Edible Inland Northwest 1-Year Subscription

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$28.00

1-year subscription to Edible Inland Northwest

Category: Subscriptions

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Description

A 1-year subscription which covers 4+ (four) issues is valued at $28, but as an introductory offer we invite you to “Pay-What-You-Want” for Edible Inland Northwest.

While we encourage you to pick up a copy of our magazine from one of our advertisers or distribution partners, subscribing is the only way to guarantee that you will get the freshest content from Edible Inland Northwest delivered directly to your door!

(Please note: minimum price is set at $4 to cover the cost of shipping.)

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Noreen Hiskey, chef-owner of @InlandCurry, has bee

Noreen Hiskey, chef-owner of @InlandCurry, has been working with local restaurants and business-owners to put together a fundraiser to help aid agencies in India as the Covid-19 pandemic surges across the country.

With generous donations from @blackstraw2019, @ChapsSpokane, @CochinitoTaqueria, @dBaliAsianBistro, @FerysCatering, @IndabaCoffee, @Island_Style_Food, @K2Greens, @KopeWoodcraft, @LadderCoffee, @luckyladybread, @RindAndWheat, @rutspokane @ThreeBirdiesBakery, @SkewersTruck, @TeasCompanySpokane, and @_Ruins, @_McRuins, @_StellasRestaurant, Inland Curry has put together two raffle packages to benefit Mission Oxygen.

In addition to the raffle, a portion of proceeds from Inland Curry’s sales at @FeastWorldKitchen on Thursday, May 13 will go to benefit Khaana Chahiye, a Mumbai-based non-profit that has provided over 4.5 million meals to those in need since it was founded in response to Covid-19.

Learn more about Noreen, Inland Curry, Mission Oxygen and Khaana Chahiye on the blog at edibleinlandnw.com and visit @InlandCurry or InlandCurry.com to get your raffle tickets and find the menu for Thursday's event.

Our friend @ChefChadWhite is one of the most recog

Our friend @ChefChadWhite is one of the most recognizable faces in our local culinary landscape. We interviewed him at the new location of @ZonaBlancaCeviche to learn how he approached and embraced the shutdowns, why he’s so passionate about supporting the Spokane community, and what's next for him and @cwhospitalitygrp.

“At the end of the day, our real heroes have been the community. It’s just incredible how much love they have for their [local] businesses. And out of excitement, my team and I are like ‘We’re gonna do great when we come out of this pandemic, look at all the lessons we learned! We really understand our business and we’re gonna do so much better.’”

Please continue to support our local restaurants and visit @spokanehospitalitycoalition or Save509.com to learn more. Head to the link in our bio to read the full story, pick up a copy at any of @chefchadwhite’s restaurants, or stop by any of our partner locations and grab an issue!

📸@jordanwertmanphotography & @joyfulmeandering

We support @BigTable_spo because they are committe

We support @BigTable_spo because they are committed to helping people in our community. They provide individuals in the local restaurant and hospitality industry with help and resources ranging from addiction recovery to rent support. In short, Big Table and its offshoots in Seattle, San Diego and Nashville serve those who serve us on a daily basis.
For #GIVEBIG this year, we encourage you to visit big-table.com and givebigwa.org and make a donation that will help individuals in an industry that has been hurt so much in the past year get the care and support they need in order.
Special thanks to @NoLiBrewhouse and @DavidsPizzaSpokane for matching donations up to $10000, their ongoing support of @bigtable_spo, and their commitment to strengthening our local hospitality industry.
For more information, head to @bigtable_spo or visit big-table.com.

Brittany is one of our valued contributors and a h

Brittany is one of our valued contributors and a huge support to the community.
Growing up she was fascinated by Scottish culture and shares one of her favorite Highland recipes here with us. Check out her recipe for Scottish Cranachan with Raspberries and Oats along with all of her #SpokaneIsSweet recipes on our website and in Edible Inland Northwest 🏴󠁧󠁢󠁳󠁣󠁴󠁿
📸@joyful.meandering

May is Celiac Awareness Month, so it’s a great t

May is Celiac Awareness Month, so it’s a great time to announce that Mandy of Spokane Gluten Free Eats is now writing for Edible Inland Northwest! She is one of more than 3 million American’s (and rising) who are currently living with Celiac Disease, and with advocates like her, living with the disease or sensitivity is a lot easier than it used to be. Stay tuned for more from Mandy on our website. In the meantime follow her gluten-free adventures over at @spokaneglutenfreeeats and swipe to learn more about Celiac Disease.

For more information, visit the Celiac Disease Foundation at celiac.org
📸 Jess Varda @luckywishbonephotography

NEW COLLAB ALERT!!! Tickets are live now (and sell

NEW COLLAB ALERT!!! Tickets are live now (and selling fast) for the next local chef collaboration from the Spokane Hospitality Coalition. Michael Wiley of @wileysdowntownbistro and @prohibition.gastropub AND @avontgrant / @foodie_bartender are teaming up for a night of southern fare. Here’s the menu for next Monday, May 3rd "Back to the Roots: Cooking with Soul.”

Tickets for this collab are only $50, with 3 cocktail pairings available for an additional $25. Head over to @SpokaneHospitalityCoalition or Save509.org before it sells out.

WATERMELON FETA SALAD WITH APPLE CIDER VINAIGRETTE
(Optional cocktail pairing: “Sweet Tea”)

SHRIMP MAC N CHEESE WITH OKRA AND KALE AIOLI
(Optional cocktail pairing: “Not Your Standard” Rum and Coke)

MOM’S PORK SHANK
Slow braised pork shank, mashed potatoes, collared greens, rosemary pan sauce, and crispy onions
(Optional cocktail pairing: “Nearest” Fashioned with Tobacco Infused Tincture)

PEACH COBBLER ICE CREAM WITH WAFFLE CONE CRUNCH AND HABANERO CARAMEL

It's @kentuckyderby weekend, so it's time to make

It's @kentuckyderby weekend, so it's time to make @adrianajanovich's Double Mint Julep! Welcome May by making a big batch of Mint Simple Syrup and keep it in your fridge to add a bit of bite and freshness to your cocktails and lemonade all summer long!

Mint Simple Syrup
-1 cup water
-1 cup granulated sugar
-½ cup fresh mint leaves
•Bring water and sugar to just barely a boil in a small saucepan over medium-high heat, whisking to dissolve the sugar.
•Add mint leaves, reduce heat to a simmer, and cook—without stirring—for about 10 minutes, or just until the mixture is slightly reduced.
•Remove from heat and let steep until cooled to room temperature. Discard mint leaves.
•Store in a covered glass jar. If refrigerated, may be used for up to six months.

A pillar of the Spokane food community, Fery Haghi

A pillar of the Spokane food community, Fery Haghighi and @feryscatering have been serving cakes, salads and other fare in addition to Persian staples like tahdig rice, ghormeh sabzi stew and lamb kebob koobideh for over 20 years.
Read more about Haghighi in Edible Inland Northwest and stop by to see Fery today!
📸@joyfulmeandering

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