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LOOK

S PA C E

Season of cleaning

Simple ways to refresh your surroundings

Support the suds

LEISURE

FOOD

Spring style experts share perfect palettes

BROOKLYN:

Why NY deserves another look in 2018

Get crafty by making your own beer

MARCH/APRIL 2018 March/April 2018 Serving Spokane and Coeur d’Alene

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active living

expo

SATURDAY, APRIL 14 10 am - 4 pm NORTHERN QUEST RESORT & CASINO

Spokane’s premier Active Living Expo highlighting health & wellness, travel & leisure, and retirement planning for everyone age 55+ and their loved ones. Info and tickets at Spokane7tickets.com

events@spokesman.com

Presenting Sponsor

March/April 2018

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Experience Total Home Entertainment

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March/April 2018

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SPOTLIGHT

PHILANTHROPY

Epicurean Delight The Inland Northwest Blood Center Foundation’s annual fundraising gala took place at the end of 2017. The 36th annual benefit for INBC provided food and drink from 30 restaurants, wineries and other beverage providers. Proceeds will help expand INBC’s transfusion service program, which will improve automation efforts with local hospital partners and testing of multiple patients at the same time. Food winners included the Ahi Poke Tuna from 1898 Public House, the Rose Petal and Lavender petit fours from Marsells Cakes and Desserts Bakery, and two hard ciders from One Tree Hard Cider. The 2018 event will be Nov. 9, and tickets go on sale in summer. inbcsaves.org

Christmas Tree Elegance The Spokane Symphony Associates have been producing Christmas Tree Elegance for the past 35 years, which has raised more than $4.3 million for the Spokane Symphony. In 2017, Christmas Tree Elegance volunteers sold 354,000 $1 raffle tickets for 18 custom-decorated trees with prizes which included gift certificates, items and cash valued up to $5,000 and a Father Christmas sculpture. The trees were displayed at the Davenport Hotel and River Park Square. In 2018, Christmas Tree Elegance will be held between Nov. 27 and Dec. 8.

First Night Spokane

The 17th annual First Night New Year’s Eve Art Festival brought together more than 420 regional artists, musicians, filmmakers, actors and entertainers to put together a New Year’s Eve celebration in downtown Spokane. The event, considered downtown’s largest visual and performing arts festival, included activities taking place at eight venues with music, art and other entertainment for adults, teens or entire families. Artwork was later displayed at the Northwest Museum of Arts and Culture. Over the event’s history, more than 10,000 artists and musicians took part, and thousands of revelers came downtown. The Friends of First Night, a non-profit, are still trying to pay for remaining expenses from the 2017 First Night. Though the event won’t be held in 2018, the organization plans to continue promoting local art and artists and schools. www.firstnightspokane.org

Upcoming Events April 7

The Sweethearts Ball for Camp Journey, sweetheartsball.com

April 21

Lutheran Community Services Chocolate and Champagne Gala, www.lcsnw.org/ccgala

April 26

Mobius Benefit Breakfast, Hotel RL Inn at the Park, mobiusspokane.org

April 27

American Childhood Cancer Organization Light the Way Dinner Auction, www.acco.org/inlandnw/events/light-the-way-dinner-auction If your local organization is hosting a benefit or gala that you would like to see in PHILANTHROPY SPOTLIGHT, please email platinum@spokesman.com with event information (inclusion is subject to space).

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Platinum

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LEISURE

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Volume I, Issue V

Publisher William Stacey Cowles

Director of Marketing & Business Development Kathleen Coleman Director of Sales Daniel Fritts Managing Editor Theresa Tanner

Art Director/Designer Anne Potter Contributors Sarah Bain Joe Butler Staci Lehman Cheryl-Anne Millsap Renée Sande Dan Webster The Spokesman-Review Editorial Team Adriana Janovich adrianaj@spokesman.com Advertising Bill Davidson

Let us know what you think! Contact Platinum/The Spokesman-Review 999 W. Riverside Ave. Spokane, WA 99201 509.459.5095 EMAIL platinum@spokesman.com WEBSITE platinum.spokane.com Free Digital Archives Online

INSTAGRAM @platinumspokanecda

Supplement to The Spokesman-Review

A fresh coat of paint. An extra bit of spice. A brand new outfit. It’s cliche because it’s true – spring is a time of rebirth and renewal. And as verdant leaves return to trees and flower buds begin to sprout, Mother Nature isn’t alone in stretching her muscles. If you’re anything like me, all that energy reserved over the winter just to stay warm gets unleashed in the spring. I’m ready to move, even ready to clean! When March 20 rolls around, I’m itching to pack away the winter coats, dust off the patio furniture and get busy on all those house projects put on hold by cold weather. But spring cleaning goes beyond the clutter we’ve amassed throughout the year, and the garden that needs an extra bit of TLC after months of frost and snow. Sometimes you need to spring clean yourself, inside and out. Perhaps you need a second chance at that New Year’s resolution to get fit in 2018. From improving your diet with fresh, seasonal ingredients to taking your workout back outside with longer days and (fingers crossed) warmer temperatures, spring is the perfect time to refocus your attention on healthy living.

Or maybe you need a spiritual cleanse, refocusing your energy on what’s important. Set aside time to focus on relationships, improvements needed in our community and, most importantly, self-care. You’d be surprised how a few minutes of quiet, focused breathing can help even the most insurmountable obstacles feel manageable. And let’s not forget what spring cleaning is really all about: out with the old, in with the new! Revitalizing a living space, wardrobe or hairstyle can have a wonderful effect on your mood. Even if those cloudy skies and rain storms linger until May, creating a fresh and vibrant atmosphere at home or work can make you feel more content and productive. So, shake off that last bit of sleep from your winter hibernation. Spring is here!

Theresa Tanner

managing editor March/April 2018

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LOOK

29

FOOD

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Challenges of going big, and the style rewards that come with taking risks

44

The power of purple Add violet, rose combos to spring wardrobe

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Stronger, faster

Today’s exercise options allow effective workouts in less time

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Tame your tresses

Delightful ways to wear your hair

20

Elbow grease

7 creative spring cleaning techniques let sunshine in

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Interior Style

LEISURE 30

Egg time

All sorts of family activities abound for Easter

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Rah-rah for reading

Celebrate 20 years of Get Lit! with this year’s authors

34

Bottom’s up!

Why making your own beer is a fun, tasty hobby

36

Artistic inspiration

‘She sheds’ add fun flair

Trip to Giverny, France, provides connection to Monet’s world

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Today’s smart security systems go beyond basic cameras

Brooklyn provides fun look at East Coast culture

Give your garden workshop area a facelift

Playing it safe

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New feels for the Big Apple

Let’s hear it for ham Wow your dinner guests with a classic glaze

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Bring the flavor

Local spice experts share memorable meal suggestions

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Titanic

A meal to remember Davenport presents special “Titanic” dinner

CONTENTS

S PA C E

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MARCH/ APRIL 2018


Rosé rising: Refreshing pink wines perfect for spring

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PLATINUM BUZZ LOOK

of Spokane’s best rosés

Bridge Press Cellars Rosé – This crisp, dry rosé is made from cabernet franc and merlot varietals. 39 W. Pacific Ave. (509) 838-7815. www.bridgepresscellars.com

The tick-tock of summer is getting louder, so start your search for swimwear soon: think retro-colored ribbons, ruffles and frills for the ladies, like printed suits from Emma Pake ($375), or pretty-much-always-the-same style for the gents. Net-A-Porter.com

Regal Road Winery Rosé – This blend of pinot noir and pinot gris grapes makes for a “lively” dry rosé, said owner Steve Schaub, noting, “You’ll detect hints of rose petals on the nose with soft, full fruit flavors on the palate including strawberry, cherry and kiwi, ending with a tingly finish.” 8224 S. Regal Road. (509) 838-8024. www.regalroadwinery.com

SPACE

Terra Blanca Winery and Estate Vineyard Arch Terrace Rosé – Grapes – 64 percent sangiovese and 36 percent cabernet franc – are left on their skins for only about four hours, giving this blend hints of raspberry, rhubarb, strawberry and white peach. 926 W. Sprague Ave., Suite 100. (509) 340-9140. www.terrablanca.com

Trough Sinks Bring the outdoors indoors with a Trough Sink, a retro, rural style of bathroom sink that’s wider and deeper than typical powder room washbasins. https://www.us.kohler.com/

Robert Karl Cellars Rosé of Cabernet Franc – Released May 1, the 2016 vintage features a bright and fresh acidity and a flavor profile with hints of strawberry and raspberry. 15 W. Pacific Ave. (509) 363-1353. www. robertkarl.com Va Piano Vineyards Rosé of Cabernet Franc – This dry, medium-bodied rosé carries notes of tropical fruit such as guava, mango and watermelon. Va Piano is located inside the Historic Davenport Hotel, 10 S. Post St. (509) 838-0236. www.vapianovineyards.com Arbor Crest Cellars Cliff House Blush – This semi-sweet pink wine features a blend of sangiovese and riesling varietals. 4705 N. Fruit Hill Road. (509) 927-9463. www.arborcrest.com

Story and Photo by Adriana Janovich

LEISURE

Travelers wanting to be ready for anything must have this digital travel scale from Etecity, which attaches to your luggage and quickly and easily tells you the weight of just about anything in your baggage, which can help when deciding whether to grab that extra souvenir.

FOOD BLOOMSDAY - May 6 Fleet Feet Spokane @fleetfeetspo Re-think support with the @BrooksRunning#Transcend5. Featuring New Guide Rails to optimize your stride and super soft cushioning. Try them at Fleet Feet Sports Spokane today!

Bear Paws Grr! Unleash your inner ursine with Bear Paws, which are two sets of claws that can be handy in the kitchen or the grill, perfect for shredding meat or vegetables without much mess. www.bearpawproducts.com/

March/April 2018

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LOOK

PURPLE

Violet a dominant hue in 2018’s spring style palette By Renée Sande

As the seasons change, we can also count on fashion trends changing. And one of the big powerhouse trends in style is color. It influences our moods, communicates our life values and expresses our personality. The Institute for Color Research reveals that people subconsciously judge an environment or product within 90 seconds of viewing, and between 62 to 90 percent of that assessment is based on color alone. Perhaps this is why the Pantone Color Institute – known as “the definitive language of color” – handpicks a committee of 10 professionals across a broad selection of industries to meet twice a year in secrecy in a white-walled room somewhere in Europe. So what emerged in Pantone’s Fashion Color Trend Spring 2018 Report? Several tones, but a big one is purple, or violet, if you want to get fancy. Lisa Feighner-Brulotte, owner of A Finer Moment in North Spokane, which carries prom, bridesmaid and special occasion dresses, has already seen a broad selection of color shades, from pastel to gem to vibrant, as well as foundational colors. Photo courtesy A Finer Moment

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“It’s a really varied palette but definitely the hottest new color for 2018 is purple, and shades of it—burgundy, plum, violet....you name it. I’m also seeing a lot of rose and light yellows showing up, with the blues and grays continuing from fall and winter— classic colors that are always good go-tos.”


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Susan Carmody, owner of Jigsaw in downtown Spokane, agrees. “Navy still pulls very, very strong, there’s a small amount of orange-red colors, and the color that’s emerging, that’s relatively unexpected — besides the basics, black, white, sprinkles of red — is lavender and tones of purple.” In addition to the prevalence of purple, a couple of surprises this year are the very vibrant Lime Punch and Cherry Tomato, especially beside the softer colors such as Almost Mauve and Blooming Dahlia. “The color story was designed for men and women…to celebrate exploration, experimentation and their desire to mix, blend and create the unexpected…with an overall feeling of optimism and confidence,” summarized Pantone Color Institute’s executive director, Leatrice Eiseman. Lainey LaRue, owner of LoLo Boutique in Downtown Spokane, has noticed very calming colors this spring. “There are a lot of pinks, rose tones and lavenders in the spring/summer lines, and I’m slowly seeing those colors pop up in our home accessories, as well,” she said. “We’ve also been seeing some lighter neutrals – grays and taupes – that have a very peaceful, kind of quiet and calming feeling about them – which we all need right now, no matter what side we’re on, don’t we?” Photo courtesy Jigsaw

Amy Driscoll, owner – with daughter India – of Boutique Bleu in Kendall Yards, says she’s seeing the new, more subtle colors seep into home collections. “We’re actually just getting ready to go to market but we’re starting to see in our home accessories, very subtle colors—so the mint color is barely mint, and the blue is barely, barely blue, it’s just beautiful and very pure looking.” “From what I can tell it looks like red is also going to be hot this year—like a poppy red—which I don’t carry a lot of but will probably bring in a bit, and I’ve also seen some really pretty yellows, as well,” says Driscoll. From calming and serene to fun and playful, one thing is for sure, the feel-good tones of the Spring 2018 color story are complex and distinctive—the perfect opportunity to get creative with our color mixing. Fun retro color fact I: The first synthetic dye that could stick to fabric was purple, which started a “purple craze” in the late 1880s.

Photo courtesy Nordstroms 10

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Fun retro color fact II: In L. Frank Baum’s novel “The Wizard of Oz,” Dorothy’s shoes were actually silver. But for the 1939 movie, they became ruby red to make the most of the new Technicolor film process. This bright footwear and other vivid colors and styles in the movie also encouraged people to wear more vibrant ensembles, since darker, more bland hues were more prevalent then. P


Photo courtesy LoLo Boutique

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By Renée Sande As the days get longer and the warmer months approach, getting back into shape becomes a spring ritual for many. For others, fitness could be a new foray, filled with uncertainty. Whether it’s been months or years since you last “felt the burn,” trainers and fitness centers throughout the area are ready to help you reach your goals and get on the path to a healthy and sustainable lifestyle. Workouts today are backed by science, advanced technology and flexible coaching, all geared toward fitting workouts into your busy schedule, not the other way around. Stephen Sykora, studio manager at Orangetheory on Spokane’s South Hill, says today’s high intensity workouts are focused on getting users fit efficiently, so that you can enjoy your life and not spend half of it in the gym.

Warm up with spring workouts

New tech can help improve exercise efforts Photo courtesy Predation CrossFit

“The idea behind Orangetheory is that if you can come in about three times a week, you’re going to see results,” he said. “You get the energy of a group workout, with the attention of an experienced personal coach who will help you reach your heart rate for maximum burn, up to 36 hours post-workout.” Backed by the science of Excess Post-Exercise Oxygen Consumption (or EPOC), Orangetheory’s heart rate-monitored training stimulates metabolism and increases energy so members burn approximately 5001,000 calories in 60 minutes and keep burning calories long after they’ve left the gym. “Everyone wears a heart-rate monitor and can see their results projected on large screens throughout the studio which prevents over- or under-training,” said Sykora. Anytime Fitness takes technology to a relatively new level where – via the Anytime app – a trainer can see a client’s progress toward his or her goals throughout the day and coach them remotely. Lon Page, owner of Anytime Fitness in Millwood, says the app is just one of the ways coaches can focus on meeting people in their life patterns. With the Anytime app – on client approval – trainers can connect with them wherever they are, send them workouts or give encouragement. For example, ‘Jane, I know your goal is to burn 1,000 calories a day and I see you’ve only burned 500. What are you going to do

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to burn 500 more?” said Page. While many people prefer to exercise independently, he said this can often lead to injury if someone pushes his or her body too hard, or doesn’t use equipment or perform exercises correctly. “When you get injured, you’re not able to be consistent in your workouts. Then it’s easy to fall back on, ‘I’m just not cut out for the gym. I feel strong for a month then I get injured.’” he said. “When you have a coach, you’re going to be consistent, stay safe and break through that onemonth mark.” Erin Lavoie, owner of Predation CrossFit, sees this cycle all too often, not just in people new to regular exercise. “Even if you used to work out regularly or are a prior

athlete, mind and body are usually not synced and that’s where you get in trouble,” she said. “You start where you left off but your body isn’t ready yet.” LaVoie, a world champion professional lumberjack athlete, loves the Crossfit approach because it’s about life movements. “If you’re camping and you see a creek, jump over it 100 times and there’s your workout; it’s brilliant because it’s functional movement, it’s real life.” LaVoie also said fueling your body with whole foods is key to staying healthy and safe. “Fueling your body is probably 75 percent. If you’re working out hard but your diet is horrible, you’ll just be spinning your wheels,” she said.

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Page agrees, adding that it’s also important to include a plant-based diet and fueling during recovery. Recovery time is when the body adapts to the stress of exercise and the body replenishes energy stores and repairs damaged tissues that naturally occur when you work your muscles. Some of the best recovery options? Always hydrate with at least 20 ounces of water and eat a snack or light meal with a good 4:1 carbs-to-protein ratio—one of the best being chocolate milk. Bananas are also good: they’re high in healthy carbs to restore glycogen levels, help heal sore muscles and they’re packed with potassium, which can prevent cramps and muscle spasms. “The best way to stay in condition and improve is recovery,” says Page. “You’re missing out on huge gains if you don’t recover with nutrition within a half hour.” P

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By Theresa Tanner

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Extreme hair colors used to be reserved for rowdy rock stars and rebellious teenagers, but branching out beyond blonde and brunette has reached the mainstream. And for some of the most popular looks today, anything less than a professional dye job won’t achieve the desired effect. Karissa White, Bombshell Salon owner and stylist, has been styling hair for 18 years. Her Coeur d’Alene salon draws inspiration from retro hairstyles of the mid-20th century, but with a contemporary edge, especially when it comes to unique coloring. This year, Karissa says that metallics and pastel colors are trending up. One of her preferred brands, Pravana, offers a Precious Metals Collection, featuring Rose Gold, Moody Blue and Smokey Silver. If you’re thinking of going metal and unsure if you’re after a more cool silver or a warm bronze look, compare different pieces of metal jewelry next to your face to determine which color best complements your skin tone.

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Karissa also uses Pulp Riot, which features an array of colors in both bold and pastel colors. For a softer look, colors like Blush, Lilac and Sea Glass have a feminine, ethereal quality. Before you book your appointment, Karissa advises making sure that hair is well conditioned. She also uses Olaplex or a pH bonder treatment with the bleach lightener, which rebuilds broken hair bonds and protects against further damage, especially during the dyeing process. And make sure you block out a good part of your day to achieve these kinds of hairstyles. “Depending on the existing hair, it can take a minimum of four hours,” Karissa said. To make sure that’s time and money well spent, maintain color longer by washing hair in cold water. And washes can be a bit more infrequent, only a couple times per week. You can touch-up the color every 6-8 weeks, or think of the vanishing color as a look in an of itself. “Embrace the fade out,” Karissa advised.

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TIME WELL SPENT

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More Hair Trends to Look for This Year Like a Fine Wine Although it’s been said that gentlemen prefer blondes, redheads get the most attention. And this year, red hair is drawing inspiration from the vineyard with deep, merlot tones. Just shy of outright purple, dark red works well as a subtle highlight or ombre on raven hair. And you’ll really turn heads if you commit to the color 100 percent. Warming Up Hues of blonde are moving toward the sun rather than the snow. Instead of icy platinum, think honey and gold. Or, as “Game of Thrones” viewers might observe: Less Targaryen, more Lannister. The Root of the Matter Exposed roots used to indicate that you’d let too much time lapse between salon appointments, but roots can make a statement themselves. The contrast between a dark root and light hair feels dramatic, especially if you’re rocking a blonde look with iridescent undertones. Or, reverse it, with a colored root – soft pink hues for blondes, jewel-tones for brunettes – that blends into a more natural color. P

“ ” Embrace the fade out Karissa advised.

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Lighten and brighten

Photo courtesy 1900 House and Home

S PA C E

Spring’s approach means time to reduce, improve surroundings By Cheryl-Anne Millsap

Winter, even when the weather is mild, can drag on. By March, even if the temperature doesn’t always cooperate, most of us have a touch of cabin fever. We’ve grown tired of the rooms around us. We are hungry for a touch of spring in our homes.

Tip: Replacement shades and one-of-a-kind lamps and light fixtures to fit every budget can be found at Revival Lighting downtown Spokane. Revival Lighting, 14 W Main Ave, Spokane. www.revivallighting.com

While the weather is completely out of our control, we can make little changes that will make a big difference in our spirits.

Tidy Up and Take it Away The winter months seem to create their own clutter. Boots pile up by the back door and extra coats hang on hooks. Now’s the perfect time to cast a keen eye on your home and deliberately edit the decor. If the pile of magazines is threatening to topple or there are too many paperback novels on the bedside table, keep only the ones you really intend to read and donate the rest to charity. The same goes for outgrown coats, gloves, boots and hats. Clear countertops and surfaces and the rooms will feel bigger and cleaner. Tip: Donate to Goodwill Industries, 202 East 3rd Avenue.

Here are a few tips for shopping local and bringing a lighter look to your living space while we all wait for spring to bloom outdoors. Lighten Up As simple as it sounds, re-thinking lampshades can make a big difference in the amount of light in your home during the dark months. At the very least, give your shades a good dusting or, better yet, replace tired old lampshades with fresh linen or silk. 20

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Magic Carpets Winter grime takes its toll on carpets and rugs. As soon as the rainy season ends give floor coverings a good shampoo. Consider switching to lighter sisal rugs for spring and summer. Tip: Have your fine carpets cleaned at Kirishian Rugs, 220 E 2nd Ave, Spokane. 509-624-8084 Let the Sunlight in Dirty windows spoil the view. After the dusty winds of autumn and winter’s rain and snow, your windows might be adding to the gloom indoors. A good window cleaning can make all the difference. Tip: Make your own window cleaner with white vinegar, alcohol, and cornstarch or call a professional such as Window Cleaning by A Pane in the Glass, www. windowcleaning.com Sweet Dreams With temperatures rising you might not need the heavy winter blankets or comforter. Put away the quilts and instead layer lightweight blankets in spring hues. White linens always bring a breath of fresh air to winter-weary bedrooms. Tip: Add a luxe touch to your bed with signature linens from The Davenport Hotel Collection. 10 South Post Street Spokane, 509-789-7222 Pretty Petals Florists and grocery stores are filled with fresh flowers. Put a bunch of tulips in a pretty vase or jar and instantly change the decor. The fragrance of a potted dwarf citrus tree or potted gardenia is heavenly. Tip: Spend an afternoon in the conservatory at Manito Park for inspiration then drop by Northwest Seed and Pet for a pretty plant to bring home, 2422 E. Sprague Ave., 509-534-0694, nwseed.com Scents and Sense One little change can have a big impact. A new table, some pretty candlesticks, maybe even new throw pillows for the sofa can make a room look fresh and new. Tip: Browse for accessories at 1900 House and Home, 114 West Pacific Avenue Spokane, 509-363-1900. If you add fragrance to your home with essential oils or scented candles, now’s the perfect time to switch to a more seasonal fragrance. Tip: Locally made Dandles Candles (also available at 1900 House and Home) burn clean and bright and smell wonderful. www.dandlescandles.com P

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NEW TAKE ON STORAGE go beyond backyard tools By Dan Webster

You see them in just about every beer commercial: a group of guys, sitting around a big-screen television, watching some sporting event. The areas in which these guys congregate often are marked not just by that TV but also by walls adorned with team banners, bowls of munchies set out like a mini-banquet and an obligatory refrigerator holding several cases of the group’s favorite sudsy drink. In fact, these areas have become so ubiquitous they even have their own name: Man Caves.

Discover the history, cultures and art of the Inland Northwest. Coming in 2018 Above the Fold: New Expressions in Origami Edward S. Curtis: The Grand Idea Modern Masters: Group f/64 and much more!

Yet in this world of evolving attitudes, when women sports announcers have – at least in a few cases – graduated from sideline reporting to in-booth commentary, that term seems so … well, gender limited. Is there a feminine equivalent of a man cave? And if so, what would the personification of such a structure look like? According to any number of house-and-garden televisions shows, not to mention newspaper, magazine and online articles, such a structure is more and more being referred to as a She Shed. And while the genesis of that term is unclear, the alliterative quality of it is undeniably catchy. Ad-speak aside, if the purpose of a Man Cave is obvious, then the same is true for a She Shed: escape from the stress of everyday life. As upstate New York resident Sandra Foster told NBC’s “The Today Show,” she constructed a She Shed in her Catskills Mountains home as a personal retreat. “I did it to save my marriage and recharge my life,” Foster told “Today” reporter Alesandra Durbin. Blogger Barbara Techel (joyfulpaws.com) prefers to call her retreat “my zen writing cottage.” And, she stresses, “It’s my place to center myself each morning with my yoga practice and other rituals I’ve incorporated into my life.” The actual makeup of a She Shed typically depends on the limits of the owner’s imagination, not to mention bankbook. While Man Caves often double as dens or offices, the fanciest of which can typically be found in a basement, She Sheds tend to be their own separate spaces. In many instances, they are adaptations of backyard sheds that can be purchased at most national home-supply stores or at least the kit that can be assembled at home. In an article for Country Living magazine, writer Rebecca Shinners explains that

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Housebeautiful.com

She Sheds can be either a “neglected potting shed in your backyard” or can be constructed from a do-it-yourself kit. Amid several other suggestions, Shinners emphasizes one thing: “Make sure your shed is a reflection of yourself.” Which, of course, is the trick. “Today” reporter Durbin consulted San Francisco-based blogger Victoria Smith, who offered a number of tips, from applying fresh paint in bright colors to equipping the space with whatever makes the owner feel “relaxed and pampered.” Placing a daybed topped with lots of comfy pillows will bring the comfort, and make it a space 24

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blog.godrejinterio.com


Post City Magazines

southernliving.com

you actually want to spend your time (in),” Smith said.

$4,792 on average, ranging from $2,490 to $7,733.

A possible drawback? Cost. As Melissa Locker wrote in Southern Living magazine, finding just the right blend of features for a perfect She Shed may require a bit of financial outlay.

But, Locker added, “When you’re done, you’ll have a space all your own, and that certainly is worth the investment.”

According to the website Homeadvisor.com, the national average of a backyard shed is $2,965, with prices ranging from $485 to an upscale $6,500.

And to borrow a quote from the great Virginia Woolf, what price is worth paying to have “a room of one’s own”? P

Prices for Washington State, likely because of a need for insulating against cold weather, are even higher: March/April 2018

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HOME SECURITY SYSTEMS FOR ADDED SAFETY

By Staci Lehman

With so much exposure to crime today – on TV, in the newspaper, on social media – it isn’t surprising that more and more homeowners are investing in security systems. “I’d say there’s an uptick (in home security installations) said Brian Morgan, security consultant with local company Allied Fire and Security. He attributes it more to advances in technology than an increase in crime. “It has become increasingly easier to fit a security system into everyone’s busy lifestyles,” said Morgan. Computers and smart phones today allow us to turn lights and security systems on and off with ease, and monitor our homes through live camera feeds on our phones. And technology is a lot less expensive than it used to be. “We have great quality solutions that start at $99 to install and $38 per month to monitor,” Morgan said. “To start, I recommend sensors on all 26

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doors leading into the home. Then some sort of interior detection … after that we can add window sensors, doorbell cameras and other options.” Doorbell cameras are growing in popularity because they allow potential thieves to think you are at home when you aren’t. Many criminals case neighborhoods by ringing doorbells during the day when people are traditionally at work. If no one answers, they may break in. With a doorbell camera, homeowners are alerted through their phone that someone is at their door. They talk into their phone wherever they are at and it comes out a speaker on the doorbell, leading visitors to believe the occupant is inside at the time. Morgan says the most effective systems don’t necessarily involve cameras though, but lights and sirens that go off when someone enters a home without a pass code. “The first thing is to let the burglar know he’s not welcome,” said Morgan. “That’s where the most

value is. Cameras are cool, but don’t alert anyone that there is an intruder in your home.” When Allied staff is alerted that someone has entered a home without a code, police or security officers can be dispatched to investigate. Every Allied system also monitors for fire and additional equipment can be purchased to detect major temperature changes and floods, which is handy for people who travel often or local snowbirds who go south in the winter. “A burglar steals a few things,” said Morgan, “but a fire takes everything.” For the do-it-yourselfer, local electronics retailer Huppin’s has a selection of camera systems that can be installed around a property by the homeowner. You can go as basic as a single camera pointed at your front door to up to ten cameras and “night vision” cameras that record in HD and double as motion lights. “Lots of the systems come with cameras you can add to monitor more areas,” said Huppin’s sales

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associate Eric Miller. “We have indoor and outdoor full motion cameras.” Miller says the store stocks a limited supply of security items as most people looking for a security system will go through one of the local security companies. Huppin’s doesn’t monitor the cameras it sells, so homeowners who buy them aren’t supported by a security team. “It’s more of a home surveillance kit that allows them to monitor the perimeter,” Miller said. Those systems start at $70 and go up to about $500. While surveillance cameras allow you to watch what is happening inside and around your home, unless you can get police to respond when you spot something unusual, they don’t do a lot of good, said Morgan with Allied Fire and Security. “A camera will just tell you what time you got broken into,” he said. P

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By Dawn Klingensmith | CTW Features

Are you attracted to bold, unconventional design elements but too intimidated to incorporate them in your own space? All it takes is a bit of daring accompanied by knowledge and experience, or at least knowledge of other people’s experience. To assist, a small but spirited group of designers and homeowners accepted an invitation to share the daring projects they’ve done and the truths they gleaned in the process.

Dare: Don’t say true to the architecture. A home’s architectural style is generally supposed to guide interior design decisions, but in the right circumstances, New England-based designer Tiffany LeBlanc has no problem “going against the grain.”

In the Colonial homes, “People expect toile,” she says. That didn’t stop her from wallpapering a client’s dining room with a black metallic ikat pattern and carrying that decidedly nonColonial vibe throughout the house. Have a theme in mind when you’re designing so there’s continuity and it doesn’t look like a mistake.

Dare: Use all the colors of the rainbow – and then some.

Design Truth or Dare

Textile artist Kristin Nicholas had a vision for her home studio, which started to take shape when she found out that vinyl composite tile, or VCT (the durable, inexpensive flooring used in hospitals and public schools) comes in hundreds of colors. She picked out nine bright colors and laid the tiles so the colors “bounce around” rather than blend into one another – the opposite of a true rainbow. But she kept studio walls white, which prevents overstimulation. “It was sort of bold, but everyone who walks into the room says, ‘Oh, I love the floor.’ It came out almost like a patchwork quilt, or maybe 1960s mod,” says Nicholas.

Dare: Decorate with all-white upholstery.

Chicago homeowner Kara Lashmet’s all-white color scheme started with the purchase of a sale sofa. Before long, her furnishings were predominantly white, including two upholstered chairs, an ottoman, an area rug and an upholstered headboard.

In a futile effort to keep it pristine, Lashmet drapes blankets over the sofa’s arms and pays to have it professionally cleaned once a year. In addition, there are household rules like no red wine or new jeans near it.

Dare: Commissioning a handpainted wall mural.

Designer Sarah Barnard, Santa Monica, California, discourages murals, but says with a sufficient amount of daring and dollars, it’s possible to incorporate a large-scale mural in a main living space that “elevates the room’s design,” she says. Barnard once honored a home’s architectural style by commissioning a dining room mural of a California live oak. Prominently displayed and intended to be permanent, the mural is not the work of “an artist who does murals for children’s bedrooms.” P

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LEISURE

ON THE HUNT All sorts of Easter activities abound By Sarah Bain

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Easter egg hunts in the Inland Northwest can be tricky. Will it be too cold? Is the weather going to clear up long enough to hide the eggs? Will there still be snow? Even though the kids don’t necessarily mind damp weather, having an outdoor Easter egg hunt or attending a largescale muddy community gathering can sometimes be trying. If the weather cooperates, finding ways to change up traditional Easter egg activities can be a breath of fresh air for the parents who feel like they stuff the same eggs with the same kind of candy year after year. The fact that Easter is on April 1 this year presents a perfect opportunity to plan for fun for kids and even any adults in your lives as well. To help your planning, we’ve gathered a list of some of our best alternatives to the traditional candy-stuffed egg hunts. These ideas work for indoor or outdoor fun for all ages so feel free to move indoors if the weather doesn’t cooperate.

THE JOY IS IN THE HUNT

When my own kids were young, they wanted to do an Easter egg hunt over and over and over again—that’s when it occurred to me, it wasn’t about the candy (no, really!); it was about the activity and the excitement of finding the eggs. Sometimes we simply hid the same eggs over and over again with or without candy. They didn’t seem to care too much as long as we were willing to hide them again. The joy truly was in the hunt itself.

TRINKETS, BAUBLES AND GEMSTONES

Filling plastic eggs with small toys instead of or in addition to candy is a lovely way to shake things up a bit. Whiz Kids in River Park Square often has small trinkets by the checkout counter as does Figpickels Toy Emporium in Coeur d’Alene. Check out Boo Radley’s too for some clever and enjoyable one-of-a-kind small items.

can reflect your own family values and special activities that your children enjoy. They can also include silly notes or commands that can inspire a great deal of giggling: ask Dad to do a somersault; try standing on your head; ask a parent what they want to be when they really grow up; name three fruits and vegetables that are purple.

COOPERATIVE EGG HUNT, COOPERATIVE PRIZE

Put numbers and clues on the egg to guide someone to the next one. With multiple children this makes a great cooperative Easter egg hunt. Instead of prizes inside every egg, following the clues can lead them to a much larger treat or something special, maybe a cooperative board game gift for the whole family or dinner.

PENNIES FROM HEAVEN

Children of all ages delight in finding coins and dollar bills in their Easter eggs as well. Filling them with change or bills is a great way to reduce the amount of sugar, increase the excitement and maybe encourage saving.

LET THE ADULTS PLAY TOO

There is no better surprise on a child’s face than when asked to play Easter Bunny and take a turn hiding the eggs. Little ones delight in being sneaky and stashing eggs in hard places. In this case, it’s not about what’s inside that matters, but making it a fun challenge for everyone.

EASTER BASKET FUN

Try hiding Easter baskets instead of loose eggs. Start by leaving a carton of eggs and a clue where the basket might be. The first child to find theirs might receive an extra prize or be asked to help others find theirs. Having a variety of options available for the Easter egg hunt that can be fun without cracking up. P

My youngest son was very much of a fan of gemstones and rocks, so we discovered Wonders of the World, which has great small stones. Putting those gemstones inside an egg with a description can bring happiness and knowledge to a child who delights in the natural world. At the end of the hunt, the prize can be placed in a display case to showcase their treasures.

READING AND WRITING EASTER FUN

Writing notes and hiding them in eggs can be amusing especially for younger hunters. Get as creative as you’d like, and consider “coupons” like ice cream with Dad; popcorn and a movie at home; a bike ride with the family in spring; stay up 30 minutes past your bedtime. These notes

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GET EXCITED FOR

Get Lit!

By Theresa Tanner

Get out your library card. Find your favorite bookmark. Keep a pen and paper handy in case inspiration (or an autograph opportunity) strikes.

In its 20th year, EWU’s Get Lit! Festival continues to be a hallmark literary event in Spokane, bringing authors and poets – both local and national, up-and-coming and renowned – to town for a week of readings, workshops and celebration of the written word. This year’s headliner is Anne Lamott, the author of over 30 books, including the writer’s handbook “Bird by Bird: Instructions on Writing and Life.” Per her website bio, Lamott’s writing tackles “subjects that begin with capital letters: Alcoholism, Motherhood, Jesus” with humor, humility and brutal honesty. Lamott will read from her latest work, “Hallelujah Anyway” on Saturday, April 28 at 7 p.m. at Bing Crosby Theatre (tickets required). To celebrate the festival’s 20th anniversary, Get Lit! kicks off with a 90s-themed reading at the downtown branch of the Spokane Public Library on Monday, April 23 at 7 p.m. Readers, including Jess Walter, Chelsea Martin, Hanif Abdurraqib, Juan Carlos Reyes, Leah Sottile and Nance Van Winckel, will share original 90s themed works of fiction, nonfiction and poetry. In recognition of the

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20th annual literary festival kicks off April 23 festival’s milestone, organizers encourage attendees to don their favorite 90s fashions for the event. This year’s festival will also highlight writing that expands beyond text with a Get Lit! comic by local artists, including Derrick Freeland, Tiffany Patterson, Chelsea Martin, and Simeone Mills to be sold during festival events. They will also run a comic contest for local artists and writers; the winning piece will be printed and sold as a postcard during the festival. Songwriting will get a moment in the spotlight as well, with local musician Marshall McLean performing an acoustic show where he’ll discuss his craft, personal process and finding inspiration. Get Lit! has a new festival hub this year in downtown Spokane’s Montvale Events Center, the site of Saturday’s myriad of events and activities. Readings, craft classes (formerly writing workshops), poetry slams, children’s activities, book signings, panel discussions and a mini vendor fair are among the day’s highlights. And you can whet your whistle with River City Brewing beer, DOMA coffee and cocktails inspired by the work of festival authors. P


A full schedule of Get Lit!

Aunties and Merlyn's

Events is available online at getlitfestival.org. To prepare for this year’s festival, check out the following works by featured authors.

“The Crown Ain’t Worth Much”

Hanif Abdurraqib A collection of poetry analyzing race, gender, family and love with nods to contemporary pop culture and city life in America.

“The Mothers”

Brit Bennett Bennett’s debut novel about motherhood (and its absence) in a coming-of-age story following three black youths, connected by their small church community in Southern California, from a secret of the past that follows them into adulthood.

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“Hallelujah Anyway: Rediscovering Mercy”

Anne Lamott Maybe what the world needs most of all is kindness, not only toward each other but toward ourselves, as Lamott explores in her latest work of nonfiction.

“Afro-Vegan”

Bryant Terry Over 100 vegan recipes inspired by African, Caribbean, and Southern traditions and flavors await you in this journey through history and across the globe by the James Beard Foundation Leadership Award-winning chef, educator and author.

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H

TO NATIONAL HOMEBREW DAY

By Staci Lehman

Homemade beer and wine lovers rejoice; your holiday is on the horizon. National Homebrew Day is May 7, although it is usually celebrated locally the first Saturday of the month. And with lots of, well, beer and wine naturally. In our area, events to mark the occasion are organized by local homebrew clubs. “It’s a club celebration at Nu Home Brew, which also has a brewery on site, Genus Brewing, in Spokane Valley,” said Adam Boyd, president of the Inland Brewers Unite (IBU) Homebrew Club. “It’s a barbecue celebration; all of our homebrewers come and some bring their equipment and we brew and eat all day.” With 100 active members, IBU is the largest area homebrew club, and looking to grow. “We invite the public to come down,” said Boyd of the Homebrew Day festivities. “We encourage people to join the club. It’s kind of a membership push day for us.”

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While there are demonstrations, competitions and plenty of tasting that take place on National Homebrew Day, those interested in learning to brew don’t have to wait for one day of every year to start to learn the ropes. Members are eager to offer advice anytime of the year. “We do some educational stuff; it is one arm of the club,” said Boyd. “But Peter McArthur of Nu Home Brew does classes through the Spokane Public Library and Jim from Jim’s Home Brew in North Spokane does classes through the Parks and Recreation Department.” Homebrewing is one of the country’s fastest growing hobbies. The American Homebrewers Association says there were 1.2 million homebrewers in 2015, the most recent year for which data is available. Brewers may or may not be buying beer from stores and legally can’t sell their product, but homebrewers do have a substantial impact on the economy. Between buying equipment and ingredients and paying employees of homebrew shops, it is an approximately $764 million a year industry.


Boyd says some homebrewers began during the recession to enjoy good beer at affordable prices, but most IBU members do it for other reasons. They’re beer geeks; they’re very interested in beer, whether they make it or a local brewery does. They’re very much into the science and technique of it… It’s not just about making their own.”

IDHOPS is smaller than the Spokane version but plans to grow in 2018 and welcomes brewers of all experience levels.

Members like to tour breweries and attend or put on events linked with commercial breweries.

Borg said IDHOPS members brew their own beverages partly out of pride in making a quality product.

The Homebrewers of the Panhandle Society (IDHOPS) has similar events in North Idaho for people who make their own beer, wine, cider and mead. Nothing is specifically planned for National Homebrew Day but the group enjoys quarterly brew days. “We pick a site, usually it’s someone’s house,” said Vice President Aaron Borg. “It’s about six hours that we are making a batch and there might be a potluck to go with it or an education component or we might just kick back and have a couple beers during that time.”

“I think it’s the idea that people like to drink a beverage that they hand crafted,” he said. “I think people get a thrill out of trying to craft something uniquely their own.” P

“We’ll teach you what you want to know to get started,” said Borg. “There are some incredibly experienced people. We love taking on new people.”

Inland Brewers Unite (IBU) welcomes all brewers, whether actively brewing or just attending events. The $35 annual membership fee gives access to all club events. For information, email ibufin@gmail. com. The Homebrewers of the Panhandle Society also welcomes everyone. The $25 annual membership fee provides access to all club meetings, events and competitions. For more information, visit the IDHOPS Facebook page. Readers wanting to keep on top of area craft beer happenings are invited to visit On Tap, an impressive online resource for Inland Northwest breweries, beer makers and general beer fans. www.spokane7.com/blog/ontap

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T R AV E L

Visit to Giverny, France, to see the Impressionist’s home and gardens

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BUSINESS FOR SALE By Cheryl-Anne Millsap

ON THE WEST SHORE OF CAVANAUGH BAY PRIEST LAKE, IDAHO

There is instant recognition. When you step onto the narrow path that winds through Claude Monet’s garden in the small Normandy town of Giverny and walk around a turn to see the familiar Japanese bridge over the water lily pond, you know exactly where you are. The water lily paintings by Impressionist master Claude Monet are among the most recognizable paintings in the world, and the path through his garden takes you straight to the source of his inspiration. Each spring, when the vast gardens surrounding the ponds open to the public, they are filled with beautiful blooms. Drifts of tulips, daffodils, pansies, and forget-me-nots spread through borders and flower beds. Arching boughs of crab apple and fragrant cherry blossoms cast petals like snowflakes across the paths and meadows.

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If your schedule allows, Monet’s Garden at Giverny is a place meant for meandering and lingering, for taking in unexpected views and the fragrance of flowers. Summer, when the roses are in bloom, is the busiest season and can be crowded, but the garden casts its spell no matter when you are there. Monet’s house, a sprawling two-story rustic rose-tinted farmhouse festooned with climbing roses and accented with wide garden-facing windows across the front, sits at the end of a walkway under a row of tall arches. It is the crown of the jeweled landscape. The distinctive green hue Monet favored – the same brilliant shade he painted the famous bridge across the pond – colors the trim and shutters, benches and even the set of wide steps leading to the emerald front doors. The interior is essentially as it was when the artist lived there, filled with colorful rugs, brightlypainted rooms and facsimiles of his famous paintings.

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Locally Owned and Operated by the Arger Family

Where Wellness is a Way of Life Just a short walk from the house, down a lane nestled between picturesque old cottages and outbuildings, the Musee des Impressionnismes Giverny is a modern building dedicated to all aspects of Impressionist art and it is not to be missed. The three galleries hold rotating exhibitions of art and photography, including recent master works by artists such as Gustave Caillebotte, Degas, and American artists John Singer Sargent, Mary Cassatt and James Mc Neill Whistler. The little museum gift show is small but top notch – I have a collection of silk scarves purchased from there. A morning or afternoon spent at Monet’s house and garden in the beautiful region of Normandy is a wonderful addition to a European vacation, either as a side-trip from Paris or a weekend excursion from London. When you are there you step into the artists’ world and into his life, sharing the same view that resulted in the exquisite canvases we all know. After walking along the edge of the pond, or standing in Monet’s bedroom looking out on the paradise he created, you are – just as he meant you to be – enchanted by the view. P

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It’s fast and easy to reach Giverny from Paris. Just 75 kilometers (46 miles) from the city, you can travel by train, motor coach or private vehicle. Monet’s Home and Garden are open from mid-March to early November each year. For more information, including booking tours, visit giverny.org.

Photos by Chery Anne Millsap

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I

N Y L K O O BR

Attractions abound in NYC’s most populated borough By Dan Webster

I have every reason to hate New York City. New York is where my daughter Rachel fled to 20 years ago after growing up in Spokane. It’s where she went to college, obtained her first few jobs, found a career, a husband and delivered her two children. It’s also where she still lives, nearly 3,000 miles away from the city that groomed her for adult life, not to mention from the two sets of parents who did their best to guide her along the way. But I don’t hate New York. I can’t. It’s the greatest city in the world, and Brooklyn – where my daughter has lived for the past 16 years – is one of its more interesting boroughs. I’ve spent some time walking the streets of Brooklyn, both the Fort Greene/Clinton Hill area where my daughter lives now and her former neighborhood in Williamsburg. And while I’m far from an expert, I have a few favorite places I always like to visit. I’m a big movie guy, actually, as is my daughter. And so we’ve attended both the Tribeca and New York film festivals, as well as taken in the occasional screening at Film Forum in Manhattan. In Brooklyn, we like the BAM Rose Cinemas, where we saw both 2013’s “Blue Jasmine” and 2015’s “The Revenant.” (BAM, by the way, stands for the Brooklyn Academy of Music, a multiuse arts facility that plays host to a range of events, from film to dance, theater to visual arts and more.) But BAM is hardly the only place to see movies in Brooklyn. Most recently, we saw “The Florida Project” at the Alamo Drafthouse, a national chain with a Brooklyn location that augments its screenings by offering both drinks and a menu featuring unique snacks (Edamame Hummus with Wonton Chips) and full entrees (Ropa Vieja Beef Tacos). 40

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Every traveler knows that one of the great joys of visiting new places is food, and Brooklyn has a number of eateries that cater to every taste. My regular meals always include lunch at Junior’s Restaurant & Bakery (love the egg salad sandwiches) and the grilled calamari I order for dinner at Graziella’s Pizza. More recently, I enjoyed a wood-fired pizza dinner with my family at Speedy Romeo. Then, craving a more gourmet setting, a group of us enjoyed an intimate dinner at the Vinegar Hill House. If that wasn’t good enough, we had a couple of lunches at the Dekalb Market Hall, open only since last summer, which is a basement food court of some 40 vendors representing the whole of international cuisine (love the chopped brisket sandwiches at Fletcher’s). For drinks, you might try Frank’s Cocktail Lounge, which my daughter describes as “a Fort Greene institution that has maintained its simplicity and charm over the years with great ‘over-30’ dance parties.” Or for a more boisterously contemporary setting, check out the beer hall Black Forest Brooklyn. I can remember a time when the only coffee you could find in New York was diner coffee. Those days are long gone, thanks in large part to coffee freaks from the Pacific Northwest who demand drinkable espresso wherever we go. Among my favorite Brooklyn coffee shops are BitterSweet, a tiny coffee bar near Fort Greene Park, and the Hungry Ghost, which sits on Fulton Street. In terms of bookstores, I’ve spent an inordinate amount of time cruising Greenlight Bookstore, an independent bookseller that offers a range both of new and classic/obscure material (such as a paperback copy of James Salter’s 1956 war novel “The Hunters”).


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But why listen just to me? Let me share the recommendations of someone who has spent more than a decade and a half in Brooklyn: my daughter Rachel. These are just some of what she considers must-sees for the first-time Brooklyn visitor: •DUMBO: In a city of acronyms, DUMBO stands for Down Under the Manhattan Bridge Overpass. Grimaldi’s serves good pizza, though the lines are often impossibly long, and you can feed your sweet tooth at the Brooklyn Ice Cream Factory. Or just take a walk along the East River. •Greenpoint: This northernmost part of Brooklyn, says my daughter, “now outshines its hip neighbor Williamsburg with better restaurants, fewer tourists and more of the quiet, small businesses you want to visit when traveling.” For eating, try the restaurants Glasserie, which specializes in Mediterranean and Middle Eastern dishes, and Achilles Heel, which its owner describes as “a bar with a consciousness for food.” •Fort Greene Farmer’s Market: Operating year-round on the

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southeastern edge of Fort Greene Park, this Saturday market offers a range of treats. Don’t miss the bread baked by She Wolf Bakery. •Kings Theatre: Flatbush (love that name), another old Brooklyn neighborhood, is the home of Kings Theatre, a former Loews movie-house and now a newly renovated, live-performance hall that reopened in 2015. •Coney Island: Not just an amusement park featuring the Cyclone rollercoaster, Coney Island is known for its beach access. And you’ll find the original Nathan’s Famous Hot Dogs, where the annual hot-dog eating contest is held. Located at the opposite end of Brooklyn, Coney Island is, according to my daughter, “a place that’s stayed perfectly weird despite its family-friendly Luna Park renovation. Don’t miss the Mermaid Parade if you’re in town in June.” In terms of Brooklyn lodging, my wife and I usually stay either in Airbnbs or at the Aloft New York Brooklyn, which is only a


Photo by Dan Webster

Photo by Dan Webster

20-minute walk from my daughter’s apartment. Meanwhile, Rachel points to what she calls the “newly built, unofficial hotel zone in North Williamsburg, which caters to the in-theknow business traveler and hip Europeans.” Her recommendations include the boutique Williamsburg Hotel, the Wythe Hotel (built in 2012 from a century-old factory building), the William Vale and the McCarren Hotel – “all centrally located in Williamsburg and close to nightlife and the L Train” (which connects Brooklyn to Manhattan). And note this: You don’t have to spend money to get around Brooklyn – or much anyway (subway/bus rides are $2.75; a seven-day Unlimited Pass runs $32). In any event, traversing Downtown Brooklyn is easy on foot. Our walk from the Aloft to my daughter’s house, for example, takes us through or past Fort Greene Park. And that walk, especially during the summer months, is a perfect opportunity to do what I most like to do in New York: people watch.

And at any given moment, our walk could expose us to manbunned hipsters, dog-walkers accompanying every type of breed imaginable, soccer players engaging in impromptu matches, young lovers on blankets soaking up the hot summer sun, skaters and skateboarders and endless varieties of other wide-eyed pedestrians just like you. Truth is, pretty much wherever you walk in Brooklyn, you’re likely to hear people speaking different languages, or in some other way manifesting both in word and deed just as many cultural and/or ethnic varieties. The city may not have been the inspiration for the term melting pot, but it certainly has come to exemplify it. So, yes, I have every right to hate New York. But I don’t. What’s more, I absolutely (imagine a heart icon here) Brooklyn. P

March/April 2018

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FOOD

Ham it up

Sweet-tart rhubarb glaze cuts through the saltiness of Easter ham Story and Photo by Adriana Janovich

Hamming it up for Easter is tradition.

Dorothy Dean paired a holiday ham with rhubarb.

But, how to dress it up?

It makes perfect sense. The bright, tangy, sweet-andsour flavor of freshly cut and cooked rhubarb cuts through the salty meatiness of the ham. And, of course, there’s that color – that vivid and pleasing ruby-red, pretty-in-pink hue.

Honey, mustard, honey-mustard, brown sugar, maple syrup, pineapple rings, and orange glaze – these are all as classic as the show-stopping centerpiece itself. They’re go-to’s because they’re good, tried-and-true, time-tested. This year, I wanted something different – something simple, but unexpected, perhaps something new – or, at least, new to me. So, of course, I turned to Dorothy Dean and The Spokesman-Review archives. Everything old is new again at some point. And, back in the day, Dorothy Dean was the reliable and relatable source for home cooks throughout the Inland Northwest. The women who headed The Spokesman-Review’s popular homemakers service used the alliterative pseudonym for nearly 50 years, offering recipes that were budget-friendly and easy to prepare. Their nononsense, three-hole-punch approach to home cooking lasted from 1935 through the war years, past the Summer of Love until the Dorothy Dean Homemakers Service was shuttered in 1983. Today, I keep the beloved green spiral-bound notebooks nearby, flipping through them for inspiration and ideas – and that’s just want I found in the 1950s, when

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The return of rhubarb means spring. In general, the slender stalks can be harvested as early as late March through early June. This year, it’s a little late. But I had my heart set on not only a holiday ham but also on that simple rhubarb sauce from Dorothy Dean. In a couple – maybe three – weeks or so, gardens and grocery stores will likely be over-run with the vibrant crop. If you don’t have access now to rhubarb, you should in time for Mother’s Day, another popular time for brunch. Now, however, it took me trips to two stores and a friend’s garden before I was finally able to get my hands on 2 cups’ worth, frozen from last season’s bounty. A friend came to my rescue via a frantic Facebook post. We chalked up the success of the mission to powers of social media and frozen food storage – or, as she called it, “hoarding.” Her thriftiness was my gain, and I was grateful. Rhubarb is best known as a pie plant. This sauce puts the vivid, tart stalks on top of the brunch centerpiece, not tucked inside a crust. And it’s bliss. P


Baked Ham with Rhubarb Glaze From Dorothy Dean and The Spokesman-Review archives, Easter 1953 For the ham: Place ham on rack in shallow pan, fat side up. Do not add water or cover. Bake in slow oven, 325 degrees, 15 minutes per pound – 3 1/2 hours for 15-pound ham. About 45 minutes before time is up, remove from oven; pour off drippings and cut off rind, leaving most of fat. Score ham; put in cloves and cover with glaze. For the glaze: Combine 3/4 cup sugar, 2 tablespoons quickcooking tapioca and 1/2 cup water. Cook until smooth. Add 4 cups cut-up rhubarb; cook over low heat until tender. Spread one-half of sauce over ham. Bake in 375-oven, 45 minutes, basting occasionally with remaining sauce.

Baked Ham with Rhubarb Glaze Modern version by Spokesman-Review Food Editor Adriana Janovich 1 (6-pound) spiralized ham 1/2 cup sugar, plus more to taste, if desired 1 tablespoon quick-cooking tapioca 1/2 cup water 2-4 cups cut-up rhubarb 1/2 teaspoon cinnamon Generous grating of nutmeg 1/4 cup balsamic vinegar 1 cup pomegranate seeds (optional) Rosemary, for garnish (optional) Preheat oven to 325 degrees. Place ham face down on rack in baking dish or roasting pan with 1 cup water, baking 12-15 minutes per pound. (Tent with aluminum foil, if worried about drying out.) Meantime, in a pot on the stove top over medium heat, cook sugar, tapioca and water until dissolved. Add rhubarb, spices and vinegar and cook over low heat until tender. Add pomegranate seeds, if using. About 20 minutes before the end of baking, spoon about half of the sauce over ham. Carefully remove ham from oven, transfer to serving platter, drizzle with remaining glaze. Garnish platter with rosemary or other herbs, if desired. Notes: I added pomegranate seeds for texture and for fun – and because I didn’t have 4 full cups of rhubarb. The flavor was fine, but – in the end – I didn’t love the bumpy texture. Leftovers: Any way you dress it up, there’s plenty of leftover potential – from ham-and-cheese quiche and Denver omelets to casseroles and mini pot pies. Add extra chopped ham to scalloped potatoes, toss it with penne pasta, mix it into bean or potato soup and, of course, cover thickly cut slices of bread with grainy mustard and leftover ham for hearty sandwiches.

This spiralized Easter ham features a rhubarb glaze, adapted from a recipe in the Dorothy Dean archives. March/April 2018

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SPICES Food fans encouraged to experiment

By Joe Butler

If variety is referred to as ‘the spice of life,’ then a variety of spices really can make your life even more exciting, right? That’s the hope of area spice experts who encourage Spokane-area consumers to always be seeking new ways to kick their ho-hum meals up many notches by adding quality herbs and seasonings. “Look for ways to get creative and try some fun flavors – the world is full of people who stop at lemon pepper but it’s fun to try to do more,” said Pete Taylor, CEO of Spiceologist.com, a Spokane-based company that sells spices and rubs around the country to amateur and professional chefs alike. Spiceologist products are available at specialty food shops like Williams Sonoma, some grocery chains, and also sold to restaurants through various food service vendors. One of its more popular rubs is “Black and Bleu,” which delivers a satisfying blend of blackened Cajun flavoring with creamy bleu cheese powder, two tastes that provide a double punch of flavor. Other options that many food fans enjoy include Smoky Honey Habenero, a sweet-spicy rub that’s great

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for grilling, and Thai Peanut, which also provides a memorable combination of savory and sweet. Taylor has found that every part of the country has different tastes and preferred levels of spiciness. He said Southwest food fans in general do prefer their food with more kick than Spokane-area eaters. But everyone seems to find common ground in loving to barbecue, and there’s also a growing interest in experimenting in the kitchen. And even though grilling season doesn’t typically start until late spring-early summer, some people enjoy firing up their meat or veggies all year long. Another thing the Inland Northwest does well is hunt, so many sportsmen/sportswomen try to track down spices to enhance their game. That’s where another spice company rises to the occasion. Michlitch’s Spokane Spice has been providing products, and more importantly, information, for spice questions, needs and supplies since 1948. The company sells products like rubs, seasonings and bacon cures, plus all sorts of supplies for people


who want to season their meat themselves, including sausage-making supplies, smoking chips and pellets, scales and more. It even provides cutlery and can sharpen grinders.

How to choose spices

Products are sold to retail shoppers at its location on North Stone, plus hotels, caterers and online shoppers around the country.

• Look at ingredients. This can indicate if the company focuses on only natural products, versus artificial stabilizers like MSG. It also indicates where the company is based, if you try to stay local.

“We are seeing more interest in food,” said owner Joyce VanNoy. “People are trying to be more aware of what they’re eating and trying to make things from scratch.” Shoppers now are also searching for ingredients suitable for certain health and dietary needs, such as items free of gluten, soy or sodium. They also want to avoid artificial flavorings and additives as well. Even non-meat fans who like to cook and grill can find useful products, including casings for vegan sausages. VanNoy said the business especially likes providing advice, which often includes questions about what flavors can go best with different meats and how to season items well on a barbecue. The shop also teaches sausage-making classes. She said one of the shop’s more popular blends is turmeric and black pepper, and its smoky seasoning is also appreciated by many retail and wholesale customers. P

• Watch your salt. Some spice companies slip in salt or sodium as filler and also a way to make everything taste less sweet. Though a bit of sodium isn’t necessarily bad when it’s at the end of a list of ingredients, it should be avoided as a primary ingredient. • Keep the power. Spices lose some of their flavor over time, especially in kitchens that let in a lot of sunlight. Spice experts say ground spices usually keep their strength for about two to three years and one to three years for dried herbs. Consider storing your spices and herbs in a dark cupboard away from heat and light, in sealed, darker jars to prolong their potency. Some culinary pros suggest cycling out one’s spices every six months or only using fresh herbs ground during prep, but amateurs may be fine holding onto them a little longer.

Dorothy Dean

2018

Saturday, May 12 10 a.m. - 4p.m. Spokane Convention Center For more information, call 509-459-5276 or events@spokesman.com Tickets available at spokane7tickets.com

March/April 2018

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Davenport’s Palm Court Grill re-creates final

TITANIC

FIRST-CLASS DINNER

Story and Photos by Adriana Janovich

Dinner on the night the ship went down was superb. The Titanic didn’t strike the iceberg until 20 minutes to midnight, well after passengers were done dining. And, by survivors’ accounts, dinner aboard the start of the White Star Line was the epitome of grandeur, especially for firstclass passengers who supped at the exclusive A la Carte Restaurant, referred to as the Ritz by passengers, on B Deck. Travelers in second-class, such as Kate Buss, who was en route to meet her fiance in San Diego, also found their last meals aboard the ill-fated vessel satisfying. “On the night of the wreck our dinner tables were a picture!” Buss is quoted as saying in the cookbook “Last Dinner on the Titanic.” “The huge bunches of grapes which topped the fruit baskets on every table were thrilling. The menus were wonderfully varied and tempting. I stayed at the table from soup to nuts.” Artifacts from ship – on display in Spokane since October – remain at the Northwest Museum of Arts and Culture 48

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in Browne’s Addition through May 20. Now, diners can complement a trip to the exhibit with a Titanic meal in downtown Spokane. The Palm Court Grill at the Historic Davenport Hotel began offering its themed five-course dinner in early January, a traditionally slow time of year in the restaurant business. The special menu will be available for the remainder of Titanic: The Artifact Exhibition. The $50 prix fixe menu is inspired by the first-class offerings aboard the Titanic on the night the ship went down. Dinner doesn’t include wine pairings, but recommendations are listed on the menu for each course. There’s a minimum of two Titanic meal purchases required per seating. Reservations aren’t required. Chef Adam Swedberg and his culinary team replicated five of the original 10 courses served in the ship’s First-Class Dining Saloon on April 14, 1912, and included in the “Last Dinner on the Titanic.” Published in 1997, it came out the same year as the epic James Cameron movie about the disaster.


Planning the special menu started last fall, said Swedberg, who adapted recipes from the cookbook for the restaurant. All of the dishes are “very similar to what they would’ve had,” he said. Dinner starts with wild shrimp on crostini with shallot-brandy butter and flying fish roe. A salad course follows, with chilled asparagus on a bed of Arcadian greens with a Champagne-saffron-Dijon vinaigrette. Poached salmon with a “light and fluffy” fresh dill mousseline sauce is next. “It’s so soft and luxurious when it’s poached like that,” Swedberg said. “It just melts in your mouth.”

Wild shrimp on crostini with shallot-brandy butter and flying fish roe

The main course is Filet Mignon Lili with truffle mushroom duxelles, potatoes Anna and a Cognac-Madeira demi-glace. Swedberg skipped the foie gras for this dish and opted for truffle oil instead of truffles to keep the cost down. “But,” he said, “you still get that flavor. It’s a really great dish.” Potatoes Anna – thinly sliced and layered potatoes cooked in lots of butter – top the filet in a pretty rose-like pattern. There will be room for dessert. Both the salmon and the filet come in 3-ounce portions.

Salad chilled asparagus on bed of Arcadian greens with Champagne-saffron-Dijon vinaigrette

Waldorf pudding caps the meal. The silky baked custard features tart Granny Smith apples, golden raisins, a sprinkling of candied walnuts and a sprig of fresh mint. “It’s basically our creme brulee custard,” Swedberg said – with some added accoutrements. The Titanic set sail two years before the Davenport was completed, famously sinking during its maiden voyage. The historic hotel’s lobby evokes the same era. But the closest to seawater – or sinking – this dining experience will bring guests is the painting of a ship over the fireplace. There were 2,228 people on board the

Poached salmon with a “light and fluffy” fresh dill mousseline sauce

March/April 2018

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Filet Mignon Lili with truffle mushroom duxelles, potatoes Anna and a Cognac-Madeira demi-glace

Titanic when it hit the iceberg: 337 in first class, 285 in second class and 721 in third class – along with 885 crew members. Only 705 survived. First-class passenger Mahala Douglas was among them. She and her husband, Walter Douglas, were returning from a three-month tour of Europe, following his retirement. She and their French maid made it into a lifeboat. But her husband, wanting to “be a gentleman,” reportedly refused, allowing women and children to go ahead. “We dined the last night in the Ritz restaurant,” she later recalled. “It was the last word in luxury. The tables were gay with pink roses and white daisies, the women in their beautiful gowns of satin and silk, the men immaculate and well-groomed, the stringed orchestra playing music from Puccini and Tchaikovsky. The food was superb: caviar, lobster, quail from Egypt, plover’s eggs, and hothouse grapes and fresh peaches. The night was cold and clear, the sea like glass.” P Waldorf pudding caps 50

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DINNER & AUCTION

TICKETS

$45 SINGLE/$450 TABLE TICKETS CAN BE PURCHASED ONLINE AT http://bit.ly/spbd18

OR BY CALLING 509.326.9540

PLEASE CONTACT KIM FERRARO AT KFERRARO@WESTCENTRALCC.ORG OR KATE GREEN AT KATEG@SPOKANENEYC.ORG FOR MORE INFORMATION. March/April 2018

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PlatinumÂŽ

Serving Spokane and Coeur d’Alene

Annual Citizen Hall of Fame Breakfast May 1 7:30am

to 9:30am

Join us at the new Community Lens Stage on the third floor of the Downtown Library

Tickets available NOW at SpokaneLibraryFoundation.org A Benefit for the Spokane Public Library Sponsored by

in partnership with

Platinum, march, 2018  

LOOK • SPACE • LEISURE • FOOD

Platinum, march, 2018  

LOOK • SPACE • LEISURE • FOOD

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