October 31, 2012 in Food

Fresh Sheet

By The Spokesman-Review
 

Cork & Keg Festival tickets available

Tickets to the annual Cork & Keg Festival are on sale for the Nov. 10 wine and beer tasting at the Mirabeau Park Hotel.

More than 50 microbreweries and wineries are featured at the tasting from 7 to 10 p.m., sponsored by the Washington Restaurant Association. Tickets are $45 per person in advance, or $50 at the door. There will be live music, appetizers from instructors and students at the Inland Northwest Culinary Academy at Spokane Community College, and a discount wine store.

Purchase advance tickets with cash or check at: any Spokane Rosauers Supermarket; Huckleberry’s, 926 S. Monroe St.; Vino! A Wine Shop, 222 S. Washington St.; Williams Seafood Market & Wines, 2118 N. Ruby St., Suite A; Eau De Vie Wine Shoppe, 21718 E. Mission Ave., Liberty Lake; and Mirabeau Park Hotel, 1100 N. Sullivan Road, Spokane Valley.

Tickets are online at www.spokane corkandkeg.com or call (509) 467-7744. 

Fall Food Festival on Sunday

Yakisoba bento lunches, sushi and senbei will be served at the 22nd annual Fall Food Festival 11 a.m. to 4 p.m. on Sunday at the Spokane Buddhist Temple, 927 S. Perry St.

For the feast, temple members will be preparing chicken or vegetarian yakisoba bento box lunches ($12), California roll, futomaki and inari sushi, along with Japanese rice crackers called senbei and char shui barbecue pork.

Pre-order by calling (509) 534-7954 or online at www.spokane buddhisttemple.org.

A Scientist in the kitchen

If you approach cooking more like a chemist than most home cooks, a new book from the editors at Cook’s Illustrated might be right for you.

At America’s Test Kitchen, editors have been investigating the best ways to make dishes for 20 years. They’ve compiled the 50 basic cooking concepts into the new “The Science of Good Cooking.” No gastronomy, liquid nitrogen or anything like that, just more than 400 solid recipes. The hardcover book is $40.

Look inside today’s Food section on Page 3 for a recipe from the book for Juicy Pub-Style Burgers.


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