Second to None

 

Alaska is second to none in many ways. Largest State. Largest National Park.  Largest mountain ( in North America ). And maybe a kitchen, second to none, in the backcountry.

Let me introduce you to my friend, Sergio. He’s the head chef at McCarthy Lodge. (You all know that I love to cook.  So it shouldn’t surprise anyone that in my “off-hours” I hang around the kitchen.)

He is a Geologist from Auburn (War Eagle), but then decided to go to school and learn how to be a chef. He graduated from the Culinary Institute of America (CIA) and promptly set his career on fire, cooking around the world, and starting several of his own restaurants.  After graduating from the CIA, he went to work for Whole Foods in New York, where he helped develop many recipes and processes to enhance the Whole Foods kitchen.  Now he owns a couple of restaurants in his homeland of Ecuador, and spends his summers in Alaska enjoying these beautiful mountains and the McCarthy Lodge.  (He’s got to be good to be thousands of miles away and still run his restaurants from Alaska.)

Sergio first came to the McCarthy Lodge 20 years ago, then got busy with Whole Foods, and has now returned to McCarthy Lodge the last couple of years to be their head chef. His sous chef, Sam (and another new good friend), has been at the McCarthy Lodge for the last four years. Between the two of them, they’ve made McCarthy Lodge a destination for fine casual dining and good food throughout the Wrangell-St Elias National Park.

As you can see, our kitchen isn’t the largest. But Sergio and Sam can create magnificent meals with what’s available and from their depth of knowledge of food. They can whip up scratch four-course meals in the matter of no time to serve our visitors staying at our lodge.

Grilled pork chops on a fried grits, salmon, steak with potatoes or rice pilaf, crème brûlée, and banana or brownie sundaes ( using wildfire honey ice cream ) are just a few items prepared daily.  Two of the most ordered items on the menu are the Munster Chicken sandwich, served with Munster cheese and a chicken breast lightly breaded with Panko and deep-fried (and so big that they cut the chicken breast in half and stack it on top of each other), and the beef lasagna.  (And yes, I can verify that the Munster sandwich is fantastic!). And even as the head chef, Sergio is not afraid to get his hands wet.  (No ego here!)

They both also enjoy going fishing .  So on our off days, I have friends willing to go out and try to catch fish with me.  (Sorry, no “good” fishing pics, yet)

But, we do have a big smoker which they use weekly to smoke brisket.  

Sergio and Sam will admit that they do not have a strong feel for smoking and would like suggestions.  The best smoking wood we have is Alder wood.  Pretty mild.  So right now, we are no threat to Al’s brisket (remember, there is no oak, hickory or pecan trees in Alaska).  But, I have purchased a smoke tube and now have oak and hickory pellets to enhance our flavor.  So watch out Al, we are gunning for you and your brisket.  For the 4th of July, we will be rocking the smoker for an All-American BBQ blow out, Alaska style.  I can’t wait.

Who knew that Phase 2 of life would be so much fun.  Being in Alaska, having so much fun, and meeting new friends.   Now all I need is for all of you to come visit McCarthy Lodge.  That’s second to none!