CRS celebrates salmon’s arrival

Filleting pro Phousavanh Phetchan Pheng, aka "Pang", of Copper River Seafoods, filleted a 30-plus pound king salmon during the company's kick-off party in downtown Anchorage. The fillets produced were among the evening's door prizes. (Photo by Margaret Bauman/The Cordova Times)

Copper River Seafoods partnered with 49th State Brewing Co. in Anchorage for a community kick-off party to celebrate the start of Alaska’s summer salmon season, complete with a gourmet salmon dishes, live music and door prizes.

Some 300 tickets for the May 19 event, at $15 apiece, sold out quickly.

The gourmet all-you-can eat offerings included salmon Mi-Cuit Sous-vide sockeye, whipped mascarpone, salted baguette and aromatics, plus a sockeye belly hand roll from 49th State Brewing Co., Anchorage; crème brulee salmon by Glacier Brewhouse and ORSO restaurants, Anchorage; salmon and spot prawn sea lettuce dashi, by 229 Parks Restaurant & Tavern, Denali National Park; and pecan and maple crusted salmon with mushroom potato hash, by Westmark hotels, Anchorage.

Participating chefs included Thomas Chapman and Daniel Shier, 49th State Brewing Co.; Jeremy Fike and Rick Griffin, Glacier Brewhouse & ORSO; chef Laura Cole, 229 Parks Restaurant & Tavern, and Steve Davies and Tim Stevens, Westmark Hotels.