RECIPE INDEX

Featured Recipe

Grilled Vegetable & Purple Potato Gratin with Wilted Kale

Recipe courtesy of Chef Shane Moore

He draws foodies from across the state by serving up fresh, authentic dishes with an unmistakable contemporary flair. Still, 33-year-old Chef Shane Moore of Spenard Roadhouse has no problem admitting that there are some very basic secrets to his culinary concoctions: keep it simple, fresh and fun. “My favorite ingredients are things I can catch, pick or grow as fresh as possible, and local ingredients,” he explains.

Read more about Chef Shane >>

Appetizers, Soups & Salads

Cream of Butternut Squash Soup with Roasted Apples & Prosciutto
Recipe courtesy of Chef Al Levinsohn of City Diner & The Kincaid Grill

Gorgonzola Fondo
Recipe courtesy of Chef Al Levinsohn of City Diner & The Kincaid Grill

Chef Al's Gumbo
Recipe courtesy of Chef Al Levinsohn of City Diner & The Kincaid Grill

Oyster's Casino
Recipe courtesy of Chef Al Levinsohn of City Diner & The Kincaid Grill

Warmed Brie, Grilled Oyster Mushroom, and Arugula Salad
Recipe courtesy of Chef Luke Doherty of Sack's Cafe & Restaurant

Seared Ahi
Recipe courtesy of Chef Guy Conley of Ginger

Main Course

Cilantro Infused Five Spice Chicken
Recipe courtesy of Chef Mike Dodge of Hott Stixx

Coconut-Crusted Rockfish with a Green Curry Lemongrass Sauce
Recipe courtesy of Chef Brett Knipmeyer of Kinley’s Restaurant & Bar

Gnocchi with Gorgonzola Sauce
Recipe courtesy of Chef Giorgio Chrimat of Villa Nova Restaurant

Hazelnut Chicken
Recipe courtesy of Chef Bruce Corson of the Alpine Garden Grille

Jens’ Scallops in Saffron and Pernod Cream Sauce with Caviar
Recipe courtesy of Chef Jens Hansen of Jens' Restaurant

Filet Mignon with Green Peppercorn Sauce
Recipe courtesy of Chef Alex Pereze of Haute Quarter Grill and Table 6

French Pepper Steak
Recipe courtesy of Chef Justin Persons of The Double Musky Inn

Grilled Steak Bruschetta
Recipe courtesy of Chef Lawrence Roberts of Club Paris

Scallops Crostini
Recipe courtesy of Chef Maggie Burns of Land's End Resort

Southside Bistro Veal Medallions with Brie and Swedish Lingonberries
Recipe courtesy of Chef Travis Haugen of Southside Bistro

Maple Glazed Salmon with Roasted Beet Salad
Recipe courtesy of Chef Liz Madsen of Crow's Nest

Side Dishes

Gooseberry Stuffing
Recipe courtesy of Sweet Basil Cafe

Grilled Vegetable & Purple Potato Gratin with Wilted Kale
Recipe courtesy of Shane Moore of Spenard Roadhouse

Spaghetti Squash with Birch Syrup Bourbon Butter & Candied Pecans
Recipe courtesy of Spenard Roadhouse

Fresh Mushroom Bake
Recipe courtesy of Majestic Valley Wilderness Lodge

Pomegranate Green Beans
Recipe courtesy of Sweet Basil Cafe

Jalapeno & Smoked Bacon Corn Bread
Recipe courtesy of Sizzlin' Cafe

Roasted Butternut Nest
Recipe courtesy of Promenade Café, Anchorage Marriott Downtown

Alaska Ocean Seafood Chowder
Recipe courtesy of Juno Restaurant

Desserts

Apple Pear & Cranberry Crisp
Recipe courtesy of Spenard Roadhouse, Anchorage

Beggar's Purse
Recipe courtesy of Firetap Alehouse, Anchorage

Banana Wontons
Recipe courtesy of Lavelle's Bistro, Fairbanks

Caramel Pumpkin Flan
Recipe courtesy of Sack's Cafe, Anchorage

Chocolate & Bacon Truffles
Recipe courtesy of Two Sisters Bakery, Homer

Flourless Chocolate Cake
Recipe courtesy of Chef Al Levinsohn of City Diner & The Kincaid Grill

Glacier Brewhouse Apple Bread Pudding with Yukon Jack Sauce
Recipe courtesy of Glacier Brewhouse, Anchorage

Orso Stout Carrot Cake
Recipe courtesy of Executive Chef, Rob Kinneen, and Pastry Chef, Jeff LaKomski, Orso

Pistachio Thumbjams with Raspberry Filling
Recipe courtesy of Two Sisters Bakery, Homer

Pumpkin and milk chocolate mousse cake with caramel syrup
Recipe courtesy of Pastry Chef Amber Reichert, Alyeska Resort, Seven Glaciers

Warm Coconut Tapioca with Strawberry Lime Sauce
Recipe courtesy of Sugarspoon, Anchorage