COALITION COLLAB #3
AVONT GRANT AND MICHAEL WILEY - "BACK TO THE ROOTS: COOKING WITH SOUL"
Monday, May 3rd, available for pickup @ 5:00, 5:30, 6:00, 6:30 at Prohibition Gastropub: 1914 N Monroe St
From the creative minds of two of the most passionate chefs in the area, this collaboration between community innovators is not something you’re going to want to miss!
A slightly elevated take on soul food, this menu is packed with Southern flavor with some creative twists. Check it out and get your tickets before they sell out!
“Back to the Roots: Cooking with Soul” 4 Course Menu:
(Optional cocktail pairing: “Nearest” Fashioned with Tobacco Infused Tincture)
ABOUT THE COLLABORATORS
Wiley, 43, was born and raised in Spokane and got his start in the restaurant business at the Old Spaghetti Factory downtown at age 17 in 1994. Fast forward 26 years, and Wiley has since opened Wiley’s Downtown Bistro and runs a catering business, Wiley’s Catering Co. When it comes to flavor, he has a knack for taking Northwest favorites and incorporating them into his dishes.
Recently, he has expanded his ventures to include Prohibition Gastropub, which Wiley took over as owner and executive chef at the beginning of the month, as previous owner, manager and executive chef John Leonetti departed for Phoenix with his wife, Jill, and their baby.
As a local restaurateur and community leader, Michael has set out to improve the lives in his community and make a real impact. In his words: “…the more I can touch, the more I can impact our community for the positive. Our mission has always been how to create positive energy, and the more opportunities I have, the more I can do that.”
Avont Grant has been living in Spokane since first arriving with his family from Chicago in 1989. He got his start in the industry as a prep cook in 2001 at Red Robin in downtown Spokane, eventually working his way to line cook, bartender and corporate trainer, even helping open restaurants across the country. Following this he bartended at just about every spot imaginable around town, including Blue Spark (where he worked on and off for eight or nine years), The Elk, Pacific Ave. Pizza, Jones Radiator and Volstead Act, Satellite Diner, Knockaderry Bar and Grill, Baby Bar and The Riff.
In his own words, “After many years of tending bars in Spokane at various downtown establishments, I woke up one day and decided I needed a change.” This led to his stint at No-Li, working his way up there to Sous Chef and eventually running the entire kitchen. During his time at No-Li, he helped work to donate $40,000 to aid COVID-19 efforts and donating 1,100 meals to school children around Spokane.
Avont sums it up well himself: “I’m not technically trained as a chef, I didn’t study at an institute. I’ve been cooking since I was 9 years old. I trained under my grandmother every Sunday before church at a young age. She didn’t use instruments for measuring, it was always “a little of this and a little of that!” She taught me how to cook with love, and she taught me how to appreciate a skill that runs deep in our community. Growing up in Chicago I was a “Cupboard Cook”.. whatever was in the cupboard or refrigerator were my ingredients, I learned flavor profiles through trial and error! My family members were my best and worst critics.
I guess you can say I study at the University of Hard Knocks, and have been given the title of a professional cook.”
Either way, he makes some DAMN good food and this collaboration is your chance to get in on some of his favorites!
BROUGHT TO YOU BY...
The Golden Spork Squad and Spokane Hospitality Coalition Collaborations are thanks to a very generous donation from Avista Utilities. Through this program and all of their efforts in the community, Avista is stepping up to help Save509!
ADDITIONAL THANKS TO...
GET IN TOUCH
For questions about the program, Spokane Hospitality Coalition, reach out to us!