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Free coffee and tiramisu tasting Saturday

Deborah Di Bernardo, owner of Roast House Coffee, will be using the Melitta coffee brewing method at the dinner in New York, June 2—the same method she is using here at the Champagne & Chocolate Gala in 2012. (Renee Sande)
Lorie Hutson
Deborah Di Bernardo, owner of Roast House Coffee, will be using the Melitta coffee brewing method at the dinner in New York, June 2—the same method she is using here at the Champagne & Chocolate Gala in 2012. (Renee Sande)

Roast House Coffee and Downriver Grill will team up for a coffee and tiramisu pairing on Saturday, Nov. 10 at 10 a.m.

Roast House owner Deborah Di Bernardo will brew six different coffees from the Spokane microroastery to taste with chef Ryan Stoy’s tiramisu. Each coffee will bring out different flavors of the dessert, Di Bernardo said. The typically bright Latin American beans might add a to the dessert, while a coffee with natural chocolate notes could bring a new depth to the flavors, she said.

Roast House specializes in what they call “farm to cup” coffees and pay better than fair trade prices for organic, sustainable beans that are roasted in Spokane. They have poured thousands of cups of free coffee to get the word out about their small roastery.

Roast House is located at 423 E. Cleveland, Suite C. Reach them at (509) 995-6500.

* This story was originally published as a post from the blog "Too Many Cooks." Read all stories from this blog