Daly Creek Winery & Bistro
Fine Dining in Surprising Locations

Who knew Anamosa was such an epicurean mecca? When one thinks of Anamosa, a couple thoughts might spring to mind: motorcycles and prison. Those aren’t necessarily bad things. The prison is a beautiful architectural piece of history and the streams of motorcycle enthusiasts during the warm months are genial and really liven up the town. But Anamosa is also home to some great restaurants.

One is Daly Creek Winery & Bistro. Owned and run by a local family that has been in the area for four generations, Daly Creek is a quaint upscale restaurant with a pretty decent wine list. I wouldn’t classify the location as nestled among the rolling hills of a vineyard. More like tucked onto a side street across from a bowling alley. But once inside, the dining area is intimate and comfortable and they have a lovely gift shop and wine tasting room.

I’d eaten at Daly Creek a couple of times when they first opened in 2004 and was not impressed. The food didn’t live up to their ambition and was way overpriced for a small town. But they’ve reworked the formula without making sacrifices, and this time I had a very good experience.

We started with the Lobster Crisp, a simple crisp
tortilla loaded with gooey cheese and diced lobster, for an appetizer. There could have been more lobster, but the flavors were wonderful and all that cheese made it so satisfying.

The menu ranges from Italian pastas to American entrees. I enjoyed the Italian meatballs, a heavy Cabernet marinara sauce atop fettuccine with three mammoth meatballs. The sauce was really rich but
the meatballs were so fresh and lively that it was a great contrast.

Entrees are preceded with one of the best loaves of bread I’ve had anywhere. A crispy, crusty masterpiece showered with Parmesan cheese and herbs with dipping olive oil on the side. I could have just had that for dinner and been happy.

After all that you’re probably asking, “What about
the wine?” They do produce their own and I’m
anxious to try them, but drinking while pregnant is generally frowned upon. If you’ve had a chance to enjoy Daly Creek wines please share your thoughts
with us. Cheers!
— ANDREA

Tyler Leiss, 23, North Liberty
Head chef @ Red’s Alehouse
How did you know that cooking was what you wanted to do?
I like the pace. The camaraderie in a kitchen is unlike any other job I’ve ever worked. Were in close quarters doing very stressful times. There’s a lot of teamwork And there’s a lot of creativity. As I learned more and more and read more, I became fascinated and wanted to learn more and more.

How would you describe your culinary style?
Lately I’ve been very fascinated with California cuisine with a little bit of an infusion of Japanese cooking. I’ve been trying to pick up on Japanese cooking styles and techniques, and tying that into traditional American steaks and vegetables — basically doing traditional dishes that tie in Japanese ingredients.

What’s your favorite ingredient to work with?
I’d have to say cabbage. Hands down. It is my favorite food. I was brought up on cabbage. I like the properties of it. It’s a leafy product, but it has a braising quality that you can’t get from other similar vegetables.

What dishes are especially popular at Red’s Alehouse?
I think we have unbelievable steaks. We sell more flatbreads than anything else on the menu. Even at brunch, people walk in the door and ask ‘is the breakfast flatbread out there?’

Will you have any specials for St. Patrick’s Day?
We’re still talking about it, but we have to do the braised corned beef with cabbage and carrots. We have a Reuben here that we make with a brisket that we slow roast for about nine hours and then, it’s pulled corned beef instead of sliced, so it’s a little unique. We’ve been talking about doing Irish Cream Cheesecakes for dessert, and some drink specials as well. We went through over 100 pounds of corned beef last year.
— ANNE

Junior League of Cedar Rapids will bring the excitement of its own version of the Food Network’s “Iron Chef America” to the local level yet again on March 10 as area chefs and restaurants pull out all the stops to compete in the fast-paced, fourth annual “Iron Chef Cedar Rapids.”

And according to Lizabeth Wardzinski and Danielle McCoy, 2010 Iron Chef Co-Chairs for Junior League,
you can’t have too many cooks in the kitchen.

“The chefs love the competition,” Lizabeth says.
“They become very competitive about maintaining
their title from the previous year or dethroning the previous year’s winner. While we were preparing
for the event … we would visit restaurants that had previously competed and they were proudly
displaying their awards.”

Last year’s champion, Nathan Derrick of Cibo Fusion in Cedar Rapids, will be back to defend his title and is enthusiastic about participating.

“The surprise of it and the pressure are fun,” he says.

Nathan Derrick and other local chefs will find out the “mystery ingredient” they must incorporate in their dish — along with pork belly, a starch, a vegetable and a sauce — the morning of the competition. After preparing their dishes they are judged on presentation, taste, professionalism and creative use of the mystery ingredient.

Those who attend the event have as much fun
as the chefs.

“I think people enjoy coming to watch the spectacle of it,” says Nathan. “You don’t usually get an opportunity to actually see the workings
of a kitchen.”

As if watching the Iron Chef competition heat up weren’t enough, Danielle says there’s lots of other tasty excitement included in the event.

“Our guests will taste the culinary works of three other local restaurants competing in what is
called the People’s Choice event,” she says.
“Guests will be given ballots to vote on their favorite appetizer dishes. Three restaurants —
Vinos, Zins and Jiamen — will have one of their
hot appetizer dishes and one of their cold
appetizer dishes for the guest to taste.”

Local vendors — including Millstream Brewery,
Dale Lee Distributing, Secret Cellar, 1st Avenue
Wine House and Fireside Winery — also will host
wine and beer tastings.

Of course it’s not just about savoring delectable treats. Iron Chef Cedar Rapids supports the fundraising mission of the Junior League. Proceeds from ticket sales will be contributed to the Junior League’s Community Grants and also support the Expressive Art Studio and Retail Store at The Arc of East Central Iowa.

“It is really gratifying that we can put something on that people really enjoy, community businesses get involved in, and still generate money that will be
going to a great cause,” Lizabeth says.

So what’s the secret ingredient for Iron Chef event success? They aren’t telling of course. You’ll have to
find out on March 10 — just like the chefs.

— KATIE

Darren Xie, 32, Iowa City

Owner, chef @ Oyama Sushi

How long have you been in the restaurant business with your brother-in-law Henry Liu?

We’ve been cooking for more than 15 years. We opened the Iowa City restaurant five years ago and Cedar Rapids just opened last October. Our family lived in Manhattan for a while which is where we picked up our cooking style. Working with family is great. You can help each other out for big parties, customer relations and learn from each other and our different management styles.

What is the cuisine style at Oyama?

We call it New York style. Variety is our unique asset, with specialty sushi rolls we’ve created ourselves, including our most popular the Iowa City roll.

Describe the vibe?

Friendly, welcoming, unintimidating. Physically we have a big hibachi grill space, a dining area, sushi bar and beverage bar. Our pricing is very reasonable no matter when you come in and what part of the menu you want to try. We have lunch specials and dinner specials so people can enjoy a number of times, not just for special occasions. The hibachi grill is a great source of entertainment, interactive experience for customers.

What inspires you as a chef?

Once in awhile I’ll be inspired with new gadgets and ingredients that give me inspiration to try new things and create. Henry and I learn from each other to make it successful. We train the chefs work, who work close with us for quite awhile before we allow them to cook on their own. The majority of our chefs are also from New York so they understand our style.

What advice would you give to someone trying Japanese food for the first time?

Stick to the basics and consult the staff if you’re not sure what you want. Any good restaurant should be equipped with a knowledgeable staff that will be able to help you find something you’ll like. Once you have the basics down you’ll feel more comfortable and confident to get into the specialty items. Bento boxes are great because it allows you to try a number of things during one meal.

What do you think is one of the biggest misconceptions about sushi?

Sushi is not just raw fish. Sushi is one name for a variety of things, both cooked and raw.

— QUINN

CHECK IT OUT: Oyama in Cedar Rapids is the site of ImpactCR’s next D.I.N.E. (Dinner in Nifty Eateries) event March 4 from 6 to 8 p.m. Members and non-members are welcome. RSVP to Vanessa at social@impactcr.org

DETAILS: Oyama Sushi, 5350 Council St. NE, Cedar Rapids and 1853 Lower Muscatine Rd., Iowa City; 11 a.m. to 2:30 p.m. and 4:30 to 10 p.m. Monday through Thursday, 11 a.m. to 2:30 p.m. and 4;30 to 10:30 p.m. Friday, 11 a.m. to 10:30 p.m. Saturday and noon to 9 p.m. Sunday; (319) 832-1800 in Cedar Rapids and (319) 337-8801 in Iowa City; www.oyamasushi.com

I’ve been curious to try Three Samurai in Coralville for some time now. The name sounds so elegant, like an efficient sushi fighting team. I’d only heard good things about the place too. Since we were moseying our way down the Coralville strip on a Saturday afternoon I figured I could finally satisfy my curiosity.

Three Samurai is situated on the second floor of
a cozy strip mall. Since it’s a bit above street level
the large floor-to-ceiling windows frame the wooded area in the distance, not the bustling
traffic below. The interior is simple and airy with
a long sushi bar at the entrance showcasing the
vast array of fresh fish.

They also feature hibachi tables, but I’ve done the hibachi thing several times so I was looking forward to seeing what else was on the menu. We started with the Yellow Tataki appetizer, grilled tuna over hijiki salad and sweet ponzu onions. I’m not a huge fan of rare tuna. I know that’s how it’s supposed to be done but the texture is hard for me to get past. That being said, it had a wonderful grilled flavor
that made me want more.

Then it was time for sushi. Unfortunately, or fortunately, I suppose, I’m pregnant so I wasn’t going to get too crazy with the sushi. Which I realize is contradictory since I had tried the tuna. Believe me, my husband gave me a talking-to about that. He has developed a very bold palate so he ordered freshwater eel. Visually it was a little frightening
but he said it was absolutely delicious. I nestled
into the safety of a tempura shrimp roll, which
was equally good.

We felt like we could order food for days at Three Samurai. I wanted to try so many things but the plates were piling up so we decided to split an entrée. The waitress was very nice about it and didn’t even bat an eye. And the great thing was there was no extra charge for splitting the plate.

The Matsuzaka — grilled prime beef in turbinado rub over Japanese mashed potatoes and caramelized bacon with oriental mushrooms and asparagus — was immensely satisfying. As I’ve said before, everything is better with bacon. The beef was completely tender with a nice char and the turbinado rub lent a sweet note to the entire dish.

Three Samurai has lots to offer and we had a great experience. I look forward to going back when I can try some new sushi. Or at least live vicariously through my husband again.
— ANDREA

Let me start by saying I like pizza. A lot. I have it no less than twice a week. More if I’m feeling particularly ambiguous about food. Pizza is the universal fall back cuisine. It encompasses multiple food groups in one handy little slice and is appetizing no matter what your culinary mood.

It is also pretty hard to mess up. There are definitely good and bad pies out there, but it’s especially heart warming when you find a really good one. Alger’s Pizza Palace in Mount Vernon is one of the good guys. And their exceptional pizza is served in no less than a palace, or so the name says.

I love how ‘pizza palace’ just rolls off the tongue but Alger’s is not quite as regal as the name implies. The interior is a cozy throwback to aged wood booths and arcade games, but I wouldn’t say it’s polished for royalty. There is a large mural spanning the length of an entire wall depicting an epic tale of knights in their shining armor; it is quite engrossing while you’re waiting. They get high marks for embracing a theme.

The laid-back atmosphere sets a good tone for the pizza. You can tell their pans are as seasoned as the booths — used for years and years and building up that perfect layer of flavor. We started with the cheese garlic bread. The bread was crispy and buttery, but had a light crunch and nice, fluffy interior. On the side was a warm cup of dense pizza sauce with an intense tomato flavor.

Our server recommended the thick crust for our pizza. I’m traditionally a thin crust kind of gal, but who am I to argue with the tried and true? The crust wasn’t overwhelming like pan pizza tends to be and there is a pleasing crackle to the base that I have to assume is from using those well-seasoned pans. The toppings were piled high with a perfect amount of cheese.

Pizza Palace is a lovely little locally owned shop on the lovely little main street of Mount Vernon. It makes for a highly satisfying pizza experience.
— ANDREA

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.

Does that background — seeing how food is produced — affect your cooking?
It has. I also look to old world ways, to use as much of the animal or the produce as I can.

What is your favorite ingredient?
Cilantro. I don’t know why. I just really like herbs, fresh herbs. I look forward to the spring and summer for fresh herbs.

What makes Devotay a popular pick for special occasions, like Valentine’s Day?
The atmosphere. Because it’s all windows, and it’s low-lit, at night, it’s very pretty in here. And it’s smaller that the typical restaurants I would say, so it’s a lot more homey, a lot more romantic.

You usually fill up quickly. Any suggestions for those who aren’t able to get a table here on Feb. 14?
This year, because Valentine’s Day falls on a Sunday, we’ve decided to offer our full menu and Valentine’s Day specials on Feb. 13, too. So if you can’t get in on Sunday, try Saturday. But on a normal year, make a reservation as soon as possible, like, in January.

You just added Pintxos (PEEN-chos) to your menu? Can you tell me about them?
It’s one or two bites of a richer food, so you can get a variety of food by yourself for $2 a piece. Like your own personal buffet.

— ANNE

Becky Bateman, Cedar Rapids
Co-Owner @ Victor’s Place

Victor’s has a huge presence at the Cedar Rapids Downtown Farmers’ Markets, with lines nearly a block long every time. What’s the secret?
The market was our starting point. We were actually a vendor before a full restaurant. A friend had a business proposal for a breakfast burrito stand and after traveling to other markets such as Des Moines we thought it could work here. As far as the secret for the long lines, it’s a combination of great product and the “front line flood show” customers get. From wearing fun hats, singing songs, chatting with people while in line — people have fun and build a rapport with the staff.

What made you decide to go from market food vendor to full-time restaurant?
Owning our own restaurant was something we talked about off and on for years. Deciding to move on it partially stemmed from so many customers at the market asking where our full restaurant was located.

The restaurant staff includes yourself, your husband Victor and quite a few other relatives. What’s it like to work
with family?
The positives definitely outweigh the challenges. You can count on everyone because everyone is invested in making the restaurant a success. Jokingly a challenge could be we have less of a mouth filter, but no harm no foul.

Your Website has a story of the restaurant’s return from the flood, including many thanks to individuals and organizations that helped you along the way. How has this support system impacted your faith in this community?
When the flood was happening we had an outpouring of messages and offers to help from family, friends, customers and people we knew from other parts of the community, like soccer leagues, past co-workers of mine from Mount Mercy College and many others. When we gathered to gut the place out, what we thought would be a project that could take days was accomplished in four hours, thanks to their help. Another huge supporter was our landlord Steve Emerson. He knew our drive to reopen and became just as invested in making sure we reopened, by helping us with resources whenever he could. Thanks to everyone’s hard work we were the first flood-impacted ground-floor business to reopen on the east side of the river.

As a small-business owner that has returned post flood and in the midst of tough economic times, what advice do you have for other business owners?
From standpoint of a returning business post-flood, you come to a cross roads after something like that. There is an opportunity to walk away, or reopen and recommit to the reason you opened your business in the first place because essentially you have to double your original investment and take some risks. Flood or not, every business owner should ask themselves how much do you love it and how much are you willing to commit to make it happen?

What can we expect to see from Victor’s Burrito in 2010?
A new item on our Website will be a rotating list of specials, and of course we’ll be at the Downtown Farmers’ Markets with our Primo Burrito and much more.
— QUINN

Everyone has a favorite Chinese dish. Or I should say ‘American Chinese.’ The version of Chinese cuisine we have become so accustomed to can’t possibly be what you’d get if you actually traveled to China. I personally have never been, but I watch a lot of television, so I’m sure I know what I’m talking about.

My favorite is sweet and sour shrimp. I’ve loved it forever. The oh-so-sweet medley of tempura battered shrimp, a smattering of crispy vegetables and sugary tangy sauce are enough to make even the gloomiest day extra happy for me.

Sweet and sour shrimp is a staple. It’s not hard to screw up the formula but many places do. Fortunately Ting’s Red Lantern is a shining example of how American Chinese should be done. They not only excel at my favorite dish but they do everything else just right too.

The food is super fast: I was able to go there on my lunch break and be in and out and completely stuffed in under 20 minutes. The waitstaff are efficient and friendly: these men and women have been serving for years and they have it down to a science. “Hot and sour soup or egg drop?” They
can practically sense what you’re about to say and are back at your table with a bowl of steaming soup in seconds.

And it’s all really good food. The egg drop soup is satisfying and a little extra salty, but I like that. The egg rolls are light and crispy and filled with cabbage and no mystery meat. But the sweet and sour shrimp, aah, the shrimp! Most places overcook their shrimp or it has an oddly fishy taste to it. Their shrimp taste clean and fresh like they just snatched them from the ocean. Which I realize is impossible due to the lack of an Iowa ocean.

I’ve been to Ting’s several times and have been happy on each occasion. They offer all the basics, and they’re all well prepared. Ting’s Red Lantern is my go-to for a can’t-miss American Chinese meal.

— ANDREA

When you walk into Brewed Awakenings across the street from Coe College on First Avenue in Cedar Rapids, you immediately release your shoulders and go, “Aaaahh.” The atmosphere is exactly what a coffee shop should be. Big comfy couches against the walls, scattered tables and chairs and a raised seating area that can host a band or an intimate group looking to get away from the crowd below.

The chalkboard at the checkout counter is written in colorful and precise handwriting that makes you admire the diligent soul willing to stand there for hours inhaling chalk dust. Brewed Awakenings takes great pride in their coffee drinks, complete with delicate swirls atop each cup. They also take pride in delicious, homemade food.

The menu is comprised of soup, salad and sandwiches. Everything is made from scratch with organic ingredients as often as possible. I walked in on a freezing cold day, which isn’t hard to find this time of year, and really wanted a warm cup of soup.

However, my picky self wasn’t quite willing to try the tomato soup offered that day. I’ve gone 32 years avoiding tomato soup and that day just wasn’t the day I was going to break the record. Fortunately egg salad was at the top of the sandwich menu.

Digging into the yummy sandwich and fresh green salad on the side, I realized this may be the third or fourth time I’ve written about egg salad. To those of you absolutely exhausted by it, I offer my great apologies. But I like to think that everyone reading this article is really just looking for my happiness. And egg salad makes me happy!

It was a spectacular example of what I love in egg salad: subtle flavors, big chunks of egg and a light dressing. The salad was comprised of the greenest lettuce and freshest veggies. The raspberry vinaigrette on the side was tangy and sweet. They also feature a gleaming case of homemade baked goods. Toffee bars, brownies, cinnamon rolls. It was all so tempting, but I was in a hurry and had to pass that day.

I really do want to try their soup and looking at their Web site, I see you can find the soup schedule. So I’ll pick a day and go back for some French onion or black bean. Or I just may get the egg salad again. My happiness is top priority, after all.
— ANDREA