When Food & Wine writer Josh Dean visited Alaska earlier this summer, Tutka Bay Lodge was the choice for a wilderness lodge visit. Click here to read the article.
We came for the food. Tutka Bay Lodge co-owner Kirsten Dixon is perhaps the best-known chef in the state. She has published two cookbooks and is a fixture on local television. Though she trained at Le Cordon Bleu, she’s anything but fussy. With a tight ponytail and hiking boots, she looks like an outdoors-woman; she forages for beach asparagus and other wild herbs. And she teaches cooking classes in a crab boat.
–Josh Dean, Food & Wine Magazine