eat. When I saw an ad in the Fairbanks paper for the end-of-the-year dinner presented by the UAF Culinary Arts Department students, I quickly called up to get reservations for Robin and me. Having gone through the culinary arts program at Cabrillo College in Aptos, California, I know what a great deal these sorts of dinners are.
This $100-a-plate meal, the ad said, was called “Celebrating Alaska’s Bounty,” and would consist of eight courses, using wherever possible sustainable, locally sourced ingredients.
Click here to read about the meal on our Fairbanks Dreaming website.
table setting, with the amuse bouche
deviled picked egg with bairdi (aka snow) crab