Our friends Rachael and Ben at Alaska Stems are bringing in the first blooms from their tulips, the cranes have arrived. So have the birders...the surest sign of spring is not just the snowy white swans frolicking on the shores of the almost thawed Beluga Lake, it is the out of town visitors sporting big cameras!
It's also the time to use the last of the salmon from the freezer. Our cured salmon 3 ways is the perfect showcase of the different ways you can use fish you might not want to eat otherwise.
Gravlax with caraway sour cream and fresh dill, Smoked with nori and honey cayenne caviar and Pickled with ginger, cucumber and wasabi. This was the appetizer we served for this year's Ski Dinner, a benefit we do for the high school ski team.
We also have new paintings up by Barbara Wyatt. She has a new gallery online at bwyattworks.wordpress.com her work is so beautiful and inspiring!
It makes the dining room really feel like spring is here!
Another bright spot in this crazy season was a visit from the lovely Alie and Georgia from The Cooking Channel and their awesome film crew. With our regular bakery days in full swing it made for some intense moments with so many people in the kitchen, but they made it so fun!
The show will be airing in July...we'll keep you posted!
1 comment:
My husband and I are visiting Homer at the end of this month to celebrate his 70th birthday- we'll be sure to watch the Cooking Channel show before we leave, and can't wait to dine with you!
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