by TIM BROSS and CARRIE SCOZZAROL & r & & r & EDUCATION Food Service
You can give a person a meal and feed them for a day, the proverb goes, or you can teach them to prepare a meal and feed them for life. Gonzaga's CAMPUS KITCHENS program aims to achieve both.
Campus Kitchens is a nationwide service organization that attempts to feed hungry bellies while providing education for the underemployed or homeless along with a service opportunity for local college students. According to Rebecca Teichmann, local program coordinator and Gonzaga alum, the program makes a difference in Spokane, with between 350 and 500 meals served per week across the community. Some of the food is donated by local businesses, but Campus Kitchens receives a heaping helping of support from Sodexho -- Gonzaga's food provider -- as well.
"The majority of meals are made up of excess food prepared for students," Teichmann explains. And when Sodexho food isn't available, refried beans and salmon are made available to Campus Kitchens' patrons.
"I personally wouldn't go home and prepare refried beans and salmon," she says with a laugh. But Teichmann explains the clients appreciate any food and support, even though "they get pretty excited about the catering food" in particular.
And while many clients simply eat the food served, five adults have the opportunity this summer to prepare it and receive culinary training. The training program, in its second year, educates its students in cooking and life-skills. Trainees take a food handling certification exam at the end of the course and have opportunities to apply for food-service jobs. Trainees have been attending class three times a week for the past eight weeks and will graduate on Tuesday.
Teichmann describes the program as a success and remembers one graduate, LeeAnn Winters, especially. After being homeless for 30 years, Winters is now the kitchen manager for City Gate. "I really think it was being in our program and having the experience of showing how capable she is," Teichmann says. "She really just needed to have someone have faith in her."
-- TIM BROSS
Campus Kitchens need volunteers to pick up, prepare and deliver food. Call 323-6939 or e-mail firstname.lastname@example.org.
DINING A Smooth Landing
Poised at the south end of Sandpoint's Long Bridge, THE LANDING puts a Lake Pend Oreille waterfront view within reach year-round. Giant windows inside and the outdoor wrap-around deck give every diner a lake vista.
Owned by the Lodge at Sandpoint next door, the Landing is operated by Wanda Franquero and Al Golding. The couple retained the cozy lodge motif of what used to be Swan's Landing, which closed two years ago. The floor-to-ceiling wood interior, antler chandeliers and numerous fireplaces remain, while remodels include an 8-foot saltwater fish tank at the entrance and expanded seating throughout. Romantics will appreciate the lounge area's intimate seating clusters, such as Adirondack sofas in a sun-filled niche or the bentwood rockers gathered around the fireplace.
Try chilled gazpacho, dense with cucumber and tomato ($4/$8), or salads like the ahi vinaigrette ($16) or the Greek ($11) with feta cheese, red onion, tomatoes, Kalamata olives, artichoke and cucumber. Add crab gratin ($11) or Killer Bread ($6) -- French bread topped with cheeses, herbs and garlic -- and a glass of white wine (from 20 choices) for a light summer meal.
Seafood is abundant, and includes salmon, pan-fried trout, scallops, lobster and a brightly flavored dish called shrimp calypso, served in a tostada shell with succulent mango ($20). Duck lovers will be intrigued by the pan-seared duck served with a date-and-port reduction ($21), while meat eaters can savor numerous steak offerings, including a peppered New York 12-ounce strip ($26) and a 10- or 16-ounce prime rib served Fridays and Saturdays ($22/$29). There is a small children's menu, and vegetarian specials are available upon request.
Chef Tasos Garantziotis, formerly of the Garden, is one reason behind the numerous Mediterranean menu offerings such as saganaki -- fried feta ($9) -- and marinated pork souvlaki served with tzatziki sauce ($16). In-house bakers are responsible for the fresh bread, served with all meals, and tempting desserts like cheesecake with lemon cr & egrave;me ($6).
Whether you're just passing through or live just down the way, the Landing is a nice place to stop and enjoy good food with a view of one of North Idaho's loveliest lakefronts.
-- CARRIE SCOZZARO
The Landing, 41 Lakeshore Dr., Sagle, Idaho, is open Wed-Mon 11 am-10:30 pm. Visit www.lodgeatsandpoint.com or call (208) 265-2000.