I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to say I prefer it to cooking with a fresh grocery haul. This colorful, hearty salad is case in point. One evening I found myself staring down a near-empty refrigerator with just some steamed green beans leftover from a previous meal and a lonely wedge of radicchio. I probably would not have otherwise thought to put these two ingredients together, but serendipity did it for me. I cut the crisp, cool beans into bite-size pieces and sliced thinly the radicchio. As I tossed them together, I took pleasure in how their hues, textures and tastes played off one another so perfectly.
A pot of beans: Cooking doesn’t get much more basic than that. Beans might be cute (especially pretty heirloom varieties), and well-made beans make a tasty, cheap side dish. But that seems to be about the extent of it. What are beans going to teach you?
Two employees and one of their spouses have purchased the restaurant and bar and are planning to largely keep things the same while they get comfortable in their new roles. Chef Silviano “Sil” Hernandez, bartender Mari Bork and her husband, Brad Bork, are busy taking on new tasks as owners and managers. And they’re collectively thrilled to be in this position.
The winter Lester Cup competition is in full swing, featuring five big bone-warming beers from Spokane breweries: Bellwether’s Remembrance Russian imperial stout (10.5 percent ABV), cellared several months in kegs for extra smoothness. Bellwether is at 2019 N. Monroe St.