Iowans have deep roots with steakhouses and steak de Burgo.

THE FEATURE – Extravagant tastes of Des Moines

Caviar, escargot, foie gras, black truffles and more of the most exclusive menu items the metro has to offer By Jim Duncan Historians have written that most wars were waged ...

The Strawberry Explosion at Baru 66 combines unique flavors and textures to satisfy all the senses.

THE DESSERT – A sensory explosion

By Eleni Upah The culinary minds behind Baru 66 are continually working to create something new and fresh. Chef and owner David Baruthio changes up the menu regularly, with recipes ...

The Delmonico steak was made popular in New York nearly two centuries ago, and its name carries on today.

THE ENTREE – A cut above the rest

By Eleni Upah Every carnivorous human has a preference when it comes to steak. Boneless or bone-in, rare or well-done, lean or fatty. There are those who have a favorite ...

The Contents

Des moines the dish

THE DISH – Curses new and old

By Jim Duncan It was a most anxious third quarter of the ...
chef-1 2

THE CHEF – David Baruthio

Baru 66 By Eleni Upah How long have you been cooking? Including ...
La Quercia is a family business with humble beginnings in the Eckhouse home back in 2000. It opened its current facility in Norwalk in 2005.

THE PRODUCER – Only the best for (and from) La Quercia

By Eleni Upah In the business of food, when your product only ...

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Duck Breast

THE RECIPES – Duck Breast with Tahitian Pomegranate Chutney

Ingredients: For the Tahitian Pomegranate Chutney: 1 cup 100 percent pomegranate juice 2 tablespoons sugar 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract 1/2 teaspoon balsamic vinegar 1 tart apple, peeled and diced (about 1 cup) 1 Bosc pear, peeled and diced (about 1 cup) 1/2 cup coarsely chopped walnuts 1/2 cup raisins For the Duck […]

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THE RECIPES – Pumpkin crunch cake

Ingredients: 1 15-ounce can pumpkin 1 12-ounce can evaporated milk 3 eggs 4 teaspoons pumpkin pie spice 1/2 teaspoon salt 3/4 cup sugar 1 18.25 ounce yellow cake mix 1 cup pecans or walnuts (roughly chopped) 1/2- 3/4 cup melted butter (drizzled butter needs to cover the top of the cake) Directions: 1. Preheat oven […]

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Turkey Rissoto

THE RECIPES – Turkey and Wild Rice Risotto

Ingredients: 1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice 3/4 pound ground turkey 1 2/3 cup water 1 tablespoon margarine, butter or spread with no trans fat 1 can (10 3/4 ounces) condensed cream of mushroom soup 1 1/2 cups fresh mushroom slices 1 cup thinly sliced celery 1/2 cup chopped red bell […]

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Splash Seafood Bar and Grill offers several varieties of caviar, served on ice and with all the trimmings.

THE APPETIZER – Small in volume, large in flavor

By Eleni Upah In its early ears, caviar was so plentiful in America that it was given away in bars to make patrons thirsty — much like peanuts in today’s establishments. Due to overfishing, harvesting and selling black caviar was banned in Russia in 2007, and wild caviar production was suspended between 2008-2011 to allow for […]

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The Henschke “Hill of Grace” Shiraz 2004, Chateau Mouton Rothschild 1982 and Plumpjack Winery Auction 14 Lot 161 Cabernet Sauvignon 2008 are among the most extravagant wines at 801 Chophouse.

THE DRINK – Better with age

By Eleni Upah For as long as humanity has been imbibing, wine has been at the table. Wine is a staple at many mealtime gatherings and a go-to gift for housewarming parties. From sparkling whites to dry reds and even notes of chocolate or grapefruit, the flavors are as varied as the prices. At 801 […]

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