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Food briefs: Local chef survives round one of ‘Halloween Wars’

Wed., Oct. 8, 2014

Spokane Community College culinary arts instructor Bob Lombardi competes on the season four premiere of Food Network’s “Halloween Wars,” which airs Sunday night. He serves as his team’s sugar artist and is pictured here with teammates Cassie Wollen, pumpkin carver, left, and Gonzuela Bastarache, cake artist.
Spokane Community College culinary arts instructor Bob Lombardi competes on the season four premiere of Food Network’s “Halloween Wars,” which airs Sunday night. He serves as his team’s sugar artist and is pictured here with teammates Cassie Wollen, pumpkin carver, left, and Gonzuela Bastarache, cake artist.

Bob Lombardi made it through the first round of Food Network’s “Halloween Wars.”

The season four premiere, “The Haunted Farm,” aired Sunday night. One of five teams was eliminated. Four – including Lombardi’s – are still in the running for the $50,000 grand prize.

This is Lombardi’s third appearance on a competitive Food Network show. Last season, his team was eliminated in the second round of season three of “Halloween Wars.” The 57-year-old Spokane pastry chef and sugar artist was also the challenge champion in the first episode of “Sugar Dome” in 2012.

Lombardi has taught culinary arts at Spokane Community College for more than 30 years. Due to a confidentiality agreement, he can’t say how far he makes it into the show, filmed last December in Los Angeles.

Another team will be eliminated at the end of the second hourlong episode, “Don’t Go Into the Forest,” which airs at 9 p.m. Sunday on Food Network.

Vote for Hayden cook

A Hayden home cook is a finalist in the Oroweat Bread America’s Better Sandwich contest.

Edwina Gadsby’s Asian Barbecue Pulled Chicken Sandwich with Slaw is vying for the $25,000 grand prize. It’s one of three finalists in the Creative Classics category.

Gadsby is one of a total of 12 finalists. Fans can help her win the prize money by voting for her creation at www.AmericasBetter Sandwich.com.

Voting runs through Oct. 17. The winner will be announced on National Sandwich Day, Nov. 3.

Gadsby, 58, frequently enters cooking contests. Last year, the retired accountant and avid cook was one of four semifinalists in Alter Eco’s Quinoa Recipe Contest, winning a year’s supply of Alter Eco’s quinoa.

They’re back

Customers can now find aebleskivers at Green Bluff.

The seasonal food booth, run by Ron Nelson, is open weekends through October.

Nelson started selling his scratch-made pastries two summers ago at the Kootenai County Farmers Market.

This is his second fall season at Green Bluff. He also has a storefront in the Silver Lake Mall in Coeur d’Alene. (It’s open 10 a.m. to 6 p.m. Monday through Saturday; in November and December, it will also be open Sundays.)

Aebleskivers – “apple slices” in Danish – are a traditional Christmastime treat in Denmark.

Green Bluff aebleskivers hours are 10 a.m. to 6 p.m. Friday through Sunday at Siemers Farm, 11125 E. Day-Mt. Spokane Road. For more information, visit www.aebleskivers.com.

Southern cooking

Gumbo with andouille sausage, shrimp and oysters are on the menu for an upcoming cooking class at the Blanchard Community Center.

The class will be taught by master chef Steve Geving, who regularly teaches his Selectable Delectables series of cooking classes at the center. This is a special addition.

The class takes place at 10:30 a.m. Oct. 15 and costs $25. It includes demonstrations, tastings and recipes. Other dishes include blackened silver salmon with remoulade, chicken with vegetable hash, and peach and almond-meal clafoutis.

Call (208) 437-0426 to reserve a spot.

Bread-making basics

Joseph’s Grainery is hosting a Basics of Bread Making class on Monday.

Kelli Collins, of the family-owned granary, is teaching the class in conjunction with Spokane Community College’s ACT 2 program and the Whitman County Library in Colfax.

The class takes place from 9 a.m. to 1 p.m. at the library, 102 S. Main St. It costs $14.

Sign up online at www.josephsgrainery.com or www.campusce.net, or call (509) 397-3670 for more information.


 

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