Tickets are on sale for the Relish Cooking Show and Expo next month.
Relish magazine and the Coeur d’Alene Press are sponsoring the show Dec. 2 at the Greyhound Park and Events Center in Post Falls.
It will feature celebrity chef Jon Ashton, the Relish magazine executive chef and regular guest on the “Today Show.”
The British chef spent his formative years in Liverpool, England, learning the cooking basics from his grandmother. According to Ashton’s website, he graduated from college in Great Britain and worked for several well-regarded restaurants before appearing on the cooking show “TV Dinners.”
He was later discovered by American publications and moved to the U.S., where he lives in Florida.
Doors to the expo open at 5 p.m. and the show will run from 7 to 9 p.m. More than 50 vendors will be there offering product sales and samples.
Tickets are $13 and can be purchased at Super 1 Foods stores in Post Falls, Coeur d’Alene and Hayden; Great Floors in Spokane Valley, Post Falls and Coeur d’Alene; and Granite Transformations, 1014 N. Pines Road, Suite 102, Spokane Valley.
VIP tickets are available for $45. Those ticketholders will have early access to the expo and a private cooking demonstration with beer and wine tasting before the show. Only 150 VIP tickets are available.
For more information, call (208) 664-0237.
Cork & Keg on Saturday
The Spokane Cork & Keg Festival will be Saturday from 7 to 10 p.m. at Mirabeau Park Hotel in Spokane Valley.
Guests can sample from more than 100 wine offerings and 30 beer selections. Food samples will be prepared by chef and culinary instructor Curtis Smith and students from the Inland Northwest Culinary Academy. There also will be live music and a silent auction.
Wines sold at the festival are marked 10 percent above wholesale prices and there is no sales tax. The event is sponsored by the Washington Restaurant Association.
Tickets are $45. Purchase them by calling (360) 357-9232, ext. 131 or at the door.
There is more information online at www.spokanecorkandkeg.com.
Click here to comment on this story »