New York Peppercorn Steak MAX at Mirabeau 1100 N. Sullivan Road
A 12-ounce USDA Prime Peppercorn Steak with a four-pepper crust and brandy demi-glace, served with herb roasted potato and vegetables.
Why you’ll love it
This steak is one of the original items from the first MAX menu for a reason. One of the most popular dishes at the award-winning restaurant, it has stood the test of time. The chefs use a blend of four peppercorns and spice, then caramelizes and sears this USDA Prime grade steak to the guest’s specifications. The finish is a French cream demi-glace reduction.
The whole nature of the dish is created by a three-day simmering process of roasting veal bones in-house to create an intense, flavorful stock, which gives the base for the finalization of the sauce and the tantalizing overall flavor. And as a bonus, the dish is gluten free! Paired with a MAX house wine and complimented with a full menu of appetizers, entrees and desserts at one of the region’s premier dining establishments, this dish is a can’t-miss culinary experience.
Walking into Analisa McCann’s first-grade classroom at Broadway Elementary could seem like a normal everyday classroom. However, you might notice a student that has quietly left the reading circle to take time away in a rocking chair, separate from the rest of his classmates, while reading a book to help calm himself so that he can return to learning with the rest of the class.
McCann has dedicated the last few years to “teaching with trauma in mind,” using trauma-invested strategies to change her teaching methods along with those at her school. The result: increased learning and decreased numbers of student discipline.
Her efforts were recognized recently, as McCann was named the 2019-2020 Regional Teacher of the Year as well as 2019 Educator of the Year by the Greater Spokane Valley Chamber of Commerce.
Research shows that trauma affects children’s brains, which in turn impacts how they can learn. Some are just wired to be in a constant fight, flight or freeze mode.
“Kids need to feel safe, comfortable and loved,” McCann said. “They need healthy bonds with adults they consider trustworthy.”
The aforementioned rocking chair student started the school year with frequent meltdowns that disrupted the class. His first lesson was not about reading, writing or math; it was about how to stay safe.
“He has the right to go to the rocking chair whenever he wants,” she said. “He’s still listening. He’s still participating.”
Now with self-regulated emotions, he’s able to make progress academically because he isn’t constantly leaving the classroom.
McCann is usually one of the first to arrive at school, connecting with students at breakfast and greeting them at her door. She also is there for them after school. Her caring reaches far beyond the school’s walls.
“One relationship can make a difference in kids’ lives. If I can be that person, I’m lucky and honored,” she said. “It’s not just their life that changes, it’s mine. When I am teaching, I am my true self. These students are my why.”
Frannie’s Kitchen at Chevron 1109 N. Liberty Lake Road, Liberty Lake
Featuring sausage, eggs, peppers, onions, hashbrowns and cheese, this breakfast burrito is freshly made in Frannie’s Kitchen inside Liberty Lake Chevron. Full-pound burrito option also available.
Why you’ll love it
When you think of food prepared fresh by a trained chef with years of experience, you probably aren’t thinking about gas station fare. Yet that’s exactly what’s offered in the northwest corner of Liberty Lake Chevron through Frannie’s Kitchen.
People walking in for the first time often expect prepackaged items that have been sitting in a food warmer for who-knows-how-long.
“That’s not what this is,” said Fran Stevens, the 10-year Chevron employee and longtime Liberty Lake resident behind Frannie’s Kitchen. “It’s not been sitting there for hours. You always have people who are prejudiced against gas station food, and we just have to fight the stigma.”
For someone with culinary training and experience working in catering and for resorts, Fran might seem overqualified for the job, but she loves the community environment, repeat customers and ability to surprise people with what they can find inside their local convenience store.
“Once they come in, they come back, and they tell their friends,” she said. “I just have to get them in the door.”
After establishing a loyal lunch crowd with gourmet grilled cheese sandwiches served from 10 a.m. to 2 p.m., Liberty Lake Chevron expanded this past year to provide breakfast offerings from 7 to 10 a.m. The combination of fresh-made food with grab-and-go convenience was already a hit, and a crowd of breakfast regulars formed quickly.
Owner Don Douglas said credit goes to Fran, who works behind the register for Chevron when she’s not behind the grill a few paces away. Fran makes the burritos and sandwiches to order, usually while visiting with the customer. She uses hearty meats, real cheese and fresh, store-bought ingredients she hand-selects. Customers also love her homemade cookies.
In addition to the Southwest Breakfast Burrito, Fran said morning commuters love grabbing the Three Little Pigs — a ham, bacon and sausage burrito — and the Southern Style, highlighted by sausage and gravy.
Lunch standouts include grilled-to-order specialty sandwiches from the Pulled Pork and Cheddar, to the Italian, to the ever-changing Specialty Sandwich of the Week.
“It’s not what you would expect from a gas station,” Don said of Frannie’s Kitchen. “We don’t know what’s next in her fresh kitchen, but we know it will taste great!”
