For many immigrants, finding the flavors, ingredients and dishes they were raised on in their adopted home countries can be difficult. But the Inland Northwest offers Almaz Ainuu, owner of Spokane’s Queen of Sheba, a unique link to her native Ethiopia: teff.
After settling in Spokane following the Iranian Revolution, Fery Haghighi has been a part of the local food landscape for almost 40 years.
“When we came here, there were only chain restaurants…Spokane has come such a long way since then.”
This dish tastes best when using young green beans. Remove the stem but leave the tail for a more natural, freshly-picked look. Pairs well with steamed rice and an Asian-style beef, chicken or tofu.
The traditional foods of Scotland tend to be beautifully rustic, hearty and filling. They are full of the flavors of the earth and many utilize the deep and complex flavors of Scotch whisky. Cranachan (Kran-uh-ken) is a layered dessert that combines the nutty flavors of toasted oats with the lightness of whipped cream, the tart flavor of raspberries, and the warmth of honey and whisky. It’s all the things you’d hope for in a simple dessert.
The Alfonso’s recently purchased a vineyard, which will allow Javier to follow in his family footsteps, taking the wine all the way through the process. For him, Washington is a wonderful place to make wine because the possibilities are endless. “I think Washington can create world class wine out of many varieties, not just Cabernet, Merlot, Cabernet Franc, or Syrah but also Riesling, Chardonnay, Grenache, Mourvedre, and, I believe eventually, Tempranillo, Graciano and others to be discovered.”
Coming from a European background, Pellet has brought a wealth of experience from everywhere he has made wine, and the wines he makes reflect that knowledge. They are grown up, elegant, and complex.
In February of 2020, chef, restaurateur and Spokane-native Chad White was named as a semifinalist by the James Beard Foundation for Best Chef: Northwest & Pacific for his first local restaurant, Zona Blanca Ceviche. For the Top Chef-alum, it was the exclamation point on 2019 which saw him open TT’s Old Iron Brewery and Barbecue with local brewer Travis Thosath in Spokane Valley and two locations of High Tide Lobster Bar. In the weeks following the nomination, White’s momentum was stopped as the COVID-19 pandemic shuttered restaurants. Now, as he looks to relaunch Zona Blanca in its new Downtown Spokane location, we check in with White on the year that wasn’t, his work with the Spokane Hospitality Coalition and what is to come for him and the region.
Gardening in the Inland Northwest is exciting and rewarding. Our spring weather is ideal for vegetables like lettuce, beets and broccoli to grow and thrive. During summer we have plenty of cloud free days and heat to help ripen warm weather crops like tomatoes, peppers and eggplant. By fall the slow growing vegetables like pumpkins will be ready to harvest. You can also grow a second season of cool weather veggies starting in late summer into the fall.
Here are some tips and tricks to help create success in your garden!