Color Scheme

Subscribe now

Public Market turns 2 with party, chili cook-off

By Lorie Hutson lorieh@spokesman.com(509) 459-5446

The Spokane Public Market celebrates its second anniversary on June 1 with a party and chili cook-off, and there’s still time to enter.

Contestants will cook chili starting at 10 a.m. and public sampling begins 2 p.m. The celebration at the market, 24 W. Second Ave., includes live music, cake, balloons and face painting for children.

Enter a favorite chili recipe into one of two categories: with beans or without. Contestants will also be judged for showmanship at their booths and marketgoers will choose a people’s favorite award.

The entry fee is $20 and a $1,000 purse is up for grabs. For more information or to reserve a spot, call Leroy Payne at (509) 289-0708. The information and registration are also posted on the Spokane Public Market page on Facebook.

Spokane chef in Culinary Team USA tryouts

A Spokane chef has been invited to tryouts for the American Culinary Federation’s Culinary Team USA next week. Elijah Dalager, executive sous chef for Red Lion Hotel at the Park, will travel to Denver to compete against 11 chefs for a spot on the team, considered the country’s culinary Olympic team. Culinary Team USA will compete in Erfurt, Germany, against teams from 92 other countries in 2016.

Dalager was the Washington chef of the year in 2011. The chefs who are competing had to apply to the team and four people will be chosen.

“You don’t get your name on the Food Network. You don’t get the big money prizes. You do it because that is where your heart and soul is,” Dalager said.

Manito Tap House earns green restaurant certification

The Manito Tap House is now one of nine certified green restaurants in the country.

The certification is from the Green Restaurant Association, a national nonprofit group that helps restaurants increase environmental friendliness.

Manito Tap House, 3011 S. Grand Blvd., has taken 84 steps to increase the efficiency of the operation and is now 225 percent above the minimum requirements for the certification, according to a news release from the Green Restaurant Association.