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We think the pictures tell the story. Yes, indeed–an entire heard, flock, plethora of plungers showed up in the blizzard of the century to take the Polar Bear Plunge on New Year’s Day. Young and old, it makes you feel SOOO alive!Life is good in Coeur d’Alene, snow and all!
Stay tuned … you won’t see any new calendar items on this site until our NEW, FULLY INTERACTIVE WEB SITE will launch soon. Our new Web site is being designed to offer our readers even more tools and resources than before. This site is la creme de la creme when it comes to finding just the right restaurants, wineries, breweries, shopping and recipes from our own local celebrity chefs, food finds, local culinary, arts and entertainment happenings, and much much more!
Duck: 2 Duck Breasts (split with skin and fat)
1 T. Unsalted Butter
1 T. Star Anise
1 Cinnamon Stick
Salt & Pepper (to taste)
Lavendar Honey:
1 C. Raw Honey
1 T. Food Grade Lavendar Flowers (removed from stems)
METHOD:
Lavendar Honey: Crush Lavendar flowers and add to honey. Let sit in a warm spot. For best results, allow to rest for three days.
Duck: Preheat oven to 500° F. Pat breasts dry and score skin with sharp knife. Lightly salt and pepper. Heat olive oil and butter in a small sauté pan until melted. Add star anise and cinnamon. In a separate oven-safe pan, over high heat, lay duck skin side down. Baste with oil-butter mix. Once breasts are browned, turn over and glaze with lavender honey. Place pan in oven for 2-to-5 minutes depending desired doneness. Remove from pan and allow to rest for 2 minutes. Thinly slice and drizzle with lavender honey. Serve with your favorite fresh vegetables.
Moon Dollars Coffeehouse in Post Falls offers specialty drinks and bakery with handmade pastries. Enjoy a beautiful atmosphere with a meeting room and audio/visual presentation room. Perfect for that next business meeting. Moon Dollars is located at 609 N. Syringa St.
Monday, Oct. 13, 6-9pm — Traditional and Authentic Tuscan Recipies: From soups to desserts.
Monday, October 20, 6-9pm – True Mexican Cusine: Taught by guest chef Lynne Wiedemann, who teaches professionally (Cook with Us!) in Mexico at her home in Baja.
Monday, Oct. 27, 6-9pm — Sushi Methods and Garnishes: A complete demonstration with a hands-on approach of this unusual Asian culinary art.
Monday, Nov. 3, 6-9pm — Country French cooking: The perfect answer for simple and inexpensive comfort food with a French twist!
Monday, Nov. 10, 6-9pm — Soups and Sauces: An introduction to the “mother sauces” and their application in soups and stews. Many recipes and lots of tasting!
Monday, Nov. 17, 6-9pm — Hors d’oeuvres and Tapas for the Holiday Season: Lots of things you can do days and weeks in advance of your parties.
Saturday, Nov. 22, 11am-2pm – Gifts from the Kitchen: Many inexpensive and beautiful gifts that can be made quickly and artistically. We help you do the planning, and you’ll take away several gifts and lots of ideas.
Classes to be held at the Greenbriar Inn, located at 315 Wallace in Coeur d’Alene. All classes will include a meal or the equivalent, non-alcoholic beverages, as well as complimentary wine throughout the class. Cost is $45 per session. Private groups of 10 or more can book a class of their choice, at a time of their choice.
Tony’s on the Lake in Coeur d’Alene received the coveted Fork-in-Cork award for being nominated and winning the vote of best restaurant in North Idaho to go to “When Nothing but a Place with a View Will Do.” Congratulations to them and to all our other Fork-in-Cork winners. Be sure to vote online on our weekly reader poll to determine this year’s Spokane Fork-in-Cork award-winners at SizzlenCuisine.com.
Post Falls — Greens Ferry Crossing is now offering their early bird special from 6-9am seven days a week! Come in and get 2 eggs, hashbrowns and toast for only $2.99. You can’t beat that! Formerly Steve’s Sports Dugout, Greens Ferry Crossing is located in the heart of Post Falls at 1910 E. Seltice Way on the corner of Greensferry and Seltice.
