We got on the road early on Monday and headed toward Anchorage for the Great Alaska Seafood Cook-Off. I was thrilled to have received my invitation to the event from the Alaska Seafood Marketing Institute because I had submitted a seafood recipe to the competition’s new Recipe Division. It was an honor to be included on the guest list.

The event began at the historic Alaska Railroad train depot. We boarded a stunning double-decker car with panoramic windows that bent up to the sky. While we took a scenic ride up the famous Turnagain Arm, we enjoyed hors-d’ouvres and beverage service. It was the perfect day for a ride on the rails.

via Instagram. Username - alaskafromscratch

via Instagram. Username - alaskafromscratch

From the Turnagain Arm, the train headed to the Ted Stevens International Airport and rather impressively pulled us directly up to the front doors of the event, which was held at the Bill Sheffield Alaska Railroad Depot – a bright event space inside the airport.

There were six Alaska chefs selected to compete and six judges on the judging panel. Each chef competing had one hour to prepare a dish highlighting fresh Alaska seafood punctuated by Alaska Grown produce.

Chef Mary Helms puts the finishing touches on her Cioppino

The panel of distinguished judges

The judges photographed each dish prior to tasting

And the winning dish was…. a White King Salmon over spinach/herb and polenta cakes made by Chef Christopher Vane from Crush Wine Bistro.

Congrats, Chef! Best wishes at the Great American Seafood Cook-off in New Orleans!

And now, to wrap up our incredible journey, the sunset on our drive home…

10:15p.m. - Turnagain Arm

Read more about the Great Alaska Seafood Cook-Off:

Judge, Chef Rob Kineen’s take at Fresh49.com
Alaska Food & Wine

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