A couple of weeks ago I got to spend four days up in Anchorage participating in a food styling photo shoot with Alaska Seafood Marketing Institute, cooking and styling some of the most incredible seafood and local Alaska Grown produce this fine state has to offer, alongside my talented friends Kim Sunée and Ash Adams Photography.
It’s April, Easter is almost here, the snow has melted, and the sun is shining brightly outside until nearly 9 p.m. on these Alaska days. Along with the daylight, the food coming out of the kitchen is getting lighter and brighter every day as well.
Pistachios are my favorite nut. I love their vibrant green color, their great crunch, that overt saltiness, and the rhythm of cracking them out of their shells. I don’t even mind when I come across an especially stubborn pistachio that refuses to emerge from its shell; that’s all part of the fun. Pistachios have more character than your average nut. They’re feisty.
We’ve been having a string of grey days with intermittent snowfall and occasional slush. The waters of Cook Inlet turn deep and brooding, a charcoal shade of grey. The skies a paler shade, like the coat of a gray wolf.