I’m now about half way through my Alaska cruise and the next stop is the quaint town of Homer. This pretty place is located on the Katchemak Bay and is noted for an area called “The Spit”, a 4 mile or so strip of land that was formed by glaciers thousands of years ago and now is the main location for Homer’s best restaurants and shops.
Before heading to the Spit though I have a date at Tutka Bay Lodge, a wilderness retreat about 25 minutes across the bay from Homer. The scenery surrounding us as we motor on over there is breathtaking. The lodge is on an 11 acre stretch of land with all types of relaxing and luxurious amenities plus, the reason I am visiting, a popular cooking school inside a repurposed crabbing boat, the Widgeon, they fondly call “the ark.”
Before any cooking happens, I am taken by the Chef, Charles and nature guide, Karen to forage for ingredients Charles will want to use for my dish. We head down to the rocky beach and before long our basket is filled with all types of odd looking greens and flowers. I’m given a brief explanation of each one. There’s one called bladder wrack and it’s particularly strange looking but Karen assures me is delicious in soups and stews.
Back at the ark, Charles sets up a cooking area and proceeds to grill up beautiful looking salmon filets that will be garnished with a salad of our just picked greens. How much fresher can you get than this?
After boating back to Homer, I head to the Spit to meet with Chef Mandy Dixon at her popular La Baleine Café. She tells me she serves a lot of the local fishermen so her portions are quite hefty. To my surprise, I was served a bowl of ramen noodles (with salmon), a dish I definitely would never have thought would be on a menu here. It was outrageously good. Along side that I had a crab melt that was rich and delicious and more of what I’d expect. What a terrific little spot this was.
Now heading off the Spit and into town we make a quick stop at Homer’s local brewery where the owner, Steve McCasland, guides me through a flight of all their brews.
Although there’s very little time left before my cruise ship leaves Homer, I have one final cooking date with Anna at Homer Stay & Play, a bed & breakfast place with spectacular views over the bay and glaciers. Anna and her husband Byron have prepared an incredible spread of food for us and I feel so bad that we have to rush through this visit. We still manage to whip up some tasty purple potatoes with goat cheese and “nesto” a pesto made with nettles and have a few bites of their delicious display.
It’s back onboard the MS Amsterdam and on to Kodiak with a full and satisfied belly and some wonderful new friends.