2010 ® ACROSS THE BAY TENT AND BREAKFAST ADVENTURE COMPANY, LLC. ALL RIGHTS RESERVED
Across the Bay Tent & Breakfast Adventure Co.
Guest Chef Weekend
with Clayton Jones
Executive Chef at the Bear Tooth Grill
August 20-22, 2010
$390.00/per person + tax
Clayton Jones is the Executive Chef at the Bear Tooth Grill in Anchorage, Alaska. After moving from Oklahoma to south central Alaska, he grew up hiking, fishing and exploring this great state.
He spent time cooking in Bend, Oregon before training at the California Culinary Academy in San Francisco. After living and working in this culinary capital, his love for Alaska, and passion for food brought him back North and the the kitchen at the Marx Bros. Cafe. His time spent there with its focus on fine dining and culinary artistry opened doors to other opportunities at Sack’s Cafe, The Hotel Captain Cook, and Settler Bay Lodge.
Now at the Bear Tooth Grill, the focus of his craft is on fresh local sourcing of Alaska’s best edibles. From Copper River Salmon, to fiddlehead ferns, Chef Jones is driven to find the flavors that make Alaskan food everything it can be. Taking part in the Alaska Division of Agriculture forum with local farmers in the spring of 2009, Chef Jones is working to provide new sustainable options for the future. By bringing food directly from the field to the table, Clayton’s mission of providing great food for Alaskans, by Alaskans, will continue in 2010.
Chef Jones currently resides in Eagle River , AK with his wife Karmyn and their two Labrador retrievers. Taking part in building a new addition at home keeps him busy while not in the kitchen. Any extra time he has is spent chasing fish around Alaska, gardening, and enjoying all of its grandeur.
The focus of the workshop will be on local food sourcing, basic techniques and foraging Alaskan wild edibles. There will be a focus on locally available seafood, seasonally available vegetables, and locally produced meats. Techniques will include everything from knife and kitchen skills, dressings and sauces, to butchery and curing of fish.
DETAILS
The workshop will cost $390 per person, and will run Saturday morning through Sunday afternoon. The menu planning and design will be determined by participants and seasonal availability of products. Rain or shine, this hands-on workshop will cater to the adventurous food lover who is looking for a new way to experience the flavor of Alaska.
