Spirits guru : Shucks! It's Oyster Time At Simon and Seafort's!

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From local brewers to the vineyards of Italy, exotic wines and spirits land on the shelves of our local stores and favorite bars. This site will inform and educate you about what's good and why. I'll share my best cocktail recipes; please send feedback. Together we'll explore what specialties local bartenders are mixing, and mark our calendars for special events. Salut!

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Keith Saunders

I honed my mixology skills at the Oak Room of the Copley Plaza Hotel in Boston. Other experience includes the Four Seasons Hotel in Chicago, and the Hotel Captain Cook in Anchorage, where I facilitated community tasting events while bartending at the Crow's Nest. I am currently working with a team of mixologists at Simon & Seafort's. To date, I have created more than 300 new cocktails. I've lived in Anchorage since 1999.

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Shucks! It's Oyster Time At Simon and Seafort's!

Posted by Keith Saunders

Posted: September 2, 2008 - 2:24 pm

With the waning days of summer before us, it's nice to know that you can still get fresh oysters.

Simon and Seafort's is the only restaurant in town you can sit at the bar and watch fresh oysters prepared right in front of you.

It's time to take the opportunity and put yourself in one of the available seats in the saloon and catch this show before the curtain comes down on summer.

Here is a peek at these and some other delectible appetizers available from the hands of hometown favorite Alex Ipalook;

Alex Ipalook

Fresh Hibachi Grilled Oysters, with a Soy ginger sauce and Oysters on the Half-Shell, with a Fresh mignette sauce, start off this intriguing collection.

With a spectacular tangy, spicy blend, both command something equally drinkable to balance these pearls from the sea.

Fresh Grilled Hibachi Oysters by Alex

Vodka is always the obvious choice and there are many to choose from. A Belvedere Vodka Martini has a mild bite to it and adds to the blend. This vodka is distilled from rye, making it a very unusual product from Poland.

Want something more complex? Try a a glass of King Estate Pinot Gris.

A beautiful Oregon Pinot Gris, it brings hints of banana, honeydew, lime and orange peel. With all of these added fruits to the mixture it helps to blend the smoothness of the oysters brilliantly.

Oysters Rockefeller, is the most popular of this trio. Baked to golden perfection with spinach, bacon and hints of pernod, it's best served with a Smoky Martini.

Simon and Seaforts Smoky Martini makes the perfect marriage of the ever popular Grey Goose Vodka and 18 yr. aged Glenlivet Single Malt Scotch.

Who knew!

With a touch of peat peeking through the subtlties of the vodka it compliments the perod hints from the Rockefeller perfectly.

Martini not your bag, then have a glass of Newton Claret from Napa Valley California.

The Newton Claret is full bodied, well balanced and dominated with a dark fruit flavor. Though not sweet it blends a light earthiness with hints of cedar and oak. This seductive nectar has a great finish without taking away anything from the the Oysters Rockefeller.

What makes this trio of oysters more desireable is the added pleasure of a bakers half-dozen per order.

That makes seven folks! All for $15.00 for each order.

Not into oysters than you can partake of a few other guilty pleasures.

The Ahi Tostadas blend spicy Ahi, creamy avacado, crisp napa slaw, diakon radish sprouts and crispy wontons deep fried right in front of you. Priced at $16.00.

The Seafood Deviled Egg Trio puts an Alaskan twist to an all-american dish. Two of each of the six deviled egg halves are topped Dungenous Crab, Bay Shrimp and Smoked Salmon. Priced for a bargain at $9.00.

Seafood Deviled Egg Trio, Spicy Ahi Tostadas

With spiciness being the key here try one of the specialty cocktails Simon's is known for. A Pomegranate Martini has a perfect combination of Ketel One Citroen, pomegranate syrup and fresh lime sour that will enhance either of these perfected appetizers.

My favorite are the Fireworks Prawns. A martini glass filled with napa slaw and six prawns are brought together by a rich and very spicy housemade cocktail sauce. Priced at $16.00. You need a big glass of Chateau Michelle Riesling to bring you back down from the clouds.

With hints of citrus, honeysuckle and simple syrup it is a snap to the palate and a nice neutralizer for these explosive prawns.

Last but not least are the Beignets. This is a classic dessert. The Beignets are deep-fried, rolled in powdered sugar and served with a rich Espresso Chocolate Sauce and Grand Marnier Berry Jam. Priced at $7.50.

Try the Taylor Fladgate Late Bottled Vintage Port. This rich Port blends cherry-prune fruit, licorice, chocolate and a wood spice that brings the Beignets the best compliment and enrichment on your palate.

If this is not enough to entice you, how about this?

Everyday from 4-6 and 9-11 select appetizers and beverages are all half-off in price.

Need I say more.

Salut!

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19 October 3, 2009 - 5:54pm | bangoo

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