Archive for the ‘Staff’ Category
Iowa Source: Iowa’s Best Restaurants 2010
Sunday, March 7th, 2010BEST LOCAL FOOD
Devotay
Iowa City, (319) 354-1001
Our locavore readers are devoted to dining at Devotay. They love the fact that the “fresh, innovative, and soul-satisfying” food on their plate is supporting the farmers in their community. As one voter put it, “They not only talk the talk of eating locally grown, they walk the walk.” Even the farmers can’t say enough good things about this restaurant: “As a local producer, Devotay is very easy to work with.”
At Devotay in Iowa City, Sous Chef Dan Knowles (left) and Executive Chef Kevin Butler (right) search out the best local ingredients for their seasonal menu.
Other Comments
• “Slow food with a commitment to the locavore.”
• “My mouth is watering just thinking about it.”
“My favorite restaurant. Great food, local ingredients whenever possible.”
Finalists
Other restaurants that are walking the locavore walk include Café Dodici, where everything is made from “fresh, wholesome, organic ingredients . . . nothing out of the can here.” Eating at New Pioneer Co-op, in Iowa City and Coralville, is always, “healthy, local, ethical, and delicious.” At Revelations in Fairfield, eating local is easy and delicious with their local spring-greens salads and sandwiches made on locally baked bread, made from locally grown grains. In Iowa City local farms are well represented on the menu at Motley Cow Café, and at the Red Avocado, where local veggies and grains are highlighted regularly.
See all Devotay’s fellow winners in the other categories at Iowa’s Best Restaurants 2010.
In the Kitchen at Devotay | HooplaNow
Thursday, February 11th, 2010
Posted on 10 February 2010
by tracy.mcculloughdevotay
Kevin Butler, 29, Iowa City Executive Chef @ Devotay
Where did you learn how to cook?My grandparents owned restaurants in the Quad Cities. When I was 14, my first job was in a meat locker that my family owned, my second job was in a restaurant. After that, I worked in a food warehouse, then I came to this restaurant, and I’ve been here ever since.What did you do in the meat locker?Every day after school, I would clean. Twice a week they would slaughter animals and I would clean out all the buckets. It was gross.
Read the whole story :: In the Kitchen at Devotay | HooplaNow.
Devotay Raises Over $800 for Red Cross/Haiti Relief Fund
Monday, January 18th, 2010
Our heartfelt thanks go to all the devotees of Devotay, who helped us raise over $800 for the Red Cross/Haiti Relief fund last night.
Part of our weekly Benefit Sundays, last night’s dinner was a sell out, with some folks waiting as much as 30 minutes for a table. We can’t say enough about the generosity of our guests, some of whom added cash donations over and above what they already spent that night. Chefs Kevin Henning and Dan Knowles did spectacular work, ably assisted by Jeremy Tole in the back, while long-time Devotay servers Jillianne Kinkade (Press-Citizen Reader poll “Best Server in the Area“) and Morgan Weiss (also our intrepid sommelier) provided the great service Devotay has been known for for years.
In case you couldn’t make it, you can still donate by clicking here, or by texting the word “Haiti” to 90999 and a $10 donation will be added to your mobile phone bill.
Kim and I simply don’t have enough thank-yous for everyone – we really appreciate your support and hope you will continue to attend the Benefit Sundays each and every week.
Peace – kmf