Goldfinch – Coming Soon to Colville

We're headed up north for this next Business of the Month to Colville, Washington. About 70 miles north of Spokane there is a restaurant opening soon. Goldfinch is starting to create a buzz in the small town. In a building formerly hosting a well-known local hot spot, two chefs are bringing a whole new restaurant concept to the area.

Travis James (left) and Héctor Torres (right) met while attending Inland Northwest Culinary Acadamy and have been a dynamic duo ever since. Travis grew up in the Inland Northwest, learning to cook from his mom and oma. He eventually grew up hunting and fishing in the local area and has worked with multiple restaurants in the Spokane area. Héctor came from a first-generation Cuban family and grew up with a plant-based diet. He started working at bakeries and restaurants in Spokane at the age of 18, and upon graduating from INCA continued working at local restaurants in the area.

Héctor focuses on plant-based dishes while Travis is a meat and potatoes type of guy. Now to categorize their dishes into one genre of food just wouldn't make sense.

As opposed to focusing on one style of cooking, Goldfinch is focusing on "ethically plated creations and community-sourced craft cuisine.” This means scratch cooking and locally sourced ingredients. Both chefs are passionate about using restaurants as a tool to connect local farmers, chefs, and guests to strengthen and develop the local economy.

Along with supporting local suppliers they also want to make it known that Goldfinch is a community-based establishment, meaning that their voices and opinions are heard. The community is in the soul of everything that they do.

I recently headed up to Colville while they were working on menu development for a chance to snap some photos and sample some menu items. Because of the positive response and warm welcome they had received when announcing the restaurant (yay, Goldfinch) they are going to be serving brunch on Sundays as well as dinner during the weekdays. But enough small talk, let's dive into the food. Focusing on locally sourced ingredients the chefs were presenting four dishes total; two breakfast and two dinner options.

Starting with breakfast, (the most important meal of the day) Travis grabbed a whole chicken and started carefully carving away while Héctor gathered spices and produce such as potatoes and green tomatoes.

Travis carves the chicken into ten perfect cuts like the trained professional he is and throws the carcass on the grill to be used to its full effect, such as making stock. These chefs source their food from farmers and ranchers that respect the land and the animals and that also means utilizing each ingredient to its full potential. Goldfinch uses Spiceology for all their spices and seasonings - a Spokane based company whose founders graduated from the same culinary program as these chefs.

Watching these two work in the kitchen together is like watching a well-rehearsed dance. They both know their tasks and work together seamlessly. No bump-ins or "behinds", just the occasional question on the placement of an ingredient or warnings of hot or sharp objects. Both chefs took turns explaining their dishes in-depth and the history that correlates with such food.

Héctor is salting his scramble to taste and dicing up potatoes for his tofu scramble. With just the perfect blend of spices and balance of flavors, he serves his first dish. Being vegetarian for seven years, I've had a fair share of tofu scrambles. This whole plate was amazing. From the fried green tomatoes to the potatoes seasoning, I was in plant-based breakfast heaven.

Travis was whipping up maple whipped cream and frying the chicken for his chicken and waffles breakfast plate by the time I got through Héctor's plate. Travis told me his plans of eventually opening up a pastry lounge in the restaurant (I forgot to mention, this place is huge) and I cannot wait to stock up on goodies for the family!

Whipping up a homemade waffle batter and making one waffle at a time in an old school waffle maker, he puts the last finishing touches on his plate, and Travis was ready to present his beautiful breakfast plate.

Oh. my. goodness. The color on that fried chicken along with the thick, sweet syrup. This is what brunch dreams are made of. Now, I did not try the chicken myself, so you'll just have to try it for yourself once their doors are open for brunch.

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Now for round two: dinner. Once again, Travis starts by prepping the meat for his next plate while Héctor begins breaking down large pieces of produce and mincing garlic to roast with cauliflower.

Travis whisking his hollandaise sauce.

One thing I love about chefs creating plates with fresh ingredients is, it they always make for such colorful dishes. Héctor is making a roasted cauliflower curry soup and Travis is preparing a filet oscar with a side of potatoes. Both chefs perfectly time each component of the dish to plate everything exactly how the dish should be served.

Both of these chefs have so much passion for the food they are preparing. Not only the stories they told such as learning how to cook from their Oma but the tone of excitement behind their voice really shows how much of their soul goes into each dish. You can see how their opposite styles of cooking pair so well with each other.

While these chefs put their finishing touches on their plates I snap a few more photos and admire their careful craftsmanship in each step of the dish.

Filet Oscar & Roasted Cauliflower Curry Soup

I am so excited for their grand opening and I don't even live in Stevens County! I will absolutely be making the trip to Colville for Goldfinch. They plan to keep things fresh and rotating according to local suppliers so make sure to follow them on Instagram and like them on Facebook.

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Tags: #localbusiness #businessofthemonth #colville #localfood