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hen people ask where Worley, Idaho is, I used to have to take out my Google maps and tell them, “it’s at the HEEL of Lake Coeur d’Alene.” For most of us, when we think of Lake Coeur d’Alene, we think of the downtown CdA that is most commonly associated with it, along the northwest section of the lake. So when my husband and I were invited to Worley, Idaho, to help celebrate the 30th anniversary of the Coeur d’Alene Casino and experience dining for the first time at their flagship “upper casual” Chinook Crafted by Adam Hegsted, we were pleasantly surprised by how CLOSE to Spokane it actually was. We were especially amazed by the really good food they had to offer.

Chinook Crafted reopened in November 2021 after a revamping effort to include Hegsted in creating the regionally-and-seasonally inspired menu. This collaboration was a way for Hegsted to “return to his roots,” as he first established himself as a chef when he worked his way up the ranks to become executive chef of the whole resort from 2008 to 2013. In line with the values of the Coeur d’Alene Tribe, the restaurant’s mission is to connect people more closely to the land by using locally sourced ingredients as much as possible.

Hegsted details his own dedication to sourcing locally, in this quote he shares with the Inland Northwest Land Conservancy (April 2022):

“We rely heavily on our region’s bounty which is directly correlated to our land and water use. This is part of what our restaurants are about and what sets them apart from others or corporate style restaurants. Our job at the restaurants is to take the local produce and ingredients, show off their regional identity, seasonality, and place and do our best to prepare them in a way that highlights those things. We want people who visit our restaurants to have a specific experience related to the Inland Northwest.”

Our delectable meal included a clam appetizer with local garlic and bread, a “Northwest” salad with local berries and huckleberry vinaigrette, followed by main dishes of pan-seared salmon with seasonal vegetables, a perfectly marinated filet of steak, and ended with a housemade nitrogen-frozen ice cream, made table-side, where you get to choose flavors and add-ons for a customized experience (I chose a Kahlua-rum base with added coffee and chocolate, while my husband opted for local cream and huckleberries). It was a great date-night dinner, and we both agreed that next time we go, we would also take advantage of their world-class spa and just make a staycation weekend out of the whole trip.

Tribute

Mixed Plate Food Truck

Are you craving heavenly American, Mexican and Asian/ Pacific Island dishes on the fly? Then watch out for Mixed Plate Food Truck, run by Tony and Nat Epfanio. Nat is a Thai American who spent years helping her parents run an island restaurant in Guam. Now that her recipes are in Spokane, she and Tony are eager to share the culinary love with customers far and wide.

Tony has been in the food truck business for more than a decade, feeding the masses at the Gorge and the White River Amphitheatre, not to mention on street corners all over the Inland Northwest. When food trucks are gathered at Riverfront Park’s orange bridge, you can be sure Tony and Nat are there to feed you, too.

Testify! BeeMee on Facebook: “I would have said that the beef bulgogi was my fav, but today it was the pork belly bulgogi. So pretty much, we loved them both.”

One Night Stand Barbecue

In 2010, One Night Stand Barbecue entered the Pacific Northwest Barbecue Association competition for the very first time. Owner Bob Watts and his father built a mobile smoker and grabbed the name “One Night Stand” for that premiere event. They’ve been cooking up savory meats ever since.

Inspired by classic Texas barbecue, One Night Stand specializes in Angus smoked brisket, pulled pork, ribs, chicken and turkey breast and mouth-watering jalapeno/cheddar sausage. When they’re not sizzling in the truck, they’re ready to cater your distinctive event. So saddle up, y’all. One Night Stand Barbecue is primed to fill your plate.

Testify! Journalist Tammy Marshall: “One of my first jobs was taking orders from a friend’s mobile BBQ during Flag Day in Fairfield, Idaho. So I know, some places meats are either too salty or too seasoned. Not the case at One Night Stand. I ordered the ribs and they were so tasty—and fall of the bone tender. Even the potato salad was perfect.”

Daily Bread

Most of our food trucks are small businesses staffed by owners hoping to earn a living. Daily Bread is a little different. An offshoot of Christ Kitchen at 2410 N. Monroe, Daily Bread is a small food truck that aims to help displaced women learn new skills to rebuild their lives.

Nic Baird helps to coordinate the business of Daily Bread, but he’s too tall to assist the women inside. “I hit my head all the time,” he says. But when it comes to making heavenly food, Baird knows when to step aside.

In years past, Daily Bread focused on healthy dishes. But this year, they’re giving the people what they want--giant cookies, giant brownies and other sweet treats. They participate in all the popular events like Food Truck Fridays, but they have an ace in the hole. Local churches.

“It’s so nice when they invite us to come out,” Baird says. “One Vacation Bible School even had a food truck theme, so it was super cool to visit those kids.”

Testify! Anonymous: “Once you sink your teeth into a Daily Bread brownie, you’ll be praying for more!”

Ben & Jerry Food Truck

Can it be true? Is mouth watering Ben & Jerry’s ice cream available via a food truck? Thanks to Kari and Steve Conner, the answer is yes! They opened their first Ben & Jerry brick and mortar franchise in 2004. In the years since, they’ve given away more than 150,000 cones to support Spokane charities including Blessings Under the Bridge, Honor Flight, Christmas Wish and the Ronald McDonald House.

Today, they have four different vehicles prepared to deliver ice cream to parties, weddings and virtually any special event in the Inland Northwest. The Woody Scoop truck and be at a business in minutes after it’s invited to share. The Cowmobile Trailer can serve thousands at bigger events like Pig Out in the Park.

Whether they serve ten people or 10,000 Ben & Jerry’s is ready and able to satisfy with over 30 flavors, including several delicious non-dairy choices.

Testify! Emmy Quaschnik-Craig on Facebook: “Can’t wait for you all to be at my wedding. I love ice cream, so we are having a Ben & Jerry’s ice cream truck instead of cake!”

Seek and Ye Shall Find

Where can you find a bevy of beautiful food trucks ready to feed your crew? These are just a few of the places likely to host your favorite vendors.

• Kendall Yards Night Markets

• Spokane Valley Farmers Market

• Food Truck Fridays

• Big Barn Brewing Company

• Beck’s Harvest House

• Riverfront Eats

• Gonzaga University

• Northern Quest Casino