Food events, from slow to wild

January is a notoriously slow time in the food business. Everybody’s worn out from the holidays, New Year’s resolutions to eat out less have kicked in, the weather’s miserable and those first-of-the-year credit card bills are showing up in mailboxes. Add in the tiniest worry about a worldwide economic meltdown and, well, things have been quiet. We’ve seen no food-related events all month — until this week. Come Saturday, you could spend the entire day running from one food event to the next and sampling a wildly diverse array of foods and company.
The day begins with Slow Food Spokane River’s annual meeting and POTLUCK BRUNCH, starting at 10 am at the WSU Spokane County Extension Office. The local Slow Food group is connected with the national and international organization dedicated to sustainable food practices and the enjoyment of good food in good company. Attendees are asked to bring along a dish to share (the organization will provide beverages). Guest speakers include Lora Lea Misterly of Quillisascut Farm School, Master Gardener Penny Simonson and organic farmer Brian Estes of Spokane Tilth. Members of Slow Food will also talk about the group’s planned events for the coming year, including the third annual urban chicken coop tour and the upcoming “second chance” kitchen and dining sale.

The Slow Food Spokane River Potluck Brunch, at the WSU Spokane County Extension Office, 222 N. Havana St., is Saturday, Jan. 24, from 10 am-12:30 pm. E-mail sf.spokaneriver@gmail.com.

On Saturday afternoon, hundreds of local food enthusiasts will gather at the Spokane Community College Lair for the eighth annual FESTIVAL OF FOODIES, an extravaganza of samples from local restaurants, wineries and microbreweries. Be forewarned: There will be a line to get in and lines at each booth and slow-moving crowds shuffling past, cheek by jowl. But — did we mention? — there will be food, wine and beer, along with displays by food-related retailers.

Amid the demonstrations this year is the BOLD CHEF CHALLENGE, billed as a Top Chef-style cooking competition and featuring four finalists from SCC’s Inland Northwest Culinary Academy. When the contestants take the stage at 3:15 pm, each will receive a “mystery basket” of ingredients, with a protein (chicken or beef) and a fruit or vegetable. Various staple ingredients will also be available to all. After getting their ingredients, each contestant will have 20 to 30 minutes to prepare an entrée that will be judged for flavor, presentation and creativity. Cash prizes, gift certificates from Yokes and booty from local food purveyor Bold Eats await the winners. Judges include Chef Curtis Smith; John Bole, president of Yokes Fresh Market; nutritionist Patty Seebeck; and a guest judge selected Wednesday from the KISC-FM Website.

The Festival of Foodies, at SCC’s Lair Building, 1810 N. Greene St., is Saturday, Jan. 24, from 2-6 pm. Tickets (includes two adult beverage coupons) are $10 in advance, $15 at the door. Advance tickets available at WineStyles, Just American Desserts, Vino!, Hallets Chocolates and Enoteca. Call 242-2668 or 242-2505.

The evening brings a choice of foodie pleasures. The 10th anniversary WILD GAME FEAST, benefiting North Idaho College’s Alumni Association, promises local game prepared with a European flair. Chef Eddie Nelson, NIC’s dining services supervisor, has created a menu filled with game found across North Idaho, along with other local food products. A few of the treats include rabbit and duck sausage in a horseradish-dill cream sauce; elk bratwurst in a sweet Black Butte Porter sauce; buffalo chorizo; pates featuring duck, rabbit and pheasant; and canapés of smoked pheasant-breast salad, duck-breast mousse and smoked salmon mousse. Guests will also enjoy a Northwest cheese and fruit display. The main course is venison osso bucco over herbed risotto with roasted root vegetables, and dessert is chocolate decadence with a Northwest berry compote and fresh sweet cream.
The event also features a silent auction, a taxidermy display and live music by NIC alumnus Mike Volk.

The Wild Game Feast, at North Idaho College, Edminster Student Union Building, Coeur d’Alene, is Saturday, Jan. 24, at 6 pm. Tickets are $55 ($49.50 for NIC Alumni Association members). Click here or call (208) 769-5978.

For those seeking something more debonair, the CHEF’S CULINARY CLASSIC at the Davenport is a black-tie spectacular benefiting the Children’s Miracle Network. Area chefs (members of the Chefs de Cuisine of the Inland Northwest) will prepare a seven-course meal, and each course will be accompanied by a complimentary wine chosen by the Odom Corporation. The 16th annual event promises “high-end” silent and live auctions, plus a gift for each couple from Cutco Cutlery. (Let’s hope they’re all on good terms when they leave.) CMN raises funds to support children’s programs at local nonprofit hospitals and programs.

The Chef’s Culinary Classic, at the Davenport Hotel, 10 N. Post St., is Saturday, Jan. 24, at 6 pm. Tickets are $150 each. Visit www.cmnspokane.org or call 473-6370.
— ANN M. COLFORD