We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.
John Ash has been a prominent figure in the Northern California food community for over 30 years, opening his namesake restaurant John Ash & Company in 1980. Since then, he’s published four cookbooks, won numerous awards and spends his time teaching, consulting and speaking, at various events around the country. As a pioneer of high-end […]
A perennial herb related to rhubarb and buckwheat, sorrel (not to be mistaken with the Jamaican hibiscus drink, also called sorrel) is a leafy green that resembles spinach in looks, but mimics arugula in taste with its bright and slightly bitter flavor. In season from spring through summer, sorrel is a versatile ingredient that can […]
Chef Victor Scargle may have a varied and impressive resume, ranging from Michael Mina’s Aqua to Cindy Pawlcyn’s Go Fish, but what remains constant is his dedication to using local and seasonal ingredients in his cooking, in the kitchen, at work and at home. It’s understandable then, when The Clever Root asked him for […]