Every issue of Nspire Magazine features recipes from the regions top chefs, takes you on great outdoor adventures and getaways, and opens the doors to beautiful homes and architecture. Nspire will also introduce you to local artists, offer fitness tips, organic gardening techniques, and healthy foods.
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Rule #1: Never Fall

Story and Photography by Chris Celentano After a final gear check, I pull up the weather. It’s as I expected. Heavy snow and wind. Fifteen degrees. A blizzard, basically. It’s 3 a.m. Should be a fantastic drive. I say goodbye to my lady and the dog, both of them curled up in bed, oblivious to my rumblings around the house. Then, I head out into the weather, stoked because not only is this great weather for ice climbing, but I’m reminded of just how much I love winter and the cold. After a quick stop for the ritualistic pre-adventure breakfast…

Papaya Pork Tenderloin Recipe
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Papaya Pork Tenderloin

Cricket’s Restaurant & Oyster Bar Chef Frank Cicconi Chef Frank Cicconi graduated from Inland Northwest Culinary Academy in 2003 (Presidential Honor Roll), and continued his education at the Culinary Institute of America at Greystone. When he’s not working at one of his restaurants (Cricket’s and Kaiju), you might find him on the soccer field, golf course or in the garden. MARINADE » 1/4 papaya peeled » 1 sprig basil (leaves only) » 5 cloves garlic » 1 jalapeño » 1 medium shallot (peeled) » 3 tbsp Jamaican jerk seasoning » 1 tbsp Dijon mustard » 1 cup olive oil »…