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A&E >  Food

Fresh Sheet: Chattaroy Cheese sets open house

Get your goat.

Goat cheese, that is.

Chattaroy Cheese Co. is hosting its annual Spring Open Creamery on Sunday.

Visitors can meet the goats – including baby goats – sample some spring chevre, tour the farm and buy cheese. Bistro Box food truck will also be on site.

The fest runs from noon to 3 p.m. at 23720 N. Crescent Road. Call (509) 238-9496.

On the Web:

The patio is alive with the sound of music

Spring is in the air. By spring, Clover means music.

Starting Friday, the restaurant in Spokane’s University District will be reintroducing live music on its patio. Musicians will perform 6:30 to 9:30 p.m. Fridays through Sept. 16 – weather permitting.

There’s no cover, and seating is first come first serve.

Clover is located at 913 E. Sharp Ave. Call (509) 487-2937.

On the Web:

Champion’s gumbo

Len Champion of Spokane came across a gumbo recipe in an old cookbook years ago.

Part of the page was torn and missing. So he managed to put together the rest of the recipe to suit himself.

He serves his sausage chicken gumbo with white or multi-colored rice and shares the recipe with us here.

1/2 cup all-purpose flour

1 tablespoon vegetable oil

1 link sausage, finely chopped

3 medium celery stalks, cut into 1/2-inch chunks

1 medium onion, cut into 1/2-inch chunks

1 green bell pepper, cut into 1/2-inch chunks

12 ounces okra, cut into 1/2-inch chunks

8 cups low-sodium chicken broth

8 skinless chicken thighs

1 (28-ounce) can tomatoes

2 bay leaves

2 cups water, if needed

1 tablespoon Worcestershire sauce

Heat large skillet over medium-high heat. Toast flour for 3 minutes, stirring with a wooden spoon. Reduce heat to medium and cook, stirring to break up lumps, until it reaches the color of peanut butter, about 14 minutes. Adjust heat to prevent burning. Transfer to a large bowl and let cool, then sift flour through a sieve, pressing clumps.

Heat oil in large pot over medium heat. Cook sausage for 1 minute, raise heat to high, add celery, onion and pepper. Cook, stirring occasionally until slightly soft, about 4 minutes. Add okra, cook for 3 minutes more.

Gradually whisk broth into flour, then add to pot. Stir in chicken, tomatoes and bay leaves. Bring to boil. Reduce heat to medium and simmer vigorously for 1 hour.

Remove from heat, cover to keep warm.

Transfer chicken to plate, let cool enough to handle, remove meat from bones, shred and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.

Yield: 6 to 8 servings

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