Farmer's Kitchen in the news

The Farmer's Kitchen is featured in an article in the holiday issue of THE IOWAN. The
front cover features a shot of mom's Sour Cream Raisin Pie. Our inclusion in the
magazine was due in part to all the accolades from participants and reviewers of
Roadfood.com. Thanks, folks!!

Congratulations to you and your mom!  And it is well deserved.  What a gorgeous photo.  Have you noticed an increase in business or at least from out of towners since all these mentions on Roadfood?

Blizzardstormus,

Congratulations!

The Farmer's Kitchen was definetely a winner when I visited last year.

I'll be heading to eastern and central Iowa next year, I can't make any guarantees, but If I have time to venture over to the western side of the state, I will look forward to a return visit.

Very cool! Great article:
http://www.iowan.com/good-medicine.cfm

The restaurant was supposed to be Mark’s business. “First he asked me to help bake pies. He wanted a sour cream raisin pie, and I don’t even eat raisins,” says Charlene of a pie that has been included on a list of “500 Things to Eat Before It’s Too Late” by Gourmet columnists Jan and Michael Stern.

“I make sure everyone sees for themselves how much Mom loves working here,” says Mark, pausing for the punch line. “So they won’t blame me if she dies on the job.”

Congratulations to you and your mom.

The article brought this sentence to my mind about Roadfood.  "It is non-franchised, sleeves-up food made by cooks, bakers, pitmasters, and sandwich-makers who are America’s culinary folk artists. '  This certainly is true of your restaurant and the food that you serve.  I would love to eat there sometime.
 

Congrats on the accolades.  I had the good fortune to eat that pie this past summer and it was among the best I've ever had. 

Hey Blizz,

How long have you been marinating your tenderloins?

I haven't been in since this summer, but saw the banner for Pig Lips but had already ordered a couple other things, could you post a pic.

Trzhotel, we sterted marinating our tenderloins about a year ago Davydd had suggested that our BPT would be vastly improved if we started marinating in buttermilk. I finally tried it and darn!! It was GOOD!!

Buffetbuster, we have definitely seen an increase in business due to Roadfood.com.

blizzardstormus

Buffetbuster, we have definitely seen an increase in business due to Roadfood.com.

Mark,

I'll have to make a return and try your new version of the BPT. The buttermilk marinade idea I owe to Jean Ann Bailey the owner of Nick's Kitchen in Huntington, IN. Now you know why I rave about hers. One could be a skeptic about marinades but I did watch Emeril Legase on a show rave about his fried chicken with the same process. Then making side by side BPTs from the same cut of tenderloin with and without the buttermilk marinade convinced me. There are just some things you have to do and can never go back once you do. My pizza doughs now must go through a three day cold ferment to make me satisfied and like your competition chili I put ingredients into my homemade pizzas that no restaurant could afford to serve.

Great write up in the Iowan. The Farmer's Kitchen may become the Mecca restaurant of Western Iowa.

I'm hoping to get out to eastern Nebraska next summer in order to visit a few Roadfood places ( and to sample a Runza ), and if I do, a meal at the Farmer's Kitchen is definitely a must.

So putting oatmeal in the meatloaf is for keeping it moist? I've been doing that for years but under the impression I was  canceling out the cholesterol. Yeah, I know, that was wishful thinking. 

Davydd


So putting oatmeal in the meatloaf is for keeping it moist? I've been doing that for years but under the impression I was  canceling out the cholesterol. Yeah, I know, that was wishful thinking. 

Like when I count carrot cake as a serving of vegetables.

  For Trzhotel:


Farmer's Kitchen's Pig Lips covered with lipstick! Lip-smackin' good!