SEA WOLF ADVENTURES
ACTIVE SMALL SHIP ADVENTURE CRUISING IN ALASKA & BRITISH COLUMBIA
2013 and Beyond
July 29-August 3, 2012 Fare: 3,800.00 per person dbl occupancy
“When the tide is out the table is set.”- Tlinget saying
Come explore by kayak, foot and classic yacht one of the most delicious feasting tables from ocean to mountain ridge with Naturalists/Foragers Jennifer Hahn and Kimber Owen. Late summer offers us a spectacular opportunity to view bears and eagles feasting on rivers of salmon as well as humpback whales gathering prolific clouds of krill in Icy Straits. While we explore the wilds of Glacier Bay and Icy Strait we'll learn to identify and taste dozens of wild foods that sustained the First People for 1000s of years. Nagoon berries, Sea Asparagus, Salmon, Blueberries, Sea Lettuce, Licorice Fern and are just a few of the edibles we'll seek out. During the week, between kayaking, hiking and natural history walks, as opportunity allows, we'll gather wild-foraged treats from sea and land. Our fabulous chef will whisk them into appetizers, side dishes, main courses and desserts such as Wild Berry Crisp, Chocolate Ocean Pudding (think dark chocolate truffle ganache), BBQ Salmon in Kelp Leaf Wrap, Miso-ginger Halibut with Seabeans and Kelp Chutney, Spruce Tip Syrup, Blueberry Halibut, Wild mushroom gravy, Smoked Salmon Sea Veggie Chowder, Sea Lettuce Vinaigrette, Sweet Kelp Pickles. Each dinner will feature one to two recipes by celebrated west coast chefs featured in Jennifer's new book: Pacific Feast: A Cook's Guide to West Coast Foraging and Cuisine.
Jennifer Hahn’s Bio: Award-winning writer, illustrator, naturalist, welder, wild harvester, writing teacher, wilderness guide, and solo kayaker —and a favorite Sea Wolf Trip Leader.
Excerpt from “Pacific Beast Bio”
Foraging for mushrooms, huckleberries and wild greens helped Jennifer Hahn, lighten her backpack while hiking 1090 miles on the Pacific Crest trail. During her solo kayak trip from Alaska to Bellingham, Hahn, a Bellingham and Alaska wilderness guide, writer and teacher, supplemented her pre-packaged dry grub with fresh wild foods. Harvesting salmon, urchin, limpets, berries and sea vegetables--kept her kayak trim and manageable. Her latest Book “Pacific Feast” is blend of natural history, harvesting ways and sustainable guidelines and yummy recipes from the Pacific Northwest Chef’s who utilize local wild harvested existence beyond a doubt.
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