Terrific Tubers

Terrific Tubers

Build a better understanding of the humble potato with insight from local chefs and farmers
Ah, potatoes. They may not look like much — oddly shaped and dull in color compared to the rainbow extravaganza bestowed on other fruits and vegetables — but they're an absolute powerhouse of potential.

Sweet and Savory

Spokane's new Lilac City Bakery covers all the cravings, from sugary treats to hearty, savory bites
Space was getting tight at Amber and Joe Owens' two Spokane bake shops. Dwindling tabletop area, oven racks and refrigeration shelves at the couple's two Celebrations Bakery locations had begun to present challenges in fulfilling their many wholesale accounts and custom orders, and keeping up on inventory for walk-in customers.

Confection Perfection

Up-and-coming Spokane bakery miFlavour is whipping up eye-catching, European-inspired desserts
Ella Piskun's sweet treats look nearly too pretty to eat. Potential customers scrolling through social media photos of the young pastry prodigy's creations for her Spokane bakery miFlavour are met by images of decadent, perfectly edged and glaze-finished desserts in all colors, flavors and styles.

Grill Below the Hill

A former Shari's Cafe building in North Spokane is revived by a locally owned American pub and grill
The months-long remodeling progress didn't go unnoticed by the thousands of drivers and pedestrians traveling daily through the busy intersection of Monroe Street and Northwest Boulevard in North Spokane. First, the "for lease" sign outside the long-vacant building — formerly a franchise location for the national chain Shari's Cafe & Pies — disappeared.

Get Hooked

A new regional winery welcomes guests to its fishing-themed Coeur d'Alene tasting room
Castaway Cellars represents the Inland Northwest well; most of its wines hail from vineyards across Montana, Idaho and Washington. Take the 2014 Ripple Red Cuvée, for example, from Coyote Canyon Vineyard in the Columbia Valley's Horse Heaven Hills.

Brand Management

How some area hotels are working to stay current as dining destinations for locals and travelers alike
You've gathered there for Mother's Day brunch, celebrated anniversaries, or attended big shindigs like prom, yet many regional hotels have, of late, become more than special occasion destinations unto themselves. It's about the food, of course, with many of the area's hotel kitchens working to stay on top or ahead of trends.

Small, Yet Big

A small-batch brewery in Hayden is making high alcohol-content beers with an unusual release model
Bombastic Brewing does things differently. Its business model is unlike anything else we've seen, so far, in the Inland Northwest's growing brewing industry.

Fuel Your Day

A new food truck on the lower South Hill serves up hearty breakfast staples and a dose of enthusiastic encouragement
Head up the hill before the snow flies, or you might miss the newest local food truck to arrive onto the scene after it closes for a winter break. The Compass Breakfast Wagon opened for business earlier this month, serving up morning mealtime staples at its lower South Hill parking spot just off of the Maple Street hill, near a Cenex Zip Trip gas station at the corner of 10th Avenue.

Global Appeal

At Beet and Basil, you can travel around the world without ever leaving Sandpoint
Last summer, rumors swirled about an unusual new Sandpoint food truck — actually a converted school bus that owners Jessica Vouk and Jeremy Holzapfel named "Charlotte" — serving global street food like Vietnamese banh mi sandwiches and Indian samosa burgers. But food trucks don't always last the winter in Sandpoint, so when Beet and Basil transitioned from a mobile to a permanent eatery inside the 110-year-old former Inn at Sand Creek building, it was time to check it out.

High-End Feast

A pair of local chefs push the boundaries of culinary creativity and cannabis culture with their upcoming THC-infused dinner
The first thing Chef Kyle "Freak" Bowlby does when he welcomes me into his north-central Spokane home is giddily take me to his kitchen. The chef, with his cooking moniker, Chef Freak, tattooed on his right inner forearm and Salvador Dali elephants inked on the back sides of his shaved head, grabs some Japanese mountain yams out of his fridge.

Refreshments, Refined

The craft movement is stretching beyond beer with small-batch carbonated sodas and custom syrups
Sharelle Klaus remembers being distinctly disappointed with the nonalcoholic beverage options available to her back in 2005.

Remembering a Legend

The Inland Northwest brewing community grapples with the untimely loss of mentor and friend Paul Edminster
There's a lot of heartache in the Spokane-area brewing community right now. Last week, as the news trickled out, many local breweries and craft beer venues took to social media to express their shock and sadness at what they had learned: Paul Edminster, co-founder of Iron Goat Brewing, had passed away on Saturday, Sept. 30.

No Need To Rough It

A new book offers inspiration for cooking and eating in the great outdoors
When Brendan Leonard and Anna Brones head off on outdoor adventures, they still like to eat well. "In the outdoors, you pack your tent, your sleeping bag — you want the best.

Think We Can

How a Spokane couple is helping change the way we consume local craft beer
It's 8 am on a Wednesday, and already Abbie Speer is well into her workday, nestled between fermentors in the back of No-Li Brewhouse. White-and-green cans labeled "Big Juicy" are coming down a conveyor belt.

Mornin' Fixins

Cheney welcomes a petite breakfast and lunch spot specializing in eggs Benedicts
If you've ever tried to make hollandaise sauce — the classic French mother sauce of emulsified egg yolk, lemon juice and melted butter — at home and failed, you might agree that sometimes (or most of the time) it's easier to leave this one to the culinary professionals. Thankfully for all the would-be French home chefs, a new brunch spot in Cheney is doing the often tricky sauce justice, with a variety of classic and mash-up eggs Benedicts to choose from ($11-$15/full; $6-$8/half).

Body and Soul

A Coeur d'Alene couple's joint effort to create a "food farmacy" is devilishly clever
You've got a late-night craving, but you're torn between something ooey-gooey comforting or crispy-green and healthy. Regardless of your choice, Devil's Lettuce Food Farmacy, a fairly new Coeur d'Alene food stand, has the right medicine for whatever your tummy needs: On one side of the menu, "Heal The Soul" with finger food and sandwiches.

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