What to Drink? Solving the Thanksgiving Day Dilemma ...

While an entire book could be devoted to pairings for a Thanksgiving Day meal with its complex mix of earthy fall flavors that are savory, sweet, acidic and bitter, a few simple rules will help you navigate the the multitude of options.

Learn the key to understanding this tricky paring in the November issue of Spokane Coeur d'Alene living pages 173-174.

For the complete discussion you can read the article online through spokanecda.com.

Fisherman's Market Grill & Sushi ...

This month's restaurant review takes us to Coeur d'Alene, Idaho to a place that appears at first sight to be suffering from an identity crisis. While the casual family friendly atmosphere is simple, the food is certainly not. Its a fish restaurant, sushi bar, and fresh fish market worth checking out.

You can read the entire review on pages 156-158 at spokanecda.com

STIR Eatery & Lounge ...

Under new ownership, the once bar only atmosphere has been transformed into a great restaurant and lounge.  A new menu, with offerings for lunch, dinner, and appetizers, accompanies a fun cocktail list.  If you're on the north side of Spokane, this is a great alternative when you want that downtown experience.

Read about some of my favorites menu items in the October issue of Spokane Coeur d'Alene Living magazine on pages 188-191.

The entire review is available online through spokanecda.com.

Welcome to the "Wet" Bluff: Touring the other side of Green Bluff ...

Just outside of Spokane is a great little area known for family farms, fresh products, and special events.  The are called Green Bluff, now gives you five more reasons to make your way up the hill - to the "wet" side.
With two wineries, a brewery, hard cider house, and meadery, the wet side of the bluff has some fun and exciting tasting rooms to be explored.  If you can't make it up before the snow starts, mark you calendar to visit next spring.

Read about Big Barn Brewing, Hierophant Meadery, Townshend Cellars, Trezzi Farm Cellars, and Twilight Cider Works in this months Local Cuisine feature of Spokane Coeur d'Alene Living magazine pages 181-183.

The complete article with contact information for each can be found through spokanecda.com.

Milford's Fish House ...

I had the great pleasure to visit Milford's Fish House to sample their signature dish, the Seafood Sauté - "Lisa".  This Spokane landmark restaurant is a mix of Pacific Northwest, Asian influences, and Louisiana Gulf Coast.  Be sure to try a bowl of the Manhattan clam chowder with its' Louisiana personality - or as I have come to call it a "better" version of Manhattan chowder.

Learn more about Milford's and this dish in this September issue of Spokane Coeur d'Alene Living page 203.

To read the complete article online go to spokanecda.com.

Legendary Lentil Cook-Off at the National Lentil Festival ...

(August 16-17, 2013)

My day at the 25th Annual National Lentil Festival started with an early morning lentil-pancake breakfast before a ride on a fire truck in the Grand Parade.  The festival is held each August in Pullman, Washington which is located in the heart of the Palouse where nearly 25% of all the lentils in the USA are grown.  This two-day event is filled with lots of lentil treats - including some amazing lentil ice cream - and great entertainment.

I was invited by the Festival Committee to be one of the five celebrity judges for the Legendary Lentil Cook-Off.  More than 100 contestants were considered based on their submissions of creative lentil recipes, all competing for the chance to win a $2000 grand prize.  After careful consideration by the committee, five finalist were selected.  The finalist were invited to prepare their recipe at the Festival for a live judging in front of the thousands of attendees.

Photo provided by The National Lentil Festival

Congratulations to all of the finalist who presented tasty and creative lentil dishes.  It was a fun weekend from the pancake breakfast, getting to ride on the fire truck, judging the dishes, and relaxing in the beer garden - all in a day's hard work.  A big thank you to the Festival Committee for inviting me to participate in this fabulous event!

This  year's winner was Patricia Franks of  Valleyford, Washington for her Crimson Lentil Granola. You can find this recipe and many others in the annual lentil cookbook. To order a copy go here – The National Lentil Festival: Bestsellers.

If you're local this is a must participate event.  For everyone else, I encourage you to submit your creative lentil recipes for next year.  Learn more about the festival and contest at  www.lentilfest.com.

Cassano's Italian Grocery and Deli ...

The kind of place you may drive by daily and never give a second look, Cassano's is a hidden treasure of Italian specialties.  This neighborhood grocer and restaurant reminded me of my time spent on the East Coast in the boroughs of New York City, an incredible selection of meats and cheeses, take home pizza, and daily specials.  This place needs to be added to your GPS address book today.

You can read more about Cassano's in the July/August issue of Spokane Coeur d'Alene Living on pages 190-193.

Read the complete article and restaurant review online through the spokanecda.com website.

A little business trip to Juneau ...

A unique opportunity presented itself for a little business trip to Juneau, Alaska - which of course I had to say "yes".  You can only get to Juneau by air or sea, there are no land routes as the city is surrounded by significant mountains and more significant ice fields.

Although we are on the cusp of the summer solstice, it can still be cool and down right cold in Juneau; however, this year has been interesting with warm weather and little rain, making for a great time to make the trip.

Juneau is a small community of about 35,000, people that is, and some 20,000 bald eagles and a few thousand black and brown bear. While I didn't cross paths with an brown bears, I did see (from a safe distance or inside a vehicle) several black bears, and the number of eagles of I saw at the base of the glacier was too many to count.  As soon as you leave the downtown area, you are quickly reminded this is a remote wilderness.

Note: When you hotel doesn't have air conditioning and you open the window to get a little air flow, remember to check to see if your room's window is at ground level or might just wake up with a new fury friend joining you.

There are lots of great places to eat or have a drink, but one destination you should make is the Mount Roberts Tramway.  No reservation is generally needed and at the top you can enjoy great views a meal and a beverage.  Since this is Juneau, I had to go with a selection from the Alaskan Brewing Co. of Juneau.

Another recommend for halibut fish and chips is the Sandbar & Grill, located at 2525 Industrial Blvd. just outside of the city center.

Gin: The original flavored spirt ...

I have been wanting to write this piece for more than a year and it finally found its way into the mix for this month's Liquid Libations section of the magazine.  When it comes to spirits, it's all about Gin for me.  While I enjoy Rum, Tequila, and occasionally even Vodka, I am first and foremost a Gin drinker.

I think you will enjoy the article as it teaches you about the history, styles and characteristics of gin. Plus I gave away my recipe for the "Jimmy Hendricks", the ultimate summer cocktail - whether you are making just one or a pitcher full.

You can read the entire piece on pages 205-206 at spokanecda.com

EJ's Garden Bistro ...

This month's food review merits a mention in the main section of the blog as well.  I really love the architecture and history of the newest edition to Browne's Addition Historic District in Spokane, Washington.  I'll have to re-visit the location in a few month's to see if they have improved their service - which is very slow.

The food and drinks were good, and the patio is fabulous.  If you are in the Spokane area or visiting soon, check-out my thoughts and comments in the latest issue of Spokane Coeur d'Alene Living on pages 192-195.

Read the complete article here at spokanecda.com

Seasoning Spokane: Michlitch Company ...

While working on last month's gluten free article, I was introduced to a great local business run by a wonderful couple.  This month's Local Cuisine feature is about Michlitch Company, with long historical roots in the region, they have been blending seasonings since the late 40's.

Take some time to read about the owner, Don and Joyce, then visit them in person or online.  You can read their story and learn more about the store in the June issue of  Spokane Coeur d'Alene Living pages 183-195.

Click here to read it at spokanecda.com

Going Gluten Free ...

The Local Cuisine piece this month is all about Going Gluten Free.  A trend that is finally making its way into Spokane, with local restaurants taking note and making changes to their menus.  If you want to understand what gluten is, why people are avoiding it, and how many of our everyday items contain it - read my article in this months magazine on pages 167-169 at spokanecda.com.

Road trip to Washington State's Olympic Peninsula ...

Spring has arrived and the weather is perfect for hitting the trails and the rocks, but first I have to head to Port Angeles for a little continuing education.  Just across the bay from Seattle, Port Angeles is a great place for exploring the Olympic Peninsula. Mountains, beaches, and lots of water to enjoy, and off course to learn - I'm updating my mediation skills and a little legal continuing education.  My class was over two weekends, which left my weekdays free to explore.




After a full weekend of learning it was time to do a little exploring.  After a trip back across the infamous Tacoma Narrows bridge, the first stop was Mount Vernon, where I visited the Washington State University research facility to learn more about cider apples.

The facility has studied and analyzed more than 80 varieties of cider apples and I got a little inside information on how to make an even better hard cider.  Even if you're not into cider apples, anyone interested in gardening or cooking (they have a great collection of edible flowers and herbs) should make time to stop by and walk the grounds.

The weather was perfect, especially for the Seattle area, so I headed up to hike around the Mount Baker- Snoqualmie National Forest.  As a side note the I-5 Skagit River Bridge that I used several times in and around Mt. Vernon collapsed two weeks later.

I made my way back to Port Angeles by way of Deception Pass to Whidbey Isalnd to catch the last Ferry to Port Townsend.  A nice relaxed drive during the week and great views of the islands and Seattle - just a perfectly clear day.  If the weather was like this all the time, I could live in Seattle.

One last hike before I making my way back to Spokane is Hurricane Ridge just outside of Port Angeles in the incredible Olympic National Park.  Even if you don't want to hike all the way up, the park has great views below with plenty of trails and streams.




When you're in Port Angeles, be sure to stop in the Next Door Gastropub for a bite and a pint or two.  They have good selection of Pacific Northwest beers on tap and great burgers.

I have a Home – Time to make Beer and blend a little Wine ...

So I survived my journey through Idaho and Montana, no bears, wolves, or other creatures got me.  All of my equipment held up and except for the one -16 below event it was amazing! I arrived in Spokane the 1st of April, retrieved my items from storage and signed the lease.

Each time I move I’m reminded of how much I dislike moving, but true to my constitution, everything I own I can move by myself – including my California King bed, which is just too comfortable to discard.  Once moved in, it seemed logical that the next task at hand was to make some beer.

Inspired by the publication of my Homebrewing article (see Homegrown Beer) this month, I headed down to Jim’s Homebrew Supply in Spokane to buy some grains and hops.  Mixing things up a little for my summer ale, I added some additional Munich to the batch looking to round out the middle palate.

With the beer in the fermenter and nothing to do but wait, I headed up to Sandpoint, Idaho to see my friend Denise at Pend d’Oreille Winery and to blend some wine.  Each year the winery invites select wine club members to join the winemakers and blend their own special wine.

All of the blends are created from the winery’s own barrel finished Cabernet Sauvignon, Merlot, and Syrah – with just a hint of Malbec for me.  Under the guidance of the winemaker, each guest is allowed to mix and match until they reach a wine  they are happy with.  Then their blend recipe is carefully measured into a magnum bottle.  It is as much about the wine as it is about just a great afternoon with like-minded people.



So I had this amazing meal planned to go with my incredible blended wine, exotic game and locally harvested mushrooms.  One last heavy meal before Summer; however, once I was done giving out samples to everyone who, “simply just had to try my first blend”, there was only a half a bottle left – which I enjoyed by myself with a great homemade burger and fresh sweet potato fries.  Not exactly the meal I had envisioned, but I still have a magnum of Pend d’Oreille’s Reserve Cab for an invitation only dinner party.

Homegrown Beer: The Craft of Home Brewing ...

There are a couple of fun articles in this month's Spokane Coeur d'Alene Living magazine.  I had the opportunity to write a great feature piece on late night dining in the Spokane area and they published my home brew piece too.

My beer article, "Homegrown Beer in the Pacific NW: The Craft of Home Brewing" is on page 196.
For a direct link to the magazine article, click here at spokanecda.com

You can read about great places to go "after the show" in the Local Cuisine section of the April issue on pages 177-179.
Click here to read it at spokanecda.com

Getting Lost in Glacier: Metaphorically Speaking ...

The good news is I have a place to live, other than a hotel or my truck - which is actually quite comfortable; the bad news is that I can’t move in until April 1st.  So I have a couple of options – couch surf in Spokane, Seattle, and Portland for the next month or head out for a little snowshoeing.  It is still snowing, the average temperature is something like 20 degrees, so of course I am going truck camping and snowshoeing.

Gary, my partner in crime for brewing and vinting, hooked me up with the owners of the North Idaho Mountain Brew in Wallace, Idaho.  Who wouldn't want to spend a few days camping at a brewery? Located next the brewery is a RV park and some simple cabins.  Upon arrival they set me up in a cabin with a heater and then we moved to a tour of the brewery – beer in hand.

The weather didn't cooperate for hiking or shoeing - rain, so I spent some time at the brewery and checking out the rest of Wallace.  Okay if you've been to Wallace you know that takes about a half a day – but there is a new wine bar coming to town. The brewery is a must stop, located just outside of downtown and not to be confused with the "Wallace Brewery"; check out their Loft Honey Lager with any one of the great food item selections.  Note: As the brewery is also a restaurant, they are kid friendly.

Of course the day I decided to leave I woke up to six inches of snow, but it was time to head out to Montana.  I took the cutoff at St. Regis to Flathead Lake, a beautiful drive; most of the time I was locked into 4-wheel drive with snow and ice on the road until just outside of Flathead Lake.  I made my way up past the lake into Kalispell and then into Whitefish, Montana.  I found a hotel and settled in.  I went to the local climbing store and picked up a topography and trail map of Glacier National Park.  It was also a good time to gained some insight into the park and trails from the locals.

I headed up to the park and checked in at the Ranger Stations – which was actually closed.  I told them where I would be car camping and headed down the snow covered road amidst a bit of a blizzard.  I settled into my camp site and called it a night.

 The next day was perfect, fresh snow, clearing skies, and the temperature was above zero.  I scoped out several trail heads and mapped out my next two weeks of shoeing.  That evening as I returned to camp I was greeted by a Ranger, initially he was concerned that I was camping in the winter, but after seeing my gear and layers of clothing he was confident that I knew what I was doing – I asked that he check on me periodically just in case, in the immortal words of my friend Kathleen, “A bear didn't eat my ass”.

I spent the next two weeks shoeing out of the Lake McDonald (western side) and the St. Mary Lake (eastern side) areas of the park.  The solitude was refreshing; I actually went four days on the St. Mary side of the park without seeing or talking to anyone. Most days I didn't see anyone on the trail; on weekends I would run into some fellow snowshoers and cross country skiers making their way up the Going to the Sun road.

I met some amazing people, several older couples – I’m talking in their 70’s and one couple who were both in their early 80’s.  I can only hope that I will be shoeing in Glacier when I’m in my 80’s.

Okay, I have to admit.  I bailed out one day.  I woke up about 4:30am, there was nearly a foot of snow on the ground and it was -16 inside the truck.  I had to engage the remote start to heat up the interior before I gained the courage to leave my sleeping bag and use my Costco card to scrape the ice off the interior of the windows.  It seemed like a good time to do laundry, take a shower, have a good meal – and get warm.Other than the one day, I have to say experiencing Glacier in the winter was nothing less than spectacular, something everyone should experience.  You don’t necessary have to camp, you can stay in Kalispell or Whitefish and drive up for the day.

The rest of the trip was great as I headed up towards the Canadian border, through Libby, Montana and down for an overnight in Thompson Falls.  I’ll make my way back through Wallace for a stop at the brewery, a quick date in Kellogg, Idaho and then into Spokane.  If my timing is right, I should arrive just in time to sign my lease and move in.

Central Food: A room with a view ...

Happy to be back in the Pacific Northwest, especially the Spokane Coeur d'Alene area.  I recently checked out a new restaurant in the Kendall Yards district of Spokane called Central Food.  Thank you Esther and Gary for joining me and Arika for shooting the photos with me. You can read my review and more about our experience in this month's Spokane Coeur d'Alene Living Magazine pages 182-185.

Click here to read it at spokanecda.com

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Valentine's Day: I'm single so making hard cider seems logical ...

I escaped the East Coast just in time to beat the real winter weather after working through Hurricane Sandy – which was worse than Irene the year before. Making my way to Texas, it was time to buy a new truck.  My old F-150 Lariat had served me well; over 250,000 miles and had been to every state except Hawaii and Alaska.  I picked up my new F-150 on New Year’s Eve and proceeded to put 10,000 miles on it on my journey back to Washington.

I had to be back in Spokane to complete a restaurant review of Central Food, a new restaurant in the Kendall Yards area - look for the article in the March 2013 Spokane Coeur d'Alene Living, and find a place to live, but it was also a good time to do a little “vinting” – no not venting, I’m talking about making some hard cider (see Hard Cider: Bringing back an American Tradition).  Happily, Gary was ready to make a few experimental batches in his basement; after all I am still homeless.

I used a good quality “whole” juice product from Washington for this batch.  I added some pears, seeds removed, and crushed.  For my yeast I went with Champagne style to soften the end product.  Everything was combined in a fermentor, I pitched the yeast, and crossed my fingers.

14 days later, the airlock stopped bubbling and it appeared that yeast had done their work – converting the sugar to alcohol.  I took a hygrometer reading of the finished product and estimated that alcohol content to by around 7.5% - fairly high for a cider; however, I fermented it dry, meaning that I let the yeast convert all of the sugar to alcohol and leaving almost no residual sugar.

I ran the finished cider through a coffee filter and bottled it in my Groslch bottles.  The finished product is a crisp, slightly acidic, but clean cider. The nose was all apples and the palate matched. For my next batch, I need to do a little more research on varietals and seek some guidance, for that I will be heading to Mount Vernon, Washington where the University’s cider apple research facility is located. For now, I have some great cider to share.