Latah Lounge

The largest 3-on3 basketball tournament is about to begin in Spokane so in honor of Hoopfest, we will be sporting cool and fashionable handbands as we work on Friday. Enjoy the fashion show.

Our favorite food show is taking place this Sunday, June 17th. Taste of Washington is held this year at The Davenport Hotel. 100 Washington wineries and 30 Spokane restaurants to taste. We will be there presenting “Shrimp mornay” so come say hi.

Spokesman Review had a great article yesterday touting the Slow Food movement. The title of this piece on page D1 was, “Golden Arch Enemies“. It’s worth the read to know what we have been urging since our conception. We don’t hold grudges against those in the fast food industry. We just prefer to know where our food comes from. Don’t you? This idea of local supply and sustainable agriculture will be forced upon us by the prices of oil and environmental limits but in the meantime we can all change our habits and look to our great local farmers and area markets for fresh healthy ingredients.

Yesterday Dan Jackson (local farmer) came by our kitchen with small Green Zebra tomato plant starts. We will plant them in our patio garden. We found out his colorful red-hued romaine will be harvested in about a week so we placed an order. We have visited his farm in the valley and use his produce regularly on our menu. It is nice to have relationships with these guys. For more info check out the entry, “Nature Changes Daily…” made back in August.
Here’s whats popping out of the ground fresh in our area that you will see and be able to order on our menu… Arugula, Lettuce, Chard, Peas, Rhubarb, Berries, Radish, Basil and tomatoes soon.

As seen on KXLY’s Good Morning Northwest this Wednesday……
Arugula Salad

This salad is simple to make. The ingredients are in season and it pairs well with full-bodied Chardonnay or Viognier and a warm sunny day. It is currently a special on our menu.
Squeeze lemon wedge over Fresh Arugula leaves, drizzle with extra virgin olive oil. Finely grate two tablespoons or so of Parmesan Reggiano cheese, add thinly slice Prosciutto ham slivers to taste and toss gently. Finish with thin slices of fresh ripe cantaloupe and sprinkle with a bit more Parmesan cheese and add a few Arugula flowers for appearance on top and you are ready to eat. Enjoy!

Homemade Marshmallows

We use these in our “After School Special” dessert. They are delightfully soft, fresh and chewy and they just might keep you out of trouble ’til your parents get home.
2 env. (2 tbs.) unflavored gelatin
1 1/4 c. water
2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
1/2 c. powdered sugar

Soften gelatin in 3/4 cup of water and set aside. Place remaining 1/2 cup water and granulated sugar in medium sized saucepan. Cook until small amount dropped in cold water forms soft ball (240 degrees F). Remove syrup from heat, add softened gelatin and stir until almost cold. Add salt and flavoring. Beat until syrup is white and thick (8 minutes with an electric beater). Pour to 1 inch thickness in two 8 inch square pans that have been greased and dusted with powdered sugar. Let set in cool place about an hour — do not place in refrigerator. Turn out on board that has been well dusted with powdered sugar. Cut into 1 inch cubes.

This Wednesday morning, June 6th. Heather and Dave will be presenting a summer salad recipe and some other little surprises. The show airs on channel 4 at 5AM - 7AM.