The Arbor Crest Wine Cellars tasting room in River Park Square will close on New Year’s Eve after 10 years at that location.
Bryn West, River Park Square’s general manager, said Arbor Crest’s exit from the mall was planned. She’s negotiating with another tenant for that space, but can’t reveal the name until a lease is signed, she said. River Park Square is an affiliate of Cowles Co., which also owns The Spokesman-Review.
“Especially with tasting rooms taking off downtown they really are looking at a competitive edge and wanted to regroup for a bit and come up with something new,” West said of Arbor Crest executives, who didn’t immediately return a message seeking comment.
According to a news release from the Spokane Valley winery, Arbor Crest plans to “transform” its downtown presence, but didn’t offer details of the move.
“Over the next 12 to 18 months, we’ll research where and how we can best complement our flagship Cliff House location, while also offering convenient access, entertaining events, and, as always, exceptional wines, right in the heart of Spokane,” the release said.
Arbor Crest was founded by the Mielke family in 1982. Two years later, the winery bought the historic Riblet mansion overlooking Spokane Valley and renamed it the Cliff House, which is where the main tasting room is located.
The winter solstice is right around the corner and with it comes the official start of the season.
Spice up the darkest day of the year – and rest of winter – with cardamom, a warming spice that holds a special place in Sylvia Fountaine’s heart.
In her monthly feature, Fountaine shares her love for cardamom along with several of her favorite recipes that spotlight the fragrant spice, particularly Pulla, or Finnish cardamom rolls.
Former Spokesman-Review columnist Deborah Chan shares her most secret – and sought-after – recipe, too. She had guarded her crowd-pleasing English toffee recipe for nearly 30 years before deciding it was finally time to set it free.
As always, there’s a round-up of food-related briefs in Fresh Sheet, too.
This week's Food section celebrates Spokane family recipes for latkes.
They're a traditional food at Hanukkah - which is right around the corner - because they're fried in hot oil, a symbol of the eight-day Jewish festival of lights.
Wednesday's recipes are for savory latkes. Meantime, here's one for Sweet Cinnamon Latkes from Jamie Geller, known as the “Queen of Kosher.”
Sweet Cinnamon Latkes
From “Joy of Kosher” by Jamie Geller
This “dressed-down,” sweet version comes from Geller's latest cookbook. (A “dressed-up” version ran with a review in The Spokesman-Review Food section on April 9, 2014.) The founder of the Kosher Media Network and mother of five, Geller lives in Israel with her husband and children.
4 large russet potatoes (about 2½ pounds)
3 large eggs, beaten
Pinch or 2 salt
2 teaspoons ground cinnamon
3 tablespoons sugar
Canola oil, for frying
¼ cup fine cornmeal or matzo meal
1 cup sour cream
¼ cup maple syrup
Fill a large bowl with cold water. Peel the potatoes, cut them into quarters lengthwise, and place them in the bowl of cold water to prevent browning.
Combine the eggs, salt, cinnamon and sugar in a large bowl; set aside.
Heat about 1 inch of the canola oil in a large sauté pan over medium-high heat.
Put the potatoes in a food processor and pulse until pureed. Transfer the mixture to the large bowl with eggs. Add the cornmeal and mix to combine.
Line a baking sheet with paper towels.
Using a ¼-cup measuring cup, scoop up the potato mixture and carefully drop it onto the hot oil. Use the back of the measuring cup to flatten the latke. Fill the pan with as many latkes as you can, but do not let them touch. Do not overcrowd your pan, or the latkes will be soggy instead of crispy. Fry until golden brown and crispy, 3 to 5 minutes per side. Drain on the prepared baking sheet. Repeat with the remaining batter.
To keep the latkes warm and crispy once fried, spread them in a single layer on a baking sheet in a 200-degree oven until ready to serve.
Mix sour cream with maple syrup in a medium mixing bowl.
To serve, place the latkes on a large tray and serve with sour cream mixture on the side.
Hanukkah starts Dec. 16.
To celebrate, The Spokesman-Review Food section is making latkes with three generations of the Morris family of Spokane.
Here’s a sneak peek at the story:
“Latkes are tradition because they are cooked in oil,” said Bubbie, otherwise known as 71-year-old Julie Morris, who learned to make the Hanukkah staple from her mother-in-law. “They’re something you want to pass down. It’s a continuation. It does make it special.”
Recently, she met her grandchildren in the kosher kitchen at Spokane’s Temple Beth Shalom to share the old family recipe. During Hanukkah, however, they usually meet at her house to make latkes at least once – maybe more.
The work – scrubbing, peeling, grating and draining the potatoes, then mixing them with matzo meal or flour, and cooking them in hot oil – is time-consuming but rewarding.
Comforting, filling latkes bring people together. They bring people home.
As always, look for a round-up of food-related briefs in the weekly Fresh Sheet column, plus a story on holiday bars from senior correspondent Lorie Hutson.
The holidays are here.
To help you plan your celebrations, The Spokesman-Review Food section is turning to Dorothy Dean, who reigned for decades as the newspaper’s resident home economics expert.
Look for festive, throw-back recipes from the 1930s forward in this week’s issue, which comes out Wednesday.
Mains include Roast Duck with Mushroom Stuffing from 1938. Sides include Creamed Onions from 1954 – along with an updated, more flavorful version that features a few more ingredients (sharp white cheddar, crisp white wine, salty beef stock) than its original counterpart (cream, milk, salt, pepper).
As always, find food-related briefs in the Fresh Sheet round-up, plus a few more Dorothy Dean recipes for desserts, appetizers and holiday beverages.
A benefit for the commercial kitchen in the addition to the Dahmen Barn starts Saturday.
Several hundred handmade hot pads – sewn by resident artists, community members and board members – will be for sale through the fundraiser, dubbed “Too Hot to Handle.”
The hot pads will be for sale at the barn during the ninth annual Holiday Gift Gala from 10 a.m. to 4 p.m. Dec. 6. They will remain for sale as long as supplies last.
Some feature patchwork designs. Others might appeal to Washington State University or University of Idaho fans and alumni.
Meantime, the addition is already underway. It encompasses 3,600 square feet of artist studios, a multi-purpose room and a commercial kitchen. A culinary arts program is planned once the kitchen is operational.
Artisans at the Dahmen Barn is a nonprofit creativity center at 419 N. Park Way, Uniontown. Call (509) 229-3414. On the Web: www.artisanbarn.org.
University of Idaho student Rayshal Spalding will demonstrate how to cook various soups during a free cooking class Tuesday afternoon.
The class is open to the public and takes place from 4 to 5 p.m. Dec. 2 in the Gritman Conference Center, 700 S. Main St., Moscow.
Spalding is studying to become a registered dietitian. Her “12 Soups of Christmas” presentation is part of the monthly diabetes education series sponsored by Gritman Diabetes Education & Clinical Nutrition department.
Free classes are held the first Tuesday of each month. For more information, call the Diabetes Education office at (208) 883-6341.
Whenever I travel to cities with Polish restaurants or neighborhoods – New York City, Los Angeles, Portland, Hamtramck, the city nearly surrounded by Detroit – I make a point to try the pierogi.
They’re always good.
But they’re never as good as Grandma’s.
Traditionally a peasant dish, pierogi are a staple of Polish cuisine. Mashed potatoes are the most common filling. They’re also made with potatoes and farmer’s cheese, mushrooms, sauerkraut and chicken. They’re often topped with caramelized onions and served with sour cream.
Grandma made them one way and one way only.
The full story about Grandma’s pierogi is slated to run Sunday in The Spokesman-Review’s Today section.
Meantime, here’s a pierogi filling recipe from a recent pierogi-making party to whet your appetite.
Mushroom-Shallot Pierogi Filling
From Kat Smith of Spokane
1 tablespoon butter
4 shallots, minced
1 pound brown mushrooms, diced
Salt, to taste
½ teaspoon dried thyme
3 tablespoons dry sherry
Pepper, to taste
Melt butter in a cast iron skillet. Add shallots and sauté until soft. Add mushrooms, season with salt, and sauté until mushrooms give off their liquid and begin to dry out again. Add thyme and dry sherry and cook until most of the sherry is cooked off, 3 to 4 minutes. Season with salt and pepper, to taste.
By now, you likely have your holiday menu all figured out, so The Spokesman-Review Food section is focusing on leftovers, particularly a super sandwich from celebrity chef Jamie Oliver. His bright, zesty banh mi blends the flavors of Vietnam and France with Thanksgiving’s most famous fowl.
Also up is a Liberty Lake family’s Black Friday tradition in this month’s “In the Kitchen with … ” feature. The Craig family’s day-after Thanksgiving activity centers around one of mom Julie Craig’s favorite ingredients: Guittard Green Mint Chips.
And, as always, there’s a Fresh Sheet column on food-related news, including a short-term special celebrating the Apple Cup. The new, limited burger from The Elk Public House, Two Seven Public House and Geno’s Traditional Food and Ales pays homage to the UW-WSU rivalry with Washington-grown ingredients.
Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes.
To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here:
Light Horseradish Mashed Potatoes
2 pounds potatoes (red, white or Yukon gold), scrubbed with skins on
1 tablespoon prepared horseradish, or fresh and grated to taste
½ cup light sour cream
1 tablespoon butter (optional)
1 teaspoon salt
¼ teaspoon white pepper
2 teaspoons granulated garlic
Cut potatoes in half or into 1-inch thick pieces, place in a medium pot and completely cover with water. Bring to a boil, cover and simmer on medium low heat until fork tender, about 20 to 25 minutes. Drain well. Mash, and whisk in the rest of the ingredients. Keep warm in a baking dish in the oven until ready to serve.
Thanksgiving is right around the corner.
So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins from Spokane’s Boots Bakery and Lounge.
Also, on the menu: prosciutto-wrapped chicken with sage from “The New Family Cookbook” from America’s Test Kitchen.
And, as always, there’s a Fresh Sheet full of food-related briefs, plus more.
Pick up a copy of the section on Wednesday.
David Whipple has been making boeuf bourguignon for several years now.
His original recipe comes from a cookbook from the Junior League of Palo Alto and is “very similar” to Julia Child's, which ran in the Spokesman-Review Food section on Nov. 12.
As someone who’s made the dish multiple times, he wanted to share his recipe as well as offer other home cooks some additional tips.
Lately, Whipple, a retired electrical engineer, has been halving his recipe, which serves 24, calls for 10 pounds of beef and generally takes three days to prepare. Halving the size, he said, is “much more reasonable.”
Whipple, 63, also makes his own browned beef stock, based on a recipe from Emeril Lagasse. For the stock, he typically uses short ribs. Next batch, he plans to use a combination of half short ribs and half marrow bones. He never salts his stocks.
While the original JLPA recipe calls for coating the beef with flour before browning, Whipple finds the practice “really makes a mess of the browning pans.” After watching a beef stew recipe on “America’s Test Kitchen,” he made the flour a late addition.
Whipple, who lives in unincorporated Spokane Valley, also uses extra carrots, adding about 1/3 of the total amount during the last hour of cooking. “That adds back the crunch,” he said.
He usually uses a cabernet-merlot blend from Chile, but last time tried a Côtes du Rhône based on a “Test Kitchen” recommendation and “couldn't really tell the difference. Chianti sounds like a good choice, as well.”
Adapted from Junior League of Palo Alto
½ cup butter
½ cup olive oil
10 pounds beef chuck, cut in 1½ -inch cubes, patted dry as you add to the pan
Salt and pepper
¾ cup cognac, warmed
7 cups red wine, divided
1 pound bacon, diced
6 cloves garlic, mashed
12 carrots, coarsely chopped (8 used from the start, 4 added after 2 hours of cooking)
4 leeks, coarsely chopped
4 large yellow onions, chopped
¼ cup parsley, chopped
3 bay leaves
1½ teaspoon thyme
4 tablespoons tomato paste
1¼ cups flour
6 cups (or more) beef broth (recipe below)
Salt and freshly ground pepper
1 recipe onions (recipe below)
1 recipe mushrooms (recipe below)
Melt the butter in the olive oil in a small pitcher or glass measuring cup. In two large, heavy skillets, over medium high heat, add a little oil and brown the meat on two sides. Using paper towels, dry the meat thoroughly, season lightly, put into the pans, spread and let sit for 1 to 2 minutes per side. Make sure the beef pieces don’t touch each other. Don’t move the meat during this time. This will have to be done in several batches, adding butter and oil as needed. As meat is browned, transfer to a large stock pot (12 quarts). After 2 to 3 batches of meat, deglaze skillets by pouring cognac into each, lighting cognac with a match, and stirring to loosen particles. Pour over meat. Deglaze again after all the meat has been browned with ¼ to ½ cup wine. This usually takes 5 batches in both pans.
Without cleaning skillets from the meat, add bacon, cook slowly until it browns and renders its fat. Add tomato paste, stir to cook lightly. Add garlic, carrots, leeks, onions and parsley. Cook, stirring until vegetables are softened. Add flour and stir. It will be very thick. Add bay leaves and thyme to skillets. Stir and add all to beef. Deglaze pans with another ¼ to ½ cup of wine. This may need to be done in two batches. If so, it doesn’t matter if all the spices and tomato paste are added to one batch. The bacon should be split and browned separately, though.
Add the rest of the wine and enough broth to barely cover meat and mix well. Adjust seasoning for salt and pepper. Cover and bake 2 hours at 350 degrees. Stir occasionally and add more broth if necessary to keep covered.
After the beef mixture has cooked for 2 hours, add the mushrooms and onions, and cook for another hour, until beef is tender.
Skim fat from surface of casseroles and remove bay leaves. Taste again for salt and pepper. If not serving immediately, refrigerate, removing any hardened fat before re-heating. When serving, sprinkle with chopped parsley. Serve over noodles.
Notes: This freezes beautifully – but only once. It can be re-frozen, but the meat will fall apart. The taste is still the same. So, freeze in small (2-cup) containers, about the right amount for two people. Thaw as much as needed.
2 packages frozen pearl onions, thawed (frozen OK)
1 stick butter
Red wine (the same as used for the stew)
Melt the butter in a frying pan and add onions. If frozen, allow time to thaw. Check the bottom of the onions for browning, stir only when it starts. After that, stir every minute or so until there is lots of browning on the onions. Don’t worry about even browning. Add liquids and let simmer for up to 1 hour.
3 pounds mushrooms
½ cup butter and olive oil
Juice of 1 lemon
Sauté mushrooms over high heat in butter until lightly browned. Sprinkle with lemon juice.
Browned Beef Stock
From Emeril Lagasse
7 pounds beef marrow bones
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni – thyme, parsley, bay leaf
Salt and pepper
8 quarts of water
Preheat the oven to 400 degrees. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
In a mixing bowl, combine the onions, carrots and celery. Lay the vegetables over the bones, spoon beef fat from the bottom of the pan over; return to the oven. Roast for 30 minutes. Remove from the oven and transfer solids to a large stock pot. Drain off any fat.
Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Add to the stockpot.
Add the bouquet garni and season. Add the water. Bring the liquid up to a boil and reduce to a simmer. Put in oven and cook 15 hours to dissolve all the marrow. Cook at 350 degrees for the first two hours, reduce to 250 degrees for the remaining time. Remove from the heat and strain through a China cap strainer.
Yield: about 1 gallon
There was ice on the windshield this morning.
Chilly overnight temperatures beg for warm and hearty dinners, like soup and stew.
Boeuf bourguignon – beef in red wine – is a French classic, made famous for American home cooks by the one and only Julia Child. Thick, comforting and long-simmering, it’s perfect for dinner on unhurried weekends when temperatures dip and the warmth of home keeps people indoors.
Child’s recipe can seem daunting. It’s really three – boeuf bourguignon, brown-braised onions and sautéed mushrooms – in one. But the reward is rich, velvety and flavorful. It’s Wednesday’s Spokesman-Review Food section centerpiece.
As always, there’s a Fresh Sheet round-up of food-related briefs. Look for vitamin-rich, winter squash and kale soup, too.
Days are growing darker much earlier now that Daylight Saving Time has ended. Nights are getting chillier. These changes signal winter squash and warm soup weather.
The first Spokesman-Review Food section of the month features savory stuffed acorn squash boats and Normandy-style Onion and Cider Soup with Melting Camembert from the new edition of Diana Henry’s “Roast Figs Sugar Snow.”
As always, there’s a Fresh Sheet round-up of food-related briefs. There’s also a short story on baking with yogurt instead of eggs.
Be sure to look for those stories and more in your copy of Wednesday's newspaper.
“Back when I was a young lad … and the girls were still chasing me, I sometimes cooked for 'em,” said Van Conway, 76 of Spokane.
Mussels with white wine and garlic was a favorite among his “secret” recipes – and now he wants to share it.
“Worked every time,” he said of the simple yet elegant dish, which he also makes with clams.
In an email to Too Many Cooks, Conway recommends using “GOOD” white wine – and sipping some while cooking. The optional ingredients below are ones Conway doesn’t typically use, but would add depth and flavor.
His method varies slightly from the instruction below, too. Conway uses an electric frying pan and adds the mussels before the garlic, keeping watch as they cook so they don’t burn. He adds wine near the end of the cooking process, letting the mussels steep in the liquid for a minute or two before serving.
Mussels with White Wine and Garlic
Adapted from Van Conway of Spokane
2 to 3 tablespoons olive oil, or enough to coat the bottom of pot or pan
2 tablespoons butter (optional)
5 to 6 shallots, chopped (optional)
5 to 6 cloves garlic, minced
¼ cup chopped parsley, plus more for sprinkling (optional)
2½ cups dry white wine (like Sauvignon Blanc)
Salt and pepper, to taste (optional)
4 pounds live mussels, cleaned and bearded
Pour enough oil to thinly coat the bottom of an electric frying pan or stock pot over medium heat. Add butter and shallots, if using. When shallots are soft and translucent, about 3 to 5 minutes, add garlic, parsley, white wine, salt and pepper, and bring to a boil. Add mussels, mix well and simmer over medium heat for about 10 minutes, until all mussels are opened. (Discard any that don’t open.) While cooking, stir or shake the pot or pan a few times to make sure mussels don’t burn on the bottom. Pour mussels and white wine sauce into a large bowl and serve hot with crusty bread. Garnish with additional parsley, if desired.
Note: To clean mussels, place in a large bowl, cover with water and soak for about 30 minutes, or until mussels expel any sand. Drain, then remove beards from each and scrub mussels under running water.
What's coming Wednesday in the Spokesman-Review's Food section?
This year's Halloween-themed issue features stuffed pumpkins, pumpkin muffins and more. Here's a stuffed-pumpkin recipe to get you through the weekend. It includes cheese. And bacon.
Pumpkin Stuffed with Everything Good
From “Around My French Table” by Dorie Greenspan
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
¼ pound stale bread, thinly sliced and cut into ½-inch chunks
¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2 to 4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
About ¼ cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Preparing: Center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot – which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky.
Using a very sturdy knife – and caution – cut a cap out of the top of the pumpkin (think Halloween jack-o-lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon and herbs together in a bowl. Season with pepper – you probably have enough salt from the bacon and cheese, but taste to be sure – and pack the mix into the pumpkin. The pumpkin should be well filled –you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little – you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (It’s hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours – check after 90 minutes – or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully – it's heavy, hot and wobbly – bring it to the table or transfer it to a platter that you’ll bring to the table.
Serving: You have a choice – you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I’m a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
Storing: It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Bonne Idée: There are many ways to vary this arts-and-crafts project. Instead of bread, I’ve filled the pumpkin with cooked rice – when it’s baked, it’s almost risotto-like. And, with either bread or rice, on different occasions I’ve added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I’ve made it without bacon (a wonderful vegetarian dish), and I’ve also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
Serves: 2 to 4 as a main dish
Super-excited about next week's Spokesman-Review Food section, so here’s an early preview of what’s in store:
That’s Chris Mueller, owner of Bistro on Spruce in Coeur d’Alene, on chanterelles.
Mueller loves mushrooms.
And he enjoys the thrill of a good mushroom hunt almost as much as the buttery, garlicky, sautéed reward.
Wednesday, Mueller shares his Fall Wild Mushroom Risotto as well as a few other recipes that spotlight golden and glorious chanterelles.
The informal Spokane supper club doesn’t meet as often as it used to, but all six couples remain friends.
Her quick take on Pollo alla Bolognese has become Hawley’s signature dish, especially when company’s coming for dinner. She shares her recipe in this month’s “In the Kitchen with” feature.
Plus, there’s the regular Fresh Sheet feature and more.
Here’s a look at what’s cooking for this week's Spokesman-Review Food section:
Plus, there’s the regular Fresh Sheet feature and more.
It's Tavern Double Tuesday today at Red Robin restaurants in Washington and Oregon.
The deal, in partnership with the Seattle Seahawks, offers fans a free Tavern Double burger and bottomless fries with the purchase of two beverages and a burger, entrée or entrée salad at participating Red Robin restaurants.
The offer comes on the heels of Sunday’s game in which the Seahawks completed a 5-yeard touchdown pass from inside the Red Zone during the second quarter. That move activated the Tavern Double Tuesday.
Through Nov. 2, Red Robin is also offering $25 limited edition Seahawks gift cards, which include $5 bonus bucks that can be redeemed between Jan. 1 and Feb. 28, 2015.
For more information about Red Robin’s partnership with the Seattle Seahawks visit www.redrobin.com/seahawks.
The Patrón Tequila Express will be rolling through Spokane tonight.
The luxury vintage train car left Los Angeles two weeks ago and is scheduled to stopping here on a national tour to promote a new line of Roca Patrón tequilas.
Built in 1927, the historic Car No. 50 of the GM&O Railroad will be the caboose of the Amtrak “Empire Builder” train, slated to arrive in Spokane around 9:45 p.m. at the Amtrak station, 221 W. First Ave.
The opulent, private train car is owned by Forbes-ranked billionaire John Paul Dejoria, founder of Patron Tequila and Paul Mitchell Haircare Systems.