{"id":13575,"date":"2015-10-20T15:36:41","date_gmt":"2015-10-20T22:36:41","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=13575"},"modified":"2015-10-20T15:36:41","modified_gmt":"2015-10-20T22:36:41","slug":"desert-to-dish-chef-chat-jason-porter-of-alyeska-resort","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/desert-to-dish-chef-chat-jason-porter-of-alyeska-resort","title":{"rendered":"Desert to Dish Chef Chat: Jason Porter of Alyeska Resort"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/desert-to-dish-chef-chat-jason-porter-of-alyeska-resort\/attachment\/jason-porter-headshot\" rel=\"attachment wp-att-13576\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-13576 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot-80x120.jpg\"  alt=\"Jason Porter Headshot\"  width=\"426\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 426px) 100vw, 426px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Jason-Porter-Headshot.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot.jpg 426w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot-380x571.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2015\/10\/20083832\/Jason-Porter-Headshot-73x109.jpg 73w\" ><\/a><br \/>\nIn honor of this week\u2019s inaugural <a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/oct-22-24-desert-to-dish-at-omni-scottsdale-resort\" target=\"_blank\" rel=\"noopener\">Desert to Dish<\/a> Culinary Weekend\u2013a lineup of dining events including farm-to-table dining experiences, exclusive tours of Arizona farms, and one-of-a-kind interactive opportunities with six renowned chefs from across the country\u2013at Omni Scottsdale Resort &amp; Spa at Montelucia, get to know the event\u2019s participating chefs. Today, meet Jason Porter of Alyeska Resort.<br \/>\n<strong><em>Name:<\/em><\/strong><em> Jason Porter<\/em><br \/>\n<strong><em>Restaurant:<\/em><\/strong> <em>As the Alyeska Resort Executive Chef, I directly oversee the culinary operations of eight kitchens. The restaurants on property are:<\/em><br \/>\n<em>Seven Glaciers<\/em><br \/>\n<em>The Aurora Bar &amp; Grill<\/em><br \/>\n<em>The Pond Steakhouse<\/em><br \/>\n<em>The Pond Caf\u00e9<\/em><br \/>\n<em>Sakura<\/em><br \/>\n<em>The Bore Tide Deli<\/em><br \/>\n<em>The Sitzmark<\/em><br \/>\n<em>Special Event Catering<\/em><br \/>\n<strong><em>What are you most looking forward to during the Desert to Dish event?<\/em><\/strong><em> I am really excited for the farm tours and the opportunity to create dishes from those experiences.<\/em><br \/>\n<strong><em>Have you always been interested in the culinary arts? How did you get your start?<\/em><\/strong><em> My earliest memories are tied to food. On both sides of my family, the meal was the focus and greatest joy that brought everyone together. I have always wanted recreate these feeling for others. <\/em><br \/>\n<strong><em>How would you describe your cooking style?<\/em><\/strong><em> Seasonal American, based heavily on Alaskan seafood. My food is straightforward \u2013 highlighting the quality of the ingredients. \u00a0<\/em><br \/>\n<strong><em>What are some ingredients that at-home chefs should experiment with this fall?<\/em><\/strong><em> Right now I am really into Kohlrabi. It tastes great raw with a little salt and lemon, or in a slaw. It is also great roasted or preserved as kimchi. <\/em><br \/>\n<strong><em>Where does your inspiration come from when creating new dishes?<\/em><\/strong><em> My inspiration comes from past travels, experiences and meals. When I refer to American dishes, I am speaking to the people and cultures that make up America and the American Experience. <\/em><br \/>\n<strong><em>Fast faves\u2026<\/em><\/strong><br \/>\n<em>Favorite pizza topping:<\/em><em> Fresh arugula added right before serving, lightly dressed with sea salt and good olive oil. And an egg never hurts!<\/em><br \/>\n<em>Favorite midnight snack:<\/em><em> Fried egg sandwich with bacon<\/em><br \/>\n<em>Go-to cocktail:<\/em><em> Daytime \u2013 Gin Ricky Evening \u2013 Bourbon on the Rocks<\/em><br \/>\n<em>Favorite dessert:<\/em><em> Apple pie<\/em><br \/>\n<em>Favorite holiday dish:<\/em><em> My giblet dressing!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"In honor of this week\u2019s inaugural Desert to Dish Culinary Weekend\u2013a lineup of dining events including farm-to-table dining&hellip;\n","protected":false},"author":5,"featured_media":13576,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[3993,3994,4975,7183,7184,7185,9088],"class_list":{"0":"post-13575","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-desert-to-dish-montelucia","9":"tag-desert-to-dish-omni","10":"tag-featured-desert-to-dish","11":"tag-james-porter","12":"tag-james-porter-alyeska-resort","13":"tag-james-porter-desert-to-dish","14":"tag-montelucia-scottsdale","15":"cs-entry","16":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Desert to Dish Chef Chat: Jason Porter of Alyeska Resort<\/title>\n<meta name=\"description\" content=\"In honor of this week\u2019s Desert to Dish Culinary Weekend at Omni Scottsdale Resort &amp; Spa at Montelucia, get to know the event\u2019s participating chefs.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/desert-to-dish-chef-chat-jason-porter-of-alyeska-resort\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Desert to Dish Chef Chat: Jason Porter of Alyeska Resort\" \/>\n<meta property=\"og:description\" content=\"In honor of this week\u2019s Desert to Dish Culinary Weekend at Omni Scottsdale Resort &amp; Spa at Montelucia, get to know the event\u2019s participating chefs.\" \/>\n<meta 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