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Fresh Sheet: Five-Course Wine Dinner

Europa is hosting a Mediterranean Wine Dinner tonight.

The $55, five-course dinner pairs dishes from Italy, France and Spain with wines from the same regions. The Caprese salad is paired with a 2014 white wine from Sicily (it’s not Capri, but it’s close) and berries go with a 2012 rosé brut from Spain.

The dinner starts at 6 p.m. at Europa, 125 S. Wall St. Reservations are required. Call (509) 455-4051.

Obon Festival

Japanese-Hawaiian food is one of the highlights of this weekend’s Obon Festival at the Spokane Buddhist Temple.

The Buddhist cultural event takes place from 11 a.m. to 8 p.m. Saturday and 11 a.m. to 7 p.m. Sunday. Admission is free. Most menu items run from $4 to $8. Senbei crackers, made by temple members a weekend before the fest, are $4. So are edamame, green tea smoothies and Spam musubi. The chicken or tofu rice bowl is $8. So is the Kalua pork.

The event takes place at the temple, 927 S. Perry St., www.SpokaneBuddhisttemple.org. Call (509) 534-7954.

Piece of cake

Folks from Joseph’s Grainery will teach home cooks how to bake cakes and cookies with whole grain and legume flours during a four-hour class Monday.

The $13 class is part of a continuing education program offered through Spokane Community College. It takes place from 9 a.m. to 1 p.m. at the Whitman County Library, 102 S. Main St. in Colfax. After baking, participants will take a field trip to tour the granary’s harvest operation.

On the Web: www.whitco.lib.wa.us/ and www.josephsgrainery.com.

Dry Fly dominates

This small-batch Spokane distillery was recently named American Whiskey Distillery of the Year at the Berlin International Spirits Competition.

Dry Fly’s Cask Strength Wheat Whiskey also won a gold medal in the competition and its Washington Dry Gin earned bronze.

Nearly 200 spirits from more than 20 countries were judged in the competition, held in March in Berlin. Dry Fly Distilling, owned and operated by Don Poffenroth and Kent Fleischmann, makes vodka, gin and whiskies using local ingredients.

On the Web: www.dryflydistilling.com.

‘Rose Water and Orange Blossoms’

This new cookbook from Maureen Abood (Running Press, $30) is a love letter to Lebanese food.

Based on her award-winning blog by the same name, it shares classic and re-imagined dishes from her childhood in a large Lebanese-American family in Michigan. Look for a couple of recipes inside today’s Food section.

Do you have fresh food news? Write to: Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call (509) 459-5446 or send an email to adrianaj@ spokesman.com.

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