Alaska's Wild Gourmet - S01:E02 - Surfers' Delight

In the remote corners of the Alaskan bush country are bounties unlike any other. Rugged, raw and now cooked - this is the last culinary frontier where one chef is redefining what it means to eat like a wild man. Finicky clients, bi-polar weather changes, and food and supply shortages often push Bradley to the last ounce of his sanity but this creative, free-spirit always seems to deliver.

Catering off the grid isn't easy and the Ewing Family knows it. A group of 8 hunters will be served a beet salad followed by braised venison and for desert cheesecake with lingonberries.

Another 5 Star meal from the Ewing Family. This time it is a dinner for some local natives. Bradley decides to go on a hunt for a goat for the first course of slow braised goat ragout, followed by a fish risotto, and for the main course - curried goat with apple and rose hip chutney and to complete the dinner a chocolate molten lava cake for desert.

Bradley is looking to give a group of fishermen an unusual dinner - something totally unexpected. On the menu: sea snails followed by an ambitious sea cucumber dish and for the main course a Dungeness Crab Risotto.

It's Game On for the Ewing Family as they plan a dinner to celebrate the 20th Anniversary of the AlutIq Museum. On the menu: clam fritters with kelp, kelp with rhubarb and cranberry jam, game meat with horse-radish mash potatoes with mushrooms, asparagus and leeks. The challenge is on to produce a memorable dinner from local ingredients for the Alutiq people and presenting it in a way that they have never had it before.

A Bush Pilot's Birthday warrants a treat of a menu with pacific spot prawns and pasta to kick off this episode's menu followed by duck breast with celery root and for the main course there is rabbit and carrots.