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Photos: Roasted local spot prawns, with fennel, orange, olive and bacon

Local prawns and Castelvetrano olives anchor the winning dish, by Kate Consenstein and Heidi Drygas, at this year's Sustainable Seafood Cook-off.
Jennifer McGovern photo
Fennel caramelizing as it roasts. The root vegetable was a key ingredient -- along with bacon, oranges, prawns and olives -- in the dish that won this year's Sustainable Seafood Cook-off.
Jennifer McGovern photo
The winning entry in the Sustainable Seafood Cook-off -- a dish by Kate Consenstein and Heidi Drygas that combines local prawns, Castelvetrano olives, bacon and oranges -- in its final plated form.
Jennifer McGovern photo
Kate Consenstein and Heidi Drygas, competing under the team name Salty Sisters, took top honors in the Sustainable Seafood Cook-off.
Jennifer McGovern photo

The more I settle in and get to know the Alaska food scene, the happier I am to discover the dedication of local food lovers, writers, and organizations here. This year for Food Day -- a nationwide event that helps promote healthy, affordable, and sustainably-produced food -- Anchorage was right in the hub of it all with a Sustainable Seafood Cook-Off, which also benefited the Downtown Soup Kitchen.

The cook-off was reminiscent of popular Food Network challenges. Four duos battled it out in one hour to produce the best seafood dish for five local judges The Catch: The contestants only know what the main ingredient is just before the clock starts ticking. If you’re a Food TV geek, think Iron Chef meets Chopped.

Cook the winner: Alaska spot prawns with fennel, orange, olive and bacon