Listings for: Blog

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Food Writing Workshop at Tutka Bay Lodge

“Food is the soul of a place and one of the best ways we come closer to knowing.” – Chef Kirsten Dixon  Come spend a weekend in July with us cooking and writing with New York Times food editor Sam … more

Smoked Salmon Cardamom Spread

After thirty years, we still love this recipe. Salmon, cardamom and sour cream are complementary flavors. We like to fill our Gruyere Cheese Puffs with this spread, accompanied by pickled red onion and herbs. Print Smoked Salmon Cardamom Spread Author: Kirsten … more

Rose Panna Cotta with Strawberries

Panna Cotta is a classic restaurant dessert that Mandy prepared often when she was the pastry chef at Ad Hoc restaurant in Napa. This version celebrates all the wild roses that grow in our area. Print Rose Panna Cotta with … more

Spot Shrimp Pizza With White Sauce

We often prepare pizza for guests and staff. We cook the pizza in the oven as in this recipe or throw it onto the grill on the deck. If you don’t have a grill, we find a stovetop cast-iron grill pan … more

Dark Chocolate Blackberry Tart

This recipe is a company favorite. When we photographed this recipe, the entire office ate it immediately after the photo was taken. It can be dressed up with different fruits and garnish. We like to combine dried and fresh fruits … more

Tutka Bay Lodge Cookbook Wins Culinary Award

Tutka Bay Lodge: Coastal Cuisine from the Wilds of Alaska, by Kirsten Dixon and Mandy Dixon, won the e-cookbook category in the 2015 International Association of Culinary Professionals (IACP) cookbook awards. Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have … more

Carl Dixon One of Outside Magazine’s Top 5 Guides

We have known it all along, and now the word is getting out. Outside Magazine recently honored Carl as one of the 5 Best Adventure Guides (“these adventure geniuses will make your next trip the one you never, ever forget”). Carl was recognized as … more

Helicopter Adventure Catches Eye of Men’s Journal

Kirsten shares the value of the R-44 helicopter that we use to transport guests on adventures. “This is the core of what we do,” says Dixon, “removing people from the human effect where they can have a sense of discovery … more

Kirsten and Mandy Chosen by James Beard Foundation for World’s Fair in Milan

Kirsten and Mandy will be guest chefs at the James Beard American Restaurant in the USA Pavilion in October, 2015. The USA Pavilion at Expo Milano 2015 will highlight American culinary industry, products, and entrepreneurship within the contexts of sustainability, … more

Celebrate Magazine Inspired by Mandy Dixon

Mandy was featured in a series on “people we meet while traveling who sweep us off our feet by things they are doing in big and small areas of the country”. Enjoy the full article on Celebrate Magazine.

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