Sous chef ready to wow with creative special dinner

One local chef is stepping into the spotlight this month with a special dinner designed to showcase her talents and culinary creativity.

Fresh off its March special dinner, Feather and Flour restaurant in Palmer is already eyeing its next one. The April 23 affair, with wine pairings, is being billed as a “Sous Spotlight” because the restaurant’s sous chef, Meagan Binkley, will be curating what Feather and Flour’s website describes as “an exciting multi-course meal that highlights her passion for bright, interesting flavors.”

For the bulk of her 18 months in Executive Chef and co-owner Heather Greenwood’s kitchen, Binkley has focused on desserts and brunch. So the special dinner will allow her to spread her wings and show off her range. “It’s been a long time in the works,” Binkley said. “I’m really excited. I love coming up with dishes.” With three weeks to go before the big night, some details of the dinner, including the wine pairings, are still in the works. That will be handled by Greenwood and her business partner Luke Hyce, the restaurant’s manager.

But Binkley said the menu is likely to remain five courses and feature some Feather and Flour favorites. One difference from previous special dinners will be the serving of each course as shared small and large plates, rather than individually plated servings.

“I would like to send out food that feels a bit more authentic to me in a style that I enjoy eating in when I go out to dinner,” Binkley said.

To that end, she will be leading off the evening’s fare with sourdough focaccia, a flat, leavened, oven-baked Italian bread made with Alaska-grown barley flour. It will be served with house-made cultured butter and pickled spring vegetables.

Next up will be a Feather and Flour staple, Kachemak Bay oysters. The prized shellfish will be served raw on the half-shell alongside a ginger beet mignonette.

The salad course will feature butter lettuce, pistachios and pecorino cheese. That will be followed by an entrée of crispy-skinned half chicken served on soft polenta with herb jus, spiced black lentils, and roasted sweet potato. Dessert will be Binkley’s twist on a southern U.S. cuisine classic, sesame chess pie with burnt honey ice cream and macerated strawberries.

Binkley cautioned that sourcing the freshest local ingredients, as is the custom at Feather and Flour, can be dicey in the off-season. So the current form of the menu is subject to change, depending on availability of ingredients. Interested people can keep an eye on Feather and Flour’s Facebook for additional details, as they develop.

“I want the evening to feel casual and communal, with really tasty food that people can share and enjoy together,” she said.

In many ways, Binkley’s turn at the helm of one of Feather and Flour’s periodic special dinners is a fitting step for someone who was drawn to apply for the job because of what she called “a consistent ethos” of fjord-, forest-, and farm-to-table that drives every dish that comes out of the kitchen.

“We have lots of great growers and providers supplying us,” she said. “Anytime you’re doing your best to use local fresh food in Alaska, there will be challenges. But I’ve been really impressed with how Luke and Heather have prioritized using local products.”

The right working conditions can make a big difference, too. The restaurant is known for paying livable wages and treating its staff like family. This was evident during the recent January closure, when staff was still paid.

“This is the nicest working environment you could hope for,” Binkley said. “Everyone is friends. It’s very tight-knit. People really like working here.”

She said she is looking forward to the special dinner and cooking for friends who will be in attendance.

“I’m grateful to Luke and Heather for giving me the opportunity,” Binkley said. “I hope that people enjoy the experience.”

FIND OUT MORE

www.featherandflour.com/