Groups traveling to Alaska’s Tutka Bay Lodge can join award-winning chefs (and mother-daughter team) Kirsten and Mandy Dixon for a culinary-specific package that delves into the history and technique of Alaska cuisine. As part of the package, guests will forage for wild edibles and visit a Kachemak Bay oyster farm. The package includes transportation to and from Homer, all lodging, amenities, cooking classes at Tutka Bay Lodge and a Tutka Bay Lodge cookbook.
Doug Fir Lounge’s bar manager, Joshua Merrion, recommends his Over the River cocktail to keep you warm when the temperatures dip.
—2 parts Woodford Reserve
—1 part Zirbenz Stone Pine liqueur
—1/4 ounce honey syrup
—4 dashes each Peychaud’s bitters and Angostura bitters
1. Combine all ingredients, stir and strain over a single ice cube.
2. Garnish with a lemon peel and Amarena cherry on a pick.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to firstname.lastname@example.org.
John Wheeler was recently hired as the director of event production for The RK Group—a hospitality and culinary service management company.
When you think about face painting, what comes to mind? Those sweet little butterfly designs you see on the cheek of every 5-year-old at the local county fair? Well, Seattle artist Dutch Bihary is not your typical monarch-embellishing face painter.
Delivered snacks are a simple solution to time-crunched meetings. They are convenient, quick and allow everyone involved to continue working uninterrupted. The downfall? Delivery options are typically unhealthy, greasy and have the potential to hinder productivity, rather than jump-start it. That’s where these three companies come in.
Changes occur every day in the hospitality industry, but one of the biggest is the high turnover of employees. Much of this can be attributed to the people who make up staff—students, part-time and those who work in seasonal locations. This can make building the perfect team difficult.
A successful event isn’t just about the exquisite venues, inspiring presentations and scrumptious food that guests enjoy. There’s a seemingly unseen team of people at work that helps ensure the party keeps rolling and your job is easier. Short a few centerpieces? No one but you will notice. Short a few portable toilets? Things just got real.
For many event planners, “Let’s have a golf tournament!” are terrifying words. Golf tournaments are complicated affairs with many moving parts. Literally. (OMG! What if someone drives a golf cart into the lake?!) Then, there’s the weather. If the storm of the century is expected, you can always tent an outdoor wedding, but not a golf course. And what if you don’t know much about golf?
Not to worry. Even if you think a scram- ble is what you eat for breakfast and a mulligan is Irish stew, you can still plan and execute an amazing golf event.
Stunning views and rolling fairways make our region a particularly ideal setting for a round of golf or two with your group, postmeeting. Better yet—many courses o er their own meeting spaces, so meeting to fairway is just a short golf cart drive away.
ANCHORAGE GOLF COURSE