We do it all from scratch!
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No, you will not find a big row of microwaves in our kitchen like the "chain" restaurants. Items made in production kitchens in some other state are shipped to them and reheated or "nuked" and plated for your pleasure. Yes, each menu item that comes out of our kitchen is made from scratch. Our Executive Chef, Barry Matthews, works tirelessly to keep our menu fresh, delicious and unique. Each week he gives each of you, whether a regular at the Steam Plant Grill or a newcomer to the restaurant, a chance to try something new. Whether you are in a hurry or would like to sit, relax and enjoy this historic landmark, we have what you are looking for. To see all of Barry's weekly creations, click on the link below: Weekly Fresh Sheet
Science on tap
How many of you have had food poisoning? The leading cause is bacteria called E. coli 0157, made famous with recalled spinach and contaminated beef. It causes tens of thousands of cases each year and can be deadly. Dr. Carolyn Bohach from the University of Idaho has been studying this particularly nasty pathogen for decades and will be joining us at Science on Tap Coeur d’ Alene on Tuesday. Join us to learn about what is being done to prevent these bacteria from contaminating our food supply and making your family ill. Bring your questions and comments, and include your friends and family for this important discussion.
In case you’ve not attended Science on Tap Coeur d’ Alene in the past, the Coeur d’ Alene Brewing Company at Second and Lakeside hosts our event on the second Tuesday of the month (except June-August). The presentation begins at 5:30 pm and lasts about 20 minutes followed by Q&A and discussion. Come early if you’d like to order dinner. There is no charge to attend the presentation and minors are welcome.
Quote of the Week
Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful. - Albert Schweitzer
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