JUNEAU, ALASKA. NOVEMBER 1, 2006.  Five chefs brought their Alaskan culinary creations to New York City for the enjoyment of writers attending the tourism industry’s Alaska Media Road Show. All but one of the offered specialties incorporated Alaska Seafood.

At a chef station sponsored by the Alaska Seafood Marketing Institute, Chef Naomi Everett of Settler’s Bay Lodge in Wasilla is offering two mouth-watering creations: an appetizer wrapping Alaska Seafood in a phyllo pastry, and a dish featuring seared Alaska Scallops with a vanilla fall squash. Other dishes being prepared for the event include a smoked salmon ravioli, king crab stuffed halibut with salmon and scallop dumplings, and succulent Alaska seafood wrapped in phyllo pastry: all presented with professional flourish

In addition to Chef Everett, participating Alaska chefs are Chef Fin Koy (The Bridge) and Chef Al Levinsohn (Kincaid Grill) of Anchorage, and Chef Rick Manning (Best Western Kodiak Inn Chartroom) and Chef Joel Chenet (Mill Bay Coffee and Pastries) of Kodiak. Chef Chenet will unveil his trademark Kadiak Pie, a dish inspired by the indigenous and colonial culinary traditions of wild Kodiak Island. All of the chefs are deeply familiar with Alaska’s sustainable seafood bounty, and used their talents to help promote Alaska as a tourist destination.
                                                   # # #

For information please contact Laura Fleming, lfleming@alaskaseafood.org, (907) 465-5563.