Alaska might not seem like it is on the culinary roadmap, but for us it the center of all things fresh and wild
We are most excited in the early spring to begin menu planning for the next season. We search for market providers, farmers, fishermen, and foragers, both ocean-based and inland, who can bring us the best of Alaska’s summer bounty. Here are a few local products to try:
Pacific salmon, crab, halibut, rockfish, shrimp, cod, clams, mussels, and black cod are all frequently found on our menus.
Lodges in Alaska can’t legally serve many different types of sport-caught game meat to guests due to FDA regulations and restrictions, but we often purvey high quality northern meats that are allowed through game brokers.
Gathering wild berries in the summertime is an annual ritual that is important to our family. We search for blueberries, cranberries, cloudberries, nagoonberries, and more. We serve our gathered harvest in desserts, teas, preserved and fresh.
Foraged wild edibles
At both lodges, we find different kinds of abundance in the woods or ocean, such as sea lettuce, kelp, edible greens and mushrooms.
Both lodges carry on our homesteader heritage in offering herb and quick growing greens gardens, although the days of large-garden harvesting are over for us. We can find locally grown carrots, potatoes, broccoli, cabbage, cauliflower and more through our farmer networks.