Archive for October 2013
Revel 77 is celebrating its first anniversary on Sunday.
The specialty coffee shop on Spokane’s South Hill will be giving out door prizes of coffee and coffee-related gear throughout the day. Espresso shots over ice cream, or affogatos, will be on sale for a dollar. And there will be live music by Hannah Siglin and Blake Baxter.
Revel 77 is located at 3223 E. 57th Ave. It is open Sunday from 8 a.m. to 5 p.m.
And stay tuned: Beer and wine are slated to be sold at the coffee shop in mid November.
Zach Schulte, the 24-year-old barista and bartender who runs show-and-tell at Boots Bakery and Lounge, got his job six months ago with a haiku he submitted online, via Facebook.
Owner Alison Collins said she was impressed with his creativity.
“I don’t care about resumes,” she said. “I have these crazy questionnaires.”
A haiku is a short Japanese poem, which typically has 17 syllables – five in the first line, seven in the second, and five in the last.
Schulte’s doesn’t exactly follow that mold. But it got him at job at the bakery.
Here’s Schulte’s job-getting haiku-like poem about Boots:
My cats keep trying
To eat my vegan biscuits and sausage gravy
Tonight, dine on this vegan fettuccine with alfredo sauce … damn.
Barely a week after it celebrated its one-year anniversary, EJ’s Garden Bistro has called it quits.
The Browne’s Addition eatery made the announcement this morning via Twitter, thanking followers for their business.
Staff followed up later in the day with an email to Too Many Cooks, saying the restaurant closed Sunday and “will not reopen.”
EJ's celebrated its one-year anniversary on Sept. 27.
It anchors the northeast corner of the intersection of West Pacific Avenue and South Cannon Street in the heart of Browne’s Addition. The bistro – with its second-story bar, front porch-seating, fire pit and courtyard with strings of light – was open for brunch on Saturday and Sunday and lunch and dinner on weekdays. It was closed on Tuesdays.
According to today’s email to Too Many Cooks, “Mary Moltke, owner, would like to thank all of those who have supported EJ’s over the last year. Mary’s daughter, Heidi Moltke, who relocated from (New York) City, will be taking the business in another direction.”
There’s no word yet on what that direction might be or when that might happen. But EJ’s staff promised to keep Too Many Cooks posted.
Last month, a Spokane woman asked area residents to vote online for her sister’s recipe in the Pillsbury Bake-Off.
This month, Kathy Coon called back to report her sister, Kelly Story of Sunnyside, Wash., will be going to Las Vegas to compete in the “Quick Rise and Shine Breakfast” category.
This was the first year in the 64-year history of the contest that fans had the chance to choose which recipes made the cut.
Story’s Raspberry Apple Stacks recipe stacked up.
She will be one of100 finalists competing for the $1 million grand prize next month.
Official rules and other information can be found at www.BakeOff.com.
Sugar in cornbread?
“Oh, the humanity!” writes Jack Vines of Spokane, a longtime Spokesman-Review reader and self-described “Southern-born man who learned to make and eat cornbread at his great-grandmother’s wood-fired stove.”
He’s dubious of a recipe for the “proud Southern staple” which comes from “someone who styles herself as ‘Barefoot Contessa’” – and he’s willing to share his own.
“Cornbread does not contain sugar. Yankee cake-like recipes contain sugar and flour,” Vines says.
And that’s not all.
“A ‘cornbread’ recipe with three cups of flour and one cup of cornmeal is just wrong. That would be a slightly grainy cake! Cornbread,” Vines writes, “is made with cornmeal, end of story.”
His version uses vintage cast-iron cookware and, of course, there’s no sugar added.
“For some of us, cornbread is a sacrament,” Vines writes. “Debase a religion at one’s peril.”
Real Southern Buttermilk Cornbread
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons warm, melted bacon grease
1 cup buttermilk
1 egg lightly beaten
Heat oven to 425 degrees. Place two Griswold iron corn stick pans into oven to heat. Stir dry ingredients into a cast-iron bowl. (Vines favors the Griswold Scotch variety.) Add buttermilk and egg to bowl and mix. Add bacon grease and mix. Ladle into heated corn stick pans and convection bake until golden on top and brown on bottom, 12 to 15 minutes.
Note: Any sticks of cornbread not eaten with dinner become dessert, topped with butter and Spring Valley Farms sorghum syrup.
MacKenzie River Pizza Co. in downtown Spokane is celebrating its grand opening.
The new restaurant opened for business at 11 a.m. today at 818 W. Riverside Ave., Suite A.
The menu features nearly two dozen pizzas as well as soups, salads, sandwiches, salads, pastas, appetizers and desserts.
The company, a regional franchise headquartered in Montana, has restaurants in Washington, Idaho, North Dakota and Indiana as well as Montana. This is its third restaurant in Spokane.
Its other two Spokane restaurants are located at 9225 N. Nevada St. on the Northside and 2910 E. 57th Ave., Suite E, on the South Hill.
For more information, including a peek at the menu, visit www.mackenzieriverpizza.com