Inlander 08/19/2021

MOUTHPIECE THE FAR RIGHT’S PREFERRED “NEWS” SITE PAGE 10

PRIME PICKLE TIME SAFETY TIPS AND A RECIPE TO GET STARTED PAGE 22

EQUITY VS. EQUALITY WHY ONE IS BETTER THAN THE OTHER PAGE 6

AUGUST 19-25, 2021 | DISHIN’ IT OUT SINCE 1993

?

T A E TO

Y D A E R S ’ O H W

antweek r u a t s e r r inlande Einside D I U G l a i c i f of

Fondue from the Melting Pot, which is participating in this special summer edition of Inlander Restaurant Week.

menus from all the restaurants

supplement to the inlander

2 INLANDER AUGUST 19, 2021

INSIDE VOL. 28, NO. 45 | COVER PHOTO: YOUNG KWAK

COMMENT NEWS CULTURE RESTAURANT WEEK

5 10 16 20

FOOD FILM MUSIC EVENTS

22 25 28 30

I SAW YOU ADVICE GODDESS GREEN ZONE BULLETIN BOARD

32 33 35 39

EDITOR’S NOTE

W

edged in the center of this week’s paper you’ll find the official guide to INLANDER RESTAURANT WEEK, which starts on Thursday. Normally, yes, Restaurant Week is timed for the dark days of winter when local establishments desperately need a shot in the arm. But these aren’t quite normal times, and our local restaurants definitely need a boost from hungry diners. Explore all the menus inside (page 20), make some reservations and tip generously! (Next year’s Restaurant Week returns to its regularly scheduled slot on Feb. 24.)

Also this week: Staff reporter Samantha Wohlfeil digs into Spokane’s Proposition 1, an effort to preemptively ban any hypothetical bans on natural gas (page 14), and in Music, culture editor Dan Nailen chats with Cypress Hill’s Sen Dog on the eve of their big show at the Spokane Pavilion (page 28).

— JACOB H. FRIES, editor

REMOTE POSSIBILITIES PAGE 16

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Dynamic Athletic Center is a fun and exciting place where talent and integrity meet. With programs from recreational to competitive gymnastics and cheer, we have something to keep your kids active and busy year round!

YES, WE FEEL GOOD PAGE 21

Registration for Fall is now open.

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NOW IN THEATERS PAGE 25

HAPPENING THIS WEEK PAGE 30

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RESTAURANT WEEK Presented By

August 19-28 Menus Now Available Online!

Search by restaurant, neighborhood, price and cuisine.

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COMMENT STAFF DIRECTORY PHONE: 509-325-0634 Ted S. McGregor Jr. (tedm@inlander.com) PUBLISHER

J. Jeremy McGregor (x224) GENERAL MANAGER

IF YOU COULD BRING BACK ONE SHUTTERED LOCAL RESTAURANT TO BE OPEN FOR ONE MORE WEEK, WHICH WOULD IT BE AND WHY?

EDITORIAL

JODY ADAMS: Kowalski’s for their Hawaiian sandwich on French bread!! Don’t forget chips and a side of ranch dip!!

Jacob H. Fries (x261) EDITOR

Dan Nailen (x239) MANAGING EDITOR/ARTS & CULTURE

DARCI NELSON HASTINGS: Lindamans! Oh how I miss all of their comfort food and the best coffee in town. The culture they cultivated was so unique, and there’s nothing that comes close to replacing it.

Chey Scott (x225) FOOD & LISTINGS EDITOR

Derek Harrison (x248) ART DIRECTOR

Chris Frisella COPY CHIEF

Wilson Criscione (x282), Daniel Walters (x263), Samantha Wohlfeil (x234) STAFF WRITERS

Young Kwak PHOTOGRAPHER

Amy Alkon, Jac Archer, Elissa Ball, Bill Frost, Chase Hutchinson, Will Maupin, Hannah Mumm, Dena Ogden, Carrie Scozzaro CONTRIBUTORS

Jay McGregor, Lillian Piel, Nate Sanford INTERNS

ADVERTISING Kristi Gotzian (x215) ADVERTISING DIRECTOR Carolyn Padgham (x214) SENIOR ACCOUNT EXECUTIVE

Adrianne Haunert (x216), Jeanne Inman (x235), Autumn Adrian Potts (x251), Claire Price (x217), Tracy Menasco (x260), Wanda Tashoff (x222)

Every week, we ask our followers on social media to share their thoughts.

ABOVE: Sweetbreads and Parisian gnocchi from the now-closed Fleur de Sel in Post Falls. YOUNG KWAK PHOTO

NEAL SCHINDLER: Central Food.

That’s where we always took outof-town guests, and it was a favorite of ours for any meal of the day. It ushered in the marvels of today’s Kendall Yards. I never had a bad meal there.

SETH POPHAM: The Chai Hana Asian Cafe and Bakery that was out on E. Sprague. Best shish kebabs and meat-filled pastries I have ever eaten.

ROGER JAEGER: Cyrus O’Leary’s — they had fantastic atmosphere, food, and the staff were very friendly. It was a landmark that should never have disappeared.

ACCOUNT EXECUTIVES

Kristina Smith (x223) MARKETING DIRECTOR

Houston Tilley (x247) EVENTS & PROMOTIONS ASSISTANT

PRODUCTION & SUPPORT Tom Stover (x265) PRODUCTION MANAGER Ali Blackwood (x228)

ALANA BARCLAY: Rocky Rococo downtown because they had the best salad bar in town... not to mention excellent pizza, pasta and breadsticks. It was our go-to when we were downtown.

KIM LAKATSAS: Lenny’s in Cheney.

Wonderful food, atmosphere and staff. Many a romantic date night.

CREATIVE LEAD

Derrick King (x238) SENIOR GRAPHIC DESIGNER Frank DeCaro (x226) CIRCULATION MANAGER

Travis Beck (x237) CIRCULATION SUPERVISOR Jess Kennedy (x212) ADVERTISING COORDINATOR

OPERATIONS Dee Ann Cook (x211) BUSINESS MANAGER

Kristin Wagner (x210) ACCOUNTS RECEIVABLE

JANET HACKER-BRUMLEY: Vin Rouge. They had a great gnocchi, salads, coffee ice cream with hot fudge sundae and of course the wine was excellent too.

SPENCER KNEIFEL: Hill’s [in Spokane]. Great food, great service, and the brewers dinners were awesome!

GISELA HANKS: Fleur De Sel in Post Falls! There is truly no other restaurant like it! Exquisite French cuisine at a reasonable price, beautiful ambiance and charming service every time. I miss them so very much. n

The Shantytown Land Grab Cowley Loses Millions, Then Wins The Monday All Hell Broke Loose The Bicycle Tea Party Social Ball The School Of Illusion

go to

All The News That is Fit or Unfit to Print

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Riverfront Park, Downtown Spokane Career, Education and Health Fair Cultural Village Activities for All Ages Live Entertainment Free K-8 School Supplies Free Kids Helmets (while supplies last)

Senior Resource Area Region’s Largest Multi-Cultural Celebration!

– Family friendly and free to all ages –

nwunity.org AUGUST 19, 2021 INLANDER 5

COMMENT | JUSTICE

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

Craig Mason

AUTO INJURY • CIVIL LITIGATION

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

Fall Arts Preview

While “equality” relies on the virtue of sameness, “equity” recognizes that different people may need different tools and accommodations to accomplish the same goal.

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Why Sweat Equity?

It’s all about fairness and the recognition that different people may need different tools

BY JAC ARCHER

M

ichael Pachovas planned on being a professional football player. He had the size and strength from years of physical labor in his working-class upbringing. But a severe knee injury forced him to change course.

Michael instead enrolled at Indiana University as a literature major and eventually joined the Peace Corps, believing the adventure would fulfill his desire to serve his country and “give [him] good material to write about.”

At age 20, Michael was digging wells and laying bamboo-and-tar pipe systems in Ethiopia. It was there that he dove off a pier during a nighttime swim and hit something hard. The last thing he remembers of that night is floating, “drinking water,” and his anger that this was how he was going to die. He did not die, but suffered a spinal cord injury that left him with quadriplegia. He eventually became one of our most effective disability activists.

I stumbled upon Michael’s story while reading about the history of curb cuts. In a tale of gutsy and pragmatic guerrilla activism, Michael and some of his friends at UC Berkeley acquired

concrete and added ramps to a series of inaccessible curbs in the middle of the night. He founded the Disabled Student Union and helped transform his college campus from approximately 10 percent accessible to almost fully accessible within five years — eventually with the sanction of the university and the help of a trained architect.

The changes at UC Berkeley weren’t necessary because of anything unique to the campus.

Every student had to navigate the school’s hills, square cement curbs and sloped sidewalks. But only the students who used wheelchairs found these areas inaccessible. Expecting students with different needs and abilities to navigate the same terrain was unfair.

A

round Spokane, the concept of fairness has been in hot debate, whether in school board meetings, during Spokane

County redistricting hearings or when discussing criminal justice. In these settings fairness often goes by another name: equity.

Due to state law and the nearly 11 percent population increase since 2010, Spokane County is being redistricted, expanding its Board of County Commissioners from three to five. During the last public hearing of the Independent Redistricting Committee, representatives of the Coalition for Creating 5 Fair, Equitable Spokane County Commissioner Districts presented a draft map for the committee’s consideration. Afterward, one gentleman took the mic to criticize their testimony. “He said ‘equity,’ not ‘equality’!” the man announced, “It’s a trick!”

Given how similar the words sound, referring to “equity” when people expect to discuss “equality” can feel like intentional sleight of hand. It’s an important distinction, however, because while equity is a synonym for fairness, equality is not.

“Equity” literally means “the quality of being fair.” While “equality” relies on the virtue of sameness, “equity” recognizes that different people may need different tools and accommodations to accomplish the same goal. Sameness may still be the ultimate goal (sameness in opportunity, in dignity, in access to physical or monetary LETTERS resources), but to get there, Send comments to different processes may be reeditor@inlander.com. quired, just as Pachovas needed different accommodations to have equal access to his college’s sidewalks and buildings. Equity recognizes that treating different people the same can be just as unfair as treating the same people differently.

The concept of equity is easy to grasp when applied in familiar places. In fact, most people eagerly defend the need for equity when watch-dogging their own interests. Take hourly wages: Suppose I hire a laborer at 9 am and a second at 1 pm. When 5 pm rolls around, I pay each of them $80. The worker who started at 9 am would naturally be upset because while both workers made the same amount of money at the end of the day, the second worker was paid double the rate of the first. We expect fairness, not sameness, in regard to money, recognizing the differences that should be considered when deciding what is fair.

Yet when equity is raised as a value when discussing our schools, our voting and our police, it is often met with suspicion.

This suspicion may be based in a genuine misunderstanding of the concept, but often it is a reaction to what the push for equity implies.

This may be because we often speak of racial equity. Racial fairness, and the need to proactively ensure it, acknowledges that some people are treated unfairly because of their race. Furthermore, it acknowledges this unfair treatment extends beyond personal interactions, affecting structural aspects of our local democracy: our schools, our voting and our police. Doing nothing to correct this injustice may meet the equality test, in that no one gets any help, but it does not pass the equity test.

If you don’t believe racism affects education, the way district lines are drawn or how resources are distributed to different communities within a city or county, fine. (You’re wrong, but fine.) An extra emphasis on fairness in an area with no disparity cannot hurt your interest: You’ll be fine. And if you feel the lines being proposed by others will hurt your community, dive in and address this. Explain how your community will be harmed and propose your own solutions. Show how your proposal is fair.

But don’t pretend that treating everyone the same is necessarily fair. It wasn’t fair for Michael Pachovas when he tried to get to class, and it isn’t fair for those in Spokane who are currently disadvantaged by unequal opportunity, power and representation. Don’t simply sneer at equity and declare those who would champion it your enemies. Because to reject equity is to reject fairness itself. n

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Jac Archer (they/them/theirs) is a local activist, community organizer and educator in the fields of diversity, equity, civic engagement and sexuality. Jac has a passion for institutional policy and making difficult concepts easily accessible.

AUGUST 19, 2021 INLANDER 7

COMMENT | FROM READERS JIM McDONALD: There needs to be a cap on rents, also property valuation should only happen for property tax purposes when the property is sold. Other states and cities have done these things decades ago. Why is Spokane so far behind?

RHONDA GALVIN: There needs to be rent control. Otherwise people are going to need five roommates just to pay the rent.

JESSICA E SULLIVAN: We received a 78 percent increase in our rent and landlords said, “Well, we have a waitlist so nothing we can do.”

No upgrades. No amenities. Horrible parking.

JOHN PHILLIPS: Are the landlords raising rent on those who pay to make up for all those who aren’t paying but can’t be evicted?

There’s no foreclosure moratorium to go along with the eviction moratorium.

Tenants at Trestle Creek, along with other properties owned by Greystar, are experiencing huge rent spikes.

YOUNG KWAK PHOTO

Readers react to the Inlander’s investigation into soaring rent prices across the region (“Priced Out,” 8/12/21).

RANDY ENGLAND: I really hate it when a perfect place like Spokane (perfect for the middle class) gets run over by a “hot” market.

The only answer is for people to be paid more. I personally believe there should be a cap on raising the rent, but it would be complex to find a balance to make it fair for the owners.

But rent everywhere ran completely out of control and not in line with the actual worth of a unit. Until we stop making everything “hot” market-based there is no way to stop it. I have no

8 INLANDER AUGUST 19, 2021

idea who can afford super high rent...

TRACE KERR: Real time example: My eldest was looking at rentals in Spokane Valley. Visited a property then was contacted by the owner that other people who’d looked at the place had offered $200 over asking rent, so the rent would be jumping from $1,650 to $1,850. Take it or leave it. I get that landlords need to make their own mortgage payments — but come on!

AARON HENDRY: The longer any market goes without correction, the more dramatic that correction will be. The rent has been overinflated for decades. Buy a hat and hold on to it!

PATTY WEBSTER: Why is it that no one blames the 35 percent increase in labor costs, property tax increases, and not to mention parts and supplies that have increased 100 percent? A refrigerator alone had gone from $650 to $1,000. Carpet costs have skyrocketed. But the only thing you repeatedly hear is the landlords. No increases in 19 months and skyrocketing costs. Then surprise, rent increase. Now you have to pay what your neighbor pays! Just stop!

It’s enough.

MELANIE DRISCOLL: It is a nightmare for renters right now for sure! There needs to be affordable rent again in Spokane! And laws changed ASAP that if a tenant is not paying rent (just because) that the eviction process is much faster! n

AUGUST 19, 2021 INLANDER 9

POLITICS

REDOUBTING THE VICTIMS North Idaho’s right-wing Redoubt News is more than just a website that shamed an alleged rape victim

BY DANIEL WALTERS

A

s they finish up the April hearings into the rape allegation against Lewiston-area state Rep. Aaron von Ehlinger, the voices of many members of the Idaho House Ethics Committee are raw — whether from exhaustion, anger or sorrow.

Ethics Chairman Sage Dixon, a North Idaho Republican, chokes up as he talks about how even if the 38-year-old von Ehlinger’s sexual relationship with a 19-year-old student legislative intern was consensual as he claimed, it clearly disqualified him from his position.

Rep. John Gannon, a Boise Democrat, talks about the family and his past.

“We have to consider what we would want for our children if they came to the Idaho Legislature,” he says. “I have a daughter.

Many of you do.”

After the committee suspends von Ehlinger from his seat, the accused Republican lawmaker resigns hours after the conclusion of the April 29 hearing.

But that wasn’t the end. This month, the ethics committee met again, this time penalizing northeast Idaho Rep. Priscilla Giddings.

Despite all of the efforts the Legislature took to protect the identity of von Ehlinger’s accuser, Giddings had twice directed her online followers to a Redoubt News article that not only revealed the alleged victim’s name, but also featured a picture of her from when she was in high school.

Written by Redoubt News co-owner and self-proclaimed “Patriot Journalist” Shari Dovale, the article scoffs at the 19-year-old’s allegations of rape, floats innuendos about the accuser’s moral character and lobs accusations at several other members of the Idaho Legislature.

Though Dovale had later removed the name and picture from

Rep. Aaron von Ehlinger

the body of her Redoubt News article, the post still prominently links to a letter from von Ehlinger’s attorney that names the woman dozens of times.

“That is the tactic these folks have taken,” says Annie Hightower, the attorney representing the intern, “to try to smear a 19-year-old kid who was doing her job, instead of addressing the actual allegations.”

Giddings, who did not respond to an Inlander interview request, has been unrepentant, declaring to the ethics committee that she was the victim of a political witch hunt and “woke cancel culture.”

Besides, the Republican legislator argued in her initial defense from May, so many of her followers read Redoubt News that the identity of von Ehlinger’s accuser was already generally known.

It underscores just how influential the site has become in the eyes of some of North Idaho’s legislators. Yet as Redoubt News has marched further toward the fringe, its tactics and rhetoric have divided not only Idaho’s conservatives, but Dovale’s own family.

While Redoubt News’ Dovale declined to speak with the Inlander, her 23-year-old daughter, Sharyl, said she was very upset with her mother’s approach.

“I know that she’s not painting the victims in a positive light,” Sharyl says. “It disturbs me that her immediate reaction is to take von Ehlinger’s side.”

After all, Sharyl has met von Ehlinger, too.

FAMILY BUSINESS

Sharyl, Dovale’s youngest daughter, says her parents didn’t used to be nearly as focused on politics. Her mom and her dad, Bret Roush, owned Panhandle Appliance, a small repair shop in Priest River. ...continued on page 12

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Northwest paramilitary groups.”

It reprints articles from other right-wing Idaho sites like Gem State Patriot and embeds far-right podcasts like Radio Free Redoubt. It posts legislative updates and blogs from conservative North Idaho legislators, like Giddings and Rep. Heather Scott. Dovale records right-wing rallies and conducts her own sit-down interviews with political leaders like Lt. Gov. Janice McGeachin and U.S. Rep. Russ Fulcher.

“It’s shocking to see the number of legislators who have admitted readership of Redoubt News,” Burghart says.

On the other hand, Burghart himself has used the site to track the far right.

“The newest conspiracy of the week we often find on the pages of Redoubt News before it gets broader circulation inside the movement,” Burghart says.

Redoubt News was pushing anti-vaccine rhetoric long before COVID-19 gave the anti-vax movement a shot in the arm, but this year Dovale

“It’s been very gradual. But they have gotten more extreme.”

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Sharyl traces the watershed moment back to 2014, when as a junior at Priest River Lamanna High School, she was publicly opposing a district school levy. Her mom fought the levy, too, writing letters to the Bonner County Daily Bee decrying the district’s purchase of a third riding mower and accusing the school board of “communism.”

But in Priest River, Sharyl says, the local backlash to their anti-levy efforts was so strong that she had to transfer schools. A boycott was launched against her parents’ appliance repair shop, and it went out of business.

Yet the experience had gained her parents a new set of right-wing politically active allies.

By the end of 2015, Dovale had a gig writing short blog posts with titles like “Good Samaritans Threatened by Muslim Refugees” for a shortlived North Idaho affiliate of the Voice of Idaho, a far-right news site.

But bigger events were coming. On Jan. 2, 2016, Idaho’s homegrown anti-government activist Ammon Bundy would kick off the 41-day armed occupation of a federal wildlife refuge in Burns, Oregon, galvanizing the extreme right.

In the days leading up to the Malheur National Wildlife Refuge standoff, the Voice of Idaho’s owner, Michael Emry, had borrowed Bundy’s van and driven to Burns with a stolen .50-caliber machine gun.

Dovale and Roush had taken a different route. With the encouragement of Stewart Rhodes, founder of the famous militia movement group the Oath Keepers, they launched their own website: Redoubt News was named after the American Redoubt, the notion that the Inland Northwest could be a haven for conservative Christians fleeing from liberal states.

“It was almost like a God thing,” Dovale later told right-wing podcaster Pete Santilli. “We’ve always done everything we do because we feel like we’re on God’s mission.”

The timing couldn’t have been better. A week later Dovale and Roush were driving to Burns themselves to cover the standoff.

By late summer, the Oath Keepers’ website was praising Dovale and Roush as “dedicated and tireless” journalists who “keep the hammer down full time.” By 2017, Dovale was being interviewed on Alex Jones’ conspiracy site Infowars.

In their own way, they’d become stars. True, on video, the 60-year-old Dovale may appear more like a sporadically grumpy grandma, the kind you might cast Margo Martindale to play, than the stereotypical grizzled militia movement leader.

But Devin Burghart, extremism researcher at the Institute for Research and Education on Human Rights, says that in recent years, women have increasingly taken on leading roles in farright activism.

He says Redoubt News has played a crucial role in helping different strains of extremism — like anti-vaxxers and militia groups — to merge.

“It’s become a one-stop shop for so-called ‘Patriot’ information in the Inland Northwest,” says Burghart. “It’s like the Drudge Report for

has ramped up the rhetoric, publishing stories like “Michigan is Now a Vaccine Prison Camp,” complete with cartoon syringe clip art superimposed over a photo of Auschwitz.

“I think the pandemic has increased the militancy of the site,” Burghart says.

A month before Jan. 6 rioters stormed the Capitol chanting “Hang Mike Pence,” Redoubt News syndicated a column decrying those who didn’t fight the election results as “traitors to the republic” who “must be utterly destroyed,” and featuring a photograph of Lincoln assassination conspiracists awaiting execution at the gallows.

Dovale herself wrote a piece after the Capitol was attacked, falsely claiming that left-wing “antifa” members had led the riot and lamenting that “Mike Pence has thrown his hat in the ring with the Marxists.”

Today, Sharyl says she realizes Redoubt News has changed: It has become more mean, more focused on personal attacks.

“It’s been very gradual,” Sharyl says. “But they have gotten more extreme.”

SWORD AND SHIELD

In 2017, the Idaho Legislature was divided on the question of Rep. Heather Scott, and so were Dovale and her daughter.

After another Idaho state representative’s affair with an Idaho state senator came to light, Scott had stoked outrage by speculating that her fellow female legislators were being given leadership positions if “they spread their legs.”

“My mother and me got into a huge fight” over Scott, Sharyl says.

Dovale didn’t just defend Scott’s behavior, Redoubt News went on the attack. After Speaker of the House Scott Bedke temporarily suspended Scott’s committee assignments, Redoubt News was riddled for weeks with headlines like “Bedke the

Bully,” “Scott Bedke — JUDGE, JURY AND EXECUTIONER” and “The Lynching of Idaho Representative Heather Scott.”

Dovale found a harassment complaint that had been lodged against Bedke years earlier and, without first attempting to substantiate the claims, published it in a post under the title “Truth about our Morally Bankrupt Legislative Leadership.”

Instead of responding to media requests, far-right legislators like Scott and former Spokane Valley Rep. Matt Shea learned they could simply blast out their own response on Redoubt News.

Former Shea ally Jay Pounder describes Dovale as “Matt Shea’s disinformation arm.”

“We used Redoubt News as an offensive/defensive play,” Pounder says. “If somebody was attacking Matt, then Shari was activated, and something went out.”

After Pounder turned on Shea and leaked inflammatory group chats of Shea’s allies to the Guardian, he got to witness the other end of Redoubt News’ barrel. Dovale characterized Pounder as the real violent radical, releasing copies of Pounder’s own chat messages, like one that discussed taking “a page or 10 from the IRA handbook.”

Politicians could just as easily lose the favor of Redoubt News.

“It’s like my mother had a vendetta against Sage Dixon,” Sharyl says. “She labeled him a tyrant.”

At one time, Dovale praised the conservative Dixon as a “liberty legislator.” But today, Dixon is in charge of the Ethics Committee that had punished both Giddings and von Ehlinger. And today, Dixon gets his face pasted on swamp pictures at Redoubt News and superimposed over the U.S. Constitution in flames.

“I don’t think his re-election campaign will be the walk-inthe-park that he has become accustomed to,” Dovale wrote this month.

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MOTHERS AND DAUGHTERS

Weathering a flood of online abuse is one thing as a politician.

It’s another as a rape victim. Giddings was censured and lost a committee assignment, but to Hightower, the attorney of von Ehlinger’s accuser, that wasn’t nearly enough. The damage to her young client had been done.

“She is now living in fear day to day that people are going to come after her,” Hightower says. (While the Boise Police Department has forwarded their rape investigation to the Ada County prosecutor, no charges have been filed.)

Yet even in this environment, others — a mall security guard, a House clerk — spoke out about how von Ehlinger had made them uncomfortable.

Sharyl has reason to believe them. Last year, at the 2020 Lincoln Day Dinner in Kootenai County, Sharyl says von Ehlinger asked her out. She was only 21.

He was a candidate for state LETTERS office nearing middle age. He Send comments to wanted to take her to lunch editor@inlander.com. next time he was in town. At that moment, Sharyl said yes.

But a moment later it clicked: He probably wanted more than just her vote. She felt naive. The age difference felt gross.

“She came running across the room to find me,” recalls Sharyl’s friend Robin Gray, a Dixon volunteer who was also at the dinner. “She was like, ‘This is weird. This is creepy.’”

For months, she says she dreaded that von Ehlinger might call her up to pursue her. He never did. Instead, Sharyl learned that another young woman had accused von Ehlinger of rape.

“It’s terrifying to think that could have been me. … This could have been so much worse,” Sharyl says. “I feel like I dodged a bullet.”

Sharyl says she never told Dovale what had happened. But today, she says, she truly believes that her mother might have changed the way she approached the von Elinger story if she’d known. Sharyl and her mom fight about politics, yes, but Sharyl says they still love each other — and an allegation is different when it comes from your daughter. She believes Dovale is capable of empathy with the accuser, not just the accused.

“My mother does know better,” Sharyl says. n danielw@inlander.com

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NEWS | ENERGY

As governments work to reduce greenhouse gas emissions, some are looking at bans on natural gas hookups in new construction.

Banning a Ban

Environmentalists sue to block Prop 1, which would stop Spokane from banning natural gas

BY SAMANTHA WOHLFEIL

A

ballot measure that would ask Spokane voters if they want to block the City Council from ever banning hydropower or natural gas could itself be blocked from making it onto the ballot if environmental groups get their way.

Slated for November’s General Election, Proposition 1, or the “Spokane Cleaner Energy Protection Act,” would prohibit the City Council from following in the footsteps of other cities like Seattle, which have banned natural gas hookups in new construction.

The natural gas bans passed in other areas have been touted as necessary for greenhouse gas emissions reductions that are required globally if humanity is to avoid impacts from climate change that are far worse than what is already unfolding.

Utility and gas companies have pushed back against such bans in other cities and states, saying they need to be able to have a variety of options as they provide power.

The Spokane City Council hasn’t announced plans to vote on a measure that would ban natural gas in new construction. But the recommendation that a ban be considered was included in a May 2021 draft of the city’s Sustainability Action Plan from the council’s Sustainability Action Subcommittee.

Prop 1 also would prevent the City Council from banning hydropower, something that hasn’t been discussed as an option for emissions reductions. Hydropower is the largest renewable resource Washington currently relies on.

Many of the discussions are driven in part by a

14 INLANDER AUGUST 19, 2021

to not only consider moving to clean energy sources like wind and solar as emissions are reduced, but to also include “cleaner” options that may not be as good, but which help meet real needs for power and heat.

“I guess where my fear comes in — as a consumer, as a homeowner, as a single mom — is this has significant long-term impacts not only for me but for my kids and grandkids,” Thomas says, “and there are committees making significant decisions without a vote [of the people].”

Thomas bought her house in Hillyard in 2013 and says she understands the struggles of having to choose between paying a heating bill and paying for food. (Her appliances are electric, not gas.) She’s concerned about increasing home costs and the potential for higher utility bill prices, and worries about backup options during power outages.

“What are people in those houses that are all electric doing when the power’s out?” Thomas asks. “I need an option that’s readily available, and I need an option that is affordable for my neighbors, and for people on fixed incomes that can’t afford to have a luxury product.”

But Parrish argues that Prop 1 doesn’t increase options for future power planning, instead taking away options to reduce emissions.

“I don’t know exactly what the future holds and how we here in Spokane are going to do our part in this global coordinated effort to reduce greenhouse gases,” Parrish says, “but taking away one of our options permanently at this stage in the game is so absurd and unnecessary.”

state level commitment Washington has made to get its power system carbon neutral by 2030, with 100 percent non-emitting and renewable energy sources by 2045.

Eliminating fossil fuel use is part of that plan.

Jennifer Thomas, the director of member services for the Spokane Home Builders Association, brought the initiative forward as an individual citizen, though she says her work through the association helped her learn about ne of the concerns Parrish and others have is issues facing the construction industry. that the measure is supported by outside consul“Instead of taking something away that we still need tants with gas-company interests at heart. right now, let’s come up with better solutions while we’re “This is a campaign that is really driven by out-ofgetting to that 2030 metric,” Thomas says. state interests that’s trying to remove options for the City Whether voters will get to weigh in remains to be of Spokane and perhaps other cities to follow,” says Knoll seen. Members from different environmental groups and Lowney, the Seattle-based attorney representing Protect health care organizations in the area have joined together Spokane Action in the lawsuit to block Prop 1 from the under a new nonprofit, Protect Spokane Action, to file a ballot. lawsuit to stop the measure from making it to the NovemThomas says she hasn’t been paid to bring the ber ballot. measure forward by anyone and, in fact, she refinanced They argue that the measure is illegal for three her house to pay for a feasibility study looking at energy reasons: It would interfere with the enactment of state options for the Inland Northwest that she expects could policy; it would limit the City Council’s statutory authorcome out before the end of the month. ity; and it addresses administrative matters.

“I needed to not wait for someone else to be my hero, “We just don’t think that it has legal standing,” says and I was asking, ‘Why isn’t anyone looking outside Amanda Parrish, executive director of the box on this?’” says Thomas, who is the Lands Council and the sole officer of not on the political committee Spokane LETTERS Protect Spokane Action. “Prop 1 is trying Citizens for Cleaner Energy, 2021, which Send comments to to tackle issues that can’t be addressed is spending money to support Prop 1. editor@inlander.com. through a local initiative.”

So far, that committee has raised $56,204 in contributions, including n early August, the same week Protect Spokane $54,704 from the Spokane Good Government Alliance Action filed its lawsuit to block Prop 1, the United political action committee. The Good Government Nations’ Intergovernmental Panel on Climate Change Alliance has received donations from developer Larry dropped a report stating unequivocally that human activStone ($50,000), Davenport developers/owners Walt and ity is driving climate change.

Karen Worthy ($15,000 each for a total of $30,000) and Importantly, the report noted that even if global emisWashington Trust Bank ($15,000). The alliance has also sions were totally stopped today, warming and increased received money from the Building Industry Association natural disasters would still continue for decades. If of Washington ($10,000), the Spokane Home Builders global emissions aren’t stopped or dramatically reduced Association PAC ($9,000) and other political committees. with urgency, things like droughts, wildfires, melting Prop 1 is also supported by Avista Employees FOR glaciers, floods and more will all be far worse.

Proposition 1, 2021, which shows $2,780 in contributions “We have to take drastic actions now — ‘we’ meanof in-kind employee work for the political committee. ing all nations. It has to be really coordinated, aggressive The courts could hold a hearing for the lawsuit somepolitical action to reduce greenhouse gas emissions, and time in late August or early September, Lowney says. natural gas is one source of those greenhouse gases,” “We don’t think this belongs on the ballot at all, and Parrish says. we’re pretty confident that it’ll be knocked off,” Lowney Parrish says she thinks the ballot measure could be says. “The courts have been pretty clear that when a local misleading, with the title including the words “cleaner government is trying to fulfill state mandates, their work energy.” is no longer a local affair, and it’s not subject to the initiaBut Thomas explains that she wants the community tive process.” n

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COUCH TIME

Common Ground Clicking How to never fight over the remote again

BY DENA OGDEN

T

here’s a reason the term is “Netflix and chill,” not “Netflix and argue.” Bickering with a loved one about what to watch is not even remotely pleasant, unless maybe you were both in debate club and enjoy that sort of thing? For the rest of us, spending our hard-earned couch time squabbling is not ideal.

I’m speaking from experience, because my spouse and I have the opposite — completely opposite — taste in movies, TV and music.

I would describe my husband Chase Ogden’s tastes as artsy and indie and refined. He teaches film production at EWU, is a former director of SpIFF, and is a filmmaker himself, so he knows about the technical side of movies and TV, and about genre and storytelling. His favorite film genres are horror and documentary, and according to him, “things that are a bit darker.”

My preferences haven’t really changed since I was about 14. I tend to lean in to blockbusters, comedies and coming-of-age stories. “Rom coms and teen pop,” as Chase calls it, although I prefer light and fluffy. The way I see it, if I’m going to spend time on something, I’d like it to lift my mood or, at the very least, be a fun ride. I don’t want to be left scared or unsettled or cast into a pit of despair, since we all know any sort of investment in news and current events provides enough opportunity for that. ...continued on page 18

Wrestling for the remote doesn’t have to be part of your viewing experience.

16 INLANDER AUGUST 19, 2021

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A running joke in our marriage is that the Venn diagram of our overlapping pop culture tastes is barely a sliver. Like, if we were both tasked with listing our favorite all-time movies or shows, we would have zero in common. Despite this gray area between Chase and I, we’re somehow rounding the corner on 17 years of togetherness, and we’ve learned to — somewhat comfortably — work around the Grand Canyon-sized rift in our entertainment preferences. In fact, it’s been brought to my attention that sharing some of our methods for handling it may actually be relevant for other couples or roommates or family members who rarely agree on what to do with the TV or the car stereo.

So far, I have found six ways of approaching this issue. It’s very possible that there might be more I haven’t been able to explore because that takes precious time away from The Bold Type and Outer Banks, which I need to get to right now before my husband starts a kung fu movie.

Without further ado:

TAKE TURNS

A great way to not fight over what to watch is, never actually try to agree with each other in the first place.

Now, whether or not you opt to sit through their turn is up to you. Personally, I almost always linger near my husband, even when he’s watching something gory or dark, because our couch is

comfortable and so is his shoulder, and I don’t have a problem reading or focusing my attention elsewhere even when the TV is on. But your mileage may vary. When I asked Chase if he ever misses me when I’m not there on the couch with him, he did admit, “watching a movie by myself can be kind of lonely.” But I think he only said that because he’s too polite to say that it’s annoying to have me there requesting a play-by-play while I cover my eyes during the bloody parts.

COMPROMISE

It’s not about what you want to watch, it’s about what you’re willing to watch. On occasion, one of us (usually me) can narrow it down to a genre that we’re willing to tolerate on the other’s behalf. We do this with our kids, too. For example, one of them will name the show, and the other will pick the particular episode that they’ll share.

It’s not quite as satisfying as when everyone agrees, but it’s as close as we can get; kind of like going to a food court so you can each get something you want, instead of sharing a meal at your favorite sit-down restaurant.

KEEP AN OPEN MIND

There have been a few times when I’ve eaten my hat, and found myself sucked into a show or movie my husband started without any expectation of me enjoying it. Battlestar Galactica, for

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SPOIL IT

Reading spoilers won’t be for everyone. Chase actively avoids them, saying, “My favorite thing in movies and TV is when they can stay ahead of me, and spoilers would ruin that.” I, on the other hand, love spoilers. The overeager, anxious side of me tolerates intense films far better when I know what’s coming. This technique is how I managed to sit through the recent Fear Street trilogy (which is great, by the way. At least, the parts I saw). I knew which characters were going to be killed, and how, so I could prepare myself.

I was able to enjoy it more in my own way (completely spoiled), while Chase enjoyed it his way (watching it like a normal person).

• Competitive Pay • Excellent Benefit Package • Growth Opportunities, All Levels

APPRECIATE OTHER THINGS YOU CAN SHARE TOGETHER

Like, the fact that you’ll never have to deal with the other person watching your favorite show without you. This is a big win.

PLAN ACCORDINGLY WHEN YOU STRIKE GOLD

Wait, so there are a few things you can agree on? Congrats! This is a big deal! Don’t just waste that opportunity for togetherness on a random night. You can celebrate it! You can plan ahead, prep some snacks, and make it a big to-do. And, if you’ve hit the Holy Grail for Housemates Who Don’t Normally Like The Same Stuff, which is a shared television show with multiple seasons, then clear your calendars and bask in that glory. For us, it’s Stranger Things. For you, the sky’s the limit.

Whatever you can agree on, feel free to cherish it, even if it makes you feel silly. You’ve earned it. n

AUGUST 19, 2021 INLANDER 19

CULTURE | TV

How to use AWKWAFINA IS NORA FROM QUEENS

THIS

(COMEDY CENTRAL)

Reservation Dogs is a must-see new series.

Not-So-Dog Days

Eleven TV premieres to stream right now, featuring Indigenous voices, questionable remakes, series finales and Steve Martin

BY BILL FROST

S

hould we be concerned that billionaires are actively and publicly trying to leave this burning ball? It’s not great optics that these alleged geniuses would rather shoot themselves into space than reside here on the late, great planet Earth anymore, right? Wake up, sheeple!

When the CEO of Big Lots! finally boards an off-brand rocket to the stars, maybe then you’ll pay attention. In the meantime, here are 11 TV series premiering in August for your distraction.

RESERVATION DOGS (HULU)

Created by Taika Waititi (What We Do in the Shadows) and Sterlin Harjo (Four Sheets to the Wind), Reservation Dogs follows the criminal misadventures of four Native American teens in rural Oklahoma. As well as being the rare TV comedy set in Oklahoma (besides Carnivàle — settle down, fanboys), Reservation Dogs is also a win for Indigenous representation, with a solid cast of instantclassic characters and Waititi’s signature mix of silly and serious. Don’t miss this.

STARGIRL (THE CW)

Season 1 of Stargirl debuted on the nowdefunct DC Universe and The CW in spring 2020 — you didn’t see it on either platform. When high-schooler Courtney (Brec Bassinger) discovers the Cosmic Staff of the defunct Justice Society of America’s Starman, she becomes superheroine Stargirl—oh, and her stepdad, Pat (Luke Wilson), was secretly Starman’s sidekick.

Stargirl is easily the most fun and endearing DC Comics TV series — step off, Zack Snyder.

FANTASY ISLAND (FOX)

Of all the reboots of 1970s and ’80s TV “classic” Fantasy Island, Fox’s shiny new version is … the latest. While your questions of “Why?” and “Huh?” and “What the hell is Fantasy Island?” are duly noted, any series that employs Roselyn Sánchez

20 INLANDER AUGUST 19, 2021

is OK by me. Here, she plays a descendant of the original’s smarmy Mr. Roarke, overseeing a luxury resort island where all fantasies are fulfilled, and few come without consequences. Hey, at least it’s not another reality show.

BROOKLYN NINE-NINE (NBC)

Season 8 will be the final run for Brooklyn Nine-Nine, the funniest series ever canceled by both Fox and NBC. The ensemble cop comedy has always existed far outside the world of Blue Lives Matter, much in the same way The Office didn’t represent the paper industry, and Friends ignored New York City rental-price realities and bras. The final B99 season won’t bring back cast MVP Chelsea Peretti, but at least we’ll have more Cheddar the corgi (he’s a very fluffy boy).

TITANS (HBO MAX)

Where Stargirl reps the sunnier, more upbeat side of the DC Universe, Titans goes full emo (Robin/Dick Grayson’s most infamous line from the series’ 2018 debut episode: “F--- Batman!”). Titans is brutally darker than its Teen Titans source material, and it can’t match the bizarro humor of fellow DCU series Doom Patrol, but it’s still more engaging than any big-screen version of Justice League. Now that the show has moved to HBO Max for Season 3, look out.

HEELS (STARZ)

Pro wrestling is America’s only real sport — why has it taken so long to produce a real drama about it? Heels, starring Stephen Amell (Arrow) and Alexander Ludwig (Vikings) as brothers and rivals within their late father’s Georgia wrestling league, is a more serious affair than recent wrestling comedies like GLOW — think Sons of Anarchy with headlocks instead of Harleys. If you think a dramatic interpretation of pro wrestling can’t possibly work, check out The Wrestler.

Season 1 of Awkwafina is Nora From Queens debuted in January 2020, which seems like 10 years ago — welcome back, Nora! The same goes for Grandma (Lori Tan Chinn) and dad Wally Wally (B.D. Wong), rounding out the funniest Comedy Central trio since Workaholics. Like a spiritual sister to Broad City’s Abby and Illana, Awkwafina’s Nora is a stoner with a mission: to move out of Wally and Grandma’s apartment (there are no small goals, only small bowls).

PULL-OUT SECTION

AMERICAN HORROR STORY (AUG. 25, FX)

Double Feature, American Horror Story’s 10thseason theme, is what it says it is: two different tales, “One by the sea, one by the sand.” As usual, not much else is known about the new AHS season, but anthology players Sarah Paulson, Lily Rabe, Evan Peters, Finn Wittrock, Frances Conroy, Leslie Grossman and Denis O’Hare are back, joined by newbies Macaulay Culkin and Neal McDonough (as … Dwight D. Eisenhower?). Please get weird with this, Ryan Murphy.

Pull down then out

THE OTHER TWO (AUG. 26, HBO MAX)

The first season of The Other Two dropped in January 2019, which might as well be 1989 in pandemic time. Season 2 moves the show from Comedy Central to HBO Max, with failed artist siblings Cary (Drew Tarver) and Brooke (Helene York) still trying to adapt to the massive overnight viral success of their teen YouTuber brother Chase (Case Walker). No other show satirizes and salutes pop-cultural stardom like The Other Two — get smart, catch up.

NOT a three course meal.

SEE (AUG. 27, APPLE TV+)

Apple TV+ has bankrolled many a sharp, compelling original series since its 2019 launch—See is not one of them. How this blindingly stupid post-apocalyptic drama about sightless warriors (led by Jason Momoa, who still can’t act out of the ocean) earned this second, and an upcoming third, season is beyond all logic — but, then again, so is an iPhone company launching a streaming network. See is at least good for a laugh, and it looks great on an Apple TV 4K, so …

NOT a locally crafted beverage.

YES a guide to Inlander Restaurant Week.

ONLY MURDERS IN THE BUILDING (AUG. 31, HULU)

Would you believe that comedy icon and accomplished banjoist Steve Martin has never had a recurring role on a TV series?

That ends now with Only Murders in the Building, a mystery-comedy about Manhattan apartment neighbors (including Martin, Amy Ryan, Martin Short, Nathan Lane and Selena Gomez) who investigate, and record a podcast about the suspicious death of a fellow tenant. I don’t condone new podcasts, but I’m here for this. n Visit billfrost.tv for more trenchant television coverage.

Now you know how!

PULL-OUT & KEEP!

INLANDER RESTAURANT WEEK 2021

2021 EVENT GUIDE

RESTAURANT WEEK Presented By

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PRIX FIXE

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 $22 or $33 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, restaurants will have their regular menus available.

Strawberry caprese salad from The Melting Pot

INLANDER RESTAURANT WEEK 2021

Satisfy Your Cravings A

fter a wild, emotional and unprecedented past year-anda-half, we’re all craving something: public gatherings, festivals, seeing friends and family, travel and, perhaps most of all, dining out.

While we could have completely cancelled Inlander Restaurant Week this year, one thing was ultimately clear: Our local restaurants still desperately need our help. Yes, life in the Washington state opened back up on June 30, but independent restaurants are still trying to catch up and make up for huge losses after being drastically restricted or completely closed for the better part of the last 17 months.

Adding yet another challenge to restaurants’ recovery is the nation-wide worker shortage as thousands of former food service employees in all positions — cooks, servers, bartenders, dishwashers, hosts and more — left the industry to pursue new careers and opportunities. These staffing issues actually caused many would-be Inlander Restaurant Week 2021 participants to bow out as these establishments simply aren’t prepared for a huge rush of diners over the 10-day event. And in Coeur d’Alene where summer is peak tourism season, many eateries opted out because they’re already slammed.

What that means for the 50-plus local eateries that are offering

incredible three-course menus during Restaurant Week is that at times, diners might encounter longer waits for tables (make reservations in advance!) or even for orders to come out from the kitchen.

So please, be patient and understanding. Food service workers have unjustly taken the brunt of so much public outrage over everything from supply chain shortages to state-mandated health rules totally out of their control.

These myriad hurdles faced by hospitality workers during the pandemic is why this year’s Inlander Restaurant Week nonprofit beneficiary is Big Table. The locally based organization that aids hospitality workers in crisis served as a vital lifeline this past year when demand for direct financial support skyrocketed. Diners can donate directly to Big Table while out for Restaurant Week by scanning a QR code printed on this year’s menus.

While 2021’s Inlander Restaurant Week is obviously going to look and feel different on many fronts, the date change also has plenty of benefits. For one, it’s summer and that means patio dining! Second, it’s the peak of our region’s growing season, which gives our area’s talented chefs an opportunity to showcase so many fresh, local ingredients on their menus, from fruit grown at Green Bluff to fresh-caught seafood and so much more.

Get out there and satisfy your cravings! 

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MENUS FOR ALL RESTAURANTS START ON PAGE 24 INLANDER RESTAURANT WEEK 2021 3

HOW IT WORKS GET HUNGRY. Browse Inlander Restaurant Week menus to figure out what sounds tasty.

Recipe for Success

Menus are also online for easy browsing at InlanderRestaurantWeek.com

It’s a good idea to make reservations

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

Then just head on over to the restaurant.

Getting In

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

$22

$33

There’s nothing more frustrating than showing up at that restaurant you’ve been eager to try, only to be told the wait is 60 minutes. Instead, call ahead. All of the menus in this guide indicate whether the restaurant takes reservations. If the restaurant is booked when you call, see if they take online reservations. Sometimes restaurants that use reservation tools like Open Table have tables set aside specifically for those bookings. For high-demand restaurants, consider an early (4:30 or 5 pm) or late seating (after 8 pm) or book a midweek dinner.

The menus are fixed price, which means you know the price ahead of time. Each restaurant’s menu costs either $22 or $33.

Giving Back

Restaurant workers were hit hard by the pandemic. If you want to serve up some hope to the people serving you during Inlander Restaurant Week, here are three easy ways to help.

BE SOCIAL. Share your dining experience on social media.

Use the hashtag #InlanderRestaurantWeek.

1. Make a donation to Big Table. When you go out to eat during Inlander Restaurant Week, your custom three-course menu will have a QR code on it. Scan it, and make a donation to Big Table. Big Table cares for restaurant and hospitality workers in crisis through timely interventions, intentional relationships and transformational care.

2. Carry loaded unexpected 20s. This is probably the most fun you will ever have with a $20 bill. Request an envelope from Big Tables website, or download a do-it-yourself template to create your own. Load it with a $20 bill, then watch for an opportunity to give it to someone at a restaurant not as a tip, but as a gift. Give it to your server, or the busser or ask someone on staff who is having a hard week, and ask to have this gift delivered to them.

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

3. Write receipt notes. With your tip, write a personalized “thank you” on the restaurant copy of the receipt using your server’s name. Not only will they see it, but their manager will see it too when the receipts are reconciled. 

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends Aug. 28.

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

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

Key to the Menus GF / GFA / V / V+

This year, more restaurants than ever before are offering options for the gluten-free, vegetarians or vegans. We even spotted some keto-friendly designations on menus! So how do you make sense of it all? GF means the dish is gluten-free. GFA means the dish can be prepared, by request, gluten-free. V stands for vegetarian, while V+ means the dish is vegan, or can be prepared vegan by request.

Drink Local

Local just tastes better. While Inlander Restaurant Week aims to support our awesome local chefs and

4 INLANDER RESTAURANT WEEK 2021

restaurants, we also want to spotlight the amazing distilleries, wineries, cideries and breweries that make our community taste so good. Each restaurant is highlighting one local beverage in the listings found in this guide, and then you’ll find two more options on the menus inside each restaurant.

three-course meal is being served? The hours the Restaurant Week menu is offered are listed right on the menu. These aren’t the hours the restaurant is open, but strictly when they are making their Inlander Restaurant Week meal available.

Hours

If you don’t see Reservations Recommended noted in red on a menu, then that restaurant doesn’t take them. But if they do, make the call now. Some high-demand restaurants may book up even before Restaurant Week begins. 

While we intended Inlander Restaurant Week to be primarily a dinner event, more restaurants than ever before are now offering their three-course meal all day. So how do you know when the

Reservations

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6 INLANDER RESTAURANT WEEK 2021

I

NLANDER RESTAURANT WEEK was codeveloped by the Inlander and Visit Spokane, along with support from other community partners, and first launched in February 2013. The vision was clear — highlight our region’s amazing restaurants, innovative chefs and build up our culinary community. Since then the food scene in the Spokane-Coeur d’Alene region has continued to strengthen.

Saturday, Feb. 29, 2020, was the last day of the eighth year of Inlander Restaurant Week. It had been the most successful one to date, but our region was just days away from the start of the pandemic.

Faced with the challenge of COVID-19, the Inlander worked to form community partnerships in an effort to help area businesses in whatever ways were possible, including an emphasis on one of the hardest hit business categories — restaurants. Ultimately, the Inlander’s business and marketing teams partnered with public and private institutions and were tasked with supporting area businesses through the eight-month BACK TO BUSINESS CAMPAIGN. The campaign directly supported over 1,000 businesses and included publishing (in print and online) three Restaurant Guides — each featuring over 150 different restaurants, with no cost for the participants.

By the end of 2020, it had become clear that area restaurants were in no position to host a full restaurant-weekstyle event in its usual late February timeframe. Inlander

Restaurant Week’s longtime presenting sponsor, STCU, agreed it wasn’t going to work, but asked the question “What could we do to support area restaurants?”

What came next was remarkable. Fourteen communityminded banks and credit unions put aside competition and came together to underwrite THE GREAT DINE OUT. From March 12-27, more than 160 Spokane-Coeur d’Alene area restaurants were able to participate at no cost in this special restaurant event featuring their signature dishes and fan favorites. The Inlander published a special event guide, with a feature on every participant, that was circulated across the region.

The possibility of a traditional Inlander Restaurant Week in 2021 remained open, but scheduling options were limited and full reopening guidance was unclear. While it was apparent there would be unknowns to contend with, hosting the ninth annual event seemed like the right thing to do. So, for the first (and possibly only) time, we present the summer edition of Inlander Restaurant Week!

While the 2021 event features fewer participants than usual — many restaurants are still finding their balance after the rollercoaster of the pandemic — there are amazing restaurants ready to host you and some truly outstanding menus for diners to enjoy.

And, looking forward, the dates are already set for the 10th anniversary Inlander Restaurant Week, presented by STCU: Feb. 24-March 5, 2022. 

INLANDER RESTAURANT WEEK 2021 7

CAUGHT OUR EYE

Take Comfort Consider yourself a “meat-and-potatoes” type? Consider yourself satisfied AS THE TRYING LAST COUPLE OF YEARS have taught many of us, sometimes we just want a meal that makes us full, happy, and perhaps full of positive memories or associations. It could be something super simple.

And while many of us make versions of our personal comfort-food classics at home, why not get a deluxe version from a cooking professional instead?

Case in point: PROHIBITION GASTROPUB is offering up a blue cheese lasagna during Inlander Restaurant Week that has our mouths watering at the mere idea of it. The same goes for GILDED UNICORN’s tater tot casserole; you might have a similar casserole recipe in your home arsenal, but I guarantee it’s not going to satisfy the same way.

The RED TAIL GRILL at Coeur d’Alene Casino is stepping up with some international comfort eats with a poutine dish, while their neighbor at the casino, CHINOOK, is offering a stick-to-your-ribs pasta dish with

Corned beef and cabbage from Shawn O’Donnell’s American Grill and Irish Pub

8 INLANDER RESTAURANT WEEK 2021

their bucatini carbonara.

THE MELTING POT always feels decadent, and their Restaurant Week loaded baked potato served with cheddar cheese fondue is comfort food for all ages.

BARNWOOD SOCIAL KITCHEN & TAVERN likewise has goodies that will please everyone from the toddler to the grandparent thanks to a menu including totchos (yes, tater tot nachos) and mac-n-cheese.

Several spots are offering comfort-food desserts that beg for your attention. At REPUBLIC KITCHEN & TAPHOUSE in Post Falls, a caramel root beer float is the perfect dessert after a twice-fried chicken sandwich.

DAS STEINHAUS in North Spokane has a Black Forest cake on their menu, and REMEDY really takes the cake with their brookie dessert, a brutally delicious blend of cookie and brownie with a marshmallow creme center served with a scoop of ice cream and other goodies.

You’ll definitely want to leave room for that one. 

Season’s Treatings At the peak of the Inland Northwest’s summer harvest, fresh, locally grown ingredients abound IN A “NORMAL” YEAR, Inlander Restaurant Week is a bright spot of an otherwise totally dreary season, the tail end of winter when everything is wet, cold and gray. This year, however, the timing is ripe for, well, the ripest, freshest local produce many chefs can get their hands on. From regionally foraged huckleberries to palm-sized heirloom tomatoes, here’s the cream of local crops.

We’ll start with dessert first, because, why not? That purple gem of the Northwest, the mountain huckleberry, is listed on so many menus this year, from a milkshake at HERITAGE BAR & KITCHEN to classic huckleberry cheesecake served at HONEY EATERY & SOCIAL CLUB and many more.

Other locally grown fruits star in this culinary show, too, including the fresh peaches in a peach-huckleberry crostata at CHINOOK, and in REMEDY KITCHEN & TAVERN’S peach panna cotta with fresh mint. Definitely count us in, too, for IRON GOAT BREWING’S peach cobbler ice cream sandwich, and their Rainier cherry panna cotta.

Working backwards from dessert, DURKIN’S LIQUOR BAR is serving up a delightful melange of local produce in its summer panzanella salad with croutons from sister eatery Madeleine’s, fresh peaches, cherry tomatoes, a mint pistou and burrata. SCRATCH RESTAURANT also has a standout summer salad of fresh, seedless watermelon, pickled red onions, jicama, feta and cilantro, with a light, bright lime vinaigrette. We also noticed Scratch is serving a fresh cherry ice cream made from Green Bluff fruit.

Heirloom tomatoes in all their colorful glory are always carefully plated so as to let their incredible flavor shine in the hands of chef Tony Brown, who’s got them on the menu both at STELLA’S and RUINS as two different salads. Another of several spots taking advantage of this locally grown bounty is FLYING GOAT, which has heirlooms topping its Heroy pizza with basil pesto sauce. 

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INLANDER RESTAURANT WEEK 2021 9

CAUGHT OUR EYE

Tasty Eats for All Gluten-free, vegan and vegetarianFriendly eats that go way beyond salad AS TIME’S GONE ON, dishes that are vegan, vegetarian, gluten free or cater to other dietary needs have become so commonplace they’re now standard. In fact, since the first Inlander Restaurant Week in 2013, we’ve asked participating restaurants to serve at least three vegetarian items, one from each course, on their menus.

Now, restaurants don’t need to be told; they just do it to make sure all customers can enjoy a meal out.

Among the many, many options for incredible food sans meat, animal products or gluten, here are a handful that caught our attention.

At THAI BAMBOO’S four area locations, nearly all of its menu is — thanks to the nature of Thai cuisine — gluten free, like the Favorite’s Platter, a combo of two popular dishes: phad Thai and cashew nut noodles.

While traditional ramen is known for its hours-long broth-making process made from pork bones, vegetarian versions can be just as delightful. Enter NUDO RAMEN HOUSE’S secondcourse vegetable ramen, consisting of fresh kale noodles and tons of veggies in soy-miso broth.

Non-meat burgers have come a long way in the past decade, both commercially and via creative chef-crafted recipes. Take BARK, A RESCUE PUB’S portobello mushroom burger (it’s gluten free and vegan) with hummus and feta, for example, or IRON GOAT BREWING’S all-vegan patty, also made from mushrooms, plus beets and quinoa. Speaking of meat-free eats, HERITAGE BAR & KITCHEN also stopped us in our tracks with its Dr. Pepper chili, made with Impossible Burger’s ground faux-beef and, yes, Dr. Pepper soda for that rich flavor.

On the gluten-free front, options abound at AMBROSIA BISTRO in Spokane Valley.

They’re serving a chicken carnitas tostada, pork medallions, mushroom chicken and a flourless chocolate cake for dessert.

Mediterranean-inspired eats, like the fare at 2021 newcomer BABA from chef Adam Hegsted, are often vegan and/or gluten-free. Try Baba’s crispy falafel with tzatziki sauce, tahini and fresh cucumber salad. While its focus is pasta, another newcomer in 2021, TAVOLATA, has several gluten-free course offerings: Roasted beet salad, a black cod entree with Manila clams and seasonal sorbetto. 

10 INLANDER RESTAURANT WEEK 2021

Deep Dive Seafood options abound, from old favorites and hot new spots WE’RE SPOILED ROTTEN in the Inland Northwest when it comes to seafood at our region’s restaurants.

Being mere hours from the coast has its benefits for sure, and during Inlander Restaurant Week there are ample opportunities to partake in a fishy feast.

Several of the region’s most beloved dining spots earned that love for the way they treat seafood. ANTHONY’S comes immediately to mind, and their fresh wild silver salmon risotto is sure to be a highlight this year. CASPER FRY brings a little spice with their Cajun seafood boil, a perfect match for the steamy weather.

DURKIN’S, always a perfect place for a cocktail and a bite, is delivering Washington clams on toast, an ideal dish as either an appetizer or shareable. EUROPA, always a killer spot for restaurant week, has smoked salmon tortellini at the ready.

Several of the area’s newer restaurants are

Bacon-wrapped shrimp and grits from Vieux Carre NOLA Kitchen

embracing seafood on their Inlander Restaurant Week menus, meaning you have the perfect opportunity to try something new on a night you’re not hitting an old fave.

Italian-themed TAVOLATA is serving up black cod and Manila clams right across the street from Riverfront Park in downtown Spokane. Chef Adam Hegsted’s Meditterranean pivot during the pandemic turned Wandering Table into BABA, where you’ll find clams and lamb — a delightful combo. VIEUX CARRE, a New Orleansflavored new spot in Spokane, is doing a locally sourced crawfish boil (ask for extra napkins), as well as baconwrapped shrimp and grits (because adding bacon never made a dish worse, even a seafood dish). SHAWN O’DONNELL’S might already be on your radar for their fish ’n’ chips, but don’t sleep on their hearty Donegal Bay clam chowder during restaurant week. It pairs nicely with a pint of Guinness. 

INLANDER RESTAURANT WEEK 2021 11

now open

New Flavors and Faces Meet seven recently opened restaurants participating in Inlander Restaurant Week for the first time

T

he beautiful thing about Inlander Restaurant Week is that there are sure to be newcomers, which keeps things fresh for diners and gives restaurants an opportunity to introduce themselves. Sometimes, it’s a re-introduction, as places cycle in and out of participating, depending on what else they’ve got going. This year, the new participants list lets diners explore the culinary traditions of the Mediterranean and the Big Easy, get a taste of a westside superstar’s take on Italian cuisine and — maybe — meet a new forever friend of the four-legged variety.

BABA

Many countries use the word “baba” as a term of endearment, especially for dad, so let’s just call Adam Hegsted of Eat Good Group the homegrown father of innovative restaurants. Try his mashup of Mediterranean-inspired comfort foods like the deviled eggs served in other Hegsted locales, this time with tahini and an Egyptian spice known as dukkah.

Pulled pork tacos from SmokeRidge BBQ

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BARK, A RESCUE PUB

It’s a win-win for everyone on two legs or four at this unique pub, which allows diners to interact with dogs and cats in a separate but accessible area. “We are excited to introduce our menu and unique restaurant concept to Spokane and hopefully see a lot of animals find their forever homes,” says Josh Wade, who opened Bark with partner Katie Holmes last year.

BOSCO PASTA & PANINI

Head to the Wonder Building for house-made pasta that’s the heart of this charming new eatery from Seattle-based Ethan Stowell Restaurant Group. Never had gnocchi? Try that or a classic panini, a special kind of grilled sandwich that is all about the crispy exterior and ooey-gooey interior.

SMOKERIDGE BBQ

This Spokane Valley eatery is off the rails — literally. Dine in the vintage locomotive and enjoy their version of German sausage, pulled pork tacos or the unusual smoked chicken bowl with choice of side and Texas toast.

SOUTH PERRY LANTERN

For fans of the Perry District, there are good vibes emanating from the South Perry Lantern just based on its long history as a café and taphouse.

It’s great for people-watching, so park yourself near the window and try the smoked oysters and their version of a French dip using roasted duck breast. For the third course, you can go traditional — cookies and ice cream — or adult: a glass of wine or craft beer. Our kind of place!

TAVOLATA

To much fanfare, this celebrated westside eatery debuted in Spokane’s Old City Hall building recently and, by a stroke of luck, during this summer’s Inlander Restaurant Week diners can try a show-stopping Tavolata meal for a modest price.

How about black cod with clams and caponata or scratch-made spaghetti known as tonnarelli? And you know the Italian-themed desserts are going to be heavenly.

VIEUX CARRE NOLA KITCHEN

New Orleans, aka the Big Easy, is the inspiration for this newly opened eatery, whose name translates to “old square.” With Mardi Gras months away still, here’s your opportunity to experience Cajun-country classics like crawfish, jambalaya and grits with bacon-wrapped shrimp. 

Bring your flock to the MAC this summer.

Let your creativity take flight. Draw. Make. Explore . . . with nature.

American Original: Life and Work of John James Audubon See amazing wildlife illustrations and artifacts from the famous artist and naturalist. Sketch a real bird from our collection at a drawing station inside the exhibit.

Justin Gibbens Get inspiration from a Central Washington artist’s imaginative watercolor drawings of birds and beasts that celebrate the beauty and strangeness of the natural world.

DON’T MISS Thursday Night Live – August 19, 5:30-8:30 pm Wild Things – Fashions of fur, leather, and feathers at Campbell House.

Family Movie Night –“Night at the Museum” August 27, 8 pm – 10 pm

Roots of Wisdom Hear the stories of four indigenous communities brought to life through clever interactives and video games that show how traditional knowledge and Western science can join together to solve modern problems.

What We Make Discover how nature inspires art and invention and explore our love of “making” in this interactive family exhibit featuring Northwest art, hats, airplanes, Plateau Indian culture, and creative hands-on projects.

Visit our calendar at northwestmuseum.org for more fun summer events.

Promotional support provided by Carl M Hansen Foundation

INLANDER RESTAURANT WEEK 2021 13

NORTH IDAHO

Eye on the Gem State North Idaho’s IRW participants are fewer this time, but offer a delightful range

I

t’s a long-standing observation that there are two seasons in resort areas like Coeur d’Alene and the surrounding scenic North Idaho: tourist season and the other threequarters of the year. That makes for a tough merge into heavy summer traffic for this year’s Inlander Restaurant Week, yet the handful of participants will not disappoint.

BARDENAY

Bardenay naturally is known for its craft cocktails.

In fact, most of the Coeur d’Alene restaurant’s drinks feature its own house-distilled spirits. During Restaurant Week, the entrees includes pulled pork sliders and salsa verde steak.

14 INLANDER RESTAURANT WEEK 2021

CHINOOK CRAFTED BY CHEF ADAM HEGSTED & RED TAIL BAR & GRILL

Thai ribs from Thai Bamboo

It’s one location with two great dining options at the Coeur d’Alene Resort & Casino. RED TAIL is a family-friendly spot with a low-key vibe, where your three-course options include a house-smoked brisket burger with applewood bacon. CHINOOK, meanwhile, offers an upbeat fine-dining experience focused on serving the very best ingredients in interesting ways. How about a gorgeous free-form pie with peach and huckleberry called a crostata for dessert? And hey, stay overnight at the casino and you can try both places!

HONEY EATERY & SOCIAL CLUB

Honey combines the best of an historic downtown Coeur d’Alene building remodeled to house a fun, modern eatery. Honey focuses on updated classics like deviled eggs with candied bacon or a breakfast poutine with Idaho fries you’ll want to eat any time of the day. Dine outdoors, downstairs in the groovy lounge or upstairs among the funky artwork and buzz of a busy kitchen. Speaking of buzz, don’t forget the craft cocktails.

REPUBLIC KITCHEN & TAPHOUSE

Upscale pub food in a cozy house-styled pub is what you get at Republic, which features local and regional beer and cider on tap. Pair the Trailbreaker cider with the bacon Monte Cristo or the twicefried chicken sammie. And for dessert, embrace your inner kiddo with scratch-made doughnuts or

a decadent brownie topped with salted caramel ice cream. Yes, please!

THAI BAMBOO

Although the balance of their four locations are in Washington, the Coeur d’Alene Thai Bamboo is much beloved. Bring some friends and try everything, knowing you’re getting the same authentic Thai food locals have been raving about for 20 years. In fact, one of your options is called the Favorite Platter with both phad thai and cashew nut. 

THREE PEAKS KITCHEN BAR

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Head in for your favorite brunch and lunch specialties with our all-new menu!

Enjoy our delicious Huckleberry Pancakes, Omelet Bar, Lemon Curd French Toast, Avocado Toast and more. Plus, we’ve even got a Bloody Mary and Mimosa Bar! So stop in, get signed up and start enjoying the perks right away!

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Monday: Liver and Onions Tuesday: Salisbury Steak Wednesday: Lasagna Thursday: Chicken Cordon Bleu Friday: Meatloaf

$2 DRAFT BEERS ALL DAY, EVERY DAY 20 TAPS

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INLANDER RESTAURANT WEEK 2021 15

GET A TASTE OF THE INLAND NW WITH THE CHEFS AT

CHAD WHITE Zona Blanca

ETHAN STOWELL Tavolata

TRAVIS DICKINSON Cochinito Taqueria

JP GREEN

Jadyn, left, says: “Big Table gave me hope, support, love and a second chance on life.”

Wooden City

CHARITY SPOTLIGHT

JENNIFER DAVIS

Serving Hope

Scoop

MARY PARKER Gilded Unicorn

Big Table cares for some of the most vulnerable locally and nationally

VILJO BASSO Syringa & Bluebird

RUDY VELASQUEZ Honey Eatery & Social Club

TREVOR STRATTON baba

CHRIS WHITE Cosmic Cowboy

ALEX SANTOS-CUCALON Thai Bamboo

PAUL SHIELDS Douhglicious

ANDY ROONEY Max at Mirabeau Hotel

LUCAS CHAVEZ Republic Kitchen & Taphouse

NEVADA BURCH Sweet Frostings

COREY JACKSON The Yards Bruncheon

GET TICKETS AT CRAVENW.COM 16 INLANDER RESTAURANT WEEK 2021

L

ast year as the pandemic shattered the restaurant and hospitality industry from top to bottom, one nonprofit that started here in Spokane over a decade ago was ready to help. Big Table — which now has care teams not just here, but in Seattle, San Diego and Nashville — launched in 2009 for a simple reason. There wasn’t a single nonprofit nationally caring for those working in the restaurant and hospitality industry. Not one. Out of 1.5 million nonprofits registered with the IRS.

and mouth cancer and then walking alongside him through a long painful recovery.

“Big Table gave me hope, support, love and a second chance on life. No way I would have beat stage-4 cancer without this amazing group of people,” Jadyn says, adding that the worst part ironically was after the cancer was beaten — the challenge of putting his life back together. “And Big Table has always been there for all of that, too,” he says.

NEED HIDDEN BEHIND SMILES

During the height of the pandemic, the needs of those in the industry were wellcovered by news reports. Yet the underlying causes that have kept nearly half of those working in restaurants and hotels barely above the official poverty line for decades have not gone away as the economy reopens.

With this poverty comes so much more — some of the highest levels of addiction, chronic stress, pervasive mental health struggles and broken relationships. The result for so many in the industry is hopelessness.

“What we really do is serve hope,” says Kevin Finch, the executive director and founder of Big Table.

The reason this statistic is so stunning is that the restaurant and hospitality industry is one of the largest in the nation. It is also the lowest rung on the employment ladder, so it concentrates all of the most vulnerable demographics in our community: single parents, at-risk teens, immigrants, income-insecure seniors, those rebuilding their lives after incarceration.

What Big Table does is straightforward: respond quickly to crisis needs and then provide ongoing relational support and mentoring.

For Jadyn, a server at Masselow’s, that meant helping with basic expenses when he was diagnosed with stage-four throat

BEYOND THE PANDEMIC

41st Annual

GIVING LOCALLY FOR CRISIS NEEDS

Even though Big Table is growing nationally with a vision to be in 10 cities by 2029, if you give financially to Big Table, your gift stays here locally to meet critical practical needs. Think rent to keep a family from being evicted, groceries to keep a family fed while a parent is unable to work, support to see a therapist, a bus pass or car repair to keep someone from losing their job, or in Robbie’s case, new teeth.

Robbie was a cook and an Inland Northwest Culinary Academy student who had a meth problem that left his teeth severely rotted. Although he had been sober for 10 years, his teeth kept him stuck in his job, hiding his teeth and eternally labeled an addict. His teacher at the culinary school referred Robbie to Big Table because he was “the greatest guy, he just needs teeth.”

Big Table was able to help give Robbie a new set of teeth, and today Robbie smiles without a care and has a thriving career in graphic design. “To have someone pull me out of that darkness is something I will never forget,” Robbie says.

S po

k an e

in th&eFPreeaMruksic!Festival

d ’s Favo ite Six-Day Foo

SEPTEMBER 1 - 6, 2021 11:00am to 10pm Daily

Riverfront Park, Spokane, Washington

50 Food Booths Over 200 Menu Items Adult Beverages 35 Public Market Booths Community Organization Booths 3 Stages of FREE Live entertainment fo 6 Days

Free Entertainment!

A Big Table industry dinner.

(Scheduled to Perform) This year’s Pig Out in the Park features only our Inland Northwest area musicians as we celebrate the return of live music!

JOIN THE MOVEMENT

“I love that Big Table started here in the Inland Northwest,” Finch says, “but the same needs we see locally are in every city in the country. So we are working to build a movement, not just an organization.”

If you eat out or occasionally stay in a hotel, Big Table wants you to become part of this movement to care. “You start the second you realize that so many of those most in need locally serve you when you go out,” says Chris Deitz, Big Table’s Spokane city director. “Then you simply look for ways to let them know you care.” Big Table has a whole page on their website (big-table.com) of ways you can engage immediately. “Try simply tipping well and adding a brief note of thanks or a compliment on your receipt,” Finch suggests. “Or give one of the staff a Big Table ‘Unexpected 20.’”

An Unexpected 20 is a lot like what you might guess — a $20 bill that is a surprise. You put it into a small envelope from Big Table that thanks the person for their work and lets them know you noticed them. You can request pre-printed envelopes from Big Table or print out a DIY version from the website.

“As a former chef, I try to give them to dishwashers or bussers, cooks or hosts … those that don’t usually get tipped … or I ask my server that I’m tipping well to give it to the co-worker who is struggling the most,” Deitz says.

“If you go out during Restaurant Week,” says Finch, “know that nearly every restaurant now is massively understaffed and give them grace. And let them know you know it is challenging.”  Learn more about Big Table and how you can get involved by visiting big-table.com.

The Spokane Symphony Orchestra, Peter Rivera & The Celebrate Orchestra, Super Sparkle, Too Slim & The Taildraggers, Blake Braley, Nu Jack City, Jango, Cordell, Drake, Loudog (Tribute to Sublime), The Rising, Evergreen Afrodub Orchestra, Sam Leyde Band, Buffalo Jones, Smash Hit Carnival, Soul Proprietor, Sara Brown Band, Kosta la Vista, Sovereign Citizen & The Non Prophets, Snacks at Midnight, Heat Speak, Light In Mirrors, Atari Ferrari , Color Radio, Black Dolly, Coyote Kings w/Tiphony Dames, Whack A Mole, Desja Eagle Tail, A Tribute to the Late, Great John Prine, Doghouse Boyz, Cary Fly, Funky Unkle, DeepForest Project, Bobby Patterson Band , Rock Candy, Uh Oh and The Oh Wells, Bakin’ Phat, Molly Starlite & The Sputniks, The Highwaymen Tribute, Shuffle Dawgs, Trailer Park Girls, Rusty & Ginger, Bubble & Squeek, OK, Honey, Daniel Hall, Jacob Maxwell with The Powers, Steve Simmons & Steve Sackett, Ian Nixon, Shaiden Hutchman, Ben Vogle, Nathan Chartrey, Mel Dalton , Brian Huffpauer, Bret Allen, Ashley Pyle, Jason Perry, Kyle Richard, Jeremiah Banks, Pamela Jean, Rusty Jackson, Jake Rozier, Jamison Sampson, Joshua Belliardo, Rick Lillemon, Steven King, Blue Canoe, Starlite Motel, Sovereign Trio, Nixon Rodeo, Gin, Smoke & Lies, Red Neck Bees, Ron Greene Band, Zaq Flanary, Atlas Hugged, Ed Shaw, Kevin Dorin, Farmacy, Echo Elysium , Meghan Sullivan Band , Ed Shaw , Chasing The Sun , Lyndsay Lee , Buddha NW , Young Neves, Ray Northwest & Jacob VanKnowe , Stone , DJ Funk plus many more!

For a complete list of Food Booths and the Times and Locations of Bands go to

pigoutinthepark.com

Sponsored in part by GESA Credit Union, The Spokesman Review, Cinder, A to Z Rental.

Bath Fitters, TDS, Renewal by Andersen, First Interstate Bank, Comcast/Xfinity, No-Li Brewing, King Beverage/Budweiser and Cypress Marketing.

509.921.5579

Organized by: the Six Bridges Arts Association

©2021, Burke Marketing. All rights reserved.

INLANDER RESTAURANT WEEK 2021 17

MEET YOUR CHEF

Michael Wiley Chef & Owner: Wiley’s Downtown Bistro, Prohibition Gastropub, Wiley’s Catering Co.

M

ichael Wiley became a chef by accident, but chose to be a restaurateur on purpose. Since he was a kid, he’s been involved in front of house service in the hospitality industry, yet he always knew he wanted his own restaurant.

When Wiley finally got his own place, the chef he hired didn’t work out. Having seen Wiley put in so much time and effort in the kitchen already, his team said, “Why don’t you just do it?!” So he did. Wiley’s Downtown Bistro and his catering company thrived, then last year, in the middle of the pandemic, Wiley also became the owner of Prohibition Gastropub.

RESTAURANT WEEK: What is your culinary vision and philosophy?

WILEY: Our global philosophy and vision is to create positive energy through culinary service and libation experiences in a world-class environment. It’s really just trying to make people feel good and creating something positive out of giving somebody good food.

How do you challenge yourself to stay creative in the kitchen?

I’m always looking for challenges! I’m also looking at what’s fresh, what’s out there right now. Finding ingredients I haven’t cooked with before. The biggest way, though, is asking my team what they want to play with. I look to the ebb and flow of who I have working with me, what flavor profiles and experiences they’re

18 INLANDER RESTAURANT WEEK 2021

bringing to the table, and then investigating that. It’s a collaboration with what the rest of the world wants and then seeing how I can make it happen.

What’s special about the region’s culinary scene right now?

The absolute tenacity of the people in this industry. Yeah, we’re out of the pandemic, but can you name one restaurant that’s fully staffed up — one restaurant that’s in a position of comfort right now, who can actually take their energy and focus on creativity? There’s not one of them. Everyone is pushing themselves past the point of comfort, past the point of exhaustion and still finding the energy to be creative, to take care of their staff, clients and guests with grace. I could talk about the food, but it is so secondary to the effort that’s being put out there.

Who is your culinary influence and why?

The greatest culinary influence I ever had was not in food. His name was Will Barron Jr. He was the Spokane Club maitre d’ for 46 years, my first boss in this industry and the greatest person I ever met. Everything I do in the kitchen is a reflection of the lessons that he taught me on the floor working with clients. Because my background is front of house, I’m driven by the philosophy of taking care of my team members, and [that] my guests are taken care of means I’m taken care of.

A Bootlegger Burger with fries.

What was the most crucial thing you learned over the past year that will carry you into the future in the hospitality industry?

The most crucial thing I’ve ever learned in the restaurant industry is don’t worry about the details. Worry about taking care of the guests. Worry about taking care of your team members. Everything else will take care of itself.

What are you looking forward to during Inlander Restaurant Week?

Having Restaurant Week during peak produce season really opens up the opportunity for us to play with ingredients in the true heart of what the event is supposed to be about: supporting local food, local ingredients, local distilleries, wineries… I love it and thrive in the chaos and action. 

VOTED SPOKANE’S

#1 BEST WINE

TASTING ROOM Fa m i l y ow n e d s i n ce 1 9 9 9 , Ma r y h i l l i s p ro u d to s h owc a s e t h e r i c h a n d d i ve rs e fl avo rs of Wa s h i n g to n s t ate w i n e w i t h p a s s i o n , p ati e n ce a n d b a l a n ce .

#3 BEST LOCAL

WINERY & TASTING ROOM PATI0

V i s i t o n e of Ma r y h i l l ’s d e s ti n ati o n ex p e r i e n ce awa rd - w i n n i n g w i n e s a l o n g w i t h u n i q u e l o c ati o n s a n d N O RT H W E S T I N S P I R E D M E N U S to e n h a n ce yo u r w i n e t a s ti n g ex p e r i e n ce .

GOLDENDALE SPOKANE VANCOUVER WOODINVILLE

INLANDER RESTAURANT WEEK 2021 19

MEET YOUR RESTAURATEUR

Tastings!

Friday 3- 6:30 Saturday 2-4:30

Mari Bork Owner, Scratch Restaurant Spokane

Since

222 S. Washington 509.838.1229

1995

Street  Spokane vinowine.com

Let The Fun Begin.

E AT. D A N C E . PA R T Y. R E P E AT.

509.474.1621 NYNEBAR.COM / @NYNEBAR 232 W. SPRAGUE AVE. SPOKANE, WA 99201 20 INLANDER RESTAURANT WEEK 2021

M

ari Bork’s dream was to go to law school. Throughout college and after, she worked in restaurants and tended bar. She assumed she would eventually pursue her real dream, but this industry has a way of sucking you in and keeping you there. After a while, she realized that what she enjoyed about the idea of being an attorney was immersing herself in stories. As a bartender, she’d listened to and gathered many great stories, and ended up falling in love with the restaurant business. After working at Scratch for owner Connie Naccarato for 12 years, Bork was presented with the opportunity to buy the restaurant in 2019. It was a natural transition, and the journey has been educational.

RESTAURANT WEEK: How do you challenge yourself and your team to stay creative in the kitchen and the industry?

BORK: Sometimes creativity happens for me! I give my chef the freedom to be creative and express himself, and he’s been great. He’s been shopping around at Green Bluff and using that creative flow to put together something for Restaurant Week that is really unique. Throughout the pandemic, we just tried to stay relevant even though our fine dining menu didn’t necessarily “take out” as well as we wanted it to. We tried to present our experience in a new way, and I listened to people because there’s always someone who will spark something in me.

What’s special about the region’s culinary scene right now?

Right now as restaurants reopen, they’re feeling more creative and like they can do things a little bit differently. It’s

almost like a chance to start over with a unique idea or a different concept, a restart.

People are also so eager to get out! They’re happier and more patient because they’re thrilled to not be in their homes. Everyone is excited, including our crew.

What are the biggest challenges you faced over the past year, and how did you overcome them?

I just never let it stop us. It wasn’t something that ultimately was going to end us, because I wasn’t going to let that happen.

We’ve also had so much support from the community. Even on days when I thought we weren’t going to be able to do this, there was always someone who reminded me that we were going to be fine. No one wanted us to fail. That was big for me.

Looking to the future, how do you think the industry will shift because of the pandemic?

People really embraced to-go drinks, meal kits and meals-to-go during this time.

I think we’ll see more restaurants putting together little meal kits and people cooking more at home with ingredients that they get from a restaurant. I think there will be more cooking classes, but there will also be a greater appreciation for nights out — because we’re never going to forget this past year. We’ve all learned a lot about what makes restaurants work — it’s the people.

What are you most looking forward to during Inlander Restaurant Week?

I think it’s so fun! People love it and come out to experience something new.

You get a good variety, and I’m excited to see what our menu holds this year! 

DRINK LOCAL

Local Alliances Emerging from the restrictions of COVID, No-Li owner John Bryant reflects on small business’s role in the community

B

efore speaking about the importance of “drinking local,” John Bryant issues a clarification.

“For this, I mean it’s important to drink locally owned,” the co-founder of No-Li Brewhouse stresses. “We have to consider whether the money raised by a business is staying in Spokane.”

This is not a minor scruple.

COVID-19 brought into focus something that business owners in Spokane have long understood: Every piece of this town’s economy is connected to every other piece.

While throughout the pandemic the refrain “shop local” has been reiterated enough times to make it into a kind of truism, there is something incredibly potent to be grasped from understanding what local alliances look like in practice. For Bryant, this focus on the relationality of all the businesses in town has affected everything from his outreach efforts to his hiring practices to his relationships with the other businesses on Hamilton Street.

“We all share customers and help each other,” he says. “If one of us is full, then we send them to the other, and vice versa.”

Each step of the way, No-Li has forged new partnerships and strengthened pre-existing bonds.

“COVID taught us that if you engage and you’re open and your intent is to bring people together, then things start clicking,” Bryant says. “I hope the community has seen that we didn’t give up, that COVID made us all better, because we’re so interdependent. Those who fought it out and were lucky enough to stay open had to have those survival skills.”

One of these survival skills is simple: creating better, more varied drinks. In this regard, an eye toward improving craft has really paid off.

New, summer-appropriate No-Li thirst quenchers such as a huckleberry lemonade seltzer, a canned mojito, and the Threezy Does It Low Cal Hazy IPA are available to sip outside on the brewhouse’s award-winning patio along the river.

The patio has become even more immaculate since COVID, when No-Li decided not to serve food anymore. In doing so, Bryant and his team hope that more people will funnel through their space, have a beer by the water, and then move on to wherever the city’s current takes them for food or more drinks. “It’s not a zero-sum game,” he says. “We have to be a draw point to get more people into the city, so everyone does well. We’re not trying to hog any customer; we’re trying to create more of them.” 

Bottoms Up Refreshing summer beverages stand out on menus’ Drink Local section IF DRINKING ON PATIOS this summer is your aim, Inlander Restaurant Week has you covered. Most of the following recommendations are from participating venues’ Drink Local section, a portion of the menu highlighting local spirits, wine, beer, cider and seltzer producers.

While most of these drinks aren’t included with your meal, we also noticed a few places that have a beverage or two as a third-course option (TWIGS and GILDED UNICORN included).

Seasonal flavors abound amongst ABOVE this year’s Drink Local offerings, like the Watermelon uber-refreshing watermelon martini ($8) made with WARRIOR LIQUOR’S vodka martini from the at BLACK PEARL CASINO. The local Black Pearl distillery’s creations are also on display at the BACKYARD PUBLIC HOUSE, which is offering two summer cocktails featuring Warrior’s flavored vodkas: a tropical margarita ($9) and a huckleberry lemonade spritz ($8).

House spirits — rum, gin and vodka, to be specific — are naturally on the menu at BARDENAY in Coeur d’Alene. The distillery-pub’s beverage highlights are a ginger rum cocktail ($7), the Basil Instinct ($8) and Bardenay Bond ($7.50) There’s little else that can compete with an ice cold pint of beer on a hot summer day, so if that’s more your style, we’ve got you covered, too. Can’t decide which of the many outstanding, locally made craft beers to order? No sweat at the MELTING POT, which offers a flight of three ($10) NO-LI BREWHOUSE IPAs, each in six-ounce pours. STELLA’S is keeping things local, too, with featured brews from YAYA, LUMBERBEARD and BLACK LABEL. IRON GOAT BREWING is naturally serving up some of its latest creations, including a farmhouse ale, bourbon barrel-aged porter and Northwest hazy IPA. Cocktails in a can are great for a day at the lake or night around the campfire, but they also happen to pair well with the menu at FAI’S NOODLE HOUSE at Northern Quest Resort & Casino. The pan-Asian spot is serving three varieties of DRY FLY DISTILLING’S popular canned cocktails for just $6 each.

If you prefer wine, many spots are offering bottle specials, like EUROPA’S house Myropa Red ($44), a special blend created by COEUR D’ALENE CELLARS. Meanwhile, SMOKERIDGE BBQ is using ARBOR CREST’S red blend in its house sangria ($8/glass). 

INLANDER RESTAURANT WEEK 2021 21

The Spokane Indians have home games against the Hillsboro Hops Aug. 19-22.

VISITORS GUIDE

Bucket

List

Must-see activities and attractions for any visitor to the Inland Northwest during this year’s Inlander Restaurant Week American Original: The Life and Work of John James Audubon: The Northwest Museum of Arts and Culture, or “the MAC” among locals, is just a few blocks west of downtown in historic Browne’s Addition. During IRW, the featured show open TuesdaySunday each week is the incredible look at the life and work of the man best known for his seminal work The Birds of America, published between 1827 and 1839 and considered one of the finest naturalist collections ever made. This show includes original prints, manuscripts, paintings and some Audubon personal possessions. Visit northwestmuseum.org for tickets and info.

Spokane Indians: The local minor-league baseball club stepped up a level this season, meaning a longer season and higher-quality competition. A trip to historic Avista Stadium in Spokane Valley is always worthwhile, and the Indians have home games against the Hillsboro Hops Aug. 19-22. Visit spokaneindians.com for tickets and info.

Collective Soul: It will be a night full of hits as the Southerntinged grunge heroes in Collective Soul (“Shine,” “The World I Know”) headline a show Aug. 20 at Northern Quest Resort & Casino, where you can game and grub to your heart’s delight before and after the show. Also on the bill are Better Than Ezra (“Good”) and Tonic (“If You Could Only See”). Visit northernquest.com for tickets and info.

Chelsea Handler: Spokane Comedy Club downtown brings in a constant stream of top-flight comedic talent and is the centerpiece of an active comedy scene that includes open mic nights at several bars, sketch troupes and more. During IRW, Chelsea Handler is headlining four shows Aug. 27-28, and while the early shows are sold out, the late shows offer a perfect post-dinner chance for some laughs. Visit spokanecomedyclub.com for tickets and info.

22 INLANDER RESTAURANT WEEK 2021

Opera by Christoph Willibald Gluck

Counting Crows: The Bay Area band has been delivering poprock hits for three decades as of 2021, and songs like “Mr. Jones” and “A Long December” have proven timeless. Frontman Adam Duritz and company will be headlining Spokane’s newest music venue, the Spokane Pavilion in Riverfront Park, on Aug. 28, and will be joined by openers Matt Sucich and Sean Barna. Visit spokanepavilion.com for tickets and info.

Downtown Spokane shopping: River Park Square, the mall just south of Riverfront Park, is the central shopping attraction, featuring mainstays like Nordstrom, Banana Republic and the Apple Store.

Anthropologie, Free People and Lululemon are right across the street, too. But don’t miss the independent bookstore, Auntie’s, or Boo Radley’s, where the quirkiest, strangest and most Spokane items reside, along with the Flour Mill building offerings across the river like the Kitchen Engine and Wonders of the World.

Downtown Coeur d’Alene shopping: As a tourist town, Coeur d’Alene is perfectly prepared for visitors. Kids will love scampering about Figpickels Toy Emporium, culture lovers will want to see the paintings and sculptures at the Art Spirit Gallery or the new Emerge gallery space, while bargain hunters will want to seek out the smattering of thrift shops along Fourth Street. And if music is your thing, be sure to hit the Long Ear record shop on Government Way.

OCT 29 & 31

MARTIN WOLDSON THEATER AT THE FOX

TICKETS: 509.624.1200 | INLANDNWOPERA.COM

Sponsored by

Downtown Spokane is home to more than a dozen different wineries.

Cork District: Spread out throughout downtown Spokane, the Cork District brings together more than a dozen different wineries within easy walking distance, each offering a unique spin on the flavors of the Northwest. Browse corkdistrict.com, where you’ll find a map and winery listings to plan your Cork District tasting route, along with a few other wineries located farther afield.

Ale Trail: What the Cork District is to wine, the Ale Trail is to beer. In the past decade, the number and quality of brewers in Spokane has exploded, with new ones opening every year, whether a large gathering house or a diminutive tasting room. Go to inlandnwaletrail.com to get the map of more than 30 regional brewers, and pick what sounds good. We suggest at least hitting up the nationally renowned No-Li Brewhouse, preferably on their river-adjacent patio.

Spokane is eager to welcome over 1,500 riders for the

USA BMX Lumberjack Nationals August 27–29 Come out and cheer on local and traveling riders from across the nation.

Joe Albi BMX Track | spokanesports.org

Riverfront Park: The multimillion-dollar revamp of Spokane’s downtown centerpiece, a legacy of Expo ’74, has really put a shine on this jewel. Your kids will want to ride the historic Looff Carrousel or check out the new Ice Age Floods playground, and a visit to the colorful new Hoopfest basketball court or skate park could help you all work off a few calories. 

INLANDER RESTAURANT WEEK 2021 23

EAT. DRINK. REPEAT. Area Airway Heights Fai’s Noodle House at Northern Quest Resort & Casino

price page $22

30

Coeur d’Alene Bardenay Honey Eatery and Social Club Thai Bamboo

$22 $33 $22

27 31 37

Downtown Spokane Anthony’s at Spokane Falls baba Backyard Public House BARK, A Rescue Pub Bosco Pasta & Panini Cochinito Taqueria Durkin’s Liquor Bar Europa Restaurant & Bakery Flatstick Pub Gilded Unicorn Heritage Bar & Kitchen Hunt Iron Goat Brewing LeftBank Wine Bar

$33 $33 $22 $22 $22 $22 $33 $33 $22 $33 $22 $33 $22 $33

26 26 26 27 28 28 29 29 30 30 31 31 31 32

Downtown Spokane cont.

Nudo Ramen House Scratch Restaurant/Rain Lounge Shawn O’Donnell’s American Grill and Irish Pub Stella’s Tavolàta Twigs Bistro and Martini Bar Vieux Carre NOLA Kitchen Wiley’s Downtown Bistro North Spokane Barnwood Social Kitchen & Tavern Das Stein Haus Downriver Grill Mac Daddy’s Mamma Mia’s Italian Restaurant Mustard Seed at Northtown Mall Prohibition Gastropub Ruins Thai Bamboo The Flying Goat The Melting Pot Twigs Bistro and Martini Bar

price page $22 33 $33 35 $22 $33 $33 $33 $33 $33

35 36 36 37 38 38

$22 $33 $33 $22 $22

27 29 29 32 32

$33 $33 $33 $22 $33 $33 $33

33 34 35 37 30 33 37

Post Falls Republic Kitchen+Taphouse South Spokane Casper Fry MacKenzie River Pizza, Grill & Pub Nudo Ramen House Remedy Kitchen & Tavern Republic Pi South Perry Lantern Thai Bamboo Twigs Bistro and Martini Bar

$33 $22 $22 $33 $22 $33 $22 $33

28 32 33 34 35 36 37 37

Spokane Valley Ambrosia Bistro and Wine Bar $33 Black Pearl Casino $22 SmokeRidgeBBQ $22 Thai Bamboo $22 Twigs Bistro and Martini Bar $33

26 27 36 37 37

Worley Chinook Crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $33 Red Tail Bar & Grill at The Coeur d’Alene Casino $22

Look for these food options on the menus GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan or Vegan Available 24 INLANDER RESTAURANT WEEK 2021

price page $33 34

28 34

RESTAURANT RESTAURANT DIRECTORY WEEK Presented By

AUGUST 19-28, 2021

CUISINE American price page Backyard Public House $22 26 Barnwood Social Kitchen & Tavern $22 27 Casper Fry $33 28 Downriver Grill $33 29 Durkin’s Liquor Bar $33 29 Heritage Bar & Kitchen $22 31 Honey Eatery and Social Club $33 31 Gilded Unicorn $33 30 Hunt $33 31 Iron Goat Brewing $22 31 Mac Daddy’s $22 32 MacKenzie River Pizza, Grill & Pub $22 32 Red Tail Bar & Grill at The Coeur d’Alene Casino $22 34 South Perry Lantern $33 36 Twigs Bistro and Martini Bar Downtown, North, South, Valley $33 37 Asian Fai’s Noodle House at Northern Quest Resort & Casino $22 30 Mustard Seed $33 33 Nudo Ramen House Downtown, North $22 33

Gastropub BARK, A Rescue Pub Black Pearl Casino Prohibition Gastropub Remedy Kitchen & Tavern Republic Kitchen+Taphouse

price page $22 27 $22 27 $33 34 $33 34 $33 34

German Das Stein Haus

$33

29

Irish Shawn O’Donnell’s American Grill and Irish Pub

$22

35

Italian Bosco Pasta & Panini Mamma Mia’s Italian Restaurant Tavolàta

$22 28 $22 32 $33 36

Mediterranean baba

$33 26

Mexican Cochinito Taqueria

$22

Northwest Bardenay

$22 27 $33 $22 $22

30 30 35

$33 $33

26 38

28

Barbecue SmokeRidgeBBQ

$22 36

Bistro Ambrosia Bistro and Wine Bar Scratch Restaurant/Rain Lounge Wiley’s Downtown Bistro

Pizza The Flying Goat Flatstick Pub Republic Pi

$33 $33 $33

26 35 38

Seafood Anthony’s at Spokane Falls Vieux Carre NOLA Kitchen

Eclectic LeftBank Wine Bar Stella’s

$33 $33

32 36

Steakhouse Chinook Crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $33 28

European Europa Restaurant & Bakery Ruins

$33 29 $33 35

Thai Thai Bamboo Coeur d’Alene, North, South, Valley $22 37

10 DAYS | 3 COURSE MEALS $22 or $33 TAX & GRATUITY NOT INCLUDED INLANDER RESTAURANT WEEK 2021 25

AMBROSIA BISTRO AND WINE BAR Great food, fine wines and special friends... what else is there?

SPOKANE VALLEY

BISTRO

$

33

ANTHONY’S AT SPOKANE FALLS Northwest seafood and local produce with a backdrop of Spokane Falls DOWNTOWN SPOKANE

SEAFOOD

$

33

FIRST COURSE Southern Fried Ribs Slow-cooked pork ribs dredged in our own seasoned flour, deep fried to a crispy golden brown and tossed in a Carolina Gold-style BBQ sauce

FIRST COURSE Hawaiian Ahi Nachos Traditional Hawaiian poke on homemade taro chips with wasabi aioli

Chicken Carnitas Tostada A crunchy corn tortilla topped with blackened chicken, house-made guacamole, pickled red onions, Cotija cheese, cilantro, orange supremes and salsa verde. GF

Anthony’s Clam Chowder New England style clam chowder with potatoes and bacon SECOND COURSE Fresh Wild Silver Salmon Risotto Roasted on an alder plank with citrus butter over lemon risotto and fresh corn succotash

Tomato Bisque Silky tomato bisque with house-made croutons and fried basil GFA, V SECOND COURSE Mushroom Chicken A Frenched chicken breast topped with a brandied mushroom cream sauce, served with pappardelle pasta and seasonal vegetables GFA Pork Medallions Tender pork medallions served with a house-made blackberry-bacon mostarda, creamy garlic herbed mashed potatoes, and lemon-zested asparagus GF Blackened Shrimp Skewer A skewer of blackened shrimp and vegetables on a bed of couscous and arugula, topped with a mango cilantro cream sauce THIRD COURSE Bread Pudding Deep-fried bread pudding, rolled in cinnamon sugar, and served with caramel and a scoop of house-made Bourbon ice cream Flourless Chocolate Cake Decadent chocolate torte with chocolate sauce, grated chocolate and house-made whipped cream. GF

Classic Caesar Our homemade Caesar with Parmesan

Grilled Portobello Mushroom Steak Rosemary olive oil grilled portobello mushroom, seared Roma tomato and grilled zucchini with champ potatoes and a tamari glaze GF, V Patagonia Shrimp Risotto Patagonia pink shrimp sautéed with Cajun spices, garlic, basil and sundried tomatoes over our lemon risotto THIRD COURSE Bailey’s Irish Cream Chocolate Mousse Our creamy chocolate mousse made with Bailey’s Irish Cream Anthony’s Burnt Cream A silky custard with a caramelized top GF Olympic Mountain Ice Cream Seasonal flavor from Shelton’s Olympic Mountain Ice Cream

DRINK LOCAL Robert Karl Claret Red Blend Columbia Valley - 2016 $10

Key Lime Pie Tangy Key lime filling in a graham cracker crust with house-made whipped cream

DRINK LOCAL Ambrosia Bistro Red Our own custom house blend bottled by Arbor Crest Winery $9.50 RESERVATIONS RECOMMENDED

GREAT FOOD GREAT FUN GREAT GAMES!

RESERVATIONS RECOMMENDED

9211 E. Montgomery Ave. (509) 928-3222 Menu served Tuesday-Saturday, 4 pm-close

510 Lincoln N. St. Menu served every day, 3 pm-9 pm

BABA

BACKYARD PUBLIC HOUSE

Comfort food with a Mediterranean, Middle Eastern and Asian influence

Elevated American comfort food, plus local wines and craft cocktails

DOWNTOWN SPOKANE

MEDITERRANEAN

$

33

DOWNTOWN SPOKANE

(509) 328-9009

AMERICAN

22

$

FIRST COURSE Hummus & Tahini Velvety smooth garbanzo beans, lemon, garlic and olive oil served with fresh pita V, V+

FIRST COURSE Courthouse Pretzels Handmade salted soft pretzels served with cheese sauce and beer mustard

Baba Ghanoush Wood-roasted eggplant pureed and served with labneh, preserved lemon, honey and chilies. Served with fresh pita V

Chips & Salsa Tri-colored corn tortilla chips with our delicious house-made salsa

Deviled Eggs Stuffed with tahini egg yolk with pomegranate molasses, dukkah seeds and chile crunch V SECOND COURSE Crispy Falafel Crispy fried fritters served with tzatziki sauce, tahini, cucumber salad and herbs GF, V Clambs & Lamb Roasted wild mushrooms, crispy braised lamb, white wine, garlic, brown butter and lemon with fresh manila clams GF Kofta Meatballs Spiced lamb-beef meatballs baked in the hearth, served with tzatziki, pomegranate molasses and feta THIRD COURSE Labneh Fritters Yogurt cheese fritters with honey and sea salt V Honey-Walnut Baklava With cinnamon ice cream V Seasonal Sorbetto Ask your server for what today’s flavor is! GF, V+

DRINK LOCAL Persephone Pomegranate, rose water, lime and Luxe & Loaded Vodka $11

Gazpacho Chef Joe’s famous vegetable soup, chilled SECOND COURSE The Backyard Burger topped with American cheese, lettuce, tomato, caramelized onions and mayo on a toasted brioche bun Pulled Pork Burrito Pulled pork, cheddar, barbecue sauce, fries, and coleslaw. Served with a side of fries Gochujang Boneless Wings House-made sweet and spicy Korean sauce, carrots, and celery. Served with a side of ranch THIRD COURSE Raspberry Chimis Two chimis drizzled with raspberry sauce Amaretto Sundae Vanilla bean ice cream, amaretto, and dark chocolate Matcha Parfait Matcha cream, shortbread cookies and pistachios

DRINK LOCAL Tropical Margarita Warrior Blood Orange, triple sec, watermelon liqueur, sour $9

3 COURSE MENU | $22 2104 N. Pines Rd | Spokane Valley 509.290.5484 | blackpearlspokane.com 26 INLANDER RESTAURANT WEEK 2021

1242 W. Summit Pkwy.

Menu served every day, 3 pm-close

(509) 443-4410

1811 W. Broadway Ave. Menu served every day, 11 am-9 pm

(509) 822-7338

BARDENAY

Bardenay specializes in handcrafted cocktails and Northwest cuisine COEUR D’ALENE

NORTHWEST

$

33

FIRST COURSE Charcuterie Board Chef’s selection of deli cuts, artisanal cheeses, dried fruits and nuts GFA

Smoked Parsnip Hummus Plate House-smoked creamy parsnip hummus with marinated vegetables and warm pita V+ Spaghetti Squash Fritters Crispy flash-fried squash, bacon and scallions served with marinara sauce SECOND COURSE Carolina Pulled Pork Sliders Slow-braised mustard style pork, apple slaw on a toasted bun with potato salad Salsa Verde Steak Thin-sliced steak, chili verde sauce, with flour tortillas and Spanish rice Crouton Chicken Pan-seared crouton crusted chicken breast with beer cheese sauce and roasted potato wedges THIRD COURSE Dessert Selection Choose from a rotating list of desserts made by our in-house pastry chef Bardenay Lemon Creamsicle Bardenay Lemon Vodka, house sour mix and house bar cream shaken and served up with a graham cracker rim and lemon twist Chocolate Cassis Cordial Bardenay Cassis Liqueur, Godiva, house-made cold brew and house bar cream shaken and served up with a chocolate rim

DRINK LOCAL Bardenay Ginger Rum Cocktail Bardenay Ginger Rum, vanilla, triple sec and house sour mix $7

BARK, A RESCUE PUB

Dine, Drink, Adopt. Great food, fun environment & adoptable animals DOWNTOWN SPOKANE

(208) 765-1540

22

$

Chips and Dip Mix of regular and sweet potato house-made chips, served with a roasted jalapeno and artichoke dip V Blackberry Salad Blackberries, goat cheese, pecans, spring mix, tossed in an herb vinaigrette and topped with fresh basil GF, V

SECOND COURSE Baked Mac & Cheese Cold Smoke Scotch Ale beer cheese sauce with cheesy bread crumbles and bacon Carolina BBQ Burger Hand-pressed patty, cheddar cheese, Carolina barbecue, pickles, and topped with our house-made chips GFA

11027 E Sprague, Spokane Valley 509-710-3426 SmokeRidgeBBQ.com

Veggie Burger Portobello mushroom patty, hummus, goat cheese, pickled red onions, arugula GF, V THIRD COURSE Irish Death Bread Pudding Bread pudding with Irish Death Stout Caramel Sauce, served with vanilla ice cream Chocolate Peanut Butter Cheesecake Chocolate cheesecake, peanut butter cookie crust, peanut butter sauce with fruit puree (strawberry, blueberry, raspberry) V Vegan Cheesecake Delectable vegan cheesecake with a strawberry puree GF, V, V+

DRINK LOCAL Spokane ’74 Spokane’s Dry Fly Gin, huckleberry puree, lemon, and bubbly $10

RESERVATIONS RECOMMENDED

905 N. Washington St. Menu served every day, 4 pm-9 pm

(509) 418-2551

Great food, exceptional service, good times

Spokane’s East Side kitchen, tavern and hideaway

AMERICAN

COURSES

BLACK PEARL CASINO

BARNWOOD SOCIAL KITCHEN & TAVERN NORTH SPOKANE

22

$

FIRST COURSE Pretzel Bones Two house-made pretzels served with Cold Smoke Scotch Ale cheese sauce, whole grain mustard sauce and tangy honey mustard V

RESERVATIONS RECOMMENDED

1710 W. Riverstone Dr. Menu served Monday-Sunday, 5 pm-close

GASTROPUB

3

22

$

FIRST COURSE Buffalo Cauliflower Cauliflower tossed in buffalo sauce with blue cheese crumbles. Finished with green onions and served with a side of ranch or blue cheese Totchos Tater tots, cheddar jack cheese, red onion, tomato and jalapeños, smothered in a house-made beer cheese, finished with chives Steak Quesadilla Mexican-style marinated steak, fajita veggies, black beans and a four-cheese blend served with house-made guacamole and sour cream on the side SECOND COURSE Barnwood Mac & Cheese Macaroni pasta tossed in white cheddar cheese sauce and topped with bacon, green onion, and toasted breadcrumbs

Katsu Chicken Sandwich Crispy chicken, lemongrass ginger sauce, and sweet chili slaw on a toasted bun. Served with fries Buffalo Chicken Wrap Crispy chicken strips with a spicy and savory buffalo-style sauce, blue cheese crumbles, ranch dressing, romaine, tomatoes and red onion. Served with a side of fries THIRD COURSE Raspberry Chimichanga Deep-fried chimichangas filled with raspberry cheesecake, dusted with powdered sugar Cinnamon Sugar Pretzel Sticks Pretzel sticks tossed in cinnamon and sugar, drizzled with chocolate, served with a frosting dipping sauce Peach Cobbler Beignets Sweet and savory peaches cooked in caramel sauce served over Southern-style beignets, topped with powdered sugar

SPOKANE VALLEY FIRST COURSE

GASTROPUB

22

$

Grilled Caesar Salad Fire-broiled hearts of romaine finished with Caesar dressing, shredded Parmesan cheese, croutons, and lemon wedge GFA Mac “n” Cheese Bites Smoked gouda mac n cheese bites, flash fried, and finished with bacon jam, sriracha, and scallions Prawn Gazpacho Savory chilled gazpacho rimmed with poached Argentinian prawns, fresh lime and cilantro GF, V SECOND COURSE Fire-Broiled Beef Medallions Accented with caramelized onion demi-glace and white cheddar mashed potatoes GF Seafood Bowl Seared Alaskan cod, hard shell clams, Argentinian prawns, and jumbo sea scallops in a creamed seafood broth. Served with charred toast points GFA Roasted Vegetable Pappardelle Pappardelle tossed with an array of roast vegetables in an herb/white wine sauce.

Garnished with toasted walnuts, and goat cheese GFA, V THIRD COURSE Flourless Chocolate Torte With chocolate mousse and fresh berry compote GF, V Warm Apple Tart With caramel sauce, whipped cream and cheddar cheese crisp V Huckleberry Ice Cream Rolled in toasted coconut. Served with mango puree and fresh berries GF, V

DRINK LOCAL Watermelon Martini Watermelon, mint, Warrior vodka, triple sec, simple syrup $8/glass

DRINK LOCAL Warrior Press Warrior Huckleberry, huckleberry puree, club soda, 7UP, lime $8 RESERVATIONS RECOMMENDED

3027 E. Liberty Ave. Menu served every day, 11 am-9 pm

(509) 315-9855

2104 N. Pines Rd. (509) 290-5484 Menu served Sun-Thurs, 11 am-9 pm ; Fri-Sat, 11 am-10 pm

INLANDER RESTAURANT WEEK 2021 27

BOSCO PASTA & PANINI

Fresh-made pasta, panini and salads in the historic Wonder Building!

DOWNTOWN SPOKANE

ITALIAN

22

$

FIRST COURSE Artichoke Salad romaine, artichokes, farro, taggiasca olives, mint, parsley, lemon, parmesan GF Panzanella tomatoes, mozzarella, cucumber, basil, focaccia croutons, aged balsamic vinegar, olive oil Caesar Salad romaine, kale, focaccia croutons, caesar dressing, parmesan, lemon GFA You may also choose from any of the salads offered on our regular menu for this course SECOND COURSE The King rigatoni, italian sausage, tomato, marjoram, parmesan GFA

Potato Gnocchi mushrooms, basil pesto, pine nuts, pecorino Panino Classico prosciutto di parma, pickled peppers, buffalo mozzarella, basil You may also choose from any one of the pasta or panini dishes offered on our regular menu for this course THIRD COURSE Ultimate Cookie valrhona jivara chocolate, cherry, pistachio Chocolate Chip Cookie chocolate, vanilla bean Snickerdoodle cinnamon, sugar

DRINK LOCAL Brick West, Hazy IPA hazy, hoppy, juicy with aromas of tropical $6/16oz, $9 $9/24oz fruits $6

CASPER FRY Southern food, Southern hospitality and Southern comfort in South Perry SOUTH SPOKANE

AMERICAN

$

33

FIRST COURSE Heirloom Tomato Caprese Local heirloom tomatoes with Josper-grilled stone fruit, fresh basil, mascarpone cheese and Steen’s Cane Syrup GF, V Pulled Pork Rillette Smoked, braised and pulled pork confit, house-made barbecue sauce, grilled crostini Perry Street Corn Cob Josper-grilled sweet corn on the cob, roasted garlic aioli, fresh chives, Korean chili flakes, scallion GF, V

SECOND COURSE Cajun Seafood Boil Classic seafood boil of shrimp, mussels, new potatoes, corn cobette and house-made andouille sausage in a rich shrimp broth with toasted crostini GFA Grilled Pork Tenderloin Josper-grilled pork tenderloin medallions cooked over the coals, mashed yams, Espangnole sauce, charred broccolini, Granny Smith apple chips GFA Cast Iron Mushroom & Grits Cast iron-seared king oyster mushroom, turnip green pesto, roasted tomato jam, Georgia’s Mill’s Farm Red Mule Grits and cheddar cheese GF, V THIRD COURSE Buttermilk Panna Cotta Creamy buttermilk panna cotta, cornbread streusel, whipped cream, fresh berries, Steen’s Cane Syrup V Peanut Butter Pie Peanut butter cream, graham cracker crust, roasted peanuts, whipped cream, chocolate shavings V Sweet Tea Creme Brûlée Creamy sweet tea custard with a hard crack caramel top V

DRINK LOCAL Track & Field Warrior Gin, Aquavit, grapefruit, and pink peppercorn cordial $10

Open Daily | Full Bar 818 W. Sprague Ave | 476-0650 • 9602 N. Newport Hwy | 467-0292 NudoRamen.com

RESERVATIONS RECOMMENDED

835 N. Post St. (509) 606-8900 Menu served Wednesday-Sunday, 11 am-close

928 South Perry St. (509) 315-4153 Menu served Tuesday-Saturday, 4 pm-close

CHINOOK CRAFTED BY CHEF ADAM HEGSTED

COCHINITO TAQUERIA

Finer dining experience with a fun atmosphere WORLEY

STEAKHOUSE

Spokane’s original Chef driven taco shop and craft bar!

$

33

DOWNTOWN SPOKANE

MEXICAN

22

$

FIRST COURSE Braised Pancetta House-made pancetta braised and served atop a bed of greens and drizzled with port wine glaze

FIRST COURSE Chips and Guacamole Fresh house cut and fried corn tortilla chips served with house made guacamole GFA, V+

Shrimp Cocktail Three prawns char grilled and served atop a bed of greens with a spicy cocktail sauce

Elote Bowl Grilled corn, jalapeno, and shishito chile sauted with cumin and smoked paprika crema. Cotija cheese, scallion and crispy pickled onion GFA, V

Crab Cakes Two Dungeness crab cakes, pan seared and served with apple slaw and arugula aioli SECOND COURSE Grilled Salmon Grilled sockeye salmon topped with citrus butter. Served with rice pilaf and seasonal vegetables Petite Top Sirloin Seven-ounce top sirloin steak char grilled to temperature over charcoal fire. Served with smashed fried red potatoes and seasonal vegetables Bucatini Carbonara Bucatini pasta tossed with rich carbonara sauce made with house-cured pancetta bacon THIRD COURSE Peach Huckleberry Crostata Rustic free form pie. Served with vanilla ice cream Raspberry Mousse Raspberry mousse served in a white chocolate cup. Topped with whipped cream and a fresh raspberry Chocolate Decadence Rich dark chocolate flourless cake.

Topped with raspberry sauce

DRINK LOCAL Old 95 IPA Brought to you by Laughing dog brewery $5.75

Queso Fundito Creamy Asadero and sharp cheddar cheese dip with house made chorizo sausage, shishito chile, tomato salsa and tortilla chips SECOND COURSE Three Tacos Select any three tacos from our menu GFA Full Taco Meal Select any two tacos from our menu with a side of rice and your choice of beans GFA Karinas Bowl Any taco meat, beans, rice, guacamole, cotija, crema, xni pec served with chips or tortillas THIRD COURSE Horchata Panna Cotta Cinnamon spiced almond and rice milk custard, mango/chile compote, candied almonds, whipped cream GF, V Churros House made churros, tossed in cinnamon sugar with your choice of chile chocolate sauce, or cajeta caramel Fresh Fruit Bionicos Summer fruits tossed in chile/lime seasoning tossed with Mexican yogurt sauce, chamoy, house made granola and coconut GF, V

DRINK LOCAL Bellwether Cochinito Lager Our house beer, an amber lager with fresh lime built in $6 per pint

RESERVATIONS RECOMMENDED

37914 S. Nukwalqw (800) 523-2464 x7530 Menu served Wednesday, Thursday, Sunday, 4:30 pm-9 pm Friday & Saturday, 4:30 pm-10 pm

28 INLANDER RESTAURANT WEEK 2021

10 N. Post St. (509) 474-9618 Menu served Monday-Saturday, 11:30 am-close

DAS STEIN HAUS

DOWNRIVER GRILL

Spokane’s authentic German pub and eatery NORTH SPOKANE

Local. Seasonal. Fresh.

GERMAN

$

33

NORTH SPOKANE

AMERICAN

$

33

FIRST COURSE Bratwurst House-made sausage served with stone-ground and Dijon mustard on a bed of sauerkraut

FIRST COURSE DRG Signature Salad Spinach, bacon, pine nuts, shaved Parmesan, fresh basil, warm bacon vinaigrette GF

Soft Pretzel Fresh-baked pretzel stick served hot with sweet mustard and a creamy cheese sauce

Caesar Salad Romaine, lemon, garlic confit, Parmesan crisp, Caesar dressing GF

German Specialty Salad Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad SECOND COURSE Pork Cordon Bleu Pork tenderloin stuffed with prosciutto, ham and smoked Gouda, then breaded and baked. Served with spaetzle and red cabbage or sauerkraut

Green Garbanzo Bean Hummus Radish confit, feta, olive oil, grilled pita SECOND COURSE Chicken Marsala Sautéed mushrooms, Marsala cream sauce, seasonal vegetables, white cheddar au gratin potatoes

Rack of Pork Tender, juicy bone-in pork roast with peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut THIRD COURSE Apfel Strudel Thin pastry baked with apples, walnuts and raisins served hot with whipped cream and cinnamon Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

DRINK LOCAL Warrior Huckleberry Press Spokane’s own Warrior Huckleberry Vodka with 7UP and soda $5

Braised Short Ribs Goat cheese polenta, blackberry demi glace, blistered summer tomatoes, garlic sautéed seasonal vegetables, micro herbs GF Grilled Wild King Salmon Citrus and radish relish, cilantro lime jasmine rice, red curry crème fraiche, garlic sautéed seasonal vegetables GF THIRD COURSE Chocolate Almond Pot de Crème Rich almond and chocolate custard, topped with sea salt GF House Beignets Dusted in confectioner’s sugar served with bourbon caramel and seasonal jam Caramel Apple Bread Pudding With bourbon caramel and vanilla ice cream

DRINK LOCAL Warrior Slingshot Local Warrior Gin, lemon vodka, St. Germaine $11

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1812 W. Francis Ave. (509) 326-2214 Menu served every day, 4 pm-until closing

3315 W. Northwest Blvd.

(509) 323-1600 Menu served Tuesday-Sunday, 4 pm-9 pm

DURKIN’S LIQUOR BAR

EUROPA RESTAURANT & BAKERY

AMERICAN

$

10 n post spokane, wa cochinitotaqueria.com (509) 474-9618

Celebrating 40 years in downtown Spokane - fresh and delicious!

A Swank American diner with a dark and sultry basement bar DOWNTOWN SPOKANE

restaurant week

33

DOWNTOWN SPOKANE

EUROPEAN

$

33

FIRST COURSE Summer Panzanella Salad Toasted Madeleine’s croutons, fresh peaches, ripe heirloom cherry tomatoes, white balsamic vinaigrette, mint pistou, burrata V

FIRST COURSE Smoked Salmon Tortellini Fresh-made tortellini filled with house-smoked wild salmon, tossed in a lemon and butter sauce, and topped with Parmesan

Fried Stuffed Mushrooms Fresh mushrooms stuffed with spinach, house bacon, pecorino cheese, coated in rice flour, then deep fried. Served with piquillo pepper coulis GF

Caprese Salad Fresh mozzarella layered with Roma tomatoes and basil, drizzled with house-made balsamic reduction and olive oil GF, V

Watermelon Radish Salad Watermelon radish, arugula, grapefruit vinaigrette, candied pecans, crumbled feta cheese, finished with a drizzle of honey GF, V SECOND COURSE Washington Clams On Toast Washington State clams, chorizo sausage, heirloom tomatoes, sweet corn, lime butter broth, cilantro and smoked pepitas, with grilled baguette GFA

Caesar Salad Fresh romaine tossed with Caesar dressing, Parmesan cheese and house-made croutons; anchovies upon request GFA SECOND COURSE Ravioli House-made spinach and goat cheese raviolis with prosciutto, sautéed in browned butter and topped with Parmesan

Bulgogi Beef Bowl Marinated pan-seared steak, housemade kimchi fried rice, cucumber salad with spicy gochugaru dressing, and a seven-minute soy egg GF

Sirloin Sirloin steak with house-made red wine demi glace and roasted pepper risotto GF

Red Pepper Ravioli Red bell pepper pasta filled with sweet potato and mushrooms, creamy cashew pesto, toasted cashews, red bell pepper crisps, and pecorino cheese V THIRD COURSE Huckleberry Cheesecake Rich and creamy no-bake cheesecake, traditional buttery graham cracker crust, boozy local huckleberry topping V Banana Pudding Layers of fresh banana, vanilla wafers, creamy banana pudding, and fresh whipped cream V Chocolate Churro Deep-fried chocolate churros, caramel dipping sauce, creme anglaise V

Mushroom Lasagna Fresh-made lasagna layered with wild mushrooms THIRD COURSE Cheesecake Dark chocolate and raspberry cheesecake on a cookie crumble crust V Eclair Cake A light cake layered with peanut butter eclairs! V Fennel Ice Cream House-made fennel ice cream topped with a lemon blueberry polenta cake V

DRINK LOCAL Myropa Red Our custom red wine created for us by Coeur d’Alene Cellars $44 bottle

DRINK LOCAL Track & Field Warrior Gin, Aquavit, grapefruit, pink peppercorn cordial $10 RESERVATIONS RECOMMENDED

415 W. Main Ave. (509) 863-9501 Menu served Tuesday-Saturday, 4 pm-close

join us during restaurant week

choose 1 from each course for $22 per person

Course 1 Hearth Baked Pretzel Breakfast Deviled Eggs Devils on Horseback

Course 2 Cast Iron Mac N’ Cheese Breakfast Poutine Moroccan Chickpeas

Course 3 Huckleberry Cheesecake Strawberry Rhubarb Donuts Ice Cream Sandwich

RESERVATIONS RECOMMENDED

125 S. Wall St. (509) 455-4051 Menu served Tuesday- Sunday, 4 pm-9 pm

+ Drink Local Options!

INLANDER RESTAURANT WEEK 2021 29

CALLING ALL FLAVOR SEEKERS! Let’s get dipping during Restaurant Week

FAI’S NOODLE HOUSE

THE FLYING GOAT

A modern take on classic Asian food AIRWAY HEIGHTS

Neighborhood craft beer bar + casual eatery ASIAN

22

$

FIRST COURSE Fai’s Sampler Two deep-fried gyozas, two spring rolls, and barbecued pork served with hot mustard, red sauce, and sesame seeds

PIZZA

22

$

FIRST COURSE “A” Street Chips Thin-sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar V

Clam Strips Deep-fried clam strips served with Sriracha aioli

New Heritage Green Salad Arugula, fennel, pickled radish, cherry tomato, basil oil, sun-dried tomato dressing GF, V

Crispy Tofu Tempura-battered tofu bits served with plum sauce SECOND COURSE Seafood Pho Mussels, calamari, shrimp, house-made rich broth, thin rice noodles, green onions, sesame oil

Audubon Caesar Salad Romaine, fresh-baked croutons, Caesar dressing with roasted lemon GFA, V SECOND COURSE Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil GFA

Sweet and Sour Pork Tempura pork, tangy sweet and sour sauce, pineapple, sesame seeds served with your choice of steamed or fried rice

Sheridan Pizza Roasted garlic cream, house cheese blend, feta, Moroccan flank steak, smoked shallot, roasted carrot, citrus herb yogurt drizzle, piquanté peppers GFA

Vegetarian Pad Thai Rice noodles stir fried with bean sprouts, green and yellow onions, carrots, corn, bamboo shoots, cabbage, water chestnut, egg, pad Thai sauce and topped with peanuts, lime, and cilantro THIRD COURSE Deep Fried Ice Cream Topped with berry sauce

Heroy Pizza Olive oil, ricotta, smoked prosciutto, heirloom tomato, shallot jam, basil pesto, pecorino GFA THIRD COURSE Butterscotch Panna Cotta Panna cotta served with chocolate chips cookie crumbles and butterscotch sauce

Grilled Pineapple Topped with caramel and toasted coconut Banana Spring Roll Served with caramel sauce

DRINK LOCAL On the Fly Huckleberry Lemonade Dry Fly Vodka, real huckleberry syrup, house-made lemonade $6

100 N. Hayford Rd. Menu served every day, 11 am-Close

(509) 481-6602

FLATSTICK PUB

Local craft beer, mini golf, brick oven pizzas, and so much more!

DOWNTOWN SPOKANE

See our listing for full menu options

NORTH SPOKANE

PIZZA

22

$

Crater Lake Root Beer Float Crater Lake Root Beer served with ice cream GF Brownie with Ice Cream House-made brownie served with ice cream and chocolate sauce

DRINK LOCAL Yaya Fluffy Puffy Sunshine IPA New England (Hazy) India Pale Ale $6.75 pint

3318 W. Northwest Blvd.

(509) 327-8277 Menu served Monday-Sunday, 11 am-10 pm

GILDED UNICORN

Modern American classics with craft cocktails DOWNTOWN SPOKANE

AMERICAN

$

33

FIRST COURSE FLATSTICK CAESAR CAESAR chopped romaine, crouton, pecorino, caesar dressing GFA, V

FIRST COURSE Pea Salad Sweet peas, white cheddar, bacon, mayo, sunflower GF

ITALIANO SALAD chopped romaine, chopped artichoke, chickpea, black olive, provolone, oregano dressing GF, V

Brick Oven Chili Ground pork and beef, beans, lentils, spices GF

GARLIC FRIES garlic puree, pecorino, parsley, salt GF, V SECOND COURSE CHIP AND RUN PIZZA PIZZA 10-inch pie with tomato sauce, salami, red onion, pickled pepper, mozzarella GFA

Devils on Horseback Bacon-wrapped dates with almond SECOND COURSE Portobello Cubano Marinated sliced portobellos, shredded oyster mushrooms, bacon carrots, blackberry mustard, pickle, vegan Swiss cheese, focaccia V+

BOGEY PIZZA 10-inch pie with tomato sauce, sausage, pepperoni, mushroom, black olive, mozzarella GFA BIRDIE beer-battered chicken tenders, fries, dipping sauce THIRD COURSE ICE CREAM vanilla, chocolate, rotating seasonal GF, V MULLIGAN MULE warrior vodka, rachel’s ginger beer, lime juice BIRDIE JUICE dry fly gin, orange, pineapple, grapefruit

DRINK LOCAL YAYA FLUFFY PUFFY SUNSHINE new england ipa featuring citra and el dorado hops, 6.5% abv $7 pint

DELIVERED TO YO U R IN BOX

Unicorn Mac n’ Cheese Twirling macaroni, Gouda, aged white cheddar baked until golden V Tater Tot Casserole Braised brisket, wild mushroom cream sauce, baked with tots, aged cheddar and gronions THIRD COURSE Frozen Peanut Butter Pie Frozen peanut butter mousse, chocolate crust, fudge, sea salt and whipped cream Key Lime Pie Whipped cream and candied limes Dessert Cocktail (21+ only) Warrior Huckleberry Cream on the Rocks. Get one, you know you want to...

DRINK LOCAL Dry Fly Manhattan A classic with a local twist $11

Food news you can use EVERY THURSDAY Sign up now at Inlander.com/newsletters 30 INLANDER RESTAURANT WEEK 2021

618 W. Main Ave. (509) 368-9477 Menu served Monday-Sunday, 4 pm-close

110 South N. Monroe St. Menu served every day, 4 pm-close

(509) 309-3698

HERITAGE BAR & KITCHEN Elevated American pub food featuring family recipes DOWNTOWN SPOKANE

AMERICAN

HONEY EATERY AND SOCIAL CLUB

22

$

Modern comfort foods and craft cocktails COEUR D’ALENE

AMERICAN

22

$

FIRST COURSE Vegetarian Dr. Pepper Chili Our house made Dr. Pepper Chili tweaked for our vegetarian friends. Made with ground impossible burger, just the right amount of heat and topped with vegan Frito style chips V, V+

FIRST COURSE Hearth Baked Pretzel Doughlicious pretzel served with pimento cheese dip V

Cucumber and Red Onion Salad A light salad with quick pickled red onions, cucumbers and cherry tomatoes. Topped with crumbled feta V

Devils on Horseback Bacon-wrapped dates with blue cheese, almonds and maple GF SECOND COURSE Cast Iron Mac n’ Cheese Four cheeses, cream and noodles tossed together and baked golden in the hearth oven with a cheese-biscuit topping V

Bacon Jam Loaded Potato Skins Delicious potato skins loaded with cheese, green onion and our house-made bacon jam GF SECOND COURSE Nashville Hot Chicken Sandwich Hand-breaded chicken breast coated with our own Nashville hot spice blend. Topped with mayo, lettuce, tomato, pickle and onion on a brioche bun Portobello Mushroom Cheesesteak Roasted portobello mushrooms piled high with onions, peppers and melted vegan American cheese on a toasted ciabatta bun V, V+ Built Different Bagel Burger We’re stacking our local beef smash patty with American cheese, our house-made hash brown patty, crispy bacon, a fried egg, grilled onion, lettuce, tomato, pickle and chive cream cheese on an everything bagel. You’re welcome, Mike!

THIRD COURSE Local Tap Beer Your choice of one of our local beers on tap V, V+ Sweet Waffle Sticks Sticky and sweet fresh-made waffle sticks with a cream cheese icing for dipping V

Breakfast Deviled Eggs Maple-whipped yolks, candied bacon, toast, fried potato and smoky maple GFA

Breakfast Poutine Crispy Idaho fries topped with country sausage gravy, five cheeses, candied bacon and green onions and two sunny eggs Moroccan Chickpeas Hearth-cooked chickpeas with Moroccan spices, olives, raisins, cilantro, chiles topped with poached eggs and served with olive oil-toasted grain bread GFA

THIRD COURSE Huckleberry Cheesecake Huckleberry compote, lemon glaze, orange segments and mint V Strawberry Rhubarb Donuts Warm donuts with powdered sugar, lemon curd and cream cheese frosting V Ice Cream Sandwich A scoop of caramel ice cream between two double chocolate cookies and then rolled in cocoa pebbles

Mountain Berry Milkshake Premium local vanilla ice cream blended with our mountain berry reduction V DRINK LOCAL Dry Fly Old Fashioned House-made with Dry Fly’s award winning bourbon $10

DRINK LOCAL 1934 Cosmo Dry Fly Gin, orange liqueur, lemon and raspberry $10

122 S. Monroe St. (509) 863-9235 Menu served Monday-Saturday, 4 pm-9 pm

317 Sherman Ave. Menu served every day, 3 pm-close

HUNT

IRON GOAT BREWERY

Elevated campfire cooking

Relaxed atmosphere, kid-friendly gastrobrewery

DOWNTOWN SPOKANE

AMERICAN

$

33

FIRST COURSE Duck Liver Pate Apple + Sweet Pickles + Bread and Butter Pork Shoulder Crostini Goat Cream + Blueberry

Squash Steak Lentils + Watermelon Radish + Pickled Peach GF, V+

SECOND COURSE Peach Salad Goat Cheese + Hazelnut + Peach Balsamic Reduction GF Leafy Greens Gorgonzola + Preserved Cherry + Pistachio GF Grilled Beets Pickled Blackberry + Preserved Lemon + Creme Fraiche GF THIRD COURSE Porchetta Heirloom Carrots + Peach Relish GF Confit Duck Leg Sweet Potato + Pickled Fennel GF Airline Chicken Breast Charred Broccolini + Citrus Kosho + Beurre Blanc GF

DRINK LOCAL Rhubarb Scofflaw Warrior Rye Whiskey + Dry Vermouth + Rhubarb + Lemon $11

DOWNTOWN SPOKANE

(208) 930-1514

AMERICAN

LOCALLY OWNED

& OPERATED

a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times. lity & delicious food Come in and enjoy our Irish Hospita

719 N MONROE ST. • SPOKANE •

509

326-7251

22

$

FIRST COURSE Beet Salad Honey stripe and golden beets, blackberry apricot sour gastrique, citrus micro green salad, cayenne-candied hazelnuts, blackberries, ricotta V Carrot Blood Orange Ginger Soup Carrot blood orange ginger soup topped with Thai basil pistou V+ Bacon Jam Bruschetta Toasted baguette with bacon jam, buttermilk blue cheese, fried leek nest, chives SECOND COURSE Smoked Chicken Wild Mushroom Risotto Smoked chicken, wild mushroom blend, aged Gouda, fresh rosemary Crab Cakes Maryland style snow crab cakes, daikon and micro green citrus salad, cajun remoulade, chives The Vegan Burger Mushroom beet quinoa patty, smoked scape aquafaba aioli, fresh radish, spicy dill pickles, citrus radicchio greens, whole wheat bun V+ THIRD COURSE Peach Cobbler Ice Cream Sandwich House-made peach ice cream between oatmeal cookies drizzled with Iron Goat Goatmeal Stout caramel sauce Blueberry Meyer Lemon Bar Meyer lemon bar with fresh blueberry sauce V+ Rainier Cherry Panna Cotta Creamy Rainier Cherry Panna Cotta served with Cherry compote and mint whipped cream

DRINK LOCAL Wallonian Farmhouse Ale Apple, lemon and fresh cut wheat notes $6 pint

HOURS: TUE-THU 4-10P DRINKS ‘TIL 11 • FRI-SAT 4-11P DRINKS ‘TIL 12 RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

225 W. Riverside Ave. (509) 919-3748 Menu served Tuesday-Saturday, 4 pm-9 pm

1302 W. 2nd Ave Menu served Monday-Sunday, 4 pm-9 pm

(509) 474-0722

415 W. MAIN AVE • SPOKANE, WA DURKINSLIQUORBAR.COM • 509.863.9501

INLANDER RESTAURANT WEEK 2021 31

Local Craft Beer.

Hand Tossed Pizza.

Old School Fun.

LEFTBANK WINE BAR Wine bar with craft food

DOWNTOWN SPOKANE

ECLECTIC

MAC DADDY’S $

33

FIRST COURSE Arugula Salad Arugula, pickled red onions, toasted almonds, goat cheese, and strawberry vinaigrette V Shrimp Cakes Forget crab! Chef Shaun uses shrimp, two different aiolis and his signature love Blueschetta Bread toasted with our signature infused olive oil, topped with melted blue cheese and local honey SECOND COURSE Caribbean Rubbed Duck Tender duck served with a blood orange beurre blanc and a pickled pepper squash hash Jumbalaya True Creole jumbalaya served with jasmine rice Meatballs Meatballs with roasted red peppers and Yukon potatoes THIRD COURSE Deconstructed Caribbean Rum Mud Pie Hennessy Fosters Pound Cake Cannoli with Amaro and Aperol Filling

DRINK LOCAL Barili Cellars Oakes Chardonnay $13 glass

Family-friendly restaurant that specializes in gourmet mac & cheese NORTH SPOKANE

FIRST COURSE Deep-Fried Bacon Mac and Cheese Balls Bacon mac and cheese breaded and deep fried to perfection, smothered in our bacon cheddar sauce and served with chipotle for dipping

Bacon-Wrapped Jalapeño Poppers Freshly chopped jalapeños stuffed with cream cheese and wrapped in jalapeño bacon, deep fried to perfection Caesar Salad Fresh romaine tossed with Parmesan, croutons and Caesar dressing V SECOND COURSE Lobster Mac and Cheese Mac and cheese grilled with buttery lobster, Gruyere and Asiago cheeses Smoked Brisket Mac and Cheese Bacon mac and cheese grilled with smoked brisket, smoked Gouda and barbecue sauce Flamin’ Hot Cheetos Mac and Cheese Bacon mac and cheese grilled with jalapeños, Sriracha, and Flamin’ Hot Cheetos THIRD COURSE Strawberry Shortcake Bites Mini shortcakes topped with strawberries and whipped cream

Chocolate Mousse Our delicious house-made mousse served with fresh strawberry slices and topped with whipped cream

DRINK LOCAL One Tree Lemon Basil Cider Delicious lemon-flavored cider with a hint of basil $6

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

108 N. Washington St. (509) 315-8623 Menu served Tuesday-Saturday, 4 pm-10 pm

10115 N. Newport Hwy. Menu served daily, 4 pm-10 pm

MACKENZIE RIVER PIZZA, GRILL & PUB

MAMMA MIA’S ITALIAN RESTAURANT

Incredible array of delectable dishes, always flavorful and fresh SOUTH SPOKANE

AMERICAN

22

$

FIRST COURSE Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing

Small Caesar Salad Romaine, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request Small Bowl of Soup Little bowl of any of our soup offerings SECOND COURSE Buffalo Mack n’ Cheese Fajita chicken, bleu cheese crumbles, spicy Buffalo sauce, breadcrumbs and penne in a classic cheese sauce Ol’ Prospector Half-pound all-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked Gouda. Served on a brioche bun Fish & Chips Deep-fried sweet-and-spicy breaded fresh cod.

Served with fries, house coleslaw and tartar sauce THIRD COURSE Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce Kentucky Toast Deep-fried Southern butter pound cake served with Kentucky bourbon caramel sauce and vanilla ice cream, dusted with smoked sea salt flakes

DRINK LOCAL Gilligan’s Island Dry Fly Vodka, Peach Schnapps, OJ and cranberry juice $9

32 INLANDER RESTAURANT WEEK 2021

22

$

Raspberry Cheesecake New York cheesecake topped with a fresh raspberry glaze and whipped cream

3 Course Menu $ 22

www.flatstickpub.com | 509.368.9477 618 W. Main Ave | Spokane

AMERICAN

(509) 474-1336

We bring the true Southern Italian dining experience to Spokane NORTH SPOKANE

ITALIAN

22

$

FIRST COURSE Tomato & Cucumber Salad Fresh tomato, cucumber and onion marinated in Mamma Mia’s house-made Italian vinaigrette GF, V, V+

House Salad Romaine lettuce, olives, shredded carrots and fresh Asiago cheese. Served with Mamma Mia’s house-made creamy Italian dressing GF, V Minestrone Soup Homemade soup with carrots, tomatoes, green beans, potatoes, celery, acini di pepe pasta and Mamma Mia’s house-made meatballs SECOND COURSE Rigatoni Alla Vodka Rigatoni covered in Mamma Mia’s vodka sauce made with tomato, basil, Parmesan cheese, heavy cream and prosciutto Butternut Squash Ravioli Handmade pasta sheets stuffed with roasted butternut squash, ricotta cheese and brown sugar, tossed in a warm butter and basil sauce V Chicken Pesto Caprese Sandwich Grilled chicken breast, fresh tomato, basil and mozzarella cheese served on ciabatta bread with a creamy pesto mayo THIRD COURSE Tiramisu Italian classic made with layers of sponge, espresso, mascarpone cheese and coffee liqueur dusted with cocoa powder V Lemon Cheesecake Buttery lemon crust filled with creamy lemon cream cheese filling topped with whipped cream V Gelato Creamy frozen classic Italian dessert GF, V

DRINK LOCAL Barili’s Backdoor Reserve Red wine blend on tap that is exclusive to Mamma Mia’s $7 glass RESERVATIONS RECOMMENDED

2910 E. 57th Ave. (509) 315-9466 Menu served Monday-Sunday, 11 am-close

420 W. Francis Ave. Menu served Monday-Sunday, 4 pm-close

(509) 467-7786

THE MELTING POT

A unique, interactive dining experience created by fondue!

DOWNTOWN SPOKANE

EUROPEAN

NUDO RAMEN HOUSE $

FIRST COURSE Loaded Baked Potato Cheddar Cheese Fondue Aged cheddar, Emmenthaler, vegetable broth, green goddess, garlic and wine seasoning, potatoes, bacon, scallions GFA

33

Buffalo Wisconsin Trio Cheese Fondue Fontina, butterkäse, Gorgonzola, white wine, sherry, scallions, buffalo sauce GFA Spinach Artichoke Cheese Fondue Butterkäse, fontina, Parmesan, spinach, artichoke hearts, garlic GFA Ask your server for vegan options

SECOND COURSE Strawberry Caprese Salad Mixed greens, fresh mozzarella, tomatoes, white balsamic glaze, honey roasted almonds GF California Salad Mixed greens, candied pecans, Gorgonzola, tomatoes, raspberry walnut vinaigrette GF Caesar Salad Romaine, Parmesan, croutons, Caesar dressing, Parmesan-dusted pine nuts GFA Ask your server for vegan options

THIRD COURSE The Meat Lover’s Fondue Filet mignon, herb-crusted chicken, spicy Thai teriyaki sirloin, andouille sausage GFA

ASIAN

22

$

FIRST COURSE Gyoza Four pieces of pork or veggie dumpling, served steamed or pan-fried with black vinegar

Takoyaki Four pieces Japanese octopus pancake balls served with sweet eel sauce and spicy mayo sauce Edamame Steamed and lightly salted soybeans GF, V+ SECOND COURSE Vegetable Ramen Fresh kale ramen noodles served with bok choy, corn, broccoli, carrots, mushrooms, green onions, cilantro, and sesame oil in a soy-miso soup GFA, V+ Tonkotsu Fresh ramen noodles, BBQ pork, boiled egg, corn, inari, nori (seaweed), fish cake, bean sprouts and green onions in a pork bone broth that has been cooked down for hours Chicken Katsu Breaded and fried chicken, served with edamame and a side of rice and tonkatsu sauce THIRD COURSE Mochi Ice Cream Choice of two: vanilla, chocolate, mango, strawberry, green tea, red bean GF Crepe Cake Thin layers of crepe sandwich layered between sweet cream and topped with whipped cream and a cherry Fruit Dafuku Rice cake with fruit-flavored bean paste.

The Coastal Fondue Spicy Cajun tuna, shrimp, Atlantic salmon, chef-selected ravioli GFA The Vegetarian Fondue Veggie potstickers, vegan polpettes, zucchini, wild mushroom sacchetti, asparagus GFA Ask your server for vegan options

DRINK LOCAL Huckleberry Lemon Drop Warrior Huckleberry & Citrus Vodka, huckleberry puree, sour $10 RESERVATIONS RECOMMENDED

707 W. Main Ave.

Serving the best ramen in town

(509) 926-8000

Menu served Mon-Thu 4 pm-9 pm, Fri-Sat 12 pm-10 pm, Sun 12 pm-9 pm

Choice of two: mango, peach, pineapple GF, V

DRINK LOCAL Iron Goat Brewing Co. Minihaha NW Hazy IPA $5

PROUD PARTICIPANT OF

Downtown Spokane 818 W. Sprague Ave. (509) 290-5763 Menu served Monday-Sunday, 11 am-close North Spokane 9602 N. Newport Hwy. (509) 467-0292 Menu served Monday-Sunday, 11 am-close

MUSTARD SEED Flavors of the PNW blended with cooking styles from the Far East NORTH SPOKANE

ASIAN

$

FIRST COURSE Fresh Green Beans Spicy green beans sautéed in a soy sauce glaze with chopped garlic and chili paste GF, V

33

HOW TO CARE while eating out

Chinese Chicken Lettuce Cups Seasoned chicken, mushrooms and water chestnuts served with crisp lettuce cups. Eat these like a taco! GF Dynamite Shrimp Lightly battered shrimp tossed in an amazing East meets West triple chili aioli sauce SECOND COURSE Chicken Osaka Chicken sautéed in a light ginger sauce and garnished with fresh lemon. Served with a side of our Osaka (tangy mustard) sauce GFA Singapore Beef Beef tenderloin sizzled in our Singapore butter, a lemon pepper butter and our ginger sauce with mushrooms, onions and bell peppers Shrimp Phad Thai Shrimp served with rice noodles sautéed with egg in a savory tamarind sauce, topped with fresh green onions, cilantro, peanuts, carrots, bean sprouts and a lime wedge GF THIRD COURSE White Chocolate Huckleberry Cheesecake Creamy cheesecake drizzled with locally made huckleberry sauce

DINNER MON-FRI 3PM-CLOSE SAT 4PM-CLOSE

CARRY LOADED UNEXPECTED 20s

The most fun you’ll ever have with a twenty dollar bill! Go to big-table.com and request Unexpected 20 envelopes. Fill them with $20 bills, and watch for opportunities to give them to restaurant workers as a gift, not a tip.

INLANDER RESTAURANT WEEK 1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM

Bringing the New Orleans experience to Spokane with authentic Cajun/ Creole food combining elements of French and Spanish cuisine.

Peanut Butter Chocolate Cake Layered chocolate cake, with a peanut butter cream filling, topped with peanut butter cups Red Velvet Cake Layered red velvet cake served with Ghirardelli chocolate sauce

DRINK LOCAL Japanese Old Fashioned Classic cocktail made with Dry Fly Whiskey $12

WE SERVE HOPE. Northtown Mall, 4750 N. Division St. (509) 483-1500 Menu served Monday - Sunday, 4 pm-close

big-table.com

vieuxcarrespokane.com (509) 495-1400 1403 W Broadway Spokane INLANDER RESTAURANT WEEK 2021 33

PROHIBITION GASTROPUB Locally owned gastropub focused on creating positive guest experiences NORTH SPOKANE

CRAFT COCKTAILS

SOUTHERN INSPIRED

HOURS: TUE - THU 4-8PM • FRI - SAT 4-9PM 928 SOUTH PERRY • 315-4153 FULL MENU AT CASPERFRY.COM

GASTROPUB

$

33

Family friendly dining with something for everyone WORLEY

AMERICAN

22

$

FIRST COURSE Bacon-Wrapped Jalapeño Poppers Garden fresh Jalapeños stuffed with cream cheese, garlic, and a three-cheese blend, wrapped in candied bacon, and served with huckleberry jam GF

FIRST COURSE Queso Dip Creamy white queso sauce cooked with chilies and garnished with fresh Pico de Gallo. Served with warm tortilla chips

French Onion Soup Slow-cooked caramelized onions in a rich beef broth, topped with crouton and a three-cheese blend. The ultimate cheese pull!

Poutine Crispy golden fries and cheese curds smothered in brown gravy and topped with bacon. Served with sweet hot ketchup

Wedge salad Romaine heart with cherry tomatoes, red onion, blue cheese crumbles, candied bacon and house-made blue cheese dressing GF SECOND COURSE Bootlegger Burger Coffee-infused beef served on a brioche bun with candied bacon, blue cheese, jalapeños, crispy onion straws, house barbecue, and jalapeño aioli. Served with house-made hand-cut fries GFA

Chicken Quesadillas Flour tortillas loaded with smoked mozzarella, cheddar and pepper Jack cheese, caramelized onion, and Pico de Gallo SECOND COURSE Southwest Wrap Seasoned steak with charred corn, black beans, red onions, pepper Jack cheese, tortilla strips and mixed greens. Tossed in our Southwest avocado ranch and rolled in a warm tortilla

Bleu Cheese Lasagna A house favorite filled with chicken, creamy garlic sauce, blue cheese and Parmesan. Served with sourdough bread

Smoke House Burger Fresh ground brisket burger, seasoned and grilled. Topped with barbecue sauce, house-smoked brisket, apple wood bacon, cheddar cheese and fried onions

Salmon Fish and Chips Wild sockeye salmon dipped in beer batter and fried. Served with hand-cut fries and remoulade THIRD COURSE Margarita Pie Graham cracker crust filled with sweet cream, Key lime juice, and tequila topped with whipped cream and black sea salt V

Chivito Sandwich Thin sliced sirloin steak topped with a fried egg, smoked mozzarella, ham, shredded lettuce, tomato and brown butter mayo on a focaccia roll THIRD COURSE Lemon Raspberry Cake White cake with lemon and raspberry filling. Covered with white chocolate

Creme Brûlée Custard with brûléed sugar topped with strawberry purée and lemon curd GF, V

Peanut Butter Cake Chocolate cake with peanut butter filling and covered in dark chocolate with a diced nut topping

Flourless Chocolate Cake Rich decadent chocolate cake with raspberry purée and whipped cream, sprinkled with espresso powder GF, V

Mocha Cake Chocolate cake with mocha almond filling and covered in dark chocolate

DRINK LOCAL Montana Mambo Warrior Vanilla Vodka, huckleberry purée, sour mix and Sprite $10

DRINK LOCAL Old 95 IPA Brought to you by Laughing Dog Brewery $5.75

RE

1914 N. Monroe St. (509) 474-9040 Menu served Tuesday-Sunday, 4 pm-close

37914 S. Nukwalqw (208) 769-2600 x7540 Menu served every day, 11 am-10 pm

REMEDY KITCHEN & TAVERN

REPUBLIC KITCHEN AND TAPHOUSE

South Hill hangout with elevated pub fare and craft cocktails SOUTH SPOKANE

GASTROPUB

$

33

FIRST COURSE Wings Half order of wood-fired wings served with a bourbon hickory peach sauce Duck Carnitas Tacos Two tacos with duck, fire roasted tomato salsa, Sriracha crema, and fresh cilantro

Smoked Burrata House smoked burrata with lavender honey, confit garlic, and toast points SECOND COURSE Chili Verde Fire-roasted pork shoulder simmered with tomatillos, poblano and Anaheim peppers, onions, garlic, and cilantro. Served with Spanish rice and corn tortillas Duck Bacon Carbonara House-smoked duck bacon, spaghetti, egg yolk sauce, black pepper, Parmesan cheese, and shaved cured duck egg Mongolian Beef & Broccoli Crispy pan-fried beef strips with red onions, water chestnuts and a garlic hoisin glaze. Served with fire-roasted broccoli, white rice and chili aioli THIRD COURSE Brookie Cookie and brownie love child with a marshmallow cream center and topped with a chocolate drizzle. Served a la mode Tres Leches Cake Velvety sponge cake soaked in three kinds of milk, topped with cream cheese frosting and seasonal berries Peach Panna Cotta Rich and creamy panna cotta with a peach gelee and fresh mint leaves

DRINK LOCAL Grey Warrior Warrior Bourbon, Earl Grey, honey simple syrup, bitters $9

3809 S. Grand Blvd.

Menu served every day, 11 am-9 pm

34 INLANDER RESTAURANT WEEK 2021

RED TAIL BAR & GRILL

(509) 443-3730

Sharing the craft foods and local brews we love!

POST FALLS

GASTROPUB

22

$

FIRST COURSE Popcorn Cauliflower Crispy fried cauliflower tossed in local hot sauce served with pickled carrots, then topped with blue cheese and fresh cilantro GF, V Belly Snacks Cured and slow-cooked pork belly, crisp fried and tossed in maple powdered sugar. Served with chili aioli and pickled ginger GF

Repub Fries Crispy fries tossed with our BBQ spice and topped with red pepper sauce, garlic aioli, garlic confit, cilantro and blue cheese GF, V SECOND COURSE Crispy Cauliflower Tacos (2) Sweet chili glazed and topped with cilantro slaw, pickled onions, garlic aioli and togarashi.

Served on warm corn/flour blend tortillas V Twice Fried Chicken Sandwich Extra crispy double-fried chicken on a brioche bun in your choice of two styles: Southern: Beer mustard, creamy garlic, house-made pickle, slaw.

Korean: Tossed in Korean honey butter and topped with kimchi, pickled jalapeño, garlic aioli Bacon Monte Cristo Battered and pan-fried grilled cheese and Applewood bacon sandwich on sourdough with Dijon and raspberry jam THIRD COURSE Fresh Donuts House-fried seasonal donuts Republic Brownie Served warm with salted caramel ice cream and house fudge sauce Caramel Root beer Float Caramel ice cream dropped into a frosty glass of root beer

DRINK LOCAL Laughing Dog Amber From one of the greatest breweries this side of the world $6

120 E. 4th St. Menu served every day, 11 am-close

(208) 457-3610

REPUBLIC PI

Wood-fired artisan pizza restaurant and craft beer bar SOUTH SPOKANE

PIZZA

RUINS

22

$

Chef-driven, local eatery with quarterly menus based on global themes NORTH SPOKANE

EUROPEAN

$

33

FIRST COURSE Pi Bites Baked and crisp-fried pi dough, sea salt, Perry Street beer cheese sauce, green onion V

FIRST COURSE Heirloom Tomato Salad Heirloom tomatoes, extra virgin olive oil, sherry vinegar, sea salt, baguette V

Qualchan Caesar Romaine, shaved Parmesan, Caesar dressing with herbed flatbread GFA

Fig & Goat Cheese Bocadillo Sherry-marinated figs, chèvre, basil, lavender honey on a roll V

Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, Gorgonzola, pepperoncini, white balsamic vinaigrette GF, V SECOND COURSE The District Pizza Rossa sauce, smoked-fresh mozzarella, soppressata, cremini mushrooms, basil GFA

Stuffed Piquillo Peppers Roasted Piquillo peppers stuffed with oxtail ragu, deep fried and served with tomato cream SECOND COURSE Chicken Chilindron Pan-seared bone-in chicken breast with tomato-pepper stew and patatas bravas

Fairview Pizza Garlic cream sauce, house cheese blend, house-cured ham, pear, Gorgonzola, white balsamic reduction GFA

30th Off Grand Pizza Rossa sauce, house cheese blend, Italian sausage, pepperoni, house-cured ham GFA THIRD COURSE Guinness Pudding Salted toffee crunch, house whipped cream V Cheesecake Espresso with chocolate-covered espresso beans and cocoa nibs GF, V Dumpling Fried puff pastry, rotating fruit selection, vanilla ice cream V

DRINK LOCAL Perry Street IPA Hop forward IPA from Perry Street Brewing $6.50

611 E. 30th Ave. Menu served Monday-Sunday, 4 pm-close

(509) 863-9196

SCRATCH RESTAURANT/RAIN LOUNGE Creatively composing fresh, organic and delicious local ingredients DOWNTOWN SPOKANE

BISTRO

$

33

Sukalki Stewed beef with onion, carrot, potato, peppers, peas, garlic and smoky pepper broth, served with bread and butter Cauliflower Refrito Fried cauliflower, paprika refrito, fried shallot, hazelnut romesco V THIRD COURSE Basque Burnt Cheesecake Cheesecake with caramelized edges, local cherry compote V Walnut Cream Pudding Walnut custard, spices, lavender blueberries V Cheese Plate A selection of Basque, Spanish and French cheeses, fig jam, house-mixed nuts, bread and butter V

DRINK LOCAL Hidden Mother Brewery Rotator As your server about seasonal options $6 pint

825 N. Monroe St. (509) 443-5606 Menu served Monday-Sunday, 5 pm-10 pm

SHAWN O’DONNELL’S AMERICAN GRILL AND IRISH PUB Traditional Irish grub and American favorites DOWNTOWN SPOKANE

IRISH

22

$

FIRST COURSE Signature Salad Baby spinach, bacon, brie, pears, candied walnuts, tossed in a pomegranate vinaigrette GF

FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved Parmesan, house-made croutons

Caesar Salad Chopped hearts of romaine, toasted pecans, croutons, Parmesan crisp, tossed in anchovy Caesar dressing

Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato

GF

Watermelon Salad Fresh seedless watermelon, pickled shaved red onions, jicama, feta, cilantro, lime vinaigrette GF SECOND COURSE Halibut Pan-seared halibut topped with fresh strawberry and peach salsa (fruit fresh from green bluff), served with lime risotto, seasonal fresh vegetables Beef Tenderloin Filet of tenderloin with wild mushroom demi glace, served with Parmesan risotto, seasonal fresh vegetables Chicken Marsala Fresh pappardelle pasta, creamy Marsala wine sauce, wild mushroom mix, charbroiled chicken breast THIRD COURSE Cherry Ice Cream Green Bluff cherries, cream cheese, cheesecake ice cream Chocolate Decadence Flourless, dense, rich chocolate cake, with Chantilly cream El’s Apple Pie Fresh apple pie made with love (and the best ingredients) served warm with Chantilly cream

DRINK LOCAL Huckleberry Creamsicle Dry Fly Huckleberry Vodka, huckleberry puree, simple, cream $10

Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried SECOND COURSE Corned Beef and Cabbage Our signature dish! Slow-cooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish Irish Whiskey Mac and Cheese Cavatappi noodles tossed in an Irish Whiskey cream sauce with Dubliner cheese, O’Donnell’s Famous Corned Beef, and red onion, then topped with toasted breadcrumbs Fish and Chips Two pieces of wild-caught and sustainable cod, hand-breaded using a crispy panko and seasonings.

Comes with french fries and made-from-scratch tartar sauce THIRD COURSE Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and raisins Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie Danny Boy’s Chocolate Brownie Made-from-scratch brownie, topped with candied pecans and Andes mint crumbles

DRINK LOCAL Natural 20 Brewing 20-ounce Imperial Pint $6.50

EAT. Stay. play.

Come for the

food,

stay for the

fun!

In the Spokane region you’ll find an abundance of elegant hotels in prime locations that allow for easy access to restaurants, shopping and entertainment.

Book your getaway today!

Visitspokane.com/Hotels/

RESERVATIONS RECOMMENDED

1007 W. 1st Ave. (509) 456-5656 Menu served Monday-Saturday, 4 pm-close

719 N. Monroe St. Menu served every day, 11 am-close

(509) 326-7251

INLANDER RESTAURANT WEEK 2021 35

SMOKERIDGE BBQ

Serving great smoked meats and house-made sides in a historic train!

SPOKANE VALLEY

BARBECUE

22

$

SOUTH PERRY LANTERN American restaurant and bar nestled in the South Perry district SOUTH SPOKANE

AMERICAN

$

33

FIRST COURSE Dill Pickle Dip Loaded with chopped pickles and seasoned just right. Served with pretzel chips

FIRST COURSE Philly Egg Roll Shaved beef, caramelized onions and peppers, American cheese

Smoked Deviled Eggs Two cold smoked egg halves, deviled and served with pickled red cabbage and onion slaw

Smoked Oysters Mesquite smoked oysters, tomato mignonette

BBQ Dip Spicy and sweet, so unique. Served with Kettle chips SECOND COURSE Pulled Pork Tacos Three corn tortillas filled with smoked pulled pork, cilantro lime slaw and a slice of jalapeño, served with our seasoned black beans and house-made salsa

Caesar Salad Parmesan, sourdough croutons, classic Caesar dressing SECOND COURSE Duck Dip Our play on the French Dip. Roasted duck breast, smoked Gouda, duckarrones, au jus GFA

German Sausage Sandwich Sliced house-made German sausage served on toasted Texas toast bread and a choice of slaw

Tropical Tuna Sesame seed ahi tuna, chilled springtime quinoa salad, pineapple salsa

Smoked Chicken Bowl You choose the side, we fill the bowl and top it with smoked chicken and a slice of toasted Texas toast bread THIRD COURSE Bread Pudding Traditional moist bread pudding made with brown sugar and vanilla, served with a creamy lemon topping New York Cheesecake Creamy and full of flavor, topped with a raspberry lemon topping Chocolate Cake Chocolate cake with a light chocolate mousse filling and a fudgy icing

DRINK LOCAL House-Made Sangria Arbor Crest red blend, fruit liqueurs and brandy $8 glass

Vegan Curry Jasmine rice, roasted cauliflower and romanesco GF, V, V+ THIRD COURSE Cookies and Ice Cream Fresh-baked cookies with housemade ice cream Glass of Barili Red 70% malbec, 15% cabernet sauvignon, 10% merlot, 5% syrah GF, V, V+ Draft Pour Selection from one of our 14 constantly rotating taps GFA, V, V+

DRINK LOCAL Dry Fly Triticale Old Fashioned Your classic old fashioned with a twist $12

RESERVATIONS RECOMMENDED

11027 E. Sprague Ave. (509) 710-3426 Menu served Tue & Wed 4 pm-8 pm Thu, Fri & Sat 11 am-8 pm

1004 S. Perry St. (509) 473-9098 Menu served Monday-Sunday, 11 am-9 pm

STELLA’S

TAVOLÀTA

Super cool restaurant DOWNTOWN SPOKANE

ECLECTIC

$

FIRST COURSE Heirloom Tomato Heirloom tomato + grilled iceberg + serrano pepper aioli + smoked paprika oil GF, V

33

Bibb Lettuce Bibb lettuce + mint goddess dressing + anchovy + pickled red onion GF Baby Carrot Baby carrots + harissa + pumpkin seed + goat cheese + schug GF SECOND COURSE Toast Spanish white anchovy + toast + peach + creme fraiche + preserved lemon Whipped Feta Whipped feta + grilled onion oil + mint + sesame flatbread V Hummus Hummus + EVOO + Aleppo chili crisp + grilled baguette V+ THIRD COURSE Beef Shoulder Beef shoulder + caramelized cauliflower + pomegranate molasses + herb salad GF Charred Cauliflower Charred cauliflower + olive oil mashed sweet potato + tomato broth + curry oil GF, V+

Handmade fresh pasta

DOWNTOWN SPOKANE

ITALIAN

FIRST COURSE Roasted Beet Salad Ricotta, Pistachio, Basil, Sherry Vinegar GF, V

$

33

Bruschetta Smoked Fish, Pickled Onion, Lemon Aioli Grilled Focaccia Mascarpone, Stone Fruit, Speck Ham, Arugula SECOND COURSE Rigatoni Spicy Sausage, Tomato, Chili, Marjoram, Parmesan Tonarelli Cracked Pepper, Pecorino Romano Black Cod Manila Clams, Corn, Eggplant Caponata GF THIRD COURSE Panna Cotta Vanilla Bean, Cherry Agrodolce GF, V Sorbetto Seasonal Sorbet, Almond Streusel GF, V, V+ Dark Chocolate Cake Salted Caramel, Pistachio V

DRINK LOCAL The Duke Dry Fly Barrel Aged Gin, Cappelletti Aperitivo, Dolin blanc $12

Vadouvan Chicken Chicken + vadouvan curry + curry leaf + new potatoes GF

DRINK LOCAL YaYa Brewing Company Beer $6 pint

RESERVATIONS RECOMMENDED

225 W. Riverside Ave. (509) 474-1262 Menu served Wednesday-Saturday, 5 pm-9 pm

36 INLANDER RESTAURANT WEEK 2021

RESERVATIONS RECOMMENDED

221 N. Wall St. (509) 606-5600 Menu served Monday-Sunday, 4 pm-Close

THAI BAMBOO RESTAURANTS An area favorite for 20 years, serving delicious Thai and Asian cuisine

22 USE $

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a ratch-m

d. de foo

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INLANDER RESTAURANT WEEK

ne a ay to a b mpag

Cho ed in cha p gives w River Noodles Rich and exotic Massaman curry, coconut soak latey sna $5 choco basil, r Pint milk, potatoes, bamboo shoots, zucchini, bell peppers, L Rotato LOCA RINK t Brewery -9 pm a o carrots, cabbage, onions, and broccoli served over DLo Mein G 11 am n Iro t. unday, erry S V day-S n S. PGFA, egg noodles. Served with shredded carrots and cabbage o 4 M 0 d 10 serve Menu THIRD COURSE Fried Banana Fresh banana hand-rolled in wonton wrappers, deep-fried and topped with a caramel drizzle V

Warm Brownie Sundae House-made brownie warmed and topped with vanilla ice cream and caramel sauce Mango Mochi Sundae Sweet mango mochi and vanilla ice cream topped with mango puree GF

DRINK LOCAL No-Li Brewhouse Rotating brews: Ask you server for details $4

)

(509

531 315-9

Hours Available

Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

DINE IN WITH US

TWIGS BISTRO AND MARTINI BAR

Four Spokane landmark locations serving a chef-crafted American menu AMERICAN

$

33

FIRST COURSE Insalada Mista Romaine, baby spring greens, Gorgonzola crumbles, candied walnuts, dried cranberries, red wine vinaigrette GFA, V

North Spokane 5406 N. Division St. (509) 777-8424 Menu served Monday-Sunday, 11 am-close South Spokane 2215 E. 29th Ave. (509) 232-8424 Menu served Monday-Sunday, 11 am-close Spokane Valley 12722 E. Sprague Ave. (509) 444-8424 Menu served Monday-Sunday, 11 am-close Coeur d’Alene 2010 N. 4th St. (208) 667-5300 Menu served Monday-Sunday, 11 am-close

EntrÉe Weekly food news delivered to your inbox every Thursday Sign up at: at:

Inlander.com/newsletter

Cajun Calamari Tempura-crusted calamari, onions, bell peppers, garlic, lemon juice, cilantro, and Creole remoulade Twigs Mezza Garlic hummus, olive tapenade, tomato confit, feta cheese, grilled pita, olive oil SECOND COURSE Black and Blue Coulotte 10-ounce choice coulotte steak, cracked black pepper, Gorgonzola fondue, chive mashed potatoes, seasonal vegetables GFA Pepper Salmon Wild Alaskan sockeye salmon, roasted red pepper corn relish, steamed jasmine rice, seasonal vegetables, Creole remoulade GFA Bistro Chicken Linguini Roasted bone-in chicken breast, artichokes, sun-dried tomatoes, lemon-garlic pan sauce, linguine pasta, fresh basil THIRD COURSE Cinnamon Sugar Donuts Fried donut holes, cinnamon sugar blend, salted caramel sauce Orange Clove Old Fashioned Orange clove infused Evan Williams Ultimate Lemon Drop Citrus vodka, triple sec, fresh muddled citrus mix, sugared rim

DRINK LOCAL No Li IPA A rotating selection of No-Li Brewhouse IPAs $7 RESERVATIONS RECOMMENDED

North Spokane 401 E. Farwell Rd. Menu served every day, 11 am-close

(509) 465-8794

South Spokane 4320 S. Regal St. Menu served every day, 11 am-close

(509) 443-8000

Downtown Spokane 808 W. Main Ave. Menu served every day, 11 am-close

(509) 232-3376

Spokane Valley 14728 E. Indiana Ave. Menu served every day, 11 am-close

(509) 290-5636

INLANDER RESTAURANT WEEK 2021 37

Coming

S�on

AUGUST 27-SEPTEMBER 2, 2020 | YOUR WEEKLY DOSE OF NEWS AND INSPIRATION

ON A MISSION

FEAST ISN’T A RESTAURANT, BUT SOMETHING BIGGER PAGE 85

GIVE GUIDE

FANS OF QAnon

A COUPLE OF THEM ARE ON LOCAL BALLOTS PAGE 10

August 26th

WSU medical student Brent Conrad checks on a homeless man in Spokane

2020

Celebrating the people making a difference in the Inland Northwest

Get involved and give back! This annual issue highlights many of the region’s non-profit organizations and how to get involved.

SPECIAL PULLOUT SECTION SUPPLEMENT TO THE INLANDER

VIEUX CARRE NOLA KITCHEN

WILEY’S DOWNTOWN BISTRO

New Orleans-inspired restaurant. Take a step into Le Vieux Carre!

A small, locally owned bistro focused on creating positive experiences

DOWNTOWN SPOKANE

SEAFOOD

$

33

FIRST COURSE Poached Pear Salad Poached pears, goat cheese, candied pecans, dried cherries, greens GF, V Red Beans and Rice Red eye beans, long grain rice, andouille sausage GF Gumbo Ya-Ya Shrimp, andouille sausage, long grain rice, black magic SECOND COURSE Bacon-Wrapped Shrimp and Grits Stone-ground cheesy grits, red-eye gravy GF

Jambalaya Chicken, andouille sausage, herbs, Cajun spices.

This one has a kick! GF Crawfish Boil Wild local crawfish, corn cobettes, fingerling potatoes, andouille sausage, herbs, lemon. Ready to work for your dinner? GF THIRD COURSE Beignets A New Orleans classic Croissant Bread Pudding Bourbon creme carmel sauce

THE REGION’ MOST COM S CULTURAL PLETE GUIDE PAGE

FALL ARTS GUIDE

25

SEPTEMBER 19-25, 2019 | CREATIVITY IS CONTAGIOUS. PASS IT ON.

SUPPLEMENT

TO THE

INLAND

September 16th

ER

fall arts Appreciate the arts

A complete guide to the arts, events and entertainment from across the region through the end of the year.

Bananas Foster Howler Banana Whiskey, caramel, vanilla ice cream and sweet bread

DRINK LOCAL Huckleberry Southern Lady Dry Fly Huckleberry Vodka, peaches, lime $14

RESERVATIONS RECOMMENDED THE INLANDER’S

THE INLANDER’S

ANNUAL MANUAL MAGAZINE

THE INLANDER’S

September 21st

ANNUAL MANUAL

THE INSIDER’S GUIDE TO THE INLAND NORTHWEST

2020-2021

2020-2021

The true insider’s guide to the Inland Northwest, covering the best of what the Inland Northwest has to offer.

SUPPLEMENT TO THE INLANDER

CVR_AM_2020.indd 1

8/17/20 7:29 AM

OPINION

Author Jess Walter weighs in on November’s election PAGE 8

VOTE

FILM

DINING OUT GUIDE

This serious Joker movie is laughable PAGE 34

OCTOBER 3-9, 2019 | HUNGRY FOR MORE

October 7th

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DINING

Find out the latest in the region’s culinary scene, and new offerings from restaurants you won’t want to miss.

The Palm Court Grill’s signature crab cakes

SUPPLEMENT TO THE INLANDER

Available Just About Everywhere Across The Entire Region…

Including at all…

38 INLANDER RESTAURANT WEEK 2021

BISTRO

$

33

FIRST COURSE Jalapeño Cheddar Chicken Soup Our delicious house soup!

Chicken stock base, jalapeños, sharp cheddar cheese, fresh herbs and a touch of cream. A must try! GF Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette; topped with roasted beets, toasted hazelnuts and goat chèvre GF, V

Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and Parmigiano-Reggiano cheese. Served with lemon. GFA, V SECOND COURSE Yellow Curry Chicken or Tofu House-made yellow curry with just the right amount of kick, with your choice of chicken or tofu. Served with a coconut rice cake, sweet peas, heirloom carrots, roasted red peppers, and micro pea shoots GF, V, V+ Braised Beef Short Ribs Slow roasted boneless beef short ribs with red wine pan sauce and “everything yukons” GF Prawn Linguine Five extra-jumbo shrimp sautéed with white wine, garlic, capers, sun-dried tomatoes. Finished with a splash of cream, Parmesan and basil drizzle GFA THIRD COURSE Mini Margarita Pie Key lime pie with graham crust filled with sweet cream and silver tequila; topped with whipped cream and black sea salt V Bourbon Creme Brûlée Delicious brûléed custard with vanilla bean and orange peel topped with bourbon-nutmeg caramel and whipped cream GF, V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with raspberry puree and candied pecan GF, V

— inside and out

FREE

DOWNTOWN SPOKANE

1403 W. Broadway Ave. (509) 495-1400 Menu served Monday-Sunday, 3 pm-until closing

DRINK LOCAL Dry Fly Whiskey Collins Dry Fly Port Cask Whiskey with sweet and sour, soda, and lime $12 RESERVATIONS RECOMMENDED

115 N. Washington St. (509) 838-4600 Menu served Monday-Sunday, 4 pm-close

SAVE THE DATE

Presented By

10 DAYS | 3 Course MEALS | $22 or $33

Inlander Restaurant Week RETURNS

February 24March 5, 2022

CAMERA READY

Shopping is the Perfect Side Dish River Park Square Shopping Center unites world class brands and local favorites in the heart of Spokane.

There’s always something new to be discovered, just steps away from Riverfront Park, Centennial Trail, hotel accommodations and all downtown has to offer.

RESTAURANT WEEK PARTICIPANT: TWIGS BISTRO & MARTINI BAR

DOWNTOWN SPOKANE AT MAIN & POST (Don’t forget: convenient covered parking for all your adventures.)

@RIVERPARKSQUARE RIVERPARKSQUARE.COM

Make your dining extra fine.

Earn up to 5x points when you use your STCU rewards credit card for casual or fine dining during Inlander Restaurant Week.

Redeem your points for cash back, gift cards, and more!

Apply for a new card, or upgrade you current one, at stcu.org/dining, at any STCU branch location, or by calling (509) 326-1954.*

Purchases at qualifying restaurants only; offer excludes fast-food. Bonus points promotion runs August 19 through August 28, 2021. Points vary depending on which STCU rewards card you use. Reward points typically awarded within three business days after your qualifying transaction posts to your account. Earned points on purchases never expire, with at least one purchase every 24 months. Bonus points expire one year from date awarded. All loans subject to approval.

*

CULTURE | DIGEST

THE BUZZ BIN

Queer characters that aren’t one-dimensional? That does feel good.

HOW DOES IT FEEL?

TROUBLE IN PARADISE You might think a vacation to Hawaii is all you need to escape your problems. The White Lotus, a new series streaming on HBO MAX, begs to differ. It follows a bunch of rich assholes — including a know-it-all sassy daughter played by Spokane native Sydney Sweeney — vacationing in Maui as they turn a slew of minor inconveniences into massive, life-changing problems.

And who suffers the most? Of course, it’s the staff at the hotel who must grit their teeth and smile as their lives are completely ruined. It’s a funny, insightful exploration of classism set in the most beautiful place on earth, and it’s probably my favorite show of the year. (WILSON CRISCIONE)

Netflix’s Feel Good is a complex queer love story — and so much more

BY ELISSA BALL

B

ecause the first season of UK import Feel Good hit American Netflix in mid-March 2020 — right as a certain airborne virus began upending our lives — you might have been too distracted by toilet paper scarcity to notice. I only learned about the romantic dramedy series when season two arrived this June. Netflix’s algorithm was like: “You’re queer, right Elissa? Here’s an LGBTQ+ show.” Thanks, creepy algorithm! But seriously: This bitter-and-sweet show is worth watching no matter your orientation. With gloomy humor and a willingness to explore sticky emotions, Feel Good matches the COVID-era tone.

Set in England and Canada, the series follows “Mae,” a slightly fictionalized, heavily autobiographical version of the real Mae Martin: a short-haired, bisexual Canadian stand-up comic who survived a teenage cocaine addiction and moved to England in hopes of starting fresh and breaking into the UK comedy scene.

We first glimpse rising-star Mae at The Gag Bin comedy club in Manchester on the night she meets “George” (short for “Georgina,” played by Charlotte Ritchie), a British teacher who’s previously only dated men. As the pair’s relationship unfolds, tears and repairs, Mae must confront her own addictive impulses and haunted past.

“I’m Pac-Man! I’m a hungry, empty ghost,” Mae tells her mother, Linda (played by Lisa Kudrow), when describing the urge to “jump from thing to thing” in pursuit of feel-good dopamine. Whether that high comes from chemicals or the sort of chemistry that can push a relationship from zero to U-Haul rental in mere weeks, compulsive Mae craves a rush. Immediately, Mae and George share that crackling-hot chemistry. But is it enough?

Feel Good is more than a love story. It also portrays the complicated knots that tie together any “community.” Mae’s distant parents do care, yet they also make harsh (at times hypocritical) comments; her fellow comics are sources of both pain and protection;

George’s friends are comforting but infuriating; and Mae’s connections with her Narcotics Anonymous group members get very tricky.

The show allows gender and sexuality to be complex, too, echoing (the real) Martin’s bisexuality bit: “No one believes me that I’m attracted to men, because I look like I’m in One Direction.” While Martin recently announced that they are nonbinary — and now uses they/them and she/her pronouns (but never “female” or “lesbian”) — fictional Mae makes comments like, “I don’t feel very positive about my gender at the moment,” yet only uses she/her pronouns, for now.

It’s clear to queer viewers that Feel Good is made by one of us. (Martin is a series co-creator and co-writer.)

The intimate scenes — though tame — are blushingly accurate. The specific relationship dynamics (who’s out, who’s not) are ultra-relatable. All that’s cool, but what’s even cooler is the fact that Mae is kind of a ... dirtbag. Her behavior makes you yell: “Why?!”

That complexity sure does feel good. What a relief to see queer roles written not as villain, angel or tragic martyr — but human.

Although Feel Good has a Rotten Tomatoes critics rating of 100 percent, I wouldn’t call it perfect. Some casting seems a little off, creating a mismatch of tones where certain minor characters make broad comic choices as if they’re in a Judd Apatow flick. Over-thetop deliveries detract from the show’s rhythm and depth. Subtle glances and tender turns are strengths of the series, especially when Mae’s witty defense system shatters as she faces tough realities about power dynamics of her youth, this time through grown-up eyes.

Mae is like a moody, funny friend who can handle an honest answer to the question: “How are you really doing?” Her sad-clown vibes are oddly comforting and COVID-appropriate. Bleak one-liners and snippets of Mae’s stand-up sets — plus a lively soundtrack studded with Fleet Foxes and Spice Girls — balance Feel Good’s scales of drama and comedy. n

BE THE BEE Education — everyone knows this — peaks in the second grade.

That’s when you learn about bees. They not only make honey and can sting you if you accidentally touch them on the pool ladder, but they give directions to other bees by dancing. How cool is that? Now, with the game Bee Simulator you can live the kind of fantasy previously only enjoyed by Jerry Seinfeld: becoming a bee.

You can do it all: collect nectar, spread pollen, sting jerks, annoy zebras, all the best things about being a bee. I don’t remember learning in Mr. Harding’s class about the bee’s ability to fill up on “beetro” by landing on cupcakes to temporarily supercharge their flying ability, but it just goes to show you that school can’t teach you everything. (DANIEL WALTERS) THIS WEEK’S PLAYLIST There’s noteworthy new music arriving in stores and online Aug. 20. To wit: BLEACHERS, Take The Sadness Out of Saturday Night. Jack Antonoff stops making hits for Taylor Swift, Lorde to make some for himself.

LORDE, Solar Power. Speaking of Lorde, let’s hope the album is better than the (admittedly breezy) first single and title track.

STURGILL SIMPSON, The Ballad of Dood and Juanita. A bluegrass-tinged concept album from one of country’s best — I’ll take it! (DAN NAILEN)

AUGUST 19, 2021 INLANDER 21

Get picklin’!

CANNING

PRIME PICKLE TIME WSU’s resident canning expert Anna Kestell shares safety tips and a recipe for making fresh dill pickles

BY HANNAH MUMM

F

or a die-hard pickle enthusiast like me, there’s absolutely nothing like a jar of homemade pickles.

Done right, homemade pickles are the real deal — and once you’ve tried the real deal, there’s simply no returning to the grocery store pickle aisle.

Now, as pickling cucumbers ripen across the region, food preservation expert Anna Kestell with Washington State University’s Spokane County Extension reminds home canners to take the proper safety steps. She also shares her favorite pickle hacks, and a recipe for fermented dills.

22 INLANDER AUGUST 19, 2021

Before you start, Kestell says it’s important to commit to following “the recipe that you have, and to make sure that your recipe is current and researched.”

In other words, think twice before attempting to recreate your grandmother’s pickle recipe.

Why? Because following a recently published recipe allows you to cultivate a safe acidity level within your pickle jars, an all-important must in the world of canning.

Safe, successful canning occurs when the acidity of the vinegar is powerful enough to prevent a type of bacteria growth called botulism. Botulism spores, if allowed

to bloom in an environment that isn’t properly acidic, can exude deadly toxins. Yes, that’s right: Botulism can kill you. So it’s crucial to make sure you aren’t messing with an old recipe designed for a vintage vinegar with an outdated acidity level, and to make sure you don’t go off-script and reduce your vinegar, either.

But when the proper precautions are taken, Kestell says, pickling can be fun and rewarding.

And it is. As soon as you’ve developed a healthy fear of botulism, well, that’s when the fun can begin. ...continued on page 24

DILL PICKLES INGREDIENTS

4 pounds pickling cucumbers 2 tablespoons dill seed, or 4 to 5 heads fresh or dry dill weed 8 cups water (Kestell recommends spring or distilled water for this step. But if you must use tap water, she says to “keep it out overnight and the chlorine will come out of the solution.”)

1/4 cup vinegar (5 percent acidity) 1/2 cup salt 2 cloves garlic (optional) 2 dried red peppers (optional; habanero peppers) 2 teaspoons whole mixed pickling spices (optional)

DON’T MISS

BRETT DENNEN INSTRUCTIONS Wash hands with soap and water.

8/25/21 IN COEUR D’ALANE

Wash cucumbers by gently rubbing produce under cold, running water.

Cut 1/16 inch off the blossom end, but leave 1/4 inch of stem on the other end.

GET YOUR TICKETS HERE

Place half of the dill and half of the other seasonings on the bottom of a clean, suitable container, such as a crock, Kestell says. If you don’t have a crock, divide the dill and spices evenly into quart-sized canning jars.

Next, add cucumbers, remaining dill and desired spices.

Dissolve salt in vinegar and water, and pour over the cucumbers — no heat necessary!

Add a suitable weight onto the pickles and cover. This step is all about preventing the pickles from bobbing up and developing mold. If you have a crock, use crock weights. If you have quart-sized jars, you can cover your dills with a brine-filled sandwich bag, or even the bottom of a wide-mouth, half-pint-sized jar.

Store for about three to four weeks in a location where temperature ranges between 70 and 75 degrees Fahrenheit. Temperatures of 55 to 65 degrees are acceptable, but the fermentation will take five to six weeks. Pickles will become too soft if temperatures are above 80 degrees during fermentation.

Check the container several times per week, and promptly remove surface scum or mold. If the pickles become soft or slimy, or if they develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container (add a lid) for four to six months, provided you refrigerate them and remove surface scum and molds regularly.

If you find yourself hooked on pickling after tasting these dills — or if you have further questions about canning safely — Kestell recommended Washington State University’s free publication “PNW 355 Pickling Vegetables,” available at pubs.extension.wsu.edu.

And, she’s only a phone call away if you encounter any questions or concerns as you delve into the wonderful world of pickling. n

Wed, Aug 25, 2021 $20 For Ages 13+ Under FREE 4:30 PM - 8:30 PM McEuen Park, 420 E Front St, CDA ID LiveAfter5Events.com AUGUST 19, 2021 INLANDER 23

FOOD | CANNING “PRIME PICKLE TIME,” CONTINUED...

I

purchased my pickling cucumbers this season at Utecht Produce on Progress Road in Spokane Valley. And those cukes were beautiful. So beautiful, I bought 18 pounds’ worth.

Utecht’s cucumber harvest this year is expected to be available until the second week of September. But don’t worry if you don’t live close to a cucumber farm — Kestell says it’s possible to rely on farmers markets as a primary pickle source.

When picking cucumbers, however, freshness matters, and canning as close as possible to the date on which the cukes were picked ensures a good flavor and maximum crunchiness.

When asked what else she looks for in pickling cucumbers, Kestell says to make sure your cucumbers are indeed pickling cucumbers. Pickling cucumbers are uniquely small, firm and “bred to be crisp.”

My own cucumbers ranged in size from about three to just under five inches long, and I found that using widemouth quart-sized jars works well.

When it comes to rings and lids, you’ll want to make sure they’re free of rust, of course, but it’s also important to use brand new lids to ensure the best possible seal.

Kestell notes that pickle processing recommendations have evolved over the years, and it’s no longer considered necessary to boil lids. Instead, she says, just “give it a good soap and water wash, and they’re good to go.”

Rows upon rows of cucumbers at Utect Farms in Spokane Valley.

And because the recipe Kestell recommends for dill pickles involves fermentation rather than processing or pasteurization, you don’t even need to worry about heating your jars to sterilize them.

The recipe on page 23 is one Kestell recommends,

HANNAH MUMM PHOTO

and it doesn’t require prior experience or much equipment. Plus, as the canning expert herself says: “Fermenting creates the best pickle.”

We’ve also included some of Kestell’s expert pointers along with each step in the recipe. Canners, assemble! n

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REVIEW

Profound Horror The Night House offers some genuine scares amid a moving exploration of loss

BY CHASE HUTCHINSON

A

film about picking up the pieces after your life has been completely shattered, The Night House is horror that cuts to the very soul through a devastating performance by Rebecca Hall.

Hall plays Beth, a widow whose husband unexpectedly committed suicide. Now alone in her home, she only departs to go to work as a teacher where she faces clumsy support from her colleague Claire (Sarah Goldberg) and disrespect from an entitled parent. Her neighbor Mel (Vondie Curtis-Hall) offers support though seems to be keeping something from her. It creates a painful state where Beth has to carry the intense weight of her grief alone.

After initially trying to find some sense of normalcy and stability in the routine of her job, Beth begins to sense a strange presence in her home. Music will come on suddenly in the middle of the night and creaking sounds will echo through the empty house as a reminder that she is now alone. Most alarmingly, Beth begins to hear a voice that seems to speak to her.

It all begins to slowly wear her down and consume her every conscious, as well as unconscious, thought.

Even as she is considering moving, something is drawing her to the area surrounding the house.

Beth’s primary coping mechanism is to drink, frequently casting doubt on whether what she is seeing is really there, a state that Hall embodies with complete confidence. For an actor to play drunk, as this character often is, requires a balance of being both

unrestrained and unfiltered while still capturing an There are some moments toward the end that do emotional vulnerability where she frequently spirals unfortunately get a little bit lost in their own chaos. into darkness. It feels so authentic, with every subtle As the majority of the film was handled with a subtle choice from Hall drawing you further into the pits of touch, the finale can feel a bit jarring. It is akin in her despair. There is the sense that she may never be many ways to last year’s outstanding film Relic, free of what is haunting her and that is crushing. which similarly centered on real-life loss through the Director David Bruckner is well suited to this lens of horror. However, The Night House lacks the film. Having directed 2017’s The Ritual, he is no same sense of cohesion in a conclusion that struggles stranger to stories centered around grief and loss to seamlessly come together. against the backdrop of a horror film. Here, his This is still a minor gripe and one that can’t strength in creating an evocative atmooverwhelm all that is truly enraptursphere and a creeping dread is bolstered As Beth follows the breadcrumbs THE NIGHT HOUSE ing. by a more sturdy story. Bruckner instills set forth for her, there are genuine Rated R the film’s humble setting with increasstakes about whether they will lead Directed by David Bruckner ingly unsettling sounds and visuals, to her salvation or her annihilation.

Starring Rebecca Hall, Sarah crafting a mesmerizing feel that is She desperately wants to reconnect Goldberg, Vondie Curtis-Hall impossible to shake as it all begins to with her husband and return to a unravel. In particular, Ben Lovett’s score life where she wasn’t alone. It is both compliments and expertly builds the tension the that desperation that Hall expertly excavates in her film is creating. performance.

When it comes to the details of the story itself, The pain of looking to a bleak future, after losing that is best experienced with as little knowledge as everything, is overwhelming and deeply affecting. possible. Writers Ben Collins and Luke Piotrowski, The dark world Beth discovers both moves and who previously collaborated on the unnerving Super frightens in equal measure, creating a film that is as Dark Times from 2017, do an excellent job constructmuch about reckoning with its exterior horrors as its ing the story around paranoia that is exacerbated by interior ones. The Night House isn’t afraid to grapple Beth’s suffocating sense of isolation. As she begins to with those deeper themes, even as they are existentialquestion her reality and the life she thought she had ly terrifying, ensuring the experience is a profoundly with her husband, the film completely draws you in. poetic reflection on loss. n

AUGUST 19, 2021 INLANDER 25

FILM | SHORTS M A R T I N T H E A T E R

W O L D S O N A T T H E F O X

CALENDAR OF EVENTS Spokane Symphony

PICNIC AT BEACON HILL Wed, Aug. 25, 7pm

The Protege

Fox Presents

THE ALLMAN BETTS BAND Sat, Sept. 11, 8pm

Spokane Symphony Masterworks 1

THE RETURN OF THE SYMPHONY Sat, Sept. 18, 8pm •Sun, Sept. 19, 3pm Live Nation Presents

ASHLEY McBRYDE: THIS TOWN TALKS TOUR Thurs, Sept. 23, 8pm

Spokane Symphony Masterworks 2

BEETHOVEN’S SOUL

Sat, Oct. 9, 8pm • Sun, Oct. 10, 3pm Fox Presents

WALT WAGNER TRIO Fri, Oct. 22, 8pm

Spokane Symphony Masterworks 3

POINTS NORTH

Sat, Nov. 13, 8pm•Sun, Nov. 14, 3pm

ALTON BROWN: BEYOND THE EATS Tues, Nov. 23, 7:30pm

Spokane Symphony with State Street Ballet

THE NUTCRACKER BALLET Thurs, Dec. 2, - Sun, Dec. 5 Spokane Symphony

HOLIDAY POPS WITH THE SWEEPLINGS Sat, Dec. 18, 8pm • Sun, Dec. 19, 2pm

OPENING FILMS CRYPTOZOO

Michael Cera, Lake Bell and Zoe Kazan all give voice to characters in filmmaker Dash Shaw’s animated, hallucinatory story about biodiversity and acceptance.

At the Magic Lantern. (DN) Not Rated

THE NIGHT HOUSE

Rebecca Hall carries this tale of a widow visited by horrific nightmares in the house her husband left her, dreams that lead her to discover he wasn’t ex-

12 MIGHTY ORPHANS

Luke Wilson plays a high school football coach who turns a ragtag team from a Texas orphanage into Texas state champions in this inspirational tale inspired by a true story. At the Magic Lantern (DN) Rated PG-13

AILEY

This documentary on dance pioneer Alvin Ailey shines the spotlight on how his choreography reflected his Black American experience. At the Magic Lantern. (DN) Rated PG-13 A flashback in the Marvel Universe in which the title character (Scarlett Johansson) is overshadowed by her spunky sister (Florence Pugh) in an action-packed affair. (DN) Rated PG-13

DON’T BREATHE 2

THE ALLMAN BETTS BAND SAT, SEPT. 11 8PM

A sequel to the surprise 2016 hit about home invaders encountering surprising resistance takes place a few years later as the Blind Man lives with his past misdeeds. (DN) Rated R

ESCAPE ROOM: TOURNAMENT OF CHAMPIONS

The original Escape Room movie was a lot less fun than actually going to an escape room, but was enough of a hit to warrant watching six new contenders try their luck. (DN) Rated PG-13

It’s not too early to think about….

Spokane Symphony

THE NUTCRACKER

F9 THE FAST SAGA TICKETS FOR THIS INW FAVORITE GO FAST!

THURS, DEC. 2 - SUN, DEC. 5

Tickets (509) 624-1200 SpokaneSymphony.org • FoxTheaterSpokane.org 26 INLANDER AUGUST 19, 2021

PAW PATROL: THE MOVIE

The animated adventures of heroic dogs who have to save the citizens of Adventure City from the dogs’ rival, and Adventure City’s new mayor, Humdinger. (DN) Rated G

THE PROTEGE

Raised from childhood to become a

NOW PLAYING

BLACK WIDOW

Fox Presents

actly who she thought he was. (DN) Rated R

The long-awaited ninth episode finally hits theaters, bringing Vin Diesel’s Dom back into action to foil a plot hatched by his long-forsaken brother Jakob (John Cena). (DN) PG-13

FREE GUY

Ryan Reynolds and Jodie Comer (Killing Eve) star in this action comedy about a video game background character taking charge of the game’s narrative. (DN) Rated PG-13

THE GREEN KNIGHT

Dev Patel stars in a twist on King Arthur’s story as the nephew who adventures to confront a giant green-skinned knight and prove his character. (DN) Rated R

IN THE HEIGHTS

Lin-Manuel Miranda’s Bronx-set musical hits the big screens under the direction of John Chu (Crazy Rich Asians), tracking a bodega owner’s dreams of forging a better life in a neighborhood full of colorful characters (and a whole lot of music). At the Magic Lantern (DN) Rated PG-13

JUNGLE CRUISE

Disney taps Dwayne Johnson and Emily Blunt for a river adventure based on the famous ride in which they journey down the Amazon and search for an ancient tree with healing powers. (DN) Rated PG-13

THE MEANING OF HITLER

This documentary explores the ongoing fascination with the 20th century’s worst human being. At the Magic Lantern. (DN) Not Rated

NINE DAYS

Winston Duke stars as a mysterious figure tasked with determining which souls deserve a trip to live on Earth.

(DN) Rated R

NO ORDINARY MAN: THE BILLY TIPTON DOCUMENTARY

This documentary explores the complex life of Spokane jazz musician Billy Tipton, a trans pioneer whose life was largely misrepresented after his death revealed he was born a woman. At the Magic Lantern. (DN) Not rated

OLD

M. Night Shyamalan is back with a tale of a secluded beach that makes its visitors age rapidly, reducing their entire lives to one day. (DN) Rated PG-13

contract killer, Anna (Maggie Q) finds herself in a rivalry and potential romance with a brutal fellow killer (Michael Keaton). (DN) Rated R

REMINISCENCE

Hugh Jackman plays a private eye of the mind who helps clients find their lost memories, but a new client (Rebecca Ferguson) leads him into a potentially lethal new case. (DN) Rated R

PIG

Nicolas Cage plays a truffle hunter who has to leave the wilderness and head to Portland to find the person who stole his beloved pig. A recipe for some John Wickish fun. (DN) Rated R

A QUIET PLACE PART II

A sequel to the hugely popular 2018 horror hit, following the original film’s family as they continue to evade monsters with hypersensitive hearing. (NW) Rated PG-13

RESPECT

Aretha Franklin gets the biopic treatment she’s long deserved, with Oscar winner Jennifer Hudson in the title role.

(DN) Rated PG-13

SNAKE EYES: G.I. JOE ORIGINS

Henry Golding plays a loner who finds a home in Japan, where he learns the ways of the ninja, only to have his past catch up with him, potentially costing him everything he’s found in his new home. (DN) Rated PG-13

SPACE JAM: A NEW LEGACY

Hey look, it’s another reason for people to argue over who is better, the Michael Jordan of the original Space Jam or Lebron James in this new version. (DN) Rated PG

STILLWATER

Matt Damon plays a working-class Oklahoman who has to travel to France in hopes of exonerating his daughter from a murder charge while navigating the obvious cultural barriers. (DN) Rated R

THE SUICIDE SQUAD

Director James Gunn (Guardians of the Galaxy) takes the realm of this team of violent ex-con supervillains including Harley Quinn, Bloodsport, King Shark and more on a mission to save the world. (DN) Rated R n

Is refinancing rigHt for you?

Home

e t hom swee

IC LANTERN THEATER MAG FRIDAY, AUG 20TH - THU, AUG 26TH

TICKETS: $9 AILEY (93 MIN) FRI-THU: 2:15 NINE DAYS (124 MIN) FRI-THU: 4:00 12 MIGHTY ORPHANS (116 MIN)

FRI-SUN: 6:15 TUE-THU: 6:15

CRYPTOZOO (90 MIN)

FRI/SAT: 6:00 SUN-WED: 6:35 THU: 4:15 THE GREEN KNIGHT (130 MIN)

FRI/SAT: 3:45 SUN: 4:15 MON-WED: 2:45 PIG (93 MIN) FRI/SAT: 8:30 IN THE HEIGHTS SUN: 12:30 (137 MIN) MON-WED: 5:00 FRI/SAT: 7:45 THU: 2:30 SUN: 1:45 NO ORDINARY MAN: THE BILLY TIPSON STORY (84 MIN) FRI/SAT: 2:05 SUN: 12:10

25 W Main Ave #125 • MagicLanternOnMain.com

We were groovy before it was a thing!

FUN NW GIFTS • COFFEE BOOKS • GOOD TIMES

BOO RADLEY’S ATTICUS HOWARD STREET DOWNTOWN SPOKANE

AUGUST 19, 2021 INLANDER 27

HIP-HOP

LIGHT ANOTHER Cypress Hill’s Sen Dog reflects on the 30th anniversary of the hip-hop crew’s pioneering debut

BY DAN NAILEN

C

ypress Hill rapper and co-founder Sen Dog remembers distinctly when life changed as their self-titled debut album released 30 years ago this month found an audience.

The album had been out for several months and wasn’t really selling, and Sen Dog, fellow frontman B-Real and DJ Muggs were on the road as their first single, “The Phuncky Feel One,” struggled to make a mark. Then a DJ in New York played the single’s B-side, and Cypress Hill’s life suddenly went from cheap meals at McDonald’s and Waffle House to full-blown rap superstardom and all that comes with it.

“You believe ‘How I Could Just Kill A Man’ was a B-side?”

Sen Dog exclaims via phone to the Inlander, still sounding incredulous that Cypress Hill’s calling card of a hit single wasn’t the first single on their first album. “We were actually following Naughty

By Nature around on tour, and they were on a tour bus and we were in like a little minivan like soccer moms drive. Then we got the call that our song was having success in New York, and they were taking us off tour and flying us to New York to make a video and do interviews, all this crazy stuff.”

The crazy stuff has rarely let up in the 30 years since Cypress Hill’s debut landed them among the leaders of West Coast rap alongside Dr. Dre, Tupac, Ice Cube and Snoop Dogg. They have sold more than 20 million albums worldwide, headlined tours like Lollapalooza, became outspoken marijuana advocates well before most of their peers, and continued to evolve with the times,

28 INLANDER AUGUST 19, 2021

whether through adding a live rock band to their show at one point, or soundtracking video games and TV commercials.

This summer Cypress Hill is on tour celebrating the 30th anniversary of their debut, and they’re stopping in Spokane along with Atmosphere and Z-Trip for a show at Spokane Pavilion on Saturday night.

L

isten to Cypress Hill now, and the album hasn’t aged a day.

That’s definitely a testament to the sonic structures created

by DJ Muggs, but also to the appeal of the group’s two rappers. The interplay of the nasal-voiced B-Real and the booming bass of Sen Dog is one of the more distinct sounds in hip-hop, and makes them a blast to rap along to. At least that’s what I’ve heard.

Sen Dog recalls the album taking a long time to record because there was no digital recording or editing back then.

“It was reel-to-reel, man. If you f---ed up a rhyme they had to splice you in, and hopefully the engineer hit the button at the right time and you got the rhyme at the right part because sometimes Muggs wasn’t happy with that shit and he made us kick the whole rhyme all over again,” he says. “We were learning as we were going.”

Muggs created a soundscape full of squeals and explosions, intertwining them with memorable samples. Cypress Hill’s distinct vocal give-and-take took awhile for the group to find, and “How I Could Just Kill A Man” is the first song on which it really

5 SONGS TO KNOW “How I Could Just Kill A Man” “Insane in the Brain” “Latin Lingo” “I Ain’t Goin’ Out Like That” “Dr. Greenthumb”

UPCOMING SHOWS COLLECTIVE SOUL, BETTER THAN EZRA, TONIC Fri, Aug. 20, 7:30 p.m.

Northern Quest Resort & Casino $39/$49/$69/$89 MAMA DOLL, WINDOW Sat., Aug. 21, 8 p.m.

Lucky You Lounge $8 MODEST MOUSE Wed., Aug. 25, 7:30 p.m.

Knitting Factory $49.50 REBELUTION, KABAKA PYRAMID, KEZNAMDI Wed., Aug. 25, 5:30 p.m.

Spokane Pavilion $25-$40 WILLIAM ELLIOTT WHITMORE, WALTER DEBARR Sat., Aug. 28, 8 p.m.

Lucky You Lounge $15

Cypress Hill’s Sen Dog (left) and B-Real.

took hold, according to Sen Dog. “We created that whole high-nasal and low-bottom sound by accident, clowning around and listening to Public Enemy songs,” Sen Dog, now 55, says. “B-Real would rap the Chuck D part, and I would do the Flava Flav part, but in that [deep] voice. And it was just a line in the song, and we said, ‘Here’s something you can’t understand,’ and I came in with ‘How I could just kill a man’ in that deep voice, and Muggs stopped us right then and said, ‘What the hell was that? That’s your new chorus.’ So he made us rewrite the song, and we put that one-two punch in there and it worked out.”

Public Enemy was a massive influence on Cypress Hill, Sen Dog says, despite the New York-based group’s political focus and super-serious image — two things rarely attributed to Cypress Hill despite some stinging social commentary on many of their songs, like the opening “Pigs” on their debut. The Cypress crew would play Public Enemy’s It Takes A Nation Of Millions To Hold Us Back album so much that their boys wouldn’t want to hang out with them, so constant was that album on the stereo.

P

ublic Enemy did more than inspire the vocal interplay of B-Real and Sen Dog, though. Chuck D’s group showed Cypress Hill that a hip-hop act could deliver a seriously highenergy live show. That’s something that Cypress Hill became known for throughout their career. But in the beginning, they weren’t really sure how to throw down and make it memorable.

“The first shows we did with Naughty [by Nature], we got 12 minutes on stage. That’s about four songs,” Sen Dog says. “And a lot of the places we went with Naughty, they didn’t even want us to perform, they just wanted the ‘O.P.P.’ guys.”

Naughty By Nature cajoled the promoters into giving Cypress Hill 15 minutes, and when “How I Could Just Kill A Man” took off, Cypress Hill was abruptly headlining their own shows.

“All of the sudden we’re packing these places on our own,” Sen Dog says. “The crowd is bringing this certain kind of energy, and when they hear their jam, they start jumping up and down and going crazy. We had to pick up our performance, we had to match their energy. I made a point to — and the guys did, too — go back and study film and watch all the greatest in concert.

What did Public Enemy do in the ’80s when they first came out?

What was their show like? You go back and look at a Public Enemy show, it was high energy. That was the way you needed to entertain in those days to be competitive.”

Thirty years on and still going strong — their most recent album, 2018’s Elephants On Acid, was a strong addition to their catalog — it’s safe to say Cypress Hill learned the lessons of their influences well. n Cypress Hill with Atmosphere and Z-Trip • Sat, Aug. 21 at 6 pm • $40 • all ages • Spokane Pavilion • 574 N. Howard in Riverfront Park • spokanepavilion.com

LOST DOG STREET BAND Thu., Sept. 2, 8 p.m.

Lucky You Lounge $15 BULLY, LIGHTNING BUG Fri., Sept. 3, 8 p.m.

Lucky You Lounge $15 WARREN G, MACK 10, THE DOGG POUND Thu., Sept. 9, 8 p.m.

Knitting Factory $50-$60 ANA POPOVIC Sat., Sept. 11, 7 p.m.

Bing Crosby Theater $27 ALLMAN-BETTS BAND, MARC FORD, RIVER KITTENS Sat., Sept. 11, 8 p.m.

Fox Theater $38-$60

MORE EVENTS Visit Inlander.com for complete listings of local events.

AUGUST 19, 2021 INLANDER 29

COMMUNITY FARM LIVIN’

Come one, come all vintage shoppers and thrifters alike to the Farm Chicks annual two-day market, featuring hundreds of curated vendor booths to peruse. Whether you’re looking for some vintage clothes for a new outfit or searching for rustic home decor, you’re sure to find some treasures. Shop rustic, vintage, salvaged and handmade goods, as well as clothing, jewelry, home decor, furniture and more. The fair began in 2002 when stay-at-home mom Serena Thompson and her friends held an event in a neighbor’s barn to sell handmade and vintage goods, and it quickly grew in size and popularity.

Thompson hand-selects all curators featured at the fair. The fair is continuously restocked throughout the two days, so you never know what kinds of hidden gems you might find.

— LILLIAN PIEL The Farm Chicks Vintage & Handmade Fair • Sat, Aug. 21 from 9 am-6 pm and Sun, Aug. 22 from 9 am-4 pm • $10 • Spokane County Fair & Expo Center • 404 N. Havana St.• thefarmchicks.com

30 INLANDER AUGUST 19, 2021

MUSIC FEELING SCRATCHY

COMMUNITY HOT OUT THERE

Red Room Lounge Summer Sessions • Sat, Aug. 21 at 8 pm • $10 • 21+ • Red Room Lounge • 521 W. Sprague Ave. • 509-838-7613

North Idaho State Fair • Aug. 20-29 • $8/adults; $6/kids and seniors, daily admission • Kootenai County Fairgrounds • 4056 N. Government Way, Coeur d’Alene • nisfair.fun

Turntablist Grandmixer GMS, who reportedly was the first DJ to have mixed for a commercial Spokane radio station back when he was 14 and who once won the “Inland Northwest Battle of the DJs,” has seen his career carry him around hip-hop circles including those of noted radio host Sway and late hip-hop legend Eazy-E. He returns to Spokane to take part in what looks like an epic night of hip-hop at the Red Room Lounge, taking the stage alongside Thatspoet, BMatikk, Bentendo, Sintax W, Lindsay Lee, D$D1, King Scrub, Jawbo, Buddha, The League, Intruda and more. With a lineup that large, you’re going to want to pace yourself, people.

— DAN NAILEN

If the only reason you were going to hit the North Idaho State Fair was because of the Nelly concert, you’re out of luck. He sold out months ago. But you can still get tickets for the fair’s other main musical headliner, country dude Chris Janson (Aug. 24), or skip the music altogether and enjoy the fair for the same reasons I do — deep-fried fair food and crazy carnival games you have very little chance of winning. Not to mention attractions like the reptile show, corn-shucking contests, rodeos and demolition derbies. I know there are people out there who don’t love a good fair, but I don’t get it. Grab a deep-fried Twinkie and get after it!

— DAN NAILEN

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T R I H S R E H S I N I F Y A D S M O O L B

T S E T N O C N G I S DE Winne r rec eives

$1,000 !

tails at e d t s e t n co rg

COMMUNITY MULTICULTURAL CELEBRATION

End the summer by spending a day at Unity in the Community, the largest multicultural celebration in the Inland Northwest, which strives to be a resource for the betterment of diverse communities in the Northwest. Since 1994, Unity in the Community has been bringing people together based on trust, respect and collaboration, and working to implement a communitybuilding mindset. The event provides free school supplies and bike helmets to kids in grades K-8, and there will also be a career and education fair. Unity in the Community also features senior resources, a health fair, entertainment, a Cultural Village and various vendors. Those attending are encouraged to bring a blanket or chairs to sit on the lawn and enjoy the performances and eat lunch. Those interested in volunteering can also sign up online.

— LILLIAN PIEL

Every one c an pa rticip ate

run.o bloomsdayDeadline:

H n SubmissioPTember 17T E FRIday, S

Unity in the Community Multicultural Celebration • Sat, Aug. 21 from 10 am-4 pm • Free • Riverfront Park • 507 N. Howard St. • nwunity.org

MUSIC PARK LIFE

Talk about a summer camp success story. Brett Dennen learned to play guitar at a camp in the Sierra Nevada Mountains, where the counselors played a lot of Neil Young and Joni Mitchell. Not a bad starting point, right? Those early influences are apparent over the course of Dennen’s career since he started putting out winning folk-rock albums nearly 20 years ago. His new album, See The World, finds him in a reflective mood as a new father and artist determined to be a positive force in the world. You can hear what that sounds like when he hits Coeur d’Alene for an outdoor show that should be just the perfect spot for his sound.

— DAN NAILEN Live After 5: Brett Dennen • Wed, Aug 25 at 5 pm • $20; kids under 12 free • McEuen Park • 420 E. Front St., Coeur d’Alene • liveafter5events.com

AUGUST 19, 2021 INLANDER 31

rifice won’t be forgotten. Freedom has a cost, and we continue to bear it every day. Your simple gesture along with your thoughts and prayers means more to us than you’ll ever know — God bless you for your thoughtfulness.

SWEET DANNY PIE Cheers to the man that stands by my side through thick and thin, ups and downs, and everything in between. I am so lucky to have you in my life. Dance with me?

I SAW YOU SHORT ADORABLE PUNK I saw you several times downtown at riverfront. You had on black jeans, black platformlike shoes, tanktop and black hair. You with your friend who was also quite into punk anesthetics. I had on blanat far left, anarchist/anti-capitalist slogans and images on my shirt, political theory and philosophy badges on my pack and hat, enby colored bracelets, and black pants with black pf flyers. I generally do not experience such nervousness. We made eye contact several times, and I debated saying hi, however concluded it was too late by the time your friend showed up. I did not want to be annoying. So if you want to meet an anarchopunk, a response would be a pleasant break from my vacuous life. Or just go to Facebook and search for local anarchists; you’ll find me.<333

CHEERS THE KINDNESS OF STRANGERS THANK YOU to the very kind person or family who left a note on the car with the Gold Star license plates in the northside Trader Joe’s parking lot last week. Gold Star families don’t display these plates and pictures of our fallen hero to garner attention, but merely to ensure their sac-

EL CAMINO To the baby blue El Camino...I probably spelled it wrong... but I want you to know... that when I see your car...

I feel feelings I HAVEN’T... ever felt. FOR A FEW DECADES. BEAUTIFUL. THANK YOU... BEAUTY

JEERS MY BODY, MY BUSINESS I will not get a vaccine. I will not wear a mask. I will not disclose my vaccine status, but if you ask, I will lie. I have been to bars requiring them and not one, I repeat, not one person asked for my vaccine card, and I did not wear a mask. Done with all these lies by so-called “health professionals.”

JUST DONE YOUR CRASSNESS DOESN’T EQUAL CREATIVITY Dear expresso shop, please kindly f--- off with your signs. If you want to be crass in what you post, go for it. America is a free country, and you certainly have the freedom to say what you want. I can handle the cringe. Lately though, your signs promoting alcoholism and toxic masculinity, i.e. “getting drunk in the morning on days I don’t work” and “Men have feelings — sometimes they get hungry” are abhorrent.

DOG PARKS Shame on the city of Spokane for allowing RVs to squat at the Dog Park near people park!!! I can’t and won’t take my dogs there anymore due to the amount of trash that has been left behind. It’s a complete embarrassment!!!

SO SPOKANE Last Thursday I ran out

of drinking water so I thought I’d go to the grocery store to grab that and a few little things to get me through to the weekend. I stop in at one store, pick up a basket, grab some stuff, then head to the water aisle thinking I’ll grab the large case of water last and carry it to the register. The store is all sold out of water, shelves are completely empty. Fine, but since that was the point of the trip, I put the stuff in my basket back and head to

“

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.”

plishment in life is inheriting his parents house, I decide to follow the stock clerk back and check for myself, telling him he might be right because I didn’t look too closely. It turns out we were both wrong, the brand on sale was also sold out, but while I thought the kind on sale had some bottles in the vacant spot, the kind he thought was on sale was still neatly sorted on the other side and not nearly as easy a mistake to make. But whatever, I thanked him for checking, and went to leave. I tried to get the cashier’s attention as I walked out to let her know I was no longer interested in the water but she was busy and oblivious. As I drove off I could feel her rolling her eyes at me from inside the store when she learned I decided not to buy the bottle I didn’t want in the first place. This is the Spokane I experience. Every. Single. Day. Be best Spokane, be best.

ANTI-VAXXERS Well, MAGA MORONS.... your dreams are coming true at last.

After killing 630,000 people by ignoring the scientific community, you are

Great seats still available.

FREE PARKING 32 INLANDER AUGUST 19, 2021

”

ize KING DONNIE pushed the vaccine through at WARP SPEED... right? You do realize KING DONNIE got the coronavirus himself... right? You do realize they used “EXPERIMENTAL THERAPY” to save his life... right? So could someone explain to me your reasoning behind refusing to get a LIFESAVING vaccine? Somehow, the logic of your thinking eludes me. n

THIS WEEK'S ANSWERS G O B I S K I S E P I C S

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T I P J A T I R E D S M O P L E R X C U E R D N A I O N T N E E

F E A R I M L I S M S O E N A K S E I E D E R

U S S S A U D O N T H A M E A G I A N A N G S O R R G A Y E U P C M E M S A I W A S T A L K T R E S

A B J E C T L Y

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N O G E S O L C V O I R W R O A L L O

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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.

Buy Your Tix Today!

Thu. 8/19 -6:30pm- Dollars in your Dog Fri. 8/20 -6:30pm- Family Feast

finally starting to kill your own. Florida, Texas, Arkansas, Mississippi, Alabama..... all the “RED” MAGA MORON states with MAGA MORON governors are filling up the hospitals beyond capacity. If you own a morgue, that is good news, because they will soon be overflowing. Just one question.....You do realize your fearless leader “KING DONNIE” and his entire family and staff got vaccinated in early JANUARY of 2021....right? You do real-

You do realize your fearless leader “KING DONNIE” and his entire family and staff got vaccinated in early JANUARY of 2021... right?

the next store. There, I grab a basket and go to the water aisle first to see if they’re also all sold out and find that they are.

I wanted some drinking water at least for that night and the next morning, notice there’s large, single bottles of water on sale, and just grab one of those.

The store was also sold out of some of the other stuff I wanted so I decide to simply buy the bottle of water and leave.

While waiting to check out, the cashier asks if she can take my basket in an annoyed voice that made me wonder if she assumed I was holding it because I needed help carrying my single bottle of water. I just thank her and hand it over.

When she rings up the water, the register is charging me the normal price, not the sale price. I’ve had this issue with this store multiple times before so I ask for a price check. She gets on the mic and requests one. It’s evening, and there’s a guy behind me with a basket of groceries so I suggest to the cashier that she let him go ahead of me so he doesn’t have to wait. She does, and this guy in his late 30s with dyed blonde hair, cheap tattoos,

SOUND OFF

and an image straight from the kind of Rolling Stone article that would make Cobain cringe, waltzes by me without even acknowledging my presence, let alone thanking me. Meanwhile, the stock clerk comes back and says I was wrong and the water on sale was some brand I’d never heard of, and everybody kind of snickers at me, which honestly surprised me. But anyway, since she’s now checking out the guy who’s biggest accom-

Sat. 8/21 -6:30pm- Storybook Princess Sun. 8/22 -5:09pm- Augtoberfest

Know Before You Go • Clear Bags Only Medical & Diaper Bags permitted.

• All Digital Tickets • Concessions & Mobile Ordering

Visit our website for details!

EVENTS | CALENDAR

BENEFIT

MOONLIGHT RENDEZVOUS: INLAND NORTHWEST OPERA GALA Under a full moon on Hayden Lake’s shore, experience a hand-selected three-course menu while enjoying live and silent auction items and beloved arias from the opera repertoire. Aug. 22, 6-9 pm. $110. Hayden Lake Country Club, 2362 E. Bozanta Dr. inlandnwopera.com/ product/moonlight-rendezvous-gala POOLSIDE YOGA ON THE FARM Enjoy an hour long, all-levels welcome, outdoor yoga class overlooking beautiful Higher Ground Animal Sanctuary. Preregistration required. Proceeds support the sanctuary. Ages 7+. Aug. 22, 9 am. $15. Higher Ground Animal Sanctuary, 16602 N. Day Mt. Spokane Rd. highergroundanimalsanctuary.org LAZY A .08K The Angels Over Sandpoint host the second annual .08K and obstacle course. All proceeds support Bonner County residents in need. Aug. 28, 1 pm. $25-$50. MickDuff’s Beer Hall, 220 Cedar St. mickduffs.com/beerhall SUMMER FESTIVAL WITH FREE REIN THERAPEUTIC RIDING Free Rein Therapeutic Riding celebrates the community, its impact (thanks to your contributions) and ability to connect with one another again, in-person. Join us for barbecue, lawn games and fun.

Dinner served from 4-6 pm; please prepurchase by Aug. 25. Aug. 28, 2-6 pm. $20. Camp Caro, 698 S. Sargent Rd. freereinspokane.com (509-979-1468)

COMEDY

TREVOR WALLACE Trevor is a stand up comedian and actor based in Los Angeles. Wallace can be seen just about everywhere on the internet and has collectively built a digital thumbprint of over 300 million views since 2018. Aug. 19, 7 pm, Aug. 20, 7 & 10 pm and Aug. 21, 7 & 10 pm. $25-$35. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com (509-318-9998) HALF & HALF Join the BDT Players as they switch between fast-paced games and longer scenes that tell a story.

Rated for general audiences. Fridays at 7:30 pm in August. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com SAFARI Blue Door’s version of “Whose Line,” a fast-paced improv show with a few twists and turns added. Rated for mature audiences/ages 16+. Reservations recommended. Saturdays from 7:30-9 pm. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com

COMMUNITY

BONNER COUNTY FAIR Attractions of this year’s fair include a concert by the Copper Mountain Band (Aug. 19), the Challenge of Champions Bull Riding (Aug. 20), a demolition derby (Aug. 21) and traditional events including ag displays/competitions, vendors, food and more. Aug. 18-21. Free admission; $3 parking. Bonner County Fairgrounds, 4203 N. Boyer Rd. bonnercountyfair. com (208-263-8414) INLAND NORTHWEST RAIL MUSEUM 5TH ANNIVERSARY CELEBRATION The museum celebrates its fifth anniversary with free cake (Saturday), $1 hot dogs and drinks, on-site treasure hunts, speeder rides and more. Aug. 19-22. Free. Inland Northwest Rail Mu-

seum, 23700 Sprinkle Rd. inlandnwrailmuseum.com KIWANIS FREE BIKE HELMET GIVEAWAY Kiwanis members from throughout the Pacific Northwest are in Spokane for their 104th convention. 500 Helmets are available for distribution.

One helmet per child, please. Children between the ages of 3-16 accompanied by an adult will be fitted for and receive a bike helmet. (This event will NOT be held if Spokane air quality is in the unhealthy for sensitive groups, unhealthy or very unhealthy indexes.) Aug. 19, 7:30-10 am. Free. The Salvation Army Spokane, 222 E. Indiana. eskiwanis.com OUR DATA BODIES Understand the data you produce, what it is used for and how to protect your information.

During this workshop with Spokane Public Library, participants gain a deeper understanding of data, what it is and how it impacts our lives; explore “what’s in your wallets” with a hands on activity that describes data collection and its impacts; and develop community-based self-defense tools. Aug. 19, 2-3:30 pm (online). Free. events. spokanelibrary.org/event/5373859 PEND ORIELLE COUNTY FAIR “Sew it, Grow it, Show it” is the theme of the 2021 fair, offering traditional events and exhibits in agriculture, food, crafts and more, along with vendors, entertainment, a rodeo and other attractions.

Aug. 19-22. Pend Oreille County Fairgrounds, 419152 State Route 20, Cusick. pocfair.com (509-445-1367) RIVER PARK SQUARE JOB FAIR Get your resumes ready for a job fair with 50+ positions available at stores including Banana Republic, Sephora, Anthropologie, Cosmic Cowboy Grill and more.

The fair happens on the first level.

The first 25 applicants get a goodie bag. Aug. 19, 4-7 pm. Free. River Park Square, 808 W. Main Ave. riverparksquare.com (509-624-3945) ROOTS OF WISDOM Children and families can discover the unique partnership between cutting-edge western science and traditional knowledge of indigenous peoples. Through the voices of elders and youth, storytelling, handson interactives and clever video games, visitors can take part in the growing movement towards sustainability and reclamation of age-old practices.

Through Sept. 5; Tue-Sun 10 am-5 pm. $5-$12. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931) CONVERSATIONS ON NATURE The Master Gardener Foundation of Spokane County is offering the educational “Conversations on Nature: Nurturing Your Garden Throughout the Growing Season” series. Topics as follows. Aug. 19: Ornamental grasses of the Pacific Northwest and how to preserve flowers. Oct. 7: Live-stream event to create pumpkin centerpieces with botanical elements. Aug. 19 and Oct. 7, 7-8:45 pm. $25/each; $65/all 3 sessions. mgfsc.org THURSDAY NIGHT LIVE (TNL) This summer the MAC is open late with half-off admission. TNL offers a mix of live music, gallery cruising, scheduled guided exhibit talks led by museum staff, public talks, artist workshops and/ or demonstrations and periodic exhibit openings. The Museum also sells bottled water, soft drinks, beer and wine (21+), and the MAC store is open. Third Thursday of the month through Sept.

16. $6. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwest-

RELATIONSHIPS

museum.org (509-456-3931) TRIVIA: AVATAR: THE LAST AIRBENDER & THE LEGEND OF KORRA Trivia covers all three seasons of “Avatar: The Last Airbender” as well as the four-season spin-off show The Legend of Korra. Ages 10+. Registration required. Aug. 20, 2-3 pm. Free. scld.org THE FARM CHICKS VINTAGE & HANDMADE FAIR The annual, two-day curated market offers hundreds of curated vendor booths selling antique, rustic, salvaged, vintage and handmade items, including home decor, clothing, textiles, jewelry, garden items, furniture, art and much more. Aug. 21 from 9 am-6 pm and Aug. 22 from 9 am-4 pm. $10/day.

Spokane County Fair & Expo Center, 404 N. Havana St. thefarmchicks.com LOCAL AUTHOR STORYTIME Bring your family to the Sandpoint Library as talented local authors read their stories, lead a children’s craft project, and answer your questions. Book signing to follow. Aug. 21 and Sept. 11 at 10 am.

Free. Sandpoint Library, 1407 Cedar St. (208-265-9565) UNITY IN THE COMMUNITY The region’s largest multicultural event offers free school supplies and bike helmets to kids in grades K-8 (children must be present; while supplies last). Other activities include the Cultural Village, entertainment, career and education fair, youth area, health fair, senior resources and general vendors. Aug. 21, 10 am-4 pm. Free. Riverfront Park, 507 N. Howard St. nwunity.org (509-625-6600) WORLD OF THE WEIRD Local children’s author Kelly Milner Halls returns to Whitman County for two programs.

The first is at the park next to the Endicott Library at 11 am and the second is at the St. John Park at 1 pm. Kelly is bringing some of her books about wonderful and weird animals and sharing stories about how she creates the books. Aug. 24, 11 am. Free. Endicott Library, 324 E St. whitcolib.org (509-657-3429) SPARK CENTRAL ANNIVERSARY OPEN HOUSE Meet staff, volunteers and members of Spark Central’s creative community to mingle and reflect on five years of creativity, innovation and imagination for all! Aug. 27, 5-8:30 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org

FESTIVAL

NORTH IDAHO STATE FAIR This year’s fair theme is “There’s Magic in the Fair” and includes a carnival, fair food vendors, live music and entertainment, a demo derby, monster trucks, rodeo and much more. Aug. 20-29. $6-$8 gate admission; special events require separate ticket. Kootenai County Fairgrounds, 4056 N. Government Way. nisfair.fun MILLWOOD DAZE Celebrate in Millwood with the community festival that includes a 5K fun run (8 am), a pancake breakfast (8 am-noon), car show, street fair and a free movie in the park (8/27).

Aug. 27, 8-10 pm and Aug. 28, 8 am-3 pm. Millwood Community Center, 3223 N. Marguerite Rd. millwoodnow.org

FILM

THE GREEN KNIGHT A fantasy re-telling of the medieval story of Sir Gawain and the Green Knight. Showing Aug. 1921 at 7 pm, Aug. 22 at 4 pm. $3-$7. The Kenworthy, 508 S. Main St. kenworthy. org (208-882-4127)

Advice Goddess SHIFTY-FIFTY

A close friend and I spend a lot of time discussing her issues with her boyfriend. I’m always there for her, even late at night when she’s upset about something.

However, when I bring up someone I’m interested in, she’ll cut me off or say she just can’t listen to me talk about the guy. Is it petty to feel hurt and to expect more from her? —Disturbed There are friends you can count on — and friends you can count on to fake their own kidnapping the moment you are the slightest bit in need.

This sort of “friend” can be hard to identify because we want to believe their friendship is based on more than seeing us as an easy mark. This isn’t to say we lack the psychological tools to identify and deal appropriately with users posing as friends. As humans began living in groups, we evolved to have a social “loss prevention team” — the psychological version of the squad department stores have to catch crafty shoppers who get nine months pregnant in a matter of minutes, uh, with 26 designer dresses.

Our minds are tuned for “cheater detection,” to notice sneaky nonreciprocators — people who intentionally take more than they give — explain evolutionary psychologists Leda Cosmides and John Tooby. The police force of our cheater detection system is our emotions: anger and resentment and other gloom-eristic feelings that rise up when we’re giving and giving and being shafted by somebody who’s all take.

That said, friendship isn’t always 50/50, and it’s important to identify when a good friend is temporarily unable to act like one because they’re going through a rough patch. Unless that’s the case here, your emotions are telling you the balance of give and take between you is just not right.

Now, maybe she’s just a selfish taker and things will never be right. Then again, you could explain that you feel shorted and give her a chance to right the balance. Even good people sometimes act like crap people. As I see it, one job of a real friend is to put us on notice when we’re falling short. This gives us the chance to make the requisite sacrifices to be a good friend to them -- like by dragging our emotional immaturity out back and slaughtering it like a goat on a stone altar (uh, the condo patio).

AMY ALKON

ON CLOUDY NINE

I’m having this undefined thing with this great woman I see just about nightly. She ended a toxic relationship seven months ago, and I’m still recovering from a terrible breakup. We’re great friends, crack each other up, are extremely honest with each other, and have great sex. Should we try to label this? I worry this free love/nostrings-attached approach can’t last. —Troubled Zoos have cages so the lions don’t wander through suburbia, snacking on children and labradoodles.

Commitment serves a similar boundary-establishing function, though out of the worry that one’s partner will sneak over to the hot neighbor’s for a nooner, not lunch on them with a side of purse dog. Also, once two people spell out that they’re a “we,” the parameters of decision-making expand accordingly: “What works for us?” instead of “What’s best for me?”

But sometimes, people still licking their wounds from their last relationship have the close-to-perfect next partner show up inopportunely early. They could push that person away with “I’m not ready now,” which could turn out to be “goodbye forever.” Or...maybe they could have a “not-quite-sure-what-this-is” thing until they feel ready for a relationship again.

There’s a challenge to this loosey-goosey approach, and it’s how disturbed we humans are by uncertainty: a lack of information about what might happen. The murky unknown revs up feelbad emotions like anxiety and dread over our inability to narrow down the various ways things could go toiletward.

Different people have varying levels of what psychologist Mark H. Freeston and his colleagues describe as “intolerance of uncertainty.” To decrease yours (and the angsty feelings that come with), spell out what you can — a likely worst-case scenario: for example, a woman you’ve grown attached to tires of you and takes to Tinder like a duck to those little goldfish crackers. Painful, yes. But, as you’ve shown, survivable — if temporarily deadly to the ego.

Understanding this should help you avoid any temptation to rush things — possibly blowing up the relationship in an attempt to relieve the tension of uncertainty. To help yourself stay on the straight and ambiguous, keep in mind that this uncertainty-alleviating impulse is the business model for horror movies. Without it, they’d be horrifying bores that fizzle out at the three-minute mark — when the teens hear unearthly growls coming from the basement of the abandoned house and one says to the rest: “Yeah, whatevs. Let’s just stay here upstairs playing strip chess.” n ©2021, 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)

AUGUST 19, 2021 INLANDER 33

EVENTS | CALENDAR DRIVE-IN MOVIE NIGHTS The HUB’s outdoor drive-in movies run through the fall. Admission is per car; local food trucks are on site selling snacks and concessions. See website for complete schedule and COVID policies. Aug. 20 at 8 pm (Happy Feet) and 10:30 pm (Dirty Dancing). $20. HUB Sports Center, 19619 E. Cataldo. hubsportscenter.org MOVIES IN THE PARK A family-friendly event in Sally’s Park. All movies begin at sundown. Bring blankets and lawn chairs and enjoy the outdoors with safe distancing. Snacks and drinks are available for a modest price, with all proceeds benefiting The Salvation Army’s local youth programs. Aug. 20 and 27.

Free. The Salvation Army Spokane, 222 E. Indiana. salvationarmyspokane.org HARRY POTTER & THE CHAMBER OF SECRETS Liberty Lake’s annual summer event series, with weekly outdoor movies at local parks; starts at dusk. Aug. 20.

Free. Pavillion Park, 727 N. Molter Rd. pavillionpark.org (509-755-6726) RAYA & THE LAST DRAGON Liberty Lake’s annual summer event series, with weekly outdoor movies at local parks; starts at dusk. Aug. 21. Free. Pavillion Park, 727 N. Molter Rd. pavillionpark.org FAMILY MOVIE NIGHT: NIGHT AT THE MUSEUM A special movie night under the stars in the museum’s amphitheater.

The MAC café and exhibits are also open until 7:30 pm (regular admission applies). Fresh popcorn is included with the movie! Aug. 27, 8 pm. $5. Northwest Museum of Arts & Culture, 2316 W. First. northwestmuseum.org MUSEUM MOVIE NIGHT AT HREI: THE GRUBSTAKE Join the Museum of North Idaho for a showing of Nell Shipman’s The Grubstake, a silent movie filmed in Priest Lake, Idaho. Aug. 27, 7-9 pm. Free.

Human Rights Education Institute, 414 W. Fort Grounds Dr. museumni.org

ter; masks required to/from your mat.

Pre-registration required. 21+. Aug. 22, 10 am. $20. Brick West Brewing Co., 1318 W. First Ave. brickwestbrewingco.com RIVERFRONT EATS FOOD TRUCK SERIES The outdoor food truck series in the park happens Tuesdays from 11 am-2 pm. Each week features a new lineup of locally owned food trucks; see complete schedule at link. Riverfront Park, 507 N. Howard. riverfrontspokane.com PRESERVE IT! SUMMER HOME FOOD PRESERVATION SERIES This series of classes feature research-backed information on timely preservation of produce. Topics covered include pressure canning (Aug. 18), pickling (Aug. 25), tomato sauce and salsa (Sept. 1) and fermenting veggies (Sept. 8). $15/class.

WSU Spokane County Extension, 222 N. Havana St. extension.wsu.edu/spokane YAPPY HOUR Celebrate with the Better Together Animal Alliance and your canine companion at the Ponderay PetSafe Dog Park. Enjoy local beer, music sunshine and community. Last Thursday of the month from 4-7 pm through Sept.

30. Free. Ponderay Petsafe Dog Park, 870 Kootenai Cuttoff Rd. bettertogetheranimalalliance.org CRAVE! Crave! Northwest Food & Drink Celebration is back for 2021, offering a walk-around grand tasting dinner showcasing the talents of regional and guests chefs, along with bartenders and local food and beverage purveyors. 21+. Aug. 27, 6-9 pm. $65. CenterPlace Regional Event Center, 2426 N. Discovery Place Dr. cravenw.com/ (509-688-0300) SALMON BARBECUE Bring you friends and enjoy a delicious salmon dinner with free outdoor entertainment at 2 pm. $15/adults, $10/seniors (65+): $10/ kids under 12. Aug. 29, 12-4 pm. $10-$15.

Western Dance Center, 1901 N. Sullivan Rd. squaredancespokane.org

FOOD & DRINK MUSIC INLANDER RESTAURANT WEEK 2021 The 10-day, regional culinary celebration returns, offering three-course, fixed price menus ($22 or $33) at dozens of restaurants in the Inland Northwest.

See complete details and menus at InlanderRestaurantWeek.com. This year’s charity partner is Big Table Spokane, which supports hospitality professionals in crisis. Aug. 19-28. InlanderRestaurantWeek.com RIDE & DINE Enjoy a scenic gondola ride, live music and a savory mountaintop barbecue. Lift ticket included in the price; also includes an option to mountain bike back down the mountain. Fridays from 3-7 pm through Aug. 27. $8$55. Silver Mountain Resort, 610 Bunker Ave. silvermt.com ROCKET WINE CLASS Rocket Market hosts weekly wine classes; sign up in advance for the week’s selections. Fridays at 7 pm. Price varies. Rocket Market, 726 E. 43rd Ave. rocketmarket.com VISTA HOUSE BEVERAGE SERVICE Each Saturday in August, staff from Mt. Spokane Ski & Snowboard Park are providing beverage service at the summit, featuring seasonal selections from local breweries, plus snacks and other beverages. Saturdays from 12-6 pm through Aug. 28. Mt. Spokane State Park, 26107 N. Mt. Spokane Park Dr. mtspokane.com THE UNION PRESENTS: YOGA & MIMOSAS A one-hour vinyasa flow followed by mimosas. Bring a mat and wa-

34 INLANDER AUGUST 19, 2021

BROWNE’S ADDITION SUMMER CONCERTS: SIDETRACK A series of three summer concerts in Coeur d’Alene Park, presented by the Browne’s Addition Neighborhood Council. Aug. 19, 6-8 pm.

Free. Coeur d’Alene Park, 300 S. Chestnut St. facebook.com/brownesaddition GRITS AND GLAMOUR: LORRIE MORGAN & PAM TILLIS Pam Tillis and Lorrie Morgan are delighting old and new fans across North America on their highly successful Grits and Glamour Tour. Aug. 19, 7 pm. $50+. Coeur d’Alene Casino, 37914 S. Nukwalqw. cdacasino.com CPC SUMMER CONCERT SERIES A free concert for the community featuring Kevin Brown and The Beloved Country (bluegrass music). Aug. 22, 5:30-8:30 pm. Free. Colbert Presbyterian Church, 4211 E. Colbert Rd. colbertpres.org SAMMY HAGAR & THE CIRCLE Summer’s just not the same without Sammy, so NQ is bringing the Red Rocker back to its outdoor stage, along with Michael Anthony, Jason Bonham and Vic Johnson. Aug. 22, 7:30 pm. $59-$109.

Northern Quest Resort & Casino, 100 N. Hayford Rd. northernquest.com CHORALE COEUR D’ALENE FALL AUDITIONS Dr. Keith Whitlock, the chorale’s new Artistic Director welcomes singers for its fall and Christmas concerts. Aug. 23, 24 and 26 from 5-8 pm. Free. Peace Lutheran Church, 8134 N. Meyer Rd. choraleCdA.com (208-446-2333) MUSIC ON MONDAYS CONCERT SE-

RIES: MATT RENNER BAND Bring chairs, snacks and enjoy old time country, bluegrass and Americana music from The Matt Renner Band. Aug. 23, 6-7:30 pm. Free. Coeur d’Alene Public Library, 702 E. Front Ave. cdalibrary.org GIRLS ROCK LAB CONCERT Girls Rock Lab camp participants perform at the Nest, an outdoor performing space in Kendall Yards. Aug. 25, 5-6:30 pm. Free.

The Nest at Kendall Yards, 1335 Summit Parkway. spark-central.org PICNIC WITH THE SPOKANE SYMPHONY @ BEACON HILL An ensemble of Symphony musicians perform the elegant and graceful Beethoven Septet. This al fresco concert includes your choice of a picnic meal from Beacon Hill with the option of adding a grazing box and a bottle of wine. Aug. 25, 7 pm. $62.

Beacon Hill Events, 4848 E. Wellesley Ave. spokanesymphony.org 4X4X4 PERFORMANCES The Cutter presents four, 20-minute family friendly performances and a soup dinner for $4 every fourth Friday of the summer. Aug. 27, 5:34 pm. $4. Cutter Theatre, 302 Park St., Metaline Falls. cuttertheatre.com

SPORTS & OUTDOORS

SPOKANE TO SANDPOINT RELAY A two-day, 200-mile relay adventure. The course starts at Green Bluff before descending to the Spokane River, cruising nearly the full length of the Centennial Trail to Coeur d’Alene, and finishing on the beach of Lake Pend Oreille in Sandpoint. Aug. 20-21. $500-$1650/team. spokanetosandpoint.com/ FULL DRAW FILM TOUR The 2021 archery film tour offers a wild ride of adventure across North America. Aug. 21, 7 pm. $10-$19. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com SPOKANE SHOCK VS. LOUISVILLE XTREME Arena football. Game also scheduled to air on radio, TV and YouTube. Aug. 21, 7:05 pm. $8-$58. Spokane Arena, 720 W. Mallon Ave. thespokaneshock.com (279-7000) BACK TO NATURE TRAIL RUN Choose between a 6, 9 and 18k course at Silver Mountain Resort. Longer distance runners will challenge their technical skills with shale rock sections and varying terrain. Runners also receive full-day gondola lift ticket, soft-feel tech finisher shirts and custom slate rock medals.

Aug. 22. $55-$85. nsplit.com PAWS IN THE POOL The official dog day of summer is back at Park Road and Valley Mission Pools. Park Road Pool is open from 9-10 am for dogs 65 pounds or under and from 10:30-11:30 am. for dogs over 65 pounds. That afternoon, Valley Mission Pool opens from 1-2 pm for dogs 65 pounds or under and from 2:30-3:30 pm for dogs over 65 pounds.

Each canine participant costs $5 and the limit is two dogs per owner. Dogs must be six months or older and current vaccination records must be present. Dogs also must be spayed or neutered. This event is not for dogs with aggression or socialization challenges. PetVet Hospital and Wellness Center provide veterinarian oversight. Aug. 22. $5/dog. Valley Mission Pool, 11123 E. Mission Ave. spokanevalley.org/dogswim CIRCLING RAVEN CHAMPIONSHIP Be a part of the fame and glory of the Symetra Tour. Sponsorship, PRO AM and volunteer opportunities are available.

Aug. 23 and Aug. 29. $12-$28. Circling Raven Golf Course, 27068 S. Highway 95. cdacasino.com RIVERFRONT MOVES: PILATES AT THE CLOCK TOWER Pilates is a whole-body workout focusing on core integration, shoulder stability, lower body strength and power and joint mobility. Tuesdays from 10-11 am through Aug. 24. Free.

Riverfront Park, 507 N. Howard St. my.spokanecity.org/riverfrontspokane STATE PARKS FREE DAY Visit Washington State Parks without a required Discover Pass ($10/day or $30/year).

Includes day access locally to Riverside, Mt. Spokane and Palouse Falls State Parks. Aug. 25, Sep. 25, Nov. 11 and Nov. 26. Free. Riverside State Park, Spokane. parks.state.wa.us/281/Parks WEDNESDAYS IN THE WOODS A sixweek series of outdoor learning events hosted by the Riverside State Park Foundation. Wednesdays from 6:308:30 pm through Aug. 25. Event locations vary, details and registration at rei.com/learn. Discover Pass required to visit the park. Register at rei.com/learn

THEATER

A MIDSUMMER NIGHT’S DREAM Spokane Parks & Recreation partners with the Spokane Shakespeare Society (S3) to bring Shakespeare to Riverfront this summer, featuring free, family-friendly performances. Shows are Aug. 6-29; Thu-Sat at 6:30 pm and Sun at 2 pm.

Seating begins 30 min. before showtime. Pavilion at Riverfront, 574 N. Howard. spokaneshakespearesociety.org SHAKESPEARE IN THE PARKS: CYMBELINE Montana Shakespeare in the Parks invites guests are to arrive early with lawn chairs, blankets and picnics to enjoy this year’s pre-play performances and events. Cymbeline, also known as The Tragedie of Cymbeline or Cymbeline, King of Britain, is Shakespeare’s play set in ancient Britain, based on legends that formed part of the Matter of Britain concerning the early Celtic British King Cunobeline. Aug. 21, 6 pm.

Free. Lakeview Park, 901 Ontario St., Sandpoint. shakespeareintheparks.org AUDITIONS: TRADITIONS OF CHRISTMAS Traditions of Christmas is a Radio City Music Hall-style show. Choir members needed, along with several singers/ dancers. The runs in Coeur d’Alene Dec. 10-22, 2021. Aug. 22, 5-7 pm and Aug. 23, 6-8 pm. Red Bird Theater, 618 E. Wallace Ave. traditionsofchristmasnw.com SHAKESPEARE IN THE PARKS: A MIDSUMMER NIGHT’S DREAM Touring for its 49th year, the Montana Shakespeare in the Parks Company gives more the 90 performances to communities in Montana, North Dakota, Wyoming, Idaho and Washington. Aug. 22, 5 pm. Free.

Pavillion Park, 727 N. Molter Rd. shakespeareintheparks.org NIGHT OF THE BARDS A night of five original one-acts by Sandpoint playwrights. Aug. 27-28 at 7:30 pm, Aug. 29 at 2 pm. $12-$15. Panida Theater, 300 N. First Ave. panida.org (208-255-7801)

VISUAL ARTS

AMERICAN ORIGINAL: THE LIFE AND WORK OF JOHN JAMES AUDUBON: An exclusive selection of original prints, paintings, manuscripts and personal possessions that together tell the incredible story of a man who overcame so many obstacles to attain internation-

al recognition through his creativity and initiative on projects such as the ubiquitous “The Birds of America.” Through Sept. 19; Tue-Sun 10 am-5 pm. $5-$12.

Northwest Museum of Arts & Culture, 2316 W. First. northwestmuseum.org ARTISTS IN THE GARDEN Regional artists share their talent in visual arts, fiber arts, cutting boards, micro greens, cards, art glass, hand-turned wooden bowls and more. Coffee, tea, refreshments and conversation abound. Aug. 19, 10 am-1 pm. Free. Create Arts Center, 900 W. Fourth St., Newport. createarts.org INTRODUCTION TO ENCAUSTIC W/ KAREN MOBLEY Learn the basics of preparing encaustic materials and create a small work of art using encaustic.

Students (ages 16+) should have some experience painting in another medium such as oil or acrylic. Aug. 19, 10-2 am. $145. Spokane Art School, 811 W. Garland Ave. spokaneartschool.net WESTERN CONTEMPORARY Featuring the jubilant landscapes and pop culture references of Travis Walker to Aaron Johnson’s calm rolling hills of the Palouse, grounded by whimsical animal sculptures and mounts by Kelsey Bowen and Chase Holland, and the robust and graphic ceramics of Tom Jaszczak, along with long-standing region artists and staples of the gallery for the past four years, Pat Siler and Robert Schlegel.

Through Sept. 4, open daily 11 am-6 pm.

Free. Art Spirit Gallery, 415 Sherman, Coeur d’Alene. theartspiritgallery.com DARA DEBAST: PHASES OF ISOLATION Artist statement: “This long overdue new body of work is aptly named because it is frenetic; in the shifting construction, intriguing in its diversity of textures, color and imagery, yet my work has definitely evolved. Over the past years, I found myself constantly changing my mind about everything.”

Gallery open Aug. 20 and 27 from 3-8 pm. Free. Kolva-Sullivan Gallery, 115 S. Adams St. kolva-sullivangallery.com RIVER RIDGE ASSN. OF FINE ARTS MONTHLY MEETING The group’s August meeting is a show-and-tell style event. Bring a piece of art to share.

There’s also a potluck; bring a main dish, salad or dessert. Call Chuck at 325-0471 with any questions. Aug. 25, 10 amnoon. Free. Spokane Art Supply, 1303 N. Monroe St. (509-325-0471)

WORDS

UNDERSTANDING ISRAEL Professor Nancy Koppelman explores 12 features of Israel’s history, diverse ethnic and religious ways of life, governance and justice structures, and educational system.

This talk sheds light on the people who reside in Israel and the occupied Palestinian territories, and aims to provide history and context for this complex nation, the only state in the world with a majority Jewish population. Aug. 24, 6:30 pm (online). Free. humanities.org BROKEN MIC Spokane’s longest-running weekly poetry open mic. All ages, however, this is a free speech event.

Wednesdays from 6:30-9 pm. Free.

Neato Burrito, 827 W. First. (847-1234) SPARK CENTRAL OPEN MIC Spark’s open mic has a theme of “creativity and resilience.” All ages can share written works, songs or even short performances. Sign-ups at 5:45 pm. Aug. 26, 6-7:30 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org/events/ open-mic (509-279-0299)

With vaping, the cannabis product is heated to a specific temperature that allows it to be vaporized and inhaled, but not to a point where it combusts, or burns.

GREEN ZONE

Going Up in... Vapor Had enough smoke? Here’s the lowdown on vaping as a smoke-free alternative for getting high

BY WILL MAUPIN

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Which makes now as good a time as any to look into the vape options out on the market. Let’s answer a few basic questions about vapes.

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As is the case with smoking, vaping delivers cannabis via the lungs and, as a result, has a similar effects profile.

The key difference between the two is the temperature to which the cannabis is heated.

With vaping, the cannabis product is heated to a specific temperature that allows it to be vaporized and inhaled, but not to a point where it combusts, or burns.

As a result, no smoke is produced. That makes vaping a discreet way to consume cannabis, and a bit easier on the lungs as well.

IS VAPING SAFE?

An epidemic of vape-related lung injuries led to a wave of hospitalizations around the country in late 2019. Researchers quickly linked the injuries to vitamin E acetate, an ingredient often used to change the viscosity of liquid vape products, especially black market ones. Regulators

in Washington subsequently banned the sale of vape products containing vitamin E acetate. As a result, all products sold at licensed dispensaries in Washington are required to be free of the chemical.

Otherwise, vaping is considered to be somewhat safer than smoking, if only because smoking creates more particles that are inhaled. Still, vaping has inherent risks associated with consuming a substance through the lungs.

WHAT ARE YOUR OPTIONS?

Vape pens have become incredibly popular and ubiquitous in the cannabis community. They’re simple, portable, user-friendly and discreet. With cannabis oil contained in a one-use cartridge, vape pens allow users to consume cannabis without ever needing to touch the actual material.

On the other end of the spectrum are dab rigs, with their complicated glasswork, red-hot metal nails and conspicuous use of a blow torch. Dabbing allows users a bit more flexibility in the product they consume and is a much more involved process than using a pen.

If you’re looking for a blast from the past, there are modern versions of the volcano vaporizers that heat plain old cannabis flower, rather than the processed oils and waxes used in pens and dab rigs. n

AUGUST 19, 2021 INLANDER 35

GREEN ZONE

BE AWARE: Marijuana is legal for adults 21 and older under Washington State law (e.g., RCW 69.50, RCW 69.51A, HB0001 Initiative 502 and Senate Bill 5052). State law does not preempt federal law; possessing, using, distributing and selling marijuana remains illegal under federal law. In Washington state, consuming marijuana in public, driving while under the influence of marijuana and transporting marijuana across state lines are all illegal. Marijuana has intoxicating effects; there may be health risks associated with its consumption, and it may be habit-forming. It can also impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of this drug. Keep out of reach of children. For more information, consult the Washington State Liquor and Cannabis Board at www.liq.wa.gov.

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59. It’s cheap, they say 60. Easy as falling off ____ 61. Villain’s look 62. 25% of doce 63. Nike’s swoosh, e.g.

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1. Desert where, in 1923, the first velociraptor fossil was discovered 2. From scratch 3. Toy sold at the Australian store “I’m Rick James Bricks” 4. They often read “Thanks a latte!” at coffeehouses 5. Physicist Enrico after whom element #100 is named 6. ____-certified organic 7. Brazil’s Universidade de ____ Paulo

40 43 47

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50 55

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8. Brew steeped outdoors 9. In a truly wretched way 10. Help 11. Historical record 12. It may say “Forever” 13. Old Testament prophet

13

THIS W ANSWE EEK’S I SAW RS ON YOUS

22

28. Phosphine, e.g.

30. Word repeated in the Davy Jones quote “Once a ____, 37 38 always a ____” 32. Season to be full of cheer 41 42 33. Political commentator Perino 45 34. Way off 36. Beach house owner 49 37. Knock (on) 40. Scholarly 51 52 53 54 42. Get seen by, like, everyone 57 44. NFL great Smith who won on “Dancing With the Stars” 60 45. Garbage boat 46. “Cast of thousands” films 63 47. Only element that starts “I WAS WRONG” with X 48. Origami bird 18. Is unwell 49. Winery containers 22. Cranky due to lack of food 51. Telemarketer’s success 24. Singer Kylie 52. Chocolate/caramel candy 25. Makes tracks, in a way 53. Make out, in Manchester 26. Office fill-in 54. Brand originally called Froffles 27. Bedroom poster figure, say 57. General practice?

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46

DOWN

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12

24

29

36. “Dadn’t mean to!”

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31. Two-time Oscar winner Jackson 35. “If u ask me ...”

9

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AUGUST 19, 2021 INLANDER 39

Play where the big winners play.

Home of the Circling Raven Championship AUGUST 23 RD – 29 TH , 2021 Join us at the Coeur d’Alene Casino for the 2021 Circling Raven Championship! This week-long tour is jam-packed with events, including:

Symetra Tour Events 7 AM - DUSK

Friday, August 27 TH

Saturday, August 28 TH

Sunday, August 29 TH

• •

• •

• • •

First Round Second Round Pairings Posted

•

Second Round Cut Made Following Play • Top 60 and Ties Final Round and Pairings Made

Final Round Awards Ceremony Media Interviews

Meet the Players!

Fatima Fernandez Cano

Casey Danielson

SANTIAGO DE COMPOSTELA, SPAIN

OSCEOLA, WISCONSIN

Amanda Doherty ATLANTA, GEORGIA

132 players, from 35 countries and 40 states will tee it up and play for their share of the $200,000 purse. Visit cdacasino.com to learn more about the talented group of women participating in this year’s Symetra tour!

Scan the QR Code to purchase your passes!

Visit cdacasino.com for more information on the players, events, and more. Purchase a one-day spectator pass for $5 or a week-long pass for $20.

W E LC O M E H O M E .

CASINO

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HOTEL

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DINING

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SPA

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CHAMPIONSHIP

GOLF

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