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Cuisine is often a source of wonderful travel memories
and what could be more memorable than having your catch of the day
freshly prepared by your resident Alaskan chef. Whether it be freshly
caught, wild Alaskan salmon, halibut, scallops, shrimp, mussels,
oysters, or freshly dug clams, Randi Iverson and her crew will do it
justice with creativity, experience, care, and, the most
important ingredient, love. Randi has a lifetime of experience in the
cooking and catering business from her early years in New York City to
the her past 25 years in remote lodges of Alaska. Her hand picked staff
is well suited to the rigors of preparing excellent meals in the
wilderness setting of Sadie Cove Lodge where skill, flexibility,
and artistry are absolute necessities.
Sadie Cove Wilderness Lodge specializes in fresh, wild
Alaskan, North Pacific, ocean-run seafood along with the freshest of
local produce, much of which is grown in our own garden. Once again,
Alaska's commercial salmon fishery has been certified as sustainable by
the Marine Stewardship Council, the London-based nonprofit responsible
for setting global marine sustainability standards. Alaska was the first
state in the U.S. to recieve this certification for environmental
responsibility and Sadie Cove Wilderness Lodge is pleased to serve this
delicious and healthy fish caught by local Kachemak Bay fishermen.
Special diets are easily accommodated. Just let Randi know what your
needs or desires are and she will cook it up for you in real culinary
style. From vegetarian diets to miscellaneous allergies or just plain
likes and dislikes, your needs will be well met by the Sadie Cove Lodge
kitchen staff.
Other than our main meals of fresh, wild Alaskan
seafood, our in-house specialties have an old-world European flavor
reminiscent of the fare from hand built, stout timbered inns and
roadhouses that used to dot the countryside of England, Fance, and
Scandinavia. These dishes include, roast leg of lamb with fresh mint,
Cornish game hens almondine, roast prime rib served with forrestier
sauce, roast duckling with red wine juniper berry sauce, pork
tenderloin with an impeccable fruit glaze, fresh grown salads harvesed
just an hour or so before the meal, wild rice, all homemade breads of
many varieties, nut-crusted silk pies, European tortes and cakes,
homemade ice cream, Swedish pancakes, and more. Join the other guests at
dinnertime to share stories of the day's adventures and your adventures
yet to come. Afterwards, relax in a hot sauna, enjoy the breathtaking
view of the sunset from the lodge decks, listen for the chatter of the
sea otters, stroll the beaches, paddle a kayak on the evening's glassy
calm waters, fish for a halibut, or choose some other activity that you
enjoy. It all begins again in the morning to the call of the bald
eagles. |
Fresh
Seafood Kitchen
