Alaska · 2018. 12. 5. · make their way onto menus and retail shelves, like birch water, chaga...

NOVEMBER 2018

| ISSUE 61 |

YOUR MONTHLY FOODSERVICE IMMERSION

DINE AROUND

Alaska

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n

n

D A T A S S E N T I A L R E S E A R C H

OF CONSUMERS WANT38%

2DATASSENTIAL’S DINE AROUND: ALASKA

TO TRYSALMON

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CHOWDER

Chef Casuals

Gastropubs

THE MENU ADOPTION CYCLE

Trends start here. Inception-stage trends exemplify originality in flavor, preparation, and presentation.

Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.

Proliferation-stage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.), these trends have become familiar to many.

Ubiquity-stage trends have reached maturity, and can be found across all sectors of the food industry.

Ethnic Independents

Fine Dining

Food Trucks

Upper Casual

Casual Independents

Fast Casual

Lodging

Casual Chains

Colleges

Quick Service Restaurants

Grocery Deli

Convenience Stores

Corporate Cafeterias

Family Restaurants

Healthcare

K-12 Schools

Ethnic Markets

Ethnic Aisle

Farmers’ Markets

Specialty Grocers

Gourmet Food Stores

Traditional Grocery

Mass Merchandisers

Club Stores

Drug Stores

Dollar Stores

Datassential’s Menu Adoption Cycle (MAC) is a framework for understanding, predicting, and leveraging food trends. Atrend’s life cycle is defined by where that trend shows up, starting at fine dining restaurants and then eventually finding itsway to mainstream supermarket shelves and beyond.

INCEPTIONMAC STAGEI

ADOPTIONMAC STAGEA

PROLIFERATIONMAC STAGEP

UBIQUITYMAC STAGEU

RETAIL FOODSERVICE

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10%95%

PENETRATION

Datassential’s MenuTrends data is reported using two

key measures: PENETRATION and INCIDENCE.

TERMS TO KNOW

% of RESTAURANTS that serve that food, flavor, or ingredient.This is a measure of adoption. Increases in penetration indicate that more restaurants are adding the item to their menu.

Penetration is the most important statistic and the best indicator of trend movement.

INCIDENCE% of MENU ITEMS that feature that food, flavor, or ingredient.This is a measure of versatility. A restaurant adding yet another chicken dish to its menu will result in an increase in incidence.

Incidence is a supporting statistic, to be used as a complement to penetration.

EXAMPLE

CHICKEN

PENETRATION INCIDENCE

Chicken is found on 95% of all restaurant menus, and is featured in 10% of those dishes.

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Like our 50th state, America’s 49th state is bothsomething of an outlier (literally and figuratively) anduniquely American at the same time. It’s separated fromthe U.S by about 500 miles of Canadian land (it's closer toRussia than the nearest U.S. state). It’s simultaneously ourmost northern, western, and eastern state (because theAleutian Islands extend into the Eastern Hemisphere). It’salso far bigger than most people realize, at over twice thesize of Texas and larger than the smallest 22 statescombined. Yet it’s also the third least populous state –and by far the least densely populated – with over half ofthe population living in the biggest cities of Anchorage,Juneau, and Fairbanks.

“The Land of the Midnight Sun” fluctuates betweenwinters that reach days of total darkness and day-roundlight at some points in the summer. While many Lower48ers may think of ice and snow when they think ofAlaska, the state’s massive size means it experiences a

range of climates, though on average it is certainly thecoldest state (and also recorded the lowest temperature inU.S. history: -80 degrees F in 1971).

The changing sunlight and arctic temperatures createunique growing conditions for plants and crops. Somefruits and vegetables, like rhubarb, grow particularly wellin Alaska and the state is known for producing huge,world record-holding, extremely sweet vegetablesbecause of the extra daylight they get in the summer.Foraging is also the norm in a way that would make finedining chefs in the Lower 48 jealous, with ingredients likespruce tips, fireweed, and salmon berries appearing onnumerous menus. Many of these ingredients have longbeen revered by Alaska Natives. Dr. Gary Ferguson, anAleut, told Al Jazeera America that ingredients likefireweed, salmon, and Alaskan berries are all consideredsuperfoods now, but they had long been a part oftraditional diets.

DACoppa, an ice cream shop in

Juneau, specializes in quintessentially Alaskan flavors

like spruce tip (right) and candied salmon, made with

sliced and cured salmon fillets.

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"Confused about the word Eskimo?" asked NPR a few years back. Though the Alaska Native Language Center at theUniversity of Alaska Fairbanks uncovered evidence that the word was derived from an Ojibwa word meaning "one whonets snowshoes," many now consider it a derogatory term because it was widely used as a racist word referring to "eatersof raw meat." Canada and Greenland no longer use the term, while "Native Alaskans" has become the preferred term inAlaska, though it's important to note that the name comprises an array of indigenous peoples, including Yupik, Iñupiat,Tlingit, Aleut, and seven other cultural groups, each with its own tribes and languages. Today Alaska Natives make up over15% of Alaska's population.


Speaking of salmon, you can’t talk about Alaskan foodwithout talking about seafood. With more coastline and alarger total fishing catch than all other U.S. statescombined, seafood isn't just an ingredient or dish, it's adeeply ingrained part of the culture and identity, and it allstarts with salmon. “In the Yupi'ik culture of Alaska,salmon are sentient beings,” notes Jenny Seifert of theNational Center for Ecological Analysis and Synthesis.“They are family, and thinking of them as a resource ishighly offensive.” The nonprofit group The Salmon Projecteven shares stories of salmon and “celebrates the diverseconnections between Alaskans and their salmon.” Beyondsalmon, Alaska's waters are filled with colossal King Crabs,halibut, shrimp, lobster, scallops, pollock, cod, androckfish. Out of the water, hunters bag large game likemoose, elk, caribou, and reindeer. Whether it's seafood orred meat, Alaskans have developed just about everypreparation method imaginable, though, as in many coldplaces, preservation techniques like smoking and picklingare particularly common.

This bounty is attracting a young generation of chefs toreturn to Alaska, a migration that is happening across thecountry as chefs are priced out of large cities and moveback to their hometowns, looking for ways to combinetheir heritage with new ideas and skills. Chefs in Alaska areopening up hip restaurants in cities like Anchorage andJuneau that are gaining national attention. They meldtheir new ideas with Alaskan ingredients and culturalinfluences from the diverse array of heritages found inAlaska, from Native Alaskans to Hawaiians, Filipinos,Scandinavians, and beyond, including the ever-changinggroups of seasonal workers who travel to the state towork in the fishing or tourism industry. This melding ofideas and cultures creates a cuisine that’s unlike any otherin the country. It's certainly attracting more visitors, withtourism numbers breaking records year after year, in turncreating more demand for new foodservice options.

Until your own visit to Alaska, we're bringing you a tasteof frontier life in this month's Dine Around: Alaska.

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While other regional American cuisines are relatively familiar and available to U.S. chefs and consumers – Tex-Mex,Southern, New England, Hawaiian – Alaskan cuisine is still new to most, partly because it's a harder cuisine to pin down.But Alaskan cuisine can inspire new dishes and ideas – the sheer number of ways Alaskan chefs menu salmon alone isstaggering. And while Alaskan seafood has been a staple on menus in the Lower 48, other ingredients are starting tomake their way onto menus and retail shelves, like birch water, chaga tea, and kelp. Plus, as winter menus take overacross the U.S., Alaskan ingredients and menus can inspire new seasonal options – the Juniper Latte recently released byStarbucks, for instance, would be right at home in Alaska, where spruce tip-flavored foods are common.

Chef/owner Laura Cole of 229 Parks Restaurant & Tavern outside Denali National Park was a contestant on "Top Chef." Her restaurant features dishes like reindeer liver pate and halibut skin chicharrones with crème fraiche and salmon roe.


Mushrooms, fiddlehead ferns, berries, and herbs are all foraged in Alaska.

FORAGED FOODS

ESSENTIAL DATA

WHAT DO CONSUMERS THINK ABOUT

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In Alaska, wild berries include salmonberries, blueberries, and crowberries.

WILD BERRIES

Typically featuring salmon or pollock.

FISH BURGERS

INTERESTED

55%

INTERESTED

45%

INTERESTED

52%

INTERESTED

38%

KING CRAB

INTERESTED

28%

INTERESTED

21%

INTERESTED

26%

INTERESTED

15%

Fireweed shoots can be eaten like asparagus while fireweed honey, jelly, and syrup are common in Alaska.

FIREWEEDALASKAN OYSTERS

HALIBUT BITES

MOOSE

Battered and fried or baked pieces of halibut.

Said to have a delicate shell and sweet, rich oyster meat.

FOODS FROM ALASKA?


TRENDMAPPER

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ALEUTIAN ISLANDSA series of volcanic islands that stretch from Alaska to Russia, the Aleutian Islands are home to some of the most fertile fishing waters in the U.S., with more than 60% of the area's residents working in ocean-related jobs, according to the National Oceanic and Atmospheric Administration.

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ANCHORAGEMore than 40% of Alaska's population lives in Anchorage, a city larger than the entire state of Rhode Island. Anchorage has it all, from cafes and breweries to a variety of ethnic and fine dining restaurants.

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UTQIAGVIKThe northernmost city in the U.S. has been home to the Iñupiat Inuit group for over 1,500 years. Despite the extreme northern location, cold climate, and polar night (a 65-day period of total darkness), about 4,000 people call Utqiagvik home and there are multiple restaurants, including the northernmost Subway franchise in the U.S.

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FAIRBANKSAlaska's second-largest city by population attracts visitors for its wintry activities – the Northern Lights, dog mushing – and access to the Arctic.

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JUNEAUAlaska's capital city is also the closest "big" city to the mainland U.S., but you'll have to take a plane or ship to get there – there are no roads in or out of the city. But it has become a dining destination with numerous restaurants specializing in foraged, local ingredients.

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KETCHIKANAt the southern entrance to the Inside Passage, Ketchikan calls itself "The Beginning of the Last Frontier" and the "Salmon Capital of the World."

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PALMERPalmer is the agricultural center of Alaska, the result of a New Deal program that resettled families from the Midwest to what was then known as the Matanuska Valley Colony, an experimental farming community. Today Palmer is the home of the Alaska State Fairgrounds.

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SITKAThe largest city in the U.S. by area (Alaskan cities take up four of the top five spots), Sitka was the original Russian capital of Alaska. Though it only has about 9,000 residents, more than a quarter million people visit each year, mainly on cruise ships.

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WHITTIERWhittier is perhaps most famous because almost all of its 200-something residents live in a single building. Visitors can take a one-way tunnel shared by cars and trains to access kayaking, fishing, and a few small seafood-focused restaurants.

9SEWARDAt the head of Resurrection Bay, Seward is a scenic small town that comes alive during the summer tourist season.

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TALKEETNAThis town of less than 1,000 residents is most well known for inspiring the television series Northern Exposure. Today visitors come for its quirky, small-town atmosphere (a cat named Stubbs served as the "Honorary Mayor" for a decade) and to start their trip to Denali.

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ALASKA

Visitors to Alaska are sometimes surprised by the thrivingfarmers' market culture in the country's coldest state, butAlaskans make the most of their homegrown produce andprepared foods in the summer months. Smaller farmers'markets pop up in parking lots throughout Anchorage andbeyond, but the Anchorage Market & Festival is easily thestate's biggest, with 200-300 vendors at any given time.The Eat Local section features products grown and made inAlaska, including rhubarb, mushrooms, elk, reindeer jerky,and a huge variety of seafood options. There are alsoplenty of food carts and stalls to pick up a meal or snack,including halibut fish and chips, Russian pelmenidumplings, bison burgers, and corn fritters, an Alaskafavorite. Visitors can also pick up a bouquet of peonies –Alaska's cool climate is considered ideal for peony growingand today there are more than 200 peony farms in the statethat ship around the world.

A N C H O R A G E M A R K E T & F E S T I V A L

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Researchers have discovered evidence of salmonconsumption in Alaska dating back nearly 12,000 years.Today salmon is a way of life in Alaska, eaten at backyardbarbecues, communal salmon bakes that cater to localsand visitors alike, and found on nearly every restaurantmenu. If you can imagine a use for salmon, Alaska has triedor perfected it – pickled, smoked, confited, dried, candied,even turning the skin into a take on chicharrones. This yearfishermen caught about 115 million salmon, according tothe Alaska Department of Fish & Game, though the valueof the harvest was down 13% from the year before,primarily due to a drop in pink salmon. High-value sockeyesalmon, with its rich, oily, dark red flesh, made up a largeportion of the harvest (though there are concerns aboutdeclining numbers in famed areas like the Copper River).These numbers impact pricing and availability across theU.S. – salmon appears on 43% of menus, according toDatassential MenuTrends, and 58% of consumers love orlike it, according to Datassential FLAVOR.

Thorne's, in Seward, is knownfor its "Bucket of Butt" HalibutBites, strong White Russians,and massive collection ofcollectible Jim Beam bottlesthat line the walls (and there aretwo in the basement for everyone in the restaurant). Tales ofthe Cocktail called it one ofAmerica's "monumental bars."

C L A S S I C

T H E S A L M O N R E P O R T

T H O R N E ' S S H O W C A S EL O U N G E

This Anchorage spot has beenan "Alaska institution for over30 years." Gwennie's is famousfor its all-day breakfast, withoptions like Reindeer Sausage& Eggs and Crab Benedict,while lunch and dinner featureeverything from Halibut Bites toa "Reindeer Philly" sandwichand all-you-can eat ribs.

Also in Anchorage, Club Parishas specialized in seafood andhouse-aged steak – includingthe signature 4-inch-thick filetmignon – since the 1950s. Thebuilding, constructed in the1920s, is one of the oldest inAnchorage and was one of thefew to survive the 1964earthquake with little damage.

Built in 1962, Girdwood'sDouble Musky Inn originallyspecialized in steaks thatcustomers cooked themselvesover a fire pit in the diningroom. Today it serves Louisiana-inspired dishes made withAlaska seafood and has beenfeatured in a nearly endlessstream of national publications.

G W E N N I E ' S O L D A L A S K A R E S T A U R A N T

C L U B P A R I S

T H E D O U B L E M U S K Y I N N


DATASSENTIAL: Can you tell us how Den of Thievesgot started?

LUKE DOHERTY: It began as a connection between mycooking and my girlfriend Sam’s gardening projects. Weare both voracious culinarians: Sam is a baker by trade,and I work as a chef instructor. We have always worked forother people but pondered what something of our ownwould look like. After cooking in restaurants for years Ireally longed for the opportunity to do something that feltmore like “me.” I guess it took a long time to occur to methat that type of cooking might take place outside of arestaurant. From the beginning, we set out to offersomething different than typical Anchorage fare.

The most refreshing feedback I hear is “how great thesevegetables taste.” I never get tired of it. Meat plays asupporting role in most of our dishes. I will eat anything,and I love cooking most everything, but there issomething about cooking beautiful, freshly-pickedvegetables that really inspires me.

I love to feed people. I feel it is one of the most thoughtfuland intimate things that you can do for a completestranger. You can eat something and peer into someone’sinner workings if you pay it enough thought. In thatregard, I get to paint what I am thinking with Sam’svegetables supplying the vibrant hues.

D: What foods and flavors would you consider to bequintessentially Alaska?

L: I don’t know that there is a uniquely defined Alaskancuisine. It can’t all be crab legs and reindeer links (don’tget me wrong, I love both those things). I find theseasonal items Alaska has to offer very interesting and tryto present them with as much integrity as possible.

Some of the things that drive me wild? Standing in thecenter of a black currant hedge picking berries in the fall.Beautiful hearty greens braised on the grill. Impossiblypurple potatoes that I dug from the earth. Those are thethings that really get my heart rate up.

D: Where do you like to eat in Alaska?

L: At home. Sam is fantastic cook and makes me some ofmy favorite meals. I also should say most of my favoritethings are surprisingly simple. We mostly do a lot ofsnacking. Some fresh veggies, something pickled, somegood cheese, maybe some decent chorizo, and I am a pigin poop. If I do go out, I most often find myself at HearthPizzeria. I worked as a pizzaiolo at a Neapolitan pizzeria inSan Antonio and grew very fond of the minimalist pizza.Sitting at Hearth, eating their margherita with soppressataand Calabrian chiles, gives me the warm and fuzzies.

INTERVIEWLUKE DOHERTYCHEF/FOUNDERDEN OF THIEVESANCHORAGE, AK

Chef Luke Doherty was born in and currently resides in Alaska, in between attending culinary school in Portland and cooking in San Antonio, Chicago, New York, and Paris. With his girlfriend, Sam Wagner (check out an interview with her on the next page), Doherty started Den of Thieves, which holds small group pop-up dinners around Anchorage focused on fresh, vegetable-driven dishes. We caught up with Doherty to ask about what it means to be a chef in Alaska and what he likes to cook and eat:

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D: What is unique about being a chef in Alaska?

L: The majority of my career has been spent working inAnchorage. I have come to terms with the fact thattourism keeps everyone busy, but only half the year. To bea successful chef in Anchorage you have to be flexible,and you really need to have your stuff together to enticepeople out of their homes on the cold, dark winter nights.In my experience, it has a very bi-polar feel to it. Toomuch time in the winter, never enough in the summer. Itcertainly keeps you on your toes.

I think that one of the things that makes it all worth it isthat in the summer you can go to one of our farmers'markets in town and find some incredible produce thatcan be grown to mammoth proportions, thanks to ourobscene quantity of daylight in the summer.

D: What foods and flavors are you really excited aboutright now and in the future?

L: Den of Thieves, sadly, can only exist in the summer,since it is reliant on us growing the vegetables. At some

point we had to make the decision of whether we wouldserve vegetables from…elsewhere. In the end it justseemed more true to the vision that we would only serveAlaskan, and wherever possible, our own.

So in my downtime, I work my real job. I am in my firstyear of being a high school culinary teacher.Coincidentally, it’s the same program that got me startedon my path. I am just trying to focus on being the bestteacher I can, and once school comes to an end, it will beback to work. It is a nonstop kind of life, but I would haveit no other way.

I am excited about this coming spring. I am excited aboutwhat we are going to grow; we are already planning. I amexcited about what items we will see at market.

Most of all, I am excited about feeding new people andnew friends, because for me that is what life is about.

INTERVIEWSAM WAGNEREXECUTIVE PASTRY CHEFSWEET CARIBOUANCHORAGE, AK

Chef Sam Wagner grew up in Minnesota before moving to Anchorage, obtaining two degrees before pursuing her passion and attending the Culinary Arts program at the University of Alaska. In addition to growing a variety of edible plants –spending the winter researching, planning, and starting seedlings – for use at Den of Thieves dinners, chef Wagner is also the executive pastry chef at Sweet Caribou, a macaron shop in Anchorage. We asked chef Wagner about macarons, where she likes to eat, and the flavors she's excited about:

DATASSENTIAL: How did you join Sweet Caribou?

SAM WAGNER: Sweet Caribou started as a small experimentbetween a life-long baker and her brother, who happened to bean excellent front-of-house manager with an educationalbackground in business and finance. They began by baking andselling cupcakes at local farmers' markets and later starteddabbling in macarons. When the macarons started out-selling thecupcakes, it became clear that they were on to somethingspecial. They continued selling at the markets for 2 years beforeopening the shop in 2016. Along with the shop opening camelunch bowls: fresh, local, salad-type lunches available for deliveryin the Anchorage area via "macaron mobiles" (which will alsobring you macarons, of course).


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I joined the team in 2015 and took over as pastry chef in2016. Since then we have continued to grow and steadilyincrease our volume in both lunch bowls and bakedgoods. In 2017 and 2018 we had a booth at the AlaskaState Fair, which required us to produce about 30,000macarons to be sold over the 2 weeks of the fair. Afterthat feat, anything seems possible.

As the pastry chef, I try to focus on clean, well-defined, yetbalanced flavors. Our slogan is, "Alaska-sized flavor in apetite treat," and I try to make sure we live up to that.When we say it's a passionfruit macaron (our best seller),we want you to immediately identify it as that as soon asyou take a bite. Some our of our macarons are very non-traditional, like our Fred Flintstone, which has ground-upFruity Pebbles in the shell and buttercream filling. Ourcurrent flavor list amounts to about 100 different optionsthat we rotate through, reserving some flavors strictly forcertain holidays.

We have a great team of people that diligently ensurequality in our handcrafted products as well as provideexceptional customer service. I've seen this small businessevolve a great deal over the past three years and lookforward to where we are headed. I definitely have the bestpastry chef job in Anchorage.

D: What foods and flavors would you consider to bequintessentially Alaska?

W: The first thing that comes to mind is salmon. I don'teven like salmon! I'm not a fish person, but from what I'mtold, seafood is the thing to get here, but I can't vouch forthat myself.

What can I vouch for? Cool weather veggies from thegarden or the farmers' market. Our market scene is

getting better every year, and we have access to a widerange of locally-grown options. At Sweet Caribou, wepride ourselves on using Alaskan products when possible,and going to the market to source local ingredients is oneof the facets of my job that I enjoy most.

Also...bad tomatoes and citrus. The grocery store tries,but when the produce comes from thousands of milesaway, it's not the same. Luckily, with some extra attentionwe can grow tomatoes, but unfortunately we are S.O.L. oncitrus for the most part. It gives us a very distinctappreciation for the produce we can enjoy when travelingin other parts of the world, and the wealth of other great-tasting vegetables we can grow in our own back yard.

D: Where do you like to eat?

W: I like drunken noodles and fried taro from Thai Delight,a cold noodle salad from Ray's Place, bibimbap fromV.I.P., and nachos from Bear Tooth Theaterpub.

D: What are you really excited about right?

W: One of the greatest perks of working with SweetCaribou is traveling to Paris once a year for training andmarket research. I spend months trying to decide whichpatisseries to visit and which new pastry chefs to seek out.I have been very inspired by Japanese pastry chefs in thepast few years. My favorite patisserie in Paris belongs to aJapanese chef where I find flavors like yuzu or blacksesame create a familiar, yet surprising experience. Thedepth of flavor balances with the sweetness for a verywell-rounded pastry. While traveling in Paris, I amconstantly in awe of the perfect execution that can befound in every patisserie in the city...talk about life goals.

All salads and lunch bowls are

served with a sweet macaron

treat, of course.

Macaron Towers, designed for events and special occasions, are available in 4-10 tier options.

Interviews are edited for space and content.


Wide-ranging operations like Southhave become more common acrossthe country as segments meld andentrepreneurial restaurateurs lookto compete across dayparts andsegments. We've seen breweriesthat feature bakeries, fine diningrestaurants that transform intocasual ramen restaurants at night,and chef casuals with separate take-out window concepts, not tomention the growth of food hallsthat feature everything fromrestaurants to retail in one space. AtSouth, the range of spaces giveslocals plenty of reasons to visit –they can get some work done in thecoffeehouse in the morning, enjoy asandwich at lunch, have an upscalemeal for dinner, hang out on thepatio with a gin popsicle or s'moresat night, and take a cooking class onthe weekend. The wide-rangingmenu also helps, with everythingfrom a salmon BLT and bacon mac& cheese to a filet mignon withCambozola cheese, crispyprosciutto, and cognac jus. An ever-changing "Fresh Sheet" specials

menu features seasonal options(current winter items include disheslike organic chicken pot pie andgingerbread pudding), plus almostany "of the month" option you canimagine – wine flight of the month,bubbles of the month, drink of themonth, punch of the month,milkshake of the month. Thepermanent drink menu proudlycelebrates gin, with a range of ginand tonics served "Barcelona-style,"meaning the tonic is poured downthe cocktail spoon tableside. At theCoffeehouse, the menu is similarlyeclectic, with everything from aHaute Pocket with ham, cheese, andan herb aioli to a toast menu withoptions both simple (cinnamonsugar) and complex (smashedavocado with chile flakes, garlic oil,and clover sprouts), not to mentionthe always-on-the-menu bowl ofCap'n Crunch, which can be servedwith a choice of whole, skim,almond, soy, or rice milk.

B A C K G R O U N D W H Y I T M A T T E R SSouth Restaurant +Coffeehouse opened in 2015,a new venture from the ownersof Snow City Café, a hipbreakfast café that madenational news when formerPresident Barack Obamabought out the entire stock ofcinnamon rolls on a visit toAlaska. South is an even moreambitious concept that coversevery daypart, has a seriousbar program, a cooking schooland event space, and anattached coffeehouse that's acomplete operation in its ownright.


COMFORT FOODS

ALCOHOLIC BEVERAGES

SOUTH RESTAURANT + COFFEEHOUSE" C A S U A L H I G H B R O W D I N I N G "

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The restaurant's back room hosts cooking classes and Chopped-style competitions for corporate team-building or special events.

Solar panels are built directly into the front

facade of the building.

Gingerbread Pudding with fresh cranberries

and citrus ginger sauce.

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The attached South Coffeehouse has board games

for diners to borrow.

Baked Oysters with bacon, garlic and spinach cream, and brioche bread crumbs.

A summer "Punch of the Month" selection:

The Butterfly Effect with house-infused

peach and raspberry vodka, Domaine de

Canton, mint simple syrup, lemon, and

Prosecco.

Red Chili and Coffee-Rubbed Halibut with roasted spring vegetable hash, pickled cabbage, lime-infused crème fraiche, shaved radish, and red mojo.

The restaurant built a Little Lending Library out front for guests to exchange books.

M E N U & M O R E : S O U T H

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AMAZING APRICOT PIZZABlackened chicken, cream cheese, apricot sauce, red peppers, carrot threads, green onions, cilantro, mozzarella, provolone.

MAC N' CHEESEReindeer sausage, macaroni noodles, parsley, American cheese, cheddar, mozzarella, provolone, garlic oil.

SHRIMP FIESTA PIZZAShrimp, red onions, jalapenos, red peppers, roma tomatoes, cilantro, chili flakes, shake cheese, parmesan, mozzarella, provolone, garlic oil.

M O O S E ' S T O O T HMoose's Tooth may be the most famouspizzeria in Anchorage after it placed thirdon TripAdvisor's list of the "Best Pizza inAmerica." It's also one of the highest-grossing independent pizzerias in thecountry. Moose's Tooth has a whopping 36pizzas on the permanent menu, not tomention regular specials. The beers allcome from the team's brewery – BrokenTooth – while the concerts that Moose'sTooth long held outside moved into sisterrestaurant Bear Tooth Theatrepub in thewinter, and a full Bear Tooth Grillrestaurant opened next door.

F A T P T A R M I G A N"In a town with plenty of pizza options, FatPtarmigan delivers," reviewer Mara Severinnoted in the Anchorage Daily News. Therestaurant, located in historical downtownAnchorage, specializes in thin, crispy,wood-fired pizza topped with ingredientslike house-made mozzarella, braised leg oflamb (on "The Greek"), and Alaskanreindeer. There are also appetizers likehouse-made meatballs in house-made redsauce, six different salads including an on-trend kale quinoa, and desserts like gluten-free blood orange panna cotta.

O N T H E M E N U : A N C H O R A G E P I Z Z E R I A S

SMOKED SALMON PIZZACreamy dill sauce and cheese blend, Alaskan smoked salmon, leeks, fresh green onions.

BEER CHEESE PIZZABeer cheese sauce and cheese blend, reindeer sausage, roasted red peppers, bacon, fresh green onions.

STEAK & STILTON PIZZAGarlic olive oil and light cheese blend, sirloin steak, Stilton cheese, caramelized red onions, finished with balsamic glaze.


Ice cream – in Alaska? In fact, Alaskanslove ice cream and will readily tell youthat residents eat more per capita thanany other state (though "there are nodata-based statistics to back this up,"says Mic). Wild Scoop indulges this lovewith a range of unusual, Alaska-centricflavors sold in the Anchorage scoop shopand in pints around town.

Unusual ice cream flavors are perennialattention-getters across the country, fromthe Thanksgiving options that pop up atthe rapidly-expanding Salt & Straw chaineach year (like Buttered Mashed Potatoes& Gravy) to the Pickle Soft Serve thatmade a splash at Lucky Pickle DumplingCo. in New York this year. Wild Scoopsputs an Alaskan spin on the trend withoptions like spruce tip, Alaskahoneycomb, and fireweed. In fact, almostall of the flavors and ingredients aresourced locally, from wild blueberries toTalkeetna currants, and the shop partnerswith dozens of local companies to featuretheir products in ice creams, like theYukon Gold made with Alaska ChipCompany's potato chip toffee. In additionto cones and bowls, the Anchorage shopalso sells ice cream tacos on TacoTuesday, a Baked Alaska cone (toppedwith torched house-made marshmallowfluff), and Frozen Nachos featuring threescoops, waffle cone chips, hot fudge,whipped cream, and a choice of birchchipotle nuts or sprinkles.

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W H Y I T M A T T E R S


WILD SCOOPS

RETAIL

DESSERTS

While West Coast oysters can be found on menus across the country, that rarely means Alaska oysters. For astate known for its seafood, oysters are a relative rarity – the water is too cold for oysters to reproduce, whichmeans the oyster "seeds" are typically imported, according to The Culture Trip. But the oysters thrive oncethey are in the clean, cold water, producing uniform, meaty, sweet, easy-to-shuck oysters with no sand or grit,making them "some of the safest in the marketplace" (the "only eat oysters in months ending with the letter'R'" rule doesn't apply here). But new farming methods and practices are making oysters more common in thestate, and they're the star of the menu at The Cookery, where they're served raw with a mild pickledhorseradish and cocktail sauce or broiled with bacon and "everything" butter. In addition to the oysters, chefLane relies on a wealth of local seafood for the menu, often driving over to nearby Resurrection Bay Seafoodsfor the freshest catch, which may go into the dinner entrées or the daily Hot Lunch, a $16 meal featuring arotating entrée (halibut tacos, doner kebab) served with a cup of soup or side, a cookie, and a soft drink.

Husband-and-wife owners Kevin and Stacey Lane opened The Cookery in 2015, envisioning a modernneighborhood restaurant and oyster bar in Stacey's hometown of Seward. Before that, Kevin had been aninstructor at the Alaska Culinary Institute, while Stacey had worked on and off in restaurants for years. TodayThe Cookery caters to both locals and visitors who flood the small town when cruise ships dock in the harbor.

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SEAFOOD

CASUAL

THE COOKERYN E W A M E R I C A N R E S T A U R A N T + O Y S T E R B A R


BROILED OYSTERSHouse bacon, "everything" butter.$18.00

MENU INSPIRATION

F R O M T H E C O O K E R Y

THE CURE COCKTAILAlaskan honey mead, ginger beer, lemon. Served on the rocks.

$8.00

WILD & TAME MUSHROOM TOASTBlack garlic aioli, pickled daikon, togarashi.

$8.00

ALASKAN ROASTED VEGETABLE "POUTINE"Assortment of roasted local vegetables, mushroom gravy, chevre.

$12.00

PORK BELLY ROULADEButtermilk grits, bacon-braised collard kraut, spicy mustard sauce.

$22.00

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Pan-roasted Duck Breast salad, quinoa, Alaska vegetables, fireweed vinaigrette.

Lucky Charms Donut

DINE AROUND

This isn't the first time we've seen

chocolate sausages. In Dine Around:

Portland, we covered Olympic

Provisions' "Saucissson au Chocolate,"

served with salt and pepper

shortbread and orange marmalade.


CHOCOLATE "CHARCUTERIE"Dark chocolate "salami," smooth "pate," white chocolate "crackers."

$8.00

Pulled Pork Pie, Brisket Chili, and Alaska Rhubarb and Strawberry Trifle for Wine Flight Wednesday.

Jack Sprat takes its name from the nursery rhyme – "Jack Sprat could eat no fat, his wife could eat no lean."The restaurant offers up "fat and lean world cuisine," or globally-inspired dishes that range from healthy todecadent. The cozy, chalet-like restaurant sits at the base of Mount Alyeska in Girdwood, Alaska, attractingboth locals and visitors who are in town for a ski trip.

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JACK SPRAT

While many restaurants include a few salads or ameatless burger to overrule the veto vote fromhealth-driven or vegan/vegetarian diners, JackSprat weaves them throughout the menu. Indeed,co-owner Jen Weits came up with the restaurant'sconcept while on a date: her date wantedsomething rich and she wanted something healthy,but there were no restaurants that made them bothhappy, she told the Anchorage Press. So sheopened Jack Sprat in 2001 with her partners,incorporating flavors from around the world toensure that even the healthiest items were bold andflavorful. The menu includes healthier takes oncomfort foods, like vegan nachos and a "dreamcake" made with organic cashew filling and agavecaramel. There's also plenty of seafood, including

Kodiak scallops and an Alaskan take onbouillabaisse, while even the decadent options onthe menu incorporate healthy options – rawingredients, unrefined sugars, etc. Jack Sprat maybe most well-known for its take on Korean dol sotbibimbap, served in the traditional hot stone pot.The restaurant also celebrates Meatless Mondayseach week, offering a special vegetarian or veganoption (though, in a nod to carnivores, meat can beadded to any dish), while Wednesdays flip themeat/veggie ratio with Burger Night, featuringthree meaty versions and one vegan, gluten-freeoption. The restaurant has also been supportinglocal breweries since it opened, with a range ofoptions and rotating nitro drafts, while all of thecocktails are made with wine instead of hard spirits.

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PLANT-FORWARD

HEALTHY

H E A L T H Y & D E C A D E N T

G L O B A L C U I S I N E

GLOBAL FLAVORS


MENU INSPIRATIONF R O M J A C K S P R A T

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DOL SOT BIBIMBAPShaved Duroc pork, jasmine rice, julienne vegetables, bean sprouts, sunny-side up egg, house kimchi, ocean salad, all served in a hot stone pot.

$23.00

$12.00VEGAN "NACHOS"Corn tortilla chips, vegan cheese sauce, portobello and walnut taco meat, avocado purée, serrano peppers, scallions, pico de gallo, radish.

ALASKAN BOUILLABAISSEGolden King crab, prawns, Manila clams, seasonal fish, tomato broth, saffron, grilled sourdough.

$38.00

$9.00BLACK VELVET COCKTAILGirdwood's Hippie Speedball Stout Nitro and cava bubbles.

Clockwise from Top Left: Cured King Salmon Belly, spicy pickled ginger, coconut & lime leaf mayo, sushi rice, sweet soy glaze.

Rigatoni with Mediterranean flavors and fresh garden herbs for Meatless Monday. Lemon Pepper Chevre Risotto with grilled

asparagus, pickled shallots, roasted garlic carrot puree, and fried sage. Vanilla Cheesecake with cherry compote.


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King Salmon appetizer

House Pickled Salmon

Enjoying a meal at The Saltry is a labor oflove – it's only accessible by boat, locatedon small Ismailof Island in Halibut Coveacross from Homer. But visitors have beenmaking the trek since The Saltry firstopened in 1984, and today the restaurantserves over 100 a day. They're all drawn bythe simple, exceptionally fresh seafoodthat's typically caught that day and alwayswithin 10 miles, as well as the breathtakingviews right on the water (diners tossmussel shells right back into the Covewhen they are finished). Writer Ann Hoodcalled it the best meal of her life in CoastalLiving magazine. The most famous dish onthe menu is the pickled salmon, made withbright red Kenai River sockeye salmonserved simply with lemon and onion (Hoodnoted that some people make the trip to

the island just for the pickled salmon).There are also more modern, chef-drivendishes on the menu, like the Saltry Ramenmade with black cod and shiitakemushrooms, or the pork with charredbroccoli, bean salad, and harissa. A gardenprovides greens and herbs, while hangingnasturtium plants around the restaurantprovide edible garnishes for many of thecocktails and plates, the latter of whichhave all been fired at a small potterystudio on the island. To wash it all down?A take on the martini that swaps out theolive for, what else, pickled salmon. Andit's all served by a team of servers who doall of the work, from busing to stoking thecampfire, and live in small cabins next tothe restaurant until the restaurant closesfor the season again each winter.

THE SALTRY Salmon Pate with rice crackers

Seafood Chowder with Smoked Salmon Sandwich

Miso Yaki Butterfish

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Born in Alaska and raised inHawaii, chef/owner Zach Reidtraversed the country working inkitchens, spending a considerableamount of time in Vermont,before returning to his home stateto open Froth & Forage last year.The restaurant is a family affair,operated by Reid, his wifeMichelle, and their two daughters.

What does the quintessential farm-to-table, locally-focused restaurantlook like when it's located in Alaska?It looks a lot like Froth & Forage. "Iknew I wanted to do the farm-to-table thing," Reid told the New YorkTimes. "I knew it could be donehere, but no one wanted to workthat hard to do it, it was too easy toget the product otherwise." His out-of-the-way location and the tinyspace (22 seats, with a small kitchenand fridge back-of-house) didn'tmake the job any easier, butAlaska's growing "boomlet of foodbusinesses, including a vertical

hydroponic farm" and a nearbybutcher have helped, said the NewYork Times. All of those localingredients go into items like aBreakfast Poutine made with red-eye reindeer gravy, Alaskan Salmonpoke in a nod to his Hawaiianheritage, and Yak Ribs made withsmoked Alaskan yak ribs and house-made BBQ sauce (the Froth &Forage space was originally a BBQjoint). The result has been nearlyuniversal praise, with The NorthernLight noting the restaurant's "almostperfect ratings on sites like Yelp,Facebook, and Google."

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FROTH & FORAGE

MEAT & POULTRY

UPPER CASUAL

PLANT-FORWARD

F A R M - T O - T A B L E A L A S K A C U I S I N E


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Glacier BrewHouse opened in downtownAnchorage in 1996 as a quintessentially Alaskanbrewpub, featuring a combination of comfortfoods (burgers, pizza), upscale entrées (Alaskanseafood, steaks), and house brews. Today itattracts both tourists and locals, many attendinga show at the Alaska Center for the PerformingArts across the street.

If Froth & Forage puts an Alaska spin on a farm-to-table restaurant, Glacier does the same for thebrewpub. The restaurant features an alder woodgrill and rotisserie – the scent of the woodburning wafts through the restaurant – whileclassics like nachos, BLTs, and crème brûlée areinfused with Alaskan ingredients and flavors likeAlaska-grown potatoes, Alaska salmon, and localbirch syrup, respectively. The brewery portion ofthe operation also ranks in the top 20 forbrewpub production in the U.S., with a focus onEnglish and West Coast-style beers. A goodamount of the beer is placed into the "Wall ofWood," a chilled vault of barrels under theBrewHouse for aging beers. Half of the draftbeers produced are served at the BrewHouseitself (the rest are distributed in Alaska andWashington), which join a wide-ranging tapprogram that includes wines and cocktails.

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GLACIERBREWHOUSE

ALCOHOLIC BEVERAGES

CASUAL

SEAFOOD

HUNTERS SKILLETFresh Wilcox Farms organic eggs, toasted hash browns, bacon, Alaska reindeer sausage, cheddar, caramelized onions, avocado tomatillo salsa, chipotle sour cream, toasted English muffin.

$13.95

MENU INSPIRATION

F R O M G L A C I E R B R E W H O U S E


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Glacier also produces barleywine, a high-alcohol, wood-matured type of beer (despite the name) that the brand recommends drinking as a nightcap in place of scotch or cognac "on a cold winter's night."

CRÈME BRULEEAlaskan birch syrup custard, birch sugar crust.

$8.95

ALASKA NACHOSAlaska-grown crisp potatoes, BrewHouse IPA cheese sauce, blue cheese, crisp bacon, tomato, chipotle sour cream.

$10.95

NUTTY ALASKAN COCKTAILBailey's, crème de cacao, Frangelico, fresh Kaladi Brothers coffee, house-made whipped cream. Served hot.

$9.50

ALASKA ALDER-GRILLED SALMONSimply grilled Alaska salmon, red wine reduction, herb butter, alder-grilled potatoes, broccolini.

$29.95

BREWER'S PIESpicy coppa and pepperoni, Alaska-grown and produced Italian and Andouille sausage, crisp bacon, fresh mozzarella, and house-made marinara on our handmade pizza crust made with Old World rye starter.

$15.95

Duck Confit with Alaska sausages, white bean cassoulet, and local root vegetables.

A Northwest Whiskey Flight with pours from Washington and Alaska, including Port Chilkoot Distillery in Haines, Alaska.

Salt, which specializes in the type of modern,tweezered dishes found at high-end restaurants acrossthe country, reflects how Juneau has changed inrecent years. "About six or seven years ago, the jokewas if you wanted to get a great meal, you had to goto Seattle," Kelly "Midgi" Moore of Juneau FoodTours told the Washington Post in August. But nowover a million visitors descend on Juneau each year,most on cruise ships, and restaurateur Tracy LaBargeis one of a number of entrepreneurs who have openedup spots to serve them. LaBarge started with Tracy'sKing Crab Shack in 2006 (covered later in this issue),prompting Food Republic to dub her "The King CrabQueen." In 2014 she opened Salt, the first true finedining restaurant in the city, though she made a fewconcessions to make it more approachable after it firstopened, like taking off the white tablecloths – "In atown of 30,000 people, I don't want them to come outonce a year," she told Food Republic. At the helm ischef Lionel Uddipa, a Juneau native who trained at LeCordon Bleu, traveled through Southeast Asia, andworked at Michelin-starred restaurants like Chicago'sTru and Next.

"If there’s one thing you should know about Lionel Uddipa,it’s that he forages," said the Washington Post, who sent areporter to trek along with him and his daughter (aptlynamed Juniper) on a foraging expedition. Salt showcaseshow foraging culture, popularized at restaurants likeNoma, is adapted for regional American cuisine. Theresults of his foraging include Alaskan ingredients likemountain strawberries, beach asparagus, salmonberries,cloudberries, spruce tips, devil's club, and chicken of thewoods mushrooms, all of which end up on the menu andgive guests a taste of Alaskan flavors that may be brandnew to them prepared in an upscale atmosphere. Thedishes themselves combine Uddipa's influences, from hisFrench training (truffle fries with mornay sauce) to hisSoutheast Asian travels (vegetable congee) to his time intheatrical Michelin-starred restaurants like Next (Alaskanhalibut seared on a salt block at the table). The cocktailmenu boasts "the most extensive wine list in Juneau," withoptions that span the globe from California to France toSardinia and Greece, while a craft cocktail menu wasanother feature added to make the restaurant a little morerelaxed and approachable for locals, featuring acombination of classics (sazerac, French 75) and specialties(The Widowmaker features plum and pepper sake withLillet Blanc and vodka).

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PLANT-BASED

FINE DINING

ASIAN


SALMON LUMPIAPotatoes, onions, bonito flakes, Kewpie.

$12.00

MENU INSPIRATIONF R O M S A L T

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HALIBUT CHOWDERBacon fat roux, carrots, potatoes, bacon lardon, garlic, chili oil, rosemary and thyme, lemon, bonito flakes, pickled garlic.

$32.00

HERBIVORE CONGEEBread & butter garlic sauce, kale, roasted tomatoes.

$22.00

ALASKAN SPOT PRAWNSDandelion, seaweed, nasturtiums, endives, butter nage.

$17.00

BANH MIHalibut sausage, sweet and hot pepper blend, carrots, red onion, cilantro, soy glaze, Kewpie.

$20.00

TEA TEAWhite rum, jasmine tea compound syrup, muddled grapefruit, lemon juice, soda water topper.

$11.00

BRIOCHE TOAST DESSERTRosemary and lemon zest honey butter, raspberry jam, chantilly, spicy cashews.

$8.00

Every Wednesday is Ramen Night at Salt. Diners can choose between garlic tonkotsu or spicy

pork and lemongrass broth and add toppings like duck confit, house-made miso chili paste, bamboo shoots, and braised kraut. The special menu also

includes related drink options like a Tokyo Manhattan made

with Suntory Toki whiskey.


I N B O C C A A L L U P O"In Bocca Al Lupo" translates to "Into the Wolf's Mouth" in Italian, atraditional way to wish someone good luck (sort of like "break a leg").So far it seems that the team behind the restaurant has had goodluck, creating a mini Juneau empire with restaurants like The RookeryCafé, Panhandle Provisions, and The Taqueria. James Beardsemifinalist chef Beau Schooler opened In Bocca Al Lupo in 2016 withpartners Beau Schooler and Luke Metcalfe, looking to bring "Italiandining to the last frontier." The menu is centered on handmade pasta,wood-fired pizzas, and house-cured meats, but with a decidedly non-traditional edge (don't tell the Italian grandmothers). Meals start withthe Baked Thunderdome, a sort of big puffy version of garlic bread,while the Cheesy Shells are made with Beecher's cheddar and toppedwith Cheetos crumbs and an on-trend whole head of roastedcauliflower is served impaled on a knife.

DAMORE JUNEAU EATS

T R A C Y ' S C R A B S H A C KTracy LaBarge – the Tracy of Tracy's CrabShack – turned a small King Crab standbehind the library into what is likely themost well-known restaurant in Juneauand a must-stop for nearly every cruiseship visitor, jumpstarting a growingJuneau restaurant empire in the process.The most famous dish on the menu is theKing Crab bisque, originally created touse up every part of the crab and nowsold in retail packages nationwide. Onthe whole, the menu is simple, with King

Crab legs and buckets, crab cakes, a dailyspecial, and a few sides. But all of theseafood is local, with LaBarge tellingFood Republic that it secures jobs forlocal fishermen. LaBarge plays a big rolein the local economy, opening up otherrestaurants like the aforementioned Salt,supporting food carts in town to developthe next generation of chefs, purchasinga seafood processing business, andhelping entrepreneurs in the growingcannabis business.

V ' S C E L L A R D O O RV's proudly calls itself a Mexican-Asian fusion restaurant, with amenu featuring options like theNea-Nea Quesadilla (al pastorand kimchi), Bulgogi Beef Tacos,and Fusion Nachos topped withKorean cabbage slaw, pintobeans, and sesame seeds, allfound under menu headings like"Tantalizations," "Desirables,"and "Thirst Quenchers," the latterfeaturing everything fromMexican coke to house-madeshrubs (for more on shrubs, seethis month's On the Menu ondrinking vinegars).


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Owner Scott Lindquist started AlaskaGlacial Ice to "share the purity" of icefrom Alaska's icebergs with the world,one cocktail at a time. The companyhand carves glacial cubes fromHarriman Fjord, shaping them intocubes, spheres, and bulk bags for usein drinks.

Luxury cocktail ice is practically agiven at fine cocktail bars around thecountry, but only a few of them offerice carved from an actual iceberg.Lindquist says iceberg cubes aredenser than traditional cubes, whichmeans they last longer (up to threehours, in some cases), and dilute thedrink less, while air pockets in the icenot only look interesting, but they"pop" as the ice melts, releasing10,000-year-old air (don't worry –industrial air pollution didn't exist yet)and creating a "naturaleffervescence." The ice can be foundon the menu at a number of bars andrestaurants in Alaska – Anchorage'sFiretap used it for a drink tocommemorate the 2018 Iditarod,while The Narrows, a cocktail bar inJuneau, uses custom iceberg ice ballsin drinks like the Blue Bear, whichFood Network named the "BestFrozen Drink in Alaska." For thosewho want to see the process up close,Lindquist even offers an ExpeditionPackage that includes a six-hourguided glacier tour that ends bycollecting four icebergs to breakdown – each guest goes home with100 pounds of iceberg ice.

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ALASKA GLACIAL ICE

MADE IN ALASKA


CRUSH

Steak Tips with smoked beets, fried egg, frisee, parmesan, and mustard dressing.

Cornflake-crusted Nashville Hot Quail with coleslaw, corn puree, bread n' butter pickles, and white bread.

Ricotta Olive Oil Thyme Cake with ginger-roasted peaches and house ice cream.

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"If you want a respite from frontier ambience, this urbane spot in downtownAnchorage offers a tempting mix of contemporary European charm," saysAlaska.org, noting that "tapas and French cru wines were fairly rare in theseparts" before Crush. The restaurant opened in 2008, but merged with thelongstanding Sacks Café last year, creating the current Crush Bistro andattached Bottle Shop. The ever-changing menu takes inspiration fromaround the world – raw oysters with Asian-inspired ginger-sake mignonette,baked oysters with New Mexico Hatch chiles, Moroccan octopus stew,Italian chocolate budino with smoked marshmallow. To pair, there are over40 wines by the glass available, plus hundreds of bottles, and guests canpop next door to pick up a bottle of anything they particularly liked to takehome. It's not just about wine, though – Crush features numerous Alaskaspirits and beers, both on the menu and at the shop.

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SEVEN GLACIERS

While the previously mentioned Jack Sprat sits at thebottom of Mount Alyeska, Seven Glaciers sits at thetop. In fact, the restaurant is so named because sevenglaciers are visible from the restaurant (every table haspanoramic views), which is perched 2,300 feet abovesea level and accessed by an aerial tram ride. The finedining restaurant, which is part of the Alyeska Resort,has won numerous awards, including an AAA FourDiamond award and a 2018 Wine Spectator Best ofAward of Excellence. Chef Aaron Apling Gilman(above) started his career in Fairbanks before workingat restaurants throughout the Southwest U.S. His menuat Seven Glaciers is focused on Alaska's wide range ofmeat, seafood, and produce – Alaskan oysters, a localKale Salad, Scallop Bisque with seared Alaskan scallops

and smoked salmon mousse, and a $59.00 Wagyu beefentrée served with cheesy Alaskan barley. Thechildren's menu has its own range of upscale options,including King Crab Mac n' Cheese and a Petite Filetwith house steak sauce. The 40-page wine list has itsown table of contents, guiding guests to everythingfrom single-glass wines (it's one of the only Alaskanrestaurants to have the Coravin wine preservationsystem) to $9,000 bottles of large-format Louis LatourLes Chaillots. To show off the wines, the restaurantturns the Chef's Tasting Menu on its head, focusing onthe world-class wines from the cellars and building amenu around them. Beer fans who want to try a rareluxury option aren't left out, either, with options like an$85.00 Rochefort 8 Trappist Ale on the menu.

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A T A L Y E S K A R E S O R T

MEAT & POULTRY

ALCOHOLIC BEVERAGES

FINE DINING


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TRUCKS, CARTS, STANDS, & HUTS

You'd think Alaskans would want to get out of theelements whenever they have a chance, butresidents are equally happy standing in line at afood truck or hot dog cart and enjoying a meal at anearby picnic table or brewery (it helps thatsummers can be surprisingly mild and Alaskansknow how to dress for the weather). Anchorage, inparticular, has a thriving food truck culturecomplete with a food truck pod called K Street Eatswith options like Jeepney Filipino Fusion Food andthe Salmon HookUp Truck, while the weeklySpenard Road Food Truck Carnival features Sa SeBon Creole & Cajun cuisine and Yeti Dogs hot dogs.Speaking of hot dogs, reindeer hot dog carts canbe found throughout downtown Anchorage, whichfeature split and grilled dogs on a steamed bunwith condiments like Coca-Cola-glazed onions and

mustard. Serious Eats says the reindeer dog crazearguably started with Michael Anderson,affectionately called the "cranky hot dog man" or"hot dog Nazi" (referencing Seinfeld) for hisparticular rules (cell phones off, end otherconversations when it's your turn, etc.). Travelbeyond Anchorage and you'll notice that everymajor road is dotted with small coffee shacks orhuts – walk-up or drive-up coffee and espressostands that serve drinks and usually a few simplemenu items late into the day. Some have been builtout of old boats or railroad cars, while others havegrown into more elaborate operations, like AKAlchemist, "the perfect mix of the Alaskan culture,urban city swank, and steam punk artistry allwrapped up into one coffee house and taco stand."

E A T I N G O U T D O O R S I N A M E R I C A ' S C O L D E S T S T A T E

Tia's Gourmet Sausages in Anchorage has been serving reindeer hot dogs with house pineapple sauce for over a decade.


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WITHIN THE WILD

Within the Wild is a remote, luxuryadventure lodging company withtwo resorts, Winterlake Lodge andTutka Bay Lodge, located in thebackcountry of south centralAlaska. Food and cuisine is anintegral part of the experience –co-owner Kirsten Dixon studied atLe Cordon Bleu in Paris andearned a master's in gastronomyfrom Adelaide University. Meals atthe resorts are included in a stayand feature local meat andseafood, produce grown on theproperty, and foraged ingredients.Specialties include SmokedSalmon with Cardamom Spread,Salmon Bacon with Rhubarb

Lacquer, Winter Kimchi, MooseRavioli, and Rose Panna Cottamade with wild roses. Eachproperty also has its own culinaryevents and specialties: theWinterlake Lodge is a stop on theannual Iditarod route and theresort hosts a special house-madeice cream social for volunteers,while guests returning from a dayof chilly outdoor activities aroundTutka Bay Lodge are welcomedback with hot toddies. The TutkaBay Lodge is also home to theCooking School at Tutka Bay,which hosts classes on Alaskaingredients plus special events, allin a re-purposed crabbing boat.

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Spot Shrimp Pizza with white sauce.

Beef Filet with Jakolof Bay Oyster Sauce


DATASSENTIAL: As you've traveled around Alaska, what hasbeen your biggest learning?

G: Sustainable seafood is more than important to Alaska, it’sbeen the law since statehood in 1959. Alaska is the only statewith sustainability written into its constitution. Alaska is also oneof the most bountiful fishing regions in the world with over onemillion square miles of rich fishing waters. All seafood fromAlaska is sustainably harvested and is wild by law. There is nofinfish farming in Alaska, so you can count on all species fromAlaska being wild caught, natural, and sustainable.

D: What do you think the biggest challenge facing seafood,and Alaska seafood in particular, will be in the future?

G: Confusion regarding sustainable seafood. Chefs andconsumers alike struggle to know what is and isn’t sustainablewhen it comes to seafood. There are various certifications, watchlists, environmental group lists. It’s hard to know who to trust. ForAlaska, we continue to focus on education of just how long ourfisheries have been sustainable. Globally, Alaska is viewed as thegold standard in responsible fisheries management.

As a result of the state’s commitment to sustainability, andrigorous fisheries management, no Alaska seafood species hasbeen listed as endangered under the Endangered Species Act.

Alaska’s commercial fisheries are certified sustainable by twoindependent certification programs – MSC and RFM so you canfeel good knowing you are serving seafood that’s been verifiedsustainable.

D: Can you tell us about the ugly crab campaign?

G: Consumers are becoming more educated and definitely morethoughtful about where their food comes from, whether it'sproduce or proteins. And this dovetails right into the samemindset that it’s ok that your food might look a little different; it’sall about how it tastes and what it does for you. The ugly crabcampaign focuses on Tanner or Bairdi crab and is modeled aftersimilar food enhancement programs underway by farmers thataim to reduce food waste and improve sustainability practices.

ASMI responded to the industry’s call to try and get more valueby promoting this type of crab in a new way – Ugly Crab. It’ssimply educating foodservice operators that once they get insidethe shell, they’ll see it’s no different. Often, ugly crab are olderand have greater meat fill so there is actually better value tofoodservice.

INTERVIEWSTEPHEN GERIKEFOODSERVICE NATIONAL ACCOUNTS REPRESENTATIVEALASKA SEAFOOD MARKETING INSTITUTE

Stephen Gerike joined the Alaska Seafood Marketing Institute this summer, leading efforts to partner with foodservice operators and raise overall awareness of seafood. During his 25-year career in foodservice marketing, Gerike has been a guest chef at the James Beard House, has cultivated relationships with leading and emerging chefs across the country, and has worked on menu and recipe development for independent and chain restaurants. We reached out to Gerike to ask him about his new role at the ASMI and Alaskan seafood.

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(CONTINUED)

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D: What are you most excited about in regard toseafood trends and flavors?

G: I'm excited about the continued evolution of health andwellness into personalized functional foods that dosomething for the consumer. Basically, it’s about foodsthat nourish the mind, body, and the planet. Alaskaseafood is the answer for meeting consumers’ desires for ahealthy life. Seafood from Alaska is loaded with long chainomega 3 fatty acids EPA and DHA, which are essential forbrain health, digestive health, heart health, etc.

In terms of foods and flavors – the ocean is providing lotsof innovative marine foods like kelp seasonings, jerkies, fishskins, and high-quality canned fish. Canned salmon is agreat opportunity for restaurants and non-commercialoperations – convenience, flavor, nutrition, affordability.

D: What do you wish more chefs and consumers knewabout Alaskan seafood?

G: How hard Alaskans work to bring them the best wildand sustainable seafood in world. How important the

purchase is to supporting U.S. families and entirecommunities in Alaska. The Alaska seafood industry fuelsthe state’s economy, so every purchase is critical tolivelihoods. The many fisheries in Alaska directly employover 60,000 workers in Alaska – it's the state’s largestprivate sector employer. Many are family fishermen livingin small, remote communities where fishing is virtually theonly occupation. Their livelihoods and entire way of lifedepend on protecting healthy wild fish stocks.

They are deeply committed to obeying strict laws, carefulharvesting methods, accurate reporting, and adhering toscientific data. In order to ensure an abundant food sourceand way of life for future generations, Alaska protects itsfish stocks, marine wildlife, and the surroundingenvironment. When you serve Alaska seafood, you aresupporting generations of families and entire communities.

Interviews are edited for space and content.


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DAMADE IN ALASKA

ALASKA BERRIES HASKAP JAMAlaska Berries grows its own berries for jam and wine (it's the only winery in the state), including haskaps, which look like oblong blueberries, but are described as combining the flavor of "blueberries, raspberries, and strawberries."

CHUGACH CHOCOLATES BIRCH SYRUP TOFFEE BARChugach chocolate bars are made at the base of the Chugach Mountains, producing flavors that are Alaska to their core – Dark Chocolate with Prince William Sound Sea Salt, Alaskan Birch Syrup Toffee, Mat-Su Valley Potato Chip, and Alaskan Kelp & Cayenne.

BARNACLE CAMPFIRE MEDIUM KELP SALSABarnacle Foods' motto is "coast to kitchen." The company specializes in kelp products, particularly a variety of kelp salsas that the company says deliver a classic salsa flavor with an added complex, umami punch to serve over nachos, pasta, eggs, chili, or straight from the jar.

KALADI BROTHERS COFFEEBrad Bigelow started with a single espresso cart in 1984, aiming to bring a little of the burgeoning Seattle coffee scene to Anchorage. Today the company has 300 employees and its coffee can be found across the state, while its Barista Academy has trained thousands of baristas.

ALASKA CHAGA CHUNKSChaga, a type of mushroom that grows on birch trees, has been heralded as the "King of Medicinal Mushrooms." Alaska Chaga sells wild chunks and powder from the Alaskan taiga to make chaga tea.

Alaska Wild produces a range of birch products including

syrup, caramel, orange mustard, and birch water.

of consumers are interested in seaweed21%

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1. Amalga Distillery | Juneauper Gin

2. Anchorage Brewing Company | Blueberry Sour aged in French oakwith Alaska blueberries.

3. Bleeding Heart Brewery & 203 Kombucha | Strawberry LemonKombucha dry-hopped with Belma and Citra hops.

4. Hoarfrost Distilling | Vodka with Alaskan barley and water.

5. Double Shovel Cider Company | Forest Bittersweet cider with localspruce tips and bittersweet apples.

6. Skagway Brewing | Spruce Tip Ale made with Sitka spruce tree tips.

7. Port Chilkoot Distillery | Absinthe with Alaskan wormwood, lemonbalm, and anise hyssop.

DA

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MADE IN ALASKA: BEERS AND SPIRITS


DA

BAKED ALASKA

A B O O M I N

C A N N A B I S

P R O D U C T S H I T T H E

A L A S K A M A R K E T

I S " B A K E D A L A S K A "

A L A S K A N ?

N O T E X A C T L Y .

Baked Alaska, the classic dessert featuring icecream and cake covered in meringue and oftenflambéed tableside, has a lot of origin stories,none of which claim the dessert was actuallyinvented in Alaska. Various theories say thedessert was invented at New York's Delmonico'sor New Orleans' Antoine's to celebrate the U.S.purchase of Alaska, though these were almostcertainly variations on existing desserts.Whatever its history may be, new takes on thenostalgic menu option continue to pop up onmenus showcasing various ice cream and cakeflavors – plus, it doesn't hurt that a flambéeingis highly Instagrammable.

Alaska legalized recreational cannabis in 2014, but theindustry's growth has been much slower than stateslike Colorado and California. Only recently has thatbeen changing, particularly in Anchorage, where thereare numerous dispensaries selling the growingnumber of edibles available in the state, produced bycompanies like Turnagin Herb Co., which aims tomake "the last frontier the first in cannabis" withproducts like AWW Snaps gingersnap cookies, whichare perforated down the center so consumers cansnap off a smaller dose. Meanwhile, Great NorthernCannabis, which has been called "the Apple Store ofcannabis," produces and sells nearly 50 edible optionsincluding gummies, caramels, granola, muffins, tea,and brownies.

Baked Alaska appears on menus around the world, like this version from Bar Margot in Atlanta, made with maple ice cream, spiced chiffon cake, and cranberry sorbet.

Alaska Leaf magazine featured chef Michelle DelaPeña, also known as Chef Bombshell. She's won the "Best Edible" award at Alaska's Cannabis Classic multiple times for creations like her THC-infused Berry Cake with Lemon Cream Cheese.

of consumers are interested in Baked Alaska52%

DA

THOUGHT STARTERS

5

SEEK OUT REGIONAL AMERICAN CUISINEOptions like Nashville hot chicken, poke, and Detroit-style pizza have all trended in recent years, showingthat it pays to know and keep track of iconic regional dishes. Could Alaskan options like reindeer sausageor candied salmon be next (reindeer sausage has already shown up in a few restaurants in the Lower 48)?Combine your subscription to Dine Around with Datassential's LOCAL, which tracks popular flavors formajor cities, metro areas, and regions across the country, to truly know the regional pulse.

GO FOR THE 'GRAM WITH TABLESIDE PRESENTATIONSTableside flourishes and presentationss are a retro concept making a comeback in the Instagram era. FromBaked Alaska set aflame to the Barcelona-style gin and tonic pour down the cocktail spoon at South to theAlaskan halibut seared on a salt block at the table, take inspiration from Alaskan restaurants and considerdishes that could use a little dining room flair, prompting guests to get out their phones.

MAKE HEALTHY, PLANT-BASED DISHES A CORE PART OF THE MENUAt Jack Sprat, healthy menu items are woven throughout the menu, while even decadent items are madewith health-forward ingredients like nut butters. There's something for everyone – even hardcorecarnivores can add a protein to the specials on Meatless Monday. As more consumers become interestedin plant-based foods, weave them throughout the menu instead of limiting them to a single dish or healthymenu section, and use bold, global flavors to make them just as appetizing as their meaty counterparts.

GET INSPIRED BY RESTAURANT SPECIALTIESA restaurant's specialty or top-selling dish is proof that a concept works – and some of them may surpriseyou. In Alaska, the best-selling pizza at Moose's Tooth is topped with blackened chicken and apricot, whilethe best-selling flavor of macaron at Sweet Caribou isn't chocolate or vanilla but passionfruit.

ADD PLAYFUL TOUCHESEven the fanciest fine dining restaurants today tend to be a little casual and that's particularly true inAlaska. Look for ways to add fun, cheeky touches to menu items, which injects personality into a brand orconcept. South Coffeehouse always has a few boxes of Cap'n Crunch displayed behind the counter andlets guests play board games, while In Bocca Al Lupo serves a head of cauliflower on a knife.

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l Alaska l Columbus, OH l Milwaukee, WI

l Asheville, NC l Dallas, TX l Minneapolis, MN

l Atlanta, GA l Denver, CO l Montana

l Austin, TX l Detroit, MI l Nantucket, MA

l Baltimore, MD l Honolulu, HI l Napa Valley, CA

l Birmingham, AL l Hudson Valley, NY l Nashville, TN

l Boise, ID l Houston, TX l New Orleans, LA

l Boston, MA l Indianapolis, IN l New York, NY

l Boulder, CO l Jersey Shore, NJ l Newport Beach, CA

lCapital-Saratoga Region, NY

l Kansas City, MO l Minneapolis, MN

l Charleston, SC l Las Vegas, NV l Montana

l Chicago, IL l Los Angeles, CA l Oakland, CA

l Cleveland, OH l Louisville, KY l Orlando, FL

WHERE WE’VE BEENGOING ON A TRIP? PLANNING AN IMMERSION TOUR? CHECK OUT ALL OF THESE PAST ISSUES OF DINE AROUND IN SNAP.

DA


l Philadelphia, AZ

l Phoenix, AZ

l Portland, ME

l Portland, OR

l Providence, RI

l Raleigh-Durham, NC

l San Antonio, TX

l San Diego, CA

l Santa Fe, NM

l St. Louis, MO

l Tampa, FL

l Toronto, Ontario

l Washington, D.C.

BE THE TREND EXPERT7 0 I S S U E S A Y E A R . S E A R C H A B L E I N S N A P . S U B S C R I B E T O D A Y .

Let it pour. The beverage landscape is changing, from the rise of packaged water and functional

drinks like kombucha to changing flavor profiles that borrow ingredients from the rest of the menu.

As their choices expand, consumers are looking to certain beverage categories for specific

occasions. Operators say the rising profile of beverages is driving increased sales and that drinks are

important profit drivers. Find out more with fact-based, actionable insights into the

world of soda, water, juice, iced tea, and beyond.

BEVERAGESa keynote

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at home and AFH consumption

motivators and occasions for

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impact of premium descriptors

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BEVERAGES: a keynote

DOWNLOAD TODAY.

Contact Brian Darr at 312-655-0594 or [email protected]

Topics covered

CONSUMERS

7 is the average number of beverages

consumers drank in the past day

48% drink sparkling water at least once a

week

75% of soda drinkers are at least somewhat

willing to try new flavors

23% of juice drinkers would pay more for

fresh-pressed

OPERATORS

28% saw an increase in beverage sales in

the past year; only 3% saw sales drop

38% customize drinks in-house with syrups

46% would be motivated to switch to eco-

friendly straw alternatives if they were

priced the same as plastic

From the report

1,983 consumers

from all generations

and regions

287 restaurant,

on-site, and retail

operators

report webinarx-tab tool

o learn about soda, sparkling and still packaged water,

100% fruit and fruit/veg juice blends, iced tea, lemonade,

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o other topics include functional beverages, single-use

plastic straws, liquid water enhancers, and at-home

sparkling water makers

range of beverages and topical attitudes

o discover what factors lead consumers to purchase one

brand over another at retail

o understand which AFH venues are top-of-mind for each

type of beverage

at home and AFH consumption

o identify the beverages for which sales and consumption

are increasing, which are best at satisfying consumer

need states, where brand is the most valuable, which

premium descriptors are most impactful for each

beverage, and more

comparisons across beverages

o follow the growth of beverages, flavors, and other

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o see how consumer beverage affinity varies by

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o discover what types of products are purchased by

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operator perspectives

datassential.com

888-556-3687

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9th Floor

Chicago, IL 60603

Alaska · 2018. 12. 5. · make their way onto menus and retail shelves, like birch water, chaga...

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