Dorothy dean event guide, may 9, 2018

FOOD SECTION

Meet Spokane’s ‘Top Chef’

Chad White

WEDNESDAY, May 9, 2018

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Spokane native and “Top Chef” contestant Chad White in Huntington Park.

COLIN MULVANY/ THE SPOKESMAN-REVIEW

HOME COOKING SHOW SATURDAY, MAY 12

10 A.M. TO 4 P.M. SPOKANE CONVENTION CENTER www.spokesman.com/cooking-show

Presenting sponsor:

Sponsored by:

Get the first Dorothy Dean cookbook in decades.

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A portion of ticket sales will benefit Second Harvest

Wednesday, May 9, 2018

Northwest Passages Book Club Stage

EVENT AGENDA

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Ticket information at spokesman.com/dorothydean/

Session 1 9 a.m. Early Bird Session: Restaurant owner and “Top Chef” contestant Chad White in conversation with Spokesman-Review Editor Rob Curley 10 a.m. Chad White Meet & Greet/Recipe Sharing

Session 2 10:15 a.m. Author and Instant Pot expert Laurel Randolph in conversation with Kristi Burns of The Food Network 11 a.m. Laurel Randolph Book Signing/Recipe Sharing

Session 3 11:30 a.m. Disney Resort Culinary Director John State in conversation with KHQ anchor Blake Jensen 12:15 p.m. John State Meet & Greet/Recipe Sharing

Session 4 1 p.m. “The Sharper Your Knife, The Less You Cry” author Kathleen Flinn in conversation with Spokesman-Review Senior Editor Donna Wares

2 p.m. Kathleen Flinn Book Signing/Recipe Sharing

Session 5 2:30 p.m. “Pie School” author Kate Lebo in conversation with Spokesman-Review Features Editor Carolyn Lamberson

3:15 p.m. Kate Lebo Book Signing/Recipe Sharing

Session 6 4 p.m. After-Hours Happy Hour session: Restaurant owner and “Top Chef” contestant Chad White in conversation with Spokesman-Review Editor Rob Curley

4:45 p.m. Chad White Meet & Greet/Recipe Sharing

The Spokesman-Review

EVENT AGENDA

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Dorothy Dean

Live Cooking Demonstration Stage: 10:30 – 11:00 a.m.

Eva Roberts, Owner, Just American Desserts

11:30 a.m. – noon Amanda Hillmann, Chef/Owner, Modernist Cooks & Catering

12:30 – 1:00 p.m.

Joseph Morris, Executive Chef, Luna

1:30 – 2:00 p.m. The Kitchen, 2nd Harvest Kitchen Manager, Jandyl A portion of ticket sales will benefit Second Harvest

3:30 – 4:00 p.m.

Adam Hegsted, Chef/Owner, Eat Good Group

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Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

Dorothy Dean cookin’ up fun

INDEX PAGE 2

Northwest Passages Book Club Stage Schedule PAGE 3

Dorothy Dean Live Cooking Demonstration Stage Schedule

The S-R has revived a reliable friend – and is bringing in new ones for show Big. Really big. As in For five decades, let’s borrow the Dorothy Dean was a convention center for a trusted family friend day and invite a couple who showed us how to thousand of our friends. put the comfort in We reached out to comfort food. She was some of our favorite synonymous with home local chefs to see if they cooking in the Pacific would lead cooking Northwest. Long before demos. We asked “Top microwaves, online Chef” contestant Chad recipes and 24-hour ROB White if he would hang cooking networks, CURLEY out with us and tell us Dorothy Dean was all of the secrets of essential, practical and SPOKESMAN competing in the always reliable. world’s most-famous She wasn’t real. But EDITOR cooking show. that didn’t make her We noticed all of our any less beloved. home-cooking friends Dorothy Dean were using Instant actually was the pen Pots, so we thought it name for the editors would be cool to have who ran The the writer of the best-selling Spokesman-Review’s Dorothy Instant Pot cookbook out there Dean Homemakers Service, from give us the best secrets. Laurel 1935 to 1983. Dorothy Dean Randolph said she’d love to help offered budget-friendly recipes us all out with the latest that were easy to prepare. Her must-have kitchen gadget. no-nonsense, three-hole binder Heck, we even called Mickey notebook approach to home cooking endured through the war Mouse to see if we could get a little insight from Disneyland years and the baby boom and the Resort’s executive chef John beginning of Gen X. State on how to tell a great story Those original Dorothy Dean with food. He’s coming, but no cookbooks became prized family word yet on if he’s bringing possessions in Washington and churros for all of us.

Idaho, handed down from We all know Dorothy loves a generation to generation. In 2017, good pie, and when it comes to we brought Dorothy Dean back great pie in Spokane, Kate Lebo is and began publishing her classic the local legend. recipes in The It seemed like everyone Spokesman-Review. We were wanted to hang out with Dorothy blown away by the reaction from Dean. And they all had the same our readers, who eagerly question: “Will Dorothy really be welcomed Dorothy Dean back there and can I get a picture with into their homes. her?”

That’s why we’ve decided to Of course! We all know who publish the first new Dorothy the belle of this culinary ball is, Dean cookbook in 35 years.

The only question was how big and she’s picked out the perfect apron for this party in her honor. of a party we should throw to All we’re really missing is you. celebrate the cookbook and all So, please make plans to join us things Dorothy Dean?

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Q&A with Kathleen Flinn PAGE 7

Q&A with Kate Lebo PAGE 8

Q&A with John State PAGE 9

Q&A with Laurel Randolph PAGE 10

Chad White: Coming home PAGE 12-13

Map of the Dorothy Dean Home Cooking Show PAGE 14 COLIN MULVANY/THE SPOKESMAN-REVIEW

Spokane singer and actress Abbey Crawford will be portraying Dorothy Dean for the Home Cooking Show on Saturday.

If you go WHAT: The Dorothy Dean Home Cooking Show WHEN: Saturday, 10 a.m. to 4 p.m. (plus special 9 a.m. early bird and 4

History of Dorothy Dean and the new Dorothy Dean Cookbook PAGE 15

Winners of the Dorothy Dean Recipe Contest PAGE 16

p.m. after-hours sessions.)

WHERE: Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS: General admission: $12 ($15 at the door); Dorothy Dean level:

$30 ($35 at the door); VIP experience: $100 ($125 at the door).

COOKBOOK: The Spokesman-Review has published a new Dorothy

Dean cookbook, the first in decades. The cookbook is included with Dorothy Dean Level and VIP Experience ticket packages.

TICKETS AND INFO: www.spokesman.com/cooking-show

Q&A with Adam Hegsted and Second Harvest PAGE 17

Q&A with Eva Roberts PAGE 18

Chef Amanda Hillman

for a kitchen party that not only is going to be a ton of fun, but also will benefit our good friends at the Second Harvest food bank.

The healing powers of a great home-cooked meal should never

be underestimated. Dorothy Dean knew that. And with the Dorothy Dean Home Cooking Show, The Spokesman-Review is inviting everyone to take a seat at the table.

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Q&A with Joe Morris PAGE 22

Dorothy Dean Presents: Pavlova

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

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Do you like trying new recipes? Each Friday, we feature a recipe on our website, Facebook® and Pinterest® that we prepare and sample in store.

We strive to educate you on ingredients you may have never heard of before and encourage you to sample items you may have been hesitant to try.

We want to make your life easier by offering meal solutions, meal planning and even options to assist with entertaining and gatherings.

Stacey and Stephanie’s picks for favorite recipes:

birthdays.........holidays...........meetings............just because........receptions........gatherings......reunions Deli trays for any occasion See stores for details

Deluxe Meat & Cheese Tray

Assorted Cookie Tray

Vegetable Medley

Crab Lovers Delight

BBQ Pork

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Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

For Kathleen Flinn, ‘food is never the end’ Best-selling author says food a way to a learn something else

By Donna Wares THE SPOKESMAN-REVIEW

When Kathleen Flinn lost her corporate job at age 36, she cashed in her savings and headed to Paris to fulfill a lifelong dream – to attend the legendary Le Cordon Bleu culinary school.

Then she took the rest of us along for the ride, recounting her adventures in her debut book, “The Sharper Your Knife, The Less You Cry.” The New York Times best-selling memoir chronicles the competitive world of the famous cooking school with Flinn’s tart observations and favorite recipes sprinkled throughout.

Flinn, a chef and teacher who now lives in Seattle, went on to publish two more books, “The Kitchen Counter Cooking School” and “Burnt Toast Makes You Sing Good.” Her motto: “Be fearless in your kitchen – and in your life.”

On May 12, she joins the Northwest Passages Book Club stage at The SpokesmanReview’s Dorothy Dean Home Cooking Show. In an interview before her Spokane visit, Flinn shares her approach to cooking, her new podcast and advice for home cooks.

What first inspired you to cook?

My grandmother and my parents cooked a lot, so I would

attribute my early interest to them. I started cooking dinner regularly when I was 13 years old after my father died. It was just my mom and I and she worked full-time, so I took over making dinner. Focusing on figuring out recipes, going to the store and cooking almost every day really helped me overcome my grief.

What dish or ingredients best represent you?

I can’t discount the influence of Julia Child on my life. She’s the reason I went to Le Cordon Bleu in Paris. When I was little, my parents didn’t let me watch much television. There were basically three or four shows that were considered OK – “Star Trek,” Mutual of Omaha’s “Wild Kingdom,” “Gunsmoke” and anything with Julia Child. It seemed like Julia was on an endless loop on our local PBS station in the afternoons, so my sister and I would watch her for hours. I was 11 or 12 when I earned my first Girl Scout badge, which was for cooking, and I made her boeuf bourguignon. Her nephew said that dish was a kind of a touch point for her throughout her life, and I think it’s become mine, too.

What is your approach to storytelling through your food?

Anthony Bourdain once said “I ask people really simple questions about what they eat,

and they reveal extraordinary things about themselves.” I think there’s a lot of truth to that. Food is part of our memory, and an essential part of our personal histories. Back when I was starting out in journalism and I was writing obits, I often started an interview by asking what they served at the wake. I love learning to cook from people from other countries because I think it’s a great way to learn about that culture. So I guess I use it as a means to tell a story; the food is never the end, but a conduit to learning about something else.

What most excites you about your latest project?

I’m super excited about my new podcast. It launches in June and it’s called “Hungry for Words.” It’s basically an excuse to lure really interesting people into my kitchen to talk about food writing. I’m interviewing authors I’ve long admired or whose work I find incredibly interesting. I have been collecting interviews for more than a year so I already have 12 episodes recorded. My first guest will be Alex Prud’homme, Julia Child’s great nephew who co-wrote “My Life in France” with her. We spent more than an hour talking about Julia and how she had a midlife crisis, something I’ve never heard before. How else would I get

2nd Harvest Presenter Jandyl, Kitchen Manager STAR of the demo Jandyl has been with Second Harvest as a supporter, board member and employee for over 20 years. She is excited about coaching clients in the kitchen and teaching them about the fun and health benefits of creating wholesome, scratch cooked meals in their own kitchens.

Jandyl is an avid gardener, food preserver and certified Master Composter. She is also a retired Ironman triathlete and very proud Grandma.

IRENE FLINN

Kathleen Flinn talks about food writing on her new podcast, “Hungry for Words.”

If you go WHAT: A conversation with

Kathleen Flinn, the author of “The Sharper Your Knife, The Less You Cry” WHEN: 1 p.m. Saturday WHERE: Northwest Passages Book Club stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/ cooking-school

that experience? So it’s been great fun, and I’m really excited to share it with everyone. Oh, and every episode features a recipe from or inspired by the books my guests have written. I make them on the air, we talk about them and then share the recipe online. You can learn more at cookfearless.com.

What’s your favorite dish to prepare at home?

Pretty much anything. My husband will tell you I’m always cooking. I’m lucky because our house is set up so the living room and kitchen are basically the same place, so I cook while we’re watching TV or a movie.

In the winter, I love to make soup. In the summer, I’m all about planking salmon. At breakfast, I love to make omelets. It’s how I use up leftovers.

What’s your favorite piece of advice to share with home cooks?

If you don’t cook or won’t cook, then you end up letting someone else feed you. Too often, that’s multinational corporations who don’t have your health or best interest at heart. So I say, just cook. Don’t be afraid to fail. No one is going to walk into your kitchen and tell you to pack your knives and go home like they do on TV. Also you don’t need a bunch of fancy equipment. Just get a decent knife and a few other essentials. The great thing is that you can find a video online to show you how to cook whatever you want. So just get cooking.

What has been your great food adventure (so far)?

I would say that living in Paris for nearly two years studying at Le Cordon Bleu was the biggest adventure. But there are certainly more in store!

Lately, I’ve been eying Italy.

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

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DOROTHY DEAN HOME COOKING SHOW

For Kate Lebo, her writing comes from learning and experimenting

By Carolyn Lamberson THE SPOKESMAN-REVIEW

When it comes to pie, Kate Lebo knows what she’s talking about.

As one of the driving forces behind Spokane’s beloved literary event, Pie & Whiskey, Lebo each year manages to make, from scratch, enough pie to feed 300 people.

She’s also the author of the 2014 cookbook “Pie School: Lessons in Fruit, Flour & Butter,” and the charming 2015 poetry and cookbook mashup “A Commonplace Book of Pie.” Her next book of nonfiction, “The Book of Difficult Fruit” is due out from Farrar, Strauss and Giroux in fall 2019.

Lebo, who has called Spokane home since January 2015, will bring some of her thoughts on the perfection that is pie to the Northwest Passages Book Club stage of the Dorothy Dean Cooking School on Saturday. In this Q&A, she talks about her influences, advice for home cooks and the power of storytelling through food.

What most excites you about your latest food project or book?

Well, at the moment, I’m four weeks past my new book’s due date with four more weeks to go until my extension due date and

If you go WHAT: A conversation with Kate

Lebo, the author of “Pie School” and co-editor of the collection “Pie & Whiskey.”

WHEN: 2:30 p.m. Saturday WHERE: Northwest Passages Book Club stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/ cooking-show

EIGHT MORE CHAPTERS TO WRITE, so I’m really really, really excited about the second wind that’s coming any minute now to blow me through the last quarter of this first draft.

It’s called “The Book of Difficult Fruit” and it’s a collection of essays that use fruit (aronia, blackberry, cherry, durian, elderberry and on up through the alphabet) to talk about food as medicine and what happens when what nourishes us also starts to poison us. It’s a turn for me, in my published book-work, toward what I do in my uncollected essays and poems – that is, I’m using food and cooking as ways to get closer to less palatable but equally important truths. Each chapter is a personal essay braided with

Tupperware

history, ethnobotany, cooking and herbal lore, and concludes with a recipe for food and a recipe for medicine. Quince, for example, will end with a recipe for quince jam and a recipe for bandoline, a 19th century hair-gel preparation made from the mucilage of quince seeds that does double-time as a sore-throat soother when dissolved in hot water.

What is your approach to storytelling through your food?

Always, always it’s about what I learn from actually working with the food. I start with research, but I don’t really know anything until I take the fruit into the kitchen and feel how it cuts or jams or juices. My failures in the kitchen are as informative as my successes. I want to learn the fruit’s limits and my limits with it – and the only way to do that is by cooking with it a lot.

My freezer and pantry are full of experiments and the raw materials for experiments, and Sam, my partner, is always wondering when he’ll either get to eat the thing I’m working on or when we can finally throw it away and make room in our groaning, overstuffed fridge. The story comes through the texture and technique and time. And I think it’s incredibly important not to be cowed by the

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ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

Kate Lebo shows off a cherry pie. assumptions of palatability that food writing puts on us – that the food and by extension the story must be, in some way, consumable and delicious. In my book, that’s an instant recipe for boring.

What I want is for fruit and food to help me approach something inappropriate or taboo or impossible to understand but nagging and deep and weird. Food’s the door in.

And I love how, while I’m finding my way toward whatever strange thing it’s leading me toward, I’m able to give actually useful practical tips on cooking and homemaking and growing and preserving. Part of the story of food that’s so important is the challenge of passing our knowledge down to the next generation. Google won’t cut it, as we’re learning, though it helps. I think food writing’s particular gift is the way it can

contain information about how to cook and feed ourselves while telling a story or exploring an idea. It’s both beautiful and practical. My Midwestern relatives would approve.

What first inspired you to cook or become a chef?

I make things with my hands, always have. It’s in my family I think. My dad makes furniture, my mom is a physical therapist who heals people with her hands. Almost doesn’t matter what the material is, I just have to make something on a regular basis to feel like a whole and balanced person.

Food became my main outlet for handmade work pretty soon after I left my parents’ house and had to figure out how to be an adult. You have to feed yourself; you don’t have to make that scarf or clay pot or whatever. My tiny See LEBO, 18

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Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

Disney chef tells stories with culinary characters

By Rob Curley THE SPOKESMAN-REVIEW

Most chefs wouldn’t want a mouse in their kitchen. But for chef John State, it’s much more of a feature than a flaw.

Especially when that mouse’s name is Mickey.

State is the culinary director of food and beverage for the Disneyland Resort in Southern California, in charge of everything from fine dining to the best corn dog you’ve ever eaten, and – of course – the fanciest candied apples you’ve ever seen.

State comes to Spokane for the Dorothy Dean Home Cooking Show on May 12. In a recent interview, the chef talked about his inspiration, his approach to storytelling and his advice for home cooks.

You recently debuted new dishes for the Disneyland Resort’s Pixar Fest – a special event that runs through Sept. 3 and celebrates all things Pixar.

Was that a challenge?

What excites us most is how the expectation of storytelling for something like this gives us both an added advantage and added responsibility. For us, we know we have to go to another level. We have to create a story behind the dishes, whether it’s a nod to a character or a nod to a place that only exists in this world. For the Pixar Fest, it’s really about the characters and the stories. “Up,” “Monsters, Inc.” or “Toy Story” – just the fact that we get to say those words as a chef feels pretty special. It’s not every chef that gets to use characters from these loved animated features to help bring food to life.

What’s also exciting about that is that it gives us a little bit of freedom on the boundaries.

Sometimes you have to be careful about what it is you’re getting our guests to enjoy, whether you want to feature caviar or you want to feature

DISNEYLAND RESORT

John State is culinary director of food and beverage for Disneyland Resort.

If you go WHAT: A conversation with chef John State.

WHEN: 11:30 a.m. Saturday WHERE: Northwest Passages Book Club stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/ cooking-show

beets. There has to be a reason.

We’re not just trying to be on the nose and do a red beet salad because Pixar had beets in the movie. We’re going to maybe treat it as a clue, like how would I incorporate this food into this dish so the guests don’t gravitate towards beets. That’s what makes this such a unique challenge for us. The fact that we can tie in to the animators is very special.

What is your approach to storytelling with food? Is it theme first or food first?

It’s actually theme first. We basically spitball what is Blue

Bayou? What are we celebrating about “Coco”? What is Smokejumpers Grill? Once you understand the details of the story, then we start to relax and go, OK, what would make eating at Smokejumpers fun? It’s camping; it’s firefighters living on these mountains being called up to put out these fires. What kind of food would you be able to cook up there? It had to be sustainable, it had to last and it had to be a one-pot cooking. We said, “What about chili?” Then we wondered about chili with jalapeño corn bread. It’s a little like a dance. Once you finally find the rhythm, you have to figure out how to reel it all in.

You do that by focusing on your audience. Families? Great!

What are the proteins? Are we thinking vegan or vegetarian?

Are we making something that will live on our menu all the time or is this special or seasonal dish? Then you have to put on your chef’s hat. At that moment, you’re like any other chef in any other city in the world. It’s a little like the movies. You’ve shot a movie that’s 56 hours of film, but you have to trim it down to two hours. That means you have to do a lot of editing. What’s the story you’re trying to get across to your audience? How much time are they going to spend at this meal? What’s the key takeaway? And will they come back for more?

What first inspired you to cook or become a chef?

My father grew up in restaurants with his parents. I remember being in my grandmother’s kitchen in the restaurant, looking at the stove or griddle and feeling an incredible sense of comfort.

Even when I was very young, any chance we were near the kitchen, I knew I liked it. And every time I would be in the kitchen with my mom with five other siblings, it felt like it was See STATE, 20

DISNEYLAND RESORT

Foods created for Pixar Fest include, from top, Nemo and Dory candy apples, Confit Byaldi Shrimp inspired by chef Remy of “Ratatouille,” “Coco”-inspired Vaporcitos, and Cheeseburger Pizza for Alien Pizza Planet in Tomorrowland.

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

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DOROTHY DEAN HOME COOKING SHOW

Laurel Randolph dishes on pleasures, practicality of the Instant Pot

By Adriana Janovich THE SPOKESMAN-REVIEW

Laurel Randolph, author of the runaway best-seller “The Instant Pot Electric Pressure Cooker Cookbook,” has been a food writer for 10 years – and home cook and food enthusiast long before that.

On her website, she introduces herself as “a writer, recipe developer, and crafty person.”

She writes: “I believe in eating local, eating fresh, eating smart, but also eating your feelings.

Your stomach and your heart are connected, and cooking and sharing a meal is special but should happen almost every day.

It doesn’t have to be complicated, it just has to be good.”

Randolph lives in Los Angeles and has written for numerous publications including The

Spruce, Paste Magazine, Serious Eats and Table Matters.

She also creates recipe zines.

Her new cookbook, “The Randolph Instant Pot No Pressure Cookbook,” was released May 1.

What most excites you about your latest food project or book?

The Instant Pot has become such a phenomenon, and I’ve been lucky enough to be a part of it. With my new book “No Pressure,” I’m showing the Instant Pot not just as a one-stop-pot, but as a functional part of the kitchen. You can use it for hands-free cooking while you fry something on the stove or toast something in the oven.

You can make steel-cut oatmeal while you get ready in the

morning. I want people to have fun with their pots and use them time and time again.

What is your approach to storytelling through your food?

I love food from all around the world, and I like making dishes inspired by international cuisine while putting my own spin on classics. “No Pressure” really showcases the wide range of dishes you can make in a pressure cooker. I want home cooks to go on a bit of a trip with these recipes and to maybe try something new.

What first inspired you to cook or become a chef?

I’ve been cooking since my mother would prop me up at the kitchen counter and let me mix the brownies. She was always cooking for us or making dishes and treats to take to other people. Because of her, I’ve always seen food as the perfect gift.

If you go WHAT: Author Laurel Randolph in conversation with Kristi Burns of The Food Network WHEN: 10:15 a.m. Saturday WHERE: Northwest Passages Book Club stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/ cooking-show

What dish or ingredients best represent you?

A bowl of perfectly cooked and creamy steel-cut oatmeal.

Steel-cut oats are incredible in the pressure cooker. They cook up faster and hands-free without scorching and are the perfect palette for fruit compote, nuts and chocolate chips, or even wilted greens and a soft-boiled egg. I like reliable and nutritious food that I can change up as I see fit.

What’s your favorite dish to prepare at home?

Risotto. I’ve always enjoyed making risotto, but would reserve it for special occasions

because it took a lot of time and attention. Now I make it regularly with my pressure cooker. Instead of standing over a hot pot and stirring for the better part of an hour, I set it and walk away, giving me time to make a salad or prep any toppings. I love mixing in different ingredients at the end – sausage, greens, roasted veggies, fresh corn, asparagus. There are so many options. Sometimes I change out the classic arborio rice for short-grained brown rice or farro.

What’s your favorite piece of advice to share with home cooks?

Have fun. Try not to think of cooking as a chore. Think of it as a time to decompress and be creative, all while nourishing yourself in the process.

What has been your great food adventure (so far)?

Writing a cookbook from start to finish is my favorite food adventure. I love the process from the initial idea, to the recipe development and testing, writing, photography, editing – all of it. It’s so satisfying to work on recipes until they are just right and then see your hard work in the form of a book.

Kids' Summer Cooking Camps Kids ages 8-12 8 12 will cook amazing recipes while learning practical kitchen skills and having fun. Kids will eat what they make and take home recipes for their creations!

June 25-28 Around the World in Four Days July 16-19 Fruit and Veggie Expedition Aug 6-9 Shake Up Some Snacks Classes are for kids 8-12 years old. Each session is Mon-Thurs from 2-4 p.m. and costs $100. Proceeds from this class go toward helping those in need learn scratch cooking skills in our community cooking programs.

Register at secondharvestkitchen.org/classes-events

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Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

COLIN MULVANY/THE SPOKESMAN-REVIEW

Chef Chad White prepares a family dinner on April 25 for, from left, his grandmother, Norma Jean Dilley; sister Shannon Olney; and his mother, Sonia Dilley.

COMING HOME ‘Top Chef’ contestant Chad White returned to Spokane to be part of the burgeoning food scene – and for family

By Adriana Janovich, The Spokesman-Review

He knew it was a risk.

Ceviche in Spokane? So far away from saltwater?

Never mind the Inland Northwest location. So many people here simply hadn’t heard of ceviche. It sounds exotic. And its main ingredient is something not everyone is into eating: raw fish.

“It’s a huge hard sell,” said Chad White, who first tried ceviche in Northern Baja California in the early 2000s and became obsessed with its bright, fresh flavor. It was unlike any dish he’d ever had, and it still is for many of his customers.

See WHITE, 11

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

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DOROTHY DEAN HOME COOKING SHOW

If you go

WHITE

Continued from 10 “It’s a unicorn commodity in this area,” White said. “It’s special. It’s seafood.”

It’s also “really easy to make.”

And White, who had just returned to Spokane after more than a decade away, “needed an income.” The restaurant location he liked – and that came with a lease he said he felt he could afford – didn’t have a commercial hood system, limiting what he was able to offer.

White had just appeared on season 13 of Bravo’s “Top Chef,” where he prepared the likes of grilled thresher shark tacos with oyster and sea urchin salsa and ash-seared tuna with citrus, pickled beets, radish and black sesame.

So, he said, “I couldn’t come home and open a deli.”

White opened Zona Blanca (White Zone in Spanish), about six months after moving back from San Diego where he had made a name for himself in the restaurant scene. Since then, he’s had his ups and downs. The restaurant he came home hoping to open – Native Post and Provisions, celebrating Inland Northwest ingredients – remains a dream. And, despite its popularity among local foodies and out-of-town visitors, ceviche is a hard sell to some of this region’s die-hard meat-and-potato folks.

But White’s become a partner in the Spokane-based spice company Spiceology, traveling in recent months to Portland, Chicago and Las Vegas to promote the product. He’s focusing on growing that business as well as looking into ways to expand Zona Blanca to other states. He regularly donates dinners for charity, fetching thousands of dollars for those organizations.

And, on May 12 , he’s the featured presenter at the Dorothy Dean Home Cooking Show, sponsored by The Spokesman-Review and Yoke’s Fresh Markets. He’ll talk in depth about filming the popular culinary competition show and coming home to cook in the place where he was born and raised.

Before the show: Country music and Christian school White, 35, was born at Spokane’s Deaconess Hospital and grew up on Sullivan Road where he went from playing with Tonka trucks to riding dirt bikes, snowmobiles and Jet Skis. “I was the type of kid who always needed to be outside doing something,” he said. “I was not an indoor kid.”

He was the oldest of three and, after church, their family – mom, stepdad, two sisters and White – would frequent Percy’s Cafe Americana, Coeur d’Alene Resort or Old Country Buffet.

“We went to church every single

WHAT: A conversation with Chad White WHEN: 9 a.m. and 4 p.m. Saturday WHERE: Northwest Passages Book Club

stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/cooking-show

DAN PELLE/THE SPOKESMAN-REVIEW

Chef Chad White operates the Zona Blanca ceviche counter at the Steel Barrel Taproom.

Sunday,” said White, who attended a small, private Christian school from preschool through sixth grade. “My family was very religious. Wednesday night was youth group. I was a youth leader.”

He was also “a picky eater,” his mom, Sonia Dilley, said. “He wouldn’t eat anything green. No lettuce. No salad. No green beans. No peas. He called them all ‘lettuce.’ ” She could count on him to eat a couple of things. “He always loved cheese.” And, “he liked spaghetti.”

School wasn’t his forte. At Horizon Middle and Central Valley High schools, White said, “I was not a very good student. I was just not very focused in school. I didn’t finish some of my projects,” even in art, a subject he enjoyed. “I was,” he said, “kind of a wanderer.”

If he wasn’t outdoors, he liked to paint alongside his grandmother, Norma Jean Dilley, an artist. “She would set up a small easel for me when she would do her big paintings,” said White, who lived with his grandmother during high school.

All in all, “I had a great childhood. It was country music. It was fairs. It was home-cooking. It was country living.”

He would “cook to show off for girls or whatever” or to help his grandmother in the kitchen. But, he said, “There was never a calling for me in the kitchen.”

Except, his grandmother said, “when I called him.”

White’s sister, Shannon Olney, 34, of

Spokane, recalls their grandmother cooking chicken dinners, meatloaf and steaks “all from scratch. Nothing was boxed. We were always sitting right there in front of her, watching what she did.”

White fell into his culinary career by enlisting in the U.S. Navy. on Sept. 11, a few months after graduation. “Something came over me, and I felt like ‘I’m going to join the military.’ ... The only thing I qualified for was a cook.”

And, his mom said, “he was really depressed about it. He wasn’t very happy about the idea of being a cook.”

That sentiment didn’t last long. “It truly ended up being the love of his life,” she said. “He absolutely loved it once he got into it.”

He learned to make turkey a la king, Salisbury steak and mac and cheese for 600 to 700 sailors. He cooked for enlisted personnel at first but was soon promoted to making food for high-ranking enlisted sailors, then officers and the captain himself.

White was stationed in San Diego, where he married just before turning 21, started a family and began traveling to Mexico, where his now ex-wife is from and also where his grandfather still lives.

It was during one of these trips that White first tasted ceviche. Popular in the coastal regions of Central and South America, the Caribbean and South Pacific, ceviche is made from fresh raw fish that’s cured in lime or lemon juice and typically mixed with ingredients such as onions, salt, cilantro and chili

peppers.

After hot and humid spring day in, he believes, 2002, “I became kind of a ceviche geek. Everywhere I went, I had to have it.”

He also continued honing his culinary skills. An externship, or short-term work experience, in 2005 led to a job at San Diego’s famed Hotel del Coronado.

White, then a third-class petty officer, applied for and received early termination from the military, working at the “Hotel Del” for two years. In 2007, he became the sous chef at the Doubletree Golf Resort and, after about six months, was promoted to executive chef.

He left in 2010 for Roseville, a brasserie that closed later that year. He also became a partner and chef at Sea Rocket Bistro, working there until it sold in 2014. During that time, White also helped open the now-closed Gabardine as well as three restaurants of his own: Comun Kitchen and Craft Pizza Co., both in San Diego, and La Justina in Tijuana.

During the show: Sequestered without a cellphone He got the call in early 2015.

“I didn’t apply,” White said. “I was scouted. Somebody had been saying, ‘Chad White needs to be on the show.’ ” Vetting for “Top Chef” took about four weeks and included a polygraph test and psychological testing, he said. “They asked all kinds of questions to see how you would respond.” And those questions, White said, often seemed meant to ruffle feathers. “They want to see how you react.”

White made the cut.

“They send you a package, and tell you when and where to be, and fly you to LA. There’s somebody waiting for you. They take you to a hotel. They sequester you.

They take away your phone, your wallet, your ID, everything. You’re pretty much the property of NBCUniversal at that point.”

There’s little privacy and lots of rules.

Contestants can’t bring much with them.

“You can only bring X amount of tools.

You can only have this many knives,” he said. “They go through everything.”

Filming lasted seven weeks.

“You’re sleep deprived,” White said.

See WHITE, 20

Page 12

Wednesday, May 9, 2018

The Spokesman-Review

Dorothyy Dean

Saturday, May 12 Presenting Sponsor

10 a.m. - 4 p.m.

Spokane Convention Center

Spokane Falls Blvd

Northwest Passages Book Club Stage AGENDA on Page 2

Spokane River

INB Performing Arts

AGENDA on Page 3

n he c t h Ki oot ge o B a nt ot Vi Ph

Breezeway

Live Cooking Demonstration Stage

Tickets at Box Office

2

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Get your photo with Dorothy Dean in our vintage kitchen!

I-90 to the Spokane Convention Center From I-90 take Exit 2 - Division St. (Newport/Colville) Continue north on Division St Turn left onto Spokane Falls Blvd.

Continue through the first traffic light Turn right onto Spokane Falls Court Follow signs to the Convention Center Parking Garage Southbound to the Spokane Convention Center From HWY 2 & 395 - Division St. (Newport/Colville) Continue south on Division St, stay in the right lane Division St. turns into Spokane Falls Blvd.

Continue through the first traffic light Turn right onto Spokane Falls Court Follow signs to the Convention Center Parking Garage Additional Parking at Davenport Grand Hotel Garage. In addition to the two main lot options, parking is available in metered spots and conveniently located lots.

Page 13

Page 14

Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

Helping home cooks, today and yesterday Dorothy Dean publishes cookbook for a new era

By Adriana Janovich THE SPOKESMAN-REVIEW

She was popular and trusted, someone Inland Northwest brides and housewives could turn to when they needed help.

With holiday dinners, drinks and decorations. With menus and games for children’s birthday parties. With any kind of domestic dilemma in the era before smartphones, tablet computers and the Internet’s instantly searchable recipes.

Dorothy Dean was reliable and reachable, practical and economical, an expert who seemed more like a surrogate mom or grandmother than a series of newspaper editors and recipe testers. The women who headed The Spokesman-Review’s Dorothy Dean Homemakers Service used the alliterative pseudonym for nearly 50 years.

Many readers believed she was real, and decades later, they still miss her.

They call the newsroom, looking for replacement recipes. And they continue to treasure her leaflets, bound in worn, navy or forest green three-ring binders that are often taped together to keep the Christmas goose, sherried Cornish game hens or Patio Lickin’ Chicken from falling out.

It’s in the spirit of Dorothy Dean that The Spokesman-Review, along with Yoke’s Fresh Markets, presents the Dorothy Dean Home Cooking Show, a day-long event at the Spokane Convention Center on Saturday. In addition to vendor booths and cooking demonstrations from national and regional chefs, there will be “in conversation” sessions with Chad White, a former “Top Chef” contestant and owner of Zona Blanca in Spokane as well as John State, executive chef of Disneyland Resort in California, best-selling writers Laurel Randolph and Kathleen Flinn, and Spokane writer, pie maker, poet and cookbook author Kate Lebo.

The first Dorothy Dean weekly cooking matinee took place Oct. 17, 1935.

More than 80 years later, the beloved culinary character continues to be celebrated, her recipes and influence passed down from generation to generation.

Dorothy Dean fed families.

She was born in an era when

By Adriana Janovich THE SPOKESMAN-REVIEW

SPOKESMAN-REVIEW ARCHIVE

The Dorothy Dean Homemakers Service hosted cooking classes, like the one pictured in this undated image.

Dorothy Dean through the years Seven women and dozens of assistants worked for the Dorothy Dean Homemakers Service from 1935 to 1983.

The primary women, and they year they started, are: Estelle Calkins, 1935 Edna Mae Endslow Brown, 1938 Emma States, 1941 Verle Schoeff Ashlock, 1947 Dorothy Raymond, 1948 Rayleen Merman Beaton, 1957 Margaret Heimbigner, 1967

homemaking was serious business, so serious in fact that the front page story about her debut promised that Estelle Calkins, the first head of the Dorothy Dean service, would “teach Spokane housewives how to ‘housewife’ in the latest scientific manner.”

Husbands, the story said, “should smile.”

And life “should be pleasanter because of Miss Calkins – if wives will listen to Miss Calkins and do all the things she tells them to do.”

In addition to cooking

demonstrations and recipe leaflets, the newspaper’s home economics department produced an “Ask Dorothy Dean” column and operated a free telephone hotline for homemakers to get on-the-spot advice for their latest cooking – and other domestic – disasters.

How to break into one’s home after locking herself out. What to do after soaking a wild rabbit overnight in salted water – with its fur still on. What to do if your gravy turns out lumpy. How to properly set a table or truss a turkey.

Margaret “Peg” Heimbigner, the last woman to serve as the head of the Dorothy Dean service, told The Spokesman-Review in 2005 that her staff would answer some 500 to 600 calls in the days leading up to Thanksgiving. In fact, in the early 1970s, the department answered about 20,000 calls a year.

Dorothy Dean could be counted on during an emergency. But she was mostly known for offering recipes that were budget-friendly and easy to prepare.

Throughout the decades, those prized recipes have been passed down to daughters, granddaughters and great-granddaughters. Favorites have stood the test of time.

Dorothy Dean was the Inland Northwest’s queen of home cooking.

From 1935 to 1983, she showed generations of new brides, housewives and busy moms how to feed their families on a budget and in simple steps. Long after the newspaper shuttered the Dorothy Dean Homemakers Service, calls would come in requesting replacement recipes and instructions for old favorites mom or grandma used to make.

Macaroni Surprise. Souper Meatloaf.

Chicken Tamale Pie. Peppermint Ice Box Cake. So many assorted cookies as well as puddings, sauces and salad dressings.

“The Spokesman-Review Dorothy Dean Cookbook” is the first new Dorothy Dean recipe collection in 35 years. Most of the recipes are vintage Dorothy Dean.

Irish Soda Bread. Nanaimo Bars.

Easter Chiffon Cake. Something called the Saturday Special.

They’re all in there – along with menus for picnics and barbecues, bridal showers, buffet luncheons and those times when it’s your turn to host bridge – or maybe book – club.

“The Spokesman-Review Dorothy Dean Cookbook” is 184 pages of mostly vintage Dorothy Dean recipes as well as 20 pages of modern newspaper recipes inspired by Dorothy Dean’s straight-forward approach to home cooking. It’s divided by appetizers and sides, mains, desserts, holiday dishes, special menus and advice for properly setting a table.

Cookbooks are included in the price of Dorothy Dean and VIP level tickets to Saturday’s Dorothy Dean Home Cooking Show.

The Dorothy Dean level is $30 in advance or $35 at the door. The VIP level is $100 in advance or $125 at the door. General admission, which doesn’t include the cookbook, is $12 in advance or $15 at the door.

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Page 15

DOROTHY DEAN HOME COOKING SHOW

Recipe contest winners embrace economical, approachable dishes

By Adriana Janovich THE SPOKESMAN-REVIEW

Dorothy Dean offered recipes that were budget-friendly and easy to prepare.

Instructions weren’t elaborate, usually running just a few lines. So it wasn’t unusual to find six or seven recipes per page – a real bargain.

Feeding families with economical, approachable and easy-to-follow recipes was key for Dorothy Dean, the pen name for Food editors who ran the Dorothy Dean Homemakers Service at The SpokesmanReview from 1935 to 1983.

Last year, the newspaper revived Dorothy Dean, re-running vintage recipes along with modern ones inspired by her anyone-can-cook spirit. This year, The Spokesman-Review and Yoke’s Fresh Markets are sponsoring the Dorothy Dean Home Cooking Show and, along with it, a recipe contest.

Entries had to be original creations that were adapted from or inspired by Dorothy Dean. Home cooks could enter either sweet or savory recipes.

Two winners are receiving VIP tickets to the Dorothy Dean Home Cooking Show, which is Saturday at the Spokane Convention Center in downtown Spokane.

They are Laurie Walters for her Rainbow Meatball Sliders

and Kenneth Cameron for his Spaghetti and Eggs.

Walters was inspired by Dorothy Dean’s recipe for Cottage Meatballs, which featured cottage cheese, chopped spinach and tomato sauce.

Walters added veggies and started serving them on Hawaiian rolls.

In her entry, she wrote, “I love that Dorothy Dean recipes are always so easy and adaptable and have been using them for many years. I found this recipe years ago and loved that it stretched my meat and snuck some spinach in for the kids. I started adding the carrots and later pepper as an additional way to get the kids to eat veggies and switched up the sauce to make it more flavorful and less fatty.”

Walters used to serve her Rainbow Meatballs over pasta or mashed potatoes. Recently, she’s been making them as sliders for her grandkids, who “love them.” The recipe provides a “quick and easy meal after a day spent playing with them.”

Cameron said he wasn’t inspired by a specific Dorothy Dean recipe; rather, he was inspired by the “whole idea” of Dorothy Dean.

“The recipes were meant to allow women to provide a healthy delicious meal to their

families without dirtying every pot in the house or spending the week’s food budget on one meal,” he wrote in his entry. “I am very lucky that I have the original recipes in the original binder as well as the reprints that come out every Wednesday.”

Rainbow Meatball Sliders

By Laurie Walters, adapted from Dorothy Dean 1 (10-ounce) package frozen chopped spinach 2 containers favorite pre-made marinara sauce (or homemade) 1 1⁄2 pounds ground beef 1 cup cottage cheese 1 ⁄4 cup Parmesan cheese 1 ⁄2 cup shredded carrot 1 ⁄2 cup minced red pepper 1 1⁄2 teaspoons season salt or to taste 1 ⁄2 teaspoon pepper or to taste 1 package Hawaiian rolls Fresh mozzarella, sliced Fresh basil (optional) Thaw spinach and squeeze out excess water. Heat marinara sauce in a saucepan. In large bowl, combine ground beef, cheeses, vegetables and seasoning. Shape into 12 meatballs (use an ice cream scoop for uniform sizing) and place on baking sheet.

Refrigerate meatballs for 30 minutes. Drop meatballs into hot marinara sauce, cover and

PHOTO COURTESY OF KENNETH CAMERON

The simple dish features spaghetti noodles, eggs and Parmesan. simmer for 20-25 minutes.

To make sliders, slice top off rolls and set aside. Place tablespoon of marinara on each roll, add a meatball, slice of fresh mozzarella and sprig of basil. Cover with the top of rolls and secure with toothpick if needed.

Yield: about 18 medium meatballs.

Spaghetti and Eggs

By Kenneth Cameron, inspired

by Dorothy Dean Here’s a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic. Parmesan is a delicious, but optional, addition.

Salt 1 ⁄2 pound thin spaghetti 6 tablespoons extra virgin olive oil or lard 2 large cloves garlic, lightly

smashed and peeled 4 eggs Freshly ground black pepper Freshly grated Parmesan or Pecorino cheese, optional Bring a pot of salted water to the boil. Start cooking the pasta when the water boils.

Combine 4 tablespoons of the oil with garlic in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

Yield: 2 or 3 servings

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Page 16

Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

Expanding the Inland Northwest’s palate If you go

By Joe Butler MARKETING WRITER

While certain chefs are known for certain styles, it’s tough to pin just one on Adam Hegsted – except for maybe “always delicious.”

That’s because the area chef and restaurant owner is eager to explore different food styles. Thankfully, Inland Northwest customers are equally eager to expand their palates at some of the region’s top dining establishments he owns or has invested in: Wandering Table, Gilded Unicorn, IncrediBurger and Eggs, and Yards Bruncheon, all in Spokane; Farmhouse Kitchen and Silo Bar in Ponderay; Eat Good Café in Liberty Lake, and Republic Kitchen and Taphouse in Post Falls. In the future, look for IncrediBurger 2 plus Honey Co., both in Coeur d’Alene. Hegsted is also the culinary director for CraveNW, an annual summer food celebration in Spokane Valley.

He’ll be among the chefs demonstrating their talents on Saturday at the Dorothy Dean Home Cooking Show.

How did you get where you are today?

I started out as a dishwasher, trying to fill the gas tank in my car. While I’ve always loved food and cooking, I wanted to be an artist. I worked really hard, mostly because I like to work, and eventually moved my way up. I decided to

WHEN: 3:30 p.m. Saturday WHERE: Dorothy Dean Live Cooking

Demonstration Stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/cooking-show

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

Adam Hegsted, shown at Republic Kitchen and Taphouse in downtown Post Falls, grew up in Spokane with what he calls a “basic Midwest upbringing.” try cooking at the Skills Center in Spokane and really enjoyed it. I went to Spokane Community College, then on to the Art Institute. I worked in Seattle and Spokane.

After culinary school, I apprenticed in Los Angeles then moved back home.

I’ve worked throughout Spokane and

Coeur d’Alene my whole career. I landed the executive chef job at the Coeur d’Alene Casino where I learned the business aspects of running restaurants. I took the leap and decided to go out on my own. I took all the best people I know and put the band back together. With this

extremely strong group of friends and peers we’ve found great success. No turning back! I’ve got eight restaurants now and things are running very well.

How has food played a role in your life?

I grew up like a basic Midwest kid, even though I was raised in the Northwest. I believe a lot of people in Spokane probably had a similar experience. Things like mac n’ cheese, Hamburger Helper, stroganoff, these now-iconic American foods, are what I base a lot of food on: taking things completely commonplace and making them a little more modern using high-quality, seasonal ingredients.

It’s the foods I love to eat … and I was a pretty chubby kid, so there’s that too.

Do you have a favorite type of food?

I crave authenticity. Not in a traditional sense, but more in an experiential sort of way. When I’m eating or preparing food, I’m constantly seeking where you can feel

Second Harvest will share cooking advice Portion of cooking show proceeds will benefit food bank

By Linda Ball MARKETING CORRESPONDENT

Second Harvest fills a basic human need: feeding hungry families.

In the Inland Northwest, 1 in 8 people struggle with hunger.

Given the choice of paying rent and utilities, working families often choose to miss five or more meals a week to make ends meet.

Second Harvest, a food distribution center established

in 1971, feeds 55,000 children, families and seniors weekly through its many partnerships and programs.

Julie Humphreys, community relations manager, said this equates to 31 million pounds of food per year, which is distributed to 250 food banks, pantries or meal sites throughout Eastern Washington and five North Idaho counties.

Second Harvest, where 6,000 volunteers sort the food at its Spokane distribution center, has

five main resources for food.

One is Grocery Rescue, which makes up 37 percent of food received. It involves daily donations from 162 grocery stores. Although the food is sometimes close to expiration of its shelf life/purchase date, Humphreys said it is very good food available to help people as opposed to going to waste.

Area growers and farmers make up 27 percent of donations. They collectively donate millions of pounds of

fresh fruits and vegetables per year.

Manufacturers and distributors, including large corporate donors, make up 23 percent of the donated food with the balance of support rounded out by small food drives and the USDA. Humphreys said the small food drives are special because quite often it’s children who do the legwork, which helps raise awareness that there is a problem, even in their own neighborhoods.

Second Harvest volunteers sort items three times daily at

See HEGSTED, 21

If you go WHEN: 1:30 p.m. Saturday WHERE: Dorothy Dean Live

Cooking Demonstration Stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/ cooking-show

the Spokane distribution center.

From there food is distributed free to support agencies such as the Union Gospel Mission, Salvation Army, church organizations and women’s and children’s agencies. Recipients just have to be set up with See SECOND HARVEST, 21

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Page 17

DOROTHY DEAN HOME COOKING SHOW

Eva Roberts’ love of food comes from childhood If you go

By Cheryl-Anne Millsap MARKETING CORRESPONDENT

Eva Roberts is considered the go-to baker for special cakes and desserts in Spokane. As owner of Just American Desserts, she offers high-quality treats for any occasion. She’ll share some insights and offer tips during a cooking demonstration on Saturday at the Dorothy Dean Home Cooking Show.

How did you get where you are today?

I had a passion for cooking and baking at a very early age, working my way through the recipes in my mother’s 1950s Betty Crocker cookbook while in grade school.

As a young wife and mother with no professional training, I answered an ad for a “weekend pastry chef” at Patsy Clark’s. I remember toting a chocolate fudge cake with me to the interview. The general manager loved it and I was hired. I was asked to take over the dessert program a week later. I did everything with the best ingredients and from scratch.

After a few years there, I thought there was demand so, along with my mother and sister, we opened Just American Desserts in 1986.

My mother has since retired and my sister left the business years ago, but I am still doing it after 32 years. I have to say, I love it as much now as I did then.

How did cooking and baking growing up influence you?

My father was career military, and we traveled extensively. I was exposed to so many cultures and cuisines, not only from

WHEN: 10:30 a.m. Saturday WHERE: Dorothy Dean Live Cooking

Demonstration Stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/cooking-show

the unique places we lived, but also other military families from around the United States.

I can remember getting fresh baguettes from the bread truck while we were stationed in France; the beautiful, individually papered desserts in a Tokyo bakery; the size of watermelons in Greece; and a cherished corn cake recipe from a friend of my mother’s whose family was from the South. All these experiences led to my love of food.

What other kinds of food do you love to prepare?

Nothing makes me happier than being in my kitchen cooking and creating. It’s therapy for me.

At home, I love to challenge myself with doing coursed meals paired with wines. Timing and organization is everything: trying to get that steak or piece of salmon cooked perfectly.

I go through phases of certain foods and work on perfecting them. I have been trying to perfect brisket on the Traeger grill, I’ve worked on duplicating Chef Bradley Ogden’s Maytag Blue Cheese Soufflé and experimented with making corned beef hash using Egger’s Better

We take our coffee drinking seriously.

FILE/THE SPOKESMAN-REVIEW

Eva Roberts owns Just American Desserts, a bakery in Spokane Valley where she specializes in wedding cakes and other specialty baked goods.

Meats corned beef. Next on my list is Scotch eggs.

What is your dream menu?

I do think each course needs to be balanced; there’s something to be said for acid, sweet, salt and crunch. One of my favorite chefs once said, “I like to highlight that great piece of fish or steak, let it shine: I never add something that will not enhance it, whether a sauce or garnish. Everything on that plate must support the star.” For me, the perfect meal starts with a scallop or Dungeness crab course, followed with some kind of seasonal salad dressed lightly, finishing with an entrée of a perfectly seasoned dry-aged ribeye steak, medium rare, with a roasted vegetable, preferably asparagus.

When dining out, I always at least share a dessert. I really judge a good restaurant by its dessert, it’s the last thing you

remember.

Do you have a Dorothy Dean story?

My late mother-in-law, Donnie Roberts, epitomized the gracious Southern hostess and cook. She would have the table set formally, the food ready and calmly share a cocktail with her guests before dinner.

She would then, effortlessly, set out all her beautiful food on the sideboard.

Recently, I have been collecting the weekly Dorothy Dean recipes. As I browsed through them, I saw the very recipes for some of my mother-in-law’s favorite dishes. I was instantly transported back in time, and all those wonderful warm memories flooded back.

To me it shows that food is more than just food, many times it’s the binder for all the great times we share with family and friends, and the wonderful memories we create.

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Stop by our booth at the Cooking Show!

Page 18

Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

Amanda Hillman helps students find rewards in cooking If you go

By Theresa Tanner MARKETING WRITER

There’s always a bit of a twist when it comes to cooking classes hosted by chef Amanda Hillmann of Modernist Cooks & Catering.

In her class for Vietnamese pho, she gives the recipe a Thai spin by adding peanut butter to the broth and speeds up the process – an authentic pho can simmer for hours to enhance all the flavors – with a Korean beef stock.

Her classes usually offer more than just tricks of the cooking trade. Among her offerings, you’ll find classes combined with speed dating, a comedy show and painting. She also offers classes for children.

Hillmann picked up her initial interest in cooking though her mother, calling her one of the best cooks in the local Thai community. Her first job was at Sala Thai in Airway Heights as a

LEBO

WHEN: 11:30 a.m. Saturday WHERE: Dorothy Dean Live

Cooking Demonstration Stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

TICKETS & INFO:

www.spokesman.com/ cooking-show

teenager. After working at a few other establishments, she studied at the Inland Northwest Culinary Academy, graduating four years ago. On Saturday, she’ll be among the chefs starring on the demonstration stage at the Dorothy Dean Home Cooking Show.

Hillmann opened Modernist Cooks & Catering in 2017. She wanted to spend more time with family and thought the business would allow her time to focus on her son rather than a chef’s restaurant schedule.

Continued from 7 budget could go toward ingredients, and I could spend hours messing around in the kitchen and have that same deep satisfaction that I did with all the other crafty things I couldn’t then afford to do anymore (and wasn’t particularly great at … at some point not even your mother will know what to do with a competently made rag-rug, but she’ll always be happy to help eat that chicken you roasted). I kept cooking while pursuing my poetry studies and nonfiction writing because it gave me something to write about and, in writing about it, I got more obsessed with cooking.

What dish or ingredients best represents you?

Oh man, I have no idea.

What’s your favorite dish to prepare at home?

Right now, this pork stew with coconut milk and garam masala. We get our pork

Along with catering events for up to 150 people, she wanted to bring an appreciation for food and cooking to young people. “(Kids) are scared to try new things. It’s not a good way to live,” Hillmann said.

She wants kids to get comfortable in the kitchen and emphasizes the skills and activity of cooking. Her younger students, ages 6 to 12, are rewarded with stickers.

Adults students in her specialty classes find a different kind of reward: new friends.

Whether it’s a class specifically targeting singles or a general cooking class, Hillmann will often have people work in groups, so the cooking experience is communal. At the end of every class, the group sits down together to their meal.

That community celebration of food is a perfect match with the Dorothy Dean identity, which focuses on home cooking and entertaining.

from Ramstead Ranch in Ione and, oh my God, it makes the most amazing stews. I adapt this recipe for my Instant Pot, so I can make it on Monday night and feed my family for the rest of the week.

Learning how to roast a chicken completely changed my home-cooking game and made me think about cooking as a cycle, not a thing you restart every night.

You roast the bird, eat the bird, save the drippings and fat for other uses, save the bones for stock, make the stock, make something with the stock, roast another bird and start all over. Barbara Kafka’s recipe in her book “Roasting” is my favorite.

What’s your favorite piece of advice to share with home cooks?

The best thing I ever did for my cooking was to get a (community-supported agriculture subscription) and buy half a lamb or pig and have that in the fridge and freezer. It’s expensive, but if you can plan ahead or pay in installments, it’s worth it. The

COURTESY

Amanda Hillman teaches cooking classes for children and adults.

“The revamp of Dorothy Dean is an exciting time for Spokane. We are growing stronger in the culinary field and to bring Dorothy back, as a more ‘modern’ figure, is a sensational idea,” Hillmann said.

“As a chef, I am very excited to see all the great food demonstrations by Spokane chefs. I also hope to sneak away and see the authors and publishers of cookbooks,”

quality of your food is better, obviously.

But what made CSAs improve my cooking was the combination of always having something in the house to work with and ingredients I wouldn’t normally reach for – so “What’s for dinner?” became “What do I do with this pork shoulder?” or “How the heck do I cook celeriac?” It’s a daily small way to rise to the occasion of your ingredients while learning new things, eliminating the stress of figuring out what’s for dinner, and eating well.

What has been your great food adventure (so far)?

I think mine is in the future. Me and Lora Lea Misterly of Quillisascut Farms in Rice have applied to the Humanities Washington Heritage Arts Apprenticeship Program to be a master artist and apprentice pair (Lora Lea’s the master artist, I’m the apprentice) in the hopes that she can teach me her incredible art of farmstead cheese-making under the auspices of Humanities Washington, treating this culinary technique as a

adding that she’d like to publish her own cookbook one day.

For her cooking demonstration, Hillmann is preparing a Spanish adobo pepper shrimp with a chilled sweet mango sauce with mint.

“It’s going to be bright and fierce in flavor,” she said.

To contact Hillman or learn more about Modernist Cooks & Catering, visit modernistcooks.com.

cultural tradition of our state.

It’s important to me to present culinary practices as cultural practices and arts. I think not doing so is a symptom of sexism, of regarding cooking and homemaking “women’s work” (consciously or not) and valuing it in the marketplace only when it’s been commodified as a value-added “craft” product or hip aesthetic that sells other cultural products (music, clothing, the new cool neighborhood with bars and restaurants that evoke “craft” elements, the lifestyle and persona that goes with living in the neighborhood … can you tell I’m bummed about what’s happened to Portland?).

We will balance all the practical lessons that go into preserving dairy WHILE thinking about and communicating how these practices are arts, how these arts are important to our identities as daughters of Washington state. We want to find a way to teach home cooks how to approach cheesemaking as a processes they can participate in daily sort of way.

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Page 19

DOROTHY DEAN HOME COOKING SHOW

‘Food traditions are the foundations of community’ Luna’s Joe Morris started cooking to rediscover the taste of home

By Cheryl-Anne Millsap MARKETING CORRESPONDENT

Joe Morris, who will be featured on the demonstration stage at the Dorothy Dean Home Cooking School on Saturday, is the chef at Luna Restaurant on the South Hill, one of Spokane’s signature fine-dining restaurants.

Here he talks about how a longing for home spurred his interest in cooking, and how hard work got him where he is.

How did family food experiences influence your interest in cooking?

My interest in cooking spiked because my family moved back to our home state of Florida, and I was left here in Washington craving all the foods and food traditions that I grew up on. I missed eating blue crabs with the family, baked beans, and macaroni and cheese (real oven-baked macaroni and cheese, not the box stuff). So, I would ask my mom for different recipes or I would ask how they

prepared certain items. My cooking interest exploded from there.

What do you think are future trends in fine dining?

To be honest, I’m not really sure what the upcoming trends are. I do know they come and go, so I try to stay away from trends and just stay in my own lane and create the food that represents myself and my team.

You have a family with children. How does that affect your ideas of what makes a good meal for everyone?

It’s a constant reminder to make sure to never over-complicate things.

Simplicity is what my kids love.

But simple can also be complex and that is something that I strive for. Keep it simple, but make it nice.

How important do you think treasured recipes, like the Dorothy Dean publications, and food traditions are for the community?

Food traditions are the foundations of community. Most

FILE/THE SPOKESMAN-REVIEW

Joe Morris, the chef at Luna, says when cooking at home, he strives to keep it simple yet nice. events, whether they are family gatherings or large-scale events such as fundraisers, revolve around food. It keeps memories and legacies alive. When I talk about my family in Baltimore, one of the first things that comes to mind is eating bushels of blue crabs with uncles, aunts, cousins and friends. It’s one of my fondest childhood memories and is something that my family still does to this day.

You are the chef at Luna, one of Spokane’s most popular restaurants. How did you get to the top?

Hard work! You can’t get anywhere in life if you don’t

If you go WHEN: 12:30 p.m. Saturday WHERE: Dorothy Dean Live

Cooking Demonstration Stage, Spokane Convention Center, 334 W. Spokane Falls Blvd.

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www.spokesman.com/ cooking-show

work hard and believe in yourself. I’ve also been blessed with a great team. The chefs I work with are incredible and are more like family to me than

co-workers. I have also been blessed to have family and friends who have been behind me since day one and supported my dedication to Luna. We have great owners – Aaron and Hannah Delis – who have not only believed in me, but have pushed me to be the chef and culinary leader that God has called me to be.

What is your own idea of a fantastic meal?

My idea of a fantastic meal is just enjoying what I want to eat, when I want to eat it, in the environment that I want to eat it in. It’s the experience that makes the meal in my book.

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Page 20

Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW

WHITE

Continued from 11 “You share a room. They remove the alarm, the TV. They wake you up.

You’re stressed out. You’re hungry. It’s a very emotional period. It’s just a lot.

It was hard.”

It was, he said, a little like being in the Navy, “except you had an alarm in the Navy” and a phone. White said he got to use the phone twice during filming. He called his mom, daughters, business partner and then-girlfriend.

The calls were recorded.

“They don’t want you saying anything about the show,” White said.

“They have a camera in your face while you are talking. It’s pretty intense.”

At the same time, “It’s fun. We’re all chefs. We’re getting to know each other. You become this ‘Top Chef’ family. Once a ‘Top Chef,’ always a ‘Top Chef.’ ” They’ve stayed in touch, too, and White has managed to visit most of them since the show ended.

It’s an experience he would do again. In fact, “I would like to be on another show. I would like to have my own show.”

His season of “Top Chef” was still airing when he moved back to Spokane in December 2015, and there was, White said, “a huge amount of buzz” in local and California media.

White had been away for 14 years, or about half of his youngest sister’s life, visiting just five times, he said, during that entire time. Two were to cook at his sisters’ weddings.

But, his youngest sister, Amanda “Mandy” Vahlkamp, 30, said, “he has a genuine love for this place and his hometown and his roots.”

Each time he returned, he said, he would check out dining options in and around Spokane and felt “underwhelmed by the food.”

Still, during his last several visits, he began to notice more locally owned restaurants, more chef-owned restaurants, more restaurants that purposely don’t feature deep-fat fryers or microwaves in their kitchens. He began thinking about coming home and contributing to the up-and-coming culinary scene.

When he decided to return, his mom said, “it happened very quickly.”

It was exciting – if not a little surreal – when he would be recognized.

“He went to church with me one Sunday, and this lady goes, ‘Oh my gosh, you’re Chad White!’ and we were just kind of standing there. She was so excited. And, of course, she came running over. She recognized him from the show. She said, ‘I watch

the show all the time.’ ” Sometimes, their family would watch it together. “It was exciting,” his mom said, “when he won the thing for the week. I think it was the fish tacos that he made that they really liked.”

In episode six, White won the Sudden Death Quickfire Challenge in which contestants were challenged to prepare fish tacos.

“It was weird,” Olney said, “seeing your sibling on TV. His personality and everything was the same. I would be watching and think, ‘Oh yeah, that’s Chad.’

“When he moved back to Spokane, the first few weeks, we’d go out to dinner and you’d see people staring at him and it was odd. He’s just my brother. It’s just Chad. It’s no big deal.”

After the show: Homecoming Before the show, White said his name “would reach to Orange County and Los Angeles or Palm Springs.”

Since the show, he’s been recognized on the streets of Seattle and Portland, New York City, Kansas City, Chicago and Washington, D.C. “Now I’m a national brand. My name is known. People stop me on the street and say, ‘We saw you on the show. We were rooting for you.’ ” Sometimes, they ask to touch the beard.

White kept what’s become his signature, ruddy beard pretty short for the first few years. He started growing it longer in 2012, mostly, he said, just to see if he could. “I grew it, and I was like, ‘OK, this looks cool. I like it.’ ” These days, people – mostly strangers in bars – will touch it without asking, something White doesn’t particularly enjoy. He would prefer if people ask first.

All the buzz about the show and his homecoming didn’t always work in his favor. When he was scouting locations for the Inland Northwest-focused restaurant he planned to open, “I felt like I was being up-charged,” he said.

“They were charging Seattle rates.”

Native Post and Provisions remains “on the back burner.” White said he still hasn’t found “the perfect spot.”

Plus, he’s really busy.

He closed Comun, but remains a partner in Craft Pizza and La Justina.

He opened Zona Blanca in spring 2016 in the back nook of Steel Barrel Taproom, where, he said, “We’re still serving people daily who’ve never had ceviche.”

He’s traveling frequently in his new role as partner and marketing director for Spiceology, the fast-growing Spokane spice company, as well as to see his daughters, Sophia, 11 and

Isabella, almost 13, who live with their mom in SoCal. “They’re both really respectful girls,” White said. “They work hard in school and their sports. I’m so blessed.”

His own father left when he was a toddler, and his mom remarried when he was still quite young. But his biological dad’s absence made an impact on his growing up as well as his own approach to parenting.

“If I say I’m going to call, I call,” he said. “If I say I’m going to send a gift, I send a gift. If I say I’m going to come, I come.”

And he has other restaurant concepts in mind. He’s been considering a limited-seating spot called Tide and Tonic, specializing in oysters and gin. He’s also interested in possibly opening a barbecue joint.

Meantime, he’s training for a 300-mile charity bicycle trip, Chefs Cycle, a benefit for No Kid Hungry, in Virginia in September.

Locally, he’s donated dinners to the Junior League of Spokane, Big Table, Central Valley and Lewis and Clark high schools, Humane Society of Spokane, and Mobius.

There are times, he said, Spokane feels small and thinks small. “It takes forever to get anything done. People don’t like change.”

At the same time, that small-town feel is one of the things he said he loves about his hometown.

“It’s been very nostalgic coming home,” White said. “There are a lot of very happy memories for me in this city. I love it here. I’ve lived in a big city where you’re just a number. Here, a handshake means something. People remember your name. And people are, for the most part, very honest.”

White said he hopes to see Spokane’s food scene continue to expand and evolve with “more brick-and-mortar, smaller restaurants where the craft means something, where the chef is cooking what the chef wants to cook. More chef-owned restaurants would be great.”

He stops at Zona Blanca if he’s craving ceviche or, on Monday nights, a round of trivia or game of darts.

At home on Spokane’s South Hill, halfway between his sisters’ houses, he regularly eats something he didn’t enjoy as a boy: “a lot of vegetables.”

And, he said, “I grill a lot.”

On a recent warm spring weeknight, after grilling a medley of meats and veggies – chicken, chilies, yams, a rack of lamb – he was sitting on his back patio with the sliding door open. His grandma, mom and sisters were gathered inside, finishing dinner.

“This,” he said, “is my happy place.”

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STATE

Continued from 8 time well spent. All the way through growing up, when people got together, I would cook.

Any opportunity I got to be around food, and any chance I got to cook, I took it.

What dish or ingredient best represents yourself?

Beets. At first, they can be intimidating, but not for any particular reason. Once you learn more about beets, you realize they have a unique appeal – they’re very diverse, can be a game changer and tend to get people’s attention. When you add a beet to your menu or even just to your food, you soon see several useful advantages. Ask anyone who enjoys beets and they will profess a true affection that only a beet can do. But if you keep beets at a distance, then you are missing out, my friend.

What’s your favorite piece of advice to share with home cooks?

Most people I talk to who don’t gravitate toward cooking say they are not 100 percent comfortable doing it, so they don’t make time to do it. I understand how it could be daunting, like trying to train for a marathon.

Where do you even begin? But it doesn’t need to be so daunting.

It starts with just getting a book from someone like Alton Brown and practicing with a few simple dishes. And you know what? You’ve only invested 12 bucks and if it doesn’t work out, you know you can get better by just practicing on a few basic dishes – a good roasted chicken, a good pasta dish, a basic vinaigrette and a nice salad.

I think people just don’t know where to start. They worry about expensive pans or having the ultimate oven. They wonder if they need any special gadgets on their counter. The answer is that they don’t need any of that. … Just do it. Don’t be intimidated. Just cook.

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Page 21

DOROTHY DEAN HOME COOKING SHOW

HEGSTED

Continued from 16 the soul in it. Eating around the world and ultra-fine dining is nice, but those aren’t the essential experiences I crave.

When you have a piece of fried chicken that changes your entire perception of fried chicken, that’s a life moment.

Do you have a Dorothy Dean story?

I didn’t realize this until maybe two or three years ago, but I used to be obsessed with cooking. I would get home from school and watch “Great Chefs of the World,” cut out Dorothy Dean recipes and try to cook them.

Really, her essence was the same Midwestern palate I grew up with.

What have you observed about the Spokane-area food culture?

In the last 10 years, things have changed dramatically. There has always been good cooking happening, but now as a community, it is really getting embraced. Chefs are helping to shape the culture and the scene. People are

CULINARY CALENDAR Fried Chicken and Local Beer Dinner - Fried chicken dinner with all the fixings and three local brews. Featuring TT’s Old Iron Brewery. Presented by The Wandering Table host location The Yards Bruncheon. Today, 6 p.m., Yards Bruncheon, 1248 W. Summit Parkway, Spokane 99201. $35. (509) 443-4410.

Cookie Decorating Class Taught by Amber Fenton of the Electric Sugar Cookie. For students 12 and older. For details and registration, email classesatemerge@gmail.com wtih subject: “Cookie Decorating.”

Saturday, 1-3 p.m., Emerge Gallery, 208 N. Fourth St., Coeur d’Alene. $25. (208) 818-3342.

May Classes at The Kitchen Engine - Monday: Sweet and Savory Galettes, 5:30-7 p.m., $45.

May 21: Salad Lab, 5:30-7 p.m., $45. May 22: Cooking with a Multicooker, 5:30-7 p.m., $39. May 23: Tofu Transformation, 5:30-7 p.m., $45. May 24: Sushi, 5:30-7 p.m., $49. May 29: It’s All Greek to Me, 5:30-7 p.m., $39. May 31: Quiche Your Way, 5:30-7 p.m., $45. More information and tickets are available at www.thekitchenengine.com.

Kitchen Engine, 621 W. Mallon Ave. (509) 328-3335.

Five Course Beer Dinner Serving five courses with beer pairings for each dish. Please email tasha@irongoatbrewing.com to reserve your seat. Monday, 6 p.m., Iron Goat Brewing, 1302 W. Second Ave. $60. (509) 474-0722.

Beer Dinner - Join The Onion

actually traveling here because of what is happening in the art and hospitality industry. There are more independent restaurants, and chefs are taking risks and creating really amazing food.

Any advice to anyone interested in cooking professionally?

Put your head down and work. Even going to culinary school can’t teach you everything, and the only way to find yourself and figure out what and how you should be cooking is to be quiet and learn. Observe, take notes, eat out as much as possible, travel and take it in.

Learn as much as you can, then experiment like crazy to find your way.

Anything else you want people to know?

I am extremely happy to be a part of this community and see where it has come from and where it is headed. The people of the Inland Northwest have been very supportive of our community and myself. I am grateful and will continue to work hard to make this a better place to be a little bit each day.

for a beer dinner with Iron Goat Brewing. The meal will include a four-course meal with beer pairings. Tickets available through The Onion. Wednesday, 6 p.m., The Onion (North), 7522 N. Division St. (509) 482-6100.

Introduction to Gluten-Free Living - KS Brooks will present a 45-minute class the third Monday of each month. The class will cover the basics and will help with eating, shopping and traveling gluten-free. Class begins at 6 p.m.

May 21, Cole’s Bakery & Cafe, 521 E. Holland Ave. Free.

Traveling Italy: Tuscany Cooking Class - May 30-31. Learn how to make filone, a Tuscan unsalted bread. Chef Jeannie also leads a demonstration on infused olive oils and vinegars. This class includes two glasses of wine or beer and a three-course meal at the end. Class is 6-9 p.m. Reserve your spot at http://commellini.com/.

SECOND HARVEST Continued from 16

proper refrigeration and storage to accept the food.

“We feed people who are hungry right now,” Humphreys said.

Many of Second Harvest’s partner agencies also help people struggling with homelessness and addiction. However, they also feed many working families where a single parent or both parents work at low-paying jobs and need a little help.

Second Harvest also has expanded “The Kitchen” at its distribution center, a space where cooking lessons and nutrition

Commellini Estate, 14715 N. Dartford Drive. $50. (509) 466-0667.

Dessert First Cookbook Club Each month, receive a copy of the featured cookbook and enjoy several recipes prepared from the book while a demonstration of even more recipes from the book are created. Dates and cookbooks are: June 7: “Juhu Beach Club” by Preeti Mistry. Class is from 6-8 p.m. Please visit www.batch-bakeshop.com for more information and to register.

Batch Bakeshop, 2023 W. Dean Ave. $60; $340/six class pass.

(509) 413-3759.

Orrechiette: Handmade Pasta Cooking Class - June 13-14 and 16-17. Learn how to make infused pastas and particularly the Orrechiette, in this hands-on cooking class. Class culminates in a delicious meal, served family style, inside the historic Commellini Estate. Menu includes

rustic Italian bread house salad, meatballs and marinara and gelato. Those 21 and older have the option to enjoy a glass of wine or beer upon arrival and another with our meal. Each participant will receive a recipe card to take home. The class, including mealtime, takes approximately three hours. June 13-14 classes begin at 6 p.m. and June 16-17 classes begin at 10 a.m. Commellini Estate, 14715 N. Dartford Drive. $50. (509) 466-0667.

Crave - July 12-15. Crave is a unique four-day food and drink festival, that celebrates the Northwest by sampling products, tastemakers, restaurants and producers from the region, as well as showcasing chefs from the Northwest and beyond. More information and tickets are available at www.CraveNW.com CenterPlace, 2426 N. Discovery Place, Spokane Valley. $30-$311.

(509) 621-0125.

Make your

Mother’s Day Sweet

education are offered.

Some cooking classes are free, including ones that help educate people in preparing certain foods and learning to like unfamiliar ones.

More advanced classes such as pasta making do require payment, but any money goes toward subsidizing the free classes. There is also a “mobile market,” a truck that carries 8,000 to 10,000 pounds of food, which and can be sent to

schools or at-risk neighborhoods.

The Second Harvest kitchen will be featured at the Dorothy Dean Cooking Show event at the Spokane Convention Center. Second Harvest will also receive a portion of ticket sales to the event will be donated to Second Harvest to help feed hungry families.

For more information about Second Harvest, visit www.2-harvest.org.

COOKS & CATERING

“It isn’t just cooking. It’s about having fun while learning.”

Amanda Hillmann, Chef KIDS COOKING

ADULT CLASSES

What’s to learn for kids?

•Date Night

•Food Knowledge

•Speed Date Cooking

•Knife Skills

•Specialty Classes

•Pre-Planning

•Girls Night

•Organization

•Cooking Live Comedy

•Listening Skills

•Private Classes

•Visual Learning

•Team Building & More

•Confidence!

CATERING • Birthdays • Weddings • Receptions • Corporate Events Visit us online at

with All Natural, Hand Crafted Caramel Sauces and Syrups

caramelkitchen.com Come see us at the Dorothy Dean Home Cooking Show!

Come visit our booth at the show!

ModernistCooks.com

509.789.0428

Page 22

Wednesday, May 9, 2018

The Spokesman-Review

DOROTHY DEAN HOME COOKING SHOW DOROTHY DEAN PRESENTS

Show your love with pavlova Fluffy meringue and seasonal berries make a pair perfectly for dessert

By Audrey Alfaro FOR THE SPOKESMAN-REVIEW

Homemade means so much more than just being made at home.

Behind the word is work, care, effort, time, sometimes tradition and, most of all, love.

Whether it’s making a special treat or preparing a grand meal, making something at home from the heart is the sincerest gesture for someone who helps make your world go round.

Someone like mom.

This Mother’s Day indulge her sweet tooth with the “fluff” dreams are made of.

Pavlova is a meringue-based dessert. It’s widely popular in New Zealand and Australia. And while both countries claim fame to its creation, the two can agree it’s named after Russian ballerina Anna Pavlova, who toured through the region in the 1920s.

This cloud-like dessert has a crisp crust and a light, marshmallow-like interior. It’s topped with a silky, tangy Greek yogurt cream that counterbalances the sweetness of the delicate pavlova. And the fresh berries add bursts of sweet-tart flavor and plump, juicy texture.

Berries can be used to make pavlova seasonally appropriate for any holiday or time of the year. But, when adding your cream and berries, be sure to do so right before serving; the moisture and weight will begin to collapse the pavlova.

Nothing says “I love you” like homemade.

So start whipping those egg whites.

Pavlova Wreath

Adapted from marthastewart.com For the pavlova: 6 large egg whites, room temperature 1 1⁄2 cups sugar 1 teaspoon distilled white vinegar 1 teaspoon cornstarch 1 teaspoon vanilla extract For the topping: 1 ⁄2 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon sugar 1 1⁄4 cups Greek yogurt, full fat Strawberries, blueberries, blackberries, kiwi, or any berries of your choice Mint, for garnish Preheat oven to 250 degrees.

On a piece of parchment paper with a pencil, trace a 10-inch-diameter circle and then a 5 1⁄2-inch-diameter circle in the center of that. Place tracing-side down on baking sheet.

Add egg whites to stand mixer, or medium sized bowl, and whisk until soft peaks form.

Gradually add 1 1⁄2 cups sugar and beat to stiff peaks. Mix in vinegar, cornstarch and vanilla.

Place mixture into a large piping bag fitted with a large plain tip. A large zip-top bag with the corner snipped would work as well. Using the traced rings as a guide, pipe 9 to 10 evenly spaced mounds (each about 2 1⁄4 inches in diameter and 2 inches high) onto parchment in a circle. Create a

AUDREY ALFARO/FOR THE SPOKESMAN-REVIEW

The cloud-like pavlova was named for Russian ballerina Anna Pavlova. hollow in each mound with the back of a spoon. These little “bowls” will hold your cream and berries. Bake for about 1 hour and 10 minutes. The ring should easily lift off parchment.

Turn off heat; let stand in oven 1 hour or overnight.

For topping, beat heavy cream until almost stiff. Add in vanilla and sugar and beat until cream holds peaks. Gently fold in

Greek yogurt. Cover and chill until ready to use.

When ready to serve, dollop cream into hollows in pavlovas.

Garnish with berries and mint.

Serve immediately.

Spokane, Wash. / Coeur d’Alene, Idaho

Wednesday, May 9, 2018

Yoke’s continues focus on delivering super shopping experience

Sponsored content provided by Yoke’s Fresh Market

At Yoke’s, being your neighborhood grocer is about more than stocking nature’s best products at a fair price; it’s a promise to create a better experience, in and beyond the store.

It’s rounding up the freshest local products from area farms. It’s remaining locally owned, employee owned, and active in our communities.

It’s a focus on environment, finding innovative ways to offer a greener shopping experience. But above all, it’s a commitment to help you live the fresh life.

From the time Marshall and Harriet Yoke opened their first 2,500-square-foot store in 1946, through the Chuck Yokedirected expansion decades of the 1960s to the 1990s, Yoke’s has always managed to keep the customer as its first priority.

A constant innovator within the industry, in 1955, Yoke’s became the region’s first true supermarket by offering a snack bar with prepared meals.

In 1975, Chuck Yoke opened one of the region’s first “Warehouse Market” formats, allowing customers to mark their own items and save money. He later became one of the first in the area to add full-

service delis, pharmacies and floral departments.

And because Chuck believed so much in the people that helped him to build the Yoke’s grocery empire, in 1990, he sold the stores to his employees, leading the way for employee-owned enterprise in our area.

We are excited to launch our Yoke’s Fresh Market Online grocery shopping later this spring at five of our locations. We feel this will add to what Yoke’s offers our guest – creating a truly unique shopping experience that continues to focus on the customer by delivering highquality products at refreshingly low prices.

We take great pride in the communities in which we work and live. That’s why we do our part, as a business and as individuals, to help make them a better place for everyone – like supporting vital organizations and programs such as Second Harvest, Sacred Heart Children’s Hospital, Vanessa Behan Crisis Center and the Christmas Bureau, to name a few.

Whether it’s holding an annual food drive or pitching in to help schools in our area, we do our part to make the communities we call home a better place for all of us.

Our Core Values

We are committed to understanding our guests’ needs and exceeding their expectations.

We value working together for common goals by: Communicating honestly and supporting each other with respect and kindness.

Encouraging an atmosphere of fun, enthusiasm, and adventure.

Welcoming each other’s creativity and risk-taking.

We appreciate individual talent and ability, and provide our people with opportunities to fulfill their potential and accomplish their goals.

We are grateful for our communities’ support, and we strive to be a force for good.

We approach our business partnerships with integrity and the goals of mutual growth and success.

We create value for our shareholders by building a company that is profitable over the long term.

Page 23

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Wednesday, May 9, 2018

The Spokesman-Review

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plus headliner recipes from The Spokesman-Review Northwest Passages Book Club Stage