West coast chef Sam Cover in Spokane Washington has mastered a variety of cuisines in kitchens across the country, and below he names five regional staples of the Pacific Northwest that ignited his passion for food.
Spokane, WA / iCrowndNewswire /March 14, 2020
A native to Spokane, Washington, renowned chef Sam Coverhas carved out an impressive reputation in the Pacific Northwest’s thriving restaurant and luxury catering scene. Having worked in numerous kitchens in Spokane County and across the country, even in major hubs like Los Angeles and New York City, Sam Cover has managed teams in some of the nation’s most highly-regarded restaurants and hotels. Below, he names five staples of Pacific Northwest cuisine that have shaped his love of food.
1. Walla Walla Onion Rings
Walla Walla onions are the official Washington state vegetable, and they can be found in dishes in restaurants in every state of the Pacific Northwest. Sam Cover of Spokane Washington tells us, however, that one of the most popular ways to eat the delectable onion is in onion rings––usually served up in a crispy buttermilk batter.
2. Seattle Dogs
Hot dogs have many famous “recipes” like the Chicago style or the Coney Island special. In this region, though, Seattle dogs are the most popular way of dressing up hot dogs. Seattle dogs are slathered with cream cheese and topped with grilled onions (likely Walla Walla onions) and are best enjoyed at sports games and backyard barbecues.
The marionberry is beloved in the Pacific Northwest and for good reason: the berry is a hybrid between two different types of highly-popular blackberries, the ‘Chehalem’ and the ‘Olallie.’ The berry was developed by the USDA ARS breeding program years ago and has remained a staple food of the region ever since.
“Marionberries are used in countless ways by the area’s restaurants and home cooks, but jams and pies seem to be everyone’s favorites,” says Sam Cover in Spokane Washington.
If you’ve eaten hazelnuts in America, chances are they came from the Pacific Northwest. Oregon alone grows 98 percent of the country’s hazelnuts, which are incorporated into a range of beloved desserts, most notably chocolate dipped hazelnuts.
Perhaps the most prized food on this list, salmon is a major export in the Pacific Northwest as the fish are native to the area’s rivers and oceans. People of the region aren’t at a loss of ideas of how to eat it, either: here, you’ll find salmon burgers, salmon jerky (or ‘candied’ salmon), fish spread featuring salmon, hot and cold smoked salmon, grilled salmon and many other quintessential recipes.
“We have a diverse set of native flavors that every kid here in the Pacific Northwest grows up eating,” saysSam Cover of Spokane Washington. “These are just a handful of the local staples that had the largest impact on my own passion for food.”
Award-winning local chef Sam Cover welcomes all-new cat café to Spokane’s thriving hospitality and wider business landscape.
Due to open its doors for the first time in April, award-winning local chef and restaurateur Sam Cover takes a closer look at plans for the Washington city of Spokane’s first-ever cat café, Kitty Cantina.
“Something entirely new for Spokane, Kitty Cantina is all set to be the city’s first-ever cat café,” explains Cover, a multi-award-winning local chef and Spokane County native.
The business had, he says, planned to open sooner, but a delay in completing building work at the site on N. Nevada St. has put the cat café’s owners slightly behind schedule. “Now set to officially open in April, Spokane’s first-ever cat café is inspired by similar ventures in the Portland and Seattle areas, according to its owners,” adds Cover.
In a move that should only serve to further please animal lovers and other visitors to the all-new cat café, Kitty Cantina will also promote the adoption of Spokane’s homeless and rescued cats and kittens. It’s understood that all fees resulting from adoptions arranged by the café business will be donated directly to local shelter SpokAnimal. SpokAnimal C.A.R.E. is a non-profit 501(c)3 organization, supported, it says, by the generosity of its members.
Cats and kittens offered for adoption by Kitty Cantina will, the owners say, be vaccinated, spayed or neutered, and microchipped, fully ready for their new homes at no additional cost to those adopting via the café. “Further to becoming a thriving local business, the café’s goals also include boosting adoption rates of homeless and rescued cats and kittens in Spokane,” chef Sam Cover explains.
Last year, the venture’s owners launched a campaign on the global crowdfunding platform Kickstarter in order to help get Kitty Cantina off the ground, according to Cover.
Surpassing its goal of $12,500, around 300 backers donated a total of more than $13,500 to ensure the eventual launch of the project, now set to open its doors this April. A proposed admission fee of $6 will allow visitors almost an hour in Kitty Cantina’s Kitty Lounge, and also includes a small credit toward a drink of their choice from the soon-to-open café itself.
“Another welcome addition to Spokane’s thriving hospitality and wider business landscape, I’m excited about the launch,” adds Cover, wrapping up, “and wish the owners all the very best in their brand-new venture.”
Award-winning chef Sam Cover lends a hand in the kitchens of a number of Spokane County’s homeless shelters.
Recognized for his charitable nature by friends, family, and fellow chefs and others from the worlds of restaurant dining and luxury catering, Sam Cover is no stranger to donating both time and funds to good causes and those in need. Cover’s latest charitable effort has now seen the chef lend his culinary expertise to local homeless shelter kitchens in and around Spokane County, as well as further afield. Known, in particular, for his fresh fish and seafood dishes, the Pacific Northwest native explains more.
“I’ve always been a keen supporter of the local homeless shelters here in Spokane County and across the wider Pacific Northwest,” says chef Sam Cover, speaking from his home in the eastern Washington state city of Spokane.
While Cover has previously donated funds, food, and other supplies to shelters in the region, he’s kicked off this year by lending his culinary expertise, too. “I’ve donated my time in the past to help sort through donations, for example, and to help raise funds,” he explains, “but I always felt like there was more I could do.”
Now lending his professional knowledge to a number of local homeless shelter kitchens in and around Spokane County, Cover says he’s never been happier. “I’ve been able to help plan healthier, more cost-effective dishes and menus,” reveals the chef, “with a particular focus on locally-sourced produce – which, of course, is also great for the environment.”
The award-winning chef has also turned to his contacts in the produce sector in and around Spokane County to source additional donations of fresh fruit, vegetables, meat, fish, and other ingredients. “It’s been a great experience so far,” adds Cover, wrapping up, “and I look forward to continuing to work with other local homeless shelters and those further afield throughout the rest of the year.”
Growing up in Spokane County, much of what chef Sam Cover creates has roots firmly in the classic food and drink of the Pacific Northwest corner of the United States. Cover is known, in particular, for his fresh fish and seafood dishes. An advocate for the popular farm-to-table movement, Sam Cover relishes in gastronomy and embracing the latest culinary trends, including sourcing only hyper-local ingredients, and utilizing alternative proteins and marine vegetables. To date, Sam Cover has enjoyed more than two decades of fast-paced life as a chef, winning multiple awards for his food in the process. Cover is further known for perfectly combining elegant plating and local produce to create what he calls a professionally executed taste of home.
Award-winning chef Sam Cover all set to mentor Spokane County’s aspiring young chefs ahead of all-new restaurant launch.
From Los Angeles to Miami, Sam Cover has worked in five-star restaurants across the country for more than 20 years. Now back in his native Spokane County, the Washington-born chef is offering a number of the area’s aspiring young chefs an unmissable opportunity for the chance to be mentored ahead of the imminent launch of his brand new restaurant.
“I relish in gastronomy and embracing the latest culinary trends,” explains Cover, “and I’m immensely passionate about instilling the same enthusiasm into a new generation of future award-winning chefs.”
Cover will take students from local culinary schools as well as those already working in the restaurant trade but looking to advance their careers as part of what will form a 12-month mentorship program.
Those selected by Sam Cover and his team will also be given the opportunity to work in the award-winning chef’s new restaurant in Downtown Spokane, both during and following the year-long program. “It’s an excellent opportunity to get hands-on, pick up valuable experience, and earn money doing what you love in the process,” he suggests.
Sam Cover himself was mentored by two leading local chefs at the beginning of his career. “It is, without a doubt, I believe,” explains the Spokane County native, “the absolute best way to start a career in the restaurant industry.”
Cover estimates that he and his team will take on between eight and ten individuals at the start of the program. This number, however, he says, is likely to increase as the program progresses, with the potential for up to 15 people to be enrolled by the end of the year.
Born and raised in Spokane County, Washington, chef Sam Cover is known, in particular, for his fresh fish and seafood dishes. An advocate for the growing farm-to-table movement, other recent trends embraced by Cover have included sourcing only hyper-local ingredients, utilizing alternative proteins and marine vegetables, and experimenting with experiential dining.
With a passion for what’s known, in the restaurant trade, as upscale comfort, Cover is further known for perfectly combining elegant plating and local produce to create what he calls a professionally executed taste of home.
Returning focus to his mentorship program, Cover says he cannot wait to get started. “I can’t wait to get started,” he adds, wrapping up, “and I’m massively looking forward to working alongside a new generation of talented young chefs from the local area.”
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.