Tuesday, September 03, 2013

Sugar Shack Fans, Can You Wait Until Monday?

The burnt shell of the old Sugar Shack coffee stand has been sitting at the corner of Lake Otis and 37th since the vandal caused fire this past May.  

Recently it disappeared and was replaced by a new stand.




Then the signs showed up.





I asked someone working on it today when he thought it would open again.  He said they were aiming for Monday. 



Here's what it looked like in May after the fire. 
Posted by at 5:20 PM
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3 comments:

  1. nswfmWednesday, September 4, 2013 at 3:00:00 PM AKDT

    Speaking of food, and since you know Venice, CA, for the people in the Anchorage/Wasilla area:
    Josh Plesh has just finished up a position as chef de partie at a very respected Los Angeles restaurant, Superba in Venice. This has opened a door for him to travel throughout Italy and Spain. He is extremely excited to learn about these countries cultures and cuisines straight from the source and bring his knowledge back to the US including ANCHORAGE, ALASKA!!

    The Situation:
    He has been presented an opportunity to cook with one of his best friends and mentors in his hometown of Anchorage, Alaska. They are going to bring technique and styles of food that has not been explored there by opening a pop-up restaurant for the summer of 2014.They will also be foraging and catching some of their own food to be used in this unique restaurant.

    http://www.kickstarter.com/projects/1944628665/modern-alaskan-popup-restaurant

    ReplyDelete
  2. SteveWednesday, September 4, 2013 at 10:45:00 PM AKDT

    nswfm - good to hear from you and this great idea. I hope they find a place near our house. I did look at the menus they had listed and there are a number of ingredients that aren't quite local - rum, mission figs, etc. But I get the point they will try to feature local stuff. Thanks for the tip.

    ReplyDelete
    Replies
    1. nswfmThursday, September 5, 2013 at 12:35:00 PM AKDT

      I'm hopeful that Alaskans will fund this project--Sunday evening, I was looking through the current Los Angeles magazine and Superba was mentioned again, as were some of the other restaurants where Josh has worked. Before I saw your comment, I was thinking that they could probably make fish stock and sell it commercially with all the throw-away fish in that first photo. There could be plenty of opportunities for turning this into something bigger.

      For some reason, I can't always comment from my phone, but I do read here.

      Delete

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