On the tip of the Alaska’s Kenai Peninsula, there lives an award-winning chef and food writer who trained at the prestigious Cordon Bleu in Paris. This remote wilderness may not be where you would expect to find a master chef, but Alaska is full of such surprises, and Tutka Bay Lodge, the brainchild of chef Kirsten Dixon and her husband Carl, is one of them. Nestled amid old-growth Sitka spruce at the mouth of a fjord, Tutka Bay is a wilderness lodge with a culinary twist. Along with an inspiring array of outdoor activities, the lodge offers a unique look at the food-gathering and preparation processes of Kirsten’s signature sea-to-table cuisine. Guests have the opportunity to participate in every stage of the process—from fishing and foraging to preparing and, of course, eating.
Fresh Alaskan fare is part of the signature experience at Tutka Bay Lodge, and to ensure the sustainable integrity of the lodge menu, the chefs grow, forage, and buy local ingredients whenever possible. Sustainable culinary practices are so integral to the lodge operation that guests often find themselves naturally contributing to the preparation of the evening meal. Kayaking trips may involve a stop at the local floating oyster farm; fresh salmon and halibut caught on fly-fishing expeditions can be cooked up by the kitchen; and a hike through the surrounding woods could be coupled with foraging for wild berries and herbs. After the meals are prepared and the dishes enjoyed, leftovers are composted into soil for the herb and vegetable garden, where part of the food preparation cycle begins again.
Each of our lodges has created a special complimentary experience offered exclusively to guests who visit through a National Geographic expedition. At Tutka Bay Lodge, National Geographic guests get an exclusive look into the culinary world of Kirsten Dixon during a private dinner in her Wilderness Kitchen that includes the opportunity to chat with your chef. As a complement to this special experience, guests will receive Chef Dixon’s The Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska.
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