At Borealis Basecamp, our resort’s bucket-list experience doesn’t stop with the dancing lights overhead. It continues onto your plate at Latitude 65, Basecamp’s immersive dining experience. This is where Executive Chef George Easter brings the wild heart of the state to life through cuisine. His approach is driven by a heartfelt commitment to local ingredients, sustainability, community, and creative preservation.
We sat down with Chef Easter to talk about how he curates a dining journey that is as unforgettable as the northern lights themselves.
Q: Alaska is vast and remote. How do you consistently source high-quality, local ingredients throughout the season for a destination that prides itself on premium experiences?
“It all comes down to building deep relationships and intentionality,” Chef Easter explains. “For me, ‘local’ means the entire state, but we always try to stay as close to Fairbanks as possible. You want to know where your food comes from. This is about economic sustainability, too, because for every dollar you spend locally, it’s often spent ten times before it ever leaves the state.”
The biggest challenge, of course, is the intense change of seasons. “Getting fresh ingredients year-round is tough, except for fish. I spent a lot of time finding the right fishing boats. The fish I purchase never leaves the state. I work with a company called Heavy Weather Fish, a generational Bristol Bay fishing family business who do most of their processing in Valdez. They are committed to the highest standards of operation to ensure their products are the best. We don’t support bottom or midwater trawling because it’s decimating the ocean ecosystem, and is horrible for the quality of the fish.”
Chef Easter is especially passionate about the salmon of Bristol Bay, and he ensures his fish comes from sustainable sources. He also works closely with high-quality distributors, like Alaska-based FAVCO, who help him get the “best of the best” to the remote Basecamp location. This focus ensures everything on the menu is guaranteed for quality and hasn’t suffered from poor preservation.
Q: Beyond seafood, what local flavors are you able to weave into your winter menu, even when the ground is covered in snow?
“The world thinks of Alaska as just ice and fish, but the produce here is phenomenal,” he smiles. “It starts with our farmers. Many of them will actually plant specific items for me.”
“Take potatoes, for example. We use a true Alaska potato. Bill Campbell created a purple-skinned, purple-fleshed potato called ‘Magic Molly,’ named after his daughter. And he also created a potato called ‘Magic Myrna,’ which has a red skin and deep golden flesh. The quality is optimal because the genetics of these potatoes are uniquely Alaskan. They’re hearty and the flavor is unbeatable.”We get our supply of magic Molly and magic Mryna potatoes from Dragonfly Farms in Fairbanks.
The local connection extends into the late autumn and early winter. “Farmers know they can reach out to us until the end of September for greenhouse products like tomatoes. We can get squash that lasts through Christmas, which we turn into things like risotto using the Blue Kabocha, or curry squash.” Dragonfly Farms also supplies fireweed honey, which the chef uses to ferment garlic for one of his exclusive preparations.
Q: Preservation seems like a major part of the creative process. How do you capture the summer abundance for the winter menu?
“Preservation is key to a truly local, year-round menu,” the chef confirms. “It’s about intentional preservation so we don’t lose any quality. For instance, we smoke and freeze tomatoes from the summer harvest. We’re also experts at working with green tomatoes, allowing them to sit and ripen as needed.”
His preservation techniques create deeply unique flavors you won’t find anywhere else. “We ferment garlic using the local fireweed honey. It needs a minimum of six months to develop that signature flavor—but we’ve used some that’s four years old! The taste completely changes at that six-month mark. Right now, that fermented garlic is used exclusively for our pork belly glaze.”
Q: We hear you and your team even incorporate foraged ingredients into the menu. Can you tell us about that?
“Yes, foraging is a core part of what we do. It’s an adventure in itself,” he says, reflecting the Basecamp’s intentional spirit. “We forage for ingredients like blueberries, wild raspberries, highbush cranberries, lingonberries, and morels. We use local blueberries to make a balsamic dressing for our salads. And, of course, when in season, we make the most of local salmon roe.”
Chef Easter also emphasizes that sustainability extends beyond sourcing. “My sous chef and I are constantly thinking about minimizing waste—it’s the true definition of a sustainable kitchen. We use all parts of food, down to things like brussel sprout ends, which we’ll use for stocks or to creatively enhance other dishes.”
Q: For our guests, the dining experience at Latitude 65 is part of their immersive journey. What do you hope they take away from your food?
“I want them to feel the warmth and hospitality of this place. I want them to taste the true spirit of the Last Frontier. It’s not pretentious. It’s comforting, it’s high-quality, and it’s deeply connected to the land and sea around us. When you finish a hearty, thoughtful meal and step out under the dancing northern lights, I hope the entire experience feels like a complete, immersive experience.”
Planning Your Adventure?
Ready to chase the aurora and savor the flavor of Alaska? Book your unforgettable stay and reserve your table at Latitude 65 today.