The Moon Time

1602 Sherman, CDA
(208) 667-2331


The  Elk Public House
1931 West Pacific, Spokane
(509) 363-1973

The Porch Public House  

1658 E Miles,  Hayden Lake
(208) 772-7711

The Two Seven Public House
2727 South Mt. Vernon #5, Spokane, WA 
(509) 473-9766

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Write Ups & Recipes Article: El Que adds some spice to the eatery scene | Article: The Elk in Metaphor | Article: Great Food, beer keep pulling people into CDA's Moon Time | Roasted Corn Past Salad | Gumbo Recipe | Anasazi Bean Burger Recipe | Sauerkraut Recipe

Spokesman-Review, In Food Section D, February 19, 2003


1 Tablespoon butter
1 Tablespoon cooking oil
cup diced red onion
1 cups frozen corn
4 cups uncooked fusilli
1 cups mayo
1 bunch cilantro roughly stemmed
2 Tablespoons chipotle puree
Salt to taste

1)     Combine corn, onions, butter and oil and roast in a 400 degree oven until onions are translucent and tender. Remove from oven and cool in refrigerator.

2)     Cook fusilli as directed and cool under running water. 

3)     Combine cilantro, chipotle and may on food processor and puree.

4)     Mix fusilli, corn/onion mix and puree ingredients.  Add salt to taste.


--Chipotle puree is canned chipotle peppers usually found in the Mexican section of most grocery stores.  Before using place the contents of the can in a food processor and puree well.

--This recipe is a downsized version of the restaurant version so some amount may require slight adjustments.



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The Moon Time--1602 Sherman Avenue-- Coeur d' Alene, ID 83814-- (208) 667-2331
The  Elk Public House--1931 West Pacific Avenue-- Spokane, WA 99204-- (509) 363-1973