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WB00767_.gif (653 bytes) Fresh Seafood Kitchen WB00767_.gif (653 bytes)

The Ocean's bounty just outside the door!
How about some Fresh Seafood?

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 her past 30 years in remote lodges of Alaska. Randi 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 this wild caught and instantly iced 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.

Lodge in Kachemak Bay State Park

All you can eat!
It just doesn't get any better!

A meal with a view


Gourmet dining Lodge in Kachemak Bay State Park
Breakfast and dinner are served home-style in the wharf house dining area or on the deck.

Lettuce growing in an old skiff
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 fresh, natural ingredients into 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..."

Wild Alaskan Salmon



Expertly prepared by the old sourdough himself.
Freshly smoked salmon to whet your appetite!

Lodge in Kachemak Bay State Park
Freshly caught from our shore for tonight's dinner


Lodge in Kachemak Bay State Park
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.

So what can we do after we eat? WB01681_.gif (196 bytes)

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Alaska's Sadie Cove Wilderness Lodge
Inside Kachemak Bay State Park
Box 2265, Homer, Alaska 99603

907-235-2350 (within Alaska)

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This site was last updated on 09/16/21