Downtown Anchorage Alaskan Restaurant Story

I'm here in downtown Anchorage Alaska and you're gonna love this story about a local chef who has two restaurant concepts, a sports bar and a high-end restaurant. Well then the pandemic hits and what's he do? He pivots! He brings in two restaurants together and kind of makes like a greatest hits album of all the menu items because this dude's a rock star!

Hope Quarter Grill: A Fusion of Concepts

This is Hope Quarter Grill, our single jambalaya. Alex is super creative cook, Alaskan oysters pick up it was a little deceiving coming in you always assume it's gonna be very Alaskan and rustic but then it's a little fancier which comes from a deep culinary arsenal that allowed owner Alex Perez to merge as casual and fine dining concepts into one spot. We kind of went with Hope Quarter 2.0, made the food a little bit easier a little more approachable in the super kitchen this kitchen can produce just about anything under the sun spicy chicken gnocchi the spicy chicken with the gnocchi is excellent.

Italian Dumplings and Gorgonzola Cream Sauce

Italian dumplings, gorgonzola cream sauce, and then blackened chicken and you always have leftover sauce that you can dip your bread in. Alright so what are we gonna make homemade gnocchi roasted russets nicely riced salt and pepper eggs parmesan. You can see how much parmesan cheese this went in so I already know that he's the gangster! Then we start kneading it, it's just gonna be enough flour to bind this and that's it because you don't want to overwork the dough roll this out look at how tender this is you touch it too hard it's going to flatten straight up pillows gorgeous. Let's just drop our gnocchi into the salted water blanch them off so they'll tighten up.

Blackening Spice Blend

What's next? Blackening spice blend, cayenne wait wait wait wait there's blocking spice not kill them spice paprika cheese sorry paprika good okay all right oregano salt you're an iodine salt guy it's gonna caramelize better I'm not arguing with you. Use kosher with everything else white pepper granulated garlic thyme now we can put the cayenne that's still heavy-handed of course black pepper of course granulated onion nobody is this thing on sugar are we going chicken breast or chicken thigh? Chicken breast have you ever heard of chicken mamu we make chicken man moo get out we have made it we do fat tuesday specials. I think we might be related step brothers the Alaskan edition gonna take our chicken breast blackened seasoning trying to get a little bit of a crust on it, take our clarified butter a little seasoning on top of that controlled burning of the spices 30 seconds to a minute on both sides then finish it in the oven.

Gremolata Italian Parsley Sun-Dried Tomato Garlic Fresh Lemon Zest

Okay final step start the sauce with butter in the pan fresh garlic heavy cream a little salt and pepper into our saute pan gorgonzola a little salt and pepper for flavor this is not gonna be lacking in flavor add the gnocchi let them finish in the sauce just builds flavor blackened chicken green onion whisk just to cut through the fat. Gremlana, a little parmesan reggiano that's known as gnocchi it's outstanding like savory marshmallows gorgonzola is very polarizing it can be the bull in the china shop and it's judiciously handled here. I don't even know how to spell judiciously you know how I spell it no go ahead Matt every time thank you very much Matt that's how he spelling the blackening on the chicken is exactly what blackening's supposed to be and the chicken is so tender and so moist on the inside the gremolata is the little kiss at the end. That is so perfectly executed, dynamite dish dropping gnocchi and the spicy chicken gnocchi pillowy goodness it's my favorite dish every time I come here I can't help but get it the chicken is perfect the spiciness of the blackening goes great with the gorgonzola cream sauce.

"WEBVTTKind: captionsLanguage: enso i'm here in downtown anchorage alaska and you're gonna love this story a local chef has two restaurant concepts he's got a sports bar and he's got a high-end restaurant well then the pandemic hits and what's he do he pivots he brings in two restaurants together and kind of makes like a greatest hits album of all the menu items cause this dude's a rock star this is hope quarter grill our single jambalaya alex is super creative cook alaskan oysters pick up it was a little deceiving coming in you always assume it's gonna be very alaskan and rustic but then it's a little fancier which comes from a deep culinary arsenal that allowed owner alex perez to merge as casual and fine dining concepts into one spot we kind of went with hope quarter 2.0 made the food a little bit easier a little more approachable in the super kitchen this kitchen can produce just about anything under the sun spicy chicken gnocchi the spicy chicken with the gnocchi is excellent italian dumplings gorgonzola cream sauce and then blackened chicken and you always have leftover sauce that you can dip your bread in all right so what are we gonna make homemade gnocchi roasted russets nicely riced salt and pepper eggs parmesan you can see how much parmesan cheese this went in so i already know that he's the gangster and then we start kneading it it's just gonna be enough flour to bind this and that's it because you don't want to overwork the dough roll this out look at how tender this is you touch it too hard it's going to flatten straight up pillows gorgeous i mean let's just drop our gnocchi into the salted water blanch them off so they'll tighten up what's next blackening spice cayenne wait wait wait wait there's blocking spice not kill them spice paprika cheese sorry paprika good okay all right oregano salt you're an iodine salt guy it's gonna caramelize better i'm not arguing with you i use kosher with everything else white pepper granulated garlic thyme now we can put the cayenne that's still heavy-handed of course black pepper of course granulated onion nobody is this thing on sugar are we going chicken breast or chicken thigh chicken breast have you ever heard of chicken mamu we make chicken man moo get out we have made it we do fat tuesday specials i think we might be related step brothers the alaskan edition gonna take our chicken breast blackened seasoning trying to get a little bit of a crust on it take our clarified butter a little seasoning on top of that controlled burning of the spices 30 seconds to a minute on both sides then finish it in the oven we're gonna make the gremolata italian parsley sun-dried tomato garlic fresh lemon zest okay final step start the sauce with butter in the pan fresh garlic heavy cream a little salt and pepper into our saute pan gorgonzola a little salt and pepper for flavor this is not gonna be lacking in flavor add the gnocchi let them finish in the sauce just builds flavor blackened chicken green onion whisk just to cut through the fat gremlana a little parmesan reggiano that's known as gnocchi it's outstanding like savory marshmallows gorgonzola is very polarizing it can be the bull in the china shop and it's judiciously handled here i don't even know how to spell judiciously you know how i spell it no go ahead matt every time thank you very much matt that's how he spelling the blackening on the chicken is exactly what blackening's supposed to be and the chicken is so tender and so moist on the inside the gremolata is the little kiss at the end and that's why i keep dabbing to the top that is so perfectly executed dynamite dish dropping gnocchi and the spicy chicken gnocchi pillowy goodness it's my favorite dish every time i come here i can't help but get it the chicken is perfect the spiciness of the blackening goes great with the gorgonzola cream sauce youso i'm here in downtown anchorage alaska and you're gonna love this story a local chef has two restaurant concepts he's got a sports bar and he's got a high-end restaurant well then the pandemic hits and what's he do he pivots he brings in two restaurants together and kind of makes like a greatest hits album of all the menu items cause this dude's a rock star this is hope quarter grill our single jambalaya alex is super creative cook alaskan oysters pick up it was a little deceiving coming in you always assume it's gonna be very alaskan and rustic but then it's a little fancier which comes from a deep culinary arsenal that allowed owner alex perez to merge as casual and fine dining concepts into one spot we kind of went with hope quarter 2.0 made the food a little bit easier a little more approachable in the super kitchen this kitchen can produce just about anything under the sun spicy chicken gnocchi the spicy chicken with the gnocchi is excellent italian dumplings gorgonzola cream sauce and then blackened chicken and you always have leftover sauce that you can dip your bread in all right so what are we gonna make homemade gnocchi roasted russets nicely riced salt and pepper eggs parmesan you can see how much parmesan cheese this went in so i already know that he's the gangster and then we start kneading it it's just gonna be enough flour to bind this and that's it because you don't want to overwork the dough roll this out look at how tender this is you touch it too hard it's going to flatten straight up pillows gorgeous i mean let's just drop our gnocchi into the salted water blanch them off so they'll tighten up what's next blackening spice cayenne wait wait wait wait there's blocking spice not kill them spice paprika cheese sorry paprika good okay all right oregano salt you're an iodine salt guy it's gonna caramelize better i'm not arguing with you i use kosher with everything else white pepper granulated garlic thyme now we can put the cayenne that's still heavy-handed of course black pepper of course granulated onion nobody is this thing on sugar are we going chicken breast or chicken thigh chicken breast have you ever heard of chicken mamu we make chicken man moo get out we have made it we do fat tuesday specials i think we might be related step brothers the alaskan edition gonna take our chicken breast blackened seasoning trying to get a little bit of a crust on it take our clarified butter a little seasoning on top of that controlled burning of the spices 30 seconds to a minute on both sides then finish it in the oven we're gonna make the gremolata italian parsley sun-dried tomato garlic fresh lemon zest okay final step start the sauce with butter in the pan fresh garlic heavy cream a little salt and pepper into our saute pan gorgonzola a little salt and pepper for flavor this is not gonna be lacking in flavor add the gnocchi let them finish in the sauce just builds flavor blackened chicken green onion whisk just to cut through the fat gremlana a little parmesan reggiano that's known as gnocchi it's outstanding like savory marshmallows gorgonzola is very polarizing it can be the bull in the china shop and it's judiciously handled here i don't even know how to spell judiciously you know how i spell it no go ahead matt every time thank you very much matt that's how he spelling the blackening on the chicken is exactly what blackening's supposed to be and the chicken is so tender and so moist on the inside the gremolata is the little kiss at the end and that's why i keep dabbing to the top that is so perfectly executed dynamite dish dropping gnocchi and the spicy chicken gnocchi pillowy goodness it's my favorite dish every time i come here i can't help but get it the chicken is perfect the spiciness of the blackening goes great with the gorgonzola cream sauce you\n"