Chefs compete using only camp stoves

Each spring, the Anchorage Museum pits its Muse restaurant chefs against foodie guests from the community in an “Iron Chef” style cookoff in which competitors can use only camp stoves. This year, Heather Kelly, owner of Heather’s Choice Meals, created a simple camp meal of deviled eggs, salmon, green beans and rice. Muse chef Brad Harris created a more gourmet selection of sausage, shrimp, strawberries and honey drizzle. A crowd of about 20 sampled the dishes and learned camp cooking tips for their own outdoor adventures

Scott Jensen

After growing up in Anchorage, Scott Jensen embarked on a traveling TV photojournalism career that took him to big cities like Seattle, Portland and Minneapolis. He's back home now and produces video journalism for adn.com.