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Musher’s menu
The lucky musher to collect the First to the Yukon award will be served the following meal prepared by chef Bobby Sidro:
Starters: Red King crab-stuffed portobello mushrooms and smoked sockeye salmon cucumbers with gourmet cheese, served with sauvignon blanc from New Zealand and California
Soup: Alaska clam chowder
Salad: Roast duck salad with mixed greens, ginger, garlic, green onion, asparagus, mangos, pears, watercress and vermicelli noodles; served with chardonnay from California
Entree: 14-ounce choice rib-eye steak, topped with a cognac and Alaskan Amber beer sauce, jumbo prawns, bacon-wrapped scallops, asparagus and four cheese risotto cakes’ served with pinot noir from California and New Zealand
Dessert: Fruit tart, including strawberries, raspberries, blackberries, kiwi, pears and apples; served with port
Associated Press
Veteran Iditarod musher Rudy Demoski prepares food for his dog team at the McGrath checkpoint on Wednesday in Nikolai, Alaska.

Doggone good meal for Iditarod win

– After days of heating up meals in boiling water used to make gravy for the dogs and snacking on energy bars or chunks of meat, the first musher to reach the village of Anvik along the Iditarod Trail Sled Dog Race is in for a treat.

The Millennium Alaskan Hotel Anchorage will fly its chef 350 miles to this remote Alaska village of 82 people to whip up a seven-course meal for the first musher to get to the first checkpoint along the 1,800-mile-long Yukon River.

Executive Chef Bobby Sidro will have to overcome his fear of small planes to make the journey to this Athabascan subsistence village, where locals grow their own vegetables, fish for salmon, and hunt moose and black bear for meat. There’s no restaurant in town.

“I got to use mostly a portable stove with a little propane (tank) because I think there’s nothing there,” said Sidro, a 42-year-old native of the Philippines.

The lucky musher to collect the First to the Yukon award in Anvik will be served a meal that would cost him or her $99 at the hotel restaurant.

“Hopefully, whoever it might be, they will really love this meal I’m going to prepare,” Sidro said.

This is a big event in the tiny village, and Sidro is sure to have a crowd when he cooks the meal in the city building.

“Everybody just stands around and watches,” said Christine Elswick, the secretary for the Anvik Tribal Council.

There are two more gifts for the musher: $3,500, served on a gold pan, but all in single $1 bills, and a bottle of champagne.

“The entire meal is pretty incredible, and to top it all off, we call the bottle of Dom Perignon the ‘after-dinner mint,’ ” said Carol Fraser, the hotel’s general manager.

You can chalk up one musher who’d like to sit down at that table.

“I wouldn’t mind that,” said last year’s runner-up, Aliy Zirkle.

She and her husband, Allen Moore, the winner of this year’s Yukon Quest International Sled Dog Race, say they go all-out on their dogs’ food but not their own, preferring to eat homemade oatmeal energy bars, meat snacks and freeze-dried dinners.

“You wouldn’t want to eat what we eat for nine or 10 days,” she said.

The best scenario is that musher sits down to enjoy the meal. But there’s also the possibility that he or she might just grab a few bites and hit the door to get back on the trail if they have a musher on their tail, Fraser said.

“If the musher doesn’t have time to eat, if he just grabs the steak and runs, that means the race is hot, that means the race is exciting, and so we’re excited, too,” Fraser said.

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