Local restaurateur and award-winning chef Sam Cover reveals his lifelong love of vintage all-American muscle cars.
A keen advocate for local and hyper-local produce, award-winning chef, Pacific Northwest native, and Spokane County-based restaurateur Sam Cover is also a lifelong fan of homegrown, all-American muscle cars. With a particular passion for late 1960s and early 1970s examples, Cover reveals more about his love of models such as the Ford Mustang Boss 302, Buick GSX, Chevrolet Camaro Z28, and more.
“I’ve always loved vintage automobiles in general,” explains Cover, “but my main passion is for all-American muscle cars from the late 1960s and early 1970s.”
Cover’s favorite models from this era, he says, include the Ford Mustang Boss 302, Buick GSX, and Chevrolet Camaro Z28. The award-winning chef is similarly passionate about muscle cars from Dodge, Shelby, Pontiac, and Plymouth. “Alongside the Mustang Boss 302 and Camaro Z28, cars such as the Buick GSX and Shelby GT500-KR define the era for me personally,” adds Cover, “as do the Plymouth Road Runner and Pontiac Firebird 400 Coupe.”
Dodge, meanwhile, he says, is renowned for creating one of the late 1960s and early 1970s period’s most potent all-American muscle cars. “When new, the Dodge Charger R/T-SE produced somewhere around 430 horsepower,” Cover explains.
Around the same time, Plymouth was also producing the similarly powerful Hemi Cuda, which, much like the Dodge Charger R/T-SE, was capable not only of delivering in excess of 400 horsepower, but close to 500 ft-lb of torque, too, according to the chef. “The late ’60s and early ’70s were an incredible time for American manufacturing,” suggests Cover, “particularly within the automotive industry.”
The Pacific Northwest native and Spokane County-based restaurateur has owned several high-performance vehicles from the period, as well as a number of much newer, far more modern examples, including two new Ford Mustangs and a 2016 Chevrolet Camaro.
Despite his love of powerful, high-performance cars, Spokane County chef Sam Cover is, however, also passionate about environmental awareness. An advocate for local and hyper-local produce, and the growing farm-to-table movement popular both in the Pacific Northwest and elsewhere across America, Cover’s latest restaurant venture, set to open soon in Downtown Spokane, aims, the chef says, to be carbon neutral.
Cover’s choice of vehicle for day-to-day driving will also, perhaps, come as a surprise to those familiar with his love of powerful all-American muscle cars. “While I have a couple of vintage all-American muscle cars tucked away safely in my garage at home,” he adds, wrapping up, “right now, day-to-day, I’m proud to drive a much more environmentally friendly 2019 Toyota Prius which I love, too.”
Food and drink connoisseur and celebrated chef Sam Cover shares his favorite choices for New Year’s Eve bubbly.
Pacific Northwest native and Spokane County resident Sam Cover, an award-winning restaurateur and chef, recently announced as the chosen spokesperson for local produce suppliers at an upcoming food and wine festival, shares his favorite Champagnes in time for the holiday season.
“For as long as I can remember, I’ve always been a huge fan of Pol Roger Brut Champagne,” reveals Cover, starting with what he says is, arguably, his number one choice of bubbly for all occasions. “With just the right amount of minerality to keep it feeling crisp, Pol Roger Brut Champagne is arguably a fruit-forward choice and boasts notes of citrus and berries,” adds the award-winning chef.
Cover’s second choice is a rather more expensive Champagne from Krug. “Krug Grande Cuvee Brut is usually at least twice the price of my first pick, Pol Roger, but with a rounder flavor profile, it’s a blend which some will prefer, completely aside from the price tag,” suggests the food and drink connoisseur. Again, rich in citrus, but this time with more stone fruit flavors, there’s also a hint of spice and a subtle note of chocolate, according to the expert.
Another of Sam Cover’s favorites, the celebrated chef next turns to Veuve Clicquot Brut Yellow Label. “Less expensive than both Pol Roger Brut Champagne and, of course, Krug Grande Cuvee Brut, Veuve Clicquot is among the most iconic of Champagnes, not least because of its striking yellow label,” he explains. Well-balanced and what Cover calls ‘pinot noir-forward,’ it’s an ideal tipple for New Year celebrations, claims the chef.
Moet & Chandon Imperial and, in particular, Bollinger Special Cuvee are, too, both worthy of an honorable mention, says Cover. “Both boasting subtle toasty, almost baked bread-like notes, Bollinger and Moet & Chandon are both instantly recognizable,” he suggests, “so ideal for a New Year’s Eve party.”
The same toasty, baked bread notes also make this duo of famous Champagnes an ideal choice for Thanksgiving and Christmas, pairing perfectly with a delicious turkey dinner, according to the specialist.
From Pol Roger to Veuve Clicquot, any of these Champagne choices, Cover says, will likely be well received by anyone lucky enough to be invited to enjoy a taste this holiday season. “For me, however,” he adds, wrapping up, “Pol Roger remains my number one pick, and will be my Champagne of choice this New Year’s Eve.”
Veteran chef Sam Cover, from Spokane, Washington, shares his favorite recipe for mulled wine.
With winter getting into its stride and the festive season just around the corner, Sam Cover, an award-winning chef from the Pacific Northwest, shares his favorite seasonal mulled wine recipe featuring an array of fresh fruit, liquor, unusual spices, maple syrup, and more.
“There’s nothing better during the holidays and throughout the cold winter months than delicious mulled wine,” suggests Cover, an award-winning chef and restaurateur from Spokane, Washington.
Cover’s favorite recipe is now famed among not only his friends and family, but also among those lucky enough to have tasted the chef’s famous mulled wine when visiting the numerous establishments with which he’s been associated across the United States following more than two decades as an award-winning chef.
“My famous mulled wine recipe calls for wine, of course, plus liquor, fresh fruit, spices, and maple syrup,” explains Cover, happily sharing details of what, for many years, had been something of a secret, according to the chef. “Start with a medium-bodied red wine,” he says, “and add a little brandy to taste.”
A classic addition to most mulled wines, Sam Cover’s recipe is no exception and next calls for orange slices. “If you prefer, you could add clementines, or even lemons, although orange has always been my preference,” adds the culinary expert.
What really makes the award-winning chef’s mulled wine special, however, he says, is the addition of further fruit plus a unique mix of spices and added sweetener. “I also add cranberries and blackberries,” reveals Cover, “which provides an extra dimension not seen in more typical mulled wine recipes.”
“The real secret, though, is in the spices,” Cover continues. “Cinnamon sticks are, of course, a staple,” he goes on, “but I also like to add an ample quantity of cloves, star anise, and a small number of black peppercorns for some extra punch.”
These spices, after all ingredients have been warmed over a low heat for up to an hour, the chef points out, should be strained from the wine before serving, although a cinnamon stick or two can be left in each glass, he says, for visual effect.
“Finally, I sweeten to taste,” Cover explains. “I prefer maple syrup, but honey or brown sugar works well, too,” he adds, wrapping up, “and can be added a little at a time until the desired sweetness is achieved – perfect!”
Award-winning chef Sam Cover is revealed as local produce supplier spokesperson and set to appear at upcoming Spokane County wine and food event.
A particular advocate for local food and drink, Spokane County native and award-winning chef Sam Cover has previously spoken at length about Pacific Northwest food trends, the benefits of hyper-local ingredients, the region’s best eateries, and more. Set to open a brand new restaurant in the Spokane area early next year, Cover has this week been announced as spokesman on behalf of local produce suppliers and will appear as a representative at a prestigious upcoming wine and food event due to be hosted in the popular Washington state county of Spokane County soon.
Last month, Cover shared his favorite Thanksgiving recipes and dishes as an award-winning chef. These included Brussels sprouts in butter, cinnamon-spiced cranberry sauce, Thanksgiving green bean casserole, a tomato-based turkey soup, roasted butternut squash, spiced pumpkin seeds, candied yams, and celery stuffing, plus a more unusual winter fruit salad with poppyseed and lemon dressing.
Non-holiday dishes favored by the chef, meanwhile, are said to include locally sourced salmon served with roasted squash, chilled oysters on the half shell, braised greens and Oregon olive oil, roasted celery root with walnuts and fermented tomato, and homemade quince turnover, among countless others.
Spokane County native Sam Cover has said in the past that much of his taste in food is heavily influenced by the Pacific Northwest. The award-winning chef has also taken inspiration from the restaurants of Paris, however, according to a recently published article. Here, he listed escargot bordelaise and beef tartare among his favorite international, French-inspired dishes.
Asked for comment on his scheduled food and wine event appearance, Sam Cover suggested that he was looking forward to the opportunity, particularly in light of his upcoming restaurant launch.
“I’m excited to talk about everything from our local fruits and vegetables and artisan-baked breads to the stunning wines available from our nearby vineyards,” says Cover. “These and plenty more local goods will form staples of my new restaurant’s menu, and I cannot wait,” adds the chef, wrapping up, “either for the launch or for the upcoming wine and food event where I’m set to speak on behalf of our incredible local produce suppliers.”
Award-winning chef Sam Cover’s all-new restaurant is set to open in Spokane, Washington, in early 2020.
Born and raised in Spokane, Washington, distinguished chef Sam Cover has made a name for himself working in kitchens across Spokane County and elsewhere in America, from New York City to Los Angeles, managing teams in some of the nation’s most highly regarded restaurants and hotels. With more than two decades of experience under his belt, the chef is known, in particular, for his fresh fish and seafood dishes.
Veteran restaurateur and celebrated chef Sam Cover highlights his favorite Thanksgiving recipes in time for this year’s holiday.
A celebrated chef and veteran restaurateur, multi-award-winning Sam Cover has worked in some of the country’s top hotels and dining establishments in addition to opening and running a number of his own highly successful restaurant businesses. Set to launch his latest venture in Spokane, Washington, early next year, Cover reveals a number of his favorite Thanksgiving dishes in time for this year’s holiday on Thursday, November 28.
“While I’m known for embracing the latest food trends, and for my commitment to locally sourced ingredients and the ever-growing farm-to-table movement, Thanksgiving, I believe, is a time for traditional food and drink,” reveals Cover, a Pacific Northwest native, born and raised in Washington’s Spokane Valley.
Sam Cover has spoken at length about his passion for hyper-local food and its benefits, as well as his love of the authentic flavors of the Pacific Northwest. When it comes to Thanksgiving, however, the award-winning chef and restaurateur is one for tradition. “Brussels sprouts in butter, roast turkey, rich gravy – Thanksgiving is all about tradition and a taste of home,” he suggests. “That’s not to say there isn’t room for a little creativity, though,” adds the chef, “and I do enjoy experimenting with additional flavors.”
Cover points toward his popular cranberry sauce recipe as one example. Spiced with cinnamon, nutmeg, and cloves, the chef’s unique cranberry sauce is, he says, a perfect Thanksgiving accompaniment and a welcome twist on more typical offerings. “My Thanksgiving green bean casserole always goes down well, too,” explains Cover of his vegetarian-friendly dish spiced with herbs and rich with sour cream and a variety of cheeses.
Other Thanksgiving dishes and sides favored by the chef include a tomato-based turkey soup, roasted butternut squash, spiced pumpkin seeds, candied yams, and celery stuffing, plus a more unusual winter fruit salad with poppyseed and lemon dressing.
For dessert, and perhaps unsurprisingly, Cover’s approach remains wholly traditional. “From bread pudding and pumpkin pie to cookies, cheesecake, and other family favorites,” he adds, wrapping up, “there’s no better Thanksgiving dessert than the time-honored traditional options we’ve all grown up with and which we’ve all invariably come to know and love.”
Award-winning chef Sam Cover’s all-new restaurant is set to open in Spokane, Washington, in early 2020.
Spokane County native and award-winning chef Sam Cover shares several of his favorite dishes, heavily influenced by the Pacific Northwest.
From locally sourced salmon served with roasted squash to poached pears, chocolate souffle, and homemade quince turnovers, award-winning chef Sam Cover is heavily committed to sourcing local ingredients wherever possible, and to creating and delivering dishes with a strong Pacific Northwest feel. Currently in the process of launching an all-new restaurant venture, Cover shares some of his favorite recipes.
“One of my favorite lighter dishes is roasted celery root with walnuts and fermented tomato,” explains Cover. “I also love chilled oysters on the half shell,” adds the celebrated chef, from Spokane, Washington, “half a dozen or a full dozen at a time.”
Less local dishes also favored by Cover include escargot bordelaise and wagyu beef tartare. “Essentially, however, I’m extremely heavily committed to more local and regional cuisine, particularly from the Pacific Northwest, but I also love French food and often take inspiration for my dishes from the restaurants of Paris,” the chef explains.
“Locally sourced salmon served with roasted squash, for example,” he adds, “paired with braised greens and Oregon olive oil is both delicious and incredibly comforting.”
Local, artisan-baked breads, meanwhile, and wines from local vineyards are, according to Sam Cover, the perfect accompaniment.
Similarly comforting, says Cover, are his three favorite desserts. “Poached pears, chocolate souffle, and a homemade quince turnover served with local ice cream are all favorites of mine,” adds the chef.
Cover has previously spoken at length about the latest luxury food trends, hyper-local food and its benefits, Seattle’s best-rated restaurants, and traditional Pacific Northwest cuisine.
He also recently revealed his proposal for a brand new restaurant, coming next year. “It’ll be the perfect mix,” adds Cover, wrapping up, “of hearty, local and regional cuisine combined with fine dining in a cozy and comfortable environment.”
Award-winning chef Sam Cover’s all-new restaurant is set to open in Spokane, Washington, in early 2020.
Born and raised in Spokane, Washington, distinguished chef Sam Cover has made a name for himself working in kitchens across Spokane County and elsewhere in America, from Los Angeles to New York City, managing teams in some of the nation’s most highly regarded restaurants and hotels. With more than two decades of experience under his belt, the chef is known, in particular, for his fresh fish and seafood dishes.
Celebrated chef and Pacific Northwest native Sam Cover is set to bring a new style of luxury dining to Spokane Valley with his latest restaurant venture.
Having worked across the United States during more than 20 years as an award-winning chef in some of the country’s top hotels and restaurants, home is, as they say, where the heart is, and, for Sam Cover, that’s Washington’s Spokane Valley. Returning to his roots to launch his latest venture, the Pacific Northwest native is set to deliver an entirely new flavor of luxury dining to his home city of Spokane, in easternmost Washington state, opening in 2020.
“I’m hoping to bring a new flavor of luxury dining to Spokane,” Sam Cover explains, “while also maintaining a true taste of the Pacific Northwest, as well as a familiar taste of home and family, but in an upscale and luxurious-feeling setting.”
Inspired by popular restaurants found in Portland, Oregon, and Seattle, Cover wants to combine different aspects of Pacific Northwest cooking and dining, and deliver them perfectly to diners in his home city. “As a region, we’re famed, in the Pacific Northwest, for our fresh fish and seafood,” explains the chef, “as well as the growing farm-to-table movement, both of which will be central to operations at the new restaurant, as will dedicated vegan, vegetarian, and gluten-free menus.”
“As a chef,” he continues, “I love to source everything as locally as I possibly can, and, with a luxurious twist on both local and regional dishes, as well as some from a little further afield, I hope to merge both traditional and more contemporary fine dining.”
This, Sam Cover believes, is what will give his latest venture a genuine, personal, and truly heartfelt edge within Spokane’s increasingly competitive restaurant market. “It’s about what I like to call ‘upscale comfort,'” he goes on to explain. “The restaurant will represent the ideal place to enjoy a mix of indulgent but thoroughly local ingredients and beautiful, elegant plating that embody the upscale comfort ethos I love so much,” adds the Spokane Valley native and award-winning chef.
Proposing a professionally executed taste of home, Cover promises that each and every dish will be cooked to perfection. “It’ll be the perfect mix,” he adds, wrapping up, “of hearty, local and regional cuisine and fine dining, delivered in line with the farm-to-table spirit which we should all be embracing in order to support not just our local businesses, farmers, growers, and other suppliers, but the environment, too.”
Award-winning chef Sam Cover‘s new restaurant is set to open in Spokane, Washington, in early 2020.
Celebrated chef and Pacific Northwest native Sam Cover showcases some of the region’s most famous food and drink.
From fresh oysters and smoked salmon to garlic fries, specialty cheeses, and donuts, Pacific Northwest native and celebrated chef Sam Cover, from Spokane, Washington, showcases some of the region’s most quintessential flavors from right across the food and drink spectrum.
“The Pacific Northwest is perhaps best known for its fresh seafood,” suggests Cover. While the region may not have one particular famous dish or style of cuisine, the chef is entirely correct: North America’s Pacific Northwest is, indeed, famed for its seafood. “From fresh, grilled, smoked, or salt-cured salmon to lobster and oysters, seafood is a staple of Pacific Northwest cooking and dining,” he adds, “from family kitchens to luxury hotels and restaurant tables stretching from Seattle to San Francisco.”
The region is similarly famous for its array of wild berries, nuts, and mushrooms – many of which can be foraged for by those who know what they’re doing, according to Cover. “Hazelnuts, or filberts, as we call them, are a Pacific Northwest staple,” he reveals, “so much so that they are, in fact, the official state nut of Oregon!”
Wild blackberries are particularly abundant, too, according to the chef. “Often foraged for alongside wild mushrooms, few places on earth offer a better opportunity to get outdoors and collect delicious, fresh, and—importantly—incredibly versatile local ingredients,” adds Cover.
Another local dish enjoyed by much of the Pacific Northwest is garlic fries, Cover reveals. “Seattle’s Safeco Field baseball park, in particular, is famed for its delicious and incredibly powerful garlic fries, normally served with a couple of apple slices just to take the tangy edge off,” he adds.
Elsewhere in the Pacific Northwest, Portland, specifically, Sam Cover says, is known for its donuts. “Portland, Oregon, is a hub for a wide variety of regional food trends,” he explains, “and donuts are no exception.”
Oregon, too, is renowned for its specialty cheeses—cheddar in particular—while Portland is also central to the Pacific Northwest’s thriving craft beer scene, according to the celebrated chef.
“Craft beers are big business in Portland and across much of the region,” adds Sam, wrapping up, “and, with such a broad array on offer, there’s usually a good opportunity to discover a beer which perfectly complements whatever you’re cooking or eating, from tangy garlic fries to delicious fresh seafood.”
Born and raised in Spokane, Washington, distinguished chef Sam Cover has made a name for himself working in kitchens across Spokane County and elsewhere in America, from Los Angeles to New York City, managing teams in some of the nation’s most highly regarded restaurants and hotels. The chef is known, in particular, for his fresh fish and seafood dishes. To date, Sam has enjoyed more than two decades of fast-paced life as a chef, winning multiple awards for his food in the process, and shows no sign of slowing down as he prepares to open a brand new restaurant in early 2020.
Celebrated chef and Pacific Northwest native Sam Cover takes a closer look at three of Seattle’s top-rated eateries.
With 2019 now more and more rapidly drawing to a close, and with barely ten weeks until the end of the year, celebrated chef and restaurateur Sam Cover, from Washington State, reveals Seattle’s most popular and best-rated eateries of the last twelve months.
“According to TripAdvisor, Seattle’s most highly rated restaurants include a trendy Italian, a unique Korean gastropub, and a cozy, family-friendly pizzeria,” Cover reveals.
The Pink Door, TripAdvisor’s current Travelers’ Choice among restaurants in Seattle, boasts a score of 4.5/5 based on more than 2,600 reviews making it the third best-rated restaurant in the city as of October 2019. “Marketed as Italian, contemporary, and vegetarian-friendly, The Pink Door is immensely popular with locals and tourists alike,” explains Sam Cover, “which is often a great indication of a fantastic restaurant, especially in a large city such as Seattle.”
“We aspire to create a stellar culinary and visual experience,” suggest the restaurant’s owners. Smart casual dress, they stress, is required. “Grazie!” adds the award-winning Italian eatery.
In second place, Cover reveals, is Chan, a uniquely positioned Korean gastropub. A TripAdvisor Certificate of Excellence winner five years in a row, the establishment is widely praised for both its food and ambiance. “Vegetarian-friendly and with a wide range of gluten-free options, Chan is wildly deserving of its place toward the very top of Seattle’s best restaurants,” adds the chef and Pacific Northwest gourmet.
Taking the top spot, however, is Pizzeria Credo, located on California Avenue in West Seattle. “Rated number one out of more than 3,200 restaurants in the city, Italian eatery Pizzeria Credo, which, again, is vegetarian-friendly, is, of course, famed for its incredible pizzas,” reveals Cover.
Another TripAdvisor Certificate of Excellence winner, the Italian restaurant promises wood-fired, Napoletano-style, thin-crust pizza, made from imported Italian flour and tomatoes, with homemade mozzarella. “Credo’s gourmet pasta, meanwhile, is made from classic Italian recipes,” adds Sam. What’s more, Credo’s chef Jacques’ famous signature salads are, he says, both beautiful and delicious in equal measure, thanks to a mix of local organic greens and fresh fruits, cheeses, nuts, and flowers. “Families, too, are always welcome at this most popular and cozy West Seattle eatery,” adds the renowned chef, originally from Spokane.
In addition to award-winning restaurants, Seattle, a city on Puget Sound in America’s Pacific Northwest, also boasts thousands of acres of stunning parkland and evergreen forests, flanked by towering mountains. Washington State’s largest city with a population of more than 700,000, it’s also home to a thriving tech industry, with Microsoft and Amazon alike headquartered in the Seattle metro area. “A 1962 World’s Fair legacy, it’s also home to the world-famous Space Needle, its most futuristic and iconic landmark,” adds Cover, wrapping up.
Born and raised in Spokane, Washington, renowned chef Sam Cover has made a name for himself working in kitchens across Spokane County and elsewhere in America, from Los Angeles to New York City, managing teams in some of the nation’s most highly regarded restaurants and hotels. The chef is known, in particular, for his fresh fish and seafood dishes. To date, Sam has enjoyed more than two decades of fast-paced life as a chef, winning multiple awards for his food in the process, and shows no sign of slowing down as he prepares to open a brand new restaurant in spring 2020.
An award-winning chef and a keen proponent of hyper-local cooking and ingredients, Sam Cover offers a closer, professional insight into the concept.
A leading chef from the Pacific Northwest corner of the United States, Spokane Valley native Sam Cover is a keen advocate for both the existing farm-to-table movement and the newer and now-rapidly-growing trend specifically for hyper-local ingredients. A celebrated professional with more than 20 years of experience working in some of America’s best restaurants and hotels, Cover provides an expert insight into the burgeoning trend for hyper-local food and drink.
“As an already outspoken proponent of the farm-to-table movement, often I’m asked, ‘What’s the difference between farm-to-table, organic, local, and hyper-local?'” reveals Cover.
Surprisingly, ingredients labeled ‘local’ may come from as far as 400 miles away, according to the chef. Organic ingredients, meanwhile, he also reveals, may originate anywhere, but must adhere to a strict set of rules in order to achieve and maintain organic status. “These include, for example,” says Cover, “only utilizing agricultural practices which are free of chemical fertilizers and synthetic pesticides.”
It’s the farm-to-table ethos, though, and, in particular, a move toward sourcing chiefly hyper-local ingredients that interest the chef the most. “While farm-to-table simply promotes sourcing meat, vegetables, and other produce from as locally as possible, the hyper-local movement takes things one step further,” Cover explains.
The award-winning chef says that while farm-to-table ingredients may come from a farm in a neighboring town or even state, the hyper-local trend promotes sourcing items from as close to your home, restaurant, or grocery business, for example, as physically possible. This can include anything from herbs grown in a kitchen garden and eggs or poultry produced within the local community to beers created by neighborhood breweries, according to the expert. “Hyper-local is typically considered to be anything under three miles,” says Cover, “which, in our major towns and cities, is quite an achievement.”
In more rural areas, however, hyper-local often hinges on food grown or raised in the immediate vicinity, such as on or in a business or individual’s own plot or garden, or a neighboring property. “One major benefit of hyper-local is that ingredients can be enjoyed the very same day, sometimes within just minutes,” points out Spokane-based chef Sam Cover, “when they’re as fresh as absolutely possible.”
Hyper-local ingredients also have extremely low or zero food miles associated with their production and transportation, in stark contrast, he says, with even certified ‘local’ ingredients which can travel hundreds of miles before they’re consumed.
“Hyper-local food, therefore,” adds Cover, wrapping up, “is not only an excellent means of enjoying the very freshest ingredients on offer, but it’s also a fantastic way to reduce environmental impact and your own environmental footprint at the same time.”