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Spokane Sizzle is about local restaurants, wineries, breweries, distilleries, bars, specialty foods, entertainment and events in the Spokane, WA metro area.
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Restaurants, Entertainment & Community Events | Find Local Food, Wine & Microbrews
Eastern Washington’s Premier Dining and Entertainment Guide 2010
Distinctive & OriginalChapsgirls WHERE do
the CHEFS EATout?
Find out the latestSizzle’n Happenings @
RECENT OPENINGS NEW RESTAURANTS
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$5 2010 ANNUAL ISSUE
SpokaneSizzle.com
T ha n
k s to y
o u , we ’ r e $ 4 8 1 , 6 1 9 c l o s e r t o o u r g o a l .
14 Four • AT&T PNW Marketing • BHW1 Advertising & Design • Cancer Care Northwest • Carl & Lori Grether • Charles & Julie Toillion Custom Body Company Comcast Spotlight • DAA Northwest • The Davenport Hotel & Tower • Don Herak • Evergreen Hematology & Oncology • Eric & Lea Sandberg
• FOX Sports Northwest • GMAC Financial Services • Gary & Sue Husted • George Gee Automotive Companies • Gonzaga University Athletics Hanne Zak Photography • Horizon Air • IMG College • Inland Imaging • Jack & Mary McCann • Jay & Amanda Affleck • Jeanette Dunn ~ Spokane Sizzle
Jeff & Gina O’Neill • Jensen Distribution Services • John Preston • Johnston Printing • KC Auto Paint and Supplies • KHQ TV • KXLY Radio Group King Beverage Inc. • Lamar Outdoor Advertising • LeMaster & Daniels • Mark & Marcy Few • Moloney + O’Neill • Mr. Tux • NxNW Production • Nike Northern Quest Resort & Casino • The Pacific Northwest Inlander • Paul & Kelley Damon • Pepsi Bottling Co. • Phillip & Sandy McCarthey • Plese Printing Porsche of Spokane • Providence Sacred Heart Foundation • Rosauers • Spokane Athletic Supply • Tom & Mary McCarthey • Tommy & Jenny Servine
Tracy Jewelers • Washington Trust Bank • Wendy’s Old Fashioned Hamburgers • Zeke & Meghan Brown
THANK YOU TO THE SPOKANE COMMUNITY AND THE GENEROUS SUPPORT OF THESE SPONSORS.
Title Sponsor: Coeur d’Alene Tribe and Coeur d’Alene Casino
All proceeds benefit the American Cancer Society and other local cancer-fighting organizations.
YOU HELPED THE PEOPLE WHO NEED YOU MOST.Because of you, our friends, family and neighbors who are diagnosed with cancer won’t have to go it alone. We raised $481,619 at this year’s Coaches vs. Cancer Basketball Gala, Golf Tournament and Radiothon. It will bring a lot of treatment, comfort and hope to those who need is most.
We stay with you every step of the way.
We are
watrust.comMember FDIC800.788.4578
Area Maps
FInd your way to your FavorIte Spokane SIzzle deStInatIon!
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Hawthorne Rd
Nevada St
Market St.
Francis Ave
Indian trail Rd
Indian trail Rd
Nine Mile Rd
Nine Mile Rd
Rutter Pky
Rutter Pky
Waikiki Rd
Ash St
Alberta
Wellesley Ave
EmpireGarland St
Ham
ilton St
Market St
Mission Ave
Trent Ave Sprague Ave
Northwest Blvd
Maple St
Sunset Blvd
29th 29th
14th
Regal StFreya St
Thor St Carnahan Rd
Ray St
Havana St
High Dr
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Perry St
Palouse Hwy57th
8th
Upriver Dr
Trent Ave
Broadway Ave. Mission Ave
Sprague Ave.
Appleway
Sprague Ave
Argonne StArgonne St
Dishman M
ica Rd
Barker Rd
University
Pines Rd
16th
32th
Sullivan Rd
Monroe
Monroe
Washington
Grand Blvd
Southeast Blvd
Evergreen
Ave
Bigelow Gulch Road
Lehman Rd
Wellesley Ave
Forker Rd
Temple Rd
Bruce Rd
Mt. Spokane Park Dr
Day Mt. Spokane Rd
Greenbluff Rd
Greenbluff Loop
Fancher
Indiana Ave
Montgomery Ave
Fruit Hill Rd
Exit 287
Hw
y 395
Division St
Division St
Ruby
Indiana
Sharp
Harvard Rd
E Country Vista Dr
LIBERTY LAKE
195
Hwy 2
/ Ne
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Exit 285
Park Rd
Mullan
Exit 289Exit 291
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Hawthorne Rd
Nevada St
Market St.
Francis Ave
Indian trail Rd
Indian trail Rd
Nine Mile Rd
Nine Mile Rd
Rutter Pky
Rutter Pky
Waikiki Rd
Ash St
Alberta
Wellesley Ave
EmpireGarland St
Ham
ilton St
Market St
Mission Ave
Trent Ave Sprague Ave
Northwest Blvd
Maple St
Sunset Blvd
29th 29th
14th
Regal StFreya St
Thor St Carnahan Rd
Ray St
Havana St
High Dr
Hatc
h Dr
Chen
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poka
ne R
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Perry St
Palouse Hwy57th
8th
Upriver Dr
Trent Ave
Broadway Ave. Mission Ave
Sprague Ave.
Appleway
Sprague Ave
Argonne StArgonne St
Dishman M
ica Rd
Barker Rd
University
Pines Rd
16th
32th
Sullivan Rd
Monroe
Monroe
Washington
Grand Blvd
Southeast Blvd
Evergreen
Ave
Bigelow Gulch Road
Lehman Rd
Wellesley AveForker Rd
Temple Rd
Bruce Rd
Mt. Spokane Park Dr
Day Mt. Spokane Rd
Greenbluff Rd
Greenbluff Loop
Fancher
Indiana Ave
Montgomery Ave
Fruit Hill Rd
Exit 287
Hw
y 395
Division St
Division St
Ruby
Indiana
Sharp
Harvard Rd
E Country Vista Dr
LIBERTY LAKE
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Hwy 2
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Exit 285
Park Rd
Mullan
Exit 289Exit 291
Spokane Map
downtown Spokane Map
Use our exclusive convenient tab navigator on the right side of this page to find out about the dining and entertainment scene in a neighborhood near you! They are color coded to match the shaded areas on the maps above. Just flip to the neighborhood section on the tabs at the right and you’re there!
When looking for an address in Spokane, Sprague and Division are the “0” points, Sprague divides north and south, and Division divides east and west
addresses. The larger the number, the farther away from these streets the address is. They converge downtown, just a few blocks north of the Division Street exit off I-90.
Sullivan
NORTH SIDE
SOUTH HILL
SPOKANE VALLEY
WEST SIDE
NorthTown Mall
River Park Square
SpokaneValley Mall
BROWNE’S ADDITION & WEST SIDE
taBNavs™
Use our convenient navigation tabs to easily
find neighborhood favorites and
special sections
taBNavs™
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291
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Hawthorne Rd
Nevada St
Market St.
Francis Ave
Indian trail Rd
Indian trail Rd
Nine Mile Rd
Nine Mile Rd
Rutter Pky
Rutter Pky
Waikiki Rd
Ash St
Alberta
Wellesley Ave
EmpireGarland St
Ham
ilton St
Market St
Mission Ave
Trent Ave Sprague Ave
Northwest Blvd
Maple St
Sunset Blvd
29th 29th
14th
Regal StFreya St
Thor St Carnahan Rd
Ray St
Havana St
High Dr
Hatc
h Dr
Chen
ey-S
poka
ne R
d
Perry St
Palouse Hwy57th
8th
Upriver Dr
Trent Ave
Broadway Ave. Mission Ave
Sprague Ave.
Appleway
Sprague Ave
Argonne StArgonne St
Dishman M
ica Rd
Barker Rd
University
Pines Rd
16th
32th
Sullivan Rd
Monroe
Monroe
Washington
Grand Blvd
Southeast Blvd
Evergreen
Ave
Bigelow Gulch Road
Lehman Rd
Wellesley Ave
Forker Rd
Temple Rd
Bruce Rd
Mt. Spokane Park Dr
Day Mt. Spokane Rd
Greenbluff Rd
Greenbluff Loop
Fancher
Indiana Ave
Montgomery Ave
Fruit Hill Rd
Exit 287
Hw
y 395
Division St
Division St
Ruby
Indiana
Sharp
Harvard Rd
E Country Vista Dr
LIBERTY LAKE
195
Hwy 2
/ Ne
wpor
t Hwy
Exit 285
Park Rd
Mullan
Exit 289Exit 291
Inland nortHweSt Map
SPOKANE VALLEY
HAUSER LAKE
POST FALLS
HAYDEN LAKE
COEUR D’ALENE
HARRISON
ST. MARIESPLUMMER
WORLEY
KELLOGG
WALLACE
RATHDRUM
TWINLAKES
SPIRIT LAKEATHOL
BAYVIEW
SANDPOINT
HOPE
PRIEST RIVER
PRIEST LAKE
NEWPORTLAKE PEND D’OREILLE
LAKE CDA
IDAH
OM
ONTANA
LIBERTY LAKESPOKANE VALLEY
SPOKANE
MILLWOOD
ROCKFORD
AIRWAY HEIGHTS
MEDICAL LAKE
CHENEY
SPANGLE
REARDON
DEAR PARK
MEAD
COLBERT
CHATARROY
CHEWELAH
LOON LAKE
DAVENPORT
SPRAGUE
WAS
HING
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IDAH
OSTATE LINEH
ayfo
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FREE Experience Spokane Maps
are available at hotels and information centers.Visit ExperienceSpokane.com for great photographs and a guide to unique shops, restaurants and entertainment venues. Don’t miss it!
DOWNTOWN
NORTH SIDE
SPOKANE VALLEY& LIBERTY LAKE
SOUTH HILL
UNIVERSITY DISTRICT
SHOPPING
WINE TIME
NORTH IDAHO
PARTIES, CATERING& EVENTS
Take everything you know about eating crab...
and throw it out the window!
Gold Bar Cuisine is re-inventing the way chefs can prepare Alaskan King Crab with the world’s first all-natural
never-cooked sashimi-grade Alaskan King Crab: no shell, just that delicious fresh taste!
Alaskan King Crab: Raw Merus Tenderloin • Mignon • Raw Claw and Arm Meat • Raw Medalion Meat from tail
Gold Bar Cuisine8596 Wayne Ave.
Hayden, Idaho(208) 762-1063
72010 SpokaneSizz le .com
TABLE OF CONTENTS
Features>> 18 Chapsgirls: Distinctive and Original Inspirations of success for women business owners
>> 28 Just Thought We’d Ask ... Where Do the Chefs Eat Out?
>> 36 Downriver Grill Innovative and creative is their signature
>> 40 Spokane’s Diners Bringing you simple downhome food
>> 46 Madeleine’s Cafe and Patisserie More than they could have ever expected
>> 56 Local Wineries Pour Their Support for the New Main Market Co-op >> 78 Elkins Resort A Lakeside retreat unlike any other
>> 86 Dr. Forrest Bird Scientist, Innovator, Aviator, Doctor and a curious kid at heart.
>> 90 Into the Vineyard with Robert Karl Cellars A guided tour of the beautiful Horse Heaven Hills vineyard.
>> 100 Chefs Speak All about Gold Bar Cuisine’s fresh take on Alaskan King Crab
>> 102 Shopping for the Best! Local unique finds
>> 110 Coaches vs. Cancer Basketball Gala Funding local patient care programs since 2002
>> 116 Cobra Roofing Polo Classic An elegant outdoor event benefiting Ronald Mc Donald House Charities of Spokane
>> 120 Epicurean Delight The Inland Northwest’s best black-tie gala
Next to the cuisine type in the restaurant listings, you will find these dollar-sign indicators of the price range of the average entrée.$ = LESS THAN $10 | $$ = $10–$20 | $$$ = mORE THAN $20
Departments>> 12 Recent Openings
>> 17 Fork-in-Cork Award-Winners Spokane’s Top-Rated Restaurants
>> 80 Fork-in-Cork Award-Winners North Idaho’s Top-Rated Restaurants
>> 94 Spokane Winery Treasure Map Spokane Area Wineries
>> 106 Green Bluff Events & Farms 33 Unique family owned farms
>> 124 Get Outta Town! Minas Gerais, Brazil
>> 126 A Taste Worth the Trip Fleur de Sel, Post Falls, Idaho
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FROM THE PUBLISHER
If you haven’t signed up for our Sizzle’n Cuisine weekly eNews,
now is the time!
Sign up for our Sizzle’n Cuisine News and Reviews!Our readers and advertisers have responded in a big way to our weekly eNews and are helping to keep us informed of current events, changes, openings and tips on who is doing what in the Inland Northwest. It’s a Sizzle’n hot dining and entertainment eNewsletter covering both the greater Spokane and Northern Idaho area happenings. Sign up and send them to your friends, you are sure to find at least one fun thing to do a month. And … you just might win a free dinner for two!
Register as a user on our Web site.Find it. Register. Sign in. Submit your reviews or events, vote for your favorites and see what others have to say. Our SizzlenCuisine.com News and Reviews offers the most complete information about area dining and entertain-ment, so join in the fun. The more the merrier!
A new kind of Sizzle!New this year is our Spokane Sizzle tri-fold brochure being distributed as a supplement to the magazine for hotels throughout the area. It’s a convenient and simple-to-use “menu of restaurants” just right for a handy glance at some great local hot spots to try.
A Word from the Publisher2010 is a very good number in my book! Having started the year 2009 with the blizzard
of the century and our office getting burglarized, and then celebrating our 10th anniversary issue of the Idaho Cuisine last summer, its been a rollercoaster ride! The swings of ups and downs have been enormous for most of our customers—and indeed everyone—as the economy held us in constant wonderment at … what will happen next? There has been much concern as businesses try to navigate unknown waters, swings in business, and so much loss surrounding us and affecting us in big ways. For some, it brought us back to a place where we find gratitude in even the smallest things. We are finding joy and relishing the blessings we do have in spite of the economic storm that has turned the world upside down. 2010 holds promising changes as we hit the refresh button and call it a new year.
Here at the Sizzle office, we are hopeful and looking forward to a clean start and the building excitement of new publishing prospects. And, with our 10th anniversary and the bevy of support from our customers and readers, we are happy to report that our creativity is paying off as we bring our Web site into the limelight. Our hugely popular eNewsletter, Sizzle’n Cuisine News and Reviews, is brimming with hot updates throughout the year between annual issues.
In this issue we present some very special women entrepreneurs and their stories of success. They are winners in the food and hospitality business; and it’s inspiring to hear all about their starts, challenges, transformations and joys of ongoing everyday life. We also feature Dr. Forrest Bird, founder of the Bird Aviation Museum and Invention Center, and one of the most brilliant inventors in the world, as he receives not one but two presidential citizen’s honors in one year. And, as Spokane embraces the new Main Market Co-op, we bring you a story about garnering the support of local businesses that helped make it a happen. You will find out about the Coaches vs. Cancer event that so successfully supports many local programs for cancer research and treatments; view the stunning beauty of the Horse Heaven Hills vineyard with Rebecca and Joe Gunselman of Robert Karl Cellars; and a new culinary masterpiece in the making with chefs at Downriver Grill being one of the first to bring guests a fresh new way to prepare Alaskan King Crab.
There are many restaurateurs here who have been successfully navigating new territory with the economic situation and the public’s changing dietary trends. You will enjoy the results! Many are offering value-priced menus, weekly wine specials and getting creative with new ways to offer you greater value when you do decide to eat out.
In last year’s issue, I knew that “this economy” would require true creativity as we all figure out our own unique way to get attention and offer value. Life went on and we did continue to eat, drink, laugh and cry through it all in 2009. And now, Spokane continues to be a city full of excellent choices, and I hope that the Sizzle will point you to a few that will be just what you’re looking for.
Stay happy and eat well!
Find recent news, current events, reader reviews, search restaurants by cuisine, find local wineries and great places to shop for the very best! SizzlenCuisine.com is your local resource to find just what you are looking for!
GoOnline
92010 SpokaneSizz le .com
TABLE OF CONTENTS
>> 29 West Side & Browne’s Addition Cafe Marron - A neighborhood cafe >> 33 North Side - Frank’s Diner
Railcar diner extraordinaire>> 43 Downtown Spokane Dining, shopping, events and a beautiful park!>> 59 University District - Dry Fly Distilling Washington’s first locally made spirits.>> 65 South Hill - Lindaman’s Gourmet to go Bringing a community together >> 71 Spokane Valley & Liberty Lake - MAX at Mirabeau Where there’s always something going on>> 75 North Idaho - Bistro on Spruce Chris Mueller brings experience and taste to North Idaho tables.>> 89 Wine Time - Lone Canary Winery Winemaker Mike Scott>> 99 Shopping for the Best - Gold Bar Cuisine A most civilized way to eat Alaskan King Crab >> 89 Parties, Catering & Events Children’s Miracle Network Chefs Culinary Classic
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With each annual issue of the Spokane Sizzle, we give our customers the opportunity to be featured on the cover; for the 2010 issue, these local businesses are featured on the covers.
<< Wineries supporting the new Main Market Co-opOn the cover: Townshend Cellar, Caterina Winery and Lone Canary – Photo by Sheena Porter at Caterina Winery, Downtown Spokane. Top left to right: Jen Westra of Caterina Winery, John Grollmus of the Elk, Patrick Kendrick of Caterina, Mike Scott of Lone Canary, Don Townshend, Townshend Cellar, Center: Sulo Abeid of Lone Canary, Front: Jill Rider of Townshend Cellar and Jennifer Hall of Main Market.
<<Robert Karl CellarsOn the cover: Photo of Rebecca and Joe Gunselman by Sheena Porter in the vineyard at Horse Heaven Hills, Washington
On the cover: Photo by Sheena Porter >> at the McCarthey Athletic Center, Gonzaga University
Elkins Resort >> On the cover: Photo by Chris Guibert at
Elkins Resort, Priest Lake, Idaho.
<< Downriver Grill & Gold Bar CuisineOn the cover: Photo by Sheena Porter at Downriver Grill in Spokane.
<< On the cover: Photo by Rick Singer at Barrister Winery, Downtown Spokane. Chapsgirls ~ Top left to right: Sylvia Wilson of Feast Catering, Christy Belisle of Frank’s Diners and The Onion Restaurants, Karen Worthy of Worthy Enterprises and the Davenport Hotel, Gina Garcia of Cake Bakery, Knitpa Kananukul of Thai Cuisine by Knitpa, Merrilee Lindaman of Lindaman’s Gourmet To Go, Marcia Bond of Luna, Cafe Marron & Bouzies Bakery, Center: Connie Naccarrato of Scratch Restaurants and Rain Lounge, Fery Haghighi of Fery’s Catering, Celeste Shaw of Chaps Café & Cake Bakery, Front: Deb Green of Madeleine’s Café and Pâtisserie, Janice Maas of Europa Restaurant & Bakery and Wall Street Diner, Marilyn Lysohir of Cowgirl Chocolates, Colleen Freeman of the Satellite Diner.
Madeleine’s Café and Pâtisserie >> On the cover: Photo by Sheena Porter at the
Madeleine’s in Downtown Spokane.
Featured on the Covers for 2010
Wine & Dine; Shop & Play
Special Sections
Next to the cuisine type in the restaurant listings, you will find these dollar-sign indicators of the price range of the average entrée.$ = LESS THAN $10 | $$ = $10–$20 | $$$ = mORE THAN $20
30
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Neighborhood Spotlights
>>30 West Side & Browne’s Addition
>>34 North Side
>>44 Downtown Spokane
>>60 University District
>>66 South Hill
>>72 Spokane Valley
& Liberty Lake
>>76 North Idaho
10 See what’s new @ SizzlenCuisine.com
SPOKANE SIZZLE
readersWe would love to hear from you! Write in, send us a review, with or without photos, or go to our Web site and let us know what you think! We are looking for your stories and votes for your favorites. Please let us know of anything you would like to see in future issues, too! Call, write or email us anytime.
advertisersContact us anytime for information about advertising in our next issue of the Spokane Sizzle or Idaho Cuisine!
distributorsThank you for making the Spokane Sizzle available for your customers. People really appreciate the gift; they tell us all the time! Please call anytime for more: (509) 951-9233.
Sizzle’n Cuisine news and reviewsDon’t miss your chance to be a restaurant reviewer! Register on our Web site and send us your opinions. Sign up for our weekly eNewsletter online and receive the latest updates throughout the year between annual issues @ SizzlenCuisine.com
All content within this issue is copyrighted and no part of this publication may be reproduced without prior written permission of the publisher, Jeanette Dunn, Premier Publishing, Inc. All editorial material represents the views of the respecitve authors and does not necessarily reflect the opinion of endosement of Premier Publishing, Inc. The publisher isn not responsible for errors or omissions and/or incorrect listing information.
©2010-2011 Spokane Sizzle, a Premier Publishing publication.
Published annually by Premier Publishing, Inc., PO Box 518, Coeur d’Alene, ID 83816
publisher/editor in Chief Jeanette Dunn :: [email protected]
SizzlenCuisine.com(208) 665-9805
Senior editorJillian De Lallo :: [email protected]
Copy writersMallory Ferland
Grant Cox Taryn Chuter
photographyJeanette Dunn
Chris Guibert :: [email protected]
Sheena PorterASpectacularImage.com
(208) 699-8452Mallory Ferland
Graphic designLaura Feasline
Tom LathamSignal Point Marketing and Design
web Site development & designSean McIlvennaNicole Bosman
distribution ManagerSteven Dunn :: [email protected]
IDAHOSPOKANE
Find our Web site at :: SpokaneSizzle.comSign up for our weekly eNews at ::
SizzlenCuisine.com
Contact us :: Producer of the Inland Northwest’s most complete dining and entertainment guides, the Idaho Cuisine Northern Edition and Spokane Sizzle. Find the magazines at area restaurants, newsstands and bookstores throughout the Northwest and sign up for our weekly eNewsletter Sizzle’n Cuisine News and Reviews @ SizzlenCuisine.com
TO SUBSCRIBE, MAIL $6 TO:
Premier Publishing PO Box 518
Coeur d’Alene, ID 83816
Send email request to: [email protected]
Or call us! (208) 665-9805
Contributors :: Our thanks go out to the people that have made this issue possible. Their important contributions make the Spokane Sizzle enjoyable for us all!
Chris Guibert, Sheena Porter, Gary Lirette, Lisa Rossi, Celeste Shaw, George Perks, Dr. Pamela Bird, Mallory Ferland, Hanne Zak, Taryn Chuter, Kimberly Bebo, R. Dunn, Sean McIvenna, Nicole Bosman
All Web site addresses in this publication are on the World Wide Web (www.) We
have dropped the repetitive typing of the www, and with most Internet browsers
you no longer need to type it in.Phone numbers are Washington area
code (509) unless otherwise specified.
TESTIMONIALS
“Jeanette, we have had so many
compliments on the cover and have
seen an instant increase in business.
We’re so pleased. You might have
to sign us up for next year.”
Deb Green
Owner of Madeleine’s Café &
Patisserie in Downtown Spokane
(P.S. And we did. You can find them one
of our covers on of our
2010 issue.)
Jeanette, this is just a note to tell you how much
I enjoy the Cuisine. I remember when it was just
getting started, it wasn’t very many pages, and
it consisted primarily of paid advertising spots.
And look at it now. I have come to rely on it for
my guide to eating out all the time. I don’t look
at the yellow pages or newspaper advertising, I
simply use the Cuisine. I keep a copy at the office
and another at home. Even my boys enjoy looking
through it. Well done on a great publication.
Jim Pierce
Reader and local businessman
“By the time I opened Chaps as a brand new restaurant in September 2006, finances available to me for any advertising were extremely limited. Therefore, I needed to be both smart and frugal in the choice of where to use my remaining budget to achieve the best results from any advertising investment. After substantial research, including a review of all types of media and every printed resource in the area, as well as talking to all the business people I knew, the field was narrowed to one publication—Spokane Sizzle magazine. After meeting with the Sizzle’s publisher and editor, Jeanette Dunn, there was no doubt about where my first advertising efforts needed to be. Jeanette was both receptive and enthusiastic to my ideas and was invaluable in helping me create the Chaps look and feel I needed to convey affordably. The resulting positive response and feedback was immediate. There’s no question, the subsequent success experienced by Chaps has been significantly due to the exposure guaranteed by Sizzle. It has been one of my best business decisions!”
Celeste ShawOwner of Chaps Café in Spokane
“Advertising in the Cuisine has been my favorite and most consistent advertising I have done. The cover feature in particular is a great way to tell your company’s story in a way that almost no other advertising vehicle allows. The magazine has excellent distribution, great content and is cherished by the readers. I would recommend it to anyone.”
Joe HamiltonOwner of Pilgrim’s Market in Coeur d’Alene
families, children, high school seniors ...natural light portraits in a 1906 hotel with a rooftop garden ...
copy and restoration of old photos and custom framing
‘since 1981’
RICK SINGER photography
415 1/2 West Main Ave. Downtown Spokane • (509) 838-3333 • RickSingerPhotography.com
Here’s what some of our fans have to say …
People are talking about the Idaho Cuisine & Spokane Sizzle.
12 See what’s new @ SizzlenCuisine.com
South Hill
Ginger Asian Bistro is just up the Hill from The
Sacred Heart Medical Center on Grand Boulevard,
it formerly housed 1228 Tapas and Just Jerry’s. They
offer authentic Asian food with flair including sushi
and sashimi, signature rolls, traditional Japanese
Bento box and more. Enjoy lunch or dinner with
them daily at 1228 S. Grand Blvd. (509) 315-5201
Hugo’s on the Hill In the early 70s, Hank Higgins
gave is daughter Shawn the nick name “Hugo,”
which means funny clown. Shawn passed away
in 1985, at the age of 29, from a lifelong battle
with diabetes. On September 1, 2009, her family
opened Hugo’s On The Hill as a tribute to her.
Now the massive property is not only named after
her but is home to a casino, restaurant, full bar and
Spokane’s first and only Boutique Bowling Alley.
Open seven days a week, the swanky bowling
alley offers cushy seating and giant screens
providing streaming music video to bowlers. A
bank of large, flat-screen TVs are also on hand
for sports enthusiasts. It may be rented out for
private parties, and Tuesday is college night in
which students enjoy discounts in the alley.
The menu offers bistro food and provides
guests with a lengthy list of appetizers, pasta,
gourmet burgers, flatbread wraps, calzones and
11 distinctive pizzas; unique toppings include
oven-roasted prawns, Fontina cheese, smoked
bacon and apple-wood smoked pepperoni.
Pizzas and entrées average about $15.
Hugo’s is the perfect location to promote the
Shawn Higgins Memorial Fund, which helps to
improve the lives of children living with diabetes.
The SHMF raises money for diabetes, provides
insulin pumps, purchases books for literacy programs,
funds tutors and sponsors reading programs. Its goal
is “to meet the physical needs of children and to
provide them with avenues to further their mental,
emotional and spiritual development.” The Higgins
family hosts a bowling fundraiser in the spring
and fall, which benefit Evergreen and Sheridan
Elementary schools. The lobby showcases the
photography of Shawn. Her work may be purchased,
and all proceeds benefit her memorial fund.
Hugo’s is a wonderful tribute to a woman
who obviously touched many people during
her life. Through her memorial fund, she
continues to make a huge impact today.
Here’s to you, Hugo! Find them at
3023 E. 28th Ave. (509) 535-2961
Press is a hip little coffee house where you can
enjoy fresh ground French Press coffee and delicious
desserts. Too late for coffee? Sip on a premium
martini, one of their bright cocktails made with
fresh squeezed juices or something from the wine
bar. They’re also packin’ 12 handles of high-end
micro beer options. Happy Hour is from 3 to 7
p.m. and again from 11 p.m. to 2 a.m. Seasonal
patio seating is available. (509) 747-7737
Recent Openings
132010 SpokaneSizz le .com
Vintages at 611 can be found in the Manito
Shopping Center just off 29th Avenue and Grand
Avenue. Opened by former caterer Tana Rekofke,
the menu is described as American eclectic,
offering daily lunch and dinner specials. You’ve
got to try their signature Slow-Roasted Prime
Rib. Stop in for lunch, served Tuesday through
Saturday starting at 11 a.m., or relax in their
lounge for Happy Hour 3 to 5 p.m. and again from
10 p.m. to midnight. Enjoy their fine food, wine
and cocktails at 611 E. 30th Ave. (509) 624-3202
Downtown Spokane
Chef Ian Wingate, owner and chef at Moxie,
recently teamed up with Sergio De Leon of De
Leon Mexican Grocery & Deli for the new Agave
Latin Bistro & Tequila Bar. Opened summer
2009 and located at 830 W. Sprague Ave.,
formerly Bluefish and the short-lived Aqua Asian
Bistro, Agave is opened for your dining pleasure
4 p.m. to midnight Tuesday through Saturday.
Lobster Paella, Wild Boar Ribs, Chorizo-Steamed
Clams or the always tempting classic Carne
Asada are on the menu, along with an assortment
of tequila and liquor to anyone’s liking.
Atticus Coffee and Gifts has been satisfying
customers one cup of coffee at a time,
owners Andy and Kris Dinnison took over
the store September 2009. Located at 222
N. Howard St., formerly 4 Seasons Coffee
Co. retail store, this coffee café offers baked
goods by local favorites Bouzies and Rocket
bakeries, and Sante Restaurant, along with
bulk coffees, teas and gifts, making it not
just another coffee shop. (509) 747-0336
Barili Cellars, owned by Steve and Dana Trabun
and Russ and Marlene Feist, opened in May 2009.
Barili's initial offerings included
a Viognier, a Chardonnay, and a
red blend of Syrah and Cabernet
Sauvignon dubbed the Double
Barrel Red. By early summer,
Barili was sold out of wine
thanks to enthusiastic customers
combined with a modest first-production release.
Since then, Barili has been hard at work on its
next vintages. In spring 2010, they'll be ready
with new releases, bringing back the popular
Viognier and the classic Chardonnay. Two red
wines, a Cabernet Sauvignon and a wonderful
blend of Syrah, Cabernet Sauvignon, and Merlot,
will be ready. At Barili, it's all about making good
wine and sharing it with friends; they work to put
their personal touch into each and every bottle.
So, everyone, raise a glass and remember to check
out Barili Cellars in spring 2010. They are located
at 608 W. Second
Ave. (509) 995-4077
Crazy G’s Burgers
Phillys and Dogs
opened downtown
near the Division
Ruby split just north
of the river, the crazy
“G” who dreamed
up this unique lunch
stop is Gary Swiss, a
retired engineer who,
with his wife Chris,
was inspired to open
his own place after
tasting various burgers
around town. This is
Gary’s way of bringing
his own unique flavor
to the burger joint
world and … at a
time when everyone
said, “You’re crazy
to want to open a restaurant in this economy!”
And so the name Crazy G’s was born. They are
establishing a solid regular clientele because
everything is made to-order, freshly charbroiled,
hot and with a serving size that says you won’t
go away hungry. Find them Monday through
Saturday at 821 N. Division St. (509) 315-8943
Gibliano Brothers Dueling Piano Bar and
Music House is a terrific addition to Downtown
Spokane. Open 4 p.m. to 2 a.m. Monday
through Saturday, come down early for Happy
Hour, offered 4 to 7 p.m., followed by piano
dueling 8:30 until 1 a.m. Thursday through
Saturday. They offer Open Mic Mondays.
Enjoy this live entertainment and more at
718 W. Riverside Ave. (509) 315-8765
J-Walk Bakery & Bistro was introduced by
owners Morgana and Joe Walker, to Spokane
October 2009 its located at 917 W. Broadway
Ave. (near Monroe just east of Milford's
Seafood). They offer espresso, locally roasted
DOMA coffee, fresh-baked bakery items,
bagels, quiche, mac and cheese, paninis, salads,
drinks to include smoothies, protein shakes,
teas and more. And they say they have the
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world’s best pecan pie, so stop in and let us
know if it is, in fact, the best. (509) 326-6475
Downtown Spokane has a new reason to go
out for a glass of wine—Left Bank Wine Bar.
Opened April 2009 on the main floor of the
American Legion Building at 108 N. Washington
St., formerly Conti’s Café and Tea House, Left
Bank serves predominately Washington wines
with more than 60 glass pours offered. Guests
will also find an assortment of cheeses, baked
brie, antipasto and Bruschetta, coffee and
beer offered on the menu. Owners Aaron and
Katrina Kelly invite you to discover the beauty
of wine for yourself. Stop in Friday and Saturday
evenings for live acoustic music. (509) 315-8623
Located in the heart of downtown at 9 N.
Washington St., The Monterey Café is serving
up the most unique pizzas the area has to offer,
along with innovative salads, pitas and wraps.
Their famous Pigs in a Blanket are a must-try.
They have a full bar where you can join in
Karaoke Thursday through Sunday, Trivia on
Wednesdays and Tuesdays their entire menu
is half off after 5 p.m. (509) 868-0284
Housed in the historic Whitten Block
next to Hotel Lusso is the new Post Street
Ale House, formerly Fugazzi and Cavallino
Lounge and remodeled by the Davenport’s
Walt Worthy. It’s Downtown Spokane's first
and only urban public house, specializing in
traditional American comfort food. The signature
appetizer is fried pickles (really, very tasty), 20
beer taps, wine and liquor, and most entrées
are priced at less than $10, including fish and
chips, "best ever" cheeseburger, fish tacos and
the Reuben sandwich. Salads include chop
chop, wedge and Caesar. The Post Street Ale
House is open 11am daily. (509) 789-6900
Soulful Soups has reopened as Soulful Soups and Spirits! With an interesting twist on comfort foods, new owners RJ Portman and Julles Messmann are keeping the same soulful soups the place is known for, as well as adding spirits for that hint of newness with their own unique flair. By day, the soups will be the star of the show, and by night, the spirits will offer a new dimension. They will be offering small
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152010 SpokaneSizz le .com
ala carte items with cocktails and a late night food service for the night life scene. RJ and Julles have the experience, bartending in several Spokane businesses for five years and bring their
own style to the social atmosphere downtown.
The mother-daughter duo of Jane Heber
(owner) and Hannah Heber (head pastry
chef) has transplanted their passion for fresh
and seasonal ingredients from their previous
location in Laguna Beach to the heart of the
Inland Northwest. At Taste Café & Gourmet
To Go, they offer French croissants to English
scones and tea cakes, to lunch favorites
such as hot sausage rolls, fisherman’s pie and
Cornish pasties. Taste is most definitely tasty.
Located at 180 S. Howard St., come and
taste what Taste truly is. (509) 468-2929
Opened November 2009, INDABA Coffee is unlike most coffee cafés in the Spokane area.
Its goal isn’t monetary; it is “to provide a place
where local residents, the homeless, lawyers
and artisans can rub shoulders and experience
the things we all share as people.” The coffee
house, which serves locally roasted, premium
coffee and Italian-style espresso drinks, shares
space with a deli, bookstore and market. A
portion of all proceeds from INDABA are
donated to Project Hope, a community-
based at-risk youth and gang prevention/
intervention in West Central Spokane. Help
support this local gem; a much-needed addition
to West Central Spokane. You can find it at
1425 W. Broadway Ave. (509) 328-6527
University District
A Spokane favorite since 2002, White Box
Pies Bakery & Café recently moved locations,
again. The first storefront opened on Pines Road
in the Spokane Valley, followed by a move to
Sullivan Road in 2005. Today, you can find them
at 28 E. Sharp Ave. What’s on the menu? Well,
obviously, they sell pies—70 different pies to be
exact, as well as cheesecake. You can also find a lunch menu serving sandwiches (both hot and cold), a variety of salads and pasta salads, quiche,
16 See what’s new @ SizzlenCuisine.com
pot pies and more! And, even better, many of the lunch items and desserts can be made gluten free or with no added sugar. It’s true … you can have your pie and eat it, too! (509) 927-8850
Mission Street Bistro is a hidden gem at
Cassano’s Italian Grocery, located at 2002 E.
Mission Ave. Owner Dave Finney formerly of
David deCarlo Catering is at the helm, and
they’re serving fresh pasta, hand-tossed pizzas
and also catering for events. (509) 747-3888
West Side & Browne’s Addition
The owners of the Elk and Two Seven in
Spokane, Moon Time in Coeur d’Alene and
The Porch in Hayden just welcomed another
restaurant into its family … El Que–a play on
the ELK name pronounced "ell kay" with the
accent on kay … as in O K! I’ll be there! The
unique offerings there include tequila infusions
that are on the shelf stewing. Pictured here are
the pomegranate pineapple and the honey dew
jalepeño infusions. The menu offers distinctive
guacamoles, quesadillas, pico y totopos, tacos
with steak and chicken, Mexican soups, aguajillo
Caesar salad and even authentic tamales. And
the prices are right, with $3 tacos and soups,
and $6 guacs and salads! Located at 141 S.
Cannon St. in Browne's Addition directly
behind the Elk, the menu features favorites from
South of the border such as tacos and tamales.
This 35-seat joint is as hot as its hot sauce!
And, for all those Browne’s Addition
neighbors, there’s a new Tully’s coffee shop on
the corner just west of the Elk! (509) 624-5412
Airway Heights
Golden Hills Brewing Company has made Airway Heights its home. Bernie Duenwald and Graydon Brown met in 1993 at the Siebel Institute’s Master Brewers program in Chicago. Having been friends for a good amount of time, the two put their minds together to start their own brewery. Duenwald is the president of operations while Brown crafts the beers as brewmaster. The goal of Golden Hills Brewing Company is to create the illustrious lager. The American lager is light and less filling than most craft beers, but difficult to make flavorful while retaining the, dare one say, ‘drinkability.’ Golden Hills uses local wheat barley and malt in their craft beers and currently have two beers on tap at several watering holes around town: Clem’s Gold and Lizzy’s Lager. Don’t be surprised to see Bernie and/or Graydon proudly handing out samples of their brews at your favorite pub soon! (509) 244-2536.
Spokane ValleyBlue Island Cuban Cuisine is the
only restaurant in Spokane to offer authentic Cuban fare. You’ll find this ethnic eatery at 8122 E. Sprague Ave. (formerly The Plantation). Rolando Diaz and his wife Doris moved here as political refugees in 2005 and are now
offering Spokane a unique dining experience. Their diverse menu offers diners a taste of the rich flavors found in the Cuban culture. They offer lunch and dinner 11 a.m. to 9 p.m. Tuesday through Sunday. Children are welcome and banquet rooms are available. (509) 926-6921
Ferraro’s Home Made Italian Restaurant is a wonderful addition to the Spokane Valley. Located at 11204 E. Sprague Ave., owner Pat Ferraro has paired an excellent staff with his mama’s Old Country recipes. A very moderately priced dinner includes soup or salad and spumoni. A banquet room is available for private parties. They are open at 4 p.m. seven days a week. (509) 928-2303
The former La Katrina Tacos at 510 S. Freya St. is now Hacienda Las Flores Mexican Restaurant. Owners Adriana and Jorge Hernandez offer guests Mexican-American dishes, as well as their own family favorites they’ve brought with them from Mexico City, Mexico. Burritos, tostadas, tamales, chimichangas … the list could go on. And children’s plates
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Spokane Fork-in-Cork Award-Winners 2009
Post Street Ale House Anthony’s at Spokane Falls
Elk Public House
Chaps
MAX at Mirabeau
Vin Rouge
Chef Anna Vogel of Luna
The Onion
Satellite Diner
David’s Pizza
SizzlenCuisine.com News and Reviews!These winners are selected from our online voting polls at : Sizzlen-
Cuisine.com. We want to hear from our readers! Everyone wants to be a restaurant critic. Our Web site is chock full of restaurant news and reviews and offers you a chance to vote for your favorites or
submit a review. Keep in touch with weekly updates by signing up for our Sizzle’n Cuisine weekly eNews and be entered to win a free dinner for two! Or just Email us your tips on an event or restaurant
you know others would enjoy, too.
Cozy romantic dinner for two Anthony’s at Spokane Falls, Downtown 510 N. Lincoln St. (509) 328-9009
Enjoyable for the entire family Tomato Street, North Side 6220 N. Division St. (509) 484-4500
Coffee shop that soothes the jitters City Perk, Downtown 510 W. Riverside Ave. (509) 838-7602
Party place food or not O’Doherty’s Irish Grill, Downtown 525 W. Spokane Falls Blvd. (509) 747-0322
Meet a friend for lunch place Chaps Café and Cake Bakery, West Side 4237 S. Cheney-Spokane Rd. (509) 624-4182
For the best sandwich anywhere The Onion, Downtown 302 W. Riverside Ave. (509) 747-3852
Power lunch for making deals Spencer’s Steaks & Chops at the Doubletree 322 North Spokane Falls Ct. (509) 744-2372
Favorite wine list Vin Rouge, South Hill 3029 E. 29th St. (509) 535-8800
Martini bar that shakes it up! Bistango Martini Lounge, Downtown 108 N. Post Street (509) 624-8464
For a cocktail and a bite to eat MAX at Mirabeau, Spokane Valley 1100 N. Sullivan Rd. (509) 922-6252
Finest pub food and a brew The Elk Public House, West Side 1931 W. Pacific (509) 363-1973
Alive at 5! The fun Happy Hour Satellite Diner, Downtown 425 W. Sprague Ave. (509) 624-3952
When only a place with a view will do Anthony’s at Spokane Falls, Downtown 510 N. Lincoln St., (509) 328-9009
For the love of food … a chef with style! Anna Vogel of Luna, South Hill 5620 S. Perry St. (509) 448-2383
Diner worth its salt Frank’s Diner, North Side 10929 N. Newport Hwy. (509) 465-2464
The BEST Pizza! David’s Pizza, University District 829 E. Boone Ave. (509) 483-7460
The must-try new place on the block Post Street Ale House, Downtown 1 N. Post St. (509) 789-6900
Just where are the latest and greatest places located? Who is getting enough attention to motivate readers to go online and vote? Look no further. You will find them here! Our unique Fork-in-Cork Award recognizes the special talents of the brightest shining stars of the culinary world right here in Spokane. With these winners, you will find not only fine cuisine, but great places to take the kids, the hot spot to make that great business deal, the ideal setting to meet a friend for lunch and so much more! These are the places people in Spokane just love to talk about. Step up to the plate, pull up a chair and tip the glass; you will find a tasty destination sure to please. Cheers to a new dining (and drinking) experience. Take a look! We’re sure you will find one of your favorites here, or maybe a new place you need to try. Bon Appetit!
Chapsgirls:
INSPIRAtIoNS oF SuCCESS FoR WoMEN BuSINESS oWNERS
By: JE
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I’ve seen them stirring pots in the kitchen, spinning plates on all fours, wiping their hands on an apron to sign a check, picking up a phone that rang one too many times, and then swinging a mop to quickly clean up a dishwasher leak … only to sit down with me to take some time to think and talk about their business and their life for a moment before strolling gracefully into the dining room to greet guests with a warm and welcoming smile like none of this had just happened.
Who would know what it takes to be a success as a woman in this business or any business? Never mind the conflicts of the days off for the kids’ school programs, covering shifts for employee emergencies, planning family events, car breakdowns and the ever-nagging thoughts that a little “me” time would be nice. And, at the end of
the day, after the crowd goes home, with a foot, up on a table and possibly a wine glass in hand… she takes a deep breath to smile it all away. In that peaceful moment, what comes to mind? How did she get there?
These women are the caretakers of thousands of tables in the Northwest. Setting the tables for Spokane, serving their food and selling their wares in stores and events … and setting the stage for visitors to enjoy the unique experiences of Spokane; these are the faces that inspire women and men both who aspire to do the same. They make it appear effortless, and they are bringing a flavor to both the business world and Spokane itself that only women can, in a way that only women can do it.
They are successful at it. These are stories of tenacity, strength, courage, creativity and compassion; flying in the face of great risk to triumph and emerge victorious in a sometime treacherous territory for women. They are doing it with la femme touch with femme endurance and femme class.
Women entrepreneurs have to be willing to take charge and be the boss. They have to be comfortable with chaos and able to get up every day with enthusiasm to make it. They have to navigate through every little distraction, disappointment and sidetracking event with confidence and grace. Tenacious and creative, brave and passionate, these women of distinction can stir the pot, serve it, clean up the room and keep everyone around them going strong.
Top left to right: Sylvia Wilson of Feast Catering, Christy Belisle of Frank’s Diners and The Onion Restaurants, Karen Worthy of Worthy Enterprises and the Davenport Hotel, Gina Garcia of Cake Bakery, Knitpa Kananukul of Thai Cuisine by Knitpa, Merrilee Lindaman of Lindaman’s Gourmet To Go, Marcia Bond of Luna, Cafe Marron & Bouzies Bakery, Center: Connie Naccarato of Scratch Restaurants and Rain Lounge, Fery Haghighi of Fery’s Catering, Celeste Shaw of Chaps Café & Cake Bakery, Front: Deb Green of Madeleine’s Café and Pâtisserie, Janice Maas of Europa Restaurant & Bakery and Wall Street Diner, Marilyn Lysohir of Cowgirl Chocolates, Colleen Freeman of the Satellite Diner.
Distinctive & Original
dedicated local craftsmen and artisans whom embraced her vision to induce the “no place like home” feel of her childhood. She designed, built and furnished the café
with sentimental materials, art and objects from her family’s Eastern Montana homestead, to invoke special meaning and memories. Celeste proudly serves her customers in the same aprons her grandmother wore caring for her own family. The model for Chaps has always been to create a happy visit to a place that could be home, where the furnishings, decorations, service and food are intended to be like a good friend—comfortable, enjoyable and dependently rock solid with each return. As a result, Chaps has become a gathering place and melting pot for people of all walks and means and diversity. Families with small children dressed in pjs sit next to suited businessmen and women enjoying
comfort food with equal passion and fervor.Chaps is now undergoing its first expansion
to add their new specialty bakery to be managed by Gina Garcia, formerly of Bittersweet Bakery and Bistro and Take the Cake. Celeste Shaw’s Chaps is both an inspiration for women entrepreneurs and the quintessential American dream-come-true success story.
When asked if she was a success, she has this to say: “Success is such a subjective word. I aspire to be better everyday. Not just in my career but as a person. The two are symbiotic. I remain in awe of women who define courage and extraordinary strength and confidence, the ability to maintain, throughout a lifetime, strength of mind to draw your own conclusions about life and look objectively at yourself. Success is maybe achieving completeness of your whole self. Clearly it will take a lifetime, and the ascent will be extraordinary. Success is having the chance and grace to go through life humanly vulnerable and yet possess the ability to face danger, difficulty, uncertainty or pain without being overcome by fear or being deflected from a chosen path or dream. This is remarkable; purely human spirit. Success? Recognize God;
feel blessed. Recognize history, and see your own life in a larger context. Be healthy. The decision to live in joy takes moral courage and is ultimately the truest expression of success. Am I successful? Not yet, but if this is success, I want to be.”
192010 SpokaneSizz le .com
CHAPSGIRLSCeleste Shaw of Chaps started this story with a request. There are so many
amazing women who inspired her to dare to follow her dream of opening her own restaurant that she wanted the world to know more about them. She invited a few of them to gather together with her to celebrate their success and participate in this story. After getting to know them, I am truly grateful to Celeste for her request to shine the spotlight on these amazing women. Celeste has a term used at her restaurant for distinctive and original individuals. It’s all about a childlike feminine magic—a way of life that only women can bring to the table. It’s “Chapsgirl,” and no one personifies this more than these women. A Chapsgirl is independent in spirit and confident; she is intelligent and creative; limitless in her potential and aspirations.
Allow me to introduce you to some very amazing Chapsgirls!
They were all asked one question (in addition to questions about their backgrounds), to which they all had different answers. There were a few things that remained consistent throughout the answers. The common threads in all? Valuing employees as much as the customers, displaying courage in the face of disasters, nurturing tradition and diversity, creativity, perseverance and ambition to bring their own distinctive vision to life, with the flexibility to be the seeds of change for Spokane … in ways that only women can.
Celeste Shaw ~ Chaps Cafe and Cake Bakery
The inspiration and namesake of Chaps was a life-loving, hardworking pioneer woman: Celeste’s grandmother, Selma. Chapsgirl is a state of mind inspired by Selma’s life. Whether you are little Ava at 5, or a grandmother of 85, it has everything to do with the essence and magic of being female and feminine, in love with life through eyes that only a woman can appreciate and embrace.
This is Celeste’s request for this feature: “Inspiration times 15, this is a special feature revealing passion, pursuit and aspirations of women whom I consider true visionaries. They represent a unique storybook in which these inspiring women are portrayed, emotional connections are made and each of their attributes is illuminated.” The Chapsgirl behind them all? She is unafraid to be herself, yet dedicated to making her small piece of the world a better place for those around her.
Chaps was once a home, built in 1917, sitting alongside Latah Creek just across Highway 195, in the shadows of the South Hill area of Spokane. Celeste saved it from the path of a future highway project, moving it in late 2005. The remodeling was a major undertaking by a number of
THE QUESTION“Success is liking yourself, liking what you do,
and liking how you do it.” ~ Maya Angelou Are you a success?
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Fery Haghighi ~ Fery’s Catering
I could tell from the moment I sat down with Fery that I was experiencing an extraordinary moment; an extraordinary person. Fery is royalty; the reigning queen of the locally owned, independent operator of restaurants. Now operating Fery’s Catering, her Au Croissant bakeries were the first European-style bakery and espresso cafés in Spokane.
On this cover photo, Fery is situated in the middle of the group. Although it wasn’t planned that way, it is the perfect tribute to her as one of the strongest women leaders in the restaurant industry in Spokane. She is one who everyone looks up to, and most of the women fondly mentioned her Au Croissant bakery as an inspiration to them. Many felt that she is the one who broke the ground so they could dream of bringing their own unique flavor to the Spokane dining scene.
Fery is the first to start up the unique bistro style, with French pastries and real European espresso—Spokane’s original, from a world away. She brought the Middle Eastern with a European influence to this unsuspecting burg, and it has never been the same as it was before her presence. Those who would follow her lead still love her and respect what she has done to pave the way for so many.
Fery has a continuously happy demeanor and freely offers caring attention to detail, to food and to people, with the soulfulness of a hard-working woman. We can all thank Fery for changing Spokane so many years ago.
Fery Haghighi came to America when she and her husband Ahmad had to flee Iran during the revolution in 1979, at the time of the American hostage crisis. The revolutionary government had confiscated all her father’s assets, and overnight they had to leave the country along with many others who were waiting for years to get to America. Her brother is a cardiovascular surgeon at Sacred Heart and, because of his help, jobs were waiting for them, and they came to Spokane within two weeks.
Her brother-in-law had a bakery in Northtown Mall where Fery went to work and learned how to be a cashier. She had never worked before in her life. She was in a foreign land performing very foreign tasks to her, making her new life a hard one to adjust to. “We were so spoiled; in Iran, everyone had cooks and drivers. Wearing an apron was considered a low-class thing,” she says. But, she felt
fortunate to be in Spokane. “We worked hard,” she says. They had three kids going to school, followed by college. She felt lucky to be surrounded by loyal friends and customers. If it had been a larger city they had moved to, Fery is uncertain if they would have succeeded, in that it is much more difficult to get to know people in larger cities.
She noticed that Spokane had only chain restaurants, giving her courage to start her own business. The rest is history. Fery’s Au Croissant bakeries were hot! Fery loved making pastries: “In Iran, we had a lot of French influence, and I liked the idea of making pastries. … We opened Au Croissant, and we had lines at the door every day, opening at 7 a.m., and by 10 a.m. we would run out,” she says. Along with the pastries came the first European espresso to pep up Spokane, and the people were ready for it. They quickly expanded to four stores around town.
Spokane welcomed them, allowing them to raise their children here. They now have six grandchildren, and Fery is so proud of her new home here: “We
feel so loved, so accepted; it’s so important. If we were in London or Paris, we wouldn’t have been able to be a citizen.”
She eventually downsized to the catering business, Fery’s Catering, because it’s more relaxing for her and not too busy. Though the hours may be longer, “There is greater efficiency and low waste,” she says. They make wholesale pastries and takeout dinners from her little building downtown. They cater to most any size budget and are quick to respond to Spokane’s need for great food on a large scale. Mike Forness of the Ronald McDonald House in Spokane needed a caterer to provide the food for their annual fundraiser, the Polo Classic. Not being sure about how many would attend the first annual event, he said around 500-plus people. After calling several caterers who quickly turned the job down, he asked Fery. She instantly said yes. That polo event turned into the largest polo event west of the
Mississippi and an annual job of more than 1,100 people served. Fery does it all smoothly, beautifully and with a smile on her face!
This is the face of doing what you love; loving what you do. Success.
CHAPSGIRLS
“Your success and happiness lies in you. Resolve to keep happy, and
your joy and you shall form an invincible host against difficulties.”
~ Hellen Keller
Gina Garcia ~ Chaps and Cake
Gina previously owned Bittersweet Bakery and Bistro and Take the Cake Bakery. Both were exquisite representations of her joy in baking. Gina’s latest endeavor takes her to Chaps where she and Celeste have created Cake, the bakery for Chaps, now undergoing expansion. Managed by Gina, the new space will include increased seating space and a martini bar to better serve both Chaps’ ever-increasing following and the welcoming of the new bakery.
Her answer to success? “The Master said, ‘Choose a job you love and you will never work a day in your life.’ For me, not to be creating good food is like trying to live without being born. It makes me come alive so I just go out and do it. This is not to say that it is effortless. It is a lot of hard work. Often times there are disappointments along the way, but through them you get to know who you are, what you can rise from, how you can come out of it and still find joy in what you do. You have to have the courage to take risks in order to do the work that you love. It will expand your life.”
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Marcia Bond ~ Luna, Bouzies Bakery and Cafe Marron
With an obvious passion for food and a flair for preparing it, Marcia Bond shares her love of fine cuisine with husband William. They have a son, Alex, and daughter, Cappy, who have also created their own successful restaurants in Portland, Ore., and Leavenworth, Wash. From the looks of things here, this whole family has created a small restaurant empire right here in the Northwest.
The Bond’s restaurant, Luna (on the South Hill), is a warm and welcoming family restaurant and one of the first beloved restaurants of Spokane’s own bistro-style dining scene. Marcia has been instrumental in setting a standard in Spokane for fine cuisine, expertly served in a fine environment; Luna feels like home.
From their youthful beginning as students in New York, the couple’s occasions to go out to eat were few, but they treated themselves to a weekly dining out and cultivated their appreciation of not only good food, but the way they were treated when they came in the door. Arriving at a restaurant and being treated like family would forever remain with Marcia as she built her restaurant model to feel homey and nourishing.
She has a real passion for incorporating local farm food into the menu; Luna has been a front runner in town, being one of the first when it came to working with local farmers. They do their best to be flexible and seek ways to incorporate local foods into the menus with a commitment to using fresh, seasonal, local, organic and sustainable whenever possible. Marcia feels that
it is important to be connected to her community. Her relationship with local food growers is an important element to feeding their customers well. They are looking forward to working with students at the Hutton School Garden in the spring 2010, where students will plant and grow items for the restaurant. Marcia feels it’s important for children to be exposed to growing food and seeing how it makes its way to the table. “Children will bring families back to the table ... to sit down and enjoy having a meal together,” she says.
The desire to have local in-house breads brought on the addition of Bouzies Bakery, which supplies the fresh baked
goods to Luna, as well as other local restaurants. And, the available location that would become Cafe Marron enticed them into expanding their horizons into the Browne’s Addition to create yet another unique neighborhood cafe that has all the unique touches one would expect from one of Marcia’s restaurant offspring.
Marcia attributes their success to the love of her guests and staff. “It is about making people happy, the commitment to excellence and the desire to bring joy. Eating out can be so joyful!” she says. “The very essence of our 16 years is that we have really loved this Luna family and our guests.” Luna is nestled in a neighborhood they feel is home, and their little café feeds their friends well for breakfast, lunch and dinner.
Marcia Bond is, without a doubt, one of the most successful restaurateurs in Spokane, and it is clear with each of her endeavors that her philosophy is to provide comfort and nourishment, a home away from home, for both guests and employees.
Merrilee Lindaman ~ Lindaman’s Gourmet To Go and Restaurant
Merrilee owns one of the most successful, and the original, Gourmet To Go in Spokane. Lindaman’s celebrated 25 years in business in 2009. The restaurant sits in the heart of a South Hill neighborhood, in the shadow of historic St. John’s Cathedral. The neighbors are regulars; visitors are impressed. Lindaman’s is warm and inviting, and although it happened because of a tragedy, it is no accident.
Merrilee’s background is in English Literature, Art History and Juvenile Rehabilitation. She always wanted to help troubled kids. “I graduated from college and was going to get my Masters in Social Work.” Then her father, Edward Lindaman, president of Whitworth University, died unexpectedly while traveling in China. Merrilee and her brother David realized they both needed a project they could sink their hearts and minds into.
“I kept thinking of wise words from one of my professors when he said I was not the best personality for social work. He was sure I would end up adopting the world. At this point, I knew I couldn’t shoulder anyone else’s pain.”
As Merrilee and David looked around for a warm ”spot” to figure out what to do next, they couldn’t find one. They decided to create that spot for themselves. Having grown up with a mom who made cinnamon rolls on Saturdays, pies after dinner and everything from scratch, it was not a stretch to recognize what made them feel grounded: good food and the community that happens around it.
Merrilee gets emotional thinking about how they got started, the support the community offered, how the customers have openly embraced them from the start. “We didn’t have the money, but Washington Trust Bank and some very dear friends were there for us. They went out on a limb, had faith in us and gave financial support.”
Merrilee and David bought a 24-bun pan Reed oven, completely disassembled, at auction. It was a giant puzzle to get it together, but it still turns out all of their baking to this day. They purchased the old maple floors that had been in the local elementary schools. They had to pull the nails out, install and sand them. When they were finally ready to open, a different labor of love began. “We were immediately graced with more customers than we ever imagined. Sometimes I would sleep on the chest
freezer in the back because it made no sense to take time to drive home! Now I have spent half of my life learning and practicing the art of making good food, tending to and growing alongside hundreds of staff/restaurant family members, and being nurtured by my ever-faithful customers. Doing what I love everyday, I am blessed.”
Merrilee attributes her success to her customers. There are generations of customers and employees whom she still sees weekly. “I love my customers. At my 25-year anniversary, they are still here, with their kids, grandkids; some I have known since the day they were born.” Merrilee feels their connection to each other grows stronger with each passing year. She considers that the people who come together at her restaurant are her success. They are the reason she does what she does every day.
CHAPSGIRLS
“Uniqueness is the greatest form of success.”
~ W.H. Auden
Connie Naccarato ~ Scratch Restaurants and Rain Lounge
“Twenty-five years ago, my parents and I decided to open a traditional Italian restaurant, Mamma Mia’s. The inspiration of such a bold business venture came from my mother, who had a long-time dream of owning a restaurant where she could share her love of cooking real Italian food. I was fully aware that most restaurants fail within the first year of opening, so needless to say, I was scared and not very optimistic of the potential success. Despite this, I was determined to help my mother fulfill her dream. With hard work and true passion instilled in me by my parents, there was hope for us to triumph in such a difficult industry.
“I watched a 40-seat mom-and-pop joint grow to a successful 140-seat restaurant. It was possible because of our passion and determination of sharing our love of food and family. Our customers were more than just customers. They became a part of our lives; they became a part of our family. That’s what kept us going day in and day out.
“After spending roughly 20 years owning and operating our Italian dream, it was time for my parents to retire; I knew they wouldn’t stop cooking unless we called it quits. It was time for me to venture on my own, without the help of my hard-working parents. We sold Mamma Mia’s to a family friend who would continue sharing our dream with others.
“That is when I met Jason Rex, a successful chef who had dreams of becoming an entrepreneur in the industry. Within hours of sharing ideas, talents and dreams, we had our business plan mapped out. One year later, Scratch Restaurant opened its doors to Downtown Spokane. This was also possible because of our shared passion of food, serving others, determination and, most of all, hard work and confidence.
“Scratch was lacking a bar scene due to its smaller size, and although it had been open a mere six months, we were in need of more space. When the space became available
next door, we jumped on the opportunity to expand, and without much knowledge about the bar business, with the help of our bar savvy staff, Rain has become a popular addition to our growing operation.
“One would think that a successful restaurant and lounge would suffice in fulfilling our entrepreneurial careers; however, yet another opportunity arose to open a Scratch location in Downtown Coeur d’Alene, Idaho … so we did. Less than two years after Scratch Spokane had opened, we opened Scratch Coeur d’Alene in May 2009. Despite being in the midst of an economic
downturn, our instincts told us that Coeur d’Alene would embrace us, and it has. Our families still think we’re crazy for adding yet another restaurant to the mix, but they continue to support us in our business endeavors. The support and love of a great family, along with continuous encouragement from customers, is what keeps me going.
“It is amazing to know that there are many other strong and successful women in my hometown of Spokane. These women have given me such motivation to succeed and stay strong in times of both difficulty and success. My hope is that we can be an inspiration to other entrepreneurs in following their dreams.
“I am so thankful for the opportunities, inspiration and support that I’ve been given from family, friends and the industry. There is truth in the saying of ‘follow your dreams.’ I did, and I am finally at a wonderful place in my life. My dream of becoming a successful woman in such a difficult industry has come true.”
22 See what’s new @ SizzlenCuisine.com
“I know the price of success: dedication, hard work, and an unremitting devotion to the things you want to see happen.”
~ Frank Lloyd Wright
Sylvia Wilson ~ Feast Catering Company
Sylvia Wilson owns Feast Catering Co. and is the former owner and founder of Mizuna. Without a doubt, Mizuna’s location, ambiance and savoir-faire came from her vision. It portrayed a moment when she and her long-time friend Tonia were inspired enough to open one of Spokane’s most beloved restaurants, first with vegetarian cuisine, then with the addition of seafood, free-range poultry and grass-fed, hormone-free beef. Mizuna was among the first to embrace local farm ingredients and organic seasonal produce and to offer vegetarian cuisine when it was not popular in Spokane. With her elegant downtown restaurant, she was instrumental in bringing big city ambiance to Spokane.
She sold Mizuna a few years ago and now operates her own catering company, called simply, Feast.One look at Sylvia’s artful presentations will tell you that she sees food as a creative outlet.
She is one of the first to bring food as an art form to Spokane’s culinary consciousness. She learned to cook from her parents but never thought she would do it for living. She graduated with a masters degree in counseling and while working in Downtown Spokane, she often walked to Au
Croissant for lunch. Many times, she walked by the empty space where Mizuna is now and would think, “This would make a great restaurant … and then,” “Why can’t I open my own restaurant?” After convincing her parents and Tonia, “On came the big wild change,” she says. A loan officer at her bank practically laughed at her when she told him their idea about opening a vegetarian restaurant. Admittedly, neither she nor Tonia really felt like they knew what they were doing in the beginning. She says; “We learned as we went along, and it was good that we were a little naïve, otherwise we may not have gone through with it.” Mizuna was one of the first to bring an urban culinary sophistication, along with sustainability—before it was a coined word—to Spokane.
She feels the food business is all about communit: “It’s what keeps me feeling fulfilled in this work. The incredible people I’ve met, the relationships that have been developed through the years … it has made all the difference.” She believes these friendships with customers and co-workers have been the most rewarding part and helped her get through some stressful and challenging times.
What is her offer of inspiration for other women? She often sees women who feel stuck in situations and work that is unfulfilling. “Sometimes all
it takes is just a little step, a small decision in your mind to change your course just a little. We tend to overthink things and then do nothing. Surprisingly, things tend to work out if we take the first step and then become open to change. And be ok with failing.” Also, operate out a place of gratitude. Be grateful for your employees, be grateful for your customers. “Not only will it make your work more enjoyable, you will be more enjoyable to be around. Sometimes it’s hard for me to feel gratitude when I am exhausted, stressed and cranky … but if I take a moment and am still long enough to feel it, it changes everything.”
Sylvia really enjoys cooking, “The actual act of cooking is what I love. There is something very magical about it. It’s creative and fun and is incredibly relaxing.” One of her favorite things to do is cook dinner with her boyfriend Brian. “He’s always open to my experimenting, which is fun.”
Feast. The word brings about a host of images. From her presentations being a feast for the eyes, to gatherings and celebrations that define the word feast, and the fact that feast in action means to eat sumptuously, this is clearly an appropriate name for this petite woman’s productions. Feast is all about community, beautiful food and celebration.
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Deb Green ~ Madeleine’s Café & Pâtisserie, Downtown Spokane
Deb Green is one of the owners and executive chef of Madeleine’s Café & Pâtisserie in Downtown Spokane. After 14 years as chef/owner of Shake, Rattle & Boil Catering, her daughter and partner, Megan VanStone, suggested they open a restaurant together. While Megan was attending the San Francisco Baking Institute, Deb was busy scouting locations, dealing with contractors and buying equipment. The end result was Spokane’s only French café & pâtisserie.
Open for more than two years now, Madeleine’s has become a very busy downtown destination. The two have worked hard to put together a highly trained, extremely talented and award-winning staff of chefs, pastry chefs and bakers. Opened originally as a charming and comfortable spot for espresso, French pastries and lunch six days a week, Madeleine’s grew quickly to meet the demands for full-service breakfast, lunch and dinner, and is now open seven days a week. When not busy dealing with the everyday demands of the restaurant, Deb busies herself with the plans and details of Madeleine’s annual Breakfast with Santa
and Place de la Madeleine Street Fair. What does success mean to Deb? “I
believe that like art, success is subjective. It took a huge leap of faith to open Madeleine’s. It also took the trust, support and sacrifice of those I love most. Somewhere in my heart I knew we could do it. I’ve never been afraid of hard work, and I know that most of us have to work hard for the things we want most. I worked hard as a caterer for 14 years before my daughter and partner Megan suggested we open a restaurant together.
“Some days I think that we just got really lucky. We opened Madeleine’s at the right time with the right concept in the right location. But I know it was more than that. We made the decision to open this restaurant with this concept at this location. As a business owner, every decision I make has to be in the best interest of the restaurant and my guests. Every decision has to have a purpose. My purpose for Madeleine’s is to provide traditional French pastry, delicious Provençal dinners, healthful lunches and comforting breakfasts
in an authentic, warm, welcoming and charming environment. So far, I believe we’ve been very successful in achieving our purpose.
“At the end of each day, you have to ask yourself if you’ve done your job successfully. Hopefully the answer is ‘yes.’ Then you have to decide to come back and do it successfully all over again the next day.”
Marilyn Lysohir ~ Head Cowgirl at Cowgirl Chocolates
Marilyn is a nationally and internationally known sculptor and successful chocolate entrepreneur who has been featured in The New York Times, InStyle magazine, Cowboys & Indians magazine, Southwest Airlines Spirit magazine and CNBC’s “On the Money,” and she has been named as one of Country Living Magazine’s top women entrepreneurs. She has appeared on the Food Network’s “Unwrapped” and “Extreme Cuisine.”
She studied at Ohio Northern University, the Centro Internatzionale Di Studi in Verona, Italy, and at Washington State University. She has served on the board for the Idaho Specialty Foods Association and was a co-editor of High Ground, an artist book/magazine. She conducts lectures and workshops nationwide and has taught at various schools including the Kansas City Art Institute, Ohio State and New York State College of Ceramics, as well as the University of Idaho and Washington State University as a visiting professor. As an artist and entrepreneur, Marilyn is one of the most creative forces in the Inland Northwest. Not only is she an award-winning artist, but her Cowgirl Chocolates company is an award-winner, too. Her life is a cornucopia of success, and her answer is simple.
“Am I a success? I’m not entirely comfortable with the either/or implication of the question. Whatever success means, for me it’s an on-going adventure. Sometimes I feel quite successful and sometimes less so.
“In 1993, I was a visiting artist at the Kansas City Art Institute and my boss was Ken Ferguson. He had a theory about success. He said you need three things to be successful: one, intellectual curiosity; two, confidence; and three, dependability. His wife Gertrude added a fourth, and that was that you need to be brave. Bravery is looking your failures in the eye and finding a way to turn them into successes. It is also about going forward into a new experience with
your fear in check, and it is about doing the right thing.
“What advice would I give to someone starting a business? Make sure you have a good idea and a source of financial backing, and do your homework to make sure the idea can be marketed. Always be careful with your budget, and make sure the whole experience brings you a sense of joy and a sense of making the world a better place.”
“A stumble may prevent a fall.”
~ English Proverb
CHAPSGIRLS
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CHAPSGIRLS
Christy Belisle ~ Frank’s Diner and the Onion Restaurants
Christy and her husband Ken Belisle own the Onion restaurants (two locations) and Frank’s Diner (two locations). Known together as Landmark Restaurants, these four spots are long-time local favorites in Spokane, both downtown and in North Spokane.
When asked if she is a success, Christy says, “If success means “are you happy?”, then I am very successful. I love that my home life and business life work so well together. What a wonderful blessing to be able to have it all and enjoy it. My husband and I have a 3-year-old daughter. Her name is Ava, and I get to stay at home with her most days. I work in our restaurants approximately two days of the week while she is in preschool. The days she is in school allow me to help in any way our people might need; it could be changing the reader boards, bussing tables or opening the door for our guests. Sometimes it’s just trying a new menu item or listening to the latest adventure of a crew member. We have more than 20 managers and approximately 200 crew members. Being in restaurants gives me a chance to get to know everyone a little better. After all, I need to keep up on who is having a baby, who just bought their first house and who is finally leaving home for the first time. We mostly discuss family matters and the goals they have. We truly are a locally owned and operated family restaurant company. Landmark’s sole purpose is to exceed every guests expectation. Our people are personally empowered to do whatever it takes to make each guest feel welcome and want to return.
“When I am not at the restaurants, I am at home trying new recipes. I grab any pile from the mountain of cookbooks and trade magazines we get weekly and start cooking what sounds fun. I enjoy putting my marketing/public relations degree to work on marketing strategies, coming up with new menu ideas and brainstorming for things that will help keep our company strong. Often I am visiting service groups or other businesses, taking hot cinnamon rolls and coffee for a fun treat. I have even spent mornings delivering breakfast from Frank’s to local radio stations. To me, everything about restaurants is exciting and fun. I get to be a part of the biggest party on the block every day. What is not to love?
“Our daughter Ava spends time in our restaurants as well. She is quite accustomed to ordering her favorite dish off the kids’ menu. She has her favorites depending if we are at Frank’s or the Onion. Having a young child has really helped us take our kids program to
the next level. Our attention to details is higher: quality high chairs and booster seats, more things for the kids to do, supplying snacks if their meal is running late, etc. Our service training is aimed directly at catering to children’s specific needs. Our kids’ menus are more thoughtful and offer a wide range of healthier choices. The Onion’s kids’ menu even won a recent award from the Washington Restaurant Association.
“Larry and Jan Brown are the founders of this company, which is more than 30 years in the making. Our friendship and their mentoring have been invaluable to us. We are proud to carry the Landmark torch for the next 30 years. Spokane has been truly amazing for both our families.
“All our decisions are guest driven. Our smaller meal menus, lighter versions, the wide variety, exciting cutting-edge flavors, natural wholesome ingredients and strong preference to buy local all has been driven buy our guests. Our restaurants, the people who work in them and the community who support us are all a part of what makes my life so spectacular. Family is important; work is important. And because of good decisions, a loving husband and supportive crew, I get to have it all!
Colleen Freeman and Kimberly Dunham ~ The Satellite Diner
Colleen Freeman and Kimberly Dunham first met in 1996 when they worked together at Gabby’s Irish Grill, which was a half block from where the Satellite is today. Colleen came there from the now defunct Otter Bay, where she was the manager for 10 years. Kimberly was formerly at Flaherty’s Irish Grill and then made the transition when it became Gabby’s, managing it for 17 years.
Now business partners sharing duties at the Satellite, Colleen and Kimberly have 59 years combined hospitality experience. But, this is only part of the recipe for success that Colleen and Kimberly bring to the table. They are very passionate and very much in love with the work they enjoy at the Satellite. They both agree that after 12 years, they still love coming to work every day. They have long-term, dedicated employees, a huge following of loyal regulars from all walks of life and are strong in their commitment to treating their guests as
if they were visitors in their homes. The prevailing atmosphere at the Satellite Diner and Lounge is one of warmth and camaraderie.
According to both Colleen and Kimberly, when they opened the Satellite, they had an immediate comfort level that people liked.
“We were lucky. We never had that unsure period of time when we didn’t know if we were going to make it,” says Colleen, who saw the need for a late-night diner and decided to act on it. “We filled a niche that wasn’t being met in Downtown Spokane.”
The Satellite has a revolving assortment of interesting people; a retired millionaire can be seen having lunch next to a college student, along with anyone in between seated at the booths and barstools.
“It’s a melting pot, and people love the diversity of that element,” says Colleen. Adds Kimberly: “We don’t cater to just one demographic; we’re here for everyone. The Satellite is a collection of people in random lives mingling together.”
They are both adamant that their employees play a huge part in their success, saying that they have professional people working for them who are just as dedicated to making their customers feel welcome and at home. According to Colleen, “People can come in years later and see some familiar friendly faces. There’s something that people really like about not having change.” And she adds: “A customer told me that visiting the Satellite feels like slipping on a comfortable pair of slippers after a long day at work.”
“Our core is rare,” says Kimberly. “It’s what keeps our customers coming back.”
As for advice, “Don’t let your ego get in the way,” says Colleen. “If you do, you might as well shut the doors.” Kimberly adds: “In so many ventures, egos get in the way of the process. We are about taking care of one another, our customers and our employees.”
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Karen Worthy ~ The Davenport Hotel
Pictured here on the opening day of their new pub, the Post Street Ale House, Karen Worthy is amid the final hours before opening. This is the fourth restaurant operation for Karen and her husband Walt Worthy: The Palm Court Grill and Peacock Room at the Davenport Hotel, the Safari Room at the Davenport Tower, and now the Ale House located next to the newly purchased Hotel Lusso across the street from the Davenport Hotel.
We talked about her success with a variety of questions, beginning with overcoming obstacles. “We’ve been very fortunate,” she says. “I don’t think there has been any huge obstacle we’ve had to overcome, just little things like waiting on a permit or having someone not show up in a timely manner, the paint is the wrong color … just little hurdles that everybody has to deal with, but they are not anything that is life threatening, and that’s how I look at it.”
She feels that their strength comes from both their staff—a fabulous executive team, great managers, happy employees—and the wonderful and much-appreciated support received from the community. When it came to opening the pub, they listened to others in the know and created menus with pub fare and a unique tap selection to make the new Ale House have its own personality as distinct as each of their restaurants.
So what’s a normal day like in the life of Karen Worthy? “Actually, no two days are really the same, and I can’t say what I’ll be doing tomorrow,” she says. “Most of the time we are down here at the hotel, now both hotels … doing what we need to do. We try to help out in any way we can. Many times I am the gopher, and I don’t mind doing that at all. And, I usually try to get into all the restaurants every day to be there. It’s unfortunate that
I don’t get around to all the other spots that I hear such good things about, but our people often do.”
Karen is continually looking for new ideas and ways to improve and, of course, ways to keep being profitable.
She is inspired by Walt and his vision for successful projects and by being able to experience other successful people and venues in their travels. “Walt is a visionary, and we have good construction workers who know what walls can be moved or not, where the lighting needs to be and so forth.
They’re always looking for new ideas. “We go to restaurants and ale houses and hotels. Walt’s been known to pick up a chair and look at the bottom to see where it came from. … We get ideas and ask the staff about their menus and their opinions on different things. It’s a work in progress but always fun.
Karen also noted the importance of their staff. “You need to surround yourself with good people, and we really have a good team. They want to be here, and they want to work here, and it’s very rewarding that way. They give us a lot of ideas. Our executive team is somewhat younger, but they have been in the hotel business for several years and they bring a lot to the table. If it weren’t for them, we couldn’t do it all by ourselves.”
What inspires her to get through the long hours with no days off? It’s in knowing that 500-plus employees depend on their positions, and it drives her to do what it takes to get things accomplished. As Karen says, “It’s so important to like what you do!”
Karen says she feels that success comes with placing importance on providing the best working conditions, accommodations, food and service. It is also in doing the “right thing” at every opportunity, and
feeling that your job is rewarding.
CHAPSGIRLS
Knitpa Kananukul ~ Thai Cuisine by Knitpa
Knitpa Kananukul owns Thai Cuisine by Knitpa, formerly Linnie’s Thai Cuisine II, on the South Hill in a shopping center near 29th and Southeast Boulevard. She also owned the Liberty Café in the Auntie’s Bookstore for nine years. As with many of the backgrounds of these women, Knitpa’s education was for something else entirely. She went to law school in Thailand, and although she studied family law, she went into contract law for manufacturing companies in Thailand.
She worked as an attorney for two years, traveling around the world three times within 14 years. Knitpa would visit with clients the Thai companies were contracted with to resolve issues. Her travels as an international legal consultant would expose her to ideas and challenges that would inspire her to create some of her own inventions that are still in the works.
She continued her education in England and met with a Thai company that had a position in the United States. Her choice of locations included Seattle and Spokane, choosing Spokane and starting her restaurant in 1994. It was the first time she had a job doing physical labor. She continues to do this work, as well as the work of the restaurant. She places a high importance on providing something of value to the world, be it her mediations, her inventions or simply good nourishing food.
When asked if she believes she is a success, Knitpa’s first reaction to the question is to say, “I enjoy cooking. I enjoy what I put in there that is good for you, and the way it’s done … everything you put in the food comes back to you. I want it to be good for the soul: organic raw material, cook from scratch with love. Love the food you cook, so the food is nourishing and
brings comfort. Good food feels good for the body, heals the body, when you do something you like, you enjoy it. It’s not that you think you are a success; it’s not to own everything [and have] lots of stuff. I feel success is enjoying what I do and enjoying my day, my life.”
One thing is clear, Knitpa has skills when it comes to Thai food. As a child growing up in Thailand, she was the one to grind and blend the spices for her grandmother, who taught her about portions and how to control the flavors by the amounts used with each spice variation of curries, sautes and sauces. With her palate and skill, this makes her a natural fit for the restaurant, as the regular guests can attest.
She also stated that she is specific on how things are prepared: careful washing, the love of cooking it, along with artful presentations. She says, “I work with employees side by side, and I have been on the other side because I travel around the world. I like to show traditional Thai food to people; we cook center-city Bangkok style here. When I went into the restaurant business … it was because I love to cook and I love good food, [but I] didn’t know how hard work it would be.”
Above all, Knitpa values life and being valuable with her life. She feels that animals we cook and eat are valuable, giving their life to us, so our obligation is to be valuable in our lives. “Our good will lives on through the value we put into the world with our lives,” she adds.
Knitpa says her success is measured in the value she is able to provide, nourishing her guests with good foods prepared with care. In this, she is successful on many levels.
“Character cannot be developed in ease and quiet. Only through experience of trial and suffering can the soul be strengthened, ambition inspired, and success achieved.”
~ Hellen Keller
These women—more women than ever before—are
creating and reinventing the community bond every
day at tables of beauty; the tables of a million stories.
And, if those tables could talk! They’d tell us tales of
meetings and partings, joy-filled conversations, loving
musings, prayers of gratitude, babies banging cups and
forks that make indelible lasting impressions, remnants
of spilt milk and spilt wine, and the millions of crumbs
swept off them. These are the tables set for thousands.
So, you see, now is the time to propose a toast. May
you always have unstoppable momentum to carry out
your dreams, passion to be the seeds of change, courage
in the face of difficulties, and a place to share your
creativity with the world, with love, from scratch. To
these beautiful and intelligent women—Chapsgirls at
heart—saluté! We value you, and your success!
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CHAPSGIRLS
Janice Maas ~ Europa Restaurant and Bakery and the Wall Street Diner
At one time Janice had three restaurants on Wall
Street: Pane Dolce Deli, the Wall Street Diner and
Europa. She has been ongoing in the restaurant business,
owning two bakeries, a deli, a lodge at Diamond Lake and
three restaurants in Spokane. Her first bakery was Sweet
Cravings, a wholesale bakery supplying 16 restaurants
around town. She bought Europa, an existing pizzeria
in 1990 and remodeled, adding a bar and upgrading it
to a full-service restaurant. It was the first full-service
restaurant in Spokane to go smoke free. This was a clever
way for her to gain a market share of people who wanted
to go out and have that smoke-free experience. When
she owned the Garden Grill, she changed the concept
at one point to an ale house called Maaskeller’s. But, she always felt that it is best to
own the property, so when it came time to renew the lease, she decided to close it.
Each of Janice’s restaurants has its own distinct identity. She feels that keeping
employees makes them more familiar with the guests, and they become a very
close team. “Many employees have been with us a long time. Linda was 19 years,
Julie for nine years, Jessica 10 years, Danielle four years, Micki 13 years, Christy 10
years, John 7 years. We’ve had so many [wonderful longtime employees]. … We’ve
been really fortunate.” Recently, one long-time employee experiencing a family
illness was forced to return to California. “It was like losing a sister,” Janice says.
“We’ve become a family [here]. Some go and come back. It’s
people—we share our lives. We have such diverse backgrounds,
but we are still all really close. They are invested in us; their
hearts are. And all my kids have worked here.”
When it comes to menus and each restaurant having its own
unique flavor, her philosophy is simple: “You have to actually think
like a German or Italian [for example], and how it would feel to
be in that environment. An employee painted the mural on the
wall [at Europa]. It took a year. A lot of things in this restaurant
came from employees and guests—a lot of creativity from a lot
of people,” she says.
The lounge at Europa is
furnished with antique furniture
and tucked into the drawers of
the tables are a collection of
musings of hundreds of guests.
Notes, stories, poems, love
letters, all penned on scraps of
paper and napkins; these “magic
drawers,” as one local writer
has called them, have as many
stories to tell as the table tops.
Janice has worked
her way from being a
server to every aspect of
her business throughout
the years. She raised her kids there, and she learned by doing things hands on;
waiting tables, cooking, cleaning dishes and bookkeeping all the while.
When asked if successful, Janice laughs and says, “It depends on what you call
success.” She believes that listening carefully to both customers and employees is
key. “If you listen carefully to what they want … the restaurants take on a life of their
own. [A restaurant] grows based on the relationship between staff and guests. [It is
important to] keep that relationship healthy with good service and high quality food.”
According to Janice, her success comes from listening. “I had an advantage.
I had to learn by listening, being a sponge and soaking it all in.” It has garnered a strong
customer loyalty, and with steady employee crew,
it’s clear why she is a big success in
Spokane’s restaurant scene.“I want to put a ding in the universe.”
~ Steve Jobs
272010 SpokaneSizz le .com
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Spokane Sizzle is Online!FIND out ALL ABout WHAt’S GREAt IN SPokANE: tHE FooD, tHE WINE, tHE ARtS, EVENtS
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28 See what’s new @ SizzlenCuisine.com
Where do the Chefs Eat Out?
Nicholas St. Clair of Cafe Marron “I like Luna, Wild Sage and Gordy’s. Those are my top three picks when going out to dinner. They’re very consistent. It’s hard trying a new place, and sometimes it can be disappointing, but when I go to these places I know it will be good!”
Anna Vogel of LunaWinner of our Spokane Sizzle 2009 Fork-in-Cork Award: “Chef with style!”
“I like Wild Sage. It’s a very comfortable atmosphere, and Alexa does a great job with menus; I like the Asian tone. A perfect downtown restaurant, it’s casual and a nice place to go for dinner. … They do a great job! Fleur de Sel in Post Falls; I like the fact
that they’re French. I can recognize some of the things I like and want to do [myself]. I feel like everybody is afraid to cook French food. One more, Chinese on Monroe—Kin Yen. It’s the best Chinese restaurant in town. It’s closer to authentic (everybody else is
trying to be American). Whole steamed fish … I just like that, not sugary soy, and they have Dim Sum hoisin sauce.”
Maytavee Burgess of thai Bamboo Restaurant “I like sushi, Sushi.com downtown. I’ve never had bad sushi there; its good fish and fresh. And Takara in Coeur d’Alene. I like Pilgrim’s Market for fresh organic. In the South Hill, I love Gordy’s. They have good Mongolian style that tastes good; taste is No. 1 for me. Moxie. I always check out the new restaurants and try their food, determining how we compare, how we can improve to benefit our customers. I love Luna; it’s my favorite spot. They never disappoint. I love Marcia … she’s a good cook and always wonderful.”
Jerry Young & Tony Russel of Milford’s Jerry Young of Milford’s has been in the business for 30 years and has seen many restaurants come and go. All the while, he still
knows where to get a good bite to eat: “I always enjoy Gordy’s Sichuan. I appreciate the honesty there; it’s creative, authentically done, and there’s a whole lack of pretention that I appreciate. There really isn’t a loser on that menu. I’ve always enjoyed Luna, but the new chef, Anna, she’s wonderful. I really enjoy her work. ... So solid fundamentally in a classic way.” When Jerry wants a
cold beer,“You can’t beat O’Doherty’s,” he concludes. Milford’s other chef, Tony, agrees with Jerry: “I love Gordy’s, I like Luna, and I go to The Elk because I live close by. I also like the taco truck by the Rocket Bakery.”
David Thorton of MAx at MirabeauWith more than 100 items on the menu at MAX, Chef David prepares a wide variety of food daily and extends that into the food he enjoys while not working. “My favorite place to eat in the Spokane Valley is Abelardo’s Mexican Restaurant. It is by far the most authentic Mexican food I have found since I moved up here. In Liberty Lake, I go to Ding How. I think it’s the best Asian restaurant in Spokane. In Coeur d’Alene, I love the food at Café Carambola—I’ve never had a bad meal there, and they always remember me and my wife every time. The service and food there is awesome.”
Maggie Watkins of Maggie’s South Hill GrillAfter six years, Maggie feels the South Hill now has everything. “I’m a big local promoter. What I really enjoy doing is visiting
and frequenting other businesses in town. My favorite upscale restaurants would have to be Luna and Wild Sage, but the long drive to David’s Pizza is well worth it as well!”
Darrin Gleason of Downriver Grill“I’d have to say Gordy’s Sichuan is my top favorite, just because of the whole freshness of it; the Gan Chao Scallops are absolutely my favorite, and then Ferrante’s or Bennedito’s. I really love pizza! There are the good ol’ standbys like Tomato Street. The guy that actually got me into this business is Dean Haynes, [the owner]. He gave me my first chance in the restaurant business.”
We know where to find these chefs when they’re working
and making fabulous food, but we wanted to know
where they go when they’re Not cooking and enjoying
their own cuisine; just where do the chefs eat out?
North Side
292010 SpokaneSizz le .com
Located in the heart of Browne’s Addition, Cafe Marron is the epitome of a
neighborhood cafe. William and Marcia Bond cut their teeth on neighborhood
hospitality in 1993 with the opening of Luna, on Spokane’s South Hill. Five
years ago, they put the neighborhood experience to work with the opening of
Cafe Marron.
French, Spanish and Italian use marron for the color brown. So the name
is perfect for a cafe in Spokane’s grand old Browne’s Addition. The neighbors
welcomed the cafe’s cuisine with open arms. The trendy style is urban and chic,
yet the feel of an open-air market takes over in the summer with large roll-up
garage doors opening wide for fresh air.
The cafe has a casual elegance that fits right into the neighborhood, and
with Chef Nicholas St. Clair at the helm, the flair of Luna is now shared with
the Browne’s Addition neighbors and visitors alike. Prior to Cafe Marron,
Chef Nick was the sous chef and pastry chef at Luna. At Marron, he creates
a tasty savory menu at neighborhood pricing. Nick is intent on imaginative
interpretations using the finest ingredients available that change with the
season, along with local items gracing the plate. Cafe Marron offers a full-
service bar with more than 17 wines by the glass, a knowledgeable selection of
wines by the bottle, fine beer and cocktails, and their Happy Hour is one of the
happiest in town (3 to 5 p.m. daily). The cafe is open 8 a.m. daily for breakfast,
lunch and dinner, so there’s no excuse not to stop in at this rare
“brown” treasure.
144 S. Cannon St. • (509) 456-8660 • LunaSpokane.com
Cafe MarronA NEIGHBoRHooD CAFE WoRtH tHE tRIP FRoM ANy NEIGHBoRHooD IN toWN
BROWNE’S ADDITION & WEST SIDE
“Everyone is kneaded out of the same dough but not baked in the same oven.” Yiddish Proverb
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ELKINS
In the 1970s and ’80s, Browne's Addition
was considered less than desirable. Run-down
houses with knee-high grass were a common
sight; crime was rampant. When potential
renters responded to an apartment add and
discovered its location, their response would be
an automatic “No thanks.” The neighborhood
was known as hippie haven. Then, in the early
’80s, a group of optimistic neighbors began a
branding campaign to put forth the neighborhood
as historic—not just old. They came up with a
logo and directed neighborhood funds received
through a HUD grant to be spent on old-style
street signs, historic plaques, a traffic turn-a-round
and a replica gazebo in Coeur d’Alene Park. The
branding campaign worked, and over the years,
the perception of the neighborhood gradually
changed. As the apartment occupancy rate
increased, so did the revenue the building owners
were willing to reinvest. Today, the upscale
neighborhood is now full of classy and hip,
high-end condos and refurbished stately homes.
Take a stroll in Browne’s Addition to see how
this magnificent area has once again come alive,
allowing for growth of new businesses. This area
is home to many historic homes to include the
E. J. Roberts’ Mansion, Patsy Clark’s Mansion,
the Campbell House and the centerpiece of the
neighborhood, the Northwest Museum of Arts &
Culture (MAC). The MAC is one of Spokane’s
must-visit treasures featuring art, history and
cultural exhibits along with family focused
activities. The café at the MAC is provided by
D’Zaar Cuisine and serves American and Middle
Eastern lunches, along with delicious pastries.
The corner of Cannon Street and West Pacific
is home to the Elk Public House, the popular
neighborhood pub for all ages, its new El Que
taco bar and tequila shack out back, Cafe Marron
with its eclectic cuisine for lunch and dinner,
Tully’s Coffee house and Pacific Avenue Pizza.
Coeur d’Alene Park in Browne’s Addition
is home to one of the largest art events in the
area—Art Fest, which is sponsored by the MAC.
The Elk also has the Elk Fest that weekend filled
with live music and merriment. This three-day
event of art, art-making and performances by
local musicians is fun for the entire family!
South on Hwy 395 to Pullman at Cheney-
Spokane Road you will find Pam Marie’s Take
and Bake Pizza, Chaps Café and Cake Bakery an
unlikely setting next to the Trading Company
grocery store. Chaps and Cake is a charming and
cozy café, serving breakfast, lunch and dinner
with occasional live music. Also in this location
is Latah Bistro, offering bistro fare with live
music and top-notch service. The Latah Creek
From Browne’s Addition to Cheney, Spokane’s West Side is home to the beautiful Northwest Museum of Arts & Culture (MAC), the Spokane International Airport and Fairchild Airforce Base in Airway Heightsand Eastern Washington University Campus in Cheney.
BROWNE’S ADDITION & WEST SIDE
Neighborhood Spotlight
Variety Market brings local foods and artisans
together for an open-air market each summer.
On Sunset Highway (State Route 2),
the Rusty Moose Bar and Grill owned by
Frank and Aaron Delis. Longtime successful
restaurateurs in the Spokane area, they bring
a sophisticated menu to the table that is also
family friendly, near the Hilton Garden Inn.
A little farther west to Hayford Road then
north is the ever-entertaining Northern
Quest Casino and its numerous restaurants
and clubs. This west plains area is where
Airway Heights, Medical Lake and Four
Lakes surround Fairchild Airforce Base.
Klink’s on the Lake is at Williams Lake,
a surprising upscale restaurant that is way
out of the way but worth the trip when you
want to take the time for a drive and a little
conversation while in search of some great
food. They are famous for their prime rib and
many other dishes, along with their service.
32 See what’s new @ SizzlenCuisine.com
WEST SIDE &BROWNE’S ADDITON
144 South Cannon Street (509) 456-8660
CafeMarronBrownes.com
cafe
Browne’s Addition
“Cafe Marron is here for you.” Breakfast, Lunch, Dinner
EveryNeighborhood Should be So Lucky!
Traditional Food and AlesHandcrafted Beers on Tap and Cocktails
Our website? www.WeDontHaveOne.com
The Elk Public House 1931 West Pacific, Spokane
Browne’s Addition (509) 363-1973
Two Seven Public House 2727 South Mt. Vernon #5, Spokane South Hill (509) 473-9766
Chaps Café
West side – 4237 S. Cheney-Spokane Rd. (509) 624-4182AmERIcAN cAfé & cOffEEHOUSE $-$$
Dreams do come true! Welcome to Chaps, first conceived when I was a little cowgirl in Montana, where I was nurtured, encouraged and championed by my two loving grandparents. They remain very much alive today within the décor, the food and, hopefully, the warmth I remember so vividly. I designed, built and furnished the café with materials, art and objects from my family’s homestead in order to evoke special meaning and memories. I hope your time at Chaps brings as much pleasure to you as I have in sharing it! Serving breakfast 7:30am-3pm Fri.-Sat., until 2pm Sun., lunch 11am-3pm Tues.-Sun. and dinner 4:30pm-Close Wed.-Sat. Cake bakery opening winter 2009, serving French and European pastries and breads. ChapsGirl.com
Cafe Marron
Browne’s Addition – 144 S. Cannon St. (509) 456-8660
NEIgHbORHOOD bISTRO $-$$
"The savory joy of food, table by table." The owners of Spokane-favorites Luna and Bouzies Bakery bring you Cafe Marron, a full-service cafe. Serving breakfast, lunch and dinner, Chef Nicholas St. Clair brings his experience and knowledge from Luna, where he was the sous chef and pastry chef. At Cafe Marron, Nicholas’ goal is to nourish our guests mentally and physically with our cuisine and hospitality. The food is tasty and savory at neighborhood pricing. You will also find a full-service bar, seasonal outdoor dining and cuisine made with the finest seasonal ingredients and local items. We proudly serve Bouzies Bakery bread, and we cater, too. Free Wi-Fi. Open 8am-8pm Sun.-Thurs. and 8am-9pm Fri.-Sat., with Happy Hour 3-6pm daily! LunaSpokane.com
el Que
Browne’s Addition – 141 S. Cannon St (509) 624-5412
SOUTH-Of-THE-bORDER $-$$
El Que, opened December 2009, is the newest addition to the Elk-Porch-Moon-Time-Two-Seven family of restaurants. What is El Que you ask? Think taco truck, take away the wheels, add 23 different tequilas, the most inventive cocktail list in town, a dash of house-made hot sauces, mix together in a 35-seat space and enjoy. Come down to El Que; we'll show you the way. WeDontHaveOne.com
elk public House, the
Browne’s Addition – 1931 W. Pacific Ave. (509) 363-1973
PUb & gRILL $-$$
We’re Spokane’s not-so-secret neighborhood restaurant located in the heart of historic Browne’s Addition, featuring fresh salads, soups, sandwiches and pastas all made from scratch. Find a great selection of micro-brewed beers, wines by the glass and freshly squeezed juice cocktails served in a comfortable pub-style atmosphere. We also feature some of the region’s best outdoor seating. Open 11am daily. For menu, specials and more, visit our Web site. WeDontHaveOne.com
332010 SpokaneSizz le .com
Cracking 15,000 eggs a month per locations, means something. At Frank’s Diner locations, you will find breakfast served all day. For breakfast food lovers on the North Side of Spokane, this little railcar is the place to find it and so much more. Warm welcoming service greets you as you enter this 1913 Great Northern Railway Company car. Weighing in at 130,000 lbs., the Laketon Pullman coach is known as the “heavyweight” and required 12 wheels on the rail.
This beautiful car has a history all its own, starting out as a passenger car, becoming a dining car and then as a construction car for railroad crews. The days since it was parked here for its life as a diner have given it new life.
Menu items with clever, names such as Boxcar Steak & Eggs to the Hobo Scramble, and the Lil’ Conductor and Little Train That Could for the kids; Frank’s menus are clever and the traditional menu items served are as authentic as the railcar they are served in. Frank’s chefs are proud to prepare menu items
from scratch every day, and they have an old reliable 100-year old family pancake recipe. The menu offers seven three egg omelet selections, homemade waffles, French toast, buttermilk biscuits and gravy, ¼-lb. sausage links, Artisan bread bowl soups and chowders, burgers, sandwiches, salads, along with special diner care specialties. They roast their own turkey and beef to perfection daily for their legendary sandwiches.
With counter service and booths, the atmosphere is a bustle with homey intimacy and guests feel right at home here with the friendly staff. This popular neighborhood favorite is a destination for breakfast, lunch and dinner and has been voted Best Diner in numerous local publications’ reader polls for more than 12 years. Open 6 a.m. to 8 p.m. Monday through Sunday
10929 N. Newport Hwy. • (509) 465-2464 • FranksDiners.com
Frank’s DinerRAILCAR DINER ExtRAoRDINAIRE, FRANk’S oFFERS AWARD-WINNING DINER FooD!
NORTH SIDE
“The discovery of a new dish does more for human happiness than the discovery of a new star.” Anthelme-Brillat SavarinFrench gourmet (1755-1826)
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34 See what’s new @ SizzlenCuisine.com
From Downriver Grill near the Downriver Golf Course on Northwest Boulevard to Market Street on the east, and from Indiana and Division to the Spokane’s “Y” and the northern territory beyond; the North Side is Spokane’s fastest growing neighborhood!
NORTH SIDE
Neighborhood Spotlight
Residential areas north of Francis Avenue
are exploding with new housing, and the
shopping is growing with it. North Spokane
used to be Division Street’s kaleidoscope of fast
food, national chains and international cuisine.
Division presents a long row of restaurants
filled with a variety of options such as Chinese,
Japanese, Mexican, Russian, Indian and Thai,
and a recently opened Red Lobster … all
handy stops for shoppers at Northtown Mall
and the numerous shopping centers near the
“Y” and along Francis. It takes some looking
to find the local hot spots tucked away like
precious hidden gems among the neighborhoods
surrounding these high-traffic commercial zones.
Not far from downtown, Downriver Grill is
one of those favorites nestled in the neighborhood
near Audubon Park, south of Garland Avenue
and just west of the park. This restaurant is a
must for your list, and it will take just one visit
to make it memorable. They are a neighborhood
darling and indeed one of Spokane’s most
revered and award-winning restaurants. Drive
a little further East onto Northwest Boulevard
and you’ll find Rancho Chico and the Little
Garden Café on the corner of A Street.
Where Indiana magically turns into Northwest
Boulevard at the intersection of Monroe,
going north will bring you to the popular local
Greek and Mediterranean restaurant, Azar’s
on Monroe. There you will find an authentic
menu and charming Greek atmosphere, great
food, Greek beer, wine and belly dancers!
Along Northwest Boulevard, you will
find several coffee cafés and other eateries
with personalities all their own. Way out
on Northwest Boulevard at Wellesley is
where Stadium Pizza has been serving the
neighborhood with local flavor for years.
On Garland Avenue lives the very heart of
a nostalgic neighborhood with the charm and
the ambiance of walking downtown in one of
Norman Rockwell’s paintings. The Garland
District is home to the historic Garland Theater,
which shows movies at far lower prices than
the big box movie theaters and is a popular
spot for families to enjoy time with the kids.
Get there early; it can be crowded! Just down
the street is The Blue Door Theatre, whose
performances are every Friday night and offer
improv and sketch comedy suitable for all ages.
Restaurants offer family style eateries from
Kim’s Teriyaki near the Garland Theater, to
the Rocket Bakery coffee shop and The Milk
Bottle at the corner of Post and Garland. Pubs
in this neighborhood include Rick’s Ringside
Pub and the Brown Derby Tavern. Just north on
Wall Street is the nearby Wall Street Diner.
North on Wall Street at West Francis
lies the Five Mile Shopping Center where
Five Mile Heights Pizza Parlor has been a
longtime favorite for Spokane families. Also
located there are GoGo Burritos, Chic-A-
352010 SpokaneSizz le .com
CAFE NEO
OLIVE IT CAFÉ
Ria German Inn Restaurant, Pita Pit, Tonicx
Lounge and Maggie Moos Ice Cream treats.
Heading east along Francis will reveal the
popular Swinging Doors Tavern with Spokane’s only
designated and totally legal outdoor smoking section,
and then there’s Mamma Mia’s Italian Restaurant.
A little beyond the Swinging Doors is the Aloha
Hawaiian Grill, with the sweetest teriyaki sauce in
Spokane. A second location is a bit further south on
N. Monroe. At Division, this intersection is home to
the Aces Casino, and the nearby Tomato Street is a
fun family Italian restaurant. Just east on Francis will
lead you to De Leon Foods and Deli where home-
style authentic Mexican foods are easy to find! And
the family owned Kusina Filipina is the area’s only
Filipino restaurant with traditional ethnic favorites,
and they even have Filipino TV for entertainment!
Much farther north on Division will bring you
to the new Stir Restaurant & Lounge and longtime
favorites Qdoba Mexican Grill, Golden Corral, the
Onion Family Restaurant, Bigfoot Pub & Eatery,
Rancho Chico Family Mexican and the shopping
extravaganza of the “Y” area. Mel’s Home and
Garden, Spokane Floral, Ritter’s Nursery and Just
Roses fill the need for floral and gift stores, and
shopping centers are filled with variety in this area.
Family pizza fun is north at Chuck E. Cheese,
and at the north end of Nevada lies an old-time
Spokane favorite-Frank’s Diner, which continues
to get voted as best breakfast in many local readers
polls. A drive further towards the “Y” will bring
you right past Flamin’ Joes, a sports bar that boasts
a menu featuring 27 different wing sauces.
Beyond the “Y” is the Whitworth University
neighborhood. Whitworth is located on Hawthorne
Road between North Waikiki Road and North
Division. The Petite Chat bakery at 9910 N.
Waikiki is a lovely place to stop for soup and a
sandwich, not to mention pick up a few cheese
clouds, lemon bars, or delectable Danishes.
Right before the turnoff to Whitworth on
Hawthorne and Division is Didier’s, a small frozen
yogurt shop that is definitely worth the drive.
Spokane Country Club is on West Waikiki Road,
and farther north off Division is Wandermere Golf
Course, near Dartford Drive, which will take you
to that far-out (literally) north Dartford Drive
Italian place—Francisco’s at Commellini’s.
The far north at Wandermere is home to Twigs
Bistro, Prospectors and Fat Daddy’s Pizza, as well as a
few sandwich shops and fast-food eateries. Just west
on Hastings Road, try A Taste of Thai. It is receiving
rave reviews among Spokane Thai lovers and near
there is Fizzie Mulligans, a local favorite.
DE LEON MEXICAN FOODS AND DELI
DownriverGrill
INNoVAtIVE AND CREAtIVE IS tHEIR SIGNAtuRE oN BotH FooD AND WINE,
DoWNRIVER GRILL LoVES tHAt GRouND-BREAkING tERRItoRy.
36 See what’s new @ SizzlenCuisine.com
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“Do not overcook this dish. Most seafood ... should be simply threatened with heat and then celebrated with joy.”
~ Jeff Smith (The Frugal Gourmet)
Downriver Grill celebrates its seventh year serving Spokane diners in the Northwest Boulevard neighborhood just north of downtown. Owners Jonathan and Aaron Sweatt seem to always have hot new items in the works with each passing year, and this one is no exception. Their creativity and innovative thinking keeps at the top of the hot list in town for many reasons.
They just completed their first year distributing and selling out of the first vintage of their own signature blend, DRG Relentless Red, and are looking forward to releasing the second vintage early 2010. This was a hot seller on their list, and they are offering it by the glass, by the bottle, as well as to-go. They are excited to be offering their second vintage this year, and their joint venture with Don Townshend of Townshend Cellar has enabled them to step into the wine blending business as they worked toward creating the blend.
As far as food pairing with their Relentless Red, Jonathan says, “It goes great with any pasta with red sauce, like our Puttanesca and with our new Surf and Turf here, featuring the new Alaskan King Crab with the DRG filet and the Cherry Demi, I think it pairs really well with that.”
Downriver Grill has developed their own custom baseball-cut DRG Top Sirloin, working with a local meat company. Not only are those steaks available cooked at the restaurant, but customers can purchase the steaks
to-go. They are individually frozen at just the right time in the aging process so customers can prepare one or as many at a time as desired.
Downriver Grill is now introducing a new menu item to the Spokane diners. They are the first restaurant in Spokane to be offering fresh Alaskan King Crab from Gold Bar™ Cuisine. With menu items pictured here, this brand-new product is sashimi-grade fresh crab, delivered without the shell as a whole meat product. New menu offerings are coming right along with it as this new product allows them to purchase the specific portions of crab meat without purchasing the whole crab, cooked or live, and leaving the guest to deal with the mess of shell cracking and digging for the meat. This product is offering them new ways to prepare the delectable parts of crab meat and allows them more creativity with menu items.
“Troy from Bonsai Bistro was great to introduce us to this product. His creativity and willingness to share this new product with us was impressive. Then, at our meeting with Ken [Dorris] and Rocky [Caldera] of Gold Bar, I was sold with one taste. This crab is just one of those products that chefs rarely get to see. It’s a brand-new look in a traditional ingredient in a way that nobody has seen before,” says Jonathan, “and, we were honored to be thought of, we got to take a look at this product and look forward to being able to offer it to our guests on a permanent basis on our menu.”
Jonathan says that crab is traditionally delivered to restaurants two ways, either pre-cooked for them to re-cook and serve, or delivered live, which
isn’t really as cost effective for most restaurants. “This product gives us the best possible answer; it’s a beautiful sashimi-grade fresh crab that the world’s never had a look at until now.”
“We are able to do things now, like grilled Merus Tenderloin (the leg). The customers will appreciate the fact that it’s so rich that you
don’t need a lot of it, and that’s why it works so great with the surf-and-turf environment, because you’re not only able to get a great steak, but also 2 to 3 ounces of tasty crab, and it’s a great meal. We’re able to offer this for around $29. I feel very strongly that the value will be there for our guests because of the quality of the products
DOWNRIVER GRILL
372009-2010 SpkaneSizz le .com 37
“This crab is just one of those products that chefs rarely get to see. It’s a brand new look in a traditional ingredient in a way that nobody has
seen before,” says Jonathan.
GETTING THERE
DoWNRIVER GRILL IS LoCAtED oN NoRtHWESt
BouLEVARD JuSt A FEW MILES WESt oF tHE
INtERSECtIoN oF INDIANA AVENuE AND
DIVISIoN StREEt. FRoM I-90, tAkE tHE DIVISIoN
StREEt ExIt. Go SoutH oN DIVISIoN uNtIL you
REACH INDIANA. Go WESt oN INDIANA (tHIS
BECoMES NoRtHWESt BouLEVARD) to 3315 W.
NoRtHWESt BLVD. oR CALL (509) 323-1600 FoR
DIRECtIoNS FRoM otHER AREAS.
tHEDoWNRIVERGRILL.CoM
38 See what’s new @ SizzlenCuisine.com
ELKINS
relentless red
DOWNRIVER GRILL’S
OWN UNIQUE BLEND
we are able to put on the plate for them.”Jonathan says he is having a lot of fun creating
menu items with the product and looks forward
to a continuing partnership with Troy Chandler
at Bonsai Bistro, and Ken Dorris and Rocky
Caldero at Gold Bar. He is interested in seeing
more restaurants and more chefs taking their spin
on it, stating: “I think we’ll see this brought to the
next level, just like any food. Everyone has their
own take on it, and as it gets more well known,
I think it will escalate the quality of the dishes
that are perceived through different chefs eyes.
“Our chef Darrin Gleason, worked hard on
these dishes and really came up with some nice
menu applications for this product,” says Jonathan.
You can tell from the photos that Darrin has a
knack for presenting the crab in an appetizing
light with delicious flavored sauces and dressing
combinations. Says Darrin; “It’s great; a quick sear
and its ready to go. That’s really all it needs!”
Jonathan adds, “We also look forward to Darrin
taking over across the street with the new pizza
pub and some new menu creations there.”
Regarding the recently purchased building
across the street and the ground breaking that
will become a casual pizza pub, the word is
that it will be opening up this coming summer.
They are planning for a laid-back neighborhood
atmosphere with great microbrews, about 15 taps,
and possibly a cask tap for some very special brews.
Pub plans include creating a casual neighborhood
hangout that just happens to have great pizza.
The Downriver chefs are working on creating
a whole new type of menu for the pub. “We’ll be
working together, coming up with a unique product
that we’re excited about. It’ll just be one more
reason to bring people to this great neighborhood.”
Jonathan says they will have unique pizzas, a
few appetizers and fresh salads, and are working
on indoor/outdoor seasonal dining patio.
And as always, looking to the future, rumor
has it that Jonathan and Don Townshend have
yet another trick up their sleeves for the new
pub later this year, but as yet it’s still top secret.
We wonder … what will the name be?
Stay tuned on our Web site
SpokaneSizzle.com and we’ll keep you updated! Chef Darrin Gleason
392010 SpokaneSizz le .com
ELKINS
DAILY SPECIALS • MICROBREWS • EXTENSIVE WINE LIST • HANDCRAFTED COCKTAILS
OPEN TUESDAY - SUNDAY 11am - 9pm
3315 W. Northwest Blvd. Spokane, Wash. (509) 323-1600
TheDownriverGrill.com
Award-Winning Service & Cuisine!
You say café, we say diner, and sometimes folks call ’em greasy spoons. Any way you say it, you know we’re talking about the classic American dining experience. No frills, just really good basic food that satisfies. Spokane has plenty of great options that won’t leave your wallet weeping.
DowntownLocated in the heart of downtown and open
until 4 a.m., the Satellite Diner offers really great, reliable food at all hours. They offer student, military and the airline industry discounts and a full bar. Their signature breakfast, The Satellite Scramble, is rumored to cure a hangover.
Enjoy breakfast, lunch and dinner at
Frank’s Diner on the edge of downtown. Their rail car makes for a fun place to take in a great meal. They offer breakfast, lunch and dinner. Beer and wine are available, too!
Pop on over the Monroe Street Bridge to Torby’s Top Notch Café. Enjoy breakfast and lunch in the newly remodeled art-deco atmosphere where you’ll find friendly staff and good food. If you want more fries or hash browns, all you have to do is ask.
Just north of downtown you’ll find Dolly’s Café. She got a face-lift this year, but she’s still serving up the same great food in a charming atmosphere. Enjoy breakfast and lunch seven days a week. Portion sizes are huge! Come hungry, leave with leftovers.
Since 1989, The Rocky Café has been serving up traditional breakfast, hand-battered Chicken Fried Steak and even homemade pies when Thumper, the 72-year-old proprietress, is in the mood to bake. Located on East Sprague on the outer fringes of downtown, she’s proud to serve once on the lips, forever on the hips, homemade delicious food. Forget your diet, live a little and dine where Evil Knievel once spent time. Stop in for breakfast or lunch weekdays; it’ll be your pleasure to meet Thumper, one of Spokane’s legends in the business.
University DistrictSit down or drive through Wolffy’s Diner for
a classic 50’s diner experience. Located where
BRINGIN’ you GooD, SIMPLE, DoWN-HoME FooD tHAt SAtISFIES EVERy tIME
40 See what’s new @ SizzlenCuisine.com
Spokane’s Diners B
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kIM
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412010 SpokaneSizz le .com
ELKINS
Arnie’s used to sit in the University District on the corner of Sharp and Hamilton, Wolfy’s neon lights draw students and locals alike for burgers and fries cooked right on the other side of the counter. Be sure to get a few strips of bacon on top of your double-cheese. Top off your trip back in time with a thick milkshake, and don’t worry, they’ll give you overflow.
For fans of the Zags and good omelets alike, there’s Kalico Kitchen at 2931 N. Division St. Walking in, you’ll find a waiting area slathered in Bulldog blue and white covered by signatures of GU students, and displayed hats signed by past and present Zag athletes. Inside you’ll see a machine that squeezes oranges for your juice right in front of you, as well as shelves of mugs adorned with the names of frequent customers. Don’t miss breakfast, and be ready to see a full house of smiling faces. Open every day at 6 a.m., Kalico Kitchen really is “where good friends meet.”
Coming Soon … The Dawg House Eatery in the heart of the Gonzaga area.
South HillFamily owned and operated, Hogan’s
Hamburgers, the South Hill’s only diner, is located in The Lincoln Heights Shopping Center at 29th and Regal. The decor is right out of the 50s. You’ll enjoy sitting at the counter and watching the short-
order experts cookin’ up your grub! This super friendly eatery offers breakfast with flair, killer burgers and scratch meatloaf. Serving breakfast, lunch and dinner, and, of course, milkshakes, seven days a week.
On the lower South Hill in the Perry District is where you’ll find the Perry Street Café near Liberty Park Florist. This neighborhood eatery cooks a mean breakfast and lunch. They make their own corn beef hash for crying out loud! Among other specialties, they offer fresh cooked turkey and roast beef; you know what that means … the American classic, open-faced roast beef sandwich. This mom and pop is open six days a week.
North SideIn the Garland District since 1931, Mary Lou’s
Milk Bottle is the real deal … literally! They are open for lunch, making their own hamburger buns and hard ice cream. Their French fries are fresh cut, the shakes are to-die-for and so are the prices. You can’t miss it; the building is shaped like a milk bottle.
Just off Garland on Wall Street, it would make sense that you’d find the Wall Street Diner. It’s a gem of a neighborhood
eatery. They offer outside seating when weather permits and tasty home-cooked grub. They serve breakfast, lunch and dinner.
Further north on Market Street you’ll find Knight’s Diner. This quaint, authentic railcar offers a long counter where you can
watch them as they cook up terrific food. And the service is warm, friendly and dependable.
Way out north on the Newport Highway is Frank’s Diner. Same great food and atmosphere as you’ll find at their downtown location.
Find diners in a neighborhood near you at SizzlenCuisine.Com
42 See what’s new @ SizzlenCuisine.com
ELKINS downriver Grill
3315 W. Northwest Blvd.
(509) 323-1600
cONTEmPORARY NORTHWEST $$-$$$
All of us at Downriver Grill invite you to enjoy a pleasant lunch or an elegant evening at our restaurant. We pride ourselves on our award-winning cuisine and service. Come enjoy our excellent menu with seasonal specials, sauces from scratch, wonderful sandwiches and the best in seafood and steaks. We feature an exquisite selection of fine wine, microbrews and hand-crafted cocktails in our casual wine bar. Catering is also available at our location or location of your choice. Reservations are recommended, walk-ins are always welcome! TheDownriverGrill.com
Frank's diner
10929 N. Newport Hwy.
(509) 465-2464
cASUAL fINE DININg $-$$
Voted Best Diner and Best Breakfast for more than 12 years! Sit at the counter and watch our chefs prepare, from scratch, all our menu items. Grab a booth and enjoy our 100-year-old family pancake recipe, extra thick Daily's bacon, real chicken fried steak, along with five fresh gravies and grilled onions to choose from each day at no charge. Try our malted waffles, ¼- lb. sausage links, buttermilk biscuits and gravy, Artisan bread bowl soups and chowders, and more. We cook off whole turkeys and roast beefs daily to make our legendary sandwiches. Here, we cook more than 2.5 tons of hash browns and 30,000 jumbo eggs each month. We have a strong desire to purchase fresh local products whenever possible. FranksDiners.com
the onion
7522 N. Division St.
(509) 482-6100
QUALITY fAmILY DININg $-$$
There are only two locally owned and operated Onion Restaurants in the whole world, and they are right here in Spokane. We have received numerous awards for Best Service, Best Bartender, Best Beef or Bison Burgers, NRA Best Children's Menu and Best All Washington Wine List. Our chefs prepare, from scratch, 95 percent of our 80-item menu, having a strong desire to purchase fresh, local, natural products whenever possible. We cook off whole turkeys and roast beefs to make our legendary sandwiches. Our owners are certified Angus-beef buyers, and they also purchase more than 250,000 pounds of Ranger Russets potatoes each August during Eastern Washington's potato harvest. These make our extra fancy steak fries, beer-battered fries and hash browns at Frank's Diner. We are Wi-Fi friendly. Enjoy old-school free-pour cocktails by our master bartenders, a $5 Late-Night Menu and more. TheOnions.biz
Qdoba Mexican Grill
7115 N. Division (509) 468-8500
mEXIcAN gRILL $
Qdoba Mexican Grill features jumbo gourmet burritos prepared from freshly grilled chicken, steak or grilled vegetables. Tacos, taco salads and nachos are also on the menu! The service is quick, and you won’t believe the taste! Eat here or take us to go! We cater too! Qdoba.com
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432010 SpokaneSizz le .com
Downtown Spokane dazzles the senses with year-round activities, festivals, amazing restaurants, a variety of shops and boutiques, and great entertainment venues—downtown is the place to be!
From the INB Performing Arts Center, the Fox Theater and the Bing Crosby, to the edgy Knitting Factory Concert House, Spokane is host to world-class entertainment such as Best of Broadway shows, concerts and comedians. Equally entertaining are the local shows including the Spokane Symphony performances, plays at the Civic and Interplayers theatres, and live musicians performing in bars, cafés, wineries and shops throughout the city center.
First Fridays are a great opportunity to get acquainted with Spokane’s urban core and the numerous art galleries, specialty boutiques and restaurants that participate. Get an introduction to local, national and international artists, enjoy unique artist receptions, sample Northwest and Spokane local foods and wine, and hear some of the best local musicians live!
The variety of shops in downtown has never been better, with more than
150 to choose from. An array of local boutiques and shops from funky and distinctive clothing shops, athletic apparel, and toy stores, to one-of-a-kind bookstores, kitchenware and furniture, there’s something for everyone to enjoy!
With nearly 100 restaurants, Downtown Spokane is a great place to satisfy an appetite! The cuisine ranges from Asian, Italian and Greek to Mexican, American, French and local specialties like Spokane’s own micro-roast coffees, wineries and breweries. With selections like this, you’ll want to make downtown dining a weekly date!
In addition to fantastic shopping, dining and entertainment, Downtown is an activity center as well. Riverfront Park and the Spokane River provide a one-of-a-kind setting for large community events such as Bloomsday, Hoopfest, First Night, SpokeFest, the 4th of July Celebration and many more. Downtown Spokane has something for everyone and has truly established itself as our city’s living room. Come be a part of it!
Downtown Spokane DINING, SHoPPING, LIVE ENtERtAINMENt, EVENtS AND A BEAutIFuL PARk!
DOWNTOWN
“Cookery is not chemistry. It is an art.” Marcel Boulestinchef and author (1878-1943)
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ELKINS
The Martin Woldson Theater at the Fox continues to contribute to keeping things buzzing on the downtown streets. Nearby, Scratch Restaurant and Rain Lounge has been a busy spot for theatre patrons. Within walking distance of the Fox are the Davenport Hotel and its fabulous restaurants, the new Post Street Ale House, along with Moxie, Agave, Raw, The Steam Plant Grill and Wild Sage American Bistro—just to name a few.
Spokane has become a great destination for musicians and performers in the last decade, and with all the fantastic music venues the city has to offer, it’s no wonder. Interplayers, The Bing Crosby Theater, The Knitting Factory, The INB Performing Arts Center and Spokane Civic Theatre prove there is no shortage of venues for live entertainment to experience downtown.
Of course, no downtown experience would be complete without a little food with some wine or a brew to match. The variety of downtown restaurants provide whatever suits your taste, from pizza and kid-friendly to the most elegant fine dining available in the area.
Standing the test of time are the long-time reliable Cyrus O’Leary’s, Rocky Rococo, Luigi’s, The Italian Kitchen, Europa Restaurant & Bakery, The Old Spaghetti Factory, Sawtooth Grill, Rock City Grill and the Steam Plant Grill; all very popular spots for an enjoyable family experience.
Downtown Spokane is alive with an explosion of new attractions that has made this area a great place to explore, dine and let loose! A full array of restaurants coupled with an exquisite selection of late-night hangouts and music venues make downtown a unique destination for thrill-seekers of any age.
DOWNTOWNSPOKANE
Neighborhood Spotlight
George Perks Photo
On the finer dining options list for that date night with someone special or a cherished event on the calendar, the list includes Spencer’s, Hill’s, Mizuna, Niko’s Greek Restaurant and Wine Bar, Scratch and Wild Sage American Bistro. Overlooking the Spokane River, which meanders through Downtown Spokane, enjoy the finest views of the falls with some of the finest cuisine and service to be found in Spokane at Clinkerdagger and Anthony’s at Spokane Falls, both just north of the river.
Gibliano Brothers Dueling Piano Bar and Music House, the only dueling piano bar in Spokane, and the Inland Northwest for that matter, is a great addition to downtown, offering late-night entertainment six days a week!
The lunch and coffee café scene includes the ever-popular Domini’s Sandwiches, Santé at Auntie’s Bookstore, Alpine Bakery & Bistro, J-Walk Bakery, Neato Burritos, Chicken and More, Soulful Soups & Spirits, Brooklyn Deli, High Nooner, Brews Bros Espresso Lounge, Atticus Coffee House, Rocket Bakery, Thomas Hammer Coffee and Madeleine’s Café & Pâtisserie, with its fresh baked pastries still warm from the oven!
An eclectic mix of fun doesn’t end with the nightlife offerings including the phenomenon of the Baby Bar, which demands a visit just to see what a baby bar is, O’Doherty’s Irish Grille, FarWest Billiards, The Blue Spark, Steelhead Bar & Grill, Talotti’s 211, Twigs, Dempsey’s Brass Rail, Marquee Lounge, Catacombs Pub, Fast Eddie’s, DeLeon’s at Heroes & Legends and Bistango Martini Bar. No night out would be complete without the Satellite Diner, where you can find that late-night café with great food way into the wee hours of the morning.
There are no less than nine wineries and tastings rooms where you can explore Spokane’s own winemakers’
talents: Arbor Crest, Barili, Barrister, Caterina, Grande Ronde, Lone Canary, Robert Karl, Vintage Hill and Whitestone, as well as Left Bank Wine Bar. Local breweries include Coeur d’Alene Brewing Company—housed in the Steam Plant Grill, and Northern Lights Brewery in the nearby University District. C.I. Shenanigan’s, also offering its own brew, is a hidden gem that is tucked behind the Convention Center and east of the Double Tree Hotel along the river.
Downtown is a must if you haven’t been there in a while. There are three ways to cross the river: Division, Washington and Monroe streets. Both sides of the river hold a wide variety of entertainment and dining options to enjoy. Don’t miss them!
RIVERFRONT PARK
Open for more than two and a half years now, and ideally situated in the heart of Downtown Spokane, Madeleine’s Café & Pâtisserie has blossomed into a very busy award-winning culinary destination.
Chances are, no matter what time of day you walk through their doors, owners Deb Green and daughter Megan VanStone will be on hand to greet you. The pair has worked tirelessly to ensure that Madeleine’s would earn the appreciation of its guests and respect of its peers. Their dedication to their guests and their restaurant has been rewarded by their success.
A warm and welcoming ambiance greets you as you enter Madeleine’s, Spokane’s only French café & pâtisserie. Comforting colors of periwinkle blue and butter yellow adorn the walls. Antique fixtures and a pair of classic chandeliers add to the charm of the well-orchestrated theme of French Provençal. Madeleine’s is a thriving place where people love to sit street-side, in full view of pedestrian and vehicle passersby. The mood here is that of a lively city at its best. The menu is eclectic and serves the smaller appetite, as well as the hearty eater, and those with a taste for pastries that have a true European flair.
Chef Mercia Sheets came to join the team more than two years ago, enabling them to offer a full dinner menu in the evenings. With her talents, they’re able to open the restaurant at night with sophisticated, chef-prepared fine dining and are currently open Thursday through Saturday evenings. Madeleine’s has become a
favorite destination for many evening diners. At 5 p.m. they switch from “order-and-sit-down” to full-table service. A diverse selection of imported and local wines and microbrews accompany the classic French dinner menu. Live music is a big hit every Friday night. Dinner choices include wonderfully savory offerings such as Pan-Seared Sea Scallops with a Caper and White-Wine Truffle Sauce, Steak au Poivre with Frites and their signature Almond-Crusted Salmon with Honey-Lavender Beurre Blanc. The dinner menu is peppered with seasonal changes such as Coq au Vin and White Wine-Braised Rabbit Cassoulet.
Deb and Megan are happy to have Mercia on board and appreciate her contribution to the success of Madeleine’s: “Mercia is a respected and award-winning chef,” says Megan. Recently, she won the local ‘Battle of the Chefs,’ and she and Madeleine’s won their category of ‘First Course’ at the highly touted Epicurean Delight.
Madeleine’s has also been recognized many times for its very tasty pastries, and with Deb manning the stove at breakfast, they were awarded the ZBest of Spokane “Best Brunch” by diners voting through a local television station.
Breakfast Monday through Thursday is simple and delicious. Hot dishes include a variety of savory quiche, strata and Croque Madame. Each day an assortment of fresh-baked pastries such as scones, brioche cinnamon rolls, strudel and a splendid array of traditional French croissant are offered. DOMA, a locally owned and
MoRE tHAN tHEy CouLD HAVE EVER ExPECtED
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Madeleine’s Café & Pâtisserie
roasted coffee with a huge following, pairs beautifully with the pastries and is served all day by friendly and expert baristas.
Friday, Saturday and Sunday, breakfast expands to offer a classic and scrumptious menu of cooked-to-order dishes. Among the favorites, omelets, apple-topped cheese-filled crepes and hearty whole-wheat pancakes with maple butter. Also available, while they last, are Madeleine’s very tasty baked maple bars. (But don’t be late. Their guests have learned to get there early or call ahead to reserve one.) They go fast.
Lunch is served daily. The gourmet display cases allow for selections that offer diverse and refreshing new choices in enticing ways that are fresh all day, every day. They also offer alternative ingredients with farmers’ fresh organic produce and imported cheeses. Many of the cased items are vegetarian with vegan choices as well. Popular items on the lunch menu include: grilled Paninis, Hearty Macaroni and Cheese, Pot Pies, Cornish Pasties, salads, Croque Monsieur, and the popular Sliders—three mini burgers with caramelized onions, Gruyere cheese and Dijon on house-made white buns, served with pommes frites (fries).
The restaurant is truly unique to Spokane, and weather permitting, customers love to step from inside Madeleine’s through its paned French doors to the expansive and relaxing patio ideally situated on the pedestrian-only Wall Street. “Our guests love to dine alfresco. Whether they’re enjoying a fresh croissant and espresso, or a classic French dish”, says Deb. “Our European customers especially enjoy it.”
Dessert pastries include Napoleons, éclairs, Florentines, cakes, fresh fruit tarts, Paris Brest and seasonal favorites like pumpkin fudge and Buche de Noel. Beautifully displayed, they entice guests all day long to enjoy. Peanut butter sandwich cookies, award-winning ginger molasses and traditional Macaron de Paris are among some of the cookies available each day. It takes a highly trained pastry staff of four led by Pastry Chef Megan and Pastry Chef Jan Peugh to keep up with the demand for fresh pastry.
Aside from their daily duties, Deb and Meg spend a great deal of time planning special events at Madeleine’s. Each August, Madeleine’s hosts its “Place de la Madeleine” Street Fair with dozens of local artisans and live music, which continues well into the night. The first three Sundays in December are reserved for their “Breakfast with Santa.” A delicious brunch, live music, photos and Santa make these days memorable for everyone.
After a romantic proposal on Valentine’s Day at the Eiffel Tower in Paris, Megan married Aaron VanStone this summer with a wedding at the Davenport Hotel and reception, which took place on Wall Street just outside the restaurant. On the closed street, a very large chandelier-adorned tent, housed many of the 250 guests as pink- and orange-clad tables spilled out from beneath. Dozens of large vases held assorted colorful matching flower arrangements and
paper lanterns together with more than 30,000 tiny lights strung across the street. Drawing on her 16 years experience, Deb orchestrated the catering for the rehearsal dinner, reception and Sunday Brunch. Meg baked the Wedding and Groom’s cakes, which were decorated by their Pastry Chef Jan, with fondant and thousands
of handmade gum-paste flowers. Aside from the gourmet meal and delicious cake, each guest was treated to a hand-decorated Eiffel Tower cookie. It was an unbelievable night their guests are still talking about and unlike
anything Downtown Spokane has witnessed before. Madeleine’s has already begun to book weddings of the same style for next summer.
Deb, Megan and their friendly staff hope you’ll join them at Madeleine’s for breakfast, lunch or dinner, or just come in and linger over a cappuccino and pastry. Either way, you’re always welcome.
472010 SpokaneSizz le .com
“Our guests love to dine alfresco, whether they’re enjoying a fresh croissant and espresso,
or a classic French dish,” says Deb.
GETTING THERE
MADELEINE’S IS LoCAtED At 707 W. MAIN AVE. IN DoWNtoWN SPokANE At tHE CoRNER oF MAIN AND WALL StREEt. MAIN AVENuE IS A oNE-WAy HEADING EASt-BouND, AND WALL StREEt IS A WALkING-oNLy StREEt IN tHE BLoCkS SuRRouNDING MADELEINE’S. HEADING EASt oN I-90: tAkE tHE LINCoLN StREEt ExIt, ExIt #280B. tuRN SLIGHt RIGHt oNto S. LINCoLN StREEt, tHEN tuRN RIGHt oNto W. MAIN AVENuE. MADELEINE’S WILL BE oN youR RIGHt. (509) 624-2253 MADELEINES-SPokANE.CoM
48 See what’s new @ SizzlenCuisine.com
ELKINS
Enjoy DinnerThursday - Saturday
starting at 5pm Reservations available
—Catering available &
Open for private parties Sunday - Wednesday
Winner of Epicurian Delight’s “Outstanding 1st Course”Best Brunch in Spokane
Winner 2009 Battle of the ChefsSpokane Sizzle Fork-in-Cork Award
Authentic French Pastry, Casual French Dining
(509) 624-2253 | 707 W. Main Ave.madeleines-spokane.com
Madeleine’s Café & pâtisserie
707 W. Main Ave. (509) 624-2253
fRENcH PROVENçAL $-$$
A warm, welcoming ambiance greets you as
you enter this family owned, authentic French
Provençal café and pâtisserie in the heart
of Downtown Spokane’s bustling shopping
district. Whatever the time of day, Madeleine’s
is a cozy gathering place; be it for a mid-week
espresso and pastry, to meet friends for a
unique lunch experience, a weekend breakfast
of classic comfort foods or for a sophisticated
chef-prepared fine-dining experience Thurs.-
Sat. evenings. From freshly baked croissants to
traditional Croque Monsiueur or the signature
Salmon prepared with a honey-lavender Beurre
Blanc, our café makes for the perfect downtown
destination. We also have live music every Fri.
night. We are open 7:45am-5pm Mon.-Wed.,
7:45am-10pm Thurs.-Fri., 8:30am-10pm Sat. and
8:30am-2pm Sun. Madeleines-Spokane.com
Frank's diner
1516 W. 2nd. Ave (509) 747-8798
cASUAL fINE DININg $-$$
Voted Best Diner and Best Breakfast for more
than 12 years! Sit at the counter and watch
our chefs prepare, from scratch, all our menu
items. Grab a booth and enjoy our 100-year-old
family pancake recipe, extra thick Daily's bacon,
real Chicken Fried Steak, along with five fresh
gravies and grilled onions to choose from each
day at no charge. Try our malted waffles, ¼-lb.
sausage links, buttermilk biscuits and gravy,
Artisan bread bowl soups and chowders, and
more. We cook off whole turkeys and roast beefs
daily to make our legendary sandwiches. Here,
we cook more than 2.5 tons of hash browns
and 30,000 jumbo eggs each month. We have a
strong desire to purchase fresh local products
whenever possible. FranksDiners.com
Hills' restaurant and lounge
401 W. Main Ave. (509) 747-3946
TRADITIONAL & cONTEmPORARY $-$$$
Family owned and operated since 1993! We welcome you to our new home on the corner of Main and Washington, across from Auntie's Bookstore, just one block from the Performing Arts Center and new Convention Center. Our menu offers a comprehensive lunch and dinner selection, ranging from the traditional to the innovative. Use of fresh local ingredients and items from Chef David's rooftop garden—combined with personalized service and unsurpassed value—that’s what makes Hills' different. Daily lunch and dinner specials, full bar, private dining room available and reservations for any size group are always accepted and appreciated. Check our Web site for our special Brewers Dinners throughout the year. Lunch and dinner served 11am-10pm Tue.-Sat., dinner only 4-9pm Sun. HillsRestaurantAndLounge.com
anthony’s at Spokane Falls
510 N. Lincoln Ave. (509) 328-9009
SEAfOOD & AmERIcAN $$-$$$
Enjoy fresh seafood with the best view dining in Spokane! Overlooking the grandeur of the upper Spokane Falls, Anthony’s offers the finest in fresh Northwest seafood in the heart of Downtown Spokane. Enjoy warm-weather dining on the expansive deck, where the rush of water can be heard as you enjoy cocktails, lunch or dinner. In addition to the freshest seafood available, Anthony’s also offers a selection of great steaks, pasta and salads, all complemented by fresh-from-the-farm local produce, Northwest wines—including many selections from Spokane-area wineries—and microbrews. Banquet facilities are available for your special celebration. Offering lunch 11:30am-3pm Mon.-Sat., dinner 4-9:30pm Mon.-Thurs., 4-10:30pm Fri.-Sat. and 3-9pm Sun., with Sunday Brunch 10:30am-2pm. Anthonys.com
Authentic French Pastry, Casual French Dining
Enjoy BreakfastFrench toast, Omelets, Eggs,
Crêpes, Quiche, Croque Madame,fresh baked pastries
(including authentic croissants)other traditional breakfast items
Quiche & Pastries available all week—
Hot breakfast served Friday 7:45 - 11amSaturday 8:30am -12pm & Sunday 8:30am - 2pm
Lunch served dailyJoin us in the afternoon
Sliders, Hot Paninis Turkey Apple Sandwiches
Croque MonsieurAssorted Fresh Salads
Quiche, Pot Pies &Other delicious entrées
—Case Changes daily
509-624-2253 | 707 W. Main Ave. | madeleines-spokane.com
50 See what’s new @ SizzlenCuisine.com
ELKINSDowntown
Our guests savor the finest fresh fish from our own seafood company and Northwest
designer beef from the family-owned Snake River Farms and Double R Ranch while
enjoying dramatic views of Spokane Falls.
510 N. Lincoln St.509-328-9009
www.anthonys.com
Dine witha View
leftBank wine Bar
108 N. Washington St., Ste. 105 (509) 315-8623
LIgHT fARE $
Located on Washington just north of Sprague in the historic American Legion Building, LeftBank Wine Bar offers Spokane one of the largest wine-by-the-glass selections—60 to be exact. Local owners Aaron and Katrina Kelly deliver an atmosphere that captures Venice's Caffé Florian's approach to one of the world's oldest and most popular beverages. Stop in for a glass of wine and a cheese plate in the afternoon, champagne and dessert in the evening, or take home a bottle from our growing wine collection for a cozy night in. We also offer tasty light-fare cuisine, Happy Hour 3-6pm Mon.-Fri., plus wine tasting Tues. We host local live music Fri. and Sat. nights. Open 11am-Late Night Mon.-Fri., 4pm-Late Night Sat. LeftBankWineBar.com
the onion
302 W. Riverside (509) 747-3852
QUALITY fAmILY DININg $-$$
There are only two locally owned and operated Onion Restaurants in the whole world, and they are right here in Spokane. We have received numerous awards for Best Service, Best Bartender, Best Beef or Bison Burgers, NRA Best Children's Menu and Best All Washington Wine List. Our chefs prepare, from scratch, 95 percent of our 80-item menu, having a strong desire to purchase fresh, local, natural products whenever possible. We cook off whole turkeys and roast beefs to make our legendary sandwiches. Our owners are certified Angus-beef buyers, and they also purchase more than 250,000 pounds of Ranger Russets potatoes each August during Eastern Washington's potato harvest. These make our extra fancy steak fries, beer-battered fries and hash browns at Frank's Diner. We are Wi-Fi friendly. Enjoy old-school free-pour cocktails by our master bartenders, a $5 Late-Night Menu and more. TheOnions.biz
Satellite diner & lounge
425 W. Sprague Ave. (509) 624-3952
DINER cASUAL $-$$
Our friendly and experienced staff is waiting to serve you! We are located downtown, walking distance from Riverfront Park, The Convention Center and many hotels. We offer a full menu 21 hours a day from 7am to 4am daily. Come in and see why we were voted Best Casual Dining by the Washington Restaurant Association, Best Late-Night Dining by the Inlander and Irish Business of the Year, as well as the proud recipient of the Spokane Sizzle Fork-in-Cork award for Diner Worth its Salt. SatelliteDiner.com
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DOWNTOWNScratch restaurant
1007 W. 1st Ave. (509) 456-5656cONTEmPORARY & fINE DININg $-$$$
There is always a reason to come to Downtown Spokane—Scratch! At our upscale yet casual restaurant, we offer contemporary fine dining with something for everyone! Our food menu features all organic or harvested wild featuring local ingredients and includes a menu that is never stagnant (we change our menu every couple of months). We offer onsite catering in our banquet room or offsite at your desired location. We also serve a full Late-Night Menu at Rain. Scratch is open 11am-10pm Mon.-Thurs., 11am-11pm Fri. and 4-11pm Sat. Check out our menu online. ScratchSpokane.com
Steam plant Grill & Brewery
Downtown ~ 159 S. Lincoln St. (509) 777-3900cONTEmPORARY AmERIcAN $-$$
We are located in a one-of-a-kind renovated steam plant with 70’ ceilings, catwalks & original boilers. Our building has won national awards, as have our beers. We prepare Northwest & pub favorites from scratch, including making our award-winning, hand-crafted beers right on site. We also offer a full-service bar, excellent wine list & private dining rooms.
Fast eddie’s
1 W. Spokane Falls Blvd. (509) 455-8752
(Corner of Spokane Falls Boulevard & Division Street) SPORTS PUb & gRILL $
Eat at Ed’s! Fast Eddie’s isn’t just for great brews anymore! With Chef Kile Tansy on board, we now have an array of dishes that rival any neighborhood bistro, along with our all-time favorite pizzas, burgers, dogs and sandwiches. We have a landmark gathering place on a busy corner in Spokane for more than 22 years, and we have some of the happiest hours in town. Weekly specials for lunches start at 11am, Power Hour starts at 3pm ($1 domestic beer) and Happy Hour specials last until 7pm. To-go orders welcome, just call ahead. Come see why we are raising the bar on bar food at Fast Eddie’s! We are walking distance from all downtown hotels, with the Convention Center right across the street, and next to the University District. Open 11am daily and Noon Sun.
Soulful Soups & Spirits loungeDowntown ~ 117 N. Howard St. (509) 459-1190
Adding a new twist, now as Soulful Soups & SPIRITS Lounge, this cozy downtown spot is just the place from lunch to late night for a quick bite to eat with some soul! Offering warm and delicious homemade recipe soups all day, ala carte original eats during the evenings, weekly live jazz; just right for cocktails after work or between dinner and the night out. Cheers!
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Scratch RestaurantLunch, Dinner & Late-Night Dining
1007 W. 1st Ave. Downtown Spokane
(509) 456-5656
Rain LoungeHappy Hour & Late-Night Dining
1009 W. 1st Ave.
916 W. 2nd Ave, Downtown Spokane | www.WildSageBistro.com | 509-456-7575
wild Sage american Bistro
916 W. 2nd Ave. (509) 456-7575
cONTEmPORARY $$-$$$
From our extraordinary signature dishes to our scratch-baked artisan breads, crackers and desserts, we feature fresh, flavorful fare presented with flair. Now featuring a Gluten-Free Menu. Enjoy dinner or after the show with our Tapas Menu. We also have a fine selection of regional wines and handcrafted cocktails to enjoy. Reservations welcomed. Open Sun. Visit our Web site for our current menu and hours. WildSageBistro.com
rain lounge
1009 W. 1st Ave. (509) 456-5656
cONTEmPORARY & cOcKTAILS $-$$$
Opened July 2008, Rain is the must-try lounge in Downtown Spokane. Located right next door to Scratch Restaurant, Rain Lounge is unique not only because it offers great Happy Hour food and drink menu specials—the full Scratch menu is offered at Rain, even late-night (until midnight during the week and until 2am Fri. and Sat.). Try one of our signature high-end martinis without the high-end price. Come in after an evening at the Fox, after work or swing by for our Wednesday Night Social. ScratchSpokane.com
The Satellite was initially created to cater to the late-night, after-bar crowd, but in the last 12 years it has become so much more than that.
Their award-winning diner and lounge is a melting pot of society where at any time the landscape is peppered with people from all walks of life. Open 21 hours a day, the Satellite caters to the early morning breakfast bunch, the lunch-time business crowd and the after-work weary, as well as students and anyone else who wants to be treated well.
It is a destination for social gatherings to include—but not limited to—bachelor/bachelorette parties, birthday bashes, retirement celebrations and going-away parties. You can order your own first-rate bash by calling Satellite’s event planner. The famous Satellite Marquee is constantly changing to help customers celebrate the important moments of their lives. All you have to do is make a request.
The long-time staff is gracious and genuinely interested in providing guests with a unique and friendly experience. It’s a favorite destination of Spokane locals who enjoy a homemade Bloody Mary with their breakfast and anyone who wants to feel right at home when they’re dining out. In case you didn’t already know, the bacon is so good, people drive in from all over the state just to partake!
The menu is casual, the food is as good as it is affordable, and the service is exceptional. It’s the only place in Downtown Spokane that offers breakfast, lunch, dinner, great cocktails, hot coffee and a pleasant place to enjoy it all.
You can feel good about eating at the Satellite Diner because they use no trans-fat in their cooking oils and recycle all fryer grease into bio-diesel. They also recycle all glass and plastic.
In addition, they use their prime location to help support several local charities; the employers and employees feel that it is their obligation to give back to the community. Satellite’s events are legendary and have helped to raise thousands of dollars for the organizations they support.
If you haven’t treated yourself to the Satellite experience, you really should get in there and be spoiled. It’s the deluxe package of casual dining.
Satellite Scramblethree eggs, diced ham and German sausage, scrambled together with hash browns and served with choice of toast. Add cheese or gravy, or both.
Eggs BenedictAn English muffin covered with thinly sliced ham and two eggs, smothered in hollandaise sauce and served with hash browns. We also serve a vegetarian version with sautéed spinach, mushrooms and tomatoes.
Biscuits and Gravy Breakfastone large homemade biscuit smothered in sausage gravy, served with two eggs and choice of patty sausage, links or bacon. Rueben SandwichCorned beef, Swiss cheese and sauerkraut grilled to perfection and served on thick marbled rye.
Chicken Fiesta SaladCharbroiled chicken breast served on mixed greens with roasted red peppers, cheddar cheese, bacon, green onions and chipotle lime dressing.
Orbit BurgerSautéed mushrooms and red onion topped with melted provolone.
Black & Bleu BurgerA spicy 1/4 lb burger topped with crumbled bleu cheese.
Satellite BurgerDouble meat, double cheese, bacon, lettuce, tomato and onion.
Philly Steak Sandwichthinly sliced sirloin, sautéed with red onion, topped with melted provolone cheese and served on a grilled baguette.
Steak and BakeChoose from a 6 oz. sirloin or 8 oz. New york, both served with a loaded baked potato and texas toast. our steaks are hand cut in-house.
Featured Menu Items for Side Dish...
Satellite Diner & Lounge
The Post Street Ale House was named as a result of the “Name the Pub” contest, and the winner was selected just days before the opening. Located in the base of the historic Whitten and Miller buildings, which also house the luxury boutique Hotel Lusso, the alehouse opened October 2009. Kevin West, a downtown businessman, submitted the winning entry and received a cash prize and opening-night dinner for himself and some friends.
“I couldn’t be more pleased with how everything turned out,” says owner and proprietor, Walt Worthy. “We had a great crew building it; have a great crew running it. You can’t beat the downtown location or the prices. I think we’ve got a real winner,” he adds. Walt and wife Karen were available to help with the opening and personally developed the menu.
The Post Street Ale House features “good food, cold beer,” as it says on the sign. There are 20 beers on tap, rotating on a seasonal basis, ranging from the popular Stella Artois to the
regionally famous Pike Kilt Lifter. House wines, available by the glass or the bottle, are from Washington Hills out of Columbia Valley. Most entrées are priced less than $10 and include a “best ever” cheeseburger, fish & chips, fish tacos, chop chop salad, wedge salad, a delicious Reuben sandwich and fried pickles—a house specialty!
The Post Street Ale House also has six 55-inch LED television sets with breakthrough picture quality, great music and several private dining rooms—and complimentary Wi-Fi throughout. Both booth and table seating are available. The restaurant welcomes all ages (bar is 21+) and is family friendly. A private hallway connects to the Hotel Lusso next door.
The Post Street Ale House opens at 11 a.m. daily. Beer prices range from $3 to $5 per glass. Happy hour prices are $2 per glass from 3 to 4 p.m., $3 from 4 to 5 p.m. For more information, please call the Post Street Ale House at (509) 789-6900.
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Post Street Ale House
post Street ale House
1 N. Post St. (509) 789-6900
AmERIcAN TRADITIONAL $-$$
The Post Street Ale House is an urban public house specializing in traditional American comfort food, with 20 tapped beers and a full bar, catering to the city's many 'regulars' who dine out several times a week. Catch a game on one of our six 55-inch LED TVs or just catch up with friends over a pint at the bar. Located on popular Post Street in the historic Whitten Building, it is a place where anyone can feel welcome and enjoy good food and cold beer in a comfortable, casual atmosphere. We’re located next to the Hotel Lusso in Downtown Spokane. Serving lunch and dinner, we are open 11am-Close daily. HotelLusso.com
palm Court Grill at the davenport Hotel
10 S. Post St. (509) 789-6848
SEAfOOD & cLASSIc AmERIcAN $$-$$$
It's all about fresh seafood, an extensive wine list and homemade desserts. Start with one of our signature dishes such as Crab Louie, named for original hotel owner Louis Davenport. Then choose between the fresh halibut served with lemon butter, mango salsa and topped with freshly toasted almonds, or the ever-so-popular French Dip Sandwich made with slow-cooked prime rib, served on a homemade toasted baguette. Don't leave without trying our signature hot-fudge sundae sprinkled with our homemade soft peanut brittle. Serving breakfast, lunch and dinner, we are open 6am-10pm daily. Coat and tie are not required; reservations recommended. Private dining is available for groups up to 30 people. TheDavenportHotel.com
peacock room at the davenport Hotel
10 S. Post St. (509) 455-8888
cOcKTAILS & APPETIzERS $-$$
It's all about Spokane's best martinis, coldest beer and great music. Known as the place to see and be seen, the Peacock Room contributes to Spokane's vibrant downtown nightlife. Showcasing a giant stained-glass peacock ceiling and voted Spokane's Best Place to have a Drink!, the menu features such items as Giant Prawntinis, Open-Faced Crab Sandwiches and Gourmet Onion Rings. Open 11am daily and 2pm Sun. Casual attire. Private dining is available for up to 24 people. TheDavenportHotel.com
Safari room Fresh Grill and Bar at the davenport Hotel tower
111 S. Post St. (509) 789-6800
cONTEmPORARY $-$$
The Davenport Hotel Tower’s Safari Room Fresh Grill and Bar offers a full menu specializing in fire-roasted flatbreads, hickory-smoked barbecue plates, creative salads, gourmet sandwiches and delicious individual servings of classic desserts (just $2 each). Open 6am daily, we serve breakfast, lunch, dinner and Late-Night Menu. Private dining is available for up to 25 people. TheDavenportHotel.com
Spokane Wineries have raised a helping hand and are pouring support for the new Main Market Co-op in Downtown Spokane on … you guessed it, Main Avenue. On one of the busiest business district streets in the city you will find one of the most down to earth places in the region.
Once a Goodyear tire store, the location has undergone a transformation—with the help of member-investors and business supporters—into a dynamic marketplace whose mission is to nourish the community at the table, and to “…contribute to a healthier and more resilient Inland Northwest, one bite at a time.”
Being both a vehicle of delivery for local food and wine producers along with being a resource for consumers who value supporting a sustainable way of life, Main Market creates an urban oasis of sustainable local food access. The big picture includes increasing the demand for nourishment that is good for the individual, good for the producer, good for the environment and the community. With activities such as field trips to local producers and a staff committed to educating people about healthy food, it seems a natural fit to be embraced and supported by local winemakers. After all, it’s wine that accompanies some of that food to the table!
Jennifer M. Hall, Main Market Co-op’s executive director, has spearheaded the effort and been an all-around rally gal to bring this dream into reality.
Main Market has followed a natural progression under her direction; bringing investors, community organizations, members and businesses partners to the table so that Main Market can open its doors and fulfill its mission.
She feels the wineries represent that process, stating, “In general, these wineries personify why we’re excited to bring Main Market Co-op to Spokane. Just like we will have deeper relationships with many of our customers and owners, we want the same with local producers and local businesses. The co-op hopes to serve as a nexus of building community and partnerships of reciprocal benefit.” How’s that for bringing people together at the table?!
We met up with a few of those local wineries and Jennifer at Caterina Winery to discuss this connection and all seemed very excited to see the opening ring in the new year. These wineries have embraced Main Market with tours, tastings and events to raise funds for the start-up and to help generate memberships for the co-op.
Don Townshend, owner and winemaker of Townshend Cellar, has long been a supporter of promoting local businesses, including farms in the Green Bluff area where Townshend Cellar resides and now, the new Main Market. He became the first winemaker to personally become a member of the co-op. Townshend Cellar wines have been poured at many of the
Local Wineries Pour Their Support for the New Main Market Co-op
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Top left to right: Jen Westra of Caterina Winery, John Grollmus of the Elk, Patrick Kendrick of Caterina, Mike Scott of Lone Canary, Don Townshend, Townshend Cellar, Center: Sulo Abeid of Lone Canary, Front: Jill Rider of Townshend Cellar and Jennifer Hall of Main Market Co-op
572010 SpokaneSizz le .com
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Townshend Cellar, Caterina Winery, John Grollmus of the Elk and Main Market Board member, and Lone Canary Winery have all been great supporters of Main Market Co-op’s development and Saluté together to celebrate the opening and continued success of the market.
Slow Food dinners and events that promote the concept of supporting local farms and preserving the quality of the foods we consume.
Townshend Cellar is located in the beautiful Green Bluff area just north of Spokane, where local farms provide Spokane and outlying areas with fresh produce, flowers, clothing and hand-crafted foods. Local produce from the farms is ready to be picked by visitors to the bluff and will be supplying a variety of products for the Main Market Co-op as well.
The Main Market has supported the Green Bluff area with “In the Field” events, allowing visitors a field-trip experience to learn about local farmers, ranchers and processors, meeting them in the field. Townshend Cellar has been excited to be a part of the growing number of people who support buying locally–from wines and produce to freshly made foods. Don says, “It makes sense to support our local producers and growers by purchasing their products. In turn, that strengthens our local economy locally and provides us all with the best in fresh, healthy and tasty products right from our own backyard.”
Caterina Winery is another local winery that is committed to supporting the Main Market Co-op and is excited about opportunities to further develop their relationship with the market. Caterina originally opened its doors in 1993, producing hand-crafted wines that showcase premium grapes from within our state and region. On the first of November 2009, Caterina Winery supported the most successful membership drive House Party to date for the co-op. As a close downtown partner, it was an easy decision to collaborate with Main Market on a Caterina-Main Market custom private label wine.
Patrick Kendrick of Caterina is a Main Market member-owner as well as an ongoing volunteer because he believes the Market is a critical component in the development of a healthy Spokane. In addition to being employed at Caterina, Patrick is the owner of a local music booking business, Platform Booking. He is excited about this opportunity to continue to support other
local businesses, as well as growers and producers. “In addition, we look forward to the opportunity to serve as an additional
venue for Main Market when the co-op rooftop event location is unavailable. We are excited to welcome Main Market to the neighborhood and look forward to continuing to work together to bring local, quality products to
the Spokane area,” says Patrick, “ The downtown area’s first grocery store will further enhance the blossoming West End District as well as the University District that surrounds the market. It will help develop not just the neighborhood
in which it sits, but all of Spokane as well.” John Grollmus of the Porch, Moon Time, Elk and Two Seven pubs and El
Que Grill and Tequila Bar is a local successful restaurateur and board president of the Co-op. John is an active and progressive force in our community, and he can appreciate the additional conviction and contributions required to bring this project to life. As an urban dweller himself, John notes, “The absence of a grocery tops the list of challenges of living downtown. The co-op not only fills that vacuum, it provides a great opportunity for everyone in Spokane to own a part of the action. Instead of envying the cool things in other cities, this is a chance to help make real change in our community.”
“Don says, “It makes sense to support our local producers and growers by purchasing their products. In turn, that strengthens
our local economy locally and provides us all with the best in fresh, healthy and tasty products right from our own backyard.”
WINERIES POUR THEIR SUPPORT FOR MAIN MARKET
Mike Scott, winemaker at Lone Canary Winery is a native of Cambridgeshire, England. After moving to Spokane in the late 70s, he jumped headfirst into the new, local, flourishing wine industry; working first at Worden’s Winery, then Latah Creek before being involved in the opening of Caterina in 1993. In 2003, Scott teamed up with local vineyardists Steve and Jeanne Schaub to open Lone Canary.
As a firm believer in the importance of homegrown fruit as well as homegrown business (in fact, Lone Canary’s Pinot Noirs are made from grapes grown on the Schaub’s property located on the south slopes of Spokane’s South Hill) Mike supports local farmers and businesses such as Main Market Co-op. Mike and the Lone Canary staff are committed to working to support the community; whether it’s a winemaker dinner at local restaurants, or by pouring wine to support fundraisers for local charities.
In December of 2008, Lone Canary hosted one of Main Market’s ‘In the Field’ tours, a fun and educational experience showcasing our local producers and the availability of fresh locally grown produce, prepared by local chefs and served with a little local wine that perfectly suits it. For Mike,
creating terroir-driven wines that evoke the subtleties imparted by Washington’s exceptional climate and soil are a perfect pairing with other local produce.
These local wineries have shown their support by donating their delicious wines to events that helped spread the word of the co-op and—with a little wine involved—bring in a few new member-owners for the co-op. Funds from new memberships are used to stock the shelves and train new employees for the market. Bringing locally grown healthy food to the table accompanied with a glass of local wine stimulates our local economy and stimulates growth for local producers.
The highly anticipated Main Market Co-op is expected to open early 2010, and for members and supporters it can’t come quickly enough. The store will add value to the city, it’s customers and the producers it supports. They intend to offer reliable information and have a good time doing it. Making the earth’s nutritious and delicious bounty regularly available along with bulk foods, house-made to-go foods, high quality locally baked goods, and a range of additional groceries and classes; the seasonal celebrations of food at the Main Market are sure to keep us all checking in to see what’s new!
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FIND THEM!MAIN MARKET CO-OP:
44 W. MAIN, DOWNTOWN.
CATERINA WINERY:
905 N. WASHINGTON,
DOWNTOWN (509) 328-5068
LONE CANARY WINERY:
109 S. SCOTT ST. #B2,
DOWNTOWN (509) 534-9062
TOWNSHEND CELLAR WINERY:
16112 N. GREENBLUFF RD.,
COLBERT WASH. (509) 238-1400
The Main Market is also one of Spokane’s Sizzle’n hot spots to pick
up your free copy of the Spokane Sizzle as well! We know that being the
latest hot spot for great locally grown food and our fine local wines will be
perfect place to have magazines available for our fans.
Townshend Cellar tasting room
592010 SpokaneSizz le .com
The story of Dry Fly Distillery is a bit of a fishing tale—with a twist—which is about all you’d want to add to their award-winning product. Five years ago, Kent Fleischmann and Don Poffenroth were out doing a little fishing and sipping on what was considered the world’s finest vodka when they wondered what happened to the spirit: When did it become a flavorless, odorless base for cocktails? They refuse to disclose the brand that offended their palates, but they decided that liquor needed to be made better—so that’s what they did.
Instead of lamenting the demise of vodka, they quit their corporate jobs and drafted a bill that would make distilling legal in Washington State. These maverick distillers have not only provided Spokane with a treasured local business, but the entire state with a new industry.
When hatching their plan, they decided to do it right. They choose to be very inefficient and take no short cuts, which is generally the way of small distilleries. They use only locally grown ingredients including their wheat, which is provided by a 105-year-old homesteaded family farm in Rosalia, Wash. The boys at Dry Fly work hard to support the community that supports them. In doing so, they have created award-winning, memorable, world-class spirits and a heck of a fishing tale.
As a result, the community is hooked. Their portfolio includes vodka, gin and limited-release small-batch whiskies, which are sold nationally.
In 2009, their vodka won The San Francisco International Spirits Competition. Our little Spokane distillery went to play with the big boys and brought home the big one! They competed against 200 other bands for the coveted title of the spirit industry.
Stop by to see their impressive operation and be a part of the experience. It’s worth the visit. You can partake of their product in their tasting room and check out the gift shop to buy loot for your favorite fisherman. Drop by on Saturday early afternoon for the visual experience of community bottling. They are open daily for tours—unless they’ve gone fishing.
Grab a bottle of Dry Fly, and remember, responsible drinkers support local distilleries! Get in there and taste the difference—but don’t bother if you’re in possession of a sissy palate interested in coloring up your liquor with a lot of fluff—Dry Fly stands on its own.
1003 E. Trent Ave. #200 • (509) 489-2112 • DryFlyDistilling.com
Dry Fly DistillingMAkING LoCALLy MADE, INtERNAtIoNALLy CoNSuMED SPIRItS
UNIVERSITY DISTRICT
“The ambition of every good cook must be to make something very good with the fewest possible ingredients.”Urbain Dubois (1818-1901)
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UNIVERSITYDISTRICT
Neighborhood Spotlight
GONZAGA BULLDOGS
University DistrictJust a short walk from these higher institutions of learning
you will find Downtown Spokane and the longtime favorites at the corner of Division and Trent: Fast Eddie’s, Talotti’s 211, The Red Lion Pub & grill and The Globe. Heading on east into the University District will take you through the new buildings that include Eastern Washington University and Washington State University’s Riverpoint Campus and SIRTI; you will also find Gonzaga’s Washington Trust baseball field and the McCarthey Center Stadium. Just east of Hamilton and Trent is RiverWalk, the location of Dry Fly Distilling, Washington’s first craft distillery, and Northern Lights Brewery. Also known as the Logan neighborhood, a little north on Hamilton will present you with David’s Pizza, Wolffy’s, The Pita Pit, Ionic Burrito, Jack & Dan’s and the Bulldog—the Sizzle’n scene for the college-aged population. You will quickly realize that the U-District is a fun and exciting place to eat, drink and be merry.
There’s a lot of fun happening with the growth of the campus enrollments, and the options are endless. With the key design supporting pedestrian and bicycle-based populations, the district provides a vibrant mixed-use environment with housing, campus facilities and amenities, along with shopping, dining and meeting places. Adjacent to the central business district featuring Riverfront Park, a vibrant downtown, excellent recreation and a thriving cultural and arts community, Spokane’s University District offers the ideal learning environment.
Nestled between Division and Hamilton and surrounding the Spokane River is the University District. A growing community of higher education and developing technology, this neighborhood is bustling with both students, as well as long-term residents who still live in the homes they grew up in. Located directly east of Spokane's Central Business District and downtown, one finds the heart of the district. Resting on the south bank of the River is the Riverpoint Campus, made up of the Spokane campuses of Eastern Washington University,
Washington State University and Spokane Intercollegiate Research & Technology Institute (SIRTI). On the north side of the river lies Gonzaga University and Gonzaga School of Law.
office space designed to accelerate innovative companies, it has been the foundation for many of Spokane's technology startups. SIRTI offers a number of classes ranging from the early steps of how to pitch business ideas to the final steps of dealing with government contracts.
Washington State University SpokaneSpokane is home to Washington State University’s urban research campus. WSU Spokane
combines the top scholarship of a nationally ranked research university with the opportunities of a metropolitan setting featuring advanced studies in health sciences and professions, design disciplines, science and technology, social and policy sciences, and education. The faculty is world-renowned; the facility state-of-the-art; and the student body diverse.
612010 SpokaneSizz le .com
Hauser Lake
Gonzaga University Gonzaga University
is a private four-year comprehensive university with an education philosophy based on the Ignatian model that aims to educate the whole person—mind, body and spirit—an integration of science and art, faith and
reason, action and contemplation. Founded in 1887, the school enrolls nearly 7,000 students in 92 undergraduate and 21 graduate programs. The campus is situated on 108 acres along the north bank of the Spokane River and is within a 10-minute walk of downtown. On campus grounds one will find the Jundt Art Museum with its traveling exhibits and Gonzaga University's growing art collection. The Gonzaga Bulldogs are consistently one of the highest-ranking NCAA DI teams in the country. Gonzaga is named after a young 16th century Italian Jesuit, Aloysius Gonzaga, who died in Rome trying to save young people from the plague and was later named the patron saint of youth. GU, immersed in humanistic, Jesuit and Catholic traditions and values, also contributes to the public interest through commitment to community service.
Gonzaga School of Law is one of three in the state, preparing students from around the country for careers in the legal profession and even held session of the Washington State Supreme Court in its beautiful facility.
Eastern Washington UniversityEWU is a driving force for the culture, economy and
vitality of the Inland Northwest region, with its beautiful main campus in Cheney, Wash., its NCAA Division I athletics and opportunities for hands-on, real-world learning provide a classic, yet unique college experience. Eastern is proud to offer the state's best economic value in public education. This has made it an institution of opportunity for many students seeking an education that will provide them the skills and training critical to succeed in today's changing work environment. Eastern also provides the opportunity to study one-of-a-kind, in-demand disciplines such as biotechnology, cyber security, forensic science, entrepreneurship, children's studies, dental hygiene and urban planning. In addition, Eastern is the only regional university in the state to offer a doctorate in physical therapy.
Spokane Intercollegiate Research & Technology Institute (SIRTI)
The Sirti Building on Riverpoint Boulevard first opened to companies in 2006. This facility was built with a $3-million grant from the US Department of Commerce and Economic Development Administration, along with matching local private funds. Featuring state-of-the-art wet labs, as well as light manufacturing space and conventional
david’s pizza829 E. Boone (509) 483-7460PIzzA & ITALIAN $-$$
Consistently voted No.1 Best Pizza in the Inlander Readers’ Poll since 1996! We continue to provide outstanding quality with every traditional handcrafted New York-style pizza, Stromboli and Calzone served. Dine in or take out. And we offer off-site catering for groups of 100 to 1000! Our goal is to serve consistent outstanding taste, generous portions and exceptional service that will exceed your expectations. Serving lunch and dinner daily! DavidsPizza.com
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A Sampling of our MenuJambalaya A mildly spicy dish consisting of andouille’ sausage, prawns, tomatoes, onions, celery and bell peppers. Served over a bed of rice.
Bangers & Mash A European pub tradition consisting of bratwurst served over mashed potatoes and gravy.
Black Bean Nachos Cheese, black beans, tomato, onion, black olive, jalapeno peppers, oven baked and topped with sour cream. Served with warm tortilla chips and our homemade salsa.
Brewers Wings We’re famous for our Brewers Wings! Served spicy hot with ranch dressing, carrot and celery sticks. Can’t handle the heat? Request our BBQ wings instead.
Reuben Thinly sliced pastrami with sauerkraut, melted Swiss cheese and 1000 island dressing on marbled rye bread.
Fish Tacos Seasoned cod simmered in our very own Bulldog ale, wrapped in a flour tortilla with cabbage, cheddar and jack cheese, topped with peach mango salsa, served with black bean salad.
Roasted Garlic Burger 11/3 lb. beef patty topped with cheddar cheese, whole roasted garlic and caramelized onions served on a Kaiser onion bun.
DessertsCrème Brulee Made from scratch in house.
Chocolate Dunkel Float Vanilla ice cream and chocolate dunkel ale.
Blueberry Ale Ice Cream Homemade with our blueberry ale.
Chocolate Dunkel Ice Cream Homemade with our chocolate dunkel ale.
1003 E. Trent Ave. at Riverwalk (509) 242-BREW (2739)
Thank you for 16 successful years as the Inland Northwest’s favorite
micro-brewery!
Where Great Food and Great Beer
Unite...
dry Fly distilling1003 E. Trent Ave. (509) 489-2112(AT THE RIVERWALK PLAzA)
Washington’s first distillery since prohibition is making award-winning vodka, gin and whiskey. All our brands are carefully made from local products “from farm to the bottle.” We offer free tours, free tastings, not-free bottle sales and a not-free gift shop. Come see how it is all made! We are open 8am-5pm Mon.-Fri. and 8am-3pm Sat. (Sat. we are usually bottling our goods from 11am-3pm) and closed Sun., unless we’re fishing, and then none of these hours can be trusted, so you better to call first. DryFlyDistilling.com
Fast eddie’s1 W. Spokane Falls Blvd. (509) 455-8752
(Corner of Spokane Falls Boulevard & Division Street) SPORTS PUb & gRILL $
Eat at Ed’s! Fast Eddie’s isn’t just for great brews anymore! With Chef Kile Tansy on board, we now have an array of dishes that rival any neighborhood bistro, along with our all-time favorite pizzas, burgers, dogs and sandwiches. We have a landmark gathering place on a busy corner in Spokane for more than 22 years, and we have some of the happiest hours in town. Weekly specials for lunches start at 11am, Power Hour starts at 3pm ($1 domestic beer) and Happy Hour specials last until 7pm. To-go orders welcome, just call ahead. Come see why we are raising the bar on bar food at Fast Eddie’s! We are walking distance from all downtown hotels, with the Convention Center right across the street, and we’re next to the University District. Open 11am daily and Noon Sun.
northern lights Brewing Co.1003 E. Trent Ave. (509) 242-2739
(At The Riverwalk Plaza) AmERIcAN cASUAL $-$$
Thank you Spokane for 16 successful years of brewing history as the Inland Northwest’s favorite micro-brewery! Located near Gonzaga University, we offer lunch and dinner daily, more than eight year-round brews on tap and more seasonal ales, a full-service bar, and lunch and dinner. With our daily specials, we have a rotating eclectic menu from seafood and pastas to steaks; kids and families are welcome. Sports enthusiasts enjoy our big- screen TV, and being blocks from Gonzaga events makes us a great home plate for ZAGS fans! We have a banquet room and riverside patio for seasonal outdoor dining! We also sell all brands of imported and domestic kegs for parties to-go! Open 11am daily. NorthernLightsBrewing.com
“Local guys makinglocal booze withlocal ingredients.”
Washing
ton’s
First
Distille
ry
Dry Fly Distilling
Making Award Winning Vodka, Gin & Whiskey
Open 8 am - 5 pm Mon.-Sat.
Tours & Tastings Gift Shop
Come See HowIt’s All Made.
1003 E. Trent(509) 489-2112
DryFlyDistilling.com
UNIVERSITYDISTRICT
White Box Pies opened in 2002 in a small, out-of-the-way location in the Spokane Valley by Shirley and John Glodt. Both were still working full-time jobs and working at the bakery making retail and wholesale pies.
“The reason we started making pies was because John made some of his pies for my family at the holidays. We all fell in love with them!” says Shirley.
John always made pies in his restaurant north of Eureka, Mont., back in the 80s. He developed around 40 different pie recipes that are the core for the more than 70 different pies we make today. At one point, Shirley decided to take a few samples of his pies door to door and to local businesses to see if Spokane would be equally impressed.
Of course, commercial enterprises and the public were as impressed as the family, and samples turned into sales orders. The first storefront location opened on Pines Road in October 2002. Customers could only walk in the door about eight feet and choose from about 20 different pie selections baked that day. As their first Thanksgiving approached, they were absolutely swamped with orders for the holidays.
“We stayed up for three straight days and nights
baking orders. We were making and baking as fast as we could!” Shirley says. Now, after two moves and seven hard-worked years, White Box Pies Bakery & Café is busier than ever. Cheesecakes and more desserts were added as their wholesale business took off and kept evolving as their customer demand did. In 2005, they moved to a retail space on Sullivan Road, where they opened a café to serve lunch and desserts. Shirley is the business manager and cooks for the café; enlarged the dessert menu by adding items such as cream puffs, cake, dessert bars, apple dumplings and much more. She added gluten-free products in 2008 by varying the recipes she had already successfully used. Today, several family members work in various capacities. Shirley’s mother, Irene, at 78, helps with prep work in the kitchen two days a week; daughter-in-law Michelle is the primary pie-maker, working in the evening after hours. Daughter Leigh is the front-end manager/web creator/shipping clerk/waitress.
“People compliment us on how good everything is!” says Shirley. We have people come from out of town to get [pies and gluten-free items], and they comment on what a great selection there is and how nothing compares to us where they live. Our biggest compliment is when someone asks if we are a franchise ... Not yet, someday! Do you want to buy the first one?”
“We struggled our first five years in business, now, in economic times that are difficult for many restaurants, we are doing very well. Whatever we are doing, if it’s the location, the food, the desserts, whatever it is, we worked hard for it, and it’s paying off!”
Ready for a taste? White Box Pies is located at 28 E. Sharp Ave. (Ruby & Sharp) just north of Downtown Spokane. (509) 927-8850 Open 9 a.m. - 6 p.m. Mon.-Fri 11 a.m. – 4 p.m. Sat.
White Box PiesWHItE Box PIES BAkERy & CAFé kEEPS oNE SPokANE FAMILy VERy BuSy INDEED.
White Box Pies
fresh, handmade, from-scratch pies, cheesecakes and desserts
(509) 927-8850 • 28 E. Sharp Ave. • Spokane WhiteBoxPies.com
White Box Pies
white Box pies Bakery & Café28 E. Sharp Ave. (509) 927-8850DESSERT, DELI & bAKERY $
It’s all about good-tasting, high-quality food, with exceptional service and a comfortable atmosphere. Our lunches and desserts are made in-house, every day, from scratch. Choose from more than 15 sandwiches, three soups and 11 salads. We have a Gluten-Free Lunch Menu with sandwiches made on our fresh-baked gluten-free buns, soups, salads, pot pies and quiche. You can order desserts for most special dietary needs. Of course, you will find fresh, delicious pies and handmade desserts in our display cases all day. We’re famous for our fresh huckleberry pies and decadent cheesecakes. We even ship pies and select items to all 50 states and Canada. White Box Pies has been voted into the top three dessert bakeries in Spokane by Z Best of Spokane 2009. We are open 9am-6pm Mon.-Fri., 11am-4pm Sat. and Closed Sun. WhiteBoxPies.com
64 See what’s new @ SizzlenCuisine.com
UNIVERSITY DISTRICT
Living gluten free is not as terrible as one would imagine, nor is it
holistically impossible to accomplish for that matter either. For starters,
packaged foods are nearly obsolete for the gluten-free crowd, and for those
items that are in question of possible gluten-freeness, the advent of movable
type way back when has made it not only possible, but a legal requirement
for ingredients to be printed on package labels. How about that? If it is
a product marketed specifically for its gluten-free character, the chances
of such merit strewn across the package in bright bold visible letters is
highly likely: Barbara's Puffins Honey Rice Cereal … gluten free; Quinoa
Spaghetti-Style Pasta, a gluten-free food; grassy LÄRABARS, gluten free!
However, those products that are not peddled specifically for being gluten
free, but rather just happen to be, such as Kellogg's Rice Krispies, Nature
Valley Oats ‘N Honey granola bars and Captain Crunch, do not broadcast
their club membership quite so boisterously, though are easily identifiable by
a quick—though thorough—inspection of the ingredients list. And, well,
if it's not packaged, then the ingredients are already known. Ergo feeding
oneself gluten free at home is not only doable, but rather enjoyable, and,
dare I say, easy? But watch out for that soy sauce, the cheeky little bugger.
Now eating in-home has been made not only enjoyable but safe for the
consumer, however, eating out for a gluten-free dinner can be quite the head-
pounding nightmare. Not only is one unaware to the exact ingredients that go
into each dish, but at the same time must rely solely on the word and “yeah, I
guess so” attitude of the confused waiter. Better not chance it. Waiter, I'll take
the salad. There is a perk, however, in that the gluten free-ers of the world
do become quite savvy in lettuce-leaf identification. But there's a better way.
Options are starting to appear, even here in Spokane. A revolution? Perhaps.
Would it surprise you to learn that there are some dozen restaurants in
Gluten-Free Eating in Spokane
It’S EASy! Photos and Story By: Mallory Ferland
Spokane that not only serve gluten-free options but have full specific menus for
it? Yes, breathe. While yes you can eat anywhere provided there are vegetables
around, the question is, do you want to settle? Chefs and restaurateurs across
the country (and around the world) are beginning to answer this question for
themselves: No, no one should have to settle. And here in Spokane, gluten-free
menus are beginning to pop up everywhere from the family style Old Spaghetti
Factory where you can ask for corn rotelli with any sauce, to the trifler more sassy
Downriver Grill. Granted yes, it would be great if the Palm Court Grill could just
make their Scottish Smoked Salmon Vodka Penne with rice noodles instead, oh
life would be just that much easier, but baby steps. The gluten-free menu offered
at the Downriver Grill is uncommonly extensive and is accompanied by the
very-welcomed intricate list of ingredients; reassurance for the doubting Toms
out there. Scallops, Salmon, Herbed Chicken Risotto, Flat-Iron Steak, Thai
Steamers—all without fear of hidden gluten sauces and sneaks. Maggie's South
Hill Grill is another local leader
in offering a distinct gluten-free
menu, with such items as Gluten-
Free Spaghetti, Thai Chicken
Noodles and Halibut Tacos.
The joint that takes the cake in
Spokane, in a word, undoubtedly
is Twigs Bistro, not only for their
appetizers and entrées, but for
their sandwiches—sandwiches!
The Twigs Meza is described as
a “toasted gluten-free bun sliced
thin served with garlic hummus,
olive tapenade, spiced tomato
confit and marinated feta drizzled
with extra-virgin olive oil.” Did
he say bun? Sandwiches include
the Salmon and Brie, Classic
Signature Burger, Curried Ahi and Blue Steak Sandwich; entrées range
from Pepper Salmon to Steak Penne and Crab Mac and Cheese; and
don't feel bad if regression occurs, for their gourmet salads such as Pear,
Beet and Toasted Pecan Cesar would bring any carnivore to his knees.
Other great gluten-free dining options in the Spokane area include P.F.
Chang's, Winger's, Bonsai Bistro & Sushi Bar, Outback Steakhouse, Mustard
Seed, Wild Sage American Bistro, Italian Kitchen, Soulful Soups & Spirit,
Mizuna, HuHot Mongolian Grill, Top of India, Mustard Seed, Frank’s Diner,
Thai Bamboo, Bistro On Spruce and Lindaman's. Grocery markets and gluten-
free product retail in the Spokane area include Fred Meyer, Huckleberry’s, Yoke's,
White Box Pies & Deli, Fresh Abundance Local and Organic Food Shop, and
Pilgrim’s Market in Coeur d’Alene. And, if visiting the Gonzaga campus, the
dining services offer an entire buffet of specific gluten-free options including
pastas, breads, muffins and more, right in the dining hall. Now that is progress.
Traveling and dining out gluten free is more often than not a headache,
however, knowing where
to go and what to ask can
make your experience, and
your friends', partner's,
family's—whoever—more
enjoyable as well. So get out
and eat gluten free Spokane.
Find More
Gluten-Free
Eating in your
Neighborhood
@ SizzlenCuisine.com
GoOnline
652010 SpokaneSizz le .com
Lindaman’s celebrated it 25th anniversary in 2009, with appreciation to its customers who have been supportive for a quarter century.
In 1984, Merrilee Lindaman and her brother, David, felt the need for a change and wanted to live their passion for food and community. With the help of Washington Trust, Phil Stanton, his wife, Margie, and other community leaders, Merrilee and David were able to gather enough support to buy what was needed to get their business on its feet and running. The Stantons have been supporters of Lindaman’s from the beginning and have been regular customers for the past 25 years.
“Washington Trust Bank went out on a limb because it had faith in us and our vision for this community,” says Merrilee. “The list of those persons who had confidence in us is endless, and these are the very same people we continue to serve as our customers. Pictured above are generations of loyal customers; parents, children, grandchildren, all regulars . . . and many have worked for me over the years.”
After 25 years, Lindaman’s is still standing strong, and has become so much a part of the community that has embraced it since the beginning. What is it that has made this restaurant and gourmet-to-go a long standing establishment that it is? Easy, Merrilee’s love and passion for what she does.
“We wanted to cook, we wanted to interact with people, we wanted community,” says Merrilee. “Find out what you love, and then do that for your life.” And that she has.
According to Merrilee, “When I make a rhubarb pie, I know whose face is going to smile when they see it in the case.”
The love Merrilee brings to the kitchen is seen in each dish prepared and served at Lindaman’s. Everything is made from scratch; nothing is premade. Whipping cream and butter are always in good use in the kitchen. The pride is in the details. The joy is all about making it. It may take four days to make it from scratch, but it is worth every second. “I love where my heart is when I’m cooking,” says Merrilee.
Lindaman’s values its community support and returns it on a regular basis, contributing food and help to local non-profit organizations like the Vanessa Behan Crisis Nursery and Crosswalk.
Lindaman’s has continually locally sourced its ingredients and supports the Main Market Co-Op. It was one of Spokane’s original smoke-free restaurants. For Merrilee and her staff, it is buy local, think global.
Through food, community comes together, and Lindaman’s is just the spot for that.
1235 S. Grand Blvd. • (509) 838-3000 • Lindamans.com
Lindaman’s Restaurant & Gourmet To GoBRINGING A CoMMuNIty toGEtHER FoR MoRE tHAN 25 yEARS
SOUTH HILL
“The bagel is a lonely roll to eat all by yourself because in order for the true taste to come out you need your family. One to cut the bagels, one to toast them, one to put on the cream cheese and the lox, one to put them on the table and one to supervise.”Gertrude Berg (1899-1966)
SE
CTIO
N I
NTR
O
Merrilee with her customers in the restaurant by the display case
66 See what’s new @ SizzlenCuisine.com
ELKINS
When someone says “the South Hill” is their location, you may want to ask them to be a bit more specific! Spokane’s South Hill encompasses several different areas, all equally worth a mention, and a visit.
SOUTH HILL & MEDICAL CENTER AREA
Neighborhood Spotlight
The lower South Hill is what we at the Sizzle office like to call the Medical Center area near Sacred Heart and Deaconess Medical Centers. This is where doctors’ offices and medical centers are the scenery, and the nearby restaurants pepper the hillside landscape in between the trees and tall buildings. The area is focused on serving those who work and visit the doctors’ offices there, and nearby Beau K Florist is helpful for that hospital visit. The South Hill Medical Center area lies south of I-90 along Downtown Spokane, and the street numbers are approximately from 5th through 14th avenues, first along Grand Avenue, and then the rest of the South Hill branches out from there up the hill to 57th Avenue.
The east side of the South Hill, the South Perry Business District, is a quaint neighborhood that is home to the beautiful Liberty Park Florist, the Shop Coffee House—which hosts outdoor movies in summertime—the Perry Street Café and Lorien Herbs, the resident natural foods store housed in a charming Dutch windmill building.
The west side of the South Hill, along Monroe, is the location of Huckleberry’s Natural Foods Market, a community market that is the hub of the gourmet lifestyle in the neighborhood. Just south is Picabu Bistro and Bennidito’s Pizza, near Rosauer’s grocery store.
The center of it all is the Medical Center
neighborhood where medical center visitors can enjoy the speedy Qdoba Mexican Grill and Quizno’s, Press, Samurai Sam’s and longtime favorite the Park Inn/Park Plaza. Just up the hill is Ginger Asian Bistro & Sushi Bar, Fiesta Mexicana, Lindaman’s Gourmet To Go (and dine in) and Bangkok Thai near 14th Avenue and Grand.
Just a little way further up the hill to 18th Street will reveal one of the most beautiful attractions in Spokane—Manito Park. During summertime they open a café, and just east of the park is the Rockwood Bakery, a charming neighborhood gem and popular meeting place that serves beautiful bakery items and lunches with soups and salads. The huge Devil’s Food Cupcake alone will make a visit worthwhile.
A little further south on Grand to 29th will bring you to the corner very near Gordy’s Sichuan Café. It is worth finding, so don’t give up! Turn right after the intersection of 29th and Grand, and look to the right behind the shopping
center where Slick Rock Burritos and The Chalet Restaurant are. New to the neighborhood here is Vintages at 611, located behind a bank on the south east corner of 29th and Grand.
East on 29th will take you to one of the shopping hubs of the South Hill at Southeast Boulevard and 29th. The neighborhood favorites here include Villagio’s Pizza, Thai Cuisine by Knitpa, Great Harvest Bread Company, Casa de Oro, and further east, the popular Maggie’s South Hill Grill, Two Seven Public House, Vin Rouge
672010 SpokaneSizz le .com
LINNIE’S THAI
SACRED HEART MEDICAL CENTER
Live Deliciously
offering the Finest Artisan Bread and Pastries
5620 South Perry Street (509) 448-2383 • Lunaspokane.com
E. 501 30TH AVENUESPOKANE, WA(509) 747-1170
and Thai Bamboo. Newly remodeled in this shopping center is Hugo’s on the Hill. Hugo’s is Spokane’s first boutique bowling alley, with a unique scene and bistro-style food. This neighborhood is a popular place to take a date, so you should know that Stanek’s Florist is nearby on 27th Avenue, and it’s a great place to pick up your free copy of the Sizzle!
Nearby is the intersection at 29th and Regal. Heading south on Regal will take you up the hill to 43rd, where you will find Twigs, Waddell’s Pub & Grill and the Laguna Café, which offers live music and a great wine and beer selection. In the shopping areas there are Ferrante’s Café and Round Table Pizza, two popular family friendly spots.
And, if your trip to the South Hill means fine dining like no other, Luna is up the hill, west on 57th from Regal and offers its own unique restaurant garden paradise at the corner of South Perry and 57th. This top-shelf restaurant is one of the most reliably pleasing, always creative and wonderfully hospitable in Spokane, and the wine list is but a mere morsel of their exquisite cellar collection shared.
FIND YOUR COPY OF THE SIZZLE AT APPLE SPICE JUNCTION
68 See what’s new @ SizzlenCuisine.com
ROASTED GARLIC & ONION BREAD French bread slices loaded with oven-roasted onion, garlic and butter. Available with melted gorgonzola cheese for an extra cost. EPH
CREAMY CURRY SALAD Romaine lettuce tossed with red onions, candied walnuts, red grapes, celery and our creamy curry dressing.
CAESAR Our own house-made dressing, made without raw eggs, tossed with crisp romaine lettuce, Parmesan cheese and croutons. EPH
BUFFALO CHICKEN A lightly breaded chicken breast topped with our secret hot sauce, melted mozzarella cheese and a carrot/celery slaw, served on a toasted bun with blue cheese dressing.
THE MOON BURGER A six-ounce, lean, hand-formed patty, char-grilled and topped with melted cheddar and caramelized onions. Served with mayo, lettuce and tomato on a toasted bun. EPH
ANASAZI BEAN BURGER These hearty beans provide the nutty flavor in our hand-made bean burger. It’s pan seared, topped with melted cheddar and served on a grilled bun with lettuce, mayo, red onion and tomato.
74th ST. GUMBO Inspired by Seattle’s finest Ale House. Chicken, sausage, shrimp and vegetables in a traditional sauce served over rice. It’s hot!!! EPH
SALPICON A traditional Texan beef taco with shredded beef, chipotle peppers, jack cheese, red onions, cilantro and roasted poblano peppers. Served with warm flour tortillas, green rice and an Ancho aioli.
THAI COCONUT PRAWNS Coconut-breaded prawns are fried and served over jasmine rice then topped with a Thai peanut sauce. Garnished with basil and served with a cucumber salad and toasted French bread.
TACOS DE PESCADO Two warm flour tortillas stuffed with beer-battered and deep-fried fish, shredded cabbage and Mexican white sauce. Garnished with a lime wedge, a radish and a roasted jalepeno and served with ranch-style beans.
CHICKEN CAESAR SOFT TACO A tender grilled chicken breast tossed with romaine lettuce, fresh tomatoes and our famous Caesar dressing, stuffed into a warm flour tortilla and served with a creamy chipotle and roasted corn pasta salad. EPH
*EPH denotes items also available at the Elk Public House*
A Sampling of our Menu!
EveryNeighborhood Should be So Lucky!
Traditional Food and AlesHandcrafted Beers on Tap and Cocktails
Our website? www.WeDontHaveOne.com
The Elk Public House 1931 West Pacific, Spokane
Browne’s Addition (509) 363-1973
Two Seven Public House 2727 South Mt. Vernon #5, Spokane South Hill (509) 473-9766
Opened in April 2008, the Two Seven quickly gained a reputation as one of Spokane’s best kept secrets. Tucked away in the Northwest corner of the Lincoln Heights shopping center, The Two Seven follows the same simple concepts as her sibling restaurants, The Elk in Browne’s Addition, Moon Time in Coeur d’Alene and The Porch in Hayden Lake: great food and drink in a cozy atmosphere that won’t break the bank.
While The Two Seven shares a couple menu items with the other locations, new dishes like the Salpicon and the Buffalo Chicken Sandwich have staked out their place on the menu for what is sure to be a long run. Along with our inventive house-made soups and weekly specials, everyone is sure to find their new favorite.
Let’s not forget about the bar! This past fall, The Two Seven has remodeled the bar, getting rid of the three big communal tables for seven small intimate tables, a perfect spot to enjoy one of the 16 beers on draft, a glass of Washington wine or a cocktail from the full bar.
That’s not the only change in the works. “We recently put in three more booths to break up the space a little,” says General Manager Marshall Powell.
So whether you’re looking for a place to take the whole family to without going broke, or just a cozy spot for a beer and a snack, check out The Two Seven and see why they say, “Every neighborhood should be so lucky.”2727 South Mt. Vernon #5 • (509)473-9766 • WeDontHaveOne.com
the two Seven public House2727 S. Mount Vernon #5 (509) 473-9766PUb & gRILL $-$$
The Two Seven Public House was added to our restaurant family in 2008, which includes Moon Time in Coeur d’Alene, The Porch Public House in Hayden, the Elk Public House and El Que in Browne’s Addition. At Two Seven, you will find a menu featuring fresh salads, soups, sandwiches and pastas all made from scratch. We offer a great selection of micro-brewed beers, wines by the glass and freshly squeezed juice cocktails served in a comfortable pub-style atmosphere. Open 11am daily. For menu, specials and more, visit our Web site. WeDontHaveOne.com
SOUTH HILLapple Spice Junction514 S. Washington St. (509) 456-2162 LUNcH & cATERINg $
Spokane's culinary scene recently got a dash of spice ... Apple Spice that is. Locally owned and operated and specializing in catering for large or small groups, Apple Spice Junction offers an eclectic menu that is sure to hit the spot no matter what you or your group is craving. Let us do all the work for you and make your event a success! We can save you time and money. Call or check out our Web site for our regular menus and Cost Conscious Menu. Looking for something casual and quick? The Box Lunch Menu is right up your alley, offering superb sandwiches, soups and salads. Maybe a holiday event is in your future? From main-course classics like Prime Rib Roast and Rosemary Chicken, to decadent desserts like Dutch Apple Pie, Apple Spice can make your next holiday event one to remember. Why slave away preparing food for your next meeting or event? Let the experts at Apple Spice handle it for you! And remember, with Apple Spice it's always: Ordered. Delivered. Delicious. Hot-meal catering service for breakfast, lunch and dinner Mon-Sun. Deli restaurant open for lunch only 10am-3pm Mon-Fri. AppleSpice.com/Spokane
Bouzies Bakery5620 S. Perry St. (509) 443-6850
(Located inside Luna)
Here at Bouzies Bakery, we offer the finest artisan bread and pastries. Pure ingredients and time-honored methods work together to create breads that are as beautiful to look at as they are delicious to eat. Our French oven was designed specifically with artisan-style breads in mind. The hand-shaped loaves are baked directly on a stone hearth and are surrounded by steam in the early stages of baking, allowing the bread to generously expand before developing a delicious crisp crust. We use Shepherd's Grain flour in all of our products. Grown and milled locally, it is superior in quality and unmatched in flavor. Our breads are available wholesale to restaurants and for purchase at Luna, Huckleberry's, Eggers and Cafe Marron. Pastries are available at Chocolate Apothecary and Caffe Delicio. LunaSpokane.com
lindaman’s1235 S. Grand Blvd. (509) 838-3000
(Near Sacred Heart Medical Center)EcLEcTIc bISTRO $-$$
Thank you Spokane! We are celebrating our 25th anniversary, and it’s all because of you, our loyal customers. Here at Lindaman’s, guests can enjoy not only our gourmet scratch-made cuisine to be enjoyed here or our gourmet to-go entrées to be enjoyed in the comfort of your own home, but cocktails—made from our own infusions using fresh herbs and freshly squeezed juices combined with local craft distiller, Dry Fly liquor—and coffee. We proudly serve DOMA coffee, so come and taste the different roasts at our Brew Bar, where coffee is dripped with each individual cup. We support our community food businesses and the new Main Market Co-op! Open 8am-9pm Mon.-Sat. Lindamans.com
luna5620 S. Perry St. (509) 448-2383
(Corner of Perry Street & 57th Avenue)LOcAL SEASONAL NORTHWEST $-$$$
High atop Spokane's South Hill, Luna offers its guests a full-service lounge, classic marble-top dining areas, a beautiful private dining room (The Garden Room), a delightful rose-enclosed terrace and our magnificent flower garden courtyard for truly al fresco dining and lounging. Here at Luna, partnerships and community are important to us. We proudly support farmers and artisans of the Inland Northwest, using locally grown food and seasonal and sustainable ingredients. We believe in "Going Green" and practice it in every aspect. Reservations are encouraged. We also offer catering services in which we are sure to exceed your expectations with our dedication to outstanding cuisine, exceptional service and creative presentations. We are open 11am-Close Mon.-Fri. and 9am-Close Sat.-Sun., serving brunch 9am-2pm. LunaSpokane.com
thai Cuisine by knitpa2526 E. 29th Ave. (509) 535-2112
(Next to Hastings)THAI $-$$
We only use the finest ingredients and raw products which contain no preservatives and no MSG. Our authentic Thai cuisine is certified Thai Select, meaning our food, hospitality and atmosphere are certified authentic. We serve to-go orders, too! ThaiCuisineToo.com
vin rouge3029 E. 29th Ave. (509) 535-8800
(Located at 29th & Fiske)EcLEcTIc SEASONAL $-$$$
Located on the South Hill, Vin Rouge delivers Northwest bistro-style fare with menus containing seasonal creations and traditional favorites for all tastes. The wine list emphasizes some of the Northwest’s best small-production wineries. Our Monday Wine Night offers 40-percent off the menu price, and weekly wine flights offer specialized selections in different regions and varietals. Social Hour is a Happy Hour for all ages, featuring specials on food and select drinks. Enjoy seasonal alfresco dining on the patio. Be sure to try The Bomb, a giant chocolate truffle filled with chocolate raspberry mousse! Open daily for lunch 11am-2pm, dinner 5pm-Close, Social Hours 2-5pm and 9pm-Close, with breakfast served 9am-2pm Sat.- Sun. VinRougeSpokane.com
Gordy’s Sichuan Café501 E. 30th St. (509) 747-1170
(West behind Slick Rock Burrito near the corner of Grand & 29th)fRESH cLASSIc cHINESE $-$$
Chef Gordon Crafts brings more than 25 years of experience cooking Chinese cuisine at his small neighborhood café. He prepares fresh and classic Chinese dishes, many with an emphasis on the spicy traditions from the Sichuan Province. Dining choices, served family style, range from tangy Lemon Chicken to tongue-scalding (fiery) Hunan Beef. Many of our customers come just for the Dumplings! The array of options on our menu includes vegan, vegetarian and a variety of dishes that can be modified for special dietary needs. A small, well-chosen wine list focuses on our Northwest lineage (roots). At Gordy’s, we offer a relaxed atmosphere with minimalist but warm décor, and our service is polished, fun and informative. We invite you to join us for a taste of Sichuan.
3029 E. 29th Ave. • (509) 535-8800 • VinRougeSpokane.com
Small Plate Menu • Cocktails • Monday Wine SpecialsServing Lunch and Dinner daily; Breakfast Brunch Sat. & Sun.
Social Hour specials daily.
70 See what’s new @ SizzlenCuisine.com
ELKINS Maggie’s South Hill Grill It’S tIME to tAkE ANotHER Look
Haven’t been to Miss Maggie’s in a while? Well, she’s still
here and tasting better than ever.
Yes, you read it right; Maggie’s. No, not Maggie Moos. There’s
no bright blue bubble gum goo to be found here, though a
scoop of Cinnamoo might not be such a bad idea— but this
is the other Maggie’s up on the hill, the delightfully modest
dining hall that offers all the decadence of an upscale sit down
minus the black tie. If you haven’t made it over to Maggie’s
South Hill Grill yet, it’s probably about time you remedied that.
Maggie’s offers Spokane a unique dining experience without
sacrificing high-class quality flavors, ingredients and service.
Your first time at Maggie’s might throw you into a
bit of a shock. Walk in the door, grab a menu and take
a seat—any seat. A server will be around shortly to
greet you and offer you a drink. But after that point,
things are done a bit differently in Maggie’s house.
As restaurant patrons, we are divided. To dichotomize,
there is either the 10-second menu glancer who boom! …
knows exactly what he wants, or the more cautious time-
taker who weighs and balances the outcomes of each possible
choice—you know the type; they come with the forehead-
stamped phrase, “I need a little more time.” At Maggie’s,
ordering is left solely to the customer. When ready, whether
immediately or 20 minutes down the road, get up and proceed
to the register to order and pay, all upfront, all at once. There
is no waiting around for bills, no awkward glances of “Oh, do
you think the waiter saw me?” Just you, your food and all the
time in the world. And all the time you will want, for with the
bounty Maggie’s has to offer, no amount of time is enough.
The Maggie’s menu is anything but your average order-at-
the-counter joint. Top-quality steaks, pulled-pork sandwiches,
thick-cut, home-style sweet potato fries that would make any
potato purist admit the error of their ways. Don’t bother asking
the staff what’s good here; it’s all good. Savory cod-stuffed tacos,
the “black and blue” flat iron steak salad drizzled in blue cheese
dressing, pan-seared Ahi Tuna, the house specialties of chicken
pot pies, pork tacos and home-baked lasagna, and an exclusively
gluten-free menu featuring pastas, risotto and tacos. Not enough?
The masters in white will keep you on your toes with daily
specials such as bacon-wrapped meat loaf. Hungry? Thought so.
Open Daily: 11AM – 9PM | Sat & Sun: 8AM – 9PM (breakfast until noon)
2808 E. 29th Ave | 509-536-4745 | www.maggiesgrill.com wireless dining
Home cooking when you don’t want to be home cooking .
Maggie’s South Hill Grill
2808 E. 29th Ave. (509) 536-4745 cONTEmPORARY $-$$
In our cozy neighborhood bistro, the atmosphere is casual and upbeat! Pick up a menu, order and pay when you are ready, and your meal is served tableside. Everything is delicious from our fresh wraps, salads, soup and sandwiches to pastas, baked items and entrées even the kids will love. Find daily specials plus a Gluten-Free Menu. We are open for lunch and dinner 11am-9pm daily and open for breakfast 8am-Noon Sat.-Sun. MaggiesGrill.com
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SANDPOINT, HOPE & PRIEST LAKE AREA
“A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.” Charlie Trotter chef and author
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There’s no question about it ... MAX is the place to be when in the Spokane Valley, not only for the food, but the entertainment.
Want something different to do this weekend? Every Friday and Saturday evening, 9 p.m. to 1 a.m., guests can enjoy live entertainment. Music and dance lovers will have a blast moving and grooving to everything from Classic Rock and Motown, to Rhythm & Blues and Contemporary—all things danceable, featuring Spokane’s own Max Daniels, Cary Fly Band, UltraGlide, Blueprint, Donnie Emerson and more. Fridays are also Martini Friday, with Martini specials on the menu all night long.
For those looking to liven up the middle of their week, MAX is a must on Wednesdays. Every Wednesday is Half-Price Bottle Wine Night in which selected bottles of wine are 50-percent off. In addition, the first Wednesday of each month, MAX hosts First Wednesday receptions, welcoming both a local artist and a regional winery, featuring conversations with the artist and tastings from the winery.
They also have annual parties at MAX. “Our annual Halloween party is always a scary success featuring costume contests, drink specials and more,” says Chris Cates, MAX’s general manager. Every Christmas season, they offer Santa’s Breakfast, teaming up with local charities. With a donation, your child gets a picture with Santa and a free breakfast. There’s also the huge New Years Eve bash in the large ballroom. Come dressed to impress!
Entertainment aside, MAX has amazing food. Period. In the past five years, it has received five Epicurean Delight awards and the coveted Wine Spectator Award of Excellence for offering a wine list of more than 500 bottles. If you can’t find a new favorite, they’re sure to have your trusted standard!
There are two fabulous happy hours a day at MAX. The first runs from 3 to 6 p.m., and the next runs from 9 p.m. to Close. These happy hours include half-off appetizers and various drink specials. MAX is the place to go for late-night dining. Every day of the week, they run the entire menu until close; Friday and Saturday nights until 2 a.m.
The delicious menu at MAX will certainly meet the taste buds of any hungry customer. With more than 100 items on the menu, MAX has Spokane Valley’s most dynamic selection. The eclectic menu is prepared by skilled chefs and includes award-winning steaks, chops, seafood, burgers and salads for every taste bud. The menu utilizes seasonal local ingredients whenever possible and is ever-changing.
The bottom line is, there’s always something happening at the MAX. Whether it be an entertaining band, wine tasting or extravagant party, make any event a celebration at MAX!Spokane Valley • 1100 N. Sullivan Rd. in Mirabeau Park Hotel (509) 922-6252 • MAXatMirabeau.com
MAX at Mirabeau WHERE tHERE’S ALWAyS SoMEtHING GoING oN
SPOKANE VALLEY& LIBERTY LAKE
“The pleasant hours of our lives are all connected by a more or less tangible link, with some memory of the table.” Charles Pierre MonseletFrench author (1825-1888)
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ELKINS
SPOKANE VALLEY &LIBERTY LAKE
Community Spotlight
On Sprague near Lowe’s and Costco, you’ll
find IHOP, and north at the end of Fancher
is Knipprath Cellars winery. Further east is
the newly opened Blue Island Cuban Cuisine,
which is Spokane’s only Cuban restaurant.
At Sprague, Argonne becomes Dishman
Mica, where Savage Land Pizza Parlor is a
popular family pizza-and-play center, great for
birthday parties. Williams Seafood Market
and Wines, and Egger’s Meats are just west
off University Road near Sprague. East of
Pines Road you’ll find neighborhood favorites
such as The Iron Horse Bar and Grill,
O’Doherty’s Irish Pub and BBQ and, new to the
neighborhood, Ferraro’s Italian Restaurant.
Ferraro’s. The Spokane Valley is lucky,
indeed, that Pat Ferraro chose to locate
his homemade Italian restaurant in their
neighborhood. Since its opening in June
2008, he’s been providing superior service and
mouth-watering, authentic Italian food.
At Argonne, just off I-90, Casa De Oro
and Perkins are on the south side, and north
are Marie Calendar’s, Longhorn Barbeque and
Scotty’s Bar & Grill. The Rocket Bakery can
be found north on Argonne in Millwood, as
well as their new Bottles wine and beer shop.
Farther north, East Upriver Drive to Fruit Hill
Road will take you up a winding road to the
old-world charm of Arbor Crest Winery, with its
stunning panoramic view of the entire Spokane
Valley. Nodland Cellars and Liberty Lake
Cellars are also located in this neighborhood.
Far north at the end of Argonne will take you
to the area known as Green Bluff. This is where
Townshend Cellar winery is located at the west
side of Green Bluff Loop Road. Green Bluff is
an agricultural area that is a must destination for
family fun, with the various seasons of harvest
events to celebrate the fruits of their labors.
MAX at Mirabeau, located at the Mirabeau
Park Hotel, is Spokane Valley’s award-
winning restaurant offering an eclectic menu
and a friendly staff. With more than 100
menu items including steaks, chops, seafood,
salads, sandwiches and burgers, they really
have something on the menu for everyone.
They have a full-service bar and daily happy
hours! This is a great place to meet a client
for lunch With their own “First Wednesday”
wine and art event on the first Wednesday of
every month, and live music on Fridays and
Saturdays, they are a destination worth making,
and remember, parking is a breeze in the valley!
Hay J’s Bistro, located next to a gas station
just north of the I-90 exit at Liberty Lake is a bistro
treat not to miss for lunch or dinner. It may not
Spokane Valley begins at Havana Street in Spokane and widens from there to the western border of Hodges Avenue at Liberty Lake, just east of Barker Road. East Sprague Avenue continues from the 800 block to the 18,000+ block at Liberty Lake, like a river runs through it—the Spokane River. Sprague is the main commercial storefront of Spokane Valley with a continuous stream of car dealerships, fast food, big-box
stores and shopping centers.
look like it from the outside, but the experience continues to bring
the locals back for more. Try their Parmesan-Crusted Halibut!
One of the most impressive family entertainment spots
in these parts can be spotted from I-90 at the State Line exit just past Liberty Lake—The Rockin’
B Ranch Cowboy Supper Show. This barn-turned-theatre is home to Pamela and Scott Brownlee,
talented entertainers providing an escape from the rush of life in the fast lane with down-home clean
family fun. The Old West setting and great old-fashioned BBQ with all the fixins will keep everyone
from kids to grandmas entertained … and well fed. The Rockin’ B Ranch is open June to September
and can also be reserved for family reunions, business outings, private parties and more.
SPOKANE VALLEY & LIBERTY LAKE
732010 SpokaneSizz le .com
MaX at Mirabeau
Spokane Valley – 1100 N. Sullivan Rd. (509) 922-6252
(I-90 Exit 291B at the Mirabeau Park Hotel)EcLEcTIc $-$$$
Here at MAX, you’ll find eclectic cuisine, an award-winning menu, steaks, chops, seafood, salads, burgers and more than 100 other menu items! Our extensive wine list boasts more than 500 labels, meaning there is a perfect match for everything on the menu, and every Wed., enjoy half-priced bottles of wine. We offer late-night dining with a full menu until close. Max’s lounge menu features more than 75 of the most eclectic and innovative cocktails and martinis from Retro to Nouveau. Live music fills the room 9pm-1am Fri. and Sat. nights, Two Happy Hours daily from 3-6pm and again from 9pm-Close, an a la carte Brunch Menu Sat. and Sun., private dining rooms, courtyard dining and more! There’s always something happening at the MAX. And … we are a five-time Epicurean Delight award-winner. Open 6am daily until Midnight Sun., 1am Mon.-Thurs. and 2am Fri.-Sat. MAXatMirabeau.com
SPOKANE RIVER AT LIBERTY LAKE
Hauser Lake
Epicurean Delight Award Winner2006 Outstanding Hors d’oeuvre
2007 People’s Choice Best Restaurant2008 Outstanding Entrée and Dessert2009 People’s Choice Best Restaurant
2008 Wine Spectator Award of Excellence
• Sunday Brunch • Happy Hour Daily• Late-Night Dining • Live Music Fri. & Sat.• Private Dining / Banquets• Seasonal Courtyard Dining
MAX at Mirabeau Park Hotel1100 N. Sullivan Rd., Spokane Valley(509) 922-6252 • MAXatMirabeau.comOpen Daily 6 am - 1 am Mon. - Thurs.Till 2 am Fri. & Sat., 12 am Sun.
Hay J’s Bistro, Liberty Lake
Order yours today: $10 both / $6 each
Spokane Sizzle
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Restaurants, Entertainment, the Arts & Community Events | Local Food, Wine & Microbrews
Find out the latestSizzle’n Happenings @
IDAHO
NORTHERN EDITION
41 SouthSandpoint Restaurateur Claudia Dick brings yet another eloquent dining experience to the table! FIND OUT ABOUT
WHO STARTED IT ALL> LOOK INSIDE >
OUR10thANNIVERSARY
ISSUE!
Idaho’s Premier Dining and Entertainment Guide 2009-2010
SPOKANE
Restaurants, Entertainment, the Arts & Community Events | Local Food, Wine & Microbrews
Eastern Washington’s Premier
Dining and Entertainment Guide 2010
Find out the latest
Sizzle’n Happenings @
A lakeside retreat
unlike any other
Elkins Resort
WHERE do
the CHEFS EATout?
RECENT OPENINGS NEW RESTAURANTS
IN SPOKANE
74 See what’s new @ SizzlenCuisine.com
Coeur d’Alene, Id Ironwood Dr.
(208) 659-5039
Thinking of owning your OWN restaurant?Franchises now available in WA, ID, MT, OR, UT.
And for franchise information (208) 676-1789 CarusosAndCo.com
The difference between a locally owned franchise and a nationwide chain?• Hands on training. • Local support. • Let us help you GET IT RIGHT ... from the start!
Spokane Valley, WASullivan & Marietta
(509) 891-4100
Post Falls, IdSeltice
(208) 457-1906
Hayden, IdPrairie & Hwy. 95
(208) 762-4676
Caruso’s Sandwich Co.
Spokane Valley – 15310 E. Marietta Ave. #4
(509) 891-4100
fAST-cASUAL $
Bringing Healthy back! Caruso’s Sandwich Company in Spokane Valley is your answer to fresh, healthy food-fast! We bake our bread, from scratch, every morning. All of our top-quality meats and cheeses are sliced daily, along with our fresh vegetables. Come hungry! Our sandwiches are huge, we offer fresh, crisp salads, homemade pasta and potato salads, or soup in a bread bowl. Serving breakfast and Thomas Hammer espresso or dinner with pasta bowls and a healthy kids menu. Caruso’s specializes in business lunch catering; with orders over $25, we deliver. Feel free to call in or fax your order for faster service! CarusosAndCo.com
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752010 SpokaneSizz le .com
The term “bistro” is used far too loosely and far too often when it comes to naming a restaurant. This is not the case for Bistro on Spruce, located just a couple of clicks north of Midtown on 4th Street in Coeur d’Alene. Owner Chris Mueller and Chef Matthew Curmi offer a diverse tapas menu that runs from 2:30-5:30 p.m. Mon.-Sat. and wine flights available as an after-work reward for a hard day of labor.
Chris has been around the block and back when it comes to the restaurant industry here in the Northwest. From a porcelain technician in the dish pit to general manager, he has held every position within a restaurant. Chris spent 14 years at Patsy Clark’s Mansion in Spokane and ‘sister’ restaurants in Olympia and Portland, then eight years at Luna in Spokane and another three as the manager at Beverly’s at the Coeur d’Alene Resort. He always had the dream of owning his own shop and is now applying his years of experience to Bistro on Spruce.
Chef Matthew has a diverse education in the culinary world. He has spent time learning and cooking in Spain and other regions of the Mediterranean, the UK and the US, including the University of Arizona where Matt received his degree in hotel restaurant management. He brings the flavors he has experienced abroad to Bistro on Spruce; come experience the distinct character he adds to his cuisine!
When it comes to wine, Bistro on Spruce and Chris simply want people to experience it. Chris is a graduate of the Level 1 Master Court of Sommeliers (that’s French for the guy can blindly taste a wine and probably pinpoint the patch of dirt the grapes were grown in). Bistro on Spruce invites you to share Chris’ wonderful talent and has started a wine club that has received good response. The club offers members the ability to purchase retail wine as well as enjoy the extraordinary regular wine list at a discount and with various benefits that include 10-percent off their events. He is now also offering wine classes that cover selections of wines that originate from various regions.
You can receive exclusive rights to his exquisite palate and tasting notes when you schedule a class with your own interests in mind. Just bring six to 16 friends to the Bistro and enjoy tasting together, along with being entertained by Chris’ broad knowledge of wine, covering your choice of local, regional or imported wines.
Bistro on Spruce is also offering a 10-percent discount on dinners that support charity benefits, so book your next event there! And remember, Bistro on Spruce also offers 40-percent off all wines on Tuesdays for both lunch and dinner!
Coeur d’Alene • 1710 N. 4th St. • (208) 664-1774 • BistroOnSpruce.com
Bistro on SpruceCHRIS MuELLER BRINGS ExPERIENCE AND tAStE to NoRtH IDAHo tABLES
NORTH IDAHO
“Strange to see how a good dinner and feasting reconciles everybody.”Samuel Pepys (1633-1703)S
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ELKINS
The cities of North Idaho are a mountain, river and lakeside paradise! No wonder Washington license plates are seen in the parking lots of many North Idaho restaurants! It is a culinary destination with
luxurious beauty that is very close to home for Spokanites! Some even refer to it as “Spokane’s playground.”
NORTH IDAHO
Community Spotlight
The hospitality can’t be beat, and you can dine with a view, dine by the snow, dine in the mountains and dine by the lakes—or on them for that matter. Two restaurants float on water: The Cedars Floating Restaurant on Lake Coeur d’Alene, and the Floating Restaurant at Hope on Lake Pend Oreille.
Post Falls, Coeur d’Alene & Hayden AreaAt the state line between Washington
and Idaho is a small town hub that includes El Patio Pub & Grill, Little Italy’s Wine Bar in A-1 Smoke Shop, and the wildly popular entertainment, The Rockin’ B Ranch Cowboy Supper Show. Just across the highway north of State Line at Hauser is the biggest little party spot in Idaho, Curley’s, and the popular, charming Chef in the Forest restaurant.
Post Falls is not only a town you have to pass through when traveling to Coeur d’Alene; it is definitely a culinary destination not to be ignored!
With sister restaurants The White House Grill and Oval Office Bistro & Martini Bar, family restaurants Down the Street and G. W. Hunters, Rosa’s Italian Market and Deli, and Red Lion Templin’s Resort for a cruise or meal overlooking the river, there’s something for everybody.
Coeur d’Alene presents several different neighborhoods, all offering great restaurants in each area. The neighborhoods include Riverstone, Midtown, Downtown, East Coeur d’Alene Lake Drive and the North Side of town; you will discover great restaurants, fine art galleries, shopping and of course … the lake.
The North Idaho College campus, as well as the Coeur d’Alene campuses of Lewis-Clark State College and University of Idaho, offer higher education here, and Coeur d’Alene is host to several significant festivals and events. The Great West GymFest, held in February, and The Ironman Triathlon, held in late June, both bring thousands of athletes
and spectators to North Idaho. Art on the Green, Taste of the Coeur d’Alenes and the Downtown Street Fair are all held on one really big summer weekend the first week of August.
Monthly Art Walks and Music Walks, and live theatrical and symphony performances, bring Downtown Coeur d’Alene to life. Coffee shops abound on nearly every corner, with great boutiques and galleries in between. And … there’s never a shortage of live music along Sherman Avenue and the surrounding streets.
Riverstone is situated along the Spokane River as you enter Coeur d’Alene. Filled with restaurants and new shops, along with the Regal Cinemas, Riverstone now offers free concerts in the park in summer and hosts the Coeur d’Alene Marathon.
Hayden area is home to the family entertainment paradise of Triple Play and Indoor Water park, and Silverwood Theme Park is just north in Athol.
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772010 SpokaneSizz le .com
LAKE PEND OREILLE AT BAYVIEW
SANDPOINT VIEW FROM SCHWEITZER MOUNTAIN
Sandpoint, Hope & Priest Lake AreaLocated on the magnificent 43-mile-long
Lake Pend Oreille, Sandpoint is home to a thriving arts community, year-round recreational opportunities and events. More than ever, Sandpoint is the culinary place to be, with new wine bars and many great restaurants on the scene. Sandpoint’s own Pend d’Oreille Winery has been making a splash in the wine scene, and two breweries, Laughing Dog and MickDuff’s, call the small town on the lake home.
Lake Pend Oreille Cruises, Sleeps Cabins and, of course, Schweitzer Mountain Ski Resort, all set the stage for the mountain and lake lifestyle that Sandpoint is known for. Southeast of Sandpoint, the Sagle area is home to the most remarkable Bird Aviation Museum & Invention Center, one of the greatest family
attractions in North Idaho. The tiny town of Hope is just 20 minutes northeast of Sandpoint.
Though a bit of a drive from Spokane, Priest Lake is worth the trip. Beautiful in all four seasons, Priest Lake is coined “Idaho’s Crown Jewel” for its year-round recreation, resorts and restaurants. They have been bringing families and friends together for generations with enjoyment and camaraderie. Lakeside resorts and marinas offer a beautiful setting for gourmet and family style meals alike.
Silver Valley AreaSeventy miles southeast of Spokane is Kellogg,
home to Silver Mountain Ski Resort, which is where the world’s longest gondola ride resides. It is here you will find Shoshone Country Club at Big Creek golf course. Recreational attractions in Kellogg are The Route of the Hiawatha
Rail-Trail, which is a 30-mile roundtrip hike that takes you through vast tunnels, over trestles and past waterfalls, ridge-top vistas and numerous detailed signs about the rich mining and railroad history of the area. The Trail of the Coeur d’Alenes offers more than 72 miles of paved path from the mountains to the prairie.
Just a little more than 10 miles east of Kellogg is Wallace—the Silver Capital of the World. The entire town is on the National Register of Historical Places and the DeLashmutt Building—also known as the Historic Smoke House Barbeque and Saloon is one of the great places to eat as is the 1313 Club, also the home of Wallace Brewing Company.
With the small-town charm these North Idaho communities have to offer so close to home,
take the time to explore your neighbors.
ART ON THE GREEN IN COEUR D’ALENE
COEUR D’ALENE TRIATHLON
Elkins ResortA LAkESIDE REtREAt uNLIkE ANy otHER
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Whether you are seeking family fun and adventure, the relaxation of a woodland getaway or the enjoyment of an evening out, you’ll find it at Elkins Resort on Priest Lake.
For more than 75 years, Elkins Resort has greeted generations of North Idaho families to their log cabin resort with the exceptional hospitality and award-winning cuisine that keeps their guests coming back year after year.
“What makes Elkins Resort so unique is the individual log cabins and lodge that are all original to the resort,” says Tracie Szybnski, owner. “They have such a great feel of warmth.”
Tucked quietly into the heart of the Selkirk Mountain Range in the Idaho Panhandle, the cedar log cabins of Elkins Resort nestle along the shores of pristine Priest Lake, one of North Idaho’s crown jewels. Stunning views from the lakeside lodge beckon guests to enjoy and explore the natural wonders surrounding them—towering granite peaks, old growth forests, unspoiled waterfalls and crystal-clear waters.
Once a well-kept North Idaho secret, word of the year-round resort has
spread through regional and national magazine articles. In 2007, National Geographic Adventure Magazine named the resort a “top family escape,” calling it a paradise “where wakeboarding, kayaking, tubing, canoeing and water-skiing never end.”
Sunset Magazine also named Elkins one of the top ten lakeside resorts in the West. Owners and family members Bob and Sharon Davis and Mike and Tracie Szybnski are proud their family has turned the rustic fishing camp, which Ike and Sue Elkins began in 1932, into a year-round, full-service resort. Today’s resort offers guests a lakeside restaurant, grocery store, gift shop and lounge. Thirty cedar log cabins provide perfect accommodations for groups of all sizes, each equipped with a full kitchen and bath. Other amenities include a marina with 70 boat slips, 2,300-feet of sandy beach, boat and equipment rentals, a playground area and fire pits—all geared toward a memorable vacation experience.
Fine dining plays an important part at Elkins, where guests are treated to Northwest delicacies with a Pacific Rim flair. The freshest ingredients and
quality cuts of meat and fish are combined with savory sauces give guests a memorable dining experience. Highly respected food critics—and returning guests—have acclaimed the restaurant for its exceptional variety, taste and presentation.
Elkins’ Head Chef Ryan Terheggen, a native Hawaiian, arrived in North Idaho in 1998. He refined his cooking skills under the tutelage of Chef/Owner Mike Szybnski, rising through the ranks to the position of head chef. According to Ryan, he picked up a taste for different cultures and ethnic foods while growing up on the island of Kauai, and he delights in integrating them into new dishes, infusing them with that Pacific Rim flair.
Ryan says he also enjoys spicing up dishes with local seasonal ingredients, such as mushrooms and huckleberries. The resort buys more than 700 gallons of huckleberries each year, creating specialties such as their breakfast crepes, basil-marinated salmon with a huckleberry Gran Marnier sauce entrée, and a huckleberry crisp dessert. And don’t leave without trying the signature item of Trapper Creek Lounge—their “world-famous huckleberry daiquiri.”
While not busy enjoying the four seasons North Idaho has to offer, Ryan enjoys traveling, seeking new inspiration for his dishes.
“When I travel, I really try to embrace the flavors and different cultures which inspire me to return home, get back into the kitchen and put my new ideas into mouthwatering delicacies,” says Ryan.
Fun is another important part of the Elkins tradition, and Elkins Resort is a bustling resort during the summer months. For the adventurous, biking, hiking, swimming, water skiing, canoeing, kayaking, boating, beach volleyball or fishing will lure you into the warm sunshine. Others might opt for a game of golf, sunbathing on the beach, heading out to pick some wild mushrooms or just relaxing with a good book. After sunset, guests enjoy live entertainment at the lounge or swap stories with friends and family around the campfire.
At Elkins, it is Mother Nature who entertains the kids, not the TV, Internet or iPod. She keeps them busy playing in the water, building sand castles, hiking, biking, scanning the horizon for a glimpse of a deer, moose or bear, or trying to talk their parents into a wild huckleberry-picking adventure.
“We, too, enjoy the resort and lake,” says Tracie. “Our daughter loves the beach and playground. We boat on the lake every chance we get, and we love eating in the restaurant.”
Elkins Resort stays busy year round. Fall visitors enjoy mushroom picking, the solitude of the autumn woods, lake cruises and eagle watching. Winter guests spend their time enjoying the quiet beauty of the northern woods on cross-country skis or snow shoes, or heading out to explore more than 400 miles of groomed snowmobile trails, just minutes from their cabin doors.
Group events are also an important feature at Elkins Resort. Planning and catering on- and off-site weddings, family reunions, seminars and holiday parties
keeps the staff busy September through June. The resort
provides the perfect setting for weddings, conferences and group functions of all types. Their staff is experienced in taking care of the details for group events, whether it’s providing a gourmet meal for 350 wedding guests, planning
entertainment for a business conference or catering a special barbecue for your family reunion.
Elkins Resort invites you to step back in time, relax and enjoy the pristine beauty of Priest Lake at one of the finest year-round vacation destinations in the Northwest. The promise of fun and relaxation, the awesome beauty of an unspoiled natural setting and memorable meals with gourmet flair await you at Elkins Resort, no matter what time of year.
GETTING THEREELkINS RESoRt IS LoCAtED At 404 ELkINS
RD., NoRDMAN, IDAHo. (208) 443-2432.
FRoM PRIESt RIVER, IDAHo: Go NoRtH
oN HWy 57 APPRoxIMAtELy 36 MILES
to NoRDMAN, IDAHo. tuRN RIGHt oNto
REEDER BAy RoAD At NoRDMAN. CoNtINuE
APPRoxIMAtELy 2 MILES. tuRN RIGHt At
ELkINS SIGN AND PRoCEED to LoDGE.
ELkINSRESoRt.CoM
792010 SpokaneSizz le .com
ELKINS
“When I travel, I really try to embrace the flavors and different cultures which inspire me to return home, get back into the kitchen and put my new ideas into
mouthwatering delicacies,” says Ryan.
80 See what’s new @ SizzlenCuisine.com
ELKINS
SizzlenCuisine.com News and Reviews!These winners are selected from our online voting polls
@ SizzlenCuisine.com. We want to hear from our readers! Everyone wants to be a restaurant critic. Our Web site is chock full of
restaurant news and reviews and offers you a chance to vote for your favorites or submit a review. Keep in touch with weekly
updates by signing up for our Sizzle’n Cuisine weekly eNews and be entered to win a free dinner for two! Or just email us your tips on an
event or restaurant you know others would enjoy, too.
Cozy Romantic Dinner for TwoAngelo’s Ristorante Midtown Coeur d’Alene846 N. Fourth St. (208) 765-2850
Enjoyable for the Entire FamilyRed RobinCoeur d’Alene at Riverstone1501 W. Riverstone Dr. (208) 765-2421
A Coffee Shop that Soothes the JittersCalypsos Coffee CompanyDowntown Coeur d’Alene116 E. Lakeside Ave. (208) 665-0591
Party Place Food or NotIron Horse Bar & GrillDowntown Coeur d’Alene407 E. Sherman Ave. (208) 667-7314
Meet-a-Friend-for-Lunch PlaceWhite House GrillPost Falls712 N. Spokane St. (208) 777-9672
For the Best Sandwich AnywhereCaruso’s Sandwich Co. Coeur d’Alene202 W. Ironwood Dr. (208) 765-1001
Power Lunch for Making DealsBeverly’sDowntown Coeur d’Alene115 S. Second St. (208) 765-4000
Favorite Wine ListThe Wine CellarDowntown CdA 313 Sherman Ave. (208) 664-9463
Martini Bar that Shakes it Up!315 Martinis, Tapas & Dinner Downtown Coeur d’Alene315 Wallace Ave. (208) 667-9660
For a Cocktail and a Bite to EatOval Office, Post Falls612 N. Spokane St. (208) 777-2102
Alive at 5! Fun Happy HourMoose LoungeDowntown Coeur d’Alene401 E. Sherman Ave. (208) 664-7901
Best Pizza in North Idaho Capone’s Pub & GrillMidtown Coeur d’Alene & Post Falls751 N. Fourth St. (208) 667-4843315 N. Ross Point Rd. (208) 457-8020
Finest Pub Food and a BrewCapone’s Pub & GrillMidtown Coeur d’Alene & Post Falls751 N. Fourth St. (208) 667-4843315 N. Ross Point Rd. (208) 457-8020
When Nothing but a Place with a View Will Do!Beverly’sDowntown Coeur d’Alene115 S. Second St. (208) 765-4000
For the Love of Food … A Chef with Style!Cheyenne D’AlessandroTony’s on the LakeEast Coeur d’Alene 6823 E. Coeur d’Alene Lake Dr. (208) 667-9885
The Must-Try New Place on the BlockFleur de SelPost Falls4365 Inverness Dr. (208) 777-7600
When it comes time to eat out, we all have our favorite spots that we return to again and again for various reasons. Those of you with kids want that family friendly restaurant that caters directly to you—and your children’s—every need. Want to spend a romantic evening with your significant other? We’ve got the perfect place for you. For the wine- lover out there, you need to know exactly what restaurant has that first-class stocked cellar with a broad wine selection; and for those of you who enjoy beautiful scenery to accompany a delicious meal, you want to know where the best dining-with-a-view spot resides. So … to acknowledge all those restaurants that the locals—and non-locals—give props to, we created the Fork-in-Cork Award. Read below to find out this year’s winners. Bon Appétit!
Angelo’s Ristorante
Fleur de Sel
315 Martinis & Tapas
Red Robin
Moose Lounge
Capone’s Pub & Grill
Tony’s on the Lake
White House Grill
Calypsos Coffee Company
Iron Horse
North Idaho Fork-in-Cork Award-Winners 2009
theres
812010 SpokaneSizz le .com
NORTH IDAHO
812009-2010 IdahoCu is ine .com
North Idaho Fork-in-Cork Award-Winners 2009
BIGGEST LITTLE PARTY SPOT IN THE WEST!
82 See what’s new @ SizzlenCuisine.com
NORTH IDAHO
forget about it...Salute
The Capones
TWO LOcaTiOns cda: 751 n. 4Th sT. (208) 667-4843 POsT FaLLs: 315 ROss POinT Rd. (208) 457-8020caPOnesPub.cOm
A place where
no one forgets
your name.
A place where
no one forgets
your name.
white House GrillPost Falls – 712 N. Spokane St. (208) 777-9672
(Corner of Spokane Street & Seltice Way off I-90 Exit #5)mEDITERRANEAN $-$$
We know traveling has been expensive these days, so, if you want to feel you’re in the Mediterranean drinking Ouzo and eating a crazy amount of garlic, just drive to Post Falls to be with us in our crazy, noisy—but at the same time romantic—White House Grill to taste our cuisine that has lots of garlic and more garlic. You will like our awesome full bar and extensive wine list. Enjoy martinis on our outside patio. Belly Dancing on Thurs.! You love garlic; we love you! P.S. Dress code is butt-naked or whatever suits you. Open 11am-10pm Mon.-Thurs. and 11am-11pm Fri.-Sat. WhiteHouseGrill.com
Bistro on Spruce CdA Midtown – 1710 N. 4th St. (208) 664-1774
(At the corner of Fourth Street & Spruce Street)NORTHWEST fUSION $-$$
Located on the Northern skirts of midtown, Bistro on Spruce offers one of the best wine selections in Coeur d’Alene. Enjoy 40-percent off bottled wine Tues. and live music every Wed. Owner Chris Mueller and Chef Matthew Curmi deliver sensational food and service. Our ever-evolving menu is something to keep you coming back and a great value for fantastic dining. We are now accepting new Wine Club members, so stop by and become a charter member and enjoy a bite from the wonderfully diverse Tapas Menu served 3-6pm Mon.-Sat., or meet some friends for a fabulous lunch featuring our delicious Spruce Street Reuben. Now offering a Gluten-Free Dinner Menu. Open for lunch and dinner 11am-9pm Mon.-Sat., with breakfast 9am- 3pm Sat. and 8am-3pm Sun. Seasonally, we offer alfresco dining on a beautifully landscaped patio, or dine by the fireplace anytime for romance. BistroOnSpruce.com
Curley’s Bar & Bistro
Hauser Junction – 26533 W. Hwy 53 (208)773-5816
or (208) 777-6896 to book events
(Two miles east of State Line, Idaho, on Hwy 53/Trent) PUb fARE $-$$
We’re the biggest little party spot in North Idaho! Gotta come and check out our beautifully landscaped Beer Garden—it’s the largest in the Inland Northwest! Enjoy the area’s finest Classic Rock Fri. and Sat. nights. During the summer, enjoy live music in the Beer Garden 3-7pm Sun. afternoons. When it comes to your party needs, Curley’s never comes up short! Call to book your event now, and don’t miss the biggest party of the year in July; the Curley’s Classic Rock Cruise. Mark your calendar! Curleys.biz
Capone’s pub & Grill
CdA Midtown – 751 N. 4th St. (208) 667-4843
Post Falls – 315 Ross Point Rd. 208) 457-8020AmERIcAN & PIzzA $-$$
Gotta try our pastrami sandwiches and our specialty pizzas! Forty-one brews on tap, a full liquor bar, appetizers, burgers, sub sandwiches, soups and salads, all scratch cooking! Grab a beer and catch the game with friends on one of our plasma TVs—10 HDTVs with sports! Enjoy seasonal outdoor dining on our patio. This local favorite is truly Coeur d'Alene's very own “everyone knows your name” pub. So stop in and stay a while! Voted by the Inlander as the Best Sports Bar in Idaho and by the Idaho Cuisine for Best Pizza! We’re open daily, with our kitchen open until 11pm nightly. See our menu online. CaponesPub.com
832010 SpokaneSizz le .com
ELKINSChef Matt Curmi of Bistro on Spruce
Chef Matt Curmi, the newly appointed head chef at Bistro on Spruce, was born in Scotland to an English mother and Maltese father. Matt learned to cook during high school in Malta, a European country off the coast of Sicily. He applied for his Visa in 1996 and headed to Arizona, where he went on to get his degree in hotel restaurant management from the University of Arizona in May 2000. His education, though, is a combination not only of formal instruction, but of culinary instruction brought on through his world travels.
With his culinary journeys encompassing not only the US but the UK, Spain and other regions of the Mediterranean, Matt was able to cover many cuisine types and flavors. It was Maine where he learned the techniques of working with seafood. He lived in Spain, where he cooked Spanish and German fare for two years, followed by England, where he was cultured in French cuisine by working at a French bistro. His next endeavor was a Thai food pub in Poole, South England, where he remained for three years. In 2006, Matt received the UK Pub Chef of the Year award for Eastern cuisine and acquired a three-week stage placement at the Fat Duck restaurant in Berkshire, England.
So how did Matt end up in Coeur d’Alene, Idaho? After receiving another Visa, he grabbed his dog and headed north, not knowing where he was destined to end up. In June 2008, he landed in small-town Coeur d’Alene. It would be his final stop, at least for the time being. He began his local career at Bardenay Restaurant and Distillery in the Riverstone Development. Now, less than two years later, Matt is the head chef at Bistro on Spruce. Since his arrival, he’s been spicing up the menu with new items such as Thai Pork Curry, among other tasty notables. Try him out. He has a world of flavors for you to try!
BistroOnSpruce.com5 blocks So. of I-90 Exit 13
Bistro on Spruce
1710 N 4th St.Coeur d’Alene’s
Midtown
(208) 664-1774
Weekend Breakfast /Lunch
8am-2pm
Lunch Mon.-Fri.
11am-2pm
Dinner Mon.-Sat.
5-9pm
$3.95 Tapas Mon.-Sat.
3-6pm
40% offBottled Wine
Tuesday
Wine Bar
Catering
84 See what’s new @ SizzlenCuisine.com
ELKINS
Our award-winning fine-dining experience is well-known throughout the Northwest
and beyond. Experience our breathtaking views, world-class service and historic log cabins
overlooking Priest Lake.
404 Elkins Road • Priest Lake, ID (208) 443-2432 • ElkinsResort.com
elkins resort at priest lake
Priest Lake – 404 Elkins Rd. (208) 443-2432
NORTHWEST $$-$$$
Tucked quietly in the heart of the Selkirk Mountain Range along the sandy shores of Priest Lake, Idaho, Elkins Resort is the ideal location for all your business and vacation needs. Our resort features 30 cedar log cabins and an award-winning lakeside restaurant and lounge nestled upon the banks of Priest Lake. Sunset Magazine ranks Elkins Resort as a Top 10 Lakeside Resort in the West. Reservations are suggested. ElkinsResort.com
oval office
Post Falls – 612 N. Spokane St. (208) 777-2102
(Spokane Street off I-90 Exit #5)
bISTRO & mARTINI bAR $-$$
Unlike our sister restaurant the White House Grill, we bring you a quaint, romantic restaurant in the Northwest that makes awesome Northwest cuisine with a foreigner flair. Come enjoy our famous martinis such as our Dirty Monica and Cosmopolitician, and enjoy great steaks, seafood and pastas we know you will love! Check out our fine scotch and wine lists, and take advantage of our Happy Hour 3-6pm or 9pm-Close, with awesome martinis and yummy appetizers for $5. P.S. Dress code is bikinis and more; no butt-naked here! Open 11am-11pm Mon.-Fri., 3-11pm Sat.-Sun. WhiteHouseGrill.com
Scratch restaurant
CdA Downtown – 501 E. Sherman Ave. (208) 930-4762
cONTEmPORARY & fINE DININg $-$$$
There is a new reason to come to Downtown Coeur d’Alene—Scratch!
At our upscale yet casual restaurant, we offer contemporary fine
dining with something for everyone! Our food menu features all
organic or harvested wild featuring local ingredients and includes a
menu that is never stagnant (we change our menu every couple of
months). We offer onsite catering in our banquet room or offsite at
your desired location. Scratch is open daily, serving lunch 11am-
3pm Mon.-Sun. and dinner 3-10pm Sun.-Thurs., until Midnight
Fri.-Sat. Check out our menu online. ScratchSpokane.com
tim’s Special Cut Meats
CdA North– 7397 N. Gov’t Way (208) 772-3327
The only old-fashioned butcher shop in town offering a variety of
retail meats—all-natural, hormone- and antibiotic-free Angus beef,
chicken, Idaho lamb and pork, USDA-inspected elk and buffalo.
We also have a variety of custom-smoked sausages, jerky, fresh
sausages, deli meats, custom-smoked hams, bacons, smoked
pork chops, dairy products including farm-fresh eggs, as well
as spices, marinades, beer, wine and more. Let us help you
choose a great steak to barbecue tonight or prepare a special-
order item such as rack of lamb or seasoned prime rib.
WineSpectator®
Award-WinningWine List
Downtown Coeur d’Alene
313 Sherman Ave. (downstairs)
208-664-WINE (9463)
Late Night Cafe
Live Blues & Jazz
Nightly
WineSpectator®
Award-WinningWine List
Downtown Coeur d’Alene
313 Sherman Ave. (downstairs)
208-664-WINE (9463)
Late Night Cafe
Live Blues & Jazz
Nightly
WineSpectator®
Award-WinningWine List
Downtown Coeur d’Alene
313 Sherman Ave. (downstairs)
208-664-WINE (9463)
Late Night Cafe
Live Blues & Jazz
Nightly
wine Cellar
CdA Downtown – 313 Sherman Ave. (208) 664-9463
mEDITERRANEAN $-$$$
Recipient of the Wine Spectator Distinguished Dining Award, Wine List Award of Excellence and Wine Press Northwest Best Idaho Wine List. Our eclectic menu features reasonably priced Mediterranean cuisine—with Northwest flair—and a 225-plus item wine selection! Come experience the Wine Cellar’s live blues and jazz music, and dine in a romantic cellar setting or upstairs at our Tapas Tango sidewalk café in summer. We are open for dinner at 4:30pm. CoeurdAleneWineCellar.com
tapas tango at the wine Cellar
CdA Downtown – 313 Sherman Ave. (208) 664-9463
mEDITERRANEAN $-$$
Step up to the bar on the sidewalks of Downtown Coeur d’Alene and enjoy a rotating seasonal menu with wines and foods from Italy, Argentina, Chile and Spain, along with a couple of featured Washington wines, all featured as glass pours. In the evenings, the live music from the cellar is piped up on sidewalk speakers for the tapas’ sidewalk crowd to enjoy the music the Wine Cellar is famous for. Open 11am-11pm. CoeurdAleneWineCellar.com
Bitterroot Cutlery
CdA North – 4025 Government Way, Ste. #8 (208) 667-3887
At Bitterroot Cutlery, you will find kitchen cutlery fit for a chef. We offer a collection of fine kitchen cutlery including well-known name brands such as Henckels, Messermeister and Wusthof. We also carry a full line of Forschner, Kershaw and Boker, and Asian and Sushi knives. We are open 10am-6pm Mon.-Fri. and 10am-4pm Sat.
Tango Tapas at The Wine Cellar!
The Wine Cellar has new street-side service and sidewalk café with a Spanish influence and flair. The Wine Cellar is known for its cozy romantic setting featuring the best of local blues and jazz musicians; now they bring you sidewalk tapas!
Opened summer 2008, Tango Tapas is the new Wine Cellar menu with appetizers tapas-style with some authentic Spanish Tapas, and items that also have an American twist. When the live music starts downstairs, upstairs speakers at the Tango share it with you.
Menu items include an array of Spanish wines and a Pocoteos (chef selection) daily with service at dinner time and lunch from Thursday through Saturday.
To get started, order the traditional Spanish olives or almonds with your glass of wine, and the following small plate tapas to follow:
Ensalada de Fruta | Tango Caesar | Gazpacho
Ahi Tuna Salad | Spanish Cheese Board | Ceviche
Moorish Port | Skewers with Chicken or Shrimp
Underground, you will still find the same romantic cellar setting with live music, Mediterranean cuisine and one of
Idaho’s best wine lists!The Wine Cellar is located in Downtown Coeur d’Alene
313 Sherman Ave. (208) 664-9463 CoeurdAleneWineCellar.com
Dr. Forrest Bird is one of the world’s greatest inventors. His home is right here in North Idaho on Lake Pend Oreille; a place that some would say inspires creativity in art and recreation, but science and industry? Yes, it’s here that Dr. Bird and his wife Dr. Pamela Riddle Bird have made their home and have brought the Bird Aviation Museum and Invention Center to the world. They also manufacture lifesaving medical equipment, employing more than 45 workers in the North Idaho and Spokane area.
Dr. Bird is one of the few to be honored by two presidents, one Republican and one Democrat, for his work in medical and technology innovations. In December 2008, President George W. Bush presented Dr. Bird with the 2008 Presidential Citizens Medal in recognition of his lifesaving inventions. This Citizens Medal honors citizens who have served the country through commendable action(s), with few citizens receiving this honor.
And, a few short months later, he was again called to the White House for President Barack Obama to present him with the prestigious National Medal of Technology and Innovation in the fall 2009. This medal honors Dr. Bird as an innovator and pioneer in the cardiopulmonary medicine and intrapulmonary percussive ventilation technology specifically.
His various inventions have saved countless lives, and as he turns 89 this year, he shows no signs of slowing down. One of his first inventions was the Anti-G Suit and the Anti-G Suit Regulator. The regulator, first used in WWII, prevented pilots from passing out, allowing them to fly higher and faster than ever before. Dr. Bird’s Percussionaire Ventilators were first used to save wounded soldiers during their flights to military hospitals, and then also used to save severe burn victims. His inventions have given people with traumatic injuries or permanent disabilities the breath of life. Dr. Bird
has spent his life compassionately discovering ways to save lives with technology. The life-saving “Bird” ventilator and the “Baby Bird” have earned him a position in the National Inventors Hall of Fame.
Dr. Bird has lived an inspiring life since he was a young boy growing up on a farm in Stoughton, Mass., as the son of Jane and Morton Bird. His father was a World War I pilot and machinist who taught Forrest to fly and soloed him for his pilot’s license when he was a mere 14 years old. It was this combination of farm ingenuity and love of aviation that would nurture this curious mind into one of the world’s greatest innovators.
The Bird Aviation Museum and Invention Center opened July 7, 2007 (7/7/07), and is just one of the ways the Birds inspire creative forces in our Inland Empire area. Kids flock to the museum, preschoolers to high-school age, and many who you could call kids of all ages from retirement homes. The museum showcases inventors throughout
SCIENtISt, INNoVAtoR, AVIAtoR, DoCtoR AND … A CuRIouS kID At HEARt!
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Dr. Forrest Bird
history and a tour through the museum shows clearly that people with various interests have the power to create life changing inventions.
They spend their lives sparking creativity in others, especially children that come to the museum for tours and quickly fill the roster in their invention camps. With the camps they hope to inspire an entire generation of new scientists. With hands-on demonstrations, games and prizes, they teach with full passion that life is always a learning experience. Students enjoy their time so much at these events that it opens them to pursuing more math and science studies.
Their motto is clearly stated to all who enter: “It only takes one person to change the world and it can be you!” And a tour through the museum will show you the people who have done exactly that.
Recently on a tour of the museum with Dr. Bird, as I carefully listened to him talk about his inventions and how they came about, I realized that he sees the world with new eyes every day. He sees challenges as opportunities to create something, and he uses whatever pops into his head to come up with a solution. Whether it’s with years of experience, or as a new problem, he sees fresh, as a child does, and jumps in immediately thinking he can fix it, which he has done, currently does and will continue to do. The connections he makes to solve problems come from all around him with whatever is available. It occurred to me that this is one of the qualities that make him a lifelong inventor.
So, with a desire to know more myself, and for people who are looking for ways to inspire their own little inventor innovator, I thought I would ask Dr. Bird about his childhood and just how on earth did he grow up to be such a creative and compassionate man. How can families create an environment conducive to creativity, problem solving and with the spark of science? How can we teach children that math enables the fun of science, and that science is play, inquiry and interesting? Who better to ask?Dr. Bird, who are the people who come into your mind first, who inspired you most as a child?
My Daddy, all the way! We had our own farm. I started to make homemade tractors. In 1928 and 29, times were very very good, and most of the farmers bought Fordson tractors, which was a good tractor (built by Henry Ford and Son from 1917-1920 when it was merged into Ford Motor Company). They would plant corn and grind it up to make ensilage because the cows delivered more milk with the ground up corn. The tractor was good and it had a belt
pulley on this side of it, they could use the ensilage cutter with it, so it tied up the Fordson. They would have to use the horses to haul the corn back and forth, and that’s where I came in and took Model T Fords I could get reasonable at the time from Sears & Roebuck and made tractors out of them. It would take me about six weeks to make them, and I did very well with that. That was my first innovation. I would make about $25 for them, and it took me about six weeks to make one, at about a $1 a day … a man had a job! And, that was a lot of money back then. I started at about 11 years old and had it down by the time I was 12. My Daddy had the machine shop, and when I had a problem he’d help me. It taught me innovation; I knew what the problem was, and I’d solve the problem. It was one of the first things I built on my own. Later I developed them with Model As, which was much improved. I would get these wrecked cars, and the engines were fine, and I’d go from there. Of course, my Daddy helped. He taught me how to weld and drill and make all kinds of parts on milling machines, so I was very fortunate.Was there an invention you witnessed as a child that widened your eyes?
Gee, I think airplanes! I started flying with my Daddy when I was very young, and finally he soloed me on June 9, 1935. That red airplane I have in the museum, the 1927 Waco, is exactly the same [model] I soloed in, but I put a bigger engine in it. What were your favorite games to play?
I never learned to play any games, never learned how to play cards; never had time. I was always absolutely busy from my first remembrance. I had my projects. Was there a place that you felt the most comfort and capable for learning?
School came very easy; part of it was because of my folks. We had a five-room schoolhouse (it was about a mile away), and we could advance, as we would listen to other classes and learn [what they were learning]. We could skip grades easily and advance through school quickly. In those days, you could go through at your own pace. When WWII started booming, Mass-Ed started picking [us] up as sophomores in high school then really moved us ahead in math and science to combine two to three years into one. I started as a junior a little late, then when we got done and went back to our own school, we found out we had to take civics and other classes to graduate. So, it took about another six months to complete. I completed high school in 1935, but Mass-Ed accelerated it for me. I was a big bean pole. I was 6 feet 4 inches and 140 pounds, always the tallest kid in the classes! Really, I had good teachers all along.When did you feel the most excited about one of your inventions making it?
The one I feel most tied to is the Baby Bird because we were able to take these babies who were going on to die before. When we started, there was about a good 70-percent mortality for [premature] babies, and we got it down to 10 percent. I could develop the equipment, but if I didn’t have all the physicians who came to work with me on the babies, we couldn’t have done it. I could teach them how to keep the babies alive. It was a team situation.
GETTING THERE:From Spokane, Wash.: travel east on I-90 to Coeur d’ Alene, Idaho (approximately 35 miles). take Sandpoint/HWy 95 Exit #12. Go approximately 34 miles north to Sagle Road (across from Conoco Station). turn right on Sagle Road, travel 11.8 miles and turn left onto Bird Ranch Road, which will lead you to the Bird Aviation Museum & Invention Center.From Sandpoint, Idaho: take Hwy 95 south over the “Long Bridge.” once over the bridge, travel approximately 5 miles to Sagle Road. turn left on Sagle Road, travel 11.8 miles and turn left onto Bird Ranch Road, which will lead you to Bird Aviation Museum & Invention Center.
Hours: Winter hours (oct. 15-May 15): open 8am-4pm Mon.-Sat. by appointment only. Summer (May 15-oct. 15): open 8am-4pm, no appointment necessary. Call (208) 255-4321. BirdAviationMuseum.com
Other ventilators at the time would blow the babies lungs out, so they wouldn’t use them. I developed a safe way that you couldn’t hurt the lungs on the babies to keep them going until the lungs matured enough to keep them alive.Was there one that was particularly difficult to arrive at a solution?
Yes, the current, we call the intrapulmonary percussive ventilation (IPV). What we do is take the lungs and instead of giving deep breaths we give them rapid shallow breaths, like a dog pant, only we do it percussively … so you don’t hurt the lung. Everybody had tried to do this, but when they did that initially, when you fire the lungs real fast with this high flow rate, it would make the patient cough. In other words, it’s called bucking the tube. You would have to lightly anesthetize the patients, and you couldn’t sedate every patient to ventilate them. It would take me three to four years of real hard, dedicated work. I felt like throwing it in a few times. It was a toughie; it was just so many physics and mathematics outside of the box, way out! But, I finally got it. And, of course that is what we are doing today. Now it controls both the heart and the lungs, you see. It was a big breakthrough. Before, most respirators would depress cardiac output, and this new one facilitates it. This was a big one; it was probably the hardest thing I’ve done. Well, it’s just staying with it until it was done. If you are dedicated to something, you just gotta stay with it, even when the text book may say it can’t be done. But, lots of things you get so far, and then you realize that’s why they keep rewriting the text books. ... I kept working with it until we solved these problems.
Was there ever a fork in the road where you wanted to choose a completely different path?
No, not really! You know, I’m a stubborn [guy]! When I get on something I stay with it; … If there’s the slightest chance, I’m gonna find it. The biggest thing, I learned this from Bill Lear, the inventor of the Lear Jet and the first automobile radio, Motorola (a compound word for motor and Victrola); don’t stay on one project. If you hit a snag, you’ll beat your brains out trying to do it, and you may get discouraged. But if you have two or three, then suddenly you work one out, a road will open and then you go on to thinking about an answer to the other. It keeps you from getting frustrated. That’s a damn important one. If you have three problems you’re working on and you solve one, it starts you thinking, and you’ve got a multiple process going on. And, if you only get on one thing, you get psychologically burned out. I learned that from Bill Lear. He was a fantastic guy.Have you taken a leap of faith that you were very unsure of?
No. I never leaped until I knew where I was going.If you could be a time traveler and travel into the
past or future, which would it be and when?World War II was a great learning experience for
me! I just had a good basic deductive education in aeronautics, and I got to take it and use it all; go out flying all those wonderful airplanes, and getting paid for it! It was exciting because it was a great learning experience, probably the greatest of my life. I was young and receptive. It was wonderful. I started when I was 22 years old, I was in the ROTC, you see, and was called up on Dec. 14, 1941. But, I had lots of flying experience by then and had just finished my undergraduate work, and it was called aeronautics then. Fate, time and circumstance, that’s your life. You can’t control when you’re born, whom you are born to, the geographical, the economic conditions; the pathway of your life. But, you can help steer yourself a little bit. You teach children and adults all the time—what do you like most about it?
Talking, and well, it’s directing and giving someone a pathway. That’s the biggest thing. If you find somebody who is confused and doesn’t really know what road to follow, you can put them on a good pathway and hope that down the road it will turn out good for them. It feels good.
So, Dr. Bird, we all want to feed our little inventors brain food. What was your favorite reading material as a child?
Anything on automobiles or aviation, in other words, how things worked. Those were my interests. Also, how different types of tools worked. Of course my Daddy taught me a lot of that. I was a curios kid. I used to drive him crazy askin’ questions; I wouldn’t let up. Talk about Dennis the Menace, I was worse. I used to embarrass my Daddy at times with his friends. My Mom and Dad were patient, especially my Daddy. He was very patient with me, and my Mom was great, too. She gave us a wonderful home. What helps you to understand more ways to be innovative?
I’ve enjoyed teaching, I always have. And, I think you learn by teaching. I think that’s the greatest thing to know. And most rewarding is that you understand things better by teaching. I’ve spent my whole life teaching. I can develop a medical device, and then I have to go teach the clinical side on patients, so I really enjoy teaching because it saves a lot of lives. Ninety percent of my time is teaching about what I design. Often times, if I really have to explain something and we’re working on a sick kid, all the way through, there’ are things we don’t understand, and then we learn. I’m a pretty good Pathophysiologist, and there are so many variables as far as disease is concerned, sometimes you have to really think it out and put it together. Therefore, when you have a patient who really has a challenge, that’s when you learn the most. The development of the unit is just the start. Then you go out and work out all the clinical and teach. You have to know where you’re going first of all. I have the advantage of the medical education, the technical education, and when you put them together, it’s bio medical. If you don’t know one, you’re not going to know the other. Do you work closely with Spokane hospitals?
I’m traveling with mostly university and military more than anyone else. But I lecture at medical meetings all over the world, visiting hospitals to teach on patients.
If you would like to be inspired or share inspiration to excel in science, a visit to the Bird Aviation Museum and Invention Center is a must. Visitors travel from all over the world to come to the Bird’s facility to learn. If you’re in the neighborhood, don’t wait. Today is a good day to schedule a visit.
892010 SpokaneSizz le .com
WINEMAkER MIkE SCottThere was a time when wine tasting was not so complicated; a time when
you didn’t need to have precisely the correct stemware, or bottle-top aerator, or so many experts assessing wines and assigning them numbers. Aged as I am, I can remember times of simply opening a bottle of wine with friends, pouring it into whatever containers were handy and snickering over how the word “maceration” sounded quite rude.
When wine tasting was first invented by Arnie Balbazzar, the owner of Arnie’s Booze and Schmooze Bar in Downtown Sidon on the afternoon of September 28, 936 BC, the rules were really easy to follow. If you liked the wine, you said, “This wine is good. Pour me a full glass this time.” If the wine was bad, you had the winemaker garroted. Sensible rules for sensible times. As you can imagine, the winemakers’ first response was loud and unanimous “Don’t blame us – it’s all the growers’ fault! Garrotte them instead!” But, ever the businessman, Arnie preferred “as well” to “instead”… and handily took care of both sides of the issue. Historians have argued that such an approach may have set back winemaking just a tad—about 2500 years in fact. It also led to
low morale in the winemaking industry, and the profession has remained to this day unattractive to all thinking people.
Fast forward 3000 years or so, and you will find that with the ending of garroting as a winemaker’s just reward, the industry has flowered, and the soft-palmed winemakers of the 21st century are doing a pretty good job. Mind you, they had to come to Washington State in order to find grapes worthy of their manifest skills; but they are here now and producing wines of refinement and expression.
At Lone Canary, we invite you to our tasting room to sample our wines: wines which are unabashedly Washington State, yet made with an Old-World sensibility. And we assure you, we will not complicate the wine-tasting experience, and we will talk in plain English. Our wines, on the other hand, speak poetry.
Downtown Spokane – 109 S. Scott St. #B2 • (509) 534-9062 LoneCanary.com
Lone Canary Winery
WINE TIME
“I cook with wine; sometimes I even add it to the food.”W.C. Fields American comedian, actor, juggler and writer(1880-1946)
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Into the Vineyard with Robert Karl Cellars
RoBERt kARL oWNERS REBECCA AND JoE GuNSELMAN tAkE uS oN A LIttLE GuIDED touR oF tHE BEAutIFuL HoRSE HEAVEN HILLS VINEyARD tHAt BRINGS FoRtH tHE FRuIt tHAt WILL EVENtuALLy BECoME MoRE oF tHEIR AWARD WINNING WINES.
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912010 SpokaneSizz le .com
ELKINSIt was a beautiful Monday morning I won’t likely soon forget. A sunrise flight to the Horse Heaven Hills vineyard with Rebecca and Joe Gunselman of Robert Karl Cellars is a great way to spend a Monday.
We had been looking forward to this for quite sometime, and getting up
early was easy knowing what was in store for the day. Joe Gunselman is not only a winemaker and physician, but also a pilot. Is there nothing this man can’t do? Rebecca and Joe graciously flew us down to their vineyard for a look at where their award-winning wines come from. It was a beautiful fall day, and the grapes were happy to just hang there and be the star of the show. It’s apparent from our tour that this is not only a heaven for horses but very possibly Grape Heaven Hills, too!
Rebecca and Joe have a passion for winemaking and chose this place as the best spot to grow their grapes and their wine business. Joe was inspired to be a winemaker while working toward his MBA, as he did a marketing project for a family winery. He fell for the winery business then and there. They started looking, in his usual scientific method, for the best place, where the very best grapes are coming from, and they found exactly that. “We think that’s right here in Washington State,” says Rebecca. They believe that the terrior (soil and locale), the climate and the Columbia Valley’s angled slopes come together to create the most ideal growing conditions in the world.
Moving to Washington in 1998, they drove to different vineyard areas across the state, with the intention to start the family business that would carry on for generations. The name, Robert Karl, is a family name. Robert comes from Rebecca’s side of the family and Karl is from Joe’s. Their sons, Joe (22), Sam (21) and Karl (17) are involved with the winemaking and have learned all aspects of the wine business. Rebecca says, “They have worked in
ROBERT KARL
“The very best wines require the very best grapes. That’s why we are totally
committed to the Horse Heaven Hills … committed to make the best,”
says Rebecca.
GETTING THERERoBERt kARL CELLARS WINERy
IS LoCAtED IN tHE HEARt oF
DoWNtoWN SPokANE, NEAR
tHE INtERSECtIoN oF BRoWNE
AND PACIFIC, At 115 WESt
PACIFIC AVE.
oPEN NooN-4PM SAtuRDAyS.
(509) 363-1353 oR
(888) 4CLAREt.
RoBERtkARL.CoM
92 See what’s new @ SizzlenCuisine.com
ELKINS
Joe Gunselman, the Gunselmen Bench Vineyard
the vineyard, with the vineyard manager laying irrigation and tending vines, and have learned all aspects of making wine here at the winery.”
They searched for a place to live near where the grapes are grown but found that with Dr. Gunselman’s medical practice, Spokane was the place to be … and chose it. During their explorations they met Dick Beightol, owner of “Phinny Hill” and the viticulturist for their own eight acres of “Gunselman Bench,” planted in 2000. They met another grower, Rob Andrews, at McKinley Springs who planted blocks of Cabernet, Malbec and Petit Verdot. Although Gunselman does not own the dirt, each block of grapes is grown to his specifications. However, they defer to the owners’ and managers’ expertise—the growers decide when to do necessary things as they have their fingers on the pulse of the vineyard. “We are committed and close to our vineyard managers. We consider it a partnership. They are providing us with the best,” says Rebecca. Joe is a pilot, and having a runway on the property makes it possible to fly down to the vineyard to check in with the growers.
The Horse Heaven Hills American Viticultural Area (AVA) is considered one of the most prominent 6,000 plus acres to grow grapes in the entire Columbia Valley. Joe believes that Horse Heaven Hills grows the best Cabernet in the world. “The very best wines require the very best grapes. That’s why we are totally committed to the Horse Heaven Hills … committed to make the best,” says Rebecca, and although she does the marketing for the winery, she believes that the wine sells itself.
Wine and Spirits included Robert Karl in a feature on Best New American Wineries—a Ten Year Retrospective in the fall 2008 issue. Among this year’s awards are the prestigious gold medals for the 2005 Cabernet Sauvignon at the LA International Wine & Spirits Competition and for the 2006 Merlot at the Riverside International competition. Additionally, two wines are included in Top 100 Wines of 2008 lists. The Wine Enthusiast Magazine rates the 2005 Syrah at number 49 internationally, and Paul Gregutt of the Seattle Times rates the 2005 Cabernet Sauvignon in the top 100 Washington Wines.
From their early accolades and the plans they have followed from the beginning of their endeavor, the excellence of the wines is no accident. This is the place where the Gunselmans chose to live. Wine is their passion and their job. In doing it well they have a lifestyle they love. They fly, travel to eat and drink and share their wine with others. Their children are a part of their business, too. Dr. Gunselman is also adamant about the health benefits of consuming wine. So much so that the name of their wine club is “Health Club … a wine club for long life!”
And, just take a look at those healthy grapes hanging around in heaven just waiting for their chance to be the next Robert Karl award-winner. Joe and Rebecca Gunselman have taken excellent care to be sure they have a good place in the line up. You could say the distinction of Robert Karl Cellars is where heavenly grapes meet with science and a passion for winemaking. This is how it’s done!
PLANT, NURTURE AND WATCH We work closely with the growers to give the wine the best start. Vines don’t produce enough grapes to make wine until they are at least 3 years old.
TASTE GRAPESTiming is everything.
PICK GRAPESThe first step in sorting happens in the field while picking.
HAUL ‘EM IN A TRUCK The road to the winery is long, about a three-hour drive.
SORT THE CLUSTERSOn the way to the de-stemmer, we remove anything we don’t like the look of; perhaps an unripe cluster or leaves.
DE-STEMMING AND CRUSHING Just that. The de-stemmer knocks the grapes off the stem and drops the berries into the tank. Each
tank holds two tons of grapes. We gently warm the grapes up (each tank is jacketed so we can heat or cool them as needed) and add yeast to get the primary fermentation going.
PRIMARY FERMENTATION Takes place when we convert the sugar in the grapes to alcohol. This takes about a week. During fermentation we “punch down,” a technique used to keep the grapes moist and circulate the “must,” a term used for the grapes and wine.
PRESS Admire the beautiful colors that flow from the grapes. Once the grapes are dry (no sugar left) we press the wine off the skins.
BARRELL Wine goes into the barrels to age. Typically we age the wine for 15 to 26 months, depending on the wine. Some wines, such as Cabernet, can handle more wood, so we put it in new French for 26 months. Other wines are light and fruit-forward,
so it goes into an older barrel for less time. We want the oak to be like salt, not to overwhelm, just to elevate the other flavors. While the wine is aging, it is concentrating (reducing), so every month we put a little more wine in each barrel, called topping.
TASTE, TASTE, TASTE.
BOTTLE Twice a year, Signature Mobile Bottling Company comes around and somehow manages to convince friends and family to spend a full day bottling wine with them. We bottle the wine and then cellar age for six months to a year before we sell it at the tasting room, restaurants or wine shops.
OPEN AND TASTE SOME MORE Lots more!
Step by Step: From the Fields to the Glass …
932010 SpokaneSizz le .com
ELKINS
Where the most beautiful gifts from the earth ...
... come to the table.
Order Robert Karl at your favorite restaurant and
visit our family winery in Downtown Spokane
from Noon to 4:00 pm on Saturdays.
Robert Karl Wines
115 West Pacific Ave.
(509) 363-1353 or
(888) 4CLARET (425-3728)
RobertKarl.com
Rebecca Gunselman
Dick Beightol Vineyard Manager
WINE EVENTS
THE 15 AWARD-WINNING WINERIES
OF THE SPOKANE AREA PRESENT
TWO TOUR-AND-TASTE EVENTS
ANNUALLY AT THEIR WINERIES.
• Spring Barrel Tasting Weekend
(Mother’s Day Weekend)
• Holiday Wine Fest
(Weekend Before Thanksgiving)
Tour and Taste Spectacular Local Wines!
Spokane wineries have received local, regional, national and international recognition, and we are so fortunate to have them right here in our neighborhood! By shopping our local wineries, you can find
some of the finest and most impressive wines. Some wines are available only at the wineries.
SPOKANE WINERIES DO ALL THE MAGIC AND BRING FANTASTIC WORLD-CLASS WINES TO YOU. TAKE ADVANTAGE OF THE
OPPORTUNITY TO GET OUT AND TASTE THEM.
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Grand Blvd
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Lehman Rd
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Forker Rd
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Mt. Spokane Park Dr
Day Mt. Spokane Rd
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Greenbluff LoopFancher
Indiana Ave
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Townshend Cellar
KnipprathCellars
Arbor Crest Wine Cellars
Latah CreekWinery
Mountain Dome Winery
NodlandCellars
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Hawthorne Rd
Nevada St
Market St.
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Southeast Blvd
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Indiana Ave
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E Country Vista Dr
195
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Exit 285
Park Rd
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Exit 289Exit 291
Caterina Winery
downtown Spokane wineries Map
Arbor Crest Tasting Roomin River Park Square
Barrister Winery
Grande Ronde Tasting Room
Robert Karl Cellars Lone Canary
WineryVintage HillCellars
Barili Cellars
<-- to Whitestone Winery Liberty Lake Wine Cellars
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Produced and bottled by Knipprath Cellars SPokane, WaShington
alcohol content 20% by volume
Cabernet Sauvignon Wine with Natural Chocolate Flavor Added
WaShington State
175LBarrister Winery03 Cab Franc (F&B) DIELINE COMBO20050470 4-8-05 2 OVERLAYS
YE
LL
OW
CY
AN
BL
AC
K
BARRISTER
Columbia Valley
CABERNET FRANC
2003
2003 CABERNET FRANC COLUMBIA VALLEY
PRODUCED AND BOTTLED BY
Barrister Winery1213 W. Railroad Avenue
Spokane, WA 99201(509) 465-3591
Only 375 cases of this wine produced.Our limited production wines
are available through our mailing list and at selected fine restaurants.
www.barristerwinery.com14.2% ALCOHOL BY VOL.
GOVERNMENT WARNING: (1) ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS. (2) CONSUMPTION OF ALCOHOLIC BEVERAGES IMPAIRS YOUR ABILITY TO DRIVE A CAR OR OPERATE MACHINERY, AND MAY CAUSE HEALTH PROBLEMS.
750 ML CONTAINS SULFITES
1
DANA LABELS7778 SW NIMBUS AVE. BLDG. 10BEAVERTON, OR 97008 PHONE: 503 646 7933 • FAX 503 641 4728
INTERNAL PROOF
DATE: 3-8-05 PROOF: 1
CLIENT: Barrister Winery
JOB NUMBER: 20050470
ARTWORK NAME:
2003 Cabernet Franc (F&B)
CLIENT APPROVAL
SIZE: 3 1/2" x 4" +B
QUANTITY: 5,000
COLORS:
CUSTOMER SIGNATURE DATE
OK AS IS
CHANGES, please submit another proof
CLIENT NOTE / COMMENTS
812 Gold FoilCMYK
HERE ARE YOUR PROOFS FOR APPROVAL. FINAL PROOFING IS YOUR RESPONSIBILITY. PLEASE CHECK YOUR PROOF CAREFULLY FOR ANY ERRORS. DANA LABELS, WILL NOT BE RESPONSIBLE FOR ERRORS ONCE PROOFS HAVE BEEN APPROVED.
1 arBor CreSt wIne CellarSSpokane – Cliff House Tasting Room -- 4705 N. Fruithill Rd. (509) 927-9463
Downtown Spokane – River Park Square Tasting Room – 808 W. Main Ave., 3rd Floor (509) 747 3903
Grand visions come easily at the Cliff House, a national historic site we call home. Relax and enjoy the view as you taste our wines and stroll the grounds. No one under 21, please. Cliff House Tasting Room is open 12-5pm daily. River Park Square Tasting Room is open 11am-9pm Mon.–Thurs., 11am-10pm Fri.-Sat. and 12-5pm Sun. ArborCrest.com
2 BarrISter wIneryDowntown Spokane – 1213 W. Railroad Ave. (509) 465-3591
“One of the Northwest’s emerging superstar wineries,” Barrister Winery is owned by two attorney/winemakers. Specializing in reds, our wines are available at the winery, from our mailing list or in selected fine restaurants and wine shops. Come visit and share our passion for wine. Located in the alley between 1st & 2nd and Adams & Jefferson, immediately south of railroad overpass. Open Fridays from 12-6pm and First Friday celebrations, with artist’s receptions from 5-9pm and live music from 7-10pm. Also, Saturday tastings from 12-5pm. BarristerWinery.com
3 CaterIna wIneryDowntown Spokane – 905 N. Washington St. (509) 328-5069
Located in the historic Broadview Dairy building in Downtown Spokane, Caterina Winery has been producing award-winning wines since 1993. Caterina Winery’s tradition of handcrafting premium wines began as a tribute to a beloved Italian Grandmother who lovingly created wines for the sake of enjoying them with family and friends. We invite you to join us and celebrate our tradition of crafting wines to enjoy and share. Our tasting room is open daily from 12-5. CaterinaWinery.com
4 Grande ronde CellarSDowntown Spokane – 906 W. 2nd Ave. Freeman Center (509) 455-8161
Grande Ronde Cellars specializes in single vineyard red wines and blends from the Walla Walla Valley appellation. Cellar Red (cabernet sauvignon, grand vidure), Merlot, Cabernet Sauvignon and Charlotte’s Cuvee (Cabernet Sauvignon, Cabernet Franc and Merlot). All wines are from Seven Hills or Pepper Bridge Vineyard, Walla Walla. The tasting room is open 12-6pm. Wed.-Sat. GrandeRondeCellars.com
5 knIppratH CellarSSpokane – 5634 E. Commerce Ave. (509) 534-5121
Located in the old Parkwater Schoolhouse adjacent to historic Felts Field Airport, we invite you to join us in the enjoyment of our wines crafted in the European family tradition. Directions: I-90 exit 285 - Sprague Ave. (Fancher is west of I-90 overpass) Go north on Fancher past Trent to 2nd left, Commerce Ave. Open 12-5pm Wed.-Sun. Knipprath-Cellars.com
6 lataH Creek wInerySpokane Valley – 13030 E. Indiana Ave. (509) 926-0164
Latah Creek, just minutes from Downtown Spokane, offers visitors the chance to sample its award-winning wines while browsing through one of the most unique gift shops in the area. Latah Creek celebrates it’s 25th Anniversary in Spokane and it’s Riesling continues to be a top-rated Washington wine. Open 9am-5pm daily. LatahCreek.com
7 lIBerty lake wIne CellarSLiberty Lake – 1018 S. Garry Rd. (509) 255-9205
Open by appointment and for Holiday Wine Fest/Spring Barrel Tasting weekends. Liberty Lake Wine Cellars produces small lots of handcrafted red wine for those who seek out and appreciate limited edition wines. Specializing in single vineyard wines, we feature the fruit of the Walla Walla and Red Mountain Appellations. Join us in the tasting room to enjoy exceptional red wines and views of Liberty Lake and Mt. Spokane. Open 2 Saturdays a month (call for dates or check our Web site) and for Holiday Wine Fest & Spring Barrel tasting weekends. LibertyLakeWineCellars.com
8 lone Canary wIneryDowntown Spokane – 109 S. Scott St. #B2 (509) 534-9062
Lone Canary is a Washington State winery dedicated to the production of high-quality, elegant wines that express what is delicious and distinctive about our state’s fruit. We are open from 12-5pm Thurs.-Sun. Please contact the winery for directions. We look forward to seeing you! LoneCanary.com
9 MountaIn doMe wInerySpokane – 16315 E. Temple Rd. (509) 928-BRUT (2788)
Mountain Dome Winery is Washington State’s Premier Sparkling House. It is family owned and operated and focuses on producing world class sparkling wine made in the traditional Methode Champenoise style. Mountain Dome’s Cuvée Forté label just received a gold medal in Seattle’s Enological Wine Tasting and was picked to be in the top 100 most exciting wine finds by British wine writer Tom Stevenson. Please call for directions. Tasting Room open 11am-5pm Sat. during the summer months and gladly by appointment. MountainDome.com
10 nodland CellarS Spokane Valley – 11616 E. Montgomery Dr. #70 (509) 927-7770
Nodland Cellars presents our Private Blend—a jazzy red wine with a sextet of flavors featuring a blend of ripe, luscious Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot and Carmenere. An ultra-modern interpretation of a beloved standard. Seriously fun! We are located at Pines and Montgomery. Open Saturdays from 11am-5pm and by appointment. NodlandCellars.com
11 roBert karl CellarSDowntown Spokane – 115 W. Pacific Ave. (509) 363-1353 (888) 4CLARET (425-2738)
Physician-winemaker Joe Gunselman, while nestled in an old fire station in the Historic Warehouse District, focuses on Bordeaux style wines and has received national recognition for his Claret and Cabernet Sauvignon. Robert Karl Cellars has been rated in the top 100 wineries in the world and in the top 50 value wineries. Open Thursday & Friday 2 p.m. to 5 p.m. Saturday 12 p.m. to 5 p.m. RobertKarl.com
12 townSHend CellarColbert, Wash. – 16112 N. Greenbluff Rd. (509) 238-1400
Townshend Cellar is dedicated to producing small lots of quality wines, ports, dessert wines and huckleberry-style wines. Located north of Spokane in the Green Bluff area. Open 12-6pm Fri.-Sun. and by appointment. Come enjoy our award- winning wines and beautiful view – we’ll look forward to seeing you! TownshendCellar.com
13 vIntaGe HIll CellarSDowntown Spokane – 319 W. 2nd Ave. (509) 624-3792
We started from a passion for winemaking and sharing an experience with friends and family. Two years later, after our initial decision to take a hobby into a public passion, we first opened our doors May 11, 2007. We hope you will join us soon and experience the urban yet refined delights of Vintage Hill Cellars. Come try the new releases of Cabernet Sauvignon and Cabernet Franc! VintageHillCellars.com
14 wHIteStone wInerySpokane 111 S. Cedar St. (509) 838-2427 Wilbur, Wash. – 115 N.E. Main St. (509) 647-5325
Whitestone Winery is proud to feature award-winning, 100-percent, family estate red wines from our vineyard located on the shores of Lake Roosevelt. Taste Whitestone wines at the Downtown Spokane tasting room 12-6pm Wed.-Sat. Call or visit our Web site for our current winery hours in Wilbur. WhitestoneWinery.com
15 BarIlI CellarSDowntown Spokane – 608 W. 2nd Ave. (509) 995-4077
Barili (ba-RIL-ee) means barrels in Italian. We take our inspiration from the Italians who believe wine is meant to be shared with friends and family. The Italians also remind us that every day is special enough to enjoy a glass of wine. For us, it’s really that simple. We invite you to join us as we embark on this new adventure! Barili Cellars will be open during the 2010 Mother’s Day Spring Barrel tasting weekend, First Friday’s beginning May 2010 and by appointment. BariliCellars.com
RED WINE
750 ML ALC. 13.5% BY VOL.
ColumbiaValley
A L C O H O L B Y V O L U M E 1 4 . 1 %
W H I T E S T O N E W I N E R YC O L U M B I A V A L L E Y • W A S H I N G T O N S T A T E
Piecesof RED
red wine
WINE TIME
905 N Washington St. • Spokane • In the Historic Broadview Dairy Bldg.
Plan your next special event with us! • (509) 328-5069 • CaterinaWinery.com
New and improved doesn’t even begin to cover it!
If you haven’t been to Caterina lately, you don’t know what you’re missing!
little Italy's wine Bar
State Line – 7200 W. Seltice Way (208) 777-7778
(Located upstairs on the landing of A-1 Smoke Shop, Exit #299 next to Cabela’s)
Join us for free wine tastings and half-priced microbrew tastings! Relax with your favorite wine and/or premium cigar. Open for tastings Fri., Sat. and Sun., or call for an appointment or to book your special events! Take your interest in wine and turn it into a passion! Discover wine every month through Little Italy's Wine Club! No minimum contract term or sign-up fee. Wine Club members save 10-percent to 50-percent off all wine and wine accessories and enjoy free access to our Wine Bar for private parties! Plus many more benefits for members! We also carry PEK wine preservation systems. We now have wireless Internet and two TVs. We also offer cheese plates and pizza. Visit our Web site for events, sign up for our weekly newsletter and check out our Wine Club. The Wine Bar is open 1-10pm Fri.-Sat. and 11am-7pm Sun. A-1 Smoke Shop is open 6am-10pm Sun.-Thurs. and 6am-11pm Fri.-Sat. LittleItalysWineBar.com
lone Canary winery
Downtown – 109 S. Scott St. #B2 (509) 534-9062
Lone Canary Winery is a ruby in the rough! With a focus on Italian and Bordeaux red varietals as well as taste-tantalizing red blends, this is a stop on the winery tour you will want to revisit! Lone Canary’s wines have won gold medals year after year and a loyal following who crave the fruit-forward style of Brit winemaker, Mike Scott. Join our BirdWatchers Wine Club and have access to exclusive wine selections, discounts and member events! Tasting Room hours are Noon-5pm Thurs.-Sun. and 5-9pm First Fridays (featuring an art exhibit and live music!). LoneCanary.com
Washington Wines of Eloquence
Tasting Room open: Thursday thru Sunday pm
Join us for First Friday Art Walk with live music and appetizers!
S Scott St B Spokane WA
toll free
www lonecanary com
robert karl Cellars
Downtown – 115 W. Pacific Ave. (509) 363-1353
Physician-winemaker Joe Gunselman, while nestled in an old fire station in the Historic Warehouse District, focuses on Bordeaux-style wines and has received national recognition for our Claret and Cabernet Sauvignon. We have been rated one of the Best New American Wineries. We’re open 2-5 pm Thurs.-Fri. and Noon-5pm Sat. RobertKarl.com
townshend Cellar
Colbert, Wash. – 16112 Greenbluff Rd.
(509) 238-1400
Located just north of Spokane in the Green Bluff area, Townshend Cellar is dedicated to producing small lots of quality wines, ports and dessert wines. Come enjoy our award-winning wines and beautiful view of the Green Bluff countryside. We are open Noon-6pm Fri.-Sun. and by appointment, if possible. Visit our Web site to find out about special events and locations Townshend Cellar will be at and to join our ‘Diamond T’ Wine Club. Look for Townshend Cellar wines at your favorite restaurants and stores. We look forward to seeing you soon at the winery! TownshendCellar.com
vin rouge
3029 E. 29th Ave. (509) 535-8800
(Located at 29th Avenue & Fiske Street)
EcLEcTIc SEASONAL $-$$$
Located on the South Hill, Vin Rouge delivers Northwest bistro-style fare with menus containing seasonal creations and traditional favorites for all tastes. The wine list emphasizes some of the Northwest’s best small-production wineries, and their Monday Wine Night offers 40-percent off the menu price, and weekly wine flights offer specialized selections in different regions and varietals. Social Hour is a Happy Hour for all ages, featuring specials on food and select drinks. Enjoy seasonal alfresco dining on the patio. Be sure to try The Bomb, a giant chocolate truffle filled with chocolate raspberry mousse! Open daily for lunch 11am-2pm, dinner 5pm-Close, Social Hours 2-5pm and 9pm-Close, with breakfast served 9am-2pm Sat.- Sun. VinRougeSpokane.com
left Bank wine Bar
108 N. Washington St., Ste. 105 (509) 315-8623
LIgHT fARE $
We offer Spokane one of the largest wine-by-the-glass selections—60 to be exact. Stop in for a glass of wine & cheese plate in the afternoon, champagne & dessert in the evening, or take home a bottle from our growing wine collection for a cozy night in. Wine tastings every Tues. We host local live music Fri. & Sat. nights. Open 11am Mon.-Fri. & 4pm Sat.
98 See what’s new @ SizzlenCuisine.com
ELKINSTownshend Cellar
Come taste the wines of the world with Little Italy’s Wine Bar. Featuring wines from Argentina, Australia, Chile, France, Germany, Italy and Spain as well as California and the Pacific Northwest to include Washington, Oregon, Idaho and Montana, this wine bar is a pleasant surprise for its tiny State Line neighborhood. The knowledgeable and passionate staff can help you find what you’re looking for or introduce you to wines you may not have tried before. And, with a selection that includes more than 300 varieties of wine, there’s everything from local favorites to those rare treasures that can be hard to find.
Little Italy’s wine club members enjoy benefits such as 10-percent off all wine purchases, all wine accessories and fine cigars, savings of 15 percent on four or more bottles and specials exclusively for members, and up to a 50-percent discount on featured items. Enjoy complimentary wine tastings of at least three different wines every week, Friday through Sunday. They also have added a reserve tier sampling to the mix, available for a small fee. Take advantage of tasting carefully selected premium wines before you buy.
Did somebody say football? Sundays, Little Italy features buckets of beer with your choice of three domestic or three microbrews, half-off cheese plates and $6 pizzas during the Seahawk’s games. You can also taste various microbrews, a sampling of the more than 30-plus varieties of beer in stock, so you can mix and match for the perfect combination!
In the smoke shop, there is an offering of more than 75 varieties of premium cigars to choose from, including favorites such as Auturo Fuente, Cohiba, Montecristo, Questa Rey, Macanudo, Punch and Parigas. Bring your laptop and utilize the free Wi-Fi.
Little Italy’s invites you to join them at State Line, Idaho. “Let’s Taste Life through a Glass of Wine!” LittleItalysWineBar.com & A-1SmokeShop.com
Big-World TasteSmall-Town Style
GETTING THEREAt tHE WASHINGtoN/IDAHo StAtE LINE. FRoM I-90: tAkE ExIt #299 NoRtH oN SPokANE BRIDGE RoAD to EASt APPLEWAy (WASHINGtoN SIDE), WHICH BECoMES SELtICE WAy (IDAHo SIDE). tHE FIRSt BuSINESS oN tHE RIGHt IS A-1 SMokE SHoP, AND LIttLE ItALy’S IS uPStAIRS INSIDE.
Little Italy’s Wine Bar at A-1 Smoke Shop, Fine Wines & Cigars
WINE BAR OPEN 1–10PM FRI & SAT and 11AM-7PM SUN
LittleItalysWineBar.com
COMPLIMENTARY WINE TASTING 1/2 PRICE MICROBREW TASTING
FREE WI-FI
7200 W. Seltice Way (I-90 Exit #299 next to Cabela’s)
(208) 777-7778 (877) 390-5778 Toll Free
STORE OPEN 6AM–10PM SUN-THUR and 6AM-11PM FRI & SAT DRIVE-THRU WINDOW
A-1SmokeShop.com
992010 SpokaneSizz le .com
Imagine this. Sitting down to enjoy mouth watering delicious Alaskan King Crab without having to muss up your hands … just that rich delicate crab meat without all the crackin’ work to get at it.
This is just what crab lovers have been waiting for, and this is what Gold Bar Cuisine brings to the table. And now, at exclusive restaurants in the area as well as new availability in select grocery outlets, this longtime favorite at restaurants is now offered with new simplicity in preparation. This is getting attention from some of our area’s most outstanding chefs.
This new delivery of the raw whole meat Alaskan King Crab legs, filets and medallion meat is taking crab menu offerings to a whole new civilized level. The recipe ideas are being spurred with the lack of difficulty and time constraints with use of the in-the-shell product. Pictured here are several new menu items prepared by chefs at Bonsai Bistro & Sushi Bar and Beverly’s at the Coeur d’Alene Resort in Coeur d’Alene.
Brought to the market by Gold Bar Cuisine, this new product allows for diverse selections that offer refreshing new ways to prepare crab, giving the chef a chance to showcase his or her culinary talents. The biggest reason this has not been done
before is that the equipment and procedures had not been developed or perfected until the last couple years.
Says Ted Presley of Gold Bar, “This crab product is limited only to the chef’s imagination. The chef will be preparing this product in its own natural fats and juices, giving the customer the chance to savor the real taste of crab, not a crab product that’s been pre-cooked in a salt brine.”
This fresh raw, bacteria-free, sanitized product is safe to consume in its natural form, making it a perfect product for sushi or sashimi appetizer platters, and chefs can really get creative using their skills and imagination in any direction they wish.
Also, says Ted, “This is the first time items such as ravioli will be prepared in a raw state, locking in the natural fats and juices, and giving the product the true taste of the crab; not a bland pasta knock-off.”
The hot-selling Crab-a-Mari item on the menu at Bonsai Bistro, compared to the old standby calamari is far superior in flavor, texture and appearance. This lightly breaded crab product is a welcome change from the milder calamari.
See what some area chefs have to say about this new product on the following pages.
Gold Bar CuisineA MoSt CIVILIzED WAy to EAt ALASkAN kING CRAB!
SHOPPING FOR THE BEST!
“The kitchen is a country in which there are always discoveries to be made.” Grimod de la Reynierefood reviewer and restaurant critic (1758-1837)S
ECT
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IN
TRO
100 See what’s new @ SizzlenCuisine.com
DOWNRIVER GRILLChef/Owner Jonathan Sweatt
Jonathan says that crab is traditionally delivered to restaurants two ways, either pre-cooked for them to re-cook to serve, or delivered live, which isn’t really as cost effective for most restaurants; “This product gives us the best possible answer; it’s a beautiful sashimi-grade fresh crab that the world’s never had a look at until now.”“We are able to do things now, like grilled Merus Tenderloin (the leg). The customers will appreciate the fact that it’s so rich that you don’t need a lot of it, and that’s why it works so great with the surf-and-turf environment, because you’re not only able to get a great steak, but also 2 to 3 ounces of tasty crab, and it’s a great meal. We’re able to offer this for around $29. I feel very strongly that the value will be there for our guests because of the quality of the products we are able to put on the plate for them.”
BONSAI BISTRO & SUSHI BAR, DOWNTOWN COEUR D’ALENEChef/GM Troy Louis Chandler
“I have been working with this product at the restaurant since June of ’09, and it has changed the way I prepare crab forever. To watch a sushi bar guest’s eyes light up after they realize this new texture and flavor of something that they thought they knew their entire lives has changed, is just amazing. The applications have been exciting. From our Crab-a-Mari to Nigiri, to crab steaks paired with Kobe steaks (the ultimate surf and turf!). It is really cool to not have the “string cheese” quality of over-processed crab, and when we use it in things like rangoons or ravioli, the juices from the raw crab meld with and flavor all of the other ingredients as they cook. It is also awe-some to be in the handful of chefs and restaurants that are the first in the world and history to use
CHEFS SPEAKALL ABout GoLD BAR CuISINE’S FRESH tAkE oN ALASkAN kING CRAB
Aaron & Jonathan Sweatt
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“Troy from Bonsai Bistro was great to introduce us to this product. His creativity and willingness to share this
new product with us was impressive. Then, at our meeting with Ken and Rocky of Gold Bar, I was sold with one taste.
This crab is just one of those products that chefs rarely get to see. It’s a brand new look in a traditional ingredient
in a way that nobody has seen before,” says Jonathan
1012010 SpokaneSizz le .com
this new ingredient. I can’t wait to taste what Jonathan (Downriver Grill) is plating next!”
BEVERLY’S, COEUR D’ALENE RESORTChef de Cuisine Tyler Shwenk & Sous Chef Josh Stidman
Beverly’s is offering a pairing of the fresh Alaskan King Crab with Filet Mignon for what they call the “Deadliest Surf and Turf.” Josh Stidman, Beverly’s sous chef, says, “It has enabled us to prepare crab without the shell cracking, and it let’s us create entirely new crab menu items.” Beverly’s Chef de Cuisine Tyler Shwenk is excited about the flavor profiles that come through. “People love it—it’s not overly salty. It’s really sweet compared to the king crab [we] usually get,” he says.
SUPPLIER - Food Services of AmericaMike Boss of FSA
“Everything you know about crab—throw it out the window! After 37 years of experience, it’s nice to have something brand new—it’s completely new and unique.”
Yes, you can have your crab, and eat it, too! With this new product there are sure to be endless new creations coming from the kitchen at Downriver Grill and soon others around the Inland Northwest. Alaskan King Crab, simple and delicious, and with no mess, no fuss! We can’t wait to taste them all!
Troy Louis Chandler
Josh Stidman
102 See what’s new @ SizzlenCuisine.com
Wine ShoeSexy, sassy and fun, the Wine Shoe makes a fabulous
gift for your wine-loving girlfriends. Find it at
WineStyles, 8801 N. Indian Trail Rd. (509) 468-9463
Vinturi Essential Wine AeratorAerate wine in seconds! This wine aerator allows reds and
whites to breathe instantly, resulting in a better bouquet,
enhanced flavor and smoother finish. Includes a no-
drip stand and travel pouch and is dishwasher safe.
Find it at Wine Styles.
Dry Fly VodkaDry Fly Distilling is our very own local craft distillery,
right here out of Spokane. Producing craft-distilled
vodka, gin and whiskey, they use only locally grown
grains and botanicals. Ask for Dry Fly when ordering
your next cocktail at area restaurants and bars.
1003 E. Trent at Riverwalk, Spokane
(509) 489-2112 DryFlyDistilling.com
Shopping for the BEST!
Just thought we’d show you a few fun things we’ve stumbled upon around town. From Spokane’s university District to Hayden, Idaho, here are some great finds!
4025 Government Way, Ste. 8Open 10am-6pm Mon.-Fri. & 10am-4pm Sat. -
Dry Fly Flask Feel like traveling light? Try this easy-fill
(and fashionable) 5 oz. flask from Dry Fly.
DryFlyDistilling.com
www.mainmarket.coop
become amember today
MAIN-100.indd 1 10/15/09 1:26 PM
Join Us @ Main Market Co-op
You don’t have to be a member
Just stop in and shop at the store!
But, check out the benefits of
becoming a co-op member:
discounts on cooking classes
farm tours
seasonal in-store sale days
roof space rental
freezer locker rental
Not to mention, you’ve directly
helped improve
downtown Spokane!
Stop in at 44 W. Main Ave.
Downtown Spokane
Walk your dog or ride your bike.
There’s parking for both!
www.mainmarket.coop
Baby OnesieIt’s never too early to start whine-
ing, so this adorable onesie, though
somewhat politically incorrect,
has your thirsty little one in mind
for all you wine-loving mommies
to adorn your little ones in.
We found this one for baby
Rhone at WineStyles.
SpiceShot by Chef’nThere’s no more need for measuring
spoons. The stylish SpiceShot™
dispenses 1/4 teaspoon per click. Just
fill with your favorite spice. Find
a color to match your personality:
apricot, avocado, cherry and black.
Stop in at the beautiful new Gourmet
Way 8222 N. Government Way,
Hayden, Idaho to pick up yours today.
104 See what’s new @ SizzlenCuisine.com
ELKINS
Pssst... Special Sizzle’n Deal at www.manpans.com/sizzlen
Chefs abuse them in their restaurants and love them at home.They’re tough, you can use metal utensils and they’re green.
www.manpans.com
Cookware
Fry Pans, Sauce Pans, Stir Fry Woks
Green, Non Toxic Cookware
Extremely Durable
Lifetime Warranty
Sold Manufacturer Direct
Made in Spokane
Tart Is Smart These 100-percent pure fruit juice concentrates
are made with the sweet-tart taste of
Montmorency cherries. Research reveals
shows these cherries contain more than 17
vital antioxidants which support both mind
and body; known as the “Healing Fruit.”
Find it at Super 1 Foods.
Man Pans“Ergonomically contoured for comfort and control
in a man’s hand,” ManPans have a spun-metal
body (meaning it’s extremely lightweight), stick-
resistant surface that uses a water-based coating
containing no PTFE or harmful chemicals, durable
service and are metal-utensil safe. It is oven safe
to 700°F; the lid up to 400°F. 100-percent made in
the USA. Find more pans @ ManPans.com/Sizzlen
Little Henry’s ChocolatesYou can never go wrong with chocolate. Available
in Coeur d’Alene at The Dinner Party and
at Syringa on their dessert menu, owner Sue
Morgan DePew also fashions custom chocolates
for weddings, bed and breakfast turn-downs
and other client events. Choose from solid
chocolates flavored with various organic oils
and truffles with flavors to include sesame,
grapefruit, espresso, earl grey tea, strawberry
balsamic, sea salt caramels and more.
Order yours by calling (208) 651-3341.
1052010 SpokaneSizz le .com
ELKINSI Dreamed of Healthy Chocolate!
14 GRAMS oF FIBER IN EVERy BAR
Mary Jo’s story as a food entrepreneur can
be a lesson to us all about the tenacity and
enthusiasm it takes to make your dreams come
true. Her ChocoPerfection is a wonderfully
smooth, classic-tasting European chocolate.
Even better, it’s sweetened from plants,
naturally sugar-free and approved for diabetics.
Each nearly 2-ounce bar has only 2 grams of
carbohydrates. She created it out of both a
need for healthier choices and her passion for
chocolate!
Mary Jo is a confirmed lifetime chocoholic
who weighed 475 pounds by age 15. Through a
lifetime of dieting, she was down to 275 pounds
by age 35. Mary Jo was a career dieter always
desperate to lose more weight. She had her
stomach stapled twice, and the results? She lost
a total of 5 pounds. Persistent to a fault, Mary
Jo started the Atkins diet, but as soon as she
tried the low-carb chocolate bars commonly
on the market, she stopped losing weight
altogether.
Mary Jo discovered that sugar-free products
made with maltitol, the most common low-
carb sweetener on the market, can spell disaster
for dieters. Maltitol, with a glycemic index of
39-53, spikes insulin levels, stalls weight loss
and increases sugar cravings.
A completely out-of-the-box solution was
called for, and Mary Jo, who grew up working
in a candy store, knew a few tricks. First, she
researched and found the most progressive,
all-natural and low glycemic index sweeteners
ever created. Next, she sought a Belgian-owned
chocolatier to produce her chocolate bars.
Finally, in June 2003, the first batch of Choco-
Perfection was produced.
Mary Jo lost more than 75 pounds by
developing and sampling the first batch of
16,000 bars. She continues to “sample” at
least three ChocoPerfection bars a day and
has lost 30 more pounds over the last four
years. She does not rely on will-power to lose
weight and consciously avoids exercise. Mary
Jo follows a low-carb eating program with
unlimited ChocoPerfection. Best of all, Mary
Jo’s addiction to chocolate has resulted in
the creation of a wonderful tasting, sugar-
free chocolate bar that is made from healthy
sweeteners ... truly a gift to diabetics and low-
carb dieters everywhere.
Repeatedly chosen as the best-tasting,
sugar-free chocolate bar available anywhere,
ChocoPerfection is a dream come true for not
only Mary Jo, but chocoholics everywhere! (800) 332-1773ChocoPerfection.com
LOCAL NORTHWEST STORES THAT CARRY
CHOCOPERFECTION ARE: Pilgrim’s Market, Flour Mill Natural
Foods, Mother’s Cupboard Nutrition Stores, The Chocolate Apothecary,
Rocket Market, Rosauer’s Natural Living, Lorien Herbs and Huckleberry’s.
REPEATEDLY CHOSEN AS THE BEST-TASTING, SUGAR-FREE CHOCOLATE BAR
ELKINS
Blooms on the BluffWhen the fruit trees are in bloom, we offer
perennials, hanging baskets, gourmet foods and homemade pies ~ Mother’s Day May 8-9
Strawberry CelebrationThe first fruit of the season! Visit June 26-27 & July 3-4
Cherry FestivalEnjoy summer’s sunniest weekends on
the bluff! July 10-11 & July 17-18
Cherry Pickers’ Trot and Pit SpitJuly 15 Race starts at 7pm
Peach Festival Sweet, juicy, tree-ripened, treasures from Green Bluff
Weekends August 14 through Labor Day
Apple FestivalWeekends September 11 through October 31
Holiday MemoriesTHANKSGIVING through CHRISTMAS
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HANSEN
18 1813ROENING
DIETZ
15COLE
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16
ROBEL
35PIT STOP
25CHERRY HILL
38CHERRYSHACK
3020 SUPERSURIS
ALPACA RANCH
WALTER’SFRUIT RANCH
BODACIOUSBERRIES &
FRUIT
31MAPLECREST
11HIGH
COUNTRY
37ELLIE’SEDIBLES 33
34THE BARN onTREZZI FARM
19GREEN BLUFF
GARDENS
STRAWBERRYHILL
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KNAPP
36GREEN BLUFF
COUNTRYINN
HUCKABA
TOWNSHEND
28 FLEUR de PROVENCE
2SMITH
3SIEMERS
THORSON
WELLENS
7YARYAN
6HARVESTHOUSE
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HIDDENACRES
ELEVENACRES
SUNDOWNBROWN’S
Look for the Green BluffSign of Quality
EXIT 287EXIT 281
Francis/Bigelow Gulch Rd.
Peone Rd.Map Not To Scale
Mt. Spokane Park Drive/Hwy. 206 to Mt. Spokane
State
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Green BluffRoad
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Green BluffRoad
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BIG R
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GREEN BLUFF EVENTS33 unique, family owned farms selling directly to the public. Farms are
open daily when fruit and vegetables are in season. We offer family fun and great homemade foods from our local farms to your table!
39MRS. KALINSBARN
1072010 SpokaneSizz le .com
1. HuCkaBa’S Green BluFF (509) 238-67428022 E. Green Bluff Road – Colbert, Wash. 99005Allen & Edith Huckaba. Christmas Tree Farm. Choose and cut beautiful top-quality Christmas Trees. Five varieties available from Thanksgiving until Christmas. Wreaths and Gift Shop.
2. SMItH’S HIlltop orCHard u-pICk (509) 238-46479423 E. Green Bluff Road, Colbert, Wash.Cherries (Bing, Rainier, Chelan, Lambert), Peaches (Red Haven, Daroga Red & Glohaven), Nectarines & Plums/Prunes. Apples (Honeycrisp, Fuji, Red & Golden Delicious, Jonagold, Empire and more). All U-Pick.
3. SIeMerS FarM llC (509) 238-6242U-Pick: Strawberries, Cherries & Peaches. Special Events: Weddings, Family & Company Picnics, Birthday Parties, etc. Apple Festival: Train & Wagon Rides, Giant Slide, Pirate Ship, Safari Animals, Games in the Corn/Shrub Maze, Talking Chicken & Castle. 34 venders: Zips Foods, Live Music, Arts & Crafts, Indian Corn, Squash, Straw, Cornstalks, Gourds, Apples & many varieties and colors of Pumpkins. Cider, Honey, Jam & Gift Items. Easy Parking. SiemersFarm.com
4. walter’S FruIt ranCH (509) 238-47099807 E. Day Rd., Mead, Wash.Mark, Arlene, Jason & Morghan Morrell. Our farm has grown to offer something for everyone in your family. Country Store, Take-N-Bake Pies, Live Music, Pumpkin Patches, Orchard Café, Fruitloop Express, Play Area, Wiggle Worm, Wine Tasting, Corn Cannon, Tours, All Festivals. Make our farm your family memory. AppleRanch.com
5. HIdden aCreS (509) 238-2830The Simchuks & Conniffs. U-Pick & Picked Fruit. Raspberries, Cherries, Peaches, Blackberries, Cots, Prunes, Apples (many varieties), Gourmet Jams, Famous Apple Butter, Take-n-Bake Pies, Gift Packs, Gift Shop, Educational Tours, Pumpkin Patch. Festival Fun includes: Hayrides, Corn Maze, Penelope Pumpkin, Lunch, Live Music, Teepee, Cabin, Photo Opts galore. Covered Picnic Tables. Ample Parking.HiddenAcresWA.com
6. HarveSt HouSe & orCHard (509) 238-6970Open Every Day! Outstanding Farm Market, Restaurant & Bakery. We grow more than 100 Varieties of Fruit for U-Pick or Picked! Green Bluff’s Market for Klicker Strawberries. Wines, Gifts, Gourmet Foods, Cider, Festivals & Special Events. Home of “Friendly Family Farm Fun!!!”
7. yaryan’S orCHard (509) 238-6261John & Beverly Yaryan10229 E. Day Mt. Spokane Road (1/2 mile east of Green Bluff store) U-pick or picked to-order fruit. Cherries, Apricots, Peaches for slicing or for canning (Early & Late Red Haven, Daroga Red, Rosa, Red Globe, Canadian Harmony). We offer a large variety of Apples (Early Gold, Gala, Macintosh, Jonathan, Red & Golden Delicious, Johnagold,Honey Crisp, Cameo, Fugi, etc.) Nectarines, Plums & Honey.
8. wellenS’ luSCIouS FruIt & antIQueS (509) 238-697816420 N. Sands Road, Mead, Wash.Warren & Anne Wellens. U-Pick & Picked Fruit: Cherries (Bing, Lambert, Van & Pie), four varieties of Apricots, Early Apples, early slicing & canning. Peaches, Plums, Prunes & 15 varieties of Apples. Call for hours of operation. We grow all we sell!
9. tHorSon’S Country FarM & nurSery (509) 238-643817007 N. Sands Road Lloyd & Janet Thorson. U-Pick & Picked to-order. Cherries (Bing, Rainier, Lambert & Black Jade), Apricot, Peaches, Pears (Bartlett, d’Anjou & Bosc), Apples. Trees pruned low for easy picking. Grapes, Vegetables, Tomatoes, Beans, Cabbage, Pickles, Squash, Pumpkin. Spring Perennials & Fall Mums. Fall & Christmas Wreaths.
11. Green BluFF HIGH Country orCHard (509) 238-95458518 E. Green Bluff Road, Colbert, Wash.The Big Red Barn with Country Charm. Joe & JoAnne Smatlan welcome you to their Orchard & Country Store: Gifts, Antiques & Décor. U-Pick and Picked Fruit (Cherries, Peaches, Raspberries, Apples, Apricots & Pears) & Local Produce. Enjoy Unique Gourmet Lunches, Fresh Baked Pies/Pastries, Ice Cream & Espresso Treats. Bring a group for a special farm experience. Company, family or church celebrations. HighCountryOrchard.com
13. dIetz CHrIStMaS treeS & nurSery (509) 238-697517714 N. Day Mt. Spokane RoadChoose & cut Christmas Trees, Wreaths & Tree Stands. Open daily 9am-4pm starting the day after Thanksgiving. Six varieties available including Table-Top Trees. A holiday tradition for more than 25 years. Email: [email protected]
14. HanSen’S orCHard (509) 238-49028215 E. Green Bluff Road, Colbert, Wash.Rod, Karen & family welcome you. Pick tree-ripened Cherries in July, Peaches in August, or Apples, Plums & Grapes in September/October. Visit our country store filled with Jams, Rag Rugs, Honey, Baskets & more. Sample our Premium Ciders, take home a ready-to-bake Apple Dessert or jar of Chunky Applesauce. A trip to the Bluff isn’t complete without a stop at Hansen’s. Fun for kids of all ages. HansensGreenBluffOrchard.com
15. Cole’S orCHard (509) 238-496218423 N. Green Bluff RoadSteve & Marie Cole & family. Certified Organic. Apricots, Prunes, Pears & Apples (Lodi, Gravenstein, Spartan, Jonagold. Honeycrisp, MacIntosh, Golden Delicious, Jonathan, Ida Red, Cortland, Rome, Winter Banana & Granny Smith). Ten varieties Winter Squash, Pumpkins, Dried Flowers & Fresh Lavender. New this year: Many varieties of Vegetables. Call for availability. Open Friday, Saturday & Sunday in the Fall.
16. eleven aCreS (509) 238-947310909 E. Day Mt. Spokane RoadThe Hunts. Strawberries, Rhubarb, Apricots, Rasperries, Blackberries, Peaches, Plums, Nectarines, Cherries, Vegetables, Herbs, Garlic, Ginseng Root & Honey. Apple Fest: Pumpkin Patch, Giant Pumpkins, Apples, Squash, Gourds, Indian Corn, Cornstalks, etc. No spray or low-spray produce. Clean, pleasant picking experience. Easy Parking. Sometimes closed on Monday.
17. roBel’S orCHard (509) 238-191119405 N. Sands RoadJohn & Linda Robel & Family. Pasteurized Fresh Cider, Several varieties of Apples, Peaches (Early Red Haven & Red Haven), Cherries (Bing, Lambert, Lapin, Rainier & Pie Cherries), Apricots, Blueberries, Plums and Vegetables. U-Pick or picked to-order.
18. roenInG’S on Green BluFF (509) 238-125817715 & 18102 N. Day Mt. Spokane Rd., Mead, Wash. 99021Rick & Claire Roening. Home of Green Bluff Greenhouse & Nursery & the Family Orchard. Cherries (Bing, Pie, Lambert, Royal Ann, Vans & Rainier). Low pruned for easy picking. Peaches picked to-order (Early Red Haven, Red Haven & Red Globe). Special Event Planning for all group sizes. Email: [email protected]
19. Green BluFF GardenS (509) 238-51969510 E. Green Bluff Road Featuring, as the fruit ripens, Picked and U-Pick Raspberries, Cherries (Bing, Lambert & Pie Cherries). Awesome Peaches! Just Right! Apricots, Nectarines, Plums, 13 varieties of Apples. Huge Pumpkin Patch.
20. townSHend Cellar (509) 238-140016112 N. Green Bluff Road, Colbert, Wash.Wine varieties include distinctive reds, dry whites, riesling, late harvest, ports & four huckleberry wines. Enjoy award-winning wines and beautiful views from our tasting room and gift shop. Tasting Room and Gift Shop are open 12-6pm Fri.-Sun. Other times available by appointment. TownshendCellar.com
21. StrawBerry HIll FarM (509) 238-691916904 N. Day Mt. Spokane Rd., Mead, Wash.Verne & Nancy Fallstrom. Nutrition Farming. Vegetables, Berries, Herbs, Salad Greens, Tomatoes, Cucumbers, Beans, Potatoes, Carrots, Rhubarb, Squash, Pumpkins, cut Flowers & more. Produce available early and late in the season from our greenhouses Closed Sunday & Monday.
23. knapp’S (509) 238-26407722 E. Ballard Road (Green Bluff’s West Side)Larry & Karen Knapp. Strawberries, Raspberries, Blackberries, Pumpkins, Squash, Gourds. Autumn Attractions: Punkin Chunkin’, Goat Mountain & Straw Maze. Check out our Web site for detailed information & berry varieties! KnappsOnGreenBluff.com
25. CHerry HIll (509) 238-197818207 N. Sands Road, Mead, Wash.Bosma Family. Come & enjoy our beautiful view of Mt. Spokane & pick Cherries. U-Pick or Picked Cherries (Bing, Rainier and Pie). Trees pruned low for easy picking. Raspberries. Farm-Fresh Eggs. CherryHillWA.com
26. BodaCIouS BerrIeS & FruIt (509) 238-248916004 N. Applewood LaneDeitz Family. Raspberries & Blackberries. U-Pick & Picked, sweet & delicious. Other Seasonal Fruits and Vegetables available. Bring the entire family for a great day of berry-picking adventure. Farm fresh & family centered. Season begins Early July. Call ahead to confirm start date. Email: [email protected]
Green BluFF CoMMunIty CHurCH (509) 238- 91009980 E. Green Bluff Rd. ~ Pastor: Dr. John Southwick. Services: Sundays 10am. “Come Grow With Us”
28. Fleur de provenCe lavender FarM (509) 466-42367019 E. Day Mt. Spokane RoadStan & Maggie Smith. Experience the delight of harvesting your own fresh Lavender bundles on your way to scenic Green Bluff. Create fragrant Bouquets, Sachets or pick fresh culinary lavender for your gourmet meals & baked goods. Lavender products and plants are available starting in May. Open Friday & Saturday all day; Sunday by appointment. LavenderOnGreenBluff.com
30. SuperSurIS alpaCa ranCH (509) 238-319116219 N. Day Mt. Spokane RoadDick & Nancy Walker. Alpacas for Sale. Two Sisters Boutique, located on the farm, features luxuriously soft Sweaters, Coats, Scarves, Socks, Gloves & Teddy Bears imported from Peru & Bolivia. We also offer Baby Alpaca specialty yarns made from our animals. Knitters welcome! Hours by Appointment.
31. Maple CreSt (509) 238-475410321 E. Day Mt Spokane Road Mike & Lisa Beckman. Location of the Green Bluff CHERRY PICKERS TROT the third Thursday in July. Ample FREE PARKING available for all trot festivities.
33. trezzI FarM Food & wIne (509) 238-227617700 N. Dunn RoadCountry Italian living on Green Bluff. Trezzi Farm Winery & Vineyard is home to Davide from Milan, Italy and his wife Stephanie. Specializing in Wedding, Business & Event Catering. New Tasting Room features Northern Italian Wine made from grapes grown on the farm. Offering homemade Italian Frozen Foods. Retail Food Store open all year 10-6 daily, sorta, & Mon. by chance. Tasting Room open 12-6 Sat. & Sun., kinda. TrezziFarm.com
34. Sundown Brown’S plaCe llC (509) 238-480317425 N. Sands Rd., Mead, Wash. This is a great U-Pick Farm! Cherries (Bing,Rainier, Lambert & Pie), Apricots, Plums (Red & Italian), Pears (Bartlett & Asian), Apples (Translucent, Gala, Red & Golden Delicious, McIntosh, Jonathan, Macoun, Spartan, Winter Banana & Liberty). Bill & Paula Nelson have been working hard to renovate an older orchard. Peaches were planted last year. White Pumpkins & a variety of Gourds are being added this year. Bring your lunch, family & friends, & sit under an apple tree to watch the sunset.
35. pIt Stop orCHard (509) 238-94228903 E. Green Bluff Rd.Todd & Dana Hansen & Family. Pick-Your-Own or Picked Cherries (Rainier, Bing, Van, Lambert & Pie), Apples (Empire, Gravenstein, Spartan, Golden, Red, Winesap, Honeycrisp & many more). Prunes, Plums, Vegetables, Jams, Honey, Apple Butter, Fresh Eggs. Doc & Sons’ Cider–our family exclusive blend! Friendly Folks & Family Values!
36. Green BluFF Country Inn & orCHard (509) 238-69718814 E. Green Bluff RoadDr. Tom & Charlene Hansen. Cherries, Apricots, Apples, Walnuts, Jams & Char’s Famous Take-n-Bake Pies. Home of Doc & Sons’ Cider. See our unique Lowline Cattle. Open extended hours during peak seasons.
37. ellIeS edIBleS, dIvIne CaraMel CreatIonS (509) 238-497317909 N. Dunn Road Ellie & Bill Grubich. Welcome to our Gourmet Candy Shop! Fresh Caramel Creations (Suckers, Espresso Bars, Turtles, Sauces, Cut Caramels & more), exquisite Truffles. Featuring Seasonal Fruit Confections from Green Bluff fruit. Always lots of Samples. Open May-December 11am-6pm Wed.-Sun., Mon. & Tues. by Appointment Only.
38. tHe CHerry SHaCk (509) 238-91838709 E. Green Bluff Road Brad & Jackie Erovick & Family. U-Pick & Picked Cherries (Bing, Rainier, Lambert & Pie), Apricots (Tilton & Perfection), Apples (18+ varieties from early to late season), Pears (Bartlett & d’Anjou). Garden-Fresh Vegetables, Fresh-Pressed Cider, Local Honey, Jams, Home-Baked Goods, Stoneware & Wheel-Thrown Pottery. Come browse our little Red Orchard Store! Picnic tables for your enjoyment.
39. MrS. kalInS Barn (509) 238-9469 17911 N. Day Mt. Spokane Road Unpack your picnic basket. Relax and enjoy a day in the country. U-Pick Cherries (Bing, Lambert, Black Jade & Pie) and U-Pick Raspberries (Autumn Bliss). Walk the Green Bluff Trail. Run through a straw obstacle course. Slide Mega Mountain. Shop for fine gifts, home decor, jeans and purses. Celebrate special occasions, weddings, birthdays or company picnics.
a-1 Smoke Shop, Fine wines & CigarsState Line – 7200 W. Seltice Way (208) 777-7778
(Exit #299, next to Cabela’s)
Find more than 300 unique wine selections from around the world! Choose from top-of-the-line tobacco products including tobacco accessories and microbrews, domestic and imported beers, gifts and more. We also offer a large selection of wine accessories, and we carry PEK wine preservation systems. You can also find free Wi-Fi, coffee, snacks and fuel. Our convenient location at State Line and our new drive-through window means easy access for quick-stop shopping! While at A-1, head upstairs to Little Italy's Wine Bar for free wine tastings Fri.-Sun. or by appointment. We also offer half-priced microbrew tastings. A-1 is open 6am-10pm Sun.-Thurs. and 6am-11pm Fri.-Sat. Little Italy’s is open 1-10pm Fri.-Sat. and 11am-7pm Sun. A-1SmokeShop.com
Bouzies BakerySouth Hill – 5620 S. Perry St. (509) 443-6850
(Located inside Luna)
Here at Bouzies Bakery, we offer the finest artisan bread and pastries. Pure ingredients and time-honored methods work together to create breads that are as beautiful to look at as they are delicious to eat. Our French oven was designed specifically with artisan-style breads in mind. The hand-shaped loaves are baked directly on a stone hearth and are surrounded by steam in the early stages of baking, allowing the bread to generously expand before developing a delicious, crisp crust. We use Shepherd's Grain flour in all of our products. Grown and milled locally, it is superior in quality and unmatched in flavor. Our breads are available wholesale to restaurants and for purchase at Luna, Huckleberry's, Eggers and Cafe Marron. Pastries are available at Chocolate Apothecary and Caffe Delicio. LunaSpokane.com
Chocoperfection
(800) 332-1773
ChocoPerfection is a decadent, gourmet European chocolate that is 100-percent naturally sugar-free. Each bar has only 2 grams net carbs, along with 14 grams natural dietary fiber! ChocoPerfection was created for diabetics, those following a low-carb or anti-candida program and for healthy eaters who love chocolate. Local health food stores that offer ChocoPerfection are listed in our ad on page 105. You may also order online. ChocoPerfection.com
dry Fly distillingUniversity District – 1003 E. Trent Ave. (509) 489-2112 (At The Riverwalk Plaza)Washington’s first distillery since prohibition is making award-winning vodka, gin and whiskey. All our brands are carefully made from local products “from farm to the bottle.” We offer free tours, free tastings, not-free bottle sales and a not-free gift shop. Come see how it is all made! We are open 8am-5pm Mon.-Fri. and 8am-3pm Sat. (Sat. we are usually bottling our goods from 11am-3pm) and closed Sun., unless we’re fishing, and then none of these hours can be trusted, so you better to call first. DryFlyDistilling.com
Bitterroot CutleryCdA North – 4025 Gov’t Way, Ste. #8 (208) 667-3887
At Bitterroot Cutlery, you will find kitchen cutlery fit for a chef. We offer a collection of fine kitchen cutlery including well-known name brands such as Henckels, Messermeister and Wusthof. We also carry a full line of Forschner, Kershaw and Boker, and Asian and Sushi knives. We are open 10am-6pm Mon.-Fri. and 10am-4pm Sat.
Main Market Co-opDowntown Spokane – 44 W. Main Ave.Main Market Co-op is a new Downtown Spokane grocery, focused on local products, ownership and community! Find fresh and local foods, wine, beer and grocery items made with sustainability and the health of you and your community in mind. Stop in for a regular grocery run or a quick grab of house-made soup and salad. Seasonally, enjoy produce from our own rooftop garden. Main Market also extends our knowledge and experience through classes and local tours open to the public. Mixin’ it Up! features our fresh approach to cooking, with local professional chefs sharing their favorite ways to eat in season. All of this is open to everyone every day, but our member/owners do get special benefits. Member-owned and locally driven, come dream, learn and build with us! MainMarket.Coop
tim’s Special Cut MeatsN. CdA – 7397 N. Gov’t Way (208) 772-3327
The only old-fashioned butcher shop in town offering a variety of retail meats—all-natural, hormone- and antibiotic-free Angus beef, chicken, Idaho lamb and pork, USDA-inspected elk and buffalo. We also have a variety of custom-smoked sausages, jerky, fresh sausages, deli meats, custom-smoked hams, bacons, smoked pork chops, dairy products including farm-fresh eggs, as well as spices, marinades, beer, wine and more. Let us help you choose a great steak to barbecue tonight or prepare a special-order item such as rack of lamb or seasoned prime rib.
Your Old-Fashioned Butcher Shop All-Natural, Hormone-and Antibiotic-Free Meat
Retail & Custom Meats featuring Aged Carcass Beef,USDA Elk & Buffalo, and Idaho Pork & Lamb
Smoked Sausages, Fresh Sausages, Custom-Smoked Ham, Bacxon, Turkey and more!
7397 N. Government Way Coeur d’Alene
(208) 772-3327
Find more
great locally
grown and made
products
@ SizzlenCuisine.com
GoOnline
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When great culinary minds come together for the good of the community, a lot more than a great meal is created; an experience is.
There is nothing better than a meal prepared with love and thought. Seventeen years ago, Chef Jim Wolters of Manito Golf and Country Club, along with the Children’s Miracle Network, sought to create an intimate dining experience and raise funds for pediatric health care in the Inland Northwest. This exciting vision—The Chef’s Culinary Classic—has turned into one of the most exclusive and premier dining events in Spokane.
Under the direction of Chef Jim, 30 of the area’s top chefs join forces to create a culinary masterpiece. Seven carefully thought-out courses of exquisite dishes are perfectly paired with outstanding wines from around the world. While the meal is being served, the entertainment for the evening begins with Chef Jim, along with John Allen of Vino!, providing commentary on each
course. They share their visions with the guests, letting them know that what is on their plates was a year-long process with the goal of raising funds for sick and injured kids in our area. The conclusion, and often highlight of the evening, is the annual Parade of Chefs, where the talented team is awarded a medal by a child who has received care at one of the benefiting hospitals.
The beneficiary of this one-of-a-kind event is Children’s Miracle Network, and 100 percent of the funds stay local, benefiting 10 hospitals and programs. These funds ensure the existence of specialized care, purchase life-saving equipment and fund outreach programs so children in our community can receive the finest care possible.
SAVE THE DATE: January 30, 2010CMNSpokane.org
Children’s Miracle Network Presents…tHE CHEF’S CuLINARy CLASSIC
PARTIES, CATERING & EVENTS
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”J.R.R. TolkienEnglish writer, poet and philologist (1892-1973)
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If you’d told Sarah Hills seven years ago that she’d be sitting with her 10-year-old daughter Emma in a Davenport Hotel ballroom laughing as an ESPN anchor roasted Gonzaga’s head coach, it would have been weird to conceptualize. If you added that Emma, in her sparkly golden dress, would steal the show from both the nationally recognized sports anchor and the Bulldogs? That would have been too surreal.
Back in 2002, when 3-year-old Emma was having daily treatment for leukemia instead of going to preschool, Sarah didn’t think very far ahead.
“She had a good prognosis, and there was never a thought she wasn’t going to be OK,” says Sarah. “You couldn’t quite deal with any other thought at the time.”
Elsewhere in the city, Marcy and Mark Few had recently presented the American Cancer Society with its first check from the Coaches vs. Cancer event. It’s hard to say if any of that money benefited Emma directly yet, but years later it would. While Marcy and Mark Few didn’t know them at the time, it was for people such as Emma and Sarah that they would stay engaged in Coaches vs. Cancer.
“Cancer just stops you in your tracks; nothing else matters,” says
Marcy. “I have ... so many family members who have died of cancer or are cancer survivors. I want to do everything possible to help.”
And year after year since 2002, she has. As hundreds of community members mingle in tuxes and formals downstairs, Marcy sits with Mark in their own room at the Davenport Hotel, praying and reflecting on the evening to come.
“I am definitely not relaxed even though we have done it for eight years now. I feel a huge responsibility to deliver a concise, meaningful talk that covers all the thank yous and addresses the goal of the evening ... hope, healing, inspiration.”
She does have a way to keep from being too anxious: keep the focus off herself. “It’s not about me,” says Marcy. “It’s about other peoples’ families and their struggles.”
For the survivors in the audience, the Coaches vs. Cancer “Basketball” Gala is a celebration of getting past the struggles. The Hills family, for example, now cancer-free for four years, soaked in the glamour of the 2009 event with no other concern than getting to say thank you. Just watching a glowing healthy Emma speak to the crowd was all the thanks most of the people in the ballroom needed.
“We’ve been shown a lot of kindness through the years,” says Sarah. “And it was nice for us to see the faces that go with the names.”
Coaches vs. Cancer BasketBall Gala
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And there are some big names involved with Coaches vs. Cancer. The Fews admit the Bulldogs’ national recognition and local popularity help bring in impressive celebrities and generous benefactors. Yet Marcy insists she and Mark deserve only partial credit for putting on the most successful Coaches vs. Cancer event in the nation (which has raised nearly $4 million since its inception).
“It’s successful because it’s real,” Marcy asserts. “People appreciate the genuineness of the event. Gonzaga and our community have a real ‘family feel.’”
One particular family member, Coach Few’s dad, Norm, helps set the tone of the evening. His tender, solemn yet charmingly irreverent opening prayer leads into a scathing roast of Coach Few
by the callously charismatic emcee Jay Bilas. And some of our favorite players from the Zags’ starting lineup model items in a high-energy, competitive live auction.
Jim Ryan, Spokane’s American Cancer Society marketing director, says the event’s changing tone from laughter to seriousness is genuine, because it tends to reflect the emotional roller coaster of battling cancer.
“When you’re first diagnosed, it’s overwhelming, and you go home, get on the Internet, start arming yourself with information and think, ‘I can beat this,’ then you talk to an oncologist. You have a plan; you start feeling better. You go through chemo, and you’re back in the doldrums,” he says. “It’s human nature. There’s an ebb and flow to the entire experience.”
There are also plenty of sports analogies, like the program cover: “You think making a shot like this is difficult? Try learning that you or someone you love has cancer,” or the Coaches vs. Cancer slogan, “Shattering the Big C.”
Growing up as an athlete, and being both raised by—and marrying—a coach, sports analogies and the aspect of team are enmeshed in Marcy’s value system.
“My dad would say, ‘Being a part of team means being a part of something greater than yourself, or ‘What you can do by yourself you can do more with other people,’” she says.
The team behind Coaches vs. Cancer is a combination of generous volunteers, fans, citizens and sponsors such as the Coeur d’Alene Casino. Part of what gives Spokane’s event the best national record is that so much of the money raised here stays here.
“It’s definitely been a concerted effort” between the Spokane Coaches vs. Cancer board members and the American Cancer Society, Marcy explains. “It’s not common for [national organizations] to allow a group like ours to raise money for local causes.
In the past few years, organizations such as Camp Goodtimes, the Mammogram Mobile, Ronald McDonald House and Sacred Heart Children’s Hospital, and patient services such as “Look Good, Feel Better” have received much-needed, life-
giving upgrades.“What inspires me in being part
of this team is knowing that our goal is always to find a cure,” says Marcy. “If we can start piecing together what it takes to conquer one, and then another and another ... I think we can eventually be able to conquer any type of cancer.”
“Cancer just stops you in your tracks; nothing else matters,” says Marcy. “I have ... so many family
members who have died of cancer, or are cancer survivors. I want to do everything possible to help.”
“Camp GoodtimesLet the good times roll!”
Keeping it LocalThe following local cancer patient services have benefited from Coaches vs. Cancer donations:
Camp Goodtimes, where children on and off cancer treatment •
and a friend can have the full camp experience.
Ronald McDonald House, where more than 300 out-of-town families each year •
live temporarily while their children receive care in Spokane hospitals.
Donations to the Mammogram Mobile, which visits businesses, retirement •
centers, clinics and hospitals throughout the Inland Northwest
Hospice House of Spokane; upgrading patient beds and chairs•
Sacred Heart Pediatric Oncology area•
Cancer Resource Centers (Deaconess, Valley Hospital, Cancer Care Northwest)•
Patient Navigator programs at Providence Cancer Centers and Cancer Care Northwest•
Weekend-long eventThe Coaches vs Cancer weekend-long event starts with the two day Golf Classic and concludes at the black-tie gala with silent and live auctions held at the Davenport Hotel on Saturday night. Gonzaga’s Mark Few and his wife Marcy have overseen one of the most successful Coaches vs. Cancer events anywhere, with the Spokane being the largest of the nationwide Coaches vs. Cancer events. Coach Few was awarded the Coaches vs. Cancer Champion Award in 2005. Few says it’s also been great for his players — they not only visit oncology wards during the season, but they also mingle with guests at the gala, all duded up in tuxes — “and it has brightened and enlightened their time here,” Mark adds.
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At first glance, Camp Goodtimes looks like any other summer camp: swimming, canoeing, a high ropes course, volleyball, rock-climbing and an aqua slide. There are quiet activities, too. You may spot kids weaving friendship bracelets, building a house out of Popsicle sticks, drawing or painting.
Upon closer inspection however, you may notice that a few of the campers move around slowly, a few by wheelchair, some without hair.
If this group of campers told scary stories around the camp fire, they would be less about ghosts and zombies, and more about chemo side effects, central lines, ports, hematocrit levels and high white blood cell counts. But no one tells these stories.
“I think camp is a place for kids to come and forget they have cancer,” says Emma Hills, who recently spent her fourth year at Camp Goodtimes and hopes to continue participating until she can become a camp counselor.
“Before camp, I never knew any other kid who had cancer but me,” she adds. “It’s exciting to know all these other kids are just like me. I’m not the only one.”
The American Cancer Society runs the camp, which is held at Ross Point in Post Falls along the Spokane River. According to Camp Director Kari Allen, half of the 130 campers are cancer patients on or off therapy, and the other half are “buddies”: Friends or family members chosen by campers to participate in their camp experience.
“You don’t know who’s a former patient and who’s a buddy,” says Kari. “What’s cool is that kids who are in current treatment are meeting those former patients; they’re able to see where they could be eventually.”
One of the stated goals of Camp Goodtimes is to encourage “kids who have faced extraordinary circumstances to take the time to just be kids.” For those in active treatment, a pediatric oncologist and nurse volunteer along with counselors, who go through special training.
Emma’s mother Sarah says for many families, particularly those in active treatment, camp is the first time they are away from each other, which is nurturing for both the children and the parents.
“It’s a safe place. You know that they’re well cared for,” she says, “and there’s no contact with their families during the week, so the kids just depend on one another.”
Emma says she hardly remembers anything about her two-year battle with cancer, but she remembers everything about camp, particularly the third year, when she got to bring her best friend.
“They [the kids in her cabin] welcomed my friend like they’d known her all their lives,” remembers Emma. “It was great that my camp friends could make friends with my school friends.”
And of course there was the fourth year, when she met the Gonzaga Bulldogs and had her first “date.”
“I got to ask a boy to the dance ... it was so much fun, and I ran around like crazy … all the counselors got crazy, too.”
So Emma was more than willing to go to this year’s Coaches vs. Cancer event to help raise money for one of her favorite weeks of the year. It costs The American Cancer Society $500 for each child, aged 7 to 17, to attend Camp Goodtimes. The camp serves patients (and their camp buddies) from Washington, Idaho, Montana, North Dakota and parts of Wyoming and Oregon.
Coaches vs. Cancer guests had the opportunity to raise a paddle during the live auction, pledging $500. In the 20 minutes following Emma’s short talk, the crowd raised enough to fill the camp, whose operating costs are about $175,000, according to Allen.
It was powerful for the Hills family to participate in what appeared to be a quick, seamless fundraising effort.
“I am totally overwhelmed with people’s generosity,” says Sarah. “Cancer is a huge financial and emotional burden on families ... and during a hideously stressful time ... this is just a gift.”
Adds Emma: “It felt great seeing all the people who made camp possible and to know that every number held up is one more kid who gets to have that amazing experience ... I want to thank all the sponsors. ... It will make every kid so happy that they’re going to go to camp.”
Camp GoodtimesLet the good times roll!
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ELKINS
It is the ongoing support of the community
that makes the Festival of Wine and Flowers,
now in its 19th year, such a success. This event
supports the mission of St. Luke’s to provide
high-quality patient care to individuals in need
of medical rehabilitation and Team St. Luke’s, an
adaptive sports program for children and young
adults with physical disabilities.
St. Luke’s, Washington State’s largest provider
of rehabilitation services for stroke, spinal cord
injury, traumatic brain injury and other physical
challenges with bones, joints and muscles,
provides top- notch inpatient and outpatient
services. St. Luke’s works as a team with dedicated
physicians, patients and their families to achieve
successful outcomes allowing people to return to
their highest quality of life possible.
Come and be a part of Spokane’s most
prestigious tasting and auction of ultra-premium
Washington wines. Enjoy fabulous cuisine, taste
the very finest wines Washington has to offer and
mingle with winemakers, all while supporting
patient-centered healing at St. Luke's. Rare
offerings including Leonetti, Cayuse, Quilceda
Creek and Long Shadows establish the Festival of
Wine and Flowers as the premier wine tasting
in Spokane.
Save The Date: April 17, 2010
FestivalOfWineAndFlowers.com
Festival of Wine and FlowersBenefiting St. Luke’s Rehabilitation Institute RARE oFFERINGS FuND HoPE to tHoSE REBuILDING FRoM A DISABLING INJuRy oR ILLNESS.
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Don’t delay as you won’t want to miss this year’s annual “sell out” event.
Exclusive Wine Maker’s Dinnerat The Club at Black Rock
April 16, 2010 - 7 pm $200
Hosted at the exclusive Club at Black Rock overlooking the majestic Coeur d'Alene Lake, where wine and food are paired in an intimate dining experience with great Northwest winemakers.
Premier Wine Tasting and Auction at St. Luke's Rehabilitation Institute Campus
April 17, 2010 - 6 pm $125
Spokane’s most prestigious tasting and auction of ultra-premium Washington wines. Enjoy fabulous cuisine while tasting some of the state’s highest rated wines including Quilceda Creek, Leonetti, Andrew Will, Cayuse and more.
tickets available atwww.festivalofwineandflowers.com
chef’s culinary classic
please join usfor an elegant black tie dining experience
single ticket $150 - sponsorships starting at $2,000
30 chefs, 7 courses, and wines from around the world
january 30, 2010 - 6:00pm - the davenport hotel
available at www.cmnspokane.org or by calling 473-6370
Chef’s Culinary Classic Benefiting Children’s Miracle network
the davenport Hotel January 30, 2010 6:00 p.m. to Midnight
purchase tickets online @ CMNSpokane.org
Chef Jim Wolters of Manito Golf and Country
Club and Children’s Miracle Network bring
to you an intimate dining experience to raise
funds for pediatric health care in the Inland
Northwest. Under the direction of Chef Wolters,
30 of the area’s top Chefs join forces to create a
culinary masterpiece. Seven carefully thought-
out courses of exquisite dishes are perfectly
paired with outstanding wines from around
the world. While the meal is being served, the
entertainment for the evening begins with Chef
Wolters and John Allen of Vino! providing
commentary on each course. The conclusion
and often highlight of the evening is the annual
Parade of Chefs, where the talented team is
awarded a medal by a child that has received
care at one of the benefiting hospitals.
Festival of wine and Flowers
Friday and Saturday, april 16-17, 2010 (509) 232-8356
The Festival of Wine & Flowers is Spokane’s
most prestigious tasting and auction of
ultra-premium Washington wines. The Ultra-
Exclusive Winemaker’s Dinner takes place
Friday at The Club at Black Rock overlooking
Lake Coeur d’Alene, with the winemaker
available for questions. Tickets are $200 per
person. Saturday, enjoy fabulous cuisine while
tasting some of the state’s highest rated wines
including Quilceda Creek, Leonetti, Andrew
Will, Cayuse and more. Bid on both live and
silent auction items, including allocated wines,
barrel tastings, gourmet dinners and more.
Come and be a part of this memorable evening
event and help support and enhance the
patient-centered healing experience at St. Luke’s
Rehabilitation Institute. Tickets are $125 per
person. FestivalofWineandFlowers.com
Festival of Wine and FlowersBenefiting St. Luke’s Rehabilitation Institute
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ELKINS
The Fifth Annual Cobra Roofing Polo classic was held Sept. 13, 2009. Held at the Spokane Polo Club in Airway Heights, men, women and children of all ages dressed up to impress at this year’s polo classic. The largest polo event of its kind west of the Mississippi, this event exceeds all others in both attendance and money raised since its 2005 inaugural year.
“Skydivers, live music, gourmet food, fine wine, silent auction, art walk, a polo match and cancer survivor abbey silveria singing the national anthem—there is not a better value in town or a better experience,” says Sue Eymann, a Ronald McDonald House Charities of Spokane board member, “and it’s all for the families and kids staying at the Ronald McDonald House.”
The Cobra Roofing Polo Classic benefits the RMHC of Spokane—a non-profit organization providing a “home away from
home” for families wanting to remain near their hospitalized children. The event began as a vision and came to fruition through the hard work and dedication of Mike Forness, executive director of RMHC of Spokane, along with Suzy Dix of the Spokane Polo Club, who has been a sponsor and underwriter for the event since the beginning. Mike first contacted Suzy Dix in fall 2003. They worked hand-in-hand in bringing the Ronald McDonald House and Spokane Polo Club together to create an unforgettable fundraising event.
The RMHC of Spokane did not have a signature fundraising event before the introduction of the Cobra Roofing Polo Classic. “There were a lot of golf events and black-tie charities,” says Mike, “but we wanted to come up with something different.”
After more than a year in the making, the first polo event was a success, grossing
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$174,000 for the Ronald McDonald House. “We’re very loyal to those who first started out on this endeavor with us,” says Mike.
In 2006, the benefit raised $221,000, and more than $250,000 was raised in 2007. The 2008 event surpassed both years with more than $325,000 raised. Even with the economy suffering, the 2009 event still grossed nearly $300,000, marking another impressive and successful year.
Due to these hard economic times, it is more important than ever to support RMHC. Even with the loss of jobs and home forclosures, families can be assured they have a place to stay because of your support.
According to Marti d’Agostino, co-chair of
the event, “[this benefit] allows us to continue to give to families places to stay while their children are in the hospital.”
Ronald McDonald House provided more than 7,000 nights to families last year, and as Marti adds: “We provide more than a roof over their heads. We provide them with rest, a kitchen, food, transportation to and from the hospitals, resources and support, computer access, a playroom; everything you would need away
from home. And no family is ever turned away regardless of race, religion or ability to pay.”
Says Suzy, “We hope that this will be the signature event for the Ronald McDonald House for many years to come.”
Classy and sophisticated, yet relaxed and enjoyable, the Cobra Roofing Polo Classic is unlike any event in the Inland Northwest. And you’re invited to attend.
Save the date: Sept. 12, 2010
118 See what’s new @ SizzlenCuisine.com
PARTIES, CATERING & EVENTS
9thAnnual
Enjoy samples from Restaurants, Bakeries, Wineries, & Breweries.
For more information: 509-242-2668
SATURDAYJANUARY 23, 2010
2pm-6pmSpokane Community College
downriver Grill
North Side – 3315 W. Northwest Blvd. (509) 323-1600cONTEmPORARY NORTHWEST $$-$$$
All of us at Downriver Grill invite you to enjoy a pleasant lunch or an elegant evening at our restaurant. We pride ourselves on our award-winning cuisine and service. Come enjoy our excellent menu with seasonal specials, sauces from scratch, wonderful sandwiches and the best in seafood and steaks. We feature an exquisite selection of fine wine, microbrews and hand-crafted cocktails in our casual wine bar. Catering is also available at our location or location of your choice. Reservations are recommended; walk-ins are always welcome! TheDownriverGrill.com
elk point events
CdA East – 4176 E. Potlatch Hill Rd. (208) 666-9695
Elk Point Events specializes in providing a spectacular rural setting for your event just minutes from town. The staff at Elk Point caters to corporate and business meetings, team building, business functions, training, retreats, parties and celebrations to include those memorable life-changing events such as weddings, reunions, birthdays, graduations, anniversaries and holidays. Whether you are hosting a fundraiser, charitable organizations, concerts, wine tastings, theatrical performances and art shows, Elk Point on Potlatch Hill is a great place to entertain and offers something for everyone. The canvassed majestic mountains and the crown jewel of Coeur d’Alene provide the scenic backdrop for the event that your guests will rave about for years to come. Break out of the four walls that entrap your imagination. Create the memory your life longs for. Celebrate with all of your heart at Elk Point Events. ElkPtEvents.com
1192010 SpokaneSizz le .com
PARTIES, CATERING & EVENTSapple Spice JunctionSouth Hill – 514 S. Washington St. (509) 456-2162 LUNcH & cATERINg $
Spokane's culinary scene recently got a dash of spice ... Apple Spice that is. Locally owned and operated and specializing in catering for large or small groups, Apple Spice Junction offers an eclectic menu that is sure to hit the spot no matter what you or your group is craving. Let us do all the work for you and make your event a success! We can save you time and money. Call or check out our Web site for our regular menus and Cost Conscious Menu. Looking for something casual and quick? The Box Lunch Menu is right up your alley, offering superb sandwiches, soups and salads. Maybe a holiday event is in your future? From main-course classics like Prime Rib Roast and Rosemary Chicken, to decadent desserts like Dutch Apple Pie, Apple Spice can make your next holiday event one to remember. Why slave away preparing food for your next meeting or event? Let the experts at Apple Spice handle it for you! And remember, with Apple Spice it's always: Ordered. Delivered. Delicious. Hot-meal catering service for breakfast, lunch and dinner Mon-Sun. Deli restaurant open for lunch only 10am-3pm Mon-Fri. AppleSpice.com/Spokane
lincoln Center, the
Downtown Spokane – 1316 N. Lincoln St. (509) 327-8000
The Lincoln Center is Spokane’s newest premier event facility. An extensive renovation of a historic 1920’s Art Deco/Mission-style building transformed the 29,000 square-foot facility into an exciting event venue that blends contemporary with traditional. Two ballrooms and several smaller event and meeting rooms represent a modern twist on an Art-Deco design that is integrated with exceptional amenities and technology. We are conveniently located one block north of the Spokane Arena and offer complimentary on-site parking. The Lincoln Center offers an array of distinctive in-house and catering food service options. To learn more about planning your event with us, call or visit our Web site. TheLincolnCenterSpokane.com
lindaman’s
1235 S. Grand Blvd. (509) 838-3000
(Near Sacred Heart Medical Center)EcLEcTIc bISTRO $-$$
Thank you Spokane! We are celebrating our 25th anniversary, and it’s all because of you, our loyal customers. Here at Lindaman’s, guests can enjoy not only our gourmet scratch-made cuisine to be enjoyed here or our gourmet to-go entrées to be enjoyed in the comfort of your own home, but cocktails—made from our own infusions using fresh herbs and freshly squeezed juices combined with local craft distiller, Dry Fly liquor—and coffee. We proudly serve DOMA coffee, so come and taste the different roasts at our Brew Bar, where coffee is dripped with each individual cup. We support our community food businesses and the new Main Market Co-op! We’re open 8am-9pm Mon.-Sat. Lindamans.com
luna
South Hill – 5620 S. Perry St. (509) 448-2383
(Corner of Perry Street & 57th Avenue) LOcAL SEASONAL NORTHWEST $-$$$
High atop Spokane's South Hill, Luna offers its guests a full-service lounge, classic marble-top dining areas, a beautiful private dining room (The Garden Room), a delightful rose-enclosed terrace and our magnificent flower garden courtyard for truly al fresco dining and lounging. Our catering services are sure to exceed your expectations with our dedication to outstanding cuisine, exceptional service and creative presentations. We are open 11am-Close Mon.-Fri. and 9am-Close Sat.-Sun., serving brunch 9am-2pm. LunaSpokane.com
MaX at Mirabeau
Spokane Valley – 1100 N. Sullivan Rd. (509) 922-6252
(I-90 Exit 291B at the Mirabeau Park Hotel)EcLEcTIc $-$$$
MAX is Spokane Valley's award-winning restaurant with an eclectic menu and a friendly and professional staff. Here at MAX, we have a huge banquet facility, great for all occasions. We are also host to several must-attend annual events including our 3rd Annual Halloween & Costume Party, featuring prizes and on-air giveaways with 101 FM, our Santa's Breakfast features a free breakfast and photo with Santa for children with a non-perishable food donation to the Salvation Army, and our 6th Annual New Year’s Eve Grand Ballroom Gala (8pm-1am) with incredible-priced room and entertainment packages available the night of the event. Call to book now! We also host monthly First Wednesday featuring an art show and wine tasting 5-7pm. Don’t forget that every Wed. is Half-Price Bottle Wine Night, where selected bottles of wine are 50-percent off, and every Fri. night is Martini Friday. MAXatMirabeau.com
vin rougeSouth Hill – 3029 E. 29th Ave. (509) 535-8800(Located at 29th Avenue & Fiske Street)EcLEcTIc SEASONAL $-$$$
Our casual fine-dining establishment offers extraordinarily prepared cuisine throughout our affordable menu. Look no further when it comes to your catering needs. We have a private dining room that can accommodate up to 25 guests, or we will cater offsite at your destination. From the heart of the South Hill, we invite you to bring friends and family; make our restaurant yours. Open 11am Mon.-Fri. and 9am Sat.-Sun. VinRougeSpokane.com
Feast Catering Co.Spokane & CdA – [email protected] (509) 879-9568
Feast focuses on seasonal, local and organic ingredients. Sylvia Wilson, former owner of Mizuna Restaurant, has been catering in Spokane since 1996, and began Feast in 2007. Vibrant flavors along with modern presentation make Feast the perfect choice for any celebration. FeastCateringCo.com
Downtown301 W. 2nd Ave.
(509) 455-8344
Northside4805 N. Division (509) 464-2111
Valley15319 E. Indiana(509) 927-3013
Coeur d’Alene2310 N. 4th Ave.(208) 664-6750
Saving lives was never this much fun or tasty, that is until Epicurean Delight.
Spokane’s premiere black-tie gala is a blend of 1,000 guests enjoying exquisite
cuisine and spirits, mixed with a dazzling atmosphere all in an effort to help
countless patients in need within our region. It’s the perfect concoction of fun
and philanthropy. It feels as good as the food and beverages served at the
event taste.
This year, Epicurean Delight celebrates 28 years, with the last four years
benefiting the Inland Northwest Blood Center (INBC), the sole provider of
blood and blood products to more than 35 hospitals and medical facilities in the
Inland Northwest.
Under the guise of the Blood Center, Epicurean has matured to bring together
31 of the area’s finest restaurants and 27 premium wineries and microbreweries for
guests to sample while enjoying live music and entertainment. It’s no wonder that
the event, which drew nearly 1,000 guests last year, has sold more tickets than
ever before this year and is once again sold out.
“We joke that blood, sweat and tears have gone into making this event the most memorable yet, and I am confident that this is a party guests won’t soon forget,” says Melanie Fisher, INBC’s development officer and the primary coordinator of Epicurean Delight. “The most important thing to remember is that while you have fun, you are also supporting INBC, a community resource that helps hundreds of patients each and every day,” she adds.
This year a portion of the funds raised at Epicurean Delight are designated to providing superior technologies and blood center education and training. In addition to providing life-saving services to local patients and a little fun for attendees, Epicurean Delight also offers a challenging stage for local chefs to exhibit their culinary skill and expertise. Chefs are required to prepare the evening’s gourmet meals without the use of an on-site kitchen, and they must produce enough food for one thousand guests—using only hot plates and creativity.
“At Beverley’s, we’re always looking for the new ‘wow factor’: something innovative, exciting and unique for our patrons to experience,” says Chef de
Epicurean DelighttHE INLAND NoRtHWESt’S BESt BLACk-tIE GALA IS BACk AND BEttER tHAN EVER!
By: MONIqUE DUGAW
120 See what’s new @ SizzlenCuisine.com
Photo by Nicole Hensley
Cuisine Tyler Schwenk. “We’ve been a part of the Epicurean Delight from the very beginning because it’s the right
philanthropy, the right challenge and the right venue for that ‘wow factor.’”
Epicurean chefs aren’t just working to “wow” the palates of event participants. Each restaurant competes in one
or two categories of their selection, including Outstanding Entrée, Outstanding Dessert and People’s Choice, among
others. The food then faces intense scrutiny from a panel of distinguished judges who sample the fare and select a
winner for each category.
“Winning an Epicurean Award is an excellent way to highlight Beverly’s and give it the recognition it deserves,
all while helping a charity that saves lives,” says Tyler. “I can’t think of a more perfect combination than food and
philanthropy.”
There you have it. You now have permission to wine, dine and dance the night away …and feel good about it in
the morning.
Outstanding Hors d’Oeurves The Glover Mansion: Bruchetta Bar
Outstanding First Course Madeleine’s Café and Patisserie: Cajun Smoked Salmon Napoleon
Outstanding Entrée Zola: Potato Crusted Salmon with Wasabi Crème Fraîche
Outstanding Dessert Clinkerdagger: Burnt Cream
2009 EpicurEan DElight awarDs
Left to Right: Sponsor Rick Jensen of URM Food Service, Max at Mirabeau Team (People’s Choice Winner), GloverMansion (Outstanding Hors d’Oeuvres Winner), Clinkerdagger (Outstanding Dessert Winner), Zola (Outstanding EntréeWinner) and Madeleine’s (Outstanding First Course Winner)
Photo by TJ Mustard
Photo by TJ Mustard
Photo by Michelle Plumb
Photo by Jennifer Raudebaugh
People’s Choice Max at Mirabeau: Indian Lava Cake & Tenderloin of Beef
Epicurean at a Glance: About the Beneficiary
The Inland Northwest Blood Center (INBC) is the
beneficiary of Epicurean Delight. INBC collects
blood and blood products and is the sole
provider of blood products and services to more
the 35 hospitals and healthcare facilities in our
region. It takes a minimum of 150 blood donors
and 15 platelet donors each day to meet the
needs of patients across the Inland Northwest.
SAVE THE DATE: Epicurean Delight 2010 Friday, November 12th
TICKET INFORMATION: (509) 232-4567 or EpicureanDelight.org
2009 Restaurants: Ambrosia • Beacon Hill • Beverly’s
Boyd Coffee Co. • Catered for You
Chefs de Cuisine of the Inland Northwest
C.I. Shenanigans • Clinkerdagger
Coeur d’Alene Casino & Resort • Craven’s Coffee Co.
Downriver Grill & Simply Gourmet
The Glover Mansion • Hay J’s Bistro
Herbal Essence Café • Just American Desserts
Madeleineís Café & Pâtisserie • MAX at Mirabeau
The Melting Pot • Moxie • Rivers Edge Buffet
Rock City Grill • Scratch • Spencer’s for Steaks & Chops
Spokandy • Taste Café & Gourmet to Go
Taste of India Vin Rouge • Wild Sage American Bistro
Woodlands • Zola
2009 Wineries & Breweries: Arbor Crest Wine Cellars • Chateau Ste. Michelle &
Columbia Crest • Coeur d’Alene Cellars
Cougar Crest Estate Winery • Eagle Haven Winery
Fidélitas • Glen Fiona Winery • Latah Creek Winery
Liberty Lake Wine Cellars • Lone Canary Winery
Mountain Dome Winery
Okanogan Estate & Vineyards • Preston Premium
Wines • Robert Karl Cellars • Silver Lake Winery
Terra Blanca Winery & Estate Vineyard
Townshend Cellar • Waterbrook Winery
White Heron Cellars • Whitestone Winery
Whitman Cellars • C.I. Shenanigans
Coeur d’Alene Brewing Co. and the Steam Plant Grill
Golden Hills Brewing Co. • Iron Horse Brewery
Laughing Dog Brewing • Northern Lights Brewery
2009 Sponsors: Asuris Northwest Health • Bank of America
Blood Systems, Inc. • Deaconess Medical Center
Fidelity Associates Insurance & Financial Services
Gritman Medical Center • Inland Imaging
Layman, Layman & Robinson PLLP
Leone & Keeble • Moloney • O’Neill Benefits
Moss Adams LLP • NAC Architecture • PHCO
Physicians Insurance A Mutual Company
Premera Blue Cross • Providence Holy Family
Providence Sacred Heart • Ramey Construction Co.
Randall & Hurley • Spokane EN&T
Surgical Specialists of Spokane
The Davenport Hotel & Tower • URM Food Service
Washington Trust Private Banking
Spokane Area Events
Please remember to contribute generously and find out how you can help feed Spokane’s hungry by donating either food or funds. Contact Second Harvest Food Bank at (509) 534-6678 or
online at 2-Harvest.org, or restaurants and caterers can donate to Feed Spokane at FeedSpokane.com
FSa CoMMunIty eventS Calendar
ONGOING EVENTS:
1st Friday Art Walks: Downtown Spokane Galleries, (509) 625-6081 or visit SpokaneArts.org Summer Saturdays at the MAC: Make-and-take activities for the family, 12-3pm, (509) 363-5328Sundays in the Garden: Manito Park Garden Center, (509) 625-6200Spokane Indians Baseball: Avista Stadium, (509) 535-2922 or SpokaneIndiansBaseball.comSat. & Wed (June-Oct.): Farmers’ MarketPerforming Arts Events: Spokane Convention Center, (509) 325-7328 or TicketsWest.com
DECEMBER 2009
5 Spokane Jazz Orchestra: Holiday Songs with Horace Alexander Young, Bing Crosby Theater, (509) 838-2671 or SpokaneJazz.org18-20 Spokane Symphony: The Nutcracker, INB Performing Arts Center, SpokaneSymphony.org 31 Ronald McDonald House Charities Basketball Classic, Gonzaga University, (509) 624-0500 or RMHSpokane.org 31 Ronald McDonald House Classic New Year’s Eve Party, Davenport Hotel, (509) 624-0500 or RMHSpokane.org31-Jan.1 First Night Spokane, (509) 252-5027 or FirstNightSpokane.org
2010 EVENTS
JANUARY 2010
1 First Night Spokane, (509) 252-5027 or FirstNightSpokane.org14-24 2010 US Figure Skating Championships, Spokane Arena, (509) 279-7000 or Spokane2010.com23 Festival of Foodies, Spokane Community College, (509) 242-2668 28-Feb. 7 Spokane International Film Festival, AMC Theatres, River Park Square, (509) 624-2615 or SpokaneFilmFestival.org30 Chefs’ Culinary Classic, The Davenport Hotel, (509) 232-8131 or CMNSpokane.org
FEBRUARY 2010
1-7 Spokane International Film Festival, AMC Theatres, River Park Square, (509) 624-2615 or SpokaneArts.org5 Spokane Visual Arts Tour, (509) 327-6622 or SpokaneArts.org12 A Taste of Hope Benefit, The Lincoln Center, (509) 499-1679 or TheIsaacFoundation.org25-28 Annual Home & Yard Show, Spokane Fair & Expo Center, CusterShows.com
MARCH 2010
5-7 Annual Spring Arts & Crafts Show, Spokane Fair & Expo Center, CusterShows.com12 Annual Wine and Gourmet Gala, Spokane Club, (509) 434-506313 Rypien Foundation Winemakers’ Dinner, Manito Golf & Country Club, (509) 747-2424 or MarkRypienFoundation.org18 NCAA Division I Men’s Basketball 1st Round, Spokane Arena, (509) 279-7000 or SpokaneArena.com20 NCAA Division I Men’s Basketball 2nd Round, Spokane Arena, (509) 279-7000 or SpokaneArena.com
APRIL 2010
17 Festival of Wine & Flowers, St. Luke’s Rehabilitation Institute, (509) 232-8131 or FestivalOfWineAndFlowers.com23-25 Annual Spring Antique & Collectors Sale, Spokane Fair & Expo Center, CusterShows.com
MAY 2010
2 Bloomsday, (509) 838-1579 or BloomsdayRun.org8-9 Blooms on the Bluff, Green Bluff, GreenBluffGrowers.com15 Spokane Lilac Festival, (509) 535-4554 or SpokaneLilacFestival.org7-9 Spring Barrel Tasting, Spokane Area Wineries, SpokaneWineries.net 29-30 24 Hour Round the Clock Bike Race, 7 Mile Airstrip, Spokane, (509) 953-9831 or RoundAndRound.com29-31 The Battle of Spokane Falls Civil War Reenactment, Riverside State Park, WCWA.net
JUNE 2010
TBA Grape & Grain, The Lincoln Center, (509) 328-5855 or SpokaneAdFed.com4-6 24th Annual ArtFest, The Park in Browne’s Addition, (509) 456-3931 or NorthwestMuseum.org6 Taste Washington, Davenport Hotel, TasteWashington.org26-27 Hoopfest, Downtown Spokane, (509) 624-2414 or SpokaneHoopfest.net26-27 Strawberry Celebration, Green Bluff, GreenBluffGrowers.com
JULY 2010
TBA Spokane Indians 8K Pennant Race, Riverfront Park, (509) 624-0500 or RMHSpokane.org3-4 Strawberry Celebration, Green Bluff, GreenBluffGrowers.com4 4th of July Neighbor Day, Riverfront Park, (509) 242-250510-11 Cherry Festival, Green Bluff, GreenBluffGrowers.com 15 Cherry Pickers’ Trot & Pit Spit, Green Bluff, GreenBluffGrowers.com 17-18, Cherry Festival, Green Bluff, GreenBluffGrowers.com 25-26 Zak!Charity Open, Northern Quest Casino & Spokane Country Club, (509) 747-2424 or ZakCharityOpen.org
auGuSt 2010
7-8 Glass on the Grass 2010, Gonzaga University, GlassOnTheGrass.com14-15 Peach Festival, Green Bluff, GreenBluffGrowers.com 21-22 Peach Festival, Green Bluff, GreenBluffGrowers.com 27-29 Spokane Falls Northwest Indian Encampment & Pow Wow, Riverfront Park, (509) 535-088627-28 Coaches vs Cancer Golf Classic, (509) 242-8300 or GUCoachesvsCancer.com28 Coaches vs Cancer Basketball Gala, Davenport Hotel, (509) 242-8291 or GUCoachesvsCancer.com28-29 Peach Festival, Green Bluff, GreenBluffGrowers.com
SepteMBer 2010
1-6 Pig Out in the Park, Riverfront Park, (509) 456-4386 or SpokanePigOut.com11-12 Apple Festival, Green Bluff GreenBluffGrowers.com 12 Cobra Roofing Polo Classic, Spokane Polo Club, (509) 624-0500 or RMHSpokane.org 12 SpokeFest, Riverfront Park, (509) 456-7200 or SpokeFest.org18-19 Apple Festival, Green Bluff, GreenBluffGrowers.com 18-19 Tour des Lacs, (509) 953-9831 or RoundAndRound.com24-26 Valleyfest, Mirabeau Point Park, (509) 922-3299 or ValleyFest.org 25-26 Apple Festival, Green Bluff, GreenBluffGrowers.com
oCtoBer 2010
1 Spokane Visual Arts Tour, (509) 327-6622 or SpokaneArts.org1-3 Fall Antique & Collectors Sale, Spokane Fair & Expo Center, (509) 924-0588 or CusterShows.com2-3 Apple Festival, Green Bluff, GreenBluffGrowers.com9-10 Apple Festival, Green Bluff, GreenBluffGrowers.com 15-17 Quilt Show, Spokane Country Fair & Expo Center, (509) 244-8821 or WSQSpokane.org16-17 Apple Festival, Green Bluff, GreenBluffGrowers.com23-24 Apple Festival, Green Bluff, GreenBluffGrowers.com30-31 Apple Festival, Green Bluff, GreenBluffGrowers.com
noveMBer 2010
TBA Fall Folk Festival, Spokane Community College, (509) 747-2640 or SpokaneFolklore.org 1 Mt. Spokane Ski Swap, Spokane County Fair & Expo Center, (509) 926-394412 Epicurean Delight, Spokane Convention Center, (509)232-4567 or EpicureanDelight.org12 Spokane Cork & Keg Festival, Mirabeau Park Hotel, (509) 467-7744 or SpokaneCorkAndKeg.com12-14 Inland Craft Annual Sale & Exhibition, Spokane Convention Center, (509) 995-7956 or InlandCrafts.org19-21 Holiday Wine Fest, Spokane Area Wineries, SpokaneWineries.net 19-21 Christmas Arts & Crafts Show, Spokane Fair & Expo Center, (509) 924-0588 or CusterShows.com25-Dec. 25 Holiday Memories, Green Bluff, GreenBluffGrowers.com
North Idaho EventsONGOING EVENTS:
2nd Fridays: Art Walk, Downtown CdA galleries & shops, 5-8pm (208) 664-31944th Fridays: Music Walk, Downtown CdA, 5-8pmWednesdays: Hot Rod Café Cruise Nights, Post Falls, (208) 777-1712 Farmer’s Market, Downtown CdA, 4-7pmThursdays: “Thunder Thursday,” Hot Rod Café Summer Bike Night, Post Falls, (208) 777-1712Saturdays: Farmer’s Market, corner of Hwy 95 & Prairie in HaydenSundays: June.-Aug. CdA Summer Concerts in the CdA City Park
DECEMBER 2009
1 Children’s Christmas Party on Main Street, Priest River, PriestRiver.org1-31 Holiday Light Show, CdA Resort Boardwalk, (208) 688-52531-31 Journey to the North Pole Cruises, CdA Resort, (208) 664-7280 or CdAResort.com4-6 Christmas Festival, Wallace, (208) 753-7151 or WallaceIdahoChamber.com5 Hayden Holiday Parade & Lights Celebration, (208) 772-4411 or HaydenChamber.org6 Yuletide Celebration, Wallace, (208) 753-71516-8 Christmas Festival, Wallace, (208) 753-7151 or WallaceIdahoChamber.com7 Christmas on Main Street, Priest River, PriestRiver.org7 Christmas Tree Lighting, St. Maries, (208) 245-3563 or StMariesIdaho.com12 Winter Fest Celebration, Harrison, (208) 689-3669 or HarrisonIdaho.org 12-13 Winter Carnival, Kootenai County Fairgrounds, Hayden, NorthIdahoFair.com24 Santa’s Traditional Schweitzer Visit at Selkirk Lodge, Sandpoint, (208) 263-9555 or Schweitzer.com31 New Year’s Eve, Schweitzer parties, (208) 263-9555 or Schweitzer.com
2010 EVENTS
JANUARY 2010
1 Journey to the North Pole Cruises, CdA Resort, (208) 664-7280 or CdAResort.com1 Holiday Light Show, CdA Resort Boardwalk, (208) 688-52531 Schweitzer Lights Up the Night Parade, (800) 831-88101 Polar Bear Plunge, Sanders Beach1 Hangover Run, CdA1-31 Eagle Watching at Wolf Lodge Bay and Beauty Bay 14 Taste of Sandpoint, Cedar Street Bridge, (800) 800-2106 or SandpointChamber.org14-16 Sandpoint Winter Carnival, (800) 800-2106 or SandpointWinterCarnival.com28-30 Banff Mountain Film Festival, Panida Theater, Sandpoint, (208) 263-428231 Banff Mountain Film Festival, Location TBA, CdA, (208) 263-4282
FEBRUARY 2010
6 Hospice Winter Wine Taste, Hayden Lake Country Club, (208) 772-7994 or HaydenChamber.org11-16 Sandpoint Mardi Gras, (208) 255-187612 Chocolate Walk, Downtown CdA, (208) 415-0116 or CdADowntown.com 13 Kids’ Carnival, Resort Plaza Shops, Downtown CdA, (208) 676-0917 or ArtOnTheEdge.org13 Sweetheart Ball, Greyhound Park & Event Center, State Line, (208) 704-369220 mARTi Gras Mask Madness, The Eagles, Downtown CdA, (208) 676-1515 or ICareForChildren.org 17-21 Great West GymFest, CdA Resort, (208) 772-9443
MARCH 2010
3 St. Patrick’s Day Parade, Downtown CdA, (208) 415-0116 or CdADowtown.com27 Wine Extravaganza, Plaza Shops, Downtown CdA, (208) 415-0118
APRIL 2010
16 Exclusive Winemaker’s Dinner, Club at Black Rock, (509) 232-8131 or FestivalOfWineAndFlowers.com
MAY 2010
3-16 Lost in the ‘50s, Sandpoint, (208) 265-5678 or Sandpoint.org20 Depot Days & Classic Car Show, Wallace, (208) 752-0111 or WallaceIdahoChamber.com22 JDRF Tee Off FORE a Cure Golf Tournament and Auction, CdA Resort & Golf Course, (509) 459-6307 or JDRFNorthwest.org
JUNE 2010
11-13 Hayden Boat Show & Water Expo, Honeysuckle Beach, (208) 762-1185 or HaydenChamber.org17 Summer Sampler, Sandpoint, (800) 800-2106 or SandpointChamber.org17-19 Gyro Days & Lead Creek Derby, Wallace, (208) 753-7151 or WallaceIdahoChamber.com18-19 Car d’Lane, Downtown CdA, (208) 667-5986 or CdADowntown.com19-20 Pend d’Oreille Winery Anniversary Party, Sandpoint, (208) 265-8545 or POWine.com26 Schweitzer Summer Celebration, Sandpoint, (208) 263-9555 or Schweitzer.com27 Ford Ironman Triathlon, CdA, (208) 664-3194 or IronmanCdA.com
JULY 201016-17 Golden Era Antique & Art Festival, Hwy 95, Plummer, (208) 661-6313 or SouthLakeCdA.comJulyAmish Pow Wow, Greyhound Park and Events Center, Post Falls, (800) 523-246430-Aug. 1 Art on the Green, NIC, CdA, (208) 667-9346 or ArtOnTheGreen.org30-Aug. 1 CdA Downtown Street Fair, (208) 667-4040 or CdADowntown.com 30-Aug. 1 Taste of the Coeur d’Alenes, City Park, (208) 660-2789 or TasteOfCdA.com
AUGUST 2010
1 Art on the Green, NIC, CdA, (208) 667-9346 or ArtOnTheGreen.org1 CdA Downtown Street Fair, (208) 667-4040 or CdADowntown.com 1 Taste of the Coeur d’Alenes, City Park, (208) 660-2789 or TasteOfCdA.com4-5 Schweitzer Fall Fest, Sandpoint, (208) 263-9555 or Schweitzer.com5-15 Festival at Sandpoint, (208) 265-4554 or FestivalAtSandpoint.com25-29 North Idaho Fair, Kootenai County Fairgrounds, CdA, (208) 765-4969 or NorthIdahoFair.com
SEPTEMBER 2010
4-6 Paul Bunyan Days, St. Maries, StMariesIdaho.com18-19 Tour des Lacs, (509) 953-9831 or RoundAndRound.com
OCTOBER 2010
TBA Art from the Heart, Annual Fall Arts Festival, CdA, (208) 664-2867 or ArtsInCdA.org31 Trick or Treat, Downtown CdA, (208) 667-5986 or CdADowntown.com
NOVEMBER 2010
TBA Winter Swap, Kootenai county Fairgrounds, CdA, WinterSwap.org11 Veteran’s Day Ceremony, Veteran’s Memorial Park, CdA25 Holiday Light Show & Parade, Downtown CdA, (208) 667-5986 or CdADowntown.com27-28 Festival of Trees, Kootenai Medical Center, (208) 666-873327-Dec. 31 Journey to the North Pole Cruises, CdA Resort, (208) 664-7280 or CdAResort.com
The Community Action Partnership serves five North Idaho counties with food bank, energy, telephone,and financial assistance for our low-income population, enabling them to become self-sufficient.
Please remember to contribute generously and find out how you can help North Idaho’s hungry. (888) 725-3663
want to know more?For more information on events
go to our online FSa Calendar of events @ SizzlenCuisine.com
Get Outta TownP
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DEStINAtIoN: MINAS GERAIS BRAzIL
When most Americans think about Brazil, images of white sandy beaches, Amazonian wild life, teeny-tiny bikinis and carnival costumes most often come to mind. But just as it is impossible to define the United States solely with either the image of the Texas ranch, plastic California glamor or New York City lights, it is impossible to define
Brazil with any one word other than, well, Brazilian. It would take a lifetime to discover the many gastronomic, cultural, historical and botanical travel treasures that make up the South American nation that stretches its borders across more continental landmass than the United States. So, if a lifetime is all that is given, then Spokane, we better get started.
Don’t bother packing the bikini, that is unless you are planning on jumping into passion-fruit creek—today we are not going to Rio, we’re going inland, and under-land. Brazil is comprised of 26 states, with our destination being the state of Minas Gerais; the fourth largest and second most populated state in the country. North of São Paulo, and west of Rio, the Portuguese minas (mines) and gerais (general) refers to the state’s natural richness in minerals and gemstones. Today, the gold and silver mines have run dry, but the state is still the No. 1 producer of mined minerals and stone. The capital city, Belo Horizonte (beautiful horizon), is a fast-paced metropolis similar to any of the bigs in the US, with shop-lined avenues, manicured parks and giant white skyscrapers. A short bus or car ride from the airport at Belo Horizonte will get you to one of the many historical cities of Brazil, including Diamantina, Tiradentes, Serro and the UNESCO world heritage site of Ouro Preto—city rich in “black gold.” When gold and gemstones were discovered in the region in 1697, Portuguese colonials living in Rio de Janeiro started the construction of the estrada real, the “royal road” that began the extensive mining production that helped Ouro Preto become the state’s first capital. Today, Ouro Preto is a time capsule of Brazil’s colonial past, and as a protected UNESCO site, will forever remain so.
Like many European cities, the main gist of tourism in Ouro Preto and the surrounding cities lies in the many Baroque cathedrals and museums. From historical mining museums to showcases of the city’s most famous artist, Aleijadinho, one could spend weeks touring the churches and museums trying to uncover the past. But what sets Ouro Preto apart form other 17th century historical towns are the myriad mines open to the public. Many of them are tight squeezes (crawls) through damp, narrow passages that
were once lined with the poor soles of African slaves chained together as they scraped the rock for gold. In Ouro Preto, the mina do Chico Rei was first opened to the public in the 1940s when it was discovered by a woman who purchased the land to open a restaurant. She now offers entrance to the mine (for a $R10 fee), and her restaurant is still open and thriving. Another mine in the area worth exploring is the mina do passagem, located a short drive outside of the city of Ouro Preto in the neighboring town of Mariana. The mina do passagem is the largest gold mine open to the public in the world.
Minas cuisine is the quintessential equivalent to the farmhouse country-cooked meal in America. What makes mineira cuisine authentic? The variety. traditional Minas cuisine is comprised of large pots of rice-and-bean dishes cooked over open fires, as well as a variety of chicken, pork and beef dishes accompanied by vegetables. Beans, feijoão, are a staple throughout the country, but undoubtedly were made nostalgic as the backbone of mineira cuisine. Feijoada, a stew comprised of beans, spices and a variation of meats is a classic dish that has become quintessentially Brazilian and can be found at nearly any authentic restaurant in the city. Tutu à mineira, another Minas specialty made from pureed beans and manioc flour is the taste of simplistic perfection at its finest; eaten alone or scooped over rice is enough to make a meal. When searching for a restaurant, browse the menu first. If you do not see a reference to traditional mineira cuisine, move on.
Aside from the wood-fire traditional cuisine, other savors that have made Minas cuisine famous include the pão de queijo (cheese bread) and queijo (cheese). Driving the highway, one will pass a myriad of casas de quiejo (cheese houses), where—you guessed it—one will find a plethora of fresh mineira cheese for sale.
Ouro Preto and Mariana are cities with high-volume tourism each year, so the chances are that if you request a menu in English, you will get one. When staying, there are many high-priced hotels in the region, though more common are the poussadas, the Brazilian equivalent to the B&B. These homes are smaller than hotels, more private, quiet and oftentimes more nostalgic in the fairy-tale town setting. They cost much less than a traditional hotel, usually between 50 and 100 US dollars a night, and usually come with breakfast. Hope you like fresh papaya, freshly baked breads and, of course, cheese.
There are many tourism resources in the area, from tourism offices to personal tour guides for-hire. Ouro Preto is a vacation out of the ordinary that won’t put you at the mercy of being lost in translation. For history, for natural beauty, for a gastronomic retreat—Minas Gerais is the other Brazilian getaway, the one that doesn’t leave sand in your shoes.
126 See what’s new @ SizzlenCuisine.com
ELKINS
If you haven’t been to North Idaho’s only French
restaurant, now is the time!
Before the entire Inland Northwest finds out and
completely fills their reservation book with excited
and happy diners, you had better get your turn at
being one of the first to discover them. I found
them at the prompting of many of our readers’
urgent requests, and I was so pleasantly surprised to
find this elegant 13-table bistro at the Highlands
Day Spa. Even though there are virtually no signs
announcing it’s there, I would urge you to find it,
too. There is a little piece of dining heaven on that
hill. Fleur de Sel is French for “flower of salt,” the
first scrapings from the top of hand-harvested salt.
They are tasty, tiny chunks, unrefined and not too
overpowering in salty taste; the finest taste of salt.
This is the value and finesse of this restaurant.
You will find hands-on owners Laurent and
Patricia Zirotti at the helm, welcoming guests as
if they were coming into their home. Yes, they
are French. They owned a successful restaurant in
Billings, Mont., for 10 years and, when they were
ready for a move, found this Post Falls location with
the help of friends.
If one were allowed a mere 100 word description
for Fleur de Sel, it would be ”incredible times 100.”
This restaurant is simply in the top five in the
Inland Northwest; and the secret is out. Regulars
know that if you want to go, its best to call for a
reservation first.
It is a perfect place to revive that date night
with your sweetie. And, it’s easy on the budget for
both young couples with children at home and
for retirees on a fixed income. The dishes are both
visually exquisite and waft with taste sensations that
are new to some Northwesterners’ palates, although
the menu is French country-style. Delicate flavours
balance with the bold and rich in Chef Laurent’s
skilled hands. There are too many delights on the
menu to mention, I am working on trying them all.
And, of course, at least one third of the wine list is a
skilfully chosen French selection offered with a wide
range of price levels.
I am glad they found a home here in the Coeur
d’Alene/Post Falls area, and even though
I would love to keep them my little secret,
I want you to enjoy this hot new
local favorite. Ori, s’il vous plaît! Just save a seat for me!
A TasteWorth the Trip
FIND IT !FLEUR DE SEL IS LOCATED AT
THE HIGHLANDS DAY SPA ON THE
HILL IN POST FALLS,
4365 INVERNESS DR.
(208) 777-7600.
By
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SH
EE
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FLEuR DE SEL, PoSt FALLS, IDAHo
Idaho’s Premier Dining and Entertainment Guide 2009-2010
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(208) 664-2922
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(208) 765-4321
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41 South(208) 265-2000
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(208) 765-0841
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Elkins Resort, Priest Lake(208) 443-2432
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(208) 255-7558
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41 SouthSandpoint Restaurateur Claudia Dick
brings yet another eloquent
dining experience
to the table!
FIND OUT ABOUT
WHO STARTED IT ALL
> LOOK INSIDE >
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Broker participation welcome.Prices and Floorplans are subject to change without notice.
RiverstoneCDA.com - 208-292-09352362 Old Mill Loop | Coeur d´Alene, Idaho 83814
Voted the Best North Idaho“Live – Work – Play – Walkable Neighborhood” 2009 Readers Poll
A NEW PLACE TO DINE
