Kitty G’s Fine Meats and Cheese: A Turophile’s Delight 

Tucked away in an unassuming strip mall on a quiet stretch of Spokane St. (306 N. Spokane St. Ste E, to be exact) in Post Falls, lies a magical land that is sure to be ANY omnivore’s meat and cheese happy place: Kitty G’s Fine Meats and Cheese. All of our Spokane Valley/Northern Idaho readers who yearn for a charcuterie and cheese shop that isn’t up north or downtown can now rejoice. 

The case displays are a turophile’s delight, from artisanal Capicola and Salami to a rich assortment of all manners of fromagerie, all the way through to the DELICIOUSLY cheese-centric grab-and-go case filled with sandwiches, various noshery and nibbles, and charcuterie boards. 

Turophile: A connoisseur of cheese; a cheese fancier.

Just down the road is Q’melin Park, and it certainly doesn’t take a stretch of the imagination to envision all the happy parkgoers enjoying the many offerings of the new Post Falls gem this summer.  

On any given day, when you walk in, you’re greeted by Johnny and Ashley Wyatt, the proprietors, and their welcoming, beaming smiles. Not sure what to get? Feel free to browse, ask questions, and have a sample or two, as Ashley is a long-time food industry veteran, is SUPER passionate about good food, and is more than happy to chat with and guide you.

Need an idea of how to use one of her tasty products? Ashley is an extremely talented chef with a vast knowledge of fine meats and cheese from her time working at a high-end grocer in the Seattle area. 

Kitty G’s was born out of Ashley’s never-ending love affair with entrepreneurialism and culinary ventures galore. Ashley calls herself a “lifelong serial entrepreneur,” having owned her own massage practice in Hawaii and a vegan muffin batter take-and-bake company called ‘Kitchen Goddess’ in Seattle. The latter was the inspiration for the name of her brand new Kitty G’s Fine Meats and Cheese.  

Ashley brings all the good vibes and a wealth of knowledge with her to her newest endeavor, which, as I mentioned, is a family affair. Her husband, Johnny, can often be found behind the cheese counter offering samples, running the slicer, and sharing laughter with the customers as they come through. Having felt as though his years of working in construction started to catch up with him, the Wyatts knew it was time to gamble on themselves. They decided to bring the delicacies of Ashley’s time in the Seattle area to their home in Post Falls. 

And while Ashley is the cheese-and-meat connoisseur, Johnny did his fair share of work on Kitty G’s himself, too! Johnny is super talented in his own right, having built the shelving and interior of the shop, as well as some of the beautiful charcuterie serving boards sold in their shop. 

Kitty G’s Fine Meats and Cheese is the perfect place to wander around when you’re feeling uninspired and walk out completely inspired by all of the delicious offerings—which is precisely what I did. 

Below, I’m sharing a couple of mouthwatering recipes I absolutely adore and will be eating far more often now that I, as a Spokane Valley dweller, have easier access to all things charcuterie. Thank you for supporting my cheese habit, Ashley! 

Anthony Bourdain’s Favorite Sandwich

With Provolone and Mortadella

Anthony Bourdain is a chef and total legend. His experiences and struggles were relatable to many restaurant veterans and non-industry individuals alike. That’s certainly why he and his story resonate with me and why I am such a fan of him, his cultural curiosity, and his food philosophy. 

“Good food is often, if not most often, simple food.”

-Anthony Bourdain, Kitchen Confidential 

Now, let me be clear. I know this is “just a sandwich.” However, Anthony Bourdain’s Mortadella sandwich is one of the best sandwiches I’ve ever had. With simple ingredients such as crispy, pan-fried Mortadella, melty Provolone cheese, and a buttery, chewy sourdough or Kaiser roll foundation, this sandwich is simple but absolutely divine. 

It’s all about sourcing quality ingredients, and letting them shine! Our friends at Kitty G’s Fine Meats and Cheese had me covered in getting my hands on the beautifully rich Mortadella (with pistachios), and the melty, slightly smoky, buttery Provolone to make this dreamy sandwich a reality on my plate.

Sandwich ingredients:

• Sliced sourdough bread or Kaiser rolls 
• Butter to grill the bread
• ½ lb. THINLY sliced Mortadella per sandwich 
• 1 lb. sliced Provolone or white American cheese (They’re both excellent!)
• Good quality mayonnaise 
• Whatever mustard you have available, I had stone ground, so I used stone ground. 

Step 1: Obtain delicious Mortadella and Provolone from Kitty G’s Fine Meats and Cheese (this step is crucial, it won’t be the same without meat and cheese from Kitty G’s!)

Step 2: Preheat your toaster or oven broiler to low. Heat a large skillet over medium heat and add a COPIOUS amount of butter to melt. Grill your bread or roll to crispy, buttery perfection. Set aside.

Step 3: Spread as much mayonnaise and mustard as you like on your grilled bread. Next, add cheese. I put 6 slices on each sandwich, but we love cheese, so you do you. Bake those under your broiler or in your toaster oven until melty. 

Step 4: Place little mounds of Mortadella into the pan. Crisp up the Mortadella on both sides to a crispy golden brown. Place the crisped Mortadella atop the now melty cheese and bread. 

Step 5: Put the two sides of the sandwich together, slice, and enjoy with abandon. It’s the way Tony would want it. 

Cheesy Fried Polenta with Amatriciana 

With Pecorino Romano and Guanciale 

Polenta ingredients:

• Polenta (I use Bob’s Red Mill Organic) 
• 4 cloves garlic, peeled and smashed
• ½ cup Pecorino Romano, shredded
• Salt and pepper to taste
• 2 TBSP butter 
• Avocado oil for sautéing 

Step 1: Line a 9×9 baking dish with parchment paper and set aside. Add 3 Tablespoons of avocado oil to a saucepan and lightly saute the prepared garlic over medium heat, being careful not to let it burn. 

Step 2: Once garlic becomes fragrant, add a generous pinch of salt, and prepare the polenta  according to package instructions. 

Step 3: When polenta has finished cooking, whisk in the butter and Pecorino Romano, and taste for seasoning. Add salt and pepper to taste, and spread the polenta evenly into the prepared baking dish. Refrigerate until completely cooled.

Step 4: In a shallow pan, heat enough avocado oil to cover the bottom of your pan evenly over medium heat. While the oil is getting nice and hot, remove the polenta from the refrigerator and slice it into the desired size. I used a small cookie cutter to cut mine out for uniformity’s sake. 

Step 5: Begin frying polenta in batches until golden brown on both sides. Place on a clean cooling rack or a couple of paper towels to remove excess oil. 

I LOVE to serve this with a simple, fresh arugula salad dressed simply in lemon juice, extra virgin olive oil, sea salt, and pepper. I also LOVE to slather these cheesy polenta cakes with copious amounts of smoky, spicy, and rich Amatriciana and more Pecorino Romano. 

Amatriciana Sauce:

• 1 ½ cups of Guanciale, outer dark parts removed, and sliced into small strips (lardons). 

 (Guanciale: a type of cured pork made from the cheeks of a pig.)

• 6 cloves of garlic, peeled and smashed 
• 1 28 ounce can of peeled tomatoes
• 1 teaspoon of crushed red pepper flakes 
• ⅓ cup white wine
• Salt and pepper to taste
• ⅓ cup shredded Pecorino Romano
• Cooking oil of choice 

Step 1: In a large saucepan, begin to render off the Guanciale lardons slowly over low to medium heat. 

Step 2: Once the fat of the Guanciale has melted and the lardons are crispy, add the garlic, and the white wine. Simmer until the liquid is reduced by about half. 

Step 3: Add the tomatoes, breaking them up with a wooden spoon or spatula. Add the red pepper flakes. Cover and simmer on low heat for 30 minutes. 

Step 4: Stir in half of the Pecorino Romano cheese and allow it to melt into the sauce, stirring occasionally. Taste for seasoning and adjust as needed. 

Kitty G’s Fine Meats and Cheese in Post Falls is a culinary treasure trove (and beyond just a turophile’s delight!) for those passionate about quality meats and cheeses. From artisanal selections to savory prepared foods, this warm, inviting store promises a delightful experience for food enthusiasts. If you’ve visited Kitty G’s or have a favorite item from their extensive selection, share your experiences in the comments! Let’s celebrate the delights that make Kitty G’s a must-visit destination for turophiles and food lovers alike.