Our Commitment to Food Sustainability
We use our high tunnels to grow herbs, vegetables, and fruits that won’t normally do as well in our short 100-day growing season and northern temperatures. High tunnels allow us to extend our seasons on both end – before the June 1’st traditional planting day and that first full moon in autumn when it is likely to frost.
How We Source Our Food
Tim Crockett is our expert company field expert who spends much of his time sourcing foods from local farmers, fishermen, and other artisan purveyors. He also tests our recipes in our Anchorage test kitchen (and he does much, much more).
We have foragers at each lodge that look locally for wild edibles on our property, care for our greenhouses and gardens, and bring baskets of greens and other things into the kitchen daily. Here are a few of our favorite Alaska foods we rely upon daily.
We only cook with wild Alaska seafood from the Pacific Ocean. It’s an endless array of salmon, cod, halibut, shrimp, black cod, rockfish and more. Make sure you try Mandy’s famous salmon bacon and also her smoked salmon cardamom spread in our recipe collection.
Alaska Wild Berries
Each of our locations offers different berries at different times of the year: blueberries, currants, raspberries, nagoon berries, salmonberries, and more. The best berry picking time happens in August.
Foraged Wild Edibles
The list is too long – but, when you get to Tutka Bay Lodge, ask for our wild edibles list and see how many you can find with your guide or forager or taste during your stay.
Gathered Sea Vegetables
Our shorelines at low tide offer an incredible variety of edible (and delicious) sea greens and vegetables that we use every day all summer long.
Our Local Farmers
Mandy works closely with our organic farmers to ensure the freshest ingredients.
Alaska produces an abundance of rare honey. Served every morning with a basket of warm breakfast breads.