If you haven’t read Cara Strickland’s interview with Kate Lebo about The Book of Difficult Fruit, we encourage you to check it out online or by picking up a copy of our spring issue.
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.
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.”
Liberty Ciderworks has been recognized by the Good Food Awards in 2018, 2020 and 2021. You can find their award winning ciders at their taproom in downtown Spokane and local farmers markets.