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Personal Narrative Essay : The Rustic Goat

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A few years ago, I used to work Sales for a company that sells land survey and mapping equipment. One of my favorite spots to invite customers to, is located near Ted Stevens International Airport in Anchorage Alaska called, The Rustic Goat. An industrial style restaurant, which concentrates in providing a wide selection of micro brews, a wide variety of comfort foods and gourmet pizzas. When I first visited the Rustic Goat, Mel a good customer of mine said: “Man! This place has a dish of bacon mac and cheese, get it, but have them put a slab of salmon on top of it.” “On top? I don’t know.” I replied. But then he followed with “Don’t dis it till you try it.” I don’t know what I was getting myself into, but to my surprise, it’s a dish I continue to make for my family and friends today. Ingredients for the Mac and Cheese:
• 1 box of elbow macaroni (about
2 cups)
• 5 slices of bacon
• 2 cups of milk or cream
• 2 table spoons of flour
• 2 cups of three cheese blend
• 1 medium onion (diced)
• 1 table spoon of Olive Oil
• 1 table spoon of salt
Ingredients for the Salmon:
• 1 table spoon of salt

• 1 fillet of Salmon (Silver Salmon Preferred)
• 2 lemons
• 2 table spoons Dried Dill
• 2 table spoons of Olive Oil

Mac and Cheese Directions
Start with the mac and cheese as it takes the longest to cook. In a 6 QT stock pot (large spaghetti pot), fill the pot about 2 thirds of the way with water (about 4 QTS of water). Add the salt, oil, set the stove to a medium heat, and bring

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