Kitchen Engine celebrates three years
Don’t miss this train: The Kitchen Engine is celebrating its anniversary with three days of tastings, demonstrations and classes.
The Frickle family opened the store three years ago at the Flour Mill, 621 W. Mallon Ave., Suite 416. The celebration starts today at 8 a.m. with a whole-wheat pancake breakfast. The extensive schedule for the extravaganza is available online at www.thekitchenengine.com.
Here’s a taste of the action:
Local chef demonstrations include Clinkerdagger’s Mark Steinmetz showcasing the restaurant’s burnt cream and Moria Felber from Wild Thyme Kitchen will make “superfood” snacks such as Raw Cashew-Cacao Mousse. Alex Austin will make sushi, share tips and answer questions.
Manufacturers will be showing off their wares, including local companies Zak! Designs, Lloyd Industries (with its ManPan line) and Fat Daddio’s baking pans. Steve Schmauch of Sharp Stuff will be on hand to sharpen knives for a fee.
Taste coffee, teas, sea salts and other gourmet foods. There are door prizes and sales.
Reach the Kitchen Engine at (509) 328-3335.
If you’ve ever considered a 100-mile diet, check out last week’s discussion on Remi Olsen’s Spokane Food Blog, www.spokanefoodblog.com.
Olsen and 14 other local bloggers competed in a contest – dubbed 7vs7 – to eat only foods grown within 100 miles of Spokane for five days. That’s right, they gave up coffee, salt, chocolate, bread and, well, a lot of other stuff.
There was good news … the locavores weren’t without libations: China Bend wines and Dry Fly Vodka were allowed after they confirmed the ingredients were all sourced from the allowed area.
Check out the sources they found for local foods and the ideas for making Spokane-centric meals. Stay tuned for a second challenge starting later this fall.