At the Iditarod Start

Food in Alaska is just plain fun!  The Last Frontier state has one of the most ethnically diverse area codes in the country.  English, Irish, Scottish, German, French, Norwegian, Swedish, Dutch, Polish, Filipino, Hawaiian, Samoan, Tongan, African Americans, Laotians, Japanese, Vietnamese, Indian, Chinese, Native American, Italian, Mexican and Russian are among the many groups of settlers.  Alaska Natives with their several family identifications make up even more diversity.

And, as the spring 2018 issue of “Bake From Scratch” magazine points out, each cultural group brought its own type of food which has since fused into uniquely Alaskan fare. I sampled lots the few days I was in Alaska this winter.  Some from different cultures and some from the subsistence foraging that is part of being Alaskan.

Art on a wall

My daughter and son-in-law hosted me for a fun Fur Rondy-Iditarod time in March. At a charming downtown restaurant, we enjoyed the wall art being prepped for “First Friday” when art galleries and restaurants feature new art, stay open for music and sometimes introduce new dishes.  Tomato bisque and roll and grilled cheese sandwiches hit the spot on a cold and grey late winter day.

After walking off the lunch we hit Wild Scoops for their truly Alaskan sourced ice cream of “wildly” exciting flavors. From the micro-creameries to the harvested berries they boast ingredients from Alaska in generous Wild Scoops portions. We then wandered through the Alaska Museum to walk off those calories.

On the morning of the Iditarod, the first order of business for Brian and me was the stop at the Fire Island Rustic Bake Shop. This truly family affair of making traditional and specialty breads, muffins and scones using organic ingredients was a delight to see and smell. Lines out the door gave a clue to the popularity and was worth the wait to select a roll and coffee for the walk up to the Ceremonial Start.  We saved a muffin for Nancy who was working at Campbell Creek Science Center where the Ceremonial Start ends at the Campbell Airstrip.

While not particularly “ethnic” the hotdogs for sale by vendors at the downtown Ceremonial Start of the Iditarod had long lines waiting with numerous sauces and spreads to tempt the taste buds.

A trip to New Sagaya market was an eye-opener.  So many choices from so many countries and cultures within each country.  We snacked on interesting appetizers while we sipped great coffee. Poke – Hawaiian for slice or section – can be both a fish salad and an appetizer. We ate aku a raw oily tuna.  Well, it was OK to try – once. Mochi is a round rice ball.  Kind of soft and squishy.  It had a subtle sweetness. Mike Barnes, Chief Operating Officer, accurately boasts, “NEW SAGAYA DOES WHAT NOBODY ELSE WANTS TO DO…WE GO THE EXTRA MILE.” Indeed, they seem to!  Friendly, knowledgeable and the store is well-stocked with about any diverse food customers could want.

Waiting for the movie to start.

The Bear Tooth Theatre Pub is a “have to visit” place to eat and sample craft beers while watching first run, indie and foreign films. Broken Tooth Beer served there is just one of the best! And the pizzas are loaded with great locally sourced toppings on a crispy yet substantial crust.  And, the popcorn…of course!  Have to take it in. The background is that a few “fresh-faced college friends” concocted the idea of The Theatre Pub in the late 1990s. They gave up lucrative careers in computers and law when craft beers were coming of age and have been going strong since.

Not only did we eat out, but also, Nancy and Brian prepared wonderful meals at home.  Most Alaskans forage and they are onto this one.  They’ve had great adventures halibut fishing, picking berries and making jams and chutneys. Brian has plans for fall hunting and fishing expeditions.  Meanwhile, they served elk and moose from previous trips, halibut tacos, Dutch Babies with their jams, and salmon from a neighbor.  One friendly fact about Alaskans I learned is that if someone offers to help or offers food, say, “Yes. Thank you.” Alaskans mean it when they offer.

Alaskans I met are genuinely friendly and use organic and local products as much as possible.  Always, the dishes are infused with a truly Alaskan personality – We are Glad you are Here!