What is Culinary Tourism? The Culinary Tourism Association defines it as follows:

“ In its broadest sense, Culinary Tourism is defined as the pursuit of unique and memorable culinary experiences of all kinds. The phrase "unique and memorable" is key to understanding culinary tourism. Many times people hear "culinary tourism" and they think it means restaurants that have earned 5 stars or better, or high-end wineries. That is not the case, as culinary tourism is not exclusively what is pretentious or exclusive. Culinary Tourism includes a local pastry shop or an interesting bar on a nameless street that only locals know about. Higher-end experiences fall into a subset of culinary tourism called "Gourmet Tourism". In fact, wine tourism, beer tourism and spa cuisine are also subsets of culinary tourism.

Culinary Tourism is not agritourism. While the seeds of cuisine are in agriculture, and agriculture and cuisine are inextricably linked, the two are very different. Agritourism is a subset of rural tourism, while cuisine is a subset of cultural tourism, as cuisine is a manifestation of culture.

Culinary Tourism includes culinary experiences of all kinds. It's much more than dining guides and restaurant weeks. It encompasses cooking schools, cookbook and kitchen gadget stores, culinary tours and tour leaders, culinary media and guidebooks, caterers, wineries, breweries, distilleries, food growers and manufacturers, culinary attractions and more. Authenticity is also of critical importance to culinary tourists.

While we say that one pursues these experiences while traveling, local residents can be culinary tourists in their own town. How often do we get set in our ways, frequenting our same favorite restaurants or rarely leaving our neighborhoods? Making the effort to trek across town to try an interesting new place is indeed culinary tourism.”

The Culinary Tourism Association is working with some pioneers in Alaska to establish culinary tourism in our great state. And for good reason: we have some of the best seafood on the world right outside our doorstep. Grass-fed local beef is hormone free and raised on the fertile islands in the Kodiak area. Organic farmers grow arctic varieties of vegetables under the midnight sun. Or how about birch syrup ice cream  and vodka made with glacier ice? We actually use the last two as a glaze for our cedar plank grilled salmon which is one of our most popular entrees.

Alaska has the ingredients, there are many unique products and we have some amazing chefs that work in great restaurants and lodges throughout Alaska. Knik River Lodge is proud to be a part of this movement and salute the Culinary Tourism Institute for their great initiative and support!