Laura Cole

Laura Cole





James Beard Award-nominee Laura Cole brings her flair for local, fresh, sustainable Alaska cuisine to the Anchorage Museum’s full-service restaurant and atrium café this April as the museum leans into its summer visitor season.

Executive chef and owner of 229 Parks Restaurant and Tavern at the entrance to Denali National Park and Preserve, Cole is known for defining Alaska cuisine, bringing the state’s bounty to the table with creativity born of her experience in kitchens around the world and inspired by the distinct character of Alaska’s food culture.

“It’s my goal to nourish and nurture all those who come to our table, focusing on developing and defining Alaska’s cuisine with the help of ranchers, fisherpersons, farmers and foragers across Alaska,” says Cole.

More inside

Among her signature dishes are wholesome, cooked-from-scratch snacks, entrees and desserts like crispy parsnip chips with house ranch dressing, Alaska ranched pork ribs with beet root glaze, charred local carrots with crispy chickpeas, Alaska bouillabaisse with saffron aioli, reindeer ragu with mint and house goat ricotta, beet and carrot macaroon ice cream sandwiches, handcrafted sodas and rhubarb lemonade.

Sustainable Food, Alaska-style

Cole’s commitment to clean, pure, healthy and hearty food using local, sustainable and ethically sourced ingredients is a key reason why the museum selected her to run its signature restaurant.

“Laura’s approach to food is about elevating and defining place in a way that respects and reveres its distinct characteristics and people. This approach mirrors the museum’s approach to exhibitions, programs and collections. So, it’s exciting to add food to the ways in which the museum strives to provide a powerful and compelling narrative for the North,” says Anchorage Museum Director and CEO Julie Decker. 

MUSE with Laura Cole opens April 9, after a brief closure starting March 31 to prepare for the transition to new management.

More about Laura Cole

Laura Cole attended New England Culinary Institute and the Escoffier Institute in Paris before traveling the world working in kitchens all over the globe, including Antarctica. She opened 229 Parks Restaurant and Tavern in 2005, giving full rein to her passion for pure food and earning herself a reputation for working with Alaska, small-scale farmers, ranchers and fisherman to provide restaurant guests with a true farm-to-table/ranch-to-table/ocean-to-table dining experience. She was the first contestant from Alaska selected for Bravo TV’s America’s Top Chef competition during its 15th season. She also has been a semifinalist for James Beard Foundation, Best Chef Northwest 2016, 2017 and 2018.

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