In this episode of Diners, Drive-Ins and Dives, Guy Fieri takes us to the heart of Fairbanks, Alaska, where he introduces us to a culinary gem located right on the Chena River: Lavelle’s Bistro. This restaurant, a cornerstone of Fairbanks’ dining scene, combines local flair with a welcoming atmosphere, creating the perfect spot for a memorable meal.
A Brief History of Lavelle’s Bistro
Lavelle’s Bistro made its debut inside a hotel in 2001 after its owners, Kathy Lavelle and Frank Eagle, were approached to bring their popular pop-up dining experience to a more permanent location. Teaming up with Chef Cleveland Kenny, they transformed Lavelle’s into a beloved local spot known for its from-scratch, French-inspired dishes. Guy Fieri describes it as a place where “everything’s from scratch,” adding that it’s the perfect destination for “a Friday or Saturday night or every night.”
The Star of the Show: 25-Ingredient Meatloaf
Lavelle’s Bistro is renowned for its 25-ingredient meatloaf, which Guy enthusiastically declares as the “best meatloaf you’ve ever had.” This dish is a symphony of flavors and textures that truly stands out. The journey begins by sweating a mix of vegetables: pacific oil onions, celery, carrots, red, yellow, and orange peppers, garlic, and green onions. These nine ingredients form the foundational base of the meatloaf.
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Next, Chef Cleveland Kenny prepares the wet mix, incorporating a blend of spices and seasonings that include cumin, cayenne, thyme, white pepper, black pepper, paprika, cilantro, garlic sugar, salt, ketchup, whole eggs, and half-and-half—bringing the total to 22 ingredients.
The meatloaf mixture itself consists of Italian sausage, certified Angus beef, the sweated vegetables, and the wet mix, bound together with panko breadcrumbs. After being free-formed and baked to perfection, it’s paired with a house-made demi-glace, a rich and flavorful sauce made from veal stock, carrot, celery, and onion, enriched further with tomato paste and bones boiled for six hours.
Guy Fieri praises the meatloaf for its “tender, well-seasoned, fortified” quality, noting how the Italian sausage and ground beef complement each other and how the vegetables add texture without disappearing. He underscores that when you claim “25-ingredient meatloaf,” it better be a dish folks talk about and remember, and Lavelle’s version certainly delivers.
The Irresistible Lollipop Pork Chops
Not to be overshadowed by the meatloaf, Lavelle’s lollipop pork chops also make a strong impression. Brined for two days in a mixture that includes orange peel, salt, bay leaves, brown sugar, coriander, and peppercorn malange, the chops are bursting with flavor. They are then seared and finished in the oven with a cube of butter.
The dish is elevated further with a horseradish apricot marmalade that Guy calls out for its “salt and sweet” balance, perfectly countered by the “funk of the Brie” and the tanginess of the horseradish and Dijon mustard. This marmalade, comprising horseradish, Dijon mustard, brown sugar, apricot dram, and Triple Sec, packs a flavor punch that complements the tender, well-brined pork.
A Delightful Dining Experience
To complete the dishes, Lavelle’s serves them over a bed of creamy mashed potatoes, which Guy labels as the “definition of mashed potatoes.” The smooth, buttery potato provides the perfect base for both the meatloaf and the pork chops, creating a balanced and satisfying meal.
Lavelle’s Bistro stands out not only for its expertly crafted dishes but also for its commitment to quality and the passion of its culinary team. It’s a must-visit spot for anyone in Fairbanks, whether you’re a local or just passing through.
