Nspire Winter/Spring 2018 Spokane Edition

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There is so much to discover in our little corner of the world. After spending some time overseas, I came home with a new appreciation for the good ol’ U.S. of A. I began telling people, “I don’t need to travel the world. There’s still so much to see right here in the States.” And I still believe that, to a degree.

That being said, my latest discovery was, in fact, Spokane. I know that may sound odd, having grown up just across the Idaho border. But, the truth is, so I’ve come to understand, I was never properly introduced. It would seem this makes all the difference.

In this issue of Nspire Magazine experience a little fun indoors as we explore some high-speed, highflying, high-scoring attractions sure to keep you warm when Old Man Winter gets a little unruly. Take a spring ski trip with John Grollmus and meet a Spokane artist whose work can only be found in Coeur d’Alene, Idaho. Grow your own winter greens, renovate a 19th century home and plank your way to stronger abs. And, of course, discover three hikes in your neck-o-the-woods you’ll want to plan for. In a city as large as Spokane and in a place as amazing as the Inland Northwest, there is always something new and wonderful to discover. All you’ve got to do is step out your front door.

Toby Reynolds

Photography by Oliver Irwin

THE NSPIRE TEAM

Miss any stories?

Catch up on everything Nspire at the all new nspiremagazine.com

PUBLISHER

EDITOR-IN-CHIEF CREATIVE DIRECTOR

Andreas John

Toby Reynolds

Adam Graves

DIRECTOR OF PHOTOGRAPHY

FEATURE PHOTOGRAPHER

SR. DESIGNER HOMES EDITOR

Joel Riner

Chris Celentano

Patrick Fanning

Kristina Lyman

DISTRIBUTION

CONTRIBUTING WRITERS

Kelly Miller

S. Michal Bennett, John Grollmus, Diana Okon

ADDITIONAL PHOTOGRAPHY PROVIDED BY:

Larry Conboy, Freeride Media, Schweitzer Mt. Resort, Mt. Spokane, 49 Degrees North.

ON THE COVER:

The Apple didn’t fall far from the tree here. Coeur d’Alene’s Cooper Herby carving a trench in the Corduroy at Mt. Spokane. Cooper is the son of Dan Herby a former National Freestyle Champion and Warren Miller Film ski star.

PC: Ryan Zimmer/Freeride Media

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Nspire Magazine, Copyright, 2017

SUN, FUN & GOOD TURNS

Spring skiing with John Grollmus – It’s a party on the slopes. 3 HIKES NEAR SPOKANE Getting Outside with local photographers.

OF FUN

PEPPERS, SWEET & HOT Spice up your life by adding your own favorites.

MASTER OF UN-INTENTION Spokane Artist, Robert Grimes, explains his ‘why.’

Salads for any season.

INDOOR FUN

When the outdoors get unruly, look inward. 36

GROWING FALL & WINTER GREENS

Let S. Michal Bennett show you how to grow your own green this winter.

PLANKING AROUND Diana Okon strikes at the core of fitness.

MODERN MARVEL Designed with minimalism in mind.

BLENDING OLD & NEW Take a tour through a South Hill renovation.

Experience the area’s finest epicurean hot spots.

The Spirit of Living in the Pacific Northwest

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CALENDAR OF FUN

SPOKANE CHIEFS HOCKEY

Sep. - Mar. Visit the Spokane Chiefs website for schedule dates and times. spokanechiefs.com

DARLENE LOVE

Dec. 13 Rolling Stone Magazine has proclaimed Darlene Love to be “one of the greatest singers of all time” and that certainly rings true. wcebroadway.com

FIRST FRIDAY

Every First Friday Downtown retailers and restaurants have joined forces with Downtown Spokane (DSP) to stay open, feature artists and musicians and offer special promotions on the first Friday of each month. downtownspokane.org

WINTER BLESSING

Dec. 14 The Coeur d’Alene Tribe recognizes winter as a quiet season of reflection. It is a time to come together and reflect on the past year as well as look forward to the New Year. cdacasino.com

TITANIC: THE ARTIFACT EXHIBITION

Oct. 21 - May 20 Educational, emotional and appropriate for all ages, Titanic: The Artifact Exhibition takes visitors on a journey through the life of Titanic. northwestmuseum.org

FIRST NIGHT SPOKANE

Dec. 31 First Night Spokane provides a high quality, innovative and diverse New Year’s Eve Winter Festival in Downtown Spokane. firstnightspokane.org

WIZARD OF OZ

Dec. 5 - 6 The Wizard of Oz will blow you away from the moment the tornado touches down and transports you to a dazzling Oz. wcebroadway.com

THREE DOORS DOWN ACOUSTIC

Jan. 16 The prolific nineties alternative rock band, 3 Doors Down, takes our stage for an unforgettable acoustic set of their most memorable songs. northernquest.com

CALENDAR OF FUN

NIGHT RANGER

Jan. 18 As a staple of 80s rock, Night Ranger embodies the vocal melodies and instrumental sounds of the greatest bands to come from such an electric era of music. northernquest.com

CONQUEST OF THE CAGE MMA

Feb. 2 Conquest of the Cage will feature female Muay Thai Champion Bea Malecki out of Stockholm, Sweden. northernquest.com

CHICKS WITH HITS

Jan. 24 Terri Clark, Pam Tillis and Suzy Bogguss are three of the most recognizable female artists in country music.

northernquest.com

THREE DOG NIGHT

Jan. 26 Known world-wide for their multiple chart-topping hits and energetic shows, Three Dog Night remains one of the highest selling groups in musical history. northernquest.com

NSPIRE WEDDING SHOW

Feb. 3 Plan your wedding with North Idaho’s top wedding professionals at North Idaho’s premier wedding event. nspirewedding.com

SPOKANE BOAT SHOW

Jan. 27 - Feb. 3 For 64 years the Spokane Boat Show has featured the latest in boats and boating accessories from dealers around the Inland Northwest. spokaneboatshow.com

SARA EVANS ACOUSTIC

Feb. 9 Country music singer and songwriter, Sara Evans, takes our stage to perform an intimate acoustic set of her most prolific songs. northernquest.com

SPOKANE INT’L AUTO SHOW

Feb. 9 - 11 The largest gathering of new cars, trucks, vans, and SUVs in the Inland Northwest. fairandexpo.org

CALENDAR OF FUN

Located in Downtown Coeur d’Alene 503 E Sherman Ave Coeur d’Alene, ID . 208-664-1201 www.cdajewelry.com

THE POINTER SISTERS

Feb. 11 Don’t miss the Pointer Sisters gracing us with an unforgettable performance featuring their greatest hits spanning four decades! northernquest.com

ST. PATRICK’S DAY PARADE

Mar. 11 Watch the annual St. Patrick’s Day Parade in downtown Spokane. According to legend, St. Patrick rid Ireland of snakes.

A NIGHT WITH JANIS JOPLIN

Feb. 14 Like a comet that burns far too brightly to last, Janis Joplin exploded onto the music scene in 1967 and, almost overnight, became the queen of rock & roll. wcebroadway.com

CARLOS MENCIA

Mar. 15 At times considered controversial yet truthful, comedian Carlos Mencia takes our stage to share his take on current events, social issues and politics. northernquest.com

BERTIE GREGORY, A WILD LIFE

Feb. 21 British Photographer and Filmmaker, Bertie Gregory, has a knack for finding the wild wherever he goes, from leopards in Mumbai to peregrine falcons in his home town. wcebroadway.com

BIG HORN OUTDOOR ADVENTURE SHOW

Mar. 15 - 18 Visit with top professional guides and outfitters, from leading hunting and fishing lodges and resorts. Shop for hunting and fishing gear, clothing, boats, wildlife art, atv’s. wildlifecouncil.com

QUEENSRŸCHE

Mar. 1 Queensrÿche dominated the heavy metal scene with their electrifying combination of hard rock, tireless touring and theatrical live performances. northernquest.com

SOUND OF MUSIC

Mar. 22 - 25 The spirited, romantic and beloved musical story of Maria and the von Trapp Family in The Sound of Music. wcebroadway.com

CALENDAR OF FUN

TERRY VIRTS, VIEW FROM ABOVE

Mar. 28 Former International Space Station Commander Terry Virts helped to install the outpost’s 360-degree observation module. wcebroadway.com

BLOOMSDAY

May 6 The Lilac Bloomsday Association presents the 42nd running of the Lilac Bloomsday Run. bloomsdayrun.org

COMMODORES

Mar. 28 One of the most successful funk bands from the 1970’s takes our stage to perform their greatest soul hits. northernquest.com

TORCHLIGHT SPOKANE LILAC FESTIVAL PARADE

May 19 The Spokane Lilac Festival will be celebrating their 80th year of bringing the largest Torchlight Military Parade in the nation to the streets of downtown Spokane. spokanelilacfestival.org

NIZAR IBRAHIM, SPINOSAURUS: LOST GIANT OF THE CRETACEOUS

April 25 Meet Spinosaurus, the largest predatory dinosaur yet discovered — larger than T. Rex. wcebroadway.com

SPOKANE HOOPFEST

Jun. 30 - Jul. 1 Spokane Hoopfest is the largest 3 on 3 outdoor basketball tournament on Earth. spokanehoopfest.net

DIRTY DANCING

April 26 - 29 The classic story on stage, is an unprecedented live experience, exploding with heartpounding music, passionate romance and sensational dancing. wcebroadway.com

SPOKANE INDIAN BASEBALL

Jun. - Sep. Enjoy a day at the ballpark this summer. spokaneindians.com artsandculturecda.org

KALE & BRUSSELS SPROUTS SALAD

GENO’S CHEF WINDY REYNOLDS

Chef Windy Reynolds first realized her passion for cooking when she worked as a bartender who also prepared menu items. After switching to the kitchen full time, she fell in love with the creativity and solitude she finds mingled amongst the controlled chaos of a busy shift.

HONEY & STONE GROUND MUSTARD DRESSING

» 1 tbsp honey

» 1 tbsp minced garlic

» 1/2 cup freshly squeezed lemon juice

» 2 tbsp minced shallot

» 1/4 tsp black pepper

» 1 tsp kosher salt

» 1/4 cup stone ground mustard

Combine all above ingredients in food processor and mix well. With food processor running slowly add 1 cup olive oil. Yield 1 3/4 cups.

TOASTED ALMONDS

» 1 tsp butter melted

» 1 cup almonds

» 1 tsp kosher salt

Toss almonds with butter and salt. Toast in oven at 350* for 10 mins stirring after 5 mins. Once almonds have cooled crush or pulse in food processor.

» 8 cups or 3 bunches kale deveined and chopped

» 1 1/2 cups thinly sliced Brussels sprouts

Thoroughly rinse, dry, and mix kale and Brussels sprouts

» 1 cup grated Parmesan cheese

Continued recipe available at: NspireMagazine.com

Photos by Joel Riner

Salad

For Chef Tanya Broesder, culinary perfection comes with a laser focus on precise details combined with a deep passion for learning. Inspired by her small town Midwestern roots, Chef Tanya believes that anyone can cook, but it takes leadership, love and learning to make a great chef.

VINAIGRETTE

» 1/2 cup golden or white balsamic vinegar

» 1/2 tsp white truffle oil

» 2 tsp minced shallot

» 3 tsp minced fresh thyme

» 1/2 tsp salt & pepper (mixture of kosher salt and fresh ground tellicherry pepper)

» 1/2 cup olive oil

» 1/2 cup canola oil

Whisk the top five ingredients together, then slowly add oil to make your vinaigrette. If you would prefer to have an emulsified dressing feel free to add a 1/2 tsp of Dijon mustard and mix the ingredients with a hand blender or food processor always adding the oil last.

Continued recipe available at: NspireMagazine.com

Photos by Joel Riner

MASSELOW’S STEAKHOUSE CHEF TANYA BROESDER

Citrus & Radish Salad

GONZALEZ

Native to Spokane, Chef Daniel Gonzalez has studied in France, Italy, Spain and Mexico. His culinary interest began when as a boy he would help his grandmothers in the kitchen. “My cooking style is largely influenced by this time. It makes me feel proud to be able to use their recipes and techniques.”

SALAD

» 2 oranges, peeled and sectioned

» 1 grapefruit, peeled and sectioned

» 2 large eggs, cooked for 7 minutes

» 1 bunch micro basil

» 1 bunch baby mizuna

» sea salt to taste

RUSSIAN DRESSING

» 1 cup garlic aioli

» 1 cup ketchup

» 3 chipotle peppers

» 1/2 cup Booey’s hot sauce

» 2 tbsp minced shallot

» 1 tbsp Worcestershire

In a medium bowl place all ingredients except the hot sauce and chipotle. In a blender, puree hot sauce and chipotle. Mix together completely and place in a squeeze bottle.

Photos by Joel Riner

THE WANDERING TABLE CHEF DANIEL

WELCOME TO WHERE MEMORIES ARE MADE

Gold Creek Lodge is a full service hotel, restaurant, and bar catering to outdoor recreation enthusiasts. Located in the Coeur d’Alene National Forest, Gold Creek Lodge offers direct access to an expansive network of singletrack trails, ATV trails, fireroads, groomed snowmobile trails, and open backcountry powder fields for all skill levels.

8754 Forest Service Loop Rd. #278 Lakeview, ID 83803

Gorgonzola

HAY J’S BISTRO CHEF PATRICK FECHSER

SALAD & VINAIGRETTE

Chef Patrick Fechser believes amazing food can also be simple. As a business partner with his mother Rhonda, Patrick has been serving up his own culinary style since 2006. From his gorgonzola salad to artisan pizzas, his passion for the kitchen, family and friends have greatly influenced his menu.

GORGONZOLA VINAIGRETTE

» 1/2 cup red wine vinegar

» 4 tsp minced garlic

» 1/2 tsp black pepper

» 1/2 tsp salt

» 1/4 cup brown sugar

» 1/2 tsp dried oregano

» 1/2 cup gorgonzola cheese crumbles

» 4 tsp fresh parsley, chopped

» 1 tsp fresh basil, chopped

» 1 cup olive oil

Combine all ingredients except oil and gorgonzola crumbles. Slowly add olive oil while mixing until emulsified. Gently mix in gorgonzola cheese crumbles at the end.

SALAD (SERVES 2)

» 6-8 oz of fresh spring mix

» 1/4 cup diced cucumbers

» 1/4 cup diced tomatoes

» 1/4 cup pickled red onions

» 3 tbsp candied pecans

» 2 tbsp gorgonzola cheese crumbles

Combine all ingredients in mixing bowl except pickles onions & gorgonzola crumbles. Toss ingredients with 3-4 oz of gorgonzola dressing until well dressed. Plate and top with pickled onions and gorgonzola cheese crumbles.

Photos by Joel Riner

INDOOR

By TOBY REYNOLDS

If you live in the Inland Northwest you are all too familiar with the massive draw this region has for skiers and snowboarders, snowshoers and snowmobilers. But maybe you don’t ski or board. Maybe you don’t enjoy the cold. Maybe you simply want to have some fun off the slopes for a change. Here are a few of Spokane’s many attractions that will get you out of the cold and still having fun this winter.

LASER QUEST

Code name: Kake. Age: 15. She’s on a solo mission through a three-story maze engulfed in fog and lit only by the glow of neon paint under black lights. She’s come here with her family. They’re out there somewhere, waiting for her. But this time they’re not on the same team.

She enters the maze and heads for the top floor to get a view of the layout. She’ll have to move fast. She’s not concerned about her fatheri ihe’s

too sneaky to be much competition in a Laser Quest match. Her mother and sister, however, know to move lots and shoot even more. They’ll be tough to outscore.

A red laser beam cuts through the fog from across the enormous room and her vest lights up with a hit. Kake ducks behind a glowing barrier while her equipment resets. Then she’s off in a new direction, intent on seeking out the long-range shooter. There are so many alcoves, twists,

turns and dead ends. It’s nearly impossible to get a bearing. The levels below resound with laughter and laser gunfire, cries of surprise, disappointment and victory. Another beam through the fog shows the shooter’s position. Kake pops out and scores her first of many hits. Then she’s moving once again, heading down into the bowels of the labyrinth into the thick of the action.

Kiaya Henry and Madison Moore try their skills in the arcade while their dad James Moore plays air hockey.

Laser guns at the ready, Madison Moore and her sister Kiaya Henry prepare for battle under the black lights.

FASTKART INDOOR SPEEDWAY

After a thorough training brief, I don my helmet and climb into my machine. The race official starts the engine and I slap my visor down and ease onto the track for the practice lap. The yellow flag is out. As I approach the end of lap one, the checkered flag waves and I hear the other racers’ carts burst into action. I stomp the gas pedal to the floor. The engine revs and my heart pounds as I throttle through the straightaway at over 30 mph. Every corner, every curve, the track itself becomes a pinpoint of focus as I fight for a better position amongst my fellow racers. Trapped behind the cart ahead, I’m passed on the outside. The driver takes the corner wide and fast. His back tires break loose and he drifts through the turn, tires throwing rubber, then shoots off down the track to drift the inside of the next turn. It’s a thrilling battle for first place I do not manage to win. But as I walk from my machine, I’m content with the idea that I’ll need more practice.

Charity Lloyd pushes her cart to the limit as she battles for fastest lap.

Ben Mckenna powers into the corner as he speeds around the indoor track at Fastkart.

GET AIR TRAMPOLINE PARK

The excitement is not without merit. They slip on their official trampoline park socks and suddenly they’re gymnasts, circus performers, superheroes able to leap tall buildings in a single trampoline-assisted bound. Front flips, gainers, moon leaps; they can do it all. They race through the ninja course as if it were a mere playground. They bound into the foam pits, twisting, flipping and flying

Falling with style.

The swiveling rope ladder; kryptonite for normal people.

as if gravity had no hold. But there is one obstacle where they’ve met their match, their evil arch-nemesis. The swivel-ladder. Like some kryptonian parasite, this device seems to drain their powers, sap their strength. No matter the strategy, nor the angle of approach, they are helpless to overcome. It’s also where they share the most laughs. And they swear as they retreat, they shall return to conquer another day. N

Bräts, Bikinis & The Spring

Head tilted back and eyes closed, I bask in the warm glow of the late morning sun. I try to discern the smell of whatever deliciousness is sizzling on the barbecue. I’m pretty sure it’s an American classic hamburger, but then the wind shifts slightly and I’m convinced it’s a bratwurst. Not just any bratwurst, but one from Wisconsin, simmered in beer, butter and onions. However, that could just be my family history hijacking my olfactory senses. I can hear the sounds of reggae, undoubtedly emanating from wherever that wonderful smell is being generated. Then, I’m jarred back into the moment as the chair I’m sitting in sways quickly to one side and I snap my eyes open.

Looking up, I see I’m almost to the top of the mountain and I’d better get ready to unload the chairlift. As I slide down the slushy ramp I can easily identify the sounds and smells I’d been previously enjoying as belonging to a large group of skiers gathered at the top of the mountain

engaging in that particular form of late season ski revelry that can only be enjoyed in the spring.

After a long season of days that began with the startling sound of early morning alarms, I was more than happy to sleep in today and wake up when my body felt the time was right. As a dedicated skier, the bulk of my winter mornings require rising early either to head off to

work on the mountain or simply to be first on the slopes in search of the ever-elusive fresh powder run. The arrival of spring, however, affords a skier the option to sleep in. It also rewards a late arrival to the hill, allowing for a relaxing morning sipping coffee and catching up on that stack of old magazines that have littered the coffee table since early December. You see, the thing

Carving turns at Mt. Spokane Ski & Snowboard Park.

Super Shredders Ski Party

By JOHN GROLLMUS

Enjoying the sun and shredding at Mt. Spokane Ski & Snowboard Park.

about spring skiing is that often the morning slopes are frozen and only after the sun has had time to warm them into a carvable suppleness do they become truly enjoyable.

As I slide past the boisterous group of mountain-top revelers I exchange fist pumps with a few of my friends and wonder who is who among the many costume-clad warriors marking the day with that spring skiing tradition of wearing whatever strange outfit might suit one’s fancy.

My first few turns assure me that my years of experience are paying off as the snow gives under my ski edges, providing a feeling that can best be described as carving across a giant tub of freshly opened cream cheese. Gaining confidence and speed with each turn, the snow softens even more as I lose elevation and

the surface changes from firm and smooth to more soft and granular, taking on a consistency that skiers everywhere refer to as “corn” snow. Slicing through the soft corn snow, I throw up a wall of slushy spray and hear the unique sound that only spring skiing can deliver. It reminds me of small rocks tumbling over each other as they’re pulled in and out by ocean waves or maybe like crushed glass sliding down a paved hill. With the sun’s rays beating off the moving granules, flashes of light shine back at me and sparkle in my eyes. The glass comparison seems even more accurate.

The almost effortlessly smooth skiing, glowing sunshine and clean, crisp spring air set my mind to wandering about the many things that make spring skiing so gratifying.

A ski morning in December always begins in the dark, requiring extra effort and perhaps an additional cup of coffee to pry open weary eyes. A morning in April, however, opens with sunshine and the promise of warm summer days to soon arrive. Where cold and stormy winter days create the need to cover up in varying layers of high-tech materials, warm spring days allow skiers to wear pretty much whatever they deem appropriate, which in some cases, is just barely that. Women in bikinis, teenage boys wearing nothing but baggy shorts and sporting bright red raspberry rashes from where the grainy snow has sanded their skin, skiers dressed as superheroes, grass skirts with Hawaiian shirts and leis. Backward baseball hats and goggle tans replace knit hats and hoods.

Sky House, Schweitzer’s 9,000 sq ft summit lodge.

A constrictive face mask required to prevent frostbite from the cold winter wind gets replaced by the tropical smell of sunscreen required to prevent that special kind of sunburn created when the sun’s rays are reflecting off of a world covered in white.

While a midseason ski day accompanied by fresh powder often leads to the “no friends on a powder day” attitude, late season spring days bring about the opposite. With the need to press hard all day seeking out fresh turns put completely aside, any given run on the hill might be intermittently riddled with small groups of riders simply sitting in the sun enjoying frosty beverages and sharing a laugh. While the bulk of the ski season is often a solitary experience, spring skiing seems to bring everyone together in the same way a summer backyard barbecue always seems to do. In the spring

almost everyone is willing to wait a few extra minutes at the bottom of the chairlift for fellow riding friends. And the prevailing attitude seems to be that a sunny day is always better when shared with others.

Fun events seem to crawl out from under a comforter of snow as the days grow long and the sun shines warmer. Ski areas and resorts from coast to coast have their own, often legendary, spring events. From the East Coast at Tuckerman Ravine in New Hampshire where thousands of skiers in a single weekend will boot pack up the steep slope and risk embarrassment or even injury to conquer it’s glacial cirque, to Whistler Blackcomb out West where the World Ski and Snowboard festival draws riders from around the world to compete in events and enjoy Canada’s largest free outdoor concert series. Happenings of all types take over the slopes in spring.

Lift lines are shorter in spring as well, and lift tickets are often cheaper. Almost every ski area in North America, from the mom and pop T-bar variety to the mega corporate behemoth, offers discounts as the season winds down. And usually, discounts are not just on tickets. There are savings to be found on lodgings, food, drinks, lessons

Let the games begin at 49° North, swimsuit optional.

It’s hard to find a snowcovered ski slope anywhere that doesn’t have something fun happening at some point in the spring.

and let’s not forget those end-of-theseason gear deals. That pair of skis that seemed impossibly expensive in December is still new. But since it will be replaced by a newer version next season, it’s now almost affordable in April.

Back in the moment again, the run’s end nears, and I begin to see even more signs that this is an exemplary spring skiing day, indeed. The obligatory pond-skim course has been built and filled to the top with icy water. It’s just waiting for a bit later in the day when it will swallow up, and chill to the bone, any who fail to weight their skis or board properly and float its entire length. The deck outside the bar is already half full with riders who have called it an early day, choosing to simply enjoy some rays and await the soon-tocome sounds of live music. As I push through the now boot-deep slush of the lower altitudes, I once again pick

up the smell of grilling meat, and I lay eyes on another sure sign of spring: a slope side hot dog cart. Note to self: be sure to stop by and grab a dog for the next ride up.

As I’m about to load the chair, I’m quickly flanked by Superman and Wonder Woman. “Mind if we join you for the ride up?” they ask. Of course, I don’t mind. After all, what kind of spring skiing day would this be if I didn’t share at least one lift ride with a couple of costume-clad super shredders? With so many things to love about spring skiing, why would you want to put your skis away and let your season end early? It’s as though spring skiing is the cherry on top of a long ski-season sundae. N

Schweitzer’s high speed chair lifts mean more time making turns.

THROUGHOUT WINTER SWEET GREENS

Container, back yard, windowsill – no matter how or where you grow, with a little planning you can enjoy a variety of greens well into the winter months. In fact, early frosts often produce unexpected sweetness in those savory greens you have been munching on all summer.

>> What to Plant

Kale, spinach, cress, radicchio, endives and Asian greens (tatsoi, pac choi, etc.) are reliable cold weather greens that can be planted, harvested and replanted in relatively short periods. Cool-season Brassica crops, such as collards, Brussels sprouts, cabbage and mustard have a built-in cold-weather defense that protects them from freezing. When night temperatures drop into the 20s, these plants convert starches into sugars, protecting their foliage and serving up a sweet fusion of summer and fall flavors.

Greens sown indoors can vary from sprouts to microgreens to trays of fully-grown lettuces. Unlike outdoor counterparts, they can include more delicate plants, like green and red leaf lettuces, arugula and herbs. Choose a salad seed mix and your dinner plate will be colorful and interesting until spring.

By S. MICHAL BENNETT

>> Timeframe/Location

If you have grow lights or a southfacing window in a warm house, you don’t really have to pay attention to timetables and the weather forecast. Tend to your greens every day and you’ll reap leafy stuffs through rain, snow and frost.

If planting outside, you will need to plan and schedule your seeding. Sow late in the summer or early in the fall and prepare to cover your beds once the truly cold weather arrives. The darkest time of year, when the span between sunrise and sunset is less than 10 hours, is often referred to as the “Persephone period.” Research your location and plan to have your plants 75 percent mature by the beginning of the Persephone period.

>> How to Plant

One of the keys to winter planting is to plant incrementally seven to 10 days apart, which results in an almost continual harvest. When growing indoors, especially in an area with overcast winters, it is best to grow with lights. Repurpose plastic and foam containers as planting containers, and place them with hanging lights in an attic, basement or large closet –any space where you can sustain an average temperature of 50°F.

Use soilless potting soil or seed starting mix, and moisten it well with a spray bottle. Sprinkle your seeds on top of the filled trays and cover with a light layer of soil. Keep damp until the seeds have sprouted, then water as you would your garden greens. Fluorescent lights work well, but there are a wealth of grow lights available online.

>> Harvest & Cooking

Winter greens can be harvested at whatever stage you desire – sprout, microgreen, baby or mature. All have their own tantalizing flavors and textures.

We typically crave fresh, crisp salads more during the spring and summer than the winter months, when our bodies are working to insulate us from cold winds and drying conditions. Add kale or radicchio to a warming stew or complement a hearty dinner with a sumptuous side of grilled balsamic romaine hearts. Recipes available on our blog. N

To view recipes for Warming Winter Sausage Stew and Grilled Balsamic Romaine Hearts visit nspiremagazine.com.

PEPPERS

By S. MICHAL BENNETT

SWEET & HOT

Igrew up in Texas, where jalapeños, poblanos, chili peppers, habanero peppers and many other varieties are plentiful and well-integrated into the local cuisine. So, it may surprise you that I don’t eat a lot of spicy foods. Occasionally, I will stray from using sweet red, yellow or green bell peppers and throw a few chopped jalapeños or poblano peppers into a dish. I do this anticipating a smoky and mildly spicy result. And, I am always surprised by the strength and heat that such a small amount contributes to a recipe. Still, I chow it down through teary eyes and burning taste buds. Because I love peppers.

There are over 20 species of the genus Capsicum of the nightshade family, many of which are integral to cuisines all over the world. But, despite the rich curries of India, the smoky spices of Ethiopia, and the scorching hot dishes of Thailand, the capsicum genus is native to the Americas. Archeological finds in Puebla and Oaxaca indicate that the chili pepper has been cultivated in Central and South America since at least 3000 BC. The encroachment of Spain, France, England and other countries into the Americas launched capsicum onto the world scene. It is now a globally dominant spice.

Most peppers are highly resilient, deter harmful insects and are easy to cultivate. They are ideal garden companions to a variety of plants, and you can even grow them on your windowsill. Most peppers change color as they ripen, which can also mean changes in nutrient density and heat. For example, if you leave jalapeños on the plant long enough, they begin to turn red. Red ripe jalapeños are smoke-dried and ground to make chipotle powder. Dry your own by threading a needle, running it through the stems of the peppers and stringing them together. Hang in a warm, dry place, such as a window, until dry and crackly.

Sweet peppers are sweetest and hot peppers are hottest at the height of their growing season, usually mid to late summer. If you are unsure how hot your peppers are, look them up on the Scoville scale or throw them under a knife and let your throat and tear ducts gage the heat.

There are many ways to use peppers, from drying to pickling to stir fry and soups. Three of the most common are jalapeño poppers, stuffed peppers, and salsa. As a native Texan, my dad always made the best salsa, in our Vitamix. Now, I roast my own peppers and garlic to craft a rich, smoky salsa that is sure to please a crowd. N

Visit nspiremagazine.com for my salsa recipe as well as a breakfast twist on stuffed peppers.

PLANKIN’ AROUND

By DIANA OKON

>> High Plank Start in the pushup position with hands directly under your shoulders, fingers pointing forwards, elbows pointing back. Squeeze the glutes. This places hips in the neutral position. Then tighten the abdominals to support and stabilize that position. Focus on pulling your belly button inward toward your spine while keeping your back and hips even/flat. Head stays in a neutral position, looking at the floor. Shoulders and back stay tight

and strong, keeping shoulder blades apart. Hold this position as long as possible without losing proper form. (If this position is too difficult from your toes, modify it by planking from your knees)

>> Low Plank From the pushup position, carefully lower yourself onto your forearms with your elbows directly below your shoulders. Gently curl your hands together. Keep glutes and abs tight, pulling your belly button toward the spine. Head stays in a neutral position, as before, with shoulders and back tight and strong, keeping shoulder blades apart. Hold as long as possible without losing proper form. (Again, modify by planking from the knees)

>> Side Plank Lying on your side, prop yourself up on one elbow, with your elbow directly below the shoulder and forearm against the

floor in front of you in a comfortable position. Squeeze the glutes, tighten the abdominals, and press your hips into a side plank position where the spine is in perfect alignment. Shoulders stay tight and strong. Head stays neutral, looking straight out in front. You may rest your nonsupporting hand on your hip, or extend your non-supporting arm vertically directly above you, palm facing forward. Hold as long as possible without losing proper form.

Planking is a convenient exercise you can do anywhere. It builds full body strength, improves posture, and builds mental fortitude. It’s easy to track your progress with the plank. Simply try holding the plank a little longer each time.

my knees

I love my knees because... I am a runner. My knees have carried me through three marathons, 15 triathlons and one Ironman. They let me live my passion.

I run because... It helps clear my head. I can work out a lot of things through the quiet, steady rhythm of my pace.

My first competitive run was... The Coeur d’Alene Half Marathon in 2010. It was my fastest run. I finished in one hour and 56 minutes. I felt great!

My big setback was... A bad knee. I’ve had problems with my left knee since I was 15 years old. I have a new ACL now and finally, no pain.

Today, I am... Thankful. I can now enjoy all of my favorite athletic activities without pain.

Thank you, Dr. Lyman for repairing my ACL and getting me back to doing what I love.

Stephanie

Jeffrey Lyman, M.D. Knees

Thomas Halvorson, M.D. Sports Medicine

Kate Kuhlman-Wood, M.D. Hand & Wrist

PATIENT: Stephanie Meeks, Coeur d’Alene SPECIALIST: Dr. Jeffrey Lyman, Knees

The Master of Unintention

By TOBY REYNOLDS Photography By JOEL RINER

He greets me at the door in Robert Grimes fashion.

“Hey, man,” he shouts as I approach the door. A big, sincere grin brightens his entire countenance. “Joel!” he continues as photographer Joel Riner joins me on the porch. “Great to be working with you again, man. It’s been a long time.” Robert goes on about how “cool” this is going to be, and how we’re going to help “put [him] on the map.” It’s clear that he feels humbled by our being there, but, really, it’s me that feels humbled. Robert Grimes is an incredible artist, and no spring chicken. I wasn’t sure he’d be up for our visiting him for a story, and I’m sure to express my gratitude throughout our visit.

Stepping into Grimes’ home is like stepping into a gallery showroom.

There’s art at every turn. No matter what direction I face, I find myself admiring some piece of art, whether it’s a Grimes, a McCudden or some other artist I am unfamiliar with –art on every wall – and then he takes us down to his studio.

Grimes did not always reside in Spokane. Born and raised in Cripple Creek, Colo., he grew up wandering the old buildings and machinery left over from the gold mining days. I ask if these buildings and structures influenced his art. “I don’t know,” he says, quite frankly. Then, explains. “I began drawing at 4 or 5 years old.” After 10 years in Cripple Creek, his mother demanded they move to the city so Robert could attend a “good school.” They moved to Colorado Springs.

Grimes lights up when he discusses art and his own methods.

He was a gymnast in high school, and captain of his team. “I always got A’s,” he says. His coach was sure to get him an athletic scholarship to Denver University, where he studied art. Grimes says at that time he was greatly influenced by Jackson Pollock. After college, he was a jewelry designer in Denver for 10 years. Then, in Santa Barbara for 10 years, and 10 years teaching art at a university in Virginia. “I seem to live my life in tens,” Grimes laughs. Finally, he started his own business, Radius Jewelry, in Spokane, where he continued to design his own jewelry until 1995, when Steve Gibbs convinced Robert to show his work at Steve’s gallery. “At my first

show, he (Steve Gibbs) sold $100,000 worth of my work,” Grimes says. “Things looked so good, I dropped the store.” And he started calling himself a “professional artist.”

If you’ve never seen a Robert Grimes piece, it’s not because he’s not producing. It’s more likely because you’ve not been to The Art Spirit Gallery in Coeur d’Alene, Idaho. The fact is, although he lives in Spokane, Mr. Grimes only shows his art in one gallery. True to his original agreement with the late Steve Gibbs, Grimes considers it a simple matter of principle. “He always treated me good,” Grimes says. Not to mention the wonderful friendship they developed over the years.

We follow Grimes down the stairs and into his studio. As we step through the doorway, I instantly gain a greater understanding of what his art is all about. His walls are scattered with random images pinned or even nailed to the drywall. Some are photographs torn from magazines, others are quick original sketches and some are intricate drawings on paper that has been cut and folded, transformed into a threedimensional piece of art. It all feels so random, so unintentional. And it is.

Robert explains they act as a source of creative inspiration. “I might use them some day,” he says, admiring them as if for the first time, seemingly because they were brought once again to his attention.

Look through a collection of Grimes, or experience a Grimes show at the gallery and you may be surprised to find everything from monotype, tempura, relief and watercolor to carvings and/or anything in between. In one corner of his studio is even a partially completed construction of wood, wire, plaster, paper and paint. “I need surprise,” Grimes explains, and that is one reason he does not categorize himself as any particular type of artist. “If you don’t take chances, you might not be a good artist,” he says, and then pauses to consider as if this is the first time he’s had to express this idea vocally. Then, as if happy with the theory, he adds, “If I thought I was doing everything right, I might choke [artistically].” Much like his life, Grimes leaves the door wide open when it comes to how he might express himself through art.

At some point in our visit I ask about the art itself. “All these shapes, the lines,” I say. “Where does this come from?”

Grimes admires his own work as if for the first time.

Carved in baltic birch, Grimes uses stamps like these to create an endless array of possible outcomes. He is always surprised with the results.

IF YOU DON’T TAKE CHANCES, YOU MIGHT NOT BE A GOOD ARTIST.

“It’s called automatic drawing.” Grimes explains. “It’s influenced by Freud.” Then, he leads me to a bookshelf that is piled with sketch pads, each organized by date, book number and page number. Inside each book are pages of incredible automatic drawings. Like the pinups on his studio walls, it would appear these are also for when he “might use them.” Again his response to his own work is unique and impressive. “Wow!” he says at certain pages, and his finger reaches out to trace the lines as if with a mind of its own. In those moments Grimes is no longer with me. So, I wait for him, wondering if there is anything I am so passionate about. He laughs when he realizes how many books and sketches he has. He takes the time to look at the dates on several. “I have drawn my way through life,” he says with another chuckle.

While Joel works with Grimes on some shots, I stop to admire a watercolor in his studio. It’s unframed and pinned to the wall in true Robert Grimes fashion. It cannot be described in clarity. I do not know what it is, only that it evokes a certain level of curiosity, bewilderment and intellectual bliss and I could go back to it again and again, and never be disappointed. It’s not about clarity. It’s about shapes, images, textures, color and movement. It’s about surprise and being unintentional. Automatic. I stand and ponder over the painting, experiencing the mere feeling of the piece. Discovering a new line I hadn’t seen at first. A new shape is brought to my attention, and with it comes a new opinion. And that, I believe, is what Robert Grimes would like to hear. That, I realize, is how he experiences his own work. N

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MODERN MARVEL

By KRISTINA LYMAN Photography By JOEL RINER

It used to be that cold and stark were the required design elements of a modern minimalist home. These days, however, you can play with textures, colors and materials to create an ultra sleek, uncluttered yet surprisingly warm space.

Janet Hollcroft knows this well. She put it into practice when she and her husband planned their Spokane home. Minimalists at heart, they wanted a modern design, inside and out, and had a very clear idea of what that involved.

The great room and dining space are sunken, allowing an unobstructed view of the outdoors from the kitchen.

Architect/ UPTIC STUDIOS

“We didn’t want to compromise,” she says. “We wanted one level and a flat roof.”

They also wanted clean lines, a monochromatic color scheme, sharp contrasts and simple but strong architectural features.

From the outside, the house resembles two large black boxes joined by an entryway. In a neighborhood lined with rustic and craftsman style homes, theirs stands out. The inside is just as unexpected. It’s light and airy. A mix of white hues and soft grays blanket the walls, floors, cabinets and counters. Creating just a hint of warmth and a ton of interest are the fir ceilings and the walnut wood accent wall that runs the length of a long hallway connecting the wings of the home. The wood wraps around the corner of the wall, flowing into the kitchen and continuing onto the center island.

Janet is a big fan of monochromatic colors. But she also likes the contrast of the wood, not just for the added warmth it brings to the space but for its architectural interest.

“It was going to be cedar but it was too knotty,” she says. “We were fond

of this fir. It’s clean and has kind of a Scandinavian look.”

The home is nearly 4,000 square feet, smaller than their previous multi-level modern home in Portland. It’s divided into two wings: A guest quarters that includes a bedroom,

A storage wall separates the master bedroom and the en suite. Like the main living space, a floating stair creates a change in elevation.

The master bath is one of Janet’s favorite spaces. The centerpiece is the petite floating tub.

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workout space and a powder room, and the main living space that includes the kitchen, family room, dining area and master suite.

The great room and dining areas are sunken. Think Brady Brunch, except in this case a floating step runs the entire length of the room. The elevation change allows for an unobstructed view of the outdoors, which is framed by a glass wall that opens to the deck.

“We just liked the interest of it and change in elevation,” she says. “We spend a lot of time in the kitchen. So we like to see the view.”

Of the more interesting architectural features are the floor-to-ceiling steel rods that subtly separate the dining and family spaces.

Janet admits hers is a very modern home, but not overly so.

“Ours is classic modern,” she says. “It’s not George Jetson.” N

The homeowners gave architect Matthew Collins the green light in designing the fireplace. Collins worked it into this steel rod space divider.

“We loved the design when we saw it,” Janet says. “It’s a great room divider but still leaves the room totally open.”

Hand-painted

Contractor/

By KRISTINA LYMAN

Photography By LARRY CONBOY

Ifondly remember the turnof-the-century home my grandmother owned on East Grand Boulevard in Detroit. The mahogany wood staircase, leaded glass parlor doors and ornate finishes. They were standard in those stately 19th century homes along the Boulevard — the kind of craftsmanship you don’t often find these days. So when I walked into a 1911 home on Spokane’s South Hill, I was flooded with memories of my grandmother’s house and the time I spent there as a kid. This elegant home on the Hill’s

The kitchen underwent considerable work to create a larger, more functional space.

Rotten cedar on the back deck was removed and replaced with IPE, hurricane blown wood from east coast of Nicaragua. “It’s the hardest wood available,” Creager says. “It’s basically indestructible.”

Highland Boulevard had so many of the same classic features, a surprise considering it had undergone a massive renovation.

Creager teamed up with architect Lewis Ficken to renovate the home. Their goal was two-fold: to keep the charm of the period in which it was built and to update it to meet the owner’s functional needs and design style.

“It was extensive work to replicate the original detail,” Doric says. “Any time you tear into a home built in 1911, you never know what you’re going get.”

Among the major work was turning the small kitchen into a larger and more functional space. A stairway leading to the basement had to be relocated to make room for a center island. It was moved to the back corner of the house, which was excavated to add a guest suite and second laundry room.

On the second floor an outside porch at the top of the main staircase was converted into a master suite.

Windows were replaced with thermal-efficient glass but still

Leaded glass doors open up into the formal dining room, which required the least amount of renovation work.

The home’s old sun porch was converted into a cozy library.

“The only thing we didn’t gut is the formal dining and formal living room,” says contractor Doric Creager. “Everything else was just a disaster.”

replicate the look of the original. Creager was mindful to match the craftsmanship down to the handrail and spindles on the staircase.

Outside, the small detached garage was demolished and a 400-squarefoot garage and office was built in its place. As with the main house, the team went to great lengths to ensure the new structure matched the period in which the home was built.

While the architecture is classic, the décor is not. A mix of whites and earth tones along with grass cloth wall covering and modern furnishings create a rustic yet modern space. It’s the perfect blend of old and new.

Or as Doric says, “It’s the hippest old house in town.” N

A guest suite was added to the house and opens up to the private yard that spans two deep lots.

Rustic olive grass cloth wall covering and modern furnishings in this dining room create a warm, inviting space.

Enjoy the outdoors in the comfort of a sunroom.

Designed for year-round living, our sunroom, patio room and conservatory designs can be customized to fit your life-style and will enhance the beauty and value of

Views of the Selkirk Mountains, Twin Lakes, Newman Lake, and Spokane can be seen from the summit of Mt. Spokane.

EPIC HIKES

MT. SPOKANE STATE PARK

Upper Trail 140, whereas those seeking a longer day can add several more miles and several thousand feet of elevation gain to the trek by starting down near the bottom of the mountain at the Trail 140 trailhead.

Upper Trail 140 is a gradually climbing 1.5-mile trek, winding its way along the western and northern flanks of Mt. Spokane to the saddle between the radio towers and the historical Vista House. While the trail is not steep, it is above 5,000 feet most of the way. Those not acclimated to that elevation may find the air a tad thin.

Trail 140 is an incredible destination for huckleberries during the mid-to-late summer season.

>> Nspire Challenge Rating: 3 Note: Upper Trail 140 rates in at the 2 - 3 mark.

Mt. Spokane State Park offers 360-degree views of Eastern Washington and North Idaho from its 5,886-foot summit, and is loaded with trails for hiking, mountain biking and horseback riding. Visitors

have virtually unlimited access to the entire mountain, including the freedom to drive to the top.

Those looking for a relatively quick afternoon jaunt should consider

Directions: Navigate to Argonne Road in Spokane Valley from I-90. Head North on Argonne Road, heading up and over the hill. Continue North on Argonne Road past the intersection with Bigelow Gulch Road. Drive out onto the Peone Prairie until you come to a roundabout. Turn right onto E. Mt. Spokane Park Drive (HWY 206). Follow E. Mt. Spokane Park Drive for about 10 miles until you come to a big four-way intersection. Turn Left and head steeply uphill onto Summit Road. Stay on Summit Road one mile past the Bald Knob Campground. Once there you will see a gravel parking lot on the right, just before a right hand switch-back. Park here and walk to the switch back which is near Cook’s Cabin and the Mount Kit Carson Loop Road. Approximately a quarter mile down the road look for Trail 140 to start on the right.

Wander through a maze of trees as you approach the summit of Mt. Spokane.

Earn your “trail tan” in the later summer months as sections of the trail can fill in with moon dust.

CHRIS CELENTANO

Photographer:

ESCURE RANCH

The trail starts at Escure Ranch, an old cattle ranch that is now Bureau of Land Management property. Much of the hike follows Rock Creek and winds along some impressive walls of basalt and surprisingly beautiful scenery. In spring the wildflowers are abundant, and Towell Falls is an unexpected treat at the end of the trail.

>> Nspire Challenge Rating: 3 This day hike is a little over 6 miles, round trip.

And, yes. There are restrooms at the ranch.

Directions: From Spokane head west on I-90. Turn south at exit 245 (Sprague). You will be on Route 23 South. At 12 miles, turn right onto Davis Road. Travel about 7 miles. Turn left onto Jordan - Knott Road and continue 2.2 miles south. Turn right at Rock Creek Management Area. Continue another 2.4 miles (this road is often rough) to the trailhead.

Lower Towell Falls along Rock Creek. The upper falls is nearby, both offering a nice reward for your efforts.

The trail to Towell Falls follows an old ranch road and winds along below some impressive basalt formations.

JOEL RINER

Photographer:

LIBERTY LAKE COUNTY PARK

The Liberty Lake County Park Loop Trail is a total of about 9 miles around but can easily be broken up into smaller sections. The trail begins at a wide, flat and well-maintained path leading past marsh lands. It’s not uncommon to spot frog, tadpoles, garter snakes and a variety of birds along this mild section of trail.

Continuing on toward the cedar grove, the trail becomes a bit more challenging, introducing a slight incline with some rocks and roots to manage. The grove is cool and peaceful, and Liberty Creek bubbles and gurgles nearby.

From the cedar grove, the trail become significantly more advanced.

At this point, you’ll need to decide whether you’re prepared to continue on to the 20-foot waterfall, turning your 6-mile cedar grove adventure into a 9-mile day hike.

One tip for those choosing to brave the falls loop: return the way you came. It’s a little easier on the knees and ankles than taking the long, rocky descent suggested by the trail markers.

>> Nspire Challenge Rating: 1-3 It all depends upon what you’d like your adventure to be.

For your after-party, stop in at True Legends Bar and Grill, just north of I-90 on Harvard Road for fantastic burgers and a great drink selection.

Directions: From Spokane head East on I-90 toward Liberty Lake. Take the Liberty Lake Exit. Turn right onto N. Liberty Lake Road at the stoplight. Heading South, turn left at the next stoplight onto E. Country Vista Drive. Stay on E. Country Vista Drive for just short of a mile. Turn right onto N. Molter Road and follow it for about 1/4 mile. Turn left onto E. Valleyway Avenue and follow it up the hill to the right. E. Valleyway will become S. Lakeside Road. Stay on S. Lakeside for 2.5 miles then turn right onto S. Zephyr Road. After 1/3 mile, the entrance to Liberty Lake County Park will be reached. Park in the large gravel lot to the right past the guard shack. Bring some cash for parking and day use.

Start the hike east of the hedges and to the right of the bathrooms where a well-worn trail can be seen cutting across a grassy hill. Follow the trail and signs through the campground to reach the official trailhead on the far side. N

Ancient cedars tower over Liberty Creek on its journey to Liberty Lake.

A peaceful solitude accompanies the cedar groves that seem to sleep here.

CHRIS CELENTANO

Photographer:

Clinkerdagger

A local favorite, the tradition has continued for almost 40 years at this Spokane landmark overlooking the majestic Spokane River and city skyline. This classic American grill artfully serves quality steaks, fresh and innovative seafood.

621 Mallon St., Spokane, WA 509-328-5965 clinkerdagger.com

Cork House

Looking for a great place to meet up with friends and family? Look no further. The Cork House serves amazingly fresh food, spirits, and coffee suitable for every palette out there. Come on in and give us a try.

1400 N. Meadowwood Lane Liberty Lake, WA 509-922-4210 corkhouse.net

Geno’s Traditional Food & Ales

Following the simple formula of good food at reasonable prices in a comfortable atmosphere Geno’s doesn’t disappoint. Whether its fresh salads, our delicious house made soups or just a plate of wings you’ll be sure to find a new favorite!

1414 N. Hamilton, Spokane, WA 509-368-9087 wedonthaveone.com

Gilded Unicorn

Gilded Unicorn is a Modern American, Classic restaurant featuring hand crafted foods and drinks located in the historic Montvale Hotel in downtown Spokane

110 S. Monroe St., Spokane, WA 509-309-3698 gildedunicorn.com

meNu

Nspired dining guide

SPOKANE

Northern Quest Resort & Casino

Enjoy our 14 incredible restaurants and lounges: Fatburger, Epic, Masselow’s, Fai’s Noodle House, Rivers Edge Buffet, Legends of Fire, Impulse and others.

100 N. Hayford Rd, Airway Heights, WA 877-871-6772 northernquest.com

Palm Court Grill

The Palm Court Grill menu features choice cuts of USDA prime beef and freshly caught fish along with the region’s finest wines and select ingredients. 10 South Post St., Spokane, WA 509.789.6848 davenporthotelcollection.com

The Elk Public House

Located in the heart of the historic Browne’s Addition neighborhood, The Elk boasts what is widely considered the best patio dining in the city, and a great place to enjoy one of our creative weekly specials, homemade soups and inventive cocktails.

1931 W. Pacific, Spokane, WA 509-363-1973 wedonthaveone.com

The Two Seven Public House

The Two Seven follows the simple concept of great food and drink in a comfortable atmosphere. Whether it’s dinner with the family, a business lunch or Mojitos on the patio, the friendly staff will always leave a smile.

2727 S. Mt. Vernon #5, Spokane, WA 509-473-9766 wedonthaveone.com

Twigs Bistro & Martini Bar

Twigs Bistro and Martini Bar is a casual yet elegant dining experience offering a variety of delicious dishes from salads and hand-made pizzas, to, pastas, and steak entrees.

14728 E. Indiana, Spokane Valley, WA 509-290-5636

808 W. Main, Spokane, WA 509-232-3376 twigsbistro.com

Wandering Table at Kendall Yards

Small plates showcasing the best the Inland Northwest has to offer from local seasonal farms and producers.

1242 W. Summit Parkway Spokane, WA thewanderingtable.com

Luigi’s

Luigi’s Italian Restaurant is a landmark restaurant serving the Inland Northwest since 1988. We offer family dining and special event cuisine. We accept walkins however reservations are recommended.

245 W. Main Ave., Spokane, WA 509-624-5226 Luigis-spokane.com

O’Doherty’s Irish Grille

Spokane’s friendliest neighborhood pub serving traditional Irish fair and great spirits.

Downtown: 525 W. Spokane Falls Blvd. Spokane, WA North Side: 10208 N. Div. St. Ste. 110 Spokane, WA 509-747-0322 odohertyspub.com

Shogun

For nearly 20 years, the Shogun has been serving the Spokane community and tourists with premium service and quality foods.

821 E. 3rd Ave., Spokane, WA 509-534-7777 shogunspokane.com

Fire Artisan Pizza

Fire Artisan Pizza is a wood-fired oven pizza restaurant offering a menu of unique pies crafted using only the finest ingredients.

816 W. Sprague Ave. Spokane, WA 509-413-1856 fireartisanpizza.com

Masselow’s Steakhouse

Greater Spokane’s only AAA Four Diamond restaurant. Enjoy exquisite cuisine like Dakota bison rib-eye, scallops capellini and more. An impressive list of Northwest wines, too.

100 N. Hayford Rd., Airway Heights, WA 509-481-6020 northernquest.com

ITALIAN

PIZZA

PAN ASIAN

STEAKHOUSE

FINAL IMPRESSION

Luke 9:23 ~ Then he said to them all: “If anyone would come after me, he must deny himself and take up his cross daily and follow me.”

Photo by JOEL RINER - Signature print

To order prints of Joel Riner's Photography, visit joelriner.com