It may not look like much on the outside, but Building number 1 at Spokane Community College holds a little known secret. Step into the main entrance on Mission Avenue and follow your nose to Orlandos.
Gourmet fine dining at a fast food price isnt hard to find if you know where to look, and Orlandos Restaurant is the place to find it. The beautifully appointed dining room affords you the opportunity to peer in on culinary genius being created. Watch through the bay window as the Inland Northwest Culinary Academy students assemble dishes from all over the globe in their quest to become leaders and innovators in the culinary field.
The dining room is staffed by students as well learning the front of the house crafts, led by instructer Julie Raftis-Litzenberger, such as espresso creation, fine dining service and banquet management.
Beyond the window is the hustle and bustle of the kitchen, where the graduating class prepares your entrees in Ala Carte Service, led by Chef Doug Fisher, barking "One heart heard!" in response to the expeditors call of the orders. Farther down the line you find the Garde Manger class creating openers, soups and amuse bouche using charcuterie and preserving skills, as well as perfecting knife cuts and basic cooking methods. These hard working students are under the instruction of Chef Peter Tobin.
Under Chef Tobins guidance, the INCA kitchen is making incredible strides towards sustainability and farm to table restraunt practices. The pork and beef are often sourced from local farms such as Rocky Ridge. Much of the fresh produce is brought in from local sources as well. INCA also participates program wide in a composting project as well as maintaining strict recycling practices.
As a sharply dressed server zips by you, shouting "Behind!" you notice the chocolate mousse with beautiful sugar artistry and a crazy almond tuille cookie on her tray. Those delights come from the desserts and baking class at INCA, headed up by Chef Bob Lombardi, who took the top prize on Food Networks Sugar Dome: A dragons tail. He guides his students in the sweet arts, as well as bread baking for the restaurant.
The students at Inland Northwest Culinary Academy strive to be the best in their field, with a passion for cooking fueled by their knowledgable and experienced faculty. Come into Orlandos and taste it for yourself.
While you are there, dont forget to stop by the Inland Northwest Culinary Academys bakery, right across the hall and pick up some fresh baked bread, cookies, cakes or doughnuts. Every item is made as fresh and local as possible, by hand every day.
Visiting INCA's Orlandos Restaurant and Bakery is more than just a full belly, you can also participate in the education of Americas upcoming culinary professionals. What could be tastier than that?
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