Archive for March 2012
The Wandering Table will meet the James Beard House this summer.
Chef Adam Hegsted and sous chef Ryan Stoy will be cooking at the James Beard House in New York in June.
The honor is something Hegsted has dreamed of since he started cooking. The story from this morning's food section is here.
Here are the links that I promised:
We featured Hegsted's traveling feast in this story about other mobile menus.
This is the link to the Northwest Profiles show about The Wandering Table by KSPS.
Makes me hungry just thinking about Hegsted's dinners.
Both chefs have day jobs. Hegsted is the executive chef at The Coeur d'Alene Casino Resort and Stoy is executive chef at Downriver Grill.
I almost forgot about my promise to share the food and wine pairings planned for Hospice of Spokane's benefit “Taste of Life.”
The event will be held on March 30. There is more information and tickets for sale here.
This is the menu chef Urs Moser from The Spokane Club has planned:
Caterina Winery Chardonnay
Dungeness Crab Cakes with Mango Salsa
Lone Canary Syrah
Confit Duck spring roll, plum sauce
Liberty Lake Wine Cellars Syrah
Braised lamb cassoulet
Latah Creek Winer Cellars NV Monarch Red Blend
Pulled pork slider, balsamic straw berry jam
Townshend Cellars T3
Salmon cake, tomato jam
Emvy Cellars Devotion
Polenta wild mushroom ragout
Robert Karl Claret
House cured gravlax, mustard sauce
Bridge Press Cellars Merlot
Eggplant Goat cheese invotini
Arbor Crest Wine Cellars Malbec
Smoked brisket, horseradish sauce
Grand Ronde Cellars Cabernet
Pear and blue cheese flat bread, onion jam
Barrister Winery Cabernet Franc
Red wine braised short ribs
Knipprath Cellars Spanish Nudge Coffee Bean Cinnamon Port
Spokane cook Nancy Patrykus was awarded a blue ribbon in the Just a Pinch recipe contest for her authentic recipe.
Just a Pinch is a new online social site for American cooks. Food editor Janet Tharpe chose Patrykus' Irish Boxty because it is “a full-flavored festive dish” that is both tasty and easy to prepare.
“[This recipe is] from my Irish friend Coleen. She has given me some really great authentic [recipes] over the years. She left Ireland in 1940,” Patrykus told Just a Pinch editors.
Just a Pinch allows cooks access to thousands of recipes shared by members. Known as “America's Great Recipe Swap,” members can post their own family tested and approved recipes, try recipes submitted by others and enter contests. The site also lets members use an online recipe box and chat online about recipes and cooking tips.
Editors say less than 2 percent of the 80,000 recipes posted on the site have received a blue ribbon award. Congratulations Nancy!
Just a Pinch offers free and premium memberships.
Here's Patrykus' recipe, just in time for St. Patrick's Day.
These crispy fried potato cakes earned Spokane cook Nancy Patrykus a blue ribbon from the food editor of the Just a Pinch Recipe Club.
1 pound potatoes
1 onion, chopped fine
3/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk
1/2 cup vegetable oil
Ste half of the potatoes aside for later. Peel and cut remaining potatoes into large chunks and place in a saucepan. Cover with cold water and bring to a boil ver high heat. Reduce heat to low and cook 15-20 minutes or until tender. Drain and place in a large bowl. Mash potatoes and set bowl aside.
Now peel and grate reserved potatoes and then stir into the mashed potatoes. Add onion, flour, salt and pepper; mix well. Stir in milk and egg to form a batter.
In a large skillet, heat oil over meidum heat. Drop batter from a tablespoon into the hot oil and cook 3-4 minutes on each side. Drain on a paper towel. Transfer to your serving dish. Serve with applesauce and sour cream.
Yield: 20 cakes
Spokane-area chefs featured in a new local cookbook will prepare the recipes they shared for “Signature Tastes of Spokane” at a fundraiser on Sunday at The Kitchen Engine.
The event will be held noon to 4 p.m. It is free and open to the public, but they are asking people to bring a non-perishable food item or cash donation for the Second Harvest Inland Northwest. A portion of book sales also will be donatd to the food bank.
The book, by Steven W. Siler and Nicole L. Manganaro, features 111 recipes from local chefs and kitchens. It is $22.
Here's the schedule for Sunday:
Noon-12:45 p.m.: Chef Nicholas Marinovich of Huckleberry's 9th Street Bistro will prepare White Cheddar Crab Bisque.
1 - 1:45 p.m.: Chef Bob Rogers of Masselow's Restaurant at the Northern Quest Casino and Resort will prepare Carnaroli Seared Scallops with Lemon Roasted Cauliflower Sauce.
2-2:45 p.m.: Baker/owner Deserae Cohrs of Maple Street Bistro will prepare Huckleberry Scones.
3-3:45 p.m.: Chefs/owners Erin Rauth and Marsha Loiacono of The Flying Pig will prepare Biscuits with Sausage Gravy
4-4:45 p.m.: Owner Susan Davis, of the Chocolate Apothecary, will prepare Citrus-Laced Hot Chocolate.
The Kitchen Engine is in the Flour Mill at 621 W. Mallon Ave.
The restaurants inside the landmark Steam Plant recently announced changes to the interior decor, menus and even names.
Updates to interiors of the restaurant and pub formerly known as the Steam Plant Grill were completed recently, and there are new names for the restaurant, microbrewery and pub housed in the historic complex.
The full-service restaurant is now known as Stacks at Steam Plant and it is led by chef Barry Matthews, who is exercising some new culinary freedom over the offerings. The menu features regional and local ingredients, as well as meats, fish, cheese and vegetables smoked on-site using a variety of fruit and hardwoods. Beer brewed by the Steam Plant Brewing Co. is also a featured ingredient.
Steam Plant Brewing Co. produces more than 10 microbrews on site. The brewery was formerly a branch of Coeur d’Alene Brewing Co. The microbrewery recently hired Greg Piller as head brewer. Piller worked with Coeur d’Alene Brewing and has recently begun recrafting the beers that are offered by the Steam Plant Brewing Co.
Quaff a beer in the in the Steam Plant Pub and order from a more casual menu there, including some of the favorites from Stacks.
There are more details at www.steamplantspokane.com. We’ve posted the new menus for Stacks and the Steam Plant Brewing Co. and Grill.
The Steam Plant is at 159 S. Lincoln St. Reach the restaurant by calling (509) 777-3900.