Matt Steigerwald grew up cooking. With parents who were avid home cooks and his five brothers and sisters to feed, the Steigerwald’s picnic-style kitchen table was the family’s epicenter. This passion for family, food and community are foundational to Steigerwald’s cooking today.
Rapid Creek Cidery
A keen mastery for innovative food creations have garnered Steigerwald three James Beard Award nominations and write-ups in The New York Times, Midwest Living and O, The Oprah Magazine. Currently Steigerwald is sharpening his knives at Rapid Creek Cidery just outside Iowa City, Iowa. The unique, cathedral-like space serves great cider and stellar food in an atmosphere that falls somewhere between hip gastropub and family-style restaurant.
Chalkboards near the Cidery’s open kitchen showcase a steady rotation of dishes sourcing seasonal ingredients from local farmers. It’s this interconnectivity with the surrounding fields and orchards that inspires much of Steigerwald’s food, like these apple-forward recipes below.
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Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.