Explore and learn about all aspects of the local food scene. Together we can see what’s going on at restaurants, the markets and products as well as unique artisan items that make Alaska just a little different. Artwork by Lee Post, used with permission.
About me
Rob Kinneen
Rob Kinneen was born in Petersburg, AK and started his career in culinary classes at the King Career Center by day and bustin' suds at local restaurants by night. He attended the Culinary Institute of America, worked prestigious dining establishments in New Orleans and Durham/Chapel Hill, then returned to Alaska in 2001 as Seven Glaciers chef, Noble's Diner inspiration, and now at Orso.
LOCAL CONNECTIONS
Alaska grown
Find those cool blue and yellow T-shirts and hoodies here, as well as seasonal market information.
PRODUCTS I USE
Moosetard: gourmet Alaska mustards
Locally produced artisan product with bold Alaska- nspired flavors. I use in spreads, for sandwiches, vinaigrettes and to finish meat sauces.
Alaska Birch Syrup
Made from birch tree sap and available in four flavors. Medium is the best to cook with.I use it for a birch syrup-brown butter sauce over pastas and incorporate it with crème brulees. Currently I'm using birch syrup to glaze pork belly for a summer dish.
Alaska Native-made jams, jellies and syrups
For thousands of years Alaskan Natives handpicked plump, sweet, wild berries. Today local and tribal residents continue this tradition, bringing some of these wonderful berries to our modern kitchen.
Alaskan Brewing Co.
Home of eight beers including Alaskan Amber, ESB, IPA and winter and summer ales.
Ring of Fire Meadery
In Homer since 2004. Meads and honey ciders produced without sulfites and with local fruits and berries.
What's going on...
- 2/4/2009 9:12 am
ALASKAN RAISED ELK, FDA Approved, AT ORSO
- 1/23/2009 11:33 pm
An Alaskan Elk, FDA inspector and a vegetarian walk into the bar at ORSO!
- 1/14/2009 1:29 am
New Years Eve, a recap
- 1/8/2009 12:22 am
The Busiest Day of the Year.
- 12/29/2008 8:36 am
ORSO Fresh Fare Travels and New Years Eve!!!
- 12/22/2008 12:05 am
ORSO Fresh Fare Travels, featuring Spain and Portugal
- 11/12/2008 9:14 am
Join us at the ORSO bar for Soiree de la Fee Verte
- 10/31/2008 12:54 am
full archive »
Lunch at Restaurant August in NO,LA
Posted by chefalaska
Posted: September 21, 2008 - 12:21 pm
While in New Orleans for the cook off, I got to sneak away for a meal or two. A highlight was eating lunch at August, John Besh's first restaurant in the warehouse district. It was typical storm season with overcast skies and humidity you could cut with a knife-followed by a mid afternoon torrential downpour. This lunch date was a ray of sunshine, giving you something to smile about.|link=none|align=left|width=350|height=467]
Braised baby goat over Goat cheese tortaloni: Braising is the only option when working with goat. The finesse and complex flavors with this dish were overwhelming when considering the humble ingredients
Raviolo with favas, white beans and a tomato relish: Handmade pasta is one of my favorite things to produce. I can't remember having a more delicate offering.
Chanterelle, Arugula, house cured sausage and local goat cheese starter
Seasonal melon, heirloom tomato and micro green salad with an aged balsamic: A simple salad, with perfect ingredients at their peak, not needing anymore bells or whistles.
After lunch...: After prepping at NOLA for the cookoff, and before the police escorted bus tour of restaurants. The space grand and subtle. High ceilings, large bay windows, hardwood floors...
Restaurant August menu was oddly humble ingredients prepared with the most care and finesse I have seen in a long time. The New Orleans native has his feet firmly planted in Louisiana, giving a nod to traditional french fare and techniques producing an over the top experience.
LINKS
www.restaurantaugust.com
John Besh also owns Luke, La Provence, and Besh Steak.
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