March 19, 2014 in Food

Fresh Sheet: Emerson-Garfield Market, lentil festival, INCA After Dark

By The Spokesman-Review
 

The Emerson- Garfield Farmers Market is gearing up for its second season and hoping to grow.

Last year, the market – organized and launched in fewer than 60 days – did $21,000 in sales in about 14 weeks and featured 10 to 20 vendors. This year’s goal is 30 regular vendors.

Vendor applications are being accepted for the 2014 season, which runs June 6 to Oct. 17. The market is in the parking lot of Knox Presbyterian Church, 806 W. Knox Ave., from 3 to 7 p.m. Fridays.

For more information, visit emersongarfield.org.

National Lentil Festival

Vendor applications are being accepted for the National Lentil Festival, which will be Aug. 22-23 at Reaney Park in Pullman.

There are openings for 120 vendors. The deadline to register is June 13.

The festival features a 400-gallon bowl of lentil chili, with free samples for festivalgoers as long as it lasts, as well as live music, beer and wine gardens, cooking demonstrations and the Legendary Lentil Cook-Off.

For more info about the fest – presented by the Pullman Chamber of Commerce, City of Pullman and Washington State University – visit www.lentilfest.com.

Spring quarter classes

INCA After Dark, which offers evening and weekend cooking classes taught by top regional chefs, has announced its spring line-up. Classes are $49 and run from 6 to 8 p.m. at 1810 N. Greene St., Building 1, Spokane Community College. They are:

April 11, Margaritaville Grill, tacos and margaritas with chef Laurie Faloon

April 16, Butterfly, Brunoise and Chiffonade, knife skills with chef Curtis Smith

April 24, Sushi 101 with chef Joshua Martin

May 2, Chop, Wok and Talk, wok-style cookery with chef Laurie Faloon

May 7, Secrets of Artisan Bread Baking with pastry chef Harry Wibisono

May 15, Ragin’ Cajun with chef Joshua Martin.

May 30, Thai One On with chef Laurie Faloon

June 5, Homemade Bread and Baguettes with pastry chef Harry Wibisono

June 13, Tapas Party to Remember with chef Laurie Faloon

Register online or by calling (509) 279-6030 or (800) 248-5644, ext. 6030. For more information, call program coordinator Patty Seebeck at (509) 533-8141.


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