We value nutritious, well-prepared food obtained from responsible sources and feel that it is our responsibility to grow, purchase and prepare food in this way.
We prepare our food from simple, high quality, whole ingredients. Our bakers maintain sourdough starters for long-rise breads and our cooks make nutritious vegetable and meat stocks that go into sauces and soups. Whenever possible we purchase food produced locally or in state and organically grown or raised. We purchase whole food in bulk quantities to minimize packaging and economize on shipping. Our staff members enjoy the creative use of leftovers at lunchtime each day. To further minimize our waste stream, food waste is either composted and made into soil for our greenhouse and gardens or stockpiled and delivered to a team of sled dogs in the town just north of the park.
Each night we serve a main entrée of meat or fish that is obtained from responsibly farmed or wild-caught sources in Alaska and the Pacific Northwest. A vegetarian entrée is also an option at each evening meal. Whenever possible and in-season, the vegetables, fruits, flowers and herbs we use we either grow on site or purchase from organic farmers in communities north of Denali National Park, such as Rosie Creek Farm.
We have a large greenhouse on site and numerous outdoor raised beds where we grow herbs and vegetables that thrive in northern growing conditions. This allows us the freshest cucumbers, cherry tomatoes, salad greens, rhubarb, chard, kale, herbs and flowers available while eliminating the need to transport such fragile produce long distances in refrigerated trucks to our Denali lodges. Though these items represent a small dent in our overall produce needs, growing this portion of our own food keeps us connected to where our food comes from and reminds us of the effort required to supply organic produce.
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