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Kevin Finch 

  • Pork Out
  • Pork Out

    Around the world (and the area) in seven swine sandwiches
      We assumed this would be a classic Americana cook-off, with straightforward flavors and plenty of barbecue sauce oozing between our fingers. We figured our job would be easy: Find the best bun, the best meat, and the best sauce. Dock the cook whose bun went soggy or whose meat arrived dry.
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  • There Is a Season
  • There Is a Season

    In order to source locally and cook regionally, Anna Vogel’s new restaurant will change with the seasons.
      After years in the restaurant industry — in this country and others — chef Anna Vogel and her partner Bethe Bowman have their own 50-seat trattoria in Browne’s Addition. Talk to them
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  • Kung Pao Smackdown
  • Kung Pao Smackdown

    Five critics, 10 cartons of Chinese takeout and a mess of fortune cookies
      Through the haze of my cornstarch hangover, I’m re-evaluating what I believed to be true about take-out from Chinese restaurants. Leakage is virtually inevitable in transit. TRUE. You
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  • A Bit of Italy in Browne's
  • A Bit of Italy in Browne's

    Plus, boat-in dining in Sandpoint.
      The sign taped to the distinctive glass panel garage doors makes the announcement in crayon letters: “ITALIA TRATTORIA OPENING SOON.” Inside, behind temporary curtains, chef Anna Vogel a
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  • Hands On
  • Hands On

    Ethiopian food now being served in the Flour Mill. Plus, lunch at El Que and three cheers for muscat.
  • Thai Spicy
  • Thai Spicy

    Plus, a 15-course meal for Ronald McDonald House.
      Although it’s been around for nearly a decade, Thai Grill has recently changed hands. And after a trip to Thailand last fall, that’s all the excuse I need to indulge in a red curry fix.
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