No, Ostrich Doesn’t Taste Like Chicken
Before long, folks will be lining up for a taste of the big bird.
That’s ostrich, of course.
John Cummings, who’s moving his ostrich ranching operation from the Seattle area to Cheney, has started selling some meat on the local market.
Jerky, pepper sticks, sausage and steaks are available at Tom’s East Sprague Meats, 7406 E. Sprague. The Ramada Inn will soon start offering ostrich specials on its weekend menu. Cummings eventually plans to package pepper sticks and jerky for convenience store sales.
While it may look like overgrown poultry, ostrich tastes like lean beef, although it has less calories and fat than even chicken (“You can have your red meat and eat it, too,” Cummings says). But you cook it like fish, he cautions - carefully, because overcooking will make it tough.
In case you were wondering, yes, Cummings will be roasting an ostrich chick for Thanksgiving.
How now?
If cow is still more your style, recipes from the “Beef: It’s What’s For Dinner” television ad campaign are available through the Washington State Beef Commission.
The brochure includes 11 recipes that have fewer than 10 ingredients and can be prepared in 30 minutes or less.
For a copy, call (206) 464-7403, or send a stamped, self-addressed, business-sized envelope to: Washington State Beef Commission, 2200 6th Ave., Suite 105, Seattle, WA 98121.
Lake learnin’
There’s still time to catch a couple of cooking classes offered by the culinary staff at The Coeur d’Alene Resort. Holiday desserts is the subject Saturday, with resort favorites and signature dishes demonstrated Nov. 18.
Cost is $30 per person, including a three-hour morning class, lunch with the chef afterward and a souvenir recipe book. Overnight packages with a room for Friday night start at $68 per person. For reservations, call (800) 688-5253.
Out of Africa
An African dinner will be featured Friday from 5 to 7:30 p.m. as part of the annual Jubilee Alternative Christmas Sale at First Presbyterian Church, 310 S. Cedar.
The menu includes an Ethopian chicken stew, injera (a spongy, tortilla-like flatbread), salad and dessert. Cost is $5.50 for adults, $4 for children 12 and under; tickets are available at the door, or in advance at the church.
The sale, Thursday evening though Saturday afternoon, includes crafts from several Third World artisans, with proceeds returned directly to them. , DataTimes ILLUSTRATION: Drawing
MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.