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Mission Sponsored Content Spreads Distribution nwtravelmag.com NORTHWEST JUNEAU, AK Smoked salmon with smoked salmon caviar and bull kelp marmalade Alaska Airlines has a quick two-hour TRAVEL flight direct from Seattle, making July/August ‘18 TIP Juneau an easy weekend getaway. TravelJuneau JuneauAll photos © Travel Fresh from the Sea, Shore #TravelJuneau & Forest in Juneau, Alaska @TravelJuneauAK cooking school is located on-site at Jorgenson House, a family-owned bed and breakfast. The Jorgenson House cooking classes pair perfectly with Alaska Commercial Fishing Adventures; guests who just completed the fishing adventure can unwind at Jorgenson House and learn to properly cook Special Booklet Insert their fresh catch. One of Juneau’s culinary celebrities, chef Beau Schooler is a James Beard semifinalist and the winner of the 2015 Great American Seafood Cookoff. Hungry visitors can check out Schooler’s talent at The Rookery Café (therookerycafe. com). Its ever-changing menu featuring locally sourced foods keeps diners coming back. Another way to taste the flavors of Juneau is in the hand- Chefs’ Recipes crafted ice cream at Coppa (coppa.biz). Locally foraged flavors include wild mushroom, spruce tip or birch syrup Ingredients butter pecan. They even make fresh-from-the-ocean, locally (proportions based on the number of oysters) Fresh Willapa Bay oysters, in the shell (6 to 12 per person) caught candied salmon ice cream. Coppa Café is located 1 to 4 sticks of salted butter downtown and has an ice-cream cart on the docks. In the 4 to 16 cloves of garlic, finely minced café, visitors enjoy a rotating exhibit of local art, and can even celebrates culinary trails and © Ricardo's Restaurant Juicing rhubarb for ice cream at Coppa Sourdough baguette or crusty bread OLYMPIA, WA (page 18) fix a flat at their free bike repair station. Lemon Bacon Shrimp The food scene isn’t the only star of the show in Directions hen it comes to Southeast Alaska, the first things that usually come to mind are W Rick Nelsen, owner of Ricardo’s Restaurant in Lacey, uses Juneau. The beverage scene shares the stage with players 1. Stop by an oyster farm located in South Bend, Bay Center, MISSION legendary fishing, abundant wildlife and majestic scenery. Travelersproduce to Juneau, from the Olympia Farmers Market for his signature Nahcotta or Oysterville on Willapa Bay (or a seafood market) like Alaskan Brewing Company (alaskanbeer.com), a few the state capital, discover they can also add amazing local fooddishes. to that Recentlylist. voted one of the top 10 steakhouses in “Locally foraged flavors include fledgling breweries and the newly opened Amalga Distillery © Long Beach Peninsula Visitors Bureau and purchase small to medium oysters raised off-ground and A great introduction to Juneau’s impressive food scene is withWashington Juneau State by Best Things Washington, Ricardo’s takes (amalgadistillery.com). wild mushroom, spruce tip or in their shell. Figure on six to a dozen oysters per person. Food Tours pride in serving dry age meats, fresh seafood and local organic (juneaufoodtours.com). This walking tour of downtown operates Brewing for more than three decades, Alaskan Brewing 2. Pre-make the garlic butter by mixing softened butter with year-round with various tours that focus on local establishments.eggs. The ricardosrestaurant.com real orthwest Food Traveler Company has built a solid reputation well beyond Alaska’s birch syrup butter pecan.” garlic. Use four cloves of garlic per stick of butter or to taste. N meat of Juneau Food Tours is tasting fare created by top chefsIngredients at seven borders. It’s the flavors of Alaska that characterize their beers, 3. Build a campfire on the beach and position the grate. tasting locations, plus hearing the stories behind each establishment6 colossal/U-15 with a wild shrimp starting with pure glacial water. Hand-harvested spruce tips (A propane or charcoal grill will also work.) Melt garlic little local lore thrown in. 1-2 pieces of thick cut apple-smoked bacon from nearby Gustavus gives Alaskan Winter Ale its characteristic For a taste of Juneau’s locally crafted spirits, visitors stop by butter as needed in a saucepan or metal bowl and keep it Alaska Commercial Fishing Adventures (akcfa.com) gives more4-6 heirloom grape tomatoes floral notes, and small-batch alder-smoked malt gives their the Amalga Distillery tasting room downtown. Amalga’s spirits warm. Using tongs, place oysters flat side up, rounded side adventuresome visitors who want a taste of the commercial fishing1/3 lb. life market a greens Smoked Porter its award-winning flavor. Brewery employees include “Juneauper” gin, a single malt whisky and a line of down to hold in the oyster liquor, on the grill over red-hot real-deal experience. This commercial fishing operation based 8out mint of Elfinleaves destinations in the Northwest. From growers and producers 2. In a stainless-steelplay a part bowl, in crafting mix together the beer the recipes. juice of In one all, 18 brews, including vodkas flavored with locally harvested botanicals, such as bull embers. Place the larger ones on the hottest coals. Grill, Cove offers multi-day tours where visitors get their hands dirty (and1 lemon wet). lemon, grapeseasonal tomatoes and (halved),limited-edition olive oil, brews, mint make leaves up and Alaskan Brewing kelpLONG infused BEACH with aPENINSULA, touch of salt water WASHINGTON (a game changer (page for 20) the without turning over, until the shells open. Watch carefully When this unique fishing adventure is over, everyone takes home¼ cupa healthy olive oil salt and pepperCompany’s to taste. repertoire. Visitors to Juneau can find Alaskan dirtyGarlicky martini), Roasted blueberries, Willapa rhubarb and Bay spruce Oysters tips. Visitors can as the shell will open for steam to escape and then close. share of fresh Alaskan fish. Salt and pepper inspires consumers through content 3. Add marketBrewing’s greens and beers gently on virtually toss together. any restaurant Place in and bowls bar menu in the evenat the fill theirBeach own bottles straight from tapped barrels. NOTE: If an oyster’s shell remains closed when others have At Jorgenson House Cooking School ( jorgensonhouse.com) , visitors to Juneau Directions and top withcity. bacon Beer andlovers shrimp. are also For heading added togarnish, Barnaby you Brewing can Company MichaelFor more Lalewicz, details chef about and visitingowner of Juneau The Depot and itsRestaurant amazing opened, don’t eat it. can take public or private cooking classes and even choose the subject. The 1. Cut bacon into ½-inch chunks and fry on medium heat for zest the lemonand Devil’sbefore Clubsqueezing Brewery, the bothjuice newlyout and opened. top the foodin Seaview scene, on go Washington’s to traveljuneau.com Long Beach. Chef’s Peninsula, recipe shares on page 24. 4. Using tongs, remove oysters from grill as soon as they pop to cutting-edge chefs, distillers, brewers and winemakers, a recipe for the famous Willapa Bay oysters al fresco. 5-7 minutes. Remove from pan and cook the shrimp at the salad with lemon zest. Serves six as a first course or two as open. Using a mitt and oyster knife, pry the rest of the way same temperature, 3 minutes per side and remove from pan. an entrée. depotrestaurantdining.com open. Spoon 1/2 teaspoon of garlic butter over each oyster, 4 NORTHWEST FOOD TRAVELER by Northwest Travel & Life Magazine JUNEAU, AK nwtravelmag.com Equipment tear off a piece of bread and enjoy a simply delicious meal. introduces the consumer Tongs, oyster knife, hot mitts, campfire grate and saucepan Those new to oysters might start with well-done small uncharted or metal bowl, spoon and forks. oysters and work up to larger, softer ones. Northwest Food Traveler ASHLAND, OR (page 6) Blood Orange Whiskey Sour Whiskey Sour fans will love this recipe shared by Amber Gonzales, lead bartender at Larks Restaurant in Ashland, Oregon. Ingredients 1 oz lime juice TILLAMOOK COAST, OR about the ever-evolving culinary scene in our bountiful corner © Larks Restaurant (page 14) Northwest Food Traveler 1 oz blood orange juice Crab Cocktail Vera Cruz ½ oz – simple syrup Flavor from local waters with south-of-the-border flair, 1.25 oz – whiskey (or bourbon) provided by Tom Flood of The Schooner Restaurant & garnish with blood orange slice Lounge on Netarts Bay, Tillamook Coast, Oregon. Ingredients for spun sugar ball Ingredients of the world. 2 1/2 cups sugar 1 freshly caught Netarts Bay Dungeness crab, cooked, 1/2 cup corn syrup © The Schooner Restaurant & Lounge cleaned and removed from shell 1/2 cup water Juice from one juicy lime or two not-so-juicy limes ½ seeded jalapeño, diced tiny Directions ½ small red onion, diced tiny 1. Making the spun sugar ball takes some time and patience. ½ bunch of cilantro, washed and chopped to both agriculturally rich tourism areas and the Pour the corn syrup, water and sugar in a pot and heat to to create a ball shape. The dried spun sugar ball should be the right size to fit neatly onto the rim of the cocktail glass. 1 large ripe avocado, pitted and cross hatched, remove 300 degrees F., keeping the sugar OFF of the sides of the pot from skin with spoon Make as many spun sugar balls as cocktails you are serving. with a wet pastry brush. Remove the pot from the heat and 1 medium tomato, seeded, diced tiny put it in an ice bath to cool to 275 degrees F. Dip a fork into 2. Pour all liquid ingredients into a cocktail shaker, shake and Directions the pot and, with a circular motion over a plate, drip the pour into a short glass of ice. Mix all ingredients gently to avoid mashing the avocado.
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