CANCELED: Sitka Kitch to host ‘Cooking With Seaweed With Kayla Caprice’ class on Aug. 26

Learn about Cooking With Seaweed With Kayla Caprice. This class takes place from6-8:30 p.m. on Monday, Aug. 26, at the new location of the Sitka Kitch community rental commercial kitchen at the Sitka Lutheran Church (224 Lincoln Street, please use the back entrance through the alley by the former location Bev’s Flowers & Gifts, off Harbor Drive). This class is part of a new Cooking With Kayla Caprice class series this summer, and our classes are fundraisers for the Sitka Kitch. This class also is being held in conjunction with the Sitka Mermaid Festival. (SORRY, THIS CLASS HAS BEEN CANCELED)

The classes in the Cooking With Kayla Caprice class series are open to all residents, and cost $40 per person. The registration deadline for this class is 11:30 p.m. on Saturday, Aug. 24.

Kayla currently works as a line cook at Ludvig’s Bistro in Sitka. In this class, Kayla said he will teach people about aquaculture, seaweed health benefits, and the availability of seaweed here in Sitka. She is still putting together her menu for the class, but she promised some easy recipes involving seaweed from local and non-local sources.

Kayla, hails from the Southeast coast, more specifically, Florida. She grew up around the ocean and fishing. Her mother was a chef and Food Network was her favorite channel growing up. She has a background in early childhood development and school-age instruction, with an emphasis on cooking and nutrition. She moved to Seattle three years ago to pursue her love of cooking, learning, teaching, and community involvement.

She has been helping educate adults and youth on cooking, nutrition and the food system with The Beechers Foundation in Seattle for more than two years. There she runs before- and after-school programs with cooking and baking clubs, as well as the school garden. She also assists in classes at Culinary Essentials in Ballard under Chef Nora Dummer, cooked at the Artist Home for the Doe Bay Music Festival on Orcas Island, worked at Firefly Kitchens (a fermentation company in Ballard), and taught the culinary summer camp at The Stroum Jewish Community Center on Mercer Island in Washington. She is currently a line cook at Ludvig’s Bistro in Sitka.

“Cooking for yourself is very important to me, as is loving good food,” Kayla wrote. “I believe everyone and anyone should have access to good food and be able to feed themselves, and the tools they need in order to do so.”

Other classes in the Cooking With Kayla Caprice series include (more details and registration information about these classes will be posted later):

In addition, the Sitka Kitch has other classes coming up. They include (more details and registration information about these classes will be posted later):

  • Cooking A Balanced Meal Featuring Alaska Seafood — 6-8:30 p.m. on Tuesday, Aug. 13, taught by SEARHC Registered Dietitian Katie Carroll ((class canceled due to low registration)
  • Cooking With Wild Mushrooms — Time and date TBA in early September, taught by UAS Sitka Campus Biology Assistant Professor Kitty LaBounty and Beak Restaurant Owner/Chef Renée Jakaitis Trafton

The registration deadline for the first Cooking With Kayla Caprice cooking class is 11:30 p.m. on Saturday, Aug. 24, so register now since space is limited. We need at least eight students to register and pre-pay to make this class happen. The class costs $40, which is part of our new all-inclusive fee system (you no longer have to pay a class fee to register, then a separate food/supply fee). You can register and pre-pay using credit/debit cards or PayPal on our EventSmart page, http://sitkakitch.eventsmart.com(click on class title). For those wanting to pre-pay with cash or check, please call Chandler O’Connell or Clarice Johnson at Sitka Conservation Society (747-7509) to arrange a payment. For more information about the class, contact Jasmine Shaw at 747-9440. We do offer one potential scholarship spot per class for people with limited incomes, so long as we have enough students registered to make the class happen. Contact Chandler at SCS for more details about the scholarship. This class is a fundraiser for the Sitka Kitch.

Students should enter the Sitka Lutheran Church through the back entrance (through the alley off Harbor Drive by the old Bev’s Flowers and Gifts location). The door on the right should be open for students to enter. Please do not park in the church’s back parking lot. Please use the public parking lots off Harbor Drive.

The Sitka Kitch also has a new class cancelation policy. If you register for a class, then find out you can’t attend, please email us at sitkakitch@sitkawild.org and we may be able to help fill your slot through our waiting list. If you cancel from the class at least five days in advance (eg, by Wednesday the week before for a Monday class), you are eligible for a partial refund of your class fee, minus $5 for processing (in this case, $35). If you need to cancel with less than five days advance notice, there is no refund.

Sitka Kitch to host free ‘Cooking For One/Small-Space Cooking With Kayla Caprice’ class for ages 13-25

Learn about Cooking For One/Small-Space Cooking With Kayla Caprice. This class takes place from 10 a.m. to noon on Wednesday, Aug. 14, at the new location of the Sitka Kitch community rental commercial kitchen at the Sitka Lutheran Church (224 Lincoln Street, please use the back entrance through the alley by the former location Bev’s Flowers & Gifts, off Harbor Drive). This class is part of a new Cooking With Kayla Caprice class series this summer, and our classes are fundraisers for the Sitka Kitch.

This is a special class open to ages 13-25 years old only, and this class is free thanks to a sponsorship from SEARHC. We do ask that you pre-register for the class, so we know how many students to expect. The other classes in the Cooking With Kayla Caprice class series are open to all residents ages 13-older, and cost $40.

“In this session, we will be talking about:

  • cooking in a small space — what that could look like, ways to utilize small space cooking, ways to still eat healthfully and deliciously.
  • cooking for one — how to break down ingredients  to make them single-serve friendly, tips for turning large production meals into easy and accessible ones.
  • meal prep — there’s more then one way to skin a catfish, I think is what they say. Everyone does it a little different, tips from my home kitchen.
  • grocery store tips and tricks.
  • single-pan sheet meals and one-pot wonders,” Kayla wrote in her class description. Kayla currently works as a line cook at Ludvig’s Bistro in Sitka.

Kayla, hails from the Southeast coast, more specifically, Florida. She grew up around the ocean and fishing. Her mother was a chef and Food Network was her favorite channel growing up. She has a background in early childhood development and school-age instruction, with an emphasis on cooking and nutrition. She moved to Seattle three years ago to pursue her love of cooking, learning, teaching, and community involvement.

She has been helping educate adults and youth on cooking, nutrition and the food system with The Beechers Foundation in Seattle for more than two years. There she runs before- and after-school programs with cooking and baking clubs, as well as the school garden. She also assists in classes at Culinary Essentials in Ballard under Chef Nora Dummer, cooked at the Artist Home for the Doe Bay Music Festival on Orcas Island, worked at Firefly Kitchens (a fermentation company in Ballard), and taught the culinary summer camp at The Stroum Jewish Community Center on Mercer Island in Washington. She is currently a line cook at Ludvig’s Bistro in Sitka.

“Cooking for yourself is very important to me, as is loving good food,” Kayla wrote. “I believe everyone and anyone should have access to good food and be able to feed themselves, and the tools they need in order to do so.”

Other classes in the Cooking With Kayla Caprice series include (more details and registration information about these classes will be posted later):

In addition, the Sitka Kitch has other classes coming up. They include (more details and registration information about these classes will be posted later):

  • Cooking A Balanced Meal Featuring Alaska Seafood — 6-8:30 p.m. on Tuesday, Aug. 13, taught by SEARHC Registered Dietitian Katie Carroll
  • Cooking With Wild Mushrooms — Time and date TBA in early September, taught by UAS Sitka Campus Biology Assistant Professor Kitty LaBounty and Beak Restaurant Owner/Chef Renée Jakaitis Trafton

The registration deadline for the first Cooking With Kayla Caprice cooking class is 11:30 p.m. on Monday, Aug. 12, so register now since space is limited. We need at least eight students to register and pre-pay to make this class happen. The class costs $40, which is part of our new all-inclusive fee system (you no longer have to pay a class fee to register, then a separate food/supply fee). You can register and pre-pay using credit/debit cards or PayPal on our EventSmart page, http://sitkakitch.eventsmart.com (click on class title). For those wanting to pre-pay with cash or check, please call Chandler O’Connell or Clarice Johnson at Sitka Conservation Society (747-7509) to arrange a payment. For more information about the class, contact Jasmine Shaw at 747-9440. We do offer one potential scholarship spot per class for people with limited incomes, so long as we have enough students registered to make the class happen. Contact Chandler at SCS for more details about the scholarship. This class is a fundraiser for the Sitka Kitch.

Students should enter the Sitka Lutheran Church through the back entrance (through the alley off Harbor Drive by the old Bev’s Flowers and Gifts location). The door on the right should be open for students to enter. Please do not park in the church’s back parking lot. Please use the public parking lots off Harbor Drive.

The Sitka Kitch also has a new class cancelation policy. If you register for a class, then find out you can’t attend, please email us at sitkakitch@sitkawild.org and we may be able to help fill your slot through our waiting list. If you cancel from the class at least five days in advance (eg, by Wednesday the week before for a Monday class), you are eligible for a partial refund of your class fee, minus $5 for processing (in this case, $35). If you need to cancel with less than five days advance notice, there is no refund.

Sitka Kitch to host ‘Cooking A Balanced Meal Featuring Alaska Seafood’ class with dietitian Katie Carroll

Learn how to create a balanced meal using Alaska’s abundant seafood resources with SEARHC registered dietitian Katie Carroll. This class takes place from 6-8:30 p.m. on Tuesday, Aug. 13, at the Sitka Kitch community rental commercial kitchen, now located at the Sitka Lutheran Church (224 Lincoln Street, enter through the alley off Harbor Drive by the old Bev’s Flowers & Gifts location).

This class costs $40, and serves as a fundraiser for the Sitka Kitch. The class registration deadline is 11:30 p.m. on Saturday, Aug. 10.

Katie plans to teach students how to cook a pesto spaghetti squash “pasta” with crispy salmon as a main course, with an artichoke, tomato, spinach flatbread appetizer. She said few people have used spaghetti squash, so she hopes the dish will be new and interesting.

“Living in Southeast Alaska, we have an abundance of seafood and most of us are familiar with how to cook it,” Katie said. “As a dietitian, however, I find many people struggle to create a balanced meal with the right amount of produce, fat, and healthy carbohydrates that are the foundation of a well rounded meal. This class will discuss building balanced plates using seafood and cook a produce packed seafood dish full of flavor.”

Katie grew up in Nashville, Tenn., and lived there until she moved to Knoxville to complete her undergraduate degree at the University of Tennessee with a B.S. in Nutrition. She then worked for two years for East Tennessee (Women, Infant, Children) WIC as a nutrition educator and Certified Lactation Counselor. She completed her Dietetic Internship through Priority Nutrition Care out of Boston, Mass., where she focused on clinical dietetics and after completion became a registered dietitian.

“I believe in a lifestyle approach to health where no one size fits all,” Katie said. “Outside of work I enjoy hiking, dancing, reading and cooking.”

The registration deadline for this class is 11:30 p.m. on Saturday, Aug. 10, so register now since space is limited. We need at least eight students to register and pre-pay to make this class happen. The class costs $40, which is part of our new all-inclusive fee system (you no longer have to pay a class fee to register, then a separate food/supply fee). You can register and pre-pay using credit/debit cards or PayPal on our EventSmart page, http://sitkakitch.eventsmart.com(click on class title). For those wanting to pre-pay with cash or check, please call Chandler O’Connell or Clarice Johnson at Sitka Conservation Society (747-7509) to arrange a payment. For more information about the class, contact Jasmine Shaw at 747-9440. We do offer one potential scholarship spot per class for people with limited incomes, so long as we have enough students registered to make the class happen. Contact Chandler at SCS for more details about the scholarship. This class is a fundraiser for the Sitka Kitch.

Students should enter the Sitka Lutheran Church through the back entrance (through the alley off Harbor Drive by the old Bev’s Flowers and Gifts location). The door on the right should be open for students to enter. Please do not park in the church’s back parking lot. Please use the public parking lots off Harbor Drive.

The Sitka Kitch also has a new class cancelation policy. If you register for a class, then find out you can’t attend, please email us at sitkakitch@sitkawild.org and we may be able to help fill your slot through our waiting list. If you cancel from the class at least five days in advance (eg, by Wednesday for a Monday class), you are eligible for a partial refund of your class fee, minus $5 for processing (in this case, $35). If you need to cancel with less than five days advance notice, there is no refund.

Scenes from the ‘Preservation/Fermentation 101 With Kayla Caprice’ class July 22 at the Sitka Kitch

Students learned how to make a basic sauerkraut, a mixed-veggie ferment, and kimchi during the Sitka Kitch’s Preservation/Fermentation 101 With Kayla Caprice class on Monday, July 22, at the new Sitka Kitch location in the Sitka Lutheran Church. This class was a fundraiser for the Sitka Kitch community rental commercial kitchen.

There is a Preservation/Fermentation 102 With Kayla Caprice class from 6-8:30 p.m. on Monday, July 29, and we still need students to register before Saturday night so we can make the class happen. While the upcoming class will build on some of the skills learned in Monday’s class, students who missed the first class can still take the second one (and handouts from the first class will be available). This classes are part of a new Cooking With Kayla Caprice class series this summer.

“We will go back over the information from Preservation/Fermentation 101, about the science of fermentation and bacteria, and gut health. We will talk about local ingredients, foraging, and preserves. We will preserve lemons, and one preserved seafood,” Kayla wrote in her class description. Kayla currently works as a line cook at Ludvig’s Bistro in Sitka.

Other classes in the Cooking With Kayla Caprice series include (more details and registration information about these classes will be posted later):

  • ‘S’Lightly Southern Cooking — 6-8:30 p.m. on Monday, July 8 (this class was postponed and will be rescheduled for later this summer or fall; more details TBA)
  • Preservation/Fermentation 101 — 6-8:30 p.m. on Monday, July 22
  • Preservation/Fermentation 102 — 6-8:30 p.m. on Monday, July 29
  • Cooking For One/Small-Space Cooking — 10 a.m. to noon on Wednesday, Aug. 14 (class targeted to teens and adults)
  • Cooking With Seaweed (in conjunction with Sitka Mermaid Festival) — 6-8:30 p.m. on Monday, Aug. 26

In addition, the Sitka Kitch has other classes coming up. They include (more details and registration information about these classes will be posted later):

  • Seafood Cooking — 6-8:30 p.m. on Tuesday, Aug. 13, taught by SEARHC Registered Dietitian Katie Carroll
  • Cooking With Wild Mushrooms — Time and date TBA in early September, taught by UAS Sitka Campus Biology Assistant Professor Kitty LaBounty and Beak Restaurant Owner/Chef Renée Jakaitis Trafton

The registration deadline for the Preservation/Fermentation 102 With Kayla Caprice cooking class is 11:30 p.m. on Saturday, July 27, so register now since space is limited. We need at least eight students to register and pre-pay to make this class happen. The class costs $40, which is part of our new all-inclusive fee system (you no longer have to pay a class fee to register, then a separate food/supply fee). You can register and pre-pay using credit/debit cards or PayPal on our EventSmart page, http://sitkakitch.eventsmart.com (click on class title). For those wanting to pre-pay with cash or check, please call Claire Sanchez, Chandler O’Connell or Clarice Johnson at Sitka Conservation Society (747-7509) to arrange a payment. For more information about the class, contact Jasmine Shaw at 747-9440. We do offer one potential scholarship spot per class for people with limited incomes, so long as we have enough students registered to make the class happen. Contact Claire or Chandler at SCS for more details about the scholarship. This class is a fundraiser for the Sitka Kitch.

Students should enter the Sitka Lutheran Church through the back entrance (through the alley off Harbor Drive by the old Bev’s Flowers and Gifts location). The door on the right should be open for students to enter. Please do not park in the church’s back parking lot. Please use the public parking lots off Harbor Drive.

The Sitka Kitch also has a new class cancelation policy. If you register for a class, then find out you can’t attend, please email us at sitkakitch@sitkawild.org and we may be able to help fill your slot through our waiting list. If you cancel from the class at least five days in advance (eg, by Wednesday for a Monday class), you are eligible for a partial refund of your class fee, minus $5 for processing (in this case, $35). If you need to cancel with less than five days advance notice, there is no refund.

A photo slideshow of scenes from the first Preservation/Fermentation 101 With Kayla Caprice class is posted below.

This slideshow requires JavaScript.

This slideshow requires JavaScript.

Brittany Dumag, Tamara Kyle, Abigail Ward win prizes in Sitka Food Business Innovation Contest

Brittany Dumag leans out one of the windows of her food trailer business, called Castaway, that will serve Cuban pork sandwiches with beans and rice.

One winner is opening a food cart so she can sell Alaska-raised pork sandwiches. Another will use her prize to jump start her sauerkraut business. And another is making seasoning mixes to sell at the Sitka Farmers Market and outside Harrigan Centennial Hall this summer.

Tamara Kyle of Sitka Sauers poses with some of her sauerkraut and her two children at a 2017 Sitka Farmers Market.

This year’s winners of the second annual Sitka Food Business Innovation Contest are Brittany Dumag and her food cart, Castaway, in the start-up business category (younger than two years); Tamara Kyle of Sitka Sauers in the established business division; and Abigail Ward, age 12, who won a special youth business award. The Sitka Food Business Innovation Contest awarded a $1,500 prize each to Dumag and Kyle, while Ward won $250.

The contest is sponsored by the Sitka Local Foods Network as a way to encourage Sitka entrepreneurs to start businesses using food from Sitka or Alaska. It also is meant to promote better food security with more locally made food products.

“We were pleased with the response this year, five times as many applications as last year,” Sitka Local Foods Network board president Charles Bingham said. “We hope our prizes help these businesses grow and become successful and sustainable. We also want to see our other entrants come back for next year’s contest. And we hope all of our entrants have booths at this year’s Sitka Farmers Market.”

Dumag’s food cart is her first business venture, but others in her family have run businesses. Dumag, her husband, and others started with a bare trailer, and built it from a 4×8-foot flat trailer to a 6×12-foot trailer with walls, a kitchen, a skylight, and more. She plans to be at all of the Sitka Farmers Markets this summer, and she is talking with a couple of places in town to park the trailer, which she hopes to open on June 1.

Even though she has yet to open, Dumag has had to change her plans. She originally planned to make rockfish tacos, but the cost was too high and she had difficulty finding rockfish. So she decided to start with Cuban pork sandwiches with rice and beans (the pork is from Dream Acres Farm in North Pole), and hopes to add the rockfish tacos after she has her business up and running.

“I want to feed local families,” Dumag said. “I want to source what I can locally.”

Tamara Kyle has been making sauerkraut for several years, but with two toddlers she hasn’t been able to make it on a consistent basis. Her sauerkraut takes five weeks to ferment, so she has to be thinking ahead about her plans when she makes it.

“This is going to jump-start it,” Kyle said. “I’m going to get the right machinery and get an apprentice, so my sauerkraut will be more consistently available.”

Abigail Ward sells cupcakes and herbs at her youth booth at a 2018 Sitka Farmers Market.

Kyle makes two types of sauerkraut — her classic with organic cabbage and pink Himalayan sea salt and another with caraway dill seasonings. Eventually, she’d like to add local beets, local carrots, and even local salt, if the price is right.

Ward has been a regular youth vendor at the Sitka Farmers Market for the past two years, selling a variety of products while her parents and sister ran a table next to her. Her business will be to make two seasoning mixes — one for red meat/venison and one for seafood — which she plans to sell at the farmers market and with the youth vendor tables in front of Harrigan Centennial Hall when cruise ships are in town.

“The contest prize money will help to improve and expand my business from a hobby to an official business,” Ward wrote on her entry form.

Ward, who splits time between Washington state and Sitka, was the only entrant to include product samples with her entry form. She said her spice mixes are meant to enhance locally harvested seafood and venison, and she hopes to eventually make her own sea salt and grow her own rosemary for the mixes.

Scenes from the Sitka Kitch’s fourth Preserving the Harvest class — Simple Chutneys and Salsas

JillScheidtAndAnnetteBlankenshipStirPotsWhileLisaSadleirHartWatches

kitch_logo_mainStudents learned how to make pa variety of chutneys and salsas during the fourth Preserving the Harvest series class of the summer on Monday, Aug. 29, at the Sitka Kitch community rental commercial kitchen.

The chutneys and salsas class was taught by Lisa Sadleir-Hart, with assistance from Betsy Decker. It is one of six classes in the Preserving the Harvest class series, which will teach people how to safely preserve the summer’s bounty so it can be eaten in the summer.

Other classes in the series will include simple pickles and sauerkraut, low-sugar jams and jellies, canning salmon, chutneys and salsas, apple and fruit butters, and a community kale celebration. More details can be found at this link.

The Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

RhubarbJalapenoChutneyOnStoveThe next class in the series will be apple and fruit butters, from 6-8:30 p.m. on Monday, Sept. 12, at the Sitka Kitch. To register for classes, go to our online registration page at http://sitkakitch.eventsmart.com/ and click on the class name.

We now have a PayPal option so people can pay the registration fees before the class. There are food/supply fees for most of the classes, which are split between the students, and those are paid by cash or check (made out to the Sitka Conservation Society) at the class. Other than for the Kale Celebration event, each class has a limited number of spots available, so register early. Registration for each class closes at 11:55 p.m. on the Friday before the class.

If you have any questions about the class series, please email sitkakitch@sitkawild.org. A slideshow of images from the chutneys and salsas class is posted below.

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Scenes from the Sitka Kitch’s first Preserving the Harvest class — Simple Pickles and Sauerkraut

LisaSadleirHartDiscussesProperHeadSpace

kitch_logo_mainStudents learned how to make pickles from squash and small-batch sauerkraut at the first Preserving the Harvest series class of the summer on Monday, July 18, at the Sitka Kitch community rental commercial kitchen.

The Simple Pickles and Sauerkraut class was taught by Lisa Sadleir-Hart, with assistance from Jasmine Shaw. It is one of six classes in the Preserving the Harvest class series, which will teach people how to safely preserve the summer’s bounty so it can be eaten in the summer.

Other classes in the series will include low-sugar jams and jellies, canning salmon, chutneys and salsas, apple and fruit butters, and a community kale celebration. More details can be found at this link.

JarsPackedWithSquashThe Sitka Kitch was a project of the 2013 Sitka Health Summit, and the project is coordinated by the Sitka Conservation Society in partnership with the Sitka Local Foods Network. The Sitka Kitch can be rented to teach cooking and food preservation classes, by local cottage food industry entrepreneurs who need a commercial kitchen to make their products, and for large groups needing a large kitchen for a community dinner. To learn more about how to rent the Sitka Kitch, please go to the website at http://www.sitkawild.org/sitka_kitch.

To register for classes, go to our online registration page at http://sitkakitch.eventsmart.com/ and click on the class name. We now have a PayPal option so people can pay the registration fees before the class. There are food/supply fees for most of the classes, which are split between the students, and those are paid by cash or check (made out to the Sitka Conservation Society) at the class. Other than for the Kale Celebration event, each class has a limited number of spots available, so register early. Registration for each class closes at 11:55 p.m. on the Friday before the class.

If you have any questions about the class series, please email sitkakitch@sitkawild.org. A slideshow of images from the simple pickles and sauerkraut class is posted below.

This slideshow requires JavaScript.