Sea Wolf Adventures takes its’ food seriously. Sustainably harvested from ocean, forest and garden and lovingly prepared and delivered right to the plates of our Sea Wolf guests. This week Chef Dave shows us how he harvests licorice fern near a Juneau waterfall and infuses it into a reduced birch syrup to candy parsnips, served as a side to wild caught Alaskan salmon that is smothered in nettle pesto and topped with miso-cured fiddlehead ferns and fried salmon skin crisps.
If this description doesn’t make your mouth water, we don’t know what will! If you missed Chef Dave showing us how to make nettle pesto check it out here.
Do you have wild edibles where you live you would like to get comfortable using in the kitchen? Drop us a line and tell us about them – we like a good wild harvest food challenge!
