+myConnections: Engage your community - connect to news, events and information you care about.    The C Street SW – Cedar Rapids location is temporally Closed until Monday, 1/23/2017. Experience "The Hometown Taste of Italy" at one of our seven Zio Johno’s Spaghetti House restaurants in Cedar Rapids, Marion, Iowa City, or North Liberty. Choose our signature spaghetti and meat sauce, or try our pizza, ravioli, tortellini, mostaccioli, manicotti, lasagna and more… all will satisfy your appetite. Catering is available for up to 10,001 people for all events. Zio pasta for meetings, weddings, luncheons, fundraising, parties, etc… Call our Marion location, 373-2400Iowa City's Favorite Nightclub Call ahead and reserve your place in paradise. With EDEN’s VIP bottle service you are guaranteed a completely unique, classy and customized member’s only experience. Available after 10:00pm, private table service is an exclusive experience at the hottest spot in town.

Skip the lines and create your own personalized cocktails with your private supply of hand-picked alcohol and mixers. This limited VIP experience is perfect for exclusive events, celebrations or just a night out with friends. More About Our Special Event Packages Make a Reservation Today! Are You An #KEYtoEDEN Member? Copyright 2016 EDEN LOUNGE. We will not open until NOON on Friday December 30. Also a REMINDER we will be closed on Monday the 2nd. At Her Soup Kitchen, we strive to make each bite of our homemade food an experience of exceptional freshness, flavor and satisfaction that will keep our customers coming back again and again! Pictured above are some of our catering items as well as our homemade soups and salads. Stop in for lunch or CONTACT US now for catering we do plated sandwiches, boxed lunches and private parties both on and off premise!CRAVE Brings American Cuisine and Fresh Sushi to Missouri River Dining Sioux City, Iowa – Kaskaid Hospitality, current managing company of Bev’s on the River, is excited to announce that the Minnesota-based company will convert the space into the first CRAVE Restaurant location in Sioux City, Iowa.

This location is the second done in partnership with Hegg Companies, who earlier in 2016 opened another CRAVE location in the Downtown Sioux Falls Hilton Garden Inn. CRAVE Sioux City will open in February 2017 and will offer a riverside view, fresh sushi, chic ambiance, outstanding service and a contemporary spin on American cuisine. CRAVE Sioux City will provide CRAVE’s quality-sourced ingredients and vibrant menu including fresh sushi, full-flavored sandwiches, pastas and more. sushi las condes takeThe CRAVE Cares menu will be available each month offering seasonal flavors and dishes. buy japanese yen melbourneCRAVE Cares is a program that donates to a different non-profit partner each month where a portion of the proceeds from items purchased on this menu will be donated.where can i order sushi grade fish

The converted CRAVE Sioux City space is the only restaurant on the Missouri River and offers beautiful views and direct access to the marina. The layout is unique offering a patio space with fire pits, beautiful views, an open kitchen, full sushi bar with seating and circular bar. A private dining space and garden space is available for grooms dinners, holidays and family celebrations. There are also banquet spaces available in the attached Hilton Garden Inn-Sioux City for larger events including weddings, corporate holidays and more. food delivery shoreditch londonCRAVE has a dedicated Private Dining Coordinator who works with guests to create a customized menu and dining experience for these spaces. “This space is the perfect location for CRAVE to nestle into with floor-to-ceiling windows for a great view of the Missouri River and a patio to enjoy the seasonal beauty and fresh cuisine,” said Kam Talebi, founder and CEO of Kaskaid Hospitality.  

“With CRAVE being connected to a hotel and banquet hall we are excited to offer our full catering menu and service from our CRAVE Catering team. We are excited to continue to provide the high-quality service offerings that Bev’s on the River has offered in this space over the past 11 years.” Sunday – Thursday 11 a.m. – 10 p.m.      Friday & Saturday 11 a.m. – 11 p.m. 1110 Larsen Park Road, Sioux City, Iowa 51103 Kaskaid Hospitality is owned and operated in the Minneapolis-St. Paul metro area with current ownership of 13 dining and entertainment facilities in the Twin Cities, which includes CRAVE Restaurant (Downtown Minneapolis, Shops at West End, Galleria of Edina, Mall of America, Eden Prairie and Woodbury), CRAVE Catering, UNION Rooftop and UNION Bar & Grill, REV Ultra Lounge, Muse Event Center, Urban Eatery, Burger Burger, Avenida and BLVD Kitchen & Bar. CRAVE fulfills the vision of a vibrant restaurant where the cuisine, service, atmosphere, energy and value are second to none.

CRAVE offers fresh and innovative cuisine along with an impeccable wine selection brought to life in a chic yet casual atmosphere. A grand sushi bar extends the dining experience, appealing to both traditional sushi lovers and adventurous epicureans. CRAVE has six Minnesota locations, with additional locations in Sioux City, Iowa; Sioux Falls, South Dakota; Las Vegas, Nevada and Omaha, Nebraska. At each location, patrons enjoy a familiar yet unforgettable dining experience. You know dining habits have shifted dramatically when Iowa City’s Sushi Kicchin boasts a four-and-a-half star Yelp review. From pinwheel-shaped rainbow rolls to minimalist slices of toro pressed gently on rice, the idea of serving raw fish has spread far and wide, prepared by everyone from trained sushi masters, to commissary workers who keep your local Duane Reade stocked with California rolls. As pervasive as it is today, sushi didn’t come into existence until the 20th century; eating raw fish over rice only became a practice once refrigeration was invented in 1913.

The most primitive form of sushi would probably send most contemporary eaters running. “It smelled really bad,” says Yoko Isassi, an L.A.-based Japanese cooking instructor whose done extensive research on history of sushi. “Today’s sushi is a very new concept.” Born in the Gifu prefecture in central Japan, Isassi initially immigrated to America to become an architect. She eventually gave up on that to teach Japanese cooking classes, informed by her travels in her home country. “Back then, it was just pickled fish and rice, which would be left in a barrel for a year and weighed down by a heavy stone,” she explains. Called nare-sushi, the original form of sushi can be traced back to Southeast Asia in 3-5 century B.C., when people first began the practice of fermenting fish with salt and rice. “There are a lot of similarities between the ethnic tribes of southeast China and the Japanese people,” Isassi says. “Because of this, there’s speculation that a certain chunk of people from southern China emigrated to Japan and heavily influenced the food culture.”

The product that we see at our local sushi bars has undergone various stages of transformation to arrive where it is today. “Each new generation of sushi reflects the attitudes of its time,” says Isassi. Why, then, were prime cuts like fatty tuna initially discarded and used as fertilizer? And how did vinegar come into the equation? To answer these questions—and learn about how rampant wildfires played a crucial role in sushi’s development—we asked raw-fish expert Yoko Isassi to give us a generation-by-generation history lesson on the art of sushi making. Basically: Barrel-fermented fish with rice. Rice is scraped off. Only the fish is eaten. Originated: 3rd century B.C. in Southern China Preparation time: 1 year Where to get it today: Regions near Lake Biwa The very first generation of sushi involved an intensive fermentation process. “After rainy seasons in southern China and parts of Japan, the lakes would flood and the fish would get caught in the rice fields,” Isassi says.

“Pickling was a way to preserve the excess fish.” While documentation of this practice is sparse, Isassi notes that the character for pickled fish with salt, si 鮨, appeared in the Chinese dictionary as early as the 3rd to 5th century B.C. Then in the 2nd century A.D., the character sa 鮓 appeared, which translates to pickled fish with salt and rice. This created the foundation for sushi. “The fish of choice was most commonly carp,” says Isassi. “They would take the fish, gut it, rub it with salt, and pickle it in a wooden barrel for a few months. Then after that, they would scrape the salt off and then stuff the belly with rice.” Dozens of rice-stuffed fish would be packed in a wooden barrel and then weighed down with a heavy stone. The fish would sit for a year before being cracked open for consumption. “No one ate the rice back then. It was just the fish.” This practice spread to Japan but eventually went out of vogue in China after northern nomadic tribes invaded and ruled the area. 

“Even today, this style can still be found in some parts of Yunnan and northern Thailand,” Isassi says. Basically: Barrel-fermented fish with rice Originated: Before  the14th century in Japan Preparation time: 1-4 weeks Where to get it today: Wakayama The only difference between the process of making han-nare sushi and the nare-sushi is the fermentation time. “Instead of a year, the barrels would be cracked open within the month,” Isassi says. And instead of discarding the rice, people would actually eat it with the fish. “The rice had a sour taste to it because of the presence of lactic acid,” she says. “At this time, people really began to appreciate the taste of it, most likely because the vinegar industry had exploded in Japan in the 13th century.” Summary: Box-pressed cured fish over vinegar-seasoned rice Originated: 14th-18th century Japan Preparation time: Hours to a couple of days Where to get it today: Osaka, Nara, Kyoto, Toyama

By the 18th century, the process of sushi-making shortened dramatically, taking only a couple of days compared to the yearlong process of prior generations. “Instead of waiting for lactic acid to naturally develop on the rice, people started to add vinegar to the rice to mimic the sourness,” Isassi says. The rice would be packed underneath slices of cured or cooked fish, then pressed with a wooden box for hours—sometimes days—at a time. “Fish still had to be treated,” Isassi notes. “They did it either through pickling, curing, or just simply cooking it.” Every prefecture developed its own style of box-pressed sushi. “In Kansai, for example, they used kombu (kelp) to cook the rice, and seasoned it with vinegar and sugar,” she says. “In Nara, people used persimmon leaves to wrap the sushi. In Toyama, they used bamboo leaves. Adding sugar to the rice was a common practice to preserve the longevity of the sushi.” Basically: Pre-cured fish over vinegar-seasoned rice.

Originated: 19th century to early 20th century in Edo (modern-day Tokyo) Preparation time: Within a few hours to half a day Where to get it today: Tokyo The fourth generation of sushi developed in modern-day Tokyo. “Because Edo [the former name of Tokyo] was really dense, they often dealt with fires,” Isassi explains. “They’d appear every several years. To extinguish the flames and stop them from spreading, they would have to knock down all the houses.” As a result, hordes of blue-collar workers flocked to the street to help with the rebuilding process. “That’s how the culture of street food in Japan started,” Isassi says. “They would use fish from the Edo bay, quickly cure it, and serve it over packed vinegar-seasoned rice.” Isassi notes that only certain fish were consumed. “They used to discard fatty tuna on the fields for fertilizers. There just wasn’t a way to properly treat these cuts. Remember, there wasn’t refrigeration.” The first varieties of Edo-mae sushi were also three times bigger than modern-day sushi slices.