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Blue Ribbon Pie: Judging Island Pub's annual pizza contest

...salads, sandwiches and wraps. For more information call the Island Pub at 364-1595. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/053109/nei_445611660.shtml
Alone with perfect salmon spread

...should be discarded. The time factor is cumulative and includes preparation and transport. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/062109/nei_452995219.shtml
Fry Days: For love or the halibut

...parking lot on Fridays and Saturdays from noon to 7 p.m. - or until the halibut runs out. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/070509/nei_459497115.shtml
Best legs in Juneau: Tracy's King Crab Shack receives national accolades

...to 7 p.m. For more information, call 723-1811 or visit www.kingcrabshack.com. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/081609/nei_482256411.shtml
Salmon Marmitako: Stew for a Spanish fisherman

...parsley, drizzle with olive oil and serve hot in shallow bowls along with toasted bread. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/091309/nei_492630361.shtml
Dungeness: The other white meat

...teaspoons parsley, and serve immediately. *Can be found in the seafood department at Safeway. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/102509/nei_508727302.shtml
Burning Beast: Local woman goes meat camping

...moderation, but for one indulgent day, I heartily enjoyed the celebration of Burning Beast. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/071909/nei_465730678.shtml
Fresh ideas for your berry booty

...Discard pulp. Cover and refrigerate puree for up to 3 days, or freeze for up to a month. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/080209/nei_473784844.shtml
Geoff Roes: Running man, eating machine

...read more about his running, you can visit his blog at www.akrunning.blogspot.com. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/083009/nei_487751472.shtml
Tongass trumpets: Finding the delectable wild chanterelle

...Pine Nut Crusted Chicken Cutlets with Chanterelles at: www.ginnymahar.blogspot.com. Ginny Mahar is a trained chef and food writer who works at Rainbow Foods. She writes about all things "food" in Juneau, from cooking with local ingredients...

http://www.juneauempire.com/stories/092709/nei_497941287.shtml

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