Chef Showcases Flavors of Alaska for First Musher Into Yukon


by Victoria Taylor

ANCHORAGE-For 20 years, the executive chef at the Millenium hotel has prepared a meal fit for a king for the first iditarod Musher to cross into the Yukon. This year's meal features five courses from soup to dessert.

From the red king crab cajun bruschetta to the peppercorn crusted filet mignon and fried oysters, all of this seafood is local.While the meal itself is a masterpiece, the way chef bobby will make these mouthwatering bites come to life is truly an Alaskan adventure. He will take nothing more than camping equipment to make the meal fresh in Ruby.

For the man behind the meal, it's hard to pick a favorite bite, "I like them all," says Chef bobby Sedero. He later admits his favorite is actually the appetizer because of the cajun kick.

By the time this meal is served, the musher and his team  will have a little more than 400 miles to finish in Nome.

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