Alaskabites

Categories: Summer

Growing Alaska

Published on: May 22, 2013

Categories: Made in Alaska, Summer

Tags: bell's nursery, garden, mike mesesian, Rebecca Palsha, Summer

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We moved into a new house, from a condo, about a year ago. One of the best things about our new place is that we get TONS of sunlight and we have a yard. For several years now I’ve grown herbs and flowers in container gardens. This year I”m going to have a garden, with raised beds, and grow vegetables. I’m beyond excited.
I stopped by Bell’s Nursery this week to get some growing tips. Owner, Mike Mosesian, said I should wait until next week, when the temperatures will probably be about 45 degrees at night, before I start planting. He also reminded me that the plants need to harden off before they can go outside.
I planted a few seeds, two weeks ago, and everything looks great–things are growing fast! So far I have: peas, squash, arugula, lettuce and zucchini.
I”ll be updating the blog on my garden’s progress throughout the summer. I’d love to hear your tips and see photos of your produce and gardens! Send me an email at rpalsha@ktuu.com

Alice shows off our seed starters.

Our ‘princess’ tabs help us keep track of what we’re growing.

Tomatoes at Bell’s Nursery.

Apples Season

by rebeccak2

Published on: October 1, 2012

Categories: recipes, Summer

Tags: apple butter, apple pie, apple turnover, apples, fall recpies, Rebecca Palsha

Comments: 2 Comments

This past weekend I took the girls apple picking at a friends home. We have a huge haul, and I can’t wait to put something together. But, to be honest, I don’t have an incredibly exciting recipe. What are your suggestions? I’d like to feature some readers/viewers in an upcoming Alaska Bites story. Anyone out there willing to share some family recipes, apple butter, apple pie, apple turnovers?

Delicious Decisions

by rebeccak2

Published on: July 3, 2012

Categories: Restaurants, Summer

Tags: No Tags

Comments: 1 Comment

My friend Julia O’Malley introduced me to one of the coolest chefs in town–Dave Thorne. He’s a traveling chef who’s toured the country with artists like Jack Johnson and Neil Young. At the end of August he’ll cook for Stevie Wonder. Dave is a local guy who graduated from East High School and King Career Center in Anchorage. He’s super into locally grown and supplies many of the restaurants in town with produce from the Valley, which he delivers almost all summer. I meet him at Bear Tooth Grill this week when he was dropping off tomatoes and cucumbers to talk about his two businesses: Delicous Dave and AK Root Sellers. Dave has seen a lot of this country. He focuses his meals on what’s available locally. Sometimes that means oysters or lamb from the west coast, or peppers and fruits from the south. In Anchorage, Dave is a mission to get more restaurants to add Valley produce into their menus, which he says can really improve the quality of the food.
“I see them eating, they’re taking a bite, seeing their face light-up. They’re like, ‘wow lettuce has flavor, cucumbers have flavors.’” Dave said while talking about trying local foods.

Courtesy:Dave Thorne

Alaska Food Challenge

by rebeccak2

Published on: June 22, 2012

Categories: Made in Alaska, Summer

Tags: alaska food challenge, eating local, Rebecca Palsha, saskia esslinger

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A year ago a group of families in Anchorage decided to eat only local food, for an entire year. In a state where winter dominates. I was skeptical.

The Alaska Food Challenge ended this week, and, apparently it was easier than everyone expected. Saskia Esslinger, who lives in East Anchorage, grew tons of vegetables and fruit last summer. Saskia said her garden produced about 1,600 pounds last year and the garden is already flourishing this season. Her husband Matt shot a caribou for protein, they fished and bought a half a pig from a farmer in the Valley.

Saskia got pretty creative with her cooking, she used the lard from the pig as a substitute for olive oil. The three chickens at her house remain nameless, because they’ll eventually be used in a soup, and she used rhubarb juice as a substitute for cranberry juice.

The family was allowed a few ‘cheat’s’ like salt and pepper. They also decided that eating out would be allowed as long as they also had friends over for a second, all local meal.

Probably the number one question Saskia gets is what food did you miss?

“I missed coffee, a lot.” said Saskia, “I realized I can go without it, but that it really does make life a little better.”

Saskia said now that the challenge is over she’s decided to continue using mostly local products, but will buy a few other foods as well.
For more information on Saskia, and the Alaska Food Challenge check out these links.
williamsstreetfarmhouse.wordpress.com
alaskafoodchallenge.wordpress.com

Bridge Seafood

by rebeccak2

Published on: June 13, 2012

Categories: Restaurants, Summer

Tags: bridge seafood, chef al levinsohn, kings, patrick hoogerhyde, ship creek

Comments: 1 Comment

Have you checked out Bridge Seafood? It’s that cute little restaurant in Ship Creek. It just re-opened, with new owners, this summer. This time Chefs Al Levinsohn and Patrick Hoogerhyde are running the place. Bridge is restaurant during the summer and a place for private parties and catered events during the winter. You can eat dinner and watch people fish for Kings in Ship Creek while you dine, because it actually was an old bridge when it was first built. I haven’t been able to stop by for dinner yet, have you?

All of our entrees choices include:

“Our All You Can Eat Starter Bar”
* Chilled Bering Sea Crab
* Fresh Alaskan Side Stripe Shrimp
* House Made Salads
* Sourdough Rolls & Our Signature Smoked Salmon Spread.

Today’s Entrees include:
Fresh Alaskan Sockeye Salmon 29.95 Fresh Alaskan Halibut 36.95
Fresh Alaskan King Salmon 34.95 Fresh Ale Battered Rockfish 29.95
Alaskan King Crab Legs 1# 49.95 Char Grilled Rib Eye 14oz 32.95

Additional Offerings
Fresh Alaskan Oysters ½ Dozen 10.95 Dozen 21.95
Fresh Alaskan Oysters Casino Style ½ Dozen 11.95 Dozen 22.95
Fresh Ale Battered Rockfish 10.95
Bridge Seafood Chowder Cup 3.95 Bowl 5.95

House Made Desserts
Rhubarb Strawberry Crisp with Vanilla Ice Cream 4.95
Chocolate Chip Bread Pudding with Caramel & Whipped Cream 4.95
Flourless Chocolate Decadence Torte with Whipped Cream 4.95
Vanilla Ice Cream 2.95

The Salmon are Coming, the Salmon are Coming!

by rebeccak2

Published on: May 15, 2012

Categories: Made in Alaska, Summer

Tags: Alaska, alaska seafood marketing institute, boston, chinooks, copper river salmon, glacier brewhouse, oceanaire, sockeye

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Fresh Copper River Salmon will be available this week. Let me repeat:Fresh Copper River Salmon is coming! Opening day is this Thursday at 7 am. The Alaska Seafood Marketing Institute forecasts 1.4 million sockeye and 27 thousand chinooks this year, which is about the same as last year. Chefs across the country are already working on new menus and, of course, there will be a big production as the fish is flown into Seattle for dinners either Thursday or Friday night. I spoke with executive chef Dan Enos from The Oceanaire in Boston, he said he plans serve it with just a little bit of salt and pepper, lemon and olive oil. “When the Alaska salmon comes in it’s a no brainer, it flies off the menu.”

Copper River is the 10th largest river in the United States. The salmon have to travel 300 miles to get to their spawning grounds, which requires extra stores of of omega-3 fatty acids. The journey adds to it’s richness.

I stopped by Glacier BrewHouse and was told they’re expecting fresh salmon by next week. “It’s a good time to be a chef in Alaska.” Jay Edades a sous chef at BrewHouse said.

Good Barbecue at The Arm Pit

by rebeccak2

Published on: April 17, 2012

Categories: Restaurants, Summer

Tags: Rebecca Palsha, seward highway, turnagain arm pit bbq

Comments: No Comments

Barbecue is not something to joke about. I spent a lot of my teenage years in North Carolina, where even the state is split on what is the ‘correct’ way to make barbecue. I’m partial to the Eastern North Carolina style where the sauce is made from vinegar and a few other spices. Lexington barbeque is made with ketchup.
I can imagine folks from Texas and Kansas must also be as, (how do you say this nicely, passionate, enthusiastic, crazy?), excited about their barbecue.
So I was thrilled when I met Jack Goodsell who owns the Turnagain Arm Pit BBQ, mile 103.5, on the Seward Highway– a place where you can tastes some of those different regional without leaving the Alaska.
Over the past several years Goodsell was taught how to make Barbecue from one of the masters of the craft in Illinois and about two years ago he opened what is more commonly known as ‘the Arm Pit.’
Taking on a restaurant, which includes countless hours of work, was Goodsell’s idea of retirement.
He worked in the neo natal unit at a local hospital for more than 20 years.
“When people come through the door, (at the Arm Pit) they’re happy and fortunately for me when they leave they’re happier.” Goodsell said. “This will be a nice way to close out a working career, some day.”
In the meantime enjoy the sun, the gorgeous view on the Seward Hwy, and some barbecue.

Saying Good-bye to Summer

by rebeccak2

Published on: October 13, 2011

Categories: Made in Alaska, Summer

Tags: chicken soup, fall, Rebecca Palsha

Comments: 2 Comments

It finally happened. There was a layer of frost covering my car windows this morning. For me, that means it’s time to make soup.

I used up the last of the fresh carrots, celery and onions. I chopped an old baguette into slices and made croutons. I let the pot simmer and then ate.

How do you make soup? I’m always interested in new ideas.

Cool Co-Workers

by rebeccak2

Published on: October 7, 2011

Categories: Made in Alaska, Summer

Tags: collards, freshly laid eggs, pug, Rebecca Palsha

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I was super busy the other day when one of the photographers I work with came over and asked me for the keys to my Subaru. He told me he wanted to put some collards in the back of my car. I forgot about the collards until I got home that night.

Can you believe these!?!Two trash bags full, bigger than a pug!

There was also a dozen freshly laid eggs that had the brightest, almost orange, yolks.

Thank you Phil, you are too kind.

Potato Power

by rebeccak2

Published on: October 4, 2011

Categories: Made in Alaska, Summer

Tags: pink, Rebecca Palsha, yellow and purple potatoes

Comments: No Comments

Maybe no one will be impressed, but I grew these myself and I’m proud.

Pink, yellow and purple potatoes the size of a quarter.

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About Alaska Bites

Fearless cooking and eating in the Last Frontier. We've all heard someone say a restaurant is good...for Alaska. That's no longer true. The Lower 48 can have their Olive Garden, we have some of the finest chefs, best seafood and local farmers in the country. Our goal is to explore the state one bite at a time to find the most delectable, savory dishes Alaska has to offer. In this blog you can expect cooking tips, dining suggestions and advice on how to find local products. We also want your advice to share! Send emails to rpalsha@ktuu.com. Let's get some Alaska bites!