SALTY SEATTLE PASTA ARTIST COMING TO SPOKANE
If you're not following @saltyseattle on Instagram, go do that right now. Then, get tickets to Seattle-based pasta maven Linda Miller Nicholson's Spokane book launch Saturday, Dec. 15. The event, hosted by the Spokane Culinary Arts Guild, Santé Restaurant and Auntie's Bookstore, celebrates the release of Nicholson's Pasta, Pretty Please. Tickets are $25 for a signed book, and $60 for a VIP meet-and-greet and lunch (only 25 seats are available) at Santé. Half of the proceeds from VIP ticket sales will benefit chef Jeremy Hansen's culinary first-responder nonprofit, 509 Cooks. There's also a free public book signing at Auntie's after the ticketed event.
On her website, social media accounts and several cooking channels, including the Food Network, Nicholson showcases her rainbow-colored, handmade pasta art, dyed naturally using veggies like beets, turmeric, chard, peas and carrots. Her new book contains recipes, photography and insight into her techniques. Get tickets here: bit.ly/2RkNFpj. (CHEY SCOTT)
UP NORTH DISTILLERY BRINGS HOME MORE ACCOLADES
The Post Falls-based distillery was recognized in several categories for Sip Northwest magazine's annual Best of the Northwest awards, which recognizes winners of a grand tasting competition of Pacific Northwest-made spirits, wine, beer and cider. Out of 145 spirits submissions, Up North received silver medals for its apple brandy and its "Big Kid Cider." The three-year apple brandy was a judge's pick.
The distillery was also recognized at the inaugural spirits competition hosted by the National Honey Board, honoring made-with-honey spirits in several categories. Up North's barrel reserve honey spirits, a distilled mead wine, received a silver medal, while its honey spirits and barrel-finished honey spirits each received bronze.
Founded in 2015 by Randy and Hilary Mann, Up North Distillery has been a consistent medal winner in many esteemed spirits competitions, this year bringing home a gold medal and best-of honors at the American Distilling Institute Competition. Up North remains one of only a handful of distilleries operating in Idaho. Visit the distillery and tasting room at 846 N. Boulder Dr., in Post Falls. (CHEY SCOTT)
CHEF JASON REX OPENS NEW BURGER SPOT IN COEUR D'ALENE
It wasn't more than a week after he opened Global Kitchen in Coeur d'Alene that chef-owner Jason Rex (Collective Kitchen Public House, Scratch) fired up the grill at his newest venture: Rex's Burgers. Unlike his other restaurants, however, Rex's not only has a drive-thru, it's tucked inside another business — the gas station at the corner of Appleway Avenue and Fourth Street (356 E. Appleway Ave.) in Coeur d'Alene, just above the freeway. There, customers will find a tidy menu of burgers, dogs, Philly sandwiches, sides and even a few breakfast wraps, all fairly well-priced and cooked to order.
Try the most popular, a behemoth at a half-pound of meat, the "T-Rex" burger ($8.50) with caramelized onion, American and Swiss cheeses, bacon, jalapeno poppers and fried egg. You'd also do just fine with a Philly cheesesteak ($5), chili cheeseburger ($6), or Chicago dog ($4) and pickle fries ($4) or tater tots ($2). This is the second restaurant Rex has created with his name; the first was Rex's Burgers and Brews, a Spokane joint that closed in 2012. (CARRIE SCOZZARO)