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Saturday, it’s all about pie in Liberty Lake

From Staff Reports

Enjoy all things pie at the Liberty Lake Farmers Market this Saturday.

The market will host its annual “Pie, Pie, Pie in the Sky” celebration with an old-fashioned pie walk, pie-making demonstrations and a pie-eating contest.

The events will be held during Saturday’s market, from 9 a.m. to 1 p.m. in the Liberty Square Parking lot, 1421 N. Meadowwood Lane in Liberty Lake.

For more information, contact the market manager at (509) 879-4965.

Main Market fundraiser

The Main Market Co-op will host a fundraiser for the soon-to-be-opened local food cooperative at 44 W. Main Ave.

Local Artists for a Local Food Co-op will be Aug. 20 at 6 p.m. at the Martin Woldson Theater at The Fox. Music will be provided by Brad Greene, AMB and Kaylee Cole and band. Local authors Jess Walter and Cheryl-Anne Millsap will read from their books. Appetizers will be served and a raffle will be held.

Tickets are $25 until Friday. At the door, tickets are $35.

To purchase a ticket, call the Fox box office at (509) 624-1200 go to www.brownpapertickets.com/event/ 72743.

There is more information about the co-op at www.mainmarket.coop.

Canning class, regional cuisine

Huckleberry’s Natural Market executive chef Anne Bauer and bakery and cheese specialist Amy Clark will hold the first class in a series on canning on Aug. 20 at 7 p.m. in the 9th Street Bistro at Huckleberry’s, 926 S. Monroe St.

The class on pickling and will cover canning basics, supplies, safety and resources. Recipes will be handed out.

The class is $10 per person and it is limited to 20 people. For more information call Huckleberry’s at (509) 624-1349.

The 9th Street Bistro is also launching a new monthly program called Tour America. The bistro will feature regional cuisine from around the country each month, chosen by chef Bauer.

For August, Washington cuisine is on the menu, including Zucchini and Feta Angel Hair Pasta, featuring Beecher’s handmade cheese; and Roasted Eggplant and Goat Cheese Salad with a Balsamic/Thyme Vinaigrette, featuring Quillisacut Farm handmade goat cheese.