Hy-Vee Food & Wine

* Even if, or especially if, you don’t know your Cabernet from your Chardonnay, you should really consider checking out Hy-Vee’s Wine and Food Experience festival next month. The event is Saturday, Feb. 5, from 1-6 p.m. at the DC Centre, 11830 Stonegate Circle. You’ll be able to sample practically every wine Hy-Vee carries, the vast majority of which retail for under $20, with many under $15. Not only that, but in many cases you’ll get to talk to representatives from many of the wineries. You’ll also get to sample some special selections Hy-Vee doesn’t normally stock, as well as specialty foods and cheeses from over 75 booths. It’s $35 in advance and $40 at the door. That may...

entered on 01/26/11 at 05:27 PM | read more »


SAC Chili Bomb

* The Strategic Air and Space Museum is hosting a winter chili cook-off Jan. 29, dubbed the Chili Bomb. The event pits amateur or professional registrants against each other in a visitor-judged competition. The museum will be showcasing inside peeks of some bomber planes at the event for a day of good clean fun. Visit sacmuseum.org or call 994.3100.

entered on 01/19/11 at 09:04 PM | read more »


Spirit World Scotch tasting

* In celebration of Spirit World’s 3-year anniversary under new ownership, the longstanding wine and spirits store is launching a new Scotch Lovers Club, with the initial meeting Friday, Feb. 11, 5-8 p.m. at the store, located at 75th and Pacific. The single malt tasting event will be led by Spirit World’s own Scotch expert, Devin Coyle, with special guest Scotch expert Monique Huston, formerly of the Dundee Dell. It’ll cost you $15 to get in, but you’ll get $5 back toward the purchase of any of the featured scotches. Membership is free, and comes with benefits like a discount program, discounted prices for future tastings and advance notice of hard-to-find and limited release...

entered on 01/19/11 at 08:58 PM | read more »


Soup’s On!

* Soup is on for this chilly time of year. Soup Revolution’s truck is serving it indoors and Blue Planet Grill is serving it all-you-can-eat. The green restaurant at Aksarben Village is serving bottomless soup each Wednesday through April for $7.29. It rotates its offerings weekly but always serving something for the vegetarians. Visit blueplanetnaturalgrill.com or call 218.4555 for more information. * January is a rough month in the restaurant biz, and 2011 has clocked in its first official restaurant closing. Husker-themed bar/restaurant 94/95 (named to commemorate National Championship years for the football team) closed the first week of the year and its equipment and furniture was...

entered on 01/12/11 at 08:31 PM | read more »


Stay Sharp!

You’ve probably heard that it’s better to cut yourself with a dull knife than a sharp one. The reason for that is that when you’re using a dull knife, you usually have to press down with greater force to make your cuts. Therefore, if you cut yourself with a dull knife, the wound is usually much worse. It’s not that hard to keep your knives sharp, and you don’t have to have top-of-the-line knives or sharpening equipment. If you’re the DIY type, there are many sharpening tools on the market. If you’re not, many grocery stores will offer knife sharpening once or twice a month. If you're not good with calendars, you can always take your knives to a retailer, such as Sur La...

entered on 01/12/11 at 08:30 PM | read more »


Top five food predictions for 2011:

Tipplers will be able to order a proper cocktail. Instead of reaching for a jug of neon green liquid when making a daiquiri, bartenders will instead opt for fresh lime juice, rum and simple syrup. We’ll see more from-scratch cocktails and less reliance on mixes and pre-made drinks. Keep it close. We’ll continue to see locally sourced ingredients on menus, from meat and vegetables to beers, spirits and cocktails. I have a coupon for that … Sites like Groupon and Restaurant.com enable diners to try restaurants outside their comfort zone at a discount, giving them a reason to try a new place or dish they’ve been curious about. More and more eaters will be stretching their palates...

entered on 01/05/11 at 07:01 PM | read more »


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