The 15th Winterfest kickoff event, hosted by Denali Education Center, had a new twist and packed the McKinley Community Center. An exact count was not possible, but at least 80 attendees packed the center.
This year’s kickoff had a new twist with a Denali Homebrew and Appetizer Taste-off. The localist of local bands, the Iceworms reveled the crowd with foot-stomping tunes. There was dancing, laughter, eating and merriment of all kinds: this was a true celebration of the season, place and community.
Many thanks to not only the homebrew and appetizer entrants, but to everyone who contributed to the “Community Food” table.
The winners are…
“Taste of Winter” Award – Leah Mitchell with her spruce tip ale
“I want to drink this all morning” Award – Eric Groth’s dark ale
“Prettiest Plate” Award – Sarah Bartholow for her Maple Bacon Cupcakes
“Best Street Food” Award – James Chenoweth for his Taco bar
“Best Local Dish” Award – Jim Lebel for his smoked salmon and artichoke dip
“Best Savory Treat” Award – Jenny Weaver with her fig/goat cheese/bacon
“Most likely to be at a Super Bowl” Award – Michelle Turk for her homemade pretzels and cheddar-beer dip
“Killed with your own hands” Award – Clay Walker for his Moose Sausage
“Best Eggplant App Ever” Award – Stephanie Ford for her eggplant pizza bites
“We “loaf”ed it!” Award – Fritz & Maryann for their bread and olive tapennade
A final note from the appetizer judges:
“That tahini made us want to wear a bikini!” made by Dave Schirokauer
A plate of Asian Deviled Eggs made by Jill Boelsma were not in the competition, but favored by many. Awe your friends and family and make some today!
Jill’s Famous Asian Deviled Eggs:
One dozen hard cooked eggs, halved and yolks pressed through a fine mesh sieve.
Mix the following with the egg yolks and fill egg white halves:
1/3 cup mayonnaise
2-3 tablespoons sambal oelek chili garlic paste
1/4 to 1/2 tsp hot Chinese mustard
1 tsp soy sauce or Bragg’s Liquid Aminos
1 tsp rice wine vinegar
(All amounts should be modified to taste)
Finely grate fresh ginger and dab some on each egg using the tip of a butter knife.
Use the same butter knife to push a fresh cilantro leaf and a piece of fresh basil leaf into the deviled egg.
Squeeze a dab of Sriracha hot sauce onto each egg.
We can’t wait to do it again next year! Happy spring!