When you are a guest at Tutka Bay Lodge, Winterlake Lodge or Redoubt Bay Lodge, you’ll experience Kirsten Dixon’s Alaska cuisine.
Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden.
Accomplishments
Kirsten attended culinary school at the Cordon Bleu in Paris and she holds a master’s degree in gastronomy (food history) from Adelaide University in Australia.
She has published two cookbooks, The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook, and is currently working on a third. She recently completed an MFA program in creative writing at Goddard College, Vermont. Kirsten has written for and has been featured in many national and international publications.
Kirsten won an award for “Best Female Chef USA” for The Winterlake Lodge Cookbook at the Gourmand International Cookbook Awards in 2004.
About our cuisine
Kirsten Dixon and her talented team of chefs take pride in the uniqueness of the Winterlake Lodge and Redoubt Bay Lodge kitchens.
With an emphasis on local and fresh ingredients, Chef Dixon loves to use herbs from the wilds and from the garden. She assembles the best of the Pacific Northwest to offer her guests.
Highlights include Alaska wild salmon, wild berries, sourdough, fresh-baked breads and pastries, homemade jams and jellies, and specialty hand-crafted cheeses. The Within The Wild Adventure Company purchases organic food products whenever possible.
