Alaskans were eating local before it was cool.
If you think reindeer hot dogs and “Deadliest Catch,” you’re not alone. But over the past few years, the Last Frontier has shifted away from its bush-life vibe and is developing a new, perhaps surprising reputation: as an emerging foodie destination.
“This is a fantastic time to be a chef in this state or be a part of the Alaska food scene, because it’s not about what we can’t do, but what we can do — and what’s next,” says Laura Cole, head chef and owner of 229 Parks Restaurant and Tavern, which sits in Alaska’s interior just outside the truly rural Denali National Park.Cole, who was a 2017 “Top Chef” contestant, has made a name for herself by focusing her cuisine on Alaska-sourced ingredients.
That means farm-to-table is the name of the game in Alaska, allowing chefs to skip the challenge of finessing ingredients into appearing fresh, and instead put their energy and creativity behind using those truly fresh ingredients found in the state.The result? Eating local isn’t just a trend exclusive to high-end restaurants and hipster spots. It’s a way of life.
Owner and ice cream mastermind Elissa Brown not only leverages her menu to highlight local flavors, she uses it to build local relationships. Alaska-grown beer In Palmer, about an hour north from Anchorage, Bleeding Heart Brewery early this year debuted the first ever commercially brewed certified Alaska-grown beer. While craft and microbreweries are plentiful in Alaska, they typically rely on ingredients shipped into the state. But Bleeding Heart’s WildTower Lambic ale used local malted barley, locally sourced honey and hops from a local peony farm.
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