seven glaciers retaurant

The dinner I was most excited for in Alaska was the one we went to on our last night. We went to Seven Glaciers restaurant, a spot nestled 2,300 ft above sea level with panoramic views and delicious locally-sourced fare.

Up we went on the tram (with some of us having their eyes closed or looking at the floor to avoid seeing the view).

 

We started with a celebratory bottle of Veuve...

 

...while we decided on our meals ahead. T went with trusting the chef and blindly accepted the tasting menu (which I became jealous of, but we had no idea what anything was, because we never saw the menu and when it was delivered no one really explained it!).

We started with soups and salads, in order: 1. roquefort & butter lettuce salad with a roquefort vinaigrette, crispy pork belly, tomato jam, and scallion pesto. 2. tomato & watermelon gazpacho with traditional garnishes, organic olive oil, and crab. 3. artisan greens salad with radish, wilted cabbage, shaved carrots, lemon herb vinaigrette, and rye croutons. 4. good question, it was T's (but enjoyable nonetheless).

 

Next was T's surprise 2nd course, which was my favorite of the entire night. Again, I couldn't tell you what it was, especially since it's now been over a month since I was there, but it was a delicious halibut with soft noodles and black olives.

 

T then had another mystery dish, an asian salad topping a fresh hunk of salmon, again good, but nothing close to how perfect the previous dish was.

 

As an entree I had the fresh Alaskan salmon with lemon spaetzle, corn, english peas, and a fireweed honey glaze. I had no problem finishing this entire dish, with the soft and light spaetzle pairing perfectly with the crispy top of the salmon and the crunch of the peas.

 

Meim went with the Alaskan halibut with tomato, green beans, fingerling potatoes, and a tomato vinaigrette. Again, another person had no issue finishing their dish on their own.

 

My dad went with the deconstructed king crab risotto with a lemon and black pepper risotto, broccolini, grilled lemon, and a citrus butter.

 

T had a delicious chicken entree wrapped in a pork belly, which was absolutely perfectly paired...and some mystery sides, of course. He also had a wagyu beef course, which was eaten to quickly to document, but was as tender as could be and had punches of flavor, unsurprisingly.

 

We finished with dessert, of course.

 

T started with a few small treats...

 

I went with the beignets with vanilla bean, a rum caramel sauce, and a banana cardamom gelato. I was so excited, I love the sugary pillowy goodness of beignets, but I was so sad when this arrived. They were dense pillows with lackluster sugar and a sauce that was overpoweringly rum with not even a slight glimmer of caramel. On the other hand, the banana cardamom gelato was deliciously creamy and a refreshing hit of banana.

 

Meim went with the chocolate hazelnut cake with dark chocolate, hazelnut and chocolate silk cream, and a smoked mocha gelato. Overall this worked much better, and the gelato again got a rave review.

 

My dad went with their signature baked Alyeska with a chocolate cake, trio of chocolate mousses covered in bittersweet ganance and an Italian meringue. Again, no complaints, but it was quite large, and definitely made for sharing!

 

After dinner, we strolled about outside, enjoying the gorgeous setting, before heading back down.

 

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simple weekend recap: edition 11

Friday after work I met up with a friend to try the Boylston location of the Parish Cafe (information here). A minute-walk from the Arlington T station, the Parish Cafe uses recipes for sandwiches provided by chefs all across Boston (along with an amazing cocktail menu). I went with the L'Espalier, created by the chef & owner of L'Espalier, Frank McClelland. A tasty combination of fresh Maine crab meat mixed with a homemade remoulade served open faced on toasted brioche topped with sliced avocado and mango. Served with Cape Cod potato chips and salted greens. I also opted for the Stella al fresco, absolut Ruby Red Grapefruit Vodka mixed with fresh lime juice, simple syrup and Ruby Red Grapefruit juice. Shaken and served straight up with a splash of Sprite. Delicious & generously strong.

Saturday, Erin & I spent some time with the leaves and pumpkins...

 

 

 

...before heading out to a friend's new place in the South End. We went to Aquitaine for an early dinner with their prix fixe menu that is offered from 5:30-6:30 nightly. A 3-course meal with a glass of wine for $29.95, a steal for a large-portioned French dinner in Boston! I will definitely be back for the regular menu.

We slept in and started the day on the right foot

 with a BLT with baby spinach and grape tomatoes... 

...before a walk through the dog park with Erin on a perfect fall day.

 

 

 

When the sun began to set, we headed home for a dinner of squash 

risotto and some pumpkin carving (and seed toasting!)...

 

 

 

before ending the weekend with a dessert snack 

of homemade banana bread and tea.

 

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butternut squash risotto

Risotto is one of the most lovingly-created dishes. It's warming, creamy, and filling. It is the perfect side-dish, or can be amped up with proteins and veggies to make a star of an entree. Risotto is misleadingly difficult looking, but it is simple and impressive. This would be the PERFECT side dish for Thanksgiving next month!

Ingredients (for 6):
1 medium butternut squash
3/4 cup water
4 tbs olive oil
Salt & pepper
1 tbs brown sugar
1 1/2 sticks of butter
2 onions, diced  
2 tbs fresh sage, minced
1 tbs fresh rosemary, minced
5 cups of chicken stock
2 cups rice (Arborio or basmati)
1/2 cup dry white wine (+1 glass to drink while stirring)
1/2 cup grated Parmigiano-Reggiano cheese 

Directions (tweaked from this):
1. Preheat oven to 375F. Cut butternut squash in half lengthwise. Scoop out seeds. Salt & pepper.

 

2. Flip over, add 3/4 cup of water to the pan, and pop in preheated oven for 40 minutes.

3. After 40 minutes, remove squash from oven. Flip over, sprinkle with 1 tbs olive oil & brown sugar. Pop back in oven for 10 minutes.

4. Scoop out squash and place to the side in a small bowl.

 

5. In a large saucepan or a french skillet, add 4 tbs butter along with diced onions. Brown the onions to the tipping point of burning over medium-high heat.

 

6. Add the rice to the onions along with 3 tbs olive oil. Stir to coat all pieces of rice. Let cook together for 3 minutes.

7. Spoon the scooped out squash into a medium-large pot and pour in 5 cups of chicken stock. Bring to a boil, lower heat, and let simmer for 9 minutes. During this time, feel free to mash with a potato smasher to create more of a pureed squash.

8. When the rice begins to bubble on the sides, add in 1 tbs each of minced sage and rosemary. Add 1/2 cup of white wine and stir until absorbed.

 

 

9. When the squash-stock mixture time is complete, ladle 1/2 cup of the mixture into the rice, stirring constantly. Let the stock almost completely absorb before adding more, 1/2 cup at a time. Continue this stock-stir-absorb-stock-stir-absorb pattern until all stock has been mixed into the rice.

 

 

 
 10. In a small sauce pan, melt 5 tbs butter along with the remaining 1 tbs minced sage. Cook until fragrant and sage is browned. Place to the side and keep warm for the final step.

11. As you continue to stir the risotto, it will become creamier and thicker. Once stock has been completely mixed in, stir in remaining 3 tbs butter, the shredded cheese, and a bit of salt & pepper. Let sit for 2 minutes.

 

 

 

12. Drizzle sage butter over risotto, stir in & serve immediately!!

 

 

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