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A&E >  Food

Fresh Sheet: Nectar Wine and Beer plans South Perry location

Alan Berman’s Blackberry Barbecue Sauce goes well on ribs. (Courtesy)
Alan Berman’s Blackberry Barbecue Sauce goes well on ribs. (Courtesy)

Nectar Wine and Beer is planning a new spot in the South Perry District.

The new location is slated to open in spring 2017 at 907 S. Perry St. and seat 50 people, plus more on a “substantial” patio, said owner Josh Wade. The new spot is also slated to serve the same 16 craft beers and 32 wines as the Kendall Yards location, which opened in 2015.

Wade also owns Nectar Tasting Room, which opened in 2011 at 120 N. Stevens St. He plans to rebrand that business as Nectar Catering and Events. While it will remain focused on Washington wine, the downtown tasting room will add draft beer, host more events – such as comedy shows, painting classes and winemakers’ dinners – and begin serving weekday lunch in early 2017.

On the web:

Into Africa

Partnering for Progress is holding its annual Into Africa dinner and auction.

Proceeds benefit P4P’s projects in southwest Kenya. The organization aims to offer health care, education, economic development and clean water in that region of the country.

Tickets are $65 each or $500 for table of eight.

On the web: Call (509) 720-8408. Festivities start at 5:30 p.m. Saturday at Mirabeau Park Hotel, 1100 N. Sullivan Road in Spokane Valley.

Orlando’s reopens

The student-run restaurant at Spokane Community College reopens Wednesday for fall quarter.

Themed weeks – Mediterranean, French, Asian – are planned. So are a brunch buffet, bistro dinner and Thanksgiving lunch.

The restaurant is located in Building 1 on the SCC campus at 1810 N. Greene St. The hours are 11:30 a.m.-12:45 p.m. Wednesday through Friday.

For more information or to make a reservation, call Janet Breedlove at (509) 533-7283. On the web:

Mind your meals

Learn to overcome holiday overeating through the next round of Mindful Eating classes from health and wellness coach Jane Joseph.

The seven-week series starts Oct. 12. Classes focus on food choices and are held at the Ben Burr Building, 5915 S. Regal St.

The $300 tuition includes books. Register at, or call (509) 953-9097. On the web:

Nothing spare about these blackberry ribs

Allan Berman created this Blackberry Barbecue Sauce after he was given a jar of jam that hadn’t set properly.

“The obvious first choice was using the syrup on homemade pancakes,” he said. But, ribs were on the menu for dinner.

Berman, who turns 77 in December – “I’m an old man, but young at heart” – has been barbecuing since his early 20s and smoking food for about 15 years. He suggests making cuts in the ribs on both sides to allow the sauce to penetrate the meat. This sauce would also pair well with pork tenderloin or chops.


From Allan Berman of Spokane

8 ounces of blackberry syrup (or jam)

3 gloves of garlic minced

1 tablespoon brown sugar

A squirt of Sriracha sauce

2 ounce light soy sauce

Fresh ginger, quarter-sized in diameter and a 1/2-inch thick, minced

1/2 tablespoon kosher salt or sea salt

1/8 teaspoon cumin

1/4 teaspoon freshly ground white pepper

Combine all ingredients and mix well.

For barbecued or smoked ribs: Brush sauce all over ribs. Refrigerate overnight. One hour before smoking or barbecuing, allow ribs to come up to room temperature. Apply another layer of sauce. Barbecue or smoke at 200 to 225 degrees for 3 to 5 hours. Serve additional warmed sauce on the side or drizzled over the ribs.

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