So much to Crave
More than 50 chefs from around the region – and country – came to the sophomore Crave fest, created by local restaurateur and chef Adam Hegsted. Here are some of the highlights.
Section:Gallery
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Travis Tveit of Iron Goat Brewing in downtown Spokane prepared these grilled peaches with prosciutto.
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Chef Tu David Phu poses in his tent at Friday night’s Foods from Around the World tasting event at Crave.
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Chef Tu David Phu prepared sweet potato tartare, which he presented amid wheatgrass with coconuts Friday night at Crave.
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Chef Molly Patrick poses in front of her tent at Crave. She switched things up and made crispy Korean barbecue oxtail with cilantro on chicharones instead of bone marrow tater tots as originally planned.
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Joe Morris poses with his braised lamb dish on Friday night at Crave.
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Felipe Hernandez serves his James Beard Foundation Award-winning tamales during the Foods from Around the World tasting event Friday night at Crave.
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Felipe Hernandez's tamales include cheese-and-asparagus, which are only available seasonally and while supplies last.
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The Coeur d’Alene Tribe of Indians provided entertainment during Saturday night’s Fire and Smoke tasting event at Crave.
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Aarthi Sampath of Kukree in Seattle prepares summer chicken during Saturday night’s Fire and Smoke tasting event at Crave in Spokane Valley.
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John Sundstrom of Lark in Seattle prepared beef sweetbread yakitori for the second annual Crave festival.
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Chef Steven Walk of the Coeur d’Alebe Casino Resort prepared a petite tender with choke cherry-huckleberry gastrique and fry bread.
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Pork souvlaki from Black Cypress in Pullman was a popular pick.
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Heritage Distilling served craft cocktails during this weekend’s Crave festival, including old-fashioneds (left and center) and spiked peach tea (right).
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The gorgonzola steak bites from Shawn Matlock at Max at Mirabeau were a crowd favorite.
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Travis Disckinson prepares to serve pork cheek pibil tacos at Crave.
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Chef Travis Dickinson prepared pork cheek pibil tacos for the Foods from Around the World tasting event Friday night at Crave.
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The bison pemmican from from Wilson Wieggel in Big Sky, Montana, featured huckleberry-chai gastrique and a parsnip chip.
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Aarthi Sampath’s summer chicken was a crowd-pleaser.
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Pork souvlaki from Black Cypress in Pullman gets fired on the grill during the Fire and Smoke tasting event on Saturday night at Crave.
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Chef Mark Singson (right) poses with Kelli Vance of Le Catering and Curtis Smith of the Inland Northwest Culinary Academy at Spokane Community College on Friday night at Crave.
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Travis Tveit of Iron Goat Brewing prepared balsamic marinated flank steak with chimichurri, pickled red onion and goat cheese.
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The pork belly banh mi from Tony Brown at Ruins in Spokane was both colorful and flavorful.
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This braised lamb dish came from Joe Morris of Luna on Spokane’s South Hill.
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The “Whopper Tartare” from Mark Singson featured a gentle smokiness and was a crowd favorite.
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There was a long line for this gai satay with peanut sauce and marinated cucumber from Thai Bamboo on Friday night at Crave.
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