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Korea's Great Chefs Love Alaska Seafood!

State’s Seafood Mission Brings Results.

The Korean Chefs’ Mission, organized by the Division of Trade & Development, was an intense, and delicious, week. From March 27 to April 1, the Korean chefs had the opportunity to get an education about Alaska seafood from Alaska chefs and suppliers.

Westin Alyeska Prince Executive Chef Al Levinsohn put together "East Meets West," a cook-off and reception at the Alyeska Prince Monday, March 27. Each Korean chef had an assignment – one particular species of seafood – and was to create an Asian-style recipe, letting Levinsohn know ahead of time the required ingredients. The result: creations by the Korean chefs, as well as western-style dishes by Chef Levinsohn. Even though the Koreans had flown all night, they willingly cooked all afternoon and enjoyed the evening reception before a welcome night’s sleep at the Alyeska Prince. (Photos 1,2,3,4)

Tuesday Kirsten Dixon, Chef/Owner of Within the Wild Adventure Company, gave a cooking demonstration at the Anchorage Hilton Hotel, using seafood provided by Island Seafoods of Kodiak and Arctic Keta from Alaska Fisheries Development Foundation. Her demo featured Open-Face Grilled Salmon Salad, Individual Russian Pies with Keta Salmon and Soju Black Cod. Earlier that afternoon, Doug Drum of Indian Valley Meats cooked up an impressive lunch featuring Steak Alaska Caribou Medallions and other Indian Valley Products. (Photos 5, 6)

Wednesday meetings included visits and tastings at FAVCO, Sagaya, and Alaska Seafoods International, plus meetings with Midnight Sun Brewery, Pierce Cartwright Distributors and Ben Snowball of the Kicaput Singers and Dancers, possible participants in Alaska festivals in Seoul later this year. (Photo 7)

The delegation flew to Homer Thursday – and although the weather prohibited an "on the water" experience, the group met with processors Kachemak Bay Seafoods and His Catch Seafoods. Chef John Louderbeck of Land’s End Resort created a feast using product donated by His Catch, with sushi and sashimi assistance by two of the guest chefs. (Photos 8, 9, 10)

Friday’s hightlight was a presentation of high quality troll-caught and flash-frozen king and coho salmon by Sherry Tuttle, owner of Wind & Tide Seafood and FV Rose. Following Tuttle’s presentation, and with the help of Chef Dianne Tydings, owner of Dianne’s Restaurant and Catering, the guests chefs proceded to make beautiful sushi and sashimi plates, agreeing that the quality of Tuttle’s product was superb. (Photos 11, 12)

Saturday morning the group learned more about Alaska seafood through a presentation by K. C. Dochtermann, Asia Marketing Specialist for the Alaska Seafood Marketing Institute. (Photo 13)

Following an orientation by Executive Chef Al Levinsohn of the Westin Alyeska Prince Hotel, Chefs Lee of the Plaza and Kim of the Westin Chosun prepare their dishes: Grilled Alaska Salmon Steak with Ginger Sauce, and Chili Crab.
  

Chris von Imhof, VP/Managing Director of the Westin Alyeska Prince Hotel, fills his plate with "East Meets West" creations by Chef Levinsohn and the Korean guest chefs. Lynne Langevin-Doran of the Alaska Export Assistance Center and Wan Sook Lim of Sagaya Corporation exchange recipes with Chefs Lee (Plaza), Ahn (Shilla) and Yang (Ritz Carlton).

   

John Whiddon, President of Island Seafoods, Kodiak, shows his samples to the chefs, while Chef Kirsten Dixon prepares to demonstrate her techniques using Whiddon’s product. 
  


  
Following the demo, Chef Dixon poses with Hilton General Manager Bob Southall, Chef Yang of the Ritz Carlton Seoul, and Hilton Executive Sous Chef Eric Atlas.

  

Westin Chosun Executive Chef Vogt and Purchasing Director Lee, and Ritz Carlton Chef Yang agree that Alaska Sockeye is great in both taste and texture, in a tasting arranged by Greg Favretto of FAVCO.

Doug Stuart, co-owner of His Catch Seafoods of Homer, shows Chef Lim a 66-pound halibut brought to his plant on the Homer Spit one hour earlier.

Too much weather for a trip on the water, but Bill Sullivan, owner of Kachemak Bay Seafoods, shows the group his boat at the Homer dock.


Following an Alaska seafood dinner extraordinaire, the Korean chefs congratulate His Catch Seafoods co-owner Alexander Stuart and his wife Kira Stuart (standing, center), and Land’s End Resort Chef John Louderbeck (front row, center).


Sherry Tuttle, President of Wind & Tide, Inc. and FV Rose, explains the meticulous care given to the harvesting and processing of her troll-caught king and coho salmon. Following her presentation at Dianne’s Restaurant, the chefs filleted the samples and then used them to prepare sushi and sashimi. Below, Commissioner Sedwick, Tuttle, Director Greg Wolf and Chef/Owner Dianne Tydings admire Chef Yang’s ‘Wind & Tide Sashimi.’


The chefs pose with their new "Alaska Seafood" aprons, gifts from the Alaska Seafood Marketing Institute." K. C. Dochtermann, right, gave a presentation to the group covering the current status of the Alaska industry, exports to Korea, ASMI’s past involvement in Korea, and what ASMI can do for these chefs and hotels.
  
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