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The Crossing takes top honors at the Tesoro MS Chocolate Affair

Posted: Tuesday, December 26, 2006

 

  Crossing owners Cherie & Scott Curry with executive chef Steve England, his wife Bobbi, and her award winning Triple Layer Chocolate Truffle.

Crossing owners Cherie & Scott Curry with executive chef Steve England, his wife Bobbi, and her award winning Triple Layer Chocolate Truffle.

It was just a year ago when Scott and Cherie Curry purchased and began remodeling the former Tides bar and grill at the bridge in Soldotna. By the time they were ready to open in April the original homestead location had received a total make-over and a new name; “The Crossing.” The results were immediately pleasing to the community and the popularity of The Crossing as a gathering place that features live music and gourmet cuisine has been growing ever since. “The support we’ve received from the community has far exceeded our expectations,” said Curry. Now after being open for less than a year The Crossing has claimed their first prestigious culinary arts award.

On the last weekend of September, the Crossing executive chef Steve England and his wife, pastry chef Bobbi, entered the 22nd Annual Tesoro MS Chocolate Affair in Anchorage presented by Udelhoven Oilfield System Services. The MS Chocolate Affair is a prestigious event drawing several dozen competitors from major restaurants and caterers in the greater Anchorage area. “We felt it was a great place to roll out the Crossing name in Anchorage and help to establish us as a destination for Anchorage visitors looking for a dining experience,” said England.

For his entry England created an original “Beef & Blue” appetizer, a chipotle tenderloin and blue cheese offering that is not served anywhere else. “We received excellent reviews from the judges and were selected as first runner up in the appetizer category, but my wife Bobbi’s Triple Layer Chocolate Truffle, a signature desert here at the Crossing, took first place and top honors at the MS Chocolate Affair for best desert,” said England.

Bobbi says she originally created the desert especially for the Iditarod fund raiser two years ago and because it was so well received she brought it to The Crossing, “Anything with chocolate makes me happy,” Bobbi told the Dispatch, “The bottom layer is a baked rich dark chocolate truffle, layered with a white chocolate silk and topped with a speckled Kahlua cream.”

The Crossing will be closing out their inaugural year of 2006 with a special New Year’s Eve Dinner and Dance, complete with champagne toast and featuring Bob Ramponi’s Alaska Swing Company. The menu includes appetizer, soup, salad, Filet Mignon, Lobster Thermador, scalloped Yukon Gold potatoes with caramelized onions and roasted garlic, vegetable, assorted breads and a late night desert buffet. “It’ll be fun night with a lot of party favors and door prizes and there are still a few tickets available. Anyone who’d like to bring in the New Year with us can give us a call to secure a reservation at 262-1906,” said Curry. Tickets are $100 per person and only 110 tickets are available.



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