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The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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Raise a glass to summer’s end

With summer winding down, the calendar is filling up with outdoor beer events: • Laughing Dog celebrates its eighth anniversary with its annual barbecue, Saturday from noon-7 p.m. at the brewery north of Sandpoint.

National Lentil Festival

What: Celebrating 25 years of paying tribute to the Palouse’s favorite legume When: Today and Saturday

Indaba puts its twist on signature latte

If coffee does more than just fuel your days, you need to seek out Indaba, an independent neighborhood coffee house in Spokane. Why? Possibly the best latte in town – hot or iced. Owner Bobby Enslow is one of our local coffee impassionistas who will tell you not just about the flavor profile in a particular coffee varietal, but also the story of the farm where the beans were grown.

A feast for the eyes and ears

We’ve all asked or been asked the same question when it comes time to dine in unfamiliar surroundings: Where’s a good place to eat? Most answers are a question: What do you want? Italian, seafood, steak or a sandwich? Fancy or casual?

Veteran infuses beers with military identity

The name of North Idaho’s next brewery may sound a bit wacky, but its inspiration is deadly serious. Mad Bomber Brewing is a project of Tom Applegate, a recently discharged Army explosive ordnance disposal technician, and two of his bomb squad buddies.

Veteran infuses beers with military identity

The name of North Idaho’s next brewery may sound a bit wacky, but its inspiration is deadly serious. Mad Bomber Brewing is a project of Tom Applegate, a recently discharged Army explosive ordnance disposal technician, and two of his bomb squad buddies.

Pairings for the perfect picnic

You’re in a movie, one of those meet-cute, fall-out, yearn-longingly, embrace- madly-in-the-final-scene summer trifles starring Meg Ryan, Rachel McAdams, Mark Ruffalo, Hugh Grant or the like. You drive into the countryside in your sporty red convertible, only a short drive down a winding, two-lane road with no traffic and come upon a grassy hillside by a happy brook with nary a soul in sight.

Book abounds with blood-hued beverages

There isn’t a great deal of cocktail drinking on “True Blood,” the HBO series set in the vampire- and werewolf-infested town of Bon Temps. The vampires drink blood, or the synthetic version that gives the series its name. The humans drink mostly beer and the occasional spirit, as when Sam Merlotte caught his cook, Lafayette, drinking “the good tequila” after-hours during a recent episode. Which means the cocktails in “True Blood Drinks & Bites” (Chronicle Books, $18.95), a novelty book released to coincide with the new season, are created (by recipe developer Dawn Yanagihara) mostly for fan fun and don’t necessarily reflect the drinking choices of series protagonist Sookie Stackhouse and friends. (The book is credited to Alan Ball, the show’s creator and executive producer; Gianna Sobol, associate producer; and Benjamin Hayes, writers’ assistant.)

Delicious food, front and center

Central Food. Maybe the weakest – OK, that’s a bit harsh, but it’s certainly the least descriptive – name we can think of for a food establishment. Why? Because it doesn’t begin to tell you what this 8-month-old restaurant in Kendall Yards has to offer. Not knowing exactly where we were going except it’s on the north side of the Spokane River, finding Central Food was like stumbling across an oasis after a trip through an area we didn’t want to get lost in.

A suds and spirits sampler

Beers from several area breweries will be poured at a pair of tasting events Saturday: • Budge Brothers, Iron Goat, No-Li, Orlison and River City, along with Alaskan and Budweiser, are participating in Spokane on the Rocks, from 10 a.m. to 8 p.m. at the Spokane Convention Center and INB Performing Arts Center.

Ghana’s traditional liquor getting high-class treatment

ACCRA, Ghana – Ghana’s traditional liquor akpeteshie tastes like fire to the uninitiated, burning all the way down the throat to a nervous stomach. But at The Republic, a bar in the nation’s capital, it comes garnished with mint and brown sugar for young professionals just getting off work. It’s part of a new drink movement in Ghana that some hope will spread across West Africa – bringing old-school drinks out of the countryside and into capital nightclubs. While many of the liquors remain popular in the bush and among the poor, putting them under the flashing lights and bass-thumping rhythms of popular bars is still a shock to many coming across them for the first time.

Mark your calendar

The Southern-flavored South Perry Street eatery celebrates a year in business with at big party Saturday featuring food and live music by Cathedral Pearls, Michael and Keleren Millham, Hannah Siglin & Friends and Marshall McLean. When: 4-11 p.m. Saturday

Restaurants aim to make detour worth the effort

Restaurants in the vicinity of the Monroe Street Bridge are luring customers around the construction with special deals. The bridge is closed to cars and walkers through June 17 while crews build some stormwater infrastructure for the Kendall Yards development.

Holes in the wall can be hard to define, but worth seeking out

Bombing across town recently we found ourselves on Garland Avenue, and as the historic Milk Bottle came into sight we realized it was time for lunch. We recalled that our editor suggested a sandwich shop in the neighborhood, and we were almost through the area when we saw the big sign painted on the side of a building: Garland Sandwich Shoppe. We stopped, ordered a Southwestern turkey and a Reuben, which we often use as a common base for comparing menus, and launched into a discussion about “holes in the wall.” Garland Sandwich certainly qualified for the feeling we had about such places: small, plain, reasonable and locally owned.

Barbecue best

Barbecue is serious business, and by barbecue, we are not talking burgers or flank steak over gas on the deck this holiday weekend. We are talking “real” barbecue: hunks of pork and brisket, chicken and ribs, smoked low and slow for hours. The woods used are chosen specifically for the flavors they impart to the meat: hickory, oak, apple, cherry, alder, birch or mesquite. Such carnivorous gravitas might have started in the Deep South, but it has certainly spread. Here in the Inland Northwest, nine different pit masters – all with passionate fans – will each tell you their barbecue is barbecue the way God intended.

Jack and Dan’s still an anchor in evolving GU district

Our second lives and friendship go back a decade, but our familiarity with the Gonzaga district dates back more than 40 years. So even before we put our heads together for this endeavor, we found ourselves breaking bread and commenting about the recent culinary transformation in the Gonzaga neighborhood, where we both spend good portions of our days with our real jobs. The Hamilton corridor has definitely been upgraded.