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Too Many Cooks

Back to Beard House

A team from Sante Restaurant and Charcuterie is headed back to the James Beard House in New York City at the end of October.

Before then, the restaurant is hosting two, six-course practice dinners – one on Oct. 10 and another on Oct. 17 – to raise funds for the trip and give local diners a preview of the menu.

The “Washington State of Mind” menu features crostini with duck liver-and-bacon pâté, elk mortadella with huckleberry conserves, and fry bread tacos with buffalo – and those are just some of the appetizers. Look, also, for pork belly confit, cedar-smoked grouse and braised elk.

Featured chefs are Jeremy Hansen, who owns the eatery with his wife Kate, along with Tyler Shales and Lynette Pflueger. Sous chefs are Abby Pflueger and Cong Vang.

Not only do diners get to preview the James Beard House menu, they get a sneak peek at the Hansens’ latest restaurant. The preview dinners take place at the not-yet-opened Inland Pacific Kitchen, 304 W. Pacific Ave.

Dinner begins at 6 p.m. both nights. The cost is $100 per person, or $130 with wine pairings. The restaurant is asking for cash only. Monies raised with go toward food, air fare and hotels.

Oct. 28 marks the third time a team from Sante will cook at the famed James Beard House. For more info about that event, visit www.jamesbeard.org/events.

To reserve a spot for the preview dinners, call or text Kate Hansen at (509) 263-4547 or send an email to mail@SanteSpokane.com.




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