This week I went foraging for, what I’ve heard, is one of the best grilled cheese sandwiches in Anchorage. I was told to go to Formaggion Artisan Cheese in South Anchorage (1120 O’Malley Center Dr, Ste C.). Of course they were out of bread when I ordered. D’oh! But, I did pick up a snack. I can never figure out which cheese to order, they all look so good, so I always ask for suggestions. I was told to try Mt. Tam. It’s a cheese from Cowgirl Creamery in California. It was firm and buttery and went perfectly with the pears I brought in for lunch. I bought enough for four people, but, ah, ya, I’ve almost eaten it all myself. I’ll let you know when I finally get that grilled cheese sandwich.
Archives: December 2011
Cheese. It’s What’s for Lunch.
Calling all Professional Chefs!
I got the press release below from from the Alaska Seafood Marketing Institute (ASMI). They want Alaskan chefs to compete in the 2012 Great Alaska Seafood Cook-Off. The winner of the competition represents Alaska at the Great American Seafood Cook-Off in New Orleans. It sounds like it’s only for professional chefs, but it seems pretty very cool. Last year’s Alaskan winner was Erik Slater at the Seward Windsong Lodge.
More information below:
Chefs Wanted for 2012 Great Alaska Seafood Cook-Off
The Alaska Seafood Marketing Institute is looking to crown the next king or queen of Alaska seafood. The institute is hosting the Great Alaska Seafood Cook-Off May 14, 2012 in Anchorage and inviting chefs from around the state to enter the competition to compete head-to-head for the honor of representing Alaska this August at the Great American Seafood Cook-Off in New Orleans.
The call for entries begins today and will be collected until April 1, 2012. A panel of judges will choose the 6 winning chefs that will advance to the live competition in May. Any professional chef is invited to enter the contest.
“We have the best seafood in the world and some of the most skilled chefs,” said Ray Riutta, ASMI executive director. “The Great Alaska Seafood Cook-Off shows off the best of the best and how terrific Alaska seafood can be.”
During the live competition, the contestants will have an hour to prepare and plate a dish highlighting Alaska seafood. Their work will be judged by a panel of past Great American Seafood Cook-Off contestants and culinary stars from Alaska and beyond.
Find out more about the cook-off, including how to enter, check-out this link.
The Alaska Seafood Marketing Institute is a non-profit partnership of the State of Alaska and the Alaska seafood industry that promotes the wild, natural and sustainably managed commercial harvesting of the Alaska seafood industry.
Moving Time
We’re moving. It is not fun. I know that’s a completely oversimplified way to say it, but there it is. We close on our home Tuesday or Wednesday and until we move into our new home, in the middle of January, we’ll be living with my in-laws. Our timing couldn’t be worse. I have no idea where half our stuff is and I just now found the missing Christmas cards that still need to be mailed. (Eeeekkk!) We spent the entire weekend packing, moving and cleaning. Saturday morning Alice and I got up early to pick-up ‘moving food.’ Turns out the perfect thing to jump start a long weekend is pastries. Lots, of pastries. I recommend Fire Island Rustic Bakeshop. We got spinach and pain au chocolat croissants and raspberry danishes with a sweet cream cheese filling. Everything was flaky and buttery and perfect. Best thing about the weekend.
Food Festivus
I’m working on a story about where, and what is the best local present. Of course I was focused on what types of foods people are buying. It seems to come down to this: crab legs, chocolates and dog treats. I stopped by Alaska Wild Berry Products, 10th and M Seafoods and Yummy Chummies. It was really cool to see chocolates being hand dipped and cut. Chocolate is always so beautiful. It was also fascinated watching the factory-like work it takes to make dog treats, (it is kinda stinky though). Owner Brett Gibson said he’s got his crew working almost round the clock to keep up with demand. Seems there are A LOT of people buying dog treats this Christmas. And King Crab legs. What can you really say about them besides, wow?! Here are a few of your suggestions for Christmas food presents:
Christmas Creations
What’s your favorite thing to bake for Christmas? Every year my mom makes bonbons and pound cake–it’s epic. Both are total southern traditions I can’t live without. We’re staying here for Christmas this year so I’m going to attempt to make both by myself. Keep your fingers crossed. What do you make, what’s traditional at your home? Send me photos and recipes, I’d love to feature some of your work. rpalsha@ktuu.com.
Lunch Rush
I think I”m in a lunch rut and I need some ideas. I tend to like a hot meal, but I often don’t have leftovers from the night before, or I don’t want to eat the same thing two days in a row. I guess I could make a second hot meal at night and just box it up for the next day, but that sounds like waaayyy to much work. I find myself eating from New Sagaya, a lot. I”m there so often the people at the sandwich counter know my name. I’m becoming the “Norm” of New Sagaya. I think I order a soup and sandwich once a week. New Sagaya City Market is my favorite. I love, love their potato and broccoli soup and the turkey, bacon and provolone panini. My second choice is the chicken noodle. What’s your favorite place for a quick, to go lunch?
What Do I Do With This?
Have you ever made anything with these type of mushrooms? I just bought them, for $3, at the farmer’s market at the Sear’s Mall from Northern Lights Mushrooms. The market is open every Wednesday from 11.a.m. until 6.p.m, entire on the Benson Blvd. side. I was told to slice them into rounds and saute with butter, but I’d like some new ideas. They’re supposed to have a more earthy, nutty flavor. What do you recommend? I’d like to feature some guest blogger recipes!
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