July 18, 2012 in Food

Public market open Sundays

By The Spokesman-Review
 

The Spokane Public Market now has Sunday hours.

The market, 24 W. Second Ave., is now open 11 a.m. to 5 p.m. on Sundays, in addition to 10 a.m. to 6 p.m. Thursday through Saturday.

The public market vendors have worked hard to spiff up the space and they could use some support. Here are just a few reasons to stop: Spokane Cheesecakes makes delicious individual-sized cheesecakes that are perfect for sharing. Natural Start Bakery has gluten-free and gluten-full treats so you can munch while you browse. Uncle Leroy’s Competition Barbecue and Catering is often smoking meats outside the back door. You can buy the finished barbecue at his booth just inside.

There are more details about the businesses at www.spokanepublicmarket.org. The interactive map there is not complete. Click on “Find It At the Market” for a complete list of vendors.

Beignets opens

The new creperie and café, Beignets et le Café, is open.

Mother-son owners Judie and Ryan Sowards have converted the space around the corner from Madeleine’s Cafe and Patisserie into a European-inspired café. The new restaurant, 121 N. Wall St., is open daily for breakfast, lunch and dinner.

Each meal starts with powdered sugar-sprinkled, airy beignets. In addition to both sweet and savory crepes, house specialties include boeuf bourguignon, chicken marsala and cevapcici. Pronounced cha-vop-chee-chee, the Eastern European dish includes links that are a seasoned mixture of ground beef, lamb and pork served with tzatziki, onion and cabbage slaw. The recipe is from the grandmother of a Croatian ex-girlfriend, Ryan Sowards said.

Preserving help

If you have questions about canning and preserving, come see local canning expert Jennifer Hall and me between 3:30 and 5:30 p.m. Thursday at Sun People Dry Goods, 32 W. Second Ave.

We’ll be hosting the Canning 101 Open House in the workshop room. The open house is free and no registration is required. Bring questions. We’ll also be testing the gauges of pressure canners.


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