Latah Lounge

Gordon Wilson
We are currently looking for new artists for our wall gallery. If you know someone that might fit, please email us at dining@latahbistro.com

After our first two sold out classes, the Sunday afternoon cooking classes have been deemed a “keeper”. We have decided to give up our Sunday lunches for this new event. Heather and I had a blast and apparently so did the students. Here’s what they said so far…

“THAT WAS GREAT! Thanks for an incredibly fun way to spend a Sunday”.– Janette Borland

“You guys are the best! Thank you so much.
We had a fantastic time at the cooking class.”
– Ryan and Katie Harnetiaux

“Thank you both again for the fantastic experience at your restaurant on Sunday!!
Both Jessica and I had much fun!! I hope we can do it again?!” — Steve and Jessica Tatasciore

“How WONDERFUL of you to send the photo and recipes, Dave. Thank you so much. I learned a lot, had fun and became inspired, and truly enjoyed sharing time with you, Heather and the group. I’m eager for next time…”
–Appreciatively, Patty Franz

The words “organic” and “local” are showing up more often in the food industry. Customers are becoming educated and have begun to understand the impact the food chain has on their health and our community health. They are starting to ask where their food comes from and how it is prepared. Restaurants have begun to recognize the importance of these movements and have started responding. Some of these responses have been fraudulent.

Recently while dining in a Spokane restaurant, we noticed they advertised, “all organic” and “fresh local vegetables”. Having pursued organic and local sources vigorously since we opened three years ago, I knew that “all organic” is impossible. I also knew that local vegetables in November would only be possible if this restaurant was canning or freezing the vegetables; they don’t. In fact the veg that showed up on my plate was actually from California and not organic. After a little investigation, I found out very little on the menu was organic or locally sourced. This restaurant was misrepresenting their food sources for their own gain at the consumer’s expense. This is pretty serious and has become widespread. It is obviously much easier to just say you are buying organic and local than it is to pay the extra costs to buy organic and develop relationships with local producers.

Restaurants that misrepresent their food sources in an attempt to profit from the increasing demand for organic and local foods are behaving fraudulently. Consumers deserve to know the truth about the products they consume.

This lack of business integrity can effect all restaurants by decreasing consumer confidence for dining out. We need to police our own industry. It is time to expose these places and make them come clean. If you are going to talk the talk, then walk the walk.

We strongly believe in the slow food movement and have spent much time and money pursuing organic, local and sustainable food sources. We do not want unscrupulous businesses to misrepresent these standards unchecked.

If you are faking it, you can be “outed“ so be careful. We want to protect the integrity of Spokane restaurants.

We will be closed on Thanksgiving and also closed for lunch the day after Thanksgiving.

At Epicurean I had the opportunity to taste “Pieces of Red”,a great area red blend from Whitestone Winery. The grapes are grown by Roosevelt Lake where the climate and soil are perfect for Bordeaux grape varietals. You can taste it at the Bistro soon.

sablefish

Savvy diners have begun questioning their food sources as more diners should. The choices they make for what or where they eat can make a difference in not only taste but in the sustainability of our food.

Seafood sourcing is a bit complex for the average diner. They do not grasp the frozen vs. fresh ahi flavor differences or have a clue about out of season or over fishing. It is common for us to hear,

“Why don’t you have salmon on your menu?”

The answer is, it is not salmon fishing season so the salmon you would eat would not be up to our fresh standards for your meal. Salmon have a spring season and an early fall season. It will be on our menu when it is freshly caught. Different fish have different seasons and we follow the fresh catch. Here’s another example.

“Why did you take that delicious Monkfish off the menu?”

The answer: Monkfish is currently being over fished and we do not want to contribute to it’s destruction. We want to help sustain this delicious fish for the future.

Monterey Bay Seafood Watch has an up-to-date guide on what seafood species are being over fished or have health issues. We watch this list carefully and avoid fish that are in danger of being over fished. There are multitudes of fantastic tasting fish to choose from to easily avoid the endangered species. For example, right now…Sablefish is abundant and delicious so come on in and try it pan seared over house made pasta with chantrelle mushrooms, chard and winter squash puree. Yum.

Every day we offer new food and wine specials. Here are a couple recent special sheets that highlight what is fresh in November.

Due to overwhelming response to the first cooking class. Heather has decided to duplicate the Nov. 18th class on the 25th. If you are interested email dining@latahbistro.com.

Autumn is filled with wonderful savory dishes. It’s hard to deny the richness of pheasant with a glass of merlot in a warm cozy environment. We will have a variety of preparations coming soon so check the special sheets.

We have been preparing for this year’s Epicurean Delight food show by acquiring and cooking organic pigs. Check out “From the Back Kitchen” for more details from Chef Blaine.