The moment I stepped off the plane in Anchorage I spotted the red sign of Alaska Doghaus. I knew that my hunger pangs had been answered.
This is my reindeer sausage with sauerkraut. Reindeer sausage is widely available in Alaska but relatively unknown in the Lower 48. I really enjoy it---rich but not gamey, tasty but not overwhelming. My sausage really hit the spot and kept me going for another few hours.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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