Exceptional Food Service
Since 1990 the Classic Alaska Charters culinary program has evolved into a superior galley standard of high quality and personal service, blessed with the talented food prep and presentation of several wonderful chefs over the years. CAC prides itself with employing creative and very talented chefs, often certified with a culinary education or at least with strong backgrounds and life experience in the food service industry. Each and every one of have taken on the challenges of cooking at sea with eagerness and have grown creatively while strengthening their already well honed skills. Captain Rob encourages every chef to be their very best, bring their individual style to the table, and be inspired with the incredibly super fresh “catch of the day” processed, filleted, and beautifully offered to the galley.
Wild Alaska Seafood
There’s no doubt about it, you can count on amazing meals every day, often from part of the daily catch of seafood, crab and shrimp, being served up in style while anchored in a magical setting with an absolutely stunning view. Our chef’s menu is healthy and heart conscious, breakfast, lunch and dinner, often with dessert, with something delicious for everyone to enjoy. Those folks who aren’t seafood lovers, we do include chicken, pork, beef, along with a variety of vegetables, salads, etc. The chef can accommodate special dietary considerations with advance notice so those gluten free, vegetarian, picky eaters, will be well taken care of too. Upon leaving the dock Mon am on the first day, breakfast being served, you immediately realize that this Alaskan vacation with CAC is way more than just a fishing trip, it’s also an extraordinary culinary adventure that keeps on getting better n better every day we cruise, fish, eat, and play.
Crablegs And Shrimp “All-You-Can-Eat Night”!
Often the most memorable and satisfying part of a groups vacation is Classic Alaska Charters famous sit down crab n shrimp feast. The piles of steaming crab legs and jumbo shrimp tails just keep coming until the group’s limit of 3 per person dungeness, 2-3 pounds per person of shrimp each is reached. This the reward for previously setting and pulling the crab and shrimp pots earlier in the day. Guests confide that it’s a tremendous pleasure to be able to dine on seafood they have worked so hard (or easily) to catch, knowing it’s been handled with exquisite care and prepared professionally to their liking. Due to the plentiful portions there will be leftovers to add as ingredients to omelets, crab cakes, chowder, benedict, appetizers and dips for the following day or two. Nothing goes to waste.