Downriver Grill Blog

Holiday Leftover Recipes

Friday, November 29, 2013
KXLY's What to do with Holiday Leftovers, featuring Juli Norris.


Holiday Leftover Bread Pudding

10 leftover rolls
2 pieces of leftover pumpkin pie pieces
1 cup of the pumpkin pie center
4 eggs, at room temperature
1/2 cup firmly packed light brown sugar
3/4 tsp. vanilla extract
1/4 tsp. ground cinnamon
Pinch of freshly grated nutmeg
Pinch of salt
4 cups milk
1/4 cup dried cranberries 

Preheat oven to 350 degrees.
Lightly butter an 8-inch square baking dish, and sprinkle it with granulated sugar.  Place leftover rolls &  2 pieces of leftover pumpkin pie into a large mixing bowl, set aside.  In another bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk & pumpkin pie center & whisk until combined. Pour the mixture over the rolls and pie pieces. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.  Stir in the cranberries, and pour mixture into the baking dish.  Bake until a knife inserted near the center comes out almost clean, 20 to 25 minutes. Serve warm with vanilla ice cream.


Breakfast. DRG Style.

Monday, November 25, 2013

The DRG  is open for breakfast Saturday and Sunday mornings from 9 am – 2 pm.  Our regular menu is served from 2 pm until close.  In keeping with our desire to buy local and seasonal as much as possible, we feature dishes made from local grains and oats from Snoqualmie, and fruit and vegetables from local Green Bluff farms.

Of course a limited lunch menu with some of their most popular dishes will still be served all day, including Gorgonzola Fries, DRG’s Chipotle BBQ Burger, & Cobb Salad.   

A few of the Classic dishes on the menu:  

  • Old Fashioned French Toast  sour dough bread, fruit compote, almond-orange butter & real maple syrup
  • Corned Beef Hash  house-cured corned beef (in local No-Li Brewery Ale), smash-fried herb potatoes, red peppers, 2 eggs & toast 
  • Eggs Benedict  two poached eggs, house bacon & hollandaise on an English muffin, seasonal greens  

A few of the Original Signature Dishes on the menu:  

  • CroNuts  four house croissant  donuts served with maple cream & espresso cream (made from local ROAST HOUSE coffee)
  • McD.R.G. avocado aioli, tomato, basil, fried egg, parmigiano reggiano & honey-pancetta on a corn soufflé  
  • Greens, Egg & Ham  herbed goat cheese, roasted asparagus, fried egg, arugula pesto, house bacon on a half ciabatta roll 
  • Breakfast Reuben toasted sour dough, corned beef, fried peppers, scrambled eggs, sauerkraut & provolone 

Breakfast Cocktails:

  • Mimosas with fresh juices

  • Signature Top Shelf Bloody Mary featuring a piece of cayenne-candied house bacon

We are so excited to bring breakfast to this wonderful neighborhood, and to the Spokane Area!  Come and try our breakfast, and let us know what you think!

Sugar Rush

Wednesday, March 20, 2013

It’s been said that chocolate is a substitute for love, but our Pot De Crème may convince you that love is actually a substitute for chocolate.  Let's face it, chocolate can be far more reliable.  It puts you in control—you can decide if you want to dive right in and devour the smooth and creamy decadence all at once, or take it slow, one small bite at a time.  Either way, our Pot De Crème will be an experience (or addiction) you will crave over and over again.


Chef Recipe: Roasted Beet Salad with Goat Cheese & Balsamic Croutons

Friday, March 01, 2013
Our chef created a delicious salad for our Spokane Restaurant Week Menu.  Check out on KXLY's Good Morning Northwest as he demonstrates how to make it!  Then, print out the recipe (below) and try it for yourself!





Downriver Grill’s Roasted Beet Salad with Goat Cheese & Balsamic Croutons

(serves 8)

8 C                   Mixed Greens

4 C                   Peeled, Diced and chilled roasted beets

2 C                   Crumbled Goat Cheese

24 ea               Balsamic Croutons, broken into pieces

As needed       Lemon-Thyme Apple Vinaigrette (recipe to follow)

1. Gently mix all ingredients and serve in salad bowls. You may optionally garnish with thinly sliced green onions and grilled chicken. Enjoy!

Downriver Grill’s Apple Lemon & Thyme Vinaigrette

.25 C                Apple Cider Vinaigrette

2 T                   Apple Juice

2 T                   Lemon Juice

1.5 t                 Sugar

1.5 t                 Chopped Shallots

1 ea                 Small, Fresh Garlic Clove

1.5 T                Thyme leaves, fresh

1.5 T                Dijon

.75 C                Canola Oil

.5 C                  Extra Virgin Olive Oil

.25 t                 Salt

.25 t                 Ground Pepper

1 T                   Lemon Zest (one lemon fully zested)

1. Combine all ingredients but oil, lemon zest and thyme. Using a blender or hand mixer, blend until smooth.

2. Slowly add in oil until emulsion forms, if vinaigrette thickens too quickly before all oil is added thin out with small amounts of water.

3. Add the seasonings, thyme and lemon zest.  Enjoy!


Spokane Restaurant Week

Tuesday, February 26, 2013
Call 509.323.1600 for your reservation today.  Reservations 
are recommended, walk-ins are always welcome.

See you at the DRG!




Homemade Focaccia Bread

Tuesday, November 27, 2012

Nothing is quite as good as homemade bread--especially Focaccia.  For our FRESH SHEET Special this week, we are featuring house-made focaccia dish, with a few special touches. Here's yummy focaccia recipe below for you to make at home:

Focaccia Recipe

Ingredients

2 teaspoons rapid-rising dry yeast

1 cup warm water

2 tablespoons sugar

3 1/2 to 4 cups flour

1 tablespoon coarse salt

1/4 cup olive oil

Cornmeal, for dusting

Toppings:

2 tablespoons olive oil

1/4 cup shredded Parmesan

1 tablespoon coarse salt

2 tablespoons fresh rosemary

Directions

Preheat oven to 400 degrees F. In the bowl of a standing mixer, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foamy. Turn mixer on low and slowly add the. Dissolve salt in 2 tablespoons of water and add it with ¼ cup of olive oil.  When the dough starts to come together, increase the speed to medium.  Scrape the dough off the hook when mixer is turned off.  Mix again until the dough is smooth and elastic, about 10 minutes, adding flour if dough looks gummy. Turn out the dough and fold over itself a few times.  Form the dough into a ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin.  Cover with plastic wrap or damp towel and let in a warm place until doubled in size, about 45 minutes.

Coat a sheet pan with olive oil and corn meal. Once the dough is doubled, roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap.  Let rest for 15 minutes. Uncover the dough and dimple with your fingers or the back of a wooden spoon. Brush the surface with more olive oil and then add parmesan cheese, salt & rosemary. Bake on the bottom rack for 15 to 20 minutes.


DRG = BEST NEW AMERICAN RESTAURANT!

Friday, October 05, 2012
Did you hear? Downriver Grill won BEST NEW AMERICAN RESTAURANT in Krem's Best of Spokane Competition!

From Left to Right: (Top Row)  Mike Norris, Darrin Gleason, Juli Norris, Aaron Sweatt, Jonathan Sweatt, 
(Bottom Row) Shelly Gleason, April Sweatt, & Lisa Sweatt.

Summer Wine Dinner

Friday, August 17, 2012

It was the perfect day for us to prepare a six- course Wine Dinner to benefit the Spokane Guild School, featuring some impressive wines from the Sorenson's Private Wine Cellar.  This year, Rick and Joni set up the dinner table in the back yard, just a stone's throw from their fragrant herb garden (which we wholeheartedly took advantage of).

Our chef/owners Jonathan Sweatt and Juli Norris had the privilege of preparing this delicious six-course dinner featuring many local and seasonal fresh foods.  Check out a few pictures from our event (taken by Korin Neal): 

Seared Scallop with Charred Pancetta, citrus Beurre Blanc and Summer Salad

Grilled Wagyu Steak with Gremolata Potatoes and Corn

Peach Tatin with Peach Caramel and Mascarpone 

Chateau Rieussec 1983

Chefs Juli Norris and Jonathan Sweatt of Downriver Grill & Simply Gourmet

For more information on how you can help the Spokane Guild School, or how you can bid on future wine dinners like this one, click here.

DRG Chef Talk: Heirloom Tomatoes

Monday, July 23, 2012

Every two weeks at the Downriver Grill, Chef Ryan Stoy creates a FRESH SHEET menu that features the best in local food & flavors. He has created (along with three other delicious menu items) a spectacular seasonal salad with local heirloom tomatoes, local basil, & local squash--just to get you started!  Here is Chef Ryan's Talk about this seasonal & fresh dish:

 Heirloom Tomato & Arugula Salad dressed in mimosa vinaigrette with local basil steamed salmon, local summer squash puree & squash blossoms
(available from 7/24-8/5)

        “The bounty of early summer is captured in this dish as the elements of ever-so refreshing mimosa are used as a vinaigrette in this fun summer salad. The beautiful squash puree is made from squash harvested by a local farm, Jackson Farms, only minutes away from the restaurant. The puree forms the foundation for the plate & is complimented by the sweet & juicy heirloom tomatoes. Basil from the same farmer is used to gently steam the salmon along with other aromatics, giving it a clean & pronounced flavor. 
     Utilizing a different local farm, Ornery Heron Farms, we have local arugula that delicately sits atop the tomatoes & is caressed by the squash blossoms themselves.  When all the elements speak to one another; when all the elements merge into this mosaic of summer flavors, we are left with only silence as we delve into our first bite.”       
–Chef Ryan Stoy

Picture
Pictures of the beautiful Ornery Heron Farms. To learn more, click here to visit their website. 


Do you love DRG?

Saturday, July 21, 2012

Drumroll please . . . 

Downriver Grill has been nominated for 

“BEST NEW AMERICAN RESTAURANT”

“BEST ROMANTIC RESTAURANT” 

&

“BEST BEER SELECTION”

in KREM 2’s BEST of SPOKANE 2012

 

Please show some gorgonzola-fry-love & vote for us today!

Find us on the Best of Spokane The Downriver Grill The Downriver Grill