Pin It
Favorite

Fresh or Frozen 

What’s Cooking? is delivering tasty meals at the Spokane Public Market

click to enlarge art18295.jpg
Recently, when waves of heat descended on downtown Spokane streets and buildings, patrons of the Spokane Public Market found relief in cups of gazpacho, a cold Spanish soup of blended tomatoes, green and yellow peppers, cucumber and zucchini with a crisp cilantro-and-parsley finish. Each cup is a sampling of the produce available within the market’s walls.

Barbara and Wayne Edwards, owners of the month-old What’s Cooking? food booth and makers of the gazpacho, take pride in the fact that practically all of their dishes are sourced from market vendors and from the local area.

The Edwards begin each week with a shopping trip.

“We shop the way other people go to museums,” Barbara jokes.

Such is the reverence the couple holds toward fresh tomatoes, firm onions, sheath-like leeks, leafy spinach and cool heads of kale. Great international food is their passion.

“You go to Venezuela, get an empanada and then spend two years trying to figure out how to make it,” Wayne says.

Along with the gazpacho, their lunch specials for the week ($8) include Wayne’s empanada, a pastry shell stuffed with slow-cooked ground pork, onions, garlic, tomatoes, peppers and corn. Other offerings include Chicago-style pizzas ($10), or a tomato, basil, parmesan pasta salad ($5/quart, $9/pint). Lunch specials are usually eaten at the market, but their specialties are the frozen soups, sauces and stews that customers take home.

Each item on the menu âeuro;” from the delectable Yucatan albondigas soup, a light concoction of fresh mint, tomato and onion with delicate turkey meatballs in a simple chicken broth ($7/pint, $13/quart), to the hearty yet tender veal, pork and beef meatballs (price varies) âeuro;” is frozen and sold to be reheated at home. The couple performs tests to ensure that the freezing doesn’t diminish the taste and quality of the entrée. The gazpacho, for instance, does not freeze well, and the Edwards don’t sell it that way. That’s all right because you’ll want to spoon it up as soon as the cool green broth hits the cup. 

What’s Cooking? - Thu-Sat from 10 am-6 pm; Sun. 11 am-5 pm - Spokane Public Market - 24 W. 2nd Avenue - (509) 389-9869

Tags:

  • Pin It

Latest in Food & Drink

  • The Remake
  • The Remake

    The Globe returns with new owners and new everything else
    • Mar 25, 2015
  • Refresh and Refocus
  • Refresh and Refocus

    A forced relocation was an opportunity for Madeleine's to hone its style, food and service
    • Mar 25, 2015
  • Join the Club
  • Join the Club

    Tap into Sandpoint's new Neighborhood Pub
    • Mar 18, 2015
  • More »

Comments

Subscribe to this thread:

Add a comment

Today | Sun | Mon | Tue | Wed | Thu | Fri
Explorations XIV: student invitational

Explorations XIV: student invitational @ Chase Gallery

Mondays-Fridays. Continues through March 31

All of today's events | Staff Picks

More by Annemarie C. Frohnhoefer

Most Commented On

  • The Java Experience

    Caffé Affogato brings Italian-style coffees to Saranac Commons
    • Mar 11, 2015
  • New Beginning

    After opening quietly last fall, Happiness Chinese Restaurant is turning heads on East Sprague
    • Mar 4, 2015
  • More »

© 2015 Inlander
Website powered by Foundation