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Chefs compete using only camp stoves

  • Author: Scott Jensen
  • Updated: July 8, 2016
  • Published June 22, 2016

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