Man camps and fish camp, lodge cooking and rural chest freezers, secret fish brine recipes, pilot bread and cake walks that save lives — all of that is part of Alaska’s food culture. Join us for a four-course dinner inspired by the themes my book, with a menu devised by the brilliant, James-Beard-nominee and Top Chef contestant, Chef Laura Cole. With each course, I’ll talk about how it reflects Alaska’s unique way of gathering, preserving, cooking and eating. Ticket price includes a signed copy of “The Whale and the Cupcake,” which was produced in collaboration with the Anchorage Museum and published by University of Washington Press.
Thursday, Feb. 27
5:30 to 7:30 p.m.
$125/person (10% member discount)
Seating is limited. Buy tickets here.