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A&E >  Food

Park it: Cafe open on weekdays

Once vacation starts for Spokane Public Schools, the Park Bench Café will be open on weekdays, too.

The seasonal, walk-up café with outdoor seating at Manito Park opened for weekend service from 9 a.m. to 5 p.m. during Memorial Day weekend. Its popular Friday night concert series started May 29, with live music from 6 to 8 p.m.

The menu includes sandwiches, wraps, salads, espresso and more. Hours are subject to weather. Find the café between Mirror Pond and Duncan Garden at 1928 S. Tekoa St. Call (509) 456-4349.

Dinner for Dads

Clover is hosting a “Dinner for Dads” from 7 to 10 p.m. Tuesday.

The event features a special menu paired with beers from Orlison Brewing Co. for $60 per person.

Dinner – tuna and watermelon tartare, grilled asparagus salad, foie gras, s’mores and more – is served on the patio at the restaurant, 913 E. Sharp Ave. Call (509) 487-2937. On the Web: http://cloverspokane.com.

Get to know Haggen

Haggen has acquired the Liberty Lake Safeway store, and now the grocery chain wants to get to know its new neighbors.

Haggen is hosting a public meeting for community members from 5 to 6 p.m. Thursday at Greenacres Middle School Commons, 17409 E. Sprague Ave. in Spokane Valley.

Haggen is in the process of acquiring 146 Albertsons and Safeway stores, expanding from 18 stores with 16 pharmacies to 164 stores with 106 pharmacies in Washington, Oregon, California, Nevada and Arizona. The acquisition also takes it from about 2,000 employees to more than 10,000 employees.

The Liberty Lake store is located at 1233 N. Liberty Lake Road.

Earn certification credit

Inland Northwest Culinary Academy After Dark at Spokane Community College is offering professional education classes.

Credits count toward American Culinary Federation certification. Recertification is required every three to five years.

Classes include Sugar Fundamentals and Trends on Monday for $400 and six credit hours; Cheese Carving Fundamentals and Butter Cream Sculpting Techniques on Tuesday for $400 and six credit hours; and Charcuterie Into the Smokehouse, on June 29 and 30 for $800 and 10.25 credit hours.

Participants must be professionals or graduates of a culinary or baking and pastry program.

On the Web: http://incaafterdark. scc.spokane.edu/Home. aspx and click on “professional series” under “classes.”

Do you have fresh food news? Write to: Fresh Sheet, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call (509) 459-5446 or send an email to adrianaj@spokesman.com.
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