Over the 15 years of providing Adventure services, our clients have been blessed by the culinary skills of many wonderful chefs. CAC prides itself with employing outstanding and talented chefs certified with a culinary education or strong backgrounds and experience in the food service industry. The recent years have been some of the most memorable for our guests, not only because of the fishing or adventure, but most certainly because of the fabulous meals prepared with care and served with pride. On a trip with CAC you can be assured of daily feasts better than top-of-the-line restaurants anywhere in the world, partly because of the galley talent, but almost certainly due to the freshest wild seafood to be had on the planet!

2005 Classic Alaska Chefs

Chef Karen Disch arrived in Ketchikan the last week of June 2005 to revitalize the summer epicurean program aboard the Saltery C. She hails from Crystal Lake, Illinois, and after a successful corporate career, graduated from CHIC, the Culinary and Hospitality Institute of Chicago. She’s generously offered to reorganize and restart the CAC culinary program for it’s 15th Anniversary. She holds a special place in Captain Rob’s heart too......Chef Karen is Captain Rob’s endearing and very accomplished sister. For the month of July guests were spoiled with incredible creations from the galley and Chef Karen. Meals were prepared with thoughtful care and unparalled expertise to delight the palates of every single person aboard. Captain Rob is extremely grateful for tremendous success that Chef Karen brought to the summers operation, AND, for her efforts of finding a chef to finish out the summer season.

Chef Katie Leese was interviewed as summer help to finish out the 2005 season, hired and in Alaska from Pennsylvania in less than 10 days. Katie graduated from Allegheny College with a double Major in Communications and Studio Art. Her previous gig was cooking and serving for 30 guests aboard a day sailboat in St. Thomas U.S. Virgin Islands. From the day Katie arrived aboard the Saltery C she demonstrated a natural competence and confidence of someone well beyond her years. The quality of the cuisine she presented was extraordinary from day one and continued flawlessly for the duration of the season. Captain Rob is honored to work with Chef Katie and have her as part of the CAC Team! Hopefully she'll be back for the entire 2006 summer chartering season......as the new standards of culinary excellence have been set!

Click here for Previous CAC Chefs

 

Menu for Week 6
 September 5, 2005

Monday Breakfast: Blueberry Stuffed French Toast, Hickory Smoked Bacon and Fresh Fruit Mid-Morning Snack: Cheddar Bacon Dip and Wheat Crackers Lunch: Caper Dill Deviled Eggs, Ham BBQ on Cheddar Kaiser Rolls, Coleslaw & Kalck Bars Appetizers: Pot Stickers and Halibut Sushi Dinner: Fresh Greens with Creamy Garlic Dressing, Thai Jasmine Rice, Seared Rockfish with Thai Peanut Sauce, Lemon-Garlic Vegetable Kebabs Dessert: Peach Schnapps Pie Tuesday Breakfast: Ham Asparagus Quiche, Yogurt Parfaits and Cinnamon Apples Mid-Morning Snack: Halibut Cheese Ball Lunch: Seared Halibut Wraps, Carrot Bacon Bisque, and Boysenberry French Sodas Appetizer: Spinach Stuffed Tomatoes with Chevre and Prawns Dinner: Baby Romaine with Blue Cheese Dressing , Halibut Olympia, Warm Sourdough Bread with Mediterranean Dipping Oil, Steamed Broccoli in Lemon Butter Dessert: Warm Walnut Brownies a la mode and Piroulines Wednesday Breakfast: Scotch Eggs, Toast, Fresh Fruit and Oatmeal Milkshakes Lunch: Whitefish and Roasted Red Pepper Sandwiches, Bumbo Bars, Fresh Fruit &Hot Cocoa Appetizer: Salmon Sashimi and Sushi Rolls Dinner: Spring Salad Mix with Feta Tarragon Dressing, All-U-Can-Eat Beer-Steamed Crab Legs, Chardonnay Steamed Prawns, Asiago Garlic Bread, & Corn on the Cob Dessert: Hazelnut Chocolate Cheesecake   Thursday Breakfast: Vegetable Scrambled Eggs, Sausage Corn Muffins, Strawberry Applesauce & Fresh Fruit Lunch: Upriver Salmon Pita Sandwiches, Fresh Fruit, Seasoned Popcorn and Almond Cookies Late Afternoon Snack: Lingcod Ceviche, Mango Salsa and Lime Tortilla Chips Appetizers: Pepper-Jack Stuffed Squat Lobster Tails, Beer-Battered Shrimp and Lingcod, Crab Rangoons and Salmon Sashimi and Sushi Rolls Dinner: Baby Spinach with Strawberries, Prawns and Feta in a Pink Poppyseed Dressing, Shrimp Alfredo Pasta, Rosemary Roasted Garlic Red Potatoes & Graffiti Cauliflower Dessert: Banana Parfaits with Caramel Pocky   Friday Breakfast: Shrimp Asparagus Breakfast Burritos, Apple Bread and Fresh Fruit Smoothies Mid-Morning Snack: Imported Olives and Dill Havarti with Sweet Mustard Lunch: Halibut Stuffed Mushrooms, Seafood Bisque and Crabby Kate's Crab Cakes