In this episode of Moveable Feast with Fine Cooking, host Pete Evans travels to Homer, Alaska to team up with a mother-daughter duo, chefs Kirsten and Mandy Dixon, to explore local Alaskan cuisine. Kirsten, who has been cooking in the backcountry of Alaska for more than 20 years, and Mandy take Pete on an adventure to forage ingredients for their feast. Mandy prepares a wild salad along with her signature Tutka Bay sling cocktail, while her mom, Kirsten, makes the main dish, fisherman’s stew with mussels, crab, scallops, and tomato broth.
Chefs & Artisans from this Episode
Halibut and four kinds of shellfish star in this stew served at Kirsten Dixon's Tutka Bay Lodge. Chorizo and saffron give it a bit of Spanish influence.
King crabs are most often eaten as steamed crab legs dipped in butter, but here they're incorporated into a savory beignet, with a nori-laced aïoli for dipping.