Latah Lounge

Justin Cabernet Sauvigon 2006  Paso Robles
Aromas of raspberry, bing cherry, mushroom, and an assortment of spice, vanilla and leather make up the nose. A soft, fruit forward entry is accented by a touch of vanilla. The mid palate balances acidity and structure to produce a velvety mouth feel found commonly in Justin wines. The finish contains soft, yet prevalent tannins with hints of caramel, cedar and toasted oak.

Justin Cab ‘06 was just added to our glass pour list with the intention of pairing with juicy tenderloin steak or simply a friend.

Hungry? Chef Blaine slow smoked these tender juicy pork ribs for hours then cooked them in the woodstone oven with red wine and apple jus and served them with polenta and red beans, yum.

Fred Fleming and Karl Kupers from Shepherd’s Grain believe that farm land should remain productive for decades to come and that wheat should be sold at a fair price.

They plant their seeds with a drill instead of a plow so the untilled ground has less erosion, fewer weeds, retains more water, and sequesters carbon from the atmosphere (reducing global warming). They started a company called Shepherd’s Grain to grow and market Food Alliance Certified high-protein bread flour.

“Third-party certification gives the customer assurance we are who we say we are. People having that faith in your product is invaluable.”

Today Shepherd’s Grain’s 15 farmer-owners grow wheat on 65,000 acres in Washington, Oregon and Idaho. Their sales of bread flour have tripled each year for three years and they have expanded their product offerings  to include pastry flour, whole wheat flour, garbanzos, lentils, and red beans. Their all-purpose flour begin selling in 200 West Coast grocery stores in 2008 through a partnership with the Stone-Buhr retail brand, which uses Shepherd’s Grain hard red winter wheat and carries the Food Alliance seal on every bag.

We use Shepherd’s Grain flour exclusively at Latah Bistro. You can find Stone-Buhr flour at URM, Yokes and Rosauers and it also used to make all Bouzie’s bread. So look for the “Northwest Grown Food Alliance Certified” seal so you can buy, bake and eat local and help our farms be sustainable.

The commercial halibut fishing season has begun which means delicious fresh halibut will be in the Bistro ready for your enjoyment any day. Come and get it.

Settlers Creek Farm is another worthy local farm located in Post Falls.

You can find out more and view some great pictures at From The Back Kitchen.

Are gardens a sign of the times? According to articles in the NY Times , the Chicago Tribune , and The San Francisco Chronicle, the Obamas are planning an organic vegetable garden on the White House grounds which has not been done since Eleanor Roosevelt’s victory garden during World War II.

Eat the View (Kitchen Gardeners International), Michael Pollan (Omnivores Dilema), and Alice Water’s (Chez Panisse) have all claimed credit for the first family’s decision and I applaud all three of these organizations for their efforts. It’s about time. Can’t wait to see the results.

Have you tried the Mighty Leaf Organic African Nectar tea? Maybe I’m crazy but this caffeine free blend of rooibos leaves, mango, vanilla and blossoms is amazing. You can steep it forever and it never gets bitter just better. I prefer it plain iced or hot but it’s pretty tasty with a little sugar and milk.

I enjoyed this article…
Weirdest restaurants in the world… interesting.

Here’s what we currently have on tap.
Avery Brewing Company - White Rascal

Northern Lights - Stout

Northern Lights - I.P.A.

Pike Brewery - Kilt Lifter

Guinness

We like to highlight local farms with healthy attitudes and healthy food in order to bring the public closer to our area’s local food producers. Cascade Creek Farm in Bonner’s Ferry is just such a farm and they deserve some attention.

Rob and Mimi and their two children welcome visitors to tour their farm and it is well worth the visit. Once you see the way they raise their animals, you will trust them as a quality food source for your family.

Look for their products at local markets and restaurants.