Positioned within the Mat-Su Valley of South Central Alaska, Feather & Flour in Palmer, is nothing wanting extraordinary. As somebody who has fine-dined world wide, I’ve developed an eye fixed (and palate) for eating places destined for greatness. Feather & Flour is one among 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 Wonderful Eating with Native Substances
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 season harvest is widely 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 via the soul of Alaska.
A Memorable Begin: Appetizers that Set the Bar Excessive
Our night started with a number 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 season itself. A balsamic discount added simply the fitting steadiness to this already stellar dish.
Celebrating Native Substances: A Farm-to-Desk Journey
Feather & Flour takes its ‘Fjord, Forest & Farm-to-Desk’ philosophy critically, and this ethos shines via 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 have been paired with beets, crisp apples, blueberries, goat cheese, and candied pecans, all tied along with an apple cider French dressing. Every chew was a ravishing 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 Primary Programs: Scallops and Beef That Shine
For my third course, I selected the Kodiak Weathervane Scallops, they usually have been nothing wanting perfection. The seared scallops have 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 domestically 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 unbelievable 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 have been well-versed within the provenance of every ingredient. The restaurant, housed in a Nineteen Fifties residence, gives an intimate and comfortable environment, including to the allure of the night. With simply three seatings (Name to substantiate), remember to make a reservation—this place is in excessive demand, and for good motive.
A Imaginative and prescient Delivered to 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 substances is clear in each dish. Luke, together with his background in design and pictures, has created an area that displays the sweetness 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 local people, however I imagine it’s on the cusp of one thing a lot greater. For those who admire high quality eating and the extraordinary flavors that Alaska has to supply, that is one restaurant you don’t need to miss. And, as somebody who has precisely predicted Michelin stars earlier than, I wouldn’t be shocked if Feather & Flour earns one among its personal within the close to future, particularly since Alaska solely has one restaurant to boast this honor.
