Spokane Sizzle 2012-2013 by Sizzle'n Cuisine News & Reviews

Eastern Washington’s Premier Dining and Entertainment Guide

2012-2013

SECRET

recipes REVEALED

CHAPS BAKERY Gina’s Sweet Touch

DISCOVER

Find us online @ SpokaneSizzle.com

flavors

AROunD TOwn

Restaurants, Entertainment, the Arts & Community Events | Local Food, Wine & Brews

ARTISAN PIZZA

GELATO CALZONE

MADE FRESH

ITALIAN h ...wort p! the tri

4516 South Regal • 443-6304 • DoItalian.com • Try our takeout!

HOURS Monday – Wednesday Closed Thursday & Sunday 4 – 9 pm Friday & Saturday 4 – 10 pm

1 800 523- 2464 | CDAC A S I N O.COM |

/CDAC A S I N O R E S O RT

2 5 m i l e s s o u t h o f C o e u r d ’A l e n e a t t h e j u n c t i o n o f U S - 9 5 a n d H w y - 5 8

Distinctive Dining in Downtown Spokane

Contemporary French Dining

Burgers Always Made Fresh

Open Mon.-Sat. at 4pm 14 N. Post St. (509) 474-0575 FraicheSpokane.com

Pub & Grill - Northwest Brews Open daily at 11am, Late Night Fri. & Sat. 14 N. Post St. (509) 474-0564 RexsSpokane.com

Upscale Yet Casual

Best Happy Hours in Town

Offering fine dining featuring all organic or harvested wild local ingredients 1007 W. 1st Ave. (509) 456-5656 501 E. Sherman Ave. CdA (208) 930-4762 ScratchSpokane.com

Full service menu 1009 W. 1st Ave. (509) 456-5656 Happy Hours every day 4 - 6pm, 10pm-close, all day Mon. & Tues.

dining has never been so sweet.

cake THE BAKERY OF CHAPS

ring

chat

stop by

509.624.4182

hercake@hotmail.com

4237 S. Cheney-Spokane Rd.

breakfast

coffee & sweets

lunch

closed mondays

Friday & Saturday 7:30am to 3pm Sunday 7:30am to 2pm Tuesday through Sunday 11am to 3pm

dinner

Tuesday through Sunday

ChapsGirl.com

Wednesday through Saturday 4:30pm to close

Green bluff Loop

Greenbluff Rd 395

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Bruce Rd

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Mt. Spokane Park Dr

Hwy 395

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Day Mt. Spokane Rd

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SPOKANE

NORTH SIDE Forker Rd

Hawthorne Rd

DAVENPORT

Indiana Ave

Sprague Ave.

Mic

32nd

SOUTH HILL

N W Hw y

SPOKANE AREA MAPS S

FI ND YOUR WAY TO YOU R FAVO R IT E SP O K A N E S I Z ZLE D E ST I N AT I O N !

To find the dining and entertainment scene in a neighborhood near you, each section of the magazine is color coded by area to match the map above. Use the color-coded tabs to the right to easily navigate to each Spokane neighborhood.

See what’s new @ SizzlenCuisine.com

Evergreen

Pines Rd

University

16th

Dis

Carnahan Rd

Ch en ey -Sp ok an eR d

Mullan Argonne St

Park Rd

Fancher

Havana St

57th

29th

Pa lou se

Montgomery Ave EXIT 287

Appleway

Regal St

195

Ray St

Perry St

High Dr

Sou the ast Blv d

WellesleyAve

Mission Ave EXIT 289 Broadway Ave.

EXIT 285

8th

Thor St

29th

lvd nd B Gra

Monroe

195

Mission Ave Trent Ave Sprague Ave

14th

A Trent Freya St

Sharp

Fruit Hill Rd

er Dr Upriv

Market St

d Blv set n Su

Hamilton St

Indiana Ave Washington

WEST SIDE & BROWNE’S ADDITION

Ruby

we st B lvd

Monroe

No rth

Wellesley Ave Empire

Lehman Rd

Division St

Ash St

Maple St

Alberta

Garland St

Bigelow Gulch Road Argonne St

Francis Ave

Market St.

R ail Tr

Nevada St

Division S t

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Rd ile M ne Ni 291

LAKE PEND D’OREILLE

CHATARROY

COLBERT

HAUSER LAKE

WEST SIDE & BROWNE’S ADDITION

DEAR PARK

DOWNTOWN

WASHINGTON IDAHO

LOON LAKE

NORTH SIDE

WASHINGTON / IDAHO BAYVIEW SPIRIT LAKE

ATHOL

TWINLAKES

RATHDRUM

MEAD

Temple Rd Hayford Rd

HAYDEN LAKE

REARDON

MILLWOOD

AIRWAY HEIGHTS

SPOKANE VALLEY

SPOKANE

STATE LINE

POST FALLS

COEUR D’ALENE

LIBERTY LAKE LAKE CDA

MEDICAL LAKE

CHENEY

WALLACE

HARRISON

SPANGLE WORLEY

Harvard Rd

Barker Rd

SPRAGUE

EXIT 291

Sprague Ave

ho da hI t r No To

PLUMMER

DOWNTOWN SPOKANE

ST. MARIES

Sullivan Rd

SPOKANE VALLEY & LIBERTY LAKE

WINE TIME

ROCKFORD

SOUTH HILL

KELLOGG

E Country Vista Dr

SPOKANE VALLEY LIBERTY LAKE

Just flip to the neighborhood section using the colored tabs above, and you're there!

2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

Publisher/Editor in Chief Jeanette Dunn jeanette@premierpub.net (509) 951-9233 Senior Editor/ Writer Jillian De Lallo jillian@premierpub.net Graphic Design Jenny Gaddy - jenny@premierpub.net Tom Latham - SignalPointDesign.com Photography Brett Fontana - StudioFontanaMaria.com Sheena Dunn - SpectactularPortraits.com Chris Guibert - ChrisGuibert.com Advertising Sales Cynthia Ciallella - cynthia@premierpub.net (240) 538-4971

THE MEDITERRANEAN MENU HAS A NORTHWEST FLAIR AND IS ACCOMPANIED BY AN AWARD-WINNING WINE LIST.

SEAFOOD N’ SOUL SUNDAYS 4:30-9 PM MUSIC 7-9 PM ____________ LIVE MUSIC MONDAY - THURSDAY 7-10 PM FRIDAY - SATURDAY 7-11 PM ______________ THE WINE CELLAR A LATE NIGHT RESTAURANT OPENS DAILY AT 4:30

317 Sherman Ave. | Coeur d’Alene, Idaho | (208) 664-WINE (9463) TheWineCellarCdA.com See what’s new @ SizzlenCuisine.com 10

Contributors Chelsea Newman, Samantha Cabrera, Jill Rider, Deb Green, Sylvia Wilson, Linda Anderson, Julie Collins, George Perks, Ana Hopkins Photography, Ellie at WhiteSagePhotography.com

© 2012-13 Spokane Sizzle a Premier Publishing publication. Published annually by Premier Publishing, Inc., PO Box 518, Coeur d’Alene, ID 83816 All content within this issue is copyrighted and no part of this publication may be reproduced without prior written permission of the publisher, Jeanette Dunn, Premier Publishing, Inc. All editorial material represents the views of the respective authors and does not necessarily reflect the opinion or endorsement of Premier Publishing, Inc. Every effort is made to ensure accurate information. However, the publisher is not responsible for errors or omissions and/or incorrect listing information.

To order your copy of the Spokane Sizzle magazine mail $5 to: Premier Publishing PO Box 518, Coeur d’Alene, ID 83816 Send email request to: SizzlenCuisine@ premierpub.net Or call us! (208) 665-9805

features

22 Landmark Restaurants The Onion Bar and Grill and Frank's Diner >>

28 Cake, Chaps Bakery

Gina's Sweet Touch

34 Ciao Mambo Italy in Downtown

58 Casper Fry

39 Dry Fly Distillery

66 Townshend Cellar

42 Madeleine’s Café and Pâtisserie

72 The Marketplace Wine Bar

48 Downriver Grill

78 Get Outta Town

80 Silverwood Theme Park

82 Taste Worth a Trip

Locally Made; Internationally Consumed A Window to France in the Heart of Downtown Bringing a Fresh New Look to the Table

54 Ferrante’s Café and Marketplace

It’s All about Food and Family

Bringing it Home

Explore the Wines of EMVY and Bridge Press Cellars

community

Where the Story Begins

Coeur d’Alene Casino, Worley, Idaho Celebrating 25 Years of Fun; Offering True Culinary Delights

Destination Sandpoint, Idaho

spotlights >> >> >> >> >>

26 32 46 52 62

West Side and Browne's Addition Downtown North SIde South Hill Spokane Valley and Liberty Lake

28 14

departments

14 Fork-in-Cork Award Winners Spokane Area's Top-Rated Restaurants

16 Recent Openings

66 Wine Time

76 Parties, Catering and Events

78 Get Outta Town

Discover the New Flavors around Town Find Spokane-Area Wineries Entertainment, Arts, Food, Wine and Brews

Just a Short Drive Away

2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

A WORD FROM THE EDITOR ...

Welcome to the world of dining and entertainment in Spokane! With this, our eighth annual Spokane Sizzle, we offer you more ways to find what’s really special among local restaurants, wineries, shops and entertainment in Eastern Washington. Take a look around your neighborhood or visit one across town; new restaurants are still popping up in pockets all over town, and old favorites are standing the test of time and an unstable economy by being busier than ever. We know from our feedback that you are looking to support that local place and want to know where to find those hidden gems. This publication is all about helping you make choices, and we are here to remind you of a few great ones. In this issue you will find out more about Landmark Restaurants—Spokane’s own original treasures, The Onion and Frank’s Diner; Cake, the bakery at Chaps and Baker Gina Garcia’s sweet touch; Downriver Grill and the fresh new look they’re bringing to the table and the restaurant; the one-and-only South Hill family owned Ferrante’s Marketplace Café, where everyone makes you feel like family; South Perry’s new farmto-table Southern-inspired restaurant Casper Fry; and about Townshend Cellar Winery moving it all home to Spokane. If you love to cook and want to impress your guests at your next dinner party, we reveal six secret chef recipes in this issue. You’ll soon be feeling like a worldclass chef in no time. And, now to keep you informed about the dining and entertainment scene in the Spokane area throughout the year, we are keeping you up to date with the latest and greatest happenings with our weekly eNews and our new mobile-friendly restaurant finder online at SizzlenCuisine.com. We’ve done the footwork so you can easily find just what you’re looking for, including wineries, breweries, distilleries, shopping for local foods and farms, caterers, arts and entertainment venues, cooking classes, tastings, dinners and more. Enjoy the Sizzle … the places, people and food that you will only find here in Spokane. We hope you enjoy our efforts, and please let our advertisers know you saw them here in the Sizzle! Keep an eye out for our second annual supplement to the Sizzle, the Sizzle Pocket Guide, due out this summer, filled with more restaurants for you to discover, along with those longtime favorites you’ve been enjoying for years.

See what’s new @ SizzlenCuisine.com

[recipes] >> >> >> >> >>

wine and dine

35 Cake’s Lemon Bars 44 Ferrante’s Peas & Bacon Pasta 50 The Onions’ French Onion Soup 60 Frank’s Diners’ Hot Cakes 64 Downriver Grill’s Steak Au Poivre 74 Feast Catering’s Prawn Salad Cup

shop and play >>

25 The Elk Public House A Spokane Classic Since 1999 >>

31 Stacks at Steam Plant and Steam Plant Brewing Co. and Pub Where Dining is Anything but Boring

45 Flying Goat

A Neighborhood Pub the Locals Love

51 Two Seven Public House

South Hill Hidden Gem

>> 61 MAX at Mirabeau Where There's Always Something Going On

65 Robert Karl Cellars

75 Feast Catering

Wine from the Vine to Your Glass Fun Catering Ideas to Inspire You!

2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

Gotta find our Spokane Sizzle Fork-in-Cork Award Winners! Just where are the local favorites? The neighborhood hangouts? Who is creating that buzz and getting enough attention to motivate our readers to go online and vote? Look no further. You will find them here! Our unique Fork-in-Cork Award recognizes the special talents of the brightest shining stars of the culinary world right here in Spokane. These winners present to you fine cuisine, great places to take the kids, the hot spot to make that great business deal, the ideal setting to meet a friend for lunch and so much more! Step up to the plate, pull up a chair and tip the glass; you will find a tasty destination sure to please. Cheers to a great dining—and drinking—experience. We’re sure you will find one of your favorites here, or maybe a new place to try.

Bon Appetit! Cozy Romantic Dinner for Two

Alive at 5! Fun Happy Hour

A Coffee Shop that Soothes the Jitters

Finest Pub Food and a Brew

Wild Sage, Downtown 916 W. 2nd Ave. | (509) 456-7575

Forza Coffee Co., South Hill 2829 E. 29th Ave. | (509) 535-7179

The Party Place, Food or Not

Peacock Lounge at the Davenport Hotel, Downtown 10 S. Post St. (509) 455-8888

Manito Tap House, South Hill 3011 S. Grand Blvd. (509) 279-2671

Diner Worth its Salt

Zola, Downtown 22 W. Main Ave. (509) 624-2416

Frank’s Diner, North Side 10929 N. Newport Hwy. (509) 465-2464

Meet-a-Friend-for-Lunch Place

Enjoyable for the Entire Family

For the Best Sandwich Anywhere

The BEST Pizza!

Lindaman’s, South Hill 1235 S. Grand Blvd. (509) 838-3000

The Onion Bar and Grill, Downtown 302 W. Riverside Ave. (509) 747-3852

Power Lunch for Making Deals Palm Court Grill at The Davenport, Downtown 10 S. Post St. (509) 789-6848

Favorite Wine List

The Downriver Grill, North Side 3315 W. Northwest Blvd. (509) 323-1600

Martini Bar that Shakes it Up Rain Lounge, Downtown 1009 W. First Ave. (509) 456-5656

The Onion Bar and Grill, North Side 7522 N. Division (509) 482-6100 The Flying Goat, North Side 3318 W. Northwest Blvd. (509) 327-8277

The Must-Try New Place on the Block

MacKenzie River Pizza Co., North Side 9225 N. Nevada St. (509) 413-1043

For the Love of Food … A Chef with Style!

Anna Vogel of Italia Trattoria, Browne’s Addition 144 S. Cannon St. (509) 459-6000

VOTE! For your favorites @SpokaneSizzle.com

For a Cocktail and a Bite to Eat

Satellite Diner and Lounge, Downtown 425 W. Sprague Ave. (509) 624-3952 WHITE SAGE PHOTOGRAPHY

See what’s new @ SizzlenCuisine.com

BIG TABLE DINNER AT THE WHITE ROOM

SPOKANE SIZZLE IS ONLINE

10 YUMMY THINGS

You Can Do on our Award-Winning Web Site

ton’s Premier Eastern Washing nment Guide Dining and Entertai

•

Find just the restaurant you are looking for!

•

Find area wineries, breweries & distilleries.

•

Find that shop that offers specialty foods or those must-have items and gadgets.

•

Did we mention local art shows?

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News & Reviews: find out about the latest and greatest culinary events and happenings.

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VOTE for your local favorites!

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Sign up for our weekly eNewsletter and WIN fabulous prizes ... free dinners, free food, free gifts, free entertainment tickets!

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Find out where to pick up your free copy at area restaurants.

2012-2013

SECR s recipe REVEALED

KE RY CH AP S BA Touch a’s Sweet Gin

DISCOVER

flavors

AROUND TOW

Find us online

com @ SpokaneSizzle.

Restaurants,

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Events Community nt, the Arts & Entertainme

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FIND LOCA L

win eries MA P INSIDE

2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

RECENT

OPENINGS DOWN TOWN

There’s no shortage of new restaurants, tasting rooms and gourmet shops around Spokane! Here are a few of the new neighborhood favorites that have cropped up in the past year, along with those old favorites that have moved locations or have undergone recent transformations. Explore the new flavors of Spokane!

stacks at steam plant 159 S. Lincoln St. (509) 777-3900 Renovations to the restaurant within the historic Steam Plant have been completed, including new brand names, new menus and updated interiors. What was once known collectively as Steam Plant Grill is now three distinct entities: Stacks at Steam Plant, Steam Plant Brewing Co. and Steam Plant Pub. Stacks at Steam Plant, named for the twin smokestacks that have been a part of the downtown skyline for nearly a century, is serving a new dinner menu with Chef Barry Matthews at the helm. He has been given creative freedom with the menu, allowing guests to choose from inventive and flavorful menu choices. Barry’s signature dishes are created from scratch and incorporate ingredients produced only at the Steam Plant including smoked meats, fish and vegetables. Barry sources most of his ingredients locally—including herbs from his own garden—and maintains relationships with farmers and ranchers throughout the region. Stack’s high-quality, aged to perfection beef comes from the Double R Ranch in the Okanogan region of Washington, and Snake River Farms from Boise, Idaho, provides their 100-percent all-natural Berkshire pork, raised by a small network of family farmers. St. Maries wild rice is also on the menu, and Barry uses various ales brewed on-site in his dishes. Brewed at the Steam Plant, these beers provide a broad range of flavors and styles for every beer lover. The Steam Plant, built in 1916, created and supplied steam heat to more than 300 buildings in Downtown Spokane until 1986. It sat idle for 10 years before being transformed into commercial and retail space, while still retaining as much of the equipment and industrial materials as possible. The renovation, completed in 1999, garnered local, state and national historic preservation awards for these efforts. You can read more about the Steam Plant in our Downtown Neighborhood section of this issue.

whitestone winery tasting room

See what’s new @ SizzlenCuisine.com

8 N. Post St. (509) 838-2427 Sharing a main entrance and right next door to Cougar Crest is the new location for Whitestone Winery’s tasting room. Enjoy live music on First Fridays, release parties and of course a wine club, which offers specials and special privileges to regular buyers. Stop in starting at noon Tuesday through Saturday.

8 N. Post St. (509) 241-3850 Opened September 2011, this is the second satellite tasting room for Dave and Deborah Hansen’s Walla Walla winery. Deborah is Cougar Crest’s winemaker. They offer eight wines by the glass or flight, along with coffee, non-alcoholic beverages and assorted cheese plates featuring Cougar Gold cheese. The tasting room is open daily starting at noon.

emvy cellars and bridge press cellars Not only do Emvy and Bridge Press cellars share their tasting room at the Marketplace Wine Bar at 32 W. Second Ave., the two wineries also share a winery and equipment, and are in the process of moving the winery to its new location at Pacific Avenue and Browne Street. The two formerly shared space and equipment with Mountain Dome Winery, which was sold last year. Grande Ronde Cellars will also use the space to make their wines. With the large space the new winery offers, they plan to host events and eventually move the tasting room to the new location. Until the winery opens, which isn’t expected to be until much later in the year, find Emvy and Bridge Press at their Marketplace Wine Bar tasting room, open noon Thursday through Saturday. Find out more about Emvy and Bridge Press cellars in this issue’s Wine Time section.

red room lounge 521 W. Sprague Ave. (509) 838-7613 This full-service eatery and lounge has been around since 2006 but has recently undergone some changes. This live music venue, nightclub and restaurant offers a full bar with a large selection of spirits and beer in a fun, warm and friendly environment. If you join as a VIP member you will enjoy special privileges and private parties at the club.

rex’s burgers and brews and fraíche 14 N. Post St. (509) 474-0575 Impossible as it sounds, Rex Burgers and Brews and Fraíche have vastly different menus—both comfortable ambiances on different sides of the elegance scale—and share owners, the kitchen and a door between them. Owners Connie Naccarato and Chef Jason Rex have cleverly devised a way to have it all run out of one kitchen. Rex Burgers has been a longtime dream of Jason’s, and the inspiration had been brewing for quite some time when the right opportunity presented itself. He and Connie jumped at the chance to fill the downtown city sidewalk window views that formerly belonged to

OWNERS OF REX'S BURGERS AND FRAICHE CONNIE NACCARATO AND CHEF JASON REX

EMVY CELLARS AND BRIDGE PRESS CELLARS

REX'S BURGERS

cougar crest estate winery tasting room

Niko’s. A build-your-own-burger bar to customize as you please, with all the meat ground in house. Beef, buffalo, elk, turkey, chicken and duck, with vegetarian options such as salmon and black bean burgers, and daily house-baked buns, house-made special sauces and your own condiment bar to adorn your creation to your delight. Burgers aren’t all that are on the menu; baby-back ribs, wraps and steaks are available, too. Jason is having a whole lot of fun with simple food. There’s a sports bar with big-screen TVs, neon signs, casual fun staff and eating contests. Yes, Rex’s has a Wall of Fame and a Wall of Shame for those who attempt the Hot Wing Challenge. If you finish them all in 10 minutes and wait 10 minutes before you have a drink, you get your wings free and your photo on the Wall of Fame. If you don’t quite make it, it’s to the Wall of Shame you go, and you will have to pay up. Fraíche, however, is a different story. The former Niko’s wine bar had a separate room that just begged for a different panache, and it was Scratch manager Steve Kessler who came up with the idea; a separate and intimate French bistro. Voíla! Fraíche chefs are trained to French cuisine and work independently from Rex’s cooks in their shared kitchen. The menu is fraíche-ened every five weeks to keep it new and interesting. John Brogna’s expertise at the front of the house and wines bring the service and selection together for an experience that the owners are known for at Scratch. Rex is open daily at 11am, with late nights Thursday through Saturday, 10am to 10pm Sunday. Happy Hours are 3 to 6pm and 10pm to close. Fraiche is open daily at 4pm.

the saranac public house 21 W. Main Ave. (509) 473-9455 Formerly Isabella’s Gin Joint, new owners Brandyn Blanchat and Eric Johnsen have remodeled the restaurant, offering an open space with a casual industrial feel with its black concrete floors, shiny steel tables and lots of windows. Eric has 20 years experience under his belt from kitchen manager to general manager and running a corporate kitchen. Brandon is a product of The Onion, where he resided for 10 years as front of the house. Both are committed to the industry and are combining their experience at Saranac. With 12 excellent rotating tap selections and full-service bar, the party includes live music Thursday and Saturday. They serve traditional pub fare and contemporary dishes using healthy organic food, locally sourced whenever possible. The food is flavorful with great presentations at a reasonable price. Try their house-made pretzels! The back patio and front-of-the-house city sidewalk dining during the summer months are sure to be a hit. Open 11am daily with Happy Hour 3 to 6pm and again 9pm to close Monday through Saturday and all day Sunday! 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

CONT.

DOWN

TOWN

scout tavern

SCOUT TAVERN

1001 W. First Ave. (509) 747-3434 On the corner of First and Monroe inside the historic Montvale Hotel, where Far West Billiards resided for 10 years, you will now find Scout Tavern. This pub-style restaurant, owned by Rob Brewster, is open daily and offers a full breakfast, lunch and dinner menu. Opened June 2011, the pub offers breakfast, burgers, sandwiches and soul food—think Chicken and Waffles. Scout is a great place to bring the kids for lunch, or stop in late night for drinks and live music. The floors have been stripped to reveal the original hardwood floors and the old bar back is from the old Mint Bar in Mullan, Idaho. It seems Scout Tavern is a place where the nostalgically old meets the refreshingly new.

SWEET FROSTINGS

sweet frostings blissful bakeshop 15 S. Washington St. (509) 242-3845 Joining in the current cupcake craze, owners Sally Winfrey and Judy Rozier have built a sweet shop here on the corner of Washington Street and First Avenue. Sally and Judy began selling cupcakes when asked to fill in at the Funky Junk show last spring. They sold out, and the ball started rolling for them. Judy comes from a mortgage business background and Sally was a commercial baker. Opening in November 2011, their Sweet Frostings Blissful Bakery offers more than cupcakes, each topped with a heart candy. Morning pastries, cinnamon rolls, muffins, whoopee pies, cheesecakes and some signature items such as cake pops and house-made poptarts are also available. The biggest seller? The Salted Caramel made with fleur de sel; it’s both savory and sweet—and highly addictive! They also do custom cakes for special occasions and will deliver nearby. Look for an expansion in the coming year as Judy says they are already planning to add to the space. Sweet Frostings is open 8am to 6pm Tuesday through Friday, and 8am to 5pm Saturday. And the saying is true: “Looks as good as it tastes; tastes as good as it looks.”

spokane public market stella’s 917 W. Broadway Ave. (509) 326-6475 Stella’s opened its doors in late February right off Monroe on Broadway—formerly J-Walk—near the Spokane County Courthouse. Owners Marti Brown and son Tony, who is also head chef at Mizuna, wanted to bring artisanal vegetarian food to the outer edge of the downtown area, and have done so with style and ease. Cuisine focuses heavily on scratch-baked goods, high-end sandwiches and vegetarian friendliness. Currently, Stella’s is open 7am to 4pm, with plans to stay open until 8pm in the future.

See what’s new @ SizzlenCuisine.com

24 W. Second Ave. (509) 624-1154 On Second Avenue and Browne Street, several businesses come together to sell their local wares 10am to 6pm Thursday through Saturday. You will find local producers and artisans to include Spokane Cheescake, owned by Thomas and Gillian Speight, David Ainley’s The Scone Ranger, Pam’s Jams out of Rathdrum, Idaho, Morning Sun Baking Co., The Fruit Girl, Pleasant Prairie Farms, The Shoeless Horse, Sun People Dry Goods Co.; there are too many to name! Stop by and we promise you won’t be disappointed.

boots bakery 24 W. Main Ave. Boots Bakery is moving into the former Rocket Bakery location on Main, providing a bakery lounge setting for its visitors. With a complete remodel—including a small kitchen, coffee shop, bar and lounge with expansive seating—Boots Bakery is prepared to welcome its visitors’ every desire. Owner Alison Collins—friends call her Boots—is offering an atmosphere of fun, a community feel, and most of all, food that aligns with vegan/vegetarian bistro standards. Alison believes in the importance of customer service and listens to what the customers say about the food. She wants to hear their creative input and cares about her connection to the community. She is surrounded by the support of generous friends and supporters; many helped finance and build Boots. Boots serves local Roast House coffee, pastries, lunches, some gluten-free items, other desserts and a host of adult libations. The delectable offerings include her very own Vegan Carrot Cake (some of you may have tasted her recipe at Mizuna’s in recent years). Boots Bakery is a welcomed presence in the community. Celebrating more than just opening in May, Alison and her husband Arden met at this very location 10 years ago. Join them in the celebration and see what they’re up to at Boots Bakery. Open daily 6am to 6pm adding late hours until 11pm Wednesday through Saturday for an evening dessert lounge.

luxe coffeehouse 1017 W. First Ave. (509) 624-5514 Found on the cozy First Avenue niche in the downtown area, Luxe Coffehouse makes its home close to Scratch and Rain. With an extensive selection of coffee, beer and wine, Luxe is a place where everyone can find comfort in a sophisticated and elegant manner—chandeliers and all—Luxe provides an ambiance fit for excitement in the daytime and thrill at night.

geno’s

marsells cakes and desserts boutique 920 N. Division (509) 448-2512 Nationally certified cake decorator and journey baker Marcel Kopplin has moved Marsells Cakes and Desserts Bakery closer to downtown. Stop in the new retail shop and grab a cookie, cupcake, pineapple upside down, whoopie pie, seasonal dessert or brownie, and a specialty coffee or tea! They also have an exciting new boutique filled with baking trinkets, one-of-a-kind cookie jars and other specialty gifts for purchase.

NORTH

CELEBRATIONS

SIDE

1414 N. Hamilton St. (509) 368-9087 This is definitely a cool happening space near downtown in the University District on the corner of Mission Avenue and Hamilton Street. William Webster of Zola, and formerly of Isabella’s, bought Geno’s late last year and remodeled, improved the menu, added entertainment and created a

funky, hip, rustic bar so full of salvage chic that it makes anyone feel like this has always been your neighborhood hangout. Serving great Italian food, pizzas, the menu includes a soup of the day, salads and a full glutenfree menu. All pastas, sandwich breads and pizza dough are available gluten free. Just ask! Try the Seafood Puttanesca or Chicken Cacciatore, and enjoy live music throughout the week.

mommy g’s

2426 N. Division St. (509) 723-6326 Mommy G’s has moved to a new location. You can now find the home of Spokane’s gourmet gilled cheese sandwiches parked at the Staples parking lot on North Division Street—did we mention Mommy G’s is on wheels? They’re open Tuesday through Saturday. If you call ahead, they’ll make your sandwich and have it ready for you when you arrive.

celebrations: a gourmet cupcakery 713 W. Garland Ave. (509) 327-3471 Celebrations, which opened summer 2010, now has new owners. Joe and Amber Owens took over the business August 2011. As you enter, one word will come to mind—sweet; not only in reference to the baked goodies, but the atmosphere. It’s the perfect place to bring the kids for that

after-school treat. In addition to cupcakes, frozen cake pops, specialty and custom cakes, and cookie cakes are all available. What makes Celebrations stand out among other cupcake houses? Be sure not to miss the Maple Bacon Cupcake, a maple bacon cake with butter cream frosting and a slice of bacon. Thursdays starting at noon, enjoy $1 cupcakes until they’re gone! During the warmer weather, enjoy outdoor seating and … gelato could be popping up on the menu, so stay tuned!

FUSION FLOURS OWNER TARA WRIGHT AND DAUGHTER ADRIANA DIAZ

fusion flours (509) 217-1610 Owner Tara Wright has added a new flavor to Spokane’s dining—gluten free! Fusion Flours, opened in June 2011, begs of bakery-quality glutenfree products that can be baked fresh in your own kitchen at an affordable price. Whether it’s a pan pizza, a warm batch of cookies or strawberry-topped angel food cake, you can have it all with no contamination or GMOs! And, what’s more, this healthful food is being embraced throughout the Spokane dining scene as well, with recipes found in Ferrante’s, Benniditos, Buck’s Pizza and Mile Heights Pizza, to name a few. With a promise of 100-percent gluten-free ingredients, what are you waiting for? “Change your life one glutenfree bite at a time!”

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HILL casper fry

928 S. Perry St. (509) 535-0536 Five years ago, the mother-daughter team of Deb Green and Megan VanStone opened the doors of Madeleine’s Café and Pâtisserie. This summer the two partner with son and brother Ben Poffenroth to open Casper Fry, a farm-to-table restaurant created in the spirit of the taverns and dining rooms prominent during the early 20th century. While the name pays homage to Deb’s great grandfather, who lived and preached in the neighborhood, the menu pays tribute to the artisan movement featuring locally sourced and farm-fresh ingredients, prepared with a Southern culinary drawl. The kitchen boasts a charcoal fired Josper oven, only one of 13 in the country. Its high heat and smoke produce a unique woodsy flavor to proteins and vegetables. In-house canning, pickling and curing add to the distinct flavors delivered from the kitchen. The well-appointed bar features preprohibition-era-inspired cocktails crafted by classically trained mixologists, using the finest ingredients, including house-made bitters and artisan liquors. Casper Fry is sure to be that new favorite destination restaurant.

MANITO TAP HOUSE

SOUTH

mackenzie river pizza co.

manito tap house

2910 E. 57th St. (509) 315-9466 Another Great Northwestern novelty has made its way to Spokane. A gourmet-style establishment born east of the continental divide in Bozeman, Mont., MacKenzie River Pizza Co. bridges the gap between a great outdoor escape and urban fine dining. True to its Montana roots, MRPC provides a menu of hearty meals, ranging from frontier ribs to freshly topped pizzas—sourdough, natural grain or thin crust for the taking. And even those looking for a fulfilling Happy Hour menu won’t be disappointed: fish tacos, slammers, honey BBQ wings and cowboy skewers to boot! Visit the freshly established MacKenzie River Pizza Co. in two Spokane locations from 11am to 9pm weeknights, and until 10pm on the weekends; no reservation required. But we’d advise not to hesitate; where a robust menu meets a cozy family atmosphere, the tables fill up in a flash.

3011 S. Grand Blvd. (509) 279-2671 Opened September, 2011, this is a great new neighborhood spot that’s worth a visit. Owners Patrick McPherson and Denise Hanson have created a casual gastro-pub atmosphere featuring lunch and dinner, full cocktail bar, an extensive—and affordable—wine list focusing on Northwest wines. The menu is local as much as possible, with most produce being organic. Meats are hormone and antibiotic free, and all items are made from scratch. The new covered patio is heated and seats 40. Patrick and Denise are proud of the fact that Manito Tap House is a green restaurant. They are even a member of the Green Restaurant Association—there are only four others in all of Washington State!

FRESH INTERPRETATION TO TRADITIONAL SOUTHERN DISHES

david’s pizza enjoy it at famous eds for now 2911 E. 57th Ave. (509) 290-5080

803 N. Post St. (soon-to-be future home) David’s is no longer in the University District, but you can still find their pizza at Famous Ed’s in the South Hill neighborhood, with catering available all over town. And even better … David’s Pizza has found a new location south of the Spokane Arena. Owner Mark Starr says there will be plenty of outside seating, roll-up doors, a space for meetings and receptions, and a whole lotta fun and pizza tossin’ goin’ on!

mezzo pazzo wine bar

LUNCH, DINNER, WEEKEND BRUNCH SOUTH PERRY DISTRICT 928 S. PERRY ST. (509) 535-0536 CASPERFRY.COM 20

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2718 E. 57th Ave. (509) 863-9313 Located in the Regal Plaza, owners Nita and Ron Martinez are half crazy … about wine, about life. Opened late September 2011, Mezzo Pazzo features a large glass-pour list focusing on wines from Washington, California and imports, along with bubbly and dessert wine. Beer is also on the menu, along with some non-alcoholic beverages. Try one of their tasty platters, appetizers, salads or sandwiches to accompany your wine. Hours are 11am to close Tuesday through Friday, noon to close Saturday, and are open for special event bookings. Stop in for live music 6:30 to 9:30pm Friday evening. The small, intimate space seats 36 with a 49 person maximum occupancy.

SPOKANE

LIBERTY

VALLEY LAKE chocolate myracles 11616 E. Montgomery Dr. (509) 922-6353 Spokane’s own chocolate miracle has opened a retail location just off Pines in the Valley. Julia Balassa-Myracle is a Master Chocolatier and is well known for her hand-craftedwith-love chocolates that are also available at Chocolate Apothecary, Latah Creek Winery, Deer Park Farmers Market and Bakery, and The Spa at The Coeur d’Alene Resort. Julia has true passion for chocolate-making using old European traditions and natural ingredients. With her new retail shop she not only offers her gourmet truffles, but also chocolate barks and chocolate bears. Listen up wanna-be chocolatiers, she also has plans for chocolate-making classes! Visit her new factory and retail shop for your own enjoyment. It is open and serving Chocolate Myracles 1 to 6pm Tuesday through Friday, 1 to 5pm Saturday.

twelve string brewing co. taproom 11616 E. Montgomery Dr. (509) 990-8622 Just last year, after nearly 30 years of brewing beer, Terry Hackler has decided to go commercial. His Twelve String Brewing Co. offers a current selection featuring G String Blonde, Archtop Amber, Electric Slide IPA, Don’t Fret Porter, Drop D Stout and Double Drop D Stout, with his beer on tap at more than a dozen businesses downtown. In case you were wondering, Terry has a love and passion for playing guitars, which helped him in the naming of not only the brewery but the beers as well. Twelve String Brewing is a great addition to the many wineries, breweries and distilleries the Spokane area has to offer, and we are excited to see what the future holds. They are open 3 to 10pm Wednesday and Thursday, 2pm to midnight Friday and noon to midnight Saturday.

Where do you find the restaurant experience you’re looking for? Begin your search @ SizzlenCuisine.com to find local restaurants, wineries, bars, specialty foods and farms, that special shop that has unique food items, event happenings and more. Try our new mobile dining and entertainment finder. “We do the footwork to make it easy for you to find just what you’re looking for!” >>>

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LANDMARK Restaurants

THE ONION BAR AND GRILL FRANK'S DINER 34 Years and just getting started!

Historic Railcar Elegance; a Spokane Landmark

STORY COMPILED BY: JEANETTE DUNN AND LANDMARK RESTAURANTS | PHOTOS BY: SHEENA DUNN & BRETT FONTANA

ith 34 years of

success, multiple locations and a dozen restaurants in Spokane opened by people who have gone through their manager training, one would think that The Onion and Frank’s Diner are the work of a national chain. Not so. These local treasures are owned and operated by local owners Ken and Christy Belisle, and retired business partners and founders Larry and Jan Brown. Both families still live, work and play right here in Spokane. Originally established by Larry Brown in

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1978, today Ken Belisle and his wife Christy are 50-percent owners and the managing partners of the company. They are setting the pace and tone for the next generation of diners at these Spokane restaurants. “We have multiple generations of guests who have eaten at The Onion for years,” says Ken. “We have always been guest directed and listen with genuine interest to what they like and don’t like.” He and wife Christy, being parents with a young daughter, want and need value when they eat out, yet at the same time desire fun, popular, quality food prepared with handmade products, local ingredients using sustainable practices and thoughtful cooking methods.

Though this can’t be found everywhere, Ken insists that his culinary team’s focus is to make that happen as much as possible. With the creation of their new culinary team, The Onion has brought cutting-edge cooking methods to their classic American cuisine. “Our current culinary team really came together over this past year,” says Ken. Larry and Jan often join the culinary team for the weekly meetings. Jan loves cooking and has thousands of recipes and hundreds of cook books. Ken completed his formal executive chef training at the Maui Culinary Institute. He also has formal degrees in business and organizational development. Charlie Martin joined the team as a culinary

consultant, and has become a long-term management contributor. He is also the culinary professor at SCC for the past 16 years and brings a deep understanding of restaurant operations to the team. “We are passionate about our food,” says Charlie. “In the past year, The Onion has hired a half-dozen culinary-degree professionals. These people working together with our current kitchen teams are lighting up the menus!” Alijah Heser is the chef at the Downtown Onion. He grew up in his father’s kitchens, who was a classically trained European chef himself. Alijah’s previous post was as the executive sous chef for the Davenport. Several other culinary-trained chefs work under Alijah’s leadership at the Downtown Onion. His sous chef is James Johnson, an Onion veteran of nearly 16 years. “One of our great strengths has always been our longtime crew members,” says Ken, “such as Sue McCoy, who still works on the culinary board and with the kitchen teams each week.” Sue was the Downtown Onion chef for 20 years and just celebrated her 25th year with Landmark.

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every guest’s expectation.” When asked about growth, Ken’s reply is: “We certainly entertain the idea of expanding both The Onion and Frank’s Diner concepts around the Inland Empire. Growth is built around good people, and our teams are some of the best in the business.” The Onion has grown up from its roots since the 70’s, 80’s and 90’s neon. During its recent remodel, they brought the Downtown Onion back to its natural architectural roots. The beautiful original wood bar and historic turn-of-the-century ornate moldings, the leaded glass, thick wood columns, Alabaster chandeliers and street-side sidewalk sunroom lend the diner a chic New York metropolitan sidewalk bistro vibe. The North Onion is a beautiful large facility, so during its current remodel they stayed with the original architecture, which they accentuated with new tones, fabrics and lighting. It is a terrific family and large-group restaurant, so they added a fun kids area, the ‘Kids Zone,’ and offers high-quality games and a 50-inch plasma screen that plays nothing but cartoons.

KEN AND CHRISTY BELISLE'S DAUGHTER AVA

IN THIS ECONOMY, WHEN MANY RESTAURANTS ARE SHUTTING THEIR DOORS FOR THE LAST TIME, FRANK'S DINER AND THE ONION BAR AND GRILL CUSTOMERS HAVE REMAINED STRONG.

Sue adds, “In many ways I am retired, but working here part time allows me to use all my years of experience helping build the next generation of Onion restaurants. The Onion—and Landmark— has been the most wonderful family restaurant company I have ever known. They value their people like no other, and I am proud to support this next generation of Onion culinary professionals.” Lisa Carr is the newest chef at the North Onion. She joins Landmark with a double culinary degree from the California Culinary Academy. Chuck Reinhart is Lisa’s sous chef, who is also culinary trained and spent many years with Spencer’s and Twigs as assistant kitchen manager. Lisa and Chuck have several other highly trained culinary professionals who round out their team. “We are so lucky to have such longtime crew members,” says Christy. “More than 60 people have been with our company more than five years, with a majority of those more than 10, and many at 15 and even 20 years. Most of our managers started as greeters or dishwashers; they know and love our mission of exceeding

”

Fun! The Onion has always loved families and kids and is exceptional at handling those extra details that assure a successful evening out with the whole family. As Christy says: “Having a 5-year-old has taught us a lot about what parents need [when trying to enjoy a meal out].” In addition to The Onion, Landmark Restaurants also encompasses another famous eatery—Frank’s Diner, offering two restaurant locations. The sheer historic uniqueness of presidential train-car dining coupled with a long history of consistent stellar service and amazing food prepared at the counter by their chefs keeps happy diners returning to Frank’s on a regular basis. The downtown diner is housed in Car No. 1787 and once served as a private railcar for the president of the Northern Pacific Railroad. Frank Knight bought it and converted it into a diner car in 1931. Pat Jeppesen relocated the car to Downtown Spokane in 1990, then Larry and Jan Brown purchased it in 1996, and Ken joined ownership in 2003. It has served more than 80 years of rail car dining elegance. The North Side diner car is a 1913

CHEF LISA CARR

CHEF ALIJAH HESER

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Laketon, No. 4216, and offers all the elegance of its older brother. Larry, Jan, Ken and Christy hired Pat Jeppesen as contractor and opened that Frank’s Diner in 2006, and it has become a North Spokane favorite. Frank’s Diner has won Best Breakfast and Best Diner awards in numerous local publications’ readers’ polls for many years. Both Frank’s Diner locations are open for breakfast, lunch and dinner but serve breakfast all day. The Onion Bar and Grill and Frank’s Diner are substantial donors for the Spokesman Review Christmas Fund. They are also regular contributors of food, shelter and clothing outlets for hundreds in need. Recently the Spokesman Review reported that Landmark Restaurants has donated more than $150,000 dollars to local charities the past 25 years. “Just in the past two years, our Amazing Kids Program supplied more than 10,000 gift cards for a free ice cream sundae to local schools. Our goal is to supply teachers the means to award any student demonstrating good performance or behavior,” says Christy. In this economy, when many restaurants are shutting their doors for the last time, Frank’s Diner and The Onion Bar and Grill customers have remained strong. Says Ken: “We have generations of people who have wonderful past memories of what we do along with a whole new generation of guests eating here because of the culinary investment we have been making. Our board of directors has always been our guests; naturally we listen carefully to what they have to say and then make it happen.” The Onion Bar and Grill and Frank’s Diner are true Spokane treasures. They are wonderful local restaurants where you can bring family and friends, and they won’t break the family budget. With regard to the long-term success of the Landmark Restaurants, Larry Brown says, “We have a wonderful mission. All of us are here to personally and individually ‘Exceed the Guests’ Expectations’ and cause them to return to our restaurants. Our ‘No Problem’ slogan works two ways: We get to give the guest what they want, and they teach us the things we need to accomplish over time.” Grab a bite and enjoy the experience at The Onion and Frank’s Diner; it’s a true win-win situation. [SS]

GETTING THERE: THE ONION BAR AND GRILL Open 11am - 11pm daily TheOnion.biz The Onion Downtown 302 W. Riverside Ave. | (509) 747-3852 The Onion North 7522 N. Division | (509) 482-6100

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FRANK'S DINER Open 6am - 8pm daily FranksDiners.com Frank's Diner Downtown 1516 W. 2nd Ave. | (509) 747-8798 Frank's Diner North 10929 N. Newport Hwy. | (509) 465-2464

ELK PUBLIC

HOUSE

WEST SIDE & BROWNE'S ADDITION NEIGHBORHOOD

THE

WEST SIDE & BROWNE'S ADDITION AREA

"Beauty lies in the hands of the beer holder." ~ Anonymous

A SPOKANE classic SINCE

1999

The Elk Public House first opened its doors to Spokane in 1999 in the heart of historic Browne’s Addition. Conveniently located minutes from downtown, it is a neighborhood draw that people go to from all over town; a destination restaurant. The vibe is mellow, the atmosphere comfortable, and it is just a great gathering place for everybody all around; from the young crowd, to older pack, to professionals. It is truly a public house—a place to meet, and eat, and talk. The menu features inventive and upscale fare that you won’t find at just any pub. Featuring fresh salads, soups, sandwiches and pastas all made from scratch, guests will also find a great selection of micro-brewed beers, wines by the glass and original cocktails. Menu items include BBQ Chicken or Cheeseburger Quesadilla, Pesto Spinach Salad, Grilled Lamb Sandwich, French Dip Royale, Black Bean Burger, Chicken Cordon Blue, Mushroom Ravioli, 74th St. Gumbo, Marinated Pork Soft Tacos and so much more! You can enjoy The Elk daily starting at 11am. The Elk Public House also takes pride in what is widely considered the best outdoor patio dining in the city; a great place to enjoy one of their creative dishes joined by a refreshing cocktail. Whether it’s a first date, a 50th anniversary or just beers with friends, you are sure to see why people say, “Every neighborhood should be so lucky.” Remember to mark your calendars for the Elk’s ElkFest, one of the largest musical events in the city and Browne's Addition's annual kickoff to the summer. This year it returns bigger and better than ever this June on its new weekend, the weekend following Artfest. The sound of live bands fill the air, along with great food and just plain fun! 1931 W. Pacific Ave. ~ (509) 363-1973 WeDontHaveOne.com

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SIDE ADDITION From Browne’s Addition to Cheney, Spokane’s West Side is home to the beautiful Northwest Museum of Arts and Culture (MAC), the Spokane International Airport and Fairchild Airforce Base in Airway Heights and Eastern Washington University Campus in Cheney. In the 1970s and ’80s, Browne's Addition was considered less than desirable. Run-down houses with knee-high grass were a common sight; crime was rampant. When potential renters responded to an apartment ad and discovered its location, their response would be an automatic “No thanks.” The neighborhood was known as Hippie Haven. Then, in the early ’80s, a group of optimistic neighbors began a branding campaign to put forth the neighborhood as historic—not just old. They came up with a logo and directed neighborhood funds received through a HUD grant to be spent on old-style street signs, historic plaques, a traffic turn-a-round and a replica gazebo in Coeur d’Alene Park. The branding campaign worked, and over the years, the perception of the neighborhood gradually changed. As the apartment occupancy rate increased, so did the revenue the building owners were willing to reinvest. Today, the upscale neighborhood is now full of classy, hip and high-end condos and refurbished stately homes. Take a stroll in Browne’s Addition to see how this magnificent area has once again come alive, allowing for growth of new businesses. This area is home to

CAKE BAKERY AND CHAPS

W EWS ET SSTI DS EI D&E /BBRROOW WNNEE''SS AADDDDIITTIIOONN NNEEIIGGHHBBOORRHHOOOODD 26

WEST BROWNE'S

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many historic homes to include the Roberts Mansion, Patsy Clark’s Mansion, the Campbell House and the centerpiece of the neighborhood, the Northwest Museum of Arts and Culture. The MAC is one of Spokane’s must-visit treasures featuring art, history and cultural exhibits along with family focused activities. The café at the MAC is provided by D’Zaar Cuisine and serves American and Middle Eastern lunches, along with delicious pastries. The corner of Cannon Street and West Pacific is home to the Elk Public House, the popular neighborhood pub for all ages, with El Que taco bar and tequila shack out back. Italia Trattoria offers its eclectic Italian cuisine for breakfast, lunch and dinner. Then there’s Tully’s Coffee house and Pacific Avenue Pizza.

WEST SIDE & BROWNE'S ADDITION NEIGHBORHOOD

NORTHWEST MUSEUM OF ARTS AND CULTURE (MAC)

Coeur d’Alene Park in Browne’s Addition is home to one of the largest annual art events in the area—Artfest, in early June. This three-day event of art, art-making and performances by local musicians is fun for the entire family! The Elk hosts its ElkFest the following weekend filled with live music and merriment. South on Highway 395 to Pullman at Cheney-Spokane Road you will find Chaps Café and Cake Bakery next to the Trading Company grocery store. Chaps is a charming and cozy café, serving breakfast, lunch and dinner with occasional live music on the weekends for dinner. Also in this location is Latah Bistro, offering bistro fare with live music and top-notch service. The Latah Creek Variety Market brings local foods and artisans together for an open-air market each summer.

ITALIA TRATTORIA

On Sunset Highway, State Route 2, the Rusty Moose Bar and Grill is near the Hilton Garden Inn. A little farther west to Hayford Road then north is the ever-entertaining Northern Quest Casino and its numerous restaurants and clubs. This is where you will find Masselow's, a four-diamond awardwinning restaurant. The west plains area is where Airway Heights, Medical Lake and Four Lakes surround Fairchild Airforce Base. Klink’s on the Lake is at Williams Lake, a surprising upscale restaurant that is way out of the way but worth the trip when you want to take the time for a drive and a little conversation while in search of some great food. They are famous for their prime rib, along with their service. [SS]

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cake CHAPS BAKERY

riends Celeste Shaw and Gina Garcia met serendipitously when they had both built and created their own individual cafes, working collectively yet separately. Gina had been delighting pastry lovers all over the Northwest, while Celeste was working as a nurse and establishing her childhood dream of Chaps. Over coffee and conversation they became inspired, entrusting each other so that both businesses could combine. Friendship united with fate and Cake, the bakery of Chaps, opened in the summer of 2010.

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began working with Karen, and Karen was able to apprentice Gina to the competence and techniques required of a pastry chef. “She was masterful, and I was fortunate to learn from her,” Gina says. “At that time, Karen had a reputation of being one of the best. She serviced Luna, Luigi’s, the Anaconda Grill, as well as all the restaurants in the forefront of Spokane.” Two years later, in 1996, Gina purchased and acquired Take the Cake bakery. After experiencing much success during the past seven years, Gina felt the time was right to expand the bakery, so in 2003 she relocated Take the Cake to South Grand

IT’S A BIT BIGGER THAN WHAT WE HAD ORIGINALLY TALKED ABOUT,” SMILES GINA, ADDING: “WHEN THINGS GET CRAZY, WE LOOK AT EACH OTHER AND JOKINGLY SAY, ‘HEY! LET’S BUILD A LITTLE BAKERY.

Rewind back to 1994. After working various jobs with a degree in art and photography, Gina decided to pursue a new career, the love and joy of cooking that had been instilled in her since childhood and indeed, in her heart, she was truly consumed with. It became clearly evident that culinary baking and cooking was the right profession. She began attending culinary courses at a local community college. Gina obtained a job as a prep cook in the kitchen of Spokane’s Rock City Grill. It was through this humble beginning that her path to sweetness began and flourished. While working at Rock City Grill, Gina was introduced to Karen Hansen, owner of then Take the Cake bakery. Gina

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Boulevard, establishing Bittersweet Bakery and Bistro. More than expanding the tiny occupied space of Take the Cake, a focus on Bittersweet’s menu would evolve as well. “I had focused solely on desserts, and I was interested in offering more pastry-type items, with the addition of savory foods,” says Gina. Bittersweet was a popular destination for its unique savory crepes, its array of beautiful pastry, exceptional cakes, and desserts. There were a number of issues related to the location of the Bittersweet that led to its closing in 2009. Soon after Gina and Celeste started

STORY BY: JEANETTE DUNN & JILLIAN DE LALLO | PHOTOS BY: SAMANTHA CABRERA & CELESTE SHAW

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THERE

GETTING

Close to downtown, take I-90 exit #279 south on SR-195, approx. 2.5 miles to the Latah Shopping Center next to the Trading Company store. From the South Hill neighborhood, take Hatch road down the hill; turn right on SR-195 to 4237 S. Cheney-Spokane Rd. (509) 624-4182 | ChapsGirl.com CELESTE'S GRANDMOTHER SELMA

Dear Bakery, I have been thinking of you. Your liberation is bound up in the labor of others. Be kind to them dear bakery. A thousand invisible threads connect you to those that dream of you, and through them flows commitment, patience and life. Although we anticipate your arrival, it is as if we haven't waited a single moment for you to rise up from what seemed to be ruin and ash.

discussing the thought of opening a bakery addition to Celeste’s café, Chaps. Their design would be to offer simple pastry and cakes. Well … the rest is history! Anyone who has visited Chaps knows Cake is a comprehensive, state-of-the-art bakery within Chaps. “It’s a little bigger than what we had originally talked about,” smiles Gina, adding: “When things get crazy, we look at each other and jokingly say, ‘Hey! Let’s build a little bakery.’” Gina is joined in the bakery by co-bakers Jan Peugh, an accomplished pastry chef specializing in croissant and bread, and Jordan Shaw, who creates the famous original Chaps Blueberry Muffin French Toast, as well as scones, cookies and pastry. “I think that Celeste, Jan, Jordan and myself really have passion for what we do; passion for perfection,” says Gina. “I am a purest when it comes to baking and constructing pastries and cakes.” Gina emphasizes the importance of pure simple baking focusing on quality ingredients and products, as well as consistency. “Celeste really brings that genuine, welcoming feel; it makes me want to be more so, because I have a tendency to be shy and stay in the kitchen,” says Gina. The exhibition kitchen offers an observation/interaction with the customers. From the moment you walk in the door, customers can see that Gina and Celeste have affection for what they do. The warm inviting atmosphere is a beautiful extension of who they are. It’s reminiscent of walking into your own family’s kitchen where guests are eagerly greeted with smiles and made to feel comfortable immediately. Chaps and Cake are proud to be locally owned and operated. “We feel privileged to be able to work within the Spokane community and genuinely strive to create a sense of local pride,” says Celeste. There are those places where it’s the sweet people who make a difference; places you go to enjoy comfort food you can only find there; places where it all comes together, well orchestrated with dreams and creative talent. [SS]

GINA GARCIA & CELESTE SHAW

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Cake the Bakery at Chaps 4237 S. Cheney-Spokane Rd. (509) 624-4182 Dessert & Pastry $ "Desserts are food devised entirely for pleasure. Whether as a festive cake to celebrate a special day, a simple slice of fruit tart as a pick-me-up in the afternoon, or a satisfying dessert to restore the palate at the end of a meal, desserts are a delightful addition to any occasion.” At Cake, we take pride in combining fresh, quality ingredients to create desserts that are lighter, less sweet and more flavorful for today's appetites. Dedicated to offering a variety of unique and fresh specialties, we always make our desserts with the care and attention fine food requires. ChapsGirl.com

Chaps Café 4237 S. Cheney-Spokane Rd. (509) 624-4182 American Café, Bakery & Coffeehouse $-$$ Chaps opened for business in 2006, serving in an authentic circa-1912 FarmHouse. “It’s a privilege to serve you and pleasure to welcome you.” More than just a casual eatery, Chaps offers diners an atmosphere rich in character and history. An integral piece of Spokane, Chaps continues to be a much-loved local gathering spot. What you’ll see here is a lot of comfort foods stepped up a bit from farm-sized breakfasts on the weekends to elegant dinners. Cake, our bakery, features exquisite pastry, desserts and cakes made entirely from scratch. Featured on the Food Network’s Diners Drive Ins and Dives in November 2010. ChapsGirl.com

Victor's Hummus at Cafe MAC 2316 W. First Ave. (509) 768-3940 The main and most plentiful ingredient in Victor's Hummus is organic garbanzo beans. We use organic ingredients whenever possible, handcrafting and tasting every batch before packaging to ensure that you are getting the healthiest and highest quality product. Five hummus flavors are available at select area grocery stores (find the list of stores online on

our Web site). Please stop by the MAC for lunch to preview other hummus flavors which may also be packaged at a later date. Currently we offer Chocolate H'Mousse™, our dessert full of protein, complex carbs and fiber. We also offer Fresh Basil Hummus, Jalapeño Hummus and Toasted Sesame Hummus. Future flavors coming out soon are Caramelized Onion, Roasted Garlic, Kalamata Olive, Cilantro Lime and Classic. Find us at the Northwest Museum of Arts and Culture in Browne's Addition. We are open 11am-4pm Wed.-Sat. VictorsHummus.com

El Que 141 S. Cannon St. (509) 624-5412 Street-Taco Style $-$$ El Que, opened December 2009, is the newest addition to the Elk-PorchMoon Time-Two-Seven family of restaurants. El Que brings together traditional, house-made, South-of-the-Border favorites like chile rellenos, tamales and taco-truck style tacos with inventive cocktails and infused tequilas. Throw in some homemade hot sauces and mix together in a 35seat space, and you have one of the coolest spots in Spokane for a margarita and some tacos. Open 4pm daily. WeDontHaveOne.com

Elk Public House, The 1931 W. Pacific Ave. (509) 363-1973 Pub & Grill $-$$ We’re Spokane’s not-so-secret neighborhood restaurant located in the heart of historic Browne’s Addition, featuring fresh salads, soups, sandwiches and pastas all made from scratch. Find a great selection of micro-brewed beers, wines by the glass and original cocktails served in a comfortable pub-style atmosphere. We also feature some of the region’s best outdoor seating. Open 11am daily. For menu, specials and more, visit our Web site. WeDontHaveOne.com

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DOWNTOWN NEIGHBORHOOD

STEAM PLANT

DOWNTOWN

"Sharing food with another human being is an intimate act that should not be indulged in lightly." ~ M. F. K. Fisher

STACKS AND

STEAM PLANT BREWING CO. & PUB

WHERE DINING IS ANYTHING BUT boring There’s something brewing at Steam Plant, and we aren’t only talking about the beer! Steam Plant has recently undergone some exciting changes. With a fantastic internal view of catwalks, pipes, fascinating steam plant control panels and access to the interior of one of the 225-foot smokestacks, dining at Steam Plant is anything but boring. The new Stacks at Steam Plant, named for the twin smokestacks that have been a part of the Downtown Spokane skyline for nearly a century, offers a full-service dining experience in a one-ofa-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. The restaurant sources most ingredients locally—including herbs from the chef’s own garden—and maintains relationships with farmers and ranchers throughout the region. Appetizers range from Steamed Shellfish to Thai Chicken Satays, Bruschetta to Kalbi Steak Skewers. Soups and salads are on the menu; try their signature Beer Cheese Soup and the restaurant’s very own Seared Scallop Salad with succulent scallops atop romaine hearts, drizzled with feta cheese and lemonartichoke vinaigrette. Be sure to make room for the incredible array of entrees, such as the Mahogany Duck, Citrus Chicken, Porterhouse Florentia, Buffalo New York Steak, Crab and Artichoke Ravioli, Columbia River Steelhead, Fish and Chips, and so much more! Steam Plant Brewing Co. produces more than 10 handcrafted microbrews on site—including seasonal varieties—under the Steam Plant label, and the casual Steam Plant Pub features flat-screen TVs, game room and an incredible Happy Hour. If it’s a location you’re looking for to hold that special event, Steam Plant Commons is located at the base of the west smokestack and can be reserved for private events. Be a part of Spokane history while enjoying fabulous food and brews at the locally owned Steam Plant. 159 S. Lincoln St. ~ (509) 777-3900 SteamPlantSpokane.com

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DOWNTOWN NEIGHBORHOOD 32

DOWN

TOWN

A full array of restaurants coupled with an exquisite selection of late-night hangouts and music venues make downtown a unique destination for those looking to have some fun at any age.

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The Martin Woldson Theater at the Fox continues to play its role in keeping the downtown streets buzzing. Nearby, Scratch Restaurant, Rain Lounge, Luxe Coffee House and Scout have been busy spots for theatre patrons. Within walking distance of the Fox are the Davenport Hotel and its fabulous restaurants, the Post Street Ale House, along with Ciao Mambo, Madeleine’s, Rex’s Burgers, Fraíche, Moxie, Agave, Stacks at Steam Plant, Steam Plant Brewing Co. and Wild Sage American Bistro—just to name a few. Spokane has become a great destination for musicians and performers in the last decade, and with all the fantastic music venues the city has to offer, it’s no wonder. The Bing Crosby Theater, Interplayers Professional Theatre, The Knitting Factory, The INB Performing Arts Center and Spokane Civic Theatre prove there is no shortage of venues for live entertainment to experience downtown. Of course, no downtown experience would be complete without a little food with some wine or a brew to match. The variety of downtown restaurants provide whatever suits your taste, from pizza and kid friendly to the most elegant fine dining available in the area. Standing the test of time are the long-time reliable The Onion Bar and Grill, Frank’s Diner, Suki Yaki Inn, The Italian Kitchen, Luigi’s, Europa Restaurant and Bakery, The Old Spaghetti Factory, Rock City Grill and the Steam Plant restaurants; all very popular spots for an enjoyable family experience. Fine-dining options for that date night with someone special or a cherished event on the calendar, the list includes Santé Restaurant and Charcuterie, Madeleine’s Café and Pâtisserie, Spencer’s, Hills’ Restaurant and Lounge, Mizuna, Scratch, Ciao Mambo and Wild Sage American Bistro. Overlooking the Spokane River, which meanders through Downtown Spokane, enjoy the finest views of the falls with some of the finest cuisine and service to be found in Spokane at Clinkerdagger—the Washington Restaurant Association’s Full-Service Restaurant of the Year—and Anthony’s at Spokane Falls, both just north of the river. Gibliano Brothers Dueling Piano Bar and Music House, the only dueling piano bar in Spokane—and in the Inland Northwest for that matter—offers late-night entertainment six days a week! The lunch and coffee café scene includes the ever-popular Domini’s Sandwiches, Neato Burritos, Chicken and More, Soulful Soups, Alpine Bakery and Bistro, Stella’s, Brooklyn Deli, High Nooner, Brews Bros. Espresso Lounge, Atticus Coffee House, Boots Bakery, Taste Café, and Madeleine’s Café and Pâtisserie, with its fresh baked pastries still warm from the oven! An eclectic mix of fun doesn’t end with the pub and nightlife offerings including O’Doherty’s Irish Grille, The Blue Spark, Bistango Martini Bar, Steelhead Bar and Grill, Twigs, Marquee Lounge, Saranac Public House, Zola, Ugly Betty’s, The Red Lion Pub and Fast Eddie’s. No night out would be complete without the Satellite Diner, where you

PHOTO BY GEORGE PERKS

DOWNTOWN NEIGHBORHOOD

RIVERFRONT PARK

can find that late-night café with great diner food way into the wee hours of the morning, in addition to breakfast, lunch and dinner. There are wineries and tastings rooms a plenty where you can explore Spokane’s own winemakers’ talents: Arbor Crest, Barili, Barrister, Caterina, Grande Ronde, Lone Canary, Robert Karl, Vintage Hill, Emvy, Bridge Press and a couple of local tasting rooms for out-of-area wineries; Whitestone, Cougar Crest, Nectar Tasting Room and Left Bank Wine Bar. The Marketplace Wine Bar, found in the same building as the Spokane Public Market, features a tasting room for Emvy and Bridge Press cellars. Local breweries include Steam Plant Brewing Co. and Northern Lights Brewery in the nearby University District. C.I. Shenanigan’s, also offering its own brew, is a hidden gem that is tucked behind the Convention Center and east of the Double Tree Hotel along the river. Downtown is a must if you haven’t been there in a while. There are three ways to cross the river: Division, Washington and Monroe streets. Both sides of the river hold a wide variety of entertainment and dining options to enjoy. Don’t miss them.

UNIVERSITY DISTRICT Nestled between Division and Hamilton and surrounding the Spokane River is the University District. Resting on the south bank of the river is the Riverpoint Campus, made up of the Spokane campuses of Eastern Washington University and Washington State University, and on the north side of the river lies Gonzaga University and Gonzaga School of Law. There’s a lot of fun happening in this student-populated district, and the options are endless with the key design supporting pedestrian and bicycle-based populations. The district provides a vibrant mixed-use environment with housing, campus facilities and amenities, along with shopping, dining and meeting places. Adjacent to the central business district featuring Riverfront Park, a vibrant downtown, recreation area and a thriving cultural and arts community, Spokane’s University District offers the ideal learning environment. Just a short walk from these higher institutions of learning is Gonzaga’s Washington Trust baseball field and the McCarthey Center Stadium. Just east of Hamilton and Trent is RiverWalk, the location of Dry Fly Distilling, Washington’s first craft distillery, Bangkok Thai, Hallet’s Chocolates and Northern Lights Brewery. Also known as the Logan Neighborhood, a little north on Hamilton you will find Wolffy’s, Ultimate Bagel, Pita Pit, Donut Parade, Ionic Burrito, Geno’s, Jack and Dan’s, and an entire scene for the collegeaged population. The U-District is a fun and exciting place to eat, drink and be merry. [SS]

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Bringing its unique European cuisine to the Northwest in style, the ambiance is purely "out-of-this-country," conjoining a traditional Italian look with a trendy, upbeat vibe.

Ciao

M mbo

STORY BY: CHELSEA NEWMAN | PHOTOS BY: BRETT FONTANA

34 34

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[recipe] LEMON BARS Cake Bakery at Chaps

Serves: 12 (approx. 2 bars per person)

Ingredients:

Italy in Downtown Just last year, an authentically Italian restaurant made its debut in Spokane’s downtown neighborhood. The aromatic scent continues to draw residents near and far. Ciao Mambo’s claim, “immigrant-style Italian cuisine,” rings true, and will provide your palate with flavors that Leonardo da Vinci himself would have raved about! And recently, an addition of a full bar and lounge took the energetic restaurant to the next level of comfort and entertainment. Bringing its unique European cuisine to the Northwest in style, the ambiance is purely “out-of-this-country,” conjoining a traditional Italian look with a trendy, upbeat vibe. Guests have their choice of a happening dining room experience perfect for couples or a group of family and friends alike or, if you’re 21 or older, grab a seat in the cozy bar and lounge, stocked full of wine, craft beers and specialty cocktails. One thing’s for certain: No matter where you sit, the friendly atmosphere and high-quality service will keep you coming back for more. Begin your Italian dining experience with your choice of Bruschetta, Parmesan Polenta Cakes, a classic Antipasti Platter or one of their other fanciful appetizers—topped with marinara, creamy parmesan and other delectable sauces. They even offer an Italian spin to a tower of nachos made of lightly fried pasta sheets and topped with all the trimmings. Ciao Mambo’s menu takes you from a satisfying starter dish to genuine classics, with a variety of linguine, fettuccine and penne dishes made of the fresh ingredients and rich savory sauces. All of Ciao Mambo menu items come straight from their madeto-order scratch kitchen. And the wine list, with an emphasis on Italian and Washington wines, offers options that perfectly complement any dish on the menu. End the night with some classic Spumoni ice cream, Tiramisu or even Zeppolis, fresh Italian donuts uniquely presented and perfect for sharing. And as if that’s not enough, do it all to the serenading music of Frank Sinatra and Dean Martin, amongst other 1950’s-style artists. Evidently, Ciao Mambo’s a place where, as they proudly claim, “Even the pasta is sexy!” Your time spent in Mambos is more than just a meal; it is a dining extravaganza. Buon appetito! So, if you’ve been waiting to experience the fine dining of the Italians, no need to book a plane ticket; your answer is right in Downtown Spokane. Open at 11:30am daily for lunch and dinner, Ciao Mambo is here to bring that one-of-a-kind Italian hospitality right home to you. Be sure to stop in sometime for Happy Hour as well; offered from 3-6pm every day with great deals such as half-priced pizza, $2.50 drafts, $8 pitchers, $5 specialty martinis and mixers, and $3 wells.

Crust: 3 C. All-Purpose Flour 1 C. Confectioners’ Sugar, (plus more for dusting) 1⁄4 tsp. Salt 1 1⁄2 C. (3 sticks) Unsalted Butter, cold, cut into pieces Lemon Filling: 8 Large Eggs 4 C. Granulated Sugar 2⁄3 C. All-Purpose Flour 1 1⁄2 C. Lemon Juice, freshly squeezed 1 Tbsp. Lemon Zest

Method: Crust: Preheat oven to 350°F. In a large bowl, whisk together 3 cups flour, confectioners’ sugar and salt. Using a pastry blender, cut in the butter until the largest pieces are the size of peas. Press mixture into the bottom of an ungreased 10 x 15-inch rimmed baking pan. Bake 20 to 30 minutes, until golden. Cool. Lemon Filling: In a medium bowl, whisk together the eggs, sugar and 2⁄3 cup flour until combined. Whisk in the lemon juice and zest until combined. Pour filling onto cooled crust. Return pan to oven and bake for 30 minutes, rotating pan halfway through, until set. Cool completely. To serve: Dust with powdered sugar and cut into bars, approximately 2 x 3 inches in size. This recipe makes approximately 25 bars. Bars can be stored in an airtight container in the refrigerator for up to one week.

818 W. Riverside Ave. (inside Lincoln Plaza) ~ (509) 315-4447 CiaoMambo.com 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

Alpine Bistro and Bakery 810 N. Monroe (509) 327-7040 European Comfort Food $

Fresh Seafood, Great View

Unassumingly tucked away in the bustling courthouse district, Alpine's bistro welcomes you in with the aromas of fresh baked bread that wafts in from our Old-World bakery. Our breakfast and lunch offerings consist of European comfort cuisine. With everything made fresh in-house, it's hard to decide which dish you should indulge in.

Anthony’s at Spokane Falls 510 N. Lincoln Ave. (509) 328-9009 Seafood & American $$-$$$

Our guests savor the finest fresh fish from our own seafood company, Northwest designer beef from the Double R Ranch, and delicious Washington wines, all while enjoying dramatic views of Spokane Falls.

Enjoy fresh seafood with the best view dining in Spokane! Overlooking the grandeur of the upper Spokane Falls, we offers the finest in fresh Northwest seafood in the heart of Downtown Spokane. Enjoy warm-weather dining on the expansive deck, where the rush of water can be heard as you enjoy cocktails, lunch or dinner. In addition to the freshest seafood available, Anthony’s also offers a selection of great steaks, pasta and salads, all complemented by fresh-fromthe-farm local produce, Northwest wines—including many selections from Spokane-area wineries—and microbrews. Banquet facilities are available for your special celebration. Offering lunch 11:30am-3pm Mon.-Sun., dinner 4-9:30pm Mon.-Thurs., 4-10:30pm Fri.-Sat., 3-9pm Sun. Anthonys.com

Ciao Mambo 818 W. Riverside Ave. (509) 315-4447

AT uS P O K A N E uFA L L S 510 N. Lincoln St. • 509-328-9009 • www.anthonys.com

COOL SPACE | FRESH MENUS | GREAT BEERS Signature Dishes Remarkable and Local

Italian $$ Known for their immigrant-style Italian cuisine prepared in house, Mambos take great pride in being a made-to-order scratch kitchen. Combine that with vibrant art, Rat Pack tunes, knowledgeable outgoing staff, and a cozy bar and lounge, and it’s the perfect atmosphere for friends, business associates, couples and even families. Defined as classic Italian recipes with a twist, menu items include irresistible pastas, hand-tossed brick-oven pizzas, fresh antipasti, mouthwatering desserts and more. Tack on a distinctive wine list featuring outstanding Italian and Washington wineries and you’ve got quite an experience. Open 11:30am-close daily for lunch, Happy Hour and dinner. CiaoMambo.com

Fraíche Contemporary French Bistro 14 N. Post St. (509) 474-0575 French $-$$$

11 Handcrafted Microbrews on Tap Pub Fare with a Twist

We are Spokane’s new French bistro offering an intimate atmosphere, si la nourriture est une experience, and only the freshest ingredients. Le menu features hors d’oeuvres, soupe at salade, le plat principal and desserts. To add that special touch to your dining experience, choose from their Port, Scotch or Cognac selections. Open 4pm-close daily. FraicheSpokane.com

Frank's Diner Downtown –1516 W. 2nd Ave. (509) 747-8798 North Side – 10929 N. Newport Hwy. (509) 465-2464 Casual Dining $-$$

FREE Validated Parking ½ block N. on Lincoln

Both Stacks and Pub open daily at 3pm • 159 S. Lincoln, Spokane 509-777-3900 • steamplantspokane.com Ask about unique private dining areas in this historic building – perfect for parties, reunions, rehearsal dinners, and meetings.

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Est. 1932. Voted Best Diner and Best Breakfast for years! Sit at the counter and watch our chefs prepare from scratch nearly all our menu items. Grab a booth and enjoy our 100-year-old family pancake recipe, extra thick Daily's bacon, legendary Chicken Fried Steak, along with five fresh gravies and grilled onions to choose from each day at no charge. Try our malted waffles, ¼-lb. sausage links, buttermilk biscuits and gravy, Artisan bread bowl soups and chowders, and more. We cook off whole turkeys and roast beefs daily to make our amazing sandwiches. Per month we cook more than 2.5 tons of hash browns and 30,000 jumbo eggs, all one breakfast at a time! Please visit our Web site. FranksDiners.com

Hills’ Restaurant and Lounge 401 W. Main Ave. (509) 747-3946 Traditional & Contemporary $-$$$ Family owned and operated since 1993! Find us on the corner of Main and Washington across from Auntie’s Bookstore, just one block from the Performing Arts Center and Spokane Convention Center. Our menu offers a comprehensive lunch and dinner selection, ranging from the traditional to the innovative. Use of fresh local ingredients and items from Chef David’s rooftop garden— combined with personalized service and unsurpassed value—that’s what makes Hills’ different. Daily lunch and dinner specials, full bar, private dining room available, and reservations accepted and appreciated. Check our Web site for our special brewers dinners throughout the year. Lunch and dinner served 11am-10pm Tues.-Sat., dinner only 4-9pm Sun. HillsRestaurantAndLounge.com

Madeleine's Café and Pâtisserie 707 W. Main Ave. (509) 624-2253 French Provençal $-$$ Spokane’s beloved French café and pâtisserie, Madeleine’s celebrates its fifth anniversary this year. Ideally situated in the heart of Downtown Spokane, this warm and charming café opens early each day, as the aroma of fresh baked croissant drifts through the doors. The mother/daughter owners and their talented staff use only the best ingredients and traditional methods to create consistently high-quality, award-winning, handcrafted pastries, crepes, savories and coffee drinks. Open seven days a week for breakfast and lunch, they also offer fine dining with authentic French dinner entrees Friday and Saturday nights. Open 7:45am5pm Mon.-Thurs. 7:45am-10pm Fri., 8:30am-10pm Sat., 8:30am-2pm Sun. Madeleines-Spokane.com

Rain Lounge 1009 W. First Ave. (509) 456-5656 Contemporary & Cocktails $-$$$

Huckleberry Cheese Strudel

Huckleberry Caramel Sauce and Vanilla Bean Ice Cream

Rain is the must-try lounge in Downtown Spokane. Located right next door to Scratch Restaurant, Rain Lounge is unique not only because it offers great Happy Hour food and drink menu specials—the full Scratch menu is offered at Rain, even late-night! Try one of our signature highend martinis without the high-end price. Come in after an evening at the Fox, after work or swing by Wednesday nights and enjoy half-off bottles of wine. Friday and Saturday nights there’s live music playing 9pm-1am. ScratchSpokane.com

American Bistro

Rex’s Burgers 14 N. Post St. (509) 474-0564 Burgers & Brews $-$$ Welcome to Spokane’s favorite gourmet homemade burger bar! Our causal dining experience makes the perfect place for family and friends. We grind our meats right here in our kitchen and bake our buns fresh daily! Choose from dozens of unique and delicious toppings, and finish your creation off at our condiment station to create your one-of-a-kind burger experience! And we don’t stop at burgers. Our menu offers two pages of awesome appetizers, plenty of salads, sandwiches and made-to-order entrees. Grab one of our many bottled or tap brews, wine, or let our bartenders create a fantastic concoction just for you! Watch the game from one of our many flat screen TVs. Open 11am-10pm Mon.-Wed., 11am-3am Thurs.-Sat., 10am-10pm Sun. RexsSpokane.com

•Seasonal Menu from Local Ingredients •Specialty Cocktails and Wine List •Great Happy Hour Specials •Delicious Gluten Free Options •Friendly, Knowledgeable Service

Award Winning

916 W. 2nd Ave Downtown Spokane

(509) 456-7575

American Cuisine

www.WildSageBistro.com

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DryDry FlyFly Distilling Distilling

Satellite Diner and Lounge 425 W. Sprague Ave. (509) 624-3952

Making Award Making Award on’s ngt i Winning Vodka, h s Winning Vodka, Wa n’s isntgto GinGin & Whiskey h s & Whiskey r i a W F rst y Fi r Open 8 am - 5 pm ille Tours & Tastings Dist istillery Mon.-Sat. Gift Shop D Tours & Tastings 8am-5pm Mon.-Fri. Gift Shop Sat. 10am-3pm

Diner Casual $-$$ Our friendly and experienced staff is waiting to serve you! We are located downtown, walking distance from Riverfront Park, the Convention Center and many hotels. We offer a full menu 21 hours a day from 7am4am daily. Come in and see why we were voted Best Casual Dining by the Washington Restaurant Association, Best Late-Night Dining by the Inlander and Irish Business of the Year, as well as the proud recipient of the Spokane Sizzle Fork-in-Cork award for Diner Worth its Salt. SatelliteDiner.com

Come See How See How It’sCome All Made. It’s All Made.

Scratch Restaurant 1007 W. First Ave. (509) 456-5656 Contemporary & Fine Dining $-$$$ There is always a reason to come to Downtown Spokane—Scratch! At our upscale yet casual restaurant, we offer contemporary fine dining with something for everyone! Our food menu features all organic or harvested wild featuring local ingredients, fresh fish, high-quality meats and includes a menu that is never stagnant, as we change it seasonally. We offer onsite catering in our banquet room or offsite at your desired location. Scratch is open 11am-10pm Mon.-Fri.,4-10pm Sat. Check out our menu online. ScratchSpokane.com “Local guys making local booze with local ingredients.”

“Local guys making local booze with local ingredients.”

10031003 E. Trent E. Trent (509) 489-2112 (509) 489-2112

DryFlyDistilling.com

< Discover < Distilled < Difference

If you take one thIng home, make sure It’s

authentic northwest

Stacks at Steam Plant and Steam Plant Brewing Co. 159 S. Lincoln St. (509) 777-3900 Contemporary American $-$$ Formerly known as Steam Plant Grill, we are now home to three distinct offerings. Stacks at Steam Plant offers a full-service dining experience that is one-of-a-kind. Now the unique nature of the space is as much a part of the dining experience as the menu itself! Enjoy signature dishes created from scratch, which incorporate regional and local ingredients. Steam Plant Brewing Co. produces more than 10 handcrafted microbrews, including seasonal varieties, under the Steam Plant label; available in kegs and growlers, and can be best enjoyed in the casual Steam Plant Pub with its flat-screen TVs and game room. Diners can bask in the award-winning preservation of the Steam Plant which has truly been highlighted in this historic building. SteamPlantSpokane.com

Wild Sage American Bistro 916 W. 2nd Ave. (509) 456-7575 Contemporary $$-$$$ BRITISH COLUmBIA AmmoLITE

From our extraordinary signature dishes to our scratch-baked artisan breads, crackers and desserts, we feature fresh, flavorful fare presented with flair. We also feature a gluten-free menu. Enjoy dinner or stop in after-the-show for a taste of our tapas menu. We also have a fine selection of regional wines and handcrafted cocktails to enjoy. Open 4pm daily. Reservations welcomed. Visit our Web site for our current menu and hours. WildSageBistro.com

Dry Fly Distilling COEUR D’ALENE’S “HEART LIKE AN AWL”

SPENCER, IDAHO oPAL

1524 Northwest Blvd. Coeur d’AleNe 208-676-1645 www.YourGoldsmith.com your local diamond and wedding source

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1003 E. Trent Ave. (509) 489-2112 (At The Riverwalk Plaza) Washington’s first distillery since prohibition is making award-winning vodka, gin and whiskey. All our brands are carefully made from local products “from farm to the bottle.” We offer free tours, free tastings, not-free bottle sales and a not-free gift shop. Come see how it is all made! We are open 8am-5pm Mon.-Fri. and 8am-3pm Sat. (Sat. we are usually bottling our goods from 11am-3pm) and closed Sun., unless we’re fishing, and then none of these hours can be trusted, so you better call first. DryFlyDistilling.com

DISTILLERY LOCALLY MADE

Internationally

CONSUMED

The story of Dry Fly Distillery is

wining, memorable, world-class

a bit of a fishing tale—with a twist—

spirits and a heck of a fishing tale.

which is about all you’d want to add

As a result, the community

to their award-winning product.

Five years ago, Kent Fleischmann

includes vodka, gin and limited-

and Don Poffenroth were out

release,

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small-batch are

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portfolio whiskies, nationally.

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finest vodka when they

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wondered what happened

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little Spokane distillery went

it become a flavorless,

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favorite fisherman. Drop by on

distilling legal in Washington State.

Saturday early afternoon for the

These maverick distillers have

visual experience of community

not only provided Spokane with

bottling. They are open daily for

a treasured local business, but the

tours—unless they’ve gone fishing.

entire state with a new industry.

Grab a bottle of Dry Fly, and

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remember, responsible drinkers

decided to do it right. They chose to

support local distilleries! Get in

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of a sissy palate interested in

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of fluff—Dry Fly stands on its own.

105-year-old homesteaded family farm in Rosalia, Wash. The boys at Dry Fly work hard to support the

1003 E. Trent Ave. #200

community that supports them. In

(509) 489-2112

doing so, they have created award-

DryFlyDistilling.com

2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

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Post Street Ale House 1 N. Post St. (509) 789-6900 (Located in the Hotel Lusso) American Traditional $-$$ Proprietor Walt Worthy hand selected recipes after visiting some of the nation’s best eateries. Many $100 bills exchanged hands to dislodge trade secrets for this menu. The Post Street Ale House showcases 26 rotating beers on tap, a full bar and uncharacteristically delicious food. Sample the halibut fish and chips, best-ever cheese burger, fried pickles, Guinness-braised short ribs, fish tacos or a fabulous wedge or chop-chop salad. “Five star food at a two star price,” describes Walt Worthy. There are seven 55-inch LED HD TVs, complimentary Wi-Fi and private dining available for up to 40 guests. Situated next to the Hotel Lusso in one of Spokane’s most historic buildings, Post Street Ale House serves lunch, dinner and late night daily from 11am-close. PostStreetAleHouse.com

Palm Court Grill at The Davenport Hotel 10 S. Post St. (509) 789-6848 Seafood, Steaks & Classic American $$-$$$ Owners Walt and Karen Worthy have created the Palm Court Grill. Nestled in the lobby of the historic Davenport Hotel, and home to the original Crab Louis, the Palm Court Grill offers a collection of the finest recipes collected by the Worthys over years of traveling the world. Pairing USDA Prime beef, fresh seafood and other local ingredients with the region’s finest wines, the Palm Court Grill draws guests and locals from around the area. Happy Hour is offered daily from 4-6pm. Lobby seating is available, and the private dining room seats up to 30 guests. The certified sommelier may assist in selecting from the award-winning wine list. Open for breakfast, lunch and dinner daily 6am-close. PalmCourtGrill.com

Peacock Room at The Davenport Hotel 10 S. Post St. (509) 455-8888 Cocktails & Appetizers $-$$ Known as the place to see and be seen, the swanky Peacock Room Lounge, located in the historic Davenport Hotel, contributes to Downtown Spokane’s booming nightlife. Showcasing a giant peacock stained-glass ceiling and voted Spokane’s Best Place to have a Drink, the Peacock Room specializes in double martinis, a great selection of wines and a fabulous menu. Menus offerings range from the popular USDA Prime prime-rib French dip sandwich to fresh Dungeness crab cakes, fresh salads and house-made desserts. The private dining room seats up to 20 guests. Open for dinner and late night at 4pm daily. TheDavenportHotel.com

Safari Room Fresh Grill and Bar at The Davenport Hotel Tower 111 S. Post St. (509) 789-6800 Contemporary $-$$ Walt Worthy worked to reflect his passion for Southernstyle food, reminiscent of his upbringing. Enjoy some of his favorite recipes from smoked barbecue ribs, gumbo, fire-roasted flatbreads, delicious gourmet sandwiches and salads, and house-made desserts. Join the locals in the bar as it fills with an after-work crowd that continues into the wee hours of the morning. Located in the Davenport Hotel Tower, the Safari Room offers a private dining room that seats up to 26 guests. Open for breakfast, lunch, dinner and late night daily 6am-close. SafariRoomBarAndGrill.com

DAVENPORT’S Palm Court Grill

OFFERING A NEW LOOK AND ... A NEW MENU The historic Davenport Hotel’s Palm Court Grill celebrates their 10-year history by renovating and adding a new bar! After 10 busy years it was time to provide a new look and expand the seating in the restaurant, historic lobby and private dining room which seats up to 30 guests for private parties. With a new look comes a fabulous and innovative menu that is sure to delight all the senses—as well as your wallet! The menu prices have been adjusted to make Palm Court Grill less of a destination restaurant for only special occasions to “a destination for everyday occasions,” says owner Walt Worthy. But do not expect any corners to be cut. According to Walt, “We will offer only USDA Primegrade steaks and prime rib, and will continue to focus on the highest quality for all menu items.” In addition, historic pictures, some never seen, were added throughout the restaurant to celebrate the rich history of Davenport dining throughout the nearly 100 years of the hotel’s existence. And, don’t miss happy hour at the Palm Court Grill, offered 4 to 6pm daily, with half-priced drinks in the bar. Expect the best! Best price, best food, best service! Reservations can be made online at PalmCourtGrill.com or by contacting the restaurant directly at (509) 789-6848.

M ENU Prime Grade French Dip Tender slow-cooked prime-grade prime rib, shaved thin, served on a house-made toasted baguette brushed w/ mayonnaise, served w/ fries, au jus & creamed horseradish sauce Halibut Fish & Chips Lightly breaded halibut filets served w/ our house sauce, coleslaw & fries

Teriyaki Salmon Filet Pan-roasted wild Alaskan salmon filet topped w/ our ginger teriyaki sauce served w/ rice and seasonal vegetables Coconut Prawns Wild tiger prawns dipped in a light coconut batter served w/ sweet hot orange marmalade sauce, rice & seasonal vegetables Lemon Pepper Chicken Sauté Tender chicken breast sautéed w/ mushrooms, onions, zucchini, topped w/ tomatoes & fresh parmesan French Onion Soup Washington sweet onions caramelized w/ sherry in a beef broth topped w/ toasted crostini, melted Gruyère cheese & green onions

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s ' e n i e l Made Pâtisserie

Café &France in the Heart of

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Deb & Meleine's Cafe and Patisserie Made Owners,

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AUTHENTIC FRENCH PASTRY, CASUAL FRENCH DINING

THERE

GETTING

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MORNINGS MEAN A FULL HOT BREAKFAST OF COOKED-TO-ORDER EGGS OR CREPES, AND A DISPLAY BURSTING WITH CROISSANTS, SCONES, CINNAMON ROLLS AND A PERFECTLY PULLED ESPRESSO.

}

Madeleine's is located at 707 W. Main Ave. in Downtown Spokane at the corner of Main Avenue and Wall Street. (509) 624-2253 Madeleines-Spokane.com

FIND Restaurants, Bars and Shops ...

FRESH PASTRY, CREPES AND ESPRESSO BREAKFAST AND LUNCH OFFERED DAILY

SOPHISTICATED FINE DINING OF CLASSIC PROVENCAL DISHES SERVED FRIDAY AND SATURDAY NIGHTS

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707 W. Main Ave. | (509) 624-2253 | Madeleines-Spokane.com 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m 43

[recipe] PEAS AND BACON Ferrante’s Café and Marketplace Serves: 4-6

Ingredients: 8-10 count Strips Thick-cut Bacon, cut into 1-inch pieces 1 lb. Gnochetti Pasta, cooked and drained (substitute Penne or Gnocchi if you’d like) 1 C. Green Peas 5-10 Garlic Cloves, chopped 2 Tbsp. Extra Virgin Olive Oil 2 C. Heavy Cream 2 Tbsp. Butter 1 C. Parmesan Cheese (or Romano, or both! Use more if necessary) Pinch Black Pepper

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Method: Brown garlic in 2 tablespoons extra virgin olive oil. Add heavy cream and a pinch of black pepper. Add Gnochetti pasta. Toss. Add bacon and peas. Toss. When cream and pasta is hot (not quite boiling), add 2 tablespoons butter. Add 1 cup parmesan or Romano cheese, or both! Reduce heat and toss until butter and cheese is melted.

Enjoy!

NORTH SIDE NEIGHBORHOOD

THE

FLYING GOAT

NORTH SIDE

“Cooking Rule … If at first you don't succeed, order pizza.” ~ Anonymous

A NEIGHBORHOOD PUB THE LOCALS Opened in 2011, The Goat is committed to providing a delicious dining experience with their artisan pizza, flavorful appetizers, sandwiches and salads, mouthwatering desserts and an outstanding selection of draft and bottled beers. Great flavor is at the core of everything they craft. Scratchmade pizza dough topped with homemade sauces, the Goat’s house cheese blend, artisan meats and fresh produce is just the beginning. They make 190-plus dough balls fresh each day for their Neapolitan-style pizzas, which are baked at a burning temperature of 600° F, to create the perfect texture and charred crust—an important flavor element. They use fresh ingredients to create their own unique—and sometimes unusual—flavor combinations that come through in their menu selections. To add to their uniqueness and focus on the local community, menu items are named after places and streets in the neighborhood. A couple pies that should not be passed up include the Fairview—with house-smoked bacon back, pears, blue cheese crumbles cream, cheese blend and a balsamic reduction or the Cochran, topped with chorizo, chili cream sauce, roasted red peppers, jalapeño, fresh mozzarella, cheese blend and an overmedium egg.

love

With Chef Darrin Gleason’s focus on fresh products, all of their sauces, dressings and marinades are made in-house. General Manager Beth McRae is consistently rotating their 15 taps handles with great craft beer, as well as selection of more than 50 bottled craft and import beers. The Goat’s house beer, The Horned Aviator, is produced for them by Northern Lights Brewery here in Spokane, and the house wine Goat Head Red, provided by the local Townshend Cellar. While The Goat is the perfect place to sit and relax with delicious food and drink, you can always order any menu item for take-out and enjoy their pizza, beer and wine at home! The Goat also has a Beer of the Month Club and a Mug Club, not to mention beer-pairing dinners, but they sell out fast! The most recent one sold out in less than 24 hours! Stop in from 11am to 11pm Friday and Saturday and 11am to 10pm Sunday through Thursday to taste what The Flying Goat is all about. 3318 W. Northwest Blvd. ~ (509) 327-8277 ~ TheFlyingGoat.com

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BON BON

NORTH SIDE NEIGHBORHOOD

NORTH

SIDE

The North Side is Spokane’s fastest growing neighborhood. Division Street runs north from downtown into a kaleidoscope of fast food, national chains and international cuisine restaurants. The variety of options includes most major chains and the cuisine flairs of Chinese, Japanese, Mexican, Russian, Indian and Thai … all handy stops for shoppers at Northtown Mall and the numerous shopping centers cascading north near the “Y” and along Francis.

It takes some looking to find the local hot spots tucked away like precious hidden gems among the neighborhoods surrounding these high-traffic commercial zones. Not far from downtown, Downriver Grill is one of those favorites nestled in the neighborhood near Audubon Park, south of Garland Avenue and just west of the park. This restaurant is a must for your list, along with The Flying Goat across the street, a must-try if you haven’t been there to taste their

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unique and tasty award-winning pizzas. A little further east on Northwest Boulevard you’ll find the Little Garden Café and Rancho Chico. Along Northwest Boulevard are several coffee cafés and other eateries with personalities all their own. Going north, where Indiana magically turns into Northwest Boulevard at the intersection of Monroe, will bring you to the popular local Greek and Mediterranean restaurant Azar’s on

Monroe. There you will find an authentic menu and charming Greek atmosphere. On Garland Avenue lies a neighborhood full of charm and ambiance; like walking downtown in one of Norman Rockwell’s paintings. The Garland District is home to the historic Garland Theater, with movies at far lower prices than the big-box movie theaters—and the tiny Bon Bon cocktail lounge. Get there early; it can be crowded! Just down the

street, The Blue Door Theatre performances are every Friday night, offering improv and sketch comedy suitable for all ages. Shopping in quaint shops in this little district is an appetite builder. Restaurants here offer family style eateries: Kim’s Teriyaki near the Garland Theater, The Rocket Bakery coffee shop, Celebrations Cookies and Cupcakes, The Milk Bottle and Ferguson’s Diner. Pubs and bars in this neighborhood include Rick’s Ringside Pub, the Brown Derby Tavern and the Garland Drinkery. North on Wall Street at West Francis lies the Five Mile Shopping Center where Five Mile Heights Pizza Parlor has been a longtime favorite for Spokane families. Also located there are GoGo Burritos, Das Stein House, Pita Pit and Tonicx lounge. Heading east along Francis will bring you to the popular Swinging Doors Tavern, Mamma Mia’s Italian Restaurant and Aloha Island Grill. At the intersection of Division and Francis is the Aces Casino and nearby Tomato Street, the Washington Restaurant Association’s Best Casual Dining Restaurant of the Year award, and a fun family Italian restaurant, and north to Flamin’ Joes, a sports bar boasting a menu with 27 different wing sauces. Just east on Francis will lead you to DeLeon Foods and Deli and the family owned Kusina Filipina, the area’s only Filipino restaurant with traditional ethnic favorites. Much farther north on Division will bring you to Stir Restaurant and Lounge, Qdoba Mexican Grill, the Onion Family Restaurant, Bigfoot Pub and Eatery, Rancho Chico and the shopping extravaganza of the “Y” area. Mel’s Home and Garden, Spokane Floral, Ritter’s Nursery and Just Roses fill the need for floral and gift stores, and shopping centers are filled with variety here. MacKenzie River Pizza Co. is on Nevada east of the “Y” near the Service Station Café and event facility. Further north at the end of Nevada lies a long-time Spokane favorite, Frank’s Diner, an historic railcar diner that continues to be voted as Best Breakfast in local readers polls. Beyond the “Y” is the Whitworth University neighborhood. Whitworth is located on Hawthorne Road between North Waikiki Road and North Division.

NORTH SIDE NEIGHBORHOOD

YOUR NEIGHBORHOOD GATHERING PLACE there's The Wasabi Bistro Sushi Bar and Petite Chat Village Bakery is a neighborhood stop for soup and a sandwich or a few of their delectable pastries and breads. Just north of there is the Spokane Country Club and nearby, A Taste of Thai and Fizzie Mulligans bar. The far north at Wandermere is home to Twigs Bistro and Martini Bar, Prospectors and Fat Daddy’s Pizza, as well as a few sandwich shops and fast-food eateries. Farther north off Division is Wandermere Golf Course near Dartford Drive, which will take you to that far-out (literally) Italian place— Commellini Estate events and private restaurant. The North Side welcomed Celebrations: A Gourmet Cupcakery, in 2010, but has new owners as of last year. Also new to the neighborhood are Mommy G’s on North Division in the Staples parking lot, and Fusion Flours. [SS]

Downriver Grill 3315 W. Northwest Blvd. (509) 323-1600 Contemporary Northwest $$-$$$ Located in the cherished Audubon Park neighborhood, the Downriver Grill offers an elegant and delicious dining experience. Family owned and operated since 2003, our award-winning restaurant serves the best in fresh and local food, as well as exquisite local Washington wines, handcrafted cocktails and microbrews. Come enjoy seasonal menu specials, flavorful sauces from scratch, delicious sandwiches, the best in fresh seafood and steaks, and decadent house-made desserts. Catering is also available at our location or location of your choice. Reservations are recommended, walk-ins are always welcome! DownriverGrillSpokane.com

The Flying Goat 3318 W. Northwest Blvd. (509) 327-8277 Pizza & Beer $-$$ The Flying Goat is an eclectic pub nestled in the quaint Audubon Park neighborhood. We specialize in handcrafted Neapolitan-style pizza and craft beer. Here at The Goat we are not limited to just pizza either; try one of our great appetizers, salads or sandwiches! We also love our beer so much here that we have 14 tap handles plus one cask conditioned ale, and more than 50 bottles of beer to choose from! If you are ordering take out, don’t forget we sell all of our beer and wine to go as well. So next time you’re in, pick up a growler and fill it with your favorite draft beer to enjoy with your delicious pizza! TheFlyingGoat.com

3318 W. NORTHWEST BLVD.

SPOKANE

(509) 327-8277 • Open 11am Daily

TheFlyingGoat.com

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DOWNRIVER STORY BY: CHELSEA NEWMAN | PHOTOS BY: BRETT FONTANA

BRINGING A FRESH NEW LOOK TO THE TABLE

here’s a new buzz in the Audubon Neighborhood and, though springtime is assuredly upon us, we’re fairly certain the honeybees aren’t it. Downriver Grill, a local bistro that attracts hungry visitors both near and far, is undergoing a complete makeover. Without foregoing the delectable menu staples that make this community-oriented establishment endearing to all who visit, the grill has decided to raise the high-set bar a little bit higher. Now, the food, the dining, the atmosphere—all of it—is getting a “fresh new look.” It was nearly 10 years ago that brothers Jonathan and Aaron Sweatt, their mother Vicki and step-dad Hal Dixon set their sights on the Audubon Neighborhood. Not only was it an opportunity to help revitalize the older cherished neighborhood, but also to support other small businesses in the area, and the Sweatt family was inspired enough to do it. Thus, a whole new breed of dining was born to the Spokane community. “We have a neighborhood feel with a finedining façade,” says Jonathan. “When you have a neighborhood restaurant segregated from a downtown setting, it’s different; it really showcases a family business. We enjoy people becoming a part of that.” And, indeed, the Spokane community has become a part of it—a huge part. Whether it’s a low-key weeknight or a bustling weekend dinner hour, the doors are swinging and the visitors are flooding in for fresh food and quality service. “We strive to give our customers the best service and food we possibly can,” says co-owner Juli Norris. “We offer sauces and dressings made from scratch, local and seasonal products whenever possible, fresh seafood and steaks, and

delicious house-made desserts.” Their new motto, “Fresh. Local. Seasonal,” suggests just that. In all aspects, Downriver Grill is getting innovative in the Spokane community to bring a “fresh new look” to the table—literally! They want to support the local community by sourcing from local farms as much as possible. Chef Ryan Stoy is leading the revamp on the culinary side, with exciting new dishes on the horizon. Cultured, to say the least, Ryan is a world traveler and cuisine connoisseur. Yet, as a Spokane native, he’s learned to appreciate the surrounding community and wants to invest in the resources the landscape so generously offers. “People don’t realize the bounty of Spokane; that you can look 15 miles in any direction and find amazing resources. We want to fight hard to utilize these assets and through our food support local, organic and sustainable products as often as we can,” says Ryan. With a fresh “farm to table” approach, guests can rest assured that the wine they drink, the food they eat and the atmosphere will feel comfortably close to home. Many of the ingredients will be, too. Another great part? The Grill is planting a garden right outside the restaurant in an effort to utilize a few home-grown fresh herbs and vegetables in their dishes. Now that’s fresh! The Lemon Honey Grilled Salmon, for instance, is fit for community pride, with lentils sourced from the Northwest Pea and Bean Company. For salad lovers, the Grilled Chicken Panzenella Salad is one you won’t pass up; grilled chicken, marinated with rosemary, herbs, then grilled and served with butter lettuce, fresh mozzarella, tomatoes, roasted peppers and Kalamata olives. This masterful creation is topped with house-made lemon feta avocado vinaigrette. Or, if you’re more of a burger-and-fries fan, the

GETTING

THERE

Downriver Grill is located at 3315 W. Northwest Blvd., just a few miles west of the intersection of Indiana Avenue and Division Street. (509) 323-1600 DownriverGrillSpokane.com

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grill

DRG’s mouthwatering Chipotle BBQ Burger is made the same way it has always been, except now it brags a local grind of meat that’s exclusive to the Downriver Grill. “Same recipe, new burger patty. This makes it a completely different sandwich. There’s been so much positive feedback from such a subtle change,” Ryan says. He adds: “It’s these subtle, smart changes that bring a new positive energy.” And this positive energy is transcending to all other Downriver Grill components as well. It must be something in the water … or, maybe even the wine. Aaron, co-owner and general manager of the grill, keeps the beverages close to home as well, with an exclusive Downriver Grill red wine blend called the DRG Relentless Red, made by local Townshend Cellar.

}

THEIR NEW MOTTO, “FRESH. LOCAL. SEASONAL,” SUGGESTS JUST THAT. IN ALL ASPECTS, DOWNRIVER GRILL IS GETTING INNOVATIVE IN THE SPOKANE COMMUNITY TO BRING A “FRESH NEW LOOK” TO THE TABLE—LITERALLY! THEY WANT TO SUPPORT THE LOCAL COMMUNITY BY SOURCING FROM LOCAL FARMS AS MUCH AS POSSIBLE.

}

“Overall, we try to support local wineries and breweries,” says Aaron. “We even offer locally owned Northern Light's Cream Ale, nostalgically named the Bowl and Pitcher Ale. It is our house draft beer and is very popular with our customers.” As if that’s not enough, Downriver Grill is also undergoing an interior re-model and updated logo to complete the revamp, style and sentiment alike. With a few minor color changes, some modern influences, larger windows peering out to a refashioned patio and a more expansive bar, you’re going to see a lighter and more contemporary appearance. “You eat with your eyes far before you eat with any of your other senses,” says Ryan. With that in mind, the restaurant decorum is going to match what comes out on your plate— deliciously fresh and locally friendly. [SS]

M ENU Starters Steamed Clams Local ale steamed w/ tomato, garlic, pesto broth & white truffle oil

Gorgonzola Fries Served w/ creamy gorgonzola sauce, fresh herbs & black pepper

Salads DRG Signature Salad Spinach, bacon, pine nuts & shaved parmesan w/ warm housemade bacon vinaigrette

Pasta Main Entrees Puttanesca Our house Italian sausage, capers, anchovies, kalamata olives, linguini w/ marinara & shaved parmesan

Lemon Honey Grilled Salmon Local lentils, grilled frisée & champagne vinaigrette

Seared Scallops Served w/ pea & carrot rissotto, pea coulee & fried shallots

Grilled Chicken Panzenella Salad

Hand-cut DRG Signature Steak

Butter lettuce, tomatoes, fresh mozzarella, portobello mushroom, grilled bread, roasted red peppers, kalamata olives & house-made lemon feta avocado vinaigrette

Black currant veal jus & caramelized garlic or wild-mushroom port demi-glace reduction

Sandwiches DRG’s Chipotle BBQ Burger

Chicken Marsala Crimini mushrooms, marsala cream sauce & fried leeks

Osso Buco Slow-braised pork shank w/ sage pork jus

Short rib & shoulder patty, caramelized onion, bacon, roasted garlic aioli & gorgonzola

Desserts

Portobello Ciabatta

Chocolate Pot de Crème

Brie, grilled tomato, arugula, artichoke-arugula pesto, balsamic red bell pepper relish & smoked sea salt

Rich chocolate custard made w/ Guittard chocolate & a dash of Grand Marnier

Mustard Glazed Chicken Ciabatta Served w/ apple-chive slaw, provolone, honey butter & sour cream

Tiramisu Italian Ladyfinger cookies brushed w/ rum & espresso & layered w/ mascarpone cream & finely grated imported chocolate

A SAMPLE OF OUR MENU ANA HOPKINS PHOTOGRAPHY 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

½ Gallon Water ½ tsp. Black Pepper, freshly ground ½ Tbsp. Worcestershire 3-5 count Bay Leaves, whole ½ Tbs. Thyme, ground 4 ½ oz. Beef Base (quality soft beef paste, not bouillon) 2 lbs. Butter 3 ½ lbs. Sweet White Onions (Walla Walla if possible), sliced and peeled 1 lb. Red Onion, sliced and peeled 1 tsp. Sugar 1/3 C. Cognac (or good brandy) 1 C. Sherry

Method:

North Side – 7522 N. Division (509) 482-6100 Downtown – 302 W. Riverside Ave. (509) 747-3852 Casual Dining $-$$ Est. 1978. Spokane’s Original Gourmet Burgers and Brew Since 1978! We have won Best Service, Best Bartender, Best Burgers, Best Children's Menu and Best All Washington Wine List for years! Our chefs prepare from scratch daily using fresh, local, natural products whenever possible. We cook off whole turkeys and roast beefs to make our legendary sandwiches. We only buy fresh local exceptional quality beef for our amazing burgers. Our burger buns are fresh daily handmade Brioche rolls. Each year we purchase more than 500,000 pounds of Ranger Russets potatoes to make our legendary steak fries, beer-battered skinny fries and hash browns at Frank's Diner. Enjoy old-school free-pour cocktails by our master bartenders. We also serve a great Happy Hour twice daily Monday through Saturday, and all day Sunday! Shop for fun discounts on our Web site. TheOnions.biz

MacKenzie River Pizza Co. 9225 N. Nevada St. (509) 413-1043 American Family Casual & Pizza $-$$ Menu items consist of an array of dishes that are always flavorful and fresh, and served up in heaping portions. The acclaimed gourmet pizzas are offered on a variety of crusts— original, natural grain and thin—with toppings from classic pepperoni to pesto, ricotta and sun-dried tomatoes. Other popular menu offerings include hearty sandwiches, fresh salads with house-made dressings, pastas that will wow you taste buds, juicy all-beef burgers, and a savory home-style entrée selection. To complement our menu, select from a variety of microbrews, fine wines and cocktails. Open 11am-close daily for lunch, dinner and in between. MacKenzieRiverPizza.com

CAN ONE DESIRE TOO MUCH OF A GOOD THING? (we think not)

burgers

entrées pizza See what’s new @ SizzlenCuisine.com

mackenzieriverpizza.com

facebook.com/mack.river

wine

SOUTH HIll 2910 E. 57th Ave., E • Spokane (next to Albertsons) 509.315.9466

microbrews

salads

NORTHSIDE 9225 N. Nevada St. • Spokane (Winco Shopping Center) 509.413.1043

dine-in

You will need to make some large croutons from sourdough or French bread in advance. Simply cut slices 1/2 inch thick that will fit the top of your oven ready soup bowl, butter top and brown in oven. Take your bowl and fill with soup 1/- inch from top. Add crouton and top with 3 ounces of Swiss cheese and 1 ounce of Mozzarella. Bake soup until cheese is golden brown and serve.

The Onion Bar and Grill

chili

To serve:

Est. 1932. Voted Best Diner and Best Breakfast for years! Sit at the counter and watch our chefs prepare from scratch nearly all our menu items. Grab a booth and enjoy our 100-yearold family pancake recipe, extra thick Daily's bacon, legendary Chicken Fried Steak, along with five fresh gravies and grilled onions to choose from each day at no charge. Try our malted waffles, ¼-lb. sausage links, buttermilk biscuits and gravy, Artisan bread bowl soups and chowders, and more. We cook off whole turkeys and roast beefs daily to make our amazing sandwiches. Per month we cook more than 2.5 tons of hash browns and 30,000 jumbo eggs, all one breakfast at a time! Please visit our Web site. FranksDiners.com

housemade soups

In a stock pot, make the French Onion soup base. If you are cooking Barons of beef for the day you can create your stock in the pan with chopped onions, celery, water and the seasoning. Remove the beef and add more water, sherry, brandy, extra beef base and reduce. But this stock recipe for the base will get you very similar results that you can make it at home. Combine water, fresh ground black pepper, Worcestershire, bay leaves, thyme and beef base. Let simmer and reduce by one-eighth. In a heavybottom stock pot large enough to also hold the above stock, melt butter. Add sweet white onions and red onions. On low heat, stir onions in the butter until they become translucent and golden brown. Using a teaspoon of sugar will also help them golden up. This could take 30 minutes. When onions are golden brown, turn up the heat and flame (Cognac or good brandy and sherry), reduce heat and add your stock. Simmer on low for 1 to 2 hours and adjust seasoning to taste.

Casual Dining $-$$

carryout

Ingredients:

Downtown –1516 W. 2nd Ave. (509) 747-8798

full bar

Serves: 8

North Side – 10929 N. Newport Hwy. (509) 465-2464

sandwiches

FRENCH ONION SOUP The Onion Bar and Grill

Frank's Diner

pasta

[recipe]

PUBLIC HOUSE

SOUTH HILL NEIGHBORHOOD

SOUTH HILL

“Few things are more pleasant than a village graced with a good church, a good priest and a good pub.” ~ John Hillaby

SOUTH HILL

hidden GEM

Opened in April 2008, the Two Seven quickly gained a reputation as one of Spokane’s best kept secrets and has continued to build a reputation for great food, great drinks and stellar service. Tucked away in the Northwest corner of the Lincoln Heights Shopping Center just around the corner from Trader Joe’s, The Two Seven follows the same simple concepts as her sibling restaurants, The Elk in Browne’s Addition, Moon Time in Coeur d’Alene and The Porch in Hayden Lake: great food and drink in a cozy atmosphere that won’t break the bank. While The Two Seven shares a couple menu items with the other locations, new

dishes like the Salpicon, Tacos de Pescado and the Buffalo Chicken Sandwich have staked out their place on the menu for what is sure to be a long run. Along with their inventive house-made soups and weekly specials, everyone is sure to find their new favorite. Often referred to as “the Elk’s little sister,” The Two Seven has carved out its own niche in the busy South Hill restaurant scene. “A lot of our customers prefer The Two Seven to the Elk; it’s quieter and more family oriented, and I think people like that,” says Manager Marshall Powell. The Two Seven also has a great

Oktoberfest party that happens every fall. They extend the already great patio into the parking lot with live bands, authentic German food and beer served in German crystal steins. It’s a great end to the summer and a party not to be missed. So whether you’re looking for a place to take the whole family without going broke, or just a cozy spot for a beer and a snack, check out The Two Seven and see why they say, “Every neighborhood should be so lucky.” 2727 S. Mt. Vernon #5 ~ (509) 473-9766 WeDontHaveOne.com

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SOUTH HILL NEIGHBORHOOD 52

SOUTH

HILL

Spokane’s South Hill encompasses several different areas, all equally worth a mention, and a visit. The lower South Hill area includes the medical centers of both Sacred Heart and Deaconess hospitals. This is where doctors’ offices and medical buildings are the scenery, and the nearby restaurants pepper the steep hillside landscape in between the trees and tall buildings. Located south of I-90 paralleling Downtown Spokane, the lower South Hill encompasses approximately fifth through 14th avenues, first along Grand Avenue, accessible from South Stevens downtown. The rest of the upper South Hill branches out from 14th up the hill to 29th, and then farther up to 57th Avenue. The Medical Center area is focused on serving those who work and visit the doctors’ offices there, and nearby Beau K Florist is helpful for that hospital visit. The east side of the lower South Hill is the South Perry Business District, a quaint neighborhood that is

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home to the beautiful Liberty Park Florist, the Shop Coffee House, Casper Fry, South Perry Pizza, the Perry Street Café, South Perry Farmers Market and Lorien Herbs, the resident natural foods store housed in a charming Dutch windmill building. The Medical Center neighborhood is where medical center visitors can enjoy the speedy Apple Spice Junction, Fery’s Catering and To Go, Qdoba Mexican Grill, Quizno’s, Press, Lalo’s Pizza and The Park Inn/ Park Plaza. Just up the hill are Ginger Asian Bistro, Fiesta Mexicana and Lindaman’s, which is celebrating 28 years as one of Spokane’s favorite eateries. Bangkok Thai and Savory are near the intersection of 14th Avenue and Grand. The west side of the South Hill, along Monroe, is Huckleberry’s Natural Foods Market, Picabu Bistro and Bennidito’s Pizza. Just a little way further up the hill to 18th Street between Bernard and Grand will reveal one of the most

SOUTH HILL NEIGHBORHOOD

beautiful attractions in Spokane—Manito Park. During summertime they open a café, and just east of the park is the Rockwood Bakery, a charming neighborhood gem and popular meeting place serving beautiful bakery items and lunches with soups and salads. A little further south on Grand to 29th will bring you to the corner very near Gordy’s Sichuan Café. It is worth finding, so don’t give up! Turn right after the intersection of 29th and Grand, and look to the right behind the shopping center where Slick Rock Burritos and The Chalet Restaurant are. Vintages at 611 is located on the south east corner of 29th and Grand, as is the popular new Manito Tap House, and just south on Grand to 38th you’ll find the Hop Shop neighborhood pub. East on 29th will take you to one of the shopping hubs of the South Hill at Southeast Boulevard and 29th. The neighborhood favorites here include Villaggio’s Pizza, Thai Cuisine, Great Harvest Bread Company, and further east, the popular Maggie’s South Hill Grill, Two Seven Public House, Forza Coffee Co., Hogan’s Diner and Thai Bamboo. Hugo’s is Spokane’s first boutique bowling alley, with a unique entertainment scene and bistro-style food. This neighborhood is a popular place to take a date, so you should know that Stanek’s Florist is nearby on 27th Avenue, and it’s a great place to pick up some flowers and your free copy of the Sizzle! Nearby is the intersection at 29th and Regal. Heading south on Regal will take you up the hill to 44th and Regal, where you will find Laguna Café, Twigs Bistro and Martini Bar, Waddell’s Pub, Sushi I and The West Wing, where they welcome garlic lovers! Nearby shopping areas include

local favorite Ferrante’s Café, along with Round Table Pizza. The neighborhood at the tip top of the South Hill up Regal to 57th is home to Morty’s Tap and Grill, and the hopping Famous Eds, a sports pub and bistro that also serves Spokane’s famous David’s Pizza, MacKenzie River Pizza Co. and nearby Mezzo Pazzo Wine Bar. Luna is west from there on 57th and Perry, offering its own unique garden restaurant ambiance with top-shelf service, creative menu and a wine list that is but a mere morsel of their exquisite cellar collection shared. [SS]

Maggie's South Hill Grill 2808 E. 29th Ave. (509) 536-4745 Contemporary $-$$ In our cozy neighborhood bistro, the atmosphere is casual and upbeat! We’ve now gone from counter service to full tableside service, but you will still find that relaxed family friendly dining experience we’ve always been known for. Everything is delicious from our fresh wraps, salads, soup and sandwiches to pastas, baked items and entrees even the kids will love. Find daily specials plus a gluten-free menu. We are open for lunch and dinner 11am-9pm daily and open for breakfast 8am-noon Sat.-Sun. MaggiesGrill.com

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ferrante's

IT’S ALL ABOUT FOOD AND FAMILY

ony and Robbie Ferrante are not only bringing fresh Italian food to Spokane, but the Italian culture as well. Both raised in big families, Sundays were spent in the kitchen, visiting with loved ones while preparing the feast, then gathered around the table, simply enjoying the food and family. Growing up with this love of food and all that its preparation encompasses, it only seems fitting that Tony and Robbie would put those concepts to good use at Ferrante’s.

“The family was inspirational, but also, we wanted to bring good things to Spokane; good pizza and good Italian,” says Tony. After living in Seattle for nearly a decade, the couple moved back to Spokane and decided they wanted to open a business together. After all, the couple had worked together before, as they first met while both were working at United Tile, a tile showroom and distributor in Seattle. Even better, one of their first dates was making pizza together. With their combined love of cooking and eating, what better business to invest their time, energy and passion into than a restaurant?

STORY BY: JILLIAN DE LALLO | PHOTOS BY: BRETT FONTANA

What was once a vacuum cleaner store and a sun rental is now a welcoming and charming Italian restaurant and marketplace. The renovations have been a family affair. Tony built most everything in the restaurant, with Robbie acting as the decorator and the designer. “What she’s done with the space is incredible,” brags Tony. “She’s the designer and I’m the un-licensed contractor,” he jokes. “We like to do as much as we can ourselves, and our family helps us with the rest as much as possible.” Step into Ferrante’s Restaurant and Marketplace, and you’ll enter a world of Italian smells, tastes, ambiance, warmth, and most importantly … family! Ferrante’s is the entire experience; not only is there the authentic delicious Italian cuisine featuring Tony’s 100 year-old family recipes that truly separate them from the rest of the competition, but the one-of-a-kind marketplace and all its unique offerings. “Not only can you can have a glass of wine while you shop for jewelry,” says Robbie, "but you can enjoy a gelato in the summer on site or to go, or purchase family style dishes and take them to the lake. There are so many things that we do that really are about having the whole experience." Ferrante’s has earned the reputation of being a gathering place for family, friends and neighbors to come together while enjoying delicious food

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and each other’s company; a reflection of Tony and Robbie’s childhood memories. One of the first things you will notice at Ferrante’s is the unique service style they offer. With a focus on keeping things casual, guests order at the counter and pick up from the window directly from chef, which allows them to meet the person who cooks their food! “It’s a very personal experience,” says Tony. “Our customers have a relationship with the kitchen staff.” Guest come in, of course, for the pizza, which has been enticing Spokanites since Ferrante’s first opened in 2004, but there are some other items not to be missed. Peas and Bacon anyone? This dish is pure comfort food, with its rich garlic cream sauce, green peas, thick-cut bacon and gnochetti pasta; somewhat of a twist on traditional macaroni and cheese. It’s a good thing the portions are big. “The dish looks good and people go crazy for it,” says Tony. “It’s probably our best-selling dish.” Calzones are another favorite, with their fluffy yet crispy crust, and big enough to share—or eat it all yourself; they won’t tell. And being Italian, you can’t forget about the gelato. Have it for dessert, or order it for dinner. It may be the only dessert Ferrante’s offers, but who cares; it’s the best! No matter what you order, don’t expect anything less than delicious, fresh,

TONY & ROBBIE FERRANTE

high-quality food. The dressings are Robbie’s creations, all made fresh each day. “It definitely takes more time and costs more,” says Tony, “but that’s what sets us aside. We’re just cooking in our kitchen.” It’s been eight years since Ferrante’s first began serving Spokane; so what’s their secret ingredient to their continued success? To start, the menu reflects people’s tastes, causing it to evolve with the times. Tony and Robbie enjoy traveling to places such as Seattle, San Francisco and Portland to taste the foods at different restaurants and see what’s happening in those towns, as well as shop for products for the marketplace, again with the focus of bringing good things to Spokane. “I think having the marketplace helps keep it fresh, because there’s something new coming in every day,” says Robbie, “whether it’s new merchandise, a new flavor of gelato or new wine offering.” And don’t forget about the staff. Some are family, some are close friends, and all of them are a part of the culture Ferrante’s represents. With that in mind, the turnover rate at Ferrante’s is extremely low, as most employees have been on board at least three to

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FERRANTE’S HAS EARNED THE REPUTATION OF BEING A GATHERING PLACE FOR FAMILY, FRIENDS AND NEIGHBORS TO COME TOGETHER WHILE ENJOYING DELICIOUS FOOD AND EACH OTHER’S COMPANY.

five years. This allows for that close-knit relationship with their guests. “We’ve always fashioned ourselves as a community business,” says Robbie. “Our community has been extremely generous to us, so we like to give back to our community.” Some local causes Ferrante’s supports include: Providence Children’s Hospital, Boys and Girls Club Reach for the Future, and the Senior All-nighter fundraisers for Ferris and Lewis Clark high schools. They are involved with Feed Spokane’s Dine Out for Spokane, an organization helping to feed those in need in the Spokane area. There is also the Tony Marie Foundation, in which businesses hold fundraisers at Ferrante’s, and the restaurant, in turn, donates a percentage of their proceeds to that charity/fundraising event. One of Ferrante’s biggest events is their annual fundraiser in which they donate 100 percent of the restaurant’s proceeds for two full days to the Ronald McDonald House Charity of Spokane. Eight years ago, Ferrante’s offered pizza, salad and Panini. Today, there are more than 25 offerings with a menu that is continuously evolving. If you’re in a rush, they offer take out, which is very popular among patrons, as guests can order from the regular menu or family style menu, and the catering side has been greatly received as well. Ferrante’s has become a staple in the Spokane community; we can only imagine what the next eight years will bring. “We’re doing what we want to do,” says Robbie, “and we’re having fun.” [SS]

GETTING THERE FERRANTE’S MARKETPLACE CAFÉ IS LOCATED AT 4516 S. REGAL ST. (509) 443-6304 | DOITALIAN.COM

DON’T MISS: THE MARGHERITA PIZZA WHO TO BRING: FRIENDS AND FAMILY; KIDS WELCOME END WITH/SAVE ROOM FOR: THE GELATO INSIDER TIP: FORGET THE MONEY! THE BEST TIP YOU CAN LEAVE IS TO TELL YOUR FRIENDS ABOUT FERRANTE’S. 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

“Home cookin’ when you don’t want to be home cookin’.”

Now Full Service! 56

Open daily 11am-9pm | Sat. & Sun. 8am – 9pm (Breakfast Sat. & Sun. 8am until the hollandaise runs out) 2808 East 29th Ave. South Hill MaggiesGrill.com See what’s new @ SizzlenCuisine.com (509) 536-4745

Casper Fry

Ferrante’s Marketplace Café

928 S. Perry St. (509) 535-0536

4516 S. Regal St. (509) 443-6304

Southern Classic & Comfort $-$$

Italian $-$$

Committed to the continued revitalization of the South Perry neighborhood and feeding the people of our community, Casper Fry is bringing a fresh interpretation to historic Southern dishes; crafting each detail with thought and care, designing a restaurant and a menu that is reflective of the classic foods of comfort, which invoke the flavor of nostalgia yet inspire us to reinvent. Because we think it’s important to know the story about the food we eat, we rely greatly on the beautiful foods of our region and locally source everything we can. As one of only 13 restaurants in the country preparing meals in a solid fuel-burning Josper oven, we promise to deliver uncompromised dishes with a truly unique flavor. CasperFry.com

Celebrating seven years, our menu is specially designed to delight everyone, from individuals to couples, the whole family or for the entire office or party. Pastas, gnocchi, pizzas, deep-dish pizzas, calzones, paninis, salads and gelato are all on the menu. Our marketplace offers exclusive specialty items you won’t find anywhere else. We also offer catering. Open 11am-9pm Tues.-Sat. DoItalian.com

Gordy’s Sichuan Café 501 E. 30th St. (509) 747-1170 (West behind Slick Rock Burrito near the corner of Grand and 29th) Fresh Classic Chinese $-$$ Chef Gordon Crafts brings more than 25 years of experience cooking Chinese cuisine at his small neighborhood café. He prepares fresh and classic Chinese dishes, many with an emphasis on the spicy traditions from the Sichuan Province. Dining choices, served family style, range from tangy Lemon Chicken to tongue-scalding Hunan Beef. Many of our customers come just for the Dumplings! The array of options on our menu includes vegan, vegetarian and a variety of dishes that can be modified for special dietary needs. A small, well-chosen wine list focuses on our Northwest lineage. Here at Gordy’s, we offer a relaxed atmosphere with minimalist but warm décor, and our service is polished, fun and informative. We invite you to join us for a taste of Sichuan.

Manito Tap House 3011 S. Grand Blvd. (509) 279-2671 Gastropub $$ You won’t find just any ordinary pub food here. Creative house-made from scratch appetizers, soups and salads are on the menu, Hand Held items featuring burgers and wraps, Fork and Knife entrees including steaks, enchiladas and pork chops, and desserts such as the Ancho Chile Brulee the round out the menu. To accompany the great food, they offer 50 beers on tap, 46 of which are craft beers and four imports, a 40-plus bottle wine list focusing on Northwest wines, and full cocktail menu. MTH is a green restaurant. Open 11am-11pm Sun.-Mon., 11am-11pm Wed.-Thurs., 11am-close Fri.-Sat. Find us on Facebook at Facebook.com/ManitoTapHouse or visit our Web site. ManitoTapHouse.com

The West Wing Open: 11 am- 10 pm Daily

4334 S. Regal

(509) 443-1660

57 WhiteHouseGrill.com

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“

WE’VE CRAFTED EACH DETAIL WITH THOUGHT AND CARE … REFLECTIVE OF THE CLASSIC FOODS OF COMFORT, WHICH INVOKE NOSTALGIA YET INSPIRE US TO REINVENT.

”

STORY BY: DEB GREEN

WHERE THE

STORY BEGINS ...

PHOTO BY: BRETT FONTANA

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history

OUR

philosophy

OUR

We take our inspiration from the world around us. From Casper and a simpler time when American craftsmanship ensured quality and most foods were fresh and grown locally. At Casper Fry, we’ve crafted each detail with thought and care, designing a restaurant— and a menu—that is reflective of the classic foods of comfort, which invoke nostalgia yet inspire us to reinvent. We’re taking a modern approach in recreating authentic Southern dishes, relying on the beautiful foods of our region. We feel strongly about

reinvesting in our local economy, supporting our local farmers and ranchers, and contributing to a sustainable environment. We think it’s important to know the story about the food we eat. As a family with roots here, we’re excited to participate in the revitalization of the historic South Perry neighborhood. At Casper Fry, we embody and embrace the vital strands of this essential fabric of our town, and we promise to always deliver noncomplicated, farm-inspired American true food. [SS]

M ENU

Casper Charcuterie and Jars

House-made sausage, potted duck Rillettes, chow chow, pickled vegetables, baguette, radish butter

Pimento Cheese

Smoked spring onion Aigre-doux, pullman toast

A SAMPLE OF OUR MENU

I cannot remember a moment in my life when I have not felt the love of my family. Every family has a story; ours begins with Casper Fry. We honor our past by paying homage to those who have come before us, the foundation of a family not unlike others. We laugh, we cry, we love, we argue. We have a deep sense and respect of where we come from, and we’re working together every day to build a future. Through our story, our food, our restaurants and our community we hope to build on the legacy from which we’ve come. Casper Fry was a good and humble man with Southern roots, who lived and preached in this neighborhood. He was our Great Grandfather, our Great Great Grandfather. He was a Baptist minister, whose church still stands right across the street. He nurtured his family, inspired his community and lovingly tended his garden at a time when all gardens were organic; our namesake and inspiration to always do good and declaration to bring people together through simple, delicious, fresh American comfort food using local, fresh farm-grown ingredients.

Foie Gras Brunch Sandwich

Pan-seared, shaved Johnston Country ham, peppered egg, maple mustard, toasted muffin

Fried Ornery Heron Farm Okra Salad

Heirloom tomatoes, arugula, green goddess dressing

Smoked Pork Belly

Atop brioche w/ poached egg, spicy hollandaise, sweet BBQ sauce, Ornery Heron Farm bacon-braised greens, arugula, maple reduction

Shrimp Po’boy

Lightly seasoned, batter fried, crisp local lettuce, ripe tomato, sweet chili aioli, housemade soft roll

Low Country Shrimp and Red Mule Grits

Tasso ham jus, fresh peas, pickled okra

Grilled Top Cut Ribeye Spirited béarnaise, fries

Pan-Seared Whole Trout

Organic fingerlings, Walla Walla sweet onion vinaigrette, roasted baby carrots, charred tomato, watercress

Pecan-Crusted Bone-in Pork Chop

Rocky Ridge Ranch, Berkshire pork, baconbraised white beans, preserved apple, maple jus

GETTING THERE Casper Fry is located at 928 S. Perry St. between Southeast Boulevard and I-90 off Arthur Street; arterial becomes East Newark and South Perry Street. (509) 535-0536 CasperFry.com

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[recipe] HOT CAKES Frank's Diner

Lindaman's Gourmet To Go

The Two Seven Public House

1235 S. Grand Blvd. (509) 838-3000

2727 S. Mount Vernon #5 (509) 473-9766

(Near Sacred Heart Medical Center)

Pub & Grill $-$$

Eclectic Bistro $-$$

The Two Seven Public House was added to our restaurant family in 2008, which includes Moon Time in Coeur d’Alene, The Porch Public House in Hayden, the Elk Public House and El Que in Browne’s Addition. At Two Seven, you will find a menu featuring fresh salads, soups, sandwiches and pastas all made from scratch. We offer a great selection of micro-brewed beers, wines by the glass and freshly squeezed juice cocktails served in a comfortable pub-style atmosphere. Open 11am daily. For menu, specials and more, visit our Web site. WeDontHaveOne.com

3 C. Buttermilk Powder (Land or similar brand) 1 qt. Eggs 3 C. Refined Sugar 2 C. Soybean Oil 1 gal. Shepherds Grain Spring Wheat Flour (or other enriched flour) 1 ½ C. Baking Powder 1 Tbsp. Baking Soda

Thank you, Spokane! We are celebrating our 28th anniversary, and it's all because of you, our loyal customers. Here at Lindaman's, guests can pick from an assortment of chicken dishes, salads, pot pies, enchiladas, fresh fish, loads of desserts, and then take home. Or, stay here and enjoy one of our artisan cocktails or DOMA coffee with your meal. We always have vegetarian and gluten-free selections. Our patio is open during the warm season. We are situated in the shadow of St. John's Cathedral and Manito Park is just up the block! We're open 8am-8pm Mon.-Sat. Lindamans.com

Method:

MacKenzie River Pizza Co.

4334 S. Regal St. (509) 443-1660

2910 E. 57th Ave. (509) 315-9466

Mediterranean $-$$

Serves: An entire firehouse

Ingredients:

Mix dry ingredients and set aside. Mix wet ingredients with approximately 1 gallon cold water. Combine wet and dry mix. Let rise 15 minutes, mix again. Cook on a 350˚F preheated flat skillet. Add berries or other toppings if desired.

To serve:

Serve with butter and real maple syrup.

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American Family Casual & Pizza $-$$ Menu items consist of an array of dishes that are always flavorful and fresh, and served up in heaping portions. The acclaimed gourmet pizzas are offered on a variety of crusts—original, natural grain and thin—with toppings from classic pepperoni to pesto, ricotta and sun-dried tomatoes. Other popular menu offerings include hearty sandwiches, fresh salads with house-made dressings, pastas that will wow you taste buds, juicy all-beef burgers, and a savory home-style entrée selection. To complement our menu, select from a variety of microbrews, fine wines and cocktails. Open 11am-close daily for lunch, dinner and in between. MacKenzieRiverPizza.com

West Wing

We still have garlic, and even better ... another location to dole it out! The garlicloving crazy chef and owner of the White House Grill and Oval Office in Post Falls, Raci Erdem, has brought garlic back to Spokane residents. No longer do Spokane garlic connoisseurs have to drive to Post Falls to satisfy their cravings. With the opening of The West Wing, a short drive to the South Hill will fill the bill. The interior is a must see! You will find the menu familiar, as it is the same as the White House menu; come in and try the sea bass, Turkish plate or gyros, and help us pay for all! You love garlic, we love you. Also offering a full bar with extensive wine list. Open 11am-10pm seven days a week. Check us out online. WhiteHouseGrill.com

MIRABEAU

S P O K A N E VA L L E Y & L I B E RT Y L A K E N E I G H B O R H O O D

MAX

SPOKANE VALLEY & LIBERTY LAKE

"Dining is and always was a great artistic opportunity." ~ Frank Lloyd Wright

WHERE THERE'S ALWAYS SOMETHING GOING ON MAX is the place to be when in the Spokane Valley for food and entertainment. In the past six years, MAX has received five Epicurean Delight awards and the coveted Wine Spectator Award of Excellence three years in a row for offering a wine list of more than 500 bottles. The delicious menu at MAX will certainly meet the taste buds of any hungry customer. With more than 100 menu items, MAX has Spokane

Valley’s most dynamic selection. The eclectic menu is prepared by skilled cooks and includes award-winning steaks, chops, seafood, burgers and salads. The menu utilizes seasonal local ingredients whenever possible and is ever-changing. Want something different to do this weekend? Every Friday and Saturday evening, 8pm to 1am,

guests can enjoy live entertainment. Music and dance lovers will have a blast moving and grooving to everything from Classic Rock and Motown, to Rhythm and Blues and Pop—all things danceable, featuring Spokane's own Max Daniels, Cary Fly Band, UltraGlide, Cool Stack, Blueprint, Donnie Emerson and more. Fridays are also Martini Friday, with Martini specials on the menu all night long. Every Wednesday, MAX offers Half-Price Bottle Wine Night in which selected bottles of wine are 50-percent off. In addition, the first Wednesday of each month, MAX hosts First Wednesday receptions, welcoming both a local artist and a regional winery for conversations with the artist and tastings from the winery. And every Thursday is Ladies’ Night, featuring specials, prizes, massage therapy, jewelry and more! Enjoy Happy Hour specials twice a day! 3 to 6pm and 9pm to close daily, enjoy half-off appetizers and drink specials. Friday and Saturday nights, guests can order from the entire menu until 2am! Annual events at MAX include their Halloween party with costume contests, drink specials and more. Every Christmas season, MAX teams up with local charities for Santa’s Breakfast. With a donation, your child gets a free breakfast and photo with Santa! There’s also the huge New Years Eve bash in the large ballroom. There’s always something happening at the MAX. Whether it be an entertaining band, wine tasting or extravagant party, make any occasion a celebration at MAX! Spokane Valley ~ 1100 N. Sullivan (509) 922-6252 MAXatMirabeau.com 2012-2013 | S p o k a n e S i z z l e . c o m 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

61 61

VALLEY LAKE

At Sprague, Argonne becomes Dishman Mica, where Savage Land Pizza is a popular family pizza-andplay center. At Argonne, just off I-90, Casa De Oro and Perkins are on the south side, and north are Longhorn Barbeque, Ambrosia Bistro and Wine Bar, Timber Creek Buffet and Caruso’s Sandwich Co. The Rocket Bakery can be found north on Argonne in Millwood, as well as their new Bottles wine and beer shop. Farther north, East Upriver Drive to Fruit Hill Road will take you up a winding road to the Old-World charm of the recently restored Arbor Crest Winery, with its stunning panoramic view of the entire Spokane Valley. Nodland Cellars and Liberty Lake Cellars are also located in this neighborhood, as well as Twelve String Brewing Co. Taproom and Spokane’s own Chocolate Myracles. Far north at the end of Argonne will take you to the area known as Green Bluff. This is where Townshend Cellar winery is located at the west side of Green Bluff Loop Road. Green Bluff is an agricultural area that

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The Spokane Valley’s culinary scene is a long stretch from the edge of the city of Spokane out to Liberty Lake near the Idaho State Line. Sprague Avenue is the main route through paralleling I-90.

MAX AT MIRABEAU

S P O K A N E VA L L E Y & L I B E RT Y L A K E N E I G H B O R H O O D 62

SPOKANE LIBERTY

is a must destination for family fun, with the various seasons of harvest events to celebrate the fruits of their labors. Near University and Bowdish on Sprague, the lineup includes local Egger’s Meats shop, Bruttles Candy Shoppe and neighborhood favorites such as O’Doherty’s Irish Pub, Top of India, Peking Palace, Ferraro’s Italian Restaurant, Flamin’ Joe’s, HuHot Mongolian Grill, Dave’s Bar and Grill, and Savanny’s Food Express Thai Cuisine.

• • • • • • •

S P O K A N E VA L L E Y & L I B E RT Y L A K E N E I G H B O R H O O D

Just off I-90 between Evergreen and Sullivan lies the Spokane Valley Mall with a variety of chain eateries, Winger Bros. and Twigs Bistro. Located at the Mirabeau Park Hotel just south of there is MAX at Mirabeau, Spokane Valley’s award-winning restaurant offering an eclectic menu and a friendly staff; a great place to entertain a client for lunch or meet up with friends after work. Hay J’s Bistro, located next to a gas station just north of the I-90 exit at Liberty Lake, is a bistro treat not to miss for lunch or dinner. It may not look like it from the outside, but the experience continues to bring the locals back for more. Try a taste of the Spokane Valley and Liberty Lake. [SS]

WEEKEND BRUNCH MENU HAPPY HOURS DAILY 3-6 & 9-CLOSE LATE-NIGHT DINING LADIES’ NIGHT EVERY THURSDAY LIVE MUSIC FRI. & SAT. PRIVATE DINING / BANQUETS COURTYARD PATIO DINING

Epicurean Delight Award Winner 2006 Outstanding Hors d’oeuvre 2007 People’s Choice Best Restaurant 2008 Outstanding Entrée and Dessert 2009 People’s Choice Best Restaurant Wine Spectator Award of Excellence 2008, 2009, 2010 & 2011

1100 N. Sullivan Rd., Spokane Valley | (509) 922-6252 Open Daily | Mon - Thurs 6 am - 1 am | Fri & Sat Till 2 am | Sun 12 am

MAXatMirabeau.com 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

[recipe] NEW YORK STEAK AU POIVRE The Downriver Grill Serves: 4

Ingredients: Peppercrust:

1 C. Flour 4 Tbsp. Black Peppercorn, freshly cracked 2 Tbsp. Pink Peppercorn, crushed 4 Tbsp. Salt 2 Tbsp. Fresh Thyme, chopped 1 tsp. Onion, granulated 1 tsp. Garlic, granulated ¼ tsp. Allspice, ground

Pansauce:

½ C. Brandy ½ C. Red Wine (Don't' cook with what you wouldn't drink!) 4 ea. Small Sprigs of Fresh Rosemary 2 Tbsp. Shallot, diced small ½ C. Heavy Cream ¼ C. Butter Salt and Fresh Cracked Black Pepper to taste

Method:

Peppercrust: Mix all ingredients until well incorporated. Lightly dredge the steaks in this mixture for pan-searing. Pansauce: First make sure your steaks are dry, then dredge them in your seasoned flour. Preheat oven to 350˚F. In your sauté pans (you will need large sauté pans, two to four depending on the size of the steaks because you never want to crowd food into a sauté pan as you won't get the proper sear), heat about 2 tablespoons of cooking oil (you can use olive oil if you desire) to the point of where it resembles water and it turns clear. (It will start to smoke.) Pull the pan away from the heat source and very carefully add your steaks one at a time. Allow the first side of the steak to cook for approximately 4 minutes on medium-high heat. Carefully flip the steaks onto their un-seared side and place in the oven for an additional 8 minutes. (Depending on your oven, this should give you medium-rare.) After 8 minutes in oven, carefully take the pans out of the oven and remove the steaks from the pan. Drain off any excess fat. Return your pan to heat, and add sprigs of rosemary. Allow the rosemary to cook in the hot pan for 1 minute. It will smoke, and it will perfume your kitchen! Remove the sprigs. Add your shallots and cook for 30 seconds until shallots are translucent and barely coloring. Remove the pan from heat, and add your brandy. Carefully reintroduce the pan to heat, and watch for a flame if using a gas burner! Add your wine and allow the brandy/wine to reduce until there is barely any left in the pan. Add the heavy cream, bring to a boil and reduce by 25 percent. Finish with the butter and adjust your seasoning by tasting the sauce. You will know if it requires a slight amount more salt and black pepper.

Just American Desserts Spokane Valley – 213 S. University Rd., Suite 2 (509) 927-2253 North Side – 9323 N. Division St. (509) 328-5889 South Hill – (Inside Egger’s Better Meats) 5609 S. Perry St. (509) 927-2253 Downtown – (Inside Williams Seafood) 2118 N. Ruby St. (509) 927-2253 Desserts $-$$$ A Spokane tradition since 1986. For nearly three decades, owner Eva Roberts and her family have been creating high-quality, gourmet cakes, cheesecakes and desserts with only the freshest ingredients—using dairy butter and sour cream, real whipping cream and pure chocolate; no mixes, additives or preservatives. We reject modern shortcuts in favor of traditional techniques and old-fashioned quality; specializing in celebration cakes and desserts for every occasion. Whole and individual desserts are available at any of our four locations, and special orders are welcome. Experience baking the way it should be; the difference is delicious! Spokane Valley location is open 9am-6pm Mon.-Sat.; North Side location is open 10am-6pm Mon.-Sat.; additional outlets inside Egger's Better Meats on the South Hill and Williams Seafood Downtown. JustAmericanDesserts.net

MAX at Mirabeau Spokane Valley – 1100 N. Sullivan Rd. (509) 922-6252 (I-90 Exit 291B at the Mirabeau Park Hotel) Eclectic $-$$$ Here at MAX, you’ll find eclectic cuisine, an award-winning menu, steaks, chops, seafood, salads, burgers and more than 100 other menu items! Our extensive wine list boasts more than 500 labels, meaning there is a perfect match for everything on the menu, and every Wednesday, enjoy half-priced bottles of wine. We offer late-night dining with a full menu until close. MAX's lounge menu features more than 75 of the most eclectic and innovative cocktails and martinis from Retro to Nouveau. Live music fills the room 9pm1am Fri. and Sat. nights, two Happy Hours daily from 3-6pm and again from 9pm-close, an a la carte Brunch Menu Saturday and Sunday, private dining rooms, courtyard dining and more! There’s always something happening at the MAX. And … we are a five-time Epicurean Delight award-winner. Open 6am daily until midnight Sun., 1am Mon.-Thurs., 2am Fri.-Sat. MAXatMirabeau.com

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S E CW T II ONNE ITNI M T RE O

WINE TIME

ROBERT KARL

Cellars

WINE FROM THE

vine T O Y O U R G L A S S

"When it comes to wine, I tell people to throw away the vintage charts and invest in a corkscrew. The best way to learn about wine is the drinking." ~ Alexis Lichine

Robert Karl Cellars is devoted to bringing the beautiful gift of wine from the earth to your table. From their early accolades and the plans they have followed from the beginning of their endeavor, the excellence of the wines is no accident. Winemakers/owners Joe and Rebecca Gunselman have a passion for winemaking and chose the Horse Heaven Hills American Viticultural Area to grow their grapes and their wine business. The Horse Heaven Hills AVA is considered one of the most prominent 6,000-plus acres to grow grapes in the entire Columbia Valley, and Joe believes that Horse Heaven Hills grows the best Cabernet in the world. As Rebecca says, “The very best wines require the very best grapes. That’s why we are totally committed to the Horse Heaven Hills … committed to make the best.” And although she does the marketing for the winery, she believes that the wine sells itself. Joe was first inspired to be a winemaker while working toward his MBA, while doing a marketing project for a family winery. He fell for the winery business right then and there. Joe and Rebecca started looking—in Joe’s usual scientific method—for the best place, where the very best grapes were coming from, and they found exactly that in Washington State, according to Rebecca. They believe that the terrior (soil and locale), the climate and the Columbia Valley’s angled slopes come together to create the most ideal growing conditions in the world. This is the place where the Gunselmans chose to live. Wine is their passion and their job. In doing it well they have a lifestyle they love. They fly, travel to eat and drink and share their wine with others. Their children are a part of their business, too. Robert Karl Cellars is the result of heavenly grapes meeting with science and a passion for winemaking. Downtown Spokane ~ 115 W. Pacific Ave. ~ (509) 363-1353 ~ RoberKarl.com

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CELLAR

WINE

GETTING

BETTER

WITH AGE

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'87

'90

'95

Don moved to Green Bluff, an area north of Spokane flourishing with family farmed fruits such as apples, apricots, strawberries, raspberries, peaches and pears.

Don started toying with the idea of starting a garagetype business making wine from these local fruits, but after analyzing the situation, shelved the idea.

Don made his first barrel of Merlot and a barrel of Cabernet.

'98 Don enjoys his first batches of wine so much that he fills out the paperwork and starts Townshend Cellar winery immediately. Don and Townshend Cellar burst onto the winemaking scene, bottling the first production of his first Cabernet Sauvignon and Merlot.

'01 His original release of Townshend’s 1998 Cabernet Sauvignon, 1998 Merlot and a 2001 Chardonnay. He also releases a port made from pure huckleberries.

BRINGING IT HOME STORY BY: JILL RIDER | TIMELINE COMPILED BY: JILLIAN DE LALLO | PHOTOS BY: BRETT FONTANA Jerry Widing, formerly with the Ridge Winery in California, recently joined the production team as production manager and head winemaker for the Lone Canary label.

ring it home. That’s what Don Townshend decided to do last year when he moved all of the production equipment and wine in process for Townshend Cellar out of the Pasco area and back to Spokane. As one of the largest wine producers in the Spokane area, it became increasingly important to have everything at home again and support our local economy here in this area. With eliminating all of the travel driving back and forth to the Pasco area from Spokane, it is also an effort to be more “green,” saving fuel and time. Don’s son, Brendon, is also now very involved with all aspects of the Townshend Cellar business, working together with Don to make necessary decisions regarding the growth of Townshend Cellar. Brendon is part of the production team; he pours at tastings at offsite locations, and he can be found working in the Tasting Room from time to time! He brings a fresh viewpoint, energy, enthusiasm and passion for the business. Brendon’s input will help shape the future growth of Townshend Cellar. Brendon, and his younger brother Michael, began in the family business by helping with the bottling of the first Townshend Cellar wines. Brendon graduated from Cal Poly in California last year with a Bachelor of Science Aerospace Engineering Degree and is making post-graduate career

'03

'06

That summer, Townshend Cellar’s 1998 Cabernet Sauvignon— his very first release—wins Wine Press Northwest’s Fab Cab wine judging contest.

Townshend wines starts to get recognition. Don hires Jill Rider, who is well known in the wine industry, as the cellar’s director of sales and marketing, and tasting room manager.

'07 Don teams up with local restaurateurs Jonathan and Aaron Sweatt, brothers and owners of Downriver Grill in Spokane, to create a special blend for the restaurant— DRG’s Relentless Red.

plans while hoping to stay in the area and assist his father with Townshend Cellar’s growth. Michael is attending Montana State and is in his junior year, while earning a Bachelor of Science Mechanical Engineering Degree and helps in the family business in all aspects when he’s home. Looking back through the years, a few wines and some wonderful local supporters helped Townshend Cellar grow to become the premium wine producer in the Spokane area that it has earned the reputation of being. The winery began with Don’s first release of a 1998 Cabernet Sauvignon and 1998 Merlot, along with a 2000 Chardonnay and a Huckleberry Port. Townshend Cellar has appreciated the support of the local fans who later embraced T3, Vortex and Red Table Wine, and other favorite wines as well. They are putting those wines not only on their table at home on a regular basis to share with family and friends, but helping to keep those wines on local restaurant wine menus and on the store shelves here at home. As everyone has come to recognize, some of the very best things are right here in our own backyard. There is fresh, highquality produce grown here in Green Bluff and the surrounding Spokane area. There are grapes grown from the Columbia Valley of Washington State that become award-winning wines. There are amazing cheeses being locally produced. Spokane has great

'09 Don becomes the first winemaker to become a member of Spokane’s new Main Market Co-op.

'10 Don’s winery has grown from producing four wines to nearly 30, and case production from 500 to 20,000 cases annually. With a desire to expand the Townshend Cellar family of wines, Don purchases Caterina and Lone Canary wineries, focusing on different styles of winemaking for each brand.

'11 Don purchases Mountain Dome Winery, which produces sparkling wines in the area.

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{ restaurants that are supporting the local growth of industries that supply their fresh fare daily. From the time that Don first began making wine commercially in 1998 until now, Spokane has come to truly embrace what comes from the many local farms, wineries, restaurants and producers. The people here support this with their visits to the farms and wineries to pick their produce and sample wine to take home. Local restaurants have guests who choose to support their efforts, instead of the big chain restaurants from out of town. Those local restaurants, in turn, purchase local produce and place local wines on their menus to highlight the best of what there is to offer from our area—for guests here at home, as well as people visiting the area. The more pride we have in what is grown and produced here locally, the more support we have for the jobs that are right here in this area. This saves fuel that would be consumed to truck in produce and products from outside the region. This keeps our dollars and jobs here in our hometown, supporting our friends and neighbors, instead of sending those dollars out of the area. We are so blessed to live in an area that has so much to offer. The most friendly people, the delicious food, the affordable and award-winning wines, recreation of all types outside in the beautiful

Mezzo Pazzo Wine Bar Half-Crazy ... about Wine ... about Life

Live Music Fridays, Featured Local Artists Wine, Beer, Non-Alcoholic Beverages Appetizers, Salads & Sandwiches, Platters to Share Open Tues. - Fri. 11 am - close | Sat. noon - close Now Serving Lunch, Small Groups Welcome

FROM THE TIME THAT DON FIRST BEGAN MAKING WINE COMMERCIALLY IN 1998 TO NOW, SPOKANE HAS COME TO TRULY EMBRACE WHAT COMES FROM THE MANY FARMS, WINERIES, LOCAL RESTAURANTS AND PRODUCERS.

}

surrounding countryside in all of the seasons, fresh and clean water to drink … this is a great place to call home! As Townshend Cellar continues to grow right here, you can be sure that there will be more and more reasons to come home and visit often. After all, there’s no place like home to feel warm, welcomed and loved. So, as part of the Townshend Cellar family, we look forward to having you stop in soon to catch up on all of the news, taste new wines and see what new surprises there might be unfolding. See you at home! [SS]

GETTING THERE Townshend Cellar is located at 16112 N. Greenbluff Rd. in Colbert, Wash. (509) 238-1400. TownshendCellar.com

Marketplace Wine Bar Downtown Spokane – 32 W. Second Ave. (509) 474-1070 Appetizers & Wine $ Stop in at the Marketplace Wine Bar on the corner of Second and Brown next to the Downtown Spokane Public Market. This Wine Tasting Room is home to two local award-winning wineries, Emvy and Bridge Press Cellars. Bridge Press is proud to be Washington’s 600th winery! Live music every Friday, and local artists rotate monthly. Open noon-6pm Thurs., noon-9pm Fri.-Sat.

Mezzo Pazzo Wine Bar South Hill – 2718 E. 57th Ave. (509) 863-9313 Salads, Sandwiches, Appetizers, Wine & Beer $-$$

FRE Wi-FE i 2718 E. 57th Ave. (Regal Plaza) Spokane’s South Hill

(509) 863-9313

MezzoPazzoWineBar.com

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Welcome to Mezzo Pazzo Wine Bar! We’re a neighborhood gathering place located in the center of Regal Plaza on Spokane's South Hill. Mezzo Pazzo is Italian for "Half Crazy," and our motto is "Half crazy, about wine, about life." Our focus is sharing wines from around the world, but we also feature some microbrews, light fare and local musicians and artists. The atmosphere is warm and relaxing, with a touch of class and a splash of fun. No matter what your wine experience, you are invited to embark on our journey of finding enological treasures. Be sure to visit our Web site and join our eClub to receive notices of our events, tastings and music schedule. We are a great gathering spot for birthday parties, book clubs, bridge-playing groups and networking groups. Wi-Fi is available, too. MezzoPazzoWineBar.com

Barrister Winery

Latah Creek Winery

Downtown – 1213 W. Railroad Ave. (509) 465-3591

Spokane Valley – 13030 E. Indiana Ave. (509) 926-0164

Taste Barrister’s award-winning wines! Nestled away in a 100-year-old brick building located in the historic Davenport Arts District, Barrister is home to not only a winery, but an unforgettable experience for all who enter. Enjoy wine tasting, offered noon-5pm Tues.-Sat., with winery tours available by appointment. We’re open for First Friday 5-10pm with artist reception, bistro buffet and acoustic Blues. Book the winery for your wedding reception, rehearsal dinner, corporate event or holiday party. BarristerWinery.com

Creating wonderful Washington State wines since 1982! Located just minutes from Downtown Spokane, visitors are offered the chance to sample our award-winning wines while browsing through one of the most unique gift shops in the area. This past year we proudly introduced a brand new wine label featuring local artist Edward Gilmore's piece Monarch. This abstract vision of the Monarch Butterfly will be used exclusively for our new Monarch Series Reserve Reds which currently include a spectacular Monarch Red blend of Cabernet, Syrah and Zinfandel, and magnificent small-lot productions of intriguing varieties like Petite Sirah, Zinfandel and Primitivo. Open 9am5pm daily. LatahCreek.com

Caterina Winery Downtown – 905 N. Washington St. (509) 328-5069 Just north of Downtown Spokane, Caterina Winery is owned by Don Townshend and located in the old Broadview Dairy building, along with Lone Canary Winery, and offers event space to rent for private parties. Dave Harvey has worked with Don to create a new line of Caterina wines that have already won awards and recognition, focusing more on Italian varietals, the red blends that Don Townshend is so recognized for creating and the strong standard varietals. Open noon-6pm Thurs.-Sun., 6-9pm on First Fridays (featuring an artist and live music). Caterina.com

Lone Canary Winery Downtown – 905 N. Washington St. (509) 534-9062 Lone Canary Winery was purchased by Don Townshend, who has created an exciting new look that is progressive and clean for Lone Canary with a new label, new wines made in a partnership with Jerry Widing (formerly with The Ridge in California) and Dave Harvey, and new varietals that range from a crisp Gewurtztraminer and a naked Chardonnay to a new LC 5 Red Blend and more. We’re located with Caterina Winery in the old Broadview Dairy Building just north of Downtown Spokane, with event space available for private parties. Open noon-6pm Thurs.-Sun., 6-9pm on First Fridays (featuring an artist and live music). LoneCanary.com

Bring this ad into Latah Creek and receive 20% off your purchase.* *One time use. Ad must be presented to receive discount. Expires 12/31/12.

Ellena, Mike & Natalie Conway

Winery & Gift Shop Open Daily 9am-5pm / E. 13030 Indiana Ave / Spokane, WA 1-800-Latah-Creek / www.latahcreek.com

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Spokane

Winery

A S S O C I AT I O N

Like us on

spokanewineries.net

ky rP tte Ru Rd

wy rt H

Hw y2

Bruce Rd

il Rd Indian Tra

291

Mt. Spokane Park Dr

Hwy 395

Wa iki ki

Temple Rd

ne Ni

Sprague

Scott

Pacific

Sherman

Division St

Browne

1717

Main

Bernard

Stevens

Washington

Howard

Post

Lincoln

Monroe

Adams

Jefferson

3nd Ave

Cedar

2nd Ave

Spokane Falls Blvd

Cougar Crest

120 N. Stevens 509-869-1572 terrablanca.com

Arbor Crest Wine Cellars, Caterina Winery, Cougar Crest, Hard Row to Hoe Vineyards Lone Canary Winery, Mountain Dome Winery, Northwest Cellars, Robert Karl Cellars, Skylite Cellars, Terra Blanca Winery & Estate Vineyard, VduV, Vintage Hill Cellars, Whitestone Winery HiSTORiC DOWNTOWN & CARNEGiE TOuR Barili Cellars, Barrister Winery, Bridge Press Cellars, Emvy Cellars, Grande Ronde Cellars, Overbluff Cellars

Grande Ronde Cellars

906 W. 2nd Ave. • 509-455-8161 granderondecellars.com

Knipprath Cellars

5634 E. Commerce Ave. • 509-534-5121 knipprathcellars.homestead.com

Latah Creek Wine Cellars

13030 E. Indiana Ave. • 509-926-0164 latahcreek.com

Liberty Lake Wine Cellars

1018 S. Garry Rd. • 509-255-9205 libertylakewinecellars.com

Lone Canary Winery

905 N. Washington St • 509-534-9062 lonecanary.com

905 N. Washington St • 509-928-2788 mountaindome.com

11616 E. Montgomery Dr. Ste #70 509-927-7770

Robert Karl Cellars

HiSTORiC EAST END & RiVER fALLS TOuR

emvycellars.com

Northwest Cellars

Knipprath Cellars, Latah Creek Wine Cellars, Liberty Lake Wine Cellars, Nodland Cellars

32 W. 2nd Ave., Suite 100 • 509-979-2749

Overbluff Cellars

SPOKANE VALLEY TOuR

caterina.com

Hard Row to Hoe Vineyards

SCENiC BLuffS TOuR

905 N. Washington St. • 509-328-5069

Nodland Cellars

skylitecellars.com

Arbor Crest Wine Cellars, Townshend Cellar

bridgepresscellars.com

Skylite Cellars

(Tours are self-guided.)

32 W. 2nd Ave., Suite 100 • 509-991-3664

Mountain Dome Winery

Terra Blanca Winery & Estate Vineyard

northwestcellars.com

Bridge Press Cellars

4 Wineries at this Address

hardrow.com

barristerwinery.com

nodlandcellars.com

cougarcrestwinery.com

1A 19

Associate Members:

8 N. Post St., Suite 6 509-241-3850

LIBERTY LAKE

S. Garry Rd

rty Libe Rd Lake

North River Dr

Downtown Spokane

E Country Vista Dr

32th

12 12

1st Ave

Sullivan Rd

Evergreen

Dis

16th

Pines Rd

Appleway

29th

Harvard Rd

Barker Rd

Sprague Ave

Sprague Ave University

8th

Mullan Argonne Rd

Exit 285

E. Appleway Ave

Exit 291

1213 W. Railroad Ave. • 509-465-3591

Emvy Cellars

Exit 289

Mission Ave Broadway Ave

Park Rd

Ray St

lvd nd B Gra

Monroe 29th

Sou the ast Blv d

Indiana Ave

Exit 287

Carnahan Rd

14th 195

Fancher

Trent Ave Sprague Ave

Thor St

lvd tB nse Su

Sharp

Freya St

57th

Montgomery Ave

Mission Ave

barilicellars.com

Wellesley Ave

608 W. 2nd Ave. • 509-979-5830

Caterina Winery

Fruit Hill Rd

arborcrest.com

1B 1B

Dr Upriver

A Trent Havana St

Washington

Downtown Spokane

Lehman Rd

Ruby

Indiana Ave

Market St

Empire Hamilton St

we st B lvd

Division

Monroe

No rth

Wellesley Ave

4705 N. Fruit Hill Rd. • 509-927-9463

Barrister Winery

Bigelow Gulch Road Argonne Rd

Division S t

Ash St

Maple St

Alberta

Garland St

Francis Ave

Market St

R il Tra

Nevada St

ian Ind

ile M 291

Arbor Crest Wine Cellars

Forker Rd

Hawthorne Rd

arborcrest.com

Barili Cellars

Day Mt. Spokane Rd

ew po

r Pky

River Park Square • 509-747-3903

Greenbluff Loop

16 Greenbluff Rd

Arbor Crest Wine Cellars

620 S. Washington St. • 509-991-4781 overbluffcellars.com

115 W. Pacific Ave. • 509-363-1353

robertkarl.com

Townshend Cellar

16112 N. Green Bluff Rd. • 509-238-1400 townshendcellar.com

VduV - Opening Soon 12 S. Scott St.

Vintage Hill Cellars

319 W. 2nd Ave. • 509-624-3792 vintagehillcellars.com

Whitestone Winery

8 N. Post St. • 509-838-2427 whitestonewinery.com

JOiN uS fOR ANNuAL EVENTS: february: ValenWine Weekend Weekend before Valentine’s Day May: Spring Release Weekend Mother’s Day Weekend November: Holiday Wine Festival Weekend prior to Thanksgiving

Spokane

Winery

Spokane

A S S O C I AT I O N

Winery

A S S O C I AT I O N

Arbor Crest Wine Cellars

River Park Square Tasting Room 509-747-3903 Hours: Monday - Thursday, 11am - 9pm Friday & Saturday 11am - 10pm, Sunday, 12 - 5pm Happy Hour Weekdays 3pm - 6pm arborcrest.com 1B

Cliff House Tasting Room 4705 N. Fruit Hill Rd. • 509-927-9463 Hours: Monday - Sunday, 12 - 5pm arborcrest.com (21 and over only please)

905 N. Washington St. • 509-928-2788 Hours: Thursday - Sunday 12pm - 6pm mountaindome.com

Nodland Cellars

11616 E. Montgomery Dr. Ste #70 • 509-927-7770 Hours: Saturday, 12pm - 4pm First Friday 5:30 - 8:30 nodlandcellars.com

Overbluff Cellars

Robert Karl Cellars

Barrister Winery

Bridge Press Cellars

32 W. 2nd Ave. • 509-991-3664 Hours: Thursday 12 pm - 6 pm, Friday & Saturday 12pm - 9pm bridgepresscellars.com

Mountain Dome Winery

Barili Cellars

1213 W. Railroad Ave. 509-465-3591 Hours: Tuesday - Saturday, Noon - 5pm barristerwinery.com 4

Arbor Crest Wine Cellars

608 W. 2nd Ave. • 509-979-5830 Hours: First Fridays 4 - 9 pm and by appointment barilicellars.com 3

620 S. Washington St. • 509-991-4781 Hours: Friday, 2pm - 6pm, Saturday, 12pm - 5pm overbluffcellars.com

115 W. Pacific Ave. • 509-363-1353 Hours: Thursday & Friday, 2pm - 5pm, Saturday, 12pm - 4pm robertkarl.com

Townshend Cellar

16112 N. Green Bluff Rd. • 509-238-1400 Hours: Friday - Sunday, 12pm - 6pm townshendcellar.com

VduV

Opening Soon Check Spokanewineries.net for information

Caterina Winery

905 N. Washington St. • 509-328-5069 Hours: Thursday - Sunday, 12pm - 6pm First Friday 6pm - 9pm caterina.com

Emvy Cellars

32 W. 2nd Ave. Suite 100 • 509-979-2749 Hours: Thursday 12pm - 6pm, Friday - Saturday 12pm - 9pm emvycellars.com

Vintage Hill Cellars

319 W. 2nd Ave. • 509-624-3792 Hours: Thursday - Saturday, 1:30pm - 5:30pm vintagehillcellars.com 19

Whitestone Winery

8 N. Post St. • 509-838-2427 Hours: Tuesday - Saturday, 12pm - 6pm whitestonewinery.com

Grande Ronde Cellars

906 W. 2nd Ave. • 509-455-8161 Hours: Wednesday - Saturday, 12 pm - 6pm granderondecellars.com

Knipprath Cellars

5634 E. Commerce Ave. • 509-534-5121 Hours: Wednesday - Sunday, 12pm - 5pm knipprathcellars.homestead.com

Associate Members: 20 Cougar Crest

8 N. Post St., Suite 6 • 509-241-3850 cougarcrestwinery.com

21 4 Wineries at this Address

120 N. Stevens • 509-869-1572

Latah Creek Wine Cellars

13030 E. Indiana Ave. • 509-926-0164 Hours: Open daily, 9am - 5pm latahcreek.com

Liberty Lake Wine Cellars

Terra Blanca Winery & Estate Vineyard terrablanca.com Skylite Cellars skylitecellars.com

1018 S. Garry Rd. • 509-255-9205 Hours: Open select Saturdays please check website for open dates. libertylakewinecellars.com

Hard Row to Hoe Vineyards hardrow.com

Lone Canary Winery

Hours:Tuesday 2pm-8pm, Friday 2pm-10pm, Saturday Noon-10pm, Sunday 2-5pm

905 N. Washington St • 509-534-9062 Hours: Thursday - Sunday 12pm - 6pm lonecanary.com

Northwest Cellars northwestcellars.com

Explore the Wines of EMVY and Bridge Press Cellars STORY BY: JILLIAN DE LALLO

Situated at the corner of Second Avenue and Brown Street in the SODO District, the Marketplace Wine Bar is home to EMVY Cellars and Bridge Press Cellars. What started as a casual meeting at a wine tasting several years ago has transformed into a fun and successful business partnership. Couples Mark and Valerie Wilkerson and Brian and Melody Padrta met at the Wine Cellar in Spokane; introduced by Dave Westfall of Grande Ronde. By 2005, the two labels had teamed up with local wineries Grande Ronde Cellars and Mountain Dome Winery to help them fulfill their visions of producing their own fine wine. With the guidance of Michael Manz, John Mueller and David Westfall—all well known in the local wine industry—the two couples quickly gained the knowledge needed to pursue their hobby in winemaking; as each partner still has his/her day job! Mark and Valerie Wilkerson are the names behind their winery EMVY, literally, as the name is a creation of the combination of the first initial of each of their names—m and v—and their pronunciation; their flagship wine is aptly named Devotion as they have known each other since the tender age of 4. Bridge Press is the creation of husband and wife, Brian and Melody, who met when they were teenagers working as caddies at a Bridge tournament (for Dave Westfall!); thus their name. All four have described their winemaking as “a hobby gone wild.” For Mark, according to wife Valerie, “It’s really a labor of love for him. It’s more his passion; and I’ve been swept up in the wine tide.” The initial decision, to licensing, to opening Marketplace Wine Bar all took place in less than five weeks! Both couples were vacationing separately, during different weeks in different parts of the world; the planning was done via telephone, email and photos. Melody and Valerie shopped for furnishings first and worried about how it would work in the space second. Along with the copper inspiration of their “lucky chicken,” it all blended beautifully! Mark, Valerie, Brian and Melody enjoy meeting new people and being part of the downtown and Public Market scene. Stop in Friday nights for live music. Gather with friends and neighbors around the community table or grab a seat in one of the lounge sofas, and enjoy a glass—or bottle—of wine and cheese. They feature the works of local artists and focus on providing a venue for new and fledging artists. They are more than just a tasting room; they do dinners, business meetings, weddings and baby showers, dance gatherings, all with catering available and more! EMVY and Bridge Press source a greater part of their grapes from the Pepper Bridge and Seven Hills Vineyards within the Walla Walla Valley AVA. In 2011, EMVY added Merlot and

PHOTOS BY: BRETT FONTANA

The Marketplace

Wine Bar

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MARKETPLACE TEAM, LEFT TO RIGHT: PAUL MANGUS, KATIE MCCOY, CARTER SWEDO. NOT PICTURED ARE SLADE MAUL & EDWARD PADRTA

“

“ ” IT’S REALLY A LABOR OF LOVE FOR [MARK]. IT’S HIS PASSION, AND I’VE BEEN SWEPT UP IN THE WINE TIDE. – VALERIE WILKERSON OF EMVY.

Syrah to their selection, sourcing grapes from Tapteil Vineyard in the Red Mountain AVA. Bridge Press added Pinot Blanc to their lineup in 2009; they sourced fruit from Winters Hill vineyard in the Willamette Valley. Though the wineries share a tasting room and equipment, each offers their own wines. EMVY focuses on Bordeaux-style blends, whereas Bridge Press spotlights varietals such as Cabernet and Merlot. Both wineries use 100-percent French Oak to age their wines and offer all available wines on site. The two wineries are currently in the process of moving their winemaking facility closer to the Public Market Building on Pacific Avenue and Browne Street. Marketplace Wine Bar is open noon to 6pm Thursday, and noon to 9pm Friday and Saturday. They will be celebrating their one-year anniversary during the Mother’s Day Spring Barrel Tasting, so be sure to stop in, grab a glass of wine and toast to its continued success. 32 W. Second Ave. ~ (509) 474-1070 EMVYCellars.com ~ BridgePressCellars.com BRIAN AND MELODY OF BRIDGE PRESS CELLARS AND MARK AND VALERIE OF EMVY CELLARS

Marketplace Wine Bar

EMVY Cellars & Bridge Press Cellars 32 W. 2nd Ave. (509) 474-1070

BridgePressCellars.com | EMVYCellars.com

Open Noon-6pm Thurs. Noon-9pm Fri. & Sat.

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[recipe]

Method:

PRAWN AND AVOCADO SALAD CUP Sylvia Wilson of Feast Catering Ingredients: 1 lb. Prawns, cooked, pealed and de-vained (size 21-25 per lb.) 1 C. Avocado, diced (not too soft) 1 C. Jicama, diced small 1 C. English Cucumber, diced small ⅓ C. Cilantro, chopped ⅓ C. Scallions, chopped 2 Limes and Zest ⅓ C. Sour Cream ⅓ C. Mayonnaise 1 Tbsp. Olive Oil 1 tsp. Smoked Paprika 1 tsp. Coriander ½ tsp. Salt Fresh Pepper

Remove tails from prawns. Cut each prawn into two or three (you want bigger chunks), and place in medium-sized bowl. Add jicama, cucumber, cilantro, scallions and zest from two limes. Gently toss. In a small bowl, whisk sour cream, mayo, olive oil, ¼ cup lime juice (fresh squeezed from limes), coriander, smoked paprika, salt and some fresh cracked pepper. Gently fold into salad, coating well. Add the avocado, again gently folding into mixture. Place in refrigerator for at least 30 minutes and up to 8 hours before serving.

To serve:

Place in small mini cups to serve (you can find these small cups at World Market). You could also place bite-sized portions in a mini spoon or serve in a shot glass or even a martini glass.

Mountain Dome Winery

Celebrate the Barrister Experience

Spokane Valley –16315 E. Temple Rd. (509) 928-2788 Mountain Dome Winery is Washington State’s premier sparkling house. It is family operated and focuses on producing world-class sparkling wine made in the traditional Methode Champenoise style. Tasting room is open by appointment only. Call for directions. MountainDome.com

Robert Karl Cellars Downtown – 115 W. Pacific Ave. (509) 363-1353

Unique Weddings, Receptions and Private Parties hosted in our Gallery, Barrel Room and Courtyard Tasting Room Open Tues. - Sat. Noon - 5pm

Physician-winemaker Joe Gunselman, while nestled in an old fire station in the Historic Warehouse District, focuses on Bordeaux-style wines and has received national recognition for our Claret and Cabernet Sauvignon. We have been rated one of the Best New American Wineries. We’re open 2-5pm Thurs.Fri., noon-4pm Sat. RobertKarl.com

Townshend Cellar Colbert, Wash. – 16112 Greenbluff Rd. (509) 238-1400

WINERY

(509) 465-3591 | 1213 W. Railroad Ave., Spokane, Wash BarristerWinery.com

See what’s new @ SizzlenCuisine.com

Located just north of Spokane in the Green Bluff area, Townshend Cellar is dedicated to producing small lots of quality wines, ports and dessert wines. Come enjoy our award-winning wines and beautiful view of the Greenbluff countryside. We are open Noon-6pm Fri.-Sun. and by appointment, if possible. Visit our Web site to find out about special events and locations Townshend Cellar will be at and to join our ‘Diamond T’ Wine Club. Look for Townshend Cellar wines at your favorite restaurants and stores. We look forward to seeing you soon at the Tasting Room! TownshendCellar.com

UN CATERING IDEAS TO INSPIRE YOU!

n this economy, we have been seeing a huge increase in "backyard" weddings and events. Backyard can mean so many things. This could literally be your own backyard, a park, lake place, a piece of land or open field, a barn or out on a mountain top. We've done it all! We can set up a mobile kitchen onsite and provide you with everything you need to make your vision come true. Whether it’s a reception, birthday party, anniversary celebration or family reunion, it’s a fun and economical way to celebrate because you’re not having to pay for a venue. And there are so many creative things you can do to personalize it; the possibilities are endless:

Let f east Be Your Guide

BY: SYLVIA WILSON

PHOTOS BY: SYLVIA WILSON, JULIE COLLINS AND WHITE SAGE PHOTOGRAPHY

Cocktail Party Style Wedding Receptions ~ Many brides are opting out of the traditional dinner service and instead throwing an elegant cocktail party. This is a really fun way to encourage guests to walk around, mingle and socialize with other guests. Not to mention, there are so fun many ways to present bite-sized foods.

The Cheese Table ~ Celebrate cheese with a table set with artisan and French-style cheeses served on platters, and different tiered cake stands with baskets of rustic bread, crackers, specialty olives, nuts and fruits. The Farm-to-Table Dinner ~ Use what’s in season on the farm! Forget the plan-in-advance menu and have a little faith in what Mother Nature has to offer that week.

Family Style Dinners ~ Instead of having a traditional plated dinner service or buffet, the guests sit at long tables and pass down bowls and platters of food after serving themselves. The casual sharing is perfect for an outdoor summer wedding, rehearsal dinner or anniversary party. Interactive Cooking Class Dinners ~ This is a fun way to involve your guests in and interactive dinner and learning experience in which all the guests are guided through making all the courses and sit down to enjoy a dinner they can replicate later. The Dessert Bar ~ Instead of a traditional wedding cake or dessert, serve a variety of different mini desserts at a designated table. There’s a little something for everyone, from mini bunt cakes and fresh fruit tartlettes, to small tortes, little root beer floats or tiny fruit cobblers.

Sylvia Wilson is one of the former founders of Mizuna Restaurant and now operates her own Feast Catering Company in the Spokane and Coeur d’Alene area. You can call her at (509) 879-9568, or find her Web site and link to her blog online. FeastCateringCo.com 2 01 2 - 2 01 3 S p o k a n e S i z z l e . c o m

Marsells Cakes and Desserts

Uncle LeRoy’s Barbecue

University District – 920 N. Division (509) 448-2512

Downtown – 24 W. Second Ave. (509) 289-0708

(Across from Jewelry Design)

You can find our award-winning barbecue at the Spokane Public Market downtown. We have won awards at the Jack Daniels World Championship, the Las Vegas AMC Cook-off and many local events. We specialize in catering events such as weddings, graduations and any other event looking for great food and fun. Stay tuned for our Backyard Pitmaster Barbecue cooking class in which average backyard grillers will be taught to cook like champions and dazzle their friends and family during summer cookouts. Come down to the Spokane Public Market and try a sample of the best barbecue in town.

Wedding cakes, special-occasion cakes, cupcakes, gourmet brownies, decorated cookies, pineapple upside downs, whoopie pies, oh my! This is only a short list of items we offer here at Marsells. Family owned and specializing in cakes for weddings and all occasions, owner Marcel Kopplin and daughter Stephanie have won many awards and loves the challenge of unique cake designs. Browse our great selection of unique cookie jars and gifts, and have a coffee and dessert while you're here. You'll experience why we pride ourselves on customer service. Marsells is well hidden in the newly renovated DeCaro River Center. Hours, prices and more information on Facebook and online. MarsellsCakes.com

Mukogawa Fort Wright Institute West Side – 4000 W. Randolph Rd. (509) 328-2971 Located on the historic Fort Wright cavalry post, our grounds provide a perfect environment for weddings and receptions, corporate meetings, seminars, parties and more. Rooms for groups from 15 to 500 are available. Select from our menu or create your own with Chef Richard. Our Ballroom is lined with windows on two sides, providing our guests with views of wooded parkland on one side or overlooking the beautiful Spokane River on the other. The chapel can accommodate 250 guests. Our Rose Arbor offers seating for 300 guests. Mukogawa provides outstanding attention to detail, professional customer service and excellent food! Call for appointments. MFWI.edu/Banquets.com

Guardian To Go (509) 921-5813 Spokane has a new resource for weddings, corporate events, military functions and family reunions … childcare that you can count on without hunting up a babysitter months in advance. Adults enjoy a stress-free event in the same location as their children. Let your guests relax knowing their children are entertained and safe having their own age-appropriate celebrations. Guardian To Go staff are all background cleared and licensed by the state of Washington and certified in first aid. There are never fewer than two caregivers per event. Packages are available in every size and price range. Gift certificates available! For more information, call Tammy Hogsed or Brandi Williams.

See what’s new @ SizzlenCuisine.com

SPOKANE AREA COMMUNITY EVENTS Ongoing Events:

June 2012

October 2012

Galleries, Shops & Restaurants (509) 625-6081 | DowntownSpokane.org • Spokane Indians Baseball, Avista Stadium, (509) 535-2922 SpokaneIndiansBaseball.com • Sat. & Sun., Green Bluff Events GreenBluffGrowers.com • Sat. & Wed., Farmers’ Market, 5th & Division SpokaneFarmersMarket.org • Tues.-Sat. Spokane Public Market (509) 624-1154 | SpokanePublicMarket.com

(509) 456-3931 | NorthwestMuseum.org • 8-10 Elk Fest, Browne’s Addition, (509) 363-1973 • 15 Bigfoot Golf Classic, Downriver Golf Course, (509) 434-5123 | CCS.Spokane.edu/foundation • 16 The Pour Winemaker’s Dinner & Auction, Arbor Crest Winery, (509) 474-2819 | ThePour.info • 30-July 1 Hoopfest, Downtown Spokane (509) 624-2414 | SpokaneHoopfest.net • 30-July 1 Strawberry Celebrations, Green Bluff GreenBluffGrowers.com • Grape & Grain, The Lincoln Center (509) 328-5855 | SpokaneAdFed.com

(509) 327-6622 | SpokaneArts.org • 5-7 Fall Antique & Collectors Sale, Spokane Fair & Expo Center, (509) 924-0588 | CusterShows.com • 6-7 Apple Festival, Green Bluff GreenBluffGrowers.com • 13-14 Apple Festival, Green Bluff GreenBluffGrowers.com • 19-21 Quilt Show, Spokane County Fair & Expo Center, (509) 244-8821 | WSQSpokane.org • 20 The Pumpkin Ball, Spokane Convention Center, (509) 994-4146 | ThePumpkinBall.org • 20-21 Apple Festival, Green Bluff GreenBluffGrowers.com • 27-28 Apple Festival, Green Bluff GreenBluffGrowers.com • Red Shoe Art Auction & Masquerade, Spokane Masonic Center, SpokaneAdFed.com

• 1st Friday Art Walks, Downtown Spokane

Theatre & Entertainment: • Bing Crosby Theater

(509) 227-7638 | BingCrosbyTheater.com • Blue Door Theatre (509)747-7045 | BlueDoorTheatre.com • Garland Theatre (509) 327-2509 | GarlandTheatre.com • Interplayers Professional Theatre (509) 455-7529 | Interplayers.com • Martin Woldson Theater at the Fox (509) 624-1200 | MartinWoldsonTheater.com • Magic Lantern Theatre (509) 209-2383 | MagicLanternSpokane.com • Northwest Museum of Arts & Culture (509) 456-3931 | NorthwestMuseum.org • Spokane Civic Theatre (509) 325-2507 | SpokaneCivicTheatre.com

Spokane Public Facilities: • INB Performing Arts Center

(509) 279-7000 | INBPAC.com • Spokane Arena (509) 279-7000 | SpokaneArena.com • Spokane Convention Center (509) 279-7000 | SpokaneCenter.com

2012 Events April 2012

• 13 Festival of Wine & Flowers Winemaker’s

Dinner, The Club at Black Rock, CdA (509) 473-6370 | FestivalOFWineAndFlowers.com • 20-22 Spring Antique & Collectors Sale, Spokane Fair & Expo Center, CusterShows.com • 21 Festival of Wine & Flowers Wine Tasting & Auction, Manito Golf & Country Club, (509) 232-8131 | FestivalOfWineAndFlowers.com • 28 Wine & Gourmet Gala, SCC Lair (509) 434-5123 | CCS.Spokane.edu

May 2012

• 6 Bloomsday, (509) 838-1579 | BloomsdayRun.org • 11-13 Spring Barrel Tasting, Spokane Area

Wineries, SpokaneWineries.net • 12-13 Blooms on the Bluff, Green Bluff GreenBluffGrowers.com • 19 Spokane Lilac Festival (509) 535-4554 | SpokaneLilacFestival.org • 26-27 24 Hours Round the Clock Bike Race, 7 Mile Airstrip, (509) 953-9831 RoundAndRound.com • 26-28 The Battle of Deep Creek Civil War Reenactment, Medical Lake (509) 995-8619 | WCWA.net

• 1-3 25th Annual ArtFest, Browne’s Addition,

July 2012

• 1 Hoopfest, Downtown Spokane

(509) 624-2414 | SpokaneHoopfest.net • 4 4th of July Neighbor Day, Riverfront Park (509) 242-2505 • 14-15 Cherry Festival, Green Bluff GreenBluffGrowers.com • 21 SpoKenya Run, LifeCenter Church SpoKenyaRun.com • 21-22 Cherry Festival, Green Bluff GreenBluffGrowers.com • 29 Zak! Charity Open’s Summer Celebration Dinner & Auction, Northern Quest Resort & Casino, ZakCharityOpen.org • 30 Zak! Charity Open’s Golf Tournaments, Spokane Country Club / Manito Golf & County Club, ZakCharityOpen.org • Spokane Indians 8K Pennant Race, Riverfront Park, (509) 624-0500 | RMHSpokane.org

• 5-7 Spokane Visual Arts Tour

November 2012

• 9 Epicurean Delight, Spokane Convention Center

(509)232-4567 | EpicureanDelight.org • 10 Spokane Cork & Keg Festival, Mirabeau Park Hotel, (509) 467-7744 | SpokaneCorkAndKeg.com • 10-11 Fall Folk Festival, Spokane Community College, (509) 747-2640 | SpokaneFolklore.org • 16-18 Christmas Arts & Crafts Show, Spokane Fair & Expo Center, (509) 924-0588 CusterShows.com • 16-18 Holiday Wine Fest, Spokane Area Wineries SpokaneWineries.net • 23-Dec. 25 Holiday Memories, Green Bluff GreenBluffGrowers.com

August 2012

December 2012

GreenBluffGrowers.com • 24 Coaches vs Cancer Golf Classic (509) 242-8300 | GUCoachesvsCancer.com • 25 Coaches vs Cancer Basketball Gala, Davenport Hotel, (509) 242-8291 | GUCoachesvsCancer.com • 25-26 Peach Festival, Green Bluff GreenBluffGrowers.com • 24-26 Spokane Falls Northwest Indian Encampment & PowWow, Riverfront Park (509) 535-0886 • 29-Sept. 3 Pig Out in the Park, Riverfront Park (509) 456-4386 | SpokanePigOut.com

GreenBluffGrowers.com • 31 First Night Spokane (509) 252-5027 | FirstNightSpokane.org

• 18-19 Peach Festival, Green Bluff

September 2012

• 1-2 Peach Festival, Green Bluff

GreenBluffGrowers.com • 1-3 Pig Out in the Park, Riverfront Park (509) 456-4386 | SpokanePigOut.com • 9 Cobra Roofing Polo Classic, Spokane Polo Club (509) 624-0500 | RMHSpokane.org • 9 SpokeFest, Riverfront Park (509) 456-7200 | SpokeFest.org • 22-23 Apple Festival, Green Bluff GreenBluffGrowers.com • 28-30 Valleyfest, Mirabeau Point Park (509) 922-3299 | ValleyFest.org • 29-30 Apple Festival, Green Bluff GreenBluffGrowers.com

Please remember to contribute generously to Second Harvest Food Bank! Find out how you can help Spokane’s hungry by donating either food or funds and contact them at (509) 534-6678 or see the Web site at: SHFoodBank.org

• 1-25 Holiday Memories, Green Bluff

2013 Events January 2013

• Spokane International Film Festival,

AMC Theatres, River Park Square (509) 624-2615 | SpokaneFilmFestival.org

February 2013

• 1-3 Spokane Visual Arts Tour

(509) 327-6622 | SpokaneArts.org • Chefs’ Culinary Classic, The Davenport Hotel, (509) 232-8131 | CMNSpokane.org • A Taste of Hope Benefit for The ISAAC Foundation, The Lincoln Center (509) 499-1679 | TheIsaacFoundation.org • Kids at Heart Benefit, Davenport Hotel KidsAtHeartCharityLunch.org • Home & Yard Show, Spokane Fair & Expo Center CusterShows.com

March 2013

• Spring Arts & Crafts Show, Spokane Fair & Expo

Center, CusterShows.com • Shamrock Gala for Holy Family Hospital, Davenport Hotel, (509) 474-4923 HolyFamilyFoundation.org

<<< Scan to view our online events calendar! 2 01 2 - 2 01 3 S@p oSpokaneSizzle.com kaneSizzle.com 77

GET COEUR D’ALENE CASINO

outta town! PAMPER, RECREATE, HAVE A LITTLE FUN AND DINE WELL ... VERY WELL!

See what’s new @ SizzlenCuisine.com

Coeur d’Alene Casino’s new hotel, spa and restaurant are in the heart of one of the Inland Northwest’s most popular destinations. If you tend to think of our local tribe’s casino as your destination for entertainment and a little gaming fun, it’s time to start thinking of it for many other reasons as well. My recent experience at the Spa Ssakwa’q’n [SOCK-wah-kin], the new hotel and restaurant, I was witness to beautiful tribal expressions of art and the integration of nature and modern amenities that will woo any world traveler and cause the locals to become very fond of their retreat time spent here. Entering the hotel, the Skycatcher Welcome Lobby immediately draws your attention gently in as Lake Coeur d’Alene and its entire watershed are displayed in breathtaking light sculpture form that hangs from the ceiling pointing to the floor inlaid with the outline of the lake and rivers that have always been the lifeblood of the Coeur d’Alene people. It’s a connection that threads throughout the thoughtful design of the hotel, intertwining historical tribal life, modern amenities and natural surroundings; the importance of nature and connection of the people within to enjoy each other’s company. In keeping with the Coeur d’Alene Tribe’s welcoming spirit, the design incorporates indoor and outdoor gathering places to socialize, relax and share in the beautiful presentation that integrates the natural surroundings of the Palouse. Names reflect the nature of the new eating establishments, each one a distinctive experience: Ts’elusm [tsell-OOS-m] is a term that translates as ‘It (or

they) stand(s) before the fire.’ This is the premier restaurant of the house, serving the finest dry-aged prime and Wagyu beef, and offering an extensive wine list. The Horse Silhouette at Ts’elusm Steakhouse uses the imagery of the horse to represent the independence and freedom that the Coeur d’Alene people have always exhibited throughout their history. Chef Adam Hegsted is well known as one of the Inland Northwest’s most awarded chefs, bringing a new and constantly evolving menu to the table that one can trust will not disappoint no matter what the season. Hn’ya’(pqi’n’n [hin-yawpKEEN-n] refers to a place for assembly, and that’s exactly what you feel here in the very social sports bar and café. This gathering place offers more casual fare and great selection of beer, wine and spirits to delight. Welukws [weh-LUKES] is the quiet bar to enjoy conversation and relax indoors or in the open air by the fireplace. The beautiful new Spa SSAKWA’Q’N [SOCK-wahkin], root meaning water, greets you with open space

wafting with instantly soothing fragrances and sounds, a cascading waterfall, warming fireplace and window walls displaying the surrounding Ethno-botanical Walk. This walkway displays only plants indigenous to the area that have cultural and historic significance to the tribe. It provides an interpretive tour of roots, berries, bark and bulbs that are utilized even today. The spa environment is a very chic atmosphere with full view of the outdoors, open air above pool areas and cozy private rooms for massage, facial and body treatments. The

expert technicians massage, pamper and sooth with treatments using natural and organic products that enliven and reconnect you with nature. It’s all designed to make you decelerate completely, yet leave you craving more. Throughout the resort hotel, spa and restaurants are thoughtful artwork installations that were commissioned to celebrate modern and traditional Coeur d’Alene tribal culture. From Dave LaSarte-Meeks, "Each piece of art was uniquely created to stand seamlessly within the greater landscape or to adorn

the resort’s interior. Taken together, these images, sculpture and installations weave a luminous essay about our people, our history and our relationship with the Palouse and Bitterroot landscapes.” Each lobby, corridor, elevator, restaurant, spa and in each of the rooms, is an opportunity to learn about tribal history and culture through their art. This expansion of the Coeur d’Alene Casino Resort is a pleasurable addition to the already fun casino and events, and the outstanding golf course. With its proximity to Spokane and Coeur d’Alene, I think a mini-vacation is in order whenever the occasion presents itself. [SS]

GETTING

THERE The Coeur d’Alene Casino is located in Worley, Idaho. From Spokane, take I-90 Pines Exit, follow Pines south. It becomes Hwy 27 for 15 miles. Turn left into Rockford. Continue through to Hwy 278, which becomes Hwy 58, three miles. Casino is on left-hand side, just past Hwy 95 Junction. (800) 523-2464 CdACasino.com

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COMPILED BY: JILLIAN DE LALLO / PHOTOS COURTESY OF SILVERWOOD

SILVERWOOD THEME PARK CELEBRATING 25 YEARS OF FUN;

OFFERING TRUE CULINARY DELIGHTS

Just a short drive north of Coeur d’Alene is where you will find Silverwood Theme Park, the largest theme and water park in the Northwest! Featuring 221 acres of fun with more than 65 rides, slides, shows and attractions in the park, it is the perfect family getaway for the day. 2012 marks the park’s 25th season. What began as a small private airport to house a growing collection of classic planes has grown into a massive attraction that draws thousands of families from hundreds of miles around. To date,

Silverwood boasts four massive roller coasters, one drop tower and a myriad of other family friendly rides and attractions, as well as the Boulder Beach Water Park with two expansive wave pools, numerous water slides, play areas for the kids and VIP cabanas. These are what the park is famous for, but there’s something else beginning to garner some attention; something you may want to take note of and think twice about next time you go—the food! It most certainly is not your everyday amusement park

assortment of corn dogs, cotton candy and ice cream—though you can find those there, too— but a well thought-out menu of surprisingly flavorful delights. Giraud Nicholas, affectionately known as Frenchy, is the executive chef at Silverwood and the one responsible for the selection of unique offerings and traditional quality theme-park dishes. His résumé includes restaurants in Switzerland, Spain and France, along with

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'96-'99

It all started when Gary, founder of ISC Systems Corporation, purchased a small private airport called the Henley Aerodrome. An avid pilot with a passion for vintage aircraft, he sought his own airstrip and a place to store his growing collection of classic planes.

After successfully outbidding Disney and others for an original 1915 Steam Engine Train, Gary began thinking of his property as more than his own personal playground. He imagined a transportation-inspired museum and theme park where people could see and appreciate all kinds of rare planes, trains and automobiles.

Norton changes the name to Silverwood in order to broaden the park’s appeal and pay homage to the region’s mining and lumber history, and the park opens June 20th, after 18 months straight of back-breaking work. More than 100,000 guests enjoy the park’s unique Victorianthemed shops and restaurants, movie theatre and train rides that first season.

Country Carnival is added with more than a dozen new attractions including the Thunder Canyon raft ride, Log Flume, Bumper Boats and the historic Corkscrew roller coaster. Attendance jumps as the park now has a stronger appeal to families with children.

The Park sees additional major expansions in 1996 and 1999 as the Timber Terror and Tremors wooden roller coasters are added, the ideal additions for coaster enthusiasts.

See what’s new @ SizzlenCuisine.com

PHOTO BY JENNY GADDY

GETTING

THERE

Silverwood Theme Park is located just 15 minutes north of Coeur d'Alene, Idaho, on Hwy 95. From Spokane, go I-90 East. Take Exit #12, the US-95 exit, toward Sandpoint/Moscow. Turn left onto US-95 North. Travel approximately 15 miles. The Park will be on your left, with parking on your right. (208) 683-3400 SilverwoodThemePark.com

locations throughout the United States. Because of his expansive training, he is well versed in everything from fast food to gourmet cuisine. The tomato sauce Giraud purchases uses produce that is picked and packed within six hours, the hot dogs are 100-percent beef, and all hamburgers are 100-percent chuck beef, fresh never frozen. Not only has he improved the quality of the once simple fair food; he has trained his Silverwood staff to recognize the

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The Boulder Beach Water Park opens, complete with a giant wave pool, water slides, a lazy river and a massive kids’ area known as Polliwog Park, perfect for a hot summer’s day.

A highspeed slide complex known as Velocity Peak is added to the Water Park.

'06 A 140-foot tall drop tower called Panic Plunge gives visitors a new reason to scream in Roller Coaster Alley.

importance of quality food preparation, emphasizing the importance of pride in every dish or item they serve. "We have only just begun,” says Giraud, “and each season we explore additional ideas for our various locations." Some of his goals include designing and building a bakery at the park where their own buns, cinnamon rolls and pastries will be made. In addition, he would like to provide cooking classes for employees, possibly in connection with a college program for credit.

Giraud has developed a signature Silverwood recipe unlike anything you’ve tasted in the Northwest—his own version of gyros that include freshly sliced lamb, beef, chicken and pork that have been marinated for three days and served on Turkish bread, pita bread. At Silverwood, you’ll discover more than just a good time; it will taste good, too! [SS]

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Silverwood celebrates its 20th anniversary season and expands once again. Four brand new attractions nearly double the size of the Boulder Beach Water Park, including the family raft ride Avalanche Mountain, Toddler's Springs play area, a second 22,000-gallon wave pool and the Cabana Island VIP.

Silverwood adds Aftershock Rollercoaster, a 191-foot tall inverted boomerang rollercoaster that takes riders forward through a cobra roll and inverted loop at more than 65 mph, and then backwards.

'09 TODAY Guests see the introduction of Scarywood Haunted Nights, extending the park’s season.

Silverwood has grown from a local attraction it was in 1988 to a fixture in the Northwest tourism industry and the most attended attraction in the state of Idaho.

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Taste worth a trip

TRINITY AT CITY BEACH

FORTY-ONE SOUTH

BISTRO ROUGE CAFE

DESTINATION SANDPOINT

orthern Idaho is home to many great restaurants as culinary delights abound and world-class chefs flock to the resorts, golf and ski meccas, and pristine recreation spots that define the lifestyle of the Panhandle area. In Sandpoint, dining and wining take on new meaning as chefs happily prepare to serve meals commensurate with the world-class tastes of their guests. The lifestyle is that of fun, frolicking and eating well all the while. Sandpoint is just a short drive from Spokane, and with the right route, a glorious enjoyment of the meandering Pend Oreille River road is in order. A stop in to the city of Priest River at the historic Beardsmore Building to enjoy a healthy smoothie en route at Vitalife, or to next door Noni Wine Bar for the non-driver will set your appetite up for your arrival in Sandpoint. Sandpoint will entertain your appetite in any number of local yet global flavors with Little Olive’s Mediterranean flair, Bangkok Thai’s Asian expertise, Joel’s and Jalepeño’s Mexican spice, the all-Italian Ivano’s and Arlo’s, and the sheer variety of it all served up by Trinity at City Beach, Forty-One South, Spuds, Eichardt’s, DiLuna’s and Sweet Lou’s. Casual and fine cuisine styles live side

by side as the ever-evolving new economy shakes up the restaurant scene and keeps the successful restaurants creative and inspired. There are several very successful restaurants that remain tried and true; enjoyable and well worth the road trip to get there. Several standouts are getting some attention for a good reason: Taste. Quality. Service. Value. Trinity at City Beach offers not only an incredible view of the mountains in the distance but with the luxurious lawn, shoreline sand and nearby sailboat docks, the scene is serene—and one of the best scenes in the world—let alone Sandpoint. They receive you warmly, treat you well and feed you well, and if you have a family, the kids will love the freedom to romp on the grass while you enjoy relaxing tableside. Breathe it in; it’s a memory not to miss out on. The Hydra is not only famous for their steaks but also for their amazing salad bar, and they’re located right across the street from the Sandpoint’s world-famous Litehouse Dressing retail shop and the new Little Olive. Just across the Long Bridge, Forty-One South has the multi-layered patio waterfront dining along the shore of the Pend Oreille River that is indeed as much a treasure as their food. And what visit to Sandpoint would be

complete without a stop in for a visit and a taste of Sandpoint’s own Pend d’Oreille Winery, Laughing Dog or Mick Duff ’s breweries. Sandpoint is one good time … and many great tastes.

Ciao! Bistro Rouge Café at Pend d’Oreille Winery 220 Cedar St. | (208) 265-8545

Forty-One South

41 Lakeshore Dr. ~ Sagle | (208) 265-2000

Hydra Steakhouse

115 Lake St. | (208) 263-7123

Ivano’s Ristorante

102 S. First Ave. | (208) 263-0211

Little Olive

124 S. Second Ave. | (208) 597-7499

Sweet Lou’s

477272 US 95 | (208) 263-1381

Trinity at City Beach

58 Bridge St. | (208) 255-7558

Winemaking in Spokane is rising to new levels. Townshend family of wines

Townshend Cellar Townshendâ&#x20AC;&#x2122;s broad array from table wines & fine reserves to dessert wines

TownshendCellar.com

Townshend Cellar

16112 N. Greenbluff Rd. (509) 238-1400

NEWPORT HWY

Taste and visit Townshend Cellar just north of town in Greenbluff...

E DAY MT SPOKANE RD