North Idaho chef named semifinalist for prestigious James Beard Award
Laurent Zirotti, chef and owner of Fleur de Sel in Post Falls, is the only chef from this region in the running for a 2017 James Beard Award. Semifinalists were announced Feb. 15.
Zirotti is a semifinalist in the Best Chef Northwest category, dominated by chefs in Seattle and Portland. He and wife Patricia have owned their French bistro, set alongside the Highlands Golf Course, since 2008. They specialize in classic French cuisine with northern Italian influences. The couple also own Fleur de Sel Artisan Creperie on Spokane’s Lower South Hill.
Semifinalists were selected from more than 24,000 entries in 21 categories. Finalists will be announced March 15. Winners will be named May 1.
Established in 1990, the James Beard Awards honor culinary professionals for excellence and achievement. The James Beard Foundation, which gives the awards, was founded in 1986 in honor of the cookbook author and teacher by the same name. For more information, visit www.jamesbeard.org.
Fleur de Sel is at 4365 E. Inverness Drive in Post Falls. Call (208) 777-7600. On the web: fleur-de-sel.weebly.com.
Restaurant Week
The fifth annual Inlander Restaurant Week starts Thursday.
This year marks the biggest in the event’s history with more than 100 participating restaurants in Spokane and North Idaho, including 14 first-timers and 26 eateries in Coeur d’Alene, Post Falls and Worley. Restaurants offer special $19 or $29 fixed-price menus during the 10-day event, which ends March 4.
Restaurant Week started in 2013 as a joint venture between Spokane’s alternative weekly newspaper and Visit Spokane, a marketing and tourism organization. For a list of all participating restaurants and their special menus, visit InlanderRestaurantWeek.com.
Yam and Sausage Pie
This hearty, belly-warming recipe comes from Len Champion of Spokane, who serves it warm for lunch or dinner – especially this time of year.
“This is a very tasty combination,” he said, noting all of the ingredients are easy to find and the instructions are easy to follow.
He uses a Western Family pie crust, Jimmy Dean sausages and Bruce’s canned yams, but home cooks can use whatever brands they prefer and season the filling to taste.
Yam and Sausage Pie
From Len Champion of Spokane
1 prepared pie crust
1/3 cup celery, chopped
3/4 cup onions, chopped
1 tablespoon cooking oil
1 pound sausage, chopped
1 (15-ounce) can yams or sweet potatoes in syrup
2 tablespoons light brown sugar
1 cup all-purpose flour
2 eggs
Place pie crust in pie pan and bake in pre-heated oven at 450 degrees for 10 minutes. Saute celery and onion in cooking oil in frying pan over medium heat. Add sausage and continue cooking until sausage is done, then pour off the grease.
In a mixing bowl, beat at low speed with an electric mixer the contents of the can of yams in syrup. Mix in light brown sugar, flour and eggs. Place sausage-onion-celery mixture into pie crust. Pour yam mix over top. Place pie back into oven and bake for about 35 to 45 minutes at 325 degrees or until center has set. Remove from oven and let cool enough to cut and serve.