A Thought For Food http://www.athoughtforfood.net where ideas are brought to simmer Mon, 15 Sep 2014 00:10:32 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Marinated Mushrooms http://www.athoughtforfood.net/marinated-mushrooms/ http://www.athoughtforfood.net/marinated-mushrooms/#comments Wed, 10 Sep 2014 18:13:31 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=15281 Down to the last few days in my twenties. Eric has been joking for the past month that I need to order my coffin. My gay death is quickly approaching, he tells me, at which point I remind him that, no matter how old I get, I’ll always be his younger man. Ever since he [...]

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Marinated MushroomsMarinated MushroomsMarinated Mushrooms

Down to the last few days in my twenties. Eric has been joking for the past month that I need to order my coffin. My gay death is quickly approaching, he tells me, at which point I remind him that, no matter how old I get, I’ll always be his younger man. Ever since he turned thirty, I’ve tried to envision what we’d do to celebrate my introduction to the next decade of my life. For his birthday, we ate at The French Laundry. I had it in my head that we should do something equally extravagant for mine. Maybe a trip to New York to eat at Eleven Madison or Le Bernadin. One of our bucket list restaurants. Then we moved into our house and everything changed. I had dreams of hosting friends and family, gathering in our backyard, eating food fresh off the grill. There’d be copious amounts of cheese and wine. And laughter.

That’s all I really want and that’s exactly what we have planned for this coming weekend. As always, Eric and I have made plans to do a more intimate dinner on my actual birthday on Monday (I also have a much needed massage scheduled for that morning). Overall, I think we have some nice activities in the works.

Everyone’s been asking me if I’ll be cooking for the party. We had talked briefly about having it catered, but that just didn’t feel right. I get so much joy out of feeding people that it would be odd for me to present someone else’s food. One of the dishes I’ve prepared are these marinated mushrooms. It’s a very easy appetizer to create and one that can be multiplied for larger groups. I expect that they’ll go well with the rest of our spread: cheeses, olives, roasted tomatoes, grilled fish and smoked brisket.

In other news, I am thrilled to share that I have a few of my photos being displayed at the Boston Center for Adult Education. Ok… maybe a few is an understatement, since it’s actually 50. I was so honored when I was asked to create a show for the gallery space. It’s titled The Mood of Food and it’ll be up for the next month. On September 19th, the BCAE is hosting a reception that’s open to the public. They’ve put together quite the event… with wine, beer, a cocktail (they’re serving up my blackberry shrub) and some tasty bites. If you live in Boston, I’d love to see you there! (Click here for more details)

Marinated MushroomsMarinated MushroomsMarinated Mushrooms

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Silent Sunday: Sprigs (Acton, MA) http://www.athoughtforfood.net/silent-sunday-sprigs/ http://www.athoughtforfood.net/silent-sunday-sprigs/#comments Sun, 07 Sep 2014 04:01:20 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=15322 As a teenager, I remember going with my parents to a small restaurant in a nearby town. There were ten tables and it was run by a husband and wife. The food was always prepared well and prices were reasonable. We went back to that restaurant frequently and very quickly the owners learned our names. [...]

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Silent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For FoodSilent Sunday: Sprigs (Acton, MA) - A Thought For Food

As a teenager, I remember going with my parents to a small restaurant in a nearby town. There were ten tables and it was run by a husband and wife. The food was always prepared well and prices were reasonable. We went back to that restaurant frequently and very quickly the owners learned our names. On our visits they’d chat with us as we dined. When we didn’t know what to order, they were thrilled to make recommendations. This kind of restaurant, a place that feels like your home away from home, is a rarity in big cities (of course, there are a few exceptions).  When I stepped inside of Sprigs, a restaurant I recently included in a roundup of establishments outside of Boston/Cambridge where the chef’s are sourcing locally, I knew I’d found a place just like this.

The owners, Gregory and Martha Ludlum, are not only sourcing locally, they’re growing a large portion of their ingredients in a garden on the property. Each dish was crafted with love and care for the products that Gregory uses. There’s a ton of heart and soul in his cooking. I don’t often finish dishes when I taste them at photo shoots. But see that pasta up there? Well, I devoured that plate. As much as I tried to stop myself from having another bite, I just couldn’t. And I think I’m a happier man because of it.

Read more about Sprigs in my article for the latest issue of Edible Boston.

Sprigs
5 Strawberry Hill Road
Acton, MA 01720
978-263-3325
sprigsrestaurant.com

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Whole Wheat Pizza with Beets, Arugula and Pecorino + A “Seriously Delish” Cookbook Giveaway http://www.athoughtforfood.net/whole-wheat-pizza-beets-arugula-pecorino/ http://www.athoughtforfood.net/whole-wheat-pizza-beets-arugula-pecorino/#comments Wed, 03 Sep 2014 04:01:52 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=15220 I try to mix things up when it comes to what we eat. If we have fish one night, I’ll prepare something vegetarian the next. If one meal is heavy, I’ll be sure to create a lighter dish the following evening.  From time to time, I’ll throw a pizza into the mix. We don’t take [...]

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Whole Wheat Pizza with Beets, Arugula and PecorinoWhole Wheat Pizza with Beets, Arugula and PecorinoWhole Wheat Pizza with Beets, Arugula and PecorinoWhole Wheat Pizza with Beets, Arugula and Pecorino

I try to mix things up when it comes to what we eat. If we have fish one night, I’ll prepare something vegetarian the next. If one meal is heavy, I’ll be sure to create a lighter dish the following evening.  From time to time, I’ll throw a pizza into the mix. We don’t take in pizza very often because I’m picky when it comes to my slice. I haven’t found a pie that compares to what I grew up with in my New Jersey hometown.  The oven or grilled variety has grown on me, though, and that’s what I’ll usually do if I make it for dinner. We’ll roll out some dough and give it whatever spin we’re feeling. Clams and pesto or maybe a garlic scape and zucchini pie.  I like to top my pizzas with seasonal ingredients, ideally those that are homegrown or from the co-op we’re members of.

The inspiration for this beet pizza came to me as I flipped through the newly released cookbook, Seriously Delish, by blogger Jessica Merchant of How Sweet It Is. I’ve always admired how Jessica will balance out a decadent recipe (usually it involves a gooey, chocolatey (sometimes boozy) dessert or something bacon-wrapped) with a simple salad. That’s how I like to eat. As long as it’s using fresh ingredients, I’m on board.

It didn’t take long for me to develop this recipe. I came across her beet salad creation and thought, “Hey, that’d make for a great pizza topping! Something unique. Kind of healthy, totally delish.”

Whole Wheat Pizza with Beets, Arugula, and Pecorino

The publishers of Seriously Delish have generously offered to giveaway a copy to one lucky A Thought For Food reader. Of course, I suggest ordering a copy anyway (you can always give one to a friend or family member), so be sure to head over to pick up a copy.

Here’s how to enter the giveaway:

Leave a comment on this post… it can be anything, but I’d love to hear what your favorite pizza topping is.

Additional entry: Tweet the following and then come back and leave a comment telling us you’ve done so -

Check out this Beet and Arugula Pizza + a giveaway of Seriously Delish by @howsweetblog over at @myfoodthoughts - http://tinyurl.com/mfrl9cx

Rules: This giveaway will end on Friday, September 12, 2014 at 12:00 PM EST.  I’ll pick 1 winner via random.org and that person will be contacted via e-mail.  Limit to two entries per person (one comment, one tweet) and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Whole Wheat Pizza with Beets, Arugula and Pecorino

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What I Drink: Blackberry Gin and Tonics http://www.athoughtforfood.net/blackberry-gin-tonic/ http://www.athoughtforfood.net/blackberry-gin-tonic/#comments Thu, 28 Aug 2014 12:30:19 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=14646 It’s around 6 o’clock when we begin to get things in order for dinner. As Eric lights the charcoal for the grill, I head into the kitchen to mix drinks. From time to time, we’ll pop open a bottle of wine, but more often than not, it’s gin and tonics.  I take pride in my [...]

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Blackberry Gin and TonicBlackberry Gin and TonicBlackberry Gin and Tonic

It’s around 6 o’clock when we begin to get things in order for dinner. As Eric lights the charcoal for the grill, I head into the kitchen to mix drinks. From time to time, we’ll pop open a bottle of wine, but more often than not, it’s gin and tonics.  I take pride in my g+t-making skills, which were picked up by watching Eric during our first years together. I realized early on in our relationship that if I was going to last in this family, I’d have to learn to prepare one properly.  I grab a lime, cut it in half, squeeze the juice into each glass, making sure to get as much of the pulp in that I can. The used wedges are reserved for the end (Eric likes to eat the rind… it’s something I’ve come to accept).  The next step: add the gin. Sometimes it’s measured out in a jigger, but to speed up the process I’ll often just eyeball it. A few handfuls of ice cubes and then topped off with tonic and we’re good to go!

Earlier this summer, I was chatting with Vijay (of Nosh On It) and Brandon (of Kitchen Konfidence) and we came up with the idea to do a series on our favorite cocktails.  We’re calling it “What I Drink,” where, from time to time, we’ll post our favorite drink recipes. Sometimes these will be classics, but we may also give them a little twist. Be sure to check out Vijay’s 1794 and Brandon’s Old Fashioned posts.

Seeing that gin and tonics are what we drink during the summer, I immediately knew that’s what I’d be making. As I explained above, the recipe for a g+t isn’t all that complicated, so I’ve spruced things up here by making a blackberry shrub that replaces the lime juice in the drink

But before you scroll down for the recipe, here’s a little Q+A to give you all a bit more info about why I love gin and tonics and what the heck a shrub is. Hope you enjoy! Cheers.

Blackberry Gin and Tonic

What flavor profile best fits your cocktail? Sweet, fresh, bitter or savory?
What’s great about shrubs is that they’re a combination of sweet (from the sugar and fruit) and tangy (from the vinegar), making for a balanced cocktail.
Why is this drink your favorite?
Well, the gin and tonic is certainly my favorite summer drink and I pretty much only consume it from June through August. It’s a simple drink to prepare and it’s very refreshing.
Do you enjoy variations, or do you just stick to the original recipe?
Often I stick to the original recipe (gin, lime juice, tonic), though, in this case, I played around a bit. I’ve also been known to add a splash of Aperol or bitters to my gin and tonic.
When making cocktails, what’s the best advice you’ve ever received (or read)?
I’m not sure there’s one piece of advice that sticks out. It’s more like a combination of tips and tricks I’ve picked up from watching bartenders. I’ve learned to taste my drink as I add ingredients to see if it needs more sweetness or citrus or something to smooth it out. One bartender told me that you should add the alcohol at the end… or at least the most expensive liquor… because that way if you screw up the drink, you don’t lose the pricier ingredient. Sometimes I’ll follow that rule, but it doesn’t always make sense.
What’s the worst alcoholic beverage you’ve tasted?  Please describe the experience.
When we go out, we tend to hit up places that we know will mix up a well-crafted cocktail. However, there have been a few times when we try out a new place and we’re terribly disappointed by the results. I don’t expect much from a dive bar, but nicer establishments should be able to produce a balanced drink. There have been a couple of occasions when we’re served a drink that’s flat for some reason… it’s missing some acidity or sweetness or, in the worst of circumstances, any discernible booze.

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Honey Glazed Grilled Salmon + Carrot Slaw with Miso-Ginger Dressing http://www.athoughtforfood.net/honey-grilled-salmon-carrot-slaw-ginger-dressing/ http://www.athoughtforfood.net/honey-grilled-salmon-carrot-slaw-ginger-dressing/#comments Wed, 13 Aug 2014 04:01:12 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=14325 Growing up, my father, like most dads, was the grill master.  He will still find any excuse to cook outside… nothing will deter him. A little rain? Put on a jacket and get an umbrella! Eric’s the same way and has been known to uncover the grill in the middle of winter. I certainly have [...]

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Honey Glazed Grilled Salmon and Carrot Slaw with Miso-Ginger Dressing Honey Glazed Grilled Salmon and Carrot Slaw with Miso-Ginger DressingHoney Glazed Grilled Salmon and Carrot Slaw with Miso-Ginger DressingHoney Glazed Grilled Salmon and Carrot Slaw with Miso-Ginger Dressing

Growing up, my father, like most dads, was the grill master.  He will still find any excuse to cook outside… nothing will deter him. A little rain? Put on a jacket and get an umbrella! Eric’s the same way and has been known to uncover the grill in the middle of winter. I certainly have an appreciation for the art of grilling and realize how exhilarating it is to cook over an open flame. But I let these guys enjoy their moment. They know what they’re doing and they seem to take great pride in their talents, so why take that away from them? I’ll stand back and let them do their thing.  Of course, my mother and I are the ones who season the food before it hits the grate… but I’ll let that little detail slide.

I learned something recently that blew my mind, and yet it makes perfect sense. If one uses a marinade to baste meat or fish, then that liquid must first be cooked before it can be applied. I will often marinate whatever we’re cooking, but seeing that I’m rarely in charge of grilling, I didn’t pay attention to the process after the fish left the kitchen. It wasn’t until I started to develop this recipe that I found out that marinade that’s been used on raw fish or meat shouldn’t be used to baste the protein, unless it’s been heated prior to this point.

Now that we’re half way through the work week, I suggest you get your weekend grill plans in order. We’ll be using it quite a bit over ourselves, including next week when we spend a little time on the Cape.

Honey Glazed Grilled Salmon and Carrot Slaw with Miso-Ginger Dressing

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Shrimp + Sweet Corn Ceviche http://www.athoughtforfood.net/shrimp-sweet-corn-ceviche/ http://www.athoughtforfood.net/shrimp-sweet-corn-ceviche/#comments Wed, 06 Aug 2014 04:01:44 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=14994 Sunday night, Eric and I stumbled across a party in our neighborhood.  Well, the truth is that the reason we ended up there was because we were complaining about the music. We had been trying to relax and had pulled out some lounge chairs in our backyard. The weather was perfect; warm, but not humid. The [...]

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Shrimp + Sweet Corn Ceviche

Shrimp + Sweet Corn CevicheShrimp + Sweet Corn CevicheShrimp + Sweet Corn CevicheShrimp + Sweet Corn CevicheShrimp + Sweet Corn CevicheShrimp + Sweet Corn Ceviche

Sunday night, Eric and I stumbled across a party in our neighborhood.  Well, the truth is that the reason we ended up there was because we were complaining about the music. We had been trying to relax and had pulled out some lounge chairs in our backyard. The weather was perfect; warm, but not humid. The dog was sleeping next to us, exhausted after a jam-packed weekend.

“I’m going to take Maki for a walk and see where that’s coming from.”

“Really?”

“Yeah, I just want to see and maybe tell them to turn it down a bit.”

I laughed, knowing how ridiculous it was that the youngest homeowners on the street (and quite possibly in the three blocks surrounding us), the ones who were supposed it be hip and cool, were actually two crotchety guys who moan about the kids blasting their music too loudly.

Ten minutes later, Eric returned. It turned out the music was actually a live band (a band, I should add, that specializes in covering the songs of Jimmy Buffet, though they make it clear in their marketing materials that they do other genres) and that the woman whose party it was was very nice and had them turn down the volume. Oh, and if we wanted we were welcome to come over and join them.  Not being ones to turn down an invitation to a party, we headed off.

“This is so random.” I said as we approached their driveway. We knew no one and the only interaction we’d had with them was Eric’s brief confrontation.

The next thing we knew, three hours had gone by. A couple glasses of wine consumed. New friends made. We got to hear lots of gossip (and who isn’t a sucker for that) and felt even more connected to the neighborhood that we just moved into four months ago.

Of course, none of this has to do with ceviche. I’m not even going to try to bridge these two. All I can tell you is that it wasn’t as scary as I thought it’d be to make. In fact, it was really simple and so refreshing on these brutal summer days we’ve been having. There may have been some margaritas consumed as well… or gin and tonics. Definitely one of those.

Shrimp + Sweet Corn Ceviche



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Copper River Salmon (Cordova, Alaska) http://www.athoughtforfood.net/copper-river-salmon-alaska-photography/ http://www.athoughtforfood.net/copper-river-salmon-alaska-photography/#comments Wed, 30 Jul 2014 04:01:46 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=14844 I hemmed and hawed: do I write something or should I let the images speak for themselves? As a photographer, you hope that your pictures are strong enough to tell the whole story. When shooting a restaurant, it’s possible to do this. A five day trip to Alaska, however, is more challenging. While I want [...]

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CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)

I hemmed and hawed: do I write something or should I let the images speak for themselves? As a photographer, you hope that your pictures are strong enough to tell the whole story. When shooting a restaurant, it’s possible to do this. A five day trip to Alaska, however, is more challenging. While I want to give these images some context, to provide a play by play of the week’s events would result in an epic entry.  So, I’ll try to keep things concise.

Cordova is located 160 miles southeast of Anchorage. It is only accessible by plane or boat, which, surprisingly, doesn’t seem to effect tourism as much as one would expect. The population, I was told, is approximately 6,000. That number, however, decreases significantly, to 2,500, during the winter months.  Salmon fishing is their main industry, with an estimated 480 drift gillnet permits participating this summer. In addition, there are local and state organizations developed to assist the fisheries and preserve the area’s natural resources, such as the Copper River Watershed Project, which “works to foster the health of the Copper River watershed’s salmon-based communities, economies and cultures.” In addition, there’s the Department of Fishing and Gaming, which “manages approximately 750 active fisheries” and “foster[s] the highest standards of scientific integrity and promote innovative sustainable fish and wildlife management programs to optimize public uses and economic benefits.” You will also see some images of a fish and game sonar station, located near Child’s Glacier and the Million Dollar Bridge (also featured in the post), where, over the course of the season, three researchers each work eight hour shifts to track the salmon and other wildlife that pass through the river.

There are five different species of wild Alaskan salmon: King (aka Chinook), which is red in color and high in omega-3s, Sockeye, pictured below at the salmon filleting demo, Coho (aka Silver), which are a bright orange-red color, and Chum and Pink, both of which are less oily and not as flavorful (making them the least profitable).

Walking down the streets of Cordova, you’ll see folks waving at each other.  Towards the end of my time there, this happened on quite a few occasions. I’d be in town and would see someone I’d met the day before. Big hellos and hugs. Friendly. Welcoming. I’d never thought that Cordova, being as remote as it is, would be a place I’d feel connected to. But that’s exactly how I felt: like a part of a community. And it’s one that I hope to return to in the future.

NELSON BAY - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)NELSON BAY - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)MILLION DOLLAR BRIDGE - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)CHILD'S GLACIER - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)CHILD'S GLACIER - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)FISH AND GAME SONAR STATION - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD) FISH AND GAME SONAR STATION - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)FISH AND GAME SONAR STATION - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD) THE DOCKS - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)THE DOCKS - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)BRITT PEDICORD (FISHERMAN FOR 20 YEARS) - BOAT NAME: "LITTLETON" - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)SEINER FISHING BOATS - THE DOCKS - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)TRACEY NUZZI (FISHERMAN) BOAT NAME: "BLACKBIRD" - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)THEA THOMAS, FISHERMAN, BOAT NAME: MYRMIDON - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)THEA THOMAS, FISHERMAN, BOAT NAME: MYRMIDON - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)SALMON - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)SALMON - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)FILLETING DEMO (DID THE WHOLE FISH IN 14 SECONDS) - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)FILLETING DEMO (DID THE WHOLE FISH IN 14 SECONDS) - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)SALMON - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)A MEAL PREPARED BY THE WIFE OF A FISHERMAN - CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)CORDOVA, ALASKA (PHOTOGRAPHS BY BRIAN SAMUELS - A THOUGHT FOR FOOD)

Disclosure: While Copper River Salmon Marketing covered travel expenses, I was not monetarily compensated for my time or for the creation of this blog post. All opinions are my own.

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Marinated Feta + Garlic Scape Pesto http://www.athoughtforfood.net/marinated-feta-garlic-scape-pesto/ http://www.athoughtforfood.net/marinated-feta-garlic-scape-pesto/#comments Wed, 23 Jul 2014 04:01:47 +0000 Brian @ A Thought For Food http://www.athoughtforfood.net/?p=14889 Some trips are just trips. You go, you sightsee and you eat at a few local joints. Then there are the ones that leave a lasting mark. I knew early on that my time in Alaska would be special. It was on our second night in Cordova that we had the pleasure of being fed [...]

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Marinated Feta + Garlic Scape Pesto

Some trips are just trips. You go, you sightsee and you eat at a few local joints. Then there are the ones that leave a lasting mark. I knew early on that my time in Alaska would be special. It was on our second night in Cordova that we had the pleasure of being fed a home-cooked meal by the wife of a local fisherman (a meal, I must add, that included the best chowder I’ve ever consumed). While our host wined and dined us, we had a chance to talk to a roomful of locals, all of whom were both curious about who we were and who were also eager to answer any of our questions (and we had lots of them).  It was as if we were being welcomed into a friend’s house and, by the end of our time in Cordova, I did feel like I had made friends. A rare occurrence on any trip, let alone one organized by a marketing company. You’ll get a lot more information (and photos) in a post I hope to share next week. But, for now, I’m just trying to digest the experience.

Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

Marinated Feta + Garlic Scape Pesto

 

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