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 Launchpad
  • The Launchpad

    Kitchen Spokane is a food industry incubator giving startups a place to experiment
    • Nov 19, 2014
  • Next Venture
  • Next Venture

    Santé takes yet another culinary step with the opening of Common Crumb
    • Nov 19, 2014
  • Slices of History
  • Slices of History

    Hillyard gets a new pizza joint that helps recapture its past
    • Nov 12, 2014
  • More »

Comments

Subscribe to this thread:

Add a comment

Today | Sun | Mon | Tue | Wed | Thu | Fri
Bauhaus twenty-21

Bauhaus twenty-21 @ Prichard Art Gallery

Tuesdays-Sundays. Continues through Dec. 6

All of today's events | Staff Picks

More by Annemarie C. Frohnhoefer

Most Commented On

Top Tags in
Culture & Food

Culture


last word


for your consideration


Digest


Food


© 2014 Inlander
Website powered by Foundation