Archive for January 2013
The Spokane-based dressing maker Uncle Dan’s will be front and center at the Super Bowl of eating in Philadelphia on Friday, Wing Bowl 21.
Chris Stevens, president of Uncle Dan’s Authentic Salad Dressing Mixes, is supplying the bleu cheese dressing mix that contestants will be drowning their wings in during the competition. The Wing Bowl was started in 1992 by a couple of Philadelphia radio DJ’s who were convinced that the Eagles would never make it the Super Bowl again. The DJs at SportsRadio 94WIP created Wing Bowl, which initially was just a wing eating competition between the two of them, Stevens said.
It has grown to draw an audience of more than 20,000 people in the Wells Fargo Center in Philadelphia. Tickets for this year’s event sold out in 48 hours, Stevens said. Last year’s winner of the wing eating competition was Takeru Kobayasi, who faced 29 other eaters and set a Wing Bowl record by eating 337 wings in an hour.
“Last year, they ate over 6,000 wings … so I am making lots of bleu cheese to go with that,” Stevens said in a news release.
Uncle Dan’s is a 46-year-old business started by Stevens’ father. The dressing mixes are manufactured in Kent, Wash., for the Spokane-based business. Stevens said the company was approached by Wing Bowl organizers, who were initially looking for a Philadelphia-based dressing maker. When they couldn’t find one that made the dry dressing packet mixes, Stevens said they invited Uncle Dan’s to supply the competition. They have distributed the dressing mixes only in the region, but will use the Wing Bowl publicity to expand into the Philadelphia area, and other place across the country.
In this area, viewers can tune in for Wing Bowl action and video highlights from previous competitions at wingbowl.cbslocal.com. Or, there’s a link on the Uncle Dan’s website at www.uncledans.com. Uncle Dan’s also offers dozens of recipes for using the products on the website.
Stevens said he’s planning a qualifier event for Wing Bowl 22 that would be held in Spokane in the fall or early winter. Uncle Dan’s will team up with The Onion Bar & Grill for the event. More details will be released as the event comes together.
The Lantern Tap House is expanding.
Owners Mike and Melinda Dolmage, along with partner James Pearson, will introduce their plans to stretch the tap house into the space next door with an open house and food drive this Friday, Saturday and Sunday.
Mike Dolmage said the space next door to the tap house, 1004 S. Perry St., became available when the Perry Street Cafe closed in December. The Lantern partners plan to remodel the space into a public house, serving casual fare. The family-friendly restaurant would serve quality, but reasonably priced pub grub, including burgers, sandwiches, soups, salads, chicken wings, fries and potato skins.
The planned construction would open up the tiny Lantern Tap House to the adjoining space a little bit, but Mike Dolmage said they hope to preserve the tiny bar the neighborhood regulars love.
“We still want to have that quaint atmosphere in the bar area,” he said.
The bar would continue to serve those 21 and older and patrons could order food. They also hope to extend the feel of the neighborhood pub into the new space.
Originally called the Lantern Tavern, the little bar opened in 2009. Dolmage and his wife purchased the Lantern in July 2012.
They are introducing plans for the former Perry Street Cafe space with an open house and food drive this weekend. The lantern has teamed up with Ninkasi Brewery, of Eugene, Ore. Bring a non-perishable food item and there will be $3.50 pint specials on Ninkaski Renewale ESB, Ninkasi Total Domination IPA, Ninkasi Redunkulous, Ninkasi Oatis Stout.
The Lantern Tap House is open at 4 p.m. on Friday, Saturday and Sunday. They'll close at 2 a.m. on Friday and Saturday, and at midnight on Sunday.
Dolmage said he and his wife love the neighborhood and are excited to share the plans for the expanded tap house.
“We couldn't be more happy to be a part of the South Perry neighborhood,” he said.
They're hoping to host an open house again mid-way through construction. They'd like to open the expansion by the weekend of St. Patrick's Day.
Roast House coffee has released new coffee from the Democratic Republic of Congo that has local coffee lovers talking.
The coffee was grown by members of a cooperative of farmers called SOPACDI in the highlands of Congo near Lake Kivu. Years of conflict and civil war nearly destroyed the local coffee business and many growers were killed as they tried to protect their farms or smuggle coffee out of the country. The group supports the widows of men killed in the conflict and smuggling coffee with a premium price for their crops.
It is the first time coffee from the fair-trade cooperative was offered in the United States. Buyers grabbed it in less than 24 hours. Roast House, owner Deborah Di Bernardo, who had been looking for ways to support women who grow coffee and their families, is excited about the new coffee. They got just two bags, or about 280 pounds, of green coffee. But it's not just a good cause. The coffee is delicious, too. It features notes of tangerine and chai-like spices.
This promotional video was made by C3M Productions as Roast House released the coffee to their business partners. C3M shared it with us.
Roast House Congolese coffee is available in limited quantities and is only available as pour-over coffee, Chemex or French press because it is a delicate coffee bean and a light roast. The coffee is more expensive due to its limited availability.
Several coffee shops and restaurants began offering the Roast House Congolese coffee on Monday. Most shops are charging about $3 per 12-ounce cup.
Atticus Coffee & Gifts, 222 N. Howard St., (509) 747-0336
Boots Bakery & Lounge, 24 W. Main Ave., (509) 703-7223
Cannon Coffee and Cone, 1925 W. Fourth Ave., (509) 413-1898
Chairs Coffee, 113 W. Indiana Ave., (509) 340-8787
Manito Tap House, 3011 S. Grand Boulevard, (509) 279-2671
The Mason Jar, 101 F St., Cheney, (509) 359-8052
The Scoop, 1001 W. 25th Ave., (509) 535-7171
The Wandering Table, a traveling monthly dinner, www.thewanderingtable.com
Roast House will take telephone and email requests for the Congolese coffee and roast it to order, as long as it lasts. It sells for $15 per pound. Reach Roast House at (509) 995-6500 or email@example.com. The microroastery is located at 423 E. Cleveland Ave., Suite C, in Spokane.
Texas-style pit barbecue is coming to Spokane starting Friday.
The first area Dickey's Barbecue franchise is scheduled to open at 11 a.m. on Jan. 18 at 12628 N. Division St., according to company spokeswoman Kate Morganelli. The franchise is owned by Dawn Carr and Walt Buyea. The location was formerly home to Camino Real.
The first 100 customers will get a free Pulled Pork Big Barbecue Sandwich.
Dickey's Barbecue Restaurants has more than 270 locations in the United States, with four restaurants on Washington’s west side (with one more coming soon in Issaquah, Wash.) and three in Idaho. Dickey's Barbecue Pit opened in 1941 in Dallas, Texas by Travis Dickey. According to the company's website, space on the restaurant’s sign was rented to help pay for start-up costs and the menu included only beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
In 1967, brothers Roland and T.D. Dickey, Jr. took over the business from their father and expanded the signature hickory-smoked meats throughout the Dallas and Fort Worth area, and then north Texas. They began franchising in 1994. A third generation, Roland Dickey, Jr. took over the family business, becoming president in 2006.
Dickey’s provides extensive support for franchise operators, beginning with a three-week “Barbecue U,” where owner/operators learn to run the restaurants from open until close.
Dickey’s is known for a family-friendly atmosphere and its beef brisket, pulled pork, ham, polish sausage, turkey breast and chicken, served along with sides such as jalapeno beans and macaroni and cheese. Meats are smoked at each restaurant, just as it was done in the original Dickey’s in 1941. Rolls are served with every meal, along with complimentary ice cream and dill pickles. The first menu change in 50 years was a spicy cheddar sausage, which was recently added after rave reviews from customers.
The Spokane restaurant will be open daily from 11 a.m. to 9 p.m. Reach the store by calling (509) 465-9999.
The menu and other restaurant details can be found online at www.dickey’s.com.
The Santorini's Greek Cuisine in downtown Spokane is closed.
Reached by phone, owner Sally Tsakarestos would only say that they sold the restaurant, 112 N. Howard St. She would not reveal who purchased it, but said the new owners will not run it as a Greek restaurant. She said the new owners will make an announcement about their plans soon.
Pete and Sally Tsakarestos opened Santorini's in 2008. They are not opening another Greek restaurant anytime soon, Sally Tsakarestos said.
Santorini's in Coeur d'Alene, 4055 N. Government Way, is owned by Tsakarestos' in laws and it is not affected by the sale of the Spokane restaurant.
I'll post an update on the new restaurant planned for that location as soon as I get more information.
Sante Restaurant & Charcuterie, 404 W. Main Ave., will reopen for dinner tonight after a break-in overnight.
The restaurant closed Friday at breakfast and lunch while workers cleaned up broken glass. Thieves smashed the glass and grabbed the cash register, according to owner and chef Jeremy Hansen.
The restaurant lost a small amount of cash that was in the register, but thieves did not haul off a prosciutto or any wine.
Sante is keeping the restaurant's Facebook page updated.
My colleague and Slice writer Paul Turner shared some mail he received from a reader.
The reader said she is a “thrift store cookbook seeker” and found a recipe for Spokane Cookies in a book that she picked up on a trip with her daughter.
She copied and sent the page from a church cookbook compiled by the Woman's Society of Christian Service at the Ninth Street Methodist Church in Three Rivers, Mich.
“I wonder how many cooks in Spokane will be baking 'Spokane Cookies' for their friends,” she wrote in her note, which landed on my desk before the holidays.
I haven't come across a similar recipe searching the Dorothy Dean archive over the years. A quick web search didn't turn up any similar “Spokane Cookies.”
It makes me wonder if it was a recipe shared between friends and family, or if it is a reference to something other than this area.
Have you ever come across Spokane Cookies? What would you consider a Spokane cookie?