Scenes from the Cooking From Scratch Great American Seafood Cook-Off demonstration at the Sitka Kitch

Students learned how to make a variation of national-award-winning chef Lionel Uddipa’s winning dish during a Cooking From Scratch demonstration taught Nov. 9 at the Sitka Kitch community rental commercial kitchen. Chef Nel, of SALT restaurant in Juneau, was brought to town through a partnership with the Sitka Seafood Festival.

During this demonstration, Chef Nel taught students how to make a dish of risotto with Alaska spot prawns, artichokes and pea sprouts. In August, Chef Nel and his sous chef Jacob Packer won the 2017 Great American Seafood Cook-Off in New Orleans, where they made a sea asparagus risotto with Alaska king crab. He switched from king crab to spot prawns for this demonstration due to availability and cost. Chef Nel will have more dishes to sample at the Sitka Conservation Society‘s Wild Foods Potluck from 5-7 p.m. on Sunday, Nov. 12, at Harrigan Centennial Hall.

This demonstration was offered as part of the Cooking From Scratch class series at the Sitka Kitch, and on Nov. 8 Chef Nel taught students how to make seared coho salmon with orzo pasta and a chicken-veggie stock broth. Here are the remaining Cooking From Scratch classes coming up later in November:

The Cooking from Scratch series goal is to teach basic cooking skills using high-quality ingredients, and to help Sitkans take back their kitchens and reduce their food budgets. Interested individuals can register at https://sitkakitch.eventsmart.com/ (click on the event title to register). Please pre-pay online using credit/debit cards or PayPal. If you want to pre-pay using cash or check, please contact Chandler, Claire or Clarice at Sitka Conservation Society (747-7509) to arrange payment. We need at least eight students registered for each class to guarantee they happen.

Class size is limited, so register early. The usual class cost is $27.50 per class, plus a food/supply fee that will be divided among registered participants. The registration deadline is late on the second night before each class. For more information about the class series, call Lisa Sadleir-Hart at 747-5985 or Jasmine Shaw at 747-9440.

A slideshow of photos from Thursday’s Great American Seafood Cook-Off demonstration is posted below.

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Scenes from the Cooking From Scratch class on Fish ‘n Veggies at the Sitka Kitch

Students learned how to make seared coho salmon with orzo pasta and chicken-veggie stock during a Cooking From Scratch class taught Nov. 8 at the Sitka Kitch community rental commercial kitchen. The class was taught by national-award-winning chef Lionel Uddipa of SALT restaurant in Juneau, who was brought to town through a partnership with the Sitka Seafood Festival.

During this class, students learned how to prepare the chicken stock, how to chop the veggies, how to sear the salmon, how to make the garnish, and more.

Chef Nel and his sous chef Jacob Packer won the 2017 Great American Seafood Cook-Off in August in New Orleans, and from 7-9 p.m. on Thursday, Nov. 9, at the Sitka Kitch (505 Sawmill Creek Road, inside First Presbyterian Church), Chef Nel will demonstrate a version of his award-winning recipe. He will make sea asparagus risotto with Alaska spot prawns (he used Alaska king crab in the competition, but switched to spot prawns for this demonstration due to availability and cost). This demonstration costs $20 and participants will get a large, nearly meal-sized sample to taste. We will accept walk-in participants for this event, but prefer people pre-register online by 11:55 a.m. Thursday so we know how many supplies we need.

In addition, here are other Cooking From Scratch classes coming up later in November:

There also may be a rescheduled Beans 101 class taught by Lisa Sadleir-Hart in late November or December (this class was originally supposed to take place on Oct. 30).

The Cooking from Scratch series goal is to teach basic cooking skills using high-quality ingredients, and to help Sitkans take back their kitchens and reduce their food budgets. Interested individuals can register at https://sitkakitch.eventsmart.com/ (click on the event title to register). Please pre-pay online using credit/debit cards or PayPal. If you want to pre-pay using cash or check, please contact Chandler, Claire or Clarice at Sitka Conservation Society (747-7509) to arrange payment. We need at least eight students registered for each class to guarantee they happen.

Class size is limited, so register early. The usual class cost is $27.50 per class, plus a food/supply fee that will be divided among registered participants. The registration deadline is late on the second night before each class. For more information about the class series, call Lisa Sadleir-Hart at 747-5985 or Jasmine Shaw at 747-9440.

A slideshow of photos from Wednesday’s Fish ‘n Veggies class is posted below.

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Sitka Kitch to host third annual Cooking From Scratch class series in Fall 2017

Ever wanted to learn how to cook more and better food for less money?

Join us for the third annual Cooking from Scratch series of cooking classes at the Sitka Kitch community rental commercial kitchen, which is located in the First Presbyterian Church (505 Sawmill Creek Road).

This year’s series features two events with national-award-winning chef Lionel Uddipa of SALT restaurant in Juneau (Chef Nel is in town courtesy of the Sitka Seafood Festival). There also will be a class on healthy desserts by Sitka nutritionist Holly Marban, and a class on using root vegetables taught by Sitka dietitian and health educator Lisa Sadleir-Hart.

Here is the list of classes (click on the class title for a direct link to the online registration page, link will open when it’s available).

There also may be a rescheduled Beans 101 class taught by Lisa Sadleir-Hart in late November or December (this class was originally supposed to take place on Oct. 30).

The Cooking from Scratch series goal is to teach basic cooking skills using high-quality ingredients, and to help Sitkans take back their kitchens and reduce their food budgets. Interested individuals can register at https://sitkakitch.eventsmart.com/ (click on the event title to register). Please pre-pay online using credit/debit cards or PayPal. If you want to pre-pay using cash or check, please contact Chandler or Clarice at Sitka Conservation Society (747-7509) to arrange payment. We need at least eight students registered for each class to guarantee they happen.

Class size is limited, so register early. The usual class cost is $27.50 per class, plus a food/supply fee that will be divided among registered participants (the demonstration is $20 and we will allow up to 40 people at this event). The registration deadline is late on the second night before each class (both of Chef Nel’s events will be open until late the night before each event).

For more information about the class series, call Lisa Sadleir-Hart at 747-5985 or Jasmine Shaw at 747-9440.

Alaska Food Festival and Conference set for Nov. 3-4 in Fairbanks

Come celebrate Alaska’s bountiful harvest and learn about issues affecting the Alaska food system during the third semi-annual Alaska Food Festival and Conference, on Friday and Saturday, Nov. 3-4, at Pike’s Waterfront Lodge in Fairbanks.

Hosted by the Alaska Food Policy Council (AFPC), this event previously took place in Anchorage in 2014 and 2016 and this year moves to Fairbanks.

Sitka Local Foods Network board president Charles Bingham is a member of the AFPC governing board (and former SLFN president Lisa Sadleir-Hart is a former member of the AFPC governing board). There also will be a couple of presentations by Sitkans, including Keith Nyitray of the Sitka Food Co-Op, Elizabeth Herendeen of SalmonState, and Mary Smith of Edible Alaska magazine.

The two-day event opens on Friday with a food systems conference featuring a variety of speakers discussing food security, production, business, and community issues, among other topics. On Friday night, there will be a food policy networking event. Saturday features a fun and educational food festival highlighted by Alaska food vendors presenting taste-testing, food demonstrations, and hands-on interactive demonstrations on raising, harvesting, and preparing food. Saturday’s event is family friendly and includes a petting zoo in the afternoon.

“The goals of the conference and festival are to: (1) increase awareness of Alaska food issues among the general population; (2) provide training, resources, and networking opportunities to increase involvement in local food issues by community members and decision makers; and (3) increase connections and build community between the public, Alaska food businesses, NGOs, governmental entities, tribal entities, and others to support local economic development and innovative solutions,” AFPC Co-Chair Lorinda Lhotka said.

Registration is open now, and the cost is $130 for the full conference and festival (including Friday night’s social event) or $60 for the full conference and festival for speakers, volunteers and students. For those wanting to attend specific events, the cost is $105 for the food conference only on Friday, $25 for Friday night’s social event only, or $10 for Saturday’s food festival only (or $40 for a family of four or more). You can sign up and pre-pay for the conference using our online registration page, https://alaskafoodfestivalandconference.eventbrite.com.

For those traveling to Fairbanks for the event, Pike’s Waterfront Lodge has a special conference rate of $75 per night (Nov. 2-5, use event code AKFFC/1102) that must be booked by Thursday, Oct. 19. For lodging details or to make reservations, contact Pike’s Waterfront Lodge at http://www.pikeslodge.com, or call 877-744-2400 (reservations) or
907-456-4500.

For info and a copy of the agenda, go to the AFPC Council conference website at https://www.akfoodpolicycouncil.org/2017-conference/, or contact AFPC Co-Chair Lorinda Lhotka at lorinda.lhotka@alaska.gov, or Samantha Reynolds at 907-452-2185 or sreynolds@investfairbanks.com.

For information about being a vendor at the conference, go to https://www.akfoodpolicycouncil.org/2017-vendors. For information about sponsoring the conference and our sponsor tiers, go to https://www.akfoodpolicycouncil.org/2017-sponsors/.

• 2017 Alaska Food Festival and Conference draft agenda

Scenes from the Sitka Kitch’s Preserving the Harvest class on making jams and jellies

Students learned about jams, jellies, fruit butters, marmalades, preserves and conserves during the Jam Session: Preserving Jams and Jellies class on Monday, July 24, at the Sitka Kitch community rental commercial kitchen. This was the fourth of six scheduled classes in the Preserving the Harvest food preservation class series offered this summer.

The class was taught by Lisa Sadleir-Hart, a Sitka dietitian and health educator who has taught several cooking and food preservation classes for the Sitka Kitch. In this class, students learned how to make strawberry-kiwi jam, a blueberry conserve (with lemon, orange and raisins), a rhubarb-strawberry conserve (with cranberries or raisins and walnuts), and plum jam.

This was the fourth class in the Preserving the Harvest food preservation class series, which is sponsored by the SouthEast Alaska Regional Health Consortium (SEARHC). The other classes in the series are (underlined titles take you to the class registration page):

  • Ring Around the Rose Hip: Rose Hip Relish and More — 6-8:30 p.m., Monday, Sept. 18, taught by Lisa Sadleir-Hart, $27.50 registration fee
  • Venison Jerky — 6-8:30 p.m., Monday, Oct. 30 (this date and class topic may change), taught by Lisa Sadleir-Hart and Jasmine Shaw, $27.50 registration fee

The Sitka Kitch programming team is working on other classes to be offered later this summer and next fall. We also might reschedule the Clear the Freezer, Fill the Pantry community canning session for later this summer, but on a Saturday instead of during the week. Watch the Sitka Kitch page on Facebook or our online registration page to see when these and any future classes are scheduled.

When registering, students should prepay for the class through the Sitka Kitch online registration sitehttp://sitkakitch.eventsmart.com, using PayPal or credit/debit card. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. To qualify for a partial refund, please notify us at least three days in advance if you need to cancel. The registration deadline is three days before each class so our instructors have time to purchase materials. Please email sitkakitch@sitkawild.org with any questions.

A slideshow of scenes from the jams and jellies class follows below.

• Link to UAF Cooperative Extension Service publication Jams and Jellies

• Link to UAF Cooperative Extension Service publication Alaska Blueberries

• Link to UAF Cooperative Extension Service publication Wild Strawberries

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Date set for Sitka Kitch’s Preserving the Harvest class Ring Around The Rose Hip

Lisa Sadleir-Hart, MPH, RDN, will offer the fifth class in the Preserving the Harvest class series, Ring Around The Rose Hip, from 6-8:30 p.m. on Monday, Sept. 18, at Sitka Kitch. Students will learn how to harvest rose hips, prepare rose hip puree for long term storage and prepare recipes using the puree.

Cost is $27.50 and, thanks to a donation from the SouthEast Alaska Regional Health Consortium (SEARHC), the food and supply fee will be minimal. Registration is capped at 10 students, so sign up early to secure your space in this fifth food preservation class of the season.

Register online here, https://sitkakitch.eventsmart.com/events/pth-ring-around-the-rosehip/, using a debit or credit card or PayPal account. A cash or check payment can be arranged by calling Chandler or Clarice of Sitka Conservation Society at 747-7509. Email sitkakitch@sitkawild.org with any questions.

Scenes from the Sitka Kitch’s Preserving the Harvest class on simple pickles and sauerkraut

Students learned how to make pickled squash and sauerkraut during the Simple Pickles and Sauerkraut class on Tuesday, July 11, at the Sitka Kitch community rental commercial kitchen. This was the third of six scheduled classes in the Preserving the Harvest food preservation class series offered this summer.

The class was taught by Lisa Sadleir-Hart, a Sitka dietitian and health educator who has taught several cooking and food preservation classes for the Sitka Kitch. In this class, students learned how to make a variety of fermented foods, with the focus on squash pickles and sauerkraut (many of the recipes came from the food preservation book So Easy To Preserve, which is produced by the University of Georgia with the book’s meat and fish recipes coming from the University of Alaska Fairbanks Cooperative Extension Service). She also discussed how probiotics help with digestion and gut health.

This was the third class in the Preserving the Harvest food preservation class series, which is sponsored by the SouthEast Alaska Regional Health Consortium (SEARHC). The other classes in the series are (underlined titles take you to the class registration page):

  • Jam Session: Preserving Jams and Jellies — 6-8:30 p.m., Monday, July 24, taught by Lisa Sadleir-Hart, $27.50 registration fee (NOTE: Class is full. Email sitkakitch@sitkawild.org to ask about a waiting list)
  • Ring Around the Rose Hip: Rose Hip Relish and More — 6-8:30 p.m., Monday, Sept. 18, taught by Lisa Sadleir-Hart, $27.50 registration fee
  • Venison Jerky — 6-8:30 p.m., Monday, Oct. 30 (this date may change), taught by Lisa Sadleir-Hart and Jasmine Shaw, $27.50 registration fee

The Sitka Kitch programming team is working on other classes to be offered later this summer and next fall. Watch the Sitka Kitch page on Facebook or our online registration page to see when these and any future classes are scheduled.

When registering, students should prepay for the class through the Sitka Kitch online registration sitehttp://sitkakitch.eventsmart.com, using PayPal or credit/debit card. If you need other payment arrangements, contact Chandler or Clarice of Sitka Conservation Society at 747-7509 to arrange a time when you can pay with cash or check. To qualify for a partial refund, please notify us at least three days in advance if you need to cancel. The registration deadline is three days before each class so our instructors have time to purchase materials. Please email sitkakitch@sitkawild.org with any questions.

A slideshow of scenes from the Simple Pickles and Sauerkraut class follows below.

• UAF Cooperative Extension Service free publication “Pickles and Relishes”

• UAF Cooperative Extension Service free publication “Sauerkraut”

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