WH!PSMART Washington Filmworks Newsletter

https://myemail.constantcontact.com/A-New-Creative-Community-Newsletter-for-Information-and-Inspiration.html?soid=1101623169518&aid=BooVCURLjZE

Chef Avont Grant from Spokane based No-Li Brewhouse has a passion for food and community. Despite the mandatory shut down of the restaurant, Chef Avont continues to cook good things up for the community including helping to raise over $17,000 for Big Table in support of Zome staffing – and using their kitchen in the mornings to make nutritious meals for Logan Elementary School. No-Li is also providing emergency meals to those unable to receive support from food banks, schools and other services during the COVID crisis.
We asked Chef Grant to share with us one of his favorite comfort food recipes that we can all make at home when we are on lock down. Take a look at Chef Grant’s Meatloaf recipe here !
In between community building and creating dishes in the kitchen, Chef Grant was kind enough to share with us what’ he’s doing to stay sane while everything is – well – insane!

How do you stay positive and creative during this time? I cook, because it makes me happy, it takes my mind off the outside world…even if it’s just an hour or two! I like experimenting in the kitchen and coming up with concoctions. Since I was 9 years of age I would cook with whatever we had in our bare cupboards and refrigerator…a lot of the time it wasn’t much! But that was the thrill of it; making something out of nothing. Growing up poor on the south-side of Chicago was tough, so I spent most of my time in the kitchen. I guess you could say the kitchen is my happy place! 
How can people support local businesses and restaurants during this time? Set aside a couple of days a week to order take-out from local restaurants. Try to buy big portion type meals, especially if it’s a local Asian or Italian restaurant. Meals that consist of some type of noodle or pasta are the best because they can be divided up into two meals. These meals freeze well and are easily reheated on the stove top!

Follow Avont Grant on Instagram @foodie_bartender.

If you’re lucky enough to live in Spokane, No-Li is open for take out. Stop by for a growler and grub to go!

http://www.nolibrewhouse.com/age-gate

Check them out on Instagram, too!

Submitted by Dr. Barb Brock on behalf of Anthony Stevenson, aka artist Salik Seville

Just think about what you can do to help people…
Artist Salik Seville, (aka Anthony Stevenson), originally from Memphis and a Navy veteran, has been through tough times and knows what it’s like to be homeless, but now has found his place in Spokane. Salik uses his art to showcase what he’s been going through, and offers hope for others to push through. “I just want to inspire others and do my part,” he says. “You might be having hard times or come from a hard background, but you should always think about what you can do to help people.” His work has been showcased at the downtown Spokane Library during the month of February for the past two years. Here is Anthony’s statement for 2017:
“My friends, every year I start out the New Year with an exhibition. I’ve been fortunate to have several artists join me including Denise Robinson, Sage Caberllero, Rachel Dolozal and Jay Cousin, who are contributing their time and talent to help our community.
This is something that means a lot to me. When I first started doing this it was my way of speaking through art about how I see humans. If you are in the area, come check out the art and if you see something you like, all you need is a bag of fresh food and a bag of hygiene products, i.e., hand towels, deodorant, etc to acquire a piece of art. There’s no limit. Meals on wheels and health care for homeless veterans will receive the food, and Spokane county veterans will receive the hygiene products. I will also have some paintings for sale to help the YWCA at the library here in downtown Spokane.  I would like to express my gratitude to Mrs. Barb Brock – thank you for getting involved – your help is so appreciated and will never be forgotten. Here’s to good energy, art, and action. Love can change the world.”        Salik Seville

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Clink the link to read the article in the Spokesman Review June 24, 2015:

‘Foodie Bartender’ whips up drinks and tasty treats

You can find him at Twitter and Instagram @foodie_bartender

Bob Lloyd

Mobile Food Vendor Meeting at Spokane Public Library Tuesday April 23, 2013

City Planners and Mobile Food Vendors Met

85 licensed mobile food units were invited by e-mail to an Open House.

20 vendors werre interviewed prior to the meeting.  If you have additional questions regarding the draft plan please contact Andrew Worlock (509) 625-6991 or e-mail aworlock@spokanecity.org

Please read the WHITE PAPER Mobile Food Vendors at this link.

With proper design and management, mobile food vending can be a great way to add vitality to the street, encourage walking, and promote local economic development.

In response to increasing local interest in mobile food carts and food trucks as a business opportunity, the City’s Planning and Development Services Department is leading an effort to research, evaluate and develop a system to better support and provide regulations for mobile food vendors on public rights of way and as a transitory use on private parcels.

The open house was for the purpose of discussing ideas and generating comments on possible changes to City code that could create a more consistent, predictable and stream‐lined system for the local mobile food vendor industry.

For more information read the following documents prepared by the Spokane City Planning and Development Services Department.  If you wish to give the city feedback do so as soon as possible as decisions are being made now.

About the Mobile Food Vendor Project

Food For Thought: Questions to think about in regards to comments on the proposed Mobile Food Vendor Project

Mobile Food Vendor Project: Framework being considered for new regulations

Truck stops

Falling leaves and cooler temperatures indicate savvy diners need to get their food truck fix in while they still can. Three new mobile kitchens opened recently in Spokane, offering everything from familiar favorites like hamburgers and chicken wings, to exotic fare like stewed oxtail and curried goat. Most food trucks shutter their windows when the snow flies, but you’ve still got time to sample some tasty dishes from the latest additions to the mobile-dining scene.
The Jamaican Jerk Pan
Since The Jamaican Jerk Pan’s opening this spring, owner/operator Roian Doctor said, “I’ve been working like there’s five of me!” But it’s a labor of love for this Jamaican, who owns the truck along with his wife, Sabrina Sorger. Using spices imported from his homeland, Doctor offers authentic dishes like jerk chicken – smoked meat that’s rubbed with and marinated in a special blend of spices. “I’m giving you a taste of what I’m familiar with,” he said. Jerk chicken and curried chicken are always on the menu, as well as side dishes including rice and beans and cabbage salad. Doctor also serves festival – a fried bread, similar to Indian fry bread. “All of my side dishes are vegan,” he said. Adventurous eaters might want to try stewed oxtail. Doctor describes it as “a big chunk of meat with some gravy on it.” He also occasionally serves curried goat. The honey-citrus shrimp skewers have proved popular, too. Prices range from $5.50 for a bowl of curry chicken with rice and beans to a jerk chicken combo plate with three sides for $10.
Jamaican Jerk Pan will be up at Green Bluff near Knapp’s Farm during Apple Festival and offers catering services, as well. Doctor has been pleased with customer response. “All the people say good things about my food, which makes me feel good,” he said. “I tell my customers I cook a little piece of home for you guys to enjoy.” Jamaican Jerk Pan Location: Fourth Avenue and Cannon Street in Browne’s Addition Hours: Monday-Friday, 11:30 a.m.-8 p.m. Phone: (509) 795-9050 More information: www.facebook.com/TheJamaicanJerkPan (http://www.facebook.com/TheJamaicanJerkPan)
Thai Lunch Box
Thai Lunch Box owner Tom Pinyo isn’t new to the Spokane restaurant scene. A former owner of Riverview Thai at the Flour Mill, Pinyo has been around the local Thai food scene for many years. But restaurant owners work long hours and Pinyo has two young children. He decided to buy a food truck so he could spend more time with his family. He bought the former Mommy G’s truck, painted it green, and opened at the Perry Street location last month. “I do all the cooking,” he said. “We try to keep it simple.”Staple offerings like red chicken curry with pineapple, and vegetarian pad Thai have proven to be big hits. “On Thursdays and Fridays we offer a special curry, like bean curry with chicken,” said Pinyo. The menu also features chicken satay with peanut sauce, Thai sausage with lemongrass and banh mi, a sandwich featuring a choice of meat topped with cilantro, jalapeños and fresh veggies.
Prices range from $3 for a single skewer of chicken satay to $8-$10 for a combo plate which may feature curry, rice and satay or Thai sausage.
The sunny fall has been a boon to business, as diners can enjoy the picnic tables Pinyo has set up near the trailer. “We got a really good welcome in the neighborhood,” he said.
Thai Lunch Box Location: Ninth Avenue and Perry Street across from The Shop Hours: Monday-Friday, 11 a.m.-2 p.m., Thursday and Friday, 4-7:30 p.m. Phone: (509) 868-2306 More information: www.facebook.com/ThaiLunchBox (https://www.facebook.com/ThaiLunchBox)
P.H.A.T. Truck
P.H.A.T. stands for Pretty Hot And Tasty. This food truck, which debuted at Pig Out in the Park, is owned by Stoakley Lloyd and his cousins, Avont and LeSean Grant.
“We’re still figuring out our schedule and finding the best spots,” Lloyd said. But one thing they have figured out is their menu. “We make the food we like to eat,” Lloyd said. That includes hamburgers made with fresh – not frozen – beef, chicken wings, and pulled pork sandwiches. They also offer the P.H.A.T. Fidel, a Cuban-style sandwich featuring ham, pulled pork, bacon, pickles, Swiss, chipotle mayo, and ground mustard. Built on a hoagie roll and flattened in a panini press, Lloyd said it’s their most popular sandwich. His favorite is the Code Bleu Burger served with bacon, bleu cheese crumbles and bleu cheese slaw. Prices range from $5 for two burger sliders to $10 for the Big Boy, a mammoth burger featuring two patties, bacon, egg and cheese. All sandwiches come with fries or fresh fried potato chips.
P.H.A.T. Truck also does catering. It has been parked at the Mead Sports Complex near Market Street and Farwell Road and will be at Green Bluff near Green Bluff United Methodist Community Church during the Apple Festival. You may smell the truck before you see it. “We start cooking the bacon and people start wandering by,” Lloyd said.
P.H.A.T. Truck Location: Sprague Avenue and Washington Street (but moves frequently, check their Facebook page or Twitter account) Hours: Monday-Friday, 11 a.m.-4 p.m. Phone: (509) 230-8292 More information: www.facebook.com/PHATTRUCK (https://www.facebook.com
/PHATTRUCK) or twitter.com/PHAT_Truck (https://twitter.com/PHAT_Truck)
Get more news and information at Spokesman.com

But if you are not in an area served by Phat Truck you might want to plan ahead. See cousin Jameelah Carter’s article COOK, THERE IS ALWAYS TIME in DC Cooking Examiner.