Juneau Food

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!)

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

– 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

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....

Apple Cranberry Tradition


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:

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!

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?