Papa Murphy’s Take ‘N’ Bake Pizza 1318 N. Liberty Lake Road, Liberty Lake
Papa Murphy’s crispy thin crust topped with olive oil, chopped garlic, whole-milk mozzarella, grilled chicken, fresh spinach, sun-dried tomatoes, crumbled feta and zesty herbs. Also available on original or pan crust.
Why you’ll love it
Don’t tell Ed Elliott you’re not supposed to choose favorites. The marketing director for Liberty Lake Papa Murphy’s and five other Inland Northwest franchises has spent the better part of two decades making, baking and sampling every pizza on the Papa Murphy’s menu.
But bump into him leaving the store on a Friday night with a take-home pie? It’s going to be the Herb Chicken Mediterranean.
“Honestly, it’s the healthiest, best-tasting pizza I’ve ever had,” he said. “I’ve been doing this for a long time. I still eat that pizza. I’ve never burned out on it.”
For Elliott, the allure begins with a “very Italian, really simple sauce” consisting of chopped garlic in olive oil. A bit of added Greek influence give the pizza its Mediterranean name.
About the only thing he likes better at Papa Murphy’s than the Herb Chicken Mediterranean is the team he works with every day. From the Liberty Lake crew, to the teams at the other locations, to the local, family ownership, Elliott is proud how every person is truly “part of the family.”
The local franchise is operated by a business founded in Hayden in 1992 by Inland Northwest residents Bill and G’Nell DeLack.
A year ago, Liberty Lake resident Tiffany Cable built her dream, a bakery just down the street from her River District home at the corner of Barker and Mission. At the same time, her neighbor and property owner, Dr. Owen Packard, expanded his Lakeside Dental practice into the greater Liberty Lake area.
Looking back, both the baker and the dentist are particularly thankful for a third party: the builder.
“I could write a book about how amazing Baker Construction has been to me,” Cable said.
With a background in family business, Cable brought lots of experience to her Blissful Whisk venture — just not construction experience. In stepped Superintendent Terry Batterman and Project Manager Zach Bull with Baker Construction and Development Inc.
“My shop would not be the show place it turned into without Terry’s skill set and attention to detail,” said Cable, explaining how Batterman’s crew regularly took Cable’s vision and brought it to life. “There were many things along the way that just didn’t quite work out as purchased, and Terry always found a way to fix things and they always turned out better than before.”
With Bull’s help, Cable added that the project actually came in under budget, “which is so rare considering how nice my place turned out and how many changes there were along the way.”
Next door, Dr. Packard’s past experience with Baker Construction set his mind at ease for this project.
“I have used Baker Construction before,” he said. “They have built four or five buildings for us now. We just wouldn’t use anyone else. They’re just phenomenal. These guys are class acts.”
Specifically, Dr. Packard listed customer service, professional knowledge, quality and accuracy as standout Baker qualities.
“I was surprised at how accurate their building estimate was,” he said. “I just find them very, very easy to work with.”
President and CEO Barry Baker, whose parents started the company in 1951, likes to hear reports like this, as they line up with company values that emphasize relationships and integrity.
“People want someone that they can trust, someone that will take their dollars and spend them like they are their own, and we don’t take that responsibility lightly,” said Baker, a Liberty Lake resident himself. “Our business is a people business, it’s a relationship business and it’s an accountability business, and I think we work really hard to do all of those things well.”
Count Cable among those who believe Baker practices what it preaches.
“The Baker family runs their business very much like I always ran mine: Work with integrity and surround yourself with employees you are proud to know and work with every day,” she said. “By doing this you bring the very best to the market, and they seriously do that. Every day, I see the look on my customers’ faces when they see my shop for the very first time. They are seriously in awe of how nice it looks, and that could not have happened without the Baker Construction team.”
Note from Josh:This post is updated as of June 1, 2020, to reflect the cancellation of the 2020 season for one of our community’s finest summer traditions, the Rockin’ B Ranch. An edited version of the original subject of this post — a feature on Rockin’ B’s Miss Shirley — is still included at the bottom of this post.
But first, below is a letter from Rockin’ B owners Scott and Pamela Brownlee sharing the news of the season’s cancellation:
June 1, 2020
Hi, Rockin’ B Fans —
We are deeply thankful for our staff’s thoughtful and intelligent responses to our request for input re the 2020 Rockin’ B season in light of the ongoing corona-virus pandemic. They all broadened our thought processes and helped us keep a perspective on as many of the considerations as possible.
We have pendulized from, “Of course we should simply close for the season,” to, “Let’s wait and see,” to (Scott scheming), “I bet we can think of ways to make it work (with enough buckets and pulleys).” And indeed, with their suggestions, there are many ways we thought of to maybe make it work.
But ‘maybe’ may-be a huge spectre of a word right now. In trying to take into consideration all the business aspects, all the show aspects, all the physical plant logistics aspects, all the staffing aspects, all the legal aspects, all the good citizenship aspects, we were always aware of the ‘maybe’ aspects.
In every category, we felt our emphasis should never be on the ‘chances of’ but on the ‘consequences of’. Our prime concern must always be for the safety of our patrons, musicians, cast, and staff. With all the contingency scenarios we could project, there was nothing that could possibly guarantee 100% certainty of safety.
With that lack of assurance we cannot find it in our hearts to do anything but suspend the 2020 shows.
We know many of you have been waiting for news so you can be making your summer plans, and we’re deeply sorry that it has taken so long to make a decision. With directives changing daily, any hopes we had of a partial season kept being put back later and later. The final straw was the Spokane Health Department officer saying that moving to Phase 3 by mid-June would be ‘premature’. That makes Phase 4, where we fall, even later in July or August.
At our driveway entrance this year, a Dusty Bicuspid cut-out is Vanna-White-ing toward our larger sign with a picture of the Riders of the Rockin’ B and the show dates for the 2020 season. Underneath, we put an add-on banner saying, “God willin’ and the creek don’t rise.” We will keep the big sign and paste a cross-out banner over the 2020 dates saying, “See you in 2021.”
We’ll leave “God willin’ and the creek don’t rise.”
We hope and pray you and yours are safe and well.
With love, appreciation, and gratitude for you all,
Scott and Pamela Brownlee
‘Miss Shirley’ home on ranch
As reservations manager, “Miss Shirley” Darlington has attended nearly every Rockin’ B Ranch cowboy supper show since 2004. After 30 years managing a professional building and recruiting physicians for a hospital in the Midwest, Miss Shirley had the proper skillset for work at the Rockin’ B — she just never realized exercising those skills could be so much fun.
“What can be better than going to work, listening to music all night, having good food and watching people go through the line raving about the place?” Miss Shirley said. “It’s my happy place.”
She says all credit for that goes to Scott and Pamela Brownlee, the founders and musicians who opened the Rockin’ B in 1994 on their property “100 yards south of I-90 exit 299” at the state line.
Between Scott’s bass playing, creativity and humorous acting and Miss Pammie “with her singing and yodeling — I mean, she has brought me to tears — I never, ever, ever get tired of listening to them,” Miss Shirley said. “It’s an easy thing to sell when you love it so much.”
The rest of the Riders of the Rockin’ B add their musical gifts to the evening, while the “go back till it’s gone” BBQ supper is made fresh each night. Even the barbecue sauce and marinade are homemade, Miss Shirley said, and a Cantina is available for the grown-up folks.
Then there’s the humor, which starts outside the barn prior to dinner with a rubber chicken-flying, outhouse-exploding shootout featuring the Marshal and his bumbling deputy, Dusty Bicuspid. Later, during the stage show, Dusty shares the story of “Rindercella,” which has become such a hit that returning adults will complain if it isn’t included in the set.
“He is probably the greatest ad libber in the world,” she said of Dusty, who looks suspiciously like Scott with teeth missing. “Nothing ever floors him. He has a comment back for everything, and his (exchanges) with the kids are absolutely priceless.”
Between Dusty’s appearances and the toe-tappin’ music, the cowboy supper shows are known to keep family members of all ages entertained all the live-long evening.
These days, Miss Shirley’s favorite place to watch the show is from the back so she can watch the joy on the faces of the people she met on the phone or in the ticket line. She said she’s seen many a bad day or bad mood reversed by the Rockin’ B.
“It’s like when you go on vacation and you forget that you’re broke and you have problems,” Miss Shirley said. “You walk into the barn, and it’s like those problems just fly out.”
