Magazine article Sunset

Extreme Cuisine

Magazine article Sunset

Extreme Cuisine

Article excerpt

Joshua Slaughter of McCarthy, Alaska, creates high-end fare in the wilderness. What's it like being top chef where the berries are fresh but the bears like them too?

how'd you get here? I came up to McCarthy Lodge for a working vacation. Just for the summer. Two weeks in, I fell in love with it. I had to come back.

WHERE'S MCCARTHY? At the end of the McCarthy Road, 320 miles east of Anchorage. It can be an 8-hour drive.

where were you before? I trained at Bouchon, in Napa Valley. I was chef de partie - station chef.

describe one of your menus. I start with a foam - ginger foam is nice. Then halibut and two or three salmon dishes - salmon gravlax or salmon funnel cake. Then on to beef and pork - braised pork belly with bushcranberry barbecue sauce. For dessert, whiskey crêpe cake and ganache.

HARDEST thing about,cooking in the wild? The logistical effort is just massive. …

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