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edible

Member of Edible Communities

IOWA RIVER VALLEY Winter 2009

Celebrating the Abundance of Local Foods, Season by Season

Number 10

Local Heroes - MaidRites - Michael Ruhlman Cedar Ridge - NAIS & COOL


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Contents Winter 2009

7 Departments 4

Grist for the Mill Change

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Notable Edibles Tasty tidbits to savor

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Behind Closed Doors With Czech & Sloval Museum director Jason Wright By Rob Cline

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Incredible Edibles CR’s flooded restaurants rebuild By Brian Morelli

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Edible Imbibables Cedar Ridge Lemoncella By Katie Roche

24 10 Features 8

An Iowa Icon MaidRites in their 9th decade— By Riki Saltzman

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Advertiser Directory Support those who support local food

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Edible Nation Your local grocer can save the world— By Michael Ruhlman

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Subscription Form Get Edible delivered right to your home

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Local Heroes Edible Iowa’s readers have spoken

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NAIS/COOL Are bureaucrats deciding what you eat? — Kristine Kopperud Jepsen

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Edible Communities Edibles around the country

On the cover: La Quercia Prosciutto, one of this year’s Local Heroes. Photo by Kurt Michael Friese

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Winter 2009

www.EdibleIowa.com

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grist for the mill

Dear Eater,

It is with high hopes but a heavy heart that we bid farewell to founding publisher Wendy Wasserman, who is doing the greener-pastures thing in our nation’s capitol. Wendy nurtured the nascent Edible Iowa River Valley from crazy idea through harebrained scheme and straighton to raging success. Her eye for detail will be sorely missed, as will her enthusiasm for great local food and her fascination with the Mississippi River. us the “we” referred to here is now the pair you see pictured at right. Having worked together on many other endeavors (including marriage, though that’s hardly work) for more than two decades, we feel ready and able to take up the mantle and attempt to fill the copious void left by Wendy’s departure. Good luck and say hello to the new President for us, Wendy. is 10th edition of Edible Iowa brings a collection of stories with a slight European bent, as well as a downhome favorite and a dash of politics. Returning from a maternity leave (welcome to the world, little Ms. Stella) is our own Katie Roche with the story of the marvelous Lemoncella being made by Cedar Ridge Winery and Distillery, en Rob Cline returns with his ongoing series of fridge raids: this time he’s nosing around in the knedlicky-filled freezer of Jason Wright, the director of the National Czech and Slovak Museum in Cedar Rapids. Meanwhile Brian Morelli brings us up to speed on flood recovery Publishers Kurt & Kim Friese efforts in Downtown CR, and Iowa Arts Council folklorist Riki Saltzman looks into the eight-decade history of the original Maid-Rite (with the considerable help of her daughter Eva.) With a view from elsewhere in the Heartland, we welcome Michael Ruhlman to the Edible Iowa family. e author of e Reach of a Chef and several more books writes from Cleveland, Ohio and shows us how local grocers just might save the world. And it may well need saving from the food regulations (and/or lack thereof ) that Kristine Kopperud Jepsen has to tell us about. Perhaps our most exciting news is that you readers spoke up when we asked you to and voted for your choices in our annual Local Heroes Awards, and winners from Des Moines to Iowa City are raking in the laurels. All this and some tasty “Notables,” too. Dig in.

With Relish, Kurt & Kim

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www.EdibleIowa.com

Winter 2009


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edible iowa river valley PUBLISHERS Kurt Michael Friese Kim McWane Friese WRITERS & PHOTOGRAPHERS Rob Cline Kurt Michael Friese Kristine Kopperud Jepsen Brian Morelli Katie Roche Riki Saltzman SPECIAL GUEST CONTRIBUTOR Michael Ruhlman DESIGNED BY Kurt Michael Friese CONTACT US Edible Iowa River Valley 22 Riverview Drive, NE Iowa City, Iowa 52240-7973 Telephone: 319.321.7935 Fax: 888.704.1235 www.EdibleIowa.com — info@EdibleIowa.com CUSTOMER SERVICE Edible Iowa River Valley takes pride in providing its subscribers with fast, friendly service. Subscribe • Give a Gift • Buy an Ad 319.321.7935 - info@EdibleIowa.com Edible Iowa River Valley is published quarterly by River Valley Press, LLC. All rights reserved. Subscription rate is $28 annually. Call 319.321.7935 to inquire about advertising rates and deadlines, or email at info@EdibleIowa.com. No part of this publication may be used without written permission from the publisher. ©2009. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

Proudly printed in Iowa.

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Photos by Kurt Michael Friese

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notable

edibles

Animal Welfare Approved Notable Edibles is proud to acknowledge that two of the three Iowa recipients of the “Good Husbandry” grants from the Animal Welfare Institute are farms we’ve profiled in these pages. ese grants are provided “to support farmers and processors by funding innovative projects with the greatest potential impact for improving the welfare of farm animals.” B&B Farms of East Grinnell - Barney and his piglet pictured at right - was in Brian Morelli’s profile in issue five (with the goat on the cover), and Becker Lane Organic Farm in Dyersville was the focus of Michael Knock’s piece in issue six (that cover has icy vines). Message to third grant recipient Howe Farms in urman: Edible Iowa is headed your way. www.AnimalWelfareApproved.org

Boetje’s is Best Congratulations to Quad City stalwart Boetje’s Mustard, who won the coarse-grained mustard category at the 2008 World Mustard Festival in Napa Valley California. It’s no surprise to Notables though. Boetjes has been doing the local food thing since 1889 when Fred Boetje concocted the first batch in his Rock Island garage. Today Boetje’s mustard even outsells the big boys like French’s and Plochman’s in Iowa and Illinois by seven-to-one. No doubt it’s thanks to sticking to the basics, like Fred’s original recipe. www.BoetjesMustard.com

Nonna Rose’s Pizza

Photos by Kurt Michael Friese

Very likely the finest frozen piza ever concocted, Nonna Rose’s Pizza is a “small but growing concern of Pie-in-the-Sky Enterprises” of Bettendorf. Deep-dish afficianados will marvel at the crust and the oh-so-traditonal sauce. Pictured here is the three-cheese and spinach, and though it’s only eight inches across, one pizza is plenty for two people. We bought three for three people and made the glorious discovery that it may even be better once reheated on a pizza stone. Nonna Rose’s is so old-school they don’t even have a website for us to send you to, but you can get the goods at New Pioneer Co-op in Iowa City.

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www.EdibleIowa.com

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An Iowa Icon Generations of the Taylor family keep the Maid-Rite tradition alive in Marshalltown By Riki Salzman

Fancy food? Not a bit. But an Iowa icon? You bet. Maid-Rites are part of a family of dishes that include loose-meat sandwiches, sloppy joes, and Sioux City’s “tavern” (browned ground beef with sautéed onions and sometimes pickles and mustard). ey are also related to Nebraska’s Runza, a now-trademarked version of a classic German-Russian dish made of ground beef cooked with cabbage and onions and baked in a bread pocket. e Cornish pasties found in Wisconsin and Minnesota are related too. But the distinguishing feature of a Maid-Rite is the steamed and fragrantly-spiced ground beef overflowing its bun; a spoon is issued with each sandwich to ensure that not one mouthful will be wasted. Maid-Rite is one of the oldest American chain restaurants, and was Iowa’s first. It featured a walk-up and later a drive-up window (the latter was rapidly copied by the other franchises). According to company history, Muscatine butcher Fred Angell made the first sandwich for a customer in 1926. e customer pronounced the sandwich “made right” and a legend was born. Angell changed the spelling to “maid-rite” and franchised the treat. Restaurants in Newton and Marshalltown opened in 1927 and 1928, respectively. While Maid-Rite has encountered various challenges over the years, including competing franchise owners and failed attempts to standardize business practices, the brand has been amazingly successful, thanks to a loyal customer base. Now owned by Bradley Burt, a Des Moines-based investor group, and the city’s Gillotti family, MaidRite has franchises in over 70 towns throughout Iowa, Nebraska, Illinois, Minnesota, Missouri, and Ohio. While the standard menu also includes another Iowa icon, Blue Bunny ice cream, the loosemeat sandwich remains the key offering. Customers can also feast on a Cheese-Rite or a BBQ-Rite as well as other menu choices.

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But Maid-Rite is not just a corporation. According to various posters on www.Roadfood.com there are still many individually owned Maid-Rite restaurants throughout the Midwest. As original franchise holders, they were not required to comply with Burt’s standardization efforts. e result is a unique anomoly in American restaurant chains. Privately-owned restaurant Maid-Rites, as well as their homemade counterparts, vary according to local tastes with regard to spices, sauce, cooking method, and toppings. Cliff Taylor’s contract predated the requirement that Maid-Rite franchise owners add the special seasoning that Angell developed, and the Marshalltown restaurant has never used it. Taylor’s Maid-Rite is served with only onions, pickles, and mustard. Rationing during World War II led other restaurants to stop using the seasoning; their customers got used to the taste, and the owners never went back to the patented flavoring. Individuals and restaurants have also developed their own recipes. Some use more or less salt and pepper, others add in cream of mushroom soup or ketchup, some brown the meat and then steam it, some steam it with beer or beef broth, some add cola syrup, and still others violate purist standards by putting a slice of cheese on top. Unique even among Maid-Rite restaurants, Taylor’s Maid-Rite has been run continuously by members of the same family since 1928. Cliff Taylor, who started the original shop, sold his wife’s homebaked pies, pickles from Marshall Vinegar Works and buns from Strand’s Bakery, according to Taylor’s website. Cliff’s son, Don, who took over along with his mother, Polly, built a new restaurant in 1958, just across the street from his father’s original shop. Polly Taylor continued to oversee the operation until 1985, when her grandson, Don Short, took the reins. Recently Don’s mother Sandra, and father Don Sr., came out of retirement to run this 80-year-old family business. Sandra Taylor Short explains that there is no secret to their MaidRite. ey just “buy good beef, grind it fresh every day, and add salt as we make them.” If customers ask for “everything,” they get mustard, onions (fresh-ground every day), and pickles.

www.EdibleIowa.com

Winter 2009

Photo by Riki Saltzman

ere are certain foods that are simply synonymous with Iowa— corn, pork tenderloins, and, of course, the Maid-Rite. A favorite food of Iowans and exiles who’ve returned to visit, this quintessential comfort food is composed of steamed, seasoned ground beef served loose (not in a patty) on a bun, usually with a side of fries or onion rings. Locals usually top their overflowing sandwich with dill pickles and mustard for an extra savory taste experience. My 10-year-old daughter prefers hers with ketchup as well as mustard and without pickles.


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For the most part, Taylor’s is run the way it has always been. Unlike corporate Maid-Rites, explains Sandy, they serve only “one sandwich, really good malts, ice cream, pie, coffee, chips, that’s it. We didn’t have ketchup until two years ago.” is last innovation was in response to a customer vote (around 2,000 took part), which went in favor of mustard only but only just. With such close results, Taylor’s decided to offer ketchup. About six months ago, the restaurant starting offering a cheese-topped option; it hasn’t gone over very well, says Sandy, because “there’s so much meat on the sandwich, you can’t taste the cheese.”

Photo by Riki Saltzman

Besides the famous sandwich, Taylor’s is also known for its homemade pies. Five years ago, Taylor’s was lucky enough to get local baker, Laurie Wadle of Marshalltown’s Morning Glory Bakery, to make them. Wadle uses the Taylor family’s recipe for the banana cream and chocolate cream confections, and also makes strawberry, rhubarb, pecan, blueberry, apple, peach, cherry, French silk, and the newest, Key lime, as well as homemade muffins and kolaches. If you’re just about anywhere in the Midwest, Maid-Rite restaurants are ubiquitous in shopping and strip malls as well as highway rest stops. But it’s also worth stopping in at some of the non-corporate shops for a taste of local fare. And if you’re in Marshalltown, check out Taylor’s Maid-Rite. After eight decades, they know their MaidRites are made right.

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Rachelle H. (Riki) Saltzman, Ph.D., whose daughter Eva is pictured above, has been the Folklife Coordinator for the Iowa Arts Council/Department of Cultural Affairs since 1995. She has been the recipient of grants from the Leopold Center for Sustainable Agriculture to study place-based food in Iowa and has developed a website that puts a public face to the research. Her most recent work is Iowa Folklife 2. In collaboration with Iowa Public Radio, Saltzman produces “Iowa Roots,” a radio series and website that explore cultures and traditions (all available at www.iowaarts.council.org). She is the author of numerous public folklore publications as well as peer-reviewed articles in the Journal of American Folklore, Anthropological Quarterly, Journal of Folklore Research, New York Folklore, Southern Folklore, Southern Exposure, and edited collections.

Taylor’s Maid-Rite 106 S 3rd Ave, Marshalltown 641.753.9684 www.MaidRite.com Devotees can find more information about and recipes for Maid-Rites at www.RoadFood.com

www.EdibleIowa.com

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Edible Nation The View from Afar

Your local grocer can save the world. By michael ruhlman

Hallelujah. I’ve studied hogs, pork, pork cookery and charcuterie, and for years now have been longing for a decent source of pork—not the debased, lean, flavorless muscle, cut from horrifically raised animals that’s the only choice available to me and most Americans in grocery stores. I want no part of that meat or a company producing it, but I do want to cook and eat pork; from a culinary standpoint, the hog is the most versatile and extraordinary animal walking the earth. Though I can buy good pork (local, humanely raised and high quality) at our growers’ market, it’s sold frozen and is not always available. I’d like a source of good, fresh pork year-round. Now, if the price points work for Mr. Zagara, the opportunity to get Berkshire pork, the Hermès of the pig world, at my local grocery store is near at hand. This is big news, not just for my household, but for what it represents: a new dynamic in the way Americans can shop for food with the potential to change the way America produces and sells food. I’d be unlikely to get Kroger’s to hunt down Berkshire pork for me (or artisanal cheese, duck or local vegetables) the chain stores are too big, they’ve got no real mechanism for addressing such a specific request from a single customer. But the independent can and will—they could change food production in this country if we, the consumers, demand it. Cilantro, shallots and shiitakes did not always exist in our local stores. Now they are ubiquitous. The same thing can happen with Berkshire pork, humanely raised, grassfed beef and as many quality local ingredients as are available in the consumer’s particular state. We spent about $478 billion at the grocery store last year, according Progressive Grocer, a publication that tracks the industry. Four companies account for more than half of these sales: Walmart, Kroger, Albertsons, and Safeway. But independent grocers, defined as having ten or fewer branches, did nearly $46 billion combined. So their potential to effect change is considerable. The importance of eating locally grown or produced food, without antibiotics and chemicals, food that’s raised according to its nature—animals in a pasture, fruit and vegetables in soil and sunlight, grains that are minimally processed, food that doesn’t require extraordinary quantities of fossil fuels to reach its destination—is known and being em-

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braced by a growing number of people. Farmers markets are thriving throughout the country. Small farmers are increasingly finding niche markets to which to sell their products. Still, such specialized food is unavailable to most Americans on a daily basis. Moreover, this food is expensive and harder to get, so it’s not going to be the choice of most families. It’s too complicated, given the practical reality of our busy lives. And we’re spoiled. We want tomatoes

...A new middle ground—somewhere between the farmers market and ultra-local product and the agribusiness-supplied supermarket—territory where the consumer teams up with his independent grocer to change the way we eat. all year-round. I want to buy bananas for my kids in Cleveland. There are not a lot of hog farmers in the Pacific Northwest, but people who live there want to have a pork chop every now and then. My point in highlighting John Zagara, and his effort to find pork for me, is that it represents a new middle ground—somewhere between the farmers market and ultra-local product and the agribusiness-supplied supermarket—territory where the consumer teams up with the independent grocer to change the way we eat and how food is produced. Restaurant chefs brought on the first wave of change when they began to source quality products from small farmers and producers. What I’d done was the same thing. I turned my grocer into my personal purveyor. Could John also find me pasture-raised beef, beef that carries the certified humane label? He’ll look into it for me. But wait, another local family chain, run by Tom and Jeff Heinen, already has that. I can go there right now and get it. They’ve struck up a deal with Meyer Natural Angus in Montana, a company that raises Red Angus cattle that is certified to have been humanely raised and slaughtered. This meat will be a little more expensive, but, as we’re seeing, we pay a high price for cheap pork and beef in healthcare and environmental costs. I’m willing to spend the same amount but eat less, so that I can eat a better quality piece of meat: one with omega 3s, one that’s been humanely raised and slaughtered, or one of the organic freerange chickens that Jeff Heinen sourced in Michigan, grown by Les

www.EdibleIowa.com

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Photograph: Courtesy of Schiavoni family

Cleveland, OH - As I sat down to write this story, John Zagara called, responding to a request I’d made for Berkshire pork. Zagara runs his family’s grocery store, a large popular supermarket in an eastern suburb of Cleveland where I live. “There’s a company in Minnesota that grows and packages it,” he said. “I’m trying to work something out where they’d drop some off in Cleveland on their way to New York.”


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Dale and his two-year-old company, Nature’s Premier Organic. The other day, I spotted a fresh magret duck breast in the Heinen’s meat case. This is the breast of a duck raised for foie gras, a duck breast of extraordinary flavor and richness—cooked rare over open flames, it’s richer and juicier than a strip steak. This product came with a D’Artagnan label, the New Jersey purveyor of duck and game products, and was likely grown in upstate New York. Now I could have bought that breast from D’Artagnan directly for $8, but I would have paid an extra $25 shipping charge. I bought it from Heinen’s for $11, a very reasonable price, given its quality and richness (in addition to the potential savings in fossil fuels).

Photograph: Courtesy of Schiavoni family

Tom and Jeff Heinen are acting like specialty purveyors. “As an independent grocer, you can’t really be the cheapest,” said Tom Heinen. “We distinguish ourselves by quality of service and product—the breadth and depth we go to to get the product. We may only get enough of a certain product to send to 6 of our 16 stores, but Giant Eagle can’t do that.” Giant Eagle, the Pittsburgh-based chain comprising hundreds of retail stores that do $5.5 billion in sales each year, bought out five family grocery stores in my city in 1999 on their roll through Ohio. During the summer, Heinen estimated that 70 percent of their produce is locally grown and is marked as such. Independents are more likely to go to the effort of buying regional food than the giants; this is reason enough to choose their stores over the big chains. Moreover, in off-peak months, their buyers at the Terminal Market in downtown Cleveland (the conduit through which all the produce flows) can at least inspect and accept or reject the product as they see it, ensuring the best possible product available and not simply whatever the Giant Eagle truck arrives with at each location. John Zagara sends his department managers to food shows. This is where Zagara deli manager Debra Gierlach found a small local cheese producer, Buckeye Grove Farm, which makes a range of cheeses from a few dozen Jersey cows—

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Penn Brick, Gouda, a hand-washed French Muenster. This is the perfect example of what an independent grocer can do. Find a local producer of an excellent product, and offer it to a large number of shoppers who might otherwise go to a more convenient Giant Eagle for a mass-produced Gouda. Except for one problem. Geirlach had to discontinue Buckeye Grove cheese. “I want to push it and do a good job of it for her,” Geirlach said, discouraged. But the cheese wouldn’t sell. The Heinen’s certified humane beef? It’s mixed in with other beef that’s not certified humane and sold under a generic Heinen’s label. Nevertheless, the potential benefits are genuine and growing. The next phase in the evolving relationship between the shopper and the grocery store is good communication. How does a grocery store, which carries the reputation of being a generic food supplier, sell specialty goods like that Columbus cheese, or the unique Huntington mustards made by a woman in her house a few blocks from the store? The three ways this will happen are: 1) marketing by the store aimed specifically at those who care about eating as locally as possible and otherwise eating naturally and sustainably raised food; 2) word of mouth by the people who use these stores, telling others what they’ve found and where; and most importantly; 3) by consumers playing an active role in deciding what’s available at their local grocery stores. By developing increasingly close relationships with the people who buy and sell us all of our food, we can change that food for the better.

Michael Ruhlman is the author of seven books, most recently, The Reach of a Chef, and the co-author of four cookbooks, including Charcuterie: The Craft of Salting, Smoking and Curing. See ruhlman.com for more information.

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Incredible Edibles By Brian Morelli

Cedar Rapids Recovery Restaurants are reopening after a long, tough fight

CEDAR RAPIDS --- Choosing whether to start from scratch on once bustling restaurants or move on has proved a daunting choice for many business owners here. After all, no one can guarantee floodwater will not flow through their doors and destroy their livelihoods as it did in June. Mike Monnahan debated just that several months ago in the weeks after he first saw the remains of his Blue Strawberry Coffee Co., a downtown shop he started five years ago. e record flood in June, which levied an estimated $5 billion in damages here, left 41 inches of water in his cafe. "It was a tough decision," Monnahan said. "To have to go in and start over completely and take on that risk again was a difficult decision." So why did Monnahan give it a go? Confidence that he could rebuild his business, that his customers would return and, perhaps more so, that downtown Cedar Rapids will eventually recover and regain its footing as an emerging destination. Many share similar optimism as the business district revives, but recovery will take time - a long time. Monnahan understands that, and he is pulling for his fellow business owners to join in the challenge. "I think every time a new location opens it is a positive step," Monnahan said. "I want to get it back to where it was before the flood. Can it be as successful? Yes, but it will take some time." Monnahan reopened a few days before Christmas and was pleased to find steady business. On a bitterly cold and windy Saturday afternoon in January, while outside foot and vehicle traffic was non-existent, patrons packed in for a strong lunch crowd, to his pleasant surprise. e water has long since receded from city streets, but for most the memory of the 2008 flood is far from forgotten. Water from the Cedar River spilled far into the city. According to a six-month progress report from the Recovery and Reinvestment Coordinating Team, floodwater affected 10 square miles of the city and 1,049 commercial parcels, many of those downtown. It could take 15 years to get back to where the city was, according to the report. e report estimated that 75 percent of businesses had returned downtown. Still, reminders and affects of the flood are prevalent.

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Walking along the sidewalk on Second Street past Teeghan's Ice Bar, Lucky's Bar and Grill, Legends and Dickey's BBQ - side-by-side through the murky windows you can see the insides are bare, save a step ladder or broom. Several street-level storefronts are just like this - stripped to the studs - without an indication of where they have gone or when they might resurrect. Others bear signs saying closed due to the flood. Some messages offer signals of hope. Simply Divine Chocolatier, Gifts and Candy Shoppe, also on Second Street, displays a phone number for catering orders (319.981.2025) but it's date for reopening came and went. "We'll be back at this location early fall," the sign in the window reads. "Everybody has a unique situation," Quinn Pettifer, marketing and community relations director for the Cedar Rapids Downtown District, said of business owners. "ey want to come back. e key words are intend to rebuild." Up until the flood, downtown Cedar Rapids had been emerging as an entertainment destination. e district boasted 450 business, including 35 restaurants, bars and night clubs plus two theaters preflood. Many of them were new. About half the restaurants have returned so far, Pettifer said, and a few more return every week. e restaurant revival has been a welcome addition to reviving the vibrancy downtown, she said. It is starting to show in growing night and weekend crowds. "We have a really great eclectic mix of all sorts of palates and menus. e local flair is something we are very proud of," Pettifer said, noting only two chain restaurants figured into the 35 downtown. "e vibe is we are very excited to see businesses return, our restaurants our nightlife. ey are so essential in a number of ways: convenience, entertainment. Having visitors, we want to show them around. We want to show them our flavors of downtown." e return of businesses and getting people in Eastern Iowa to begin thinking again about downtown Cedar Rapids as a destination will be a key to supporting the rebound. So far, the community has been very supportive as businesses reopen, Pettifer said. "It's so good to see the response of people. ey are spreading out where they are visiting. Normally people have regular hangouts. We see them traveling to all the places that have reopened. I think that is what it is going to take to get back to the destination we were," she said.

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"We had the restaurant gutted, cleaned up and ready to rebuild in six days..." Pettifer said only five businesses have indicated that they don't plan to return. Still, finding financing and construction crews are major issues and causing tough choices and delays for some. Monnahan had hoped to reopen the Blue Strawberry in November, but labor was not available.

If You Go... Blend 221 2nd Ave SE Cedar Rapids 319.366.3364 www.BlendCR.com Blue Strawberry Coffee Co. 118 2nd Street SE Cedar Rapids 319.247.2583 www.Blue-Strawberry.com

Reviving Downtown Here’s a list of the Cedar Rapids food related businesses that have reopened or remained open since the flood, as of press time. For an up-to-the-minute list check out www.FloodList.com.

"Once we made the decision to reopen, it was pretty straight forward," Monnahan said. "But, after that, there were not enough bodies to go around. at was the biggest frustration, waiting for the subcontractor." Blend was one of the restaurants among those that suffered substantial loss to reopen early. e 25 or so employees and owners did much of the gutting and reconstruction work, and virtually the entire staff returned to their jobs when the restaurant opened for the second time in three years at the end of October. In reconstruction, they redesigned the restaurant creating a large lobby area and a patio for the warmer days. "We had the restaurant gutted, cleaned up and ready to rebuild in six days," Blend chef and owner Andy Deutmeyer said, noting about 70 people helped. Most of the costs were out-of-pocket as the damages did not qualify for insurance. Blend and many others have looked to grants and loans to help offset the costs, such as the federal Small Business Administration loan. Still, the $70,000 Blend received was just a sliver of the $275,000 in damages the restaurant sustained.

Benz Beverage Depot Blend Brewed Awakenings Brick's Bar & Grill Chappy's Safari Lounge Coffee Emporium Daniel Arthurs Deb's Ice Cream & Deli Flying Wienie Gringo's Mexican Restaurant Little King Deli Longbranch Hotel/Coopers Mill Brewery Maid-Rite West Moose McDuffy's Mr. B's Tavern Ovation Networks Phong Lan Vietnemese Prairie Soup Company Sam's Pizza & Deli Sub City Tycoon

e past year has been tragic and frustrating for many here, but some like Deutmeyer and Pettifer still see a silver lining. e community has an opportunity to reinvent their city and make it the best possible, they say. "People are just ready to get back downtown," Deutmeyer said. "I think people feel optimistic. Everybody is peeking in windows," Deutmeyer said. "Cedar Rapids as far as downtown is sitting on a great opportunity. If it is done right we can make it better than its ever been. It's a blank slate." Brian Morelli is a journalist who covers university news for the Iowa City Press-Citizen. A recent University of Iowa graduate, Morelli has a major in journalism and minor in political science. Prior to writing, Morelli traveled for several years primarily in the U.S. and Canada, and he cooked professionally at several restaurants across the country. He currently resides in Iowa City with his wife and two children.

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Photo by Rob Cline

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Behind Closed Doors By rob Cline

Czeching the Fridge Inside the refrigerator of National Czech & Slovak Museum director Jason Wright

Jason Wright has excellent stories to tell. Ask him about seeing a shocking amount of Mel Torme without even a wisp of velvet fog to obscure his view. Ask him about Judy Collins’ taste in water glasses. Ask him about hanging around with Chip Davis in the summer. If you’re feeling brave, ask him about the musical Rent. If you’re feeling hungry, ask him about what’s in his refrigerator. Before we delve deeply into his icebox, however, here’s the back story on how I know Jason. A few years back, Jason—then the executive director of the Cedar Rapids Symphony Orchestra—was the president of the Cedar Rapids Area Cultural Alliance at the same time that I was the vice president of the Johnson County Cultural Alliance. When the alliances merged to become the Iowa Cultural

Corridor Alliance, I became the president of the new organization while he served as the vice president. We’ve been fast friends ever since. at said, he may have pulled a fast one on me when he cajoled me into becoming the grants manager for the flooded but still vibrant National Czech & Slovak Museum & Library (NCSML), where he has been the vice president for development for better than a year. It’s been extremely satisfying to serve in this capacity for such a wonderful organization and I’m deeply grateful for the experience, but it’s arguable that I hardly needed one more thing on my plate—and that this particular gig is nothing if not one heaping serving. Which, it turns out, reminds me of our original destination: Jason’s refrigerator. e contents thereof—like his career move to the NCSML—reflect his pride in his heritage. e Czech influences are clear and plentiful. Jason readily credits his mother for his interest in and facility for much traditional Czech cooking. Interestingly, he didn’t get the majority of his lessons until he left home. “I was learning from my mother mostly long distance when I got my first bachelor apartment,” he says.

Photo by Rob Cline

ese days, he’s no bachelor. His fridge serves his wife Leslie—the director of community impact for the United Way of East Central Iowa and chair of the Linn Area Long Term Recovery Coalition—as well as 17-year-old daughter Casey (who wasn’t home when I visited) and 7-year-old son Grant (who most certainly was—in fact, he requested the opportunity to speak with me alone to give me his view of the fridge and its contents; a parental veto quickly followed). On the Monday evening I stopped by, dinner had been pork chops with mushroom gravy,

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white rice, and beets. e leftovers were in the fridge awaiting Casey’s return. e meal, Jason, says is emblematic of much of what this busy family eats. “We’re crock-potters,” he says. “e crock pot is our friend.” But the leftovers from the day before hinted at the Czech influences. Bohemian Roast Chicken had been the Sunday meal—a “groan meal” as Jason puts it, “the kind of meal where you eat so much you just groan afterward.” e meal featured Jason’s grandmother’s nádivka (stuffing) recipe. To make the stuffing, Jason grinds up saltines in a blender and adds a little milk, an egg, and a little garlic. “You’re goal is something with a sort of oatmeal consistency.” It sets up in the fridge and then goes in the bird. e result is both loaf-like and, Jason attests, exceptionally tasty. In the freezer, Jason has a bag of knedlíky (dumplings), the kind fans of Zendrick’s in Czech Village enjoyed before the flood. e impressive lumps—which have to rise four times—are particularly good with sauerkraut, Jason reports. “Making them is a long process, but very much worth it,” he says. But Czech delights aren’t the only things occupying real estate in the Wright refrigerator. ere’s pizza from Tomaso’s in the freezer—“We always get some extra”—along with individually wrapped slices of bacon for those times when Grant desires a single slice. ere are pears for Casey and Scorned Woman Hot Sauce which Jason claims he is too old to consume any longer. ere’s Fresca and cranberry juice, the two ingredients in what he calls his “cocktail” and there’s Clausthaler, the best non-alcoholic beer he has ever encountered. ere are several dropper bottles of Echinacea for fending off the worst symptoms of colds and a teeny-tiny container of bacon grease. e bacon grease container is dated: 8-8-04. Why has Jason kept the grease for over four years? Blame Food Network’s Alton Brown. “On his show, he told me to save the bacon grease. He promised I’d thank him later. He still hasn’t told me what to use it for,” Jason explains. Maybe a call home to his mother is in order to see if that “white gold” might be essential to any traditional Czech dishes.

Rob Cline is the marketing director for The University of Iowa’s Hancher Auditorium. He is also the founding president of the Iowa Cultural Corridor Alliance and an active freelance writer. He lives in Cedar Rapids with his wife Jenny and his children, Bryan, Jessica and Emily.

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Local Heroes Edible Iowa’s readers vote for the very best in local food & drink

e wine list is a 2008 Wine Spectator Award of Excellence winner, and their wine cellar (which really is in the cellar) is overseen by a professional wine steward. Lucca Restaurant & Bar 420 East Locust Street, Des Moines 515.243.1115 www.LuccaRestaurant.net

Here are your 2008 Edible Iowa River Valley Local Heroes: Best Farm/Farmer Shelley Squier and Mike Donnelly Squier Squash & Donnelly Farms, Hinkletown Last Year’s Hero: Bob Braverman, Friendly Farms, Iowa City Shelley Squier and Mike Donnelly have operated their 51-acre certified organic farm since 1999. Located in the community of Hinkletown, between the two forks of the English River, they grow vegetables, fruits, herbs and flowers. Specialty items include many varieties of garlic, shallots, fingerling potatoes, heirloom tomatoes, peppers, eggplants, basil, and gourmet greens. Chestnuts are the latest addition in the diversification of the farm. For weed control, Mike and Shelley get help from their four pygmy goats. But produce is just the beginning. ey also raise pastured laying hens, guineas and runner ducks, who all get to live happy bird lives scratching and pecking and dustbathing just like nature intended. You can enjoy their produce and eggs every Wednesday and Saturday throughout the season at the Iowa City Farmers Market in the Cauncey Swan Parking ramp, on the corner of Washington and Van Buren.

Best Food Artisans Herb & Kathy Eckhouse La Quercia Prosciutto, Norwalk Last Year’s Hero: Simone Delaty, Simone’s Plain & Simple, Wellman A Shining example of a true Iowa success story, Herb and Kathy Eckhouse have built an internationally-renowned traditional prosciuttificio in the heart if Iowa. Opened in 2005, La Quercia (their website says its “pronounced La Kwair-cha with a slight roll of the r if you can do it”) offers not only top-flight prosciutto, but also other classic Italian-style cured meats like pancetta, speck, and guanciale. Herb and Kathy have been delegates to Slow Food’s Terra Madre World Gathering of Food Communities in Turin, Italy, and their prosciutto was featured at a pairing with artisanal hard ciders at Slow Food Nation (hosted by Edible Iowa’s own publisher, Kurt Michael Friese, by the way). ey’ve earned accolades from just about everyone who comments on food, from Bruce Aidells, author of e Complete Book of Pork, (“this is the best coppa I’ve ever had!”) to Mark Bittman of the New York Times (“a joy to taste.”). Seems their original idea, that Italian methods and Iowa pork would work well together, was divine inspiration.

SquierSquash@netins.net Best Chef/Restaurant Steve Logsdon Basil Prosperi’s Lucca, Des Moines Last Year’s Hero: Enosh Kelley, Bistro Montage, Des Moines Named for chef/owner Steve Logsdon’s grandfather, most regulars at this East Village hotspot dispense with Sr. Prosperi’s full name and refer to it by his Tuscan hometown, Lucca. Open since 2005, Lucca features the flavors of Tuscany prepared in classic style and served in fixed-price menus; two courses on week nights, three on weekends. e menu changes frequently, but can always be seen on their website. One lunch you could enjoy a sandwich of brie and seasonal vegetables, and then come back for a dinner to enjoy traditional risotto followed by halibut with artichokes.

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La Quercia 400 Hakes Drive, Norwalk 515.981.1625 www.LaQuercia.us Best Beverage Artisans Jean, Paul, & Mason Groben Jasper Winery, Des Moines Last Year’s Hero: Fireside Winery, Marengo Jean and Paul Groben describe Jasper Winery as “A hobby that went astray.” Iowans are glad it did. From planting their first vines just nine short years ago, the Grobens have already outgrown their first winery, in Newton, and moved into their new, expanded location in Des Moines in 2008.

www.EdibleIowa.com

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Photo by Kurt Michael Friese

Just like last year, we have asked you, our loyal readers, to go online and vote for the people you think are doing the best work to support your community and the local and sustainable food in it. Hundreds chimed in, Across the country, all the other members of Edible Communities did the same thing. You can see their heroes at www.EdibleCommunities.com.


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La Quercia Prosciutto, made this year’s Edible Iowa River Valley “Best Food Artisans” Herb and Kathy Eckhouse of Norwalk.

Winemaker Mason Groben, a graduate of the Viticulture and Enology program and the University of California at Davis, created wines exclusively from Iowa-grown grapes. is can be a challenge, especially considering Iowa’s fierce winters and incredibly fertile soil; grapes grow best when stressed in rocky soils. “One must understand the style of wine for which each grape is suited,” he says. Among the wines Edible Iowa’s readers singled out were their Seyval Blanc (parent grape of the popular hybrid Chardonel) and the big, hearty red Chancellor. ey also make some lighter, more playful blended wines, like “All-Night White” and “Bed Head Red” Ranging in price from just $10 to $20, these wines are as affordable as they are approachable. Be sure to stop by their new tasting room when you’re in Des Moines, and tell’em Edible Iowa sent you. 2400 George Flagg Parkway, Des Moines 515.282.9463 www.JasperWinery.com

Best Non-Profit Reclaiming Roots, Iowa City Last Year’s Hero: Local Foods Connection, Iowa City Started by three local guys who just wanted to clean up their neighborhood a little bit, Reclaiming Roots has blossomed into a major volunteer effort improving schools and helping with flood relief. Chris Grebner, Luke Prottsman and Stan Laverman seem to have a gift for recruiting volunteers. eir first project out of the gate, an effort to clean up a ravine at Iowa City’s Roosevelt Elementary, drew 52 volunteers. e second, an effort to build a computer lab and a tool-lending shed for the Grant Wood neighborhood drew not only 60 volunteers, but also the financial support of the City of Iowa City and the Association of Realtors. Now working closely with two other great local volunteer organizations, 10,000 Hours and e James Gang, Reclaiming Roots is looking for more projects and more help. Edible Iowa hopes that they are soon able to turn their attention to the garden that Slow Food Iowa City helped build at Elizabeth Tate High School.

Photo by Kurt Michael Friese

www.ReclaimingRoots.org

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NAIS & COOL Federal regulations and the law of unintended consequences By Kristine Kopperud Jepsen

Perhaps you've seen it: a small tag stating, "Product of United States and Mexico," stuck in the plastic parsley dividing one cut of fresh beef from the next at your neighborhood meat counter.

Also exempt are establishments that buy less than $230,000 in products per year, a designation that includes most meat and fish markets (where the goods are typically produced, not purchased).

And perhaps you thought what I thought, realizing that I might know more precisely where my toothpaste comes from (Maine):

e third troubling facet is labeling that states meats "might be from" multiple countries, typically the United States, Canada, and Mexico. is generalization covers animals raised in one country but butchered in another, or meats combined during processing to make ground products. "We thought we had agreement on the rule that animals born, raised, and slaughtered here would be identifiable and labeled accordingly," Lovera explains. "Letting the industry call everything a product of multiple countries out of convenience takes away American producers' price benefit and leaves the consumer in the dark."

It's hard to point fingers, though. Our food system is, in a word, centralized, and federal regulation--particularly of meat--is not only necessary but prudent. e problem, of course, is that one rule doesn't fit all, and current proposals, namely Country of Origin Labeling (COOL) and the National Animal Identification System (NAIS), seem to be ballooning toward ineffectiveness, small-ag proponents say. Here's how they're proposed to work, and how they could be made better for consumers and food producers both largescale and small. Country of Origin Labeling (COOL) Country of origin labeling made its debut in the 2002 Farm Bill and was intended to offer consumers a little peace of mind and American farmers a selling point. But the idea didn't appear in grocery stores until 2005--and then only in the fish department. "e meat industry didn't like what labeling would cost in terms of time and money, and though they weren't able to kill it, they were able to delay until late September 2008," says Patty Lovera, assistant director of Food & Water Watch, a nonprofit headquartered in Washington D.C. e one exception--seafood--was made out of sheer political force, she adds. Representatives of Alaska lobbied hard for labeling "wild-caught" and "farm-raised" fish and won. In October 2008, when country of origin tags appeared on other meats at the counter, a few loopholes blew the debate wide open. "As written, the law states that we must label fresh meats [along with fresh fruits, vegetables, peanuts and certain nuts], but then it says that processed versions of those foods are exempt," Lovera explains. And, "processed" has been defined by the USDA as broadly as possible, going so far as to include smoking, curing (think ham and bacon), roasting, and adding one other covered ingredient. "If you mix the proverbial peas and carrots, they're exempt, even if they were imported from other countries."

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"Consumers also need to ask, 'Am I willing to pay more for items that are from the U.S.?'"

e good news is that COOL guidelines have not been finalized. Lovera hopes that the rule's six-month trial period (slated to end in June 2009) will give processors and grocers time to label efficiently and allow consumers opportunity to take lawmakers to task.

"Everybody who values food should be telling their congressmen, 'I've been waiting for this labeling, and the USDA is screwing it up. Get involved,'" Lovera says. "Talk to your supermarket managers--they can require precise labeling of suppliers even without a law." Obviously, such requirements promote customer loyalty to stores. "Consumers also need to ask, 'Am I willing to pay more for items that are from the U.S.?'" National Animal Identification System (NAIS) In the field, another unwieldy proposal seems to be muddling its good intentions. Established to help the government trace outbreaks of food-borne illnesses to the animals and farms on which they began, NAIS aims to a) identify farms (premises); b) identify the livestock and poultry produced on those farms; and c) track the transport of tagged animals when they leave their registered premises.

www.EdibleIowa.com

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Photo by Kurt Michael Friese

"anks. at sure clears it up."


Photo by Kurt Michael Friese

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Species affected include cattle; bison; goats; poultry; cervids (deer and elk); swine; equines (horses, mules, donkeys, and burros); sheep; and camelids (llamas and alpacas). But (and there's always a catch where small-scale producers are involved) the system requires animals with access to pasture to have individual electronic tags or chips, while animals "raised and moved through the production chain as one group" (in confinement) may be identified by a single identification number. e costs of tagging and tracking animal transfer lie with the producer, an obvious stumbling block to the small-scale farmer who moves a herd to several pastures during each growing season. Wisconsin and Michigan currently lead the nation in requiring components of NAIS. Premise registration is required in both states, for example, and state agencies are leaning hard on producers to begin identifying animals electronically, withholding dairy licenses and other means of livelihood, in some cases. In other states, including Iowa, participation in NAIS is voluntary (and therefore rare). Opponents of NAIS point out that most livestock are already identified through private-industry, disease-control, and theft-prevention programs, including processes for organic certification. While it's true that established programs aren't easily consolidated, inventing a new one seems extravagant, Lovera concludes on behalf of hundreds of farmers interviewed by Food & Water Watch.

What You Can Do Contact your Senators and Represntatives and let them know how you feel about food-related legislation like Country of Origin Labeling and the National Animal Identification System.

And then there's the Big-Brother-ness of the idea, even as NAIS coordinators promise that "federal law protects individuals’ private information and confidential business information from disclosure" and that the "USDA maintains only limited premises registration information and will not have direct access to animal identification or movement records." Creating a "modern, streamlined" national database seems to flout the wisdom of and widespread interest in diversifying and localizing America's food resources. And besides, producers add with a chuckle, that's just asking for cow-tapping. So, what to do? Contact your state representatives and start talking to your neighbors, Lovera urges. "Looking at NAIS from a practical standpoint, if we really want to talk about animal health issues, we all need to talk about how we're raising animals." And in the meantime, here's hoping a little goodwill may help our food travel safely from farm to family table, plastic parsley and all. A handy guide to COOL exemptions is available at: www.ConsumersUnion.org/pdf/CU-Cool-Tool.pdf.

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Senator Tom Harkin 731 Hart Senate Office Building Washington, DC 20510 202.224.3254 www.Harkin.Senate.gov Congressman Leonard Boswell (3rd District)) 1427 Longworth House Office Building Washington, DC 20515 202.225.3806 www.Boswell.House.gov Congressman Bruce Braley (1st District) 1019 Longworth HOB Washington, D.C. 20515 202.225.2911 www.Braley.House.gov Coingressman Steve King (5th District) 1609 Longworth Office Building Washington D.C. 20515 202.225.4426 www.House.gov/SteveKing Congressman David Loebsack (2nd District) 1221 Longworth House Office Building Washington, DC 20515 www.Loebsack.House.gov Congressman Tom Latham (4th District) 2217 Rayburn HOB Washington, DC 20515 202.225.5476 www.TomLatham.House.gov

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Photos by Kurt Michael Friese

Kristine Kopperud Jepsen writes from the field -- literally -- as half of Grass Run Farm and a local foods advocate near Dorchester, Iowa. Inspired to tell the story of various curiosities and challenges, Kristine has contributed to several community-based journals on land and the web.

Senator Charles Grassley 135 Hart Senate Office Building Washington, DC 20510 202.224.3744 www.Grassley.Senate.gov


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Edible Imbibables By Katie Roche

When Life hands you Lemons Cedar Ridge Distillery’s award-winning Lemoncella

Back in 2001, when Cedar Ridge Vineyards first planted their now prospering ten acres of grapes, they hadn’t planned on becoming Iowa’s first legal distillery since prohibition. Faced with the pumice, skins and other organic bi-products of wine making, Cedar Ridge Vineyards created their first Cedar Ridge Distillery product: Cedar Ridge Grappa. Grappa, an Italian digestive usually drunk after a heavy meal, is said to have come about when dumpster diving peasants first figured out how to distill wine making leftovers into something more merry making. Considered peasant drink, most Italian towns with a winery bottle their own distinct Grappa which varies greatly by grape selection, region and skill.

“The one thing we haven’t done a good job of is getting recipes to people.”, adds Adam Smith, “The only person I know that can drink it straight is my mother-in-law.”

Cedar Ridge first came onto my radar because a friend of mine had said that she really loved this “new Grappa made in Iowa.” Two things perked my curiosity with that statement. One, Grappa made in Iowa? And more importantly, I had never heard someone say that they love Grappa. Italians like to pour you a glass to see you squirm and my memories of drinking Grappa in Italy involved the distinct feeling that my nose hairs were burning. Cedar Ridge Grappa is decidedly a more delicate version than the homespun drink I sampled in the hills of southern Italy.

Naturally there are also some great mixed drinks that can be enhanced with the Lemoncella. For a more subtle and refined Lemon Drop Martini take one part Lemoncella and shake it on ice with two parts Clear Heart Vodka. Let it sit, rim a martini glass with raw sugar and then pour it, filtering out the ice, into the glass.

When I saw Cedar Ridge had a Lemoncella on the market, I had to try it. Made the traditional way, their Lemoncella is sweet, syrupy and not at all bitter like most home brew attempts. Made in small 80 gallon batches there is, to the best of their knowledge, the only all natural Lemoncella on the market in the U.S. “We let the Lemoncella be the color of the lemon zest.” says Adam Smith, general manager of Cedar Ridge Wines. “We’re proud that there are no artificial colors or flavors added.” The San Francisco World Spirits Competition awarded Cedar Ridge Lemoncella an International Silver Medal within the Cordials & Liqueurs category, which means they “likely defeated many Italian competitors in what has traditionally been their category”. Though an innovation, the Lemoncella is a true to form Lemoncella combining California lemons, sugar and their very own award winning Clearheart Vodka.

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It’s true that it’s a tough sell to drink straight, but traditionally that’s not how a quality Lemoncella is meant to be consumed. You can put in the freezer and then drizzle it on some ice cream, which for the record is exquisite over some mango sorbet, but avoid pairing it with anything that is too sweet. Cedar Ridge recommends something light, neutral and absorbent like pound or sponge cake.

...It does bring a little summer into even the coldest Iowa day.

Another great combo recommended by the brewery is to mix their single oak barrel distilled Cedar Ridge Apple Brandy halfand-half with Lemoncella, creating a winter warmer with a distinctively summer feel. Over ice or just chilled, this is a great substitute for your standard winter party punch and you can get creative adding other mixers if you like. It’s also great for spiking spiced cider. Try the spice pack from Wilson’s Orchard in Iowa City for a completely Iowa-centric drink. Cedar Ridge does admit that their Lemoncella doesn’t sell as well in winter, but it does bring a little summer into even the coldest Iowa day. In the winter, another fruit liqueur, Cedar Ridge Lamponcella (lampon meaning raspberry) has a warm rouge color that seems more attractive to the bundled-up Iowan. Lamponcella can be used in the same ways as the Lemoncella, and may be more successful in enhancing desserts because it loves chocolate

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Instead of chilling the Lamponcella, I tried it at room temperature over some flourless chocolate cake and found it to be just the right kind of decadent. Just to make sure that it was indeed as delicious as I thought, I was forced to try it over chocolate cheesecake and a homemade cheese Danish. I can’t wait to try the Cedar Ridge Mangocella set to come out this summer. I’m thinking parfait. Cue drool. If you want a more intimate experience with Cedar Ridge “imbibables” then visit their new facilities this summer. Presently their tasting room store front with the good folks at Benz Beverage Depot in Cedar Rapids, but this summer Cedar Ridge will be relocating to a new facility adjacent to the winery. “(Our new location) will be an important addition to Iowa tourism,” says Adam Smith, “plus it will be fun and educational, and delicious.”

Katie Roche is excited to be back to the imbibable beat after being allowed no imbibables for the last 9 months. You guessed it! Beautiful little Stella Roux was born at home on the auspicious day of 11-11 and no, Stella’s middle name is not a reference to the sauce! Loving her new gig as a mommy, Katie continues to sing and play music with her bands Awful Purdies and We Funk, while working as a television producer and on-air personality in Iowa City. If You Go Cedar Ridge Winery will soon host tours, tastings and parties in their large party room and adjoining deck overlooking operations. At the new location you’ll not only be able to see how Cedar Ridge wine is made, but will get to see the fruit liqueurs, vodka and rum being distilled. Until then, visit them at Benz Beverage Depot! Benz Beverage Depot 501 7th Avenue SE. Cedar Rapids 319.365.2556 www.BenzBeverageDepot.com

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Cedar Ridge Winery & Distillery (opens this summer) 1421 Marak Road Swisher 319.362.2778 www.CRWine.com Wilson’s Orchard (for that cider spice!) 2924 Orchard Ln NE Iowa City 319.354.5651 And Katie Says... “Want to try your hand at making your own Lemoncella using Cedar Ridge Clearheart Vodka? Check out my Italian mother-inlaw’s recipe at www.EdibleIowa.com.”

www.EdibleIowa.com

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Advertiser Directory AMES Wheatsfield Cooperative 413 Douglas Avenue 515.232.4094 Local.Wheatsfield.coop Chocolatier Stam 230 Main St. 515.232.0656 StamChocolate.com ANAMOSA Daly Creek Winery 106 North Ford Street 319.462.2525 DalyCreekWinery.com BALDWIN Tabor Homes Vineyard 3570 67th Street 563.673.3131 TaborWines.com BANKSTON Park Farm Winery 15159 ielen Road 563.557.3727 ParkFarmWinery.com CEDAR FALLS Blackhawk Hotel 115 Main Street 800.488.4295 BlackHawk-Hotel.com Cedar Rapids Blend 221 2nd Avenue SE 319.366.3364 BlendCR.com CORALVILLE Café Del Sol 319.358.8114 CafeDelSolRoasting.com Iowa City Coralville Convention and Visitors Bureau 900 1st Avenue 319.337.6592 IowaCityCoralville.org

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New Pioneer Food Co-op 1101 2nd Street 319. 358.5513 NewPi.com DECORAH Seed Savers Exchange 3094 North Winn Road 563.382.5990 SeedSavers.org Winnishiek Wildberry Winery 1966 337th Street 563.735.5809 WWWinery.com DESMOINES Iowa Wine and Beer IowaWineandBeer.com Jasper Winery 2400 George Flagg Parkway 515.282.9463 JasperWinery.com

e Englert eater 221 East Washington Street 319.688.2653 Englert.org Iowa City Farmers Market Lower Level Chauncey Swan Parking Ramp 319.356.5210 John’s Grocery 401 E. Market Street 319.337.2183 JohnsGrocery.com Lammers’ Construction 35 Imperial Court 319.354.5905 LammersConstruction.com MidWestOne Bank 325 S. Clinton St. 319-356-5800 MidWestOne.com Motley Cow Café 160 North Linn Street 319.688.9177

HILLS Hills Bank 131 Main Street 800.HILLSBK HillsBank.com

New Pioneer Food Co-op 22 South Van Buren Street 319.338.9441 NewPi.com

IOWA CITY Bread Garden Market 225 S. Linn St. 319.354.4246

LEIGHTON Tassel Ridge Vineyard 1681 220th Street 641.672.9463 TasselRidge.com

Cart By Cart 319-331-9432 CartByCart.com

LISBON Sutliff Cider Company 382 Sutliff Road 319.455.4093 SutliffCider.com

Devotay 117 North Linn Street 319.354.1001 Devotay.net Design Ranch 701 E. Davenport Avenue 319.354.2623 www.DesignRanch.com

MARENGO Fireside Winery 1755 P Avenue (V. 77) 319.662.4222 FiresideWinery.com

www.EdibleIowa.com

MARQUETTE Eagle’s Landing Winery 127 North Street 563.873.2509 EaglesLandingWinery.com OXFORD Augusta Restaurant 101 S. Augusta Avenue 319.828.2252 AugustaRestaurant.com WEST BRANCH Scattergood Friends School 1951 Delta Avenue 319.643.7600 Scattergood.org Wallace Winery 5305 Herbert Hoover Hwy, NE 319.643.3000 WallaceWinery.com WASHINGTON Café Dodici 122 S. Iowa Ave CafeDodici.com

Edible Iowa River Valley is brought to you by these advertising partners. ey support Iowa’s best local and artisanal foods and carry the magazine. Please make a point of visiting these great Iowa businesses, and be sure to say “thanks!” for supporting Edible and the great local foods of Iowa. Shopping locally not only brings you fresher foods from your friends and neighbors, but it also helps keep Iowa dollars in Iowa. ank you!

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Edible Iowa River Valley Issue #10, Winter 2008