Sunkist is issuing a creative challenge for America’s kids to express themselves and their desire to raise money for their favorite charity, in the very fundraising tool itself – the lemonade stand.
By posting their designs on Sunkist’s Facebook page, with their parents’ help, children can not only display their creativity, but also enter for the chance to increase their donations and win cash prizes.
Now in its sixth year, the award-winning cause-marketing program encourages young people across the country to give back to their community by donating their earnings from a good old-fashioned lemonade sale.
“Take a Stand introduces kids to the world of philanthropy and what it means to give back,” said Claire Smith, director of corporate communications for Sunkist Growers. “This year, we are encouraging kids to be even more involved and creative by decorating their stands to suit their charities and their personalities. Not only does the stand become personal, but it becomes a fun activity that parents and children can work on together.”
Parents have always been a big part of the Take a Stand program by helping their children raise money for a charity close to their hearts. With their parent’s help, kids can now build a stand entirely from their imagination, by repurposing old boxes and painting pictures of themselves on their stands.
Parents of kids ages 5-12 looking to join the Sunkist Take a Stand program and raise money for a good cause can go to Sunkist’s fan page on www.facebook.comto submit a lemonade stand design and their pledge. With help from their parents, kids can recycle by repurposing boxes and materials from home and then let their creativity loose! Kids can draw or paint pictures of themselves, their community and illustrate why the 501(c)(3) charitable causes they’ve chosen are near and dear to their hearts. When ready, parents or legal guardians with memberships to the social networking Web site can upload pictures of their child’s stand for the opportunity to win prizes.
For more information on the Sunkist Take a Stand Design Contest and to review rules and regulations for participation, visit www.sunkist.com/takeastand
07.13.09
Need $25,000? Enter French’s Cook-Off
PARSIPPANY, N.J. — Do you have a secret family recipe stashed away? How about an old family favorite you make again and again? Start the summer season by entering your family’s favorite recipe to French’s first-ever LIVE National Cook-Off, a contest designed to celebrate home chefs who bring smiles to their families with time-saving, great tasting recipes. Submit a recipe featuring at least one French’s product from among the company’s iconic brands that include French’s® Mustard, French’s® French Fried Onions and French’s® Worcestershire Sauce and discover $25,000 hidden inside your recipe box!
“Summer is the perfect time to try out some new recipe ideas while enjoying the slower pace of the season,” said Barbara Yaros, Director of Marketing Services. “With schedules a bit more relaxed, why not try creating some new family favorites with your kids and for your kids? As an iconic brand for generations, we wanted to reward Mom for her culinary creativity while allowing her to share her prize-worthy efforts with other busy families.”
How It Works
Submit an original, easy-to-make recipe that brings a smile to your family’s meals. Entering is easy to do and you can also engage the support of friends and family by encouraging them to vote for your recipe submission online.
In addition to the grand prize of $25,000, four runners up will each receive a Cuisinart 7-quart Stand Mixer, and weekly prizes will be awarded based on the number of popular votes a recipe receives. Recipe submissions can be accompanied by an optional photo or video. All recipes must be original and be prepared and cooked in less than one hour. They will be judged on the following criteria: taste, appearance, creativity and family appeal, with equal weight given to each. Recipes must be received by Oct. 31 for consideration.
All recipes must meet the following requirements:
1. Include at least one French’s product- limited to any variety of French’s Mustard, French’s French Fried Onions or French’s Worcestershire Sauce
2. Include no more than 8 ingredients (with the exception of salt, pepper and water)
3. Be able to be prepared and ready to serve in no more than 1hour
4. Must be original and be created by the submitter
For entry details and official rules, log onto www.frenchsfoods.com. No purchase necessary to enter or win. Contest open to legal US residents at least 18 years of age as of June 1, 2009. Contest runs through Oct. 31. Void where prohibited.
07.10.09
Food sightings at the fair
Funnel cakes, corn dogs and lemonade are among the favorites at the Linn County Fair.
CENTRAL CITY – Fair season is well underway in Eastern Iowa. And that means stands featuring funnel cakes, kettle corn, candy apples, corn dogs and slushies are popping up all over.
This escaped chicken was spotted near the poultry barn.
The Hillbilly Homebrew stand offers a variety of flavors.
The Linn County Fair in Central City has its share of food stands near the carnival rides. If you’re having a craving for something that is wickedly full of sugar, the fair runs through Sunday.
Any other fair food sightings in Eastern Iowa? Send photos to angie.holmes@gazcomm.com
07.02.09
Greene Square Park farmers market delights downtownies
Fresh vegetables line the table at Goodlove's Produce from Palo.
CEDAR RAPIDS – A usual sight in The Gazette office on late Thursday afternoons is employees walking around with fresh vegetables, baked goods, and, yes, those delightful strawberry slushies.
Fresh strawberries from Bagge Strawberries north of Independence.
Right across the street is the farmers market from 4 to 6 p.m. at Greene Square Park at 400 Fourth Ave. SE. This is new this year and is very much welcome by us downtownies.
The market averages from 6 to 10 vendors a week, selling goods from farms and kitchens from Marion to Independence and Long Grove.
The Greene Square Park farmers market continues every Thursday through Aug. 27. For more information, contact the Cedar Rapids Parks and Recreation Department at (319) 286-5731.
Fresh produce from Wild Prairie Acres near Lisbon.
06.24.09
Victor’s Place celebrates 2nd anniversary
Rachel Rocha and Kathy Bateman show the cupcakes being given away Wednesday at Victor's Place, 209 Third St. SE, Cedar Rapids.
CEDAR RAPIDS – Victor’s Place, 209 Third St. SE, is celebrating its second anniversary today, June 24, by giving cupcakes to customers.
The restaurant wasn’t able to celebrate its first anniversary last year because of the flood, but has fully recovered and is serving up its famous burritos and gyros.
They are open 7 a.m. to 3 p.m.
06.12.09
World Lunch canceled – but go get a kolache
World Lunch, originally slated for 10 a.m. to 2 p.m. Saturday (June 13) in Marion, is canceled, so if you’re planning to go – change your plans and head over to St. Ludmila Catholic Church for the Kolach Festival, 6 to 9 p.m. St. Ludmila is located 211 21st Ave. SW in Cedar Rapids. There should be rides and games for kids.
05.26.09
Kitchen Talk: Teriyaki Sauce
Teriyaki sauce, originally uploaded by gazettefood.
In this week’s Kitchen Talk video, Chef David Horsfield of the Kirkwood Community College Culinary Arts Center demonstrates how to make teriyaki sauce. The sauce is perfect if you are having a theme night and want to impress your guests with your culinary skills and knowledge.
There is a chance of a flash flame when making this dish, so be careful.
Mirin, as we learned in last week’s video, is a sweet rice wine, not to be confused with rice wine vinegar. To see this video, go to www.gazetteonline.com/food
Teriyaki Sauce
Servings: 3
After three minutes, remove the lid. Be careful when lifting the lid. This is when the possible flash flame could occur from the alcohol vapors igniting. If the sauce is made in a small quantity, the mixture may not ignite because there might be too much water vapor around the top of the sauce.
Using a kitchen gas lighter, ignite the alcohol fumes by placing the flame just above the surface of the liquid. Allow the flame to burn out, which takes about 30 seconds to a minute. (You do not need to do this if there was a flash flame.)
Add the soy sauce and sugar, stirring until the sugar has dissolved. Cover the pot and cook over low heat for 15 minutes.
Allow the sauce to cool. Teriyaki sauce may be stored in the refrigerator for up to a week.
05.17.09
Day 1 of the Vegetarian Experiment
I have to be honest, I postponed this experiment to start today because of a big family party yesterday. I knew at the party there would be pulled pork with barbecue sauce, mac & cheese that had bits of bacon baked into it, baked beans with, of course, bacon in it. I wanted to go out with a bang by breaking bread with family and doing damage to that pig. I couldn’t fly back to Virginia and not have the ham.
But now it’s the next morning and there’s a family brunch that I am off to. Thankfully, omelets will be served (I’m going the ovo-lacto route, not completely vegan). I will miss the bacon and sausage. I hope the bacon plate isn’t set in front of me, I don’t know if I can avoid temptation.
