A Facebook status update on Saturday from the goodly state Senator Chris Marr says it all — giving proper credit for the bill (to himself) and name-checking the bill’s primary area stakeholder, completely doing our job for us:
“Chris Marr SB 6485, my bill to allow craft distilleries to triple their capacity to 60,000 gallons, just passed the Senate on a 43-3 vote. Let’s hoist a shot of Dry Fly Washington Wheat Whiskey to celebrate! (After I get off the Senate floor, of course.)” — LUKE BAUMGARTEN
Wednesday, February 17, 2010
Small Planet Goes West
Small Planet Tofu’s final day of production at its Newport, Wash., location was Monday. “Tofu Phil” Spiegel has packed up his belongings and left his home of 28 years, moving his 17-year-old company to the greener soy-based pastures of Vashon Island.
Why? “Survival,” Phil says. “Small businesses are struggling and I’m one of them … And plus, it’s tofu.” Small Planet is well loved here, but Seattle is a much friendlier place for soy. But it’s more than that. He has a new partner over there to help shoulder the burden. Small Planet, which will retain its brand name, will now share production facilities with another small organic tofu concern, Island Spring Organics. In addition to splitting rent, he’s looking forward to put more effort into growing the business. “I’ll be able to focus on promotion, sales and marketing — become that tofu celebrity I’ve been striving for years to be,” he says.
Because Small Planet will continue to use all the same distributors (Spokane Produce, Charlies, FSA, etc.), which all have presences in both Spokane and Seattle, Phil says the move shouldn’t translate into a price difference once the product hits shelves.
Spiegel left town on Wednesday and is probably settling in his new digs as we speak, “so we can go into production next week.” Take some solace, then, that while they’ll be coming from 300 miles and a large body of water away, your tofu supply chain remains unbroken. — LUKE BAUMGARTEN
Why? “Survival,” Phil says. “Small businesses are struggling and I’m one of them … And plus, it’s tofu.” Small Planet is well loved here, but Seattle is a much friendlier place for soy. But it’s more than that. He has a new partner over there to help shoulder the burden. Small Planet, which will retain its brand name, will now share production facilities with another small organic tofu concern, Island Spring Organics. In addition to splitting rent, he’s looking forward to put more effort into growing the business. “I’ll be able to focus on promotion, sales and marketing — become that tofu celebrity I’ve been striving for years to be,” he says.
Because Small Planet will continue to use all the same distributors (Spokane Produce, Charlies, FSA, etc.), which all have presences in both Spokane and Seattle, Phil says the move shouldn’t translate into a price difference once the product hits shelves.
Spiegel left town on Wednesday and is probably settling in his new digs as we speak, “so we can go into production next week.” Take some solace, then, that while they’ll be coming from 300 miles and a large body of water away, your tofu supply chain remains unbroken. — LUKE BAUMGARTEN
Well, I eat a little chicken
Pilgrim’s Natural Market in Coeur d’Alene is nothing if not egalitarian. This Sunday, at 5:30 pm, they’re hosting an informational seminar on “the benefits of a plant food diet.” The following week, they’d like to make us all a little better at “cooking with whole chickens.” The place already has a vegetarian club and it seems like an eating-every-damn-bit-of-meat-on-that-bone club might be on the horizon. Details about all seminars and classes can be found at pilgrimsmarket.com or by calling (208) 676-9730. — LUKE BAUMGARTEN
Tuesday, February 16, 2010
Keep those beans a-roastin'
“We wanted to go in the direction of relationships,” says Deborah DiBernardo, owner of ROAST HOUSE COFFEE. With the expertise of roast master Dave Rier, this new north Spokane roasting company is focused on helping people make the connection from farm to cup. If you visit Roast House, you’ll see pictures of the farmers who grew the coffee and learn about their families.
Roast House specializes in high-quality “socially conscious” coffee, meaning it’s Fair Trade, shade grown, organic or relationship coffee, which is produced by family farms or small co-ops.
DiBernardo, active in the Slow Food movement, encourages people to apply Slow Food ethics to coffee: Do you know where it comes from? Is it good for you?
Roast House supplies private-label coffee to coffee houses and retail grocery stores. The Main Market carries a unique Roast House Colombian coffee. After visiting the farm in Colombia, Rier liked the coffee so much he bought the entire crop for the Market. Look for Roast House coffee education classes in the future, possibly at the Main Market.
Latah Valley’s newly established TOM SAWYER COUNTRY COFFEE is part coffee roasting facility, part museum: Along its walls are coffee pots, tins and grinders dating back to the early 1800s.
Gary Thomas Sawyer — yes, he goes by “Tom” — encourages his customers to be involved in blending coffees to suit their needs. Although he focuses on coffee service to businesses and restaurants, you might just leave with a special coffee blend for your next dinner party and dessert recipes in hand if you visit. Keeping his business small and roasting 10-pound batches allows Sawyer to be creative. “I can’t do what the big guys do — and they can’t do what I do,” he says.
Sawyer also offers home coffee roasters, green beans and the training to get you started on making your own “legal, very addicting drink.” He’s so excited to share his passion about coffee that he might even deliver it all to your house. But only if you invite him in for a cup of coffee. — KIRSTEN HARRINGTON
Visit www.roasthouse.net and www.tomsawyercountrycoffee.com.
Roast House specializes in high-quality “socially conscious” coffee, meaning it’s Fair Trade, shade grown, organic or relationship coffee, which is produced by family farms or small co-ops.
DiBernardo, active in the Slow Food movement, encourages people to apply Slow Food ethics to coffee: Do you know where it comes from? Is it good for you?
Roast House supplies private-label coffee to coffee houses and retail grocery stores. The Main Market carries a unique Roast House Colombian coffee. After visiting the farm in Colombia, Rier liked the coffee so much he bought the entire crop for the Market. Look for Roast House coffee education classes in the future, possibly at the Main Market.
Latah Valley’s newly established TOM SAWYER COUNTRY COFFEE is part coffee roasting facility, part museum: Along its walls are coffee pots, tins and grinders dating back to the early 1800s.
Gary Thomas Sawyer — yes, he goes by “Tom” — encourages his customers to be involved in blending coffees to suit their needs. Although he focuses on coffee service to businesses and restaurants, you might just leave with a special coffee blend for your next dinner party and dessert recipes in hand if you visit. Keeping his business small and roasting 10-pound batches allows Sawyer to be creative. “I can’t do what the big guys do — and they can’t do what I do,” he says.
Sawyer also offers home coffee roasters, green beans and the training to get you started on making your own “legal, very addicting drink.” He’s so excited to share his passion about coffee that he might even deliver it all to your house. But only if you invite him in for a cup of coffee. — KIRSTEN HARRINGTON
Visit www.roasthouse.net and www.tomsawyercountrycoffee.com.
Wednesday, February 10, 2010
Pasta for Judy
Judy Garland’s favorite food is kidney pie. “It’s amazing what you can find on the Internet,” says Tina-Marie Schultz, chuckling.
Schultz owns ROSA’S ITALIAN MARKET AND DELI, located in Post Falls just a short walk (if they had a brick road it’d be yellow, right?) from the Jacklin Arts and Cultural Center. When Schultz heard JACC was doing a Valentine’s concert in honor of Judy Garland, she cooked up the idea of offering a pre-concert dinner at Rosa’s.
Figuring there wouldn’t be too many fans of kidney pie (a British meat pastry that makes us think of Sweeney Todd), Schultz went with Garland’s favorite drink — vodka — for penne pasta sauce (a much better choice, we concur). The soup is a fire-roasted tomato ancho (red to match you-know-whose ruby slippers), while dessert is red velvet cupcakes, which Garland supposedly ate at the Waldorf Hotel (which is not in Kansas).
JACC has also snared musicians Ruth Pratt (of the Eclectics), Tom Shager, Bruce Pennell, Steven King and Dick Hubbard for the evening.
Although JACC has done concerts in the past — including a similar tribute to Rosemary Clooney last year — this is the first time they’ve teamed up with a restaurant. The music and food will be so good, they might send you somewhere over the rainbow. — CARRIE SCOZZARO
Pre-concert Valentine’s Day seating Sunday, Feb. 14, at 5 pm. Rosa’s Italian Market and Deli, 120 E. Fourth St., Post Falls, Idaho. Cost: $24.95, reservations required by Feb. 11. Rosa’s is open Mon-Fri 7 am–6 pm, Sat 8 am-5 pm. Call (208) 777-7400.
“A Tribute to Judy Garland,” Sunday, Feb. 14, 6:30 pm, at Jacklin Arts and Cultural Center, 405 N. Williams St., Post Falls, Idaho. Tickets: $20. Limited seating. Call (208) 457-8950 or visit www.jacklincenter.org.
Valentine’s Day Events
A Celebration of Love
Feb. 13
Join Bank Left Bistro in Palouse, Wash., on Feb. 13, from 6-9 pm for music, wine and food. The event is $35 per person. Call (509) 878-1000 or e-mail bankleft@visitpalouse.com.
Love’s Holiday
Feb. 13
Visit CenterPlace (Spokane Valley) on Valentine’s Day eve, 7-10 pm, for dinner and jazz featuring Sessionz. Couples are $25; singles $15. Call Sandi McMillan at 362-3218.
One World for Lovers
Feb. 14
This seven-course dinner will feature food varieties for seafood lovers, vegetarians and vegans. If don’t like eating animals and are looking for a place to take your significant other, this elegant dinner is for you. Cost: $60. Includes a rose. Reservations required. One World Spokane. Call 270-1608.
Dinner at Greenbriar
Feb. 13-14
A four-course meal with your choice of pork loin, seafood over risotto, ribs, chicken or fettucine will be on Feb. 13-14 from 5:30-9:30 pm. Cost: $70 per couple. Greenbriar Inn, 315 Wallace Ave., Coeur d’Alene. Call (208) 667-9660
Marron on Valentine’s
Feb. 14
You and your honey can share eight courses at Café Marron, in Browne’s Addition, on Valentine’s Day, Feb. 14, from 5-10 pm. Cost is $75 per couple; $100, if you add on the wine pairings. Call 456-8660.
Schultz owns ROSA’S ITALIAN MARKET AND DELI, located in Post Falls just a short walk (if they had a brick road it’d be yellow, right?) from the Jacklin Arts and Cultural Center. When Schultz heard JACC was doing a Valentine’s concert in honor of Judy Garland, she cooked up the idea of offering a pre-concert dinner at Rosa’s.
Figuring there wouldn’t be too many fans of kidney pie (a British meat pastry that makes us think of Sweeney Todd), Schultz went with Garland’s favorite drink — vodka — for penne pasta sauce (a much better choice, we concur). The soup is a fire-roasted tomato ancho (red to match you-know-whose ruby slippers), while dessert is red velvet cupcakes, which Garland supposedly ate at the Waldorf Hotel (which is not in Kansas).
JACC has also snared musicians Ruth Pratt (of the Eclectics), Tom Shager, Bruce Pennell, Steven King and Dick Hubbard for the evening.
Although JACC has done concerts in the past — including a similar tribute to Rosemary Clooney last year — this is the first time they’ve teamed up with a restaurant. The music and food will be so good, they might send you somewhere over the rainbow. — CARRIE SCOZZARO
Pre-concert Valentine’s Day seating Sunday, Feb. 14, at 5 pm. Rosa’s Italian Market and Deli, 120 E. Fourth St., Post Falls, Idaho. Cost: $24.95, reservations required by Feb. 11. Rosa’s is open Mon-Fri 7 am–6 pm, Sat 8 am-5 pm. Call (208) 777-7400.
“A Tribute to Judy Garland,” Sunday, Feb. 14, 6:30 pm, at Jacklin Arts and Cultural Center, 405 N. Williams St., Post Falls, Idaho. Tickets: $20. Limited seating. Call (208) 457-8950 or visit www.jacklincenter.org.
Valentine’s Day Events
A Celebration of Love
Feb. 13
Join Bank Left Bistro in Palouse, Wash., on Feb. 13, from 6-9 pm for music, wine and food. The event is $35 per person. Call (509) 878-1000 or e-mail bankleft@visitpalouse.com.
Love’s Holiday
Feb. 13
Visit CenterPlace (Spokane Valley) on Valentine’s Day eve, 7-10 pm, for dinner and jazz featuring Sessionz. Couples are $25; singles $15. Call Sandi McMillan at 362-3218.
One World for Lovers
Feb. 14
This seven-course dinner will feature food varieties for seafood lovers, vegetarians and vegans. If don’t like eating animals and are looking for a place to take your significant other, this elegant dinner is for you. Cost: $60. Includes a rose. Reservations required. One World Spokane. Call 270-1608.
Dinner at Greenbriar
Feb. 13-14
A four-course meal with your choice of pork loin, seafood over risotto, ribs, chicken or fettucine will be on Feb. 13-14 from 5:30-9:30 pm. Cost: $70 per couple. Greenbriar Inn, 315 Wallace Ave., Coeur d’Alene. Call (208) 667-9660
Marron on Valentine’s
Feb. 14
You and your honey can share eight courses at Café Marron, in Browne’s Addition, on Valentine’s Day, Feb. 14, from 5-10 pm. Cost is $75 per couple; $100, if you add on the wine pairings. Call 456-8660.
Make more gin
Sometimes, Spokane produces heroes. For instance, Spokane’s state Sen. Chris Marr gave us the state’s first craft distillery law in 2007. That law defined a craft distillery as one that uses Washington-grown materials for at least half of the ingredients used to make the liquor. That law gave us Spokane’s very own Dry Fly Distilling. That law’s awesome.
Which is why Marr’s a hero.
But even heroes have faults. The same law that gave us Dry Fly (as well as Ellensburg Distillery and Soft Tail Spirits in Woodinville) limits the amount of alcohol the stills can produce to 20,000 gallons a year.
Recognizing this flaw, Marr has set out to improve his two-year-old law this legislative session with Senate Bill 6485, which would raise the allowable annual limit to 60,000 gallons. That would make about 5.1 million shots — more than one shot for every man, woman and child in the state.
“In the next couple of years, we’re probably going to push that number,” says Pat Donovan, distiller at Dry Fly. “We don’t want that [limit] to be the only restriction on us.”
In 2008, Dry Fly produced about 2,500 cases of spirits, or about 5,000 gallons. Last year, they doubled that.
“We probably won’t double it again this year,” Donovan says. “But you never know.”
But Donovan is happy to have the law clarified a little. When the original 20,000-gallon limit was decided upon, it was mainly to appease the guideline-thirsty state liquor control board. Another number Donovan would like changed is the 51 percent benchmark for state-grown ingredients.
“We’re about 99 percent Washington grown,” he says. “We actually wanted [the percentage in the law] to be much higher.” — NICHOLAS DESHAIS
Which is why Marr’s a hero.
But even heroes have faults. The same law that gave us Dry Fly (as well as Ellensburg Distillery and Soft Tail Spirits in Woodinville) limits the amount of alcohol the stills can produce to 20,000 gallons a year.
Recognizing this flaw, Marr has set out to improve his two-year-old law this legislative session with Senate Bill 6485, which would raise the allowable annual limit to 60,000 gallons. That would make about 5.1 million shots — more than one shot for every man, woman and child in the state.
“In the next couple of years, we’re probably going to push that number,” says Pat Donovan, distiller at Dry Fly. “We don’t want that [limit] to be the only restriction on us.”
In 2008, Dry Fly produced about 2,500 cases of spirits, or about 5,000 gallons. Last year, they doubled that.
“We probably won’t double it again this year,” Donovan says. “But you never know.”
But Donovan is happy to have the law clarified a little. When the original 20,000-gallon limit was decided upon, it was mainly to appease the guideline-thirsty state liquor control board. Another number Donovan would like changed is the 51 percent benchmark for state-grown ingredients.
“We’re about 99 percent Washington grown,” he says. “We actually wanted [the percentage in the law] to be much higher.” — NICHOLAS DESHAIS
Tuesday, January 26, 2010
Like a college town in farm land
When I got the assignment to cover the Immix story, I thought I was being sent to investigate a new pharmaceutical company in town. IMMIX RESTAURANT & WINE BAR is actually an attractive restaurant housed in the old Pita Pit location in downtown Cheney.
Matt Irvin, executive chef/owner, named the restaurant Immix after the old English definition to mix or mingle. The restaurant’s motto “mix, combine, & fuse” refers to a blending of flavors from various cuisines. To give you an idea, the lunch menu features Caribbean fish tacos ($9), Greek spinach salmon salad ($10) and a seared Ahi tuna salad ($11).
The Southwestern chicken wrap ($9) was a sizable portion of zesty chicken, bacon, pepper jack cheese and lettuce tossed with a tangy-spicy Caesar dressing. The menu listed pasta salad as the accompaniment, but I was able to substitute a cup of soup instead. A diner at the next table was raving about the sweet tomato basil soup with Italian sausage, with good cause. Chunky with marinara-like flavors, it reminded me of a spicy version of lasagna in a cup.
The dinner menu offers starters from $10-$12 including a crab-and-artichoke-heart-stuffed portobello mushroom. Entrée salads ($13-$15) include a Greek garden salad and a classic chicken Caesar; several sandwiches are also available. Entrees ($17-$23) feature a variety of cuisines, including Cajun black and blue prime rib, filet of top sirloin with Thai spices and a Greek curry chicken, all served with soup or salad.
On my visit, diners appeared to be primarily EWU faculty and others who were old enough to recognize George Michael’s music in the background. Immix’s success will depend on the ability to draw in a diverse customer base, including students on a tight budget. Even though the name didn’t grab me, the food did. I’ll keep an eye on this place. — KIRSTEN HARRINGTON
Immix Restaurant & Wine Bar, 122 College Avenue in Cheney, is open for lunch Tues-Fri 11:30am-2pm and dinner Tues-Sat 5pm-9pm. Call 235-6001.
Matt Irvin, executive chef/owner, named the restaurant Immix after the old English definition to mix or mingle. The restaurant’s motto “mix, combine, & fuse” refers to a blending of flavors from various cuisines. To give you an idea, the lunch menu features Caribbean fish tacos ($9), Greek spinach salmon salad ($10) and a seared Ahi tuna salad ($11).
The Southwestern chicken wrap ($9) was a sizable portion of zesty chicken, bacon, pepper jack cheese and lettuce tossed with a tangy-spicy Caesar dressing. The menu listed pasta salad as the accompaniment, but I was able to substitute a cup of soup instead. A diner at the next table was raving about the sweet tomato basil soup with Italian sausage, with good cause. Chunky with marinara-like flavors, it reminded me of a spicy version of lasagna in a cup.
The dinner menu offers starters from $10-$12 including a crab-and-artichoke-heart-stuffed portobello mushroom. Entrée salads ($13-$15) include a Greek garden salad and a classic chicken Caesar; several sandwiches are also available. Entrees ($17-$23) feature a variety of cuisines, including Cajun black and blue prime rib, filet of top sirloin with Thai spices and a Greek curry chicken, all served with soup or salad.
On my visit, diners appeared to be primarily EWU faculty and others who were old enough to recognize George Michael’s music in the background. Immix’s success will depend on the ability to draw in a diverse customer base, including students on a tight budget. Even though the name didn’t grab me, the food did. I’ll keep an eye on this place. — KIRSTEN HARRINGTON
Immix Restaurant & Wine Bar, 122 College Avenue in Cheney, is open for lunch Tues-Fri 11:30am-2pm and dinner Tues-Sat 5pm-9pm. Call 235-6001.
Detective Diner
I was lured into the beautiful, historic Peyton building with promise of a mystery. A mystery café, that is. DASHIELL’S CITY CAFÉ chef/owner Mark McCracken loves a good mystery and named the café after The Maltese Falcon author Dashiell Hammett.
“Dashiell Hammett used to work as a detective in this building, and several of his books are set in Spokane,” says McCracken. He pays homage to one of Hammett’s best-known mysteries by offering The Maltese Falcon, a grilled Panini with turkey, two kinds of cheese and tomatoes. The café’s décor includes memorabilia from several mystery writers, including a copy of Nero Wolfe’s Too Many Cooks. A grandfather clock and old-fashioned telephone add to the 1920s ambiance.
City Café serves its own signature blend of Four Seasons Coffee, along with breakfast and lunch.
The breakfast menu ($1-$5.50) includes pastries, eggs and bacon, quiche and yogurt.
Sandwiches ($5.75 half/$7.50 whole) include the basic choices along with corned beef and Swiss, reubens, tuna melts and a daily special, served with a cup of soup or side salad.
McCracken boasts that his potato salad “is the world’s best potato salad to take to a picnic because it can’t spoil.” Made with vinegar and sugar and no mayo, I’d bring the tangy, German-style potato salad to a picnic just because it tastes good.
McCracken serves a rotating selection of soups, most of which he makes from scratch. The creamy broccoli cheese was surprisingly light, with a great flavor and texture. The secret ingredient, yogurt, provides the creamy texture without the fat. But there’s no skimping on the clam chowder, which McCracken makes every Friday. He’s got a peanut butter soup up his sleeve, which I’m not so sure about, but McCracken insists that the time-honored recipe was one of Thomas Jefferson’s favorites and it tastes just like a peanut butter cookie.
The seating at City Café includes a short counter on the main floor and a small room upstairs, which seats about 20 people and is available for private functions. — KIRSTEN HARRINGTON
Dashiell’s City Café, 10 N. Post, is open Mon-Fri 7:30am-6pm. Call 413-2285.
“Dashiell Hammett used to work as a detective in this building, and several of his books are set in Spokane,” says McCracken. He pays homage to one of Hammett’s best-known mysteries by offering The Maltese Falcon, a grilled Panini with turkey, two kinds of cheese and tomatoes. The café’s décor includes memorabilia from several mystery writers, including a copy of Nero Wolfe’s Too Many Cooks. A grandfather clock and old-fashioned telephone add to the 1920s ambiance.
City Café serves its own signature blend of Four Seasons Coffee, along with breakfast and lunch.
The breakfast menu ($1-$5.50) includes pastries, eggs and bacon, quiche and yogurt.
Sandwiches ($5.75 half/$7.50 whole) include the basic choices along with corned beef and Swiss, reubens, tuna melts and a daily special, served with a cup of soup or side salad.
McCracken boasts that his potato salad “is the world’s best potato salad to take to a picnic because it can’t spoil.” Made with vinegar and sugar and no mayo, I’d bring the tangy, German-style potato salad to a picnic just because it tastes good.
McCracken serves a rotating selection of soups, most of which he makes from scratch. The creamy broccoli cheese was surprisingly light, with a great flavor and texture. The secret ingredient, yogurt, provides the creamy texture without the fat. But there’s no skimping on the clam chowder, which McCracken makes every Friday. He’s got a peanut butter soup up his sleeve, which I’m not so sure about, but McCracken insists that the time-honored recipe was one of Thomas Jefferson’s favorites and it tastes just like a peanut butter cookie.
The seating at City Café includes a short counter on the main floor and a small room upstairs, which seats about 20 people and is available for private functions. — KIRSTEN HARRINGTON
Dashiell’s City Café, 10 N. Post, is open Mon-Fri 7:30am-6pm. Call 413-2285.
Wednesday, January 20, 2010
Chilies and Chorizo
On a stretch of North Division dominated by Chinese restaurants, EL MERCADO DEL PUEBLO is easily spotted by its colorful mural on the side of the building. Open since Jan. 9, this Mexican grocery store and bakery is bright, clean and stocked with colorful piñatas, cookware and every Mexican staple you can imagine.
“I got tired of driving to Pasco for Mexican food goods,” explains Fred Meyer, who owns the market along with his wife Gilda, whose family is from Mexico.
One of the highlights of the market is the on-site bakery. The shelves are stocked with sweet treats like the hot pink and yellow pan de dulce, cream-filled conchas, crusty piedras, muffins, cookies and coconut candies. Bolillos, the irresistible crispy-chewy sandwich rolls, are available too. Sweet, rich tres leches cakes are available whole or by the slice.
The same kitchen also turns out a variety of tamales, including chicken, beef, pork and jalapeño-cheese. Served hot and ready to eat, the jalapeño-cheese tamales have just the right kick, and the beef tamales simmered in red sauce are tender and equally flavorful. They’re just as good reheated and, at $1.75 each, make a great, portable lunch. Coconut, pineapple and other sweet tamales will be offered, too. Menudo — a traditional tripe, hominy and chili soup — will be featured on Saturdays. Bring your own soup pot, and they’ll fill it up.
The fresh produce section includes everything you need to make your own salsa, including tomatillos, cilantro and several kinds of fresh chilies. Or choose one of El Mercado’s fresh salsas, made from Gilda’s family recipes. Look for fresh roasted corn on the cob later in the year. You’ll also find Mexican cheeses and chorizo.
Behind the 15 barrels of dried chilies, you’ll find a full line of spices and Latin coffees. The snack section features candies, dried mangoes and pork cracklings.
“We have a love for Mexican food, so why not do it?” says Meyer.
We’re glad they took the initiative. — KIRSTEN HARRINGTON
El Mercado del Pueblo, 1814 N. Division, is open Mon-Sat 7 am-6 pm, Sun noon-5 pm. Call 327-2856.
“I got tired of driving to Pasco for Mexican food goods,” explains Fred Meyer, who owns the market along with his wife Gilda, whose family is from Mexico.
One of the highlights of the market is the on-site bakery. The shelves are stocked with sweet treats like the hot pink and yellow pan de dulce, cream-filled conchas, crusty piedras, muffins, cookies and coconut candies. Bolillos, the irresistible crispy-chewy sandwich rolls, are available too. Sweet, rich tres leches cakes are available whole or by the slice.
The same kitchen also turns out a variety of tamales, including chicken, beef, pork and jalapeño-cheese. Served hot and ready to eat, the jalapeño-cheese tamales have just the right kick, and the beef tamales simmered in red sauce are tender and equally flavorful. They’re just as good reheated and, at $1.75 each, make a great, portable lunch. Coconut, pineapple and other sweet tamales will be offered, too. Menudo — a traditional tripe, hominy and chili soup — will be featured on Saturdays. Bring your own soup pot, and they’ll fill it up.
The fresh produce section includes everything you need to make your own salsa, including tomatillos, cilantro and several kinds of fresh chilies. Or choose one of El Mercado’s fresh salsas, made from Gilda’s family recipes. Look for fresh roasted corn on the cob later in the year. You’ll also find Mexican cheeses and chorizo.
Behind the 15 barrels of dried chilies, you’ll find a full line of spices and Latin coffees. The snack section features candies, dried mangoes and pork cracklings.
“We have a love for Mexican food, so why not do it?” says Meyer.
We’re glad they took the initiative. — KIRSTEN HARRINGTON
El Mercado del Pueblo, 1814 N. Division, is open Mon-Sat 7 am-6 pm, Sun noon-5 pm. Call 327-2856.
Sandwiches on Garland
Those who mourn the closing of Ferguson’s Café will be happy to hear that there’s a new lunch spot in the Garland District. Kristen Speller opened the GARLAND SANDWICH SHOPPE at the end of November with her mom Kathy in the former Brown Bag Bistro space. While she has yet to put much of a personal touch on the Sandwich Shoppe, she’s off to a solid start.
“It’s been going really well,” Speller says. “Last week it was standing room only.”
The Shoppe is small and feels a little bit like being in someone’s kitchen. Speller plans to replace the current high counter-and-barstool seating with lower, more user-friendly tables and chairs.
She’s also hoping to feature artwork from local artists.
Speller is no stranger to Spokane’s culinary scene — she’s been a cook at Northern Lights Brewery and a manager at the New Leaf Café. The menu at her Sandwich Shoppe is pretty straightforward, with prices ranging from $5 to $8 for salads, sandwiches and soups.
In addition to the build-your-own sandwich menu, Speller shows some creativity with the Marinated Portobello sandwich, served on garlic sourdough with artichoke hearts, roasted red peppers and basil pesto ($5.50). The satisfying Southwestern Turkey sandwich — with chipotle mayo, pepper jack cheese and pepperoncinis — was grilled to a just-right golden crisp but appeared a little lonely on the plate with only a few cucumber slices for company. A side of chips and salsa would have been a great, even if it meant bumping up the price.
Speaking of sides, for $2 you can add a pasta, potato or green salad to your lunch. Be sure to try Speller’s original-recipe granola bars with dried fruit, nuts and honey. “They’re really healthy,” she promises (except for that stick of butter).
The Sandwich Shoppe uses all recyclable packaging and strives to offer fresh, minimally processed ingredients. Speller’s counting on personalized service to gain repeat customers. Sometimes a simple sandwich made with smile hits the spot. — KIRSTEN HARRINGTON
The Garland Sandwich Shoppe, 3903 N. Madison St., is open Mon-Sat 10 am-3 pm. Call 326-2405.
“It’s been going really well,” Speller says. “Last week it was standing room only.”
The Shoppe is small and feels a little bit like being in someone’s kitchen. Speller plans to replace the current high counter-and-barstool seating with lower, more user-friendly tables and chairs.
She’s also hoping to feature artwork from local artists.
Speller is no stranger to Spokane’s culinary scene — she’s been a cook at Northern Lights Brewery and a manager at the New Leaf Café. The menu at her Sandwich Shoppe is pretty straightforward, with prices ranging from $5 to $8 for salads, sandwiches and soups.
In addition to the build-your-own sandwich menu, Speller shows some creativity with the Marinated Portobello sandwich, served on garlic sourdough with artichoke hearts, roasted red peppers and basil pesto ($5.50). The satisfying Southwestern Turkey sandwich — with chipotle mayo, pepper jack cheese and pepperoncinis — was grilled to a just-right golden crisp but appeared a little lonely on the plate with only a few cucumber slices for company. A side of chips and salsa would have been a great, even if it meant bumping up the price.
Speaking of sides, for $2 you can add a pasta, potato or green salad to your lunch. Be sure to try Speller’s original-recipe granola bars with dried fruit, nuts and honey. “They’re really healthy,” she promises (except for that stick of butter).
The Sandwich Shoppe uses all recyclable packaging and strives to offer fresh, minimally processed ingredients. Speller’s counting on personalized service to gain repeat customers. Sometimes a simple sandwich made with smile hits the spot. — KIRSTEN HARRINGTON
The Garland Sandwich Shoppe, 3903 N. Madison St., is open Mon-Sat 10 am-3 pm. Call 326-2405.
Wednesday, January 13, 2010
Winter Carne-val
If Sandpoint had a particular flavor, what would it be? Tangy tomato, maybe, due to places like Bab’s Pizzeria, Ivano’s Ristorante and Pend Oreille Pasta and Wine? Buttery and soft, like the croissants from Pine Street Bakery? Earthy, wholesome, organic and fresh from Winter Ridge Foods market? More likely, the city’s flavor is an eclectic combination, artfully plated, like those you’ll find at TASTE OF SANDPOINT.
This kickoff event to the annual Winter Carnival showcases area restaurants, catering businesses and beverage purveyors. Admission is free; food tickets are $1, with a bit of this or a sampling of that averaging from three to seven tickets.
From Trinity at City Beach, for example, two carnitas tacos or a hearty bowl of chicken, shrimp and Andouille sausage gumbo are a mere $4. Try the savory chipotle-braised lamb shank on a goat-cheese polenta cake, or a Kobe beef taco with queso fresco ($4) from The Bistro at The Inn at Sandcreek — let’s hope they shorten that to The Bistro when they officially open in February — formerly the Sandcreek Grill and under new ownership. Thirsty? A glass of 2007 Bistro Rouge from Pend Oreille Winery will warm you up for only $5.
New this year is Dine Around Sandpoint, where participating restaurants offer menu and drink specials from $15 to $30 during the Carnival. At DISH Home Cooking, for example, the special $20 menu offers three entrées — such as crispy lemon thyme chicken served with garlic mashed potatoes — two salads and a glass of house red or white wine. And every time you eat at a participating restaurant, you’re entered into a drawing where the top prize is a once-a-month dinner for two at participating restaurants — a $750 value!
Dine Around Sandpoint was started by two longtime Sandpoint residents who quintessentially wear multiple hats: Mel Dick, the former CEO of retailer Coldwater Creek, who biked across the country to raise money for education, and partners with his wife Claudia at the 41 South restaurant; and Gary Lirette, whose credits range from real estate to radio host to restaurateur to book publisher.
The goal this year, explains Lirette, is to get people to come to the Carnival — where events include the rail jam, Schweitzer torchlight parade, bioluminescence fire dance, an 80-plus artist art walk, the K-9 keg pull — and stay for all the rest Sandpoint has to offer. — CARRIE SCOZZARO
Taste of Sandpoint is Thursday, Jan. 14, 5-8 pm at the Sandpoint Events Center, 102 S. Euclid Ave., Sandpoint, Idaho. Winter Carnival events continue through Monday, Jan. 18. Visit www.SandpointWinterCarnival.com or call (208) 263-0887.
This kickoff event to the annual Winter Carnival showcases area restaurants, catering businesses and beverage purveyors. Admission is free; food tickets are $1, with a bit of this or a sampling of that averaging from three to seven tickets.
From Trinity at City Beach, for example, two carnitas tacos or a hearty bowl of chicken, shrimp and Andouille sausage gumbo are a mere $4. Try the savory chipotle-braised lamb shank on a goat-cheese polenta cake, or a Kobe beef taco with queso fresco ($4) from The Bistro at The Inn at Sandcreek — let’s hope they shorten that to The Bistro when they officially open in February — formerly the Sandcreek Grill and under new ownership. Thirsty? A glass of 2007 Bistro Rouge from Pend Oreille Winery will warm you up for only $5.
New this year is Dine Around Sandpoint, where participating restaurants offer menu and drink specials from $15 to $30 during the Carnival. At DISH Home Cooking, for example, the special $20 menu offers three entrées — such as crispy lemon thyme chicken served with garlic mashed potatoes — two salads and a glass of house red or white wine. And every time you eat at a participating restaurant, you’re entered into a drawing where the top prize is a once-a-month dinner for two at participating restaurants — a $750 value!
Dine Around Sandpoint was started by two longtime Sandpoint residents who quintessentially wear multiple hats: Mel Dick, the former CEO of retailer Coldwater Creek, who biked across the country to raise money for education, and partners with his wife Claudia at the 41 South restaurant; and Gary Lirette, whose credits range from real estate to radio host to restaurateur to book publisher.
The goal this year, explains Lirette, is to get people to come to the Carnival — where events include the rail jam, Schweitzer torchlight parade, bioluminescence fire dance, an 80-plus artist art walk, the K-9 keg pull — and stay for all the rest Sandpoint has to offer. — CARRIE SCOZZARO
Taste of Sandpoint is Thursday, Jan. 14, 5-8 pm at the Sandpoint Events Center, 102 S. Euclid Ave., Sandpoint, Idaho. Winter Carnival events continue through Monday, Jan. 18. Visit www.SandpointWinterCarnival.com or call (208) 263-0887.
What us, worry?
When INDABA calls itself “West Central’s Neighborhood Coffee Shop,” it isn’t being presumptuous.
On your mental map of Spokane, shade in the area from the river north to Indiana, and from Monroe west to the bluffs overlooking Riverside State Park. Now fill in the coffee shops. See what we mean? Indaba, which opened in November, is the only one.
With the exception of Common Grounds, a kiosk with a few seats, on the neighborhood’s outskirts, you can’t have a chat at any of the drive-thru coffee joints along the Monroe or Maple/Ash.
In the heart of West Central, there’s nothing like Indaba. And that’s a good thing for a neighborhood that has long struggled to be more than a collection of beautiful, run-down old houses.
But we worry.
Because the coffee is good (shots pulled from Newman Lake’s boutique roaster Bumper Crop) and about 25 cents cheaper than the going rate for a latte. The sandwiches (like Mark’s Horseradish Beef, which was creamy and spicy but not too much of either) from Katie’s Table, which shares the space with Indaba, are good too and similarly cheap ($5-$6.75).
We worry most of all because West Central still doesn’t quite feel whole, or like it has a focal point that isn’t the mercurial there-by-day-gone-by-5-pm courthouse crowd.
And that’s why, though we worry, Indaba gives us hope.
The area around Broadway and Walnut, where Indaba sits in a new three-story building that also houses low-income apartments, feels like it could be that focal point. Especially if more new buildings like Indaba’s were to work themselves in among the low-slung old storefronts and wind-blown Victorians.
The space is cute and small enough to be cozy. We’d turn off the fluorescent lights and add some floor lamps and maybe a couch for ambience, but these are small things. It’s the kind of joint where we can imagine young families spending a Sunday morning.
Manager Abe Henderson says people have done just that, the coffee house’s clientele thus far being a mix of “courthouse traffic and strollers coming down from the neighborhood.”
It’s quite a gambit, this whole thing, and you can tell what the payoff would be for the owners. The most curious pieces of décor in the place are artist’s renderings of Greenstone Homes’ plans for Kendall Yards, the massive development planned between Bridge Street and the river, just two blocks from Indaba.
If the long-delayed development actually happens, it’d be a boon for the neighborhood and its new coffee shop. — LUKE BAUMGARTEN
Indaba Coffee, 1804 W. Broadway Ave., is open weekdays 7 am-7 pm and weekends 7 am-4 pm. Call 328-6527.
On your mental map of Spokane, shade in the area from the river north to Indiana, and from Monroe west to the bluffs overlooking Riverside State Park. Now fill in the coffee shops. See what we mean? Indaba, which opened in November, is the only one.
With the exception of Common Grounds, a kiosk with a few seats, on the neighborhood’s outskirts, you can’t have a chat at any of the drive-thru coffee joints along the Monroe or Maple/Ash.
In the heart of West Central, there’s nothing like Indaba. And that’s a good thing for a neighborhood that has long struggled to be more than a collection of beautiful, run-down old houses.
But we worry.
Because the coffee is good (shots pulled from Newman Lake’s boutique roaster Bumper Crop) and about 25 cents cheaper than the going rate for a latte. The sandwiches (like Mark’s Horseradish Beef, which was creamy and spicy but not too much of either) from Katie’s Table, which shares the space with Indaba, are good too and similarly cheap ($5-$6.75).
We worry most of all because West Central still doesn’t quite feel whole, or like it has a focal point that isn’t the mercurial there-by-day-gone-by-5-pm courthouse crowd.
And that’s why, though we worry, Indaba gives us hope.
The area around Broadway and Walnut, where Indaba sits in a new three-story building that also houses low-income apartments, feels like it could be that focal point. Especially if more new buildings like Indaba’s were to work themselves in among the low-slung old storefronts and wind-blown Victorians.
The space is cute and small enough to be cozy. We’d turn off the fluorescent lights and add some floor lamps and maybe a couch for ambience, but these are small things. It’s the kind of joint where we can imagine young families spending a Sunday morning.
Manager Abe Henderson says people have done just that, the coffee house’s clientele thus far being a mix of “courthouse traffic and strollers coming down from the neighborhood.”
It’s quite a gambit, this whole thing, and you can tell what the payoff would be for the owners. The most curious pieces of décor in the place are artist’s renderings of Greenstone Homes’ plans for Kendall Yards, the massive development planned between Bridge Street and the river, just two blocks from Indaba.
If the long-delayed development actually happens, it’d be a boon for the neighborhood and its new coffee shop. — LUKE BAUMGARTEN
Indaba Coffee, 1804 W. Broadway Ave., is open weekdays 7 am-7 pm and weekends 7 am-4 pm. Call 328-6527.
Wednesday, January 6, 2010
Death in the family
We’ll try to get through this without crying, but it’ll be tough. You know how, in the movies, when a family learns their loved one has disappeared, how they go through all those horrible, nervous phases of grief and dread? That’s what it’s been like for us at The Inlander since hearing, from several sources, that FERGUSON’S CAFÉ on Garland Avenue had closed. We put in calls, but received no answers.
Now comes the part of the movie where the family learns the loved one’s body was found by cadaver-sniffing dogs in a drainage ditch up near the old mine. There are two signs on the door, one from owners thanking customers for years of loyalty and another from the Washington Department of Revenue, revoking their license for unpaid taxes. Ferguson’s is officially closed.
In case this sounds in any way sarcastic, it’s not. On countless mornings, Ferguson’s was a homey comfort to Inlander staffers nursing hangovers (or not, but usually) and was a frequent reference point in the what-if scenarios we would draw up for the potential grandeur of the neighborhood (i.e., “Garland already has Ferguson’s, it just needs [fill in the blank]).
It will be sorely missed. — LUKE BAUMGARTEN
Ferguson’s Café was located at 804 W. Garland Ave., in case you want to place wreaths.
Now comes the part of the movie where the family learns the loved one’s body was found by cadaver-sniffing dogs in a drainage ditch up near the old mine. There are two signs on the door, one from owners thanking customers for years of loyalty and another from the Washington Department of Revenue, revoking their license for unpaid taxes. Ferguson’s is officially closed.
In case this sounds in any way sarcastic, it’s not. On countless mornings, Ferguson’s was a homey comfort to Inlander staffers nursing hangovers (or not, but usually) and was a frequent reference point in the what-if scenarios we would draw up for the potential grandeur of the neighborhood (i.e., “Garland already has Ferguson’s, it just needs [fill in the blank]).
It will be sorely missed. — LUKE BAUMGARTEN
Ferguson’s Café was located at 804 W. Garland Ave., in case you want to place wreaths.
Flavor country
You know all that talk about the Midwest being Flyover Country? Catchy, condescending, perfect for how us gat-damned coastal[ish] liberals feel about the heartland. But it’s incredibly unfair. And since a certain sandwich shop named JIMMY JOHN’S set up a franchise in our fair city, we’ve been thinking about asking Patty Murray to draft a non-binding Senate resolution to rename the Midwest “the United States of Jimmy John’s,” after our new favorite import.
After what seemed like an eternity with the space — sandwiched between Thomas Hammer and Chase Bank on the Main Street pedestrian mall and swaddled in unmistakably branded, floor-to-ceiling “Coming Soon” banners — the joint has opened, featuring two levels of eating space and, of course, the sandwiches ($5-$6), filled with Midwestern portions of meat, veggies and cheese, with the thoughtful option to add an “extra load” of meat ($1.50). If you can fit their delicious pickles ($1.15) in your mouth, well, you have an extraordinarily large mouth.
It’s hardly a scientific sample, but every time we walk by the Inland Northwest’s first installment of the Champaign, Illinois-based company, the place seems bustling, and when we go in, it smells and tastes like good old Jimmy John’s.
Naysayers might balk at a chain, but anything that increases choice, draws people to the core and gets them to walk around is cool by us. — LUKE BAUMGARTEN
Jimmy John’s, 601 W. Main Ave., is open Mon-Fri., 10:30 am-9 pm. Call 838-3278.
After what seemed like an eternity with the space — sandwiched between Thomas Hammer and Chase Bank on the Main Street pedestrian mall and swaddled in unmistakably branded, floor-to-ceiling “Coming Soon” banners — the joint has opened, featuring two levels of eating space and, of course, the sandwiches ($5-$6), filled with Midwestern portions of meat, veggies and cheese, with the thoughtful option to add an “extra load” of meat ($1.50). If you can fit their delicious pickles ($1.15) in your mouth, well, you have an extraordinarily large mouth.
It’s hardly a scientific sample, but every time we walk by the Inland Northwest’s first installment of the Champaign, Illinois-based company, the place seems bustling, and when we go in, it smells and tastes like good old Jimmy John’s.
Naysayers might balk at a chain, but anything that increases choice, draws people to the core and gets them to walk around is cool by us. — LUKE BAUMGARTEN
Jimmy John’s, 601 W. Main Ave., is open Mon-Fri., 10:30 am-9 pm. Call 838-3278.
Gizzards and football
There’s nothing much happening at PADDY’S SPORTS BAR these days — darts, billiards, a burger and a brew, football on Sundays, of course — and that’s the way new owners Chris Carper and his father, Pat, like it.
“It’s not really an issue any more,” says Chris Carper, shrugging off the Coeur d’Alene sports bar’s tumultuous past few years.
The difficulties started when former owner Rich Hanlon opened Paddy’s Too in Post Falls, crested with Hanlon’s conviction for arson of another Post Falls sports bar, and ended (hopefully) when the Carpers purchased the bar and completed a month-long remodel.
You’d think folks had kissed the Blarney Stone, with the way rumors were flying, though. Are they going to reopen in time for football? Are they really going non-smoking? Will they still offer fried gizzards?
The answers: Yes. Yes. And yes.
This past November, Paddy’s reopened, serving ridiculously cheap bar food like the aforementioned gizzards, onion rings or mini dogs ($4 each), spicy chicken wings ($6), and Irish Nachos or French fries with cheddar and bacon bits ($7). Their regular menu includes half-pound burgers ($8-$9), assorted sandwiches like the Pork Chop John topped with Jack cheese ($8), pizza ($7-$10) and something no Irish bar should be without: fish ’n’ chips ($9).
Not only did they open in time for football, there’s breakfast beginning at 9 am on Sundays through the end of the season. Beer and wine only, but if you plop an olive and some salt in there, beer with tomato juice tastes plenty like a Bloody Mary.
Besides keeping the menu mostly intact, the Carpers’ remodel preserved the bar’s ’70s man-cave feel, only much cleaner and brighter now: kelly-green walls, dark wood paneling, a rustic stone façade, Naugahyde, Formica. Twelve television screens, nine pool tables. Sports stuff everywhere.
“We’re a working man’s bar,” says Chris Carper, adding that he and his father have no shortage of ideas for what they’d like to do, such as karaoke and more food specials. For now, though, says Chris, they’re just glad to be open. — CARRIE SCOZZARO
Paddy’s, 601 W. Appleway, Coeur d’Alene, is open Sun-Thu 11 am-midnight, Fri-Sat 11 am-2 am. Open Sunday at 9 am for breakfast during football season. Visit www.paddyssportsbar.com or call (208) 765-0701.
“It’s not really an issue any more,” says Chris Carper, shrugging off the Coeur d’Alene sports bar’s tumultuous past few years.
The difficulties started when former owner Rich Hanlon opened Paddy’s Too in Post Falls, crested with Hanlon’s conviction for arson of another Post Falls sports bar, and ended (hopefully) when the Carpers purchased the bar and completed a month-long remodel.
You’d think folks had kissed the Blarney Stone, with the way rumors were flying, though. Are they going to reopen in time for football? Are they really going non-smoking? Will they still offer fried gizzards?
The answers: Yes. Yes. And yes.
This past November, Paddy’s reopened, serving ridiculously cheap bar food like the aforementioned gizzards, onion rings or mini dogs ($4 each), spicy chicken wings ($6), and Irish Nachos or French fries with cheddar and bacon bits ($7). Their regular menu includes half-pound burgers ($8-$9), assorted sandwiches like the Pork Chop John topped with Jack cheese ($8), pizza ($7-$10) and something no Irish bar should be without: fish ’n’ chips ($9).
Not only did they open in time for football, there’s breakfast beginning at 9 am on Sundays through the end of the season. Beer and wine only, but if you plop an olive and some salt in there, beer with tomato juice tastes plenty like a Bloody Mary.
Besides keeping the menu mostly intact, the Carpers’ remodel preserved the bar’s ’70s man-cave feel, only much cleaner and brighter now: kelly-green walls, dark wood paneling, a rustic stone façade, Naugahyde, Formica. Twelve television screens, nine pool tables. Sports stuff everywhere.
“We’re a working man’s bar,” says Chris Carper, adding that he and his father have no shortage of ideas for what they’d like to do, such as karaoke and more food specials. For now, though, says Chris, they’re just glad to be open. — CARRIE SCOZZARO
Paddy’s, 601 W. Appleway, Coeur d’Alene, is open Sun-Thu 11 am-midnight, Fri-Sat 11 am-2 am. Open Sunday at 9 am for breakfast during football season. Visit www.paddyssportsbar.com or call (208) 765-0701.
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