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Thai shrimp noodle soup

Guest Chef Guy Conley from Ginger cooks up a hearty soup for the cold winter days. More>>

Dark chocolate terrine

The most popular dessert at the Southside Bistro is the subject of What's Cooking this week, courtesy of guest Chef Travis Haugen. More>>

Scallop chowder

The weather has turned cold and Chef Al is feels it's chowder weather. This week he creates a Kodiak scallop chowder to warm you up. More>>

Classic Caesar salad

This tasty standby is a simple way to graduate from a normal side salad with your dinner to something a bit more involved. More>>

bit tet xao me (Filet of Beef with Sesame)

Chef Al Levinsohn shows us how to prepare bit tet xao me, or filet of beef with sesame. More>>

Steamed scallops in tom yum broth

Chef Al Levinsohn shows us how to prepare Alaska sea scallops with a Thai flare. More>>

Stuffed pork chops

With Oktoberfest just around the corner, here's a scrumptious German dish for the annual fall festivities. More>>

Alaska silver salmon with local greens, birch syrup and Moostard vinaigrette (PDF)

by guest chef Patrick Hoogerhyde of Orso and The Glacier Brewhouse
Wednesday, September 8, 2009

Low bush cranberry and birch syrup molasses on a Susitna Valley hash nested with Alaska summer greens tossed in a Glacier Brewhouse Stout and alder Moostard vinaigrette. More>>

Thai shrimp toast

This week's recipe is all about showing how easy it can be to cook a new, exciting seafood meal. (Recipe is for approximately 24 pieces.) More>>

King salmon steamed in paper with arugula pesto

(Serves 4) More>>