TASTE! Alaska

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 Chip Company

Potato chips made only from Alaska potatoes.

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.

Simple Pleasures of Alaska

Producers of spruce tip syrup, kelp pickles and other unique items out of Sitka.

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.

Midnight Sun Brewing Co.

Home of year-round, seasonal, X-special and series beers.

Ring of Fire Meadery

In Homer since 2004. Meads and honey ciders produced without sulfites and with local fruits and berries.

Celestial Meads

Produce at least 18 meads, located in Midtown Anchorage.

Archive

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

Fresh Fare Travels, Spenard Builders Cooking Series... - 10/17/2008 9:06 am

Blackbird Restaurant, Chicago - 9/29/2008 10:27 pm

TASTE of Mardi Gras Event, TONIGHT - 9/26/2008 1:12 am

Alaskans helping Alaskans - 9/26/2008 12:47 am

A NOLA Rolla going back to his roots - 9/21/2008 12:32 pm

Lunch at Restaurant August in NO,LA - 9/21/2008 12:21 pm

Back from my prolonged "vacation"-Ready to POWER BLOG! - 9/21/2008 11:32 am

Chefs offer domestic, sustainable seafood recipes - 8/23/2008 11:14 pm

Goin' to Chicago!! - 8/14/2008 12:54 am

COCHON, The last grub fest in NO,LA - 8/10/2008 2:19 pm

GREAT AMERICAN SEAFOOD COOK OFF - 8/6/2008 1:48 am

The LowDown on CELESTIAL MEADERY, and ... - 7/24/2008 12:15 am

All the live long day... - 7/11/2008 4:14 pm

Workin' that RailRoad... - 7/11/2008 3:53 pm

full archive »

Fresh Fare Travels, Spenard Builders Cooking Series...

Posted by chefalaska

Posted: October 17, 2008 - 9:06 am

Comments (0) |

I have been preoccupied getting the logistics set up for the Winter Series Fresh Fare Travels program. We debuted last night. This will run for the next two weeks.
Tomorrow I will be guest Chef at the Spenard Builders Supply Bon Appetite cooking series, hope to see you there!

Fresh Fare Travels the Mediterranean
French Riveria - Beginning October 16

Socca
A traditional chickpea flatbread, roasted bell peppers, warm tellagio cream cheese over cucumber pepper slaw.
2007 Lurton Les Fumee Blanches

Rustic Calamari Salad
Shaved fennel and mixed greens tossed with Pernod-Champagne vinaigrette, tender, spicy marinated tentacles and tubes, olive oil, parsley, red pepper flakes and lemon zest.
2007 Perrin Cotes Du Rhone Reserve (Blanc)

Grilled Lamb and Eggplant Caponata
A traditional mint and crushed red pepper marinated lamb grilled and served with saffron risotto, and a warm rustic caponata of stewed eggplant, squash, tomato, and capers.
2006 "A" d'Aussieres Corbiers

Eclair with Cognac-Pastry Cream
Classic baked choux pastry filled with cognac pastry cream.
1999 Mas Christine Rivesaltes

Remember, ORSO lunch is now available on the weekends from Noon-4pm. Join us for our fabulous house infused Bloody Mary and our weekend specials. Reservations can be made online at www.orsoalaska.com. I encourage you to make your Holiday Party reservations early, groups of five or more fill up fast and will also need to be made by phone at: 907-222-3232 or for a private space, please contact Sheron Patrick at: 907-792-3792

ORSO, 737 5th Avenue, Anchorage, Alaska
www.orsoalaska.com
For reservations, call (907) 222-3232


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