To Go Box: Covid + Climate Closures, Chef-Made Meal Kits and More |  Food News |  Spokane |  The Pacific Northwest Inlander

To Go Box: Covid + Climate Closures, Chef-Made Meal Kits and More | Food News | Spokane | The Pacific Northwest Inlander

Click to enlarge The new line of Eat Like a Chef Meal Kits is now available online and at select Super One Foods.  - COURTESY TO EAT LIKE A COOK

Courtesy Eat Like a Chef

The new line of Eat Like a Chef Meal Kits is now available online and at select Super One Foods.

With the omicron variant now spreading rapidly in our region, several restaurants have been forced to temporarily close this week due to staff members testing positive for COVID-19.

Casper fry in South Perry announced on January 5 via social media that it will be closed this week after a staff member tested positive. Zona Blanca Ceviche Bar the city center is also closed during the week due to a COVID case among its staff. Other closures caused by COVID include Grill downstream in North Spokane and Magnolia American Brasserie center.

The rise of the omicron variant has hit restaurants with a double whammy as staffing issues continue to plague the hospitality industry. This means that in many places, when one or more staff members test positive, there are often not enough healthy employees available to fill, leaving many of these restaurants with no choice but to close until the sick staff recover.

Aside from COVID cases, last night’s heavy snowfall also caused some restaurants to close for the day on Thursday, January 6, in the interest of staff and guests. Here’s a list of what we’ve seen advertised so far: Ambrosia Bistro and Wine Bar (Spokane Valley), DeGar’s Reef Taco (North Spokane), Rockwood Bakery (South Hill), Elliotts an Urban Kitchen (North Spokane), The Bad Seed (Northeast Spokane), Mossuto’s Italian (North Spokane), Vieux Carre NOLA Kitchen (in the center), People’s Waffle (in the center).


A new partnership with Eat Good Group’s Adam Hegsted and Share Farm’s Vincent Peak wants you to eat like a chef … without all the work. In December, the duo launched a line of five meal kits: mushroom fettuccine alfredo; falafel with tahini dressing and cucumber slices; hummus, pita chips, and cucumber slices; mac n cheese with toasted breadcrumbs; and a “buddha bowl” with quinoa and lentils, hummus, carrot and cucumber slices, chickpeas, pickled onion, feta cheese and creamy garlic dressing. Order online at ($ 13) or look for kits in the Super One Foods deli area ($ 11 each, though individual store prices may vary), starting with Hayden and Coeur d’Alene . Product placement will continue at a new Super One Foods every two weeks, expanding to Washington and Rosauers supermarkets, Peak says. Instructional videos on meal preparation can be found at



The sushi will arrive in Spirit Lake on January 12 when guest chef Kenta Nishimori takes over the kitchen at Sedlmayer’s restaurant. Nishimori is a household name in the region, having worked at the old Momiji in Post Falls and Syringa Japanese Café & Sushi Bar in Coeur d’Alene. It also recently reopened Takara Japanese Cuisine & Sushi, resurrecting a treasured downtown Coeur d’Alene restaurant with a venerable history. The Sedlmayer event is a six-course food and drink pairing: appetizers, sushi rolls, sashimi, nigiri, entrée, and dessert, plus wines, saketini cocktails, and Japanese whiskey. The cost is $ 90 per person. This is the fourth (but definitely not the last) guest chef event for the restaurant, which reopened under new ownership in May 2021. Learn more at


The Coeur d’Alene Resort’s carb-packed celebration returns on Saturday, January 15, when the annual Mac & Cheese Festival returns. As they compete for the coveted “Golden Noodle” award, area chefs satisfy diners’ cravings for this comfort food. Add craft beer pairings ($ 33 ​​with food) for the ultimate carb-packed indulgence. Packages the resort offers include overnight stays, special mac-themed lake cruises ($ 36- $ 60), and kids’ tasting options ($ 12) designed especially for smaller bellies. The festival runs from noon to 6 p.m., and registration options are offered for lunch or dinner. More information at; Tickets available through Eventbrite.


To Go Box is the Inlander’s regular food news column, offering tasty bites and updates on the region’s food scene. Send suggestions and updates to


Leave a Comment

Your email address will not be published.