Crave NW is moving to downtown Spokane this summer with a larger footprint, new programming, and an expanded focus on helping independent restaurants, wineries, breweries, and artisan food producers grow.

The annual three-day event, scheduled for July 16-18 at Riverfront Park, has relocated from Spokane Valley, allowing organizers to partner more closely with nearby restaurants and businesses, says chef Adam Hegsted, culinary director of Crave NW and owner of Liberty Lake-based Eat Good Group LLC. 

"Our goal has always been to showcase the people who make Spokane's food scene special," says Hegsted. "When independent restaurants succeed, everyone benefits. We want Crave to be the catalyst that introduces people to businesses they may have never discovered otherwise."

A majority of previous event attendees have traveled from outside the region to participate, generating additional spending at hotels, restaurants, retailers, and entertainment venues in the area, says Hegsted.

"We're bringing visitors into Spokane who are spending money throughout downtown," he says. "That benefits far more than just the businesses inside the gates."

Participating chefs are selected through both an application process and direct invitations. Each evening, a culinary theme will be showcased highlighting different cooking styles. This year's lineup includes homestyle comfort foods, international foods, and fire-cooked and smoked food recipes. 

The festival operates with an all-inclusive ticket model, providing attendees food and beverage tastings after admission, in addition to nightly entertainment. New this year is a VIP experience featuring an air-conditioned hospitality tent, additional culinary offerings, reserved seating, and early access to the event, says Hegsted.

Single-day tickets for general admission Thursday, July 16 cost $75. Friday and Saturday single-day tickets cost $90 each. Three-day general admission passes are $235. Other offers include early admission access and ticket upgrades for VIP tent access at an additional cost. The event takes place from 6-9 p.m., and early access is available beginning at 5 p.m.

Beyond the public event, Hegsted says Crave NW has become an important networking opportunity for chefs, restaurant owners, and food producers.

"One of my favorite parts is watching chefs meet other chefs, vendors meeting restaurant owners, and partnerships forming that continue long after the event is over," he says. "That's really what we're trying to build." 

In light of Pig Out in the Park's official closure announced earlier this year, Hegsted says Crave organizers are planning to launch a second summer food festival in Spokane next year, but the dates and details aren't yet available. Under consideration is a plan to replace an all-inclusive event with free admission, in which guests purchase tokens to sample food and beverages from participating vendors.

"We want something that's accessible to everyone," Hegsted says of future event plans. "People will be able to come downtown, buy tokens, and try food from a variety of restaurants and vendors without the higher price point seen in other festivals. It opens the experience to a much broader audience."

Crave NW is a program of Spokane Valley-based nonprofit InterMountain Foundation, of which Hegsted is the president and a board member. Hegsted's Eat Good Group includes Inland Northwest restaurants such as Baba, Francaise, Honey Eatery, Republic Kitchen & Taphouse, and The Yards Bruncheon.