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A&E >  Food

The Instant Pot meets fine dining – for a good cause

UPDATED: Wed., Nov. 21, 2018, 7:04 a.m.

What happens when a successful “Top Chef” contestant and an Instant Pot expert get together to cook a four-star, four-course meal in an Instant Pot? And they do it all live in front of the audience they will be serving?

Culinary magic, just prepared a whole lot faster.

On Dec. 5, The Spokesman-Review’s Northwest Passages Book Club, in partnership with Yoke’s Fresh Markets, will host a holiday feast with chef Chad White and best-selling cookbook author Laurel Randolph. Event proceeds will benefit the Second Harvest food bank.

The evening’s guests will savor a gourmet feast cooked right in front of them and displayed on three large video boards across the room. They’ll also learn tips and tricks for using an Instant Pot at home.

The evening’s menu is scheduled to include:

Pumpkin soup, pickled mushrooms and seed gremolata

Steamed Halibut, white bean and chorizo stew with epazote

Beef Barbacoa, molé negro, sesame and cilantro

Chocolate spiced flan with coconut gelato

Tickets are $80 for singles and $150 for couples and include dinner, table wine and drinks. The couples ticket includes a copy of the first new Dorothy Dean cookbook published by The Spokesman-Review in 35 years, along with recipes from the evening formatted to fit inside the book.

Guests also will get to meet Dorothy Dean and take a photo with Spokane’s legendary cook, as well as get a chance to talk kitchen secrets with White and Randolph and take photos with them, too.

After dinner, guests will be led on a private tour of The Spokesman-Review and Chronicle buildings by editor Rob Curley, including visits to off-limits locations like the clock tower.

Randolph also will be signing her latest book, “The Instant Pot® No-Pressure Cookbook: 100 Low-Stress, High-Flavor Recipes.” Copies will be available for sale at the event and gift-wrapping will be available for free.


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