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Restaurant owners persisting through pandemic

Couples that own La Sorrentina, Kray’s Coffee, Acorn & The Oak keep dreams alive despite virus By Rachel Pinsky, for The Columbian Launching a restaurant right now feels like playing a dystopian Food Network game called “Pandemic Restaurant Opening,” in which the rules constantly change and things that you need, like takeout containers or bacon, suddenly…

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Entering Phase 2

Hello friends, it looks like governor Jay Inslee has authorized for Clark County to continue to phase 2, which is effective immediately! Because the news came so quickly, we feel that we are not prepared to open our dine-in restaurant for at least another two weeks. This is to ensure for the safety of our…

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Pizza in Italy vs America

While pizza in Italy and pizza in America both have dough, sauce, and cheese there is a world of difference between them. Does one win over the other? The answer is personal, yet to me clear. Author: Brandy Shearer Pizza is a bit like wine. There’s Old World (Italian) and New World (American). In the…

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How We Bake Gluten-Free Pizzas

First off, We cannot guarantee fully avoiding cross-contamination as all pizzas are made in the same facility & cooked in the same oven. However, there are certain steps we take that make our gluten-free pizzas rise above many others. 1) Dice-K spent two months perfecting how to make the most gluten-free pizza Napoletana using @mulinocaputo…

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Focus on Fishers Landing

Meet Amy & Daisuke Matsumoto! By: Rick Law Meet one of Wy’east Middle School’s most devoted teachers…Amy Matsumoto! Let’s start with how (and where) you met the love of your life…your husband, Daisuke. Daisuke and I met in Nishinomiya, Japan (Sister city of Spokane, WA) outside of his family’s restaurant back in November 2003. My…

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