LOCAL INGREDIENTS , YEAR-ROUND
Though in previous years Ludvig ’ s was only open for summer months , Edith will keep this fine-dining establishment open year-round . The restaurant ’ s use of locally-harvested ingredients , like king salmon , chanterelle mushrooms , garlic scapes , and fiddleheads , has always been an important component of creating dishes .
Keeping their doors open in the winter months means locals and visitors alike will have the chance to taste her spin on other seasonal eats . “ I ’ m planning on testing out new specials and menu items this winter and to just really play creatively . I really want to showcase things that are growing and living here . I want to give customers dishes that are pure . We love to include where , or who , we got these ingredients from on the menu ,” Edith notes .
As for Colette , her chef days are far from over , though they ’ ll look a bit different than what comes with the “ beautiful chaos ,” as Colette calls it , of owning and running a restaurant . Her new cause comes in the form as a chef collaborator with a nonprofit called Don ’ t Cage Our Oceans , which aims to keep our oceans clean , to stop the development of offshore finfish farming in the United States , and to support local communities in upholding values-based seafood systems . Colette says , “ Alaska has shown me how important it is to protect and respect the Earth ’ s oceans and its inhabitants . We all know , as Alaskans , that wild fish is the best option for our families , markets , and restaurants , so I ’ m excited to work with other chefs to collaborate and share this information to support local wild seafood .”
“ I really want to showcase things that are growing and living here .”
GREAT NEIGHBORS
Along with Ludvig ’ s , Mangiare Italian Restaurant and Beak Restaurant also offer a blend of local ingredients and creativity . Mangiare features dishes like shrimp scampi and lemon crab linguine alongside their handcrafted cocktails . Mussels in garlic white wine sauce and house-made meatballs bring in patrons looking to treat their stomachs to an Alaskan-inspired Italian feast . At Beak , a gratuity- and reservation-free restaurant , patrons can stop by for lunch or dinner . They specialize in Alaskan-sourced food and celebrate year-round local eats through dishes like halibut Olympia and tanner crab eggs benedict .
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