We offer different menus exploring Kirsten Dixon’s favorite global cuisines, while using Kachemak Bay and Alaskan regional ingredients
For the 2012 summer season, we’re offering classes Friday through Sunday from May 4th through September 30th.
Our sessions on Sundays explore the following culinary topics:
The Harmony of Food – Japanese Influences
Balancing color, taste, flavor and texture brings harmony to food. This class explores the concept of washoku, a Japanese culinary philosophy we are learning from our mentor Elizabeth Andoh and her books Washoku and Kansha. Each session offers tips and techniques as we share our favorite Japanese-inspired dishes.
Memories of a French Country Kitchen
A French dish, navarin of lamb is a lamb stew with root vegetables.
Explore classic and new dishes of two and three-star restaurants sprinkled throughout the French countryside as we tour our way through the South of France to Normandy.
A Northern Italian Table
Northern Italian cuisine reflects pride in an unspoiled countryside and long standing culinary tradition. Taste intriguing olive oils from Liguria and the Lakes region, learn to make our roasted- tomato risotto and other personal favorites.
Catalan Cuisine – Spanish Style Alaska
As with the rest of the world, we are fascinated with the Spanish influence on modern cuisine. We explore the exciting and adventurous dishes of Barcelona and the Catalan region. We create tapas, paella, churros, and other classics as well as try new favorites.
On the Goa Coast – Indian Summer Spices
Bombay aloo, spicy Indian potato curry, in an authentic korai dish.
Of all of the cookbooks in our library, we treasure our Indian collection the most. Create your own Indian spice kit and discover how to use blends in intriguing ways using Alaskan local foods. We explore curries, flatbreads, and fragrant rice dishes.
Our topics on Fridays and Saturdays focus on local regional Alaska cuisine
We are passionate Alaska gardeners and we love to explore creative ways with vegetables and herbs, canning and preserving, and sharing old homesteader recipes. Tour our herb garden and pick favorites to add to your grilled summer menu. On Friday, we look to the Kachemak Bay area specifically for fish, sea vegetables, and wild berries. On Saturday, our chefs share secrets of the Within The Wild collection of lodge recipes.