Close

Travel With Us

Enter your email address
Continue

Gordon Ramsay Braves The Icy Alaska Panhandle

Video highlights from Gordon Ramsay: Uncharted

In the harsh conditions of southeast Alaska, Gordon learns how locals have adapted over the years to create their delicious local cuisine.

Gordon Ramsay: Uncharted - watch the six-part series on Mondays 8.30pm AEST from August 5 on National Geographic.

Hanging on a rope halfway up an 18-metre rock pillar on an island in Southeast Alaska in the middle of a snowstorm, Gordon Ramsay scrambles to keep his footing. “There’s got to be an easier way for a cup of tea,” he says, out of breath, while focusing on the goal: spruce trees at the top of Chimney Rock. Hanging from their branches is old man’s beard, a lichen with antibacterial, antifungal, and antimicrobial properties. The lichen, along with fresh spruce tips from the same trees, are used in Alaskan cuisine.

“Oh there is,” says Alan Gordon, local climbing expert. “I just thought this would be fun.”

The panhandle of Southeast Alaska is often considered “America’s last frontier.” Here, residents hunt, fish, and forage for the food that will sustain them through the cold and bleak winter. It’s all about survival. To get the freshest food in Alaska, smart residents know where to find their ingredients. Chef Lionel Uddipa has gained a reputation for creating incredible flavour combinations from wild ingredients, and is the executive chef of Salt Restaurant in Juneau.

Michelle Costello (L) and Gordon Ramsay harvest glacial ice in Tracy Arm Fjord, Alaska.
PHOTOGRAPH BY NATIONAL GEOGRAPHIC/MARK EDWARD HARRIS

While foraging and hunting are time-honoured traditions in the Tlingit community and other Alaska Native cultures, the vast territory of Alaska makes it a challenge for people living remotely to access food easily and consistently—especially when weather conditions and geographical terrain add more challenge.

“When Alaska turns green, that’s when we do a lot of our foraging, hunting, and fishing, and we try our best to preserve those ingredients through the winter,” says Uddipa. Whether it’s mushrooms, salmonberries, cloudberries, spruce tips, devil’s club, mountain strawberries, or beach asparagus, much of the food that’s foraged in the morning is often served that night or immediately incorporated into herbal medicines. The same goes for wild-caught fish or hunted game. But Alaskans have to keep the entire year in mind, and preserve some of the bounty for times when it’s not plentiful.

The old man’s beard that Ramsay foraged from the top of Chimney Rock has already been made into tea, but the spruce tips—which are packed with vitamin C and contain carotenoids, potassium, and magnesium—are used in everything from salads to stews. There’s a small window to pick the fresh shoots in spring, and those that aren’t used immediately can be kept in the freezer for later use. An essential element of foraging spruce tips for Alaska Native cultures is to harvest respectfully, which means thanking the tree for giving up some of its tips and always harvesting in moderation.

Left: Local chef Lionel Udippa watches Gordon Ramsay put the finishing touches on an Alaskan dish.
Right: A harvest board of smoked meats and fire-cooked loaf with seafood stew.
PHOTOGRAPH BY HUMBLE PIE RIGHTS LIMITED/JUSTIN MANDEL

“I’m actually going to cure that in the snow. Who needs a refrigerator in this temperature,” says Ramsay, of his gravlax dish for the Big Cook, with freshly caught king salmon in a marinade of spruce tips, juniper berries, and Juneauper Gin—made by the local Amalga Distillery. It’s not a regular practice for a chef to battle with the elements, but the nature of Alaskan survival is essential to what Ramsay wants to highlight on Uncharted.

Lead Image: Gordon Ramsay drives a flashy set of wheels up an icy mountain to meet local Alaskan chef, Lionel Uddipa.
PHOTOGRAPH BY NATIONAL GEOGRAPHIC/MARK EDWARD HARRIS

 

This article was produced by National Geographic Channel in promotion of the series Gordon Ramsay: Uncharted.

Related Articles

Discuss this article

Newsletter

Never miss a Nat Geo moment

Your email address
Submit
We use our own and third-party cookies to improve our services, personalise your advertising and remember your preferences. If you continue browsing, or click on the accept button on this banner, we understand that you accept the use of cookies on our website. For more information visit our Cookies Policy AcceptClose cookie policy overlay