The annual Inland Northwest Healthy Nacho Recipe Contest is open for business.
Entries for this year’s competition will be accepted through noon on April 11, with the cook-off planned for April 18 at the Downriver Grill. The winning recipe will balance great taste with healthy ingredients. To be eligible, it must have at least two types of cow’s milk cheese and at least one calorie-cutting ingredient.
The contest winner will receive $500 cash, plus a $100 gift certificate to the Downriver Grill and a $100 gift certificate to Saunders Cheese Market. Second prize is a $250 gift certificate to Downriver Grill and third prize is $100 gift certificate to Saunders Cheese Market. The winning recipe will be featured on the Downriver Grill menu through Cinco de Mayo.
The contest is open to all amateur chefs 18 years and older who are not affiliated with the hospitality or foodservice industry, Downriver Grill, Saunders Cheese Market, the Washington Restaurant Association or the Dairy Farmers of Washington.
The contest entry forms are available at the Downriver Grill, 3315 W. Northwest Blvd., and at Saunders Cheese Market, 210 S. Washington St., and can be dropped off at either location.
Recipes from previous contest winners can be found online at www.thinkyoursnacks.org.
Greenbriar announces April cooking classes
Learn some new tricks for entertaining on a budget, making meals ahead or cutting up a whole chicken to save money at the Greenbriar Inn’s April cooking classes.
Classes are $45 each and are held at the Greenbriar Inn, 315 Wallace Ave., in Coeur d’Alene. Class details are online at www.greenbriarcatering.com. Call (800) 953-2379 or (208) 667-9660 for reservations or questions.
Here are the offerings:
April 6: Entertaining Beautifully on a Limited Budget, 6-9 p.m., Janet Campbell of 315 Martini and Tapas
April 13: Make-Ahead Meals for the Busy Home Cook and for Easy Entertaining, 6-9 p.m., Campbell
April 18: Filled Pastas and Pastries, 11 a.m. -2 p.m., Campbell and Kris McIlvenna
April 27: Handling Meats and Poultry, 6-9 p.m., Bill Kaye of Inland Meats of Spokane