Ben Bohen

Five-course meal by chefs Ben Bohen and Nick Kourtis. $100 per person plus silent auction.

Ben Bohen is a local chef and food writer.
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Ben Bohen has been a Juneau caterer and food writer for five years.This is his last column.He has left for New York City to study the restaurant business and gourmet cheeses.

Ben Bohen is a local chef and food writer.

That said, cauliflower has an important, if less than flamboyant role to play.Approached with an appreciation for simplicity, cauliflower can be a satisfying, nutritious addition to many meals.

Although often associated with cooler times of year, cauliflower is actually readily available year round.Like other cruciferous vegetables, including broccoli, cabbage and brussels sprouts, cauliflower is highly nutritious, and is thought to have cancer inhibiting properties.

Ben Bohen is a local chef and food writer.

In Meatless' world of chicken breast and fish filets, lamb seemed to represent all that could be distasteful about red meat.

Naturally, when I decided to prepare a leg of lamb for Easter dinner one year, Meatless was the first person I invited.To her surprise, she discovered what lamb lovers know - when well chosen, seasoned with care and simply roasted, lamb is among the most satisfyingly tender and full flavored of all farm-raised meats.

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Ben Bohen is a local caterer and food writer.

By BEN BOHEN FOR THE JUNEAU EMPIRE © 2003

Ben Bohen is a local chef and food writer.

Descended from wild pears in Europe and Asia, domestic pears have been under cultivation for the last 3,000 years.Over the centuries, crossbreeding and hybridization have given rise to varieties that are estimated to number anywhere from several hundred to several thousand.Of these, only about one dozen are grown commercially in the United States, and only a handful are likely to appear in Juneau stores this month.

If left to fully ripen on their trees, pears can turn bitter and develop a gritty texture.
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• Ben Bohen is a local caterer and food writer.

Ben Bohen is a local chef and food writer.

Chickens labeled "free range" must come from producers that have demonstrated to the U.S. Department of Agriculture "that the poultry has been allowed access to the outside."(If you are interested in what various food labels mean, I recommend checking out the USDA Web site at http://www.usda.gov/.)

This definition encompasses a wide variety of practices.The chicken that I prepared came from Shelton Farms.
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Ben Bohen is a Juneau caterer and food writer.

By BEN BOHEN
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Ben Bohen is a local chef and food writer.

A sample menu by Chef Ben Bohen might include: Spring pea soup, Lemon sorbet, orange roasted capon with fennel stuffing and bourbon glaze, roast pork loin with dried fruit stuffing and apricot glaze, whole roasted salmon filet with mustard rub, roasted garlic mashed potatoes, a medley of roasted vegetables, mixed green and walnuts in a goat cheese viniagrette, and triple-layer almond meringue with raspberry and chocolate buttercreams.

Tickets are $125 per person, and may be ordered by calling Perseverance Theatre or by ordering online.

Perseverance Theatre 914 Third Street Douglas, Alaska 99824 (907) 364-2421 Fax: (907) 364-2603

Copyright 2000 Perseverance Theatre