Of course, TECHNICALLY and structurally it’s the same as it was back in January but this morning. The Pike Place Market I visited today is much different than the one I visited last January. Local peonies are stealing the show at the Pike Place Market right now! Eaten seaside while being warmed by the sun was simplicity at its best. No one at the center could tell me much about the blue jam but back at the Heritage RV Park it was great on my morning granola with yogurt and berries. Haskap Jam from Alaska Berries was scored at the visitor center in scenic town of Kenai. The Alder smoked Kachemak Bay Sea Salt also from the Homer farmers market added a lively touch sprinkled over the evening salad. It was the bread of choice for breakfast and lunch. Light and flavorful, the bread made great sandwiches and was enhanced even further with sunflower sprouts from the Saturday Homer Farmers Market. The sliced sourdough was from The Bakery in Girdwood and sadly didn’t last long in my mobile kitchen. They were also tucked on smoked salmon canapés, resulting in a very Scandinavian inspired hors d’oeuvre. Pickle rings were added to smoked cheese bratwurst carted up from Seattle. ![]() The kelp pickles, made in Sitka from local seaweed and seasoned with the iconic bread and butter pickling spices, were ridiculously good. It was a delightful way to bring the flavors of Alaska to the Dixie plates on the campground dinner table. While cruising through the Land of the Midnight Sun this week, I stocked my pantry with a spontaneous array of local goods. This week we had a fully equipped kitchen in a Minnie Winnie which we rented from Great Alaskan Holidays in Anchorage. For many years I had a mobile kitchen in our family travel trailer which took our family of five far and wide through the Pacific Northwest and Alaska. My husband and I have been camping for decades now and one of my side shows while doing so has been to hunt down local specialty items while we are out on the highways and byways. While traveling from Anchorage to Seward and then down to Homer, I poked around shops, farmers markets, bakeries, restaurants and harbors to hunt down these off the grid goodies made by small local and dedicated artisans. These are just a few of the local foods I scavenged and savored on a recent RV trip to Alaska. The lamb noodles have so much flavor and it’s just wrong they cost so little.Kelp pickles. I’m obsessed with noodles and I love trying them in ways that highlight other cultures, other than Italian, which is my personal comfort zone. Each little dish is presented with a variety of spices and always prepared with fresh vegetables that change daily.” It’s an all vegetarian plate that caters to the six flavor profiles of India’s ancient Ayurvedic principles: salty, sweet, sour, bitter, astringent and pungent. “My top cheap eat is the vegetarian thalis at Ayurveda cafe on 94th and Amsterdam. The slice is perfect, the place is a piece of NYC history and never, ever disappoints. “One of my all-time favorite ‘cheap eats’ is a slice of pizza from Di Fara. It’s made fresh when you order, and you can customize the roll with whatever protein and vegetables you want. This reminds me of the rice noodle carts that used to be abundant in Chinatown while I was growing up. The box is jam packed - makes for a really hearty lunch. I’m a huge fan of roast meats, and the BBQ roast pork over rice is delicious and cheap. You never wait too long, the amount of dumplings that you get for the price is incredible, and it’s one of the best quick and cheap eats in New York City.” “Vanessa’s Dumplings are 50 cents per dumpling (or less!), and they’re so delicious. Make sure to have some of Din’s Beignets.” The mashed potatoes and biscuit buns are too good. “This is easily the best fried chicken sandwich in NYC, and it’s only $6. Note: The Salsa Verde is a gem, but you need to ask for it.” A popular order is the Pho Sandwich, but my go to is either a breakfast sandwich with hash browns and housemade salsa verde or the special BLT with swiss cheese. I love it cause they’re open 24 hours, are consistent and have a wide range of sandwich options. ![]() “It’s been around forever and I have been going there for years. Novel concept in this city, we know.įrom the corner bodega to a hole-in-the-wall watering hole, here’s where seven culinary experts like to grub on their own dime.Įxecutive Chef Cassidy Hallman of Morimoto ![]() So when it comes to dining out, we want to go where the chefs go.Įrgo: The Eat Index, a series in which we hunt down some of the city’s most well-regarded chefs and ask them where they chow down when they’re not on the clock.
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