An Alaska Seafood Dinner with Chef Kevin Lane

Deeply rooted in Alaska’s waters and seasons, Chef Lane’s cooking celebrates pristine seafood, bold global flavors, and thoughtful technique—brought together in an intimate, multi-course dining experience.

A former instructor at the Alaska Culinary Institute, Chef Lane has spent more than a decade mentoring young cooks and advancing Alaska’s culinary reputation, including leading the state’s first student team to the American Culinary Federation’s regional competition in Hawaii. His restaurants are beloved for staying open year-round and for serving food that reflects both place and community.

For this special evening, guests will enjoy a menu that showcases the diversity and quality of Alaska seafood, interpreted through Chef Lane’s creative, modern lens:

Amuse Bouche: Scallop crudo, spot shrimp cracker, sikil pak, tomato agrodolce

Salad: Spring vegetable and salmon salad, pickled asparagus, radish, smoked oyster tonnato, peanut salsa

Entrée: Shawarma-spiced black cod, loomi rice, blistered tomato, “Shirazi” cucumbers, herb labneh

Dessert: Rhubarb posset, roasted strawberry chutney, tarragon shortbread

This is a rare opportunity to experience the flavors of coastal Alaska through one of its most respected chefs, while supporting the mission of the Sun Valley Culinary Institute and its commitment to educating the next generation of hospitality professionals.