Your Alaskan Holiday Feast

robdemo Rob’s going to be at the Anchorage Waldorf School on Saturday, November 9th from 1-3pm to demonstrate great uses of local foods in your holiday feasts with our amazing friend, Alaskan urban farmer Dohn Wood.

Not only will you get some great recipes and conversations about local foods, you’ll get to taste some holiday dishes and leave with a gift bag full of Alaska centric fun!

You can purchase tickets at for $15  or pay at the door.

AK Public Northern Foodways Roundtable: Kids and Cooking


This month’s Northern Foodway’s Roundtable “Kids and Cooking”  will be on Monday, September 9th in the AK Public studio at 7pm.  Our in studio audience will enjoy some delicious kid friendly foods made by our guests.

This month’s Kids and Cooking roundtable guests are:

Erica Koitzch a creative and crafty mom,

Katie Butler, FNP specializing in pediatric and adolescent care with Alaska Center for Pediatrics,

Stefanie Cromarty a health educator at Southcentral Foundation’s Health Education and Wellness Center. ,

Warren Jones, a dad who cooks a combination of Alaskan, Argentinean and western food for his family

Anna Warnock a high school student and young chef in Anchorage

We’ll be discussing topics related to Kids and Cooking including healthy eating, how to get your child to try different foods, foods for different stages of childhood, food related activities for your kids and how to inspire the young chef in your house.  See you at the AK Public studios at 7pm on Monday for a fun, informative and tasty roundtable.


Our new Prince William Sound Webisodes are up!

We’ve been excited about these webisodes from Prince William Sound for a while. Join Rob and the crew as they catch some shrimp, forage for Alaskan greens and make some tasty Alaskan dishes. What’s on the menu? Alaskan Reindeer and Shrimp Skewers, Rockfish over Shrimp Fried Rice and Rhubarb Clafouti.
A big special thanks to Captain Brian Pautzke of the Zip Tie and Warren Jones for their participation.

Muktuk Sushi

Beluga Whale with fresh Sea asparagus!

Beluga Whale with fresh Sea asparagus!

platter photo

This summer we catered the Healthy Summer Celebration Dinner for the Alaska Native Health Board.

One of the highlights was serving Indigenous foods to the attendees.

Below is the recipe, this was originally in First Alaskans Magazine, October 2012.

In the early days of Arctic exploration scientist were puzzled by the fact that the Inuit did not suffer from scurvy despite having no citrus fruits in their diet.  The disease that plagued sailors during the Age of Discovery through World War I can cause shortness of breath and bone pain. The skin becomes rough and is easily bruised and can lead to jaundice, fever, gum disease, convulsions and a long slow death.

Muktuk, as it turns out, is an excellent source of Vitamin C, containing as much of this crucial vitamin as you would get from eating an orange.  Whale blubber is also high in omega-3 fatty acids which prevent heart disease.

Found in brackish water along beaches, sea asparagus, also known as glasswort, pickleweed and sea beans is also chock full of health benefits. The leafy plant is also helpful at preventing scurvy, but has so many other properties it’s earned near “superfood” status. Although praised by English physician Nicholas Culpepper for its digestive properties in the 17th Century, the tiny green plant is more than an antiflatulent. It is also a great source of iodine, Vitamins A, C, B2, B15, and D, and a host of essential minerals that nourish the body’s organs, skin and cellular DNA and helpful in preventing strokes.

Traditional foods in Alaska, both sea asparagus and muktuk are considered delicacies around the world.


Chef Rob Kinneen’s Sushi Roll with Sea Asparagus and Muktuk

-2 cups sushi (short grain) rice
-2 cups water

-2 T sugar
-2 T rice wine vinegar
-1T salt

1. Rinse the sushi rice three times, or until the water runs clear.
2.  In a pot, bring water to a boil. Add rice, stir, cover and let cook on low for 15 minutes.
3. Let rice sit for another 10 minutes with heat off.
4. In a glass bowl, spread rice out, and fold in with sugar, salt and vinegar, set aside.

-Nori seaweed paper
-Cooked sushi rice.
-Carrot-cut julienne (matchstick size)
-Cucumbers-cut julienne (matchstick size)
-Sea asparagus -fresh or canned is OK
-Muktuk -sliced thin

1. Place nori shiny side down.
2. Place about 3/4 cup of cooked rice on the nori.
3. Spread out evenly over the nori, if more is needed, that is OK-Be sure to leave about 1/2 inch on each side to complete roll.
4. In the center of the roll, place carrot, sea asparaugs, cucumber or sprouts, and muktuk -1/2 to 3/4 oz. per ingredient is fine.
5. Roll rice, be sure to keep ingredients in the center, and apply pressure to the nori.
6. Cut the roll in 1/2, then each half into 4.  A roll should make 8 pieces.
Serve with wasabi, soy sauce ( to keep gluten free serve tamari ).

When spreading rice on nori roll, keep a little bowl of water to dip fingers into so rice does not stick to your fingers.

Moose Meatballs(Gluten free) with Hoppin’John and hearty greens



I catered for a client that requested we use some of her moose for an entree. She is also gluten intolerant. This was the end result!

We flavored the meatballs with some partially rendered bacon, herbs, garlic and to add some moisture, we incorporated milk soaked Rice Chex-Make sure if you use this as a gluten free option, that the box states “Gluten Free” it ensures that the cereal is produced on clean equipment.

It is the holiday season- if you need a caterer, drop a line!