Only once a year is there a chance to have a true dinner date in Port Alsworth. A three course meal with full service and theatre performance to boot. No kids, dim lighting and a chance to be served a three course meal. You might even pull out that nice skirt or dress that is shoved in the back of your closet, saved for your one chance a year to “dress-up.”
The catch?
You enjoy this 76 other of your closest friends and neighbors. True Port Alsworth style. Oh the romance.
Dr. Master Chef Jon Burrows cleared his schedule, pulled out his black coat, refined his French accent and dreamed up a menu full of taste sensation fusion for the drooling crowd. I had the privilege of being a sous chef, along with Megan, another culinary master and Anthony, future Iron Chef champion. Together we poured 10 hours into the genius of food envy that would be the buzz around town for days afterward.
The menu was carefully planned and executed.
Appetizer: Beef slider with caramelized onion and melted gouda on a pan toasted ciabatta. All I can say is, booya.
Salad: Organic spring greens sprinkled with peppers, shredded organic Alaskan grown carrots, toasted almonds, crumbled with feta and hand tossed with a light champagne vinaigrette. Taste explosion.
Bread: Organic artisan spelt grain bread. Healthy never tasted so good.
Main: Almond crusted pork loin seasoned with Dijon, layered on a bed of fresh pan seared green beans, nested over garlic mashed potatoes. All drizzled with a Dijon sauce that will make you want to fly all the way to the middleofnowhere Alaska to try it! Can you taste it? YUMM.
Dessert: Cheese cake with a hint of orange on an oreo crust, peaked with a fresh raspberry and blackberry checkerboard.
I got the joy of hand slicing and arranging 300 of these delicate berries with help from Lisa the master school chef. Tedious but worth it for the final WOW of the night. My favorite part of the cheese cakes was that plans changed with how the cheesecakes would be baked. Twelve pans were needed and not had. What do you do? Call one key woman in town, who calls other women in town, collects and delivers 12 pans in under 30 minutes. Reason #267 why I love small town life.
The master at work with his beloved pork. Maybe not so beloved after #80 was hand cooked and plated, but done with love none the less.
The students who wrote, directed and acted in their OWN play also served the guests. These YA’s (young adults) are incredible people. Future world changers with the amount of talent and personality that is found in the YA’s of Port Alsworth. I feel privileged that at one point I cleaned their toilets. But no talk of toilets when there are salads this delicious to be delivered!
Megan is a focused garnisher. The stress level was relatively low despite plating 76 dishes and getting them out the door. Look at the finesse at which that Dijon sauce is drizzled and parsley is sprinkled! Award winning!
And our final master piece which I felt a personal soul tie too with those delectable berries. Pure genius meets simple sophistication.
It was a very fun evening serving my friends and seeing the YA’s take their talents to a new level. I didn’t see the full theatrical performance, but I know it was a murder mystery that involved some mysterious colored drink…but the culprit? I never found out…maybe he/she still lurks around Port Alsworth.
