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 agency confirmed that Chris Hladick will become the regional administrator overseeing EPA's work in Alaska, Idaho, Oregon and Washington
- During a language workshop Monday, a Tlingit elder unable to hear spoke up to encourage the young audience to pay attention. She recounted her years in boarding school and how she nearly lost the language completely.
- President Trump's third executive order restricting travel from some countries to the U.S. was to go into effect on Wednesday. The judge didn't rule on the limits affecting North Korea and Venezuela.
- JDHS head football coach Kevin Hamrick, said he doesn't know how much longer the school will be able to fund its team. Both JDHS and TMHS also face safety concerns from playing freshmen on varsity.