Situated within the Mat-Su Valley of South Central Alaska, Feather & Flour in Palmer, is nothing wanting extraordinary. As somebody who has fine-dined all over the world, I’ve developed an eye fixed (and palate) for eating places destined for greatness. Feather & Flour is certainly one of them. I’ve predicted Michelin stars earlier than—Bianc in Hamburg, Germany for instance, now boasts two—and Feather & Flour has the potential to affix these ranks.
How Feather & Flour is Redefining Fantastic Eating with Native Components
Tucked away within the coronary heart of Palmer, Alaska, the place towering mountains kiss the sky and glacial rivers carve the land, Feather & Flour rises like a culinary oasis within the wild. Right here, every dish tells the story of the Alaskan earth—of forests wealthy with life, of fjords brimming with bounty, and of farmers who coax magnificence from the land with rugged arms. It’s a place the place the fleeting summer time harvest is well known, and the deep hues of autumn linger lengthy after the season fades. At Feather & Flour, the plate turns into a canvas, and each chew is a journey by the soul of Alaska.
A Memorable Begin: Appetizers that Set the Bar Excessive
Our night started with a collection of appetizers that instantly impressed. The roasted native carrots with house-made ricotta, honey, kelp, chili crisp, and candied pecans was a pleasant medley of flavors. The creaminess of the house-made ricotta, the sweetness from the honey, and the briny contact of kelp made this dish stand out. The Caprese salad adopted, that includes vibrant native tomatoes, mozzarella, basil, and a backyard pesto that tasted as recent as summer time itself. A balsamic discount added simply the precise steadiness to this already stellar dish.
Celebrating Native Components: A Farm-to-Desk Journey
Feather & Flour takes its ‘Fjord, Forest & Farm-to-Desk’ philosophy critically, and this ethos shines by each course. The primary course, the Tomato Meze, showcased native tomatoes, cucumbers, recent dill, pistachios, and haloumi cheese. The dish was an impeccable mix of textures and flavors, enhanced by a silky native yogurt tzatziki and a drizzle of olive oil. Paired with a Pinot Noir Blanc, this was a dish that celebrated Alaska’s quick however fruitful rising season.
The Essence of Autumn: A Fall Harvest Salad to Bear in mind
The Fall Harvest Salad introduced the colours and flavors of Alaska’s autumn to the plate. Native greens had been paired with beets, crisp apples, blueberries, goat cheese, and candied pecans, all tied along with an apple cider French dressing. Every chew was an attractive distinction between earthy and candy, with the creamy goat cheese and crunchy pecans including depth to the dish. A Portuguese Rosé was the right companion to this autumnal masterpiece.
Unforgettable Predominant Programs: Scallops and Beef That Shine
For my third course, I selected the Kodiak Weathervane Scallops, and so they had been nothing wanting perfection. The seared scallops had been buttery and tender, resting on a magic Molly potato purée that was impossibly clean. Winter squash and Brussels sprout hash added a hearty, seasonal contact, whereas a dry Riesling complemented the richness of the white wine-garlic cream sauce.
I additionally had the pleasure of tasting the Beef Tenderloin, which was equally spectacular. The tender beef was paired with garlic and herb mashed potatoes and regionally sourced greens, all introduced collectively by a savory house-made pan sauce. Paired with a Bordeaux, this dish was pure consolation and class—an unforgettable mixture.
Candy Endings: Desserts That Go away You Craving Extra
No meal is full with out dessert, and Feather & Flour didn’t disappoint. The Banana Pudding, with caramelized bananas and house-made vanilla wafers, was a pleasant nod to nostalgia, elevated by a malted toffee sauce. The Peanut Butter-Chocolate Cake was equally spectacular—made with native zucchini, it was wealthy, moist, and topped with fluffy peanut butter frosting. Paired with a Solar Thief Porter, this dessert was the right finish to an unimaginable meal.
Distinctive Service in an Intimate Setting
Feather & Flour is greater than only a meal; it’s an expertise. The service was impeccable, with educated workers who had been well-versed within the provenance of every ingredient. The restaurant, housed in a Nineteen Fifties residence, affords an intimate and comfortable ambiance, including to the attraction of the night. With simply three seatings (Name to substantiate), make sure to make a reservation—this place is in excessive demand, and for good cause.
A Imaginative and prescient Dropped at Life by Passionate Alaskans
Heather Greenwood and Luke Hyde, the duo behind Feather & Flour, have poured their hearts into this enterprise. Heather’s culinary journey began at Le Cordon Bleu, and her ardour for Alaskan components is clear in each dish. Luke, along with his background in design and pictures, has created an area that displays the wonder and ruggedness of Palmer, Alaska. Collectively, they’ve crafted a eating expertise that’s as considerate as it’s scrumptious.
The Subsequent Michelin Star?
Feather & Flour has already made a reputation for itself in the area people, however I imagine it’s on the cusp of one thing a lot greater. When you admire positive eating and the extraordinary flavors that Alaska has to supply, that is one restaurant you don’t wish to miss. And, as somebody who has precisely predicted Michelin stars earlier than, I wouldn’t be shocked if Feather & Flour earns certainly one of its personal within the close to future, particularly since Alaska solely has one restaurant to boast this honor.