Hawaiian and other Polynesian cultures have an ancient relationship with Alaska, and today Pacific Islanders comprise the largest growing ethnic community in Alaska. Anchorage alone has a Polynesian florist, various Hawaiian restaurants, and a handful of Samoan churches. If you look a little harder in some convenience stores, you’ll find the piece of culinary heaven brought to us from the south Pacific, the Hawaiian delicacy known simply as “musubi.”
Chef Andrew Maxwell’s recipe for the famous dessert, baked Alaska.
Devil’s club often lives up to its ominous name, but if harvested early enough it can be a tasty morsel when included in dishes like pasta.
These toppings are better than ketchup and mustard at a barbecue. Recipes for pickled mustard seed, roasted onion relish, pear chutney.
Chef Andrew Maxwell can’t stop making – and eating – these simple sourdough crackers, which he regularly serves alongside a halibut spread.
Moose is normally thought of a lean meat, but Chef Andrew Maxwell suggests using the marbeled shank to make a rich osso buco.
Alaska deserves status among other American barbecue varieties, and to assist the process Andrew Maxwell created Mountain Goat Chili with Alaskan beets.
A northern spin on the famous Hawaiian musubi, a block of rice topped with protein, usually SPAM, and wrapped in nori.
Chef Andrew Maxwell shares his great grandmother’s recipe for British-style pudding with added fruit and his famous eggnog.
Chef Andrew Maxwell shares the recipe for a Caesar salad made with king bolete mushrooms he harvested.
