Trailside Gourmet

     Summer is in full swing and our welcome guest from outside are here. Downtown Anchorage can be daunting this time of year. Don’t let the fleets of rental cars and seemingly mountains of luggage that fill our streets cloud your thoughts.

Get on down and enjoy the happenings in our great city.  There are some new places that are starting to blossom like the fireweed in August. Here is my pick for a pleasant dining experience this month. Sizzlin’ Café. 

Tucked away on 3^rd avenue on the very edge of downtown it is surprisingly easy to navigate to and parking abounds on surrounding streets. Just down the block from the Wood Shed and across the street from the Hilton.  I found it interesting that visitors knew more about this place than the average local.  Surprising in light of the delicious fare served here.

Sizzlin’ Café is owned and operated by Chef Rob Obermann.  Rob is a recipient of the Alaskan Culinary Association Chef of the year award. With and impressive resume beginning with The Culinary Institute Of America in New York, Rob’s career and experiences shot skyward and reads like the who’s who of the cooking  elite. Blazing a path through the lower 48 and to the top of the Anchorage scene you might remember him from the Hilton or perhaps Seven Glaciers. Although large venues are great, Chef Rob Obermann always wanted to open his own establishment. I, for one, am glad he did.

My first visit was for lunch.  A Panini sandwich and salad was ready in ten minutes and was in a word, tasty. Sizzlin’ Cafe makes its own bread for the ultimate Panini experience. It just begs to be tried.

Dinner here was appetizing. I started with Kachemak Bay Stuffed Mushrooms, a great way to begin. Mushrooms stuffed with crab, red pepper, Jalapeno and parmesan accompanied by a mouth watering sauce. Not to spicy, a tantalizing flavor that wakes you up.

Next to arrive was the salad. This is a hard choice and greatly contested among regular patrons as to which is the best. The Sizzlin’ Salad is delicious and consists of mixed greens, almond, feta cheese and a Key Lime Vinaigrette dressing, Yummy. The Freshly prepared Cesar is also a winner. It is light and airy with a little bit of a zip to finish. The homemade crotons really add to this. It is my personal favorite. The portions are a great size. Give it a try and let me know what your favorite is.

For an entrée I just had to sample the stuffed Tri-Tip. An often overlooked cut of meat, when properly prepared this can be tender, moist and full of flavor.

Provided by Chef Rob Obermann, Try this on your own Tri-Tip

GORGONZOLA BORDELAISE SAUCE                                                                                                                        Ingredients:                                                                                                                                                                           2 2˝ tbsp. Butter
2 ˝ tbsp. Shallots, minced
2 cloves Garlic, minced
2 ˝ Carrots, shredded
3 c. Beef stock
ľ c. Sherry
2 tbsp. Lemon juice
1 lb. fresh button Mushrooms, sliced
Salt and pepper
3 tbsp. Cornstarch

Ľ lb. Gorgonzola cheese

Procedure:

Melt the butter in a medium saucepan over medium heat. Add the shallots, garlic, and carrots. Sauté for 5 minutes or until limp but not brown. Add the mushrooms, stock, sherry, and lemon juice. Heat until almost boiling, then lower flame and simmer for 5 minutes. Season with salt and pepper to taste. Mix the cornstarch with 1/4 cup water and add to the sauce. Return sauce to a simmer, stir until thickened. Remove from heat and strain sauce. Crumple gorgonzola cheese. Slowly add to sauce and continue to stir till all cheese is melted. You may strain sauce again or serve as is. It makes about 3 1/2 cups.