Martin Buser was the first musher to arrive in the village of Anvik on the banks of the mighty Yukon River. The Millennium Hotel in Anchorage sponsors a prize to the first musher who reaches the Yukon, its one of the most coveted in the race.
Martin, who arrived at 10:45am this morning will be treated to a seven course meal prepared on a camp stove by
Millennium’s Executive Chef Mick Hug. The menu consisted of consists of a king crab apple tower with horseradish cream, followed by smoked corn bisque and goat cheese dumpling. The main courses include a seafood course of prawns and scallops with pancetta and pomegranate mustard and a meat course of seared ostrich medallions. The final three courses for the feast are a jicama salad followed by bittersweet chocolate crepes and a cheese plate with pear poached in port. A carefully selected fine wine is served with each plate.
The “after dinner mint†of $3,500 crisp $1 bills is also presented to Buser this year . I’d ask for an Andes mint too. Mushers are required to take an 8-hour layover somewhere on the Yukon, we’ll see if Buser chooses to let his meal digest before heading onto Greyling, and then Eagle Island.