Author to share secrets of ‘Spice Merchant’s Daughter’

National Public Radio just picked her cookbook as one of the 10 best in 2008.

On Friday and Saturday, Christina Arokiasamy, author of “The Spice Merchant’s Daughter: Recipes and Simple Spice Blends for the American Kitchen” (Clarkson Potter, $29.95), will cook and sign books at Terra Blanca Winery, near Benton City, Wash.

“This elegant little book is for those of us who hunger for dishes that explode onto the palate. The first time I tried one of these recipes, I was tasting things in places I didn’t even know had taste buds,” writes NPR’s T. Susan Chang.

Arokiasamy will demonstrate appetizer recipes on Friday at noon, 2 and 4 p.m. and main courses Saturday at noon and 3 p.m. She was raised in Kuala Lumpur, Malaysia, and runs the Spice Merchant’s Cooking School in Seattle. Guests will be able to sample her dishes, talk with the chef and have copies of her cookbook signed.

During both days, Terra Blanca winemaker Keith Pilgrim will highlight wine pairings for aromatic and spiced foods, whether made at home or ordered in a restaurant.

Terra Blanca Winery and Estate Vineyard, 24715 N. DeMoss Road, is about 150 miles southwest of Spokane near the Tri-Cities. Directions and more information can be found online at www.terrablanca.com.

Luna turns 15

Fifteen years ago, owners Marcia and William Bond opened the doors to Luna on the day after Thanksgiving. Much has changed since.

The South Hill restaurant has expanded its footprint. Artisan breads are now baked on site at Bouzies Bakery (and delivered around town). Morning pastries and coffee have been added to the menu. Herbs, fruit and veggies are grown on site, kitchen scraps are composted, LED lighting is used and the staff tries to find ingredients as close to home as possible.

Soon, the restaurant will have a license for retail wine sales from its cellar, which has been recognized for its excellence by Wine Spectator magazine.

At least one thing is the same for the Bonds. “They want us to treat every single person who comes in here as they would a guest in their home,” says Jessica Collins, who manages front-of-the-house operations at the restaurant.

Among the dishes on chef Anna Vogel’s seasonal menu are Pumpkin Risotto with Braised Pork Chips and Sage Brown Butter, Tandoori-style Chicken Breast and Charmoula-rubbed Quail. The ever-present Coconut Curry Prawns and Apple Wood Oven Pizzas are there as well.

Luna also serves a new prix fixe lunch, which includes three courses for $15. The restaurant’s next wine dinner is scheduled for Jan. 18, with five courses paired with Buty wines. The dinner is $85.

For more information, reach the restaurant at (509) 448-2383 or www.lunaspokane.com.