Chef Kirsten Dixon has been cooking in the backcountry of Alaska for more than thirty years. She attended the Le Cordon Bleu in Paris and earned a Master¿s in gastronomy from Adelaide University in Australia. She is one of the owners of Within the Wild Adventure Company, which the Dixon family owns and operates from their Southcentral Alaskan restaurants and lodges at Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, the home goods boutique RusticWild, and La Baleine Café. Kirsten has been featured by the James Beard Foundation and in national and international publications including National Geographic, Fine Cooking, Forbes, Saveur, and more.
Dedication
A Note from Mandy
A Note from Kirsten
Our Kitchen Philosophy
Let’s Just Begin Our Story Here
Springtime in the Harbor
Girls Fish Camp
A Cuisine of Our Own
The Healing Garden
A Million Acre Picnic
A Fisher, A Musher, A King
Illumination
Snow Day
We Live Along A Trail
It Takes A Lodge
The Pantry
Acknowledgements
Index
