Service
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Care of the catch is always important. Skipper T.J. and manager, Dean Hulce, always do an excellent job in rendering up the catch of the day. Your product is vacuum-packed and hard frozen until the day of your departure. (Below, right) Chef Rob lines up the bill of fare in restaurant presentation. |
It is important for every guest to understand that if you are unsure about expectations once you arrive, then you should ask. A remote lodge experience for many is a first-time undertaking and this property is at your disposal for anything reasonable. Doing this at Legends is part of the norm and one should never hesitate to ask. Your key person is your general manager, and do not hesitate to make any inquiry to him.
Fish can be filleted and vacuumed packed to your standards. Afternoon lunches can be made and packaged according to your desires. Excursions can be arranged, and a change in plans can even be considered. Guests at Kodiak Legends Lodge have come a long way to experience a unique Alaskan opportunity. Throughout your stay, you will find that the entire staff will do their very best to cater to all your needs.
Cuisine
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From the exceptional sauces to the savory servings, your dining experiences undertaken by Chef Rob at Kodiak Legends Lodge will most assuredly indicate to you that you have made the right decision in remote lodge cuisine. |
Cuisine is an excellent word to describe excellent food and that’s exactly what you are going to get. I have been to a variety of Alaskan properties and all of them tout hearty Alaskan meals, yet I’ve never encountered the extraordinary culinary skills that were presented to me and other guests as I experienced while there.
Legends doesn’t have just a cook, they have an accomplished chef. Meals aren’t buffet, they are presented. Calories aren’t heaped, they are uniquely captured. Nothing is happenstance and everything is planned. Perfection isn’t left to chance. Kodiak Legends presents your food as haute cuisine, and it rivals any bill of fare you would find in any dining establishment in Alaska. Expect superb restaurant food when you are there.
You will find the coffee freshly brewed every morning, and if you are an early riser, it is ready by six am. Breakfast will delight you all the way from freshly baked bread to the aroma of sizzling bacon. French toast came at me stuffed with wild blueberries and cream cheese. Eggs were blended into pastry shells layered with smoked char. Fruits were fresh, juice was home squeezed, and even the grilled potatoes were in perfect half-inch cubes.
Lunch was always on the go, but your input directed what it would be. Sandwiches were always masterful, and plenty of them. There were home baked cookies for the sweet tooth, and even cheeses and power bars to satisfy anyone. I always timed myself to eat at noon, because I knew full well the crème de la crème would be the evening meal.
Dinner presentations were downright masterful. Certainly there were plenty of indigenous foods, but nothing tastes as great as the fresh crab that you haul up from one of their traps. Nor would the chef miss on the fish; salmon encrusted with halibut was a double delight. So also were the sauces and glazes that accompanied steamed vegetables or seared tenderloins. From the salads and all the way to the desserts, it all came in style.
I congratulate you, Kodiak Legends Lodge. Your selection of Chef Rob truly contributes to a wise decision in your makeover.
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