COOKING  Sometimes working hard makes for a great vacation. I took a big leap in June and volunteered to work for three weeks on an olive farm in Amaliada, Greece. I took part in this adventure through the World Wide Opportunities on Organic Farms, also referred to as WWOOF. Read More>>

COOKING  This is prime “lake time” in the Inland Northwest. While the sandy shores of Coeur d’Alene’s edge beckon us to come rest, relax and play, local restaurants gear up to feed the hungry sun worshippers. In the Lake City, Rod Jessick is executive chef of the Coeur d’Alene Resort, and he consults with all of Hagadone Hospitality’s restaurants: Dockside, Cedar’s Floating Restaurant, Tito Macaroni’s, Bonsai Bistro, Beverly’s and the Beachhouse.
“You won’t find me on the beach this time of year,” he says, smiling. Read More>>

COOKING  Huckleberry’s 9th Street Bistro, located on south Monroe, has been a family favorite since our kids were in grade school. Now that the kids are grown and out of the house, we often have a reunion there — purchasing four bowls of soup (from a daily selection of six) and two bagels to pull apart and dunk in the steaming bowls. Huckleberry’s Natural Market and Bistro opened in 1996 and has been a fixture for organic produce, sustainable practices and excellent home-style deli selections. The gracious eating space is often buzzing with locals enjoying the daily fare and warm conversations. Read More>>

COOKING  Spring starts slowly in the Inland Northwest, with blossoms appearing months later than they do on the west side of the state. This analogy sometimes seems to hold true for food and fashion trends as well. Read More>>

COOKING  Did you know that many chefs admit they thrive on deadlines, using their adrenaline to power creativity? Chef Adam Hegsted is known for exploring new territory in the culinary world. His skills have been recognized both nationally and regionally. But his latest position as executive chef for the Coeur d’Alene Casino’s Worley, Idaho, resort properties brings a whole new set of challenges and ample opportunity to get the adrenaline pumping — creating menus and crafting food for six different food venues, often open simultaneously. And there are plans to expand, adding a pub and steak house. Read More>>

COOKING  A recent survey of more than a thousand American Culinary Federation member chefs showed small plates — also known as tapas, mezze or dim sum, depending on their ethnicity — ranked high on culinary “what’s hot” lists. Read More>>

COOKING  Chef Dave Hill was in the back of the house kneading homemade focaccia bread on the day I visited Hills’ Restaurant and Lounge. His eyes twinkled when I arrived, and then he stepped aside mischievously to show me one of several small greenhouses behind his workstation. “Wait until you see the ones on the roof!” he added. Read More>>