Not only do the adventures abound at Tutka Bay Lodge and in Alaska as a whole, but so do the culinary aspects. Kirsten Dixon and her talented team of chefs take pride in the uniqueness of their kitchens. Kirsten is the published author of three cookbooks and a Cordon Bleu Chef. Guests are welcome to join the lodge’s very talented chefs in the kitchen at any time for an impromptu wine tasting or cooking demonstration.
With a priority on local and fresh ingredients, highlights include Alaska wild salmon, wild local berries, sourdough, fresh-baked breads and pastries, homemade jams and jellies, and specialty hand-crafted cheeses. Join the team for foraging during your stay.