ALASKA THIS MONTH Compiled By Nancy Pounds
Photo courtesy of UAA
Experience the Future of Cuisine Scene
ucy’s, the University of Alaska Anchorage fine dining training field, concludes its spring semester offerings this month. The current menu, which includes wasabi-lime crab salad and cedar-wrapped grilled salmon, will be served through April 27. The program begins fine dining service again in late September, said Lynette Peplow, academic assistant at the hospitality/dietetics and nutrition division of the UAA Culinary Arts & Hospitality Program Lucy’s is located at Lucy Cuddy Hall on the UAA campus. The bakery, kitchen and dining room serve as proving grounds for young Alaskans preparing to serve as the next generation of inspired cuisine artists and hospitality gurus. The 65-seat dining room is open Tuesday through Friday from 11:30 a.m. until 1:30 p.m. Guests are seated every 15 minutes, with the last seating at 12:30 p.m. Four to five student-servers work at Lucy’s as part of a hospitality service class, and up to 20 students work in the kitchen and bakery classes, Peplow says. The current menu is available at uaa.alaska.edu/lucys and features seared Alaska sea scallops, grilled romaine salad, crispy Thai pork and an open-faced ostrich meatloaf sandwich. Reservations are available online at opentable.com or by phone: 907-786-1122. •••
www.akbizmag.com • Alaska Business Monthly • April 2012
Published on Apr 1, 2012
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