(Be forewarned: I did a lot of eating on this trip and I don’t regret a single minute of it.) Wooden City has a refreshing zero proof selection, like Shrub & Soda (berry shrub, ginger beer, citrus) and Lavender Lemonade (thyme syrup, lemon, demerara, and lavender soda). A lot of travel writing, including my own, feature cocktails and miss out on some of the creative options for those who do not imbibe. Unlike many of my other trips, I was also on a mission to explore some non-alcoholic cocktails for once. And while they are known for their wood-fired pizzas, I decided on local fish, and had the very satisfying, pan-seared steelhead (with smoked ham, fingerling potatoes, olives, cipollini onion, tarragon, and sauce gribiche). For an appetizer, I started with their blistered Hungarian peppers (sweet sausage, aged cheddar, chive oil, served with toasted ciabatta) and I cherished every single, rich bite of it.
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My guide, Kate Hudson (no, not that one), the regular face of Visit Spokane on TV and former broadcast journalist, introduced me to the food and inviting space of Wooden City, which sits in the heart of downtown, and just a few blocks from the Spokane River. I started my time in Spokane diving into the food. So at the invitation of Visit Spokane, I went for two days to find out more. For millennia, though, it has been the ancestral land of its original inhabitants, the Salish speaking Spokane Tribe-“Spokane” meaning, “Children of the Sun.”īut there was so much about Spokane that I knew nothing about.
Sitting to the far northeast of Washington along the Spokane River, and approximately 20 miles from the Idaho state line, Spokane became a city in 1881 with a population of 350 settlers-today it has nearly 230,000 residents, with the greater area being around 540,000. To borrow from an unofficial city slogan many locals like to use: “ Spokane Doesn’t Suck.” Spokane is an accessible city that balances the outdoor world with a food scene ready for the hungry after a day in the sun. It is also more than just Washington’s second-largest city and more than its complicated past. Spokane is more than Murphy’s future “New World Order” in the zombie series, Z Nation, more than the set of Macklemore’s Downtown, and more than the curse put on it in 1986 by a self-proclaimed Romani leader after an illegal police raid on his property. Like any city, Spokane is more than what little outsiders like myself might know.
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His wild creativity, authentic sense of flavor and style and organic fearlessness drive his kitchen to deliver food that's outside the borders full of flavors beyond expectation.This is the latest in our twice-a-month series on underrated destinations, It’s Still a Big World. and Común Taqueria in San Diego and has quickly become a local favorite. After traveling, cooking and falling in love with Mexico and its culture, Chad decided to open La Justina in Tijuana and Craft Pizza Co. Born in Spokane, WA, he trained in classic French and Mediterranean cuisine. With an eye toward producing eclectic urban style and Baja influenced food, Chef Chad White's cuisine is unlimited in scope or boundary. Navy/Air Force at Lackland Airforce Base, San Antonio, TXįAVORITE SIMPLE FALL DESSERT RECIPE: Chayote Squash Cake with Buttermilk Gelato and Mezcal and Tart Cherry Compote
PROFESSION: Chef/Owner of La Justina in Tijuana, Mexico, Craft Pizza Company in La Jolla, CA and recently opened Zona Blanca, a ceviche bar in Spokane, WAĬULINARY EDUCATION: Culinary Art Program – U.S.
HOMETOWN: Currently resides in Spokane, WA
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