Adriana Janovich, food editor at The Spokesman-Review, caught up with five top chefs and food authors at the May 12 Dorothy Dean Cooking Show at the Spokane Convention Center.
Check out her series of podcast interviews with headliners from the event’s Northwest Passages Book Club stage:
Here, LA-based cookbook author Laurel Randolph talks about eggs, risotto, yogurt and other surprising things you can cook in an Instant Pot.
John State, culinary director of food and beverage at the Disneyland Resort in Anaheim, California, says you should have a corn dog in the park. He also tells you what pop-up restaurant to visit before it disappears and shares his all-time favorite ride.
Seattle author Kathleen Flinn talks about roast chicken, soup and other dishes she likes to cook at home as well as some of the special guests listeners can expect when she launches her own Hungry for Words podcast next month.
Chad White, who owns Zona Blanca in downtown Spokane, dishes on his time on season 13 of Bravo’s “Top Chef,” as well as his chef tattoos and what he thinks about people who touch his signature beard without asking.
Spokane poet, pie-maker and food writer Kate Lebo discusses the importance of using your hands when making pie dough and the premise of her upcoming book, “The Book of Difficult Fruit,” which includes dandelion roots and a recipe for hair gel using quince seeds.
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Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.
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