Juneau chefs focus on freshness
Lia Heifetz and Matt Kern, founders of the food company, Barnacle, harvest Alaska kelp to make salsa, pickles, and seasonings. Growing up in Southeast Alaska, they say it is important to create local food products to contribute to resilience to their coastal community and share the tastes and stories of Alaska.
Chef Lionel Uddipa is the head chef at SALT, a popular local restaurant that serves fresh Alaska seafood and local produce. Chef Lionel does his very best to prepare Alaska ingredients in its purest form and is proud to “let the beauty of the product showcase itself.”
A former bartender at SALT, Dave McCasland is now the owner of Deckhand Dave’s, a downtown food truck. After spending weeks on board a fishing boat he began to cook dinner for the crew. His love for the culinary arts quickly turned into a labor of love. During McCasland’s former employment he was able to experiment with hundreds of recipes with the freshest fish available that now, allows him to perfect the dishes he serves to his customers.