Tastemakers/Lars Larson Alaskan Trophy Salmon/Budweiser

Lars Larson Alaskan Trophy Salmon

There is this risk when you say something is the best. But I really don’t feel like I am going out on limb here -- more like a strong branch -- in making the statement that Lars Larson Alaskan Trophy Salmon is the best salmon I have ever tasted.
I will stick by that until I find better commercially caught salmon. That might not happen, primarily because of the techniques Lars Larson uses in not only catching the salmon, but also preparing and preserving the flavors of the fish. The Larson approach starts with line-caught salmon on small trolling boats, versus the gill net approach others use that damage the flesh of salmon. Then there is the location, Larson team works the bay off of Craig, Alaska, that is filled by several rivers where many commercial operations go. The fish downstream are spawning and they have quit eating, which impacts their flavor. A third step in the process is that Larson has a processing facility (The F/V Angie) that looks like a barge and allows for the salmon to be immediately fileted and flash frozen, a process that is far superior than salmon that sits on ice for hours deteriorating while being flown to its destination to have that “fresh” tag put on it.
All of the steps that Larson takes prove to be worthwhile in each bite of his salmon. Recently, I grilled a filet of King Salmon and a filet of Sockeye Salmon. The secret is these filets require little seasoning; in fact they are so flavorful that over-seasoning only takes away from the natural flavors. I suggest some fresh olive oil and lemon juice and just a touch of fresh ground pepper before grilling. Pair with local white wines or lighter style reds and your favorite side dishes.
If your favorite market isn’t carrying Lars Larson Trophy Salmon, ask them for it. A few restaurants including Stella in Traverse City serve it. For additional information check out larslarsonsalmon.com or call Tom Kowalski at 231-932-0992.

Budweiser (Bud)

In our pursuit of beer in the coming weeks leading up to Octoberfest, BottomsUp cannot overlook the importance of Budweiser and their parent company Anheuser-Busch (AB). Considering 50% of American beer drinkers are AB customers (in fact 80% of all beer sold in America is brewed by AB, Miller and Coors), “Bud” as it is affectionately referred to by its loyal drinkers deserves a taste or two.
Beer has been a part of American culture long before the Declaration of Independence was signed. Christopher Columbus, according to his journal entry, upon arriving in North America (they had run out of beer on their way over) drank beer made with pinesap and maize and was impressed that the “natives” had beer. Fortunately, beer in America has come a long way since then, and so has Budweiser since its humble beginnings in the 1870s.
Since 1957, Budweiser has been the number-one selling beer in the world. Currently it is sold in 70 countries and AB has established strategic brewing relationships around the world including having Guinness brew Bud for them in Ireland and Labatt’s brew it for them in Canada. They own 50% of Grupo Modelo (the largest brewer in Mexico) and recently struck a distribution deal with Budejovicky Budvar, the Czech brewer which has been distributing their own Budweiser in Europe since 1895. The two companies have had an ongoing trademark battle for years and this might be the first step in resolving it.
The bottom line is Bud is a good beer all they way around; those who drink it exclusively appreciate the lighter lager style as a result of rice being used in addition to the barley malt. For those beer snobs like me, Bud is a great alternative to heavy micros/imports on hot days, on the golf course, or tubing on the river. There is something very appealing about a Bud on ice when it is 95 outside. For additional information on “The King of Beers,” check out budweiser.com.

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