In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!
THIS WEEK: Pepper Scallops with Asian Slaw, from the Hangar on the Wharf in Juneau, Alaska
Regular readers of this column will know that we are traveling the country searching for the best recipes from our readers’ favorite restaurants. Here’s our first stop in the beautiful state of Alaska.
At the Hangar on the Wharf in Juneau, Chef Ron Burns has a variety of superb seafood dishes, such as these Pepper Scallops with Asian Slaw. You’ll be surprised how easy this dish is to prepare!
About the chef:
Ron Burns’ introduction to the restaurant industry came in 1975 when he signed on as a busboy at the Blue Max Steak House in Seattle, Wash. Finding himself hooked on the fast pace of the business, he decided he wanted to become a chef and enrolled at the Horst Mager Culinary School (now the Western Culinary Institute) in Portland, Ore.
After graduating, Burns traveled the West Coast with the Blue Max/Red Baron Steak Houses, before settling in as the chef at the Rippling River Golf Resort in Oregon. In 1991 he moved to Juneau, Alaska, and was the chef at the Breakwater until 1995 when he purchased a dance club. After three years of operation he sold the business and started his present venture at the Hangar on the Wharf.
(PLEASE NOTE: Amounts listed are for one portion. Increase proportionately according to number of portions desired.)
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The Hangar on the Wharf
Fisherman’s Wharf, Suite 5
Juneau, Alaska 99801
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.