SUPPORT

2018

Chef Lionel Uddipa, SALT

Scallop & Halibut Ceviche with lemongrass and ginger relish, coconut, calamansi citrus, Thai chilies, and cilantro

Salmon Croquettes with dill and spruce tip soubise and Italian sofrito

Domaine Serene ‘R’ Rosé, Oregon

Roasted Summer Squash Soup with Bristol Bay king crab and Alaskan fireweed

Local Butter Leaf Salad with citrus, radishes, Cotija cheese, pickled onions, and green goddess dressing

Lange Estate Chardonnay, Dundee Hills, Oregon

Mediterranean Rubbed Sockeye Salmon with preserved lemon and English pea risotto, mascarpone cheese, buttered fiddle heads, and pickled onions

Domaine Serene Yamhill Cuvée Pinot Noir, Willamette Valley, Oregon

Mixed Berry Champagne Cake with caramel whipped cream, black balsamic glaze, and lemon balm

Justin Obtuse, Paso Robles, California

2017

Chefs Van Hale and Jack Amon, Marx Bros Cafe

Sake kasu cured scallops with ocean salad and ponzu

Smoked salmon bruschetta with lemon dill cream cheese

Melitzano Salata—Marx Bros roasted eggplant pate with pita triangles

La Marca Prosecco

Simpson Bay oysters poached in saffron cream with salmon caviar

Segura Viudas Hereadad Reserve, Spain

Thai Hot and Sour Soup with coconut milk, galangal, straw mushroom, and Alaska spot shrimp

Emmolo Sauvignon Blanc, Napa Valley, California

Crispy Duroc pork belly with tomatillo puree, red chili sauce, and corn foam

La Crema Pinot Rose, Monterey, California

Copper River Sockeye Salmon with sorrel sauce, mashed purple potatoes

Willakenzei “Gisele” Pinot Noir, Willamette Valley, Oregon

Dual Panna Cotta raspberry and mango panna cotta

Nine Hats Riesling, Washington

2016

Chef Shana Whitlock, Torchon Bistro

Copper River King Salmon Sashimi Napoleon, Avocado, Wonton,

Spicy Radish Micro Sprouts, Ginger Mignonette

Elouan Rosé, Oregon

Pan-Seared Alaskan Scallops with Kohlrabi and Asparagus Hash,

Warmed Grapefruit Pan Sauce

3 Horse Ranch Vineyards Vivacious, Snake River Valley, Idaho

Organic Spring Greens with Roquefort,

House-Bacon Lardons, Pomegranate Vinaigrette

J Vineyards Pinot Gris, California

Prosciutto Wrapped Copper River Red Salmon with Lemon Confit,

House-Bacon and Manchego ‘Grits’, Haricot Verte,

Finished with Smoked Tomato Beurre Blanc

Kenwood Pinot Noir, Russian River, California

Torchons’ Alaskan Sea Salt Fudge Brownie,

With Vanilla Ice Cream and Tart Raspberry Gastrique

Maschio Prosecco, Italy

2015

Chefs Kirsten and Mandy Dixon, Within the Wild Alaskan Adventure Lodges

Alaska spot prawn toast with rhubarb chutney and mint

Pickled Copper River salmon belly on smoked salmon rice cake with sesame

Alaska spot prawn flat breads with grilled lemon

King crab beignets with a garlic sea pickle aioli

Campo Viejo Brut Rose, Rioja, Spain

Hot-smoked Copper River king salmon melt with Manchego cheese on sourdough lavish served with a wild herb salad, sweet pea purée, rose petals, fireweed, carrot vinaigrette, pickled baby vegetables on sesame mushroom earth

L’Ecole Semillon, Walla Walla, Washington

Curried Alaska cauliflower soup with caramelized shallots, dry hopped Copper River red salmon, hazelnuts and micro herbs

Mer Soleil Silver Unoaked Chardonnay, Santa Lucia Highlands, California

Copper River red salmon, toasted barley risotto baby Brussels sprouts, wild mushroom and thyme confit

Rodney Strong, Russian River, California

Rhubarb cheesecake panna cotta with graham streusel, lemon macaroon, and thick sea salt caramel

Stellina di Notte Prosecco, Italy

2014

Chef Shane Moore, Spenard Roadhouse

Alaska scallops crudo with fresh citrus and chilies

Seared Alaska scallops with sofrito, mizuno, and crisp prosciutto

Bacon confit with caramel sea salt and apple marmalade

King crab amuse with artichoke, lemon caviar, and infused butter

Frei Brothers Reserve Russian River Valley Sauvignon Blanc, California

Fire roasted tomato soup with kale and spot prawns

Chloe Pinot Grigio, Valdadige D.O.C., Italy

Cured beet salad with chèvre crème fraîche, arugula sprouts, and pecan tuile

Van Duzer Estate Pinot Noir, Willamette Valley, Oregon

Sous-vide salmon with roasted vegetables and braised lentils

Belle Glos Meiomi Pinot Noir, California

Dark chocolate tart with red wine and wild berries

Pendulum Red, Columbia Valley, Washington

2013

Chef Laura Cole, 229 Parks

Lemon quinoa salad on endive leaves
King crab cake with basil aioli on endive leaves
Spot prawns, chickpeas, feta, cucumbers, dill, and yogurt on pita crisps

Gloria Ferrer Sonoma Brut, California

Seared Copper River king salmon on a crisp snap pea salad,

Meyer lemon oil, carrot burre monte, and bruschetta

Banfi San Angelo Pinot Grigio, Italy

Seared Alaskan scallop, spring dill soup, and crisped prosciutto

Brancott Sauvignon Blanc, New Zealand

Sweet mustard glazed Copper River red salmon, Alaskan slaw with parsley dressing, and

cornbread drizzled with Alaskan lavender honey

Firesteed Willamette Valley Pinot Noir, Oregon

Devil’s food cake, Key lime curd, raspberry sauce, crème anglaise, shaved white chocolate

Banfi Rosa Regale Brachetto d’ Acqui,  Italy