CHEFS & TASTEMAKERS SPOKANE VALLEY

Crave! is where the best chefs and tastemakers from Spokane and the region personally give you a taste of their latest masterpieces. Say hello to all who were at Crave!

Crave! Chef Alumni

OUR TALENTED CHEF LINE UP

Don't miss the best of the Crave! NW culinary scene.

See all the chefs and Tastemakers participating this year!

Regional Chefs

Chef Jocylyn DuPree

509 Dine Catering & Events

Website -https://www.509dine.com

Jocelyn DuPree's culinary journey began in the heart of her family's bustling restaurant and event facility where she helped chefs prepare food for hundreds of people. She eventually started working for Chef Adam Hegsted at The Wandering Table and later moved to manage his Gilded Unicorn. In 2019, she decided to open her own food truck with her family. After exploring many different cuisines and food types, we settled on BBQ, one of our lifelong favorites. Prior to kicking off the 2020 season, the three of us embarked on a 17-state road trip visiting more than 35 of the world’s most famous BBQ joints in America.

Chef Patrick Dahms

Davenport Hotels

Website - https://davenporthotelcollection.com

The Davenport Hotel Collection – whose portfolio of five upscale hotels in Spokane, Washington includes the legendary Historic Davenport Hotel – welcomes Chef Patrick Dahms as new Area Culinary Director. In this new role, Chef Dahms now oversees the guest dining experience, recipe innovation and culinary operations across the hotels’ food and beverage outlets, banquet halls and private events.

Chef Kadra Evans

Little Noodle

Website - https://www.littlenoodlespokane.com/#4

Chef/Owner Kadra Evans has been in the industry in Spokane since she was 16 but has only been in the kitchen for just over 10. She now owns three thriving restaurants and bars across the Spokane area. One being voted one of Spokane's new greatest and most Instagramable spots by the Seattle Times called Garden Party. Chef has also been featured on the Food Network and took 2nd place in that competition. She is at her best when she gets to do what she loves which is being creative in the kitchen.

Chef Lucas Chavez

Republic Kitchen & TapHouse

Website - https://eatgoodgroup.com/republic-kitchen-tap-house/

Chef Lucas from Southern California has been cooking for the last 15 years underneath Chefs Matt Edgar and Aaron Lee. Mainly proficient in Hawaiian, Mexican, and American Pub style foods. He has been the Chef at Republic Kitchen and Taphouse for the last 4 year

Chef Joel Bostic

Eat Good Group

Chef Curtis Hammond

Waffles Plus

Mary Parker

Honey Eatery

Mary Parker was raised in the culinary world from a young age. She grew up helping out at her parent’s small restaurant and bar in Post Falls, ID known to locals as Steve’s Sports Dugout, as a dishwasher and prep cook until her early teenage years. From there, she continued to obtain new knowledge by working for a variety of different local restaurants, including the Coeur d’Alene Beach House, Sweetwater Bakery, and the Falls Club.

From there, Mary went to work at the Coeur D’Alene Casino in Worley, ID at 17 years old. She worked mostly in the Red Tail Bar & Grill for 7 years, going from a prep cook to a lead line cook under Chef Adam Hegsted. Shortly after Chef Hegsted left the Casino life to start the Eat Good Group, Mary made the decision to join the team at the Gilded Unicorn in downtown Spokane, located in the basement of the Montvale Hotel in September of 2017. She is currently with the Eat Good Group, and prides herself on creating a menu consisting of a high end take on comfort foods using local and sustainable ingredients.

Chef Corey Jackson

The Yards

Chef Travis Dickinson

Cochinito Taqueria

Website - https://www.cochinitotaqueria.com/

Travis first discovered the restaurant business at the age of 15, washing dishes at the Coeur d’Alene Resort in Coeur d’ Alene, Idaho. He soon found himself cooking on the line, and directing their famous Sunday brunch program. He came to Portland to enroll in the Western Culinary Institute, graduating at the top of his class in 2000. Travis took a job as a sauté cook at Hall Street Grill in 1999. He soon worked his way up to become Sous Chef and was directing the dinner program. Between shifts, Travis took the time to travel, eating his way through Napa, San Francisco, Las Vegas, and Europe.

Chef Russell Seaman

Lakehouse Bar & Grill

Chef Rudy Velasquez

Baba

Website - https://eatgoodgroup.com/baba/

Chef Rudy Velasquez, a Seattle native, utilizes the abundant resources of the Pacific Northwest to create seasonally inspired cuisine at Honey Eatery. Rudy thoughtfully constructs each dish to provide the community with “inventively made classics”. Rudy’s cuisine is both rustic and inviting, pairing perfectly with BaBa.

Chef Travis Dickinson

Emrys Beer & Mead Works

Website - https://www.facebook.com/EmrysFermentations

Chef Eric McGraw

Logan Tavern

Website - https://www.logantavernspokane.com

Chef Tony Reed

Spiceology

Website - https://spiceology.com/

Tony Reed has served as Director of Culinary at Spiceology, the nation's fastest-growing spice company, for nearly 9 years. Tony leads the creation of new products, educates employees and customers on products and their usage, and develops culinary content for the beloved spice brand. Prior to Spiceology, Tony was a chef in some of the Inland Northwest's hottest kitchens, including Nudo Ramen and Gordy's Sichuan Cafe.

In addition to his work at Spiceology, Tony has mentored the Ferris High School ProStart Culinary and Management teams for their state competition, taking third place in this year's competition in both culinary and management.

In his down time, Tony likes to make wildly inaccurate sports takes with his buddies, shooting hoops and practicing soccer with his 5 year old Priscilla, being attacked and snuggled by his 8 month old son, Isaac, and lastly, snacking with his wife, Emily, after the kids go to bed while watching Curb Your Enthusiasm on loop.

Chef Adam Hegsted

Eat Good Group

Website - https://eatgoodgroup.com/

Proud to be an Inland Pacific Northwest native, Adam Hegsted graduated from Northwest Culinary Academy and Art Institute of Seattle. Previously, he was the executive chef of the Coeur d’ Alene Casino and Resort and is now the current owner of Eat Good Group featuring a wide array of restaurants including: baba Restaurant, Honey Eatery & Social Club, Yards Bruncheon, Le Catering Co,, Republic Kitchen + Taphouse, Good Foods,, Doughlicious Bakery, Eat Good Foods, Crave TV, Eat Like a Chef, Laughing Dog Brewery, and Eat Good Café. Adam is the Co-founder/Owner of Crave NW Food & Wine Festival and Share Farm.

Chef Justin Patterson

High on FIre BBQ

Chef Shane Barnett

Le Catering

Chef Phil Green

Wooden City

Website - https://www.woodencityspokane.com/

Bio - Chef Phil Green’s life has been characterized by the yin and yang of spending time outdoors and working in restaurants. Born in the midwest, he began working as a busser at the local fine dining restaurant at the age of 14 while exploring the lakes and river valleys of Northeast Ohio. From there he graduated to the powder filled mountains of Utah while working at a family run Vietnamese restaurant. After college he spent time fishing the ponds of Central Park and exploring the Adirondacks while working at Butter and The Waverly Inn in New York City. In 2018 he moved to the Puget Sound eventually being a part of the opening team of Wooden City Tacoma. In 2020 he landed in Spokane where if he isn't at Wooden City, you can find him in the uplands of Central and Eastern Washington or fly fishing a small stream in northern Idaho.

Chef Chris White

DeLeon's

Website - https://www.deleonfoods.net/

He graduated from the Inland Northwest Culinary Academy. He is now Director of Operations at DeLeon’s. Chris’ previously experience includes Corporate Chef and Director of Operations for Cosmic Cowboy Grills in Coeur d’Alene and Spokane, Treasurer of WEDNI (Weddings and Events Directory of N Idaho), Secretary of the American Culinary Federations local chapter, adjunct instructor at the Inland Northwest Culinary Academy, and sits on the advisory committees for the N Idaho College Culinary Program and the Inland Northwest Culinary Academy.

Chef Felipe Hernández

Los Hernández Tamales

Website - https://www.loshernandeztamales.com/

The year was 1990, and quite frankly, Felipe Hernandez needed a job.“Everyone had always loved our family’s tamales, and I decided, why not open a restaurant that features tamales. I’d get to do something I love, and hopefully, we’d have enough customers to make a living,” he stated.

Felipe learned the recipe from his sister Leocadia Sanchez, and the rest as they say is history.

He named the restaurant Los Hernandez Tamales, and he started making tamales with other family members – and a reputation was quickly made.

Their process starts with mesa, and Los Hernandez mills their own from dried corn, one of the unique attributes of their delicious tamales. They then hand prepare each tamale, by spreading the mesa on the corn husk and adding the appropriate filling. There is an art to properly creating a tamale, and the Los Hernandez crew has it down to a science, able to make 120 dozen tamales in under four hours.

Their business was steady, and then they decided to throw a little twist into their tamale making.

It turned out Hernandez wasn’t the only one who loved asparagus. So did their customers. The word quickly got out that Los Hernandez Tamales in Union Gap, WA had this wonderful seasonal product, and people started showing up from all over the state and beyond. They even had international requests for their tamales. They had so much demand for these tamales, that they’d have to post ‘sold out’ signs when that day’s supply was gone.

Since that time, Los Hernandez has continued to build on their reputation as the premium tamale in the region and the state. In 2014 they introduced their jalapeno and pepper jack cheese tamale, which is now another popular seasonal product.

Chef Ryan Jordan

Beacon Hill Catering & Events

Website - https://beaconhillevents.com/

Chef Ryan Jordan has been at the helm of the Beacon Hill Catering & Events kitchen for 18 years. His trademark comforting, fresh, and stylish Northwest cuisine has been featured at nearly 10,000 events and has consistently been awarded the Spokane's "Best Catering" title.

Chef Dan Gleason

Le Catering

Chef Will Standage

Madfire Kitchen

Website - https://madfirekitchen.com

We are a locally owned and operated chef driven business that focuses on local and fresh ingredients. Chef Will Standage was born and raised in Spokane and Puget Sound. Will started cooking in Spokane as a teen, in 1999 he moved away for a cooks job in Yellowstone National Park. After a few seasons Will became a Chef in Yellowstone and then traveled the country for many years developing his craft in such places as Churchill Downs in Louisville KY, Lambeau Field in Green Bay WI, Florida Everglades, San Diego, and a few others! In 2017 the Standage family moved back to the Spokane area to be closer to family and lay down roots. Will, his wife Noel and 2 daughters Madison (Mad) & Grace (Fire), are grateful for your business and hope to build long term clientele and relationships in our community. We believe in living your life by what drives you and inspires you, FEED YOUR FIRE!

- ACF, CEC , certified executive chef through the American Culinary Federation

Chef Jessie Verduzco

US Foods

Website - https://www.usfoods.com/

Chef Jessie Verduzco is a culinary expert who honed his skills through hands-on experience and real-world challenges. With no formal training, Jessie's relentless passion for cooking led him to open two restaurants where he developed a reputation for innovative, flavorful dishes. In the summer of 2022 Jessie became a Food Fanatics Chef for US Foods, where he now shares his expertise and culinary creativity with a broader audience, inspiring and supporting chefs and food service operators for US Foods Spokane.

Chef John Wilson

Francaise

Website - https://eatgoodgroup.com/francaise/

Chef Anthony Hruza

Honey Eatery

Chef Will Torres

Tavolàta

Chef Ryan Thornes

Anthony's

Website - https://www.anthonys.com

Chef Aaron Fish

Eat Good Group

Website - https://eatgoodgroup.com/

Chef Aaron Fish began his culinary journey at the age of 14 in the heart of Marin County CA. “The first task I was ever given was to make 30 gallons of salsa” he reminisces. “30 gallons! I had never even used a chef’s knife before. It took me all shift, but I still came back the next day, and the day after that. I was hooked”

Since then, Chef Fish carved his culinary background in and around the Bay Area including Stark Reality Restaurants, Forks and Fingers Catering and Lococco’s Cucina Rustica before traversing to Spokane WA in 2009.

Joining Chef Adam Hegsted and Eat Good Group, Chef Fish now is the Chef de Cuisine for Eat Good Group in Spokane WA. “Our motto means a lot to me. Honest Food, Simply Served. It is the core of what it means to cook for me

Chef Tony Brown

Ruins

Website: https://www.exploretock.com/ruins-spokane

Chef Tony Brown's culinary journey began at Twigs before refining his skills at Luna and Mizuna for nearly a decade. In 2012, he ventured out on his own with Stella's, which later merged with Ruins, the brainchild he had long admired. Now, Ruins offers a fusion of Stella's Sandwich favorites alongside its own innovative menu, a testament to Tony's vision and passion for culinary excellence.

Chef Justin O’Neill

US Foods

Website - Website https://www.usfoods.com/

New Business Manager for US Foods. Kitchen veteran of 17 years including 4 as a private chef.

Chef Maraya Lindo

Victory Burger

Website - https://ethanstowellrestaurants.com/restaurants/victory-burger-wonder-building-spokane?mode=list

Maraya has been in the business for over 8 years. She began her career managing Raising Canes properties in Las Vegas for five years before moving to Spokane where she transitioned from front of house management to the exhilarating world of the back of house. Maraya’s tenacity and passion for food and people allowed her to swiftly move through the ranks of dishwasher, prep cook, sous chef and ultimately to Chef. Maraya is currently the Chef at Victory Burger where she has reinvented and reinvigorated the culinary program to give the folks of Spokane top notch burgers in a welcoming environment. She finds inspiration both inside and outside of the kitchen from her beautiful surroundings and talented peers in Spokane and beyond. Outside of the kitchen you can find Maraya exploring the outdoors, traveling, and spending time with her family, friends and beautiful fiancé!

National Chefs

Chef Kayla Robison

Commander N’ Beef

Website: https://www.instagram.com/commandernbeef/?hl=en

Chef Kayla Robison, famously known as Commander N’ Beef, is a celebrated 2x Food Network champion. With 18 years in the restaurant industry, Kayla's career highlights include her role as Executive Chef at Nation Kitchen and Bar in 2015, where she received multiple accolades for her innovative menu. In 2018, she spearheaded a new menu initiative at Arnold's Bar and Grill, a nationally acclaimed venue. During her 5-year tenure, her collaborative efforts with the team earned the restaurant an award-winning menu and secured her spot on Cincinnati's Top 10 Best Chefs list.

Chef Kayla's influence extends beyond the local scene. She has made appearances on popular shows like "Chopped," "Guy's Grocery Games," “Man Vs. Food,” and “The Today Show.” Currently, she travels the country consulting for restaurants, hosting events, and conducting Commander N Beef pop-ups, all while sharing her culinary adventures on social media.

Chef Nick Liberato

The Borscht Belt

Website: https://theborschtbelt.com/

Cutting his teeth on culinary shows Bravo’s “Top Chef Masters” and Spike TV’s “Bar Rescue,” world-renowned experienced restaurateur, business mastermind and chef to the stars with over 28 years culinary experience, Nick Liberato takes on his next worldwide adventure as an expert on Netflix’s “Restaurants on the Edge,” (February 28th) when the 6-episode premiere season takes viewers to some of the world’s most spectacular locations: Malta, Hong Kong, Tobermory, Costa Rica, Austria, and St. Lucia on the edge -mountainsides, water, white beaches, and despite their outstanding views, need a push to live up to their magnificent views. In steps executive producer and co-creator Nick Liberato with his restaurant business expertise, alongside Chef Dennis The Prescott, and award-winning interior designer Karin Bohn, to breathe some life and take a bite out of these businesses to put them back on top and live up to their potential. “Restaurants on the Edge’ is a premium lifestyle docuseries that invites viewers into some of the world’s most stunning locations, with the team of experts, Restaurateur Nick Liberato, Chef Dennis The Prescott, and Interior Designer Karin Bohn as they not only transform the restaurants, but the owners’ outlooks as well. To do this, the close-knit, light-hearted team tap into the soul of the restaurant’s surroundings and communities, incorporating local tastes, flavors, and textures – remodeling in a way that is uplifting and sets the reinvigorated business and owners up for future success. Rising from humble culinary beginnings, to working at local food stands in South Philadelphia growing up with his family in the Italian Market, by age 11, Nick discovered his second love – surfing and snowboarding. Combining the two passions, Nick followed his love and while working at a local surf shop on the west coast, started his own catering company – Calidelphia – that led to him preparing meals for top celebrities including Will Smith, Tom Hanks, The Beastie Boys, Barbara Streisand, Anthony Kiedis, Cher, Hank Azaria, and more. It was through a connection with Michelin-starred chef and restaurateur, David Myers, that Nick learned he needed to truly dive into every aspect of the business in front and in back of house to become a true restaurateur himself, and that’s just what Nick did.

In just a few years, Nick’s catering business began to thrive and he acquired the long-time Venice fixture, the Venice Whaler. Struggling to move forward prior to Nick stepping in, he took the business at the Venice Whaler from a mere $300,000 in yearly sales to a whopping $4 Million in sales. Leading the charge as Executive Chef, Nick made a similar move with The Pier House, and continues to acquire, consult, and invigorate other businesses throughout Los Angeles and internationally with his expertise.

Chef Brian Duffy

Duffified Experience

Website: https://chefbrianduffy.com/

Born and raised in Philadelphia, PA, Chef Brian Duffy had his first experiences in the kitchen as a young child with his big Irish-Italian Family. Those experiences introduced him to culinary life and led him to study at Philadelphia’s The Restaurant School at Walnut Hill College. Culinary school may have taught him technique, but it was those Sunday nights cooking with his family where he developed his passion.

Duffy is perhaps most recognized from his abundant television appearances on the wildly popular Spike TV series Bar Rescue, where he tours the country (sometimes on his Harley Davidson) reforming failing bars and restaurants with his “tell it like it is” style. He made his on-camera debut on the Food Network series Date Plate and has appeared on countless segments on the DIY Network, HGTV, NBC, and Fine Living Network. Chef Duffy is also a regular to judge the Food Network series Beat Bobby Flay and has appeared on The Today Show since 2006 for the St. Patrick’s Day Irish cook-off. Chef Duffy even has his own line of signature spices, “Duffified Spice” as well as a line of T-Shirts, Kitchen aprons, Hats & chef driven Hand soaps which are all available on his website www.duffified.com.

Currently Duffy has collaborated with Rock Hard Media Group and created “Duffified Live” a travel show with an over the top approach to eating, drinking & traveling has taken off due to his attitude & stories from the road, the industry & his personal life & stories. When he isn’t with clients, taping or traveling he is working on his soon-to-be-released modern gastropub cookbook or hanging out with his family in the suburbs of Philadelphia.

Lauren Lawless

Flawless Cuisine

Website: https://www.flawlesscuisineinc.com/

Chef Lauren Lawless has been living by her motto of inspiring the world one plate at a time.

Her journey as a TV personality, personal chef, author, and caterer has allowed her to create a unique global cooking style that is truly FLAWLESS. She has appeared on shows such as Masterchef, Travel Channel's Best in Food, and Food Network's Supermarket Stakeout, where she won the $10,000 grand prize and the title of Supermarket Stakeout Champion.

DESSERTS | SWEETS

Lush Cotton Candy

Sweet Frostings

https://sweetfrostingsbakeshop.com/

Nothing Bundt Cakes

Nothing Bundt Cakes specializes in handcrafted Bundt cakes. We offer 11 different delicious flavors in four different sizes. To top it all off, our bakeries offer a wide selection of retail items, including party supplies, décor and gifts, making Nothing Bundt Cakes the perfect one-stop celebration shop.

The Scoop

https://www.thescoopspokane.com/

TASTEMAKERS ALCOHOLIC

Blue Spirits Distilling

https://www.bluespiritsdistilling.com

Lake Chelan is a fifty five mile long geological crevice filled with pristine water, sometimes over fifteen hundred feet deep, and in places, only a mile wide – originally carved by glaciers. Today, the largest collection of glaciers in the lower forty eight states still exists in the Washington North Cascades.Winter snow, Spring melt, fills and renews our precious waters each year. An imprint in the pure white snow crystals reveal a deeper blue within… Blue Spirits. No spirit can be better than the water that makes its proof.

Dryfly Distillery

https://dryflydistilling.com/

The Distillarium

https://thedistillarium.com

TASTEMAKERS WINE

Barrister Winery

Tattoo Girl Wine

Janelle Grape Expectations

Terra Blanca

https://terrablanca.com

Perched on the southwest slope of Red Mountain, Terra Blanca’s (Benton City, 34715 N. DeMoss Road; 509.588.6082; terrablanca.com) Tuscan-inspired architecture includes a beautifully appointed tasting room where you can expect a wine tasting experience like no other. Terra Blanca features a complete gourmet kitchen that is utilized for weddings, events, and service for the on-site restaurant, the Terra Blanca Vineyard Grill. Seating on the terrace offers breathtaking panoramic views of the lower Yakima Valley and estate vineyard. Several banquet rooms can accommodate both large and small groups, and the manicured grounds, pond, and popular barrel caves offer guests opportunities to take in the scenery. This is a winery you won’t want to miss while tasting in the Yakima Valley.

Latin for “white earth,” our name signifies the white carbonate rich soil found in our Red Mountain estate vineyard that helps provide the unique terroir showcased in the acclaimed personality of our wines. Our satellite tasting room, Terra Blanca Spokane, sets itself apart with a highly educated staff and welcoming environment for all. Guests can enjoy award-winning, estate-produced wines and a rotating selection of local beer. Sitting in the heart of downtown Spokane, we are the perfect setting for any occasion.

WSU Wine

Savor some of the finest student made wines around! Our wines are made in partnership with Washington state winemakers who share their expertise and resources with students, giving them valuable hands-on experience crafting signature wines. The grapes are sourced from some of the state’s most iconic vineyards, which elevate the quality, and contribute unique characteristics from Washington’s distinct growing regions.

Liberty Lake Wine

https://www.libertylakewinecellars.com

Liberty Lake Wine Cellars is a boutique winery offering big bold reds focused on the Red Mountain AVA. The winery includes a tasting room, production space, and barrel storage. All wine production takes place on-site from crush, to fermentation, to barrel aging, to bottling and storage. The tasting room opened its doors in 2007 with the release of its 2005 vintage produced by original owners Doug and Shelly Smith. Mark and Sarah took over the operation in January 2016 with the intent of making the same big bold reds while adding a second label, Tahija, to introduce whites, rosés, and other reds from other Washington State AVAs.

Ruby Vineyard

https://www.rubyvineyard.com/

Latah Creek Wine Cellars

https://latahcreek.com

Founded in 1982 by Mike and Ellena Conway, Latah Creek Wine Cellars began as a small family winery with a big dream. Over the years, with the addition of their daughter, Natalie, they have grown to become one of the top 100 largest wineries in Washington State. Despite their success, their philosophy has remained unchanged for over 40 years - to craft exceptional, award-winning wines and make them accessible to all at affordable prices. This commitment stems from their belief that everyone should be able to savor a glass of delicious wine every day.

BREWERS & CIDERS

Big Sky Brewing

https://bigskybrew.com

Current Seltzers

A Strong Seltzer featuring fruity flavors.

Mickduff Brewing Company

Tieton Cider Works

https://tietonciderworks.com

Farmer Grown Central Washington Hard cider. 5th generation farmers that make one of the best ciders in the market. We will be featuring several of our most popular flavors and some special things you can't find anywhere else but at Crave!

Laughing Dog

https://laughingdogbrewing.com/

Laughing Dog Brewing began as a dream in a small town in Northern Idaho in 2005. It has since turned into an insatiable desire to craft quality beers of all flavors.

Laughing Dog has brewed award-winning beers like our top-selling Huckleberry Cream Ale, local favorite 219 Pilsner, and Imperial IPA Alpha Dog. Our seasonal offerings bring gold-medal-winning Anubis Imperial Coffee Porter and Pecan Porter, as well as The DogFather and De Achtste Hond.

We believe craft beer creates community, and hope we can bring people together over beer in our taproom.

Humble Abode Brewing

https://humbleabodebeer.com

Emrys Beer and Mead

Emrys Beer & Mead Works, in Liberty Lake, WA, has been open since early May, but is making big waves on the scene as the only combined brewery and meadery in the region. With a style dubbed "historical-modern fusion," Emrys focuses on carbonated meads in the 4-8% abv range. All our beers and meads have elements of history or tradition alongside modern techniques and tasting notes.

Brick West Brewing

Summit Cider

Part of the Laughing Dog Brewing Company, Summit Cider uses locally sourced ingredients to craft its five ciders. For fruity notes, try its offerings made with apricot, pineapple or blueberries and raspberries.

Two Towns

https://2townsciderhouse.com/

Bombtastic

https://bombasticbrewing.com

Freemont

TASTEMAKERS NON-ALCOHOL

Elz Tastes & Tea Market

Elz Tastes & Tea Market

Roast House Coffee

Roast House Coffee is Spokanes organic certified coffee specialty roaster. We are located at 423 E. Cleveland in Spokane, Washington featuring a coffee bar of seasonally crafted coffee beverages and Tasting Room.

ARTISANS

Casey Booey III

Booeys Gourmet

I think like most people who create, I felt I could improve on the shortcomings of the typical hot wing/buffalo wing sauce. I never liked the big vinegar hit from typical wings, and I didn’t like how thin and bodiless(No real mouth feel) your average wing was. I wanted to make it creamier, with pieces of garlic and onion. More versatile and creatively useful by also balancing the heat and the flavor. Now 29 years later we have 4 sauces available and 2 rubs. I have recipes for a few other sauces and rubs that will eventually make it out.

Will West manager, Chef Tu

Seisuke Knife

Adriana Janovich Books

Adriana Janovich is the associate editor for Washington State magazine and previously served as the food editor at the Spokesman-Review in Spokane. Her work has appeared in the in-flight magazines for Alaska Airlines and Horizon Air as well as Taproot, Edible Seattle, Edible Inland Northwest, Spokane-Coeur d’Alene Living magazine, Fodor’s Pacific Northwest travel guides, and newspapers throughout Washington state. She holds a master’s degree in specialized journalism from the University of Southern California, where she was an Annenberg Fellow.

Will West manager, Chef Tu

Seisuke Knife

CHEFS & TASTEMAKERS SPOKANE VALLEY

OUR TALENTED CHEF LINE UP

Don't miss the best of the Crave! NW culinary scene.

See all the chefs and Tastemakers participating this year!

Regional Chefs

Jocylyn DuPree

509 Dine Catering & Events

Chef Jocylyn DuPree

Patrick Dahms

Daventport Hotels

Chef Patrick Dahms

Kadra Evans

Little Noodle

Chef Kadra Evans

Lucas Chavez

Republic Kitchen & TapHouse

Chef Lucas Chavez

Joel Bostic

Eat Good Group

Chef Joel Bostic

Curtis Hammond

Waffles Plus

Chef Curtis Hammond

Mary Parker

Honey Eatery

Mary Parker

Corey Jackson

The Yards

Chef Corey Jackson

Travis Dickinson

Cochinito Taqueria

Chef Travis Dickinson

Russell Seaman

Lakehouse Bar & Grill

Chef Russell Seaman

Rudy Velasquez

baba

Chef Rudy Velasquez

Travis Dickinson

Emrys Beer & Mead Works

Chef Travis Dickinson

Eric McGraw

Logan Tavern

Chef Eric McGraw

Tony Reed

Spiceology

Chef Tony Reed

Adam Hegsted

Eat Good Group

Chef Adam Hegsted

Justin Patterson

High on FIre BBQ

Chef Justin Patterson

Shane Barnett

Le Catering

Chef Shane Barnett

Phil Green

Wooden City

Chef Phil Green

Chris White

DeLeon's

Chef Chris White

Felipe Hernández

Los Hernández Tamales

Chef Felipe Hernández

Ryan Jordan

Beacon Hill Catering & Events

Chef Ryan Jordan

Dan Gleason

Le Catering

Chef Dan Gleason

Will Standage

Madfire Kitchen

Chef Will Standage

Jessie Verduzco

US Foods

Chef Jessie Verduzco

John Wilson

Francaise

Chef John Wilson