Feast World Kitchen

Order type selection

WEDNESDAY, October 14th: Guatemalan Menu by Chef Cory

Chef Nory was born in Guatemala and moved to the United States 18 years ago. She is a proud mother of three daughters who have grown up here in Spokane. Through Sabor Latino, Chef Nory shares the authentic flavors and traditions of Latin America with our community. Every dish is made with love, family recipes, and a passion for bringing people together through food. Please schedule these meals *only* for Wednesday October 14th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Wed 10/14

-- be sure *NOT* to schedule pickup for another day.

Wednesday 10/14 Lunch Menu (11am-2pm)

Guatemalan Chicken Tacos (GF)

Guatemalan-style chicken tacos served with lettuce, sour cream, cheese, guacamole, and tomato salsa.
$11.00

Yuca con Chicharrón (GF)

Cassava root served with pork carnitas, traditional curtido (pickled cabbage slaw), and tomato salsa.
$12.00

Guatemalan Churrasco (GF)

Tender marinated steak grilled to a vibrant and smoky finish. Served with refried black beans, seasoned rice, fresh guacamole, and warm corn tortillas.
$20.00

Caldo de Res (GF)

Traditional Guatemalan beef and vegetable soup served with rice and fresh avocado.
$16.00

Pepián de Pollo

Traditional Guatemalan chicken stew made with roasted spices and vegetables. Served with white rice and avocado.
$17.00

Chile Relleno (Vegetarian)

Guatemalan stuffed Chile filled with potatoes, carrots, green beans, and tomatoes. Served with white rice, beans, and guacamole.
$16.00

Plátanos con Crema

Sweet plantains served with cream for a light and smooth finish.
$8.00

Plátano en Mole Guatemalteco

Sweet ripe plantains served with a traditional Guatemalan mole sauce made with roasted ingredients, chocolate, spices, and a unique blend of flavors.
$8.00

Horchata

Traditional sweet rice-based drink with cinnamon for a creamy flavor.
$5.00

Agua de Jamaica

A classic vibrant red hibiscus drink with a tart, sweet, and refreshing taste.
$4.00

Wednesday 10/14 Dinner Menu (4pm-8pm)

Guatemalan Chicken Tacos (GF)

Guatemalan-style chicken tacos served with lettuce, sour cream, cheese, guacamole, and tomato salsa.
$11.00

Yuca con Chicharrón (GF)

Cassava root served with pork carnitas, traditional curtido (pickled cabbage slaw), and tomato salsa.
$12.00

Guatemalan Churrasco (GF)

Tender marinated steak grilled to a vibrant and smoky finish. Served with refried black beans, seasoned rice, fresh guacamole, and warm corn tortillas.
$20.00

Caldo de Res (GF)

Traditional Guatemalan beef and vegetable soup served with rice and fresh avocado.
$16.00

Pepián de Pollo

Traditional Guatemalan chicken stew made with roasted spices and vegetables. Served with white rice and avocado.
$17.00

Chile Relleno (Vegetarian)

Guatemalan stuffed Chile filled with potatoes, carrots, green beans, and tomatoes. Served with white rice, beans, and guacamole.
$16.00

Plátanos con Crema

Sweet plantains served with cream for a light and smooth finish.
$8.00

Plátano en Mole Guatemalteco

Sweet ripe plantains served with a traditional Guatemalan mole sauce made with roasted ingredients, chocolate, spices, and a unique blend of flavors.
$8.00

Horchata

Traditional sweet rice-based drink with cinnamon for a creamy flavor.
$5.00

Agua de Jamaica

A classic vibrant red hibiscus drink with a tart, sweet, and refreshing taste.
$4.00

THURSDAY, October 15th: Chinese Menu by Chef Hong

Hong is originally from China and has called the United States home for many years. She is excited to share her love of cooking, culture, and tradition with the Feast community. For Hong, food is about much more than a meal. It’s a way to share culture, traditions, memories, and a little piece of where we come from. Through her dishes, she hopes to introduce guests to the flavors of her home while bringing people together around the table. Please schedule these meals *only* for Thursday October 15th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Thurs 10/15

-- be sure *NOT* to schedule pickup for another day.

Thursday 10/15 Lunch Menu (11am-2pm)

Braised Tofu (Vegan)

Deep-fried tofu simmered in a savory broth made with soy sauce and traditional spices.
$8.00

Orange Chicken (DF)

Chicken tossed in a bright, sweet and tangy orange sauce, served with vegetables and your choice of fried rice or steamed white rice.
$16.00

Sweet & Sour Pork Ribs (DF)

Tender pork ribs in a classic sweet-and-sour sauce, served with vegetables and your choice of fried rice or steamed white rice.
$17.00

Sichuan Spicy Noodles with Chicken

Wheat noodles with chicken breast, cucumber, and bold Sichuan flavors.
$16.00

Xiaosurou Fried Pork Cutlet

Pieces of pork coated in breadcrumbs and deep fried. Served with vegetable and your choice of fried rice or steamed white rice.
$16.00

Sichuan Spicy Noodles (Vegan)

Wheat noodles with tofu, cucumber, tossed in a flavorful Sichuan-style sauce.
$15.00

Flourless Chocolate Cake

Rich, decadent flourless chocolate cake.
$6.00

Thursday 10/15 Dinner Menu (4-8pm)

Braised Tofu (Vegan)

Deep-fried tofu simmered in a savory broth made with soy sauce and traditional spices.
$8.00

Orange Chicken (DF)

Chicken tossed in a bright, sweet and tangy orange sauce, served with vegetables and your choice of fried rice or steamed white rice.
$16.00

Sweet & Sour Pork Ribs (DF)

Tender pork ribs in a classic sweet-and-sour sauce, served with vegetables and your choice of fried rice or steamed white rice.
$17.00

Sichuan Spicy Noodles with Chicken

Wheat noodles with chicken breast, cucumber, and bold Sichuan flavors.
$16.00

Xiaosurou Fried Pork Cutlet

Pieces of pork coated in breadcrumbs and deep fried. Served with vegetable and your choice of fried rice or steamed white rice.
$16.00

Sichuan Spicy Noodles (Vegan)

Wheat noodles with tofu, cucumber, tossed in a flavorful Sichuan-style sauce.
$15.00

Flourless Chocolate Cake

Rich, decadent flourless chocolate cake.
$6.00

FRIDAY, October 16th: Syrian Menu by Chef Lakman

Syrian people often hold the value of family in the highest of regard. The culture is focused on taking care of each other, and giving their loved ones what they need. Chef Luqman is an embodiment of that notion. Due to the crisis in Syria, Chef Luqman and his family moved to Jordan in 2013 and lived there for ten years. He has always been passionate about cooking and working in restaurants in order to gain experience. In 2023, Chef Luqman and his family moved to the United States, and have been here for a year and a half. He currently works as a chef at Panda Express, doing what he loves. Please schedule these meals *only* for Friday October 16th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Fri 10/16

-- please don't schedule for another day!

Friday 10/16 Lunch Menu (11am-2pm)

Potato Sambusk (Vegetarian)

Crispy, golden-fried turnovers filled with savory potatoes and fresh herbs.
$8.00

Cheese Sambusk (Vegetarian)

Crispy, golden-fried turnovers filled with savory cheese and fresh herbs.
$8.00

Hummus (Vegan)

A classic dip made from blended chickpeas, tahini, lemon juice, and olive oil. Served smooth and creamy.
$6.00

Chicken Shawarma (Halal)

Tender pieces of well-seasoned chicken wrapped in Lavash bread, served with fries, garlic sauce, and halal pickles.
$16.00

Lamb Filadelfia (Halal, GF)

Tender spiced lamb grilled to perfection and sautéed with bell peppers and onions. Served with rice for a complete experience.
$18.00

Lamb Shawarma (Halal)

Thin strips of lamb sautéed with shawarma spices, garlic, and onion. Wrapped and grilled in tortilla with a creamy yogurt tahini sauce (with an extra side for dipping). Served with French fries and Tahini sauce.
$18.00

Lamb Kebab (Halal, DF)

Featured during Restaurant Week, spiced ground lamb kebab marinated with traditional spices then grilled to perfection for a smokey finish. Served with rice.
$18.00

Shish Tawook (Halal)

A traditional Middle Eastern dish featuring grilled chicken marinated in a blend of Syrian spices, yogurt, lemon juice, and garlic. Served with fragrant rice.
$16.00

Syrian Crispy Chicken (Halal)

Tender spiced chicken fried until crispy. Served with your choice of rice or fries, and coleslaw.
$16.00

Mujadara (Vegan)

Lentils cooked with rice, onions, Syrian spices, cumin, and cayenne. Topped with caramelized onions and served with a side salad.
$15.00

Layali Lubnan

A delicious semolina pudding. Topped with pistachios and simple syrup.
$6.00

Musakhan Rolls (Halal, DF)

Crispy rolls stuffed with marinated shredded chicken and caramelized onion.
$10.00

Foul Mudammas (Vegan)

Fava beans, fresh tomatoes, lemon juice, olive oil, and parsley. Served with flatbread. Foul Mudammas is often served as a hearty breakfast in the Middle East!
$16.00

Hibiscus Tea

A tart, ruby-red herbal drink made from dried hibiscus flowers.
$4.00

Friday 10/16 Dinner Menu (4-8pm)

Cheese Sambusk (Vegetarian)

Crispy, golden-fried turnovers filled with savory cheese and fresh herbs.
$8.00

Potato Sambusk (Vegetarian)

Crispy, golden-fried turnovers filled with savory potatoes and fresh herbs.
$8.00

Hummus (Vegan)

A classic dip made from blended chickpeas, tahini, lemon juice, and olive oil. Served smooth and creamy.
$6.00

Chicken Shawarma (Halal)

Tender pieces of well-seasoned chicken wrapped in Lavash bread, served with fries, garlic sauce, and halal pickles.
$16.00

Lamb Filadelfia (Halal, GF)

Tender spiced lamb grilled to perfection and sautéed with bell peppers and onions. Served with rice for a complete experience.
$18.00

Lamb Shawarma (Halal)

Thin strips of lamb sautéed with shawarma spices, garlic, and onion. Wrapped and grilled in tortilla with a creamy yogurt tahini sauce (with an extra side for dipping). Served with French fries and Tahini sauce.
$18.00

Lamb Kebab (Halal, DF)

Featured during Restaurant Week, spiced ground lamb kebab marinated with traditional spices then grilled to perfection for a smokey finish. Served with rice.
$18.00

Shish Tawook (Halal)

A traditional Middle Eastern dish featuring grilled chicken marinated in a blend of Syrian spices, yogurt, lemon juice, and garlic. Served with fragrant rice.
$16.00

Syrian Crispy Chicken (Halal)

Tender spiced chicken fried until crispy. Served with your choice of rice or fries, and coleslaw.
$16.00

Mujadara (Vegan)

Lentils cooked with rice, onions, Syrian spices, cumin, and cayenne. Topped with caramelized onions and served with a side salad.
$15.00

Layali Lubnan

A delicious semolina pudding. Topped with pistachios and simple syrup.
$6.00

Musakhan Rolls (Halal, DF)

Crispy rolls stuffed with marinated shredded chicken and caramelized onion.
$10.00

Foul Mudammas (Vegan)

Fava beans, fresh tomatoes, lemon juice, olive oil, and parsley. Served with flatbread. Foul Mudammas is often served as a hearty breakfast in the Middle East!
$16.00

Hibiscus Tea

A tart, ruby-red herbal drink made from dried hibiscus flowers.
$4.00

SATURDAY, October 17th: Taiwanese Menu by Chef Vicky

Chef Vicky is excited to share Taiwanese flavors with Spokane, with flavorful dishes like salt and basil chicken and savory beef noodle soup. She also serves delicious Asian style pastries!Please schedule these meals *only* for Saturday October 17th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Sat 10/17

-- please don't schedule for another day!

Saturday 10/17 Lunch Menu (11am-2pm)

Pork and Shrimp Potstickers

Pan fried potstickers filled with pork, shrimp, and napa cabbage. Served with Chef Vicky's signature garlic soy sauce (5 pieces).
$8.50

Chicken and Sweetcorn Potstickers

Pan fried potstickers with ground chicken and sweetcorn. Served with Chef Vicky's signature garlic soy sauce.
$8.50

Vegetable Potstickers (Vegetarian)

Pan Fried Potstickers filled with tofu, napa cabbage, carrots, mushrooms, egg, and clear noodles. Served with Chef Vicky's signature garlic soy sauce (5 pieces).
$7.50

Mala Cucumber Salad

Crisp smashed cucumbers tossed in mala chili crisp oil, where a gentle numbing sensation meets aromatic heat, accented by fresh garlic.
$8.00

Braised Dried Tofu

Firm, dense tofu simmered in a savory soy-based sauce.
$8.50

Salt and Basil Chicken

Fried marinated chicken, tossed with salt and pepper seasoning and garnished with fried basil leaves and fresh onion. Served with white rice and broccoli.
$17.00

Braised Pork Rice Bowl

Braised pork belly with soy sauce and shallots. Served with rice, a braised egg, fried tofu, broccoli, and Taiwanese pickled radish.
$18.00

Beef Noodle Soup

Savory noodle soup with flavorful beef broth and tender beef. Topped with pickled mustard greens, baby Bok choy, and carrots. *Contains oyster sauce
$20.00

Stir Fried Rice Noodles (Vegan, GF)

Stir fried rice noodles lightly flavored with soy, cabbages, carrots, wood ears, shallots, and Chinese mushrooms.
$16.00

Zha Jiang Mian

Pork, sweet onion, bamboo shoot, tofu, and Chinese mushroom mixed with chili bean sauce. Serve over noodles with fresh cucumber on top.
$17.00

Vanilla Cube Cake

Vanilla sponge cake topped with whipped cream and layered with your choice of either homemade taro purée, fresh strawberries, or fresh mango.
$8.00

Ladyfinger Sandwich Cookies

Dragon fruit flavored cookie sandwiches with creamy filling.
$7.50

Lemon Cake

A bright, moist lemon cake with a tart-sweet flavor profile.
$8.00

Egg Tart

Three small circular tarts of flaky pastry, filled with a smooth lightly sweetened egg custard.
$10.00

Taiwanese Tea

Refreshing black tea topped with creamy milk foam.
$5.00

Saturday 10/17 Dinner Menu (4-8pm)

Pork and Shrimp Potstickers

Pan fried potstickers filled with pork, shrimp, and napa cabbage. Served with Chef Vicky's signature garlic soy sauce (5 pieces).
$8.50

Chicken and Sweetcorn Potstickers

Pan fried potstickers with ground chicken and sweetcorn. Served with Chef Vicky's signature garlic soy sauce.
$8.50

Vegetable Potstickers (Vegetarian)

Pan Fried Potstickers filled with tofu, napa cabbage, carrots, mushrooms, egg, and clear noodles. Served with Chef Vicky's signature garlic soy sauce (5 pieces).
$7.50

Mala Cucumber Salad

Crisp smashed cucumbers tossed in mala chili crisp oil, where a gentle numbing sensation meets aromatic heat, accented by fresh garlic.
$8.00

Braised Dried Tofu

Firm, dense tofu simmered in a savory soy-based sauce.
$8.50

Salt and Basil Chicken

Fried marinated chicken, tossed with salt and pepper seasoning and garnished with fried basil leaves and fresh onion. Served with white rice and broccoli.
$17.00

Braised Pork Rice Bowl

Braised pork belly with soy sauce and shallots. Served with rice, a braised egg, fried tofu, broccoli, and Taiwanese pickled radish.
$18.00

Beef Noodle Soup

Savory noodle soup with flavorful beef broth and tender beef. Topped with pickled mustard greens, baby Bok choy, and carrots. *Contains oyster sauce
$20.00

Stir Fried Rice Noodles (Vegan, GF)

Stir fried rice noodles lightly flavored with soy, cabbages, carrots, wood ears, shallots, and Chinese mushrooms.
$16.00

Zha Jiang Mian

Pork, sweet onion, bamboo shoot, tofu, and Chinese mushroom mixed with chili bean sauce. Serve over noodles with fresh cucumber on top.
$17.00

Vanilla Cube Cake

Vanilla sponge cake topped with whipped cream and layered with your choice of either homemade taro purée, fresh strawberries, or fresh mango.
$8.00

Ladyfinger Sandwich Cookies

Dragon fruit flavored cookie sandwiches with creamy filling.
$7.50

Lemon Cake

A bright, moist lemon cake with a tart-sweet flavor profile.
$8.00

Egg Tart

Three small circular tarts of flaky pastry, filled with a smooth lightly sweetened egg custard.
$10.00

Taiwanese Tea

Refreshing black tea topped with creamy milk foam.
$5.00

SUNDAY, October 18th: Venezuelan Menu by Chef Luis

Chef Luis is originally from Venezuela. Chef Luis works as an Assistant Director for a nonprofit that focuses on providing education and resources to help newcomer refugees and immigrants navigate their integration process and thrive in a new environment. He is passionate about cooking, particularly as a way to share his culture and connect with others. Please schedule these meals *only* for Sunday October 18th, for lunch (11-2) or dinner (4-8)! We assume pre-orders are takeout, but feel free to write "dine in!" on the pickup notes if you'd like us to plate your food and save you a table. Walk-ins also welcomed! Note: due to rising costs and lower amounts of grant funding available for supporting refugees and immigrants, we've made the decision to include a 10% nonprofit operations fee with each food purchase. This fee directly supports Feast's program costs; the revenue from your food purchase goes to the chef family of the day.

items are available *only* Sun 10/18

-- please don't schedule for another day!

Sunday 10/18 Lunch Menu (11am-2pm)

Chicken & Cheese Pastelitos

Golden, flaky pastry pockets filled with seasoned shredded chicken and savory cheese. Crisp on the outside, tender and savory within. Served with garlic-herb mayo.
$12.00

Auyama Soup (Vegetarian)

A smooth, comforting Venezuelan squash soup made with auyama, also known as pumpkin. Served with a cream and nut butter.
$12.00

Pastelitos de Plátano con Queso (Vegetarian)

Sweet ripe plantain slices and melted white cheese wrapped in a buttery pastry shell — a beloved Venezuelan pairing of salty and sweet, baked to perfection. Served with garlic-herb mayo.
$12.00

Asado Negro de Cerdo (GF, DF)

Pork slow-braised in a rich, dark Venezuelan sauce of caramelized papelón, red wine, and aromatic spices until fork-tender and deeply glazed. A soul-warming weekend classic. Served with rice, fried plantain, and salad.
$18.00

Asado Negro Vegano (Vegan, GF)

The timeless flavors of asado negro reimagined, hearty mushrooms slow-cooked in a rich, dark Venezuelan sauce of caramelized papelón, red wine, and aromatic spices. Rich, comforting, and entirely plant-based. Served with rice, fried plantains, and salad.
$16.00

Venezuelan Arroz con Pollo (GF, DF)

A comforting Venezuelan-style chicken and rice dish, served with fresh salad and tajadas—sweet fried plantains.
$17.00

Strawberry Tres Leches

Sponge cake soaked in three milks, filled with pastry cream, strawberries and topped with whipped cream.
$7.00

Chocolate Brownie Mousse Cake

A layered dessert with fudgy brownie, chocolate mousse, Oreo cookies, and cream.
$8.00

Sunday 10/18 Dinner Menu (4-8pm)

Chicken & Cheese Pastelitos

Golden, flaky pastry pockets filled with seasoned shredded chicken and savory cheese. Crisp on the outside, tender and savory within. Served with garlic-herb mayo.
$12.00

Auyama Soup (Vegetarian)

A smooth, comforting Venezuelan squash soup made with auyama, also known as pumpkin. Served with a cream and nut butter.
$12.00

Pastelitos de Plátano con Queso (Vegetarian)

Sweet ripe plantain slices and melted white cheese wrapped in a buttery pastry shell — a beloved Venezuelan pairing of salty and sweet, baked to perfection. Served with garlic-herb mayo.
$12.00

Asado Negro de Cerdo (GF, DF)

Pork slow-braised in a rich, dark Venezuelan sauce of caramelized papelón, red wine, and aromatic spices until fork-tender and deeply glazed. A soul-warming weekend classic. Served with rice, fried plantain, and salad.
$18.00

Asado Negro Vegano (Vegan, GF)

The timeless flavors of asado negro reimagined, hearty mushrooms slow-cooked in a rich, dark Venezuelan sauce of caramelized papelón, red wine, and aromatic spices. Rich, comforting, and entirely plant-based. Served with rice, fried plantains, and salad.
$16.00

Venezuelan Arroz con Pollo (GF, DF)

A comforting Venezuelan-style chicken and rice dish, served with fresh salad and tajadas—sweet fried plantains.
$17.00

Strawberry Tres Leches

Sponge cake soaked in three milks, filled with pastry cream, strawberries and topped with whipped cream.
$7.00

Chocolate Brownie Mousse Cake

A layered dessert with fudgy brownie, chocolate mousse, Oreo cookies, and cream.
$8.00