I sat down with Chef Chad White from Zona Blanca to find out what inspires him in the kitchen. What do you want first: The good news or the bad news? Bad News: Tide & Tonic is no longer happening. If you are confused, then you missed the announcement about the Oyster Bar Chad had plans to […]
Read MoreCategory: chef feature
Before becoming the head chef at 1898 Public House in April 2016, Chef Tyler Schwenk worked at Beverly’s at the Coeur d’Alene Resort for 23 years! He was born and raised in Coeur d’Alene and he started at Beverly’s when he was only 14 years old prepping, at 16 he moved to banquets, and then […]
Read MoreLuna head chef, Joe Morris is as real as a person gets. He believes that “if you live it and you want to do it, go get it. There is no dream that is not achievable.” He started his career as a busser but couldn’t stand having to “act”, he wan’t to be himself and […]
Read MoreWhen I arrived to Hotel RL, I expected to meet Chef Ricky Webster in the lobby and sit down for a quick interview. However, Ricky had a different plan. He escorted me to a private dining room where he served me the most delicious sandwich I have had in ages. It was beautifully presented on […]
Read MoreCrave Northwest was a vision born from the mind of local chef, Adam Hegsted. Over the past few years he noticed more and more chef’s in town creating independent restaurant and staying here to watch them grow and see them through. Spokane’s food scene has been blossoming as chef’s are taking some chances and introducing riskier […]
Read MoreThe Mason Jar in Cheney is a graduate student’s final project come-to-life. There are about 20,000 people in Cheney, half of these people are students & faculty from EWU and the other half are residents, mostly farmers. In the past, these two groups have clashed. The Mason Jar was created to provide a commonality between the […]
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