Northwest-sourced ingredients at Sante in Spokane - makes for fresh eats!

The lentil, potato, turnip, fennel, cherry tomato, onion, collard, and lemon beurre entree was so freshly dished that the air bubbles were suspended in my dish. Our waiter, Jeffrey, referenced Palouse sourced (PNW Co-op) lentils, which was backed up on the menu (see pic). My 99- year old grandmother ordered quiche which sported local greens from Urban Eden Farms in Vinegar Flats, Spokane , and eggs from The Hutterian Brethren in Reardan, Washington. My wife ordered pancake of the day with bacon and eggs. The bacon was sourced from Rocky Ridge Ranch, in Reardan. Sante is unique, from its James Beard featured chef, Jeremy Hansen, to its charcuterie (which even spell check doesn't recognize). The menu listed other local food sources, such as: Lostine Cattle, Co. in Walla, Walla; Green Bluff Farms; D & S Fanara in Spokane; and Spokane Family Farms dairy products. Locally sourced aside, the food was prepared with care and had the sixth flavor - soul!