Great reason to dine out
Don’t cook. Eat dinner out Sunday through next Thursday at one of 11 area restaurants and part of the tab will be donated to the Inland Northwest Health Services Foundation. The money will help St. Luke’s Rehabilitation Institute, Community Health Education and Resources and Northwest MedStar.
Eleven restaurants are participating this year. Simply dine there during the days and times listed below and your meal will help support those health care programs.
Sunday: Twigs Bistro and Bar, 808 W. Main Ave., RiverPark Square, 11 a.m. to 8 p.m.
Monday: Luigi’s Italian Restaurant, 245 W. Main Ave., 4 to 9:30 p.m.; Prospector’s Bar and Grill, 12611 N. Highway 395, 11 a.m. to 10 p.m.; and Percy’s Cafe Americana, 10502 E. Sprague Ave., 11 a.m. to 10 p.m.
Tuesday: Longhorn Barbecue, 7611 W. Sunset Highway, 6:30 a.m. to 9 p.m.; Spencer’s for Steaks and Chops, 322 N. Spokane Falls Court, 11 a.m. to 10 p.m.
Wednesday, Oct. 6: Herbal Essence Cafe, 115 N. Washington St., 10 a.m. to 3:30 p.m.; Steam Plant Grill, 159 S. Lincoln St., 11:30 a.m. to 9:30 p.m.
Thursday, Oct. 7: Longhorn East, 2315 N. Argonne Road, 11 a.m. to 9 p.m.; Catacombs Pub, 110 S. Monroe St., 11 a.m. to 10 p.m.; and Kafka Coffee House, 410 Second Ave., Cheney, 7 a.m. to 7 p.m.
Shepherd’s Grain
Shepherd’s Grain is moving into another Spokane restaurant. The Davenport Hotel will begin using the locally produced wheat in its kitchen this fall.
Shepherd’s Grain is a hard, red spring wheat produced by a cooperative of local farmers who call themselves Columbia Plateau Producers. The wheat, unlike most of the grain grown in the region, has a high protein content which makes it better for baking breads. Most of the wheat from the Palouse and surrounding areas is a soft, white variety that is exported overseas and made into flat breads, pastries, cakes, crackers and noodles.
“The more direct the path from field to table, the fresher the product and the better the taste,” said Davenport chef Matthew Young in a news release.
Shepherd’s Grain farmers follow sustainable agriculture practices, such as no-till direct seeding, to reduce or eliminate pesticides, conserve soil and water, and protect and enhance wildlife habitat.
The wheat is also used at Luna, Anthony’s, Bennedito’s Pizza and Laskar’s restaurants in Spokane, and at Farmer’s Daughter in Airway Heights. HearthBread Bakehouse also bakes bread with the wheat that is available in local grocery stores.