Spokane CDA Living July 2015

annual food issue

Dishing on Spokane’s Food and Drink Scene

Beverly’s Filet of Ribeye

JULY 2015 #116 • $3.95 ( display until aug 15, 2015 )

www.spokanecda.com

The Last Speakeasy!

Prepping for the Prohibition party of the year, Hot Summer Nights

07/15 FEATURES JULY 2 0 15 | V1 7 : I SSUE 0 6 (1 1 6 )

6 1

A Prohibition Party Prep The countdown is on for Bozzi Media’s Hot Summer Nights Party, and this year we’re going back to the era of Prohibition and Speakeasys. Let us help you get in the mood, with a refresher on Prohibition, and a glimpse of what life in Spokane was like during that time.

6 6

Timber!

Timber! We’ve fallen for this Priest Lake cabin, which showcases the natural beauty of the region, and convinces us that we “wood” like to live there, too!

1 3 1

Our Food and Drink Scene It’s our Annual Food Issue, where we look at what our region is serving up and dishing out. From restaurant menus, to food innovations, national praise, increased culture and what’s in your flask, we invite you to dig in!

On the

cover:

On the cover: Dining on the water is a Northwest summer must! Beverly’s Filet of Ribeye, served at the Coeur d’Alene Resort, photographed on Lake Coeur d’Alene by Joel Riner of Quicksilver Studios.

8

spokanecda.com • July • 2015

CONTENTS WHAT’S INSIDE 16

Editor’s Letter

88

The Most Amazing Prize

Homestyles

18

Finding your flooring match

What you had to say about recent issues of the magazine

Real Estate Prepping your home for sale

21

Health Beat

Readers Respond

First Look and Buzz The Ruby Suites; Lilacs & Lemons; Retail Therapy

92 97

Camp Chmepa; Meal delivery; Pool safety; Heart health

110

Metro Talk

32

Social Capital

Col. Charles B. McDaniel tells us what he knows

Automotive

35

Auto wrecking becomes auto recycling

What I Know

The Scene Return of the Drive-In

120

38

Restaurant Menu Guide

Megan Holden; William Hagy

A guide to some of our area’s best picks for where to eat tonight

Artist Profiles

40

140

Book Reviews

Restaurant Reviews

Must reads with local twists

Madeleine’s; The Bistro at Williams Lake

43

149

Datebook

Dining Guide

What to put on your calendar

Where to chow down in town

52

People Pages People you know, out and about

58

A Day in the Life Sarah Hauge is in the kitchen with her kids 10

114

spokanecda.com • July • 2015

157

Signature Dish Beverly’s Filet of Ribeye

158

Liquid Libations Vino! A Wine Shop’s John Allen is Spokane’s top “wine geek.”

#1

Volume Honda Dealer

in the Inland Northwest!

Your down payment equals your monthly payment!

ACCORD LX a 239 Month NEW 2015 HONDA

$

NEW 2015 HONDA

CIVIC LX

209

$

a Month

MSRP: $20,110 • Sale Price: $18,995• Residual: $12,066 • DN Payment: $209

MSRP: $23,725 • Sale Price: $21,995 • Residual: $13,524 • DN Payment: $239

*2015 Accord LX, 4-door Automatic. Stock # 28094. MSRP: $23,725, Sale Price: $21,995, Residual: $13,524. $239 due at signing. $239/mo. for 36 mos. lease, 12K miles/yr, plus lic. tax, neg. $150 doc fee.

NEW 2015 HONDA

CR-V LX

269 a Month $

MSRP: $25,575 • Sale Price: $24,495 • Residual: $16,368 • DN Payment: $269

*2015 CR-V LX AWD, 4-door Automatic. Stock # 28002. MSRP: $25,575, Sale Price: $24,495, Residual: $16,368. $269 due at signing. $269/mo. for 36 mos. lease, 12K miles/yr, plus lic. tax, neg. $150 doc fee

*2015 Civic LX, 4-door Automatic. Stock # 28200. MSRP: $20,110, Sale Price: $18,995, Residual: $12,066. $209 due at signing. $209/mo. for 36 mos. lease, 12K miles/yr, plus lic. tax, neg. $150 doc fee.

NEW 2015 HONDA

PILOT LX

339 a Month $

MSRP: $32,350 • Sale Price: $29,995 • Residual: $10,116 • DN Payment: $339

*2015 Pilot LX AWD, Automatic. Stock # 28240. MSRP: $32,350, Sale Price: $29,995, Residual: $10,116. $339 due at signing. $339/mo. for 36 mos. lease, 12K miles/yr, plus license, tax, negotiable $150 document fee.

(509) 353-4700

1125 West 2nd Ave, Spokane www.larryhmillerhondaspokane.com

*All payments are 36 months, 12000 miles a year OAC with American Honda Financial Services. See dealer for details. Offers are good until July 31st, 2015

Photo Courtesy of : Crystal Madsen Photography

Editorial

Editor in Chief Blythe Thimsen blythe@spokanecda.com

Marketing Editor

Robin Bishop

robin@spokanecda.com

Copy Editor Rachel Sandall Datebook Editor Ann Foreyt ann@spokanecda.com

Food Editor

Katie Collings Nichol

katie@spokanecda.com

Editorial Intern

Hanna Martin

Art Creative Director/Lead Graphics Kristi Somday kristi@spokanecda.com

Graphic Designer/Traffic Manager Camille Martin camille@spokanecda.com

Photographers Keith Currie Photography Crystal Toreson-Kern

Makenna Haeder

Autumn H. Kennedy

James & Kathy Mangis Rick Singer Photography

Contributors Kate Derrick Angie Dierdorff Sarah Hauge Chris Lozier

Paul Haeder

Col. Charles B. McDaniel Casey Reichl Haylee Rippee Laurie L. Ross Justin Rundle Tamitha Shockley Chris Street

Cara Strickland David Vahala Julia Zurcher

Business Development Emily Guevarra Bozzi

emily@spokanecda.com

Sales | Marketing

Visit us online at

Finderskeepersboutiques.com

Open 7 Days a Week

509-624-1251

18 W Main | Spokane, WA

Find us on Facebook!

Vice President - Sales Cindy Guthrie

cindy@bozzimedia.com

Senior Account Manager Jeff Richardson jrichardson@bozzimedia.com

Account Managers Erin Meenach erin@bozzimedia.com Julie Lilienkamp julie@bozzimedia.com

Release Party Coordinator David Vahala dvahala@bozzimedia.com

Mention this ad for

20% off a single item

12

spokanecda.com • July • 2015

Operations Director of Operations

Kim Morin

kim@spokanecda.com

Accounts Receivable & Distribution Theresa Berglund theresa@spokanecda.com

Publisher & CEO Vincent Bozzi vince@bozzimedia.com

C0-Publisher

Emily Guevarra Bozzi

emily@bozzimedia.com

Find us on

Facebook

best of the Inland NW Since 1999

Spokane Coeur d'Alene Living is published ten times per year by Northwest Best Direct, Inc., dba Bozzi Media, 104 S. Freya St. Ste. 209, Spokane, WA 99202-4866, (509) 533-5350, fax (509) 535-3542. Contents Copyrighted© 2012-2014 Northwest Best Direct, Inc., all rights reserved. Subscription $20 for one year. For article reprints of 50 or more, call ahead to order. See our “Contact Us!” page for more details.

spokanecda.com • JULY • 2015

13

E.L.Stewart Versatile Contemporary

Contact us Spokane Coeur d’ Alene Living is published twelve times a year. If you have any questions or comments regarding the magazine, please call us at (509) 533-5350; we want to hear from you. Visit our Web site for an expanded listing of services: www.spokanecda.com.

Letters to the Editor: We are always looking

Lover Entangled 30” x 30”

for comments about our recent articles.

Your opinions and ideas are important to us; however, we reserve the right to edit your comments for style and grammar. Please send your letters to the editor to the address at the bottom of the page or to blythe@spokanecda. com.

Why-We-Live-Here photos: On the last page of each issue, we publish a photo that depicts the Inland Northwest and why we live here. We invite photographers to submit a favorite slide or transparency. If you want your photo returned, please enclose an SASE with your submission.

Story submissions: We’re always looking

for new stories. If you have an idea for one, please let us know by submitting your idea to the editor.

LD

Datebook: Please submit information to ann@

SO

Mother, Baby, Tree 30” x 30”

spokanecda.com at least three months prior to the event. Fundraisers, gallery shows, plays, concerts, where to go and what to do and see are welcome.

Dining Guide: This guide is an overview of fine and casual restaurants for residents and visitors to the region. For more information about the Dining Guide, email blythe@ spokanecda.com.

BUZZ: If you have tips on what’s abuzz in the region, contact the editor at blythe@ spokanecda.com.

Advertising: Reach out to the consumer in the Inland Northwest and get the word out about your business or products. Take advantage of our vast readership of educated, upper income homeowners and advertise with Spokane Coeur d’Alene Living. For more information, call the sales manager at (509) 533-5350.

Fundraisers: Your group can receive $8 for each $19 subscription sold. Contact the circulation director at (509) 533-5350.

ANYWHERE YOU WANT TO GO 20” x 20”

Live with art that you love! painter@elstewart.com | (509) 327-2456 14

spokanecda.com • July • 2015

Custom Reprints: We can adapt your article or ads and print them separately, without other advertising, and add new information. With our logo on your piece, your professionallydesigned handout on heavy gloss paper will be a handsome edition to your sales literature.

Contact us at (509) 533-5350.

Custom Publishing: Create a magazine tailored to fit the needs and character of your business or organization. Ideal for promotions, special events, introduction of new services and/or locations, etc. Our editorial staff and designers will work closely with you to produce a quality publication.

Copy, purchasing and distribution: To purchase back issues, reprints or to inquire about distribution areas, please contact the magazine at: Spokane Coeur d’Alene Living, Tapio Yellow Flag Bldg., 104 S. Freya St., Ste. 209, Spokane, WA 99202-4866, (509) 533-5350.

Editor’s Letter

The Most Amazing Prize

W

hen I was six years old, I entered a coloring contest and won the grand prize. I don’t even remember what I actually colored to win, but I do remember thinking the prize I had won was the most amazing prize in the history of prizes!

I won an all-you-can-eat pizza party at Pizza Haven restaurant in the Flour Mill. My entire family got to go, along with the Webb family, our neighbors from down the street. Eating out was a rarity when I was growing up. Sure, we’d stop to get a peanut butter chocolate chip cookie at the Great American Cookie Company, on Saturdays while running errands downtown, but eating a full meal out at a restaurant was a splurge. So when that Pizza Haven pizza party rolled around, and my whole family, plus our family friends, got to go out to eat together, it was a cause for celebration. A night on the town, dressed up, ready to dine.

For the very special occasion, I wore a purple corduroy jumper, white tights and a lilac turtleneck. I can still see that outfit so clearly in my mind. The feast was on a Saturday night, and it was torturous to wait the whole day until it was time to go to dinner.

Entering the Flour Mill and walking down the winding hallway toward the doors of the restaurant, I felt like royalty with my court.

It was a magical evening.

Little did the six year-old version of me know, but dining out and celebrations built around food, would become increasingly common not just in my life, but in society in general. From family celebrations, to work dinners, cocktail parties and dates, food is always at the center.

16

spokanecda.com • July • 2015

There is something comforting about gathering to celebrate, around food. One of the most important events on my calendar occurs every Sunday night at 5:30, when my extended family gathers together for a family dinner. On and off over the years, as my sisters married and had kids, and the family grew larger and busier, we dabbled with family dinners with an inconsistent regularity.

When my dad got sick, four years ago, one of my sisters requested that we recommit to Sunday night family dinners, cherishing the chance to spend time together. All throughout the summer, we gathered at the end of each weekend, spending time preparing food, talking, laughing and eating together. When my dad died four months later, we kept the dinners going, realizing what a lifeline they were to us.

Every Sunday, fifteen of us gather around the table at a family member’s house - often spilling out onto decks, the backyards and the family rooms - rotating where we meet each week, and assigning different dishes to bring. While the menu and location changes, and oftentimes there are one or two extra friends joining us, the agenda never changes: to share a meal and share our time with one another, reminding ourselves that in the choppy sea of life, we have a home port to which to return, in order to feed our growling stomachs as well as to feed our weary souls.

Left to the natural rhythm of our busy lives, it is so easy to become adrift from those we love and care about, whether they are family or friends. Rarely do our calendars finally or suddenly clear up, providing a window of opportunity to spend time together; rather, if you want meaningful relationships, you have to sacrifice and work at making them happen. The old saying is true that no one gets to the end of their life and wishes they had spent more time at the office, more time working and more time neglecting those who love them. When it comes down to it, really, is there any ingredient more important in the recipe of our lives than those who love us, care for us and stand by us? Isn’t gathering with them more important than making that next big deal, or achieving that next rung on the ladder of success?

To me, there is nothing better than when the kitchen is a mess from cooking and every dish from the cupboard sits dirty in the sink, waiting to be loaded into the dishwasher. Yes, the work to scrub the dishes, wash the pans, sweep the floor and return the kitchen to tip-top shape is time consuming, but isn’t it so much better to have a sink full of dishes and a kitchen to clean, knowing your loved ones were fed and your spirits filled, than to always have that perfect, clean and unused kitchen?

As we celebrate our local food and drink scene in this issue, may it not just be a chance to learn about new restaurants and interesting food trends. Instead, may it be a chance for you to plot your gatherings with friends and family. Pick a new restaurant you’d like to try, schedule an outing to a previously unknown food truck, venture out to try a locally made yogurt or whiskey, or take a loved one to your favorite tried and true restaurant.

Whatever you do, don’t put off until tomorrow what you have the chance to do today. As someone who’s been lucky enough to do it, and wants to continue to do so with others, let me assure you, spending time with your loved ones is the greatest prize you’ll ever win. You may even say, it’s the most amazing prize in the history of prizes!

readers respond what you had to say

CAPTURED BY THE CAPTION In the Spokane Lilac Festival story (May 2015), to the right of the title is a photo with “Lilac Festival Queen ca. 1940” typed above it. Because I believe that correct information should be given, I will let you know now that the woman in the picture is Yvonne Kay Levesque, 1957’s Lilac Queen. She is my sister in-law, and my husband wanted you to know this. Nothing to do with the 1940s. Yvonne was the last queen to be chosen from what was then a large group of young ladies representing organization and businesses. 1958 began the Lilac Queen being chosen from those girls representing the high schools only, and has been that way ever since.

Gayle Gagnon Via email Editor’s response: Gayle, thank you for the information on the name of the Lilac Queen, in the May issue. One of the drawbacks of working with historical photos, is that sometimes the information that accompanies them for captions can be missing, incomplete or vague. I am so happy that someone in the know saw this picture and can correct what information was provided. Queen Yvonne Kay Levesque certainly deserves her moment in the spotlight, as she is a part of Spokane’s history and, I am sorry we incorrectly aged her by 10 years! Thank you for sharing! ~ Blythe

18

spokanecda.com • July • 2015

HOME RUN! My family usually goes to one or two Spokane Indians Baseball games each summer. We are so lucky to have affordable sporting events here in our community, and I was especially pleased to read that the Indians’ management values that and is committed to keeping prices low. I also can’t wait to brush up on my Salish while I’m at the games. It is so cool they are incorporating the language of the Spokane Tribe into the stadium and the uniforms.

Jim Wildin Spokane, WA HAPPY WITH THE HOME I loved the featured home in the June 2015 issue (Happy Home, Happy Life). I could move in today – do you think the homeowners would mind?! I appreciated how graceful and elegant it was, without being overly “glammed” up. It had a clean, soft beauty to it, and I fell in love on page one of the story. I’d hire them to redecorate my place!

Kari Wells Spokane, WA QQ CUTE CUTE Liked the QQ Sushi piece after seeing it in the last issue ( June 2015, restaurant review). I’m not too adventurous of a sushi eater; however, I’ve never seen such cool sushi rolls as were photographed for the review. It looked very big city. They were works of art. I’d order something outside of my comfort zone just to see what it looks like. Edible art - impressive.

Dan Talund Spokane, WA

spokanecda.com • JULY • 2015

19

FIRST LOOK

2 1 b uz z 2 2 Li lac s & Lemons 28 ci ty Trek 32 w hat i know

photos courtsey of Ruby Suites

Ruby Suites

H

by Blythe Thimsen

Home Sweet Home has a new address

ip new condos? Exclusive boutique hotel? Just what are the Ruby Suites?

That is the question that Spokane commuters have been asking themselves each time they drive south down Division, or north up Ruby, the streets that flank the Ruby Suites, the long-under construction project in the old Burgan’s Furniture buildings, on North Division.

“It’s a hybrid between and apartment and a hotel, with hotel like amenities,” explains Catherine Matthieu, who has been working with GVD Commercial Properties to put the finishing touches on the recent launch of Ruby Suites, answering the long simmering question.

In 2008, the former Burgan’s furniture building was purchased

by Gerald Vance “Jerry” Dicker, the president of GVD Commercial Properties, Inc., who also brought Hotel Ruby and Hotel Ruby2 to Spokane. According to GVD’s website, “The Burgans Block originally came to life in the early 1900s with the construction of various commercial buildings on the site, which enjoyed a long tenure of warehousing and manufacturing enterprises. Most recently the Burgans Block was the home to Burgans Furniture, which was owned and

operated by the McEachran family for four generations. In the summer of 2008 GVD acquired the Burgans Block and is now redeveloping the project as a joint venture with the McEachran family.

This mixed use redevelopment project includes adding two floors to the main Burgans Furniture building and converting it into an all suites hotel. The main warehouse building will be converted into an “entertainment and events building”, which will include a mix of retail and restaurants, and an event center with a rooftop garden. The adaptive reuse of the existing buildings will create an exciting new chapter in the evolution of the Burgans Block.”

That exciting chapter turned a page, with the opening of Ruby Suites this spring. The suites will provide a housing concept not found elsewhere in Spokane to this level: fully furnished luxury apartments providing short-term and transitional housing options to a variety of residents. There is a one month minimum stay, but no limit to how long someone can move in to the Suites.

The target resident includes business and corporate clients on assignment for projects in Spokane, or who are moving here and want to take time to learn about the different neighborhoods in Spokane before purchasing a home. The suites are ideal for snowbirds who spokanecda.com • JULY • 2015

21

First Look Buzz

enjoy Spokane’s summers, but want the freedom to move south in the winter, without the expense of maintaining a second home year-round; grandparents who enjoy spending extended time in town with their children and grandchildren, yet desire to have a home providing privacy and space to settle in; those looking for housing after downsizing, and while waiting for a new home or new build to be ready to move into. Any of these and other life transitions make the service offered by Ruby Suites a perfect fit.

“We want people to treat this as a home,” says Matthieu. “We’re trying to educate people that this is not a regular hotel. It is an apartment building with hotel services.” Those services include weekly housekeeping, occurring every week, based on your move-in day.

When residents move in, it is to a full furnished and livable unit. Matthieu preps each unit for move in, with considerate details like setting the table and staging the living area. “I always set the table. It gives them an instant visual of ‘you’re getting this.’”

“This” includes cable television, a landline telephone, plates, silverware and glasses, baking sheets and utensils, pots, pans and towels. There is soap for the dishwasher and washing machine, and dryer sheets for the dryers. Irons, hairdryers, vacuums and brooms, the suites have everything. The only thing you need to bring to be move-in ready is your suitcase. The Suites even have a pet friendly policy for pets 30 pounds and under, so Fido can come, too!

The Ruby Suites also offer the residents a secure entrance with a lobby that is open 24 hours a day and boasts a community gathering spot, a fitness center and mail room. A secure access rooftop patio is sure to draw out residents on warm evenings, while the Caruso’s Sandwiches and Artisan Pizza, located in the original Burgans brick building, is already packed with residents and nonresidents alike, who have embraced the delicious food and casual dining atmosphere.

With the question of what are the Ruby Suites answered, the only question left is, where do we sign up?

To learn more visit www.rubysuites.com 22

spokanecda.com • JULY • 2015

[not so good]

lilacsandlemons

by Vincent Bozzi

[good] LEMONS to those who leave their pets and children in hot cars. Every year we read about another tragedy, and every year we wonder why. We may be at the point where savvy auto manufacturers could make autos that detect when a living being is in the car on a hot day and trigger the air conditioning.

LILACS to the ice cream trucks that troll through the neighborhoods. We don’t seem to get them much in the suburbs, but we love that happy sound which triggers a Pavlovian response to rush out with money and get a Drumstick or a Strawberry Creamsicle. This is one job that can’t be outsourced to China!

LEMONS to the department stores that quit selling shorts, swimsuits and short-sleeved shirts in July, in favor of the new fall clothing lines. Some of us are just starting to get into the swing of things in July!

LILACS to the Spokane Symphony and to the Northwest Bach Festival for holding wonderful summer concerts in Comstock and Manito parks. It’s so relaxing and transporting to close one’s eyes and lose oneself as the music wafts along the tides of the breeze through the trees on sunny summer evenings.

LEMONS to out-of-shape shirtless guys who stroll along the beach and obscure of view of, um, the lake. Dad bods are supposed to be kind of “in” right now, but using that as an excuse to eat another triple-scoop ice cream cone can quickly move one from dad bod to bad bod.

LILACS to picnickers and beachgoers who pick up all their trash. We’ve been to other areas and have been amazed at how inconsiderate the summer revelers can be. I love our “take it in, take it out” mentality.

LEMONS to drivers who zoom around in their cars with music blasting out on weeknights through neighborhoods at two in the morning, and to hotrodder’s downtown who rev up their cars on Friday and Saturday nights. Restaurants and wine bars are having to close their doors to the outdoors in order to protect their customers from the noise.

LILACS to those who flout doctors’ advice and still flaunt tans. Vitamin D is healthy and there’s no denying that a nice tan, properly and safely nurtured over the summer imparts an invigorating glow.

LEMONS to pet owners who don’t pick up after their dogs. We should be able to run barefoot through the park in the summer without dodging land mines.

LILACS to the city for encouraging outdoor street cafes, and making it easier for businesses to block off space to create a lively street scene.

We miss the outdoor setting at Madeleine’s though, and hope the new tenant is able to keep it going.

LEMONS to boat riders and bicyclists who don’t use life jackets or helmets. Yes, wearing them is annoying, but so is going to a hospital emergency room.

Summer Edition

spokanecda.com • JULY • 2015

23

First Look Buzz

t’s

Wha

T O H

The TV game show The Price is Right, is giving away a 7-day vacation package at Hill’s Resort, as one of their prizes this year. That will be a lucky winner! Hills Resort, on Priest Lake, is heaven on earth!

Arts CdA ission m Com s Artists seek cEuen for Mk Wall Par

2016’s Ironman CDA being moved to August, rather than in June. This will give the chilly lake time to warm up before swimmers dive in.

(Although, we doubt it was a problem this scorcher of a year!)

People embracing the concept behind the “Integrity Matters” movement. Yes, it does!

The City of

Coeur d’Alene Arts Commission is seeking artists for the McEuen Park Wall. The renewed and revitalized McEuen Park has been a project long in the making for the community of Coeur d’Alene. This prime location in the heart of downtown has evolved greatly over the years, and was recently developed into a destination park, with compelling and memorable features that are designed to serve the greatest number of uses for the greatest number of people, of all ages and abilities, throughout all seasons. The park supports regional events and was designed in recognition of the legacy of the McEuen Park area.

The Call to Artists is for art that will be located at on the south wall of the parking structure at McEuen Park. The goal for the piece is to significantly beautify one of the primary pedestrian and vehicle passageways of the revitalized Park. It is meant to be a piece of public art visually enjoyed by users of the Centennial Trail, visitors to the park and users of the parking garage. Located

24

spokanecda.com • JULY • 2015

at a busy thoroughfare of the park, the area around the art will receive a lot of vehicle and foot traffic as visitors enter and exit the park.

There is no theme to this Call to Artists, allowing for open interpretation and creativity to make a lasting impression on residents and visitors.

Public art can be a change agent for the community. It creates and establishes neighborhood and community identity and also enhances the visual landscape and character of the city. It turns ordinary spaces into community landmarks and promotes community dialogue and, most important, it’s accessible to everyone.

Information packets are available at City Hall, 710 E. Mullan Avenue, or online at www.cdaid.org. Artist proposals are due August 28, 2015. To ensure fairness, no extensions or waivers of deadlines will be granted. Artists with questions are encouraged to contact Sean Holm, Arts Commission Liaison, at sholm@cdaid.org.

What’s

NOT The City of Spokane’s website. We “ ” Spokane like no one else, and never want to say a bad thing about our great city, but we have to be honest; the City of Spokane’s website is difficult to use and it is challenging to easily find needed information on there. Other cities in the area have better systems.

Pretending to be something you’re not.

Lying, dishonesty and deceitfulness always are unacceptable.

Businesses that open before they are ready. Paying customers want a completed, quality product, not a construction zone to wade through. Finish up, we’ll wait.

Spokane’s Only Boutique Gym

South Hill

Come Train with Hillary Achieving your fitness goals doesn’t have to be something you dread.

Believe it or not working out can also be fun and feel great! Unlike other fitness facilities, which rely on noncommitment, Total Fit Spokane wants and needs you to get results as your success is our best advertisement.

Owner, Personal Fitness Instructor, and Certified Personal Trainer Ricky Ruiz created this truly unique environment specifically designed to help you attain your goals.

We Offer: Personal Training Boot Camp Classes Sports Performance Youth Fitness Nutritional Guidance Gym Memberships and much more!

Come Visit us today!

5620 S Regal St., Suite #6, Spokane 99223 | 509.991.1977 | TotalFitSpokane.com spokanecda.com • JULY • 2015

25

First Look Buzz

Spot the

difference

can you find

f iv e

differences?

Picture taken at our 2014 Hot Summer Nights event. Be sure to join us at this year’s event, Friday July 24th at Arbor Crest.

Answers: In the photo on the right: 1.) Feather on headband on woman at the left. 2.) Missing pendant on headband of woman in the middle. 3.) Event fan instead over water bottle of woman on the right. 4.) Pink purse instead of silver on woman on the right. 5.) Gentleman wearing hat in the background.

spokanebythenumbers

Information courtesy of *www.fairchild.af.mil, **www.greaterspokane.org/military, and *** US Department of Veterans Affairs, National Center for Veterans Analysis and Statistics

5,200

Active duty Air Force, Air National Guard and tenant organization military and civilian employees work at Fairchild, making the base the largest employer in Eastern Washington*

$427 million Fairchild’s annual economic impact on the Spokane community *

13

Percent of the local economy constituted

by Fairchild Air Force Base *

9,000-plus 17,000-plus

Total Fairchild Air Force Base population*

Number of retirees living in area*

26

spokanecda.com • JULY • 2015

12,500

Number of aircrew members and SERE (Survival, Evasion, Resistance and Escape) instructors prepared at Fairchild**

1995

Year in which the Spokane Veterans Memorial Arena, named in honor of our area veterans, was built**

736,018

Number of veterans in Washington and Idaho***

3

Number of local universities that encourage students to participate in collegiate ROTC programs (Whitworth, Gonzaga EWU)

First Look city trek

by Julia Zurcher

Riverside Avenue

R

iverside is experiencing a shift. With the finishing of the Davenport Grand Hotel and an influx of locally owned new businesses and restaurants, the area is fast becoming established as a new center of Spokane nightlife and shopping.

Eat & Drink.

Jimmy Durkin was a large-than-life businessman who made a mark on early Spokane as its preeminent liquor tycoon. Jimmy’s bar was shuttered with the advent of Prohibition, but its spirit lives on at Durkin’s Liquor Bar on Main Avenue. Run by the same folks behind Madeleine’s and Casper Fry’s, Durkin’s occupies two floors. The top is a stylish restaurant that offers a menu of elevated classics. Try the fried house bologna sandwich – you’ll never underestimate lunchmeat again – or the bourbon, brown sugar and sriracha brusselsprouts. The bottom floor is a speakeasy (or the modern day equivalent) so finish your night with an expertly poured cocktail and a cheers to the original Jimmy Durkin.

28

spokanecda.com • JULY • 2015

Discover.

Tucked into the back of Auntie’s Bookstore, Pottery Place Plus is a treasure trove of locally made art. An artist’s cooperative, it is owned and operated by the same people whose expertly crafted goods are on display.

Offering ceramics and dyed silks, jewelry and glass art, this small space is the perfect place to find a special present for a friend or loved one.

Shop.

Wollnick’s General Store offers a selection of highquality home goods.

Curated with an emphasis on unique and well-made items from independent companies and artisans, you’ll find everything from home decor to natural cosmetics and skincare. The inventory rotates regularly, so this local store is worth visiting again and again.

Entertain. Originally built for Spokane’s World Fair in 1974, the INB Performing Arts Center is the premier entertainment venue in Spokane. The highly praised Best of Broadway series has brought favorites like Wicked and The Lion King to Spokane’s fans and families, offering a chance to experience the exhilaration of live theater. Every week brings new events – plan a night out with family and friends and experience a once in a lifetime performance.

retail therapy Buzz

Tassel Necklace $55.00

Dress up a casual sundress or tank with a long beaded tassel necklace from White House Black Market. With glass beads in different shades of coral, the necklace will go with many summer colors. 36” in length, the necklace is long and elegant, while radiating a slightly boho vibe.

Available locally at White House Black Market in River Park Square, or whitehouseblackmarket.com

Patriotic Tank $28.00

Comfortable and machine washable, this Shining Star Embroidered Tank from Francesca’s offers a dressier look than the typical American Flag t-shirt, while remaining patriotic long after the 4th of July has come and gone.

Available locally at Francesca’s in River Park Square, Spokane Valley Mall or francescas.com

Sweat 2 Swim Water Shorts $58.00

Celebrate the summer’s weather and the beauty of the Pacific Northwest by donning a pair of Lululemon’s Sweat 2 Swim Water Shorts and heading outside.

Made of a 4-way stretch fabric with a UPF of 50 and a drawstring waist, these shorts are both practical and comfortable. The best part? They are designed for both running and swimming! Perfect for an activity-filled day at an area lake.

Available locally at Lululemon across from River Park Square, or shop.lululemon.com

summer

celebrations

Whether it’s the 4th of July, a birthday, a barbeque or the city’s hottest summer party, summer is a season of celebrations! Being cool, comfortable and chic in the midst of the heat and party atmosphere is important, so we’ve found several items that will keep you looking your best no matter what you are celebrating.

30

spokanecda.com • JULY • 2015

we share the food we love to eat.

Le Catering is here for all of your catering needs from bridal showers to corporate lunches to weddings.

Let us create the perfect event for you so you can enjoy the best the Northwest has to offer!

509.210.0880 | lecatering.co 24001 E. Mission Ave., Liberty Lake, WA 99019

what i know

COl Charles B. Mcdaniel

photo by Keith Currie Photography

32

spokanecda.com • JULY • 2015

by

Col Charles B. McDaniel Commander, 92d Air Refueling Wing, Fairchild Air Force Base

The best gifts I have received in my life are the members of my family. I have been blessed to be married to my lovely wife for over 23 years. She has been with me for my entire Air Force career and has seen the good times and difficult times. Through it all, she has been the cornerstone of the family. I have learned so much from her, and I am eternally grateful. The other half of our family, my two girls, have just been a wonder to watch grow up. They have grounded me as a father and remind me that I am not prepared for the teenage years! I am so proud of them both and can’t wait to see what they will do in the future.

There were two specific events that shaped my life. The first one was when my parents allowed me to attend the Civil Air Patrol summer camp for the Tennessee Wing at Columbus Air Force Base, MS. For a 12 year-old, this was going to be a big adventure and I had no idea what I was getting into. It turned out to be the time of my life (at that time). The highlight of the week was when I was selected, out of all of the cadets, to receive a ride in the T-37. At the time, the T-37 was one of the Air Force’s pilot training aircraft. The ride sealed the deal, and at that moment I could say I knew what I wanted to do…become an Air Force pilot.

The second life-shaping event was the birth of our second child. She was born with Down syndrome, to our surprise, which was something I didn’t really understand at the time. I was not prepared for the feelings I had and, to my fault, those first few hours and even months, I thought first about what was going to happen to my career. It was not until my wife, daughter and other friends helped me through those months that I realized what a blessing was in front of me. My daughter has changed our entire family and I now see things through a different lens.

My wife is one of my role models. She has the hardest job in the family… raising my two girls and being married to me.

Her dedication to the family is absolutely unbelievable. She homeschools both girls and is a sounding board for me. I can never repay her for the sacrifices she has made over the years, but I will continue to tell her that I love her and appreciate what she does for us.

I have several other role models. Another role model is my oldest daughter. She has turned into such an amazing young lady.

How well she has handled all the moves we have made, and all the friends she has had to be separated from, tells me that she will grow up to be a strong young woman. Her approach to life is a great thing to watch and I learn from her every day.

My parents are also my role models. Their hard work and dedication to the family proved to be a driving factor in my life. My parents always told me that I could do anything, but that it would take blood, sweat and tears to get it. Dad said that he worked so hard for my sister and me. Of course, growing up, I didn’t understand it at the time, but after working at Goodyear Tire and Rubber Company with my dad for two summers, I finally understood.

Now, Tomorrow and Forever. A priority for Fairchild is to have “Ready Airman—Now, Tomorrow and Forever.”

Team Fairchild’s leadership is dedicated to the Airmen and it is our responsibility to ensure the Airmen are ready.

When we talk about “Now,” it means that the Airmen must be prepared to do their job in all possible environments.

We are accomplishing this by creating innovative ways to train them in a more reoccurring manner so that they have more “touch points” to help with proficiency. This also means that we need to take care of the Airmen on their personal side. We need to give them the tools they need to succeed in all kinds of situations and make them resilient.

There is work we cannot get wrong. If we work on developing our Airmen’s leadership skills and craftsmanship, they will be ready to lead the Air Force in the future (tomorrow). This is a critical aspect for our Airmen and if we get this wrong, we will impact the effectiveness of our mission.

In the end, they must not forget that they are American Airmen. Our Airmen are part of the world’s greatest Air Force and no one can take that away from them. Even after they have separated from active duty, they will always be an American Airman…something to be proud of no matter how long they served.

Becoming the Commander of the 92d Air Refueling Wing is very humbling. It is an absolute honor to be commander of the wing, and I am reminded every day of the great Americans that work at the base. The Airmen (active duty or guard) and civilians are all true professionals and support operations around the world. I couldn’t be more proud of them. There is just something about watching the mission being executed by these fine individuals. Everyone should be proud of their accomplishments.

spokanecda.com • JULY • 2015

33

34

spokanecda.com • JULY • 2015

THE SCENE

3 8 ARTIST PROFILE 40 BO OK RE VIEWS 43 DATEBO OK

by Laurie L. Ross

D

rive-in movies were all the rage in the 1950s, whether for a classic date, teenage hangout or a fun family activity.

They started disappearing one-by-one in the 1970s, and today they are nearly extinct. Almost gone, but certainly not forgotten, the magic of watching movies under the stars is making a welcome comeback. If you have the urge to relive those drive-in days of yesteryear, you’ll be especially pleased to learn there’s a new locally owned business in town.

Spokane Outdoor & Drive-In Movies, led by Charity Bagatsing, a longtime Spokane resident, local magazine publisher, and all over creative force, is set to recapture the nostalgic outdoor movie experience. Like a new twist on a classic, today’s outdoor movies are portable, inflatable and come in a variety of sizes. Brought to you

by the Family Guide and FunFlicks Outdoor Movie Events, the largest outdoor (and indoor) movie event provider in the nation is proud to bring back to you all of the fun and nostalgia of the classic drive-in experience with modern day technology. The movies are simulcast over FM radio and broadcast through state of the art speakers and are shown on a 55 foot screen.

Movies will be shown in two locations this summer. Going on now until August 20th, on every other Tuesday in north Spokane and every other Wednesday at Spokane County Raceway, you can catch a flick under the stars! Gates open to the general public for first come, first serve parking at 7:00 p.m. Of course, you need it to be dark to start the show. Movies start at dusk, which is around 9:30 p.m., and becoming earlier as the summer goes on and the days get shorter. VIP parking is available for an extra fee. In addition, both locations will offer vendor booths, pre-movie entertainment, games and contests. At the North Spokane location, there’s concession food and snacks provided by food trucks and other local businesses. Sounds like a good time to us.

spokanecda.com • JULY • 2015

35

Personal Attention.

Real Results.

Here’s the line up by location:

Lawyers licensed in Washington, Idaho, & Tribal Courts

EVERY OTHER Tuesday North Spokane: 4307 E. Mt Spokane Park Dr., Mead, WA 99021 (behind Yokes): July 7th- Man of Steel July 21st- Top Gun August 4th- The Sandlot August 18th- Dirty Dancing

Business LAW employment LAW FAMILY LAW Civil Litigation

EVERY OTHER Wednesday Spokane Raceway, 750 N. Hayford Rd. Airway Heights, WA 99001

Criminal Law

This location has a liquor license and serves beer and wine in the separated beer and wine garden. In addition the concession area will be open for snacks, sandwiches and drinks.

509.868.5389 108 N. Washington, Ste. 302 Spokane, Washington 99201 www. eow enl aw of f ic e.com

10.0 Rating

July 8th- Fast & Furious July 22nd- Monsters University August 5th- Grease August 19th- American Graffiti

Admission Price: • Adults - $5.00 per adult for outdoor sitting (without a car) • Children 6 and Under FREE! (with an adult for outdoor sitting) • $20.00 per carload 4+ people • $5.00 per person for 1-3 people in a carload (all ages) • $25.00 for VIP row parking must be pre-purchased via paypal • CASH ONLY at the door! No credit cards accepted • Group Rate: Special discount for non-profits and youth groups at $2.50 per attendee. Minimum of 12 attendees to qualify. Restrictions apply – please contact for details.

For additional information, contact: Ch a r i t y @ t h e f a m i l y g u i d e.o rg ,o r 509.928.9664. For more information, or to purchase tickets, visit their Facebook page: www.facebook.com/ OutdoorMoviesSpokane www.facebook. com/OutdoorMoviesSpokane OR visit www.thefamilyguide.org.

What about bringing the movie to

36

spokanecda.com • JULY • 2015

you? From private backyard parties to major corporate events and everything in-between, we’re hard pressed to think of an event this wouldn’t work for. To a gamers delight, you can play video games on the huge screen as top gaming systems such as Wii, Xbox (Kinect) and PS3 (Move) are all available to create the ultimate gaming experience. They even take the complication out of technology as a technician will set-up and oversee the equipment, so you can enjoy the fun without hassle. Rental includes set up of the inflatable screen, a superior sound system, and HD projection system.

Complete the movie with popcorn from an old fashioned style popcorn popper.

What’s a movie without popcorn?

Birthdays are a given but how about end of season youth sports parties, live sporting events, reunion photo/video slide shows and even a pool party. For movie screen event rental, go to www. funflicks.com/spokane-outdoor-movieevents.html or call (509) 477-9747.

If you’re looking for a preview, you’ll find Spokane Outdoor & DriveIn Movies’ 20-foot screen with speakers playing 1930s classic jazz music at Hot Summer Nights, the Last Speakeasy at Arbor Crest Winery on Friday July 24th. Tickets for the event are available at ticketswest.com. Theme attire encouraged, ages 21 and up.

509.838.3333

Natural Light Portraits - Families - Canadian passports Business Portraits - Professional Portraits Restoration - Damaged photo repair While you wait Passports - Any Country 415 1/2 W Main Ave | Spokane WA 99201 | ricksingerphotography.com spokanecda.com • JULY • 2015

37

artist profile megan holden

by Robin Bishop

Artist

Megan Holden

M Pen and Ink; Repurposed Jewelry

38

spokanecda.com • JULY • 2015

egan Holden has spent the majority of the past ten years selling her whimsical and imaginative jewelry, and repurposing or up-cycling broken or vintage estate sale pieces. Her love of old Hollywood shows in the dramatic lines and eccentric shapes her jewelry possesses; however, the mixed use of timepieces and other found objects results in edgy and unique steampunk necklaces and earrings, as well. Some of her pieces have been made for theatre and even made into rubber stamps. While Holden has enjoyed the therapeutic and imaginative benefits of jewelry making, in recent years she has given her ink drawing talents, which are substantial, more room to grow. Holden has always enjoyed the process of sketching her ideas for jewelry, but in exploring ink drawing found a new and powerful outlet for her deep creative well.

Holden’s ink work is multi-faceted, to say the least, and you can see the somewhat paisley patterning influencing her jewelry design present in background patterning in her drawn art. While most of her pieces are in black and white, Holden’s work is quite diverse in that she plays with psychedelic colors, abstracts and sometimes-minimalist approaches. When asked how she gets to a point of putting pen to paper and how pieces may grow into a detailed multi-faceted final product, Holden admits the nugget that starts most pieces is something she may have recently experienced or someone has requested. She may begin a drawing with that nugget in mind, but inevitably her eclectic influences make their presence known and the details of her past, love of music and literary favorites come to life in the final product.

While there may be many out there able to see and appreciate details in Holden’s work, some subtleties may go un-noticed by the majority. In her Year of the Rat drawing the geometric shape on the rat’s coat lapel is actually the word “rat” in Arabic. These intelligent, witty and sometimes spiritual depictions are what entices and helps a viewer climb into another world when viewing Holden’s work. Holden’s greatest desire is that her creations lure observers into slowing down, taking the time to engage with art and allow themselves the pleasure of “moving into a land of both shadow and substance, of things and ideas” maybe somewhere near “the Twilight Zone.”

Learn more about Megan Holden’s work and keep tabs on upcoming exhibitions on her Facebook pages Jewelry Designed by Megan and Poseidon’s Consort. You can learn more about Megan by contact her at poseidonsconsort@ comcast.net.

artist profile william hagy

by Robin Bishop

Glass Artist

William Hagy

A

fter taking a sabbatical for the last couple of years, local glass sculptor and artist, William Hagy is actively pursuing his passion again. He has been on faculty at Spokane Art School, taught glass work at Spokane Community Colleges, and launched Northwest Glass Society in 2005, all while keeping up with private commissions and gallery requests from around the globe. You can see why he needed to step away and just breathe for a while.

Hagy began his journey with glass back in 1996. It all began with glass beads. He made thousands of them, allowing his love of this medium to find depth and meaning. Eventually Hagy ventured into glass blowing and torch work finding the transition from solid state to fluid and malleable, captivating. Over the years his love for the medium grew and so did his exploration. The bowls, platters, plates, and vases Hagy creates and his ability to capture movement through use of bright color, transparency and light, easily capture the imagination of those who view his creations. He draws inspiration from nature. He loves the water, sun and color of floral blossoms evidenced in the shapes and patterns of his pieces. These subjects find their way into his non-furnace work, as well.

Furnace work is demanding and takes exacting discipline creating a somewhat meditative and therapeutic practice for Hagy.

He carries this awareness into his fine-detailed torch work (bench work). Hagy chuckles when I comment about the scale of his wine and champagne glasses. They are beautifully and delicately oversized. “I’m 6’4” so when you hand me a regular wine glass, there is something lost in the translation,” he laughs. “I find the idea of celebrating friendship, life and family out of a vessel that is uniquely designed and captivatingly constructed all the more meaningful.” Beautiful memories are how heirlooms are born.

That is Hagy’s hope with his work; that people can appreciate the traditional aspect of his functional pieces while allowing his creative interpretation to brighten and bring pleasure in the journey.

Hagy’s next big adventure is opening a lifestyle galleria featuring his work in Laguna, California. He has pieces in Seattle at Fifth Avenue Glass and Glass House Studio. In Spokane you can see his work at Bozzi Gallery. He is co-featured at Bozzi Gallery the entire month of August. You can learn more about Hagy through his website www.theeldhus.com.

spokanecda.com • JULY • 2015

39

book reviews local Authors

by Katherine Derrick

The Lessons of Lifelong Intimacy: Eight Principals of a Balanced and Happy Marriage

A Small Cup of Light: A Drink in the Desert

by Michael Gurian

Local educator, Ben Palpant, shares a story that is likely to inspire anyone who hears it. Waking up one morning with a searing pain in his head, Palpant felt a pain so severe he was compelled to actually ice it with the snow outside. While this may seem extreme in itself, he had no idea the real medical and spiritual journey he was about to take.

As his headache faded, a set of more concerning symptoms emerged. Palpant began to have difficulty recognizing words while reading with his students, and a fatigue took over his ability to stand up. Next, tremors shook his body, making it even more difficult to resume his day-to-day life. Eventually, he had to stop working all together, taking a break encouraged by both his boss and his family.

Perhaps the most concerning aspect of Palpant’s illness was the mystery behind it. Doctors suggested narcolepsy, though no one could say what was really going on. While the author admits he lost hope many times, he also reflects on the peace he received from his wife and children, as well as his faith, along the way.

A Small Cup of Light is pierced with moments from Palpant’s childhood, including some of his most memorable experiences from his time living in Africa, and some of the other defining moments in his life. The author’s Christian faith plays a large part of this book, eloquently adding scripture and reflections about his faith and its purpose within his recovery from this mystery disease.

It’s no secret that modern relationships have a bad reputation. With half of American marriages ending in divorce, the allure of tying the knot is often lost for the current generation. Marriage counselor and Spokane resident, Michael Gurian, has worked with many couples over the span of his career to identify some of the shortcomings in their unique relationships. He compiles his knowledge in his book, The Lessons of Lifelong Intimacy.

Gurian’s book outlines eight of the principals he believes are the key to a happy marriage, focusing on the concept of “intimate separateness.” He argues that too many couples focus on intimacy and romance without maintaining a balance of “psychological separateness.” Within this main focus, the author explains some of the ways that couples can address and mend this issue with self-awareness.

Chapters outlining concepts such as the stages of love in a long-term relationship, the problem of power struggle between partners and even the difficult nature of affairs and infidelity, Gurian presents logical and thoughtful knowledge about love and relationships for all age groups. This book is useful for those who are looking to smooth out issues with their partners, but it can also be a tool for those hoping to prevent relationship problems in the future.

Published by Atria Books, hardcover, $26.00 Michael Gurian is a marriage and family counselor in private practice and he is the New York Times bestselling author of twenty-seven books. Michael co-founded the Gurian Institute, a training and research organization, in 1996 and frequently speaks at and consults with corporations, physicians, hospitals, schools and other professionals. He has been called “the people’s philosopher” for his ability to combine cutting-edge science with people’s everyday lives.

40

spokanecda.com • JULY • 2015

by Ben Palpant

Self-published, paperback, $10.99 Ben Palpant was born in Tucson, Arizona.

He spent nearly six formative years in Kenya, Africa and returned to America at the age of 10. He graduated from Whitworth University where he studied literature and education.

He has remained in education ever since and currently teaches at The Oaks: A Classical and Christian Academy. His debut book, A Small Cup of Light, explores the mystery and brokenness of despair. It chronicles his massive health crisis and subsequent encounter with God.

The Nightingale

by Kristin Hannah

Washington author Kristin Hannah is a New York Times bestselling author of more than 20 novels. Her new and highly anticipated book, The Nightingale, has not let her fans down. Set in France during World War II, Hannah tells a women’s side of the war and the things a family will do to adapt and survive in the face of adversity.

The Nightingale follows two sisters, Isabelle and Vianne, as Nazis invade their quiet French village called Carriveau. The oldest sister, Vianne, watches her husband go off to war thinking that France will be safe from invasion, only to find her and her daughter forced to share their home with an enemy German captain.

At the same time, The Nightingale tells the story of Vianne’s younger sister Isabelle, and the complicated relationship the sisters share. Isabelle deals with the betrayal of a man she fell in love with by eventually joining the Resistance and fighting for what she believes is right.

The Nightingale explores how these two women made difficult choices for themselves and their family, not knowing if they were doing the right thing. Hannah writes both complex and strong women characters with passion, showing the reader a different perspective of a World War II story. The Nightingale is a pageturner and a great summer read.

Published by St. Martin’s Press, hardcover, $27.99 Kristin Hannah is an award winning and bestselling author of more than 20 novels including Winter Garden, True Colors and the blockbuster Firefly Lane. Her novel Home Front has been optioned for film by 1492 Films, which produced the Oscar-nominated The Help, with Chris Columbus attached to direct. Kristin was born in September 1960 in Southern California and grew up at the beach, making sand castles and playing in the surf. When she was eight years old, her father drove the family to Western Washington, which they called home.

International Award Winning, Locally Handmade Chocolates

Thank You Spokane!

6704 N. Nevada St. | Spokane, WA 99208

• Custom & Corporate Gifts • Chocolate Creations • Party Mints • Amazing Specialty Drinks

Chocolates & Coffee House www.hallettschocolates.com 509.474.0899 spokanecda.com • JULY • 2015

41

date book july

july

Date Book

ART

Through September 29: All Media Juried Exhibition Spokane Arts announces an open call to all visual artists in our region for a juried group exhibition at the Chase Gallery in Spokane, Washington. Eligibility is regional including Northern Idaho, Eastern Washington and Western Montana. Submissions will be juried by Ryan Hardesty, Curator of Art and Exhibitions at Washington State University Museum of Art. Entries of artwork in all mediums will be considered within the specified guidelines. It will be held in the Chase Gallery from July 1st - September 29th, 2015. An artist reception will be held on Friday, August 7th, 2015, 5 p.m-9 p.m in conjunction with First Friday.

Chase Gallery at City Hall. 808 W Spokane Falls Blvd. Spokane, WA 99201. For more information, log on to http://www. visitspokane.com/art/chase-gallery/ First Friday of each month: First Friday Enjoy visual arts, musical presentations, sample local foods, get acquainted with local performing artists and more at this monthly event sponsored by the Downtown Spokane Partnership. On the first Friday of each month, participating galleries, museums, boutiques and more host a city-wide open house with refreshments and entertainment. Join us! First Friday is free and open to the public!

Downtown Spokane. For more information or a complete map of participating venues, please log on to http://www. downtownspokane.org/first-friday.php.

42

spokanecda.com • JULY • 2015

Continuing July 11-12, 18-19, 25-26: Northwest Renaissance Festival Located just northwest of Spokane in Nine Mile Falls, the Northwest Renaissance Festival is a weekend’s worth of antiquarian fun. Featuring performers, merchants, and the visual spectacle of decadent Renaissance-period costumes, these weekend extravaganzas are fun for the whole family.

Nine Mile Falls, 11am-7pm. For more infomation, log on to http:// www.nwrf.net/ or call (509) 2767728.

MUSIC

Thursdays through September 24: Performers on the Patio What better way to relax and “wine down” your work week than by savoring a delightful summer evening along with music, art and wine at the Cliff House? Every Thursday through September you can immerse your senses in the sounds of local musicians, the visuals of regional artists and the award-winning flavors of Arbor Crest wines. Presented on our Tasting Room patio, the music plays from 5:30 to 7:30 (4 to 6 in September) and the Estate grounds are open until sunset.

Arbor Crest Cliff House. 4705 N. Fruit Hill Road. Spokane, WA 99217. These magical evenings are offered at no cover charge. Want to have guaranteed table seats waiting for you? Please call us at (509) 927-9894 at least 24 hours in advance to make your reservations. Reservation fees apply.

Sundays through September 27: Concerts on the Cliff All summer long, Arbor Crest Wine Cellars offers the perfect way to wrap up your weekends: fun-filled Sunday evening concerts, from 5:30 p.m. to sunset (4:00 to sunset in September), for just $8! Come up to the Cliff House Estate, hear some of our region’s most exciting performers, and dance the light away to live music, from country and rock to swing, jazz and blues. All tickets are general admission.

Arbor Crest Cliff House. 4705 N. Fruit Hill Road. Spokane, WA 99217. Prefer guaranteed table seats? Please call us at (509) 927-9463 at least 24 hours in advance to make reservations. Reservation fees apply.

July 7: Buddy Guy and Quinn Sullivan Legendary Blues guitarist Buddy Guy is coming to Martin Woldson Theater at The Fox this summer and this is an event you won’t want to miss! The six-time Grammy Award winner and 2012 Kennedy Center Honoree released his new studio album Rhythm & Blues on July 2013 on RCA Records and he’s on the road promoting it.

The concert will also feature special guest Quinn Sullivan, the 15 year old prodegy who first came to national attention at age six on the Ellen DeGeneres show. Since then, Quinn has been sharing stages with legendary players like Eric Clapton, BB King and Buddy Guy at iconic venues like the Hollywood Bowl, Madison Square Garden, and Red Rocks, and has been touring the world with his mentor and friend, Buddy Guy. Fox Theatre. 1001 W Sprague Ave. Spokane, WA 99201. For tickets, call 1-800-325SEAT or visit http://www.ticketswest.com. Tickets may also be purchased with personalized service at the Box Office of Martin Woldson Theater at The Fox, 1001 West Sprague Avenue, or by calling 509-624-1200.

509.624.7263

spokanecda.com • JULY • 2015

43

date book july

July 10: Hank Williams, Jr. Country music icon, Hank Williams, Jr., brings his blend of traditional country, blues and Southern rock to Northern Quest Resort & Casino’s outdoor stage. In Williams’ long and successful career he has enjoyed more than 40 Top Ten singles with ten Number 1 hits including country favorites “All My Rowdy Friends,” “Honkey Tonkin,” “Ain’t Misbehavin,” “Whiskey Bent and Hell Bound” and “Dixie on My Mind.” So bring all your rowdy friends for a chance to see one of country music’s legendary performers take the stage live in concert!

Northern Quest Casino, 100 N Hayford Rd, Airway Heights, WA 99001.

For tickets, please log on to http://northernquest.com/.

July 15: Graham Nash In this intimate show, Graham Nash (of Crosby Stills & Nash fame), will play career-spanning hits and new material. While continually building his musical legacy, Graham Nash is also an internationally renowned photographer and visual artist whose work has been shown in galleries and museums worldwide, including the Smithsonian. Born in Blackpool, England, Nash was appointed OBE by Queen Elizabeth in 2010. He first rose to fame with The Hollies, and went on to form Crosby, Stills & Nash in 1968. Nash will continue his long-time tradition of raising money for charity through the Guacamole Fund’s special benefit seats; in addition, he will be donating $1 per ticket sold to charity.

Bing Crosby Theatre. 901 W Sprague Ave, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. For more information log on to http://www.bingcrosbytheater.com/.

July 17: T. Scot Wilburn & The Shut Up -N- Playboys T. Scot Wilburn & The Shut Up -N- Playboys plays western swing music in the tradition of Bob Wills and Asleep At The Wheel. Chateau Rive will become a Texas dance hall with couples two stepping down by the Spokane River. Tickets $10 advance/$15 day of show. 8:00 p.m.

Chateau Rive At The Flour Mill, 621 West Mallon Avenue, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit www.ticketswest. com.

July 20: Bruce Hornsby and the Noisemakers Almost three decades after winning a Grammy for Best New Artist and launching one of contemporary music’s most diverse careers, Bruce Hornsby still makes joyful noise as he discovers clever and expansive ways to chronicle dynamic musical snapshots of his often generously collaborative journey.

Bing Crosby Theatre. 901 W Sprague Ave, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. For more information log on to http://www.bingcrosbytheater.com/.

July 20: Harry Connick, Jr. Following a successful winter tour and his second season as a judge on American Idol, Harry Connick, Jr. has announced a 20+ city summer concert tour including a stop at the INB Performing Arts Center

44

spokanecda.com • JULY • 2015

on Monday, July 20! The show will feature music from Connick’s vast musical catalog, including songs from his most recent releases “Smokey Mary” and “Every Man Should Know.” To date, Connick has released 29 albums, won three Grammy Awards and two Emmy Awards, and garnered sales of 28 million albums.

INB Performing Arts Center. 334 W. Spokane Falls Blvd. Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest. com.

July 20: Melissa Etheridge, Blondie, Joan Jett and the Blackhearts Melissa Etheridge has traveled her own road to stardom beginning with her underground hit “Bring Me Some Water” that made its way to mainstream play and earned Melissa her first Grammy nomination. Since then she has shared her confessional lyrics in a unique pop-based folkrock style. Blondie embodied the punk and new wave music movement with songs like “Heart of Glass,” “One Way Or Another,” “The Tide Is High” and “Call Me.” Multi-Platinum and Gold selling artist, Joan Jett & the Blackhearts were the definition of “bad girl” cool. All three of these iconic artists will perform for one night only at Northern Quest Casino!

Northern Quest Casino, 100 N Hayford Rd, Airway Heights, WA 99001.

For tickets, please log on to http://northernquest.com/.

July 21: Taj Mahal Henry Saint Clair Fredericks, who goes by the stage name Taj Mahal, is an internationally recognized blues musician who folds various forms of world music into his offerings. A self-taught singer-songwriter who plays the guitar, banjo and harmonica (among many other instruments), Mahal has done much to reshape the definition and scope of blues music during his 40+ year career by fusing it with nontraditional forms, including sounds from the Caribbean, Africa and the South Pacific.

Bing Crosby Theatre. 901 W Sprague Ave, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. For more information log on to http://www.bingcrosbytheater.com/.

July 29: Ana Popovic Blues Artist Ana Popovic has been non-stop traveling the globe since she was given a much coveted nomination for Best Contemporary Female Blues Artist for 2014. Popovic is not only beautiful - she is an awardwinning, hard-touring, guitar slinger who blends smoking electric funk and slide guitar, jazzy instrumentals and a tight blues groove with soulful, feminine vocals. Add to the mix her incredible stage presence and her top notch band, Mo’ Love Blues and it makes her an irresistible force in the world of contemporary blues music Bing Crosby Theatre. 901 W Sprague Ave, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. For more information log on to http://www.bingcrosbytheater.com/.

July 29: Korby Lenker & Jesse Terry Korby Lenker is a sneaky-good songwriter. And singer. And multiinstrumentalist. “My Little Life ” was a winner at the 2012 Kerrville New Folk Competition. He’s opened for acts ranging from Keith Urban to Nickel Creek and Ray LaMontagne. A multiple-award-winning songwriter, Lenker played 200 tour dates last year during a newfound career resurgence. He’s released six full-length albums and first book of short stories, “Stuffed Piranha.” Opening will be Jesse Terry, an internationally touring, award-winning singer-songwriter whose intimacy with audiences, sincerity, and approachability has solidified him as a favorite at festivals and live venues nationwide. Tickets $10 advance/$15 day of show, 7:30 p.m.

Chateau Rive At The Flour Mill, 621 West Mallon Avenue, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit www.ticketswest.com.

July 30: Keb’ Mo’ Three-time Grammy winner and visionary roots-music storyteller Keb’ Mo’ embarks on a new chapter in his career with the April 22 release of BLUESAmericana on Kind of Blue Music. His twelfth full-length album marks the 20th anniversary of his debut ‘Keb’ Mo’,’ but, more important, the disc is a signpost of artistic and personal growth. He’ll bring his bluesy dynamism to the Bing Crosby Theatre this summer, for a night you won’t want to miss!

Bing Crosby Theatre. 901 W Sprague Ave, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. For more information log on to http://www.bingcrosbytheater.com/.

July 30: Jackson Browne With more than 18 million albums sold in the US, Jackson Browne has written and performed some of the most literate and moving songs in popular music. He is a member of both the Rock and Roll Hall of Fame and the Songwriter’s Hall of Fame, with chart topping hits too numerous to list. Fan favorites include “These Days,” “Running On Empty,” “Doctor My Eyes,” and “Take It Easy.” His 2015 “Standing In The Breach,” US Summer Tour brings him to Northern Quest Resort & Casino’s outdoor stage for a night of music that is not to be missed.

Northern Quest Casino, 100 N Hayford Rd, Airway Heights, WA 99001. For tickets, please log on to http://northernquest.com/.

August 7: Lynyrd Skynyrd with Marshall Tucker Band The rock and roll powerhouse, Lynyrd Skynyrd was a major force in popularizing the Southern hard-rock sound, bringing it into the mainstream with their American rock anthem “Sweet Home Alabama” and signature single “Free Bird.” The band continues a strong touring schedule today rocking the stage with fan favorites, “Simple Man, “Saturday Night Special” and “Give Me Three Steps.”

One of the major Southern rock bands of the 70s, the Marshall Tucker Band’s signature sound combines rock, country and jazz featuring long intricate instrumental riffs. Their hits include, “Heard It In a Love Song,” “Fire On The Mountain,” “Can’t You See” and “Take The Highway.”

Northern Quest Casino, 100 N Hayford Rd, Airway Heights, WA 99001. For tickets, please log on to http://northernquest.com/.

Restore your classic, Call us today!

Brad Enders (208) 755-3334 Jason Mortenson “Cartist” (509) 220-3830 1710 N. 4th St #110, Cd’A ID 83814 (next to Bistro on Spruce & Slate Creek Brewery)

spokanecda.com • JULY • 2015

45

date book july August 7: David Raitt & The Baja Boogie Band David Raitt comes from a genetic line of musical heritage. His father John and sister Bonnie Raitt are both international mega-stars. David has 16 albums to his name and has recorded and performed with multitudes of international artists including his sister Bonnie Raitt and Jimmy Thackery. Tickets $10 advance/$15 day of show, 8:00 p.m.

Chateau Rive At The Flour Mill, 621 West Mallon Avenue, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit www.ticketswest. com.

August 12: Soiree on the Edge 1: Breathtaking Relish the long days of summer with a pair of Soiree on the Edge concerts in Spokane’s most breathtaking outdoor concert venue: the Arbor Crest lawn overlooking Spokane Valley. Pack a picnic and purchase sumptuous pours from Arbor Crest as Music Director Eckart Preu and the Spokane Symphony create sublime sunset experiences on two consecutive Wednesdays. Currently this concert is only available by subscription. Soiree on the Edge is a two-concert series on the Arbor Crest lawn. Single tickets for Soiree on the Edge will go on sale on June 3.

Arbor Crest Cliff House. 4705 N. Fruit Hill Road. Spokane, WA 99217. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. Tickets may also be purchased with personalized service at the Box Office of Martin Woldson Theater at The Fox, 1001 West Sprague Avenue, or by calling 509-624-1200.

Soiree on the Edge concerts in Spokane’s most breathtaking outdoor concert venue: the Arbor Crest lawn overlooking Spokane Valley. Pack a picnic and purchase sumptuous pours from Arbor Crest as Music Director Eckart Preu and the Spokane Symphony create sublime sunset experiences on two consecutive Wednesdays. Currently this concert is only available by subscription. Soiree on the Edge is a two-concert series on the Arbor Crest lawn. Single tickets for Soiree on the Edge will go on sale on June 3.

Arbor Crest Cliff House. 4705 N. Fruit Hill Road. Spokane, WA 99217. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com. Tickets may also be purchased with personalized service at the Box Office of Martin Woldson Theater at The Fox, 1001 West Sprague Avenue, or by calling 509-624-1200.

EVENTS

July 4-5: Strawberry Celebration at Greenbluff Come up to the bluff to pick our delicious strawberries. There are two weekends where our strawberries are in their prime and we are celebrating the event. Bring the kids and pick to your heart’s content.

Green Bluff, WA. For more information, please log on to: http://www.greenbluffgrowers.com/ July 4-5, 11-12, 18-19, 25-26: Northwest Renaissance Festival Located just northwest of Spokane in Nine Mile Falls, the Northwest Renaissance Festival is a weekend’s worth of antiquarian fun. Featuring performers, merchants, and the visual spectacle of decadent Renaissance-period costumes, these weekend extravaganzas are fun for the whole family.

Nine Mile Falls, 11am-7pm. For more infomation, log on to http://www.nwrf.net/ or call (509) 276-7728.

July 8: Dancing With the Stars: Live!

All-Stars Champion Melissa Rycroft will headline the Dancing with the Stars: Live!

Perfect Ten Tour featuring pro-dancers Witney Carson, Valentin Chmerkovskiy, Peta Murgatroyd, Artem Chigvintsev, Emma Slater, Keo Motsepe, Sasha Farber, Jenna Johnson, Alan Bersten and Brittany Cherry.

INB Performing Arts Center. 334 W. Spokane Falls Blvd. Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com.

July 24: Hot Summer Nights: The Last Speakeasy

August 13: Rascal Flatts with Dean Alexander Rascal Flatts is as one of country music’s hottest trios with more than 22.5 million albums sold and 15 Number 1 singles. They are the most awarded country group of the past decade, earning over 40 awards from the ACAs, ACMs, AMAs, CMAs and People’s Choice Awards. Don’t miss your chance to catch these country stars that blend elements of country, pop, and R&B to create their hit songs “Bless the Broken Road,” “What Hurts the Most,” “Life Is A Highway,” “Prayin’ for Daylight” and “These Days.”

Northern Quest Casino, 100 N Hayford Rd, Airway Heights, WA 99001. For tickets, please log on to http://northernquest.com/.

August 19: Soiree on the Edge 2: Sublime Relish the long days of summer with a pair of

The Roaring 20s are over, but we’re going to bring ‘em back, Speakeasy style!

Bozzi Media’s annual summer party to end all parties, Hot Summer Nights will once again be taking over Arbor Crest Winery for one fabulous evening of fun, fashion, food and drinks. General Admission tickets are $25 and VIP tickets are $50. VIPs receive credentials at entry that allow you access to the exclusive VIP lounge. In the lounge you will receive a VIP only wine glass, complimentary wine and appetizers.

Doors open at 5:00 and entertainment begins at 5:30. Atomic Jive will set the tone with their big band sounds. The Camaros will take the stage at 7:00 and rock the house. We will dance the last hour away with SpokaneVoice spinning all your favorite tunes. This year’s speakeasy will even include a casino where guests can play roulette, craps and blackjack and high rollers can win prizes from our sponsors and advertisers.

Dress in your best Gatsby/Prohibition Era attire. There will be prizes for best costumes! Or, come as you are and watch the others, that’s fine, too!

Arbor Crest Winery, 4705 N. Fruit Hill Rd. Spokane, WA 99217. For tickets, call 1-800325-SEAT or visit http://www.ticketswest.com.

July 28: Full Draw Film Tour It’s our fifth year of bringing this tour to the Western States and beyond. For the young and old—it’s bowhunting and adventure on the big screen! Come with us as we take this bowhunting cinema experience to the next level. Our primary goal is to unite bowhunters, fuel the outdoorsman and create excitement for all those passionate about Archery. This is a great opportunity to get involved in something really cool!

Bing Crosby Theatre. 901 W Sprague Ave, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit http://www. ticketswest.com. For more information log on to http://www.bingcrosbytheater.com/.

THEATRE

July 9-26: Singin’ In the Rain Dance and sing with Don, Cosmo, Kathy, and Lina in “ the best movie musical of all time”. Singin’ in the Rain features Hollywood in the 20s when silent pictures were giving way to the “talkies”. This lighthearted spoof of frantic Hollywood with the advent of sound changes all the movie making rules and its Monumental Studios prepares for their romantic epic The Duelling Cavalier. Singin’ in the Rain includes some of the best-loved comedy routines, dance numbers and love ballads ever written. With a vintage score and book - and that torrential dance number - Singin’ In the Rain is 24 carat classic entertainment.

The Salvation Army Kroc Center. 1765 W Golf Course Rd, Coeur d’Alene, ID 83815.

For more information and tickets, please log on to http://www.cdasummertheatre. com or call the Box Office at 208-6602958.

July 24-August 2: Seussical: The Musical Seussical is fun for the whole family! The Cat in the Hat tells the story of Horton, an elephant who discovers a speck of dust containing Whos, including Jojo, a Who child sent off to military school for thinking too many “thinks.” Horton faces a double challenge--not only must he protect the Whos from a world of naysayers and dangers, but he must guard an abandoned egg, left to his care by the irresponsible Mayzie La Bird. This production will be performed by our 2015 Academy Main Stage Performance Camp teens.

Spokane Civic Theatre. 1020 N Howard St., Spokane, WA 99201. For showtimes and more information, call (509) 325-2507.

For tickets, call 1-800-325-SEAT or visit http://www.ticketswest.com.

July 31: The Devil and Billy Markham This one-man show was written by Shel Silverstein, and is starring Jonah Weston.

“When actor Jonah Weston comes onto the stage dressed like a regular guy and begins the remarkable tale of a man who

Olympic Game Farm

On the Olympic Peninsula

Come See the Waving Bears!

Olympic Game Farm 1423 Ward Rd. • Sequim, WA 98382

1-800-778-4295 • 360-683-4295 • www.OlyGameFarm.com

When actor Jonah Weston comes onto the stage dressed like a regular guy and begins the remarkable tale of a man who bets with the devil, the feeling is that one of those great tavern storytellers around whom everyone naturally gathers just stepped into the room for a drink.

– Carol Wells

One night only!

Friday July 31 @ Chateau Rive at the Flour Mill 621 W Mallon Ave, Spokane, WA 99201

TICKETS $15 at www.ticketswest.com

spokanecda.com • JULY • 2015

47

bets with the devil, the feeling is that one of those great tavern storytellers around whom everyone naturally gathers just stepped into the room for a drink,” raves Carol Wells, of the Oregonian. Tickets $15 through Tickets West or $20 at the door. 7:30 p.m.

Chateau Rive At The Flour Mill, 621 West Mallon Avenue, Spokane, WA 99201. For tickets, call 1-800-325-SEAT or visit www.ticketswest.com.

HEALTH. July 11: Hayden Triathlon The city of Hayden is proud to host the Hayden Triathlon. This is a sprint triathlon: 0.5 Mile Swim, 12 Mile Bike, 3.1 Mile Run. The course is USAT Sanctioned and professionally chip-timed. The race venue features breathtaking scenery, with a challenging but friendly course. We invite you to come race and unwind on the majestic Hayden Lake afterward.

Honeysuckle Beach. Hayden, ID 83835. For more information and to register, please log on to http://www.haydentri.com July 18: Spokenya Run/Walk 7k Spring of Hope International seeks to bring people of Africa into full knowledge and relationship with Christ. We will do this while working to reduce extreme poverty in Africa among the poorest of the poor, village by village, in partnership with other organizations and individuals, by providing affordable solutions that help people lift themselves out of extreme poverty, and give them a future and a hope. The Spokenya 7k run helps to earn funds to provide clean drinking water and sustainable wells for the people of the village of Adiedo, Kenya.

Life Center Church. 1202 N. Government Way. Spokane, WA 99224. For more information and to register, log on to http://www.spokenyarun. org/.

Everett Smith

Ben Volk

Need some direction?

CoMPAS can steer your investing in the right direction, and it's only available through COUNTRY Financial®. To find out more about how this investment management service can be part of your tangible plan, call us today at 509.216.3928.

Investment management, retirement, trust, and planning services provided by COUNTRY Trust Bank®.

0315-127

48

spokanecda.com • JULY • 2015

July 18-19: Race the River Triathlon and Kid’s Race the River Duathlon Race the River Triathlon was conceived out of a deep passion for the sport and the desire for a race that anyone can complete. People of all ages can participate in this sprint distance event and in doing so, they take part in a healthy lifestyle. Race the River Triathlon is a sprint dis­tance triathlon designed on a relatively flat, short course. The swim is with the current in the river, paralleling the shoreline; the bike course is done in 2 laps, keeping participants close to the spectators. The run stays close to river’s edge on an out and back course that end back at NIC for a spectator friendly finish line.

Coeur d’Alene, ID. For more information and to register, please log on to: http://racetheriver. com/

Marcheso & AssocIates Financial Advisors

Independent Advising Firm

Invest your time before you invest your money!

Come visit our office to receive a complimentary review of your financial plan.

What is a BDC? * A type of investment company created

by Congress in 1980 * Created to facilitate the flow of capital to private companies

public investors Investment Dollars

Institutional & High Net Worth investors

Investment Returns

Business Development Companies

* Registered with the SEC and governed by the Investment Company Act of 1940 * Enables qualified individual investors to participate and invest alongside institutional and high-net-worth investors

Private U.S. Companies

Excerpted from Cion Investment Corporation: a Middle Market-focused Business Development Company, ICON Securities, LLC, member FINRA/SIPC, serves as distrubtor for finds sponsored by ICON Investments. Private U.S. Companies Investments in BDC’s, such as CION, may not be suitable for some investors. There is no guarantee that an investment in CION will result in a return on your investment.

Before investing in CION, please read the accompanying prospectus carefully and consider the risks, charges, expenses and other important information described therein.

For more information about these unique investment opportunities please contact our office.

Call 208.665.5894

320 E. Neider Ave., Suite 103 | Coeur d’Alene, ID 83815 | www.marchesoandassociates.com Securities and Advisory services offered through Centaurus Financial, Inc. Member FINRA and SIPC, Registered Broker Dealer and Registered Investment Advisor. Centaurus Financial and Marcheso & Associates are not affiliated.

Brain Freeze Creamery

509.321.7569 | brainfreeze.biz

Mom’s Tattoo

509.426.4465 | momstattoo.ink

Spa Paradiso

509.747.3529 | spaparadiso.com

SOUTH HILL LOCATION COMING SOON!!

3103 S. Grand Ave.

KENDALL

Hours: SUN-THURS: 7am-9pm FRI-SAT: 7am-10pm

Serving up some tasty flavors like: Anvil espresso, Lemonder, Salted Caramel, Cakey Dough and Vegan Coconut (just to name a few). Come see us!

509.321.7569 1238 W. Summit Parkway (IN KENDALL YARDS)

brainfreeze.bz

A great urban community needs modern homes close to downtown and access to services, parks, and places for people to gather. At Kendall Yards, we offer all of that and more. With access to the Centennial Trail and the wild beauty of the Spokane River Gorge, Kendall Yards is truly

Urban by Nature.

Wandered Yet? Accepting Saturday appointments for cosmetic injectables.

Now offering bold and natural high quality Eyelash Extensions, meticulously applied for a more youthful and beautiful appearance.

Our talented estheticians are providing rejuvenating Facial Peels for fresh skin cell renewal and the smoothing of fine wrinkles.

509 443 4410 1237 West Summit Parkway | Suite A | Spokane, WA

50

(509) 747-3529 | www.spaparadiso.com spokanecda.com • JULY • 2015

1242 W. Summit Parkway thewanderingtable.com

Veraci Pizza

509.389.0029 | veracipizza.com

The wandering table

509.443.4410 | thewanderingtable.com

The yards Bruncheon

509.290.5952 | theyardsbruncheon.com

Come visit the shopping district on West Summit Parkway, just south of the river, off Monroe.

yards 509.290.5952 1248 W. Summit Parkway Spokane, WA 99201

In KendalL Yards

Modern American Diner Serving Brunch All Day!

Wood-Fired Authentic Neapolitan 509.389.0029 | 1333 W. Summit Pkwy Open 7 days a week for breakfast and lunch.

FOLLOW US on:

now open 11am-9pm seven days a week

www.veracipizza.com/spokane spokanecda.com • JULY • 2015

51

photos by Mangis Photography - J a m e s & K at h y M a n g i s

52

spokanecda.com • JULY • 2015

Spokane's Ultimate Model Competition A p r i l 2 4 th, at T h e B i n g C r o s b y T h e at e r

spokanecda.com • JULY • 2015

53

S avo r Wal l a Wal l a M ay 1 7 th 2 0 1 5 , at C h at e a u R i v e at t h e F l o u r M i l l

p h o t o s b y M a n g i s P h o t o g r a p h y - J a m e s & K at h y M a n g i s

A

Event

We Brought the Wineries to YOU. Twilight Cider

Pepper Bridge Winery

Spring Valley Winery

Amavi Cellars

Dunham Cellars

Northstar Winery

College Cellars

Thank you for a successful event

Walla Walla Vintners

L’Ecole No 41 Sinclair Estate Vineyards

Title Sponsor

Nine Hats Winery

El Corazon Winery

Saviah Cellars

Dusted Valley

Reininger Winery

Photo Booth Sponsor

Event Sponsor

Winery Sponsor

teresa jaynes

Buty Winery

Tranche Cellars

Basel Cellars

Trust Cellars

Gifford-Hirlinger

Cadaretta Winery TERO Estates Winery

Exclusive Beer

Photo Booth

Exclusive Beer|Cider Sponsor

Catering

Exclusive Cider

Flowers

Seven Hills Winery Isenhower Cellars

Buried Cane

Tempus Cellars

Tertulia Cellars

Woodward Canyon Winery

Forgeron Cellars

Event by

Nonprofit Partner

Event by

Join the Bozzi Lowdown for information on upcoming events at www.spokanecda.com

S p o k a n e CDA Livi ng May R eleas e Par t y M ay 1 9 th 2 0 1 5 , H o s t e d b y C a l i f o r n i a C l o s e t s

56

spokanecda.com • JULY • 2015

p h o t o s b y M a n g i s P h o t o g r a p h y - J a m e s & K at h y M a n g i s

S p o k a n e CDA L i v i ng J une R eleas e Par t y J u n e 1 8 th 2 0 1 5 , H o s t e d b y C o n t i n e o

spokanecda.com • JULY • 2015

p h o t o s b y M a n g i s P h o t o g r a p h y - J a m e s & K at h y M a n g i s

57

a day in the life Sarah Hauge

Sarah Hauge A day in the life. Ever wonder what’s happening in the homes and lives of our fellow Spokanites? In each issue, A Day in the Life allows us to peak in the world of others, and share a moment of time in their lives. Here is what is happening in the life of Sarah Hauge, one of our regular contributing writers. She is a writer, a wife and a mother who manages to not just put dinner on the table, but also to help her children find a connection and interest in nutrition and food in the process. Here is a slice of her life.

GETTING KIDS IN THE KITCHEN My daughter Jane is obsessed with The Kids Baking Championship, a reality

handles should be turned toward the back of the stove. Talk about kitchen

show about elementary-aged bakers that aired earlier this year on Food Network.

safety and set guidelines about the

We have two episodes recorded and, if left to her own devices, my almost-4-year-

stove and small appliances. Good

old would watch them daily. She’s fascinated by the contestants—not that much

items to have on hand include kid-sized

older than she is—who work with buttercream, pâte à chou dough, and raspberry

aprons and a non-slip stool.

coulis, terms Jane now rattles off as she stirs bowls full of wooden pizza toppings, bits of cut-up paper and dollops of imaginary butter at her red play kitchen.

In the real kitchen, we aren’t striving quite so hard. For the last couple of years,

DIVIDE AND CONQUER If you’re in a rush to get food on the

my husband and I have invited Jane (and just as often, she’s invited herself) to

table, having your kids in the kitchen

help with simple cooking tasks. She samples ingredients, stirs flour and salt and

might seem like a horrible idea. Keep

oats in a mixing bowl when we’re making waffles, and does her best to roll out

things low-stress by giving your child a

dough for sugar cookies, chubby fingers gripping the adult-sized rolling pin.

job he or she can do without slowing

Cooking is incredibly beneficial to children. It’s sensory, builds fine-motor

you down—rinsing off cans or washing

coordination, and uses math and reading skills. Cooking also builds kids’ patience

veggies in a big colander in the sink,

and cooperation, encourages healthy eating, gives a better sense of where food

moving fruit you’ve chopped from a

comes from, and presents an opportunity to talk about and make foods from

cutting board to a bowl, or even setting

other cultures.

the table to the best of his or her ability.

Plus, it’s just great together time. Conversations flow more easily when everyone’s hands are occupied. Jane is a little chatterbox now, but I like to think

Decorating paper placemats is another fun food-related job for small kids.

that in 10 years (when my teen is totally over me, most of the time) some truths about her life might spill out as we make dinner together; that over the years we’ll be building our relationship just as much as we’re learning about food.

That’s not to say, though, that it’s always an ideal time to have your child “help”

GO MINIMAL “It’s so much simpler than parents think,” says Jen Sowers, a teacher at

with dinner. So how can we get our kids involved in the kitchen, without losing

First Presbyterian Christian School, in

our minds?

downtown Spokane, who teaches a cooking elective for preschoolers. “It’s

CREATE A KID-FRIENDLY, SAFE SPACE Start with a clean, uncluttered workspace with a couple of rags or towels nearby. Knives should be kept well out of reach of young children, and pot

58

spokanecda.com • JULY • 2015

not going to be pretty but it’s going to be yummy. You look on Pinterest and sometimes you get overwhelmed. But

kids just enjoy the whole process of making something.”

Sowers recommends tackling simple dishes. Make a smoothie, having

can scale a kitchen stool in seconds and is much more likely to sneak onto the countertop

kids cut bananas with a kid-safe knife (take-out knives, food-safe play

and start dancing than listen to any kind of

knives, and butter knives are good options), then help them measure

instruction), I keep involvement minimal, holding

the liquid and toss everything into the blender. Or, make pizza. Help

her so she can see the pots on the stove while

your child spread sauce on the dough (store-bought is fine!) and

I talk about what’s cooking, letting her taste a

sprinkle some cheese on top. Even something as basic as wrapping a

few ingredients and maybe helping her stir a bit

hot dog in biscuit dough for an easy pig-in-a-blanket works, Sowers

before doing my best to distract her with some

says.

non-cooking task.

“When my girls were really little we would make hummus together,” she says. Kids can help measure out chickpeas and lemon juice and tahini; if they’re really small, mom or dad can measure and kids can

PARTICIPATION, NOT PERFECTION Every day will not be a perfect day to make a

just dump the ingredients into a bowl before it goes into the food

full-blown meal together. But even a couple of

processor. Applesauce—with children cutting large apple slices even

minutes here and there will make a difference.

smaller with plastic knives and transferring them to a crockpot before

“Perfection is not your goal as much as it is

sprinkling in cinnamon and sugar—is another simple introductory recipe.

participating,” says Sowers.

And there are always kebabs. “Anything on a stick they seem to just

“It can take five times longer to cook with a

love,” says Sowers. Give kids sliced fruit, veggies and cheese, and let

child than it would for you to do it on your own,”

them go to town. For really young kids, coffee stirrers can serve as non-

she says with a laugh—but it’s worth it.

pointy makeshift skewers.

For babies and young toddlers, it can be hard to know where to begin. With Alice, my enthusiastic wildcard of a 20-month-old (who

“They’re so proud when they finish something.

They’re just really excited when it’s all done. It’s so much fun to watch the joy they have.”

spokanecda.com • JULY • 2015

59

o t y read

! y t r pa

Get

ythe

by Bl

F

en

Thims

or those of you gearing up for Bozzi Media’s annual Hot Summer Nights party, on July 24, 2015, we’re here to help you get to a tip-top party prepped state, with a little background of the era and sample of the language. Soon you’ll be ready to take on the world of Prohibition and the Roaring 20s, so you can rock the “Last Speakeasy.” For those of you not going (What?!! Get your tickets, people!) it’s still fun to be in the know.

60

spokanecda.com • JULY • 2015

Party Prep Prohibition History: 1919-1933 “Ratified on January 16, 1919, the Eighteenth Amendment prohibited the making, transporting and selling of alcoholic beverages. Adopted at the urging of a national temperance movement, proponents believed that the use of alcohol was reckless and destructive and that prohibition would reduce crime and corruption, solve social problems, decrease the need for welfare and prisons and improve the health of all Americans. During prohibition, it is estimated that alcohol consumption and alcohol related deaths declined dramatically.

But prohibition had other, more negative consequences. The amendment drove the lucrative alcohol business underground, giving rise to a large and pervasive black market. In addition, prohibition encouraged disrespect for the law and strengthened organized crime.

Prohibition came to an end with the ratification of Amendment XXI on December 5, 1933.” ~ (National Constitution Center, www.constitutioncenter.org)

Raise Your

Barber

Hot Summer Nigths, The Last Speakeasy A hot July night in 1933. Vincent Bozzi, aka The Big Cheese, made a lot of money and had a lot of fun at his speakeasy joints. He threw lavish parties and was always one step ahead of the law. “Prohibition was the best thing that ever happened to me,” he says. “Now that people will be able to party wherever they want, they won’t need me anymore, so we better go out in style! I’m going to throw a swanky caper at the joint on the bluff overlooking Spokane Valley.

I want flappers, plenty of giggle water, the best wine in the world, food that will make your mouth water, the best music, the best cars, the best looking guests. I want people dancing and having fun! The Roaring 20s are over, but we’re going to bring ‘em back tonight. All the glitz, all the glamour, just like Gatsby. And what fun would it be to do this when it’s legal? My party is going to be held on the last day of prohibition, (with a wiggle room of a few months – who wants to party outdoors in December?!) and we’re going to go out in style! On this night we’re going to celebrate the LAST SPEAKEASY!”

7 L o c at i o n s t o ser ve you!

weldonbarber.com spokanecda.com • JULY • 2015

61

PAINT. DRINK. HAVE FUN. Great for all occasions! • Girls Night Out • Date Night • Private Parties • Corporate Parties Join us for an unforgettable evening filled with fun, friends, and fine art. Enjoy painting your own masterpiece while sipping on an enticing local wine or microbrew!

View our painting calendar and RSVP online.

Use code

SPOKCDA at checkout for 10% off any public class. offer expires 12/31/15

32 W. 2nd Avenue, Spokane, WA

For more information, visit www.pinotspalette.com/Spokane NEW LOCATION COMING SOON TO COEUR D'ALENE!

Cryst al Toreson

25% off

Fine Art Photography for your home .599.2118

509

ORDER PRINTS at ctoreson.com 62

spokanecda.com • JULY • 2015

Spokane During the Prohibition Known Speakeasy locations in Spokane include underneath Boo Radley’s/ O’Doherty’s, a room two stories below streetlevel at The Spokane Club, Dutch’s Pawn Shop basement, The Fort Spokane Brewery basement and the Early Bird Lounge at The Davenport. (Courtesy of Speakeasy Spelunking, published in The Inlander, February 12, 2001)

Spokane’s Bootlegger King: Albert Commellini Commellini Estates is a popular venue and event restaurant in Spokane, but its history may be richer than the delicious sauces used in its beloved Italian food. Albert Commellini was an Italian immigrant who became a successful Spokane businessman, as well as Spokane’s “Bootleg King.”

According to the History section on Commellini Estates website, “The time of prohibition provides a backdrop for some of the most colorful tales of Albert’s storied life. For example, during prohibition, Albert found himself in the position of deputy sheriff.

It just so happened that the police at that time were concerned with confiscating the illegal contraband. Albert, being the ever-thoughtful businessman, saw this confiscation as an opportunity. After the alcohol had made its way to the station, Albert would quietly send his men to acquire and resell the outlawed substance. Albert even took the liberty to use his Italian importing company as a means to import the necessary ingredients for moonshine.

Albert found himself under the watchful eye of the law, even being arrested twice in one day; however, he always managed to elude all charges as he kept the records in a place where no policeman could ever find them: his head.

Albert never wrote anything down and his great memory served him well. Some have even speculated that Albert operated a Speakeasy in the basement of his South Hill home.” (To learn more, visit www.commellini.com) We hope that helps you prepare for the Last Speakeasy! We can’t wait to see you at our Hot Summer Nights Party. It is sure to be a night to remember!

The camaros Atomic Jive Premier Sponsor

photo by Crystal Madsen Photography

Friday

TicketsWest.com

July 24th

5:30-10p.m.

speakeasy party at Arbor Crest spokanecda.com • JULY • 2015

63

Spokane.floorcoveringsinternational.com

We bring the showroom to your floor!

Floor Coverings International is a local, family owned, full service flooring and carpet provider with full installation and product warranties.

28 W. Boone, Spokane 99201 P 509.413.1397 F 509.413.1313 Always Free Estimates!

THE NEST

6 6 fe atur e home 88 homesty les 92 real estate

W

hether it is a cozy carpet, cool tiles or wide beam wood planks, our floors get walked all over. It’s not just the gentle walkers – those who take their shoes off and tiptoe across the room; it’s the cocktail party guest who comes in with their stiletto high heels, the kids who traipse to the kitchen before taking off their soccer cleats, the repairman who comes in out of the rain and tracks water with him.

It’s the toy truck that gets raced around and around the living room, the slide-in-your-sock contests that run the length of the hallway, and the sleeping dog stretched out for a snooze (see above). Day

in and day out, your choice of flooring impacts your family, and it takes a high level of wear and tear. They key is to pick the perfect flooring for your needs, and to find something that looks fabulous. Come on in to our Nest. From our featured home, with a mixture of flooring finishes including saw marked boards, to Homestyles, showcasing local flooring experts, we’ve got your flooring needs covered in this issue. Just watch your step; the dog’s sleeping! >>>

spokanecda.com • JULY • 2015

65

Working to not disturb the older trees, the builder was able to meet the homeowners’ goal of making the home look as though it had been there for years.

66

spokanecda.com • JULY • 2015

Falling for a Priest Lake Cabin

by Sarah Hauge photography by Autumn H. Kennedy, www.priestlakeimages.com * names have been changed for privacy

W

hen Todd Cunningham and Patricia Gordon* were looking to build a cabin, Priest Lake was the obvious choice for its location.

Cunningham had spent decades in the area for pleasure and work, and it’s simply a beautiful place—decision made. What had them stumped was what the home should look like. They knew they wanted “rustic character,” as Gordon puts it, but weren’t finding much from which to draw inspiration.

“We spent a great deal of time looking at cabins around Priest and other lakes and just couldn’t identify with what we saw,” says Gordon. They prioritized privacy and seclusion, and many cabins simply aren’t designed that way.

“We didn’t want the big ‘look at me’ cabin,” says Gordon.

“We wanted to keep it low profile.”

Inspiration finally came when they got out of town. A couple of road trips took Cunningham and Gordon to the Smokey Mountains, Yellowstone and the Grand Tetons, where they found their creative influence: National Park lodges. These lodges were tangible examples of what they were after: “Something that looks like it has been there 100 years and blends into the landscape,” says Gordon.

spokanecda.com • JULY • 2015

67

Built into the wooded land, and using timber and rock exteriors, the home looks like it is a natural extension of the land around it.

Working with local designer Terry Mourning and general contractor Mike Sandau, the homeowners were able to create and execute a plan: a grounded, onestory cabin nestled in the forest with lake views from every room, full of rustic charm with old-school details like turrets and iron

68

spokanecda.com • JULY • 2015

turnbuckles, built not too big and not too small.

The “not too big, not too small” part was key. The term the homeowners use is “rightsized.” In this case, the size had to be something accommodating and comfortable for the group of close friends they love to host, but not so large they’d be lost in it when it’s just the two of them. They have no need for “spaces that don’t get used or are there as novelties or for show,” says Gordon. “We use every inch.”

Though the cabin was built only a few years ago, it has the air of timelessness its owners

sought, thanks to careful design and the choice of materials, which include local stone (all of it from Northern Idaho) and salvaged Pacific Northwest timbers, which were painstakingly procured. Because it has become a trendy choice in recent years, “there’s a market for reclaimed timbers

spokanecda.com • JULY • 2015

69

The kitchen is one of the homeowners’ favorite spaces, with plenty of room to cook and entertain.

70

spokanecda.com • JULY • 2015

that’s causing our old buildings to be torn down and sold,” says Mourning. “This house did not do that. It’s all salvaged material from old barns and bridges and railroad buildings in the Pacific Northwest.

It’s recycling in the ultimate form.”

They worked with Paul Cochran of Reliance Specialty Building Products, who “scoured the Inland Northwest to source just the right pieces, like an old Southern Idaho bridge for the trusses and a Montana corral for the floors and ceiling,” says Gordon. Not only did they use salvaged wood, they made sure to get the most mileage out of every piece. “Since the corral planks were thick and had to be cut horizontally—laid cut-side down—we used the other half of the plank for the ceiling in the living room—cut-side showing—to reduce waste,” she explains.

Building the new home with reused, quality materials gives it a richness and, in a way, a past. “All of the wood in the house tells a story,” says Mourning. “It just welcomes you immediately. It kind of tricks you into thinking ‘I am walking into a piece of history.’ There’s a whimsy to that that’s just really fun.”

The homeowners embraced the imperfections in their salvaged materials, such as the old saw marks on the boards used for their flooring. That isn’t to say that the end result isn’t gorgeous. Sandau explains the process his crew undertook to prepare the reclaimed timbers, lightly sanding down the decay of the top layer to restore the beauty beneath. “The grain and texture of the old wood came through like you can’t believe,” he says. “It shows in the final product.”

Design elements like turrets, log

spokanecda.com • JULY • 2015

71

rendsetter become a

Northwest Trends is more than just a Spokane flooring specialty store.

We are experts in trendsetting and will help you find the perfect hardwood flooring, carpet, tile, window blinds, granite or quartz countertops for the way you live.

LO C A L LY OW N E D & O P E R AT E D S I N C E 1 9 9 4

11315 East Montgomery | Spokane Valley, WA 99206 509.921.9677 | Open Mon-Fri 8 to 5 | Sat 10 to 4

www.nwtrendsspokanefa.com

Where building relationships is just as important as the projects we build cabin detailing and timber trusses also contribute to the home’s timeless feel, as does the copper detailing in the roof caps and flashings, which Sandau’s team painstakingly treated to get just the right patina. Unlike in more coastal locations, copper in the woods easily turns an unattractive color. “If you do it up here and don’t pay attention, it turns into a mottled brown and it just doesn’t look good at all,” he explains.

Though it’s traditional in its aesthetics, modern construction methods were employed to make the cabin strong and energy efficient. It has the rustic feel of logs and chinking inside and out, which was created by building the home with a conventional frame and blown-in insulation, then attaching thinner wood and chinking and dovetailing the logs on the exterior corners.

Sandau is still impressed with the quality of work that was pulled off in a tight time frame, with the house and garage (which matches the home in design and quality) completed in nine months, two weeks— even with building through a North Idaho winter. It was possible, he says because of the combination of a great team and great clients, who put high value on the fundamentals like the foundation. “The foundation is substantial. It’s humungous, to hold all of that weight,” says Sandau, whose company has built more than 100 homes in the Priest Lake area. “There’s a ton of steel holding that house together that you don’t see now.”

“This home has got everything, and nice people, too. It’s nice to build a project like that, where corners aren’t cut. That one will last 150 years,” Sandau says.

We create beautiful views.

Remodel • New Construction • Design & Build

Kitchens • Bathrooms • Basements • Decks • Additions • New Homes

Contact Dave Covillo for your FREE In-Home Consultation (509) 869-7409 www.RenovationsByDave.com

/Renovationsbydavecovillo WA License # RENOVDC9600B • ID License # RCE-14413 • Licensed • Bonded • Insured

Everyone has an artist hidden inside. Our goal is to design the perfect party for you!

Birthday Parties, Bridal Shower, Ladies Night, Baby Shower, or any other type of party!

509-747-6171 714 E. Sprague Spokane, WA 99202 clayconnection.net

Mention this ad for a two-for-one workshop!

All Skill Levels & Ages | Supplies Included spokanecda.com • JULY • 2015

73

Trovato Interiors

Home Furnishings Boutique

Norwalk Furniture

“Custom designed, hand built in the USA” Aidan Gray | Import Collection | Antique Reproductions | Original Paintings | Bramble

18 S Union Rd, Spokane Valley 99206 (509) 217-6646

| find us on facebook

The home’s entry is through a stone turret, with heavy wood doors, like what you would find in a castle.

In addition to high quality materials, there was also extra care taken to minimize impact on the site itself. “We wanted as many trees untouched as possible and wanted the grounds natural versus landscaped,” says Gordon. Once the building site was selected, the construction team went an additional seven feet around the house—five feet for scaffold and two feet to walk around. “No other area was disturbed on the lot,” says Sandau. This meant working right up against trees. During excavation, Sandau also removed and stored the top layer of “duff ” (the accumulation of leaves, dead plant material, local bushes and mosses on the forest floor), which was returned all over the property once construction was complete.

Even the huckleberry bushes, said to be impossible to transplant, have readjusted to the site

74

spokanecda.com • JULY • 2015

spokanecda.com • JULY • 2015

75

Serving Priest Lake exclusively since 1980

Your dream lake home is within reach…

Why wait?

208.443.3324

237 S. Shores Circle | Coolin, ID 83821

msandau@moosebytes.net | sandaubuilders.com

76

spokanecda.com • JULY • 2015

Trusses and working iron turnbuckles are essential parts of the soaring ceiling in the living room.

and are now bearing fruit.

“Now in just over four years it looks like it’s been there for—well—100 years,” says Gordon of the cabin and property. “Mission accomplished.”

From the forest, a stone turret, “not unlike what you’d find in a castle,” says Mourning, marks the home’s entry. Passing through this enclosed space, the front door opens onto the great room, with its soaring reclaimed wood ceiling, impressive trusses, and working iron turnbuckles. In the great room you get your first views of the lake.

The home was designed so that you pass from the forest through the enclosed entry before being presented with the open spaces and vast windows of the great room, building an intentional sense of drama, says Mourning, who calls this “the emotions of architecture.”

Here, as elsewhere throughout the home, the homeowners have selected a warm color palette that centers on the amber

Home design is a work of art... Let us inspire you!

INTERIOR DESIGN | window Blinds | Carpets | Rugs | Hardwood Floors | Tile | Draperies | Wallpaper

Monday-Friday 9AM-5:30PM | Saturday 10AM-3PM

WALLFI*986D6

E. 2820 30th Ave • 534-5064 • wallflwr@aimcomm.com • wallflowerdesigns.com

spokanecda.com • JULY • 2015

77

STEP IN STYLE. STEP OUTSIDE THE ORDINARY TO CREATE WONDERFUL WALKWAYS. Invite a beautiful world of possibilities

home with Belgard, America's premier hardscape brand. From walks and

driveways, to outdoor kitchens and

patios, inviting fire pits and fireplaces,

you'll discover a Belgard Paver or Wall perfectly suited to compliment your

home's one-of-a-kind look and lifestyle.

be prepared for company™ www.belgard.biz

OPEN DAILY

www.landscapeandgarden.com Northside: 8721 N Fairview Rd | (509) 467-0685 Spokane Valley: E 19215 Broadway | (509)-893-3521

You deserve the

time of your life.

Host a girl’s night in and get free gifts!

Want to learn more about having a party/or being a Consultant? Contact:

Mentio n this a for a F d RE the Bri E gift at dal Sho Sept. 1 th w 9

Deborah Wright, Board of Directors 509.953.3830

pureromance.com/DeborahWright

78

spokanecda.com • JULY • 2015

hues they love; the walls are a mix of stone, wood and painted portions, which were treated to have the look of old plaster.

“Comfortable and liveable” are the words they use to describe the look and feel. “We are definitely most comfortable in eclectic environments so we wanted a mix of finish textures,” says Gordon. The feel is echoed in other choices, like the mismatched chairs that surround the dining table.

The impressive fireplace uses stone from Northern Idaho, which came in various shapes and sizes and was painstakingly put together by local masons. The fireplace is double-sided, providing heat and ambiance for both the great room and the cozy den on the opposite side. “It’s perfect for both rooms without the hassle of making two fires,” says Gordon. The fireplace also has a heat exchanger; after it reaches a certain temperature it heats the house through the existing duct and thermostat system.

The kitchen is one of the homeowners’ favorite spaces. It’s lovely and functional, with commercial appliances, stunning views to the east and west, and beautiful materials like reclaimed white oak cabinetry and countertops made of soapstone, chosen for its dark, matte look, striations and durability. “It does need to be oiled regularly, but it’s worth it,” says Gordon.

“The size [of the kitchen] is perfect for just the two of us or our whole group of friends all cooking together.” A well-stocked pantry is home to a second refrigerator, and a nearby storage room houses small appliances and other essentials. Everything is right at hand, making it easy to avoid the hour-long drive to the nearest store.

The den—the room that shares the fireplace with the great room—is a

Serving the Spokane area for over 57 years!

Images courtesty of:

Visit our showroom with over 4000 in stock upholstery fabrics!

Choose from popular special order lines, like Duralee, Kravet and Robert Allen! We stock all upholstery supplies needed to do-ityourself, including over 50 different types of FOAM! Let us give you a free estimate to have your project done by an in house professional. Call or visit our website at www.royaluph.com.

Upholstery

226 East Sprague Avenue, Spokane, WA 99202 | www.royaluph.com | (509) 624-0886

spokanecda.com • JULY • 2015

79

Built to Perform Energy Star - Green

Built-in bookcases line one wall of the den.

SUMMER Special On Now! Windows • Doors • Skylites & more!

gsiglass.com 509-276-7988

GSI Complete Glass

1-877-401-4GSI

Serving the NW over 21 years

ane Spok e Living len r d’A

Coeu

r Edito sen’s Thim K! e h t y Bl BOO NEW

Anyone with a Spokane connection will want to have this book!

Available for purchase at: www.blythethimsen.com /BlytheThimsen.com

80

spokanecda.com • JULY • 2015

comfortable space with a stunning wall of built-in bookcases and a cushy sectional.

From here, a doorway leads into Gordon and Cunningham’s shared office, which is also accessible through the master bedroom. This office, with simple sideby-side desks and a gorgeous lake view, makes it possible for the homeowners to work at the cabin as easily as anywhere else. “We work everywhere we are and like to be as seamless as possible,” says Gordon. “We have great technology. We can work anywhere—out on the patio, in the kitchen…if you’re on a conference call and you want to be tucked away you can work in [the office], but it doesn’t take up a ton of space.” Because the office is adjacent to the master suite, this end of the home can be closed off for additional privacy when hosting guests.

In the master bedroom, a cutout timber niche serves as a cozy nook for the bed.

The master bath has double sinks, beautiful wood detailing and a turret that houses the master shower, with its oversized showerhead and a pebble stone and riverbed design. High windows fill the space with light without sacrificing privacy.

At the opposite end of the home is the guest area the homeowners have nicknamed the Friends Wing. “We wanted it very separate from the rest of the house,” says

Locally Owned & Operated Since 1960,

“We are the home of GREAT prices, GREAT service... and No Baloney!” ore O Mark Barnes, St

wner

1230 North Division Street, Spokane, WA 99202

(509) 326-0730 www.nationalfurniturestore.com

Whether you are looking for the best furniture deal in town or a one-of-a-kind special order, you’ve come to the right place. We have furniture for every budget and every comfort level. Come in and see our full selection today! spokanecda.com • JULY • 2015

81

Creating Your Lifestyle

with Monarch Custom Builders

The Friends Wing has private guest bedrooms with both ensuite baths, as well as a shared bathrooms.

The Craftsman at Meadow Ridge, Post Falls Large lots w/room for a shop, custom built homes starting at $275K

208.772.9333 monarchcustomhomes.com 82

spokanecda.com • JULY • 2015

Gordon. The bedrooms are far enough away from the great room space that early risers and night owls don’t have to worry about waking sleepers. The wing has its own access to the outdoors so guests can come and go as desired without disturbing others. One of the guest rooms has an en suite bath, and the other two bedrooms (one with a queen bed, the other with two queen beds) share a bath that has dual sinks, a private water closet, and a private tub and shower room. This compartmentalized design, which Mourning came up Continued on page 84 >>>

Eagle Mountain Homes In 1979, four fighter pilots, Larry Haight, Bob Goertz, those who are downsizing, as well. “We have built all— Frank Faha and Jim Jordan, were retiring from the Air with the exception of three—of the 135-plus homes in Force. They had been friends for more than 20 years, and the Rockwood Retirement Community on their South they decided they would start a new career and build Hill campus. We also have built homes in Spokane. Eagle the majority of the homes in Mountain first became a dealer the Touchmark at Grapetree for Pre-Cut International Homes neighborhood,” says John. of Cedar, and then switched to The Eagle Mountain team has building “traditional” homes, worked very hard for over 35 years and became a full service at being honest and fair with their general contractor, building clients. “We feel very strongly custom designed homes on about using subcontractors that their client’s land, as well as have proven to us the quality being skilled in all phases of of their work, and the integrity remodeling of existing homes. of their business practices.

The original founders have Many of the subcontractors we now retired, and Jackie Alsperger, work with, we have known for Larry Haight’s daughter, and John more than 15 years. There is a Johnson, Bob Goertz’s son-incertain level of quality we want & John Johnson law, are now partners at Eagle to maintain in all our homes, Owners: Jackie Alsperger Mountain. Both Jackie and John and the subcontractors we use Year Founded: 1979 e d, #200 | Spokan worked at Eagle Mountain for Location: 204 S. Koren Roa have proven over time they can Phone: (509) 534-3934 10-plus years before becoming provide it.” om rp.c Web: www.EagleMountainCo business partners. Since the early For most of us, the purchase 1970s the founders and their of a home is the single families have enjoyed sharing biggest investment we will recreational property on Lake Pend Oreille ever make. When your in Idaho. As a result, the Eagle Mountain only evaluation of a builder members are a team, both on and off the job, is on the price they quote which has lead to Eagle Mountain building you, there is the potential several family vacation homes at “the lake.” for problems. “Quality and In past years, Eagle Mountain rarely integrity are two things advertised. “Word of mouth from our clients that you are looking for in was all the advertising we needed,” says a builder. The proof of that Jackie. “And since we are a low volume is not what the builder tells builder, we stayed as busy as we wanted you before the job starts, to.” The housing market has not yet but what his clients say after returned to where it once was several they’ve lived in the houses built years ago; therefore, advertising has for them.” says John. Eagle gravitated toward the internet and social Mountain gives their potential media. “We now advertise in Spokane clients a reference list of more Coeur d’Alene Living, we have a website, than 70 past customers to 1989, Larry Haight, Jim Jordan, Bob a Facebook page, as well as a page on contact regarding the building Goertz and Frank Faha Houzz.com.” experience. On their website, The biggest misconception is that Eagle they offer a comprehensive Mountain only builds high-end homes. “We have been article that thoroughly addresses fortunate in past years to have been able to build some many of the issues in researching and hiring a very nice homes for clients,” says Jackie. “Those have been contractor, and they encourage anyone contemplating a featured in several Spokane Festival of Homes Shows, construction project to read it. and in prior advertising. And although we build high-end The team at Eagle Mountain never wavers from their homes, we would like the public to know that we build all main philosophy of doing things right and giving people price levels of homes, and home remodeling with the same value for their money. To that end, they’ve built long high standards and quality we are known for.” lasting friendships with many of their clients and they look Eagle Mountain is experienced in building homes for forward to building many more.

Legacy

2015

closeup spokanecda.com • JULY • 2015

83

The lakeside patio turret is a favorite outdoor spot

Environmentally Conscious Design energy and water efficiency natural resource-efficient materials site responsive design new construction

passive solar design healthy indoor environments straw bale remodels

62 1 S O U T H ' F ' S T R E E T SP OK A N E , WA 9 9 2 2 4 T E L : ( 5 0 9 ) 74 7 - 7 6 4 7 FA X : ( 5 0 9 ) 74 7 - 5 9 7 9 W E B : w w w. to m a n g e l l . c o m E M A I L : to m @ to m a n g e l l . c o m

84

spokanecda.com • JULY • 2015

with, makes it easy for guests to share the space when the wing is fully occupied. The Friends Wing also has its own HVAC, heat pump and water heater, so it can be shut off when vacant. “What happens in the Friends Wing, stays in the Friends Wing,” jokes Gordon. “Except to clean and maintain, we basically stay out of there.”

The homeowners have many favorite spots on the property—the kitchen, the den and the living room all make the list—but they particularly love the outdoors. “It’s pretty hard to beat the beach,” says Gordon.

All of the trees were left as they stood, which allows for a good amount of shade and privacy from the water. They love boating, beach camping, paddle boarding and hiking the Selkirk Crest lakes and surrounding mountains; in the winter they enjoy snowshoeing and ice-skating.

They also love their lakeside patio turret, which is another special spot with its wood burning pizza oven, barbecue, propane heaters and large-screen TV. An outdoor shower near the patio turret is another popular addition. “It is everyone’s favorite

Photo courtesy of Clydesdale Frames

Frame going up (below) Finished frame (right) Photo courtesy of Wind River Timber Frames

We use Douglas-fir, Western Larch, Engelmann Spruce, Hemlock, Grand Fir, Western Red Cedar, White Pine, and Lodgepole Pine.

We are a custom manufacturer of high grade rough and surfaced timbers.

Our mill specializes in supplying home and commercial builders and we take pride in our ability to meet highly specified orders.

Whiteman Lumber | 877-682-4602 | Cataldo, Idaho | www.whitemanlumber.com spokanecda.com • JULY • 2015

85

Open to the Public

Since

1947

White Block Company is a 3rd generation family owned company.

Quality Manufacturer

Cozy indoor areas, like this TV room, provide gathering spots for when the weather turns cool.

See us for outdoor living space ideas, fireplaces, firepits, stone, retaining walls, pavers and an endless use of other landscape products and specialty precast products. JUST IMAGINE...

5 0 9 -5 3 4 -0 6 5 1 | w w w. w h i t e b lo c kc o m pa n y. c o m 6 2 1 9 E . T r e n t Av e . S p o k a n e Va l l e y, WA 9 9 2 1 2

and comes in handy when the house is overflowing and some friends are camping on the beach,” says Gordon.

Indoors and out, the timeless cabin nestled in the woods has been the home its owners dreamed of, and their appreciation for it has only grown over time. “We actually love it even more now than when we built it,” says Gordon. “For us it is a perfect home, and not a day goes by that we’re not thankful for it.”

Credits: Terry L. Mourning and Assoc. Inc. Terry Mourning Sandau Builders Inc. Mike & Emma Sandau; Von Sandau, Dan Griesemer, Ernie Ahlers, and John Haworth Mingo Mountain Woodworking: James Fish Premier Drywall: Dan Poulin Action Electric: Rich McDonald Bailey’s Plumbing: Ryan Bailey Rival Roofing: Jeff Nelson Kingstone Masonry: Dylan Wallace Reliance Specialty Building Products: Paul Cochran Durheim Timberworks: Jared Durheim

86

spokanecda.com • JULY • 2015

This Month’s Featured Property:

1925 E. Francis Cotter Ranch Properties

One of six fantastic locations with extremely competitive rates. Whether you need office, retail or medical space, we can accommodate your needs.

Features

1 92 5 E . Fra n cis Centrally located on Francis and Crestline with close proximity to the North/South Freeway. This property includes an open floor plate for easy tenant improvements or change in use. The property is ADA complaint and built for “high use, high capacity” tenants. With ample parking, main bus line access, and high traffic counts, this property could be a great opportunity for call centers, educational institutions, or other high occupancy tenants.

Cotter Ranch Properties

Jim Moore Property Manager (509) 928-7960 jim.moore@cotteroffices.com

Cotter Ranch Properties is proud to partner with Jon Jeffreys of NAI Black. www.cotteroffices.com

• Large open areas • Great intersection provides enhanced visibility • Convenient bus stop

Amenities • Huge parking lot • On-site management & maintenance • Janitorial services • Security key card access

Jon Jeffreys, SIOR Commercial Sales & Leasing Broker (509) 622-3566 jjeffreys@naiblack.com

homestyles flooring

Matchmaker, Matchmaker,

Find Me a Floor!!

by Robin Bishop

Flooring, like relationships, can be tricky. What initially presents itself as committed, loyal and hardworking can fall short of expectations when real life filters into the daily routine. The blush (and finish) fades. First impressions and temptations of a fresh start can lead one down the path of an ill-fated match. New technologies and old ideas given a fresh twist have made shopping for your ideal floor-mate more challenging than ever. We have summarized flooring trends, listed their charms along with suitable applications, and will provide you with “red flags” for each. Of course, being open and honest with your flooring specialist, and yourself, about the desired use and location of flooring choice does remove the lion’s share of guesswork.

Sexiest Thing Going Vinyl Flooring. I know what you’re thinking…been down that road before! Don’t shoot the messenger. Let me assure you your grandma’s old linoleum floor has had some “work done.”

Jeff Bray, owner of Floor Coverings International, confirmed that in our region LVT (Luxury Vinyl Tile) or LVP (Luxury Vinyl Plank) is “hands down, the hottest product on the flooring market today!” This is a freshly engineered vinyl floor product that ages well, is easy on the eyes in any setting, is highly reliable, has incredible staying power, and gets high marks in the 88

spokanecda.com • JULY • 2015

champagne-taste-on a-beer budget category.

LVT is moisture resistant, making it perfect for laundry rooms, kitchens and baths, and is offered in high quality faux stone, wood and other product finishes, and is pleasurable to walk on. LVT, the tile option, requires adhesive application while LVP, planks, can be installed as a floating floor.

Flag: If you have true champagne taste, you may want to apply a champagne budget, as well. This floor may be a bit out of its league in a high-end, custom-home application.

Reclaimed Wood. As you well know, being “authentic” is in. While we all hope

to meet someone who is comfortable in their own skin and confident in what they have to offer, reclaimed wood flooring has taken this to a whole new level. Old barns and sheds are carefully dismantled, sanded down, planed and offered in their scarred, beautifully imperfect condition to the flooring market for use in new and creative applications. Reclaimed wood is not only environmentally friendly as far as repurposing existing wood product, but also offers the character and charm of an authentic, well-traveled life. The authentic approach means there’s real honesty in where this flooring might find a home.

Dependent on the finish, most reclaimed wood floor options are a softer wood that is going to scar easily and sometimes need a little more TLC; however, if you truly embrace it, it is a creative installation for most focal areas and low-traffic applications.

There are also a lot of “imitators” out there that may offer the vibe you’re looking for without being so high-maintenance.

Flag: Sadly, experience and maturity comes with a price. Due to its rarity and the work involved in reclamation, retailers and suppliers place high value on this flooring match. Eyes wide open.

Looking for a Good Time Tile. We’re not talking 0your old-fashioned “square” offering. It seems reinvention is the trend of the day and tile flooring does not disappoint. While natural stone is the high society option for the discerning homeowner, the younger, sexier tile hitting the scene is turning heads. Nicole Johnson, showroom manager of United Tile, says tile trends are shifting to quirky and unique. She adds, “Wood and concretelook tile, larger format or plank-sized tile, and even hexagonal-shaped tile” are all beguiling shoppers this season. It seems homeowners are looking for anything but square. Most of these tile options are offered in porcelain or ceramic construction bringing with it budget awareness and some not-so-undesirable baggage. Porcelain tile is environmentally conscious in that it’s all about reducing lifecycle costs, is “offgassing” free, resists microgens, and offers easy and simple care. If you’re one that wants to have fun without a lot of fuss and spokanecda.com • JULY • 2015

89

homestyles flooring

5620 S. Regal St. #8 | On Spokane’s South Hill | 509.242.3731

muss, likes to entertain, or is pet and family conscious, tile is your best match.

Flag: Large-format tile can be a bit tricky.

You need to be on-the-level with it and may want to consult a professional before committing. Also, tile can run a bit hard and cold, but with a little extra effort (sub-floor heating and maybe a rug or two) and an appreciation for what it has to offer, tile will remain loyal and true to the end.

Offering a great selection of quilt fabrics and accessory kits from the top manufactures of popular quilting fabrics.

Sewing classes for beginners on up! Check for classes & registration on our website.

• Totes & Purses • Wool • Fleece • Apparel

• Home Decor • Yoga Cloth • Quilting • Gifts & Collectibles

www.regalfabricsandgifts.com

• Premium Cigars • Foreign Cigarettes • Flasks & Steins • Pipes • 40+ Custom Blends • Lighters • Swedish Snus

Located in The Flour Mill 621 W. Mallon | Spokane WA

(509) 326-4665

Open Mon-Thur 10-6 | Fri 10-8 Sat 10-6 |Sun 12-5 90

spokanecda.com • JULY • 2015

Around for the Long Haul Cork/Bamboo. Environmentally conscious cork and bamboo are warm and friendly from the start. They are comfortable, cozy and offer a unique experience. Cork has wonderful sound insulating qualities quieting even the most raucous soul.

Bamboo is tougher than most hardwood options and can keep step with active lifestyles. Both options offer more versatility than their predecessors and new durable engineered options in a wide range of colors and finishes.

Flag: Neither of these options are bathing beauties. They do not take well to water, so know ahead of time drier climates are preferred. These options both run from mid to high budget range.

Cut and Loop Carpet. If you like barefoot walks, traditional warmth, ultimate comfort and something you can curl up with next to the fire, carpet is your match! While all the models you’re used to seeing are still available, even carpet has dolled itself up recently. The trend in carpet is more texture and pattern. Gone are the days of shag and plush. Carpet lovers of today are intrigued with the more complicated cut and loop.

This allows for more texture and color variation in floor design.

Flag: Carpet has a tendency to carry a bit more baggage than other options.

Preventive care and considering location prior to committing are recommended.

For more help on taking the guesswork out of finding your perfect flooring match go to www.greatfloors.com, www.floorcoveringsinternational.com, or www.unitedtile.com.

spokanecda.com • JULY • 2015

91

real estate before you sell

Cover stubborn stains fast with a coat of primer

If your fridge requires an extradeep cleaning, unplug it while you work to avoid wasting energy. Before putting all of your food back into the fridge, wipe down the exterior of each jar or container with a damp cloth. Repeat this process every two or three months for the best results.

How to tackle your house’s stubborn stains and odors before selling your home From wall stains to washing machines, indoor stains and smells can be a challenge to tackle. Luckily, there are surprisingly simple methods to erase them for good. Here are a few tips to freshen up the most stubborn spots in your home before your home goes on the market.

Conceal wall stains with primer Have your kids made artwork of your walls, or has your leaky roof caused a water-damaged mess? Tough wall stains like these can be hard to get rid of, but are easily sealed by applying a high-quality, stain-blocking primer. For example, KILZ Hide-All Primer Sealer covers problem areas on surfaces from drywall and woodwork to concrete and brick. It even masks over dark stains without allowing color to bleed through. With only a one-hour drying time before applying a topcoat, this is the perfect one-weekend project to cross off your list. KILZ primer can also seal off odors caused by pets or smoke.

Eliminate refrigerator odors Refrigerators are subject to a variety of spills and odors. Making time for fridge maintenance can help prevent unusual odors and keep your food fresh longer. To cleanse and polish your fridge, begin by emptying the contents of your fridge and throwing out, recycling or composting any food that is expired or beginning to smell.

Next, pull out any removable drawers or shelving and place them in the sink. Using a damp, soft cloth or non-abrasive sponge, wipe down these pieces, the interior of your fridge and the door with a multi-purpose cleaner. Or, mix two tablespoons of baking soda with one quart of hot water for a natural soap alternative. Don’t forget the seams of the shelves and rubber door seal.

92

spokanecda.com • JULY • 2015

Make grout lines shine Tile surfaces are prone to dirt and debris, especially in bathrooms or high-traffic areas. To keep tile looking fresh and new, grab an old toothbrush or electric toothbrush for a deeper scrub. Before you start, wash the surface with water then mix two parts baking soda with one part water. Scrub the resulting paste into the cracks and crevices, then douse with water again. If the grout lines are stained, spray a mixture of equal parts vinegar and warm water onto the area and brush. After a final rinse, the grime will be gone.

Prevent a moldy washing machine If you own a front-loading washing machine, you’ve probably noticed the unpleasant smell that can linger after completing a load of laundry.

Despite being more energy-efficient, these machines have a tendency to hold odors and harbor mold. To clean and prevent grimy buildup, try this: instead of detergent, cycle two cups of vinegar and a quarter-cup of baking soda on a hot setting. When it’s done, use a clean sponge to scrub down the inside. Finally, rinse with a plain-water cycle, and you’ll see (and smell) the results.

Whether in the kitchen, bathroom or laundry room, tricky stains and odors in your home can be a tough job, but with these four tips you’ll be able to eliminate a few messy tasks in no time.

– BPT

Nancy Wynia Associate Broker ABR, CNE, CRS, GRI 800-403-1970 509-990-2742 nwynia@windermere.com

View complete virtual tours at www.NancyWynia.com

STUNNING VALLEY VIEWS

HUTTON TRADITIONAL ne

9710 E. North Rim Lane

w

pr

CLIFF PARK TUDOR

ice

1717 E. 27th Avenue

523 W. SUmner Ave.

Custom retreat on 5 private acres with territorial views. Grand entry leads to formal LR & DR with wall of windows. Cook's island kitchen opens to great room. Gorgeous master suite w/FP adjoins lux bath & walk-in closet. Daylight lower level features full kitchen. Amazing pool, hot tub & cabana ready for entertaining. Superb 60x30 heated shop w/bath.

Separate office adjoins 3-car garage.

4 Bedrooms, 4 Baths $889,000

Completely remodeled Woodloch pond home in Spokane's most desirable neighborhood. Large open floor plan includes high end finishes throughout.

Custom epicurean kitchen features hickory cabinetry, slab granite & stainless steel appliances. New master bath boasts premium fixtures, onyx, granite, marble, tile and glass surfaces. Two Brazilian tigerwood decks.

Five car garage and abundant storage.

5 Bedrooms, 5 Baths $649,000

Magnificent estate sited on enchanting garden filled double lot in historic Cliff Park. Stunning old world charm features beamed ceilings & gleaming hardwoods. Renovations include kitchen island w/ cherry cabinets & granite counters. Elegant living & formal dining room perfect for entertaining. Master bedroom boasts imported chandelier. Continental bedrooms. Carson not included.

3 Bedrooms, 4 Baths $599,000

SUNSETS & STARGAZING

Gorgeous Rockwood Mid-Century

CLIFF PARK CRAFTSMAN

9423 S. Labrador Lane

807 E. Rockwood Blvd.

605 W. Cotta Avenue

Over 10 panoramic view acres. Elegant formal living room with library alcove. Formal dining room with built-in cherry buffet. European kitchen features gas range, hardwood plank floors, adjoining sun room & family room with gas fireplace. Walkout lower level boasts family room w/gas fireplace, kitchenette with gas range, theater room. Outdoor shop with indoor & RV parking. Special solar panel with grid feedback.

4 Bedrooms, 4 Baths $550,000

Beautifully detailed & pristine throughout. Grand, entertaining sized LR includes elegant marble fireplace and picture window. Formal DR opens to covered patio. Nostalgic kitchen with eating nook.

Cherry paneled library/den features black marble FP. Main floor utilities. Lower level boasts oversized family room & hobby/dark room. Spacious corner lot with circular driveway & park like landscaping.

3 Bedrooms, 4 Baths $525,000

Beautiful Two-story sited on enchanting wooded lot.

Living room with fireplace flanked by bookshelves, formal dining room with original built-in buffet.

Updated island kitchen opens to entertaining deck with hot tub. Stunning main floor master suite boasts exquisite tiled bath, walk-in closet & adjoining sitting room/study. Lower level family room, workshop/ studio, br & ba. 2+ car garage. Fenced back yard.

4 Bedrooms, 4 Baths $399,900

BROWNE'S MOUNTAIN RANCHER

WIDE OPEN SPACES

WEST PLAINS PARCEL un

5002 E. Glennaire Dr.

5600 Mudgett Lake Road

r de

n co

tr

t ac

Richland/Fruitvale Rd

Spectacular Views from this gorgeous one-story home. Formal living and dining rooms. Cook's kitchen boasts gas range, eating bar, walk-in pantry & skylight. Family room with gas fireplace opens to covered deck. Master suite with double sink vanity, jetted tub and double closets. Parklike yard. Newer roof. New exterior paint.

4 Bedrooms, 3 Baths $325,000

Country Rustic Rancher sited on 64 pristine acres with Mudgett Lake & Lake Roosevelt views. This stick built 2 bedroom, 2 bath home features open floor plan with great room concept. Cook's kitchen with pantry & garden window. Covered flagstone patio with garden area & small orchard. Large 37x27 farm shop with concrete floor. Wood shed. Crop land planted.

2 Bedrooms, 2 Baths $299,000

Rare find! Close-in acreage zoned LDR - low density residential - with The Fairways golf course views.

Easy access to freeway. Adjoins West Terrace Heights.

Bring your builders!

7.20 Acres $274,500

WHITWORTH CONDO

GARDENER'S DELIGHT

DOWNRIVER RANCHER

Un

r de

n Co

t

ct ra

L SO

518 W. hastings

Gorgeous Fairwood Place Contemporary features formal living room with gas FP. Dining room opens to patio. Country kitchen with eating nook overlooking gated courtyard. Upper level boasts 3 BR & 2 BA. Master suite with fireplace & new viewing deck. Lower level includes family room with gas FP, office/hobby room & full bath.

Oversized 2-car garage. Park-like grounds with community pool.

3 Bedrooms, 4 Baths $223,900

D Un

1314 E. 17th Ave.

Gorgeous Perry District bungalow. Hardwood floors.

Updates include stunning great room, newer kitchen & bath. Upper level bedroom & sitting room.

Lower level laundry, workshop & cellar. Covered front porch. Fenced back yard with raised organic garden beds, vintage cherry tree, honey crisp apple tree, raspberries, strawberries, asparagus & various perennials. Appliances stay.

3 Bedrooms, 1 Baths $174,000

r de

n Co

tr

t ac

3609 N. Sheridan Ct.

Charming one story on garden filled lot. Spacious LR boasts stunning original fireplace, hardwood floors and coved ceilings. Formal DR. Nostalgic country kitchen. Two comfortably sized BRs and updated tiled bath. Lower level features large knotty pine family/rec room and laundry room. Garage that could be used for 1 1/2 car parking, art studio or shop. Newer furnace & AC. Updated electrical 2 Bedrooms, 1 Baths $159,900

TeresaJaynes listing by

4BR & 4BTH | $384,900 Beautiful custom home located on a corner lot in the Little Spokane River Estates. This 4BR/4BTH home has a grand staircase, hardwood floors, window seats & vaulted/coffered ceilings with 3 fireplaces! The Kitchen is newly remodeled with custom cabinetry & stainless steel appliances. The large master suite has French doors that enter into a gorgeous bathroom with travertine tile, walk-in closet and garden tub with views of the immaculately landscaped backyard. There is unique woodwork throughout!

Teresa Jaynes, Broker 509 714-5284

tjaynes@cbspokane.net www.HomeSweetNorthwest.com

Is your space not feeling like a fairy tale? Then call...

Services include: Home Rejuvenation Yard & Gardening Moving & Packing Interior Painting

Professional | Commercial | Residential

Local + Affordable 509.216.1218 Like us on 94

spokanecda.com • JULY • 2015

real estate green clean

Greener cleaner bathrooms save water, time and money

If you’re considering a green

home renovation, or building an ecofriendly house, you’ll likely put a lot of thought into heating and cooling, as well as kitchen appliances. But don’t overlook the value of greening your bathrooms, too.

Environmentally-friendly bathrooms can conserve water and energy, while helping create a healthier home atmosphere by reducing the need for chemical cleaners.

The National Home Builders Association expects growth in the green building market to rise approximately 30 percent by 2016, as reported by real estate website Zillow.

Bathroom renovations continue to be among the home projects with the highest return on investment, so greening yours can save money while you’re living in your house, plus pay off when it’s time to sell.

As you’re choosing eco-conscious plumbing fixtures for the bathroom, keep a few key considerations in mind.

Water conservation Low-flow bathroom fixtures abound, and today’s models are significantly improved over earlier versions that conserved water at the expense of effectiveness and user experience. Look for WaterSense labeled products to help ensure your toilet, showerhead and faucet choices are watersaving, high performing styles.

Products like the VorMax high efficiency toilet from American Standard use less water, yet can provide a more effective flush than standard toilets. The VorMax cleans two times better than comparable commodes, delivering the cleanest flush ever engineered, while using 20 percent less water per flush than typical toilet models.

Replacing standard showerheads with water and energy-efficient options can also help reduce water usage without sacrificing

the user’s experience. From basic models to luxury choices, manufacturers offer a range of water-saving showerheads that produce powerful, fulfilling spray patterns suitable for any bathroom remodeling project.

Installing water-efficient fixtures can help your family use 30 percent less water, according to the Environmental Protection Agency (EPA).

Energy efficiency While bathrooms generally consume less electricity than other rooms in the house, it still pays to keep efficiency in mind when choosing bathroom lighting and ventilation fans. Look for light fixtures that are Energy Star-rated. Replace incandescent bulbs with more efficient LEDs or CFLs. Choose a ventilation fan that can remove humidity and odors from the room while still conserving energy.

While you’re upgrading your bathroom’s productivity, don’t forget that all those hot showers contribute to the bathroom’s overall energy footprint, too. If your water heater is an older, inefficient model, upgrading to a newer Energy Star-rated model can significantly reduce energy bills.

According to the EPA, water heaters are the second highest source of energy usage in the home.

Greener cleaning Chemical cleansers have been linked to allergies, asthma and other respiratory ailments, which could explain why 75 percent of respondents to the J.R. Watkins Cleaning Survey by Kelton said they believe it’s important to use natural products when cleaning around the home. It’s possible to choose bathroom materials that can help minimize the need for harsh chemical cleaners.

Fixtures that perform more efficiently can help you spend less time cleaning and reduce the use of chemicals to stay sparkling and sanitary. Choosing a toilet with an antimicrobial surface that helps prevent the growth of germs, mold and stain can reduce the need for overly powerful cleaning products. And opting for stain-resistant bathroom tiles, grout and countertops can help deter mold and mildew growth while allowing you to clean less.

A greener bathroom can easily be a cleaner, high-performing and healthier room for you and your family to live and grow, with simple choices that can improve the environment, inside and out.

– BPT

n s, salo ticket ore ! t n e v ing, e and m on din es, travel servic

thedealplanet.com spokanecda.com • JULY • 2015

95

Quality, Compassionate Healthcare Our physicians and staff are dedicated to providing quality personalized health care to Spokane's adult population. We offer adult primary care with special interest in chronic disease management and prevention.

Ingrid Lintmaer, M.D. Andrew Chester, M.D. Robert Hustrulid, M.D. Lynn R. Naumowicz, A.R.N.P. Lori Feagan, A.R.N.P.

Gregory Doering, M.D. Michael C. Kerkering, M.D. Kristina K. Swiggum, M.D. Marianne Kartchner, A.R.N.P. Teresa Colley, A.R.N.P

John Sestero, M.D. Brian T. Yates, M.D. David Fischer, M.D. Vicki Stevens, A.R.N.P. Dana L. Jacobson, A.R.N.P.

Lynn A. Kohlmeier, M.D. - Specializing in Osteoporosis and Metabolic Bone Disease

Committed to delivering the highest level of care since 1975.

Call or visit online for more details and a complete list of services.

96

509.924.1950 • www.SpokaneInternalMedicine.com 1215 N McDonald Rd Spokane Valley WA 99216 spokanecda.com • JULY • 2015

HEALTH BEAT

10 3 M e a l D e l ive ry

1 0 4 He art Health 107 Po ol Safety 109 Blo od D on at i o n

Healing foR hurting children

Camp Chmepa

T

by Tamitha Shockley | photos courtesy of Hospice of Spokane

he first day of camp starts like any other, with nervous parents and campers making their way from the parking lot with backpacks, sleeping bags, pillows and a favorite teddy bear or blanket in tow. There are nervous introductions and quiet kids; some tears are visible from both parents and children, and then the counselor steps up and gets down on kid level. “Hi, I’m Jen. Are you Addy*? I think you’re in my cabin. We have a fun game of Jenga going over here – do you want to join us?” There is a small, timid smile and Addy waves goodbye to her mom and walks with Jen to a small

group of other girls her age.

It is a scene that plays out many times across the Inland Northwest each summer – the rite of passage that is overnight camp.

But this camp is different; each of the campers has something in common that will bind them together in a powerful way they will always remember.

spokanecda.com • JULY • 2015

97

Health Beat

Youth & Rescue Horses

Making the Impossible... Possible!

First we rehabilitate the horse...

Then we teach children to ride.

Rescued Horse

How You Can Help:

SPONSOR | DONATE | VOLUNTEER

Our Programs depend on your support:

• Horse Rescue • Riding Lessons • Summer Day Camps • Horse Visitations • Special Introductions HEART programs are offered through: RELATIONAL RIDING ACADEMY

3714 W Anderson Rd | Spokane WA STATE CHARITABLE ORGANIZATION FEDERAL 501(c)3

TO MAKE A DONATION VISIT: www.SpokanesHEART.org

DONATE TODAY!!

98

spokanecda.com • JULY • 2015

As the groups of girls and boys, ages 7-15, find their counselors and start to meet their cabin mates, the noise begins to increase. Suddenly, gone is the shyness and nervousness, replaced by an everlouder mix of laughter, shrieking and the occasional “Ok, let’s calm down a bit” from a counselor. As the small groups head out to find their cabins, getting settled for the next two nights and days, it is amazing how quickly they bond to one another – making new friends, finding common interests and sharing stories.

Later that evening, as everyone comes back together for the official opening of Camp Chmepa, Camp Director Matt starts a game. “Ok everyone, have a seat. Now, if you like pizza – stand up!”

About half the group jumps to their feet, sitting again for the next round. “What about pets, who has a pet at home?” A different group of kids and counselors stand up looking around to see who else is standing. It is when Matt asks, “Who has had someone they love die?” that every child and counselor stands. This is their common ground, and the reason that Camp Chmepa

exists to serve the Spokane community.

A Camp Like No Other Twenty years ago this summer, a small group of dedicated Hospice of Spokane staff and volunteers came together to create a summer camp specifically to meet the needs of kids grieving the death of someone close. Everything about Camp Chmepa is developed with this in mind, even the name of Camp “Chmepa” (juh-MEH-peh) was carefully chosen to represent the overarching goal of the experience – a special place of safety, warmth and connection.

In the Spokane Indian language, Chmepa is a place where two rivers join and become stronger.

It describes a welcoming circle where campers can meet others who have experienced loss through the death of a loved one, unite and find strength.

Camp Chmepa is a mix of activities built around healing and having fun.

Campers spend the majority of their time in traditional camp activities – swimming, arts and crafts, outdoor activities and campfire sing-alongs. “That is an important part of Camp,” says Patricia Valdes, PhD and lead bereavement counselor for Hospice of

Spokane. “We want to create a safe place where kids can learn that they are not alone in their grief. A place where they can process their grief and have fun in a caring community.”

Throughout Camp, cabins come together in larger activities of teambuilding based on age, from challenge courses to a climbing wall, and summertime activities including swimming and the all-important campfire s’mores. There is laughter and silly time, time to just be loud, noisy kids at summer camp. At other times, activities designed to sensitively address issues of grief, from making memory boxes to learning how to recognize and address their feelings, help campers through their grief journey.

Providing a Safe Haven Because of the nature of Camp Chmepa, the staffing ratio is very low, often twoto-one with masters-level social workers and professionally trained grief counselors leading each cabin supported by trained volunteers. For a group of five six-year old girls, there may be three to four counselors.

This is important in maintaining the idea of a safe space where kids can feel comfortable to grieve, and talk to someone if they want to. Some kids talk, some kids color or draw, others just need someone they can trust to be by their side while they sit quietly.

There is organized time for the kids to talk about their loved one, allowing them to share feelings and memories as well as what their experience through grief has been like.

At the beginning of Camp, each cabin group makes a “talking stick” together – a small branch off a tree that they decorate together in a way that honors the people in their lives who have died. As the kids work together, they begin to open up and share – who the person was, what they liked to do, how they miss them. Each story is different. Some kids have lost a parent or a grandparent, others a sibling or a friend; some have lost their loved ones after a long illness, others to a car accident or suicide. For many, away from Camp they may be the only kid they know who has had someone important to them die. Camp offers them an opportunity to realize they aren’t alone, that there are other kids just like them, and they can support one another through their grief.

Throughout the three days and two

Energize your life!

Functional Medicine | Metabolic Assessments Nutrition Management | Lab Testing & Evaluations

Call for a FREE Consultation 801 W. 5th Ave, Suite 104 | Spokane, WA 99204 509.747.7066 | www.themetabolic-institute.com

New Patients Welcome | No Referrals Needed

Creating Beautiful Smiles Braces for Children and Adults

Dr. Aaron Williams DDS, MS

South Hill Location 418 East 30th Ave. • Spokane, WA 99203

509.624.1139 North Spokane 605 E. Holland Ave. • Spokane, WA 99218

509.998.1745

www.combsortho.com spokanecda.com • JULY • 2015

99

Health Beat camp

Make a The Make-Up Studio offers lessons on how to make the perfect face.

The Signature Lesson personalizes your make-up so you are always in fashion.

The Mini Express Lesson provides tips and tricks to simplify your life.

The Teen Lesson teaches young women how to create a natural look.

So go ahead. Make a face at...

(509)455-7430 216 N Bernard, Spokane, WA 99201

www.themakeupstudio.net

*We Ship or Deliver Anywhere!*

Your source for Premium Gourmet Gift Baskets for all Occasions We have more than just Gift Baskets! Visit our Retail Shop to find the perfect gifts & home decor.

11806 E. Sprague Ave Spokane Valley, WA simplynorthwest.com • info@simplynorthwest.com • 509.927.8206 100

spokanecda.com • JULY • 2015

nights of Camp, each cabin comes together several times for a “talking circle” where their unique “talking stick” is passed from one person to the next and they can share their thoughts and feelings. Sometimes kids don’t share, and that’s okay, but other times they are able to talk about the person who died, as well as their feelings and concerns.

Each camper knows when they have the talking stick, it is their opportunity to share – all the other campers and counselors will be there to listen and support them. And for kids who don’t want to talk in a group, trained counselors are always available for one-on-one conversation. Whatever each child needs, the counselors are there to provide it.

“It is really a unique experience,” says Gina Drummond, CEO of Hospice of Spokane. “It is really great to watch the kids come to Camp and have such a fun time, and they also get some tools that they didn’t have before on how to deal with their grief.

It is something we feel is important for every child that has had someone close to him or her die; that’s why we don’t charge for Camp. We don’t want any family to have to decide if they can afford to send their children to Camp.”

As our community’s only nonprofit hospice, it is part of the mission of Hospice of Spokane to provide bereavement counseling services and support throughout our community. Camp is a part of that mission, and thanks to generous donors every child in Spokane, Stevens, Ferry and Pend Oreille counties (the service area of

Hospice of Spokane) who experiences the death of someone close to them has the opportunity to go to Camp.

Making Camp Memories Most of the Camp Chmepa counselors have participated multiple times – including some who were campers themselves many years ago. Talk to any counselor and they will tell you that one of the best parts of Camp is witnessing some of the growth and healing that occurs even over a short threeday timeframe.

Campers may show up nervous or not at all excited that their family signed them up for a “grief camp,” but even after the first night they are having fun; by day two they have new friends and by Sunday morning they don’t want to leave. They have made memories with friends they can relate to, honored the memory of their loved one, learned some new ways to cope with their grief and had so much camping fun they bubble over with excitement when parents and guardians come to pick them up.

As for one camper, whose father was killed serving in the military overseas, her mother’s eyes filled with tears again when she picked her up from Camp. But this time, they were a different kind of tears – tears of relief and joy. “I haven’t seen that smile in months,” she said to the counselor as they packed up the teddy bear her daughter had brought with her and the memory box that honors her dad that she had made during Camp. “Thank you.”

This year, Camp Chmepa will be held July 24-26 at Camp Lutherhaven on Lake Coeur d’Alene. To watch a video of the Camp Chmepa experience, for more information or to register a child who would benefit from Camp, visit www.hospiceofspokane.org or call 509-456-0438. *Camper names and specific identifying details have been changed to protect privacy.

Let us help make yard... your

dream

into a

reality!

We are Spokane’s largest local family owned garden center!

Free gift with purchase when you mention this ad. Expires August 2015.

509-467-5258 | 10120 N Division, Spokane | www.4ritter.com spokanecda.com • JULY • 2015

101

102

spokanecda.com • JULY • 2015

Health Beat meal delivery

Fuel for the Fight

A food prep solution that is trainer approved

by Justin Rundle

Meal delivery services are a hot and growing commodity in the Southwest, and are now available in Spokane. For busy, health conscious people, food delivery services can be a blessing.

Especially when fitness and weight loss goals are concerned; however, if you’re living in Spokane, or anywhere Inland Northwest, finding a truly great nutrition service that delivers pre-made, all-natural meals is hard to come by.

Our Saga and Search For Meal Delivery Services Managing our eating plans as well as guiding Workout Anywhere members in theirs, eating clean is part of our lifestyle and something we practice daily. We provide our members with meal plans ranging from Eat Clean, 7-Day Detox and On-The-Go, recipes and meal prep training, but for some, the extra work of meal prep, planning and food preparation can literally be a deciding factor in whether or not they reach their fitness goal. We’ve always thought that a service that fit our nutrition philosophy, while being natural with well-balanced portions (plus allergy free) would be a game changer for our audience.

For several years, we’ve scoured the Internet for meal delivery services we could potentially use and recommend to our members. From my wife, Jessica’s, figure competing days, we learned about Icon Meals, Diet-to-Go, Hello Fresh and the Fresh Diet, but none stood out to us as much as Freshly.

Freshly, Formerly Known as F3 Foods I contacted F3 Foods almost two years ago to begin asking questions and to learn more about their nutrition philosophy and systems for serving fresh, pre-packaged meals. At the time, they could only deliver foods in the Southwest and California, since they are based out of Phoenix, Arizona. Perishable food made their delivery service limited only to those lucky enough to live within a short, deliverable distance. So, this ultimately ended our interest in food delivery services.

This year, I decided to research F3 again, hunting for deliverable fresh, healthy and nutritious foods, and I found Freshly. I quickly emailed and called the company to find out more, and learned that with the new branding, came the logistics to ship meals all over the west coast and western parts of the United States. We were thrilled and quickly ordered our first Freshly six meal pack.

The Official, Freshly Review After a few days, our Freshly foods arrived and we couldn’t be more excited to try them.

From the site, we were able to pick through a plethora of correctly portioned, low-carb meals that are all gluten-free, natural and have the option of being dairy free, too.

Our food arrived in travel friendly coolers and only took a couple days to deliver.

After opening up the packaging, our choices from the site were the Denver Omelet, Turkey Chili, Chicken Rustica, Ham & Cheese Omelets, Protein Bowl, Zucchini Goulash, Roasted Apple & Fennel Pork

Chop and Chicken Parmesan.

We know what you’re thinking.

How could all of these gourmet meals possibly help one with their weight loss and fitness goals? Finding that out, plus ensuring there was great taste, were our primary objectives for the review of the overall Freshly food experience.

Were we surprised? Yes we were, and in a good way! Each meal delivered a low to moderate carb meal that was insanely delicious and nutritious. After a couple minutes in the microwave, the meal was defrosted, hot and ready to serve. If you are making this one of you main meals, staying on track with fitness and nutrition goals is a certain reality.

Watch the Video Review In addition to our written review, we wanted our followers and readers to see our real time response to the Freshly meals. You can watch this video review on YouTube: www.youtube.com/watch?v=XlXAYnxOBS8.

Freshly was so excited by our response, that they offered us an exclusive one-time discount for our Spokane Coeur d’Alene Living readers interested in trying on-the-go meals.

Simply go to Freshly.com and use promo code RUNDLEFIT for 50% off your first order.

Final Thought If you have further questions or need help determining which plan is for you, don’t hesitate to ask either Coach Jessica Rundle or myself. You can do this on our site WorkoutAnywhere.com, our Facebook page RundleFit and our Twitter handle (WorkoutAnywhere). We would love to hear from you no matter what your fitness or nutrition question is.

Keep eating clean, friends!

Justin Rundle is a Certified Personal Trainer with eight years of training experience. He holds a Bachelor’s degree from Whitworth University, and is the Mount Spokane High School Strength and Conditioning Coach, the Mt. Spokane Varsity Defensive Line Coach and the owner of www.workoutanywhere.net (online personal training and dieting assistance).

spokanecda.com • JULY • 2015

103

Heart Health Facts

by Hanna Martin

We “ ” our hearts year round, and want to keep them in great health. Here are some of our favorite heart health tips we read this month: “Every day, your heart beats about 100,000 times, sending 2,000 gallons of blood surging through your body.” (WebMD’s Amazing Facts About Heart Health and Heart Disease,

by Stephanie Watson) “A man’s heart weighs about 10 ounces, while a woman’s heart weighs approximately 8 ounces. Not only is a woman’s heart smaller than a man’s, but the signs that it’s in trouble are a lot less obvious. When women have a heart attack — and more than a half million do each year — they’re more likely to have nausea, indigestion, and shoulder aches rather than the hallmark chest pain.” (WebMD’s Amazing Facts About Heart Health and Heart Disease, by Stephanie Watson) “Together, all of the arteries, veins and capillaries in the body are long enough to go around the world more than twice. The body’s system of blood delivery is over 60,000 miles long.” (Everydayhealth.com’s Inside the Human Heart: 10 Fast (and Fun) Facts, by Jamie Dalessio) “Coffee drinkers are less likely to be hospitalized or worried about heart rhythm disturbances, even though the caffeine in coffee can make the heart beat faster, finds a surprising new study by the Kaiser Permanente Division of Research in Oakland, Calif.”

(Health.com’s 11 Surprising Facts About Your Heart) “Excess sodium boosts blood pressure, and high blood pressure is a leading cause of heart disease. The national health care costs for treating these illnesses are sky-high. Earlier research estimated national medical savings ranging from $10 billion to $24 billion with a daily 1,200 milligram (mg) reduction in sodium intake.” (American Heart Association) “Heart-Healthy Cookout Idea: Go fish! Fish, especially oily fish like tuna and salmon have great nutritional benefits including omega-3 fatty acids. Rub a fillet with lemon juice and parsley or rosemary for enhanced flavor.” (American Heart Association) “Summer Tips for a Healthy Heart: Exercise and hydrate! Drink plenty of water before, during and after physical activity to avoid dehydration. For low-calorie flavor, add slices of your favorite fruits such as melon, oranges, berries or even cucumber or mint to a pitcher of water and refrigerate for two hours.” (American Heart Association) 104

spokanecda.com • JULY • 2015

Apartments include:

Large 1 & 2 Bed/2Bath, Full Kitchen w/Appliances, Washer and Dryer in each unit.

(509) 921-0249 www.BroadwayCourtEstates.com 13505 E Broadway, Spokane Valley

• Gourmet Dinner Menu • Continental Breakfast • 24 Hr Emergency Call System • All Utilities

Included in Rent:

• Indoor Pool • Transportation Service • Free Wi-Fi Internet • Housekeeping

• DIRECTV Included • Onsite Exercise Facilities • Life Enrichment Programs • Greenhouse/Raised Bed Gardens spokanecda.com • JULY • 2015

105

Proudly serving Spokane’s South Hill for 22 years 2921 E. 57th Ave • Spokane, WA 99223 • 509-448-5800 • www.goldsgym.com/spokanewa

After

Emily Powell

Before

Emily Powell had always been overweight. Her size had always held her back from participating in any recreational activities or doing anything that required any physical activity. She covered her body entirely, even in sweltering heat, in order to hide herself. Like so many others, she felt helpless and unable to change her life.

In 2012, Emily gave birth to her first child after gaining an additional 60 pounds. Her highest recorded weight was 273 pounds. Seeing that number on the scale was her last straw – she knew she needed to change in order to be a good mother. Once her son was old enough to be placed in the day care, Emily signed up at Gold’s Gym on the upper South Hill. This was the first step in a long line of decisions that would change her life forever.

After months of utilizing the same pieces of cardio equipment, Emily decided to take advantage of the free personal training session that comes with every Gold’s Gym membership. She met with certified personal trainer April Kennedy and quickly realized that she needed

help from a professional in order to attain her weight loss goals. She began seeing April once a week and immediately started seeing incredible results. She could even run for the first time in her life. Emily gained not only a personal trainer, a nutrition coach, and a support system, but also a lifelong friend. “I could not have been nearly as dedicated or successful without April’s constant support and encouragement,” says Emily. “The workouts were tailored specifically to my needs, and the extra accountability was what really pushed me to give it my all. She truly changed my life. I am forever grateful to her. She holds a very special place in my heart.”

More than two years later and Emily has lost 100 pounds and more than 50 inches overall. She went from a size 24W to a size 10. She has participated in multiple 5k races and is thoroughly enjoying her newfound body and lifestyle, but her journey is far from over. She has created both a Facebook community and a fitness blog in hopes of inspiring others who may be stuck in the same rut that she was. “I want to inspire other people who may have no one else to build them up,” Emily says.

“I want to create a community that supports and encourages one another in a world where people are tearing each other down at every opportunity.

Together, we can achieve so much more than we could ever achieve alone.”

To follow Emily’s journey, visit her blog at whomovedmycheesecake.blogspot.com or join her Facebook community at www.facebook.com/emilyscheesecake

Health Beat pool safety

Health District Encourages Community to Pool Safely Courtesy of Spokane Regional Health District

Swimming is meant to be fun and healthy and to ensure it is

for all adults and children here, Spokane Regional Health District (SRHD) is launching its Pool Safe campaign. Aimed at reducing drowning and illness risks associated with having fun in pools, the campaign is the perfect complement to warm weather in the Inland Northwest. The campaign’s variety of colorful illustrations show simple measures people can take at both public and private pools to waterproof themselves and loved ones from drowning and illness risks.

Drowning is a leading cause of injury death for children ages 1 to 4 (toddlers) nationally. For people of all ages, drowning is the fifth leading cause of unintentional injury death. And for every child who dies from drowning, another five receive emergency department care for near drownings that can cause brain damage and result in long-term disabilities. The good news is that

Drowning Prevention at Home At home and in other residential pools and spas, specific to drowning, the campaign emphasizes combining safety measures. This is called adding “layers of protection.” Illustrations encourage individuals to focus on always watching children in or around water, while also ensuring there are barriers and alarms installed for additional protection. Enroll children in swimming lessons early and put weak swimmers in life jackets. And always be prepared for an emergency.

Drowning Prevention in Public In public pools, Pool Safe specifies hazards to be aware of and how to prevent

drowning can be prevented and Pool Safe makes prevention easy.

When it comes to pool contamination and illness, swimmers are the main culprits for dirtying a pool. Swallowing water that is contaminated with germ-containing poop can cause diarrhea— this is one type of recreational water illness (RWI). On average, kids have about 10 grams of poop on their bottoms (the weight of about four pennies), which gets rinsed off in the pool. When someone is ill with diarrhea, their poop can contain millions of germs.

“When you go swimming, you share the water—and the germs in it—with every other person who enters the pool. It takes just one person to contaminate an entire pool,” said Julie Awbrey, SRHD’s Water Recreation program manager. “That’s why all swimmers need to take an active role in preventing the spread of germs and this campaign is meant to show them how.”

them. Always watch children in or around the water—lifeguards are not babysitters.

There is no substitute for supervision. Put weak swimmers in life jackets and be prepared for an emergency by learning CPR and keeping a phone with you. To prevent a child being trapped underwater in the pool’s suction drain, teach swimmers not to play near them.

Recreational Water Illnesses at Home To prevent RWIs—when germs or chemicals in a pool make someone sick, the campaign encourages several prevention steps including staying out of the water when ill—including up to two weeks after symptoms have stopped—and showering with soap before getting into the pool.

The campaign also emphasizes not drinking pool water and if an individual has to pee or poop, to not do it in the pool!

Recreational Water Illness in Public Many of the same prevention tips for illnesses at home apply for public pools.

Additionally, fact sheets for the campaign also cover common myths associated with RWIs, like ‘chlorine kills germs in a swimming pool right away’ or ‘a strong chlorine smell means lots of chlorine in the pool’. For the facts about these illnesses and more data and tips, the fact sheets are a great resource for the community. To view the entire campaign and related fact sheets, go to srhd.org/ poolsafe.asp.

Information can also be found at www.srhd.org. SRHD’s web site offers comprehensive, updated information about Spokane Regional Health District and its triumphs in making Spokane a safer and healthier community. Become a fan of SRHD on Facebook to receive local safety and wellness tips. You can also follow them on Twitter @spokanehealth. spokanecda.com • JULY • 2015

107

108

spokanecda.com • JULY • 2015

Health Beat donate blood

INBC Asks Donors to Maximize Donations to

Help Save Cancer Patients

by Haylee Rippee

More often than not,

blood recipients are thought of in the most extreme cases, usually involving trauma patients and surgeries. In reality, more than 30 percent of blood donated every day goes to cancer patients.

With a growing number of cancer patients seeking treatment facilities in the Inland Northwest, the demand for life-saving blood products is growing exponentially. As the region’s only supplier of blood, the Inland Northwest Blood Center (INBC) is feeling the trending demand for platelets; a “Band-Aid” component of the blood needed to prevent bleeding, but more importantly – given to cancer patients for the chance to live.

Maintaining a reliable platelet supply on shelves is difficult, though. Compared to the 42-day shelf life of red blood cells, platelets must be transfused within five days; meaning INBC now needs even more platelet donors than before. “When only 38 percent of people are eligible to give and less than 10 percent actually do, meeting these increasing demands becomes challenging,” says INBC President and CEO, Jeff Bryant.

In fact, INBC’s most loyal Baby Boomer donors are becoming increasingly deferred due to various eligibility hindrances. As a result, INBC has started asking their A+ and B+ donors to switch from whole blood to platelet donations, just to meet local demands.

Every day, INBC needs 200 blood donors to ensure a safe blood supply. With anticipated rising platelet demands on the horizon, INBC is asking donors to be flexible and consider donating what is needed on the shelf that day. If you are not a donor, consider this – one donation saves three lives. By donating blood, you give patients the indescribable gift of hope and new life.

As a not-for-profit organization, INBC relies on vital blood donors, volunteers and financial donors to help save lives on a daily basis.

Haylee Rippee is the development and communications coordinator at INBC. For more information or to schedule your life-saving appointment, visit www.inbcsaves.org or call 800-423-0151.

Grapetree Village | 2001 E. 29th

New Patients Welcome Appointments Available Monday through Friday

509.534.4600

2009-2014 Reader's Survey

BEST DENTIST 2009 - 2014

spokanecda.com • JULY • 2015

109

metro talk social capitAl

Soc ial Cap

Social capital is the capacity of a community to organize themselves to create the community in which they want to live and work

Reverend Deb Conklin

ital

by Paul K. Haeder photos by Makenna Haeder

An Investment in our Culture The universal question is:

what makes for a good community or a strong family or supportive team? I asked a wide variety of people to help contextualize and characterize what social capital and social movements can do to build a “community of sharing, fairness and resiliency.”

Even after getting responses from a minister, a director of a non-profit peace organization, a membership coordinator of a business chamber, a professor of social work at EWU, and a Pittsburgh author/leader in the social capital discourse, as well as excavating my more than 11 years working in Spokane with every sort of “community” imaginable, the

110

spokanecda.com • JULY • 2015

truth is we have nothing really more powerful to count on than “community.”

For Christopher Zilar, membership director for Inland Northwest Business Alliance, social capital is paramount to everyday interrelationships. “Social networks have value, whether it be a child playing on a youth sports team or a business owner attending a meeting. Social capital is the sort of currency one spends when networking; it’s the ability to persuade others or control the conversation within one’s social network.”

A New Spirituality – Community Rising

Interestingly, asking a Spokanite who’s deeply ensconced in social systems and community healing and activism the same question, what is social capital, we get a similar answer: “Social capital is the capacity of a

community to organize themselves to create the community in which they want to live and work,” says Reverend Deb Conklin, spiritual director of Liberty Park United Methodist Church. “It includes awareness of how we impact both the world around us and our neighbors. It includes the willingness to work to move from the world as it is to the world that we want.”

Rev Deb (as she calls herself) has been in Spokane going on 20 years, working in a shrinking congregation, something she likens to “hospice” work – taking care of the dwindling (dying) churches she serves.

Conklin, as do many social capital incubators and growers, looks for a different way to reach people in their hearts and their minds to do the good work that is the foundation of “community.”

“That ‘something different,’” Rev Deb says, “has been to work to grow community around the work of discipleship instead of around worship. Our formal incarnation of this is called The Oak Tree. We do not have a weekly worship. Instead, our weekly gatherings are conversations about current events and moral issues. We also have seminars – about three or four times a year we offer a four to six week series on specific topics.

We’ve studied David Korten’s work on building a New Economy. We learned about the Mondragon model of worker-owned cooperatives. We’ve studied issues of embodiment and media propaganda about our bodies, and issues of food justice.”

Other transplants to this area working on disseminating what it is about our propaganda systems and lack of justice include an expert on exploitation of girls and women in the sex “trade” business of disembodied humanity.

involvement in their annual Action Conference because for Moore it’s vital to know how community social change agents, like her, might best be both mentors and teachers for the next generation: “We ask them things like what do they need from community organizations, what do they care about, what do they not want from other activists,” says Moore. “The answers have a clear pattern. They tell us, ‘we want to see your face at our meetings.

Give me a chance to learn. I need your wisdom, not your cynicism.’ For me, the lesson is clear: approach youth, listen to youth, believe in and make space for the rightness of their perspective. Support youth as leaders of today, not just of some mythical tomorrow.

Many youth see very clearly the crises we are

in as a society. We ask them to name their own values and we support them in leading change around those values.”

Communities of Diverse Abilities

I had a chance to listen to and speak with the keynote presenter at the Employment First conference in Bend, Oregon, where more than 300 professionals working in job development for youth and adults living with disabilities gathered at what is called, “Meet at the Mountain.” Al Condeluci is an energetic Italian-American who teaches university courses on social capital and is also the CEO of CLASS, Community Living and Support Services, and teaches at the University of Pittsburgh. His definition of social capital is framed around creating better cities.

Going Abroad to Know One’s Capacity

An assistant professor in the School of Social Work at Eastern Washington, Bipasha Biswas instructs the next generation of social workers to tap into the power of community, and sometimes that has to be through international work. That means for some students, they get to travel with Biswas to learn about community building in her homeland of India.

She’s clear that social work is not a clockin/clock-out profession. “We cannot do social work 9 to 5 because poverty and domestic violence do not stop at 5 p.m.,” she says. “Social work is my identity. Social justice is my faith.”

Both the professor and the clergywoman have worked locally around poverty, social justice, and the Occupy movement, most notably with Spokane Alliance and Peace and Justice Action League (PJALS) of Spokane. Liz Moore is the executive director of PJALS, having been associated with the nonprofit for 24 years. Her take on “social capital” is simple and focused: “Relationships informed by respect and a track record.”

While fighting for sanity inside our state’s justice system and against Washington’s death penalty, Moore also looks to youth as a bright light not just on the horizon but in the present to illuminate a pathway toward a sustainable future. PJALS embraces youth

Relationships informed by respect and a track record.

liz moore

spokanecda.com • JULY • 2015

111

metro talk social capitAl

“Social capital is at the core of a caring society,” Condeluci told me. “When people know each other, they are more prone to watch out for each other. They are more apt to be reciprocal, and to be kind. To this end, if people in a community develop more connections they will want these friends to have the same things they have (or aspire to). This translates to better schools, transportation and other community amenities.” Condeluci was in Spokane a few months ago at Spokane Summit.

No More Business as Usual

From a business standpoint, according to Condeluci, social capital can either be positive or negative, and he uses the gang as an example of social capital used to bring

together people with similar goals and backgrounds but whose end game is doing harm.

“Social capital is not positive or negative,” says Condeluci, who is author of several books, including Social Capital: The Key to Macro Change. “Those elements are driven by the people you relate to and influence from those social connections. Consider gangs, which use social capital and the power of affiliation to do negative things. Remember your mother trying to pick your friends.

She understood the positive and negative aspects of social capital.”

For Rev Deb, PJALS’ Moore and EWU’s Biswas, social capital is an infinite blessing, but economic capital is a true leveler and gatekeeper to billions of people’s destinies globally, tens of thousands here locally.

Social networks have value, whether it be a child playing on a youth sports team or a business owner attending a meeting. Social capital is the sort of currency one spends when networking; it’s the ability to persuade others or control the conversation within one’s social network.

Christopher Zilar 112

spokanecda.com • JULY • 2015

Biswas works in her country around HIV/ AIDS prevention in the Sundarban islands, and also assists with Spokane AIDS Network. Her academic studies are characterized by looking at cultural elements intersecting with poverty and with stigma related to women, marginalized and oppressed people. “This refers to a nexus of poverty, gender inequality, trafficking, violence against women,” she told me. “Ask the ninety-nine percent of women trafficked into prostitution in India – the root of the story is the same: poverty. Wait for a maximum of six months after the Nepal earthquake – you will see a flooding of young girls in brothels in places like Bombay.”

The United Methodist Church spiritual leader sees direct action around corporations as a way to make social change real.

“The only way we change leaders of big business is to find ways to hit their pocket books,” says Conklin. “I believe that means that we organize local economic institutions: a community bank, a local currency, workerowned cooperatives, small entrepreneurial projects. We do everything we can to move our money out of big banks and withdraw our business from the big corporations.”

For the University of Pittsburgh adjunct, he sees social capital as the lynchpin to local change, which translates into large change, or tipping points: “When we think about specific agendas like jobs, or housing, social capital can offer better strategies than large legal initiatives,” says Condeluci. “That is, when people know people, we are able to circumvent some of the legal or policy barriers that can get in the way. In the job development area, mom/pop shops that have greater flexibility offer more realistic stepping stones for people who have traditionally been left behind.”

When we consider Inland Northwest business, INBA’s Zilar sees young people as both intentional and strategic in their desires to go into business to be part of the local social capital of business. “I am very excited about how our young adults are driving businesses and corporations to live according to a mission,” says Zilar. “More and more businesses – especially those owned by young entrepreneurs - are businesses of intent, i.e. not in it just for the money. I see so much potential good in terms of young people becoming business owners. And part of that is because

of their sense of connectedness to the world.”

Sustaining the Sustainable – We Are All in this Together

Ironically, I’ve been involved in this concept of reinventing community and planning sustainable communities around the five E’s – Equity, Environment, Education, Economy and Energy – while also intersecting with folk like PJALS’ Moore and Liberty Park UMC’s Conklin. These women, like many community social change agents in Spokane, see the big picture in almost every action, every breath they take.

“I think Industrial Areas Foundation has one of the most effective strategies for empowering communities,” says Conklin.

“One of the fundamental principles is that you never do for others. You help people realize that they can do it themselves. So IAF puts a great deal of effort into teaching everyone who is interested (not just the formal leaders) how to be an effective community organizer.”

There is this push-pull inertia around empowering communities to tap into the most basic yet foundational aspect of social capital – participatory democracy, community-directed growth, and community-based action. Some might even call into question the role of capitalism in destroying communities and Balkanizing us so we fail to see the power in numbers and mass protest movements.

For Bipasha Biswas – whose classes on women’s rights, and human rights with the School of Social Work and with Women’s and Gender Studies at EWU define her focus – she sees dysfunction created by the forces of individualism and consumer capitalism our youth face.

“I come from a socialist country where family instead of the individual is the unit of society,” she says. “Capitalist values of profit at any cost does not allow for community building without significant challenges.

Young people in this country grow up with mixed messages, such as, corporations are people. I would say it is much harder to take an inward look without seeing the outside world. I encourage my students to join the Peace Corps and travel outside their comfort zone to get a sense of what diverse communities look like and how sharing resources is a way of life instead of a communist agenda.”

Interestingly for Zilar, whose mission is to grow the business base of Inland Northwest Business Alliance, community resiliency is an oversimplification of a confluence of factors. “Community resiliency is too complex an issue,” he told me. “You cannot define one problem or one solution. Nonetheless, factors to community resiliency may include the overall health of the community, the diversity of industries, the mindfulness of infrastructure planning, the educational opportunities, etc. I suspect that thinking in silos contributes to problems, whereas systems thinking contributes to solutions.”

In the end, social capital tied to building community means coalescing together and finding power in numbers and dominant similarities – 80 percent of people in the U.S. have about seven percent of the economic power, while 20 percent control 93 percent.

We are powerful in numbers, not economic might.

For PJALS, which has been at the forefront of peace movements, the action toward police accountability and educating around social action, real power can be gained in grassroots movements, with our embodied social capital. “The dominant model of power tells us that the folks at the top hold the power, and they act upon the rest of us through laws, norms, myths and institutions that perpetuate and enforce this distribution of power,” says Moore. “That’s accurate; however, it’s also accurate that to use a people-power model that turns that model on its head. We the people hold the power.

We have our own individual and shared autonomy and authority. We can choose to abide by and cooperate with the dominant model. Or, we can withdraw our consent. We can choose not to cooperate with the norms, myths, and laws, and we can change them.

To me, it is fundamental that in order to have an empowered community we need to start with a belief in the power of the community members, the power of everyday people.”

Paul K. Haeder is a freelance writer who worked in Spokane as a community college instructor and journalist for over 11 years.

The positions taken in Metro Talk columns do not necessarily reflect the views of Spokane Coeur d’Alene Living magazine’s publisher or staff.

Book your charity event or gala and Bozzi Media will help promote it!

For promotional details please call Bozzi Media 509-533-5350

For more info please call

509.795.2030

chateaurive.com spokanecda.com • JULY • 2015

113

Auto Wrecking Becomes Auto Recycling: Where Cars Go At The End Of Their Lives

by David Vahala

W

hen I was six, my buddies and I used to visit an auto wrecking yard near our neighborhood in Renton, Washington. I remember it as a secret world – narrow trails through the woods behind our homes, slipping under a barbed wire fence and climbing in and out of old cars, always pretending to be driving somewhere.

We only chose cars and trucks that had decent interiors – no ripped up car seats for us. Rows and rows of classic Chryslers, Hudsons, Studebakers, Chevys and Fords – big American cars with creaky doors and cracked windshields awaited us. We’d slide behind big steering wheels, barely able to see over them, and pretend we were driving to California or Canada. It was so much fun to try out all the different cars; even big trucks and old buses. Road trips to our dreams!

We didn’t exactly have the permission of the wrecking yard managers. They’d chase us out of there if they could find us. It was always exciting to be chased – they could

114

spokanecda.com • JULY • 2015

never catch us because we’d hide among the hundreds of cars and just slip under the barbed wire anywhere along the fence line and disappear into the woods.

If I wasn’t born a car guy, no doubt those early experiences, along with my dad always working on cars, and continuing with high school auto shop classes, predisposed me to being passionate about cars. Ten years later, I’d return to wrecking yards, this time with permission, in the Kent Valley and South Seattle to pull parts myself for cars I was working on – a bumper here or a fender there. I’d even pull motors with the help of wrecking yard “parts pullers,” the men whose job was to help customers remove bigger parts or even engines. With toolbox in hand, I’d walk rows and rows of cars in various states of damage and disrepair.

Sometimes, I’d look at a car and realize someone probably died in a car crash in it.

Kind of eerie.

Several years ago, I was restoring a 1972 Ford Pickup and needed a power steering

gear box. I visited Whitey’s Wrecking in north Spokane and while watching the yard mechanic remove the part, I struck up a conversation and asked him if he did any work “on the side?” The next day, he came over to my home, removed and replaced the steering gear for my project truck in exchange for $50.00 and dinner. Whitey’s, with over 1,000 vehicles in their inventory, is one of several used vehicle parts yards in Spokane offering new and used auto parts at affordable prices. Whether they pull the part or you do it to save even more money, auto parts businesses are thriving. A family owned and operated business since 1960, Whitey’s has built a reputation for providing honest service and quality used parts.

Recently, I sort of took a “drive” down memory lane when I visited Spalding Auto Parts (and now auto wrecking has changed to recycling) to hunt for the linkage for a glove box handle for a 1997 Jeep Grand Cherokee. I was helping my son-in-law recondition his Jeep in preparation to sell it. The glove box was permanently locked several years ago when a part broke inside the lock mechanism. My first stop was the Jeep dealer who told me they no longer stock parts for that old of a vehicle and they suggested I try Spalding.

My next stop was Spalding’s huge yard off I-90. A young man behind one of the many counters asked what I needed, took my name and said they’d call me shortly. In about 10 minutes, another young man called out my name in the “waiting room” and off we went in what he called his “junkyard dog vehicle.” It was a “recycled” Ford Ranger pickup, dusty and pretty banged up – it looked just like it was one of the wrecked vehicles in their yard. It was. With a little bit of work, it had been re-purposed into a parts puller’s yard truck. We drove down several rows of old Jeeps until we found some from that era. Second one we looked at had a glove box hiding among a pile of parts inside the interior of the vehicle. Sure enough – the handle and linkage in perfect condition and even the right color. The young man disassembled it and I had my part. We drove back to the office and I paid $8.00 plus tax.

Founded in 1934 by Dolph Spalding, the company has grown along with the community and currently provides employment for 190 people. Much has changed since 1934; however, the company’s enthusiasm for providing excellent service

is still strong and using modern salvage techniques has ensured their continuing success. Spalding is also a member of the Automotive Recyclers Association.

Since 1943, the ARA has represented the automotive recycling industry, which is now estimated to have $7 billion in annual sales in the United States. The goal of the ARA is to further the automotive recycling industry and its benefits to the environment and society by assisting members through various services and programs. The ARA encourages aggressive environmental management programs to assist member facilities in maintaining proper management techniques for fluid and solid waste materials generated by the disposal of motor vehicles.

Interesting fact: approximately 11 million vehicles are recycled each year in the United States. These automobiles still have a purpose by harvesting the metal that is contained in them. The vehicles are crushed, shredded and the metal is recovered for recycling, while the rest is put into a landfill.

The typical passenger car consists of about 65 percent steel and iron by weight. The shredder residue of the vehicles that is not recovered for metal contains many recyclable materials, including 30 percent polymers and 5-10 percent residual metals. Currently, 75 percent of all the materials are able to be recycled. As the most recycled consumer product, end-of-life vehicles provide the steel industry with more than 14 million tons of steel per year.

Spalding Auto Parts is the largest auto recycler in the Inland Northwest. Located on 50 acres in Spokane Valley, they dismantle approximately 3,500 vehicles annually.

“Salvagers” reclaim about 80 percent of the materials of a car or truck and, along with the fluids, also recycled. An additional 10,000 vehicles are purchased for placement in the “Pull & Save” yard where they’re available for do-it-yourself walk-in customers who find and remove needed parts using their own tools. After the useful parts are removed from a vehicle, a hydraulic car crusher crushes it.

The hydraulically operated machinery used to compress the metal remains of a junked car crushes vehicles, which take up less space when stored and transported via truck or train to a recycling facility. I’m sure you’ve seen trucks loaded with flattened cars stacked high or cubed vehicles on I-90. The question is: can you recognize the makes

2417 N. Astor Spokane, WA (509) 483-6843

www.spokaneautobodyrepairs.com spokanecda.com • JULY • 2015

115

Serving Spokane for 36 Years!

618 W. Francis Ave. | Spokane, WA 99205 | BobsServiceWA.com

Quality From The Start Complete Auto Center Foreign & Domestic Auto Repair

• • • • • • • • •

Tires/Wheels Brakes Tune-Ups Electrical Clutches Transmission Alignments A/C Service Computer Diagnostics

464-6918

Rohrer's Select Cars Specializing in Collectable Classic Cars Since 1964 1120 W. 2nd Ave. | Spokane, WA 99201 www.rohrersselectcars.com

ALWAYS A FREE CAR SHOW

(509) 747-0235

Open Tues-Fri: 10am-4pm 116

spokanecda.com • JULY • 2015

and models of the crushed cars? I can!

It’s fascinating to watch the machine at work. Most modern car crushers use a hydraulic press – a large motor powers a pump that pushes hydraulic fluid to drive large cylinders. Using principles of forcemultiplication, a hydraulic system can generate over 2,000 psi and impart more than 150 tons of crushing force onto a pile of scrap cars, up to six at a time, or a large truck or one bus. Check out the many YouTube videos.

Auto recyclers offer a wide range of used auto parts – everything from body parts, such as hoods and fenders, interior pieces to engine parts, complete engines, suspension components and transmissions. Many people don’t realize if they have a cracked taillight or broken a side mirror, a used auto replacement part is much more affordable than the factory part. In addition, Spalding Auto Parts offers engine and transmission replacement service for most makes of cars and trucks. Depending on inventory, Spalding can usually provide new, used or rebuilt engines and transmissions. All work (parts and labor) has a six-month warranty.

Salvaging methods are continually being refined and advanced to ensure total customer satisfaction. Spalding Auto Parts continuously acquires the latest repair equipment and maintains the highest standards in personnel training to meet the ever-changing recycling trends of cars and trucks of all makes, new and old.

Transporting salvage vehicles has also given Spalding Auto Parts a keen insight into the rights and wrongs of moving non-running vehicles safely.

If you have a non-running used (junk) car on the side of your home or in your backyard (maybe you’d like to recommend this to a neighbor?), you can sell your car to an auto recycler for its weight in scrap metal.

Generally about $300-$500, plus they haul it away. Better yet, do regular preventive maintenance on your vehicles so they won’t have to be hauled away!

Happy Motoring!

David Vahala is a Certified Car Guy, having owned 28 vehicles so far (but who’s counting!)

He works part time as an auctioneer assistant at Dealers Auto Auction Northwest and enjoys driving his two Porsche’s, a 1988 944 and 2000 Boxster.

Tire & Automotive

Best Auto Repair 2006 -2014

• Tires/Wheels • Engine Repairs • Shocks/Struts • Mufflers • Towing Available • Transmissions • Tune Ups • Batteries • Brakes

1126 W. 2nd Ave. | Spokane, WA 99201 | 509-747-5371 523 N. Pines | Spokane, WA 99216 | 509-321-7243 mechanicspride@gmail.com spokanecda.com • JULY • 2015

117

Customers served: Commercial, Professional, Medical, Insurance, Real Estate, Publishing, etc.

A perfect setting for all your business meetings.

Centralized office space in a beautiful setting.

One of the most important assets offered by the Tapio Office Center is its close proximity to the Spokane business pulse. Located just off the Freya exit on interstate 90, the facility is positioned between bustling downtown Spokane and the busy Spokane Valley. Easy access to South Hill, Valley, and Downtown. Free Parking. Free Conference Room Facility. On-Site Restaurant, Lounge and Deli Service. Tenant Improvement Packages Available. On-site Building Engineer. Beautiful Landscaped Office Park.

Brown Flag Bldg. | 104 S Freya | Ste. 209D | Spokane, WA (509) 535-3619 | www.cloningerandassoc.com

Office Center

SRM Spokane Baby dreams? Finely tuned fertility care is now available right here in Spokane.

S

eattle Reproductive Medicine opened its doors in the Seattle area in 2004. Since then SRM has helped many families come to fruition. SRM Spokane – serving Eastern Washington, Northern Idaho, Northeastern Oregon, and Western Montana – opened in the Spokane Valley in October 2013 with Dr. Brenda Houmard as the lead physician. In the summer of 2014 they added Dr. Thomas Fisher in response to growing community demand.

Infertility treatment is so much more than what you see on TV. “When people think of going to an infertility clinic, it seems they immediately think they will need to do In Vitro Fertilization (IVF). While we offer these services and some couples do need to use this technology, the vast majority of couples can conceive with less invasive treatments,” says Houmard.

Both Houmard and Fisher are fellowship-trained reproductive endocrinologists offering over 30 years combined experience in fertility technology, both committed to listening to patient needs and concerns before helping families discover therapies and treatments most-specific to their needs. SRM Spokane offers all of the latest techniques and facilities for IVF, genetic screening, surgical services, egg freezing, fertility analysis and hysterosalpingogram (HSG). They also offer counseling, acupuncture and nutritional education to ensure patients’ optimum health. The entire SRM team actively contributes to research in development of reproductive medicine techniques and maintains patient care focused on health and safety.

The practice has grown considerably in its first year and a half in Spokane, leading SRM Spokane to believe the more the community and region learns of their services, the more dreams they can help make come true. If you are curious or would like to learn more, SRM Spokane offers seminars and education on a regular basis. Call or visit the website for more information.

15920 E. Indiana Avenue, Suite 200, Spokane Valley | (509) 321-5660; toll free (877) 777-6002 | www.srmspokane.com

spokanecda.com • JULY • 2015

119

20

15

R

e

s

t

a

u

r

a

n

Menu Guide

What will it be tonight?

t

Sushi and sake, burgers and beer, or steak and wine? Maybe just skip the dinner all together and head straight for the cupcakes and Champagne?!

When it comes to picking where to go, and what to eat, it often leaves us saying to friends and family, “I don’t know, where do you want to go? What sounds good?” Sometimes picking a dining destination can be a task that is more chore and challenge than fun and worth fighting for.

Maybe it is because there are too many great options from which to pick? Oh, what a problem to have! Spokane and the surrounding areas are flush with fabulous food spots, restaurants, pubs and eating destinations. That should be a blessing rather than a curse! So shake off the “I don’t know where to eat!” thoughts, and let us help you find where to chow down in this town. The options are many, so get ready to take a bite out of Spokane’s restaurant scene!

120

spokanecda.com • JULY • 2015

Spokane's Premier Caterer for over 20 years!

Take out, lunch and dinner daily.

Caterings for all occasions & budgets.

Wait staff available.

Delivery available-fee may apply.

509.458.5234 www.feryscatering.com 421 S. Cowley St., Spokane, WA 99202

122

spokanecda.com • JULY • 2015

spokanecda.com • JULY • 2015

123

The only thing we overlook is the lake.

Open

Tues.-Fri. 11a.m.–9p.m.

Sat.-Sun. 7a.m.–9p.m.

Call for Reservations

235.6600

Like us on Facebook!

Located at Klink’s Resort | Cheney, WA ned & Family Ow e 1993 c n Si d Operate

Hills’ Restaurant & Lounge Specializing in amazing, made from scratch meals.

From Cajun to Asian, Elk Burgers to Bouillabaisse.

Chef David maintains an organic garden on the roof.

Featured on Food Network’s “Diners, Drive-ins & Dives” Across the street from the new Grand Hotel.

ge.com

ntandloun

hillsrestaura

509.747.3946 Tue-Sat 11-9:30 |Sun 4:00-8:30

401 West Main | Spokane 124

spokanecda.com • JULY • 2015

spokanecda.com • JULY • 2015

125

Serving traditional Irish & American pub fare • Spokane’s Best Reuben Sandwich • 16 Beers on tap

Want to visit a historic Spokane pub full of fun, libations & local flavor?

• Patio overlooking Riverfront Park • Locally owned • Family's welcome

A Spokane favorite for 25 years!

Open 7 Days a week @ 11:30 AM

525 W. Spokane Falls Blvd (across from the carousel) | 509.747.0322 | Odohertyspub.com

509.534.7777 821 E. 3rd Ave Spokane, WA

126

spokanecda.com • JULY • 2015

A Hibachi Steak and Seafood House

Dinner and a Show!

spokanecda.com • JULY • 2015

127

Tasting Room Hours: Mon-Wed 3pm-7pm Thurs - Sat 11am-8pm

Spokan e’s only creperie !

Specializing in Hand-Crafted Crepes (both sweet and savory varieties), Gourmet Hot Sandwiches, Fresh Deli Salads, Homemade Soups & Baked Goods Boutique Catering: We offer Specialty Crepe Stations for private events as well as Spokane’s premier gourmet Boxed Lunch Service Open Tues. - Fri. 11-3pm | Sat Brunch 9-2pm www.ivorytable.com 1822 E. Sprague Ave, Spokane WA 99202 | (509) 202-2901

309 E. Lakeside, Coeur d'Alene, ID 83814

Classic Italian food made from scratch!

Call for delivery or take-out.

Open Mon. - Sat.: 11am - 9pm | Sun: 4pm - 9pm Happy Hour from 3pm-6pm, every day!

208.930.0573 | www.uvacda.com 128

spokanecda.com • JULY • 2015

Try our Signature brews: Bear Trap Brown, Shape Shifter IPA, and Hipster Juice Also keep an eye out for our ever changing seasonal rotators for Spring, Summer, Fall and Winter.

Now available On Tap at places in Spokane and Coeur d'Alene!

208.966.4232 | 3850 N. Schreiber Way, Coeur d'Alene, ID | www.trickstersbrewing.com

Best Vegetarian

• • • • • •

Best Salad

Best Chef

Beef Wellington

Seafood Baked Salmon Buffalo Top Sirloin Prawns & Linguine Spinach Artichoke Halibut Huckleberry Top Sirloin Oven Roasted Lamb

On and Offsite Catering Available

Lunch Mon-Fri 11am-2pm

Twilight Menu

Mon -Sat

Mon-Wed 5pm-6pm 3 Courses for $20

Dinner 5pm-Close

509.838.4600

115 N Washington St. Spokane, WA 99201 1 Block South of Auntie's Bookstore

www.HerbalEssenceCafe.com

Enjoy

your

We’ll take care of the rest.

Customized Cuisine – Wedding Receptions – – Corporate Lunch Deliveries – – Business Events – – Formal Galas – – Private Parties –

spokanecda.com • JULY • 2015

129

130

spokanecda.com • JULY • 2015

LOCAL CUISINE

1 4 0 R estau rant Reviews 149 Di n i n g G ui d e 1 5 7 S ig n at ur e d is h 1 5 8 Liqui d l i b at i o n s

FOOD ISSUE

Spokane's

Far m to Flask

S

n e c

e

Fo

od

and

S k n Dri

Photo courtesy of Dry Fly

by Chris Lozier

parkling, fruity distillate drips slowly off the still at Tinbender Distillery in downtown Spokane, sounding like a mountain spring in the afternoon quiet. Sunlight streams through the big windows and gleams brightly off the stainless steel distilling equipment while owner Paul Ziegman looks over his Washingtongrown wheat and barley mash, bubbling on its way to becoming whiskey.

Repurposing an old brick and mortar space with high ceilings and an airy feel, Ziegman, a sheet metal worker (“tinbender”) by day, offers free samples of his spirits to visitors, along with a tour of the facility.

“Everything you see in here I built myself,” Ziegman explains.

From the gritty industrial I-beam steel wall supports, which he salvaged from scrap, to the stripping and final distillation stills, with features you cannot find anywhere else, Ziegman’s handiwork is everywhere.

Tinbender is open for a few hours on Friday and all day Saturday, but Ziegman spends much of his off time here distilling brandies, whiskeys and other spirits. He says the project has really grown since he started applying for licensing three years ago.

“I thought I’d be slick about it and get in with a winery,” says Ziegman. “You know, I’ll just partner with them and set up a small still, a couple little tanks and just get going. Eventually it snowballed into all of a sudden I’m downtown.”

Something in the Water Tinbender is one of 11 licensed distilleries in the greater Spokane area as of early 2015. While a few are just getting started, most are already operational, joining the nearly 150 licensed distillers in Washington. That’s the greatest concentration in the nation, and is a large portion of the more than 700 distilled spirits plants in America.

Until 2006, the (legal) distilling scene in Washington had been quiet since Prohibition was repealed in 1933. During Prohibition, however, Spokane was a hub for illegal moonshine. spokanecda.com • JULY • 2015

131

2 Loons Distillery

“The area north of Spokane and the Idaho Panhandle was called the whiskey gap because the rumrunners would get the liquor in Canada and drive down and deliver their alcohol to Spokane,” explains Brandon Egbert, who named his Ritzville distillery Whiskey Gap, in honor of the region’s historical nickname.

Seventy-three years later, Spokane’s Dry Fly Distilling became Washington’s first new distillery. When Kent Fleischmann and Don Poffenroth wanted to open Dry Fly in 2006, Washington did not offer a distilling license, so they lobbied to change the laws.

“We pretty much did it ourselves,” says Poffenroth. “We had the support of Chris Marr, who at that time was our state senator, and he helped us work through the system.”

Since then, Dry Fly has grown into one of the flagship craft distilleries not just in Washington, but nationally and internationally, as well, shipping spirits to 40 states and 22 countries. Their spirits have even been served at formal dinners at the White House.

Fleischmann and Poffenroth, along with other distillers and the Washington Distillers Guild, have continued to work for legislative change to benefit this recently revived industry. Now, distillers can offer two one-ounce samples per visitor per day, so customers can try the spirits before buying them. Distillers can now sell bottles at their tasting room, as well, just like wineries and breweries.

More legislative change could be on the way, too. Henry Anderson of Dominion Distillery in Colville says he’s been talking with other distillers about lobbying for the ability to serve mixed drinks onsite, a technique that is already working well for distilleries in Montana and Colorado.

“I’d like to just serve two mixed drinks per customer per day,” says Anderson, who designed his tasting room with a speakeasy atmosphere. “With a mixed drink, people are more likely to stay here and invite friends to come down and hang out.”

While you can’t get a cocktail at the dis132

spokanecda.com • JULY • 2015

tillery yet, you can find cocktails featuring quality, innovative spirits from national, state and local micro distillers at many local bars like Sapphire Lounge, Volstead Act, Durkin’s Liquor Bar and Central Food. Drinking local has never tasted better.

Locally Made, Locally Sourced Craft distillers in Washington are required to source at least 50 percent of their ingredients from Washington growers, but most use as many locally grown ingredients as possible. In the case of the Spokane and Coeur d’Alene area distilleries, the spirits weren’t just made here— most of their ingredients were grown here, too.

In Davenport, Amber Waves Distilling Co. took their name from their surroundings: thousands of acres of grain in the Palouse, one of the most productive wheat growing regions in the world.

Dry Fly also took the regional abundance of quality grain to heart.

“One hundred percent of our raw materials are grown within a 30 mile radius of this facility,” says Poffenroth.

Mitch Engle of Wisota Farms in Rosalia says if you ask Poffenroth and Fleischmann at Dry Fly, they’ll tell you that he bothered them so much they just gave in and started buying grain from him.

“I had met Don a couple times and then I went in there just to see what the operation was like,” says Engle. “I told them that they could pick out their acres and that’s what they’d get.”

A few of the local distillers even grow their own ingredients. In Ritzville, Egbert of Whiskey Gap is using ingredients grown on his family’s farm.

“The wheat, corn and potatoes all come from my family right now,” says Egbert.

“We’re still finding producers, but it will all be local.”

Likewise, Greg and Trish Schwartz of 2 Loons Distillery in Loon Lake make their

Blackberry Loon Lightning with Washington corn and blackberries they grow themselves just outside the distillery’s front door.

This commitment to locally grown ingredients is not only a benefit to the farmers who have a guaranteed market for their agricultural products, it is a benefit to consumers who can enjoy high quality, innovative spirits completely made by their neighbors.

There is one exception to the rule, however, but they have a good excuse. Bardenay Restaurant Distillery in Coeur d’Alene wanted to use Idaho-grown potatoes as a base for their spirits, but fermenting potatoes smell awful. While this might not be a big deal in a distillery, it was a problem for Bardenay, whose three Idaho distilleries in Boise, Eagle and Coeur d’Alene share their space with a restaurant.

In fact, Bardenay was the first combination restaurant distillery in the nation. Their bar menu features all of their spirits, which were made onsite, at a better quality and lower price than many of the big labels. As an added bonus, if you eat or drink at Bardenay, it smells great inside since they make their spirits with brown sugar instead of potatoes.

“We’ve had a lot of success with brown sugar,” says Scott Probert, distillery manager at Bardenay. “At most, it smells like banana bread. It’s worked really well for us.”

Guests visiting Bardenay’s Coeur d’Alene restaurant can tour the distillery and view the towering American-made Vendome copper pot still. Here you can talk with the distillers while they hand-zest the lemons for their lemon vodka, or chop the 110 pounds of ginger they use for each batch of their ginger rum.

A Creative Group Just like Ziegman at Tinbender, Anderson of Dominion Distillery put his mechanical skills to work building his own custom stills.

His unique design replaces a single large column with a group of smaller copper pipes, a design somewhat resembling a Gatling gun.

This design lent him the name for his second business, Gatling Still Works.

“We got our still built and it worked fantastic and my partner said, ‘Why don’t we just try to sell these?’” he says. “We’re actually going to be building two, 500-gallon custom distillation systems for a client, and they will be the largest micro distiller in New York state with that system.”

Ingenuity runs in 21 Window Distillery founder Michael Thompson’s blood, too.

Thompson, who flies for Homeland Security, was looking for the most economical way to get started in Spokane Valley in 2013, so he built all four of his stills himself.

“They’re simple,” says Thompson, “like a Volkswagen. That way you don’t always have to tinker with it.”

His recipe is simple, too: all of 21 Window’s spirits start out as Washington apples.

First, Thompson ferments the apple juice, then he uses different distillation techniques to produce his vodka, smoked vodka, gin and applejack from that same fermented cider.

Thompson says he has been able to do it all out of pocket so far, spending about 30 hours a week at the distillery.

One of his best investments, he says, was hiring local artist Jesse Pierpoint to design his labels. Pierpoint worked with Thompson to develop the brand, which is based on a 21-window Volkswagen bus.

“I do packaging and graphic design and art just for fun,” says Pierpoint. “I love doing it.

I used to teach at Whitworth in the design program as an adjunct. If I get the right project I’ll do it. If not, I’ll see if maybe there’s another artist in town that might be a good fit for it. There’s a lot of great talent here.”

Pierpoint also worked with Ziegman to design the Tinbender brand and labels, and his Ruckus White Whiskey label earned him a 2015 ADDY award from the American Advertising Federation.

A true collaboration, Ziegman plans to feature Pierpoint’s artwork at the distillery this summer, keeping with his tradition of featuring a different local artist each month in celebration of First Friday.

Having the Most Fun The distilling industry in the Spokane area is so young it is hard to know what the future will look like. Local breweries and wineries continue to flourish, but the spirits business can be fickle. Right now, things look good for both distillers and consumers.

“Sales are going well,” says Greg Schwartz of 2 Loons Distillery in Loon Lake, a distillery he founded with his wife, Trish Schwartz.

“Business is growing steadily as the word gets out about us. Expansion is always in the back of our minds.”

“We have found our passion,” says Trish.

“We love the creative process and have truly enjoyed meeting all the people that find their way to our distillery. We have owned other businesses and this one has been the most challenging, but we are also having the most

fun!”

Distillers by choice, each of the area distilleries is run by people who took a big risk in pursuing their dreams. Whether they came from advertising, saw-filing, law or teaching, for most, that dream has evolved quite a bit from their first thought of opening their own business.

“My husband is good friends with the owner of Iron Goat Brewing and he was very interested in producing beer, but he thought spirits would be interesting and more fun,” explains Brenda Wilbur of Savage Boar Spirits in Airway Heights. “We were looking for a business that we could open that would be something that we would enjoy. He’s actually doing it full time, so it was a way out of corporate America for him, and it’s kind of my retirement plan.”

High school science teacher Joel Evanson of Evanson Handcrafted Distilling considered opening a brewery, too, since he is an avid home brewer who made his first batch of beer on accident when he was 12. “We were trying to make pop,” he explains. “Someone told us to add raisins to it and yeast, but it didn’t taste good.”

Fortunately, that has changed. Evanson’s vodka is soft and flavorful, and he plans to start distilling his Spokane Falls Whiskey soon. He says he hopes that the current interest in craft distilling will help people see “hard alcohol” in a new light.

“You can sit there and have a sip and it doesn’t make your nose bleed or claw all the way down your throat,” he says. “It’s been fun seeing people’s reactions. They expect it to be ‘hard’ alcohol, but then they say, ‘Whoa. This tastes good.’”

Tues. thru Sat. 11am to 9pm

At Ferrante's, we specialize in original Italian cuisine, affordable jewelry, handbags, wines, chocolate and home accessories. We've just doubled our wine inventory with a great selection in the $9 -$15 range.

Our shop is a great place to find unique gifts for friends... or yourself!

Dominion Distillery co-owner Henry Anderson and wife Quinell. Photo by Lynn Woldtvedt.

443-6304

4516 South Regal | Spokane, WA

www.DoItalian.com spokanecda.com • JULY • 2015

133

local cuisine chef bob rogers

Bob Rogers, Executive Chef, Northern Quest Resort & Casino

photo courtesy of Northern Quest Resort & Casino

Love

It’s All About the

by Chris Street

Chef Bob Rogers is Executive Chef of Northern Quest Resort & Casino

and is personally responsible for seven kitchens that will generate millions of dollars in revenue this year. Slots and blackjack aren’t the only things contributing to Northern Quest’s bottom line.

Spokane Coeur d’Alene Living sat down with Chef Rogers three weeks before Masselow’s changed its menu—on its way (hopefully) to becoming a world class steak house.

134

spokanecda.com • JULY • 2015

What was your big break as a chef?

I worked for a little mom and pop restaurant, the Bread Basket, when I graduated high school. I was 19 then. The owners let me experiment. I got to create. It was pivotal in my development as a chef because I was allowed to follow my interests.

The owners allowed some egregious errors on my part and I probably threw away more food than I served, but looking back, it was a time of growth for me as a chef for sure. I’d say the Bread Basket was my big break.

How does an executive chef differ from a chef?

I oversee 200-plus team members and my job has become more administrative, but I still get in the kitchen. I’ve been in the business for so long, it’s in my blood. I have to cook something every day.

It keeps my skills up, and if you don’t use it, you lose it.

Any plans for a Northern Quest cookbook?

We’re about to go live with a Masselow’sdedicated website and a blog is in the works.

No specific plans yet, but a cookbook may follow suit. Right now we’re 100 percent focused on Masselow’s new menu and becoming a steak house of national acclaim.

After we reach our goals, who knows?

What’s the best meal you ever had?

Fresh trout with my family - hands down, the best! When I was a kid we used to do 21-day backpacking trips and my mom would cook over a fire. When you put in 18 miles a day in the high country on foot, then put your line in the water to catch dinner, it doesn’t get much better than that.

What do you think of celebrity chef culture?

Chef shows have made our work look romantic and sexy. Fifteen years ago, I was just a grunt that did dirty work, but now I’m sexy.

Chefs are cool now because of what TV has done. The downside is twofold. One: wages for chefs have not increased for the average guy. Second, those shows don’t paint a real picture of what your calves feel like after 11 hours on a concrete floor. We have all these young people seeing television thinking they get to be chefs right away. They think it’s all fun and that’s not reality. I see kids come out of culinary school and if they’ve not made some serious moves in a year, they’re ready to hang it up, and that’s sad to me.

So we shouldn’t expect you on television any time soon?

I work for a casino; I’m on camera every day.

Do you gamble?

Only on the golf course.

You’re an intense man. Do you ever get angry and scream and throw stuff in the kitchen?

I used to, but I’ve mellowed out. I think, today, I’m known as one of the more levelheaded guys in the business. Age has a way of teaching us sound temperament and judgment, and the result is that age-old wisdom.

But at the end of the day I’m a chef, and like a lot of chefs, I expect perfection in myself. It’s

all about living life, having balance, and now, for me, helping bring out the best in others and learning wisdom along the way.

How long have you been in the business?

40 years total, as of this year. I’ve pretty much done every job in the industry.

Would you say that Masselow’s is at the forefront of fine dining in Spokane?

I don’t think anyone touches what this restaurant does, and with our change at Masselow’s to a steak house, I feel we’re about to get even better.

1238 W. Summit Parkway (IN KENDALL YARDS)

SOUTH HILL LOCATION COMING SOON!!

3103 S. Grand Ave.

It’s been said that Spokane is a food desert.

Do you agree with the statement?

I once called it a culinary wasteland, but I don’t anymore! Spokane is cool. We’re the hippest city in Washington State and the city rivals Portland in regard to our food culture.

The food here runs the gamut from the finest of fine dining to some really edgy places like Santé.

I agree, there’s a certain cool factor to the Spokane/CDA area. Do you see any trends developing?

Everybody’s trending toward this local, farm-to-table philosophy and its admirable, but I think I’d rather see the focus on good food instead. Local is important, but we need to do it around taste also. Ideally, the two should be mutually inclusive and I think we’re getting to that. We’re pretty lucky at Masselow’s because we have top-level vendors that get us the best local produce when it comes to market. That’s one thing that I can say I’m grateful for is our vendors. The reality is a restaurant’s only as good as who’s supplying its goods. A chef can only do so much. We’re cooks after all, not magicians.

You seem happy, like you found your niche.

I am happy. This is a playground for me.

Don’t get me wrong. It’s not all fun, but at 55 years old I still love coming to work every day. I’m a lucky man.

Where will I find Bob Rogers eating on days off?

Anywhere they cook with love. It could be a beef taco or a twenty-dollar piece of sea bass and both would have an impact on me if it’s made with love.

Serving up some tasty flavors like: Anvil espresso, Lemonder, Salted Caramel, Cakey Dough and Vegan Coconut (just to name a few).

Come see us!

509.321.7569 Hours: SUN-THURS: 7am-9pm FRI-SAT: 7am-10pm

brainfreeze.bz spokanecda.com • JULY • 2015

135

local cuisine food trucks

The Food Trucks Fueling our Appetites

A

t the moment, the epicenter of the gourmet food truck movement is Seattle, but Spokane is gaining ground fast. The Spokane/CDA food movement is on full speed and a few food trucks in our area are at the cutting edge of mobile haute cuisine. Why is an area like ours getting a new wave of gourmet food trucks? Some of it appears due to the economy, some of it just pure entrepreneurial spirit, and some part, perhaps, is due to the amount of burgeoning culinary talent graduating from schools in the area. Like the miners who made Spokane economically viable, is the influx of chefs from places near and far who are coming here to stake their claim.

Many new chefs simply want to open their own restaurants, but capital layout to start such a venture is high and the financial risk to leverage in what remains a shaky economy is scaring away many would-be restaurateurs. Enter opportunity. Food trucks have low start up costs as well as lower daily operating expenses than your typical brick-and-mortar food business. For those that do have a storefront, food trucks offer the opportunity to expand business rapidly (and cheaply) and, because many food trucks are basically mobile billboards, marketing is free. With a little imagination and some serious culinary skills, these three food trucks are part of the new wave of gourmet cuisine and, in their own unique way, helping put Spokane and Coeur d’Alene on the mobile culinary map.

Couple of Chefs WHAT: The Couple of Chefs food truck is the result of a culinary intersection of two friends from Le Cordon Bleu in Portland. One chef trained in the culinary arts, the other in baking and patisserie. What on paper appears to be the perfect combination of talent materializes to make the Couple of Chefs food truck a unique gourmet experience and some of the city’s best street fare. Their Spanish Lamb Sandwich is worth the wait in line wherever Couple of Chefs is parked.

WHEN & WHERE: Various locations throughout the week and Friday nights at the Hop Shop located at 38th and Grand on South Hill. The best way to track down Couple of Chefs is via their Facebook page (facebook.com/coupleofchefs) and Twitter feeds (@coupleofchefs).

Coeur de Breizh Crepes WHAT: A real treat, crepes are an ultra thin pancake made from whole wheat and buckwheat flour, milk, eggs, salt, water and cooking oil, which is then blended until completely smooth (think a consistency similar to baby food) then cooked on a griddle. The thin pancake is used to wrap various ingredients from eggs and cheese to fresh fruit and whipped cream. The only food truck in the area to serve authentic French crepes, Coeur de Breizh, has carved a niche for itself in the Inland Northwest food scene by staying true to form of this iconic French street food. Their menu includes both herbed/spicy and sweet crepes. Not to be missed, their ultra-healthy La Méditerranéenne: Goat Cheese/Fig Butter/Walnuts/Organic Rosemary/Organic Baby Spinach. C'est magnifique!

WHEN & WHERE: Parked at 3615 N. Government Way Coeur d'Alene, ID. When on the move you can find them on Facebook, www.facebook.com/cdbcrepes or their website: www.cdbcrepes.com.

Bistro Box and Fresh Plate Cafe WHAT: The Bistro Box started in Seattle then came to Spokane. They feature gourmet sliders (Kobe Beef) and sandwiches and wraps. They use fresh bread from Luna Bakery on their unique sandwiches which include a caprese grilled cheese and the not to be missed herb roasted salmon with roasted red and green grapes, olive oil, salt and pepper and rosemary. The Bistro Box has been so popular that owners Barbara and Floyd Paparigan are opening up a storefront called the Fresh Plate Cafe (3818 N. Nevada) that will have wholesome entrees for the busy professional.

WHEN & WHERE: You can find the Bistro Box at the Iron Goat on Fridays and the Fresh Plate Cafe should be open by July. Wherever the Bistro Box goes you can track them down via Facebook, www.facebook.com/bistrobox.

— Chris Street

136

spokanecda.com • JULY • 2015

Wall Street Journal

The Difference

eats up

Spokane In March,

reporters from the Wall Street Journal (WSJ) came to Spokane to eat! Specifically, they came to explore our restaurant scene, as well as a few other midsize American cities along the way (San Antonio, Columbus, Sacramento, Raleigh-Durham and Omaha were the others). In a subsequent article, 6 Great Small Cities for Food Lovers, WSJ reported that Spokane’s dining landscape is exciting, diverse and making its mark nationally.

We concur.

Big changes loom for the restaurant industry and we are at the forefront. Here’s why: the WSJ looked at traditional culinary meccas like New York and San Francisco, commenting that while these cities will always be iconic restaurant towns, the truth is the cost of doing business is taking its toll on profit margins. How much higher can commercial real estate prices go in New York and other cities of culinary importance before the bubble bursts? Additionally, how will impending changes in labor costs (i.e. the minimum wage) impact the profit structure? Something has to give.

Restaurant talent, for economic reasons, has formed a culinary diaspora to places like Spokane where the cost of doing business is relatively low, the cost of dining out is, in turn, relatively inexpensive and there’s an eager customer base. That’s how I like to think of the food movement here in Eastern Washington: curious, on the offense, and pushing forward. The WSJ commented that midsize cities like ours are also contributing intellectually to the national discourse around eating and that we’re having an impact on culinary innovation. Well said, but understated. I say we are having a huge impact because of the strength of our local farmers, an environmentally conscious population, and because we have some major culinary talent both here and in Coeur d’Alene that is ambitious, pushing the envelope and making things happen as far as food driven restaurants. Is there a James Beard Award nominee among us?

The Wall Street Journal seems to think so. What follows are the Spokane restaurants that made it into the article and each category of reference.

They came looking for six categories of contemporary dining and here’s who made the cut: 1) the meat-focused gastropub: Durkin’s Liquor Bar, 2) chef-driven regional Italian: Italia Trattoria, 3) hipster Asian mash-up: The Wandering Table, 4) Modern Southern: Casper Fry, 5) old-school bistro: Santé and 6) next-generation farm to table: Mizuna.

The only question left is, who’s hungry?

— Chris Street

180 S. Howard

509.468.2929 spokanecda.com • JULY • 2015

137

local cuisine flora yogurt co.

Spotlight: Flora Yogurt Co.

photo by Shmily Face Photography

W

hen I sat down with Karyna Hamilton, owner of the hot local yogurt company Flora, I didn’t know much about yogurt. After our time together, I found myself (not so) casually bringing it up in conversation, sharing my newfound knowledge of ‘cultures.’ I have a feeling Karyna just has that effect on people. Her passion for yogurt is contagious, but she didn’t start out quite so cultured.

138

spokanecda.com • JULY • 2015

Karyna grew up in Spokane, born to parents she describes as “hippies.” “Everything was made from scratch,” she says. “It was almost to my irritation as a kid.” When she chose to stay home with her kids after a career in social work, she needed a challenge.

Her family purchased milk from Spokane Family Farms, and they had a lot of it. Karyna decided to try her hand at making ricotta, hard cheeses and yogurt with the excess.

She started selling her yogurt at local farmers’ markets, and her friend Mika Maloney, the visionary behind Batch Bakeshop, suggested that she take it to the next level.

The Washington State Department of Agriculture doesn’t make it easy for a small yogurt maker. Even though Karyna uses all pasteurized milk, they require her to pasteurize it again. She ran a Kickstarter for a $10,000 pasteurizer and was successful.

We all know that many things are better when made on a small scale with quality ingredients, but I’m sure you’re wondering what makes Flora’s yogurt special— something worth choosing over the store brands. Karyna tells me that it all comes down to the culture. As with seeds, there are heirloom cultures handed down through generations. These cultures are different depending on where you are in the world.

Most store bought yogurt is Bulgarian (and 90% of the cultures in store-bought yogurts are not naturally occurring).

Karyna developed relationships with other yogurt makers around the world. Soon, they were swapping dehydrated cultures so that she could see what she liked. What she liked eventually led to the five varieties Flora currently offers. All are plain flavor and ready to be used for anything: Bulgarian (which will be familiar in texture) Mediterranean Strained (or Greek yogurt) Cultured Buttermilk Filmjolk (from Sweden, thin bodied and sweet, it’s a customer favorite) Viili (from Finland, mild with a full texture. This one comes from a supplier on the west side whose parents brought the culture from Finland) You can pick up a quart for about $8 at Rocket Market, The Shop, Batch Bakery, Petunia’s Market or the South Perry Thursday Market. Look for Flora on several local menus as well.

— Casey Reichl

Weddings and Portraits in Spokane and Coeur d’Alene

Call for Rates and Availability (509)

863-3068

Simply Unforgettable!

1216 S. Grand Blvd. Spokane 509.624.1301 • beaukflorist.net spokanecda.com • JULY • 2015

139

restaurant review Madeleine's

In Search of

MADELEINE'S

by Cara Strickland | photos by Rick Singer Photography

L

ike many in the Spokane area, I have good memories of Madeleine’s in its original location. I spent large portions of our sunny summer days eating luscious fruit tarts and Cornish pasties from the case, sipping tea or tomato basil soup with friends on the patio or near the window.

For a time, Madeleine’s disappeared from the downtown area, and Deb Green and her kids (the team also behind Casper Fry), seemed to be focusing their attention on a new restaurant: Durkin’s Liquor Bar, now located right next to Madeleine’s new location, directly across the street from Auntie’s Books and Santé.

Although Madeleine’s had planned to reopen in October, doors didn’t once again open until this spring, and I began to plan my first trip back.

140

spokanecda.com • JULY • 2015

spokanecda.com • JULY • 2015

141

restaurant review Madeleine's

The new space is more sparse than the original building. Although there are still some of the cute French touches, the general feel of the space is cleaner and more utilitarian. All of the seating is solid and un-cushioned (which seems to be the trendy way to go these days).

While it wasn’t unpleasant, I certainly didn’t want to linger long over my cup of tea.

Also missing from this location is the patio, which has been replaced by a few tables directly in front of the restaurant. While I realize that the space doesn’t allow for it, that has been the top comment I’ve heard when talking about the new space with fans.

Like Proust in search of one of his madeleines, I hoped to reconnect with the delicious food that I remembered. I visited twice, for breakfast, and for lunch.

At breakfast, my guests and I tried the Croque Madame ($9.75). This was the item we all wanted to order and we fought over it. It’s a classic dish—both for French cuisine and for Madeleine’s—and it did not disappoint. We took turns taking bites of the hot sandwich, made with layered black forest ham, gruyere and béchamel, on delicious white bread with a fried egg on top. Accompanied by Madeleine’s signature rosemary-garlic red potatoes, this is

142

spokanecda.com • JULY • 2015

not a dish for the faint-of-calorie.

We also tried the open-faced asparagus and scrambled egg sandwich ($9.50), on house made multi-grain bread with parmesan and balsamic reduction. This was certainly a healthier option, but not as flavorful as we would have liked. One of my guests found that siracha (available upon request) livened things up a bit.

The cinnamon swirl French toast ($9) was my favorite example of the house made bread. It wasn’t too sweet, and although the berries seemed a little saucelogged, it could be forgiven, since it was still spring. A little whipped cream topped off this sweet breakfast, which felt just about the right size.

Returning for lunch, my guest made an observation about ordering from the case, at Madeleine’s or anywhere else: it helps if you already know what you want.

Though there wasn’t a line behind us, I still felt a little self-conscious and pressured as I tried to choose my salad trio ($10). My guest chose the chicken pot pie ($9.95), which comes in a ramekin, topped with puff pastry. She found it a bit tough to eat after it had been microwaved, but we both agreed that the flavor was comforting and beautifully herb-infused.

For dessert, we tried the enticing S’more ($4.95), which includes a marshmallow suspended on a stick above a glossy chocolate dome containing chocolate mousse atop a graham cracker crust. While it was very good, both my guest and I felt that it tasted like a classy version of a Hostess cupcake.

We both loved the summer strawberry strudel ($4), however, which was just tart enough to tantalize and fruity enough to justify the name. The puff pastry was light and flaky, the perfect note to end on.

Madeleine’s is also open, once again, for dinner on Fridays and Saturdays, which is something I enjoyed in their former location.

All told, I didn’t feel as though I was visiting the Madeleine’s I remembered. Much of the food was good, but not as consistently on point as in the past. I still find myself searching for Madeleine’s and I can only hope that they will soon find their stride again and be the restaurant that we all remember.

Madeleine’s Cafe and Patisserie is located at 415 W Main Ave., and is open Monday-Thursday, 7:45a.m.-5:00 p.m.; Friday, 7:45 a.m.-10:00 p.m.; Saturday, 8:30 a.m.-10:00 p.m.; Sunday, 8:30 a.m.-2 p.m. (509) 624-2253, www.madeleines-spokane.com

spokanecda.com • JULY • 2015

143

restaurant review The Bistro at Williams Lake

The Bistro

by Angie Dierdorff | photos by Ctoreson Photography

R

elaxing near water can soothe the stresses of city living. Fortunately for us, the Inland Northwest is abundantly blessed with lakes and rivers ready to wash away urban dust and calm the harried soul.

Are you in need of a quick summer escape near water, even if only for a few hours? No problem.

Drive an hour from Spokane, in any direction, and you will find one of 76 lakes.

For a resort visit, complete with a memorable meal prepared and served by others, your choices extend beyond the big restaurants on our region’s better-known lakes.

If you have never been to Cheney and turned due south, driven through scenic Turnbull Wildlife Refuge, to arrive 20 minutes later at three mile-long Williams Lake, you have missed out on a close and beautiful spot for fine dining in a stunning setting.

On a recent holiday weekend, my date and I arrived at The Bistro at Williams Lake (the resort restaurant at Klinks Resort) late for our 6 p.m. reservation. The host at The Bistro was gracious and welcoming, despite our tardiness on one of their busiest nights of the season. It was a warm evening and we wanted to enjoy the water, so we chose to sit out on the deck with a view of the magnificent cliffs across the lake.

Our friendly server quickly introduced herself, and we wasted no time in ordering drinks and starters. She suggested I try their signature Bucket Margarita ($11), a cranberry-lime version served on the rocks. I went for it. How could I possibly resist drinking out of a bucket on a deck near a lake?

We were both famished, and the Bistro Steamed Clams ($14.90) and warm bread and herb butter

144

spokanecda.com • JULY • 2015

at Williams Lake spokanecda.com • JULY • 2015

145

arrived mercifully soon after ordering. The tiny Manila clams were served in a sauce of white wine, garlic and cream, and were gone almost before we could take a breath.

My husband misses the crisp iceberg lettuce of his childhood, so he had to try the Wedge ($12.90). A cut above most, the salad was decorated with bay shrimp, chunks of smoky bacon, lots of tangy blue cheese and toasted walnuts. We managed to devour it along with the clams, and were mopping up the last of the dressing with bread when our main dishes were delivered.

The menu tempted me to change my mind several times before making a tough decision. I almost added Coconut Prawns ($11.90) with pineapple salsa. Next I pondered the Pork Tenderloin Medallions ($19.90) with bacon onion jam and cranberry dressing, and even the Crab and Shrimp Topped Wild Alaskan Salmon ($32.90).

I decided to ask our server for her favorite, and I

146

spokanecda.com • JULY • 2015

am so glad I took her advice. My Parmesan Chicken with Lemon Caper Sauce ($18.90) was a simple revelation of textures and flavors. The chicken breast was pounded thin, crusted with cheese, seared on the stove, then crisped in the oven, served over garlic mashed potatoes and smothered in a piquant lemon caper cream sauce. I was so in love with this dish that I almost ignored the spring vegetables on the side.

The Bistro at Williams Lake is known for their steaks, and I knew my husband would order off the red meat side of the menu.

The kitchen was out of the coveted Bacon Wrapped Filet Mignon ($39.90), so he ordered the Bistro Rib Eye ($35.90), with a loaded baked potato and vegetable, and added a Char-Grilled Shrimp Skewer ($6) — one of the tempting add-on “Must Haves,” — passing on the Fresh Mushrooms Sautéed in White Wine ($3), or the Bleu Cheese Crumbles ($3).

The hand-cut 14 oz. rib eye was grilled to the requested medium-rare, and the meat had a nice char-grilled flavor,

but it was not as thick or tender as the filet might have been. The shrimp were smoky and sweet, and gone in a flash.

We split the Beet Salad ($12.90) with our main course: baby greens topped with rustic slices of steamed beets, pickled onions, mandarin oranges, goat cheese, white balsamic dressing and crème fresh.

Our salad was generous in size, color and flavor, although the crème fresh seemed redundant with the rich goat cheese.

While I certainly did not save room for dessert, we couldn’t leave without trying one of the house-made treats. For once, I let my husband choose dessert, as I was happily stuffed full of garlic mashed potatoes.

Overlooking the creme brulee, Marionberry cobbler, apple pie and chocolate lava cake, he chose the Mud Pie ($6).

When the substantial slice came to our table, I had second thoughts about not having room. The crust of crushed chocolate cookies, butter, sugar and just a

touch of salt, contrasted with the creamy and not-toosweet mocha ice cream filling in a way that made me wonder why I had never before ordered mud pie.

With forks scraping the last bits of chocolate and caramel across our plates, the evening’s escape from city life was coming to an end. Before we left, we enjoyed a stroll through the grounds, along the dock and beach, until the live street dance music began and we watched children dance without a care in the world.

I will return this summer, perhaps with girlfriends and a cabin reservation for the night. I will enjoy a refreshing drink in a bucket while I listen to the laughter of children on the beach. And I will order something served with garlicmashed potatoes.

The Bistro at Williams Lake is located at 18617 W. Williams Lake Rd., in Cheney, WA, and is open Tuesday – Friday 11 a.m. – 9 p.m.; Saturday – Sunday 7 a.m. – 9 p.m.; Mondays-closed (509) 235-2391, www.klinksresort.com

spokanecda.com • JULY • 2015

147

La Plaza de Mexico Authentic Mexican Cuisine

Happy Hour mon-sat: 3-6pm

Patio Dining & Free Parking

509.924.3959 | www.laplazademexico.com | 9420 E Sprague Ave. Spokane, WA 99206

148

spokanecda.com • JULY • 2015

our Try za la P La ta! gari r a M

The Bistro at Williams Lake featured on page 144 photo by Ctoreson Photography

july

Dining Guide

The Dining Guide includes summaries of local restaurants that are featured on a rotating basis each month and/or issue.

Suggestions for additions or corrections can be sent to katie@spokanecda.com

ASIAN AND INDIAN Aloha Island Grill. Hawaiian. Operating out of two former Taco John shacks on Monroe and West Francis, Patrick and Lori Keegan serve up fresh, tender Teriyaki Chicken “plates” that will keep you coming back. Based on family recipes from the islands and plenty more than just teriyaki, both spots offer a student discount; the Francis location serves a creative breakfast concoction called the “Loco Moco.”

Order it the way “Huff” (Patrick’s nickname) gets his.

Open daily. 1724 N Monroe (509-443-1632) and 1220 W Francis (509) 413-2029. www.eataloha.com. $-$$ Bangkok Thai. Thai. Bangkok Thai took over the former Linnie’s Thai location on Grand Avenue and the former Riverview Thai near Gonzaga. The South Hill restaurant offers combination lunch plates that allow smaller portions of several popular Thai dishes for one price and the Gonzaga location has the best Thai lunch buffet in town for $12/person. Mon-Thu 11am9pm, Fri 11am-10pm, Sat 12-10pm, Sun 12-9pm.

1325 S Grand Blvd. (509-838-8424) and 1003 E Trent Avenue (509-325-8370). www.spokanebangkokthai. com. $$ Nudo. Asian-fusion. This new-age “ramen house” speaks urban cool in the heart of downtown Spokane.

Try the Grilled Miso Chilean Sea Bass, Edamame, or Crisp Salt and Pepper Basil Chicken for appetizers, followed by a Tonkotsu Bowl featuring fresh ramen, barbecue pork, hard-boiled egg, corn, braised bamboo shoots and seaweed in a slow-boiled pork bone broth. Their signature Ramen Burger— a freshground beef patty topped with arugula and tonkatsu sauce between two homemade rounds of “ramen bun” is a fun entrée. A well-selected drink menu, late hours, and modern lounge-feel makes it well set for lingering dates and après-event noshing. Vegetarian options also offered. Mon-Sat 11am-close. 818 West Sprague. (509) 290-5763. www.nudoramen.com. $$

QQ Sushi. High-quality sushi, a curated atmosphere, speedy service and an attentive wait staff, this cozy North side restaurant might become your new favorite sushi spot. Their rolls include both classic and innovative combinations (give the Gonzaga Roll or Avocado Boat a try), no frills sushi (the Pearl and Fresh are winning combos) and plenty of cooked options to satisfy a diverse crowd. Mon-Thurs 11am9pm, Fri-Sat 11am-10pm, Closed Sun. 1902 W Francis Ave. (509) 279-2721. www.qqsushikitchen.com. $$ Shogun. Japanese. Shogun is really two restaurants. First are the familiar hibachi tables. Each table seats about eight and comes with a personal chef who prepares a selection of beef, chicken, and seafood in front of delighted guests. Trained in the art of hibachi cooking, chefs serve as impromptu performance artists, amazing diners with kitchen acrobatics, sleight-of-hand and grill-assisted pyrotechnics. The other is the sushi bar, perhaps one of the largest and best equipped east of Seattle. Across the bamboo bridge, over a tranquil koi pond and past the waterfall and lounge, this is a quiet refuge and counterpoint to the frenetic atmosphere of the main dining room.

Shogun is a perfect spot for either a special celebration or a quiet night out. Open seven days 5-10pm.

821 E 3rd. (509) 534-7777. $$-$$$ Sushi.com. Japanese. We still think the name is about as cheesy as you can get for a sushi bar and Japanese restaurant, but the food transcends the curious dot.com label over the door. Sit at the sushi bar and enjoy what’s fresh or take a table and explore the menu that also includes plenty of excellent hot options if raw fish still makes you nervous. Some of our favorites are the super white tuna and the house tempura. Mon-Fri 11am-9:30pm, Sat 12 noon-9pm, Sun 12 noon-8pm. 430 West Main, Spokane. (509) 838-0630. $-$$$

Thai Bamboo. Thai. Each of the four regional Thai Bamboo locations offers a massive Southeast Asian menu in settings designed to transport you across the Pacific. Inside each restaurant you’ll find Thai stone and wood carvings, water fountains, Thai music and the namesake bamboo décor. Thai Bamboo continues to be #1 Best Thai in readers’ polls and both the newest location on North Division and the CdA restaurant feature a Tiki-Beach styled lounge and a striking sky ceilings in the main dining rooms. Think Vegas with pad thai. All locations Mon-Thu 11:30-9pm, Fri 11:30pm-9:30pm, Sat 12-9:30pm, Sun 12-9pm.

Delivery available. info@thaibamboorestaurant.com, www.thaibamboorestaurant.com. $-$$

BARBECUE

Longhorn BBQ. The Longhorn has defined BBQ in Spokane for decades. Their sauce straight from Texas is now a staple in every area supermarket condiment or butcher’s aisle. And what self-respecting native Spokanite’s mouth doesn’t water at the thought of Longhorn ribs, German sausage, or beef sandwiches? 7611 W US Highway 2, (509) 838-8372; 2315 N Argonne Rd, (509) 924-9600. Call for hours. www.thelonghornbbq.com. $-$$ Red Lion BBQ & Pub. For about 20 years, whether it was in the old rhythm and blues, peanut-shells-onthe-floor days, or more recently as a sports bar, there’s always been butt-kickin’ BBQ at this downtown corner spot. The undisputed star here is wine broiled chicken, spicy and robust, yet falling-off-the-bones moist and tender. Together with their signature fried bread and honey, and you have a BBQ experience that can’t help but please. 126 N Division. Sun-Thu 11am-10pm, Fri-Sat 11am-1am. (Sunday breakfast buffet 9am-noon during football season.) (509) 835LION (5466). www.redlionbarbeque.com. $-$$ spokanecda.com • JULY • 2015

149

dining guide july

BISTROS Downriver Grill. Innovative, local and seasonal cuisine in a sleek, modern space with dishes at various price-points to suit every diner. Try the Chipotle BBQ burger for a flavor-packed lunch or the Lemon Thyme Grilled Salmon for a leisurely dinner. Either way, you’ll want to sample the Chocolate Pot de Creme for dessert. Open Tues-Sun 11am-9pm. 3315 W Northwest Blvd in Spokane. www.downrivergrillspokane.com $$-$$$ Herbal Essence Café. Northwest cuisine. This relaxed downtown restaurant tucked into the middle of a block on Washington serves Northwest bistro food and works hard to offer great service. The menu offers up baseball-cut sirloins, a whole stuffed Dungeness crab and a swordfish steak stuffed with pesto and baked off with a parmesan crust. Try the award-winning house salad, brilliant with sliced pears, crumbled Gorgonzola and a white truffle vinaigrette.

115 N Washington. Lunch Mon-Fri 11-2, Dinner MonSat 5-close. (509) 838-4600. www.herbalessencecafe. com. Lunch $-$$, dinner $$-$$$ Madeleine’s Café and Patisserie. Madeleine’s Café and Patisserie specializes in traditional French and bistro-style fare. Pop in for a morning coffee and hand crafted croissant, or take a break from shopping and try the Organic Tomato Mozzarella Tart or one of the many lunch salads, quiches and casseroles. Madeleine’s is a popular spot for weekend brunch, with made-to-order whole wheat pancakes, Croque Monsieur sandwiches and beautiful French pastries. Dinner (Thur-Sat) features rustic French dishes such as cassoulets and crepes, as well as seafood and salads. Take advantage of outside dining in warm weather or grab a street-side table for people watching. Mon-Wed 7:45 am -5 p.m., Thu-Fri 7:45 am – 10 p.m., Sat 8 am – 10 p.m., Sun 8 am – 2 p.m..

707 West Main. (509) 624-2253. www.madeleinesspokane.com $-$$$ Ruins. An intimate, vintage-bar with a menu that changes weekly (often according to the chef’s whims), Ruins offers progressive, yet comforting dishes suitable for lunch, a full dinner, or late night snacking.

Spokane’s leading bartenders craft impeccably balanced cocktails to be enjoyed on their own, or to be sipped with dinner. A far cry from traditional tapas, Chef Brown whips up hearty portions of Heirloom Pumpkin Mac & Cheese and Idaho Trout with miso and Beluga lentils, as well as Spicy Pickles and European-inspired desserts such as the Plum Gateau.

Open Tues 11am - 2:30pm; Wed through Fri 11am - 2:30pm, and 4pm - 12am; and Sat 4pm - 12am. 825 North Monroe Street in West Central Spokane. ruins. spokane@gmail.com, www.facebook.com/ruins.spokane. $$ The Wandering Table. A much-anticipated American tapas-style restaurant located in Kendall Yards. Chef Adam Hegsted delights with a variety of small plates (try the Garden for a creative salad take, the Deviled Eggs, or the Popcorn), craft cocktails, a whiskey bar, and other substantial dishes, such as the Bacon-Wrapped Bacon Sliders or the Braised Shortribs. The chef is known for his previous culinary venture of the same name consisting of a twelve-course dinner party. Take his advice and go with the “You Choose the Price!” meal option for the table offered at $15-$65 per head for a surprising culinary journey.

Hopefully it will include the Olive Oil Gelato for dessert. Open Tues-Thurs, 11:30 a.m. – 11:30 p.m., Fri & Sat 11:30 a.m. - 1 a.m. Sun & Mon, 4 p.m. – 11:30 p.m. 1242 W Summit Pkwy in Kendall Yards. (509) 443-4410. www.thewanderingtable.com. $$ Wild Sage. Tucked into a classic 1911 brick building on 2nd and Lincoln, Wild Sage offers an intimate dining setting and memorable food with real flair.

150

spokanecda.com • JULY • 2015

The atmosphere combines class and warmth. Executive Chef Charlie Connor presents regionally influenced Northwest cuisine using only the finest locally sourced products. Try the Yukon Taquitos, the Crisp Bacon & Blue salad or the Cioppino. Be sure to finish with a slice of the “Soon-to-be-Famous” Coconut Cream Layer Cake with lilikoi sauce. This award-winning bistro is known for its in-house bakery and an amazing array of gluten free options. Also make it a point to order something from their “scratch bar,” with or without alcohol. They use only fresh juices and house-infused flavored liquors. Dinner seven nights a week, opening at 4 p.m. 916 W Second Ave in Spokane. (509) 456-7575. www.wildsagebistro. com. $$-$$$

ions and parmesan), and, of course, the don’t-missat-breakfast hash browns and silver pancakes. 1516 W. 2nd. Seven days 6-8p.m.. (509) 747-8798. 10929 N. Newport Highway, Sun-Thurs 6am-8p.m., Fri-Sat 6am-9p.m. (509) 465-2464. www.franksdiners.com. $

The Cellar. The door to this intimate basement grotto is easy to miss on Coeur d’Alene’s main street Sherman Avenue. This bistro, wine bar, and live music venue embodies generosity with hearty Italian and Mediterranean fare at incredibly reasonable prices, warm and welcoming staff, and a killer space that feels like a retreat from the pressures of life outside. Don’t miss the amazing Mac and Cheese on the appetizer menu and take note that each entrée is accompanies by a salad and bread. 313 E Sherman Ave in Coeur d’ Alene. Mon to Thur 4:30 – 10 p.m., Fri and Sat 4:30 p.m. to midnight. Closed Sun. (208) 664-9463. www.coeurdalenewinecellar.com. $-$$.

Soulful Soups and Spirits. Show up a lunch for love in a bowl or in the evening for a beer, a glass of wine, or something stiffer. Five to seven different soups are offered daily with a fine Tomato Basil offered anytime the doors are open. Daily offerings are cooked from scratch and could include cream of spinach and mushroom, chicken artichoke, Spanish chili (vegan), or cheddar chicken. Don’t miss the hearty and wonderful beer bread, and if it is your birthday, ask about the infamous Fireball Spoon Shot. Open Mon 11am – midnight, TuesFri, 11 am – 2 am, Sat, 11 am – 3 p.m. and 7 p.m. – 2 am. Closed Sun. 117 N Howard in Spokane. (509) 459-1190. www.soulfulsoupsspokane.com. $

BREAKFAST AND LUNCH SPECIALTIES Common Crumb. Wander into the Saranac Building on West Main and you’ll discover a small Parisian storefront selling bread and pastries within earshot of a brewery. Run by the proprietors of the lauded bistro Sante just down the street, the bakery offers breakfast and lunch sandwiches on house-made croissants and crusty bread with such interesting combinations as ham, Swiss cheese and quince jam. The “soup and slice” features warming bowls of creamy parsnip, squash, and apple bisque, for example, as well as coffee and tea and a variety of delicacies within a glass case: macarons, eclairs, tarts, pain au chocolat and petit gateaus. Wear your beret and observe the hoi polloi as you sip your cappucchino and take it all in, Francophile-style. Sun-Mon 7am-2pm, Tues-Sat 7am7pm. 19 West Main, Suite 5, (509) 315-4948. www. commoncrumb.com. $-$$.

Cottage Café. If you’re a fan of classic breakfast and lunch diner fare, great service and the feel of a genuinely popular neighborhood joint, then this bright spot of charm and deliciousness amidst the car dealerships of East Sprague is for you. The menu offers the usual diner fare of pancakes/eggs/lunchytype items, with a nice mix of traditional standards, including the Belgium Waffle Special, Eggs Benedict, the famous Cottage Cinnamon Roll Special (served with bacon and eggs), London Style Fish and Chips and the Spicy Jalapeno Burger. As a dining space, the Cottage Cafe is as homey as its entrees— there’s also a patio for sunny brunching. Open daily 7am2pm. 6902 E Appleway Blvd, (509) 928-8888. www. cottagecafespokane.com. $-$$.

Frank’s Diner. Frank’s has become a Spokane landmark in just over a decade. Both early 1900’s-vintage rail cars were originally obtained by the Knight brothers Frank and Jack during the depression, and each converted them to diners in Seattle and Spokane, respectively. Larry Brown, of Onion Bar and Grill fame, acquired the Seattle diner in 1991 and moved it to its present location, meticulously restored by wellknow local restaurant restoration artisan, Pat Jeppeson. Frank’s breakfast, lunch and dinner menu, available all day, has all the classics. Among our favorites are the open-face turkey, roast beef and mushroom sandwiches, chicken pot pie, Joe’s Special (the venerable scramble of eggs, ground beef, spinach, on-

Little Euro. Valley fans of the Old European can rejoice. One look at the menu and you’ll see that Little Euro offers many of the same breakfast delights as it’s North Division sibling: Danish Aebelskivers, Swedish Crepes, and that mountain of breakfast on a plate they call Hungarian Goulash. Lunch also served. Open daily 6 am – 2 p.m.. 517 N Pines Rd in the Spokane Valley. (509) 891-7662. www.littleeurorestaurant.com. $-$$

Old European. Many of the recipes behind the amazing breakfast creations at the Old European arrived with Marie Mekkelsen when she emigrated from Denmark to America in 1906 at age 18, and this restaurant has remained a family affair with everything made from scratch, including Marie’s amazing Danish Aebelskievers (ball pancakes cooked in a cast iron skillet over an open flame). In addition to the original aebelskievers, Old European offers them stuffed with blueberries, sausage and havarti, or huckleberries (in season) as well. Topped with whipped cream they are a true delight. Also worthy of note is the true, freshly squeezed orange juice and the massive Hungarian Goulash with shredded potatoes, peppers, onions, ham, sausage, bacon and four eggs topped with cheddar cheese and fresh tomatoes. North: 7640 N. Division, (509) 467-5987. Mon-Sat 6am-2p.m., Sun 7am-3p.m.. 1710 E Schneidmiller Ave, Post Falls.

(208)777-2017. Mon-Sat 6:30-2, Sun 7-2:30p.m. www.oldeuropean-restaurant.com. $

CASUAL DINING 315 Martinis and Tapas. Located within the historic Greenbriar Inn in Coeur d’Alene, this restaurant specializes in small plates with a global focus and well-crafted cocktails. Come sit in the intimate martini bar for happy hour beginning at 3:15 and enjoy drink and tapas specials, or share small plates or entrees along with live music on Tuesday, Friday and Saturday nights in the main dining room beginning at 6:00 p.m. Expect good service, great atmosphere and an experience you won’t soon forget. Tues - Sun from 3:15 to close. 315 Wallace Ave in Coeur d’Alene.

(208) 667-9660. www.315martinisandtapas.com. $$$$$.

Bardenay Restaurant & Distillery. Casual and classy dining, specializing in craft cocktails. Holds the distinction of first distillery in the nation with a restaurant onsite. Perfect place for happy hour, or lunch on the patio. Try the Grilled Yellowfin Tuna Salad for well-blended, refreshing tastes in a generous portion. Pair with a house-created cocktail and some small-batch alcoholic ice cream. Open Monday-Sunday 11am-close. 1710 W. Riverstone Drive in Coeur D’Alene. www.bardenay.com $-$$.

Hill’s Restaurant. Hill’s restaurant is back and rejuvenated. Hill’s offers an extensive menu with nine appetizers including the unique Scotch Egg, soups,

vegetable dishes, ten salads including the Smoked Salmon Salad and the Seared Steak Salad, sandwiches, steaks, chicken, pork, and seafood entrees. Hill’s also makes their own pasta. Hill’s has always been a local favorite and they’re back with the same great food and a newly renovated location. The restaurant also features daily lunch and dinner specials worthy of a picky pallet. 401 W Main, Mon-Sat 11-10, Lounge until midnight Mon-Thurs and 2am Fri-Sat. (509) 7473946. www.hillsrestaurantandlounge.com. $$-$$$ The Bistro at Williams Lake. The Bistro at Williams Lake, located at scenic Klinks Resort, is destination dining at its best. From the comfortable restaurant to the secluded patio overlooking the lake, Klink’s has a lot to offer it’s dining guests. The menu hosts a variety of dishes including Chicken Marala and Jumbo Prawns, but don’t miss out on their steaks, primarily the decadent chargrilled Ribeye topped with Dungeness Crab and browned butter.

Follow it up with some of their famous Marion Berry Cobbler and you’ve created an evening to remember.

Summer Hours: Tues-Fri 11-9, Sat-Sun 7am-9. Closed October-March. www.klinksresort.com (509)2352391. $$-$$$ Palm Court Grill. The Palm Court Grill offers upscale casual dining fare that highlight favorites discovered all around the world by Walt and Karen Worthy, the owners of the Davenport. Home to the original Crab Louis, named for original hotel owner Louis Davenport, the grill also serves USDA Prime beef and a fine wild salmon filet with a huckleberry champagne sauce. Serving breakfast, lunch and dinner.

Open daily from 6 am to 9 p.m.. Reservations recommended. Private Dining room available, seating up to 30 people. 10 S Post. (509) 455-8888. $$-$$$ Safari Room Fresh Grill and Bar. The Davenport Hotel Tower’s Safari Room Fresh Grill and Bar will add a spice of adventure to your dining experience featuring a full menu with a variety of tasty flatbreads, small plates, salads and gourmet sandwiches. Private Dining room available seating up to 30 people. (Flatbread is oven roasted thin bread that is topped with a variety of vegetables, fresh herbs, highly flavorful cheeses and meats) 111 S Post St. (Davenport Hotel Tower lobby). Serving breakfast 6-11, Lunch 11-4, Dinner 4-10, and Late Night 10-close. 509-455-8888 $$-$$$

FINE DINING Beverly’s. This flagship restaurant of the Coeur d’Alene Resort has recently remodeled its menu as well as its surroundings with great success. Among our favorite discoveries on the new menu is Beverly’s Wine Spectator Magazine Grand Award winning-wine list. As one of the top restaurants in America, Beverly’s features fresh Northwest ingredients including morel mushrooms, Idaho potatoes, and wild huckleberries.

On the Lake in Coeur d’Alene. Visit www.cdaresort. com for the full menu. Lunch Mon-Sat 11-2:30, dinner seven days, 5-10. (Lounge open 10-Close.) (208) 765-2300 ext. 23 or (800) 688-4142. $$$ Clinkerdagger. English pub décor overlooking the Spokane River. Known for their fresh seafood, steaks, and rock salt-roasted prime rib, Clinkerdagger is a favorite eating place among locals. Their salmon filet is one of the best in the area. The Broadway Pea Salad and Blums Coffee Toffee Pie are two classics since 1974. Two cozy fireplaces make for a warm, friendly atmosphere; 621 W Mallon (in the Flour Mill). Lunch Mon-Fri 11:15-2:30, Sat 11:30-2:30, Dinner Mon-Thurs 4:30-9, Fri 4:30-9:30, Sat 4-9:30, Sun lounge 2-9 and dinner 3-8. (509) 328-5965. www.clinkerdagger.com. Lunch $$, Dinner $$$ Masselow’s at Northern Quest. Named after a strong chief that was instrumental in the survival of the Kalispels, Masselow’s combines the culinary

Join the fastest growing golf club in Washington state!

The Swinging Doors Golf Club only $38!

326-6794 | 1018 W Francis | www.theswingingdoors.com spokanecda.com • JULY • 2015

151

dining guide july

heritage of the tribe with Northwest fine dining. The restaurant features an intimate and lavishly appointed dining room just off the hotel lobby in the new wing of the Northern Quest Resort and Casino in Airway Heights and serves up an Elk Sirloin and Seared Scallops worth the drive. Their chocolate mousse on the dessert menu is also a show stopper. Open for breakfast, lunch and dinner daily. 100 North Hayford Road in Airway Heights. (509) 242-7000. www.northernquest.com/dining/masselows. $$-$$$ Max at Mirabeau. More than the typical hotel restaurant, Max opened in 2005 as a valley destination for fine dining with an infamous menu offering 100 options. Chances are you can find something you are craving on the huge menu, but if an abundance of possibilities scares you, ask your server. We scored at dinner with the gluten-free Cashew Lime Sea Bass and the White Chocolate Mousse with Cherries Jubliee. Casual diners are welcome too breakfast, lunch or dinner. ½ priced bottles of wine on Wednesday nights. Open Mon – Thur, 6 am – 1 am, 6 am to 2 am on Fri – Sat, and Sun, 6 am – midnight.

1100 N Sullivan Road in Spokane Valley. (509) 9249000. www.maxatmirabeau.com. $-$$$ Stacks at Steam Plant. Named for the twin smokestacks that have been a part of the downtown Spokane skyline for nearly a century, Stacks offers a full-service dining experience in a one-of-a-kind space. Unique private dining spaces include boiler rooms where the original pipes still line the walls and ceiling. Signature dishes are created from scratch and incorporate ingredients produced only at the Steam Plant – including smoked meats, fish and vegetables, and many of the ales brewed on-site. 3p.m. – 10p.m.

Sun-Thurs, 3p.m. – 11p.m. Fri-Sat. 159 S. Lincoln, under the smokestacks downtown. (509) 777-3900. www.steamplantspokane.com $$-$$$

ITALIAN Europa Restaurant and Bakery. Europa offers much more than pizza (Marsala Steak Penne and Sweet Pepper Tortellini, for example), but if pizza is what you want, then Europa’s are among the best.

Among their more notable choices are the “Our Favorite” (chicken, spinach, Feta, mozzarella, provolone, mushrooms, and onions) and the European (five cheeses, roasted garlic, white sauce, basil pesto, chicken, and shrimp). Shrimp, mushrooms, and fresh tomatoes add a twist to their version of the Hawaiian. All desserts are prepared entirely on-premise by pastry chef Christie Sutton, which include Christie’s Triple Layer Chocolate Mousse, as is the little shiny dome of chocolate cake and rum genache known as the “Chocolate Birthday Bomb,” Europa’s traditional compliment for patrons celebrating their birthday.

Stop into the cozy pub for daily happy hour specials and live music every Sunday night. Open Mon – Thurs 11am - 10pm, Fri – Sat 11am - 11pm, Sun 11am 10pm. 125 S Wall. (509) 455-4051. www.europapizzaria@comcast.net. $$ Ferrante’s Marketplace Café. This South Hill restaurant combines two great pastimes: gourmet Italian food and shopping. Ferrante’s offers a wide variety of gourmet pastas, pizzas, and paninis along with a kid’s menu and delicious gelato. Stop in for a full dinner or order it to go and shop in the marketplace while you wait. The marketplace offers unique gifts, such as jewelry, wines, cookies and candies, many from local vendors. Enjoy the neighborhood feel of this Italian café. 4516 S Regal. Tues-Sat 11-8p.m. (509) 443-6304. www.doitalian.com. $-$$ Italian Kitchen. Owners Bryce and Lyndsay Kerr have created a beautiful and charming décor along with exquisite cuisine, not to mention the remarkable hospitality. Known for its Calamari, Tiramisu, and Lasagna from scratch, the Italian Kitchen is as authen-

152

spokanecda.com • JULY • 2015

tic as you’ll find. They were recently placed on the “Best of the Best” list, which honors the top 17 Italian restaurants in the nation. 113 N Bernard. Lunch Mon-Fri 11-3:30, Dinner Mon-Thur 3:30-9, Fri 3:3010, Sat 4:30-10, Sun 4:30-9. (509) 363-1210. www. italiankitchenspokane.com. $$ Luigi’s. Traditional Italian menu specializing in pastas, seafood, steaks and salads served in amazingly large portions. The smoked salmon lasagna has been featured in national magazines. Martinis are a must.

Located close to the opera house and downtown shopping. Express service for theatergoers. 245 W Main. Sun & Mon 4-9, Tues-Thurs 11-10, Fri 11-11, Sat 4-11. (509) 624-5226. www.luigis-spokane.com.

Lunch $, dinner $$ Tony’s On The Lake. Originally built in the 1940s long the shore of the lake five miles east of Coeur d’Alene, Tony’s is a great destination Italian spot for years but the current incarnation under the D’Alessandro family just might be the best. Drive or boat. Chef Cheyenne D’Alessandro offers wonderful from-scratch sauces and Italian classics executed perfectly. Try the hand-pulled mozzarella if it is on the special sheet and don’t miss the Spaghetti Pescatore if you love a good tomato vodka sauce. Equally excellent are the Sirloin Filetto served with house-made gnocchi and the Saltimbocca alla Romana. All the desserts are made in house. Tony’s has a fun and informative wine list, and you need to hold up their house wine Y NOT to the mirror that stretches along the back of the dining room for a surprise. Open daily from 5 p.m. from Memorial Day to the end of September. Five days a week in the fall and spring.

Closed January – March. 6823 East Coeur d’Alene Lake Drive outside of Coeur d’Alene. (208) 667-9885. www.tonysonthelake.com. $$-$$$ Uva Trattoria. Brother and sister chefs Lisa and Steve Vanzeveren opened Uva with a vision of creating a Napa Valley bistro for the Coeur d’Alene community. They’ve done just that with a simple menu of hearty Italian classics, an extensive wine list, generous portions and a light, friendly atmosphere. The neighborhood restaurant offers calamari (dredged in rice flour instead of wheat), lasagna, chicken piccata and house-made tiramisu, as well as fresh salads made with organic and locally-sourced ingredients. They also offer gluten-free pizza and pasta. Rustic and authentic, Uva is fairly priced and suitable for families or couples looking for a clean and modern lunch or dining spot. Open Sun-Thurs 11-9, Fri-Sat 11-10. 2605 N 4th St, Coeur d’Alene, ID 83815. (208) 818-9257, www.uvacda.com. $$

MEXICAN Rancho Viejo. Jose Rodriguez and his staff offer up traditional and familiar Mexican fare with some of the amplest portions and most caring family-friendly service in Spokane. 14201 E Sprague. Sun-Thurs 11-10, Fri & Sat 11-11. (509) 927-8428. www.ranchoviejo.net. $$

PIZZA The Flying Goat. Careful thought went into the design of this pub and pizza sibling of the Downriver Grill— and it’s paying off. The Goat offers both classic and artisan toppings on Neapolitan-style pies, the “char” on the crust imparting a distinctive, crunchy flavor. Try the surprising Kiernan and wash it down with a craft beer (14 taps, 1 gravity-fed cask beer, and over 50 more in bottles). The Goat has a “Mug Club” for regulars; all dishes are named after neighborhood quirks – see if you can decipher their menu-cryptography. Open daily at 11 am. Closes at 10 p.m. (11 on Fri and Sat). 3318 West Northwest Boulevard in Spokane. (509) 327-8277. www.theflyinggoat.com. $-$$

Mackenzie River Pizza, Grill and Pub. The first Mackenzie River opened in Bozeman Montana in 1993—serving up pizzas that caused the cowpokes to scratch their heads. Toasted pine nuts and Mandarin oranges on a pizza? But they kept coming back. Now there are 15 locations with two in Spokane. The menu offers nearly two dozen pizzas and you have four crust options: sourdough, natural grain, thick, or thin. Both Spokane locations also boast a full bar. Open daily 11 am – 10 p.m.. Northside: 9225 N Nevada, (509) 413-1043. South Hill: 2910 E 57th Ave, (509) 315-9466. www.mackenzieriverpizza. com. $-$$$ South Perry Pizza. Fresh, innovative pies (minus the gourmet pretension) in the heart of the Perry district on Spokane’s South Hill. Located in a former auto body shop, the restaurant has an open kitchen centered around an open-flame pizza oven that turns out brilliant pizzas with a yeasty bready crust that has good chew and the right amount of char. Try the popular Margherita, Veggie, Prosciutto, or one of their creative daily specials. 6 microbrews on tap and several fresh salads start things off right. The garage doors roll up in good weather for patio seating. 11 am – 9 p.m., Tues - Sun. 1011 South Perry Street in Spokane. (509) 290-6047. www.southperrypizzaspokane.com. $-$$

PUB AND LOUNGE FARE Crafted. A gastropub located in the heart of downtown Coeur d’Alene, Crafted is serious about their brews and burgers. A casual and hip atmosphere with a generous patio for a post-lake rendezvous, Crafted offers solid burgers, like the B-I- Double G-I-E, a hamburger with bacon, avocado and sharp cheddar, and other creative dishes like the Spunky Crawfish Chowder, a variety of salads, and the Rockafella Ya’ll, layers of fried chicken, waffles and bacon topped with an egg and serrano-huckleberry syrup. Don’t forget to share the deep-fried Oreos— a nice treat to round out a day at the lake. Mon-Thurs 11am-10pm, Fri-Sat 11am-2am, Sun 11am-10pm. 523 Sherman Ave in Coeur d’Alene. (208) 292-4813 www.facebook.com/ CraftedTaphouse $-$$ Dave’s Bar and Grill. A neighborhood tavern with free popcorn all day long, a surprising family feel inside, and specials at breakfast, lunch, and dinner that have created passionate patrons. Try the monthly special at breakfast or split the massive Killer omelet. The bacon cheeseburger headlines the lunch favorites and steaks, ribs, and chicken (all under $15) keep the tiny galley kitchen hopping all night. Lines out the back door for breakfast on the weekends. 6 am – 10 p.m. daily. 12124 East Sprague in the Spokane Valley. (509) 926-9640. www.davesbarandgrill. com. $-$$ Manito Tap House. Manito is living into its name as a gastropub that offers high-quality dining fare to go with their 50 beers on tap. A fun pub atmosphere and friendly service make this a great hangout. Try the yam chips, the Carne Adovada, the Murphy’s Beef Boxty, or the inventive veggie burger that comes inside out,. 11 am – 11 p.m. Sun – Thu. Open until 2 am Fri – Sat. 3011 South Grand Blvd in Spokane.

(509) 279-2671. www.manitotaphouse.com. $-$$ O’Doherty’s Irish Grille. Traditional Irish pub fare. Reuben sandwiches, fish and chips, burgers and salads are the specialties. An outdoor eating area in this downtown restaurant overlooks Spokane Falls Boulevard and Riverfront Park; perfect for early evening dining and people watching. Live folk music most Tuesday evenings. 525 W Spokane Falls Blvd.

Sun-Mon 11:30-9, Tues-Thurs 11:30-11, Fri-Sat 11:301am. (509) 747-0322 $-$$ O’Doherty’s Irish Pub and BBQ Catering

Company. The valley pub with a family-friendly dining room, a traditional Irish menu, and Southernstyle barbeque done on the premises thanks of massive smoker installed by the former tenant, Smoky’s BBQ. Try the Guinness beer-battered fish and chips, the slow cooked corned beef, and the smoky pulled pork. In addition to the beers on tap, the bar includes a line-up of high-quality Scotch. Opens at 11:30 am during the week and 9 am for breakfast on the weekend. 11723 E Sprague Ave in the Valley. (509) 9242578. www.odohertysirishpub.com. $-$$

fan’s paradise. On the food front, the restaurant is famous for its large portions (which can be split). Breakfast is served all day and the huge pieces of Broasted Chicken remain the most popular item on the golfthemed menu. Show up for on your birthday for a free steak dinner. Open seven days a week from 6:45 am to 2 am. 1018 West Francis in Spokane. (509) 326-6794. www.theswingingdoors.com. $-$$

The Onion. Established in 1978, the Onion is the grand dean of gourmet burgers and casual family dining in Spokane. From the Hula burger with ham and grilled pineapple, the “Big O” with bacon and avocado, to their namesake beer-battered onion rings, The Onion pays attention to details and does more from scratch than many other restaurants aspiring to loftier appellations. 302 W. Riverside, SunThurs 11-11, Fri-Sat 11am-1am. (509) 747-3852; 7522 N Division, Mon-Sun 11-11. (509) 482-6100 (Bar until midnight Sun-Thurs, Fri-Sat until 1). $-$$

Anthony’s at the Falls. A welcome addition to the local seafood scene, Anthony’s combines a spectacular view of the Spokane Falls with an unwavering commitment to fresh seafood. So much so that they operate their own fishing company for the sole purpose of supplying their restaurants. The success of this shows up in the always available, rich and flavorful seafood fettuccine and clam chowder, as well as on the fresh sheet. The four course “Sunset Dinners” served Mon-Fri from 4-6 for only $18.95 are particularly good values. 510 N Lincoln. Lunch MonSat 11:30-3, Bar Menu in Lounge Mon-Sat 3-4, Dinner Mon-Thurs 4-9:30, Fri-Sat 4-10:30, Sun 3-9:30, Sunday Brunch (breakfast/lunch menu) 11-2p.m., Happy Hour Mon-Fri 4-6 with half-price appetizers and drink specials. (509) 328-9009. $$-$$$

Peacock Room. It is all about martinis, cold 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, the menu features such items as giant prawntinis, open-faced crab sandwiches and gourmet onion rings. Casual attire. Private Dining room available seating up to 25 people. Mon-Thurs 11-midnight, Fri-Sat 11-1am, Sun 2-midnight. 10 S Post. (509) 455-8888. $$-$$$ Post Street Ale House. This floor to rafter renovation of the former Fugazzi space in the Hotel Lusso

by Walt and Karen Worthy of the Davenport gives downtown Spokane a great English-style pub with a striking bar, twenty beers on tap, and a reasonably priced menu built around comfort food. We feel they do some of their fried food particularly well: the Halibut and Chips, the Fried Mozzarella “cubes,” and the Ale House Fried Pickles. If you are hungry, try the Guinness Braised Short Ribs served over mashed potatoes and topped with a pan gravy chunky with vegetables. 11 am – 2 am daily. N 1 Post Street. (509) 789-6900. $-$$ Saranac Public House. The Saranac Public House is part of the downtown revival on the block of Main just west of Division. It has a 12 rotating taps (though one is always Guinness) and well-executed comfort food that features a number of organic and local ingredients. Our favorites on the menu include a luscious Macaroni and Cheese (exactly how you wish you could make it at home), the Kalua Pork Sandwich and the Chinese Barbecued Spareribs. The pretzel and the polenta are standouts for appetizers.

Open daily at 11 am. Closes 11 p.m. (midnight on Fri – Sat). 21 West Main Avenue in Spokane. (509) 473-9455. www.saranacpub.com. $-$$ Steam Plant Brewing Co. & Pub. An amazing location for a brewery – under layers of catwalks and an 80’ ceiling inside the renovated steam plant. The brewery produces eleven handcrafted microbrews on-site, from their famous Double Stack Stout to several seasonal varieties. Its microbrews are also available to go in kegs and growlers. The Pub features multiple flat-screen TVs and a game room to make a night of it. The brews are complemented by signature menu items like the Coal Bunker cheese bread, smoked steelhead and beer cheese soup. 3p.m.

– 10p.m. Sun-Thurs, 3p.m. – 11p.m. Fri-Sat. 159 S. Lincoln, under the smokestacks downtown. (509) 7773900. www.steamplantspokane.com $$ The Swinging Doors. Opened in May of 1981, the tavern turned restaurant has been in the same family for its whole life. With 27 beers on tap and 60 television screens, The Swinging Doors is a sports

SEAFOOD AND FISH

Cedars Floating Restaurant. This is Idaho’s premier floating restaurant, featuring the freshest fish available daily and Midwest Stockyards High-Choice Beef. The Cedars, founded in 1965, floats at the confluence of Lake Coeur d’Alene and the Spokane River. The Cedars is the perfect setting to enjoy breathtaking views and Northwest delicacies such as Cedar Plank Salmon and a Biergarten Filet. Drive in or boat up to this one-of-a-kind Northwest restaurant.

Open seven days for cocktails and appetizers at 4p.m. and dinner beginning at 5p.m.. 1514 S Marina Drive, Coeur d’Alene. 208-664-2922. www.cedarsfloatingrestaurant.com $$$

think

p Grou ls! mea

p or Pick Uery, v i Del We’veu o got y ed. r i) covery ak (I n te

| 509.413.2029 1220 W. Francis | Open 7am-9pm daily

Now Serving Breakfast!

| 509.327.4270 1724 N. Monroe | Open 10am-9pm daily

Visit us online at EatAloha.com

Fisherman’s Market Grill & Sushi. An eclectic combination of Pacific Northwest, Asian, New England, Italian and Baja flavors are all offered on the menu in a casual setting. Classic Fish & Chips to Sushi can be found at this Coeur d’Alene fish market, which yes, also sells excellent fresh seafood too! You’ll want to try the Baja style fish tacos. 215 W. Kathleen Ave., Coeur d’Alene. Mon to Sat 11am - 8pm (Closed Sun).

(208) 664-4800. www.fishermansmarketcda.com. $-$$$

STEAK HOUSES Churchill’s Steakhouse. Carved into the first floor and basement of the Joel Building is this temple dedicated to dry-aged USDA Prime steaks and possibly the only ground Prime burger in the region (it is brilliant and shows up weekly in the basement bar as a $7 special). The dining room has all the pomp and circumstance for a great celebration meal (and prices to match) while the bar below has the intimate feel of a high class club and a separate menu with a few lighter items not offered upstairs. Open daily: 4 – 9 p.m. on Sun, 4 – 10 p.m. Mon to Thur, and 4 – 11 p.m. Fri and Sat. 165 South Post in Spokane. (509) 474-9888. www.churchillssteakhouse.com $$-$$$$ Spencer’s for Steaks and Chops. Greeted with dark mahogany paneling and crisp linens, Spencer’s has been a destination for USDA Prime beef for almost 15 years. Try the signature bone-in Spencer Ribeye or pull out all the stops and order the dryaged New York Strip. Beautiful fish and seafood are also featured and the kitchen offers a number of classic side dishes also – including a memorable au gratin hash browns laced with smoked bacon, sweet onions, and cheddar cheese. Open Mon-Thurs 11:30-10, Frispokanecda.com • JULY • 2015

153

dining guide july

Sat 11:30-11, Sun 11:30 - 9. 322 North Spokane Falls Court inside the Doubletree. (509) 744-2372. www. spencersforsteaksandchops.com/spokane. $$-$$$$

www.mainsushi.com

BEST SUSHI 3 years in a row!

Thank You Spokane!

430 W. Main Ave. Spokane, WA 99201 | 509.838.0630

Mon-Thu 11am-9pm ~ Fri 11am-10pm ~ Sat Noon-9pm ~ Noon-8pm

Made in the

USA

20% off all

items that are made in the USA!

Wolf Creek Lodge. The Wolf Creek Lodge is the younger city sibling of the original Wolf Lodge Inn located ten miles east of Coeur d’Alene. While the menu is far from identical, you can’t miss the similar steakhouse theme with plenty of beef options as well as the likes of as Bourbon Chicken and King Salmon.

Don’t forget to order the birthday “potato” for that special occasion: Oreo ice cream rolled in cocoa powder, topped with whipped cream, and set on a plate of hot fudge. 104 S Freya, Spokane. Mon-Fri 11:30-close, Sat-Sun 4-Close. www.wolflodgespokane.com. (509) 535-8972. $$-$$$ Wolf Lodge Inn. It is worth the drive to experience the original Wolf Lodge just off Interstate 90 east of Coeur d’Alene. From the simply massive 24 ounce Porterhouse on down, this wonderfully ramshackle red ‘barn’ serves up classic western roadhouse food off their famous open pit grill. For the adventurous there are Rocky Mountain Oysters on the appetizer menu. Beef aside, the Idaho Rainbow trout on the menu is delicious, and don’t miss the sweet white Krebal fry bread with honey. Reservations requested.

11741 E Frontage Rd ten miles east of Coeur d’Alene.

Tues-Fri 5-Close, Sat - Sun 4-Close. (208) 664-6665. www.wolflodgecda.com. $$-$$$

OTHER

Celebrate your Independence by shopping local and save 20% on hundreds of USA made items throughout the month of July!

Brain Freeze Creamery. Ice cream, espresso drinks and sandwiches are offered all day at this welcoming, family-friendly spot in Kendall Yards. The small-batch creamery opened their own storefront in 2014. They offer 24 different flavors with at least a few vegan and dairy-free options each day. Try a scoop of their famed Palouse Crunch, a blend of cinnamon ice cream, red lentils and candied almonds, or Muddy Cups-Dirty Dishes, a brownie batter ice cream studded with mini peanut butter cups. Another favorite is Cakey Doe, vanilla cake batter ice cream with chunks of chocolate chip cookie dough. Anvil coffee and espresso and a small selection of hearty sandwiches broaden the menu just enough to suit everyone’s tastes. 1238 W Summit Parkway, Spokane. Sun – Thurs 7am-9pm, Fri & Sat 7am-10pm, www.brainfreeze.bz (509) 321-7569. $-$$.

Loco Dogz. Each hot dog and sausages is designed to transport to a different spot on the globe.

Two locations currently – First Street in Cheney and Hamilton near Gonzaga – but don’t be surprised to see more soon. Great prices and great design along with house made caramel corn gives you something sweet to close out the meal. Try the authentic Chicago Dog in a fresh-baked poppy seed bun with chopped onions, Rolf’s sweet pickle relish, mustard, fresh tomato wedges, sport peppers, and celery salt.

Become a fan on Facebook. www.loco-dogz.com.

(509) 321-7069. $ Queen of Sheba. Ethiopian. Dishes are served with injera, a sour Ethiopian bread used to pick up the meat and vegetable stews – no utensils required. Portions are generous, so bring your friends and order family style. Spicier dishes on the menu are cooked with berberé, a spice blend with ground red chili peppers. Try the Yebeg Kay We’t, a lamb stew cooked in a thick berberé sauce which is spicy enough to leave your lips zinging. Milder dishes include the Doro Alich’a, (chicken) and several vegetarian specialties.

Gluten free injera is also available, as well as a special Coffee Ceremony to leisurely end the meal. Make sure to alert your server at the beginning of the meal!

Tues-Sat 11:30am – 8pm, Sun 1-4pm, closed Mon. 621 W Mallon (Suite 426 of the Flour Mill Mall). (509) 328-3958. www.queenofshebaspokane.net. $-$$

154

spokanecda.com • JULY • 2015

Two time Epicurean Delight Award winner

Best of spokane award 2008 through 2014 spokanecda.com • JULY • 2015

155

Spokane's Best Italian Restaurant, 10 Years Running!

113 N. Bernard | Spokane, WA

156

spokanecda.com • JULY • 2015

Signature Dish Filet of Ribeye

Beverly’s

Filet of Ribeye

by Cara Strickland | photo by Joel Riner, Quicksilver Studios

It’s not enough that Beverly’s overlooks Lake Coeur d’Alene with windows that stretch to the ceiling. It’s not enough that they’ve recently remodeled both the kitchen and the front of the house, giving the whole space a fresh look, added comfort and increased efficiency. No, the food has to be amazing, too. It is.

Last summer, Beverly’s began the process of changing their menu, adjusting the price point to show people that they weren’t out of reach and that they are more than just a place to celebrate (though I certainly wouldn’t say no to a special occasion dinner there). Now, their dinner entrees range in price from $18-$55.

Make no mistake, this is still fine dining, with service to match.

Every guest receives a signature orange sweet roll (so iconic that the scent was once featured in the phone book as a scratch and sniff). Even if you’re not on vacation, you’ll feel the pull of resort culture, inviting you to slow down and enjoy the experience.

What better way to embrace the vacation spirit than with one of their most popular dishes, the Filet of Ribeye? An eight-ounce steak is cut from the center of the ribeye so that it resembles a filet

mignon in appearance and tenderness. The steak is wrapped in house made hickory smoked bacon and topped with a foie gras truffle butter.

Underneath the steak, you’ll find the unassumingly named Idaho potato cake. This cake, and the entire dish, a creation of Chef de Cuisine Tyler Schwenk got its start at the American Culinary Federation Conference Gala, held at the Coeur d’Alene resort in 2013, one of three times in the last 20 years. It’s a mixture of mashed potatoes, butter, perfectly cooked bacon, chives, garlic and Boursin cheese, mixed together, cut out like biscuits and breaded before frying. The exterior is quite crispy, only enhanced by the flavors of the steak. I wanted it to go on forever.

While this part of the dish remains constant, the accompanying vegetables change with the seasons. Recently it was served with fresh, local morel mushrooms and spring onions. The plate was garnished with multi-colored edible flowers, resembling natural confetti. A dish worth a celebration indeed.

Consider making your way to Beverly’s, for the Filet of Ribeye, and for the unbeatable view. spokanecda.com • JULY • 2015

157

liquid libations Vino! with John Allen

Vino! with John Allen

by Laurie L. Ross

I

f you’re from the Spokane area and a fan of wine, Among the four full-time- and one part-time employees, chances are you know or have heard of John Allen, they taste upwards of 200 wines a month to assure that proprietor of VINO! A Wine Shop. The wellcustomers are thrilled with their purchase and each bottle established gathering place for wine opened as a fares well. They call this their “satisfaction guaranteed” collaboration in 1995 when there were policy. Yes, day drinking isn’t just less than 80 wineries in the entire permitted, it’s required. Each employee state. The business grew alongside the rates, describes and recommends every Washington wine industry. Today, wine they carry. They aren’t looking for a "The business offers a Vino! could be heralded as the region’s wine any one person likes, but rather one fun approach to wine authority on wine, harboring a wealth the entire staff enthusiastically chooses of information on Washington’s now for retail and/or wine club inclusion. The and wine education.

850 official wineries, making the state business offers a fun approach to wine and the second largest wine region in the wine education. Patrons quickly discover [...] the casual country. that the casual attitude toward wine is The wine shop is located just north welcoming to the new wine-drinker. The attitude toward wine of 2nd Avenue on Washington in wine club is similarly welcoming with is welcoming to the downtown Spokane. Tucked behind a modestly priced, one-bottle-a-month a quaint storefront are three separate commitment program. Although most new wine-drinker. " rooms that essentially represent three customers are nearby, thanks to the distinct businesses. Up front is a retail Internet and their large email list, Vino! shop that carries only wines the staff has become the little wine-shop thathas tasted and liked. The next space could, providing top quality selections to is a tasting room where notable winemakers and winery customers throughout the United States. representatives regularly pour for patrons. The back of Sounds like a clear Spokane success story. But let’s back the shop is a warehouse with over 1,000 wine bins for a up to how it all began, because like many successes, the booming wine club. journey included roadblocks and detours along the way.

158

spokanecda.com • JULY • 2015

In the late 1980s, Allen worked days at the Gourmet Shop in The Crescent Department Store while working evenings at the wine and coffee bar at Lindaman’s Restaurant and Gourmet-to-Go, on the South Hill. Following that, there was a very brief ownership role with a small downtown wine store called Grape & Grain before Allen was back as a fulltime barista and wine manager at the nearby 4 Seasons Coffee. Allen soon discovered many of the failed wine shop customers were still looking to him for wine and subsequently followed him to 4 Seasons. At the same time, the Washington wine industry was starting to take off.

Some dreams don’t die; rather, they just get delayed. For Allen, the wine shop vision stayed intact until two regular patrons and some investors helped him launch Vino!, opening exactly four years after his first fledgling wine shop closed its doors.

While the foundation of the iconic Vino! is the wine club, it’s Allen’s expertise and enthusiasm for wine that has led to restaurant wine list consulting, partnering with restaurants for coursed winemaker’s dinners, wine tasting events and hosting local, national and international wine trips. Allen creates great memories pairing the enjoyment of wine, along with a good dose of wine-related education.

In addition to becoming a successful proprietor, Allen has become an accomplished public speaker, wonderful travel guide, teacher and host. His success, however, is attributed to his genuine passion for wine that has been ripening since working on the fourth floor of the Crescent store by day and Lindaman’s by night. Today, it is apparent that Vino! has solidified a commitment to local and regional wine and has relationships that are deeply rooted within the industry.

In the spring of 2014, Allen introduced customized wine trips and hosted an 11-day tour of Italy for

so good you’ll want seconds. (or thirds, we won’t judge.)

317 Sherman Ave, Coeur D'Alene ID || 208-664-9463

Spring release available now!

Tasting room open Saturday & Sunday Noon6:00pm

18102 N. Day Mt. Spokane Rd Mead, WA | 509-570-8748 spokanecda.com • JULY • 2015

159

liquid libations

Voted Top Destination by Seattle Magazine

Come stay with us!

Open daily from 10-5

509.522.0200

baselcellars.com | info@baselcellars.com 2901 OLD MILTON HWY., WALLA WALLA, WA 99362

N o w Op e n

51 TAPs • 50 BOTTLes • One LOCATION Located at The Onion- 7522 North Division - Spokane, WA 160

spokanecda.com • JULY • 2015

a memorable and delicious adventure.

The trip included three-night stays in top rated hotels, daily excursions with premier winery visits, elegant multicourse meals and some free time to explore. The travelers toured Veneto and the city of Verona and visited production facilities of ParmigianoReggiano cheese, the finest prosciutto hams and Modena-authentic balsamic vinegar. They also surveyed the Tuscan countryside and saw the sights in Florence. A multi-lingual Italian guide and interpreter accompanied the group throughout the trip, along with a private motor coach and driver. Allen recently hosted another well-planned tour of Australia and plans to offer an intriguing food and wine delegation to France through the organization,

www.emvycellars.com

Photo by Tag Photography

We have wine tastings, bottled craft beers, small plate menu, and room rentals. Come visit us today!

People to People.

Over the past 20 years, the Pacific Northwest wine selection in Vino! handily outgrew the California wine selection, while Allen has become the go-to wine guy orchestrating over 1,000 wine-related events in the area. What hasn’t changed is the true love of wine by both Allen and the Vino! staff. They proudly refer to themselves as “wine geeks” and are thrilled to help patrons discover wines from around the world, one “satisfaction guaranteed” sip at a time.

Vino! A Wine Shop is located at 222 S. Washington in downtown Spokane.

For upcoming tastings and events, visit www.vinospokane.com

HAPPY HOUR - Thursday-Saturday: 4PM-6PM Open Thursday 3pm-7pm | Friday 12pm-9pm | Saturday 12pm-6pm Located in Marketplace Winery | 39 W. Pacific Ave. Spokane, WA 99201 | 509.838.7815

Chill, Baby!

We recommend Ride the Edge blend for your cold brew. Stop by our tasting room to try it. Don’t see it at your store?

Please complain to managment.

Open M-F 8am-4pm Saturdays 10am-2pm

509-995-6500 423 E. Cleveland Ave. www.roasthousecoffee.com spokanecda.com • JULY • 2015

161

Ad Index 14th and grand Action Recycling aloha island grill angell, Thomas W. Architect Arbor Crest Baldwin Signs Bardenay Basel Cellars Beau K Florist Berry Built Design Inc. Bigelow arbors Bistro at Williams Lake Blackbird tavern + kitchen Bobs Service Center Bozzi Events Brain Freeze Creamery Broadway court estates Cafe Mac California Closets Carlson Sheet Metal Catered For You Chateau Rive Chateau Rive Events CinderFella's Cleaning Company Classic Garage Cloninger, Brooke DDS Coeur D'Alene Casino Coldwell Banker - Jim Luster Coldwell Banker - Teresa Jaynes Combs Orthodontics Cotter Ranch Properties country Financial Crouse, DAVID PLLC Ctoreson Photography DAA Northwest Auto Body Center Dania Davenport Hotel Deal Planet Did’s Pizza & Froyo Downriver Grill Downtown Spokane Partnership Eagle Mountain E.L.Stewart Ellingsen, Paxton orthodontics Emvy Cellars Eowen Rosentrater Attorneys Ferrante's Fery's Catering finders keepers Flash's Auto Body Floor Coverings International Fruci & Associates

43 76 153 84 27 48 124 160 139 91 84 124 43 116 63 50,135 105 154 17 86 129 113 41 94 45 109 125 95 94 99 87 48 163 62 115 20 9 95 148 127 34 83 14 104 161 36 133 121 12 115 64 119

G.E.T. Gold Seal Mechanical Gold’s Gym Good Samaritan Great floors GSI Complete Glass Halletts Chocolates Hdg HEART Herbal Essence Hill's Restaurant inland imaging Inland Northwest Blood Center Italian kitchen jacobs Upholstery Jewelry Design Center Kai Morimoto Kitchen Engine La Plaza De Mexico La-Z-Boy Land Expressions Larry H. Miller HONDA Larry H. Miller Toyota Le Catering Lyle Pearson / Land Rover Mackenzie River Pizza Magnuson Orthodontics Mangis Photography Marcheso & Associates Maryhill Winery Mechanics pride and automotive MEtabolic Institute Mom’s Tattoo Monarch Custom builders Montego Bay Tanning National Furniture Next Day Dry Cleaning Northern Quest Resort & Casino Northwest Trends Nudo O'dohertys Olympic Game Farm Pacific Flyway Gallery Pinot's Palette Plese Printing pullman Chamber of commerce Pure Romance R. Alan Brown, Inc Regal Fabrics Renovations by Dave Covillo Rick singer photography Ritters

108 77 106 36 75 80 41 4 98 129 124 102 109 156 75 2 102 154 148 7 81 11 117 31 23 124 101 139 49 29 117 99 51 82 89 81 37 3 72 130 126 47 74 62 18,19 153 78 85 90 73 37 101

Roast House rockwood retirement community rohrer's Royal Upholstery Sam Rodell Architect Sandau Builders Saunders Cheese Shogun shriners hospital Simply Northwest Spa Paradiso Spencer's Spokane Internal Medicine Spokane STories SRM Steamplant Sushi.Com Swinging Doors Tapio Center Taste Cafe Terry L. Mourning Thai Bamboo The Cellar The Clay Connection the glover mansion The Ivory Table The Makeup Studio The Onion/ Area 51 Tillamook County Creamery Tin Roof Tobacco World Total Fit Trovato interiors Tricksters Brewing Co. twilight ciderworks united Tile UVA Trattoria Valley Hospital Veraci Pizza vintage spokane Wallflowers Wandering Table Weldon Barber Wendle Ford Nissan & Infiniti White Block Company Whiteman Lumber wild sage Windermere - Nancy Wynia Wittkopf Landscaping Yards Bruncheon

161 5 116 79 BC 76 128 126 108 100 50 122 96 80 105,119 123 154 151 118 137 89 156 159 73 155 128 100 160 13 69,71 90 25 74 128 159 91 128 6 51 45 77 50 61 15 86 85 151 93 78 51

Coming in the August 2015 Issue: the downtown issue

release party

Join us in celebrating the July issue of Spokane Coeur d’Alene Living magazine

July 16 , 2015 th

Enjoy

beer, wine, food & musiC

5:00 PM - 8:00 PM

Hosted by: The party will be held at Chateau Rive.

621 W. Mallon | Spokane (Inside the Flour Mill)

162

spokanecda.com • JULY • 2015

food, beer & wine provided by:

RSVP at:

bozzimediaevents.eventbrite.com Questions? Call 509-533-5350

Finding a Family Law Attorney in Spokane/Coeur d’Alene One of the most common questions that I am asked is “How do I find the right attorney for my family law case?” In my book, Divorce In Washington (Addicus Publishing, 2014), this issue is discussed in substantial detail. The following excerpts, with updates, provide some basic guidelines for the client.

Q: Where do I begin looking for an attorney for my divorce?

There are many ways to find a good divorce attorney.

You can ask people you trust, such as friends and family members who have gone through a divorce. Ask if they thought they had a good attorney (or if their former spouse did). The best recommendations come from professionals who have personal knowledge of an attorney’s experience and reputation. Referrals from court personnel, other attorneys, mediators and others with a legal background are often of highest quality.

Financial advisors or accountants can be great referral source. Many family counselors can provide good insight on who are the best family law attorneys.

Find a law firm that handles divorces as a regular part of its law practice. Firms that practice exclusively in the area of family law are highly desirable. Go online, as many attorneys have websites that provide information on their practices areas, professional associations, experience and philosophy. The site AVVO.com provides ratings on attorneys. Strive for an attorney with a rating of “9” or better. Always avoid random Internet gossip sites where anonymous posters can “flame” an attorney. Most often, this type of post is the losing adverse party getting even.

Q: How do I know if I am choosing the right attorney?

Your attorney should be a trusted professional with whom you feel comfortable sharing information openly.

He or she should be a person you can trust and who is a zealous advocate for your interests. You will rely upon your attorney to help you make many decisions throughout the course of your divorce.

A consultation for a divorce might be your first meeting with an attorney. Find an attorney who practices primarily in the family law area. This cannot be stressed enough. Although many attorneys handle divorces, it is

likely you will have more effective representation from an attorney who practices exclusively in family law.

Determine the level of experience you desire in your attorney. For example, if you have had a short marriage, have few assets, and/or have no childrelated issues, an attorney with less experience might be a good value for your legal needs; however, if you are anticipating a custody dispute or have complex or substantial assets, a more experienced attorney may better meet your needs. If you have issues, such as business valuations or professional practices, this requires you to be even more selective. Only a small percentage of divorce attorneys have extensive experience in business and professional practice valuation.

Q: Should I hire a “bulldog” or a very aggressive attorney?

Again, consider the qualities in an attorney that are important to you. A “bulldog” may promise to be overly aggressive and take your spouse for everything he or she is worth; however, the most experienced, professional and effective attorneys rarely make such claims or boasts. A quality attorney knows when to be aggressive but also knows when it is time to settle. Be careful of attorneys who appear less than professional.

The judge will rule in favor of the party who is well prepared, offers the most compelling evidence and whose attorney is skilled in making a legal argument.

Additionally, expect the cost of your divorce to exponentially increase if your attorney is unwilling to negotiate and drags your spouse into court at every opportunity. Look for an attorney who can represent you with zealous advocacy, while at the same time maintaining a high level of courtesy, professionalism and integrity. This will ensure the best result at the most reasonable rate.

Addicus Publishing is pleased to announce the release of Divorce in Washington, a comprehensive guide to the divorce legal process.

Available at the Amazon, Barnes and Noble, and Apple store websites. Also available on Kindle, Nook, I-Books and at the Addicus Publishing website addicusbooks.com. This 249 page guide is written in a user-friendly question and answer format by noted Spokane divorce attorney David J. Crouse.

David J. Crouse | (509) 624-1380 | crouselawgroup.com

104 S. Freya, Suite 209 Spokane, WA 99202-4866