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9.26.13

Dressing and Wings

INLAND NW CRAFT BEER FESTIVAL

This year, during Oktoberfest time, you won't hear traditional Bavarian music lofting through Riverfront Park. Nor will you see the blue-and-white tents or people walking around with their steins full of brew.

That's because this year — the fourth year the Washington Beer Commission has put on Spokane Oktoberfest — the commission is changing the event's name to the Inland NW Craft Beer Festival. The Washington Beer Commission's executive director, Eric Radovich, says when they started the festival, only a handful of craft breweries were in the area, but more than a dozen have sprung up since and it's time to focus on them.

"Now after three years we've essentially determined craft beer is growing up in the Inland Empire," Radovich says.

Instead of traditional German-style lagers, 30 breweries will bring beers of their choosing (some might include a pumpkin brew) and the brewers will be around to talk and answer questions. Of the 30 breweries, some will come from Seattle and other parts of western Washington, but more than half are from Eastern Washington, with a couple from Idaho.

The Bavarian food and German sausages are being shed, too, for food from the Bistro Box and hot dogs from Bubbadogz .

Inland NW Craft Beer Festival | Riverfront Park | Sept. 27 4-8 pm; Sept. 28 noon-8 pm | $15 advance tickets; $20 at the door (Admission includes a commemorative tasting cup and five 5 oz sample tastes) | 206-787-1989

JO MILLER

MUSTARD SEED CELEBRATES 30 YEARS

The Mustard Seed Asian Cafe first got started at its original location in Missoula, Mont. in 1978. The two sisters who opened it used their experiences of living in Thailand and Hawaii to create the flavors that went into the dishes. In 1983, Mustard Seed's second location opened in Spokane's NorthTown Mall and now the Spokane Mustard Seed is celebrating its 30th birthday. Through Saturday they'll have drink specials, food specials on various dishes, and dessert specials on items like their cobbler, caramel sea salt cupcake and brownie. Also, by going in, you'll have a chance at one of their random giveaways of sweatshirts and hats.

JO MILLER

Post Street Ale House
Fatburger
Sunnie's FroSun Yogurt
The Scoop
Saranac
Spokane Public Market
Culinary Calendar
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Coeur d'Alene Oktoberfest

Downtown Coeur d'Alene

Local and regional breweries feature seasonal beers alongside German food, live music, family activities and more. | Sept. 27-28, Fri 4-9 pm, Sat 1-8 pm | $20 | 208-415-0116 more...

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Brews & Brats

Spokane Public Market | 24 W. Second Ave.

Oktoberfest celebration featuring live music, regional beers and locally produced foods. | Sept. 27-29, Fri noon-10 pm, Sat 10 am-10 pm, Sun noon-6 pm | spokanepublicmarket.org more...

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Breaking Bad Party

Enoteca | 112 E. Seltice Way, Post Falls

Party in conjunction with the series finale of the AMC hit show, featuring contests, costumes and themed cocktails. | Sept. 28 at 7 pm | Free admission | corkjoy.com | 208-457-9885 more...

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prospectors
Manito Tap House
Drink Local
Find more Places To Eat at Inlander.com
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Nectar Tasting Room

120 N. Stevens St.
869-1572 phone

It's been nearly three years since Josh Wade transformed the momentum of his popular wine blog into Nectar Tasting Room, and the lease was just signed for another three. Fittingly, Wade announced the news on Twitter and Facebook: "I guess that means we'll be around to serve you great Washington wine for a while longer!"

The main focus is still showcasing the broad range of wines made in Washington. Among the dozen-plus tasting rooms downtown, Nectar stands out for its broad selection since it's not tied to a single winery. With its exposed-brick ambience and 3,000 square feet, Nectar has also hosted more private events and receptions than expected, Wade says.

And by the time the tasting room celebrates its third anniversary more formally in January, the menu will include more than wine and appetizers. A full commercial kitchen in the basement is in the works, with plans for expanded food options by the end of the year. more...

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Food Trend: Cronuts

The East Coast obsession over
croissant-donuts hits the Northwest

You won't have to camp out overnight or wait in line for hours and hours to get a "cronut" in Spokane. But at the trending croissant-donut hybrid's place of origin, New York's Dominique Ansel Bakery, people will do just that and more to get their hands on one of the flaky, sweet delicacies, which are sold in limited quantities and sell out daily within hours of opening.

Several local restaurants and bakeries have begun offering their own version of the pastry combination, and they're much easier to come by here.

In the most basic sense, the cronut is a donut made from the same — or a slightly tweaked recipe — of the buttery, layered dough used to make croissants. Instead of being rolled into a crescent moon shape and baked, the dough is shaped into a circle with a hole cut out of the middle, then dropped into a deep-fat fryer, donut-style. The end result is generally less dense than the average donut, and depending on where it's from, ranges between chewy, crispy and flaky. more...

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