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 Fresh
Seafood Kitchen
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How about some Fresh Seafood?
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Cuisine is often a source of wonderful travel
memories and what could be more memorable than having your catch of
the day freshly prepared by your resident Alaskan chef. Whether it be
freshly caught, wild Alaskan salmon, halibut, scallops, shrimp, mussels,
oysters, or freshly dug clams, the kitchen team will do it justice with
creativity, experience, care, and, the most important ingredient,
love. Randi Iverson has a lifetime of experience in the cooking and
catering business from her early years in New York City to the her past
25 years in remote lodges of Alaska. Her hand picked staff is well
suited to the rigors of preparing excellent meals in the wilderness
setting of Sadie Cove Lodge where skill, flexibility, and artistry are
absolute necessities.
Sadie Cove Wilderness Lodge specializes in fresh, wild
Alaskan, North Pacific, ocean-run seafood along with the freshest of
local produce, some of which is grown in our own garden. Once again,
Alaska's commercial salmon fishery has been certified as sustainable by
the Marine Stewardship Council, the London-based nonprofit responsible
for setting global marine sustainability standards. Alaska was the first
state in the U.S. to recieve this certification for environmental
responsibility and Sadie Cove Wilderness Lodge is pleased to serve this
delicious and healthy fish caught by local Kachemak Bay fishermen.
Special diets are easily accommodated. Just let Randi know what your
needs or desires are and she will cook it up for you in real culinary
style. From vegetarian diets to miscellaneous allergies or just plain
likes and dislikes, your needs will be well met by the Sadie Cove Lodge
kitchen artists.
Other than our main meals of fresh, wild Alaskan
seafood, our in-house specialties have an old-world European flavor
reminiscent of the fare from hand built, stout timbered inns and
roadhouses that used to dot the countryside of England, Fance, and
Scandinavia. These dishes include, roast leg of lamb with fresh mint,
Cornish game hens almondine, roast prime rib served with forrestier
sauce, roast duckling with red wine juniper berry sauce, pork
tenderloin with an impeccable fruit glaze, fresh salad greens harvested
just an hour or so before the meal, wild rice, all homemade breads of
many varieties, nut-crusted silk pies, European tortes and cakes,
homemade ice cream, Swedish pancakes, and more. Join the other guests at
dinnertime to share stories of the day's adventures and your adventures
yet to come. Afterwards, relax in a hot sauna, enjoy the breathtaking
view of the sunset from the lodge decks, listen for the chatter of the
sea otters or the blow of a whale, stroll the beaches, paddle a kayak on
the evening's glassy calm waters, fish for a halibut, or choose some
other activity that you enjoy. It all begins again in the morning to the
call of the bald eagles. |
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It just doesn't get any better!
A meal with a view
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Breakfast and dinner are served home-style in the wharf
house dining area or on the deck.
Fresh produce is grown on the premises |
 This was written by one of Sadie Cove Lodge guests,
Cedric Feyaerts:
"... All it needed was … Randi's talents. Her uncanny skill and unreal knowledge to transform dumb ingredients in marvels for the mouth. When she rang the bell announcing the meal, we would all salivate like Pavlov's dog. Candied carrots, roasts or stews, filet mignon, freshly caught halibut in butter, over baked mash potatoes, artichokes , fresh, that day, wild Alaskan Salmon, Swedish pancakes, raspberry coated pork ribs, turkey tacos, apple pies… Even the basics taste better Randi's style. But the best of the best was probably the carrot cake. She received the recipe from the Valhalla pixies themselves. You may believe me or not but every one who has tasted it agrees there is some magic in that cake..." |
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Wild Alaskan Salmon |
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Freshly smoked salmon to whet your appetite! |
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Freshly caught from our shore for tonight's dinner |
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Dining outdoors
in the warm Alaskan sunshine |
Going Wild in Alaska's Sadie Cove
Seattle Magazine, March 2006
As I steer my kayak around the bend, I am breathless with anticipation.
Yesterday at this time, at this very spot, my guide Marcee, who is now two
boat-lengths behind me, had a close encounter with a black bear out
searching for clams on the beach. But in negotiating the turn myself today,
I realize that Marcee had not uncovered any habitual ursine behavior the day
before, as our friend the bear is nowhere in sight.
But despite this, I realize that the very prospect of seeing a bear
digging for clams highlights Sadie Cove's charm. It doesn't get much more
remote than this, tucked into a fjord 10 miles across Kachemak Bay from the
town of Homer, halibut fishing capital of the world, on Alaska's Kenai
peninsula. Given my own newly developing affinity for the area, I start to
wonder if maybe the halibut--not to mention the sea otters, bald eagles,
mountain goats and black bears--are onto something. Indeed, the very
wildness of Sadie Cove is practically tangible.
For those who like to indulge their wild side, the Sadie Cove Wilderness
Lodge is the place to stay. Built by hook or by crook in the 1970s
by Lower 48 expat Keith Iverson, the lodge and its facilities keep visitors
one step away from the elements while indulging them with rustic luxuries.
While those looking for five-star amenities might be better served
elsewhere, the lodge offers visitors the opportunity to live a simpler life
while delighting in the abounding wonders of nature visible in every
direction.
Famished after my late afternoon kayaking adventure, I peel back my spray
skirt and meander up to the kitchen, where I am greeted by the sweet smell
of fresh-baked bread. As I walk through the door, Randi Iverson,
co-proprietor of the lodge and Keith's wife of 8 years, is pulling piping
hot loaves out of the propane-fueled oven for the evening's repast. On the
counter lay a dozen neatly trimmed halibut steaks, patiently awaiting
Randi's secret seasoning before their own upcoming appointment with the
oven. My mouth is watering. It dawns on me that since the halibut I usually
order in Seattle no doubt hails from these waters, I will probably never
have such a fresh cut of fish as tonight. While she would love to chat,
Randi informs me that she has to make a quick run up to the lodge's
garden--actually a series of old skiffs filled with compost soil and planted
with a wide array of sumptuous edibles--up the hill. I decide it will be in
my own best interest to let her go, so I open the door for her on her way
out.
With a few minutes to kill before dinner, I take a seat on a rough-hewn
deck chair to survey the panorama spread out before me. To the south, Sadie
Cove stretches out as far as the eye can see. Due west, the cove's opening
yields a view of Mt. Augustine, an active volcano a hundred miles away in
the Aleutian chain. As I scan to the right, a glint of light catches my eye,
and before I know it, a bald eagle with a wingspan wider than I am tall
swoops down to the beach directly in front of me, scavenging a dead salmon
that had washed up on shore. The eagle picks up his dinner and flies back up
to a nest in a spruce tree just 100 yards or so away, still on the lodge's
property. There the majestic bird shares the meal with another eagle,
presumably his better half.
Just then, the conch shell blows. While I would love to stay out and
watch the rest of the eagles' show unfold, I would hate to disappoint Randi
by being late to the table. And the halibut, just out of the oven, is
sending me olfactory signals to boot. I guess "roughing it" at Sadie Cove is
just what the doctor ordered.
Click here for some delicious recipes
So what can we do after we eat?
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