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Fresh Sheet

Soup’s on

Lesley Dalke, the culinary arts teacher at West Valley High School, responded to the Food section’s call for New Year’s resolutions.

“One of mine is going to be ‘Soup Santa,’ ” wrote Dalke, 56. “Every time I make some soup (which is a lot this time of year) I’m going to bring a container of it to someone as encouragement. Whether it is a neighbor, friend or co-worker, I figured I’d share it since it is just my husband and me and I can’t seem to get out of the habit of cooking for a crowd!”

It’s not too late to share your foodie resolutions with Spokesman-Review food editor Adriana Janovich via Twitter @adrianajanovich, the Food section’s Facebook page at www.facebook.com/SpokesmanReviewFood or email at adrianaj@spokesman.com.

French macarons

Making these delicate, meringue-based sandwich cookies is one of my New Year’s resolutions.

Pastry chef Lynette Pflueger of Spokane’s Santé Restaurant and Charcuterie shows home cooks how at 5:30 p.m. Monday.

The semi-hands-on class includes recipes, costs $39 and takes place at Kitchen Engine, 621 W. Mallon Ave., Suite 416. Participants will get to practice piping and filling macarons.

Call (509) 328-3335.

On the Web:   www.thekitchenengine.com.

The Backyard Public House

This new Spokane pub bills itself as a “five-star dive bar.” Like many dives, it serves burgers and beers. But, like more refined watering holes, it also offers craft cocktails.

Highlights from its upscale pub fare menu ($5 to $14) include crab cake sliders, poutine, grilled cheese and a Cuban sandwich. There are nine mules served in those famed copper cups, trivia Tuesday nights at 8 and weekend brunch.

The Backyard is open from 11 a.m. to 2 a.m. Monday through Friday and 9 a.m. to 2 a.m. Saturday and Sunday at 1811 W. Broadway Ave. Call (509) 822-7338.

On the Web:   www.backyardspokane.com.