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.
- A ballot initiative aimed at protecting salmon habitat is facing stiff opposition from industry groups, unions and Native corporations in Alaska. That opposition was on full display at an Anchorage hearing on the measure this week.
- The Alaska Mental Health Trust Authority has contracted a team of real estate experts to help decide what to do with a waterfront property it put up for sale more than two years ago. But the City and Borough of Juneau and would-be developers are losing patience.
- About 50 community members waved homemade signs. Representatives from the Alaska branch AFL-CIO and Alaska Native community also spoke.
- Starting Oct. 1, the airline will fly between St. Paul and Anchorage three times per week instead of four — and between Dillingham and Anchorage two times per day instead of three.