Color Scheme

Subscribe now

Orlando’s set to get new look

Hopefully the judges are in the mood for Creamy Apple Puffs. (The Spokesman-Review)
Lorie Hutson
Hopefully the judges are in the mood for Creamy Apple Puffs. (The Spokesman-Review)

For the first time since the 1970s, Orlando’s is getting a face lift.

The student-run restaurant at Spokane Community College will close after lunch on Tuesday and stay closed for the summer and fall for a much-anticipated update of the interior and kitchen. Orlando’s will open in a temporary location in the fall, and a grand reopening is scheduled for January 2005, says Janet Breedlove, program assistant for the Inland Northwest Culinary Academy at the community college.

Along with a new look, Orlando’s will have a new name. Breedlove said they asked students to submit suggestions for names, but decided to wait until the renovation is done to pick a winner.

“We kind of decided we needed to see the finished restaurant before naming it,” Breedlove said.

Among the planned changes are an entryway and foyer, a beverage bar with seating for single diners, an espresso bar and a window into the kitchen so restaurant-goers can see the students in action. The student restaurant offers an a la carte lunch menu during the school year and special formal events so that students can practice their new culinary skills.

Watch the Fresh Sheet for more details when Orlando’s temporary location is announced next fall. We’ll also let you know when the restaurant renovation is done.

Million-dollar chance

Laurel Hatfield of Priest River, Idaho, is among the 100 finalists for this year’s Pillsbury Bake-Off. She’ll go to Hollywood to prepare her recipe in the bake-off on June 28 for a chance to win the $1 million grand prize. Her recipe for Creamy Apple Puffs was chosen among finalists in the Breakfast Favorites category.

There are 95 women and just five men in contest this year. This is the 41st Pillsbury Bake-Off. Host Dick Clark will announce the winner the day after the bake-off. The finalists have already won a trip to Hollywood for the finals and a GE Profile Advantium 120 oven. They’ll also be outfitted in gingham-check aprons designed just for the contest by designer Issac Mizrahi.

Thirteen people will win either cash or GE appliances in the bake-off later this month.

We’ll catch up with Hatfield and talk to her about the contest and her recipe. And, of course, we’ll let you know whether those apple puffs turn her into a millionaire.

Mariners eats

If you don’t know enough about your beloved Mariners, here’s your chance to find out their favorite foods. With the Mariners wives’ latest cookbook, “Mariners Menus,” you can whip up Freddy Garcia’s Ensalada de Gallina and Bret Boone’s Angel Food Cake with Fresh Strawberries.

The book includes some of the players’ likes and dislikes along with photos of the team. The cookbook costs $10, and it is available at all Mariners team stores, including the one in NorthTown Mall. Proceeds from sales of the cookbook will benefit the Gregory Fund, established by the Fred Hutchinson Cancer Research Center and The Moyer Foundation. The Gregory Fund helps pay for research into new methods of diagnosing cancer in its earliest stages.