Juneau Food

Buy Food - Support Theatre in the Rough

2006-03-30T12:30:00.000-08:00

Hi all,
As you know our MUCH LOVED! Theatre in the Rough is going through a bit of a rough patch. But as true Roughians we will get through it with the support of this amazing Juneau Community. Offers of assistance are pouring in and Katie and Aaron are deeply moved by all the offers of love and heartfelt sorrow that so many of you have embraced them with. We are in the very preliminary stages of planning a big fundraiser (most likely in mid-April) to help them get a start on building back up their unbelievable collection of costumes and weapons and theatre goods. Much more on that later.... In the meantime Mary Alice McKeen and David Ottoson of Rainbow Foods are very generously offering to donate to Theatre in the Rough 10% of the gross receipts from Saturday, April 1st. The whole day!
So tell your friends that if they have been eyeing that cool bowl or wanting to try that ice cream, April Fools day is the day to do it!

Please forward this email on to everyone you can think of!!! And if you regularly shop at Rainbow and can wait to do your weekly shopping until Saturday April 1st, remember 10% of the receipts will go to the Theatre in the Rough rebuilding fund.

Thanks again for all your offers of support!!!!!!

Sue Wilder (Organizer, Rebuild Theatre in the Rough!)

Sugar, Spice, Everything Nice, and now with Espresso Too!

2006-02-20T21:03:00.000-08:00

Hello Juneau,

Thanks to the help and advice of many many very kind people, Pie in the Sky has moved its roost from Costa's up the hill to BaCar's Restaurant, 230 Seward Street. We took off Monday, February 20th and are on the way to cruising altitude for scrumptious pies (of course), pastries, and other treats, as well as extraordinary drinking chocolate that everyone should try *at least once*.

Everything is from scratch. Drinking chocolate uses 100% pure chocolate or cacoa nibs as its base and is available sugar- and dairy-free. Everything is available to-go, including chocolate mousse, creme brulee, flourless brownies...even quiche! You can also enjoy beverages along with your meal tableside at BaCar's.

And now, finally, you will also find espresso drinks featuring smooth, medium-roast espresso beans custom blended and roasted by the Green Coffee Bean Company of Ketchikan. Along with espresso standards, enjoy a MoMocha, our special combination of espresso and cacao nibs with pure chocolate melting in the cup. Or experience Chocresso!: pure cacao nibs in the basket. It might change your life...

Please come by! Hours are 6 a.m. - 2 p.m. (or so). You can also phone in special orders at (907)523-2815. Sorry, no whole cakes for now, but you can place orders in advance for whole pies, quiches, cupcakes, any other dessert item on the treats menu, below, and even those which do not (yet) appear. Tiramisu? Did someone out there think about Black Forest Parfaits?

And feel free to pass this along to anyone else you know who really deserves something extra-special.

Scrumptious Pies, Pastries and Desserts

Pie in the Sky:
Pie by the Slice: ~$3.75~
a la mode: $4.75
Half 9” Pie: $9.00
Whole 9” Pie: $16.00
Please ask about ordering your favorite whole Pie in the Sky!

Quiche:
Quiche by the Slice: ~$4.25~
Half Quiche: $10.00
Whole Quiche: $18.00

Scones, flavor changes daily: ~$2.25~
Custom Cupcakes:
Frosted or Dipped: ~$1.50~
(add sprinkles free, dipped in cocoa nibs $.25)
Pretty; piped or decorated: $3.00
Please order ahead if it’s for a special occassion....

Chocolate Mousse:
Alone but not lonely: ~$3.50~
with ganache: $3.75
on a brownie: $4.25
High in the Sky combo: ~$4.50~
Pie in the Sky Chocolate Mousse contains NO EGGS.

Creme Brulee, in today’s flavors: ~$3.50~
Best Brownies: flourless, with cocoa nibs and walnuts, ~$2.25~
Cookies: ~$.75~, dipped $1.00
Biscotti: low fat, with almonds and anise seeds, $.50, dipped ~$.75~

Check for Daily Specials too!!

A la mode, add $1.00; Ganache add $.25; Birthday Candle add $.25.
All prices include CBJ 5% tax.

Thank you,
-Momo
Pie in the Sky

Benefit Dinner and Dance, January 28, 2006

2006-01-24T17:21:00.000-08:00

– Tickets On Sale Now -

Cajun Dinner, Dance, and Auctions To Benefit Gulf Coast Hurricane Victims

All Proceeds go to:
Habitat for Humanity’s Hurricane Relief Fund - Operation Home Delivery

Who:
Benefit for Habitat for Humanity Hurricane Relief Fun
Catered by: Heston Pro Catering, Chef Matthew Heston
Music by the jazz combo FleetStreet

What:
Cajun Dinner and Dance
The menu is: Shrimp Etouffe, Cajun Pecan Halibut and King Salmon, Red Beans, Rice, Dirty Rice, Corn Maquechou (mock shoe), Louisiana Roasted Pecan Pie, and French Bread Baguettes with butter.

Where:
Saint Ann’s Hall (Cathedral Parish Hall), 430 5th Street, (5th and Harris), in Juneau, Alaska

When:
Saturday, January 28th, 8:00 p.m.
Dinner Served: 6 – 8 PM
Music: 6:30 – 9:30 PM

How Much:
Advance Tickets: $20 Adult, $15 Seniors, $15 Students, $10 Children, OR $ 60 Family
Advance Tickets: Available at Hearthside Books
At the Door Tickets: $25 Adult, $20 Seniors, $20 Students, $15 Children, or $70 Family. A limited number of tickets will be available at the door.

Plus:
Auctions throughout the evening

Food Porn!

2005-11-16T15:09:00.000-08:00

So RedHat was clicking away on an email when the inbox got excited, it's icon jumping and pulsing... OH MY GOODNESS, is there a program that churns this stuff out? Insert Joyce Chen, out comes something that is so bizarre it is hilarious. We don't know how this slipped through the spam strainers but RedHat invites all Juneaumusic.com readers to get even just a little creative and top this, please, top this:

21{}Looking{}Bi Girl{}Accalia
Go Here Accalia Pics

Hungrily the tender green beans near the raw cornbread baked after the boiling flour. Intently a juicy and delicious salt carefully fricasseed while the hot cornbread. Slowly the boiling dish near a succulent topping cleaned. Hungrily a hot eggs thoroughly grated the refrigerator in an al dente and al dente beans. The hot topping intently and carelessly grilled behind a submissive broccoli. Hungrily a tender beans minced against the preheated tabasco quickly. Gently the pot near an al dente and smelly olive oil opened. Never and briskly the boiling onions slowly grilled. The tender rutabegas with an al dente flour lightly and never grilled the overripe green beans. The tender broccoli opened. The burned utensil stewed a raw and preheated chutney. The al dente dish on an overripe dish sloppily ground the pan. Thoroughly a 350 degree avacados until the boiling beans stewed in the burned teaspoon.

No, we didn't check out the pics, but had to cum up with some mouthwatering shots of our own. Sizzling, steamy succulence sliding between shiny oiled mounds are a favorite way to start the day.

Here's a piece of something glistening, warm, moist, sweet and delicious to melt on your tongue at bedtime. Meanwhile, RedHat remains content kneading hot buns with oil, pounding breasts 'til tender, stuffing slits with meat, and otherwise enjoying the spreading blush, luscious aroma, and burst of sweet, sticky juices pouring from the cleft of a fresh peach still warm from the bath with the soft insertion of a thumb slid down its length, probing the slick mysteries of flesh as it gently persuades to disrobe...

Don't you want some of that submissive broccoli now, or a few of those tender beans? Maybe it's time to sign up for a Full Circle box after all....

Still Pie-Eyed with Pastry Cravings?

2005-11-12T17:46:00.000-08:00

Purely Pecan

Apple Cranberry Tradition

Chocolate Cherry Lattice

As many Juneauites have already learned, to satisfy an appetite for tasty pastry and other baked goods, Costa's Tin Pan Alley Diner is now a great place to go. Don't look now, it's a bird, it's a UFO, it's...Pie in the Sky! It's delicious stuff, RedHat's had more than enough to know. Come in and give it a try! Hey, everyone deserves a piece of the pie... Flying around are some examples of pies that flew out the door for Thanksgiving, so to order your own holiday season pies, more info below:

Pie in the Sky

Pies, Pastries, and Special Treats
are now available at
Costa’s Tin Pan Alley Diner/The Soup Queen,
located in the Wharf Building with the Chilkat Cone Kitchen.

Come over Wednesday - Friday 7 a.m. - 3:30 p.m., Weekends 8 a.m. - 2 p.m.
to add something scrumptious to your day!

Pastry assortments, pies, and treats are also available by order for your next
celebration, staff meeting, or special event. Fly on by, or call 789-7834.

And,

Do you want to learn how to bake a beautiful pie?
Are you looking for a fun format for your next gathering?

Have a Pie Party!

Pie in the Sky will guide you from start to finish, sharing pie-making secrets with you, your friends and family in your home. It’s another good reason to stop in, or call 789-7834 to find out more and book your own at-home Pie Party.

Everyone deserves a piece of the pie....

Word is flying around that cupcakes and fine drinking chocolate are coming soon too....

Still alive, will surface soon....

2005-08-20T12:32:00.000-07:00

Ok, Red Hat's been scarce. Here, there, who knows where? Practicing at Wild Spice before jumping to conclusions. Having a few non-memorable drinks (aside from the good company). Growing weary of ferry food. In and out and in and out and in and out of town. But this quote had to be spread around, better than any disease, better than really excellent butter, better than Nutella?

"One of the delights of life is eating with friends, second to
that is talking about eating. And, for an unsurpassed double
whammy, there is talking about eating while you are eating
with friends."

- Laurie Colwin, "Home Cooking"

Red Hat hopes everyone's getting alot of the unsurpassed double whammy this summer!

...esreveR gniniD

2005-07-12T23:38:00.000-07:00

But where?
Why not?
Well sure!
Would we do it again?

A good time, or at least a time, was had by all. Bill paid, card signed, check divided and calculated. Some prefered wine, some ale at the bar inside, downed to dregs and legs. There was a toast to good times. It was nice to have moved inside to warm up and reflect. Was the mission a success? Had we learned anything, or at least lowered an eyebrow?

The caesar salad down at Twisted Fish that night was generous for sharing, and there were anchovies in excess (if there's ever such thing). The coconut-battered salmon strips, well, they were a little more problematic. They'd come out the first time perhaps a half-hour or more before, probably still sizzling with deep-fry, probably moist and steaming inside, only to meet with shaking heads, frowns, and a very puzzled waiter. Away they went. There was a buzz and stir among the uniforms. By the time they returned with the salad, and in spite of assurances that this plate had been made new, these salmon strips no longer sizzled, or steamed, and inside was just a little bit dry. It was a welcome touch though, to have something so fat and sweet (and that's without the dipping sauce) to finish a meal as is often done. There must be a good reason why.

It's amazing anyone had any room by that time anyway, but it all got tucked in. Before salmon strips and salads, entered the entrees. They were ample. there wasn't much discussion, which is usually a good sign. Red Hat's favorite, black cod sautee, was perfect enough to chase any uncertainty about premature salmon strips away. Fish planked, fish in puff pastry, all came out hot and just as ordered. Sides of slaw were just right, crunchy and fresh and not overly laden with mayonnaise. Nobody had to push aside a mistaken order of onion rings, or move a aside of fries. Savory, delicious, a little intimidating with hunger's edges already dulled, but mostly a relief. It was all right.

Unlike that first arrival of salmon strips, which were listed on the menu under a designation something like 'appetizer.' They first came out just before the entrees. This would have made alot of sense to the casual observer, but I had asked the already-ruffled waiter for them to come out after. I admit it might have been a tactical error on my part, along with failure to schedule a pre-game meeting. Others, the salad-seekers, held their tongues after the dessert debacle and ordered only the next main course. And apparently, according to co-diners seated with more of a view, there was quite a bit of conference and milling around over those salmon strips before, during and after. (After a more recent attempt at some simple drinks upstairs at another Juneau establishment, I have begun to wonder whatever happened to the lost art of writing it down right, or even writing it down at all.)

Granted, the waiter was already a little confused. He’d had to return to our table empty-handed to tell us that the kitchen was out of two of the three desserts we’d requested and see our disappointment. Nobody refrained from commenting on how the brownie might be warm but seemed too much like a supermarket mix and underdone under all that not-so-special vanilla ice cream to boot. It would have been a lousy way to start a meal! So it’s a good thing that one diner brought a box of Pocky with the chocolate on the inside, cleverly called ‘Reverse’ on the box, to enjoy with our coffee as we sat down.

There was a table big enough for our party in the outside dining area, there among the cruise ships and ship rats. It was a sunny summer Sunday evening at the Twisted Fish.

And why not eat dessert first? From our earliest childhood experiences this question remains. Does it really spoil the appetite? Is dessert just a bribe to get us through greens and fish and broccoli trees? A broader question hovers: What does it mean to dine, and why do we do it the way that we do? Ok, yeah, that’s not one, that’s two.

Red Hat and friends got started on this quest for truth at the suggestion of our good friend Julie Perini, afformentioned food experience authority now residing in Buffalo, NY. Julie called on St. Patrick’s Day wildly excited. Too much green beer? Nope. Perini had just conducted her own reverse dining experiment. It was easier to find a decent place to do it in that teeming metropolis she calls home, namely a real restaurant where good food is typically ordered in sequential courses from well-trained and courteous waitstaff. Maybe, if you have traveled or are just not from here, you know the kind of place. It’s the kind where the diner pays for more than just the convienience of not having to cook all that Costco stuff himself. Dining is about the Experience. We’re still not sure such places exist in Juneau, but had to find out more about reverse dining anyway. (Please do not confuse this with ‘reverse eating’ a la Southpark!)

It’s not just a way to mess with a waiter, and ours was at least good-natured through it all. What we can say from our first attempt at dining in reverse is that there’s a reason appetizers are served in their typical order and quantity, and that is to whet the appetite. It’s not such a shock to have salad as a refreshing course after an entree, but is definitely a shock to the system and sensibility to get a huge plate of dessert before any savory food. Even if it’s a good dessert, the sugar and fat hit the blood fast and provide the same lulling sense of satiety for which they are designed to finish a meal. A fine dessert will last in memory as a beacon shingin out to prompt our return... but that’s a topic Red Hat has addressed before. A disastrous dessert even after a decent meal would a great shame. Before, it kills both hunger and hope for things to come.

Twisted Fish was only one place to try this turned around experiment, though. There are other places, even in Juneau, where a person can at least pretend to dine. A good time was had by all. Will we do it again? Sure. Why not? But,
Where?

and the last question remains: Should we have paid before sitting down?

Hot, Hot HOT!

2005-06-12T21:30:00.000-07:00

Julia Child once advocated, "The only time to eat diet food is while you are waiting for the steak to cook." Mayhap so, mayhap not so.... But with no disrespect to Julia intended, we took long, hard delicious draws on creamy, thick milkshakes while waiting for the burgers at Hot Bite on a perfect, sunny Saturday afternoon. Red Hat thinks Julia would have approved wholeheartedly. Make mine malted. *Chocolate* malted.

My friend had vanilla. You know, there are after all only two kinds of people in the world. The ones who will delve into the Hot Bite burger’n’shake expierence with both hands and napkins be damned, and the other kind. We, both being of the former, got matching angus burgers topped with cheddar and roasted green chilies. Red Hat withheld the guacamole. Eliasthewonderdog got whatever landed under the table, plus what friendly children offered. The eagles got the rest, keeping careful watch over the Auke Bay Marina parking lot where the feasting takes place outside this Juneau institution. Just breathing the air around there wells up a mouthful of drool. Adventurous diners around us at the umbrellaed picnic tables dove into piles of fries, onion rings, and the extra special buffalo patties with relish. Or mustard. All the fixings. No holds barred. There were no unhappy faces. Were there any clean ones?

If you have not visited Hot Bite, hope for some more pretty weather this summer even though it might not be the best thing for the plants and (wild, live) animals. There is ample indoor seating at the ‘new’ Hot Bite (which used to be just a burger shack in the lot but has expanded into larger quarters) but the real experience is outside, close to the water, watching the eagles watch you back, seeing your friends pulling in on their way out, or coming up the ramp loaded down with something fresh to smoke, or just coming to place an order and find a table. The drawback? Prices seem a little high. It’s Juneau, after all. And while the menu is mostly burgers with some other grill items and sandwiches thrown in, it’s never fast food at Hot Bite. But with good weather, exciting possibilities to discuss, and shakes like that, a liesurely wait can hardly be considered a problem. Just a perfect excuse to indulge. (ha ha, Jason ;p)

Oh and don’t forget, June 19th is National Martini Day. Please hoist one for Red Hat, who unfortunately will be in no position to honor this holiday when it comes. And tell all about it....

Swooping in for what remains....

Stop # 2: The Imperial

2005-06-02T23:39:00.000-07:00

It feels like forever since I started the tour, and indeed it's been a while filled with treats like Haines Spruce Tip and other delights all different from the ever-refreshing martini, but Red Hat got a move on to the Imperial this evening for Stop # 2 of the Martini Tour.

The place gets ten points for ambiance on a sunny, breezy evening such as this. A perch in the window allowed lots of fresh air, a great view of the Scene on Front and a nice place to greet friendly passers by. The mile-long bar started out crowded but not too smokey. In time, the excitement in back built up 'til the Thursday night salsa dancing began, thinning out the corridor but filling up the floor. Everyone seemed to be having a good time.

Everyone except, perhaps, the bartender. It took a long, long time to place an order. She was digging out from under a sudden influx of customers, and it did not help her to have to get from one end of the bar to the other. But, to her credit, she got the drink order right the first time even with Red Hat's somewhat unconventional favorite. That being the Stoli extra dry double twist no olive lots of bitters drink of choice. There didn't seem to be much time for flamboyance or even flare in assembly. The glass, one of the short stubby kind that don't make for dramatic presentation that stemware brings, was properly chilled with ice water before filling though. The drink itself was not especially ample, but neither was it terribly expensive. The twists, plebian but there were two and they were lemon. And this baby was loaded with bitters. I mean loaded. Pink? It bordered on brown. So I got what I asked for, and it was a well-made and refreshing salute to a beautiful Juneau day.

Did Red Hat go to Pelmeni afterward? Sure... did I actually eat some? Maybe next time. This time I just watched my companion happily plow through an order of 'meat' dumplings, all coated with curry powder and cilantro and dipped each one in sour cream, rye bread mopping up the hot, tangy sauce. There were some pretty bizarre tunes on the table. The conversation was not about the food, and that's all I remember.

I might as well have had another one of those tasty martinis, right? Definitely, next time...

Mission to Sitka: Secret Squirrel Visits Ludvig's

2005-05-16T23:24:00.000-07:00

It was a great day to head to Sitka, so off I went. It was a long swim, and a nice town to walk around. Eventually, I got hungry. It was Red Hat's lucky day! Suddenly appeared the Secret Squirrel to make everything okay. His cache? A little bistro called Ludwigs, at 256 Katlian Avenue in case you are ever down that way. Secret Squirrel gives this place two claws up! I'm turning this one over to our special guest reviewer for the most part so that I can just enjoy the meal...

"Well, I'm quite tentative when it comes to small grub joints... one time in Idaho I ate white hashbowns at a diner. Ludvig's was not a white hash brown moment. Restruants that are humble gems hidden in inocent charming towns like Sitka have one trait in common... an ambiance where you discover new little details of the place each time you visit. Translation: they've put some thought into the feel of the place... they know that the essence of a restruant is an important element to a fine dining experience. A first impression like this calms my anxious negative approach to life."

You know it's got to be right on when there's a sign in the front window advertising the lunch special, organic elk burgers at a price that would not shock most Southeast sensibilities at all. Walk in and the place is full, indeed of the same satisfied diners who made it necessary to have reservations on a Monday evening even when there was no cruise ship in sight. But cozy full, of people wearing all kinds of fancy footwear. (This is Secret Squirrel's 'shoe check' test, shared with Red Hat by special arrangement.) The intimate bar seats perhaps seven sipping wine and beer, no hard liquor here, and the six tables are taken. Turn right upon entering to find a jar of Ludvig's specialty dog biscuits, so european, almost as though you could really bring your best friend here. Ah, back to the Secret Squirrel....

"I was feeling a bit on the wild side (it is Sitka after all), so I shot from the hip and sampled the Wild Mushroom Ragu. The dish is an adventerous mix of sauteed Portabella, Cremini, and Porcini mushrooms. I don't know bout' you, but when Secret Squirrel reads 'drizzled in truffle oil', he make a tiny gleeful grunting and squeaking noise. I washed this all down with a nice glass of Chianti. For those wine buffs out there the wine list will not disappoint. The Chianti was recomended with the meal and it is not a bad choice, but I would've gone with a someting a little more daring like a Shiraz or a Pinot. Recomending wine on the menu is really not good practice either. If someone needs helps choosing wine... they simply ask for help. When a menu recomends one particular wine... it is pretty much stating this is the standard wine you should choose with this food. There is a delicate variance of choosing a wine to compliment your meal and that is part of the fun of dining out. To phrase it more pertly, 'take off the training wheels.' The waitstaff at Ludvig's definately seemed quite adept at being able to enlighten a curious customer."

Meanwhile Red Hat was not backpedaling on a clam chowder unlike anything enjoyed before, and yet another version of the favored calamari. The chowder... had all the elements of authenticity with a twist or two. Jamon provided a sturdy foundation for clams, cream, requisite potato, onion, herbs, a mysterious something tangy, fresh sweet basil floating on top and surprise! a couple kinds of pepper for incredible depth and warmth. Spicy. Chowder. Imagine...In keeping with the rest of the menu, downright Iberian. The calamari was marinated 'til tender in lemon, cilantro, loads of fresh garlic, with an unusual vegetal element provided by a base of lettuce chiffonade which steeped into the broth. Minus just a spoonful or two of liquid, it was all gone. If the bread (baked on premises) was maybe just a little fresher or more interesting, even the dregs would have been mopped up with enthusiasm.

The dessert menu was interesting, offering walnut pistachio baklava, lemon pinenut cheesecake, something really chocolaty. It might have been the perfect way to top off a meal, but it was time to head out into the evening, swining from treetop to treetop trying to keep up with Secret Squirrel. But next time Red Hat revisits Sitka, Ludvig's will be on the top of the list.

You can check the place out online too. They cater!

The Martini Tour: Red Hat's First Stop

2005-05-12T23:09:00.000-07:00

Happy almost Summer Everyone!

Sure, last week it was margaritas... and I am sure for some, summer only can mean a double gin and tonic sipped in the shade. (More on those later? Who's to say?) But for Red Hat, Summer Time is Martini Time! and the fun really can continue all year round. The plan is to visit various Juneau drinking establishments and sample martinis. Possibly, this service will extend to other Southeast towns, so stay tuned if you are planning a trip. And if you have a favorite place to go for a sip, please please please let Red Hat know!

This time, Doc Waters was the watering hole of choice. The evening: Thursday. The music: Sammy Burrous on an acoustic, singing the blues and it was fine, fine fine! The company: excellent. The crowd: not too dense, might have worked better for Sammy if there were more people but it left the bartender: JR, free to be attentive. The drink: a little complicated, admittedly, a Stoli extra dry with a double twist, no olive, and lots of bitters. Most tenders are hesitant with the bitters, but they are what make this drink especially refreshing and *healthy*, right? Good for digestion and all that.

The performance was good. JR had fun pouring, took care with the shake, and added a little drama with the first little bit of bitters as though he was performing alchemy. So it was fun to watch, which is at least a small part of the reason to go out for one of these beauties rather than staying home and doing it alone. He knew what bitters are, and where he had them, and the bottle was a good-sized one. All pluses! He took extra special care to see that the glass was well chilled ahead of time, which not everyone does. So far, so good....

The drink: good the first round, which is more than can be said for some attempts at this mysterious mix. A decent amount was well-spiced and tinted with tangy dark citrus essence. The twist was lime, which is a different compliment from lemon but really good. The glass was more than half full. The second round, PERFECT! JR really went to town with the bitters, all inhibitions lost. The generously poured drink was delicious, cool, refreshing, and looked splendid with the contrasting colors of bitters and lime.

Sometime soon there might be a scale to this process, but for now the Martini Tour is off to a great start with a pretty high standard. Thanks JR!

If you have a favorite martini spot, or an extra special martini recipe you'd like to share, shoot an email and we'll give it a try. And 'til next time, bottoms up!

Margarita!!

2005-05-04T06:30:00.000-07:00

Did you know that Mexico celebrates its Independence Day on September 16? Or that this Cinco de Mayo is the 143rd anniversary of a battle, part of the 'Pastry War,' that took place while Texas was still part of Mexico, when bands of Mexicans defeated french troops sent by Napoleon III in a bloody battle originating from a dispute over damages for the looting of a patisserie , around a thousand miles south of today's border?

Does it matter? Cinco de Mayo has become a popular celebration of Mexican culture and unity across the United States, enjoyed by everyone. Its most popular mixed drink is the Margarita, of course. So, whoever you are, if you wonder what to drink at your Cinco de Mayo celebration, here is

Red Hat's Basic Margarita Recipe...

Ingredients:

-1 1/2 oz. tequila, the best you can afford (yeah, even though it's a mixed drink)
-1/2 oz. triple sec
-2 tablespoons lime juice plus a little bit, reserve half of a lime
-2 ice cubes, crushed
-coarse or kosher salt

Preparation:

Rub the rim of the glass with lime juice,
then dip the rim into coarse or kosher salt.
Fill the glass with the remaining liquid ingredients and give a stir.
Or, mix in a shaker, then pour.
Or, crush the ice in a blender or processor, add remaining liquid ingredients, blend together, then pour.

Your pick! There are many margarita variations, too. For example, curiosity will lead Red Hat to try garnishing with fresh rosemary in addition to a lime twist this time around. It's spicy, ultimately herbal tang should nicely offset the undertones of grapefruit, vanilla and caramel in my favorite tequila, as well as making a perfect aromatic compliment to the lime. Want some other ideas? Click here for yet more Margarita Recipes.

The next morning looming a little large? Try this
Special tip for May 6 courtesy VJJE Recipe Weekly:

To cure a headache, rub the cut side of half a lime on your forehead.
Aren't you glad you saved it? You'll smell nice too. Maybe you can use some of the rosemary too, and your friends will want to eat you up!

Now, find a designated driver and GO PARTY!

In time for the Derby and the Day, Red Hat's Mom's Baked Salmon

2005-05-01T06:51:00.000-07:00

Among all the swimming, long walks on the beach and otherworldly experiences in shoe shopping, there have been a few more adventures on the other side of Dining down here. Or maybe that should be the underside of dining? I do not mean watching the gators, no, Red Hat comes from a family of Spillers. Last night it was only water, and probably would not have gone down if the table was covered. Instead it was shiny polished wood, slicker'n'???? in a huge eatery owned by a longtime family friend, one of four. Eateries this fellow owns, that is. In this one, he's typically on the scene and was thoughtful to sit with us for a few minutes time to time, catching up. He's smart enough to stay out of his own kitchens, too. But is it polite to suggest that with four, he is overextended?

An unnamed but especially accident-prone person, not Red Hat (this time), certainly was when they reached across the table for the pepper mill. Mom was not pleased to have a lap full of ice water. The already busy waiters just gawked for a few seconds as though they had never seen this kind of spectacle before, but that can't be true because the Family regularly patronizes this establishment. The bus boy had a big job, clearing the dining detritus of a table of five in order to mop up with whatever he could find. Luckily, all the food was spared, as well as an assortment of well-made martinis, a specialty of the house.

Actually, Mom had a Makers Mark Manhattan. But the rest of us had 'martinis' in chocolate, apple, something a little more standard, and of course vodka with a double twist, no olive, very dry, lots of bitters. This time Red Hat tried Grey Goose because it was the promoted house brand but really, Stoli is still best. Chocolate? Apple? These and flavors like them seem to sprout on menus these days like weeds. One here was listed 'Pineapple Upsidedown Cake'. Sadly, this did not also appear on the dessert menu. But, a sampling of each colorful drink (Red Hat's favorite should have bitters added 'til pink) was a reminder that a Martini Tour of Juneau is due or overdue! I'll not say now who and where back home I've had better, but I have.

Anyway, there are very good reasons why the Family no longer orders wine by the bottle and there's even reluctance to do so with San Pellegrino, even though it is as good as selzer for removing stains. And there are practical reasons to use a table cloth, or even plain paper as many bistros and seafood restaurants do. It's not just to protect the table anymore! No, these handy removable items not only provide a good non-skid surface that goes a long way to prevent spills and leaping flatware but, should a spill occur, they blot up liquid before it reaches Mom's lap. Mother's Day is coming. Get your table cloth now! And of course, this is why thou shalt not reach across a dining table for any reason. She taught you that when you were little, remember? Learn to say "Please pass the (your heart's desire here)," and teach this unto your children, teach your children well.

The busboy mopped the mess, the plates and color-coded glasses went back into place, and the meal continued. This restaurant happened to have the timing perfect for calamari, which was tender under a crunchy, flavorful batter even if the batter itself was a little heavy. Meats were all generous cuts, done just right per request, and my safe bet of a grilled tuna steak was seared with something spicy for a little bit of crunch on the outside to set off the ultra-rare flesh that is my preference, topped with a complimentary and soothing fresh pineapple salsa. Otherwise, the sides and sauces ranged from unremarkable to best forgotten, which reminded me so much of Juneau that I got a little homesick. That's where the owner's overextension comes in. If in the details, God left this building long ago.

And then came the dessert menu. Maybe Red Hat is too demanding of dessert, but most post-meal selections have disappointed. Many restaurants outsource their desserts commercially, buy some or all pre-made and frozen, and few are creative in their selections. They list them unimaginatively, often on the same menu as the rest of the meal. This place typically featured nothing made in-house unless baking off brulee counts, and nothing unusual past a six-layer torte of chocolate cake and three types of ice cream created in another one of the proprietor's businesses, an ice cream parlor. We were stuffed. Not one of us wanted to order anything from the unexciting dessert list, not even to share, but the owner sent a piece of the ice cream torte over as an added courtesy. It was still so sub-freezing cold that the flavors and textures remained obscured. It's apparently impossible, though, for five people none of whom professed desire for dessert in the first place to refrain from attacking a treat like this long enough to let it come to a better temperature. Nevermind that the servers should understand these nuances and anticipate patience for their customers, nor lament the important art of dessert tray presentation this experience demonstrates. Like vultures we were, once we all saw that intimidating tall wedge set down. Seeing is believing, and 'now you see it, now you don't...' Thank you Dad, for smartly tipping the thing over on its side for easier access. The lesson in Dining? Dessert brings an important sense of closure to a meal that most people seem to need and enjoy even if they don't think they want it.

(Are you still waiting for a baked salmon recipe? It's not ready yet...)

A place in Charleston, which had the sense to cover the tables with something and also present an exquisite softshelled crab crusted with pecans hot from the frier atop a huge pile of mesclun, real mesclun, and a few discs of montrachet or something similarly soft and chevre, had a dessert that left a scattering of luscious goosebumps. It was frozen, an especially smart and popular choice in a warm climate to prepare people for leaving the comfort of air conditioning. Instead of ice cream though, the pastry chef created a loaf of frozen hazelnut and pistachio 'nougat', which was in this case whipped cream based and not the stiffer taffy-like stuff used for candy. Service temperature allowed for just a hint of solidity and even a little flake or crumb to start, followed by heavenly, lofty smoothness unmarred by anything crystaline. Simultaneously lighter and richer than ice cream, it was packed with flavor that remained as the confection melted on the tongue. A slice of the loaf cut into wedges made a great presentation, garnished with contrasting and complimentary sauces and sprinkled with perfectly toasted nuts for texture. If Juneau is in for another 'hot' summer, this is one dessert Red Hat will have to attempt.

Along with Mom's Baked Salmon. Finally! It was the centerpiece for a Friday evening meal/discussion at another island home and, due to circumstance, an adaptation of yet another Mom's recipe. And Red Hat can guarantee, it will be even more delicious with real salmon rather than what is available where Mom lives. Just in time for the Derby too, but so simple! Mom baked salmon fillets that were sprinkled with lemon juice, fresh dill, a little salt and pepper, in a deep and heavy pan, covered, in a medium oven for around 25 minutes. Standard. Could be done over coals wrapped in foil for a similar result. She next combined about a pound of sourcream (brought to room temperature) with a few tablespoons of white hot horseradish and a pinch of salt and spread this liberally on top of the salmon. It went back into a cooler oven, so as not to curdle the sourcream while heating it thoroughly. You can top this with something that toasts under a broiler at the last minute for yet another texture. You can substitue or add different elements to the sour cream, such as a good mustard, fresh herbs, or even your favorite salad dressing, to be different. Use the technique on any salmon or trout variety. I can even imagine an adaptation for crab, however I'm not sold on halibut or any other similarly textured fish that's probably just a matter of preference.

Or, if you don't catch any good ones and no friends come through, you can spread that sourcream stuff on almost anything, baked or not, or use it as a dip. Your meal and your evening are saved. "Please pass the sourcream." Thanks again, Mom!

Can Y'All Say "Chitinous Exoskeleton?"

2005-04-26T17:46:00.000-07:00

Can y'all say, "Amazingly delicious?"
Later... a couple days later, actually, still in a myst,
It is the second day of softshell season!
(That's a hint, although a pretty broad one.)

No waste in these delicacies, if you've had them before you know to crunch them up shell and all. Tonight's were perfectly done in ultra-hot butter with just a dash of white wine. One of my favorite preparations adds to this pure simplicity a light dredging of flour and a little black pepper first, that's just after a poke between the eyes with something sharp to stop the wriggling at the last possible instant, a minute or two on each side and a finish with a spoonfull of capers for around 15 seconds in the pan. My ultra-favorite? Dipped in beaten egg, then covered in finely shredded potato with some starch and browned 'til each one wears a crunchy delicious spud jacket. I've done this, and sincerely advocate trying this at home! (But never with frozen or otherwise already dead creatures, naturally.)

Right, I'm writing about crustaceans, crabs, of course. Softshelled blue crabs are caught just after moulting last year's limitations, still flexible and able to grow before hard reality or a hungry gull or grouper catches up with them and they once again require cracking.

So I had to have a couple, at least for the sake of reminiscence.

And I made a discovery among the escargot, relating way back to the revelation of that last meal, or at least strongly suspect, that what I could not name somewhere between Ouzo and
Sambuca was actually Pernod. My deepest apologies to any I've offended by forgetting, even for an instant. Now I am left to imagine how well a splash of this would finish off those crabs in hot butter, picking up the sweetness of their flesh held up against that unmistakable fresh salty tang that comes from eating with the shells left on...

Go on, say it again, "Chitinous Exoskeleton."

OHMYGODWHEREAMI????

2005-04-23T08:37:00.000-07:00

Dreaming?
The leftovers made an exquisite, effortless, dishless breakfast just now so that must not be it, unless this was one of those dreams within dreams from which we eternally awake, life unfolding in layers of awareness,
yes it was that intoxicating,
yes it was only seafood.

It was dining. That should read, it was Dining.
Red Hat invites you to reflect on this experience called Dining. What is it? Why do it? What makes it different from merely eating out? What extra does it bring to food, and to life?

Meanwhile let me say that I should have known something was up when the second waiter, the one assigned for assurances, the peppermill, and something grated that comes from sheep not cows, looked me over quickly and bent slightly so as to be able to whisper conspiratorily in my left ear (still burning a little with the memory), "Anchovies, right?" I, blushing deeply, nodded.

And with a perfect salad of assorted greens that assuredly did not come from Costco however they did not rival what was picked from planters on the porch the night before, he brought a dish of lovely, juicy anchovies drizzled with a deep green olive oil; two lemon wedges; a tiny ramekin of capers; and one fork resting on a folded linen napkin on it's own plate, seeing that all the rest of my setting had been swept away. He said something like, "So sorry, we are all out of silver platters, I hope this will do..." but honestly I didn't much care. Has this ever happened to you??? Psychic waiters?

A heap of shiny, briny sweet local mussels in a truly imaginative broth of their own fragrant liqour with traditional tomato and fresh garlic, then perfumed with a splash of something like ouzo but not so cloying as sambuca and finished with a dash of cream, can you inhale just the description of that wafting from your screen? And I'll pretend for the sake of Juneauites that it was a Dolly filleted on my plate, seared from the grill, topped with a perfect herb and romano crust under a salamander for maybe a minute, don't forget a scattering of basil chiffonade, no don't forget that, this dish was maybe a little basic, a little plebeian, but I was convinced that the cooks could likely read, even read english, and moreover did so in a state of relative lucidity along with their cooking. It was P-E-R-F-E-C-T. And a struggle to save some for the world's best breakfast, but Red Hat managed.

OHMYGODWHEREAMI?????

Beau-Tea Blooms at Rainbow Foods

2005-04-16T09:48:00.000-07:00

Before.....

You’ve just warmed your glass tea pot and favorite tea cup with hot water in preparation. Into the pot goes an object that looks a little bit like a straw mock-up of a dried mission fig, or perhaps one that looks like a vegetal version of something used to swab out the innerds of a saxophone if only it were on the end of a long cord. You just bought these things at Rainbow Foods, so you know it has to be good for you whatever happens....

You pour water that has just come off boiling into the pot, over the strange mass, and a miraculous transformation occurs! The lump blossoms into something beautiful and fragrant. Behold, your tea flower, the latest addition to the growing selection of fine loose teas at Rainbow Foods. When the bloom has reached its peak, your tea is ready to pour and sip. Aromatic, delicious! You can refill your pot up to three times for continued wonder and high quality beverage.

....after!

Rainbow Foods is proud to carry a selection of four varieties of handsewn flowering artisan teas from Numi. These teas are rosettes of fine white, green and black tea varieties that are handcrafted to become works of art when steeped in hot water. White teas are the least processed of tea varieties, picked early in spring before buds open, air-dried, and some say orchid-like in their delicate flavors. Green tea leaves are typically picked upon budding, immediately steamed or fried to halt oxidation and preserve color, and then flattened or curled. Green tea is known for grassy or nutty tones, and is sometimes also scented with jasmine flower. Black teas are allowed to wither and fully oxidize after picking. Their leaves are also bruised or broken, blackening them while altering their enzyme content. Their taste is the strongest.

New Tea Flowers proudly top the tea display

Come to Rainbow Foods bulk food section to learn more about the many health benefits enjoyed by tea-drinkers, choose your favorite handcrafted tea flowers, and find your favorite tea accessories including the lovely glass pots perfect for watching your flowers bloom.

Public Service Announcement

2005-04-09T14:07:00.000-07:00

Red Hat found out that Costa's Tin Pan Alley Diner will offer extended hours during the glory days of Folk Festival. Thursday through Sunday, doors will be open almost all the time, except for a regular stretch between 8 p.m. and 10 p.m. So far, nobody has signed up to keep the place cooking Thursday or Friday from 4-6 a.m. either but, if you are out and about and in need of succour, it might be worth looking for the "OPEN '' sign anyway. We promise too, there will be pie.

No telling if this might be the next ultra hot jam spot...

What Part of Real Beer Don't You Understand?

2005-04-08T07:36:00.000-07:00

Many Juneauites, including Red Hat, are fans of our hometown brewery, Alaskan. Some are lucky enough to have been investors from the get-go in this burgeoning beer business. Also ale, of course. Some local pubs are good about getting other fresh and interesting products, even on tap. But there is a whole world of bubbly barley brew out there, and all the other grains gone into the mix too, and maybe you were wondering how to keep up with the latest news. It's kind of like a global sports league, watching the big guys slug it out to market their latest innovations on one of the most ancient human creations, what might even be the excuse for civilazation as we know it....

For example, three big brands are marketing beer spiked with caffeine. Maybe somoeone in the JuneauMusic.com audience has tried B-to-the-E, the Anheuser-Busch variant. If so, please please stop slurping, shaking, shivering, slurring or whatever else happens when you drink that stuff to tell us what it's like. Confused? Comment below, or just email Red Hat and we'll get word out. Beer can be political too. For example, one Oregon brand has just been required to remove Old Glory from their labels by the Feds. This should raise all kinds of comments even if you don't like beer! And then there are the thirsty elephants in India...

How does Red Hat come up with all of this? Simple. Every month, RealBeer.com publishes a newsletter via email that you can subscribe to by visiting their website, off course at www.RealBeer.com. The website is nifty. And here are the three blurbs from the April newsletter that got Red Hat started foaming. Up-and-down beer with berry aroma..... Hmmmmm.... Bottoms UP!!!!

"KICK AND SHOK FOR CANADA
Canada's two biggest brewers, Molson Coors and Labatt have begun marketing beers infused with caffeine. Molson rolled out its new Kick brand in March and Labatt followed with Shok in early April. Both beers get their caffeine boost from guarana, a South American berry plant that both companies describe as being "a natural source of caffeine." Anheuser-Busch uses guarana, among other ingredients, in the recently introduced B-to-the-E. Molson describes its Kick product as a premium lager. It will market it in clubs and bars in a "sleek, fast-chilling aluminum bottle." It will feature five per cent alcohol by volume, similar to most of its standard brands. Labatt's offering, on the other hand, is being touted as a strong beer with 6.9 per cent alcohol. Shok will be sold in a smaller 250ml can that will contain the same amount of alcohol as one regular bottle of beer. Shok also contains other "berry aromas," Labatt said. - Molson also announced a new marketing campaign to "revitalize and re-energize" its Canadian brand. The new slogan - "It Starts Here." Gone is Joe, the flannel-clad Everyman known for the "I Am Canadian" rant. In his place is a varied assortment of fraternity pals and beautiful women, each one speaking directly to the camera.

ROGUE NATION LEFT FLAGLESS
The government has told Rogue Ales to lower the flag on its American Amber Ale. The Oregon brewery has been ordered to stop using the stars and stripes to advertise American Amber. According to U.S. Code Title 4, Chapter 1, Section 8, Item I: "The flag should never be used for advertising purposes in any manner whatsoever." The company began brewing the beer 11 years ago, and uses the flag on beer taps, pint glasses, posters and T-shirts. Even the company's red, white and blue delivery truck will have to be repainted. The order came after an agent for the Alcohol and Tobacco Tax and Trade Bureau who was visiting Newport with her family spotted a Rogue delivery truck with a flag painted on it.

THIRSTY ELEPHANT RANSACKS VILLAGE
There's no stopping a wild elephant looking for a beer. Three villagers in northeastern India were trampled to death and seven wounded by a wild Asiatic elephant searching for homemade rice beer, according to wildlife officials. The elephant strayed from a bigger herd. "The elephant herd came near the village looking for home-brewed rice beer. One of the animals strayed out
from the herd and did the damage," the official said. "For a stiff drink, elephants would blast through walls ... they go berserk, at times plundering granaries and tearing apart huts, besides inflicting fatal attacks on human beings," elephant expert Kushal Konwar Sharma said."

logo and articles:
"(c) copyright 2005, Real Beer Media. Feel free to distribute to friends, just
keep the copyright clause intact."

Easy as Key Lime Pie....

2005-04-02T17:52:00.000-08:00

Hey, so what if Key Limes don't grow anywhere in Alaska?!

Red Hat knows, almost everyone likes this sticky sweet tangy neat creamy smooth and crunchy too fantasy of southern heat dessert, and one Southeast Alaskan fellow who hasn't tried it yet but will tonight if all goes as hoped. It is, I believe, the very easiest of easy-as-pie creations.

The (unresearched) story I knew from childhood says that this pie was first made at a place called Joe's Stone Crabs, which is in or near Miami (in south Florida). I remember it as a place on the inland waterway, a huge seafood house to rival those visited during long, langorous summers on the south Jersey shore but definitely with a more southern, 'American' flare coupled with south Florida de rigeur early bird specials abounding. There was alot of new development going on there. Further north, I had enjoyed huge, juicy Maine lobster claws and tails, some right on the beach at a dollar per pound, steamed over pine fire pit, attacked with needlenose pliers from a bike tool kit. From Jersey to Maryland, blue crabs became one of my earliest passions and I still bear fond memories of fishing for them with bread and a string, chasing them skittering sideways along the kitchen boundaries as they ran from a boiling pot. Sometimes even now, I fantasize about the fresh softshelled ones, so young, so tender, so vulnerable, lightly dredged then seared in brown butter, finished off with a teaspoon of capers if you please... but not at Joe's, this was a different kind of eatery. Stone crabs seemed uglier to my childhood eyes, and those spindly spiny hot-water African lobsters looked positively like aliens from outer space. But the pie.... oh, that pie.... my daddy said, I had to try. At Joe's, just up from the Florida Keys that give the pie its famous name.

As it turns out, Key limes really are different. A read from John McPhee said that these tiny citrus are some indigenous to the New World, growing especially well in the sandy acid sometimes-flooded soil of the Keys. Originally prized by visiting Spaniards who spread their fame, they are tiny, yellow rather than green (but yellow does not read so well), and very, very tart as far as limes go. Although they are now commercially grown in Florida, we do not typically find them in Juneau produce sections and even when Rainbow might carry them, they are so small as to be a real pain to deal with. Trust me.

But:

What makes Key Lime Pie so especially easy, the easiest of easy-as-pies, is that the juice is available in bottled form. Yes, even Foodland has Key lime juice, and in fact this week it is on sale for a great price. (Stores well, you should go and stock up!) And it really is worthwhile to use actual Key lime juice for your pies. Similarly, the other main ingredient comes right from a can. Traditionally, the pie is made with a graham cracker crust and heck, I do not go so far as to make my own graham crackers even if I often prefer to grind some up myself. But is it cheating to use the pre-crumbled kind if, for example, one lacks a good food processor? I think not! So this tasty, popular dessert is basically poured out of cans and boxes even when made entirely 'from scratch'. Cool, huh?

Here's what I used to throw some together this afternoon quick. The recipe is also on the(brand name omitted, but there's only one) Key lime juice bottle, and for the crust, on every graham cracker box in creation:

Crust:

Combine 1 1/4 cups of graham cracker crumbs with 1/3 cup of melted butter and 1/4 cup of sugar, then press into a 9-inch (yup, I said 9-inch, though a puny 8 will do in a pinch) pie tin until an even, smooth, firm edged crust is formed. This should be fun, like playing in the sandbox.

Filling:

The tough part, get 3 egg yolks into a mixing bowl. Not the whites, just the yolks. This is, mind you, for the most basic version of the recipe, I'll not trouble y'all with my super-chiffon version of this pie, so you can do whatever you want with those whites, and they do not need to be perfect, nor warmed, nor nuthin. Feed them to the dog if you do not want to eat them yourself. To the 3 egg yolks add a single 14 oz. can of *sweetened condensed* milk. Not the evaporated kind, be careful of this distinction and you will have mastered the most difficult part of this process right there on the supermarket isle, pat yourself on the back or get a passing stranger to congratulate you similarly, select *sweetened condensed* milk of any brand. Tell the stranger what you're up to and invite them over, maybe you will have a new friend for life. Mix thoroughly, then add 1/2 cup of this conveniently bottled Key lime juice. I like to do this gradually, pouring a stream of juice into the center of the milk-and-eggs while stirring gently with a spatula, which saves the lime juice from slopping around so much and over-curdling the goo it contacts on the perimeter of the bowl. But that's pretty fancy as this pie goes. Stir around until thoroughly incorporated. It is normal for the stuff to begin to thicken from the acidity of the lime juice while still in the bowl. For the sake of purity, not even lime zest is added since it would likely come from NON-KEY LIMES. That would be sad, no?

So pour the lime-milk-eggs goop into the crust and bake for around 15 minutes in a standard 350 degree oven. Did I not remind you to preheat your oven first? Do I look like Fannie Farmer? Remove from the oven, cool until room temp, then refrigerate. It's nice to serve in slices with some fresh whipped heavy cream, but maybe fun to just shove it in someone's face, or have a blast with a can of the nasty stuff at your next party.

That's my plan, anyway. At least one of them....
Enjoy!!!

JuneauMusic Visits the Newly Opened Island Pub in Douglas

2005-04-01T12:41:00.000-08:00

First Impressions

Flames dancing 2 feet high from within and reflected upon a giant, shiny copper wood stove. Real wood floors strecthing out to warm burgandy, butterscotch and deep blue walls with hunter green accents. A very cool cage/apparatus containing bottles of alcohol and glasses glinting in the low soft light as the hang over the centrally located bar. Red leather bar stools with generously diametered seats, and of course big, bay windows looking out on the channel. My first impression: These guys / gals set out to do this remodel right. A lot of planning and research undoubtably went into the design of this place and I am quite greatful for it.

Take the 42 inch plasma screen TV. I am not a fan of these as it usually means I am uncontrollably darting mezmorized glances at it and insulting my conversation companion but, the Island Pub placed it is a way that it is at once present and yet not distracting. The screen is situated on a wall far from any of the tables and was not distracting at all. Even though I was facing in its direction I was not once assaulted by it. However when my date left the table I had to just tilt my head to be entertained until she returned. Nice touch.

The Kitchen is open air style and most seats in the house give you a nice view of flame licking inside large copper armored ovens.

There were a nice assortment of places to sit at as well. A large bar towards the back by the windows, barstool / tables lining the bay windows, table and chairs to seat 4 or many more in the center and in clear view of the open, entertainging kitchen.

And They Did Come, Oh Yes They Did
By 7 o'clock the joint was jumping, even though it has been open only four or five days. It was full of people and conversation but did not feel too packed. It was easy to manuever around the bar and yet there was an electricity in the air. Where did they come from? How did they know? One thing was for sure: Everyone seemed very happy to have a new place so inviting and fun.

Service
The service was excellent. Our waitress was courteous, professional and, most importantly to me, sincerely happy. Rick, who is one of the owners (and maybe the only owner. I don't know. Remember, JuneauMusic is just your friendly neighborhood wall crawlers doing this thang for fun), was darting here and there serving drinks and obviously caring very much about his customers. I felt well taken care of.

Food
Kari and I ordered a Vegitarian Pizza. I am from New York. Among other things, I am a pizza snob. I liked this pizza. I would order it again. That is much more than I will say for most pizza I have had outside of the Big Apple (Pizza Roma is another place I am pizza-happy) . The Island Pub's crust had a great flavor and generous crunchy corn meal dusting its bottom. It did not have the "chew" I love about good New York pizza, but I have not found any place east of the Hudson that does. It was topped with a nice assortment of veggies including perfectly cooked asparagus (cooked to a bursting crunch) and flavorful eggplant. Veggie Pizzas often suffer from excess moisture from eggplant or mushrooms but those giant fire breathing stone ovens must be for more than just show because these toppings where juicy but not at all watery.

Smoking Section

There is a decently sized enclosed room designated for smokers. It is nicely decorated with a large window looking out on the main room. I can see this woring very well for people who smoke and, after sitting in the main room, can take a quick smoke break.

Conclusion

This is a great place to go with a large group or just a single friend. I am happy happy happy. Now, will they have music?

Red Hat Visits Costa's Tin Pan Alley Diner

2005-03-23T14:18:00.000-08:00

Peek in the window...

Curly, Larry, Moe, and who's that clown on the end?

It was a beautiful Juneau spring morning. I was looking for a friend, and knew exactly where to go. I glanced in the window.... success! and stepped inside Costa’s Tin Pan Alley Diner, down at the Wharf building in the Chilkat Cone Kitchen. Everyone at the counter looked so pleased. Of course Collette Costa, the Goddess herself, had a laugh.

Collette’s hours are Mondays and Wed.-Fri. 6:30 a.m. (yup, that’s right, 6:30 a.m.) ‘til noonish, weekends she starts at 8 and goes ‘til 3. She basically does up whatever you want as far as breakfast goes, runs some specials listed on the board each day, weekends features assorted crepes (uh, that's supposed to rhyme with 'grapes') and sometimes even has some of the best pie in Juneau to feed your fancy. The system is beautiful. Just go on in, head to the right to write down what you want, hand it over and shout out “Order In!” Find a friend or sit down next to a stranger, there’s always a good conversation to join. Then it’s Order Up! and time to chow down, assisted by an extensive assortment of condiments available self-serve along with mugs for fresh coffee or any kind of tea. Juices... well, you have to ask for the juice.

Sometimes it’s good just to sit and soak up the atmosphere, and the tunes which Collette likes to turn on sing-along style. Who can resist an opportunity to hear this diva’s pipes? Likely favorites are Aretha, Pat Benatar, and especially Kiss ‘Destroyer’ which Collette insists is the greatest album ever created for frying. During my visit, she featured a country compilation from her radio DJ days “but we don’t need to talk about those, do we?” Often enough it’s Tom Jones, or the latest from Collette herself or other local artists’ cd’s. She finds that playing Fred Astaire at the end of a shift really gets people on their feet, so if you hear him, it’s probably time to dance on out to the springtime. Pay the woman first, of course. You’ll be well fed, likely caught up on the tastiest Juneau gossip, and thoroughly juiced. I sure was.

Stay tuned to JuneauMusic.com for Collette’s exciting summer plans, and maybe even words from the mouth of the Goddess herself. Meanwhile, remember, “There is no bad service, only bad hangovers.”

The hand of the Goddess presides over her creation...

Food Holidays You Need to Know

2005-03-21T12:15:00.000-08:00

Courtesy JVVE Recipe Weekly, Red Hat wants to let you know that every day is the day to celebrate your food, at least according to someone... for example, did you know that all around this great nation, people have been enjoying Nutrition Month? or Frozen Food Month? That doesn't seem much of a stretch.... How 'bout combining Peanut Month with Sauce Month, for a yummy Peanut Sauce Month? It's also Flour Month, unspecified as to type so even the celiacs can get in on this one, same for Noodle Month. I guess I'll have to find a copy of 'Tampopo', or maybe just pull out the Atlas roller again and get crankin'! Red Hat favors a dough recipe that goes halves on all-purpose and semolina flour, uses plenty of butter instead of a dash of olive oil, and straight marsala wine along with egg yolks. Delicious, for all your noodle needs!

Here are some national food holidays celebrated this week:

March 21 - National French Bread Day
March 22 - National Bavarian Crepes Day
March 23 - National Chip and Dip Day
March 24 - National Chocolate Covered Raisins Day
March 25 - National Lobster Newburg Day
March 26 - National Nougat Day
March 27 - National Spanish Paella Day

Not sure where to do a good job today in Juneau for authentic french bread, but if anyone is celebrating on the 27th with paella instead of turkey or ham, invite Red Hat! (Same if you happen to own a copy of 'Tampopo' and want company to watch it, anytime, really, I'll cook....)

An organic explanation?

2005-03-15T11:15:00.000-08:00

?????????????

"No diet will remove all the fat from your body because the brain
is entirely fat. Without a brain you might look good, but all
you could do is run for public office."

- Covert Bailey (fitness expert)

Red Hat Gets an Audience with Pam Green the Soup Queen

2005-03-12T01:27:00.000-08:00

Pam Green the Soup Queen currently sells her soup and some splendid panini sandwiches out of the Chilkat Cone Kitchen in the Wharf building. We wanted to find out more about this recent addition to the Juneau culinary scene, so a hungry, soul-searching Red Hat stopped in for an audience, and a bowl.

The Queen hails originally from New York, landed in Juneau after traveling, liked it enough to spend two years here, and then decided to stay on the flip of a coin. A common story? The Soup Queen is definitely Everybody’s Queen, just as soup is everybody’s food. And just so many folks in Juneau have a good story about how their passion began, there’s definitely a great love and a story behind Pam’s soup.

Long ago and far away, in aforementioned New York, there lived twin Green Princesses, and one was named Pam. They came from a long lineage of excellent soup makers, so it was no wonder that these little girls found unusual motivation and pleasure to make homemade soup, from scratch, upon coming home from school many days. Especially chicken soup. And everyone knows, soup is good for the soul and chicken soup is the very best, so it’s no wonder Pam’s soups are so special. The Princesses grew up, Pam also took up competitive figure skating, entered the corporate world, traveled the whole one over sampling soup, and became Queen.

The inspiration for some of the Queen’s favorite menu offerings comes directly from her travels. For example, Red Hat enjoyed a bowl of Tom Kha Gai, or Thai chicken soup, on this visit. It was delicious, and anyone looking for an especially good write-up from Red Hat can certainly get one if they can actually beat the Soup Queen and provide a better bowl of this elixir! The basis of Pam’s Alaskan halibut chowder is a South American coconut lime soup, yummy! She offers a fish soup every Friday, as well as split pea most Thursdays as per the finest American diner tradition fog or no fog. African Peanut soup is another favorite, although this is Pam’s own recipe adapted to provide for the vegetarian palate rather than the result of travels in Africa. She also likes Vietnamese Pho (noodle) soup, not to be confused with faux soup aka ‘sauce’ or ‘gravy’ to you and me.

Whatever kind of soup you’re in the mood for, you can check the Soup Queen’s dailly menu as well as place orders, find out about catering information, and generally enjoy alot of soupy spirituality at her website, www.thesoupqueen.net, with the emphasis on '.net'. Apparently, there is a www.thesoupqueen.com out of Sydney, Australia. Another twin? This one’s name is Antoinette, but appears to have similar passion for soup.

Pam finds that just as when she was merely Princess, soup is still good for the soul, in any weather. Of course, Juneau’s cool rainy climate is especially good soup weather all the time. Right now and at least through Folk Festival, it’s fine fine thing to cozy up to a bowl at the Chilkat Cone Kitchen, in the Wharf building downtown, from noon to 3:30 p.m. The Queen will be back outside among her people likely in May with a cart behind the library, near the new public restrooms. She’ll offer her soup, veggie wraps, and other assorted items. We know it’s good... Even after hours, one hungry customer walked into the Cone Kitchen asking hopefully, “Is there any chance I can get some soup?” Although he was wearing a red shirt which should have earned him a cup if not a whole bowl, there was no soup left to offer. It’s that tasty! (Sorry no more soup, Gareth.)

So check out the Soup Queen’s website, and then get yourself to the Cone Kitchen for some excellent soup, while you can!

OH yes, wardrobe for the photo: “I love red hats, but that’s not a hint. Someone I know likes red hats, so I chose that one,” said Pam Green the Soup Queen.

'Eating': A Red Hat Retrospective Film Review

2005-03-06T14:36:00.000-08:00

"Happy and successful cooking doesn't rely only on know-how; it
comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."

- Georges Blanc, Ma Cuisine des Saisons

A long time ago, I mean years, I mean it must have been the summer of '00, maybe even the very same week Red Hat got the first red hat, there showed at Silverbow in a month of food movies one called 'Eating'. Have you seen this film? If recollection is correct, it is set in LA and is about a birthday party shared by four women, each one reaching a different decade in age. The most dramatic device in the movie is a series of filmed interviews conducted by one of the characters, who was making a documentary about womens' relationships with food. She went from celebrant to celebrant, asking for candid answers about eating habits.

Red Hat is no film critic, granted, but that had to be one of the saddest movies in the world. Or maybe just most disturbing. For these unfortunate mothers and daughters, wives girlfriends ex's and individuals, the relationship with food was unidimensional. Eat, or not to eat, that was the question. When, what, how much, how little, why and why not had formed the parameters of their relationship in keeping with the dynamics of their lives, were merely a modus of control. Have it, be out of it. Or be under it. It was an adversarial relationship, not a friendly one. Where was the play? Where was the humor, the joy, the thousand-fold pleasures in anticipation, procuration, preparation, the sensory wonder, the mystery of experimentation, the alchemy of heat and time, the faith? It was no wonder that many of these women felt a fundamental lack in their lives. Where was their love?

Readers, Red Hat invites you to love your food as though it were a physical manifestation of the spiritual sustenance that forms the fabric of life worth living. In every aspect, at every possible point in the process, participate, create, and share. Who knows what will come from it?

If you already feel this way about your food or really anything in your life at all, hey, email Red Hat and let us know how!

"I prefer to regard a dessert as I would imagine the perfect
woman: subtle, a little bittersweet, not blowsy and extrovert.
Delicately made up, not highly rouged. Holding back, not exposing
everything and, of course, with a flavor that lasts."

- Graham Kerr (the Galloping Gourmet)

Come back for more food soon.... and as a note of interest, this past week was National Eating Disorder Week. Who knew?