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Inlander Restaurant Week

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1.30.14

Batch Bake Shop treats

RESTAURANT WEEK IS ON ITS WAY

Inlander Restaurant Week, the event formerly known as Spokane Restaurant Week before we expanded it to include North Idaho. There are now 74 participating restaurants — up from 53 last year — for the event, which runs from Feb. 21 through March 2.

If you hit up the event last year, you'll remember that it's a prix fixe menu, meaning you choose from a limited, three-course menu at a set price of either $18 or $28 depending on the restaurant. If you're curious as to who all is participating and what they'll be serving, check out the menus, now live on the Restaurant Week website.

We'll have a big printed guide to the event in the Feb. 20 issue of the Inlander with all of the menus and stories about local chefs and regional dining trends.

MIKE BOOKEY

GET YOUR AEBLESKIVERS

A Coeur d'Alene company, called Aebleskivers, sold the small, round Danish pancakes of the same name in the Silver Lake Mall during November and December. But when they finished up the holiday season and closed that location the mall kept getting phone calls from people trying to find them, says Aebleskivers owner Ron Nelson.

So, Nelson decided to sign a 13-month lease and open Aebleskivers again, this time in a space next to Macy's, a few doors down from their holiday spot. He says he's shooting for opening by the end of next week.

Nelson has been making aebleskivers for 20 years after he got the family recipe from his mom, but he just started up the business in July. Aebleskivers had a booth at Green Bluff in October, at the Riverstone Street Fair and has booths at the Kootenai County Farmers' Markets in Hayden and downtown Coeur d'Alene. The plan is to continue to stick with those events even after the mall location opens, Nelson says.

The main menu item will still be plain aebleskivers with different sauces such as huckleberry, boysenberry and raspberry.

"What I tell everybody is it's like the Danish answer to the funnel cake but without the grease," he says.

Plus, Nelson says they'll be making savory aebleskivers stuffed with sausage and havarti cheese or ham and cheese, as well as homemade soups, chili and corn bread.

JO MILLER

PRIX FIXE VALENTINE'S

If you feel like you just can't wait until Feb. 21 for Inlander Restaurant Week's prix fixe meals, Barnard Griffin Winery has a prix fixe dinner option for Valentine's Day. The dinner runs two nights on Feb. 14 and 15, costs $45 per person and reservations are required. The trek to Richland might be a bit lengthy for Spokanites or North Idahoans, but brown butter hazelnut brownie, just saying.

JO MILLER


EPIC
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Girls Pint Out

Selkirk Abbey Brewing Co. | 6180 E. Seltice Way, Post Falls

Attendees receive one sample paddle to try a variety of Selkirk's beer and a raffle ticket to be entered to win a Girls Pint Out T-Shirt. | Jan. 24 from 6-10 pm | $15 | Ages 21+ | 208-991-0040more...

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Chinese New Year's Celebration

Spokane Community College | 1810 N. Greene St.

"Year of the Horse" celebration featuring a culture fair, local vendors, performances and more. Guests will be directed to eat a traditional Chinese New Year's meal at a local restaurant following the event. | 720-8825 | spokanechinese.orgmore...

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Great Grains of Fire

Inland Northwest Culinary Academy | 1810 N. Greene St.

Learn to cook with flavorful grains grown in our region, with Chef Duane Sunwold. Recipes include breakfast burritos with Mexican lentils and an Italian lentil-stuffed pasta. | Feb. 5 from 6-8 pm | $49 | 533-8141more...

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Find more Places To Eat at Inlander.com

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MickDuff's Brewing Co.

312 N. First Ave., Sandpoint
208-255-4351

You might say the luck o' the Irish has been with brothers Mickey and Duffy Mahoney since opening their Sandpoint-based brewpub on St. Patrick's Day 2006. But it's also been hard work.

In addition to operating their popular First Avenue tasting room and gastropub, MickDuff's is in the midst of a multiphase expansion that will fill tables in the pub and beer glasses throughout Inland Northwest restaurants.

This past April, they relocated and expanded their seven-barrel operation just a hop, skip and a jump away to 220 Cedar Street. That's where Pend Oreille Winery is located, at least until their new digs are ready in a remodeled historic building just across the way.

MickDuff's occupies the back end of the building, using 4,000 square feet of industrial space for more and larger tanks, refrigeration and the keg washer Mickey designed and built. Kegs stand ready to be filled with Lake Paddler Pale Ale, an American pale ale dry-hopped with Cascade hops, or NOHO — a play on NOrth IdaHO — a dry-hopped American India pale ale they're now shipping via Odom Distributing to places like Fedora, Capone's, Fort Ground Grill and Paddy's in Coeur d'Alene. They're also in Bonners Ferry, Moscow and Lewiston, and plan to roll into Eastern Washington this fall.

The original pub is set to house a new two-barrel pilot operation allowing MickDuff's to develop more seasonal beers, all of which use natural ingredients, served unfiltered and preservative-free. Many of these beers are award-winning — Tipsy Toehead Blonde and Irish Redhead snagged gold at the North American Beer Awards in 2012 and 2013, respectively — and they've gained a loyal following for similarly good food, with plenty of gluten-free and vegetarian menu options. more...

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Spokane Cheesecakes

1420 E. Sprague
570-0658

Sometimes you stick your fork into a feathery cheesecake and it hits a rock-bottom layer of graham cracker crust, bland and chalky-tasting. Eating a cheesecake at Spokane Cheesecakes is not that experience.

"We do our own crust," says Gillian Speight, who owns Spokane Cheesecakes with her husband Thomas. "We don't believe in graham cracker crust."

Each of their 26 kinds of cheesecake has a type of crust that complements the cheesecake flavor. The limón has a lemon crust, the pumpkin is paired with a gingersnap crust, and some of the liqueur cheesecakes feature Brazilian coffee crust. Dark chocolate orange crust lines the spicy Mayan chocolate cheesecake (the one we sank our teeth into) crowned with delectable chocolate ganache and sprinkled with Saigon cinnamon.

Gillian and Thomas first started making their cheesecakes in a commercial kitchen and selling them at a spot in the Spokane Public Market in September 2011. Thomas always was a cheesecake lover and Gillian loves baking; they felt like Spokane had scant choices for good cheesecake, so they decided to make their own, Gillian says.

But just a year after starting the business, the couple found out they were having a baby, so they closed down. It took a year, but in December they opened their own Spokane Cheesecakes shop on Sprague Avenue. They have a selection of miniature cheesecakes (3 inches, $5-$5.50) always on hand. Orders can be placed for larger sizes (6-10 inches, $38-$45).

Their many flavors rotate occasionally. For example, they'll bring out several chocolate flavors for Valentine's Day, such as raspberry white chocolate and night and day, a blend of white and dark chocolate, says Gillian. Their selection also includes fruit flavors like huckleberry and strawberry, traditional flavors like New York and cherries jubilee, and more creative flavors like a rum and raisin cheesecake with a vanilla crust. more...

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