by Reyne Athanas
The Bethel community came together during the third Taste of Bethel to celebrate and eat their way through 16 different ethnic and cultural food delights.
On August 31 at the Yupiit Piciryarait Cultural Center over 350 people sampled foods from Thailand, Korea, Germany, Mediterranean, Mexican, Salvadoran, Tundra Fusion, Vegan, Greek, Southern Americana, Cuban, Iranian, Turkish and Puerto Rican.
The hardest part was choosing what to pick. All dishes were $5 and all of the money went back to the Chef’s at the end of the event.
More than 1,200 dishes were served in 2 hours. Nancy Elliott, dessert chef, commented, “What a great time and lots of delicious food!”
There were many requests to repeat this event twice a year and many people commented that it was a wonderfully healthy way for the community to come together to visit, share stories and of course, eat lots a great food.
The Kuskokwim Campus and Yupiit Piciryarait Cultural Center hosts this event annually as a way to give back to the community.
Reyne Athanas writes from the Yupiit Piciryarait Cultural Center, UAF Kuskokwim Campus in Bethel, Alaska.
2019 Taste of Bethel Food & Chefs
Vietnamese: Raina Antalan – Pho-Meatball Noodle
Tundra Fusion: Fannie Black – Agut Cake, Salmonberry & Blueberry Parfait, New York Cheesecake with Blueberry Compote
Salvadorian: Sandra E. Lopez – Pupusas and Fried Yucca
Korean: Dyan Chung – Black Bean Noodles
Texan: Rosa McCabe – Texas BBQ Sandwich and Ranchero Bean Soup
Mexican: Andrew Gonzales – Elotes and Churros
Mediterranean: Mimoza Pellumbi – Pastiche, Corn Bread served with homemade pickled cabbage, Baklava, Rice Pudding, and Byrek
Americana: Nancy Elliot and Theresa Quiner – Four Layer Butterscotch, Chocolate/Peanut Butter Lasagna, Banana Split Dessert, Cherry Cake, and Eastern North Carolina BBQ Sandwiches
Cuban: Jess & Chris Schroeder – Cuban Sandwich
Mexican: Becky Trimble – Mexican-style Tamales
Greek & German: Reyne Athanas and Landon Burke – Traditional Greek Salad, Sauerkraut & Brats
Thai: Malada Vongsamath – Yellow Chicken Curry, Pad Thai
Korean: Michael Chung – Japchae & Kimbap
New Age: CJ McCormick and Pam Conrad – Black Bean Burgers, Vegetarian Buffalo Chicken Wing Dip, and Black Bean Brownies/Blondies
Iranian & Turkey: Akram Didari – Iranian: Dill & Lima Bean Rice with Meat & Saffron. Turkish: Sigara Borek-cheese and parsley
Mexican, New Orleans: Zuly Pitre and Phillip Moreno – Enchiladas & White Beans and Shrimp
Southern: Patricia Dallas – Reindeer Fried Rice and Curried Chicken