Food

The goal here was pretty simple: a chicken kebab that was as flavorful and tender as a beef version. Getting that would call for an acidic marinade with some seriously oomphy flavor. For the base, I turned to the classic oil and vinegar. Not wanting to discolor the chicken, but wanting the flavor of balsamic, I used white balsamic. You also could use cider.

An 11-year old Spokane boy’s recipe is in the fourth Annual “Red Robin Kids’ Cook-Off” cookbook. Nicholas Wells’ Peach-tastic Burger was chosen from more than 11,000 recipes in this year’s contest. The cookbook can be downloaded free at www.redrobin.com.

McDonald's "We Buy Local" Campaign Lures Locavores, Critics Call It "Localwashing"

Backyard Chickens and Arsenic Update

Ambrosia Bistro is the proud winner of an Award of Excellence for 2010 from Wine Spectator magazine.

Ah, s’mores – the summertime dessert you’re never too old for. Appearing in a 1927 Girl Scout publication, s’mores have become so popular they’re celebrated every Aug. 10 (National S’mores Day). And it’s easy to see why.

Thursday Night’s Dinner - Catered by Two Cooks with Love. Menu includes: honey-glazed pork baby back ribs with whiskey marmalade or lime and chipotle fish tacos. Reservations are requested by today. Thursday, 5-8 p.m., Blanchard Community Center, 685 Rusho Road, Blanchard, Idaho. $19.95/pork or $16.95/fish. (509) 891-5980 or (509) 437-0426. Jelly Belly on Tour - Taste the newest Jelly Belly flavors and enjoy a variety of activities. Friday. 11 a.m.-3 p.m., Spokandy Chocolatier, 1412 W. Third Ave. (800) 323-9380.

Farmers markets and co-ops are offering classes and tours this week that will help you meet local farmers and learn how to cook with their produce. • Experts from Providence Sacred Heart Medical Center and Children’s Hospital will be at the Spokane Farmers Market today to share tips on using fresh fruits and vegetables from local growers.

Spokane wine blogger Josh Wade of DrinkNectar.com is starting a new magazine.

Corkage fee is becoming “corkage-free” at some Spokane restaurants. Barrister Winery is working with several local restaurant owners who have agreed to waive a corkage fee – usually $10 to $15 – when diners bring in wine purchased at Barrister Winery’s downtown tasting room.

Tuesdays Cheney Farmers Market – 3-7 p.m., First Street and College Avenue, Cheney. (509) 235-7320

I’m just back from vacation and wading through the suggestions that readers left on my voice mail and in my e-mail box for Guy Fieri from the Food Network’s “Diners, Drive-Ins and Dives.” The show is planning to film at Spokane and Coeur d’Alene restaurants this summer.

It’s a fact that more than three-quarters of all Champagne sales occur between Thanksgiving and New Year’s. But that doesn’t mean you shouldn’t enjoy good bubbly year-round. Well-made, dry sparkling wines are among the most versatile in the world. They pair with summer foods, appetizers, and picnic fare especially well.

Bringing home the bacon used to be a noble thing. Today, it’s considered a health hazard. So what’s a bacon lover to do? Read the nutrition labels and use common sense.

Scratch Lemonade: A cocktail from the garden

Bruttles Candy Shoppe has a new downtown home. The candymaker, known for its soft peanut brittle, has moved out of the Davenport Hotel to a new storefront across the street, 828 W. Sprague Ave.

PEACH is trying to get the word out about two new markets that are meant to help low-income families eat more fresh fruits and vegetables. The nonprofit People for Environmental Action and Community Health is offering a 40 percent discount to families who qualify at the PEACH Community Garden farm stand. PEACH is the parent agency for Fresh Abundance.

Tuesdays Cheney Farmers Market – 3-7 p.m., First Street and College Avenue, Cheney. (509) 235-7320