Architects, chefs team up for contest
River eel? Porcini mushrooms? Crushed reindeer antler? It’s anyone’s guess what the mystery ingredient will be for the Christ Kitchen Gingerbread Build-Off this Saturday at River Park Square.
Six local chefs are teaming up with six architects for an Iron Chef-style competition to create extravagant gingerbread structures that will be decorated in three hours while the public watches.
The chef/architect teams will arrive with their gingerbread structures ready and will have to incorporate one mystery ingredient unveiled that day (a la Iron Chef) into the decorations, said organizer Patty Seebeck.
Seebeck, who works with the Inland Northwest Culinary Academy at Spokane Community College, said students there are whipping up the royal icing for the event … about 25 pounds per chef.
The competition begins at 10 a.m. and the teams will be decorating simultaneously until 1 p.m.
The chef/architect teams are: Howard Bateman of the Globe Bar and Grille, along with Ann Martin and Ryan Bollinger of Heylman Martin Architects; Davenport Hotel pastry chef Mark Van Hise and architect Christopher Morlan; Marcel Kopplin of Marsell’s Cakes and Desserts and David C. Edwards an architectural technology, instructor at Spokane Community College; Adam Hegsted of Brix and Joseph Stoy of Baker Construction; Carissa Ernst of Landmark Restaurants Co. with Doug Heyamoto of Northwest Architectural; and Christie Sutton of Europa with architect Nancy McKennon.
And there’s more:
Monday, the gingerbread creations will be moved on baggage carriers provided by Southwest Airlines in a police-escorted parade down Post Street to the Davenport Hotel, where they will be displayed.
Starting Tuesday, the public can buy a chance to vote for their favorite structure and win it, along with an overnight stay and $100 each in dining and spa treatments from the Davenport Hotel.
Tickets are $1.
And finally on Dec. 11 from 10 a.m. to 4 p.m. parents can bring the kids to the Davenport’s Marie Antoinette Ballroom so they can decorate their own minigingerbread house for $5.
All of the money raised by the event will benefit Christ Kitchen, a job-training ministry for Spokane women living in poverty.
Cheese with that?
Having a cheese and wine tasting at your holiday party can seem like a good idea, until you’re standing in the store wondering: “Which cheese should I serve with which wine?”
More than a dozen cheese experts from all over the world will be on hand Saturday at Huckleberry’s Natural Market, 926 S. Monroe, between 8 a.m. and 8 p.m. to help you avoid that scenario. They’ll also have advice on gift giving and ideas for quick and easy appetizers for holiday parties.
There will be samples of a variety of cheeses, as well as tasting of Divina olives, Meza Baked Brie in Pastry and French Callebaut Chocolate.
For more information about the Annual Cheese Extravaganza call Huckleberry’s Natural Market at 624-1349.