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Too Many Cooks

Archive for November 2012

Holiday Wine Festival begins Friday

The Spokane Winery Association will host the annual Holiday Wine Fest starting Friday, Nov. 16.

Local wineries and winery tasting rooms will be open noon to 6 p.m. Friday through Sunday for the event.

Here's a map to the wineries and tasting rooms: www.spokanewineries.net.

The Spokane Winery Association is also working with area restaurants on a corkage free program, enabling winery customers to purchase a bottle and enjoy it the same day at a participating Spokane restaurant without a corkage fee.

Details and restaurant listings may be found at www.spokanewineries.net.

Hill’s Restaurant serving up 31st Brewer’s Dinner

Iron Goat Brewing and vegetarian fare will be featured at the Sunday, Nov. 11 brewers dinner at Hill’s Restaurant and Lounge.

Dinner starts at 6 p.m. chef David Hill will prepare a four-course meal, matching each course to one of Iron Goat Brewing’s beers for the restaurant’s 31st brewers dinner. Iron Goat is based in Spokane. There is a seafood option for the main course.

The meal starts with Iron Goat Blonde Ale and grilled portabella sushi roll with ponzu, wasabi and pickled ginger. Iron Goat Scotch Ale will be paired with “almost-classic” French onion soup with roasted shallot and frizzled onions. The Impaler Imperial Stout IPA (8.5 ABV/72 IBU) will be served with the main course of either rosemary vegetable or shrimp and vegetable phyllo tart with couscous and sautéed spinach with garlic. Dessert features a stout and macadamia nut brownie with grilled pineapple kebob and the Goatmeal Stout (5.4/38)

Dinner is $39 and includes tax and tip. Call ahead for a reservation (509) 747-3946.

Free coffee and tiramisu tasting Saturday

Roast House Coffee and Downriver Grill will team up for a coffee and tiramisu pairing on Saturday, Nov. 10 at 10 a.m.

Roast House owner Deborah Di Bernardo will brew six different coffees from the Spokane microroastery to taste with chef Ryan Stoy’s tiramisu. Each coffee will bring out different flavors of the dessert, Di Bernardo said. The typically bright Latin American beans might add a to the dessert, while a coffee with natural chocolate notes could bring a new depth to the flavors, she said.

Roast House specializes in what they call “farm to cup” coffees and pay better than fair trade prices for organic, sustainable beans that are roasted in Spokane. They have poured thousands of cups of free coffee to get the word out about their small roastery.

Roast House is located at 423 E. Cleveland, Suite C. Reach them at (509) 995-6500.
  

Blaine’s Central Food now open

Over in Kendall Yards, amid a sea of new construction, David Blaine's new restaurant Central Food is beginning to open.

Central Food opened today, and will have limited hours this week as the staff tests menu items, learns the new computer system and generally work out the kinks, Blaine said. Through Friday, Central Food will be open for breakfast and lunch, 7 a.m. to 4 p.m. On Saturday, the restaurant will be open for dinner service from 4:30 to 10 p.m. Next week, Blaine said, they'll work on offering all three meals.

Blaine, who was the head chef at Latah Bistro, told The Spokesman-Review this summer he thought the Kendall Yards  was the city's most exciting development, and he couldn't pass up the opportunity to open his first restaurant there.

The building, at 1335 W. Summit Parkway, is brand new. The restaurant sports that industrial vibe that's popular now. The walls are painted in gray and blue tones. The floor is concrete. There are gleaming metal pipes and vents above the open kitchen. But wooden table tops and accents help bring warmth to the space, and the large south-facing windows let in plenty of light and offer nice views of west donwtown, Browne's Addition and Peaceful Valley. The restaurant will seat 70 when it is fully open.

My colleague and I walked over for lunch today, and we ended up building our meals from the small plate offerings. She went vegetarian, with roasted Brussels sprouts, skillet potatoes and molé lentils. I was feeling British, and went with the Scotch eggs and the meat pie. It was all delicious. Best of all, we had prompt and attentive service - good news for a restaurant on its first day.

Three curry chocolate mini cupcakes came back to the office in a box, awaiting afternoon snack time.

Blaine said he expects to have the formal grand opening sometime around Black Friday, which is Nov. 23 this year. Stay tuned.

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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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