Food for Thought: Learn about roasting coffee

By Loretto J. Hulse, Herald staff writerMay 22, 2013 

The Northwest Regional Food Hub is sponsoring a coffee roasting class from 2 to 4 p.m. June 9. The class will be taught by Kendra Butler, who learned years ago how to roast coffee beans using a popcorn popper.

Butler will discuss coffee making, from production to roasting, discuss how climate and geographic location affects coffee flavor. Participants also will learn the colors and characteristics of the six different roast stages and taste the differences between them.

Cost is $25 and will include a half-pound of coffee beans to roast and take home.

Advance registration and payment is required. Registrations will be accepted from 11 a.m. to 6 p.m. Wednesday-Friday and from 11 a.m. to 5 p.m. Saturday.

Class size is limited.

The Hub is at 603 Goethals Drive, just south of Lee Boulevard, in Richland.

Lentil Cook-Off

If you have a favorite original recipe using a cup cooked lentils, consider entering the 25th annual Lentil Cook-Off.

The recipe contest is part of the National Legendary Lentil Festival held annually in Pullman. The dates this year are Aug. 16-17.

Recipes are limited to a maximum of 15 ingredients.

They will be prescreened by a panel of food experts who will select the top five recipes. Those finalists will be invited to the festival, where they will prepare their dishes for the cook-off judges. The dishes also will be tasted by 100 members of the public who will vote on the People's Choice Award.

The first-place winner will receive a National Lentil Festival chef's hat and $2,000. The second-place chef will receive $1,000 and the third-place chef, $500.

The deadline for entries is June 17. Recipes can be submitted at www.lentilfest.com.

For more information about the festival, call Amberly Boone, 509-334-3565, email director@lentilfest.com or write to National Lentil Festival, 415 N. Grand Ave., Pullman, WA 99163.

Taming the heat

Next time you're adding chilies to a dish, try this tip from Food Network chef Dean Fearing of Fearing's in Dallas:

Remove the seeds by making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chili. The result will be less heat and more great flavor.

New read

The book: Everyday to Entertaining: 200 Sensational Recipes that Transform from Casual to Elegant by Meredith Deeds and Carla Snyder.

Cost: $25.

Best for: Simple, delicious meals that go together quickly but -- when time allows -- can be punched up into a spectacular culinary feast for special occasions. Many recipes include a section called "The Dish," which showcases important ingredients, techniques and entertaining ideas. In addition, for the time-pressed, the authors have included hands-on and start-to-finish times, as well as make-ahead notes.

*Loretto J. Hulse: 582-1513; lhulse@tricityherald.com. To receive a recipe via email each Tuesday, register at tricityherald.com and click on newsletters. This exclusive recipe does not appear in the newspaper.

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