June 17th, 2013 at 1:39PM
It’s the calm, steady gaze of the octopus totem, in Ketchikan. Photo

It’s the calm, steady gaze of the octopus totem, in Ketchikan.

Photo

11 notes #Alaska food#Alaska octopus#totems#Ketchikan#Alaska food art#food art
June 15th, 2013 at 9:52PM
A pirate in Valdez Harbor??? Via Alaska Outdoors Television

A pirate in Valdez Harbor???

Via Alaska Outdoors Television

3 notes #Alaska food#Alaska commercial fishing boats#Valdez
June 15th, 2013 at 9:25PM
Alaska halibut kabobs, with thin slices of prosciutto involved. Don’t forget the olive oil and rosemary… Via The Dinner Files

Alaska halibut kabobs, with thin slices of prosciutto involved. Don’t forget the olive oil and rosemary…

Via The Dinner Files

6 notes #Alaska food#Alaska halibut#Alaska seafood#kabobs#food
June 14th, 2013 at 2:12PM
It’s “Priest Point Seiner,” by watercolorist Joann Wold.

It’s “Priest Point Seiner,” by watercolorist Joann Wold.

5 notes #Alaska food#Alaska commercial fishing#Alaska food art#watercolors
June 14th, 2013 at 2:06PM
Seward's Folly a welcome contribution to south-side dining scene | Local Dining | ADN.com

South Anchorage isn’t exactly a dining mecca. Sure, there are a few gems, including some truly excellent Asian eateries, a bar with terrific burgers and two very good fine dining restaurants. But avid foodies will be better served in Midtown or downtown. Considering the lack of options, I was heartened when I heard the building on Abbott Road that previously housed chain restaurant Chili’s had reopened under new ownership.
1 note #Alaska food#Alaska eateries#South Anchorage
June 14th, 2013 at 2:04PM
Sustainable brewing in the Last Frontier

Especially in remote Alaska, drinking local beer is gentler on the environment than something brewed in the lower 48.
2 notes #Alaska food#Alaska beers#sustainable brews
June 12th, 2013 at 9:19PM
We have not shared a Baked Alaska in a while so try this on for size…”Made with four flavors of homemade ice cream and sorbet — vanilla, caramel, smoked cinnamon, and green apple – this Baked Alaska is a play on hot and cold because it takes the flavors of a warm apple pie, but makes it in ice cream form. The entire frozen center is wrapped with Calvados-soaked sponge cake and topped with caramelized sablé crumble and two textures of meringue.” Know the new craze edible called the Cronut? Its inventor is Dominique Ansel, the pastry chef at his eponymous bakery on Spring Street in Manhattan. And this featured Baked Alaska, people, Alaska’s own contribution to dessert fame, is another Ansel achievement.

We have not shared a Baked Alaska in a while so try this on for size…”Made with four flavors of homemade ice cream and sorbet — vanilla, caramel, smoked cinnamon, and green apple – this Baked Alaska is a play on hot and cold because it takes the flavors of a warm apple pie, but makes it in ice cream form. The entire frozen center is wrapped with Calvados-soaked sponge cake and topped with caramelized sablé crumble and two textures of meringue.”

Know the new craze edible called the Cronut? Its inventor is Dominique Ansel, the pastry chef at his eponymous bakery on Spring Street in Manhattan. And this featured Baked Alaska, people, Alaska’s own contribution to dessert fame, is another Ansel achievement.

14 notes #Alaska food#Baked Alaska#Dominique Ansel#Manhattan#cronut#bakeries
June 12th, 2013 at 9:16PM
Just as the label says, this mix is infusing for the next two weeks, at Chugach Farm, in the Matanuska Valley.

Just as the label says, this mix is infusing for the next two weeks, at Chugach Farm, in the Matanuska Valley.

7 notes #Alaska food#Alaska farms#herb vinegars#Chugach
June 10th, 2013 at 9:02PM
Alaskan halibut cheeks, done up sublimely by Latah Bistro, Spokane, WA.

Alaskan halibut cheeks, done up sublimely by Latah Bistro, Spokane, WA.

11 notes #Alaska food#Alaska seafood#Alaskan halibut#cheeks#Spokane
June 9th, 2013 at 4:43PM
You said it!

You said it!

16 notes #Alaska food#Alaska Grown#Alaska local food