Naomi Everett was born and raised in Anchorage, Alaska and received her A.A.S. in Culinary Arts at the University of Alaska, Anchorage in 2000. After graduating, she traveled abroad and then returned to the states and worked in New Orleans at Bayona, for Chef Susan Spicer, and in New Mexico where she helped open Kokopelli's Restaurant.

After a few years of traveling, Naomi came home to Alaska and worked as the Executive Chef for The Marx Bros Café at the museum where she refined her skills in fine dining, catering, and restaurant management.

In 2005 Naomi took on the challenge of bringing fine dining to Alaska's Matanuska Valley and headed up the team at Settlers Bay Lodge in Wasilla, Alaska. In 2006 she won the Great Alaska Seafood Cook-off and that same year represented Alaska in The Great American Seafood Cook-off in New Orleans, where she was one of 5 chefs featured by the Food Network's coverage of the event.

Naomi has always believed in utilizing Alaska's amazing resources, from local produce to seafood, and has been working with ASMI to promote sustainable Alaska seafood over the last few years, traveling to New York, New Orleans, and China.

In the fall of 2007 Naomi accepted a full time position with the University of Alaska as Chef Instructor of Culinary Arts. She is currently pursuing her bachelorette degree in Hospitality and Restaurant management with an emphasis on educational leadership and loving every minute of teaching up-and-coming Culinary Arts students.

"Sustainability to me means that I support our local natural product. I am a native of Alaska and fishing and hunting have always been, and will always be apart of my life and how my family stays fed. Growing up here, it was always something to be very proud of, that we were wild Alaska, a place where you could live from the land."

~ Chef Naomi Everett

4 oz. Alaska king or snow crab leg meat, cleaned of shell
2 oz. Brie cheese cut small dice, rind as well
1 tsp. shallot, brunoise
1 Tbsp. garlic, finely chopped
1 Tbsp. red pepper, brunoise
1 Tbsp. yellow pepper, brunoise
1 tsp. fresh tarragon, chopped fine
Salt and fresh ground pepper, to taste 1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 shallot, brunoise
1/2 lb. whole butter, cubed at room temperature
Salt to taste 4 ea. 6 oz. Alaska halibut steaks
2 Tbsp. finely chopped fresh herbs (Italian parsley, chives, dill)
6 oz. crab stuffing
Salt & fresh ground pepper, to taste

1. Pre-heat oven to 375 degrees.
2. Combine all ingredients for stuffing well, by hand, in a small bowl.
3. While getting the stuffing together, place white wine, lemon juice, and shallots into a sauce pot over medium heat.
4. Simmer until reduced by 3/4, reduce heat and then gently whisk in butter, a few pieces at a time, until incorporated and nape in consistency.
5. Remove from heat and season with salt.
6. Keep in a warm place until ready to serve, stirring once in a while to keep from breaking.
7. Season all sides of the halibut steaks with salt and light pepper; generously sprinkle the chopped herbs on the top-side.
8. Cut a small pocket, about 1/2 to 1 inch deep, into the top of each halibut fillet, being careful to not cut all the way through the fish.
9. Gently stuff each piece of halibut with 1 to 1.5 oz. crab mixture, allowing some to rest outside of the pocket, atop the fish.
10. Place the pieces of stuffed fish on a parchment, sprayed with non-stick food spray and bake for 6 to 8 minutes, or until cooked through.

Serve fish immediately with the buerre blanc sauce over the top. Download this recipe