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CUSTODY FIGHTS SHOULD KIDS UNDER 12 GET LAWYERS? PAGE 13

WALK LIKE A WOMAN KINKY BOOTS COMES TO TOWN PAGE 29

JAZZ AND JULIA KEEFE

THE LIONEL HAMPTON FESTIVAL IS BACK! PAGE 25

FEBRUARY 23-MARCH 1, 2017 | VISIT INLANDERRESTAURANTWEEK.COM

INLANDER RESTAURANT WEEK

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THE LITTLE GUY PAGE 8

CUP OF JOE PAGE 31

SCARILY SATIRICAL PAGE 36

WHAT TO DO THIS WEEK PAGE 44

INLANDER SPOKANE • EASTERN WASHINGTON • NORTH IDAHO • INLANDER.COM 1227 WEST SUMMIT PARKWAY, SPOKANE, WA 99201 PHONE: 509-325-0634 | EMAIL: INFO@INLANDER.COM

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WESSI ABEBE I had a spicy pumpkin coffee at Starbucks when I was 21; that was my first time drinking coffee outside [of home]. I grew up making Ethiopian coffee with my family; we ground and boiled the beans ourselves for a very strong, small cup of coffee. What kind of coffee do you drink now? I always try what’s up on the chalkboard or something different.

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COMMENT | IDAHO

Facts, Not Fairy Tales

FAMILY LAW • Divorce • Spousal Maintenance / Alimony • Child Support Modifications • Parenting Plans

In Boise, state leaders are doing their best to prevent students from learning scientific facts

AUTO INJURY • CIVIL LITIGATION

BY MARY LOU REED Craig Mason

W. 1707 BROADWAY, SPOKANE, WA | 509443-3681

W

elcome back to another mind-boggling session of the Idaho Legislature. It’s been a year since I reported on the workings of that body. At that time, last session’s brand-new science standards had just been rejected and sent back for a rewrite. The Republican majority believed that the concepts of evolution and climate change are far too revolutionary for Idaho’s children’s to bear. One year later, the 2017 session doesn’t look any more promising for real science. On Feb. 9, the Idaho House Education Committee considered the revised science standards and deleted the section on climate change because “both sides of the story are not presented.” Alternative facts are quite in style these days, and Idaho has been ahead of the curve in promoting them. There are lots of alternative facts that are near and dear to us all. Santa Claus brings Christmas presents to good children; the Easter bunny lays eggs; the tooth fairy pays for lost teeth. There are many shades of gray. But science is the world of facts, not fairy tales. Young minds need to be taught to respect the distinction between truth and fiction.

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he acknowledged scientific truth is that the earth’s atmosphere is warming up every year and human activity is accelerating the change. Each year the numbers inch up, each year the temperature is warmer than the last, with 2016 being the warmest year in recorded history. While everything today seems to have a political slant, the recognition that the globe is warming should not be a political football. The consequences are already evident. It is a fact that the glaciers are melting. It is a fact that the seas are rising. It is a fact that storms are becoming more intense, and episodes of drought and flooding are on the increase. It is a fact that we humans, burning fossil fuels, are a major cause of this global warming. There isn’t another side to the story. Teachers should not be expected to shield students from reality. Teachers are there to open students’ minds. Even a first-grader can be taught that the earth needs proper caretaking, and that each of us can help by planting trees, by turning off the lights and by recycling piles of papers, cans and cardboard. Students need to understand the connection between energy use that puts more carbon into the air and the warming of the globe. Thirty-four states and the District of Columbia have completed climate action plans, detailing how each state can take steps to reduce its contribution to climate change. Idaho does not have a climate action plan. All the states

bordering Idaho, except Wyoming, have completed climate action plans. Idaho doesn’t even list climate change in the glossary of its Department of Environmental Quality website. Neighboring Washington, on the other hand, has had a climate change action plan in place since 2008, paving the way for a low-carbon future. Better Idaho (betteridaho.org) quotes a new member of the Idaho Legislature, Republican Sen. Dan Foreman, R-Moscow, who wrote this to a constituent: “I hope the legislature enacts legislation to eliminate this ridiculous nonsense about global warming and climate change from all our textbooks. The left-wing has created a new religion, and it’s called ‘the environment.’” Sen. Foreman doesn’t speak for the entire state of Idaho. The Idaho Conservation League has created a fund called My ID that will allow the organization to address “the planet’s greatest challenge” in two directions. One is to work to eliminate the causes of climate change within the state — principally burning fossil fuels. The other is to mitigate the effects of climate change on Idaho lakes, streams and human water use. Freshman Rep. Paul Amador, R-Coeur d’Alene, stepped out in the House Education Committee with a motion to pass new proscience standards as proposed by a committee of teachers, school administrators and interested members of the public. Meanwhile, House Assistant Minority Leader Ilana Rubel, D-Boise, was quoted in the Idaho Statesman: “Not only do we owe it to our children to teach them 21st century science, but we owe it to the farmers, foresters and citizens of Idaho to take this issue seriously and not bury our heads in the sand.”

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daho doesn’t have coastal shorelines to protect from rising waters, but it does have forests to protect from wildfires triggered by rising temperatures. Idaho has fertile soils and a healthy agricultural economy to protect from water shortages. Idaho, and the ribbon of states that roll down from North Dakota to Texas, have every reason to get on the green bandwagon and face the future. At this writing, there is still time for the Idaho Senate to attempt a last-minute save of the proposed K-12 science standards. The kids will be all right with the truth. Global warming is here to stay. There is no planet B. n


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CHILI FEED AND POTTERY SALE FUNDRAISER

At the Spokane Potters’ Guild Annual Chili Feed Fundraiser, pick out a handmade bowl, fill it with all the chili you can eat, and the take the bowl home. Also shop for other handmade pottery items. Sat, Feb. 25 from 11 am-3 pm. $12/adults; $5/ages 8 and under. Corbin Senior Center, 827 W. Cleveland. bit. ly/2kSc1GZ (532-8225)

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Fuse Washington has organized a town hall meeting for concerned constituents of Washington 5th District Rep. Cathy McMorris Rodgers. If the congresswoman declines an invitation to attend, testimony will be recorded and delivered to her office. Please register if you plan to go, so an appropriate venue can be secured. Tue, Feb. 28 from 6-8 pm. Free. Riverside Place, 1110 W. Riverside. Details at bit.ly/2lsV35B n Tell us about your event or other opportunities to get involved. Submit events at Inlander.com/getlisted or email getlisted@inlander.com.

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COMMENT | BUSINESS

CALEB WALSH ILLUSTRATION

Trust Busters Why strengthening antitrust policy is essential to our economic well-being BY MARIAH McKAY

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come from a tradition of independent business owners on both sides of my family. Grandpa Harvey quit working at a JC Penney in small-town Montana when it refused to honor the Depression-era tradition of selling goods to farmers on credit until their next harvest came in. He opened Bryan’s family-run department store across the street, which outcompeted what became JC Penney and proudly serves the community to this day. On the other side of the Rocky Mountains, Grandpa

Bob bootstrapped McKay Shows Carnival out of an early Spokane watch repair and novelty shop called “The Museum.” As watches became mass-produced, he opened Fun and Fancy, selling knickknacks to furnish school carnivals with prizes. With his mechanical genius for repairing old equipment and requests for games, rides and other amusements, he was able to acquire enough attractions to operate multiple carnival routes traveling throughout the Northwest. As I look back on my grandfathers’ ventures, it’s hard to ignore the profoundly different conditions under which our economy operates today. In the 1980s when I

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was born, independent retailers supplied about half of the goods Americans bought in stores; today’s census data shows that share has shrunk to about one-quarter. Across sectors, the Brookings Institution reports that “the number of business deaths now exceed business births for the first time in the 30-plus year history of our data.” By most measures, it is more difficult to start and run your own business today than it was just a few decades ago. What happened? While forces such as technological change and globalization have received a lot of attention, another underlying factor exerts additional downward pressure on American small business: the systemic exercise of anticompetitive market power by dominant megacorporations. Now that a plutocrat has seized the presidency, installing a corporate caste of millionaires and billionaires to oversee key functions of government, it is time to dust off and revisit American antitrust laws. For starters, meet the Robinson-Patman Act. Passed in 1936 with the explicit goal of preventing powerful interests from using their size to game markets and stomp out competition from LETTERS smaller businesses, Send comments to this clearly defined editor@inlander.com. legislation resisted reinterpretation for decades. In the ’80s, however, antitrust enforcement took a bipartisan turn for the worse. The Department of Justice and Federal Trade Commission abandoned enforcement of the law, favoring faulty criteria of “market efficiency” over fair market access when reviewing applications for mergers and acquisitions. The results have been devastating. For example, nearly 80 percent of local economic development dollars provided through the federal farm bill now benefit the top 10 percent of agricultural producers. State and federal tax laws further exacerbate competitive disadvantages for small businesses. The larger that big business becomes, the better able it is to defend its market position and buy additional preferential treatment. Small businesses are engines of innovation in our country. Their viability is an indicator of the degree of economic opportunity that exists in a society. Contrary to common assumptions, they are actually able to offer goods and services more efficiently because of their nimble size, not in spite of it. It is time to demand higher standards in antitrust enforcement to allow a larger variety of small businesses to flourish. The prosperity of our grandchildren depends on it. 

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COMMENT | FROM READERS

REAL NEWS hank you for great coverage of local party politics (“Obscene Gestures,”

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2/9/17). Wilson Criscione was very even-handed in giving both party leaders ample opportunity to express their viewpoint and respond to each other’s statements. I [prefer] this type of neutral but accurate reporting in news writing. This story was extremely well written also. Andrew Biviano makes me proud to be a Democrat. His responses to Stephanie Cates’ complaints were on point, and echoed my own frustration with politicians who avoid talking LETTERS about the issues that really matter, Send comments to and, in this case, bullheadedly persist editor@inlander.com. in dismissing citizens’ legitimate anger as “rudeness” and label a group of citizens with a common complaint as a “mob.” I met Biviano at an event last summer and was very impressed by his humanity, humility and openness. If these qualities get a person elected in this country, I am sure he will one day be a revered elder statesman. This story in the Inlander only made me even more impressed with his ability to stay the course with calm competence. This is a man who can lead this country with strength and honor, rather than lies and arrogance.

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SALYNN WILLIAMS: What the Trump supporters don’t recognize is the avalanche about to roll right over their nonsense. PATRICK SCHMIDT: What you snowflakes don’t realize it that in 2018 most of those up for reelection are liberals in states where President Trump won by a landslide… so actually you better get ready to have even less representation in government as the silent super majority can’t put up with your “accepting and tolerant “ liberal shenanigans any longer.

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JOHN SIMS: What’s funny is that Drumpf is the ultimate snowflake. He throws fits about SNL, a clothing store, and a play. The list could go on and on… MAHALA COLLINS: But I thought it was discrimination to boycott things based off someone’s father being who he is? Christians are forced to cater gay weddings but Starbucks can dictate who they want drinking their coffee, or stores can choose to stop selling a product? Doesn’t matter though, Ivanka’s sales on Amazon skyrocketed, Milo’s popularity skyrocketed as well as his sales thanks to the riot at Berkeley. 

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In Their Best Interest Why many neglected kids don’t have legal representation for critical decisions that could dictate their future BY WILSON CRISCIONE

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hen Paul Kerbs was called to the school office as a 7-year-old to be told he would no longer live with his parents, he couldn’t fully grasp the significance of that day. He didn’t know he would languish in foster care for the next decade. He didn’t know he would spend most of his childhood bouncing around different homes and schools. And he didn’t know that during that whole process, he would have no say in the decisions about his own life made in court. All he knew was that some grown-ups had decided that he, along with his brother and sister, had been living in an environment of neglect. But Kerbs says he never had a voice in dependency court proceedings in Spokane County, and was never represented by an attorney who could have helped protect his rights, and possibly help him find a permanent home faster. “I wasn’t sure what was going on,” he says. While a majority of states require that abused or neglected children have an attorney in dependency proceedings, Washington does not have such a law. Some Washington counties, like Spokane, automatically appoint counsel for children starting at age 12, but most have no local rule or policy to automatically grant kids an attorney. (Similarly, Idaho law mandates appointment of an attorney for children 12 and older unless it is not “practicable or appropriate,” in which case the child is appointed a Guardian Ad Litem who is then represented by an attorney.) Not having legal counsel can leave kids without a voice in the most critical conversations about their lives, say lawyers, children’s advocates and state lawmakers. Kerbs considers himself lucky. Connie Kerbs, his foster mom of several years, officially adopted him the day before his 18th birthday. Paul is now 27 and attending college in Idaho. Connie has been a 25-year foster parent, adopting 13 children. The vice president of the Foster Parent Association of Washington State, she calls Paul’s ...continued on next page

Connie Kerbs, a longtime former foster parent, with some of her children.

FEBRUARY 23, 2017 INLANDER 13


NEWS | COURTS

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“IN THEIR BEST INTEREST,” CONTINUED... success an “anomaly.” In her view, all kids should have an attorney representing them in dependency proceedings. She supports a bill in the state legislature, House Bill 1251, that would guarantee an attorney to every child over the age of 2 during those hearings. “These legal proceedings affect every part of children’s lives, and everybody in the room has an attorney but the kid who is at the center of the whole case,” says Rep. Noel Frame (D-Seattle), the bill’s lead sponsor. “We have a system more focused on parents than the kids themselves, and these kids are wards of the state. We have an obligation to them.” But some have balked at the price it would cost to guarantee all of these kids a right to an attorney. Volunteers called Court Appointed Special Advocates (CASAs) already represent what they determine to be the “best interests” of kids during court proceedings, and many CASAs see an attorney’s role as redundant. Yet attorneys argue that the “best interest” is not always the interest of the child, and that the children deserve a voice in court, too. The debate surrounds one question: In court, who should speak for these abused or neglected children?

Ressa, a Spokane County Superior Court Commissioner who has many of the same responsibilities of a judge, says that CASAs don’t even make it to those first hearings, even though state law says that children shall be appointed a CASA. As of mid-February, Ressa says there were 1,104 open child cases in Spokane County, a majority of which are kids under the age of 12 with no legal representation. Ressa says her personal stance is that both a CASA volunteer and an attorney should be there advocating for the kids. “I really do see those as very distinct roles,” Ressa says. Last year, the Access to Counsel Project at

“These legal proceedings affect every part of children’s lives, and everybody in the room has an attorney but the kid who is at the center of the whole case.”

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here are a few ways children can be removed from their home and placed in the foster care system. If a child is abused or neglected, then law enforcement or a hospital can put a hold on the child that would trigger a dependency proceeding. Or Child Protective Services can get a court order to take a child. Once one of those things happen, parents and children then have the right to a hearing within 72 hours. Parents will be told allegations, and decisions will be made about where the child or children will stay, what services they will receive, and the relationships they will maintain with the family. But in Spokane, children under 12 won’t have an attorney representing them. Michelle

the University of Washington School of Law tried to find how exactly how important it is to have both an attorney and CASAs. The researchers observed about 600 hearings in King, Snohomish and Pierce counties, finding that children had an 84 percent chance of having their opinion shared with the court with both a CASA and attorney advocating for them. In contrast, less than 20 percent of children had their opinion shared with only a CASA, and just 6 percent of children did with neither an advocate or attorney. The report’s author, Alicia LeVezu with the UW School of Law’s children and youth advocacy clinic, says that CASAs are important, but they may not always know when legal rights are at stake. She says it’s important to have the mix of someone, like a CASA, telling the court what they personally think is best, along with the attorney, who can act as a vehicle for what kids say. Attorneys can file motions in court, and CASAs can’t. That can make a huge difference in helping kids, she says. She calls the variance in county laws throughout the state “justice by jurisdiction.” Katie Maucione, a Spokane County public defender who takes on cases once a child turns 12, says what an attorney can bring to a depen-

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dency case is important, and different, from a court-appointed advocate. Importantly, an attorney is on the child’s side “no matter what,” Maucione says, and attorney-client privilege can make them more open to discussing things. Ressa says the best CASAs will tell her when a child wants something different than what the volunteer feels is in the best interest of the child. But they are not lawyers. “There is a reason why people go to law school and learn the process and learn the rules,” Ressa says.

N

ot everyone thinks attorneys are necessary for children. Some say they could complicate cases more than needed. Keith Smith, a CASA volunteer in Snohomish County, recently testified in a committee hearing against the bill to give all children counsel. He said he visits each child and speaks with them, coordinates with daycare providers, and reviews family and health care records. He said he asks all of his clients if they understand what a court is, what a judge is, and what they want to tell the judge. “I think [adding an attorney] would create one more person who’s going to do what I already do,” he says. “I would rather see funds to increased services for parents, and help reduce caseload. Not create new positions.” The cost would be steep to hire the lawyers needed to guarantee all children the right to counsel in dependency court proceedings. Maucione is the only public defender in the county handling these cases for children 12 and older. But she says her clients LETTERS are already underrepresented, Send comments to because her caseload of 121 is editor@inlander.com. double what the American Bar Association recommends she should have: 60. Hiring the attorneys needed to handle the nearly 900 open cases with children who don’t have legal representation? That could require more than a dozen new attorneys. “I would fully support the idea of kids of all ages having attorneys,” Maucione says. “As long as it’s not me.” Connie Kerbs, who has seen firsthand how the legal system has impacted dozens of children in foster care, says both CASAs and attorneys play important roles, and stresses that providing money for attorneys while eliminating CASAs should not be the answer. Attorneys, for example, may not be able to see what kind of therapy a 2-year-old child needs. But a special advocate may not understand the legal rights of children that would prevent them from bouncing around eight different homes in a year. “There’s this huge faction of foster care kids who are not able to request what they need most; they’re not able to self-advocate,” Connie Kerbs says. “Those are the kids we’re hoping to address now: The voiceless kids.”  wilsonc@inlander.com

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FEBRUARY 23, 2017 INLANDER 15


NEWS | DIGEST

On Inlander.com MORE INLANDER NEWS EVERY DAY

Talib Baghdadi, a refugee from Iraq, kisses his 10-year-old grandson Ibrahim Samir.

YOUNG KWAK PHOTO

IMMIGRATION Last week’s issue told the story of the 11 Iraqi men, women and children — all of them REFUGEES — who came through the Spokane International Airport on Feb. 11, after a Washington state court challenge put President Donald Trump’s executive order regarding immigration on hold. But it’s one thing to read about Hamid Nahi reuniting with his little brother Assad Al-Sawaedi, or refugee Montaha Jawad hugging her 11-year-old grandson Ali Samir tightly. It’s another to see the tears and the kisses and the joy firsthand. Check out more than 30 pictures from three Iraq families reuniting with loved ones on Inlander.com. (DANIEL WALTERS)

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POLITICS No, the FIRE CODE wasn’t the primary reason that the number of protesters bringing postcards to U.S. Rep. Cathy McMorris Rodgers’ office on Feb. 1 were restricted to only a few at a time. Spokane Fire Marshal Michael Miller explained to the Inlander that, while the small public waiting area in McMorris Rodgers’ office was restricted to only two people at a time, other spaces in the office, such as the conference room, could have been used to allow more protesters to wait or meet with McMorris Rodgers’ staff at the same time. “We also discussed arrangements for allowing more people to wait in your office, which you declined to implement,” Miller wrote in a Feb. 14 letter to McMorris Rodgers. Her spokeswoman Molly Drenkard says that the decision to meet with protesters individually, instead of in a large group, was made to better answer constituents’ individual concerns. (DANIEL WALTERS)

COURTS A man who had two toenails pulled off with a pair of pliers and three fingers severed with an axe by gang members says that the Washington State Department of Corrections is PARTIALLY RESPONSIBLE because the terms of his probation prevented him from protecting himself. In a decision that raises a question never before considered in Washington courts — one that hinges on a single word — the Washington State Court of Appeals disagreed. In a partial dissent, Judge George Fearing (pictured) focused on the majority’s interpretation of whether a plural noun should also be interpreted in the singular, legally speaking. That distinction, Fearing argues, could mean that a jury should hear the case. Check out the blog for the full story. (MITCH RYALS)


NEWS | BRIEFS

‘Right Side of History’ The Washington Supreme Court rules against Arlene’s Flowers; plus, two dogs call it a day FLOWERS FOR EVERYONE

A Richland, Washington, florist violated the state’s anti-discrimination law when she refused to provide floral arrangements for a SAME-SEX WEDDING, the Washington State Supreme Court ruled last week. Barronelle Stutzman, the owner of Arlene’s Flowers, argued that providing the flowers for a same-sex wedding goes against her religious beliefs, and requiring her to do so violates her First Amendment rights. She also asserted that there were other florists in the area who were willing to do the arrangements, and therefore her refusal was harmless. Supreme Court Justice Sheryl Gordon McCloud writes in a unanimous decision: “We emphatically reject this argument. We agree with [the plaintiffs] that ‘this case is no more about access to flowers than civil rights cases in the 1960s were about access to sandwiches.’ … As every other court to address the question has concluded, public accommodations laws do not simply guarantee access to goods or services. Instead, they serve a broader societal purpose: eradicating barriers to the equal treatment of all citizens in the commercial marketplace. Were we to carve out a patchwork of exceptions for ostensibly justified discrimination, that purpose would be fatally undermined.” In 2013, Stutzman refused to provide wedding flowers for a longtime friend and customer, Robert Ingersoll. The Washington State Attorney General and the American Civil Liberties Union of Washington sued Stutzman, and a Benton County Superior Court judge ruled in their favor in 2015. The case gained national attention, highlighting the conflict between equal treatment under the law and the right to freedom of speech and religion. Stutzman, who called the state Supreme Court ruling “terrifying,” intends to appeal the decision to the U.S. Supreme Court. “We’re thrilled that the Washington Supreme Court has ruled in our favor,” Ingersoll and his husband, Curt Freed, said in a statement. “The court affirmed that we are on the right side of the law and the right side of history.” (MITCH RYALS)

DOG DAYS

Two of Spokane’s finest are set to retire March 1 and go live the rest of their days with their partners’ families. Spokane County Sheriff dogs Jet and Laslo, with 12 years of service between them, will soon turn in their uniforms, and with permission from the Spokane County Commission, live with their handlers. The German Shepherds have seen plenty of action in their years on the force’s K-9 UNIT, and have left their mark on the nearly 40-year-old program. Laslo, 7, and handler Cpl. Jeff Thurman have worked together for four years, often nabbing suspects on the busy night shift. “They have been extremely active as far as being out working nights and searching, apprehending, and assisting with the apprehension of [suspects],” says Deputy Mark Gregory, Sheriff’s Office spokesman. Jet, 9, and handler Deputy Bob Bond have worked together for eight years, often helping train the rest of the team, and will soon enjoy more free time together as Bond also plans to retire. “K-9s are an extremely valuable resource to the patrol division and the community,” Gregory says. “They enable us to be able to find some of these suspects that run while keeping the deputies safe.” (SAMANTHA WOHLFEIL)

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FEBRUARY 23, 2017 INLANDER 17


NEWS | STREETS

Citizen complaints about snowplowing continued to pour in after Street Director Mark Serbousek was let go on Feb. 2.

Frozen Out

In the middle of a chaotic winter, the city of Spokane ousted its veteran street director, but won’t give an explanation to the city council BY DANIEL WALTERS

O

n Jan. 9, during the worst winter of his term as mayor, David Condon stood beside Street Director Mark Serbousek, announcing yet another Stage 2 snow event. It would be the last time. Less than a month later, Serbousek was ousted from the position he’d held for a decade. The city has refused to say why. While it eventually confirmed that Serbousek and his former second-in-command, Andy Schenk, would remain with the city as principal engineers, it has refused to describe their new roles. “This is a personnel matter,” the city’s written statement reads, “and the City has no further comment.” This is not the first time that unanswered questions have swirled around the Condon administration’s decision to remove a high-level director from his position. In 2014, the city suddenly booted Scott Chesney from his job as planning director. In 2015, the city forced the resignation of police Chief Frank Straub. But this time, if anything, the city has been more tight-lipped. Unlike with Chesney, no press release was issued announcing the change. Unlike with Straub, no mayoral press conference was held. In the cases of Chesney and Straub, the Condon administration gave the city council more information about the decisions in a private executive session. But here, the council has been stonewalled by the same mantra chanted at the public. “It was really described to me as a personnel matter, and they weren’t going to talk about it,” says City Council President Ben Stuckart. Serbousek asked him why he’d been pushed out of the position, Stuckart says, but he didn’t have an answer. The most recent performance review for Serbousek turned up by public records is two years old. “At this time I only have one comment to make,” Serbousek writes in response to the Inlander. “I am proud of my team and our efforts to maintain safe and efficient transportation, while working to minimize citizen inconvenience especially during challenging snow years.”

SNOW FALL

Across multiple mayoral administrations, Serbousek served as both head of the street department and its chief defender. He’s been there as plow drivers have been cursed out, flipped off and had guns waved at them. Each time, Serbousek has been the one explaining to a frustrated public the inherent challenges of

18 INLANDER FEBRUARY 23, 2017

YOUNG KWAK PHOTO

filling in potholes and plowing Spokane. But this winter, marked by blizzards, cold snaps and freezing rain, has been particularly difficult. Phone calls flooded into the city’s customer service line. Before Serbousek was ousted, the line logged more than 140 complaints this winter about the city’s snow-plowing response, though some were repeat calls from the same residents. There were complaints about snowplow drivers damaging cars, shoving snow onto sidewalks, throwing chunks of ice, skipping streets and plowing the wrong side of the street. In particular, residents were outraged over the massive snow berms that plows dumped in front of residential driveways. “A woman I talked to was a single mom, who had to leave her baby inside so she could clear her berm outside,” Stuckart says. “She was literally crying.” Businesses also have been upset. Downtown Spokane Partnership director Mark Richard says that the city, in early January, had been slow to start the intensive plowing process. DSP couldn’t find any information on the city’s website regarding when downtown would be plowed. When DSP finally was given the schedule, the plows arrived a day late, initially leaving big berms in the middle of roads. “That was one day, so what’s the big deal? But when you think it about it from a business standpoint, it is a big deal,” says Richard. “It’s a livelihood deal.” Mark Sterk, who handles safety and transportation for Spokane Public Schools, says that the school district was frustrated as well. Major routes to schools weren’t being Mark Serbousek plowed, and buses were getting stuck. “We’ve got 45,000 people moving in and out of our schools every day,” Sterk says. “It really breaks down when we can’t get buses and cars there getting kids to school.” But when Sterk’s staff reached out to the street department, the district was simply told that the schools weren’t on the priority list. District superintendent Shelley Redinger texted the mayor personally to ask for help. In the following weeks — before the leadership change — the city’s snow response and communication improved, both Sterk and Richard say. By the time Serbousek defended the street department’s performance — explaining the challenges posed by weather conditions, equipment, and residents who refused to move their cars — at the Jan. 23 Public Works Committee meeting, the response from city council members was largely appreciation. “I was really impressed with the response,” Councilman Breean Beggs said at the meeting. “The best ideas that came to me, you guys have already been doing these.” The next week, Public Works & Utilities Division Director Scott Simmons removed Serbousek from his job.

THE PUBLIC’S BUSINESS

For the record, Condon says that the public has a right to know how well a city department is doing.


“The performance of a department?” Condon says. “Sure! You see the performance measures, and that’s why we get feedback on streets and talk to the public about how we’re doing it.” Going into this snow season, official performance measures for the street department have been largely trending negative. Though the number of severe potholes being reported had decreased, the percentage of those potholes filled within two days of being reported has fallen significantly. Condon identifies a number of different ways the city street department could improve, including involving the community in street designs, minimizing disruption during construction, and improving communication with the public. But when the Inlander presses him to get more specific about the recent street department performance, city spokesman Brian Coddington leaps in to cut off the line of questioning, insisting that the mayor was only speaking generally. “If your question is about Mark Serbousek,” Coddington says, “the statement is the statement.”

“Unfortunate that we cannot be more respectful of personnel matters.” The city has even become more stingy with public records. In 2014, Condon sent a letter to Chesney, the ousted planning director, explaining that public records requests would “require the disclosure of your … performance reviews.” This time, the city has refused to release Serbousek’s performance reviews for 2013 and 2015, arguing that public records law exempts them from doing so. The city did not explain why the standards for the planning director and the street department were different. A number of Inlander interview requests were rejected. A request to interview Gary Kaesemeyer, the new interim street department director? Denied. A request to interview Simmons about the direction of the street department? Denied, with the suggestion from Simmons that the Inlander “check back on Street Department changes in about six months.” “Unfortunate that we cannot be more respectful of personnel matters,” Simmons said in a text message to a city spokeswoman after a flurry of press inquiries from local TV stations. For Stuckart, the new leadership is a chance to re-examine a department that, he feels, has sometimes seemed to resist innovation. He suggests that the city consider a number of questions. Should the city spend more to plow the city faster? Should it upgrade snowplows with devices that allow drivers to avoid plowing in driveways? Should it change the mix it uses to plug potholes? “I hope we can take it as an opportunity,” Stuckart says. In the past, he’s often been out in front, slamming the Condon administration for keeping information from the public. Here, he’s more sympathetic to the tough spot that Condon’s in. “The mayor gets stuck in a no-win position,” Stuckart says. When the mayor refuses to say why somebody was let go, he’s hammered for not being transparent. When the mayor does say what happened, he risks getting targeted with a lawsuit that costs a fortune to defend. “I assume they’re being overly cautious on a personnel issue because they got sued with Straub,” Stuckart says. A year and a half later, the former police chief’s lawsuit against the city is ongoing, with an appeal awaiting the Ninth Circuit. The complaint hinges on the letters from police leadership critiquing Straub’s performance that Condon distributed at the press conference announcing the police chief’s resignation. Still, even Councilman Mike Fagan, who has generally defended the mayor’s personnel decisions, suggests that he may push for more information. “I’m not going to let this thing hang out there for a month,” Fagan says. “I could stand there all day long and say, ‘It’s a personnel matter and I’m not going to comment.’ I’d much rather be open and transparent.” n danielw@inlander.com

FEBRUARY 23, 2017 INLANDER 19


NEWS | CRIMINAL JUSTICE

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Crime and (Types of) Punishment A homeless drug user will sit in jail for 270 days. His cases show how the two low-level courts in Spokane address homelessness and addiction very differently BY MITCH RYALS

H

omeless and high on drugs, Chance Bunting often finds himself in handcuffs. At 21, Bunting has cycled through the Spokane County Jail numerous times for minor, “quality of life” crimes. Some of his cases are filtered through the city of Spokane’s Community Court, which places a heavy emphasis on pushing people toward services — such as housing, substance abuse treatment, even help getting an ID — rather than incarceration. At the same time, one case is filtered through Spokane County District Court, which does not have a specialized drug court, and where jail time is often the fallback. Bunting’s situation represents a microcosm of the disparate treatment of some low-level crimes between the two courts. As one tries to connect him with housing and treatment, and embraces failure as a part of the process, the other sentences him to 270 days in jail. “The municipal program has the extra abilities to address not just the symptoms of the problem, but the problem itself,” says Spokane County Public Defender Steve Clark, who represented Bunting on the District Court charge. “I think the Municipal [Community] Court is taking the right approach here to address not just the outcroppings, but the root issue of what’s going on.” At an average of $130 per day per inmate, locking Bunting behind bars will cost taxpayers about $35,000. But local attorneys talk of a potential solution. Collaborations between the two jurisdictions and an approach known as “integrated justice” would consider a person more holistically, rather than by individual charges.

A

t 13, Chance Bunting leaves home. He recalls his dad giving him a choice: Stay in school and follow the rules, or beat it. From that point until his 18th birthday, Bunting says, he stays at Crosswalk, a teen homeless shelter downtown. For a while, it’s great. He does what he wants. He camps by the river, parties, tries drugs and flirts with girls, he says. He becomes one of the downtown kids, and earns a nickname: Stone. A friend, Crystiauna McLallen, describes him as a “good kid,” a happy stoner who mostly keeps to himself. But the excitement soon fades. At 18, he’s no longer allowed to stay at Crosswalk, and going home isn’t an option. Being homeless takes its toll.

“Think about your house when you leave it. I don’t have that anymore,” he says in an interview from jail. He pauses. “I guess I got this one alley that I like. That’s where I sleep. It’s right downtown.” Bunting’s most recent troubles start last March. At around 1 am, he’s digging through a dumpster in Browne’s Addition when a Spokane police officer approaches. Bunting matches the vague description of a man who’d been standing on the front porch of a nearby house — dark clothes, baseball cap, about 20 years old. The residents thought the man was holding a weapon and called police, according to the officer’s report. Bunting does not have any weapons, but “appeared to be under the influence of drugs,” Officer Trevor Winters writes in his report. “He was having a hard time concentrating and could not stand still.” Bunting is arrested on a misdemeanor warrant, and the officer finds a small baggie of meth in his pocket. He’s booked for the warrant and drug possession on March 5, 2016. Eleven days later, Bunting is caught stealing $16 worth of food from Rosauers. The theft charge, along with previous trespassing charges, go to the city’s Community Court. The drug charge is directed to Spokane County District Court. From April through June, Bunting shows up at Community Court, says Spokane City Public Defender Kathy Knox. “With addiction, they’ll come and do the right thing for a while and then fall off the wagon again,” Knox says, speaking generally. “No one comes into any of our courts saying they want treatment, it’s rare. So we talk to the person, and we did that here, but he went off the rails.” But in District Court — a system that was described in a 2013 report on Spokane’s criminal justice system as “unwilling to embrace plainly needed reform” and lacking cohesion — Bunting misses almost all of his court dates. His cases linger in the two courts for the next 10 months, and he is rearrested at least eight times, according to public documents. In police reports, officers justify contacting Bunting because he is a “known warrant subject” or because he’s trespassing in places such as an “alley between Lincoln and Monroe” or Second Avenue and Madison Street, which is right next to the homeless shelter and drop-in center where he likes to eat.


“As people burn bridges, resources become more and more limited, and desperation becomes the norm,” says Jeremy Clark, a volunteer director at the Cup of Cool Water drop-in center downtown that Bunting frequents. Clark, speaking generally of some of the young people who visit the drop-in center, adds that “Typically someone who is thinking that way is using meth or heroin more heavily. Those drugs trap you, and once you’re in that pattern, some behaviors become so volatile that it becomes unmanageable.” In January, Bunting is sentenced by a District Court judge to 270 days in jail for the drug charge, despite the prosecutor’s recommendation of just 45 days. In an interview later, Bunting is still unsure of the status of some of his charges, and isn’t even aware they’re being handled by two different courts.

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B

unting’s problem is not uncommon. Spokane City Prosecutor Justin Bingham says that about five or six people per day have cases pending throughout multiple jurisdictions in Spokane. Each case has its own court date, and each is in a separate location with a different judge and prosecutor and potentially, a different defense attorney. Knox, the city public defender, suggests an agreement between the city and county prosecutors to better coordinate certain cases between the two jurisdictions. To send cases from District Court to the city’s Community Court on an individual basis is “not impossible, but it would have taken a lot of work,” Bingham says. A more efficient solution could be an “integrated justice” team of prosecutors, defense attorneys and a judge who would handle cases spanning multiple courts. Currently, a theoretical integrated justice team is being discussed as a reform for initial court hearings in Spokane. “None of the issues are easy, and there’s probably no approach that works for everyone,” Knox says. “But that’s what Community Court tries to do, fashion a resolution around what the individual person needs. Regular court just doesn’t have time to do that.” But, she adds, referring to Bunting, “When they started hammering him with longer sentences, the less opportunity we have to do treatment in the community.”

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unting doesn’t blame his dad, or anyone else for that matter. “I put myself in this situation,” he says. “And I took responsibility for my life.” He talks of going door to door and offering to do yard work for money. He didn’t finish high school, and worries that it’s too late now. He thinks maybe he’ll go into Job Corps, an educational and vocational training program, when he gets out. He’d like to learn welding, he says. The District Court judge suggested that he take drug and alcohol treatment classes while he’s locked up. It’s been a couple of weeks, and so far he hasn’t. He has no idea what he’ll do or where he’ll go when he gets out. He worries about where he’ll find food. “My mind is lost and confused, man,” he says, hopelessly. “Like, I don’t know, just looking for the next cigarette I can hit, just so I can be doing something. It’s kinda sad, but… ” His voice trails off.  mitchr@inlander.com

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FEBRUARY 23, 2017 INLANDER 21


NEWS | DRUGS

Dinner/Dancing • Wine & Beer Tasting • Silent & Live Auction

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Access Granted How the Spokane Regional Health District is continuing its fight against opioid addiction BY SAMANTHA WOHLFEIL

A

s people wait for their name to be called from a 150-, sometimes 200-person-deep waiting list to get into Spokane’s Opioid Treatment Program, they continue using drugs, and often struggle to keep their lives together, says Matt Layton. “Whether it’s pills or heroin, that means that they’re committing crimes, and going to emergency departments, and often they’re homeless,” Layton says. Layton is the medical director of the treat-

ment program, which provides medication-assisted treatment to hundreds of addicts in Spokane. Since he started at the Spokane Regional Health District 2½ years ago, Layton says the program has seen a more than 30 percent increase in the number of people it sees. “We’ve gone in a stepwise manner as the epidemic has played out,” he says. “We’ve created more slots, filled those, had a waiting list, created more slots, filled those, and so on.” The number of heroin-related deaths here

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tion, they get their children back while they’re in treatment.” However, the increase in space, approved by county commissioners in January, may only just take care of those on the current waiting list, which has been around 150 people long, he says. As of Tuesday, the clinic had 845 people, with 104 self-payers and 31 veterans. The rest were under Medicaid, says Julie Albright, administrator of treatment services. The clinic can bring up to 1,000 people on, Albright says. At the pace things are going, it could hit that figure in the next year. To expand beyond that cap, state law requires the clinic go to the county and prove there is a need to expand.

Running Start

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A nurse at the Spokane Regional Health District dispenses methadone to a patient. SARAH PHILP PHOTO tripled from 2014 to 2015 (up to 22 from 7), and deaths related to other opioids were also up significantly, according to data from the Spokane County Medical Examiner and Washington State Department of Health. In continuing to push back against the increase in opioid abuse and overdose deaths, Spokane County recently approved funding to serve another 142 Medicaid patients through the program. The increase will allow the district to provide a total of 740 Medicaid patients with methadone or buprenorphine as part of treatment designed to help them stay off of heroin and other opioids, so they can get their life back on track. Methadone and buprenorphine are synthetic opiates that help prevent or reduce the usual symptoms of withdrawal and cravings experienced after quitting heroin and other opioids. “Once we get ’em into treatment, it’s not just about medication, it’s also about individual and group counseling, and accountability,” Layton says. “What we see is they often get jobs, educa-

Nearly 1,100 people died of drug overdoses in Washington in 2015, making ours the only state west of the Mississippi, other than Louisiana, to see a significant increase in drug overdose deaths from the year before, according to the Centers for Disease Control and Prevention. Nineteen states saw a significant increase in overdose deaths that year. Nationally, about 63 percent of overdose deaths involved opioids in 2015, and in Washington that rate held true with more than 700 opioid-related deaths. Layton says that similar to national trends, he estimates about one-third of people in the clinic were heroin users, while the other two-thirds were on prescription pain pills. Many have used a combination of the two. In addition to helping ease the transition off drugs and prevent overdoses, which are most common after ONLINE someone has To learn more about the lowered their Spokane Opioid Treatment tolerance and Program, call 324-1420 or visit goes back srhd.org/services/opioid.asp. to using, the program also eases the burden of opioid-related hospitalizations and arrests. Among patients who were part of the Opioid Treatment Program for six months to a year, emergency-room visits dropped from 80 percent to 9 percent and illicit drug use decreased from 100 percent (everyone in the program was a user of some sort) to 20 percent, according to OTP figures.  samanthaw@inlander.com

Information Night High school sophomores, juniors and their families are invited.

Wednesday, March 15, 2017 | 6:30 p.m. Patterson Hall Room 126, EWU Campus, Cheney Free parking after 5 p.m. Running Start provides an opportunity for academically motivated and qualified students in Washington’s public high schools to enroll in courses for free at Eastern Washington University. The program is available to high school juniors and seniors as they work towards fulfilling high school graduation requirements and general university requirements. For more information contact: EWU Running Start Office 509.359.6155 runningstart@ewu.edu | highschool.ewu.edu Look for us on Facebook, Twitter and Snapchat

Running Start

FEBRUARY 23, 2017 INLANDER 23


Va Piano at the Historic Davenport Hotel 10 S. Post Street | Spokane | 509-838-0236 Open Thurs. – Sat. 1:00 p.m. – 7:00 p.m. Sun. 11:00 a.m. – 4:00 p.m. Closed on Mon., Tues. and Wed.

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Julia Keefe, on the Lionel Hampton Jazz Festival: “It inspired me to pursue jazz as a solo vocalist.”

JAZZ

A Sort of Homecoming Julia Keefe’s path to this year’s Lionel Hampton Jazz Festival headlining stage started as a Spokane middle-schooler BY DAN NAILEN

J

ulia Keefe admits to being a “jazz nerd” from an early age, listening as a toddler and falling in love with Billie Holiday, “which is weird for a 4-year-old to love.” Even so, that sound stuck with her as she sang her way through childhood, and she joined the jazz choir at Spokane’s St. George’s ...continued on next page

FEBRUARY 23, 2017 INLANDER 25


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Catch trumpeter Claudio Roditi at 7:30 pm on Thursday.

“A SORT OF HOMECOMING,” CONTINUED... School. The choir made its way to the Lionel Hampton Jazz Festival at the University of Idaho, a trip with serious long-term repercussions for Keefe, now a renowned vocalist who’s performed in Paris, New York and elsewhere. “I remember us all driving down there and showing up on a college campus, which of course as a seventh-grader is just the coolest, and being surrounded by like-minded students and their educators,” Keefe says. “Seeing all the other students, everybody wearing their jazz choir uniforms and looking really cool in their slacks and stuff. “There are so many groups and so many vocalists and so many [instrumental] soloists there that you just sort of marinate in all of this jazz. You hear all these different styles and different approaches to the genre. It really is just an immersion opportunity for students all over the Northwest.” It’s an opportunity that Keefe grabbed onto tenaciously, especially once she discovered there were solo vocal competitions in addition to the choir showdowns. In eighth grade, she competed solo with little preparation and had what she calls “sort of a humbling experience, but not an experience that deterred me in any way.” Quite the contrary. Through the festival she learned about jazz summer camps and started going to them religiously, honing the songs she would use to compete each year at the festival she refers to simply by its namesake. She competed every year through high school, finally winning as a senior in the Alto Division. That was 10 years ago. This year, Keefe returns to the Lionel Hampton stage as one of the featured artists in Saturday night’s grand finale concert, singing with the Lionel Hampton Big Band. “It’s really cool to look back over the evolution of myself through Lionel Hampton,” says Keefe, who now teaching music at Gonzaga. “It inspired me to pursue jazz as a solo vocalist. Without it, I’d probably be a lawyer or something.”

T

he festival has had a similar effect, if not necessarily the same professional results, for thousands of students in its 50 years. The three-day event will

THE THREE EVENING CONCERTS Thu, Feb. 23, 7:30 pm

Topping the bill is René Marie, whose most recent recording Sound of Red landed her a 2017 Grammy nomination for Best Jazz Vocal Album. Also Thursday, Brazilian trumpet master Claudio Roditi will perform with students from the University of Idaho’s Lionel Hampton School of Music’s jazz choirs and bands. Fri, Feb. 24, 7:30 pm The night features a celebration of Lionel Hampton’s years spent playing with Benny Goodman. First up, clarinetist Felix Peikli and vibraphonist Joe Doubleday will perform a piece in the 1930s style of the Benny Goodman Quartet. Clarinetist Anat Cohen and vibraphonist Stefon Harris will then tackle the same piece of music, but in a contemporary jazz style. New York Voices closes down the night with their intricate harmonies. Sat, Feb. 25, 7:30 pm The Lionel Hampton Jazz Festival Big Band gets things started, and they’ll be joined by vibraphonist Jason Marsalis and vocalist Julia Keefe, a Spokane resident who was a student participant and contest winner at the festival a decade ago. Closing it down in style is Grammywinning bassist Esperanza Spalding, a woman who blends jazz and funk, pop and classical into a sound uniquely her own. — DAN NAILEN


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Vibraphonist Jason Marsalis performs with Julia Keefe on Saturday. host 400 student performances and about 100 workshops, clinics and concerts on the UI campus, which will host about 4,200 students from 133 different schools in the Northwest this year. In its 50 years, the Lionel Hampton festival has hosted a number of huge names in jazz, including Ella Fitzgerald, Dizzy Gillespie and Sarah Vaughn, for concerts and workshops. This year’s festivities include evening shows featuring Grammy-winning bass master Esperanza Spalding as well as New York Voices and René Marie. Keefe recalls the evening concerts as some of the highlights of her experiences as a student at the festival. “Seeing all these amazing vocalists and instrumentalists up there, just doing what they do best and having the best time ever” really left an impression, Keefe says. “I was like, ‘Wow, someday, I hope I can do that.’”

“There are so many groups and so many vocalists... that you just sort of marinate in all of this jazz.” Those concerts, and interacting with musicians — the beginners like her, and the visiting professionals sharing their experience — gave Keefe the direction that led her to graduating with honors from the University of Miami’s Frost School of Music, and later singing on the National Mall in Washington, D.C., at the National Museum of the American Indian (Keefe is a Nez Perce tribal member) as part of the Smithsonian’s National Jazz Appreciation Month. None of that, she says, would have been possible without that first trip to this festival. “It inspired me,” Keefe says. “It wasn’t some far-fetched dream at Lionel Hampton. It was something that was attainable if you worked hard enough. It can happen.”  Lionel Hampton Jazz Festival • Thu, Feb. 23-Sat, Feb. 25 • $22-$45 per session/$15-$25 students • ASUI-Kibbie Activity Center • 711 S. Rayburn St. • uidaho.edu/class/jazzfest • 208885-5900

509-535-1111 | 1727 E Sprague Ave, Spokane WA Monday - Saturday 10am - 5pm www.TinRoofFurniture.com FEBRUARY 23, 2017 INLANDER 27


CULTURE | VISUAL ARTS

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Paving the Way

Gonzaga’s first women’s residence hall was built in 1954.

GONZAGA UNIVERSITY ARCHIVES PHOTO

Pull down then out

Women weren’t admitted at Gonzaga until 1948; a new on-campus exhibit shows how they shaped its culture for modern times BY CHEY SCOTT

L

ife at Gonzaga University nearly 70 years ago was, naturally, quite different than today’s daily hustle across the scenic urban campus. Yet until nearly halfway through the 20th century — and more than 60 years after Gonzaga’s founding in 1887 — something very obvious was missing: women. The Jesuit college didn’t fully integrate as a co-ed facility until 1948, becoming one of just a handful of Catholic institutions in the U.S. to do so at the time. Campus Pioneers, a new exhibit curated by sophomore student Ellen Schuster, takes a look back at the first women undergrads to study at GU, and the roads they paved for women like Schuster to follow. While seemingly a straightforward decision, integrating women into the formerly male-only college (prior to 1948, women had been allowed to study nursing and education, or to take summer courses) presented more challenges than we would now expect, under modern cultural norms that value inclusion and equality. “It was a big adjustment for the [male] students already here. They didn’t know how to interact with female students who enrolled,” says Schuster, a history minor. “You’d find a lot in the student publications — it was not necessarily hostility, but tension from male students thinking the women didn’t belong. And the women didn’t feel accepted.” The exhibit also underscores one of the university’s main reasons for opening its classrooms to women: allowing its male students to find nice Catholic women to marry.

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Besides facing scrutiny from their male counterparts, campus life for Gonzaga’s first women students was challenging in other ways. At first, women could only attend if they were able to live in Spokane with family, as the first women’s residence hall wasn’t constructed until 1954. That first year, only 22 women enrolled, putting the male-to-female ratio at 75:1. Yet these early women persisted, forming their own social, service-oriented and athletic clubs and groups. In those first 25 years, women also began adding their numbers to Gonzaga’s faculty. Special collections librarian Stephanie Plowman, who assisted Schuster in creating the exhibit, says the photographs, newspaper clippings and other ephemera on display offer an interesting snapshot from an era that feels foreign to current college students, and not just those at Gonzaga. “When we think of today’s higher ed and where we’re going and what we’re doing here, it really was something for these women to come in and be challenged by the men and the faculty,” Plowman says. “I think it’s good for people to see what it was like for these campus pioneers.” n Campus Pioneers: The First 25 Years of Women at Gonzaga • Through May; open Mon-Fri, 9 am-9 pm and Sat-Sun, 10 am-6 pm • Free and open to the public • Gonzaga Foley Center Library • 502 E. Boone • View the exhibit online at researchguides.gonzaga.edu/coeducation • 313-5931

28 INLANDER FEBRUARY 23, 2017

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INLANDER RESTAURANT WEEK GUIDE

W S E W E O T H

IT IS! SPOKANE • COEUR D’ALENE

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FEBRUARY 23-MARCH 4, 2017


3: Coeur d’Alene Resort || IRW Guide page 2 - Dockside ad: Rest. Week: IRW Page 2: EW

2 INLANDER RESTAURANT WEEK 2017


WELCOME

TO INLANDER RESTAURANT WEEK, 2017 Thursday, February 23 to Saturday, March 4

It’s now been five years since the Inlander and Visit Spokane took a look around our culinary scene and decided that the food made here, and the people making it, needed to be spotlighted. Thus, Inlander Restaurant Week was born as a chance to showcase our region’s booming restaurant industry, and also bring the dining masses out of their homes and into restaurants at a time of year when the dining industry is typically slower than usual. The event began with 53 restaurants around Spokane, but has since grown to feature 101 eateries not just in the city, but throughout Coeur d’Alene and beyond. This year, 24 restaurants from North Idaho are participating in the event — a significant jump from previous years. Inlander Restaurant Week also delivers a significant economic boost to the region. Not only do restaurants benefit from the flood of diners who come in to taste the creative, fixed-price (see “Prix Fixe” below) menus of original items, but the event also brings people from out of town to stay at hotels, attend concerts, plays and sporting events and visit other local businesses. Although hard numbers for Inlander Restaurant Week haven’t yet been

tracked, a similar but smaller (85 eateries) restaurant week in California’s Sonoma County generated an economic impact of just over $3 million. Visit Spokane CEO and president Cheryl Kilday says that the event, having grown significantly, has become not just a treat for locals looking to taste their way around their hometown, but also a way to show the world that the Inland Northwest’s growing restaurant industry is something to pay attention to. “The success and continued growth of Inlander Restaurant Week confirm to us that our region is a culinary destination for visitors and locals alike,” she says. Before you head out to enjoy this delicious slice of the calendar, we’ve compiled everything you need to know about Inlander Restaurant Week right here. We give you some insight from a few of our hottest chefs, a list of events to check out after you’ve eaten and some highlights from the menus — as well as the menus themselves, of course. Once you’ve taken that all in, head out and grab a table somewhere. n

CHARITY SPOTLIGHT 4 INSIDE THE MENUS 6 INDIVIDUAL TASTES 10 FIRST-TIMERS 12 NORTH IDAHO 13 YOUR CHEFS 14 EVENTS 20 OUT-OF-TOWNERS 24 DRINK LOCAL 25

PRIX FIXE

MENUS 28

You’ll see this phrase, or its English translation — fixed price — repeatedly during Inlander Restaurant Week. Essentially, this means that there’s a flat fee for your meal — either $19 or $29 depending on the restaurant — and you get to pick from three different options for each of three courses. But don’t worry; if you want a tried-and-true favorite from the standard menu, most restaurants will have their regular menus available.

Smoked pork tenderloin at Fleur de Sel

INLANDER RESTAURANT WEEK 2017 3


SUPPORTING SECOND HARVEST IS SIMPLE:

Take a picture of your meal. Add the hashtag #IRWRaveReviews. Post it to your Facebook, Instagram or Twitter account. Sysco, a Restaurant Week partner, will donate five meals to Second Harvest for each post! (Be sure your post’s privacy settings are “public” so we can see it.)

When he was unable to work, Edwin Swain leaned on Second Harvest for help.

CHARITY SPOTLIGHT

EVERYONE N E E D S T O E AT With your help, Second Harvest fights hunger in the Inland Northwest

T

WASHINGTON STATE CRAFT BREWING

he annual team-up between Inlander Restaurant Week and Second Harvest proves two simple, important truths: Everyone loves food, and everyone needs it. Second Harvest provides food to some 55,000 people every week (picture all the runners at Bloomsday) for the one in seven adults and one in four children who struggle with hunger in the Inland Northwest. “When times are tough, food is the first thing to go,” says Julie Humphreys, the network’s community relations manager. Most people using Second Harvest are the “working poor,” or people that just don’t make a living wage, she says. The network runs completely on donations from grocery stores, farms, manufacturers and food drives, and supplies 250 food banks and meal centers; it’s also opened a kitchen to teach people how to cook with the fresh produce and grains often donated. Last year, Restaurant Week raised money for 6,000 meals. (Every $1 donation provides 5 meals.) Humphreys says donations in February are especially critical since heating bills are up and donations are down — donors have “giving fatigue” and less money after all the holiday spending. “Restaurant Week really helps us get over that winter hump,” Humphreys says. “It’s a great match.”

WHO SECOND HARVEST HELPS

Edwin Swain, 60, worked as a concrete finisher for more than 30 years, and then

4 INLANDER RESTAURANT WEEK 2017

one day he woke up and couldn’t move his shoulders. Suddenly, he couldn’t work or pay the bills, and he and his wife were homeless. Second Harvest helped fill the pantry when his disability checks didn’t, and soon he was also bringing back food for the 13 families in his neighborhood. “Everyone has pride,” Swain says. “Everyone wants to be able to feed themselves. The people using Second Harvest just need a little help, but they just didn’t like people to know; they’ve never faced that before.” They found housing two years later, and until recently, Swain lived with his wife, mother-in-law, his daughter and her husband and two grandsons. He remembers making jelly with his grandkids over the years using bushels of fruit provided by Second Harvest, often in the summertime. “We had lots of fun,” Swain says. “We had apricot, strawberry, blueberry, and we made some great PB & Js.” His grandsons have also been to several cooking classes at Second Harvest’s kitchen, where they learned to make pizza. Swain says he’s grateful that so many people are participating in Restaurant Week. “We can’t afford to go out, but we like Second Harvest because it provides real, fresh food,” Swain says. “It makes me glad to know there are so many people helping fight hunger in Spokane.” Read the Hunger Stories on Second Harvest’s website (2-harvest.org/) to learn more about real people in the community who take advantage of food relief programs. n


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INSIDE THE MENUS

L O O K I N G TA S T Y We scoured all 101 menus and these are just a few of the items that caught our eye

Thank You to Our Sponsors

FOR MEAT LOVERS

VEGETARIAN

BEEF CHEEKS

WILD MUSHROOM PASTA

Iron Goat Brewing Co. Taproom Menu says: “Goatmeal Stout braised beef cheeks, pea purèe, Parmesan polenta, roasted veggies and watercress.” We say: For the uninitiated, beef cheeks are, indeed, the muscles from the inside of a cow’s mouth. Slow-cooking this cut provides a delectable piece of meat that Iron Goat says you should pair with their Imperial saison.

PORK WELLINGTON

Bardenay Menu says: “Dried apple-stuffed, mustard-rubbed pork tenderloin, wrapped in puff pastry with demi-glace.” We say: There’s a bevy of pork main courses on this year’s menu, and this one shouldn’t be overlooked. If you like the combination of sweet and savory, this is a great choice — there are dried apples inside of this thing, for crying out loud.

BRAISED SHORTRIB STROGANOFF

The Gilded Unicorn Menu says: “Wild mushroom sauce, whipped crème fraiche, green onion, egg noodles.” We say: Remember the beef Stroganoff your mom would make using the chunks of randomly sized beef bits off the supermarket shelf? This is not that. It’s made with braised shortribs and employs crème fraiche and wild mushroom sauce for what’s sure to be a rich and filling main course.

Central Food Menu says: “Hedgehog mushroom, walnut sauce, herb bread crumbs.” We say: It might be a vegan-friendly dish, but there’s no denying the meaty goodness of the hedgehog mushrooms at the center of this entrée.

KALE AND RISOTTO BALLS

Geno’s Traditional Food & Ales Menu says: “Two hand-formed risotto balls featuring kale, roasted garlic and ricotta cheese, then deep fried and served with our rustic marinara and basil pesto.” We say: You don’t think you like kale? Trust me, you’ll like it deep-fried inside a couple of risotto balls alongside delicious garlic and cheese.

ROASTED BEETS

Durkin’s Liquor Bar Menu says: “ Smoked cheddar, pickled egg, radish sprouts, Pomelo vinaigrette.” We say: Anyone who’s sampled the Durkin’s carrots and Brussels sprouts is aware that the place knows its way around delicious vegetables. The combination of smoky cheese and other flavors make this a go-to beets dish. ...continued on page 8

DESSERTS FUDGE

Saranac Public House Menu says: “Alternating layers of chocolate and white fudges topped with a raspberry coulis and mint chiffonade.” We say: You could break down this dish into its various components and flavors, and any one of them on their own would make for a sweet treat at the end of the meal. The combination of them all makes this a must-try.

CANNOLI BENEFITTING

Uva Italian Menu says: “Housemade cannoli shells filled with a ricotta whipped cream and dipped in dark chocolate chips. Covered in powdered sugar.” We say: After enjoying a hearty Italian meal and leaning back for some coffee in a post-meal daze, something sweet is required. The chocolate, powdered sugar and whipped cream in this classic Italian pastry does the trick.

PEANUT BUTTER PIE IN A JAR 2017 menus are now online InlanderRestaurantWeek.com

Search by restaurant, neighborhood or cuisine.

Casper Fry Menu says: “Creamy peanut butter mousse, vanilla whipped cream, peanut butter cookie crumbles.” We say: Hello, it’s delicious creamy peanut butter mixed with whipped cream and cookie bits? You could throw Nutter Butters in a jar and we’d be on board.

Fudge from Saranac Public House

6 INLANDER RESTAURANT WEEK 2017


A JACKPOT ON EVERY PLATE. Hit it big for Restaurant Week with over a dozen restaurants and lounges to choose from. Then keep things going with some Vegas-style gaming and top-shelf entertainment. Or just sleep it off in one of our luxury rooms so you can come back for seconds tomorrow.

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INLANDER RESTAURANT WEEK 2017 7


INSIDE THE MENUS

L O O K I N G TA S T Y

Raviolo al Uovo from Ruins

Continued...

SEAFOOD FILET OF SIRLOIN AND LOBSTER

Beverly’s Menu says: “Six-ounce Snake River Farms Kobe beef sirloin, with four-ounce butterpoached half lobster tail, Yukon whipped potato, broccoli rabe, Cabernet demi-glace, bearnaise, and warm butter.” We say: Surf-and-turf to your heart’s content with this hearty entree combining the best of Beverly’s worlds, and all the savory side fixin’s you could want.

BACKYARD FISH TACOS

The Backyard Public House Menu says: “Blackened mahi mahi, tropical slaw, avocado cream, cilantro, white corn tortillas, chips and salsa.” We say: If you’re looking for a new local twist on this street food classic, the Backyard’s version should be on your list.

CRAB MAC & CHEESE

RAVIOLO AL UOVO

UNIQUE DISHES

PHO-RITTO

The Barrel Menu says: “Fresh pasta tossed with our house four-cheese sauce and Dungeness crab.” We say: At a place that’s been doing seafood in Spokane for decades (this spot used to be the S.S. Beryl, and has been a restaurant staple since the late ’60s), you can never go wrong with this comfort food classic that adds fresh crab to balance out all that rich cheese.

DAN-DAN NOODLES

The Blackbird Tavern + Kitchen Menu says: “Udon noodles, pork, pickled vegetables, sweet and spicy bean sauce.” We say: At a local spot that’s well-known for its amazing burgers and Southerninspired comfort fare, the Blackbird takes a stab at this savory ramen dish (udon, by the way, is the thick Japanese noodle used in ramen). It’s a good bet they’ve nailed it, too.

Ruins Menu says: “Raviolo al Uovo, braised beef, ricotta, caramelized celery root, créme fraîche.” We say: For those who didn’t know, until now, what this dish is (and it’s totally OK if you didn’t; we had to Google it, too), raviolo al uovo is basically a large noodle pocket with a runny egg yolk inside. Have no doubt that Ruins’ version of this decadent dish will be impressive to both see and taste. Lantern Tap House Menu says: “A burrito version of the traditional Vietnamese noodle soup with steak, brisket, onions and cilantro on a bed of housemade slaw, drizzled with Sriracha and hoisin sauce, wrapped in a garlic herb tortilla. Served with pho broth for dipping.” We say: Like another contemporary American counterpart on this list, the Lantern is getting creative with its own take on pho, the popular Asian noodle dish we all know and love. And it makes total sense! n

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8 INLANDER RESTAURANT WEEK 2017


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Inlander Restaurant Week Feb. 23 - Mar. 4

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Uprooted Amber Short Ribs

Sunday, Feb. 26

Half pound of short ribs, smoked and braised in our homemade Uprooted Amber barbecue sauce

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Also on the menu… Smoked Chicken Quesadilla and Traditional Native American Fry Bread

Coming Soon… March 23

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MAIN COURSE:

Smoked Coho Salmon

Applewood, pan-smoked Nisqually coho salmon with Palouse lentil ragout and fried curly root vegetables Also on the menu… the amazing Red Tail Reuben and Grilled Prime Sirloin Steak

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INDIVIDUAL TASTES

INVITING A comforting cup of soup. A perfectly cooked cut of Eastern Washington beef. A cozy booth with a view. A killer Manhattan made with local wheat whiskey. INLANDERS love all the inviting goodies our local restaurants and pubs are pumping out these days. And more of you discover where to dine, sip and laugh in the Inlander than anyplace else around here.

We’ve got you covered in our Food section, along with our weekly email, Entrée, our online Happy Hour finder, Drinkspotter, and especially with food events like the now-massive Inlander Restaurant Week. Our food scene is busting out all over, so to keep up, grab your Inlander every week wherever great food is served.

I N L A N D E R .CO M / I N V I T I N G

10 INLANDER RESTAURANT WEEK 2017

T R AC K I N G T R E N D S If you’re in the mood for something oddly specific, let us help you with that

ADVANCED EATING

There are going to be some items on these menus that you have to do a bit of Googling to figure out, but don’t let that scare you off. That’s all part of Restaurant Week. If you want to expand your culinary vocabulary, here are a few things you can try. The Copper River Salmon at WILD SAGE might not sound to out of the ordinary, but it’s served with onion soubise, a throwback sauce made simply from beef stock, onion and butter. At BONSAI BISTRO, you’ll find the tuna dashi a la furansugo. That’s a tongue twister of a name for a dish that combines seared bluefin tuna, shiitake mushrooms and asparagus made in a tarragon dashi cream sauce. If you want to get a little adventurous, try the oxtail pate at ITALIA TRATTORIA. A pate, if you didn’t know, is meat, in this case oxtail, that’s ground into a paste and often mixed with spices and vegetables. For dessert, you can impress the table by knowing what to expect upon ordering the peanut butter terrine at CORKHOUSE. “Terrine” can refer to something similar to a pate, but it also means anything chilled in a rectangular terrine pan. Here, it’s peanut butter draped in sea salt, dark chocolate and maple.

DRINK YOUR MEAL

There’s a Drink Local pairing with every menu, but there are also restaurants that are making booze an actual course you can choose ... because there’s nothing wrong with drinking part of your dinner. For dessert at CHARLEY’S, you can forgo your fork altogether and opt for a lemon meringue pie martini. And at PROHIBITION GASTROPUB, there’s a new take on an old dessert with the beer float. It’s a scoop of ice cream dropped into a dark beer — they recommend the Dark Persuasion German Chocolate Stout from Icicle Brewing. Other spots, like J.J.’S TAP AND SMOKEHOUSE in North Spokane, is offering a first course consisting simply of your choice of locally produced beer, wine or liquor, in the event that you needed help with the whole Drink Local thing.

GET FISHY

Seafood is always a big part of Restaurant Week, and some specific trends emerged. One of those is the appearance of steelhead, most of it locally sourced, on the menus. CLINKERDAGGER has a Columbia River peppercorn steelhead, while SPENCER’S has a cedar plank grilled steelhead served with cauliflower and romesco. There are also a number of restaurants serving trout. The RUSTY MOOSE has Idaho rainbow trout served with red potatoes and veggies, while LAGUNA CAFÉ is serving up a grilled steelhead trout.

LOCAL SOURCING

One of the things to take note of during this fabulous week-plus of eating your way through the region is the way in which our restaurants utilize the bounty of our corner of the country. Many spots will be sourcing their ingredients from close to home. At TABLE 13 you’ll find dishes made with the legendary sweet onions of the Walla Walla area; the RED TAIL GRILL is making its ragout with lentils from the rolling hills of the Palouse. The meat is also not traveling far to arrive on your plate at restaurants like HILL’S, which is featuring a top sirloin from Double R Ranch. THE GLOBE is serving bison from Montana. n

A peanut butter terrine from Cork House


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FIRST-TIMERS

THE NEWCOMERS Welcome these eateries to Inlander Restaurant Week

Beef Cheeks from Iron Goat

O

ne of the benefits of Inlander Restaurant Week is the opportunity to try out the latest additions to the culinary scene. There are quite a few new kids on the restaurant block since our last Restaurant Week; we’ll get you caught up with a few.

TORTILLA UNION

Tortilla Union is the first offshoot brand for the Spokane-based Twigs Martini Bar & Bistro chain. On the menu, you’ll find items that would be at home in a Mexican restaurant, as well as many that wouldn’t. “I would call Tortilla Union Southwestern cuisine... but some people might call it Tex-Mex,” says Trevor Blackwell, vice president of Twigs and its parent company, QOL Restaurant Group. Try a Southwestern Caesar salad, smoked watermelon mélange, or Union guacamole for a first course, with ribs, barbacoa enchiladas, or a Southwestern burrito for a second. For dessert, choose between a chocolate decadence (flourless) cake infused with espresso, a draft beer, or a shot of tequila.

INLAND PACIFIC KITCHEN

According to owner Jeremy Hansen, you can expect “Flavorforward and technique-driven food that’s meant to make you think about what you’re eating and experiencing, other than eating to be nourished,” he says. ”You’re eating art, and these are small plates, but I’m not going to have five to six things on a

12 INLANDER RESTAURANT WEEK 2017

plate — it’ll be three ingredients done really well.” Choose from three types of ramen for the first course; pork, crispy soybean or catfish, all with smoked parsnip and potato and sous vide carrots on the side, for the second; and smoked vanilla, saffron, or black garlic and sesame gelato for dessert.

IRON GOAT BREWING TAPHOUSE

Last spring, this popular brewery moved downtown, near several other breweries. It was meant to be a comfortable place. “A big part of having the common tables and no TVs is that we want people to meet and talk and make friends. It’s meant to be a social place and not so much just, ‘I want to watch a game and be on my own,’” said Iron Goat co-owner Greg Brandt upon the pub’s opening. The menu features Neapolitan-style pizzas, meats and cheese plates, a beer cheese soup and other pub fare. Choose from dolled-up roasted Brussels sprouts, a countrystyle paté, or a beet salad for the first course; beef cheeks (braised in Goatmeal Stout), vegetarian “Farrotto” or bratwurst for the second; and a beer float or lemon blackberry crème brûlée for dessert.

REMEDY TAVERN AND KITCHEN

A throwback white-tile floor denotes the 1920s pharmacy theme that owner Matt Goodwin and crew originally conceptualized

(hence the name), but admit they strayed from in order to fully realize the restaurant. You’ll likely find something to refresh you at this neighborhood restaurant on the South Hill. The executive chef is Justin O’Neill, who also developed the menu at the Boiler Room and the Backyard. Choose between poke tartare, barbecue wings, or fire braised beef for the first course; crab mac, chile verde, or vegan puttanesca for the second; and “choclava,” shortbread trifle, or chile chocolate cake for dessert.

SOUTH HILL GRILL

Cory Ehrgott opened his own take on a beloved spot last fall. He kept some of Maggie’s most popular items on his menu — the chicken pot pie, Maggie’s signature salad, the Mediterranean Benedict at breakfast — as well as a large array of gluten-free items. He added fresh steaks and a full liquor license to the mix of familiar fare, all of it made “from scratch, with fresh ingredients.” “We’re not trying to do anything crazy with the menu, just good foods done right — back to the basics,” Ehrgott says. Try an appetizer sampler, tomato bisque, or a mini Maggie salad for the first course; chipotle chicken fettuccini, a Western burger (with house BBQ sauce) or a steak for the second; and a fresh chocolate chip cookie, bananas Doreen, or a chocolate flourless torte for dessert. 


NORTH IDAHO

G E M S TAT E E AT S Cross the border during Inlander Restaurant Week for a taste of Idaho

I

nlander Restaurant Week is not restricted to the greater Spokane area. It extends to North Idaho, where a culinary scene is rapidly growing and the scope of the cuisine expanding. Choose from pizza, burgers and pub food, like at FEDORA PUB & GRILLE, which knows how to feed a crowd, having generously offered free Thanksgiving meals to the public for the past five years. For Restaurant Week, it’s the portions that are generous. Try the potato skins piled high with smoked pulled pork as an appetizer, a six-ounce Kobe beef burger with Gorgonzola for the entrée, and classic New York cheesecake for dessert. At TIMBER GASTRO PUB, enjoy a laid-back atmosphere and top-notch cooking. Start with battered cheese curds, followed by duck confit pot pie or savory pot roast made with local Selkirk Abbey Brewery’s “Guilty” porter. North Idaho restaurant choices also include eclectic bistros and fine dining, and places that combine both, like BISTRO ON SPRUCE. Start with their tempura fried calamari and piquillo pepper sauce, then dive into orange-glazed salmon and butternut risotto, with just enough room for dessert, like the espresso crème brûlée. There’s also a pleasing assortment of ethnically diverse dining options this year. Have Middle Eastern food at WHITE HOUSE GRILL, Asian food at BONSAI BISTRO and THAI BAMBOO and Brazilian food at GRILLE FROM IPANEMA. Recently settled into its new Riverstone location, Grille from Ipanema will not let you leave hungry. Try the full churrasco experience — servers bring you as much freshly grilled meat as you’d like — and save room for dessert, including the succulently sweet and coconut-y quindim, a traditional Brazilian treat. A mainstay since Restaurant Week opened up to North Idaho restaurants three years ago, FLEUR DE SEL is French fine dining with a unique Mediterranean twist. “Being a French restaurant we are perceived ... as very formal,” says Chef Laurent Zirotti, who runs the Post Falls restaurant with wife Patricia. “Restaurant Week is a great formula for bringing people into the restaurant who would not usually come, then it’s our job after to make them come again,” Zirotti says. At Fleur de Sel, try fork-tender, house-smoked pork tenderloin with tangy bacon jam and a black garlic sauce that Zirotti works on for more than four weeks. Save room for dessert, including Zirotti’s walnut torte, adapted from his grandmother Giuseppina and served with caramel sauce… and with love. Or have your dessert in a glass. Up North Distillery’s honey spirit martini has cherry and orange notes and is one of many local beer, wine and distillery purveyors paired with this year’s restaurants. 

Steak and lobster from Beverly’s

NORTH IDAHO’S RESTAURANTS • 315 MARTINIS • ANTHONY’S • BARDENAY • BEVERLY’S • BISTRO ON SPRUCE • THE BLUEBIRD • BONSAI BISTRO • CEDARS FLOATING RESTAURANT • DOCKSIDE

• THE FEDORA • FLEUR DE SEL • GRILLE FROM IPANEMA • MACKENZIE RIVER • MULLIGAN’S • OVAL OFFICE • RED TAIL BAR & GRILL • SATAY

• SEASONS OF COEUR D’ALENE • SWEET LOU’S • THAI BAMBOO • TIMBER GASTRO PUB • TITO’S ITALIAN GRILL • UVA ITALIA • WHITE HOUSE GRILL


Enjoy your meal? Post to #IRWRaveReviews and support at great cause.

MEET YOUR CHEF

#IRWRaveReviews

TANYA BROESDER

You can help Second Harvest

Masselow’s

feed local families by going

anya Broesder is a long way from home, having grown up on a dairy farm in Iowa. “As my mom says, I have champagne taste because I grew up in landlocked Iowa and I love seafood,” she says. “But growing up, seafood was fish sticks, and things like that. Whenever we went out, I always wanted something more expensive than everyone else in my family.” Broesder says she became interested in food and cooking early on, hanging around her grandparents’ restaurant. “But my grandmas have always cooked. We started Christmas baking the day after Thanksgiving with one grandma, and we baked up until Christmas. There were freezers and hiding places so no one would find anything. We canned corn, we made tomato sauce, and we had gardens on every farm we had. We cured and butchered and did everything.” After high school, Broesder was ready to spread her wings and made the decision to leave her super-small town and decided she

T

out to dinner! During Inlander Restaurant Week, post your Rave Review with hashtag #IRWRaveReviews on Twitter, Instagram or Facebook.

For every #IRWRaveReviews post, Sysco will donate 5 meals to Second Harvest. BENEFITTING

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14 INLANDER RESTAURANT WEEK 2017

would give cooking a shot, and to do it far, far from home. Following culinary school in Portland and externships at restaurants, she landed at Northern Quest Resort & Casino, where she began working at their Woodlands restaurant (which has since been phased out). Her Iowa roots still called to her, however. “I left for two years and went back to Iowa and was an executive chef for a very small casino,” she smiles. “They thought they were huge.” She returned to Northern Quest more than seven years ago, and became Masselow’s chef in March 2014. Last year was Masselow’s first time participating in Inlander Restaurant Week with Broesder at the helm, and she’s excited about an encore. “Masselow’s isn’t as scary as people think it is,” she says. “We rebranded as a steak house two years ago. Yes, we still have linens for napkins, but we don’t have linens on our tables anymore. The lights are dim, but you can come in your jeans.”


Masselow’s beef tenderloin Although she wants her guests to feel at home, quality is her No. 1 priority. “Local is a huge thing right now, and it’s going to be a huge thing forever,” she says. “I want to continue to do as much of that as possible. We’re also going to continue to hold Masselow’s standard, so our scallops are going to continue to come from the East Coast, because they’re the best scallops I’ve tasted; they’re sweet and tender and delicious.” Broesder is looking forward to continuing to innovate, but she doesn’t have much time for trends. “I’m not a trendy person,” she says. “I like to keep things simple. Food likes to shine for what it is. I don’t like a plate that’s got six different sauces on it. We’re here for the food. If you’re not buying quality food and you have to give it six sauces to taste good, then what are you serving?” n

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INLANDER RESTAURANT WEEK 2017 15


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MEET YOUR CHEF

JESSE NICKERSON Bistro on Spruce

“I

’ve been cooking my entire life, since I could reach a stove,” says Jesse Nickerson. Originally from Boise, he came to Coeur d’Alene for a change. “I moved here to get away from being a chef, just to not have the responsibility. It kind of always works out that I end up taking leadership of the kitchen and I did that here, and I enjoy it.” Nickerson became the chef at Bistro on Spruce in April 2016, after working there for about a year. After assuming the role of chef, Nickerson went about adding his own flavor to the menu. “I spent a lot of time at Asiago’s, downtown in Boise, which is a high-end Italian restaurant. I do a lot of Italian-Latin fusion stuff. I like the flavors from Italy, Central America and South America.” He estimates that the menu has changed by 75 percent since last April. “Besides the top sellers, the menu is my menu,” he says. Beyond the food, Nickerson is also passion-

ate about changing the way the restaurant is perceived. “I think the food here has been a little bit too serious,” he says. “My attitude is, if you’re going to pay for something, then we’re going to do our best to make it for you, whether it be on our menu or not. If we have the ingredients and the time, we will make whatever we can.” Although he’s been a part of Inlander Restaurant Week before, this is his first as chef. “Restaurant Week is a lot of fun, because we get a lot of people in who don’t normally come in. We get to open customers’ eyes, new customers especially, I think they’re going to want to come back more now that we’re doing some different types of foods,” he says. “I like to use a lot of fresh ingredients, and we do most of our stuff here from scratch. Anything we can get away with doing from scratch, we do. We’re doing a slider as a menu item this year and the bread is from scratch; we hand-dip the onion rings for it, and we have local chanterelle mushrooms on top.” For Nickerson, North Idaho is a locavore’s


SCENE: 41

— Your neverending story — Suggested Courses After Restaurant Week: COMEDY, Irish Parades, and Abba.

— UPCOMING EVENTS —

Bistro on Spruce’s orange-glazed salmon. paradise: “This area has a lot of great local items, mushrooms, seafood, wild game, and wild mushrooms. We use whatever we can in the area.” For Restaurant Week, and beyond, Nickerson is planning to put Bistro on Spruce back on the map. “I want to get this restaurant back in the talk around town,” he says. “Word of mouth is such a huge thing in this business, and I feel like we’ve lost some of our popularity. I’d like to bring that back. I’d like to get a lot more people in here trying the new food, and just seeing what I have to offer as a chef.” 

Adam Devine: Weird Life Tour The Bing, 3/1

National Geographic Live: Point of No Return INB Performing Arts Center, 3/15

Spokane Comedy’s Standup Showdown The Observatory, 3/7

Mamma Mia! INB Performing Arts Center, 3/22–3/23

The Friendly Sons of St. Patrick St. Patrick’s Day Parade Downtown, 3/11

Holding On – Letting Go Spokane Civic Theatre, 3/17–4/9

Don’t miss the next First Friday: March 3rd, 2017

Plan your neverending story: Visit @ DowntownSpokane on Facebook

INLANDER RESTAURANT WEEK 2017 17


February 28 - March 5, 2017 MEET YOUR CHEF

MIKE McELROY Casper Fry

A

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18 INLANDER RESTAURANT WEEK 2017

lthough Mike McElroy was born and raised in Spokane, the city wasn’t the best place for him as a kid. “I was always in a lot of trouble when I was younger,” he says. “I ran away from home, went down south and landed in New Orleans. That’s really when my cooking career took off,” McElroy says. Once there, and only 18 years old at the time, he started working in several famous kitchens. “I worked at a lot of the bigger restaurants in New Orleans: Commander’s Palace, Red Fish Grill, Cochon, Herbsaint,” he says. He left New Orleans to work at Lulu in San Francisco, just before Hurricane Katrina, but New Orleans (and his former employers) called him back. Then an injury threw an unexpected wrench into the works. “I broke my leg really bad at a heavy metal concert,” says McElroy. “My wife’s family is all from Houston, so we ended up in Texas.” After a long recuperation, McElroy began cooking again, this time in Houston. “That’s when the press really started noticing me,” he says. “I got ‘Best Top 10 New Restaurants’ in the city by the Houston Chronicle one year for a sandwich shop I built in a bar,

and then I ran a couple of my own restaurants.” A visit to Spokane to see family this past summer turned into a move. McElroy started working with a childhood friend, the current chef at Scratch, before discovering Casper Fry. With his experience, he knew he could help them bring some authentic Southern food to the table. They agreed and he became the chef in September of 2016. Immediately, McElroy began putting his own personal touch on the menu. “My gumbo has won some awards down South, so obviously that went on. We tried doing some of the weird-to-northern-people Cajun stuff. Some of it flew and some of it didn’t. I brought in my sous-chef Nate; we’ve known each other since we were 5. Between the two of us, we have a lot of traditional New Orleans background, so that’s kind of the direction we’re sending the restaurant in. “I spent time at a butcher shop down in Houston, and it kind of changed the way I cook forever,” says McElroy. “I’m a lot more particular about what kind of meat I serve, what cuts, where they come from. I do a lot of things with larger cuts of meat, as opposed to buying a box of pre-packaged steaks. I’m always asking, ‘How big of a piece of meat can


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Casper Fry’s pork belly porchetta. I put on a plate before someone looks at me funny?’” McElroy’s return to the region has brought some surprises for him. “I got here in the height of huckleberry season. Everybody’s got them. It’s cool to see how many different people show off the same ingredient in different ways.” This is McElroy’s first Inlander Restaurant Week, but he is no stranger to the format. In Houston, there are restaurant weeks spanning the entire month of August. McElroy is excited about the creative challenge that the week presents. “I want to blow people’s minds on a budget,” he says. “That to me is always the biggest challenge. What can I do that’s not simple? I think nothing we do is run-of-the-mill as far as what people in Spokane are used to, but to really take that extra step without charging an arm and a leg? That’s the fun part.” n

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The Gonzaga women take on San Diego on Feb. 23, the opening night of Restaurant Week.

EVENTS

DINNER AND A... It only happens once a year, so make the most of your 2017 Restaurant Week experience by going out on the town for a night of tasty food and memorable fun

20 INLANDER RESTAURANT WEEK 2017

A Little Night Music

On the Civic’s main stage, Steven Sondheim’s romantic musical comedy explores a tangled web of affairs surrounding a traveling actress and the married men who fall under her spell. Through March 5; Thu-Sat at 7:30 pm, Sun at 2 pm. $22-$30. Spokane Civic Theatre, 1020 N. Howard. spokanecivictheatre.com (325-2507) Dine at: Hotel RL Restaurant and Bar, 303 W North River Dr.

Gonzaga Women vs. San Diego

After an early dinner or a late lunch, watch the Gonzaga women’s basketball team take on San Diego. Thu, Feb. 23, at 6 pm. $3-$8. McCarthey Athletic Center, 801 N. Cincinnati. gozags.com Dine at: Melting Pot, 707 W. Main Ave.


The Spokane Symphony pays tribute to Ravel on Feb. 25-26.

Titans of the Ice Age: Mammoths and Mastodons

Northwest Bach Festival

This touring exhibit from the Field Museum of Chicago explores the fascinating ancient history of giant Pleistocene beasts who once roamed the earth, including right here in the Inland Northwest. Show runs through May 7; museum open Tue-Sun, from 10 am-5 pm (until 8 pm on Wednesday). $10-$15 admission. The MAC, 2316 W. First. northwestmuseum.org (456-3931) Dine at: Scratch Spokane, 1007 W. 1st Ave.

Running almost exactly with the dates of Restaurant Week, Festival Director Zuill Bailey is back, fresh off his Grammy nomination, leading another ambitious series of concerts. Guests include pianist Piers Lane, harpsichordist John Bodinger and soprano Danielle Talamantes, performing the works of Ellington, Debussy and, of course, Bach. Many events are at Barrister Winery; check nwbachfest.com for details. Dine at: Europa Restaurant & Bakery, 125 S. Wall St

After Dark

Get in a night full of laughs from some of Spokane’s funniest folks at the Blue Door Theatre. This twice-monthly series is a mature audience version of the BDT’s monthly show. Fri, Feb. 24 and Fri, March 3, at 8 pm. $7/person. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com (747-7045) Dine at: Thai Bamboo, 5406 North Division St.

Blake Shelton

The country music superstar makes a stop in Spokane for his “Doing it to Country Songs Tour,” joined by Raelynn and Sundance Head. Fri, Feb. 24, at 7:30 pm. $32.50-$72.50. All ages. Spokane Arena, 720 W. Mallon Ave. spokanearena.com Dine at: Safari Room Bar and Grill, 111 S. Post St.

Spokane Symphony Classics No. 7

In a program titled “A Kaleidoscope of French Virtuosity,” the orchestra pays tribute to French composer Maurice Ravel and the 80th anniversary of his death with a program of his greatest works. Sat, Feb. 25, at 8 pm and Sun, Feb. 26, at 3 pm. $15-$54. Martin Woldson Theater at the Fox, 1001 W. Sprague. spokanesymphony.org (624-1200) Dine at: Luna, 5620 S. Perry St. ...continued on next page

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EVENTS

DINNER AND A... Continued...

Kinky Boots comes to town Feb. 28-March 4.

Rain: A Tribute to the Beatles

Bring on the Beatlemania and take a trip back in time with a performance by this live tribute to John, Paul, George and Ringo. Sun, Feb. 26, at 6:30 pm. $30$50. All ages. INB Performing Arts Center, 334 W. Spokane Falls Bvld. wcebroadway.com (777-6253) Dine at: O’Doherty’s Irish Grille, 525 W Spokane Falls Blvd.

Kinky Boots

The Broadway musical featuring Tony Award-winning music by Cyndi Lauper explores the power of friendship and believing in yourself. Tue, Feb. 28 through Saturday, March 4; show times vary. $32.50-$77.50. INB Performing Arts Center, 334 W. Spokane Falls Bvld. wcebroadway.com (777-6253) Dine at: Ripples Riverside Grill, 700 N. Division St.

Adam Devine: Weird Life Tour

Known for his on-screen roles in Mike and Dave Need Wedding Dates, Pitch Perfect 2 and the Comedy Central show Workaholics, Devine is one of the industry’s rising stars. Wed, March 1, at 8:30 pm. $30-$40. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com Dine at: Herbal Essence Cafe, 115 N. Washington St.

22 INLANDER RESTAURANT WEEK 2017

Brian Posehn

This longtime comedian has a huge resume of TV appearances, YouTube views, festival bookings and more. See him live in Spokane and get ready to laugh your butts off. March 2-4, at 8 pm, also March 3-4, at 10:30 pm. $20-$27. Spokane Comedy Club, 315 W. Sprague. Spokanecomedyclub. com (318-9998) Dine at: Post Street Ale House, 1 N. Post St.

Marshall McLean Album Release

The popular Spokane folk musician/songwriter and his band perform a concert celebrating the release of their second full-length record, Sodak. They’re joined by openers Bart Budwig and Jeffrey Martin. Fri, March 3, at 8 pm. $20. All ages. The Bartlett, 228 W. Sprague. bartlettspokane.com Dine at: Manito Tap House, 3011 S. Grand Blvd.

First Friday

March’s visual arts showcase is a perfect way to spend an evening on the town, strolling the streets to pop into area art galleries and businesses displaying the work of the region’s many artists. Fri, March 3, most artist receptions from 5-8 pm. Downtown Spokane and beyond; visit downtownspokane.org for complete listings of all events. Dine at: Steelhead Bar and Grille, 218 N. Howard St. 


Great food... Spokane’s all about it and more. Our nationally-renowned chefs and restaurants make it easy to take a 10-day stroll through Inlander Restaurant Week. It’s no wonder The Wall St. Journal named Spokane one of “6 Great Small Cities for Food Lovers.” In between all the tastes, shop our top national stores and local boutiques, check out a live show, or sip from one of our many wineries or craft breweries.

Spokane, your perfect three course meal.

For more information, check out VisitSpokane.com

#visitspokane

INLANDER RESTAURANT WEEK 2017 23


You’ve got options: Shop (for quirky gifts at Boo Radley’s); check out the Spokane River; or shred our local mountains.

OUT-OF-TOWNERS

IF YOU’RE VISITING... Inland Northwest attractions for those just visiting

GO SHOPPING DOWNTOWN

We’re excited about the future of our downtown shopping area. There’s now an Urban Outfitters by River Park Square downtown — in addition to an Apple Store and Nordstrom — making the hipster crowd happy. There are also some local favorites like Auntie’s Bookstore and Boo Radley’s, one of the weirdest and most awesome places to shop in Spokane.

CHECK OUT THE RIVER

FOOD & DRINK CELEBRATION

SPOKANE VALLEY June 15-18, 2017 www.CraveNW.com 24 INLANDER RESTAURANT WEEK 2017

As spring (hopefully) nears, the Spokane River starts to rampage, meaning that the Spokane Falls downtown are a sight to see. If you want more hiking to go along with your water viewing, head to Riverside State Park, about 10 miles northwest of downtown.

VISIT A BREWERY

Many Inlander Restaurant Week participants already feature some of the Inland Northwest’s best beers. For the full variety, visit the breweries themselves, as there are several downtown. If beer’s not your thing, check out one of the whiskey bars downtown or one of the many wineries that have tasting rooms throughout the city.

PLAY IN SNOW

We’ve had a cold, snowy winter here in Spokane. It hasn’t been good for our roads, but it’s been great for local ski resorts. Within an hour from Spokane are Mt. Spokane Ski & Snowboard Park and 49 Degrees North Ski Area, a little further north. Or head over to Idaho,

with Schweitzer Mountain Resort, Silver Mountain Resort or Lookout Pass Ski and Recreation Area.

EXPERIENCE THE LEGAL CANNABIS MARKET

Cannabis is legal in Washington (and has been for more than two years) for those ages 21 and up. Visiting local pot shops is a common thing to do for out-of-towners, but there’s more incentive during Restaurant Week. Instead of grabbing bag of chips when you have the munchies, go out for some some delicious food from a local restaurant. For more information about the local marijuana scene, visit inlander.com/greenzone for a guide and a map of the region’s stores.

GO GAMBLING

There are two popular casinos in the region: In Airway Heights, west of Spokane, there’s Northern Quest Resort & Casino, run by the Kalispel Tribe. There’s also Coeur d’Alene Tribe’s Coeur d’Alene Casino in Worley, Idaho. Both casinos have restaurants featured in Restaurant Week.

WATCH THE ZAGS

The Gonzaga men’s basketball team is one of the country’s best. They’re good every year, but this year they may have their best chance to make the Final Four. You might have trouble finding tickets for their games, but you can watch them at any number of local sports bars. Being in Spokane, surrounded by Zags fans, it’s the next best thing. 


DRINK LOCAL

THAT ’S THE SPIRIT Why drinking locally made beer, wine and spirits is a win-win for the region

D

rinking local isn’t just about walking to your neighborhood pub for a pint; it’s a win-win mindset that benefits a range of folks, from the producer to the consumer to the communities in which they all live and work. That’s the approach with the Inlander’s Drink Local campaign, which you’ll see plenty of during this year’s Inlander Restaurant Week. Each menu features a Drink Local option, giving you a chance to taste a locally produced beer, wine or spirit at a discounted cost. The spirit of Drink Local is always on display at Spokane’s No-Li Brewhouse, which has positively impacted Spokane and surrounding communities in a number of ways. More than 60 No-Li employees live in Spokane, contributing to its economic base through taxes and local spending. No-Li’s use of local products — Northwest barley malt, Yakima hops — supports neighboring agriculture, which in turn helps other regional brewers in pursuit of raw materials. No-Li’s success — they were named 2015 National Beer Wholesalers Brewery of the Year and 2016 Washington Large Brewery of the Year — has enabled them to give back to the community, too. In addition to charitable donations and partnerships, they’ve created innovative programs, such as an upcoming collaboration with the Spokane Symphony or the LocALE Monday program honoring a different Spokane neighborhood per month.

“We’re making the financial pie bigger,” says No-Li owner John Bryant, whose past experience includes vice president of sales and marketing at Deschutes Brewery and chief operating officer of Odell Brewing Company. In the past five years, says Bryant, Spokane has increasingly become known as a craft beverage destination, similar to places like Fort Collins, Colorado, and Bend, Oregon. The region’s brewers benefit through collaboration and pushing each other to improve, says Bryant, while the customer benefits from good products that are consistently obtainable. Local restaurants carrying local beverages — not only beer, but wine and distilled spirits — also benefit, including from increased tourism as Spokane’s reputation as a food and beverage destination grows. Although the number of local craft breweries has outstripped wineries and distilleries, they share some of the same sentiments about drinking local. Liberty Lake Wine Cellar’s Mark Lathrop says that small-production wineries give you access to the winemaker and the wine, including how it was made and what its unique features are. “It makes drinking wine a little more fun than it would usually would be,” he says. “We’re all doing this because we love it,” adds his wife, Sarah Lathrop, who notes that many winemakers in the region also have a day job. “When you’re doing something that you really enjoy, versus just paying the

No Li’s John Bryant bills, it comes across to the people that you’re serving,” says Sarah. “And most of the time it carries through to the product, too,” adds Mark. That’s important, says Bryant, who cautions that it’s unfair to ask a customer to buy local just because it’s local. The product still has to be the best. “We’re working really hard to honor the promise that some of the best beers are made in Spokane,” he says. 

Visit Anthony’s at Two Great Locations!

Your Local Family-Owned Seafood House Overlooking the Spokane Falls

On the Water at Riverstone

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

1926 W. Riverstone Drive • Coeur d’Alene, ID 83815

www.anthonys.com

(208) 664-4665

INLANDER RESTAURANT WEEK 2017 25


Eat Local. Drink Local. Yes, Inlander Restaurant Week is about the food. But trust us, your meal will taste even better when you pair it with locally produced wine, cider, spirits or coffee.

DRINK LOCAL PARTNERS

Producing unique, handcrafted wines. We feature over 15 award-winning varietals and blends. TASTING ROOM 4705 N. Fruit Hill Rd | Spokane arborcrest.com

We started out on a 1/2 barrel home brew system in the backyard. Our beers are all hand-crafted, brewed in-house and we have several beers to choose from. TASTING ROOM 1415 N. Argonne Rd | Spokane Valley badassbackyardbeer.com

Known for making full-bodied reds, Barrister showcases its highly acclaimed Cabernet Franc as well as everyone’s favorite Rough Justice. TASTING ROOMS 1213 W. Railroad Avenue & 203 N. Washington Downtown Spokane barristerwinery.com

65

Over 65 international awards TASTING ROOM 1003 E Trent #200 | Spokane www.dryflydistilling.com


Tom Sawyer Country Coffee provides the highest grade Arabicas “specialty grade coffees” to restaurants, espresso stands, offices, non-profits and almost any business enterprise.

608 N. Maple St. | Spokane tomsawyercountrycoffee.com

A boutique winery producing handcrafted, premium, Cabernet Sauvignon, Claret, Merlot, Sauvignon Blanc, Malbec, and a dry Cabernet Franc Rosé. TASTING ROOM

115 West Pacific Ave. | Spokane robertkarl.com

Making quality beer is always job number one. Everything else comes after that. Drink local. Really, that’s all we ask.

Ask for Drink Local specials during Inlander Restaurant Week.

Iron Goat Brewing Company has been producing hand-crafted ales in Spokane since 2012. We use the best ingredients from the Northwest and around the world to craft full flavored beers including a variety of IPAs, stouts, reds, blondes, Belgians and everything in between.. TASTING ROOM 1302 W. 2nd Ave. | Spokane irongoatbrewing.com

Liberty Lake Wine Cellar’s bold reds feature extensive barrel aging that pair perfectly with our lake views. TASTING ROOM 1018 S Garry Rd, | Liberty Lake libertylakewinecellars.com

With a focus on local ingredients, innovation, quality and creativity, No-Li has been proudly brewing award-winning beer in the heart of the Inland Northwest since 2012. TASTING ROOM 1003 E. Trent Ave. | Spokane nolibrewhouse.com

TASTING ROOM 121 S Cedar St. | Spokane rivercityred.blogspot.com

We believe in small batches and local sourcing. Our roots are in apple country, Washington State, and we only use 100% Washington Apples. TASTING ROOM 9514 E. Montgomery Spokane Valley onetreehardcider.com


INLANDER

RESTAURANT WEEK

BY LOCATION Coeur d’Alene

315 Martinis and Tapas Anthony’s at Coeur d’Alene Bardenay Beverly’s at The Coeur d’Alene Resort Bistro on Spruce The Bluebird Bonsai Bistro & Sushi Bar Cedars Floating Restaurant Dockside at The Coeur d’Alene Resort Fedora Grille From Ipanema MacKenzie River Pizza, Grill & Pub Mulligan’s Satay Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Thai Bamboo Tito’s Italian Grill & Wine Shop Uva Italian

Neighborhood Fine Dining

! 5620 S. Perry • 448-2383 • lunaspokane.com

Liberty Lake

Barlows at Liberty Lake Corkhouse True Legends Grill

Post Falls

Fleur de Sel Oval Office Timber Post Falls White House Grill

price

page

$29 $29 $19

30 30 31

$29 $29 $29 $19 $29

32 32 33 33 34

$29 $19 $29 $19 $19 $29 $29 $19 $19 $19 $19

36 38 39 43 44 48 49 50 51 51 53

$19 $29 $19

31 36 52

$29 $29 $19 $19

38 45 51 54

$19

46

$29 $19 $29 $19 $29 $29 $29 $19 $19 $29 $29 $19 $29 $19 $19 $29 $19 $19 $29 $19 $19 $29 $29 $19 $29 $29 $29

31 31 32 34 36 37 37 38 39 39 39 40 40 40 42 44 45 45 46 46 47 48 48 48 49 49 50

Worley

Red Tail Bar & Grill at The Coeur d’Alene Casino

Downtown Spokane

Anthony’s at Spokane Falls The Backyard Public House Blackbird Tavern + Kitchen Charley’s Grill & Spirits Clinkerdagger Durkin’s Liquor Bar Europa Restaurant & Bakery Gilded Unicorn Globe Bar & Kitchen Herbal Essence Cafe Hills’ Restaurant & Lounge Hotel RL Spokane - Restaurant and Bar Inland Pacific Kitchen Iron Goat Taproom Linnie’s Thai Cuisine The Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Ripples Riverside Grill Safari Room Santé Restaurant & Charcuterie Saranac Public House Scratch Spokane Spencer’s Steelhead Bar and Grille

28 INLANDER RESTAURANT WEEK 2017

price

Downtown Spokane

Table 13 Tamarack Public House Tomato Street Tortilla Union Southwest Grill Twigs Bistro and Martini Bar Wild Sage

Browne’s Addition Italia Trattoria

Central Spokane

Clover Geno’s Traditional Food & Ales Prohibition Gastropub Ruins

Kendall Yards

Central Food Veraci Pizza Wandering Table

North Spokane

1898 Public House The Barrel The Boiler Room Downriver Grill JJ’s Tap and Smokehouse MacKenzie River Pizza, Grill & Pub Mamma Mia’s Nudo Ramen House Thai Bamboo Tomato Street Twigs Bistro and Martini Bar

South Spokane

Casper Fry Laguna Cafe Lantern Tap House Latah Bistro Luna MacKenzie River Pizza, Grill & Pub Manito Tap House Remedy South Hill Grill Thai Bamboo Twigs Bistro and Martini Bar The Two Seven Public House

Spokane Valley

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

page

$29 $29 $19 $19 $19 $29

50 50 52 52 53 54

$29

40

$29 $19 $19 $29

36 38 46 47

$29 $19 $29

34 54 54

$29 $29 $19 $29 $19 $19 $19 $19 $19 $19 $19

30 32 33 37 41 43 43 45 51 52 53

$29 $29 $19 $29 $29 $19 $19 $29 $19 $19 $19 $19

33 41 41 41 42 43 43 47 49 51 53 53

$29 $19 $29 $19 $19

30 42 44 51 53

$19 $19

37 42

$29 $29

44 47

$29

34

Airway Heights

EPIC at Northern Quest Resort & Casino Longhorn BBQ Masselow’s Steakhouse at Northern Quest Resort & Casino Rusty Moose Bar & Grill

West Spokane

Chaps Restaurant


FEBRUARY 23 - MARCH 4

BY CUISINE

price page

price page

American Gastropub 1898 Public House Ambrosia Bistro and Wine Bar Barlows at Liberty Lake The Barrel Beverly’s at The Coeur d’Alene Resort Bistro on Spruce The Bluebird Casper Fry Central Food Chaps Restaurant Charley’s Grill & Spirits Clover Dockside at The Coeur d’Alene Resort Downriver Grill Durkin’s Liquor Bar EPIC at Northern Quest Resort & Casino Fedora Gilded Unicorn Globe Bar & Kitchen Iron Goat Taproom Laguna Cafe Latah Bistro MacKenzie River Pizza, Grill & Pub Coeur d’Alene, North, South The Melting Pot Mulligan’s Palm Court Grill at The Davenport Hotel Post Street Ale House Red Tail Bar & Grill at The Coeur d’Alene Casino Ripples Riverside Grill Ruins Safari Room at The Davenport Hotel Satay Scratch Spokane South Hill Grill Sweet Lou’s Restaurant and Tap House True Legends Grill Twigs Bistro and Martini Bar Downtown, North, South, Valley Wandering Table Wild Sage

Asian

Bonsai Bistro & Sushi Bar Nudo Ramen House Downtown, North

Barbecue

JJ’s Tap and Smokehouse Longhorn BBQ Valley, Airway Heights

European

Santé Restaurant & Charcuterie

French

$29 $29 $19 $29

30 30 31 32

$29 32 $29 32 $29 33 $29 33 $29 34 $29 34 $19 34 $29 36 $29 36 $29 37 $29 37 $19 37 $19 38 $19 38 $19 39 $19 40 $29 41 $29 41 $19 43 $29 44 $19 44 $29 46 $19 46 $19 46 $19 47 $29 47 $29 48 $29 48 $29 49 $19 49 $19 50 $19 52 $19 53 $29 54 $29 54 $19

33

$19 45 $19

41

$19 42 $29

48

The Backyard Public House Blackbird Tavern + Kitchen Geno’s Traditional Food & Ales Lantern Tap House Manito Tap House Prohibition Gastropub Remedy Saranac Public House Timber Post Falls The Two Seven Public House

Italian

Europa Restaurant & Bakery Italia Trattoria Mamma Mia’s Tito’s Italian Grill & Wine Shop Tomato Street Downtown, North Uva Italian

Irish

O’Doherty’s Irish Grille

Mediterranean

White House Grill

Northwest

315 Martinis and Tapas Bardenay Corkhouse Herbal Essence Cafe Hotel RL Spokane - Restaurant and Bar Luna Oval Office Rusty Moose Bar & Grill Seasons of Coeur d’Alene Steelhead Bar and Grille Table 13 at The Grand Hotel Tamarack Public House

Pizza

The Boiler Room Veraci Pizza

Seafood

Anthony’s at Coeur d’Alene Anthony’s at Spokane Falls

Southwest

Tortilla Union Southwest Grill

Steakhouse

Cedars Floating Restaurant Clinkerdagger Grille From Ipanema Masselow’s Steakhouse at Northern Quest Resort & Casino Max at Mirabeau Spencer’s

Thai

$19 31 $29 32 $19 38 $19 41 $19 43 $19 46 $29 47 $19 48 $19 51 $19 53 $29 $29 $19 $19

37 40 43 51

$19 52 $19 53 $19

45

$19

54

$29 30 $19 31 $29 36 $29 39 $19 40 $29 42 $29 45 $29 47 $29 49 $29 50 $29 50 $29 50 $19 $19

33 54

$29 $29

30 31

$19

52

$29 34 $29 36 $29 39 $29 44 $29 44 $29 49

Linnie’s Thai $19 42 Thai Bamboo Coeur d’Alene, North, South, Valley $19 51 Fusion Fleur de Sel

$29

38

Hills’ Restaurant & Lounge Inland Pacific Kitchen

$29 $29

39 40

Bring the Family in for Inlander Restaurant WeEk 1333 W Summit Parkway • Spokane, in Kendall Yards 509.389.0029 • Open daily 11am-9pm

INLANDER RESTAURANT WEEK 2017 29


Any Week

1898 PUBLIC HOUSE

315 MARTINIS AND TAPAS

Classic food with a fresh twist. Eat inspired, Spokane!

At the Greenbriar Inn (1908) on the National Registry of Historic Places.

NORTH SPOKANE

AMERICAN

29

$

FIRST COURSE Crab Bruschetta Pacific Northwest crab, artichoke cream cheese, lemon garlic aioli

Kale & Brussels Sprout Salad Cougar Gold white cheddar, pancetta, candied pine nuts, lemon shallot vinaigrette

COEUR D’ALENE

NORTHWEST

29

$

FIRST COURSE Spring Mix Salad Strawberry champagne vinaigrette, blueberries, strawberries, fennel, toasted almonds, fresh horseradish Caesar Salad Chopped romaine, Caesar dressing, Parmesan, lemon

Lobster Bisque Maine lobster, white truffle oil

Endive Roasted beets, roasted walnuts, port-infused chèvre, lemon dill vinaigrette

SECOND COURSE Sweet & Spicy Vietnamese Caramel Chicken Mifoon rice, stir-fried vegetables

SECOND COURSE St. Louis Style Ribs Slow cooked, locally made huckleberry barbecue sauce, steamed broccolini, roasted potatoes and rosemary

Twelve-hour Braised Short Ribs Cabernet demi-glace, fried onion, horseradish mash, seasonal vegetable Grilled Atlantic Salmon Maine lobster mash, seasonal vegetable, Maine lobster butter sauce THIRD COURSE Salted Caramel Tart Cracker crust, fleur de sel, housemade caramel

Breaded Orange Roughy Filet Saffron cream, seared scallop, sauteed Brussels sprouts, garlic confit, risotto Frenched Lamb Chops Pistachio pesto, tomato bruschetta, feta, sautéed artichoke heart, roasted garlic, pickled carrot, herbed orzo

Mascarpone Cheesecake Housemade strawberry sauce, fresh strawberry

THIRD COURSE Macarons Vanilla, chocolate, strawberry, crème anglaise

Warm Chocolate Brownie and Ice Cream Bittersweet chocolate, housemade vanilla ice cream

Carrot Cake Cheesecake Trifle Chocolate mousse, marshmallow, caramel, graham cracker

DRINK LOCAL Lemon Huck Finn Dry Fly vodka, triple sec, housemade sour, fresh huckleberry purée $7

DRINK LOCAL 315 Manhattan Housemade aromatic bitters and Vya sweet vermouth $8

509.466.2121

208.667.9660

See our listing for IRW courses HOURS: M-Th 11a-9p • F 11a-10p • Sa 8a-10p • Su 8-9p

905 N. WASHINGTON ST. | 509-392-4000

THE OLD BROADVIEW DAIRY

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd. Sunday-Thursday 4–9 pm; Friday-Saturday 4-10 pm

315 E. Wallace Ave. Tuesday-Saturday 3-9 pm; closed Sunday and Monday

AMBROSIA BISTRO & WINE BAR

ANTHONY’S AT COEUR D’ALENE

Great food, fine wine, and special friends; what else is there?

Anthony’s at Coeur d’Alene is located in the Riverstone community.

SPOKANE VALLEY

AMERICAN

29

$

COEUR D’ALENE

FIRST COURSE Chicken and White Bean Chili Chicken and white beans with roasted green chilies, corn, and white onions. Topped with cilantro and cotija cheese. |GF

FIRST COURSE Crispy Calamari With lemon aioli.

Fried Artichoke Hearts Lightly breaded and deep fried artichoke hearts served with a chipotle aioli.

Oregon Bay Shrimp Cocktail

Greek Salad Mixed greens, cucumbers, red onions, Kalamata olives, and tomatoes tossed in a creamy feta dressing. |GF |V SECOND COURSE Salmon Masala Wild sockeye salmon tossed with onion, red bell pepper, and green beans in a creamy garam masala sauce with yellow rice and topped with a spicy mango raita. Moroccan Chicken with Olives and Lemons Slow cooked chicken rubbed with exotic spices, and served with onion, charred lemon and green olives over roasted garlic couscous. Brown Sugar Bourbon-Glazed Pork Tenderloin Roasted pork tenderloin brushed with a peppered brown sugar bourbon glaze. Served atop a sweet potato and arugula hash with onion and bacon. |GF THIRD COURSE Chocolate Mousse Rich and creamy chocolate mousse served in a chocolate cup and topped with whipped cream and raspberry coulis. |GF Orange Olive Oil Cake Orange glazed olive oil cake served with a wild Italian cherry ice cream.

SEAFOOD

29

$

Anthony’s Award-Winning Clam Chowder SECOND COURSE Wild Alaska Silver Salmon Roasted with citrus butter on an alder plank and served over lemon edamame risotto. Finished with fresh corn succotash. Steak & Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle lime butter, paired with chargrilled ocean prawns. Finished with cranberry lime relish. Smoked Wild Alaska Salmon Fettuccine Wild Alaska salmon, sautéed onions, zucchini, mushrooms, capers, dill and herbed cream sauce. Finished with grated Parmesan. THIRD COURSE Anthony’s Burnt Cream Our traditional silky, rich vanilla burnt cream with a caramelized sugar crust topping. Olympic Mountain Chocolate Chip Cherry Ice Cream Baileys Irish Cream Chocolate Mousse

DRINK LOCAL Mad Bomber Brewing Company Fatman IPA $5.50

Flourless Chocolate Cake Rich, creamy chocolate cake made with imported chocolate and topped with fresh whipped cream. |GF

DRINK LOCAL Ambrosia Bistro Red Full-bodied red wine blended and bottled just for us! $9

509.928.3222 9211 E. Montgomery Ave. Monday-Sunday 4 pm-close

30 INLANDER RESTAURANT WEEK 2017

RESERVATIONS RECOMMENDED

208.664.4665

RESERVATIONS RECOMMENDED

1926 W. Riverstone Dr. Sunday-Thursday 4-9 pm; Friday-Saturday 4-10 pm


ANTHONY’S AT SPOKANE FALLS

THE BACKYARD PUBLIC HOUSE

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

Gastropub serving upscale pub fare.

DOWNTOWN SPOKANE

SEAFOOD

29

$

FIRST COURSE Crispy Calamari With lemon aioli Anthony’s Award-Winning Clam Chowder Oregon Bay Shrimp Cocktail

SECOND COURSE Wild Alaska Silver Salmon Silver salmon roasted with citrus butter on an alder plank and served over lemon edamame risotto. Finished with fresh corn succotash. Steak & Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle lime butter paired with char-grilled ocean prawns. Finished with cranberry-lime relish. Smoked Wild Alaska Salmon Fettuccine Wild Alaska salmon, sautéed onions, zucchini, mushrooms, capers, dill and herbed cream sauce. Finished with grated Parmesan. THIRD COURSE Anthony’s Burnt Cream Our traditional silky rich vanilla burnt cream with a caramelized sugar crust topping.

DOWNTOWN SPOKANE

GASTROPUB

19

$

FIRST COURSE Taquitos Fried corn tortillas stuffed with house-smoked pulled pork and housemade avocado cream. Backyard Pretzels Housemade salted pretzel sticks, served with mustard and cheese sauce. No-Li Braised Beef Stew Savory beef stew made with No-Li Wrecking Ball Imperial Stout. SECOND COURSE Cavatappi Bolognese Housemade meat sauce, spiral pasta, finished with Parmesan, served with garlic bread. Backyard Burger Ground Northwest beef patty, caramelized onion, American cheese, mayo, lettuce, tomato, brioche bun, served with fries.

Backyard Fish Tacos Blackened mahi mahi, tropical slaw, avocado cream, cilantro, white corn tortillas, chips and salsa. THIRD COURSE Not Your Father’s Float Not Your Father’s Root Beer with a float of vanilla bean ice cream.

Olympic Mountain Chocolate Chip Cherry Ice Cream Bailey’s Irish Cream Chocolate Mousse

S’mores Sundae Vanilla bean ice cream, shaved chocolate, graham crumbles, brûléed marshmallow cream.

DRINK LOCAL Latah Creek Pinot Gris $7.50

Caramel Apple Pie Caramelized Washington apples, graham cracker crust, served à la mode.

DRINK LOCAL No-Li Back 40 Ale Pale ale brewed specifically for the Backyard with 100 percent Washington fresh hops. $4.50

509.328.9009

RESERVATIONS RECOMMENDED

509.822.7338

510 N. Lincoln St. Monday-Thursday 4-9:30 pm; Friday-Saturday 4-10:30 pm; Sunday 3-9 pm

1811 W. Broadway Ave. Open daily 11 am-10 pm or later

BARDENAY

BARLOWS AT LIBERTY LAKE

Bardenay specializes in house-distilled spirits & Pacific Northwest cuisine.

Family owned, Barlows features homemade recipes in an upbeat atmosphere.

COEUR D’ALENE

NORTHWEST

19

$

FIRST COURSE Charcuterie Plate Selection of cured meats with toasted crostini. Scotch Eggs Hard boiled egg wrapped in sausage, breaded and flash-fried. House Cocktail Try one of our three “Drink Local” specialty cocktails.

SECOND COURSE Pork Wellington Dried-apple stuffed, mustard-rubbed pork tenderloin, wrapped in puff pastry with demi-glace. Carbonara Chicken Sauteed pancetta, egg and Parmesan cheese tossed in housemade spaghetti, with charbroiled chicken thigh. Thai Green Curry Salmon Coconut green curry broth, steamed jasmine rice, charbroiled salmon fillet. THIRD COURSE Housemade Dessert Try any item from our rotating list of desserts made by our pastry chef. Insomniac Godiva Chocolate Liqueur, Buttershots, Amaretto, cold press coffee, cream. Served up. Chocolate Covered Strawberry Cocktail Bardenay Strawberry liqueur, Godiva chocolate Liqueur, cream, Aztec Chocolate Bitters, shaken and served up

DRINK LOCAL Ginger Rum Cocktail Bardenay Ginger Rum, Triple Sec, sweet and sour and a dash of vanilla. Served up. $6.75

LIBERTY LAKE

AMERICAN

19

$

FIRST COURSE Mahi Mahi Tacos Fresh lime, chipotle aioli, coleslaw, and mango salsa all layered on fresh mahi mahi, and served on corn tortillas. |GF Potato Skins Hand-cut potato skins topped with shredded cheddar cheese, bacon crumbles, and chopped green onion. |GF Citrus Spinach Salad Sliced oranges, feta cheese, Craisins, red onion, sweet and spicy pecans, and our spicy citrus vinaigrette. |V SECOND COURSE Cajun Fettuccini German sausage, chicken, and prawns cooked with green peppers, onions, and spicy Cajun sauce, served with garlic bread topped with Parmesan cheese. Homemade Meatloaf Our meatloaf served with mashed potatoes, vegetables, and rich brown gravy. Patty O’Shea’s Melt A chargrilled burger patty, house-smoked pastrami, Swiss cheese, grilled onion and sauerkraut on grilled rye bread served with Thousand Island dressing. THIRD COURSE Toffee Pudding Cake A rich toffee pudding cake topped with chocolate and caramel.

Homemade Carrot Cake Our homemade carrot cake sliced thick and topped with walnuts and homemade icing. New York Style Cheesecake A slice of delicious cheesecake topped with fresh strawberries and whipped cream.

DRINK LOCAL No-Li Amber Ale $4.50

208.765.1540

509.924.1446

1710 W. Riverstone Dr. Sunday-Thursday 5-9 pm; Friday-Saturday 5-10 pm

1428 N. Liberty Lake Rd. Monday-Sunday 7 am-close

INLANDER RESTAURANT WEEK 2017 31


THE BARREL

BEVERLY’S

Locally owned, neighborhood steak and seafood house.

Five-star cuisine including distinctive Northwest flavors.

NORTH SPOKANE

AMERICAN

29

$

COEUR D’ALENE

AMERICAN

29

$

FIRST COURSE Steak Bites Tender, seasoned steak bites served with our house horseradish cream sauce.

FIRST COURSE Ahi Tuna Tower Hawaiian tuna, avocado, cucumber, wasabi, soy-ginger, crispy wontons

Barrel Chowder Our house-made clam chowder.

Artisan Meats and Cheese Fig jam, Port syrup, dried cherries, house crackers

Winter Salad Fresh field greens topped with spiced walnuts, dried cherries and feta cheese. Served with balsamic vinaigrette.

Iceberg Salad Crisp iceberg, apple-smoked bacon, egg, tomato, red onion, croutons, and buttermilk blue cheese dressing

SECOND COURSE Crab Mac & Cheese Fresh pasta tossed with our house four-cheese sauce and Dungeness crab.

SECOND COURSE Filet of Sirloin and Lobster Six-ounce Snake River Farms Kobe beef sirloin, with four-ounce, butter-poached half lobster tail, Yukon whipped potato, broccoli rabe, Cabernet demi-glace, bearnaise, and warm butter

Barrel Steak with Mushrooms Six-ounce top sirloin smothered with Barrel steakhouse mushrooms. Crown Apple Pork Chop Hand-cut pork chop topped with bacon-shallot relish and Crown Apple glaze. THIRD COURSE Mud Pie House-made mud pie topped with chocolate and caramel sauce

British Columbia King Salmon Pan seared with lobster mashed potatoes, green beans, and caviar sauce |GF Smoked Chicken Penne Broccoli, apple-smoked bacon, cremini mushrooms, mozzarella cheese THIRD COURSE Warm Chocolate Soufflé With salted caramel sauce

Jumble Berry Bread Pudding Brûlée custard, toasted croissants and mixed berries

Huckleberry Cobbler With a scoop of vanilla bean ice cream

Cheesecake New York style cheesecake with an orange marmalade sauce

Crème Brûlée Vanilla custard with caramelized crust

DRINK LOCAL No-Li Brewhouse Rotating tap $4.50

DRINK LOCAL Third Channel IPA Down Draft Brewing Company, Post Falls, Idaho $6

509.467.5490

RESERVATIONS RECOMMENDED

208.765.2300 EXT. 23

RESERVATIONS RECOMMENDED

6404 N. Wall St. Monday-Thursday 4-10 pm; Friday-Saturday 4-11 pm; Sunday 4-9 pm

The Coeur d’Alene Resort, 115 S. Second St. Sunday-Thursday 5-9 pm; Friday-Saturday 5-10 pm

BISTRO ON SPRUCE

BLACKBIRD TAVERN + KITCHEN

Cozy fireplace dining, value-packed wine list, fantastic service and food.

Offering locally minded, elevated gastropub fare.

COEUR D’ALENE

AMERICAN

29

$

DOWNTOWN SPOKANE

GASTROPUB

29

$

FIRST COURSE Idaho Sushi Roll House-smoked sockeye salmon, julienned sweet potato, cream cheese and asparagus, sushi wrapped, served tempura-fried with chili berry coulis

FIRST COURSE Deep Fried Biscuit and Gravy Sausage gravy-infused buttermilk biscuit, blood orange jam

Tempura Fried Calamari Tempura fried calamari with house piquillo pepper remoulade sauce

Smoked Goat Tacos Curry jicama slaw, plantain yogurt, fried peanuts |GF

Ahi Tuna Poke’ Raw ahi tuna tossed with soy, fresh ginger, red chili, and scallions. Topped with diced avocado and served with crispy wonton chips

SECOND COURSE Pimento Cheese Ravioli Charcoal-roasted pig, smoked hock broth, cracklin, crispy greens

SECOND COURSE Port Braised Lamb Shank Fall-off-the-bone, port-braised lamb shank, roasted garlic-tomato demi-glace, garlic-herb mashed potatoes and chef’s fresh vegetables Orange Glazed Sockeye Salmon Wild Alaskan sockeye salmon, orange glazed, cedar paper wrapped over butternut squash risotto, finished with cranberry beurre blanc Bistro Beef Grilled black pepper-sea salt marinated beef shoulder tenderloin, Bistro Bleu cheese cream sauce, garlic-herb whipped potatoes and chef’s fresh vegetables THIRD COURSE Espresso Crème Brûlée Classic crème brûlée studded with chocolate-covered espresso beans Chocolate Huckleberry Crème Bomba Double chocolate brownie and huckleberry mousse covered with dark chocolate ganache

Duck Spring Rolls Sesame and radish, chili lime |GF

Nigerian Head-on Prawns Charred tomato, spicy mango, chili oil, rice cake Dan-Dan Noodles Udon noodles, pork, pickled vegetables, sweet and spicy bean sauce THIRD COURSE Sweet Corn Ice Cream Glazed cracklin’ butter caramel |GF Picarones Sweet potato and squash donuts, cane sugar syrup |V Chai Shave Ice Frozen mochi cotton candy, crispy rice |GF |V

DRINK LOCAL Colville Sake Collins Dominion single malt vodka, pear juice, star anise, ginger simple syrup, lemon juice, Sake $9

Orange Cranberry Bread Pudding Fresh cranberries, fresh orange, accompanied by housemade cinnamon ice cream

DRINK LOCAL Slate Creek Ale A pint of 6 Weight IPA $5

208.664.1774 1710 N. Fourth Ave. Monday-Saturday 5-9 pm; closed Sundays

32 INLANDER RESTAURANT WEEK 2017

RESERVATIONS RECOMMENDED

509.392.4000 905 N. Washington St. | Monday-Thursday 11am-9pm; Friday 11am10pm; Saturday 8am-10pm; Sunday 8am-9pm


THE BLUEBIRD

THE BOILER ROOM

Cozy midtown restaurant with great food and an amazing wine and beer list.

Five Mile’s wood-fired kitchen and tap house

COEUR D’ALENE

AMERICAN

29

$

FIRST COURSE Seared Scallops Celeriac purée, balsamic reduction, tomato relish.

Brussels Sprouts Caramelized onion and garlic, chipotle flake, Parmesan, lemon. |V Cheesy Bread Ask server for current selection.

NORTH SPOKANE

PIZZA

19

$

FIRST COURSE Dry Fly Whiskey Pork Sliders Apple wood-smoked pork shoulder, Dry Fly whiskey barbecue sauce, slaw, bun Smoked Salmon Crostini House-smoked, wild-caught sockeye, roasted pepper cream cheese, honey lime gastrique, chives, baguette House Salad Romaine, spring mix, cucumbers, red onion, bell pepper, carrot, Gorgonzola ranch dressing |GF |V

SECOND COURSE Wild-Caught Pacific Halibut Parmesan, ratatouille. Shrimp & Grits Creamy grits, spicy shrimp, braised pork belly, charred eggplant salsa. Fried Chicken Breast, thigh, leg and wing. Honey miso glaze, pickle. THIRD COURSE Doughnuts Jam, vanilla bean mascarpone, chocolate-hazelnut spread.

SECOND COURSE Margherita Pizza Pomodoro sauce, fresh mozzarella, finished with basil |V Barbecue Chicken Pizza Barbecue sauce, extra-sharp white cheddar, smoked mozzarella, chicken breast, Kansas City bacon, red onion, cilantro Fireball Pizza Spicy pomodoro sauce, house cheese blend, pepperoni, Italian sausage, Kansas City bacon, peppadews, serranos, Parmesan, finished with Sriracha

Carrot Cake Pecans, coconut, pineapple. Chocolate Torte Raspberry and mint sauce, whipped cream, toasted hazelnuts.

DRINK LOCAL Slate Creek Brewing ’Norse Nectar’ Juniper Pale Ale $4 pint

THIRD COURSE Chocolate Brownie warmed in the wood-fired oven, Dry Fly whiskey caramel, vanilla bean ice cream Not Chocolate Mixed berry cobbler with an oatmeal crust, served à la mode |GF Also Not Chocolate Sundae with vanilla bean ice cream, berry compote, fresh whipped cream |GF

DRINK LOCAL No-Li Boiler Room Five Mile Ale Pale Ale brewed with 100 percent Washington sourced hops $5

208.665.3777

509.863.9213

816 N. Fourth St. Tuesday-Thursday 4-9 pm; Friday-Saturday 4-10 pm; Sunday 4-9 pm

6501 N. Cedar Rd. Open daily 11 am-10 pm or later

BONSAI BISTRO & SUSHI BAR

CASPER FRY

Great atmosphere with lake views & parking; gluten-free & vegan options too

Locally owned and Southern inspired, with a friendly and hospitable soul.

COEUR D’ALENE

ASIAN

19

$

RESERVATIONS RECOMMENDED

SOUTH SPOKANE

AMERICAN

29

$

FIRST COURSE Kaki Fry! Panko-fried Puget Sound oysters (4), Bonsai slaw, tonkatsu sauce, fishermen’s aioli and lemon.

FIRST COURSE Andouille Sausage Corn Dog Housemade sausage dipped in our cornbread batter, fried till golden, served with creole mustard

Float The River Roll Smoked Idaho rainbow trout, fresh cucumber, kaiware sprouts and cream cheese topped with avocado and huckleberry drizzle. |GF |V

Chicken Wings, Pepper Jelly, Jicama & Mirliton Slaw Crisp wings tossed in our housemade pepper jelly over a bright and crunchy slaw

Barbecue Korean Kalbi Short Ribs Thirty-six-hour sweet soy-marinated thinly sliced ribs, charbroiled and served with kimchi. |GF

Pear and Feta Salad Organic mixed greens, fresh pear, feta cheese, and spiced walnuts, dressed with honey vinaigrette |GF |V

SECOND COURSE Sushi Dinner Spicy tuna roll, savory fried Las Vegas roll, hamachi nigiri, salmon sashimi rose, wakame seaweed salad. |GF

SECOND COURSE Mike’s White Barbecue Chicken Josper-grilled airline chicken breast, white barbecue sauce, sweet potato mash, brown butter and sage roasted brussels sprouts, pecans, cane syrup |GF

Curried Kobe Slices of Kobe steak wok-sautéed in brown butter, then stewed with organic vegetables in a rich red curry. |GF Tuna Dashi à la Furansugo Wok-seared bluefin tuna, asparagus, shiitake mushrooms, with a smoky tarragon dashi cream sauce. |GF THIRD COURSE Tempura Fried Cookie Dough Yes, we did. And we put it over ice cream. Chocolate Torte Crushed cashews, caramel, Himalayan pink salt. |GF Mochi Ice Cream Assorted plate of ice cream balls wrapped in a unique mochi “fondant.” |GF

DRINK LOCAL Wallace Brewery Idaho Select Lager $5.50

Pork Belly Porchetta Spice-rubbed, rolled and smoked pork belly, Tasso ham, caramelized onion and herbed lentils, with butter-glazed carrots |GF

Come see us during Inlander Restaurant Week in the Valley! Spokane’s Only Late Night Eclectic Dining Experience

Open until 2am - Friday & Saturday

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

Roasted Butternut Squash and Wild Mushroom Risotto Josper-roasted butternut squash and wild mushrooms simmered in a creamy risotto, finished with herbs, white wine and Parmesan cheese |GF |V THIRD COURSE Beignets Pork fat beignets, dusted with powdered sugar, accompanied by three luscious dipping sauces: Bourbon Caramel, Nutella Cream, and Crème Anglaise Peanut Butter Pie In a Jar Creamy peanut butter mousse, vanilla whipped cream, peanut butter cookie crumbles |V Nate’s Ice Cream Sampler A trio of our sous-chef’s best ice creams: Red Beans and Ricecream, Bailey’s Whiskey, Caramel, Coffee, Fudge, and Toasted Marshmallow, Graham and Hershey’s S’more |GF |V

DRINK LOCAL Barrister Winery Rough Justice, red blend - Bottle $40

dinner Mon-Fri 3pM-Close sAT 4pM-Close PrOUd PArTiCiPAnT Of

208.765.4321 101 E. Sherman Ave. Open daily 11 am- 9 pm

RESERVATIONS RECOMMENDED

509.535.0536

RESERVATIONS RECOMMENDED

928 S. Perry St. Tuesday-Thursday 5-9 pm; Friday-Saturday 5-10 pm; Sunday 4-9 pm

Inlander restaUrant Week 1007 W. 1st Ave • (509) 456-5656 scratchspokane.com

INLANDER RESTAURANT WEEK 2017 33


E

19

$

CENTRAL FOOD

A unique floating restaurant, located on Lake Coeur d’Alene.

Serving both a $19 vegan/vegetarian menu and a $29 meat menu.

COEUR D’ALENE

est

ic

ta -

- Be M k n i r D aj

CEDARS FLOATING RESTAURANT

your magical choices listed on PG 38

STEAKHOUSE

29

$

FIRST COURSE House Smoked Salmon Crostini Capers, lemon dill cream cheese, red onions

Housemade New England Clam Chowder Baby clams, potatoes, onions, celery, simmered with cream and thyme

Mushroom Mousse Terrine Mushroom duxelle, poached egg, bacon, toast soldiers Roasted Brussels Sprouts Vegan sprouts with olive oil and Aztec Spice |V

SECOND COURSE Cedars’ Signature Cedar Planked Salmon Fresh grilled salmon, sautéed baby potatoes, broccolini, honey chipotle sauce |GF

SECOND COURSE Wood’s Ranch Beef Cheeks Five-hour red-wine braised, Olsen Farms potatoes, broccoli |GF

New York Steak Sixty-day-aged New York steak, Idaho baked potato, winter seasonal vegetables |GF

Wild Mushroom Pasta (Vegan) Hedgehog mushroom, walnut sauce, herb bread crumbs |V

Pork Tenderloin Herb-and-garlic marinated, grilled, toasted gnocchi, broccolini, Dijon peppercorn sauce

NOLA Prawns Sautéed prawns, traditional New Orleans sauce, cream cheese grits, bacon wilted kale

THIRD COURSE Flourless Chocolate Cake Decadent fudge cake, raspberry sauce |GF

THIRD COURSE Tarte Tatin French upside-down apple tart with molasses ice cream

New York Cheesecake Made in-house, served with Idaho huckleberry sauce |GF

Rhubarb Sorbet Our popular sorbet, just rhubarb, water, and sugar, is surprisingly creamy |GF |V

DRINK LOCAL Bartholomew Tinbender brandy, St-Germain and cardamom bitters $8.50

208.664.2922

509.315.8036

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1514 S. Marina Dr. Sunday-Thursday 4-8:30 pm; Friday-Saturday 4-9 pm

1335 W. Summit Pkwy. Monday-Saturday 4-9 pm

CHAPS RESTAURANT

CHARLEY’S GRILL & SPIRITS

Featuring comfort food inspired by American classics.

Come for the food, stay for the atmosphere!

AMERICAN

29

$

Shrimp and Crab Cocktail Fresh jumbo shrimp peeled and served with crab in our scratch-made cocktail sauce. |GF Jambalaya Blackened chicken, shrimp, andouille sausage and rice in Chef Jason’s signature spicy broth. SECOND COURSE Sirloin Medallions Top sirloin with onion demi-glace. Pancetta-wrapped asparagus and mashed potato. |GF Seared Ahi tuna Spicy ahi tuna lightly seared. Asian risotto with sugar snap peas, and a soy caramel and wasabi sauce. Osso Buco Braised osso buco. Skin-on red mashed potato smothered in our chef’s classic savory sauce. |GF THIRD COURSE Port Caramel Chocolate Tart Chocolate and caramel are enhanced with port wine, Spanish almonds, and fleur de sel. Blackberry and Raspberry Napoleon Layers of flaky, buttery puff pastry are filled with fresh berries and a subtly sweet and tart sabayon; a light custard made with champagne, passion fruit and cream. Bourbon Pecan Brownie Ice Cream Chunks of our housemade, dense darkchocolate brownie paired with The Scoop’s vanilla bean ice cream.

DRINK LOCAL Chapsgirl Martini Dragonberry Rum, a touch of sour shaken and poured over The Scoop’s signature raspberry sorbet. $9

34 INLANDER RESTAURANT WEEK 2017

Chocolate Mousse 72% Guittard chocolate, whipped cream |GF |V

DRINK LOCAL Huckle-Tini Northwest huckleberries, infused house vodka, vanilla vodka, freshsqueezed lime juice $6

FIRST COURSE Lox Crostini Brined sockeye salmon with dill-caper cream cheese and cucumber.

DURKINSLIQUORBAR.COM • 509.863.9501

29

$

Arugula Salad Bacon, goat cheese, sliced almonds, apple vinaigrette |GF

WEST SPOKANE

415 WEST MAIN AVENUE  SPOKANE, WA MON-WED 11:30AM -10PM THUR-SAT 11:30AM -1AM

AMERICAN

FIRST COURSE Cauliflower Tartine Roasted cauliflower steak, roasted garlic, olive oil, capers, country bread |V

Apple Streusel Cake Cinnamon spiced apple cake, salted caramel ice cream, whipped cream

DOWNTOWN SPOKANE • 110 S MONROE ST (509) 309-3698 • WWW.GILDEDUNICORN.COM

KENDALL YARDS

DOWNTOWN SPOKANE

AMERICAN

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

19

$

Classic Caesar Salad Chopped romaine tossed with our own Caesar dressing and housemade herb croutons with grated Parmesan cheese Chiptle Chicken Wings Six chicken wings flash fried and dusted with a Smokey Chipotle rub...served with celery sticks and Jalapeno Ranch dipping sauce SECOND COURSE USDA Grilled Top Sirloin Eight-ounce Angus-certified top sirloin grilled to perfection, served with roasted garlic Parmesan mashers and sautéed seasonal vegetables The Ultimate Stack A creative blend... our five-cheese blend mac ’n cheese stacked on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce, served with sautéed seasonal vegetables Teriyaki Chicken Two tender breasts seared and topped with grilled pineapple and teriyaki sauce, served with rice pilaf and sautéed seasonal vegetables THIRD COURSE Seasonal Cheesecake A rich and creamy favorite “Jamaican Me Crazy ” Local roaster Tom Saywer Jamaican Rum Coffee brewed and served with a scoop of vanilla bean ice cream Lemon Meringue Pie Martini 360 Sorrento Lemon Vodka, 360 Madagascar Vanilla Vodka, simple syrup, sour and cream, shaken and served up

DRINK LOCAL Craft Beer Iron Goat, Twelve String, No-Li Brewhouse $4.50

509.624.4182

509.328.8911

4237 South Cheney-Spokane Rd. Wednesday-Saturday 5 pm-close

801 N. Monroe St. Monday-Friday 4-9 pm; Saturday 4:30-9 pm; closed Sunday


Join us for Inlander Restaurant Week

Three Delicious Courses | $19

at Liberty Lake

1428 N. Liberty Lake Rd. | 509-924-1446

INLANDER RESTAURANT WEEK 2017 35


Our food is your next big craving

CLINKERDAGGER

CLOVER

Classic American steak and seafood.

Thoughtful food, fine cocktails, gracious hospitality.

DOWNTOWN SPOKANE

STEAKHOUSE

29

$

FIRST COURSE Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing |GF Hearts of Romaine Caesar Caesar dressing, olive oil croutons, Asiago New England Clam Chowder Caramelized leeks, bacon

SECOND COURSE Oven-Roasted Chicken Dijon Asiago, garlic, mashed Yukon potatoes, wilted spinach and bacon-leek relish Columbia River Peppercorn Steelhead Honey-glazed, peppercorn-crusted steelhead finished with dill beurre blanc and pickled red onion |GF

CENTRAL SPOKANE

AMERICAN

29

$

FIRST COURSE Clover Salad Mixed greens, Pecorino Romano, spiced candied pecans, citrus vinaigrette |GF |V

Caesar Salad Romaine lettuce, Pecorino Romano, anchovies, housemade croutons, Caesar dressing Chef’s Seasonal Soup Rotating selection SECOND COURSE Snake River Farms Kurobuta Pork Loin Bacon/apple broth, hazelnut-and-bacon cornbread, braised cabbages, fingerling potato Pan Roasted Washington Steelhead Chickpea, mushroom and piquillo chili ragout, garlic rouille, braised winter greens, grilled bread

Rock Salt Roasted Prime Rib Garlic-herb rub, slow roasted all day under a mountain of rock salt and finished in high heat for a superior crust

Braised Hangman Valley Lamb Lasagna Buckwheat pasta, spinach, leek, fennel and feta cheese. pine nut tapenade, cauliflower purée

THIRD COURSE Burnt Creme Rich vanilla custard, caramelized sugar crust

THIRD COURSE Brown Butter Hazelnut Cake Huckleberry compote, salted caramel mascarpone |V

Chocolate Mousse Housemade, rich, smooth Pumpkin Cheesecake

Butterscotch Pudding Whipped buttermilk, fleur de sel, biscotti |V

DRINK LOCAL No-Li Brewery Seasonal brew $5.95

Cocoa Powder Brownie Irish butter cream, candied cocoa nibs, whiskey cherry purée |V

DRINK LOCAL 2012 Robert Karl Claret 42% Cabernet, 23% Malbec, 15% Petit Verdot, 10% merlot, 10% Cab Franc $10 glass / $39 bottle

Award-Winning Cuisine Live Music • Vibrant Bar • Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM

509.328.5965

RESERVATIONS RECOMMENDED

CORKHOUSE

DOCKSIDE

Northwest casual with a focus on local food.

Casual dining on the water’s edge of Lake Coeur d’Alene. NORTHWEST

FIRST COURSE Smoked Trout Rillettes Green apple, celery root, grain mustard, baguette

29

$

Grilled Escarole Fingerling potatoes, warm vinaigrette with Spanish chorizo, blood oranges, green olives, toasted almonds and mint Cauliflower Soup Dungeness crab, fried taro root, curry oil SECOND COURSE Pork Belly & Scallops Parsnip cream, dinosaur kale, apple preserve, Banyuls butter sauce |GF Red Wine Risotto Grilled radicchio, pancetta, roasted butternut squash, rosemary and pecorino Hanger Steak Pickled horseradish salsa verde, skillet fingerlings and Jerusalem artichokes, red wine demi-glace THIRD COURSE Peanut Butter Terrine Draped in dark chocolate with maple and sea salt peanuts |GF |V Coconut Panna Cotta Lemon curd, almond cookie, raspberries and ginger-scented honey |GF Doughnut Holes Spiced sugar, plain or powdered sugar doughnuts with chocolate, salted caramel or raspberry dipping sauces

DRINK LOCAL Barrister Winery Rough Justice Red Blend $12 glass/$44 bottle

M-F 2PM-5PM

2808 E. 29TH AVE SPOKANE • 509-536-4745 SOUTHHILLGRILL.COM

36 INLANDER RESTAURANT WEEK 2017

COEUR D’ALENE

AMERICAN

29

$

FIRST COURSE Dockside Sampler Macadamia coconut prawns, crab artichoke melt, and hummus two ways with Romesco sauce. Served with pita bread and prawn dipping sauce. Yakiniku Skirt Steak Charbroiled marinated skirt steak tossed with sautéed onions and peppers. Finished with a sweet soy glaze, cilantro lime sticky rice, and furikake-dusted wonton shell.

Crispy Portobello and Cheese Curds Sliced marinated mushroom and white cheddar cheese curds lightly battered and flash-fried. Served with tangy yogurt slaw and a trio of dipping sauces. SECOND COURSE Pistachio Crusted Halibut Pan-seared and served with a lemon Dijon cream sauce, oven roasted vegetable medley and cranberry walnut rice pilaf. Cedar Plank Salmon Hickory spice rubbed and charbroiled on our signature cedar plank. Served with creamy polenta and fresh steamed vegetables. |GF Chicken Confit Two French cut chicken breasts atop grilled rice cakes with balsamic anise reduction, and lemon garlic asparagus. |GF THIRD COURSE Bakery Duo Chef’s favorite mac daddy coconut cake paired with opera cake (almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream) and a scoop of housemade caramel ice cream and white chocolate ice cream in a Florentine shell. Personal Gooey Enjoy a more modest version of the sundaes that put us on the map. Choose one of the following: Butterfinger, Chocolate obsession, Reese’s, Strawberry shortcake. Triple Berry ’Cheese-shake’ Strawberries, raspberries and blueberries blended with our resort bakery’s homemade cheesecake, milk and vanilla ice cream. Topped with whipped cream graham cracker crumble and a cherry.

Breakfast Lunch Dinner

Happy Hour

RESERVATIONS RECOMMENDED

913 E. Sharp Ave. Sunday-Thursday 4:30-8 pm; Friday-Saturday 4-9 pm

LIBERTY LAKE

509.487.2937

621 W. Mallon Ave. Monday-Thursday 4:30-9 pm; Friday-Saturday 4-10 pm; Sunday 3-9 pm

509.922.4210 1400 Meadowwood Ln. Monday-Saturday 4 pm-close

RESERVATIONS RECOMMENDED

DRINK LOCAL Coeur d’Alene Cellars Lake Coeur d’Alene Chardonnay $9 208.765.4000 RESERVATIONS RECOMMENDED

The Coeur d’Alene Resort, 115 S. Second St. Sunday-Thursday 6 am-10 pm; Friday-Saturday 6 am-11 pm


DOWNRIVER GRILL

DURKIN’S LIQUOR BAR

Local. Seasonal. Fresh. Award-winning modern American cuisine at its best.

Swank upscale diner, natty basement whiskey bar.

NORTH SPOKANE

AMERICAN

29

$

FIRST COURSE Local Green Garbanzo Bean Hummus Grilled pita, radish confit, cucumber, lemon salt, feta, red chili oil |V Classic Caesar Salad Romaine, grilled lemon, garlic confit, Parmesan crisp, croutons, housemade Caesar dressing

Garden Salad Mixed greens, cucumber, tomato, Parmesan, choice of dressing SECOND COURSE Chicken Marsala Sautéed cremini mushrooms, Marsala cream sauce, seasonal vegetables, choice of starch, fried leeks Grilled Beef Shoulder Tenderloin Roasted Yukon potatoes, fromage de chevre fondue, charred onion marmalade Thai Curry Tofu Cilantro-lime rice, yellow curry sauce, tomato chutney, crispy fried carrots |GF |V THIRD COURSE Butterscotch Pudding With chocolate ganache and gingersnap cookie

DOWNTOWN SPOKANE

AMERICAN

29

$

Roasted Beets Smoked cheddar, pickled egg, radish sprouts, pomelo vinaigrette |GF |V Crispy Pig Ear Fermented hot sauce, fried egg, hollandaise, salsa verde SECOND COURSE Braised Oxtail Tater tots, confit cipollini onion, tomato aioli, frisee, braising jus Charred Oyster Mushrooms Radicchio gratin, puffed barley, Romesco |GF |V Pan Seared Duck Breast Potato butter, pickled butternut squash, pomegranate, smoked glace |GF THIRD COURSE Foie Gras Rice Krispie Treat Milk chocolate, strawberry powder

House Beignets Dusted in confectioner’s sugar and served with bourbon caramel and seasonal jam

Join us for Inlander Restaurant Week All 4 Locations Participating

Malted Chocolate Panna Cotta Cereal milk gelée, brown butter crumbs |V Cookie Dough Semifreddo Churro, dulce de leche |V

Crème Brûlée Traditional vanilla custard topped with caramelized sugar and served with berry compote, whipped cream and mint |GF

We’re here for you

FIRST COURSE Smoked Pork Tartare Black garlic popcorn, satsuma, piquillo pepper, bagel chips

DRINK LOCAL Caribbean Daiquiri Stiggins’ Pineapple rum, Skidmore Alchemy bitters, Appleton White rum, lime, Holiday syrup $9

PHAD THAI NOODLES

DRINK LOCAL The Boulevard House-infused grapefruit-fennel gin, tonic, lime $7

GOLDEN CASHEW NUT 509.323.1600

RESERVATIONS RECOMMENDED

509.863.9501

RESERVATIONS RECOMMENDED

3315 W. Northwest Blvd. Tuesday-Friday 11 am-9 pm; Saturday-Sunday 9 am-9 pm

415 W. Main Ave. Monday-Thursday 5-10 pm; Friday-Saturday 5 pm-midnight; closed Sunday

EPIC

EUROPA RESTAURANT & BAKERY

A larger-than-life sports restaurant and entertainment venue. AIRWAY HEIGHTS

AMERICAN

Offering housemade pasta, pizza and pastries in a cozy, casual environment.

19

$

DOWNTOWN SPOKANE

ITALIAN

29

$

FIRST COURSE Smoked Steelhead Chowder Creamy chowder with potatoes and house-smoked steelhead

FIRST COURSE Caesar Salad Romaine tossed with Caesar dressing and Parmesan cheese and topped with housemade croutons; anchovies on request. |GF

Fried Pickles Crispy fried pickles served with avocado ranch

Grilled Prawns Served over a bacon, corn and jicama salad. |GF

Fried Polenta Tower Polenta, bacon, caramelized onions, mushrooms, roasted garlic, arugula, balsamic glaze with garlic Parmesan sauce

Mushroom Canapés Roasted mushrooms and brie cheese on fresh-baked crostinis. |V

SECOND COURSE Smokehouse Sampler Smoked pulled pork, smoked brisket, lime-cilantro smoked chicken served with coleslaw, fries and toast

SECOND COURSE Branzino Whole roasted Medditeranean sea bass in a lemon-caper sauce with roasted potatoes and zucchini. |GF

Nacho Burger Hand-formed chuck brisket blend burger, lettuce, tomato, jalapeños, cheddar cheese, cilantro sour cream served open-faced on sourdough bread with tortilla chips

Sirloin Broiled beef sirloin topped with demi-glace, served with Parmesan risotto and Brussels sprouts. |GF

Kimchi & Tofu Wrap Housemade kimchi, tofu, mushrooms, arugula in a spinach flour tortilla served with choice of side THIRD COURSE Bourbon Apple Blondie Vanilla ice cream, candied walnuts with caramel sauce Candy Bar Salted Caramel Baileys and English toffee Meyer Lemon Cheesecake Gingerbread crust and fresh raspberries

DRINK LOCAL Dry Fly Gin Rickeye Dry Fly Gin, lime wedges, club soda $5

RED CURRY

Gnocchi Fresh-made potato gnocchi sautéed with pancetta, arugula and Parmesan cheese.

Dine ly Regular ! & Save

Join our Loyalty Club to SAVE 10%and get FREE items!

Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)

South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)

thaibamboorestaurant.com

THIRD COURSE Lemon Sour Cream Cheesecake Chocolate Peanut Butter Ice Cream Chocolate Decadence with Peppermint Cream

DRINK LOCAL Barrister Cabernet Franc - Bottle $45

509.481.2122

509.455.4051

Northern Quest Resort & Casino, 100 N. Hayford Rd. Open daily 7 am-close

125 S. Wall St. Sunday-Thursday 4-10 pm; Friday-Saturday 4-11 pm

RESERVATIONS RECOMMENDED

Hills’ 401 West Main Ave, 509-747-3946 INLANDER RESTAURANT WEEK 2017 37


Wild Sage coMfortable fine dining

Make Restaurant Week reservations now to experience any one of our delicious dinners

FEDORA

FLEUR DE SEL

A friendly, family-owned and operated establishment.

Elegant dining with a view.

COEUR D’ALENE

AMERICAN

19

$

29

$

FIRST COURSE Duck Pastrami and Garlic Panna Cotta Poached garlic panna cotta, housemade duck pastrami and ravigote vinaigrette |GF

Pulled Pork Skins Smoked pork, cheddar jack cheese, red and green onion, barbecue sauce drizzle, roasted garlic sour cream

Shrimp Friture Deep-fried shrimp, green beans, carrots, onions, peppers and celery tossed with a lime ginger aioli

Classic Caesar Salad Parmesan cheese, rustic crouton

Fennel and Bebe Asiago Salad Laurel’s Crown Asiago Cheese shavings (Othello, Washington) paired with a salad of napa cabbage and fennel in a whole grain mustard dressing with pistachios |GF |V

Blue Goose Burger Six-ounce Kobe patty, grilled mushrooms and onions, Gorgonzola cheese, barbecue sauce, lettuce, tomato, Fedora fries Crispy, pan-fried Columbia River Steelhead, which may be paired with Dungeness crabmeat, sweet onion soubise, grain mustard gastrique, spiced green-apple nappa cabbage slaw, and a quinoa-wild rice blend.

FRENCH

FIRST COURSE Ahi Poke Nachos Marinated raw tuna, wonton chips, wasabi mayo, unagi sauce, bourbon-pickled jalapeños, Sriracha aioli, avocado

SECOND COURSE Mac & Cheese Tillamook white cheddar, Sriracha-glazed honey shrimp, cavatappi

(509) 456-7575

POST FALLS

Idaho Rainbow Trout Braised bacon rice, fresh vegetable, sake butter sauce THIRD COURSE Kahlua Chocolate Mousse Creamy, light mousse topped with Chantilly cream New York Style Cheesecake A traditional cheesecake finished with strawberry sauce Coconut Rice Pudding Brûlée Served with fresh raspberries

SECOND COURSE Chicken and Truffles Grilled chicken breast over ravioli filled with mushroom duxelle in an Italian Black Summer truffle cream sauce Smoked Pork Tenderloin and Bacon Jam Oven-roasted, house-smoked pork tenderloin served over gastrique-cooked red cabbage and served with a black garlic sauce and topped with bacon jam |GF Alaskan Cod Papillote Alaskan cod baked and served in a papillote with roasted butternut squash, kale and locally farmed purple potatoes. Served with a leek and dry vermouth cream sauce |GF THIRD COURSE “General” Housemade chocolate frozen cream served with a palmier cookie and a splash of Baileys Irish Cream |GF

DRINK LOCAL Dry Fly Classic Martini $5

Petits Fours One of each of the following petits fours: chocolate caramel topped with fleur de sel, choux filled with pastry cream, four spices Parisian macaron (no substitutions) Giussepina’s Walnut Torte My grandma’s walnut torte served with caramel sauce, Chantilly cream and caramelized banana

Open daily at 4:00 p.m. 916 W. Second Ave Spokane, Washington

w il d s a g e b is t r o. c om

DRINK LOCAL Honey Spirit Martini Up North Distillery (Post Falls) Honey Spirit, orange peel, Bordeaux cherry $7

208.765.8888

208.777.7600

1726 W. Kathleen Ave. Open daily 11 am-9 pm

4365 Inverness Dr. Open daily, 5 pm - close

GENO’S TRADITIONAL FOOD & ALES

GILDED UNICORN

Great, upscale pub food and friendly service in a comfortable atmosphere.

Modern American, classic restaurant featuring handcrafted foods & drinks.

CENTRAL SPOKANE

GASTROPUB

19

$

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Kale & Risotto Balls Two hand-formed risotto balls featuring kale, roasted garlic and ricotta cheese, then deep-fried and served with our rustic marinara and basil pesto.

FIRST COURSE Deviled Eggs Smoky whipped yolks, maple chili and applewood bacon |GF

Baba Ganoush An eggplant dip of baked eggplant, garlic, lemon juice and tahini served with pita bread.

Crispy Duck Wings (2) Korean butter sauce and house kimchi

Pot Stickers Pork pot stickers are pan-fried and served with a soy-ginger dipping sauce. SECOND COURSE Apple Chutney Pork Loin A breaded pork loin medallion is pan-seared, topped with our own apple-ginger chutney and finished with a demi-glace. Served with smashed Yukon Gold potatoes.

19

$

Pickled Beet Salad Roasted beets, goat cheese, blackberry dressing, red onion, hazelnuts |GF |V SECOND COURSE Unicorn Mac n Cheese Twirling macaroni and cheddar baked until golden |V Sparkling Sliders (2) Modern American cheddar, beer mustard, bacon jam, lettuce, tomato-mayo and pickles Braised Shortrib Stroganoff Wild mushroom sauce, whipped crème fraiche, green onion, egg noodles

Kimchi Udon with Cashew Chicken Kimchi sautéed with garlic, gochujang, onions and bell peppers, finished with coconut milk, then tossed with udon noodles and topped with a curried cashew crusted chicken.

THIRD COURSE Magical Lemon Pie House lemon curd, golden pie crust with lemon whipped cream |V

Lemongrass Grilled Shrimp Three large shrimp are marinated in a lemongrass and tamarind sauce, then char-grilled and served over pineapple coconut rice.

Double Chocolate Tart Caramel whipped cream, almonds and sea salt |V

THIRD COURSE Apple Crisp Homemade apple crisp topped with Tillamook vanilla ice cream. Moon Unit A homemade brownie topped with Tillamook Vanilla ice cream and drizzled with chocolate sauce.

Frozen Peanut Butter Pie Chocolate crust, fudge, sea salt and toasted peanuts |V

DRINK LOCAL Goatmeal Stout and Pale Ale Iron Goat Brewery $5

Milk Stout Float Perry Street Brewing’s Milk Stout served over Tillamook Vanilla ice cream.

DRINK LOCAL No-Li Beer on Draft Ask your server for our current selection $6

38 INLANDER RESTAURANT WEEK 2017

509.368.9087

509.309.3698

1414 N. Hamilton St. Open daily 11 am-11 pm

110 S. Monroe St. Sunday-Thursday 3-10:30 pm; Friday-Saturday 3 pm-12 am

RESERVATIONS RECOMMENDED


GLOBE BAR & KITCHEN

GRILLE FROM IPANEMA

A mixture of great food, cocktails, sports and more! We have great taste!!

The Inland Northwest’s premiere Brazilian churrasco steakhouse.

DOWNTOWN SPOKANE

AMERICAN

19

$

COEUR D’ALENE

STEAKHOUSE

29

$

FIRST COURSE Smoked Shrimp Cocktail Citrus poached shrimp served with a smoked cocktail sauce.

FIRST COURSE Aipim Com Bacon When dried, Americans know it as tapioca. This famous root is a common tropical diet to Brazil, traditionally cooked into their famous Yuca fries.

Bar-Bee-Que Ribs Pork ribs seasoned, slow cooked, then a quick fry for light crispiness! Coated in our housemade barbecue sauce.

Sopa de Feijao com Calabreza Savory black bean soup with Brazilian sausage.

Harvest Greens Mixed greens topped with dried cranberries, feta, candied pecans and topped with an apple vinaigrette. SECOND COURSE Opulence Burger A half-pound chuck and brisket burger cooked to your liking, glazed with our bacon maple jam, topped with loads of American cheese, bacon & all of the trimmings. Served with truffle fries! Clam Linguini A pound of clams cooked in white wine, garlic and butter sauce tossed in linguini. Served with garlic bread! Stuffed portabella A portabella mushroom stuffed with cheese, artichokes, spinach, topped with Parmesan cheese then baked. Served with mashed potatoes and green beans. |V THIRD COURSE Chocolate Toffee Mousse Pie Crunchy toffee clusters in a rich chocolate mousse! Pumpkin Caramel Cheesecake Martini Pumpkin Kahlua, toasted caramel, Black Velvet, graham cracker caramel rim Strawberry Shortcake Layers of golden pound cake hold fresh strawberries and clouds of whipped cream.

DRINK LOCAL Salted Negroni Spokane’s own Dry Fly Gin, Campari, sweet vermouth with a salted rim. $9

Pastel de Palmito ( Hearts of palm) Brazilian deep-fried pot stickers filled with hearts of palm. A favorite of Brazil. |V SECOND COURSE Full Churrasco Experience Gauchos serve our unlimited savory meats of all kinds on select skewers; among our mesquite fired grilled meats is our delicious hot glazed pineapple and grilled vegetables. Included is our all-you-can-eat salad bar: fresh fruit, salads, and hot side dishes with more than 20 different options. Special Sauce Marinated Shrimp Your mouth will be watering for this special Brazilian sauce marinated shrimp, cooked over our mesquite fired grill. Served with two choices of salad and three choices of hot dishes. Filet Mignon Skewer One of our most popular requests: A fire grilled Filet mignon skewer. Served with two choices of salad and three choices of hot dishes. THIRD COURSE Quindim Quindim is a popular Brazilian baked dessert made from sugar, eggs and coconut. It is dense, intensely sweet and very addictive! Brigadeiro A famous Brazilian chocolate candy, a favorite for all! The brigadeiro is made from condensed milk, cocoa powder, butter and chocolate sprinkles. So good, you will be asking for another! Mousse de Maracuja One of the most popular desserts in Brazil is Mousse de Maracuja. A flavor that is a delicacy to Brazil: Passion fruit, a taste you will not forget!

509.443.4014

DRINK LOCAL Samba Red Samba Red was created especially for the Grille from Ipanema. Fermented in small batches, aged in French & American oak. Hints of violets, red berry fruit, ripe cherry and soft oak are present on the nose. Bottled and produced by Coeur d’Alene Cellars. $10 208.676.1122 RESERVATIONS RECOMMENDED

204 N. Division St. Open daily 11 am-10 pm

2380 N. Old Mill Loop Open from 4 - 10pm, Monday-Saturday

HERBAL ESSENCE CAFE

HILLS’ RESTAURANT & LOUNGE

Northwest ingredients, personalized service, and inviting ambience.

Passionately prepared food made 100% from scratch. In business since 1993.

DOWNTOWN SPOKANE

NORTHWEST

29

$

FIRST COURSE Caesar Salad Crisp romaine, Caesar dressing, house croutons, grated Parmesan |GF |V Herbal House Salad Mixed greens, white truffle vinaigrette, toasted filberts, Gorgonzola cheese, fresh pears and a crouton ring |GF |V New England Clam Chowder Classic cream based recipe with fresh herbs SECOND COURSE Prawns Over Linguini Wild-caught prawns, sun-dried tomatoes, capers, garlic, white wine, fresh basil and a touch of cream |V Braised Short Ribs Slow braised with rosemary, served with gnocchi and fresh vegetables |GF Gorgonzola Chicken Baked chicken breast, bacon marinade, Gorgonzola and provolone cheeses, served with mashed potatoes and fresh vegetables |GF THIRD COURSE Featured Sorbet Ask your server |GF |V New York Cheesecake Classic New York cheesecake with a graham cracker crust |V

Four Layer Chocolate Fudge Cake The name says it all. Try this with ice cream or a glass of ruby port. |V

DRINK LOCAL Barrister Rough Justice A popular red blend sourced from some of the finest vineyards in Washington state. It has a complex, smoky nose of dark jammy fruits, mouth-filling silky tannins and a long finish. $9

DOWNTOWN SPOKANE

FUSION

29

$

FIRST COURSE Ahi Tuna Tartare Mixed with lime juice, apple, mint, pine nuts and spices. Served with fresh sesame crackers.

Fresh Calamari Unlike any other: tender, crispy, tasty fresh calamari will make you like calamari again, or for the first time. Served with our handmade sauces. Kurobuta Pork Belly Marinated, braised, then roasted King of Heritage pork. Served with a picante tomato marmalade. SECOND COURSE Salmon Cake, Prawns & Lobster Sauce Alaskan salmon cake, Gulf Coast prawns and Maine lobster sauce served with a citrus-and-herb sauce and rice pilaf. Tandoori Chicken A spicy marinated Washington chicken breast and thigh broiled, served with a light coconut chicken “gravy” and a pineapple and mango chutney. Top Sirloin Steak with Bacon Butter and Gorgonzola Demi-Glace Double R Ranch top sirloin topped with our Gorgonzola demi-glace, chunky Daily’s bacon and fresh herb butter. Served with garlic fries. THIRD COURSE Huckleberry Ice Cream Local huckleberries, heavy cream, Madagascar vanilla bean, eggs and sugar make for some of the best ice cream you’ll ever have. Served with a semi-sweet chocolate cookie Chocolate Sin A rich flourless chocolate cake served with raspberry sauce and Chantilly cream. Grand Marnier Crème Brûlée This orange liqueur-flavored crème brûlée is served with candied orange slices and a vanilla tuile cookie.

DRINK LOCAL Dry Fly Spicy Bloody Mary Made from our Chef’s blend of rooftop-grown habanero, ghost chili and Thai peppers infused into Dry Fly’s amazing Vodka! $6

509.838.4600 115 N. Washington St. Monday-Saturday 5 pm-close; closed Sunday

RESERVATIONS RECOMMENDED

509.747.3946

RESERVATIONS RECOMMENDED

401 W. Main Ave. Tuesday-Saturday 11 am-9:30 pm; Sunday 4-8:30 pm; closed Monday

INLANDER RESTAURANT WEEK 2017 39


HOTEL RL SPOKANE - RESTAURANT & BAR

INLAND PACIFIC KITCHEN

A casual dining atmosphere on the river where food is done with a flair.

Chef-driven, open kitchen featuring progressive food. Opened December 2016.

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Bacon Infused Popcorn Brown sugar, cayenne, smoked sea salt |GF

19

$

DOWNTOWN SPOKANE

Ramen Beef, bone broth, egg, nori, noodles, nagi

Candied Bacon Applewood smoked bacon topped with brown sugar and a hint of cayenne pepper

SECOND COURSE Pork Smoked parsnip and potato, sous vide carrots

Ramen House tofu, vegetable broth, egg, nori, noodles, nagi |V

Crispy Soy Bean Smoked parsnip and potato, sous vide carrots |V Catfish Smoked parsnip and potato, sous vide carrots

Beet and Blackberry Salad With Grilled Chicken Roasted beets, arugula, red onion, goat cheese, fresh berries, toasted pepitas, and pumpkin seed dressing |GF

THIRD COURSE Smoked Vanilla Gelato With chocolate crumble |GF |V

Grown-Up Mac & Cheese Cavatappi noodles, smoked Gouda, cheddar, tossed in a béchamel sauce, finished with beer syrup

Saffron Gelato With chocolate crumble |GF |V

THIRD COURSE Deconstructed Huckleberry Cheesecake Scooped cheesecake with toasted graham cracker and huckleberries |V

29

$

FIRST COURSE Ramen Pork, bone broth, egg, nori, noodles, nagi

Korean Caramel Chips Russet potato chips, butter, caramel and Korean pepper spice |V

SECOND COURSE Epic Mac N’ Cheese Bacon Burger Charbroiled Kobe beef topped with our grownup macaroni and cheese, peppered bacon, and French fries

FUSION

Black Garlic + Sesame Gelato With chocolate crumble |GF |V

DRINK LOCAL Va Piano Vineyards Cabernet Sauvignon $12

Caramel Apple Doughnut Holes Cinnamon apple doughnut holes topped with caramel sauce |V Maple Crème Brûlée Rich, maple-flavored custard topped with caramel crust

TASTE NORTHWEST FRESH!

DRINK LOCAL Barrister Rough Justice Red blend of Merlot, Syrah, Cabernet Franc and Cabernet $10 glass

Open every evening for Restaurant Week, including Sundays!

Make your reservation today and

Join us for Restaurant Week!

208.765.2555 • sataybistro.com 2501 N. 4th St. Cd’A, ID

509.326.8000

IPKSPOKANE.COM FOR RESERVATIONS

303 W. North River Dr. Monday-Sunday 11am-10 pm

304 W. Pacific Ave. Wednesday-Saturday 5:30-9 pm; closed Sunday-Tuesday

IRON GOAT TAPROOM

ITALIA TRATTORIA

Craft brewery featuring housemade charcuterie, small plates and pizza. DOWNTOWN SPOKANE

AMERICAN

19

$

FIRST COURSE Brussels Sprouts Brown butter roasted brussels sprouts, house pancetta, maple glazed pecans.

Serving restaurants, offices, and drive-thru coffee shops.

RESERVATIONS RECOMMENDED

A lively, regionally inspired Italian restaurant. The real magoo. BROWNE’S ADDITION

ITALIAN

29

$

FIRST COURSE Oxtail Pâté Served with grape mostarda, pickled onions, grilled ciabatta |GF

Pâté de Campagne Country-style pate with pistachios and tart cherries.

Italian Ricotta and Spinach Dumplings Served with crispy sage, brown butter, Parmesan Reggiano |V

Beet Salad Arugula, marinated golden and red beets, pepitas, orange supremes, goat cheese, sour gastrique. |GF |V

Crispy Fried Oyster Salad Served with arugula, frisée, warm bacon vinaigrette, hard-boiled egg

SECOND COURSE Beef Cheeks Goatmeal stout-braised beef cheeks, pea purée, Parmesan polenta, roasted vegetables, watercress.

SECOND COURSE Housemade Cannellonis Filled with braised pork and mortadella, and served with a marsala mushroom sauce

Farrotto Creamy farro cooked in whey and white wine. Roasted wild mushrooms and watercress. Finished with parsley oil and shaved Parmesan. |V

Pan Seared Petrale Sole Served with sweet potato mash, rainbow carrots, black garlic white truffle butter sauce |GF

Bratwurst Housemade bratwurst with sourkraut, caramelized onions, stout mustard, bread and butter pickles.

Polenta Lasagna Served with cremini mushrooms, spinach, caramelized onions, fontina cheese, tomato-basil butter sauce |GF |V

THIRD COURSE Beer Float Chocolate cherry stout or Coconut porter with malted ice cream and a cookie

THIRD COURSE Italia Tiramisu An Italian triffle layered with mascarpone, lady fingers, espresso

Crème Brûlée Lemon blackberry |GF |V Housemade pretzel With cinnamon sugar served with crème anglaise and stout caramel

Mini Eclairs Stuffed with orange and chocolate chip custard, chocolate glazed Ice Cream Sundae Vanilla ice cream, housemade salted caramel and French chocolate sauce, walnuts |GF

DRINK LOCAL Belgian Dubbel Notes of toffee and caramel with a balanced finish $6

DRINK LOCAL Figgy Manhattan House-infused fig Dry Fly whiskey, premium Italian sweet vermouth, orange bitters $12

509.474.0722

509.459.6000

1302 W. Second Ave. Daily 4-11 pm

144 S. Cannon St. | Dinner / Tue-Sat starting at 5 pm; Brunch / Sat and Sun from 9am-2pm. closed Mon

608 N. Maple St., Spokane Mon-Fri 8am-5pm • Sat 8am-4pm (509) 818-3355 TomSawyerCountryCoffee.com

40 INLANDER RESTAURANT WEEK 2017

RESERVATIONS RECOMMENDED


JJ’S TAP AND SMOKEHOUSE

LAGUNA CAFE

JJ’s is a locally owned, family-friendly BBQ & Grill with 26 draft beers.

A warm and welcoming casual restaurant featuring Full Bar & over 100 wines.

NORTH SPOKANE

BARBECUE

19

$

SOUTH SPOKANE

AMERICAN

29

$

FIRST COURSE Tri-Tip Stout Strew Slow roasted tri-tip beef, onions, carrots, celery and Yukon gold potatoes, all braised in local stout beer. Served with a jalapeño cheddar drop biscuit.

FIRST COURSE Toasted Ravioli Toasted cheese stuffed ravioli with homemade red wine marinara. |V

Pub Pretzel with Beer Cheese Sauce Housemade pretzel baked to perfection. Served with our scratch-made beer cheese sauce. |V

Jumbo Shrimp Chilled Jumbo shrimp served with our housemade tangy cocktail sauce. |GF

Pick Your Poison Choose from our wide variety of locally produced beer, wine or still spirits.

Classic Caesar Salad Fresh romaine, imported, aged shaved Parmesan cheese.

SECOND COURSE Barbecue Beef Brisket Sandwich Slow-cooked beef brisket, Dry Fly Whiskey barbecue sauce, coleslaw and crispy onion straws served on Petit Chat’s brioche bun with our housemade tater tots. St. Louis-style Barbecue Ribs Served with a smoky mac and cheese and slowroasted barbecue baked beans. Bison Burger Montana-raised bison patty, topped with bleu cheese, caramelized onion, demi-glace, garlic aioli, lettuce and tomato. Served with your choose of garlic fries, sweet potato or steak fries. THIRD COURSE Dirty Snow Ball Our signature dessert. Coffee flavored ice cream rolled in Heath Candy Bar crumbles drizzled with chocolate sauce and whipped cream topping. Fresh Baked Brownie Topped with vanilla bean ice cream and caramel sauces. |V The Adult Root Beer Float “Best Damn Root Beer” and two scoops of vanilla bean ice cream served in a frosty mug.

DRINK LOCAL Local Pint Any local draft beer $4

SECOND COURSE Three-Cheese Stuffed Shells Giant shells stuffed with mozzarella, ricotta, Parmesan topped with Pecorino Romano and our red wine marinara sauce. |V Sicilian Carbonara One of our signature dishes. Linguine tossed in extra virgin olive oil, Tuscan herbs and a hint of red chili flakes, topped with grilled diced chicken breast, sweet red peppers, bacon, sweet onion, Roma tomato and topped with stupidly expensive Pecorino Romano cheese. Filet Mignon and Jumbo Shrimp Filet Mignon, the most tender of steaks, and grilled jumbo shrimp served with baked potato and fresh vegetables. THIRD COURSE Flowerless Chocolate Torte Decadent 70% dark Swiss chocolate torte topped with a fresh strawberry, our homemade red raspberry sauce and more dark chocolate sauce...what could possibly go wrong? |GF |V Champagne Sorbet Sundae Premium raspberry sorbet, Add Champagne, whipped cream and homemade pound cake croutons. Serve in a martini glass, Tasty! Meyer Lemon Drop Cake Light delicate yellow cake with a layer of Meyer lemon filling and Meyer lemon curd. Encircle the cake with white chocolate lemon sauce and whipped cream sprinkled with sugar in the raw. Lastly add a scoop of locally sourced Brain Freeze Creamery lemon sorbet topped with a Meyer lemon cookie.

DRINK LOCAL Bridgepress Cellars “Evil Queen” 2013 Red Blend Glass or bottle of Columbia Valley 2013 Red blend $10 Off any bottle of Washington wine.

509.467.4267

509.448.0887

8801 N. Indian Trail Rd. Monday-Friday 11 am-close; Saturday-Sunday 8:30 am-close

2013 E. 29th Ave. | Mon- Thur 11am-9pm, Fri 11am - 10pm, Sat 9am11pm, Sun 9am-8pm. Open at 4pm for dinner service.

LANTERN TAP HOUSE

LATAH BISTRO

Family-friendly neighborhood pub.

Our food is fancy but your pants don’t have to be. Free parking.

SOUTH SPOKANE

GASTROPUB

19

$

RESERVATIONS RECOMMENDED

SOUTH SPOKANE

AMERICAN

Chicken Bacon Caesar Egg Rolls Crispy golden egg rolls stuffed with grilled chicken, bacon crumbles, green onions, melted Swiss cheese and served with a Caesar dipping sauce

Caesar Salad Organic romaine, house Caesar dressing, crisp cheese crouton

On the Pond in Riverstone 1710 W Riverstone Dr Coeur d’Alene, ID 83814 (208) 765-1540 Boise / Eagle / Coeur d’Alene // bardenay.com

Warm Wild Mushroom and Prosciutto Salad Arugula, frisée, spinach, pine nuts, Parmesan, red wine vinaigrette SECOND COURSE Balsamic Honey Glazed Pork Tenderloin Sweet potato croquettes, vegetable succotash

R oas te d s p a g he tti s q u a sh s a uté e d with g a rlic , spina c h , s e t o n h ou s e ma d e to ma to s a u ce with cape rs an d o liv e s , d rizz le d with p a rsle y o il.

Winter Ratatouille with Cypress Grove Truffle Tremor, goat cheese polenta cake and herb Parmesan crisp Grilled Trout Romesco Fried gnocchi with peas and spiced butternut cream

Pho-ritto A burrito version of the traditional Vietnamese noodle soup, with steak, brisket, onions and cilantro on a bed of housemade slaw, drizzled with Sriracha and hoisin sauce, wrapped in a garlic herb tortilla. Served with pho broth for dipping

THIRD COURSE Seasonal Fruit Cobbler With vanilla bean ice cream

Drunken Noodles Teriyaki udon noodles and lemongrass chicken tossed with pickled garlic, housemade slaw, edamame and water chestnuts

Maple Cheesecake With candied pecans, salted caramel and Chantilly cream

THIRD COURSE Chocolate Peanut Butter Pie Peanut butter pie with a chocolate cookie crust and topped with a rich ganache

The Nation’s First Restaurant Distillery

29

FIRST COURSE Bistro Salad Organic mixed greens, gorgonzola, figs, toasted almonds, balsamic vinaigrette

SECOND COURSE Fish & Chips Lantern’s famous fish and chips with hand-cut cod lightly dipped in an Iron Goat Brewing Co. ale batter and fried to a golden crisp. Served with hand-cut pub fries and house tartar

DISTILLED

$

FIRST COURSE Chili Tortilla Bowl Lantern signature chili with cheese, onions, cream topping and served in a crunchy housemade tortilla bowl

Jalapeño Popper Wontons Crispy fried wontons stuffed with cream cheese, roasted jalapeños, cheddar cheese and served with a selection of house dipping sauces

Dining

Bucket o’ Love A heap of tiny spiced chocolate cakes

DRINK LOCAL Local Craft Microbews Choice selection from Iron Goat, River City and 12 String Brewery $5.50

Strawberry Cheesecake Cupcake Cheesecake cupcake with cream cheese frosting and topped with a fresh strawberry reduction Chocolate Cookie Ice Cream Vanilla ice cream sandwich between two soft housemade chocolate cookies

DRINK LOCAL Fleur de Perry Dry Fly Gin, hand squeezed lemon and grapefruit juice, Elderflower liqueur, lavender simple syrup, orange bitters, and sparkling wine float. $9.50

509.315.9531

509.838.8338

1004 S. Perry St. Sunday-Wednesday 4-9 pm; Thursday-Saturday 4-10 pm

4241 S. Cheney-Spokane Rd. Open daily 5-9 pm

3809 S. G RAN D BLVD 50 9 443 3730 REMEDYC RC .COM

INLANDER RESTAURANT WEEK 2017 41


LINNIE’S THAI CUISINE

#IRWRaveReviews

Serving authentic Thai cuisine made from scratch daily for 27 years! DOWNTOWN SPOKANE

POST A REVIEW OF YOUR MEAL AND SYSCO WILL DONATE 5 MEALS TO SECOND HARVEST FOOD BANK

#

THAI

19

$

FIRST COURSE Egg Rolls Pork or veggie, served with a sweet chili sauce |V

Cream Cheese Wontons Cream cheese with finely diced onions, bell peppers and cucumber, all wrapped into a wonton wrapper, served with sweet chili sauce |V

=

Thai Pork Dumplings Crispy or steamed served with a Thai dumpling sauce SECOND COURSE Phad Thai Stir-fried rice noodles with egg, green onions, bean sprouts topped with ground peanuts, and a choice of chicken, beef, pork, or tofu |GF |V Pra Rum Long Song (Swimming Rama) Stir-fried chicken and spinach, topped with our famous peanut sauce, served with jasmine rice (may be substituted with tofu) |V Thai Fried Rice Stir-fried with tomatoes, cucumber, pineapple, cabbage, and broccoli, and egg; choice of chicken, beef, pork, or tofu |GF |V THIRD COURSE Thai Fried Bananas Bananas wrapped in a spring roll wrapper, deep-fried, served with Brain Freeze coconut ice cream, and topped with caramel sauce

LONGHORN BBQ Casual family full-service dining. BARBECUE

19

$

FIRST COURSE Cowboy Dip Creamy artichoke and roasted jalapeño dip, served with corn chips Sliced Longhorn German Sausage Served with zesty ranch or barbecue sauce for dipping |GF |V

Black Rice Ice cream Brain Freeze coconut ice cream topped with black rice and coconut milk Drunken Thai Iced Tea Rum, Thai tea, topped with cream

DRINK LOCAL Twelve String Batch 201 IPA $5

Texas Chili Cheese Fries Steak fries covered and smothered with our very own Texas chili, topped with cheese and onions |GF SECOND COURSE Longhorn Ribs Platter St. Louis ribs, rib tips and baby backs on one platter. Comes with chili cornbread and choice of side. |GF Fire Roasted Rib-Eye Steak Hand cut rib-eye steak topped with sautéed bacon and tomatoes. Comes with chili cornbread and choice of side. |GF Hog Heaven Chili cornbread topped with pulled pork and cole slaw. Served with dinner salad and choice of side.

509.838.0626 1301 W. Third Ave. Monday-Friday 11 am-9 pm; Saturday 3:30 - 9 pm; closed Sunday

THIRD COURSE Mixed Berry Cobbler A mixture of berries with a crumble topping

LUNA

Hot Fudge Brownie Sundae Fudge Brownie topped with ice cream and drizzled with hot fudge

Neighborhood fine dining, locally owned, community driven.

New York Style Cheesecake Drizzled with chocolate and strawberry sauce

DRINK LOCAL Timber House Ale Smoky Scottish Ale $6

SOUTH SPOKANE

NORTHWEST

29

$

FIRST COURSE Curried Cauliflower Poached golden raisins, toasted hazelnuts, golden raisin purée, arugula |GF |V

Beef Carpaccio Thinly sliced filet (served raw), pickled mushrooms, Parmesan, greens, mushroom vinaigrette |GF Luna Salad Candied walnuts, craisins, Gorgonzola, red onions |GF |V SECOND COURSE Pan Seared Salmon Sautéed kale and carrots, lentils, mustard cream sauce, topped with pickled mustard seeds |GF Herb Crusted Filet Charred fennel, oven roasted tomatoes, artichokes, arugula, fennel fronds |GF Farro Risotto Sherry cream sauce, sautéed leeks and mushrooms, greens |V THIRD COURSE Holy Dome Dark chocolate dome, flourless chocolate cake, pistachio gelato, pistachio cremeux |GF

THANKS FOR DRINKING LOCAL!

RIVER CITY BREWING LOVES SUPPORTING LOCAL BARS AND RESTAURANTS!

509.838.8372

Housemade Gelato Flavors: Madagascar vanilla bean, mint chip, DOMA coffee, English breakfast lavender, Sicilian pistachio, seasonal sorbet |GF

7611 W. Sunset Hwy. #2 Tuesday-Saturday 4-9 pm; Sunday-Monday 4-8 pm

Chocolate Spice Martini Seattle Distilling coffee liqueur, Godiva white chocolate liqueur, Baileys, bourbon, dash of cayenne |GF |V

SPOKANE VALLEY

DRINK LOCAL Robert Karl Claret Bordeaux-style red blend $13

AIRWAY HEIGHTS

509.924.9600

2315 N. Argonne Rd. Open daily 4-9 pm

STAY & PLAY FOR EVENTS AND HOTEL SPECIALS VISIT InlanderRestaurantWeek.com

spokane Tasting Room 121 s cedar st.

42 INLANDER RESTAURANT WEEK 2017

509.448.2383 5620 S. Perry St. Open daily, 5 pm-close

RESERVATIONS RECOMMENDED


MACKENZIE RIVER PIZZA, GRILL AND PUB

MAMMA MIA’S

An incredible array of delectable dishes, always flavorful and fresh, served up in heaping portions.

NORTH SPOKANE

AMERICAN

A true Italian ristorante; all dishes are handmade from scratch daily .

19

$

FIRST COURSE House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing. |V House Caesar Romaine, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request. Soup of the Day Signature soup made from scratch daily.

SECOND COURSE Baja Fish Tacos Two flour tortillas with spicy grilled or breaded cod fillets, pineapple salsa, shredded lettuce and avocado sour cream. Served with blue tortilla chips and house salsa. MacKenzie Meatloaf Our home-style meatloaf with bacon, cheddar and a sweet and smoky glaze, topped with fried onions. Served with mashed potatoes and a side of veggies. Baked Ziti Spicy Italian sausage, blush sauce, basil ricotta and penne, topped with mozzarella and Parmesan and baked to perfection. THIRD COURSE Kentucky Bourbon Bites Bourbon-soaked pound cake deep-fried and dusted with powdered sugar. Served with caramel bourbon and raspberry dipping sauces. Flourless Chocolate Cake Dense fudge-like cake glazed with chocolate sauce. |GF Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisin and cream cheese frosting

ITALIAN

19

$

FIRST COURSE Minestrone Soup Fresh vegetables, our bite-sized homemade meatballs, and pastina noodles. Served with fresh homemade rolls.

House Salad Chopped romaine lettuce with sliced cucumbers, olives and fresh Asiago cheese, with your choice of dressing. Served with fresh homemade rolls. Caesar Salad Chopped romaine lettuce tossed with Caesar dressing, topped with fresh Asiago cheese and croutons. Served with fresh homemade rolls. SECOND COURSE Homemade Meat Cannelloni Made with beef, our homemade Italian sausage, olive oil, garlic, butter and spinach. Served with meat sauce or marinara. Homemade Chicken Sausage Ravioli Served with mushroom marsala sauce. Homemade Chicken Alfredo Lasagna Sautéed cauliflower, broccoli, carrots, mushrooms, olives, spinach and chicken, baked and smothered in creamy Alfredo sauce. THIRD COURSE White Chocolate Raspberry Cheesecake White chocolate cheesecake swirled with raspberry sauce and topped with shaved white chocolate. Tiramisu An Italian dessert with coffee- and liqueur-soaked layers of sponge cake alternating with Mascarpone cheese and chocolate. Spumoni An Italian favorite.

DRINK LOCAL Mamma Mia’s Back Door Reserve Red Wine Blend $7 glass/$18 half carafe

DRINK LOCAL Backseat Boogie Dry Fly vodka, Dry Fly gin, ginger ale, cranberry juice. $7 in Coeur d’Alene | $8 in Spokane

509.467.7786

SOUTH SPOKANE

509.315.9466

2910 E. 57th Ave. Sunday-Thursday 11 am-9 pm; Friday-Saturday 11 am-10 pm NORTH SPOKANE

509.413.1043

420 W. Francis Ave. Sunday-Thursday 11 am-9 pm; Friday-Saturday 11 am-10 pm

9225 N. Nevada St. Sunday-Thursday 11 am-9pm; Friday-Saturday 11 am-10 pm

SOUTH SPOKANE

COEUR D’ALENE

FIRST COURSE Popovers Honey IPA butter |V

208.772.5111

405 W. Canfield Ave. Sunday-Thursday 11 am-9 pm; Friday-Saturday 11 am-10pm

TheBackYard_Burger_022217IRW_4S_GG.pdf

MANITO TAP HOUSE GASTROPUB

19

$

Deviled Eggs Whipped egg yolk, pickled shrimp |GF Watermelon Salad Soy compressed watermelon, pickled rind, avocado, ginger |GF |V SECOND COURSE Bangers and Mash Cumberland sausage, smashed fried potatoes, charred onion gravy, sage, cranberry

locally owned

highest quality

Too much pork for just one fork

Country Fried Meatloaf Sandwich Onion gravy, mayo, grilled potato roll

DRINK UP!

EACH RESTAURANT WEEK LOCATION HAS A LOCALLY SOURCED DRINK ASK YOUR SERVER FOR EVEN MORE SPECIALS

General Tso’s Salmon Bacon fried rice, charred green onion |GF THIRD COURSE Spotted Dick Steamed spoon pudding, raisin anglaise, whipped sour cream Banana Pudding Maple bananas, smoked whipped cream, vanilla wafer crumble |GF

$

19 Fea st

CHECK OUT YOUR CHOICES ON PG 41

Sweet Rice Cream Sandwich Glazed donut, sweet rice ice cream, green tea white chocolate |V

DRINK LOCAL Iron Goat Brewing Coconut Porter $6.25

509.279.2671

8801 N. Indian Trail Rd. • JJsTapandSmokehouse.com • 509.467.4267

3011 S. Grand Blvd. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-midnight

INLANDER RESTAURANT WEEK 2017 43


MASSELOW’S STEAKHOUSE

MAX AT MIRABEAU

All of our beef is USDA Prime, Midwest raised and corn fed.

Spokane Valley’s award-winning restaurant.

AIRWAY HEIGHTS

STEAKHOUSE

29

$

FIRST COURSE Classic Caesar Salad Shredded Parmesan Reggiano with garlic croutons

Steakhouse Chop Salad Scarlet butter lettuce, house-smoked bacon, Gorgonzola, tomato with balsamic Smoked Salmon Chowder Roasted sweet corn and red potatoes SECOND COURSE Wild Salmon Parsley butter roasted corn, mushroom and arugula mélange, served with Palouse lentils and black rice Seared Tenderloin USDA Choice medallions, sautéed mushrooms, seasonal vegetables served with mashed potatoes Cripsy Free Range Chicken Garlic and fresh thyme, braised greens served with mashed potatoes THIRD COURSE Chocolate Oblivion Vanilla bean crème anglaise with fresh raspberries Olive Oil Rainbow Carrot Cake Green pea cream cheese, pecan brittle and carrot jam Meyer Lemon Cheesecake Gingerbread crust, strawberries with basil

RUSTYMOOSESPOKANE.COM

509.481.6020

RESERVATIONS RECOMMENDED

Butternut Squash Bisque Spiced pecans, taro root crisp, crème fraîche |GF |V Smoked Salmon & Ricotta Wonton Roasted squash, shiitake, ginger plum sauce, kecap manis, mango salsa SECOND COURSE Tenderloin of Beef Medallions “Á la Max” Dijon Madeira demi-glace, wild mushrooms, seared Gorgonzola gnocchi |GF Coconut Prawns Wild gulf prawns, Thai spiced coconut curry, steamed jasmine rice |GF Escalopes Saltimbocca Pork sirloin, fresh sage, Marsala wine, crisp prosciutto, sherry braised arugula |GF THIRD COURSE Caramel Apple Cobbler Brandied apples, salted caramel, vanilla bean ice cream |GF |V Petite Key Lime Pie Shortbread crust, toasted meringue, spiced rum sauce |GF

509.922.6252

RESERVATIONS RECOMMENDED

1100 N. Sullivan Rd. Open daily for dinner, 4 pm-late night

THE MELTING POT

MULLIGAN’S

A fun and interactive dining experience created by the art of fondue!

Modern cuisine blended with homestyle classics inspired by the Northwest.

AMERICAN

29

$

COEUR D’ALENE

AMERICAN

19

$

FIRST COURSE Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Gorgonzola cheeses, white wine, sherry and shallots |GF |V

FIRST COURSE Mulligan’s House Salad Mixed green salad with dried cranberries, candied walnuts, shaved red onions and feta cheese with huckleberry-ginger dressing |GF

Classic Alpine Cheese Fondue White wine and garlic with aged Gruyère, Raclette and fontina cheeses with fresh lemon juice and nutmeg |GF |V

Lobster Bisque Rich housemade lobster bisque topped with lobster meat and crème fraiche

Green Goddess Cheddar Cheese Fondue Lager beer, garlic and our Green Goddess, with our cheddar and Swiss cheese blend and black pepper |V

Vietnamese Pork Slider Steamed Bao bun stuffed with house smoked Vietnamese pulled pork topped with matchstick peppers and cilantro. with Asian dipping sauce

SECOND COURSE California Salad Baby salad greens, roma tomatoes, candied pecans and Gorgonzola with raspberry black walnut vinaigrette |GF |V The Melting Pot House Salad Romaine-iceberg mix, cheddar, egg, tomatoes, croutons with peppercorn ranch dressing or house dressing |GF |V Caesar Salad Romaine lettuce, Parmesan cheese, croutons and Parmesanencrusted pine nuts, tossed with Caesar dressing |GF THIRD COURSE Meat Lover’s Filet mignon, Old Bay chicken, teriyaki-marinated sirloin, andouille sausage

SECOND COURSE Mulligan’s Barbecue Combo Char-grilled smoked tri-tip steak paired with slowsmoked baby back ribs. served with jalapeño macaroni and cheese, baked beans and coleslaw Chicken Wellington Roulade-style chicken breast lined with Havarti cheese, prosciutto, caramelized onions and asparagus wrapped in puff pastry served on tarragon béchamel. served with mashed potatoes and seasonal vegetables Idaho Trout Pan-fried Idaho trout topped with huckleberry-garlic compound butter. served with wild rice pilaf and seasonal vegetables |GF

The Coastal Sesame-crusted ahi tuna, Atlantic salmon, Pacific white shrimp, chef selected ravioli

THIRD COURSE White Chocolate Crème brûlée With chocolate-dipped Gaufrette

The Vegetarian Thai peanut-marinated tofu, asparagus, spinach and artichoke ravioli, wild mushroom sacchetti, artichoke hearts |V

Chocolate Espresso Torte With raspberry coulis and fresh berries Apple Dumpling With vanilla ice cream and cinnamon sauce

DRINK LOCAL Dry Fly Manhattan Classic Manhattan made with a local favorite, Dry Fly 101 Bourbon! $9.50

DRINK LOCAL Pend d’Oreille Huckleberry Wine $5

509.926.8000

208.765.3200

RESERVATIONS RECOMMENDED

707 W. Main Ave. Sunday-Thursday 4-9 pm; Friday-Saturday 4-10 pm

44 INLANDER RESTAURANT WEEK 2017

FIRST COURSE Cougar Gold & Washington Apple Salad Organic spinach, golden beets, Cougar Gold cheese, honey lavender vinaigrette |GF |V

Northern Quest Resort & Casino, 100 N. Hayford Rd. Open daily 5 pm-close

DOWNTOWN SPOKANE

Eclectic Northwest Scratch Made Cuisine

29

$

DRINK LOCAL Mirabeau Blues Pale Ale Exclusive Max brew By Twelve String Brewery featuring Chinook, Summit and Willamette hops $5.50/$3.50 at Happy Hour!

RUSTY MOOSE W 9105 US 2 • SPOKANE WA • 747-5579

STEAKHOUSE

Spiced Chocolate Molten Cake Warmed chocolate center, cinnamon, ancho chile, spiced whipped cream |V

DRINK LOCAL Bridge Press Cellars “600” Red Blend $10 glass/$38 bottle

Featuring Steak and Wild Game

SPOKANE VALLEY

506 W. Appleway Ave. Open daily 6 am-9 pm

RESERVATIONS RECOMMENDED


NUDO RAMEN HOUSE

O’DOHERTY’S IRISH GRILLE

Spokane’s first ramen noodle house.

Family-friendly pub serving traditional Irish fare and American favorites. ASIAN

19

$

DOWNTOWN SPOKANE

IRISH

19

$

FIRST COURSE Crisp Coconut Shrimp Crispy shrimp in housemade peach lemon dipping sauce and baked shredded coconut

FIRST COURSE Scottish Egg Hard-boiled egg wrapped in mild sausage and deep-fried

Pan-Fried String Beans With ShaCha sauce (Chinese barbecue sauce)

Mozzarella Sticks Made from scratch and served with marinara sauce

General Tao’s Chicken Crispy chicken sautéed with sweet and spicy sauce topping with fresh cilantro

SECOND COURSE Guinness Fish and Chips Alaskan pollock fillet, dipped in our Guinness beer batter, deep-fried, and served with our famous O’Doherty’s fries and tartar sauce

SECOND COURSE Tonkotsu Ramen Fresh ramen noodles with barbecue pork, hard-boiled egg, corn, braised bamboo, fish cake, green onion, carrot and bean sprouts, boiled for 15 hours in pork bone soup Vegetable Ramen Fresh ramen noodles with tomato, cabbage, broccoli, onion, corn, braised bamboo, green onion, carrot, bean sprouts, and sesame oil in a soy-based soup Ramen Burger Kobe beef patty or grilled chicken, American cheese, arugula and tonkatsu sauce or spicy mayo sauce served in ramen bun THIRD COURSE Mochi Ice Cream Pick from two of the following flavors; green tea, red bean, vanilla, chocolate, mango and strawberry Sweet Rice Cake Sticky rice cake skewer served with sweet milk sauce |GF

Cup of Irish Stew Hearty beef and sausage stew

Shepherd’s Pie Ground beef, garden peas, and onions in a seasoned brown gravy and topped with creamy mashed potatoes and cheese Hooligan & Hannigan The Original Reuben! Tender corned beef, sauerkraut and Swiss cheese topped with Thousand Island dressing THIRD COURSE Apple Crisp Warm cinnamon apples topped with an oat and brown sugar crumble, served with vanilla ice cream Chocolate Lover’s Brownie Warmed and drizzled with dark chocolate sauce, served with vanilla ice cream Bread Pudding Traditional bread pudding served warm with a Celtic whiskey sauce

DRINK LOCAL Summit Cider Dry, crisp cider from Washington apples $6

Any one beer on tap

DRINK LOCAL Local Beers on Tap River City, Iron Goat, and One Tree Cider. Check with your server for additional offerings. $4

509.747.0322 525 W. Spokane Falls Blvd. Open daily 11 am-close

DOWNTOWN SPOKANE

509.290.5763

818 W. Sprague Ave. Open daily 11 am-9 pm NORTH SPOKANE

OVAL OFFICE A romantic restaurant that serves Northwest cuisine with a foreign flair. POST FALLS

509.467.0650

9602 N. Newport Hwy. Open daily 11 am-9 pm

NORTHWEST

29

$

FIRST COURSE Sweet Potato Fries Lightly fried and tossed in a creamy Gorgonzola sauce and topped with Gorgonzola crumbles. |V French Onion Soup Oven-baked with a housemade baguette, provolone and Parmesan.

House Salad Fresh mixed greens, red onions and tomatoes. Tossed in a raspberry vinaigrette and topped with Gorgonzola crumbles. |V

MENUS ON THE GO

SEARCH BY RESTAURANT, REGION OR CUISINE InlanderRestaurantWeek.com

SECOND COURSE Will Barron Steak This flavorful rib-eye steak is grilled to perfection and served with creamy peppercorn steak sauce. Cioppinno An Oval Office classic! Prawns, scallops, halibut, mussels and white beans simmered in spicy tomato-basil broth. Served with grilled rustic bread for dipping. Chicken Dijon This Parmesan-panko crusted chicken breast is hard to beat! Pan-seared and served atop a rich and creamy Dijon sauce. THIRD COURSE Raspberry Truffletini A delicious blend of Godiva white and dark chocolate with vanilla vodka and Chambord. Don’t worry, be happy! 44 North Nectarine, kiwi purée and pineapple juice. U.S. Mint An after-dinner delight! Godiva white chocolate, vanilla vodka and Créme de Menthe.

DRINK LOCAL Coeur d’Alene Cellars - $28/bottle

208.777.2102 620 N. Spokane St. Open daily 3-11 pm

Tues-Thur 4-10pm • Fri-Sat 11am-10pm • Sun 11am-9pm 816 N 4th St | Cd'A, ID | 208.665.3777

INLANDER RESTAURANT WEEK 2017 45


BEHIND EVERY GREAT BURGER IS A 30-FOOT SCREEN.

PALM COURT GRILL

POST STREET ALE HOUSE

Upscale American in a grand setting.

Designed with casual family dining and classic comfort food in mind.

DOWNTOWN SPOKANE

AMERICAN

29

$

FIRST COURSE Pan Fried Oysters Cornmeal breading, Tabasco aioli, green cocktail sauce |GF

Roasted Beet Salad Red, golden and striped beets, Humboldt Fog cheese, honey vinaigrette, spring greens, sunflower seeds, caramelized shallots |GF |V Caramelized Leek Soup Rich leek and chicken broth, maple-glazed bacon |GF SECOND COURSE Spring Pasta Slab bacon, spring onion, asparagus tip, sweet pepper, buttered bread crumbs, soft poached egg Miso-Glazed Mahi Mahi Shiitake dashi, Japanese pickles, green tea rice Lamb Loin with Black Currant Demi Duchess potato, spring carrot, micro greens THIRD COURSE Chocolate Semifreddo Peanut butter cream, hazelnut biscotti

DOWNTOWN SPOKANE

AMERICAN

19

$

FIRST COURSE Drunken Clams Steamed clams in a lager broth, red onions, parsley, oregano, chili flake and garlic. Served with fresh bread. Gorgonzola Salad Craisins, candied pecans, sliced apples and a leafy green spring mix tossed with a Gorgonzola vinaigrette, topped with red onions and Gorgonzola crumbles. |V Fried Oysters Oysters lightly breaded and fried, served with a chili aioli and our housemade tartar sauce. SECOND COURSE Seafood Carbonara Shrimp and scallops sautéed with pancetta, mushrooms and onions tossed in a lemon cream sauce and penne pasta. Served with a side of fresh bread. Pork Flank Steak Tender pork flank brisket seared and served with an apple, bacon, walnut and sweet potato hash.

Meyer Lemon Semifreddo Fresh berries |GF Goat Cheese Semifreddo Blueberry gastrique, lemon zest, graham cracker crust

Marinated Beef Medallions Marinated beef shoulder tenderloin medallions, served with rustic red potato mash and vegetables.

DRINK LOCAL Huckleberry Old Fashioned Dry Fly Washington Wheat, huckleberry, sugar, orange, bitters $8

THIRD COURSE Local Pint Choose a pint from one of six local breweries on tap. Sample Paddle Choose to sample three of our six local beer offerings. Arbor Crest Wine Choose a glass of Arbor Crest’s Cabernet Sauvignon, Merlot, Chardonnay, or Riesling.

DRINK LOCAL See our third course offerings or ask your server for Drink Local options

Come catch a game and eat something epic for Restaurant Week. NORTHERNQUEST.COM 877.871.6772 | SPOKANE, WA

509.789.6848

509.789.6900

10 S. Post St. Open daily 5-9 pm

1 N. Post St. Open daily 7 am-close

PROHIBITION GASTROPUB

RED TAIL BAR & GRILL

Made-from-scratch menu prepared by Le Cordon Bleu-trained Chef Leonetti. CENTRAL SPOKANE

GASTROPUB

19

$

FIRST COURSE Caesar Salad Crisp romaine tossed in our housemade Caesar dressing, fresh croutons, and grated Parmesan. Served in an Asiago cheese basket.

Traditional tribal hospitality offering every flavor our region provides. WORLEY

AMERICAN

FIRST COURSE Uprooted Amber Short Ribs Half pound of short ribs, smoked and braised in our homemade Uprooted Amber barbecue sauce

Crab Cake Blue crab mixed with a special blend of spices and seasoning, served with a mango beurre blanc.

Traditional Fry Bread Native American fry bread served with a side of honey, huckleberry jam and whipped butter

Stuffed Arancini Try our handmade risotto ball stuffed with mozzarella, our candied bacon, and red onion, served with a seasonal gastrique.

Smoked Chicken Quesadilla Chicken quesadilla stuffed with smoked mozzarella, cheddar, pepper jack cheese with caramelized onion pico de gallo

SECOND COURSE Al Capone The burger that made us famous! Ground beef infused with fresh coffee grounds and blended with our secret blend of spices. Coffee grounds = juicy burgers. Grilled to order, and served up on a brioche bun topped with lettuce, tomato, onion, our house candied bacon and cheddar cheese, finished with dirty ketchup and a fried egg.

SECOND COURSE Red Tail Reuben Smoked and slow roasted house cured brisket, sliced and topped with Swiss cheese and sauerkraut on rye with whole grain mustard and house sauce.

Grilled Salmon Fresh salmon grilled to perfection, served with Duchess potatoes and seasonal vegetables, finished with a lemon honey compound butter.

Smoked Coho Salmon Applewood, pan-smoked Nisqually coho salmon with Palouse lentil ragout and fried curly root vegetables

Blue Cheese Lasagna A secret Leonetti recipe. Blue cheese, chicken, creamy garlic sauce and a slice of fresh sourdough.

THIRD COURSE Fry Bread Sundae Traditional Native American fry bread with vanilla ice cream honey, huckleberry syrup topped with whipped cream

THIRD COURSE Whiskey Chocolate Mousse Chef Leonetti’s favorite. Each week we infuse our chocolate mousse with a new whiskey. Crème brûlée Fresh custard with a decadent carmelized crust. Beer Float Enjoy ice cream served with a rotating draft such as Dark Persuasion German Chocolate Stout.

DRINK LOCAL Dry Fly Manhattan Smooth Dry Fly whiskey, sweet vermouth and bitters served up with a cherry. $8.50

Sirloin Steak Grilled prime-grade sirloin steak with sautéed wild mushrooms, peppercorn red wine demi-glace and fried curly root vegetables

Huckleberry Crisp Traditional fruit crisp made with local huckleberries with crumb topping Chocolate Crème Brûlée Rich, chocolate custard topped with caramelized sugar

DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale $4.75

Open Daily | Full Bar 818 W. Sprague Ave | 290-5763 9602 N Newport Hwy, | 467-0292 NudoRamen.com

46 INLANDER RESTAURANT WEEK 2017

19

$

509.474.9040

RESERVATIONS RECOMMENDED

1914 N. Monroe St. Sunday-Wednesday 11 am-9 pm; Thursday-Saturday 11 am-close

800.523.2464 Coeur d’Alene Casino, 37914 S. Nukwalqw Sunday-Thursday 3:30-9:30 pm; Friday-Saturday 3:30-10:30 pm


REMEDY

RIPPLES RIVERSIDE GRILL

South Hill’s cure to the common dining experience.

Overlooking the Spokane River with great American handcrafted cuisine.

SOUTH SPOKANE

GASTROPUB

29

$

FIRST COURSE Poke Tartare Asian marinated yellowfin tuna layered with English cucumbers and avocado with baguette Barbecue Wings Our wood-fired, house-smoked wings and drumsticks tossed in house barbecue with pickled red cabbage |GF Fire Braised Beef Fire braised teres major, crostini, pickled red cabbage

SECOND COURSE Crab Mac Dungeness crab meat, garlic butter, cream, cavatappi pasta, extra sharp white cheddar, Parmesan, toasted bread crumbs, baguette Chile Verde Pork shoulder, poblanos, chicken stock, tomatillos, Spanish brown rice, Sriracha crème fraîche and cilantro Vegan Puttanesca Roasted spaghetti squash, tossed in a tomato sauce with capers and Kalamata olives and parsley oil |GF |V THIRD COURSE Choclava Phyllo dough layered with roasted pistachios, honey, topped with chocolate ganache

DOWNTOWN SPOKANE

19

$

AMERICAN

FIRST COURSE Caprese Salad Spring greens, fresh mozzarella, tomato and basil pesto. |GF |V Antipasto Pizza Goat cheese, rainbow tomatoes and Kalamata olives with marinara on grilled flatbread. |V Sausage Stuffed Mushrooms Italian sausage, Parmesan cheese and tomato sauce roasted in fresh mushroom caps.

craft beer

Meets craft food

SECOND COURSE English Cut Prime Rib Hand-sliced roasted Prime Rib with a rich Merlot demi-glace. Seared Salmon Florentine Fresh salmon filet, filled with sautéd mushrooms, spinach and imported cheese, served with whole grain wild rice. |GF Coq au Vin French for “Chicken in Wine,” this is our own offering of a vintage, classic dish. served with whole grain wild rice. THIRD COURSE Crème Brûlée The classic smooth cream custard with a torched sugar crust. |GF |V Bourbon Apple Crisp Baked apples and caramel served in a Mason jar with crispy streusel topping. |V

Shortbread Trifle Layers of pound cake, macerated strawberries and fresh whipped cream

Lemon Tart Tangy lemon curd in a perfect crisp cookie tart shell. |V

Chile Chocolate Cake Rich chocolate cake, topped with a chile chocolate sauce |GF |V

DRINK LOCAL River City Red A wee bit malty; crisp and clean $5

DRINK LOCAL No-Li Remedy Cure All Ale Pale ale brewed with 100% Washington-sourced hops $5

50 TAPS

FULL BAR

@MANITOTAPHOUSE 509.443.3730

509.323.2577

3809 S. Grand Blvd. Open daily, 11 am-10 pm or later

700 N. Division St. Open daily 4 pm-10 pm

RUINS

RUSTY MOOSE BAR & GRILL

Small restaurant with a constantly changing menu. CENTRAL SPOKANE

RESERVATIONS RECOMMENDED

MANITOTAPHOUSE.COM

3011 S. GRAND BLVD. | (509) 279-2671 11AM - 10PM SUN-THURS | 11AM - MIDNIGHT FRI & SAT

BEST BEER BAR & BEST BAR FOOD

SEE OUR LISTING FOR IRW COURSES

Locally owned, featuring steak and wild game in a rustic lodge setting. AMERICAN

29

$

AIRWAY HEIGHTS

NORTHWEST

29

$

FIRST COURSE Chicken Confit Chicken confit, creamed Brussels sprouts, lemon, chiccarones, toast

FIRST COURSE Fried Mozzarella Pizza dough, fresh mozzarella, dipping sauces |V

Chorizo Verde Chorizo verde, chickpea, toasted cumin, escabeche |GF

Spinach and Apple Salad Spinach, apples, candied walnuts, feta, vinaigrette |GF |V

Smoked Trout Brandade Smoked trout brandade, toast, chives, salted butter SECOND COURSE Raviolo Al Uovo Raviolo al uovo, braised beef, ricotta, caramelized celery root, crème fraîche Chicken Orange and oregano marinated chicken, parsnip purée, guajillo pepper, cocoa nibs |GF Crispy Salmon Crispy salmon, octopus fried rice, kimchi, almond, scallion |GF THIRD COURSE Strawberry Bread Pudding Strawberry bread pudding, salted coconut ice cream, ginger crumble |V Nutella Tiramisu Nutella tiramisu, Anvil coffee, mascarpone |V Banana Lumpia Banana lumpia, Mexican chocolate, cashew brittle |V

DRINK LOCAL Mr. Wednesday Toasted, caraway-infused Dry Fly gin, lime juice, Salish fennel liqueur, rosemary drinking vinegar, cardamom bitters $9

Pulled Bison Street Taco Roasted salsa, pickled red onion, cilantro slaw, ancho aioli SECOND COURSE Idaho Rainbow Trout Rosemary lemon, roasted red potatoes, seasonal vegetables |GF Elk Salisbury Steak Mushroom-onion gravy, seasonal vegetables Ribeye Trilogy Served three styles: filet, the cap and off-the-bone “cowboy,” with ribeye jus reduction and seasonal vegetables |GF THIRD COURSE Smoked Apple Bacon Bourbon Bread Pudding

$

29.00

Our 3-course meal includes a cheese fondue, salad and fondue entrée. This is no week for the same old, same old.

FEBRUARY 23- MARCH 4, 2017

Vanilla Crème Brûlée With huckleberry-infused whipped cream |GF |V Rusty’s Signature Chocolate Martini Vanilla-infused vodka, créme de cocoa, Kahlua, gourmet chocolate syrup, and a brownie-crusted rim

DRINK LOCAL Dry Fly Mule Dry Fly Whiskey, housemade ginger shrub, ginger beer, lime $9

509.443.5606

509.747.5579

825 N. Monroe St. Tuesday-Saturday 5 pm-midnight; closed Sunday-Monday

9105 W. State Rt. 2 Open daily 4 pm-close

(509) 926-8000 INLANDER RESTAURANT WEEK 2017 47


• GREAT FOOD • CATERING • FULL SERVICE BAR • FAMOUS BURGERS •

Join us for Restaurant Week!

SAFARI ROOM

SANTÉ RESTAURANT & CHARCUTERIE

Spokane hot spot specializing in fresh fare and cocktails.

Old world European techniques, featuring local ingredients.

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Chef’s Soup Prepared daily

29

$

19

801 N. MONROE | 509.328.8911

Fried Okra

SECOND COURSE Tagliatelle Pesto, goat cheese, sweet potato, crispy carrots |GF |V

Sibley Squash Soup Crème fraîche, crostini |GF |V

Smoked Beef Brisket Smoked beef brisket served with cream cheese mashed potatoes, Corn O’Brien, green beans and finished with a beef jus.

Common Crumb Bread Pudding Dulce de leche, candied almonds |V Brownie Sundae Santé vanilla ice cream, malted chocolate sauce |GF |V

DRINK LOCAL Barrister Sauvignon Blanc Red Mountain, 2015 $12

Miniature Desserts Choose two options from our wonderful mini dessert selection; German chocolate cake, chocolate peanut butter pie, cheesecake, key lime pie, crème brûlée, chocolate mousse

DRINK LOCAL Arbor Crest Wine A glass of Merlot, Chardonnay, Cabernet Sauvignon or Riesling $6

509.789.6800

509.315.4613

111 S. Post St. Open daily 5-9 pm

404 W. Main Ave. Open daily 5 pm-close

SARANAC PUBLIC HOUSE

SATAY

Real food made in-house, fine wine, and handcrafted spirits.

Locally owned and operated fine dining restaurant.

GASTROPUB

19

$

COEUR D’ALENE

Deconstructed Mushroom Spoons Garlic spinach, Sriracha aioli, Parmesan crisp

THIRD COURSE Budino Italian-style caramel pudding served on a chocolate graham cracker crust and topped with salted caramel and whipped cream. |GF Fudge Alternating layers of chocolate and white fudges topped with a raspberry coulis and mint chiffonade. |GF Apple Crisp Baked Granny Smith apples, topped with a crisp layer of oats, brown sugar and butter. Drizzled with caramel sauce and served with vanilla bean ice cream.

Butternut Squash Soup Créme fraîche, toasted seeds SECOND COURSE Honey Glazed Salmon Roasted papaya salsa, pineapple risotto, baby root vegetables Pecan Bourbon Chicken Caramelized peach bourbon, Dijon, roasted peppers, jasmine rice, bacon, Gouda and Brussels sprouts Seabass & Shrimp Stuffed Filet Mignon Bacon-wrapped filet, tarragon melting sauce, goat cheese whipped potatoes, baby vegetables THIRD COURSE Fried Bread Pudding Sugar dust, dark rum glaze, whipped cream Berry Trifle Raspberries, blackberries and blueberries with lemon curd and whipped cream Espresso Crème Brûlée Chocolate mousse, raspberry port drizzle

DRINK LOCAL Mad Bomber Brewing All American Amber Ale $5.50

DRINK LOCAL River City Vanilla Bourbon Stout Double imperial stout with hints of vanilla and bourbon. $5.50

509.448.0887 2013 E 29th Ave., Spokane

48 INLANDER RESTAURANT WEEK 2017

29

$

Pistachio-Bacon Encrusted Scallops Scallops encrusted with pistachio, bacon and rosemary, served on romesco sauce and garnished with fresh parsley.

Sweet Potato Salad Diced sweet potatoes and arugula tossed with a chipotle adobo honey sauce and topped with goat cheese. |GF |V

RestaurantsSpokaneWa.com

AMERICAN

FIRST COURSE Gorgonzola Pear Salad Pears, pine nuts, Bibb lettuce, traditional dressing

Pork Belly Sliders Asian style marinated pork belly with a scallion salsa slaw mix.

Mon-Thur 11AM till 9PM | Fri 11AM till 10PM Sat 9AM till 10PM | Sun 9AM till 8PM

RESERVATIONS RECOMMENDED

FIRST COURSE Steak Bites Cubed top sirloin steak and fried red potatoes topped with housemade black pepper sauce. |GF

SECOND COURSE Salmon Cakes Diced and breaded sockeye salmon cakes on top of cilantro and guacamole, topped with fresh mango salsa.

Call & Make Your Reservations Today!

Tagliatelle Parmesan, brown butter, scallions, guanciale |GF THIRD COURSE Basil Ice Cream Cacao nibs, basil syrup |GF |V

Gazpacho Roma tomatoes, cucumbers, celery, red onions and a tomato juice base. Served chilled. |GF |V

NEW Small Plates on the Lunch and Dinner Menus!

Tagliatelle Coppa, squash crèma, sage, crispy shallots |GF

Seared Duck Breast Duck breast seared to perfection, served with a cremini mushroom risotto, green beans and finished with a duck demi-glace.

DOWNTOWN SPOKANE

NOW WITH A FULL BAR

29

$

FIRST COURSE Arugula Salad Gribiche vinaigrette, ham, garlic powder |GF |V Chicory Salad Tarragon dressing, spiced orange fluid gel |GF |V

THIRD COURSE Lemon Raspberry Cheese Cake Swirl Garnished with raspberries, whipped cream and a raspberry sauce

COURSES $

EUROPEAN

Walnut Green Salad Field greens, radishes, English cucumbers, walnuts and tomatoes tossed with a raspberry vinaigrette. SECOND COURSE Seafood Scampi Shrimp, scallops and clams seared and steamed, tossed in a white wine butter sauce with linguini noodles. Garnished with Parmesan, tomatoes and parsley.

3

DOWNTOWN SPOKANE

509.473.9455

208.765.2555

21 W. Main Ave. Open daily 11 am-close

2501 N. Fourth St. Monday-Sunday 4-9 pm


SEASONS OF COEUR D’ALENE

SCRATCH SPOKANE Locally owned and operated. Locally sourced fresh and organic ingredients. DOWNTOWN SPOKANE

AMERICAN

29

$

Seasonally inspired, spirited cuisine made fresh! COEUR D’ALENE

NORTHWEST

29

$

FIRST COURSE Scratch Signature Salad Baby spinach, bacon, brie, apples, candied walnuts, pomegranate vinaigrette |GF

FIRST COURSE French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss, Gruyere, Parmesan cheeses

Crab Chowder Crab meat, potatoes, cream, bacon, sherry

Caesar Salad A well-dressed Caesar of chopped romaine, tomato and pickled onion, rustic croutons and a Parmesan crisp

Caesar Salad Chopped hearts of romaine, Parmesan, toasted pecans, croutons, Parmesan crisp, anchovies, caesar dressing |GF SECOND COURSE Smoked Duck Six-ounce smoked duck breast wild mushroom risotto, port wine reduction, spiced pecans, seasonal vegetable |GF Duroc Pork Loin Eight-ounce, vanilla-braised Duroc pork chop, roasted garlic and blue cheese mashed potatoes, apple and pear chutney, pear blue cheese vinaigrette, seasonal vegetable Seafood Mac & Cheese Langostino lobster, calamari, clams, cream, cheese, bread crumbs, gremolata, onion, crispy fried imported prosciutto THIRD COURSE Crème Brûlée Traditional vanilla bean burnt cream served with a caramelized banana and Chantilly cream |GF Berry Cobbler Mixed berries cobbler, served warm with a scoop of vanilla ice cream Warm Brownie Sundae With vanilla ice cream, topped with housemade chocolate topping

DRINK LOCAL Barrister Rough Justice Popular blend of Merlot, Syrah, Cabernet Franc, and Cabernet $32/bottle

509.456.5656

Bistro Salad Baby greens, fresh herbs, candied pecans, marinated tomatoes, golden raisins and cotija cheese |GF |V SECOND COURSE Porterhouse Steak Sixteen-ounce Choice Certified Angus beef, balsamic reduction, caramelized sweet onion butter, hand-cut Idaho ranch fries and seasonal fresh vegetables |GF Seafood Stew Mixed fishes and shrimp, red potatoes, andouille sausage, hearty saffron-sherry tomato broth, basil pesto topper and a huge chunk of bread for soaking Buttermilk Fried Chicken Buttermilk biscuit hand-breaded chicken breast with green chile pan gravy, sour cream and chive crushed potatoes, cheddar scallion biscuit and seasonal fresh vegetables THIRD COURSE Idaho Huckleberry Cheesecake Made in-house and delicious! Warm Bread Pudding with Brandy Sauce The dessert you forget that you love. Soon to be your favorite again. Seasons’ Chocolate Rapture Flourless, gluten-free chocolaty decadence. |GF

DRINK LOCAL Wild Pickle Martini 100 percent Idaho-produced “She’s Wild” vodka shaken with Washington’s Pleasant Valley pickle juice, served up $10

RESERVATIONS RECOMMENDED

208.664.8008

RESERVATIONS RECOMMENDED

1007 W. First Ave. Monday-Friday 11 am-close; Saturday 4 pm-close; closed Sunday

209 Lakeside Ave. Open daily 11 am-close

SOUTH HILL GRILL

SPENCER’S

Your neighborhood family kitchen.

Spokane’s first choice for the finest steaks, seafood and chops.

SOUTH SPOKANE

AMERICAN

19

$

FIRST COURSE Mini Sampler Platter A bacon-wrapped jalapeño stuffed with a housemade cheese filling, fried calamari and a potato skin stuffed and topped with bacon, cheese and green onions Tomato Bisque Soup Housemade tomato bisque soup topped with a basil pesto, served with oyster crackers |V Mini Maggie Salad Mixed greens tossed in a red wine vinaigrette served with cavatappi pasta, Kalamata and black olives, onions, tomatoes and cucumbers. Topped with feta and Parmesan cheese. Drizzled with balsamic glaze.

DOWNTOWN SPOKANE

STEAKHOUSE

FIRST COURSE Cup of Six Onion Soup Sourdough crouton, Gruyere crust Cup of Steakhouse Soup Steak strips, hearty vegetables

Dried Cherry and Blue Cheese Salad Field greens, dried cherries, Danish Blue cheese, balsamic vinaigrette, onion fritz SECOND COURSE Washington Angus Manhattan Aged 60 Days Asparagus, loaded hash browns Petite Filet and Colossal Prawn Cabernet sauce, brocollini

SECOND COURSE Chipotle Chicken Fettuccini Chipotle cream sauce with sautéed onions, mushrooms, chicken and bacon over fettuccini pasta served with garlic bread

Plank Grilled Columbia River Steelhead Roasted cauliflower, romesco

Western Burger Certified Angus beef hand-formed burger patty, topped with housemade barbecue sauce, pepper jack cheese, bacon and onion tanglers. With a choice of fries or tots.

Pistachio and Orange Blossom Crème Brûlée Candied orange peel and pistachios

Petite Tender Steak Certified Angus Beef 6 oz. petite tender steak served with roasted red potatoes and our seasonal vegetable THIRD COURSE Chocolate Chip Cookie Baked-to-order chocolate chip cookie topped with vanilla ice cream and chocolate sauce

29

$

THIRD COURSE Chocolate Naughty Cake Salted caramel ice cream

Mary Lou’s Milk Bottle Ice Cream

DRINK LOCAL Robert Karl Claret $12/glass

Now open to the public at Kalispel Golf and Country Club.

Bananas Doreen Flaky layers of phyllo dough wrapped around a banana topped with chocolate sauce and whipped cream

Restaurant Week Special: 3 Courses for $29 See the full menu at 1898publichouse.com.

Chocolate Flourless Torte Torte served with a housemade blueberry compote and whipped cream |GF

DRINK LOCAL Iron Goat Brewery Garbage Pale Ale $5 509. 466.2121

509.536.4745

RESERVATIONS RECOMMENDED

2808 E. 29th Ave. Sunday-Thursday 11 am-8 pm; Friday-Saturday noon-9 pm

509.744.2372

RESERVATIONS RECOMMENDED

322 N. Spokane Falls Court Monday-Thursday 5-10 pm; Friday-Saturday 5-11 pm; Sunday 5-9 pm

2010 WE ST WAI K I K I ROAD S PO K AN E , WA

INLANDER RESTAURANT WEEK 2017 49


wander in for...

Inlander Restaurant Week 29

$

STEELHEAD BAR AND GRILLE

SWEET LOU’S RESTAURANT & TAP HOUSE

Locally owned restaurant featuring American fare with a Northwest flair.

Serving familiar favorites with fresh ingredients and creative twists.

DOWNTOWN SPOKANE

NORTHWEST

29

$

FIRST COURSE Smoked Steelhead House-smoked steelhead served with cream cheese and crostini.

Italian Pesto Bruschetta Marinated roma tomatoes over toasted garlic crostini with housemade pesto and garnished with grated Parmesan. Soup or Salad Baby kale and mixed greens tossed with balsamic vinaigrette and topped with cherries, goat cheese and almonds. Or try our soup of the day. SECOND COURSE Chicken and Shrimp Creole Pan-seared chicken breast over white rice, topped with shrimp and cajun creole sauce. Steelhead Fillet Pan seared steelhead fillet glazed with honey and garlic on a bed of fresh cucumber salad, served with rice. Northwest Meatloaf Bison and elk meatloaf with a housemade cherry vinegar barbecue sauce. Served with au gratin potatoes and broccolini. THIRD COURSE Bourbon Glazed Bread Pudding Cherry Cobbler

19

$

AMERICAN

FIRST COURSE Tailgate Eggrolls Cream cheese, cheddar and jack cheeses melted together with pickled jalapenos and wrapped in a wonton. Served with homemade jalapeño jelly for dipping delight. |V Wings Your choice of four bone-in or bone-out wings. Dry or wet? Dry: salt and pepper, Cajun or lemon pepper. Wet: house barbecue or buffalo sauce.

Caesar Salad Romaine lettuce, shredded Parmesan cheese and croutons, tossed in a creamy Caesar dressing. SECOND COURSE Manny’s Battered Fish and Chips Wild Alaskan cod, hand dipped in homemade Manny’s Pale Ale beer batter and fried to perfection. Served with French fries. Smoked Baby Back Ribs Half-rack of ribs, caramelized with your choice of house or bourbon barbecue sauce. Served with horseradish mashed potatoes and seasonal vegetables. |GF Grilled Top Sirloin Hand-cut, 6 oz, Certified Angus Beef grilled to preferred temperature and served with horseradish mashed potatoes and seasonal vegetables. |GF THIRD COURSE Fresh Baked Chocolate Chip Cookie Skillet Not baked until you order it. Topped with vanilla bean ice cream. |V

Double Chocolate Crème Brûlée

DRINK LOCAL Barili Double Barrel Red $12 glass/$45 bottle

AT KENDALL YARDS

COEUR D’ALENE

Huckleberry Cheesecake Homemade cheesecake made with huckleberries picked from local super-secret pickin’ spots. |V S’mores We bring the campfire to your table with the traditional graham crackers, chocolate and marshmallows over an open flame. You do the roasting with this one!

DRINK LOCAL Inland Northwest Pints $1 off any beer brewed in the Inland Northwest (16 to choose from)

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

NEW DOWNTOWN LOCATION NOW OPEN in river park square!

509.747.1303

208.667.1170

218 N. Howard St. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-11 pm

601 E. Front Ave. Open daily 11 am-10 pm

TABLE 13

TAMARACK PUBLIC HOUSE

Playful, thoughtful and inviting, with a menu designed for sharing.

Made-from-scratch menu, full bar, craft cocktails and 32 tap handles.

DOWNTOWN SPOKANE

NORTHWEST

29

$

FIRST COURSE Organic Market Greens Salad Goat cheese, candied walnuts, Valencia orange pickled fennel, fig vinaigrette |GF |V Smoked Salmon Chowder Meyer lemon oil, apple-bacon toast Wild Mushroom Empanada Sofrito sauce |V

SECOND COURSE Charred Wild White Prawns Heirloom grits, tasso ham, smoked heirloom tomato emulsion, roasted peppers, Walla Walla sweet onion, lardon |GF Gnocchi and Wild Mushroom Basil sauce, burrata cheese, caramelized onions |V

Voted “Best Italian” year after year!

JOIN US FOR RESTAURANT WEEK!

Apple-Hickory House Smoked Beef Shoulder Tender Tequila lime glaze peppercorn veal reduction, potato pave |GF THIRD COURSE Flourless Chocolate Decadence |GF |V Frozen Lemon Bomb With white chocolate ganache cake “Rolo” Dome Chocolate mousse, salted caramel

DRINK LOCAL Milano Viale Dry Fly Washington Wheat Whiskey, Cynar, sweet vermouth $8

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Shrimp Bisque Rich and smooth made with our jumbo grilled shrimp

29

$

Brat Bites Spokane-made Bavarian bratwurst, grilled and served with ale mustard, pickled mustard seeds and kraut |GF Sous Vide Wild Salmon Chilled wild salmon, fresh herb cheese, pickled red onion and tarragon salt atop cracker bread SECOND COURSE Wild Seafood Grilled salmon and jumbo shrimp served atop gnocchi with white wine sauce, pan-seared vegetables Bourbon Duck Breast Cast iron-seared duck breast served atop savory wild mushroom bread pudding with apple-bourbon gastrique, pan-seared vegetables Grilled Sirloin Center cut sirloin steak, atop roasted red potato with fresh herb butter sauce, pan-seared vegetables |GF THIRD COURSE Chocolate Torte Flourless torte with Irish cream mousse |GF |V Pecan Praline Topped with amaretto coconut milk ice cream and candied lime zest |GF |V Tamarack Signature Craft Cocktail Choose either our Barrel-Aged Maple Old Fashioned or Whyte Basil Martini to enjoy at any time during your meal |GF

DRINK LOCAL Local on Tap Liberty Ciderworks, Iron Goat Brewing, Black Label Brewing, Bare Culture Kombucha, Orlison Brewing, River City Brewing, Big Barn Brewing, No-Li Brewhouse, Twelve String Brewery, Steam Plant Brewing $5.50

CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS gluten free options available

to-go party platters

SPOKANE NORTH • (509) 484-4500 | CDA • (208) 667-5000 NOW OPEN! SPOKANE DOWNTOWN • 509-315-4175

tomatostreet.com 50 INLANDER RESTAURANT WEEK 2017

509.598.4300

509.315.4846

333 W. Spokane Falls Blvd. Sunday-Thursday 5-9 pm; Friday-Saturday 5-10 pm

912 W. Sprague Ave. Monday-Saturday 4 pm-close; Sundays by Reservation Only

RESERVATIONS RECOMMENDED


THAI BAMBOO

TIMBER GASTRO PUB

A locally owned Thai and Asian restaurant that offers the best in healthy, authentic Asian cuisine.

New American eclectic cuisine specializing in homemade EVERYTHING!

THAI

19

$

FIRST COURSE Crispy Spring Rolls (6 pieces) A tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep-fried to a golden brown and served with a plum dipping sauce. |V

POST FALLS

GASTROPUB

19

$

FIRST COURSE Alfredo Mushrooms Fried mushrooms on a bed of Alfredo sauce and melted house-blend cheese |V

Cheese Curds Battered and fried cheese curds served with our house red sauce |V Pork Belly Pops Root beer braised and served with the braising reduction |GF

Butterfly Wontons (3 pieces) Wontons stuffed with crab meat and cream cheese, deep-fried golden brown and served with a plum dipping sauce.

SECOND COURSE TIMBER Pot Pie Duck confit and jalapeño elk sausage pot pie with traditional vegetables and baked in a homemade crust

Fresh Rolls (2 pieces) Fresh vegetables, thin noodles, and tofu hand-rolled in rice paper; served with a spicy peanut-hoisin sauce. |GF

Smokey Shrimp Pasta Smoked sun-dried tomato creamy linguine with large prawns

SECOND COURSE Phad Thai Your choice of meat stir-fried with rice noodles and eggs in Thai Bamboo’s signature Phad Thai sauce, topped with ground peanuts and garnished with cabbage and shredded carrots. |GF

Guilty Pot Roast Beef braised in Selkirk Abbey’s “Guilty” Porter, with mustard glaze, mashed potatoes, caramelized onions and cippolini onions

Golden Cashew Nut Your choice of meat sautéed with cashews, bell peppers, onions, green beans and carrots in a tasty chili sauce. A mild spiced Thai classic served with white jasmine rice. |GF Red Curry (Gaeng Gai) Choice of chicken, tofu, or mixed veggies in a red curry sauce with coconut milk, bamboo shoots, bell peppers and fresh Thai basil. A little bit spicy. Served with white jasmine rice or rice noodles. |GF THIRD COURSE Fried Banana (6 pieces) Fresh banana hand-rolled in wonton wrappers, deep fried and served with a caramel drizzle.

THIRD COURSE Bread Pudding Individual portioned bread pudding served warm with our house whisky anglaise and vanilla ice cream |V Blueberry Cheesecake TIMBER cheesecake with pretzel crumb crust and homemade blueberry sauce |V German Chocolate Craziness Exactly what it sounds like... |V

DRINK LOCAL Grizzly Old Fashioned Dry Fly Whisky, orange-honey simple syrup, orange bitters, muddled dark cherry and oranges served over cubed ice $7

Mango White Sticky Rice Sweet, white sticky rice warmed and topped with fresh cool mango slices, coconut milk, palm sugar and toasted sesame seeds. |GF Black Sticky Rice Pudding Warm black Thai sticky rice pudding topped with coconut milk and palm sugar. |GF

DRINK LOCAL Arbor Crest Riesling Flavors of pineapple, lemon and honey with hints of peach and almond $5

509.777.8424

5406 N. Division St. Monday-Thursday 4-9 pm; Friday-Saturday 4-10 pm; Sunday 4-9:30 pm SOUTH SPOKANE

509.232.8424

2926 E. 29th Ave. Monday-Thursday 4-9 pm; Friday-Saturday 4-9:30 pm; Sunday 4-9 pm SPOKANE VALLEY

509.444.8424

12722 E. Sprague Ave. Monday-Thursday 4-9 pm; Friday-Saturday 4-9:30 pm; Sunday 4-9 pm COEUR D’ALENE

208.667.5300

2010 N. Fourth St. Monday-Thursday 4-9 pm; Friday-Saturday 4-9:30 pm; Sunday 4-9 pm

Mondays

5 for 5 at 5 5 martinis $5 each at 5pm

Bathtub Gin Martinis R&Rs Cucumber Gimlets Manhattans Margarita-tinis

208.262.9593 1610 E. Schneidmiller Ave. Open daily 5 pm-close

TITO’S ITALIAN GRILL & WINE SHOP NORTH SPOKANE

Martini

Tito’s is passionate about fresh ingredients and respecting the classics. COEUR D’ALENE

ITALIAN

19

$

FIRST COURSE Foccacia di Recco Cracker-thin crust filled with cresenza cheese and topped with honey and balsamic reduction. |V

Shrimp Piccata Two jumbo shrimp, artichoke hearts and capers sautéed in a white wine butter sauce and poured over grilled fennel. |GF

thefedoracda.com (208)765-8888 facebook/fedoracda 1726 W. Kathleen Dr. COeur d’Alene, ID

Citrus Basil Spaghetti Basil pesto, olive oil, garlic and fresh-squeezed lemon, tossed with spaghetti and topped with fine grated Parmesan. |V SECOND COURSE Pine Nut and Herb Crusted Salmon Pan-seared and oven-roasted salmon filet over Parmesan risotto and topped with a cucumber, caper and dill crème fraîche. Braciole Beef, stuffed with Italian sausage, herbs and grated Parmesan, braised in a rustic tomato ragu and served with roasted red potatoes, carrots and red onions. |GF

TheFedora_IRWGuide_022217_6V_JI_NEW.pdf

Sausage and Peppers Ground Italian sausage, celery and small-diced green and red peppers sautéed with fresh garlic, tomato purée and poured over angel hair pasta. Fresh grated Parmesan.

CONNECT WITH US

FOR GIVEAWAYS, PHOTOS, VIDEOS AND MORE!

THIRD COURSE Fresh Strawberries Ripe berries dredged in sour cream and dusted with brown sugar. |GF Nutmeg and Honey Candied Cashews |GF Chocolate Mousse Chocolate-filled puff pastry topped with raspberry Melba whipped cream and garnished with fresh raspberries. |GF

DRINK LOCAL Slate Creek Brewing Rye IPA $5

Tasting Room Hours

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

R R

Located in the historic warehouse district of SODO Spokane

Cabernet Sauvignon # Claret # Merlot # Sauvignon Blanc Malbec # & a dry Cabernet Franc Rosé

#InlanderRW

208.667.2782 210 Sherman Ave. Open daily 3 pm-9 pm

RESERVATIONS RECOMMENDED

115 W. PACIFIC, SPOKANE, WA 99201 | 509-363-1353 888-4CLARET | WWW.ROBERTKARL.COM

INLANDER RESTAURANT WEEK 2017 51


TOMATO STREET

TORTILLA UNION SOUTHWEST GRILL

Voted Spokane’s favorite Italian eatery and bar.

Southwestern, Mexican and Baja grill. ITALIAN

19

$

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread

DOWNTOWN SPOKANE

SOUTHWEST

19

$

Minestrone Soup An Italian classic served with fresh garlic bread

FIRST COURSE Southwestern Caesar Salad Crisp romaine lettuce tossed with cotija cheese, roasted corn, crisp tortilla strips, shaved manchego cheese and a spicy chipotle Caesar dressing.

House Salad Iceberg and romaine lettuce, red cabbage, radish and carrots. Your choice of homemade dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh garlic bread

Smoked Watermelon Mélange Smoked watermelon paired with shaved green onions, cilantro, sliced cucumber, shaved jicama, and toasted pumpkin seeds, tossed with lime juice and citrus salt. |GF

SECOND COURSE Baked Mostaccioli Alfredo and zesty marinara, roasted chicken and mostaccioli pasta. Baked with mozzarella, provolone and Parmesan cheeses

Union Guacamole Fresh avocados, red onion, jalapeños, cilantro, lime juice, diced tomatoes and cotija cheese served with fresh corn tortilla chips.

Chicken Parmesan Two breaded chicken breasts with marinara and melted cheeses, served with a side of fettuccini Alfredo Baked Lazonni Brick oven-fired lasagna, wrapped in pizza dough and topped with your choice of one of our homemade sauces THIRD COURSE Grandma’s Bread Pudding Warm homemade bread pudding with golden raisins and cinnamon, topped with vanilla ice cream Chocolate Amaretto Mousse Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

DRINK LOCAL Latah Creek Wine Cellars Huckleberry D’Latah Riesling $6.50

SECOND COURSE Union Ribs Baby back ribs slowly cooked with Hatch chiles and brown sugar, then finished with a chipotle-citrus barbecue sauce. Served with sweet potato bacon hash. Barbacoa Enchiladas Slow-braised spicy brisket with manchego cheese wrapped in corn tortillas, then topped with a ranchero sauce and cilantro-lime emulsion. Served with jicama slaw. |GF Southwestern Burrito A flour tortilla filled with your choice of green chile chicken, pork roasted with negro chiles, or pork with monterey jack cheese; citrus rice, roasted black bean corn salsa, pico de gallo, pickled jalapeños, manchego poblano cream sauce, and cilantro-lime emulsion. Grilled and served with your choice of salsa. THIRD COURSE Chocolate Decadence Flourless espresso-infused chocolate cake, topped with a rich chocolate ganache and a scoop of avocado ice cream on the side. |GF Draft Beer Enjoy a glass of River City Red or No-Li’s rotating handle. Tequila Shot A shot of Sparkle Donkey Silver or Reposado.

Tue-Fri 11:30-Close

DRINK LOCAL Mexican Coffee Kahlua, Tequila, 4 Seasons Coffee, whipped cream and a pinch of cinnamon. $6.50

Sat-Sun Brunch 9am-2pm Sat-Sunday Supper 4pm-Close

509.381.5162 River Park Square, 808 W. Main Ave., First Floor Open daily at 11am

TRUE LEGENDS GRILL NORTH SPOKANE

509.484.4500

6220 N. Division St. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-11 pm DOWNTOWN SPOKANE

509.315.4175

River Park Square, 808 W. Main Ave. Sunday-Thursday 11 am-10 pm; Friday-Saturday 11 am-11 pm

Liberty Lake’s premier casual restaurant featuring a 26’x10’ legendary HDTV LIBERTY LAKE

AMERICAN

19

$

FIRST COURSE Caprese Salad Tomatoes, basil, and fresh mozzarella drizzled with olive oil and balsamic glaze Ceasar Salad Crisp romaine tossed with grated Parmesan and True Legends’ Caesar dressing Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day

Made from scratch daily! Try our homemade favorites! Ravioli, Pappa Joe’s Pasta, Gnocchi, Sausage, Meatballs, Eggplant & everyone’s favorite, Pizza. Full bar with great local wine selections. Outdoor dining and catering for parties & events

SECOND COURSE Chicken Piccata Tender, pan-seared chicken breasts with sautéed mushrooms, fresh lemon slices and capers in a lemon sauce. Served over pasta

DON’T FORGET!

MAKE A DINNER RESERVATION

RESTAURANT WEEK TABLES WILL FILL UP QUICKLY

Grilled Chimichurri Tenderloin Tenderloin steak grilled, sliced and topped with a chimichurri glaze, served over rice The Mother Clucker Burger There is a reason True Legends is Liberty Lake’s premier burger destination. Try this half-pound Angus beef burger with smoked bacon, egg, cheddar cheese, pickles, onions, glazed ham, and our signature fry sauce on an ale bun! Even comes with Tots! THIRD COURSE Legendary Hot Fudge Brownie Sundae Homemade brownies topped with vanilla ice cream and chocolate fudge sauce Warm Cookie à la Mode Baked-to-order peanut butter chocolate chip cookie, topped with vanilla ice cream and chocolate sauce; please allow 20 minutes Root Beer Float A mug overflowing with root beer and vanilla ice cream, topped with whipped cream and a cherry for that touch of elegance

DRINK LOCAL The Perfect Northwest Manhattan Dry Fly Washington Wheat Whiskey, sweet vermouth, bitters, topped with a cherry $9.50

mammamiaspokane.com

420 W Francis, Spokane • (509) 467-7786

52 INLANDER RESTAURANT WEEK 2017

509.892.3077 1803 N. Harvard Rd. Monday-Friday 11 am-close; Saturday-Sunday 9 am-close


TWIGS BISTRO AND MARTINI BAR

THE TWO SEVEN PUBLIC HOUSE

Sophisticated yet casual American fare.

The 2-7 follows the simple concept of great food in a comfortable setting. AMERICAN

19

$

FIRST COURSE Brussels Sprouts Tossed with bacon, roasted garlic, brown sugar, shallots and red wine vinegar, finished with a pinch of chili flakes. |GF Crispy Risotto Bites Italian rice cooked with sweet sausage and smoked Gouda, then rolled into bites and deep fried. Served with bacon mayo, chili oil, oregano leaves and garnished with toasted walnut dust. Five Spice Pork Belly Seasoned pork belly braised and paired with cucumbertomato relish, shaved radish and a lemon dressing. |GF SECOND COURSE Pesto Grilled Shrimp Salad Baby greens, roasted cashews, cherry tomatoes, red onion, and fresh mozzarella cheese, tossed with a charred tomato dressing topped with a pesto-crusted shrimp skewer. |GF Spicy Chicken Tiki Masala Curry-crusted chicken breast paired with a rich curry cream sauce. Served over steamed jasmine rice with broccolini, cilantro and chili oil. Garnished with toasted peanuts. |GF Pepper Steak Linguini Peppercorn sirloin bites tossed in a rich brandy cream sauce with cherry tomatoes and red onions, topped with toasted walnut dust and oregano leaves. THIRD COURSE Salted Caramel Cheesecake New York-style cheesecake baked in-house on a spiced graham cracker crust, drizzled with a decadent salted caramel sauce topped with whipped cream. Pint of Local Beer Choose from Twigs Ale brewed by No-Li or a pint of rotating No-Li beer. Twigs House Wine Choice of Twigs house red or white wine.

DRINK LOCAL Twigs Coffee Christian Brothers brandy, Kahlua, Irish Cream, Crème de Cacao, and 4 Seasons coffee. Topped with whipped cream. $6.50

SOUTH SPOKANE

GASTROPUB

19

$

FIRST COURSE Corn Chowder Potatoes, onions, garlic, corn and jalapeños simmered with cream and chicken stock. Garnished with Parmesan cheese and served with sliced French bread. Crostini Thin sliced French bread is toasted then topped with garlic aioli, steamed asparagus and a Parmesan cheese sauce. Chicken and Bacon Bites Chunks of chicken wrapped in peppered bacon and served with smoked jalapeño cream cheese for dipping.

SECOND COURSE Pulled Pork Sandwich Pulled pork tossed with our Memphis style barbecue sauce is served on a toasted bun with mayo and coleslaw, accompanied by your choice of roasted corn pasta salad, Tim’s chips or potato salad. Mu Shu Wrap Our Mu Shu patty of ground pork and beef, bean sprouts and ginger is char-grilled, then stuffed into a warm flour tortilla with cucumbers, rice, hoisin and an Asian slaw. Served with a side of cucumber kimchi salad. Seafood Fettuccine Shrimp and crab meat simmered with onions, roasted red bell peppers, garlic and fresh basil, then tossed with cream and fettuccini noodles. Garnished with Parmesan cheese and fresh parsley and served with sliced French bread. THIRD COURSE Moon Unit A homemade brownie topped with Tillamook vanilla ice cream and drizzled with chocolate sauce. Root Beer Float Henry Weinhard’s root beer served over Tillamook Vanilla ice cream. Milk Stout Float Perry Street Brewing’s Milk Stout served over Tillamook vanilla ice cream.

DRINK LOCAL No-Li on draft Ask your server which No-Li beer we are currently pouring. $6

509.473.9766 2727 S. Mt Vernon St. Open daily 11 am-11 pm

UVA ITALIAN DOWNTOWN SPOKANE

509.232.3376

River Park Square, 808 W. Main Ave. Open daily at 11 am SOUTH SPOKANE

509.443.8000

4320 S. Regal St. Open daily at 11 am

Family owned, homemade Italian restaurant in downtown Coeur d’Alene COEUR D’ALENE

"EVERY NEIGHBORHOOD SHOULD BE SO LUCKY!"

Visit any of our pubs and see why people say ITALIAN

19

$

FIRST COURSE Minestrone Soup or Spinach Salad |GF |V Calamari Dredged in rice flour, served with garlic aioli and marinara |GF Drink Local Special Choose a selection from our Drink Local specials |GF |V

SPOKANE VALLEY

509.290.5636

14728 E. Indiana Ave. Open daily at 11 am NORTH SPOKANE

509.465.8794

401 E. Farwell Rd. Open daily at 11 am

SECOND COURSE Chicken Piccata Lightly breaded chicken breast served with a caper-infused white wine butter reduction over pasta Eggplant Parmesan Hand-cut and breaded eggplant slices covered in our house marinara and mozzarella cheese, baked in the oven. Served over pasta. |V

e. ific AvSpokane W Pac 1931 Addition7,3 e’s 3-19 Brown 509-36

Vongole Manila clams in a traditional garlic, white wine butter broth with red chili flakes and Italian parsley over pasta THIRD COURSE Cannoli Housemade cannoli shells filled with a ricotta whipped cream and dipped in dark chocolate chips. Covered in powdered sugar. |V Crème Brûlée Homemade vanilla custard covered in “burnt” sugar |GF |V

ONE PRICE

THREE COURSE MEALS

TAX AND GRATUITY NOT INCLUDED

Locally Made Ice Cream DOMA espresso ice cream from Sweet Peaks of Coeur d’Alene |GF |V

2727 LincolnS. Mt. Vernon # Heig 5 509.473hts, Spokane .9766

DRINK LOCAL Glass of Housemade Sangria or Latah Creek Huckleberry Riesling Uva’s secret recipe is a blend of local red varietals and huckleberry and peach liqueur $5

St. 1414 N Hamilton Logan/Gonzaga 509-368-9087

208.930.0573 309 E. Lakeside Ave. Sunday-Thursday 3:30-9 pm; Friday-Saturday 11 am-9 pm

WWW.WEDONTHAVEONE.COM

FOR MORE INFO AND TO SEE OUR WEEKLY SPECIALS GO TO

INLANDER RESTAURANT WEEK 2017 53


VERACI PIZZA

WANDERING TABLE

Neapolitan style wood-fired gourmet pizza, appetizers, salads and dessert.

Modern American tapas-style restaurant and whiskey bar

KENDALL YARDS

Never LEave Hungry

PIZZA

19

$

East

West

2315 N. Argonne Rd. 924-9600 Open at 11am daily TheLonghornBBQ.com

7611 W. Sunset Hwy 838-8372 Breakfast at 6:30am BBQ starts at 11am

Caprese Plate Layers of vine-ripened tomatoes with fresh basil and mozzarella drizzled with balsamic vinegar and extra virgin olive oil |GF |V

Halloumi Cheese + Choice of Wandering Table Deviled Eggs, Soup or Salad Pickled pear, lemon zest, walnuts, brown butter. |V

Salati Fresca Crispy romaine tossed with our housemade croutons, tomatoes, basil, onions in a sweet vinaigrette |V

Albacore Tuna Ceviche + Choice of Wandering Table Deviled Eggs, Soup or Salad Chili mayo, jalapeño, green apple ice. |GF

SECOND COURSE Chicken Pesto Pizza Chicken, Roma tomatoes on our housemade pesto with our three-cheese blend: 8-inch personal pizza

SECOND COURSE Crispy Washington Steelhead + Choice of Popcorn Cauliflower or Fried Brussels Sprouts Ginger-glaze, nori rice cake, soy syrup, chili mayo. |GF

Earth Pie Fresh mushrooms, spinach, Roma tomatoes and feta on garlic olive oil with our three-cheese blend: 8-inch personal pizza |V

Spaghetti Stuffed Meatballs + Choice of Popcorn Cauliflower or Fried Brussels Sprouts Slow cooked tomato sauce and garlic confit.

Amante Di Carne Pepperoni, Italian sausage, black olives, red onions and shaved Parmesan on savory red sauce with our three-cheese blend: 8-inch personal pizza

Barbacoa Jackfruit Empanadas + Choice of Popcorn Cauliflower or Fried Brussels Sprouts Spicy verde sauce, queso fresca, cilantro cream. |V

THIRD COURSE Salted Caramel brownies Rich, dark, and chocolatey brownies topped with our housemade caramel |V

THIRD COURSE Doughnut Gelato Cup Pumpkin doughnut, gelato, caramel sauce |V

Tiramisu Lady fingers soaked with espresso, layered with a sweet mascarpone whip, Grand Marnier and cocoa powder |V

Warm Chocolate Brownie Toasted milk sorbet |V

Preserved Raspberry-Champagne Sorbetto |GF |V

DRINK LOCAL Dry Fly Whiskey Flight of three $15

DRINK LOCAL Iron Goat Trashy Blonde Easy on the eyes and crisp on the tongue, this blonde will keep you coming back for more. Slight hop bitterness couples nicely with hints of Valencia orange, not-too-sweet honey notes and a medium-dry finish. $5

509.389.0029

509.443.4410

1333 W. Summit Pkwy. Open daily 11 am-9 pm

1242 W. Summit Pkwy. Sunday-Thursday 4-10 pm; Friday-Saturday 11:30 am-11pm

WHITE HOUSE GRILL

WILD SAGE

A taste of the Mediterranean, complete with crazy amounts of garlic.

Regionally sourced Northwest cuisine.

MEDITERRANEAN

FIRST COURSE Calamari Beer battered, coated with rice flour and deep-fried garlic and pepperoncinis.

19

$

Turkish Cigars Spinach and feta wrapped in phyllo dough and lightly fried. Served with our tomato-onion relish. |V

54 INLANDER RESTAURANT WEEK 2017

29

$

FIRST COURSE Smoked Braised Wing + Choice of Wandering Table Deviled Eggs, Soup or Salad Smoked jalapeño sauce and buttermilk sauce. |GF

POST FALLS

BRIOCHE BUN, AMERICAN CHEESE, BIBB LETTUCE, TOMATO, MAYO, CARAMELIZED ONION

AMERICAN

FIRST COURSE Tomato Basil Soup Bowl of our housemade tomato basil soup with a side of rosemary focaccia |V

Fresh Apple & Honey Dessert Pizza Baked butter crust, finished with cinnamon and sugar, topped with whipped cream |V

Spokane’s Legendary BarbeCUE

KENDALL YARDS

Greek Salad Mixed greens with tomatoes, cucumbers, feta and Kalamata olives. Tossed in our homemade vinaigrette. |V SECOND COURSE ÜÇ Etli A trio of lamb featuring two spicy ground lamb patties, grilled slices of marinated lamb and a delicious lamb kebob. Served over rice with garlic green beens.

DOWNTOWN SPOKANE

RESERVATIONS RECOMMENDED

AMERICAN

29

$

FIRST COURSE Northwest Bouillabaisse Rich tomato-shellfish broth, fennel, vermouth, herbs, pasilla chili, Alaskan halibut, fresh steelhead, wild shrimp, garlic butter crouton |GF

Wild Sage Salad Organic sweet greens wrapped in English cucumber, huckleberrybalsamic vinaigrette, port-soaked huckleberries, fresh goat cheese, toasted Oregon hazelnuts |GF |V Yukon Taquito (one per order) Yukon Gold potato, white cheddar, chili lime sauce, avocado, salted cabbage |V SECOND COURSE Columbia River Steelhead Crispy pan fried, sweet onion soubise, grain mustard gastrique, spiced green apple-napa cabbage slaw, quinoa-wild rice blend |GF

Isabella Tender chicken, cheese-filled tortellini, red bell peppers and sun-dried tomatoes. Tossed in homemade pesto sauce and feta cheese.

Pork Shank Osso Buco Slow-braised pork shank, aromatic veal demi-glace, purple peruvian mashed potatoes, horseradish gremolata |GF

Grilled Halibut Grilled halibut topped with lemon-basil aioli. Served over a bed of tangy red cabbage with seasoned rice and garlic green beans.

Palouse Chickpea Burger Green garbanzo patty, melted white cheddar, pea vine salad, ripe tomato, hand-cut fries, pesto mayonnaise |GF |V

THIRD COURSE Baklava This recipe is straight from Raci’s mom in Turkey!! Layered phyllo dough with an obscene amount of butter, honey and walnuts.

THIRD COURSE House-Churned Huckleberry Ice Cream Vanilla-infused sweet cream and egg custard base, port and local huckleberry compote, pecan lace tuille |GF |V

Rice Pudding Raci’s favorite childhood dessert! Topped with cinnamon and vanilla ice cream.

Callebaut Chocolate-Hazelnut Tart Flourless chocolate cake base, caramel and ganache layers, meringue spice chocolate hazelnuts, caramel whipped cream |GF |V

Tiramisu Very traditional from Friuli, Italy! Layers of mascarpone cheese, lady fingers, coffee and hazelnut liqueur.

Crème Brûlée Rich vanilla custard, caramelized sugar crust, pecan tuille

DRINK LOCAL Arbor Crest Merlot - $31/bottle

DRINK LOCAL Emvy Cellars Wine Flight 2012 Shield Syrah, 2014 Grenache, 2012 Veba Bordeaux Blend $12

208.777.9672

509.456.7575

712 N. Spokane St. Sunday-Thursday 4-10 pm; Friday-Saturday 4-11 pm

916 W. Second Ave. Open daily 4 pm to close

RESERVATIONS RECOMMENDED


COME FOR THE FOOD, STAY FOR THE VIEW.

photos courtesy nspiremagazine.com

Savor a getaway to Coeur d’Alene’s best for Restaurant Week. With a growing list of 24 restaurants and multiple hotels all offering up their very best, you’re going to want seconds.

Night on the Lake Packages!

Restaurants offering culinary delights include:

Starting at just *

315 Martinis, Anthony’s at Coeur d’Alene, Bardenay, Beverly’s, Bistro on Spruce, The Bluebird, Bonsai Bistro, Cedars Floating Restaurant, Dockside, The Fedora, Grille from Ipanema, Mackenzie River, Mulligan’s, Satay, Seasons of Coeur d’Alene, Sweet Lou’s, Thai Bamboo, Tito’s Italian Grill and Uva Italian

$199

includes overnight accommodations &

$100

dining credit!

c o e u rd a l e n e . o rg

*based on availability

Visit coeurdalene.org for more information on stay & play packages and a full list of restaurants participating in the 2017 Restaurant Week.

INLANDER RESTAURANT WEEK 2017 55


PLEASE SEAT YOURSELF FOR A TASTEFUL DINING EXPERIENCE.

3-course meals from $19 - $29. Individuals, families welcome. Seat yourself service. February 23 - March 4.

The Davenport Lusso

The Historic Davenport Hotel

The Davenport Grand

inlanderrestaurantweek.com • 800 899 1482 • davenporthotel.com

56 INLANDER RESTAURANT WEEK 2017

The Davenport Tower


CULTURE | THEATER

Rose Hemingway and Curt Hansen perform in the traveling production.

Fierce Footwear

MATTHEW MURPHY PHOTO

Kinky Boots arrives in Spokane with a new lead, award-winning music and a story of cross-dressing salvation BY E.J. IANNELLI

T

here’s a lot to be said for consistency, but most business owners know that the ability to adapt to changing tastes and circumstances is what keeps them profitable over the long term. So it was for Steve Pateman, whose traditional shoe factory in rural England struggled when cheap imports flooded the country during the early 1990s. As he contemplated closing his century-old company, he received a phone call from Sue Sheppard, who

suggested catering to a not-so-niche market in transgender footwear — thigh-high, stiletto-heeled boots built to support a man’s weight. The resulting Divine Footwear brand revived the factory for another decade. This kind of quirky, uplifting story lends itself to dramatization, and in 2005, with a few tweaks for the sake of tidiness, it leapt to the big screen as Kinky Boots. An up-and-coming Chiwetel Ejiofor starred as Lola alongside Joel Edgerton as Charlie Price, subtly altered proxies for

Thur 2/23, Inlander

MIKE’S HARD PINK LEMONADE BREAST CANCER AWARENESS NIGHT & HELMET GIVEAWAY

Kinky Boots • Feb. 28-March 5: Tue-Sat, 7:30 pm; Sat, 2 pm; Sun, 1 pm • $32.50-$77.50 • INB Performing Arts Center • 334 W. Spokane Falls Blvd. • 279-7000

DAIRY FOR LIFE NIGHT

SATURDAY 2/25 vs. TRI-CITY AMERICANS

SUNDAY 2/26 vs. KELOWNA ROCKETS

Enter to win a Chiefs Breast Cancer Awareness Helmet. The Chiefs help raise awareness and support for local charities.

Special Chiefs memorabilia & prize raffle with 100% of proceeds going to Dairy For Life & 2nd Harvest.

Sponsored By: SPOKANE

For Tickets Call 509.535.PUCK

Sheppard and Pateman. One year later, a stage musical adaptation was in the works. It debuted on Broadway in 2013 with a book by Harvey Fierstein and music by ’80s pop queen Cyndi Lauper. Kinky Boots marked Lauper’s first foray into stage music. “I think the fact that she brings the pop/rock element to musical theater is an amazing thing,” says actor Curt Hansen via email. He plays the role of Charlie in the current touring production of Kinky Boots, which arrives in Spokane on Feb. 28 after several weeks arcing through Canada. “In musical theater, songs have to be justified by a heightened state of emotion; the highs are so high and the lows are so low, the only thing that you can do is sing, and I think [Lauper’s] songs support those moments in the show. For me, the rock music style helps me emote in a different way than most musicals allow.” Of those songs, his favorite is “Soul of a Man,” a solo number that comes about midway through the second act after Charlie behaves with uncharacteristic ingratitude toward Lola. “It is the first time MORE EVENTS I have ever been on Visit Inlander.com for a stage by myself just complete listings of singing [in a profeslocal events. sional show setting]. It’s such an invigorating, and exciting, and terrifying, and incredible feeling to get to experience every night.” Having already crossed the country with Next to Normal and Wicked, Hansen says that touring is “something that you have to figure out” in order to endure its rigors. He was married in September and set off just three months later, making Kinky Boots one of his more challenging performances to date: “I think this character and role have taught me a lot about limitations. So learning how to find a balance has been tough, but I’m getting the hang of it. My wife is super supportive and she gets to visit a lot, but that is definitely the toughest part about being on the road.” Yet Hansen says that despite its demands, Kinky Boots offers the right amount of escapism for actors as well as audience. “It’s just downright fun,” he writes. “I will put money on the fact that you will be on your feet, clapping, smiling and maybe even dancing by the last note of the show.” Spokane audiences could very well get an extra kick from this production of Kinky Boots, as Timothy Ware will replace current lead J. Harrison Ghee when he steps into the role of Lola and her fierce footwear on opening night. 

Sponsored By: Game Time:

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FEBRUARY 23, 2017 INLANDER 29


THANK YOU SAT FEB 25 | 8PM | SUN FEB 26 | 3PM

FLSmidth

for the HUGE office furniture donation!

HELP THEM HELP US! Mighty Irish Reels, Jigs… the whole Shabang!

The Herman Miller furniture is available for sale to raise E-Recycling program funds. Visit theartisans.org for inquiries and information on other ways you can support our programs.

MORIHIKO NAKAHARA, CONDUCTOR

Artisans provides training and employment opportunities for persons with varying disabilities.

“The hottest group in the Celtic realm these days” – The Boston Globe

MARCH 4, 2017 8PM •

(509) 624-1200 • SpokaneSymphony.org Martin Woldson Theater at The Fox

509.325.4489 | theartisans.org Two Convenient Drop-off Locations for E-Recycling 200 E 2nd Ave A | 4019 E Central Avenue | Spokane

Perils of Patient Care

15

| The Lowdown on High Blood Pressure

22

| Rub-on Relief

40

HEALTHY LIVING IN THE INLAND NORTHWEST • FREE

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Clover’s Italian Wedding Soup SPECIAL SUPPLEMENT TO THE INLANDER

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To advertise in the next InHealth, contact advertising@inlander.com.

30 INLANDER FEBRUARY 23, 2017

1/26/17 5:55 PM

On Inlander Stands Now!


Landgrove Coffee roaster Jon Binninger holds coffee beans that haven’t been roasted.

TARYN PHANEUF PHOTO

COFFEE

Behind the Beans Specialty coffee roasters carefully consider the cafés they partner with, in order to maintain their product’s integrity from field to cup BY TARYN PHANEUF

A

t Landgrove Coffee, a roasting company in Troy, Idaho, the counters in a small kitchen are cluttered with different methods for brewing the perfect cup: pour-over drippers, French presses, and a refurbished espresso machine. Roastery owner Jon Binninger pours water from an electric kettle over coffee grounds piled in a copper dripper. His current favorite, a fruit-flavored, lightly roasted bean from Ethiopia, filters into a glass carafe. Though he started a career in coffee by opening a café, Binninger most enjoys working behind the scenes. At Landgrove, started in 1998 with wife Hannah, he’s several steps away from the moment a barista hands a drink across the bar, but he’s equally interested in the reaction to that first sip. “You can take great coffee and make a horrible drink,” Binninger says. “To make a great drink, you have to have great coffee and great preparation and everything.” While baristas impress customers with hand-poured art, independent roasters operate in the background. Though not entirely helpless at ensuring the experience goes as planned, they depend greatly on all the other

variables coming together to show their coffee or espresso in its best light. Because some drinks depend on so many other variables, like properly steamed milk, coffee roasters take a lot of care to work with the right people who won’t be lackadaisical about their vulnerability. “The preparation of these drinks is just so huge,” Binninger says. “Finding those outlets where they really care what they’re doing — that’s key to my success.”

T

he Binningers have found such success in numerous kindred spirits, including those running Roost Coffee & Market in Pullman. Mackenzie Yates opened the small shop inside the BellTower event center planning to feature Northwest roasters. Landgrove quickly became a staple in the two-year-old shop, as a very local outfit that’s shown itself amenable to trying new things. Conversation with Yates and Jordan Meligan, coffee manager at Roost, can quickly turn into a game of naming roasters and geographical regions, and the flavors they’ve come to associate with each. They’ve sampled a wide variety of beans, and relish the opportunity they’ve

had with some suppliers to make suggestions that eventually play a part in the roaster’s business. “I feel like Roost, as a company, we kind of push our roasters,” Meligan says. Not that they’re restrictive or critical, he adds, but they offer ideas and ask for new options. With Landgrove, that included ordering a special batch of beans from Guatemala from a boutique greencoffee distributor. Roost also is working on special coffee blends with Landgrove and a Portland-area roaster, Dapper & Wise. The Pullman shop seeks out relationships with roasters who have impressive reputations, and in turn are sought out by others. At last count, Roost had five different roasters available — more than Yates anticipated at the beginning. The shop features a different roaster each month along with other standbys, like Landgrove and Evans Brothers Coffee Roasters, a Sandpoint company that’s received much acclaim since opening in 2009. “The hard part with featuring people is you become attached to them,” Yates says. The model Roost follows is known as a multi-roaster ...continued on next page

FEBRUARY 23, 2017 INLANDER 31


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FOOD | COFFEE “BEHIND THE BEANS,” CONTINUED... café. It’s a trend that’s been good for companies specializing in roasting small batches of premium beans, says Rick Evans of Evans Brothers. “Multi-roaster cafés opens up the door for us,” he says.

R

oost is the first café in the Palouse area to go that route, while Spokane has several, including Revel 77 and Coeur Coffee-

house. But like Landgrove, Evans Brothers recognizes that the impression they make on coffee drinkers depends on how coffee shops approach their beans. Yates says the first question she and Meligan field from roasters pertains to how Roost will use their coffee: Slow brewing? Espresso? Standard drip? It may simply factor into which beans they recommend. Or if they want to partner at all. “We’re kind of only as good as the coffee the people get to taste that our wholesale customers are serving,” Evans says, adding that they set standards for aspects like how long coffee should sit out and how finely the beans are ground. “We shy away from partnerships where they’re not putting a priority on those standards. We want quality,” he continues. “The type of equipment is a factor. We’re not really looking for somebody that’s just trying to do it on the cheap.” Some roasters go as far as requiring training in technique, as well as origin, so that coffee shops can do justice to the precise sourcing

Chris Malberg fills a bag with freshly roasted beans at Landgrove Coffee roasters in Troy, Idaho. TARYN PHANEUF PHOTO roasters are doing. With more and more coffee roasters, standing out can depend on those kinds of details. “There’s certainly a lot of roasters, and there’s more and more good ones, really all over the country,” Evans says. “I think that we’re still making our mark in the time that we spend in direct contact with origin. I think that’s something that’s an edge for us. We spend a lot time sourcing coffee in a sustainable way.” n

DINNER HOUR JAZZ AT TRINITY AT CITY BEACH: FEB. 23 WEIRD WONDERFUL WINTER BEERFEST & BAR CRAWL: FEB. 25 COMEDY SHOW AT THE 219: FEATURING MORGAN PRESTON – FEB. 25 EICHARDTS K-9 KEG PULL & FAMILY FAIRE DAY: AT THE GRANARY – FEB. 26 LIVE MUSIC EVERY NIGHT AT VARIOUS VENUES SNOWSHOE HIKES, KIDS CRAFTS & CAMPFIRE GET THE GIRLS OUT WITH SHE JUMPS! – FEB. 26

VALENTINE’S DAY SPEED DATING TASTE OF MUSIC AT THE PEND OREILLE WINERY HISTORY MYSTERY FUNDRAISER: A VAUDEVILLE REVIEW for more event information:

sandpointwintercarnival.com or

32 INLANDER FEBRUARY 23, 2017

visitsandpoint.com


Thur 2/23, Inlander

FOOD | OPENING

MIKE’S HARD PINK LEMONADE BREAST CANCER AWARENESS NIGHT & HELMET GIVEAWAY

Enter to win a Chiefs Breast Cancer Awareness Helmet. The Chiefs wear special breast cancer awareness themed jerseys to help raise awareness and support.

SATURDAY 2/25 vs. TRI-CITY AMERICANS Game Time:

For Tickets Call 509.535.PUCK

The new all-ages spot near Gonzaga is a perfect place to catch a game with friends and family.

Dogpile! BY RAVEN HAYNES

I

SPOKANE

www.SPOKANECHIEFS.com

ERICK DOXEY PHOTO

New all-ages venue the Lucky Puppy joins its adjacent big brother Scotty’s Doghouse as a Logan neighborhood hangout t starts young — that weekend (or weekday) itch to go out and do something fun with a group of friends somewhere, anywhere. Before the Lucky Puppy, a new all-ages venue in Gonzaga University’s Logan Neighborhood for free karaoke, sports-watching parties, fundraising events and more, that urge might have led local college students and under-21s to sweaty house parties, or down the worn and bumpy road to fake IDs. But the Lucky Puppy — connected to but separate from local favorite Scotty’s Doghouse — finally scratches that itch for the greater Spokane area. “We were taking 20 IDs a night from kids trying to get in [to Scotty’s],” says Joey LaRocque, general manager of both spots. “I have that strong belief that turning 21 gives you something to look forward to, but then, I’m like, shit, well, I had a fake ID when I was 18 years old, and I was DJing at nightclubs when I was 17 years old.” So LaRocque and his team cleared out the building next door to Scotty’s to make way for a cool, intimate space that’s open to minors until 11 pm. The Lucky Puppy, named after a boat with a surprisingly relevant name owned by Gonzaga alum (and Scotty’s co-founder) Scott Wilburn, opened in late September of last year. The venue is often a birthday spot for 5- and 40-year-olds alike, in addition to serving as the site for Thursday night karaoke competitions. With its focus as a neighborhood hangout for crowds of all ages, you’ll find food here, too. The Lucky Puppy’s pub fare menu, borrowed from Scotty’s, offers a range of bar food staples — burgers, sandwiches, fried appetizers, salads and more — as well as an indulgent fried-chicken-and-waffle cone. Guests can also watch Gonzaga basketball games (and even bump into some of the players) as they tip back appropriately themed drinks, like the Bachelor’s Degree and the Layup. Though patrons can easily flow between

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Scotty’s and the Lucky Puppy, which also serves alcohol during open hours, LaRocque says there haven’t been any issues with minors drinking or pushing the boundaries. “They’re smart, super-respectful kids,” LaRocque says. “We haven’t had a single fight in here, and with a bar this busy you expect that, knock on wood,” he laughs, tapping the table. Hayley Otholt, who recently turned 21, says that before she and her friends heard of the Lucky Puppy, they’d just do ENTRÉE Get the scoop on local game nights at food news with our weekly home. Even afEntrée newsletter. Sign up ter reaching the at Inlander.com/newsletter. legal drinking age, her group still comes by when they can to belt out some Disney hits and grab drinks. Gonzaga freshman Meghan Moyer and her friends, who kicked off a recent night out with their rendition of a karaoke classic, Journey’s “Don’t Stop Believin’,” say it’s great to hang out somewhere where the emphasis isn’t on alcohol. “It’s fun enough to be the only thing for the night,” Moyer says. “Or a place to meet up before going out.” By the summer, LaRocque says he’ll put the venue’s sound system that’s “equipped for a venue four times its size” through its paces by bringing in some live entertainment (besides passionate karaoke singers). “Having a venue for underage [people] is crucial and so important to people,” LaRocque says. “And not just a place where they can drink from the keg at home and then come here and sing karaoke, but be exposed to new music and comedy — that’s the reason we did it.” 

No challenge. No change. Earn your MBA in 1-2 years. Enroll now.

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The Lucky Puppy • 1305 N. Hamilton • Open Mon-Fri, 11 am-2 am; Sat-Sun, 10 am-2 am • facebook.com/TheLuckyPuppyatScottysDoghouse • 241-0208

FEBRUARY 23, 2017 INLANDER 33


FOOD | SAMPLER

BAKERIES

Spring Madness Special

50% LODGING DISCOUNT The months of March and April — Fully furnished lakeside cabins —

Priest Lake area restaurants are open

On-site restaurant and lounge will be closed 4777 W Lakeshore Rd, Priest Lake, ID hillsresort.com | 208-443-2551

CHAPS DINER & BAKERY 4237 S. Cheney-Spokane Rd. 624-4182 This friendly, shabby-chic eatery and bakery is slightly off the beaten path, located off Highway 195 on the outskirts of the Palouse, but just 10 minutes from downtown Spokane. Chaps serves up all the country, homestyle classics you could dream of: French toast, biscuits and gravy and baked oatmeal for breakfast; patty melts, salads, or a salmon-and-brie sandwich for lunch; stuffed pork chops and bison meatloaf for dinner. And at Chaps, there’s always room for dessert (and maybe a vintage cocktail). The in-house bakery Cake serves up a decadent selection of tiramisu, Bavarian cream cake, chocolate mousse and more, including whatever is offered daily in the pastry case. CELEBRATIONS BAKERY 713 W. Garland | 327-3471 315 S. Sullivan Rd. | 315-5973 Whipped cream atop a cupcake? Sure! Celebrations reimagines cupcakes with flavors, frostings and toppings that feel like a party in

Macaroons from Sweet Frostings. your mouth. Try the Banana Split, a fragrant banana cupcake filled with strawberries and topped with a swirl of whipped cream, chocolate syrup and, of course, a cherry. Beyond this, the bakery’s cupcake flavor options are almost endless, as evidenced by the dozens and dozens of cupcake flavors listed on Celebrations’ website. You never know what flavor you’ll find in the case on any given day, alongside plenty of cake pops, cheesecakes and more. MARKETPLACE BAKERY & DELI 1011 First St., Cheney | 235-9176 A yellow building on one of Cheney’s main streets has lately become a hotspot for brunch, drinking and picking up local honey and salsa. The chairs in Marketplace’s restaurant half are often occupied by locals and college students; the other half is a

MISSING Have you seen her? She was last spotted on C-SPAN, but now she may be in Spokane. Her 5th CD family is worried that she hasn’t been seen locally and that she is unresponsive to constituent needs and concerns. We need to have Town Hall meetings with our Congressional representative so that she can listen to us --and no meetings are currently scheduled for February or April. If you want her to listen to us at local Town Hall meetings, please call (509) 353-2374 or (202) 225-2006 Paid for by the Eastern Washington Committee for Progress (www.ewcfprogress.org) and not authorized by any candidate or candidate’s committee.

34 INLANDER FEBRUARY 23, 2017

YOUNG KWAK PHOTO

store with deli meat, baked goods, locally made soap and more on its shelves. One of its most popular breakfast items so far is the “heart attack sandwich” — sausage, egg, bacon, ham and cheese, smothered with gravy, all slammed between two slices of bread. NOTHING BUNDT CAKES 2525 E. 29th Ave. | 535-4864 This Bundt-style cake chain has about 70 locations nationwide, but this store was the first to open in Washington. Nothing Bundt Cakes offers nine, year-round cake flavors and one seasonal flavor. Each cake, in flavors like white chocolate raspberry, chocolate chocolate chip, red velvet or cinnamon swirl, is wrapped in chunky strokes of petal-shaped cream cheese frosting. In addition to full-size cakes, “Bundtinis” are

CATHY McMORRIS RODGERS


cupcake-sized treats sold by the dozen; the “Bundtlets” are slightly bigger and in a perfectly shareable size. PETIT CHAT VILLAGE BAKERY 9910 N. Waikiki Rd. | 468-2720 After years of success baking bread in their Whitworth-area location and selling it in grocery stores, owners Brenda and Kevin Gerhart expanded their bakery to accommodate booths, long tables and benches, bistro tables and comfortable chairs perfect for readers and students who are studying. The menu was expanded, too. In addition to tables filled with baked goods to enjoy at home — croissants, bread, buns, muffins, cakes, cookies, cupcakes, pies and more — visitors can enjoy fresh sandwiches, soups and espresso drinks. SWEET FROSTINGS 15 S. Washington | 242-3845 12501 N. Division | 368-9811 The staff at this darling bakery is just as sweet as the cupcakes, macaroons and no-bake cookies they sell, making a visit to either of their boutique bakeries a treat on so many levels. Red velvet, salted caramel, orange dreamsicle, toasted coconut, lemon smoothie, Key lime pie — trying to choose just one cupcake from the colorful display at Sweet Frostings is hard, but with a super-fine crumb and magical frosting, there are no bad options. n

CHEY SCOTT Food & Listings Editor

Chey Scott has been with the Inlander since July 2012, as our calendar listings editor and an arts and culture staff writer. With her newly added role as the paper’s food editor, Chey now oversees our food coverage and annual special sections on the food scene: Dining Out (October), Cheap Eats (July) and the Inlander Restaurant Week Guide (in this issue). To share ideas and tips, email cheys@inlander.com or call 509-325-0634 x 225.

FEBRUARY 23, 2017 INLANDER 35


White Lies Directed by comedian Jordan Peele, the thriller Get Out is scarily satirical BY ERIC D. SNIDER

Daniel Kaluuya discovers his potential in-laws are not who they seem.

G

et Out is a feature-length version of the not-quitejoking sentiment among African Americans that the suburbs, with their overwhelming whiteness and cultural homogeneity, are eerie twilight zones for black people. Far from being a one-joke movie, however, Jordan Peele’s directorial debut is a clever, consistently funny racial satire and horror film mocking white liberal cluelessness and finding humor in (without dismissing) black people’s fears. Thematically, it’s very of-the-moment, though Peele (half of Comedy Central’s Key and Peele) has smartly avoided any acutely topical references. His screenplay has a twenty-something black man named Chris (Daniel Kaluuya) traveling with his white girlfriend, Rose (Allison Williams), to meet her affluent family in their prim, wellmanicured community. Rose has not told her parents that her boyfriend is black, but she swears they’re so progressive that the only race-related problem will be how much her dad talks about his love for Obama. Sure enough, Rose’s folks, neurosurgeon Dean (Bradley Whitford) and psychiatrist Missy (Catherine Keener), are educated, gracious and clumsily welcoming: Dean greets Chris with “my man” and proudly tells him that his own father’s claim to fame was losing to Jesse Owens in a 1936 Olympics pre-trial race. (This is a gag,

36 INLANDER FEBRUARY 23, 2017

but like many gags in the film, it’s also foreshadowing.) terms, Rod fills the role of Jive-Talking Black Friend — the Dean feels embarrassed to be a wealthy white man who voice of reason, in other words. That he is, in this case, employs black servants (a maid and a groundskeeper), the Jive-Talking Black Friend to someone whose own but they worked for his parents before they died and interior monologue should be warning him is part of the now they’re part of the family — a part of the family that, film’s humor about varying levels of “blackness.” No one Chris notices, is unusually deferential and mild-mancomes out and says it, but there’s the implication that nered, like Stepford wives. Chris dating a white girl has made him lose some of his There’s more weirdness when the extended family natural instincts. and neighbors arrive for the annual summertime gatherGet Out is a comedy first and foremost, but there are ing. (Rose also has a brother, played by Caleb Landry thriller elements sprinkled throughout (including a trippy Jones, who serves no function in the story.) Chris is the hypnosis scene with Chris and Rose’s psychiatrist mom), only black man among them, save for one and in the end the plot turns to overt horror. (Keith Stanfield) who’s married to an older GET OUT Peele’s facility with comedy is well documentwhite woman, is as docile as the servants and ed, but his deft touch with the scary parts is Rated R dresses as though he were his wife’s cona nice surprise, and genre fans will appreciate Directed by Jordan Peele temporary. Everyone is effusively polite to his willingness to deliver satisfying violence Starring Daniel Kaluuya, Chris, earning laughs with their self-satisfied Allison Williams, Catherine when it’s called for. manifestations of “acceptance” — for example, Keener, Bradley Whitford Best of all, though, is his ability to embed making sure to mention that Tiger Woods is themes of racial equality in a mocking satire their favorite golfer — that are sure to ring true for a large masquerading as a date night horror-comedy, and to part of the audience. make fun of white people without becoming the stereoChris occasionally checks in via phone with his friend type of the Angry Black Man (not that this will stop Bill Rod (Lil Rel Howery, soon to be a breakout star), a TSA O’Reilly from calling him one). Biting but good-natured, agent back in the city whose speech and manner are incisive but not preachy, this is the kind of self-reflective more authentically (stereotypically?) black. In narrative comedy that can help bring America together. n


FILM | SHORTS

OPENING FILMS COLLIDE

Nicholas Hoult falls in love with Felicity Jones, only to discover that she’s deathly ill. So like any decent boyfriend, he gets involved in the affairs of some drug kingpins and mobsters (played by Anthony Hopkins and Ben Kingsley, chewing scenery) in order to pay for a lifesaving operation. Cue car chases and gunfights. (NW) Rated PG-13

GET OUT

Written and directed by Jordan Peele, this psychological thriller tackles the same issues of race and masculinity that were regularly explored on his Comedy Central series Key and Peele. Daniel Kaluuya (Sicario) and Allison Williams (Girls) play an interracial couple who visit her family’s country estate, which he discovers has a curious history with its African American staff. A clever, consistently funny racial satire and horror film that mocks white liberal cluelessness and finds humor in (without dismissing) black people’s fears. (ES) Rated R

I AM NOT YOUR NEGRO

With novels like Go Tell It on the Mountain and several blistering essay collections, James Baldwin is rightfully remembered as one of the most vocal chroniclers of the black experience in mid-20th-century America. This Oscar-nominated documentary uses the late writer’s words (through both recordings of his many television appearances and narration provided by Samuel L. Jackson) to examine how his

philosophies are now as meaningful as ever. (NW) Rated PG-13

OSCAR-NOMINATED DOCUMENTARY SHORTS

If you want to have an edge when participating in your office’s Oscar pool, do yourself a favor and see the nominated short films. You’ll automatically have an advantage. This program of five short docs, each running between 25 and 40 minutes, is especially timely, with three of the films focusing on refugees and first responders in Syria; the other two involve, respectively, a violin with ties to the Holocaust and palliative medical care. At the Magic Lantern. (NW) Not rated

THE RED TURTLE

A lovingly drawn animated fable about a shipwrecked man stranded on a deserted island after a massive sea turtle deliberately destroys his craft. Told without dialogue, the film was directed by longtime Dutch animator Michaël Dudok de Wit, co-produced by Japan’s Studio Ghibli and is currently an Oscar nominee for Best Animated Feature. (NW) Rated PG

ROCK DOG

In this animated feature, a beaniewearing, floppy-haired Tibetan Mastiff named Bodi leaves his peaceful mountain village to chase musical stardom in the big city. Featuring the voices of Luke Wilson, J.K. Simmons, Lewis Black, Matt Dillon and Sam Elliott, who plays a character called (so help us) Fleetwood Yak. (NW) Rated PG

NOW PLAYING A CURE FOR WELLNESS

While this Gore Verbinski film is occasionally fascinating — or at the very least, lurid fun — A Cure for Wellness is also frustrating in part because of what it promises, yet doesn’t deliver. If you’re going to make a freaky, bizarre amalgam of allegory, morality play and body horror, it’s best to let people know in advance that’s exactly what they’re in for. Initially, it promises to use its solve-the-mystery structure to explore the contemporary “disease” of power-mad careerism, but it turns out to be more complicated than that, and unpleasantly so. (SR) Rated R

A DOG’S PURPOSE

Things didn’t start out great for this “feel good” comedy/drama about golden retriever Bailey (voiced by Josh Gad) who is reborn again and again as another dog after the end of his previous life. The day before its L.A. premiere (which was subsequently canceled), footage surfaced showing one of the canine cast members in apparent distress during a scene; an investigation into the incident is ongoing. So let that influence your decision

to see this film, also starring Dennis Quaid, if you will. (CS) Rated PG

FIFTY SHADES DARKER

The second installment in the blockbuster film series inspired by E.L. James’ erotic bestsellers is another epic snooze, save for a few moments of fleeting suspense. Anastasia Steele is once again seduced by her BDSMobsessed ex, the brooding billionaire Christian Grey, and glossily photographed kinkiness abounds. Unfortunately, nothing ever feels alive in this film. Rubberneckers looking for a cheap thrill? Nothing to see here. (JK) Rated R

FIST FIGHT

In this remake of sorts of 1987’s Three O’Clock High, a schoolyard fight gets comically twisted when the two facing off are teachers, not students. Ron Strickland (Ice Cube) gets fired after one of his peers, Andy Campbell (Charlie Day from It’s Always Sunny in Philadelphia) narcs about his crazed ways in the classroom. As we’ve all learned from TV, “snitches ...continued on next page

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FILM | SHORTS

NOW PLAYING Jazz Mass by Dan Keberle

Jazz Orchestra & St. Mark’s Choir Tuesday, February 28th 7:00 pm St. Mark’s Lutheran Church 24th & Grand Blvd Preacher: Matthew Larson, Advent Lutheran Church

get stitches,” so Ron prepares to beat up Andy after school in the parking lot. Word about the #teacherfight gets out in advance, of course, and laughs allegedly ensue. (DN) Rated R

THE GREAT WALL

One thing you know you’re going to get from Chinese director Zhang Yimou (Hero, House of Flying Daggers) when he makes a movie is a visual feast of bright colors and eye-popping effects. In The Great Wall, his first Englishlanguage feature, Yimou calls on Matt Damon, playing a European mercenary, to help an army of Chinese defend the wall and all of humanity against an invading legion of monstrous lizards (yes, you read that correctly). (DN) Rated PG-13

HIDDEN FIGURES

You’ve probably never heard of Katherine Johnson, Dorothy Vaughan and Mary Jackson, who were pioneers in — respectively — mathematics, computer programming and engineering at NASA, without whom it’s astronauts would never have flown. The three black women helped the space agency through its first manned space flight, as documented in this historical drama. (MJ) Rated PG

JOHN WICK: CHAPTER 2

In the first movie, ex-hitman John Wick (Keanu Reeves) comes out of retirement to hunt down the lowlifes who killed his dog and beat him up in a carjacking attempt, and action-movie fans rejoiced. The follow-up finds Wick again dragged from a life of leisure to help a friend face down some of the world’s deadliest assassins in a Romeset flick with a high body count sure to thrill fans of the original. (DN) Rated R

LA LA LAND

When jazz pianist Sebastian (Ryan Gosling) and aspiring actress Mia (Emma Stone) first see each other, their attraction is more than magnetic — it can bend time and space. The leads help the musical construction make sense; these two are so head over heels for each other that of course everything stops for a song-and-dance number now and again. (PC) Rated PG-13

THE LEGO BATMAN MOVIE

The improbably delightful original LEGO Movie found a brilliant game plan for turning a toy into a story: combining a child’s anarchic sense of play with a savvy adult’s perspective on how goofy yet inspired that play can look from a distance. The LEGO Batman Movie adds another level of self-awareness about the entire recent history of comic-book movies, making for a wonderfully engaging mix of action spectacle and genre parody. (SR) Rated PG

LION

This multiple Oscar nominee is based on a memoir by Saroo Brierley, who

38 INLANDER FEBRUARY 23, 2017

CRITICS’ SCORECARD THE INLANDER

NEW YORK TIMES

VARIETY

METACRITIC.COM

(LOS ANGELES)

(OUT OF 100)

Manchester by the Sea

96

Toni Erdmann

94

La La Land

93

The LEGO Batman Movie

75

Hidden Figures

74

A Cure for Wellness

49

Fifty Shades Darker

33

DON’T MISS IT

WORTH $10

was separated from his mother in Calcutta as a child, adopted by an Australian couple and later used Google Earth to locate the tiny Indian village he left behind. Although the film’s middle section drags considerably (and wastes the talents of Rooney Mara as Saroo’s long-suffering girlfriend), this is an undeniably powerful true story, and Dev Patel, Nicole Kidman and 8-year-old Sunny Pawar deliver standout performances. (NW) Rated PG-13

MANCHESTER BY THE SEA

Lee Chandler (Casey Affleck) is a handyman in several Boston-area apartment buildings, who gets news from his coastal Massachusetts hometown of Manchester-by-the-Sea that his brother has died. What he does not expect upon his return — to a place filled with ghosts, and where everyone speaks his name like he’s a local boogeyman — is that Joe has named Lee as the guardian for Joe’s 16-yearold son Patrick (Lucas Hedges), forcing Lee to confront a past that has left him broken. (SR) Rated R

MOANA

Moana is driven to find out what lies beyond the reefs off her beautiful South Pacific island paradise, reefs beyond which her people are forbidden to venture. What makes her special is how she will achieve this: she is chosen by the ocean itself, as a reward for a kind act toward a sea creature, to take on a quest involving a long and dangerous journey that will, hopefully, save her island and her people. (MJ) Rated PG-13

MONSTER TRUCKS

Tripp (Lucas Till) is a high-school dude sick of his small town and looking for something new in his life. So he does what a lot of teens are doing these days — he builds a truck out of spare pieces found in a junkyard. Then, he finds a lizard-octopus monster thing in his garage (he names it Creech), which takes up residence in his truck, giving it extra super powers. (MB) Rated PG

OSCAR-NOMINATED SHORTS (LIVE ACTION AND ANIMATED)

If you consider yourself a film fan, the annual tours of Oscar-nominated Live Action and Animated short films are must-sees. The stories and filmmaking skills on display offer ample proof that

WATCH IT AT HOME

SKIP IT

just because a film isn’t feature length, that doesn’t mean it’s any less stirring or miraculous in the right hands. If there were any justice, short films would be a regular feature at American movie houses, but since they’re not, take advantage while you can. (DN) Not Rated

ROGUE ONE: A STAR WARS STORY

Set before A New Hope, Rogue One follows Jyn Erso (Felicity Jones), the daughter of Galen Erso (Mads Mikkelsen). When Rebel intelligence soldier Cassian Andor (Diego Luna) rescues Jyn from prison, she becomes part of the mission to find out if there is any way to stop the new project that her father designed — the Death Star. (SS) Rated PG-13

SING

Here’s a tale of theatrical impresario Buster Moon (voice of Matthew McConaughey), a koala, who in a last-ditch attempt to save his grand but failing theater, decides to put on a voice-talent show, open to anyone. This brings animals of all shapes and sizes to work up routines to perform. (MJ) Rated PG

SPLIT

M. Night Shyamalan’s latest mindbender stars James McAvoy as a man with 24 different personalities who kidnaps three teenage girls for some kind of violent ritual. Declarations of Shyamalan’s artistic comeback are perhaps a bit overblown: This is little more than a polished (and overlong) B-movie, anchored by McAvoy’s frighteningly untethered performance. As for the trademark Shyamalan twist ending, don’t expect one here, though maybe that’s a good thing. (NW) Rated PG-13

TONI ERDMANN

In this sprawling German comedy, the harried life of an overworked corporate consultant is disrupted by the appearance of her father, a schoolteacher with a predilection for practical jokes. With its abundant nudity, bad wigs and an unexpected rendition of Whitney Houston’s “The Greatest Love of All,” Maren Ade’s film is singular, strange and, in its final moments, surprisingly moving. Nominated for Best Foreign Language Film at this year’s Oscars, it’s already scheduled for an American remake starring Jack Nicholson and Kristen Wiig. (NW) Rated R 


FILM | REVIEW

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LION (115 MIN)

FRI/SAT: 5:00 SUN: 2:00 WED/THU: 4:15

2017 Oscar Nominated Short Films: Animation (86 MIN) FRI/SAT: 3:00 SUN: 2:30 WED/THU: 4:30 Live Action (133 MIN) FRI/SAT: 4:30 Docs Part A (72 MIN)

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BY JOSH KUPECKI

T

here’s something liberating about reviewindependent book publisher in Seattle (a job that ing a film that is bulletproof. This franshouldn’t exist). Her billionaire ex, Christian chise of novels that has struck a chord Grey (Jamie Dornan), succeeds in seducing Ana with the populace — and a thankfully waning once again, because despite his traumatizing punch line for late-night talk show hosts riffing childhood (shown briefly in a prologue that on jokes about your mom reading bondage porn deftly combines every conceivable stereotype of — is doing just fine, thank you very much. child abuse in two minutes), he wants to love her, I don’t have to actually write about the film, and she wants to love him. as anyone who wants to see it has already bought But the deal is, she also needs to heal him, tickets. Case closed. So who’s left? and while I see that resolution comMy five faithful readers? (I love you, ing down the pike, this second film FIFTY Mom!) Rubberneckers looking for a really has nothing to do except spin SHADES DARKER cheap thrill? (Nothing to see here.) its gears and wait for the conclusion. Rated R Whoever you are, you’re in for a There are lavish masquerade balls Directed by James Foley disappointment, as this second installand Ben Wa balls (trending?), but Starring Dakota Johnson, ment of the Fifty Shades trilogy is an nothing happens in this film that isn’t Jamie Dornan, Eric Johnson epic snooze. solved literally five minutes later. Apart from a few moments of Christian can’t communicate? Ana fleeting suspense, Fifty Shades Darker resembles asks him a question and they’ve resolved it. An the Facebook feed of someone you kind of knew ex of Christian’s appears with a gun? Let’s put in high school who maybe went on to have a her in a psych ward. Helicopter crash, you say? glamorous future, but everything seems a little Don’t even worry about it. bit off and contrived. And the film’s lack of any And that’s the problem: Nothing ever feels dramatic meat becomes slightly unnerving as alive in this film. It’s a couple of automatons you realize that the style is the substance (fool me acting out a play that was based on other plays, once, I guess), and there is no beef(cake), only and so on and so forth. A scene late in the film filler. has Christian admitting to Ana that he’s a sadist Oh, but gosh, Anastasia Steele (Dakota (he most definitely is not), but by that point, I Johnson) has a great life, working for a thriving definitely knew that I was the masochist. 

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FEBRUARY 23, 2017 INLANDER 39


Deep Roots Hot Tuna brings its time-tested acoustic blues to Spokane BY BEN SALMON

W

hen he picks up the phone to chat with the Inlander, Jack Casady is in the Japantown section of San Francisco, a city he moved away from more than 30 years ago. It still feels plenty familiar, however. Casady has a couple of brothers who live in the area. His band, Hot Tuna, has played in town many times over the years. Lots of folks come out to those shows, both family members and friends from the old days. The show on this particular night is happening just across the street at an iconic music venue, the Fillmore, the hub of San Francisco’s once-in-a-lifetime music scene in the mid- to late 1960s. Casady’s comfortable there, too: His old band Jefferson Airplane played the first show produced at the venue by legendary promoter Bill Graham, way back in December of 1965. “Those early days — say, ’65 to ’70 — San Francisco really was a small, communal, unique environment to be in at that stage of your career,” Casady says. “It really had an open quality about it that now, in retrospect, I realize how fortunate we were to have been a part of that.” When Casady says “we,” he’s talking about Jefferson Airplane, one of the city’s foundational psychedelic acts and 1996 Rock and Roll Hall of Fame inductees. But he’s also talking about his oldest friend, Jorma Kaukonen, fellow Airplane member and, for nearly 50 years, his bandmate in Hot Tuna. Casady goes back even further with Kaukonen than he does with the Fillmore or San Francisco. The two were teenagers in Washington, D.C., when they met and formed their first band, the Triumphs, in 1958. Later, when Kaukonen, a prodigiously talented guitar player, went off to college, Casady stayed home, played with other people and fell in love with the bass. (He is now generally considered one of the greatest rock bassists of all time.) By 1965, Kaukonen had migrated to the Bay Area and joined what would become Jefferson Airplane. When the group needed a new bass player, he called Casady and told him to head west. “I look at Jorma as a friend first and then as a business partner second, and we have reference points that go back a long way and aren’t connected with being in a band together,” Casady says. “My mother fixed him roast beef sandwiches, and I visited his grandparents’ house.” Within a few years, Casady and Kaukonen were rock stars, and during a break in Jefferson Airplane’s schedule in 1969, they started a side project to explore folk, blues and American roots music. They called it Hot Tuna, and they’ve been at it ever since.

O

ver the years, Hot Tuna has turned out seven studio albums, a truckload of live recordings and a long, impressive list of former members. The band’s core, however, has always been Kaukonen’s fingerpicking blues guitar, Casady’s sturdy contrapuntal bass lines and the interaction between the two. Their musical relationship is perhaps best captured on Kaukonen’s dense and beautiful “Water Song,” from Hot Tuna’s 1972 album Burgers. “You play and you search for a vehicle and music that gives you satisfaction. When Jorma and I would play together … we enjoyed the music that we created,” Casady says. “We always tried to choose [songs with] a timeless quality — that you could manipulate and move around, and it would be a living thing rather than a single entity associated with a particular place and time,” he continues. “I think in that sense, we both enjoyed the folk aspect of it, telling the tales of the human dilemma.” Hot Tuna’s most recent studio album, Steady as She Goes, came out in 2011. It’s a full-bodied, electrified effort that befits a group of supernaturally skilled players with decades of music-making experience under their belts. These days, with Hot Tuna busier than ever on the road, Casady and Kaukonen are frequently asked if they’re working on new music. “We’re starting to think about putting some things together. Starting to stir the pot,” Casady says. “The answer is yes. As for when, we don’t exactly know the answer to that. But it won’t be too long.” That’s just as well. If there’s one thing Casady and Kaukonen have proven, it’s that they have time on their side. Next year, they’ll celebrate six decades of playing together, a milestone few other rock ’n’ roll duos can match. The music’s just part of it, of course. “When you share more than just the music, it helps you give leeway to each other’s personality and respect for each other that’s essential to a relationship,” says Casady. “You don’t want to step on each other’s toes,” he continues. “Jorma does that, and he does it well. Why should I try to do that? I do this thing well over here, and he never tries to do that. You’ve got to respect each other for what you do really well as you move through the various facets of life and travel down this long road.” n An Evening with Hot Tuna (Acoustic) • Sat, Feb. 25 at 7:30 (sold out) and 10 pm • $35/$50 • All-ages • Chateau Rive at the Flour Mill • 621 W. Mallon • performanceplease.com • 325-7328

Jack Casady (left) and Jorma Kaukonen of Hot Tuna have been friends and bandmates for nearly five decades.

BERRY BERENSON PHOTO


FEBRUARY 23, 2017 INLANDER 41


MUSIC | SOUND ADVICE

ELECTRONICA THE OCTOPUS PROJECT

T

rue to the nature of its namesake creature, Austin-based band the Octopus Project has its tentacles wrapped around multiple genres simultaneously. Some of the band’s songs are driven by solid rock beats. Others are filled with glitchy electronic effects. Sometimes they’ll deliver a straight-up catchy pop tune. The group’s music is mostly instrumental — they’ve actually provided scores for a couple of indie films — and their live shows employ everything from Moog synthesizers to theremins and have been described as immersive multimedia experiences. — NATHAN WEINBENDER The Octopus Project with Sound of Ceres • Thu, March 2 at 8 pm • $10/$12 day of • All-ages • The Bartlett • 228 W. Sprague • thebartlettspokane.com • 747-2174

GOTH-POP ANDY BLACK N AT H A N WEINBENDER Film & Music Editor Nathan Weinbender is the Inlander’s new Film & Music Editor. He comes to the paper from the SpokesmanReview, where he wrote about music and culture. He is also a film critic for Spokane Public Radio, where he has co-hosted the weekly film review show Movies 101 since 2011. Reach him at nathanw@inlander.com or 509325-0634 x 250. J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

Thursday, 02/23

BARLOWS AT LIBERTY LAKE, Sunny Nights Duo BEEROCRACY, Open Mic BOOMERS CLASSIC ROCK BAR & GRILL, Randy Campbell acoustic show J BOOTS BAKERY & LOUNGE, The Song Project J BUCER’S COFFEEHOUSE PUB, Open Jazz Jam with Erik Bowen J CHAPS, Spare Parts COEUR D’ALENE CASINO, PJ Destiny CRAVE, DJ Freaky Fred CRUISERS, Open Mic Jam Slam hosted by Perfect Destruction and J.W. Scattergun FEDORA PUB & GRILLE, Nate Ostrander

42 INLANDER FEBRUARY 23, 2017

A

ndy Black (aka Andy Biersack) is best known as the founder and frontman of Black Veil Brides, a heavily eye-linered hard rock band that sounds like Mötley Crüe playing Misfits covers next to the sale rack at Hot Topic. But deep inside Black beats a heart for pop music, and on his debut album The Shadow Side, he jumps feet first into a world of programmed beats, ’80s-flavored synths and anthemic choruses that’ll echo nicely down the hallway of any high school. Some of Black’s goth-kid stylings are a bit much (in one song, he’s mad at the homecoming king), but give credit where it’s due: the guy knows how to write a huge hook. — BEN SALMON Andy Black, William Control and Palaye Royale • Wed, March 1 at 7:30 pm • $17 • All-ages • Knitting Factory • 919 W. Sprague • spknittingfactory.com • 244-3279

J KNITTING FACTORY, Amaranthe, Failure Anthem, Citizen Zero, Cypher16, Smash Into Pieces MICKDUFF’S BEER HALL, Truck Mills OBJECT SPACE, Forrest Friends, Ellingson THE OBSERVATORY, Vinyl Meltdown RED ROOM LOUNGE, Rust on the Rails THE RESERVE, Liquid with DJ Dave J THE PIN!, Nonpoint TIMBER GASTRO PUB, Wyatt Wood ZOLA, Sauce Policy

Friday, 02/24

J THE BARTLETT, The Round Spokane: Buffalo Jones, Mark Ward BEVERLY’S, Robert Vaughn BOLO’S, Usual Suspects BOOMERS CLASSIC ROCK BAR & GRILL, My Own Worst Enemy BRAVO SWAXX CONCERT HOUSE, heRobust with BOND J BUCER’S COFFEEHOUSE PUB,

Open Jazz Jam with Erik Bowen CHINOOK STEAK, PASTA AND SPIRITS (CDA CASINO), Bob Sletner CURLEY’S, Whiskey Rebellion FEDORA PUB & GRILLE, Echo Elysium FIZZIE MULLIGANS, Phoenix MOOSE LOUNGE, Yesterdayscake MULLIGAN’S BAR & GRILLE, Truck Mills NIGHTHAWK LOUNGE (CDA CASINO), Smash Hit Carnival NORTHERN QUEST, DJ Patrick O’SHAYS IRISH PUB & EATERY, Whimzik THE RESERVE, Mardi Gras with Milonga THE RIDLER PIANO BAR, Dueling Pianos feat. Christan Raxter & Steve Ridler J SPOKANE ARENA, Blake Shelton with Sundance Head, Raelynn J THE PIN!, Itt’s Cuzzen VICTORY SPORTS HALL, Carli Osika

ZOLA, Haley Young and the Bossame

Saturday, 02/25

BARLOWS AT LIBERTY LAKE, Jan Harrison, Doug Folkins, Barry Aiken J J THE BARTLETT, Runaway Symphony album release, Water Monster BEVERLY’S, Robert Vaughn J THE BIG DIPPER, Sessionz Smooth Jazz BOLO’S, Usual Suspects BOOMERS CLASSIC ROCK BAR & GRILL, My Own Worst Enemy J BUCER’S COFFEEHOUSE PUB, Natalie Greenfield J J CHATEAU RIVE, An Evening With Hot Tuna Acoustic (see story on page 40; shows at 7:30 [SOLD OUT] and 10 pm) CHINOOK STEAK, PASTA AND SPIRITS (CDA CASINO), Bob Sletner CURLEY’S, Whiskey Rebellion

EICHARDT’S, The Cole Show FEDORA PUB & GRILLE, Just Plain Darin FIZZIE MULLIGANS, Phoenix FLAME & CORK, Wyatt Wood THE JACKSON ST., DJ Dave LA ROSA CLUB, Open Jam MOOSE LOUNGE, Yesterdayscake NIGHTHAWK LOUNGE (CDA CASINO), Smash Hit Carnival NORTHERN QUEST CASINO, DJ Patrick THE RESERVE, Tiphony Dames with Robin Barrett and the Coyote Kings THE RIDLER PIANO BAR, Dueling Pianos feat. Christan Raxter & Steve Ridler SEASONS OF COEUR D’ALENE, Truck Mills J J THE PIN!, Afroman, Manwitnoname, Thekid, Wurdone, Me & I, CCB Crew, Ace & Thommi C THE THIRSTY DOG, DJ Dave


ZOLA, Haley Young and the Bossame

Sunday, 02/26

DALEY’S CHEAP SHOTS, Jam Night with VooDoo Church J KNITTING FACTORY, Lil Dicky LINGER LONGER LOUNGE, Open jam O’DOHERTY’S IRISH GRILLE, Live Irish Music

Monday, 02/27

J CALYPSOS COFFEE & CREAMERY, Open Mic EICHARDT’S, Monday Night Jam with Truck Mills RED ROOM LOUNGE, Open Mic with Lucas Brookbank Brown ZOLA, Kellen Rowe

Tuesday, 02/28

J J THE BARTLETT, Northwest of Nashville feat. Jenny Anne Manna, Folkinception, the Holy Broke J THE BIG DIPPER, Jon Wayne and the Pain, River City Roots BRAVO SWAXX CONCERT HOUSE, T.A.S.T.Y with DJs Freaky Fred, Beauflexx THE JACKSON ST., DJ Dave LEFTBANK WINE BAR, Turntable Tuesday MIK’S, DJ Brentano J MOSCOW FOOD CO-OP, Lynnsean Young THE RIDLER PIANO BAR, Open Mic/ Jam Night ZOLA, 5 Second Rule

Downtown Spokane on Howard St.

Wednesday, 03/1

THE BARTLETT, Quinn XCII, Kolaj GENO’S TRADITIONAL FOOD & ALES, Open Mic with Host Travis Goulding J J KNITTING FACTORY, Andy Black (see story on facing page), William Control, Palaye Royale LEFTBANK WINE BAR, Carey Brazil LUCKY’S IRISH PUB, DJ D3VIN3 THE OBSERVATORY, Body Void, Seven Chains, Askevault RIVELLE’S RIVER GRILL, Jam Night: Truck Mills and guests THE PIN!, DJ Freaky Fred THE ROADHOUSE, Open mic with Johnny Qlueless THE THIRSTY DOG, DJ Dave ZOLA, Champagne Jam

Coming Up ...

J THE BARTLETT, The Octopus Project (see story on facing page), Sound of Ceres, March 2 J THE BIG DIPPER, Down North, Puff Puff Beer, Fat Lady, The Naturalystics, March 3 HILLS’ RESTAURANT & LOUNGE, Front Porch Trio, March 3 J WSU COMPTON UNION BUILDING, iHeartPullman Benefit Concert feat. Allen Stone, Tyrone Wells, Tommy Simmons, March 3 ZOLA, UpperCut, March 3-4 315 MARTINIS & TAPAS, Truck Mills, March 3 SPOKANE VALLEY EAGLES, Stagecoach West, March 3

J THE BARTLETT, Marshall McLean album release feat. Bart Budwig, Jeffrey Martin, March 3 J KNITTING FACTORY, Skillet, Sick Puppies, Devour the Day,, March 3 THE PIN!, Squinto, feat. AyZiM, BrainFunk, DJ Felon, Drip, March 3 BABY BAR, Preening, the Poids, March 3 J THE BIG DIPPER, Itchy Kitty Cassette Release Party, March 4 J THE BARTLETT, Tacocat, Daddy Issues, March 4 J KNITTING FACTORY, Young Dubliners, Buffalo Jones, Dawn of Life, March 4 J THE PIN!, Mayday, Did Dean, KC, Aubrey Major, Virginia Slim, the White Lion, the Wanderers, March 4 J THE PIN!, Angelmaker, Falsifier, Extortionist, Filth, March 5 J THE BIG DIPPER, Marbin, The Larsen Group, JSQ Jazz, Flannel Math Animal, March 5 J KNITTING FACTORY, I Prevail, Wage War, Assuming We Survive, Free The Jester, March 5 J THE BARTLETT, The Brothers Comatose, Rainbow Girls, March 5 J THE BARTLETT, Bartlett Open Mic, March 7 J THE PIN!, He Is Legend, Strange Faces, the Hallows, Wayward West, Ghost Heart, March 9 J KNITTING FACTORY, Adelitas Way, Letters From The Fire, The Black Moods, Manafest, Alive In Barcelona, March 9

BOOMERS CLASSIC ROCK BAR & GRILL, Crybaby, March 10-11 ZOLA, Eric Rice Band, March 10-11 THE BIG DIPPER, Spring-a-ling feat. The Rub, One Louder, Sweet Rebel D, March 10 CHATEAU RIVE, Finger Style Guitar Master Adrian Legg, March 10 J THE BARTLETT, Shelby Earl, Planes on Paper, March 10 J KNITTING FACTORY, Datsik: Ninja Nation 2017 Tour feat. Crizzly, Virtual Riot, March 10 NASHVILLE NORTH, Jeremy McComb, the Luke Jaxon Band, March 10 THE PALOMINO, Bluegrass in the City feat. Brown’s Mountain Boys, Lucas Brookbank Brown, No Going Back Band, March 11 J THE BIG DIPPER, KYRS Spring Fund Drive Wrap-Up Party feat. Loomer, South Hill, Griffey, March 11 J THE PIN!, Adlib, L3FTY, SpaceCamp, Treveezy, CCB Crew, Rez 4 Life, Traverse, Savvy Rae, March 13 THE OBSERVATORY, Local Pavlov Tape release show with Toner, Blue Smiley, March 14 J KNITTING FACTORY, Joseph, Windoe, March 15 J THE PIN!, Red Fang, Six State Bender, Snakes/Sermons, March 15

GET LISTED!

Submit events online at Inlander.com/getlisted or email related details to getlisted@inlander.com.

MUSIC | VENUES 315 MARTINIS & TAPAS • 315 E. Wallace, CdA • 208-667-9660 ARBOR CREST WINE CELLARS • 4705 N. Fruit Hill Rd. • 927-9463 BABY BAR • 827 W. First Ave. • 847-1234 BARLOWS • 1428 N. Liberty Lake Rd. • 924-1446 THE BARTLETT • 228 W. Sprague Ave. • 747-2174 BEEROCRACY • 911 W. Garland Ave. THE BIG DIPPER • 171 S. Washington • 863-8098 BIGFOOT PUB • 9115 N. Division St. • 467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 227-7638 BLACK DIAMOND • 9614 E. Sprague • 891-8357 BOLO’S • 116 S. Best Rd. • 891-8995 BOOMERS • 18219 E. Appleway Ave. • 755-7486 BOOTS BAKERY & LOUNGE • 24 W. Main Ave. • 703-7223 BRAVO SWAXX CONCERT HOUSE • 25 E. Lincoln Rd. • 703-7474 BUCER’S COFFEEHOUSE PUB • 201 S. Main, Moscow • 208-882-5216 CALYPSOS COFFEE & CREAMERY • 116 E. Lakeside Ave., CdA • 208-665-0591 CHAPS • 4237 Cheney-Spokane Rd. • 624-4182 CHATEAU RIVE • 621 W. Mallon Ave. • 795-2030 CHECKERBOARD BAR • 1716 E. Sprague Ave. • 535-4007 COEUR D’ALENE CASINO • 37914 S. Nukwalqw Rd., Worley, Idaho • 800-523-2464 COEUR D’ALENE CELLARS • 3890 N. Schreiber Way, CdA • 208-664-2336 CRAFTED TAP HOUSE • 523 Sherman Ave., CdA • 208-292-4813 CRAVE• 401 W. Riverside • 321-7480 CRUISERS • 6105 W Seltice Way, Post Falls • 208-773-4706 CURLEY’S • 26433 W. Hwy. 53 • 208-773-5816 DALEY’S CHEAP SHOTS • 6412 E. Trent • 5359309 DIAMS DEN • 412 W. Sprague • 934-3640 EICHARDT’S PUB • 212 Cedar St., Sandpoint • 208-263-4005 THE FEDORA • 1726 W. Kathleen, CdA • 208765-8888 FIZZIE MULLIGANS • 331 W. Hastings • 466-5354 FOX THEATER • 1001 W. Sprague • 624-1200 HOGFISH • 1920 E. Sherman, CdA • 208-667-1896 HOTEL RL BY RED LION AT THE PARK • 303 W. North River Dr. • 326-8000 IRON HORSE • 407 E. Sherman Ave., CdA • 208-667-7314 JACKSON ST. BAR & GRILL • 2436 N. Astor St. • 315-8497 JOHN’S ALLEY • 114 E. Sixth St., Moscow • 208883-7662 KNITTING FACTORY • 911 W. Sprague Ave. • 244-3279 LAGUNA CAFÉ • 2013 E. 29th Ave. • 448-0887 THE LANTERN TAP HOUSE • 1004 S. Perry St. • 315-9531 THE LARIAT • 11820 N. Market St. • 466-9918 LA ROSA CLUB • 105 S. First Ave., Sandpoint • 208-255-2100 LEFTBANK WINE BAR • 108 N. Washington • 315-8623 LUCKY’S IRISH PUB • 408 W. Sprague • 747-2605 MAX AT MIRABEAU • 1100 N. Sullivan • 924-9000 MICKDUFF’S • 312 N. First Ave., Sandpoint • 208)-255-4351 MONARCH MOUNTAIN COFFEE • 208 N 4th Ave, Sandpoint • 208-265-9382 MOOSE LOUNGE • 401 E. Sherman • 208-6647901 MOOTSY’S • 406 W. Sprague • 838-1570 MULLIGAN’S • 506 Appleway Ave., CdA • 208765-3200 ext. 310 NASHVILLE NORTH • 6361 W. Seltice Way, Post Falls • 208-457-9128 NECTAR CATERING & EVENTS • 120 N. Stevens St. • 869-1572 NORTHERN QUEST RESORT • 100 N. Hayford Rd., Airway Heights • 242-7000 NYNE • 232 W. Sprague Ave. • 474-1621 THE OBSERVATORY • 15 S. Howard • 598-8933 O’SHAY’S • 313 E. CdA Lake Dr. • 208-667-4666 THE PALOMINO • 6425 N. Lidgerwood St. • 242-8907 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 THE PIN! • 412 W. Sprague • 368-4077 RED LION RIVER INN • 700 N. Division • 326-5577 RED ROOM LOUNGE • 521 W. Sprague • 838-7613 REPUBLIC BREWING • 26 Clark Ave. • 775-2700 THE RESERVE • 120 N. Wall • 598-8783 THE RIDLER PIANO BAR • 718 W. Riverside • 822-7938 RIVELLE’S • 2360 N Old Mill Loop, CdA • 208930-0381 THE ROADHOUSE • 20 N. Raymond • 413-1894 SEASONS OF COEUR D’ALENE • 209 E. Lakeside Ave. • 208-664-8008 THE SHOP • 924 S. Perry St. • 534-1647 SOULFUL SOUPS & SPIRITS • 117 N. Howard St. • 459-1190 SPOKANE ARENA • 720 W. Mallon • 279-7000 THE THIRSTY DOG • 3027 E. Liberty Ave. • 487-3000 TIMBER GASTRO PUB •1610 E Schneidmiller, Post Falls • 208-262-9593 ZOLA • 22 W. Main Ave. • 624-2416

FEBRUARY 23, 2017 INLANDER 43


MUSIC NOSTALGIA MANIA

The thought used to pain me, that my birth year meant I never got to live through the glorious decade that brought with it Beatlemania, mod fashion and the first-wave women’s movement. So when, years ago, my mom won tickets for my teen sister and I to see a Beatles tribute band at the Spokane Arena, I had to embrace that this would be the closest — besides endlessly watching A Hard Day’s Night and The Beatles Anthology documentary series — I’d ever get to “experiencing” the Fab Four in the flesh. So, to my fellow Beatles fans of all ages, don’t miss the chance to pretend time machines are real, and take this next-best-chance to reliving a moment of pop culture history that so many of us will never know. — CHEY SCOTT Rain: A Tribute to the Beatles • Sun, Feb. 26 at 6:30 pm • $29.50-$49.50 • All-ages • INB Performing Arts Center • 334 W. Spokane Falls Blvd. • wcebroadway.com • 279-7000

44 INLANDER FEBRUARY 23, 2017

VISUAL ARTS SEEING SCIENCE

Science and art combine for the latest exhibit to cover the walls of the University of Idaho’s Prichard Art Gallery. Resulting from a nine-month collaboration between faculty in science, art and design, the project Visualizing Science reveals “a deep kinship inherent in seemingly disparate disciplines.” See art inspired by forest fire ecology, mathematical models of insect swarms, lab-created bacteriophages, and the visualization of polynomial equation plot fields. A series of lectures by the exhibit’s contributing teams accompanies the show, with events on March 21 and 28 from 12:30-1:30 pm. — CHEY SCOTT Visualizing Science • Through April 15; gallery open Tue-Sat, 10 am-8 pm and Sun, 10 am-6 pm • Free and open to the public • Prichard Art Gallery • 414 S. Main St., Moscow • prichardart.org

COMEDY WORKAHOLIC

You’ve probably seen Adam Devine’s perma-smirk on Workaholics, the stoned slacker sitcom he co-created and stars in. Or maybe you recognize him from the Pitch Perfect movies, or from his recurring role on Modern Family. Devine also dabbles in stand-up — he hosts and performs on a comedian showcase called Adam Devine’s House Party on Comedy Central — and his current tour makes its way to the Bing on Wednesday night. — NATHAN WEINBENDER Adam Devine: Weird Life Tour • Wed, March 1 at 8:30 pm • $29.50-$39.50 • Bing Crosby Theater • 901 W. Sprague • bingcrosbytheater.com • 227-7638


GET LISTED! Submit events online at Inlander.com/getlisted or email relevant details to getlisted@inlander.com. We need the details one week prior to our publication date.

MUSIC ONE BIG VOICE

Blake Shelton had a good thing going well before becoming a judge on The Voice. His very first single, “Austin,” zipped to the top of the country charts for five weeks back in 2001, launching an impressive run of gold and platinum albums and no less than 23 No. 1 singles. Of course, The Voice took his fame from just country fans to the broader mainstream thanks to his awshucks personality and spirited exchanges with Adam Levine. High-profile tabloid-fodder romances with ex-wife Miranda Lambert and fellow Voice judge Gwen Stefani certainly didn’t hurt his fame factor. Shelton is touring behind his new album, If I’m Honest. — DAN NAILEN Blake Shelton with RaeLynn and Sundance Head • Fri, Feb. 24 at 7:30 pm • $32.50/$52.50/$72.50 • All-ages • Spokane Arena • 720 W. Mallon • spokanearena.com

VISUAL ARTS IN ACTION

Terrain, the Spokane arts nonprofit fighting the outward migration of young, local talent, continues this mission by inviting Brooklyn-based artist Heather Hart to share her work, “Oracular Rooftops,” at its newly opened gallery’s first official show. Her exhibit seeks to combine art with social practice, and explores the idea of rooftops as shelter, direction, cosmic Afrofuturism and more. Hart also gives an Artist Talk, and facilitates the workshop Black Lunch Table (Feb. 23, 6 pm), which also includes a dinner and roundtable recording session focused on making new relationships and preserving conversations around dismantling racism. She hopes her gallery opening will “propose a conversation that may continue outside of the art piece.” — RAVEN HAYNES Heather Hart: Oracular Rooftops • Thu-Fri: Feb. 23 and 24 from noon to 8 pm • Free • Washington Cracker Co. Building • 304 W. Pacific • bit. ly/2mfmwV9

FEBRUARY 23, 2017 INLANDER 45


W I SAW U YOU

RS RS

CHEERS JEERS

&

I SAW YOU OVER THE YEARS We only see each other a few times a year anymore. It’s probably good because I’ve had to mentally distance myself from you by being less friendly. And that’s because after all these years, the physical tension is there every time I see you. The proverbial lust crush. I seriously don’t understand why we’ve never gotten together. I’ve had wistful thoughts, that maybe your early retirement might change things, maybe missing your kids and a loss of purpose might cause you to reach out, and we’d talk like we used to. At this point I’d settle for a conversation over a glass wine so I could ask you why. Oh I know the reasons you’d give. And I’d respond that this was about us, not anyone else. Maybe I’ve misread you. Maybe I was making a fool out of myself being so obvious about wanting you. Maybe you’ve never felt the same tension, had the same thoughts, or looked at me the same as I look at you. I’m not sure I really want to know, it might be better to be left in my dreams than to know it was never possible. So why am I writing this? On the crazy thought that you might see it and know it was about us? And somehow we’d end up having that glass of wine? Only in my wildest dreams. No, I think this is my way of trying to release it and move on. And maybe one last chance at the lotto :). SAMBUCA SNORIDER Saturday 2-11-17 @ Silver mt. You gave me a shot of Sambuca. I commented on the fact that we were both riding on the same old-school boots

and bindings. Would love to return the favor and take a run with you next time you are up! LOOKER AT DOG SHOP You were the handsome bearded guy wearing a knit cap and with googles on your head at Wild Dogs. You seemed to be interested in me. You had a group of friends so I didn't think I should impose. You seemed really fun. Hit me up! COUNTY WORKER Feb. 16 around noon. You short, dark hair with full beard, neon yellow vest driving county truck with arrows on back. You were turning west off HWY2 onto Farwell. I was in green car at red light to turn onto HWY2. We locked eyes & smiled. My heart skipped a beat. I think you caught me singing. All I can say is WOW! Made my day. AREA 51 LOOK We locked eyes and shared a genuine smile at Area 51. You were busy tending bar. You: taller braided brunette, me: short hair, grey Under Armour pullover. Didn't get a chance to talk before the party I was with left. Email if it was more than a courtesy smile. area51look@ gmail.com THE SHOP SWEETIE We both had trouble with the wifi, and you had your cute brown boots on the chair. I had a blue sweater and hiking boots. I didn't see a ring, does that mean I can take you out for a wine tasting sometime? DEAR NEW ME I'm writing this to tell you, everything you think about him is right. He will gaslight you endlessly. It will never stop. You aren't the first, you won't be the last. I couldn't believe it when it happened to me either. How could someone who seems to care about, integrity, justice, compassion, kindness and who wants to change all that's wrong with the world hurt people when it comes to love? Someone who seems like the "boy next door." He was my best friend. I loved him so much. It was hard to understand, though, why people covered up for him, why women support him who should know better, who shouldn't? The short answers are, he's not actually a good person. That's a show he puts on to prey on new people. He picks women who've been in bad relationships, or who are vulnerable in some way. Or who think they're strong. He gains everyone's trust. To the other

questions: He has a lot of power. It's scary. He might have a friend who can keep you from getting a job. He is more valued for what people think they can get out of him

streets on the South Hill, thank you to those who were willing to stop and push me out. Maybe my sad puppy dog face helped, but I never had to wait more than

wanted to give a huge cheers and shout out to the couple that gave me their farmhouse table on Friday February 17. We met at the north side target so I could buy this

There is nothing in this world quite like a hot bagel dog fresh out of the oven.

who are social climbing, and for his money and what he can "do" for them. Then top it off with his married friends who rely on him for emotional intimacy who really don't want to see him with any one partner they don't pick. As for the rest, he will never stop what he is doing, because his way of being is pretty much the same reason Trump got elected at the end of the day. People would have to tell him, everyone else, who are his friends, to stop being an asshole. All the cool kids would have to tell him he's not cool. It's not just your imagination... he's not really your friend.

CHEERS GOOD SAMARITAN Thank you so much to the woman who stopped my dad from falling on the ice. You, and two small children, got off the bus behind him at the downtown YMCA on Wednesday, and saw him start to slide down the driveway because of the ice. You caught his arm and helped him make it up the driveway and off the ice. You are an angel! MY STUCK SUBARU Despite everyone telling me to buy a better winter car or, at the very least, a set of snow tires, I decided to buy Subaru's only rear-wheel drive car, the BRZ. It's stylish but not practical in Spokane's snowiest winters. Multiple times in the last couple months I've relied on the kindness of both strangers and friends to push me out of numerous situations where snow and ice got the best of my car. From the ultra-slight hills in downtown Spokane, to the ice berm I slid up and over coming down Freya, to the numerous residential

a couple minutes for a friendly passerby to lend a hand. I appreciate all of you, and I couldn't have made it through my snowtireless winter without you. I SEE YOU I joined this group about a month ago. I have met you and yet I do not know you. I want to! your heart is tremendous, yet I know you have been through a rough path, this past year. You persevere. You journal. You re the total optimistic. I sort of fell into this and... I like you. You are doing great things to create a movement with out youth. Outgoing, funny, cute...and involved. What more could a girl ask for. The time is not right... just yet. NOT Pooh... or who you might think is Pooh?? BAGEL DOG BOYS!! This one goes out to all my Bagel Dog Boys. We have been threw a lot and you are all always there for me when I run out of bagel dogs. There is nothing in this world quite like a hot bagel dog fresh out of the oven. A golden exterior delicately rapped around an absolutely scrumptious American hotdog. It took God six days to create the the earth and on the seventh day he rested...you know while he was resting he was dreaming about bagel dogs! So here is a cheers to my Bagel Dog Boys. I know at least you have the yeast for my bagel dog feast!!! SHANEESE I wonder if you read these. I wonder if you care. I wonder if you miss my touch and wish that I was there. I think about you always and I hope one day you'll see, that no one in this world could ever love you more than me. PAY IT FORWARD FARMHOUSE TABLE I

JEERS TRUCK STOLEN You stole my Mazda B2000 truck from in front of my house during the early morning on Feb 15. It is black with orange pin stripping and I want my truck back! There were apparently two of you assholes! If you see my truck please call the police!! BROKEN BUS Jeers to the broken morning bus to downtown that can't lower to allow easy access to get on and whose gas pedal is broken so the only start speed is enough to send passengers reeling down the aisle. Visit your local mechanic and ask to be fixed. Your morning passengers would be so grateful. 

THIS WEEK'S ANSWERS R A H S

O Z A W A I S T

SOUND OFF 1. Visit Inlander.com/isawyou by 3 pm Monday. 2. Pick a category (I Saw You, You Saw Me, Cheers or Jeers). 3. Provide basic info: your name and email (so we know you’re real). 4. To connect via I Saw You, provide a non-identifying email to be included with your submission — like “petals327@yahoo.com,” not “j.smith@comcast.net.”

table from you from your Craigslist ad. To my surprise after we made the transaction, you knocked on my truck window and gave me the money back! Such a beautiful and kind gesture! I will definitely be paying it forward!

A L O T

M A N A

P I E R C R E F I D I G T H O I T H N Y O

B I D A L A S T L Y S T U T E F O R E F I L F U N E N L I N E A N E S C A S K A M I G H T T A M U E L R E N D Y E

G O T O O M I S T R A R E N O S

M O R T S A H A L S S H T A D T I O P

I N O R Z I N G E X E S A D D S T I O N E D G E N I A C O E D O T L O O R S G R A M N A M E E L S E

NOTE: I Saw You/Cheers & Jeers is for adults 18 or older. The Inlander reserves the right to edit or reject any posting at any time at its sole discretion and assumes no responsibility for the content.

I'm always thinking about how decisions today effect tomorrow.

46 INLANDER FEBRUARY 23, 2017


EVENTS | CALENDAR

BENEFIT BOWLING WITH A PURPOSE Support students of Junior Achievement by starting a team and raising a min. of $100/person. (Also includes a Sunday event at Valley Bowl 8005 E. Sprague) on Feb. 25, from 3-5 pm.) Feb. 24, 6-8 pm. $60/team. Lilac Lanes, 1112 E. Magnesium Rd. (467-5228) TASTE SPOKANE 2017 An annual event featuring samples from the best Spokane area restaurants, wineries and breweries, with proceeds benefiting Wishing Star Foundation. Feb. 24, 6-10 pm. $60/$100 (VIP). Northern Quest, 100 N. Hayford. wishingstar.org CHILI FEED & POTTERY SALE FUNDRAISER Pick out a handmade bowl, fill it with all the chili you can eat, and the take the bowl home. Also shop for other handmade items from the Spokane Potters Guild. Feb. 25, 11 am-3 pm. $12. Corbin Senior Center, 827 W. Cleveland Ave. bit.ly/2kSc1GZ (532-8225) CINDERELLA TEA & FASHION SHOW The annual event benefits Because There is Hope, a local nonprofit providing a home away from home (at no cost) for cancer patients who have to travel to Spokane for their treatment. Feb. 25, 10:30 am-1 pm. $40. Spokane Convention Center, 334 W. Spokane Falls Blvd. becausethereishope.org MARDIBRAS A collaborative fundraiser between VOA's Hope House and Transitions’ Women’s Hearth. Host a party or drop off items on 2/28 5-8 pm at The Observatory. Visit help4women. org/mardibras for more information or to make a donation. Feb. 28, 5-8 pm. The Observatory, 15 S. Howard. observatoryspokane.com (328-6702) MARCH FOR MEALS Support Meals on Wheels and help end senior hunger in Spokane at walkathons at the Northtown and Spokane Valley malls. Prizes and trophies are be awarded to individuals and teams. March 1. $15. (924-6976)

COMEDY 2.0PEN MIC Local comedy night hosted by Ken McComb. Thursdays, from 8-10 pm. Free. The District Bar, 916 W. First Ave. (244-3279) GUFFAW YOURSELF! Open mic comedy night hosted by Casey Strain; Thursdays at 10 pm. Free. Neato Burrito, 827 W. First Ave. (847-1234) CRIME SHOW The BDT Players offer

a comedic take on TV’s staple “whodun-it.” Rated for general audiences. Fridays, at 8 pm, through March 24. $7. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (747-7045) DATING GAME, SANDPOINT STYLE As the Sandpoint Winter Carnival brings with it all forms of entertainment, the Panida hosts a Sandpointstyle version of the classic show “The Dating Game.” Feb. 24, 7:30-9:30 pm. $5. Panida Theater, 300 N. First Ave. panida.org (208-255-7801) ADAM DEVINE: WEIRD LIFE TOUR The rising comedian and creator of “Workaholics” has starred opposite Zac Efron in “Mike and Dave Need Wedding Dates,” and was recently seen in “Pitch Perfect 2.” March 1, 8:30 pm. $22.50-$39.50. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com (509-227-7404)

COMMUNITY MAMMOTHS & MASTODONS: TITANS OF THE ICE AGE The highly-interactive touring exhibit from the Field Museum in Chicago features hands-on activities, hundreds of fossil specimens from around the world, full-size models of Ice Age megafauna and more. Through May 7; open Tue-Sat, 10 am-5 pm (to 8 pm on Wed; half-price on Tue). $10$15. The MAC, 2316 W. First Ave. northwestmuseum.org (509-456-3931) DEMOCRACY SCHOOL Attend an intensive seminar teaching citizens and activists how to assert local control in order to protect the rights of their residents, their communities, and nature. Feb. 24, 6-9 pm and Feb. 25, 9 am-5 pm. SNAP Fort Wright, 3102 W. Ft. George Wright Dr. celdf.org (607-5034) SCC SCIENCE DEPT. OPEN HOUSE The 3rd annual offers hands-on activities and experiments throughout the building from the fields of geology, chemistry, biology and more. All ages are welcome. Feb. 25, 10 am-1 pm. Free. Spokane Community College, 1810 N. Greene. scc.spokane.edu PEACE & JUSTICE ACTION CONFERENCE The full day event offers three workshop sessions, a keynote, meals, and opportunities to connect with likeminded folks who are putting their values into action. Full details and registration information available at pjals. org/2017conference. Feb. 25, 9 am-5 pm. $45. Unitarian Universalist Church, 4340 W. Fort George Wright Dr. pjals. org/2017conference (838-7870)

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The SAWDC is an equal opportunity employer and provider of employment and training services. Auxiliary aids and services are available upon request to persons with disabilities. Washington Relay Service: 711. This event is wheelchair accessible.

FEBRUARY 23, 2017 INLANDER 47


Green at Last? Cutting the red tape around the medical cannabis BY CONNOR DINNISON

T

en days into his new job, President Donald Trump signed an executive order, termed the one-in, two-out rule, that requires federal agencies to cut two regulations for every new one. “We think we can cut regulations by 75 percent, maybe more,” he told business leaders before announcing his plan. Sadie Higuera hopes that line of thinking is taken seriously at the Drug Enforcement Administration, where the agency’s stranglehold on cannabis and all related extracts mirrors the “regulatory burden on all Americans, their pocketbooks, and their businesses” that Trump is aiming to dismantle. It’s also a burden on the health of some of America’s most vulnerable citizens. Higuera, 3, was born in Ramona, California, with Schinzel-Giedion syndrome, a rare and terminal condition marked by severe neurological and developmental problems. As an infant she sometimes suffered up to 300 seizures a day. With her doctors at a loss, the Higuera family took a chance on a last-resort treatment: hemp-derived cannabidiol (CBD) oil. The THC-free cannabis extract, delivered through a feeding tube in her stomach, had a noticeable and instantaneous effect on the child’s seizures, says her father Brian. “Ten to 15 minutes after we gave her the first one, she immediately came around and I could see her eyes again,” he explains in a short film by activists and documentary makers the Science of

Weed. “It was pretty awesome.” The Higuera family is now lobbying for Trump’s ear. In a letter to the Make-A-Wish Foundation, they declared, “It is our wish to meet him to demonstrate Sadie’s fighting spirit and make this a movement of awareness; understanding and legitimizing CBDs as an organic, healthy treatment which has helped so many people beat the odds and live a life they could not have had otherwise.” The Obama administration elected to uphold the status quo, but President Trump’s aversion to red tape and federal overreach has injected some cautious optimism into the movement to reschedule cannabis in the DEA’s hierarchy of controlled substances (just ask the nascent Cannabis Caucus on Capitol Hill). That would lead, as the Higueras wish, to more research into the benefits of medical marijuana and substances like the RSHO (Real Scientific Hemp Oil) that helps Sadie. Kids in Washington state who suffer from “terminal or debilitating” medical conditions like epilepsy, multiple sclerosis or even cancer are among the few in the United States who, through a health care professional, can be prescribed such a CBD treatment. Parents and guardians may also soon be allowed to administer such treatments on school grounds and at school-sponsored events if a bipartisan bill, introduced in January, makes it through the wringer that is the Washington State Legislature. n

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RED HOT MAMAS AUDITION Attend a low-key audition and meeting on joining the group at the 2017 Macy’s Thanksgiving Day Parade. No prep required. Feb. 25, 4:30-6:30 pm and Feb. 28, 6:308:30 pm. $10. PEAK Health & Wellness, 910 Ironwood Dr, CdA. facebook.com/ TheRedHotMamas (939-1116) SCC SPRING ARTS, CRAFTS & FOOD FAIR More than 100 vendors offer handmade items. Free parking and admission; café is open for lunch. Feb. 25, 9 am-4 pm. Free. Spokane Community College, 1810 N. Greene St. sites.scc. spokane.edu/artcraftfoodfair/ WRITE YOUR REPRESENTATIVE WORKSHOP Participants are encouraged to write to senators, representatives, or other elected officials at the state or local level about issues that matter to them. Paper, envelopes, stamps, addresses, and letter writing guides provided. Feb. 26, 2:30-4:40 pm. Free. Pioneer Center, 240 SE Dexter St. Free. palouseproactive.org HOW THE IRISH BECAME WHITE Join us for a presentation on “How the Irish Became White?” as a way to examine migration and the adoption of privilege. March 1, 11:30 am-12:30 pm. Free. SFCC, 3410 W. Fort George Wright Dr. spokanefalls.edu NEXT GEN JOB FAIR An event to connect young adults, ages 16-24, with local employers hiring for entry level and other early-career positions. March 1, 11 am-2 pm. Spokane Convention Center, 334 W. Spokane Falls Blvd. wdcspokane.com SPOKANE CONTRA DANCE Spokane Folklore Society’s weekly dance, with music by Red Herring and caller Joe Michaels. Beginner workshop at 7:15 pm. March 1, 7:30-9:30 pm. $5/$7. Woman’s Club of Spokane, 1428 W. Ninth. spokanefolklore.org (598-9111) INTERNATIONAL WOMEN’S DAY SPOKANE A global celebration of people from every background and all walks of life. Spokane’s event seeks to foster community among women and to share knowledge and resources focused on the advancement and empowerment of women. Featured speaker is Favianna Rodriguez, an interdisciplinary artist, cultural organizer, and activist based out of Oakland. See Facebook link for complete details. March 4, 12:30 pm. Free and open to the public. Woman’s Club of Spokane, 1428 W. Ninth. facebook.com/IWDSpokane

FILM BACKCOUNTRY FILM FEST The annual festival celebrates winter and the human-powered experience through 11 new award-winning short films. Feb. 23, 7:30 pm. Free. Gonzaga University Hemmingson Center, 702 E. Desmet Ave. winterwildlands.org PLANET NINE Come join astronomer Mike “Pluto Killer” Brown on the journey toward the scientific discovery of the century — the discovery of Planet Nine. Feb. 23-26, show times vary. $6/adults; $3/CCS students, kids 3-18. SFCC, 3410 W. Fort George Wright Dr. spokanefalls.edu/planetarium OSCAR NOMINATED SHORT FILMS See the 2017 Academy Award-nominated short films in the animated and live action categories. Feb. 24-25, at 5 pm. $6. The Kenworthy, 508 S. Main St. kenworthy.org (208-882-4127) EARTH, MOON & SUN KID SHOW This educational planetarium show

explores the relationship between the Earth, moon and sun with the help of Coyote, a character adapted from Native American tradition. For ages 5-11. Feb. 25 at 3 pm. $/adult; $3/CCS students, ages 3-18. SFCC, 3410 W. Fort George Wright Dr. (533-3569) FOR THE LOVE OF SPOCK Come watch the new documentary celebrating the life and work of actor Leonard Nimoy. Wear your Trek gear to celebrate Mr. Spock. Feb. 25, 2 pm. Free. Indian Trail Library, 4909 W. Barnes Rd. (444-5331) 89TH ACADEMY AWARDS SCREENING The Kenworthy hosts a live screening of the ceremony. Includes a $5 prediction ballot, red carpet moments, and a no-host bar provided by HyperSpud. Feb. 26, 4-10 pm. Free. The Kenworthy, 508 S. Main, Moscow. kenworthy.org UNSLUT: A SCREENING & DISCUSSION This film explores the causes and devastating effects of what is often called “slut shaming” and genderbased discrimination in the U.S. and Canada. Includes a panel discussion with local experts. Feb. 27, 6-7:30 pm. Free. Moran Prairie Library, 6004 S. Regal St. scld.org (893-8340)

FOOD & DRINK GOURMET COOKING CLASS Learn how to make Spanish lentil salad with arugula and dijon caper dressing, Tuscan kale potato and Italian sausage soup, and chocolate avocado truffles. Feb. 24, 5:30-7 pm. $40. Second Harvest Food Bank, 1234 E. Front Ave. secondharvestkitchen.org (252-6249) DON’T PANIC, IT’S ORGANIC Learn about the best practices for vegetable gardening, the organic way. Feb. 25, 2-4 pm. $10. University of Idaho Kootenai County Extension, 1808 N. Third St. uidaho.edu/extension/county/kootenai/garden (208-446-1680) KOMBUCHA WORKSHOP Learn about the health benefits of this ancient fermented drink. Feb. 25, 12-2 pm. $25. Second Harvest Food Bank, 1234 E. Front. secondharvestkitchen.org

MUSIC 50TH LIONEL HAMPTON JAZZ FEST This year’s three-day theme is “Grounded in Tradition. Breaking New Ground.” Events include student performances, clinics, workshops, concerts and more. Feb. 23-25; workshops at 8 am, concerts at 7:30 pm. University of Idaho. uidaho.edu/jazzfest INTERNATIONAL GUITAR NIGHT Four world-renowned guitarists from around the globe join forces to celebrate musical diversity and bring their innovative talents to the stage. Feb. 23, 7:30-9:30 pm. $27-$37. Bing Crosby Theater, 901 W. Sprague Ave. friendsofthebing.org NW BACH FEST: BACH’S LUNCH Featuring duo-cello selections performed by Zuill Bailey and John Marshall. Feb. 23 and March 2, noon-1 pm. Free. Kress Gallery, 808 W. Main. nwbachfest.com ROB VERDI: TAKE 5 The Pend Oreille Arts Council Performing Arts Series event pays tribute to the legendary artists who gave the sax its unique voice in jazz. Feb. 23, 7:30-9:30 pm. $10-$20. Panida Theater, 300 N. First Ave. panida.org

FEBRUARY 23, 2017 INLANDER 51


RELATIONSHIPS

Advice Goddess STARE TREK

The 40-year-old guy I’m dating swivels his head to check out ladies everywhere. He even comments on those he finds attractive. I’ve mentioned that it bugs me. He contends that it’s my insecurities that are really the issue here. I can see how lower self-esteem might lend itself to an offended reaction, as opposed to just a shrug or an eye roll, but is this really on me? —Blamed

AMY ALKON Yes, of course your insecurities are the real issue here. Because what woman wouldn’t feel great when her boyfriend’s all “Whoa, boobs are out tonight!”? That said, it is normal that he’s driven to look. Men evolved to have their eyeballs all up in every hot woman’s business because the features considered beautiful in a woman correlate with health and fertility. Ancestral men who passed on their genes (and mating psychology) — the men whose male descendants are walking the planet today — are those who went for the fertile young hotties, not the 70-year-old ladies with a lot of personality. Not surprisingly, brain imaging studies by evolutionary psychologist Steven Platek and his colleagues find that when men see pictures of curvalicious women — those with an hourglass bod, a fertility indicator — there’s “activation” in (most notably) the nucleus accumbens. This is part of the brain’s reward circuitry and, as they put it, “the seat of addictive behavior.” Regarding their findings, Platek told me, “We think that this is why men quite literally find it challenging to look away from a highly attractive female body.” No, not “impossible” to look away. “Challenging.” Like it may sometimes be for you to keep from stabbing your boyfriend in the thigh with a fork when he rubbernecks at a passing pair of Wonderbreasts. However, feeling disturbed by his girl-gawking isn’t a sign you’re emotionally defective. Consider that emotions aren’t there just to jazz up your day. Psychiatrist and evolutionary psychologist Randolph Nesse explains that emotions have a job to do — to motivate us to “respond adaptively” to threats and opportunities. For example, that rotten feeling you get in response to your boyfriend’s ogling is basically an alarm going off alerting you that a man’s commitment isn’t there or is waning. Wanting to feel better pushes you to remedy the situation. If your insecurity is tripping you up, it’s in how you seem to be second-guessing the emotions yelling at you, “Do something! HELLO?! Are you in a coma?” The thing is, you don’t have to feel assertive to be assertive. You just have to (gulp!) stand up for yourself as an assertive person would. Again, the problem isn’t that your boyfriend’s looking; it’s that he’s looking (and commenting) while you’re standing right there, feelings and all. Be honest with him: This doesn’t just “bug” you; it hurts your feelings. It makes you feel disrespected. And it needs to stop. Now. Because you want to feel loved, respected, and happy — either with him or with some guy you meet at his funeral, after his tragic but inevitable death from drowning in a pool of his own drool.

SPLENDOR IN THE GRACIAS

For two years, I’ve been in the best relationship of my life, after years of really bad ones. I’m thinking that maybe the key to a happy relationship is having two people who think they aren’t good enough for each other. Not that we feel that in a pathetic way. We each just feel really grateful and lucky to be with the other person, and it makes a difference in how we treat each other. Thoughts? —Happy At Last Sometimes the thing we tell ourselves is love is really “the thing I got into because I was scared I’d die alone — surrounded by empty single-serving zinfandel bottles — and get discovered 10 years later, mummified, on my couch.” What seems key this time around — in how happy you two are — is the gratitude you feel. Gratitude for your partner comes out of noticing the sweet, thoughtful things they do — like taking out the trash without needing to be “asked” at gunpoint. However, what you’re grateful for isn’t so much the garbage relocation as what it shows — what social psychologist Kaska Kubacka describes as your partner’s “responsiveness to (your) needs.” This, in turn, tells you that your happiness is important to them, which tells you that they value you and the relationship. Awww. Seeing that you’re loved and cared for like this motivates you to do sweet, loving things for your partner. Which motivates them…which motivates you… (Think of it as love on the Ping-Pong model.) This helps create and maintain the kind of relationship where, when your partner blurts out “I love you so much!” your inclination is to respond in kind — instead of turning around to see who the hell they’re talking to. n ©2017, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

52 INLANDER FEBRUARY 23, 2017

EVENTS | CALENDAR NW BACH FEST: INSPIRED BY PICASSO A festival classics concert featuring the Northwest premiere of “The Three Dancers” by Elena Kats-Chernin, inspired by Picasso’s masterpiece of the same title. Feb. 24, 7:30-9:30 pm. $40 ($18/students). Barrister Winery, 1213 W. Railroad. nwbachfest.com SONATAS & SONG FOR A FRIDAY AFTERNOON Friday Musical’s monthly program includes sonatas by Telemann, Vivaldi and Jean Baptiste Loeillet, performed by the Tapestry Ensemble. Feb. 24, 1-2:30 pm. Free. Central Lutheran Church, 512 S. Bernard St. (624-9233) ALTERNATIVE VOICE LEADING Join classic guitarist Paul Grove for a free afternoon concert featuring music by Brouwer, Young, Grove, Tippitt and Ginastera. Feb. 25, 2-3:30 pm. Free. Gonzaga, College Hall, third floor. 502 E. Boone. gonzaga.edu/music KPBX RECORDINGS & VIDEO SALES The two-day music and film sale benefiting Spokane Public Radio offers gently-used film, vinyl records, CDs, DVDs and more, all for $4 or less per item. Feb. 25, 9 am-5 pm and Feb. 26, 11 am-5 pm. CenterPlace Regional Event Center, 2426 N. Discovery Place Dr. spokanepublicradio.org (509-688-0300) SPOKANE SYMPHONY CLASSICS 7: FRENCH VIRTUOSITY Featuring a concert program highlighting the work of the French composer Maurice Ravel, in commemoration of the 80th anniversary of his death. Feb. 25, 8 pm and Feb. 26, 3 pm. $15-$54. Martin Woldson Theater at The Fox, 1001 W. Sprague. foxtheaterspokane.com (624-1200) BLACK HISTORY MONTH CELEBRATION The Gonzaga Choirs present a celebration of music from African-American spirituals, Gospel and the Civil Rights movement. Donations accepted for the Martin Luther King, Jr. Family Outreach Center in Spokane. Feb. 26, 3-4:30 pm. Free; donations accepted. Gonzaga University, Hemmingson Center, 502 E. Boone. (313-6942) RAIN: A TRIBUTE TO THE BEATLES The live multimedia show takes audiences on a journey through the life and times of the world’s most celebrated band. Feb. 26, 6:30 pm. $29.50-$49.50. INB Performing Arts Center, 334 W. Spokane Falls Blvd. wcebroadway.com NW BACH FEST: BACH SONATAS FOR VIOLA & HARPSICHORD A festival classics concert, featuring John Bodinger, harpsichord, joining Zuill Bailey, cello. Feb. 28, 7:30-9:30 pm. $40 ($18/students). Barrister Winery, 1213 W. Railroad. nwbachfest.com DANÚ ST. PATRICK’S DAY CELEBRATION Danú is one of today’s leading traditional Irish ensembles. Their performances take audiences on a musical journey to Ireland. March 1, 7:30-9:30 pm. $9-$18 public; free/WSU students with ID. Jones Theatre at Daggy Hall, WSU Pullman. performingarts.wsu.edu JAKE SHIMABUKURO Concert by the ukulele virtuoso, who broke onto the scene via YouTube. March 2, 7:30 pm. $47-$57. Bing Crosby Theater, 901 W. Sprague. bingcrosbytheater.com NW BACH FEST: AN EVENING WITH HEMINGWAY The festival celebrates Zuill Bailey’s 2017 Grammy win with a Parisian-inspired buffet dinner called a “Moveable Feast.” Bailey also performs, accompanied by pianist Elizabeth DeMio. A film is be shown. March 2, 6-9 pm. $85. Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com

SPORTS SPOKANE EMPIRE HOME OPENER Join the Empire for their 2017 home opener and "Dollar Night" against the Green Bay Blizzard. Feb. 23, 7-9:30 pm. $10+. Spokane Arena, 720 W. Mallon Ave. bit.ly/2jr9FOz (242-7462) SPOKANE CHIEFS Versus the Tri-City Americans on Feb. 25, at 7:30 pm; and the Kelowna Rockets, Feb. 26, at 5:05 pm. $10-$23. Spokane Arena, 720 W. Mallon. spokanearena.com (279-7000) PADDLING THROUGH LEMONS Janet Breuer provides a view of her solo experiences on the Columbia and Missouri Rivers. She started out paddling during a rough time in her life, inspiring the title of her talk. Feb. 27, 7-9 pm. Free. Mountain Gear Corporate Offices, 6021 E. Mansfield Ave. sckc.ws

THEATER A LITTLE NIGHT MUSIC Sondheim’s romantic waltz explores the tangled web of affairs centered around a traveling actress and the men who love her. Through March 5, Thu-Sat at 7:30, Sun at 2 pm. $22-$30. Spokane Civic Theatre, 1020 N. Howard. (325-2507) THE MUSIC MAN The award-winning LC Tiger Drama Presents the beloved musical. Feb. 23-March 4; Thu-Sat at 7 pm. $10. Lewis and Clark High School, 521 W. Fourth. tigerdrama.com CHOICES A performance of the new play about a Midwestern family facing big changes in their lives. Through Feb. 26; Fri-Sat at 7 pm, Sun at 3 pm. $6-$12. Pend Oreille Playhouse, 236 S. Union, Newport. pendorielleplayhouse.org CYT: JOSEPH & THE AMAZING TECHNICOLOR DREAMCOAT The Biblical saga of Joseph and his coat of many colors comes to vibrant life in this delightful musical parable. Feb. 24-March 5; Fri-Sat at 7 pm, Sat-Sun at 3 pm. $12-$16. Bing Crosby Theater, 901 W. Sprague. cytspokane.org LEGALLY BLONDE, JR. THE MUSICAL A production based on the award-winning Broadway musical and hit motion picture. Feb. 24-March 5; Fri-Sat at 7:30 pm; Sat at 3 pm; Sun at 2 pm. $8-$10. Theater Arts for Children, 2114 N. Pines, Ste. 3S. tacspokane.com (995-6718) SCHOOLHOUSE ROCK LIVE! A fastpaced music based on 1970s cartoon. Feb. 24-March 5; Fri-Sat at 7 pm and Sat-Sun at 3 pm. $9-$15. Kroc Center, 1765 W. Golf Course Rd. cytni.org WEAVING OUR SISTER’S VOICES: A sacred tapestry blended into dance, music and poetry about women from Scripture. Feb. 24, 7-8:30 pm. Free. Whitworth University, 300 W. Hawthorne Rd. whitworth.edu (777-3253) KINKY BOOTS This joyous musical celebration is about the friendships we discover, and the belief that you can change the world when you change your mind. Feb. 28-March 4; show times vary. $32.50-$77.50. INB Performing Arts Center, 334 W. Spokane Falls Blvd. wcebroadway.com

VISUAL ARTS CAMPUS PIONEERS: THE FIRST 25 YEARS OF WOMEN AT GONZAGA An exhibition showing the impact female students had on Gonzaga's campus when they were first admitted in 1948 and in two decades following. On dis-

play daily (9 am-9 pm on weekdays; 10 am-6 pm on weekends) in the Foley Center Library. Free. Gonzaga University, 502 E. Boone. researchguides.gonzaga.edu/coeducation VISUALIZING SCIENCE The spring exhibit resulted from a 9-month collaboration between faculty in science, art and design to brings scientific research to life in art form. Through April 15; TueSat, 10 am-8 pm and Sun, 10 am-6 pm. Free. Prichard Art Gallery, 414 S. Main St., Moscow. (208-885-3586) HEATHER HART: ORACULAR ROOFTOPS The Brooklyn-based artist is the first to show her work in Terrain’s newly-opened gallery. Hart’s work questions dominant cultural narratives and offers alternatives. Feb. 24, 6-8 pm. Free and open to the public. Terrain, 304 W. Pacific. terrainspokane.com JJ AND THE FOX Hear from Joshua Rocco, director of the grassroots arts organization Art Seed Spokane, which works to find alternative means to present art to the community. Feb. 28, 7 pm. Free. Hotel RL by Red Lion at the Park, 201 W. North River Dr. (326-8000)

WORDS INLAND NORTHWEST MILESTONES Historian Robert Singletary starts the new series with a presentation of on the history of the Coeur d’Alene Chamber of Commerce. Feb. 23, 7 pm. Free. Coeur d’Alene Public Library, 702 E. Front Ave. cdalibrary.org (208-769-2315) SARAH SHUN-LIEN BYNUM A reading by the author of the novels “Ms. Hempel Chronicles,” a finalist for the 2009 PEN/Faulkner Award, and “Madeleine Is Sleeping,” a finalist for the 2004 National Book Award and winner of the Janet Heidinger Kafka Prize. Feb. 24, 7:30-8:30 pm. Free. Auntie’s, 402 W. Main. bit.ly/2kEg1Ln GU VISITING WRITER: LORNA DEE CERVANTES A reading with the distinguished poet, born in San Jose, Cali, into a working-class family of Mexican and Chumasch Indian heritage. Cervantes works as an activist, teaching and writing. Feb. 28, 7:30 pm. Free and open to the public. Gonzaga University, 502 E. Boone Ave. gonzaga.edu BETTER OR VERSE, A BAD POETRY SLAM Love poetry but suck at writing? Come perform your worst pieces, and if you’re booed off the stage, you’ll get a chance at the title of “Worst Poet of the Night!” March 1, 6-8 pm. Free. Boots Bakery, 24 W. Main. (703-7223) BROKEN MIC Spokane Poetry Slam’s longest-running, weekly open mic reading series, open to all readers and all-ages. Wednesdays at 6:30 pm. Free. Neato Burrito, 827 W. First. DEAD CATS & ANGRY PROSTITUTES: HISTORICAL ARCHAEOLOGY’S CONNECTION WITH COMMUNITIES Learn about work done by historical archaeologists telling surprising stories about the recent past that is all but invisible in the written record. March 1, 6:30-8 pm. Free. The MAC, 2316 W. First Ave. northwestmuseum.org SEPARATE BEDS Seattle gardening couple Ciscoe and Mary Morris share the pros/cons of dividing the garden into “his” and “her” beds in this talk hosted by The Inland Empire Gardeners. March 2, 6:30-9 pm. Free. CenterPlace Event Center, 2426 N. Discovery Place Dr. tieg.org (535-8434) n


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ill “La La Land vs. Moonlight” be the “Adele vs. Beyonce” of the Oscars? Maybe! Will the acceptance speeches veer into political diatribes about the president’s policies, Streep-style? Probably! Will Hollywood look past Mel Gibson’s drunken anti-Semetic rants and award him the Best Director trophy again? Doubtful! No matter what happens at this year’s Academy Awards, airing Sunday on ABC at 5:30 pm, the event remains a must-watch for movie geeks and celeb-obsessed fans around the globe. Here’s a breakdown of the nominees in the major categories, to help you follow along during your Oscar party. (DAN NAILEN)

BEST PICTURE

ACTRESS

Arrival Fences Hacksaw Ridge Hell or High Water Hidden Figures La La Land Lion Manchester by the Sea Moonlight

Isabelle Huppert Elle Ruth Negga Loving Natalie Portman Jackie Emma Stone La La Land Meryl Streep Florence Foster Jenkins

DIRECTOR Denis Villeneuve Arrival Mel Gibson Hacksaw Ridge Damien Chazelle La La Land Kenneth Lonergan Manchester by the Sea Barry Jenkins Moonlight

ACTOR Casey Affleck Manchester by the Sea Andrew Garfield Hacksaw Ridge Ryan Gosling La La Land Viggo Mortensen Captain Fantastic Denzel Washington Fences

SUPPORTING ACTOR Mahershala Ali Moonlight Jeff Bridges Hell or High Water Lucas Hedges Manchester by the Sea Dev Patel Lion Michael Shannon Nocturnal Animals

SUPPORTING ACTRESS Viola Davis Fences Naomie Harris Moonlight Nicole Kidman Lion Octavia Spencer Hidden Figures Michelle Williams Manchester by the Sea

ORIGINAL SCREENPLAY Hell or High Water Taylor Sheridan La La Land Damien Chazelle The Lobster Yorgos Lanthimos and Efthimis Filippou Manchester by the Sea Kenneth Lonergan 20th Century Women Mike Mills

ADAPTED SCREENPLAY Arrival Eric Heisserer Fences August Wilson Hidden Figures Allison Schroeder and Theodore Melfi Lion Luke Davies Moonlight Barry Jenkins and Tarell Alvin McCraney

CINEMATOGRAPHY Arrival La La Land Lion Moonlight Silence

FOREIGN LANGUAGE FILM Land of Mine Denmark A Man Called Ove Sweden The Salesman Iran Tanna Australia Toni Erdmann Germany

ANIMATED FEATURE Kubo and the Two Strings Moana My Life as a Zucchini The Red Turtle Zootopia

ANIMATED SHORT FILM Blind Vaysha Borrowed Time Pear Cider and Cigarettes Pearl Piper

LIVE ACTION SHORT FILM Ennemis intérieurs La Femme et le TGV Silent Nights Sing Timecode

DOCUMENTARY FEATURE Fire at Sea I Am Not Your Negro Life, Animated O.J.: Made in America 13th

DOCUMENTARY SHORT Extremis 4.1 Miles Joe’s Violin Watani: My Homeland The White Helmets

ORIGINAL SCORE Jackie La La Land Lion Moonlight Passengers

ORIGINAL SONG “Audition (The Fools Who Dream)” La La Land “Can’t Stop the Feeling!” Trolls “City of Stars” La La Land “The Empty Chair” Jim: The James Foley Story “How Far I’ll Go” Moana


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