Inlander 2/21/2013 by The Inlander

February 21-27, 2013 | sustenance for the SOUL

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It’s a great timegifts, to join local your local food co-op! Local food Support your local economy by buying locally produced food!

FEB. 21-27, 2013 | Vol. 20, No. 19

COMMENT 5 NEWS 13 CULTURE 21 FOOD 24 RESTAURANT WEEK 24 FILM 26

MUSIC 31 EVENTS 36 bulletin board 42 I SAW YOU 44 WELLNESS 45 LAST WORD 46

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comment StAFF DIRectoRY Phone: 509-325-0634 ted s. McGregor Jr. (tedm@inlander.com) PUBLISHER

J. Jeremy McGregor (x224) GENERAL MANAGER

eDItoRIAL Jacob h. fries (x261) EDITOR

Mike Bookey (x279) CULTURE EDITOR

What is your favorite local restaurant? Madelaine Pinkerton

My favorite local restaurant? Oh God, I’d have to say Zola. What makes for a good restaurant? Good food and usually a fun atmosphere, kinda funky — maybe a little bit of dancing.

WEB EDITOR

STAFF WRITERS

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amy alkon, andy Borowitz, Jon Brown, Jordy Byrd, annemarie c. frohnhoefer, Dennis held, robert herold, Jim hightower, e.J. iannelli, Jo Miller, scott renshaw, stephen schlange

Sarah Taylor

Boots is really good. Why do you like Boots? I like Boots because it’s unique. I feel like you can encounter a lot of different personalities there and … they have local artists’ work up there. It’s vegan and stuff like that, so I just feel like it’s a welcoming place.

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Oh man, good question. Probably Wolffy’s. What makes for a good restaurant? Good food, good service, a friendly atmosphere, some place you can walk into and not get creeped out by the rest of the people there.

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My favorite local restaurant? That’s hard, because I can’t eat anywhere. [She’s vegan]. Oh, actually Sushi Maru. Why do you like Sushi Maru? I just love sushi, and they have this ... It’s called “inari” and it’s marinated tofu and rice.

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Mohamed Sambou

There are a lot of good ones. Around here, Tomato Street. You’ve ever been there? Yeah. It’s really good. They have a lot of good dishes, and the menu is huge. Why do you like Tomato Street? I like Italian food, that type of food. And I think their penne alfredo … is really good.

INTERVIEWS BY ELI FRANCOVICH GONZAGA UNIVERSITY, 2/14/13

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comment | education

/methodjuicecafe FOR DETAILS

nce again, this time in his State of the Union speech, President Obama addressed the importance of education, and, once again, he began and ended with science-math, science-math, science-math. Nary a word about history, nor literature, nor philosophy, nor the social sciences, nor the fine arts. He also took couple of swings at the rising cost of college education. He promised to get tough. Yes, indeed, he said that he plans to see to it that our universities operate more efficiently or else some of that federal grant money might just dry up. And, yes, we again heard all the usual stuff about public school accountability. By golly, we need to see those test scores go up. Well I respectfully dissent on all counts. 1. By not addressing the need for anything but math and science education, he does the idea of learning and citizenship a terrible disservice. 2. Accountability? Standardized tests recall the body count in Vietnam. Embroiled in an impossible war, a war without battle lines, the military determined to measure progress through quantification, which led to the ridiculous body count. The more dead Vietcong we could count, the more progress. We all know how wrong that turned out to be. 3. As for Advanced Placement courses, the favorite of every middle- and upper-middle-class parent? I’d abolish the entire program. 4. Rising education costs? Here I’m kind of stumped. I can only say that the continued rise in costs isn’t due to faculty salaries, except for maybe salaries in business schools, where faculties average almost twice what the liberal arts and social science faculty are making. 5. Curriculum reform? I’ve taken the lead in one such effort (at Eastern Washington University) with disastrous results, which qualifies me only to comment on what doesn’t seem to work. I did learn the hard way that reforming core curriculums is a sticky wicket.

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6 INLANDER FEBRUARY 21, 2013

methodjuicecafe.com

et me elaborate on my first three criticisms listed above. When Obama trumpets learning numbers and science as the sole evidence of accomplishment, he isn’t necessarily improving education. Wouldn’t it be a good idea for students to not only to understand how to, say, quantify body counts during the Vietnam War, but also to understand why the body count was such a bad idea in the first place? To answer a question like that, you must study history, political science and literature. You have to learn how to think. Standardized testing simply has the effect of forcing the teacher to teach to a test. Nothing can be more deadening. Instead, public schools should be encouraged to offer more honors courses. While AP deadens the teaching experience (again, the test), honors courses do just the

opposite. They allow a teacher to be creative. If you want better teaching, make it possible for teachers play to their strengths. About that AP college credit: First, were Obama to work the liberal arts into his list of educational concerns, he might come to appreciate that there is absolutely no way — zero possibility — that a high school graduate who has earned a score of five on his Government AP test would pass any freshmanlevel college government course. The same goes for all the liberal arts. If our bright high school senior really is fluent in French, well, pick a level and take an examination offered by the college’s French department. Same with math. Passing will translate into college credit, but the credit will be granted by the college, not by some testing company.

n the end, the fundamental question is what, exactly, do we mean by “higher education.” Is it just job training, or is it about something greater — learning for learning’s sake? Is it about citizenship? The life of the Send comments to mind? Ways of thinking? editor@inlander.com. Ways of seeing? Appreciation of beauty? All of the above? These are the questions that should inform debates over core curriculum reforms but seldom do. These questions draw me back to a familiar criticism of what universities have become: “Captains of erudition,” the business-minded predators who corrupted the scholarly mission of a real university by packing education into salable units, weighing scholarship in bulk and market-value, promoting the growth of a corps of bureaucratic functionaries, treating faculty as hired hands, firing controversial teachers, raiding other institutions, measuring a university by the size of its bank statement, and selling higher learning to the public by paying obeisance to the rule that the customer always knows best. Is this what higher education is all about? Salable units? Preparing bureaucratic functionaries, whether in the public or the private sector? Paying obeisance to the rule that the customer always knows best? Before we hone in on rising costs, perhaps we ought to return to the why of the matter — one of those tough questions a tiny bubble on a form test cannot answer adequately. Oh yes, about the criticism I quoted: Thorstein Veblen wrote it back in 1918. It still applies today. n

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s we prepare to publish our 20th Best of the Inland Northwest issue next month, we’ve been digging through old issues to see what was on the community’s mind through all those years. For restaurants in particular, it’s been a trip down memory lane. In that very first Best Of in 1994, our readers voted for places we still love today — Europa Pizzaria, Dick’s, the Elk. But there are others now long-forgotten — Patsy Clark’s, Fitzbillie’s, T.W. Fisher’s. Starting in 1998, we asked you to judge the Best New Restaurant, and, again, some are still going strong while others are out of business. For every now-closed Bayou Brewing Company (1998) and Sawtooth Grill (2001), there’s a still-thriving Downriver Grill (2004) and Scratch (2008). The point is, the restaurant business is brutal, which is where Spokane Restaurant Week comes in. The concept was created in 1992 by Tim Zagat, noted restaurant guru and publisher of Zagat Restaurant Surveys. He says the recession is making life even tougher for restaurants today. “We know from surveying hundreds of thousands of customers,” Zagat told the Atlantic, “they are eating out less and generally being far more price-sensitive in choosing where and what to eat. … All this amounts to an erosion of revenues and profits.” And that’s where Restaurant Week can help. “Bargain prix fixe menus are always a lure for customers,” Zagat adds, “especially now.” So for the first time ever, Spokane has its very own Restaurant Week — a cooperative effort between us here at The Inlander and the team over at Visit Spokane. I still remember back in the day when Lindaman’s opened, then Luna and Fugazzi. Spokane was finally getting the kinds of restaurants you could only find in Seattle — and we were becoming a “real” city in the process. As local risk-takers have added to that must-try list over the years, Spokane has become much more of a foodie kind of town — but only because enough of you support it. And here’s a chance to make that army of culinary adventurers even bigger. All over the country, this event has been a slam-dunk. In New York City, they have four weeks of Restaurant Week. (Isn’t that, like, Restaurant Month?) In Seattle, they hold Restaurant Week in the fall and in the spring. If you’re new to our dining scene, you can finally see what all the talk is about. If you’re already a devoted foodie, you can branch out from your usual favorites. Either way, don’t wait — tables are going to fill up fast! n

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comment | digest on our facebook

Do you think the state is planning too much marijuana regulation or not enough?

Melissa Murphy Consistently ranked as a Top Ten producing agent since 2008

John Lemon: When has this state not over-regulated anything? The taxes are so punitive that the black market is sure to go on thriving.

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letters

Lessons of Asia

at schools in order to protect our children. In WashMr. Herold articulates some compelling and valid obserington, House Bill 1788 would allow school teachers vations about modern Asia in “Lights Out” (2/7/13). I’ve and staff to carry guns on school grounds in hopes of traveled extensively in Asia and even lived there. Some protecting children in the event of a shooting. It’s sad important details lacking in this story concern building that children are no longer safe, and I do not deny that ultramodern infrastructures and the trade-offs involved. our children need to be protected. However, by putting These aspects are evident to Westerners traveling guns in the hands of teachers and staff, we are putting in most Asian countries — specifically environmental quality issues. As I understand it, the permitting process guns into the hands of people who we don’t really know. is fairly simple and there are few barriers to startHouse Bill 1788 is a very slippery slope; on one ing a business. Therefore, massive structures appear hand, having guns may help protect our children in the seemingly overnight while the economy is booming (in event of a shooting, yet at the same time potentially stable countries). But the consequences are obvious. putting them in danger. I strongly feel there It’s not safe to breathe the air due to are smarter and safer ways to make our monumental smog levels and frequent schools secure and prevent tragedies like piles of toxins burning at face level — not Send comments to to mention smoking is typically allowed editor@inlander.com. Columbine and the Sandy Hook shooting. Action must be taken, but House Bill 1788 is anywhere, including public transportation. not the way to keep our children safe. It’s not safe to drink the water unless it’s reliably bottled or boiled, which leads to piles of Taylor M. Simpson plastic bottles on just about every trail, roadside and Liberty Lake, Wash. stream. You don’t need to wonder if the streams are polluted because there is seldom a stream that doesn’t have visible trash — and lots of it. I love every country I’ve traveled in Asia. The You clearly wanted responses to your sex issue people are generally welcoming and often idolize our (2/14/13). Here’s mine. Wow! All that talk from sex culture. But even Japan has a nuclear waste disaster on therapists, all that searching for something… else, by its hands now. If you want to see where we would be polyamorists. And it’s all stupidity. We are a country with unregulated environmental impacts, invest in one obsessed with sex. We talk about it, we watch it, we of those Asian flights (which I agree are vastly superior) analyze it, we constantly try to have it. And we are as and take a look for yourself. Our permitting process clueless about it as any culture in history. needs a lot of work, and we need to get the economy That’s because we don’t get that it’s really so going. But our mountains and streams, free of trash, simple. Sex is not a skill you learn like throwing a great toxins, and without imposing networks of power lines, football pass, or more likely, making a great souffle. are global gems. These aren’t worth compromising to It’s just two reasonably intelligent, wise and thoughtful stay in “first world” status. adults, loving each other and committing themselves to each other for life. The result: good, satisfying sex. Joe Cannon People who know how to love in the most basic way Spokane, Wash. can’t have bad sex. That’s all there is to it, folks. My sympathies to the advice and sex toy industry.

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Guns in Schools

I recently read “Preparing for the Worst,” on how recent events have led to a call for greater safety precautions

Jim Becker Spokane, Wash.

Sam Fletcher: The amount of regulations seems reasonable to me, for a substance that’s been controlled for 70 [years]. I think as time goes on and more states legalize, our state will find that it makes sense to roll back a few of the supply chain regulations. Matty B Wright: I honestly think that it will be over-regulated. The [driving under the influence of drugs] law is already way, way, way too strict. And if they do not allow for consumption in retail outlets at all, I will be very disappointed. A cannabis cafe would be wildly popular and create tons of business in a place like Spokane. Jeremy Brinkman: It seems that with the planned fees and taxes that the legal sales of marijuana would be unable to compete economically with the already thriving black market. While it would seem the [Liquor Control Board] is following the letter of the law, I do not think that they are going to follow the spirit of the law, which would be bringing an untaxed black market into public regulation. Nichole Burrell-Crosby: If they regulate and tax it to oblivion, it will stay underground and the benefits to the state won’t exist. Kyle DizzKneeland: I’d rather start with fewer regulations, and if really needed, it’s way easier to add regulations than remove them. Mikhale Rogers: As pioneers in the deregulation (i.e., decriminalization) of cannabis, Washington should strive to intervene minimally in the marketplace. Steven James Wyble: I’ve long maintained that legalizing marijuana will create a new wave of fiscal conservatives after stoners get fed up with marijuana taxes. n

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comment | satire

Some in Congress Doubt Reality of Meteors by andy borowitz

he chairman of the House Committee on Science, Space and Technology said this week that the committee would hold hearings next week “to settle the question, once and for all, of whether meteors exist.” “The media has been in something of a frenzy recently on this whole topic of meteors,” said chairman Lamar Smith (R-Texas). “I think it’s irresponsible of them to frighten the public about something that, at the end of the day, may be about as real as unicorns.” Rep. Smith said that he had seen recent reports of the “so-called Russian meteor” of last week, but added, “Maybe it’s the scientific skeptic in me, but this ‘meteor’ may just have been a bunch of fireworks that some Siberian fellow set off after drinking a little too much Stoli.

It is winter, after all, and that’s how those folks keep warm.” The Texas congressman said that he and other meteor doubters are worried that scientists had “a vested interest” in convincing people that meteors are real: “They want the government to spend more money on science, and, let me tell you, that is the last thing the Science Committee is going to do.” As for the scientific theory that meteors may have killed the dinosaurs, Rep. Smith chuckled, “That theory would also have us believe that there were dinosaurs.” n For more fake news from Andy Borowitz, visit borowitzreport.com.

comment | minimum wage

Think Big, Mr. President by jim hightower

“I

n the wealthiest nation on Earth,” President Obama declared in his State of the Union speech, “no one who works full-time should have to live in poverty.” Right! Not only does his call to raise America’s minimum wage put some real pop in populism, but it could finally start putting some ethics back in our country’s muchcelebrated (but rarely honored) “work ethic.” Kudos to Obama for putting good economics and good morals together — and for putting this long-overdue increase on the front burner. But then came the number: $9 an hour. Excuse me, Mr. President, but that means a person who “works full-time” would nonetheless “have to live in poverty.” Yes, nine bucks is a buck-seventy-five better than the current pay, but it’s still a poverty wage, and it doesn’t elevate the buying power of our wage floor back to where it was in 1968. This is not merely about extending a badly needed helping hand to people struggling to work their way out of poverty, but about them giving a jolt of new energy to

our economy, which it desperately needs. Ironically, while super-rich corporations are hoarding trillions of dollars in offshore accounts, refusing to invest in America, minimum-wage workers invest every extra dollar they get in America — spending it right where they live, on clothing, food, health care and other needs. A 2011 Federal Reserve study found that a $1 hike in the minimum wage produces an additional $2,800 a year in spending by each of those households — so this is no time to shortchange these workers. Yes, I know that Congressional Republicans and corporate lobbyists oppose even a $9 wage, but a poll last June found that seven out of 10 Americans (including a majority of Republicans) support raising the wage above $10 an hour. This is a time, Mr. President, to think big — and take it to the grassroots. n For more from America’s populist, check out jimhightower.com.

FEBRUARY 21, 2013 INLANDER 11

12 INLANDER FEBRUARY 21, 2013

Eyes on Us

Security cameras may go in downtown as the Spokane Police Department embraces new video technology BY JACOB JONES

ideo cameras watch over everything. Their glass eyes stare back from cell phones, computer screens, ATMs and traffic lights. They hover over bank lobbies, convenience stores, school hallways and shopping malls. Spokane Police Department officials now hope to expand local video coverage by potentially installing a dozen public surveillance cameras in the downtown area to monitor high-traffic or high-crime locations. Police Cmdr. Joe Walker says the proposed camera project remains in the early stages. Officials have just started evaluating camera models, costs, infrastructure needs, potential locations and other issues. “We’re probably talking 10, a dozen cameras,” he says. “We don’t want to go 50 cameras or anything big.” With recent advances in camera technology, law enforcement agencies have increasingly embraced the use of video for fighting crime. Spokane Police investigators already use portable surveillance cameras as well as automatic license plate readers. They plan to issue officers body and dashboard cameras to record on-duty interactions by the end of the year.

Law enforcement officials statewide have also recently lobbied for unprecedented access to red-light traffic camera images, along with permission to deploy cameraequipped police drones. The American Civil Liberties Union of Washington considers these new surveillance efforts a significant threat to personal privacy. Legislators on both sides of the aisle have also expressed some concern, wary of the omnipresent eye of a Big Brother state. Walker emphasizes the downtown camera plan would not include an officer regularly watching the video feeds. Investigators would typically review the recorded footage only after a crime had been committed. “[It’s] not to monitor them and spy on people,” he says.

hile police officials have not settled on any particular camera model, Walker says they would like to pursue high-definition color cameras with the capability to rotate and zoom. They would also need to figure out a wiring network, servers and other support equipment.

“We’re definitely still in the research phase and looking at the locations and the costs,” he says. The department now uses several portable surveillance cameras for monitoring criminal “hot spots” or long-term investigation sites. Walker says the downtown camera proposal has developed out of an expansion of that program. Police Chief Frank Straub also has experience with East Coast police departments that use public surveillance cameras. Spokane has struggled with previous issues over the use of surveillance cameras or law enforcement video recording. In 2007, a security guard at the downtown Thomas S. Foley U.S. Courthouse was charged with felony voyeurism after reportedly using courthouse cameras to look in nearby windows and record women undressing. In 2008, the Spokane Police Department suffered public criticism over its handling of video recordings from a July 4, 2007, protest at Riverfront Park. Police officials expect area businesses to support the new proposal. Mark Richard, president of the Downtown Spokane Partnership, says many businesses already have their own cameras, so they would not oppose additional cameras as long as policies were in place to prevent misuse. “If it’s an additional tool to enhance law enforcement’s ability to be effective, I believe our downtown businesses would support that,” Richard says. As part of additional efforts to adopt new police technology, the Spokane Police Department has also ramped up its use of vehicle-mounted automatic license plate readers. The readers scan vehicles as they pass patrol cars and automatically log all license plates, running the numbers against a database of stolen vehicles. Officer Dan Cole has driven one of the department’s two reader-equipped vehicles for about a year. He says the AutoVu reader can pick up license plates across three ...continued on next page

Spokane Police Officer Dan Cole has driven one of the department’s two license-plate-scanner-equipped vehicles for about a year. Young Kwak photo

FEBRUARY 21, 2013 INLANDER 13

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news | police “eyes on us,” continued... lanes in the dark and instantaneously check them against flagged vehicles. “It ties into a network in the computer,” he says of the reader. Cole says the program can be used to find any stolen vehicle in the database, or officers can input specific license numbers for tracking suspects in other crimes. Crime analysts can also review all license plates logged in recent months to pinpoint vehicles in certain areas at certain times, whether they’ve been flagged or not.

oug Honig, communications director for ACLU Washington, says privacy advocates worry that law enforcement’s broad use of technology to track and record the general public moves the country toward a “surveillance society.” “We’re concerned by the proliferation of more camera systems,” he says. “We think that when someone’s outside, the government shouldn’t be recording [them].” Honig also argues that research indicates public surveillance cameras do not prevent crime, but mostly just push it into other areas. He says those recorded by the cameras would primarily be law-abiding citizens. But police officials argue that emerging camera technology can help investigators solve crimes with more speed and certainty. Seattle police officials lobbied hard earlier this year to expand police access to red-light camera images, citing multiple murder cases they believe

could be solved with help from nearby cameras. The department also encountered strong opposition earlier this month over attempts to introduce a drone program. Washington state lawmakers have recently introduced new bills to regulate law enforcement’s use of red-light traffic cameras and unmanned drones. Both bills allow for law enforcement’s use, but impose specific rules and standards. “The Legislature finds that technological advances have provided new, unique equipment that may be utilized for surveillance purposes,” one bill states. “These technological advances often outpace statutory protections and can lead to inconsistent or contradicSend comments to tory interpretations between editor@inlander.com. jurisdictions.” Honig says law enforcement officials can usually provide “commendable” reasons to justify new surveillance efforts, but he sees a troubling trend of ever-expanding police authority. Public surveillance cameras, traffic cameras and drones all involve recording the innocent in hopes of finding the guilty. Walker argues the video technology, whether in public spaces or traffic cameras, can serve as an invaluable investigative tool. He says the department hopes to have a more concrete plan and price estimate for the camera project within a couple of months. “We’re still working through stuff,” he says. n jacobj@inlander.com

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NEWS | POLICE

Stop the Music How the SPD shut down the Knitting Factory BY JACOB JONES

hile music lovers fret over the sudden shutdown of the popular Knitting Factory concert house, Spokane Police Chief Frank Straub’s closure order reflects a larger law enforcement campaign to target problem locations. In his first few months as chief, Straub has consistently pushed efforts to condemn drug houses or evict problem tenants from apartment buildings. His new approach strives to apply police pressure to locations that serve as magnets for criminal activity. “We have to control those places that are harboring people that are intent on jeopardizing the safety of the community,” he says. A suspected gang shooting early Monday morning outside the Knitting Factory convinced Straub to exercise his rarely invoked authority to pull the venue’s entertainment license. The venue can’t host shows without the license; it has 20 days to appeal and would likely reopen if it can make security improvements. In announcing the shutdown, Straub pointed to three other shootings in the past year with connections to the venue. The chief also cited an “excessive” number of emergency calls for fights, medical problems and other issues at the 1,500-person concert hall. “We were in the Knitting Factory only a few weeks ago after another shooting, talking to them about how we can’t allow this type of behavior downtown,” Straub says. The Knitting Factory’s management quickly released a statement condemning the recent violence and pledging to cooperate with authorities. The venue blames the disturbances on a “very, very few people” off the premises, but promises to review safety standards. “Knitting Factory Entertainment is committed to this neighborhood and to being an asset to the theater and arts community here in Spokane,” General Manager Matt Judge says in a statement. Just a day after the closure order, nearly 3,000 people had joined a Facebook group called “Keep the Knitting Factory Open” in hopes of quickly reopening the venue. As one of the few large venues attracting touring bands to Spokane, many music fans fear the city could lose opportunities for upcoming concerts. Mark Richard, president of the Downtown Spokane Partnership, says the Knitting Factory provides a significant draw to the downtown area. While Richard says he supports the police chief’s efforts to impose a “zero tolerance” policy on local violence, he hoped all parties could find a way to reopen the concert house. The Knitting Factory management announced the cancellation of one event this Friday as a “cooling off” gesture, but any other cancellations may depend on how quickly the venue can respond to police concerns. The city’s Municipal Code does hold entertainment venues responsible for the conduct of patrons outside the confines of the venue. The city requires the venue to “exercise appropriate control over its customers, not only inside their establishment but also within the immediate vicinity” to prevent neighborhood disturbances or property damage. Police spokeswoman Officer Jennifer DeRuwe reports the department previously met with Knitting Factory managers over security concerns on Jan. 28. They later conducted a safety inspection on Feb. 6 to discuss steps for reducing future problems. Following the Feb. 18 shooting, Straub reportedly consulted with the department’s Special Police Problems officer, who oversees licensing enforcement, and the city’s legal department before issuing the order. Straub says the Knitting Factory closure order is meant to force a dialogue on how to address violence near the venue. “I want to emphasize our goal here is to bring them to the table,” he says, “and have them control the people who are using their place.” n

FEBRUARY 21, 2013 INLANDER 15

news | digest

need to know

CLIMATE Hot And Bothered

The Big News of the Past Week

A 46-foot-wide meteor plunged into Russia, hitting the atmosphere with force of an atomic bomb, shattering windows and injuring about 1,100. One fragment left a 26-foot-wide crater.

After two people were shot outside a private party on Monday morning, Police Chief Frank Straub suspended The Knitting Factory’s entertainment license. Less than a month earlier, another party at the venue had ended with a different shooting. See p. 15 for details.

3. 4.

After wins against St. Mary’s and San Francisco, Gonzaga’s basketball team rose to No. 3 in both the AP and coaches poll. The Department of Justice will begin examining Spokane police shootings, officer conduct and department culture, a probe that had initially been requested by former Mayor Mary Verner.

STEPHEN SCHLANGE PHOTO

Justin Ellenbecker of Occupy Spokane speaks at the Forward on Climate rally in downtown Spokane on Feb. 17. The event, organized in part by the Sierra Club and Occupy Spokane, took place in solidarity with a demonstration on the National Mall in Washington, D.C., on the same day. Protesters marched against fossil fuel exports, especially the Keystone XL pipeline project, which would transport tar sands oil from Alberta to the Gulf of Mexico. “Global warming is not some controversial theory,” Spokane City Council President Ben Stuckart told the group in a fiery speech calling for action to decrease fossil fuel use. “What kind of world are we leaving our children if we continue to deny science and stick our collective heads in the sand?”

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Loan that the East Valley School District will have to take out from the Spokane County Treasurer’s Office. Last week, an attempted bond for new construction failed resoundingly. This loan, however, is only enough money to get through the year.

Love

The Carnival Triumph, a cruise ship carrying 4,200 passengers, finally made port after five days adrift. A fire had disabled the heating, sewage, electricity and air conditioning systems, leaving passengers sleeping on sewage-soaked carpets and surviving on hot dog buns.

On inlander.com What’s Creating Buzz

NEWS: You may have missed it, but Spokane had an election last week. Just 35 percent of eligible voters in the county voted, with the highest percentages in the Valley. Find the breakdown on our blog. CATS: For this week’s Cat Friday, we visited Spokane Vintage Warehouse to meet their feline friends. Meet them yourself on Inlander.com

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Spokamsterdam Spokane contemplates reefer attractions; plus, special election results GREEN TOURISM Look out, Spokompton, you may just become Spokamsterdam. Now oper Walt Worthy wants to build next to the Convention Center. that Washington state has LEGALIZED POT, local officials now “We’ve got to fill 700 more hotel rooms,” Stuckart says. “Let’s fill smell a different kind of green. But as they pondered the issue last them.” week, the question of whether Spokanites want to be known for drug — JOE O’SULLIVAN tourism hung over the room like stale smoke. “Seattle is set to become the pot capital for America for tourism,” In a SPECIAL CITY ELECTION where two of the three measures says Councilman Mike Allen. on the ballot passed by more than 30 percent, the one mandating a Can Spokane cash in, too? Cheryl Kilday, president of Visit supermajority to pass tax increases barely eked by. Spokane, says she’s studying Spokane’s potential as a destination for Prop. 2, championed by Councilwoman Nancy McLaughlin, wayward weed seekers. But “we also want to get the pulse of the compassed by 51 percent and amended the City Charter to require five of munity, find out how much backlash that might create,” Kilday says, seven council members (instead of four) to support any tax inadding, “It’s something that we’re definitely pursuing.” creases. Proponents promised it would mean more thoughtful, Councilman Jon Snyder says there’s already a private less divisive tax policies. Others worried it gives the minority club in Olympia where members can get together and too much power to halt needed revenue streams. toke. “I’m worried in nine months we’ll have a bunch Send comments to Council President Ben Stuckart, who campaigned against of those before we know how to regulate them,” Snyder editor@inlander.com. the measure, calls its passage by a simple majority “ironic” says. and says he worries about the implications of changing the “I’m more interested in wine, but I will tell you from City Charter too often. my times in Amsterdam, I mean it is huge, huge business,” Allen says. Voters also passed a tax to support local libraries and an amendAt which point the entire room wonders what Allen was doing in ment adding an independent police ombudsman to the City Charter. Amsterdam. The ombudsman amendment, pushed by the Center for Justice and “Every train I was ever on in Europe was full of Americans taking Councilmen Steve Salvatori and Mike Allen, officially puts the office the train, going to Amsterdam,” Allen adds. and a commission to select an ombudsman into the charter. City Council President Ben Stuckart, meanwhile, muses on the — HEIDI GROOVER idea of cramming vacationing stoners into the mammoth hotel devel-

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NEWS | OLYMPIA

Paying for Lost Time Should the state compensate the wrongfully convicted? BY HEIDI GROOVER

n 1992, Larry Davis had a good job and money trickling into savings for retirement. By early the next year, police were blaming him for a kidnapping, burglary and rape he didn’t commit, and he would soon find himself locked behind bars for 16 and a half years. Today, Davis has been released and exonerated, but he hasn’t rebuilt the life he had before his arrest. “I need financial help, I need counseling, I need medical and dental. I can’t get a job because of this,” Davis told the Washington House Judiciary Committee earlier this month. “I lost a lot of my life, and there’s nothing that can repay that, but you can help out for my future.” For the third time in as many years, the Innocence Project Northwest is wrangling support for a bill that would compensate the wrongfully convicted in Washington. As DNA evidence has advanced, 27 other states and Washington, D.C., have passed laws establishing payouts for the wrongfully imprisoned. The National Innocence Project estimates that about onethird of exonerated people have still never been compensated. As it stands, Washington state’s wrongfully convicted can only find financial recourse by suing the state, and only if their conviction came from intentional wrongdoing, not from a mistake, says Lara Zarowsky, the Innocence Project Northwest’s policy director. “We know that [wrongful conviction] often happens as a result of a mistake,” she says. “That person still experiences the same harm. They lost years of their life for something they didn’t do.” The proposed Washington bill would pay those who prove they were wrongfully convicted $50,000 per year they spent in prison ($100,000 if they were on death row), including time awaiting trial, and $25,000 per year on parole, in community custody or registered as a sex offender, plus missed child support and legal fees

up to $75,000. Most opposition to compensation is about money, Zarowsky says, so she emphasizes one number: $3.5 million — the average state payout when a wrongful conviction case goes to trial. By comparison, the national average payment under a compensation statute is $300,000. While there’s no way to estimate exactly how many cases Washington would see each year, the project knows of five people who could apply if the law passed today. This session, Zarowsky says more lawmakers are supportive. The bill was sent to the House

“I lost a lot of my life, and there’s nothing that can repay that.” Appropriations Committee this month with help from four Republicans, including Spokane Valley Rep. Matt Shea. But Kennewick police officer and Republican Rep. Brad Klippert still has his reservations. Klippert says he has enough faith in the justice system to wonder if a wrongfully convicted person can really be completely innocent. He says he’s nervous about how much the state will end up paying in compensation for people who did enough to be thought guilty by police, prosecutors, judges and juries. He suggests a cap of $300,000. Proponents argue that such an amount doesn’t give enough weight to the time someone unfairly spent behind bars. When someone is incarcerated the way Davis was, for more than 15 years, “we’re not just talking about somebody not getting a paycheck,” says Rep. Tina Orwall, who’s sponsoring the bill and says she won’t support Klippert’s proposed cap. “We’re talking about somebody who didn’t get to establish their life.” n

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NEWS | OLYMPIA

Freedom Lovers Conservatives propose a “Freedom Agenda” BY JACOB JONES

aking a page from pre-Civil War politics, some Washington state lawmakers have introduced a slew of new libertarian bills attempting to block federal policies and peel back government regulation on everything from health care to firearms to hemp. State Rep. Matt Shea, R-Spokane Valley, calls the effort the “Freedom Agenda.” State Rep. Matt Shea Alongside a handful of other House members, Shea has introduced several bills aimed at preempting federal laws or limiting business regulation, in some cases making it a felony for a federal official to enforce an outlawed federal policy. “The Freedom Agenda that I am proposing … is a means to protect our God-given freedoms that are guaranteed by the United States Constitution,” Shea says in a Jan. 22 video to constituents. “To preserve liberty and keep government limited, I will be fighting on your behalf in Olympia.” Shea’s Health Care Freedom Act bill would allow the state to opt out of “Obamacare.” The Firearms Freedom Act, also a Freedom Agenda bill, would block any national assault-weapons ban. Another bill prohibits “cap and trade” limitations on greenhouse gases. Other proposed bills take on hemp regulations or international law. But while the Freedom Agenda may reflect some popular conservative positions, any effort to block federal law will likely be symbolic at best. The issue, ironically, rests with the division of power outlined in the U.S. Constitution. Since the Civil War, states have occasionally tried and failed to nullify federal policies they considered unreasonable by passing laws canceling them out. Southern states made similar attempts to block federal anti-segregation mandates during the Civil Rights era. Brooks Holland, a constitutional law professor at Gonzaga University, says the U.S. Supreme Court has repeatedly struck down state-level attempts to undermine federal law. The Constitution and case law clearly establish the federal government’s supremacy on national regulations. “The states cannot block or nullify national legislation [just] because they believe it’s bad policy,” Holland says. So why pursue bills that may go nowhere? Shea declined to discuss the issue, keeping to a personal policy against speaking with The Inlander. n

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literature

American Beauty Civil Rights poet Nikky Finney weaves painful, beautiful prose By Jordy Byrd

ikky Finney covered her eyes and then her mouth with one trembling hand as she took to the stage at the 2011 National Book Awards. She sighed, arranged her cokebottle glasses and recited boorish language, unfitting of herself, the new recipient of the National Book Award for poetry. In her acceptance speech, she recited slave codes from 1739 in her home state of South Carolina. She spoke of black people, the only group of people in the United States ever explicitly forbidden to become literate. The Inlander spoke with Finney about life after winning the National Book Award for her poetry collection Head Off & Split writing about civil rights and the role of a poet in America today. INLANDER: Your parents were civil rights activists in the 1960s. What do you remember as a child? FINNEY: We used to go to our church, which was also a central meeting place during the Civil Rights movement. The adults would go in one room and the children would go into another room and play while they were making strategies and trying to figure out what to do next. I was a nosy little kid, kind of older than my years, so I would go and lean into the doorframe and listen into the other room. ...continued on next page

FEBRUARY 21, 2013 INLANDER 21

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“american beauty,” continued... How did their activism influence you? I remember around my 10th or 11th birthday thinking, ‘How can I participate?’ I remember thinking they are not going to let me go out there, in the sort of big violent world that was happening, but I had pieces of paper and a pencil. I thought my participation could be as a witness… that role was not given to me, but it is one that I assumed, and it stayed with me those first 10 years of my life, and it has given me an incredible vantage point as a human being and as an American, watching societal movements come and go. You’ve said you knew you were a poet at 18. What drew you to the medium? I came from a community that was full of what poetry is made of — colorful, sensory rich, stimulating words — that I didn’t even know I was leaning toward poetry. I was just leaning toward the sights and smells and sound and the emotion that I saw all around me. What is your most important tool as a poet? Empathy. You need empathy to look outside your own body and heart and mind to see what the rest of the world looks like. That’s the power of not only poetry, but art. How has winning a National Book Award affected your career? I’m still amazed at what this very prestigious award gave to my work. It gave my work an audience that it did not have before, and that is huge. Right now I have to honor this award and the people that are reading the work... we have to fight for this thing called art because it teaches us who we are and about the lines we draw in the sand about so many things. In Head Off & Split you said the goal was to combine beautiful language with messages that are difficult to say. Why does the language have to be beautiful? Art is ultimately about beauty. Sometimes you have to work at something to find the beauty, and I think that’s my job... anyone can stand on a [soap box] and rant about something they don’t like. You have to take that rant, that feeling, and then say, ‘OK, if I stand up here and rant, the room will empty out and they will leave with empty pockets. If I take the time to make something that has beauty, then the person listening to me will leave with something they didn’t come with.’ What is a poet, and what is the role of a poet in America today? The writing of a poem is really a journey from my head and heart to the listener’s head and heart. It’s so important to get it right, to be clear, to tell the truth, to tell what I see and feel... there is this human experience that I’m responsible for translating to another human being, and I take that very seriously. I think poets in America don’t always get the opportunity or the moment to do that... as long as American poets dedicate themselves to empathy and truth and beauty, we are making something that this country and this world desperately needs. n Visiting writers series featuring Nikky Finney • Feb. 26 at 7 pm • Free • Gonzaga University • 502 E. Boone Ave. • gonzaga.edu/readingseries • 313-6681

CULTUrE | DIGEST

IN MEMORY GEORGE FLETT F

or two decades now, members of four Inland Northwest tribes — the Spokane, Coeur d’Alene, Kalispel and Colville Confederated — have united as one to share the dances and songs of their ancestors during an annual Friendship Dance. This year marks the 21st time the groups will do so, taking place this weekend at the Pend Oreille Pavilion at Northern Quest Resort and Casino. Bells sewn onto colorfully beaded and feather-adorned traditional costumes will tinkle along to heart-pounding drumbeats echoing through the room as dancers reenact the age-old performances accompanying songs with names like the Snake Dance and the Prairie Chicken Dance. This time around, the celebration of traditional song and dance will be in tribute to nationally recognized artist and Spokane Tribe member George Flett, who passed away on Jan. 30 at the age of 66 due to complications from diabetes. Organizers of this year’s Friendship Dance had planned to honor Flett months before his death, says Sue Bradley, owner of the Tinman Gallery on West Garland. Bradley personally knew Flett and featured his work at Tinman. Flett created in many different media, including beadwork and sculpture, but was best known for his ledger art, an American Indian art form that originated in the mid-1800s and involves painting scenes of heroic deeds or sacred visions on pages of U.S. Army ledger books.

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February 22 - March 3, 2013 Respected artist George Flett passed away on Jan. 30 at age 66.

Oscars at the Bing

Flett’s vividly colored ledger art was based on the history and traditions of the Spokane Tribe. He was a wellrespected elder member of the tribe for both his artwork and his gentle personality. Flett’s work has been shown in galleries across the U.S. as well as the Inland Northwest. — CHEY SCOTT

Academy Awards Viewing and Charity Fundraiser

Sunday Feb. 24th 4:00pm

21st Annual Friendship Dance and commemoration of George Flett • Sat, Feb. 23 • Lunch at 10 am, celebration from 12:30-5 pm • Free admission • Northern Quest Pend Oreille Pavilion • 100 N. Hayford Rd., Airway Heights • northwestmuseum.org • 456-3931

For Your Consideration

KERMET APIO WINNER OF THE GREAT AMERICAN COMEDY FESTIVAL

JOE VESPAZIANA PAST WINNER OF THE SEATTLE INTERNATIONAL STAND-UP COMEDY COMPETITION

FRIDAY, MARCH 8TH | 8PM

By Kate Dinnison

Spokane Jazz Orchestra

featuring Deborah Brown

Saturday, March 9 Doors: 7PM | SHOW: 8pm

SONG | The lead singer of King Krule, Archy Marshall (formerly Zoo Kid), is a sweater-wearing, ginger Brit, who you would expect to have a voice like a young Weasley sibling. But when he opens his mouth, the voice of a smooth, chain-smoking, cockney cabbie comes out. Marshall has grown from bedroom mixtapes to releasing his most recent single, “ROCK BOTTOM/OCTOPUS,” which can be likened to that of old Morrissey with a new-wave twist. He recently released two videos to match, in which he champions grungy voyeurism, a nice pairing to his very dark and colloquial lyrics. He layers his vocals with twangy guitar lines and deep bass — for an overall raw, yet addicting, musical effect.

STORE | You can’t neglect cheap, mass-produced disposables for all of your life. So don’t deny yourself the pleasure of laughing at the ridiculous products you see lining the shelves of your local DOLLAR STORE, such as off-brand, deformed Peeps, and find something you didn’t know you needed while you’re at it. This place was the cornucopia of crap we loved as kids; unexpectedly, it still is. I’d pick up some Mexican Guadalupe Veladoras (religious candles) or cheap and easy party favors. Personally, I wouldn’t trust their Dollar Store Brand pregnancy or drug tests, and neither should you. Oh, yeah, did I mention everything is still a dollar?

CLOTHING | To counteract your ethical woes, here’s an option to consume something made in the Northwest. MAKE IT GOOD handsews their delicates and leggings in Portland, Ore. If you opt-in to their Underwear of the Month Club (sold in 3-, 6-, and 12-month increments) you’ll have a nice, fresh pair of undies waiting for you on your doorstep periodically, all made with reclaimed cotton/Lycra blends, and printed using the most eco-friendly inks available. With fun prints for both ladies and gents like a glow in the dark solar system, you won’t regret skipping the Cheese of the Month Club this year.

3rd Annual

GOT TALENT? Tryouts March 1st Deadline to apply is Feb 21, 2013 For rules & application: fulcrumdispute.com Submit your application to: jgilmore@fulcrumdispute.com

Stay at

CA PRIZESH S OF $

1,000, $ 50 & $250 0!

Drink at For Reservations Call: 509.747.1041 or visit www.hotelrubyspokane.com

*A $2 RESTORATION FEE IS ADDED TO EACH TICKET COST.

BINGCROSBYTHEATER.COM

FEBRUARY 21, 2013 INLANDER 23

event

guide

Cloverâ&#x20AC;&#x2122;s orangesicle cake

YOung Kwak photo

A supplement to the inlander

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heaven.

Feb r u a ry

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Why URM Food Service?

“I own a local company that’s been around since 1956. We like doing business with other local companies, like URM. Quality comes first, and then pricing, and URM delivers great local products and competitive price structures. It’s been a good relationship.”

“URM has a wide variety of products and if there’s something we need that they don’t currently stock, they find it for us. They’ve been a great partner working toward a common goal of providing the highest quality that can be found at the best price.”

Randy Ingraham President Longhorn BBQ

Mark Robitaille Silverwood Theme Park

“There’s a definite benefit to working with a local company. URM knows our business intimately. I’m proud that we are supplying a great product, not just nationally, but locally. It’s important to be part of the community and it’s good to have those local relationships.” Barclay Klingel CEO Dennis Dipo President Cyrus O’Leary’s Pies

“We buy exclusively through URM for all our food needs, and we’re well taken care of. Service is high on both of our lists. We expect great service from the people who work for us, and URM provides great service to us.”

“URM deserves much of the credit for the Indians’ success with concessions. They’re dependable and responsive. URM takes pride in the success of our business and we’re proud to say they’re a partner.”

Jeff Condill & Kevin MacDonald Co-Owners Jack & Dan’s Bar & Grill

Chris Duff Vice President & General Manager Spokane Indians

A local legacy of integrity, trust, consistency and value for 90 years!

(509) 467-2755

urmfoodservice.com

Sterling Bank can treat you to Spokane Restaurant Week! Visit a Spokane/CDA area Sterling branch to open a new Everyday Checking or Relationship Checking and receive a Visa® gift card to Restaurant Week.* Qualifying Sterling Branch locations include: Downtown, Spokane Valley, Argonne, Northpointe, Northtown, Manito, Liberty Lake, Medical Lake, CDA Northwood, CDA Sherman, or Hayden

*Offer valid while supplies last. No purchase necessary to enter or win. Sterling/Restaurant Week Checking Promotion begins January 29, 2013 and ends March 2, 2013. Offer is limited to new Sterling Bank checking accounts and does not apply to second or multiple checking accounts, existing accounts or existing accounts that have been closed and reopened. Sterling checking accounts must be opened by end of day on March 2, 2013 at any Spokane area Sterling branch: Downtown, Spokane Valley, Argonne, Northpointe, Northtown, Manito, Liberty Lake, Medical Lake, CDA Northwood, CDA Sherman, or Hayden. Offer is limited to one incentive per individual: (1) Visa® gift card valued at $36 for opening a new Everyday Sterling Checking account with an opening minimum balance of $100 (good for two meals at the $18 level during Restaurant Week) or (1) Visa® gift card valued at $56 for opening a new Relationship Checking account with an opening minimum balance of $100 (good for two meals at the $28 level during Restaurant Week). Visit www.restaurantweekspokane.com for participating restaurants. To be eligible for the incentive, you must open a new personal checking account and enroll in and meet the usage requirements for the following three products at the time of account opening: Online Banking, Online Statements and Check Card. Usage requirements are as follows: Online Banking- enroll in Online Banking, Online Statements- have statements delivered electronically, Sterling Check Card- open a check card. Participants must be U.S. residents and be 18 years or older and accounts must be opened at one of the following Spokane Sterling branches: Downtown, Spokane Valley, Argonne, Northpointe, Northtown, Manito, Liberty Lake, Medical Lake, CDA Northwood, CDA Sherman, or Hayden. Employees of Sterling Bank, its subsidiaries, advertising agency and the immediate family of any such persons (spouse, parents, siblings and children and each of their spouses) and persons living in the households of each of these individuals whether related or not are ineligible to enter and win. Only one (1) account per person is eligible for the Restaurant Week passes. Void where prohibited. Fees may reduce earnings. Offer effective as of January 2013 and is subject to change without notice.

2 INLANDER restaurant week guide 2013

SPOKANE

RESTAURANT WEEK

is proudly brought Scratch is one of 53 eateries participating in the first-ever Spokane Restaurant Week.

What

Restaurant

to you young kwak photo

Week?

Why The Inlander and Visit Spokane want you to go out to eat this week By E.J. Iannelli

ood ideas are often their own best ambassadors. They don’t need “Not only did other people rate our city that way, our own resisomeone to proselytize on their behalf; they speak for themselves. dents rated it that low also,” says Rich Grant, communications direcAnd Restaurant Week, by all accounts, is a good idea. The event tor at Visit Denver. “We wanted to elevate Denver’s reputation as a gives restaurants of all styles and sizes a means to woo customers en city for fine dining, to get people out and talking about restaurants.” masse. In turn, diners will have the opportunity to sample new fare Through determined sponsor collaboration, Denver began — or revisit longtime favorites — at an affordable set price. Tim Zaits own Restaurant Week in 2005 with 84 restaurants. That numgat, who’s credited with co-founding the very first Restaurant Week, ber has now grown to 351, and one week has stretched into two. has been quoted as calling it “a win-win” for everyone involved. “I think we’re now the largest in the country,” Grant says. “We’ve That would explain why a concept that emerged as a four-day progrown phenomenally each year, so the restaurants like to complain that motional stunt during the 1992 Democratic Nait’s too busy. But everybody comes back each year. tional Convention in New York City has since For the residents, it’s something they look forward been eagerly adopted by cities around the world. to all year long. We get a lot of people coming down This year, thanks to a collaborative effort of The from the mountains who want their city break.” Inlander and Visit Spokane, our city can count itself Denver’s success with Restaurant Week is the local scene..................4 among that unofficial list of global participants for one of many examples of how these indepenthe first time. According to T.J. Hake, senior direcdent events have flourished in their respective meet the chefs....................5 tor of business development at Visit Spokane, the cities and contributed to a larger phenomenon. decision to launch Restaurant Week here was a reHake looks to Denver and sees no reason why sponse to a “larger trend” that couldn’t go unnoticed. Spokane, which has a metropolitan area just oneeye-catching dishes...........8 “If you look over the past few years, Restaurant quarter the size, couldn’t expect similar results. Week events have evolved and spread throughout “Before we even had a full restaurant list and the country,” he says. Some weeklong events have menus,” Hakes says, “people throughout the Northmake a night of it..............9 turned into months. Some have become biannual west were calling me because they wanted to plan celebrations of local cuisine. And when Seattle beaccordingly. We’re extremely excited to have 53 the week’s menus.............10 gan enjoying its own pair of Restaurant Weeks in restaurants in our first year. In the next couple 2010, it seemed self-evident that Spokane should of years we could probably even double that.” follow suit. Organizers at both The Inlander and Visit Spokane were Experimentation and socialization are clearly part of the event’s conpleased to see 53 restaurants — more than initially anticipated — register tinued and ever-widening appeal. “In Spokane, Restaurant Week will to offer fixed-price menus for a 10-day period beginning on Feb. 22. give people two attractive price points — $18 or $28 — to allow them to “When you look at the culinary establishments we have try restaurants they haven’t been to,” Hake says. “Instead of a fast food in our area, they’re just as good, if not better than Seattle. A restaurant, they can go to a steakhouse or a fine-dining establishment.” good portion of Spokanites can vouch for that,” says Hake. And thanks to the prix fixe menu, diners can feel more comfortable about Ten years ago and about 1,000 miles away, the staff of Visit going along with friends, colleagues, neighbors or extended family. Denver found themselves in a similar — though slightly more pressNow that opening night is finally here, all that’s left is for loing — situation. Travel + Leisure magazine had just rated the Milecal restaurants to brace for the onslaught. “Everybody’s excited,” High City a mere 24th out of the top 25 cities in terms of fine dining. says Hake. “I’m looking to hit as many restaurants as I can.” n

inside

BON APPETIT!

restaurant week guide 2013 INLANDER 3

Tim O’Doherty, owner of O’Doherty’s Irish Grille, is part of a local dining industry that employs 18,200 people.

State

the

Young Kwak photo

Restaurant

Spokane’s dining scene is growing and diversifying to offer new food trends By Chey Scott

pokane is sometimes criticized for being a little behind the latest trends, but a draw for the foodie tourist by the variety offered in the Spokane market,” she the Lilac City’s dining scene is a lot more progressive than most might think. says. Long-time players in the local restaurant industry agree that Spokane stands Over the last three years a total of 48 new dining establishments opened for out as a food hotspot for locals and visitors alike. Continued growth and diverbusiness in Spokane County. During the same period, countywide annual ressification of the types of restaurants here in recent years also serve as promising taurant sales increased by 7.6 percent, with total restaurant sales for the county’s indicators things have come a long way, but that there’s still room to grow. 815 restaurants reaching $617.7 million last year. Longtime restaurant owner Tim O’Doherty, who’s worked in the business And while the number of new places to eat includes both chains and locally for more than three decades now, says he believes a big factor that’s helped Spoowned establishments, Spokane is still home to more independently owned reskane’s restaurant industry expand and flourish is the city’s vibrant downtown taurants than national chains, says Kennedy. core. O’Doherty opened downtown mainstay O’Doherty’s Irish Grille at 525 W. The area’s restaurant and food industry is the Spokane metro area’s third Spokane Falls Blvd. more than 20 years ago and added a North Side location, at largest employer with an estimated 18,200 workers, according to U.S. Bureau of 10208 N. Division, in 2010. Labor Statistics data from May 2011. “I think Spokane should be congratulated because we have Restaurant owners are increasingly forced, however, to done a good job of keeping a downtown core the city values,” use more of their budget for both rising labor and food costs, he says. “That’s something that’s remained consistent, and Get the scoop on the local food scene which means many restaurants are operating with fewer emthere are so many cities where the downtown core is a ghost with our Entrèe newsletter. Visit ployees or have no choice but to increase menu prices — or Inlander.com/newsletter to sign up. town.” both, according to information tracked by the Spokane WRA. During the past several years — as both the national and Because of Washington state’s highest-in-the-nation minilocal economy have struggled to revive — the Inland Northwest has welcomed mum wage, restaurants in Spokane and across Washington are also seeing much some innovative food newcomers, but also continues to celebrate local restaulower profit margins than the national average of a 3.5 percent, says Donna Tikrant industry stalwarts like The Davenport, Masselow’s, Clinkerdagger and ker with the Spokane WRA chapter’s office. Churchill’s, to name a few. Even with the more recent economic woes, Spokane’s restaurant industry “The Spokane restaurant scene has evolved over the past 10 years to inhas chosen to band together, rather than let aggressive competition define the clude a broader spectrum of culinary experiences,” says Tami Kennedy, general local marketplace, says Kennedy. manager with the Spokane branch of Bargreen Ellingson, a Tacoma-based food “There is a familial sense of support and belonging in our industry that enservice equipment supplier. Kennedy is also on the board of the Washington courages operators to reach out to one another for assistance, advice and even Restaurant Association’s Spokane Chapter. equipment to fulfill the needs of the marketplace,” she says. “Non-existent is the “This increased diversity supports not only the local palate, but also creates aggressive competition found in most industries.” n

entrée

4 INLANDER restaurant week guide 2013

MEET YOUR CHEF

PATRICK

Patrick Fesher, executive chef at Hay J’s Bistro, says Restaurant Week is a way to introduce diners to new cuisine. Young Kwak photo

FESCHER

Hay J’s Bistro INLANDER: How long have you been cooking? FESCHER: I started at Percy’s in the Valley when I was 16 or so. I actually started as a dishwasher then I worked my way up. And how long have you been cooking at Hay J’s? You’re a co-owner, aren’t you? Yeah. Me and my mom, she’s my partner. We’ve been open, well in May, it’ll be seven years. Are there challenges in coming up with a fixed-price menu? No, there aren’t really any challenges. We have winemaker group dinners that have fixed-price menus. I guess, maybe, the biggest challenge would be timing because there’s different courses so timing between the starter, the entrée, the dessert. Quite honestly, we’ve done lots of winemaker dinners and stuff like that, but that’s where everyone is eating at the same time. When people order at different times, that’ll be little bit trickier — all the starters coming out at different times. Your restaurant is in between Spokane and Coeur D’Alene. Who are you hoping to attract during Restaurant Week? Hopefully new guests. We are actually really busy with what we have right now — mostly from Liberty Lake, Post Falls, the Valley, we do get a lot from downtown Spokane, but I would say our base is the Liberty Lake area. We decided this could be a way to see if there’s new blood out there

and we could get new guests to come in and then come back more regularly. What are the items that you’ll have on the menu and what inspired you to create those items? The entrees are the parmesan encrusted halibut, our bistro medallions which are medallions of beef with cabernet demi-glace and gorgonzola cheese. Those two items have been on our menu since we first opened, and they are actually our most popular items. They are well liked because, well, they’re not too scary or anything. They are very people-friendly. There’s nothing crazy about it. The ingredients that are in it, everybody knows. We use the highest quality products available. They’re kind of like comfort foods. We also have wild salmon and the shellfish with pappardelle. These are items that people love. If I took them off [the menu], people would come here and kill me. Is this the kind of food you normally eat yourself? When I go out to eat, this is the kind of food that I look forward to having. And how would you describe it? People ask me that all the time and I don’t have a definitive answer. I would say, contemporary American or ordinary comfort food, but done very well. INTERVIEW BY ANNEMARIE C. FROHNHOEFER

restaurant week guide 2013 INLANDER 5

Manito Tap House’s Executive Chef Branden Moreau is a graduate of Le Cordon Bleu program. Young Kwak photo

MEET YOUR CHEF

BRANDEN

MOREAU

Manito Tap House INLANDER: What got you interested in Restaurant Week? MOREAU:Well, I’ve done this event in Seattle. It was incredibly popular.

through culinary school was at the Venetian, in Las Vegas, at Bouchon, Thomas Keller’s restaurant. That was a great experience and made me the chef I am today.

Are you expecting that same kind of popularity here in Spokane? Absolutely. I think it’s a great event for any restaurant to do. For me, I want to showcase menu items. I put up my steak and my pork chop. I feel that those are some really great entrees. They’re on my menu all the time and then the mushroom risotto that I’m featuring is a special that I’m doing for [Restaurant Week]. I have three options for each course that happen to be gluten-free. I wanted to take that into consideration. I am a certified food allergy specialist through the Washington Restaurant Association, and that’s something that I take a lot of pride in. I’m very prideful that I cook here, everything’s made from scratch. … I want to showcase things that make the Manito Tap House the Manito Tap House.

What was your inspiration for the black boar truffle risotto? We haven’t done anything with mushrooms for a while and we just got a good hook on local mushrooms and I’m interested in seeing what they can provide for us. Myself and my management team in the kitchen, we sit down at a table and I bring to the table what is available right now and [ask] what do we want to play with? Then, how are we going to cook this? There’s so many ways that people cook food. It’s about finding the correct technique to cook. Even just the potatoes on the plate. What is the texture that we want? Do we want them roasted? Do we want them mashed? Sliced thin? It gets down to that level. It’s not, ‘Let’s mix up a plate and call it good.’

How long have you been cooking? I’ve been cooking for, let’s see. I’m 26 and I got my first job when I was 15.

You mentioned beer dinners and pairing food with beer. Are there any beer pairings that you would recommend for this menu? I don’t know what beers we will have available then, but we do have a certified cicerone on staff, which is kind of like a beer sommelier, that’s our owner [Patrick McPherson], and we have two cicerones in training. There will be no problem pairing beer with whatever you’d like. Don’t be afraid to ask. That’s why we’re here. INTERVIEW BY ANNEMARIE C. FROHNHOEFER

Was that here in Spokane? Yes, it was. I’ve worked with very reputable chefs in Spokane, at very reputable restaurants. I went to culinary school at Western Culinary Institute in Portland, Oregon, the Le Cordon Bleu program. My internship

6 INLANDER restaurant week guide 2013

Max at Mirabeau’s Charles Curtis says the availability of locally sourced food makes Spokane a hot dining spot. Young Kwak photo

MEET YOUR CHEF

CHARLES CURTIS G A R T H H I C K S FOOD

CHEF AND BEVERAGE DIRECTOR

Max at Mirabeau INLANDER: How long have you been cooking? Curtis: I’ve been cooking 20 years now. Hartford, Connecticut, worked there for a little while. Virginia Beach, worked there for a little while. University of Montana, worked there for a while. Got my culinary degree down in Arizona and then moved up here. And is Restaurant Week something you’ve ever done before? Hicks: I’ve lived in three or four different cities that have had a restaurant week and I like that this is opening here. Spokane is a community that tends to, when there are community things, to get behind them. We’re a proud community. You can get a lot of cool food here. There’s a lot of fun stuff for us to play with in Spokane. What challenges did the fixed-menu present? Curtis: There wasn’t a whole lot of challenge, quite honestly. We have such a large, vast menu to play with. It was just trying, initially, to stay within the price-point, but really, a lot of our dishes are already nice and easy to figure out at that price point. So, really it’s been a lot of fun. Are you featuring mainly menu items that you already have or are you featuring anything new? Curtis: Little bit of both. We have Cougar Gold salad which is kind of a signature dish that we have here. You’ve got your spinach, your golden cheese, a honey lavender dressing that goes over the top. Hicks: When we were putting together the menu we wanted to fea-

ture what we source locally. Cougar Gold salad has apples from Washington in it. It has cheese from Washington State. We have cake that’s made from Fred Fleming’s flour, The Shepard’s Grain. Since this restaurant is in a hotel, you must see a lot of people from out of town. Are you hoping to appeal to a more local crowd? Hicks: In my mind this is an opportunity to create community. We’re not your typical hotel restaurant. We would be a stand-alone, award-winning restaurant without our hotel here. We have a 105-item dinner menu. So we have something for everyone. We often do price-fixed menus for different events. How do you manage such a large dinner menu? Curtis: Realistically, it’s surrounding myself with good team members that like to have fun with cooking. The kitchen crew is absolutely phenomenal. Some people might get a little frustrated with how much scratch cooking we do, but if you know what you are doing, it’s really fun. Which featured item are you most looking forward to? Curtis: Quinsotto is definitely a nice one. Gluten-free, dairy-free. Most people hear that and they’re like “ack,” but try it — coconut milk, three different kinds of quinoa in there, lentils are in there, very colorful. Very spring-y, the flavors that come out. Very nice. INTERVIEW BY ANNEMARIE C. FROHNHOEFER

restaurant week guide 2013 INLANDER 7

MENU HIGHLIGHTS

C a ught

Our

Eye

Just a few items that jumped off the menu at us

APPETIZERS

V E G E TA R I A N

Post Street Ale House Choose a Sampler Flight of 3 Micros or a Pint Menu says: Pick from our featured Spokane breweries, including choices like 12-String’s G-String Blond, No-Li’ Brewing’s Wrecking Ball Imperial Stout or Wallace Brewing’s Red Light Irish Red. We say: Beers count as appetizers, so go ahead.

Maggie’s South Hill Grill Eggplant Parmesan Menu says: Just that, “eggplant parmesan.” We say: Maggie’s is a South Hill favorite and a place that knows how to treat vegetarians right.

Ripples Riverside Grill Gorgonzola-Bacon Fresh Cut Fries Menu says: Our fresh-cut russet fries topped with gorgonzola crumbles, bleu cheese sauce and crispy bacon bits. We say: Ripples’ menu for Restaurant Week has some gems on it, but don’t overlook this seemingly simple first course. Thai Bamboo Butterfly Wontons Menu says: Hand-rolled crabmeat and cream cheese wontons, deep-fried to a golden brown. We say: Any meal that begins with wontons is a good one.

CLASSICS Luigi’s Sardinia Old-Fashioned Spaghetti Menu says: Bacon, onions, garlic and wine sautéed with ground and link sausage, then simmered in our marinara sauce. We say: Sometimes you need to go with a meal you know and love. Prospectors Chef Paloma’s Ribeye Menu says: Hand cut from aged prime rib roast, basted with our garlic au jus and topped with onion rings. Served with a loaded baked potato and seasonal vegetables. We say: You read that correctly — there are onion rings on top of this cut of meat. That’s true comfort food. Windows of the Seasons Seared Salmon Menu says: Seared salmon on lobster risotto with wilted greens and lemon vinaigrette. We say: Lucky for us, salmon is a classic in our region, but pairing it with a lobster risotto is definitely creative. And you get to eat it while enjoying Windows’ awesome view of the river.

8 INLANDER restaurant week guide 2013

Saranac Public House Gnocchi Menu says: House made vegan potato gnocchi tossed in warm thyme vinaigrette with a lemon cashew cream sauce. We say: Not only is this creative take on pasta vegetarian, it’s also one of the only vegan options on the collective Restaurant Week menu. Laguna Café Laguna Shrooms Menu says: Jumbo mushrooms stuffed with our house-made spinach artichoke stuffing topped with aged shaved Parmesan and served with house-made crostini. We say: When a mushroom can become a savory appetizer like this, it’s a special occasion.

SEAFOOD Hills’ Restaurant Smoked Salmon Fettuccine Menu says: Fresh pasta is the key, then add a generous amount of smoked Alaskan salmon, garlic, a little white wine, some rich cream, rooftop herbs and spices and it’s dinner. We Say: Pasta and salmon? Why not?

Take a look at the Sardinia Old Fashioned Spaghetti from Luigi’s. Young Kwak photo

Italia Trattoria Pan Seared Golden Trout Menu says: Smoky potato ragu, pancetta and warm spinach salad, capers, pine nut and sundried tomato sauce. We say: If you haven’t been to this Browne’s Addition spot, this sounds like the perfect dish to make the introduction. The Safari Room Teriyaki Salmon Filet Menu says: Pan-roasted wild Alaskan salmon filet topped with ginger teriyaki sauce served with rice and seasonal vegetables. We Say: The Davenport’s family of restaurants knows how to impart Northwest influences to their food, and this is as tasty an example of that as you’re likely to find.

DESSERT Mustard Seed Snickers Pie Menu says: Chocolate, caramel and peanuts, just like the candy bar, only better! We say: Pies are delicious and so are Snickers bars. There is no way this isn’t awesome. Tomato Street Burnt Creme Brulee Menu says: Smooth sweet cream custard topped with caramelized sugar (gluten-free). We say: A custardy dessert is a perfect complement to a hearty Italian meal. Twigs (Five locations — Downtown, South Hill, Wandermere, North Side and Spokane Valley) Chocolate Peanut Butter Mousse Cake

Menu says: Crisp Oreo crust filled with a creamy peanut butter mousse, covered in a rich chocolate glaze with peanuts and whipped cream. We say: The fact that there’s a Twigs in every corner of town makes this even more appealing.

M E AT Casper Fry Josper Roasted ½ Chicken Menu says: Comes with smoked potatoes, locally sourced vegetables and natural jus. We say: Casper Fry made one of the biggest splashes of any newcomer to the Spokane dining scene last year, and since opening, they’ve proved that chicken, however they happen to cook it, is their specialty. Churchill’s Steakhouse Braised Beef Short Ribs Menu says: Braised and slow-roasted short ribs with root vegetables and mushrooms served in a rich demi-glace over wheat, barley and lintel pilaf. We say: You’ll likely be tempted to go for the prime rib-eye also featured on the menu, but Churchill’s knows its way around a cut of beef and these ribs sound excellent. Clover Stuffed Chicken Breast (Gluten-Free) Menu says: Pesto, fontina, roasted red peppers, bacon, mashed potatoes, lemon butter sauce. We say: This chicken sounds amazingly succulent, and we recommend you pair it with one of Clover’s signature cocktails. n

events

Dinner

and

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Events to check out before or after your Spokane Restaurant Week dinner Campout at the Lincoln Center For one night only, The Lincoln Center, 1316 N. Lincoln St., is becoming a participant of Restaurant Week. This event, brought to you by the venue’s Connoisseur’s Club, features a threecourse menu priced at $28 per person. Fri, Feb. 22 from 6 pm-11 pm. The Drowsy Chaperone The Civic presents a musical comedy about gangsters, booze and romance in the 1920s. Feb. 22-Mar. 17. Thurs-Sat at 7:30 pm, Sun at 2 pm. $22$29. Spokane Civic Theater, 1020 N. Howard St. spokanecivictheatre.com (325-2507) Where to Dine: Clinkerdagger, 621 W. Mallon Ave. Chippendales This steamy, all-male revue is a ladies’ favorite and could be a great cap to Girls Night Out. Feb. 22 at 7:30 pm. $20-$25. Ages 21+. Northern Quest Resort & Casino, 100 N. Hayford Rd. northernquest.com (4816700) Where to Dine: The Q, 100 N. Hayford Rd., Airway Heights. Spokane Chiefs Nothing’s better than watching large men exercise, bashing into one another repeatedly, while you kick back and wash down your dinner with a few brews. Chiefs vs. Kamloops Blazers and Breast Cancer Awareness night. Feb. 23 at 7 pm. $9-$21. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) Where to Dine: Charley’s Grill and Spirits, 801 N. Monroe St. Spokane Symphony End a night of sophistication, well, with more sophistication; listening to the symphony’s classics concert series, “Rodrigo’s Guitar Concerto,” featuring master guitarist Jason Vieaux. Feb. 23 at 8 pm and Feb. 24 at 3 pm. $14-$44. Martin Woldson Theater at The Fox, 1001 W. Sprague Ave. (624-1200)

Where to Dine: The District Bar, 916 W. 1st Ave.

Where to Dine: Windows of the Seasons, 303 W. North River Dr.

Andrew McChesney The local author will talk about the first book in his series “Beyond the Oceans Edge.” Feb. 24 at 7 pm. Free. Auntie’s, 402 W. Main Ave. auntiesbooks.com (838-0206) Where to Dine: Herbal Essence Cafe, 115 N. Washington St.

The Price is Right Live Here’s a chance to win some prizes as part of a live audience — no studying required. Feb. 27 at 7:30 pm. $43-$53. Martin Woldson Theater at The Fox, 1001 W. Sprague Ave. martinwoldsontheater. com (624-1200) Where to Dine: Stacks at Steamplant, 159 S. Lincoln St.

Oscars at The Bing Watch the 85th annual Academy Awards on the big screen with food, refreshments and prizes. Feb. 24 at 4 pm. $10 donation at the door benefiting KYRS Radio, SpIFF and The Lands Council. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com Where to Dine: Anthony’s at Spokane Falls, 510 N. Lincoln St. Harlem Globetrotters Watching these basketball wizards sure will make you glad you’re sitting fat and happy in the Arena seats. Feb. 26 at 7 pm. $20-$90. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) Where to Dine: Central Food, 1335 Summit Parkway Gonzaga Visiting Writers Series End your night with poetry by Nikky Finney (above right), an award-winning poet whose work focuses on social justice. Feb. 26 at 7 pm. Free and open to the public. Gonzaga University, 502 E. Boone Ave. gonzaga.edu/readingseries (313-6681) Where to Dine: Clover, 911 E Sharp Ave. Yo Gabba Gabba Live Believe it or not, Yo Gabba Gabba is fun for both adults and kids, plus rap legend Biz Markie is now a band member. Feb. 27 at 6 pm. $26-$46. All-ages. INB Performing Arts Center, 334 W. Spokane Falls Blvd. (279-7000)

Speech and Debate at Interplayers Enjoy this dark comedy about teenagers discovering secrets about one of their teachers via social networking. Feb. 28-March 16. Join the conversation on Thurs-Sat at Twitter and Instagram! 7:30 pm; Sun at 2 pm and select special showings on March 6 and 13 at 7:30 pm and March 9 and 16 at 2 pm. $15-$28. Interplayers Theatre, 174 S. Howard St. interplayers.org (455-7529) Where to Dine: Twigs (South Hill or downtown), 4320 S. Regal St. or 808 W. Main Ave.

#SPOKANERW

Cafeteria Man This documentary focuses on public school lunch reform, has been selected for many film festivals and even features the First Lady. We recommend that you watch it before dinner — you’ll skip the burger and think gourmet. Feb. 28 at 6 pm. Free. The Book Parlor, 1425 W. Broadway Ave. (328-6527) Where to Dine: Rock City Grill, 808 W. Main

Feb. 22-March 3 Northwest Bach Festival Go to the festival’s opening concert featuring the Bach Festival Orchestra and Chorus conducted by the festival’s celebrated, outgoing artistic director Gunther Schuller, and confess your sin of gluttony while you’re at it. March 2 at 8 pm. $15-$30. St. John’s Cathedral, 127 E. 12th Ave. nwbachfest.com (326-4942) Where to Dine: Maggie’s South Hill Grill, 2808 E. 29 Ave. Savion Glover’s SoLe Sanctuary One of the most acclaimed contemporary American tap dancers is making a visit to The Fox. March 2 at 8 pm. $25-$40. Martin Woldson Theater at The Fox, 1001 W. Sprague Ave. (624-1200) Where to Dine: Steelhead Bar and Grille, 218 N. Howard St. Swing Dance Club Learn to swing with your friends or a date, and burn off that delicious dinner while you’re at it. March 3 from 6 to 10 pm. $5-$8. German American Society Hall, 25 W. Third Ave. spokaneswingdanceclub.org (954-2158) Where to Dine: Downriver Grill, 3315 W. Northwest Blvd. Spokane Youth Symphony The annual Concerto Competition features members of the youth symphony performing as soloists. March 3 from 6-8:30 pm. Free. Davenport Hotel, 10 S. Post St. spokaneyouthsymphony.org (448-4446) Where to Dine: Safari Room, 111 S. Post St. n

Comedian Bill Engvall Trek out to the casino for some laughs after (or before) dinner. March 2 at 7:30 pm. $50-$90. Northern Quest Casino, 100 N. Hayford Rd. northernquest. com (481-6700) Where to Dine: Remington’s Ramada, 8909 W. Airport Dr.

restaurant week guide 2013 INLANDER 9

It’s a good idea to make reservations

Menus are also online for easy browsing restaurantweekspokane.com

GET HUNGRY. Look through Restaurant Week menus to figure out what sounds tasty.

HOW IT WORKS

PICK A RESTAURANT AND GO. You don’t have to do anything ahead of time, though it’s a good idea to make reservations. Then just head on over to the restaurant.

Participating in Spokane Restaurant Week is no harder than going out to dinner. Here’s how it works.

R e s ta u r a n t p r i c e pa g e Bistango Martini Lounge Charley’s Grill & Spirits District Bar, The Herbal Essence Cafe Hugos On The Hill Longhorn Barbecue Luigi’s Italian Restaurant MacKenzie River Pizza, Grill & Pub Maggie’s South Hill Grill Mustard Seed O’Doherty’s Irish Grille Peppers Grill & Bar Post Street Ale House Q, The Remington’s @Ramada Spokane Airport Ringo’s Little Vegas Casino Ripples Riverside Grill Safari Room Fresh Grill and Bar, The Saranac Public House Stacks at Steam Plant Steelhead Bar & Grille Thai Bamboo Restaurants Tomato Street Twigs Bistro and Martini Bar

$18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18 $18

11 12 13 14 14 15 16 15 16 17 17 18 18 18 19 19 19 20 20 21 21 21 22 22

Anthony’s at Spokane Falls Casper Fry Central Food Chaps Churchill’s Steakhouse Ciao Mambo Clinkerdagger Clover Downriver Grill Hay J’s BIstro Hills’ Restaurant and Lounge Italia Trattoria Laguna Cafe Lincoln Center Spokane, The Manito Tap House MAX at mirabeau Palm Court Grill, The Prospectors Bar and Grill Rock City Grill Rusty Moose Scratch Restaurant Spencer’s For Steaks And Chops Windows of the Seasons

10 INLANDER restaurant week guide 2013

$28 10 $28 11 $28 11 $28 11 $28 12 $28 12 $28 12 $28 13 $28 13 $28 13 $28 14 $28 14 $28 15 $28 16 $28 16 $28 17 $28 17 $28 18 $28 19 $28 20 $28 20 $28 21 $28 22

The price is listed with each menu

EAT. Each restaurant’s menu has three courses included in your meal, typically with multiple options for each course.

DRINK UP. Restaurants are encouraged to have local wines and beers available.

UPGRADE. Some places may have add-ons or upgrades for a clearly marked additional cost.

$28

Menus

$18

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $18 or $28 per person.

LISA WAANANEN ILLUSTRATION

PAY (AND TIP). You already know the cost of your meal, but you may have ordered drinks or other items. And don’t forget to tip!

REPEAT STEPS 1-5. Until this year’s Restaurant Week ends March 3.

Anthony’s At spokAne FAlls |

328-9009 | anthonys.com

Overlooking the beautiful Spokane River and upper falls, Anthony’s features fresh Northwest seafood and produce. Downtown

510 N LiNcoLN St | MoN-thurS 4-9:30pm, fri-Sat 4-10:30pm, SuN 3-9pm

CRiSpy COCONut pRAwNS: Served with

ginger plum dipping sauce.

HAwAiiAN AHi NACHOS: Fresh ahi served poke style on homemade taro chips with wasabi aioli.

CRiSpy CAlAmARi: Served with lemon aioli.

wild AlASkA SilveR SAlmON: Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc. Served with seasonal vegetable and garlic mashed potatoes. FReSH pACiFiC mAHi mAHi: Chargrilled and

finished with macadamia nut butter. Served with seasonal vegetables and almond basmati rice pilaf.

dOuble R RANCH SigNAtuRe tOp SiRlOiN:

A hand-cut top sirloin, grilled to your liking. Served with seasonal vegetable and oven roasted Yukon Gold potatoes.

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Cuisine

per person

Seafood

ANtHONy’S buRNt CReAm: Our traditional silky rich vanilla burnt cream with a crisp caramelized sugar crust topping.

bAiley’S iRiSH CReAm CHOCOlAte mOuSSe: Anthony’s signature recipe! CHOCOlAte CHip CHeRRy iCe CReAm FROm bRAiN FReeze: A seasonal favorite

from Spokane’s own micro creamery.

Bistango Martini Lounge |

624-8464 | bistangolounge.com

per person

Escape the ordinary at Bistango! Voted Spokane’s Best Cocktails five years running, with specialty beer, wine and a full dinner menu! Downtown

Cuisine

108 n Post st | Mon-sat 5PM-9PM

GrECian Salad : Greens, tomatoes, and

kalamata olives tossed in our house vinaigrette

HummuS : Traditional with grilled pita Soup di Jour : Housemade Greek Lentil Soup, balsamic drizzle

Fusion

CHiCkEn Satay : Grilled chicken breast skewer served with Basmati rice and finished with Peanut sauce

tiramiSu martini : Italian liquor, Cream

CoConut SHrimp : Jumbo shrimp lightly coated and served with Basmati rice and sweet chili sauce

muddled limes and a Splash of cream and graham cracker rim

BEEf kaBoB : Grilled Beef tenderloin basted in

CHoColatE CrEam piE martini : Coco

garlic sauce and served with aged blue cheese fries

kEy limE piE martini : Stoli Vanil Vodka,

Vodka, Frangelico shaken and whipped!

*Additional Item Available

Casper Fry |

LOUNGE & GRILLE

De Coco and espresso

HAPPY HOUR WEDNESDAY - SATURDAY DRINK SPECIALS $3 HOUSE WINE • $3 HOUSE DRAFT BEER • 4PM-6PM 2-FOR-1 APPETIZERS • 5PM-7PM

(509) 838-5211 • 8909 Airport Drive, Spokane

535-0536 | casperfry.com

AT THE AIRPORT RAMADA

per person

Farm inspired, Southern crafted, American True Food. We serve fresh, all natural, local produce and meats as much as possible. south

Cuisine

928 S Perry St | Sun 4pm-close, mon 5pm-close, Wed-SAt 5pm-close

AmericAn

Smoked TrouT CroSTini: arugula, onion

JoSper roASTed 1/2 ChiCken: smoked

kenTuCky BourBon peCAn pie: with

BiB LeTTuCe GArden SALAd: Perry St. Market veggies, creole mustard vinaigrette

FLAT iron STeAk: Misty Isle all natural beef, sweet potato hash, local market veg, spicy creole BBQ sauce

deviL’S Food ChoCoLATe BeeT CAke:

confit, parsley oil

BuTTernuT SquASh Soup: cinnamon

potatoes, local market veg, natural jus

caramel sauce

Georgia peanut buttercream, chocolate buttercream frosting

apples, nutmeg creme

Central Food |

315-8036 | www.eatcentralfood.com

Neighborhood restaurant serving breakfast, lunch and dinner 7 days a week. downtown

Cuisine

1335 W Summit PkWy | Sun-thurS 5-9Pm, Fri-SAt 5-10Pm

Thai Beef CarpaCCio

idaho STurgeoN: with Braised Fennel and Tomato-Saffron Consomme

per person

AmericAn

Curry ChoColaTe Cake: with Pumpkin

Ice Cream

Space is limited, make your Spokane Restaurant Week reservations early! 509-926-2310 Contemporary Americana Cuisine and Full Service Bar 21706 E. Mission Ave • Liberty Lake • DineLibertyLake.com

Chaps |

624-4182 | chapsgirl.com

Big, homey breakfasts, hearty lunches and casual dinners, always with homemade desserts and pastries. Downtown

4237 S cheney SpokAne rd | Wed-SAt 4:30pm-9pm

Baked artichoke heart spread: with

grilled ciabatta bread

Cuisine

AmericAn

stuffed pork chop: served with mashed potatoes and a seasonal vegetable

marquise: A dark chocolate mousse cake enrobed in chocolate ganache

Grilled salmon: with cucumber dill slaw, rice

red VelVet cake

pilaf and oven roasted brussels sprouts

Support your local distillery

per person

DRINK LOCAL

PICK UP A BOTTLE OF YOUR FAVORITE AT THE DISTILLERY [drink responsibly]

DRY FLY

VODKA | GIN | WHISKEY | BOURBON

509-489-2112 | DRYFLYDISTILLING.COM | 1003 E. TRENT # 200 | SPOKANE

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restaurant week guide 2013 INLANDER 11

Charley’s Grill & spirits |

328-8911 | facebook.com/Charleys.Grill.Spirits

Charley’s is a gathering place where you can enjoy quality, affordable food and drink in a casual, friendly atmosphere. Downtown

Cuisine

801 n monroe St | mon-SAt 4pm-9pm

PaCifiC Northwest smoked salmoN CrostiNi: served with a dill cream cheese ClassiC Caesar: Romaine lettuce tossed

with our own Caesar dressing, homemade herbal croutons with grated Parmesan cheese.

souP of the day

usda Grilled toP sirloiN: with a rosemary:green peppercorn infuse pan jus. With roasted garlic Parmesan mashed potatoes and and daily house vegetables. roasted VeGetables stuffed maNiCotti:

per person

AmericAn

PumPkiN CheeseCake PeaNut butter Pie browNie iCe Cream martiNi

Oven candied carrots, celery, onions, peppers, folded with garlic ricotta stuffed in a pasta shell. Topped with house marinara and Italian cheese.

PaN roasted airliNe ChiCkeN breast:

smothered in a stoneground mustard apple pan jus, over herb roasted potatoes and vegetables.

ChurChill’s steakhouse |

474-9888 | churchillssteakhouse.com

per person

Named to Prime Time’s Top 10 USDA Steakhouses in America, Churcill’s exclusively serves 100% USDA Midwestern Prime, corn-fed beef. Downtown

Cuisine

165 S PoSt St | Mon-thurS 4-10PM, Fri-Sat 4-11PM, Sun 3-9PM

ClASSiC CAeSAr SAlAD: Crisp Romaine Lettuce tossed in our Housemade Caesar Dressing with Herbed Croutons, shaved Reggiano Parmigiano Cheese, garnished with White Anchovie Fillet and Lemon. WeDge SAlAD: Iceberg Lettuce Wedge graced with Diced Tomato, Bacon, and Green Onion. Choice of House Made Bleu Cheese, Ranch, or Vinaigrette Dressing.

lobSTer biSqUe SoUP: Traditional Bisque

finished with minced Lobster and Creme Fraiche.

Ciao MaMbo |

USDA PriMe 12oz ribeye STeAk: Served with Garlic Mashed Potatoes and Sugar Snap Peas. MArylAND blUe CrAb CAke: A souffle of Crab

served over our Potato Pancake, Spinach Florentine, and seared Heirloom Tomato slice, served with Dijon Cream. Accompanied by Braised Fennel Root and Leek Concasse with Wild Mushrooms Coupe.

brAiSeD beef ShorT ribS:Braised and slow roasted Short Ribs with Root Vegetables and Mushrooms served in a rich Demiglace over Wheat, Barley, and Lintel Pilaf.

freNCh ChoColATe CAke: Rich,

Housemade Chocolate Cake, coated in Dark Chocolate, served with Chocolate Mousse over Creme Anglaise.

five lAyer CoCoNUT CAke:Moist, House Made, Coconut Cake layered with Coconut Pecan Custard, Iced with Coconut Cream Cheese Frosting coated with Toasted Coconut Flakes. NeW york STyle CheeSeCAke:Our own Cheeseake baked in a Cookie Crust.

315-4447 | www.ciaomambo.com

With creative twists on classic recipes, there’s something for everyone in the family at Ciao Mambo. Your table is waiting! Downtown

818 W RIveRsIde ave, ste a | sun-thuRs 3:30-9pm, FRI-sat 3:30-10pm

boCConCini fritti: fried fresh mozzarella, herbed bread crumbs, spicy marinara brusChetta: toasted bread, ricotta, extra virgin olive oil, basil, tomatoes, lightly seasoned plus ChoiCe of… toMato basil soup: sweet tomato bisque,

parmesan polenta cake

Cesare: romaine, mushrooms, black olives, parmesan

Cuisine

ItalIan

pistaChio iCe CreaM: drizzled balsamic glaze with a complimentary glass of brocheto dessert wine for 21 and older

linguine arrabbiata: spicy Italian sausage

Zeppolis: with raspberry and caramel

and fire roasted peppers tossed in a zesty marinara sauce

dipping sauces. served with a complimentary glass of brocheto dessert wine for 21 and older

ManiCotti: fresh pasta stuffed with ricotta, mozzarella, parmesan then baked in our brick oven sun dried penne: grilled chicken, sun-dried tomatoes, broccoli, gonloe oil

328-5965 | www.clinkerdagger.com

621 W Mallon St | Mon-thur 4:30-9pM, Fri-Sat 4-9:45pM, Sun 3-8pM

Cuisine

per person

SteakhouSe

greens, shaved Asiago, Parmesan

natural au jus & atomic horseradish

RoCk SAlt RoASted PRime RiB: served with

oRigiNAl BuRNt CReAm: Rich vanilla

BRoAdwAy PeA SAlAd: Water chestnuts, bacon & creamy pepper dressing

RoASted ChiCkeN dijoN: Garlic, parmesan & breadcrumb crusted breast of chicken served with bacon leek wilted spinach and smashed potatoes.

AmARetto ChoColAte mouSSe: Ama-

New eNglANd ClAm ChowdeR: Rich cream, red potatoes, white wine.

12 INLANDER restaurant week guide 2013

per person

parmesan sauce with pancetta, prosciutto, peas, mushrooms, aged parmesan

A classic, award-winning American grill located in downtown Spokane with an incredible view of the Spokane River.

ClASSiC CAeSAR SAlAd: Crisp romaine

fettuCCine alla lulabella: creamy

Clinkerdagger | downtown

SteakhouSe

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hAzelNut SAlmoN: Grilled filet of salmon glazed with roasted hazelnut butter.

custard with a caramelized sugar crust.

retto infused rich dark chocolate mousse

Clover |

487-2937 | cloverspokane.com

Thoughtful food, fine cocktails, gracious hospitality. Clover transforms your dining experience. Downtown

Cuisine

913 e ShArp Ave | DAily 4:30pm-9pm

TomaTo Bisque Clover salad: citrus vinaigrette, mixed

greens, Parmigiano Reggiano, spiced candied pecans

Caesar salad: Caesar dressing, Romaine, Parmigiano Reggiano, house croutons

per person

AmericAn

sTuffed ChiCken BreasT (GluTen-free):

oranGesiCle Cake: orange chiffon cake, cream cheese frosting, orange anglaise sauce

WinTer squash & Chorizo ravioli: winter

shortbread, cherry:brandy sauce

pesto, fontina, roasted red peppers, bacon, mashed potatoes, lemon butter sauce squash, chorizo, herb butter sauce, Manchego cheese

Grilled salmon (GluTen free): wild Alaskan salmon, (or grilled tofu), beluga lentil & chickpea ragu, tzatziki sauce

The DisTricT Bar |

ChoColaTe GanaChe TarT: rich chocolate, Creme Brulee: sweet custard, caramelized

sugar

244-3279 | www.knittingfactory.com

per person

The District Bar offers a unique gastropub experience, with great food, over 25 different beers and a list of craft-made cocktails.DownTown

cuisine

916 W 1st Ave | mon-thurs 5pm-10pm, Fri-sAt 5pm-close

One pinT Of Beer: choose one from our 18

different beers on tap

Beer Chili: Beans and Beer, need we say more? BrusCheTTa: French bread crostini, topped with fresh basil, kalamata olive, oven roasted roma tomato, Spanish onion tapenade, drizzled with extra virgin olive oil. Walla Walla sWeeT OniOn sOup: with gruyere, served with crostini.

Downriver Grill |

BaCOn DOg: Triple bacon wrapped, deep fried jumbo all beef dog, covered with our house made beer chili and cheese. With a side. BuTTermilk ChiCken: Our finest chicken breast lightly fried in our seasoned flour or grilled, set atop a brioche bun with heirloom tomato and butter lettuce. With a side. COrneD Beef Burger: Housemade blended corned beef burger with a brioche bun, marinated cabbage, gruyere, and housemade mustard sauce. Your choice of one side.

Cuisine

3315 W northWest Blvd | tues-sun 11Am-9pm

MixeD Green SALAD: with roasted beets, goat cheese and balsamic croutons with lemon-thyme vinaigrette

Hay Jâ&#x20AC;&#x2122;s BIstro |

BLue MeSA FLAt iron: Steak with mushroom port demi-glace, house potato gratin and seasonal vegetables

Gorgonzola Cheese

926-2310 | www.dinelibertylake.com

BisTrO MedalliOns: Medallions of beef seasoned & grilled then topped with cabernet demi glace & gorgonzola cheese, served with garlic mashed potatoes & veggies

AmericAn

rum and irish cream soaked lady finger cookies, layered with mascarpone mousse and imported chocolate

CuIsIne

21706 e mission Ave | mon-sAt 11Am-9pm, sun 4-8pm

Blackened Tender Tips : Tender Tips with

per person

DrG SiGnAture tirAMiSu: with espresso,

Our contemporary menu consists of classic, simple dishes with our own touch of details to make them distinctively Hay Jâ&#x20AC;&#x2122;s. LIBerty Lake

323-1600 | www.downrivergrillspokane.com

Located in the cherished Audubon Park neighborhood, Downriver Grill offers an elegant and delicious dining experience. northwest

AmericAn

per person

AmericAn

creMe Brulee B-52 BiTes

cHicken Marsala: Risotto Herb seared chicken

breast, red onion, wild mushrooms, roasted chicken stock & fresh herbs

Wild salMOn: Wild Alaskan sockeye salmon

seasoned & grilled,finished wih roasted garlic butter, served with garlic mashed potatoes & veggies

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restaurant week guide 2013 INLANDER 13

Herbal essence cafe | Downtown

cuisine

115 n WAshington st | mon-sAt 5-9pm

Yucutan chicken tostadas: three mini tostadas, served with a cilantro mascrapone sauce (gluten-free)

house salad: mixed greens in a white truffle vinaigrette, toasted philberts, gorgonzola cheese, and pears (gluten-free)

crab cakes: two cakes in a pool of a smokey

caesar salad: freshly chopped romaine in a

hummus platter: presented with avocado,

clam chowder: an Epicurean Delight winner

tomato sauce, topped with a garlic aiole

tomato, cucumbers and tortilla chips for dipping (gluten-free)

838-4600 | herbalessencecafe.com

creamy caesar dressing (gluten-free)

per person

AmericAn

bacon & date stuffed porkloin:

topped with a Granny Smith apple, thyme and served with mashed potatoes, and fresh sauteed vegetables

seafood baked salmon: Wild Alaskan Sockeye salmon baked with a crab and shrimp meat mix served with couscous and sauteed vegetables (gluten-free)

pesto chicken tortellini: tri colored

cheese stuffed tortellini, tomatoes, mushrooms, artichokes, all in a pesto cream sauce

one plate at a time

thoughtful food, fine cocktails, gracious hospitality

Hills’ RestauRant |

per person

Family owned since 1993 and featured on Diners, Drive-ins and Dives, we are family-friendly, with vegetarian and gluten-free options. Downtown

Cuisine

401 w MaiN ave | tue-sat 11aM-9:30pM, suN 4pM-8:30pM

Cajun BouDin: Sausage made fresh right

here with some awe inspiring seasoning and herbs. Served with our famous DDD whole grain mustard, pickles and fresh baked bread.

FrieD PaCiFiC oysters: served with

smores: made with our own monster sized marshmallow, graham crackers and rich dark chocolate sauce.

Breast oF ChiCken: broiled and served with

Fresh iCe Cream: made in house. Ask your server for a current list of our offerings

remoulade sauce, garlic bread and lemon.

Fresh hummus: with Camalina seed,

smokeD salmon FettuCCine: Fresh pasta is

* meal also includes choice of soup of the day or house salad

Northwest

smokeD 1/2lb Pork ChoP: broiled and topped with caramelized onions, bacon jam and root beer butter glaze, WOW! sauteed mushrooms and garlic with a creamy pepper jack sauce and frizzled onions on top, Oh Yea!

lemon and fresh bread.

913 E. Sharp Ave. | Spokane, WA 99202 | 509.487.2937 | cloverspokane.com

747-3946 | hillsrestaurantandlounge.com

the key, then add a generous amount of smoked Alaskan Salmon, garlic, a little white wine, some rich cream, rooftop herbs and spices and its dinner. Oh and don’t forged a bunch of Parmesan cheese!

Hugos on THe Hill |

ChoColate truFFle mousse Cake: need we say more?

535-2961 | hugosonthehill.com

per person

Hugos on the Hill has it all - boutique bowling with incredible music and videos; an upscale casino, lounge and bar; and a quiet dining room. souTH

LincoLn HeigHts, next to trader Joes | 3 course meALs DAiLy 1:30-10pm

Ceasar salaD: Romaine lettuce, Parmesan, croutons tossed in house Ceasar dressing.

Crispy THai CHiCken FlaTbreaD: Pieces

JOSPER ROASTED 1/2 CHICKEN

seaFOOD CHOwDer enTree: Made to order

cream base soup with clams, shrimp, corn, potatoes and asparagus. Served with cheddar focaccia.

of Ale battered chicken & cheddar cheese drizzled with sweet Thai chili sauce. Garnished with green onions and sesame seeds. Served on crispy flatbread.

HugOs’ pOT rOasT: Tender, juicy pot roast slow

THe Original sTuFFeD MOTz sTiCk:

butter and seasoned with salt and pepper. Finished in the oven and topped with a creamy brie cheese. Served on a bed of wilted but crisp cabbage and dressed with an earthy mushroom demi:glaze.

Made to order fried flatbread stuffed with whole milk mozzarella & served with ranch, blackberry and red sauce.

roasted & served in a brown gravy with mushrooms & onions over garlic red skin mashed potatoes.

Cuisine

AmericAn

leMOn bar DesserT CHeesCake OF THe Day wOrlD’s sMallesT sunDae

irisH brie CHiCken: Chicken breast seared in

ItalIa trattorIa |

459-6000 | italiatrattoriaspokane.com

per person

Italia Trattoria is a lively, regionally inspired Italian restaurant in Browne’s Addition, featuring the finest local produce and artisan products. Downtown

STARTING AT 5PM ACCEPTING RESERVATIONS FOR PARTIES OF FOUR OR MORE

144 S Cannon Street | tueS-Sat 5pm-CloSe

CrIspy frIed AnChovIes: roasted red

GrIlled pork Chop: crispy winter squash

GrIlled Beef pIzzA: braised beef, smoked tomatoes, caramelized onions, fontina cheese, arugula

pAn seAred Golden TrouT: smoky potato

pepper and olive bruschetta, caper aioli

ChICkpeA frIes: sundried pepper and olive relish, arugula pesto (gluten free)

14 INLANDER restaurant week guide 2013

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dumpling, frisee, caramelized onions, marsala sage sauce

ragu, pancetta and warm spinach salad, capers, pine nut and sundried tomato sauce

polenTA lAsAGnA: winter chanterelle

mushrooms, caramelized onions, fontina cheese, kale, sweet tomato butter (gluten free)

CuIsIne

ItalIan

ITAlIA TIrAmIsu: Italian triffle, mascarpone, ladyfingers, espresso ChoColATe Almond CAke: toasted almond, caramel sauce (gluten free) GrIlled CornmeAl CAke: lemon mascarpone mousse, huckleberry compote

Laguna Cafe |

448-0887 | facebook.com/laguna.Cafe

per person

South Hill family owner/operated. Laguna Cafe restaurant features family favorite meals, inspired from all corners of the USA. Cuisine

4304 S regAl St | DAily 4pm-9pm

AmericAn

CLASSiC CAeSAr SALAd: Romaine,

JUSt SteAk or SHrimp: Filet Mignon medallions

meyer Lemon drop CAke: Delicate yellow

CHoiCe of SoUp: Cup of Laguna Lobster and Crab Bisque, Cup of Mushroom & Brie Bisque

StrAw And HAy: Wheat & Spinach fettucine (the

Creme brULee CHeeSeCAke: New York style cheesecake and creme brulee together, finished with a caramel sauce drizzel and a fresh berry.

shaved aged Italian Parmesan, housemade croutons.

LAgUnA SHroomS: Jumbo

Mushrooms stuffed with our housemade spinach-artichoke stuffing, topped with shaved Parmesan and served with housemade crostini. We call them MAGIC

with mushrooms or grilled jumbo shrimp skewers. Both served with fresh cooked to order veggies and baked potato. Make it a steak and shrimp combo for $5 more colors of straw & hay) tossed with made to order Alfedo sauce, aged Italian Parmesan and topped with your choice of grilled shimp or chicken.

doUbLe SteAk SALAd: Romaine tossed with mild

VaLLeY

924.9600 | www.thelonghornbbq.com cuisine

2315 N argoNNe rd, 924-9600 | SuN-MoN 11am-8pm, Tue-SaT 11am-9pm

Longhorn BarBecue West | West PLains

big fAt CHoCoLAte CAke: Our SIX layer light

and delicate cake. Add a scoop of premium ice blue cheese dressing and aged shaved parmesan, topped cream for only $1.95. Each dessert is paired with a complimentary wine for those over 21. with thin slices of filet mignon. Melts in your mouth!

Longhorn BarBecue east |

jƒi

cake layers filled with Meyer Lemon Curd and topped with a skim of light white icing and a scoop of local Lemon Sorbet from Brain Freeze Creamery.

838-8372 | thelonghornbbq.com/w cuisine

7611 W SuNSeT HWy | SuN-MoN 10:30aM-8pM, TueS-SaT 10:30aM-9pM

Celebrate Spokane Restaurant Week, Experience Laguna! Extensive Wine & Beer List

jƒi

south

Full Menu! Great Atmosphere!

4304 S. Regal | Spokane, WA 509-448-0887

per person

BarBeque

per person

BarBeque

Originating in Houston in 1945, the Longhorn has been serving Spokane and the surrounding area for more than 55 years now.-

SOup Of tHe day Garden SaLad: with choice of dressing

BarBuecued pOrk cHOp: with cheddar mashed potatoes, crispy onions and mixed vegetables

GrandMa’S Bread puddinG: topped with a brandy drizzle and a dab of soft serve ice cream

8oz tOp SirLOin: topped with Gorgonzola butter, served with your choice of two sideboards

Serve Ice Cream

riBS, cHicken and BriSket ruStLer:

HOt fudGe BrOwnie Sundae

served with your choice of two sideboards

MacKenzie RiveR Pizza | noRth east

413-1043 | mackenzieriverpizza.com cuisine

9225 n nevAdA St | Sun-thurS 4-9pm, Fri-SAt 4-10pm

MacKenzie RiveR Pizza | south

Mixed Berry cOBBLer: served with Soft

2910 e 57th Ave, Ste e | Sun-thurS 4-9pm, Fri-SAt 4-10pm

cuisine

per person

AmericAn

315-9466 | mackenzieriverpizza.com

That’s the roar of the river, not our lion.

per person

AmericAn

Starters • Dungeness crab cakes, barley and duck confit salad, Smoked salmon Entrées • Seared tri tip from Snake River Farms, petite beef wellington, seared salmon over lobster risotto Desserts • Huckleberry trifle with white cake and vanilla custard, chocolate decadence with creme anglaise, apple tart with vanilla bean ice cream

Windows Restaurant

303 W. North River Drive • Spokane

$28

per person (starter • entrée • dessert)

Reservations:

326-8000

redlion.com 800–Red Lion

Always flavorful and fresh, our gourmet pizzas come on a variety of crusts. We also feature sandwiches, salads and home-style entrees. House sAlAd: Romaine and red leaf lettuce, purple cabbage, carrots, sliced pears and crunchy grape nuts with your choice of dressing. CAesAr: Romaine, shredded parmesan, seasoned croutons, and Caesar dressing. Anchovies by request.

boWl of mAde-from-sCrAtCH soup of tHe dAy

lemon CHiCken: Grilled chicken breast with broccoli, carrots, yellow squash and a light lemon sauce over your choice of linguine or jasmine rice. mACkenzie meAtloAf: Our homestyle

meatloaf with bacon, cheddar and a sweet and smoky glaze, topped with fried onions. Served with mashed potatoes and a side of veggies.

mACk lovin’: Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce. WArm Apple Cobbler: with a scoop of

vanilla ice cream.

6943/0213

MuSHrOOM BiSque

DGetOa dinNne’Tr resFervOatiRonG— ReETsta!urant ly.

Week tables will fill up quick

? E IX F E R P A ’S T A H W an a restaurant d price Here’s how it works: Choose h

itAliAn sAusAge lAsAgnA: Ricotta, mozzarella and parmesan cheese layered with sausage, spinach and fresh basil, topped with Italian meat sauce.

person); Choose one dis point (either $18 or $28 per es offered; Loosen your from each of the three cours belt and dig in!

Special Advertising Section

restaurant week guide 2013 INLANDER 15

Wine • Dine • Stay!

The LincoLn cenTer |

327-8000 | thelincolncenterspokane.com

per person

An all-occasion event facility with a menu for every taste in an upscale art deco environment — with free and easy parking. DownTown

cuisine

1316 n LincoLn st |

BAked PotAto BAr: with all the gourmet

toppings.

Northwest GreeNs BAr: includes: Idaho huckleberries, diced red onion, shredded cheddar cheese, craisins, sliced black olives, sunflower seeds, carrots, julienne cucumber, red bell peppers, broccoli crowns, croutons, ranch dressing, bleu cheese dressing & raspberry-honey vinaigrette.

VeNisoN & Beef stAtioN (Chef AtteNded):

BBQ beef sliders with horseradish cheddar cheese, and venison stroganoff with onions, mushrooms and finished with a mushroom & beef demi glace.

Fusion

s’mores BAr: Decadent build-your-own dessert bar.

smoked sAlmoN stAtioN: Display of smoked salmon lox, herb cream cheese, capers, fresh lemon & crostini toasts

one nighT onLy! campouT aT The LincoLn cenTer Friday, Feb. 22

Luigi’s itaLian RestauRant |

624-5226 | www.luigis-spokane.com

per person

Locally owned and operated. we pride ourselves on delicious homemade food. Voted Spokane’s Best Italian 10 years running! Downtown

245 W MaIn ave | Mon-thurs 4-10pM, FrI-sat 4-11pM, sun 4-9pM

MIneStrone Soup or ItaLIan SaLad pLuS choIce of… SMaLL antIpaSto pLatter: Fresh mozz,

capers, roasted peppers, marinated mushrooms, artichoke hearts, salami and prosciutto served with crostini.

GarLIc cheeSe Bread: Luigi’s bread topped with garlic butter and cheeses then baked and served with a side of marinara.

Get tucked in after a great meal.

caLaMarI: Lightly coated with house seasonings and served with homemade aioli sauce.

Quality Inn Oakwood

with four cheeses and a mixture of our meat and marinara sauces.

chIcken caLaBrIa: Tender chicken breast slices sauteed with onions, mushrooms and pepperoncinis in a spicy Sicilian cream sauce, then tossed with fettuccini noodles.

ItalIan

SpuMonI Ice creaM tortonI Ice creaM tIraMISu

SardInIa oLd faShIoned SpaGhettI:

Bacon, onions, garlic, and wine sauteed with ground and link sausage then simmered in our marinara sauce.

Maggie’s south hill grill |

536-4745 | www.maggiesgrill.com

Maggie’s has been preparing home-style meals from scratch on the South Hill for eight Years. See you soon! south

Check out our online specials.

LaSaGna: Extra wide pasta noodles layered

Cuisine

2808 e 29th Ave | DAily 11Am-9pm

Cup of Butternut SquaSH Soup Mixed Green Salad: with homemade

roSeMarY ruBBed porkCHopS Beef MedallionS: with green peppercorn

dressing

demi-glace

CaeSar Salad

eGGplant parMeSan

per person

AmericAn

Fresh desserts made from scratch. Check with your server for details.

509-467-4900 7919 N. Division Street www.qualityinnoakwood.com

Manito tap House |

279-2671 | manitotaphouse.com/

We are a locally owned, eco-friendly restaurant with a scratch-made menu and great craft beers. Eat, drink and be merry!

509.244.5866 • 9015 U.S. 2 www.spokaneairport.hgi.com

Hampton Inn Spokane Airport

509.747.1100 2010 S. Assembly Road www.hamptoninnspokane.com All inns owned and managed by

16 INLANDER restaurant week guide 2013

soutH

3011 S GrAnd Blvd | Sun-ThurS 11Am-11pm, Fri-SAT 11Am-2Am

Cuisine

per person

AmericAn

Tap HousE MozzarElla: Fresh

mozzarella medallions marinated in herbs & olive oil, then deep fried; served with tomato jam & white balsamic reduction.

Tap HousE sTEak: 7 oz Misty Isle hanger steak marinated in Laurelwood Organic Free Range Red, served with an asiago mashed potato croquette, topped with a honey-shitake mushroom demi-glace

anCHo CHilE CrEME brulEE : We spice up a dark chocolate creme brulee with ancho chiles (gluten-free)

Fall FlaTbrEad: Local, organic apples &

biG CHop: We brine a 12 oz pork porterhouse & pan

selection (gluten-free)

pears with toasted walnuts, shaved red onion, cracked black pepper and brie cheese on crispy flatbread, drizzled with a local spiced honey

GrapE & GoaT CHEEsE TarT: Cypress Grove Chevre, Caramelized shallots, rosemary and white balsamic reduction (gluten-free) Special Advertising Section

sear it, then finish it in the oven; served on a pumpkin polenta cake with roasted vegetables & topped with house-mad apple-fennel compote (gluten-free)

blaCk boar TruFFlE risoTTo : Heirloom tomatoes, seasonal wild mushrooms and tarragon (gluten-free)

CHEF’s CHoiCE CrEME brulEE: Rotating CHoColaTE CovErEd CHEEsECakE: with blood orange sorbet

MAX At MirAbeAu |

922-6252 | maxatmirabeau.com

per person

Our food fuses flavors and features the bounty of the season, from the best of Spokane’s local growers, winemakers and brewers. VAlley

Cuisine

1100 n SullivAn rd | m-Th 4pm-1am, Fri-SAT 4pm-2am, Sun 4pm-midnight

COugar gOld & WaShingtOn apple Salad: baby spinach, honey lavender vin, organic yellow beets

rOaSty tOaSty Butternut SquaSh SOup: creme fraiche, spiced pecans, crisp taro root

CamBOzOla SamOSaS: phyllo dough,

roasted vegetables, cambozola cheese, pine nuts

huCkleBerry BaBy BaCk pOrk riBS: herb roasted potato, crisp taro root, balsamic tomato

quinSOttO : Vegan Butternut Squash & Red

Quinoa, shitake mushrooms, lentils, coconut milk, candied pepitas

grilled mahi mahi: mango lychee relish, balsamic marinated tomato, sweet potato fry

AmericAn

SCRATCH MENU

CheeSeCake & huCkleBerry glaze:

Max’s own New York style, shortbread crust, huckleberry-pernod glaze

THE ONLY CERTIFIED GREEN RATED 4 STAR RESTAURANT WEST OF OMAHA

palOuSe thunder COne: Shepherd’s Grain cake, vanilla bourbon sauce, chocolate drizzle

GLUTEN FREE OPTIONS IN ALL 3 COURSES

Banana panna COtta: fresh banana, caramel, spiced rum, anise tuille ManitoTapHouse.com

Mustard seed |

483-1500 | mustardseedweb.com

per person

Contemporary Asian-style restaurant serving original, freshly-prepared dishes, with fresh vegetables, lean meats and light sauces. north east

Cuisine

4750 n Division st, northtown MAll | Mon-sAt 4-9pM, sun 4-8pM

Green BeAns: Spicy Thai-style sauteed in a soy sauce glaze with chopped garlic and chili paste.

ChiCken osAkA: Chicken breast sauteed in ginger sauce and fresh lemons. Served with a tangy mustard sauce.

GyozAs (JApAnese pot stiCkers): with

ChiCken teriyAki And BeAns: Chicken breast

a chicken and vegetable filling.

thAi CAesAr sAlAd: Try our Thai version of

this classic salad.

grilled in our teriyaki and ginger sauces mixed with our fresh green beans, topped with Parmesan cheese.

AsiAn

sniCkers pie: Chocolate, caramel and

peanuts, just like the candy bar, only better!

Brownie sundAy: Two chocolate, fudge brownies, warmed and served with a scoop of vanilla ice:cream.

ChiCken phAd thAi noodles: Phad Thai noodles stir fried with vegetables and eggs, topped with crushed peanuts, lime and cilantro.

O’DOherty’s IrIsh GrIlle |

747-0322 | odohertyspub.com

per person

A family-friendly Irish pub in the heart of downtown, where the O’Doherty family has been serving Spokane for over 20 years. DOwntOwn

CuIsIne

525 W spokane Falls Blvd | daIly 11:30am-11:00pm

FAther tOny’S cheeSe FrIeS: delicious french fries smothered in cheddar cheese and served with homemade ranch dipping sauce. hOuSe green SAlAD: served with your

choice of dressings and fresh shepherds bread

tOmAtO bASIl SOup: served with fresh

shepherds bread

guInneSS FISh AnD chIpS: a full fillet of Alaskan Pollock battered in our Guinness beer-batter and served with thick cut french fries and tartar sauce hOOlIgAn AnD hAnnIgAn: Our award

winning reuben sandwich:a must try for any corned beef lover!

ShepherD’S pIe: ground beef, garden peas, and

onions mixed with rich brown gravy and topped with mashed potatoes and cheese.

The Palm CourT Grill |

IrIsh

breAD puDDIng: traditional Irish dessert

served with a Galway-style Irish Mist liqueur sauce

Apple crISp: warm cinnamon apples topped with an oat crumble served with vanilla ice cream chOcOlAte lOverS brOwnIe: delicious gooey brownie served warm with vanilla ice cream

789-6848 | palmcourtgrill.com

per person

Home of the Crab Louis, the Palm Court Grill features USDA prime beef and fresh seafood, along with the region’s finest wines. DownTown

davenport hotel, 10 S poSt St | Sun-thurS 5-9pm, Fri-Sat 5-10pm

SPINACH SALAD WITH WARMED BRIE:

Salinas Baby spinach with lime mint dressing, toasted almonds and strawberries

ALASKAN SALMON CROSTINI: Applewood smoked Sockeye, diced cucumber, tomato, chive and dill sour cream

TOMATO BASIL BISQUE: San Marzano tomatoes with basil cream

BLACKENED HAWAIIAN MAHI MAHI: Cajun crusted Mahi Mahi with jasmine rice, roasted tomato sauce and lime sour cream APPLEWOOD SMOKED PRIME TOP SIRLOIN:

Grilled 6 ounce Prime Grade sirloin with roasted rosemary Yukon potatoes, tomato horseradish relish and balsamic reduction

GRILLED PACIFIC OCEAN SEAFOOD BROCHETTE: Sockeye Salmon, Scallop and prawns

Cuisine

Continental

CHOCOLATE HAZELNUT MOUSSE:

Callebaut Belgian chocolate with Oregon Hazelnuts and Frangelico

PUMPKIN CHEESE CAKE: Cinnamon and

nutmeg Zabaglione

MANGO SORBET: Raspberry coulee, fresh berries and mint

basted with Applewood smoked Hazelnut butter green beans and garlic mashed potatoes

PROUDLY PARTICIPATING IN RESTAURANT WEEK SPOKANE

– Join us for Dinner –

February 22nd- March 3rd

Discover Sunset Hill’s Best Kept Secret

1616 S Windsor Drive, Spokane, Wa For reservations, please call 509-789-1261

Special Advertising Section

restaurant week guide 2013 INLANDER 17

JOIN US FOR SPOKANE RESTAURANT WEEK!

PePPers Grill & Bar |

789-1261 |

per person

Nestled high atop Sunset Hill, Peppers features Chef John Myers and his 30 years of culinary experience. Come join us and enjoy! BAR & GRILL

ORIGINAL OWNERS

West Plains

Strawberry SPiNaCH Salad: Fresh

ARE BACK!

spinach tossed with bacon, toasted almonds, feta in our homemade strawberry vinaigrette

AND THE BAR

traditioNal CaeSar Salad or SigNature HouSe CHiCkeN tortilla SouP: soup is topped with tortilla strips and

IS OPEN

FOR BUSINESS! HAPPY HOUR DAILY 3-6PM 12611 N. Division Street | Located in North Spokane - Wandermere | (509) 467-6177

L A C O L K DWaRtchIN s al for participating loc winerie

te Restaurant and breweries at your favori a try. Week locations and give ’em

sour cream (optional)

bleu CHeeSe & roaSted aPPle Salad: Iceberg lettuce tossed with bacon, roasted apples, and bleu cheese crumbles in a warm bacon vinaigrette.

your lip-smacking ph — get in on chef chats, share are dining. Log into nds and find out where your frie ntwk ura sta ere Facebook.com/spokan

AmericAn

Surf N turf: Stuffed beef shoulder steak filled with Lobster Sensations, Hollandaise and gouda, flame broiled and served on a bed of roasted garlic and mushroom risotto, finished with Bernaise.

Strawberry PaStry Puff: Delicate

tuSCaN CHiCkeN ParMeSaN: Tender chicken cutlets served upon a bed of cheese tortellini, tossed with mushrooms, sundried tomatoes and spinach in a creamy roasted garlic Alfredo sauce.

tiraMiSu: Traditional Italian dessert, layers

Stuffed Pork CHoP: Bronzed and flame broiled, topped with brandied apple chutney, accompanied by roasted baby reds and vegetables.

Post street Ale House |

puffed pastry filled with strawberry mouse, garnished with whipped cream, sliced strawberry and melba sauce.

of espresso-soaked cookies and cream.

CHoColate deCadeNCe: Warm double chocolate layer cake topped with chocolate sauce, sliced strawberry and whipped cream.

789-6900 | poststreetalehouse.com

per person

The Post Street Alehouse was designed with casual family dining and classic comfort food in mind, featuring 26 premium beers on tap. Downtown

Cuisine

1 n Post st | DAily 11Am-close

DRUNKEN CLAMS: with Capers, Red Onion, and garlic and served with buttered crostinis GORGONZOLA SALAD: Spring Mix, onions,

LlatKest Restaurant Week discussion TA E L B TA the all on Catch up otos

Cuisine

1616 South WindSor dr | dAily 5-10pm

Anjou pears, craisins, and caramelized pecans with Gorgonzola vinaigrette

CHOOSE A SAMPLER FLIGHT OF 3 MICROS OR A PINT: pick from our featured Spokane breweries, including choices like 12-String’s G-String Blond, No-Li Brewing’s Wrecking Ball Imperial Stout or Wallace Brewing’s Red Light Irish Red

AmericAn

TOTAL DOMINATION CHICKEN CURRY:

Seared chicken with red and green peppers, golden raisins, Ninkasi Total Domination IPA Red Curry, served over rice

OSSO BUCCO: Maui Coconut Porter braised pork shank with rice and seared bok choy

CHEESY CHICKEN SOUP: Chicken and

SALMON BURGER: Sockeye Salmon patty with peppers and capers on a toasted onion bun with a cilantro mayo

Cheese together in a rich creamy soup

ProsPectors Bar & Grill |

467-6177 | www.prospectorsspokane.com

per person

Prospectors prides itself in our scratch-style cooking. Chef Paloma Kunzelmann will whip you up some of your traditional favorites. northWest

12611 n Division st | DAily 11Am-9pm

Stuffed ClamS CriSPy taquitoS

cuisine

AmericAn

ProSPeCtorS HouSe Salad: mixed greens, Craisins, Gorgonzola cheese, red onion and candied pecans tossed in a celery seed vinaigrette

Seafood Platter: with deep fried Prawns, Salmon Filet and Tempura battered Halibut. Served with a loaded baked potato.

CaeSar Salad

CHef’S Paloma’S ribeye: hand-cut from

aged prime rib roast. Basted with our garlic au jus and topped with onion rings. Served with a loaded baked potato and seasonal vegetables.

full raCK: of mouthwatering, tender St.

Louis style Pork Ribs. Dunked in our own Prospectors sweet BBQ sauce and served with a loaded baked potato.

The Q |

481-2122 | NorthernQuest.com/Experience/Dining/The-Q

per person

The Q features a 30-foot by 10-foot HDTV screen and a great selection of beer, wine and cocktails, plus a scrumptious array of pub fare. WesT Plains

100 n HAyford rd | Sun-THurS 4-10pm, fri-SAT 4pm-12Am

PreTzels & DiP: Four fresh-baked soft pretzel sticks served with Monterey and whole mustard Gouda fondue and spicy queso cheese sauce.

THe maC-n-CHeese: A hot crock filled with our blend of regional cheeses tossed with penne pasta, crisp prosciutto, and truffle oil, garnished with sliced green onions and Cougar Gold cheese.

PiTa anD Hummus: House-made hummus

bourbon bbQ burger: A half-pound of

and warm pita

Dungeness Crab Cake: Wild Northwest

Dungeness crab folded into a blend of spices and seasonings, pan fried in premium olive oil, served with mild red bell pepper aioli.

18 INLANDER restaurant week guide 2013

Special Advertising Section

premium ground chuck on a toasted kaiser bun smothered with house-made BBQ sauce, sharp Tillamook cheddar and hardwood-smoked bacon.

blaCkeneD salmon: Blackened Atlantic salmon, jasmine rice with a fresh lemon garlic aioli, served with sauteed green beans and carrots.

Cuisine

AmericAn

muD Pie: Layers of coffee ice cream, caramel

and fudge with an Oreo cookie crust, surrounded with whipped cream.

banana JornaTa: Banana, chocolate and candied pecans wrapped in philo dough baked golden brown then topped with caramel sauce and served with vanilla ice cream. Vanilla Cream anD FruiT: Fresh berries and vanilla cream inside of a crunchy almond bowl.

Remington’s @ Ramada |

838-5211 |

Jodie Fox

per person

With floor-to-ceiling views of the Spokane Airport, you’ll find locally grown and produced products throughout our entire menu. West Plains

Cuisine

8909 Airport Dr | DAily 5-11pm

Remington’S FlAt BReAd: Fresh mozzarella, diced tomatoes, green onions and our housemade pesto baked until bubbling. Finished with a drizzle of balsamic reduction.

steak finished with Jack Daniels glaze; with roasted garlic mashed potatoes, sauteed vegetables and bread.

ARtichoke & cRAB dip: Crab, artichoke

SWeet hickoRY chicken & ShRimp: Grilled chick-

hearts, sun-dried tomatoes, red onion, fresh cilantro & a blend of Italian cheeses baked to perfection; served with warm focaccia bread.

Soup oR SAlAd: Your choice of our soup du

jour, seafood gumbo or a fresh spinach, Caesar or tossed green salad.

peppeR cRuSted JAck dAnielS neW YoRk SteAk: Crushed peppercorn-crusted, flame-broiled 8 oz.

Real Estate Broker

AmericAn

509-868-7287 jodiefoxhomes@gmail.com www.jodiefox.com

BiStRo cheeSe cAke: with White Chocolate & Raspberry Syrup hot BRoWnie SundAe

2012 Grand Centurion Office 2012 SAR Award Winner 2012 Masters Emerald Award

Red VelVet cAke

en breast topped w/ caramelized onions, three grilled prawns; wild rice pilaf, fresh veggies, bread.

lemon peppeR SWAi FiSh: A full side of this Viet-

namese white fish lightly dusted with lemon pepper,pan fried and served over creamy spinach risotto; finished with a ribbon of basil cream sauce, with bread.

Ringo’s LittLe Vegas |

*Gluten free options are available

924-2055 | ringoslittlevegascasino.com

SMARTER. BOLDER. FASTER per person

You’ll find Ringo’s Bar and Grill offers all your favorites — from big homestyle breakfasts, to steak, pasta, pizza and so much more. VaLLey

Cuisine

11402 e SprAgue Ave | DAily 4pm-11pm

ChiCken SlideRS: Three Coconut Marinated Chicken Sliders, Lettuce, Tomato, Sweet Thai Chili Sauce SpinaCh Salad: Blue Cheese, Bacon Bits,

8 OZ. new YORk StRip: Steak Seasoning, Chef

fRied CheeSe Cake: Cheese Cake Fried,

Swai & GRilled pRawn SkeweR napOleOn: Jasmine Rice, Mushroom Tomato

Cake, Raspberry Sauce

Choice Veg.

Tomatoes, Hard Boiled Egg, Mushrooms

Cream Sauce

Chef Salad: Mixed Greens, Olives,

pOnZu GRilled ChiCken: Two 5oz. Grilled

Tomatoes, Eggs, Turkey, Ham, Swiss, Cheddar & Cucumber

Chicken Breasts, Jasmine Rice, Spinach Mushroom Cream Sauce

Ripples RiveRside GRill |

Raspberry And Chocolate Sauce

ChOCOlate lava Cake: Ganache Filled pie Of the daY: Fresh Baked Pie, Topped withYour Choice Of Ice Cream

323-2577 | facebook.com/RipplesRiversideGrill

Spokane’s hot spot for casual dining, waterfront views and the best outdoor seating on the river. downtown

AmericAn

Cuisine

700 n Division st | DAily 5-10pm

per person

AmericAn

GorGonzola-Bacon FreSh cut FrieS: Our fresh cut russet fries topped with

aSParaGuS-Gouda Stacked chicken: A

Ripples favorite! Breast of chicken panko crusted and stacked with fresh asparagus and smoked Gouda cheese sauce.

Mini caraMel aPPle Pie: Fire roasted apples, caramel and cheddar cheese housebaked pastry shell, served warm with whipped cream.

WaSaBi MuShrooMS: Crispy & spicy yet

SMoked chicken riGatoni: Hot rigatoni pasta tossed with smoked chicken, Craisins, mushrooms, white wine and Parmesan cheese.

huckleBerry cheeSecake: Tiny housebaked cheesecake topped with huckleberries and whipped cream.

Flat iron Steak With chiPotle Butter:

Petit eclair chocolate Mint ParFait:

Gorgonzola crumbles, bleu cheeses sauce and crispy bacon bits. juicy fried mushrooms with wasabi-cucumber sauce.

tortilla cruSted Fried PePPer Jack lolliPoPS: Chunks of Tillamook Pepper Jack

coated with crushed tortilla chips fried and served with salsa.

Tender Flat Iron steak charbroiled as you like it, served with our chipotle butter and fresh Yukon potatoes.

Rock city GRill |

Trio of mini-eclairs drizzled with chocolate syrup and Creme de Mint.

455-4400 | www.rockcitygrill.com

Seriously fun Italian restaurant. If you’re tired of boring Italian restaurants, let us rock your taste buds. Downtown

808 W MaIn ave, RIveR PaRk SquaRe, MaIn level | DaIly 4:00-9:00PM

Lettuce thaI WrapS: with chicken or tofu,

mushrooms, green onions, chestnuts, ginger.

houSemade FocaccIa: Open flame-baked

flat bread with olive oil, garlic and Parmesan.

chIcken Satay: Marinated chicken, skew-

ered and broiled with Thai Peanut sauce.

pLuS choIce oF… pecan appLe SaLad: apples, pecans, feta. GrILLed caeSar: A heart of Romaine

grilled, with Caesar dressing and parmesan.

FamouS thaI pIzza: Marinated chicken,

prawns, mushrooms, peanuts, mozzarella, cilantro and a spicy peanut sauce.

cajun chIcken FettuccIne: Sauteed

chicken in a spicy Cajun cream sauce with onions, mushrooms, fresh tomatoes and fettuccine pasta. Topped with Parmesan.

cuisine

per person

ItalIan

Children’s Center

deep FrIed Ice cream

New Clients! $20 OFF First Month

creme carmeLLa (Burnt creme)

.00

neW york cheeSecake

houSe-made LaSaGne: Made with fresh pasta,

(4 weeks required)

y State Pa ! e m o lc We

Italian sausage, pepperoni, black olives, ricotta, mozzarella and Parmesan cheeses with our rich tomato sauce.

Accepting children 4 Weeks - 12 Yrs Creating a loving, positive learning experience for children of all ages SINCE 1997

8502 N. Nevada, Suite 1, Spokane, WA | (509) 465-2710 Special Advertising Section

restaurant week guide 2013 INLANDER 19

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Rusty Moose |

Stacks Salad Pineapple Jalapeño Planked Salmon Banana Foster’s Cream Cheese Tart 18.00 per person

per person

Rusty Moose is a full service casual dining experience featuring rustic lodge decor, a cozy lounge and comfort style food options.West Plains

Cuisine

9105 W StAte rt 2 | Sun-thurS 4-9pm, Fri-SAt 4-10pm

CaesaR salad: romaine, housemade caesar dressing, shaved parmesan, anchovy (Gluten Free)

lodge salad: organic greens, candied walnuts, strawberries, gorgonzola crumbles, raspberry vinaigrette (Gluten Free) ChoiCe of soups: Cream of Potato, Seafood Bisque, Chicken Tortilla, French Onion, or Clam Chowder (on Fridays)

Try our 3-course Restaurant Week Spokane featured special:

747-5579 | www.rustymooserestaurant.com

AmericAn

BlaCk MagiC steak: Chef’s cut Ribeye dusted in blackening seasoning broiled hot. Served with gorgonzola cream sauce, white cheddar mashed potatoes and seasonal vegetables (Gluten Free)

CReMe BRulee: homemade burnt cream, vanilla bean custard, caramelized sugar crust (Gluten Free)

CedaR plank salMon: dijon crusted wild pa-

on fresh ingredients, our own graham crust and that smooth texture of a classic. Choice of toppings

cific Salmon finished with a maple glaze baked on a cedar plank, wild rice pilaf, seasonal vegetables (Gluten Free)

The Safari room |

hoMeMade CheeseCake: with a focus

789-6800 | safariroombarandgrill.com

per person

The Safari Room features classic Southern fare — authentic gumbo, smoked barbecue — yet offers enough variety to satisfy all palettes. DownTown

Davenport tower, 111 S poSt St | Sun-thurS 5-9pm, Fri-Sat 5-10pm

CuiSine

america

English cucumbers and tomatoes tossed with balsamic vinaigrette

BABY BACK RIBS: Tender pork ribs smoked daily and served with housemade cole slaw and your choice of potato salad or baked beans

GERMAN CHOCOLATE CAKE

CAESAR SALAD: Romaine lettuce tossed with

TERIYAKI SALMON FILET: Pan roasted wild Alas-

CREME BRULEE

GREEN SALAD: Field greens, radishes,

Caesar dressing, housemade croutons and Parmesan cheese

kan salmon filet topped with our ginger teriyaki sauce served with rice and seasonal vegetables

BRAISED SHORT RIBS: Slow-cooked ribs served

159 S. Lincoln | 509.777.3900 steamplantspokane.com

with cheesy grits

CHOCOLATE PEANUT BUTTER PIE

CHOCOLATE MOUSSE KEY LIME PIE CHEESECAKE

We’ll pay for your parking in our lot ½ block N. on Lincoln!

visit us during spokane

restaurant week

for delicious italian cuisine

Saranac Public HouSe |

“There is no such thing as a little garlic...” 6220 N Division St • (509) 484-4500

Mon-Thu: 11a- 10p . Fri-Sat: 11a- 11p . Sun: 11a- 10p

cuiSine

21 W mAin Ave | DAily 11Am-10pm

ChiCken Basil sausage: Thigh meat, garlic, basil, fresh tomato, sundried tomato & red wine in natural casing. With relish & toast

Braised Beef short riBs: Short ribs braised in 14 Hands Cabernet Sauvignon, over roasted garlic mashed potatoes with rosemary pan jus

Polenta: Organic coarse-grind polenta pan seared & baked, with tomato sauce, sauteed mushroom, caramelized onion, fresh tomato, basil & toasted pinenuts | Vegan Gluten-Free

gnoCChi: House made vegan potato gnocchi

Chinese laCquered Pork: House brined

Alaskan sockeye salmon, pan seared & oven finished with a brown sugar, cumin, jalapeno & lime glaze. With coconut rice, fresh lime & sweet mustard coleslaw | Gluten-Free

tossed in a warm thyme vinaigrette with a lemon cashew cream sauce |Vegan

JalaPeno glazed salmon: Wild caught

Scratch reStaurant |

per person

AmericAn

ChoColate stout Creme Brulee:

Bittersweet chocolate, No Li Wrecking Ball Imperial Stout, sugar, vanilla, egg yolks & fresh cream with a hand fired sugar crust | Vegie

Peanut Butter & Banana donuts:

Peanut butter, organic banana, sugar, vanilla, & shepherds grain flour. Served with a coconut rice cream sauce | Vegan

Panna Cotta :Chilled Italian custard of fresh cream, sugar & vanilla topped with a pineapple gelee | Gluten-Free

456-5656 | scratchspokane.com

per person

Upscale, yet casual, Scratch serves locally sourced foods and spirits. We offer unique choices that will please everyone’s tastebuds. Downtown

1007 W First Ave | Mon-sAt 4pM-close

CAESAR: chopped hearts of romaine, par-

mesan, croutons, toasted pecans, housemade dressing

RAVIoLI: butternut squash ravioli, skewered grilled shrimp, peppers, onions, garlic, spinach, white wine butter sauce

SIGNATURE SALAD: baby spinach, bacon,

TRI TIp: 6oz grilled, peppercorn-crusted, fried

ChoICE of SoUp: Crab Chowder, Tomato

WILD SALMoN: macadamia nut-crusted,

brie, apples, candied walnuts, pomegranate vinaigrette Bisque or Seasonal Soup

tomatostreet.com 20 INLANDER restaurant week guide 2013

We are vegan, vegetarian and gluten-free friendly and make almost everything on our menu in-house, from scratch, daily. Downtown

pork tenderloin marinated in hoisin, soy sauce, garlic, five spice & honey. Served with sweet hot mustard & sesame seeds

Hand crafted rustic Italian food Daily drink made to order Happy Hour specials m-f 4:00-6:00 wood fire oven in the tomato bar

473-9455 | saranacpublichouse.com

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potato cake, smoked bacon and wild mushroom demi glaze, seasonal vegetable

tumeric-infused jasmine rice, blackberry and ginger gastrique, seasonal vegetable

cuiSine

Fusion

fRESh fRUIT CoBBLER: seasonal fruit cobbler with vanilla bean ice cream CREME BRULEE: traditional vanilla bean burnt cream served with a caramelized banana & chantilly cream BRoWNIE SUNDAE: decadent walnut

brownie served warm with vanilla bean ice cream and chocolate ganache

Spencer’S SteakS |

744-2372 | www.spencersforsteaksandchops.com/spokane

per person

Aged, hand-cut and seared to perfection, Spencer’s uses the highest quality USDA Prime beef. Celebrate life with the perfect meal! Downtown

322 N SpokaNe FallS Ct | MoN-thurS 4-10pm, Fri-Sat 4-11pm, SuN 4-9pm

SteAkhoUSe SoUP: steak strips &

Petite Filet & ColoSSAl PrAwn: broccolini,

cuiSine

SteakhouSe

CAPPUCCino CreMe brUlee: chocolate

vegetables

cabernet sauce

espresso beans

Six onion SoUP: sourdough crouton,

SeAreD rAre CrUSteD Ahi: ginger-garlic

ChoColAte nAUGhty CAke: salted

Green SAlAD or CAeSAr SAlAD

MAnhAttAn StriP SteAk Filet: loaded

MAry loU’S hoMeMADe iCe CreAMS

gruyere crust

infused panko, cucumber wasabi, sauteed spinach

hashbrowns, grilled asparagus

caramel ice cream, whipped cream, berries

A casual, yet upscale dining option featuring items made

from scratch with organic, fresh and local ingredients.

LUNCH

DINNER

MON-THU 11AM-3PM

MON-THU 3PM-10PM FRI-SAT 3PM-11PM

BAR TO 2PM

1007 W. 1st Ave • Downtown Spokane • (509) 456-5656 SCRATCHSPOKANE.COM

StackS at Steam Plant |

777-3900 | www.steamplantspokane.com

per person

History meets industrial chic, with a menu that celebrates local ingredients. We serve our own Steam Plant Brewing Company beers. Downtown

cuiSine

159 s LiNcoLN st | DaiLy 3pm-10pm

StaCkS Salad: cherry tomatoes, sliced red onions, diced cucumbers, feta cheese and kalamata olives served over spring greens with a balsamic vinaigrette.

PineaPPle JalaPeno Planked Salmon:

Alaskan salmon dusted with ground coriander and baked on a cedar plank with a pinapple jalapeno glaze. Served with roasted red pepper orzo and asparagus spears.

Steelhead Bar & Grille |

Northwest

Banana FoSter’S Cream CHeeSe tart:

bananas sauteed with brown sugar and dark rum whipped with cheesecake and baked in a tart shell.

747-1303 | www.steelheadbarandgrille.com

per person

The Steelhead offers familiar American pub food with an upscale Northwest flair. Within walking distance of downtown shopping. downtown

218 n HowArd St | dAily 11Am-cloSe

Smoked STeelheAd mixed GreeN SAlAd: with housemade wasabi vinaigrette STeAmer ClAm CioppiNo: with a red wine & tomato broth filled with shrimp & halibut

houSemAde Soup of The dAy

Thai BamBoo |

BourBoN GlAzed STeelheAd: with parmesan fried red potatoes and fresh steamed broccolini topped with housemade hollandaise sauce WhiSkey & ShiTAke Grilled SirloiN: over

sauteed sweet onions & served with parmesan fried red potatoes and fresh steamed broccolini topped with house: made hollandaise sauce

CuiSine

AmericAn

huCkleBerry WhiTe ChoColATe CheeSeCAke kAhluA ChoColATe Toffee mouSSe CAke

777-8424 | thaibamboorestaurant.com

per person

Enjoy tasty, authentic and healthy Thai and Asian cuisine in our beautiful restaurant. See why we are consistently voted #1 Best Thai! norTh easT

5406 N DivisioN sT | suN-Thurs 5-9:30pm, Fri-saT 5-10pm

Spring rollS: Tasty combination of

vegetables and Thai spices hand:rolled in a light dough wrapper, and deep:fried to a golden brown

phAd ThAi: Stir fried rice noodles, egg, peanuts with cabbage, shredded carrots and green onions. Choice of chicken (natural free-range & antibiotic free), beef, pork or tofu. (substitute wild caught prawns: $2)

BuTTErfly wonTonS: Hand:rolled crab

ThAi BAmBoo friEd ricE: Fried jasmine rice, Thai

meat and cream cheese wonton. Deep:fried to a golden brown

poTSTickErS: Hand:made with marinated chopped prawns, chicken, pork, herbs, sesame seed, sesame oil in a wrap, then fried to a golden brown

chili, Thai basil, fresh garlic, bamboo shoots, bell peppers, green beans and onions, with egg. With chicken, beef, pork or Small Planet organic tofu. (prawns: $2)

chickEn cAShEw nuT: Sauteed chicken, with

cashews, bell peppers, onions, green beans, and carrots in a sweet chili sauce. With jasmine or brown rice

Cuisine

Thai

friEd BAnAnA: Fresh banana covered in spring roll wrapper and deep:fried with one scoop of ice cream. So yummy! mAngo whiTE STicky ricE: Sweet white sticky rice warmed and topped with fresh cool mango slices, coconut milk, palm sugar and toasted sesame seeds. BlAck STicky ricE pudding: Warm

black Thai sticky rice pudding topped with coconut milk, palm sugar and with one scoop of ice cream. Traditional and tasty!

Special Advertising Section

Now Serving Sunday brunch 9am - 12pm $5 Happy Hour Food Menu $1.50 Domestic Bottles During Happy Hour Real food, great beer, fine wine & hand crafted cocktails 21 West Main Ave | 473-9455 saranacpublichouse.com

restaurant week guide 2013 INLANDER 21

TomaTo STreeT |

484-4500 | tomatostreet.com

per person

Tomato Street offers made-to-order classic Italian dishes with an American twist! Many dishes can be made gluten-free or vegetarian. norTh eaST

REAL ESTATE PROFESSIONAL

Buying or selling? I can help you - call me today! cell: 509-599-1223 office: 509-928-1991 mollycline@windermere.com www.mollyocline.com

T?can accomIE D L SMoPst EReCstaIA efs ch ek urant We

getarian and modate your gluten-free, ve ed these vegan needs; many have list s. options right on their menu

TIPanSd graAtuiRtyEareMnoUt incCHludedAPin PtheRpreECfixIAe meTEal D

Tax deep and thank the staff for price, so don’t forget to dig perience. a great Restaurant Week ex

ToMATo BASIl Soup: served with fresh

garlic bread

MIneSTrone Soup: served with fresh

garlic bread

HouSe SAlAd: Iceberg & romaine lettuce, red cabbage, radish and carrots. Your choice of homemade dressing: creamy garlic, honey mustard, Italian, thousand Island, blue cheese, or huckleberry vinaigrette. Served with fresh garlic bread

Cuisine

www.twigsbistro.com Cuisine

14728 e indiAnA Ave, 290.5636 | dAily 11Am-9pm

Twigs BisTro and MarTini Bar | norTh wesT

www.twigsbistro.com

4320 s regAl st, 443.8000 | dAily 11Am-9pm

Twigs BisTro and MarTini Bar | Valley

Cuisine

www.twigsbistro.com

9820 n nevAdA st, 468.9820 | dAily 11Am-9pm

Twigs BisTro and MarTini Bar | souTh

www.twigsbistro.com

808 west mAin Ave, river pArk squAre, 232-3376 | dAily 11Am-9pm

Twigs BisTro and MarTini Bar | norTh wesT

ItalIan

BAked MoSTAccIolI: Alfredo and zesty marina- grAndMA’S BreAd puddIng: Warm ra, roasted chicken and Mostaccioli pasta. Baked homemade bread pudding with golden raisins and with mozzarella, provolone and parmesan cheeses cinnamon. Topped with vanilla ice cream (can be modified to be gluten-free) BurnT creMe Brulee: Smooth sweet cream cHIcken pArMIgIAnA :Sauteed breaded custard topped with crisp caramelized sugar chicken breast, marinara and melted cheeses, (gluten free) served with a side of fettuccini and Alfredo SpuMonI Ice creAM: A heaping scoop of this MAMMA MeATzA pIzzA: 12-inch pizza with classic Italian favorite! prosciutto ham, meatballs, Italian link sausage and pepperoni, with a garlic-infused crust

Twigs BisTro and MarTini Bar | downTown

CuiSine

6220 n DIvIsIon st | sun-thurs 4-10pm, FrI-sat 4-11pm

www.twigsbistro.com Cuisine

401 e FArwell rd, 465.8794 | dAily 11Am-9pm

per person

AmericAn

per person

AmericAn

per person

AmericAn

per person

AmericAn

per person

AmericAn

Prepare for a unique dining experience that is casual yet memorable. Choose one of our 36 signature martinis to complement your meal. HUMMUS AND GRILLED PITA: Garlic hummus served with pita bread and garnished with diced tomatoes and feta cheese CAJUN CALAMARI: Bell peppers, onions and Cajun dusted calamari with Creole remoulade HoUSE SoUP oR SALAD: Insalada Mista or

Toasted Pecan Caesar

BUTTERNUT SQUASH GNoCCHI: Roasted butternut squash, honey cured bacon, red onions, fresh sage, gorgonzola cheese and potato pasta tossed in a browned butter sauce. PEPPER SALMoN: Pan seared filet of wild

Alaskan Sockeye over wild rice pilaf, seasonal vegetables and a roasted red pepper corn relish drizzled with Creole remoulade.

CREAME BRULEE: Our Chef’s daily creation of the French classic custard with a burnt sugar crust.

CHoCoLATE PEANUT BUTTER MoUSSE CAKE: Crisp Oreo crust filled with a creamy peanut butter mousse, covered in a rich chocolate glaze, with toasted peanuts and whipped cream.

PETITE TNT CoULoTTE: Grilled coulotte steak with our signature TNT red wine demi-glace, chive sour cream mashed potatoes, seasonal vegetables.

WindoWs of the seasons |

326-8000 | www.facebook.com

per person

Casual American dining with great views of the Spokane River and Riverfront Park.Our menu is designed from the heart and home.doWntoWn

303 W north river Dr | DAily 4pm-10pm

BARley And duCk COnfit SAlAd: with apples, chervil, and walnuts

DRINK LOCAL. Drink Local Sponsor • Spokane Restaurant Week

dungeneSS CRAB CAkeS: on wilted spinach with red pepper sauce and spicy mustard

SmOked SAlmOn: on garlic baguette with boursin cream and balsamic reduction

rivercityred.blogspot.com • @rivercityred 22 INLANDER restaurant week guide 2013

Special Advertising Section

Cuisine

AmericAn

SeARed tRi tiP: from Snake River Farms, slow cooked short rib, rich potato puree with seared forest mushrooms, ramps, and finished with herb oil

HuCkleBeRRy tRifle: with moist white cake, rich vanilla custard and fresh whipped cream

Petite Beef wellingtOn: with truffle demi glace, fingerling potatoes and french green beans

and fresh raspberies

SeARed SAlmOn On lOBSteR RiSOttO: with

wARm APPle tARt fOR twO: vanilla bean

wilted greens and lemon vinaigrette

CHOCOlAte deCAdenCe: creme anglaise

ice cream with house made peanut brittle

! y t u D r o You

ome to . h is t s we irits d North beer and sp n la In e, The cal win lo t a e r g

g unique, s a long history of producin Arbor Crest Wine Cellars ha Inland Northwest. Started in 1982, handcrafted wines in the award-winning varietals and blends, Arbor Crest features over 15nysus blend and its Sauvignon Blanc. including its popular Dio orcrest.com arb

EMVY

d every approach, anand now le tt o b to rm y ces the fa in, whiske Dry Fly embaraward-winning vodka, grials grown locally by te s drop of it re made with raw ma ently recognized for its bourbon a rms. Dry Fly is consist istilling.com d sustainable fa uality. dryfly exceptional q

Mountain Dome is the Northwest’s iere sparkling wine producer. The sparkling wines are madeprem in the Champenoise – the true French method of traditional Methode All of their sparklers, from the Brut Vintage making Champagne. finished in the Brut style, with just a little to the Cuvee Forte are sugar adde the acidity. mountaindome.com d to balance

This fam two bar ily owned and r today. Tels of wine in operated win for his r ownshend W 1998 to mor ery has grow ed blen e than 1 n from p ds, inemaker ro 5 differen T3 and VortexDon Townshen,000 cases of wducing t wines. , but he d is bes ine t townsh m endcell akes more thknown an 20 ar.com

Caterina’s approach to wine is more New World with bright, vibrant fruit, so its wines are approachable younger. This fruit-forward style also mea when they ’re reasonably priced, most under $20, without ns bottles are sacrificing quality. caterina.com

LLA

EMVY ta French barrkes great care to use e winery in thls. All of our wine isquality fruits and 100 Forrester H e 100 year old re now produced in o % high quality one of th all. Our flagship modeled and his ur new downtow Our tastineg best wines producewine Devotion is regtorically registered n ula d in ro Browne insiom is the Marketpla Spokane. Come tarly regarded as ste for you ce & Wine de the Spo rse B kane Publi c Market. ear located on 2nd anlf. d mvycellar s.com

No-Li Brewhouse believes in the fabric of community of connection, local roots, looking out for one anoth ; strength roll-up-your sleeves willingness to work hard. We er, and a ect a gritty perseverance, an underdog spirit infused with eternrefl al No-Li Brewhouse isn’t out to prove anybody wrong or optimism. it just wants to make the very best beer. nolibrewhouseright, .com

lve Strings. It’s handcrafted.t Beer is not manufactured atrthTwe west style and span from ligh Beers are brewed in the No nde to the Drop D Stout that’s so ales, such as the G String Blo me paired with vanilla ice cream. dark and hefty that it’s awesobrewingco.com 12string

Lone Canary is committed to producing high-quality, elegant wines that express what is delicious and distinctive about Washington State Fruit. Utilizing fruit grown in the Yakima and Columbia Valleys, Lone Canary produces about 4,500 cases a year, with a focus on Sauvignon Blanc and red wines showcasing both Italian and Bordeaux varietals. lonecanary.com

of r of a centuryloved e rt a u q a g n rewing bri mbers and stouts. Be with a f River City B lt The owners o their handcrafted ales,Bear Stout, a creamy madication to e r d ce la s n o it e P ri n o nd expe leberry Ale a y prides itself for their Huckbourbon notes, River C.itrivercityred.blogspot vanilla and handcrafted excellence to

This 15-b Coeur d’Alenaerrel microbrewery is loca be found thro Hardware Building, butted in Wallace’s historic Company offerughout Washington and its handcrafted beers can seasonal brews half-dozen or so regulaIdaho. Wallace Brewing r offerings, alo s like their W inte ng wallacebrewr Ale and Huckleberry Pa with le. ing.com

2013 Spokane Restaurant Week

24 INLANDER restaurant week guide 2013

One of Clover’s specialty brunch items: a crab and artichoke omelet with rosemary breakfast potatoes. Ella Herhilan photo

Finding Brunch It’s not just late breakfast, and it’s not a buffet. So what is it? By Lisa Waananen

utside, the streets are Sunday-morning quiet. But inside, the kitchen hums and diners sip coffee or something stronger. Colorful omelets and thick pieces of French toast disappear between fragments of conversation. At Saranac Public House, where Sunday brunch quietly started a few weeks ago, sunlight glints off stemless wine glasses filled with pale orange mimosas. At a modern brunch, you do not have hashbrowns;

you have rosemary breakfast potatoes. Your orange juice is freshly squeezed. Your eggs are cage-free. Your French toast is topped with fresh seasonal fruit. Your coffee is made from locally roasted beans — and you’ll stay long enough for a few refills. In other cities, brunch has attained an almost sacred status. Groups of friends or couples with babies willingly wait in hour-long lines for the weekly ritual. In New York

City, where I lived for the past three years, an uninitiated observer could believe that brunch consists entirely of young people standing around on the sidewalk outside impossibly small and crowded restaurants. But it’s more than that, and with Saranac as the latest in a growing number of local restaurants offering the weekend meal, Spokane may be reaching the point when, on an unhurried weekend morning, the question is not whether to go out to brunch, but where. “My hope would be that’s where Spokane is going,” says Eric Johnsen, Saranac co-owner and chef. “You’ve got more intimate, smaller settings. It’s not a big trough of food, it’s something crafted.”

ere in Spokane, you can’t bring up the word “brunch” without someone saying “Davenport buffet” in the next breath. And no one denies that’s a wonder to behold; it’s just not what any of the smaller restaurants are aiming for. When Italia Trattoria started serving “brunch,” they fielded so many calls about

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24 INLANDER FEBRUARY 21, 2013

food | trends “finding brunch,” continued...

welry ter jear bowlinphgocoffee roas tist landmark karaoke p d biknaetursal foo o h fast foo salofestnivbalowloclialnhegro ds local celebrity ance club d erDJscS burgL e r u it n r u ia f iv E tr h C rc N u h A H C T A charity mexican gifts g in bookstoreshopp bank band coffee ro

buffets they stopped using the word. “We decided to call it ‘breakfast with a little lunch,’ ” says coowner Bethe Bowman. “But it’s brunch — that’s what it is.” So if modern brunch isn’t the Davenport, and it isn’t even always called brunch, what defines it? Talking about it with local chefs, owners and brunchgoers, a few themes came through: At brunch, you should be able to walk in after noon. You should be able to order some traditionally lunch items, like salads and sandwiches, or even pasta and burgers. And you should be able to order alcohol. “I feel better serving people Bloody Marys if we call it brunch,” says Saranac co-owner Brandyn Blanchat. More than any specific hour, brunch begins, as Clover executive chef Scott Schultz put it, “whenever you roll out of bed.” At Casper Fry, Sunday brunch is always busiest during the two hours after noon. “We either have the church crowd or we have the sinners, it’s hard to know,” executive chef Joshua Martin says.

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ut there’s an essential quality of modern brunch that’s a little harder to define. It has something to do with comfort and leisure, and it’s partly because of this quality that brunch — even perhaps more than microbreweries or coffee roasters or gourmet food trucks — is the culinary hallmark of the urban creative class. The devoted crowd tends toward the young, but the appeal isn’t confined to urban hipster types. Last weekend at Chaps, where owner Celeste Shaw takes pride in a welcoming atmosphere, a young man wearing camo expressed shock that a friend had never been there for brunch before. “This place is so awesome,” he said. “You’re going to love it.” And that’s another thing, because that word — love — tends to come up more often with brunch than any other meal. People may have a favorite lunch spot, or enjoy going out for dinner, but only brunch as an entire concept seems to inspire such a deep feeling of affection. Of the many reasons to love brunch, one is paramount: It is served with care. “It’s not just something out of a box,” Johnsen says of the Saranac brunch. “We’re making everything on the menu — our chicken-fried steak is handmade, our sausage is handmade, our biscuits are handmade. Everything we do is made from scratch just the day before.” It’s a common credo among the restaurants entering the brunch scene in the past few years, from Santé to Clover to Central Food. Most of the chefs making brunch in Spokane come from a history of brunch places, but their influences often go straight back to childhood, to memories of homemade meals around the family table. So that’s the secret — sophisticated menus and alcohol aside, modern brunch isn’t fancy. There’s nothing uniquely urban about it. It’s comforting and wholesome, and people with the time and hunger for that level of care will eventually congregate wherever it is being served. Even if the wait is an hour long. n

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to21,r2013eINLANDER 25 photographer booksFEBRUARY

Oscar Obscurity Your guide to all the categories you’ve never heard of By Scott Renshaw

et as many Lincolns as you can scrape together on Daniel Day-Lewis taking Best Actor. Anne Hathaway will be carrying away a Supporting Actress gold statuette for dreaming a dream. And you can Argo to the bank on Ben Affleck’s film as a Best Picture favorite. In several 2013 Academy Award categories, the only suspense involves what the winners will say in their acceptance speeches. (The show airs on Sunday at 5:30 pm on ABC.) But if you’re having an Oscars party, or otherwise filling out your own ballot for a “guess the winners” game, that leaves plenty of categories where the outcome is uncertain — and perhaps even more where the average person on the street doesn’t know where to even begin to make a guess. So once again it’s time to delve into the more obscure categories, to see if history and/or momentum can tell us anything about how to mark your own predictions ballot. Sound Editing/Sound Mixing: Picking these categories has always been hardest on laypeople, for the simple reason that most of them still don’t understand the difference between the two. In extremely simplified terms, Sound Mixing deals with the process of putting together the sounds recorded (dialogue, background noise, etc.) during the process of filming, while Sound Editing refers to the incorporation of post-production sound (music, sound effects, etc.). That should help make it clear why Les Misérables — which made much of the fact that its song performances were recorded live — should be considered the favorite in the Sound Mixing category. Sound Editing has frequently gone to a big action blockbuster, but the closest thing in the category this year is Skyfall. While Life of Pi is an extremely strong contender — and most likely to pull the upset if there’s going to be one — the odds are with 007. Documentary Short: How many of them have you seen? That’s what I thought. But unlike in the Documentary Feature category, where capital-I “Importance” can sway voters, history suggests that the winner in this category is the one that delivers the most straightforward, emotionally affecting story. That would seem to work in the favor of Mondays at Racine — by director Cynthia Wade, a winner in this category in 2008 2007 — which follows

women trying to live normal lives through cancer treatment. Animated Short: Entries from Disney and/or Pixar have received 10 nominations in the previous 10 Academy Awards, but exactly zero wins. So don’t assume the most widely seen nominee, Paperman — which showed before Wreck-It Ralph — is a favorite. But voters seem to prefer something with a genuine emotional kick over humor or technique, so I’d lean towards the longest entry: Minkyu Lee’s lovely tale of the first man’s-best-friend, Adam and Dog. Costume Design: You’re rarely mistaken if you assume that the winner in this category will be whatever features the flashiest period-piece costumes, which favors Anna Karenina’s Jacqueline Durran this year. Of course, that strategy wouldn’t have helped you last year, when The Artist won for garments that weren’t even seen in color. And this year, there’s the additional wild card of Mirror Mirror designer Eiko Ishioka being up for the honor posthumously. Sentiment could swing the vote for Ishioka, but Anna Karenina just feels too much like the kind of work Oscar can’t resist. Editing: For years, the Best Picture favorite could safely be considered the favorite in the Editing category as well. Recently, though, there’s been more divergence, with voters in this category giving the award to movies that really move. Argo definitely has a strong shot here, but I’ll lean towards the multiple storylines that Dylan Tichenor and William Goldenberg had to pull together — plus the tense climactic raid — for Zero Dark Thirty. Cinematography: Trying hard not to let emotions sway my guess here, because Skyfall’s Roger Deakins is a remarkably talented veteran who has never won, and whose work in Skyfall was simply mind-blowing. Conventional wisdom seems to be on the side of Life of Pi’s Claudio Miranda as the favorite, for a film that’s brighter and more vivid than the darker Bond film. But… ah, what the hell, I’m sticking with Deakins. What good is all the “being right” if you don’t have something to root for? n

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film | shorts

opening films DARK SKIES

Remember Keri Russell? She of Felicity fame? These days she’s back on TV as a commie mom on The Americans, but in Dark Skies we see her as just a normal mom. But this normal mom’s family is all screwed up because things start stacking themselves inside the house and birds fly into her windows. It’s basically a 2013 version of Poltergeist, so the family calls in a paranormal investigator played by J.K. Simmons (Juno’s dad, the guy from the Farmer’s Insurance commercials). That’s when things get really, really scary. (MB) Rated PG-13

JOHN DIES AT THE END

Director Don Coscarelli, who has built his career on campy fantasy films like 2002’s Bubba Ho-Tep, 1982’s Beastmaster and the Phantasm series, goes to extra lengths to make this flick a prototypical B-movie. We’re supposed to watch this story of two

college-age kids, Dave and John, who stumble across a drug that allows its user to travel through time, then inexplicably turn into a monster spider and laugh at the absurdity of it all. Or at least that’s what they’re hoping for. At the Magic Lantern (MB) Rated R

SNITCH

Dwayne Wolfgang Rockefeller Johnson, aka “The Rock,” stars as a dad struggling with parenting issues — namely the fact that his son got locked up after being framed in a drug deal. So The Rock has an idea: he’ll become an informant in place of his son to help get him off. Being a truck driver, he has access to the required transportation to ship copious amounts of dope, so he recruits two actual criminals (played by Shane from The Walking Dead and Omar from The Wire) to help him get connected with some big time drug dealers. (MB) Rated PG-13

now playing BEAUTIFUL CREATURES

Based on the first in a novel series by Kami Garcia and Margaret Stohl, Beautiful Creatures is set in a small South Carolina town where 17-year-old Ethan Wate (Alden Ehrenreich) has become intrigued with the new girl in town, mysterious Lena Duchannes (Alice Englert), who has moved in with her reclusive uncle Macon (Jeremy Irons). Ethan soon discovers that Lena comes from a family of magical “casters,” and that her impending 16th birthday will mark the moment when her powers will be claimed either by the forces of light or — as she fears, given family history — darkness. (SR) Rated PG-13.

DJANGO UNCHAINED

Seems about time for Quentin Tarantino to conquer a Western movie — seeing that he’s already done a heist flick, some samurai films, a blaxploitation homage and a war movie. Django Unchained tracks a slave (Jamie Foxx) who is promised freedom by a bounty hunter (Christoph Waltz) in exchange for helping find a pair of criminals. They also rumble with a rich Frenchie (Leonardo DiCaprio) who owns Django’s wife now. (LS) Rated R

ESCAPE FROM PLANET EARTH

When Scorch Supernova, the galaxy’s most heroic alien warrior, gets caught on planet Earth, his nerdy brother must travel across the universe to save him. Humans have been imprisoning and researching a variety of alien species for years and now a cute little group of imprisoned aliens must escape our lovely planet in order to survive… and save all life in the galaxy. Your kids will love the antics of a mob of wily extraterrestrials, while you’ll appreciate a cast of star voice actors (Brendan Fraser, Sarah Jessica Parker) and two hours of captivated and mostly quiet children. (SM) Rated PG

A GOOD DAY TO DIE HARD

Valentine’s Day is a day for romance… and also the premiere of A Good Day to

Die Hard, the fifth installment in the Die Hard series. This time, John McClane (Bruce Willis) must travel to Russia to get his son, Jack, out of jail. But Jack has followed in his father’s footsteps and is deeply involved in a counter-terrorist operation that has to do with explosivesgrade uranium, trunks full of assault rifles and a beautiful woman. Now, in true Die Hard fashion, the duo must fight the foreign enemy by jumping out of windows and blowing stuff up. (SM) Rated R

HANSEL AND GRETEL

Hansel (Jeremy Renner) and Gretel (Gemma Arterton) leave behind the innocence of a broken childhood to start life as vigilantes of revenge. Now, the bloodthirsty pair must deal with the haunting legacy of their youth while hacking down the witches who stalk them. In the end, though, Hansel and Gretel shines forth as another example of Hollywood’s macabre obsession with reworking children’s fairy tales into action flicks. Bonus: You get to see some heavy crossbow and shotgun action in glorious 3-D. (SM) Rated R

HITCHCOCK

The director of some of the scariest films in history was a portly British man known for his perfectionist style and sardonic tongue. And, of course, scaring the hell out of people. In this biopic, Alfred Hitchcock (portrayed by Anthony Hopkins) struggles to get funding to make his famous film Psycho come to life, leaning heavily on his wife Alma Reville (Hellen Mirren) for advice. (LS) Rated PG-13

THE HOBBIT: AN UNEXPECTED JOURNEY

Part one of Peter Jackson’s three-part prequel to his outstanding Lord of the Rings trilogy is solidly acted and directed, and brimming with neat visual trickery, such as combining very big folks with very small folks in a single scene. But ...continued on next page

FEBRUARY 21, 2013 INLANDER 27

film | shorts

THE MAGIC LANTERN

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FEBRUARY 22ND - FEBRUARY 28TH

2013 OSCAR NOMINATED SHORTS:

ANIMATION (86 min)

Fri/Sat: 12:15, 3:30, 7:00, Sun: 1:00, 4:30, Mon-Thur: 6:00

LIVE ACTION (114 min)

Fri/Sat: 5:00, 8:30, Sun: 2:30, 6:00, Mon-Thur: 7:35

DOCUMENTARY: PART TWO (80 min) Fri/Sat: 2:00, Sun: 11:30am, Mon-Thur: 4:30

HYDE PARK ON HUDSON (94 min)

Fri: 3:45, 7:15, Sat: 2:00, 3:45, 7:15, Sun: 3:00, Mon-Thur: 6:45

HITCHCOCK (96 min)

Fri/Sat: 5:30, Sun: 1:15, Mon-Thur: 5:00

JOHN DIES AT THE END (99 min) Fri-Sun: 9:00, Mon-Thurs: 8:30

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SNITCH (PG-13) Fri. - Sun.(1130 200) 430 700 925 DARK SKIES (PG-13) Fri. - Sun.(1140 220) 510 750 1015 ESCAPE FROM PLANET EARTH IN REAL D 3D (PG) ★ Fri. - Sun.(140 PM) 640 PM ESCAPE FROM PLANET EARTH (PG) Fri. - Sun.(1110 AM) 410 PM 910 PM SAFE HAVEN (PG-13) Fri. - Sun.(1100 150) 440 720 1000 A GOOD DAY TO DIE HARD (R) ★ Fri. - Sun.(1200 230) 500 730 1005 BEAUTIFUL CREATURES (PG-13) Fri. - Sun.(1250 350) 650 940 IDENTITY THIEF (R) Fri. - Sun.(1120 210) 450 655 740 930 1015 SIDE EFFECTS (R)Fri. - Sun.(130) 420 710 945 WARM BODIES (PG-13) Fri. - Sun.(1210 320) 630 935 HANSEL AND GRETEL: WITCH HUNTERS (R) Fri. - Sun.(215 PM) HANSEL AND GRETEL: WITCH HUNTERS IN REAL D 3D (R) ★ Fri. - Sun.(1150) 435 705 920 MAMA (PG-13) Fri. - Sun.(100 PM 330 PM) THE HOBBIT: AN UNEXPECTED JOURNEY IN REALD 3D (PG-13) ★ Fri. - Sun.(1105 AM) 615 PM 950 PM THE HOBBIT: AN UNEXPECTED JOURNEY (PG-13) Fri. - Sun.(240 PM)

SNITCH [CC,DV] (PG-13) Fri. - Sun.(1255) 445 730 1015 DARK SKIES (PG-13) Fri. - Sun.(100) 430 700 945 ESCAPE FROM PLANET EARTH [CC] (PG) Fri. - Sun.(1240 PM) 940 PM ESCAPE FROM PLANET EARTH 3D [CC] (PG) ★ Fri. - Sun.(315 PM) 715 PM SAFE HAVEN [CC] (PG-13) Fri. - Sun.(1230) 400 710 1010 A GOOD DAY TO DIE HARD [CC,DV] (R) ★ Fri. - Sun.(1250 340) 640 930 BEAUTIFUL CREATURES [CC,DV] (PG-13) Fri. - Sun.(1245 345) 705 1000 IDENTITY THIEF [CC,DV] (R) Fri. - Sun.(1235 355) 630 720 915 1005 THE SILVER LININGS PLAYBOOK [CC] (R) Fri. - Sun.(110) 410 650 935 WARM BODIES [CC,DV] (PG-13) Fri. - Sun.(115) 415 645 920 HANSEL AND GRETEL: WITCH HUNTERS [CC,DV] (R)Fri. - Sun.(235 PM) 500 PM 955 PM HANSEL AND GRETEL: WITCH HUNTERS IN REAL D 3D (R) ★ Fri. - Sun.(1220 PM) 740 PM ZERO DARK THIRTY [CC,DV] (R) Fri. - Sun.(1215 PM) 655 PM SIDE EFFECTS [CC,DV] (R) Fri. - Sun.(335 PM) 1015 PM THE HOBBIT: AN JOURNEY IN REALD 3D [CC,DV] (PG-13) ★ Fri. - Sun.(1215 PM 345 PM)

Adv. Tix on Sale JACK THE GIANT SLAYER Big Screen: THE HOBBIT: AN JOURNEY IN REALD 3D [CC,DV] (PG-13) ★ Sun.700 PM THE HOBBIT: AN JOURNEY IN REALD 3D [CC,DV] (PG-13) ★ Fri. - Sat.435 PM 810 PM Sun.435 PM HANSEL AND GRETEL: WITCH HUNTERS IN REAL D 3D (R) ★ Fri. - Sun.(115 PM) 635 PM ESCAPE FROM PLANET EARTH 3D [CC] (PG) ★ Fri. - Sat.(350 PM) 925 PM Sun.(350 PM) 905 PM DARK SKIES (PG-13) Fri. - Sat.(135) 425 720 1010 Sun.(100 345) 630 900 Big Screen: SNITCH [CC,DV] (PG-13) Fri. - Sat.(125) 415 710 940 Sun.(125) 415 640 905 ESCAPE FROM PLANET EARTH [CC] (PG) Fri. - Sat.(145 PM) 730 PM Sun.(110 PM) 630 PM A GOOD DAY TO DIE HARD [CC,DV] (R) ★ Fri. - Sat.(115 150) 410 445 640 725 920 955 Sun.(115 150) 410 445 755 855 Big Screen: SAFE HAVEN [CC] (PG-13) Fri. - Sat.(110) 400 700 950 Sun.110 PM 400 PM SAFE HAVEN [CC] (PG-13) Sun.810 PM BEAUTIFUL CREATURES [CC,DV] (PG-13) Fri. - Sat.(100 355) 650 945 Sun.(135 PM) 500 PM 800 PM IDENTITY THIEF [CC,DV] (R) Fri. - Sat.(140) 405 430 655 715 935 1000 Sun.(140) 405 430 655 850 SIDE EFFECTS [CC,DV] (R) Fri. - Sat.(120) 420 705 945 Sun.(120 PM) 420 PM 830 PM WARM BODIES [CC,DV] (PG-13) Fri. - Sat.(155) 450 730 1000 Sun.(155 PM) 450 PM 805 PM HANSEL AND GRETEL: WITCH HUNTERS [CC,DV] (R) Fri. - Sat.440 PM 1000 PM Sun.(340 PM) 910 PM MAMA [CC,DV] (PG-13) Fri. - Sun.(130 PM) THE HOBBIT: AN UNEXPECTED JOURNEY Fri. - Sun.(100 PM) [CC,DV] (PG-13) THE SILVER LININGS PLAYBOOK [CC] (R) Fri. - Sat.(105 355) 645 930 Sun.(105 PM 355 PM) 815 PM Times For 02/22 - 02/24

problems abound in the telling of Bilbo Baggins’ (Martin Freeman) long, treacherous journey across Middle Earth 600 years before the oh-so-similar one taken by his nephew Frodo. (ES) Rated PG-13

HYDE PARK ON HUDSON

Bill Murray plays FDR, Olivia Williams is his kind of estranged wife Eleanor, and Laura Linney is his distant cousin Daisy, who becomes his new social secretary and latest in a line of secret flings. Apparently, a wheelchair never held this guy back, when it came to the ladies. But the film isn’t as light as its preview trailers suggest. It’s 1939, the eve of WWII, and the king and queen of England are visiting FDR. Neither are things very dramatic. Aside from a strong Murray performance and a nice way with words in the script, the film is lightweight. It’s a pleasant visit with these folks, but not much more. At Magic Lantern (ES) Rated R

IDENTITY THIEF

You never suspect the quiet ones. So when Sandy (Jason Bateman) discovers his identity has been stolen, the seemingly harmless Diana (Melissa McCarthy of Bridesmaids) is a surprising suspect. But Sandy’s trip to Miami to confront the criminal takes a twist when he discovers that Diana isn’t as innocent as she appears. The loud, annoying woman will do anything she can to avoid losing the luxurious lifestyle she has accrued at Sandy’s expense. Through many a car chase, fistfight and argument, Sandy must pull his identity and credit score out of the gutter. (SM) Rated R

MAMA

It’s not polite to tell people how to parent these days, but here’s one tip: Try not to leave your two kids out in the forest for five years to fend for themselves. That’s what happens in this horror flick and things don’t turn out so well because after the kids come to live with their aunt and uncle; it turns out that they’ve spent the last few years under the watchful eye of a ghost-mom. For those not in the know, a ghost-mom is like a normal mom, but dead and evil and terrifying. (MB) Rated R

OSCAR-NOMINATED DOCUMENTARIES

Check out all the short documentary films nominated for Academy Awards at the Magic Lantern beginning on Friday.

OSCAR NOMINATED SHORT FILMS

The Magic Lantern is screening all the live-action and animated films that were nominated for Academy Awards throughout the week.

SAFE HAVEN

Prepare yourself for the classic love story by Nicholas Sparks. Katie has daddy issues, or a fear of commitment, or a history of abuse or something. Alex’s is a widower, can bench press 250 pounds, and is good with kids. They’re both pretty attractive. They run on the beach through the rain and conquer deep-seated emotional issues together. But when our heroine has to get out of town quickly, for some vague and slightly terrifying reason, their true love is tested. Or something emotional and gut-wrenching like that. (SM) Rated PG-13

Identity Thief

SIDE EFFECTS

The newest collaboration between director Steven Soderbergh and writer Scott Z. Burns (Contagion, The Informant!) is their best. It’s a twisty-turny mystery-thriller about money, sex, (prescription) drugs, sleepwalking, and lots more. Jude Law is a busy psychiatrist. Rooney Mara is his patient. Channing Tatum is her husband. Catherine Zeta-Jones is her former psychiatrist. Things, to a degree you couldn’t possibly guess, go wrong, astoundingly wrong. Great writing and direction, every actor is spot-on. (ES) Rated R

SILVER LININGS PLAYBOOK

Director David O. Russell (The Fighter, Flirting with Disaster) continues exploring the humor and tragedy of the human situation in a story of two emotionally damaged people (Bradley Cooper, Jennifer Lawrence) who meet … and, thankfully, don’t follow the rules of movie clichés. Throw in the Cooper character’s more down to earth, but still nutzoid dad (Robert De Niro, right on the mark), and the movie almost starts to sparkle. It’s just a tad too quirky for its own good, but one of the more enjoyable relationship films in a long while. (ES) Rated R

WARM BODIES

The popular young adult novel is turned into a well intended, but flawed movie

filled with gaping holes in logical storytelling. Most of the world’s population has become zombies, though survivors exist in a walled city. When human Julie (Teresa Palmer) wanders into the wrong place, she’s saved by zombie R (Nicholas Hoult), and the rest of the film is about how love can change anyone ... even a flesh-eating, conscience-less zombie. The two leads are quite good, especially in handling their ever-changing character arcs. And the mostly ’60s and ’70s soundtrack is mighty hip. Too bad that everything else is preposterous. (E.S.) Rated PG-13

ZERO DARK THIRTY

Sure to be Oscar nominated, Kathryn Bigelow’s follow-up to her Oscar-winning The Hurt Locker tells the story of the almost decade-long search for 9/11 mastermind Osama bin Laden. The script focuses on CIA operative Maya (Jessica Chastain), whose first assignment lands her in Pakistan to help find bin Laden, and who eventually becomes consumed by the often-frustrating hunt. The film is brutal in its depictions of torture but is even more nerve-racking concerning things that might happen to the story’s heroes. The film is long and talky and tense, and viewers should be required to have a brief rest period after watching it. (ES) Rated R n

CRITICS’ SCORECARD THE NEW YORK INLANDER TIMES

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METACRITIC.COM (OUT OF 100)

Zero Dark Thirty

Django Unchained

Side Eﬀects

The Hobbit

Hyde Park on Hudson

John Dies at the End

Beautiful Creatures

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Um, What?

You’ll have no idea what happens in John Dies at the End, and that’s OK By Mike Bookey

WEEK OF FEbruary 22nd THru FEbruary 28th

John Dies at the End: this isn’t even the weirdest scene.

his movie is about drugs and time travel. But again, that just might be the point. We’re It’s also about multidimensional universsupposed to watch this story of two college-age es and exploding eyeballs and monsters kids, Dave and John, who stumble across a drug and young love. It also might not be about any that allows its user to travel through time, then of those things because John Dies at the End is so inexplicably turn into a monster spider and laugh purposely outrageous and nonlinear (read: really at the absurdity of it all. When our pair of heroes hard to follow) that you’ll walk out of it wholly travels to another dimension because some televinonplussed yet simultaneously entertained. sion ghost hunter told them to, we’re supposed Director Don Coscarelli, who has built his to go along for the ride, perhaps against our best career on campy fantasy films movie-watching instincts. Hell, like 2002’s Bubba Ho-Tep, about an hour in, an army of topJOHN DIES AT THE END less women appear in masks. You 1982’s Beastmaster (yes, it’s Rated R the same Beastmaster you’re just have to shrug at that point: Directed by Don Coscarelli thinking of) and the Phantasm hey, you’ve gone this far. Why Starring Chase Williamson, Rob Mayes, series, goes to extra lengths to not get even weirder? Paul Giamatti make this flick a prototypical Coscarelli has a strong cult B-movie. If you didn’t know following who will likely love Coscarelli’s previous work, you’d be inclined John Dies at the End, but the uninitiated might to mistake John Dies at the End, based on a serial have some trouble catching onto this. Its outlandWeb novel by David Wong, for a Syfy network ish story and campiness could prove endlessly original movie. The acting isn’t great — except for stupid to even the dope-smokingest of us all. If Paul Giamatti’s funny portrayal of a newspaper you said this movie is horrible, no one would rereporter — the special effects are intentionally ally blame you — even Coscarelli fans might give awful, and the dialogue seems to have been you a pass. drunkenly clipped from a pile of bad ’90s sci-fi Oh, and yes, John does die, but not at the movies. end. n

WEDNESDAYS

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ALL SHOWS ALL TIMES

Rise of the Guardians Fri 5:00 Sat-Sun 12:30, 5:00 Mon-Thurs 5:00

Airway Heights 10117 W State Rt 2 • 509-232-0444 SNITCH

PG-13 Fri-Sun (3:10) (5:10) 7:15 9:20 Sat-Sun (11:00) (1:00) Mon-Thu (3:10) (5:10) 7:10 9:10

DARK SKIES

PG-13 Fri-Sun (3:20) (5:20) 7:30 9:35 Sat-Sun (11:10) (1:15) Mon-Thu (3:20) (5:15) 7:15 9:15

A GOOD DAY TO DIE HARD

R Fri-Sun (2:45) (5:00) 7:20 9:40 Sat-Sun (12:30) Mon-Thu (2:45) (4:50) 7:00 9:10

BEAUTIFUL CREATURES

PG-13 Fri-Sun (4:50) 7:10 9:45 Sat-Sun (11:30) (2:10) Mon-Thu (3:50) 6:30 8:45

SAFE HAVEN

PG-13 Fri-Sun (2:15) (4:30) 6:50 9:10 Sat-Sun (12:00) Mon-Thu (2:40) (4:40) 6:45 8:50

ESCAPE FROM PLANET EARTH

PG Daily (2:40) 6:45 Sat-Sun (10:45) (12:40) In 2D Daily (4:40) 9:10

Wreck it Ralph Fri 7:10 Sat-Sun 2:40, 7:10 Mon-Thurs 7:10

IDENTITY THEFT

R Daily (4:30) 7:00 9:30 Sat-Sun (11:30) (2:00) Mon-Thu (3:45) 6:20 8:45

WARM BODIES

PG-13 Fri-Sun (4:50) 7:10 9:25 Sat-Sun (12:10) (2:30) Mon-Thu (4:40) 7:00 9:00

HANSEL & GRETEL: WITCH HUNTERS

R Daily 9:10 In 2D Sat-Sun (11:10) (1:10)

ZERO DARK THIRTY R Daily (3:10) 6:10

SILVER LININGS PLAYBOOK

This is 40 Fri-Thurs 9:30

R Fri-Sat (2:15) (4:45) 7:20 9:45 Mon-Thu (3:45) 6:15 8:45

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12622 N Division • 509-232-7727

SNITCH

PG-13 Daily (1:00) (3:10) (5:10) 7:15 9:20 Fri-Sun (11:00)

DARK SKIES

PG-13 Daily (1:15) (3:20) (5:20) 7:30 9:35 Fri-Sun (11:10)

A GOOD DAY TO DIE HARD R Daily (12:30) (2:45) (5:00) 7:20 9:40

BEAUTIFUL CREATURES

924 W. GARLAND • 509.327.1050 WWW.GARLANDTHEATER.COM

PG-13 Daily (2:10) (4:50) 7:10 9:45 Fri-Sun (11:30)

SAFE HAVEN

PG-13 Daily (12:00) (2:15) (4:30) 6:50 9:10

ESCAPE FROM PLANET EARTH

PG Daily (12:40) (4:40) 6:45 8:50 In 2D Daily (2:40) Fri-Sun (10:40)

THE IMPOSSIBLE

PG-13 Daily (2:00) (4:30) 6:50 9:20

IDENTITY THEFT

R Daily (2:00) (4:30) 7:00 9:30 Fri-Sun (11:30)

SIDE EFFECTS

R Daily (2:15) (4:45) 7:15 9:45

WARM BODIES

PG-13 Daily (12:10) (2:30) (4:50) 7:15 9:25

HANSEL & GRETEL: WITCH HUNTERS R Daily (3:20) (5:30) 7:30 9:35 In 2D Fri, Mon-Thu (1:20) Fri (11:20)

SILVER LININGS PLAYBOOK

R Daily (1:20) (4:00) 6:45 9:25 Fri-Sun (10:50)

ZERO DARK THIRTY R Daily (3:15) 9:15

LES MISERABLES PG-13 Daily (11:45) 6:15

THE HOBBIT: AN UNEXPECTED JOURNEY

PG-13 Daily (2:45) In 2D Daily 9:10

LINCOLN

PG-13 Daily (12:15) 6:15 Showtimes in ( ) are at bargain price. Special Attraction — No Passes Showtimes Effective 2/22/13-2/28/13

FEBRUARY 21, 2013 INLANDER 29

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SHOWTIMES

Feb. 22nd - 7pm Feb. 23rd - 3pm & 7pm Mar. 1 - 7pm Mar. 2 - 3pm & 7pm Mar. 3 - 3pm

Feb. 22, 23 | Mar. 1, 2 | 7pm Feb. 23* | Mar. 2, 3 | 3pm Feb. 24 | 1pm** & 4pm *Discount matinee; all tickets $8; Mad Hatter Tea Party before the matinee at 1:30 only $3 with purchase of ticket to 3pm performance or $5 without. ** Abbreviated adapted performance for Special Needs audiences. $6 tickets.

Bing Crosby Theater

SA Kroc Community Center

901 W. Sprague Spokane, WA 99201

1765 W. Golf Course Rd Coeur dâ&#x20AC;&#x2122;Alene, ID 83815

CYTSpokane.com

CYTNorthIdaho.org

WHY Bother?

Indie hip-hop innovators WHY? turn out their most polarizing record yet. And Spokane is all over it By Jon Brown

p until now, WHY?, an innovative and influential hip-hop-indierock band, has enjoyed what many music writers would call “critical darling” status. And then the band released its latest record, Mumps, Etc. “Most of the reviews have been positive,” says Josiah Wolf, the band’s drummer, over the phone last week. “It just so happened that probably the most negative review we got was from a website that reaches a lot of people.” The website in this case was Pitchfork.com, a prolific music news and reviews site and current arbiter of all that is important in music. Pitchfork’s oftenmysterious, numerical rating system spat out a dismal 2.8 (out of a possible 10) and the ensuing paragraphs describing Mumps,

Etc.’s various failings could be construed as personally spiteful. When referencing singer Yoni Wolf’s vocals and lyrics — perhaps the two most essential hallmarks of WHY?’s sound — the reviewer, Ian Cohen, calls them, “Combatively nasal, all jagged edges and botched notes,” and says, “Wolf makes an irreversible, disheartening slide into Borscht Belt jokes about his advancing age.”

“Who knows why the reviewer didn’t like it?” says Wolf. “It seems like maybe he was tired of listening to WHY? or maybe he just had a bad day.” In fact, the band’s previous albums (including one reviewed by the same Ian Cohen), all managed to garner high ratings on Pitchfork. And other reviews of Mumps, Etc. on the Web and in various print outlets have been mostly positive, if not as glowing as for some past efforts. In fact, Mumps, Etc. is not a dramatic departure from WHY?’s past full-length albums. Wolf’s lyrics remain incredibly dense and personal, revealing details and insights that aren’t always pleasant to behold but that often convey a unique depth and poetic beauty. And his delivery, nasal as it truly is, bounces in counterpoint ...continued on next page

MUSIC | indie “WHY bother,” continued...

225 E. 3rd Ave., Spokane, WA

with the band’s off-kilter rhythms and time signatures, creating an intricately syncopated amalgam that challenges the listener to pay careful attention. This is a band that does not create background sounds. “We always have a plan for each record and we’re always trying to do something a little different, to challenge ourselves,” says Wolf. “It keeps it interesting and it keeps us moving as a band.” If anything is different on Mumps, Etc. it is the music. Always accomplished, WHY?’s players have, on this record, grown into a kind of elegance that was not as evident before. The lurching, raw arrangements they are known for have evolved into something a little simpler but a lot more sophisticated. Thing are more “pop” oriented, but there are orchestral layers — harps, horns, choir voices — that enhance the album’s overall texture.

FEBRUARY spa specials

The band’s live shows have, over the years, attracted a loyal following. And while the success of Mumps, Etc. has not been exactly what the band had in mind when they made the record, it has been rewarding nonetheless. “We were maybe trying to reach out to people who didn’t know us yet and that hasn’t necessarily been the case, but we’ve had other positive things happen,” says Wolf. “What you envision from the beginning doesn’t always end up like you originally thought it would, but then at the end of it all you realize you’ve ended up in a better place regardless.” n music@inlander.com WHY? with Dream Tiger and Astronautalis • Thurs, Feb. 28, at 7:30 pm • The Center • 6425 N. Lidgerwood St. • $12 • Allages • thecenterofspokane.com • 742-7879

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32 INLANDER FEBRUARY 21, 2013

MUSIC | HIP-HOP

LASTING HERITAGE

The God Emcee

Hundreds historic cultural objects and photographs, plus modern works by contemporary American Indian artists of

Rakim has reigned as king of the mic for more than 25 years By Jordy Byrd

he title of hip-hop deity is typically reserved for fallen giants, lyricists the likes of The Notorious B.I.G. and Tupac Shakur. Yet emcee Rakim, otherwise known as The God Emcee, is still alive and spitting it. Rakim (born William Griffin) was part of the groundbreaking New York hip-hop duo Eric B. & Rakim. The group formed in 1986 and went on to produce legendary albums like Paid in Full and Follow the Leader. Eric B. mixed and sampled songs like “I Know You Got Soul,” which sparked an early debate — and a lawsuit from James Brown — on the legality of uncredited sampling, with Rakim living up to his emcee moniker on the microphone. He has the iconic drawl of the golden age of hip-hop. His prowess is metaphorical and technical, yet his delivery is sly, as if the Pink Panther were stumbling across his rhymes. “I came up in a household [with] a lot of different music: my mom playing jazz to R&B, soul; my brothers and sisters with the Earth, Wind & Fire to Michael Jackson,” Rakim said in an interview with NPR. “So I was trying to incorporate different rhythms in my rhymes.” Even as a soloist, Rakim, now 45, is ranked the top lyricist of all time by The Source and checks in at No. 4 on MTV’s list. His latest album, The Seventh Seal, was released on Rakim’s

Ra Records label in 2009. The concept album tackled the apocalypse. “After the Apocalypse, God rises from the ashes to recreate the Kingdom, taking only the greatest elements from the past with them,” he said in an interview with Billboard. “When you look at hip-hop, I want to do that: to spit fire and take our best from the ashes to build our kingdom; to recognize all the regional styles, conscious lyrics, the tracks, underground, mainstream, the way we treat each other. Lose the garbage and rebuild our scene.” Rakim is finishing a new album and is rumored to have collaborated with Pharrell. His manager Matthew Kemp will only confirm that the album is underway. Although Rakim claims he wants to rebuild the hip-hop scene, the comment is not said without criticism. “Lyrical content is getting a lot of slack right now, and it’s making hip-hop look less of what it is…” he told NPR. “We gotta let hip-hop grow. … We need to keep our integrity and make sure that it’s doing that thing that caught the world’s ear in the beginning.” n music@inlander.com

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FEBRUARY 21, 2013 INLANDER 33

music | sound advice

INDIE BOATS

emember that “Teenage Dirtbag” song that was huge around, like, 2000? Boats — a Canadian indie rock outfit — sounds like it’s fronted by the guy who sings that song. Boats vocalist Mat Klachefsky’s pipes are unbelievably high-pitched and nasal, dropping only occasionally into a traditionally masculine vocal range. There’s something catchy about how his voice works with the band’s cutesy rock sound. When you listen hard enough, you notice that though those vocals may be very high and the music very sweet, the lyrics are dispirited and resigned. It’s upbeat music about growing up and being kind of bored with how things turned out. — LEAH SOTTILE Boats with My Pinky Has a Name • Tues, Feb. 26, at 10 pm • Mootsy’s • $7 • 21+ • 838-1570

J = the inlander RECOMMENDs this show J = All Ages Show

Thursday, 2/21

Barbary Coast (489-4084), Armed and Dangerous Big City Saloon (474-0579), DJ Fusion Bigfoot, DJ Dave Bluz at the Bend, Sammy Eubanks Bon Bon (413-1745), DJ Amoe Brooklyn Deli & Lounge (8354177), Trickster Fox, Katy Stebbins J Bucer’s, Open Jazz Jam Coeur d’Alene Casino, PJ Destiny Gibliano Brothers, Dueling Pianos J THE Hop!, David Dalla G, Megan H. Hamilton, Shelton Harris, Delfonic, DJ Stitch Jones J Laguna Café, Just Plain Darin LeftBank Wine Bar (315-8623), Nick Grow Life Center Church (290-1036), Mark Schultz J Luxe Coffeehouse, Dirk Lind Marquee, MCSQAURED Moon Time, Carey Brazil nYne, DJ C-Mad O’Shay’s, Open mic Phat House, The Tone Collaborative J Spokane Arena (279-7000), Carrie Underwood (see story at Inlander.com), Hunter Hayes Swamp, DJ Aphrodisiac The Cellar, Kosh Ugly Bettie’s, Reggae Night feat. Face Down Zola, Cruxie

Friday, 2/22

315 Martinis & Tapas, Craig Catlet Beverly’s (208-765-4000), Robert Vaughn Big City Saloon (474-0579), DJ Fusion Bigfoot Pub, Phoenix Bluz at the Bend, The Fat Tones Bolo’s (891-8995), Kozmik Dreamzz Boomer’s (368-9847), Frydazend

34 INLANDER FEBRUARY 21, 2013

JAZZ LIONEL HAMPTON JAZZ FEST

n Moscow, jazz is no joke. For the past 46 years, the University of Idaho has hosted the Lionel Hampton Jazz Fest – hooking up notable pros with youth musicians from around the Northwest by day, and putting on big-time shows at night. This year’s festival features workshops and performances by jazz stars like Maceo Parker (James Brown’s sax man), Sara Caswell, Regina Carter, Bruce Forman, Fred Hersch, Take 6 (a band with 10 Grammys on its shelf) and Brazilian stars Trio da Paz — all showcasing the very best of what the jazz world has become today. — LEAH SOTTILE Lionel Hampton Jazz Festival • Wed, Feb. 20 through Sun, Feb. 23 • University of Idaho • 709 S. Deakin St., Moscow • $25-$40; $7$45, students • uidaho.edu/jazzfest • (208) 885-7212

Brooklyn Deli (835-4177), Del-Fi J Bucer’s, Open Jazz Jam with Eric E. Carr’s Corner, Flying Mammals THE Center, Witchburn Coeur d’Alene Casino, Bill Bozly, Strictly Business Coldwater Creek Wine Bar (208263-6971), Ron Kieper Jazz Trio Curley’s (208-773-5816), YESTERDAYSCAKE Fedora Pub, Ron Greene Fizzie Mulligans, Suckerpunch Gibliano Brothers, Dueling Pianos J THE Hop!, WEI Majors Entertainment Release Party Hot Rods (534-4061), DJ Dave Iron Goat Brewing Co. (7470722), Dead Man’s Pants Iron Horse, The Cronkites Irv’s (624-4450), DJ Prophesy Jacklin Arts & Cultural Center (208-457-8950), Custer’s Grass Band

John’s Alley, Ben Union J Jones Radiator, Liz Rognes, Anna and the Underbelly J Laguna Café, Diane Copeland Marquee, Likes Girls, MCSQUARED Max at Mirabeau (922-6252), Native Sun Mezzo Pazzo Wine Bar, Janet Johnson J Mootsy’s, Music for Arlea feat. Concrete Grip, Diamond Speedboat, Freetime Synthetic, Stone Tobey, Team Growl, Matthew Winters Nectar Tasting Room (869-1572), Just Plain Darin nYne, DJ Mayhem Panida Theater (208-263-9191), LeRoy Bell & His Only Friends Pend d’Oreille Winery (208-2658545), Rick Burness Phat House, Chelsey Heidenreich Red Lion River Inn (328-9526), Chris Rieser and The Nerve

Red Room Lounge (838-7613), Mark Shirtz, MJ the Inhuman Beat Box, Nobe Roadhouse, Ryan Larsen Band Rock Bar (443-3796), DJ JWC Sergio’s, Luke Jaxon Band Spokane Valley Eagles (9223433), Mingo The Cellar, Brad Perry, Pat Coast Band J Ugly Bettie’s, Camaros, Myth Ship, Catholic Guilt J Vintage Vines (227-9463), Stephanie Hatzinikolis Zola, Karma’s Circle

Saturday, 2/23

315 Martinis & Tapas, Andy Day Beverly’s (208-765-4000), Robert Vaughn Big City Saloon (474-0579), DJ Fusion Bigfoot Pub, Phoenix Blue Spark, DJ Darkside Som

Bluz at the Bend, The Fat Tones Bolo’s (891-8995), Kozmik Dreamzz Boomer’s (368-9847), Frydazend Bucer’s, Cooper Trail, Josh Martin Calypsos Coffee (208-665-0591), Craig Padilla with Azure Rising Carr’s Corner, Playa Rae, Trey C, J. Lately, White Boy Will, Enfeeble Ataxia, Rod Mac, Johnny Five, Pest Menace J Chaps (624-4182), Just Plain Darin Checkerboard, Hostile Takeover with Abode for the Dead, Dead Harvest, All the Way Left, Mojave Wizard Coeur d’Alene Casino, Bill Bozly, Strictly Business Coldwater Creek Wine Bar (208263-6971), Malato Curley’s (208-773-5816), YESTERDAYSCAKE Fedora Pub, Ron Greene Fizzie Mulligans, Suckerpunch

Fredneck’s (291-3880), Garrett Bartley Band Gibliano Brothers, Dueling Pianos J the Hop!, (early show) Modified Dolls Benefit Show feat. Hot Box, Rubberdiculous; (late show) SAN Benefit Show feat. Heaven and Hell Cabaret Huckleberry’s 9th Ave. Bistro (624-1349), Tommy G Iron Horse, The Cronkites Irv’s (624-4450), DJ Prophesy John’s Alley, Synrgy La Rosa Club (208-255-2100), Open mic

get listed!

Get your event listed in the paper and online by emailing getlisted@inlander. com. We need the details one week prior to our publication date. Lariat (466-9918), Bobby Bremer Band LeftBank Wine Bar (315-8623), Kari Marguerite Marquee, Likes Girls, MCSQUARED Max at Mirabeau (922-6252), Native Sun Mootsy’s, DJs Locke, Drums and Case nYne, DJ Mayhem Phat House, DJ T Red Lion River Inn (328-9526), Chris Rieser and The Nerve Remington’s (838-5211), Janet Johnson

Roadhouse, Ryan Larsen Band Rock Bar (443-3796), DJ Sonny Seasons of Coeur d’Alene, Truck Mills Sergio’s, Luke Jaxon Band Shop, Michael Millham’s Guitar Studio Recital Spokane Club (838-2310), Mostly Merlot feat. Stephanie Hatzinikolis J Swamp, Folk Inception, Cursive Wires, Tyker Aker The Cellar, Pat Coast Band Ugly Bettie’s, DJs One and Beauflexx Zola, Karma’s Circle

Sunday, 2/24

J THE Center, Davey Suicide Curley’s (208-773-5816), Hoodoo Udu Daley’s Cheap Shots, Open mic J Geno’s (487-9541), Eddie Haskell Jazz Trio John’s Alley, Synrgy Marquee, Likes Girls Republic Brewing Co. (775-2700), 6 Foot Swing The Cellar, Steve Ridler Ugly Bettie’s, DJ Dave Zola, The Bucket List with Dan Spalding

Monday, 2/25

Blue Spark, Open mic J Calypsos Coffee (208-6650591), Open mic Eichardt’s, Truck Mills J the Hop!, City in the Sea, To Each His Own, The Vagabonds, A Cryptic Ending, Almost Home

Red Room Lounge (838-7613), Bakin Phat Rico’s (332-6566), Open mic Soulful Soups & Spirits, DJ Fusion Ugly Bettie’s, Open mic Zola, Mark Shirtz

Tuesday, 2/26

315 Martinis & Tapas, Janet Johnson J Calypsos Coffee (208-6650591), David Colon J Chairs Coffee (340-8787), Open mic Hogfish (208-667-1896), Open mic J THE Hop!, Allura, Laid in Stone, Dysfunktynal KAOS, Dead Harvest Hot Rods (534-4061), DJ Dave Ichiban, DJs Beauflexx and Q John’s Alley, Open mic J Luxe Coffeehouse, Trickster Fox Marquee, DJ Paulie D J Mootsy’s, My Pinky Has a Name, Boats (see story on facing page) Moscow Food Co-op (208-8828537), David Roon Stubblefields (334-7900), Radical Somethings, The Good Husbands, Tommy Simmons The Cellar, Gary Nelson Zola, Dan Conrad and Haley Young

Wednesday, 2/27 Big City Saloon (474-0579), DJ Fusion Bigfoot, DJ Dave Bistro on Spruce (208-664-1774), Truck Mills Blue Spark, DJ Darkside Som

Cum Inn (924-6762), Armed and Dangerous Eichardt’s, Charley Packard Fedora Pub, Kosh J the Hop!, 20XX Irv’s (624-4450), DJ Prophesy JJ’s Grill (467-4267), Chris Rieser and The Nerve J Luxe Coffeehouse, Jonathan Zaragoza Mezzo Pazzo Wine Bar, Pamela Benton Phat House, House of David J Red Room Lounge (838-7613), Rakim (see story on page 33), The Flying Spiders, St. Cule, DJ Freaky Fred J Ripples (326-5577), Dru Heller Trio Roadhouse, Steve Starkey Soulful Soups & Spirits, Open mic hosted by Son of Brad Spokane Valley Eagles (9223433), Black Hills Gold Swamp, Carey Brazil The Cellar, Riverboat Dave Zola, Island Soul

Coming Up…

J THE Center, WHY? (see story on page 31), Dream Tiger, Astronautalis, 2/28/13 Carr’s Corner, The Moondoggies on March 1 Mootsy’s, Unknown Relatives, BBBBandits, Normal Babies on March 1 The Hop!, Witch Mountain, 7 Cycles, The Black Water Prophet, Hooves, Mercy Brown on March 2

A nostalgic, patriotic, upbeat musical revue featuring the music of Glenn Miller, Benny Goodman, The Andrews Sisters and more! 19 on stage: Big Band with six singers and some highflying swing dancing!

Martin Woldson Theater at The Fox

VOTED SPOKANE’S BEST BREAKFAST

Friday, March 8

3pm matinee & 7:30 pm 1001 West Sprague Avenue, Spokane 509-624-1200 ~ www.martinwoldsontheater.com Info: artbeatshows.org & inthemoodlive.com

7640 N. Division • North Spokane

517 N. Pines • Spokane Valley

oldeuropeanbreakfast.com 509.467.5987

littleeurorestaurant.com 509.891.7662

Serving Breakfast and Lunch Daily Hours: Mon-Sat 7am-2pm • Sun 7am-3pm

music | venues 315 Martini bar & tapas • 315 E. Wallace Ave., Coeur d’Alene • 208-667-9660 baby bar • 827 W. First Ave. • 847-1234 the belltoWer • 125 SE Spring St., Pullman • 509-334-4195 binG crosby theater • 901 W. Sprague Ave. • 227-7638 biG Foot • 9115 N. Division • 467-9638 blue spark • 15 S. Howard St. • 838-5787 bluZ at the bend • 2721 N. Market • 483-7300 bucer’s • 201 S. Main St., Moscow, Idaho • (208) 882-5216 carr’s corner • 230 S. Washington • 474-1731 the cellar • 317 E. Sherman, Coeur d’Alene • 208-664-9463 the center • 6425 N. Lidgerwood St. • 742-7879 the checkerboard • 1716 E. Sprague Ave • 535-4007 coeur d’alene casino • 37914 South Nukwalqw Rd., Worley • 800-523-2467 daley’s cheap shots • 6412 E. Trent • 535-9309 eichardt’s • 212 Cedar St. Sandpoint • 208-263-4005 Fedora pub • 1726 W. Kathleen, Coeur d’Alene • 208-765-8888 FiZZie MulliGan’s • 331 W. Hastings Rd. • 466-5354 Fox theater • 1001 W. Sprague • 624-1200 Gibliano brothers • 718 W. Riverside Ave. • 315-8765 the hop! • 706 N. Monroe St. • 368-4077 ichiban • 202 W. Third Ave. • 747-8877 iron horse • 407 Sherman, Coeur d’Alene • 208-667-7314 John’s alley • 114 E. 6th, Moscow • 208883-7662 Jones radiator • 120 E. Sprague Ave. • 747-6005 knittinG Factory • 911 W. Sprague Ave. • 244-3279 laGuna caFÉ • 4302 S. Regal St. • 4480887 library lounGe • 110 E. Fourth Ave • 747-3371 luxe coFFeehouse • 1017 W. First Ave. • 642-5514 Marquee • 522 W. Riverside Ave • 838-3332 MeZZo paZZo Wine bar • 2718 E. 57th Ave. • 863-9313 Moon tiMe • 1602 Sherman, Coeur d’Alene • 208-667-2331 Mootsy’s • 406 W. Sprague • 838-1570 northern quest casino • 100 N. Hayford Rd., Airway Heights • 242-7000 nyne • 232 W. Sprague • 474-1621 o’shay’s • 313 Coeur d’Alene Lake Drive, Coeur d’Alene • 208-667-4666 the phat house • 417 S. Browne St. • 443-4103 roadhouse country rock bar • 20 N. Raymond Rd., Spokane Valley • 413-1894 seasons oF coeur d’alene • 209 Lakeside Ave. • 208-664-8008 serGio’s • 825 W. Riverside Ave. • 7472085 the shop • 924 S. Perry St. • 534-1647 soulFul soups & spirits • 117 N. Howard St. • 459-1190 the sWaMp • 1904 W 5th Ave • 458-2337 uGly bettie’s • 211 N. Division • 747-8940 Zola • 22 W. Main • 624-2416

FEBRUARY 21, 2013 INLANDER 35

GAME SHOW COME ON DOWN

Maybe you know exactly how much a bottle of Centrum Silver costs. Maybe you’ve perfected what you believe to be the ideal wheel-spinning technique. And maybe you’ve always wanted to use those skills as a contestant on The Price is Right, but can’t afford a trip to Hollywood. Consider your problems solved: The Price is Right is coming to Spokane. You won’t see Drew Carey or any Barker’s Beauties (do they still call them that?) at this show, but you can play all the classic TPIR games (Plinko!), be in the fabulous Showcase Showdown and have a chance at winning vacations, appliances and all kinds of other awesome stuff. — LEAH SOTTILE The Price is Right Live • Wed, Feb. 27, at 7:30 pm • Martin Woldson Theater at the Fox • 1001 W. Sprague Ave. • $42.50$52.50 • All-ages • martinwoldsontheater.com • 624-1200

get listed!

Email getlisted@inlander.com to get your event listed in the paper and online. We need the details one week prior to our publication date.

36 INLANDER FEBRUARY 21, 2013

MUSIC INTERNATIONAL BIRTHDAY BASH

HOOPS CLOWNING ON THE COURT

Benjamin Britten: A 100th Birthday Festival Concert • Fri, Feb. 22, at 7:30 pm • Free • Cathedral of Our Lady of Lourdes • 1115 W. Riverside Ave. • gonzaga.edu/music • 313-6733

Harlem Globetrotters: You Write the Rules Tour • Tues, Feb. 26, at 7 pm • $20-$90 • Spokane Arena • 720 W. Mallon Ave. • spokanearena.com • 279-7000

Join the Gonzaga University Choir for its 100th birthday concert for Benjamin Britten, one of the brightest and busiest composers in 20th century music. Don’t know a lot about Britten? Many outside the art world don’t, but the concert will feature a smorgasbord of the composer’s work, spanning genre and style. Gonzaga’s combined choirs, paired with organist John Bodinger, will perform the musical “Happy Birthday” under the direction of Timothy Westerhaus. — SARAH MUNDS

A group of tall men dressed in red, white and blue is coming to town, on a mission to flip the game of basketball on its head. They’re the Harlem Globetrotters and have a repertoire of tricks and laughs that most NBA players couldn’t muster. In an attempt to add more pizzazz the show, they’ve added in some democracy. Now fans can determine the rules the Globetrotters abide by, ranging from the mandatory use of two balls to the addition of a penalty box. Vote at harlemgobetrotters.com. — ERIC GAVELIN

Spokane’s Premier Fashion Consignment Event

LIKE NEW NAME BRAND AND DESIGNER FASHIONS FOR WOMEN SHOP EARLY FOR BEST SELECTION

Saturday March 2 10am to 8pm Luxe Coffeehouse Ballroom 1017 W First, Spokane

$8 Admission includes cocktail and small bites

Sunday March 3 Noon to 3pm 50% Closeout

FILM OSCARS VIEWING PARTY

Watching the Oscars is fun. Watching the Oscars with friends — and dressing up — is even better. Come to the Bing and watch the Academy Awards in style, but don’t just sit there, get involved. If you think you know how to dress like a Hollywood star, enter one of several categories for best-dressed attendees. The prizes range from tickets to a Gonzaga men’s basketball home game to a gift basket stuffed full of goodies. All ticket donations will benefit three local nonprofits: KYRS, SpIFF and The Lands Council. — ELI FRANCOVICH The Oscars at The Bing • Sun, Feb. 24, at 4 pm • $10 minimum donation • Bing Crosby Theater • 901 W. Sprague Ave. • bingcrosbytheater.com • 227-7638

Advance tickets ON SALE NOW at Luxe Coffeehouse glamagain.com / @GlamAgain / Facebook /GlamAgain

(509) 220-6129 /(509)993-5172

Abigail found a perfect place to

When Abigail Franklin wanted to take her career to the next level, she took her studies to the MBA program at Whitworth University. Consistently ranked among the top 10 regional master’s-level universities in the West*, Whitworth’s evening, accelerated-format program gave Abigail the flexibility to study in the evening, while she kept her day schedule intact. Join Abigail and embark on a new direction today.

MUSIC GET THE SILLIES OUT

What do Jack Black, Elijah Wood, The Flaming Lips and Devo all have in common? They’ve all been featured on the same kids program, of course: Yo Gabba Gabba! If you haven’t seen the show, think the Teletubbies, but with the characters teaching kids important life lessons like brushing your teeth and not biting your friends. In the live version of the show, DJ Lance Rock, the Gabba Gang and hip-hop legend Biz Markie perform a series of songs from their “Get the Sillies Out” series. Expect lots of dancing and audience participation from kids and parents. — KATE DINNISON

Downtown in the U-District

Yo Gabba Gabba! Live • Wed, Feb. 27, at 6 pm • INB Performing Arts Center • 334 W. Spokane Falls Blvd. • $25-$45 • ticketswest.com • 279-7000

Visit whitworth.edu/mba or call 509.777.3222.

Abigail Franklin, MBA ‘10 VP of Marketing and Strategy at Global Credit Union

*Source: U.S. News & World Report

FEBRUARY 21, 2013 INLANDER 37

events | calendar

Comedy

Tour de Cure Kickoff Party Find out more about this cycling fundraiser event benefiting the American DiabeI Saw You Improv comedy show tes Association. Feb. 21 from 5:30-7 based on audience submissions from pm. Free, RSVP requested. Hugo’s on the “I Saw You” and “Cheers and the Hill, 3023 E. 28th Ave. diabetes. Jeers” sections of the Inlander, and org/spokanetourdecure (624-7478) other classified ads. Feb. 22 at 8 pm. $7-$9. Blue Door Theatre, 815 W. GarAdult Spelling Bee An event to supland Ave. (747-7045) port literacy programs with prizes and more. Feb. 22 at 6 pm. Free admisDon Parkins Live stand-up comedy. sion. Sandpoint Financial Center, 414 Feb. 22-23 at 8 pm. $12. Uncle D’s Church St. (208-263-9534) Comedy Underground, 2721 N. Market St. (483-7300) Dance for Global Hunger Relief Ventriloquist Jerry Breedan Benefit for local and global hunger relief hosed by Backyard Harvest and Comedy puppet show. Feb. 23 at 6 pm Paloma Institute featuring live music and 7:30 pm. Free. SCC Lair, Bldg. 6, by Henry C and the Willards and a 1810 N. Greene St. (533-7081) no-host bar. Feb. 23 from 7-11 pm. $10 Safari Short form improv comedy suggested donation. All-ages. 1912 games based on audience suggesCenter, 412 E. Third St., Moscow. backtions. Feb. 23 at 9 pm. $7. Blue Door yardharvest.org Theatre, 815 W. Garland Ave. (74721st Annual Friendship Dance 7045) Celebration of the songs and dances Adult Improv Class Eight-week of Inland Northwest tribes, also honsession emphasizing and reinforcoring the late artist and Spokane Tribe ing skills of improv comedy including member, George Flett. Feb. 23. Lunch creativity, spontaneity, listening and at 10 am, celebration from 12:30-5 trust. Tuesdays through March 12 from pm. Free admission. Northern Quest 7-9 pm. $25/session or $150/8-week Resort, 100 N. Hayford Rd. northwestclass. Blue Door Theatre, 815 W. Garmuseum.org (335-0449) land Ave. (747-7045) The Oscars at The Bing Watch the 85th annual Academy Awards on the big screen with food and beverages, refreshments and prizes. Feb. 24 at 4 Free Tax Assistance If you worked pm. $10 donation at the door benefitin 2012 and have a low to moderate ing KYRS Radio, SpIFF and The Lands income you may qualify to get your Council. Bing Crosby Theater, 901 W. taxes done free at one of the Spokane Sprague Ave. (227-7638) County Tax Sites. Through April 15. Mobius Open House Check out the Downtown Library, 906 W. Main Ave. 65 hands-on science exhibits and Appointments and walk-ins accepted. other live demonstrations at Mobius. (358-3526)

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Swing Dance Competition Country swing dance competition with cash prize. Feb. 21 at 7 pm. $20/couple to compete; free to watch. The Roadhouse, 20 N. Raymond Rd. (413-1894) Chippendales Live male revue. Feb. 22 at 7:30 pm. $20-$25. Ages 21+. Northern Quest Casino, 100 N. Hayford Rd. (481-6700) Love Love Wedding Party A wedding planning event for brides and brides, grooms and grooms, and brides and grooms with local wedding vendors, music, food, refreshments and more. Open to all ages, full bar for 21+. Feb. 23 from 11 am-4 pm. Free. nYne Bar & Bistro, 232 W. Sprague Ave. (413-3759) Be Comfortable in Your Genes 5th annual fashion show fundraiser presented by the Inland Northwest Center for Eating Disorders to promote healthy self-esteem, featuring wine, appetizers and more. Feb. 23 from 6-9:30 pm. $40-$75. The Lincoln Center, 1316 N. Lincoln St. incedspokane. org (768-6042)

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Feb. 25 from 11:30 am-1:30 pm. Free admission. Mobius Science Center, 811 W. Main St. (443-5669) Employment For All Join a discussion on how criminal records can keep people from getting a job and how to make an impact. Feb. 27 from 4-5 pm. Free. Transitions’ New Leaf Bakery, 3104 W. Fort George Wright Dr. help4women.org (328-6702)

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Mind, Body, Spirit Fair Holistic wellness fair featuring more than 40 vendors, information, demonstrations, presentations and more. Feb. 23 from 10 am-5 pm. Free admission and parking. Unity Spiritual Center, 2900 S. Bernard St. (389-7290) Beyond Pink Barbie Party Barbie dance, make-up and nail station, limo ride, Barbie crafts and other events hosted by the Northeast Youth Center. Wear pink and bring your own Barbie. Feb. 24 from 11 am-2 pm and 2:30 pm4:30 pm. $28-$30. The Lincoln Center, 1316 N. Lincoln St. (482-0708) SFCC International Week Cultural programs hosted throughout the week. Feb. 25-March 1. Times and locations vary. Spokane Falls Community College, 3410 W. Fort George Wright. (533-4197) Spokane Moves to Amend the Constitution Community education and activist meeting. Held monthly on the second and fourth Tuesdays. Feb. 26 from 6:30-8:30 pm. Unitarian Universalist Church, 4340 W. Ft. George Wright Dr. (844-1776) Financial Workshop “Organizing Your Finances” workshop with STCU staff. Feb. 26 from 11:20-1 pm. Free, registration required at stcu.org/ workshops. Coeur d’Alene Public Library, 702 E. Front St. (208-769-2315) Issues and The Arts Forum “Privacy and the Internet” discussion in an open conversation format. Feb. 26 at 7:30 pm. Free. Interplayers Theatre, 174 S. Howard St. (455-7529) The Price is Right Live Interactive stage show modeled on the popular

TV show giving audience members a chance to play to win prizes. Feb. 27 at 7:30 pm. $43-$53. Martin Woldson Theater at The Fox, 1001 W. Sprague Spokane Comprehensive Plan Update Public meeting to gather input from citizens on the city’s 2012-2014 Comprehensive Plan Update. Feb. 27 from 5:30-7:30 pm. Council District 1 Meeting at Northeast Youth Center, 3004 E. Queen Ave. (625-6300)

Film

“Our Media, Your Business” Video contest for local high school and college students, as part of the Our Kids: Our Business month in April. Submission deadline is March 29. More info at nwaresponsiblemedia.org (313-3578) Dirt Screening of the documentary on the Earth’s soil. Feb. 21 at 4 pm. Free. Sun People Dry Goods Co., 32 W. Second Ave. (368-9378) Oscar Nominated Shorts Screening of the 2013 Oscar-nominated live action, animation and documentary short films. Feb. 21-23 at 7:30 pm. $6$7. Panida Theater, 300 N. First, Sandpoint. panida.org (209-263-9191) Leonard Oakland Film Festival The fifth annual event funded by longtime Whitworth faculty member Leonard Oakland features screenings of several award-winning films. Feb. 21-23; times vary. Whitworth University, 300 W. Hawthorne Rd. (777-4250) Hyde Park on Hudson Drama. Feb. 21-24. Show times vary. $3-$6. The Kenworthy, 508 S. Main St. (208-8824127)

Strong! Screening of a documentary on Cheryl Haworth, a U.S. Olympic weightlifter. Feb. 27 from 12-2 pm. Free and open to the public. EWU Monroe Hall, Cheney. (359-2898)

Food

Meal Planning Learn how to shop and plan meals to lose weight and keep it off. Feb. 21 from 6:30-8 pm. $10, reservations required. Pilgrim’s Market, 1316 N. Fourth, Coeur d’Alene. pilgrimsmarket.com (208-676-9730) Beer Apocalypse Another chance to sample Elysian Brewing Co.’s “12 Beers of the Apocalypse” released last year. Feb. 22 at 7 pm. $20, reservations required. Rocket Market, 726 E. 43rd Ave. (343-2253) Meet the Winemaker Sample wines from Pend d’Oreille Winery and meet the winery’s head wine maker. Feb. 22 at 3:30 pm. Free. Pilgrim’s Market, 1316 N. Fourth, Cd’A. (208-676-9730) Lincoln Center Campout Celebration of the inaugural Spokane Restaurant Week (Feb. 22-March 3) featuring samples and tastings of cuisine by local food industry purveyors. Feb. 22 from 6-11 pm. $28. The Lincoln Center, 1316 N. Lincoln St. (327-8000) Chili Feed Event hosted by the Spokane Potters Guild. Feb. 23 from 11 am-3 pm. $5-$12. Corbin Senior Center, 827 W. Cleveland Ave. (532-8225) WinterFeast Enjoy a five-course meal pared with wine. Feb. 23 at 6 pm. $30; limited seating. Moscow Food Co-op, 121 E. Fifth St., Moscow. (208882-8537)

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relationships

Advice Goddess Hawaii Five-No

Ten years ago, my friend and I met our husbands on the same night (they were friends who challenged us to a game of pool), and we both got married the same year. We all pledged to spend our 10th anniversary in Hawaii together, but my friend’s husband is making it difficult, saying no to every flight, activity, and hotel my friend and I propose. He’ll call a hotel “overrated” or “too touristy,” but his one bad quality is that he’s seriously cheap, and it’s beamy alkon coming clear that he’s trying to torpedo the whole vacation because of it. (They are well-off, by the way!) He keeps joking that we should just stay home and celebrate — but I don’t think he’s really joking. I’m angry with my friend for never telling her husband to curb his cheapness and for not standing up for our plans —Frustrated and worried that my anger could affect our friendship. While the Hawaiian islands are home to some of the world’s most beautiful tropical gardens, your friend’s husband would like to point out that your hometown boasts not just one but several Olive Gardens. (You can still wear leis!) Your friend probably feels embarrassed about her husband’s tightwaddy ways (and her inability to change them) but probably feels disloyal saying so. Still, despite how the man must get blisters from clinging so tight to a dollar, being married to him must work for her. (You don’t mention anything about his being horrible to her or even just making her persistently unhappy, like by promising to have children with her and then insisting they have goldfish instead because they’re cheaper.) To feel less suckered, try to have some sympathy for the guy, who probably isn’t cheap just to irritate you and everyone he knows. People say “money talks.” To him, it probably says stuff like, “If I leave you, I’m never coming back!” The origins of his cheapitude may be in his upbringing — and may even be in his genes, according to a 2010 study by Dr. Itamar Simonson and Dr. Aner Sela surveying attitudes about risk and spending in identical and fraternal twins. As in other twin studies, identical twins (who are born from a single egg and are thus genetically identical) were significantly more alike in a number of measures, including how risk- and loss-averse they were, suggesting a genetic component to being a cheap mofo. Swap your anger at your friend for acceptance of reality: She isn’t able to stand up to him, and he isn’t able to say yes to spending money on a pricey vacation when he probably spends much of his life worrying that he’ll someday have to pawn a kidney to buy groceries. Tell your friend — sans animosity — that you’re weary of searching, you’re booking a hotel, and you hope they’ll join you if it works for them. Who knows, when you’re all looking at celebrating your 20th together — maybe on a tropical cruise! — things may be different. Not because either of them is likely to change but because Orbitz may start offering great deals on floating to Hawaii on pieces of broken barrels

Beta Path To Love

Those in the “Pickup Artist” community claim that looks don’t matter; it’s all about technique. Well, I’ve got the techniques down, and I’m still always going home alone, whereas my friend is constantly hooking up. He’s a 6’2”, traditionally handsome alpha male. (He looks like he could have been a quarterback.) I’m 5’9”, with a face grandmas love to pinch. I could lose some weight, but I’ve been told I’m cute and have beautiful eyes. Am I looking for excuses, or is technique not all it’s cracked up to be? —Overlooked Any guy can learn Pickup Artist techniques. Any guy who is 6’2” and has a jawline like cut glass is more likely to have them pay off. In fact, certain guys — the cuddly grandma-pleasers — may be wasting their time trying to get casual sex. As evolutionary psychologists Dr. Glenn Geher and Dr. Scott Barry Kaufman write in “Mating Intelligence Unleashed,” research suggests that men who are not “tall, masculine, muscular, facially attractive, and socially dominant … are not likely to be successful in short-term mating.” Geher and Kaufman suggest that guys who lack that “constellation of features” are probably better off taking the long view — developing relationships with women seeking partners instead of hookup partners. In doing that, they say technique also matters — being assertive, confident, easygoing, and sensitive (without being wimpy). Follow their advice and in addition to all the women putting their hands on you in an “Oh, those dimples! Grandma’s gonna eat you up!” kind of way, you should eventually have one doing it in an “I sure hope my late grandma can’t see what we’re about to do” kind of way. n ©2013, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

40 INLANDER FEBRUARY 21, 2013

events | calendar A Time for Wine Wine tasting and auction featuring hors d’oeuvres and live music benefiting the Shadle Park HS Class of 2013 Senior All-Nighter. Feb. 23 at 7 pm. $30-$50. Sons of Norway, 6710 N. Country Homes Blvd. (413-8073) Intro to Homebrewing Beer Learn how to brew beer and home using different methods and ingredients. Feb. 23 from 2-5 pm. $15, pre-registration required. Sun People Dry Goods, 32 W. Second Ave. (368-9378) Dim Sum Master the art of Asian Dumplings. Feb. 26 from 6-8 pm. $50. Inland NW Culinary Academy at SCC, 1810 N. Greene St. scc.edu (533-8141)

Music

Lionel Hampton Jazz Festival Annual, three-day jazz festival featuring performances, workshops and more. Feb. 20-23. Times vary. $7-$50. University of Idaho, Moscow. uidaho.edu/ jazzfest (208-885-6765) Carrie Underwood Country music concert feat. opening act Hunter Hayes. Feb. 21 at 7:30 pm. $44-$64. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) LeRoy Bell & His Only Friends Concert. Feb. 22 at 8 pm. Panida Theater, 300 N. First Ave. Sandpoint, Idaho. panida.org (208-263-9191) Custer’s Grass Band Bluegrass concert by the first bluegrass band in the Pacific Northwest to record an album. Feb. 22 at 7:30 pm. $15-$20. The Jacklin Arts & Cultural Center, 405 N. William St. Post Falls. (208-457-8950)

Coeur d’Alene Music Walk Local musicians will perform at area businesses, restaurants and galleries. Feb. 22 from 5-8 pm. Free. For venues, musicians and scheduled performances visit artsincda.org. (208-292-1629) Gonzaga University Choirs The 110 singers of the choirs will perform a musical celebration in honor of composer Benjamin Britten’s 100th birthday. Feb. 22 at 7:30 pm. Free. Our Lady of Lourdes Cathedral, 1115 W. Riverside Ave. gonzaga.edu/music (313-6733) Spokane Symphony Classics series No. 7: Rodrigo’s Guitar Concerto featuring Jason Vieaux on guitar. Feb. 23 at 8 pm and Feb. 24 at 3 pm. $14-$44. Martin Woldson Theater at The Fox, 1001 W. Sprague Ave. (624-1200) Yo Gabba Gabba “Get the Sillies Out!” live kids’ show. Feb. 27 at 6 pm. $26-$46. All-ages. INB Performing Arts Center, 334 W. Spokane Falls Blvd. (279-7000)

Sports

Spokane Chiefs Hockey game vs. Edmonton Oil Kings. Feb. 22 at 7 pm. $9-$21. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) Spokane Chiefs Hockey game vs. Kamloops Blazers and Breast Cancer Awareness night. Feb. 23 at 7 pm. $9$21. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) Group Health Challenge Ski Race Classic and skating nordic ski races as part of the Jr. National Qualifier; open to the public. Feb. 23-24 at 9 am. $25$70. Mt. Spokane State Park, Selkirk

Lodge. spokanenordic.org (322-5082) February Frenzy Table tennis tournament open to all ages and levels with cash and prizes for winners in both recreational and competitive divisions. Feb. 23 from noon-5 pm. $10 entry for competitors. North Park Racquet Club, 8121 N. Division. (768-1780) Hope on the Slopes Team and individual skiing event to raise money for the American Cancer Society including vertical feet skied and dollars raised competitions, a scavenger hunt, prizes and more. Feb. 23 from 9 am-4 pm. $30/individual; $150/team. Mt. Spokane Ski and Snowboard Park, 29500 N. Mt. Spokane Park Dr. (238-2220)

more events

Visit Inlander.com for complete listings of local events. Harlem Globetrotters “You Write the Rules” world tour. Feb. 26 at 7 pm. $20-$90. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (2797000)

Theater

Next to Normal Contemporary rock musical. Through March 3. Thu-Sat at 7:30 pm, Sun at 2 pm. $26. Spokane Civic Theater, 1020 N. Howard St. spokanecivictheatre.com (325-2507) Sweeney Todd Musical thriller. Through March 3. Thu-Sat at 7:30 pm, Sun at 2 pm. $14-$20. Lake City Playhouse, 1320 E. Garden Ave. Coeur d’Alene. (208-667-1323)

The Robber Bridegroom Performance by the NIC Theatre Department. Through Feb. 24. Thurs-Sat at 7:30 pm; Sun at 2 pm. Free and open to the public. Schuler Performing Arts Center, 1000 W. Garden Ave, CdA. (208-769-3220) Three Musketeers Performed by members of the children’s theater group. Through Feb. 24. Fri at 7 pm; Sat at 4 pm and 7 pm; Sun at 2 pm. $8$10. Theater Arts for Children, 2114 N. Pines Rd. (995-6718) The Force of Habit Comedy. Feb. 22-23, Feb. 28 and March 1-2 at 7:30 pm, March 3 at 2 pm. $15-$10. Preview show benefiting Our Place on Feb. 21 at 6 pm. $25. Gonzaga Magnuson Theatre, 502 E. Boone Ave. (313-6553) Scenes of Life: Moments in Motion Drama, comedy, suspense, dance and magic acts performed and directed by the SCC Players. Feb. 22 at 7:30 pm. Free. SCC Lair Auditorium, 1810 N. Greene St. (533-7387) The Drowsy Chaperone Musical comedy. Feb. 22-Mar. 17. Thurs-Sat at 7:30 pm, Sun at 2 pm. $22-$29. Spokane Civic Theater, 1020 N. Howard St. spokanecivictheatre.com (325-2507) Disney’s The Little Mermaid Musical performance by the Christian Youth Theatre of Spokane. Feb. 22Mar. 3. Fri. at 7 pm; Sat at 3 pm and 7 pm; Sun. Mar. 3 at 3 pm. $11-$14. The Bing, 901 W. Sprague. (487-6540) Alice the Musical Performed by the Christian Youth Theater - North Idaho. Feb. 22-March 3. Show times vary. $8$12. “Mad Hatter Tea Party” Feb. 23 at 1:30 pm before the matinee perfor-

mance. $3-$5. The Kroc Center, 1765 W. Golf Course Rd. (208-277-5727) Crimes of the Heart Dark comedy. Feb. 22-23 at 7:30 pm, Feb. 24 at 2 pm. $15-$20. Ignite Community Theatre, 10814 E. Broadway Ave. (795-0004) McManus in Love Patrick F. McManus comedy performed live on stage by Tim Behrens. Feb. 23 at 7:30 pm, doors open at 7 pm. $20, benefiting EWU scholarships. Showalter Hall, EWU Cheney Campus. (359-2227)

Visual Arts

Healing Art Art show fundraiser featuring work by Rwandan artist Emannuel Nkuranga benefiting Healing Hearts Northwest. Through March 31. Artist reception Feb. 22 from 5-8 pm. Dodson’s Jewelers, 516 W. Riverside Ave. (624-4163) A Pathetic Adventure Art exhibit featuring sculptures, photographs and videos by Zack Bent. Through April 6. Gallery open Mon-Fri from 10 am-6 pm and Sat. from 10 am-2 pm. Free admission. Whitworth Lied Art Center, 300 W. Hawthorne Rd. (777-3258) Big Art Exhibit featuring new, largescale works from seven artists in a variety of media. Feb. 22-March 29. Art Works Gallery, 214 N. First Ave. Sandpoint. (208-263-2642) Artist Reception Members of the River Ridge Association of Fine Arts will show their paintings and photography. Through Feb. 28. Artist reception Feb. 23 from 2-4 pm. Free. Forza

Coffee Co., 2929 E. 29th. (953-7179) Framed “Framed: Perspectives on the Spokane River” art exhibit. Feb. 27 from 11:30 am-12:45 pm. Free. SFCC SUB lobby, 3410 W. Fort George Wright Dr. (533-3933)

Words

Naked Lunch Break Weekly literary open mic and reading series through winter quarter with free pizza. Open to all; participants must sign up to read three minutes of material. Thursdays from 11:30-1:30 pm through March 14. Free and open to the public. Riverpoint Campus, 600 N. Riverpoint Blvd. (368-6557) Valorie Hein The author from northeastern Washington will present her newly released book “Burden.” Feb. 23 at 2 pm. Free. Auntie’s, 402 W. Main Ave. auntiesbooks.com (838-0206) Danger! Live Writers Twicemonthly writers showcase, featured writers include Isaac Grambo, Irv Broughton, Travis Naught and a TBA guest reader. New night, Sunday Feb. 24 at 7 pm. Free. Ages 21+. Jones Radiator, 120 E. Sprague Ave. (714-3613) Visiting Writers Series Featuring poet Nikky Finney. Feb. 26 at 7 pm. Free and open to the public. Gonzaga University, 502 E. Boone Ave. gonzaga.edu/readingseries (313-6681) Reflections on Rome Lecture by Rev. Frank Case on his 18 years of service at the Jesuit headquarters. Feb. 26 at 10:30 am. Free and open to the public. Gonzaga Magnuson Theatre, 205 E. Boone Ave. (313-6059) n

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31 The Reds on scoreboards 32 Rebellious Turner 36 Italian apology 37 Solo of Star Wars 38 The Lord of the Rings THIS W creature A NSWE EEK’s 39 Last in seq 40 Insurance fig page RS on 45 41 Go head to head 42 Wrap up 45 Keyboard user 46 Body of work 47 Most likely to sunburn 48 Partner of jeweler Van Cleef 49 Craggy peak 50 Dallas dynasty 54 Longtime Cleveland Orchestra conductor George 56 Soviet news agency 57 Barry who won the 2002 American League Cy Young award 58 Ruler of Kuwait 59 Bit of realtor slang 60 Morales of NYPD Blue 64 Roman trio 65 Spanish 101 verb

Volunteers Wanted

The Crisis Response Advocate Team at Lutheran Community Services Northwest will begin its spring training on March 12. Our advocates provide a 24/7 crisis line, response to hospitals and work with victims of sexual assault and other major crimes. For those interested in fostering a safe environment where victims/survivors can tell their story and be heard without judgment please contact Sue Holly at (509) 343-5062 or sholly@lcsnw.org. Because of the sensitive nature of the work it is important that only those who have a strong sense of commitment, responsibility, dedication and willingness to work with a team need apply.

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700 W. 7th, lrg 3 bdrm, 2 bth lrg corner unit w/view, security, parking for 2 cars, 509-953-1348 Equal Housing Opportunity All real estate advertising in this newspaper is subject to the Federal Fair Housing Law which makes it illegal to advertise any preference to, limitation or discrimination based on race, color, religion, sex, handicap, familial status, or national origin, or an intention to make any such preference, limitation or discrimination. This newspaper will not knowingly accept any advertising for our real estate which is in violation of the law. Our readers are hereby informed that all dwellings advertised in this newspaper are available on an equal opportunity basis. To complain on discrimination call HUD free at 1-800-669-9777. The toll free telephone number for the hearing impaired is 1-800-927-9275.

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Presentations at the Fair

Sat, Feb 23rd

Fair: 10am - 5pm FREE PARKING & FREE ADMISSION

to the fair Unity Church on the South Hill 2900 S Bernard St.

Tad Masterson – “Maitreya & World Transformation” past, present and to come. Lori LaValley – Angels on Earth Marie-Cecile Gargano – Are You an Angelic Human? Candess Campbell, PhD – 4 Ways to Connect With Your Angels. Shirley Scott – Clarivoiant medium for both animals and humans. She stresses the importance of communication with our Angels and Guides and how to include animals in this process. Nancy Newman – Have You Been Kissed by an Angel? Toe readings. Pam Albee – Clinical Divination: Clearing through St. Michael.

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FEBRUARY FEBRUARY 21, 21, 2013 2013 INLANDER INLANDER 43 43

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Cheers

Nordstrom Cafe Zack, 2/14 you came into the cafe wearing a nice suit. We talked and flirted for close to two hours, about how you own your own small business and you moved to the area from Arlington. You had an adorable laugh and awesome red hair. You mentioned several times you were single (as am I!). My coworkers and I were stunned when you left without asking for my number. Hopefully you were just too shy and I wasn’t reading into something that wasn’t there. Please email me at c.marie713@hotmail.com if you’d like to talk again

Fleece. I have noticed you before, maybe you work there? I can be shy at times hence me not stopping you and saying some magical line but If you are single maybe we can get a Kombucha or Coffee and get to know one another. Shoot me an email if you see this and are interested. hucksvday@gmail. com. PS Happy Valentines Day, I saw you.

I never got the chance to tell you. I am praying that you get to read this and haven’t been “scooped up” yet.

A Shared Moment You, releasing a bright balloon bouquet into the sky on the corner of the Post Street Ale House. Standing there, clearly enchanted, you caught my eye and invited me to look upward with you. You said, “It’s my birthday.” It was a charming, intimate moment, two strangers squinting up at your colorful celebration gesture. I’m still smiling.

Ramada Inn I saw you back in January on Saturday the 19th in the lobby. It was early morning and I commented how beautifull it was outside. The sunrise was soft rose and peach and the trees were covered in ice crystals. You and the clerk chuckled at me, because after all it was 20 degrees out there. You looked my way when I left the hotel, so I thought I’d see if you

ShopKo Guy Tuesday, February 12th, at around 1:00 you were doing something with a cart around the furniture section. I asked you where the calenders might be. I only got a glance at your nametag but I think your name starts with an A. You are way out of my league but I just wanted to tell you that I think you are really cute! You probably get Put a non-identifying email that a lot but I figured I would say address in your message, like it anyway. I hope I see you again “petals327@yahoo.com” — not sometime!

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Cd’A Sherman Avenue To the lovely couple from Newman Lake that we met on Sherman Ave. in Coeur d’Alene on Sunday, February 10th. We are really sorry that we didn’t meet up with you at the restaurant that you mentioned. We didn’t think we’d have time to make our other stops, but are now kicking ourselves, as we seemed to have so much in common, political affiliation, love of dogs, and love of a certain college football team!! We would love to meet up again, if you’re interested. Don’t know if you read the Inlander, but thought we’d give it a shot. Mention the name of the restaurant you suggested in the subject line, so we’ll know it’s you. The couple with the 2 fluffy dogs. mollybett@yahoo.com

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Montery Cafe Jeff/Geoff? I met you Saturday, Feb. 2nd, at the Monterey Cafe in downtown Spokane. You like my silver, I liked your style. You and your friends had just come back from a day up at Silver Mt. One was really tired and almost sleeping at the table. You left to go to Mootsy’s. My friends talked me into following you. I did but it was really crowded and I left. If you see this and want to meet again, respond. Cheers! Huckleberries Natural Market! Valentines Day 6:40ish We passed each other right by the double doors to go in or out. You were walking out, I was walking in. My Cousin and his friend a tall guy and another guy were in front and I was behind both of them. I have a beard and wear glasses and was wearing a ball cap and NorthFace

read this, and if you’re not already spoken for, send a note here next week. Bus Plaza About a year ago at the bus plaza. we were waiting for the #90 Sprague bus around about 5:00pm or so. You were wearing a pretty blouse, and black slacks, you looked nice like you were coming from work, or maybe that’s just you. We were both leaning against the wall and I kept staring at you until our eyes locked, I think we both liked what we saw (I know I did). We boarded our bus headed out to the valley and you sat right behind me, you said something to your friend and she mentioned my “Sparkly Hair” I heard you say that made me even more interesting. I was obviously older and you younger, and very pretty I might add. I’m sorry I haven’t tryed to get ahold of you sooner but I had some “Issues”. that’s all done now and I’m at a good place in life and would love the chance to meet and get to know the prettiest girl I’ve seen in Spokane yet. Please, contact me at valleycustomconcepts@yahoo. com Where Are You Girl? April, it’s Billy, I’m going crazy trying to find you! We met at our OP class at “SPARC” last year. We talked about your brother who lived in Yakima and you asked me for my phone number, I gave it to you and we only got to text like once when I got taken back to Yakima on some old matters. Excuse my being a little shy but I really liked you and

Cheers Love of My Life To the super hot Northpoint hygienist. You are the most loving, caring and sexiest wife a man could ever ask for. We have been through a lot together and without you by my side I know I wouldn’t have made it. Let me just say now, you are my best friend and the love of my life. R August 12th we celebrate our anniversary, I love you more than you will ever know and love waking up to you every morning. You Are Amazing You’re beautiful, ever so sexy, lovely, amazing, spectacular, thoughtful, a great mother, an amazing lover, and a big part of my future. I thank you for dealing with my SH&! as much as you do. I can’t wait to get married and have more babies. You amaze me everyday. I could never say in any words how much you mean to me. Thanks for being amazing babe. I love you Jess. Ben Dearest Leslie You are the love of my life, the one who makes me belly laugh, and the one who taught me what true love really means. Thank you for the wonderful 33 years of joy and adventure. Forever Yours, P. A Million Thanks To those who know the true meaning of friendship: For your dedication during the times of struggle. For always lending a helping hand without keeping tabs on when you will get re-payed. For those who don’t have to pick sides and can see the whole truth. For the security within yourselves that allows others in your life to be free. To the ones who would stand up if harsh words were spoken against your loved one. For those who can listen with an open mind and heart never to throw what has been shared back in the face of the one who trusted you. For those who say “I love you” and actually mean it. Cheers.

Staying Connected Cheers to our neighbor who put anonymous valentines in our mailbox on V-Day! I feel warm knowing that there are people in my neighborhood still making an effort to be connected in the old-fashioned way (that is, without iPhones or laptops). Keep it up! Your kind note has earned a sacred place on our refrigerator! Good Job Para-transit guy. Cheers to you on turning 62? Clyde Happy Birthday My Love I saw you in a high school hallway 15 years ago. It was love at first sight, at least for me. You later fell in love with me and we had an amazing year. Due to high school rumors and lying ‘friends’ you graduated and went into the Navy. We lost contact for 14 years and then last month you reappeared into my life, completely turning it upside down. Now, I feel like a 15 year old again, getting butterflies when I see, speaking or kiss you. I know now that it never worked out with anyone else because I was always waiting for you, even though I didn’t know it. I can’t wait to see where this time around takes us! Way To Go Spokane! I am so proud of my city for passing the library levy. S.C.E. - Lolli The kisses we share are like flames of a fire, blazing and hot. We are soul mates. Last Thursday you said “I don’t want to leave” I would let you stay forever. We belong in each others arms as our hearts are full of each others Love. Your Sexy Miss M. I Am Amazed This week you amazed me with your caring. You are so

Manners Cheers to the two gentlemen who opened both the doors at STCU for me as I was leaving on Friday (2/8). While this is the 21st century and I am perfectly capable of opening Cindy H. is this week’s winner doors myself, it’s nice to see of the “Say it Sweet” promotion! a gentleman open a door for Send in your CHEERS so a lady once in a while.

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Cheers

Jeers

generous with your love and I was taken back by your capacity to love and care for me and others. I love you and I feel blessed to be loved by you.

Instead of showing support for the Local Music Scene, which does not have the backing of a National Booking Agent who will have them playing here again in 6 months. Shame, Support Local Music!

you really care, do you? Shame on You! for dissing me! I feel very sorry for the women in your life... if there any! I’d be truly surprised if there are! And whoever raised you should be equally shamed for not teaching you to be MEN, common courtesy and kindness to others.

Paying It Forward Thank you so much to the girl in front of me at the Shadle Starbucks on Sunday who paid for my drink. Your random act of kindness made me smile all day. You and Me I can’t wait to start a new life together in our new home. The idea of playing naked nerf gun war while running around our new house together brings me more joy than I’d ever thought possible. Service Animal Hello, everyone at SCC, I am the guy that you have seen walking around campus with my little black Shih Tzu Service animal, his name is Blake. Feel free to say hello to us both as we go thru our days together on campus.

At The Car Wash To all you drug dealers and your customers- it’s funny how sneaky you think you are being every time you come through my car wash to do your transactions, but truthfully you stick out like a sore thumb and I can spot you a mile away. You may have gotten away with it today, but trust me when I tell you that you all get reported each and every time. Oh, and don’t forget to smile for our cameras!

Do Not Judge To the 2-3 girls in the SFCC math lab computer station on 2/12. I saw you and over heard your gossip. You were talking about some girls life choices and the way some girls dress, especially in summer where some choose to Dear Saeed don’t despair. God wear more revealing clothing. I is with you and applauds your think it’s ironic you were talking courage. God bless you and your about a girl making certain choices family. Always. with her partner and how her bad decisions make “good Christians” Silly Boys in blue truck at Nine Mile look bad when ironically you are ORV on February 18th, you stole the ones who make Christians our mud puddle! Next time find look bad. Being judgmental and your own, from the hot girls in the gossiping, shame on you for you black Jeep. Next time if you really were breaking one of the ten commandments (Luke 6:37 Thou want to impress us, try to keep up Shalt Not Judge!) not the girl who RE: Thanks For Hope, Change choose to wear short shorts or be Review Op/Ed intimate with her partner. You are Spokesman 02/18/13. Dear Mr. Stanley the ones who make Christians look Carpenter, I would have responded bad...kudos! directly to the Spokesman, but really all I have to say is “You are Regrets I just want to say sorry so welcome!”, and I agree with to my big Rick, you treaded me all you stated. Although there is so good and I had to go f**k it still so much wrong being done all up for being the messed up within the political process I too person that I am. Whenever I get believe that the current political something great in my life I always climate is due to many, many level seem to mess it up. I’m sorry I truly headed humans who believe that do love you with all my heart. I there is hope, for change. Level wish we could be together. Love headed thinking is the only way to Kim/Becky get things done, but unfortunatly most of the conservatives who are Shame On You! to the two young fanatical and unreasonable think men that didn’t bother to have the that they are being level headed common courtesy of holding the and that it is us who are blinded door open for me as I was leaving and wrong. Anyway, there is just Wholesale Sports on Wednesday too much to say and all I really afternoon, 1/23 at 2:30. Last time wanted to do is to thank you too! I looked I am not invisible! Shame From a very like minded and on You! After you two so rudely hopeful human, L.Parker barged your way passed me, you again did not hold the door for me as I was going through it and Jeers the door, which was very heavy, Local Music Promotion Jeers to the came back on my arm and I gotta Editor/Writer who deem it tell ya.....it hurt sooo bad I cried all necessary to do write ups and the way to my car. Thanks to you I promote an already signed, now have a big bruise and my arm nationally known bands show. is terribly sore. But I don’t think

Jeers to religious fanatics who leave their literature on top of urinals. Is this really the appropriate place for religious tracts? Is this the proper way to respect your God? You need to get things in their proper perspective!

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Crow Dip Jeers to the woman who thought the liquor store parking lot an appropriate place for her little daughter vomit all over the pavement. It was a Tuesday morning and you stood by and just watched as she bent over and wretched on what is a very public space. Question: was it you who also decided that our parking lot was the best spot to toss out a half a loaf of bread? I ask because just after you left I looked to what would have been the passenger side of your SUV and witnessed five crows squabbling over the crusty refuse you evidently no longer wanted. I just stood there dumbfounded by your total disregard for anyone who might need to walk across the lot the rest of the day when I noticed one of the crows, a piece of bread in its beak, hop from your solid dump site to your daughter’s liquid one. I watched in amazement as he dipped and then swallowed his now moist multi-grain treat! OK, truth be told I have no idea if you left the bread and I harbor absolutely no animosity toward you or your daughter. This was such a bizarre and hilarious thing to have witnessed I just wanted to share and thought Jeers would be a good place. I hope your little girl is feeling better. If it helps, you could tell her she made a crow happy and me want to laugh my backside off. From this day forward I intend to never refer to vomit as anything other than “Crow Dip.” Prank To the clever prankster who pulled the little plastic hole thingy out of the Tabasco bottle at the Satellite Diner, You got me! I dumped 2 tablespoons on my over-easy eggs and hash browns. But the burn is on you, because I like it like that.

RESTAURANT WEEK

Shadle Park Class of 2013 Parent Group Presents:

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Wine Tasting & Auction

Saturday, February 23 rd • 7:00 • Sons of Norway 6710 North Country Homes Blvd.

Wine Tasting including a Free Commemorative Glass • Hors d’oeuvres • Live Music

Silent & Live Auction including a chance to bid on a week stay in Mexico! Also Serving Ninkasi Beer!

All proceeds go to benefit a safe 2013 Graduation Night!

Tickets available at the door. $30 Per Person or $50 Per Couple.

FEBRUARY 21, 2013 INLANDER 45

Nancy Erchul, left, owner of Nancy’s Novelty Grams, delivers a singing telegram for Sarah Burgess at Cricket’s Steakhouse & Oyster Bar in Coeur d’Alene. young kwak photo

You’ve Got a Telegram Nancy Erchul has a one-of-a-kind message for you BY HEIDI GROOVER

n a normal Friday evening, Nancy Erchul would be outside her front door working in her garden, quiet and alone. Tonight, she’s pulling a tight red dress over a padded suit that mushrooms the size of her butt and chest by at least three times. She pairs the getup with short black heels, cherry red lipstick and a blonde wig and slips in a back door at Cricket’s in downtown Coeur d’Alene. Her customer is waiting. A young server named Kyle leads her around a corner and points out his girlfriend Sarah, who’s busy plugging orders into a computer. Erchul saunters over and sidles up to her. She pulls a piece of cardstock from her purse and belts out a song about the couple. She’s swinging her hips back and forth, feeding off the laughter of the employees and customers, all of whom are staring. “You spend time playing pool, and eating some Chi-

46 INLANDER FEBRUARY 21, 2013

nese,” she sings, bouncing up and down. “You’re not an early riser. At this, he likes to tease.” Erchul delivered her first singing telegrams as part of a high school fundraiser and later as gifts for friends. Over the past year or so, she’s turned it into a business — Nancy’s Novelty Grams — with requests piling up around Valentine’s Day. She’s boisterous and laughs at her own jokes, but considers herself quiet, even shy in some ways. Her partner, Jeff, is a “man of few words,” she says, and aside from this work, she doesn’t do much to express the theater she remembers from her stints with “hair bands” in the ‘80s. “When I’m in costume, I’m free to just do whatever,” she says. “I’ve got a blonde wig on and a padded suit. Nobody even knows what I look like.” She’s learned lessons along the way: Ask if someone’s

ordering the scary clown character as a joke on someone who has a legitimate fear of clowns. (If so, refuse.) On Valentine’s Day, have someone drive you between deliveries so you can change costumes in the car. Don’t do funerals. Erchul writes an original song for every telegram she delivers and calls herself a “perfectionist.” She’s hoping to take her listeners on a journey, she says. “The perfect telegram is: You make them laugh, then they touch their heart, and I usually try to leave with a laugh,” she says. She’s delivered to doctors and teachers while they work, to corporate events and bachelor parties. Her list of characters runs longer than 40, and she says she’s willing to piece together just about anything people want. Some are obvious (Marilyn Monroe, a clown, a giant heart), but she calls others the “they-won’t-even-see-you-coming ones,” like “Grandma” and “Homeless Hannah.” (“I’m not politically correct,” she says proudly). She finds inspiration in the details the person ordering the surprise is willing to give. She asks about favorites, pet peeves and memories. “People really care and then they just open up their lives, and I almost feel like I know the people when I actually show up,” she says. “I’m such a romantic at heart. I almost live vicariously through other people.” n heidig@inlander.com

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FEBRUARY 21, 2013 INLANDER 47

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