Tag Archives: eating

London’s Ultimate Catering

London's Ultimate Catering

Executive Chef Jennifer Parkinson, left, and owner London Harris pose for a photograph with a Salmon with Huckleberry Chutney at London’s Ultimate Catering in Spokane, Wash., Monday, May 14, 2018. (Young Kwak/The Inlander/Health & Home)

London’s Ultimate Catering Executive Chef Jennifer Parkinson, left, and owner London Harris and Salmon with Huckleberry Chutney at their kitchen in Spokane, WA, for the Inlander’s Health & Home magazine. https://www.inlander.com/spokane/a-special-touch/Content?oid=10107719

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Salmon with Huckleberry Chutney-London’s Ultimate Catering

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Salmon with Huckleberry Chutney is photographed at London’s Ultimate Catering in Spokane, Wash., Monday, May 14, 2018. (Young Kwak/The Inlander/Health & Home)

London’s Ultimate Catering’s Salmon with Huckleberry Chutney at their kitchen in Spokane, WA, for the Inlander’s Health & Home magazine. https://www.inlander.com/spokane/a-special-touch/Content?oid=10107719

Marilee Kinsella-Pressure Cooked Cheesecake

Marilee Kinsella removes a pressure cooked New York cheesecake from a Fagor Lux multi-cooker before adding balsamic blackberry drizzle and fresh blackberries to it, at the Kitchen Engine in Spokane, WA. 📷 for the Inlander. https://www.inlander.com/spokane/pressure-cooking-isnt-new-but-its-having-a-major-resurgence-two-local-experts-offer-insight-and-tips-on-the-popular-kitchen-method/Content?oid=9956099

Marilee Kinsella

Marilee Kinsella removes a cooked New York cheesecake from a Fagor Lux multi-cooker at The Kitchen Engine in Spokane, Wash., Tuesday, May 15, 2018. (Young Kwak/The Inlander)

Marilee Kinsella

Marilee Kinsella holds a New York cheesecake with a balsamic blackberry drizzle and fresh blackberries that she made in a Fagor Lux multi-cooker, left, at The Kitchen Engine in Spokane, Wash., Tuesday, May 15, 2018. (Young Kwak/The Inlander)