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Dorothy Dean Home Cooking Show

BUY TICKETS IN ADVANCE

General admission

Advance:
$12
At the door:
$15
You’ll savor cooking demonstrations, wine tasting, food and product sampling, giveaways and much more. You’ll also meet amazing chefs and a modern Dorothy Dean, a local favorite whose recipes have put the comfort in comfort food for decades.
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Dorothy Dean level

Advance:
$30
At the door:
$35
All of the benefits of General Admission, plus
  • Either a morning or evening session with “Top Chef” favorite Chad White, along with access to one other Northwest Passages Book Club Stage headliner session featuring a renown chef or cookbook author. (Tickets for other headliner sessions will be distributed the morning of the event.)
  • Copy of the new, limited edition Dorothy Dean cookbook. (The cookbook has a $25 retail value.)
  • Full-color recipe sheets with favorite recipes from headliner chef and authors. These additional recipe sheets fit in the new Dorothy Dean cookbook three-ring binder.
Buy now

VIP experience

Advance:
$100
At the door:
$125
All of the benefits of General Admission, plus
  • Either morning or evening session with “Top Chef” favorite Chad White, along with access to two other Northwest Passages Book Club Stage headliner sessions. (Tickets for other headliner sessions will be distributed the morning of the event.) VIP seats will be in the first four rows.
  • Copy of the new, limited edition Dorothy Dean cookbook (The book has a $25 retail value.)
  • Full-color recipe sheets with favorite recipes from headliner chef and authors. These extra recipe sheets will fit in the new Dorothy Dean cookbook three-ring binder.
  • Additional 20 recipe pages for your Dorothy Dean cookbook
  • Exclusive Dorothy Dean bag
  • Private lunch at The Spokesman-Review hosted by executive editor Rob Curley on either May 30 or May 31 and featuring street-style tacos prepared by “Top Chef’s” Chad White and a behind-the-scenes newspaper tour.
Buy now

NORTHWEST PASSAGES BOOK CLUB STAGE HEADLINERS

Chad White

Chad White, the owner of the Zona Blanca ceviche counter in downtown Spokane, competed on season 13 of Bravo’s “Top Chef.”

He grew up in the Inland Northwest, enlisted on Sept. 11 and learned to cook in the U.S. Navy.

He returned home after nearly 15 years away and opened a restaurant in downtown Spokane.

Session 1

9 a.m. Early Bird Session: Chef Chad White in conversation with Spokesman-Review Editor Rob Curley.

10 a.m. Chad White: Meet & Greet /Recipe Sharing

Session 6

4 p.m. After-Hours, Happy Hour Session: Chef Chad White in conversation with Spokesman-Review Editor Rob Curley

4:45 p.m. Chad White Meet & Greet /Recipe Sharing

Laurel Randolph

Laurel Randolph is the bestselling author of “The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals.” Her new book is “The Instant Pot® No Pressure Cookbook.”

Randolph lives in Los Angeles and has written for numerous publications including The Spruce, Paste Magazine, Serious Eats, and Table Matters.

Session 2

10:15 a.m. Author Laurel Randolph in conversation with Kristi Burns of The Food Network

11 a.m. Laurel Randolph Book Signing/ Recipe Sharing

John State

John State is the Culinary Director of Food & Beverage for the Disneyland Resort in Anaheim, Calif.

He leads the culinary talents at Disney California Adventure Park and Downtown Disney District, Candy Production, Central Bakery, Special Events Catering and Festivals.

Session 3

11:30 a.m. Chef John State in conversation with KHQ anchor Blake Jensen

12:15 p.m. Chef John State Meet & Greet/Recipe Sharing

Kathleen Flinn

Kathleen Flinn is an award-winning author of three books, best known for The New York Times best-selling memoir, “The Sharper Your Knife, the Less You Cry.”

She also wrote “The Kitchen Counter Cooking School” and “Burnt Toast Makes You Sing Good.” Flinn, who lives in Seattle, has a new podcast, "Hungry for Words."

Session 4

1 p.m. Author Kathleen Flinn in conversation with Spokesman-Review Senior Editor Donna Wares

1:45 p.m. Kathleen Flinn Book Signing/ Recipe Sharing

Kate Lebo

Kate Lebo is the author of the cookbook “Pie School” and co-editor with Samuel Ligon of the anthology “Pie & Whiskey: Writers Under the Influence of Butter and Booze.”

Her writing has been anthologized in “Best American Essays,” and her first collection of essays, “The Book of Difficult Fruit,” is forthcoming from Farrar, Straus & Giroux. She lives in Spokane.

Session 5

2:30 p.m. Author Kate Lebo in conversation with Spokesman-Review Features Editor Carolyn Lamberson

3:15 p.m. Kate Lebo Book Signing/Recipe Sharing

Dorothy DeanLive Cooking Demonstration Stage

  1. Eva Roberts
  2. Amanda Hillman
  3. Joe Morris
  4. 2nd Harvest
  5. Adam Hegsted

If you go

What:
The Dorothy Dean Home Cooking Show
When:
Saturday, May 12, 10 a.m. to 4 p.m., (plus special 9 a.m. early bird and 4 p.m. after-hours sessions.)
Where:
The Spokane Convention Center, 334 W. Spokane Falls Blvd
Tickets:
General Admission: $12 ($15 at the door); Dorothy Dean Level: $30 ($35 at the door); VIP experience: $100 ($125 at the door). Buy tickets
Cookbook:
The Spokesman-Review has published a new Dorothy Dean cookbook, the first in decades. The cookbook is included with Dorothy Dean Level and VIP Experience ticket packages.

Dorothy Dean Home Cooking Show: Abbey Crawford relishes the chance to ‘put on’ Dorothy Dean

By Carolyn Lamberson carolynl@spokesman.com & Azaria Podplesky azariap@spokesman.com

To celebrate 135 years in the community, the Spokesman-Review is bringing one of its most beloved features, Dorothy Dean, to the stage at the Dorothy Dean Home Cooking Show, Saturday at the Spokane Convention Center.

The show will feature cooking demonstrations, product and food sampling, wine tasting, Dorothy Dean recipes, giveaways and more.

Read more

Dorothy Dean Recipe Contest winners embrace economical, approachable and simple dishes

By Adriana Janovich adrianaj@spokesman.com

Dorothy Dean offered recipes that were budget-friendly and easy to prepare.

Instructions weren’t elaborate, usually running just a few lines. So it wasn’t unusual to find six or seven recipes per page – a real bargain.

Feeding families with economical, approachable and easy-to-follow recipes was key for Dorothy Dean, the pen name for Food editors who ran the Dorothy Dean Homemakers Service at The Spokesman-Review from 1935 to 1983.

Read more

Dorothy Dean Home Cooking Show: Disneyland chef tells stories with culinary characters

By Rob Curley robc@spokesman.com

Most chefs wouldn’t want a mouse in their kitchen. But for chef John State, it’s much more of a feature than a flaw. Especially when that mouse’s name is Mickey.

State is the culinary director of food and beverage for the Disneyland Resort in Southern California, in charge of everything from fine dining to the best corn dog you’ve ever eaten, and – of course – the fanciest candied apples you’ve ever seen.

Read more

Tickets are on sale now for The Spokesman-Review’s Dorothy Dean Home Cooking Show

Dorothy Dean was the pen name for The Spokesman-Review Food editors who ran the newspaper’s Dorothy Dean Homemakers Service from 1935 to 1983. The Spokesman-Review revived Dorothy Dean in early 2017, re-running vintage recipes as well as new ones inspired by Dorothy Dean’s straightforward approach.

May 12, The Spokesman-Review is hosting cooking show inspired by – and in celebration of – Dorothy Dean. Tickets are on sale now for the Dorothy Dean Home Cooking Show, presented by The Spokesman-Review and Yoke’s Fresh Markets.