Alaskan Chefs Revel in Their Remote Terroir

Kate Parham Kordsmeier

Once upon a time, Alaskan cuisine meant salmon, moose and potatoes. But today, chefs in this somewhat remote state are creating dishes far more exciting than canned fish. The cuisine is still anchored by fresh ingredients found in their wild, natural environments, but now, chefs like Marian Beck of The Saltry in Halibut Cove are introducing flavors and techniques that match the exotic feel of the state's terroir.

“We needed...