December 13, 2006 in Food

Fresh Sheet: Luna lands among Bon Appetit favorites

By The Spokesman-Review
 

Luna is always among our readers’ favorite restaurants each year.

Now, count them among the favorite restaurants featured in Bon Appetit magazine.

The restaurant’s Coconut Cream Cake was featured in the R.S.V.P. column in the December issue of the magazine. Owner Marcia Bond said they shared the recipe with the magazine after a Seattle Bon Appetit reader asked for it.

“This six-layer cake is a showstopper (don’t worry – you’ll only need three cake pans),” magazine editors said.

Look inside today’s food section for the recipe.

Luna and sister restaurant Cafe Marron are decked out for the holidays, Bond says. And bakers and pastry chefs will be working on holiday cookies and pastries for the rest of the holiday season. They’ll be displayed on a table at Luna, along with beautifully decorated ginger heart cookies they’re using to deck the halls. Stop in or call if you’re looking for some special treats for a holiday party or dinner.

Luna can be reached at (509) 448-2383.

Cup of Excellence

Cravens Coffee Co. is releasing its latest Cup of Excellence buy.

Each year Simon Thompson, owner of Cravens Coffee, scours the planet for the best coffee beans including winners of the Cup of Excellence program, in which coffees are tasted (cupped) and ranked by a jury of international judges.

This year Cravens Coffee was the highest bidder for the top-ranked organic Nicaraguan coffee in the 2006 Cup of Excellence competition. It received 88.67 points out of 100.

Here’s how Thompson described the new coffee, called the Nicaragua Maria-Garcia: “(It) is washed and sun dried, accentuating the coffee’s floral notes. Flavor attributes are creaminess, rich nutty character and fruity nuances with hints of strawberry and orange.”

Cravens is the only roaster in the United States to have purchased the coffee. It will be available wherever Cravens Coffee is sold or go to cravenscoffee.com.

Heathy pizza?

Absolutely. Pizza made in Spokane by AC LaRocco outranked other frozen pizzas – both organic/natural and traditional – in a recent nutrition study by Gonzaga University senior Steven DiLucca, according to a news release from the company.

DiLucca, who did the comparison for a class project, found that AC LaRocco was lowest in: fat, calories from fat, cholesterol, saturated fat, calories, sodium and carbohydrate. It was also highest in fiber.

For more information on AC LaRocco Pizza, go to aclarocco.com.


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