Inlander 02/25/2016 by The Inlander

FEBRUARY 25-MARCH 2, 2016 | BRAIN FOOD

O U T I T ’ ! N I H S I D

WEEK T N A AUR T S E RR E D AN INL

56-PAGE GUIDE INSIDE

SIRLOIN MEDALLIONS FROM CHAPS

SUPPLEMENT TO THE INLANDER

2 INLANDER FEBRUARY 25, 2016

INSIDE

BEFORE

UNDO

COMMENT NEWS CULTURE RESTAURANT WEEK

5 13 21 24

FOOD FILM MUSIC EVENTS

25 28 33 38

I SAW YOU GREEN ZONE BULLETIN BOARD LAST WORD

40 42 45 46

EDITOR’S NOTE

n the center of this issue is a 56-page guide to INLANDER RESTAURANT WEEK, which this year features more than a hundred restaurants serving special three-course meals for the next 10 days. There’s no better time to treat yourself to a night out, and the guide includes everything you need: menus from every restaurant, recommendations for every taste, even must-see attractions for out-of-town visitors. We printed the guide early so it could be distributed far and wide (to Yakima, the Tri-Cities and Lewiston, Idaho, for starters), and in the intervening time, we found a couple of mistakes; those have been corrected on page 24. Also this week: education reporter Wilson Criscione examines how local schools treat transgender students (page 13), and in Comment, contributor Mariah McKay looks at the future of parking in Spokane (page 8). — JACOB H. FRIES, editor

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COMMENT STAFF DIRECTORY PHONE: 509-325-0634 Ted S. McGregor Jr. (tedm@inlander.com)

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Probably Italia Trattoria. They just have really good Italian food, but it’s not like traditional Italian. There’s like, some modern twists to it, and it’s in Browne’s Addition. I really like [the neighborhood.] If Spokane could have a signature dish, what would it be? Maybe a sandwich… with, like, an egg on it. A fried egg. Or pulled pork.

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TREVOR HARRISON Probably the Flying Goat. Pizza is, like, my comfort food, and I like that it’s different comfort food. It’s not like just going to Domino’s, I really like the atmosphere and it’s in one of my favorite neighborhoods. If Spokane could have a signature dish, what would it be? Maybe some kind of bowl that has, like, a lot of things in it. A collective bowl.

DANELLE JAMES I’m going to say Durkin’s… I think that it’s great for Spokane to be exposed to what can be out there, as opposed to the same old boringness... I love that this is a local family. If Spokane could have a signature dish, what would it be? [We] should be known for burgers. It would incorporate beef, which we have, and dairy, which we have.

KIRA OLSEN I’m pretty partial to Manito Tap House. I really like the food. I’m not even 21 yet, and I know it’s all about the beer, but I love their food. I love that they’re organic and that they’re all, like, local. If Spokane could have a signature dish, what would it be? A really good burger. Not just a normal burger. A good one. BEST ICE CREAM

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FEBRUARY 25, 2016 INLANDER 5

COMMENT | EDUCATION

Dumbing Down Idaho

FAMILY LAW • Divorce • Spousal Maintenance / Alimony • Child Support Modiﬁcations • Parenting Plans AUTO INJURY • CIVIL LITIGATION

A few evangelicals in the Gem State hold the state’s students hostage BY MARY LOU REED Craig Mason

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n the year 1600, Giordano Bruno was declared to be a heretic and was ceremonially burned alive at the stake. Bruno met that ghastly end because he believed that the universe was infinite and the earth was not its center. Today’s children learn that simple fact as early as kindergarten. Bruno, a philosopher and astronomer, also maintained that the Bible should be followed for its moral, not its astronomical, teachings. More than 400 years have passed since Bruno’s death. We’ve given up burning visionaries at the stake, but we still have a ways to go. The lesson that religious doctrine cannot trump scientific facts is still lost on a vociferous segment of Idaho’s population. For example, the Idaho Department of Education Science Standards Committee, made up of outstanding science teachers in Idaho public schools, was tasked with rewriting the science education standards in early 2015. Three years earlier, the conservative Thomas B. Fordham Institute published a national survey that gave Idaho’s science standards a failing grade of F, accompanied by withering language. A sample: “Idaho science standards contain precious little science… the quality of the scientific content starts poorly in the primary grades and declines thereafter.” So the Science Standards Committee completed a rewrite in 2015; the proposed standards were circulated for public comment, approved by the State Board of Education and sent to the legislature for its stamp of approval. Then the evangelical grassroots erupted in opposition.

6 INLANDER FEBRUARY 25, 2016

undamentalists — those churchgoers who believe in the literal translation of the Bible — objected to students being taught that climate change is a result of our collective human activity that sends carbon dioxide and other gases into earth’s atmosphere on a daily basis. The naysayers also maintain that children should not be told that the Earth is estimated to be 4.5 billion years old, nor should teachers suggest that the Big Bang theory is more accurate than God creating the earth in seven days. Despite the good work of the teachers’ science committee, the legislative House and Senate Education Committees sent the proposed standards back to sponsors to be redrafted. So the old, inadequate F-rated science standards will stand for at least another year. I quizzed my daughter Tara, who teaches science to Wisconsin college students, about the science standards issue. Tara’s response was that it is unfortunate for a student to disbelieve in evolution, but the more serious rejection is the scary reality of climate change. Students who have less than a full understanding of the implications to the future of climate change are put at a tremendous disadvantage. It’s like forcing students to

wear blinders. Students deserve to receive accurate, as well as exciting, information that may lead them to want to be astronauts or astrophysicists or explorers or engineers. Imagine trying to make any progress in a college science course, much less at a medical school, if you really believe that evolution is a hoax. Or that the earth is merely 7,000 years old. Or that climate change is not a result of humans overloading carbon into the atmosphere. Job growth in the U.S. in STEM (science, technology, engineering, mathematics) fields is triple the growth in any other sector. In 2010, there were 7.6 million STEM jobs here. Add at least a million more to that figure to bring it up to date. The STEM world could offer great opportunities for bright young Idahoans, if only we’d help them get there by teaching accurate science.

runo’s scientific curiosity in 1600 earned him an extremely unpleasant demise. If he had been living in our 21st century, Bruno would appreciate the news that Albert Einstein’s theory of relativity has been proven correct by the gravitational waves of two black holes colliding more than a billion years ago. They were recorded at the Laser Interferometer Gravitational-Wave Observatory detectors in Hanford, Washington, and Livingston, Louisiana. Whew! It stretches the imagination. I confessed to my daughter that I believe it is now possible for scientists, with their machines, to hear the universe, but that I personally can’t follow the astrophysics, and must take both Einstein’s theory and the collision of two black holes on sheer blind faith. So, I asked, what is the difference between my blind faith in scientific discovery and evangelicals’ belief in “intelligent design”? The answer to that question is that faith of any kind requires an imagination, with no burden of proof. There’s no way to “show me” the evidence to back up the belief. Science requires proof. So while I cannot hear the gravitational waves from space, there are instruments that can record them and produce them as sounds we can detect. We can share scientific evidence. On the other hand, we cannot share proof of our faith. The First Amendment makes clear that faith is an individual matter, not for the government to decide. Idahoans have a right to believe as they wish, but not to impose their faith on others. Idaho schoolchildren deserve access to uncensored, unaltered scientific facts. When the future of the Earth — indeed, the fate of Creation — may hang in the balance, real-world truths matter more than ever. n

COMMENT | TRAIL MIX

Then There Were...

If you can dream it, we can make it happen

BUSH LEAGUE

If the Dude in The Big Lebowski was a man for his time and place, JEB BUSH is something of the opposite. In another era, the more modest and cerebral era of his father, perhaps, Bush could have been a presidential contender. But not in this era, when DONALD TRUMP roams the earth. Instead, Jeb’s massive financial advantage — well over $100 million in super-PAC money — was blown away by a few Jeb-jabs from Trump, who delighted in torturing the former Florida governor long after Jeb had sunk in the polls. Chest-thumping beats policy-paper citations, every time. The Bush name would have eventually posed a general election problem. The surprise is how little it helped in the primary. If Trump can survive untouched after accusing George W. Bush of lying about weapons of mass destruction in Iraq and savage him for failing to stop the 9/11 attacks, maybe “Bush” — no matter the first name — isn’t worth as much as it used to be. Jeb, who dropped out of the race Saturday night, is survived by his fellow Floridian and onetime protégé, MARCO RUBIO. (DANIEL WALTERS)

SEARCHING FOR PURPOSE

Sen. MARCO RUBIO has a major obstacle in his way if he wants to win the Republican nomination: Ohio Gov. JOHN KASICH. It’s not that Kasich has much of a chance of winning; rather, he’s taking votes away from Rubio, hurting his chances of beating DONALD TRUMP. That has prompted many party members to urge Kasich to get out of the way. Kasich has refused, saying he won’t shut his campaign down because of a “bunch of people in the inner city of Washington who frankly never liked me.” Kasich, however, might already suspect he isn’t destined for the presidency: He told supporters Feb. 23, “I don’t know if my purpose is to be president. My purpose is to be out here doing what I think I need to be doing, and we’ll see where it ends up.” (WILSON CRISCIONE)

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COMMENT | GROWTH The farther we are from each other, the less convenient it is to interact; as with economic exchange, social activity creates value. Oceans of underutilized parking destroy civic centers, aided and abetted by outdated municipal minimum parking requirements. According to a University of California-Berkeley study, there are four parking spots in existence for every car in America. That equates to a paved dead zone larger than the state of Connecti-

Oceans of underutilized parking destroy civic centers, aided and abetted by outdated municipal minimum parking requirements.

Parking Panacea

CALEB WALSH ILLUSTRATION

Now is the time for Spokane to seize our smart parking future BY MARIAH MCKAY

arking is a multifaceted challenge faced by urban centers throughout the world. On one hand, people would like to see ample parking that’s easily accessible and offered at a low price. On the other hand, parking consumes public space and private property that could be better used to create places where people want to be. On top of that, parking systems are often fragmented and ill-equipped for today’s technology, adding to drivers’ everyday frustrations. Our transportation issues may not be as inexorable

as in other large cities; our medium-sized urban environment could actually help us develop solutions more quickly. With dramatic changes anticipated from autonomous driving technology, and the promise of smart metering well on its way, forward-thinking leadership and public-private partnerships are needed to position us for civic success. This requires understanding the nature of the perennial parking problem, and how these dynamics could change in the future. Demand for parking functions more like a gas than a liquid, expanding to fill the space available and condensing when constricted to a smaller volume. In modern American cities, density is dynamism.

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Mariah McKay is a fourth-generation daughter of Spokane and a community organizer campaigning for racial, social and economic justice. She currently serves as a public health advocate.

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cut. If parking requirements could be relaxed in favor of better integrated transportation systems, business and property owners could generate more economic value from their existing holdings and everyone would enjoy more efficient, human-centered communities. Currently, parking is only available on a blind, lottery-style basis. In some studies, about a third of all traffic in urban centers consists of people circling around, searching for places to park. Imagine instead an app that tells you exactly where the nearest spot is available, and how much it costs in response to demand on that day. Such dynamic pricing is capitalism at its best. Instead of heavily subsidizLETTERS ing public parking as Send comments to we do now, what if editor@inlander.com. we simply priced it at the going rate and reinvested the proceeds where they are most needed? This would ensure availability and significantly reduce the problem of circling. When people have the information they need to make the most convenient and efficient transportation choice available, our entire society wins. Spokane manifested parking ingenuity when brothers Leo and Vaughn Sanders invented the vertical parking elevator, long before the practice of razing buildings in favor of surface parking lots came into play. Now it is time to move beyond our legacy of parking infrastructure to implement better parking policies that will support smart, integrated parking systems for our urban centers. n

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FEBRUARY 25, 2016 INLANDER 9

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COMMENT | FROM READERS

SANDPOINT’S SAFE HAVEN he Sandpoint refugee controversy is a great opportunity for critical

thinkers to test the quality of their political integrity, no matter which side they find themselves on. You have a federal government that wants to bring in as many refugees as possible, a state government (Idaho) that wants to slow down the process, and a city government (Sandpoint) that wants to accept them right away. Where do you think the authority over such matters belongs? Should the decision rest with local leaders, or the more distant and higher-elected politicians? Many citizens want us to accept the Syrians with open arms, but aren’t you being inconsistent if you argue that President Obama should be able to force Idaho to take refugees, while simultaneously arguing that Idaho Governor Otter should have no comparable say over the city of Sandpoint? You can’t have it both ways, just to serve your momentary agreement or disagreement with the politician who happens to be serving right now. Choose for yourself at what level this authority belongs and abide by that principle when the office is filled by a candidate who you differ from on policy. Let’s sort this messy government out. Then there will be no confusion over who we are to hold accountable in these situations, who will be held responsible for the praise or the blame in making such important decisions.

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Reactions to a blog post about a Seattle man arguing that the state’s transgender law — lately in heated contention — allowed him the choice to use a women’s locker room:

JEREMY BRINKMAN: The law is so vague that those missing details are practically meaningless. It does not matter if they are pre or postoperative, or a man or a woman.

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JESSICA GEIGER OCHENKOSKI: Was he transgender? No? Then he was just an inflammatory asshole. TONY DINARO: How do you know if someone is transgender or not? Do they have to have had surgery? This just seems impossible to enforce because the rule doesn’t set clear guidelines for determining who qualifies as transgender. CHRISTINA ZEPEDA-ROSS: An actual transgender woman (male to female transition) wouldn’t ever make the news. Why? Simply because they do not want to stand out, or draw attention, but rather live their lives without fear of being attacked or judged. This guy, though he may be protected by the law, is just making himself look like a real asshole and making it much more difficult for those who actually need these protections.

JENNIFER NETTLES & BRANDY CLARK W/LINDSAY ELL & TARA THOMPSON Friday, Mar 4 / 7:30pm CONQUEST OF THE CAGE - MMA / Mar 18

ABBA THE CONCERT / Apr 20

LYLE LOVETT & ROBERT EARL KEEN / Mar 20

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AMANDA LOUCKS: And I guarantee he is against them being able to use the bathroom that they identify with and is trying to make a point. Which kinda ends up making no point because it means no one is actually abusing it in the manner people claim they will. ROSEANNE LASATER: We need gender neutral facilities, in addition to gender specific. I just want to use the place. Not a social thing, not showing myself sexually. What is the big deal? 

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FREE SPEECH OR THREAT? After investigating a furious and profane phone call made to Spokane Valley Rep. MATT SHEA, the Washington State Patrol suggested that, ugly as it was, it likely was protected by the Constitution. “Your office in Spokane is going to suffer an armed occupation and we’re going to take it over,” the unidentified caller says, following up with angry accusations that Shea was supporting terrorists. But Washington State Patrol Sgt. Matt Wood ultimately concluded the message should probably be considered “a free speech issue from a very irate person.” Listen to the entire phone call at Inlander.com. After the Spokesman-Review wrote a story about Shea’s trip to visit the occupiers at the Malheur National Wildlife Refuge in January, the representative claimed that he’d received multiple threatening messages. (DANIEL WALTERS)

NANCY’S SEAT Earlier this month, the Spokane County Republican Party picked three candidates to fill the Spokane County Board of Commissioners seat vacated by Todd Mielke, who left for a job at Greater Spokane Inc. The party’s top choice was former Spokane City Councilwoman NANCY MCLAUGHLIN, followed by state legislative aide Josh Kerns and former state Sen. Jeff Baxter. On Monday, comissioners Al French and Shelly O’Quinn followed the Spokane County GOP recommendation and chose McLaughlin to join them on the board. A major part of the decision was choosing a candidate who could keep the seat in this November’s election, and French pointed out that McLaughlin, his former ally on the city council, was the only candidate who had won two elections. (WILSON CRISCIONE)

NEWS | BRIEFS

Modest Proposals?

Lawmakers in Olympia debate police body cameras and the teacher shortage PAY GRADES

Two bills aimed at reducing Washington’s teacher shortage passed chambers in the state legislature last week, but neither bill addresses what many educators say is driving the shortage: low salaries. House Bill 2573 and Senate Bill 6455, which passed in their respective chambers on Feb. 17, would require the state’s Office of Superintendent of Public Instruction to develop an initiative to increase the number of QUALIFIED TEACHING APPLICANTS. One difference between the measures is that SB 6455 would allow retired teachers to become substitutes without hurting their pension benefits — HB 2573 would only allow them to be mentors to teachers or advisors to students. The Washington Education Association said on its website that both bills only “nibble at the edges” of the teacher shortage, arguing that “increasing pay and respect for educators is critical to effectively addressing the shortages.” The original version of the HB 2573 did provide for an increase in teacher salary, but that portion of the bill was removed in committee. Both bills had public hearings scheduled in House or Senate committees this week. (WILSON CRISCIONE)

BODY CAMERA SHUFFLE

One of the most critically examined tools for POLICE ACCOUNTABILITY could see some restraints as a bill addressing police use of body cameras and what information can (and can’t) be released to the public passed in the Washington House of Representatives on Monday. House Bill 2362, which passed by a 61-36 vote, would bar law enforcement agencies from releasing images inside private residences (unless a crime is being committed), images of minors, dead bodies and/or “intimate body parts,” including genitals and the female nipple. The bill also requires agencies who have already or plan to implement a body camera program to establish policies addressing where and when an officer must activate the camera, but offers little in the way of how those policies should be crafted. “HB 2362 doesn’t set any substantive guidelines on department use of cameras, so individual departments will get to make their own rules, and will resist imposition of any statewide rules in the future,” ACLU of Washington legislative director Shankar Narayan wrote in a letter ahead of the House vote. “Those being held accountable should not write the accountability rules — we need a statewide floor of minimum usage rules to hold

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law enforcement accountable and ensure that encounters are not selectively recorded.” Teresa Fuller, Spokane police public information officer, says the biggest benefit in this most recent iteration of proposed body camera rules, as far as SPD is concerned, is its restrictions on overly broad requests. SPD has received a request for all of Spokane’s body camera footage. HB 2362 would require requesters to provide the name(s) of people in the video, an incident number and time and date of the incident. The bill also would establish a task force to monitor best practices that would cease to exist in July 2019 when the bill expires. (MITCH RYALS)

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FEBRUARY 25, 2016 INLANDER 17

NEWS | WEST CENTRAL

1001 West Sprague Ave. • 509-624-1200

The Music of

with the Spokane Symphony

Neighborhood activist Keith Kelley is leading efforts to preserve housing in West Central. YOUNG KWAK PHOTO

Home Run West Central residents race against time to save a block of historic homes from destruction — by physically moving them BY JAKE THOMAS

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18 INLANDER FEBRUARY 25, 2016

n a block sandwiched between busy Ash and Maple streets, Keith Kelley explains his plans to keep a part of the West Central neighborhood’s history and culture from being torn down and discarded. Kelley, a neighborhood activist recognized for his work with local disadvantaged youth, walks along a row of houses, pointing out their Victorian- and Craftsman-style architecture, and how some of these 13 homes on the block have been there since the late 19th and early 20th centuries, when Spokane’s first neighborhoods took root. Since then, the city has grown, and the houses have changed ownership. The most recent change of ownership has raised concerns that these links to Spokane’s history will be demolished. Sarff Investments, the newest owner of the block, announced last fall that it plans to clear the houses to make way for a car wash. Larry Sarff, co-owner of Sarff Investments, says he’d rather not demolish the houses. Instead, he’s offering them to anyone willing to lift them up from their foundations and haul them to a vacant lot. Kelley sees an opportunity, and has entered into an agreement with Sarff to essentially find new homes for the houses. “My hope with this project is we can save as many of these homes as possible and provide affordable living options in the neighborhood,”

says Kelley, who is reaching out to nonprofits, churches, developers or anyone willing to provide a new location (ideally in West Central) for these houses. Kelley says preserving the houses will help with the city’s goal of creating denser development. The houses, he says, would fit with the neighborhood, “rather than putting up some Cracker Jack box that doesn’t reflect the historical heritage of West Central.” Kelley and other West Central residents worry about the loss of housing in the neighborhood, which includes one of the largest historic districts in the state. There’s more than just houses at stake, says Kelley. There’s also a culture and a community that have grown up around the built environment of West Central. But there are hurdles to saving the houses threatened with demolition. The city’s zoning code wasn’t written to anticipate a situation where a block of homes would need to be quickly lifted from their foundations and moved elsewhere. Those potentially taking the deal might be turned off by the costs of moving the houses, which could run higher than $100,000, as well as the varying degrees of rehabilitation each will require. There’s also limited time to do it all. “At some point I’ll have to tear them down,” says Sarff. “About the middle of May is as far as I can stretch it.”

uch of West Central began as Nettleton’s Addition, a “streetcar suburb” that was developed in the early 1900s to accommodate Spokane’s growth and was listed on National Register of Historic Places in 2006. The neighborhood is characterized by older homes featuring large front porches that face the street; West Central residents say they foster relationships between neighbors and build community in an age when our social networks increasingly exist online. “One thing that I think is really special about West Central is we have front-porch culture here,” says Kelley. He says that many new housing developments often have giant garages with front doors tucked behind them. “There’s no design aspect for those houses that promotes community and community living, whereas these homes [in West Central] are the type of homes where you park your car on the street and you walk up to your front porch and see your neighbor, and maybe talk to them a little bit.” The West Central Neighborhood Action Plan, a planning document used by the city to identify its priorities, lists the preservation of historic housing as a key concern. Neighborhood activist Kelly Cruz says that West Central has been “taking it on the chin, seeing low-income and historical housing disappear.” City officials are interested in preserving the houses slated for demolition, but there are some challenges. “These properties obviously fit into this environment,” says Megan Duvall, historic preservation officer for the city and Spokane County, of the houses on the block slated for redevelopment. Duvall says that some of the houses would likely qualify for the city’s historic register because of their architectural significance. “So finding lots that serve these properties would be a real boon to the neighborhood.” However, the city’s land-use code could present problems in getting them moved to vacant lots in West Central or elsewhere. Specifically, the city requires “setbacks,” or space between a building and its property line for firefighting, privacy, parking and to provide a general sense of cohesiveness to a neighborhood. Lisa Key, the city’s planning director, says she’s working with Kelley to move the houses. Finding lots that meet the setback requirement might be a challenge, she says, because these houses are so large. Key says the intent of the setback requirements target new development, and the code may allow the houses to be placed in vacant lots in West Central because they fit in so well with the neighborhood. She says there may be a way forward in the code: “Frankly, the biggest obstacle is [Kelley’s] on a limited timeline.”

ne idea that Kelley has floated is having the West Central Community Center take the houses. The East Central Community Center has developed low-income housing. Kelley, a member of the West Central Community Center’s board of directors, says that housing services are part of the center’s charter (although it has never actually offered them). So far, this idea has hit snags. There’s a lot just north of the center, but it’s zoned for single-family, meaning only one house could be placed there, making the idea impractical from a cost perspective. If no other nonprofits decide to take the houses, Kelley would be happy if a for-profit developer took them, even if they don’t end up in West Central. Recently, he found a property owner to relocate one of the houses, a green ranch-style that differs slightly from the others, to a lot near Gonzaga University. “I’ve identified 44 lots in just West Central, and I’ve reached out to all the property owners, saying if you have ambition to redevelop your lot. this is a good opportunity to do so,” says Kelley, who says that taking one of these houses would be cost-effective and environmentally friendly. Mike Brakel, chair of the the West Central Neighborhood Council, says he supports preserving the housing, but notes that “We’re going to need some people with deep pockets to help out with this.” At this point, Kelley isn’t sure what the answer is, but is open to suggestions. “My main goal is to find a solution for these homes,” he says. “It’s in everyone’s best interest if the homes are taken care of.”  jaket@inlander.com

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ASCENDING ARTIST

BRIAN DEEMY A young photographer pushes his creative limits by turning to antiquated photographic processes BY CHEY SCOTT

t only took a pinprick to summon the ballooning ruby droplets from his fingertip. Human blood may be an unusual choice for the sake of creativity, yet artists across history have used it in their work. Inside a closet-sized darkroom, 23-year-old photographer and Spokane transplant Brian Deemy lets a minute volume of his own blood pool into a small glass bowl. Diluted with chemicals, these cells and platelets are then used to pigment a self-portrait. The resulting print of the artist’s bespectacled face is tinted by a ghostly pink-orange hue. Deemy is on a perpetual quest to push boundaries in his chosen medium, specifically alternative and experimental photography processes that typically don’t involve any digital techniques. “I always try and have at least two sides to my projects,” Deemy says. “I can’t not have this intrinsic commentary on the process in my work. For the general public, they’re not going to catch that, but it’s important to have another side of the image beyond the subject matter depicted, because [each photograph is] so labor-intensive.” In the earliest days of photography during the 1840s, a process combining the chemical substances potassium bichromate and gum arabic to print images from a negative allowed photographers to add any type of pigmentation. In Deemy’s newest project — his senior thesis for a bachelor’s degree in fine art photography that he expects to receive from the Academy of Art University in May — that color comes from human blood. The project is in experimentation phase now, with eventual plans to invite others to sit for a series of portraits, each subject contributing their own blood to tint their image. It’s worth noting that Deemy is well-versed in the safe handling of human blood — when he’s not working on schooling or art, his full-time job is lab technician at a local blood plasma bank. ...continued on next page

Deemy’s recent Embellished photo series are hand-embellished with paint and gold leaf.

ARTIST PHOTO BY YOUNG KWAK

FEBRUARY 25, 2016 INLANDER 21

CULTURE | ARTS “ASCENDING ARTIST: BRIAN DEEMY,” CONTINUED... “It’s fitting because it was decent training for working in a darkroom — I have the lab rules ingrained into my head now,” he remarks. Deemy’s darkroom, above a billiard room and a marijuana dispensary on East Sprague in Spokane Valley, is the size of a closet, but the kitchenette space at Hatch: Creative Business Incubator is ideal for his needs. There’s a small stainless-steel sink, crucial for any darkroom, and the building owner let him paint the walls an inky black to prevent light pollution during film development. Rows of chemical emulsions in brown glass bottles and little boxes of powdered substances are neatly organized in a cabinet above the sink. “I’ve been so buried in [the photographic] process, I didn’t need a studio space to do things,” Deemy says. “A lot of my work here has been learning these processes, which typically involves shooting something small up close to create the negative.”

sing his tiny darkroom and a collection of antique and vintage cameras dating from 1894 to the 1940s and ’50s, Deemy has printed his photographic negatives using a range of early and traditional processes, including tintypes and cyanotypes. Tintypes are created by making a direct positive, rather than a negative. “Memento Mori,” a series of Deemy’s tintypes — a skeleton-themed commentary on death that took more than a year to produce — went on display at Giant Nerd Books on North Monroe

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last September and has been his most successful showing in Spokane so far. Some his pieces are still hanging there. Deemy’s interest in art, which stretches throughout his life, began with drawing and painting. Before he and his wife moved from Southern California to Spokane (she got a scholarship to attend Gonzaga about two and a half years ago), the artist had never worked in non-digital photography. “We moved here and I didn’t know the area, and I moved to a house with a decent basement, so I decided to teach myself how to work in a darkroom. I spent the first year shut off from the world diving into books and the Internet, teaching myself the history of these processes and the chemistry,” he says. Aside from the Giant Nerd Books show, Deemy has shown his work at the Brickwall Photographic Gallery, where he interned, and organized a fine art photography show at Hatch. He hopes to display an entire new body of work locally in the coming months. “I’m definitely always working on something new, and I always feel like I’m not getting enough done because of the time I devote to work and school,” he laments. “You work on one project long enough and by the time you’re almost done, you have a whole new batch of ideas. There’s this compulsion in working.” n See more of the artist’s work at briandeemy. com, and on Instagram; @brian_deemy

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CULTURE | DIGEST

THEATER YORK

FOR YOUR CONSIDERATION BY WILSON CRISCIONE

TV Created by Louis C.K., Zach Galifianakis and Jonathan Krisel, BASKETS is the story of a sad clown named Chip Baskets (Galifianakis) who returns home to Bakersfield, California, after failing out of French clown school. His life is spent running away from bulls at the rodeo, hitching rides from his insurance agent-turned-friend Martha (Martha Kelly), and disappointing anyone who cares about him. His mother Christine, played by Louie Anderson, might be the show’s funniest character. The audience has a hard time sympathizing with Chip as he consistently dismisses the women in his life while pursuing a hopeless dream, and there aren’t many laugh-out-loud moments, but Baskets has a certain charm that may keep you watching. Check it out on Thursdays at 10 pm on FX.

David Casteal plays York, who was a guide to the Lewis and Clark expedition. DAN BAUMER PHOTO

illiam Clark’s manservant York, one of many people to be recorded in the journals of the Lewis and Clark Expedition, takes center stage in an eponymous oneman show that restores voice and substance to this marginalized historical figure and member of the Corps of Discovery. Born into slavery in the early 1770s, York became Clark’s manservant while both were still boys. In 1804, when Clark set out with Meriwether Lewis to lead the cross-country expedition that would become their joint legacy, York remained by his side. He was the only African-American slave among the party; his loyalty, courage and skill proved valuable to his fellow explorers and were even said to have saved lives. Local playwright Bryan Harnetiaux and actor and African drummer David Casteal spotted a story worth telling in York’s adventures — not least because of the self-respect he gained during the expedition and the uncertainty of his fate after his return in 1806. It would take nearly 200 years for York to be recognized as an official member of the Corps of Discovery. York debuted more than 10 years ago to commemorate the bicentennial of the Lewis and Clark Expedition, with Casteal acting in the title role and performing drum rhythms of his own composition. The show was met with a warm reception as it toured the Pacific Northwest and points beyond. “It was quite a journey we took last time around,” says director Susan Hardie, who has reunited with Harnetiaux and Casteal to stage a new production of York that makes subtle improvements

to the original. So far, the revival of York has already played at The Bing, The Modern Coeur d’Alene, Whitworth University and other area venues ahead of its three-show run at the Civic. “When they brought me back on board, I saw it as a challenge to take the original piece and deconstruct it and make it stronger,” Hardie says. “David and I decided the best thing would be to revisit every aspect of the show. As artists, we’ve grown, and we felt that we could deepen the emotional content.” As York traces the life of its subject from the age of 4 until about 40, that offered plenty of “emotional MORE EVENTS mileposts” to augment. Visit Inlander.com for “Not only does York complete listings of go on a physical journey, local events. he also goes on a really amazing emotional journey,” says Hardie. “It seems to me that we’ve taken those issues that York faces — those issues of freedom versus slavery, how he sees himself, his voice and how he expresses himself, or finding out that his wife has been sold — and raised the emotional stakes for the character. The reason we do this is to move people.” — E.J. IANNELLI York • Feb. 27 and 28: Sat, 3 and 7:30 pm; Sun, 2 pm • $22 • Firth J. Chew Studio at the Spokane Civic Theatre • 1020 N. Howard • 325-2507 • spokanecivictheatre.com

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DOCUMENTARY ISIS beheaded journalist James Foley in August 2014 after nearly two years of captivity. JIM: THE JAMES FOLEY STORY is a newly released HBO documentary about Foley as a son, brother and friend, before the video of his execution went viral on the Internet. In the documentary, family members talk about Foley’s ambitions and what drove him to become a journalist in dangerous war zones like Libya and Syria, and those who worked with Foley describe his compassion and bravery. The second half of the film focuses on Foley’s imprisonment in Syria, featuring interviews from fellow prisoners.

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CULTURE | SPORTS

Domantas Sabonis is among the nation’s top rebounders. RYAN SULLIVAN PHOTO

Beast on the Blocks Domantas Sabonis, one of the country’s best big men, keeps things humble at Gonzaga BY HOWIE STALWICK

ollege basketball observers have spent two years searching for the proper words to describe Gonzaga sophomore Domantas Sabonis. Northern Arizona coach Jack Murphy may have provided the most succinct description to date. “He’s an NBA player playing in college,” Murphy said after Sabonis sank 12 of 13 shots and scored 26 points in just 18 minutes against NAU earlier this season. Murphy’s complimentary exaggeration may become fact as soon as next season. NBA draft boards, for the second straight year, predict that Sabonis will be taken in the first round if he foregoes his remaining college eligibility. “I have no thoughts about that,” Sabonis says. “I’m just thinking about this team right now.” The Bulldogs (21-7) are scrambling to capture yet another West Coast Conference regular-season title after a 63-58 loss to Saint Mary’s on Saturday night in Spokane. The team is looking to play their way into the NCAA tournament for an amazing 18th consecutive year, which might require that they win the WCC tournament next month in Las Vegas. Gonzaga wouldn’t have a prayer if not for the skill, spirit and effort of Sabonis. “He’s so open to coaching, and so receptive to it and hungry for it,” coach Mark Few said after a recent practice at GU’s McCarthey Athletic Center. “And then he’s got this work ethic that’s just insatiable. “The guy’s going to give you everything he’s got in practice, go ‘ice up,’ get something to eat, study a little bit and then come back down here at 9 o’clock tonight and start shooting with Wiltj [WCC scoring leader Kyle Wiltjer]. When you have that kind of attitude paired with a really, really bright, intelligent, quick-learning kind of mind, the sky’s the limit.” After averaging 9.7 points and 7.1 rebounds as Gonzaga’s top reserve last season, Sabonis now averages 17.3 points and 11.6 rebounds as a starter. The 6-foot-11, 240-pound forward ranks sixth in the WCC in scoring, and he’s first in rebounding and second in field-goal shooting percentage (61.4). When rebounding, Sabonis attacks the glass like a starving teenager attacks a ham

24 INLANDER FEBRUARY 25, 2016

sandwich. “He’s just a beast down low,” Wiltjer says. “The guy just gobbles every single rebound. “I always tell him he needs to stop stealing them all because I can’t get as many,” Wiltjer jokes. “The guy’s just a fierce competitor, and he rubs off on us.” Sabonis spent his early years in Portland when his father, Hall of Fame center Arvydas Sabonis, played for the NBA’s Trail Blazers. The family moved to Spain after Arvydas retired from the NBA, but vacations were spent in Arvydas’ native Lithuania, and Domantas played on Lithuania’s national team last summer. Domantas saw limited action for two years in Spain’s top professional league (maintaining amateur eligibility by not signing a contract), then decided, “I wanted to play college basketball, and Gonzaga was perfect.” Sabonis was aware of Gonzaga’s WEEKEND past success with C O U N T D OW N European big men Get the scoop on this Ronny Turiaf, Elias weekend’s events with Harris and Przemek our newsletter. Sign up at Karnowski. Tommy Inlander.com/newsletter. Lloyd, the longtime Gonzaga assistant coach and international recruiting guru, helped convince Sabonis to choose the Bulldogs over Oregon, Arizona State and Texas A&M. Not to mention a three-year, $630,000 contract offer in Spain. “I thought Gonzaga was the best,” Sabonis says. “Just the family environment, the love when I came here. Tommy was the first one to recruit me. He did a really great job.” The same can be said for Sabonis, on and off the court: He carries a 3.46 grade-point average and was just named to the All-WCC Academic team. n Gonzaga wraps up the regular season with road games Thursday against San Diego (7 pm, KHQ) and Saturday against Brigham Young (5 pm, ESPN2). The WCC tournament takes place March 4-8 in Las Vegas.

Chocolate beignets from Luna

Inlander Restaurant Week A few notes about this guide

n the facing page, you’ll find a complete guide to this year’s new and expanded Inlander Restaurant Week, which begins on Friday and runs through Sunday, March 6. This year’s event features more than 100 restaurants from the Spokane area, as well as North Idaho, and runs the gamut in terms of cuisine, price and dining atmosphere. Inside, you’ll find menus for all participating restaurants, a rundown of the breweries, distilleries and wineries participating in the Drink Local program, as well as chef interviews, food trend stories and some ideas for events to tie in with your night out. In order to have this guide distributed widely throughout the greater Inland Northwest area, we had to print it early. In the time since the printing, we’ve found a couple of mistakes, and we wanted to correct those errors here: • A list of all North Idaho restaurants participating in the event omitted Uva Italian in Coeur d’Alene and the White House Grill in Post Falls. Menus for both of those restaurants, however, are included in the guide. • The menu for Ambrosia Bistro and Wine Bar lists a pork chop as the entrée choice. This is incorrect. Instead, there’s a ricotta gnudi with prosciutto, butternut squash and sage in browned butter. • The menu for all locations of Twigs Bistro and Martini Bar says that the crab artichoke crostini, the shrimp and grits and the TNT coulotte are all gluten-free, but that is not the case. • Rock City Grill, located inside River Park Square, is listed as a $29 dinner; in fact, it is actually $19. n

Curried mussels from Remington’s Restaurant

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You’ll see this phrase, or its English translation — fixed price — repeatedly during Restaurant Week. This French term refers to a dining setting in which the price of the meal is set before you order. This typically means that you order from a special menu, which usually features multiple courses and options. All Restaurant Week participants offer prix fixe menus; almost all participants also will have their full menus available.

CHARITY SPOTLIGHT .........4 HOW IT WORKS ................4 CAUGHT OUR EYE ...........6 THE PLACE FOR .............12 PEOPLE ........................14

How to Help This year, diners will have a hand in supporting our designated charity SECOND HARVEST, the locally nonprofit that distributes millions of pounds of food each year. After enjoying your meal, please post a “Rave Review” of your meal using the hashtag #IRWRaveReviews on Twitter, Instagram or Facebook. For each post, a donation will be made to Second Harvest. (Please check your privacy settings so we see your post.) Read more about Second Harvest on the next page.

It’s now the fourth year of Inlander Restaurant Week and this time around, you’ll find an event that’s grown yet again. The celebration of all things culinary in the Inland Northwest now features 104 RESTAURANTS from the greater Spokane area and North Idaho. From neighborhood pubs to white-linen tablecloths, locally sourced meats to recipes that originated half a world away, there is a restaurant for every taste included in this event. Before you head out into the delicious world of Inlander Restaurant Week, we’ve prepared this guide to get your started. Think of it as a first course of knowledge, if you will. Inside, you’ll have a chance to hear from some of the region’s chefs and restaurateurs, while also getting a curated look at menu items that caught our eye. There’s also a list of all the restaurants making their Restaurant Week debut and some suggestions of things to do in the region once you’re done eating. Take a look, and then get your appetite ready. And keep in mind, Inlander Restaurant Week comes only once a year. So treat yourself.

FIRST TIMERS ...............20 NORTH IDAHO ...............21 EVENTS ........................22 OUT OF TOWNERS ..........28 MENUS ........................29

Pork tenderloin from Hills’ Restaurant & Lounge

INLANDER RESTAURANT WEEK 2016 3

BEFORE YOU GO

CHARITY SPOTLIGHT

STEP

PARTICIPATING IN INLANDER RESTAURANT WEEK IS SUPER EASY. HERE’S HOW IT WORKS

Menus are also online for easy browsing at InlanderRestaurantWeek.com

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

It’s a good idea to make reservations

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.

BE SOCIAL.

Share your dining experience on social media. Use the hashtag #InlanderRW

The Second Harvest kitchen.

SECOND HARVEST, RESTAURANT WEEK’S DESIGNATED CHARITY, NOW TEACHES PEOPLE HOW TO MAKE THE MOST OF FRESH FOOD 3

he Second Harvest warehouse in Spokane contains stacks of large crates filled with potatoes. Thanks to fertile farms in the area, the food bank never runs out of spuds — or apples, chickpeas or lentils. “Those are beautiful Yukons out there,” says Jandyl Doak, kitchen education coordinator at the food bank. During a cooking class in January, Doak made two kinds of soup using Palouse staples — peas and chickpeas. After the demonstration, the small crowd of adults dispersed to cooking stations to replicate one of the recipes. In what would be considered a triumph, fresh food accounts for half of Second Harvest’s inventory each year, says community relations manager Julie Humphreys. But as food bank staff watched patrons turn down fresh options because of a lack of culinary know-how, they knew they had to do more than distribute food if they wanted it to change people’s lives. Second Harvest built a kitchen to offer classes, focusing on people who shop at food pantries. In December, the food bank unveiled a mobile kitchen that will bring cooking demonstrations and nutrition classes into underserved communities. The classes emphasize meals that can be made quickly, using ingredients distributed by Second Harvest. They teach basic culinary skills, nutrition and food safety, helping people gain confidence and enjoy cooking. They’re introduced to new foods, so that instead of seeing a squash or a lentil and not knowing how to eat it, perhaps they’ll see ingredients that can be combined to make a wholesome meal in just 20 minutes. At the end of the class in January, Doak’s students said they planned to return in a week to make something new. They gathered around the table, sharing a meal of soup and salad. “And I made some banana bread,” Doak says, “because we have about 20 pallets of bananas here right now.” n

4 INLANDER RESTAURANT WEEK 2016

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

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

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 6.

$29

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $19 or $29.

$19

FULL SERVICE

The price is listed with each menu, starting on page 29

DRINK UP. Restaurants all carry local libations: wine, beer and spirits.

Your points are waiting. Double points on all restaurant purchases when you use your Numerica Visa® Platinum card. February 26 - March 6 One card. Double points. Three courses.

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INLANDER RESTAURANT WEEK 2016 5

MENU HIGHLIGHTS

CAUGHT

OUR

EYE

JUST A MERE SAMPLING OF THE GOODNESS TO BE FOUND ON THE RESTAURANT WEEK MENUS

SEAFOOD SHRIMP AND SCALLOP GNOCCHI

Scratch Menu says: “Ras el Hanout prawn, scallop, onion, butternut squash, browned butter, spinach, goat cheese, sage.” We say: As if housemade gnocchi isn’t delectable enough, toss some fresh seafood into the mix.

FIRST COURSES SMOKED BEEF TONGUE

Durkin’s Liquor Bar Menu says: “Mama Lil’s Harissa, crispy sunchokes, mushroom aioli.” We say: Oh, come on. You pretty much eat the rest of the cow, and if it had to die for you, why not enjoy it down to the tongue?

NIGIRI SUSHI ASSORTMENT

BROADWAY PEA SALAD

IDAHO SUSHI ROLL

KIDNEYS

Bonsai Bistro and Sushi Bar Menu says: “Includes maguro (tuna), sake (salmon), hamachi (yellowtail) and walu (escolar).” We say: This is actually a first course, and you can add even more sushi in your next course. Bistro on Spruce Menu says: “Smoked sockeye salmon, julienned sweet potato, cream cheese and scallions, sushi-wrapped, served tempura-fried with chili berry coulis, garnished with wasabi tobiko caviar.” We say: OK, so we had to Google a couple of those ingredients, but that didn’t make this any less exquisite.

Clinkerdagger Menu says: “Water chestnuts, bacon, creamy pepper dressing.” We say: If you’ve lived in Spokane long enough, you’ll have had this. There probably isn’t a more famous first course on any local menu. Simple, and kind of old-school, but a tried-and-true classic. Santé Restaurant and Charcuterie Menu says: “Garlic, shallot, fine herbs, butter, bacon.” We say: Leave it to Jeremy Hansen at Santé to keep his Restaurant Week tradition alive by offering out-of-the-box dishes, like kidneys. Come on. Give it a try. ...continued on page 8

Assorted nigiri sushi from Bonsai Bistro

2016 menus are now online

InlanderRestaurantWeek.com Search by restaurant, neighborhood or cuisine.

INLANDER RESTAURANT WEEK 2016 7

MENU HIGHLIGHTS

CAUGHT

OUR

EYE

(CONTINUED)

M E AT

V E G E TA R I A N

BISON RIBS

BARLEY RISOTTO

Rusty Moose Menu says: “Braised Montana bison ribs, merlot barbecue sauce, served with white cheddar mashed potatoes and roasted asparagus.” We say: You don’t see bison ribs on the menu too often. Go for it.

THE ULTIMATE STACK

Charley’s Menu says: “A creative blend. Our five-cheese blend mac ‘n’ cheese on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce. Served with sautéed seasonal vegetables. We say: That sounds ridiculous. And also something you can allow yourself just this once — because it’s Restaurant Week.

BEEF COLORADO

Central Food Menu says: “Chili braised beef, pickled cabbage, corn tortillas, salsa verde.” We say: It’s nice to see a break from the Northwest cuisine with dishes like this. If you’ve never had this dish, it’s worth a try this week. As a rule, you should always order anything that comes with tortillas. Little life tip for you, there.

Casper Fry Menu says: “Vegetable stock, white wine, Parmesan, carrots, asparagus, parsnip, chard (can be prepared vegan).” We say: Of the vegetarian options to be found on the Restaurant Week menus, this one stands out for not just its creativity, but also its heartiness and diverse ingredients. And that’s a nice nod to all the vegans out there, too.

PENNE VERDE

The Cellar Menu says: “Creamy spinach pesto with aged Parmesan, charred yellow, red, and green onion medley, roasted shitake, king trumpet, and beech mushrooms.” We say: That is one hell of a pasta dish, and extra appreciation points for the trifecta of mushrooms.

BLACK BEAN THAI WRAP

Geno’s Traditional Food & Ales Menu says: “Black beans, jasmine rice, cabbage, shredded carrots, bell peppers, and cilantro tossed in our homemade peanut sauce and wrapped in a spinach tortilla. Served with a cucumber salad.” We say: Even if you’re not a vegetarian, you have to admit this sounds good. It sounds massive and healthy at the same time, which is a rare feat. ...continued on page 10

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y of n a m supply

The Ultimate Stack from Charley’s

      

fine s ’ a e r the a

(509) 467-2755 | urmfoodservice.com 8 INLANDER RESTAURANT WEEK 2016

ts!

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INLANDER RESTAURANT WEEK 2016 9

MENU HIGHLIGHTS

CAUGHT

OUR

EYE

(CONTINUED)

DESSERT Chocolate beignets from Luna

THAI FRIED BANANAS

Linnie’s Thai Cuisine Menu says: “Bananas wrapped in spring roll wrappers, deep-fried, served with Brain Freeze coconut ice cream and topped with caramel sauce.” We say: It never occurred to us to deep-fry a banana, but now we’re regretting every non-deep-fried banana as a wasted opportunity. The rich Brain Freeze ice cream is a nice touch, too, and a solid dessert to complement the spicier early courses.

CHOCOLATE BEIGNETS

Luna Menu says: “Milk, white and dark chocolate crémeux.” We say: If you’ve never had a beignet, have one now. Or have several, actually, because who knows when the next time you’ll get a chance to savor these French mini pastries.

BASE CAMP S’MORE STOUT ICE CREAM FLOAT

Lantern Tap House Menu says: “S’mores Stout topped with toasted marshmallow.” We say: Thankfully, there are creative brewers out there like the folks at Base Camp Brewing Company who make a S’Moresflavored beer. We’re also thankful that the Lantern shares our philosophy regarding serving desserts made with stout. 

Visit Anthony’s at Two Great Locations!

Local Seafood House Overlooking the Spokane Falls

Fun, Family, Casual Dining On Spokane’s South Hill

510 North Lincoln Street • Spokane, WA 99201 (509) 328-9009

2912 East Palouse Hwy • Spokane, WA 99223 (509) 448-0668

10 INLANDER RESTAURANT WEEK 2016

www.anthonys.com

â&#x20AC;&#x153;Cheersâ&#x20AC;?

Come for the food, stay for everything else. For a complete directory of dining and more in Downtown Spokane, visit downtownspokane.org

I N D I V I D U A L TA S T E S

GOOD

PLACE

I F. . .

PICK THE RESTAURANT THAT FITS YOUR CURRENT PREDICAMENT

...YOU WANT A CRAFT COCKTAIL

The new GILDED UNICORN not only features one of the best Restaurant Week names, it also features a nice mix of classic cocktails and drinks you’ve never heard of, but will want to try. You’ll head to CLOVER after looking at their delectable menu; save room for one of their finely crafted and creative drinks. Fans of mixed drinks can’t go wrong with TWIGS, no matter which of the four locations you hit.

...YOU WANT A NICE VIEW

The banks of the Spokane River in Kendall Yards feature amazing views of downtown, especially from CENTRAL FOOD and neighboring VERACI PIZZA. If you head upriver, take a look at the calmer waters outside of RIPPLES RIVERSIDE GRILL. In Coeur d’Alene, the view of the city’s namesake lake is inescapable from BEVERLY’S at the top of the Coeur d’Alene Resort.

...YOU DEMAND A LOT OF BEER CHOICES

The Drink Local aspect of Restaurant Week brings local beer, wine and spirits to the forefront. If you want wide variety of brews to choose from, we suggest starting at brother-sister restaurants MANITO TAP HOUSE and BLACKBIRD TAVERN + KITCHEN, both of which feature beers you’re not going to find anywhere else in the region. If you’re downtown, POST STREET ALE HOUSE has a lot of local taps, and even features a beer flight or a full pint as a first course. Or head over to SARANAC PUBLIC HOUSE, where an ever-changing tap list will have something to fit your fancy. Out in Coeur d’Alene, you can zip through an iPad full of beer choices at CRAFTED.

A chocolate mousse trifle from Ripples Riverside Grill

12 INLANDER RESTAURANT WEEK 2016 RubyHospitality_022516IRW_8V_CPW.tif

...IT’S TIME TO EXPAND YOUR HORIZONS

Restaurant Week is meant to be a time for our local chefs to stretch their creative legs a bit, and no one stretches more than SANTÉ. This year, the award-winning downtown restaurant features a liver pâté and a heart tartare — and that’s just the first course. Chef Jeremy Hansen is whipping up an oxtail ravioli and tongue sliders for the second course. At SCRATCH, you’ll find a grilled quail tenderloin, while a visit to TABLE 13 may have you ordering wild boar sausage.

...YOU’RE A VEGETARIAN

There are a lot of succulent cuts of meat on Restaurant Week menus, but if you’re an herbivore, we’ve got your back. At CASPER FRY, you can get through all three courses meat-free with a route that includes a barley risotto as the main course. The MELTING POT’s fondue makes for a solid vegetarian meal in the starting phase, and includes a main course of tofu with artichoke ravioli. Hold the meat on LAGUNA CAFE’S carbonara, and you’ll be in business. n

Inlander Restaurant Week • February 26 – March 6 There is so much to do during Inlander Restaurant Week! Spokane was named one of the nation’s “6 Great Small Cities for Food Lovers” by The Wall Street Journal. So dine at one of the 103 participating restaurants February 26-March 6. And be sure to plan your excursion with time for shopping that ranges from the best national retailers to one-of-a-kind boutiques. Tour local galleries or catch a play at the Civic or Modern theatres. Sip your way through our Cork District and Ale Trail. You can even hear some great live music or skate outdoors in Riverfront Park. So whatever you love to do, do it in Spokane during Inlander Restaurant Week! For a list of restaurants, menus, and dine & stay hotel packages, log on to visitspokane.com/offers/inlander-restaurant-week.

1.888.SPOKANE or VisitSpokane.com

INLANDER RESTAURANT WEEK 2016 13

1anyoff drink

(509) 822-7436

Hours M-Th 1-8pm Fri-SAt 1-10pm Sun 1-6pm

Downtown at Saranac Commons

MEET YOUR CHEF

SHAUN

CHAMBERS

CHEF, DURKIN’S LIQUOR BAR

eciding to become a chef was a decision Shaun Chambers made at 15 years old. He had become interested in cooking from watching Emeril Lagasse and other cooking shows with his dad when he was younger, but he didn’t originally know he wanted to go to culinary school. Many of Chambers’ friends at the time were dishwashers and beginning to move up in the kitchen, so it made sense to him to get a job in the kitchen at Luna. After completing the Culinary Arts program at Spokane Community College, Chambers’s move to Durkin’s Liquor Bar downtown came after he quit his most recent job in June and spent some time relaxing and working at Seattle restaurants on a stage basis.

14 INLANDER RESTAURANT WEEK 2016

“When you’re staging, you go and cook for two to 10 hours as a sort of working interview to see where you want to work, and they get to see what you are capable of producing,” says Chambers. “There were a few restaurants I had eaten at in Seattle, and I thought it’d be fun to hang out at some of those for a day.” Chambers learned new techniques by putting himself in different environments and getting different perspectives on how other people work. Now that he’s in charge at Durkin’s, he says that though the Prohibition theme still will be incorporated into the food menu, it’ll begin to shift more toward his own style of food. He describes his style of cooking as clean, contemporary and Northwest-inspired. He

TONY BENNETT Duck breast is one of the second course options. focuses on finding ingredients indigenous to Washington, making many of his dishes seasonal. Chambers frequents farmers markets and plans to grow as much as he can once the weather starts to warm up, keeping ingredients local and fresh. One of his plans for the Durkin’s menu is to incorporate more wild mushrooms into a few of the dishes, along with continuing to feature salmon in the spring, as well as halibut and oysters from Washington. Though cooking is something Chambers usually keeps to the kitchen at work, rather than in his home, many of his friends are also chefs. When they all get together, they create dishes they’re unable to make at their restaurants. “I eat pho just about every day,” says Chambers. “But I do love making pizza if I have the right equipment, like a stone slab I can cook the pizza on in an oven, or on the barbecue.” Chambers also enjoys toying around with preserving, pickling and fermenting things, along with making hot sauces. “It helps to be open-minded as a chef. With cookbooks, the Internet, and exposing yourself to different work environments, there is always more you can learn,” says Chambers. “Being a chef means constantly learning.” 

In Concert

June 4, 2016

Spokane Convention Center

Reservations & Information

509-624-1200

Spokane Symphony 70th Anniversary Gala All proceeds benefit the Spokane Symphony

spokanesymphony.org

This concert is sponsored by Frank Knott INLANDER RESTAURANT WEEK 2016 15

MEET YOUR CHEF

KATIE

FREEMAN

REMINGTON’S AT RAMADA

K Tasting Room Hours

Open Thur and Fri 2-5 & Saturday 12-4

R R

Located in the historic warehouse district of SODO Spokane

Cabernet Sauvignon # Claret # Merlot # Sauvignon Blanc Malbec # & a dry Cabernet Franc Rosé 115 W. PACIFIC, SPOKANE, WA 99201 | 509-363-1353 888-4CLARET | WWW.ROBERTKARL.COM

16 INLANDER RESTAURANT WEEK 2016

atie Freeman grew up raising animals for slaughter and helping grow food as a part of a hippie community near Chewelah. Today, she’s raising four children and working as a chef at Remington’s, but her upbringing can be seen in her passion for incorporating fresh, local ingredients into her dishes. After getting into some trouble as a teenager, Freeman’s plans to begin nursing school through Columbia Basin Job Corps in Moses Lake didn’t work out, so she switched over to the culinary program. “I’ve always loved food, and I completed the program in seven

months,” she says. Freeman began her restaurant career switching between jobs at Mount Rainier National Park in the summer and Stevens Pass Ski Resort in the winter, though becoming pregnant with her first child forced a change. “While I was pregnant, I kept having nightmares that ski patrol was going to deliver my baby because they were always closing the pass to do avalanche control,” she says. “So I packed up and moved to Chewelah to be closer to my parents.” Freeman decided to move to Spokane

JAN, THE TOY LADY, RECENTLY READ AN ARTICLE ON A BANANA’S BENEFITS TO YOUR BODY:

ood They ’re g r u o y r fo mind, too!

River Park Square (509) 456-TOYS

The Fire and Ice Salmon is finished with a mint slaw.

We’re Heading Downtown!

spokane

as possible, trying to keep the ingredients local. “I do a lot of cooking with my kids at home,” Freeman says. “We plan out every meal for the week, go shopping together and then all prepare the meals each night.” Due to all of this time spent in the kitchen as a family, her youngest daughter has already learned some impressive knife skills. Freeman is happy to work a job she’s passionate about that also allows her to have a family, even if it means giving up most holidays. She believes that TV shows have glorified many aspects of being a chef, but loving what she does makes up for the long hours. “There are no Valentine’s Days or Mother’s Days or Easters as a chef,” she says. “Holidays are the time that people want to come and enjoy your talent, and if you’re passionate about the art, it’s worth it.” n

crafted

in 2000, and after a man bit a chunk out of another man’s face at a bar where she was bartending, she shortly thereafter found work as a line cook at Remington’s inside the Spokane Airport Ramada. Once there, she worked as chef Bob Katzaman’s sous-chef for two years until he passed away in 2006. She describes the transition as not an ideal way to be promoted, but says that this time was made easier by Spokane Club executive chef Ray Delfino, who taught her more about inventory and helped to improve her management skills. After working there for almost 15 years, Freeman describes Remington’s as a hidden secret of Spokane that, for many, serves as a gateway to the city because of its location. She loves creating fusion dishes that not only mix and match different foods to create new flavors, but that incorporate fresh ingredients. She cooks as many of her dishes from scratch

ales

Check Facebook for details

more taps • longer hours • more events bigger taproom • full kitchen • music

facebook.com/irongoatbrewing

INLANDER RESTAURANT WEEK 2016 17 IronGoat_IRW2016_022516_2H_JP.pdf

rds!

Now in our new location in Kendall Ya

608 N. Maple St., Spokane

Mon-Fri 8am-5pm • Sat 9am-4pm (360) 770-3112 TomSawyerCountryCoffee.com

M E E T Y O U R R E S TA U R AT E U R

MATT

GOODWIN

BACKYARD PUBLIC HOUSE, BOILER ROOM

hile in school to become a teacher, Matt Goodwin decided he didn’t want to continue with his degree. In 2000, Goodwin found a job bartending at Fast Eddie’s Bar and Grill, a downtown Spokane staple which he now owns. Rather than return to school, he has since become an important player in the Spokane dining scene. “Once I found someone willing to open a restaurant with me — and my first was Pub Club — one turned into two and two suddenly turned into three.” Currently, Goodwin co-owns Fast Eddie’s Bar and Grill, Press, the Boiler Room, Volstead Act and the Backyard Public House, with plans to open Remedy — a neighborhood gastropub with a 1920s pharmacy theme — in March or April.

18 INLANDER RESTAURANT WEEK 2016

The eclectic pub menu at Remedy will feature clams, wraps, salads and upscale sandwiches with what Goodwin describes as a “foodie twist.” Every item listed on the menu will be cooked in a wood-fired oven. Goodwin believes that the casual dining scene in Spokane has changed tremendously since he’s been a part of it, and the competition level especially has elevated. “Our restaurants have grown up. They have a big-city feel to them now,” he says. “There’s more of an emphasis on design and food, with more consistent ambiance throughout an entire restaurant.” He opened each of his spots with a specific personality or identity, believing that it’s important to not let them deviate too much from that in order for them to be successful.

HOTEL SPECIALS

STAY & PLAY PACKAGES FEBRUARY 26 - MARCH 6 Best Western PLUS City Center

33 W Spokane Falls Blvd. • Spokane, WA 99201 Reservations: (509) 623-9727 RESTAURANT WEEK ROOM SPECIAL - Starting at $79 The Best Western Plus City Center is located right downtown and in the heart of all the action! $79+tax/night Sunday-Thursday and $89+tax/night Friday-Saturday includes a big complimentary hot breakfast bar and indoor garage parking. *Special is not available with any other discounts, some dates may not apply, based on availability.

Best Western PLUS Coeur d’Alene

506 W Appleway Ave. • Coeur d’Alene, ID 83814 Reservations: (208) 765-3200 MENTION RESTAURANT WEEK and receive a room for the night and bottle of champagne as well as our chefprepared hot breakfast buffet for $89, plus tax and surcharge. *Special is not available with any other discounts, based on availability.

The Historic Davenport Hotel

Backyard’s burger, served on a brioche bun. Goodwin points to the Boiler Room as an example, with its industrial feel and ovens made to look like boilers to complete the concept. Goodwin describes the nightlife scene in Spokane as “educated,” and he believes it may have grown up even more than the casual dining scene since 2000. “Rather than nightclubs, we have cocktail lounges. People go out looking to experience different drinks and beers. People go out to compare an Old Fashioned at one bar to an Old Fashioned at another. They know what they want to drink and what the drinks should taste like,” he says. Goodwin credits the kinds of establishments owners have been opening, focusing on high-quality drink options. He also recognizes how detailed the cocktail programs have become. With hopes that the casual dining scene in Spokane will continue to grow and raise its standards, Goodwin is assured that it will almost have to. If a new restaurant is going to try to open up in the midst of such a growing scene, he believes it has to be better than the competition, or it doesn’t stand a chance of staying open. “The food is going to keep getting more creative, including more different ethnic and diverse foods,” Goodwin says. “It’s going to have to.” n

The Davenport Tower

111 S Post St. • Spokane, WA 99201 Reservations: (800) 899-1482 SIP AND STAY PACKAGE - Starting at $234 This offer includes a $50 meal credit, four $5 wine tasting vouchers, good at several Spokane wineries, valet parking and overnight superior accommodations at the Davenport Tower.

DoubleTree by Hilton Spokane City Center 322 N Spokane Falls Ct. • Spokane, WA 99201 Reservations: (800) 222-TREE INLANDER RESTAURANT WEEK BED & BREAKFAST PACKAGE - Starting at $149 Continue Inlander Restaurant week with a full buffet breakfast for up to two adults for each night of stay. *Not valid with room service orders.

Holiday Inn Express Downtown

801 N Division St. • Spokane, WA 99202 Reservations: (509) 328-8505 INLANDER RESTAURANT WEEK SPECIAL -Save 15% off the best flex room rates at the conveniently located Spokane hotel.

10 S Post St. • Spokane, WA 99201 Reservations: (509) 455-8888 SIP AND STAY RESTAURANT WEEK PACKAGE Starting at $269 Overnight deluxe accommodations at The Historic Davenport Hotel $50 dining credit that may be used in any of the hotels four award winning restaurants Four $5 vouchers ($20 total) to use at wineries within the Cork District wineries, Valet parking. BREAK AWAY AND STAY - starting at $272 Enjoy a $75 dining credit per package good at any of our ﬁne restaurants and lounges, overnight deluxe accommodations, complimentary overnight valet parking and complimentary town car service (within two mile radius of hotel).

901 W 1st Ave. • Spokane, WA 99201 Reservations: (509) 747-1041 BUY ONE NIGHT, GET ONE HALF-OFF during restaurant week. Valid Sunday-Thursday. Must book directly.

The Davenport Lusso

Hotel Ruby 2

808 W Sprague Ave. • Spokane, WA 99201 Reservations: (509) 455-8888 ALE TRAIL PACKAGE - Starting at $184 This offer includes $25 Post Street Ale House credit, Ale House ﬁve beer sampler, valet parking and overnight accommodations at the Davenport Lusso.

The Davenport Grand

333 W Spokane Falls Blvd. • Spokane, WA 99201 Reservations: (800) 899-1482 SIP AND STAY PACKAGE - Starting at $239 This offer includes a $50 meal credit, four $5 wine tasting vouchers, good at several Spokane wineries, valet parking and overnight superior accommodations at the Davenport Grand. BREAK AWAY AND STAY - starting at $242 Enjoy a $75 dining credit per package good at any of our ﬁne restaurants and lounges, overnight deluxe accommodations, complimentary overnight valet parking and complimentary town car service (within two mile radius of hotel).

Holiday Inn Express Spokane Valley

9220 E Mission Ave. • Spokane Valley, WA 99206 Reservations: (509) 927-7100 INLANDER RESTAURANT WEEK SPECIAL - Save 15% off the best flex room rates at the conveniently located Spokane hotel.

Hotel Ruby

123 S Post St. • Spokane, WA 99201 Reservations: (509) 838-8504 BUY ONE NIGHT, GET ONE HALF-OFF during restaurant week. Valid Sunday-Thursday. Must book directly.

Mirabeau Park Hotel

1100 N Sullivan Rd. • Spokane Valley, WA 99037 Reservations: (509) 924-9000 INLANDER RESTAURANT WEEK SPECIAL $149 includes room and two dinners at MAX at Mirabeau.

The Montvale Hotel

1005 W 1st Ave. • Spokane, WA 99201 Reservations: (509) 747-1919 BUY ONE NIGHT, GET ONE HALF-OFF during restaurant week. Valid Sunday-Thursday. Must book directly.

Ramada at Spokane Airport

8909 W Airport Dr. • Spokane, WA 99224 Reservations: (509) 838-5211 ROMANTIC NIGHT GETAWAY - Starting at $179 Enjoy the night in one of our romantic private pool suites, plus dine with a $60 credit in Remington’s Restaurant.

For More Visitor & Hotel Information: VisitSpokane.com

INLANDER RESTAURANT WEEK 2016 19

F I R S T- T I M E R S

NEW FOR 2016

FRESH

THE BERYL

A LOOK AT FIVE OF THE MANY EATERIES NEW TO RESTAURANT WEEK

BITES

MASSELOW’S STEAKHOUSE ($29) BLACKBIRD BROWNE’S TAVERN CRICKETS GASLAMP GILDED UNICORN THE GLOBE THE GRAND RESTAURANT KAIJU SUSHI LA PLAZA MEXICO LINNIE’S THAI MAMMA MIA’S MASSELOW’S MULLIGANS NUDO PICCOLO TABLE 13 TAMARACK PUBLIC HOUSE TIMBER GASTRO PUB 20 INLANDER RESTAURANT WEEK 2016

There are no white tablecloths here anymore. Aftert revamping its menu last May — Masselow’s also added “Steakhouse” to its name, to better reflect its best-selling item — the Northern Quest Resort & Casino restaurant also toned down its dining room to a more casual feel. “The point of participating in this event is to get the message out that we’re not an elite restaurant,” says executive chef Robert Rogers. With Masselow’s since its inception, Rogers continues to create simple yet high-quality dishes. Restaurant Week main courses, of course, include a filet mignon option, as well as crispy free-range chicken and wild salmon, all featured on the regular menu. Upgraded selections also are available, as well.

BROWNE’S TAVERN ($19)

About a year ago, the restaurant famous for its spacious patio completely overhauled its menu and brought in a new chef. “Honestly, we needed a facelift,” says restaurant manager Justin Hooper, who has been with the Browne’s Addition historic mansionturned-restaurant since it opened two years ago. “We were fancy and pricey.” Participating in Restaurant Week for the first time means a wider range of people will taste the changes — warming homemade and fried food. “I’ve always participated in the event myself, going to other restaurants,” Hooper says. “This is an awesome way to support the local community.” Customer favorites like the calamari and fresh hummus platter are included on their Restaurant Week menu.

GASLAMP SOCIAL PROVISIONS ($19)

Gaslamp barely has three months under its belt, but already its soups, stews and flatbreads are bringing folks back for more. With a Riverfront Park location next to the AMC Theater, business is quite dependent on mall traffic, says operations manager Jason Martinez. “I’ve only ever heard good things about Restaurant Week from my friends in the business,” he says. “February can be a slower time of year, and from everything I’ve heard, Restaurant Week is a great way to bring people in.” Going with the venue’s most popular selections, patrons can sample the beer cheese soup and downtown pork-and-green-chile stew. The candied orange cheesecake dessert, especially, will end a date night well.

KAIJU SUSHI AND SPIRITS ($29)

Bringing monsters to downtown Coeur d’Alene is all part of the package at Kaiju Sushi. Pictures of Toho monsters (think Godzilla and other 1950s- and ’60s-era Japanese creature films) line the restaurant walls and sushi rolls are named after them. But since opening in August, owner/general manager Frank Ciccone says that not all people are aware of his restaurant. “Specifically, we’re doing Restaurant Week this year for the exposure,” he says. As Coeur d’Alene isn’t hurting for sushi restaurants, Ciccone says what sets his place apart is the menu’s mix of traditional Japanese sushi, as well as rolls he and executive chef Ryan “Bogie” Bourgard have crafted. For their Restaurant Week menu, expect creative pairings of these items, including “monster” rolls.

TIMBER GASTRO PUB ($29)

Located between Coeur d’Alene and Spokane, Post Falls’ Timber Gastro Pub has worked tirelessly to embrace its local community, as well as nearby cities, since opening last May. Participating in Restaurant Week for the first time means bringing even more people to experience the venue’s scratch-made, Northwest-inspired pub cuisine and exposedwood ambiance. “We like to do anything that has to do with the community,” says Jeff Chatigny, the restaurant’s executive chef and general manager. “This is a different thing to do when it’s a time of year where fewer people are coming out to eat.” Chatigny describes the menu options as being fun, specialty items. “I think the meatloaf entrée is especially going to be pretty righteous,” he says. “It comes on a loaded potato cake, with demi-glace, vegetables and a sunny egg that tops it off. That’s crazy flavor going on.”

Filet mignon from Masselow’s

NORTH IDAHO’S PARTICIPATING RESTAURANTS

A Tres Filets from Beverly’s

315 MARTINIS BARDENAY BEVERLY’S BISTRO ON SPRUCE BONSAI BISTRO CEDARS FLOATING RESTAURANT THE CELLAR CRAFTED CRICKETS DOCKSIDE FIRE FLEUR DE SEL NORTH IDAHO

GEM

STATE

FEAST

EATING YOUR WAY THROUGH THE PANHANDLE

or the third year, the culinary scene of North Idaho is included in Restaurant Week. Now there are more options than ever for those in the Panhandle, and for Spokanites looking for a change of scenery. You’ll see plenty of Lake Coeur d’Alene from inside the Coeur d’Alene Resort’s DOCKSIDE restaurant, a spot you might know best for its Sunday brunch. For Restaurant Week, Dockside has gone fishing for a variety of seafood dishes, including a smoked Idaho trout bruschetta appetizer. The second course offers mussels in white wine sauce topped with a shrimp-and-crab cake, while their halibut is swimming in a rich lobster sauce. Save room for dessert and let the chef surprise with a trio of micro-bites. For lunch in the Lake City, SYRINGA JAPANESE CAFE AND SUSHI BAR is a favorite spot, with tasty bento boxes and donburi rice dishes made with expert care. You’ll find that same attention to detail in the balance of flavors for dinner. Try a crispy potato croquette seasoned with wasabi for the first course, and your choice of seafood for round two: a sashimi assortment, salmon teriyaki or miso-marinated Chilean sea bass. Pair that with $4 Mad Bomber pints for a memorable meal. BARDENAY can build you a custom cocktail with any of their handcrafted spirits, making it perfect for happy hour. They’re offering a cocktail as one of their first course options during Restaurant Week, though a local beer or wine would go great with their charcuterie plate featuring housemade sausages. Check out their Southern-inspired flat iron steak with crawfish butter or savory pork

ramen for dinner. You can even drink your dessert; one of the choices is an adult root beer float with housemade ice cream. SEASONS OF COEUR D’ALENE is offering a classic first course of soup — a hearty French onion — or salad. Your second course options cover all the meat proteins: buttermilk chicken gets a little spice uplift from green-chile pan gravy, while andouille sausage adds heat and depth to their seafood stew. Or go traditional with a twist: the Misty Isle rib-eye steak is served with Idaho steak fries and a tangy balsamic reduction. Hang out by the fire or enjoy music from the lounge during dessert. Try bread pudding with brandy sauce, or ask to see the wine list for the perfect accompaniment to the flourless chocolate cake. Joining these Restaurant Week returnees from 2015 are two downtown eateries that have one owner, but very different menus and traditions. Exposure and re-exposure prompted Frank Ciccone to join Inlander Restaurant Week. While KAIJU SUSHI AND SPIRITS is new to the scene, opening last year, CRICKET’S RESTAURANT AND OYSTER BAR has been a fixture in Coeur d’Alene since 1985. For Ciccone, who was part of the new ownership team that took over in 2011, that means getting people to rediscover Cricket’s, including their brick-oven-baked pizza. Another Restaurant Week offering he’s excited about is Malibu oysters, featuring fresh, Pacific oysters topped with cucumber, ponzu sauce and daikon. “What we’re doing is most everything from scratch,” says Ciccone, “which is different than what people are used to from Cricket’s of old.” 

KAIJU SUSHI MACKENZIE RIVER MULLIGANS OVAL OFFICE SATAY SEASONS OF COEUR D’ALENE SYRINGA THAI BAMBOO TIMBER GASTRO PUB TITO’S ITALIAN GRILL UGLY FISH INLANDER RESTAURANT WEEK 2016 21

Little Women opens on the first night of Restaurant Week.

EVENTS

DINNER

AND

A...

GO OUT ON THE TOWN FOR A NIGHT OF TASTY FOOD AND MEMORABLE FUN

Opening night of the staged production based on Louisa May Alcott’s classic story of four sisters happens to coincide with the first night of Restaurant Week. Make reservations for an early dinner, then enjoy the heartwarming play. Feb. 26-March 20, Thu-Sat at 7:30 pm, Sun at 2 pm. $22-$30/ person. Spokane Civic Theatre, 1020 N. Howard. spokanecivictheatre.com (325-2507) Dine at: The Backyard Public House, 1811 W. Broadway

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fill up on food news 22 INLANDER RESTAURANT WEEK 2016

LITTLE WOMEN: THE MUSICAL

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Barcelona plays the Bartlett on Feb. 27.

SPOKANE EMPIRE VS. WICHITA FALLS NIGHTHAWKS

BARCELONA

The second game of the season is the home opener for the newly named Spokane Empire arena football team. Restaurant Week offers plenty of options, so your experience can be casual or more formal. Sat, Feb. 27, at 7 pm. Spokane Arena, 720 W. Mallon. spokanearena.com Dine at: Steelhead Bar & Grille, 218 N. Howard

The Seattle-based indie group heads through on their Absolutes Reunion Tour, during which the band performs the album Absolutes in its entirety with the help of original members. Sat, Feb. 27, at 8 pm. $18-$20. The Bartlett, 228 W. Sprague. bartlettspokane.com Dine at: Lantern Tap House, 1004 S. Perry

SPOKANE SYMPHONY CLASSICS NO. 7

In “Zen Fantastique,” the Symphony performs a program of music that transcends emotions, featuring compositions by Karen Tanaka, Edward Elgar and Hector Berlioz. Also featuring Maja Bogdanovic on cello. Sat, Feb. 27 at 8 pm and Sun, Feb. 28 at 3 pm. $15-$54. Martin Woldson Theater at the Fox, 1001 W. Sprague. spokanesymphony.org (624-1200) Dine at: Table 13, 333 W. Spokane Falls Blvd.

GONZAGA WOMEN VS. BYU

Before heading to dinner, watch the Gonzaga women’s basketball team take on powerhouse WCC opponent Brigham Young University. Sat, Feb. 27, at 2 pm. $3-$8. McCarthey Athletic Center, 801 N. Cincinnati. gozags.com Dine at: Thai Bamboo, 5406 N. Division

HOW THE OTHER HALF LOVES

Ignite! Community Theatre presents the famous farce concerning three couples, and how a twisting affair involving two of them throws everything off balance. Through March 6, Fri-Sat at 7:30 pm, Sun at 2 pm. $10-$14. Ignite! Community Theatre, 10814 E. Broadway, Spokane Valley. igniteonbroadway.org Dine at: Max at Mirabeau, 1100 N. Sullivan ...continued on next page

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INLANDER RESTAURANT WEEK 2016 23

EVENTS

DINNER AND A... (CONTINUED)

THE BROADWAY MUSICAL

FEB 26 THRU MAR 20, 2016

THE CLASSIC AMERICAN STORY OF SISTERHOOD DIRECTED BY KATHIE DOYLE-LIPE

SPONSORED BY

Jennifer Nettles plays Northern Quest on March 4. 2015-16 SEASON SPONSOR

TREASURE!

Visit us for restaurant week Featuring Local Libations From: • River City Brewing • Iron Goat Brewing • Dry Fly Distillery • Barrister Winery

This touring exhibit explores the history of treasure and treasure hunting, the technology used to look for it, and the people obsessed with finding it. Show runs through May 15; museum open Wed-Sun, from 10 am-5 pm. $5-$10 admission. The MAC, 2316 W. First. northwestmuseum.org (456-3931) Dine at: Italia Trattoria, 144 S. Cannon

NW BACH FEST TWILIGHT CONCERT

The two-hour concert is one part of the festival’s Twilight Tour series, featuring Kurt Nikkanen on violin, Scott Rawls on viola and Bach Fest director Zuill Bailey on cello, performing Beethoven’s String Trio — Serenade in D Major. Wed, March 2, from 6-7 pm. $20/person. Spokane Club Library, 1002 W. Riverside. nwbachfest.com Dine at: Palm Court Grille, 10 S. Post

FIRST FRIDAY

21 W Main • 509-473-9455 • SaranacPublicHouse.com

24 INLANDER RESTAURANT WEEK 2016

March’s visual arts showcase is a perfect way to spend an evening on the town, strolling the streets to pop into area art galleries and businesses displaying the work of the region’s many artists. Fri, March 4, most artist receptions from 5-8 pm. Downtown Spokane and beyond; visit Inlander.com/FirstFriday for complete listings of all events. Dine at: O’Doherty’s Irish Grille, 525 W. Spokane Falls Blvd.

SAFARI

A night full of laughs from some of Spokane’s funniest amateur improv folks at the Blue Door Theatre. The audience-suggestion-based improv show is rated for mature audiences. Saturdays at 8 pm. $7/person. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com (747-7045) Dine at: Downriver Grill, 3315 W. Northwest Blvd.

MAYBE BABY

The Modern’s 2015 resident playwright Matt Harget brings his romantic comedy about a couple’s difficulties trying to conceive a child to the stage. March 4-20, Thu-Sat at 7:30 pm, Sun at 2 pm. $20-$24. The Modern Theater Coeur d’Alene, 1320 E. Garden Ave., CdA. themoderntheater.org Dine at: Seasons of Coeur d’Alene, 209 E. Lakeside Ave.

CMT NEXT WOMEN OF COUNTRY FEAT. JENNIFER NETTLES

The live music event also features women of country music Brandy Clark, Lindsay Ell and Tara Thompson. Fri, March 4, at 7:30 pm. $65-$95. Northern Quest Resort & Casino, 100 N. Hayford Rd., Airway Heights. northernquest.com (2427000) Dine at: EPIC at Northern Quest, 100 N. Hayford Rd. 

Experience Our Areaâ&#x20AC;&#x2122;s Craft Beer Scene! The Inland Northwest Ale Trail is a touring challenge of forty-one Craft breweries. Traverse the beautiful Inland Northwest and receive a stamp at every brewery you visit. Once you receive 12 stamps, you get a 32oz Ale Trail mini growler. (while supplies last, one prize per map, one prize per person)

But donâ&#x20AC;&#x2122;t stop there... make it your personal mission to visit them all!

INLAND NW CRAFT

BREWERS

Find your map at participating breweries, local restaurants/ pubs where local craft beers are sold and at area hotels. We look forward to meeting you on the trail!

/inwaletrail

@InNWAleTrail

inlandnwaletrail.com INLANDER RESTAURANT WEEK 2016 25

EAT LOCAL. DRINK LOCAL.

Yes, Inlander Restaurant Week is about the food. But trust us, your meal will taste even better when you pair it with locally produced wine, cider, spirits or coffee. Ask for Drink Local specials during Inlander Restaurant Week.

FEBRUARY 26 – MARCH 6

www.InlanderRestaurantWeek.com

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From the mountains to downtown breweries, there’s something for everyone.

O U T- O F - T O W N E R S

LOCAL

HITS

ATTRACTIONS AND DESTINATIONS FOR NEW VISITORS TO THE INLAND NORTHWEST

SNOW TIME

Unlike last winter, Mother Nature has delivered plenty of snow to our region’s ski resorts. Thankfully, you have several options less than an hour or two from Spokane, meaning you can be back in time for dinner after a day on the slopes. On the Washington side, there’s Mt. Spokane Ski & Snowboard Park just north of the city. Further north, you’ll find 49 Degrees North just beyond Chewelah. Crossing over to Idaho, there’s plenty of snow to be found in the hills above Sandpoint at Schweitzer Mountain Resort, while about an hour from Coeur d’Alene there’s Silver Mountain Resort, which in addition to providing steep faces and ample powder also features an indoor water park at its base camp down in Kellogg.

CASINOS

Adjacent to Spokane, two well-known casino sites can be found for your gambling and entertainment pleasure. Northern Quest Resort & Casino, which is run by the Kalispel Tribe, is located in Airway Heights, just west of Spokane, and regularly features headline concert acts and entertainers. Southeast of Spokane, Coeur d’Alene Tribe’s Coeur d’Alene Casino in Worley, Idaho, offers slots and gaming tables, and of course clubs and bars. Both locations fit the bill for an easily accessible getaway.

DOWNTOWN SPOKANE SHOPPING

You can find some of the most up-to-date retail storefronts

28 INLANDER RESTAURANT WEEK 2016

just south of Riverfront Park at River Park Square. Featuring shopping attractions such as Nordstrom, the Gap and the Apple Store, River Park Square offers a plethora of options to satisfy any shopper. Elsewhere downtown, don’t miss the independent bookstore Auntie’s or Boo Radley’s, where the quirkiest, strangest and most uniquely Spokane items reside.

BREWERIES

During Restaurant Week, you’re encouraged to try one of the many Inland Northwest beers served up by participating eateries. If you want to get more into the scene, check out the Inland Northwest Ale Trail, a self-guided program that leads you through breweries in the Spokane area and North Idaho, collecting stamps along the way. If you get all the stamps, you’re rewarded with a mini beer growler. With a designated driver, you can cover the entire region. If you want to go on foot, there are four breweries in the downtown Spokane area alone.

ICE PALACE

A subset of Spokane’s centerpiece Riverfront Park, the Ice Palace skating rink provides the thrill of outdoor winter activities, but without the drive. Offering rentals, skating and curling lessons and great for groups, the Ice Palace is a perfect way to spend the evening under the famous 1974 World’s Fair structure.

GONZAGA BASKETBALL

Spokane is home to one of the most powerful and dedicated student sections in NCAA basketball. On game day, you can hear the roar of the crowd from outside Gonzaga University’s basketball facility, the McCarthey Athletic Center, aka the Kennel. Once the ball is tossed up, the Bulldogs put on a college basketball experience which jump-starts every crowd that steps foot in the arena. Zags men’s games are already sold out, but it’s still possible to get into the Kennel to see the always exciting Gonzaga women’s team.

HISTORIC THEATERS

Two of the most iconic theaters in Spokane’s history have housed some of music and the performing arts’ greatest figures, including Bing Crosby, Frank Sinatra and Katharine Hepburn. See the Spokane Symphony play at their permanent home in the Martin Woldson Theatre at the Fox, or view a special film screening, concert or comedy show at the cozy and totally restored Bing Crosby Theater. Located in downtown Spokane, the Bing Crosby and Martin Woldson Theater at the Fox draw talented musicians and performers from all over the country to the Inland Northwest. n

n d a er l in RESTAURANT

BY LOCATION Coeur d’Alene

315 Martinis and Tapas Bardenay Beverly’s Bistro on Spruce Bonsai Bistro and Sushi Bar Cedars Floating Restaurant The Cellar Crafted Tap House + Kitchen Cricket’s Restaurant and Oyster Bar Dockside Restaurant Fire Artisan Pizza Kaiju Sushi and Spirits Mackenzie River Pizza, Grill & Pub Mulligan’s Satay Bistro Seasons of Coeur d’Alene Syringa Thai Bamboo Tito’s Italian Grill & Wine Shop Ugly Fish Uva Italian

Liberty Lake

Barlow’s Restaurant Corkhouse Hay J’s Bistro Piccolo Artisan Pizza Kitchen True Legends Grill

Post Falls

Fleur de Sel Oval office Timber Gastro Pub White House Grill

Downtown Spokane

Anthony’s Backyard Public House The Blackbird Tavern + Kitchen Browne’s Tavern Central Food Charley’s Grill and Spirits Clinkerdagger Clover Durkin’s Liquor Bar The Elk Public House Europa Restaurant & Bakery Fire Artisan Pizza Gaslamp Social Provisions Geno’s Traditional Food & Ales Gilded Unicorn Globe Bar & Kitchen The Grand Restaurant and Lounge Herbal Essence Cafe Hills’ Restaurant and Lounge Italia Trattoria Linnie’s Thai Cuisine Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House

price

WEEK

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price

Downtown Spokane

Ripples Riverside Grill Rock City Grill Safari Room Santé Restaurant & Charcuterie Saranac Public House Scratch Restaurant Spencer’s for Steaks and Chops Steelhead Bar and Grill Table 13 Tamarack Public House Twigs Bistro and Martini Bar Veraci Pizza Wandering Table Wild Sage Bistro Windows at Red Lion Hotel at The Park

North Spokane

The Beryl Boiler Room Downriver Grill Mackenzie River Pizza, Grill & Pub Mamma Mia’s Italian Thai Bamboo Tomato Street Twigs Bistro and Martini Bar

South Spokane

Anthony’s Beach Café Casper Fry Chaps Diner and Bakery Laguna Cafe Lantern Tap House Latah Bistro Luna Mackenzie River Pizza, Grill & Pub Manito Tap House Thai Bamboo Twigs Bistro and Martini Bar The Two Seven Public House

Spokane Valley

Ambrosia Bistro and Wine Bar La Plaza De Mexico Longhorn BBQ Max at Mirabeau Thai Bamboo Twigs Bistro and Martini Bar

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415 WEST MAIN AVENUE  SPOKANE, WA MON-WED 11:30AM -10PM THUR-SAT 11:30AM -1AM durkinsliquorbar.com • 509.863.9501

Airway Heights

Epic at Northern Quest Resort & Casino Fai’s Noodle House at Northern Quest Resort & Casino Legends of Fire at Northern Quest Resort & Casino Longhorn BBQ Masselow’s Steakhouse at Northern Quest Resort & Casino Rusty Moose

West Spokane

Remington’s at Ramada Airport

INLANDER RESTAURANT WEEK 2016 29

n d a er l n i RESTAURANT

BY CUISINE American

comfortable fine dining

Bardenay Barlow’s Restaurant The Blackbird Tavern + Kitchen Casper Fry Central Food Chaps Diner and Bakery Charley’s Grill and Spirits Clinkerdagger Clover Corkhouse Cricket’s Restaurant and Oyster Bar Dockside Restaurant Downriver Grill Durkin’s Liquor Bar Epic at Northern Quest Resort & Casino Gaslamp Social Provisions The Grand Restaurant and Lounge Hay J’s Bistro Laguna Cafe Lantern Tap House Legends of Fire at Northern Quest Resort & Casino Mackenzie River Pizza, Grill & Pub Coeur d’Alene, North, South Palm Court Grill Post Street Ale House Remington’s at Ramada Airport Ripples Riverside Grill Rock City Grill Saranac Public House Steelhead Bar and Grill True Legends Grill Twigs Bistro and Martini Bar Downtown, North, South, Valley Wandering Table Wild Sage Bistro

Asian

Bonsai Bistro and Sushi Bar Fai’s Noodle House at Northern Quest Resort & Casino Nudo Ramen House Syringa Ugly Fish

Barbecue

Longhorn BBQ Airway Heights & Valley

Bistro

Ambrosia Bistro and Wine Bar Bistro on Spruce Latah Bistro

Call for Restaurant Week reservations

509.456.7575

European

Melting Pot Santé Restaurant & Charcuterie

French

Fleur de Sel

Open daily at 4pm 916 W. 2nd Ave. Spokane, WA

wildsagebistro.com 30 INLANDER RESTAURANT WEEK 2016

Fusion

Max at Mirabeau Satay

Irish

O’Doherty’s Irish Grille

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Gastropub

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Backyard Public House Browne’s Tavern Crafted Tap House + Kitchen The Elk Public House Geno’s Traditional Food & Ales Hills’ Restaurant and Lounge Manito Tap House The Two Seven Public House

Italian

Europa Restaurant & Bakery Italia Trattoria Mamma Mia’s Italian Tito’s Italian Grill & Wine Shop Tomato Street Uva Italian

Mediterranean

Oval Office White House Grill

Mexican

La Plaza De Mexico

Northwest

315 Martinis and Tapas Anthony’s Beach Café Beverly’s The Cellar Gilded Unicorn Globe Bar & Kitchen Herbal Essence Cafe Luna Mulligan’s Rusty Moose Safari Room Scratch Restaurant Seasons of Coeur d’Alene Table 13 Tamarack Public House Timber Gastro Pub Windows at Red Lion Hotel at The Park

Pizza

Boiler Room Fire Artisan Pizza Spokane & Coeur d’Alene Piccolo Artisan Pizza Kitchen Veraci Pizza

Seafood

Anthony’s Kaiju Sushi and Spirits

Steakhouse

The Beryl Cedars Floating Restaurant Masselow’s Steakhouse at Northern Quest Resort & Casino Spencer’s for Steaks and Chops

Thai

Linnie’s Thai Thai Bamboo Coeur d’Alene, North, South, Valley

315 MARTINIS AND TAPAS | 208.667.9660

At the Greenbriar Inn (1908), on the National Registry of Historic Places; features handcrafted martinis and small plates. COEUR D’ALENE

315 E. Wallace Ave. | Tuesday through Saturday, 3-9 pm, closed Sunday and Monday

FIRST COURSE

SECOND COURSE

Apple and Butternut Squash Soup Creamy housemade Our Famous Black and White Sesame Encrusted Ahi With wasabi aioli, basamati rice, and baby asparagus soup with a hint of nutmeg, maple crème fraîche spears in a herbed lemon butter Beet Salad Bibb lettuce, gold and red beets, apple and Chicken Saltimbocca Deconstructed chicken breast with toasted almonds with a creamy lemon vinaigrette proscuitto, smoked Gouda and fresh sage accompanied House Salad Assorted greens, mandarin oranges, by a white wine demi-glace, garlic mashers and roasted Craisins, fresh pear, candied pecans, huckleberry Brussels sprouts and squash poppyseed dressing Bleu Cheese Garlic Mashed Potatoes Bleu cheese garlic mashers and Brussels sprouts with squash

NORTHWEST CUISINE

THIRD COURSE

Housemade Chocolate and Almond Caramel Ice Cream With almond pizelle Housemade Flourless Chocolate Decadence Cake With raspberry and chocolate syrup and whipped cream, accompanied by fresh berries Housemade Creamy Cheesecake With huckleberry topping and whipped cream, accompanied by fresh berries

DRINK LOCAL 315 Manhattan with housemade bitters, Koenig Bourbon (made in Idaho), housemade brandied cherries and housemade vermouth $8

AMBROSIA BISTRO AND WINE BAR | 509.928.3222

Great food, fine wine and special friends; what else is there? Join us in celebrating the things that make life worth living. SPOKANE VALLEY

9211 E. Montgomery | Open Monday through Saturday, 11 am-close; Sunday, 4-9 pm

BISTRO

FIRST COURSE

SECOND COURSE

THIRD COURSE

Fried Chickpea and Curly Kale Caesar Salad Chickpeas atop curly kale with a housemade Caesar dressing and fresh grated Parmesan

Pacific Rockfish with Steamed Rice and Coconut Clam Broth Pan-seared Pacific rockfish with steamed sesame rice, baby bok choy and a savory clam broth

Crêpe Suzette Traditional Crêpe Suzette with a decadent orange butter sauce and candied orange peel

Salmon Cakes with Spicy Remoulade Two wild Alaskan salmon cakes with a smoky-spiced remoulade Italian Sausage and Lentil Soup Italian sausage, lentils, kale and plenty of veggies in this hearty soup

Tiramisu Ice Cream Housemade tiramisu folded in our Rack of New Zealand Lamb with Barley Risotto and French vanilla ice cream Pomegranate-Port Reduction Rosemary and black Rice Pudding with Spiced Pear Compote and Threepepper crusted rack of New Zealand lamb atop barley Seed Crunch Creamy rice pudding with a spiced pear risotto with a pomegranate port reduction compote finished with a three-seed crunch Savory Porkchops With a fig balsamic glaze, blue DRINK LOCAL cheese mashers and brussell sprouts with squash Latah Creek Cellars Natalie’s Nectar $6

ANTHONY’S | 509.328.9009

Anthony’s at Spokane Falls is located in the heart of downtown Spokane and overlooks the beautiful Spokane Falls. DOWNTOWN SPOKANE

510 N. Lincoln | Monday-Thursday, 4-9:30 pm; Friday-Saturday, 4-10:30 pm; Sunday, 3-9 pm

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crispy Calamari with Lemon Aioli

Wild Alaska Silver Salmon Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc

Anthony’s Burnt Cream

Anthony’s Award-Winning Clam Chowder Oregon Bay Shrimp Cocktail

Double R Ranch Signature Top Sirloin A hand-cut Northwest top sirloin grilled to your liking

SEAFOOD

Brain Freeze Chocolate Chip Cherry Ice Cream Bailey’s Irish Cream Chocolate Mousse

Crispy Coconut Prawns With ginger plum dipping sauce

ANTHONY’S BEACH CAFÉ | 509.448.0668

Anthony’s Beach Café is a casual, neighborhood seafood restaurant ideal for families, friends and spur-of-the-moment dining. SOUTH SPOKANE

2912 E. Palouse Hwy., Suite A | Daily, 4-9 pm

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Anthony’s Award-Winning Clam Chowder

Bay Shrimp Mac ’n Cheese Corkscrew pasta tossed with creamy cheddar cheese and bay shrimp, topped with golden panko crumbs

Sharon’s Famous Key Lime Jar Pie

Starter House or Caesar Salad Oregon Bay Shrimp Cocktail

Mini Huckleberry Mug Sundae Wild huckleberry sauce over Spokane’s Brain Freeze huckleberry ice cream

Wild Alaska True Cod Caddy Ganty Marinated in white wine and baked with a topping of sour cream, red onion Mini Chocolate Pecan Pie Topped with vanilla ice cream and served warm and fresh dill Barbecued Garlic Prawns With garlic butter, Cajun spices, basil and red potatoes

INLANDER RESTAURANT WEEK 2016 31

Cd’A’s Best Venue For Large Groups & Parties!

BACKYARD PUBLIC HOUSE | 509.822.7338

A true neighborhood pub offering pub-style food with a foodie twist. A hidden gem located two blocks north of Kendall Yards. DOWNTOWN SPOKANE

1811 W. Broadway | Sunday through Thursday, 11 am-11 pm; Friday and Saturday, 11 am-1 am

FIRST COURSE

SECOND COURSE

Poutine “Oh Canada” Piping hot french fries smothered Cuban Pork Sandwich Our signature sandwich and by in or our housemade gravy and topped with cheese curds far our top seller, featuring house-roasted pork, ham, swiss cheese, pickles and mustard Pretzel Sticks Twisted and baked to perfection in our kitchen. Served with our own, top secret, cheese dipping Backyard Burger Spokane’s best burger served on a brioche bun with Bibb lettuce, tomato, mayo, American sauce cheese and caramelized onion Hawaiian Cavatappi Our now-world famous Hawaiian Shredded Chicken Sammy Shredded chicken, spinach, pasta salad; ask for Sriracha to make this the perfect banana peppers, pineapple cream cheese spread on a spicy starter hoagie roll

GASTRO PUB

THIRD COURSE

Sugary Dough Balls Deep-fried dough balls served with vanilla cream cheese and a serrano gastrique drizzle Baklava Sweet pastry made of layers of filo filled with chopped nuts and held together with housemade syrup Spicy Cinnamon Shot Better known as a shot of Sinfire

DRINK LOCAL Gin Curry Fizz Dry Fly Gin mixed with locally made Skidmore Curry Bitters, fresh-squeezed lemon and topped with soda water; truly a one-of-a-kind cocktail only found at The Backyard $7

BARDENAY | 208.765.1540

The first restaurant-distillery in the nation, Bardenay specializes in handcrafted cocktails and Pacific Northwest cuisine. COEUR D’ALENE

1710 W. Riverstone Dr. | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-10 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Sweet Potato Gnocchi with sage and brown butter

Tonkotsu Pork Ramen Ramen noodles, mushrooms, soft-boiled egg, carrots and corn in a pork broth with roasted pork loin

Choice of Housemade Desserts Choose from our rotating list of desserts made fresh

Charcuterie and Cheese Plate Grilled, housemade turkey and tart cherry merguez, and spicy poblano sausages with artisan cheeses and crostini

INLANDER RESTAURANT WEEK $ 29 Three Course Special

Lemon-Pepper Salmon Pasta Housemade fettuccine pasta tossed in a lemon-pepper cream sauce with a charboiled salmon fillet

House Cocktail Start your meal with one of our original handcrafted cocktails made with Bardenay spirits; ask your Crawfish Flat Iron Charbroiled flat iron steak, with server for full list savory crawfish compound butter

Lime Oil Ice Cream Lime oil ice cream with strawberry vinegar Adult Root Beer Float Housemade Fernet ice cream, with Best Damn Root Beer

DRINK LOCAL Ginger Rum Cocktail Bardenay Ginger Rum, triple sec, lemon sour & a dash of vanilla $6.75

thecellarcda.com • 208-664-9463

BARLOW’S RESTAURANT | 509.924.1446

Great home-cooked meals at affordable prices, with an amazing staff and great service. LIBERTY LAKE

1428 N. Liberty Lake Rd. | Daily, 7 am-close

AMERICAN

FIRST COURSE

SECOND COURSE

Mahi Mahi Tacos Fresh cilantro and lime, chipotle aioli, coleslaw, topped with mango salsa

Chicken Marsala Sautéed boneless chicken breast, fresh Classic Carrot Cake Decadent, housemade carrot cake mushrooms, shallots, fresh broccoli, in a rich Marsala wine with walnuts and raisins, iced with cream cheese frosting, and butter sauce, served over pappardelle pasta and drizzled with a rich caramel sauce

Citrus Spinach Salad Sliced mandarin oranges, feta cheese, red onions, Craisins, spiced pecans with our homemade sweet chili citrus vinaigrette Classic Caesar Salad Crisp romaine, Parmesan cheese, homemade croutons tossed in a classic Caesar dressing

Brewer’s Steak Marinated with herbs and local Pacific Northwest ale, chargrilled, sliced to order, served with mashed potatoes and seasonal vegetables

THIRD COURSE

Chocolate Brownie à la Mode Our rich, housemade brownie served warm with chocolate sauce and real vanilla bean ice cream

Barlow’s Homemade Meatloaf Our delicious New York Style Cheesecake Delicious New York housemade meatloaf topped with brown gravy and served cheesecake topped with real strawberries and cream with mashed potatoes and seasonal vegetables DRINK LOCAL No-Li Brewhouse Amber Ale $4.50 pint

THE BERYL | 509.467.5490

Steak & Seafood NORTH SPOKANE

6404 N. Wall | Mon-Thu, 11 am-10 pm; Fri, 11 am-11 pm; Sat, 4-11 pm; Sun, 4-9 pm

32 INLANDER RESTAURANT WEEK 2016

STEAKHOUSE

SECOND COURSE

THIRD COURSE

Calamari Flash-fried calamari steak strips finished with sweet chili sauce

Pesto Pasta Spiral cavatappi noodles tossed with pesto, roasted garlic, cherry tomato, red onion and Parmesan cheese; choice of chicken or shrimp

Mud Pie Housemade ice cream on an Oreo cookie crust

Seasonal Salad Selection and preparation of the day

818 W. Sprague Ave | 509-290-5763 | NudoRamen.com

FIRST COURSE

Steak Bites Marinated and grilled steak bites cooked to your specifications; choice of Steakhouse or Teriyaki

Open Daily | Full Bar

Crème Brûlée Traditionally prepared

Chocolate Mousse Made in-house, decadent chocolate Seasonal Fish Selection and preparation of the day served with seasonal vegetable and choice of gratin, risotto mousse or baked potato DRINK LOCAL Huckleberry Lemon Drop 21 Windows vodka, freshTop Sirloin 6 oz. top sirloin served with seasonal squeezed lemon and Idaho huckleberry puree served in vegetables and choice of gratin, risotto, or baked potato a sugar-rimmed glass $5

BEVERLY’S | 855.636.3937

The Coeur d’Alene Resort’s signature 5-star restaurant, with the Northwest’s finest cuisine and largest wine cellar. COEUR D’ALENE

115 S. 2nd St. | Friday-Saturday, 5-10 pm; Sunday-Thursday, 5-9 pm. Lunch: Mon-Sat, 11 am-2:30 pm

SECOND COURSE

THIRD COURSE

Lobster-Corn Fritter with jalapeño-honey aioli

Tres Filets Three Tenderloin Medallions: Filet Oscar, Filet Scampi, and Filet with Truffle Butter

Chocolate Flourless Cake Fresh berries, whipped ream

Scallop and Crab Jumbo sea scallop paired with a panseared crab cake with lemon beurre blanc and caviar

INLANDER RESTAURANT WEEK make your reservations today!

NORTHWEST CUISINE

FIRST COURSE

Duck Confit Ravioli with Pinot Noir-juniper jus

Your North Idaho destination for

Warm Beignets Huckleberry and chocolate Godiva sauce Seafood Gratin Shrimp, scallops, and halibut in lobsterCrème Brûlée Vanilla bean-infused, light sugar crust cognac sauce with Parmesan crust Crispy Caramel Chicken Skewers with jasmine rice, baby bok choy, and Vietnamese caramel sauce

DRINK LOCAL Beverly’s Huckleberry Martini 44 North Huckleberry Vodka, fresh huckleberries $8

restaurant

wine & tapas bar

BistroOnSpruce.com 1710 N 4th St. • CdA • 208-664-1774

BISTRO ON SPRUCE | 208.664.1774

Quaint midtown bistro, well-selected wine list, cozy fireplace, Northwest fresh cuisine. COEUR D’ALENE FIRST COURSE

1710 N. 4th St. | Lunch: Monday-Friday, 11 am-2:30 pm; Dinner: Monday-Saturday, 5-9 pm SECOND COURSE

Idaho Sushi Roll Smoked sockeye salmon, julienned Braised Lamb Shank Braised tender, served with sweet potato, cream cheese and scallions, sushi wrapped, Guinness-pearl onion demi-glace, rosemary-chive whipped served tempura-fried with chili berry coulis, garnished with potatoes, and smoked kale wasabi tobiko caviar Stuffed Chicken Breast Pan-seared chicken breast Tempura Calamari Tempura fried calamari with piquillo stuffed with Brie and hickory-smoked bacon, topped pepper remoulade sauce with roasted shallot cream sauce and served with roasted rosemary-garlic fingerling potatoes and haricot verts Bistro Crostini Caprese Our twist on the classic: Smoked Salmon Ravioli House-smoked wild sockeye mozzarella, pesto-marinated grape tomatoes, sautéed salmon, caper, and onion-filled, house-made ravioli onion and zucchini, bacon and balsamic reduction pasta, topped with palomino sauce, fresh asparagus and tomato concassé

BISTRO

THIRD COURSE

Huckleberry Crème Brûlée Classic crème brûlée studded with local huckleberries Irish Cream Bombe Guinness stout brownie and Irish cream mousse covered with dark chocolate ganache French Apple Tart Fall apples sliced and baked into cinnamon-shortbread pastry crust, topped with apricot glaze, warmed and served with vanilla ice cream

DRINK LOCAL Mad Bomber Brewing Mark 84 Porter $5 pints

THE BLACKBIRD TAVERN + KITCHEN | PHONE 509.392.4000

Offering locally minded, elevated gastropub fare and a comprehensive spread of beers (34 on tap), wines (four on tap) and spirits. DOWNTOWN SPOKANE FIRST COURSE

905 N. Washington | Mon-Thu, 11 am-10 pm; Fri, 11 am-11 pm; Sat, 3-11 pm; Sun, 3-10 pm SECOND COURSE

Mac and Cheese Truffle, fontina, smoked shoulder bacon Smoked Brisket Sandwich Palm sugar, pecan aioli, sweet onion, sticky bun Wild Field Green Salad Wild greens, apple, black Flank Steak Coffee and black pepper-crusted, fig salsa, pepper vinaigrette bleu cheese,balsamic, ricotta gnocchi French Onion Thyme grilled crouton, smoked Gruyere Roasted Spaghetti Roasted spaghetti squash, brown cheese, roasted onion butter, spicy tomato, Parmesan

AMERICAN

Made from scratch daily! Try our homemade favorites! Ravioli, Pappa Joe’s Pasta, Gnocchi, Sausage, Meatballs, Eggplant & everyone’s favorite, Pizza. Full bar with great local wine selections. Outdoor dining and catering for parties & events

THIRD COURSE

Coffee and Donuts Fresh fried donuts, chocolate coffee ganache Lemon Pudding Cake Candied lemon, graham cracker ice cream Chocolate Bread Pudding Anglaise, vanilla bean ice cream, red wine caramel

DRINK LOCAL Barrister Cabernet Franc $10 off bottles Robert Karl Claret $10 off bottles

mammamiaspokane.com

420 W Francis, Spokane • (509) 467-7786

BOILER ROOM | 509.863.9213

Scratch-made, wood-fired pizzas, epic salads and savory apps. Twelve tap beers, craft cocktails and family friendly. 5 Mile’s hangout. NORTH SPOKANE FIRST COURSE

6501 N. Cedar | Open daily, 11 am-late SECOND COURSE

Dry Fly Whiskey Glazed Ribs Applewood-smoked baby Margherita Pizza Personal sized pizza made with back ribs glazed with Dry Fly whiskey BBQ sauce and pomodoro sauce, fresh mozzarella and finished with fresh served with housemade slaw basil; cooked to perfection in our wood-fired ovens Smoked Steelhead Crostini House-smoked steelhead, Casa Blanca Pizza Scratch-made Parmesan cream, roasted pepper cream cheese, honey-lime gastrique, micro shaved prosciutto, crimini mushrooms, fresh arugula and greens, baguette truffle oil; this personal sized pizza is cooked in our ovens with applewood from central Washington Garden House Salad Romaine, spring mix, bell pepper, cucumber, red onion, carrot and our famous scratch-made Thai Me Up Pizza Personal sized pizza made with housemade peanut ginger sauce, chicken breast, house Gorgonzola ranch dressing cheese blend, red bell peppers, serrano peppers, finished with fresh basil, cilantro, toasted sesame seeds and Sriracha

PIZZA THIRD COURSE

Chocolate Layers of rich chocolate cake, peanut butter cream cheese frosting and Nutella mousse Not Chocolate Washington Gala apples dipped in Dry Fly whiskey caramel with crumbled candied cashews Samoa Martini Bicerin Italian Chocolate liqueur, Sugar Island Coconut Rum, splash of hazelnut liqueur with a white chocolate garnish

DRINK LOCAL Boiler 195 Blend From Pullman, Merry Cellars Winery provides you with a Bordeaux-style red blend; the Crimson red offers layers of ripe fruit and a touch of cassis $7

Never LEave Hungry East

West

2315 N. Argonne Rd. 924-9600 Open at 11am daily TheLonghornBBQ.com

7611 W. Sunset Hwy 838-8372 Breakfast at 6:30am BBQ starts at 11am

INLANDER RESTAURANT WEEK 2016 33

DINING AT THE HISTORIC DAVENPORT HOTEL.

BONSAI BISTRO AND SUSHI BAR | 855.246.8390

Pan-Asian cuisine and modern sushi. Indoor koi pond, spectacular dining, view of the lake and free parking. COEUR D’ALENE

101 E. Sherman | Daily, 11 am-9 pm

ASIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Nigiri Sushi Assortment Includes maguro (tuna), sake (salmon), hamachi (yellowtail), and walu (escolar)

Curried Filet Mignon Slices of prime tenderloin stewed in a spicy coconut red curry with organic veggies

Creamy Coconut Crème Brûlée White chocolate coconut crème brûlée

Korean Kalbi Short Ribs 36-hour marinade, fire-grilled, California Roll or North Idaho Roll California Roll: organic kimchee Crab, mayo, tobiko, avocado,and cucumber; North Idaho Roll: Fresh salmon, green onions, avocado and cucumber Wok-Seared Chicken Lettuce Wraps Tender chopped Pad Thai Noodles Wide rice noodles stir-fried with chicken with black mushrooms, cashews and water prawns, chicken, tofu, egg, scallions, crushed peanuts and chestnuts in a dark mushroom-soy sauce bean sprouts tossed in a spicy tamarind sauce

Four Chocolate Sea Turtle A deconstructed turtle: flourless chocolate torte, ganache, caramel, crushed cashews and sea salt. (gluten-free) Green Tea Mochi Ice Cream Ice cream balls wrapped in mochi dough

DRINK LOCAL Fuzzy Leopard Martini Bardenay Vodka, organic Thai basil, cucumber, fresh lime $5

BROWNE’S TAVERN | 509.315.9934 Specialties: Prime Rib. Halibut. Salmon. Skylite lobby-ﬁreside. Spectacular lobby and private dining room seating.

A family-friendly neighborhood pub. DOWNTOWN SPOKANE

1924 W. Pacific | Daily, 4-9 pm

GASTRO PUB

FIRST COURSE

SECOND COURSE

Hummus Plate With pita, cucumber slices, cherry tomatoes, Kalamata olives, feta, roasted garlic

Fettuccini Alfredo With either cajun or traditional creamy Crème Brûlée A luscious classic garlic sauce Frittelles Venetian donuts with raspberry sauce Flat Iron Steak With roasted red potatoes or salad Chocolate Truffle Homemade milk chocolate truffle with Garlic Lemon Chicken With creamy risotto raspberry sauce

Calamari Deep-fried, breaded calamari steaks, served with sweet chili mayo, spicy sour cream and mae ploy The Thornton Seared sea scallop, with vanilla-infused butter over parsnip puree

THIRD COURSE

DRINK LOCAL River City Brewing 16 oz. pours $3

At The Historic Davenport Hotel

davenporthotel.com • 509.789.6848

CASPER FRY | 509.535.0536

Gathering our community together with locally sourced, farm-fresh, Southern-inspired meals and classically crafted cocktails. SOUTH SPOKANE

928 S. Perry | Tuesday-Friday, 11:30 am-10 pm; Saturday and Sunday, 9 am-2 pm, 4-10 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Roasted Beet Salad Organic mixed greens, candied pecans, orange, pickled red onion, beet and citrus vinaigrette (gluten-free)

Braised Pork Cheeks Yam puree, Josper grilled broccolini, spiced apple compote (gluten-free)

Bourbon Pecan Pie Bourbon-infused filling, pecans, caramel sauce, powdered sugar

Pan Seared Catfish Casper dust, roasted beets, rainbow chard, house tartar sauce

Blood Orange Crème Brûlée Orange custard, caramelized sugar, fresh whipped cream (gluten-free)

Barley Risotto Vegetable stock, white wine, Parmesan, carrots, asparagus, parsnip, chard (vegetarian, can be prepared vegan)

Chocolate Genoise Cake Dark chocolate sponge cake, light chocolate mousse, rich chocolate ganache, crème anglaise

Butternut Squash Bisque Roasted butternut squash, apples, crème fraîche, toasted pecans Pimento & Pickle Pickled vegetables, pimento cheese, deviled egg, Madeleine’s baguette

DRINK LOCAL One Night in Salem 21 Window Gin, rosemary, lemon juice, anisette, Skidmore Alchemy Small Batch Bitters $10

CEDARS FLOATING RESTAURANT | 208.664.2922

Idaho’s premier floating restaurant since 1965, with beautiful lake views. COEUR D’ALENE

1514 N. Marina Dr. | Sunday through Thursday, 4-8 pm; Friday and Saturday, 4-9 pm

FIRST COURSE

Tempura Asparagus Drizzled with balsamic honey and Gorgonzola

SECOND COURSE

STEAKHOUSE

THIRD COURSE

Steak Oscar Three tenderloin medallions, butter-poached Sorbet Trio Raspberry, lemon and orchard peach crab, béarnaise sauce, mashed potatoes, fresh asparagus Flourless Chocolate Cake Rich decadent fudge cake, House Smoked Columbia River Steelhead Trout Cedar Planked Salmon Fresh grilled salmon, organic raspberry sauce Served on toasted crostini, lemon-dill cream cheese, red fingerling potatoes, broccolini, honey-chipotle sauce Crème Brûlée Trio Vanilla, huckleberry and chocolate onion, capers Chicken Gnocchi Pan-seared chicken breast, fresh crème brûlée Cedars Wedge Salad Iceberg lettuce, crispy bacon, grape carrots, peas, basil, garlic, sundried tomatoes, shallots, DRINK LOCAL tomatoes, scallions, black olives, bay shrimp, housemade cream sauce Huckle-tini Northwest huckleberries infused with 44 blue cheese dressing North Huckleberry Vodka, vanilla vodka, fresh-squeezed lime juice $5

34 INLANDER RESTAURANT WEEK 2016

THE CELLAR | 208.664.9463

Northwest cuisine complemented by a 2013 Wine Spectator Award of Excellence wine list, craft cocktails and a self-serve wine system. COEUR D’ALENE

317 E. Sherman | Daily, 4 pm-close

FIRST COURSE

SECOND COURSE

NORTHWEST CUISINE THIRD COURSE

Northwest Wedge Iceberg lettuce, aged white cheddar, Penne Verde Creamy spinach pesto with aged Parmesan, Salted Butterscotch Cheesecake Served with vanilla candied walnuts, applewood-smoked bacon, Granny Smith charred yellow, red, and green onion medley, roasted creme anglaise, butterscotch, and toasted pecans apples with buttermilk-poppyseed dressing shiitake, king trumpet, and beech mushrooms Molten Chocolate Cake Served warm with creamy Winter Palouse Salad Arugula, five grains, dried fruit, Seared Chicken Roulade Sundried tomato, spinach, and peanut butter sauce and banana pudding ice cream roasted squash and root vegetables, aged Parmesan and goat cheese-stuffed chicken breast, served on soft polenta Apple-Rhubarb Cobbler Served warm and topped with Asiago and smoked honey dressing (gluten-free) with an Oregon truffle cream sauce brown sugar streusel and vanilla ice cream Carrot, Ginger and Coconut Soup Creamy carrot Grilled Columbia River Steelhead Brown sugar glazed, DRINK LOCAL and fresh ginger puree, finished with coconut milk and served with crispy Yukon Gold potatoes, horseradish aioli, Coeur d’Alene Cellars No. 6 Red $10/glass garnished with spiced sunflower seeds parsley chutney, and a Granny Smith apple slaw

CENTRAL FOOD | 509.315.8036

A centrally located restaurant serving breakfast, lunch and dinner with city and river views. DOWNTOWN SPOKANE

1335 W. Summit Pkwy. | Monday through Saturday, 4-10 pm

FIRST COURSE

SECOND COURSE

Join us

AMERICAN THIRD COURSE

Warm Spinach Salad Golden raisins, almonds, brandied Beef Colorado Chili braised beef, pickled cabbage, corn bacon dressing tortillas, salsa verde

Dark Chocolate Mousse Guittard 65% dark chocolate and whipped local cream

Mushroom Mousse Terrine Crimini mushroom mousse, poached egg, garlic toast soldiers

NOLA Prawns White prawns, New Orleans barbecue sauce, bacon-braised greens, cream cheese grits

Pumpkin Bread Pudding Caramelized whiskey glaze, whipped cream

Roasted Brussels Sprouts Cocoa nib spice, pumpkin puree

Vegan Barley Risotto Pearled barley, Chinese master sauce tofu, stir-fried broccoli, carrots and nappa cabbage

Rhubarb Sorbet Vegan sorbet of rhubarb, lemon and sugar

at Liberty Lake

DRINK LOCAL The Tin Man Tinbender Immature Brandy, bitters, sugar cube, cherry, Pernod rinse $8

CHAPS DINER AND BAKERY | 509.624.4182

Situated in a quaint 1912 farmhouse, everything about it suggests home and a warm invitation. SOUTH SPOKANE

4237 S. Cheney-Spokane Rd. | Wednesday through Saturday, 5 pm-close

FIRST COURSE

SECOND COURSE

Lobster Rangoon Crispy wontons are stuffed with lobster, Beef Teriyaki Flat iron steak marinated in sake, mirin, cream cheese, red pepper and spices; served with a lightly soy sauce and ginger, broiled, glazed and served over rice sweet and sour plum sauce with grilled pineapple and seasoned broccoli floret Caesar Salad with grilled Lemon Hearts of romaine, shaved Parmesan cheese, Caesar dressing, grilled lemon wedge and a Parmesan crisp

Sirloin Medallions Tender top sirloin broiled and served over a wild mushroom risotto, finished wth a smoked onion demi-glace and pancetta-wrapped asparagus

AMERICAN THIRD COURSE

Rustic French Apple tart. Complemented with sour cream ice cream from The Scoop

DRINK LOCAL Chapsgirl Martini featuring raspberry sorbet from The Scoop $8

Seafood Gumbo The holy trinity of Southern stew, made Blackend Salmon Wild sockeye salmon blanketed in our with andouille sausage, shrimp and crab; served over rice housemade spice rub and cast-iron seared, served over and garnished with fried okra. cavatappi pasta with a garlic cream sauce and sautéed heirloom squash

CHARLEY’S GRILL AND SPIRITS | 509.328.8911

A gathering place where you can enjoy quality, affordable food and drink in a casual, friendly atmosphere. DOWNTOWN SPOKANE

801 N. Monroe | Monday-Thursday, 11 am-11 pm; Friday, 11 am-close; Saturday, 4:30 pm-close

FIRST COURSE

SECOND COURSE

Tapas Platter Organic hummus accompanied by Kalamata olives, peppers, cucumbers, and feta, served with flatbread

USDA Grilled Top Sirloin 8-oz. Angus certified top sirloin Seasonal Cheesecake grilled to perfection, served with roasted garlic Parmesan Chocolate Peanut Butter Pie mashers and sautéed seasonal vegetables

Chicken Satay Three seared chicken skewers, handThe Ultimate Stack A creative blend... our five-cheese dipped in Thai peanut sauce, topped with chopped peanuts blend mac ’n cheese stacked on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce; Classic Caesar Salad Chopped romaine tossed with our served with sautéed seasonal vegetables. own Caesar dressing and housemade herbal croutons with Teriyaki Chicken Two tender breasts seared and topped grated Parmesan cheese with grilled pineapple and teriyaki sauce; served with rice pilaf and sautéed seasonal vegetables

AMERICAN

THIRD COURSE

Lemon Meringue Pie Martini 360 Sorrento Lemon, 360 Madagascar vanilla, simple syrup, sour and cream, shaken and served up

DRINK LOCAL 21 Window Vodka or Gin drinks of your choice $6

Inlander Restaurant Week Three Delicious Courses | $19

1428 N. Liberty Lake Rd. | 509-924-1446

INLANDER RESTAURANT WEEK 2016 35

CLINKERDAGGER | 509.328.5965

The tradition has continued for over 41 years at this Spokane landmark overlooking the Spokane River, where great memories are made. DOWNTOWN SPOKANE

621 W. Mallon | Monday-Thursday, 4:30-9 pm; Friday and Saturday, 4-10 pm; Sunday, 3-8 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Classic Caesar Salad Crisp romaine greens, lemon, shaved Asiago and Parmesan

Rock Salt Roasted Prime Rib of Beef Natural au jus, horseradish, mashed potatoes and house vegetables

Original Burnt Cream Rich vanilla custard, caramelized sugar crust

The Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing

Roasted Chicken Breast Dijon Garlic, Parmesan and breadcrumb crust, mashed potatoes and spinach-bacon leek relish

Amaretto Chocolate Mousse Amaretto infused, rich chocolate flavor

New England Clam Chowder Rich cream, red new potatoes, white wine

Salmon with Hazelnut Butter Glaze Grilled filet, toasted hazelnuts, rice and house vegetables

DRINK LOCAL No-Li Brewhouse Born and Raised IPA $5.95

CLOVER | 509.487.2937

Thoughtful food, fine cocktails, gracious hospitality. Clover transforms your dining experience one plate at a time. DOWNTOWN SPOKANE

913 E. Sharp | Daily, 11 am-close

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Clover Salad Mixed greens, citrus vinaigrette, spiced candied pecans, Pecorino Romano

Niman Ranch Pork Loin Bacon smashed Gold potato, spiced cider gel, apple/pistachio crumble, grilled endive

Caesar Salad Romaine lettuce, Pecorino Romano, white anchovies, housemade croutons, Caesar dressing

Braised Rabbit and Wild Mushroom Lasagna Housemade pasta, Parmesan cream, rabbit jus, Pecorino Romano, hazelnut, orange zest

Salted Caramel and Chocolate Tartlet Chocolate shortbread crust, dark caramel, chocolate ganache, fleur de sel

Soup Chef’s daily selection

Semolina Crusted Oregon Rockfish Mascarpone and white cheddar grits cake, roasted winter squash, balsamic brown butter sauce, pickled vegetable relish

*Vegetarian options available

Orangesicle Cake Orange chiffon cake, Tahitian vanilla cream cheese icing, orange crème anglaise sauce Hazelnut Brown Butter Cake Spiced huckleberry compote, caramel mascarpone

DRINK LOCAL Golden Stonefly Dry Fly Vodka, Cocchi Americano, lemon juice, honey water, rhubarb bitters $9

CORKHOUSE | 509.922.4210

Casual fine dining with a cozy feel. 1400 N. Meadowwood | Monday through Saturday, 4-9 pm

LIBERTY LAKE FIRST COURSE

SECOND COURSE

AMERICAN THIRD COURSE

Skillet Cornbread Roasted corn, applewood bacongrilled Chicken Pot Pie Organic chicken and roasted root jalapeños, honey butter vegetables baked under buttery puff pastry

Pumpkin Cheesecake Amaretti crust, milk caramel and cinnamon whipped cream

Bacon Dip Roasted sweet onions, Point Reyes blue cheese, just-fried potato chips

Mac and Cheese Grilled chicken, bacon, jalapeño, sharp cheddar and cotija cheese

Chocolate Nutella Terrine Finished with sugared hazelnuts

Edamame Steamed whole soybeans, Hawaiian red sea salt and thick soy

Corkhouse Burger Bacon, sharp cheddar, dijon aioli, arugula, sweet-potato fries

Doughnut Holes Spiced sugar, plain or powdered sugar chocolate, milk caramel and raspberry dipping sauces

DRINK LOCAL Barrister Rough Justice $10/glass

Connect With us

FOR GIVEAWAYS, PHOTOS, VIDEOS, AND MORE!

#InlanderRW 36 INLANDER RESTAURANT WEEK 2016

CRAFTED TAP HOUSE + KITCHEN | 208.292.4813

50 Taps + scratch-made food. A vibe like no other. COEUR D’ALENE

523 E. Sherman | Daily, 11 am-close

GASTRO PUB

FIRST COURSE

SECOND COURSE

Smoked Salmon Croquettes House-smoked salmon, dill and cream cheese croquette, served on a bed of arugula and a smoked salmon cream

Braised Chicken and Brodo Chicken leg braised in a Warm milk and cookies Three miniature cookies served herb-and-garlic brodo served with butternut squash ravioli with a warm glass of milk and English peas Warm Chocolate Bread Pudding Salted caramel and Pork Tenderloin Spiedino Rosemary-marinated pork whipped cream tenderloin on a skewer with bacon and sage, served over a Vanilla Panna Cotta Fresh oranges, candied orange peel crispy polenta cake with pork jus and toasted almonds Boudin Blanc House made Boudin Blanc sausage served over parsnip puree and roasted apples

Curry and Carrot Soup Puree of carrots, Thai yellow curry and coconut milk, garnished with basil oil and beet yogurt Chicken Liver Pate Chicken liver and bacon pate served with house-baked baguette, fresh apple and porter brown sugar gelée

ICIOUS MEXICAN FOOD and MARG ARIT OF DEL E M AS HO

THIRD COURSE

3 $ 19

S COURSE 9420 E Sprague Ave • 509 924-3959 •

CRICKET’S RESTAURANT AND OYSTER BAR | 208-765-1990

Real food made right with only the freshest ingredients. COEUR D’ALENE

424 E. Sherman Ave. | Daily, 11 am-1 am

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Caesar Salad Fresh grated Parmesan and homemade croutons

House Pizza Brick oven pizza with housemade dough and sauce, pepperoni, seasoned pork, red onion, green peppers, olives, mushrooms and mozzarella

Carrot Cake with Cream Cheese Frosting

Malibu Oyster Daikon and cucumber relish, basil, red peppers, homemade pouzu (citrus-infused soy sauce)

Cheesecake with Warm Blueberry Sauce

Chocolate Decadence Chicken or Steak Fajita Sauteed with onions and peppers, tomatoes, lettuce, olives, cheddar cheese, sour DRINK LOCAL Calamari Hand-breaded and flash-fried, served with aioli cream, guacamole and salsa Huckleberry Splash Idaho vodka with Sprite, a and marinara sauce splash of tonic and lemonade $6 Chicken Frangelico Pan-seared chicken with cashews, mushrooms and green onions in a Frangelico cream sauce with Yukon Gold mashed potatoes and vegetables

DOCKSIDE RESTAURANT | 855.548.4453

Views overlooking Lake Coeur d’Alene. Featuring homestyle cooking, bakery-fresh gooey desserts and an 18-foot-long salad bar. COEUR D’ALENE

115 S. 2nd St. | Sunday through Thursday, 6 am-10 pm; Friday and Saturday, 6 am-11 pm

FIRST COURSE

SECOND COURSE

Mai Ploy Shrimp Micro battered shrimp tossed in our Dockside Mussels Sauteed mussels with onions, mai ploy Thai chili sauce served with crispy wontons, limes andouille sausage, blue cheese, white wine, garlic, and and pickled vegetables a kiss of lemon; topped with a shrimp and crab cake and served with garlic bread Smoked Trout Bruschetta Chef’s special smoked Idaho Stir Fry Chef’s blend of stir-fry veggies tossed in our pantrout spread atop a toasted baguette, topped with fresh Asian sauce, served with a ball of sticky rice in our wonton organic winter greens, fried capers, diced tomatoes, red bowl * add chicken $3.99 or shrimp $4.99 onions and a drizzle of fig-infused balsamic glaze Cougar Gold Cheese Bake A blend of four Northwest Halibut with Lobster Sauce Pan-seared halibut on top cheeses, artichoke hearts and onions, baked golden brown; of a rich lobster cream sauce, with St. Maries wild rice pilaf served with seasonal dippers. and chef’s choice winter veggie* add Shrimp and Crab cake to any second course for $4.99

AMERICAN

THIRD COURSE

Micro Bite Trio A plated trio of chef’s choice desserts Super Scoop A scoop of each of our three basic ice creams (chocolate, vanilla, and birthday cake) drizzled with hot fudge and caramel and topped with whipped cream and a cherry

DRINK LOCAL River City Seasonal rotating draft beer $5

DOWNRIVER GRILL | 509.323.1600

Local, seasonal, fresh menu, offering affordable prices and outstanding customer service. Voted Best New Restaurant by Inlander readers. NORTH SPOKANE

3315 W. Northwest Blvd. | Tuesday through Friday, 11 am-9 pm; Saturday and Sunday, 9 am-9 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Downriver Grill Signature Salad Spinach, bacon, pine nuts, shaved Parmesan and warm housemade bacon vinaigrette

Downriver Grill Top Sirloin 6 oz. top sirloin, plum Bordelaise, parsnip puree, sweet potato chips

Crème Brûlée Traditional vanilla custard topped with caramelized sugar and served with berry compote, whipped cream and mint (gluten-free)

A Cup of our Chef’s Daily Soup Housemade with the freshest ingredients Fresh Garden Salad With your choice of one of our housemade dressings

Chicken Marsala Sautéed crimini mushrooms, marsala cream sauce, smashed-fried potatoes, fried leeks Tuscan Linguini Crimini mushrooms, roasted tomato, artichokes, spinach, goat cheese, extra virgin olive oil

Tiramisu Italian ladyfingers brushed with rum and espresso, layered with mascarpone cream and finely grated imported chocolate Spiced Apple Cake Cinnamon cream frosting, vanilla bean ice cream and bourbon caramel

DRINK LOCAL The Boulevard House-infused grapefruit , fennel gin, tonic and lime $6

Come see us during Inlander Restaurant Week in the Valley! Spokane’s Only Late Night Eclectic Dining Experience

Open until 2am - Friday & Saturday

Connect with us 1100 N. Sullivan Rd, Spokane Valley, WA 509.922.6252 | Maxatmirabeau.com INLANDER RESTAURANT WEEK 2016 37

DURKIN’S LIQUOR BAR | 509.863.9501

A natty diner and liquor bar featuring a curated menu of Northwest-inspired contemporary and classic American fare, and crafted cocktails. DOWNTOWN SPOKANE

415 W. Main | Mon-Thu ,11:30 am-10 pm; bar ’til 11 pm. Fri-Sat, 11:30 am-midnight; bar ’til 1 am

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Smoked Beef Tongue Mama Lil’s Harissa, crispy sunchokes, mushroom aioli

Porchetta Buttermilk potato purée, rapini, country ham broth

Sweet Bread Crème Brûlée Veal sweet breads, hazelnuts, lemon espuma

Radicchio Salad Chick peas, Oregonzola vinaigrette, pear purée

Grilled Cauliflower PNW Co-op black caviar lentils, romesco vinaigrette

Chocolate Panna Cotta Salted caramel

Pork Carpaccio Apple cider fluid gel, pickled mustard seed, frisée, cured egg yolk

Duck Breast Celery root purée, Brussels sprouts, guanciale

Gourmet

Foie Gras Ice Cream Sandwich Chocolate cookie

DRINK LOCAL The 65th Street Bourbon, Aperol, aged rum, dry vermouth, Skidmore Alchemy Small Batch Bitters $10

THE ELK PUBLIC HOUSE | 509.363.1973

DELICIOUS LIBATIONS

Spokane’s original public house, with scratch-made pub food and Northwest beers, in Browne’s Addition for more than 15 years. DOWNTOWN SPOKANE

1931 W. Pacific | Daily, 11 am-midnight

FIRST COURSE

MUSIC EVERY WEEKEND!

204 n division st. • DOWNTOWN SPOKANE (509) 443-4014 • globespokane.com

SECOND COURSE

Cheesy Bread Oven-crisped slices of French bread loaded Thai Chicken Curry Chicken sautéed with garlic, onions, with sun-dried tomatoes, roasted garlic and melted blue bell peppers, ginger and pineapple tossed with a sweet cheese, mozzarella and Parmesan and spicy coconut curry sauce and served over jasmine rice, garnished with fresh basil and crushed peanuts Pea Salad Tender peas and bacon bits mixed with a fresh Korean Quesadilla Bulgogi marinated beef, green dill-and-lemon dressing onions and a three-cheese blend folded into a grilled flour Cream of Mushroom Soup A medley of mushrooms tortilla served with a pickled ginger/pineapple dipping simmered with onions, garlic, bacon, fresh rosemary and sauce. cream, garnished with Parmesan cheese and served with Three Cheese Ravioli Cheese ravioli topped with a sliced French bread artichoke heart/lemon cream sauce and garnished with Parmesan cheese and fresh parsley

GASTRO PUB

Moon Unit A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce Ice Cream Sandwich Vanilla ice cream between two homemade chocolate chip cookies

DRINK LOCAL Coffee-Caramel Float Perry Street Brewing’s Doma Chronic Porter served over salted caramel ice cream $6

Enjoy elevated sports restaurant offerings, from steak skewers to mussels and clams, all while cheering on your team on a 30’x10’ HDTV. 100 N. Hayford Rd. | Mon-Thu, 11 am-midnight; Fri, 11 am-2 am; Sat, 7 am-2 am; Sun, 7 am-midnight

FIRST COURSE

29.00

Our 3-course meal includes a cheese fondue, salad and fondue entrée. This is no week for the same old, same old.

SECOND COURSE

THIRD COURSE

EPIC AT NORTHERN QUEST RESORT & CASINO | 509.481.2122 AIRWAY HEIGHTS

AMERICAN

THIRD COURSE

Blackened Steak Skewers Cilantro lime slaw, blackened Cranberry Turkey Panini Arugula, cranberry cream New York steak and roasted red pepper chimichurri cheese, roasted turkey and bacon

Rocky Road Brownie Housemade marshmallow, toasted almonds and chocolate sauce

Pea Salad Peas, bacon, cheddar jack cheese, onion, water Cioppino Mussels, clams, prawns, fire roasted tomato chestnuts and rice wine dressing broth with crostini

Meyer Lemon Cheesecake Meyer lemon, ricotta cheese and seasonal berries

Tomato Soup Tomato soup, grilled cheese croutons and bacon

Jerk Pork Flat Iron Pork flat iron, pineapple relish, roasted purple potatoes and plantain chips

DRINK LOCAL River City IPA on nitro $6

FEBRUARY 26- MARCH 6, 2016

EUROPA RESTAURANT & BAKERY | 509.455.4051

Locally and family owned for 34 years, offering housemade pasta, pizza and pastries in a casual, cozy environment. DOWNTOWN SPOKANE

125 S. Wall | Sunday through Thursday, 11 am-10 pm; Friday and Saturday, 11 am-11 pm

FIRST COURSE

SECOND COURSE

Macaroni & Cheese Macaroni baked with Boursin cheese Duck Pan-roasted duck breast in an apricot glaze, served and chorizo sausage with duck confit and Israeli couscous Spinach Salad Spicy croutons, goat cheese and spinach tossed in a mustard-and-pancetta balsamic dressing Caesar Salad Fresh romaine tossed with Caesar dressing and Parmesan cheese, topped with housemade croutons and a lemon wedge; anchovies upon request

38 INLANDER RESTAURANT WEEK 2016 MeltingPot(IRWGuide)_022416_4S_EW.pdf

Branzino Carbonara Pan-seared branzino, Medditerranean bass, served on a bed of fresh-made fettucine carbonarra with bacon and peas Sirloin Broiled beef sirloin served with a brandymushroom demi-glace, celery risotto and roasted Brussels sprouts

ITALIAN

THIRD COURSE

Double Chocolate Cheesecake Lemon Raspberrry Cake Made with fresh raspberries and lemon cream cheese frosting Cannoli Icecream Housemade ice cream with ricotta, pistacios and chocolate pieces, served with a cannoli crisp

DRINK LOCAL Barrister Rough Justice $38/bottle

FAI’S NOODLE HOUSE AT NORTHERN QUEST RESORT & CASINO | 509.481.6602

Come to Fai’s and enjoy a curated menu of Chinese and Vietnamese favorites. Try the standout wonton soup or Vietnamese pho. AIRWAY HEIGHTS

100 N. Hayford Rd. | Sunday through Thursday, 11 am-11 pm; Friday and Saturday, 11 am-1 am

ASIAN

FIRST COURSE

SECOND COURSE

Pork Wonton Soup Housemade broth, napa cabbage and shredded carrots

Beijing Beef Stir Fry Onion, carrots, peppers, Chai Tea Crème Brûlée Baked custard, caramelized mushrooms, broccoli, jalapeños and hoisin garlic soy sauce sugar crust and chai

Salt & Pepper Calamari Crispy fried with Sriracha aioli

Spicy Orange Pork Tempura pork, scorched chili peppers, onion and spicy orange sauce Chicken Chow Fun Thick rice noodles, green onion, bean sprouts and garlic oyster sauce

THIRD COURSE

Coconut Ice Cream Coconut ice cream with caramel sauce

DRINK LOCAL Latah Creek Huckleberry Riesling $6.25/glass

wander in

for Restaurant Week three course menu $19

choose three courses from our restaurant week menu

seven course chef’s tasting $29 enjoy seven specially curated courses prepared by our chef

FIRE ARTISAN PIZZA SPOKANE | 509.413.1856

Our pizza is among the best in the Northwest. We make our dough in-house and pizzas are baked in an 850-degree wood-fired oven. DOWNTOWN SPOKANE

816 W. Sprague | Open Monday through Friday, 11 am-10 pm; Saturday and Sunday, 4 pm-close

PIZZA

FIRST COURSE

SECOND COURSE

THIRD COURSE

Spinach Gorgonzola Salad Organic baby spinach, organic mixed greens, dried cherries, Gorgonzola cheese, tossed with housemade raspberry vinaigrette and topped with candied pecans

Pizza Any pizza on our menu

Cookie & Ice Cream An individual-sized version of our famous bittersweet chocolate chip cookie, served with vanilla bean ice cream

AT KENDALL YARDS

DRINK LOCAL River City Vanilla Bourbon Stout $3

Mediterranean Salad Organic mixed greens, artichoke hearts, sun-dried tomatoes, capers, cannellini and Parmesan cheese tossed in a housemade creamy garlic dressing

1242 W. SUMMIT PARKWAY, KENDALL YARDS THEWANDERINGTABLE.COM · 509.443.4410

FIRE ARTISAN PIZZA COEUR D’ALENE | 208.676.1743

Voted best pizza in North Idaho four years in a row. Organic and local ingredients, baked in an 850-degree, wood-fired oven COEUR D’ALENE

519 E. Sherman Ave. | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-10 pm

PIZZA

FIRST COURSE

SECOND COURSE

THIRD COURSE

Spinach Gorgonzola Salad Organic baby spinach, organic mixed greens, dried cherries, Gorgonzola cheese, tossed with housemade raspberry vinaigrette and topped with candied pecans

Pizza Any pizza on our menu or choose from our chef’s selection of special pizza creations; gluten-free crust available

Cookie & Ice Cream An individual-sized version of our famous bittersweet chocolate chip cookie served with vanilla bean ice cream

DRINK LOCAL Selkirk Abbey Grace Ale $5

Mediterranean Salad Organic mixed greens, artichoke hearts, sun-dried tomatoes, capers, cannellini and Parmesan cheese tossed in a housemade creamy garlic dressing

BRIOCHE BUN, AMERICAN CHEESE, BIBB LETTUCE, TOMATO, MAYO, CARAMELIZED ONION

FLEUR DE SEL | 208.777.7600

Family-owned authentic French restaurant since 2008. Casual yet elegant at the Highlands. POST FALLS

4365 Inverness Dr. | Daily at 5 pm during Restaurant Week

FRENCH

FIRST COURSE

SECOND COURSE

THIRD COURSE

Salmon Rillette Columbia River salmon, caper berry, crème fraiche, toasted baguette

Chicken and Truffles Chicken breast, mushroom duxelle ravioli, Italian black truffles cream (can be served vegetarian)

Petits Fours Bite size: chocolate caramel with fleur de sel, Parisian macaron, pecan givrette, brulée mousse

Crab and Ricotta Beignets Fried dumplings, FDS spices Beef “en Croute” Braised boneless ribs, baked in and sauce Aurore puff pastry with caraway seeds, red cabbage gastrique, Winter Goat Cheese Salad Deep-fried goat cheese, caramelized walnuts and veal jus arugula salad, candied walnuts, figs and vermouth Pacific Mahi Mahi Grilled served over a mustard seed vinaigrette savory bread pudding, sautéed kale mix, tomato and sherry vinaigrette

Belgium milk chocolate mousse Olive oil cake, lavender crème Anglaise Colonel FDS Two scoops of housemade lemon sorbet, topped with a splash of Absolut Citron vodka

DRINK LOCAL Fleur de Sel Cocktail Housemade orange wine and Mountain Dome Sparkling Brut $5

INLANDER RESTAURANT WEEK 2016 39

GASLAMP SOCIAL PROVISIONS | 509.315.9549

Providing a fun and sophisticated atmosphere that celebrates traditional American culture and cuisine with a modern flair. DOWNTOWN SPOKANE

River Park Square, 808 W. Main, Third Level | Daily, 11 am- 11 pm

FIRST COURSE

This is Just The Beginning!

SECOND COURSE

Beer Cheese Soup Local River City Red-cheddar-jalapeño Downtown Pork and Green Chile Stew Slow roasted soup with white cheddar popcorn pork, green chiles, black beans, red potatoes, green chile cornbread muffin Classic Bruschetta Fresh baked crostini with tomato, Gorgonzola Chicken Flatbread Grilled chicken, garlic, crumbled feta, fresh basil, balsamic glaze Gorgonzola sauce, mozzarella, garlic confit, roasted crimini Gaslamp Salad Euro lettuce blend with carrots, scallions, mushrooms, cilantro Granny Smith apples, purple onion, aged white cheddar Chicken Ceasar Grilled chicken, crisp romaine, Parmesan, pickled egg, artisan croutons, creamy housemade dressing

AMERICAN THIRD COURSE

Candied Orange Cheesecake New York style cheesecake with candied orange and orange gastrique Rich Chocolate Cake Flourless chocolate cake with berry sauce, sugar artistry and peppermint whipped cream King’s Ice Cream Sandwich Banana peanut butter froyo, housemade chocolate cookies, caramel sauce and candied bacon

DRINK LOCAL Washington Wheat Berry Smash Dry Fly Whiskey, fresh-squeezed lemonade, strawberry puree, mint $7

GENO’S TRADITIONAL FOOD & ALES | 509.368.9087

A proven formula of great, scratch-made pub food and a feel-like-home atmosphere in the Gonzaga/Logan neighborhood. DOWNTOWN SPOKANE

1414 N. Hamilton | Daily, 11 am-11 pm

20 years!

GASTRO PUB

SECOND COURSE

Homemade Soft Pretzel Served with a side of threecheese sauce and spicy mustard for dipping

Steak Sandwich Grilled 4 oz. balsamic-marinated top Moon Unit A homemade brownie topped with Tillamook sirloin with roasted red peppers and Asiago cheese on vanilla ice cream and drizzled with chocolate sauce toasted French bread with pesto and fresh arugula; served Ice Cream Sandwich Salted caramel ice cream with sweet-potato fries sandwiched between gingersnap cookies Black Bean Thai Wrap Black beans, jasmine rice, cabbage, shredded carrots, bell peppers and cilantro tossed DRINK LOCAL Coffee-Caramel Float Perry Street Brewing’s Doma in our homemade peanut sauce and wrapped in a spinach Chronic Porter served over salted caramel ice cream $6 tortilla; served with a cucumber salad

Coconut Prawns Three butterflied jumbo prawns are lightly breaded in panko and coconut flakes and deepfried golden brown; served with sweet chili sauce

Like us on

celebrating

THIRD COURSE

Prawn Mac & Cheese Sautéed jumbo prawns with our rich, smoked Gouda cheese sauce, then tossed with macaroni and topped with baked Parmesan bread crumbs and chives; served with sliced French bread

GILDED UNICORN | 509.309.3698

Featuring the very best in food and drink from the Northwest and beyond, finished into new-fashioned flavors. DOWNTOWN SPOKANE

110 S. Monroe | Daily, 3-11 pm SECOND COURSE

Ambrosia Salad Apple, orange, avocado, lime, cashews and Bibb lettuce with vanilla-poppyseed dressing

Guinness Braised Roots Hand Pie Roasted vegetables, Dutch Apple Pie with cinnamon ice cream caramelized onion, garlic and goat cheese, baked in a Sugar Cream Pie with spice whipped cream pie crust

Waldorf Cheese Ball Whipped cream cheese, roasted apple, celery, grapes, walnuts, and green onions

Rice-y-Roni Stroganoff Braised beef in slow-cooked risotto, topped with crème fraiche Brick Oven Roasted Duck Leg Beer-braised root vegetable lentils, apricot mustard

THIRD COURSE

Oven Fired Brownie with vanilla bean ice cream

DRINK LOCAL Dry Fly Barrel Aged Manhattan Rye, vermouth, Angostura bitters, cherry $9

GLOBE BAR & KITCHEN | 509.443.4014

We are a vibrant gastropub & sports bar with a modern-eclectic atmosphere that serves high-end American Classic/Traditional cuisine. DOWNTOWN SPOKANE

If you wait more than 25 minutes to get a table, you’ll receive a

$25 Gift Certificate for your next visit!

Sun-Thurs 11am-10pm | Fri-Sat 11am-11pm

View menu at WhiteHouseGrill.com Full Bar & 12 Beers on Tap

712 N. Spokane St. • Post Falls • 208.777.9672

40 INLANDER RESTAURANT WEEK 2016

NORTHWEST CUISINE

FIRST COURSE

Devils on Horseback Five bacon-wrapped dates stuffed with smoked almonds

Customers still say we’re busy but we always have room for YOU!

FIRST COURSE

Chicken Tortilla Soup Onions, garlic, corn, black beans, tomatoes, green chiles, diced chicken cooked in chicken stock and garnished with shredded cheddar cheese, avocado, sour cream and cilantro; served with a side of corn tortilla chips

Main Floor, River Park Square • 509.455.4400 Hours: 11am - 10pm • www.RockCityGrill.com

204 N. Division | Daily, 11 am-2 am

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Winter Salad Spring mix, dried cranberries and candied pecans tossed in an apple vinagarette with crumbled feta

Black & Blue Burger Cajun spice-rubbed burger smothred in melted Gorgonzola cheese topped with fresh tomato, lettuce; served with a side of Globe’s signature garlic fries

Double Chocolate Godiva Cheesecake Served with a white chocolate drizzle

Shrimp Cocktail Poached shrimp served chilled with a smoked cocktail sauce

Steak & Mash Ribeye steak topped with a black Backyard BBQ App One of our Dirty Dog appetizers and peppercorn sherry-cream sauce served with garlic mashed one of our Double Bacon Sliders potatoes and bacon gravy

“Not Your Father’s Root Beer” Float Alcoholic root beer poured over ice with a shot of Stoli Vanilla Vodka topped with whipped cream and a Bordeaux cherry

Mini-Doughnuts & Ice Cream Four mini-doughnuts made to order and tossed in cinnamon sugar; served with Caprese Pasta Two caprese skewers served over corkscrew a side vanilla ice cream pasta tossed in a pesto cream sauce with fresh black DRINK LOCAL pepper, basil chiffonade and a sweet balsamic reduction Dry Fly Old Fashioned Washington Wheat Whiskey, orange bitters, Cherry simple syrup, garnished with a Bordeaux cherry and an orange $9

THE GRAND RESTAURANT AND LOUNGE | 509.598.4200

The Grand is the city’s best place for after-work drinks and late-night cocktails. Recognized as home of the power breakfast, lunch & dinner. DOWNTOWN SPOKANE

333 W. Spokane Falls Blvd. | Dinner: Sunday through Thursday, 5-9 pm; Friday and Saturday, 5-10 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Pomegranate, Kumquat and Fennel Salad Point Reyes blue cheese, rocket greens, kumquat, white balsamic vinaigrette

Puttanesca Organic wild boar sausage, Castelvetrano olives, fresh basil, chili, capers, pomodoro sauce, Italian peppers

Strawberry Romanoff Vanilla bean ice cream, whipped cream, almond Florentine

Spicy Butternut, Apple and Ginger Soup

Grilled Steelhead Meyer lemon, thyme, potato pave, cauliflower romanesco

Grilled Angel Food Cake Fresh berries, ginger-peach compote, cream

DRINK LOCAL Blue Spirits Pear-Ginger Champagne Cocktail Blue Spirits vodka, fresh pear, ginger, champagne, simple syrup $8

Hawaiian BBQ Plum Chicken Lilikoi, ginger, papaya, Mai Fun noodle salad

HAY J’S BISTRO | 509.926.2310

Simple yet amazing food, hospitable service, and a wine and cocktail selection that caters to all. LIBERTY LAKE

21706 E. Mission Ave. | Monday through Saturday, 11 am-9 pm; Sunday, 4-9 pm

SECOND COURSE

THIRD COURSE

Blackened Bleu Tender Tips Pan seared, with melted Gorgonzola cheese

Bistro Medallions Iron-grilled with a cabernet demiglace, Gorgonzola-garlic mashed potatoes and grilled vegetables

Key Lime Pie Key lime filling with a graham cracker crust and whipped cream

Chocolate Mousse Cake Creamy chocolate mousse Wild Salmon Wild Alaskan salmon, grilled and finished filling with vanilla ice cream with roasted garlic butter, white truffle risotto, fresh herbs, pea and arugula salad Chicken Curry Noodle Bowl Baby bok choy, carrots, broccoli, peppers, coconut red curry sauce, toasted coconut, cilantro and scallions

HERBAL ESSENCE CAFE | 509.838.4600

Quiet, romantic, chef owned/operated for 15 years. Friendly, knowledgeable service. Steak. Seafood. Gluten-free. Vegetarian. DOWNTOWN SPOKANE

115 N. Washington | Monday through Saturday, 5 pm-close

NORTHWEST CUISINE

SECOND COURSE

THIRD COURSE

Smoked Salmon Cakes With a cajun remoulade

Signature House Salad Mixed greens tossed in a white truffle vinaigrette, toasted filberts, Gorgonzola cheese and pears (gluten-free options)

Bacon & Date Stuffed Pork Loin Topped with an apple- thyme glaze and served with sautéed vegetables and mashed potatoes

Herbals Caesar Salad Fresh, crisp romaine tossed in a creamy Caesar dressing (gluten-free options)

Herbed Chicken Fresh chopped herbs, Italian marinade, Sautéed vegetables and a rosemary rice pilaf (gluten-free)

Clam Chowder Our award-winning, herb-infused clam chowder

Braised Boneless Short Ribs Served with sautéed vegetables and mashed potatoes (gluten-free)

Achiote Chicken With tortilla chips (gluten-free)

DRINK LOCAL Orlison & River City pints $5

HILLS’ RESTAURANT AND LOUNGE | 509.747.3946 Family-owned since 1993. Spokane’s original “gastropub.” Chef David Hill creates a great menu using fresh ingredients. DOWNTOWN SPOKANE

401 W. Main | Tuesday through Saturday, 11 am-9:30 pm, Sunday, 4 pm-8:30 pm

GASTRO PUB

SECOND COURSE

THIRD COURSE

Fresh Calamari Lightly dusted with flour and quickly fried, served with a honey chipotle sauce and garlic-stout aioli

Soup of the Day Ask your server for today’s featured soup, made from scratch, with the freshest ingredients

Pork Tenderloin with Bacon Chutney Served with a Dry Fly Whiskey Sauce

Elk Sausage Another of Chef David’s recipes, served with sauerkraut, Triple D mustard, pickles and housemade bread using local Shepherd’s Grain flour

PHAD THAI NOODLES GOLDEN CASHEW NUT

RED CURRY Dine ly Regular ! & Save

Join our Loyalty Club to SAVE 10%and get FREE items!

Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)

South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)

thaibamboorestaurant.com

FIRST COURSE

Scotch Egg An English tradition combining a hard-boiled egg, seasoned pork sausage and a thin crispy breading. Served with a side of sweet hot mustard

All 4 Locations Participating

FIRST COURSE

Baked Craisin Stuffed Brie Served with pear slices and a toasted baguette

Join us for Inlander Restaurant Week

AMERICAN

FIRST COURSE

Fig & Goat Cheese Crostinis Crostini with fig jam, goat cheese and crispy prosciutto

We’re here for you

House Salad Mixed greens with tomato, cucumber, Braised Beef Short Ribs Washington beef short ribs mushrooms, croutons, carrots, beets, Parmesan cheese and with a Barrister Winery Cabernet sauce balsamic vinaigrette Tilapia and Tea-Smoked Prawns Pan-seared tilapia Dessert Instead Skip the second course and have dessert and tea-smoked prawns with a smoked prawn sauce instead; choose from our large selection of handmade DRINK LOCAL Ice creams Enjoy Dry Fly Distilling vodka, gin or whiskey $5

Make Your Dinner Reservations early for Restaurant Week!

Lunch: Mon-Sat 11-2:30 Dinner: Mon-Thur 4:30-9pm Fri - Sat 4-10pm Sun 3-9pm Happy Hour: 3-6pm Late Night Happy Hour Fri & Sat 9pm-Close

INLANDER RESTAURANT WEEK 2016 41

LONG DAY! SAFARI ROOM. SEE YOU IN 30. Happy Hour specials daily. Double Martinis. 3-Course dinners $19.95. Sunday - Thursday 3 - 6 PM. 6 lunches for $7 each. Monday - Friday 11 AM - 2 PM.

ITALIA TRATTORIA | 509.459.6000

A lively, regionally inspired Italian restaurant, featuring housemade pastas, fresh seafood and naturally raised meats. DOWNTOWN SPOKANE

144 S. Cannon | Lunch: Wed-Fri, 11:30 am-2:30 pm; Brunch: Sat-Sun, 9am-2pm; Dinner: Tue-Sat, 5-close

ITALIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Grilled Squid Kebab Smoked tomato vinaigrette, basil garlic aioli

Lamb et Potato Sausage Borlotti bean ragu, grilled romaine, mint yogurt

Italia Tiramisu Italian trifle, mascarpone, ladyfingers, espresso

Chicken Liver Pâté Fennel salt, pickled vegetables, balsamic syrup, grilled bread

Pan-Fried Steelhead Trout Salt cod croquettes, capers, grilled lemon butter sauce

Pear and Almond Brioche Bread Pudding Caramel sauce, vanilla cream

Cabbage Roulade Risotto and squash stuffed, spicy diavolo sauce

Porcini Mushroom and Potato Timbale Fontina cheese Chocolate Eclairs Stuffed with orange and chocolate-chip and white truffle fondue, grilled cauliflower custard, chocolate glazed

DRINK LOCAL Figgy Manhattan with fig-infused Dry Fly bourbon, premium sweet vermouth, housemade fig and orange bitters $9

davenporthotel.com • 509.789.6800 At The Davenport Tower

KAIJU SUSHI AND SPIRITS | 208.966.4019

Coeur d’Alene’s finest sushi and specialty cocktails. COEUR D’ALENE

424 E. Sherman Ave. | Open daily, 11:30 am-2 am

FIRST COURSE

SECOND COURSE

SEAFOOD THIRD COURSE

Chicken Yakitori Teriyaki chicken skewers and Kaiju slaw Small Nigiri Assortment One traditional roll and six Kinako Waffle with 5 Spice Cream pieces of nigiri Miso and Sandomame Green bean salad with toasted Mochi Barugon and Chef’s Choice Two-Piece Nigiri Tempura sesame dressing fried shrimp and green beans, Kewpie mayonnaise, tobiko Green Tea Fried Ice Cream Roll Miso and Sunomono Traditional Japanese cucumber and cucumber topped with seared tuna, fresh-grated DRINK LOCAL salad ginger, ponzu and green onion Black Tea Old Fashioned made with local honey $6 Oodako and Chef’s Choice Two-Piece Nigiri Housemade duck confit, cucumber, daikon sprouts, topped with avocado, ebi and eel sauce

LA PLAZA DE MEXICO | 509.924.3959

A family owned and operated Mexican restaurant, combining the finest ingredients with traditional Mexican recipes. SPOKANE VALLEY

9420 E. Sprague | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-10:30 pm SECOND COURSE

THIRD COURSE

Taquitos Rancheros Rolled flour tortillas deep-fried and filled with your choice of chicken or picadillo, garnished with lettuce, tomato, sour cream, guacamole and a mild salsa

Pollo Con Crema Strips of chicken breast sautéed with fresh mushrooms in a creamy sauce, served with rice, beans and warm homemade tortillas

Deep-Fried Ice Cream Vanilla ice cream with a crispy coating topped with our homemade cinnamon syrup, whipped cream, drizzled wtih strawberries and chocolate Flan A homemade light custard with a hint of caramel, topped with whipped cream and strawberry syrup Churros Fried cinnamon breadsticks with homemade cinnamon syrup, whipped cream and strawberry sauce

DRINK LOCAL Mexican Coffee with Tom Sawyer Roast, Kahlua and Tequila, topped with whipped cream and a sprinkle of cinnamon $5

LAGUNA CAFE | 509.448.0887

We are in our 9th year on the South Hill and now at our NEW location on 29th Ave. SOUTH SPOKANE FIRST COURSE

PROUD PARTICIPANT OF

INLANDER RESTAURANT WEEK 1007 W. 1st Ave •

(509)

456-5656

SCRATCHSPOKANE.COM

42 INLANDER RESTAURANT WEEK 2016

MEXICAN

FIRST COURSE

Chile Colorado Beef simmered until very tender in a red Chile Con Queso Mild chip dip made with melted cheese sauce of tomatoes, onions, mild peppers and spices, served and diced jalapeño peppers, served with warm homemade with rice, beans and warm homemade tortillas tortilla chips Pollo En Mole Strips of chicken breast sautéed in our Buffalo Wings Deep fried chicken wings tossed in a spicy unique traditional mole sauce, served with rice, beans and red pepper sauce served with dressing of your choice warm homemade tortillas

DINNER MON-FRI 3PM-CLOSE SAT 4PM-CLOSE

Relocated to 2013 E. 29th | Mon Thur, 8am-9pm, Fri 8am-10pm, Sat 9am-10pm, Sun 9am-8pm SECOND COURSE

Antipasto Jumbo pasta shells, stuffed full of chopped Sicilian Carbonara Tribute to our grandparents who chicken, organic romaine, fresh basil, add chopped Romas, came from Sicily in 1890. Extra virgin olive oil,herbs, cucumber and imported Italian hard salami! spices tossed with linguini, add diced grilled chicken, red bell pepper, Roma tomato, bacon, onion and pecorino Cup of our Lobster & Crab Bisque Our own Lobster romano. Add shrimp $5. and crab bisque - a creamy bisque, add lobster, sweet blue crab, spill sherry into the pot. There’s no such thing as too Steak & Shrimp Filet mignon with grilled shrimp, baked potato, and fresh veggies. Extra hungry, add a filet much lobster and crab. medallion for $5. Problem solved! Classic Caesar Salad Natural fresh romaine, no Chicken Marsala Originated in western Sicily, home to preservatives, imported aged Parmesan, housemade my grandparents. Braised chicken breast in a Marsala croutons, tossed in our original Caesar dressing. reduction sauce, on arborio rice. You may find many mushrooms on top of your chicken.

AMERICAN

THIRD COURSE

Aunt Nini’s Cannoli My aunt Nini baked with love in her hands. This dish is her’s. Light, crispy, hand-rolled pastry shells stuffed w/ traditional ricotta, topped with 70% dark Swiss chocolate flakes & a dusting of powdered sugar. Meyer Lemon Drop Cake Light yellow cake, a skim of white icing, between layers of meyer lemon curd, and add a small scoop of local Brain Freeze lemon sorbet. Flourless Chocolate Tort With seasonal fruit garnish.

DRINK LOCAL Stone Fly Nymph A Dry Fly martini with fresh sage and a touch of genepe des alps. $6

LANTERN TAP HOUSE | 509.315.9531

Offering craft beer, wine, cocktails and scratch-made food. Your neighborhood tap house! SOUTH SPOKANE

1004 S. Perry | Sunday and Monday, 11 am-9 pm; Tuesday through Saturday, 11 am-10 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Reuben Egg Rolls Our housemade corn beef and sauerkraut, wrapped in Swiss cheese and an egg roll of slaw wtih a side of thousand island dressing

Fish and Chips Hand-dipped, beer-battered cod filets served wtih our hand-cut fries

Base Camp Brewery S’more’s Stout Ice Cream Float S’more’s Stout topped with a toasted marshmallow

Chicken Bacon Gnocchi Mac and Cheese Need we say more?

Irish Car Bomb Cupcake Stout-infused cupcake with a Jameson whiskey frosting, double-chocolate salted

Sweet Potato Fries Served with crumbled goat cheese and drizzled with a balsamic reduction

Pulled Pork Sandwich Our house-seasoned pulled pork Hummus Bites Bite-sized cucumbers, red peppers and tossed in the Lantern’s Smoky BBQ sauce, mixed with warm pita bread, accompanied by roasted garlic and diced deli-sliced pickles, jalapeño slaw and served on a brioche tomatoes, tossed in a balsamic dressing bun topped with melted cheddar

Cookie Sunday Vanilla ice cream in between a double chocolate chip cookie, garnished with pink Himalayan salt.

DRINK LOCAL Lavender Gin Fizz Dry Fly Gin, Skidmore Tonics basil lavender bitters, and tonic on the rocks with an elderflower liqueur float $8.50

LATAH BISTRO | 509.838.8338

Delicious, local, fresh, creative and friendly. Our food is fancy, but your pants don’t have to be. SOUTH SPOKANE

4241 S. Cheney-Spokane Rd. | Open daily, 11:30 am-10 pm

BISTRO

FIRST COURSE

SECOND COURSE

THIRD COURSE

Arugula and Fried Dough Salad Marinated grape tomatoes, crispy chewy fried pizza dough chevre, oregano vinaigrette

Maple Bourbon Pork Tenderloin Sweet potato and goat horn pepper hash with corn bread fritters

Chocolate Chili Muffins Flourless mini, melt-in-yourmouth chocolate brownie bites with a hint of mayan spice

Grilled Sockeye Salmon Potato gratin, wild mushroom Roasted Beet Salad Living butter lettuce, golden beets, cream, roasted chestnut and spinach pesto, topped with roasted shallots, lentils, Point Reyes bleu cheese, red wine micro greens maple vinaigrette Sauteed Wild Prawns & Dungeness Crab Pasta Caesar Salad Romaine lettuce, housemade Caesar Roasted butternut squash, prosciutto, English peas,in a dressing, with crisp Parmesan cheese crouton Dungeness crab cream sauce

Poached Pear Tart Served warm with almond ice cream English Toffee Pudding Cake Warmed gooey cake made with espresso, dates and chocolate, topped with vanilla ice cream

DRINK LOCAL French 21 21 Windows Distillery Gin, sparkling cava, orange bitters, raw sugar, lemon twist $9

LEGENDS OF FIRE AT NORTHERN QUEST RESORT & CASINO | 509.481.2093

The only premium cigar lounge in the region, featuring fine cigars, top-shelf spirits, elegant appetizers and an atmosphere to match. AIRWAY HEIGHTS

100 N. Hayford Rd. | Mon-Thu, 4 pm-midnight; Fri, 4 pm-2 am; Sat, 1 pm-2 am; Sun, 10 am-midnight

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Smoked Steelhead House applewood-smoked local steelhead, garlic crostini, capers, diced hard-boiled egg, shaved red onion and chive cream cheese

Manager’s Choice of Cigar Choose from a variety of cigars carefully selected for Restaurant Week

Red Wine Flight Barrister Cabernet Franc, 14 Hands Cabernet Sauvignon, Chateau St. Michelle Merlot Westland Distillery Flight Peated, Sherry Wood, Single Malt

Coconut Prawns Coconut-and-panko-breaded prawns fried golden, sweet and tangy jalapeño slaw, sweet chili and red pepper

LINNIE’S THAI CUISINE | 509.838.0626

Locally owned and operated for 26 years. We pride ourselves on authentic Thai cuisine! Everything is made from scratch daily. DOWNTOWN SPOKANE

1301 W. Third | Monday through Friday, 11 am-9 pm; Saturday, 3:30-9 pm

THAI

FIRST COURSE

SECOND COURSE

THIRD COURSE

Spring Rolls Pork or veggie, served with a sweet chili sauce

Phad Thai Stir-fried rice noodles with egg, green onions, bean sprouts topped with ground peanuts, choice of chicken, beef, pork or tofu

Black Rice Ice Cream Brain Freeze coconut ice cream topped with black rice and coconut milk

Cream Cheese Wontons Cream cheese with finely diced onions, bell perppers, and cucumber all wrapped into a wonton wrapper, served with sweet chili sauce Thai Pork Dumplings Crispy or steamed served with a Thai dumpling sauce

Pra Rum Long Song Stir-fried chicken and spinach, topped with our famous peanut sauce, served with jasmine rice Thai Fried Rice Stir-fried rice with tomatoes, cucumber, pineapple cabbage, broccoli, and egg; choice of chicken, beef, pork, or tofu

Thai Fried Bananas Bananas wrapped in a spring roll wrapper, deep-fried, served with Brain Freeze coconut ice cream and topped with caramel sauce

DRINK LOCAL Twelve String IPA $4 pints

50 TAPS

FULL BAR

@MANITOTAPHOUSE MANITOTAPHOUSE.COM

3011 S. GRAND BLVD. | (509) 279-2671 11AM - 11PM SUN-THURS | 11AM - MIDNIGHT FRI & SAT

BEST BEER BAR & BEST BAR FOOD

INLANDER RESTAURANT WEEK 2016 43

DINING AT THE DAVENPORT GRAND HOTEL.

LONGHORN BBQ AIRWAY HEIGHTS | 509.838.8372 AIRWAY HEIGHTS

7611 W Sunset Hwy #2 | Tuesday through Saturday, 6:30 am-9 pm; Sunday and Monday, 6:30 am-8 pm

LONGHORN BBQ SPOKANE VALLEY | 509.924.9600 SPOKANE VALLEY

BARBECUE

2315 N. Argonne | Daily, 11 am-9 pm

BARBECUE

Spokane’s very own traditional Southern pit-style barbecue for almost 60 years! Great food, great fun and great family! FIRST COURSE

SECOND COURSE

Mixed Green Salad Tossed green salad with your choice Longhorn Famous Rib Platter All of our tasty ribs of dressing on one platter for you to sample; comes complete with barbecue beans and potato salad Soup of the Day Made fresh every day Brisket Tacos Slow barbecued briskets sautéed with our fire-roasted sauce; tacos come complete with all your favorite fixings, including our own corn-and-black-bean salsa Country Fried Rib We took the king of steaks and battered and fried it to perfection; comes complete with mashed potatoes and sautéed vegetables

THIRD COURSE

Brownie Bites Decadently rich and perfectly satisfying. Indulgent dark chocolate will satisfy all of your sweet tooth cravings Mixed Berry Cobbler A blend of Pacific Northwest berries, baked with a crisp shell and topped with a scoop of ice cream.

DRINK LOCAL Longhorn Ale by Waddell’s Brewing Company $5

Try a contemporary twist to dining in a contemporary atmosphere. Breakfast. Lunch. Dinner. Daily 6 AM - Close.

LUNA | 509.448.2383

True farm-to-table, neighborhood fine dining, featuring Northwest/Mediterranean cuisine. SOUTH SPOKANE

At The Davenport Grand

davenporthotel.com • 509.598.4300

5620 S. Perry | Mon-Thu, 11 am-9 pm; Fri, 11 am-10 pm; Sat, 9 am-10 pm; Sun, 9 am-9 pm

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Salmon Lox Bavarois cream, golden raisins, watercress

Braised Short Rib Broccoli puree, white beans, carrot

Goat Cheese Timbles Savory wafer, crispy egg yolk, tomato jam, mâche

Lamb Fettucini Ragout Cauliflower, kalamata, tomato

Exotic Citrus Vacherin Grapefruit and kumquat confit, blood orange, meringue foam, cinnamon chantilly, pistachio ice cream

Old Fashioned Local sherrywood bourbon, Demerara, bitters

Wild Mushroom Risotto Greens, port, almonds

Chocolate Beignets Milk, white and dark chocolate crémeux

DRINK LOCAL Barrister Rough Justice $11/glass

MACKENZIE RIVER PIZZA, GRILL & PUB | 208.772.5111 COEUR D’ALENE

405 W. Canfield Ave. | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-10 pm

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.413.1043 NORTH SPOKANE

9225 N Nevada St | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-10 pm

2910 E 57th Ave | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11am-10pm

AMERICAN

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.315.9466 SOUTH SPOKANE

AMERICAN

Featuring an incredible array of delectable dishes, always flavorful, fresh and served up in heaping portions. FIRST COURSE

SECOND COURSE

House Salad Fresh greens, diced pears and crunchy grape Street Tacos Pork carnitas, ancho grilled shrimp and nuts with your choice of dressing Southwest chicken taco, each served with a house specialty hot sauce on a white corn tortilla House Caesar Romaine, shredded Parmesan and Buffalo Chicken Mac & Cheese Fajita chicken, blue seasoned croutons tossed in Caesar dressing; anchovies cheese crumbles, spicy buffalo sauce, breadcrumbs and by request penne in a classic cheese sauce Soup of the Day Signature soup made from scratch daily Ol’ Prospector Half-pound all-beef burger packed with nuggets of golden cheddar and smoky bacon, topped with Gouda. Served on a brioche bun with waffle fries

44 INLANDER RESTAURANT WEEK 2016

THIRD COURSE

Kentucky Bourbon Bites Bourbon-soaked pound cake deep-fried and dusted with powdered sugar; served with caramel bourbon and raspberry dipping sauces Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisin and cream cheese frosting Flourless Chocolate Cake Dense, fudge-like cake glazed with chocolate sauce (gluten-free)

DRINK LOCAL No-Li seasonal selections $4.50-$5 pints

MAMMA MIA’S ITALIAN | 509.467.7786

Made from scratch daily! Vegetarian and vegan-friendly options available. NORTH SPOKANE

420 W. Francis | Sunday through Thursday, 11 am-9 pm; Friday-Saturday, 11 am-10 pm

ITALIAN

FIRST COURSE

SECOND COURSE

Minestrone Soup Homemade with fresh vegetables, our bite-size homemade meatballs, and pastina noodles. Includes fresh homemade rolls

Fresh Handmade Meat Ravioli Half ground beef, half Homemade Apple Crisp Warm and topped with vanilla pork, olive oil, garlic, butter, and spinach, paired with your ice cream choice of one of our homemade sauces Homemade Brownie With a homemade chocolate Fresh Handmade Papa Joe’s Egg Noodles Paired with frosting your choice of any of our homemade sauces Tiramisu An Italian favorite Homemade Meatballs or Homemade Sausage with DRINK LOCAL Pasta Your choice of spaghetti, fettuccini, or rigatoni Mamma Mia’s Back Door Reserve wine is back! noodles, paired with your choice of one of our homemade $ 7/glass$18/half carafe sauces. *Our homemade sauces include: marinara, meat sauce, alfredo, pesto, garlic and oil, myzithra, puttanesca, carbonara, pomodori or marsala

House Salad Chopped romaine lettuce with sliced cucumbers, olives, and fresh Asiago cheese, with your choice of dressing. Includes our fresh homemade rolls Caesar Salad Chopped romaine lettuce tossed in Caesar dressing, topped with fresh Asiago cheese and croutons; includes our fresh homemade rolls

THIRD COURSE

MANITO TAP HOUSE | 509.279.2671

A locally owned, eco-friendly gastropub SOUTH SPOKANE

3011 S. Grand | Daily, 11 am-11 pm SECOND COURSE

THIRD COURSE

Tap House Mozzarella Flash-fried mozzarella, tomato marmalade, white balsamic pearls

Rahmsnitzel Breaded Pork cuttlet, warm red potato salad, house kraut

Seasonal Cheesecake

Quinoa Balls Cashew aioli, coconut vinaigrette

Smoked Gouda Burger Red onion jam, smoked gouda cheese. Comes with choice of side Choice of one of our Housemade Mac and Cheeses

"EVERY NEIGHBORHOOD SHOULD BE SO LUCKY!" e. iﬁc AvSpokane W Pac 1931 Addition7,3 e’s 3-19 Brown 509-36

GASTRO PUB

FIRST COURSE

Smoked Chicken Wings Soy caramel, ginger honey aioli

Visit any of our pubs and see why people say

Carrot Cake Cream cheese frosting, carrot sorbet Ancho Chile Crème Brûlée Ancho-spiced chocolate crème brûlée

DRINK LOCAL No-Li Brewhouse Jet Star IPA $1 off pints 2727 LincolnS. Mt. Vernon # Heig 5 509.473hts, Spokane .9766

MASSELOW’S STEAKHOUSE AT NORTHERN QUEST RESORT & CASINO | 509.481.6020

Choose from a variety of USDA steaks and fresh seafood, each complemented by our craft cocktails and our award-winning wine list. AIRWAY HEIGHTS

100 N. Hayford Rd. | Monday through Saturday, 5 pm-10 pm; Sunday, 5 pm-9 pm

STEAKHOUSE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Masselow’s Green Organic greens, chevre cheese, dried fruit, pine nuts and shaved radish

Crispy Free-Range Chicken Garlic and fresh thyme, mashed potatoes, seasonal vegetable

Ice Cream Trio Housemade chocolate, vanilla and caramel

Classic Caesar Salad Dhredded Parmigiano-Reggiano, garlic croutons

Filet Mignon 6 oz. USDA Choice, seasonal vegetable, mashed potato*

Chocolate Oblivion Vanilla bean crème anglaise, fresh raspberries

Smoked Salmon Chowder Roasted sweet corn, red potato

Wild Salmon Parsley butter, roasted corn, mushroom and arugula melange, Palouse lentils and black rice*

n St. 1414 N Hamiltoag Logan/Gonz a 509-368-9087

DRINK LOCAL Barrister Cabernet Franc $14

*Please see our ad in the guide for second course add-ons

FOR MORE INFO AND TO SEE OUR WEEKLY SPECIALS GO TO

WWW.WEDONTHAVEONE.COM

MAX AT MIRABEAU | 509.924.9000

Breakfast, lunch, dinner, late night. Voted the Valley’s Best Brunch: Benedicts, waffles, bellinis, mimosas & Harvey Wallbangers! SPOKANE VALLEY

1100 N. Sullivan | Opens 6 am: Sun ’til midnight, Mon-Thu ’til 1am, Fri-Sat ’til 2 am w/Live Rockin’ Blues!

FUSION

FIRST COURSE

SECOND COURSE

THIRD COURSE

Fried Brie Walnut-crusted imported soft cheese, garlic herb cranberry gastrique

Cherry-Ginger Roasted Duck Cherry-port reduction, wild rice and butternut pilaf, toasted almonds

Chocolate Oblivion Torte Rich flourless chocolate cake, raspberry cabernet sauce, gold dust

Smoked Salmon & Ricotta Won Tons Roasted squash, Garlic Chicken Rosemary, caramelized pan reduction, shiitake, ginger plum sauce, kecap manis, mango salsa Yukon potato mash

Bread Pudding Hot caramel and vanilla bean bourbon sauce

Ahi Tuna Indian spiced, wasabi soy aioli, ponzu glaze

SERVING SUSHI TIL MIDNIGHT 7 DAYS A WEEK hours: 11:30am-2am

Huckleberry Baby Back Ribs Herb-roasted potato, crisp Grand Marnier Crème Brûlée Crisp sugar crust, dragée taro root, balsamic tomatoes orange peel

DRINK LOCAL Peppercorn “Steak House” Martini Double shot of Dry Fly Gin, vermouth,peppercorn syrup, blue cheese stuffed olives $11.95

424 E Sherman, CDA • KaijuSushiAndSpirits.com call in to go orders: 208-966-4019

INLANDER RESTAURANT WEEK 2016 45

LET SOMEONE ELSE COOK TONIGHT.

MELTING POT | 509.926.8000

Whether you’re celebrating a birthday, anniversary, date night or with a group, The Melting Pot is perfect for any occasion. DOWNTOWN SPOKANE

707 W. Main | Monday through Thursday, 4-9 pm; Friday and Saturday, 4-10 pm; Sunday, 4-9 pm

FIRST COURSE

SECOND COURSE

Wisconsin Trio Cheese Fondue Fontina, Butterkäse and California Baby salad greens, Roma tomatoes, candied Gorgonzola cheeses, white wine, sherry and shallots pecans and Gorgonzola with raspberry black walnut vinaigrette Classic Alpine Cheese Fondue White wine and garlic with aged Gruyère, Raclette and fontina cheeses with fresh The Melting Pot House Romaine-iceberg mix, cheddar, egg, tomatoes, croutons with peppercorn ranch dressing lemon juice and nutmeg or house dressing Green Goddess Cheddar Cheese Fondue Lager beer, garlic and our Green Goddess, with our cheddar and Swiss Caesar Romaine lettuce, Parmesan cheese, croutons and Parmesan-encrusted pine nuts, tossed with Caesar dressing cheese blend and black pepper

EUROPEAN

THIRD COURSE

Meat Lover’s Filet mignon, Old Bay chicken, teriyakimarinated sirloin, andouille sausage The Coastal Sesame-crusted ahi tuna, Atlantic salmon, Pacific white shrimp, chef selected ravioli The Vegetarian Thai peanut-marinated tofu, asparagus, spinach and artichoke ravioli, wild mushroom sacchetti, artichoke hearts

DRINK LOCAL Huckleberry Lemon Drop A Northwest favorite! Absolut Citron and 44 North Huckleberry Vodka muddled with lemon, fresh huckleberry puree and sweet & sour $9

MULLIGAN’S | 208.765.3200

Modern cuisine blended with home-style classics inspired by the Northwest, in a casual, family dining atmosphere

Addictive dining at addictive prices. $6.50 - $13 each. Dinner & Whiskey Bar.

At The Davenport Grand

COEUR D’ALENE

506 W. Appleway Ave. | Daily, 6 am-9 pm

FIRST COURSE

SECOND COURSE

NORTHWEST CUISINE THIRD COURSE

House Salad Mixed greens with dried cranberries, Smoked Chicken Alfredo House-smoked chicken tossed White Chocolate Crème Brûlée With chocolate-dipped candied walnuts and feta cheese. served with huckleberry- with roasted peppers, caramelized onions, asparagus, gaufrette ginger vinaigrette tomatoes and linguini in a rich Alfredo sauce Peach Huckleberry Crisp With cinnmon-sugar streusel Fried Raviolis Cheese-filled breaded ravioli with zesty Smoked Chicken and Rib Combo Spice-rubbed BBQ topping marinara and pesto dipping sauces chicken paired with smoked baby back ribs, served with Caramel-Apple Upside Down Cake Warm applejalapeño macaroni and cheese and cole slaw Huckleberry-BBQ pork shanks Tender smoked pork cinnamon cake with creamy caramel and vanilla ice cream Surf and Turf Char-broiled New York steak with Cajun shanks simmered in huckleberry BBQ sauce DRINK LOCAL shrimp skewer served with baked potato and seasonal Pend d’Oreille Winery Merlot $5 vegetables

davenporthotel.com • 509.598.4300

Our food is your next big craving

NUDO RAMEN HOUSE | 509.290.5763

Spokane’s first and only ramen house, specializing in ramen and yakitori. DOWNTOWN SPOKANE

818 W. Sprague | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-11 pm

ASIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Vegetable Yakitori Select two of any vegetable Asianstyle skewers

Crisp Coconut Shrimp

Scallion Noodles Rice noodles served with gluten-free soy sauce with scallion oil, topped with carrots and cilantro

Shrimp and Chicken With Scallions Yakitori Asianstyle skewers Prime Rib and Five Spice Lamb Yakitori Asian-style skewers

Popcorn Shrimp or Lobster Tart Served with sweet soy sauce and spicy mayo Red Sauce Pork Wonton Pork wontons in a spicy vinaigrettte sauce topped with housemade chili oil, cilantro, crushed peanuts

Tonkotus Fresh ramen noodles with BBQ pork, hardboiled egg, corn, braised bamboo, fish cake, carrots, and bean sprouts, boiled for 15 hours in pork bone soup Spicy Seafood Fresh ramen, shrimp, scallops, broccoli, carrots, and cilantro in a spicy lemongrass basil soup

DRINK LOCAL River City IPA $4 pints

O’DOHERTY’S IRISH GRILLE | 509.747.0322

Spokane’s favorite Irish pub for 23 years! Try one of our 14 beers on tap! DOWNTOWN SPOKANE

Award-Winning Cuisine Live Music Vibrant Bar Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM

46 INLANDER RESTAURANT WEEK 2016

525 W. Spokane Falls Blvd. | Open 11:30 am daily

IRISH

FIRST COURSE

SECOND COURSE

THIRD COURSE

Patty’s Scottish Egg A hard-boiled egg, wrapped in sausage and fried till crispy

Hooligan & Hannigan Our most popular sandwich for 23 years! A classic New York-style Reuben

Bread Pudding Served warm with a sweet Galway-style Irish Mist liqueur sauce

Irish Stew A cup of our hearty beef and sausage stew

Fish and Chips Guinness beer-battered fish fillet served pub style with fries

Chocolate Lover’s Brownie Warmed and served on top of a scoop of vanilla ice cream.

Shepherd’s Pie Ground beef, garden peas, and onions in a seasoned brown gravy, topped with creamy mashed potatoes and cheese

Apple Crisp Warmed and served with vanilla ice cream

Banger Sausage Sliced and browned, served with BBQ ranch dipping sauce

DRINK LOCAL Featuring delicious local pints from Bennidito’s and No-Li Brewhouse $5

OVAL OFFICE | 208.777.2102

A quaint, romantic restaurant that serves Northwest cuisine with a foreign flair. POST FALLS

620 N. Spokane St. | Monday through Friday, 11 am-11 pm; Saturday and Sunday, 3 pm-11 pm

FIRST COURSE

SECOND COURSE

THIRD COURSE

Calamari Lightly fried and served with delicious caper sauce for dipping

Halibut with Jalapeño Sauce Marinated, grilled and topped with tangy jalapeño sauce, served with steamed vegetables and rice pilaf

Espresso Crème Brûlée

Chopped Kale Salad, Brussels sprouts, red onions and almonds tossed in zesty mustard dressing and topped with New York Gangster Steak Blackened and beautiful! A 12 oz. New York cut topped with our mushroom shaved Parmesan cheese Gorgonzola cheese sauce Three Little Things Herbed goat cheese, spicy apricot Cioppino Prawns, scallops, swordfish, mussels and white jam and salty nuts served with grilled naan beans simmered in spicy tomato-basil broth. Served with grilled rustic bread for dipping

MEDITERRANEAN

Chocolate Helena

DRINK LOCAL Coeur d’Alene Cellars White House Wine $7/glass $ 22/bottle

PALM COURT GRILL | 509.789.6848

Continuing to serve the highest-quality food at a price that makes fine dining accessible to all. DOWNTOWN SPOKANE

10 S. Post | Daily, 5-9 pm

FIRST COURSE

Clam & Pesto Linguine Half-pound of clams, linguine pasta, basil pesto cream sauce, Parmesan, tomatoes and basil

THIRD COURSE

Raspberry Sorbet Served with mango coulis, fresh berries and mint Davenport Peanut Brittle Cheesecake Housemade cheesecake with Oreo cookie crust, caramel drizzle and fresh mint Hazelnut Chocolate Mousse Belgian Callebaut chocolate, toasted Oregon hazelnuts, vanilla cream

DRINK LOCAL Dry Fly Vodka White Cosmo $5

Hand-tossed artisan-style pizza in Liberty Lake 21718 E. Mission Ave. | Daily, 11:30 am-9 pm

Dining

DISTILLED

The Nation’s First Restaurant Distillery On the Pond in Riverstone 1710 W Riverstone Dr Coeur d’Alene, ID 83814 (208) 765-1540 Boise / Eagle / Coeur d’Alene // bardenay.com

PICCOLO ARTISAN PIZZA KITCHEN | 509.926.5900

PIZZA

FIRST COURSE

SECOND COURSE

THIRD COURSE

Salad Choice of Romaine, Mediterranean or Chop salad

Pizza Choice of Margherita, Spicy Hawaiian, Bianca or Italian sausage

Gelato Salted caramel and one rotating flavor

Soup Soup of the Moment

AMERICAN SECOND COURSE

Spinach Salad with Warm Brie Salinas baby spinach Miso Glazed Hawaiian Mahi-Mahi Pan-seared, with lime-mint dressing, toasted almonds and strawberries jasmine rice, baby bok choi and sweet oninos, oyster sauce and mango salsa Soup of the Day Our Chef’s daily creation Lamb Rack Lollipops with Cougar Gold Garlic Yukon potatoes, balsamic demi-glace, grilled asparagus, artisan cheese and beer Welsh rarebit

LIBERTY LAKE

Pasta Quattro Formaggi, Cavatappi, White Cheddar, Gruyere, Parmagiano-Reggiano, Fontina, Peppadew, Shallot.

4 WINE TAPS, 34 BEER TAPS 150 BOTTLED BEERS & FULL BAR

Pasta Bolognese all Forno, Cavatappi, Veal, Wagyu pork, Parmgiano-Reggiano, Italian parsley.

WHAT TO CHOOSE? SEE OUR LISTING FOR FULL MENU OPTIONS. Please call for reservations.

POST STREET ALE HOUSE | 509.789.6900

Designed with casual family dining and classic comfort food in mind. DOWNTOWN SPOKANE FIRST COURSE

1 N. Post | Daily, 5 pm-close SECOND COURSE

Palate Cleanser Choose a three-sampler draft beer flight, Drunken Clams Clams steamed in a lager broth with red a pint from one of our featured local breweries or a glass onions, capers, chili flakes and garlic of Arbor Crest wine Gorgonzola Salad Leafy green spring mix tossed with Gorgonzola vinaigrette, Craisins, candied pecans, sliced pears and topped with red onions and Gorgonzola cheese Fried Oysters Large oysters lightly breaded and fried, served with chili aioli and coleslaw

AMERICAN THIRD COURSE

Asian-Style Osso Bucco Slow-cooked Coco Porter Ale Osso Bucco served on herbed rice, seared bok choy with ginger citrus glazed vegetables Parmesan Chicken With creamy pesto linguine and topped with sun-dried tomatoes, black olives, artichoke hearts and mushrooms

HOURS: Mon -Thurs 11am-10pm • Fri 11am-11pm Sat 8am-1pm & 3pm-11pm • Sun 8am-1pm & 3pm-10pm

Black & Bleu Beef Medallions Blackened beef steak medallions with a Gorgonzola cream sauce, herb-roasted red potatoes and buttered broccoli

905 N. WASHINGTON ST. | 509-392-4000

DRINK LOCAL Orlison Clem’s Gold Lager $5

THE OLD BROADVIEW DAIRY TheBlackbirdSpokane.com |

@TheBlackbirdGEG

INLANDER RESTAURANT WEEK 2016 47

REMINGTON’S AT RAMADA AIRPORT | 509.838.5211

You will find locally grown and locally produced products throughout our entire menu. WEST SPOKANE

8909 Airport Dr. | Open Sunday through Thursday, 5-10 pm; Friday and Saturday, 5-11 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Sun-dried Tomato Bruschetta Spokane’s herb Fontana bread baked with sundried tomato chutney and goat cheese, finished with balsamic glaze

Steak Diane Crepes Tender cuts of beef sautéed with shallots and mushrooms, flashed with brandy and Dijon mustard; served with grilled asparagus

Lavender Panna Cotta with Lemon and Honey Poached Pear (gluten-free)

Greek Meatballs Chuck steak meatballs with a blend of Greek spices resting in fresh green hummus, served with tzatziki sauce and flatbread

Caramel Apple Pie Cookies Fire and Ice Salmon Cajun blackened wild sockeye salmon, finished with mint slaw; served with rice pilaf and Orange Chocolate Chunk Cake with Dark Chocolate Coffee Ganache chef’s fresh vegetables. (gluten-free)

Cucumber Prawns Pickled cucumbers with lemon and dill cream cheese, finished with large cocktail prawns (gluten-free)

Coconut Curry Mussels Large New Zealand green mussels simmered in savory coconut curry sauce, served with black rice and ginger slaw

DRINK LOCAL No-Li Brewhouse Amber Ale $5

RIPPLES RIVERSIDE GRILL | 509.323.2577

The rolling river provides the perfect ambiance to sip a glass of wine while dining in Spokane on inspired American cuisine. DOWNTOWN SPOKANE

TASTE NORTHWEST FRESH! Open every evening for Restaurant Week, including Sundays!

Make your reservation today and

700 N. Division | Daily, 4-10 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Riverside Bruschetta Baguette slices wtih tomato, basil and balsamic reduction

English Cut Prime Rib Thinly sliced roasted prime rib with potatoes and fresh vegetables

Crème Brûlée Old-school crème brûlée with a touch of brandy

Goat Cheese, Artichoke & Roasted Red Pepper Flatbread Artichoke heart, goat cheese, roasted red pepper and marinara on a grilled crispy crust

Crab Stuffed Prawns Gulf shrimp filled with crabmeat stuffing and Champagne beurre blanc

Chocolate Mousse Trifle Mousse cake... with even more chocolate mousse

Hunter Style Mushroom Chicken Mushroom-crusted chicken breast crowned with a rich, savory classic sauce

Whiskey Bread Pudding A tingle of liquor is the key

Italian Sausage Stuffed Mushrooms Fresh mushroom caps filled wtih sausage and Parmesan cheese

Join us for Restaurant Week!

DRINK LOCAL Dry Fly Vodka Martini $7

208.765.2555 • sataybistro.com 2501 N. 4th St. Cd’A, ID

ROCK CITY GRILL | 509.455.4400

Spokane’s most creative restaurant, featuring nontraditional Italian food and American favorites. DOWNTOWN SPOKANE

808 W. Main | Daily, 11 am-close SECOND COURSE

THIRD COURSE

Starter Salad Your choice of our House Pecan Apple Salad or a Grilled Caesar Salad

Greek Chicken Tender chicken breast with garlic, Kalamata olives, sun-dried tomato, artichokes and pesto over angel hair pasta with fresh tomatoes and feta cheese

New York-Style Cheesecake Strawberry purée and chocolate sauce

Texas Eggrolls Filled with spicy chicken, black beans, corn, and pepper jack cheese; served with sour cream and jalapeño jelly

See you for Restaurant Week! 1924 W. Pacific Ave.

509.315.9934

48 INLANDER RESTAURANT WEEK 2016

AMERICAN

FIRST COURSE

Chicken Satay Marinated chicken, skewered and broiled with our signature Thai peanut sauce

Your friendly neighborhood pub

Cajun Chicken Fettuccine Sauteed chicken in a spicy Cajun cream sauce with onions, mushrooms, fresh tomatoes, and fettuccine pasta Mac-n-Cheese Pizza Our thin-crust pizza with hickory-smoked bacon, fresh basil, and our housemade mac-n-cheese, topped with a blend of six cheeses, Italian seasoned bread crumbs, and caramelized pancetta

Deep-Fried Ice Cream Coconut breaded and fried French vanilla ice cream with whipped cream and raspberry sauce S’mores Pizza Kahlua anglaise, chocolate, marshmallows, cookie crumbs

DRINK LOCAL Bridgepress Cellars 600 Red Blend, Merlot or Cabernet Sauvignon 20% off bottles

RUSTY MOOSE | 509.747.5579

A casual dining experience featuring Northwest-inspired food in a cozy, rustic lodge setting. AIRWAY HEIGHTS

W. 9105 State Rt. 2 | Sunday through Thursday, 11 am-9 pm; Friday and Saturday, 11 am-10 pm

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Fried Mozzarella Fried pizza dough, fresh melted mozzarella, served with dipping sauces

Bison Ribs Braised Montana bison ribs, merlot BBQ sauce, served with white cheddar mashed potatoes and roasted asparagus

Lilac City Cheesecake Martini Featuring 21 Window locally distilled vodka, creme de cocoa, graham crust and Montana huckleberry cream

Wild Boar Chop Almond crusted boar chop topped with blue cheese, served with white cheddar mashed potatoes and seasonal vegetables

Chocolate Espresso Mousse Chocolate drizzle, mousse, cookie, whipped cream and chocolate espresso beans

Huckleberry Salmon Cakes Three sockeye salmon cakes, huckleberry reduction, chopped parsley The Campfire Martini Aperitif: scratch ginger beer, bitters, lime juice, Dry Fly bourbon

Marionberry Crisp Locally grown marionberries Spaghetti & Elk Meat Balls Slow cooked elk meatballs, enveloped in a sweet, buttery, golden-brown crust topped garlic marinara and fresh basil with vanilla bean ice cream

SAFARI ROOM | 509.789.6800

It doesn’t take an explorer to seek out the aptly named Safari Room amid the exotic zebra-print decor and great food. DOWNTOWN SPOKANE

The Davenport Tower, 111 S. Post | Daily, 5-9 pm

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

Soup of the Day Daily creation from our culinary team

Seafood Gumbo Shrimp, salmon, and andouille sausage Dessert Shooters A choice of two of our mini-dessert with a stew of onions, peppers, celery, and okra, creole rice shooters; flavors include German chocolate cake, chocolate peanut butter pie, crème brûlée, and Key lime pie Wild Mushroom Chicken Penne Paste Sautéed chicken DRINK LOCAL with mushroom, shallots and garlic in Parmesan cream sauce finished with white truffle oil Huckleberry Lemon Drop Muddled lemon, 44 North huckleberry vodka, Cointreau and sour $10 Pineapple Teriyaki Salmon Filet Grilled wild Alaskan salmon with pineapple salsa ginger teriyaki sauce, rice pilaf and seasonal vegetables

House Green Salad Field greens, radishes, English cucumbers and tomatoes tossed with balsamic vinaigrette

THIRD COURSE

JOIN US FOR AN INTIMATE AND EXCLUSIVE DINING EXPERIENCE 3-Course Restaurant Week Menu

SANTÉ RESTAURANT & CHARCUTERIE | 509.315.4613

Offal Wagyu Week. European techniques, local ingredients. Breakfast through late night. DOWNTOWN SPOKANE

404 W. Main | Daily: Breakfast and lunch, 9 am-3 pm; social hour, 3-5 pm; dinner, 5 pm-close

EUROPEAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Liver Pâté Marrow butter, shallot + bacon jam, toast

Oxtail Ravioli Tomato sauce, butter, garlic, Parmesan

Apple Pie Crust, caramel, chocolate semifredo

Kidneys Garlic, shallot, fine herbs, butter, bacon

Cheeks Potato mousseline, carrots, celery, onion, gaufrette

Bread Pudding Fig, crème anglaise, port reduction

Heart Tartare 7 minute egg, micro greens, Parmesan

Tongue Slider Pickled carrot, aioli, bbq sauce

Brownie White chocolate ganache, milk crumble

DRINK LOCAL Black Label Brewing Company Espresso Stout $ 6/pint

SARANAC PUBLIC HOUSE | 509.473.9455

Vegan, vegetarian and gluten-free friendly; we make everything on our menu in-house, from scratch, daily. DOWNTOWN SPOKANE

21 W. Main | Daily, 11 am-close

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Curried Lentil Soup Olive oil, mirepoix, garam masala, vegetable stock, local yellow lentils, lemon juice, and cilantro (vegan, gluten-free)

Braised Beef Short Ribs Beef short ribs braised in a local red wine, over roasted garlic mashed potatoes with rosemary pan jus, and pub toast

Chicken Basil Sausage Thigh meat, garlic, basil, fresh tomato, sundried tomato and red wine in natural hog casing. Served warm with a fresh tomato relish and pub toast

Gnocchi House made vegan potato gnocchi tossed in a warm thyme vinaigrette with a lemon cashew cream sauce (vegan)

Peanut Butter & Banana Donuts Peanut butter, banana, sugar, vanilla and local flour. Dusted with powdered sugar and served with a coconut rice cream sauce (vegan)

Antipasto Plate Salted edamame, cucumber salad, marinated portabella mushrooms, coriander citrus prawns and hoisin duck breast

Wedge Salad Crisp iceberg lettuce wedge with Rogue Creamery blue cheese dressing, smoked bacon, red onion, tomato, blue cheese crumbles, and toasted walnuts (gluten-free)

Panna Cotta Chilled Italian custard of fresh cream, sugar and vanilla topped with a pineapple gelée and mint (gluten-free) Vanilla Bourbon Stout Pudding River City’s Vanilla Bourbon Stout, sugar, semisweet chocolate, & whole milk over an espresso graham crumb w/whipped cream (vegan)

DRINK LOCAL Iron Goat Brewing Co. Rotating tap $5

SATAY BISTRO | 208.765.2555

Traditional Northwest foods prepared with infused flavors and sauces. COEUR D’ALENE

2501 N. 4th St. | Monday through Sunday, 4 pm-close

SECOND COURSE

THIRD COURSE

Gorgonzola Pear Salad Bibb lettuce, pears, pine nuts, truffle dressing

Filet Medallions Bacon-wrapped, sour apple onion jam, caramelized pear and fig risotto, baby root vegetables

Fried Bread Pudding Dark rum glaze, sugar dust, whipped cream

Sea Bass Bisque Crème fraiche, lemon dill zest

Shitake Dijon Chicken Wild mushroom Dijon cream, goat cheese whipped potatoes, baby vegetables

Bananas Foster Caramelized bananas, brown sugar, banana liqueur sauce, vanilla bean ice cream

Lamb & Chilean Sea Bass Cherry bourdeaux, smoked tomato vinaigrette, Boursin whipped potatoes, baby vegetables

Triple Chocolate Cheesecake Flourless cake, chocolate cheesecake, chocolate mousse, raspberry port reduction

Chicken Lollipops Frenched chicken drumelles, sweet chili glazed, asian slaw

Smoked Duck Breast Black tea smiked duck breast, baby bok choy, fried red beets, bourdeaux reduction

LOCATED AT RED LION HOTEL AT THE PARK 303 W North River Dr, Spokane, WA 99201 509-326-8000 redlion.com/park-spokane

Hills’ 401 West Main Ave, 509-747-3946

FUSION

FIRST COURSE

Seared Tenderloin Satay Cajun spiced, housemade dill blue cheese

5-10pm Daily

DRINK LOCAL Mad Bomber Brewery Seasonal pints $5.50

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INLANDER RESTAURANT WEEK 2016 49

INLANDER RESTAURANT WEEK $19 - 3 Courses

SCRATCH RESTAURANT | 509.456.5656

One of the most extensive and diverse menus, for a dining experience you’ll not soon forget. DOWNTOWN SPOKANE

1007 W. First | Lunch: Mon-Fri, 11 am-3 pm; Dinner: Mon-Fri, 3 pm-close; Sat, 4 pm-close

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crab Chowder Crab in a rich cream, with sherry, bacon, peppers, onions and Yukon Gold potatoes

Pork Duo Grilled tenderloin, braised pork belly, squash puree, leek, smoked tomato demi-glace

Peanut Butter Mousse With caramel and chocolate

Signature Salad Baby spinach, bacon, brie, apples, candied walnuts and a pomegranate vinaigrette

Gnocchi Ras el Hanout prawn, scallop, onion, butternut squash, browned butter, spinach, goat cheese, sage

Waldorf Salad Romaine, celery, apples, walnuts, raisins, Quail Apple, onion, prosciutto, bread- and herb-stuffed, housemade creamy lemon dressing leek risotto, seasonal vegetable

Crème Brûlée Topped with chantilly cream and huckleberries

DRINK LOCAL Mad Bomber Brewery seasonal pints $5.50

309 E. Lakeside Ave, Cd’A ID • 208-930-0573 Tue- Sat 11AM - 9PM • Sun 4PM - 9PM • Mon CLOSED

A Fabulous Meal, EnjoyTHEN SUPPORT A GREAT CAUSE! Post a rave review on Twitter, Instagram or Facebook and tag it

#IRWRaveReviews Inlander Restaurant Week will make a donation to Second Harvest for every #IRWRaveReview you post! (Be sure to change your post’s privacy settings so we can see it)

SEASONS OF COEUR D’ALENE | 208.664.8008

Enjoy seasonally inspired, spirited cuisine in the intimate dining room, vibrant bar or quiet fireplace lounge. COEUR D’ALENE

209 Lakeside Ave. | Daily, 11 am-close

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss Gruyère, Parmesan

Seafood Stew Mixed fish and shrimp, andouille sausage, Cheesecake with Idaho Huckleberry Sauce Made red potatoes, hearty saffron-sherry tomato broth, basil in-house and amazing! pesto topper, huge chunk of bread for soaking Warm Bread Pudding with Brandy Sauce Soon to be Misty Isle Ribeye Steak All natural, hormone, antibiotic your favorite dessert! and steroid-free! Hand-cut Idaho russet steak fries, Seasons’ Decadent Chocolate Rapture Flourless, balsamic reduction and fresh veggies gluten free, chocolaty decadence! Buttermilk Chicken Hand-breaded to order served with DRINK LOCAL green chile pan gravy, roasted Anaheim peppers, seasonal Daft Badger and Mad Bomber drafts $5 fresh veggies, cheddar scallion biscuits, sour cream and chive crushed potatoes

Caesar Salad A well-dressed Caesar salad with chopped romaine, tomato onion salad, rustic croutons and Parmesan Bistro Side Salad Baby greens, fresh herbs, candied pecans, marinated tomatoes, golden raisins, Cotija and rustic croutons

THIRD COURSE

SPENCER’S FOR STEAKS AND CHOPS | 509.744.2372 Celebrate life with the perfect meal at Spokane’s first choice for the finest steaks, seafood and chops. DOWNTOWN SPOKANE

Corner of Post & Sprague

poststreetalehouse.com • 509.789.6900

50 INLANDER RESTAURANT WEEK 2016

322 N. Spokane Falls Ct. | Mon-Thu, 11:30 am-10 pm; Fri-Sat, 11:30 am-11 pm; Sun, 11:30 am-9 pm

STEAKHOUSE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Cup of Six Onion Soup Sourdough crouton and Gruyère crust Cup of Steakhouse Soup Steak strips and hearty vegetables

Natural 60-day-aged Washington Angus Manhattan Chocolate “Naughty” Cake Salted caramel ice cream Asparagus, loaded hash browns Wildflower Honey & Lavender Crème brûlée Petite Filet and Colossal Prawn Cabernet sauce, Mary Lou’s Milk Bottle Ice Cream broccolini

Dried Cherry and Blue Cheese Salad Field greens, dried cherries, Oregon blue, balsamic vinaigrette, onion fritz

Plank Grilled Columbia River Steelhead Butternut squash quinoa with pistachios and cranberries, romesco, haricots verts

DRINK LOCAL Barrister Rough Justice $13

STEELHEAD BAR AND GRILL | 509.747.1303

A unique venue that offers familiar American pub food with an upscale Northwest flair. DOWNTOWN SPOKANE

218 N. Howard | Daily, 11 am-11 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Apple Butter Braised Pork Belly Served with seared greens and sweet potato and leek hash

Root Beer Braised Short Ribs with figs and dates. Served with creamy goat cheese polenta and balsamic barbeque glaze

Peanut Butter Bananas Foster Bread Pudding With salted caramel ice cream and maple whiskey chocolate sauce

Pan Seared Swordfish Served with quinoa and barley Nicoise salad and Italian Champagne vinaigrette

Beignets and Bacon Flash-fried beignets stuffed with ricotta and bacon jam. Topped with Grand Marnier caramel sauce

Duck Confit Rilletes With truffle butter crostini and pickled apricots Thai Rice Noodle Salad With cabbage, cilantro, bean sprouts, carrots and a sesame peanut dressing

Thai Pork Medallions Marinated BBQ pork medallions served with coconut fried rice, sweet chili and garlic bok choy and pickled daikon and radish salad

Thai Chi Green Tea Custard With sake-infused berry compote

Located in the heart of

Downtown Spokane.

DRINK LOCAL Raspberry Shrub Dry Fly Gin, housemade raspberry shrub and soda $5

SYRINGA | 208.664.2718

Japanese Café and Sushi Bar COEUR D’ALENE

1401 N. 4th St. | Tue-Thu, 11:30 am-9 pm; Fri, 11:30 am-10 pm; Sat, 4-10 pm

ASIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Poke Diced tuna with seaweed, soy sauce, green onion, sesame seeds and Togarashi spice; placed in a ring of avocado and topped with spicy oil

Small Sashimi Assortment Chef’s selection of raw fish served with a bowl of rice

Crème Brûlée

Black Cod Kazuzuke Black cod marinated in sake lees served over wilted zucchini and carrots Wasabi Potato Croquettes Wasabi-seasoned mashed potatoes; breaded and deep-fried

Salmon Teriyaki ’White Cane’ salmon basted with teriyaki and served over mixed vegetables Chilean Sea Bass Sea bass marinated for three days in white miso paste, oven-roasted and served with Japanese eggplant ratatouille

Bread Pudding Bread pudding served with caramel sauce and vanilla ice cream Ice Cream Green Tea ice cream, warmed orange cranberries

DRINK LOCAL Mad Bomber and Daft Badger $4 pints

CASUAL DINING NORTHWEST FLAIR 218 N. Howard • Spokane, WA 99201 509.747.1303 • steelheadbarandgrille.com

TABLE 13 | 509.598.4300

Spokane’s hottest dinner spot, designed for combining, sharing and socializing. DOWNTOWN SPOKANE

333 W. Spokane Falls Blvd. | Tuesday through Thursday, 5-9 pm; Friday and Saturday, 5-10 pm

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Organic Wahington Lamb Meatballs Smoked tomato, apple cider, thyme, organic farmers’ kale

Organic Wild Boar Sausage Broccoli rabe, organic fingerling, lemon, pecorino

Black Tulip Truffles Rich dark bitter chocolate and whiskey

Yamazaki Yellow Fin Tuna Marinated in Japanese single-malt whisky, lemongrass, clementine, tobiko, Northwest huckleberries

36 Hour Braised Char Siu Pork Belly Steamed bun, Sriracha cucumber, organic honey, brown mustard caviar

Grilled Angel Food Cake Fresh berries, ginger-peach compote, cream

Porcini Mushroom Risotto Roasted root vegetables, butternut squash foam, pecorino, vegetable ash

DRINK LOCAL Backwoods Dry Fly Punch Dry Fly Washington Wheat Whiskey, grapefruit juice, pomegranate, sweet vermouth, maraschino cherry, lemon twist $8

TAMARACK PUBLIC HOUSE | 509.315.4846

Downtown’s neighborhood pub. Friends, laughter, great food, amazing drinks in a space that was created for all. DOWNTOWN SPOKANE

912 W. Sprague | Daily, 11:30 am-close

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Grilled Jumbo Prawns served with cocktail sauce

Wild Salmon & Prawns tossed with a white wine sauce served over gnocchi

Whiskey Chocolate Molten Cake paired with a shot glass of Irish cream

Double Bone Pub Chop finished with bourbon sauce atop roasted vegetables

Almond Bread Pudding served with almond liqueur cream

Grilled Focaccia finished with tapenade, cilantro, hummus and tzatziki Smoked Chicken Thighs Wood smoked chicken thighs served with your choice of bourbon BBQ or buffalo ranch sauce.

CAMERA READY

Flat Iron Steak topped with fresh herb butter and served Chocolate Cherry Dessert Wine served with a pecan atop roasted vegetables ganache truffle

DRINK LOCAL Barrister Winery or Nodland Cellars $5 off a bottle

THE BERYL EST.1968

Steak & Seafood (509) 467-5490 6404 N Wall Spokane, WA 99205 HOURS Monday - Thursday 11am - 10pm Friday 11am - 11pm Saturday 4pm - 11pm Sunday 4pm - 9pm

INLANDER RESTAURANT WEEK 2016 51

• GREAT FOOD • CATERING • FULL SERVICE BAR • FAMOUS BURGERS •

Join us for Restaurant Week!

THAI BAMBOO CDA | 208.667.5300 COEUR D’ALENE

2010 N. 4th | Mon-Thu, 11:30 am-9 pm; Fri, 11:30 am-9:30 pm; Sat, noon-9:30 pm; Sun, noon-9 pm

THAI

THAI BAMBOO NORTHSIDE | 509.777.8424 NORTH SPOKANE

5406 N Division St | Mon-Thu, 11 am-9:30 pm; Fri, 11-10 pm; Sat, 11:30 am-10 pm; Sun, 11:30-9:30 pm

THAI

THAI BAMBOO SOUTH HILL | 509.232.8424 SOUTH SPOKANE

2926 E 29th Ave | Mon-Thu, 11:30 am-9 pm; Fri, 11:30 am-9:30 pm; Sat, noon-9:30 pm; Sun, noon-9 pm

THAI

THAI BAMBOO VALLEY | 509.444.8424 SPOKANE VALLEY

12722 E Sprague Ave | Mon-Thu, 11:30 am-9 pm; Fri, 11:30 am-9:30 pm; Sat, noon-9:30 pm; Sun, noon-9 pm

THAI

19 19 19 19

Fine dining at its best. Spokane & North Idaho area’s consistently top-rated Thai & Asian restaurant, with something for everyone. FIRST COURSE

SECOND COURSE

Crispy Spring Rolls (6 pieces) Tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep-fried to a golden brown and served with plum sauce

Phad Thai Stir-fried rice noodles and eggs in Thai Fried Banana (6 pieces) Fresh banana hand-rolled Bamboo’s signature Phad Thai sauce, topped with ground in wonton wrappers, deep fried and served with caramel peanuts and garnished with cabbage and shredded carrots drizzle (gluten-free) Mango White Sticky Rice Sweet white sticky rice Golden Cashew Nut Your choice of meat sautéed with warmed and topped with fresh cool mango slices, coconut cashews, bell peppers, onions, green beans and carrots in milk, palm sugar and toasted sesame seeds (gluten-free) a tasty chili sauce. A popular Thai classic. Very mild spice, Black Sticky Rice Pudding Warm black Thai sticky served with Thai white jasmine rice (gluten-free) rice pudding topped with coconut milk and palm sugar Red Curry (Gaeng Gai) Red curry with coconut milk, (gluten-free) bamboo shoots, bell peppers and fresh Thai basil. Choice DRINK LOCAL of chicken, tofu or mixed veggies (not available with beef Latah Creek Cellars Huckleberry D’Latah $6 or pork). A little bit spicy. Served with choice of Thai white jasmine rice, rice noodles, or lo-mein noodles. Can be made vegan-friendly (gluten-free)

Butterfly Wontons (3 pieces) Crabmeat and creamcheese-stuffed wontons, deep-fried to a golden brown, served with plum dipping sauce

COURSES $

Fresh Rolls (2 pieces) Fresh vegetables, thin noodles and tofu hand-rolled in rice paper; served with a spicy peanut hoisin sauce (gluten-free)

THIRD COURSE

801 N. MONROE | 509.328.8911

TIMBER GASTRO PUB | 208.262.9593

Timber boasts an eclectic mix of scratch-made cuisine from the Northwest and beyond. POST FALLS

1610 E. Schneidmiller Ave. | Daily, 4-9 pm

NORTHWEST CUISINE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Soft Pretzel Served with our house IPA beer cheese

Timber Meatloaf Loaded potato cake, demi-glace, charred scallion, crispy carrot, sunny egg

Coffee Mud Pie With Oreo crust, hot fudge

Beef Empanadas Handmade, braised beef with ancho chile sauce, crème fraîche, cotija and cilantro Pork Belly Pops Coffee maple glaze

Pacific Cod Rice cracker-crusted, edamame jasmine rice, coconut red curry sauce Bacon Beer Clams House cured bacon, Manila clams, very tasty buttery beer sauce, Gouda, linguine

Homemade Bread Pudding Cinnamon Ice cream and whisky anglaise Cheese Cake Pretzel crumb crust, salted caramel and blackberry drizzle

DRINK LOCAL Tmber House Ale Brewed by Waddell’s $5

TITO’S ITALIAN GRILL & WINE SHOP | 866.924.6949 Fresh Italian cooking with a Mediterranean twist, featuring a premium retail wine collection. COEUR D’ALENE

115 S. 2nd St. | Open daily, 11 am-9 pm

FIRST COURSE

SECOND COURSE

Mediterranean Salad Arcadia greens, julienne pickled Pear and Gorgonzola Pizza Garlic-infused olive oil, beets, feta, tomato, cucumber, red onion and basil finished Gorgonzola and mozzarella cheeses, topped with fresh with red wine vinegar pears and arugula, finished with a balsalmic glaze Classic Caprese Salad Fresh mozzarella, basil and tomatoes with sea salt, balsalmic glaze and olive oil Smoked Salmon Cucumber Canapes Atlantic salmon with red onion, capers and cucumber atop grilled French baguette finished with citrus garlic aoli

52 INLANDER RESTAURANT WEEK 2016

Grilled Atlantic Salmon Piccata Pesto cappellini pasta, with grilled asparagus in a white wine butter lemon caper sauce, finished with tomatoes and parsley Eggplant Parmesan Breaded eggplant, Roma tomatoes, basil and fresh mozzarella are oven-roasted and finished with our housemade pomodoro sauce served with seasonal vegetables

ITALIAN THIRD COURSE

Fresh Fig With Housemade Mocha Ice Cream finished with vanilla bean sauce Spumoni Sundae Tiramisu Italian dessert of ladyfingers dipped in coffee, then layered with homemade custard, whipped cream and cocoa powder

DRINK LOCAL Huckletini Huckleberries infused with 44 North Huckleberry Vodka, Absolut Vanilla and fresh-squeezed lime juice $5

TOMATO STREET | 509.484.4500

Voted Spokane’s favorite Italian eatery and bar. Open kitchen, brick oven and made-from-scratch menu. NORTH SPOKANE FIRST COURSE

6220 N. Division | Sunday through Thursday, 11 am-10 pm; Friday and Saturday, 11 am-11 pm SECOND COURSE

Tomato Basil Soup A Tomato Street favorite! Served with Baked Mostaccioli Alfredo and zesty marinara, roasted fresh garlic bread chicken and mostaccioli pasta. Baked with mozzarella, provolone and Parmesan cheeses (can be modified to be Minestrone Soup An Italian classic served with fresh gluten-free) garlic bread Chicken Parmesan Two breaded chicken breasts with House Salad Iceberg and romaine lettuce, red cabbage, marinara and melted cheeses, served with a side of radish and carrots. Your choice of homemade dressing: fettuccini Alfredo creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh Baked Lazonni Brick oven-fired lasagna, wrapped in pizza dough and topped with your choice of one of our garlic bread homemade sauces

ITALIAN

THIRD COURSE

Grandma’s Bread Pudding Warm homemade bread pudding with golden raisins and cinnamon, topped with vanilla ice cream Italian Cannoli Crispy shells stuffed with a sweet, cannoli cream filling with chocolate chips Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

DRINK LOCAL Tomato Street Amber from No-Li Brewhouse $ 4.60 12 oz.

TRUE LEGENDS GRILL | 509.892.3077

Liberty Lake’s hot spot for great food, service and good times, with a 26’x10’ HDTV, 16 tap beers and a chef’s daily creation. LIBERTY LAKE FIRST COURSE

1803 N. Harvard Rd. | Monday through Friday, 11 am to close; Saturday and Sunday, 9 am-close SECOND COURSE

Caesar Salad Crisp romaine tossed with grated Parmesan Double Shrimp Pasta Sauteed tail-on shrimp, garlic, and True Legends Caesar dressing tomatoes and mushrooms in a Parmesan sauce, served over a bed of penne pasta, then topped with jumbo Salmon Chowder Our signature soup full of fresh breaded shrimp salmon, or choose our chef’s soup of the day Beef Stroganoff Beef tenderloin slow simmered with fresh mushrooms in a demi-glace red wine sauce, finished with caramelized onions; served over penne pasta with a dollop of sour cream

Warm Cookie à la Mode Baked-to-order peanut butter chocolate-chip cookie, topped with vanilla ice cream and chocolate sauce; please allow 20 minutes

DRINK LOCAL Iron Goat Brewery $4.75 pints

808 W. Main | Open daily at 11 am for lunch, dinner, late night

4320 S Regal St | Open daily at 11 am for lunch, dinner, late night. Open 9 am Sat and Sun for breakfast

14728 E Indiana Ave | Open daily at 11 am for lunch, dinner, late night

AMERICAN

TWIGS BISTRO AND MARTINI BAR WANDERMERE | 509.465.8794 NORTH SPOKANE

AMERICAN

TWIGS BISTRO AND MARTINI BAR VALLEY | 509.290.5636 SPOKANE VALLEY

AMERICAN

Legendary Hot Fudge Brownie Sundae Homemade brownies topped with vanilla ice cream and chocolate fudge sauce

TWIGS BISTRO AND MARTINI BAR SOUTH HILL | 509.443.8000 SOUTH SPOKANE

THIRD COURSE

TWIGS BISTRO AND MARTINI BAR DOWNTOWN | 509.232.3376 DOWNTOWN SPOKANE

401 E Farwell Rd | Open daily at 11 am for lunch, dinner, late night

AMERICAN

Prepare for a memorable and unique dining experience. Choose one of our signature martinis to complement your meal. FIRST COURSE

SECOND COURSE

Crab Artichoke Crostinis A trio of sourdough toast points Shrimp Carbonara Succulent shrimp sautéed with layered with our signature crab and artichoke dip served hickory smoked bacon, shallots and garlic, tossed with with a drizzle of olive oil and a lemon wedge (gluten-free) linguini pasta in a rich Parmesan cream sauce and garnished with toasted bread crumbs and goat horn Strawberry White Balsamic Salad Fresh spinach tossed peppers with sliced strawberries, bacon, spicy cashews, crumbled TNT Coulotte Grilled 10 oz. coulotte steak with our goat cheese and a strawberry white balsamic dressing signature red wine demi-glace, chive sour cream mashed garnished with cotija cheese (gluten-free) potatoes, and seasonal vegetables (gluten-free) Shrimp-N-Grits Creamy Southern-style white cheddar Lime Grilled Mahi Mahi Charbroiled Mahi Mahi grits topped with sautéed shrimp, Louisiana-style BBQ butter and cornmeal-crusted jalapeños and garnished with seasoned with lime and served over a red quinoa rice pilaf accompanied by sweet mango-jalapeño salsa and a tart shaved green onions (gluten-free) jicama salad (gluten-free)

THIRD COURSE

Any Twigs Signature Martini Choose any Twigs signature martini to enjoy at any time during your meal (gluten-free)

delicious, local, fresh, creative, friendly “Our food is fancy, but your pants don’t have to be”

Salted Caramel Cheesecake New York-style cheesecake baked in-house on a spiced graham cracker crust, drizzled with a decadent salted caramel sauce and topped with whipped cream

DRINK LOCAL We partner with No-Li Brewhouse to produce Twigs Amber Ale rotating handle year-round $5.50 pints

There may be an additional charge for gluten-free dishes

509 838-8338 | 4241 S. Cheney-Spokane Rd. | latahbistro.com

INLANDER RESTAURANT WEEK 2016 53

THE TWO SEVEN PUBLIC HOUSE | 509.473.9766 serious about our craft.

The South Hill’s best-kept secret follows the simple concept of great, scratch-made pub food, stellar beer and quality cocktails. SOUTH SPOKANE

2727 S. Mt. Vernon | Daily, 11 am-11 pm

FIRST COURSE artisan pizza

SECOND COURSE

Cuban Quesadilla Pulled pork, caramelized onions and Street Tacos Two warm flour tortillas stuffed with tender pineapple and mozzarella cheese stuffed into a warm flour chunks of seasoned pork topped with cilantro, diced tortilla and served with Sriracha sour cream onion and a tangy avocado sauce, served with a side of rancho beans Coconut Prawns Four panko-and-coconut-breaded Hawaiian-Style Korean Chicken Sautéed chicken and prawns are fried and served with a side of peanut sauce celery tossed in a sweet and spicy ginger garlic sauce Jalapeño Cheese Bread French bread topped with a mix served over jasmine rice and garnished with hoisin and of cream cheese, pickled jalapeños and mozzarella cheese sesame seeds. Served with a cucumber kimchi salad

artisan pizza

GASTRO PUB THIRD COURSE

Moon Unit A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce Ice Cream Sandwich Vanilla ice cream between two homemade chocolate chip cookies

DRINK LOCAL Coffee-Caramel Float Perry Street Brewing’s Doma Chronic Porter served over salted caramel ice cream $6

Rigatoni All’Amatriana A rich housemade sauce of pancetta, onions, garlic, red chili flakes, tomatoes and white wine tossed with rigatoni noodles, garnished with Pecorino-Romano cheese and fresh basil

CDA: 517 sherman || 208-676-1743 SPOKANE: 816 w sprague || 509-413-1856

UGLY FISH | 208.667.6389

Enjoy our traditional and creative sushi and authentic Chinese dishes in an atmosphere that’s far from ordinary. COEUR D’ALENE

Voted “Best Italian” year after year!

1927 W. Riverstone Dr. | Tuesday through Sunday, 4-9 pm

ASIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Red Curry Coconut Ginger-Infused Steamed Clams Half-pound of baby clams simmered in Asian herbs, white wine, lemon and butter, served with fried crispy wonton chips

Drunken Salmon 8 oz. Atlantic salmon filet marinated in white miso and sake and served over stir-fried udon noodles with spinach

Chocolate Mousse

Honey Coconut Prawns Two tempura jumbo prawns coated with crispy taro root and sweet coconut flakes

House Roasted Duck Half-duck served with steamed flour wraps, cucumber, sliced onions and chef’s special hoisin sauce

Pan-Grilled Potstickers Four pieces of housemade potstickers, filled with pork, white shrimp, eggs, wild mushrooms and garlic chives

Chef’s Omakase Sushi Dinner Chef’s choice of six-piece special nigiri assortment with a tuna and cucumber roll for an advanced sushi eater

Mochi Ice Cream

DRINK LOCAL Nodland Cellars Bebop Riesling $7/glass

JOIN US FOR RESTAURANT WEEK! UVA ITALIAN | 208.930.0573

Family-owned and family-run. Authentic Italian food made from scratch using fresh ingredients. COEUR D’ALENE

CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS

309 E. Lakeside Ave. | Tuesday through Saturday, 11 am-9 pm; Sunday, 4-9 pm

ITALIAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Bruschetta Roma tomatoes, garlic, basil on crostini topped with balsamic glaze and shaved Parmesan

Chicken Piccata Sautéed chicken with a white wine, butter and caper reduction served over spaghetti with fresh vegetables

Tiramisu Italian dessert of ladyfingers dipped in marsala wine and coffee, then layered with homemade custard, whipped cream

Wild Mushroom Risotto Creamy risotto with sautéed wild mushrooms and shaved Parmesan Spinach Salad Dressed in our housemade balsamic vinaigrette with candied nuts, dried cranberries and Gorgonzola crumbles

gluten free options available SPOKANE • (509) 484-4500

The Uva Baked Pasta Sliced meatballs and penne, Cannoli Filled with a whipped cream and ricotta mixture, tossed in marinara and garlic, topped with mozzarella and garnished with chocolate chips seasoned breadcrumbs and baked in the oven Italian Trifle Alternating layers of chocolate mousse, Pasta Primevera Zucchini, squash, mushrooms, sabayon and espresso brownies tomatoes and garlic sautéed in olive oil and white wine, DRINK LOCAL tossed with spaghetti River City VB Stout $4.50

tomatostreet.com VERACI PIZZA | 509.389.0029

Our thin-crust pizzas are wood-fired inside our very own clay oven at screaming hot temperatures. DOWNTOWN SPOKANE

1333 W. Summit Pkwy. | Daily, 11 am-9 pm

FIRST COURSE

Caprese Plate Roma tomatoes layered with fresh basil and mozzarella, drizzled with balsamic vinegar, olive oil, and kosher salt

SECOND COURSE

PIZZA THIRD COURSE

Primavera Asparagus, marinated artichoke hearts, Roma Tiramisu Ladyfingers soaked with espresso, layered with a tomatoes, red onions, Beecher’s Flagship cheese, and our sweet mascarpone whip, Grand Marnier and cocoa powder three-cheese blend layered on garlic olive oil Draft Beer or our house red/white wine Gorgonzola Apple Salad Gorgonzola cheese and apples Classic Pepperoni Pepperoni and our three-cheese blend DRINK LOCAL on spring greens, tossed with candied walnuts and our on savory red sauce Perry Street Brewery Single Hop Amarillo $5 raspberry vinaigrette Spicy Tony Italian sausage, pepperoni, fresh mushrooms, Caesar Salad Romaine, shaved parmesan, our Caesar provolone and our three-cheese blend on crushed red dressing, and croutons Each first course choice also pepper-infused sanory red sauce includes a cup of Mediterranean Orzo Salad *Each slice is one-quarter of a 16” pizza 1401 N. 4th St. CdA, ID // 208-664-2718 MON & SUN: Closed // TUES-THURS: 11:30 - 9 // FRI: 11:30 - 10 // SAT: 4 - 10

54 INLANDER RESTAURANT WEEK 2016

WANDERING TABLE | 509.443.4410

Modern American, tapas-style restaurant/whisky bar with a passion for seasonal foods. We strive to source within 500 miles. DOWNTOWN SPOKANE

1242 W. Summit Pkwy. | Sun-Mon, 4-10 pm; Tue-Thu, 11:30 am-10pm; Fri-Sat, 11:30 am-1am

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Deviled Eggs Maple deviled eggs, maple-bacon filling with toast and crispy potato

Spaghetti Stuffed Meatballs With slow-cooked tomato sauce and garlic bread

Carrot Donuts Whipped cream cheese, cinnamon and sugar

Popcorn Cauliflower Barrel-aged hot sauce and celery carrot salad

Sichuan Tofu Mushrooms, chili sauce, fermented black beans, ginger, pepper

Warm Chocolate Brownie Toasted milk sorbet and butterscotch

White Cheddar Baby Kale Salad Bacon, pecans, poppyseed dressing, cheddar

Fried Washington Steelhead Mirin-ginger glaze, rice cakes, nori, chile mayo, soy syrup

Olive Oil Gelato Dark chocolate, sea salt, and candied orange

DRINK LOCAL Dry Fly Whiskey Flight of Three $15

WHITE HOUSE GRILL | 208.777.9672

For a taste of the Mediterranean, drinking ouzo and eating a crazy amount of garlic, just drive to Post Falls to be with us. POST FALLS

620 N. Spokane St. | Mon-Thu, 11 am-10 pm; Fri-Sat, 11 am-11 pm; Sun, 11 am-10 pm

FIRST COURSE

SECOND COURSE

Patates Kizartma Fried potatoes smothered in lots of garlic, olive oil, lemon vinaigrette and chili flakes

Grilled Halibut Marinated halibut grilled and topped with Baklava lemon basil aioli, served over a bed of tangy red cabbage Chocolate Martini with garlic green beans and seasoned rice

Turkish Cigars Spinach and feta wrapped in filo dough and flash-fried

Isabella Chicken, cheese-filled tortellini, red bell peppers and sun-dried tomatoes tossed in homemade pesto sauce and feta cheese

Tara Caesar romaine lettuce with tomatoes,red onions,house made croutons tossed in ceaser dressing and Buftek Flat iron steak marinated, grilled and served with topped with feta patates Kizartma and garlic green beans

MEDITERRANEAN

THIRD COURSE

Tiramisu

DRINK LOCAL Laughing Dog Alpha Dog IPA $3

Tue-Fri 11:30-Close Sat-Sun Brunch 9am-2pm Sat-Sunday Supper 4pm-Close

WILD SAGE BISTRO | 509.456.7575

Regionally sourced Northwest cuisine, using local ingredients at their peak. DOWNTOWN SPOKANE

916 W. Second | Daily; open at 4 pm

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Northwest Cod and Clam Chowder Fresh Pacific cod, roasted sweet corn, poblano chili, fresh herb, Yukon potato, sherry-cream finish

Columbia River Steelhead Crispy pan fried, Meyer lemon glaze, chive beurre blanc, tomato-caper relish, quinoa-wild rice blend

Vanilla Bean Crème Brûlée Creamy custard base topped with caramelized raw sugar

Bistro Greens Bouquet Organic sweet spring mix Pork Shank Osso Bucco Slow-braised pork shank, wrapped in English cucumber, honey-balsamic vinaigrette, aromatic veal demi-glace, white cheddar grits, horseradish roasted blueberries, fresh goat cheese gremolata Chickpea Cakes Green garbanzo batter, crispy fried, spiced tzaziki, tomato-caper relish

Quinoa-Black Lentil Cakes Palouse lentils, toasted walnuts, mushroom tomato ragu, Pecorino-Romano, sautéed wild mushrooms and greens

Callebaut Chocolate-Hazelnut Tart Ganache and caramel layer, mascarpone-caramel whipped cream

DRINK LOCAL Emvy Cellars Veba Rouge and Robert Karl Cellars Claret, wine flight $10

Overlooking the Spokane River and Riverfront Park. 303 W. North River Dr. | Daily, 5-10 pm SECOND COURSE

Asian Infused Fried Calamari Golden fried calamari tossed with fresh cilantro, banana peppers, crispy garlic, serrano peppers, sesame seeds and a garlic chili hoisin sauce

Cedar Plank Salmon Wild-caught salmon, smoke brined Crème Brûlée A rich custard base topped with a and served with a black quinoa with Oregon goat cheese, contrasting layer of hard caramel fresh vegetable medley and an apricot molasses jus Chocolate Mousse Creamy, silky and smooth Western Buffalo Burger Half-pound patty, chipotle DRINK LOCAL mayo, lettuce, caramelized apple, pepper bacon and Robert Karl Claret $8/glass pepper jack cheese. Served with fries St. Louis BBQ Ribs Mesquite rubbed half rack, slow smoked and braised in IBC Root Beer. Served with a guava mango chipotle BBQ glaze and cilantro slaw

NORTHWEST CUISINE

FIRST COURSE

Deviled Egg Trio Cheddar, bacon and short rib

WE’VE RELOCATED! 2013 E 29th

WINDOWS AT RED LION HOTEL AT THE PARK | 509.326.8000 DOWNTOWN SPOKANE

NOW WITH A FULL BAR

THIRD COURSE

NEW Small Plates on the Lunch and Dinner Menus!

Call & Make Your Reservations Today!

509.448.0887 2013 E 29th Ave., Spokane Mon-Thur 8AM till 9PM | Fri 8AM till 10PM Sat 9AM till 10PM | Sun 9AM till 8PM

RestaurantsSpokaneWa.com

INLANDER RESTAURANT WEEK 2016 55

BYPASS THE GROCERY STORE ON YOUR WAY HOME TONIGHT.

3-course meals from $19 - $29. Individuals, families and taste buds welcome. February 26 - March 6.

Black & Bleu

Miso-Glazed

Hawaiian BBQ Plum

Organic Wild Boar

Beef Medallions

Hawaiian Mahi Mahi

Chicken

Sausage

restaurantweekspokane.com • 800 899 1482 • davenporthotel.com

56 INLANDER RESTAURANT WEEK 2016

Pineapple Teriyaki Salmon

Icy Delights 40 Below introduces Spokane to a new frozen dessert trend BY CHEY SCOTT

t’s not quite like ice cream, nor in the same class as frozen yogurt. The closest comparison might be shaved ice, but a similarity in texture and flavor isn’t found there either. Snow fluff — also called snow ice or shaved snow — is a dessert trend with Asian origins that’s now made its way from down in Southern California up to the Inland Northwest with the arrival of 40 Below in the Five Mile Shopping Center. Owner Charlie Greer, who debuted the business in mid-December, became obsessed with snow fluff after trying it for the first time while visiting family in the Los Angeles area more than a year ago. ...continued on next page

Strawberry snow fluff at 40 Below. KRISTEN BLACK PHOTO

FEBRUARY 25, 2016 INLANDER 25

FOOD | OPENING

40 Below’s Noah Preedy serves the dessert made with hemp milk. KRISTEN BLACK PHOTO

“ICY DELIGHTS,” CONTINUED...

Corner of Post & Sprague

poststreetalehouse.com • 509.789.6900

26 INLANDER FEBRUARY 25, 2016

“It’s all I could talk about for months after I got home,” Greer recalls. “So we set out to figure out how to Americanize it. Ours isn’t traditional snow fluff that you’d find at Asian food places, which is often flavored more with bean curd and things.” It’s not ice cream, it’s not froyo — so what is snow fluff? Greer says there are many types of ingredients used to make the lightweight, creamy treat. A special machine used just to make snow fluff freshly shaves the layered, frozen delight into a customer’s cup. At 40 Below, it’s made using frozen hemp milk. Its texture is lighter on the tongue than ice cream, but still sweet and creamy. Other snow fluff vendors may use dairy or soy milk. After trying several types, Greer found the best results with hemp milk, which he then flavors with real ingredients rather than artificial powders. Those flavors are mixed in before freezing the milk at negative 40 degrees, hence the business name. “Literally, whatever flavor you pick, that’s what it is, that’s what we mix in,” Greer says. “We purée our own fruits; if it’s coffee, we cold-brew it in the back.” Greer also asserts that his snow fluff is low in sugar content and somewhere between 40 and 90 calories per standard serving, depending on the flavor. Customers can choose from a variety of toppings, like fresh fruit and cookie crumbles, along with drizzled syrups. If 40 Below’s snow fluff sounds too chilly, on the other end of the sweets spectrum the shop also serves hot chocolate, with more than 20 flavors to choose from. “The idea is that everyone does flavored coffee, and no one does that with hot chocolate,” Greer says. “You can get a peppermint- or hazelnut-flavored hot chocolate, but we went and said, ‘Well, I wonder how many flavors we can do?’” Popular combinations are cheesecake with berry syrups and orange habanero. Just weeks after opening, Greer faced what would be a setback to any business owner when a man held his son, who was working at the time, at gunpoint and demanded all the cash from the register. Since most customers that day had paid with cards, the suspect (who was apprehended later that night) didn’t get away with much cash, Greer says, but it definitely shook up his son. All the local media attention about the robbery, however, brought them extra, unexpected business so soon after opening As far as Greer knows based on the research he did before opening 40 Below, it’s the only place selling snow fluff in the Spokane area. He hopes to eventually expand, possibly opening a second location in Spokane Valley.  40 Below • 1902 W. Francis, Suite 125 • Open Mon-Fri, 2-9 pm; Sat, noon-9 pm; Sun, 2-9 pm • facebook.com/40Below0 • 381-5172

FOOD | OPENING

Local Legacy Heritage Meats adds a bevy of smoked goodness at their North Idaho retail outlet BY CARRIE SCOZZARO

he sign outside Heritage Meats says “Farm to Table.” That’s important to Rob Egusquiza and his brother, Yon, who started the Hayden, Idaho, retail shop on the corner of Government Way and Honeysuckle Avenue last fall. “If we don’t make it, we go find it,” says Rob. In addition to local beef, pork and lamb — by the pound, packaged, and even precooked — Heritage Meats features regional products ranging from honey and jams to wine and beer. “I’m always trying to get people’s product in who aren’t able to get their product out there,” says Rob. Originally from Boise, the Egusquiza brothers relocated to the Hayden area while in their 20s. Yon attended the University of Idaho, while Rob started Hull Hog Farms in Tonasket, Washington, with stepbrother David Howard. Hull Hog supplies the nearly 30 pork items

on the menu: chops, ribs, bacon, jerky, sausage, ham and even smoked hocks. With their on-site smoker going Wednesdays through Saturdays, Heritage has added lunch specials, like a smoked pork sandwich with chips ($7) or flanken-style short rib sandwich ($8). You can also order smoked meat to go, along with filling your growler with regional beers. Home cooks will appreciate row upon row of rubs, sauces, seasonings and accoutrements for any kind of meat and heat-tolerance level. Egusquiza is particular about his sources. The pork from Hull Hog, as well as beef sourced from Okanogan ranches neighboring his farm, are antibiotic and hormone-free. His pastureraised pigs are fed on non-GMO barley fodder, while the beef is either 100 percent grass-fed or grass-fed and finished on non-GMO grain. Once you’ve gone whole hog with this type of business, doing custom orders is no sweat. Heritage can get you a quarter to a whole side of beef and half a pig or whole lamb, and they’re even considering a delivery service. Heritage Meats also sells lamb from Montana, eggs from Outlaw Farms in Post Falls and cheese from Brush Creek Creamery in Deary, Idaho. “As long as I’m familiar with their practices,” says Rob, he’ll try them in the store.  Heritage Meats • 8827 N. Government Way, Hayden • Open Mon-Fri, 10 am-8 pm; Sat, 10 am-7 pm; Sun, 10 am-5 pm • facebook/OKBCustom • 208-449-6150

Car Rental % 10 ff! O PROMO CODE INL10

Thrifty features a wide selection of rental vehicles as Special Promotion Discounted Rental Rates.

If you love the cars we rent, you’ll love the cars we sell! PROMO CODE INL250 for a $250 discount Stop by and see one of our friendly car salesmen today! Car sales available at the Spokane and Coeur d’Alene locations.

Book your vehicle at ThriftySpokane.com or call one of our rental locations:

Spokane Int'l Airport • 509-838-8223 Spokane Valley • 8022 E. Sprague • 509-924-9111 North Spokane • 6418 N. Wall • 509-482-7716 Coeur d’Alene • 1503 N. 4th • 208-765-2277 Sandpoint, ID • 31466 Hwy 200 • 208-755-7909 Bernie’s Detail Shop • 8014 E. Sprague • 509-892-2080

CENTENNIAL CELEBRATION FRIDAY, MARCH 4th 5 p.m. – 8 p.m. Centennial Exhibit Chris Bovey | John D. Moore

OPEN TO THE PUBLIC & FREE TO ATTEND!

SATURDAY, MARCH 5th 3 p.m. - 7 p.m. Live Music featuring Roger Dines | Darin Hildebrand Devin Manskey y

Tours; documentary film; and the unveiling of Steam Plant’s Barley Wine and Centennial Malbec and Pinot Gris by Latah Creek

y 4:00 p.m.

Commemorative Presentation

159 S. Lincoln St., Spokane WA steamplantspokane.com

FEBRUARY 25, 2016 INLANDER 27

Feel-Good Formula Eddie the Eagle aims for little more than every underdog-story bullet point BY SCOTT RENSHAW

hy are movies about inspirational stories generally so uninspired? In a way, that’s a question with an obvious answer. Formulas are formulas for a reason: because they work. Hell, movie reviews often have a formula, too, and it would be more than slightly disingenuous not to acknowledge the value of certain basic elements in providing structure and shape. But what Eddie the Eagle reminds us is that when it comes to a feel-good story like this one, execution of those basic elements matters — especially if it’s a true story where an audience already knows the outcome. If you’re going to trot out every familiar plot and character beat, you’d better deliver them with some pizazz. Instead, we get: The “make your protagonist likable” backstory. Eddie the Eagle opens in 1973, showing English schoolboy Eddie Edwards dreaming big about some day being an Olympic athlete, despite a childhood con-

28 INLANDER FEBRUARY 25, 2016

dition that required him to wear a leg brace. As Eddie around he’s playing Bronson Peary, a one-time hotshot (Kingsman: The Secret Service’s Taron Egerton) reaches ski jumper who missed his shot at glory by not maxiadulthood, his enthusiasm doesn’t wane even remotemizing his potential, and is now drinking too much ly, even as he cycles through various possible sports while working as a snowplow operator at the German — in an amusing montage that finds him sampling facility where Eddie starts his ski-jump training. Jackhurdles, pole vault and javelin, among others — on man’s an appealing enough performer, but it’s hard to the way to trying out downhill skiing. Egerton throws shake the sense that he’s on autopilot here, growling himself into Eddie’s goofy single-mindedness, doing at Eddie’s plucky refusal to quit on his way toward his best to provide some spark to a milk-drinking nice grudging respect for his new student and, naturally, his guy whose single defining quality is his gumption. And own shot at redemption. mere gumption wears out its welcome after a while. The training montage. Does Eddie gradually imThe obstacles, both benign and malignant. prove after initially demonstrating comical ineptitude? While he’s a hopeful for the British Olympic downhill Yes. Yes, he does. skiing team in the 1988 Calgary Games, Eddie is ultiThe Big Finish. Eddie the Eagle quite naturally mately rejected by the British federation — the decision builds towards Eddie’s qualification for and particithat eventually steers him toward the far-less-carefullypation in the Calgary Olympics — only a year after overseen ski jumping — because he’s not the right sort taking up the sport — where he became something of a for a team that needs to maintain folk hero for his sheer enthusiasm EDDIE THE EAGLE an appealing image for sponsors. at simply being there. That might Rated PG-13 Class issues pop up more than have been an interesting angle Directed by Dexter Fletcher once in Eddie the Eagle — he’s esfor the movie to take, as Eddie Starring Taron Egerton, Hugh Jackman, Jo Hartley somehow reminded people that sentially hazed by posh Olympic teammates in Calgary, and denied the spirit of the Olympics could admission to the team lunch — but the screenplay by involve respect for how amazing it was just to be an Simon Kelton and Sean Macaulay isn’t particularly inOlympian. But, just like the notion of Eddie’s opportuterested in digging into the idea that Eddie was daring nities being limited by his social class, that idea barely to dream bigger than his circumstances of birth should makes a cameo appearance. Eddie the Eagle shows permit. Indeed, they almost make a bigger villain out almost as much determination as Eddie himself, but of Eddie’s father (Keith Allen), who repeatedly tries to it’s a determination not to find a unique through-line steer his son towards practical work like plastering, as for this story. He’s an underdog, and we get a chance fathers are required by law to do. to root for him, and beyond that, everyone’s work is A down-on-his-luck coach with something to done here. prove. This type of character is so prevalent — includPictures of the real-life Eddie the Eagle. We ing Jason Sudeikis playing one in the current release get it: This was a true story. Seriously, whoever is Race — that Hugh Jackman has already played pretty responsible for popularizing this obligatory postscript much the same character in Real Steel. This time material has a lot to answer for. 

FILM | SHORTS

OPENING FILMS ANOMALISA

From the mind of Charlie Kaufman (Adaptation, Eternal Sunshine of the Spotless Mind) comes this stop-motion animation film about a self-help author who suddenly sees everyone as the same male figure with the same voice, regardless of who they are. When he finally hears a female voice, he wakes up. Nominated for a Best Animated Feature Oscar. At Magic Lantern. (MB) Rated R

EDDIE THE EAGLE

Michael “Eddie” Edwards was cut from every sports team he ever joined. Little did the British ski jumper know, he would make a historic and improbable performance during the 1988 Winter Olympics in Calgary. Based on the true story of the British athlete, Edwards teams up with old-time jumper Bronson Peary (Hugh Jackman) to train for unexpected success. (MM) Rated PG-13

GODS OF EGYPT

Inspired by Egyptian mythology, this action-adventure film follows mortal hero Bek (Brenton Thwaites) in his quest to save the world and free his love interest. Along the way, he recruits the help of god Horus (Nikolaj

Coster-Waldau) to take down Set (Gerard Butler), the god of darkness, who has seized power in Egypt and ruined peace. Intense battles between the them and Set lead to entering the afterlife and unusual places, culminating in an epic battle to end all battles. (CS) Rated PG-13

Driving the Future

Today

August 2016

THE LADY IN THE VAN

Based on the true story of eccentric Miss Shepherd (played by beloved British actress Maggie Smith) in Alan Bennett’s story, a temporary visit turns into 15 years when she first parks her van in Bennett’s London driveway. At first he hesitantly allows this as a favor, but soon a relationship is cultivated that permeates and changes both of their lives. (CS) Rated PG-13

TRIPLE 9

It’s bank heists and bullets galore as cop duo Marcus Belmont (Anthony Mackie) and Chris Allen (Casey Affleck) team up to keep notorious gangster Irina Vlaslov at bay after a broad-daylight robbery in downtown Atlanta. Belmont and his crooked ways put Allen down as a pawn to pull off another one of Vlaslov’s heists. (MM) Rated R

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NOW PLAYING 45 YEARS

Just one week before their 45th wedding anniversary, Kate Mercer (Charlotte Rampling) and Geoff Mercer (Tom Courtenay) are happily planning their big anniversary party. Their rock-solid marriage is suddenly tested when Geoff receives a letter telling him the body of his past girlfriend and first love has been found preserved in the ice of the Alps, where she died 50 years before. As the wedding anniversary party arrives days later, this news produces marital drama that can change everything. (CS) Rated R

THE BIG SHORT

Adapting Michael Lewis’ nonfiction book with Charles Randolph, comedic director Adam McKay lays out the stories of the investment banking insiders — including fund managers Michael Burry (Christian Bale) and Mark Baum (Steve Carell) — who saw the mortgage collapse coming as early as 2005, and began to realize how much the game was rigged. (SR) Rated R BROOKLYN Saoirse Ronan’s lovely central performance as a fresh-off-the-boat Irish immigrant lifts Brooklyn’s perfectly pitched narrative of love and homesickness as the young woman learns to navigate her new life.

CAROL

Already at the top of numerous critics’ lists of 2015’s best films, Carol is a sweeping story of forbidden love

between two women — Carol Aird (Kate Blanchett) and Therese Belivet (Rooney Mara) — in 1950s New York City. Eleven years in the works, the historical drama carefully examines how repressive society was in response to homosexual relationships as Carol and Therese struggle to express their feelings while trying to hide their secret. (CS) Rated R

CREED

Donny is an angry orphaned teen, rescued from the foster-care system by the widow (Phylicia Rashad) of boxing legend Apollo Creed from the Rocky series. She has learned that Donny is the illegitimate son of her late husband and has decided to take responsibility for him — and that unique backstory of a tough kid brought into a life of privilege gives Michael B. Jordan the opportunity for a terrific performance. Donny then heads into the ring for a boxing career with help from his trainer, none other than Rocky himself (Sylvester Stallone, of course). (SR) Rated PG-13

DEADPOOL

In the latest installment of the Marvel Cinematic Universe, we find the redclad assassin Deadpool (Ryan Reynolds) seeking out a man named Francis (Ed Skrein) for his role he played in ruining his life. But we also see his former life as Wade Wilson, a wisecracking mercenary. (SR) Rated R ...continued on next page

Are you interested in preserving your piece of Spokane County or know of someone who might be? Spokane County Parks, Recreation & Golf Department is accepting new property nominations February 1st through April 30th, 2016 to be considered by the Conservation Futures Program for potential future purchase at fair market value. For more detailed information about the Conservation Futures Program, how we buy land, and how you can nominate your property for consideration, visit: www.spokanecounty.org/parks. You can also stop by our office at 404 N. Havana Street, Spokane, WA 99202 or call (509) 477-2188.

FEBRUARY 25, 2016 INLANDER 29

FILM | SHORTS

NOW PLAYING

CRITICS’ SCORECARD THE NEW YORK INLANDER TIMES

THE FINEST HOURS

In Disney’s most recent take on a historical event, a hurricane-force storm batters the U.S. Coast Guard’s SS Pendleton tanker ship into two pieces with more than 30 sailors taking refuge in the sinking stern. Bernie Webber (Chris Pine) and three other men embark on a rescue mission with all odds against them. (MS) Rated PG-13

HOW TO BE SINGLE

After graduating from college, Alice (Dakota Johnson) leaves her boyfriend Josh and moves to New York City for a new job and fresh start. Robin (Rebel Wilson), a lively co-worker who enjoys one-night-stands and partying, shows Alice how to navigate the city and enjoy nightlife. Alice quickly picks up a lot — how to meet men, get free drinks and celebrate the joys of single life. (CS) Rated R

KUNG FU PANDA 3

Jack Black returns to voice the titular martial arts master, Po, and this time around he’s tasked with teaching sweet fighting skills to his crew, the Furious Five. And not a moment too soon, what with an evil, horned spirit named Kai (J.K. Simmons) threatening to steal the chi of every kung fu master in China. (KJ) Rated PG

OSCAR NOMINATED SHORT DOCUMENTARIES

Get a look at all the short non-fiction films up for Academy Awards only at the Magic Lantern. The documentaries are presented in two different screenings, each less than 90 minutes. (MB)

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30 INLANDER FEBRUARY 25, 2016

PRIDE AND PREJUDICE AND ZOMBIES

Think Jane Austen with a mix of newage zombie apocalypse twist. Based on a parody novel by Seth GrahameSmith (and listed as co-authored by Jane Austen), the 19th century tangled love story of two lovers from different classes must do all they can to survive a zombie apocalypse caused by the Black Plague. Will love of the heart trump love of brains? Rated PG13. (MM)

RACE

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Based on the true story of Olympian Jesse Owens, Race follows the events that lead him to international fame by winning gold in the 100 meter, 200 meter, long jump and 4x100 meter relay in Berlin, 1936. As a black American athlete

METACRITIC.COM (OUT OF 100)

Son of Saul

The Witch

Room

Star Wars: The Force Awakens

The Big Short

The Revenant

The Finest Hours

DON’T MISS IT

HAIL, CAESAR!

The latest offering from the Coen brothers features an all-star cast including George Clooney, Josh Brolin, Jonah Hill, Scarlett Johansson and Channing Tatum. Set in 1950s Hollywood, the film follows “fixer” Eddie Mannix (Brolin) as he tries to find out what happened to Baird Whitlock (Clooney) who disappeared during the filming for epic Hail, Caesar! (CS) Rated PG-13

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in the presence of Germany’s leader Adolf Hitler, Owens’ achievements served as a blow to Hitler’s racist claims and actions. (MM) Rated PG-13

THE REVENANT

Director Alejandro González Iñárritu, fresh off the success of Birdman, returns with this period drama featuring Leonardo Di Caprio as Hugh Glass, a guide in the Western wilds of the early 1800s who is attacked by a bear and has to cling to life and crawl back to safety. The problem with Iñárritu’s visual pyrotechnics are that although he seems to be making sure that audiences appreciate the gritty realism of it all, he also wants to make sure they know they’re watching a movie. (SR) Rated R

RISEN

Looking for Jesus? So is Roman military dude Clavicus (Joseph Fiennes) and his trusted aid Lucius (Harry Potter’s Tom Felton). Risen, the newest theatrical rendition of Jesus’ resurrection, is a Biblical tale with a whodunit twist. The race to find the answer to the Messiah’s whereabouts will challenge the concrete beliefs and values that were previously held by Clavicus and his side-kick, as they embark on one of the most wellknown manhunts in history. (MM) Rated PG-13

ROOM

Jack lives with his mom (Brie Larson) in Room (no “the”), the only place on earth the 5-year-old has ever known. Room is a dingy toolshed supplied with nothing more than life’s essentials (a single bed where they both sleep, a toilet, dilapidated fridge, ancient TV and unreachable skylight) where Jack and Ma go through their daily regimen of washing, exercising, reading, eating, etc. On Jack’s fifth birthday, his mom decides to tell her son about the outside world… and hope for a life outside of Room. At Magic Lantern (MB) Rated R

SON OF SAUL

Saul is a prisoner in a Nazi concentration camp and is tasked with working in the gas chambers. When he tries, but fails, to help a young boy survive the ordeal, he becomes convinced the boy was his son. The psychologically impacting film has been nominated for an Oscar. At

WATCH IT AT HOME

SKIP IT

Magic Lantern on 2/26 (MB)

SPOTLIGHT

In 2001, the Boston Globe editor-inchief Marty Baron (Liev Schreiber) asked the paper’s “Spotlight” investigative news team — Walter “Robby” Robinson (Michael Keaton), Mike Rezendes (Mark Ruffalo), Sacha Pfeiffer (Rachel McAdams) and Matt Carroll (Brian d’Arcy James) — to turn their attention to the case of a Catholic priest accused of sexually abusing several children. And as they begin digging — at first reluctantly — into the case, they discover that the Catholic Archdiocese of Boston might be engaging on a massive scale in hushing up cases of abusive priests. (SR) Rated R

STAR WARS: THE FORCE AWAKENS

If you are reading this, we assume you are just now learning of this film’s existence here on the 33rd page of our venerable publication and not from the marketing you may have seen on a cereal box, bottle of brake fluid or tube of hemorrhoid cream in your household. The seventh installment of the franchise is the biggest yet, full of all the big scifi visuals we’d expect from new director J.J. Abrahams. (MB) Rated PG-13

THE WITCH

In the mid 1600s, a family has been banished from a New England settlement and have set up a farm alone on the edge of an ominous forest. William (Ralph Ineson), his wife Katherine (Kate Dickie) and their five children try to scratch out subsistence. Then their infant son, Samuel, disappears while in the care of oldest daughter, Thomasin (Anya Taylor-Joy), and the family gradually comes to suspect that some dark force is threatening both their lives and their souls. (SR) Rated R

ZOOLANDER 2

In 2001, we saw Zoolander and Hansel as arch enemies in the world of high fashion. Now, in 2016, America’s favorite super model Derek Zoolander (Ben Stiller) returns with rival Hansel (Owen Wilson) to team up with hot-shot Valentina (Penelope Cruz) to fight an international conspiracy to kill the world’s most beautiful people. (MM) Rated PG-13 

FILM | OSCARS

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Fri/Sat: 1:00, 3:00, 7:30 Sun: 11:30 (am), 1:45, 4:00 Mon-Thu: 2:00, 6:15 ROOM (114 MIN) *last week! Fri/Sat: 5:15 Mon-Thu: 4:00 25 W Main Ave • 509-209-2383 • All Shows $8 www.magiclanternspokane.com

The Revenant is the Vegas odds favorite to take home Best Picture at the Oscars on Sunday.

No Golden Statues

Spokane

Imagining a world without the Academy Awards AIRWAY HEIGHTS

BY MIKE BOOKEY

ould the art of film continue if there were no Academy Awards? Or, for that matter, Golden Globes, Screen Actors Guild or BAFTA awards? Or the honors announced on your neighbor’s YouTube channel? Of course it would. That said, movies as we know them need awards. First, no matter how much controversy — warranted or otherwise — surrounds the Oscars each year, people love hosts in tuxedos making bad jokes and stars with thousand-dollar hairdos thanking their agents. Awards shows are as ingrained in our culture as baseball and credit card debt. Also, the box-office bump resulting from nominations and wins at the Oscars is built into Hollywood’s bottom line. This year, Deadline.com estimates a 95 percent increase in sales for Best Picture nominees between the announcement of Oscar nominations in mid-January and the Oscars on Sunday. For a lower-budget sneaker film like Room, the increase could be as much as 200 percent. So we know what we like about the Oscars, but do we, as moviegoers, need them? The vast majority of us don’t mind having the nominations to fall back on when we’re deciding how

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The

YARDS

to spend our precious $12 and two hours at the theater. Even if we won’t admit it, a lot of us enjoy the quality assurance an Oscar nomination or win lends to a film. But what about the excellent films that weren’t nominated? They don’t get that bump. That’s why those trying to downplay the total absence of minority actors and filmmakers in the mix this year (and last) are missing the point. It’s already exceedingly difficult to even get a film starring people of color produced, let alone see it nominated for an Oscar. This is the downside of the Oscars — they can make it harder for Hollywood to cure its existing flaws. If there were no awards, we’d still see the Revenant, the Vegas odds leader for Best Picture, because the Big Movie Marketing Machine tells us we must. We saw the new Star Wars en masse, though its Oscar nominations were only on the technical side. But we probably wouldn’t flock to the gorgeous Brooklyn or take a look at the slightly wonky Spotlight, which could pull an upset for Best Picture, without a little extra push from the nominating committee. The Oscars are not perfect, and they’re far from necessary. But they’re not going anywhere. 

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THE REVENANT

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STAR WARS: THE FORCE AWAKENS

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FEBRUARY 25, 2016 INLANDER 31

32 INLANDER FEBRUARY 25, 2016

SWEETHEART

SENSATION How Haley Young, a Spokane-based hair stylist and singer, fell into writing tunes for TV shows BY LAURA JOHNSON

er performance is canceled tonight, but not everyone got the Facebook event message. Throughout our interview, people keep wandering through the Saranac Commons expecting to hear Haley Young sing. She chats with her uninformed fans, apologizes profusely and thanks them for coming out to support her. She knows these folks from her volleyball league, or from styling hair. They’ll all have to come to her next show, she says. In Spokane for 12 years now, Young seemingly knows everyone in the room, whether they were here for her show or not. With voluminous brunette curls, bright green eyes and an easy smile, she lights up a stage. But it’s only in the past few years, specifically the past year, that music has become a main part of the 31-year-old’s life.

Unlike most local musicians who make money performing or teaching music, Young has recently fallen into publishing music. Of her first two published songs, co-written with Jay Condiotti, one was picked up for a spot on Amazon’s original series Hand of God and the other was on BBC’s Orphan Black. It was only a few years ago that she first sang somewhere other than in front of a church (although

she did audition for American Idol as a teen). And then, the right people listened.

PUSH PLAY

Three years back, the First Friday entertainment had canceled at the hair salon where Young worked. Two hours before guests were due to arrive, she volunteered to sing, enlisting her mother’s help as accompanist. “In that moment, I figured I had nothing to lose,” Young recalls. The one performance led to gigs with local musician Dan Conrad — who heard Young belt out her heart that night — and Conrad’s band the Urban Achievers. After two years with Conrad, Young stepped away to focus on her hair business (she ...continued on next page

Haley Young and writing partner Jay Condiotti play (covers and originals) all over Spokane as a duo and with multiple bands.

FEBRUARY 25, 2016 INLANDER 33

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MUSIC | LOCAL SCENE “SWEETHEART SENSATION,” CONTINUED... owns a chair at Be Loved Salon). In her first show back at Zola, Condiotti, a music writer and producer visiting from L.A., was in the audience. In awe of Young’s soaring vocals, he reached out immediately and invited her to sing on a commercial recording he was making in Spokane. “I needed a singer and I was planning on using someone from L.A.,” Condiotti says. “She was really good. She did an amazing job.” “I can honestly say I sang two lines of ‘That’s the way / a huh a huh / I like it / a huh a huh,’” Young says. “We did it in two takes, I got a couple hundred dollars and I was out. I thought, ‘This is amazing.’” On a whim, Condiotti moved to Spokane. Already established in the L.A. music scene, he says he decided he could work from anywhere. After two more recording sessions with Young, he casually asked her about songwriting. She had notebooks and sticky notes and voice recordings full of songs all over her house, but she’d never shown them to anyone. Facing her fear, Young came in with a verse, which went on to become their first song (written along with Jason Lucas), “VooDoo Doll.” Last year she signed a contract with Crucial Music, a music library company in Los Angeles that facilitated their songs’ sale. Crucial Music operations manager Dan Waldkirch says that the decade-old company takes only 10 percent of all submissions. Currently their roster runs between 2,000 and 3,000 musicians, with Condiotti being one of their first artists and Young one of their newest. “We’re looking for great productions and performances. We’re always looking for a strong vocal hook,” Waldkirch says. “Anyone can go on our website and submit, but the hard part is to get your music sounding good enough for us to take it.” Once a song is selected and catalogued, music supervisors for TV networks and films select what they want. Fifty percent of the revenues go to Crucial, the other 50 percent to songwriters. “People told me I needed to be careful, I’d just met Jay and was signing contracts,” Young says. “But in my short time doing music, I know that Jay is a tender, pure heart. I’m nice, but not naïve. It’s easy making music together and what we’re doing, I want to keep doing a long time.”

THE VOICE

Young says her voice is husky and soulful because it’s always sounded that way — even when she was 4 years old and singing “God Bless America” in front of her parents’ congregation. “I didn’t know there was other music besides gospel,” Young says. “When I was young, people said I sounded like I was trying to be black. What does that mean? I have a specific genre of music I can just feel in my soul. My singing is one thing that just comes naturally.” Her parents were nondenominational missionaries, bouncing between Oregon, Las Vegas and finally, Chattaroy. Young attributes her friendliness to always having to meet new people. But Spokane is now the place she wants to stay — doing hair, singing and writing. “Spokane is my home,” says Young, who’s married to KXLY reporter/weekend anchor Aaron Luna. “This place is on the brink of blowing up artistically, and I want to be here when it does.” Young admits she is insanely busy with work and music. She says she doesn’t have time to run a social media page or website for her music. For any performance gig she’s offered, from bars to high-profile local charity dinners, people hear about her through word of mouth. She often has to say no. “People ask me, ‘Why you? You haven’t done this long.’ And the true, honest key is fueling what makes your soul happy,” Young says. “You can’t want to be famous. You find that inner love. It’s talent mixed with your attitude and meeting the right people. At this point, it wouldn’t matter what I did. I’m feeling so blessed.”  Haley Young and the Bossame play every Wednesday night at Zola.

34 INLANDER FEBRUARY 25, 2016

MUSIC | CLASSIC ROCK

Even the Beatles were inspired by Bach. ALISSIA BLACKWOOD PHOTO ILLUSTRATION

Rock and Bach

With the Northwest Bach Festival in full swing, we take a look at the musicians influenced by the greatest Baroque composer of all time BY LAURA JOHNSON

ohann Sebastian Bach died 266 years ago. Yet here we are still discussing his music, as centuries later, Bach’s works continue to influence not just modern classical composers, but also rock, metal and pop artists. Bach’s music is old, but never outdated. With the celebratory Northwest Bach Festival underway — it began Feb. 23 and runs through March 6 — we wanted to take a look at the musicians who were especially inspired by the German composer, although it could be argued that all of today’s music has in some way been influenced by Bach.

THE BEATLES

It turns out the greatest band of all time took direct inspiration from Bach in their song “Penny Lane.” The tune’s virtuosic piccolo trumpet solo was written after Paul McCartney watched a televised BBC performance of the Brandenburg Concerto No. 2. Of course, the song, included on the U.S. version of Magical Mystery Tour, also allegedly was inspired by LSD.

SEBASTIAN BACH

So what if his real name is Sebastian Philip Bierk? The Canadian musician (who also had a small stint on Gilmore Girls) doesn’t have any songs directly inspired by the elder Bach, but his high-speed metal guitar skills take some influence directly from daring Baroque concertos.

JEM/SWINGLE SINGERS

Not to be confused with Jem and the Holograms, this Welsh songstress had her minute in the spot-

light in the mid-aughts with her single “They,” which was featured on soapy shows like The OC and Grey’s Anatomy. The song’s looping, haunting bell instrumentation under Jem’s vocals was sampled directly from the jazzy Swingle Singers version of Bach’s Prelude in F minor.

LED ZEPPELIN

If you’re capable of playing Bach’s Bourrée in E minor from his Lute Suites on your guitar, then naturally, you’re going to do so as flamboyantly as possible. In the early ’70s, with stadiums full of screaming fans watching his flaming fingers during the now-famous guitar solo on “Heartbreaker,” Jimmy Page expertly played excerpts from Bach’s tune — because he could.

TENACIOUS D

Whatever you think about the failed (yet highly underrated and ridiculously amazing) film Tenacious D and the Pick of Destiny, note that the featured song “Classico” included Bach’s Bourrée in E minor. No doubt, Bach would be proud to be a part of a medley with the endearing lyrics “Rocking and f---ing rolling / and f---ing rocking / and f---ing rolling.”  Northwest Bach Festival, led by Artistic Director Zuill Bailey, through March 6 • Multiple events including Twilight Tour concerts (March 1 and 2) and Bach’s Lunch (Feb. 25 and March 3), with concerts at Barrister Winery (Feb. 26) and Hamilton Studio (March 4), among others • For the full schedule go to nwbachfest.com • 800-325-SEAT

FEBRUARY 25, 2016 INLANDER 35

MUSIC | SOUND ADVICE

BLUEGRASS BROTHERS COMATOSE

ften, there’s no style of music more joyful than bluegrass. Whether you’re talking traditional, Bill Monroe-style picking or “newgrass” experimentation, get certain musicians together with fiddles, banjos and mandolins and you have the makings of a sweaty night of smiles and stomping. San Francisco’s Brothers Comatose, led by brothers Ben and Alex Morrison, have been creating joyful noise and memorable nights for years, as opener for like-minded acts Devil Makes Three and Yonder Mountain String Band, and as headliners in their own right. With a new album, City Painted Gold, full of reflections on their beloved hometown’s evolution from art-loving freak show (in the best ways) to overpriced tech-worker magnet, the band is ready to live on the road for the next several months. — DAN NAILEN Brothers Comatose with the Easy Leaves • Mon, Feb. 29, at 8 pm • $12/$14 day of • All-ages • The Bartlett • 228 W. Sprague • thebartlettspokane.com • 747-2174

J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

Thursday, 02/25

ARBOR CREST WinE CELLARS, Fireside Music Series feat. Evan Denlinger ThE Big DippER, Thready Thursday with Amnea, Brotha Nature, Joel Gorman BOOMERS CLASSiC ROCk BAR & gRiLL, Randy Campbell acoustic show J BOOTS BAkERy & LOungE, The Song Project J BuCER’S COFFEEhOuSE puB, Open Jazz Jam with Erik Bowen BuCkhORn inn, The Spokane River Band J ChApS, Spare Parts COEuR D’ALEnE CASinO, PJ Destiny FizziE MuLLigAnS, Kicho ThE FLAME, DJ WesOne J kniTTing FACTORy, Papadosio, Cure for the Common LEFTBAnk WinE BAR, Dirk Schwartz MiCkDuFF’S BEER hALL (208-2096700), Monarch Mountain Band O’ShAyS iRiSh puB & EATERy, Open mic with Adrian and Leo ThE pALOMinO, DJ Perfechter RED ROOM LOungE, DJ Wax808 J ThE pin!, “Convergence feat. Christopher Hart, Eazz Muzic, Jennifer Kemple, Willie B. the MC, Stevie D., Queen B TiMBER gASTRO puB, Daniel Mills J univERSiTy OF iDAhO (208-8856111), Lionel Hampton Jazz Festival feat. Ignacio Berroa Quartet, Dee Daniels Quartet, Justin Kauflin Trio ThE viking BAR & gRiLL, The Crossing, Banish the Echo, North Fork zOLA, Boomshack

Friday, 02/26

ARBOR CREST WinE CELLARS, Fireside Music Series feat. Eric

36 INLANDER FEBRUARY 25, 2016

AMERICANA SAM OUTLAW

Neuhausser J ThE BARTLETT, The Round No. 16 feat. Vaughn Wood, Ben Jennings, Laura Read, Jan Francisco, Morgan Rose Lynch BEvERLy’S, Robert Vaughn J ThE Big DippER, Country Showcase - Writer’s Round feat. Levi Daniel, Robbie Walden, Courtney Biggs, Christy Lee, Erika Anderson, Kinsley BigFOOT puB, YESTERDAYSCAKE BOLO’S, Slow Burn BOOMERS CLASSiC ROCk BAR & gRiLL, Limosine J BuCER’S COFFEEhOuSE puB, Heather & the Soulmotions, Open Jazz Jam with Erik Bowen COEuR D’ALEnE CASinO, Ryan Larsen Band CuRLEy’S, Tell the Boys EAgLE’S LODgE, Sammy Eubanks FEDORA puB & gRiLLE, Carli Oskia

FizziE MuLLigAnS, Phoenix ThE FLAME, DJ WesOne iROn gOAT BREWing CO. (4740722), Nick Grow JOhn’S ALLEy, John Adam Smith J kniTTing FACTORy, Keys N Krates, Hermitude, Ganz J LAgunA CAFé, Just Plain Darin LEFTBAnk WinE BAR, Kari Marguerite LiBERTy LAkE COMMuniTy ThEATRE, Live Music Nights MAx AT MiRABEAu, Slow Cook-n MiCkDuFF’S BEER hALL, The Groove Black MOOSE LOungE, Dragonfly MuLLigAn’S BAR & gRiLLE (208765-3200), Pat Coast nAShviLLE nORTh, Luke Jaxon feat. DJ Tom nORThERn QuEST CASinO, Wishing Star Fundraiser feat. Ticking Time Bomb ALSO DJ Ramsin

iven the traditional country sounds bursting from the grooves of Sam Outlaw’s excellent new album Angeleno — the crying pedalsteel, the fleet-fingered fiddles, etc. — one might be surprised to learn of the artist’s sunny San Diego roots. Outlaw delivers what he calls “SoCal country,” a sound that touches on the traditional honky-tonk of Bakersfield’s Buck Owens as well as the later country-tinged California rock singers. To capture the “special sadness” and “shadow of loss” in his hometown, Outlaw recruited members of My Morning Jacket, Dawes, Punch Brothers and Linda Ronstadt’s band to make Angeleno, with guitar legend and producer Ry Cooder lending his skills to every track. — DAN NAILEN Sam Outlaw with Whitney Rose and Cursive Wires • Wed, March 2, at 8 pm • $8 • All-ages • The Bartlett • 228 W. Sprague • thebartlettspokane.com • 747-2174

nynE, DJ JG pEnD D’OREiLLE WinERy, The Powers RED LiOn hOTEL RivER inn, The Martini Brothers ThE RESERvE, Mudhelmet ThE RiDLER piAnO BAR, Dueling Pianos feat. Christan Raxter & Steve Ridler SEASOnS OF COEuR D’ALEnE, Ron Greene ThE ROADhOuSE, Stepbrothers TiMBER gASTRO puB, Daniel Mills J univERSiTy OF iDAhO, Lionel Hampton Jazz Festival feat. Tower of Power, Monty Alexander Trio, Hamp’s Club ThE viking BAR & gRiLL, Karma’s Circle zOLA, Uppercut

Saturday, 02/27 BARLOWS AT LiBERTy LAkE, Jan

Harrison, Doug Folkins, Pat Barclay J ThE BARTLETT, Barcelona, the Young Wild, Lavoy BEvERLy’S, Robert Vaughn ThE Big DippER, The Vaude Villains feat. Mirror Mirror and Dead Serious Lovers BigFOOT puB, YESTERDAYSCAKE BOLO’S, Slow Burn BOOMERS CLASSiC ROCk BAR & gRiLL, Limosine J BuCER’S COFFEEhOuSE puB, Dan Maher J CALypSOS COFFEE & CREAMERy, Chad Baker COEuR D’ALEnE CASinO, Ryan Larsen Band COEuR D’ALEnE CELLARS, Ron Criscione CuRLEy’S, Tell the Boys Di LunA’S CAFE, The Patrice Webb Trio EAgLE’S LODgE, Sammy Eubanks

NORTHERN QUEST CASINO, DJ Ramsin NYNE, DJ Ricki Leigh THE OBSERVATORY, Space Odyssey 2 feat. DJ Laika, DJ Pauliday OFF REGAL LOUNGE, Donnie Emerson & Nancy Sophia Duo  THE PALOMINO, Jennifer k, Brotha Nature, Ch3vyboy, Willie B The MC, Raw-B, T-Bird, Sage Tellah and COJO PEND D’OREILLE WINERY, The Wagoner Band RED LION HOTEL RIVER INN, The Martini Brothers REPUBLIC BREWING CO., February Fiesta feat. Milonga THE RIDLER PIANO BAR, Dueling Pianos feat. Christan Raxter & Steve Ridler  THE SHOP, Lyle Morse  THE PIN!, Starving Artists Party Spokane II hosted by the Crisis THE ROADHOUSE, Bobby Bremer Band  UNIVERSITY OF IDAHO, Lionel Hampton Jazz Festival feat. Cherry Poppin Daddies, Lionel Hampton Big Band with Warren Wolf and Barbara Morrison THE VIKING BAR & GRILL, Karma’s Circle ZOLA, Uppercut

Sunday, 02/28

 CALVARY SPOKANE (467-2860), Rend Collective COEUR D’ALENE CASINO, Kosh DALEY’S CHEAP SHOTS, Jam Night

Tuesday, 03/01

315 MARTINIS & TAPAS, The Rub FEDORA PUB & GRILLE, Tuesday Night Jam with Truck Mills THE JACKSON ST., DJ Dave JONES RADIATOR, Open Mic of Open-ness KELLY’S IRISH PUB, Arvid Lundin & Deep Roots LEFTBANK WINE BAR, Turntable Tuesday MIK’S, DJ Brentano RED ROOM LOUNGE, Tuneful Tuesdays w/ The Nates  RICK SINGER PHOTOGRAPHY STUDIO (838-3333), Danny Barnes, Jacob Navarro SWAXX, T.A.S.T.Y with DJs Freaky Fred, Beauflexx ZOLA, The Bucket List

$19.50

Where the Wild Things Live

VINCENT J. MUSI

 THE BARTLETT, Brothers Comatose (See story on facing page), The Easy Leaves  CALYPSOS COFFEE & CREAMERY, Open Mic EICHARDT’S, Monday Night Jam with Truck Mills LEFTBANK WINE BAR, Monday Night Spotlight feat. Carey Brazil RED ROOM LOUNGE, Open Mic with MJ The In-Human Beatbox ZOLA, Fusbol

Vincent J. Musi PHOTOGRAPHER For the longest time science could just never accept what most pet owners know - that animals think and feel. But proving that they have thoughts and emotions is a lot of what this work is about. -- Vincent J. Musi

TUESDAY, APRIL 19 7:00 PM

Wednesday, 03/02  THE BARTLETT, Sam Outlaw (See story on facing page), Whitney Rose, Cursive Wires  THE BIG DIPPER, I, the Breather. Forevermore, My Enemies & I, Deaf To, A Cryptic Ending EICHARDT’S, Charley Packard THE JACKSON ST., DJ Dave THE LANTERN TAP HOUSE, DJ Lydell LEFTBANK WINE BAR, Kori Ailene LUCKY’S IRISH PUB, DJ D3VIN3 THE PALOMINO, Open Mic THE RIDLER PIANO BAR, Open Jam SOULFUL SOUPS & SPIRITS, Open mic  THE PIN!, Bongzilla, Black Cobra, Lo Pan, Against the Grain THE PIN!, DJ Freaky Fred THE ROADHOUSE, Open mic  ZOLA, The Bossame (See story on page 37)

Coming Up ...

THE OBSERVATORY, Pine League, the Mondegreens, March 4 THE BIG DIPPER, The Camorra (the final performance), Itchy Kitty, Cutback Davis, March 5

Sufferfest:

700 Miles of Pain and Glory Cedar Wright

CLIMBER AND FILMMAKER

I believe that life is about collecting experiences and friends, not money and laurels.

TicketsWest.com 800.325.SEAT STCU MEMBERS SAVE 20% ON TICKETS!

-- Cedar Wright

SAMUEL CROSSLEY

Submit events online at Inlander.com/getlisted or email relevant details to getlisted@inlander.com. We need the details one week prior to our publication date.

Monday, 02/29

MUSIC | VENUES

 BUCER’S COFFEEHOUSE PUB, Open Jazz Jam with Erik Bowen, Thurs., 8 pm. BUCKHORN INN, The Spokane River Band, Thurs., 8 pm. COEUR D’ALENE CASINO, PJ Destiny, THE PALOMINO, Walking Corpse Syndrome, Thunder Knife CD Release with Ripchain, Concrete Grip, Project X, March 18, 7 pm-1 am. Join National Geographic explorers LIVE at the  KNITTING FACTORY, Breaking INB Performing Benjamin, March 18, 8:30 pm.Arts Center for spectacular THE FLAME, DJ Big Mike, Sat..of breathtaking images and presentation through April 2.behind-the-scenes stories. THE JACKSON ST., DJ Dave, Tues., Sat.. THE PALOMINO, DJ Perfechter, Thurs. Discounted and Sat..   CHATEAU RIVE, BowieFest 2016 Student Price: feat. Automatic Shoes TUESDAY, MARCH 8 vocalist Matthew7:00 Hughes, PM the ethereal duo, Stardust, Jan Francisco, members of the Camaros, DJ Pauliday, March 19, 6 pm. THE SHOP, The Rising Tide, March 19, 7-9 pm.  THE GATHERING HOUSE, Be Open Mic Night, NORTHERN QUEST CASINO, DJ Ramsin, 9 pm.

CALLIE SHELL

GET LISTED!

with VooDoo Church THE JACKSON ST., Tribute to Don Weise feat. Steve Starkey and the Spitfires  JONES RADIATOR, Von the Baptist, the Hague, Flannel Math Animal, William Alan LINGER LONGER LOUNGE, Open jam  THE PALOMINO, Blues and Jazz open jam TIMBER GASTRO PUB, AlgoRhythms  VALLEY ASSEMBLY OF GOD (9240466), Gloryband, Kevin Pace and the Early Edition ZOLA, Troubadour

SAMUEL CROSSLEY

FEDORA PUB & GRILLE, Harmony Clayton FIZZIE MULLIGANS, Phoenix THE FLAME, DJ Big Mike GARLAND PUB & GRILL, Hung Phat  THE GATHERING HOUSE (7472818), Be Open Mic Night HOPPED UP BREWING CO. (4132488), Nathan Chartrey THE JACKSON ST., DJ Dave JOHN’S ALLEY, Jeff Austin Band (formerly lead of Yonder Mountain String Band)  JONES RADIATOR, Dark White Light, Cold Blooded, Phlegm Fatale, and Why did Johnny Kill  KNITTING FACTORY, Nourish The Children Benefit Concert feat. The Backups, Angela Marie Project, Ras Omy K, Just Plain Darin LA ROSA CLUB, Open Jam THE LARIAT INN, Saddle Sore LEFTBANK WINE BAR, Nick Schauer with Friends MAX AT MIRABEAU, Kosta la Vista MICKDUFF’S BEER HALL, Ron Greene MOOSE LOUNGE, Dragonfly MULLIGAN’S BAR & GRILLE, Son of Brad NASHVILLE NORTH, Luke Jaxon feat. DJ Tom

315 MARTINIS & TAPAS • 315 E. Wallace, CdA • 208-667-9660 ARBOR CREST • 4705 N. Fruit Hill Rd. • 927-9463 BABY BAR • 827 W. First Ave. • 847-1234 THE BARTLETT • 228 W. Sprague Ave. • 747-2174 BIG BARN BREWING • 16004 N. Applewood Ln, Mead • 238-2489 THE BIG DIPPER • 171 S. Washington St. • 863-8098 BIGFOOT PUB • 9115 N. Division St. • 467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 227-7638 BLACK DIAMOND • 9614 E. Sprague • 891-8357 BOLO’S• 116 S. Best Rd. • 891-8995 BOOMERS • 18219 E. Appleway Ave. • 755-7486 BOOTS BAKERY & LOUNGE • 24 W. Main Ave. • 703-7223 BUCER’S COFFEEHOUSE PUB • 201 S. Main, Moscow • 208-882-5216 BUCKHORN INN • 13311 Sunset Hwy.• 244-3991 CALYPSOS • 116 E Lakeside Ave., CdA • 208665-0591 THE CELLAR • 317 E. Sherman, CdA • 208-6649463 CHAPS • 4237 Cheney-Spokane Rd. • 624-4182 CHATEAU RIVE • 621 W. Mallon Ave. • 795-2030 CHECKERBOARD BAR • 1716 E. Sprague • 535-4007 COEUR D’ALENE CASINO • 37914 S. Nukwalqw Rd., Worley • 800-523-2464 COEUR D’ALENE CELLARS • 3890 N. Schreiber Way, CdA • 208-664-2336 CRAFTED TAP HOUSE • 523 Sherman Ave., CdA • 208-292-4813 CRAVE• 401 W. Riverside Suite 101. • 321-7480 CRUISERS • 6105 W Seltice Way, Post Falls • (208) 773-4706 CURLEY’S • 26433 W. Hwy. 53 • 208-773-5816 DALEY’S • 6412 E. Trent • 535-9309 EICHARDT’S • 212 Cedar St., Sandpoint • 208263-4005 FEDORA PUB • 1726 W. Kathleen, CdA • 208765-8888 FIZZIE MULLIGANS • 331 W. Hastings Rd. • 466-5354 THE FLAME • 2401 E. Sprague Ave. • 534-9121 FOX THEATER • 1001 W. Sprague • 624-1200 GRANDE RONDE CELLARS • 906 W. 2nd • 455-8161 HANDLEBARS • 12005 E. Trent, Spokane Valley • 309-3715 HOGFISH • 1920 E. Sherman, CdA • 208-667-1896 IRON HORSE • 407 E. Sherman Ave., CdA • 208-667-7314 THE JACKSON ST. • 2436 N. Astor • 315-8497 JOHN’S ALLEY • 114 E. 6th, Moscow • 208-8837662 JONES RADIATOR • 120 E. Sprague • 747-6005 KNITTING FACTORY • 911 W. Sprague Ave. • 244-3279 LAGUNA CAFÉ • 2013 E. 29th • 448-0887 THE LANTERN TAP HOUSE • 1004 S. Perry St. • 315-9531 THE LARIAT • 11820 N Market St, Mead • 4669918 LA ROSA CLUB • 105 S. First Ave., Sandpoint • 208-255-2100 LEFTBANK WINE BAR • 108 N. Washington • 315-8623 LUCKY’S IRISH PUB • 408 W. Sprague Ave. • 747-2605 MAX AT MIRABEAU • 1100 N. Sullivan Rd. • 924-9000 MIK’S • 406 N 4th, CdA • 208-666-0450 MOOTSY’S • 406 W. Sprague • 838-1570 NASHVILLE NORTH • 6361 W. Seltice Way, Post Falls • 208-457-9128 NECTAR• 120 N. Stevens St. • 869-1572 NORTHERN QUEST • 100 N. Hayford • 242-7000 NYNE • 232 W. Sprague Ave. • 474-1621 THE OBSERVATORY• 15 S Howard • 598-8933 O’SHAY’S • 313 E. CdA Lake Dr. • 208-667-4666 THE PALOMINO • 6425 N Lidgerwood St • 242-8907 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 THE PIN! • 412 W. Sprague • 368-4077 RED LION RIVER INN • 700 N. Division St. • 326-5577 RED ROOM LOUNGE • 521 W. Sprague Ave. • 838-7613 REPUBLIC BREWING • 26 Clark Ave. • 775-2700 THE RESERVE • 120 N. Wall • 598-8783 THE RIDLER PIANO BAR • 718 W. Riverside . • 822-7938 THE ROADHOUSE • 20 N. Raymond • 413-1894 SEASONS OF COEUR D’ALENE • 209 E. Lakeside Ave. • 208-664-8008 THE SHOP • 924 S. Perry St. • 534-1647 SOULFUL SOUPS & SPIRITS • 117 N. Howard St. • 459-1190 SPOKANE ARENA • 720 W. Mallon • 279-7000 SWAXX • 23 E. Lincoln Rd. • 703-7474 TAMARACK • 912 W Sprague • 315-4846 TIMBER GASTRO PUB •1610 E Schneidmiller, Post Falls • 208-262-9593 THE VIKING • 1221 N. Stevens St. • 315-4547 ZOLA • 22 W. Main Ave. • 624-2416

FEBRUARY 25, 2016 INLANDER 37

WORDS PROSE WITH AN EDGE

There’s something refreshing about a writer who breaks the rules, and instead creates narrative through genuine intuition. National award-winning author Lidia Yuknavitch, who reads from her book The Small Backs of Children at Auntie’s this Friday, does this while diving into taboo topics without a rulebook. Her fiction and nonfiction books investigate various themes with an edgy approach: war criticism, feminism, desires, sexuality, memoir. The author’s own unhappy background includes abuse at the hands of her father, an alcoholic mother, personal addiction and the death of her first child. Today, however, Yuknavitch’s writing indicates that her unique ability to write through instinct, rather than logic, makes her an author with introspections that shouldn’t be missed. — CLAIRE STANDAERT EWU Visiting Writers Series: Lidia Yuknavitch • Fri, Feb. 26, at 7:30 pm • Free • Auntie’s Bookstore • 402 W. Main • getlitprograms.org • 838-0206

38 INLANDER FEBRUARY 25, 2016

CLASSICAL FANTASTIQUE CELLO

MUSIC LET’S GET JAZZY

Spokane Symphony Classics No. 7: Zen Fantastique • Sat, Feb. 27, at 8 pm; Sun, Feb. 28, at 3 pm • $28-$49; $15/students • Martin Woldson Theater at The Fox • 1001 W. Sprague • spokanesymphony.org • 624-1200

Lionel Hampton Jazz Festival • Wed, Feb. 24 through Sat, Feb. 27, event times vary • $7-$50/concert • University of Idaho, Moscow • uidaho.edu/class/jazzfest

The piece begins with the solo cello soulfully ripping your heart out. The orchestra soon chimes in to soothe the burn, but only for a while, as the music moves into the full depths of drama. Edward Elgar’s Cello Concerto is one of the greatest cello concertos of all time; this weekend, featured soloist Maja Bogdanović takes it on, along with the Spokane Symphony. The concert repertoire also includes Hector Berlioz’s Symphonie Fantastique. — LAURA JOHNSON

Since the 1960s, the University of Idaho has been the home of one of the largest jazz festivals in the world. The Lionel Hampton Jazz Festival is underway this week, inviting musicians and audiences across the region to be a part of the celebration. In addition to winning a National Medal of Arts — America’s most prestigious art award — in 2007, the festival plays host to pianist Monty Alexander, Cuban drummer Ignacio Berroa, singer Dee Daniels and swing group the Cherry Poppin’ Daddies. — MEG MACLEAN

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SPORTS HOME FINALE

February is coming to an end, and it’s taking college basketball’s regular season with it. Before Gonzaga’s women’s hoops team leaves for Las Vegas and the WCC tournament, take in a game at the Kennel while you can. Saturday’s contest against conference-leading BYU is already sold out, but you can still get a seat for Thursday night’s matchup against San Diego, a team just one place ahead of the Zags in the standings. Be there as Gonzaga revs things up for March, and get your live college basketball fix while you still can. — MIKE BOOKEY Gonzaga women vs. San Diego • Thu, Feb. 25, at 6 pm • $5-$8 • McCarthey Athletic Center • 801 N. Cincinnati • gozags.com

EVENTS | CALENDAR

BENEFIT

JA BOWLING CLASSIC The “Empower the Future” Bowling Classic benefits programs in economic education, and offers prizes and other incentives for participants. Feb. 26, 6-8 pm and Feb. 27, 3-5 pm. $500/team of five bowlers or $100/individual bowler. Lilac Lanes, 1112 E. Magnesium. bit.ly/1PL622h TASTE OF LIFE Hospice of Spokane’s 11th annual event pairs local wines, microbrews, ciders and food created with and around those various beverages. Also features live music. Feb. 26, 5:30 pm. $75/person. Spokane Club, 1002 W. Riverside. hospiceofspokane.org TASTE SPOKANE Wishing Star Foundation’s 10th annual benefit, showcasing local food, beer, wine and desserts, with live music, a live auction and more. Proceeds support the organization’s mission to fulfill wishes for terminally ill children. Feb. 26, 7 pm. $60-$100. Northern Quest Casino, 100 N. Hayford Rd. tastespokane.com SPOKANE POTTERS’ GUILD CHILI FEED For $12 ($5 for kids ages 8 and under), pick from more than 600 handmade ceramic chili bowls, fill it up with all the chili and fixings you can eat, and take home a piece of handmade art. Feb. 27, 11 am-3 pm. Corbin Senior Center, 827 W. Cleveland Ave. (532-8225) BECAUSE THERE IS HOPE CINDERELLA TEA The 12th annual tea and fashion show benefits the local nonprofit hospitality house which serves local families traveling to the area for cancer treatment. Feb. 27, 10:30 am. $35. Spokane

Convention Center, 334 W. Spokane Falls Blvd. becausethereishope.org GR8TER VETERANS SPOKANE FUNDRAISER DINNER An event to raise funds to build the E.V.A.C. Center. See the Greater Veterans Spokane Facebook page for more details. Feb. 27, 4-6 pm. By donation. VFW Post 1435, 212 S. David. facebook.com/GreaterVeterans 18TH ANNUAL RED RIBBON GALA Celebrate Hollywood’s biggest night at the Spokane AIDS Network’s black-tie gala featuring a live Academy Awards telecast and auctions. Feb. 28, 4:30-10 pm. $85. Washington Cracker Co. Building, 304 W. Pacific. OscarNightGala.org FETCHIN’ BONES Benefits the Spokane Humane Society, with a silent auction, pet food/supplies drive, live music by Widows Creek Band and a double-elimination dart tournament (noon). Feb. 28, noon. The Lariat Inn, 11820 N. Market St. (466-9918)

BUY ONE GET ONE

50% OFF EVERYTHING

COMEDY

LOCAL COMEDY SHOWCASE Casey Strain and Josh Teaford of the Weed and Whiskey podcast are joined by Kelly Hannah and Darryl Burns. Feb. 25, 8 pm. $6. The Bartlett, 228 W. Sprague Ave. thebartlettspokane.com STAND-UP OPEN MIC Local comedians; see weekly schedule online. Thursdays at 8 pm. Free. Uncle D’s Comedy, 2721 N. Market. bluznews.com AFTER DARK A adult-rated version of the Blue Door’s monthly, Friday show. Feb. 26, 10 pm. $7. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com

509-413-1185 401 W 1st Ave Spokane WA

*Discount taken from MSRP. See store for details.

www.TinRoofFurniture.com FEBRUARY 25, 2016 INLANDER 39

W I SAW U YOU

RS RS

CHEERS JEERS

I SAW YOU I THINK I MISSED HALF OF THE CONCERT This may be a long shot but I saw you at the Brad Paisley concert on Feb. 13. We were sitting in section 216. You in row E. You were looking mighty cute in your Texas Aggies hat. With whom I would presume your children. I kick myself for not having the courage to give you my number. My email is passionatezagsfan@yahoo.com. I would love to see a concert with you. AT LAST... I saw you on Friday, January 6, 2005 at 5:54 PM in Boswell Hall on the NIC campus. You: handsome, smiling, talking to another student. Me: older, grandmother of two, gun-shy. You rocked my world in an instant. After 19 years of being single and raising three daughters, my walls were securely engaged. But for reasons I can't explain and for inexplicable signs that I've thanked every day since, I knew I could trust you. R: as we celebrate your 60th birthday together on March 1st I want you to know how truly loved you are by our combined families and our five grandchildren. You've touched so many lives through your wit, generosity and genuinely kind soul. Here's to the past 11 years and the next 40 that we intend to spend together. I love you, RGB! STUFFED MUSHROOMS I was rushing to make stuffed mushrooms for my birth-

day party and you let me go ahead of you and your Sriracha at Super 1. I was so taken off guard that I told you my entire mushroom recipe (which is not out of character), and you told me that you use avocado oil, too. I hope our paths cross again soon.

CHEERS VALENTINE'S DAY AT D. LISH'S HAMBURGERS! A HUGE Thank You(!) to D. Lish Hamburgers on Division Street who delivered up a large delicious meal (at a great price) and fantastic hospitality at their annual Valentine's Day celebration last Saturday night. My husband and I went in for the usual great meal deal and were instead seated by a tuxedoed man to our own numbered table, which was decorated with a Valentine's motif, candles, and a tablecloth made out of runner paper with crayons to color with — fun! Our server brought all our food (two doubles with two fries), starting with onion ring appetizers and ending with oversized, decorated heart-shaped cookies. To add to the fun was a little girl dressed all in pink with wings and a cupid's bow, walking around, greeting each guest. What great people we have in Spokane to go to this much trouble just to make a little holiday something special. TO MY BEAUTIFUL WIFEY & MY NEXT FRIEND... CareBear, You told me I was "Your Rock!" last year and it meant the world to me.. I really do try! I never feel like I do enough as a wifey, for you, because I make triple less than you do. I will never fail you, I will always be faithful, to you as your best friend and wifey duties allow me too.. (For people who are judging us as Wifeys.? We are best of friends.. ) to you as my Bestest Friend! Here comes the tears as my Heart Speaks to you ;-() It took me 15 years. I will always support you and will tell you of your wrong after. I will always be your Wifey, through sickness and health, until death, do us apart. Then I shall live through your strong spirit. As you are a stronger woman then I am. Your loyal friend and your considered my family. Your also forgiving, spiritual, caring ,

says it how it is, but won't give up no matter the situation, or until it's time to learn on your own, and when we do ourselves. She has done all this with her loving arms. You say I'm your Rock? I say No way and No How! You are the best and mostest and best wifey, a woman could ever know and have in her life.. Thank you! I've had the privilege to have had you, Over the years throughout for the almost sixteen year's, as of 9/11/16. When our Hubby's left us, to keep us safe! and came back different. Never Forget! As our tattoos say. The men we fell in love with turned different to the worst. Not a loss! But a gain, as we found

“

40 INLANDER FEBRUARY 25, 2016

THE ONLY THING THEY CLEAN IS YOUR WALLET Worst company ever. You cleaned nothing for three hours. Your boss did not apologize and acted like an arrogant ass on the phone. Try some customer service sometime. You say, oh we don't itemize our time unless you ask upfront. Class act. TURKEY ON THE SOUTH HILL The Trapping Turkey article in the last Inlander a guy talks about leading the neighbors on a turkey egg hunt. Once found, they coat the eggs with oil so

will actually get out of the way----it's genetic! Survival of the fittest. Which is more than can be said of the idiot class of driver in Spokane! Who at ANY time could (should) become the Dodo bird of drivers and go extinct! Only in Spokane are the turkeys smarter than drivers of cars. Go SHT! ENTITLED MUCH? Dear Customer, You do not get to ask a store employee if you can plug your phone in to a store electrical outlet, then get mad when the store employee politely tells you that your 4 year old should not crawl on the floor to find the outlet because it is not safe and he might damage expensive machinery

Here’s to the past 11 years and the next 40 that we intend to spend together.

each other, to not only lose our loves, but help each other through it and be their for each other, With our mommies passing, a couple months apart. You truly are a Wifey!! The Bestest Friend a woman can have. Thank You! THANK YOU! Jaime at Troy's tires — I was the super stressed-out girl with the battery problem in the Explorer. I know you were busy and you didn't have to help me, many many thanks! I've stopped in at Troy's a couple times over the years and you guys have always been so helpful and always on my level. Sometimes it's hard to be a girl with car problems & I always feel respected at Troy's. Can't say thank you enough. Five gold stars. SEXY I want to give a Cheers to one of the best friends in the world ! Dee Dee, you have been there for me in all my ups and downs, I am so happy to have you in my life! Even though you have your own problems you are always there for me, I love you and can't thank you enough!!!! TC

SOUND OFF 1. Visit Inlander.com/isawyou by 3 pm Monday. 2. Pick a category (I Saw You, You Saw Me, Cheers or Jeers). 3. Provide basic info: your name and email (so we know you’re real). 4. To connect via I Saw You, provide a non-identifying email to be included with your submission — like “petals327@yahoo.com,” not “j.smith@comcast.net.”

#wtbevents

JEERS

— AT LAST...

they don't hatch. My question is who are you to do this? Hey guess what, I don't like my neighbors cats coming over and using my flower bed as a potty, maybe I should put out a bowl of antifreeze for them to drink? Or maybe your dog barks at night, hmmm what should I do to it? Or you for that matter. They were here before you, What's next, are you going to move West of town and then complain about the airplane noise? BIRD BRAINS So the South Hill Turkeys — That's not a biker gang — were laughing the other day about how stupid the South Hill Spokane drivers are. They've seen it all! The other day on Bernard about 22nd a guy Literally got out of his car to stop traffic both directions to let the SHT (South Hill Turkeys) go across Bernard ONE AT A TIME! Probably 20 of them. The turkeys are STILL laughing over that one! Here they have survived for hundreds or thousands of years and Now the humans think they need to completely stop to let them pass! Sure! slow down! no one want to run them over but interestingly enough they

”

(about $25K worth of machines over his head). And THEN tell your friends and the store manager that the employees are rude. And THEN walk past the employees and shake your head consolingly to your 4 year old and tell him he wasn't crawling on the floor and he did just fine. By telling your son he "did just fine", you are merely enabling another generation of entitled prima donnas who will continue to treat others like crap. Thank you for listening, Mrs Customer 

THIS WEEK'S ANSWERS

NOTE: I Saw You/Cheers & Jeers is for adults 18 or older. The Inlander reserves the right to edit or reject any posting at any time at its sole discretion and assumes no responsibility for the content.

EVENTS | CALENDAR STAND-UP COMEDY Live comedy. Fridays at 8 pm. No cover. Red Dragon Chinese, 1406 W. Third Ave. (838-6688) STUPID CUPID February’s improv show is about “love and all that nonsense. Fridays in Feb., at 8 pm. $7. Blue Door Theatre, 815 W. Garland. (747-7045) SAFARI Fast-paced short-form improv games based on audience suggestions. (Not rated.) Saturdays at 8 pm. $7. Blue Door Theatre, 815 W. Garland. (747-7045) TRIVIA + OPEN MIC COMEDY Trivia starts at 8 pm; stick around for open mic comedy afterward. Tuesdays, from 8-10 pm. Free. Checkerboard Bar, 1716 E. Sprague Ave. checkerboardbar.com FIRST THURSDAY COMEDY Live standup comedy the first Thursday of every month in Impulse Nightclub at 8 pm. Each edition of the show features funny folks from around the region. Ages 21+ only. $10. Northern Quest Casino, 100 N. Hayford Rd. northernquest.com

COMMUNITY

TREASURE! A touring exhibit exploring the history of treasure and treasure hunting, the technology used to look for it, and the people obsessed with finding it. Show runs through May 29. Museum open Tue-Sun, from 10 am-5 pm. (Halfprice admission Tue.) $5-$10/museum admission. The MAC, 2316 W. First Ave. northwestmuseum.org (456-3931) FOURTH FRIDAY PUB PEDDLERS Group cycling ride, making a few stops along the way to a final destination. Meets at 7, departs at 8 pm. Free. Swamp Tavern, 1904 W. Fifth. (251-2107)

PANEL: MISSION TO DIVERSIFY MEDICINE Current UW medical students share their insight on the different paths to medicine. The event involves a med student panel, followed by social hour. RSVP requested at link below. Feb. 26, 3-5 pm. Free. EWU Riverpoint Campus, 668 N. Riverpoint Blvd. bit.ly/1WgOXOg FEBRUARY FUN FLING DANCE From 7-8 pm is a salsa lesson taught by a professional instructor. Following the lesson, from 8-10 pm is general dancing, with refreshments and door prizes. Singles, couples, and all levels of dancers are welcome. Feb. 27, 7-10 pm. $5-$9. Sandpoint Community Hall, 204 S. First Ave. cityofsandpoint.com HISTORIC HILLYARD LIBRARY GRAND REOPENING After 9 months of restoration, the Hillyard Library reopen as combination sports venue and barbershop. Saturday’s grand opening includes performances by Brenna Yaeger, competitor on “The Voice,” and local musician Christy Lee. Feb. 27, 2 pm. Free. Hillyard Library Sports Bar & Barbershop, 2935 E. Olympic. facebook.com/ hillyardlibrary (714-5867) MEET THE NEIGHBORS: SPOKANE TRIBE Spokane Interfaith Council continues its 6-month tour of local religious communities and their respective houses of worship. February invites the community to learn more about the beliefs and customs of the Spokane Tribe. Feb. 27, 2-4 pm. Free, donations accepted. The MAC, 2316 W. First. on.fb.me/1Vlxi7Z PEACE & ECONOMIC JUSTICE ACTION CONFERENCE Includes 23 workshops (attendees can attend three), a panel representing 40 years of PJALS leader-

ship, breakfast, lunch, and lots of opportunities to connect with likeminded folks who are putting their values into action. Visit pjals.org for full schedule and registration details. Feb. 27, 8:30 am-5:30 pm. $15-$40. Unitarian Universalist Church, 4340 W. Fort George Wright Dr. pjals. org/2016conference YOUTH GOT TALENT Local youth in grades 2-12 have auditioned, and the top acts have been chosen to perform in Crescendo’s third annual talent showcase. Event emceed by author and past Children’s Poet Laureate Kenn Nesbitt. Feb. 27, 7-8:30 pm. $5; ages 7 and under free. Bethany Presbyterian, 2607 S. Ray. crescendocommunitychorus.org BLACK LIVES MATTER MARCH A community solidarity event organized by Whitworth University students. All are invited to participate; see link for details. Feb. 28, 2 pm. Free. Riverfront Park, 705 N. Howard St. on.fb.me/1Q5OQGM GIRLS WHO CODE Learn to code and conquer new technologies in this session that meets Tuesdays from 3:30-5:30 pm, through March 8. Free. Gizmo-cda, 806 N. Fourth, CdA. gizmo-cda.org PEPPA PIG LIVE! The star of the toprated TV series on Nick Jr. hits the road for her first-ever U.S. theatrical tour. March 2, 6 pm. $32-$124. The Fox, 1001 W. Sprague. foxtheaterspokane.com

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otential medical marijuana cardholders, welcome to the 21st century. Thanks to Tacoma-based cloudPWR, the registry form for medical marijuana consumers will move from paper to digital come July 1, when state regulations for medical marijuana patients and stores are set to take effect. “Our objective is to transform the interaction between the customer and government — make it a more fluid transaction,” cloudPWR CEO and President Shadrach White told The Olympian’s Craig Sailor last week. cloudPWR, which also created Airlift, a platform used by the Washington State Liquor and Cannabis Board that simplifies the application process for cannabis producers, processors and retailers, beat out two Virginia-based companies for a five-year, $2.4 million contract from the state Department of Health in November.

This product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of marijuana. There are health risks associated with the use of this product. For use only by adults 21 and older. Keep out of reach of children.

42 INLANDER FEBRUARY 25, 2016

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cloudPWR’s newest form will be used to enter a medical marijuana patient into the database and issue them a card. The process of obtaining a medical marijuana card begins when a patient receives a signed authorization from their health care provider, who can be an allopathic physician, osteopathic physician, naturoLETTERS pathic physician, Send comments to medical doctor or editor@inlander.com. advanced registered nurse practitioner. The person then takes this authorization to a medical marijuana retailer. An employee will enter the patient’s information into the database using cloudPWR’s form and issue the patient a medical marijuana card. This process happens once a year, and the card can be

used at any medical marijuana shop in Washington. Though new medical marijuana cards won’t be issued until July 1, potential cardholders can get authorization from their health care provider now. Cardholders qualify for some tax breaks and are able to purchase larger quantities of cannabis. The new cards will feature a photo of the patient, and White says cloudPWR is working with Decatur Industries, a Seattlebased card security firm, to add other security features. “It will have security aspects that will make it hard to duplicate,” White says. Following the success of the Airlift platform in cutting down the application process time for cannabis processors, producers and retailers from several weeks to a matter of minutes, and the streamlining that cloudPWR’s newest form is expected to bring to the medical marijuana card application process, White is itching to get the platform into the hands of medical marijuana stores in other states that have legalized marijuana. “We need to take this process and go national,” he says. n

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RELATIONSHIPS

Advice Goddess ShruG, ActuAlly

I’m in my first serious relationship. It started off super hot and sexual. Now, a year in, it’s lovey-dovey and cuddly. Not that my boyfriend and I don’t have sex. We do, and it’s still good. But we no longer sext or send cute selfies, and the butterflies feeling is gone. Is it all downhill from here? — Worried Once you’ve been together for a while, you may still AMY ALKON have vivid fantasies running through your head during sex, like the one where you get to the dry cleaner’s before closing time. The Declaration of Independence proclaimed that we have a right to “the pursuit of Happiness,” but it doesn’t get into actually having it, which, as you’ve discovered, can be a bit of a bore. This makes biological sense, considering that there are stages in attraction and bonding and a cocktail of biochemicals behind each. Dopamine, a neurochemical that researchers associate with wanting, “novelty-seeking,” and focused attention, is a star player when you’re in chase mode (aka “infatuation,” “attraction,” or, more descriptively, “Who knew you could get a callus down there?”). However, evolution is no fool, and it realized that we couldn’t spend all of our time chasing each other around whatever passed for the kitchen table back when “the man cave” was an actual cave. So bonding hormones — oxytocin and vasopressin — eventually take charge. And that’s why, a year into a relationship, you may be doing “unnatural acts” in the bedroom, but they probably involve things like dusting the miniblinds. Going from hot sexts to ho-humming along is a result of “hedonic adaptation.” “Hedonic” comes from a Greek word for pleasure, and hedonic adaptation describes how we quickly acclimate to changes in our circumstances — positive or negative — to the point where they no longer give us the boost (or kick in the teeth) that they first did. Research by social psychologist Philip Brickman and his colleagues suggests that we each have a happiness “set point,” and we keep getting pulled back to it. A fascinating example of this is their finding that people who won big in the lottery were (of course) stoked at first, but ultimately, they ended up being no happier than victims of crippling accidents. Happiness researcher Sonja Lyubomirsky finds that people in relationships can resist hedonic adaptation, but it takes “ongoing effort” to bring in variety. She’s talking about varied experiences and, especially, varied surprising experiences. Surprise, Lyubomirsky explains in “The Myths of Happiness,” delivers “strong emotional reactions.” Remember strong emotional reactions? They’re a little hard to come by once you can close your eyes and draw a solar system of your beloved’s every birthmark, freckle, and mole. The good news is that, even now, you can bring surprise into your relationship; you just need to stage it. Try to inject it into every day, and maybe take turns planning a weekly secret date night — secret from the person who isn’t the planner — so at least one of you is surprised. You might also take turns planning separate sextracurricular activities, on the same model. Without this extra effort, sex may still be fun, but the only way it’s likely to be surprising is if one of you tries to sneak out the window afterward.

reAlly Old Men In the hOOd

When I was in my youth, a lot of women I knew fell for bad boys. I’m now a man in my 60s, entering retirement. Amazingly, I’m finding that even women my age prefer bad boys. What’s this about? —Nice Guy Since older women often end up dating much-older men, this leads to the question, what’s the profile of the elderly bad boy? Cheating at bingo? Swearing on the golf course? Shotgunning Ensure? Some older women — just like the younger ones — go for bad boys because they don’t think much of themselves and feel most comfortable with someone who seems to share their view. But even older women who aren’t emotional shipwrecks can be drawn to the aging delinquent. It turns out that a bad boy’s unreliability has a neurological upside. Neuroscientist Wolfram Schultz finds that unpredictable “rewards” seem to be the most satisfying for the brain — maybe even giving us three or four times the buzz of the experiences that we see coming. So, as a nice guy, the thing to be is exciting and unpredictable — without the downside of the deviousness, thieving, and unreliability. Use the element of surprise — even by hiding small presents (tiny chocolate bars) or funny notes around her house (as opposed to a bag of unmarked bills). Ultimately, even thrill-seeking women prefer a man who says, “Quick, grab your suitcase. I’m taking you to Paris,” and not “Quick, duck down. The cops are here, and they have a warrant.” n ©2016, 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)

44 INLANDER FEBRUARY 25, 2016

EVENTS | CALENDAR

FOOD & DRINK

SIMPLE SEASONAL MEALS Learn tips and tricks to save in your grocery bill while fueling your body with the best of Pacific Northwest nutrition. Feb. 26. $35. Second Harvest Food Bank, 1234 E. Front Ave. secondharvestkitchen.org CUISINE FOR A CAUSE Enjoy a 4-course meal with wine parings, prepared by the Ivory Table inside the historic, restored Crommellin House on Sumner Avenue. Proceeds benefit Sacred Heart Children’s Hospital. Feb. 27, 5:30-10 pm. $100/person. (220-0128) LEAP YEAR BREAKFAST An all-youcan eat breakfast includes pancakes, sausage, eggs and strawberries along with drinks. $6/adults, $3.50/ages 6-10, and 5 and under free. Feb. 28, 8-11 am. Green Bluff Grange, 9809 Green Bluff Rd. greenbluffgrowers.com (979-2607) GOT GAME? A collaborative, gamethemed dinner featuring a 6-course menu, with wine pairings, created and prepared by Chefs Adam Hegsted) and Chad White. Reservations required. March 3, 7 pm. $95/person. The Yards Bruncheon, 1248 W. Summit Pkwy. chefchadwhite.com (443-4410) SANTE + VIETTI WINEMAKER’S DINNER Sante Restaurant and Chef Jeremy Hansen cohost a 5-course dinner with the winemaker of Vietti Winery in northern Italy. $120/person, plus tax; gratuity included. Call for reservations. March 4, 6 pm. Washington Cracker Co. Building, 304 W. Pacific. (315-4613)

MUSIC

BLUESTREAK The bluegrass group’s veteran lineup includes Terry Ludiker on fiddle, Bob Asbury on the 5-string, Steve Bauer on mandolin, Dave Hackwith on bass and Doug Bond, lead vocalist and guitarist. Feb. 26, 7:30-9 pm. $10-$15. Jacklin Arts & Cultural Center, 405 N. William St. thejacklincenter.org FRIDAY MUSICAL Three members tell personal stories about their involvement in multiple Spokane organizations, including Musicfest Northwest plus a rare opportunity to hear the inside story of the Hans Moldenhauer Musical Archive, as told by his widow. Feb. 26, 1-2:30 pm. Free. St. Mark’s Lutheran Church, 316 E. 24th Ave. (747-6677) NORTHWEST BACH FEST: CHOPIN XXI Chopin for the 21st Century with the Matt Herskowitz Piano Jazz Trio and Zuill Bailey, cello. Feb. 26, 7:30-9:30 pm. $48. Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com (326-4942) SPOKANE SYMPHONY CLASSICS 7: ZEN FANTASTIQUE A program of music that transcends emotions, featuring compositions by Karen Tanaka, Edward Elgar and Hector Berlioz. Featuring Maja Bogdanovic on cello. Feb. 27 at 8 pm, Feb. 28 at 3 pm. $15-$54. Martin Woldson Theater at The Fox, 1001 W. Sprague. foxtheaterspokane.com GONZAGA SYMPHONY ORCHESTRA FEAT. NATASHA PAREMSKI Director Kevin Hekmatpanah leads a performance of three short works followed by Sergei Prokofiev’s Piano Concerto No. 3, featuring guest artist Natasha Peremski. Feb. 29, 7:30 pm. $10-$13. Martin Woldson Theater at The Fox, 1001 W. Sprague. foxtheaterspokane.com LORIE LINE SOLO PIANO TOUR Lorie Line and her concert grand piano take center stage for her first solo piano tour in her 26-year career. March 3, 7:30

pm. $54. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com NORTHWEST BACH FEST: BACH’S LUNCH II Artistic Director Zuill Bailey and festival artists perform a free noontime concert. Bring lunch or buy at River Park Square Food Court. March 3, 12-1 pm. Free. Kress Gallery, 808 W. Main Ave. nwbachfest.com (326-4942)

SPORTS & OUTDOORS

ROLLER DERBY TRIPLE HEADER The Spokannibals take on cross-town rivals, the Lilac City Rollergirls. Get there early to see the mini derby teams, NWO TNT vs I.N.R.D. Sprites battle it out at 5 pm, followed by the junior teams, I.N.R.D. Pixies vs NWO Honey Badgers at 6 pm. Feb. 27, 5-9 pm. $5-$10. Roller Valley Skate Center, 9415 E. Fourth Ave. on.fb. me/215ws2C (924-7655) SPOKANE EMPIRE VS. WICHITA FALLS Opening season arena football game. Feb. 27, 7 pm. Spokane Arena, 720 W. Mallon. spokanearena.com FULL DRAW FILM TOUR For the novice and veteran, experience bowhunting adventures on the big screen March 1, 7-10 pm. $12. The Kenworthy, 508 S. Main St. kenworthy.org (208-882-4127) BIKE MAINTENANCE BASICS LEVEL 2 Get prepared for the road or trail ahead by digging a little deeper into the components of your ride and learn what minor adjustments you can make. Offered at 4:30 pm and 7 pm. March 2. Free. REI, 1125 N. Monroe St. rei.com/spokane

THEATER

THE BOYS NEXT DOOR The comedy/drama is performed by Mead High School’s theatre department. Feb 25-27 at 7 pm. $5-$10. Mead High School, 302 W. Hastings Rd. (465-7006) A HEDDA GABLER The title character of “Hedda Gabler,” written by Henrik Ibsen, sprang to life in 1890, but Hedda is no shrinking violet. In this original adaptation, Hedda’s fierceness remains strong. Feb. 25-March 6; Thu-Sat at 7:30 pm, Sun at 2 pm. $5-$15. University of Idaho Hartung Theater, 6th & Stadium Way. uidaho.edu/class/theatre HOW TO SUCCEED IN BUSINESS WITHOUT REALLY TRYING The Lewis & Clark Tiger Drama Dept. presents the Pulitzer Prize and Tony Award-winning musical. Feb. 25-27 and March 3-5 at 7 pm. $10. Lewis & Clark HS, 521 W. Fourth. facebook.com/lchs.drama.5 LAST OF THE BOYS Conjuring the 1960s and the war in Vietnam, this is a fierce, funny, and haunted drama about a friendship that ends — and battle that doesn’t. Through March 6; Thu-Sat at 7:30 pm, Sun at 2 pm. $20-$24. Modern Theater Spokane, 174 S. Howard. themoderntheater.org (455-7529) WITTENBERG A cocktail of brainy allusions, absurdist plot twists, sly wordplay and disarming anachronisms, fortified with serious ideas. Directed by Patrick Treadway. Through March 6, Thu-Sat at 7:30 pm, Sun at 2 pm. $10. Stage Left Theater, 108 W. Third. on.fb.me/1SMnt5r ALL IN THE TIMING A performance of 6 one-act plays by David Ives. Performing at various locations in the Palouse, Feb. 26-27. See website for locations/dates. $8-$10. moscowcommunitytheatre.org CYT PRESENTS: MARY POPPINS

Students perform a stage adaptation of the classic story based on the Disney film and P.L. Travers book. Feb. 26-March 6; Fri-Sat at 7 pm, Sat-Sun at 3 pm. $10-$12. Bing Crosby Theater, 901 W. Sprague. (227-7404) THE JUNGLE BOOK CYT North Idaho’s performance of the fun-loving, musical based on one of the great English classics. Feb. 26-March 6; Fri-Sat at 7 pm, Sun at 3 pm. $5-$14. Kroc Center, 1765 W. Golf Course Rd. cytni.org LITTLE WOMEN: THE MUSICAL The timeless story by Louisa May Alcott is brought to life in a musical form. Feb. 26-March 20, Thu-Sat at 7:30 pm, Sun at 2 pm. A special March 2, at 7 pm, showing benefits the programs of Lutheran Community Services. $22-$30. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com YORK The production returns for two nights in commemoration of Black History Month. Feb. 27 at 3 and 7:30 pm, Feb. 28 at 2 pm. $22. Spokane Civic Theatre, 1020 N. Howard. (325-2507)

VISUAL ARTS

THREE IDAHO ARTISTS Featuring the work of Garth Claassen, Sue Latta and Kerry Moosman, who work in distinct mediums and styles, continuing the Prichard’s yearlong celebration of Idaho contemporary artists. Through April 9; gallery open Tue-Sat, 10 am-8 pm and Sun, 10 am-6 pm. Prichard Art Gallery, 414 S. Main St. prichardart.org SPOKANE SOCIAL SKETCH Spend an afternoon drawing, sketching, collaborating, and socializing with other creatives. Bring your art supplies. Free. Feb. 27, 3-5 pm. Boots Bakery & Lounge, 24 W. Main. facebook.com/socialsketching STEAM PLANT CENTENNIAL CELEBRATION An exhibit featuring local artist Chris Bovey’s “Vintage Spokane Prints,” including a commemorative Steam Plant print made for the centennial. John D. Moore also exhibits his night photography of recognizable landmarks in and around Spokane, and unveils a special image of the Steam Plant. March 4, 5-8 pm. Free. Steam Plant Square, 159 S. Lincoln. steamplantspokane.com

WORDS

RICHARD FIFIELD INK’s Scablands Lit Reading Series hosts the Missoula author who reads from his new book, “The Flood Girls.” Feb. 25, 7 pm. Free. INK Artspace, 1214 W. Summit Pkwy. inkspokane.org EWU VISITING WRITERS: LIDIA YUKNAVITCH Reading by the bestselling author of “The Small Backs of Children,” “Dora: A Headcase,” and others. Feb. 26, 7 pm. Free. Auntie’s Bookstore, 402 W. Main. getlitfestival.org READING: DRS. KEVIN DECKER & TERRANCE MACMULLEN Dress up as your favorite Star Wars character and listen to a reading from the book, “Ultimate Star Wars and Philosophy: You Must Unlearn What you Have Learned.” Feb. 27, 7-8 pm. Free. Auntie’s, 402 W. Main Ave. auntiesbooks.com DESERT SPLENDOUR A lecture highlighting the extraordinary life of Gertrude Bell, a famous Englishwoman of the early 20th century known for her bold travels to remote regions in the Middle East where few Europeans had ventured. March 2, 6:30 pm. Free. The MAC, 2316 W. First Ave. (313-6873) n

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“MONEY ANSWERS”

home runs, 768, hit by two brothers 13. “Give it ____!” 19. Came down on a branch, say 21. ____Kosh B’gosh 22. Norm: Abbr. 23. Prell rival

24. Prima donna’s delivery 28. Toner, e.g. 30. Situation after a leadoff single 31. “Are ____ pair?” (“Send in the Clowns” lyric) 32. Many a federal holiday: Abbr.

33. Winds up ANSW WEEK’S 35. Deborah of “The King and I” I SAW ERS ON 38. Director Burton YOUS 39. Where to look for “Girls” 40. Turncoat 41. Exclamations of disgust 42. Nifty 45. TV show that celebrated its 40th anniv. in 2015 46. “I’ll grant you that. However ...” 47. Baroque 48. In the know about 49. It borders S. Sudan 50. “Community” actress ____ Nicole Brown 52. Lounge in many a hotel 54. “The results ____!” 57. Barbie greeting 58. Move like the Blob 59. “Movin’ ____” (“The Jeffersons” theme) 60. Fast PC connections 61. Actress Stone of “Birdman” 64. Chest muscle, for short 65. 2009 Mary Karr memoir about her battles with alcoholism 66. Suffix with lion

FEBRUARY 25, 2016 INLANDER 45

Milo the Bengal, with owner Gina Demmerly, left; Stefani Dell and Pearl the Maine Coon, top right; Carlie Doepker and Krispy Kreme, bottom.

Reigning Cats

The first pedigreed cat show in Spokane in more than a decade introduces champion felines to local cat lovers BY CHEY SCOTT

eowing echoes down the long hall; loud and insistent. Upon entering the hotel ballroom where this sound emanates, the scent of odoreliminating cat litter assails the senses. Women in leopardprint tops that match their Bengal cats bustle around the room. Cat-ear headbands are perched atop some heads. Fancy canvas-and-mesh cat kennels pop up along rows of tables in the center of the room. That meowing, and the smell of litter, drifts out from these deluxe cat huts. Bengals were the special breed highlight of last weekend’s On Safari all-breed cat show hosted by the Seattlearea Evergreen Cat Fanciers club at the DoubleTree Hotel in downtown Spokane. Nearly 60 of the popular, rosette-spotted cats resembling miniature wildcats traveled — some from as far as the East Coast, and even Italy — to test how well they conformed to the breed’s standards against fellow competitors. In all, 31 breeds were represented at the three-day event, including championship Maine Coons, Sphynxes, Ragdolls, Norwegian Forest Cats and others. On Friday evening, the Bengals are judged only against their fellow breed members during an event called the “Bengal Congress.” In ring two, a row of wire cages behind judge Heather Roberts are filled with adult Bengals waiting for their turn. “If you spray in there, I’m going to be mad,” a young woman warns under her breath to her male Bengal as she loads him into one of the units. Roberts brings out one of the sleek-coated cats and sets him on a raised platform in front of her. Lifting the cat up by his front armpits, she examines the body’s

46 INLANDER FEBRUARY 25, 2016

length, quickly sliding her hand down the torso. She sets him down and picks up a feather wand toy. “You’ll see me playing with the cats, which is an easy way to get him to look at me to see his ears and face and the set of his eyes,” she explains to a group of cat owners and spectators gathered around. Most of the cats are incredibly calm during the judge’s handling, and while being carried through the loud, crowded room of other cats and excited feline fans. When not being judged, most of them snooze in their fancy cat tents. On Safari is sanctioned by The International Cat Association. Cats are judged in several categories, based on coat length (short or long hair), age (adults and kittens) and whether the cat is spayed/neutered, or unaltered. Household or non-pedigreed cats and kittens also could enter the show, and several did. When Spokane resident Carlie Doepker first heard about the cat show, she knew she had to enter her 3-yearold domestic shorthair, a leash-trained rescue she found on a farm as a kitten. “I’ve always loved cats since I was little, and I thought, ‘What better place to hang out with my cat and other cat people?’” Doepker says as she cuddles her large buff-colored kitty, Krispy Kreme. So far he’s done well at his and his owner’s first cat show, being judged with three other adult competitors in his category — shorthaired adult household pets. Though Doepker asserts Krispy is “all talk and no bite,” he’s a bit grumbly after Saturday morning’s judging, so she decides to pull him from competition the rest of that day to give

YOUNG KWAK PHOTOS

him a break. “If he’s not enjoying it and having fun, it’s not worth the stress on him,” Doepker says, giving the wide-eyed cat a kiss on the head.

nlike Doepker, Stefani Dell has been going to cat shows for most of her life. When she was 6, her parents brought home a pedigreed Maine Coon which they decided to enter into competitions. The largesized, majestically fluffy cats are a native breed to the U.S., celebrated for their color variety, sociable personalities and gentle demeanor. Eighteen years later, Dell and her 8-month-old Maine Coon, a black-and-white female named Pearl, are at On Safari, the first show in years she hasn’t had to pack up and travel to, since Dell currently lives in Spokane Valley. Most of the shows she and her mom, Jan Dell, a Maine Coon breeder from Yakima, attend each year are across the state or farther away. Pearl is competing in the adult longhair category for the first time, having previously competed as a kitten. Most cat show exhibitors start entering pedigree cats in that division to get them used to the chaotic show setting as early as possible. “She handles it OK,” Dell says of Pearl. “She doesn’t do well with strangers — sometimes she hisses, and she doesn’t like other cats very much, either. She’s a little princess.” Lounging inside her cat tent while Dell and her mother work as show clerks, recording the judges’ scores in a comprehensive log, Pearl seems unfazed by the chaos around her — other cats yowling, the crowd’s cacophonic chatter, and strange faces peering in to admire her bushy black tail and wide, golden eyes. By the show’s end, Pearl has received several “best of color” and “best of division” awards, but she doesn’t make it to the finals this time. For Dell, these events aren’t just about winning, though. “I just love the cats and the people — it’s just fun,” she says. “It’s my way to relax and have fun. Everyone has their different things, and this is mine.”  Check out a slideshow of the On Safari cat show, held Feb. 19-21, at Inlander.com.

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FEBRUARY 25, 2016 INLANDER 47

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