Archive for March, 2011

The best deal in Anchorage dining is the $39 3-course dinner at Simon & Seafort’s. This isn’t an ‘early-bird’ or tasting menu. Portions are full size and include some of Simon’s most popular dishes.
Start with their red king crab and artichoke dip, move on to rock salt roasted prime rib, finish with vanilla burnt cream — or enjoy your own combination from the selection of restaurant favorites. Simon’s special deal is available through March 31, so don’t miss out. Make your reservations today and take advantage of 4 star dining at 2 star prices.

Simon & Seafort's Restaurant March Trio Menu

Simon & Seafort’s March Trio (AKA “March Madness”) Menu: 

First Course

Oven Roasted Red King Crab and Artichoke Dip
Flash-Seared Teriyaki Tenderloins  (more…)


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Last month I read a moving essay by Monica Bhide, published in Bon Appetit magazine, “Save Your Recipes, Before It’s Too Late.” In essence, it was the personal tale of how a poignant cookbook and a trip around the world taught a burned-out food writer the true meaning of cooking, eating, and family.

Burned out? In search of meaning? Yes, I can relate to those feelings.

The book providing inspiration to Ms. Bhide was “In Memory’s Kitchen,” a compilation of recipes written by women at the Terezín concentration camp in Czechoslovakia during the Third Reich. A very powerful book.

An excerpt: “These women were eating potato peels and scraps salvaged from garbage piles, but recording from memory recipes for chocolate tortes, roast goose, plum strudel, Bavarian bread … They scribbled their cooking instructions on the backs of propaganda papers passed out at the camp. Writing down their recipes gave these prisoners hope that perhaps someday life would return to normal, if not for them, then for their children or grandchildren …”

I am not a concentration camp survivor. Sure, I’ve weathered difficulties during my years. The life-changing stresses of (more…)

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One of my favorite local appetizers is Sashimi Hali’imaile, a dish that explodes with flavors that are as vivid and crisp as the pleasing colors that meet the eye.

A bed of crisp greens and julienne vegetables provides the foundation for Napoleon-like layers of smoked salmon, crispy wontons and ahi, all topped with a dollop of caviar. Sesame seeds and capers dot the dish.

This appetizer may draw its inspiration from Hawaii, but it is the creation of the Danish-born Alaskan chef, Jens Hansen, owner of Jens’ Restaurant in Anchorage. A colorful, bright plate that bursts with flavor is just the ticket when winter lasts for 7 often dreary months. Locals who are unable to escape to Hawaii can instead sidle up to the bar in the bustling little bodega at Jens’, sip a glass of wine from the extensive list, and imagine a tropical paradise while savoring a bit of fresh sashimi.

Insider Tip: Timing is important. You don’t want to be in the middle of your meal and miss the tradition. Each night at precisely 10 PM the music switches to Eric Clapton’s “Layla” — and dancing is encouraged.

Sashimi Hali'imaile from Jens' Restaurant

Jens’ Restaurant
701 West 36th Avenue
Anchorage, Alaska 99503
(907) 561-5367
Jens’ Restaurant Website

Jens' on Urbanspoon

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