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Spokane, Washington  Est. May 19, 1883
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A&E >  Food

Culinary calendar

Spring Market - Downtown Spokane - Held Thursdays through May 3. Fresh baked goods, flowers, pasta, wooden treasures, fresh eggs and more farm-fresh goods. Thursday. 11 a.m.-2 p.m., Community Building lobby, 35 W. Main Ave. (509) 232-1950. Chicken Fried Steak - Hosted by the Elks Lodge. Friday. 5:30-7 p.m., 2605 N. Robie Road. $6.50. Reservations required. (509) 926-2328.
A&E >  Food

Filipino fare & flair

In many metropolitan areas, people already know about lumpia – a crisp, savory spring roll that's one the hallmarks of Filipino cuisine. In the Inland Northwest, it's a delicacy on the verge of being discovered.
A&E >  Food

‘Gadgetology’ makes cooking fun for kids

Getting children interested in cooking is all about making it fun. Cookbook author Pam Abrams wants to show you how. Her recent book, "Gadgetology," offers creative ideas for using 35 common kitchen gadgets for a variety of food and craft projects.
A&E >  Food

Ham it up this Easter

Looking to make your life easier this Easter? Let your grocer do most of your dinner prep. Relying on an already cooked ham, a few supermarket shortcuts and fresh herbs to liven up things will minimize your work and ensure you have time for what really matters – say, eating the ears off chocolate bunnies.
A&E >  Food

Reader Food Panel: Enviga thirst-quenching; bubbles overwhelming

Coca-Cola claims that if you drink enough of its new sparkling green tea, it will help rev up your metabolism. But how does it taste? Some Spokesman-Review reader food panel members said they thought Enviga was thirst quenching and tasty. Others said they wouldn't spend their cash on it. Overall, both peach and berry flavors of Enviga scored three out of five stars for taste.
A&E >  Food

Take the takeout out of sweet-and-sour pork

Sweet-and-sour pork is disgusting. Which is to say, I love it. But I refuse to eat those fatty pork nuggets saturated with sticky orange goo that so many Asian-American restaurants pass off as the centerpiece of this dish.
A&E >  Food

Books for cooks: Little pies just right for two

For country cooking without the worry of storing leftovers, pick up a copy of the new "Down-Home Cooking for One or Two" from Taste of Home Books. The new book includes some 446 recipes that are good for newlyweds, empty nesters and novice cooks, editors said in a news release.
A&E >  Food

Culinary calendar

Girl Scouts Cookie Sale - Booth and direct sales through April 15. Varieties include: All Abouts, Tagalongs, Thin Mints, Cafe Cookie, Do-Si-Do's, Trefoils, Samoas and new sugar-free Little Brownies. $4. (509) 747-8091.
A&E >  Food

Dress up brunch with eggs Benedict

While kids prefer Easter eggs hardboiled and pastel colored, grown-ups gravitate to a saucier version of poached eggs draped in a blanket of creamy hollandaise. The grown-up version – eggs Benedict – elevates the ordinary chicken egg to a showpiece fit for Easter brunch.
A&E >  Food

Farmers, investors await soil boom

During these mercurial early spring days – when your spirits are lifted by sunshine only to be dashed a few moments later by pelting hail – one surefire source of optimism is local farmer Alicia Best. She's the ebullient farm manager at Penrith Farms in Newport, Wash. "This weather has me anxious to be outside in the soil," said Best, describing the farm at the headwaters of the Spokane River, where she irrigates two acres of organically-grown produce with water straight from an artesian spring. "This is absolutely one of the most magical places on the face of the earth and I am right where I am meant to be."
A&E >  Food

Fresh Sheet: Girl Scouts unveil new treat

The Girl Scouts have launched this year's sales with a new cookie and a new Web site. In addition to trimming their classic cookies of trans fats, Girl Scouts will be selling a new sugar-free cookie that is suitable for diabetics. The new "Little Brownies" are crunchy little cookie squares with "an explosion of chocolate flavor."
A&E >  Food

Meals will appear in no time with hands-off cooking

If you can't seem to get a handle on dinner in 30 minutes or fewer, try another method: hands-off cooking. This isn't anything new. For centuries people have slow-simmered stews and spit-roasted meats. What makes this style of cooking popular now is that the recipes call for relatively short prep time followed by unattended cooking.
A&E >  Food

MRE’s could be next diet trend – and not because they’re good

After forcing down just a few spoonfuls of the food they're expected to eat every day, I have an even deeper appreciation and concern for our men and women in uniform. Small wonder our servicemen are having trouble maintaining weight, if what I tasted is representative of what they're fed in the field. This dreck could (and perhaps should) be repackaged as diet food, because, despite the high caloric content, I can't imagine anyone finishing this stuff. The MRE Diet could sweep the nation, although there might be landfill issues down the road.
A&E >  Food

Reader Food Panel ; New Pringles flavors surprising

No one guessed they were Pringles. The diminutive little potato crisps are reminiscent of their stacking cousins, but Pringles Select chips have their own personality. Tasters were all over the map with their reviews of the crisps, including: Parmesan Garlic and Sun Dried Tomato potato chips, the Szechuan Barbecue rice crisps and Cinnamon Sweet Potato crisps.
A&E >  Food

Ste. Michelle makes return to top form

Sometimes we take the Big Winery wines for granted. I mean wines that come from big corporate enterprises. They're made by The Suits – which means that they don't have a good, mom 'n' pop-type story. They weren't made by a Boeing engineer turned struggling artist in some dank warehouse.
A&E >  Food

Artist’s Kitchen: Three courses, all perfect

My wife and I were recently in Vancouver, British Columbia, where we had one of the finest restaurant meals we've ever tucked into. CRU Restaurant, just off Granville Street on West Broadway, is an intimate little place that offers a three-course prix fixe menu for $38 Canadian – a terrific bargain.
A&E >  Food

Culinary calendar

Save The Day - The American Red Cross in Spokane is celebrating 93 years of service. The event showcases the multiple facets of the local Red Cross and its impact on our local community as well as surrounding areas. A full breakfast will be served, and keynote speaker Neal Sealock, director of Spokane International Airport, will share his own experiences with the Red Cross. Today. 7:30-9 a.m., Davenport Hotel, Grand Pennington Ballroom, 10 S. Post St. $93. (509) 326-3330 for reservations. A Tour of Spain - Sample eight wines, cheese and La Brea bread. Friday. 7 p.m., Rocket Market, 726 E. 43rd Ave. $20. Reservations and prepayment required. (509) 343-2253.
A&E >  Food

Fresh sheet : Emphasis on fruits, veggies

Getting your daily dose of fruits and vegetables? Probably not, according to research released this week by the Centers for Disease Control and Prevention and the Produce for Better Health Foundation. More than 90 percent of all Americans and 96 percent of children still aren't eating the recommended amount of fruits and vegetables each day.
A&E >  Food

Kidney friendly

Standing on a chair in his grandmother's kitchen, Duane Sunwold started cooking at age 4 and never stopped. By the fourth grade, flour streaks matched the grass stains on his pants as he mastered the mysteries of pie crust and he never looked back. Sunwold currently serves as the department chair for the Inland Northwest Culinary Academy at Spokane Community College, where he first picked up his professional chef credentials in the 1970s before heading north to the Southern Alberta Institute of Technology for additional training. Along the way he served as sous chef at the Hayden Lake (Idaho) Country Club and took only two years to advance from waiter to assistant general manager at a resort in Hawaii. In 1982, he returned to SCC to teach and has led the culinary arts department for 12 of the last 16 years.
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