January 23, 2013 in Food

Fresh Sheet

By The Spokesman-Review
 

Casino welcomes Chinook

Chinook Steak, Pasta and Spirits is the latest addition to the Coeur d’Alene Casino & Resort in Worley.

The restaurant is the last of three to be remodeled at the casino, including the Redtail Bar and Grill and the Sweetgrass Café. There are floor-to-ceiling windows the length of the dining area, an elevated bar and mountain lodge décor.

Executive chef Adam Hegsted and sous chef Molly Patrick built the menu around the flavors of North Idaho and the Pacific Northwest. Prime beef – dry aged for 30 days – is featured, along with less expensive entrees including handmade pasta and from-scratch pizza baked in the new brick oven.

Chinook is open Wednesday, Thursday and Sunday, 5 to 9 p.m.; and Friday and Saturday 5 to 10 p.m. The menu is online at www.cdacasino.com

Patit Creek comes to Spokane

Patit Creek Cellars is opening a Spokane tasting room at 822 W. Sprague Ave. in March.

It will be the second off-site tasting room for the Walla Walla-based winery, said Sonya Morrison, the director of hospitality and sales for Spokane. A tasting room was opened in Woodinville last year.

She said they choose Spokane because of the number of wine club members from the area. They’re planning tapas and small plates and dishes made with Patit Creek wines, as well as the wine tasting. The tasting room will be open Thursday, Sunday and Monday from noon to 6 p.m. and Friday and Saturdays from noon to 8 p.m.

Cooking for singles

Don’t have a Valentine this year? Try a new singles cooking class at the Kitchen Engine, 621 W. Mallon Ave., in the Flour Mill.

Two cooking classes are planned at 5:30 p.m. – one for singles 40 and younger on Feb. 13 and another for singles older than 40 on Feb. 14. Instructor Tiffany White will teach students how to make gnocchi from scratch. The hands-on class is $49 per person and includes a gnocchi board.

There are more details at www.thekitchenengine. com or call the store to make reservations, (509) 328-3335.

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