August 2012 – July 2014
John Ash visits and shares his culinary insights and wisdom of “Seafood Watch,” an educational initiative for sustainable seafood by the Monterey Bay Aquarium. Come learn how to make wise choices about the seafood you purchase, and taste some new and delicious ways to enjoy it.
Fisherman Mike Svedise, owner of Santa Rosa Seafood will present a fresh, whole troll-caught Bodega Bay King Salmon, and a line-caught Point Reyes Halibut. Chef Mei Ibach, SRJC Culinary Instructor and the Windsor High School Culinary Arts Academy, will prepare the fish and share her recipes.
Demonstration class featured sustainable seafoods, including:
Crispy Calamari and Lemon Slices with Pesto Mayonnaise
Grilled Brined Shrimp with Tomatillo and Avocado Salsa
Thai-Style Tomato Soup with Mussels
Soy-Roasted Salmon with Asian Greens
Roasted Achiote Sablefish with Citrus Salsa
Heirloom Tomato Soup with Summer Relish
Watermelon, Fig and Feta Salad
Black Cod Hobo Packs with Prosciutto, Lemon, Tomatoes and Capers
Lemon Polenta Cake with Rosemary Syrup, Fresh Peaches and Raspberries
Great Chefs, Great Food, Great Fishing, Spectacular Setting – What could be better!
Talon Lodge continues the quest to bring extraordinary cuisine to Southeast Alaska.
The Talon Lodge Visiting Chef Series is fast becoming one of the most sought after events in the Alaska summer fishing season. When you match the world’s greatest chefs with one of the most spectacular locations in Alaska, the pairing is perfect.
During this special series, our limited group of 16 guests are treated to two specially prepared meal from our visiting chef in a casual, fun and relaxing environment. It’s a time for great food and memories that will last for a lifetime.
For the eighth year, Talon has invited four of the world’s greatest chefs to share their talents with our Talon Lodge guests.