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Smoke in the Valley

By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

Uncle LeRoy’s BBQ is hosting a barbecue competition this weekend, and everyone’s invited.

There’s a waiting list to compete in the first-time Smoke in the Valley event. But, beginning at 10 a.m. Saturday, members of the public can watch barbecuers from throughout the West Coast prep and cook pulled pork, brisket, chicken and ribs. There’s no admission fee.

At noon Saturday, champion pitmaster LeRoy Payne, owner of Uncle LeRoy’s BBQ, will hold a free seminar on how to prepare and cook his award-winning ribs. He opened his restaurant last August after previously selling barbecue at the now-defunct Spokane Public Market.

Judging takes place Sunday. Awards – the total purse is $5,000 – will be announced that day at 4:30 p.m.

The event is at Uncle LeRoy’s BBQ, 205 S. Pines Road in Spokane Valley. Call (509) 289-0708. On the Web: http://pnwba.com.

Wine Dinner

A four-course dinner Saturday night features wine pairings from Coeur d’Alene Cellars, works of art and live music.

View works from featured artist Sarah Gates while listening to saxophone music from Steve Simisky and sipping white wine. Next is a house-cured salmon appetizer with the 2013 Chardonnay. Creamy portobello soup is paired with the 2012 Mourvedre. The main course is pork osso buco with the 2012 Scarlet Lake Syrah. For dessert, there’s a flourless chocolate torte and more wine.

The event costs $65 and starts at 6 p.m. Saturday at the Coeur d’Alenes Restaurant, 1116 Ironwood Parkway in Coeur d’Alene. Reservations are required. Call the winery at (208) 664-2336.

Mixology 101

Perfect your cocktail-making skills during a new class at Inland Northwest Culinary Academy After Dark. Chef Charlie Martin will show participants how to make a martini, cosmopolitan, lemon drop, Negroni, Tom Collins, gimlet and bloody mary. Appetizers will be provided.

Class costs $49 and runs from 6 to 8 p.m. April 17 in Building 1 at Spokane Community College, 1810 N. Greene St. To register, call (509) 279-6030 or (800) 248-5644, ext. 6030.