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.
- Pro-road advocates were elated when the governor declined to veto $21 million added by the Legislature. But Gov. Walker said he's still convinced the Juneau Access Project design is flawed.
- Superior Court Judge Philip Pallenberg sentenced Christopher Strawn on Wednesday morning to 88 years for murder and two years for assault.
- In March, someone stole a 10,000-year-old mammoth tusk from the Center. Bureau of Land Management, which owns the Center, announced Tuesday that it’s offering a $500 reward to anyone with information leading to the recovery of the missing 100-pound tusk.
- The separation of families detained at the southern border is dividing Republicans as they try to keep the scenes of despair from becoming a GOP public relations disaster. Alaska’s two senators have staked out distant positions, at least for the short term.