Ice Cap Tavern Cookbook by erintaylordesign

ICE CAP TAVERN SIGNATURE RECIPES IN AL ASKAN CUISINE Created by Kayla Dinger • Tal Heby Kyle Sharp • Jonathan Soler Bret Whartenby

TABLE OF CONTENTS 3 Menu 4 Vegan Tomato Soup • Potato & Cheese Croquettes

6 Smoked Salmon Dill Spread 7 Bannock 8 Wasabi Salmon Burger • Wasabi Mayonnaise • Ketchup • French Fries • Brioche Buns

13 Catch of the Day Tacos • Apple Cider Vinegar Slaw • Blue Corn Tortillas • Chipotle Tartar

17 Duck Chili 18 Mayonnaise 19 Blueberry Basil Lemonade

The menu seen on the following page was used by Ice Cap Tavern for their soft and grand openings. Designed by Shirley Figueroa, Erin Taylor, and Rich Tombs

MEnu Drinks Cucumber Lime Water (complementary) Blueberry Basil Lemonade | $2

Appetizers Creamy Tomato Soup (V) | $8 served with coconut milk, crispy cheese croquettes and chili oil

House-Smoked Salmon Spread (D) | $8 a hickory smoked salmon cream cheese garnished with dill & a lemon wedge

Entrées Grilled Salmon Burger (D) | $12

glazed with soy, topped with arugula, tomato, red onion, and wasabi mayo with a side of fried and a house made ketchup

“Today’s Catch!” Tacos (D) | $13

served atop homemade blue corn tortillas vinegar slaw, and a chipotle tartar sauce

Duck Chili (GF) | $11

served with a side of house-made tortillas chips *all appetizers are served with an indiginous Bannock bread* Dairy (D) Vegan (V) Gluten Free (GF) **Please warn your server if you have any food restrictions and allergens *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions*

Vegan Tomato Soup Yield: 20 servings Ingredients • 2.5 tablespoon olive oil • 5 large yellow onion, sliced • 15 cloves garlic, sliced • 5 (28 ounce) can whole peeled tomatoes • 5 (15 ounce) can full fat coconut milk, reserve some for drizzle • 2.5 teaspoon oregano • 2.5 teaspoon thyme • 2 tablespoons basil, Julienne cut • 2.5 teaspoon salt • Black pepper to taste Method of Preparation 1. Place a large pot over medium heat and add in olive oil, onions and a little bit of salt; stir to coat. Cook onion until they have completely caramelized. Reduce heat to low and stir in the garlic. Cook for 2 more minutes or until garlic is fragrant. 2. Add tomatoes to the pot then add in coconut milk, seasonings, salt and a lot of pepper. Simmer for 5 more minutes. 3. Use an immersion blender to blend the soup until desired smoothness. Allow to simmer for 5 more minutes. 4. Taste, add salt and pepper if needed. Serve with a drizzle of coconut milk, basil, and 3 potato and cheese croquettes. Chef’s notes: See recipe for potato and cheese croquettes for the garnish or just a fun snack. Source: Inspired by https://www.ambitiouskitchen.com/vegan-tomato-soup/ 2020

Potato & Cheese Croquettes Yield: 20 Servings Ingredients • 3 pounds chef potatoes, cut into cubes • 8 tablespoon butter, unsalted • Salt to taste • Pepper to taste • 2 tablespoon milk • 1 egg • 4 ounce cheddar cheese, shredded • 1 cup all-purpose flour • 3 eggs, beaten • 1 cup Panko Bread Crumbs • 1/3 cup parsley • Oil for frying Method of Preparation 1. Bring a large pot with potatoes and water to a boil. Cook until potatoes are fork tender. 2. Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a ricer. Add the cheese and mix again. 3. Form the potatoes into balls and roll in flour, eggs, and Panko. 4. Hold cold until ready to fry at 325 degrees F. Source: Inspired by Joanna Cismaru, 2019 https://www.jocooks.com/recipes/potato-croquettes/

Smoked Salmon Dill Spread Yield: 20 servings Ingredients • 16 ounces smoked salmon • 2 cup sour cream • 4 tablespoons lemon juice, freshly squeezed • 2 tablespoon garlic , minced • 1/2 teaspoon black pepper • 2 tablespoon dill, chopped • 1/2 teaspoon kosher salt • 16 ounces cream cheese • 1 teaspoon sesame oil Directions: 1. Smoke Salmon with Hickory Wood. This should take about 15-20 minutes. 2. Cool down salmon to a safe temperature. 3. Combine the cream cheese, sour cream, lemon juice, garlic, pepper, dill, and salt in a food processor and pulse to a chunky consistency. 4. Transfer the cream cheese mixture to a mixing bowl and add the salmon. Stir to mix well. 5. Cover and chill in the refrigerator for at least 1 hour. Source: Inspired by Robin Donovan 2021 https://allwaysdelicious.com/smoked-salmon-dip/

Bannock Yield: 40 servings Ingredients • 12 cups all-purpose flour • 4 teaspoon salt • 8 tablespoons baking powder • 1 cup butter, melted • 6 cups water Directions 1. Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over the flour mixture. Stir with fork to make a ball. 2. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 1/4 inch thick and 2 inches wide. 3. Cook in a deep fryer for about 10-20 minutes. This can also be done in a fry pan on medium heat for about 15 minutes on each side. Chef’s notes: Bannock is an indigenous fried bread from Alaska and areas of British Columbia. Source: Inspired by Rosemary https://anitalianinmykitchen.com/bannock/

Wasabi Salmon Burger Yield: 20 servings Ingredients • 5 pounds salmon, boneless and skinless • 10 tablespoons cilantro, minced • 10 tablespoons green onion, thinly sliced • 5 cloves garlic, peeled and finely minced • 3 limes (juice 2.5) • 5 tablespoons soy sauce • 5 teaspoons sesame oil • 5 pinch smoked paprika • 2 tablespoons brown sugar • Salt and black pepper, to taste For Burger Add-Ons • 3 red onions • 3 tomatoes • Drizzle wasabi mayo • 1 pound arugula • 20 sesame buns, sliced Method of Preparation 1. After the salmon is skinned and boned, puree the fish and set aside. 2. In a separate bowl, combine cilantro, green onion, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to salmon, stirring gently just to combine. Season with salt and pepper. 3. Form seasoned salmon mixture into desired size and number of patties. Source: Inspiration from Mandy Dixon https://ediblealaska.ediblecommunities.com/recipes/ wild-alaska-salmon-burgers-rhubarb-chutney

Brioche Buns Yield: 20 buns Ingredients • 7 1/2 tablespoons warm milk • 5 teaspoons active dry yeast • 6 1/4 tablespoons sugar • 5 eggs • 7 1/2 cups bread flour • 3/4 cup all-purpose flour • 3 3/4 teaspoons salt • 6 1/4 tablespoons unsalted butter, softened Method of Preparation 1. In a glass measuring cup, combine 2.5 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 2.5 eggs. 2. Whisk the flour with salt. Add butter and rub into flour between your fingers, making crumbs. Using a bowl scraper, stir in yeast mixture and beaten egg until a dough forms. 3. Scrape dough onto an unfloured counter and knead until smooth and elastic, 8 to 10 minutes. 4. Shape dough into a ball and return it to the bowl. Cover bowl with plastic wrap and let the dough proof for 1-2 hours. 5. Divide doubt into desired amount and size. Gently roll each into a ball and arrange 2 to 3 inches apart on a baking sheet. Cover loosely with a clean kitchen towel and let the buns proof another 1-2 hours. 6. Preheat the oven to 400 degrees F. Beat remaining eggs with 2.5 tablespoon water and brush some on top of buns. Bake, turning the sheet halfway through baking, this should take about 15 minutes. Cool completely or hold warm for service. Chef’s notes: Add any seed or garnish you want to the top of the bun. We use sesame seeds for our salmon burgers.

Wasabi Mayo Yield: 20 Servings Ingredients • 3 cups mayonnaise • 1/2 ounce wasabi powder • Water, as needed Method of Preparation 1. In a mixing bowl combine wasabi powder and water until the mixture forms your desired consistency. 2. Combine with mayonnaise, mix well and keep cold for service. Chef’s notes: This recipe used our homemade mayonnaise.

French Fries Yields 20 Servings Ingredients • 5 pounds chef potatoes, sliced to desired shaped • Salt and pepper to taste • Oil for frying Method of Preparation 1. Peel potatoes. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. 2. Heat the deep fryer to 350 degrees F. 3. Par cook potatoes until almost fork tender. 4. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes. This will help remove the excess starch from the potatoes and keep them from oxidizing. 5. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. Cook until golden brown. Remove potatoes, toss in a bowl with salt and pepper and serve. Source: Inspired by Guy Fieri https://www.foodnetwork.com/recipes/guy-fieri/double-fried-frenchfries-recipe-1945253

Ketchup Yield: 20 Servings Ingredients • 8 ounces tomato paste • 1/3 cup honey • 1/2 cup white vinegar • 1/4 cup water • 1 1/4 teaspoon sugar • 1 teaspoon salt • 1/3 teaspoon onion powder • 1/4 teaspoon garlic powder Directions 1. Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth. 2. When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often. 3. Remove from heat and cover until cool. 4. Chill and store refrigerated in a covered container. Source: Inspired by Gina Homolka https://www.skinnytaste.com/homemade-ketchup/

Catch of the Day Tacos Yield: 20 Ingredients • 4 pounds Tilapia, skinned, deboned, sliced • 40 Blue corn tortillas, 2 per order • 1/4 cup cider slaw, per tortilla • 2 ounces chipotle tartar, per serving Fish Seasoning • 10 tablespoons cumin • 5 tablespoon chili powder • 5 tablespoon smoked paprika (or standard sweet paprika) • 5 tablespoon garlic powder • 5 teaspoon black pepper Method of Preparation 1. Cut and season the fish 2. Grill to order and add to top of blue corn tortilla with cider slaw and chipotle tartar sauce on top. Chef’s notes: We used tilapia for our concept restaurant. Please look at the recipes for blue corn tortillas and chipotle tartar sauce. Source: Inspired by Sonja Overhiser https://www.acouplecooks.com/grilled-fish-tacos

Apple Cider Vinegar Slaw Yield: 20 Servings Ingredients • 1 1/2 heads red cabbage, shredded • 3 carrots, shredded • 1/2 bunch green onions, sliced Vinegar Base • 1 cup apple cider vinegar • 1 cup olive oil • 4 tablespoon Dijon mustard • 3 tablespoons honey • 1 teaspoon salt • 1/2 tablespoon black pepper Directions 1. In a large bowl, add the cabbage, carrot and green onion, and toss until well combined. 2. In a small bowl or jar, combine the apple cider vinegar, olive oil, mustard and honey, and whisk until well combined. 3. Cover the cabbage mixture with the dressing, using tongs or your hands to ensure that everything is well coated with dressing. 4. Season with salt and pepper to taste and chill in the fridge before serving. Source: Inspired by Stephanie Kay https://kaynutrition.com/apple-cider-vinegar-coleslaw/

Blue Corn Tortillas Yield: 40 Tortillas (Serves 20) Ingredients • 8 cups all-purpose flour • 4 cups blue cornmeal • 1/2 cup vegetable oil • 3 cup hot water • 3 teaspoon salt Method of Preparation 1. In a bowl, mix together the fl 46. Divide into equal portions and roll out the dough into disks our, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal 2. Pour the hot water into the flour and oil mixture and mix together until a soft dough forms. 3. Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes 4. Divide into equal portions and roll out the dough into disks 5. Cook the tortillas on a heavy based or cast-iron pan for about 30 seconds on each side to order

Chipotle Tartar Sauce Yield: 20 Servings Ingredients • 5 tablespoons olive oil • 3 tablespoons chopped garlic • 6 chipotle pepper, seeded diced • 5 cups mayonnaise • 5 tablesppons green onions • 5 lemons, juiced • Salt and pepper, to taste Method of Preparation 1. In a small skillet, heat oil over low heat with garlic and chipotle peppers until flavors and aromas are released, about 4 minutes, stirring and tossing often. Transfer to a small bowl and let cool. Stir in mayonnaise, green onions and lemon juice; season to taste with salt and pepper. Chef’s notes: We used a homemade mayonnaise. Source: Inspired By https://www.emerils.com/121475/chipotle-tartar-sauce

Duck Chili Yield: 20 Servings Ingredients • 6 pounds duck, ground • 2 white onions, diced • 4 carrot, scrubbed and finely diced • 4 (15-oz. can) tomato sauce • 4 (15-oz. can) chicken broth • 1 cup Summer Ale - Alaskan Brewery (substitute with any Ale) • 4 (15-oz. can) cannellini beans, rinsed and drained • 4 tablespoons chili powder • 2 teaspoons garlic, granulated • 4 teaspoons cumin, ground • 2 teaspoons kosher salt • 2 teaspoons black pepper • 3 cups cheddar sheese, shredded for garnish Method of Preparation 1. Heat a saucepan over medium-high heat and brown the duck meat. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook until it is the desired thickness, while occasionally stirring. Serve immediately into individual bowls while topping with the remaining ingredients, as listed. Chef’s notes: The original recipe used venison, however to save cost, we utilized duck instead as it still provides a game taste and feel. Source: Inspired by Sandra from Sandra’s Alaskan Recipes https://sandrarecipeblogsite.blogspot. com/2017/06/sandras-alaskan-rustic-cabin-venison.html#.YfA-vOrMK5c

Mayonnaise Yield: 6 Cups Ingredients • 5 egg yolks • 2 1/2 teaspoons Dijon mustard • 5 cups blended oil • 4 teaspoons lemon juice • 3 teaspoons white vinegar • Salt to taste Method of Preparation 1. In a medium bowl, whisk together the egg yolk and the mustard. Whisking constantly, begin adding the oil just a few drops at a time. Be patient with this step --- if you add the oil too quickly, the sauce will break. When you have added about half of the oil, you can begin streaming it in in a slow drizzle. Keep whisking. The mayonnaise should maintain a thickness at this point, and the whisk should make streaks as you go. When all the oil has been added, whisk in the lemon juice, vinegar, and salt. Chef’s notes: May require less oil, or to be fixed by adding warm water. Source: Inspired by Amy Taverso, 2020 https://newengland.com/today/today/ homemade-mayonnaise/

Blueberry Basil Lemonade Yield: 20 Servings Ingredients Simple Syrup • 1/2 gallon water • 1/2 gallon sugar Lemonade • 1/4 gallon fresh lemon juice • 2 gallons cold water • 1 pound blueberries • 2 cups chopped basil Method of Preparation 1. In a saucepan over medium heat, combine the sugar and water. Stir until the mixture is heated through and the sugar has dissolved. Set the syrup aside to cool. 2. In a mixing bowl, combine the lemon juice, cold water, blueberries, and basil. Stir in the syrup. Chill the lemonade for at least 30 minutes, strain for service. Source: Inspired by Maya Wilson, the author of The Alaska from Scratch Cookbook

Cook Book Designed by Erin Taylor • Shirley Figueroa • Rich Tombs