James Canter

James Canter

Chef/Owner, Guerrilla Gourmet Mobile Kitchens, Victoria, TX

When was the moment you knew you wanted to become a chef? That would be when I was around four or five years old when I asked for an Easy-Bake Oven for Christmas, and I would hang with my uncle’s Chesapeake Bay restaurant/seafood market chef while I was on summer break from school and the rest of […]

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Alaska Crab Beignets

Alaska’s Wild Harvest

At Tutka Bay Lodge, Foraging is as natural as Alaska Seafood

Written by: Roger Morris

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.

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