Craft Beer and "Craft Salmon" at T. Cook's Alaskan Beer Dinner Last Night

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For the second course, Alaskan Brewing offered their coriander and orange peel flavored wheat beer: the Alaskan White Ale. The slightly, sweet beer with a subtle citrus finish matched well with the frisee, arugula, and watermelon salad.

By the time the main course arrived, we were more than ready to taste the Skuna Salmon. As Chef Hillson would explain later in the dinner, the family-run salmon farm raises its fish with the same care and consciousness that have long-been pillars of raising high quality beef and chicken. The Skuna Bay salmon are carefully caught in a stress-free manner and then hand-expected and processed. Sounds excessive...until you try it. Chef Hillson serves as a sort of spokesperson for the salmon company and spoke passionately about the importance of buying farmed fish in order to preserve populations wild salmon.

The buttery and perfectly pink fish came topped with a salsa verde of anchovies, capers, lemon and olive oil. Sitting atop a bed of fingerling potatoes, artichokes and peppers, the dish complemented the Alaskan Amber quite well. The beer, based on a recipe from a turn-of the century Juneau area brewery, offered a smooth but malty flavor that could harmonize with almost any meal. We struggled to finish every last bite of the thick fillets, already knowing desert would be a tight squeeze.

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Lauren Saria
Contact: Lauren Saria