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January 24, 2011 in City
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Waiter Joel Thomas prepares to serve an ahi tuna salad in the Spokane Club dining room Wednesday. The club and the menu have seen dramatic changes over the past few years. The menu now features more fresh, local products.

The Spokane Club hired Executive Chef Urs Moser, a native of Switzerland, after a national search and an interview process that included the creation of an original menu. His resume includes working with celebrated chef Dennis Foy and a stop at the four-star Raven and the Peach in Fair Haven, N.J.