The Culinary Side of The Lodge at 58* North

July 23-29, 2022

Each day we return to the lodge situated on a beautiful stretch of the river and often watch brown bears work their way up and down the riverbank. We’ve even seen some moose this month. We are treated to a delicious three course meal inspired by fresh ingredients from Alaska farmers and our own greenhouse. Chef Jason continues to impress everyone with thoughtful pairings and exquisite presentations.

We’ve shared below a sample from one of our dinners last week so you can also visually enjoy the experience!

Our dining room table was made by a father and son in southern Oregon with wood salvaged from an old Coos Bay mill. It is 12’ long and 4’ wide.

Potato Bisque, crispy bacon and garlic with herb oil. #dairyfree #glutenfree #paleolife

Coffee roasted beets, whipped goat cheese, pickled red onion, toasted pistachios and arugula

Pan roasted pork loin, cider braised cabbage, herbed spatzel and fennel puree.

Citrus Torta de Katarina, beet buttercream, spiced honey and candied pecans. One of Kate’s favorites.