Open & Shut is an ongoing series looking at the comings and goings of businesses in Southcentral Alaska. If you know of a business opening or closing in the area, send a note to reporter Alex DeMarban at alex@adn.com with “Open & Shut” in the subject line.

Open

Rafelitos: Ralfy Quepons said he was inspired to open this taqueria in South Anchorage because he had fond memories of eating at taco joints as a kid growing up in Tijuana.

Before creating Rafelitos, he traveled to different regions of Mexico trying the food and getting a feel for the latest trends, Quepons said.

It needs to be authentic, he said.

Saudero tacos with slow-cooked brisket and Oaxaca-style green salsa — “the quintessential Mexico City taco” — at Rafelitos. (Bill Roth / ADN)

“I didn’t want to do just another taqueria. It had to be relevant to what’s going on with the Mexican culture right now,” Quepons said.

The open-kitchen diner is off 91st Avenue near King Street. It’s in the building that also houses Quepons’ German auto repair shop, a space formerly occupied by a Fire Island bakery location. Rafelitos is just steps from the Anchorage and King Street brewing companies.

The dishes are handmade and traditional, from the marinades to the meat that’s slow-roasted on the spit, or trompo. “Even though we are indoors, we wanted you to feel like you’re in a taco stand in Mexico somewhere,” Quepons said.

Cook and artist Francisco Ramirez carves trompo, marinated pork, at Rafelitos. (Bill Roth / ADN)

The corn tacos include the al pastor with grilled pork marinated in chile adobo sauce like they make it in Tijuana, he said. The suadero taco is made from slow-cooked brisket. The carne asada taco comes with top-round steak, Guadalajara-style, he said.

The salsas are handmade from Oaxaca-region recipes, he said. Other items include breakfast burritos and chocoflan, chocolate-flavored flan. Beverages created onsite as well include the sweet and creamy horchata made from white rice and cinnamon.

Rafelitos recently opened at 160 West 91st Avenue in South Anchorage. (Bill Roth / ADN)

The art inside the high-ceilinged diner includes Aztec- and Mayan-inspired motifs, big murals of masked Mexican wrestlers and Day of the Dead skulls, and figurines of Mexican La Catrina skeletons.

Rafelitos is located at 160 W. 91st Ave. It’s open 10 a.m. to 10 p.m., and closed Sundays and Mondays.

Wooden Spoons Alaska: Anchorage’s craving for bagels prompted Amy Nicolaisen to start making them at the Anchorage Commercial Kitchen and Market in Spenard.

Nearly 300 bagels flew off the shelves last Saturday, her first day making them. She sold out in 2 1/2 hours.

Fresh onion bagels rest on a rack at Wooden Spoons Alaska. (Emily Mesner / ADN)

“There’s just not enough bagels in this town,” she said.

Wooden Spoons Alaska is one of several small businesses now making bagels after Alaska Bagel Restaurant shut down during the pandemic, leaving a void in the bagel market.

Nicolaisen’s bagels can be picked up at the Anchorage Commercial Kitchen near 36th Avenue and Spenard Road, at 1300 W. 36th Ave.

Wooden Spoons Alaska operates out of the Anchorage Commercial Kitchen in Spenard. (Emily Mesner / ADN)

Flavors include plain, onion and sesame-seed topped. Also, when customers on the Wooden Spoons Facebook page ask for a certain kind, she tries to prepare those, too.

On Thursday, Nicolaisen was in the site’s downstairs kitchen making her first egg bagels at a customer’s request. The eggs should make the dough extra soft, she said. She takes online orders at her website.

“People are so excited about bagels,” she said. “If I can make them what they want, let’s do it.”

Amy Nicolaisen, owner of new Anchorage bagel shop Wooden Spoons Alaska. (Emily Mesner / ADN)

She’s selling the bagels Wednesday through Saturday. The selling starts at 7:30 a.m. on weekdays and 8 a.m. on Saturday, until they’re sold out.

[Anchorage’s bagels are better than ever. You just have to know where to find them.]

Cult Classics: Two former managers at Target said they wanted more joy in life, and to be their own boss.

So Erica Gold and Ashley Logue quit their jobs and opened this coffee and pastry shop in downtown Anchorage in September.

Ashley Logue, left, and Erica Gold opened Cult Classics pastry and sandwich shop in September in downtown Anchorage. (Alex DeMarban / ADN)

Launching Cult Classics was a lot of work and sleepless nights, Gold said.

“It’s been so many hours, so many days, so many failed recipes and tears,” and, she added, “it’s also been so good.”

“We’re just so excited to see our vision come to life,” said Logue, who went to pastry school in Utah.

The two friends created Cult Classics out of a love for baking and films, they said. Flaky croissants and other pastries and items are made in-house daily.

The movie-themed menu features fare such as the Monty Python sandwich with pulled pork, ham and Swiss cheese, the Goonies Grilled Cheese, The Shining lemonade and the Footloose peanut butter bar.

Cult Classics is located inside Peterson Tower at 510 L St., off the lobby. It’s open on weekdays at 8 a.m.

Wild Smoke: Shauna Donnelly started out making barbecue sauce for her family and at public cookouts, drizzling it on meat when she helmed the grill.

Shauna Donnelly recently opened Wild Smoke, a BBQ sauce and seasoning company, retail store and teaches cooking classes at corner of East Sixth Avenue and A Street in downtown Anchorage. (Bill Roth / ADN)

A fan who badly wanted to buy her blackberry bourbon sauce inspired her to go into business. Donnelly launched Wild Smoke from her home kitchen six years ago, selling at outdoor markets and later becoming a wholesale supplier for shops in town.

Last month, she opened her own shop in downtown Anchorage, at Sixth Avenue and A Street, in the building that was formerly Pizza Hut at 118 E. Sixth Ave.

In addition to her products, Donnelly sells rotating lunch specials, like chipotle chicken chili one day or pulled-pork sliders with caramelized onions the next. Desserts have included bourbon caramel peach cobbler.

Retail BBQ sauce at Wild Smoke. (Bill Roth / ADN)

Her sauces and rubs are sold there too, individually and in gift boxes. The sauces include the Spicy Raz, made with raspberries, the Pomegranate Mesquite, and Honey Hickory.

With her wholesale business keeping her busy, Donnelly is open Thursday to Saturday, from 9 a.m. to 4 p.m.

Several smokers are at the site, and she plans to host cooking and barbecue classes. “We’ll do a variety of classes on anything from low carb and healthy eating, basic barbecue for people that have never used a smoker in your life, all the way up to more advanced classes on like how to do a pork belly or brisket,” she said.

The Happy Mushroom: Nathan Turnbull’s indoor mushroom farm has a new home in the Taku/Campbell area off East 73rd Avenue.

The Happy Mushroom also has a new subscription service. Customers can order mushrooms for pickup weekly or every two weeks, or for one-time purchases, Turnbull said. They can be picked up at Anchorage Greens, a hydroponic lettuce grower, at 1207 E. 73rd Ave.

The Happy Mushroom owner Nathan Turnbull stands in a humid grow room where mushrooms are fruiting. The mushroom farm has been in operation for four years but recently moved into a larger space. (Loren Holmes / ADN)

Turnbull said to grow his business, he needed a site that’s larger than his home, where he’d grown mushrooms in recent years.

“Plus, my wife wanted me out of the house,” he said with a laugh.

Pink oyster mushrooms grow at The Happy Mushroom. (Loren Holmes / ADN)

The Happy Mushroom mainly grows varieties of oyster mushrooms and lion’s mane. They’re typically used for cooking. “A simple saute with salt and pepper and butter is awesome,” he said.

The mushrooms grow indoors from special bags that contain sterilized sawdust. They’re supplemented with crushed barley for additional nutrients.

Turnbull also sells mushroom-based products such as seasonings and a tincture, a natural remedy believed to improve brain function, he said. The mushrooms are available at a new Monday market featuring a few other food growers. It runs from 3-7 p.m. at Organic Oasis at 2610 Spenard Road.

Turnbull prepares subscription bags at The Happy Mushroom. (Loren Holmes / ADN)

Chickadee Coffee: Shane Larson and his wife, Caroline Murphy, opened this coffee shop at 14th Avenue and G Street near downtown Anchorage. It’s in the spot that once housed the original Fire Island bakery.

Chickadee Coffee was created after the building’s landlord said the South Addition neighborhood really wanted a coffee shop, said Larson, also a heavy equipment technician for the Municipality of Anchorage.

Chickadee Coffee manager Mia Hinchberger holds a chai tea at the recently opened business on West 14th Avenue near G Street. (Bill Roth / ADN)

His wife owns Caroline’s Caramel Co., formerly Sweet Caroline’s, which makes caramel candy and sauces. Caroline’s is moving into the commercial kitchen in the building and will sell its products at Chickadee, Larson said.

Coffee shop manager Mia Hinchberger said neighborhood residents and others are “so happy” the business has opened. They have an early bird special from 7-9 a.m. on weekdays, with all coffee drinks half price, she said.

The shop also sells teas, smoothies and other drinks, salads made by Sweet Caribou, soups made by Altura Bistro, and Alaska-made gifts such as Alaskalux candles from Kodiak.

It’s open 7 a.m. to 5 p.m. on weekdays and 8-3 p.m. on weekends. They plan to add outdoor seating in the future, Larson said.

Chickadee Coffee recently opened near corner of West 14th Avenue and G Street. (Bill Roth / ADN)

The Frozen Flamingo Market: Yvette Courchaine opened this shop in Spenard to give Alaska crafters and artists a spot to sell their work, along with other small businesses.

Yvette Courchaine is owner of The Frozen Flamingo Market. (Marc Lester / ADN)

Several vendors sell their wares at Frozen Flamingo, such as jewelry, art, dish towels, stickers, prints, key chains, hot sauces, wool hats and tinctures.

Courchaine, recently retired from the University of Alaska, also makes soaps and lotions for sale there.

Watercolor artwork by Karla Morreira is displayed at The Frozen Flamingo Market. (Marc Lester / ADN)

The Frozen Flamingo gives cottage-industry entrepreneurs a year-round sales floor, she said. They rent space by the foot. Courchaine said it can be a struggle when craft makers rely on summer markets and holiday events.

The store is located in the building at 3400 Spenard Road, in Suite 100 where Riehl Sew N’ Vac was long located. It’s closed Tuesday, open 10 a.m. to 7 p.m. otherwise.

FashionPact: This boutique thrift shop that donates nearly half its sales to customer-chosen charities has opened another spot near South Anchorage. It once again has two locations.

The new site replaces the original FashionPact near downtown Anchorage that was destroyed last winter by heavy snows that buckled the roof.

FashionPact owner Brittani Clancey stocks the store before their grand opening in October. FashionPact, a resale boutique that donates a portion of their profits to charity, lost one of their previous locations when the roof collapsed. (Loren Holmes / ADN)

The stores sell donated, high-quality apparel and household items, said owner Brittani Clancey. Since opening in 2021, FashionPact has donated more than $200,000 to charities in Alaska, she said.

The new store opened last month at Lake Otis and 68th Avenue, at 2520 E. 68th. The other location is in the King’s Row mall at Dimond Boulevard and King Street.

FashionPact owner Brittani Clancey outside her new location in South Anchorage. (Loren Holmes / ADN)

Shut

Haute Quarter Grill: This downtown Anchorage restaurant that served dishes like smoked salmon fettuccini and spicy chicken gnocchi closed last month after nearly 25 years in business.

Chef and owner Alex Perez said there’s good news for customers. He expects to sell the restaurant by year’s end. It should reopen with the same menu and many longtime staff, he said.

Perez said he’s 60 and ready to retire, though it’s been a record year for business.

“It’s been an amazing, amazing adventure and I’m absolutely so grateful that so many great people have come through our doors and helped us to continue to operate,” he said, referring to clients and workers.

He started in restaurants washing dishes at age 16. He moved up in the industry in Alaska before going into business. During the pandemic when restaurants struggled, he shut down his Table 6 restaurant in Midtown Anchorage so Haute Quarter could survive.

He originally opened Haute Quarter in 1999 in Eagle River, moving it to Anchorage in 2014, he said.

He and his wife and co-owner, Kimberly Perez, plan to travel and spend time with family between Alaska and Texas, he said.

“We’re looking forward to our future and can’t wait to see what comes our way,” he said.

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Alaska

Luke Jager leads all-Alaska podium in classic sprints at national ski championships

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3 hours ago

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January 4, 2025

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Press Room

Luke Jager leads all-Alaska podium in classic sprints at national ski championships

Luke Jager of APU competes in a quarterfinal sprint race. The second day of racing at the U.S. Cross Country Ski Championships featured 1.4 kilometer classic sprints at Kincaid Park on January 4, 2025. (Marc Lester / ADN)

Anchorage’s Luke Jager earned his third straight classic sprint national championship on Saturday, finishing atop an all-Alaska podium at Kincaid Park.

Jager, a member of the APU Elite Team, cruised into the 1.4K finals, winning quarterfinal and semifinal heats. He led most of the finals race, before Norwegian collegiate skier Andreas Kirkeng gained some steam on a downhill draft and passed Jager in the final stretch.

Jager’s time of 2 minutes, 55.93 seconds earned him the national title as the top American. APU teammate Michael Earnhart finished just a second and a half behind Jager, and UAA’s Murphy Kimball rounded out the top three Americans.

APU’s Luke Jager finishes his sprint finals race. (Marc Lester / ADN)

“Mike is a teammate and good friend,” Jager said. “So seeing him in the final, as cool as a cucumber and playing his cards right and being there at the right time, was awesome. Murphy, or Big Al as we affectionately call him, is super strong. He’s a young guy and is really impressive.”

It was the third straight national championship in the event for Jager. In 2023, he finished behind a pair of Norwegian collegiate skiers as the top American. And last year in Utah, he topped the podium with Earnhart coming in third.

Florian Knopf of University of Denver tucks for a downhill. (Marc Lester / ADN)

UAA’s Murphy Kimball climbs Gong Hill on the sprint course. (Marc Lester / ADN)

Jager, a 2022 Olympian, has put an emphasis on effort in recent national championships and is glad the results have followed.

“You always try your best,” he said. “You can get really in the weeds with these things and think a lot about what it would mean to succeed or not succeed. At the end of the day, you just try your hardest and things usually work themselves out.”

Earnhart continued to improve his finishes on the national level, posting his best finish in a national championship to date. He said being part of the all-Alaska podium was a cool moment.

Peter Hinds of UAA competes in a quarterfinal race. (Marc Lester / ADN)

APU’s Thomas O’Harra hits a curve after a dowhill portion of the sprint course. (Marc Lester / ADN)

“It’s the people you see all summer training and all fall, so it’s good to be up there together,” he said. “We’ve all skied this course a lot, so it’s nice to have that home course make a difference.”

The podium finish completed an incredible year for Kimball, a former West High standout who is a freshman with the Seawolves. At 17, he competed in a World Cup race, the youngest American to qualify for such a race. By virtue of his podium finish in the open division, he also earned a junior national championship.

UAA’s Murphy Kimball is congratulated after his sprint finals race. (Marc Lester / ADN)

“I had a great year of training and I started college and it was a huge transition and a lot of new things,” Kimball said. “But I’ve just been doing the job every day and today is just incredible.”

Jager posted the two fastest times of the day. His 2:55.48 was a hundredth of a second faster than Kirkeng’s final time. Jager’s semifinal time of 2:53.28 was just two hundredths ahead of Kirkeng, who was skiing for Denver University. Kirkeng finished runner-up in the semifinal heat behind Jager.

Jager was strong early in each race, and while he knew there was a chance he’d get drafted at the end, he wanted to be clear of the pack if possible.

“This hill notoriously doesn’t have that big of a draft,” he said. “Usually if you’ve got good speed and you’re out in front, you usually stay in front.”

Erin Bianco of Bridger Ski Foundation takes a breath before her finals race begins. (Marc Lester / ADN)

Eve-Ondine Duchaufour of University of Denver begins a quarterfinal sprint race. (Marc Lester / ADN)

Jager grew up in Anchorage and has enjoyed racing in front of a home crowd on familiar turf. He placed third among Americans in Thursday’s freestyle 10K race.

“It was sweet to see so many people braving what is feeling right now like really cold weather,” he said. “It’s cool to be out here and part of the community.”

On the women’s side, Samantha Smith earned a national championship, finishing third in her heat behind a pair of international skiers.

Samantha Smith of Sun Valley Ski Education Foundation, left, is congratulated by University of Utah’s Erica Laven after the finals. The second day of racing at the U.S. Cross Country Ski Championships featured 1.4 kilometer classic sprints at Kincaid Park on January 4, 2025. (Marc Lester / ADN)

Swede Erica Laven, skiing for the University of Utah, won the finals heat in a time of 3:25.03. Former UAF All-American Mariel Merlii Pulles, representing Team Birkie, finished in second.

Smith, who has competed at the World Cup level for the U.S., isn’t a one-sport star. She is in the midst of her freshman year at Stanford, where she competes on the university soccer team with her sister Logan.

She said the agility, balance and strength needed for soccer crossed over into skiing.

“There are some components that help a lot with skiing,” she said.

Samantha Smith of Sun Valley Ski Education Foundation pushes into the finish line during a semifinal race. (Marc Lester / ADN)

Dartmouth’s Nina Seemann tucks for a downhill portion of the race course. (Marc Lester / ADN)

But she only had 10 days on skis going into the weekend’s action.

“It was definitely an interesting fall and this was the first time I was able to only focus on one thing,” she said. “Going into here, I only had 10 days on skis, so I wasn’t really sure what to expect at all.”

Smith was a winner in the sprint race at last year’s Super Tour stop in Anchorage and is a fan of Kincaid Park’s Gong Hill, which catapults racers cruising into the final straightaway at the finish.

“That is one of my favorites,” she said.

Action continues Sunday with a 20K mass start race, beginning with men at 11 a.m., women at 12:30 p.m. and U20 starting at 2 p.m.

Samantha Smith of Sun Valley Ski Education Foundation talks after her sprint finals race. The second day of racing at the U.S. Cross Country Ski Championships featured 1.4 kilometer classic sprints at Kincaid Park on January 4, 2025. (Marc Lester / ADN)

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Alaska

Opinion: As he starts his final two years, Alaska Gov. Dunleavy’s mixed legacy

Published

15 hours ago

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January 4, 2025

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Press Room

Opinion: As he starts his final two years, Alaska Gov. Dunleavy’s mixed legacy

Alaska Gov. Mike Dunleavy holds during a news conference on Dec. 12, 2024, in Juneau, outlining his budget proposal for the coming year. (Becky Bohrer/AP)

Gov. Mike Dunleavy is in the last two years of his two terms as governor. He must be thinking of his legacy, of what he accomplished.

It’s time for all of us to give the governor a report card, too. Like a student in the final semester, it’s not too late to bring up the grade.

What’s on the legacy ledger so far? I see three negatives, one partly corrected. This was the governor’s disastrous first-term budget cuts, when he took a meat ax to state programs and the University of Alaska.

I think the new governor got bad advice. He changed out his advisers and reversed course on many of the cuts. He is now supporting the university, for example, in restoring its funding. But the damage was done.

Two other blemishes are still on Dunleavy’s ledger. One is his refusal, so far, to increase school funding to offset several years of inflation. He has agreed to one-time increments of money, but that doesn’t count. We can’t hire teachers with one-time money.

A second stain on the ledger is Dunleavy’s ambivalence toward repairing public-sector pensions. There is an exodus of skilled state and local government workers who are recruited to other states with better benefits and salaries.

But the governor has some positives, too. One is his record on energy. He has strongly supported innovations, alternative energy and conservation. His annual conferences on energy — another one is planned in June — have attracted a lot of attention.

I’m impressed with a focused drive in Dunleavy’s administration to establish carbon sequestration, both forest-based and by underground injection and storage. These will help the planet by storing carbon dioxide, a leading cause of climate change. They also give Alaska industries a way to burnish their image among major financiers who score their loans for management of carbon emissions.

The carbon programs are complex and it took a sustained, two-year push by the governor and his Department of Natural Resources to get buy-in from the Legislature.

Another plus for Dunleavy: The streamlining, long-delayed, of regulation of long-distance power transmission. That will make larger regional renewable energy projects possible because new power can be moved through the grid with less delay.

This took another two-year push to get the Legislature’s buy-in, and this time the governor’s office led the effort along with the Alaska Energy Authority. Getting Alaska’s utilities to work together was an accomplishment. It was like herding cats.

So far on the report card: Two positives and three negatives, one partly repaired (the big budget cut).

There’s still time for Dunleavy to repair his record on school funding and pensions. Another legislative session looms. However, I see potential for a third positive for the governor in his advocacy of food security and agriculture. Dunleavy has always talked about food security, and this year he has a proposal for a new state Department of Agriculture.

This has prompted some head-scratching because many Alaskans don’t even know we have farms and many children don’t understand where food really comes from.

The governor talks about food security, but I think of agriculture for its economic development potential. There’s business here, and jobs.

We now have a small agriculture industry that’s highly regional, in the Mat-Su, Kenai Peninsula and Interior Alaska, and it really springs to life in summer. Farmers are the ultimate entrepreneurs as the vibrant summer farmers markets in many parts of the state demonstrate.

Can we build on the energy and entrepreneurship Alaskans show in those farmers markets? They prove Alaskans will buy locally made products and pay a premium for fresh and quality food.

Consumers show this nationwide, too. I think Dunleavy is on to something.

What could a Department of Agriculture do that our present Division of Agriculture, now part of the Department of Natural Resources, doesn’t do? The division, which is based in Palmer, does a lot now. Its Plant Materials Center does research on crops and inspects for the quality of food products. The division also administers loans for farmers.

But the Department of Natural Resources has a lot of other things on its plate. DNR looks after oil and gas, mining, forest firefighting and caretaking of Alaska’s 100 million acres of state lands.

Plucking a division out of a department with a lot on its plate can have benefits. We saw this when the governor reorganized the former Department of Health and Social Services into two new departments. The new Department of Health was able to focus attention on public health.

Raising the profile for farming (this includes ocean farming, or mariculture) has benefits in focusing attention in the Legislature. I saw this in the last legislative session when several worthy farm-related bills didn’t get the attention they deserved.

“Food security” is a nice goal, but is it just a sound-bite? Some worry about this because Dunleavy has talked agriculture before and not much seems to happen. Just creating a new state department won’t change anything without specific plans, and budgets.

I have a list of things the governor could do. It starts with making sure food banks and food assistance have support. Dunleavy could also press school districts to buy healthy local food rather than the processed stuff kids are fed.

Also on my list: Jaw-boning managers of big grocery chains so they’ll give locally grown products more shelf space over their own corporate food brands. Alaskans will buy local, but they need to see the products on store shelves.

I remember when we had dairy farms in the Mat-Su and Interior. Juneau once had its own dairy. Alaska-made milk was in the stores. Now we have corporate dairies in the Pacific Northwest supplying our milk. The worst part of this is that imported milk often goes sour, even before the “sell by” date on the milk carton.

We must do better if we really want food security.

Tim Bradner is publisher of the Alaska Economic Report and Alaska Legislative Digest.

The views expressed here are the writer’s and are not necessarily endorsed by the Anchorage Daily News, which welcomes a broad range of viewpoints. To submit a piece for consideration, email commentary(at)adn.com. Send submissions shorter than 200 words to letters@adn.com or click here to submit via any web browser. Read our full guidelines for letters and commentaries here.

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Alaska

Warm up heading toward Alaska

Published

23 hours ago

on

January 4, 2025

By

Press Room

ANCHORAGE, Alaska (KTUU) – After days of intense cold and sometimes dangerous wind chills, a warm-up is on the way for Alaska by early next week. Anchorage will go from daytime highs in the teens to highs in the mid-30s and a chance of rain and snow.

While the Interior will warm up, it probably won’t get above freezing anytime soon. Expect temperatures to warm to near 20 degrees by Tuesday of next week.

Before then the clear skies mean better chances to view the Aurora. The aurora forecast shows times for Friday and Saturday with KP index of 4 to 5, meaning active aurora. Don’t forget! We love to see your best photos and videos (or the aurora or just our beautiful state). Upload them at Alaska’s News Source.com.

See a spelling or grammar error? Report it to web@ktuu.com

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