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Foodie

The New Sweet Spot

Photo by Laurie Frankel

Photo by Laurie Frankel

3/20 • Looks like the recession isn’t hurting local candy makers. This week Spokane-based Bruttles Candy Shoppe will open a new store—its second location in the past six months—in downtown Coeur d’Alene. Last fall the locally-owned chain expanded from its Davenport Hotel location in downtown Spokane, adding a factory and retail space in Spokane Valley.
Bruttles’ owner Carol Measel has provided the Spokane area with her family recipes for over 50 years. Known for their original soft peanut butter brittle dipped in semi-sweet chocolate, Bruttles also specializes in fudge and handmade chocolate truffles. Measel will carry both candy and ice-cream at the new Coeur d’Alene location, Bruttles by The Lake. 210 E. Sherman Ave., Coeur d’Alene; 101 N. University Rd., Spokane Valley; 10 S. Post St., Spokane; 509.228.9509; www.bruttles.com


Low-Priced Loaves

Photo by Douglas C. Pizac

Photo by Douglas C. Pizac

3/19-20 • Great Harvest Bread Co.’s South Hill location will celebrate its 29th anniversary this week, offering the bakery’s five original breads for the original low price of $1.85 per loaf. The discount applies for two days only to loaves of Honey Whole Wheat, Molasses, Raisin, Sprouted Wheat and Sunflower breads at the bakery’s two area locations – 2530 E. 29th Ave, Spokane; and 21651 E. Country Vista Dr., Liberty Lake. For those of you in CdA, the Government Way bakery is not participating.

Farmers and Grocers and Chefs, Oh My!

123-farm

What happens when a group of local chefs, grocers, sustainable-ag activists and foodies flees the city and heads north for a two-day summit on an organic farm? Metro wasn’t invited to the table (it was one of those “the-media-gives-us-hives” events), but we did get the recap upon return: Ideas were shared, new relationships forged, a local food Web site (aptly named EatSpokane.org) is forthcoming, and ultimately, in the near future, Spokane can look forward to an increasing quantity and variety of local foods on the menus of fine-dining establishments around town.

Names of those in attendance, you ask? David Blaine of Latah Bistro, Jennifer Hall of Slow Food Spokane River (we’re told she was absent in body but present in discussion notes), Jeremy Hansen of Santé, BrightSpirit Hendrix of PEACH/Fresh Abundance, hosts Rick and Lora Lea Misterly of Quillisascut Cheese Farm, and Peter Tobin of the Inland Northwest Culinary Academy, among others. Since returning from the summit in late February, this industrious group of forward food thinkers formed a Google Group, which Blaine describes as a vehicle “for people involved with food in Spokane to interact in a productive way.” Sounds good to us. We’re posting a few tidbits to whet the locavore appetite:

“It’s a great time [for local chefs] to start talking to farmers about the good keepers like potatoes, carrots, onions, apples, pears, winter squashes etc. and making tentative orders. If farmers and chefs plan together, I foresee that farmers, chefs, and farmers’ markets will all benefit … farmers I talk to have gotten “burned” in the past selling to restaurants. They are ready with the order, then it gets canceled. The restaurant orders at the beginning of the season, and then stops mid-season when everything is at peak production, or there is little understanding from the restaurant about how things work on the farm. But working through the farmers’ issues now would be great.”

…and:

“One of the topics we discussed at the Chef Summit is professional development and how that can influence local food from the production side (farming) to promotion (serving) and all the points in between … It is an ongoing process, discovering the possibilities, what “new” things can we encourage on our farms and in our kitchens.”

…and (saving the best for last):

“Why not have a sort of chefs/farmers dinner, privately … and highlight and manipulate new products you find, and then share about it. The food could be things or techniques you are experimenting on, or maybe things that you can’t legally serve to the public, like house-made cheese or sausages. I personally would love to have an outlet to do some crazier stuff that I can’t unleash on a public audience because they wouldn’t understand it. It would be great to get together every once in awhile on a weekday, and eat and hang out, and talk food.”

Apparently, the latter is slated to happen in May at Santé. Here’s hoping they get over the hives.

Foodie Archives

February 2.09

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  1. You can get fish at the dollar store?

  2. Yes, some local dollar stores sell frozen fish, including flounder, Tilapia, shrimp, scallops, etc. One of them even sells fresh vegetables.

  3. oh! this makes me so excited. I hope you’ll let us know when the website debuts.

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