Foodie Field Trip- Girlfriend Day in Pella

There is nothing like finding that awesome friend that you really connect with. My friend Katie is that friend. Not only do we work together but our home lives are nearly mirror images of the other's. Work, family, kids, and life as a chef wife. We understand the crazy schedules and cranky behavior and other oddities that our other friends don't get. Makes for some fun conversations, lots of cheerleading and venting and best of all- sharing adventures. On a recent Saturday we decided to hit the road for a short road trip and set our sites on Pella, Iowa. Less than an hour away it was a great drive, beautiful weather and not jam packed with tourists like during Pella's Tulip Time celebration. We didn't exactly have the town o ourselves but it wasn't so bad.

Arriving in Pella we already knew a couple of stops on our agenda- the bakeries, but before that we wanted to visit a few other shops and stroll around. The first place we visited was an antique shop right on the square. Like the usual antique shop it was packed with memories. Different items caught our eyes- Katie was drawn to antique jewelry and unique toys, vintage coffee cups and dishes,  while I was awestruck by an old gas stove, old canning jars galore, and dishes and cookbooks. 

After the antique shop we hit a Hallmark store. I hadn't been in a Hallmark store in decades! Here I grabbed a few candles and a set of small dishes. Cute and best of all- on clearance. A little walking and window shopping and we were thinking about lunch. The Windmill Cafe looked like a great place to stop so we headed in. It was a nice small town place, with a varied menu. We both chose a gyro- strange choice in a Dutch town but it was so delicious. They had the best fries I've had in forever. 

Patryk is the cutest lunch date in the world!

With lunch out of the way, we got down to business- the bakeries. Pella has two incredible bakeries with a huge assortment of delicious baked goods to tempt you. We were tempted- and we succumbed. Cookies, macaroons, cakes, coffee cake, handmade bread, we each bought a fun assortment of goodies.

Snuggled in between the bakeries is the Ulrich Meat Market- the place to go for genuine Pella Bologna. Like an old time butcher shop you can get all sorts of great meat items here. We also wandered around a cute little coffee shop/store hoping not to spend too much money. 

Driving around Pella is also a treat, so many beautiful buildings and gardens, even when it's not tulip season, the town is quaint and friendly. We will definitely be making the trip again. 

Foodie Field Trip- Bubba

There is something very exciting about hitting the newest hot spots around town before the big public grand opening and inevitable crowds and long lines and waiting for ages for a reservation. Over the last several years Des Moines has become a booming mecca for hip new dining spots, inventive new chefs, great night spots and an entirely revived downtown neighborhood that's filled with outstanding restaurant and nightlife options and beautiful places to live. In the not so distant past you had to visit Chicago or L.A. or New York to experience cuisine prepared by a James Beard nominated chef or a restaurant that's been featured on a national television show. These days you can walk from your elegant downtown loft to have dinner in a restaurant that's grabbing the national spotlight and quite possibly has been featured in a magazine or two.

For all our new "worldy" ways and big city style, Des Moines can still be a bit of a small town when it comes to the culinary scene. Everyone I know is good buddies with a chef who owns or practices in one of the best restaurants in town. We went to school with them. We live next to them. Our best friend is their brother in law. We bump into them in the grocery store and we know where they like to go for a meal out or for drinks on a night off. Now more than ever when it comes to getting in good with the culinary elite it really is all about who you know. I have been very lucky to get to attend some openings of some of the most successful restaurants around town, and Bubba is no exception. My daughter invited me to join her and her boyfriend Josh for an evening seating during the soft opening- and of course I said yes!

I first heard about this new restaurant just by chance. Skimming through social media I came across an advertisement for a new restaurant that was hiring staff. I immediately thought about my own Chef and wondered if this might be something he would be interested in. As I read more I realized who the owners were and more importantly, who the Executive Chef is! You guys already know how much I love Malo, the upscale Latin restaurant downtown, and this chef spent time in the Malo kitchen. I knew this was going to be a very very special restaurant. I was not disappointed. Bubba is located in the same spot formerly occupied by the Raccoon River Brewing Company. As expected, the brewery had a very rustic feel, lots of exposed brick and ductwork, beer equipment around the rooms and a party like atmosphere. Stepping in the door of Bubba was like being transported to someplace completely different. The red brick is toned down and the restaurant has a whitewashed Southern feel with interesting artwork, sterling silver serveware and an entire wall of framed bow ties. Beautifully upholstered banquette seating lines the wall with sparkling chandeliers overhead. It is gorgeous. Most of the dining room is on the mezzanine level overlooking the bar and entrance with a fantastic view of the street through huge windows.

Since we were there for the soft opening we each received a slightly different menu. Each table got to select an appetizer to share, each diner chose an entree, and a dessert to share as well. We started with the cocktail menu. The full bar was available but a special cocktail menu for the evening featured four signature cocktails- Banana Bread Manhattan, Bourbon Berry Fizz, Bubba Julep and Southern Sunrise. Josh chose the Banana Bread Manhattan, which arrived in a large martini glass garnished with a slice of banana and a cherry, soaking in the boozy deliciousness. This cocktail is made with Bulleit Rye, Antica Carpano vermouth, banana nut syrup and black walnut bitters. It is a knockout drink- the perfect blend of boozy and fruity. Laurie chose the Southern Sunrise which as a clever play on the tequila sunrise, made with Buffalo Trace Bourbon, orange juice, cranberry juice and a bit of grenadine. Delicious !! My cocktail of choice was the Bourbon Berry Fizz. Muddled basil and crushed strawberries hang out in the glass with Bulleit Bourbon and a splash of soda for fizz. The crushed strawberries were sweet and fruity and the basil added an unexpected flavor that was awesome and so Southern.

Banana Bread Manhattan

Southern Sunrise

Bourbon Berry Fizz

The appetizer selections made it so hard to chose just one. There were a couple familiar names- like crab cakes, which I'm sure would have had Bubba's Southern touch, but the real stars were the totally Southern options. Fried okra spears. Fried green tomatoes. White cheddar grits cakes. It was monumentally hard to decide but we chose the biscuit sliders- three perfect flaky buttermilk biscuits piled with smokey pulled pork, crispy fried onions and a homemade rhubarb jam that took these tiny sandwiches to another level altogether. Chef Jammie shared the story of the jam and said it would change seasonally to use the freshest in season fruits. I can't wait to see what fruit makes the dish next.

The dinner selections were just as tempting. No Southern restaurant would be worth a darn if they didn't serve fried chicken so of course it's a star on the menu here. Ever heard of a Kentucky Hot Brown? No? Well, you can try one here. Chicken fried steak, which I wanted soooo badly, is served with white cheddar mash, creamy pepper gravy and smokey green beans. Yum! Catfish is another Southern staple and that's on the menu as well as a twist on Succotash, used to stuff a Chile Relleno. At our table Josh chose the Chicken and Waffles which arrived as a crispy waffle with pecan honey butter, HUGE pieces of buttermilk fried chicken, house made bread and butter pickles and Chef Jammie's secret hot sauce. He would not give up the secret but you can taste a touch of honey in there and its amazingly delicious.

Laurie went with the Dr. Pepper Braised Short Rib. This version is boneless and slow braised in a rich Dr. Pepper based sauce until it's melt in your mouth tender. Served with black eyed peas, roasted rainbow carrots, crispy onions and drizzled with the sauce, it's a stunningly beautiful dish and one of the most delicious meals I have ever tasted.

I had a terrible time deciding. I love chicken fried steak and it's a pain to make at home and not served in very many good restaurants anymore but I decided to try something completely new and decided on the Shrimp and Grits. Good choice too, this is a dish I will have again!  Don't be one of those people who says they don't like grits. Just try this. The grits are creamy and cheesy and the perfect partners for the slightly spicy, lightly blackened grilled shrimp piled on top. The shrimp were huge and perfectly cooked, just as I'd expect. Sweet corn puree added a sweet note and that house made hot sauce was part of the party too. Crispy fried BIG lardons dotted the grits and added a crunchy component that I really loved. And those grits.......

Let's just say I was VERY happy with my dinner.......

Laurie suggested we all try something else we never tried before- collard greens. The greens arrived in the cutest little cast iron pot and were loaded with big hunks of ham, cooked beautifully and yes, very very delicious.

The meal wasn't over just yet. Dessert was next and once again, tough choices had to be made. Bourbon Pecan Pie. Bananas Foster on a giant brown butter waffle. Pineapple Upside Down Cake baked in cast iron. Peach and Blueberry Bread Pudding. Ugh- how do we choose?  We went with the bread pudding. It arrived with a scoop of creamy vanilla bean ice cream and draped in a creamy custard sauce. It was a HUGE hunk of soft and warm bread soaked in eggy custard with huge fresh blueberries and slices of fresh peaches. So incredibly delicious, I highly recommend this. It was not overly sweet either, just the perfect amount of fresh fruit and baked goodness.

I can't wait to visit Bubba again and try some of the other items we didn't get a chance to try this visit. So much delicious, so little time.

You can learn more about Chef Jammie Monaghan by clicking HERE.

Disclosure of Material Connection: I received an invitation to attend the soft opening of this restaurant at no cost, with no expectation that I would mention it on my blog. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

A New Perspective on Cooking Contests

This is a post from City Girl Country Life, centering around small own life, county fairs and kids in the kitchen. The blog City Girl Country Life is heading into retirement so many of the recipes originally shared there will make an appearance here over the next several months. This story was originally published in July, 2015.

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It's county fair season in Iowa again. This year I took a break from entering my own home canned foods and will get to try something completely different- judging. I won't be examining canned foods though. This year I have been invited to judge the Adair County Extension Office's 4H Pride of Iowa Cooking Contest. I'm so excited! I am assigned to the high school age group, and last year these kids made some pretty impressive dishes. Because part of the judging is food safety and the recipe, the kids have to make a poster that features their recipe and directions, and we will be paying close attention to all the steps and cleanliness practices.

The winners! My age group is the top row- L to R- Bailee,
Shelly and Shawna, and Alexis

I've got some pretty great dishes to sample- Meat, Potato and Egg Bake, Deep Dish Tacos, Italian Ribeye Linguine, Cornbread Casserole, South of The Border Casserole, Breakfast Lasagna, Breakfast Roll-ups and Healthy Spaghetti. What a menu! The recipes must include at least one Iowa produced product. The poster each cook makes must demonstrate that they've done their homework about the Iowa product(s) they are using, such as nutritional content. They have an allotted time to prepare their recipe and must demonstrate proper techniques, especially food safety rules. Once their dish is completed (some of the dishes go into the oven after the prep on stage and get tasted after cooking) they are judged on appearance, correct doneness and taste. 

The youngest cook in the competition, Brandon is a 4th
grader who prepared Guinea Grinder Boats. He was
awarded a blue ribbon for his recipe

Besides the award ribbons the contestants can win, they also are eligible for prizes and premiums provided by different producers and businesses, such as the Adair County Pork Producers, A.C. Beef Producers, Midwest Dairy Association, and 3 Bee Honey Farm, among others. 

Contest day arrives and I am excited!!! It's a million degrees outside but I know the 4H building has air conditioning. After a brief orientation fellow judge Karen and I make our way to the staging area and get set up at the judges' table. We have evaluation sheets for scoring the contestants and plenty of tableware for sampling. Karen  will be scoring the junior high and younger kids, grade 4 through 8, and I am judging the high school kids, grades 9 through 12.  A quick glace at the schedule and I can tell we are in for some amazing sampling.

Karen Schultheis also judging the contest. She lives in
Greenfield and is a school teacher

So how are the cooks judged? The judging is two-fold. First we watch the cook as they prepare the recipe they chose. We consider the recipe they chose. What is the level of difficulty? Is it appropriate for the age and skill level of the contestant? What are the Iowa ingredients used? Food preparation skills are watched closely too- did the cook use proper measuring techniques? Did they use appliances correctly and safely? How about food safety- was the cook mindful of cross-contamination and safety issues?

Then we judge the food itself. Does the dish look appetizing? Is it cooked properly and completely? How about the taste? Finally, we judge the cook's poster they made to accompany the recipe, and their knowledge of the ingredients and nutrition aspects. As judges, we get to ask questions and find out how the cook chose the recipe, what changes they made if they adapted it from another source, their cooking experience and practice, and quiz them on their Iowa ingredients.

Hank B. made this poster for his recipe demonstration.

Alexis' Italian Ribeye Linguine is explained in detail

In my group, my winners were Alexis S., a freshman, for her Italian Ribeye Linguine, third place, featuring Iowa dairy products, eggs, and beef ; a duo of Shelly B., sophomore, and Shawna A., junior, for their Healthy Spaghetti which featured spices from Tones, pasta from Barilla, Iowa-grown vegetables, Iowa ground beef and turkey, and corn oil; and the first prize winner was Bailee H., a senior, who created an amazing take on lasagna- Breakfast Lasagna, with Iowa pork (ham), turkey(turkey sausage), eggs, and dairy. 

Why did these three stand out for me? Alexis' dish was delicious and beautiful on the plate. Her steak was cooked perfectly and her sauce was homemade with Romano, Parmesan and Gorgonzola cheeses and thickened with egg yolk. She demonstrated a skill in tempering that egg that a lot of adults can't master. She had really good knife skills, chiffonading baby spinach and using kitchen shears to snip sun dried tomatoes. She plated the dish and drizzled a balsamic glaze over the top and presented a dish worthy of a restaurant. I was truly impressed. 

Shelly and Shawna worked through power outtages
to make their dish. They stayed focused and didn't
let the disruptions get to them.

The duo of Shelly and Shawna had some challenges from the get go. The power went out while they were cooking. This was their first contest but they handled it like pros, never missing a beat and just stayed focused and worked through it. How was the spaghetti? Delicious! They used herbs to bring a lot of flavor to the sauce and added lots of fresh vegetables to add nutrients and flavor, and they did something I really appreciate- they did not overcook the vegetables, leaving a slight hint of crunch and texture. In spite of the power problems the pasta was cooked wonderfully, a perfect al dente. They chose to serve farfalle instead of spaghetti and I liked that- it was easier to eat at the judging table.

Lasagna and breakfast are two words I never thought would go together but Bailee had the creativity to give it a shot and she made it work. Ham, turkey sausage, tender scrambled eggs, creamy Alfredo sauce, veggies, cheese and pasta sounds like a very unlikely combo but it really works! When I asked Bailee about how she came up with this idea she had a great story about working out the details and testing ideas with her mom. I never cooked with my mom and her story made me happy. This dish was truly impressive- the layers held up during serving, the noodles were perfectly cooked and my mind immediately thought this would be perfect for Christmas morning or a brunch celebration. She's got a real hit with this recipe, and that made it, for me, a point or two above the rest.

Brandon concentrates on his recipe

The fair printed a cookbook with all the recipes we judged and I'm going to share them with you! I plan on cooking all the dishes I sampled because they really were very delicious, easy to prepare and all used real food ingredients and not a lot of convenience products. The first recipe is one prepared by Cody M., a freshman. Cody was fun to chat with. He enjoys cooking and like to grow his own food. He told me he fashioned a container herb garden by recycling 2 litre soda bottles and even grew vegetables in these containers. Cody found this recipe online and made a change- the original used bacon, he switched to breakfast sausage links and it works! This reminds me of pigs in a blanket and is a fun take on French toast.

Breakfast Rollups

6 slices fresh white bread
1 package fully cooked sausage links
1 teaspoon butter
1 large egg
2 teaspoons whole milk
pinch of salt
3 Bee Honey
maple syrup

Cut the crusts off the bread, then flatten with a rolling pin. It will become a bit sticky. Combine egg, milk and salt in a dish and whisk to combine. Heat the sausage in the microwave until heated. Place one sausage in the middle of each piece of bread and roll up. Press the seam to seal.

Melt the butter in a skillet. Dip the rollups in the egg mixture to coat. Shake off the excess. Place in hot pan and cook, turning every few minutes until all sides are golden brown. Top with a drizzle of honey and maple syrup.

I really enjoyed this experience. I was a little nervous at the mic announcing my winners at the end of the contest but I did ok. I was so happy to be part of this great competition and hope to come back again. The Adair County Fair is in west central Iowa, in the town of Greenfield. There is no better representation of life in rural Iowa than to visit a county fair. I hope you get to experience this in your lifetime.

Foodie Field Trip- Iowa Blogger Tour Part 4- Char Brenneman's Hamballs

Well we have been wined, dined, cooked and showered. It's been an incredible two days of learning and networking and making friends. I've tried to think about how I would answer if someone were to ask me what my favorite part was. All of it. Every activity was so different and so rewarding and I feel like I have gained so much. I am inspired to try new cooking techniques using pork and exploring more wines again. I have been slacking off in that department lately.

I'm inspired to continue to learn about where our food comes from. Maybe a beef farm or a food crop farm should be next on the agenda for me. Tour a dairy or other food plant. There are so many opportunities in Iowa alone.

Feeding my obsession- isn't this the cutest kitchen towel?

Chef Dom's pork dinner was definitely a highlight. Being able to try a couple dishes that have been cooked in the sous vide method makes me really want to try this technique. Looks like I have some research to do and possibly look into some classes or maybe- imagine this- a new cookbook on the subject.

An assortment of artisan cheeses

Can't wait to play with this stuff !!

Cooking with all the ladies at Chef Terrie's Country Club Market was so much fun! It's not very often that I get to attend blogger events so getting to hang out with these incredible women was for sure a highlight. I love cooking classes of all kinds and really do my best to attend as many as I can- even if it's something I already know how to make, I am still going to learn something- a new knife technique or get to try out an ingredient I am not familiar with. Living in the country can be a little isolating so classes are also a great way to make new like-minded friends.

Sadly our two days have drawn to a close, and it's time to say goodbye to new friends and head back to reality. Shawnie and Josie have one last surprise for us before we go. The girls have assembled fabulous gift baskets for us! It's HUGE and filled with all kinds of wonderful Iowa products. Four kinds of cheese from the W. W. Homestead Dairy, "Pig Powder" meat rub from Allspice, candies from Chocolate Storybook including chocolate covered bacon, a maple bacon cupcake from Scratch Cupcakery, the cutest piggie cookie cutter, a kitchen towel (they must have known about my obsession!) and a bottle of wine from Penoach Winery, all packed in a really cool wooden box, plus a t-shirt, snack bag, and an apron with our names embroidered on. Brenneman Pork sent me home with a thick and warm hoodie sweatshirt and Chef Terrie gave us all a very handy silicone scraper. Quite a lovely assortment of goodies. I feel like a kid on Christmas morning.

And now, because you have been so patient, waiting, and sticking around through all four posts.....as promised........hamballs.

If you're not from Iowa, you might never have heard of, or eaten, a hamball. The hamball is a uniquely Midwestern dish that has graced many many many dinner tables over many generations in Iowa. Every church cookbook has three or four different recipes. Everyone's grandmother makes the best hamballs. Potlucks and holidays wouldn't be the same without hamballs. In some grocery stores you can even buy already mixed up "hamball mix" out of the meat counter- just roll into balls and bake at home. What is it about hamballs that makes us love them soooo much?

You just have to have one to get it. They are simply meatballs made with ham and ground pork. Tender, delicious, a little smoky, a little salty, a hint of sweet, usually baked in a sweet and sour type tomato sauce they are amazing with mashed potatoes. Heading out to Brenneman Pork on Tuesday we were expecting pork burgers on the grill. Hey, I love a good pork burger, and anything on the grill is good with me. Instead of burgers thought, Char Brenneman changed it up on us and made hamballs instead. 

Happy happy tummies all around- all the food blogging girls love hamballs. Char knew we were going to ask so she printed off the recipe ahead of time and shared, and I am going to share with you! Get ready to have some friends over for dinner- this is a pretty large recipe and makes quite a few hamballs.

Char Brenneman's Hamballs

2 lbs "ham loaf" mix (2/3 ground ham, 1/3 ground pork)

1 1/2 cups graham cracker crumbs

1 egg

2/3 cup milk

Mix together in a large bowl. Form into balls and place in baking dish. Think tennis ball size when making the balls.

Sauce:

1 can tomato sauce

1 can tomato soup

1/4 cup brown sugar

1/4 cup vinegar

couple squeezes yellow mustard

Combine in a bowl and pour over the hamballs. Bake uncovered at 350 degrees for one hour.

You need mashed potatoes with these guys, you really do. Peas. Some good bread for sopping up that delicious sauce....... heaven!!!!

Hey, thanks for hanging out with me these last several days. I hope you enjoyed the Iowa Tour de Pork as much as I did. Maybe you learned something new, I know I sure did, or maybe relived a memory of summers spent on a farm, or just piqued your interest in really amazing food and wine. I appreciate your thoughts and would love to hear what you think about the stories shared from this tour. Now, back to our regularly scheduled cooking! 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Foodie Field Trip- Iowa Blogger Tour Part 3- Country Club Market and Main Dish Media

Shawnie and Josie, from the Iowa Pork Producers Association really put together a fantastic agenda for our group of bloggers. After yesterday's tour and incredible dinner at Splash we spent a quiet night relaxing at The Wildwood Lodge in Clive. The hotel was great, with a cabin in the woods theme. Wednesday morning we had a leisurely start to the day and around 10 a.m. headed over to Country Club Market in Clive for some awesome cooking with Chef Terrie Kohl, the owner of Country Club Market and a food styling workshop with Sue Hoss from Main Dish Media.

Jenni and Chef Terrie

Chef Terrie reads through a recipe

Chef Terrie is a graduate of the New England Culinary Institute with an impressive resume of culinary positions and experiences. She is living her dream, and mine. She runs this awesome business from her home, and holds cooking classes and demos for clients, and caters events. She has been a judge at the Iowa State Fair for the past fifteen years, and is a cookbook collector like me. Her collection, however, makes mine pale in comparison- she has over 3,700 volumes! 

Our afternoon with Chef Terrie was going to be a blast! She greeted us with a trio of appetizers and nice cold beverages, including local wines from Penoach Winery. We nibbled on Marinated Chilled Shrimp, Tomato and Cheese Tortellini Skewers; Fresh Fruit and White Cheddar Skewers, and Prosciutto Wrapped Asparagus with Parmesan. We heard about Chef's culinary school years, her meeting Julia Child (I died... I melted.....I did!!) and learned a lot about Country Club Market and why Chef enjoys sharing food with so many people. 

Yes, it's a picture of a picture. I'm a dork like that. But look
at who it is !!!! Chef Terrie and Julia Child !!!!

So, four fantastic recipes with, you guessed it, a pork theme, a bunch of very experienced cooks and loads of cameras clicking away made a very exciting class. The menu included Maple Bacon Wrapped Pork with Rosemary Cherry Sauce; Cabbage Apple Salad with Maytag Bleu and Bacon Dressing; Portobella Risotto with Bacon, Manchego and Asparagus, and Chef Terrie's Famous Bananas Foster Flambe with Vanilla Bean Ice Cream. We paired up to make the recipes, with Kristin and Kelli working the salad, Alicia and Cristen made the risotto, Jenny handled the Bananas Foster, and Jenni and I tackled the pork loin. Talk about fun! It was really a great experience cooking with so many other talented cooks. 

Between the chopping, prepping, sauteing, sizzling, laughing we all really had a great time. Many of us have never met in person before so this was a wonderful way to get to know each other doing what we all love. Some of the girls made short videos and live streams, loads and loads of pictures were taken, and before we knew it, lunch was ready!

Jenni and I worked on the bacon wrapped pork loin

Tart dried cherries, rosemary, garlic, onions- such
a delicious combination!

Slicing the pork and getting ready to plate it

"Keep it casual" according to Sue

This is where our food styling workshop comes in. Like we all do in our own homes when we make a recipe for our blogs, we cook, we plate, we take pictures, and then after all that- we eat. So Sue Hoss came armed with her toolkit of brushes, cotton swabs, tweezers, skewers and a kitchen torch, ready to show us how to make our food photography better. Sue works with lots of clients and some really big names- Better Homes and Gardens/Meredith Publishing and HyVee. Sue talked about the importance of keeping our plates casual, so they are more appealing to the readers we are trying to connect with- real people in real homes we hope will cook our food.

Sue discusses all kinds of photo ops with food- like catching
your dish fresh from the oven and still a little messy,
more realistic and readers can identify

Sue had an entire tool bag of tools used for arranging
food or garnishes to get the right look.

Overdoing it can put off some readers, making the recipe look too fussy and complicated. I completely understand this. Because I often "think like a chef" I see that as a challenge but if I am making dinner on a weeknight, it might be a deal breaker for me. Sue worked with all of our dishes, except dessert, and gave us loads of hints on making each course look the best on the plate, in the bowl, and in the photo.

Now it's time to eat! Everything was so so delicious! The apple and cabbage salad was fresh and crunchy- loads of texture with a warm bacon dressing and bites of creamy bleu cheese. 

The risotto was perfect- the mushrooms were left in large pieces for a more substantial bite, the asparagus was still slightly crunchy and the Manchego cheese was creamy, salty and even better than Parmesan.

The pork loin was so tender and delicious, wrapped in crispy bacon, draped with a sauce of dried cherries, sauteed red onions, garlic and rosemary. The dried cherries plumped up perfectly in the sauce. A splash of red wine vinegar adds the acid we needed to cut through the richness of the bacon.

Dessert was pretty fantastic. Chef Terrie's Famous Bananas Foster is everything I expected it to be- rich, decadent, creamy, buttery, rummy.....naughty!

Chef Terrie says keep the banana slices thick so they
don't break down during cooking.

That rum was some high octane stuff!

Beautiful! What a wonderful party dessert

These dishes were both elegant and homey at the same time, and would be equally wonderful for a holiday meal, or a weekend dinner at home. We all got a copy of every recipe so we can recreate this menu for our families.

Not surprisingly, we are, once again, too full to move! Country Club Market, and Chef Terrie, are a wonderful resource to have here in central Iowa, and would make an awesome outing for a group of friends, a team building activity for a group of coworkers or a great way to meet new friends if you join an existing class. As lunch draws to a close we say our goodbyes to some of the girls who have to head out, and the rest of us head back to the Iowa Pork Producers office to end our day, so stay tuned. We'll have a wrap-up of this fabulous tour and those amazing hamballs!

Remember, please visit the blogs that all these wonderful women devote so much love to. There is something for everyone- crafts, fitness, farming, and of course, food!

Food and Swine by Cristen Clark

Fit and Farm by Alicia Schmitt

The Gingered Whisk by Jenni Ward

Make the Best of Everything by Kristen Greazel

In The Kitchen With Jenny by Jenny Unternahrer

Midwest At Its Best by Anna and Sam Konchar

The Sustainable Couple by Kelli Lane

Don't forget- stick around for the tour wrap-up, some odds and ends and, as promised, those hamballs!

**photos by the girls from Iowa Pork Producers, all the blogging girls, and myself

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."