Learn to make ratatouille with Alaska flavors in Sitka workshop

Man in a wetsuit holding up an abalone
Photo courtesy of Jayme Schroeder
Chef Jayme Schroeder, holding a freshly harvested abalone, has been diving and taking underwater photographs in the waters around Sitka since 2011. He uses the flavors of the Sitka seashore in his recipe for ratatouille.

A workshop in Sitka will teach participants how to make a classic French dish — with a Southeast Alaska flair. 

Chef Jayme Schroeder said ratatouille is his favorite dish, and this version will include fresh ribbon kelp and abalone. The class is a collaboration with the University of Alaska Fairbanks Cooperative Extension Service. 

Schroeder came to Sitka in 2011 and fell in love with the region’s biology and ecology. When he’s not working as an anesthesiologist, he is diving in the waters around Sitka. The workshop also will include a presentation of underwater photos showing the kelp and abalone in their natural habitat. 

The workshop will be 6-8 p.m. on Tuesday, March 5, at the Sitka Lutheran Church kitchen, 224 Lincoln St. Please use the back entrance to the church located on Harbor Drive, as the front door will be locked. The entrance is located down a one-way alley, and parking is limited.

The cost is $35 and includes all materials. Register online at https://bit.ly/SitkaRatatouille. Registration is limited to 12 participants and closes at 6 p.m. on March 4.

Youths under 14 must be accompanied by an adult.

Contact Jasmine Shaw, jdshaw2@alaska.edu or 907-747-9440 for more information. 

Accommodation requests related to a disability should be made five days in advance to Shaw.