Where: South Anchorage Farmer’s Market, O’Malley Road and Old Seward Highway
When: Saturday, June 20, 2010
What: Four of Alaska’s best chefs met at a salmon cook-off sponsored by Trout Unlimited Alaska. Highlighting the unique flavor of wild Alaska salmon from Bristol Bay, the chefs brought attention to the threat salmon face from hard rock mining at the proposed Pebble gold and copper mine. To learn more about saving Bristol Bay salmon, go here. Clayton Jones, Executive Chef, Bear Tooth Grill, Anchorage, was the cook-off winner for his delicious Grilled Salmon with Porter, Honey, and Ancho Chili Glaze.
Camera: Canon EOS Rebel XTi
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Clayton Jones, Executive Chef and Cook-Off Winner
Bear Tooth Grill, 1230 W. 27th Avenue
Chef Jones concentrates on turning his glazed salmon.
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The Winning Recipe
Grilled Salmon with Porter-Honey Glaze, created by Clayton Jones of the Bear Tooth Grill. Chef Jones let fresh salmon’s flavor stand on its own without distracting garnishes or side dishes. He seasoned salmon sides with salt and pepper, and started grilling. When they were halfway cooked, he brushed them with a glaze of equal parts Mooses Tooth Porter, honey, and rehydrated, pureed ancho chilis. The glaze was simple, but absolutely delicious.
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Mary, Waiting for Her Salmon Twins
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Luke Doherty, Executive Chef
Sacks Cafe & Restaurant, 328 G Street
Chef Doherty waits patiently for salmon to finish cooking, having already plated his Grilled Corn and Smoked Tomato Salsa.
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Chef Doherty’s Spice-Rubbed Salmon with Grilled Corn-Smoked Tomato Salsa, Chimichurri Sauce & Avocado-Lime Mousse
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Ladies Savoring Bristol Bay Salmon
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Reuben Gerber, Chef de Cuisine
Jack Sprat, 165 Olympic Mountain Loop, Girdwood
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Chef Gerber Spooning Brown Butter Over Shaved Fennel
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Chef Gerber’s Grilled Salmon with Corn-Wild Mushroom Salad & Shaved Fennel with Brown Butter
The salad mushrooms were creminis, dried porcinis, and fresh chanterelles.
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Lloyd Lawie, Executive Chef
Bradley House, 11321 Old Seward Highway
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Lloyd Lawie Entertaining the Crowd
While Chef Lawie reheated Southwestern Corn and Black Bean Salsa, he entertained the crowd with a highly educational lecture about traditional insults used by the Irish army, in which he served as an officer.
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Chef Lawie Plating his Grilled Salmon with Southwestern Corn-Black Bean Salsa
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