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.
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
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.
Potato chips made only from Alaska potatoes.
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.
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.
Home of eight beers including Alaskan Amber, ESB, IPA and winter and summer ales.
Home of year-round, seasonal, X-special and series beers.
In Homer since 2004. Meads and honey ciders produced without sulfites and with local fruits and berries.
Produce at least 18 meads, located in Midtown Anchorage.
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
Posted: December 22, 2008 - 12:05 am
Comments (0) |
Since taking over the show at ORSO as Executive Chef in October it has been quite a learning curve. The back of the house crew is between 35 and 45 people (depending on the season) and divided into three different programs- Production-Batch cooking, sauces, marinades, meat fabrication and the like... AM Line, lunch service. PM line, Dinner service. Each program has its challenges, the menus needs tweaking, staffing, purchasing and the like.
I am not complaining, again, this is a huge learning curve, mostly due to the administrative coordination that needs to take place. I am a bit more of a "hands on " type of person, so to be the coordinator(of this scope of program) is quite a new angle- Cooking really is a physical, blue collar profession, which is my comfort zone. During the past few months I have been acclimating, and this blog has taken a back burner. Sorry.
One winter program we have is the Fresh Fare Travels...
This month for the Fresh Fare Travels, we are going a bit off the beaten path to Alsace, France. North, and in close proximity to Switzerland and Germany, the food is hearty and humble from a region that is mountainous with forests, fresh water streams and lakes.
Alsacian Tart, Filled with Munster cheese and caramelized onion, topped with crawfish tails, shaved fennel and greens
Grilled Quail, Cinnamon and juniper berry dusted quail over green lentil root vegetable ragout finished with a pernod aoli
Pork Shoulder braised, with apples, over Yukon mashed potatoes, lemon buerre blanc finished with parsnip and carrots.
Traditional Cherry Tart, topped with white chocolate lavender cream and a current sauce
JOIN US FOR NEW YEARS!!! ORSO will be open early and closing late, on New Years Eve, So feel free to stop by!!
Country pate with Apple juniper butter and crostini-
Grilled Quail, Cinnamon and juniper berry dusted quail over green lentil root vegetable ragout finished with a pernod aoli
Half Roasted Duck, parsnip thyme bread pudding, Braised red cabbage and a berry coulis-
Grilled Tenderloin of beef, celeriac potato gratin and Alaskan Steak Sauce with green beans
Again, thanks for the patience, Rob-I think i know my New Years Resolution...
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