Inlander 02/19/2015

NEWS INSIDE THE VACCINE DEBATE 13 OSCARS PICKING THE WINNERS 34 BOOZE DRINK LOCAL: DISTILLED 54

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AMANDA HANSON

I don’t have any children, so I’m not speaking about it from experience. And I haven’t thought about it extensively because, not having kids. I will say, though, that I was vaccinated as a child and I do agree with my parents’ choice to have had me vaccinated.

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DAVID WILLIAMS

Yeah, very important.

Why do you feel that way?

It’s been proven it works. I’m going to Brazil on business and I’m going to take the yellow fever shot, malaria pills and the typhoid shot. And if I were to not do so, that would be crazy.

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ANNA HOARD

Basically, my opinion is that we should do everything we can to support our own immune systems. I think that’s first and foremost, because vaccines or no vaccines, we can all get sick at any time and spread something. When it comes to vaccines, I go either way with it.

Mostly I think it’s important to keep kids at home when they’re sick.

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BRIAN POTTER

The conclusion I’ve come to is that I think it’s necessary because if you don’t, you put other people at risk. Like, if you go to Disneyland, right? You go there without getting vaccinations and you risk getting other people sick.

There’s thousands of kids there from all walks of life around the globe. So from my perspective, I think it’s needed.

INTERVIEWS BY KAITLYN ANSON 2/17/15, DOWNTOWN SPOKANE

FEBRUARY 19, 2015 INLANDER 5

COMMENT | EDUCATION

Indentured Studenthood?

FAMILY LAW

It takes a decade for students to get out from under their loans; is that any way to build a stronger middle class?

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resident Obama calls it “Middle Class Economics” — better late than never, I guess.

Insofar as higher education is concerned, MCE means free tuition — for community college students, that is.

The typical community college student pays about $4,500 in tuition per year. Students matriculating at four-year schools, public and private respectively, pay from $8,000 up to more than $40,000. Add room and board, and the bill runs from just under $20,000 to more than $50,000 per year. In the president’s view, if you go to a four-year residential school, regardless of cost, apparently you aren’t middle class, ipso facto.

Really? Meet Kristy Crabtree. My freshman student at Gonzaga several years back, Kristy was a quiet girl who didn’t attract attention — until her first examinations. Then we all took serious notice. Raised in Millwood, she had graduated from West Valley High School. Kristy, you see, aspired to a bigger world; she dreamed dreams necessarily followed at a four-year liberal arts school.

She came to Gonzaga as one of the first Gates Achievers Scholars. West Valley qualified for Gates scholarships because of its high number of low-income families. Kristy’s scholarship made Gonzaga a possibility.

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uring Kristy’s senior year, she told me of her plans to go into the Peace Corps.

Sent to Bangladesh, she lived with a Muslim family and experienced a world far removed from Millwood. There she was made aware of refugee displacement problems — so many refugees, and no place to go.

Her Peace Corps tour completed, she sought out a graduate program in international relations, one that would take her back into those troubling problems. Armed with great letters of recommendation, a good education and now Peace Corps experience, Kristy soon was off to New York University. (Note the experiential distance from Millwood to Gonzaga to Bangladesh and then on to Manhattan. Quite a journey.)

Kristy excelled in New York. She was selected Editor-in-Chief of the student association’s publication, served an internship at the journal Foreign Affairs and won several school awards, including the Marc Chandler Scholarship, the Dean’s Award and the Center for Global Affairs Service Award.

Her graduate degree in hand, she got a job in her chosen field in New York. She was granted her request to work out of Seattle and today is, in her words, “fully ensconced in gender-based violence, working with displaced or conflict-affected populations in Africa and the Middle East.”

But here’s the thing, Mr. President: While starting a family and traveling almost every month doing important work, Kristy struggles

to pay off more than $60,000 in student loans. Apparently she has no place in your middle-class economics.

We need to consider why the cost of fouryear colleges and universities has ballooned over the past eight years: Our son is completing a graduate degree at the University of Washington. We checked, and his quarterly tuition back in 2006, his first year as an undergrad at the UW, was just under $2,000. A similar course load today, albeit at the graduate level, comes in at just under $7,000. What’s worse, he won’t be permitted to pay off his student loan immediately even should he find a way. It turns out that the contract requires that he pay off his balance in no fewer than 10 years. In the interest of corporate America, students must agree to at least a 10-year indentured servitude.

This arrangement is supported by the very same administration that is now out and about, calling for “Middle Class Economics.”

Joe Biden links tuition increases to faculty salaries. Earth to Joe! On this I can speak firsthand; faculty salaries have LETTERS little to do with the Send comments to problem. Public editor@inlander.com. university tuition increases certainly reflect deep reductions of state support. And private school increases? The ever-rising administrative expenses have to figure into the problem — the salary gap between faculty and the senior administrators has widened to historic levels. To remain competitive, many schools are replacing older buildings — another big expense. And then there’s the money going to athletics.

Faculty salaries haven’t kept pace. And the problem gets worse when you factor in adjuncts (or, in research universities, the so-often-exploited graduate assistants). In many schools, part-time instructors now teach upward of half the total number of courses, yet they work for a pittance, with no job security — a scandalous situation that schools are only now addressing.

T

here’s much to fix, but limiting “middle class” to community college students isn’t even a good starting point. Obama’s “Middle Class Economics” offers no help for all the Kristy Crabtrees of the world. Indeed, having matriculated at a four-year Jesuit university, she doesn’t qualify for “Middle Class Economics” — regardless of her financial need.

Mr. President, with all due respect, I suggest that you are confusing personal aspiration with social class. n

COMMENT | PUBLISHER’S NOTE

Failure to Authorize

THE LANTERN! CHECK OUT WHAT’S HAPPENING AT

BY TED S. McGREGOR JR.

D

eclaring war has become complicated since World War II. On Dec. 8, 1941, Congress — and America — declared war on Japan. It was just a day after their attack on Pearl Harbor.

International challenges have not gone away since then, but World War II was the last time our nation declared war. Since then, there have been authorizations to use military force (as in Vietnam and Iraq); other times, Congress has funded U.N. military missions (as in the Persian Gulf in 1990 and Bosnia). Sometimes there’s no nation to declare war against; other times Congress has simply punted to the president. As a result, by one count there have been more than 120 military actions undertaken by presidents with no prior congressional consent.

That’s the backdrop for our current struggle over whether to grant President Obama the power to prosecute war or military action or whatever you want to call it against ISIS. The president has already been directing our warplanes to attack terrorists in Iraq and Syria who identify themselves as ISIS; he recently asked for formal permission going forward. Congress can’t seem to give him an answer.

Some in Congress say his request is too open-ended and ill-defined; others say it should be completely open-ended. A few just don’t want to give Obama anything. A stalemate has ensued.

American history shows that any use-of-force authorization should have limits. In the case of Japan and Germany, once those nations surrendered, the war was over. But consider the Gulf of Tonkin Resolution, which allowed the Vietnam War to start in earnest. It was so open-ended and ill-defined, it allowed a questionable mission to grow into a quagmire; when Congress finally revoked it in 1971, the war went on for four more years. Then there’s the authorization of military force against terrorists, passed on Sept. 14, 2001; this one’s still in effect and empowers Obama’s strikes against ISIS. But over time, it’s been cited as the legal basis for everything from Guantanamo Bay to the NSA spying on Americans. It’s been a blank check.

Doing nothing is not an option. ISIS is not a nation — it is an ideology, like Nazism. Allowed to grow, it could upset the global order; already it possesses lands the size of the United Kingdom, with 8 million people under its control. Now, like Germany, ISIS has opened up a second front, having terrorized fellow Muslims in Jordan and Egypt. This menace can be stopped, but the world must act.

If Congress fails to do anything with Obama’s request, he will certainly continue to send airstrikes. But our allies would be right to question America’s resolve.  JEN SORENSON CARTOON

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COMMENT | INTIMACY

Accepting Love

CALEB WALSH ILLUSTRATION

How making peace with our besieged sexuality can transform our relationships and sense of self

BY MARIAH McKAY

A

s another Valentine’s Day passes, people ask themselves, “Why are relationships so complicated?”

February brings a drama-go-round of romantic expectations, hopes, miscommunication and disappointment. If you are one of the lucky ones who’ve escaped its clutches, chances are you know someone else caught in

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its snare. There are as many ways for love to go wrong as there are hearts beating to experience it.

Perhaps by peeling away some of these illusions of romance, we can find new and more lasting ways of accepting ourselves and growing intimate with others. It’s my hope that by making peace with our sexuality, both individually and as a culture, we can find the freedom to discover true love throughout our lives in delightfully unexpected places.

Mind, Body, Spirit Holistic Fair

In past generations, marriage was often motivated by economic survival and husbands and wives simply made the best of it. When folks married at a younger age and birth control options weren’t available, the taboo against sex before marriage held more power. Some religions still enforce premarital taboos; others surreptitiously do so by heaping guilt and shame onto the experience of human sexuality. Denial of one’s sexuality may lead to unsafe or unhealthy behaviors that exploit oneself and others. At the extreme, predatory and irresponsible sexual practices develop.

Mixed messages carried forward from past generations and social forces that denounce contemporary practices, such as same-sex marriage, make it that much more difficult to find and retain Mr. or Ms. Right.

It is a grim situation when adults feel like they must choose between debaucheries in dark, neon-lit bars and conformity-seeking singles groups in church basements to find a life partner.

To make matters worse, we are constantly bombarded with commercial images that LETTERS sell sex with perfect, Send comments to airbrushed bodies and editor@inlander.com. unrealistic endings of “happily ever after,” leaving many feeling impossibly inadequate and with an insatiable desire to be validated by others. Revelations about the dynamics of date rape and sexual assault make it clear that too often people fail to explore each other’s emotions and boundaries, all while trapped within this contextual barrage of story lines that objectify and devalue the sacredness of loving sex.

Last, we have to look at gender stereotypes and binaries. What does it mean to be a man or a woman?

Are we defined by our anatomy or by whom we love?

Rigid definitions of these roles and identities add to our sense of isolation and feelings of falling short. The current wave of social justice inquiry delves deeply into these questions, and I believe will one day obliterate homophobia, heterosexism and transphobia in its wake.

In the meantime, it is only by becoming deeply aware of our bodies and pursuing physical and emotional health that we can cast off the shackles of commercial conformity and dogmatic demureness, embracing the humanity that makes each of us wholly sexual and unique living beings. n Mariah McKay is a fourth-generation daughter of Spokane and a community organizer campaigning for racial, social and economic justice. She has worked in biotech and government and currently serves as a public health advocate.

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COMMENT | FROM READERS

PATIENCE, MR. NETHERCUTT hile I always pick up a copy of the Inlander, I find I do not enjoy

W

it as much as previously. The paper used to have more political articles, from both sides of the divide. George Nethercutt bores me to tears. He is full of thinly veiled and snarky comments about President Obama. Today, I see he declared that the president’s approval rating fell below 50 percent months ago (“Where Are the Giants?” 2/11/15). So, I Googled it and yes, it was true. So did most past presidents at this time in their presidency, especially those who served two terms. The Washington Post has LETTERS him today at 50 percent, the AP at 47 Send comments to percent and the weekly Gallup poll editor@inlander.com. rating at 46 percent.

Remember that no president has had the obstruction that this president has faced. George W. Bush had a Congress who rubber-stamped anything he desired after Sept. 11, 2001, even a false rush to a failed war. Let us wait and see what President Obama’s historical approval rating will be.

Be patient, Mr. Nethercutt, and you will see this president go down in history as one of the “giants” you long for, but I really do not expect you to ever admit it. The Inlander still has some interesting articles on many subjects, but I will return to the Internet for balanced political reporting.

SANDRA BOYNTON Rathdrum, Idaho

Reaction to “The 30,000-Foot View” (2/5/15) about a special section devoted to Spokane in the new Alaska/Horizon Air magazine.

Jess Ponikvar: It’s an idyllic slice of America that has long since disappeared from other parts of the Old West. We are more Missoula than Seattle and have an artistic community so vibrant that visiting artists and musicians are left speechless by what we’ve cultivated up here.

More than anything, Spokane is genuine.

Diana Busso: I live in Idaho and when we have friends and family come for a visit and we drive from the airport home, people look at Spokane and ask what the city is like. We say “full of crime and dirty.” We never take people there. It’s not a place I’d ever want to live.

Jessica Milstead-Roskowyk: I appreciate this town so much more than I used to, and I I’ve watched it change and develop over the years. To me, it has blossomed. Every city has its issues, but if you appreciate the outdoors, good food and affordable living, this is the place.

Plus, you’re a day’s drive from the ocean and many gorgeous mountains. I’m happy to raise my son here.

Mike Good: We absolutely love living in Spokane!! We have never been mugged, or robbed.

Nobody had forced meth on us. Every city has its bad side.

We will never move! It’s a great city! 

FEBRUARY 19, 2015 INLANDER 11

12 INLANDER FEBRUARY 19, 2015

Worth a Shot As preventable disease breaks out, concern for public health reaches a fever pitch

BY CHEY SCOTT

J

ess Asien never thought it could happen so fast. She was at the gym when she found out her brother was in a coma. She cried in the locker room. She made it to Sacred Heart Medical Center by 3 pm, an hour after her brother’s heart stopped for the first time. She and other family members sat at his bedside for the next 15 hours as hospital staff weaved in and out. At 4:30 am, she went home to check in on her children. At 5:36 am, on Tuesday, Jan. 20, her beloved brother Chad was gone.

It’s been a month now since Chad Rattray died due to complications from the flu, even though the otherwise healthy 37-year-old — known by many for his selflessness

Nursing students immunize 11-year-old James Port during a free vaccine clinic organized by the Spokane Regional Health District. YOUNG KWAK PHOTO

and his popular downtown Spokane hot dog stand — was vaccinated against it.

Asien should be focused on grieving for her brother, but instead she’s enraged. A conspiracy-leaning website called Health Impact News is using his story to spread fears that the immunizations are responsible for flurelated deaths.

“This story has had 54 shares, and I’ll let the title speak for itself — ‘Death by Vaccination’ — and it was really upsetting to me,” Asien says. “They got this completely wrong, and if they’re not doing basic research on what happened to my brother, then what are they doing

otherwise?”

The debate over vaccines — driven largely by conservative and anti-science groups — has again been thrust into the national spotlight after a measles outbreak linked to Disneyland tourists sickened 171 people across 17 states. This comes as more people are opting out of vaccines across America, during an unusually severe flu season that has taken Rattray’s life and hundreds more.

Spokane City Councilman Mike Fagan recently jumped into the fray, speaking out against vaccines on Facebook and in public. Those comments have raised concerns at the Spokane Regional Health District and ...continued on next page

FEBRUARY 19, 2015 INLANDER 13

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“WORTH A SHOT,” CONTINUED... with other councilmembers, who’ve in turn man pain and suffering and death, but it’s about asked Fagan to resign from the board overseeing the unnecessary financial drain on our already the health district. (See “Fagan’s World” on page strained health-care system” when those who 20.) don’t get vaccinated become sick with preventMeanwhile, lawmakers in several states are able diseases. proposing legislation that would prevent parents nside Centennial Middle School’s cafeteria, from not vaccinating their children because of parents with antsy children sit at long tables personal or philosophical beliefs. A few states filling out consent forms or waiting to be — California and West Virginia among them — called behind a wall partition for are also seeking to remove a quick prick in the arm. The religious exemptions to UPCOMING FREE warmer-than-average Tuesday vaccines.

CHILDHOOD night marks the first free vaccine Early this month, VAC C I N AT I O N clinic of the year organized by Washington state legislators C L I N I C S ( AG E S 2 - 1 8 ) the Spokane Regional Health introduced a bill in Olympia • MARCH 23 AND APRIL 23, District, with four more to come to remove the personalfrom 3:30-6 pm each month at area schools belief exemption allowing Farwell Elementary, through May as part of its Imchildren to enroll in school 13005 N. Crestline munization Outreach Program. without proof they’ve been • MARCH 31, from 3-6 pm Spokane Valley mother of vaccinated. The bill is coAudubon Elementary, six Garianne Stephens is here sponsored by Rep. Marcus 2020 W. Carlisle with her youngest, 12-year-old Riccelli, D-Spokane, who • MAY 7, from 4-6 pm serves as vice chair of the Deer Park Elementary, 1500 E. D St. Benton, a student at Evergreen Middle School, for his chickenHouse’s Health Care & pox vaccine.

Wellness Committee.

“We got a letter in the mail.

“It’s important we do this Otherwise I wouldn’t have known. He needs the now, because there is a rising rate of anti-vaccine chickenpox [vaccine] to stay in school, although sentiments in America, and the [measles] outhe’d rather not have to go to school,” Stephens break shows how fast these diseases can spread,” says, giving Benton a sideways glance. “It’s Riccelli says. “It’s not just about ending the hu-

I

frustrating to me that kids who don’t get vaccines can enter school and put our kids are at risk.”

She has reason to be concerned. Spokane County’s vaccine rates are well below the rate that ensures “herd immunity” — between 80 and 90 percent for most diseases. This concept follows the principle that if most people are vaccinated against a communicable disease, when someone in the community contracts a virus like measles, having a high percentage of vaccinated people will prevent it from spreading rapidly. But when more people begin to actively choose to not immunize, the chance of a disease spreading — like the California-originated measles outbreak — is much higher.

“One of the concerns nationwide is that people who seek exemptions tend to cluster together, so that really increases their rates of acquiring and spreading disease within their group and to others,” says Spokane Regional Health District epidemiologist Dorothy MacEachern. “I think that is happening locally, too.”

According to data from the Washington State Department of Health, the number of parents citing exemptions for their kindergarteners in Spokane County has been on the rise for the past 10 years. Those rates peaked at 10.9 percent during the 2008-09 school year — just before the now-discredited research paper by British doctor Andrew Wakefield linking the measles, mumps and rubella vaccine to autism was found to be fraudulent. The number of vaccine-exempt students in the county has since tapered off to 6.7 percent during the 2013-14 school year, but nearly 5 percent of those opting out are citing personal/philosophical beliefs.

In North Idaho, vaccination exemption rates are notably higher than in Spokane County. Kootenai County has an exemption rate of 10.3 percent, and 18.2 percent of students in Bonner County opted out of at least one vaccination for either personal, religious or medical reasons during the most recent school year, according to health records.

MacEachern and her co-workers at the health district are hopeful that legislation to remove those exemptions in Washington is successful.

“I think it would really help our community,” says Dannette Dronenburg, a public health educator who does immunization outreach for the county. “Half the country doesn’t allow that, and Washington is one in 20 that still does.”

Health officials say the anti-vaccine movement is led by people who have little or no knowledge of medicine — because so few Americans actually contract vaccine-preventable diseases anymore.

It’s the “vaccines-as-a-victim-of-their-own-success conundrum,” MacEachern says. “It’s out of sight, out of mind, and parents don’t think they’re really at risk, but we’re seeing they are now.

People in lots of parts of the world are clamoring for these vaccines because they see their children sick and dying from these diseases that are not gone from the earth.”

A

s she sat by her brother’s hospital bed and watched machines keep him alive, Jess Asien was torn. She knew being there was putting her two sons, Bodhi, 7, and Rohan, 3, at risk for catching the horrible flu strain that ended up killing Rattray. At the same time, she needed to be there for him during those last moments, even if he wasn’t aware she was there by his side.

“I was terrified, and it was hard to make that choice to be there with my whole family,” she recalls.

After Chad died, neither Asien nor anyone else in the family felt compelled to share their personal views about vaccines, but now that bogus websites are using their tragedy to spread a false medical message, Asien has changed her mind. She knows several mothers in her social circle who are anti-vaccine, but she is of the completely opposite viewpoint, and both of her boys are fully vaccinated.

“I believe that philosophical and religious reasons are not valid reasons to not vaccinate your children. It is your job as a member of society to help protect it as a whole,” she says, adding, “I believe, and my whole family believes, that if Chad were here, he’d still say ‘Get the flu shot.’” n cheys@inlander.com

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GMO GREENLIGHT | On Friday, the U.S. Department of Agriculture approved the first genetically modified apple for planting: The ARCTIC APPLE, developed

by Okanagan Specialty Fruits in British Columbia, doesn’t brown when sliced, diced or bruised (pictured right). The Inlander interviewed Okanagan’s founder, Neal Carter, in 2013 for our cover story on GMOs and Washington’s failed ballot initiative to require the labeling of foods made with genetically modified ingredients. Carter told the Inlander he hopes his innovation will encourage people to eat more apples and reduce food waste. To design the Arctic apple, scientists use a technique called “gene silencing” to suppress the trait in apples that causes enzymatic browning. (DEANNA PAN)

WEST OF THE BORDER | A Washington state appeals court has raised questions over whether or not IDAHO LAW ENFORCEMENT can follow drivers into Washington state to arrest them. The case stems from an incident that occurred over four years ago, when Allen Ashby, an Idaho state trooper, followed a car into Washington and pulled it over. Ashby ordered Kay Pruczinski, a passenger in the car, to step outside the vehicle. She refused. The trooper broke the driver’s side of the window to drag her out and allegedly touched her in a “menacing and sexual manner.” Pruczinski sued the trooper in Washington state, but the trial court dismissed her case finding that it lacked jurisdiction over an employee of the state of Idaho. But a division of the Washington state Court of Appeals based in Spokane voted last week to send the case back to trial court for reconsideration. (JAKE THOMAS)

NEWS | BRIEFS

Taxes, Wages and Pot Idaho looks to fix its crumbling roads; plus, a trial is set for the Kettle Falls Five BRIDGE TOLL

Idaho’s roads and bridges, as anyone who’s taken a drive from Coeur d’Alene to Bonners Ferry knows, are awful.

Hundreds of Idaho bridges are considered structurally deficient, including the bridge crossing Lake Pend Oreille into Sandpoint. Weight restrictions mean truckers have to get pricey special permits to cross that bridge.

Now, Idaho’s legislature is considering what may seem anathema to the deeply conservative state: A GAS TAX hike. On Monday, a comprehensive transportation bill was introduced in the Idaho House that would increase the gas tax by 8 cents a gallon. It would also snag $22 million from the general fund.

Idaho’s 25-cents-a-gallon gas tax has been in place for nearly two decades and hasn’t kept pace with inflation.

“I’ll sum it up in two words: Deferred maintenance,” says Idaho Senate Transportation Chair Bert Brackett, from Rogerson in southern Idaho. Fail to maintain roads for long enough, and eventually the pavement is broken, the bridges are condemned or weight-limited, and a complete overhaul is required. And the price tag on reconstruction, Brackett says, would be six to 10 times that of proper maintenance.

The state transportation department estimates the $262 million needed to maintain its troubled roads could blow up to $3.6 billion if nothing is done. And that, Brackett argues, is a reason to raise gas taxes.

“We are conservative. … We say we’re against deficit spending,” Brackett says. “But deferred maintenance is a form of deficit spending.”

— DANIEL WALTERS

MOTION SICKNESS

Efforts to end the saga of the KETTLE FALLS FIVE — an Eastern Washington family of medical marijuana patients with federal drug charges hanging over their heads — were dashed when U.S. District Judge Thomas O. Rice denied a motion from the defense to dismiss the case.

Robert Fischer, the federal public defender on the case, had filed a motion last month that cited a congressional spending bill that contained a short paragraph barring federal law enforcement from using TIPS any money to “interSend story ideas to fere” with state medical tips@inlander.com. marijuana laws, including Washington state.

The motion argued the case should be swiftly dropped because the prosecution was blocked by Congress from spending any money pursuing the charges.

But U.S. Attorney Michael Ormsby, who is prosecuting the case, argued that while Congress had patients and physicians in mind with the legislation, this particular

family was growing marijuana for the black market and they weren’t in compliance with state law.

The judge sided with the prosecution, and a trial is scheduled for Feb. 23.

— JAKE THOMAS

WAGE DEBATE

Washington already has the highest MINIMUM WAGE of any state in the country at at $9.47 an hour.

Now lawmakers in Washington are considering a proposal to raise the minimum wage even higher — to $12 an hour.

House Bill 1355 had its second hearing on Monday.

(Its companion bill in the Senate hasn’t had even one.)

Sponsored by Rep. Jessyn Farrell, D-Seattle, the bill, if passed, would gradually raise the state’s minimum hourly wage over four years, starting in 2016, when the minimum wage would increase to $10 an hour. The minimum wage would continue to rise each year with inflation, as it does now thanks to a 1999 voter-approved initiative.

Several workers, union members and industry representatives testified before the House Appropriations Committee. Lori Pfingst, the research and policy director of the left-leaning Washington Budget and Policy Center, said studies support raising the minimum wage.

“Raising the minimum wage would boost the paychecks of low-wage workers, which are very likely to be spent immediately in the economy,” she said.

Meanwhile, Mark Johnson from the Washington Retail Association argued that a higher minimum wage would mean job losses and an increased business expenses.

According to an analysis by the Budget and Policy Center, about 550,000 workers in Washington would benefit from a higher hourly minimum wage, more than half of whom are over the age of 30.

— DEANNA PAN

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FEBRUARY 19, 2015 INLANDER 17

NEWS | OLYMPIA

Won’t Back Down

Rep. Matt Shea is sponsoring a bill to repeal I-594.

Opponents of the state’s new gun background check law are still fighting against it

BY DEANNA PAN

O

n the fourth day of the legislative session this year, state Rep. Matt Shea, R-Spokane Valley, took to the Capitol steps, flanked by gun activists openly wielding rifles and sidearms, and urged civil disobedience against laws intended to keep dangerous weapons away from dangerous people.

“An unconstitutional law is no law at all,” he said.

“We will not comply.”

Since the November election, Initiative 594, the statewide ballot measure creating universal background checks on gun sales in Washington, has continued to face stiff resistance in Olympia and federal court despite

nearly 60 percent voter approval.

At the end of the December, the Second Amendment Foundation — the sister organization of the Bellevuebased gun-rights lobbying group that spearheaded the failed campaign for a ballot measure aimed at preventing Washington from enacting additional background checks — filed a federal lawsuit challenging I-594. The suit claims that the transfer provisions under the LETTERS new background check Send comments to law are so vague they editor@inlander.com. “make it impossible for a person of ordinary intelligence to ensure that their conduct is lawful.”

“The core problems in 594 is it really goes after activities that are constitutional rights,” says Phil Watson, director of special projects at the Second Amendment Foundation. “Let’s say you want to take my car to the corner store to buy a thing of a milk. You couldn’t do that if the rules of 594 applied to cars. … You couldn’t even relax in the passenger seats.”

The suit was filed by several plaintiffs, including firearms organizations and six individuals, against Attorney General Bob Ferguson and Washington State Patrol Chief John Batiste. The plaintiffs contend they “fear arrest, prosecution, fine, and imprisonment” for breaking I-594’s transfer rules. According to the suit, Darryl Lee and Xee Del Real, a cohabitating couple in Lake Stevens, for example, share a firearm but cannot determine whether they’re legally allowed to share it. I-594 exempts transfers as gifts between immediate family members or temporarily between spouses or domestic partners.

The new law, which went into effect in December, expands criminal background checks for all gun sales in Washington, including those between private individu-

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als, at gun shows and on online marketplaces like Armslist. The initiative also requires background checks for most transfers, like loans and gifts between family members — a fact the gun lobby actively campaigned against in the past election cycle.

Meanwhile in the legislature, Republican lawmakers have introduced a series of bills to amend I-594 by granting background check exemptions on gun transfers to law enforcement and corrections officers, licensed security guards and military personnel.

Shea is sponsoring a half-page bill to flat-out repeal I-594.

“The voters have been extremely clear that they want the background check loophole closed. That’s why they did it,” says Geoff Potter, communications director for the Washington Alli-

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“The voters have been extremely clear that they want the background check loophole closed.” ance for Gun Responsibility. “We are concerned that legislative energy that could be focused on coming together around good policy is being spent on an issue that has been decided.”

These proposals face a significant challenge passing the legislature. Any bill amending a voter-approved ballot initiative in the first two years requires a two-thirds vote in both chambers. Shea’s bill is unlikely to even receive a hearing from the Democratic-controlled judiciary committee. For gun-rights activists, a federal lawsuit is currently their best bet to limit I-594, says Watson.

“Quite honestly, I think we got traditions on our side. We’ve got the truth on our side and I think most of the American public is on our side,” he says. “Even in Washington state.”  deannap@inlander.com

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NEWS | CITY HALL

Fagan’s World City councilman Mike Fagan has unconventional views on vaccinations.

So, what else does he think? We ask about 9/11, JFK, fluoride and poor people

BY JAKE THOMAS

C

ity council study sessions are usually as dry as they sound.

But last week, the small conference room where they are held was electric. A guard stood outside of the packed room where Spokane Councilman Mike Fagan sat with a grimaced expression as his colleagues discussed forcibly removing him from the board overseeing the Spokane Regional Health District.

At issue was a Facebook post Fagan had written earlier this month that expressed skepticism about vaccines, followed by more posts suggesting that some vaccinations caused autism, a claim that has been widely debunked.

The post came days after the health district, reacting to a measles outbreak in Southern California, called on everyone to get vaccinated against the disease.

“It does make it more challenging when a board member contradicts the science of public health,” Dr. Joel McCullough, chief medical officer for the Spokane Regional Health District, says about Fagan’s remarks.

Although council held off on removing him from the board, the episode has further strained relations between the other councilmembers and Fagan, who called Council President Ben Stuckart a “coward” at the end of last week’s meeting.

With Fagan’s views on vaccines the cause of so much consternation, the Inlander sat down with the conservative councilman and radio host to hear what he thought about fluoride, religion and the birthplace of Barack Obama, among other topics. His remarks have been lightly edited for space and clarity.

We can’t say for sure at this point because the investigation is not over with yet, but what we can say [is] that, according to the [Centers For Disease Control and Prevention], travelers do bring the measles and other diseases into the country. Well, travelers could also be illegal aliens.

Now I did make a statement out there in the study hall room to the effect of, ‘Wasn’t that Liberian an illegal alien that ended up dying from Ebola down in Dallas and didn’t he come from a community of 10,000 more illegal Liberians?’ Yes, he did. That’s what the mainstream media reported.

Let’s talk about that: What news outlets do you regularly read?

I’ll tell you I’ve got a numerous amount of news feeds, both mainstream as well as what I call ‘underground.’

These are patriot sites, freedom-minded sites, health sites, children’s medical advocacy.

What do you think about WorldNetDaily [a hard-right website that traffics in conspiracy theories]?

I have seen some WorldNetDaily, and I know it’s a little bit weird. Another one that I do read from time to time that has been identified as weird is the Health Ranger, run by Mike Adams. I had Mike Adams on my [radio] show in the past.

I’m always one to extend the benefit of the doubt to someone until they prove himself wrong.

INLANDER: Just to clarify your position, should people get vaccinated?

FAGAN: That is a personal choice.

I personally don’t do vaccinations, but I won’t prevent anyone else from participating. I would just hope that they would do their due diligence to ensure that whatever they are putting in their body or their children’s body, they’re fine with it.

With WND, one of the things they are best known for is questioning whether or not Barack Obama was born in the U.S. What do you think about that?

I don’t have time to think about that.

Was he born here or not? Whoopee.

Was there election fraud in 2012? Well, you know there’s some indication that there was, but whoopee. ... If I was to give you a little bit of meter of whether I believe it, I would have to say, yeah, there might be a little bit of truth to it.

Can the recent measles outbreak be blamed on immigrants to some degree [as you’ve asserted]?

Is fluoride harmful?

I haven’t studied the issue, really. I have been exposed to media coverage

20 INLANDER FEBRUARY 19, 2015

that has led me to believe that overexposure of fluoride in children’s teeth would cause discoloration and pitting, but what the long-term health effects are I don’t know because I haven’t sat down and dove in.

For the record, you are skeptical that climate change is happening.

Yeah, I am, and the reason being is because of all the fraud that has risen to the surface. Until the scientific community comes together on global warming, I’m sorry, I can’t buy it.

What are your religious beliefs?

I guess you could call it born-again Christian. I was born again almost two years ago. … I’m not perfect, and I’m not afraid to admit it. But I’ll tell you something, my colleagues sure are. [laughs] Can someone be a good Christian and be a good liberal at a the same time?

[Sighs.] I guess that would all depend on one’s world view. I am aware that you have this Unitarian Church, and I am aware that we have women pastors, women reverends and things to that effect, and, again, I’m not perfect, and I haven’t read the whole Bible, but it’s my understanding that it’s not the place of women being in those positions. Those places are normally reserved for men.

Fine, whatever, if that’s what you want to do, that’s your prerogative, and I respect that.

Stance of gays, lesbians, transgender.

Yes, I love people too. I love the person, but I denounce the act and the lifestyle.

With regard to the sanctity of life, you know, I made the proclamation on the dais [when city council was considering an ordinance making it illegal to block driveways in response to protests at Planned Parenthood], it wasn’t about driveways, which is a bunch of BS, council president, it was about squelching the voice of abortion foes. It was about pandering to Planned Parenthood, who, mind you, contributed to Councilwoman Candace Mumm’s campaign.

The day before the meeting she came to me and sat in my cubicle and said, ‘Mike, I am a serious Christian.’ Give

Councilman Fagan: “To me, politics and religion are one in the same.”

me a break. [laughs] Do your religious beliefs inform your political beliefs?

To me, politics and religions are one in the same, and the reason they are is because I believe we are a nation that is based on JudeoChristian principles.

Should creationism be taught in schools?

I think it should be optional. I mean if you are going to offer children an opportunity to learn one thing, then I think you need to open the door to learn another thing.

Look, under the federalization of our education establishment and for the sake of equal rights, we are now teaching more homosexual activity and lesbian activity and transgender activity then we are about traditional marriage.

We are putting more emphasis on Islam and being a global citizen. Well, what happened to our sovereignty as American citizens?

You can [teach about] oral sex and anal sex over here, but you can’t be abstinent and teach purity over here. There’s something wrong with that.

Do people choose to be poor?

I think there are some lifestyle choices that people end up making and that lands them in this predicament they are in. But I am open-minded that there are some situations where poverty can’t be fled. … But when you compare our poor to other countries’ poor, our poor are really rich.

Why did the 9/11 attacks happen?

That’s a good question. The reason that is out there and is planted in a lot of people’s minds is because it was an attack by extremist Muslims. … I know that there are some fringe allegations that are out there with regards to it being an inside job perpetrated by the Bush administration.

Have I formulated a final opinion? No. Is it important to me? No, probably not.

What do you think about the U.N.’s Agenda 21 [a sustainability initiative that Tea Party activists claim is a covert attempt to undermine property rights]?

Yes, as a matter of fact, I believe Agenda 21 is real. … A lot of what we do in government is laced with and interlaced with Agenda 21 principles.

Who killed JFK? Who cares? Yeah, it’d be nice to know. But it’s not on the forefront of my mind. Constituents are on the forefront of my mind.

Was the moon landing real?

Who cares? [Laughs.]

What do you think about Matt Shea [a controversial Spokane Valley state representative who believes, among other things, that people should stockpile weapons and ammunition in anticipation of the collapse of the economy]?

Well, I like his freedom agenda. He and I do see eye-to-eye on a lot of things. … With his freedom agenda and his coalition that he has built among freedom-agenda-minded legislators, he has had the most successful freedomagenda legislation that has been pushed in the last 20 years.

Did humans live alongside dinosaurs?

Who cares? Next question.

Did you think your Facebook post would cause all this?

No, I didn’t. I would like to say this: I feel like what I posted did not really advocate one way or another.

I didn’t know that the health district issued a everyone-get-vaccinated warning. ... That just goes to show you how the health district treats the board. I had to drive the conversation on enterovirus. I had to drive the conversation on Ebola. … I’m not trying to disrespect the health district, but there are three examples of how the health district communicates with its board members.

Will you be careful about what you post on Facebook?

No. Let me tell you why. I have four Facebooks. … I posted this on my personal Facebook page. Why are we surfing my personal Facebook page and making issues of it?

This isn’t about me. It’s about the people in that room. The council president railroaded those people, showed his true colors, and he has to pay for that.

The difference between me and the majority is this: They put themselves up on a pedestal and they look down on the people. I don’t. I’m a servant of the people.  jaket@inlander.com

30

$

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FEBRUARY 19, 2015 INLANDER 21

JAN, THE TOY LADY, CHANNELS HER INNER YODA:

Fun, it is!

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22 INLANDER FEBRUARY 19, 2015

U n i d v e n r a l s r i ty a G of the Arts

One 150-yard strip of independently owned businesses can teach you to sew, quilt, act, paint, weave and play the bass

BY E.J. IANNELLI

Charlotte Morris is just one of many community members taking advantage of classes like the Bring Your Own Piece course at Artworks Garland. YOUNG KWAK PHOTO

O

n a cold January evening, a halfdozen people have gathered for the first time on the stage of the Blue Door Theatre.

“Zip!” shouts a blonde woman who introduced herself earlier as Super Sherrie. She points to Advancing Adam, the bearded instructor across the circle.

“Zap!” yells Adam, pointing at Jittery Jed. “Zop!” shouts Jed. He thrusts his index finger in the direction of Jolly Jocelyn.

She continues the round robin, on through Zany Zack and Awesome Annica.

The point of the exercise — along with the alliterative names — is to familiarize these strangers with one another while fostering a sense of awareness and timing.

As the pace quickens, they miss their cues.

They forget to point. “Zap!” gets shouted twice in succession. Much later in the evening, once a certain rapport has been established, the group will practice the exercise ...continued on next page

FEBRUARY 19, 2015 INLANDER 23

CULTURE | ARTS

“GARLAND UNIVERSITY OF THE ARTS,” CONTINUED... again — only this time, Adam will encourage the zips, zaps and zops to metamorphose into bizarre sounds; the finger-pointing will become convoluted full-body gestures.

This eight-week workshop, “Intro to Improv,” is one of many educational opportunities that this all-volunteer theater in the heart of the Garland District offers throughout the year. Blue Door business manager Erin O’Halloran-Foerg says their classes bring in a surprisingly steady clientele of veterans and neophytes for youthoriented classes, intensive training and even corporate team-building sessions.

“We have [people] who are just so creative but they don’t know how to channel it,” she says. “And that’s what improv does — it teaches you how to take what’s given to you, accept it and improve upon it.”

Just as the Blue Door is better known for entertainment than education, the other narrow storefronts in the Garland District belie their DIY approach to creativity and self-edification. Across the street from the theater and two blocks to the east is the Spokane Handweavers’ Guild. Each month they host a program featuring guest speakers talking about materials and techniques.

These programs are open to the public and free of charge.

“Another thing we do is multi-day workshops,” says Jen Garrison Stuber, president of the guild’s board of directors. “In April we have Linda Davis, a tartan specialist, coming in for a tartan weaving workshop.

Next we’re looking at starting some miniworkshops where you come in for a couple hours and learn one small embellishment technique or a dyeing technique.”

Stuber says the guild often lures experienced weavers — plus knitters and crocheters — looking for tips and socialization, but newcomers are becoming more regular. “We call them ‘weaving-curious.’ A lot of the new folks we’re seeing coming in are younger, although younger in the weaving world is sort of 40.” However, they’re still making inroads with their most unexpected demographic. “The people who are most absolutely, positively excited about weaving are 4-to-11-year-old boys,” she says. “They’re wild about it. I think it’s the machinery.”

Next door is the newest addition to this small-business strip: Artworks Spokane.

Their signature product is Annie Sloan

Penny Eaton, right, paints a chair as instructor Annette Tyrrell watches during a class at Artworks Spokane. YOUNG KWAK PHOTO Chalk Paint, a durable and versatile coating that can be applied to anything from furniture in the trendy “distressed” look to old linoleum floors.

To promote the product and spark customers’ imaginations, Artworks offers free hands-on demos with the chalk paint as well as paid workshops “where you can take it to the next level,” says Joelle Chester, their director of marketing. That includes “combining colors, creating colors, doing layering” and the more ambitious “faux finishes and Italian plasters.”

“Some people think, ‘Oh, I can’t paint a piece of furniture. I can’t even paint a wall.’

But then you go through this class and you feel like you can do anything.”

At the other end of the street is Top Stitch, owned by Carrie Jarvis, who recently received her Master Sewing Educator certification. She estimates that she’s taught more than 900 people to sew over the past eight years through her weekly workshops in machine embroidery, custom-fit patterns and specialist techniques.

“What I teach is based on the fundamentals of sewing,” she says. “It has to do with finishing work, and understanding how to lay out the fabric and read the

patterns.” With an emphasis on fashion, she teaches absolute beginners through seasoned experts.

The consensus among the business owners is that this creative cluster — which also includes the Spokane Art School, Sew E-Z Too and Mark’s Guitar Shop — stems from the tight-knit community feel of the Garland area along with the independent nature of the businesses. That in turn attracts a different kind of patron. “What you’re looking at is the difference between a consumer and a maker or doer,” says Stuber.

Back at the Blue Door, “Zany” Zack Kendall, 19, is gathering his things as the Intro to Improv workshop lets out. Up to now, he’s been a writer enamored of the stage, an introvert with a private desire to be a showman.

“I’ve always loved comedy, and I want to pursue it,” he says. After finishing his degree in English at SFCC, he hopes to move to L.A. and audition for the UCB Theatre, a bicoastal improv powerhouse. “This is to see if I enjoy it, to see how improv really works, so I can actually go in there” — he flashes a warm, self-deprecating grin — “and not look like a complete idiot.” n

SOME SAMPLE CLASSES AND WORKSHOPS IN THE GARLAND DISTRICT Artworks Spokane: Free chalk paint demo on Saturday mornings. Workshops include Bring Your Own Piece (BYOP), Washes/ Glazes/Stains and Swedish Style. 443-3906 • artworksgarland.com Blue Door Theatre: 6- and 8-week adult workshops throughout the year ($125 to

24 INLANDER FEBRUARY 19, 2015

$150). Youth and teen (ages 9-18) improv workshops on Saturdays ($25 per visit), plus 10-week summer classes for teens ($150). 7477045 • bluedoortheatre.com

Sew E-Z Too: Ongoing weekly quilting and sewing classes ($8 per session) plus embroidery workshops ($30). 325-6644 • ezknit.com

Mark’s Guitar Shop: Private one-on-one lessons for guitar and bass ($25 per half-hour). 325-8353 • marksguitarshop.com

Spokane Art School: Numerous classes for children and adults covering printmaking, photography, oil/acrylic painting and more. New sea-

son starts in April. 325-3001 • spokaneartschool.net Spokane Handweavers’ Guild: Monthly guild meetings (second Tuesday) are free. Upcoming workshops include Tartan Weaving and Weaving a Business: Selling Your Handmade Textiles.

590-4155 • spokaneweavers.org

The Top Stitch: One-day classes and workshops ($70 to $95); topics include Fit for Real People, Learning to Sew (Levels 1-3) and Machine Embroidery. 328-7397 • thetopstitch.com n

CULTURE | DIGEST

BOOK WAR BONDS

FOR YOUR CONSIDERATION

BY DEANNA PAN

C

indy Hval writes love stories.

Not werewolf-and-vampire tales or the stuff of Lifetime movies, but actual love stories. The SpokesmanReview columnist writes about, among other things, how local real-life couples came to be.

Her new book, War Bonds: Love Stories from the Greatest Generation, is a special set of romantic tales about young lovers who got together during World War II and kept their bond through the conflicts — military or otherwise — that life threw at them.

The book features 36 couples, with each love story receiving its own chapter, complemented by photos Hval painstakingly tracked down. During the three years of researching and writing War Bonds, some of her subjects were widowed, reinforcing Hval’s notion that the stories needed to be told sooner rather than later.

“The last time I checked, 555 World War II veterans die each day. Every time I saw an obituary in the paper [for a WWII veteran] it was a real emotional jolt,” says Hval, 50, who was born at Fairchild Air Force Base, the daughter of a WWII veteran, and is married to a former National Guard pilot.

She says these romantic stories build a larger picture of a generation that lived with war, and came to have a unique perspective when it came to marriage and family that we don’t see these days.

“We’re still at war, and a lot of marriages aren’t lasting.

World War II was the last war that the whole country bought into and thought was important,” she says. “A lot of the men and women volunteered and did their part, and that kind of feeling that ‘This is just what we do as a country’ transferred to

PODCAST | Hey public radio nerds: Looking for a new podcast to fill the void that Serial left behind?

Try INVISIBILIA (“all the invisible things” in Latin), which debuted at the end of January, about the unseen forces affecting human behavior. Co-hosted by NPR science reporters Lulu Miller and Alix Spiegel, the show’s theme-based, episodic format is reminiscent of This American Life. Miller and Spiegel intertwine journalistic reporting and narrative storytelling to explore psychoscience-y topics like our relationships with technology and synesthesia. (In one story, the reporters meet a woman who can physically feel what other people are feeling!) You can subscribe to the podcast on iTunes or listen to the program online at npr.org/ programs/invisibilia.

War Bonds author Cindy Hval. their marriages.”

Hval, who says writing these personal love stories over the years has made her more of a romantic, is happy to announce that nine couples featured in the book will be on hand at Sunday’s reading. There’s going to be a certain satisfaction in delivering these stories to her subjects in person.

“They’re so passionate. Not just about the military service and their relationships; they want their grandchildren to have this joy of a lifelong relationship.”

— MIKE BOOKEY War Bonds book release party • Sun, Feb. 22, at 3:30 pm • Auntie’s Bookstore • 402 W. Main • auntiesbooks.com

WORDS WALTER AT WHITWORTH

Spokane’s most prized literary figure, Jess Walter, is set to spend some time underneath the pine trees of Whitworth’s north Spokane campus this spring. The National Book Award finalist and author of the best-selling Beautiful Ruins has been named Whitworth’s writer-in-residence for the spring semester. During his residency, Walter will read from his works at the school’s Robinson Teaching Theatre on Tuesday, Feb. 24, at 7 pm, and present a lecture on March 31, at 7 pm, at the music building’s recital hall.

CLOTHING | As any member of #TeamNoPants knows, you can only wear leggings so many times before you run out of shirts that cover your butt. Instead of doing laundry, diversify your winter wardrobe and buy a pair of BOYFRIEND JEANS. Think loose fit, cropped or cuffed bottoms, effortlessly cool and practical, not to mention comfortable. As I write this, I’m wearing a lightly distressed pair from LOFT’s new spring line ($79.50) that fit loosely around my hips.

They’re cozy enough to take a nap in, yet chic enough to wear in a casual work environment — especially when you match them with a killer pair of shoes. Yes, pants are still the worst, but boyfriend jeans are a happy compromise.

ALBUM | There’s a reason Nicki Minaj is the reigning queen of rap. Her third studio album, THE PINKPRINT, has been lauded as her best and most personal record to date — and rightly so. Don’t let “Anaconda” fool you. Like always, Minaj’s lyrics are raunchy and explicit (google “Truffle Butter” at your own risk), but this time, you’ll also hear some more vulnerable and autobiographical rhymes. If you weren’t a fan of her ass-tastic take on Sir-Mix-A-Lot’s magnum opus, listen to “Feeling Myself,” a female-empowerment duet with Beyonce, or “All Things Go,” a sincere and emotionally raw song in which she raps about the abortion she underwent as a teenager and the violent death of a younger cousin. 

Thurs 2/19, Inlander Performance Please Presents

JERSEY OFF THE BACK AUCTION & 30th SEASON ANNIVERSARY FRIDAY 2/20 vs. CALGARY HITMEN

Bid on your favorite Chiefs game-worn jersey and come celebrate 30 years with us!

Game Times:

7 PM

NEW WEST GUITAR GROUP Friday, February 20th | 8pm

Sponsored By:

RED LION RIVER INN

BUCK NIGHT & CHEERSTIX GIVEAWAY SATURDAY 2/21 vs. KOOTENAY ICE

For Tickets Call 509.535.PUCK or 800.325.SEAT

www.SPOKANECHIEFS.com

$1 hotdogs, Coca-Cola, and popcorn plus the first 5,000 fans in attendance receive a set of Cheerstix.

Sponsored By:

DELLA MAE

Thursday, February 26th | 7:30PM CHATEAU RIVE AT THE FLOUR MILL Tickets available at www.ticketswest.com or 800-325-SEAT

FEBRUARY 19, 2015 INLANDER 25

CULTURE | THEATER PRESENTS

A heart-warming celebration of being different!

Friday, February 20th @ 7 pm Saturday, February 21st @ 3 pm and 7 pm Friday, February 27th @ 7 pm Saturday, February 28th @ 3 pm and 7 pm Sunday, March 1st @ 3 pm

BING CROSBY THEATER • 901 W. Sprague Avenue Tickets Available Online at www.CYTSpokane.com

Creeping Out

Sex and science collide in Stage Left’s locally written new comedy

BY DAN NAILEN

P

26 INLANDER FEBRUARY 19, 2015

laywright Sandra Hosking has toiled at the trade long enough to know a few things about getting her work from the page to the stage.

Keep it short. Keep the cast small. Make staging the play as simple (and cheap) as possible.

When the opening-night audience at Stage Left Theater for Hosking’s Creeps sees the multimedia production of the absurd, surreal look at modern sexual politics, it might be hard to imagine it was written with a much simpler “black box” treatment in mind, if only because, as Hosking says, “that’s all that theaters can afford.”

The Stage Left playwright-in-residence handed off the script for her first fully staged show at the space to local director and filmmaker Juan A. Mas. And while they’ve collaborated along the way, Hosking is purposefully avoiding seeing the full production until it’s in front of a real, live audience.

Creeps focuses on the relationship of outspoken scientist Eve and her new video game programmer roommate Sarah, a natural introvert, as they navigate their relationships with each other and their respective beaus, exes and prospective partners. The script has large doses of slapstick,

and a dive into social Darwinism via modern dating mores.

“Juan comes from film, he’s very visual. I’m not as visual,” Hosking says, noting that the director has brought together a team that includes audio designers, movement specialists, video and lighting experts to stage Creeps. “He’s bringing to life some of the video stuff I hint at in the script, so I’m excited to see how that plays out. You do staged readings, but you don’t get to see all the technical stuff.”

When the curtain rises, it will mark a milestone in Creeps’ journey that began when Hosking started writing it in 2008, inspired by the thenrevolutionary role-playing happening online in Second Life.

The script inspired director Mas to flesh out her ideas as much as possible, so taken was he with her commentary about sexual roles, personalities and technology.

“She has the ability to deliver comedy while she’s making very poignant points about the world, about people, about who we are,” Mas says. “She’s got a very dry wit that’s constant in her themes, and in her material.”

While online role-play has evolved and Hosk-

Sean Stoudt (left) and Jordan Noël Lannen star in Stage Left’s Creeps. COURTNEY BREWER PHOTOS

Sandra Hosking’s Creeps takes on sex, poltics and video games. ing has tweaked the script through the years, the basic ideas that inspired her remain as relevant now as when she began.

“I was thinking a lot about relationships, and specifically the rivalries between women and the way men treat women,” Hosking says. “So this play is very female-centric. I wanted to make a statement about modern relationships, and how they fit together… the biology and social order of relationships. Do the good relationships go to the survival of the fittest? Do nice guys win, or do the strong predators win in relationships?”

The script tackles those questions in hilarious

ways, and Hosking says humor is something that’s infused much of her work since writing her first play in seventh grade, a murder mystery called Death by the Dollar. While that remains unproduced, she did get to hear her dialogue performed in the mid-’90s when a she wrote a play for an acting class she was taking in Spokane Valley.

“I heard them bring the characters to life, and I realized, ‘This is what I want to do,’” she says. “‘Forget writing fiction. Forget a job. I don’t need to act. I just need to write scripts for these people who are really good actors.’ And that’s what I’ve been doing ever since.”

When she’s not creating outlets for herself and other writers via organizing short-play festivals like Hit & Run and Fast & Furious, Hosking continues writing longer works in hopes of breaking out into a larger regional theater or New York. But she has no plans to leave the town she’s called home since 1982, where the 45-yearold is “married with a kid, a mortgage, a dog and a cat.” She travels to get some of the diversity of life she recognizes as necessary for keeping her writing perspective fresh.

“I try to break out once in a while,” Hosking says. “But Spokane is where I’m most comfortable and feel at home. I can do my writing here.

I can find a coffee shop and settle in. There’s a depth of acting talent here that I don’t have to go anywhere else to find. That all fuels me.” n dann@inlander.com Creeps • Feb. 20-March 1, Fri-Sat at 7:30 pm and Sun at 2 pm • $10 • Stage Left Theater • 108 W. Third • spokanestageleft.org • 838-9727

Tickets at Ticketswest.com and 1-800-325-Seat

Mukogawa Fort Wright Institute Open your Heart and Home to a pair of Japanese students for just one weekend, and gain a lifelong family friend!

Please call today to get involved (509) 232-2071 For dates and info visit www.mfwi.edu/homestay

FEBRUARY 19, 2015 INLANDER 27

How to use THIS

PULL-OUT SECTION

Pull down then out NOT for drinks.

NOT a phone.

NOT a three course meal.

YES! A guide to plan your Inlander Restaurant Week experience!

Now you know how!

PULL-OUT & KEEP!

INLANDER RESTAURANT WEEK GUIDE

28 INLANDER FEBRUARY 19, 2015

SUPPLEMENT TO THE INLANDER

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Inlan 5 1 0 2 der Restaurant Week EVENT GUIDE

FEB. 20-MARCH 1

B R O U G H T

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2 INLANDER RESTAURANT WEEK 2015

c o l m e e W TO

RESTAURANT

We weren’t surprised to discover that the Inland Northwest loves to eat when Inlander Restaurant Week debuted in 2013. What has been a bit of a shock is the extent of our region’s affinity for its restaurants, which has been reflected in the booming growth of this annual event.

What began as a week of eating out around Spokane now includes 97 RESTAURANTS from all over the Spokane area and North Idaho, ranging from nationally recognized fine dining establishments to public houses and everything in between. Originally modeled after similar events in other Western cities, Inlander Restaurant Week has begun to take on a culture and style of its own in its third year. Chefs and restaurateurs have used the week (a super-sized, 10day “week”) to expose the dining public to items not always found on their menus, often challenging patrons’ palates with adventurous cuisine they might not have experienced before.

The 2015 edition of Restaurant Week showcases a regional dining scene that has grown exponentially in the number of new eateries, cuisine styles and, perhaps most important, quality. The Inlander’s Drink Local campaign is more present than ever this year, with drink specials from local breweries, wineries and craft distillers featured at a number of restaurants.

The fixed-price, three-course menus, at either $18 or $28, make for a low-stress evening that encourages the sort of indulgence you might not always allow yourself. You have the perfect excuse: “Hey, it’s Restaurant Week.” 

WEEK

PRIX FIXE

You’ll see this phrase, or its English translation — fixed price — repeatedly during Restaurant Week. This French term refers to a dining setting in which the price of the meal is set before you order. This typically means that you order from a special menu, which usually features multiple courses and options. All Restaurant Week participants offer prix fixe menus; almost all participants also will have their full menus available.

ON THE COVER: Albacore tuna from Wandering Table

Charity Spotlight This year, Inlander Restaurant Week has decided to highlight the good works of SECOND HARVEST, the Spokane-based group that distributes millions of pounds of food each year to hungry people. To learn more about the organization and how you can get involved, visit 2-harvest.org.

A Mediterranean salad from Fire Artisan Pizza

HOW IT WORKS-4 | EYE CATCHING ITEMS-6 | PAIRINGS-12 | CHEFS-14 | NEW THIS YEAR-20 | IDAHO-21 | EVENTS-22 INLANDER RESTAURANT WEEK 2015 3

DID YOU KNOW

that many of the people who will cook for you and serve you during Restaurant Week are barely getting by? Three simple ways to care during Restaurant Week: 1) share a genuine smile 2) leave a great tip, and 3) thank your server using his or her name.

BEFORE YOU GO

STEP

BY

PARTICIPATING IN INLANDER RESTAURANT WEEK IS SUPER EASY. HERE’S THE PROCESS

1

Find out other ways to care by asking for our HOW TO CARE WHILE EATING AND SLEEPING brochure.

2

PICK A RESTAURANT AND GO. You don’t have to do anything ahead of time, though it’s a good idea to make reservations.

Then just head on over to the restaurant.

BE SOCIAL.

CAMERA READY

EAT. Each restaurant’s menu has three courses included in your meal, with up to three options for each course.

UPGRADE. Some places may have add-ons or upgrades for a clearly marked additional cost.

tHuR 2/5 10 adv

TURKUAZ BANDIT TRAIN

$

18 adv

sAt 2/14 13 adv

$

tHuR 2/26 12 adv

$

4

OTEP

TERROR UNIVERSAL / THIRION X

PAY (AND TIP). You already know the cost of your meal, but you may have ordered drinks or other items. And don’t forget to tip!

CAROLYN(Blues WONDERLAND Rock) American Idol Winner

LEE DEWYZE THE TRAGIC THRILLS

171 s. wAsHiNgToN sT • 624-4319 • bIgDiPpErEvEnTs.cOm 4 INLANDER RESTAURANT WEEK 2015

5

REPEAT STEPS 1-5. Until this year’s Restaurant Week ends March 1.

$28

3

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $18 or $28.

$18

information@big-table.com www.big-table.com Twitter: @1BigTable Facebook: Big Table

tUeS 2/10

It’s a good idea to make reservations

Share your dining experience on social media. Use the hashtag #INRestWeek

GET IN TOUCH

dUrInG INlAnDeR REsTaUrAnT W EeK

Menus are also online for easy browsing at inlanderrestaurantweek.com

GET HUNGRY. Look through Restaurant Week menus to figure out what sounds tasty.

@InlanderRW @TheInlander

pLaY iN SPoKaNe

STEP

The price is listed with each menu, starting on page 31

DRINK UP. Restaurants all carry local libations: wine, beer and spirits.

Cross over to the bright side!

Membership makes everything better.

That warm-all-over feeling you get when you step inside Numerica?

That’s member well-being at work.

Numerica membership gives you access to the great rates, convenient account features and stellar service you need to live well. Because in our book, that’s the only way to live.

Keep smilin’ at numericacu.com 800.433.1837

Federally Insured by NCUA.

INLANDER RESTAURANT WEEK 2015 5

MENU HIGHLIGHTS

THE

D O N ’ T- M I S S

LIST

A FEW MENU ITEMS THAT JUMPED OFF THE PAGE AT US

2015 Sponsors

R I C H A N D S AV O R Y

V E G E TA R I A N

CHARLEY’S GRILL & SPIRITS The Ultimate Stack Menu says: “A creative blend... our five-cheese mac ’n’ cheese stacked on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce. Served with sautéed seasonal vegetables.”

We say: There’s nothing wrong with being an adult and wanting to order mac ’n’ cheese at every opportunity. So go for it and try this indulgent, adult-friendly version of the dish, made even more classic with the pairings of toast and meatloaf. Wait — that says stuffed meatloaf!

GENO’S TRADITIONAL FOOD & ALES Smoked Jalapeño Corn Chowder Menu says: “Smoked jalapeños, poblanos, corn, potatoes, onions, garlic, vegetable stock and cream, garnished with cheddar cheese.”

We say: Corn chowder is normally so delicious you forget it doesn’t have any clams. Hot peppers make this version even better.

THE CELLAR Wild Mushroom and Pork Pie Menu says: “Braised pork with wild mushrooms and vegetables, baked in a crock and topped with puff pastry.”

We say: This is going to conjure memories of your mom's chicken pot pie, but this filling features some slow-cooked goodness we're guessing you didn't get as a kid.

NO-LI BREWHOUSE No-Li Chili “Frito Pie” Menu says: “Spin Cycle tri-tip chili layered on tortilla chips with avocado salsa.”

We say: No one in their right mind would, nor should, turn down this definition of overindulgent comfort/bar-food. Pair it with a No-Li beer or taster tray and your taste buds will be blown away with pleasure.

ITALIA TRATTORIA Roasted Celery Root Lasagna Menu says: “Layered with caramelized leeks, Pecorino potatoes.”

We say: This dish is bold enough to make root vegetables the star of the show. It sounds perfect for a cold winter’s night.

SARANAC PUBLIC HOUSE Vegan Cannoli Menu says: “Fried pastry dough, vegan ricotta, shaved chocolate, walnuts and candied orange rind.”

We say: Now even vegans can utter the classic Godfather line: “Leave the gun, take the cannoli.” ...continued on page 8

Social Media /InlanderRestaurantWeek @InlanderRW #INRestWeek

New Website InlanderRestaurantWeek.com Check out our updated 2015 website.

Find menus by location, search by cuisine. All the time.

Pork tacos from No-Li Brewhouse

INLANDER RESTAURANT WEEK 2015 7

MENU HIGHLIGHTS

THE

D O N ’ T- M I S S

LIST

(CONTINUED)

SEAFOOD

M E AT Y T H I N G S

ANTHONY’S Wild Alaskan Silver Salmon Menu says: “Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc.”

We say: Salmon cooked on a cedar plank is reason No. 397 why living in the Northwest is the bee’s knees.

RIO GRILL BRAZILIAN STEAKHOUSE Full Churrasco Dinner Menu says: “All you can eat, made-from-scratch side items. Tableside carved skewers including New York steak, tri-tip, top sirloin, Australian lamb, chimichurri steak, Asian pork, spicy pork, garlic chicken, chimichurri chicken.”

We say: Being a carnivore never seemed like a better idea.

BONSAI BISTRO AND SUSHI BAR Nigiri Sushi Assortment Menu says: “Includes maguro (tuna), sake (salmon), hamachi (bonito) and walu (escolar).”

We say: This is actually a first course at the Coeur d’Alene pan-Asian restaurant with some of the best ambiance in the region, and looks like a perfect way to kick off a night out.

MANITO TAP HOUSE Fish & Chips Menu says: “Tempura halibut, vinegar salt fries.”

We say: There are a lot of fancy seafood dishes available during Restaurant Week, but you shouldn’t pass up a mainstay like fish and chips, especially from somewhere with a solid culinary reputation like Manito Tap House.

SPENCER’S FOR STEAKS AND CHOPS Snake River Farms American Kobe Butcher’s Cut Menu says: “Minted chimichurri, saffron crispy fingerlings, oyster mushrooms and onions.”

We say: Spencer’s knows a thing or two about steak, and you can’t go wrong with Kobe anything.

CENTRAL FOOD Beef Cheek Bourguignon Menu says: “Five-hour, red-wine-braised Wood Ranch beef cheek, garlic mashed Olsen Farms potatoes, roasted Brussels sprouts.”

We say: You have to appreciate the locally sourced ingredients here, as well as the fact that they put five hours into this hunk of deliciousness. ...continued on page 10

Chicken satay from Charley's Grill

            e

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(509) 467-2755 | urmfoodservice.com 8 INLANDER RESTAURANT WEEK 2015

ts! n a r u resta

I came. I saw.

I grabbed life by the fork.

CHECK OUT OUR RESTAURANT WEEK SPECIAL for Chinook Steak, Pasta & Spirits on page 37

Worley, Idaho | 25 miles south of Coeur d’Alene 1 800 523-2464 | CDACASINO.COM

INLANDER RESTAURANT WEEK 2015 9

MENU HIGHLIGHTS

THE

D O N ’ T- M I S S

LIST

(CONTINUED)

DESSERT Tiramisu from Downriver Grill

BOILER ROOM Ice Cream Sandwich Menu says: “Espresso almond fudge ice cream sandwiched between two housemade doublechocolate Nutella cookies. Finished with raspberry compote and chocolate-covered, fire-roasted coffee beans.”

We say: A coffee lover’s dream, this sandwich is nothing like the artificial vanilla treats of your childhood.

CASPER FRY Lavender Crème Brûlée Menu says: “Rich, lavender-infused custard, caramelized sugar, fresh whipped cream (gluten-free).”

We say: It’s the traditional French dessert… on spring break.

MacKENZIE RIVER PIZZA Kentucky Bourbon Bites Menu says: “Bourbon-soaked pound cake deep-fried and dusted with powdered sugar.

Served with caramel bourbon and raspberry dipping sauces.”

We say: Is it possible to get a little tipsy just reading the above description? Either way, we’re ready to dip away. 

Visit Anthony’s at Two Great Locations!

Local Seafood House Overlooking the Spokane Falls

Fun, Family, Casual Dining On Spokane’s South Hill

510 North Lincoln Street • Spokane, WA 99201 (509) 328-9009

2912 East Palouse Hwy • Spokane, WA 99223 (509) 448-0668

10 INLANDER RESTAURANT WEEK 2015

www.anthonys.com

“Cheers�

Come for the food, stay for everything else.

For a complete directory of dining and more in Downtown Spokane, visit downtownspokane.org

A bottle of Bordeaux changed his whole life.

DRINK LOCAL

ART

AND

SCIENCE

Q&A WITH SANTÉ SOMMELIER JEFF ARNOLD

N

orthwest native Jeff Arnold hadn’t planned on becoming a wine expert. Nine years ago, he was waiting tables in Raleigh, dreaming of starting his own content development company in North Carolina’s burgeoning tech scene, when he was introduced to a simple bottle of Bordeaux by the restaurant’s wine steward.

The rest was history. “Literally from then on, I got every book I could, took every course I could, drank as much as I could,” Arnold says.

“That kind of set me on the path.” After receiving his certification from the Court of Master Sommeliers, Arnold, 34, worked at restaurants in Philadelphia before moving to Spokane this past fall to run the wine program at Santé Restaurant & Charcuterie. Ahead of Restaurant Week, Arnold spoke to the Inlander about the art of pairing food and libations, and his innovative approach of wine “blending.”

So tell us about this eye-opening Bordeaux.

ARNOLD: It was something that just let me know there was more to it than just the fermented grape juice. For me, it just showed a lot of fruit expressions up front. I was like, “Oh, this is really tasty,” and then it just kind of sat on your palate, and then it changed. It got a little bit

12 INLANDER RESTAURANT WEEK 2015

darker, a little bit more brooding, and then all of the sudden the tannins kicked in, and it just dried your mouth out about 15 seconds in. So it wasn’t something that was very linear. It had expression; it had movement; it had power.

What does your day-to-day on the job consist of?

My primary responsibility is all the bottles you see behind me. It’s a very small cellar from what I’m coming from, but it’s very fun because I get to run a really tight, focused program.

What I love about Santé is that they’re doing a very French style in Spokane. I actually limited the wine program, and I tried to really give it a core focus of the Pacific Northwest and France. I’m taking only Pacific Northwest wines — Washington and Oregon — and putting them up against French counterparts. That way, it’s not just a scattered list. I’m going for the Twitter approach: Creativity through limitation.

Explain the art of pairing food and wine. Are there any rules of thumb to follow?

It’s a guessing game. You’re trying to find pairings that don’t suck. There are a few pairings that work magic: Muscadet and oysters.

Classic. What I look for is acidity to go with salt or fat. I look for the accompanying flavors.

I also look for not just what your primary food is. Is there a cream-based sauce? Is there a green vegetable? You look at the dish as a whole, and then you try to fit the secondary components to the grapes. There are rules, but they’re constantly being broken, like red wine and fish. That’s dumb. Pinot noir goes with almost any fish.

Pinot noir and salmon — that’s a classic Oregon pairing.

How do you break those rules at Santé?

I’m trying to get a little bit avant-garde, and get away from the structure. I want to be free to really have fun with it: adding flavors, adding compounds, blending wines, even doing it tableside. Let’s say we have a duck. What I’ll do is pour a glass of pinot noir and add little bit of Côtes du Rhône, so then I’m also adding a little bit of herbaceous quality, to make the wine as a total even better for that duck than any wine I had by itself. I always do this tableside, so people know what I’m doing. I don’t want to shock anyone — well, I do — but I want to be honest and upfront about it, because I think it’s important. I think it’s awesome. I think it’s fun. n

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Once you go beyond utility, there’s no going back.

LARRY H. MILLER LEXUS SPOKANE 1105 W 3rd Avenue, Spokane (509) 747-7000 Options shown. 1. Qi wireless charging may not be compatible with all mobile phones, MP3/WMA players and like models. ©2014 Lexus.

lexus.com/NX | #LexusNX

Serving up

FOOD & DRINK

COVERAGE

any way you like it

THE INLANDER EVERY THURSDAY Fresh food news & reviews INLANDER.COM UPDATED DAILY Extensive restaurant database searchable by cuisine & neighborhood THE MENU EVERY APRIL Your pocket-sized guide to dining in the Inland Northwest ENTRÉE EMAIL EVERY THURSDAY Culinary events, food and drink updates delivered to your inbox INHEALTH MAGAZINE BI-MONTHLY Healthy cooking, recipes & more ANNUAL MANUAL EVERY SEPTEMBER The lowdown on 300+ restaurants

14 INLANDER RESTAURANT WEEK 2015

MEET YOUR CHEF

SCOTT

RUTTER

DIRECTOR OF FOOD AND BEVERAGE, EXECUTIVE CHEF OF THE RED LION HOTEL’S DAM BAR AND GRILL

S

cott Rutter recently moved to Spokane, drawn to the area after hearing his fellow National Ski Patrol friends talk about the Inland Northwest snow and the vibrant city in close proximity to ski locales. In his culinary past, he’s apprenticed under Chef Jesse Lapitan of the Palace Hotel in San Francisco, worked with Food & Wine magazine and was a producer for the Top Chef season three finale.

He joined the Red Lion a few months ago, shortly after the hotel replaced the Park Place Lounge with the Dam Bar and Grill.

How are you incorporating local items into your menu?

RUTTER: The carbon-neutral footprint of that is using [foods] indigenous to the area, Yakima Valley, Green Bluff — I use Green Bluff Granny Smith apples, Green Bluff apple cider, my kurobuta pork loin is using Green

Bluff products. I have Harper Farms out of Oregon, because I’m using the Harper Farms hazelnuts. So I’ve really tried to work with some of these local farmers and greenhouses to go not only farm-to-table from our center of the plate, [but source also] from Snake River Farms in Boise, Idaho, to also looking at [bison], adding some more additional items on our menu — items of roasted local beets with Wyoming Whiskey-macerated dressings.

Why are you guys participating in Restaurant Week?

We’re excited to launch some higher-end items. We’re going to be featuring the cedar plank salmon [and] the Snake River Farms Green Bluff apple cider brined pork loin with some sweet serrano honey butter [and] sweet potatoes that have a [chipotle demi-glace] …

I want to bring some folks over here and give

Locally sourced beef tenderloin by Chef Scott Rutter

them an opportunity with Restaurant Week to really taste our mountain eclectic and local, indigenous-to-Spokane vibe that we have here.

What inspired you to put those items on the menu?

I tend to work with the three S’s — smoky or savory, sweet and usually some Sriracha or heat. So the pork loin, for example, has a sweet [flavor]. It’s brined. It picks up a lot of flavor from the Green Bluff apple cider [brine] …

We’re pan searing that. We’re adding the sweet potato hash.

So we’ve taken sweet potatoes, we’ve slow-roasted those.

We’ve then taken them, we’ve cooled them, we cut them, we take those and caramelize those with a touch of honey serrano butter, and it really coats them nicely. So you have this sweet and heat, even on the sweet potato hash.

The cedar plank salmon… we are even brining the cedar planks, we have a touch of water and liquid smoke, so it really infuses the cedar planks before they hit the grill.

But the salmon, we’re using wild-caught sockeye and we’re taking an Oregon goat cheese and mixing it in with some black quinoa.

These folks that are coming in will have the ability to try some items that take many steps but look visually aesthetic, taste amazing and are done during Restaurant Week at a price that really lets everyone taste the three courses here. n

INLANDER RESTAURANT WEEK 2015 15 WestCoast_BOB_011515_12V_AA.pdf

Tasting Room Hours

Open Thur and Fri 2-5 & Saturday 12-4

R R

Located in the historic warehouse district of SODO Spokane

Cabernet Sauvignon # Claret # Merlot # Sauvignon Blanc Malbec # & a dry Cabernet Franc Rosé 115 W. PACIFIC, SPOKANE, WA 99201 | 509-363-1353 888-4CLARET | WWW.ROBERTKARL.COM

MEET YOUR CHEF

STEVEN

WA L K

EXECUTIVE CHEF, COEUR D’ALENE CASINO RESORT

A

s the new executive chef of the Coeur d’Alene Casino Resort, Steven Walk is used to doing things in a big way. For more than 20 years, he has risen through the ranks of large-scale operations, including national hotels like Embassy Suites, Marriott and Holiday Inn. He’s also worked at Walla Walla Community College and St. Vincent’s College in Latrobe, Pennsylvania, which also hosts the Pittsburgh Steelers’ training camp.

Most recently, he was Washington State University’s associate director of culinary operations, leading a team of six executive chefs, 60 staff members and 900 student employees charged with feeding a population of 8,000 hungry students daily.

“The day-to-day job at the casino,” says Walk, “isn’t all that different from [my]

16 INLANDER RESTAURANT WEEK 2015

position at WSU. I have a lot of flexibility for creativity and working several styles of cuisine.” That includes the casino’s nine eateries, including the flagship restaurant, Chinook Steak, Pasta & Spirits.

“I was intrigued by working at the casino in part due to its reputation and my personal experiences,” says Walk, who, living in Pullman, had frequented the casino’s dining establishments for years. “We have property here by the lake that we wanted to eventually move to.”

The plan at Chinook, says Walk, is to move forward slowly with slight modifications to the menu while “building upon the previous chef’s foundation of using as many local ingredients as possible.”

Chinook’s current menu features clams

Chicken Alfredo by Steven Walk

from Hood Canal, native northern pike and Pacific king salmon. The primary meat providers for the restaurant are Snake River Farms, located in southern Idaho, which partners with central Washington’s Double R Ranch. Together they produce a highly prized American equivalent of Japanese kurobuta pork from Berkshire stock, as well as Kobe beef from wagyu cattle.

For Inlander Restaurant Week, Chinook will serve Snake River Farms’ Berkshire pork — which Walk says is one of the best breeds available. His osso bucco comes with fettuccine, red wine sauce and both an herby gremolata and a thick bell pepper chimichurri.

Each course of Walk’s menu includes a salad and bread option, as well as des-

sert, all housemade, many featuring local ingredients.

The Northwest salad option for Restaurant Week, for example, combines Washington apples, Oregon cheddar, huckleberries and mixed greens with toasted walnuts and honey vinaigrette. Huckleberries also appear in dessert — cheesecake with whipped sour cream and almond pesto.

Other entrée options include spaghetti in a slow-cooked sauce with pancetta, sausage and onions, as well as a hearty version of chicken Alfredo.

Restaurant Week, says Walk, gives Chinook an opportunity to showcase some of its more recent menu changes: “We chose to participate in Restaurant Week for the great exposure it provides.” 

Exclusive food news & a calendar of culinary events Delivered to your inbox every Thursday Subscribe at: inlander.com/newsletter

INLANDER RESTAURANT WEEK 2015 17

30

$

ON STAGE: FEB 27TH - MAR 22ND, 2015

MEET YOUR CHEF

ANNA

VOGEL

CHEF AND CO-OWNER OF ITALIA TRATTORIA

A

Restaurant Week Drop-In Tasting Save the Date!

Friday, FebRUARY 20th

Taste Côtes de Ciel located at Red Mountain AVA in Washington State

Your local friend in the wine business...

Since 1995

Remember

tastings offered Every friday and saturday!

222 s. washington st.

Spokane • 509.838.1229 VinoWine.com 18 INLANDER RESTAURANT WEEK 2015

t Italia Trattoria, tucked among the little grouping of eateries encircling the roundabout in Browne’s Addition, Anna Vogel brings Italy and the Inland Northwest together in her cuisine. The Italian dishes of housemade pastas, sustainable fish, naturally raised meats, fresh produce and desserts are regionally inspired, with lots of locally sourced ingredients. Vogel has worked in Washington the past 12 years as a chef for Tom Douglas in Seattle and Luna in Spokane before opening Italia Trattoria with co-owner Bethe Bowman in 2010. Raised in Vevey, Switzerland, she has also cooked in cities including Sydney, Boston and New York.

You’re from Switzerland and have cooked in cities around the world and the U.S. So what brought you to cook in Spokane?

VOGEL: The opportunity to bring something new and different to Spokane.

How do you go about creating a regionally inspired Italian menu at Italia Trattoria?

I am inspired by the seasons in Eastern Washington.

What seasonal ingredients do you like to use?

I like to use ingredients that are in season because it keeps the food fresh, and food always tastes best when it is at its peak. During the summer months I like to use different varieties of peppers from my garden for grilling for antipasti and pickles for pâtés. In winter I like to use the more bitter vegetables like endive for braising and salads. In the spring I like the Northwest morel mushrooms and sweet peas. The early fall brings the best heirloom tomatoes from a local grower. In the late fall I like to use the Washington chestnuts for Northern Italian regional dishes.

Beef braciole by Anna Vogel

What are some of your favorite flavors to play with and incorporate into dishes?

I have so many favorite flavors. Let’s just say it all depends on what is available. I like to keep my food fresh and flavorful. During the winter months I favor more smoky, wine-braised meats and wild mushroom cream sauces.

Why did you choose to participate in Inlander Restaurant Week?

To bring exposure to Italia Trattoria and show the people of Eastern Washington what we are doing, and why they should be dining with us.

What was your inspiration for creating your Restaurant Week menu?

To offer a menu that you wouldn’t usually have available in other Italian restaurants in Spokane.

What are a few items you have planned for the menu? And what makes them different from other Italian restaurants?

The smoked pork rillettes are inspired from my European background. Pork is a big staple in Italy, and therefore should be well represented on our menu. The beef braciole is an authentic Italian comfort food dish that is good to have during the cold winter season.

I like to add my own style to this dish. My version of the Italia tiramisu is very light and creamy, unlike the more heavy traditional ones.

What are your hopes for the people who come out and dine during Restaurant Week?

That they love our food, atmosphere and service and are inspired to dine with us many times. 

INLANDER RESTAURANT WEEK 2015 19

NEW TO RESTAURANT WEEK FOR 2015 Ambrosia Bistro and Wine Bar Anthony’s Beach Café Bardenay Barlow’s Restaurant Bistro on Spruce Boiler Room Chinook Steak, Pasta & Spirits CorkHouse Crafted Durkin’s Liquor Bar Geno’s Knockaderry Irish Bar & Grill Luna Melting Pot No-Li Brewhouse Oval Office Rio Grill Brazilian Steakhouse Selkirk Pizza Company Syringa Thai Bamboo (new locations participating) The Backyard The Elk Public House The Fedora True Legends Grill Twigs (new locations participating) The Two Seven Ugly Fish Uva Trattoria Veraci Pizza Wandering Table White House Grill Wild Sage 20 INLANDER RESTAURANT WEEK 2015

Ambrosia's glazed salmon

F I R S T- T I M E R S

FRESHMAN

CLASS

A LOOK AT THREE OF THE MORE THAN 30 VENUES NEW TO RESTAURANT WEEK

AMBROSIA BISTRO AND WINE BAR ($28)

It’s sometimes best not to jump into something all at once. With Restaurant Week, Ambrosia owner Scott Cook simply wanted to wait and see what all the fuss was about. Observing the success of the event, now in its third year, Cook decided his bistro and wine bar should participate — especially to entice people who don’t live in Spokane Valley to come out and experience the stylish yet comfortable venue.

“There’s a lot of loyalty for people’s neighborhoods, and that’s a great thing,” says Cook. “But that also means the people of Spokane are so compartmentalized. Hopefully this event will get people to try places out of their comfort zone.”

For the menu, Cook says the restaurant is getting back to its roots, offering items with some Mediterranean flair.

“A lot of these items aren’t on our regular menu,” Cook says.

Selections for the first and second courses are bright and warming, with choices like green curry chicken soup and a New York steak with chimichurri sauce, but the desserts absolutely shine here.

Choose (if you can) between coconut cake with grilled pineapple ice cream, lemon tiramisu or chocolate mousse served in a chocolate cup with fresh berries and whipped cream.

THE BACKYARD

($18) It’s only been open two months, but the Backyard is gladly participating in Restaurant Week. Owner Matt Goodwin, who also owns the newly participating Boiler Room, says it was an easy choice to be a part of the event.

“At the Backyard, the chefs do a nice twist on pub food,” Goodwin says. “I look forward to introducing our food to customers who haven’t discovered us yet.”

Located two blocks north of Kendall Yards on the edge of the West Central neighborhood, the gastropub’s ambiance, including

long, high tables and exposed wood, doesn’t feel too upscale or hipster. As Goodwin says, it’s a five-star dive bar.

For Restaurant Week, Goodwin says they plan to serve menu items they’ve been waiting to introduce, like the chicken Caesar wrap, along with some of their best-sellers like the Cuban pork sandwich and handmade pretzel bites. For the dessert course, there are three alcoholic selections to choose from: Beer on tap, wine from Walla Walla’s Charles & Charles or a spicy cinnamon shot (aka Fireball, the unofficial liquor of Spokane).

WILD SAGE

($28) Since opening nine years ago, Wild Sage has impressed customers with its fresh, regionally sourced Northwest cuisine. So it was important to managing partner Tom Sciortino that Restaurant Week aligned with his business model.

“I saw that this event was creating more of a sense of community in the local food scene,” Sciortino says. “This isn’t a promotion we needed to do, but I see it as an opportunity to play with the group and showcase our restaurant.”

It was important for Sciortino to include menu items that his charming yet chic restaurant serves on a regular basis — even if that meant dropping some profit margins.

“I’m not putting hot dogs on the menu,” he says with a laugh.

Instead, expect hearty and beautiful food. The salads alone are breathtaking, with options like the Wild Sage salad, which includes organic sweet lettuce, huckleberry-balsamic vinaigrette, fresh goat cheese and toasted Oregon hazelnuts, and the crisp bacon and blue salad, which includes a baby artisan romaine wedge, Gorgonzola dressing, pecanwood-smoked bacon, ripe tomato, spiced pumpkin seeds and a white balsamic reduction. The menu includes offerings for seafood enthusiasts, pork lovers and even vegetarians. 

IDAHO’S PARTICIPATING RESTAURANTS COEUR D’ALENE Bardenay Beverly’s Bistro on Spruce Bonsai Bistro and Sushi Bar Cedars Floating Restaurant The Cellar Crafted Tap House + Kitchen Dockside Restaurant Fire Artisan Pizza MacKenzie River Pizza, Grill & Pub Satay Red curry coconut clams from Ugly Fish.

Seasons of

NORTH IDAHO

IDAHO’S

HOT

PANHANDLE

BEAUTIFUL SETTING, INCREDIBLE FOOD

N

Scratch Bistro

orth Idaho restaurants have added six more reasons for diners on either side of the state line to enjoy Inlander Restaurant Week. Up from 16 participants last year, 24 Idaho locations will feature cuisine ranging from casual to classic fine dining. Many have strong ties to Washington restaurants.

Ugly Fish Asian Bistro is a sister restaurant to Liberty Lake’s Ding How. It opened in Coeur d’Alene’s Riverstone community in 2011 with a contemporary flair. Red seating, custom water features built into the wall and sophisticated, multicolored LED lighting make this a visual treat while you ponder the culinary ones available.

The menu reads like a travel catalog of Eastern cuisine: Japanese sushi, sashimi and bento boxes; Thai noodle dishes, wok stir-fry entrées and mixed plates of Chinese vegetables and meats, even Korean influences. So many options!

For Restaurant Week, Ugly Fish has narrowed the choices to three courses ($28) featuring signature dishes like the house-roasted duck in hoisin sauce, grilled citrus Chilean sea bass over Udon noodles and ginger-infused clams. They’re even doing a sushi trio.

Located in the Blackwell Island marina on the northwest shore of Lake Coeur d’Alene, Cedars Floating Restaurant is a quietly elegant destination in winter, with a lovely view from inside its unique, round dining room where the Spokane River and the lake converge.

Cedars chef Jim Barrett culled the best of the restaurant’s surf-andturf offerings for a special menu of upscale comfort foods for Restaurant Week ($28). Traditional cedar plank salmon gets a boost with honeychipotle sauce, while their signature Angus beef prime rib is aged 28 days and slow-roasted.

Coeur d’Alene Syringa Thai Bamboo

You may appreciate soup as a starter. Although winter is as beautiful a time as any to be on the lake, it can be chilly. Warm up with New England clam chowder or rich, savory French onion.

Save room for dessert: A delicate cream puff is paired with huckleberry ice cream. Or try flourless chocolate cake with raspberry sauce or crème brûlée.

Another restaurant with strong Washington ties is Scratch Bistro, which originated in downtown Spokane with a full bar, a larger menu and location, and the additional space called Rain Lounge.

Located at the corner of Fifth Street and Sherman Avenue, Scratch is a cozy place for a leisurely weekend breakfast, lunch al fresco on a warm summer day or an intimate dinner any time of the year. Their open floor plan and low-slung booths lining the abundant windows create a casual vibe, while the wine list and a seasonally varying menu provide for fine dining.

For their three-course Restaurant Week offering ($18), chef-owner Jason Rex starts you with salad or soup, such as vegan tomato basil bisque or crab chowder (both gluten-free). The Bucatini from the regular menu also is available, but the crab ravioli is unique to Restaurant Week: housemade pasta with onions, peppers, mushrooms, spinach and a tangy, rich beurre blanc. Have the best of both worlds with their 4-ounce sirloin surf and turf, topped with garlic prawns and a hearty demi-glace.

For dessert, the crisp yet comforting taste of vanilla foils the seductive chocolate truffle cake, or try Scratch’s variation on a classic apple crisp.

“I think Restaurant Week is a great opportunity for guests to enjoy their favorite restaurant,” Rex says, “or try a new one at a great value.” 

The Fedora Tito’s Italian Grill & Wine Shop Ugly Fish Uva Trattoria POST FALLS Fleur de Sel Oval Office White House Grill WORLEY Chinook Steak, Pasta & Spirits

INLANDER RESTAURANT WEEK 2015 21

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A

NIGHT

OF

IT

THERE DOESN’T NEED TO BE A SPECIAL OCCASION TO ENJOY THE SIGHTS AND SOUNDS TAKING PLACE AROUND THE REGION DURING THIS YEAR’S INLANDER RESTAURANT WEEK

MEMPHIS

Don’t miss this Broadway musical tale of fame and forbidden love in the underground dance clubs of 1950s Memphis, where rock ’n’ roll was born. Feb. 19-22, showtimes vary. $32.50-$72.50. INB Performing Arts Center, 334 W. Spokane Falls Blvd. bestofbroadwayspokane. com DINE AT: Spencer’s Steakhouse and Chops, 332 N. Spokane Falls Ct.

THE NERD

This two-act comedy by American playwright Larry Shue presents the story of a young architect who needs a little shove in order to see the missing potential in his life. So his friends team up to introduce an awkwardly unbearable roommate to help expedite things, albeit in a cringeworthy manner most of the time. Feb. 20-March 8; Thu-Sat at 7:30 pm, Sun at 2 pm. $13-$21. The Modern Theater Coeur d’Alene, 1320 E. Garden Ave. themoderntheater. org (208-667-1323) DINE AT: Bonsai Bistro, 101 E. Sherman Ave., CdA

HOMEGROWN COMEDY

Spokane’s talented funny people aren’t to be overlooked, even though some may view our comedic community as sort of “underground.” Thanks to the Bing and other local venues, live comedy shows featuring both local and national talents are happening a lot more often these days. Feb. 21, at 10:30 pm. Free. Ovations Lounge at the Bing Crosby Theater, 901 W. Sprague. bingcrosbytheater.com (227-7404) DINE AT: Post Street Ale House, 1 N. Post

UNCORK EXTRAORDINARY

The Broadway musical Memphis is at the INB Feb. 19-22.

SPOKANE YOUTH BALLET

Based on the famous Grimm’s fairy tale, “The Dancing Princesses” is a full-length ballet, featuring professional guest artists in major roles, joined by a cast of nearly 50 local dancers. Sat, Feb. 21, at 7:30 pm. $14-$25. Martin Woldson Theater at the Fox, 1001 W. Sprague. foxtheaterspokane. com (624-1200) DINE AT: Europa Restaurant, 125 S. Wall

NATIONAL GEOGRAPHIC LIVE

The third installment of the fourpart series hits Spokane sharing fascinating stories of “Grizzlies, Piranhas and Man-Eating Pigs,” from Nat Geo photographer Joel Sartore. The epic presentation series offers an inside look at what it’s like to travel the world for a living, and the amazing sights the famed magazine’s contributors experience. Tue, Feb. 24, at 7 pm. $41.50. INB Performing Arts Center, 334 W. Spokane Falls Blvd. ticketswest.com DINE AT: The Wandering Table, 1242 W. Summit Pkwy. ...continued on next page

S P O K A N E W I N E R Y A S S O C I AT I O N M E M B E R S

During Restaurant Week, pair your exceptional Spokane meals with equally exceptional Spokane wines; our region boasts numerous critically-acclaimed wineries. And “drink local” doesn’t just mean ordering a glass during dinner.

Visit our tasting rooms, enjoy the surroundings, and learn more about Spokane wines from the vintners who handcraft them.

Arbor Crest Wine Cellars

Liberty Lake Wine Cellars

Barili Cellars

Nodland Cellars

Barrister Winery

Overbluff Cellars

4705 N. Fruit Hill Rd. • 509-927-9463 arborcrest.com (21 and over only please) 608 W. 2nd Ave. • 509-979-5830 or 509-953-3795 barilicellars.com 1213 W. Railroad Ave. 509-465-3591 barristerwinery.com

Bridge Press Cellars

39 W. Pacific Ave. • 509-838-7815 or 509-991-3664 bridgepresscellars.com

Cougar Crest

8 N. Post St., Ste. 6 • 509-241-3850 cougarcrestwinery.com

Emvy Cellars

39 W. Pacific Ave. • 509-838-7815 or 509-979-2749 emvycellars.com

Latah Creek Wine Cellars Downtown Tasting Room: 221 N. Wall, Ste. 226 Winery/Tasting Room: 13030 E. Indiana Ave. 509-926-0164 latahcreek.com

1018 S. Garry Rd. • 509-255-9205 libertylakewinecellars.com 11616 E. Montgomery Dr. Ste. 70 509-927-7770 nodlandcellars.com 620 S. Washington St. • 509-991-4781 overbluffcellars.com

Patit Creek Cellars

822 W. Sprague Ave. • 509-868-4045 patitcreekcellars.com

Robert Karl Cellars

115 W. Pacific Ave. • 509-363-1353 robertkarl.com

Townshend Cellar

16112 N. Greenbluff Rd. • 509-238-1400 townshendcellar.com

VduV Wines

12 S. Scott • 509-747-3200 www.facebook.com/vduvspokane

Whitestone Winery

8 N. Post St. • 509-838-2427 whitestonewinery.com

spokanewineries.net

INLANDER RESTAURANT WEEK 2015 23

EVENTS

MAKE A NIGHT OF

IT

(CONTINUED)

NORTHWEST BACH FESTIVAL: TWILIGHT TOUR

For the 37th annual Northwest Bach Festival, a series of concerts are set to take place at historic buildings throughout Spokane’s core. Featuring violinists Kurt Nikkanen and Soovin Kim, each concert program includes Bach’s Six Sonatas and Partitas for Solo Violin. In other words, six separate evenings of beautiful music in equally beautiful settings. Feb. 24-26 (also March 4-6), from 6-7 pm. $20. Barrister Winery (Feb. 24), Patsy Clark Mansion (Feb. 25) and the Davenport Hotel (Feb. 26).

There are also Classic Concerts Feb. 28 and March 1. nwbachfest.com DINE AT: Twigs, 808 W. Main (River Park Square, third floor)

SPOKANE CHIEFS

With plenty of casual dining options to choose from, checking

out this year’s slate of Restaurant Week offerings doesn’t have to be a fancy occasion. So don those Chiefs colors to watch our local team hit the ice and then (hopefully) celebrate a victory with a pre- or post-game meal and libations. Wed, Feb. 25, at 7:05 pm. $10-$23. Spokane Arena, 720 W. Mallon. spokanearena.com DINE AT: Bistango, 108 N. Post

DELLA MAE

Having sold out their most recent performance in Spokane this past summer, the all-female folk group Della Mae, which includes local girl Kimber Ludiker, is a must-see. The bluegrass five-piece once again will fill the natural acoustics of Chateau Rive with lively sound.

Thu, Feb. 26, at 7:30 pm. $20; allages. Chateau Rive, 621 W. Mallon. ticketswest.com DINE AT: Max at Mirabeau, 1100 N. Sullivan, Spokane Valley

Della Mae at Chateau Rive on Feb. 26.

THE YOUNG DUBLINERS

Get your feet stomping during an undoubtedly lively show by this American Irish rock group, whose music fuses the instruments and rhythms of traditional Celtic music with uptempo styles of modern rock.

Fri, Feb. 27, at 8:30 pm. $14; all-ages.

Knitting Factory, 901 W. Sprague. sp.knittingfactory.com DINE AT: EPIC, at Northern Quest Resort & Casino, 100 N. Hayford, Airway Heights

NUNSENSE A-MEN!

When one of the lead actors in the Spokane Civic Theatre’s production of Nunsations! was injured and had to drop out from the show, director Troy Nickerson got creative and simply swapped out the play’s female leads with men, for what should be a hilarious night of live theater. Feb. 27-March 1 (show runs through March 22); Fri-Sat at 7:30 pm, Sun at 2 pm. $22-$30. Spokane Civic Theatre, 1020 N. Howard. spokanecivictheatre.com (325-2507) DINE AT: Luna, 5620 S. Perry

SPOKANE SYMPHONY

The Spokane Symphony’s “Super.

Sonic.” season continues with the seventh installment of its Classics Series, featuring a concert program of pieces by the classical masters Ludwig van Beethoven and Franz Schubert.

Sat, Feb. 28, at 8 pm and Sun, March 1, at 3 pm. $15-$54. Martin Woldson Theater at the Fox, 1001 W. Sprague. spokanesymphony.org (624-1200) DINE AT: Lantern Tap House, 1004 S. Perry

e in for com

WINE after you DINE

After dinner, make it a date!

Fabulous Company | 2/21 Wild Wine Night | 2/26 After you make dinner reservations, make the date complete! At Pinot’s Palette you can enjoy painting masterpieces together, while sipping on local beer and wine.

Paint. Drink. Have Fun. 39 west pacific • 838-7815

View the calendar and RSVP at pinotspalette.com

wed & thurs 3-7 • friday 12-9 • Saturday 12-6

Located in Downtown Spokane at 2nd & Browne

LIVE MUSIC ON FRIDAYS

32 W 2nd Ave • 509.290.5098

24 INLANDER RESTAURANT WEEK 2015

S AT T R A T S TY THE PAR

E N Y N

DJ OR LIVE MUSIC EVERY FRIDAY & SATURDAY ALTON BROWN LIVE

What better way to cap off 2015 Restaurant Week than enjoying food guru Alton Brown’s quirky humor and culinary-science antics on stage. Brown’s Incredible Edible show blends stand-up comedy and food experimentation in a talk-show, multimedia lecture format with live music. Sun, March 1, at 6:30 pm. $31.50-$77.50. INB Performing Arts Center, 334 W. Spokane Falls Blvd. ticketswest. com DINE AT: Durkin’s Liquor Bar, 415 W. Main n

OPEN TUES - SAT: 3PM - 2AM /NYNEBAR • 232 W SPRAGUE WWW.NYNEBAR.COM

These 7 local breweries FEATURED DURING Inlander Restaurant Week is just the beginning!

Experience our area’s growing craft beer scene by venturing the The Inland Northwest Ale Trail.

The Inland Northwest Ale Trail is a touring challenge of twenty-seven Craft breweries. Traverse the beautiful Inland Northwest and receive a stamp at every brewery you visit.

Once you receive 12 stamps, you get a 32oz Ale Trail mini growler. (while supplies last, one prize per map, one prize per person)

But don’t stop there... make it your personal mission to visit them all!

INLAND NW CRAFT

BREWERS

Find your map at participating breweries, local restaurants/ pubs where local craft beers are sold and at area hotels.

We look forward to meeting you on the trail!

/inwaletrail

inlandnwaletrail.com INLANDER RESTAURANT WEEK 2015 25

AT T R A C T I O N S

S TAY

AND

P L AY

MUST-SEE DESTINATIONS FOR ANY NEW VISITOR TO THE INLAND NORTHWEST

MOUNTAINS: Mount Spokane is the closest, with plenty of sledding, tubing, snowboarding and skiing at a reasonable price. Hardcore winter sports enthusiasts will also want to trek to the four other resorts within a short drive — Schweitzer, Silver, 49 Degrees North and Lookout Pass.

CASINOS: The Northern Quest Resort & Casino, run by the Kalispel Tribe, can be found in Airway Heights, while the Coeur d’Alene Tribe’s Coeur d’Alene Casino is in Worley, Idaho. Both are participating in Restaurant week and have plenty of slots and gaming tables, of course, but also feature clubs, bars and a constant roster of big-name headline entertainers. Saturday Night Live alum Jim Breuer plays at Northern Quest the evening of Friday, Feb. 20.

DOWNTOWN SPOKANE SHOPPING: River Park Square, the mall just south of Riverfront Park, is the central shopping attraction, featuring mainstays like Nordstrom, Macy’s, the Gap and the Apple Store. But don’t miss the independent bookstore, Auntie’s, or Boo Radley’s, where the quirkiest, strangest and most Spokane of items reside.

DOWNTOWN COEUR D’ALENE SHOPPING: As a tourist town, Coeur d’Alene is perfectly prepared for visitors. Most of the shopping is concentrated on Sherman Avenue. Kids will love scampering about Figpickels Toy Emporium, culture lovers will want to see the paintings and sculptures at the art co-op Gallery Northwest, nostalgic old-timers may be most interested by Crow’s Nest Antiques, while bargain hunters will want to seek out the smattering of thrift shops along Fourth Street.

THE MUSEUM: The Northwest Museum of Arts and Culture, or the “MAC” as locals call it, is just a few blocks west of downtown in historic Browne’s Addition. The star exhibit, “100 Stories,” uses a vast array of local artifacts to tell gripping tales of the Inland Northwest over the past century. Hours and admissions prices at northwestmuseum.org.

RIVERFRONT PARK: It’s the centerpiece of downtown and the single biggest legacy of Expo ’74. During the winter months, the park’s Ice Palace, filled with skaters, is by far the most popular feature. But your kids will want to ride the historic Looff Carrousel or feed the metal goat statue (press the button, and it eats garbage). Then follow the gondola line across the street to check out Spokane’s recently opened, widely adored Huntington Park.

CORK DISTRICT: Pick a wine pairing to go with your meals.

Spread out throughout downtown Spokane, the Cork District brings together 15 different wineries within easy walking distance. Browse corkdistrict.com, where you’ll find a map and winery listings to plan your Cork District tasting route, along with a few other wineries located further afield.

ALE TRAIL: What the Cork District is to wine, the Ale Trail is to beer. In the past decade, the number and quality of brewers in Spokane has exploded. Go to inlandnwaletrail.com to get the map of 27 regional brewers, and pick what sounds good. We suggest at least hitting up the nationally renowned No-Li. Get a stamp at each stop, and when you’ve racked up 12 (take as long as you want), you get a 32-ounce mini growler as your reward.

MOVIES: There are the chain theaters where you can check out the latest flicks, of course, including AMC in River Park Square and Regal at the NorthTown Mall down Division Street. But we recommend some local alternatives. The Garland discount theater has long been a community icon (see the milk-bottle-shaped ice cream shop a block west while you’re there), while the Magic Lantern on Main Avenue downtown always has a great assortment of documentaries, foreign films and lovably pretentious indie flicks.

TRAILS: Depending on the weather, take a bike ride on Fish Lake Trail, or hike along the many paths of the Bowl and Pitcher to the west or Indian Painted Rocks to the far north. Keep your eyes open for marmots — Spokane’s unofficial mascot — scurrying about. n

26 INLANDER RESTAURANT WEEK 2015

Drink

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RESTAURANT WEEK

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Think Local. Live Local.

DRINK LOCAL.

CELEBRITY DINERS The Historic Davenport Hotel

THE

BREAK AWAY AND STAY PACKAGE Starting at: $259.99, Includes: $75 food and beverage dining credit per night, valet parking.

WHO’S COMING TO DINNER?

10 S. Post Street, Spokane, WA For reservations call 800-899-1482

PRESENTS

RESTAURANT WEEK

The Davenport Tower

111 South Post Street, Spokane, WA For reservations call 800-899-1482 SIP AND STAY PACKAGE Starting at $254.99, Includes: $50 meal credit, Four $5 wine tasting vouchers good at several Spokane wineries, valet parking.

The Davenport Lusso

808 West Sprague Avenue, Spokane, WA For reservations call 509-455-8888

Brought To You By

ALE TRAIL PACKAGE Starting at $254.99: Includes: $25 Post Street Ale House credit, Ale House 5 beer sampler, valet parking.

Holiday Inn Express

Stay & Play Packages Feb. 20 - Mar. 1, 2015

SPOKANE VALLEY 9220 E. Mission Ave., Spokane Valley, WA For reservations call 509-927-7100 Special Restaurant Week Rate: $89 per night, standard single or double occupancy room. Includes: Hot Breakfast.

SPOKANE 801 N. Division St., Spokane, WA For reservations call 509-328-8505 Special Restaurant Week Rate: $99 per night, standard single or double occupancy room. Includes: Hot breakfast and shuttle service.

Northern Quest Resort & Casino Coeur D’Alene Casino

37914 South Nukwalqw, Worley, ID For reservations call 800-523-2464 SWEET DEAL PACKAGE Enjoy a sweet deal and stay in one of our Mountain Lodge Standard or Plus rooms and get the second night free!

Starting at: $59.99 Sun - Thur. $74.99 Fri- Sat. Add your choice of champagne, red or white wine or cider along with two logoed glasses for only $10!

Upgrade to Spa Towers Deluxe Double or Deluxe King for only $40 for both nights! * * All packages and offers subject to availability. All package offers incur a 7% Tribal tax. One bottle with two glasses per stay. Offer valid for travel February 2015.

Coeur d’Alene Resort

115 S. 2nd Street, Coeur d’Alene, ID For reservations call 855-999-7998 ROMANCE PACKAGE Packages start at $199, Includes: Overnight accommodations and $100 dining credit.

Courtyard Marriott • U-District

401 N. Riverpoint Boulevard, Spokane, WA For reservations call 509-928-5218 STAY FOR BREAKFAST PACKAGE Prices range from $129 to $214

Days Inn & Suites Spokane Airport 1215 S. Garfield, Airway Heights, WA For reservations call 509-244-0222

CULINARY TOURIST PACKAGE Includes: Two queen beds or queen suite, free hot breakfast, free shuttle service to Northern Quest Casino, Spokane Airport and Fairchild. * Ask for the Inlander Restaurant Week Package

100 N. Hayford Road, Airway Heights, WA For reservations call 877-871-6772

RISE & SHINE PACKAGE Starting at $129* includes: One night stay in Classic room, $20 Masselow’s breakfast dining credit (includes room service), valet parking. * Restrictions apply, based on availability. Upgrades and weekends are available with an additional nominal fee.

Quality Inn Valley Suites

8923 E. Mission Avenue, Spokane, WA For reservations call 509-928-5218 ROOMS STARTING AT $99 Includes: One night stay, free breakfast for two, and a complimentary bottle of wine. * Ask for the Inlander Restaurant Week Package

Best Western Plus City Center 33 W. Spokane Blvd, Spokane, WA For reservations call 509-623-9727

INLANDER RESTAURANT WEEK SPECIAL 20% Off a Hotel Room from Feb 20th - March 1st, 2015

Springhill Suites - Coeur d’Alene 2250 W. Seltice Way, Coeur d’Alene, ID Call for reservations 208-667-2212

$99 PER NIGHT KING SUITE Includes: complimentary breakfast. * Valid only at the Springhill Suites in Coeur d’Alene.

Red Lion Hotel at the Park

303 West North River Drive, Spokane, WA Call for reservations 509-326-8000 $109 SINGLE /$119 DOUBLE Includes: Free Breakfast and free transportation to participating Restaurant Week restaurants within a 2 mile radius of hotel.

For More Visitor & Hotel Information VisitSpokane.com

30 INLANDER RESTAURANT WEEK 2015

VIP

LIST

I

nlander Restaurant Week being what it is — a toast to great food and an excuse to try something new — we’ve always invited some of our local notables to dine out as de facto ambassadors for the event. Who better to talk about the delectable treats you can find during Restaurant Week?

Stay tuned to Inlander.com for 2015’s celebrity diners.

SEN. MICHAEL BAUMGARTNER Santé, 2014 My wife and I are both French speakers (albeit pretty rusty these days), so we were thrilled to have the chance to go to Santé. It didn’t disappoint!

The fixed price menu approach allows each restaurant to put its best foot forward without breaking your wallet.

If there’s a Spokane restaurant that you thought you might like to try, Restaurant Week is the perfect excuse to make it happen.

AUTHOR JESS WALTER Clover, 2014 We had the wild Alaskan halibut (the mango salsa was especially good) and the grilled pork chop, which was perfectly prepared and was paired with a wonderful red-pepper gastrique. (I once drove a ‘78 Gastrique, which got terrible mileage.) For dessert we had the orangesicle cake and the salted caramel and chocolate tartlet. (I once drove a ‘81 Tartlet. It had bucket seats.)

ACTRESS ELLEN TRAVOLTA BANNON Beverly’s, 2014 It is hard to beat the ambience at Beverly’s high above Lake Coeur d’Alene — what a view! The restaurant is well appointed, first class, and the service is just wonderful. We started with the Lobster Corn Dogs. Wow, just fabulous. We had a grand evening.

GONZAGA BASKETBALL’S DAN DICKAU Twigs, 2013 I like almost any kind of pasta with butternut squash, but this was some of the best I’ve ever had.

KREM NEWS ANCHOR JANE MCCARTHY Italia Trattoria, 2013 Here in the Northwest, we’re lucky to have some of the best ingredients, farmers and ranchers right in our own back yard. My trout was seared perfectly, and the smoky potato ragu made me wonder how on earth I might copy it at home. I made it my mission not to leave a crumb on the plate.

SPOKANE PUBLIC SCHOOLS SUPERINTENDENT SHELLEY REDINGER Scratch, 2013 I love sampling the many different cuisines locally available. Of course, with our 10-yearold son in tow, any place serving pizza tends to top our list. Restaurant Week is a great way to expose diners to many of the gems throughout the area. n

CALL AHEAD!

It's a good idea to make reservations in advance. During Inlander Restaurant Week, certain places will undoubtedly fill up.

#INRestWeek

Restaurant Week is the one time everyone on Facebook, Twitter and Instagram wants to see what you’re eating for dinner. As you peruse menus and go out to eat, use the hashtag #INRestWeek to share on social media and search for what other diners are sharing. Throughout the week, look for new stories and updates at Inlander.com.

PRESENTS

RESTAURANT WEEK

BROUGHT TO YOU BY

BY LOCATION Coeur d’Alene

Bardenay Beverly’s Bistro on Spruce Bonsai Bistro and Sushi Bar Cedars Floating Restaurant The Cellar Crafted Tap House + Kitchen Dockside Restaurant The Fedora Fire Artisan Pizza of Coeur D’Alene MacKenzie River Pizza, Grill & Pub Satay Scratch Bistro Seasons of Coeur d’Alene Syringa Thai Bamboo Tito’s Italian Grill & Wine Shop Ugly Fish Uva Trattoria

Liberty Lake

Barlow’s Restaurant CorkHouse Hay J’s Bistro True Legends Grill

Post Falls

Fleur de Sel Oval Office White House Grill

Downtown Spokane

Anthony’s The Backyard Public House Bistango Central Food Charley’s Clinkerdagger Clover

DON’T FORGET!

u n e M stings i L

2015

price $18 $28 $28 $18 $28 $28 $18 $18 $28 $18 $18 $28 $18 $28 $28 $18 $18 $28 $28

page 34 34 35 35 36 36 38 38 40 40 45 50 50 51 52 52 53 54 54

$18 $28 $28 $18

34 38 41 53

$28 $28 $18

41 47 55

$28 $18 $18 $28 $18 $28 $28

33 33 34 36 37 37 37

Downtown Spokane

The Dam Bar and Grill Durkin’s Liquor Bar The Elk Public House Europa Restaurant & Bakery Fire Artisan Pizza of Spokane Geno’s Traditional Food & Ales Herbal Essence Cafe Hills’ Restaurant and Lounge Italia Trattoria Knockaderry Irish Bar & Grill Luigi’s MacKenzie River Pizza, Grill & Pub Melting Pot No-Li Brewhouse O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Ripples Riverside Grill Rock City Grill Safari Room Santé Restaurant & Charcuterie Saranac Public House Scratch Restaurant Spencer’s for Steaks and Chops Stacks at Steam Plant Steelhead Bar and Grill Twigs Bistro and Martini Bar Veraci Pizza Wandering Table Wild Sage Bistro

North Spokane

Boiler Room The Downriver Grill MacKenzie River Pizza, Grill & Pub Mustard Seed Selkirk Pizza and Tap House Thai Bamboo Tomato Street Twigs Bistro and Martini Bar

Get a dinner reservation — Restaurant Week tables will fill up quickly.

price $28 $28 $18 $28 $18 $18 $28 $28 $28 $18 $28 $18 $28 $18 $18 $28 $18 $18 $18 $28 $28 $18 $28 $28 $18 $28 $18 $18 $28 $28

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$18 $28 $18 $28 $18 $18 $18 $18

35 39 45 46 51 52 53 54

Price includes one selection from each course. Tax and gratuity not included

South Spokane

Anthony’s Beach Café Casper Fry Chaps Restaurant Laguna Cafe Lantern Tap House Latah Bistro Luna MacKenzie River Pizza, Grill & Pub Maggie’s South Hill Grill Manito Tap House Rio Grill Brazilian Steakhouse Thai Bamboo Twigs Bistro and Martini Bar The Two Seven Public House

Spokane Valley

Ambrosia Bistro and Wine Bar Longhorn BBQ Max at Mirabeau Thai Bamboo Twigs Bistro and Martini Bar

Airway Heights

EPIC at Northern Quest Resort & Casino Fai’s Noodle House at Northern Quest Resort & Casino

price $18 $28 $28 $28 $18 $28 $28 $18 $18 $28 $28 $18 $18 $18

page 33 35 36 43 43 43 44 45 45 45 48 52 54 53

$28 $18 $28 $18 $18

33 44 46 52 54

$18

39

$18

40

$28 $18 $28 $18

43 44 48 49

$28

37

Legends of Fire Cigar Lounge at Northern Quest Resort & Casino

Longhorn BBQ Remington’s at Ramada Rusty Moose

Worley

Chinook Steak, Pasta & Spirits at Coeur d’Alene Casino

Share your dining experience on social media. Use the hashtag #INRestWeek @InlanderRW @TheInlander

INLANDER RESTAURANT WEEK 2015 31

Inlander Restaurant Week

BY CUISINE American

Bardenay Barlow’s Restaurant Casper Fry Central Food Chaps Restaurant Charley’s Chinook Steak, Pasta & Spirits

price page $18 34 $18 34 $28 35 $28 36 $28 36 $18 37

at Coeur d’Alene Casino

Clinkerdagger Clover CorkHouse The Dam Bar and Grill Dockside Restaurant The Downriver Grill Durkin’s Liquor Bar EPIC at Northern Quest Resort & Casino The Fedora Hay J’s Bistro Laguna Cafe Lantern Tap House Legends of Fire Cigar Lounge at Northern Quest Resort & Casino

MacKenzie River Pizza, Grill & Pub Manito Tap House Palm Court Grill Post Street Ale House Remington’s at Ramada Ripples Riverside Grill Rock City Grill Saranac Public House Stacks at Steam Plant Steelhead Bar and Grill True Legends Grill Twigs Bistro and Martini Bars (all locations) Wandering Table Wild Sage Bistro

Asian

Bonsai Bistro and Sushi Bar Fai’s Noodle House at Northern Quest Resort & Casino

Mustard Seed Syringa Ugly Fish

Barbecue

Longhorn BBQ (Airway Heights) Longhorn BBQ (Spokane Valley)

Bistro

Ambrosia Bistro and Wine Bar Bistro on Spruce Latah Bistro Maggie’s South Hill Grill

European

Melting Pot Santé Restaurant & Charcuterie

French

Fleur de Sel

Each Restaurant Week location has a locally sourced drink

32 INLANDER RESTAURANT WEEK 2015

Fusion

Gastropub

The Backyard Public House Crafted Tap House + Kitchen The Elk Public House Geno’s Traditional Food & Ales Hills’ Restaurant and Lounge No-Li Brewhouse The Two Seven Public House

$28 $28 $28 $28 $28 $18 $28 $28 $18 $28 $28 $28 $18

37 37 37 38 38 38 39 39 39 40 41 43 43

$28 $18 $28 $28 $18 $28 $18 $18 $18 $18 $28 $18 $18 $28 $28

43 45 45 47 47 48 48 48 49 51 52 53 54 55 55

$18

35

$18 $28 $28 $28

40 46 52 54

$18 $18

44 44

Seafood

$28 $28 $28 $18

33 35 43 45

Steakhouse

$28 $28

46 49

$28

41

Coffee

price page $18 34 $28 46 $28 50 $18 50

Bistango Max at Mirabeau Satay Scratch Bistro

Irish

Knockaderry Irish Bar & Grill O’Doherty’s Irish Grille

Italian

Europa Restaurant & Bakery Italia Trattoria Luigi’s Tito’s Italian Grill & Wine Shop Tomato Street Uva Trattoria

Mediterranean

Oval Office White House Grill

Northwest

Beverly’s The Cellar Herbal Essence Cafe Luna Rusty Moose Safari Room Scratch Restaurant Seasons of Coeur d’Alene

Pizza

Boiler Room Fire Artisan Pizza of Coeur D’Alene Fire Artisan Pizza of Spokane Selkirk Pizza and Tap House Veraci Pizza Anthony’s Anthony’s Beach Café Cedars Floating Restaurant Rio Grill Brazilian Steakhouse Spencer’s for Steaks and Chops

Thai

Thai Bamboo (all locations)

Wine

Beer or Cider

Spirits

$18 $18 $18 $18 $28 $18 $18

33 38 39 41 42 46 53

$18 $18

42 47

$28 $28 $28 $18 $18 $28

40 42 44 53 53 54

$28 $18

47 55

$28 $28 $28 $28 $18 $28 $28 $28

34 36 42 44 49 49 50 51

$18 $18 $18 $18 $18

35 40 41 51 55

$28 $18

33 33

$28 $28 $28

36 48 51

$18

52

AMBROSIA BISTRO AND WINE BAR | 509.928.3222

$

SPOKANE VALLEY

28 per person

Great food, fine wine and special friends; what else is there? Join us in celebrating the things that make life worth living.

9211 E. Montgomery | Monday through Saturday, 11am-close, Sunday 4-9pm

BISTRO cusine

FIRST COURSE

SECOND COURSE

Beet Salad Butter lettuce, roasted red beets, pistachios, and goat cheese with an orange vinaigrette.

Tarragon Mushroom Chicken Frenched chicken Cake and Ice Cream Coconut cake with grilled breast topped with a tarragon-mushroom cream pineapple ice cream. sauce, with roasted potatoes and seasonal vegetable.

Lemon Tiramisu Limoncello-dipped ladyfingers, New York Steak Grilled New York strip steak mascarpone cheese, whipped cream and white topped with chimichurri sauce, with mashed potatoes chocolate. and seasonal vegetable.

Chocolate Mousse Chocolate mousse in a chocolate Seafood Pasta Puttanesca Ocean fish, salmon, cup with fresh berries and whipped cream. bay scallops and shrimp in a rich tomato sauce tossed with fettuccine noodles.

Tomato Bruschetta Toasted French bread topped with Boursin cheese and tomato-caper relish.

Green Curry Chicken Soup Spicy green currycoconut broth with chicken and vegetables.

THIRD COURSE

ANTHONY’S | 509.328.9009

$

DOWNTOWN SPOKANE

510 N. Lincoln | Mon-Thu, 11:30am-9:30pm, Fri-Sat, 11:30am-10:30pm, Sun, 11am-9pm

WEEKEND BRUNCH

cusine

SECOND COURSE

THIRD COURSE

Crispy Calamari with lemon aioli.

Wild Alaskan Silver Salmon Roasted on an alder plank and finished with smoked sweet red pepper beurre blanc.

Anthony’s Burnt Cream

Double R Ranch Tenderloin Filet A petite, handcut tenderloin filet grilled to your liking.

Bailey’s Irish Cream Chocolate Mousse

Oregon Bay Shrimp Cocktail

SEASONAL MENUS

SEAFOOD

FIRST COURSE

Anthony’s Award-Winning Clam Chowder

28 per person

Anthony’s at Spokane Falls is located in the heart of downtown Spokane and overlooks the beautiful Spokane Falls.

SUMMER PATIO MUSIC SERIES

Brain Freeze Dulce De Leche Ice Cream

ARTISANAL BAKERY

Crispy Coconut Prawns with ginger plum dipping sauce.

ANTHONY’S BEACH CAFÉ | 509.448.0668

$

SOUTH SPOKANE

2912 E. Palouse Hwy., Suite A | Monday through Sunday, 4-9pm

SEAFOOD

FIRST COURSE

SECOND COURSE

THIRD COURSE

Anthony’s Award-Winning Clam Chowder

Wild Alaskan Salmon Tacos Soft corn tortillas filled with Cajun-seared silver salmon, salsa mayo, cabbage, tomatoes, and cilantro.

Sharon’s Famous Key Lime Jar Pie

Starter House or Caesar Salad Oregon Bay Shrimp Cocktail

Mac ‘n Cheese with Shrimp Corkscrew pasta tossed with creamy cheddar cheese and bay shrimp, topped with golden panko crumbs.

Crispy Calamari Salad Anthony’s greens tossed with fresh basil vinaigrette and topped with crispy calamari, Kalamata olives, tomato, cucumber, red onions, red peppers, and feta.

Mini Chocolate Pecan Pie Topped with vanilla ice cream and served warm.

1811 W. Broadway | Monday through Friday, 11am-2am, Sat-Sun, 9am-2am SECOND COURSE

Homemade Pretzel Bites Served with a side of Cuban Pork Sandwhich Our signature sandwich homemade beer mustard. Preztels are rolled, twisted and by far our top seller. Featuring house roasted and baked fresh daily. pork, ham, swiss cheese, pickles and homemade mustard.

Backyard Chicken Wings Smothered in our Bahn Mi Sandwich House roasted pork, carrots, signature maple/Sriracha sauce. daikon, cucumber, cilantro and spicy aioli. A Saigon Lengua Tacos Street-style tacos served with onion, classic right here in Spokane. cilantro and lime.

Chicken Caesar Wrap Crispy chicken, romaine lettuce, tomato, Parmesan cheese, and of course our homemade Caesar dressing.

913 East Sharp Avenue, Spokane WA 99202 (509) 487-2937 cloverspokane.com Thoughtful food, fine cocktails, and gracious hospitality… one plate at a time.

A true neighborhood pub offering pub-style food with a foodie twist. We call ourselves a 5-star dive bar.

FIRST COURSE

cusine

Mini Huckleberry Mug Sundae Wild huckleberry sauce over Spokane’s Brain Freeze huckleberry ice cream.

THE BACKYARD PUBLIC HOUSE | 509.822.7338 DOWNTOWN SPOKANE

18 per person

Anthony’s Beach Café is a casual, neighborhood seafood restaurant ideal for families, friends and spur-of-the-moment dining.

$

18 per person

serious about our craft.

GASTROPUB

THIRD COURSE

cusine

Glass of Delicious Beer Select one of our 12 delicious beers on tap. Taps rotate with many local selections.

artisan pizza

artisan pizza

Glass of Delicious Wine A glass of cabernet or chardonnay from Walla Walla’s Charles and Charles winery.

Spicy Cinammon Shot Better known as a shot of Fireball.

CDA: 517 sherman || 208-676-1743 SPOKANE: 816 w sprague || 509-413-1856

INLANDER RESTAURANT WEEK 2015 33

Come Celebrate Restaurant Week at The Cellar

BARDENAY | 208.765.1540

$

COEUR D’ALENE 1710 W. Riverstone | Sunday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Duck Confit Arancini Breaded, flash-fried risotto balls stuffed with duck confit. Served with huckleberry crème fraîche.

Lamb Cheek Ravioli Braised lamb cheek, ricotta and Parmesan, in housemade pasta dough in a white wine, butter and garlic sauce.

Choice of Housemade Desserts Choose from our rotating list of desserts made fresh.

Charcuterie and Cheese Plate Spicy cured coppa, Chicken Saltimbocca Sautéed chicken medallions orange-and-fennel lonza, Port Salut, Manchego, layered with fresh sage, prosciutto and provolone fresh fruit. cheese with a sherry-butter sauce. Served with roasted garlic mashed potatoes and sautéed chef’s Bardenay Bond Martini Bardenay gin, Bardenay vegetables. vodka, Lillet Blanc, lemon twist.

Salmon Oscar Charbroiled salmon fillet, artichoke hearts, crab meat and béarnaise sauce with choice of side.

The Inland ’s est Northw ONLY vice Self-Ser tem s Wine Sy

Luchador (Cocktail) Patron XO, half & half, Aztec chocolate bitters, cold-pressed coffee ice cube, cinnamon stick.

Bitter Shellini (Cocktail) Brut Rosé, Orange bitters, Aperol, orange twist.

BARLOW’S RESTAURANT | 509.924.1446

$

LIBERTY LAKE

1428 N. Liberty Lake Rd. | Daily, 7am-close

FIRST COURSE

Live Jazz or Blues Every Weekend

Chaps

AMERICAN

SECOND COURSE

cusine

THIRD COURSE

Pulled Pork Tacos Braised pork shoulder on a corn Chicken Marsala Sautéed boneless chicken tortilla, housemade pico de gallo and fresh lime. breast, fresh mushrooms, our housemade Marsala wine sauce, served with jasmine rice and seasonal Citrus Spinach Salad Sliced mandarin oranges, vegetable. feta cheese, red onions, Craisins, spiced pecans with Porterhouse Pork Chop Pan-seared and our homemade sweet chili citrus vinaigrette. oven-roasted, stone-ground mustard and brandy Wedge Salad Crisp iceberg lettuce, tomatoes, demi-glace, served with baked potato and seasonal applewood smoked bacon pieces, blue cheese vegetable. crumbles and our homemade creamy blue cheese Beef Stroganoff Local choice sirloin sautéed with dressing. mushrooms, onions, and garlic in a rich demi-glace over wide egg noodles.

Classic Carrot Cake Decadent, housemade carrot cake with walnuts and raisins, iced with cream cheese frosting, and drizzled with a rich caramel sauce.

Chocolate Brownie à la Mode Our rich, housemade brownie served warm with chocolate sauce and real vanilla bean ice cream.

Cinnamon and Raisin Bread Pudding Our housemade bread pudding, topped with a rich caramel sauce and whipped cream.

BEVERLY’S | 855.636.3937

$

115 S. 2nd | Fri-Sat: 4-10pm, Sun-Thurs: 4-9pm, Lunch Mon-Sat:, 11am-2:30pm

NORTHWEST

FIRST COURSE

SECOND COURSE

Miniature Pacific Crab & Prawn Martini with wasabi cocktail sauce, avocado and lemon.

British Columbia Salmon Oscar & Pacific Salted Caramel Tart Northwest Crab with rich Béarnaise sauce, jasmine Chocolate Raspberry Decadence rice and seasonal vegetables.

Beverly’s Caesar Salad with extra-virgin olive oil, garlic croutons and Parmigiano-Reggiano.

Seasonal Soup Taste

28 per person

The Coeur d’Alene Resort’s signature 5-star restaurant, with the Northwest’s finest cuisine and largest wine cellar.

COEUR D’ALENE

18 per person

Great home-cooked meals at affordable prices, with an amazing staff and great service.

NORTHWEST CUISINE COMPLIMENTED BY AN AWARD-WINNING WINE LIST & CRAFT COCKTAILS

18 per person

The first restaurant-distillery in the nation, Bardenay specializes in handcrafted cocktails and Pacific Northwest cuisine.

cusine

THIRD COURSE

Pancetta-Wrapped Chicken with creamy artichoke Crème Brûlée Boursin spinach, organic roasted fingerling potatoes, pesto & roasted pepper butter sauces and seasonal vegetables.

Pan Seared Filet of Rib Eye & Colossal Prawn with crispy Idaho potato cake, rich cabernet demiglace and seasonal vegetables.

BISTANGO | 509.624.TINI

$

Escape Spokane’s ordinary! We are about exceptional cocktails, eats, service and lounge experience. Voted Best Of 9 years running!

Diner & Bakery

4237 S Cheney-Spokane Road Spokane Washington 99224 509.624.4182 • Chapsgirl.com Find us on Facebook See our listing in the menu section.

DOWNTOWN SPOKANE

108 N. Post | Monday through Thursday, 3pm-midnight, Fri-Sat, 3pm-2am

per person

FUSION cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Hummus Traditional hummus with grilled pita.

Kefta Kebob Minced sirloin beef, bharat, laban drizzle, pistachios, yellow rice, and braised beans.

Lemon Meringue Martini Liquid Heaven! Vodka, house lemon juice, vanilla, fresh cream, 20 shakes, served UP!

Marinated Olives A delicious assortment of lemon, Dijon Chop Grilled pork chop, thyme cream sauce, bay, and Espelette pepper seasoned olives.

Chocolate Cream Martini Godiva liquor, vodka, mushrooms, served with yellow rice.

Village Salad Tomatoes, green onions, cucumbers, cream, chocolate shavings. Yum! and mint tossed with greens in a lemon vinaigrette, Chicken Taouk Grilled chicken skewer, sumac onions, tzatziki, served with brown rice ( gluten free). Hazel Eyes Hazelnut liquor, Irish cream, Kona served with pita bread. coffee, served hot!

no substitutions

34 INLANDER RESTAURANT WEEK 2015

18

BISTRO ON SPRUCE | 208.664.1774

$

COEUR D’ALENE

28 per person

Quaint midtown bistro, well-selected wine list, cozy fireplace, NW fresh cuisine mingled with Mediterranean and Asian influences.

1710 N. 4th | Lunch, Mon-Fri, 11am-2:30pm; Dinner, Mon-Sat, 5-9pm

BISTRO

cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Idaho Sushi Roll Smoked sockeye salmon, julienned sweet potato, cream cheese and scallions, sushi wrapped, served tempura-fried with chili berry coulis, garnished with wasabi tobiko caviar.

Braised Lamb Shank Fall-off-the-bone braised tender, served with Guinness-pearl onion demiglace, rosemary-chive whipped potatoes, and smoked kale.

Huckleberry Crème Brûlée Classic crème brûlée studded with local huckleberries.

Tempura Calamari Tempura fried calamari with piquillo pepper remoulade sauce.

Stuffed Chicken Breast Pan-seared chicken breast stuffed with Brie cheese & hickory-smoked bacon, topped with roasted shallot cream sauce & served with roasted rosemary-garlic fingerling potatoes & haricot verts.

Bistro Crostini Caprese Our twist on the classic - mozzarella, pesto-marinated grape tomatoes, sautéed onion and zucchini, bacon and balsamic reduction.

Smoked Salmon Ravioli House-smoked wild sockeye salmon, caper, and onion-filled, housemade ravioli pasta, topped with palomino sauce, fresh asparagus and tomato concassé.

Irish Cream Bombe Guinness Stout brownie and Irish cream mousse covered with dark chocolate ganache.

French Apple Tart Fresh fall apples sliced and baked into cinnamon-shortbread pastry crust, topped with apricot glaze, warmed and served with vanilla ice cream.

BOILER ROOM | 509.863.9213

$

NORTH SPOKANE

18 per person

Scratch-made, wood-fired pizzas, epic salads and savory apps. 12 tap beers, craft cocktails and family friendly. 5 Mile’s hangout.

6501 N. Cedar | Daily, 11am-late

PIZZA

cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Spicy Ahi Crostini Served on a baguette with fire-roasted pepper cream cheese, house ginger, homemade hot sauce, chives and spicy marinated ahi tuna.

Margherita Pizza San Marzano tomato sauce, fresh mozzarella, topped with fresh basil. Cooked to perfection in our wood-fired ovens.

Ice Cream Sandwich Espresso almond fudge ice cream sandwiched between two housemade doublechocolate Nutella cookies. Finished with raspberry compote and chocolate-covered, fire-roasted, coffee beans.

Antipasto Plate Coppa, prosciutto, cucumbers, roasted asparagus, red-pepper coulis, served with homemade crackers from our wood-fired ovens.

Garden House Salad Spring mix, romaine, bell peppers, cucumbers, red onion, carrots and our famous scratch-made Gorgonzola ranch dressing.

Casa Blanca Pizza Scratch-made Parmesan cream sauce, shaved prosciutto, crimini mushrooms, finished with fresh arugula. Cooked in our ovens with Glass of Beer Choose from any of our 12 delicious applewood from Central Washington’s apple orchards. beers on tap. Handles rotate often.

Fireball Pizza Homemade red sauce, Italian sausage, pepperoni, Kansas City bacon, house cheese blend, parmesan, Mama Lil’s peppers, serranos, red chilli flakes, finished with sriracha. Cooked at 800ens. plus degrees in our custom wood-fired ovens.

Cocoa Orange Julius Martini Ketel One Oranje Vodka and Skidmore Tonicx Chocolate Bitters, shaken up with orange juice, sweet-n-sour and whipped cream.

BONSAI BISTRO AND SUSHI BAR | 855.246.8390

$

18 TheBackyard_012315IRW_4S_RW.pdf per person

Pan-Asian cuisine with award-winning sushi. Indoor koi pond, spectacular dining, view of the lake and free parking and Wi-Fi. COEUR D’ALENE 101 E. Sherman | Daily, 11am-9pm

ASIAN cusine

FIRST COURSE

SECOND COURSE

Nigiri Sushi Assortment Includes maguro (tuna), sake (salmon), hamachi (bonito), and walu (escolar).

Classic Mongolian Beef Slices of wok-caramelized Creamy Coconut Crème Brûlée White Chocolate steak, sautéed mushrooms, yellow onions with a Coconut Crème Brûlée sweet soy sauce, green onions, black and white sesame seeds. Served over a bed of fried rice sticks. Four Chocolate Sea Turtle A deconstructed turtle.

Flourless chocolate torte, ganache, caramel, crushed California Roll or North Idaho Roll California cashews and sea salt (gluten-free).

Roll: Crab, mayo, tobiko, avocado,and cucumber.

Mochi Custards Coconut custard wrapped in a light, North Idaho Roll: Fresh salmon, green onions, chewy rice fondant. Coconut, strawberry, chocolate, avocado and cucumber.

Yuzu citrus, green tea or mango (gluten-free).

Pad Thai Noodles Wide rice noodles stir-fried with prawns, chicken, tofu, egg, scallions, crushed peanuts and bean sprouts. Tossed in a spicy tamarind sauce.

The Bonsai Wedge Crisp iceberg, 9-spice candied pork belly, cashews, lemongrass chicken finished with a sesame yuzu vinaigrette.

Wok-Seared Chicken Lettuce Wraps Tender chopped chicken with black mushrooms, cashews and water chestnuts in a dark mushroom-soy.

THIRD COURSE

CASPER FRY | 509.535.0536

$

Bringing our community together with locally sourced, fresh, Southern-inspired meals and classically crafted cocktails.

Have you WANDERED yet?

Inlander Restaurant Week Special Chef’s Tasting Menu

February 20th through March 1

28 per person

SOUTH SPOKANE

928 S. Perry | Tuesday through Friday, 11:30am-10pm, Sat-Sun, 9am-2pm, 4-10pm

FIRST COURSE

SECOND COURSE

THIRD COURSE

Pear & Maytag Salad Mixed greens, balsamic onions, Maytag blue cheese, candied pecans, our hard cider vinaigrette (gluten-free).

Josper Grilled Flat Iron Steak Served with sweet potato bacon hash, a red onion marmalade (gluten-free).

Hazelnut Chocolate Pavé Dense hazelnut chocolate mousse, port-poached pear, fresh whipped cream (gluten-free).

Farm Salad Crispy iceberg, field greens, lardons, tomato, cucumber, house-smoked white cheddar, sunflower seeds (gluten-free).

Shrimp & Grits Wild-caught shrimp, roasted Lavender Crème Brûlée Rich lavender-infused vegetables, Tasso ham, Mills Farm Red Mule cheddar custard, caramelized sugar, fresh whipped cream grits (vegetarian option also available; gluten-free). (gluten-free).

Caesar Romaine, Parmesan, garlic croutons, Caesar dressing, a grilled lemon wedge.

Roasted Quarter Chicken Josper roasted, savory cornbread pudding, spiced pear chutney, jus.

AMERICAN cusine

Apple Huckleberry Cobbler Served warm with whipped crème fraîche.

1242 W. SUMMIT PARKWAY, KENDALL YARDS THEWANDERINGTABLE.COM · 509.443.4410

INLANDER RESTAURANT WEEK 2015 35

CEDARS FLOATING RESTAURANT | 866.848.6305

$

COEUR D’ALENE

1514 N. Marina Dr. | Sunday through Thursday, 4-8pm, Fri-Sat, 4-9pm

50 TAPS

FULL BAR

@MANITOTAPHOUSE

3011 S. GRAND BLVD. | (509) 279-2671 11AM - 11PM SUN-THURS | 11AM - 2AM FRI & SAT

cusine

SECOND COURSE

THIRD COURSE

Housemade New England Clam Chowder Made with baby clams, potatoes, onions and celery.

Simmered with clam juice, cream and fresh thyme.

Prime Rib Signature slow roasted prime rib with baked potato, seasonal vegetables, au jus and fresh grated horseradish.

Chocolate Flourless Decadence Served with raspberry sauce and whipped cream.

Huckleberry Cream Puff Sundae Fresh baked cream puff with huckleberry ice cream and chocolate ganache sauce.

Crème Brûlée A rich vanilla custard with caramelized sugar crust.

THE CELLAR | 208.664.9463

$

COEUR D’ALENE 317 E. Sherman | Lunch, Sat-Sun, 11:30am-4 pm, Dinner, Tue-Sun, 4pm-close, closed Mon

28 per person

Northwest cuisine complemented by a 2013 Wine Spectator Award of Excellence wine list, craft cocktails and self-serve wine system.

NORTHWEST cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Northwest Wedge Iceberg lettuce, aged white cheddar, candied walnuts, applewood-smoked bacon, Granny Smith apples with buttermilkpoppyseed dressing.

Calamari Pappardelle Sauteed calamari, shaved cauliflower, Kalamata olives, caper, olive oil, garlic, lemon, and Parmesan cheese over pappardelle pasta.

Cheesecake with Strawberries Served with port wine-macerated strawberries and almond croquant.

Winter Kale Salad Baby kale, Braeburn apples, spiced pecans, dried cranberries, buttermilk blue cheese and honey-apple cider dressing.

Pan-Seared Chicken Butterflied chicken breast, stuffed with Cambozola cheese and butternut squash, Sorbet Duet Peach and raspberry sorbet with served on risotto with rosemary-pear glace. orange-huckleberry compote.

Wild Mushroom and Pork Pie Braised pork with wild mushrooms and vegetables, baked in a crock and topped with puff pastry.

Tuscan Bean and Sausage Soup A delicious medley of white bean, house-ground sausage, rosemary, finished with polenta croutons.

MANITOTAPHOUSE.COM

STEAKHOUSE

FIRST COURSE

French Onion Soup Rich beef broth simmered with Cedar Plank Salmon with organic fingerling caramelized sweet onions. Finished with crispy garlic potatoes, garlic broccolini and honey-chipotle sauce. croutons and Gruyère cheese.

Smoked Chicken Alfredo House-smoked chicken Tempura Asparagus Drizzled with balsamic honey breast with garlic, portabella mushrooms, broccolini, and Gorgonzola. chardonnay cream and Parmesan cheese. Served with pappardelle noodles.

Specially selected Iron Goat beer pairing available with each entree

28 per person

We offer steak, prime rib, seafood, chicken, pasta and pork. Vegetarian options available. Salad bar with entrées.

Molten Chocolate Cake Orange-scented chocolate molten cake, served with olive oil ice cream, vanilla anglaise, and extra virgin olive oil.

BEST BEER BAR & BEST BAR FOOD

CENTRAL FOOD | 509.315.8036

$

DOWNTOWN SPOKANE

28 per person

A centrally located restaurant serving breakfast, lunch and dinner with city and river views.

1335 W. Summit Pkwy. | Daily, 4-10pm

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Citrus Salad Satsuma, grapefruit, orange, radish, fennel-seed vinaigrette, baby greens.

Beef Cheek Bourguignon Five-hour, red-wine braised Wood Ranch beef cheek, garlic mashed Olsen Farms potatoes, roasted Brussels sprouts.

Dark Chocolate Mousse Guittard 65% dark chocolate and whipped local cream.

Mushroom Mousse Terrine Crimini mushroom mousse, poached egg, garlic toast soldiers.

Pineapple Upside-Down Cake Ginger and brown NOLA Prawns White prawns, New Orleans barbecue sugar, baked with molasses cream. sauce, bacon-braised greens, cream cheese grits.

Cauliflower Wings Sriracha baked cauliflower with Amazake Rice Pudding Active culture rice pudding Vegan Barley Risotto Pearled barley, Chinese Thai peanut sauce. with Twin Spring Farms sugar-preserved Italian master sauce tofu, stir-fried broccoli, carrots and plums. nappa cabbage.

CHAPS RESTAURANT | 509.624.4182

$

Situated in a quaint 1912 farmhouse, everything about it suggests home and a warm invitation.

SOUTH SPOKANE

4237 S. Cheney-Spokane Rd. | Dinner, Wednesday through Saturday, 5pm-close SECOND COURSE

THIRD COURSE

Seafood Gumbo Chef Nathan Sanford’s gumbo owes its flavor to the roux, a mix of flour and oil that’s cooked until it’s coffee-colored. Andouille sausage, crab, shrimp and secret spices make it a favorite.

Hazelnut Crusted Trout Rainbow trout dusted in crushed hazelnut and pan-seared. Served over sautéed squash and vegetable medley finished with a browned butter sauce.

Key Lime Pie Creamy, tart, delicious.

New Orleans-Style Shrimp New Orleans-style BBQ sauteed shrimp with amber beer, rosemary lemon butter and crostini.

36 INLANDER RESTAURANT WEEK 2015

Bison Meatloaf Award-winning bison meatloaf wrapped in a thick cut of maple bacon. Served with garlic mashed potatoes and sautéed vegetables.

Stuffed Winter Squash A whole acorn squash is stuffed with wild rice, legumes and vegetables, then oven-roasted with fresh Parmesan.

per person

AMERICAN

FIRST COURSE

Kobe Beef Tenderloin Skewer Kobe Beef tenderloin skewer and grilled vegetables over a Worcestershire vinaigrette arugula salad.

28 cusine

Marquise Some say this is the best way to eat chocolate. A rich, dark chocolate mousse enrobed in a silky chocolate ganache.

Lemon Chiffon Cake Light and refreshing, A moist chiffon cake layered with a creamy and tart fresh lemon filling. Frosted with our famous Italian mousseline butter cream.

CHARLEY’S | 509.328.8911

$

DOWNTOWN SPOKANE

18 per person

A gathering place where you can enjoy quality, affordable food and drink in a casual, friendly atmosphere.

801 N. Monroe | Monday through Thursday, 11am-11pm, Fri, 11am-close, Sat, 4:30pm-close

FIRST COURSE

SECOND COURSE

Tapas Platter Organic hummus accompanied by Kalamata olives, peppers, cucumbers, and feta, served with flatbread.

USDA Grilled Top Sirloin 8-oz. Angus certified top Seasonal Cheesecake sirloin grilled to perfection. Served with roasted garlic Parmesan mashers and sautéed seasonal vegetables. Chocolate Peanut Butter Pie

AMERICAN cusine

THIRD COURSE

Chicken Satay Three seared chicken skewers, hand-dipped in Thai peanut sauce, topped with chopped peanuts.

The Ultimate Stack A creative blend... our five Lemon Meringue Pie Martini 360 Sorrento cheese blend mac ‘n cheese stacked on Parmesan Lemon, 360 Madagascar vanilla, simple syrup, sour toast, topped with our stuffed meat loaf, drizzled and cream, shaken and served up. with sweet chili sauce. Served with sautéed seasonal Classic Caesar Salad Chopped romaine tossed with vegetables. our own Caesar dressing and housemade herbal Teriyaki Chicken Two tender breasts seared & croutons with grated Parmesan cheese. topped with grilled pineapple & teriyaki sauce.

Served with rice pilaf and sautéed seasonal vegetables.

CHINOOK STEAK, PASTA & SPIRITS | 800.523.2464

at the COEUR

D’ALENE CASINO RESORT

$

WORLEY

37914 S. Nukwalqw | Wed-Thu, 5-8:30pm, Fri, 5-9:30pm, Sat, 4-9:30pm, Sun, 4-8:30 pm, closed M-Tu

28 per person

Prime beef, handmade pasta and pizza. All local ingredients, with wood fires and warm hospitality.

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

House Salad & Bread Chopped romaine hearts tossed in ver jus vinaigrette with fresh vegetables and sourdough croutons.

Spaghetti Bolognese Spaghetti noodles tossed in a Chocolate Bavarious Dark chocolate, milk slow cooked sauce of pancetta, sausage, onions and chocolate and white chocolate Bavarian creams tomatoes finished with olive oil and cream. layered for a chocolate lovers delight.

Caeser Salad & Bread Chopped romaine hearts tossed with creamy garlic dressing with sourdough croutons.

Osso Bucco Snake River Farms Birkshire Pork w/ fettucine noodles, red wine sauce, gremolata, bell pepper chimichurri sauce.

Northwest Salad & Bread Mixed baby greens tossed with honey vinaigrette, Washington apples, Oregon cheddar huckleberries and toasted walnuts.

Chicken Alfredo or Chicken Parmessan Pan roasted chicken breast tossed in creamy alfredo (or Parmessan) sauce served over fetttuccine noodles.

Huckleberry Cheesecake With whipped sour cream and almond pesto.

Crème Brulee Honey slow cooked with vanilla cream and topped with crisp browned sugar.

CLINKERDAGGER | 509.328.5965

$

DOWNTOWN SPOKANE

621 W. Mallon | Monday through Thursday, 3-9pm, Fri-Sat, 3-10pm, Sun, 3-8pm

FIRST COURSE

SECOND COURSE

Classic Caesar Salad Crisp romaine greens, lemon, Rock Salt Roasted Prime Rib of Beef Natural shaved Asiago, Parmesan. au jus, horseradish, mashed potatoes and house vegetables.

The Broadway Pea Salad Water chestnuts, bacon, Roasted Chicken Breast Dijon Garlic, Parmesan creamy pepper dressing. and breadcrumb crust, mashed potatoes and spinach New England Clam Chowder Rich cream, red new bacon leek relish. potatoes, white wine.

Salmon with Hazelnut Butter Glaze Grilled filet, toasted hazelnuts, rice and house vegetables.

AMERICAN cusine

THIRD COURSE

Original Burnt Cream Rich vanilla custard, caramelized sugar crust.

Amaretto Chocolate Mousse Amaretto infused, rich chocolate flavor.

CLOVER | 509.487.2937

$

913 E. Sharp | Daily, 11a-close

28 per person

Thoughtful food, fine cocktails, gracious hospitality. Clover transforms your dining experience one plate at a time.

DOWNTOWN SPOKANE

28 per person

The tradition has continued for over 40 years at this Spokane landmark overlooking the Spokane River and city skyline.

AMERICAN

SECOND COURSE

Clover Salad Mixed greens, citrus vinaigrette, spiced candied pecans, Pecorino Romano.

Grilled Pork Chop Squash and apple purée, bacon Salted Caramel and Chocolate Tartlet Chocolate smashed fingerling potatoes, spiced apple butter, shortbread crust, dark caramel, chocolate ganache, candied pecans. fleur de sel.

Caesar Salad Romaine lettuce, Pecorino Romano, anchovies, housemade croutons, Caesar dressing.

Soup Choice of fire-roasted tomato bisque or our seasonal rotating soup.

THIRD COURSE

cusine

FIRST COURSE

Timballo Housemade pasta layered with a pork, Orangesicle Cake Orange chiffon cake, Tahitian lamb and pancetta Bolognese, Béchamel, and vanilla cream cheese icing, orange crème anglaise Parmesan. Lemon oil and fire-roasted tomato sauce. sauce.

Semolina Crusted Rockfish Cauliflower purée, blood-orange gastrique, braised fennel, preserved lemon and pistachio crumble.

Seasonal Crème Brûlée Rotating flavors

INLANDER RESTAURANT WEEK 2015 37

CORKHOUSE | 509.922.4210

$

LIBERTY LAKE

Come see us during Inlander Restaurant Week in the Valley!

28 per person

Casual fine dining with a cozy feel.

1400 N. Meadowwood | Monday through Thursday, 5-9pm, Fri, 5-10pm, Sat, 5-10pm

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Skillet Cornbread Roasted corn, bacon, and jalapeño cornbread, served with honey butter.

Housemade Pasta Tender braised pork, porcini mushrooms, and Pecorino Romano.

Pumpkin Cheesecake Served with a house graham cracker and milk caramel.

Bacon Dip Sweet onion, blue cheese, and bacon, served with warm potato chips.

Mac and Cheese Grilled chicken, bacon, jalapeño, sharp cheddar and Cotija cheese.

Chocolate Nutella Terrine Finished with sugared hazelnuts.

Hummus and Pita With pine nuts, cucumbers, olives, grape tomatoes, and feta.

Enchiladas Pulled chicken, quinoa, zucchini, spinach, with a roasted poblano cream.

Lemon Panna Cotta With rosemary shortbread and raspberries.

Spokane’s Only Late Night Eclectic Dining Experience

Open until 2am - Friday & Saturday

CRAFTED TAP HOUSE + KITCHEN | 208.292.4813

$

COEUR D’ALENE

523 E. Sherman | Daily, 11am-close

FIRST COURSE

SECOND COURSE

Chop Salad Romaine lettuce, red cabbage, candied Stuffed Chicken Leg Chicken leg stuffed with a walnuts, raisins, blue cheese, celery, avocado, with a maple sage stuffing and kale, served with a side of red-wine vinaigrette dressing. roasted potatoes and pan sauce.

Steaks, Chops, Seafood, Burgers & 100 Other Menu Items!

Breakfast • Lunch • Dinner • Brunch Late Night Dining

Check Out Our Weekend Brunch SATURDAY & SUNDAY until 2pm

Mimosa, Bloody Mary & Harvey Wallbanger specials

WEDNESDAY - 1/2 off Bottled Wine Live Music Every FRI & SAT Night

Connect with us 1100 N. Sullivan Rd, Spokane Valley, WA 509.922.6252 | Maxatmirabeau.com

GASTROPUB

Fried Oreos Oreo cookies dipped in house pancake batter, topped with espresso crème anglaise and powdered sugar.

Potato Beer Soup Craft beer, local Idaho potatoes, Shrimp Po’ Boy House-baked torpedo roll, cheddar cheese, and chipotle peppers. shredded romaine lettuce, tomato, Tabasco and Old Bay aioli, served with fries.

Crafted House Made Pretzel Housemade pretzel Thai Yellow Curry Coconut milk and Thai yellow with a delicious fontina and salsa verde sauce. curry broth with rice, broccoli, bok choy, red bell pepper, and sweet yellow onion.

THE DAM BAR AND GRILL | 509.326.8000

$

DOWNTOWN SPOKANE

303 W. North River Dr. | Daily, 11am-close

FIRST COURSE

SECOND COURSE

Smoked Pheasant Soup Firecracker roasted corn, Cedar Plank Wild Caught Salmon Black quinoa cold smoked pheasant, chieftain wild rice with a hint with Oregon goat cheese, seasonal medley of local of pumpkin seed oil and sweet potato hay. vegetables served with an apricot molasses jus.

Portobello Mushroom Fries Tempura battered and SRF Pork Loin Snake River Farms Kurubuta pork tossed with truffle oil, Parmesan, red pepper flakes loin brined with apple cider and served with a and fresh chopped parsley. chipotle demi-glace. Accompanied with a sweet potato hash, seasonal medley of local vegetables Baby Iceberg Wedge Maytag blue cheese with a touch of honey serrano. dressing, pear tomato and smoked peppered bacon Grilled RR Ranch Tenderloin Tournedo of crumbles. tenderloin served with Boursin whipped potatoes, seasonal medley of local vegetables, blackberry port ace. wine reduction and a huckleberry demi-glace.

COEUR D’ALENE

38 INLANDER RESTAURANT WEEK 2015

28

Casual American dining with great views of the Spokane River. Come taste DOFB/ Executive Chef Scott Rutter’s award-winning specialties.

per person

AMERICAN cusine

THIRD COURSE

151 Crème Brûlée Vanilla custard infused with Myers’s dark rum and served flaming.

Chocolate Torte Chocolate flourless cake, berries and an Anglaise sauce, Dam S’mores We provide the fire, you know what to do… Marshmallow, chocolate and graham crackers.

$

Views overlooking Lake Coeur d’Alene. Featuring homestyle cooking, bakery-fresh gooey desserts and an 18-foot-long salad bar.

108 N Post • Downtown • 624-TINI • Bistango.mobi

cusine

THIRD COURSE

DOCKSIDE RESTAURANT | 855.548.4453

MonDay- $6 Martinis Tuesday- $6 Taco Tuesday Wednesday- 1/2 PRIce on all wine bottles Thursday- Ladies Night All day Happy Hour

18 per person

A truely unique dining experience, incredible food, and a beer selection that can’t be found anywhere else

115 S. 2nd | Sunday through Thursday, 6am-10pm, Fri-Sat, 6am-11pm

18 per person

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Shrimp Cocktail Classic chilled cooked shrimp on a bed of shredded lettuce with spicy cocktail sauce and lemons.

Beef Bourguignon A French classic brought back to life. Slow roasted beef in a rich red wine sauce with mushrooms and peppers, served with mashed potatoes and chef’s choice winter vegetable.

Dessert Trio A plated trio of chef’s choice desserts.

Smoked Trout Bruschetta Chef special smoked Idaho trout spread atop a toasted baguette, topped with fresh organic winter greens, fried capers, diced tomatoes, red onions and a drizzle of fig-infused balsamic glaze.

Cougar Gold Cheese Bake A blend of four Northwest cheeses, artichoke hearts and onions, baked golden brown. Served with seasonal dippers.

Shrimp with Lemon Garlic Sauce Sautéed shrimp with a rich and tangy lemon garlic sauce over wide pappardelle noodles.

Halibut with Lobster Sauce Pan-seared, hand-cut halibut on top of a rich lobster cream sauce, served with our classic St. Maries wild rice pilaf and chef choices of winter vegetable.

THE DOWNRIVER GRILL | 509.323.1600

$

NORTH SPOKANE

3315 W. Northwest Blvd. | Tuesday through Friday, 11am-9pm, Sat-Sun, 9am-9pm

28 per person

Delicious, fresh and local; affordable prices; outstanding customer service, Voted Best New Restaurant by Inlander readers.

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

DRG Signature Salad Spinach, bacon, pine nuts, shaved Parmesan & warm house-made bacon vinaigrette

8-oz. Cowboy Flat Iron Steak Chocolate-coffee rub, rich pan sauce, crispy lime onions, smash-fried potatoes and seasonal vegetables.

Bananas Foster Bread Pudding Fresh bananas and caramel custard with croissants, golden raisins, bourbon caramel and vanilla bean ice cream.

A Cup of our Chef’s Daily Soup Housemade with Chicken Marsala Sautéed crimini mushrooms, the freshest ingredients. marsala cream sauce and fried leeks.

Fresh Garden Salad with your choice of one of our housemade dressings.

Tiramisu Italian ladyfingers rushed with rum and espresso, layered with mascarpone cream and finely grated imported chocolate.

DURKIN’S LIQUOR BAR | 509.863.9501

$

415 W. Main, Suite 102 | Mon-Thu, 11:30am-10pm, Fri-Sat, 11:30am-midnight, closed Sun

28 per person

A Prohibition-era diner and liquor bar with a big-city feel, serving upscale classic diner fare and crafted cocktails.

DOWNTOWN SPOKANE

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Roasted Tomato Salad Greens, herbs, smoked tomato, goat cheese, roasted tomato vinaigrette.

Braised Chicken honey-garlic cream sauce, herbs, and savory wild mushroom risotto.

Chopped Salad Crisp iceberg, house bacon, soft boiled egg, cucumber, dill ranch dressing, croutons, and chives.

Grilled Bone-in Pork Chop Maple brined with pork jus, pickled apple, pecans, and seasoned mashed potatoes

Domaine de Canton Cheesecake Mascarpone domaine de canton cheesecake, gingersnap crust, blood orange purée.

Shaved Vegetable Salad Fresh carrots, celery, fennel, apple, with champagne vinaigrette.

Roasted Root Vegetable Pot Pie Carrots, rutabaga, celery root, turnips, potatoes, fresh herbs and cream, topped with puff pastry.

Butterscotch Pie Butterscotch custard spiked Macallan 12-year-old Scotch, vanilla whipped cream, caramel sauce.

$

1931 W. Pacific | Daily, 11am-midnight

GASTROPUB cusine

SECOND COURSE

Garlic & Onion Bread Slices of French bread loaded with oven roasted butter, onions, garlic and served hot.

Chicken Satay Marinated chicken skewers served Moon Unit A homemade brownie topped with over jasmine rice, drizzled with a coconut curry sauce Tillamook vanilla ice cream and drizzled with and accompanied by an Asian slaw. chocolate sauce.

Guajillo Caesar Salad Our housemade guajillopepper Caesar dressing tossed with crisp romaine lettuce, Parmesan and honey/chipotle croutons.

BBQ Chicken Queso Oven-roasted chicken, red onions, fresh cilantro, mozzarella cheese & our own BBQ sauce stuffed into a flour tortilla and grilled.

Served with our smoked onion sauce for dipping.

EPIC

THIRD COURSE

Root Beer Float Tillamook vanilla ice cream covered in Henry Weinhard’s root beer.

S’Mores You know, s’mores.

Fusilli Alla Lucchese Italian sausage slowly simmered with onions, tomatoes, garlic, and fresh sage tossed with cream, and fusilli noodles.

Garnished with Parmesan cheese served with sliced French bread.

at NORTHERN QUEST RESORT & CASINO

| 509.242.7000

$

A larger-than-life sports restaurant, offering upscale versions of traditional pub fare and an EPIC-sized 30’x10’ HDTV. AIRWAY HEIGHTS

209 Lakeside 208.664.8008 SEASONSOFCDA.COM

18

FIRST COURSE

Pita & Hummus Our housemade hummus served with warm pita bread.

100 N. Hayford Rd. | Daily, 11am-10pm

18 per person

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Loaded Potato Soup Bacon, cheddar jack, and green onion.

Parmesan Crusted Halibut with a stone-ground mustard cream sauce, jasmine rice, and a seared squash duo.

Carrot Cake Walnuts, Craisins, cream cheese icing, sliced toasted almonds, with an apricot glaze.

Ahi Poke Sashimi-grade ahi tuna with cucumber, sesame seeds, and wonton crisps.

Live Music Vibrant Bar Fireplace Lounge

per person

Spokane’s original public house, serving scratch-made pub food and Northwest beers in Browne’s Addition for more than 15 years.

DOWNTOWN SPOKANE

Award-Winning Cuisine

Chocolate Peanut Butter Pie Peanut butter creamcheese mousse, chocolate ganache, sea salt.

THE ELK PUBLIC HOUSE | 509.363.1973

Our food is your next big craving

Peanut Butter Pie Dark chocolate, with a chocolate Pepper Crusted Filet of Sirloin A peppercorn crumb crust, caramel, and peanut butter. brown-sugar crust, Boursin smashed potatoes, served with a seasonal vegetable and finished with a brandy cream demi-glace.

Shredded Chicken Tacos Slow-cooked chicken, horseradish slaw, shredded cojita cheese, pico de gallo, flour tortillas, served with a black bean and corn salad.

INLANDER RESTAURANT WEEK 2015 39

EUROPA RESTAURANT & BAKERY | 509.455.4051

$

DOWNTOWN SPOKANE

“People who love to eat are always the best people.”

28 per person

Locally and family owned for 33 years, offering housemade pasta, pizza and pastries in a casual, cozy environment.

125 S. Wall | Sunday through Thursday, 4-10pm, Fri-Sat, 4-11pm

ITALIAN

cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Macaroni & Cheese Macaroni baked with Boursin cheese and chorizo sausage.

Prawns Jumbo prawns sautéed and served on our parmesan, spinach, and tomato risotto.

Cheesecake Chocolate, peanut butter cheesecake on a chocolate cookie crumb crust.

Butternut Squash Salad Salad tossed with an apple vinaigrette, pears, dried cranberries and butternut squash.

Salmon Pan-seared sockeye salmon in a white wine reduction, served with roasted potatoes and caramelized fennel.

Lemon Raspberrry Tart Lemon curd in a baked pastry crust topped with fresh raspberries.

Caesar Salad Fresh romaine tossed with Caesar Duck Duck breast, pan-seared and served in a port dressing and Parmesan cheese, topped with wine syrup, with fresh-made spaghetti. housemade croutons and a lemon wedge. Anchovies upon request.

FAI’S NOODLE HOUSE

Semifreddo Semifreddo is a cross between mousse and ice cream; ours is flavored with rich espresso and Frangelico, a hazelnut liqueur.

at NORTHERN QUEST RESORT & CASINO

| 509.242.7000

$

AIRWAY HEIGHTS

18 per person

Featuring a variety of authentic Asian entrées, sake and beer. Try the standout wonton soup or Vietnamese pho.

100 N. Hayford Rd. | Sunday through Thursday, 11am-11pm, Fri-Sat, 11am-1am

ASIAN cusine

FIRST COURSE

SECOND COURSE

Sweet & Spicy Edamame with Thai Ginger sea salt.

Spicy Szechwan Chicken Stir-Fry with onions, Coconut Ice Cream with a caramel drizzle and broccoli, carrots, peppers, mushrooms and edamame toasted coconut. in a spicy ginger garlic sauce served with steamed rice.

Salt & Pepper Calamari with Sriracha aioli.

THIRD COURSE

Beef Lo Mein Thick egg noodles with carrot, onion, bean sprout, cabbage, mushroom, bamboo shoot, baby corn, zucchini and water chestnut in garlic oyster sauce.

- Julia Child

Sweet & Sour Pork Tangy sweet and sour sauce with pineapple, peppers and sesame seeds served with steamed rice.

PRESENTS

RESTAURANT WEEK

THE FEDORA | 208.765.8888

$

February 20 - March 1

COEUR D’ALENE

1726 W. Kathleen | Daily, 4pm-close

AMERICAN

SECOND COURSE

THIRD COURSE

Classic Caesar Salad served with parmesan reggianno and rustic crouton.

Double Cut Pork Chop served with apple chutney, Yukon Gold mashed potatoes and seasonal vegetables.

New York-Style Cheesecake topped with wild huckleberries.

FIRE ARTISAN PIZZA

of COEUR D’ALENE

COEUR D’ALENE

519 E. Sherman | Sunday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm SECOND COURSE

Spinach Gorgonzola Salad Organic baby spinach, Pizza Any pizza on our menu. organic mixed greens, dried cherries, Gorgonzola cheese, tossed with housemade raspberry vinaigrette and topped with candied pecans.

40 INLANDER RESTAURANT WEEK 2015

| 208.676.1743

$

Our pizza is among the best in the Northwest. Our dough is made in-house, and pizzas are baked in an 850-degree, wood-fired oven.

FIRST COURSE

restaurantweekspokane.com 800 899 1482 • davenporthotel.com

Key Lime Pie with chantilly cream.

Top Sirloin Steak with a red wine reduction, roasted fingerling potatoes and seasonal vegetables.

Blackened Hawaiian Mahi Mahi

Black & Bleu Beef Medallions

cusine

FIRST COURSE

Green Goddeess Salad with Proscuitto and Gouda Parmesan-Crusted Halibut topped with tarragon cheese. beurre blanc and served with herb rice and seasonal vegetables.

Pan Seared Alaskan Scallops

28 per person

A family-owned and operated establishment, bringing our guests the highest-quality food and service at a fair price.

Mediterranean Salad Organic mixed greens, artichoke hearts, sun-dried tomatoes, capers, cannellini beans and parmesan cheese tossed in a house-made creamy garlic dressing.

18 per person

PIZZA THIRD COURSE

cusine

Cookie & Ice Cream An individual-sized version of our famous bittersweet chocolate chip cookie served with vanilla bean ice cream.

FIRE ARTISAN PIZZA

SPOKANE

| 509.413.1856

$

Our pizza is among the best in the Northwest. We make our dough in-house and pizzas are baked in an 850 degree wood-fired oven.

DOWNTOWN SPOKANE

18 per person

816 W. Sprague | Sunday through Thursday, 11am-10pm, Fri-Sat, 11am-11pm

FIRST COURSE

SECOND COURSE

Spinach Gorgonzola Salad Organic baby spinach, Pizza Any pizza on our menu. organic mixed greens, dried cherries, Gorgonzola cheese, tossed with housemade raspberry vinaigrette and topped with candied pecans.

PIZZA cusine

THIRD COURSE

Cookie & Ice Cream An individual-sized version of our famous bittersweet chocolate chip cookie, served with vanilla bean ice cream.

Mediterranean Salad Organic mixed greens, artichoke hearts, sun-dried tomatoes, capers, cannellini beans and parmesan cheese tossed in a housemade creamy garlic dressing.

FLEUR DE SEL | 208.777.7600

$

POST FALLS

28 per person

Family-owned French restaurant since 2008. Casual yet elegant, located in the Highlands of Post Falls. Reservations recommended.

4365 Inverness Dr. | Tuesday through Saturday, 5pm-close, closed Sun-Mon

FIRST COURSE

SECOND COURSE

Foie Gras Panna Cotta La Belle Farm foie gras, sweet-turnip compote with a balsamic glaze.

Chicken and Truffles Natural chicken breast, mushroom duxelle ravioli, Italian black truffles, and cream (this dish can be served vegetarian, without Crab and Ricotta Beignets Eight ricotta and crab- chicken and with more ravioli). fried dumplings, FDS spices and sauce Aurore.

Pork Normandy Boneless chop, breaded and Winter Goat Cheese Salad Deep-fried goat sautéed, with an apple cider and brandy cream cheese, red cabbage salad, candied walnuts, dried sauce, served with baked FDS spiced apple and cranberries, figs and vermouth vinaigrette. oven-roasted crisp yams.

Snapper à l’Armoricaine Baked in a papillote, served with rice pilaf, lobster bisque, vegetable spaghetti.

FRENCH cusine

THIRD COURSE

Madagascar Vanilla Brulée Cake The crème chiboust classic, a burnt sugar-top, virgin olive oil-base cake, and raspberry coulis.

Flourless Belgium Chocolate Cake Served with Chantilly cream and jalapeño coulis.

Colonel FDS Two scoops of housemade sorbet, one of lemon and one of hibiscus, topped with a splash of Absolut Citron vodka.

GENO’S TRADITIONAL FOOD & ALES | 509.368.9087

$

DOWNTOWN SPOKANE

1414 N. Hamilton | Daily, 11am-11pm

FIRST COURSE

SECOND COURSE

18 per person

A proven formula of great, scratch-made pub food and a feel-like-home atmosphere in the Gonzaga/Logan neighborhood.

GASTROPUB cusine

THIRD COURSE

Kale & Risotto BallsTwo house made kale and Ploughman’s Plate Char-grilled sweet Italian risotto balls served over marinara and garnished with sausage and bratwurst served with bacon cheddar basil pesto and Parmesan cheese. potato cakes and assorted mustards for dipping.

Moon Unit A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce.

Smoked Jalapeño Corn Chowder Smoked jalapeños, poblanos, corn, potatoes, onions, garlic, vegetable stock and cream, garnished with cheddar cheese.

Chile Rellenos Roasted poblanos stuffed with jack cheese, smothered in our roasted tomato sauce and garnished with Mexican crema, served with rancho beans.

Root Beer Float Tillamook vanilla ice cream covered in Henry Weinhard’s root beer.

Sesame Ginger Salad Tender spinach, edamame, bell peppers, carrots, green onions and cashews, tossed with a sesame/ginger dressing.

Spaghetti Bolognese A rich tomato sauce featuring Italian sausage, bacon, ground beef, onions, celery, carrots and red wine. Tossed with spaghetti noodles, garnished with Parmesan cheese and served with sliced French bread.

3-course meal includes a cheese fondue, salad, and fondue entrée.

This is no week for the same old, same old.

S’Mores You know, s’mores.

$28.00

per person

HAY J’S BISTRO | 509.926.2310

$

LIBERTY LAKE

21706 E. Mission | Monday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm, Sun, 4-8pm

FIRST COURSE

SECOND COURSE

Coconut Curry Chicken Chicken skewers with curry Bistro Medallions Iron grilled with a cabernet sauce, bok choy, carrots and peppers. demi-glace, Gorgonzola-garlic mashed potatoes and grilled vegetables.

Mozzarella Cakes Pan-fried with herb breading, Parmesan Crusted Halibut Pan-seared with a marinara, basil and olive oil. lemon thyme buttercream, brown basmati rice and Goat Cheese & Fig Crostini Crostini with fig jam, grilled vegetables. goat cheese and crispy prosciutto.

Cavatappi Bolognese Classic Bolognese sauce with beef, veal, pancetta, cavatappi pasta, shaved Parmigiano-Reggiano and Pecorino Romano.

28 per person

Simple yet amazing food, hospitable service, and a wine and cocktail selection that caters to all.

AMERICAN

THIRD COURSE

cusine

Key Lime Pie Key lime filling with a graham cracker crust and whipped cream.

Chocolate Torte Creamy chocolate filling on a torte crust with whipped cream.

RESERVATIONS RECOMMENDED (509) 926-8000 • MELTINGPOT.COM VALID AT THIS LOCATION ONLY. SEE STORE FOR DETAILS.

INLANDER RESTAURANT WEEK 2015 41

HERBAL ESSENCE CAFE | 509.838.4600

$

DOWNTOWN SPOKANE

115 N. Washington | Lunch, Mon-Fri, 11am-2pm, Dinner, Mon-Sat, 5pm-close

NORTHWEST cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Hummus Dip with Tortilla Chips served with sliced avocado and tomato (gluten-free).

Signature House Salad Mixed greens tossed in a white truffle vinaigrette, toasted philberts, gorgonzola cheese and pears (gluten-free options).

Prawns over Linguine Capers, sun-dried tomatoes, garlic, white wine, a dash of cream, Parmesan and fresh basil.

Craisin-Stuffed Baked Brie Served with pear slices Herbals Caesar Salad Fresh, crisp romaine tossed and a toasted baguette. in a creamy Caesar dressing (gluten-free options).

Spinach and Artichoke Eggrolls Pan-fried and Clam Chowder Our award-winning, herb-infused topped with a chili sauce. clam chowder.

SHRIMP & GRITS

Herbed Chicken Chicken breast rolled in a mixture of fresh chopped herbs, baked, and finished with an Italian glaze. Served with sautéed vegetables and mashed potatoes (gluten-free).

Top Sirloin with a Hickory Bacon Demi-Glace Served with sautéed vegetables and mashed potatoes (gluten-free).

HILLS’ RESTAURANT AND LOUNGE | 509.747.3946

$

DOWNTOWN SPOKANE

MAKE YOUR RESERVATIONS EARLY FOR RESTAURANT WEEK

401 W. Main | Tuesday through Saturday, 11am-9:30pm, Sunday, 4- 8:30pm

28 per person

Family-owned since 1993. Spokane’s original “gastropub.” Chef David Hill creates a great menu using fresh ingredients.

a Taste of Brazil on the South Hill!

28 per person

Quiet, romantic, local chef owned/operated for nearly 15 years. Friendly, knowledgeable service, Gluten-free, vegetarian.

GASTROPUB cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Fresh California Calamari Lightly dusted with flour and quickly fried, served with cocktail sauce and garlic-stout aioli.

Soup of the Day Ask your server for today’s featured soup, made from scratch, with the freshest ingredients.

Applewood Smoked Pork Tenderloin Smoked lightly, roasted and served with creamy wild mushroom sauce, vegetables and couscous.

Scotch Egg An English tradition combining a hard- House Salad Mixed greens with tomato, cucumber, Marinated Beef Shoulder Pepper Steak Charbroiled boiled egg, seasoned pork sausage and a thin crispy mushrooms, croutons, carrots, beets, Parmesan with caramelized onions, sauce Au Poivre with vegetables breading. Served with a side of sweet hot mustard. cheese and balsamic vinaigrette dressing. and choice of roasted red garlic potatoes or jasmine rice.

Elk Sausage Another of Chef David’s recipes, served Pancetta & Artichoke Pizza Pancetta, artichoke, with sauerkraut, Triple D mustard, pickles and smoked mozzarella, fresh basil and pizza dough housemade bread. made in-house.

Fresh Dover Sole Filet w/ Tea Smoked Shrimp Pan-seared with mushroom, tomato, garlic and lemon sauce with vegetables and choice of roasted red potatoes or jasmine rice.

ITALIA TRATTORIA | 509.459.6000

$

DOWNTOWN SPOKANE

28 per person

A lively, regionally inspired Italian restaurant in historic Browne’s Addition.

144 S. Cannon | Lunch, W-F, 11:30am-2:30pm, Brunch, Sat-Sun, 9am-2pm, Dinner, Tue-Sat, 5pm-close

ITALIAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Pan-Fried Oyster Bistro Salad with arugula, spinach, egg, bacon vinaigrette, and parsley aioli.

Beef Braciole with Parmesan polenta, smoked tomato ragù and braised red chard.

Italia Tiramisu Italian trifle with mascarpone, ladyfingers and espresso.

Smoked Pork Rillettes with pickled apple, mustard Roasted Celery Root “Lasagna” layered with Apple Crisp with caramel swirled ice cream. butter, and grilled crostini. caramelized leeks, pecorino potatoes, rainbow Chocolate Budino with a cranberry biscotti. carrots, and a white truffle scented porcini sauce.

Taleggio Arancini with red pepper cream and Grilled Wild Salmon with creamy mashed beet and arugula oil. potato, frisee, and a walnut ~ gorgonzola, prosecco apple sauce.

We’re Great For Groups!

5620 S Regal, Ste || 509-919-3588 RioGrillRestaurant.com

SERVING THE FRESHEST SUSHI IN TOWN Traditional and creative sushi in an atmosphere that is far from ordinary

KNOCKADERRY IRISH BAR & GRILL | 509.241.3738 Knockaderry Irish Pub & Eatin’ House is a locally owned, eco-friendly gastropub.

DOWNTOWN SPOKANE

1011 W. Broadway | Monday through Sunday, 11am-12am

FIRST COURSE

SECOND COURSE

$

18 per person

IRISH THIRD COURSE

cusine

Scotch Egg Housemade Scotch egg: hard-boiled Bangers & Mash Banger sausage, colcannon mash Bread Pudding Apple spiced with alpine bakery egg rolled in savory sausage, then deep-fried, served with a demi-glace, candied carrots and housemade bread, topped with paddy’s devil apple caramel and with a sweet and spicy mustard. soda bread. vanilla ice cream.

EXTENSIVE MENU

1927 W. riverstone dr. | cda

208.667.6389 | uglyfishasian.com

42 INLANDER RESTAURANT WEEK 2015

ORDER ONLINE!

Skink Soup Smoked whitefish, potatoes, onions and sweet peas.

Shepherd Pie Anderson farm lamb braised in Flourless Chocolate Cake Topped with homemade Guinness and red wine, topped with colcannon mash. whipped cream |gf|

House Salad Served with your choice of dressing.

Dublin Reuben Housemade corned beef, sauerkraut, Thousand Island, Swiss and Gorgonzola on marbled rye bread.

Guinness Chocolate Cupcake With salted caramel sauce

LAGUNA CAFE | 509.448.0887

$

SOUTH SPOKANE

4304 S. Regal | Mon.-Thurs.11AM-9PM, Fri./Sat.11AM-10PM Sun.11AM-8PM

28 per person

Laguna Cafe, in our 8th year, owners Dan & Debbie invite you to dinner inspired by family recipes & travels, adventure starts here.

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Shrimp Remoulade New Orleans remoulade from years living in “THE BIG EASY” Part France, part Cajun/Creole and you get Shrimp Remoulade.Take chilled shrimp, house made remoulade, that creamy tangy delight, dip, pop in mouth, repeat!

Sicilian Carbonara A tribute to Grandparents who came from Siciliy in 1890. Extra virgin olive oil,herbs, spices tossed with linguini, add diced grilled chicken, red bell pepper, roma tomato, bacon, onion and pecorino romano.

Add Shrimp $5.

Cup of our Lobster & Crab Bisque Our own Lobster & Crab Bisque, a creamy bisque, add lobster, sweet blue crab, spill sherry into the pot and you are on your way to “delight”, a suburb of Spokane located on the South Hill.

Bananas Foster 1951, New Orleans, bananas off the docks for America and the Brennan family chef creates a world famous dish. Carmelized bananas, in warm sauce of banana liqueur,cinnamon,brown sugar & butter over premium vanilla ice cream, add dark rum & flame, oh my!

Taste liquid velvet?

Steak & Shrimp Filet mignon with grilled shrimp, baked potato,fresh veggies. Extra hungry, add a filet medallion Key Lime Pie Classic from the South, pale yellow, never green! It takes 30 tiny Key Limes to make one pie.Subtle for$5. Problem solved! citrus taste that slowly builds, you get one day closer to Shrimp Etouffee Shrimp in a mixture that will take you SPRING with each bite.

Classic Ceasar Salad Natural fresh Romaine, no preservatives, imported shaved aged parmesan, house made croutons, tossed in original Ceasar dressing.

to New Orleans,the purest spices & ingredients over a bed of rice. Taste only the spices from New Oleans can deliver. d.

We lived there,see you on the bayou my friend.

$

1004 S. Perry | Tuesday through Saturday, 11am-2am, Sun-Mon, 11am-midnight

18 per person

The Lantern Tap House offers craft beers, wine, craft cocktails and scratch-made food. Your neighborhood tap house!

cusine

SECOND COURSE

THIRD COURSE

Cup of Soup Our soon to be famous, Beer cheese soup (vegetable) or housemade chili.

Spicy Sausage Sandwich Spicy sausage with sautéed peppers, onions and stone ground mustard, with an ale reduction.

Salted Caramel Brownie Sundae

Elk Burger Elk patty with housemade smoked onion jam and ale mustard, lettuce and tomato, served with fries.

Peanut Butter Pie with chocolate cookie crust and topped with a rich ganache.

Bourbon Caramel Apple Crisp

Penne Puttanesca Pasta Spicy tomato sauce with garlic, olives, and capers, with choice of chicken sausage, or vegetarian. Served with garlic bread.

2727 LincolnS. Mt. Vernon # Heig 5 509.473hts, Spokane .9766

LATAH BISTRO | 509.838.8338

$

28 per person

Delicious, local, fresh, creative and friendly. Our food is fancy, but your pants don’t have to be.

SOUTH SPOKANE

e. ific AvSpokane W Pac 1931 Addition7,3 e’s 3-19 Brown 509-36

AMERICAN

FIRST COURSE

Side Salad Choose from Greek, Caesar, or house salad.

"EVERY NEIGHBORHOOD SHOULD BE SO LUCKY!"

Chocolate Tort Rich dark chocolate from Switzerland, need I say more?

LANTERN TAP HOUSE | 509.315.9531 SOUTH SPOKANE

Visit any of our pubs and see why people say

4241 S. Cheney-Spokane Rd, Suite C | Monday through Saturday, 11:30am-10pm, Sun, 9am-10pm

BISTRO cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Apple & Cheddar Salad Bibb lettuce with aged white cheddar, pecans and a Dijon vinaigrette.

Grilled Pork Loin served with mashed sweet potatoes, winter slaw and apple preserves.

Chocolate Chili Muffins Fourless, tiny, melt-inyour-mouth chocolate brownie bites with a hint of Mayan spice.

Bistro Salad Organic greens, with Gorgonzola, figs, Beef Daube Beef slowly braised in red wine, served Pumpkin Bread Pudding with a bourbon syrup toasted almonds and a balsamic vinaigrette. on pappardelle with gremolata and Parmesan. and a cinnamon whipped cream.

Caesar Salad Housemade Caesar dressing and a Sauteed Wild Shrimp Chile-dusted, then sauteed crisp cheese crouton. with sliced garlic and lime, seared greens and served English Toffee Pudding espresso, dates, chocolate and vanilla ice cream with a lemongrass rice cake.

n St. 1414 N Hamiltoag Logan/Gonz a 509-368-9087

FOR MORE INFO AND TO SEE OUR WEEKLY SPECIALS GO TO

WWW.WEDONTHAVEONE.COM

LEGENDS OF FIRE

at NORTHERN QUEST RESORT & CASINO

| 509.242.7000

The only premium cigar lounge in the region, featuring fine cigars, fine food, fine spirits and an atmosphere to match.

AIRWAY HEIGHTS

100 N. Hayford Rd. | Monday-Thursday: 4pm-midnight, Fri, 4pm-2am, Sat, 1pm-2am, Sun, 1pm-midnight

$

28 per person

AMERICAN

SECOND COURSE

THIRD COURSE

Whiskey Flight Three Manager’s selections - all 15 year

Knockout Toro This carefully selected blend produces rich, earthy smoke with hints of dark chocolate, nuts and a spicy pepper finish.

Charcuterie Sampler Genoa salami, prosciutto, hot capicola, Parmesan-Reggiano, imported Kalamata olives, marinated peppadew and garlic grilled crostini.

Casual fine dining Gourmet food made from scratch daily Lunch 11-3 Happy Hour 3-5 Dinner 4-Close Closed

Mon-Sat Mon-Sat Mon-Sat Sundays

HOURS:

262 Revere This cigar represents a bold new wave Pulled Pork Sliders Applewood house-smoked pork in the cigar industry. As cigars get bolder, more flavorful and complex, the 262 Revere is at the front shoulder, EPIC bourbon BBQ sauce, horsey jalapeño slaw and pickle chips. of the pack.

Rocky Patel Gary Sheffield Long filler tobaccos from Honduras and Nicaragua encapsulated in a dark, oily Habano-seed wrapper. This medium-tofull-bodied cigar is a masterful example of what a true artisan cigar should taste like.

KITCHEN + BAR

cusine

FIRST COURSE

Small Batch Bourbon Flight Enjoy a flight of Bakers, Bookers, Basil Hayden’s and Knob Creek small batch collections.

CorkHouse

1400 N Meadowwood Ln | Liberty Lake | 922-4210 | corkhouse.net Like us on Facebook for upcoming events & daily specials!

INLANDER RESTAURANT WEEK 2015 43

LONGHORN BBQ AIRWAY HEIGHTS

(AIRWAY HEIGHTS)

| 509.838.8372

(SPOKANE VALLEY)

| 509.924.9600

BARBECUE

$

PROUD PARTICIPANT OF

RESTAURANT WEEK

2315 N. Argonne | Daily, 11am to 9pm

18 per person

Spokane’s very own traditional Southern pit-style barbecue for almost 60 years! Great food, great fun and great family!

SPOKANE VALLEY

18 per person

7611 Sunset Hwy. | Tuesday through Saturday, 6:30am-9pm Sunday through Monday, 6:30am-8pm

LONGHORN BBQ

$

BARBECUE

FIRST COURSE

SECOND COURSE

THIRD COURSE

Tossed Green Salad Tossed green salad with your choice of dressing.

BBQ Platter Our famous barbecue ribs, brisket and German sausage. Comes complete with barbecue beans and your choice of side.

Hot Fudge Brownie Sundae Rich brownie topped with vanilla soft-serve ice cream, drizzled with hot fudge.

Fire Roasted New York Loin 12-oz. New York loin steak glazed with our fire-roasted barbecue sauce, topped with sautéed tomatoes and bacon.

Served with your choice of side.

Grandma’s Bread Pudding Just like grandma used to make it.

Soup Daily soup special.

PASSION, VISION & EXPERTISE TO PROVIDE THE ULTIMATE DINING EXPERIENCE

Apple Pie à la Mode Northwest tradition done right. Drizzled with our homemade caramel sauce.

DINNER MON-THU 3PM-CLOSE FRI-SAT 4PM-CLOSE

MAKE YOUR RESERVATIONS TODAY! 1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM

InlanderRestaurantWeek.com Check out our updated 2015 website. Find menus by location, search by cuisine. All the time.

LUIGI’S | 509.624.5226

$

DOWNTOWN SPOKANE

245 W. Main | Mon, 11am-9pm, Tue-Thu, 11am-10pm, Fri, 11am-11pm, Sat, 4-11pm, Sun, 4-9pm

ITALIAN cusine

FIRST COURSE

SECOND COURSE

Sautéed Walleye Cheeks A member of the Perch family and hard to find Northwest delicacy served in a light Caper Piccata sauce.

Linguine with Clams Chopped sea clams sauteed Spumoni Ice Cream A classic combination of with olive oil, garlic, herbs, white wine, and clam chocolate, cherry and pistachio. juice. Choose between white wine, red clam sauce, or Tortoni Ice Cream Homemade vanilla ice cream creamy clam sauce. infused with amaretto, maraschino cherries, Chicken Piccata Tender chicken breast sauteed bittersweet chocolate and almonds. with shallots, garlic, mushrooms, capers, white wine, butter and fresh lemon. Served with a side of Tiramisu Pound cake dipped in coffee, layered with whipped cream, sugar and mascarpone cheese, spaghetti with garlic butter. flavored with cocoa.

Broccoli and Radiatore Alfredo Broccoli, mushrooms, artichoke hearts, black olives and radiatore pasta sautéed in our classic Alfredo sauce.

Caprese Salad Fresh tomatoes, fresh mozzarella, basil, balsamic reduction, extra virgin olive oil and crostini toast.

Antipasto Fresh mozzarella, caper berries, roasted red peppers, marinated mushrooms, marinated artichokes, Toscano salami and prosciutto served with crostini toast.

THIRD COURSE

LUNA | 509.448.2383

$

SOUTH SPOKANE

5620 S. Perry | Monday through Friday, 11am-close, Sat-Sun, 9am-close

FIRST COURSE

SECOND COURSE

28 per person

Spokane’s No. 1 restaurant and only 3-star dining, according to Northwest Best Places.

NORTHWEST THIRD COURSE

cusine

Beef Heart Tartare served with truffle-cured egg Braised Pork Cheek celeriac purée, mustard yolk, fried beef tendon, horseradish and microgreens. greens and braising jus.

Chocolate Cake foie gras ice cream with bacon powder and caramel apple.

House Cured Duck Prosciutto arugula pistou, soubise, white balsamic reduction and red-wine currants.

Sauteed Chickpeas lacinato kale, Mama Lil’s goat horn peppers, romesco and manchego.

House Made Gelato pistachio, pomegranate and blood orange.

Braised Oxtail horseradish gnocchi, smoked portabella, Brussels sprouts and Pecorino.

Panna cotta almond tuile, mint mascarpone and strawberry curd.

Frisée Salad poached egg, roasted beets, truffle chèvre and crispy shallots.

44 INLANDER RESTAURANT WEEK 2015

28 per person

Located in beautiful downtown Spokane, a few blocks from great shopping and one of the most picturesque city parks in America.

MACKENZIE RIVER PIZZA, GRILL & PUB | 208.772.5111 COEUR D’ALENE

405 W. Canfield | Sunday through Thursday, 11am-9pm, Fri-Sat, 11am-10 pm

818 W. Riverside, Suite A | Tue-Thu, 11am- 8 pm, Fri, 11am- 9pm, Sat, noon-9 pm, closed Sun-Mon

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.413.1043 NORTH SPOKANE

9225 N. Nevada | Sunday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm

per person

$

18

AMERICAN

$

18 per person

$

SOUTH SPOKANE

2910 E. 57th, Suite E | Sunday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm

FIRST COURSE

SECOND COURSE

18 per person

Featuring an incredible array of delectable dishes, always flavorful, fresh and served up in heaping portions.

AMERICAN

THIRD COURSE

Kentucky Bourbon Bites Bourbon-soaked pound cake deep-fried and dusted with powdered sugar.

Served with caramel bourbon and raspberry dipping sauces.

$

PHAD THAI NOODLES

RED CURRY

18 per person

A full-service café bistro. Homemade dishes you crave with a local flair.

SOUTH SPOKANE 2808 E. 29th | Daily, 11am-9pm

BISTRO cusine

THIRD COURSE

Garden Salad Fresh spring greens tossed in one of our homemade dressings.

Chipotle Huckleberry-Glazed Pork Tenderloin Pumpkin Bread Pudding 6-oz. pork tenderloin, grilled and sliced, drizzled with glaze compote. Served with homemade applesauce Crème Brûlée Soup du Jour Our famous butternut squash soup or and red mashed potatoes.

White Chocolate Raspberry Cheesecake our daily soup special.

Ahi Tuna 6-oz. ahi tuna encrusted and seared in black and white sesame seeds, topped with a sweet and savory Asian salsa. Served with a side of white rice.

Dine ly Regular ! & Save

Join our Loyalty Club to SAVE 10%and get FREE items!

Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)

Shrimp Carbonara Shrimp, bacon, onions, fresh basil and Parmesan tossed with linguini in a creamy, egg-based sauce. Topped with fresh tomatoes and basil.

South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)

thaibamboorestaurant.com

MANITO TAP HOUSE | 509.279.2671

$

28 per person

A locally owned, eco-friendly gastropub.

SOUTH SPOKANE

All 4 Locations Participating

GOLDEN CASHEW NUT

MAGGIE’S SOUTH HILL GRILL | 509.536.4745 SECOND COURSE

Join us for Inlander Restaurant Week

Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce.

Lemon Chicken Grilled chicken breast with broccoli, carrots, yellow squash and a light lemon sauce over linguine.

FIRST COURSE

We’re here for you

per person

AMERICAN

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.315.9466

House Salad Fresh greens, diced pears and crunchy Baja Fish Tacos Two flour tortillas with spicy grilled grape nuts with your choice of dressing. or breaded cod fillets, pineapple salsa, shredded lettuce and avocado sour cream. Served with blue House Caesar Romaine, shredded Parmesan tortilla chips and house salsa. and seasoned croutons tossed in Caesar dressing.

Italian Sausage Lasagna Ricotta, mozzarella Anchovies by request. and Parmesan cheeses layered with spicy sausage, Soup of the Day Signature soup made from spinach and fresh basil, topped with Italian meat scratch daily. sauce.

18

AMERICAN

MACKENZIE RIVER PIZZA, GRILL & PUB | 509.315.4447 DOWNTOWN SPOKANE

$

3011 S. Grand | Sunday through Thursday, 11am-11pm; Fri-Sat, 11am-2am

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Country Pâté served with dill and red-pepper pickles, kumquat marmalade and grilled bread.

Bacon Chop Barbecued bone-in bacon, malted hush puppies, fennel and kale slaw.

Buttermilk Doughnuts Fresh fried with pomegranate jelly and powdered sugar.

Scotch Egg Grilled link sausage, soft poached egg, pickled fennel and grain mustard.

Fish & Chips Tempura halibut, vinegar salt fries and malt aioli.

Bread Pudding Orange bread pudding served with whipped chocolate.

Mini Taco Smoked beef tongue, green apple verde and radish slaw.

Beef Cheek Mole served with popped fried rice and Deep Fried Ice Cream Raspberry-filled Tres Leche refried barley. fried ice cream.

1401 N. 4th St. CdA, ID // 208-664-2718 MON: Closed thru May 4th // TUES-THURS: 11:30 - 9 // FRI: 11:30 - 10 // SAT: 4 - 10

INLANDER RESTAURANT WEEK 2015 45

MAX AT MIRABEAU | 509.924.9000

$

28 per person

Breakfast, lunch, dinner, late night. Voted Valley’s Best Brunch: Benedicts, waffles, bellinis, mimosas and Harvey Wallbangers.

SPOKANE VALLEY 1100 N. Sullivan | Monday through Thursday, 6am-1am, Fri-Sat, 6am-2am, Sun, 6am-midnight FIRST COURSE

SECOND COURSE

THIRD COURSE

French Onion Soup sweet red & white onion, leeks, sherry, crostini, Gruyère.

Three Cheese & Prosciutto Stuffed Chicken provolone, Gruyère, cambozola, wild rice & butternut pilaf, savory jus.

Cinnamon Fried Banana Sundae crisp tortilla shell, vanilla ice cream, caramel & chocolate.

Iceberg Wedge Tokyo Spiced Ahi Tuna smokey garlic blue, ripe tomato, green onion, bacon. seared rare, spice rub, yakisoba noodles, wasabi crème.

Hummus & Chili Grilled Pita Pork Tenderloin Spanakopita tahini-chickpea paste, marinated red peppers, seared pork phyllo wrap, spinach & feta, roasted garlic. creamy polenta, shaved brussels sprouts.

FUSION cusine

Bread Pudding hot caramel & vanilla bean bourbon sauce.

Chocolate Decadence Chocolate, chocolate & a little more chocolate

MELTING POT | 509.926.8000

$

DOWNTOWN SPOKANE

707 W. Main | Monday through Thursday, 4-9pm, Fri-Sat, 4-10pm, Sun, 4-9pm

FIRST COURSE

RUSTY MOOSE W 9105 US 2 • SPOKANE WA • 747-5579 SEE OUR WEBSITE FOR FULL MENU RUSTYMOOSESPOKANE.COM

SECOND COURSE

EUROPEAN cusine

THIRD COURSE

Buffalo Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Gorgonzola cheeses, white wine, sherry, shallots and Frank’s RedHot Buffalo Wing Sauce.

California Baby salad greens, Roma tomatoes, Meat Lover’s Filet mignon, Old Bay chicken, candied pecans and Gorgonzola with raspberry black teriyaki-marinated sirloin, andouille sausage walnut vinaigrette.

The Coastal Sesame-crusted ahi tuna, Atlantic The Melting Pot House Romaine-iceberg mix, salmon, Pacific white shrimp, lobster ravioli.

Classic Alpine Cheese Fondue White wine and cheddar, egg, tomatoes, croutons with peppercorn The Vegetarian Thai peanut-marinated tofu, garlic with aged Gruyère, Raclette and fontina ranch dressing or house dressing. asparagus, spinach and artichoke ravioli, wild cheeses with fresh lemon juice and nutmeg.

Caesar Romaine lettuce, Parmesan cheese, croutons mushroom sacchetti, artichoke hearts.

Green Goddess Cheddar Cheese Fondue Lager and Parmesan-encrusted pine nuts, tossed with beer, garlic and our Green Goddess, with our cheddar Caesar dressing. and Swiss cheese blend and black pepper.

MUSTARD SEED | 509.483.1500

$

NORTH SPOKANE

4750 N. Division | Monday through Thursday, 11am-9pm, Fri-Sat,11am-10pm, Sun, noon-8pm THIRD COURSE

Green Beans Spicy Thai-style green beans sautéed in a soy-sauce glaze with chopped garlic and chilli paste.

Halibut Osaka Halibut sautéed in ginger sauce and Chocolate Decadence If you love chocolate, this is fresh lemons. Served with a tangy mustard sauce. the one to choose! Gluten-free.

May substitute chicken, tofu, or shrimp (can be Brownie Sundae Two chocolate fudge brownies, modified for gluten-free). warmed and served with vanilla ice cream.

Singapore Beef with Broccoli Strips of top sirloin cooked on the grill in a savory black pepper, butter Lemon Bar with Raspberry Sorbet Lemon bar topped with powdered sugar, served with a light and garlic sauce, mixed with broccoli. raspberry sorbet.

Teriyaki Salmon Caesar Salad Thai version of the Caesar salad with teriyaki grilled salmon (can be modified to gluten-free).

NO-LI BREWHOUSE | 509.242.2739

$

DOWNTOWN SPOKANE

1003 E. Trent #170 | Monday through Thursday, 11am-10pm, Fri-Sat, 11am-11pm, Sun, 11am-9pm

FIRST COURSE

916 W. 2nd Ave. Spokane, WA

wildsagebistro.com 46 INLANDER RESTAURANT WEEK 2015

SECOND COURSE

No-Li Bacon with Empire #8 Session IPA blueberry No-Li Chili “Frito Pie” Spin Cycle Ale tri-tip chili mustard and toasted almond slaw. layered on tortilla chips and avocado salsa.

Handmade Pretzel Knots with hop-smoked peanut butter.

Pork Tacos Spin Cycle Ale-braised pork shoulder, roasted corn salsa and cilantro sour cream.

Brewer’s Wings with Amber Ale chipotle honey glaze.

Pork Chop Mosh Pit Tart Cherry Ale-brined, handcut pork chop served with green garbanzo bean succotash and Mosh Pit Tart Cherry Ale barbecue sauce.

18 per person

An internationally award-winning brewery, crafting Spokane-style beers with No Boundaries.

Open daily at 4pm

cusine

SECOND COURSE

Spinach & Artichoke Dip Rangoons Deep fried rangoons filled with a spinach and artichoke dip.

509.456.7575

ASIAN

FIRST COURSE

Gyozas (Japanese Potstickers) Chicken and vegetable filled dumplings.

Call for Restaurant Week reservations

28 per person

Our Asian-style dishes are prepared with fresh vegetables and lean meats. Our vegetables and meats are cut fresh daily.

comfortable fine dining

28 per person

Whether you’re celebrating a birthday, anniversary, date night or celebrating with a group, it’s perfect for any occasion.

GASTROPUB

THIRD COURSE

cusine

Rise & Grind Crème Brûlée Rise & Grind coffee stout infused, housemade custard with a caramelized sugar crust.

Spiced Brownie Wrecking Ball Imperial Stout ice cream on top of a house baked Ghirardelli chocolate brownies infused with cayenne pepper.

No-Li S’mores Wrecking Ball Imperial Stout graham craker ice cream, marshmallow creme, chocolate sauce and ”campfire smoke.”

O’DOHERTY’S IRISH GRILLE | 509.747.0322

$

DOWNTOWN SPOKANE

18 per person

Spokane’s favorite Irish pub for 22 years! Serving Irish fare and American classics. Try one of our 14 beers on tap!

525 W. Spokane Falls Blvd. | Daily, 11:30am-close

FIRST COURSE

SECOND COURSE

IRISH

3 COURSES, $18 PER PERSON

cusine

THIRD COURSE

Patty’s Scottish Egg A hard-boiled egg, wrapped in Hooligan & Hannigan Our most popular sandwich Bread Pudding Served warm with a sweet Galwaysausage and fried till crispy. for 22 years! Slow cooked corned beef, sauerkraut, style Irish Mist liqueur sauce. and Swiss cheese piled high on grilled dark rye bread Cup of Soup Ask about the soup of the day!

Chocolate Lover’s Brownie Warmed and drizzled smothered in homemade Thousand Island sauce. with dark chocolate sauce.

Side green salad Mixed greens served with Fish and Chips Guinness beer-battered fish fillet, Apple Crisp Warm cinnamon apples topped with an croutons and your choice of dressings. fried till crispy and served over our delicious steak fries. Comes with homemade tartar sauce and a side oat-and-brown-sugar crumble. of coleslaw.

APPETIZER (CHOOSE ONE) SWEET & SPICY EDAMAME – Thai Ginger sea salt SALT & PEPPER CALAMARI – Sriracha aioli

ENTRÉE (CHOOSE ONE) SPICY SZECHWAN CHICKEN STIR FRY – Onion, broccoli, carrot, pepper, mushroom and edamame in a spicy ginger garlic sauce served with steamed rice

Shepherd’s Pie Ground beef, garden peas, and onions in a seasoned brown gravy and topped with creamy mashed potatoes and cheese.

OVAL OFFICE | 208.777.2102

$

28 per person

A quaint, romantic restaurant that serves Northwest cuisine with a foreign flair.

POST FALLS

FOOD FIT FOR AN EMPEROR.

620 N. Spokane | Daily, 3-6pm and 9-11pm

MEDITERRANEAN

BEEF LO MEIN – Thick egg noodles with carrot, onion, bean sprout, cabbage, mushroom, bamboo shoot, baby corn, zucchini and water chestnut in garlic oyster sauce SWEET & SOUR PORK – Tangy sweet and sour sauce with pineapple, pepper and sesame seed served with steamed rice

cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Calamari Lightly fried and served with delicious caper sauce for dipping.

Naughty Sea Bass Marinated Chilean sea bass drizzled with caramelized Frangelico walnut glaze.

Coffee Crème Brûlée Rich coffee flavor, creamy custard and a crunchy sugar top.

Shannon salad Chopped kale, Brussels sprouts, red onion and almonds, tossed in a zesty mustard dressing and topped with shaved Parmesan cheese.

Will Barron Steak This flavorful rib-eye steak is grilled to perfection and served with our creamy peppercorn steak sauce.

DESSERT COCONUT ICE CREAM – Caramel drizzle, toasted coconut

N ORTHERN QUE ST.C OM 87 7.87 1.67 7 2 1 0 0 H AY F OR D R D.

PALM COURT GRILL | 509.789.6848

$

DOWNTOWN SPOKANE

28 per person

Continuing to serve the highest-quality food at a price that makes fine dining accessible to all.

10 S. Post | Daily, 5-9pm

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Spinach Salad with Warm Brie Salinas baby spinach with lime-mint dressing, toasted almonds and strawberries.

Blackened Hawaiian Mahi-Mahi Cajun-crusted mahi-mahi with jasmine rice, roasted tomato sauce and lime sour cream.

Mango Sorbet served with raspberry coulis, fresh berries and mint.

Alaska Salmon Crostini Applewood smoked sockeye, diced cucumber, tomato, chive and dill sour cream.

Applewood Smoked Filet Grilled USDA Prime tenderloin with roasted rosemary Yukon potatoes, tomato horseradish relish, and balsamic reduction.

Tomato Basil Bisque San Marzano tomatoes with basil cream.

Grilled Pacific Ocean Seafood Brochette Sockeye salmon, scallops, and prawns basted with applewood-smoked, hazelnut-butter green beans and garlic mashed potatoes.

Pumpkin Cheesecake with a cinnamon and nutmeg zabaglione.

Chocolate Hazelnut Mouse Callebaut Belgian chocolate with Oregon hazelnuts and Frangelico.

Voted “Best Italian” year after year!

JOIN US FOR RESTAURANT WEEK! POST STREET ALE HOUSE | 509.789.6900

$

DOWNTOWN SPOKANE FIRST COURSE

1 N. Post | Daily, 5pm-close SECOND COURSE

Palate Cleanser Choose a three-sampler draft beer Drunken Clams Clams steamed in a lager broth flight, a pint from one of our featured local breweries with red onions, capers, chili flakes and garlic. or a glass of Arbor Crest wine.

Gorgonzola Salad Leafy green spring mix tossed Whiskey Starters Start your meal with your choice with Gorgonzola vinaigrette, Craisins, candied of a three-sampler flight of whiskey. pecans, sliced pears and topped with red onions and gorgonzola cheese.

Fried Oysters Large oysters lightly breaded and fried, served with chili aioli and cole slaw.

18 per person

Designed with casual family dining and classic comfort food in mind.

AMERICAN THIRD COURSE

cusine

Asian-Style Osso Bucco Slow-cooked Coco Porter Ale Osso Bucco served on herbed rice, seared bok choy with ginger citrus glazed vegetables.

BBQ Baby Back Ribs Tender pork ribs housesmoked daily, served with fries and coleslaw.

CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS

Black & Bleu Beef Medallions Blackened beef steak medallions with a Gorgonzola cream sauce, herb-roasted red potatoes and buttered broccoli.

gluten free options available SPOKANE • (509) 484-4500

tomatostreet.com INLANDER RESTAURANT WEEK 2015 47

REMINGTON’S AT RAMADA | 509.838.5211

$

AIRWAY HEIGHTS

8909 Airport Dr. | Daily, 5-10pm

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Signature Side Salad Crisp Arcadian greens & fresh spinach tossed with honey-citrus vinaigrette, topped with crumbled goat cheese, dried cranberries & candied pecans.

Apple Dijon French Pork Chops Two seasoned, pan-seared bone-in pork chops deglazed with brandy, finished with dijon mustard and ovenroasted with Washington apples & red potatoes.

Huckleberry Crème Brûlée Washington huckleberries folded into a creamy custard & finished with a carmalized sugar.

Baked Bruschetta Sliced, garlic-grilled herb Fontana bread topped with fresh Roma tomato, basil, roasted garlic-infused olive oil, mozzarella & Parmesan cheese, drizzled with sweet balsamic vinegar syrup.

Sirloin Medallions 8-oz. sirloin sliced into tender medallions, finished with lobster Béarnaise, served with our signature chive and roasted garlic mashed potatoes and chef’s vegetable du jour.

Sriracha Crab Cake A delicate pan of fried blue crab cake nestled on a bed of wilted spinach, served with Sriracha aioli.

Salted Caramel Cannoli An Italian classic with a modern twist.

Mango Fruit Sorbet Champagne Float Light and delicious!

Marion Blackberry Duck Citrus-marinated, pan-seared duck breast atop wild rice pilaf, finished with sweet balsamic marion blackberry butter sauce.

Served with chef’s vegetable du jour.

RIO GRILL BRAZILIAN STEAKHOUSE | 509.919.3588

$

SOUTH SPOKANE

5620 S. Regal | Monday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm, closed Sunday

FIRST COURSE

SECOND COURSE

Organic Corn Crepes Organic corn crepes filled Full Churrasco Dinner All you can eat madewith slow-roasted BBQ pork and finished with crème from-scratch side items. Tableside carved skewers fraîche and cilantro. including New York steak, tri-tip, top sirloin, Australian lamb, chimichurri steak, Asian pork, spicy Brazilian Ceviche Citrus-marinated fish with fresh pork, garlic chicken, chimichurri chicken. herbs and red onion in English cucumber cups.

STEAKHOUSE cusine

THIRD COURSE

Belgian Chocolate Mousse Belgian milk chocolate mousse in Belgian white chocolate tulip shell with chocolate hazelnut cookie.

Caramelized Bosch Pear and Walnut Grand Marnier and dark rum, orange caramelized Bosch pear and walnuts in a phyllo dough shell, topped with fresh whipped cream and nutmeg.

RIPPLES RIVERSIDE GRILL | 509.323.2577

$

DOWNTOWN SPOKANE

700 N. Division | Daily dinner, 4-10pm SECOND COURSE

Italian Stuffed Mushrooms Fresh button Chicken Breast Florentine Chicken breast filled mushrooms stuffed with Italian sausage and cheese. with spinach and mushrooms topped with a smoked Gouda cheese sauce.

Pasta Carbonara Farfalle Bow-tie pasta tossed Carved Rib Roast Beef rib roast carved English with bacon, Alfredo sauce and white wine. style with horseradish and potatoes.

Smoked Salmon Sticks Fried salmon sticks served Shrimp and Crab Thermidore Shrimp and crab with cucumber wasabi dipping sauce. sautéed with white wine and mushrooms over fresh garden vegetables topped with herbed Parmesan cheese.

AMERICAN cusine

THIRD COURSE

Crème Brûlée Classic crème brûlée with a touch of brandy.

Cherries Jubilee Dark cherries flambé over vanilla ice cream.

Spiced Fruit Crepes Flambéed fresh fruit with cinnamon and marsala over French crepes.

ROCK CITY GRILL | 509.455.4400

$

Spokane’s most creative restaurant, featuring nontraditional Italian food and American favorites.

DOWNTOWN SPOKANE

18 per person

The rolling river provides the perfect ambiance to sip a glass of wine while dining in Spokane on inspired American cuisine.

FIRST COURSE

28 per person

All-you-can-eat meats: New York steak, tri-tip, top sirloin, Australian lamb and more carved table side. Scratch-made sides.

808 West Main #106 | Sunday through Thursday, 4-9pm; Fri-Sat, 4-9:30pm

18 per person

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

House Salad Fresh spring mix, apples, red onions and feta with a maple vinaigrette.

Greek Chicken Tender chicken breast with garlic, Kalamata olives, sun-dried tomato, artichoke and pesto over angel hair pasta with fresh tomato and feta cheese.

New York-Style Cheesecake Strawberry purée and chocolate sauce.

Calamari Lightly dusted, fried and served with a spicy Cajun aioli.

Thai Pasta Angel hair pasta with our famous Thai peanut sauce, marinated chicken, mushrooms, julienned carrots, green onions and bean sprouts.

Whiskey Steak 8-oz. New York and the famous Jack Daniel’s whiskey sauce with Asiago potatoes au gratin.

48 INLANDER RESTAURANT WEEK 2015

28 per person

Floor-to-ceiling views of the Spokane airport; you’ll find locally grown and produced products throughout our entire menu.

Deep-Fried Ice Cream Coconut breaded and fried French vanilla ice cream with whipped cream and raspberry sauce.

RUSTY MOOSE | 509.747.5579

$

AIRWAY HEIGHTS

18 per person

A casual dining experience featuring Northwest-inspired food in a cozy, rustic lodge setting.

W. 9105 State Rt. 2 | Sunday through Thursday, 11am-9pm, Fri-Sat, 11am-10pm

NORTHWEST cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Fried Mozzarella Fried pizza dough, fresh melted mozzarella and served with dipping sauces.

Lodge Venison Burger Ground venison served with smoked Gouda, chef’s bacon jam, fried onions, greens, burgundy sage aioli, sesame brioche bun and choice of side.

Lilac City Cheesecake Martini featuring 21 Window locally distilled Vodka, chocolate, huckleberry extract, cream and graham crust.

Thai Chicken Satay Chicken skewers served with coconut curry Thai peanut sauce and cilantro-lime slaw (gluten-free).

Prime Rib Dip Shaved prime rib served with Fontina cheese, garlic aioli, brioche roll, au jus and Marksman Martini Aperitif Amaro Italian liqueur, a choice of side. bourbon and amaretto.

Clams Linguine Clams served with linguiça, tomatoes, red onion, white wine garlic sauce and tossed in linguine. Topped with Parmesan and cilantro.

Chocolate Chip Cookie Baked fresh, served with vanilla bean ice cream, and topped with caramel and hot fudge.

Gingerbread Bread Pudding Classic gingerbread baked in traditional custard pudding, whipped cream, caramel drizzle.

SAFARI ROOM | 509.789.6800

$

111 S. Post | Daily, 5-9pm

28

NORTHWEST cusine

FIRST COURSE

SECOND COURSE

Soup of the Day Daily creation from our culinary team.

Grilled Filet USDA Prime tenderloin with cream Baked Apple Crisp Served warm with vanilla bean cheese mashed potatoes, red wine, peppercorn sauce ice cream. and petit green beans.

Dessert Shooters A choice of two of our miniPan-Seared Alaskan Scallops Alaskan scallops dessert shooters. pan-seared with a butternut squash and fennel caponata barrel-aged balsamic reduction.

Roasted Beet Salad Arugula with roasted beets, fresh goat cheese and toasted walnuts and housemade lemon poppyseed vinaigrette.

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per person

It doesn’t take an explorer to seek out the aptly named Safari Room amid the exotic zebra-print furniture and great food.

DOWNTOWN SPOKANE

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THIRD COURSE

Prime Pork Chop Pan-seared, center-cut pork ribeye with oyster mushrooms, herb-roasted fingerling potatoes and a mushroom-marsala sauce.

R��������� W��� S������ featured special:

First Course Blood Orange Salad with walnuts, prosciutto chips and arugula Second Course Mahi-Mahi rubbed with hibachi spices and seared with a pineapple-mango glaze Third Course Tiramisu

SANTÉ RESTAURANT & CHARCUTERIE | 509.315.4613

$

404 W. Main | Daily: Breakfast and lunch, 9am-3pm, social hour, 3-5pm, Dinner, 5pm-close

EUROPEAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Chicken Liver Pâté Pickled winter vegetables, Common Crumb baguette served with garlic aïoli.

Chicken Roulade served with polenta, marsala beurre, capers and romanesco.

Chocolate Mousse Cherry fluid gel, yogurt parfait and almonds.

Braised Elk Pasta served with onions, Swiss chard, Pork Tenderloin served with onion, cranberry and and mushrooms. purple fingerling potatoes.

Salami Raviolo served with tomato ragoût, basil and balsamic.

Salmon Roulade served with watercress risotto, honey butter sauce, black pepper and Santé mustard.

28.00 per person

per person

European preparation techniques, local ingredients. Breakfast through late night. Wine, beer, espresso, cocktails.

DOWNTOWN SPOKANE

28

Apple Galette with rum ice cream Common Crumb Bread Pudding with a caramel drizzle and Santé vanilla ice cream.

159 S. Lincoln | 509.777.3900 steamplantspokane.com We’ll pay for your parking in our lot ½ block N. on Lincoln while you dine!

SARANAC PUBLIC HOUSE | 509.473.9455

$

Vegan, vegetarian and gluten-free friendly, we make almost everything on our menu in-house, from scratch, daily.

DOWNTOWN SPOKANE

21 W. Main | Daily, 11 am-close

18 per person

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Roasted Butternut Squash Soup Made with Olive oil, onion, celery, carrot, vegetable stock, organic butternut squash, kosher salt, white pepper, cinnamon & nutmeg (vegan, gluten-free).

Chinese Barbecued Pork Citrus Salad Organic spring mix, grapefruit, yellow bell pepper, fried wonton, toasted almond, house-cured barbecued pork loin and cumin vinaigrette.

Vegan Cannoli Fried pastry dough, vegan ricotta, shaved chocolate, walnuts and candied orange rind.

Smoked Trout Dip House-smoked Idaho trout, cream cheese, horseradish and red onion with capers, dill and toast points.

Linguiça Sausage Plate A Portuguese sausage of garlic, paprika, & cayenne, served with housemade hot sauce of habanero, serrano & jalapeño, a hardboiled egg & an onion relish of vinegar, red pepper, saffron, parsley & cilantro (gluten-free).

ek For Inlander Restaurant We

Pineapple Upside-Down Cake Brown sugar caramel, fresh pineapple, rum-spiked cake with Roasted Brussels Sprouts & Baked Tofu Steamed a spiced black rum sauce and maraschino cherry brown rice, tamari-marinated Small Planet organic gastrique (vegetarian). tofu, roasted Brussels sprouts, agave sesame glaze, cilantro and toasted sesame seeds (vegan, gluten-free). Salted Caramel Budino Chocolate cookie crumb, sweet Italian caramel pudding, salted caramel and Merguez Sausage Housemade spicy lamb sausage fresh whipped cream (vegetarian, gluten-free). skewers over organic farro, chickpea and roasted winter squash with toasted sunflower seeds, mint yogurt and harissa.

New Express Soup, Stop in for lunch and try our nges daily cha ta Pas .

Bar ta Pas Salad and

245 W. Main • (509) 624-5226

luigis-spokane.com

PRESENTS

RESTAURANT WEEK

Free Dinner Parking located behind building INLANDER RESTAURANT WEEK 2015 49

SATAY BISTRO | 208.765.2555

$

GASTRO PUB Northwest Micro Brew, Wine and Spirit Specials Reservations appreciated for any size group.

Tues - Sat: 11am - 9:30pm Sun: 4pm - 8:30pm

401 W. Main Ave. | (509) 747-3946 | hillsrestaurantandlounge.com

COEUR D’ALENE 2501 N. 4th | Monday through Sunday, 4pm-close

FUSION cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Gorgonzola Pear Salad Bibb lettuce, pears, pine nuts, and truffle dressing.

Filet Mignon House marinade tenderloin, rosemary Bread Pudding with dark rum glaze, vanilla bean gratin potatoes and baby root vegetables. ice cream and whipped cream.

Winter Beet Salad Oven-roasted beets, red onions, Stuffed Chicken Boursin, wild mushrooms, smoked Bananas Foster Caramelized bananas, brown figs, goat cheese and Dijon vinaigrette. tomato vinaigrette and purple colcannon potatoes. sugar, banana liqueur sauce and vanilla bean ice cream.

Chicken Lollipops Frenched chicken drumettes, Chilean Sea Bass served with smoked tomato Salted Caramel Panna Cotta Layers of chocolate sweet chili glazed and asian slaw. vinaigrette, bacon Swiss chard and whipped goat ganache, caramel panna cotta and white chocolate. cheese potatoes.

Korean Chicken Lettuce Wraps Marinated Smoked Duck Breast Black pea smoked duck seasoned chicken, butter lettuce Sriracha aioli, breast with lyonnaise potatoes, cherry bordeaux wasabi & soy sesame seeds. reduction.

SCRATCH BISTRO | 208.930.4762

$

COEUR D’ALENE

18 per person

Casual fine dining with a contemporary feel. Great for a date night or casual business meeting. Full service catering available.

MAKE DINNER AN EPIC EVENT.

28 per person

Traditional Northwest foods prepared with infused flavors and sauces.

501 E. Sherman | Daily, 11am-9pm

FUSION cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Caesar Salad with housemade dressing.

Italian Bucatini with onions, peppers, spinach, garlic, housemade marinara and meatballs.

Chocolate Truffle Cake Chocolate truffle cake with vanilla bean ice cream.

Surf N’ Turf 4-oz. sirloin paired with garlic prawns and a demi-glace. Served with seasonal vegetables and roasted red potatoes.

Apple Crisp Brown sugar, caramel, and vanilla bean ice cream.

Cup of One of our Signature Soups

Crab Ravioli served with onions, peppers, mushrooms, spinach and beurre blanc.

3 COURSES, $18 PER PERSON STARTER (CHOOSE ONE) LOADED POTATO SOUP – Loaded with bacon, cheddar jack and green onion AHI POKE – Sashimi grade ahi tuna, cucumber, sesame seeds, wonton crisps

ENTRÉE (CHOOSE ONE) PARMESAN CRUSTED HALIBUT – Stone-ground mustard cream sauce, jasmine rice, seared squash duo PEPPER CRUSTED FILET OF SIRLOIN – Peppercorn brown sugar crust, Boursin smashed potatoes, seasonal vegetable, brandy cream demi-glace SHREDDED CHICKEN TACOS – Slow-cooked chicken, horseradish slaw, shredded cojita cheese, pico de gallo, flour tortillas, black bean and corn salad

SCRATCH RESTAURANT | 509.456.5656

$

DOWNTOWN SPOKANE

28 per person

One of the most extensive and diverse menus, for a dining experience you’ll not soon forget.

1007 W. First | Lunch, Monday-Friday, 11am-3pm, Dinner, Mon-Fri, 3pm-close, Sat, 4pm-close

NORTHWEST cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crab Chowder crab in a rich cream with sherry, bacon, peppers and yukon gold potatoes.

Steak Medallions grilled steak medallions, yukon gold potato cake, edamame succotash and a wild mushroom demi-glace.

Fruit Cobbler mixed berry cobbler with housemade vanilla bean ice cream.

Signature Salad baby spinach, bacon, brie, apples, Italian Chicken Cordon Bleu chicken breast, candied walnuts and a pomegranate vinaigrette. prosciutto, pepperonata, sage, fresh mozzarella, Wedge Salad iceberg lettuce, squash ragoût, bacon, housemade fettuccine and rustic tomato sauce. tomato and blue cheese vinaigrette.

Cashew Seared Wild Salmon served with basmati rice, butternut squash and a huckleberry beurre blanc.

Brownie Sundae housemade vanilla bean ice cream, chocolate brownie and ganache.

Crème Brûlée topped with chantilly cream and huckleberries.

DESSERT (CHOOSE ONE) CARROT CAKE – Walnuts, Craisins, cream cheese icing, sliced toasted almonds, apricot glaze PEANUT BUTTER PIE – Dark chocolate, chocolate crumb crust, caramel and peanut butter

Get a dinner reservation — Restaurant Week tables will fill up quickly.

Price includes one selection from each course. Tax and gratuity not included

N ORT H E RN QU E ST.COM 8 7 7.8 7 1.67 7 2 10 0 HAYFORD RD.

50 INLANDER RESTAURANT WEEK 2015

Share your dining experience on social media. Use the hashtag #INRestWeek @InlanderRW @TheInlander

SEASONS OF COEUR D’ALENE | 208.664.8008

$

COEUR D’ALENE

209 Lakeside | Daily, 11am-close

FIRST COURSE

SECOND COURSE

French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss gruyere, parmesan

Seafood Stew Mixed fish and shrimp, Andouille sausage, red potatoes, hearty saffron-sherry tomato broth, basil pesto topper, huge chunk of bread for Caesons! A well-dressed Caesar salad with chopped soaking. romaine, tomato onion salad, rustic croutons and Double R Ranch Ribeye Steak served with Parmesan. caramelized sweet onion butter, hand-cut Idaho Bistro Side Salad Baby greens, fresh herbs, russet steak fries, balsamic reduction and fresh candied pecans, marinated tomatoes, golden raisins, veggies.

Cotija and rustic croutons.

Buttermilk Chicken Hand-breaded to order served with green chile pan gravy, roasted Anaheim peppers, seasonal fresh veggies, cheddar scallion tatoes. biscuits, sour cream and chive crushed potatoes.

NORTHWEST cusine

THIRD COURSE

Cheesecake with Idaho Huckleberry Sauce Made in-house and amazing!

Warm Bread Pudding with Brandy Sauce Soon to be your favorite famous dessert!

Seasons’ Decadent Chocolate Rapture Flourless, gluten free, chocolaty decadence!

SELKIRK PIZZA AND TAP HOUSE | 509.464.3644

$

18

12424 N. Division | Daily, 11am-midnight

PIZZA

cusine

FIRST COURSE

SECOND COURSE

Stuffed Mushrooms Italian sausage, roasted red bell peppers and goat cheese stuffed Portobello mushrooms on arugula salad.

Bacon Cheddar Ziti Rich cheddar and bacon sauce Cranberry Orange Cheesecake New York-style over Ziti noodles, topped with bread crumbs, bacon, cheesecake topped with a cranberry-orange sauce. diced tomatoes and green onion. Served with garlic Blooming Apple Baked cinnamon apple with a bread. scoop of vanilla ice cream.

Lasagna Ask about this week’s selection of our Huckleberry Crisp Huckleberry crisp topped with house lasagna. vanilla ice cream.

Pizza Small three-topping or signature pizza of your choice.

Caprese Salad Marinated fresh mozzarella balls with grape tomatoes, fresh basil and balsamic reduction.

Salad Bar Take a trip through our salad bar.

Join Us For A Restaurant Week Experience You Won’t Forget....

per person

North Spokane’s neighborhood restaurant. Hand-crafted pizza, fresh salad bar and full-service bar.

NORTH SPOKANE

28 per person

Enjoy seasonally inspired, spirited cuisine in the intimate dining room, vibrant bar, or quiet fireplace lounge.

THIRD COURSE

NEW Small Plates on the Lunch and Dinner Menus!

Call & Make Your Reservations Today!

509.448.0887 4304 S Regal St., Spokane Mon-Thurs 11AM-9PM | Fri-Sat 11AM-10PM Sun 11AM-8PM

RestaurantsSpokaneWa.com

SPENCER’S FOR STEAKS AND CHOPS | 509.744.2372

$

DOWNTOWN SPOKANE

322 N. Spokane Falls Ct., | Mon-Thu, 11:30am-10pm, Fri-Sat, 11:30am-11pm, Sun, 11:30am-9pm

28 per person

Celebrate life with the perfect meal at Spokane’s first choice for the finest steaks, seafood and chops.

STEAKHOUSE cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Cup of Six Onion Soup Sourdough crouton and Gruyère crust.

Snake River Farms American Kobe Butcher’s Cut Minted chimichurri, saffron crispy fingerlings, oyster mushrooms and onions.

Chocolate “Naughty” Cake Salted caramel ice cream.

Cup of Steakhouse Soup Steak strips and hearty vegetables.

Dried Cherry & Blue Cheese Salad Herbed field greens, Danish blue, balsamic vinaigrette and onion frites.

Petite Filet Mignon & Colossal Prawn Broccolini and truffle-scented cabernet sauce.

Columbia River Steelhead Quinoa salad, pistachios, cranberries, romesco and haricots verts.

Mary Lou’s Milk Bottle Ice Creams Your choice of assorted flavors.

Palouse Nectar Honey and Lavender Crème Brûlée Candied lavender.

STACKS AT STEAM PLANT | 509.777.3900

$

Under the downtown smokestacks. An exceptional menu and our own handcrafted beers in the restaurant or brewpub.

DOWNTOWN SPOKANE

159 S. Lincoln | Sunday through Thursday, 3-10pm, Fri-Sat, 3-11pm

18 per person

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Blood Orange Salad Shaved fennel, feta cheese, walnuts, prosciutto chips and blood orange sections combined with arugula and a citrus vinaigrette.

Mahi-Mahi Mahi-Mahi rubbed with hibachi seasoning then pan-seared with a pineapple-mango glaze. Served with a macadamia nut rice pilaf and ginger green beans.

Tiramisu An airy melange of ladyfingers dipped in a marsala espresso mix, layered with whipped mascarpone cheese and shaved chocolate then dusted with cocoa powder.

cusine

INLANDER RESTAURANT WEEK 2015 51

Visit us for

Inlander Restaurant Week

STEELHEAD BAR AND GRILL | 509.747.1303

$

DOWNTOWN SPOKANE

28 per person

A unique venue that offers familiar American pub food with an upscale Northwest flair.

218 N. Howard | Daily, 11-am-11pm

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Ahi Tartare Marinated ahí tuna with fried wonton chips, soy, wasabi and pickled ginger.

Forbidden Steelhead Seared steelhead filet over black rice with a lemon-garlic beurre blanc and seasonal vegetables.

Huckleberry Cheesecake Fresh huckleberries swirled in rich cream cheese with shaved white chocolate.

Pork Short Ribs Seared short ribs in our house red wine sauce, smashed Idaho spuds and seasonal vegetables.

Chocolate Toffee Kahlua Mousse A thick slice of chocolate-drizzled, toffee-topped decadent mousse.

Smoked Steelhead Columbia River smoked steelhead served with wedged cream cheese and Parmesan crostinis.

Steelhead Signature Salad Mixed greens topped Apple Strudel Cheesecake Two desserts become with apple, mandarin oranges, dried cranberries and Bourbon Steak Tips Bourbon-marinated steak over one, with Washington apples and whipping cream. rice pilaf with seasonal vegetables. candied walnuts.

SYRINGA | 208.664.2718

$

1401 N. 4th | Tuesday-Thursday, 11:30am-9pm, Fri, 11:30am-10pm, Sat, 4-10pm, closed Sun-Mon

COEUR D’ALENE FIRST COURSE

28 per person

Japanese café and sushi bar SECOND COURSE

ASIAN cusine

THIRD COURSE

Poke Diced tuna with seaweed, soy sauce, green onion, sesame seeds and Togarashi spice; placed in a ring of avocado and topped with spicy oil.

Small Sashimi Assortment Chef’s selection of raw Crème Brûlée Green Tea crème brûlée fish served with a bowl of rice.

Bread Pudding Bread pudding served with Chicken Teriyaki Roasted Jidori chicken breast Euphoria Frozen Desserts’ ginger ice cream.

Hamachi Carpaccio Thin-sliced hamachi basted with teriyaki and served over mixed Ice Cream Green Tea ice cream (yellowtail) served with G-Love sauce (cilantro, lime, vegetables. tomatoes, jalapeño peppers, sugar and love).

Chilean Sea Bass Sea bass marinated for three Braised Green Beans with a garlic, ginger, days in white miso paste, oven-roasted and served lemongrass, soy sauce and mirin reduction. with Japanese eggplant ratatouille.

THAI BAMBOO COEUR D’ALENE

(CDA)

| 208.667.5300

$

per person

2010 N. 4th | Monday-Thursday, 11:30am-9pm, Fri, 11:30am-9:30pm, Sat, noon-9:30pm, Sun, noon-9pm

THAI BAMBOO NORTH SPOKANE

SOUTH SPOKANE

(NORTHSIDE)

| 509.777.8424

$

per person

(SOUTH HILL)

| 509.232.8424

Breakfast ‘til 11am Mon-Friday, Sat. & Sun. ‘til 2 Lunch ‘til 4 | Dinner 4-close

1428 N. Liberty Lake Rd. | 509-924-1446

52 INLANDER RESTAURANT WEEK 2015

18 per person

(VALLEY)

| 509.444.8424

THAI

$

18 per person

12722 E. Sprague | Mon-Thu, 11:30am-9pm, Fri, 11:30am-9:30pm, Sat, noon-9:30pm, Sun, noon-9pm

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crispy Spring Rolls (6 pieces) Tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep-fried to a golden brown and served with plum sauce.

Phad Thai (GF) Stir-fried rice noodles and eggs in Thai Bamboo’s signature Phad Thai sauce. Topped with ground peanuts and garnished with cabbage and shredded carrots.

Fried Banana (6 pieces) Fresh banana handrolled in wonton wrappers, deep fried and served with caramel drizzle.

Butterfly Wontons (3 pieces) Crabmeat and cream cheese-stuffed wontons, deep-fried to a golden brown, served with plum dipping sauce.

Open 7 days a week

THAI

$

Fine dining at its best. Spokane & North Idaho area’s consistently top-rated Thai & Asian restaurant with something for everyone.

at Liberty Lake

18

2926 E. 29th | Mon-Thu, 11:30-9pm, Fri, 11:30-9:30pm, Sat, noon-9:30pm, Sun, noon-9pm

THAI BAMBOO SPOKANE VALLEY

THAI

5406 N. Division | Mon-Thu, 11am-9:30pm, Fri, 11am-10pm, Sat, 11:30am-10pm, Sun, 11:30am-9:30pm

THAI BAMBOO

a Sit by the fire and enjoynge! lou r winter warmer in ou

18

Golden Cashew Nut (GF) Your choice of meat sautéed with cashews, bell peppers, onions, green beans and carrots in a tasty chili sauce. A popular Thai classic. Very mild spice. Served with Thai white Fresh Rolls (2 pieces) (GF) Fresh vegetables, thin jasmine rice. noodles and tofu hand-rolled in rice paper. Served Red Curry (Gaeng Gai) (GF) Red curry with with a spicy peanut hoisin sauce. coconut milk, bamboo shoots, bell peppers and fresh Thai basil. Choice of chicken, tofu or mixed veggies (not available with beef or pork). A little bit spicy.

Served with choice of Thai white jasmine rice, rice noodles, or lo-mein noodles. Can be made vegan friendly.

THAI

Mango White Sticky Rice (GF) Sweet white sticky rice warmed and topped with fresh cool mango slices, coconut milk, palm sugar and toasted sesame seeds.

Black Sticky Rice Pudding (GF) Warm black Thai sticky rice pudding topped with coconut milk and palm sugar.

TITO’S ITALIAN GRILL & WINE SHOP | 866.924.6949

$

18 per person

Fresh Italian cooking with a Mediterranean twist, featuring a premium retail wine collection.

115 S. 2nd | Daily, 11am-9pm

COEUR D’ALENE

ITALIAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Tempura Asparagus and Crab Salad Wild crabmeat, spring greens, citrus garlic aioli, avocado, cherry tomatoes and balsamic reduction.

Marsala Chicken Saltimbocca with prosciutto, sage, provolone, mushroom risotto and grilled asparagus.

Pumpkin Spice Lava Cake with vanilla ice cream and caramel sauce.

Spumoni Sundae Grilled Atlantic Salmon Piccata with pesto cappellini pasta, grilled asparagus and a white-wine Tiramisu Italian dessert of ladyfingers dipped Mediterranean Chicken Canapés Cuminin coffee, then layered with homemade custard, butter lemon caper sauce. seasoned chicken with hummus, fresh cabbage, feta, whipped cream and cocoa powder. tomatoes and our signature light curry citrus sauce. Eggplant Caprese Breaded eggplant stacked with roma tomatoes, basil and fresh mozzarella are oven roasted and finished with our house made pomodoro sauce served with garlic green beans.

Make Your Dinner Reservations early for Restaurant Week!

Tomato Basil Soup

TOMATO STREET | 509.484.4500

$

18 per person

Voted Spokane’s favorite Italian eatery and bar. Open kitchen, brick oven and made-from-scratch menu.

6220 N. Division | Sunday through Thursday, 11am-10pm, Fri-Sat, 11am-11pm

NORTH SPOKANE

Lunch: Mon-Sat 11-2:30 Dinner: Mon-Thur 4:30-9pm Fri - Sat 4-10pm Sun 3-9pm Happy Hour: 3-6pm Late Night Happy Hour Fri & Sat 9pm-Close

ITALIAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Tomato Basil Soup A Tomato Street favorite!

Served with fresh garlic bread.

Baked Mostaccioli Alfredo and zesty marinara, roasted chicken and mostaccioli pasta. Baked with mozzarella, provolone and Parmesan cheeses (can be modified to be gluten-free).

Grandma’s Bread Pudding Warm homemade bread pudding with golden raisins and cinnamon.

Topped with vanilla ice cream.

Minestrone Soup Italian classic served with fresh garlic bread.

House Salad Iceberg & romaine lettuce, red cabbage, radish and carrots. Your choice of homemade dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh garlic bread.

Chicken Parmesan Two breaded chicken breasts sautéed with marinara and melted cheeses, served with a side of fettuccini Alfredo.

Baked Lazonni Brick oven-fired lasagna, wrapped in pizza dough and topped with your choice of one of our homemade sauces.

Burnt Crème Brûlée Smooth sweet cream custard topped with crisp caramelized sugar (gluten-free).

Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

TRUE LEGENDS GRILL | 509.892.3077

$

LIBERTY LAKE

1803 N. Harvard Rd. | Monday through Friday, 11am to close, Sat-Sun, 9am-close

18 per person

Liberty Lake’s hot spot for great food, service and good times, with a 26’x10’ HDTV, 16 tap beers and a chef’s daily creation.

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Caesar Salad Crisp romaine tossed with grated parmesan and True legends ceasar dressing

Chipotle Shrimp Tacos Three soft shell tacos topped with chipotle sauce, shrimp, pico de gallo salsa, cabbage and avocado. Served with rice.

Legendary Hot Fudge Brownie Sundae Homemade brownies topped with vanilla ice cream and chocolate fudge sauce.

Santa Fe Chicken Alfredo Penne pasta tossed in a Southwest Alfredo sauce with tender fire-grilled chicken, sweet onions, green peppers, sun-dried and fresh tomatoes, then topped with a blend of mozzarella and Parmesan cheeses.

Warm Cookie à la Mode Baked-to-order peanut butter cookie, topped with vanilla ice cream and chocolate sauce; please allow 20 minutes.

Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day.

TASTE NORTHWEST FRESH! Make your reservation today and

Join us for Restaurant Week!

208.765.2555 • sataybistro.com 2501 N. 4th St. Cd’A, ID

THE TWO SEVEN PUBLIC HOUSE | 509.473.9766 The South Hill’s best-kept secret follows the simple concept of great, scratch-made pub food, great beer and quality cocktails.

SOUTH SPOKANE FIRST COURSE

2727 S. Mt. Vernon #5 | Daily, 11am-11pm SECOND COURSE

Kale & Risotto Balls Two house made kale and Bulgogi Wrap Thin sliced Korean marinated beef seared risotto balls served over marinara and garnished with & stuffed into a flour tortilla with Jasmine rice, cabbage, basil pesto and Parmesan cheese. cilantro, cucumbers, sweet chili sauce and a spicy pickled ginger sauce. Served with a sweet sesame spinach salad.

Dip of Love Bacon, caramelized onions, blue cheese and cream, served hot with toasted La Brea North Idaho Sloppy Joe Ground beef and pork simmered with tomatoes, onions, green bell peppers, bread. garlic and spices. Served over jalapeño cornbread and Pesto Cheese Bread Sliced French bread accompanied with an iceberg wedge. topped with basil pesto, sliced tomatoes and fresh Browned Butter and Sage Linguini Mushrooms, fresh mozzarella, served hot. sage and roasted garlic sautéed in browned butter, then tossed with red wine and linguini, garnished with Myzithra cheese.

$

18 per person

GASTROPUB THIRD COURSE

cusine

Moon Unit A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce.

Root Beer Float Tillamook vanilla ice cream covered in Henry Weinhard’s root beer.

S’Mores You know, s’mores.

415 WEST MAIN AVENUE  SPOKANE, WA MON-WED 11:30AM -10PM THUR-SAT 11:30AM -1AM durkinsliquorbar.com • 509.863.9501

INLANDER RESTAURANT WEEK 2015 53

LOOK WHAT’S AWAITING YOU

AT THE LANTERN!

TWIGS BISTRO DOWNTOWN SPOKANE

AND

AND

MARTINI BAR (SOUTH HILL) | 509.443.8000 MARTINI BAR

(VALLEY)

| 509.290.5636

AND

per person

$

staurant Week.

Re er nd la In r fo US IN JO you!

We can’t WAIT to meet ct SPOKANE’S Perry Distri A Quaint Tap House in Cocktails, wine, and pub food. rs, bee Specializing in craft make new ONES! Where friends meet &

ane 1004 S. PerRy St. Spok 509.315.9531 lanterntaphouse.com

per person

$

MARTINI BAR (WANDERMERE) | 509.465.8794

$

401 East Farwell Rd | Open daily at 11am for lunch, dinner, late night

AMERICAN

FIRST COURSE

SECOND COURSE

THIRD COURSE

Crab Mac and Cheese Lollipops Fresh blue crab meat, shallots, smoked bacon, goat cheese, cheddar and jack cheeses, in a garlic cream sauce combined with cavatappi pasta and rolled in panko herb bread crumbs and fried golden. Served with a whole grain mustard dipping sauce.

**Lighter versions of our signature entrées

Crème Brûlée Classic French custard with a burnt sugar crust. *GF

Pesto Margherita Chicken Pesto-encrusted chicken Chocolate Peanut Butter Mousse Cake Almond breast broiled with fresh mozzarella and tomato crust filled with a creamy peanut butter mousse, finished over chive sour cream mashed potatoes, covered in a rich chocolate glaze, finished with seasonal vegetables & pesto cream sauce. *GF toasted peanuts, Oreo cookie crumbles, chocolate Toasted Pecan Caesar Chilled romaine tossed with Truffle Penne Beef tenders, grilled chicken or sauce and whipped cream. *GF Parmesan cheese, garlic croutons and toasted cumin portabella mushroom sautéed with broccolini, pecans in a creamy Caesar dressing. *GF garlic, shallots and bacon, tossed with penne in a Smore’s Ice Cream Sundae Marshmallow-studded white truffle-scented Parmesan cream finished with brownie bites combined with old-fashioned vanilla Insalata Mista A blend of romaine and baby spring tomato. *GF ice cream, topped with whipped cream, chocolate greens tossed with Gorgonzola cheese crumbles, sauce, caramel and roasted peanuts. candied walnuts, and dried cranberries in a red-wine Argentinean Fish Tacos Roasted ancho garlic marinated mahi-mahi drizzled with chipotle BBQ vinaigrette. *GF aioli, served on flour tortillas with Twigs slaw, fresh * GF - This item can be made gluten free, an additional charge may apply. tomatoes, roasted corn salsa & coriander-scented citrus rice.

COEUR D’ALENE

$

1927 W. Riverstone | Tuesday through Sunday, 4-9pm, closed Monday

ASIAN

FIRST COURSE

SECOND COURSE

Red Curry Coconut Ginger-Infused Steamed Clams Half-pound of baby clams simmered in Asian herbs, white wine, lemon and butter. Served with fried crispy wonton chips.

Grilled Citrus Chilean Sea Bass 6-oz. sea bass Chocolate Mousse wrapped and grilled in bamboo leaves with citrus soy and scallion oil, served over stir-fried udon noodles Mochi Ice Cream with spinach.

Honey Coconut Prawns Two tempura jumbo prawns coated with crispy taro root and sweet coconut flakes.

House Roasted Duck Half-duck seved with steamed flour wraps, cucumber, sliced onions and chef’s special hoisin sauce.

cusine

THIRD COURSE

Pan-Grilled Potstickers Four pieces of housemade Sushi Trio Combination of nigiri-style tuna, salmon potstickers, filled with pork, white shrimp, eggs, wild and hamachi and a spicy tuna roll. Tuna with wasabi mushrooms and garlic chives. soy, salmon with avocado topped with ginger miso and yuzo tobiko, and yellowtail with crunchy onions.

$

COEUR D’ALENE FIRST COURSE

2605 N. 4th | Monday through Saturday, 11am-9pm, Sun 4-9pm SECOND COURSE

Bruschetta Roma tomatoes, garlic, basil on crostini Chicken Marsala Sautéed chicken and mushrooms topped with balsamic glaze and shaved Parmesan. in a creamy marsala wine sauce served over spaghetti and fresh vegetables.

Wild Mushroom Risotto Creamy risotto with The Uva Baked Pasta Sliced meatballs and sautéed wild mushrooms and shaved Parmesan, penne, tossed in marinara and garlic, topped with finished with truffle oil. mozzarella and seasoned breadcrumbs and baked Spinach Salad Dressed in a housemade balsamic in the oven. vinaigrette with candied nuts, dried cranberries and Pasta Primevera Zucchini, squash, mushrooms, Gorgonzola crumbles. tomatoes and garlic sautéed in olive oil and white wine, tossed with spaghetti.

28 per person

Family-owned and family-run. Authentic Italian food made from scratch using fresh ingredients.

54 INLANDER RESTAURANT WEEK 2015

28 per person

UVA TRATTORIA | 208.930.0573

509 838-8338 | 4241 S. Cheney-Spokane Rd. | latahbistro.com

18 per person

Enjoy our traditional and creative sushi and authentic Chinese dishes in an unordinary décor.

“Our food is fancy, but your pants don’t have to be”

18

AMERICAN

UGLY FISH | 208.667.6389

delicious, local, fresh, creative, friendly

18

AMERICAN

Prepare for a memorable and unique dining experience. Choose one of our 36 signature martinis to complement your meal.

NORTH SPOKANE

18

per person

14728 E. Indiana | Open daily at 11am for lunch, dinner, late night

TWIGS BISTRO

$

AMERICAN

4320 South Regal | Open daily at 11am for lunch, dinner, late night. Open 9am Sat and Sun for Breakfast

TWIGS BISTRO SPOKANE VALLEY

MARTINI BAR (DOWNTOWN) | 509.232.3376

808 W. Main | Daily, 11am-close

TWIGS BISTRO SOUTH SPOKANE

AND

ITALIAN THIRD COURSE

cusine

Tiramisu Traditional Italian dessert of ladyfingers dipped in marsala wine and coffee, then layered with homemade custard, whipped cream and cocoa powder.

Cannoli Classic Italian pastry. Filled with a whipped cream and Ricotta mixture, garnished with chocolate chips and pistachios.

Italian Trifle Alternating layers of chocolate mousse, sabayon and espresso brownies.

VERACI PIZZA | 509.389.0029

$

DOWNTOWN SPOKANE

18 per person

Our mouth-watering pizzas are wood-fired inside our very own clay oven at screaming 1000-degree temperatures.

1333 W. Summit Pkwy. | Open 7 days a week, 11am-9pm

FIRST COURSE

SECOND COURSE

PIZZA cusine

THIRD COURSE

Caprese Plate Layers of vine-ripened tomatoes with fresh basil and mozzarella, drizzled with a traditional aged balsamic vinegar, extra virgin olive oil, and kosher salt.

Primavera Asparagus, marinated artichoke hearts, Tiramisu Ladyfingers soaked with espresso, layered diced Roma tomatoes, red onions, Beecher’s with a sweet mascarpone whip, Grand Marnier and Flagship cheese, and our three-cheese blend layered cocoa powder. on garlic olive oil.

Salted Caramel Cheesecake Salted caramel Focaccia Platter Housemade focaccia, flavored with Sausage Arugula Italian sausage, dates, red cheesecake on graham cracker crust, topped with garlic olive oil, Parmesan and Romano. Sliced and onions, chèvre cheese and our three-cheese blend, caramel sauce and a sprinkle of sea salt. served with a fresh blend of diced Roma tomatoes, on garlic olive oil. Topped with fresh arugula. basil, sweet onions and spices.

Spicy Tony Italian sausage, pepperoni, fresh Caesar Salad Hearts of romaine, our housemade mushrooms, provolone and our three-cheese blend dressing and croutons, cracked black pepper with on crushed red pepper-infused savory red sauce. shaved Parmesan and a side of lemon. **Each is 1/4 of a pizza.

WANDERING TABLE | 509.443.4410

$

DOWNTOWN SPOKANE

1242 W. Summit Pkwy. | Sun-Mon, 4-10pm, Tue-Thu, 11:30am-10pm, Fri-Sat, 11:30am-1am

28 per person

Modern American, tapas-style restaurant/whisky bar with a passion for seasonal foods. We strive to source within 500 miles.

AMERICAN cusine

FIRST COURSE

SECOND COURSE

THIRD COURSE

Option One: Maple Deviled Eggs, Maple-Bacon filling with toast and crispy potato | Kale Salad, Maple Mustard Vinaigrette, Picked Egg, Frites and Red Onion | Roots Chowder

Option One: Mushroom Bruschetta | Pastrami Duck, Rye Cracker, Pickled Mustard Seed & Sauerkraut | Crispy Trout

Olive Oil Gelato Dark Chocolate, Sea Salt & Candied Orange

Option Two: Maple Deviled Eggs, Maple-Bacon filling with toast and crispy potato | Ants on a Log | Roots Chowder Option Three: Crispy Cauliflower| Kale Salad, Maple Mustard Vinaigrette, Picked Egg, Frites and Red Onion | Pumpkin Soup

Chocolate Cheesecake with salted caramel, toffee Option Two: Mushroom Bruschetta | Cured Tuna & peanuts Tostada | Spaghetti Stuffed Meatballs, Slow Cooked Pumpkin Donuts served with cider-bourbon sauce Tomato Sauce & Garlic Bread & cinnamon Option Three: Mushroom Bruschetta | Potatoes Bravas | Hoisin Roast Rofu

WHITE HOUSE GRILL | 208.777.9672

$

POST FALLS

620 N. Spokane | Monday through Thursday, 11am-10pm, Fri-Sat, 11am-11pm, Sun, 11am-10pm

FIRST COURSE

SECOND COURSE

18 per person

For a taste of the Mediterranean, drinking ouzo and eating a crazy amount of garlic, just drive to Post Falls to be with us.

MEDITERRANEAN cusine

THIRD COURSE

Sarmisak The perfect way to start your garlicky night! Our roasted garlic dip with ground walnuts and parmesan cheese. Served hot with your choice of baguettes or warm pita bread.

Turkish Plate Grilled and sliced marinated lamb set Baklava over lightly fried eggplant and topped with tzatziki Rice Pudding sauce. Served with seasoned rice and garlic green beans.

Tiramisu Turkish Cigars Spinach and feta wrapped in phyllo Curried Chicken Ravioli Chicken, spinach and dough and lightly fried, served with our tomatoflorentine ravioli in a rich curry Parmesan cream onion relish. sauce.

Greek Salad Mixed greens with tomatoes, cucumbers, feta and Kalamata olives. Tossed in our homemade Greek vinaigrette.

WILD SAGE BISTRO | 509.456.7575

$

DOWNTOWN SPOKANE

916 W. Second | Daily, 4pm-close

28 per person

Regionally sourced Northwest cuisine, using local ingredients at the peak of their quality and freshness.

FIRST COURSE

SECOND COURSE

THIRD COURSE

Smoked Steelhead and Clam Chowder House smoked Columbia River steelhead, pacific clams, Yukon gold potatoes, fennel, aromatic shellfish broth finished with cream, roasted poblano chili relish, and fresh herbs.

Cedar Roasted Steelhead Aromatic cedar roasted steelhead, preserved lemon vinaigrette, fresh goat cheese, quinoa and wild rice blend steamed with coconut milk, port-soaked huckleberries.

Coconut Cream Cake Coconut genoise cake, mascarpone cream filling, lilikoi sauce.

Wild Sage Salad Organic sweet lettuce bouqet, huckleberry-balsamic vinaigrette, fresh goat cheese, toasted Oregon hazelnuts.

Crisp Bacon & Blue Baby artisan romaine wedge, Gorgonzola dressing, pecanwood smoked bacon, ripe tomato, spiced pumpkin seeds, white balsamic reduction.

Wild Mushroom Ravioli with Marsala-brown butter cream sauce, roasted vegetable & mushroom sauté, Pecorino Romano.

Korean Style Pork Shanks Kalbi barbeque glaze, vegetable-mushroom saute, pickled chile relish.

208.765.8888

AMERICAN cusine

Vanilla Bean Crème Brûlée Creamy vanilla bean custard, brittle carmelized sugar layer.

Chocolate Pot de Crème French for “pot of cream”; served with pistachio biscotti, white chocolate shavings.

1726 West Kathleen Avenue Located in Coeur d’Alene www.fedorapubandgrille.com

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ALL BOTTLES OF WINE

INLANDER RESTAURANT WEEK 2015 55

“People who love to eat are always the best people.”

- Julia Child

PRESENTS

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YOUNG KWAK PHOTO

Beer Buddies How two childhood friends realized a dream with Black Label Brewing

BY MIKE BOOKEY

S

teve Wells and Dan Dvorak have been friends since the seventh grade. Now they’re business partners with their own brewery.

But this isn’t their first time working together. A year after high school, they teamed up as garbagemen. They’d clean the garbage cans, handle the dirtiest of the work and go out on the occasional route — well, at least until Wells accidentally used the garbage truck’s hydraulic arms to rip the roof off a shed.

More than a decade later, the 32-year-olds would pair up again, this time on beer. Things are a lot less dirty at the newly opened Black Label Brewing Company, located in the fledgling Saranac Commons on downtown Spokane’s Main Avenue. Born out of a $15,000 Kickstarter campaign, some help from friends and the pair’s homebrewing habit, Dvorak and Wells opened Black Label at the beginning of the month and now serve seven varieties

of beer in their brick-lined pub that, though indoors, has the feel of an open-air market.

Last Friday afternoon, Common Crumb Artisan Bakery, an offshoot of Jeremy Hansen’s Santé Restaurant & Charcuterie, serves up food that makes its way to Black Label’s tables and bar top as Dvorak and Wells fill pint glasses and tasters. Construction at the front of the indoor marketplace has wrapped up for the day, and there’s a sort of celebratory feel to this end of the workweek.

“Right now, it’s nice to talk to people and spend some time with them. I’ve always wanted everyone who comes in to be able to tell someone else that they had a good time here and had good beers,” says Dvorak, who worked as an appliance technician before teaming with Wells, a pipe fitter by trade, on Black Label.

The brewing space behind the wall of taps is cozy — think a Real Housewife’s walk-in closet — but not a

square foot is wasted, and the four-barrel system fits just fine. Dvorak and Wells hope to sell 500 barrels of beer (1,000 kegs) this year if all goes well, and so far it has.

“We have a fantastic location and our taproom is exactly what we wanted,” says Wells. “Everything about it is parallel to how we want to start our business; we really got that Willy Wonka golden ticket.”

B

usiness experts will try to dissuade you from starting a business with a best friend. There’s a difference between friendship and business partnership, they’ll tell you. Dvorak and Wells nipped that one in the bud before ever firing up the brew kettle.

“Before we even started with this brewery, we agreed that before things came to a head or boiled over, we’d just vent rather than let it become animosity,” says Wells. ...continued on next page

FEBRUARY 19, 2015 INLANDER 29

FOOD | BREWING

Black Label co-owners Steve Wells (left) and Dan Dvorak

YOUNG KWAK PHOTO

“BEER BUDDIES,” CONTINUED...

One thing they’ve never had to argue about, though, is the style of beers they wanted to make. Even since their home-brewing days, Dvorak and Wells didn’t want to make hop bombs or melt-your-face Imperials.

“We’ve always been on the session-able side of things. We love to be able to enjoy a couple beers, not just one that’s going to knock your socks off,” says Dvorak. “These are beers you can take to a barbecue or a party.”

Of their current offerings, nothing is much higher than 6 percent ABV and the IBUs are all very low, making even their IPA a smooth drinker. Their red ale is a effervescent yet fully hopped beer that could easily emerge as their flagship. The honey ale has been a bestseller, and they’ve done well with an espresso stout that adds cold-brewed coffee to the beer during the brewing process.

Wells says the small batches means they can experiment with myriad styles and make adjustments to their beer menu as they go.

“We put so much into this, and now we have the freedom to build it how we want and make the beers we want to make,” says Wells.

T

he first batch of Black Label’s smooth, crisp honey blonde ale required 40 pounds of honey, and all of it came from their own farm. They also use hops from a quarter-acre plot on Dvorak’s father-in-law’s land near Garden Springs.

Black Label aims to keep its ingredients fresh and local, so for the next batch of honey blonde, they tracked down honey through a bee association. They are looking to begin using locally sourced grains by summer, and currently send their spent grain (grains used in the brewing process) to an organic dairy farm. Starting the brewery, they say, gave them an appreciation for where their ingredients come from.

“Knowing from our hop farm how hard it is to have a farm, it only makes sense to support people in town, and we’re going to do that as much as we can,” says Wells.

Being in a spot like Saranac Commons, where neighboring businesses feel more like co-workers, also has given Dvorak and Wells a tactile feel for how a local economy can thrive.

“Being in this space, you see how fluid your money is. We’ll go next door to [Common Crumb Bakery] to buy a sandwich or to Saranac Public House to grab a beer and some food, and that’s money going into their pockets that they’ll bring over here to get a beer from us,” says Wells. n

Davenport_PalmCourt_021915_12V_BD.tif

30 INLANDER FEBRUARY 19, 2015

Black Label Brewing Company • 19 W. Main (Saranac Commons) • Open Mon-Thu, 1-8 pm; Fri-Sat, 1-10 pm • 822-7436 • blacklabelbrewing.com

FOOD | OPENING

Register NOW and help us celebrate 10 years of saving lives!

Karyna Hamilton, owner of Flora Yogurt Co. SARAH WURTZ PHOTO

Local Cultures

rsa ry

!

How one Spokane woman gave yogurt a personal touch

T

angy. Lemony. Bright. Sweet. These are the words that describe Flora yogurts, locally made by Karyna Hamilton.

These aren’t the gluey, faux-healthy and overly processed sugar bombs to which one might be accustomed.

Much like her yogurt, Hamilton herself is the real deal, and becoming a yogurt artisan was an organic process.

“I was a stay-at-home mom and I was trying to find my purpose and identity. I started making yogurt and other fresh cheeses and such. Good friends of mine asked me to make yogurt for them every month,” says Hamilton.

Major life changes encouraged Hamilton to take her blossoming pastime one step further, and Flora yogurt was born.

“I was looking for financial independence. I got divorced and knew life had to change,” says Hamilton.

Mika Maloney, owner of BATCH Bakeshop, encouraged Hamilton to turn her passion into profit. When Maloney offered Hamilton space to commercially produce her yogurt at BATCH, Hamilton jumped at the chance. A successful Kickstarter campaign funded the purchase of Hamilton’s expensive pasteurizer.

In January, Hamilton began selling her Mediterranean, filmjölk (made with Swedish heirloom cultures) and viili (made with Finnish heirloom cultures) yogurts and buttermilk at BATCH. She insists her process is simple, but her affection for fermentation is contagious, and she is as much a teacher as she is an artisan.

“Making yogurt is so much simpler than you realize. You pasteurize milk and then bring it down to the temperature the culture requires.

Some yogurt cultures don’t require heat. They sit on the countertop and do their thing. You have to know what each culture needs. That’s why you end up with these cultures that are so regionally specific,” says Hamilton.

So how exactly do Flora yogurts represent our region?

“There’s no way to recreate the heritage of the heirloom [culture]. You can honor where it came from, but there’s no way to escape the temperature, the bacteria in the air. It’s so fascinating to see history and evolution from the perspective of food,” says Hamilton. n Flora Yogurt Co. • 2023 W. Dean (at BATCH Bakeshop) • facebook.com/floraayogurtcompany

nn ive

BY AMY MILLER-KREZELAK

h t 10

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FEBRUARY 19, 2015 INLANDER 31

FOOD | OPENING

Nutritious Blends Ephata Cafe offers a healthy combination of juice, smoothies and Korean fare February 22nd 12 String Beer Dinner squareup.com/market /central-food

Make us your Restaurant week destination.

1931 w. Pacific Ave. 363-1973 wedonthaveone.com

BY JO MILLER

T

he bibimbap tastes just as delicious as it is fun to say. The vibrant mixture of soybean sprouts, zucchini, cucumber, carrots and spinach comes flavored with red chili paste, paired with bulgogi beef and brown rice, and crowned with a sunny-side-up egg.

A popular Korean dish, the bibimbap is the February special at Ephata Cafe, but definitely not the only Korean item available.

Sonia Schumacher, the cafe’s owner and cook, is from Seoul, South Korea. During part of the 33 years she’s been in the U.S., she owned and managed Sushi Yama in Airway Heights, but always wanted to have her own cafe with healthy food, juice and coffee. So she opened up Ephata last June.

The menu offers a mixture of Korean and American items, so you can get a chicken salad sandwich ($6.95) or a Korean rice bowl ($6.95), a BLT tortilla wrap ($6.95) or some udon noodle soup ($7.95) with housemade broth, fish cakes, vegetables and eggs. For side plates ($1.50), you can order things like kimchi, dry-roasted seaweed, fruit or broccoli salad.

Treats fill the pastry case: chocolate chip cookies, organic poppy seed muffins, pineapple zucchini bread and gluten-free brownies.

One of the most popular baked goods, the vegan morning glory muffins, have flax seed instead of egg, with coconut oil, raisins,

We’re More Than Vanilla

molasses, carrots, coconut and walnuts.

They serve coffee from Indaba, but barista Anna Rivera says what really differentiates them from other cafes are their fresh smoothies and juices. The Island Breeze juice, a popular choice, blends orange and lime with cucumber, kale, spinach and ENTRÉE parsley. The deep red Cheer juice Get the scoop on the local combines beets, broccoli, red food scene with our Entrée grapes, apple, celery, kale and newsletter. Visit Inlander. parsley. com/newsletter to sign up.

When making your juice choice, know the first ingredient listed will be the main part of the drink.

“The ones that start with fruit will be a little sweeter, so if you’ve never juiced before, that might be a good one to start with,” says Rivera.

For smoothies, boosters can be added — whey, chia seeds, green tea and spirulina — and soon they’ll be creating a few new drinks based around Isagenix protein powders. n Ephata Cafe • 1908 W. Northwest Blvd. • Mon-Fri, 7 am-7 pm; Sat, 7 am-5 pm • facebook.com/ephatacafe • 328-8888

ING! T O V R O F U O Y THANK

BEST OF THE INLAND NORTHWEST

READERS POLL

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Get the Results Issue on Inlander Stands March 19th To advertise in the Best of Issue contact 325-0634 ext. 216

IN KENDALL YARDS 1238 W. Summit Parkway • 321-7569

SECOND LOCATION OPENING SOON! 3103 S. Grand 32 INLANDER FEBRUARY 19, 2015

FOOD | SAMPLER

KID FRIENDLY DI LUNA’S CAFÉ 207 Cedar St. | Sandpoint 208-263-0846 Sandpoint’s Di Luna’s takes its music and seasonal, locally sourced menus seriously. Breakfasts here feature farmers markets scrambles, and Saturday nights frequently mean farm-to-table dinners with locally sourced produce, meats, and decadent desserts from their in-house bakery — all of this paired with live folk, blues, jazz or world beat music.

It’s a harmonious combination that’s made Di Luna’s one of Sandpoint’s most beloved restaurants.

FRANK’S DINER 1516 W. Second | 747-8798 Inlander readers agree: The wait is well worth it for breakfast at Frank’s.

Breakfast, available all day, is the big draw in these converted century-old dining cars. But don’t overlook the sandwich options (go for the club if you want to play it deliciously safe) at either of the two Frank’s locations. For extra decadence, try a huckleberry shake.

HOGAN’S HAMBURGERS 2977 E. 29th | 535-7567 Some call it a throwback. Others call it old school. Whatever it is, it’s working. With a 1950s decor and attentive service, Hogan’s is where you go for a burger, a shake and a breakfast big enough to fill you up for the whole day. Can’t put away a couple of pancakes the size of dinner plates? They let grown-ups order off the kids’ menu here.

LUIGI’S ITALIAN RESTAURANT 245 W. Main | 624-5226 Craving Italian? Voted Best Italian for more than 10 years by Inlander readers, Luigi’s serves traditional Italian favorites. Although it’s tempting to fill up on the hot sourdough bread and garlic butter, pace yourself.

Minestrone soup is next (why have a salad when their homemade soup is this good?), followed by an entrée like veal piccata or chicken cacciatore. Need gluten-free or carb-free options? No problem.

MARY LOU’S MILK BOTTLE 802 W. Garland | 325-1772 You can’t go wrong with diner-style food and 1950s nostalgia, especially at this neighborhood icon. The retro-throwback restaurant at the heart of the Garland District takes customers back to a simpler time, when the burgers were served with homemade milkshakes, the fries were cut fresh, and the bill didn’t hit our pocketbooks too hard. You can easily relive the past with a patty melt and a huckleberry milkshake, made (of course) with Mary Lou’s own homemade ice cream.

MAGGIE’S SOUTH HILL GRILL 2808 E. 29th Ave. | 536-4745 Thoughtful, well-crafted food doesn’t have to be outlandishly expensive. This South Hill favorite is charming and good for families, and it takes pride in the details, whether that means a hint of goat cheese on salads, Cajun tartar sauce with the fish and chips, or chipotle aioli on a roasted portobello sandwich. 

OPEN ENROLLMENT POTTERY CLASSES All Skill Levels & Ages Morning/Evening Classes Fun & Friendly Atmosphere Learn at Your Own Pace Supplies Included

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714 E. Sprague Spokane | 509-747-6171

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MORNING BRIEFING FRESH NEWS, EVERY MORNING. O N LY O N I N L A N D E R . CO M

FEBRUARY 19, 2015 INLANDER 33

The Contenders A look at this year’s Oscar field

E

ven if the Academy decided not to utilize its maximum number of Best Picture nominees, this year’s Oscars features one of the strongest fields in recent memory. There could easily be some upsets come Sunday, but here’s how we think things will shape up.

BEST PICTURE

Frontrunner: Birdman or (The Unexpected Virtue of Ignorance) The real winner in this year’s Best Picture nominees is, perhaps, the drummer. Though serving drastically different though not entirely disparate purposes in nominated films Whiplash and Birdman, the pulsing march of creativity present in each is music to the Academy’s ears. Birdman takes the lead, however, thanks to the frenetic rhythm of star Michael Keaton and the meticulously avant-garde jazz of director Alejandro González Iñárritu. Not a moment is wasted in Birdman’s 119 minutes, which helps evoke the dizzying pace of an artist’s vitriolic internal dialogue. Though the film’s ending is a source of contention for its few detractors, the Academy is not prone to shying away from such divisiveness — just ask the Coen Brothers, who took home Best Picture in 2008 for the equally divisive No Country for Old Men. (TRACE WILLIAM COWEN) Also nominated: American Sniper, Boyhood, The Grand Budapest Hotel, The Imitation Game, Selma, The Theory of Everything, Whiplash

BEST DIRECTOR

Frontrunner: Richard Linklater, Boyhood Should Linklater win this simply because Boyhood was perhaps the most audacious piece of filmmaking in recent memory? Or should he take the prize because Boyhood is a brilliant piece of storytelling? Take your pick, but Linklater, a director who has been doing things his own way since debuting with Slackers, then Dazed and Confused, gave us a very real and blemished look at growing up with this beast of a movie that was shot over 12 years. Sure, he could have trimmed a half-hour in editing, but what remains is a remarkably relatable story that allows its audience to grow along with the characters. The stylistic pyrotechnics of Wes Anderson’s Grand Budapest Hotel and Iñárritu’s Birdman are notable, but ambition gives this to Linklater.

(MIKE BOOKEY) Also nominated: Alejandro González Iñárritu, Birdman; Bennett Miller, Foxcatcher; Wes Anderson, The Grand Budapest Hotel; Morten Tyldum, The Imitation Game

34 INLANDER FEBRUARY 19, 2015

BEST ACTRESS

Frontrunner: Julianne Moore, Still Alice In Still Alice, Julianne Moore plays a linguistics professor who can’t quite find the right words for things and gets lost on her morning runs. Early-onset Alzheimer’s is the diagnosis.

This is the sort of dramatic role the Academy eats for breakfast, but in the hands of Moore, Dr. Alice Howland deteriorates before our eyes in subtle sadness.

There are no big freak-outs or melodramatic speeches about how life is unfair. Moore has already cleaned up this award season, taking home a Golden Globe and a BAFTA (the British Oscars). Other female performances were nuanced and fearless (especially Rosamund Pike in Gone Girl), but Moore, who’s been nominated four times without winning, will take this. (LAURA JOHNSON) Also nominated: Marion Cotillard, Two Days, One Night; Felicity Jones, The Theory of Everything; Rosamund Pike, Gone Girl; Reese Witherspoon, Wild

BEST SUPPORTING ACTRESS

Frontrunner: Patricia Arquette, Boyhood Meryl Streep’s inclusion in this year’s nominees for Best Supporting Actress is baffling, especially when compared with Patricia Arquette’s career-defining performance as the mother in Richard Linklater’s sure-to-be-studied-in-film-schoolforever Boyhood. Arquette’s nuanced performance as a mother coming to the terms with the inevitability of time and age is tastefully subtle, effortlessly empathetic, and — above all else — real. Laura Dern (Wild) and Emma Stone (Birdman) proved more than worthy of their respective nominations, but the roads to public and critical hype surrounding Arquette’s ode to motherhood will likely merge, forming a direct path to an Oscar.

(TWC) Also nominated: Laura Dern, Wild; Keira Knightley, The Imitation Game; Emma Stone, Birdman; Meryl Streep, Into the Woods

BEST ACTOR

Frontrunner: Michael Keaton, Birdman Under Alejandro González Iñárritu’s brilliantly jazz-like direction, Keaton was able to tap into virtually every chapter of his storied career in Birdman without leaning on misguided nostalgia. Viewers betting on Eddie Redmayne’s physical feat of a performance in The Theory of Everything

are counting on the Academy’s longtime love affair with British actors, which is valid. However, Keaton’s cinematic exploration of the artist’s ego, though not a comeback in the traditional sense, certainly qualifies as a late-career resurgence — a narrative the Academy loves to encourage. (TWC) Also nominated: Steve Carell, Foxcatcher; Bradley Cooper, American Sniper; Benedict Cumberbatch, The Imitation Game; Eddie Redmayne, The Theory of Everything

BEST SUPPORTING ACTOR

Frontrunner: J.K. Simmons, Whiplash It’s sweet that the other nominees for Best Supporting Actor will attend this Sunday’s ceremony, but there is no possibility that anyone other than J.K. Simmons will win. In Whiplash, a horror film masquerading as a drama, all of the kindness of his character from Juno or the insurance commercials is gone. Instead, Simmons plays a conservatory jazz band instructor who gets his kicks out of terrorizing his students. He throws things at them, screams in their face and calls them every sort of racial, sexual and religious slur imaginable and unimaginable. Simmons’ performance is so batshit crazy you want to punch him and scream at him and talk about the injustice of it all. (LJ) Also nominated: Robert Duvall, The Judge; Ethan Hawke, Boyhood; Edward Norton, Birdman; Mark Ruffalo, Foxcatcher n

FILM | SHORTS

OPENING FILMS DUFF

Bianca (Mae Whitman) is mortified when she discovers that she is the “designated ugly fat friend,” or “DUFF,” of her high school clique. In an attempt to salvage what’s left of her senior year, Bianca must overthrow Madison (Bella Thorne). Determined to break the hierarchy, she starts a social revolution proving that no matter what you look like or how cool you think you are, everyone is someone’s DUFF. (CB) Rated PG-13

HOT TUB TIME MACHINE 2

More hot-tubbing and more time travel are in store for the gang from the 2010 ’80s-obsessed original (minus John Cusack) as they first fast-forward 10 years only to see loudmouth Lou (Rob Corddry) get shot, launching an era-bouncing trip through the decades to try and change his fate. Will they save Lou? Will Adam Scott (Parks and Recreation) prove a worthy substitute for Cusack, in the role of his son? Will the future be as kind to this franchise as the past? Only time will tell. (DN) Rated R

McFARLAND USA

When he discovers his students’ amazing ability to run, Jim White (Kevin Costner) is determined to form a cross-country team that would one day be state champions. Inspired by the legacy of the McFarland High School runners of 1987, McFarland

Hot Tub Time Machine 2

USA follows White and his team from a small farming town in California on their journey against the odds. Determination, sweat and strong family bonds provide a road for the team to sprint to victory. (CB) Rated PG

TIMBUKTU

The brilliant Timbuktu comes along at a perfect moment to elucidate the diversity of Islam, and the cultural battles happening within the religion.

Director and co-screenwriter Abderrahmane Sissako does a remarkable job bringing the viewer into an utterly foreign world of sparse, sandy landscapes dotted with mud huts and tents and making us empathize with the local fisherman, cattle herders and children who suddenly have a cast of gun-toting foreigners imposing sharia law on the small village. At Magic Lantern (DN) Rated PG-13

THE TALE OF PRINCESS KAGUYA

This Japanese film is nominated for a Best Animated Feature in this year’s Academy Awards. Directed by the legendary Isao Takahata, the story tells of a young girl who was found inside a bamboo shoot and then grows up to be a gorgeous princess. The Englishlanguage release features the voices of Chloe Grace Moretz, James Caan, Beau Bridges and others. At Magic Lantern (MB) Rated PG

Stay local to go far.

NOW PLAYING 50 SHADES OF GREY

Based on E.L. James’ mega-selling novel, the sex-drenched film tracks the relationship between a rich businessman named Christian Grey (Jamie Dornan) and naïve college student Anastasia Steele (Dakota Johnson) as they explore bondage and other masochistic proclivities in his special sex room, on his helicopter, in an elevator – you get the idea. Every generation needs its mainstreaming of “kinky” via a feature film, and Millennials, this is your Last Tango in Paris or 9 ½ Weeks.

(DN) Rated R

AMERICAN SNIPER

American Sniper opens with Bradley Cooper’s Chris Kyle on his first tour in Fallujah, perched on a rooftop protecting the Marines clearing buildings door

to door. From the moment of his first life-or-death decision, the story flashes back — to his Texas childhood, his career as a rodeo cowboy, his eventual enlistment and his courtship and marriage to his wife, Taya (Sienna Miller) — before returning to his experiences serving in Iraq. (SR) Rated R

BIRDMAN

After good work in lots of small supporting roles over the past couple of decades, Michael Keaton gets back to work as a former franchise movie star now trying to make a comeback on the Broadway stage, but finding obstacles everywhere, many of them in his own head. (ES) Rated R ...continued on next page

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FEBRUARY 19, 2015 INLANDER 35

FILM | SHORTS

THE MAGIC LANTERN FRI FEB 20TH - THUR FEB 26TH

2015 OSCAR NOMINATED SHORT FILMS: ANIMATION (78 MIN- PG)

Fri/Sat: 3:45 Sun: 1:15, 5:15 Wed/Thu: 4:45 LIVE ACTION (122 MIN PG-13) *last weekend!

Sat: 1:30

*Oscar THE TALE OF PRINCESS KAGUYA (137 MIN) Nominee!

Fri/Sat: 5:30 Sun: 2:45 Wed/Thu: 6:15

BOYHOOD (160 MIN) *Oscar Nominee Last Weekend Only!

Fri/Sat: 8:00

TWO DAYS, ONE NIGHT (92 MIN)

*Oscar Nominee!

Fri/Sat: 5:00 Sun: 12:00 Wed/Thu: 5:15

TIMBUKTU (93 MIN)

*Oscar Nominee!

TUNA DOES VEGAS Written by Jaston Williams, Joe Sears and Ed Howard Directed by Sean Shelley and Michelle Hodgdon

March 6, 7, 13, 14, 20, 21 at 7pm March 8, 15 and 22 at 2pm

Fri/Sat: 3:15, 6:45 Sun: 1:45 Wed/Thu: 7:00

Produced by special arrangement by Samuel French, Inc.

THE HOMESMAN (117 MIN)

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NOW PLAYING

Richard Linklater’s film, shot over the course of 12 years, is a true masterwork and eschews the big-bang theory of dramatics in favor of the million-andone little things that accumulate daily and help shape who we are, and who we will become. (MB) Rated R

THE HOMESMAN

Tommy Lee Jones, Hilary Swank and Meryl Streep star in this film that offers a glimpse into the challenges faced in the early American West. When three women become mentally unstable due to their trying pioneer lifestyles, the hardened Mary Bee Cuddy — played

by Swank— sets out to deliver them to safety in Iowa. (KG) Rated R

THE IMITATION GAME

During World War II, the Germans used a machine called an Enigma that created what were thought to be unbreakable codes for top-secret military communications. British mathematician Alan Turing (Benedict Cumberbatch) was hired by Allied forces to decipher the machine’s codes and help win the war. (MB) Rated PG-13

JUPITER ASCENDING

Hit The Slopes This Weekend!

The Wachowskis are back after the fabulous but monetarily disastrous Cloud Atlas, but this time just sticking with science fiction elements, and they go at it full throttle. Mila Kunis is an unhappy drudge on Earth, who is brought to a distant planet where members of royalty there believe she is the Queen of the Universe. But she’s more a damsel in distress, regularly saved by super tracker and former soldier Channing Tatum, who wears and uses a cool pair of anti-gravity boots. (ES) Rated PG-13

KINGSMAN: THE SECRET SERVICE

Harry (Colin Firth), code name Galahad, recruits Eggsy (Taron Egerton), a kid from the wrong side of the London tracks, to be a member of the Kingsmen, an ostensibly classy set of British spies. The whole film touts how the Kingsmen follow rules to keep them gentlemanly, but it eventually veers far off course into something that fully contradicts itself. (MJ) Rated R

OSCAR-NOMINATED DOCUMENTARIES (PART A)

36 INLANDER FEBRUARY 19, 2015

THE NEW YORK INLANDER TIMES

The first round of short documentaries

VARIETY

METACRITIC.COM

(LOS ANGELES)

(OUT OF 100)

Timbuktu

91

Birdman

89

American Sniper

72

The Homesman

68

Unbroken

60

Black or White

58

Jupiter Ascending

57

BLACK OR WHITE

Kevin Costner gives another great performance as a heavy-drinking lawyer who loses his wife and must deal with raising the 7-year-old granddaughter (Jillian Estell) who’s been living with them since their daughter died in childbirth, and her drug-addled father vanished. But the little girl’s pushy grandmother (Octavia Spencer) thinks she should come and live with the black side of the mixed family. Strong writing, direction, acting and a gutsy ending.

(ES) Rated PG-13

BOYHOOD

SKI & SNOWBOARD

CRITICS’ SCORECARD

DON’T MISS IT

WORTH $10

at the Magic Lantern features Joanna, a piece about a woman facing a terminal illness who is writing a journal to leave for her young son once she passes on and Crisis Hotline: Veterans Press 1, a documentary about the operators who help suicidal military veterans. (MB)

PADDINGTON

Paddington the bear winds up in London in search of an old friend after a family tragedy in his native Peru. He soon finds a loving family to take him in, but is quick to cause a series of calamities in the home of the friendly Londoners, who name him Paddington.

(MB) Rated PG

PROJECT ALMANAC

When David (Johnny Weston) finds blueprints for a time machine in his garage, he and his friends are determined to make the most of it. As their manipulation of the past results in plane crashes, riots and natural disasters, the teens discover that they must go back to the beginning if they have any hope of undoing the ripple effect. (CB) Rated PG-13

SELMA

Selma could have been just an inspirational drama about a pivotal historical moment, and it could have been just a portrait of King’s efforts at promoting civil rights. But director Ava DuVernay and her team are interested in doing something much less common, something that echoes the similar success of 2012’s Lincoln. (SR) Rated PG-13

SEVENTH SON

This epic fantasy tale from centuries ago stars Jeff Bridges as Master Gregory, the last in a long line of supernatural warriors tasked with keeping humanity safe against evil forces led by a mean witch (Julianne Moore). For help, the master recruits a country boy born “the seventh son of a seventh son” to teach him how to battle dark magic threatening the land — and potentially score an attractive young good witch in the process. (DN) Rated PG-13

THE SPONGEBOB MOVIE: SPONGE OUT OF WATER

When the sacred Crabby Patty recipe is stolen by a villainous pirate (Antonio Banderas), Spongebob Squarepants leaves behind the only world he has ever known. With the help of his friends

WATCH IT AT HOME

SKIP IT

Patrick, Mr. Krabbs, Sandy and Squidward, Spongebob journeys through our world and becomes the hero of Bikini Bottom. (CB) Rated PG

STILL ALICE

Julianne Moore earned a Best Actress Oscar nomination for her performance as Alice Howland, an accomplished college professor who realizes that she’s suffering from early-onset Alzheimer’s.

A post-Twilight Kristen Stewart also shines as Alice’s daughter, who’s also struggling to accept her mother’s diagnosis. (MB) Rated PG-13.

THE THEORY OF EVERYTHING

Inspired by Jane Wilde Hawking’s memoir about her life with former husband Stephen Hawking, the brilliant theoretical physicist (A Brief History of Time) diagnosed with motor neuron disease at age 21, the film’s heart beats with a romantic optimism, even when each of them finds new soulmates and their union ends. (SD) Rated PG-13

TWO DAYS, ONE NIGHT

Working mother of two Sandra Bye (Marion Cotillard) finds that her fate is in the balance after a “show of hands” vote at her workplace. While she was on medical leave during a season of depression, her colleagues overwhelmingly voted in favor of significant bonuses in return for her dismissal. She has one weekend to convince each employee to give up their bonuses so that she might keep her job in this French film. (CB) Rated PG-13

WHIPLASH

Socially maladroit and painfully singleminded, Andrew (Miles Teller), a freshman at a competitive conservatory, lives only to drum. Early on, he’s tapped by an instructor named Fletcher (J.K. Simmons) to join his elite competition band. (KJ) Rated R

WILD

Reese Witherspoon stars as Cheryl Strayed, the woman who walked the length of the Pacific Crest Trail and lived to write a hit book (upon which this film is based) about it. Directed by Jean-Marc Vallee (Dallas Buyers Club), Wild follows Strayed as she deals with her mother’s death and her crippling addiction issues by heading into the wilderness alone. (MB) Rated R 

FILM | REVIEW

MOVIE TIMES on

Searchable AIRWAY HEIGHTS 10117 W State Rt 2 • 509-232-0444 Timbuktu is nominated for a Best Foreign Language Oscar.

Extreme and Compelling Timbuktu vividly tackles the complexities of modern Islam

BY DAN NAILEN

G

iven many people’s tendency to think of citizenry that cigarettes are forbidden. A faithful all Muslims as the kinds of extremists Muslim woman is punished for not having gloves willing to support religion-fueled attacks on, even though they keep her from being able to on innocents, the brilliant Timbuktu comes along grip the fish she sells to survive. at a perfect moment to elucidate the diversity of There are several powerful story lines Islam, and the cultural battles happening within throughout, including one of a small herding the religion. family whose neighbors have fled rather than try Nominated for Best Foreign Language Film to adapt to the new reality in Timbuktu. Cattle at this year’s Oscars, Timbuktu combines stunning owner Kidane (Ibrahim Ahmed), his wife and images of sub-Saharan Mali with simple but sat12-year-old daughter seem happy living a simple isfying storytelling. Director and co-screenwriter life in the hills outside of town, but the grip of Abderrahmane Sissako does a remarkable job the extremists stretches even there when Kidane bringing the viewer into has an argument with a local TIMBUKTU an utterly foreign world of fisherman.

Rated PG-13 sparse, sandy landscapes While debates between a Directed by Abderrahmane Sissako dotted with mud huts local religious leader and the Starring Ibrahim Ahmed, Abel Jafri, Toulou Kiki and tents, and making us militants’ captain are enlightenAt Magic Lantern empathize with the local ing, they also serve the greater fisherman, cattle herdnarrative; Sissako never resorts ers and children who suddenly have a cast of to preaching to get his points about the effects gun-toting foreigners imposing sharia law on the of religious extremism across. Rather, he lets the small village. stories unfold through consistently strong perThe fundamentalists controlling the town formances, gorgeous camera work and stirring, are shown as hypocrites and cowards perfectly subtle music. willing to twist the word of Allah to exert their Keeping it simple proves to be the best way power on the locals. A woman is given 40 lashes to tackle the complexities inherent in modern for singing songs praising Allah while a jihadist is Islam. And anyone who sees the West’s relationseen clearly enjoying the sound before he arrests ship with the Muslim world in simple blackher. Another man sneaks off to smoke minutes and-white terms would do well to learn from after loudspeaker announcements remind the Timbuktu’s lessons. n

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PG Daily (2:40) (4:40) 7:00 Fri (10:40) Mon-Fri (12:40)

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FEBRUARY 19, 2015 INLANDER 37

n O g n i v o M o sing t e u n i t s con n a c i r f home A s l t i a h n o y i t d trage Excep r e e t h f t a d e n c JOHNSON

BY LAURA Simba a and dan

JACOB JONES PHOTO

38 INLANDER FEBRUARY 19, 2015

S

he was a force of nature.

Terri Grzebielski would sing next to Simba Tirima on stage, along with the rest of the 14 or so members of the Afrobeat band Exceptional Africans, and people couldn’t help but watch the 61-year-old often wearing feathers and bright clothing. Tirima would call out a line, Terri would respond. Terri would sway to the rhythms and Tirima says it was like magic.

“Terri was a diva and a lover of people,” Tirima says. “She had something. She was able to get down deep into her soul and pull it out for the rest of us to see.”

But last month, the dancing and singing abruptly ended when Grzebielski’s son allegedly

killed her in her Moscow home. Authorities said he also shot and killed his landlord and an Arby’s manager. The close-knit university community was chilled by the killings and the band is still grappling with her loss.

Last week, at the downtown live music club John’s Alley, an unseasonably warm sun is beaming through the skylight over a high bar table. Tirima has retrieved a burnt-orange guitar from his car to demonstrate what makes his music his own.

“There are tensions between these rhythms, which makes it tricky to play,” says Tirima of his summery-sounding music. “But anyone with a heartbeat can learn to do this.”

Tirima says Grzebielski was always supportive of his funky, jazz and reggae-tinged African music. He tried various formations of musicians and went solo for a bit before starting his current band two years ago. Grzebielski began performing with them last year.

Before that, Tirima would invite her to come up and sing a couple of songs anyway. One of their favorites was Bob Marley’s “No Woman, No Cry.” Today, one week before the band’s next performance, Tirima is clear: Simba and the Exceptional Africans must continue.

T

irima sleeps about four hours a night; if he slept any longer he wouldn’t get enough done. In December, he finally completed his Ph.D. in environmental politics from the University of Idaho, realizing a dream he’s had since arriving in this country more than 15 years ago. He currently travels to distant countries with TerraGraphics International Foundation, educating doctors and local leaders on environmental toxicology and working to make their communities safer.

When at home on his property, just three miles outside of Moscow where he keeps horses and chickens, he’ll wake early, eat his instant oatmeal, wash it down with a cup of Kenyan black tea and go jogging for 10 miles. He writes or plays music (his catalog contains nearly 50 originals), keeps up on his nine languages, studies fractal mathematics, works on his second cookbook and always makes time to let loose at the end of the day.

Growing up in Maru, Kenya, he questioned everything. Bob Marley moved him. He worked his hair into dreadlocks and got suspended from school.

“I developed a sense of justice from this socially conscious music, and also an awareness that there’s nothing wrong with blackness, but it doesn’t mean it’s better,” he says.

Now living in Idaho, which he considers his second home, on a work visa, Tirima has assembled a group of rock and jazz musicians (on guitar, brass, keys and vocals) from Moscow, Pullman and the Tri-Cities. They rehearse once a week with additional smaller sessions, “because there are too many of us,” he says with a laugh. Their shows have a tendency to last for five hours, filled with everything from traditional African covers to calls for social change.

“I get all of these musicians together and we speak the same language; it transcends all of these boundaries of what we’ve been told we are,” Tirima explains. “The music that we play, we’re not here to impress anybody. It’s not ‘Come see how skilled I am.’ It’s a true sharing of what is in us. We play what we feel.”

T

his weekend’s soul safari of a Simba and the Exceptional Africans performance is dedicated to Grzebielski. The John’s Alley show will feature a lone mic stand up front in her honor. “No Woman, No Cry” is on the set list and there may be tears, as there have been in the few performances since her passing.

“It’s important we remember how powerful of an individual she was,” Tirima says. “But when we’re playing and it’s working and it’s… very, very different than any other music. These are beautiful moments. If there is a heaven, this could be it.” n lauraj@inlander.com Simba and the Exceptional Africans • Fri, Feb. 20, at 9:30 pm • $5 • 21+ • John’s Alley • 114 E. 6th St., Moscow • alleyvault.com • (208) 883-7662

FEBRUARY 19, 2015 INLANDER 39

MUSIC | METAL

Dark Into Light Call of the Void melds brutal metal and murky beauty

BY BEN SALMON

B

oulder, Colorado, is known for its bottomless supply of noodly jam-bands, progressive bluegrassers, acoustic funkateers and a legion of loose-limbed music fans who’ll twirl the night away to all the above.

But there’s more to the town’s music scene… right?

Not really, says Patrick Alberts, guitarist for Boulderrooted metal band Call of the Void. “There was a sweet show once at a bar where it was us and Speedwolf and that was really cool,” he says. “But that was probably one of the only metal shows to ever go down in Boulder.”

Truth is, most of Call of the Void has moved to nearby Denver, but they still practice at Alberts’ home in Boulder, and primordial versions of the band began taking shape there about a decade ago.

“We (started out) playing technical metal. We were

40 INLANDER FEBRUARY 19, 2015

really into Dillinger Escape Plan and throwing jazz into our music,” Alberts says. “We would play shows and it was like, if we f---ed up one part, the whole band had to start over. We (didn’t) want to do that. We just wanted to play easier music and more rocking music.”

Mission accomplished. Call of the Void’s second fulllength, Ageless, is a 12-track barrage of guttural hardcore, punchy sludge and relentless grind. Paired with Steve Vanica’s abrasive howl and harrowing lyrics, it’s also one of the darkest and heaviest albums so far this year.

Still, light finds a way through the blackened cracks in Call of the Void’s sound. The band’s riffs are thunderous but murkily beautiful in places, and Vanica’s vocals are versatile enough to act as a melodic element of the songs, rather than simply a shredded sheet of grey.

Call of the Void is one of the few metal acts to come out of Boulder, Colorado.

The word “melodic” can be polarizing in metal.

Alberts considers it a compliment.

“The title track, that was pretty much me writing an Interpol/True Widow riff. I’m like, ‘You know, that chord is super heavy. We could do something like that,’” he says. “We’re not constrained by having to be brutal all the time. We just want to do whatever sounds really good and still remain heavy.”

Call of the Void recorded Ageless nearly a year ago, but it’s just now coming out because of their label Relapse Records’ loaded release schedule over the past few months, Alberts says. So not only is the aggression that fuels the band’s music pent up and ready to explode, these songs will feel almost fresh and new when Call of the Void hits the stage.

“By the time ... we start playing these things hundreds of times in front of people, it’s a relief because, you know, you’d forgotten about it, and it’s out and people dig it,” Alberts says. “And you don’t have to worry about it anymore.” n Call of the Void with Enabler, the Drip, FAUS and Cold Blooded • Tue, Feb. 24, at 6:30 pm • $10/$13 day of • All-ages • Pinnacle Northwest • 412 W. Sprague • thepinevents.com • 368-4077

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FEBRUARY 19, 2015 INLANDER 41

MUSIC | SOUND ADVICE

HIP-HOP GRIEVES

C

ut from the same cloth as Macklemore’s approachable-to-a-fault breakthrough The Heist, Grieves’ latest record — 2014’s Winter & the Wolves — posits itself as the culmination of three years of self-discovery in the wake of successful tours with Atmosphere, P.O.S., and yes, fellow Seattle-based pop-rap sermonizer Macklemore.

The strength of Grieves (aka Benjamin Laub), though, rests not in hip-hop posturing or teenage melodrama, but in a handful of that album’s hooks.

Should he surrender further to the guardian angels of pop, Grieves could potentially prove a viable radio adversary. His previous show at the Bartlett, last June, sold out relatively quickly, so don’t procrastinate in nailing down your plans.

— TRACE WILLIAM COWEN Grieves, Mouse Powell, L.O.U. • Sun, Feb. 22, at 8 pm • $18/$20 day of • All-ages • The Bartlett • 228 W. Sprague • thebartlettspokane.com • 747-2174

J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

Thursday, 02/19

J The BIG DIPPeR, The Tone Collaborative, Flannel Math Animal, Marco Polo Collective, Drew Blincow BOOMeRS CLASSIC ROCK BAR & GRILL, Randy Campbell acoustic show BUCKhORn Inn, Spokane River Band COeUR D’ALene CASInO, PJ Destiny, JamShack JOhn’S ALLey, DJ DarkBlood J LAGUnA CAFé, Just Plain Darin LeFTBAnK WIne BAR, Nick Grow J LUxe COFFeehOUSe, Particlehead J MOnARCh MOUnTAIn COFFee (208-265-9382), Singer-songwriter Open Mic O’ShAy’S, Open mic J The PALOMInO CLUB, [SOLD OUT] Granger Smith feat. Earl Dibbles Jr. ReD ROOM LOUnGe, Left Over Soul ROADhOUSe COUnTRy ROCK BAR, Steve Starkey The VIKInG BAR & GRILL, Christy Lee ZOLA, Sonny Brookbank Band

Friday, 02/20

315 MARTInIS AnD TAPAS, Truck Mills J The BARTLeTT, The Round No. 5 feat. Tyler Aker, Cold Mt Yeti and Ruth Henrickson, poet Devin Devine and visual artist Jesse Pierpoint BeVeRLy’S, Robert Vaughn BLACK DIAMOnD, DJ Perfechter BOLO’S, Shiner BOOMeRS CLASSIC ROCK BAR & GRILL, Crybaby BOWL’Z BITeZ AnD SPIRITZ, Likes Girls BUCKhORn Inn, Bobby Bremer Band The CeLLAR, Fur Traders J ChATeAU RIVe, New West Guitar Group COeUR D’ALene CASInO, Kicho,

42 INLANDER FEBRUARY 19, 2015

RAP RIFF RAFF

W

hen Riff Raff saw the 2012 Harmony Korine film Spring Breakers, starring James Franco as the affable rapper Alien, he likely felt the burning sensation associated with a playfully stolen identity. One of them, anyway. Though this conflict of dueling alter egos doesn’t necessarily define Riff Raff’s existence in the pop spectrum, it certainly adds a crucial dimension. After all, the most fascinating moments of the Riff Raff (aka Horst Christian Simco) saga exist on that precipice between the character and the person, where the audience witnesses a creation battling against its own maker. Supporting last year’s Neon Icon, the perpetual antihero of low culture is currently spreading his brand of faux-luxury anomalies across the continent on his North American tour.

— TRACE WILLIAM COWEN Riff Raff, In Depth, Whurlwind, DJ Beauflexx • Fri, Feb. 20, at 7 pm • $22.50 • All-ages • Knitting Factory • 919 W. Sprague • sp.knittingfactory.com • 244-3279

Strictly Business CURLey’S, Chris Rieser & Snap the Nerve FeDORA PUB, Kenny Bartilioni FIZZIe MULLIGAnS, Uppercut The hAnDLe BAR, Hotwired IROn GOAT BReWInG CO. (4740722), Nick Grow IROn hORSe BAR, The Ryan Larsen Band J JOhn’S ALLey, Simba and the Exceptional Africans (See story on page 38) JOneS RADIATOR, Sidetrack J KnITTInG FACTORy, Riff Raff (See story above), In Depth, Whurlwind, DJ Beauflexx J LAGUnA CAFé, Pamela Benton The MeMBeRS LOUnGe (703-7115), DJ Selone and DJ Eaze nAShVILLe nORTh (208-457-9128), Luke Jaxon neCTAR TASTInG ROOM, Tommy G

nORTheRn QUeST CASInO, DJ Ramsin, DJ Freaky Fred nyne, DJ MC Squared PAnIDA TheATeR (208-263-9191), Leroy Bell PenD D’OReILLe WIneRy, Dave Hannon ReD ROOM LOUnGe, Corina Corina and the Muses RePUBLIC BReWInG CO., February Fiesta feat. Milonga ROADhOUSe COUnTRy ROCK BAR, Last Chance Band SILVeR FOx (208-667-9442), The Usual Suspects SPOKAne eAGLeS LODGe (4893030), Dragonfly The VIKInG BAR & GRILL, Charlie Butts & the Filter Tips ZOLA, Dirty Rice

Saturday, 02/21

J BABy BAR, Crystalline, Vox Mod

J The BARTLeTT, Base - Songwriting 101 Workshop BeVeRLy’S, Robert Vaughn J The BIG DIPPeR, Soul Proprietor February Funk BLACK DIAMOnD, The Oracles BOLO’S, Shiner BOOMeRS CLASSIC ROCK BAR & GRILL, Crybaby BOWL’Z BITeZ AnD SPIRITZ, Likes Girls BUCKhORn Inn, Bobby Bremer Band J CALyPSOS (208-665-0591), Dave Hannon The CeLLAR, Fur Traders PInnACLe nORThWeST (368-4077), Girl on Fire, Toxsis COeUR D’ALene CASInO, Kicho, Can You Sing-off feat. Strictly Business COeUR D’ALene CeLLARS, GRE3NE/ Ron Greene CURLey’S, Chris Rieser & Snap the Nerve

FIZZIe MULLIGAnS, Uppercut GARLAnD PUB AnD GRILL (3267777), Spokane River Band The hAnDLe BAR, The Usual Suspects J The hIVe (208-457-2392), Karl Denson’s Tiny Universe, Brownout IDAhO POUR AUThORITy (208-5977096), Bright Moments Jazz Group IROn GOAT BReWInG CO., Don Thomsen IROn hORSe BAR, The Ryan Larsen Band JOhn’S ALLey, Blue Funk Jailbreak J KnITTInG FACTORy, Iration, Stick Figure, Hours Eastly The LARIAT (466-9918), Dude Ranch LeFTBAnK WIne BAR, Karrie O’Neill LInnIe’S ThAI CUISIne (535-2112), Karaoke and Dancing with DJ Dave nAShVILLe nORTh, Luke Jaxon nORTheRn QUeST CASInO, DJ Ramsin, DJ Freaky Fred, DJ Patrick nyne, DJ the Divine Jewels

PEND D’OREILLE WINERY, Wagoner Band ROADHOUSE COUNTRY ROCK BAR, Last Chance Band J THE SHOP (534-1647), John and Amalie SPOKANE EAGLES LODGE, Dragonfly THE VIKING BAR & GRILL, Dimestore Prophets ZOLA, Dirty Rice

Sunday, 02/22

J THE BARTLETT, Grieves (See story on facing page), Mouse Power, L.O.U. THE CELLAR, Pat Coast COEUR D’ALENE CASINO, Kosh, Bill Bozly DALEY’S CHEAP SHOTS, Jam Night with VooDoo Church

Monday, 02/23

J CALYPSOS, Open Mic EICHARDT’S, Monday Night Jam with Truck Mills J RICO’S (332-6566), Open Mic UNDERGROUND 15, Open Mic ZOLA, Nate Ostrander Trio

GET LISTED!

Email getlisted@inlander. com to get your event listed in the paper and online. We need the details one week prior to our publication date.

Tuesday, 02/24

315 MARTINIS AND TAPAS, The Rub J THE BARTLETT, Open Mic J CALYPSOS, Mike June J PINNACLE NORTHWEST, Call of the Void (See story on page 40), Enabler, the Drip, FAUS, Cold Blooded CRAFTED TAP HOUSE + KITCHEN (208-292-4813), Kosh FEDORA PUB, Tuesday Night Jam with Truck Mills JONES RADIATOR, Open Mic of Open-ness THE LARIAT, Robert Moss RED ROOM LOUNGE, Unplugged feat. local artists ZOLA, The Bucket List

Wednesday, 02/25

J BING CROSBY THEATER, Jayme Stone’s Lomax Project J CHAPS, Land of Voices with Dirk Swartz CRAFTED TAP HOUSE + KITCHEN, Carli Osika EICHARDT’S, Charley Packard GARLAND AVENUE DRINKERY (3155327), Open Mic with DJ Scratch n Smith GENO’S (368-9087), Open Mic with T&T JONES RADIATOR, Sally Bop Jazz LA ROSA CLUB, Robert Beadling and Friends THE LANTERN TAP HOUSE, Open Turntables Night with DJ Lydell LITZ’S (327-7092), Nick Grow LUCKY’S IRISH PUB, DJ D3VIN3 RED ROOM LOUNGE, Lucas Brown

MUSIC | VENUES

Presents local night SOULFUL SOUPS AND SPIRITS, Open mic ZOLA, The Bossame

Coming Up ...

THE BIG DIPPER, Lee Dewyz, the Tragic Thrills, Feb. 26 BING CROSBY THEATER, Crystal Bowersox, East Forest, Feb. 26 CHATEAU RIVE, Della Mae, Feb. 26 THE BARTLETT, Trapper Schoepp, Duke Hogue, Lucas Brown, Feb. 26 KNITTING FACTORY, Young Dubliners, Feb. 27, 8:30 pm.

RED ROOM LOUNGE, Galaxe, Bodhi Drip, Bard, Feb. 28 COEUR D’ALENE CELLARS, Steve Simisky, Feb. 28, 5-8 pm.

THE BIG DIPPER, The Hoot Hoots, the Camaros, Feb. 28, 7 pm IRON GOAT BREWING CO., The Betty’s, Feb. 28 THE SHOP, One Star Revue, Feb. 28 THE BARTLETT, John Craigie, Feb. 28 KNITTING FACTORY, Reblution, Gondwana, Jeremy Loops, Feb. 28 JOHN’S ALLEY, The Working Poor, Feb. 28 THE BIG DIPPER, Guttermouth, Counterpunch, March 1 THE BARTLETT, Leisure Cruise, March 2 RICK SINGER PHOTOGRAPHY STUDIO, Mollie O’Brien & Rich Moore, March 3 KNITTING FACTORY, In Flames, All that Remains, Wovenwar, March 4 THE BARTLETT, Hey Rosetta!, March 4 KNITTING FACTORY, Mat Kearny, Parachute, Judah and the Lion, March 5 CHECKERBOARD BAR, Voodoo Horseshoe, March 5 THE BIG DIPPER, The Backups, March 6 THE HOP!, Single Mothers, March 6 KNITTING FACTORY, Snocore Tour feat. Flyleaf, Adelita’s Way Framing Hanley, Fit For Rivals, March 6 NORTHERN QUEST CASINO, The Very Best of Celtic Thunder Tour, March 7 UNDERGROUND 15, Jordan Collins album release party feat. Nate Greenburg, March 7 THE BARTLETT, The Grizzled Mighty Album Release, March 7 KNITTING FACTORY, Machine Head, Mercy Brown, March 8 THE BARTLETT, The Dodos, March 10 REPUBLIC BREWING CO., Jeff Scroggins and Colorado, March 13 THE BARTLETT, The Cave Singers, March 13 KNITTING FACTORY, The Next Big Thing show feat. Jana Kramer, Kristy Lee Cook, Davisson Brothers Band, Logan Mize, March 14 THE BARTLETT, St. Patty’s Party with Polecat, Folkinception, March 14 SWAXX, Spokane Shock Season Kickoff Party feat. DJ JT Washington, March 14 CLEARWATER RIVER CASINO, Foreigner, March 15 THE PALOMINO CLUB, James Otto, March 15 THE PALOMINO CLUB, Sir Richard Bishop, March 19

INLAND NORTHWEST HISTORY

T i m e l e s s Ta l e s o f S p o k a n e a n d t h e I n l a n d N o r t hwe s t , Vo l u m e 1

TIMELESS TALES OF SPOKANE AND THE INLAND NORTHWEST I EDITED BY TED S. McGREG

Timeless Tales of Spok ane and the Inland No rthwest, Volume 1

OR JR.

f you call yourself an Inlander, you need to know the stories.

Do you remember those ancient ivory tusks pulled from a farm down on the Palouse? What happene d after fur trappers set up their first trading post on the Spokane River?

Or how a local basketba ll team captivated the nation? What about “The Biggest Thing That Man Has Ever Done”?

A World’s Fair?

Those are just a few of the tales that define the rich history of the Inland Northwest — stories that were first retold in the pages of the Inlander newspaper starting in 1993. In Inlander Histories, you’ll meet Nell Shipman, the silent film star who launched her own studio on the shores of Priest Lake. You’ll hop a flight over Mt. St. Helens on a particularly memorable day. And you’ll learn how Walt Worthy kept the dream of Louis Davenport alive in downtown Spokane.

Noted local historians Jack Nisbet, Robert Carriker and William Stimson join Inlander staff writers, including Sheri Boggs, Andrew Strickman and Mike Bookey, to take you on a tour of some of the most important moments in the region’s past. Collected together for the first time, Inlander Histories pieces together the tapestry of Eastern Washington and North Idaho culture, creating a rare documen t of life in the “inland” part of this corner of the continent.

Now available on $14.95

COVER DESIGN BY CHRIS BOVEY

Learn more at Inlander.com/books

315 MARTINIS & TAPAS • 315 E. Wallace, CdA • 208-667-9660 ARBOR CREST WINE CELLARS • 4705 N. Fruit Hill Rd. • 927-9463 BABY BAR • 827 W. First Ave. • 847-1234 THE BARTLETT • 228 W. Sprague Ave. • 747-2174 BEVERLY’S • 115 S. 2nd St., CdA • 208-765-4000 THE BIG DIPPER • 171 S. Washington St. • 863-8098 BIGFOOT PUB • 9115 N. Division St. • 467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 227-7638 BLACK DIAMOND • 9614 E. Sprague • 891-8357 THE BLIND BUCK • 204 N. Division • 290-6229 BOLO’S• 116 S. Best Rd. • 891-8995 BOOMERS • 18219 E. Appleway Ave. • 755-7486 BOOTS BAKERY & LOUNGE • 24 W. Main Ave. • 703-7223 BOWL’Z BITEZ & SPIRITZ• 401 W. Riverside Suite 101. • 321-7480 BUCER’S COFFEEHOUSE PUB • 201 S. Main, Moscow • 208-882-5216 BUCKHORN INN • 13311 Sunset Hwy.• 244-3991 THE CELLAR • 317 E. Sherman, CdA • 208-6649463 CHAPS • 4237 Cheney-Spokane Rd. • 624-4182 CHATEAU RIVE • 621 W. Mallon Ave. • 795-2030 CHECKERBOARD BAR • 1716 E. Sprague • 535-4007 COEUR D’ALENE CASINO • 37914 S. Nukwalqw Rd., Worley • 800-523-2464 CURLEY’S • 26433 W. Hwy. 53 • 208-773-5816 DALEY’S CHEAP SHOTS • 6412 E. Trent • 535-9309 EICHARDT’S • 212 Cedar St., Sandpoint • 208263-4005 FEDORA PUB • 1726 W. Kathleen, CdA • 208765-8888 FIZZIE MULLIGANS • 331 W. Hastings Rd. • 466-5354 THE FLAME • 2401 E. Sprague Ave. • 534-9121 FOX THEATER • 1001 W. Sprague • 624-1200 GRANDE RONDE CELLARS • 906 W. 2nd • 455-8161 THE HANDLE BAR • 12005 E. Trent Ave.• 474-0933 THE HOP! • 706 N. Monroe St. • 368-4077 IRON HORSE • 407 E. Sherman Ave., CdA • 208-667-7314 IRV’S BAR • 415 W. Sprague Ave. • 624-4450 JOHN’S ALLEY • 114 E. 6th, Moscow • 208-8837662 JONES RADIATOR • 120 E. Sprague • 747-6005 KNITTING FACTORY • 911 W. Sprague Ave. • 244-3279 LAGUNA CAFÉ • 4302 S. Regal St. • 448-0887 THE LANTERN TAP HOUSE • 1004 S. Perry St. • 315-9531 LA ROSA CLUB • 105 S. First Ave., Sandpoint • 208-255-2100 LATAH BISTRO • 4241 Cheney-Spokane Rd. • 838-8338 LEFTBANK WINE BAR • 108 N. Washington • 315-8623 LION’S LAIR • 205 W. Riverside Ave. • 456-5678 LUCKY’S IRISH PUB • 408 W. Sprague Ave. • 747-2605 LUXE COFFEEHOUSE • 1017 W. First Ave. • 624-5514 MAX AT MIRABEAU • 1100 N. Sullivan Rd. • 924-9000 MOOTSY’S • 406 W. Sprague • 838-1570 MOSCOW FOOD CO-OP • 121 E. Fifth St. • 208882-8537 NECTAR• 120 N. Stevens St. • 869-1572 NORTHERN QUEST • 100 N. Hayford • 242-7000 NYNE • 232 W. Sprague Ave. • 474-1621 THE SHOP • 924 S. Perry St. • 534-1647 O’SHAY’S • 313 E. CdA Lake Dr. • 208-667-4666 THE PALOMINO CLUB • 6425 N. Lidgerwood St • 443-5213 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 THE PHAT HOUSE • 417 S. Browne • 443-4103 PJ’S BAR & GRILL • 1717 N. Monroe St. • 328-2153 RED LION RIVER INN • 700 N. Division St. • 326-5577 RED ROOM LOUNGE • 521 W. Sprague Ave. • 838-7613 REPUBLIC BREWING • 26 Clark Ave. • 775-2700 THE ROADHOUSE • 20 N. Raymond • 413-1894 THE ROCK BAR • 13921 E. Trent Ave. • 43-3796 ROCKER ROOM • 216 E. Coeur d’Alene Ave. • 208-676-2582 ROCKET MARKET • 726 E. 43rd Ave. • 343-2253 SEASONS OF COEUR D’ALENE • 209 E. Lakeside Ave. • 208-664-8008 THE SHOP • 924 S. Perry St. • 534-1647 SOULFUL SOUPS & SPIRITS • 117 N. Howard St. • 459-1190 SPOKANE ARENA • 720 W. Mallon • 279-7000 SPLASH • 115 S. 2nd St., CdA • 208-765-4000 THE SWAMP • 1904 W. Fifth Ave. • 458-2337 UNDERGROUND 15 • 15 S. Howard St. • 290-2122 THE VIKING • 1221 N. Stevens St. • 315-4547 WEBSTER’S RANCH HOUSE SALOON • 1914 N. Monroe St. • 474-9040 ZOLA • 22 W. Main Ave. • 624-2416

FEBRUARY 19, 2015 INLANDER 43

DAN BAUMER PHOTO

THEATER GET NERDY

The top grossing American play of 1986 in London’s West End, the Larry Shue two-act comedy The Nerd, is ready to make its sheepishly funny presence known in North Idaho. A chuckling take on the virtues of gratitude, Shue’s story once enlisted Mark Hamill (aka Luke Skywalker) for its Broadway rendition.

Though no Star Wars heroes are expected to appear in this version, the proceedings are still a guaranteed batch of giggles and finely tuned silliness.

— TRACE WILLIAM COWEN The Nerd • Feb. 20-March 8; Thu-Sat at 7:30 pm; Sun at 2 pm • $13-$21 • The Modern Theater Coeur d’Alene • 1320 E. Garden Ave. • themoderntheater.org • 208-676-7529

44 INLANDER FEBRUARY 19, 2015

FILM OSCARS ON THE BIG SCREEN

THEATER RHYTHM & BLUES

Red Carpet Sunday • Sun, Feb. 22, at 4 pm • Donations accepted • Bing Crosby Theater • 901 W. Sprague • bingcrosbytheater.com • 227-7638

Memphis • Thu, Feb. 19–Sun, Feb. 22; showtimes vary • $33-$73 • INB Performing Arts Center • 334 W. Spokane Falls Blvd. • bestofbroadwayspokane.com • 279-7000

If you believe in your Oscars bets strongly enough, why not put a little of those future winnings up for a good cause? With proceeds benefiting the Coeur d’Alene Summer Theatre and Friends of the Bing, this year’s Academy Awards are broadcast live at the Bing, where attendees can sample the theater’s selection of food, beer and wine as they await the opening of each envelope. So whether you’re rooting for Michael Keaton’s super meta turn in Birdman or the criminally under-nominated Selma, be sure to experience the black tie revelry on its home turf — the big screen.

— TRACE WILLIAM COWEN

If you love R&B, rock ’n’ roll, or simply cannot get enough Broadway, the Tony Award-winning musical Memphis should entertain, inspire and move you. The show follows two young hopefuls on the road to fame during a time where racial tensions ruled and tolerance was nearly unheard of. Discover where rock was born and experience a story full of dancing, laughter and forbidden love.

Allow yourself to be transported back in time for a few hours on a journey to stardom with a DJ out to change the world and a singer waiting for her big break.

— COURTNEY BREWER

GET LISTED!

Email getlisted@inlander.com to get your event listed in the paper and online. We need the details one week prior to our publication date.

WIN 4 TICKETS TO SEE SAT, MARCH 14 7:30PM INB Performing Arts Center

BRIEFLY DESCRIBE YOUR MOST UNFORGETTABLE GIRLS NIGHT OUT

The Inlander promotions team will choose the most memorable story TWO WINNERS WILL BE DRAWN ON MARCH 6TH ENTER AT INLANDER.COM/FREESTUFF

PERFORMANCE BIG STAGE BALLET

The Martin Woldson Theater has hosted elegant ballet by companies from all over the West Coast, but the next cast to take the stage is stationed right here. The Spokane Youth Ballet performs its signature show based on the similarly named Grimm Brothers fairy tale, The Dancing Princesses, for the third time since the creation of the company in 2010. Consisting of around 50 elementary-, middle- and high school-aged ballet students from the area, the cast portrays the humorous tale of sister princesses who perplex their royal kingdom with what seems to be routine sleep-dancing, alongside professional adult dancers in the lead roles.

— KAITLYN ANSON Spokane Youth Ballet: The Dancing Princesses • Sat, Feb. 21, at 7:30 pm • $14-$25 • Martin Woldson Theater at the Fox • 1001 W. Sprague • foxtheaterspokane.com • 624-1200

WORDS BEHIND THE LENS

DESIGN INTERN WANTED THE INLANDER IS LOOKING for a spring 2015 intern to work with the advertising and editorial design departments.

National Geographic magazine is world-renowned for its breathtaking photos and soul-stirring stories. Ever wonder what it must be like for its contributors on the other side of the lens? For the third installment of the National Geographic Live series hitting Spokane, photographer Joel Sartore shares unimaginable stories from his exhilarating career as a photojournalist. Find out why he has risked his life to share snapshots from the corners of the globe, and what makes it all worth it.

— COURTNEY BREWER

G

Nat Geo Live: Grizzlies, Piranhas & Man-Eating Pigs • Tue, Feb. 24, at 7 pm • $41.50 • INB Performing Arts Center • 334 W. Spokane Falls Blvd. • inbpac. com • 279-7000

Eligible applicants must be enrolled in a college graphic design program and be able to work in the Adobe Creative Suite.

DRAW ME! Recreate the image in the box to the right!

Scan your drawing and include it with your resume.

TO APPLY Send your resume, cover letter, portfolio and drawing sample to intern@inlander.com. Position is unpaid. Please no calls or walk-ins.

FEBRUARY 19, 2015 INLANDER 45

RELATIONSHIPS

Advice Goddess BeAk exPerience

I recently started dating this new girl. I asked her whether her lips and boobs are real (and it turns out they are). However, I did call her out on having a nose job. She admitted it but seemed kind of upset. It’s the truth. And she’s beautiful, however she got that way.

What’s the problem?

—Just Curious At least you didn’t hold her up to the light like a hundred-dollar bill to look for the hologram.

The fact that you have a thought is not reason enough to let it out to roam the streets, exposing itself to the ladies. As I write in “Good Manners for Nice People Who Sometimes Say F*ck,” at the root of manners is empathy. So before speaking to someone — especially someone you’re dating — ask yourself, “Gee, wonder whether she’ll feel all warm and fuzzy inside when I point to her boobs and ask, ‘Yours or cubic zirconia?’”

The reality is, people often spin the truth to present themselves in a better light, just as businesses do. (Your cable company does not really “value your time,” and unless you’re a wino, I’m pretty sure Miller High Life is not “the Champagne of beers.”) However, evolutionary psychology research by William Tooke and Lori Camire finds that men and women tend to fudge their presentation in different ways. Because women evolved to prioritize men with the ability to “provide,” men are far more likely than women to be deceptive about their finances.

(You sure don’t see women doing as a male friend of mine did. He lived in a dumpy apartment and drove an old Nissan that looked like it got used for soccer practice by Godzilla and Mothra, but he had me take a photo of him for his online dating profile in a beautiful neighborhood — in front of some stranger’s Porsche.)

On the flip side, because men evolved to prioritize physical attractiveness in women (with the features men find beautiful reflecting health and fertility), women are most likely to be deceptive about their looks (those factory installed by the assembly line boss known as Mother Nature). That’s why women are extremely sensitive about a man parsing their appearance — as men are when a woman sizes up their finances and position. So, for the future, keep in mind that there’s a reason the term is “beauty secrets” and not “beauty announcements.”

To reset the balance — so she isn’t insecure about your feelings regarding her appearance — get in the habit of saying something nice about what she’s wearing and if she looks particularly sparkly some night. And do try to maintain perspective on the level of transformation here. She was merely born with a different nose; she wasn’t born “Alan” or “Bruce.”

AMY ALKON

Dr. Jekyll AnD Mr. HyDe THe SAlAMi

I’m a reformed party girl. I used to go out, get drunk, and sleep with lots of guys on the first date (if you could even call some of these “dates”). I am older now and am ready for something serious. But after hearing me talking about how I used to be, guys campaign for first-date sex. We’ll start making out a little, and I get into it and end up doing stuff before I really want to.

—Regrets No guy wants to hear, “I really like you, so I’ll make you spend months jumping through hoops while catching a little ball in your teeth instead of having sex with you right away like I did with those 6,000 other guys.” In fact, “I don’t do that… anymore” is pretty much a challenge to a guy to try for the same deal the other guys got. So consider talking about the person you are instead of the person you were. In fact, you might avoid going into any real detail — ever — about the old you. As psychologist and linguist Steven Pinker points out in “The Stuff of Thought,” the ability for a person to deny or overlook what he hasn’t exactly been told is a powerful force. (No guy wants to think about all the ghosts of penis past.)

You can also preplan to make it hard for yourself to cheat, a technique called “precommitment,” recommended by economist Thomas Schelling. For example, because alcohol and moonlight tend to combine to form a waterslide into your bed, you could schedule your first few dates at a less sex-friendly time and place, such as 10 a.m. at the coffee bar. Then if you go for a post-date walk, at least it won’t be “the walk of shame.” Before long, you should find that you have a new habit — ending dates with “looking forward to seeing you again” instead of looking for your panties under a guy’s bed. n ©2015, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

46 INLANDER FEBRUARY 19, 2015

EVENTS | CALENDAR

BENEFIT

RED RIBBON GALA Celebrate Hollywood’s biggest night at the Spokane AIDS Network’s annual blacktie (suggested) event with a live Academy Awards telecast and auctions. Doors open at 4:30 pm; telecast at 5 pm. Feb. 22, 4:30-10 pm. $85. Northern Quest Casino, 100 N. Hayford Rd. oscarnightgala.org (455-8993) PACIFIC NORTHWEST SURGICAL OUTREACH A fundraiser to support and share the work of the local nonprofit’s mission, to provide medical care in third world countries. Medical student Kathryn Jones presents on her recent trip to Peru. Feb. 23, 6-7:30 pm. $15 suggested donation. Magic Lantern, 25 W. Main. magiclanternspokane.com DOORS TO DREAMS GALA 2015 The Boys & Girls Clubs of Spokane County’s biggest fundraiser of the year includes dinner, auctions and inspiration. $1,000/table of 8. Feb. 27, 5:30 pm. Red Lion at the Park, 201 W. North River Dr. bgcspokanecounty.org (489-0741)

COMEDY

STAND-UP COMEDY OPEN MIC Local comedians; see weekly schedule online.

Thursdays at 8 pm. Free. Uncle D’s Comedy Underground, 2721 N. Market St. bluznews.com (483-7300) JIM BREUER The long-time comedian, known for his stints on SNL and appearance in “Half Baked” performs a stand-up show. Feb. 20, 7:30 pm. $35/$45/$55. Northern Quest, 100 N. Hayford. northernquest.com (242-7000) LIVE, LOCAL COMEDIANS Performing every Friday and Saturday night, at 8 pm. Feb. 20-21: Morgan Preston, Jason Stewart: Feb. 27-28: Andrew Rivers, Cory Michaels, $12. Uncle D’s Comedy Underground, 2721 N. Market. (483-7300) HOMEGROWN COMEDY Friends of the Bing present a local comedy open mic series, with the top comedians to be featured in a March 6 showcase. Feb. 21, at 10:30 pm. Free. Bing Crosby Theater, 901 W. Sprague Ave. (227-7404) SAFARI Fast-paced short-form improv games based on audience suggestions.

(Not rated.) Saturdays at 9 pm. $7. Blue Door Theatre, 815 W. Garland. (747-7045) STANDUP COMEDY FEAT. MICHAEL EVANS Also featuring Matt Dargen, Andy Woodz and Steve Johnson. Feb. 21, 8 pm.

Free. Checkerboard Bar, 1716 E. Sprague. checkerboardbar.com (535-4007) WHOSE LINE IS IT ANYWAY? An evening of improv comedy with guest Ben Kardos, based on the popular TV show of the same name. Feb. 21, 7 pm. $5-$10. Pend Oreille Playhouse, 240 N. Union Ave., Newport. (509-671-3389) THE BRAIN CHECK COMEDY SHOW Hosted by Matt Dargen and Andy Woods, a standup comedy/performance hybrid. Feb. 24, 9:30 pm. Free. Jones Radiator, 120 E. Sprague. facebook.com/ JonesRadiator (747-6005)

COMMUNITY

FREE TAX PREPARATION IRS-certified volunteers are available to assist those who earn less than $52,427 in preparing and e-filing their taxes at eight locations throughout Spokane County. Open through April 15; times and locations vary. unitedwayspokane.org (353-4851)

THE ENCHANTED EVENING BALL Meet princesses, princes and fairy tale characters; participate in face painting, dancing, crafts professional photos and more. Come dressed in festive “Royal Ball” attire. Feb. 21, 6-9 pm. $20/children, $10/adults. CenterPlace Event Center, 2426 N. Discovery Pl. facebook. com/wishuponastarevents (475-6292) RIVERFRONT PARK JOB FAIR Get information on 200+ spring and summer openings at the park, and city aquatics facilities. Applicants must be 16 or older by March 10; bring completed application to event. Feb. 21, 9 am-1 pm. Riverfront Park, 705 N. Howard St. spokaneparks.org (625-6629) SMILES FOR VETERANS EWU dental hygiene students volunteer to provide cleanings, X-rays, dental exams and assessments. Physical therapy students also provide free screens and recommendations for veterans who may experience neck or back pain, or loss of balance. Appointments required, call 828-1309. Feb. 21, 8 am-4 pm. $10. EWU Riverpoint Campus, 668 N. Riverpoint Blvd. (359-2331) SUPER SATURDAY AT THE MAC Celebrate African-American culture with Spokane teacher and performing artist David Casteal as he shares expertise in West African hand drumming. Also visit the MAC Art Studio, explore the Campbell House and visit current exhibits. Regular museum admission applies; MAC members free. Feb. 21, 11 am-3 pm. The MAC, 2316 W. First. northwestmuseum.org (456-3931) SPOKANE FRIENDS OF WOLVES The local grassroots wolf activism group hosts a general meeting to discuss ongoing projects to raise awareness and support for the wolf packs in the region. Feb. 22, 1-2:30 pm. Free.

Unitarian Universalist Church, 4340 W. Fort George Wright Dr. (768-4271) COMBATING RACISM: FROM FERGUSON TO THE VOTING BOOTH TO THE BORDER Presentation by Tim Wise, a prominent anti-racist essayist and educators. Feb. 24, 11 am. Free and open to the public. Eastern Washington University, 526 Fifth, Cheney. ewu.edu/ csbssw/events/tim-wise (359-6081) CONVENTION CENTER OPEN HOUSE A community open house and dedication of the new addition to the Spokane Convention Center. Feb. 24, 2-4:30 pm.

Free and open to the public. Spokane Convention Center, 334 W. Spokane Falls Blvd. (279-7103) SPOKANE FOLKLORE CONTRA DANCE Weekly Wednesday night community dance, with Crooked Kilt playing and Karen Wilson-Bell calling.

Beginner workshop at 7:15 pm. Feb. 25, 7:30-9:30 pm. $5-$7. Woman’s Club of Spokane, 1428 W. Ninth. spokanefolklore.org (838-5667)

FILM

DEAR WHITE PEOPLE U of Idaho’s Office of Multicultural Affairs & Black Student Union host a showing of the film as part of the 2015 Black History Month events. Rated R. Feb. 19, 6-8 pm. The Kenworthy, 508 S. Main St. kenworthy.org (208-882-4127) THE MARVA COLLINS STORY A film about Marva Collins, an American educator who proved that African American youth, wrongly labeled as learning disabled by public schools, were victims of teaching inabilities. Feb. 19, 3-5 pm. Free and open to the public.

EWU Monroe Hall, 526 Fifth. (359-6200) TWO DAYS, ONE NIGHT Sandra, a young Belgian mother, played by Marion Cotillard, discovers that her workmates have opted for a significant pay bonus, in exchange for her dismissal. Feb. 19 and 21; show times vary. $4-$7. Panida Theater, 300 N. First Ave. panida.org (208-255-7801) WILD With the dissolution of her marriage and the death of her mother, Cheryl Strayed has lost all hope. With absolutely no experience, she hikes more than a thousand miles of the Pacific Crest Trail, alone. Rated R. Feb. 20-22; show times vary. $6; $50/10film pass. The Kenworthy, 508 S. Main St. kenworthy.org (208-882-4127) DIRECTOR HELEN WHITNEY The award-winning producer, director and writer of documentary films gives a presentation and answers questions following a screening of the first 90 minutes her film, “Forgiveness: A Time to Love and a Time to Hate.”

Feb. 21, 7 pm. Free and open to the public. Whitworth University, 300 W. Hawthorne Rd. (777-4401) DIVERGENT The science fiction action film is the first movie from the trilogy of books written by Veronica Roth.

(PG-13) Feb. 21, 2 pm. Free. South Hill Library, 3324 S. Perry. (444-5385) LABYRINTH Labyrinth is an adventure with both human actors and Muppet creations from the legendary Jim Henson. Feb. 21, 2 pm. Free. Downtown Library, 906 W. Main. (444-5300) LEONARD A. OAKLAND FILM FESTIVAL The 7th annual Leonard A. Oakland Film Festival showcases a documentary (2/21), and an international film (3/7).

The late-night offerings are two popular films from the 1980s. Free. Whitworth University, 300 W. Hawthorne Rd. (777-4605) RED CARPET SUNDAY Friends of the Bing host a fundraiser screening of the Academy Awards, benefiting the organization and the CdA Summer Theatre. Feb. 22, 4 pm. Donations accepted. Bing Crosby Theater, 901 W. Sprague Ave. (227-7404) LAST RUSH FOR THE WILD WEST Screening of the award-winning, documentary film exposing plans to strip mine vast landscapes in the upper reaches of the Colorado River watershed in Utah. Feb. 23, 7 pm.

Free and open to the public. Unitarian Universalist Church of the Palouse, 420 E. Second St. (208-882-4328) THE GOLD RUSH In conjunction with The Big Read, see movies relating to “The Call of the Wild,” like Chaplin’s comedic masterwork in which gold prospectors find themselves in trouble as they seek their fortunes in the Yukon.

Feb. 26, 6:30 pm. Free. North Spokane Library, 44 E. Hawthorne. (893-8350)

FOOD & DRINK

GREEN FLASH PINT & FLIGHT Sample a flight of at least six different Green Flash beers for $12. First 24 people get a free pint glass; trivia night also begins at 7 pm. Feb. 19, 7-11 pm. Free admission. Enoteca, 112 E. Seltice Way, Post Falls. corkjoy.com (208-457-9885) SATURATED FATS: WHAT WE KNOW NOW & DIDN’T KNOW THEN Registered dietitian/nutritionist, Darci Barman and local naturopathic doctors talk about the diet-heart hypothesis and how history, politics and bad science got us to to-

day’s state. Feb. 19, 6:30-8 pm. Free, registration required. Pilgrim’s Natural Market, 1316 N. Fourth, CdA. pilgrimsmarket.com SHOWDOWN SERIES NO. 2: WASHINGTON VS. FRANCE Wines of Washington state are compared varietal by varietal, side by side, with the stoic wines of France to see who does it best. Feb. 20, 7 pm. $30, registration requested. Rocket Market, 726 E. 43rd Ave. rocketmarket.com (343-2253) GROWING TOMATOES Learn how to successfully plant tomato seeds and raise them with Master Gardener Marilyn Carothers. Feb. 21, 10 am. Free. Hillyard Library, 4005 N. Cook St. (444-5380) WHOLE FOOD SAUCES & DRESSINGS Plant-based food specialist Terri Wood shares how to dress up meals with raw and plant-based salad dressings, whipped cream condiment sauces and more. Feb. 24, 6:30-8 pm. $15/person, registration required. Pilgrim’s Natural Market, 1316 N. Fourth, CdA. (208-676-9730) AUSTRALIAN WINE ADVENTURE Sample quality wines from “down under,” including one bubbly, one white wine, six reds and a dessert wine they call a “sticky.”

Feb. 27, 7 pm. $20, registration requested.

Rocket Market, 726 E. 43rd. rocketmarket. com (343-2253) PIZZERIA PIZZA AT HOME A hands-on class on the steps to make pizza in your home taste even better, drawing from Neapolitan and California influences. Feb. 27, 6-8 pm. $49. Inland Northwest Culinary Academy (INCA), 1810 N. Greene

MUSIC

COMMUNITY DANCES FEAT. VARIETY PAK Dance music from all eras performed by the local group during the community center’s twice-monthly dances; first Thursdays and third Fridays, from 7-10 pm, through June. $6-$10. Southside Senior & Community Center, 3151 E. 27th Ave. sssac.org (535-0803) THE ROUND NO. 5 Founded in Seattle in 2005 and in Spokane in 2014, this is the fifth installment of the collaborative arts event in Spokane, featuring musicians Tyler Aker, Cold Mountain Yeti and Ruth Henrickson, poet Devin Devine and visual artist Jesse Pierpoint. Feb. 20, 8 pm. $8$10. The Bartlett, 228 W. Sprague.

BRAHMS & BREWS An intimate evening of “class and sass”, beginning with a preconcert beer flight and program talk, followed by music by guest pianists Kendall Feeney and Greg Presley. Ages 21+. Feb. 21, 6-9 pm. $25. Holy Names Music Center, 3910 W. Custer Dr. spokanechoralartists. com (979-4656) SPOKANE YOUTH SYMPHONY: PROMISE OF WATER Featuring the four orchestras of the Spokane Youth Symphony, the strings, sinfonietta, philharmonic and orchestra, together performing works by Sibelius and Tchaikovsky. Feb. 22, 4-6 pm. $12-$16.

Martin Woldson Theater at The Fox, 1001 W. Sprague. foxtheaterspokane.com NORTHWEST BACH FESTIVAL The 37th annual festival features classical music events throughout Spokane, including guest musicians in concert, outreach programs, film screenings and more. Feb. 24-March 8. See full schedule of events online. $18-$45/event. nwbachfest.com JAYME STONE’S LOMAX PROJECT Concert featuring the two-time Junowinning banjoist and composer, who makes music inspired by sounds from around the world, bridging folk, jazz and chamber music. Feb. 25, 7:30 pm. $17.

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FEBRUARY 19, 2015 INLANDER 49

EVENTS | CALENDAR LIONEL HAMPTON JAZZ FESTIVAL Thousands of students, community members and jazz fans visit the University of Idaho campus to take part in one of the country’s most dynamic jazz festivals, Feb. 25-28. $7-$50.

University of Idaho, 709 S. Deakin St. uidaho.edu/jazzfest (208-885-0117)

SPORTS & OUTDOORS

SPOKANE CHIEFS Hockey match vs. the Calgary Hitmen. Feb. 20, 7:05 pm. $10-$23. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) LONG-DISTANCE HIKING WORKSHOP A backpacking clinic for anyone interested in doing long distance hiking, especially on the AT, PCT, CDT, or any of the other long distance or National Scenic Trails. Feb. 21, 10 am-5 pm. $10. Coeur d’Alene. aldhawest.org ROLLING HILLS DERBY DAMES Join RHDD vs. the Lilac City Roller Girls in their first bout of the 2015 season, “Roses are Red, Bruises are Blue.” Feb. 21, 6-8 pm. $5. Gladish Community Center, 115 NW State St., Pullman. rollinghillsderbydames.com SPOKANE CHIEFS Hockey match vs. the Kootenay Ice. Feb. 21, 7:05 pm. $10-$23. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) FOLLOW YOUR BLISS FEAT. PATTI GODWIN Kayaker Patti Godwin offers insights on the merging of nature and human values during her 400-mile solo adventure along the Columbia River south of the Canadian border. Feb. 23, 7-8 pm. Free. Mountain Gear Corporate Offices, 6021 E. Mansfield. (487-7085) NATIONAL GEOGRAPHIC LIVE Nat Geo photographer Joel Sartore shares what his job is really like, from being chased by angry and hungry animals to dancing with rattlesnakes and surviving multiple traffic accidents in far-flung places. Feb. 24, 7-9 pm. $41.50. INB Performing Arts Center, 334 W. Spokane Falls Blvd. ticketswest.com SPOKANE CHIEFS Hockey match vs. the Everett Silvertips. Feb. 25, 7:05 pm. $10-$23. Spokane Arena, 720 W. Mallon Ave. spokanearena.com (279-7000) YOUTH RUGBY EXHIBITION Coaches, teachers, youth sports organizations, parents and kids are invited to run through drills, play in non-contact scrimmages, see demons, and find out more about this growing sport. Feb. 26, 6:30-8:30 pm. Free. The Warehouse, 800 N. Hamilton. gothrugby.com (228-8170)

THEATER

50 INLANDER FEBRUARY 19, 2015

LITTLE SHOP OF HORRORS Performance of the sci-fi hit musical by composer Alan Menken and writer Howard Ashman. Feb. 19-March 1; ThurSat at 7:30 pm, Sun at 1:30 pm. $12-$20.

Regional Theatre of the Palouse, 122 N Grand Ave,. rtoptheatre.org (334-0750) MEMPHIS A musical tale of fame and forbidden love in the underground dance clubs of 1950s Memphis, where rock-and-roll was born. Feb. 19-22, show times vary. INB Performing Arts Center, 334 W. Spokane Falls Blvd. inbpac.com (800-325-7328) ORPHANS A psychological story of two orphaned brothers surviving in their rundown North Philadelphia row house. Through Feb. 22; Thur-Sat at 7:30 pm, Sun at 2 pm. $22. Spokane

Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com (325-2507) CREEPS A contemporary, romantic comedy written by Stage Left’s Playwright in Residence, Sandra Hosking. $10. Stage Left Theater, 108 W. Third. spokanestageleft.org HONK! JR. PRESENTED BY CYT A children’s theater production of the classic tale of the ugly duckling. Feb. 20-21 and Feb. 27-March 1; Fri-Sat at 7 pm, Sat-Sun at 3 pm. $11-$14. Bing Crosby Theater, 901 W. Sprague Ave. cytspokane.com (227-7404) THE NERD Comedy by Larry Shue. Feb. 20-March 8; Thur-Sat at 7:30 pm, Sun at 2 pm. $13-$21. The Modern Theater Coeur d’Alene, 1320 E. Garden Ave. themoderntheater.org (208-667-1323) STAGED READING: ART The Tony Award–winning play by Yasmina Reza (translated by Christopher Hampton) is presented as a reading as a fundraiser for the gallery. Feb. 21, 7 pm. $25 suggested donation. Prichard Art Gallery, 414 S. Main, Moscow. (208-301-2879) NUNSENSE A-MEN! Musical-comedy directed by Troy Nickerson, starring male actors as the Sisters of Hoboken.

Feb. 27-March 22; Thur-Sat at 7:30 pm, Sun at 2 pm. Fundraiser night benefiting CV High School Grad Night on Feb. 26 ($35). $22-$30. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com (325-2507)

VISUAL ARTS

BADD SKUBINNA: JAZZ IS DEAD Art exhibit by the Spokane-based artist, runs through March 27. Gallery open Mon-Thu, 10 am-4 pm and Fri, 10 am2:30 pm. North Idaho College, 1000 W. Garden Ave. nic.edu (208-769-3427) SOCIAL LANDSCAPE: WENDY RED STAR Wendy Red Star is the Visiting Artist Lecture Series guest for February.

Exhibit on display through March 18; open Mon-Fri, 8:30 am-3:30 pm. Free and open to the public. Spokane Falls Community College, 3410 W. Fort George Wright Dr. sfccfinearts.org/ gallery (533-3500) COMICS CLASS: ANATOMY & PERSPECTIVE A class sharing tricks on how to handle anatomy and perspective that can help make these daunting drawing tasks less challenging. Feb. 24, 5-6:30 pm. Free. Auntie’s, 402 W. Main Ave. (838-0206) ARTIST TRUST AT LARGE Spokane artist Melissa Cole shares how the organization can help Washington state artists of all disciplines, and how artists can use these programs and resources to advance an arts business. Feb. 26, 5:30-6:30 pm. Free. Neill Public Library, 210 N. Grand, Pullman. artisttrust.org

WORDS

THE BLACK STUDENT UNION IN THE STATE OF WASHINGTON A discussion on 1960s black student activism in Seattle and Eastern Wash., and connections to the larger Black Power Movement by Marc Robinson, an instructor in the Dept. of Critical Culture, Gender, and Race Studies at WSU. Feb. 19, 7 pm. Free and open to the public. Whitworth University, 300 W. Hawthorne Rd. (777-3583) MARILYNNE ROBINSON The Pulitzer Prize-winning author and Sandpoint, Idaho-native stops by Auntie’s after her Feb. 18 presentation as part of

Gonzaga’s Visiting Writers Series. Feb. 19, 7 pm. Free. Auntie’s, 402 W. Main Ave. (838-0206) THE UNTOLD STORY OF THE SYRIAN REFUGEE CRISIS Mark Kadel, director of World Relief Spokane, has spent more than twenty years working with refugees and individuals experiencing persecution, and currently oversees the resettlement of Syrian refugees in Spokane. Feb. 19, 7:30 pm. Free and open to the public. Whitworth, 300 W. Hawthorne Rd. (777-3834) EWU VISITING WRITERS SERIES Reading, Q&A and book signing with author Emily Rapp, presented by the Inland NW Center for Writers MFA Program at EWU, and Get Lit! Programs. Feb. 20, 7:30-8:30 pm. Free.

Auntie’s, 402 W. Main. (838-0206) CINDY HVAL The local writer reads from her new book “War Bonds,” featuring love stories from WWII soldiers on the front who left their sweethearts at home. Feb. 22, 3:30 pm. Free. Auntie’s, 402 W. Main Ave. (838-0206) JACK LONDON & “THE CALL OF THE WILD” Donna Campbell, assoc. prof. of English at WSU, presents information on this classic American novel, talks about where London got his ideas and answer questions about London’s life.

Feb. 22, 2 pm. Free. Cheney Library, 610 First St. (235-7333) CIVIL RIGHTS IN THE NORTHWEST Whitworth Professor of History Dale Soden presents as part of Whitworth’s African American History Month Celebration, on the role of religious activists in the civil rights movement of the Northwest. Feb. 24, 7:30 pm.

Free and open to the public. Whitworth University, 300 W. Hawthorne Rd. whitworth.edu (777-4614) IN THE WRITER’S STUDIO WITH JESS WALTER In honor of Whitworth’s 125th Anniversary, Spokane writer Jess Walter has been named the spring 2015 writer-in-residence. Feb. 24, 7 pm. Free and open to the public. Whitworth, 300 W. Hawthorne Rd. (777-3253) POET TOD MARSHALL The Spokanebased poet and Gonzaga University professor reads from his new collection “Bugle.” Feb. 24, 7 pm. Free.

BookPeople of Moscow, 521 S. Main St. (208-882-2669)

ETC.

CROPS FOR NORTHWEST GROWERS A one-day workshop offering an overview of 50 crop categories including medicinal plants and Northwest native plants. Feb. 20, 9 am-4 pm. $20-$50 suggested donation. WSU Spokane County Extension, 222 N. Havana St. inlandnorthwestpermaculture.com ST. JOHN’S CATHEDRAL TOURS Guided tours of the cut-stone, English Gothic Revival cathedral designed by Spokanite Harold C. Whitehouse. Tours offered Wed, Fri and Sat from 11 am-2 pm. Free. St. John’s Cathedral, 127 E. 12th Ave. (838-4277) VEGETABLE GARDENING IN NORTH IDAHO Idaho Master Gardeners Pat Baillie and Sandi Isaacson cover the basics on many topics and conditions specific to our climate. Feb. 23, 6-8 pm. $10; pre-registration required. U. of Idaho Kootenai County Extension, 1808 N. Third St, CdA. (208-446-1680) n

THIS WEEK'S ANSWERS

HOW TO SUBMIT

1. Visit Inlander.com/isawyou by 3 pm Monday. 2. Pick a category (I Saw You, You Saw Me, Cheers, Jeers).

3. Provide basic info: your name and email (so we know you’re real). 4. To connect, provide a non-identifying email like “petals327@yahoo.com” — not “j.smith@comcast.net” — to be included with your submission.

I Saw You

Cheers

Cheers

Jeers

Jeers

Jeers

Mid-morning Marvel I was at Huckleberry’s last Thursday to get a few groceries and I saw you leave your white Subaru hatchback to get your coffee at the bistro. You had gorgeous blond hair and were wearing a blue, military-inspired jacket with black tights while I was in gray jeans and a blue hoodie. We managed to walk out of the store at the same time and I regret not introducing myself. I guess I was just more than a bit awestruck.

I’ll make a point of being there the next couple Thursday’s as I hope to be fortunate enough to have our paths cross again.

without your friend and a map. I tried to be helpful, and be it all, the knight in shinning armor, but the offer just hung in air, then like ohhhh awkward, I regrouped in the hut. But swish you were gone!

Let’s all hook up and do some skiing together soon

drivers who have the good sense to have their headlights on during these gray and cloudy days.

Actually, all the time, safter for you and for me, too!

good listeners, having warmth/ compassion, respect for their patients, upbeat personalities, thier medical skills and thier loyality to whom they take care of. You ladies are the best set of women I’ve ever known and I Janice thank you from the bottom of my heart for the love I felt from you. Sacred Heart’s 8th floor back surgery wing is where anyone with back problems should most assuredly make this the place to stay. Smiles & love, JC

very sick. People are dying due to the flu. Thank you for your contribution to society.

and experiencing their world in a slow, quiet, gentle, baby type of way. Just something to think about...

Lincoln Building Lovely Friday, February 6th, I was ‘nonchalantly’ crossing Riverside on my way to the Post Office. You were crossing Lincoln Street on your way to the Lincoln Building.

You: beautiful brunette wearing white top, red and black slacks.

Your umbrella was open as the weather was a bit on the damp side. As we crossed streets we both glanced at one another a couple of times. You looked back at me and my heart ‘jumped’ as I experienced your smile.

Wow, I felt really drawn to you.

In fact you inspired this gmail address. If you are interested in connecting please send an email to amazingbeauty77@gmail. com. I’d love to have coffee and conversation with you. Please tell me the color of your umbrella so I know it is you. I hope to hear from you!

Mt. Spokane Xcountry Lady We saw each other getting parking passes on January 10th at Mt. Spokane State Park, then we bumped into each other again at the Nova Hut. You looked lost

Jacob’s Java on Washington You guys ROCK all day every day! So glad I made the switch! ~soy chai girl in the big blue Suburban.

People Are Awesome! Major CHEERS to the super sweet person who drove though my

Hey Handsome Cheers to a special Handsome Friend I met 3 years ago... Never knew how it would be like to be so adventurous... we have been through a lot of great times ... making me jump off cliffs, fishing in the middle of nowhere and so many hikes and exploring on river banks lol..... also making me laugh when I just wanted to cry and pulling me

“Dear parents, please stop bringing your babies and children to adult events.”

LET BABIES BE BABIES

coffee stand JUST to tip me 20 dollars (WOW!) You didn’t even order anything! I think I speak for all Sign twirlers when I say that it can get dull at times, but people like YOU make it a wonderful experience. Thanks too for all the fun people who I see every day who have given me high fives and honks... Especially the sweet little kids from the bus who made the adorable card. Who knew that dressing up like a big green dog and dancing around like a dork would be so awesome? ... I get the warm fuzzies (Pun intended!) just thinking about it.

HAPPY V-DAY my morning traffic pals!!! Jinxxy the Joanies Java JackalDog Spokane Drivers To my fellow

through my rough times.... you are a very special person in my life and will always cherish our good and bad times... Thank You Handsome...

Sacred Heart Nurses I was on the 8th floor of Sacred Heart for back surgery just a few days ago and I think I was in heaven because I experienced a group of nurses that are so exceptionally skilled and compassionate in their work that I came home with the warm fuzzies. There is Katie with her pretty smile and her gentle ways, then Stephanie with her knowledge and compassion, a pretty nurse named Mailee who is filled with energy and smiles and then a warm hearted Tammy. These ladies excell as

Jeers Scumbags You stole jewelry from me at my home and you stole my lighter, did your fix of meth in my restroom. In November. But do you realize that the jewlery was given to me before my mother died! Then to the scumbag that didn’t turn my rings into lost and found at the Worley casino, November 22nd at 8:08. Those rings my son bought me. What did you do - sell or trade for drugs? What! Karma will come around and God will punish you also.

Mother Said ‘Cover Your Mouth’ For A Reason I left the hospital after a 3 day visit of tests, medications, and suffering.

When I entered my oxygen level was 80. This all happened Christmas week, this was thee most un-Christmas. I would have enjoyed the holidays if you would have stayed home. I had one outing 2 days prior and that was to the grocery store. I passed 3 people that day that hacked and coughed all over the grocery store food, other customers and me. Did your mother ever teach you to cover your mouth when you cough? That virus made me

Horrible Boss Manager? More like an evil hag working and treating your staff like slave dogs! You go around humiliating and embarrassing your staff on a daily basis, reprimanding them on anything and everything - oh, unless it’s Friday! And the sick thing is - you get off on it! Yet we have bad attitudes? When it comes to our children, whether it be with scheduling or one being sick, you could care less! You are truly a piece of work and will have a long lonely ride on the karma train one day. Shame on you!

Let Babies Be Babies Dear parents, please stop bringing your babies and children to adult events. I went to the G-Love concert and found I was sharing my concert experience with drunken, scantily clad women, party-goers smoking pot heavily on the dance floor, and 9 month old babies and a 6 year old. Which one of these does not belong? The women and the dudes were having a normal concert experience: pot, alcohol, dancing and foreplay.

The babies on the other hand were most likely overstimulated, overwhelmed, overtired, and possibly experiencing damage to their delicate inner ears.

Please parents, let your babies be babies. They will have plenty of opportunities to damage their hearing and watch scantily clad women falling on the dance floor when they are older. For now, perhaps they want to do baby things? Like spend time in quiet, healthy environments watching adults do healthy adult things

Irresponsible Dog Owners As an avid dog lover and owner of many wonderful dogs, I am sick and tired of your “off leash” dogs running after my dog as we walk along attached to each other.

Do not own a dog unless you understand all the responsibility involved. You must be the leader of the pack and keep in mind, not all of us want to see your dog because “he’s friendly.” You know nothing of what others and their dogs have been through and you risk the safety of your dog by thinking he/she is so adorable that it must be loved by all! Here’s a news flash..WE DONT WANT TO SEE YOUR DOG! Keep your dog on a leash in public places and let them run off leash at a wonderful place called a DOG PARK or your own yard. Oh, and here’s another tip: PICK UP AFTER YOUR DOG! Dog Park Poop Leavers Whenever I hit any of the dog parks around Spokane, I typically see the same type of dog owners. They are well-dressed, intelligent-looking and obviously good dog-parents to bring their doggy for a romp. I never see any “sketchy” people.

It’s a crowd that knows how to pronounce wine varieties correctly. It’s a crowd that votes in elections and never puts recycling-worthy items into the garbage. So WHY THE HELL is there so much dogpoop on the ground? As long as you stay on the path you’re pretty safe. But head off into the rough to get a ball that your dog missed and it’s a fecal minefield!

“I Saw You” is for adults 18 or older. The Inlander reserves the right to edit or reject any advertisement at any time at its sole discretion and assumes no responsibility for the content.

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But he also says today’s booze culture is changing, that “in the past, we drank to get drunk. Now we drink for taste.” That doesn’t mean we can’t get a little drunk, once in a while. Don wants us to enjoy his liquor on a lot of levels, and one of those levels can be a little irresponsible.

I

The Taste of Here

JESSIE SPACCIA ILLUSTRATION

Of time and place: An ode to drinking local

BY SAMUEL LIGON

W

hen I’m drinking whiskey, I experimentation and new formulations. don’t think about farmers or We want to be better than the big guys.” tractors or where the booze Dry Fly’s story involves local grains comes from. But I should, according to and water, local farmers and process.

Don Poffenroth, co-owner of Spokane’s Don’s objective is to “find great grains Dry Fly Distilling. Don and Dry Fly have and get out of their way.” an agricultural philosophy about booze.

Big distillers tell stories too. “This “We do farm-to-bottle,” Don says. “We isn’t a history lesson,” according to have great wheat in Washington, great the Jack Daniel’s website. “This is a barley, great triticale.” story about independence and More than 99 percent craftsmanship… the story of D I S T I L L E D the American dream.” of Dry Fly’s ingredients A SHOT OF LIFE come from Washington, Another American whisso when you’re drinkkey dream. ing Dry Fly, you’re tasting where we live.

Maker’s Mark pretends to be smallAnd it tastes good, even to a bourbon time, wants us to know their bourbon drinker used to the taste of Kentucky. isn’t the result of “some high tech manuDon doesn’t buy the cocktail hype, facturing process.” Their story involves a doesn’t drink drinks because they’re of founder contemplating handcrafted liquor the moment. Don drinks method. Don and a wife who thought dipping bottle drinks farm-to-table, which is of the motops in wax would be cool. Regular folk, ment, but also a kind of deep investiganot quite down on the farm, but close. tion of what we ingest. Don wants to tell a ut here’s where the story breaks story, a true story, and he wants the booze down. Maker’s is owned by Beam he makes to transcend that story. “The Suntory, a subsidiary of Suntory big guys,” he says, “are about efficiency, Holdings, which is made up of 228 comconsistency. We’re more involved with

B

54 INLANDER FEBRUARY 19, 2015

panies, employing 34,000 people globally, all fiercely independent, no doubt, with 2013 profits of around a billion dollars.

Beam Suntory produces 99 brands of booze. Like Maker’s, they’re probably not interested in “some high tech manufacturing process.” All they really want, it seems, is responsible drinking.

Jim Beam tells us to “drink smart.”

Maker’s wants us to enjoy their bourbon “carefully.” Bulleit Frontier Whiskey, owned by British booze giant Diageo (Smirnoff, Tanqueray, Johnny Walker), “supports responsible decision-making.”

Woodford Reserve, part of the Brown and Foreman family, which also includes Jack Daniel’s and a lot of other labels, asks us to “drink responsibly, please.”

Dry Fly is owned by Don and his partner Kent Fleischmann. Don doesn’t care if we drink responsibly, though he doesn’t want us to get liquored up and fly jumbo jets into mountainsides, either.

I asked him if he had a problem with me sitting at my dining room table and enjoying some of his bourbon irresponsibly. He had no problem with that.

like that Dry Fly isn’t part of a gigantic conglomerate. I like that they donate all the booze for Spokane’s annual Get Lit Pie & Whiskey Reading (something I organize). I like that Don let me watch him make whiskey one morning, that it was just him making it, while he taught me about the process. The first distillation of whiskey, before it’s aged at all, before it’s distilled again or barreled, results in a product called low wine, which isn’t wine at all, just raw, clear, very strong whiskey. I tasted it. With my finger.

But first I watched Don mill 1,500 pounds of wheat, watched that ground wheat turn to mash in a cereal cooker, where it looked and smelled like papiermâché. I watched Don add enzymes to the mash that would first liquefy the starch and then turn it into sugar, which yeast would turn into CO2 and alcohol. I watched Don work one of Dry Fly’s big beautiful copper Carl stills. “Distillation,” Don says, “is just precise boiling,” because alcohol boils at a lower temperature than water, the still capturing its vapor, its spirit, separating the alcohol from the grain mash and most of the water, then cooling it in the low wine tank.

“Taste it,” Don said.

He’d been talking all morning about wheat and triticale, the farmers he works with, Spokane’s water, the Hutterites from whom he buys corn to make bourbon.

He’d been telling me that place matters, that half the taste of whiskey comes from the barrel, and the other half from the quality of the grain, the water, the distiller’s skill.

“Taste it,” Don said, referring to the cooled raw whiskey pouring into the low wine tank.

It tasted like grain, hot grass, like grass as alcohol.

Dry Fly Bourbon is wheated, meaning that in addition to its main ingredient, corn, it’s also flavored with wheat. Most wheat from Washington goes to Asia and becomes clear noodles. Some goes to Dry Fly and becomes whiskey. That night, after watching Don distill, I sat at my dining room table, irresponsibly drinking three glasses of Dry Fly bourbon. I’d learned to taste the grain that day, learned a new way to think about booze and place. I sat at my table sipping those glasses of Eastern Washington, tasting the place I live. And it was good.  Samuel Ligon is a fiction writer and the editor of Willow Springs. He teaches in EWU’s creative writing program.

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