By Kevin Finch on December 31, 2008
During a visit to Britain in 2000 we discovered to our amazement that fish-and-chips spots can (and often do) deep fry just about anything. Our friends in Aberdeen, David and Hazel Hutchison, noted one especially memorable dessert item regularly battered and fried: the Snickers bar. This opened a whole new world of deep fried possibilities for me. When it comes to hot oil, anything now seems possible.
The problem is that the possibility of anything battered and fried comes with consequences. We Americans confront this each time we visit our primary care physician or risk stepping on a scale in the bathroom, and the rest of the affluent world is right behind us. Thus it was with delight that I noticed a little inadvertent ‘truth in advertising’ recently at a Skippers location in north Spokane. Truth hurts.
I guess the other possibility is that Skippers is addressing the economic downturn by borrowing a page from the Hooter’s playbook.
Happy New Year.
Posted in culture, dining, play, wine | Tagged billboards, Britain, David Hutchison, deep fried food, deep fried Snickers, fish and chips, fish-n-chips, Hazel Hutchison, Hooters, obesity, signs, Skippers, Snickers, truth in advertising |
By Kevin Finch on December 28, 2008
Earlier this fall I called 7 of my 10 Spokane restaurants that I feel simply must survive the economic rollercoaster. Not in any logical order they are:
Moxie, Chicken N More, Tacos Tumbras, China Garden, Luna, Mizuna, and the Donut Parade.
I only have three spots left and there are a number of worthy contenders. I am ready to call one more definitively.
Latah Bistro.
Latah should easily have made my original list, but it has been several years since I first reviewed it for Spokane Coeur d’Alene Living. Several recent visits and some online time spent on Chef David Blaine’s blog From The Back Kitchen recomfirmed my original impression of Latah’s quality and added a new appreciation for the creativity of the current kitchen crew. Not only do they know how to cook, they actually appear to be having fun while they are doing it. Add in warm and typically competent front-of-the-house folks and Latah moves to the top of the ranks of the Spokane spots that deserve your more limited dining dollars.
[caption id="attachment_270" align="alignright" width="500" caption="Latah's Smoked Salmon Wrapped Salmon with small red onions in a port and cherry sauce... brilliant."]
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Posted in culture, dining | Tagged Dave Dupree, David Blaine, Latah Bistro, Latah Lounge, Northwest restaurants, recession, restaurants, salmon, Spokane restaurants, Spokane WA |
By Kevin Finch on December 28, 2008
I am aware I have less hair and a more expansive forehead than I used to have. I am also not deaf and have noted that one of my twin sons has taken to calling me “chrome dome” on occassion to get a rise out of me. Yet the real blow to my ego in this season of supposed good cheer was a set of shiny packets tucked into my Christmas stocking by my wife.
I’m considering therapy. I think the Bald Guyz should include a toll-free counseling hotline on their Head Wipes wrappers.
Posted in play | Tagged Bald Guyz, baldness, Christmas gifts, Christmas stocking, head wipes |
By Kevin Finch on December 18, 2008
I’m into vegetables at the moment.
The fact that my daughter hasn’t eaten meat for 90 days now is part of the reason. I’m trying to cook more meals that she can enjoy along with the rest of the family. But the truth is that my vegetable fixation goes beyond vegetarian accommodation.
I’m not planning to cut animal proteins out of my diet anytime soon, but vegetables are ‘da bomb.’ I’m having trouble seeing any downside to adding more into our meals. I love green beans. I ate the best roasted sweet potatoes last Friday at Latah Bistro I’ve ever had. I’m looking for a great recipe for the Spaghetti Squash cooling its heels at the moment on our kitchen counter.
And last night Marv Hunt whipped up some carrots in a maple-dill glaze to go with a fine leg of lamb. I’ll take a shot at recreating the proportions below, but first here is simply the basic direction he took: 1) peel and slice the carrots into medallions, 2) blanch them in boiling water for several minutes until tender crisp, 3) cool them quickly in ice water, 4) add them to a skillet with butter, maple syrup and a surprisingly generous amount of dry dill.
I’m not a big fan of dill, but it worked wonderfully here.
MARV’S MAPLE DILL CARROTS
1 1/2 to 2 pounds of carrots (peeled and sliced)
2-3 tablespoons of butter
1/3 cup of real maple syrup (or more to taste)
2-3 tablespoons dry dill weed
Blanch the carrots, chill them quickly, add to skillet with butter and combine with syrup and dill. Reduce sauce but be careful not to overcook carrots in the process.
Posted in cooking | Tagged carrots, dill weed, maple dill carrots, maple syrup, Marv Hunt, vegetables |
By Kevin Finch on December 17, 2008
Latah Bistro distinguishes itself in chocolate. Since the day it opened back in 2003 it has featured a chocolate sampler on the dessert menu. You pick the three chocolates you’d like to try from over two dozen possibilities. That was dessert chocolate by design. The Bucket of Love secured its permanent spot on the menu more like a walk-on at training camp.
Chef David Blaine was experimenting with tiny chocolate chili cakes to accent another planned dessert only to have guests begin to ask for the “little chocolate muffin things” on their own. Now you don’t have to be a Latah insider to get them. Just ask for the Bucket Of Love.
Posted in dining, play | Tagged Bucket of Love, chili, chocolate, David Blaine, dessert, Latah Bistro, muffins, Northwest restaurants, spice, Spokane restaurants, Spokane WA |
By Kevin Finch on December 6, 2008
As the holiday party season ramps up, I stumbled across a spetacular shrimp appetizer tonight that arrived with a somewhat murky history. Careful investigation suggests that Samantha (name changed to protect my source) managed to recreate a coveted caterer recipe from off-the-shelf ingredients – most of them directly from the aisles at Costco.
I’m going to post the recipe here minus one secret ingredient that adds both a bright acid bite and something sweet. Take a guess at the mystery ingredient or share a version of your ultimate shrimp appetizer.
SHRIMP WITH A SHADY PAST
A bag of cooked shrimp from Costco (tails removed)
Half a bottle (again Costco) of Pace Picante Sauce
Half a ____________ of ___________________
A bunch of fresh cilantro (chopped)
Through the shrimp, Pace, and MYSTERY INGREDIENT into a large Ziplock and allow to marinate for several hours in the refrigerator. 1 hour to 30 minutes before serving add the chopped cilantro and return to the fridge. Pour shrimp and a portion of the sauce into a rimmed plate or bowl and get out of the way. I’ll be charging the buffet.
Posted in cooking, play | Tagged appetizer, catering recipe, cilantro, Costco, holiday recipe, holiday season, murky past, mystery ingredient, Pace, shrimp |
By Kevin Finch on November 30, 2008
Like to Chinese restaurants.
Posted in play | Tagged advice, Chinese food, fortune cookie, travel |
By Kevin Finch on November 25, 2008
Alarmingly, we may have to try even more Reubens for our progressive lunch to be truly comprehensive. By my count, we now have TEN contenders. One friend travels up to Deerpark for the Shagnasty’s version with shredded corned beef, and I found out that the O’Doherty’s in the valley sports a different bread than its sibiling in downtown Spokane.
Lunch at the Davenport’s Palm Court revealed a Reuben on their menu, and a restaurant owner in town tells me that his Reuben of choice is to be found at Jack and Dan’s over by Gonzaga.
Objective criteria is another concern. It seems we need to rank the meat, the bread, the sauce, and the kraut as well as the overall impression. Anything else we should pull out for specific comment?
We still have a space or two in the van if you want to pile in.
Posted in dining, play | Tagged best Reuben, Davenport, Deerpark, Gonzaga, Jack and Dan's, Northwest restaurants, O'Doherty's Irish Grille, O'Doherty's Pub, Palm Court, rating criteria, reuben run, Shagnasty's, Spokane, Spokane restaurants, Spokane Valley, Spokane WA |
By Kevin Finch on November 21, 2008
I just discovered my cousin Ken and his wife Becky scored a trip to the Bahamas recently. I asked him to sift through his pictures for snapshots of food. Alas he didn’t take any of the impressive seafood they put away, but he did pass along this image of a roadside fruit stand. There were a few exotic items on display, but he said the bananas ‘tasted pretty much like bananas in the Northwest.’
If you have great travel food pictures and a story to go with them, let us know.
Posted in travel | Tagged Bahamas, bananas, fruit, travel food, vacation dining |
By Kevin Finch on November 17, 2008
Cravings can get out of hand. I don’t smoke, so a hit of nicotine isn’t the the stuff of fantasy for me. Food is, and in a surprising number of cases, that food is raw fish. This might sound a bit odd for a Montana boy raised on meat (well-done) and potatoes (mostly mashed). Yet within weeks of my first taste of sushi at a Belltown sushi bar in Seattle, I wanted more… and wanted it in a bad way.
This past Friday it wasn’t technically a sushi craving, but an overwhelming need for a close Hawaiian relative: poké. Poké (pronounced po-KHAY) is made up of bite-sized pieces of raw fish served with a variety of simple seasonings or a light sauce. Okané up on the South Hill in Spokane has decent version, but the one that I couldn’t get out of my mind Friday was Ian Wingate’s rendition at Moxie. It is sweeter than some and unusual in that Wingate adds with Macadamia nuts. It is worth trying even if you are extremely suspicious of raw fish.
Served with a scallion oil, a balsamic reduction, wasabi mayo, and pickled ginger on the side, Moxie’s poké is addictive. I phoned a friend just before I caved in, and asked if he could join me. He groaned: “I’m in Moses Lake all day. Can you wait?” I couldn’t.
But I’ll be ready for another hit as soon as he is back in town.
Posted in dining | Tagged addictions, addictive, Ian Wingate, jonesing, Moxie, Northwest restaurants, Okane, poke, Spokane restaurants, Spokane WA, sushi, wasabi |
By Kevin Finch on November 15, 2008
A Facebook request for REUBEN RUN votes produced some fun commentary.
Heather Estridge and Amanda Hyman weighed in in favor of O’Doherty’s Irish Grille.
Heather: “Ok, so it’s been a while but I loved the Reuben at the Irish pub downtown, O’Doherty’s.”
Amanda: “I vote for O’Doherty’s too…I always order it when I go there!”
Amanda also added: “Latah Bistro makes a good one too.”
Next came Mr. Benson with a vote for the Wall Street Diner on the near northside:
Kevin: “Oh! The Wall Street Diner knows how to make a good one. Let me know if you need more “reviewers”. YUM!!”
Kelley Damon confesses to regular visits to the Elk Public House for her Reuben fix:
Kelley: “My vote is the Elk. I had at least 100 during my last pregnancy! Love those cravings.”
And Blythe Thimsen suggests a second possible Reuben rivalry in close proximity. In Browne’s Addition the Elk and Cafe Marron go head-to-head across Cannon Street. Blythe says that the Reuben at Chaps is also a contender, and this creates a parking lot sandwich smack-down between countrified Chaps and upscale Latah.
Blythe: “No need to continue the voting, I have the answer – it is at Chaps – (across from Latah Bistro)”
Any place else we need to consider? We have seven sandwiches on the list thus far.
Posted in dining, play | Tagged Amanda Hyman, Blythe Thimsen, Cannon Street, Chaps, Elk Public House, Heather Estridge, Kelley Damon, Kevin Benson, Latah Bistro, O'Doherty's Irish Grille, parking lot rivalry, Reuben, reuben rivalry, reuben run |
By Kevin Finch on November 14, 2008
Today… halfway through an animated description of a disastrous Reuben experience… I realized I need to find the absolute best Reuben in Spokane. To do this, I need your help. Let me know what shop in town turns out your favorite Reuben.
The plan is the recruit 3-4 fellow testers and go on a REUBEN RUN at lunch in the near future. At each place identified as having a respectable Reuben, we will split a sandwich, make notes, and then move on… testing the top 4-5 sandwiches in town back-to-back. So I need to know where to go to find serious contenders. You are also welcome to let me know if you want to join in. I’ll take as many as fit in the van.
Here are the restaurants on the list so far:
O’Doherty’s calls theirs a Holligan & Hannigan and notes that if you can only eat one sandwich in Spokane, this is the baby to try. We’ll put that to the test. Where else do we need to visit?
Posted in dining, play | Tagged best Reuben, Cafe Marron, Elk Public House, Hill's Restaurant and Lounge, Holligan and Hannigan, O'Doherty's Irish Grille, O'Doherty's Pub, Reuben, reuben run, review, sandwich, Spokane sandwiches, vw van |
