Some Alaska visitors are hungry for adventure, and some are just plain hungry. When it comes to mealtime, no place has an edge on the 49th state. Of course we’ve got the world’s freshest wild seafood, but we also have award-winning chefs, incredible local produce, and some of the best craft breweries in the country. Scroll down to start exploring the culinary possibilities, or narrow the field using the options below.
We buy beers for their labels–don’t you? Here are some of our favorite Alaska beers with some of our favorite beer labels. Three local designers shared with us what’s behind their designs. Arkose Brewery Label Designer: June Gertesein (arkosebrewery.com) Owning Arkose Brewery in Palmer with her husband means June Gertesein has complete freedom to design […]
March 28, 2017
Whether it’s a romantic dinner for two or a winter soiree among friends, a delicious meal in a beautiful atmosphere can warm up a cold, dark Alaska night. Hosting a meal complete with multiple courses and a beautiful centerpiece may sound daunting, but with a little planning and creativity you’ll easily create a feast for […]
March 27, 2017
Kodiak Island is hard on buildings. Wood rots. Metal rusts. Rain finds the leaks. Freight is expensive. People here reuse for economy and practicality, like the shipping containers repurposed as storage sheds and offices around town. Sometimes the act of adapting what’s available leads to interesting spaces and design. For the few months it was […]
The Alaska kitchen is a problematic space. Kitchens tend to be the room where families, friends and guests gather to share food and conversation—but many Anchorage kitchens are too dark, too cramped and often oddly shaped.
A quick and easy, yet powerfully flavorful, soup can be made with a handful of ingredients and a blender. If you’re strapped for time or resources, use canned roasted peppers, or take the time to roast your own and fill the kitchen with their intoxicating aroma. Roasted Red Pepper Soup Serves: 4 Time: 50 […]
March 24, 2017
A Frenched rack is created when a butcher cuts the fat and minimal meat from around the rib bones, leaving them exposed. Racks cut this way can usually be found at a local grocery store, but don’t hesitate to ask the butcher if there aren’t any in sight. Celery root and parsnip infuse a […]
Golden beets can be a bit tricky to find, but their color bursts off the plate when mixed with the red radicchio. Roast the beets with their skin on, as it slips off more easily once roasted by simply rubbing the vegetable down with your hands or a paper towel. The mild flavor of Gorgonzola […]
Impress everyone with this brilliant red tart. A twist on traditional cranberry preparations, this curd is rich and sweet. The hazelnut crust pairs perfectly with the fruit and dark chocolate adds a lasting, lingering memory that will endure long after leaving the table. Cranberry Curd Tart with Hazelnut Crust Serves: 6-8 Time: 1 hour, […]
By Kirsten Swann One of the best things about Whittier is getting there in the first ricelace. Visitors arrive either by land, through a two-and-a-half mile tunnel beneath Maynard Mountain, or by sea, through striking Prince William Sound. Once there, your options depend almost entirely on the season. The town is small — home to […]
December 26, 2016
IN THIS ISSUE: Date Night in Old Russia by J. Besl I’ll Have What Harding’s Having by Kirsten Swann Let Them Eat Naan by Elin Johnson Seeds of Change by Bailey Berg Feast for the Senses by Jamie Gonzales Trash Talk by Catalina Dengel SPONSORED: Sea to Table by Bailey Berg, for Alaska Native Tribal […]
November 14, 2016