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Local food comes first for the Sourdough Take-Home Chef

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Posted: Sunday, November 20, 2011 11:04 am | Updated: 1:28 pm, Wed Apr 10, 2013.

FAIRBANKS - When it comes to finding ways to support local agriculture, Jessica Aldabe takes the cake — or, literally, the bread.

Aldabe, proprietor of the Sourdough Take-Home Chef, proclaims, “My mission with food is to know where your food comes from and to make great tasting products without chemicals.”

After four years of manning a food booth at the Tanana Valley Farmer’s Market, Aldabe recently moved her operation into the Homegrown Market.

There she and her husband, John, serve up fresh artisan breads, soups, sandwiches, salads and other baked goods five days a week.

Growing up in the Florida Keys and then North Carolina’s Blue Ridge Mountains, Aldabe was immersed in the restaurant world, starting out as a bus girl at the tender age of 11.

“I would watch the guys in the kitchen and I aspired to be like them,” she said.

She even created a nacho dish that the chefs added to the late-night menu.

In Florida, she observed fishermen hauling in fresh fish at the docks and inquired of restaurant chefs how to best prepare the catch of the day.

“Being around fresh ingredients and people who really knew how to cook them inspired me,” she said. “Food is the only career I’ve ever known my whole life,” she said. “I completely fell in love with it.”

She earned an associate’s degree in culinary arts at Asheville-Buncombe Technical Community College in North Carolina.

Her first job after that was in Denali National Park, where she spent four years before transferring to Girdwood. She and her husband have spent the last six years at their Forgotten Acres Farm in North Pole, where they are raising two little boys and a teenage girl.

Aldabe tried little businesses here and there, but nothing ever worked out until she met John, who also had a restaurant background. Sourdough Take-Home Chef opened Oct. 1 inside Homegrown Market. Aldabe also offers catering services and is equipped to do camp-style catering without electricity. Being successful at this type of work takes “a lot of guts and no glory,” Aldabe said.

“We wake up every morning and go for it. We love to be together as a family and we love to be entrepreneurs.”

A typical day for Aldabe involves rising at 2:30 a.m. to bake bread and desserts and create soups from scratch in her commercial kitchen at the farm, then she hauls everything to town. In the afternoon, John comes on duty and she goes home to be with the children.

The secret to her delicious breads is baking with lots of love, Aldabe said. “It’s good to think outside the box and be creative. I like artisan breads, not regular white bread or wheat bread, and I like to use what is available.”

She strongly believes in supporting the Alaska Grown movement not only with local products but also by hiring local employees.

She buys local barley and grinds it to make bread.

At the family farm, the Aldabes harvest crops to feed the family and use in the business, including potatoes, rhubarb, honey, chickens, eggs and berries.

She buys locally grown meat and is delighted to have her shop located inside a butcher shop where it is easy to get quality meats.

John, who has a degree in forestry, is the family beekeeper. He used to run 100 hives in California but is now down to four or five. Unlike most Interior beekeepers, he over-winters his bees. The Aldabes sell pure wildflower honey at the farmers’ market at Sourdough Take-Home Chef.

Her goals are to make the business sustainable, to learn to be a better manager and to keep the Alaska Grown motion alive.

“I want to connect the farmer with the consumer,” she said.

The small shop is definitely a keeper for Aldabe, who also plans to keep a presence at the farmers’ market. She enjoys the market so much she serves on its board of directors.

“I love the fact you can be your own boss and make money off of it,” she said. “I never knew it could happen. I watched other people’s success, and now we figured out ours. It’s nice.”

This column is provided as a public service by the UAF School of Natural Resources and Agricultural Sciences, Agricultural and Forestry Experiment Station. Nancy Tarnai is the school and station's public information officer. Contact her at ntarnai@alaska.edu.

Sourdough Take-Home Chef

3658 Geraghty Ave.

• 750-5574

www.sourdoughtakehomechef.com sourdoughtakehomechef@acsalaska.net

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