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Chef Kevin Lane was first an instructor at the Alaska Culinary Academy before launching The Cookery in Seward. For the past 10 years, his restaurant has highlighted Alaska’s fresh oysters, locally farmed meats and produce sourced from the Kenai Peninsula.
He’s also been known to forage for his own mushrooms and fiddleheads. Patrons praise the “new take” on classics like fried chicken and commend the flavor of a bed of slaw adorned with maple dressing as a “work of art.”
The winning dessert? Cream cheese ice cream with bacon – a surprisingly salty, sweet and savory confection all rolled into one.
– Eve Lederman, The 100 Companies