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Quillisascut puts ‘local’ on the menu

Wed., Jan. 7, 2009

The Quillisascut Farm School of the Domestic Arts and Lovitt Restaurant will serve five courses of local, seasonal food at a dinner Jan. 25.

The chefs and farmers are collaborating to make a meal from the new cookbook, “Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts.”

Dinner is $50 per person, or $75 per couple. The meal begins at 5 p.m. and features Ricotta Gnocchi with Sibley Squash, Pears and Sage; Cured Beef Tongue with Chervil and Sweet Onion Salad; Baby Beet Hash and Pork Belly with Poached Egg; Quillisascut Cassoulet; and Coffee Toffee Bread Pudding with Cajeta Sauce.

The “sixth course” is a signed copy of the cookbook, written by Lora Lea Misterly and Shannon Borg, with recipes by Kären Jurgensen. One book is included with each of the ticket prices above.

Quillisascut Farm School, run by Misterly and her husband, Rick, is a sustainable farm near Rice, Wash., that invites chefs and others to see the farm-to-table connection firsthand.

Lovitt Restaurant is just south of Colville and 60 miles north of Spokane, on the east side of Highway 395, in a restored 1908 farmhouse. Owners Norman and Kristen Six serve regional, seasonal food, wine and beer. They buy as many ingredients as they can from local producers.

For reservations for the dinner, call (509) 684-5444.

New chef at Jupiter Bistro

Now is the time to discover the Jupiter Bistro inside Rocket Market, 726 E. 43rd Ave., where owners Alan and Shanda Shepherd have lured Chef Shilo Pierce and his 15 years’ experience back to the stove.

Pierce left Luna two years ago to start a contracting business, Shepherd says, “and with the economy going the way it was, we just saw an opportunity to say, ‘Hey, do you want to get back into the kitchen?’ ”

He agreed, and now he’s letting whim and season inspire the menu at Jupiter Bistro. Pierce peruses the organic produce at Rocket Market for ideas. Last week, he was using celeriac to make soups and salads.

“He also recently made a yam and jalapeño chowder that was just fabulous,” Shepherd says.

There are a few regularly occurring menu items, such as lasagna and rustic mac and cheese, but the soups, salads and sandwiches change daily.

The bistro is open from 7 a.m. to 8 p.m. Diners can order foods at the bistro counter and eat in the market’s remodeled dining space, supplementing with drinks from the market, which includes a selection of more than 2,000 wines and 500 beers.

We’re always looking for fresh food and restaurant news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call (509) 459-5446, fax to (509) 459-5098 or send an e-mail to

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