Meghan Clemens, a spokesperson for the Alaska Railroad, joined Daybreak to share some simple recipes from the Alaska Railroad chefs, that the home chef can incorporate into their kitchen using local ingredients.
For breakfast, Clemens brought the Snow Bird Barley, a cream of barley cereal cooked in rich coconut milk. This sweet breakfast treat is topped with brown sugar and a mixed berry compote. The railroad serves it with a cold glass of dairy or soy milk. It’s also a great option for people with dietary restrictions, as Snow Bird Barley is completely vegan.
For a heartier dinner option, the Alaska Railroad served up a reindeer penne Bolognese. This Alaskan twist on the classic Italian dish features tomato based reindeer and pork sausage ragu sprinkled with parmesan cheese.
To book a trip to try these recipes from the chefs themselves, visit the Alaska Railroad website.