Have you ever enjoyed a delicious dish at your favorite local Spokane restaurant and wished you could ask the chef to share the recipe? With this book, you can have that cake from your favorite restaurant, and the recipe, too! The unique format of Signature Tastes of Spokane is designed to be used both as a guidebook and a cookbook--an interactive culinary postcard of the city of Spokane. For Signature Tastes of Spokane we sampled hundreds of dishes and selected the most iconic local restaurants and their signature dishes ...
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Have you ever enjoyed a delicious dish at your favorite local Spokane restaurant and wished you could ask the chef to share the recipe? With this book, you can have that cake from your favorite restaurant, and the recipe, too! The unique format of Signature Tastes of Spokane is designed to be used both as a guidebook and a cookbook--an interactive culinary postcard of the city of Spokane. For Signature Tastes of Spokane we sampled hundreds of dishes and selected the most iconic local restaurants and their signature dishes to bring you a cookbook with over 100 recipes from local chefs, bakers, farmers, wineries, and even a few local "celebrities." From the eclectic Garland District to the vibrant South Perry Street District and from the farm vistas of Greenbluff to the posh tables Downtown, these are the restaurants, recipes, and photographs that define the city of Spokane. The Garland Sandwich Shoppe is located in the eclectic Garland Business District. "The Shoppe" is owned and operated by Kristen Speller, an Inland Northwest Culinary Academy graduate who takes great pride in supporting local businesses. The ingredients used in all sandwiches and salads are purchased from other local businesses. To ensure the highest quality and freshness, meats are sliced in-house daily, produce is purchased locally in small quantities, and all bread is bought daily from a local bakery. The Shoppe offers delicious Panini and deli-style sandwiches, housemade pasta salad, hand-tossed salads, and a variety of soups that are prepared in-house daily. 1 dozen hard-boiled eggs, peeled and cooled 11/2 C. mayonnaise 1/4 C. stone-ground mustard 1/4 C. diced dill pickle salt and pepper, to taste 1. Dice eggs and place in large chilled bowl. 2. Fold in remaining ingredients. 3. Season to taste with salt and pepper. Note: You can substitute yellow mustard for the stone-ground mustard or sweet relish for the dill pickle. For an extra kick, try adding fresh, diced jalapenos or a dash of curry powder. The egg salad can be served on its own, on top of mixed greens, or between two slices of your favorite bread. "Remember, break the chain-support local businesses!" Kristen Speller, Chef and Owne
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Fair. Condition: ACCEPTABLE-Used book in acceptable condition. Cover may include stickers/heavy wear. Heavy wear on pages, heavy highlighting/writing on pages, staining, and moisture damage (rippling/warping). All orders ship via UPS Mail Innovations-can take up to 14 business days from first scan to be delivered. Creasing, curling, or bending of the covers. The book is warped or bent.
