Winter is a quiet time at the Quillisascut farm and school – a time for reflection and renewal.
Lora Lea Misterly, who owns Quillisascut with her husband, Rick, used the calm to put together an e-book to share with friends of the sustainable farm and farm school. “Winter Stories” includes images from Spokane photographer Ben Delaney, who took the photos of Spokane chefs during farm retreats there in the past few years. It also features beautiful images of food and includes essays from former Spokesman-Review food writer Leslie Kelly and Seattle chef Greg Atkinson. It can be downloaded free at http://quillisascut.com/ e-book/.
Dreamstaurant finalist seeks votes
Coeur d’Alene Casino Resort executive chef Adam Hegsted, who moonlights with a pop-up dinner project called the Wandering Table, is a finalist in a contest to win $20,000 in design services and products from a restaurant supply business toward his dream restaurant.
Hegsted shared his vision for a tapas restaurant with an American spin, focusing on regional foods. He’s facing four other chefs and their dream restaurants. Public votes will help judges decide who wins the top prize. Go to www.facebook.com/ TundraSpecialties to read the entries and vote. Or, find out more at www.thewandering table.com/.
Smart, slim chefs
If you made a resolution to slim down, but don’t want it to keep you from the kitchen, there’s a new paperback that might help you strike a balance between cooking and indulging.
Author Allison Adato collected 92 lessons in eating and moderation from some of America’s best chefs in her book, “Smart Chefs Stay Slim” (NAL Trade Paperback, $16). She includes tips and recipes from chefs including Thomas Keller, Cat Cora, Marcus Samuelson and Ming Tsai.
Look inside today’s Food section on page C5 for a recipe from the book, Rick Bayless’ Grilled Chicken Salad with Rustic Guacamole.