Lorie Hutson

Spring may not be in the air quite yet, but it is clearly on the March calendar at Sun People Dry Goods. Workshops will cover subjects from seed starting and cheesemaking to beekeeping. Here are some of the planned classes:

Lantern Tap House expanding The wee tap house in the South Perry neighborhood is getting bigger.

The Spokane-based dressing maker Uncle Dan’s will be front and center at the Super Bowl of eating in Philadelphia on Friday, Wing Bowl 21. Chris Stevens, president of Uncle Dan’s Authentic Salad Dressing Mixes, is supplying the bleu cheese dressing mix that contestants will be drowning their wings in during the competition. The Wing Bowl was started in 1992 by a couple of Philadelphia radio DJs who were convinced that the Eagles would never make it the Super Bowl again. The DJs at SportsRadio 94WIP created Wing Bowl, which initially was just a wing eating competition between the two of them, Stevens said.

Casino welcomes Chinook Chinook Steak, Pasta and Spirits is the latest addition to the Coeur d’Alene Casino & Resort in Worley.

Waste not and save Experts agree that the key to cutting food costs and preventing waste is planning the weekly menu.

Pita Pit battle begins The Pita Pit franchise on North Ash Street in Spokane is a finalist in a company competition that could mean free pitas for customers.

Winter is a quiet time at the Quillisascut farm and school – a time for reflection and renewal. Lora Lea Misterly, who owns Quillisascut with her husband, Rick, used the calm to put together an e-book to share with friends of the sustainable farm and farm school. “Winter Stories” includes images from Spokane photographer Ben Delaney, who took the photos of Spokane chefs during farm retreats there in the past few years. It also features beautiful images of food and includes essays from former Spokesman-Review food writer Leslie Kelly and Seattle chef Greg Atkinson. It can be downloaded free at http://quillisascut.com/ e-book/.

Thinking of a resolution to cook more in 2013? Perhaps taking one of these classes from the Inland Northwest Culinary Academy After Dark will help you keep it. The January classes are:

Washington State University is best known for Cougar cheeses and Ferdinand’s ice cream. Now there’s a new culinary specialty on the menu: beef. University staff and animal-science students are raising cattle for WSU Premium Beef. Two kinds of beef are for sale, including Angus choice, for about $5 per pound and Wagyu, a breed that originated in Japan and is famously fork tender, for $9 per pound.

There’s still time for a homemade gift This is my holiday confession: I have not started making my annual gifts.

The annual Christ Kitchen Gingerbread Build-off is Sunday at the Davenport Hotel. Watch as local chefs and architects team up to decorate gigantic gingerbread structures from 10 a.m. to 1 p.m. in the Hall of Doges. This year’s theme is “A Super Hero Holiday.” The competition is free to view and guests can buy ballots to cast votes for their favorites. Kids can get into the action and decorate their own mini-houses for $7, from 10 a.m. to 4 p.m. in the Grand Pennington Ballroom.

Two and a half years in the making, chef David Blaine’s new restaurant Central Food is ready. Amid the continuing construction at Kendall Yards, the eatery opens at 7 a.m. daily for breakfast, lunch and dinner. The kitchen closes at 9 p.m. Sunday through Thursday and 10 p.m. Friday and Saturday. Central Food overlooks the Spokane River at 1335 W. Summit Parkway, but it’s so new that Bing and Map Quest get the location wrong. It is two blocks south of Broadway Avenue where Cedar Street meets Summit Parkway.