His winning dish was smoked Alaskan king crab with risotto prepared in fermented black cod fish sauce. The food was garnished by local sea asparagus and a blueberry branch foraged by Uddipa and sous chef Jacob Pickard before leaving Juneau.
In 2015 Juneau chef Beau Schooler and sous chef Travis Hotch of the Rookery Cafe took home the award for their nose-to-tail sockeye salmon dish.
- The Sitka School District’s counselors are taking the offensive as the administration begins to outline next year’s budget. Counselors from every building shared an hour-by-hour look into their work days on Dec. 4 for the Sitka School Board, and the range of emotional and behavioral issues they typically address.
- Alaska's Energy Desk reporter Rashah McChesney reports that a portion of the bluff along Thane Road has washed out onto the road.
- "Space Policy Directive 1," which Trump signed Monday, sees Mars as the ultimate destination. But analysts wonder whether money will follow to support the plan.
- Heading into a busy year for the state corporation, questions linger about financing and project structure.