Category: Eating
Easter Dinner to Benefit Community Kitchen at Salt Fork Farms
Posted by admin in devotay, Drinking, Eating, Events, local farm, Local Food, menu
Friday, 22 March 2013 10:13
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Salt Fork FarmsPresents
Easter Benefit Dinner
Hosted by Devotay
Sunday, March 31st – 5 p.m.
Prix Fixe
$50*
*Proceeds go toward building our community farm kitchen at Salt Fork! Includes five courses and one glass of house wine.
Three additional wine pairings offered by Devotay.
Hors d’oeuvre
Easter Egg: soft-‐boiled egg, greens, grits
Salad
Cress & Endive, creamy dressing, salt fish, Pecorino
Soup
Greenhouse Bisque, crostini, garlic butter
Entree
Roast Beef or Chicken, jus, citrus gastrique, winter carrot, baby choi, parsnip, gnocchi
Vegetarian Entree
Superior Gnocchi, shitake, winter carrot, baby choi, parsnip ragout
Dessert
Tangerine Curd, Lemon Custard Tart, Labneh, Toasted Pecan.
R.S.V.P and get tickets with Salt Fork Farms
319.270.3449
saltforkfarms@gmail.com
Tickets will be paid in advance or at the door. Wine and other beverages will be sold separately.
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Mission Creek 4x4x40 Dinner with Van Houzen Brewing
Posted by admin in 4x4x40, Beer, Community, devotay, Drinking, Eating, Local Food, menu
Sunday, 17 March 2013 08:45
On April 3rd at 6:30 Devotay will host another in the continuing series of 4x4x40 dinners, pairing 4 plates with 4 beers for just $40. Proceeds benefit the Mission Creek Festival, and tickets are available online here.
Check out the exciting menu below, and read about the individual beers at the Van Houzen Brewery website.
The Professor Double IPA
Citrus herbed salad, honey almonds, currant scone
Sacrifish Belgian Tripel
Potato Scaled Sole, malt endive slaw
Three Toed Dog Belgian White Ale
Unrefined housemade pasta, sno peas, toasted oats, local mushrooms in a juniper parmesan broth
Symphony Imperial Stout
Coffee rubbed local lamb chop, pepper and salt legumes, maple sugar stout glaze
Devotay Table Talk: Cocktail Class
Posted by admin in Bar, Benefit Sundays, Cocktails, devotay, Drinking, Eating, Edible Iowa River Valley, eNewsletter, Liquor, Press, Raise the Bar!, Table Talk
Thursday, 23 February 2012 10:11
:: Cocktail Classes :: Still More Progress with Raise the Bar :: New Edible on the Way :: Unsub @ the bottom.
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Cocktail Class!
:: More “Raise the Bar!” News :: New Edible on the Way ::
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Join us in sunny Santa Barbara, California next month for this year’s edition of the Edible Institute
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| Cocktail Classes: Now that Devotay has (literally and figuratively) “Raised the Bar” for cocktails in Iowa City with the bar we installed last fall, it’s time to share the joy of the cocktail culture. Join us one Monday a month for all the tricks of the trade and a few surprising twists. Hosted by Devotay owner and “Chief Intoxicologist” Kurt Michael Friese, and include 4 cocktail tastes (the equivalent of 2 full drinks), a small bite to eat, and recipes to keep. Our series begins with Cocktails 101 this coming Monday, 2/27. Like all our Monday Night Series, it’s just $25, they always start at 6:30, and reservations are required. Each class is limited to only 6 people, so book soon. Also, inquire about private lessons. 319.354.1001.
Still More Progress with Raise the Bar!: The legislation to allow bars and restaurants to infuse their own spirits, bitters, and barrel-aged cocktails was passed out of committee last night, ahead of the “funnel” deadline. Please call or email your Sen’s and Rep’s and ask them to support SF2089 and ‘Free the Bartenders!’
 New Edible on the Way: The release of the Spring, 2012 issue of Edible Iowa River Valley (our 23rd!) comes one week from today. Watch for stories of CSAs, beer from Rhinebeck, and Mahaska County in The 99. You’ll also get a link to the e-version of Edible right here in this space. To tide you over, here’s the link to the previous edition of Edible Iowa.
Benefit Sunday
The next Benefit Sunday is scheduled for March 4th, and it’s for the civil engineering honor society known as Chi Epsilon. Call to reserve right now – 319.354.1001.
Remember the more we sell, the higher the percentage of the give – In 2 years we’ve given over $20k. So get in here & eat well to do good!
How these Sunday Benefit things work
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Table Talk: New Menu
Posted by admin in Bar, Benefit Sundays, Cocktails, devotay, Drinking, Eating, eNewsletter, Liquor, menu, Monday Night Wine Tasting Series, Table Talk, Wine, Wine Classes, wine tasting
Thursday, 26 January 2012 18:18
New Manu :: Wine Tastings :: Cocktail Classes :: Benefit Sunday for NewBo :: Raise the Bar - Unsub @ the bottom.
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New Menu
Wine Tastings :: Cocktail Classes :: Benefit Sunday for NewBo :: Raise the Bar ::
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Click on these icons then follow Devotay on the social networks!
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| New Menu: Check out all the delectible new dishes Chefs Kevin and Dan have created for the winter edition. Also, please note the cool bells and whistles there that point you directly to the local farm and artisan sources of many of our ingredients, powered by RealTimeFarms.com.
Wine Tastings: The new 2012 calendar for the wine tastings and classes, the longest-running wine tasting series in the state, and hosted by Devotay Sommelier Morgan Weiss, is now posted on our site. Make your reservations well ahead since they often sell out.
Cocktail Classes: Now that Devotay has (literally and figuratively) “Raised the Bar” for cocktails in Iowa City with the bar we installed last fall, it’s time to share the joy of the cocktail culture. Join us one Monday a month for all the tricks of the trade and a few surprising twists. Hosted by Devotay owner and “Chief Intoxicologist” Kurt Michael Friese, they always start at 6:30, and include 4 cocktail tastes (the equivalent of 2 full drinks), a small bite to eat, and recipes to keep. Many will feature guests from Iowa’s growing number of local distilleries. Like all our Monday Night Series, it’s just $25, and reservations are required. Each class is limited to only 6 people, so book soon. Also, inquire about private lessons. 319.354.1001.
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Guest Chef: Robert Hesse of Hell’s Kitchen
Posted by admin in Community, Cooking, Deals, devotay, Eating, Events, menu, Press, Reservations
Monday, 12 December 2011 17:40
