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Chef Teaches Holiday Tricks

Rick Bonino Food Editor

With another holiday season just around the corner (no, we can’t quite believe it, either), it’s time to start thinking about what edible delights to dish up for this year’s festivities.

Chef Robert Bradley of Bradley’s Restaurant in Sandpoint is offering a series of four holiday cooking classes, starting next Tuesday with a session on matching food with wine.

Other classes include Holiday Hors d’Ouevres and Canapes, Oct. 24; Cookies, Cakes and Desserts, Nov. 7, and A Southwestern Thanksgiving, Nov. 14. Classes run from 5:30 to 7:30 p.m., and refreshments will be served.

Cost is $30 per class. For information, call (208) 265-0128.

Finding an epicure

Well-heeled foodies will want to check out the Deaconess Medical Center Foundation’s 15th Annual Epicurean Delight coming up on Oct. 20 from 6:30 p.m. to midnight at the Spokane International Agricultural Trade Center.

The black-tie event features food and drink from 26 of the region’s top restaurants, 18 area wineries and two breweries, who will compete for a variety of awards including Best Display, Best Hors d’Ouevres, Best Entree, Best Dessert, People’s Choice, Interrelationship with Guests and Outstanding Grand Award. There also will be afterdinner dancing to the music of the local band Men in the Making.

Tickets are $125 per person, with proceeds benefiting the Deaconess Women’s Clinic at the West Central Community Center. For information and reservations, call 458-7228.

Supermarket snacks

If free food is more your style, volunteers from Spokane’s South Hill Senior Center will demonstrate a wide variety of food products from 20 different companies this weekend at the Albertson’s supermarkets at 4416 S. Regal and 510 E. 37th.

Samples will be available at the stores Friday and Saturday from 10 a.m. to 6 p.m. The money that volunteers will be paid by food manufacturers for their time will go to support the center’s activities.

Pardon our French

Regular readers of the food section will notice a new feature that debuts on our cover today, called Chef du Jour.

Each month, we will profile a chef from an area restaurant and print one of their favorite recipes for you to try at home, beginning with the well-traveled Chef Omar Fekhar of Spokane’s Marrakesh Restaurant.

And as for all of you finicky French speakers out there, yes, we realize that this technically should be titled Chef du Mois. But what do you want from IN Food: good grammar, or good tastes?

, DataTimes MEMO: We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.

We’re always looking for fresh food news. Write to: The Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.