nwtravelmag.com

NORTHWEST

Special Booklet Insert July/August ‘18

JUNEAU, AK Fresh from the Sea, Shore & Forest in Juneau,

MISSION Smoked salmon with smoked salmon caviar and bull kelp marmalade

TravelJuneau All photos © Travel Juneau

Northwest Food Traveler celebrates culinary trails and #TravelJuneau TRAVEL has a quick two-hour TIP flight direct from Seattle, making destinations in the Northwest. From growers and producers @TravelJuneauAK Juneau an easy weekend getaway.

cooking school is located on-site at Jorgenson House, a family-owned bed and breakfast. The Jorgenson House to cutting-edge chefs, distillers, brewers and winemakers, 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 their fresh catch. One of Juneau’s culinary celebrities, chef Beau Schooler is a James Beard semifinalist and the winner of the 2015 Northwest Food Traveler inspires consumers through content Chefs’ Recipes Great American Seafood Cookoff. Hungry visitors can check out Schooler’s talent at The Rookery Café W com). Its ever-changing menu featuring locally sourced hen it comes to Southeast Alaska, the first things that usually come to mind are foods keeps diners coming back. legendary fishing, abundant wildlife and majestic scenery. Travelers to Juneau, Another way to taste the flavors of Juneau(therookerycafe. is in the hand- the state capital, discover they can also add amazing local food to OLYMPIA,that list. WA crafted ice cream at Coppa about the ever-evolving culinary scene in our bountiful corner A great introduction to Juneau’s impressive food scene is with Juneau flavors include wild mushroom, spruce tip or birch syrup Lemon Bacon(page Shrimp 18) Food Tours Rick Nelsen, owner of Ricardo’s Restaurant in Lacey, uses butter pecan. They even make(coppa.biz) fresh-from-the-ocean, locally (juneaufoodtours.com) . Locally foraged year-round with various tours that focus on local establishments.produce The real from the Olympia Farmers Market for his signature caught candied salmon ice cream. Coppa Café is located meat of Juneau Food Tours is tasting fare created by top chefs at seven downtown and has an ice-cream cart on the docks. In the . This walking tour of downtowndishes. operates Recently voted one of the top 10 steakhouses in tasting locations, plus hearing the stories behind each establishmentWashington with a State by Best Things , Ricardo’s takes café, visitors enjoy a rotating exhibit of local art, and can even little local lore thrown in. pride in serving dry age meats, fresh seafood and local organic fix a flat at their free bike repair station. of the world. Northwest Food Traveler introduces the consumer Alaska Commercial Fishing Adventures eggs. ricardosrestaurant.com The food scene isn’t the only star of the show in adventuresome visitors who want a taste of the commercial fishing life a Juneau. The beverage scene shares the stage with players Ingredients real-deal experience. This commercial fishing operation based out of Elfin like Alaskan Brewing Company © Ricardo's Restaurant 6 colossal/U-15 wild shrimp Cove offers multi-day tours where visitors get(akcfa.com) their hands dirty (and wet). fledgling breweries and the newly opened Amalga Distillery Ingredients 1-2 pieces of thick cut apple-smoked bacon Juicing rhubarb for ice cream at Coppa When this unique fishing adventure is over, everyone takes gives home more a healthy (proportions based on the number of oysters) 4-6 heirloom grape tomatoes (amalgadistillery.com) (alaskanbeer.com) share of fresh Alaskan fish. Fresh Willapa Bay oysters, in the shell (6 to 12 per person) 1/3 lb. market greens Brewing for more than three decades, Alaskan Brewing to both agriculturally rich tourism areas and the uncharted . , a few 1 to 4 sticks of salted butter Company has built a solid reputation well beyond Alaska’s At Jorgenson House Cooking School 8 mint leaves can take public or private cooking classes and even choose the subject. The borders. It’s the flavors of Alaska that characterize their beers, “Locally foraged flavors include 4 to 16 cloves of garlic, finely minced 1 lemon starting with pure glacial water. Hand-harvested spruce tips Sourdough baguette or crusty bread ¼ cup olive oil ( jorgensonhouse.com) from nearby Gustavus gives Alaskan Winter Ale its characteristic wild mushroom, spruce tip or Directions 4 NORTHWEST FOOD TRAVELER by Northwest Travel & Life Magazine Salt and pepper 4 NORTHWEST FOOD TRAVELER by Northwest Travel & Life Magazine , visitors to Juneau floral notes, and small-batch alder-smoked malt gives their 1. Directions birch syrup butter pecan.” Stop by an oyster farm located in South Bend, Bay Center, industry of Agritourism: food-based travel. 2. In a stainless-steelSmoked bowl, Porter mix its award-winningtogether the juice flavor. of one Brewery employees Nahcotta or Oysterville on Willapa Bay (or a seafood market) 1. Cut bacon into ½-inch chunks and fry on medium heat for © Long Beach Peninsula Visitors Bureau lemon, grapeplay tomatoes a part in (halved), crafting theolive beer oil, recipes. mint leaves In all, and 18 brews, including and purchase small to medium oysters raised off-ground and 5-7 minutes. Remove from pan and cook the shrimp at the salt and pepperseasonal to taste. and limited-edition brews, make up Alaskan Brewing in their shell. Figure on six to a dozen oysters per person. same temperature, 3 minutes per side and remove from pan. Company’s repertoire. Visitors to Juneau can find Alaskan For a taste of Juneau’s locally crafted spirits, visitors stop by 3. Add market greens and gently toss together. Place in bowls 2. Pre-make the garlic butter by mixing softened butter with Brewing’s beers on virtually any restaurant and bar menu in the the Amalga Distillery tasting room downtown. Amalga’s spirits and top with bacon and shrimp. For added garnish, you can garlic. Use four cloves of garlic per stick of butter or to taste. city. Beer lovers are also heading to Barnaby Brewing Company include “Juneauper” gin, a single malt whisky and a line of zest the lemon before squeezing the juice out and top the 3. Build a campfire on the beach and position the grate. and Devil’s Club Brewery, both newly opened. vodkas flavored with locally harvested botanicals, such as bull salad with lemon zest. Serves six as a first course or two as ASHLAND, OR nwtravelmag.com kelpLONG infused BEACH with a PENINSULA, touch of salt water WASHINGTON (a game changer for the (A propane or charcoal grill will also work.) Melt garlic an entrée. dirtyGarlicky martini), Roasted blueberries, Willapa rhubarb and Bay spruce Oysters tips. Visitors can butter as needed in a saucepan or metal bowl and keep it Blood Orange (page Whiskey 6) Sour Whiskey Sour fans will love this recipe shared by Amber evenat the fill theirBeach own bottles straight from tapped barrels. warm. Using tongs, place oysters flat side up, rounded side Michael Lalewicz, chef and owner of The Depot Restaurant down to hold in the oyster liquor, on the grill over red-hot Gonzales, lead bartender at Larks Restaurant in Ashland, . For more details about visiting Juneau and its amazing (page 20) foodin Seaview scene, on go Washington’s to Long Beach Peninsula, shares embers. Place the larger ones on the hottest coals. Grill, Ingredients a recipe for the famous Willapa Bay oysters al fresco. without turning over, until the shells open. Watch carefully traveljuneau.com 1 oz lime juice depotrestaurantdining.com as the shell will open for steam to escape and then close. 1 oz blood orange juice . Chef’s recipe on page 24. NOTE: If an oyster’s shell remains closed when others have Equipment SPONSORED CONTENT SPREADS ½ oz – simple syrup opened, don’t eat it. Tongs, oyster knife, hot mitts, campfire grate and saucepan 1.25 oz – whiskey (or bourbon) 4. Using tongs, remove oysters from grill as soon as they pop or metal bowl, spoon and forks. JUNEAU, AK garnish with blood orange slice open. Using a mitt and oyster knife, pry the rest of the way Ingredients for spun sugar ball open. Spoon 1/2 teaspoon of garlic butter over each oyster, We offer fifteen custom sponsored-content positions that 2 1/2 cups sugar tear off a piece of bread and enjoy a simply delicious meal. 1/2 cup corn syrup Those new to oysters might start with well-done small 1/2 cup water oysters and work up to larger, softer ones. Directions © Larks Restaurant 1. Making the spun sugar ball takes some time and patience. Pour the corn syrup, water and sugar in a pot and heat to will give participants the opportunity to showcase their up 300 degrees F., keeping the sugar OFF of the sides of the pot with a wet pastry brush. Remove the pot from the heat and put it in an ice bath to cool to 275 degrees F. Dip a fork into TILLAMOOK COAST, OR the pot and, with a circular motion over a plate, drip the to create a ball shape. The dried spun sugar ball should be Crab Cocktail Vera Cruz sugar syrup onto the plate; as it dries, continue the process the right size to fit neatly onto the rim of the cocktail glass. Flavor from local waters with south-of-the-border (page 14) flair, & coming agritourism and culinary destination. In Northwest of dipping and spinning the syrup with the fork on the plate Make as many spun sugar balls as cocktails you are serving. provided by Tom Flood of The Schooner Restaurant & 2. Pour all liquid ingredients into a cocktail shaker, shake and Lounge on Netarts Bay, Tillamook Coast, Oregon. 28 NORTHWEST FOOD TRAVELER by Northwest Travel & Life Magazine pour into a short glass of ice. Ingredients 1 freshly caught Netarts Bay Dungeness crab, cooked, 3. Garnish with a blood orange slice in the glass. Top the glass © The Schooner Restaurant & Lounge cleaned and removed from shell with a spun sugar ball and serve. Makes 1 cocktail. Juice from one juicy lime or two not-so-juicy limes Food Traveler, advertisers will have a two-page spread with ½ seeded jalapeño, diced tiny ½ small red onion, diced tiny ½ bunch of cilantro, washed and chopped 1 large ripe avocado, pitted and cross hatched, remove nwtravelmag.com from skin with spoon 1 medium tomato, seeded, diced tiny Directions content and photos, dedicated to introducing our 300,000+ nwtravelmag.com Mix all ingredients gently to avoid mashing the avocado. Finish with Jacobsen flake salt from Netarts Bay. Makes four generous appetizer servings.

readers to their regional edible offerings. NORTHWEST FOOD TRAVELER by Northwest Travel & Life Magazine 29 Sponsored Content Spread DISTRIBUTION $6,800 Inserted in the July/August issue of NW Travel & Life magazine ONLY 15 SPONSORSHIPS AVAILABLE • Prominently displayed in 1,400 retail newsstands • Distributed at WA & OR visitor bureaus Circulation: 45,000 • Placed on the WA ferry lines Retail cost: $4.95 • Promoted to key NW wineries with their wine club members Available on newsstand July/August 2018 • Distributed to VIP attendees at regional food & wine events

Contact: Advertising Sales Manager Tim Park at [email protected] or (253) 432-4682

Advertising Account Manager Sandra King at [email protected] or (208) 661-7924 10/25/17