Black Box Kitchen
Tuesday, September 6, 2011
coming soon.... Again.......
Monday, October 4, 2010
4 wits of brew
Listening to MewithoutYou and The Raconteurs in a car of organized insanity with common-wise thinkers with passionate ideas we discuss politics to conspiracy to 2012 to Reptilian shape shifters to galactic Galaxy movement to free style walking (parkore), the conversation was open minded, mixed and intelligent. By following a trend unconsciously of many people around me. I see and meet many that are free thinkers in a perspective of philosophy and theorists who reflect and ponder the difficulties of the world with disquiet to mindfully develop solutions to the peoples problems by using there wit and intellect to develop a way of life that makes sense. With new ways of thinking and changing reality for the better each of us will grow on to progress as a species of human that will better the people around them. As we discuss ways to save the world we drive over 3000 miles with only one thing on our minds, beer.
Wednesday, July 7, 2010
4 Days, 4 cities, lots of food
Spokane - Walla Walla - Portland - Seaside - Seattle
Saturday, July 3, 2010
July 2010 Santé Newsletter
Santé Restaurant & Charcuterie
Our Cuisine Seasonally evolves, and is made in-house whenever possible. Menu items are subject to change weekly, sometimes even daily depending on the contents of our daily deliveries from local farmers.
Our Wine Selection Features hard to find Washington and European labels.
Our Ambiance is Spokane’s premiere destination for fine-dining cuisine, bon voyages, and anniversaries. Ask about our customized menu service, perfect for celebrating monumental life moments.
What’s New:
5 words: white port ginger pear cocktails. Try one today!
Charcuterie: We are now offering small plates of our charcuterie items. Perfect for the table or lounging on the patio. Sopressata is becoming very popular! Bresaola is almost ready to try in-house and take away by the pound.
Fromage: We now have 3 styles of our own cheese made from Spokane Family Farm milk: smoked, herbed, and lemon champagne. Brie will be available in the coming weeks!
Pastry Chef Lynette has done it again! Our pastry case is looking better than ever, stop by to take a peek or try something from our new dessert menu. An entire section is devoted to gelato, ice cream, and sorbet!
Our linguini, papardelle noodles, and gnocchi are all made in house.
Coming Soon:
Robert Karl wine dinner! Stay tuned for further information.
Seafood cooking class July 18 and 19 from 5-9pm. Please select which day works best for you. Hands-on instruction, wine, a notebook with recipes, and a dinner at the end are all included in the price. $100 per person. Reservations and further information is available via Mail@SanteSpokane.com
Congratulations to chef/owner Jeremy Hansen, who was selected by the Inland Business Catalyst magazine as one of the 20 most influential businessmen under 40 in the Pacific Northwest. A celebration will take place July 8th at Caterina Winery.
Just For You:
Mention our newsletter during your next breakfast purchase and receive a free house latté! Valid July 2010, must be redeemed before 11am with a minimum purchase of $10.
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Please call for further details on any of the information mentioned
We are grateful to the Spokane community for embracing our small business and local ‘farm-to-table’ philosophy.
*Become a fan of us on Facebook to stay informed with events and last-minute specials*
Until Next time...
à Votre Santé
Hours of Operation
Brunch 7 days a week / 8am-5pm
Dinner Wednesday-Saturday / 5pm-Close
404 West Main Street / Spokane WA 99201
509.315.4613
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Saturday, May 29, 2010
15
Wednesday, May 12, 2010
We are what our food eats
Click the links to view my inspiration for my brief rant......
Monday, March 29, 2010
Spokane/food 2010
Friday, January 1, 2010
2009 in Prospective
Well it's been a while for a post, but not for rough drafts I have started. I just cant seem to finish them. I will be posting more often while I finish my thoughts. First of all I would like to reflect on 2009 though I am 39 days slow.Wow What a year! First of all I want to thank all of our fans and supporters who join us for food and drinks each day, thank you all so much. With out you it would not have been the year it was.Menus I have written this year: 10 lunch & breakfast, 11 dinner, 12 first Friday menus with guest chefs, 18 other special event dinners including wine makers dinners and charity events as well as the first Big Table dinner. I am starting to see where all my time is going.Some of the Good people I have met this year:Paul Haeder, one of the most passionate people I have ever met. He has brought inspiration from all directions and has opened my mind to the realities of life in many different layersJohn Allen from VinoChef Peter TobinChef David BlaineAuthor/Greenpeace activist David Suzuki
Author David Sedaris
Winona La DukeAntonio Banderas came every day he was in townCast and crew of The Lion KingGary From Rocky Ridge Ranch.Jennifer HallJim Sheehan & progressive dinners at his house, with guest Woodie Tasch
Senator Lisa BrownMike Jones Owner MazunaMike Wiley
Miscellaneous endeavors:Cooking ClassesNew York CIA extended learning certificate for charcuterie.Guest chefs: Peter Tobin, Al Kowitz, Nancy Locke, Tukcha Kim, Tofu Phil, Austin Rockeman(feat. Shilo & Dave)Guest Artist for each month as well, a new show each month.EatSpokane.org
Cool events: Take a Bite out of Hunger, Sustainable September kick-off, Futurewise Feast With Friends, Movie & discussion of Food, Inc., Grown-Up Grilled Cheese Grill Off, Black Box Kitchen Challenge, Green Drinks, Class of 2009 INCA Graduates Dinner
Some of the most remembered events for the year:Wine dinners: Lone Canary, Whitestone, Barrister, Marryhill, Townsend. Special thanks to Vino, John Allen, and all of the winemakers for all of their help and knowledge.Things I have learned: too many to list but the most important was teaching myself how to balance work life and real life. Instead of separating them I have realized this is a life as one and not work at all. It all flows with its self and makes sense by making it a way of life all together. I don't go to work, I just live my life and do my best to follow the path of balance and love.Things that Have challenged me: Long hours, employee personality management, keeping the balance of life, not forgetting the true-ness of food, and keeping the standards high without compromise.2010 is already looking to be as busy and fun as the last.Thank you all again and have a great 2010!
Tuesday, November 24, 2009
Home Brew
So a very good friend convinced me to brew beer at the restaurant during off hours. At first I thought sure, that would be cool if we actually did it. Then I thought, well I could use it for cooking and it would be great to further my knowledge in this simple but intricate process. We talked it over and decided a few more consequential components of the brew fest were needed. 1-Time, 2-will, 3-ingredients, 4-guru (the most important), and five friends with $ & beer. After spending 80$ & 20 minutes at Jim's Home Brew the guru and I decided to take on an educational approach and take it one step at a time and start with the fundamentals. With 5 of us involved only one really knows the true methods of brewing. 1st stage in the rudiments is to achieve fermentation and a drinkable beer. We decided to use a hop extract, kicker to squeeze out another % or 2 of alcohol, English & an American Ale yeast and Irish moss to help coagulate protein and aid in purification. The guru says this is a fail proof method if sanitization is in use & procedures are correctly applied. This quick & simple process will help provide an awareness of brew procedures while learning the basic method. Next week we advance our method to a half mash by using a hop extract and whole grains and our third week we will try a full mash by using all grains.
Tuesday, November 10, 2009
1 big city 2 days 6 stars 17 courses
A long train ride from upstate NY (Hyde Park) to uptown (upper east Side) in Hostel Chocolat we live for another weekend. My love and I checked in to a small room with an unexpected roommate from Japan. After changing we ventured out for an 8 mile walk through Central Park straight for our favorite pizza (Bravo Pizza), deep dish love. Today is a very special day for me especially because I get to cash in on my wife's birthday gift to our first three star Michelin rated restaurant experience. My first choice is Daniel, second Jean~Georges and I got both, Daniel for dinner & JG for lunch. Six stars in one weekend.