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Spokane, Washington  Est. May 19, 1883

Candle in the Woods offers dinner with friends


David Adlard stands in his kitchen at his home in Athol. He and his wife, Lisa, run Candle in the Woods. 
 (Kathy Plonka / The Spokesman-Review)
Patty Hutchens The Spokesman-Review

ATHOL – For David and Lisa Adlard, dinnertime is more than a routine affair – it’s a celebration that includes gourmet food, fine wine, laughter and the cultivation of new friendships.

Six years ago, the Adlards opened Candle in the Woods just outside of Athol. Similar in concept to a bed and breakfast, the couple calls its place a “dinner and bed.” It’s a venture that has grown in popularity, and accompanying the growth of the business has been an ever-increasing circle of friends.

“We get to sit together (at dinner) and meet new friends,” said David, who along with Lisa joins their dinner guests in the family-style setting.

David, a chef who has trained under world-renowned chef Horst Galow, who once was the private chef for Princess Margaret of Great Britain, and Lisa, the hostess, open their home to anywhere from two to 24 people, serving them a seven- to eight-course meal.

“Cooking is really about two things,” said David. “Creativity and technique. Horst was my mentor, and he was brilliant.”

During his tenure with Galow, Adlard put on several large private parties, all very high-end.

Last year, the couple hosted 10 to 12 events at their log home, which sits on 10 acres about four miles off the highway in the woods outside of Athol.

Mailing invitations every five to six weeks to people on their mailing list, the Adlards have discovered that the 16 reservation spots fill up quickly. In addition to these planned parties, the Adlards also accept reservations for two people to groups as large as 24.

Working out of their home, David cooks on a single range and in one oven – a challenge when preparing the many courses that are served.

“Cooking an eight-course dinner with a single range takes a great deal of planning and has made me become a better cook,” David said.

But those challenges are expected to disappear this summer when the couple expands its facilities to include a commercial kitchen as well as a dining room that will seat between 60 and 70 people. Also included in the expansion is a plan to build three cabins and an outdoor pool.

“We want to make it so that everyone who has dinner can also stay the night,” said David.

Now, guests can stay in the Adlards’ home in one of three rooms. In the morning, they are treated to a wonderful breakfast.

Getting prepared for the dinner parties takes several hours and involves more than just food preparation. Each party has its own unique place settings and floral arrangements.

“It takes us three to four hours to get it set up,” said Lisa, whose brother, Derek Rennebaum, serves as sous-chef.

While the food and wine are clearly a gourmet experience, David says the family-style atmosphere in which the dinners are served lends itself well to the casual atmosphere he and Lisa want to create.

“Casual elegance is our goal,” said David.

In addition to its hospitality business, the couple owns Funtastics gyms in Coeur d’Alene and Sandpoint. It is a venture that both are passionate about. David and Lisa have been gymnastics coaches for most of their adult lives, and when the couple were married about six years ago, David joined Lisa in the business she had helped start in 1995.

When not in the gym, the Adlards pursue their other passion of cooking and entertaining.

“It’s a great balance for our lives,” said Lisa.

The Adlards estimate that about half of their clients are return guests. But each dinner is different, offering a variety of wine and food.

“You’ll never come to dinner twice and have the same experience,” said David.

Guests arrive at 6:30 p.m. and enjoy champagne cocktails and hors d’oeurves. There is a break before the main course when the guests retire to the game room and enjoy foosball, darts or pool. The final course, dessert, is served at about 11 p.m.

The dinners range from about $99 each to $199, depending on the food and the selection of wine.

With a wine cellar that has more than 1,250 labels, the Adlards have one of the largest restaurant collections in this area, according to David. The couple serves samples of various wines, allowing their guests to experience different wines with dinner.

“It is almost like having a wine tasting with your dinner,” said Lisa.

The Adlards particularly enjoy having local winemakers join the dinner parties to tell guests how that particular featured wine was made.

The couple say they see their “dinner and bed” business as more of a hobby than a business venture, and it is one they clearly enjoy. They are looking forward to bringing more people into their larger facilities this summer and meeting more friends.

“There’s nothing like a glass of wine and a good meal that brings people together,” David said.