What's for Lunch in Anvik?

Lance Mackey is just about to reach Anvik by late Friday morning, the first stop along the mighty Yukon River. It doesn’t appear at this point that any of his competitors are going to be able to catchup in route to this milestone of the Iditarod although Sebastian Schnuelle and Aaron Burmeister are closing the 10 mile gap between them and Mackey.

The Yukon River is a major part of the Iditarod trail which, in southern-route years goes from Anvik up to Kaltag. The river runs along many small villages that rely on the Yukon as a main thoroughfare for transportation, not only with boats during the summer but also by often using the frozen river as a snowmachine highway during the winter. The first musher to the Yukon is always greeted by a gourmet chef from the Millenium Hotel in Anchorage, where they receive a 7 course meal prepared over a campstove and a nice “after dinner mint” of several thousand dollars cash. If eating in a rush doesn’t sound like fun, don’t worry – the musher is also invited back to the Millenium to enjoy the meal again with a loved one (except for the “after dinner mint” – you only get that once).

From Millenium Chef Cory Gerber, here is the menu he created for this year’s musher to have for lunch in Anvik (should they choose to stay!)

appetizers
Braised Pork with potato & yokee (sp?)
Beef & Goat Cheese Salad
Alaskan Crab Ravioli

Fish course
Alaska Bouillabaisse with a saffron tomato broth

intermezzo
Mango Sorbet served with Lemon Preserves

entree
Crispy Duck Leg with Braised Red Cabbage and Bacon
Dry Aged Rib Eye with Celery Root Puree served with a slow cooked mushroom sauce

Cheese plate
Platter of assorted Artesian cheeses, sausages, chutney, and Salmon

dessert
Flamed Strawberry Romonoff, served with French Vanilla Ice Cream and a Lemon Shortbread cookie.

Prepared and served on site by Food & Beverage Director – Bill Wallace